This week we are pleased to offer you our Cold Care Share -An assortment of frog song produce to aid in cold and flu treatment and prevention- Everything you need to kick that cold to the curb and keep you Happy and Healthy.
Fingerling Sweet Potatoes– The sweetest sweet potato variety we grow. Give them a good scrub and cook, don’t bother peeling them, they are perfect size for Sweet Potato & Coconut Curry. Need an easy Thanksgiving Side? Try this Slow-Cooker Sweet Potato and Bacon Recipe from MyRecipes– Pop this sweet potato mixture into your slow cooker on Thanksgiving morning. It will be ready to serve as soon as everyone sits down to dinner.
Multi-Colored Beans– Tired of the same ol Traditional Thanksgiving Green Bean Casserole? For some inspiration check out CountryLiving’s 28 Green Bean Recipes You Can Make in a Snap.
Black Spanish Radish– for a healthy liver, gallbladder, and digestive System. In China and Europe, black radish root has been used in folk medicine for hundreds of years. It’s best to remove the dull black rhinoceros-like skin to reveal the pearly white inner flesh. This is the spiciest radish we grow so if you are not heat tolerant i would definitely suggest cooking this particular variety. They can be steamed, sautéed, braised, baked/roasted or stir-fried. Black radish can also be eaten raw, in which case it is usually grated or sliced thin and added to salads.
Matt our friendly, curly headed, delivery & sales guy loves this radish raw -sliced thin, and dipped into his favorite hummus. I however, am not so brave. I sliced them, coated the slices in extra virgin olive oil, salt & pepper and baked it along with some zucchini prepared the same way (keeping skin on). I then topped with some cheese (of course) and breadcrumbs and put it back in the oven just long enough to brown the cheese and breadcrumbs. I could taste the flavor of the radish but it wasn’t too spicy.
Meyer Lemon– Grown abundantly right here on our farm our trees are overflowing with these yellow golden fruits.Their skin is fragrant and thin and when ripe they will turn a deep yellow with a slight orange tint. Meyer lemons have a sweeter, less acidic flavor than the more common lemon you find in the supermarket, packed full of antioxidants- a lemon a day keeps the doctor away.
Bok Choy– A mild tasting yet super nutritious vegetable and an excellent source of Vitamin A and Vitamin C. Try this quick and simple bok choy recipe using the lemon in your share. 10 Minute Lemon Garlic Sauteed Bok Choy Recipe-Inspired Taste
Baby Lettuce Mix w/ Arugula– Crisp peppery arugula leaves mixed with our baby lettuce variety. Just add some easter egg radish, sprinkle with grated turmeric and toss in a light vinaigrette like the one Chef Amy Rupert Secol provided for us a few weeks back.
Did you know radishes have their own festival in Oaxaca, Mexico? “La Noche de Los Rabanos” a celebration of the radish in which artistic carvings of radishes depict scenes of cultural heritage, people travel from all over the globe to witness these edible works of art. This festival is held yearly on December 23rd.
Turmeric root– The Turmeric that you see in your share is actually the ground rhizome of the plant. It takes Turmeric eight to ten months to mature for harvesting. It is used and prized for its color and earthy flavor in culinary traditions all around the world as well as its medicinal use. This trending root/spice was being used as early as 500bc as a central part of hindu religious ceremonies & arabic medicine. It is known to have an abundance of beneficial health properties including liver function, anti -inflammatory, cancer prevention, memory function and the list goes on and on. The most common way to use turmeric is to add it to teas, smoothies, soups, and grated raw over salads. Scrape the excess skin off and grate or chop it very finely. Try some grated turmeric when cooking rice, the turmeric gives rice a nice golden color and added health benefits. Be warned it stains anything remotely porous, you can use lemon juice to help remove that “turmeric glow” from your hands, kitchen surfaces, & utensils.
Soothing and Immune boosting-Ancient Golden Milk:
1 teaspoon diced up tumeric
1/2 teaspoon coconut oil
1/4 teaspoon ground black pepper
1 cup Almond Milk
1 teaspoon of honey (i used 1 1/2 teaspoons of agave)
Combine all the ingredients in a small saucepan, warm over low heat stirring continuously until it steams. Remove from heat and strain (you do not need to strain it but i liked the creamy smooth texture without the bits of turmeric and black pepper). Sprinkle a little cinnamon or garnish with a cinnamon stick. Sit back, relax and let the turmeric work its super powers.
To store the fresh turmeric root wrap it (make certain it is dry) in a paper towel, place in plastic bag and put in the refrigerator. Should last 2 to 3 weeks.
Happy Thanksgiving! – Frog Song Crew