In our CSA shares this week, we will include the following delicious produce:
- Baby Green Cabbage
- Citrus – oranges or grapefruit
- Sweet Onions
- Tokyo Turnips
- Fresh Turmeric Root
- Bonita Sweet Potatoes
- Beets – Worden Farm
Spiced Turnips (Shalgam Masala) – All Recipes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 teaspoon ginger-garlic paste
- 2 small green chile peppers, seeded and chopped
- 2 tomatoes, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- salt to taste
- 2 cups peeled and cubed turnips
- ⅔ cup hot water
- 1 teaspoon brown sugar
- Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
- Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.
Roasted Roots with Turmeric-Tahini Dressing – Flamingo Estate
- 2 pounds small root vegetables, cut in quarters (sweet potatoes, turnips, rutabaga, potatoes, beets)
- Olive oil
- Kosher salt
- 1 tbsp toasted sesame seeds
- 1⁄2 cup cilantro, chopped
For the Dressing
- 1⁄4 cup tahini
- 1 clove garlic
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 inch piece fresh turmeric (or 1⁄4 tsp ground turmeric)
- 1⁄4 tsp cayenne pepper
- 1⁄4 tsp freshly ground black pepper
- Kosher salt
- Preheat oven to 400° F.
- Place the roots onto a rimmed baking sheet. Drizzle with olive oil and kosher salt. Toss to evenly coat.
- Place in the oven and cook for 35-45 minutes or until the roots are tender and caramelized.
- Put all ingredients for the dressing into a blender and blend until smooth.
- Arrange the roots onto a platter and drizzle with the dressing. Top with sesame seeds and cilantro.
Chinese Longevity Noodles with Cabbage & Steamed Broccoli – Purple Carrot
- 1 oz fresh ginger
- 2 cloves garlic
- 1 scallion
- 2 tbsp sesame oil
- 2 tbsp tamari
- 2 tbsp cashew butter
- 2 tbsp rice vinegar
- 8 oz chopped green cabbage
- 10 oz fresh ramen noodles
- 6 oz broccoli florets
- 1 tbsp vegetable oil*
- Salt and pepper*
- Prep the vegetables – Place a medium saucepan of salted water on to boil for the ramen noodles. Peel and mince 2 tsp ginger. Peel and mince the garlic. Thinly slice the scallion.
- Mix the cashew sauce – In a medium bowl, whisk together the minced ginger, minced garlic, sesame oil, tamari, cashew butter, rice vinegar, and 3 tbsp warm water.
- Cook the cabbage – Place a large skillet with 1 tbsp vegetable oil over medium-high. Once hot, add the green cabbage and a pinch of salt and pepper. Cook until softened, about 4 to 5 minutes. Remove the skillet from the heat while you cook the noodles.
- Cook the noodles – Once the water in the saucepan is boiling, add the fresh ramen noodles and cook until al dente, about 1 minute. Drain the noodles and rinse with cool water to stop the cooking process. Return the saucepan to high heat with a few inches of salted water for the broccoli.
- Finish the noodles – Return the skillet with the cabbage to medium-high heat. Add the cooked noodles and cashew sauce to the skillet and gently toss to combine. Cook until heated through, about 1 to 2 minutes.
- Serve -add the broccoli florets to the boiling water and cook until crisp-tender, about 2 to 3 minutes, and then drain. Divide the longevity noodles between bowls. Top with the sliced scallion and steamed broccoli. Enjoy!
Miso Turmeric Ginger Dressing – One Green Planet
- 1 2-3 inch piece fresh turmeric root
- Juice of 1 medium navel orange ( about 1/2 cup)
- 1 garlic clove, grated
- 1 teaspoon grated ginger root
- 1 1/2 tablespoons gluten-free white mellow miso
- 2 teaspoon apple cider vinegar
- 1 tablespoon maple syrup
- 1/4 teaspoon sea salt
- A pinch of cayenne
- Fresh ground pepper
- Coarsely chop and place into a high-speed blender. Add the juice of 1 medium orange. Using a micro plane grater, grate the garlic clove into the blender. Using the same micro planer, grate 1 teaspoon of fresh ginger root and add to the blender. Add the rest of the ingredients and blend until smooth.
- Adjust salt and pepper to taste if desired. Store in a glass jar.
Sautéed Beet Greens – Food Network
- Olive oil, to coat pan
- 2 bunches beet greens, washed and cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- Zest and juice of 1/2 lemon
- Kosher salt and freshly ground pepper
Heat a medium sauté pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.