This week, our members will enjoy the following produce, all from our farm!
- Rainbow Chard, bunch
- Green Mizuna, bunch
- Baby Lettuce Mix
- Scallions, bunch
- Watermelon Radishes, bunch
- Green Tomatoes
- Fresh Turmeric
- Sweet Potato Fingerlings
Watermelon Radish Salad with Orange and Goat Cheese – Rhubarbarians
- 2 medium navel oranges
- 3 medium watermelon radishes, washed and thinly sliced
- 1 Tbsp white vinegar
- 1 Tbsp honey
- salt and pepper
- 6 Tbsp crumbled goat cheese
- ½ cup roasted pistachios
- 4 Tbsp chopped green onion
- Start by segmenting your oranges over a small bowl. Place segmented pieces aside and reserve 2 Tbsp of the orange juice.
- Toss the radish slices with the orange juice, vinegar, and honey. Season with salt and pepper and refrigerate for 30 minutes
- When radish slices have softened and mellowed to your liking, mix with the orange segments. Top with the goat cheese, pistachios, and green onion. Enjoy!
Turmeric Orange Vinaigrette
- 2 tablespoons minced shallot
- 1 teaspoon orange zest plus 2 tablespoons juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 2- inch section fresh turmeric, peeled and finely grated
- 1/4 teaspoon sea salt, plus more to taste
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- To make vinaigrette, whisk to combine shallot, orange zest and juice, apple cider vinegar, maple syrup, grated turmeric, sea salt, and spices. Whisking constantly, slowly add olive oil until mixture is pale and emulsified.
Easy Fried Green Tomatoes Recipe – Pinch and Swirl
I make these all the time as an appetizer or addition to sandwiches, yum! *Added for vegans how I would modify this recipe*
- 3 medium green tomatoes about 12 ounces
- 1 large egg (*vegans can sub a flax egg – 1 tbsp ground flax seed to 3 tbsp water, let coagulate)
- ½ cup buttermilk (*vegans make buttermilk by adding a splash of apple cider vinegar to plant milk, let sit)
- ½ cup all-purpose flour divided
- ½ cup cornmeal
- 2 teaspoons kosher salt or 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- pinch ground cayenne pepper
- avocado oil or other high vegetable heat oil, for frying
- flaky sea salt such as Maldon, for finishing
- Slice tomatoes into ¼-inch thick rounds.
- Whisk egg and buttermilk together in a shallow bowl.
- Scoop ¼ cup flour onto a medium plate.
- To a second medium plate add remaining flour, cornmeal, salt, pepper and cayenne; combine thoroughly with fork or small whisk.
- Dredge a tomato slice in plain flour, shaking off any excess; dip in egg mixture; dredge in cornmeal mixture until evenly coated and transfer to plate. Repeat with remaining tomato slices.
- Line a plate with paper towels; set aside.
- In a heavy skillet (ideally a cast iron skillet) heat ¼-inch of high heat oil to 375°. (It’s important for the oil to be very hot to keep tomatoes from absorbing it. Be sure to reheat between batches!) Carefully place tomatoes into hot oil and cook 1 ½ to 2 minutes per side, until golden brown. Transfer to paper towel lined plate (keeping tomatoes in a single layer so they don’t get soggy) and sprinkle with flaky sea salt. Repeat with remaining tomatoes. Serve hot.