We will include the following delicious produce in your CSA shares this week:
- Sweet Baby Carrots, with tops
- Snow Peas (Wednesday Members) or English Peas (Thursday-Saturday Members)
- Dill, bunch
- Sweet Red Kale, bunch
- Purple Osaka, bunch (Japanese Mustard Greens, pictured here)
- Napa Cabbage – first harvest of the year for our members!
- Murasaki Sweet Potatoes – delicious white-fleshed sweet potatoes
- Celery from Worden Farm
Napa Coleslaw with Dill – epicurious
Ingredients
- 3 cups thinly sliced Napa cabbage (about 3/4 pound)
- 1 carrot, grated
- 1 tablespoon minced fresh dill
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2 teaspoons red-wine vinegar, or to taste
Instructions
In a bowl combine the cabbage, the carrot, and the dill. Sprinkle the mixture with the sugar, the salt, and the oil, tossing it to combine it well, and sprinkle the coleslaw with the vinegar, tossing it to combine it well.
Lemony Dill Pesto – With Food and Love
Ingredients
- 2 cups loosely packed fresh dill
- 3 – 5 cloves garlic {depending on how you take your garlic}
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon sea salt
- pinch black pepper
- juice from 1 lemon, about 2 full tablespoons
- 3 tablespoons of shelled pumpkin seeds + more for garnish
Instructions
Combine all the ingredients in a food processor. Pulse until a smooth, yet slightly chunky pesto forms. Drizzle on top of roasted carrots or eat it out of the jar with a spoon, whatevs.
Stir-Fried Chinese Mustard Greens – The Woks of Life
Ingredients
- 4 tablespoons oil
- 4 cloves garlic (smashed and chopped)
- A small handful of dried red chili peppers (de-seeded and cut)
- 1¼ pounds mustard greens (*kale would be a great addition as well)
- 1½ teaspoons sugar
- 1 teaspoon sesame oil
- Salt to taste
- ½ teaspoon organic chicken bouillon (optional)
Instructions
- Heat the oil oil in a wok over medium heat. Add the garlic and chili peppers and cook for about a minute, being sure to avoid burning the garlic.
- Now add the mustard greens, turning the heat up to the highest setting. Add the sugar, sesame oil, and salt (and organic chicken bouillon if using). Stir and mix everything well.
- Cover the lid, and let it cook for about 45 seconds to a minute. Now uncover, stirring the greens one more time. Plate and serve immediately!
Carrot Greens Pesto –
Recipe from Jenn, one of our members! yum, thanks for sharing! We love to see your creations!
Ingredients
- 1 cup packed carrot top greens. tough stems removed
- 1 cup kale
- 1 large clove garlic, roughly chopped
- 1/2 cup raw unsalted cashews or pine nuts
- 1/2 teaspoon sea salt
- 1/2 cup extra virgin olive oil
Instructions
- Rinse carrot tops. Remove all the hard stems and yellow leaves.
- Rinse kale, remove center stem and coarsely chop.
- Put all ingredients in the food processor and pulse till a smooth-ish consistency.