This week we’re planning to include the following produce in your CSA share, all from our farm!
- Carrots, loose
- Cabbage, green baby
- Chard, Rainbow, bunch
- Dill, bunch
- Kohlrabi, with greens
- Snow Peas
- Lettuce, Red Leaf
- Tokyo Turnips, loose
- Murasaki Sweet Potatoes
Purple Kohlrabi @ FSO 
Red Leaf Lettuce @ FSO
We have lots of ingredients for a great stir-fry this week! Here’s a simple method for the veggies: Chop cabbage, kohlrabi and carrots. Stir-fry veggies and onion with a couple tablespoons oil of choice in a skillet or wok over medium heat. Stir frequently until veggies are slightly browned, 5-10 minutes. Add pieces of grated turmeric and garlic, snow peas and a generous splash of soy sauce (coconut aminos or tamari are yummy too). Stir for another minute or two. Enjoy over rice or noodles, garnish with sesame seeds and scallions, if you desire.
Rosemary-Roasted Root Vegetables Agrodolce – from Food and Style
Ingredients
- 12 oz carrots
- 12 oz beets (or use murasaki sweet potatoes from share)
- 3 tablespoons white balsamic or champagne vinegar
- 1 tablespoon honey (or cane syrup)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons of coarsely chopped rosemary
- 3/4 teaspoon fine sea salt
- freshly ground black pepper to taste
Directions
- Preheat oven to 375 ºF (245 ºC).
- Place the root vegetables in the roasting pan. Drizzle with the vinegar, honey and olive oil and sprinkle with the rosemary, salt and pepper. Toss well with your hands and spread the vegetables in a single layer. Cover tightly with aluminum foil and bake for 20 minutes until tender. Remove foil, toss the vegetables with wooden spoons and spread in a single layer. Return to oven, uncovered, and bake for another 20 to 25 minutes until golden-brown, tossing the vegetables once during that time. Serve piping hot!
Don’t fear eating turnips raw!
Their crunch is accompanied by a mild, earthy, bitter-sweet flavor; Shred or grate green cabbage, carrots, peeled Kohlrabi bulb, turnip roots, and dill, and toss lightly in equal parts oil & vinegar, salt & pepper. Garnish with scallions for a perfect, crunchy side dish! I also thinly slice turnip root to spruce up my salad toppings.
Loving this warm weather! Have a great week, everyone!