RECIPES

First CSA offering

Arugula, Mixed Greens, Turnip greens, Radish & Micro Greens Mix

Andrea and Sage made a tasty salad using the arugula, radish and micro greens with a farm egg

Recipe:tossed arugula with lemon, radish, poached egg topped with micro greens mix. Add salt and pepper & herb and chive goat cheese

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Suzan’s Braised Greens

 

Ingredients

1-2 teaspoons olive oil

1 shallot or half an onion, thinly sliced

2 cloves garlic, chopped 

4-6 cups mixed greens, chopped or torn into small pieces (I used turnip greens from my CSA box, bok choy and spinach)

¼ cup chicken or vegie broth

Soy sauce

Red pepper flakes

 

Heat a large skillet over med-high heat.  Add oil and swirl to coat pan.  Add shallot and cook for a minute, then add garlic.  When garlic is fragrant, add the greens a hand full at a time and using tongs, carefully fold greens to coat with oil. Continue until all greens are added and beginning to wilt.   Add broth and cover for a few minutes until greens are soft and some liquid has reduced.  Turn off heat and add a splash of soy sauce and a dash of red pepper flakes.  

 

I served mine as a side dish with Cajun Roast and Cheese Grits.

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Week two CSA offering

Tatsoi, Pac Choi, Hakurei Turnips, Radish and Spring Lettuce Mix

Curried Rice

Sauté butter, garlic, onion and ginger for 3-5 min

 

Add in and sauté chopped turnip, turnip greens, tats, pac choi and carrots

Add in 1 cup uncooked rice

Add in spices 1 tbsp curry powder, dash of turmeric, dash of chili powder, stir well so that all veggies and rice are coated with spices

Add in 2 cups of vegetable or chicken broth, bring to boil and than cover and lower to simmer for 15-20 min or until rice is thoroughly cooked

Plate, add cilantro and sriracha and Enjoy!

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Recipe from our CSA members Jade & Tom
Veggie Fritters
  • 2 cups chopped pac Choi

  • 1 cup of chopped Tasoi

  • 1 shredded carrot

  • 2 cloves garlic, minced

  • 1/4 chopped medium onion

  • 1/4 cup of Parmesan cheese

  • 1 beaten egg

  • 1/3 cup sliced scallions

  • Olive Oil

  • Any kind of dressing, we used sesame/tahini with some paprika on top.

  • Instructions

  • Sauté all the ingredients for about 5 minutes (except for parmesan and egg)

  • Once all the veggies are nice and tender, let cool a little and put them in a mixing bowl. Add the Parmesan cheese and egg, mix well.
    Place a large sauté pan over medium-high heat and add olive oil. Once the oil is shimmering, scoop 1/3 cup mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
    Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to a paper towel-lined plate, season them with salt and pepper and repeat the cooking process with the remaining mixture.
    Serve the fritters with a side of your favorite dressing. 

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Week three CSA offering

Crunch King Radish, Pink Beauty Radish, Arugula, Tatsoi and Pac Choi

What to do with all of those radishes? Suzan from our CSA made Spicy Pickled Radishes which are a perfect item to add to just about any dish!

Recipe from cookieandkate.com/spicy-quick-pickled-radishes

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Spring vegetables