From iheartkale.com 1 large sweet potato, diced 3 medium-sized daikon radishes, diced 1 large celeriac, peeled and diced 2 small waxy potatoes, diced 2 tablespoons olive oil Salt Pepper Directions: Preheat oven to 425. Toss vegetables with olive oil, salt and pepper in a large pyrex pan or on a rimmed baking sheet. Roast until … Continue reading Roasted Root Vegetables
Stir-Fried Kale and Broccoli Florets
from allrecipes.com Ingredients: 2 TB olive oil 7 cloves garlic, sliced 1 chile pepper, chopped (optional) 1 head fresh broccoli, chopped 1 bunch kale, stems removed and chopped ¼ c. sun-dried tomatoes, cut in thin strips juice of 2 limes salt, to taste Directions: Heat olive oil in a large wok or skillet over high … Continue reading Stir-Fried Kale and Broccoli Florets
Week 17 Newsletter
In your box: Beets Cabbage Garlic, "Chesnook Red" Onion Red Onion Salad mix Tat soi Turnips While I would never use the contents of your CSA box to insist you try a particular meal, this box certainly leads in one direction. It's cold outside. You've got beets and cabbage here. Potatoes are cheap. It's time … Continue reading Week 17 Newsletter
Japanese Cole Slaw
From CSA member Laurel Means 1 head napa cabbage, sliced in half down the middle, then sliced across into thin shreds. 1 - 2 c. bean sprouts (optional) 1/2 - 1 c. green onions, sliced in 1/4 " pieces 1/2 c. unsalted, roasted peanuts (optional) 1/2 - 1 c. cucumber, cut down the length in 4ths, … Continue reading Japanese Cole Slaw
Week 16 Newsletter
Thanks so much to everyone who made it to our Harvest Celebration! We had a good turnout and the best weather imaginable—about 35 degrees warmer than last year! Our vegetable sculpture contest prize went to the Hrusovsky family for Mr. Potato Head-inspired creatures. Thanks again to everyone for making it a great day! I've been … Continue reading Week 16 Newsletter
Pad Thai with Tatsoi and Spicy Peanut Sauce
From BlueApron.com Ingredients 8 oz. Baby tat soi 3 cloves garlic 2 chicken breasts or 1 package tofu 1 TB peanuts 1 bunch cilantro ginger, to taste 1 lime 7 oz. Rice noodles ¼ c. peanut butter 2 TB mirin 2 TB soy sauce 2 tsp. Sesame oil 1 TB Sambal Oelek (optional) 1 TB … Continue reading Pad Thai with Tatsoi and Spicy Peanut Sauce
Week 15 Newsletter
In your box: Baby tat soi Broccoli or kohlrabi Celery Chard Garlic, "Purple Glazer" Onion Salad mix Tomatoes At this point in the growing year, I have no idea what season it is. A few weeks ago I was whining about skipping fall and jumping right to winter. After a really early first frost, it … Continue reading Week 15 Newsletter
Week 14 Newsletter
In your box: Beets Bok choy Head lettuce: "Nevada" Onion Sage Salad mix Tomatoes Honey (full shares only) For as long as I've been paying attention, I've been amazed and fascinated by honeybees. I used to remember facts like how far they can fly and how warm they're able to keep a hive in the … Continue reading Week 14 Newsletter
Warm Bok Choy, Beet and Feta Salad
Ingredients 3 beets, trimmed, leaving 1 inch of stems attached 4 cloves garlic or scapes, chopped 1 tsp olive oil 1 head bok choy 2 TB peanut oil 1 ½ tsp butter 1/3 c. crumbed feta cheese Directions Preheat the oven to 425 degrees. Place the beets, one quarter of the chopped garlic, and the … Continue reading Warm Bok Choy, Beet and Feta Salad
Week 13 Newsletter
In your box: Broccoli Cauliflower (full shares) Celery Garlic ("Lorz Italian") Kale ("Winterbor") Onion Sweet pepper Tat Soi Tomatoes Remember in elementary school when you learned about the seasons? How they go in order, with one season changing beautifully and slowly into the next? With the weather this “fall,” we might have to chalk that … Continue reading Week 13 Newsletter
