CSA WEEK #1

 

We are back at the markets this week and it felt great to have greens back on the table after a long, hot summer. We are coming at you this week with selection of young greens like pea shoots, micro greens, herbs and lettuces, along with radish, our first root veggie of the harvest. 

As we patiently wait for tomatoes, squash, cucumbers, and pepper coming up in the next few weeks, here are some light recipes to get your week started off right! 

CSA 1

GRILLED RADISHES WITH RADISH GREENS CHIMICHURRI
PREP TIME: 10 MINUTES    COOK TIME: 5-8 MINUTES    SERVES: 4

Chimichurri Sauce
 3/4 cup radish greens, roughly chopped
 1/2 cup parsley, roughly chopped
 1/2 cup extra virgin olive oil
 1/3 cup red wine vinegar
 2 garlic scapes, chopped (or 2 cloves of garlic)
 3/4 teaspoon crushed red pepper flakes
 1/2 teaspoon ground cumin
 1/2 teaspoon salt

Grilled Radishes
 1 bunch of radishes, greens removed (see above)
 olive oil
 salt and pepper

Prepare
1. Preheat an outdoor grill to medium high. Oil the grates and let the grill heat up.
2. Prepare the chimichurri sauce by combining all the ingredients in a food processor and
processing until smooth. Taste for seasonings and adjust as needed.
3. Slice the radishes in half and toss with some olive oil, salt and pepper. Place the radishes cut
side down on the preheated grill, close the lid and grill until charred and crisp tender, about 3-5 minutes, flip and grill for about 2-3 minutes longer.
4. Serve the radishes with the chimichurri sauce and enjoy.


ROASTED MUSHROOM SALAD
PREP TIME: 20 MINUTES    COOK TIME: 30 MINUTES    SERVES: 4

Ginger-Sesame Dressing
 1/2 cup extra virgin olive oil
 1/4 cup unseasoned rice vinegar
 2 tablespoons low-sodium soy sauce (can sub with coconut aminos if need be)
 2 cloves of garlic, minced
 2 tablespoons minced fresh ginger
 2 tablespoons honey
 1 teaspoon toasted sesame oil

Salad
 1/2 pound Chanterelle/or Maitake mushrooms
 3 tablespoons olive oil
 salt and pepper
 salad greens blend
 2 carrots, shredded
 1 small avocado, diced
 2 tablespoons toasted sesame seeds

Prepare
1. Prepare the dressing by whisking all the ingredients together until smooth and creamy. This
works great with an immersion blender for the smoothest consistency. However, a jar with a
secure lid is great-- just shake away! Taste for seasonings and set the dressing aside.
2. Preheat the oven to 425F. Toss the mushrooms with the olive oil, salt and pepper. Place on a
rimmed baking sheet and roast in the oven until golden brown and tender, about 30-40 minutes.Toss the mushrooms halfway through cooking.
3. Add the kale to a large serving bowl. Drizzle with half of the dressing and use your hands to
massage the dressing into the leaves until they turn bright green and become tender. Add the
warm mushrooms to the salad along with the carrots, avocado and toasted sesame seeds. Tast
test and if need be add additional dressing. Serve the salad at room temperature.


A REALLY GOOD SALAD
PREP TIME: 20 MINUTES    COOK TIME: 0 MINUTES    SERVES: 2

Soy-Sesame Dressing
 3 scallions, diced
 1/4 cup toasted sesame oil
 1/3 cup unseasoned rice vinegar
 2 tablespoons low-sodium soy sauce
 1 teaspoon pure maple syrup
 1 tablespoon freshly grated ginger
 1 tablespoon fresh lime juice
 1 1/2 tablespoons tahini
 2 teaspoons toasted sesame seeds

Salad
 2 tablespoons peanut oil
 1/2 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
 1/4 teaspoon kosher salt
 2-3 tablespoons toasted sesame seeds
 2 hard boiled eggs (optional), peeled and roughly chopped
 3-4 radishes, thinly sliced
 1 small avocado, roughly chopped
 a few large handfuls greens
 salt and pepper to taste

Prepare
1. Whisk together all the ingredients for the dressing until well combined. Taste test and adjust
seasonings if needed.
2. Heat the peanut oil in a skillet over medium-high heat. Once hot and the chickpeas and salt.
Cook, stirring occasionally, until the chickpeas are browned and lightly crisp on all sides, about
10 minutes. Remove from the heat and let the chickpeas drain on paper-towels.
3. In a large bowl combine all the salad ingredients along with the fried chickpeas. Drizzle with someof the dressing and continue to toss, adding more dressing as needed. Season with salt andpepper to taste and enjoy.

Notes *Store extra dressing in an airtight container in the fridge for 5 days.


CHICKEN TACOS WITH BOK CHOY & RADISH SLAW
PREP TIME: 25 MINUTES    COOK TIME: 15 MINUTES    SERVES: 4

Chicken
 zest and juice of 1 lime
 1/4 cup low sodium tamari sauce (or soy sauce)
 2 teaspoons honey
 1/4 teaspoon crushed red pepper flakes
 1/4 cup fresh cilantro, roughly chopped
 1 (2 inch) piece fresh ginger, minced
 2 chicken breasts, cut into roughly 1 inch chunks (Buy from Trail Bale Farm, Temple Terrace)
 2 Tablespoons oil

*Chanterelle Mushrooms can be "pulled" for a meat substitute in this recipe. 

Bok Choy & Radish Slaw
 1 medium sized head of bok choy, stems and leaves very thinly sliced
 1 bunch of radishes, greens removed (save for another use) and very thinly sliced
 1/4 cup peanut oil
 2 tablespoons low sodium tamari (or soy sauce)
 juice and zest from 1/2 a lime
 1 Tablespoons toasted sesame oil
 1 Tablespoon honey
 1 teaspoon freshly grated ginger
 1 clove of garlic, minced

Tacos
 peanut oil for frying
 8 corn tortillas
 fresh cilantro for serving

Prepare
1. To make the chicken, combine all the ingredients except the peanut oil in a medium bowl and letthe chicken marinate at room temperature for about 25 minutes (you can also marinate the
chicken in the fridge overnight)
2. While the chicken marinates prepare the slaw. Toss the thinly sliced bok choy and radishes in a large bowl. In a smaller bowl whisk together the remaining ingredients. Pour the dressing over the bok choy and radishes and toss until well combine.
3. Heat the peanut oil in a large skillet over medium heat. Remove the chicken from the
marinade and cook for about 3-5 minutes per side or until the chicken is no longer pink on the
inside. Remove from the heat and set aside.
4. Wipe out the pan the chicken was cooked in and heat the remaining peanut oil over medium high heat. Fry each tortilla for about 1 minute per side or until lightly browned and crisp.
5. Divide chicken between fried tortillas and top with the bok choy and radish slaw and a few sprigs of fresh cilantro.

Notes *Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen

 

Cheers from Black Finger Farm. 

 
Joe & KristinComment