CSA WEEK #8

 
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As the weather continues to cool, more varieties are becoming abundant! Not only is the weather a relief from the warm 80 weather we've been working in, but the plants are more vibrant and crisp than ever in this Florida "winter." It’s hard to believe that Thanksgiving has come and gone and that we’re officially into the month of December.  I love this busy and reflective time of year. 

Here are some warming winter meals to get you started: 


MAGIC SOUP
PREP TIME: 15 MINUTES    COOK TIME: 40 MINUTES    SERVES: 4 

  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves of garlic, minced
  • 2 carrots, diced
  • 1 parsnip, diced
  • 2 tablespoons tomato paste
  • 1 1/4 teaspoons ground cumin
  • 1 1/4 teaspoons curry powder
  • tiny pinch of cayenne pepper
  • 1/4 teaspoon kosher salt + more to taste
  • 4-5 cups vegetable broth
  • 1 cup red lentils, rinsed and picked over
  • 2 tablespoons fresh lemon juice
  • 1/4 cup cilantro, chopped

PREPARE

  1. In a large, heavy bottom pan heat the oil over medium high heat. Add the onion and cook, stirring occasionally for about 4 minutes. Stir in the garlic, carrots and parsnip and continue to cook for about 1 minute longer. Add the tomato paste, spices and salt and stir to coat all the veggies in the mixture. Add 4 cups of the broth (reserving 1 extra cup to thin as needed) and the lentils.
  2. Bring the mixture to a low boil, reduce heat to medium-low, cover the pan and simmer until the lentils are tender and begin to fall apart, about 25 minutes. If the soup seems too thick add 1 more cup of vegetable stock (or water). Taste test and adjust seasonings as needed.
  3. Using an immersion blender or regular blender puree half of the soup (don't skip this part...the texture of smooth/chunky is the best!)
  4. Keep the soup on low heat until ready to serve. Drizzle in the lemon juice and cilantro and divide between bowls.

ROASTED ROOT VEGGIES WITH TURMERIC-TAHINI SAUCE
PREP TIME: 15 MINUTES    COOK TIME: 30-40 MINUTES    SERVES: 4 

Veggies

  • 1 cup chopped sweet potato
  • 1 cup chopped radish
  • 1 cup chopped carrots
  • 1 cup chopped turnips
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • fresh minced thyme for serving (optional)

Sauce

  • 1/2 cup tahini
  • 2 tablespoons rice vinegar
  • 2 tablespoons low sodium tamari (or soy sauce)
  • 1 tablespoon freshly grated ginger
  • 3 teaspoons freshly grated turmeric (or 1 teaspoon ground)
  • 1 1/2 teaspoons pure maple syrup
  • 3/4 cup water

  PREPARE

  1. Preheat the oven to 400F.
  2. Toss the chopped veggies with the oil, salt and pepper. Place on two rimmed baking sheets and roast in the oven until lightly browned and tender, about 30-35 minutes. Rotate the pans and toss the veggies halfway through cooking.
  3. While veggies roast prepare the sauce. With an immersion blender or small food processor combine all the ingredients and process until smooth and creamy. Taste for seasonings and adjust as necessary.
  4. To serve sprinkle the roasted veggies with a little fresh thyme and drizzle with the sauce.

SPICED CARROTS & LENTILS
PREP TIME: 10 MINUTES    COOK TIME: 30 MINUTES    SERVES: 2-3 

  • 1 pound carrots, scrubbed clean and sliced in half lengthwise
  • 2 Tablespoons olive oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon garlic powder
  • sprinkle of salt
  • 1 cup green lentils
  • 1 clove of garlic, peeled
  • 1/2 of a yellow onion, cut into 2-3 large chunks
  • 1 bay leaf
  • Yogurt for serving
  • Fresh lemon juice for serving
  • salt + pepper for serving

PREPARE

  1. Preheat the oven to 400F. Toss the carrots with the oil and spices. Place on a prepared baking sheet in a single layer and roast until tender and golden. About 25-30 minutes. Flip carrots halfway through cooking.
  2. Rinse the lentils and discard any pebbles. Place the lentils in a pot with the garlic, onion, bay leaf and a pinch of salt. Cover with cold water by 1 inch or so. Cover the pot and bring to a boil over high heat. Reduce heat to low and simmer, covered until tender. About 25-30 minutes. Add more water if necessary while cooking.
  3. Discard the garlic, onion and bay leaf from the lentils. Divide lentils between plates and top with the roasted carrots, a scoop of plain yogurt, a squeeze of fresh lemon juice and salt + pepper to taste. Serve warm or at room temperature.

 

Hope this weekend is filled with nourishing food and good friends! That’s all the news from the farm for now. Happy December from us!

Cheers from Black Finger Farm. 

 

 
Joe & KristinComment