CSA WEEK #22

 
csa.jpg

Spring has sprung and the farm is becoming more bountiful than ever! This weeks CSA box is full of vibrant color and mighty flavors! Carrots have also debuted again. Find a few recipes down below for this sweet snack...

In this season its always important to reflect on the greater vision and the true mission of this very important work... This one is for all the farmers out there in the field, growing, tending, harvesting, and sharing their work with the world. We feed our communities. We heal the land. We honor those who have done so before us. Our roots are deep and our eyes are bright. Onward!


ROASTED CARROTS WITH MISO-YOGURT
PREP TIME: 10 MINUTES    COOK TIME: 40 MINUTES    SERVES: 4

  • 1 cup full fat Greek style yogurt (plain)
  • 1 1/2 tablespoons white miso
  • 2 teaspoons honey
  • 1 tablespoon rice wine vinegar (unseasoned)
  • toasted sesame seeds
  • 6 medium-sized carrots, sliced in half
  • 2 sprigs of fresh thyme
  • olive oil
  • salt and pepper

Prepare

  1. Combine the yogurt, miso, honey and vinegar in a bowl. Whisk until smooth. Taste for seasonings and adjust as needed. Top with toasted sesame seeds and set aside.
  2. Preheat the oven to 425F. Toss the carrots (and any added root veggies) with the thyme sprigs, olive oil and sprinkle with salt and pepper. Roast in the oven until tender and lightly browned. About 35-40 minutes. toss halfway through cooking.
  3. Serve the veggies with the miso-yogurt and enjoy

    *Option to add 4 medium-sized beets, or root veg of choice, quartered, with carrots when for a root vegetable medley!

Sometimes the mornings get busy and these two farmers just need to warm up a large slice of this breakfast bread with some local butter to get them through the day! A drizzle of honey and some fresh fruits is also delicious... 

Most of these ingredients you will find already in your kitchen and with the addition of carrots this week to your CSA box, you can whip this up quickly. 


MORNING GLORY BREAKFAST LOAF
PREP TIME: 10 MINUTES    COOK TIME: 50 MINUTES    SERVES: 1 LOAF

  • 1/2 cup walnut oil (can sub with grapeseed oil or melted coconut oil)
  • 1/2 cup honey
  • 1/2 cup unsweetened apple sauce
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1 1/2 cups whole wheat pastry flour (or flour of choice)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup shredded coconut
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • sprinkle of pumpkin seeds for topping (optional)
  • sprinkle of oats for topping (optional)

Prepare

  1. Preheat the oven to 350F. Grease a 9 inch loaf pan with oil and set aside.
  2. In a medium sized bowl whisk together the oil, honey, apple sauce, eggs, and vanilla. Add the grated carrots and set aside.
  3. In a large bowl whisk together the flour, baking powder, baking soda, salt, spices and coconut. Add the wet ingredients to the dry ingredients and stir until evenly incorporated. Gently fold in the raisins and walnuts. Pour the batter into the prepared loaf pan. Sprinkle the top with pumpkin seeds and oats. Bake in the oven for 45-55 minutes or until a toothpick comes out clean when inserted in the center of the loaf. Cool the bread for 15 minutes in the pan before slicing and serving.

CRISPY BRUSSELS SPROUTS WITH LEEKS AND ALMOND CRUMBLE
PREP TIME: 15 MINUTES    COOK TIME: 10 MINUTES    SERVES: 2

  • 2 Tablespoons olive oil, divided
  • 1 large leek, thinly sliced
  • 1 pound brussels sprouts, trimmed and sliced in half lengthwise (larger sprouts quartered)
  • fried eggs for topping
  • salt and pepper to taste

Almond Crumble

  • 1 cup raw almonds
  • 2 1/2 Tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt

Prepare

  1. Heat 1 Tablespoon of the oil in a large skillet over medium heat. Add the sliced leek and cook, stirring often, until lightly browned on all sides. About 3 minutes. With a slotted spoon remove the chopped leek from the pan and place on a paper towel lined plate. Add the remaining oil to the pan and stir in the brussels sprouts. Cook, flipping the sprouts every two minutes or so, until they're browned and slightly crisp on all sides. Add the leeks back to the pan and stir until everything is evenly incorporated. At this point you can reduce the heat and crack eggs into the pan and cook until desired doneness or fry your eggs in a separate pan in a little olive oil. Season everything with salt and pepper.
  2. In a small dry skillet over medium heat add the almonds. Toast until lightly browned, giving the pan a few good shakes while toasting. Remove from the heat and place the almonds along with the remainder of the crumble ingredients into a food processor and processes until a coarse meal is achieved.
  3. Divide the brussel sprouts and leeks between plates, top with a fried eggs and a few healthy pinches of the almond crumble.

This recipe is packed with veggies, some slightly spicy, some crunchy and the best veggie “noodles” when spiralized. Recipe tastes best eaten with good company and a pint of your favorite house beer!

RADISH & SOBA NOODLES WITH CHICKPEA-MISO GINGER & SAUCE + FRIED EGG
PREP TIME: 15 MINUTES    COOK TIME: 15 MINUTES    SERVES: 4

Noodles

  • 2 Tablespoons grapeseed oil (or olive oil)
  • 1 leek, minced (white and light green parts only), reserve a few greens for garnish
  • 1 1/2 cups cooked chickpeas (if from the can rinsed and drained)
  • 1 head of bok choy, greens and ribs coarsely chopped
  • 4 ounces buckwheat soba noodles
  • 3-4 radish, julienned with a vegetable peeler
  • 2 carrots, julienned with a vegetable peeler
  • fried eggs for serving (leave out for a vegan option)
  • toasted sesame seeds for serving

Ginger Miso Sauce

  • 1 Tablespoon minced fresh ginger
  • 1 large garlic clove, minced
  • 1 teaspoon chili paste (or sriracha)
  • 2 Tablespoons chickpea miso (can sub with traditional white miso)
  • 2 1/2 Tablespoons tahini
  • 3 Tablespoons rice vinegar
  • 1 Tablespoon pure maple syrup
  • 2 teaspoons toasted sesame oil
  • 1 Tablespoon water (plus more to thin if necessary)

Prepare

  1. Heat the oil in a large skillet over medium heat. Add the leeks and cook until fragrant, about 1 minute. Stir in the chickpeas and continue to cook, stirring often, until the chickpeas are lightly browned. Add the bok choy ribs and cook for about 3 minutes longer. Add the bok choy greens and cook until the greens are tender and slightly wilted. Remove from heat.
  2. Cook the soba noodles according to specific brands instructions.
  3. Prepare the ginger miso sauce by combining all the ingredients and whisking until smooth and creamy. This works well with an immersion blender. Taste test and adjust seasonings if need be. Add additional water if the sauce is too thick.
  4. Drain the soba noodles and add them to the vegetable mixture. Stir in the julienned daikon and carrots and toss well. Drizzle the noodles with the ginger miso sauce and continue to toss until well combined.
  5. Divide noodles between bowls and top with fried eggs, toasted sesame seeds and minced scallion greens. Season with salt and pepper if necessary. Serve warm, at room temperature or cold.

Cheers from Black Finger Farm!