CSA Week #27

 

We are just shy of our first CSA season coming to and end. In about two months the sun will be burning with intensity and we will be working less in the field and more on planning for the 2018-19 season, as well as, developing Meacham Urban Farm in downtown! We are tired, but we are even more so extremely proud of what we’ve produced - still always striving to get better and more efficient with our operation.

As we transition into the month of May, we’re filled with a lot of anticipation and hope for what our early summer crops will produce. The weather is heating up and we’re definitely at the point in the season where we’re physically tired and if the tomato crops (our pride and joy) fail it might actually kill us (we’re feeling weak).  We've been filling our time satisfying our nerd hearts, making visits to farm in the area. Of note was UF's research center farm in Wimauma... we talked tomato varieties, artichokes, and research conducted on hops being grown in Florida with LEDs. Now is the time to dig deep….there’s still a long and exciting road ahead! 

This weeks recipes celebrate the change of yet another season. They are fresh and cooling, highlighting the best that spring and summer have to offer. 

A quiet hour in our kitchen at night are some of the happiest for us and I hope you all get a little taste of freedom in your own kitchens as well. Share your food with friends, nourish your body with local food, and take in all that Florida has to offer this beautiful time of year... 

... to thriving in the summer ahead!

Cheers from Black Finger Farm! 


MICROGREENS & RADISH SALAD WITH LEMON POPPY SEED DRESSING
PREP TIME: 10 MINUTES    COOK TIME: 0 MINUTES    SERVES: 2 

Lemon Poppy Seed Dressing

  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons lemon juice
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon lemon zest
  • 2 teaspoons poppy seeds

Salad

  • 3 heaping cups of microgreens (we like using pea shoots mixed with our micro salad blend)
  • 4 radishes, thinly sliced
  • 3 tablespoons lightly toasted sunflower seeds (this can be done in a dry skillet over medium heat on the stovetop for about 3 minutes)
  • 2 ounces crumbled feta cheese

Prepare

  1. Prepare the dressing by adding all the ingredients to a mason jar. Secure the lid and shake vigorously. Taste for seasonings and adjust as needed.
  2. In a large bowl toss the microgreens, radishes, sunflower seeds and feta. Drizzle with the dressing (adding just enough to taste, you may find you want to use it all or that it's fine with less) and toss until evenly coated.

HONEY-ROASTED CARROTS & BEETS WITH CARROT-TOP & MARCONA ALMOND PESTO
PREP TIME: 15 MINUTES    COOK TIME: 30 MINUTES    SERVES: 4 

Pesto

  • 1 cup carrots leaves (from about 1 small bunch of carrots)
  • 1/2 cup fresh parsley
  • 1/4 cup marcona almonds
  • 1 clove of garlic
  • 1 teaspoon fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • salt to taste

Honey Roasted Veggies

  • 1 bunch of carrots, tops removed and sliced in half lengthwise
  • 1 bunch of beets, tops removed (save for another use) and cut into 1/2 inch wedges
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • salt and pepper to taste
  • 1/4 cup lightly toasted and chopped marcona almonds for serving

Prepare

  1. Preheat the oven to 425F
  2. Roughy chopped the carrot tops and parsley. Add the greens to a food processor along with the almonds and garlic. Process until a smooth paste forms. With the motor running add the lemon juice and olive oil. Season to taste with salt (if you’re almonds were pre-salted add less!)
  3. In a large bowl toss the chopped carrots and beets with the oil and honey. Season to taste with salt and pepper. Place on a parchment lined baking sheet and roast until the veggies are fork tender and lightly browned. About 25-30 minutes. Toss halfway through cooking.
  4. Place the veggies on a platter and drizzle with the pesto, chopped almonds and additional salt and pepper to taste. Serve warm or at room temperature.

ROASTED LEEK & BEET WHEAT BERRY SALAD
PREP TIME: 15 MINUTES    COOK TIME: 45 MINUTES    SERVES: 4 

  • 1 cup wheat berries
  • 1-2 Tablespoons grapeseed oil (or another neutral oil)
  • 3-4 small beets, scrubbed and cut into small 1/4 inch chunks
  • Salt and pepper to taste
  • 4-5 generous handfuls of fresh lettuce (or arugula, or both!)
  • 1/2 cup lightly toasted almonds
  • 1/2 cup crumbled organic feta cheese (optional)

For the dressing

  • 1/2 cup extra virgin olive oil
  • 3 Tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1-2 Tablespoon minced leek
  • 1 teaspoon dijon style mustard
  • 1/2 teaspoon honey

Prepare

  1. Whisk all the ingredients for the dressing together until well combined. Taste test and adjust as necessary.
  2. Combine 1 cup wheat berries with 3 cups water. Bring to a boil. Cover, reduce heat to medium-low and simmer until wheat berries are tender.  This can take anywhere from 35-45 minutes. Start checking berries after 35 minutes. They should be chewy but not tough. Drain any excess water if there is any.
  3. Preheat the oven to 425 degrees. Toss the beets together in a bowl, drizzled with the oil, and sprinkled with salt and pepper. Place on a prepared baking sheet. Roast in the oven until beets are fork tender. About 15-20 minutes. Toss veggies halfway through cooking.
  4. In a large bowl toss the roasted beets, wheat berries and lettuce until well combined. Drizzle with the dressing (you may have extra dressing). Top with toasted almonds and feta cheese. Serve warm or at room temperature.

 * The dressing will last 5 days in an airtight container in the fridge.