CSA Box #8
When the first of the tomatoes ripen on Black Finger Farm… it’s reason enough to crack open a bottle of bubbly! There is simply nothing better than a homegrown tomato straight off the vine. Catch these Margold and Purple Cherokee, along with lots of cherry tomatoes, for the next few weeks!
Happy New Year to all our CSA Members and customers. —Here are a few recipes to get you back in the cooking spirit!
This recipe is a keep no doubt — we whipped it up for a farm dinner this weekend and it’s simple enough to highlight the veggies but at the same time rich and flavorful from the sauce!
CARROTS & BROCCOLI WITH MISO GINGER SAUCE
PREP TIME: 15 MINUTES COOK TIME: 35-40 MINUTES SERVES: 4
1 cup uncooked rice (optional for serving under veggies)
1 pound carrots, sliced in half lengthwise and then cut into 1 inch chunks
1 head of broccoli cut into florets
2 Tablespoons grapeseed oil (or olive oil)
1 cup cooked edamame
1 cup cilantro, chopped
2 Tablespoons white sesame seeds
1 Tablespoon chopped fresh ginger
1 large garlic clove, minced
1 teaspoon sriracha
2 Tablespoons white miso
2 1/2 Tablespoons tahini
1 Tablespoon pure maple syrup
1 1/2 Tablespoons toasted sesame oil
1 Tablespoon grapeseed oil (or olive oil)
1 Tablespoon water (plus more to thin if necessary)
Preheat the oven to 400 F
If serving over rice — cook the rice or grain of choice according to instructions.
If you're using frozen edamame, quickly blanch in boiling water (3-5 minutes)
Toss the chopped carrots and broccoli with the oil. Place on a prepared baking sheet and roast in the oven until tender and lightly browned. About 25-30 minutes. If the broccoli is browning up too quickly remove it from the oven before the carrots.
Lightly toast the sesame seeds in a skillet over low heat until fragrant. About 1-2 minutes (keep a very close eye on them to insure they don't burn)
Combine all the ingredients for the sauce together and whisk until smooth and creamy. This works best with an immersion blender or small food processor. Add water to thin if necessary.
Toss the roasted vegetables with the edamame and cilantro. Serve over rice and drizzle with sauce and toasted sesame seeds.
SUN GOLD TOMATO TOAST
PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES SERVES: 2
1 cup Cherry Tomatoes
2 teaspoons olive oil
2 slices of country bread
4-6 basil leaves, julienned
flaky sea salt
extra virgin olive oil for serving
1 batch smokey seed clusters
Smoky seed clusters
1/4 cup raw sunflower seeds
1/4 cup pumpkin seeds (pepitas)
1 1/2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon fine sea salt
1 1/2 tablespoons pure cane sugar
Seed clusters can be made ahead of time:
Preheat an outdoor grill to medium-high heat. This step can also be done in the oven, but the grill will make them smokey!
In a medium sized skillet toast the sunflower and pumpkin seeds over medium heat, shaking the pan often, until the seeds are golden brown. About 3 minutes. Pour the seeds out onto a plate and toss with the paprika, cayenne and salt.
Place the pan that previously toasted the seeds back on the stove over medium-high heat. Add the sugar and once the sugar has liquefied (this wont take long!) add the seeds, tossing to coat them in the melted sugar. Do this quickly as you don’t want the sugar to burn. Remove from the heat and transfer the seeds to a plate to cool. Once cool enough to handle break the seeds apart into small clusters.
For the toast:
Slice some of the tomatoes in half and keep other whole.
Heat the olive oil in a small saucepan over medium high heat. Add the tomatoes and cook, stirring occasionally, until they become soft and some burst open. About 3-5 minutes. Remove from the heat and set aside.
While the tomatoes cook toast your bread.
Spread each sliced of toasted bread with goat cheese, followed by the tomatoes, basil, flaky sea salt, a drizzle of extra virgin olive oil and a few healthy tablespoons of smokey seed clusters.
HEIRLOOM TOMATO & HERB SALAD WITH FRIED CHICKPEAS & CAPERS
PREP TIME: 20 MINUTES COOK TIME: 10 MINUTES SERVES: 4
Fried Chickpeas & Capers
6 tablespoons grapeseed oil (or another high heat oil) divided
3 tablespoons brine packed capers, drained and patted dry
1/2 cup chickpeas (if from the can drained and patted dry)
pinch of smoked paprika
pinch of fine sea salt
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
2 tablespoons minced dill + additional sprigs for garnish
2 tablespoons minced basil, + full leaves for garnish
1 tablespoon minced parsley + additional sprigs for garnish
1/4 cup extra virgin olive oil
1/4 teaspoon kosher salt
freshly ground black pepper
2 1/2 pounds assorted heirloom tomatoes, sliced
1 pint cherry tomatoes, sliced in half
crumbled feta cheese for serving (optional)
Heat 3 tablespoons of the grapeseed oil in a skillet over medium-high heat. Add the capers and cook, stirring occasionally, until they begin to brown and burst open, about 3 minutes. Use a slotted spoon to remove them to a paper towel lined plate to drain. Carefully add the additional oil to the pan along with the chickpeas. Cook, stirring occasionally, until the chickpeas begin to brown and crisp up. About 5-7 minutes. Remove from the heat to a paper towel lined plate to drain. Sprinkle the chickpeas with a pinch of smoked paprika and sea salt.
Whisk together the vinegar, mustard, honey, dill, basil, and parsley. Drizzle in the olive oil and continue to whisk together until smooth. Stir in the salt and pepper and set aside.
Arrange the sliced tomatoes on a large platter. Drizzle with the dressing and top with the fried capers, chickpeas and sprinkle with crumbled feta cheese.
Cheers from Black Finger Farm!