CSA Week 10

Week 10 CSA! In your share this week:

Carrots
Zucchini
Cucumber
Napa Cabbage
Cherry Tomato
Basil

Full shares only:
Cauliflower
Tatsoi or Bok Choy

Half shares only:
Broccoli

The summer is speeding by and autumn fast approaching. It certainly feels more autumnal on the farm. All the baby swallows are flying out of the nest. The once gorgeous potato jungle has slowly died back. The peas were taken down giving a more bare feeling to the farm.

We’ve still got veggies for you though! Some beautiful colors in the shares this week; emerald tatsoi, yellow-green cabbage, sweet red or sungold tomatoes. With fall on the way, you may want to think of freezing or pickling some of your veggies especially if you feel you have too many to know what to do with! Check out this link for some tips.

I hope you enjoyed zucchini brownies! I love making savory veggie dishes and it’s fun when you can make sweet ones too. I’ve got a delicious raw carrot cake recipe for you to try. See below.

The cherry tomatoes and basil would be lovely in a quiche or frittata or with your cucumber as salad additions. Tomatoes and basil love to be warm so keep storing them on your counter.

More heads of Napa cabbage, great for stir fry, crunchy salads, kimchi. Napa cabbage is an excellent source of calcium, vitamins C and K, and antioxidants, which can help boost immunity within the body and help repair cell damage. It also contains magnesium, vitamin B, fiber, and folic acid. Store in a bag in the fridge.

Half shares have broccoli and full shares have cauliflower. Broccoli is a good source of fiber and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid. Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients.

Full shares also have bok choy, which you are probably more familiar with, or tatsoi. Tatsoi is the new spinach! It has a buttery texture and slightly sweet flavor. Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you’d use spinach. Lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of cooking. Try it in the risotto recipe below. To store tatsoi, wrap the leaves in a damp paper towel, and store them in a plastic bag in the refrigerator for 3 to 5 days.

Enjoy your share!

Raw Carrot Cake with Vegan Cream Cheese Frosting

From The Minimalist Baker

FROSTING (optional)
● 1 1/4 cup raw cashews
● 1/2 cup coconut cream or full-fat coconut milk
● 2 Tbsp lemon juice
● 3 Tbsp maple syrup
● 1 tsp vanilla extract
CAKE
● 2 cups finely shredded carrots
● 2 cups packed pitted medjool dates (measured after pits removed)
● 2 1/2 cups raw walnuts
● 2 tsp vanilla extract
● ¼ tsp sea salt
● 1 1/4 tsp ground cinnamon
● 3/4 tsp ground ginger
● 1 pinch nutmeg
● 1/2 cup coconut flour (or sub almond flour)
● 1/4 cup raisins
Instructions

  1. If making the frosting (optional), soak the cashews in hot water for 30 minutes – 1 hour. Then rinse and drain. Add to a high-speed blender along with coconut cream, lemon juice, maple syrup, and vanilla and blend on high until very creamy and smooth scraping side as needed. Cover and refrigerate to chill.
  2. Using a box grater or the grater attachment on your food processor, grate the carrots and set aside.
  3. To a large (at least 7-cup) food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside. (Smaller food processors can be used – the ingredients just need to be blended in batches as to not overflow the bowl.
  4. To the food processor, add the walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved. Then add dates back in, along with shredded carrots, and pulse in 1-second measurements until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You’re looking for a pliable dough, not a purée.
  5. Transfer mixture to a large mixing bowl. Add coconut flour and raisins and stir to combine. By mixing gently as opposed to blending in a food processor, you can keep a lighter, less dense, more “cake-like” texture. Once well combined, set aside.
  6. Prepare a 7-9 inch springform pan (or large cake pan or an 8×8-baking dish with high edges) by adding parchment paper along the bottom and sides. Then add the cake mixture, and spread and press down evenly to pack. Use a flat-bottomed object, such as a drinking glass, to help press everything into an even layer. If the mixture sticks to the glass, wrap it in parchment paper. (NOTE: You could also scoop and roll these into balls to enjoy as cake bites!)
  7. At this point, you can enjoy the cake by carefully lifting or sliding the cake out of its pan. However, if adding the frosting, pour the frosting on and tap out any air bubbles. Then place on a baking sheet (to keep level) and freeze for 3-4 hours or until the frosting is semi-firm to the touch.
  8. To serve, make sure the cake isn’t fully frozen so it’s soft enough to cut (letting it thaw on the counter for 30 minutes should help). Then use a hot knife to carefully cut out slices and enjoy. Garnish with more nuts, raisins, or other desired toppings (all optional).
  9. Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month. It’s best enjoy slightly chilled (not frozen). You can let it sit out at room temperature up to 2 hours, but the frosting can begin to get soft.

Meyer Lemon Risotto

From https://www.101cookbooks.com/archives/001560.html

3 tablespoons extra-virgin olive oil
1 yellow onion, chopped

2 shallots, chopped
3 cloves garlic, chopped
1 teaspoon fine-grain sea salt
2 cups lightly pearled barley or pearled farro
1 cup good quality dry white wine
6 cups light vegetable stock (or water)
Grated zest of 4 Meyer lemons (more to taste if you like)
1/2 cup Parmesan cheese
1/2 cup crème fraiche (or sour cream)
3 big handfuls of greens, chopped
Handful of toasted pine nuts, for garnish

  1. Heat the olive oil in a large, heavy saucepan over medium heat, then add the onions, shallots, garlic, and salt and saute, stirring constantly, for about 4 minutes, or until the onion begins to soften.
  2. Add the barley to the pot and stir until coated with a nice sheen, then add the white wine and simmer for 3 or 4 minutes, until the barley has absorbed the liquid a bit. Adjust the heat to maintain a gentle, active simmer.
  3. In increments, add about 6 cups of water or stock, 1 cup at a time, letting the barley absorb most of the liquid between additions; this should take around 40 minutes altogether. Stir regularly so the grains on the bottom of the pan don’t scorch. You will know when the barley is cooked because it won’t offer up much resistance when chewing (it will, however, be chewier than Arborio rice).
  4. When the barley is tender remove the pot from heat. Stir in the lemon zest, Parmesan, and crème fraiche. Taste and adjust – add more salt if needed, more lemon zest. Then stir in the greens. Garnish with toasted pine nuts and a dusting of extra Parmesan before serving.
  5. Easily serves 4 to 6.

Tacos of Napa Cabbage, Corn, and Tempeh Chorizo

Yes, you read that right.  I prefer napa cabbage to the European style, and I think it makes a great filling for Mexican food.  I also use this as an enchilada filling.  Try it!  Makes lots of tacos.

Tempeh Chorizo:

Crumble 6 oz tempeh into a bowl.  Stir together with:

            2 Tbsp vegetable oil

            2 cloves garlic

            1 Tbsp ground ancho chile (or add a bit of cayenne and double the paprika)

            1 tsp paprika

            ½ tsp dried oregano, preferably Mexican

            pinch each cinnamon, cloves and ground coriander

            salt and pepper

2 Tbsp cider vinegar

Let sit at least 20 minutes.

Add to this mixture:

            3 c chopped napa cabbage

            Kernels from 3 ears corn

            ½ bunch cilantro

Heat 2 Tbsp vegetable oil in a skillet.  Add the mixture and stir and fry about 12 minutes, until the napa cabbage is tender and the tempeh browned.  Add more oil if necessary.  Serve with warm corn tortillas, a twist of lime, and your favorite salsa (salsa verde is especially good.)  You can also add cheese, sweet peppers, and more fresh cilantro.

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