CSA Week 11

CSA Week 10

Welcome back to another week of hand-harvested produce straight from the source and into your kitchen! This week we have….

—-Full shares—-
Cauliflower
Beans

—-Half shares—-
Slicer tomatoes

—-Both—-
Potatoes
Cucumbers
Kale
Broccoli
Cherry tomatoes
Salad mix

This past week has been exciting for me (Fidé) because I got to harvest cherry tomatoes in the greenhouse which is such a fun harvest. The greenhouses are filled with trees decorated with colorful sungold and cherry red tomatoes. Their bright colors really catch the eye among the tall groves of green. It took a lot of flats to collect them all, but no cherry tomato was left behind! Remember that cherry tomatoes are packed with antioxidants, which help eliminate free radicals from the body, free-radicals can cause sickness and disease. So enjoy the cherry tomatoes while they’re still available. If you’re bored of snacking on them raw you can make them into tomato soup or even make your own pasta sauce!

In the shares this week we also have Tuscan kale. It’s described as having a nutty flavor. Tuscan kale, also known as dinosaur kale, is traditionally included in minestrone soup. Add Tuscan kale to your pasta dishes, or dehydrate and make into kale chips! I like to sauté Tuscan kale with caramelized onions and add it as a side to my meal.

We are digging into more potatoes as the season moves forwards and have some curious purple tubers in the shares this week called Magic Molly! With a waxy purple flesh, low starch, but creamy texture when cooked, this potato is good roasted, baked, sautéd, or boiled. Cook into a soup or make into mashed potatoes and bring color to the dinner table with this purple potato. French fries, chips, breakfast bars, Shepard pie, sweet potato pie…I found so many recipes I never would have thought of experimenting with. I highly suggest looking up this potato and picking a unique recipe that really pops out to you.

Once again, thank you for supporting our small, local farm. It is a joy to serve the people and make the world a better place by honoring nature and the food that gives us life. May these foods benefit you for many years to come! Have a great week!

-Corvus Landing Team

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Italian Kale Salad with Chickpeas and Lemon

Try this recipe I found on FamilyStyleFood.com. I prefer this recipe with the kale warmed up or lightly steamed, but do what works best for you.

INGREDIENTS

Lemon Vinaigrette
Grated zest of 1 lemon
5 TBSP’s (112 ml) extra-virgin olive oil
2 TBSP’s (30 ml) fresh lemon juice
1 TBSP (15 ml) white wine vinegar
1 small garlic clove, grated or finely chopped
¼ cup freshly grated Parmesan or Pecorino Romano, plus a small wedge for serving
¼ tsp crushed red pepper flakes

Roasted Chickpea “Croutons”
1 15-ounce can chickpeas, drained
2 TBSP’s extra virgin olive oil
½ tsp smoked Spanish paprika
½ tsp kosher salt

For the salad
2 12-14 ounce bunches kale (8 cups), ribs removed

INSTRUCTIONS
Make the lemon vinaigrette
Put the lemon zest, juice, vinegar and garlic in a bowl and add ¾ teaspoon salt, stirring to dissolve the salt. Whisk in the remaining 3-4 tablespoons olive oil, the cheese and red pepper. Taste and season with a pinch more salt if you think it needs some.
Roast the chickpeas
Heat the oven to 400 (200C) degrees.
Toss the chickpeas on a small rimmed baking sheet or large ovenproof skillet with the olive oil, paprika and salt until they’re evenly coated with the spices. Roast 15-20 minutes — they should smell fragrant and look slightly shriveled. Set aside to cool for a few minutes.
Prepare the salad
Stack the kale leaves into a loose pile and slice crosswise into thin ribbons. Wash and spin dry, then blot with a clean towel if they’re dripping wet.
Put the kale in a serving bowl. Pour the dressing over and toss the leaves with your hands so that they’re evenly coated (your hands will taste yummy). Toss in the chickpeas to coat with the dressing.
Shave curls of cheese over the salad with a swivel vegetable peeler. Sprinkle the salad with more chili and grated lemon as a garnish.

Enjoy!

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Cashew Cheese Stuffed Purple Potato Balls

Check this recipe out on Greenevi.com

INGREDIENTS

1 kg/35 oz purple potatoes (2 lbs)
1 TBSP (vegan) butter
salt, pepper
2/3 cup cashews, preferably soaked
1 clove of garlic
1/2 cup of fresh chervil
3–4 TBSP of nutritional yeast
1 TBSP lemon juice
3–4 TBSP rejuvelac (optional)

INSTRUCTIONS

Cashew Cheese
Add cashews, garlic, chervil, nutritional yeast, lemon juice and rejuvelac to a blender and blend until completely smooth. Add a few tablespoons of water if needed, and season with salt and pepper.
Place a fine mesh strainer over a large bowl or pot, and lay down two layers of cheesecloth. Scoop cheese mixture over the cheesecloth, then wrap it in a tight bundle and tie with a rubber band. Cover it and let sit at room temperature for 24-48 hours, so the cheese can ferment. You can also skip this step, if you prefer, but your cheese won’t be that tangy and sharp.

Potatoes
Peel and dice potatoes, then place potato cubes in a steamer basket, cover, and cook for about 15-20 minutes, or until tender. Let cool a bit.
Mash potatoes with a potato masher, season with salt and pepper.

Assembly
Using a spoon, scoop a handful of mashed potatoes. Form a medium sized ball, make a hole in the middle, then add a small scoop of the cashew cheese. Seal and roll into a ball. Repeat with leftover potatoes.
Heat up a large skillet over medium-high heat, and add butter. Once butter has melted add potato balls and cook for 1-2 minutes on every side, until potato balls are heated throughout and get a bit of color. You might need to work in batches.
Serve potato balls warm immediately with leftover cashew cheese on the side.

Enjoy!

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