CSA Week 6
Hello again Neskowin family! We had a cool, cloudy Monday and it looks like we may have some lower temperatures this week, but who knows? One thing we can know for sure is the delicious produce you’ll be receiving in your shares this week!
This week we have…
—-Full shares—-
Zucchini
Kale
Tomato
Cilantro
—-Half shares—-
Sun gold tomatoes
—Both—
Cucumbers
Carrots
Broccoli
Salad
Basil
Both shares have been blessed with a bunch of carrots! A quick and easy snack with hummus or other dips, they are good chopped up and added to stir-fires, soups, or steamed with other veggies as an addition to a warm dinner entrée. They are also great shredded over a salad as a toppling, mixed into a slaw, pickled with various spices, or fermented as Kimchi.
Salads are still in for summer. There are many different type of dressings you can make to add variety to your everyday salad. Cilantro-based, pestos, peanut butter dressings, ginger dressings, and vinaigrettes. Sometimes if I’m in a rush I’ll just mix some hummus and lemon juice in a little container and drizzle that on a salad mix. Sometimes I will put salad at the bottom of the plate and add warm cooked foods on top. Some people don’t think about using salad this way, and it’s not everybody’s cup of tea, but when considering new ideas sometimes we may take a new direction and find ourselves in marvelous undiscovered territory.
Hope you’re not sick of basil yet, because it’s one of my favorite summer herbs. In past weeks we talked about a refreshing basil and cucumber lemonade, as well as pesto which is great on salads and pastas. This past weekend I took a bunch of basil and made a pesto with garlic and pine nuts. I spread that on my zucchini noodle pasta, adding some of the Sungold tomatoes for color and antioxidants!
Red onions set the mood for dishes and can be the flavor that makes the meals. Used in salads, and as a topping for burgers and tacos, Balela (Middle-Eastern chickpea salad), and cooked into stir-fries. Don’t be afraid to do something new. I wouldn’t have thought about mixing something sweet with red onions, like raisins, if I didn’t taste it myself (recipe below).
I want to remind those getting zucchini that zucchini is great raw or cooked. Zucchini noddles made from a veggie-noodler is great for a cold, raw noodle salad! Zucchini is great for Ratatouille (cooked French dish), or in lasagna. They’re great lightly cooked on a pan, just enough for a soft crunch, and spread on spaghetti.
Monday had cooler temperatures, which inspired me to share a simple ginger-carrot soup recipe. I also added a cold-salad recipe for the broccoli and red onions. I hope you enjoy these recipes and have a great rest of your week! May this food prove beneficial to your health for many years to come!
From Fide and the team at Corvus Landing,
Health is wealth!
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Ginger-Carrot Soup
You will need a blender and …
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onions
3 garlic cloves, smashed
2 heaping cups chopped carrots
1½ teaspoons grated fresh ginger
1 tablespoon apple cider vinegar
3 to 4 cups vegetable broth
Sea salt and fresh black pepper
1 teaspoon maple syrup, or to taste (optional)
Instructions:
Step 1: Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook about 8 minutes more, stirring occasionally.
Step 2: Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
Step 3: Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
Enjoy!
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Broccoli Salad
You will need …
1 pound broccoli roughly chopped
1 large red onion finely chopped
1/4 cup of dried cranberries (or raisins)
1/3 cup of dairy (or non-dairy) yogurt
2 TBSP apple cider vinegar (or lemon or lime juice)
1 TBSP Dijon mustard (optional)
2 tsp maple syrup
1/4 tsp salt
1/4 tsp paprika (optional)
Optional Toppings
1/2 cup Sunflower seeds or pepitas
1/4 cup cashews, almonds, or walnuts
Instructions:
Step 1: Chop the broccoli florets into ½-inch pieces and any finely dice the remaining stems, peeling any woody or course parts from the stem as needed. Add the chopped broccoli, onion, cranberries, and vegan cheese (if using) to a serving bowl. Set aside.
Step 2: To make the dressing, whisk together the non-dairy yogurt, olive oil, lemon juice, mustard (if using), maple syrup, and sea salt in a small bowl. Pour the dressing over the salad, sprinkle with paprika powder as desired and stir until all of the broccoli is lightly coated in dressing. (I highly recommend letting the salad marinate for at least 20 minutes, or overnight in the refrigerator).
Step 3: Toast the seeds & nuts (optional): Toast the seeds and nuts in a skillet over medium heat, stirring frequently, until the seeds are turning golden, about 3 minutes (be careful as they burn quickly!). Then transfer the toasted seeds into a large serving bowl and set aside. (Alternatively, bake the seeds 10 minutes at 392°F/200°C or until golden brown).
Step 4: Divide the salad into bowls and sprinkle the toasted nuts and seeds on top.
Enjoy!
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