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Sweet Potatoes - Pi Farm
For a twist on baking sweet potatoes, try cooking them in this hasselback sweet potato recipe, or bake with harissa. Here, they are cut into thin, fan-like slices to create a crispy outside, creamy inside bake. Or, keep the thin slices, but move to a wok, fryer, or deep pan to fry some sweet potato chips for snacking. With a box grater or a bit more knife-work, these sweet potatoes can also be adapted into simple hash browns for a weekend breakfast.
To use some of the rest of the box contents, try this comforting Asian-inflected chicken soup, with rice, sweet potatoes, ginger, and a bit of cilantro (this could also be an idea for next week's chicken.)
Here are the past blurbs from 11/24, 11/5, 10/14, and 10/22.
Caraflex Cabbage - Pi Farm
Also known as "conehead" cabbage in some parts of the world, this pointy cabbage is mild, sweet, crunchy, and tender, making it perfect for cole slaws and stir fries. In general, anything normal, white cabbage can do, caraflex can do too, but cook it slightly more gently than you would the white cabbage. Try it roasted simply in quarters, braised, or sautéed.
Here's a collection of two more specifically caraflex recipes.
For more preparation tips, click here.
Chard - Pi Farm
NOTE: We are getting chard instead of yukina savoy this week.
This colorful vegetable is making a return after a week off. A relative of beets, these equally bright leaves are a delicious side dish when simply sautéed and generally pairs well with any flavor that goes with spinach, such as butter, lemon, cream, garlic, shallots and vinaigrette. Or, serve it up alongside pasta.
Here's a list of 20 chard recipes if you need more ideas.
Click here for the 10/14 blurb on chard. And if you're running out of ideas, remember: kale, chard, and collards can often be substituted for one another in recipes. Now you have triple the recipes to play with!
Repost from 10/29
Collards - Pi Farm
If you're tired of collard greens for dinner, why not have them for breakfast? This breakfast taco recipe pairs cheese, eggs, collards, and hot peppers for a warm and filling morning meal. And for those who are still craving Southern collard greens, if you have an InstaPot or other pressure cooker at home, here's a hands-off recipe to let them stew without supervision that also uses fresh hot peppers.
For dishes that incorporate other vegetables, try a hearty gratin, using collards, kale, and/or sweet potatoes. Or, this West African stew uses ginger, chiles, collards (or kale), sweet potatoes, and peanut butter for a rich dish perfect for cold days.
Check out this list or our past blurbs from 10/14, 10/22, 10/29, 11/5, 11/12, 11/19, and 11/24 for more recipes.
Kale - Pi Farm
We've done pasta with kale before, but what about pasta with kale sauce? According to the comments, you can also blend tofu into the kale to give the sauce an Alfredo-like texture. For other full-meal-in-one-dish ideas, try steaming any fish fillet on a bed of kale, or even this bruschetta recipe, which, with bread, smashed beans, and kale, has every food group in each delicious, loaded bite.
Here's a list of additional recipes for kale. You can also check the blurbs from 10/8, 10/22, 10/29, 11/5, and 11/24.
Herb Bundles - Pi Farm
This week, we'll have herb bundles containing a mix of cilantro, rosemary, and oregano, as well as a few hot peppers. Eat them with your goat cheese in spread, use it to flavor your roast vegetables, or to try a different flavor twist in just about any dish, really.
One of my personal favorite uses of rosemary is to chop it finely and add it, along with freshly ground black pepper, to honey. It gives it a herby sharpness that complements just about anything you spread it on—yogurt, cheese, crackers, nuts, granola.
Mustard Greens - Community Herd
We're having mustard greens for the second week in a row. To make them less bitter, blanche them, add salt or acid, or braise them. This simple preparation with olive oil and lemon uses two of those techniques and can be adapted to most greens (aka collards, kale). For a hearty soup, try this chickpea and orzo stew recipe that can be adapted to whatever vegetables you have handy (including without chickpeas or orzo). Or, try stir-frying them with rice and tofu for an easy meal.
Here's a site with many additional specific cooking tips and ideas for getting the most out of your mustard greens.
Chèvre Goat Cheese - Decimal Place Farm
For the last time in this CSA, we're having Decimal Farm's goat cheese that is minimalist in ingredients, and maximalist in deliciousness. This spreadable chèvre is wonderful on bread or crackers, especially when paired with a bit of leftover cranberry sauce. No cranberry sauce? Any jam will do, or just coat the surface using this simple recipe with dried cranberries and pecans for a fancy-looking appetizer. Fancy something more savory? Marinate in herbs and olive oil, top with herbs, or mix in herbs as a simple spread.
Check out our past blurbs for chèvre on 10/8 and 11/5.
Read more about Decimal Goat Farm and its cheese here.
Maple Walnut Granola - We Three Girls
Our extra this week comes courtesy of We Three Girls, a small family business of three generation of women dedicated to creating healthy and delicious snacking granolas. Eat it with milk in the morning, with yogurt, or straight out of the bag.
For more on We Three Girls, click here.
ALSO in this week's box:
ALSO in this week's box:
Honey Oat Batard from Root Baking
Eggs from Tiny Joy Farm @Berea and Riverview Farm
Mountain Fresh Creamery 2% Milk from Candler Park Market
See In Every Box for more detailed information.
Note: There may occasionally be last-minute changes to box contents depending on the goods that are available from the farm. While we try to keep this website up-to-date as possible, we cannot guarantee that what's in your box will exactly match what's on the website.
Food Feature:
Food Feature:
This week, we have a lovely chickpea harissa soup recipe from Tania that will use up any turmeric you still have hanging around.
CHICKPEA HARISSA SOUP WITH TURMERIC
via Tania Herbert
Ingredients:
3 tablespoons extra-virgin olive oil
1 large yellow onion, diced (about 1/2 cup)
1 large carrot (sliced into discs) and few fingers of turmeric, sliced into discs (about 1/4 cup of each)
Kosher salt
6 garlic cloves, peeled and thinly sliced
1 tablespoon ground cumin
1 or 2 tablespoons harissa, or to taste (I bought a jar in Publix but you can also make your own!)
2 (14-ounce) cans chickpeas
2 tablespoons lemon juice
Honey, to taste (optional)
Toppings (optional): More lemon juice, celery, celery leaves, herbs (cilantro, parsley, mint), capers, pitted olives, croutons or bread crumbs, soft-boiled egg
Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the onion, carrot, turmeric and a pinch of salt, and sauté, stirring occasionally, until tender, 8 to 10 minutes. Stir in the garlic and cumin and cook until fragrant, 1 minute. Stir in the harissa and cook until fragrant, 1 minute.
Add the chickpeas and their liquid. Fill a can with water, and add that to the pot as well. Season with salt, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the chickpeas are warmed and the flavors have come together, about 10 minutes. Turn off the heat and stir in the lemon juice. Now taste it: Add salt, water (if too thick), honey (if too spicy), and/or harissa (if not spicy enough) to your liking. Serve hot, with whichever toppings you like.
HOMEMADE HARISSA
via themediteranneandish.com
Ingredients:
7 Dried New Mexico Chiles or Guajillo Chiles or other chiles
6 oz jarred roasted red peppers drained rinsed, and dried (or 2 large peppers)
2 tbsp tomato paste
4 large garlic cloves peeled
1 tsp caraway seeds toasted and ground (use a mortar and pestle, grinder or food processor)
2 tsp ground coriander
2 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper
Kosher salt
Juice of 1 large lemon (2 tbsp fresh lemon juice)
2 tbsp extra virgin olive oil, more for later
Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
Make the harissa paste. Run the food processor, and while it’s running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.
If you ever have a recipe/preparation ideas you'd like to share from your CSA box, please email paideiacsa@gmail.com. We would love to see what you're cooking!
Profile: Root Baking
Profile: Root Baking
Each week, we will be featuring one of the people who makes this CSA happen: the vendors, the farmers, the organizers. This week, we are taking a closer look at Root Baking, which provides us with delicious, fresh loaves every Thursday.
Nicole Lewis-Wilkins and Chris Wilkins, founders of Root Baking, via AJC
WHAT THEY DO: Root Baking Co was founded in Charleston, SC in 2015 as a wholesale seller of bread by Chris Wilkins and Nicole Lewis-Wilkins. Neither of them expected to be bakers; Chris earned a Master's in Italian Film from Indiana University before realizing he didn't want to work in academia, and Nicole has a doctorate in pharmaceuticals. Chris's baking apprenticeships instilled an appreciation for sourcing regionally and the importance of growing and milling good grain. Now known for their use of heirloom, regional grains sourced from places like DaySpring Farms and Farm and Sparrow Mill, which they freshly mill in-house, Root Baking has only expanded since their Charleston days. You can now buy bread from their Ponce City Market space, as well as brunch from their café.
WHY: Our Mission: to honor the baking traditions of time and craft, nourish our neighbors with high quality baked goods, and embrace the diverse character of the Southern food landscape to enrich our community.
We believe in partnering with farmers and local/regional artisans to support our community in Atlanta, Georgia and the Southeast.
via Root Baking website
For more information, check out:
I Hate Brunch, But I Love Root Baking Co.: Bon Appetit
‘Weirdo’ bakery puts down roots at Ponce City Market: AJC
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