Recipes

Last week, our CSA box contained purple hull peas. Our lovely partner and CSA member Chelsea Stockdale created this delicious recipe and we excited to share it with you!

Here’s what you’ll need:
1 TBS Dried or Fresh Parsley
1 cup purple hull peas
1 lemon
Water
Salt & Pepper to taste

*Serve with a side of pita chips, crackers or veggies!* *High powered blender or food processor and griddle

Total Time: 50 minutes
Total Prep Time: 5 minutes
Total Cook Time: 40-45 minutes (slow cooking the peas)

Step 1) Boil a few cups of water in a saucepan. You’ll need enough water to cover your peas. Add in salt and pepper here. Add your peas to the boiling water and lower the heat to simmer. You’ll want to simmer them for about 45 minutes or until tender.

Step 2) Drain your peas and add them to the blender.

Step 3) Charbroil your lemons by cutting them in half and sitting them on a griddle for about 5 minutes. You don’t have to do this step, totally optional! The flavor is just a tiny bit smokey which is delicious here, but not 100% necessary. Make it your own!

Step 4) Combine your peas in the blender with your parsley and your squeezed lemon juice. Blend until smooth and creamy.
Step 5) Serve and Enjoy! This dip is delicious with pita chips, crackers or chips!

Now how easy was that? Super simple, right?

Click here to check out the recipe on Chelsea’s blog 

 

This weeks CSA box contained so many delicious items. Use your peppers, onions and squash (& Grass Roots Farners’ Cooperative chicken!!) to create this tasty dish. Let us know how it turns out too!

Ingredients

1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup low-sodium soy sauce
1/4 cup canned pineapple juice
4 Tbsp olive oil , divided, plus more for brushing grill
1 1/2 Tbsp rice vinegar
4 garlic cloves , minced (4 tsp)
1 Tbsp minced ginger
1/2 tsp sesame oil
Salt and freshly ground black pepper
1 3/4 lb boneless , skinless chicken breast, chopped into 1 1/4-inch cubes
3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
1 1/2 large green peppers , diced into 1 1/4-inch pieces
1 large red onion , diced into 1 1/4-inch pieces

Instructions

In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour (meanwhile soak 10 wooden skewer sticks in water for 1 hour).

Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.

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Storage:

Short-Term Storage: Carrots can be stored in the refrigerator for up to a month if stored properly. Cut off carrot greens, place carrots in a containers with lid and cover completely in water. Keep container in the refrigerator, changing the water ever 4-5 days. Do not store carrots next to ethylene gas producing fruits, such as apples and pears. The ethylene gas they release speeds up the ripening process of other fruits and vegetables.

If you purchase carrot roots with attached green tops, the tops should be cut off before storing in the refrigerator since they will cause the carrots to wilt prematurely as they pull moisture from the roots. While the tops can be stored in the refrigerator, kept moist by being wrapped in a damp paper, they should really be used soon after purchase since they are fragile and will quickly begin to wilt.

Long-Term Storage: Carrots can also be stored unwashed and covered by sand. If stored in this manner in a dark, cool, well ventilated area, the carrots will last up to 5 or 6 months. They can also be left in the ground, covered with mulch, and used as needed until the ground begins to freeze. Carrots can also be peeled, cut up, blanched, and then frozen to preserve them for approximately a year.

 

Recipes

Spring Veggie Roast

 

 

Week 4 of New South’s Summer CSA

Another summer favorite included in this weeks box are freshly harvested shiitake mushrooms! These gems came from Sweden Creek Farm up in Northwest Arkansas. Sweden Creek grows edible herbs, and flowers as well as organic mushrooms. You can read more about Carol Anne and Curly HEREImage may contain: text and food

We found a lovely recipe for our mushrooms this week. It’s simple, easy and low calorie!

Ingredients

  • 1 lb. fresh sliced shiitake mushrooms (ideally organic)
  • 3 Tbsp. low-sodium chicken or vegetable broth
  • 2 cloves garlic, chopped
  • 2 Tbsp. extra virgin olive oil
  • Salt and pepper to taste
  • Optional: 2 Tbsp. each of fresh rosemary, oregano, or feta cheese

Directions

  1. Chop garlic and let sit for 5 minutes to enhance its health-promoting properties.
  2. Remove stems from mushrooms and slice.
  3. Heat broth in a stainless steel skillet. When broth begins to steam, add mushrooms and cover for 3 minutes.
  4. Remove skillet cover and let mushrooms cook for 4 more minutes.
  5. Toss with olive oil and season with salt and pepper and whatever optional ingredients desired.

If you’d like to learn more about shiitake mushrooms, check out our shiitake mushroom storage tips & recipes for more info!

Blueberries

Washing:

Blueberries are a delicious summer fruit that can be eaten pain as a healthy snack, tossed into yogurt or a salad, or used in baking. Unfortunately, improper storage can result in blueberries that are anything but tasty. In some cases, it can result in berries that are mushy and moldy.

Sort the moldy blueberries from the fresh ones. Look for berries that have white, fuzzy mold and toss them out. The mold can be found around the stem area. You will also want to discard any berries that are too soft or wilted looking; they are too ripe and will rot quickly. Sorting the bad berries from the good ones will prevent mold from spreading.

Pull off any stems. Most of the stems should have fallen off on their own, but it would be a good idea to go through the berries again and pick off any remaining stems. They won’t harm you if you eat them, but they will taste bitter.

Consider raising the blueberries with one part vinegar and three parts water. In general, you should not wash berries until you are ready to eat them. Washing them too soon can lead to mold. Washing them with vinegar water, however, can kill mold spores and prevent from mold growing in the first place. Put the berries into a colander or strainer, and dunk them into a bowl filled with the vinegar water. Shake colander or strainer, then pull it out. Rinse the berries using cool water; this will get rid of any vinegar flavor.

Storing:

Find a basket-like container and wash it well. You can use a ceramic bowl with slits in it, or you can use the original plastic basket that the blueberries came in. The container will need to have small holes in it to provide adequate ventilation.

  • Avoid using anything made from metal. Blueberries can react with metal, leading to discoloration and stains on both the berries and the metal container

Fold a paper towel into quarters and place it in the bottom of the basket. If you are using a larger container, such as a bowl, then use several sheets of paper towel; you do not need to fold them.

Store the blueberries in the refrigerator. Avoid keeping them in the coldest part of the fridge, or they will get damaged from the cold. The best place to store the berries is on the middle or bottom shelf. Try not to keep them in the crisper. Most crispers are too humid and do not provide enough circulation. This could lead to mold. When kept in the fridge, blueberries can last five to ten days.

  • The coldest part of the fridge is the top

Storing Blueberries in the Freezer

  1. Spread the blueberries in a single layer across a shallow tray.
  2. Place the tray into the freezer and wait until the blueberries are frozen.
  3. Transfer the blueberries to freezer-safe Ziploc bag.

Click here for healthy blueberry recipes

Blackberries:

It might seem counterintuitive to wash your berries before you’re ready to eat them. One of the cardinal rules of keeping berries mold-free is to leave them unwashed until the moment before consumption.

But by washing your berries in a solution of vinegar and water, you can extenImage may contain: foodd their shelf-life by days (sometimes even weeks!). In a large bowl, make a diluted vinegar bath—1 cup vinegar, 3 cups water—and give your berries a dunk. The vinegar will eliminate any pesky mold and bacteria.

Next, drain your berries in a colander and rinse them under cool running water. This guarantees that you won’t be able to taste any lingering traces of vinegar later on.

Now that you’ve washed your berries, it’s time to dry them as thoroughly as possible. Do not be fooled: Moisture is still the enemy. The same salad spinner you use to dry off greens can be used to wick the water from your berries. Line it with about 3 layers of paper towels in order to create a pillow for your berries, then spin your berries for about 15 seconds, or until they are completely dry.

But what if you return from the store with pints of berries only to realize there’s no vinegar in the pantry? A quick bath in hot water will also work to destroy bacteria and mold spores.

Dunk your berries in water between 120 and 140°F for approximately 30 seconds. Dry and store them in the same way you would after a vinegar wash.

 

Recipes

Blackberry Crisp

Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

Unicorn Smoothie

Radishes

Fresh cut radishes can be kept in plastic bags in the refrigerator, but to prevent them from drying out, either wrap them in moist paper towels or store in cold water. Loosely cover the water to ensure no debris gets into the water, but don’t use an airtight container.

Radishes do not freeze well, cut or uncut.

 

Recipes:

Ingredients

Directions: In a large bowl, toss together the spinach, tomatoes, cucumber, radishes, feta and red pepper. Top with dressing of choice and enjoy!

 

Ingredients

  • 2 plum tomatoes (7 ounces; 200g), cored and diced
  • Kosher salt
  • Olive oil or vegetable oil, for frying
  • 3/4 pound Italian eggplant (about 1 medium eggplant; 350g), sliced into 1/2-inch-thick rounds
  • 1/2 large seedless cucumber (7 ounces; 200g), diced
  • 2 tablespoons (30ml) fresh juice from 1 lemon
  • 1 tablespoon minced flat-leaf parsley
  • 1/4 cored head cabbage (7 ounces; 200g), thinly shredded
  • 2 tablespoons (30ml) white wine vinegar
  • 4 fresh rounds pita bread, warmed and split just enough to form a pocket
  • 3/4 cup homemade or store-bought hummus (6 ounces; 170g)
  • 1/2 cup (120ml) homemade or store-bought tahini sauce (note that tahini and tahini sauce are different products)
  • hard-boiled eggs, peeled and sliced
  • Israeli pickles, for serving (see note above)
  • Amba sauce, for serving (see note above)

Directions

  1. Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes.
  2. Meanwhile, heat 1/4 inch oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, fry eggplant slices, rotating for even browning and turning once halfway through, until golden on both sides and tender throughout, about 5 minutes; lower heat if oil begins to smoke. Transfer eggplant to a paper towel–lined baking sheet and sprinkle with salt.
  3. Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber, lemon juice, and parsley to tomatoes. Season Israeli salad with salt to taste and mix well.
  4. In a medium bowl, toss cabbage with vinegar and season with salt.
  5. In each pita pocket, smear 3 tablespoons (45ml) of hummus in an even layer. Layer 2 to 3 slices fried eggplant on top of each. Drizzle each with 1 tablespoon (15ml) tahini sauce, then top with sliced eggs, Israeli pickles, and remaining tahini sauce. Spoon some of the Israeli salad into each pita, drizzle with amba, and serve.

Storage

Place ears of corn in your refrigerator as soon as possible. Leave the husk on, if possible, and let the corn sit in the fridge uncovered. Keep the temperature at or below 40 degrees to reduce the amount of natural sugars in the corn from turning to starch at higher temperatures

Recipes

 

Grilled Corn

Fresh Corn Salad

Preservation:

Freezing Procedure

Don’t freeze more than 2 pounds of food per cubic foot of freezer capacity per day. To package whole-kernel or creamstyle corn:

  • Fill pint or quart plastic freezer containers, tapered freezer jars, or zip-type freezer bags. Squeeze air from plastic bags, seal, and label.

If using rigid freezer containers, allow ½ inch of headspace for whole-kernel corn and 1 inch of headspace for quarts of cream-style corn.

To package corn-on-the cob, fill into quart or half-gallon freezer bags. Squeeze out air, seal, label, and freeze.

Canning Procedure

  1. Corn must be processed in a pressure canner.
  2. Wash jars. Prepare lids according to manufacturer’s instructions.
  3. Whole-kernel corn may be canned in pints or quarts. Cream-style corn must be packed in half-pint or pint jars only.
  4. If desired, add 1 teaspoon of salt per quart, ½ teaspoon per pint, or ¼ teaspoon per halfpint jar.

For raw-packed

  1. Whole-kernel-style corn, fill jars with cut product, leaving 1 inch of headspace.
  2. Add boiling water over the corn in each jar, leaving 1 inch of headspace. Remove air bubbles.
  3. Wipe sealing surface of jars with a clean, damp paper towel, add lids, tighten screw bands, and process.

For hot packs

  1. Add 1 cup of hot water for each quart of whole-kernel corn or 1 cup of hot water for each pint of cream-style corn, and heat to a boil.
  2. Fill jars with hot corn and cooking liquid, leaving 1 inch of headspace. Remove air bubbles. Wipe the sealing surface of the jars with a clean, damp paper towel, add lids, tighten screw bands, and process.

To Process in a Pressure Canner

Corn must be processed in a pressure canner.

  1. Wash jars. Prepare lids according to manufacturer’s instructions.
  2. Whole-kernel corn may be canned in pints or quarts. Cream-style corn must be packed in half-pint or pint jars only.
  3. If desired, add 1 teaspoon of salt per quart, ½ teaspoon per pint, or ¼ teaspoon per halfpint jar.

Today’s recipe is from our Brand Ambassador Libby Collar – visit her instagram @nourishedfreedom to see more!

This week’s @newsouthcoop CSA brought #alltheveggies and I just had to roast ’em up for a spring veggie roast! The potatoes and carrots take a bit longer, so they cook for 10 min before adding the other veggies. Root veggies can be pretty dense, but the lemon juice lightens the flavor along with the broccoli and zucchini.

6 carrots, quartered lengthwise
4-6 red potatoes, chopped in 3/4″ pieces
1 head of broccoli, chopped
1 zucchini, chopped
1 small red onion, quartered
2 T avocado oil or ghee, melted
1 T lemon juice
1/2 t sea salt
Garlic powder and paprika to taste.

.
Preheat oven to 400*. Toss the carrots and potatoes in oil and place on a rimmed baking sheet for 10 min. Remove from oven and toss all veggies together with the remaining 1 T of oil, lemon juice & sea salt. Place on baking sheet and sprinkle with garlic powder & paprika. Bake for 30 minutes. Enjoy as a side to any dinner, add to salads, or for a hearty breakfast w/some protein.