Tag: delicious

Asian, Gluten Free, Lactose Free, Organic, Pickling, Preserving the Local Seasonal Harvest, Radishes, Recipes, Sides

Takuan-style Pickled Daikon Radish with Turmeric

If you have ever had a sushi roll you may have noticed a bright, almost neon yellow colored component in the roll.  It is “takuan”, the Japanese term for lacto-fermented daikon radish, which we grow, that has been pickled with a number of different ingredients, in particular, persimmon peels, which is what gives takuan it’s most noticeable characteristic, color. The photo below is of commercially … Continue reading Takuan-style Pickled Daikon Radish with Turmeric

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Condiments, Gluten Free, Indian, Lactose Free, Onions, Organic, Sauces, Tomatoes, Vegan, Vegetarian

Roasted Cherry Tomato, Spring Onion, and Pine Nut Chutney

Who doesn’t love a great chutney? Chutney (“chatni” in Sindi) is originally from India, and is the name given to a wide variety of sauces that were originally made in Indian homes but now made commercially worldwide.  Go to most any supermarket, grocery store, or farmer’s market and you will find them but pasteurized and filled with tons of sugar and vinegar (for preservation). In … Continue reading Roasted Cherry Tomato, Spring Onion, and Pine Nut Chutney

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Cucumbers, Mediterranean, Onions, Organic, Peppers, Recipes, Soups

Classic Chilled Gazpacho

This recipe is a great way to enjoy a blend of fresh veggies in a cool and refreshing chilled soup. Preparation Time:  30 minutes (of washing and chopping) Make/Chill (No Cooking Involved) Time:  10 minutes (3-4 hour minimum in the fridge to chill but best overnight) Yields:  2 qts Ingredients: 2 cups diced tomatoes We include both the peel and the seeds as they are … Continue reading Classic Chilled Gazpacho

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Gluten Free, Green Beans, Lactose Free, Onions, Oregano, Organic, Peppers, Recipes, Sides, Southern U.S., Tatsoi, Vegan, Vegetarian

Green Beans with Stewed Diced Tomatoes, Tatsoi, and Scotch Bonnet Pepper

Green beans with stewed tomatoes is a staple on most Southern tables. In this recipe, we change it up a bit and add one of our Scotch bonnet peppers (whole) to the pot for a few minutes to give it more flavor and just a tad bit of heat. (Don’t worry, we remove it just before we add the tatsoi to finish the dish.)  Scotch bonnets … Continue reading Green Beans with Stewed Diced Tomatoes, Tatsoi, and Scotch Bonnet Pepper

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Appetizers, Gluten Free, Lactose Free, Onions, Organic, Radishes, Recipes, Sides

Rob’s Baked Radishes with Roasted Scallion Vegan Aioli

Raw, fresh radishes regularly brighten up salads and crudité platters but here is a different kind of radish recipe from Rob, one of our CSA members. Rob does like radishes raw, but he loves them most when they are baked! We serve it here with a roasted scallion and garlic vegan aioli.  They are both so quick and easy to make, and delicious! Thank you, Rob, for this … Continue reading Rob’s Baked Radishes with Roasted Scallion Vegan Aioli

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Asian, Broccoli, Cauliflower, Entrees, Gluten Free, Lactose Free, Onions, Organic, Recipes, Romanesco

Broccoli Teriyaki Stir-Fry with Cashews, Chicken and Linguini

Broccoli is in season! This stir-fry recipe lets broccoli shine in its simplicity, with a freshness and flavor that satisfies. If you cannot get your hands on super fresh broccoli, then you can substitute the broccoli with its close relatives, like romanesco, cauliflower, or brussels sprouts. Preparation Time:  30 minutes (preparing veggies and various ingredients); 4 hours minimum to marinade the chicken in the teriyaki sauce. Cooking Time: … Continue reading Broccoli Teriyaki Stir-Fry with Cashews, Chicken and Linguini

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Beets, Cabbage, Canning & Pickling, Carrots, Gluten Free, Lactose Free, Organic, Recipes, Salads, Sides, Vegan, Vegetarian

Lacto-fermented Cabbage, Red Beet, and Carrot Sauerkraut

Lacto-fermentation seems to be the rage these days and it’s about time since humans have been preserving vegetables this way for millenia. The term “lacto” refers to lactobacillus, a strain of bacteria common on the skin of most produce, especially those that grow close to the ground.  Without getting into a lot of scientific detail, the bacteria convert sugars to lactic acid which then acts as a … Continue reading Lacto-fermented Cabbage, Red Beet, and Carrot Sauerkraut

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