Category: Uncategorized

Ingredients:

• 1 head of Little Gem lettuce, washed and chopped
• 1 large carrot, julienned
• 4-5 collard green leaves, stems removed and thinly sliced
• 1 cup fresh parsley leaves, chopped
• 1/2 cup cherry tomatoes, halved (optional, for added sweetness)
• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional, for extra flavor)

Instructions:

1. Prepare the Greens:
   • Wash and chop the Little Gem lettuce into bite-sized pieces.
   • Julienne the carrot into thin strips.
   • Remove the stems from the collard green leaves and thinly slice the leaves.
   • Chop the fresh parsley leaves.
2. Assemble the Salad:
   • In a large salad bowl, combine the Little Gem lettuce, julienned carrot, sliced collard greens, and chopped parsley.
   • If using, add the halved cherry tomatoes for extra sweetness.
3. Prepare the Dressing:
   • In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper. Adjust the seasoning to your taste.
4. Dress the Salad:
   • Pour the dressing over the salad and toss gently to ensure an even coating.
5. Serve:
   • Divide the salad among serving plates or bowls.
   • If desired, sprinkle crumbled feta cheese on top for an extra burst of flavor.
6. Enjoy:
   • Serve immediately and enjoy the crisp, flavorful goodness of this Green Goddess Salad!

Feel free to customize the salad with additional ingredients like nuts or seeds for added crunch, or grilled chicken for a protein boost. This versatile recipe allows you to savor the wholesome goodness of fresh, seasonal ingredients.

Hey, fantastic folks! Guess what’s making its grand entrance at our tables? It’s kiwi season, and we’re all about bringing the freshness straight to you!

Why Kiwi Deserves the Spotlight:

We believe in connecting you with the best nature has to offer, and these kiwis are no exception. It’s not just a fruit; it’s a celebration of local flavors and seasonal delights.

Kiwi Culinary Adventures:

Now, let’s talk about making the most of this kiwi season in your kitchen:

1. Zesty Fruit Bliss: Elevate your fruit game by mixing kiwis with other seasonal favorites. Drizzle with local honey for that perfect touch.
2. Morning Kiwi Boost: Blend in the goodness of kiwis with berries, banana, and a splash of coconut water for a refreshing start to your day.
3. Grilled Goodness: Dice up kiwis for a show-stopping salsa with tomatoes, red onion, cilantro, and a squeeze of lime. Perfect to complement your favorite grilled dishes.
4. Parfait Pleasure: Transform your desserts with kiwis. Layer them with yogurt and granola for a visually stunning and delicious parfait.

Here’s to freshness, flavor, and fantastic kitchen adventures! 🥝✨

Fennel, Kale, and Apple Salad:

Ingredients:

• 1 large fennel bulb, thinly sliced
• 4 cups kale, stems removed and leaves thinly sliced
• 1 large apple, cored and thinly sliced (use a sweet variety like Fuji or Honeycrisp)
• 1/2 cup chopped toasted walnuts
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup dried cranberries or raisins (optional)

For the Dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the sliced fennel, kale, apple, toasted walnuts, feta cheese, and dried cranberries or raisins if using.
2. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper. Adjust the seasonings to taste.
3. Pour the dressing over the salad ingredients.
4. Toss the salad until the dressing evenly coats the ingredients. Massage the kale slightly with your hands to help tenderize it.
5. Allow the salad to sit for a few minutes to let the flavors meld.
6. Serve the salad as a refreshing and nutritious side dish. Optionally, you can garnish with additional toasted walnuts or crumbled feta cheese before serving.

This salad combines the crispness of fennel, the hearty texture of kale, and the sweetness of apples, creating a delightful mix of flavors and textures. The dressing adds a zesty and slightly sweet touch to tie everything together. Enjoy this salad as a light lunch or a side dish with your favorite main course!

Roasted Fennel:

Ingredients:

• 2 large fennel bulbs, trimmed and cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• Freshly grated Parmesan cheese (optional)
• Chopped fresh herbs (such as thyme or rosemary) for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the fennel wedges with olive oil, balsamic vinegar, honey, salt, and pepper until evenly coated.
3. Arrange the fennel wedges on a baking sheet in a single layer.
4. Roast in the preheated oven for about 25-30 minutes or until the edges are golden brown and the fennel is tender, turning them halfway through the cooking time.
5. Optional: Sprinkle freshly grated Parmesan cheese over the roasted fennel during the last 5 minutes of baking.
6. Remove from the oven, garnish with chopped fresh herbs, and serve.

These recipes highlight the distinct flavor of fennel, whether it’s crisp and refreshing in a salad or caramelized and savory when roasted. Adjust the seasonings according to your taste preferences, and feel free to customize the recipes with additional ingredients if you like!

Growing Tomatillos:

1. Planting:
   • Tomatillos are typically grown from seeds. Start seeds indoors 6-8 weeks before the last expected frost. Transplant the seedlings outdoors once the soil has warmed.
   • Choose a sunny location with well-drained soil.
2. Spacing:
   • Space the tomatillo plants about 3 feet apart. They can grow quite large, and proper spacing allows for good air circulation.
3. Watering:
   • Tomatillos prefer consistent moisture. Water regularly, especially during dry periods, but be cautious not to overwater, as they don’t like to sit in waterlogged soil.
4. Support:
   • Provide support for the tomatillo plants, as they can become top-heavy when laden with fruit. Cages or stakes work well.
5. Pruning:
   • While not strictly necessary, pruning can help manage the size of the plants and improve air circulation.
6. Harvesting:
   • Tomatillos are ready to harvest when the husk splits and the fruit fills it. The fruit should be firm and green. Harvest when the fruit is still green and before it turns yellow or brown.

Storing Tomatillos:

1. Fresh Storage:
   • Store fresh tomatillos in a paper bag in the refrigerator. They can be kept for up to two weeks. Keep them in their husks until ready to use.
2. Freezing:
   • If you have an abundance of tomatillos, consider freezing them. Remove the husks and wash the tomatillos. You can freeze them whole or sliced. Blanching before freezing can help preserve their quality.
3. Canning:
   • Tomatillos can be canned in the form of salsa verde or whole. Follow safe canning procedures to ensure the preservation of your tomatillo products.
4. Drying:
   • Tomatillos can be dried, but they are often better suited for salsa and sauces. If you want to try drying them, slice them thinly and use a dehydrator or oven at a low temperature.
5. Pickling:
   • Pickling tomatillos can be another way to preserve them. This involves submerging them in a vinegar-based brine.

Remember to always follow proper food safety guidelines when storing tomatillos or any other produce. Proper storage methods can help you enjoy your homegrown tomatillos for an extended period.

TOMATILLO CORN RELISH RECIPE

Tomatillo corn relish is a delicious and versatile condiment that can be used to add flavor and brightness to a variety of dishes. Here’s a simple recipe for you:

Ingredients

• 1 cup fresh or grilled corn kernels (about 2 ears of corn)
• 1 cup tomatillos, husked, rinsed, and diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeds and ribs removed, finely chopped
• 1 clove garlic, minced
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Ingredients:
   • Husk and rinse the tomatillos. Dice them into small pieces.
   • If you’re using fresh corn, remove the kernels from the cobs. If you prefer a smokier flavor, you can grill the corn first before removing the kernels.
   • Finely chop the red onion, jalapeño pepper (adjust the amount according to your spice preference), and cilantro.
   • Mince the garlic.
2. Combine Ingredients:
   • In a large bowl, combine the tomatillos, corn kernels, red onion, jalapeño, cilantro, and garlic.
3. Dress the Relish:
   • Drizzle the olive oil over the mixture.
   • Squeeze the juice of one lime into the bowl.
   • Season with salt and pepper to taste.
4. Mix Well:
   • Gently toss all the ingredients together until well combined.
5. Chill:
   • For the best flavor, let the tomatillo corn relish chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
6. Serve:
   • Serve the tomatillo corn relish as a side dish, on top of grilled chicken or fish, or as a topping for tacos, nachos, or salads.

Feel free to adjust the quantities and ingredients based on your preferences. This relish adds a burst of freshness and tanginess to your dishes, making it a great addition to your culinary repertoire. Enjoy!

Eggplant Parmesan is a delicious Italian dish made with layers of breaded and fried eggplant slices, marinara sauce, and melted cheese. Here’s a basic recipe for making Eggplant Parmesan:

Ingredients:

• 2 large eggplants
• 2 cups all-purpose flour
• 4 large eggs
• 2 cups Italian-style breadcrumbs
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce (homemade or store-bought)
• 2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• Olive oil for frying
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Peel the eggplants and slice them into 1/2-inch thick rounds. Place the eggplant slices in a colander and sprinkle them with salt. Let them sit for about 30 minutes to release excess moisture and bitterness. After 30 minutes, rinse the eggplant slices and pat them dry with paper towels.
3. In three separate shallow dishes, prepare a breading station. In the first dish, add the flour. In the second dish, beat the eggs. In the third dish, combine the breadcrumbs and grated Parmesan cheese.
4. Dredge each eggplant slice in the flour, ensuring both sides are coated, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Place the breaded eggplant slices on a baking sheet.
5. In a large skillet, heat about 1/4 inch of olive oil over medium-high heat. Fry the breaded eggplant slices in batches until they are golden brown, about 2-3 minutes per side. Remove the fried slices and place them on paper towels to drain excess oil.
6. In a baking dish, spread a thin layer of marinara sauce to cover the bottom. Place a layer of fried eggplant slices on top. Add a layer of mozzarella cheese, followed by more marinara sauce, and a sprinkle of chopped basil and parsley. Repeat this layering process until all the ingredients are used up, finishing with a layer of sauce, mozzarella, and herbs on top.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly, and the eggplant is tender.
8. Let it rest for a few minutes before serving. Garnish with more fresh basil and Parmesan cheese, if desired.

Enjoy your homemade Eggplant Parmesan! It’s a great dish to serve with a side of pasta or a green salad.

This week, your CSA box is bringing you the ever-versatile Napa cabbage, and we’ve got the inside scoop on this kitchen superstar. Plus, we’re sharing a simple and delicious braised Napa cabbage recipe. Let’s get started!

Meet Napa Cabbage

Napa cabbage, also known as Chinese cabbage, is a leafy green that’s all about crispness and mild sweetness. Here’s what you need to know:

1. Looks Matter: Napa cabbage boasts an elongated, pale green head with crinkled leaves, quite different from the round cabbage you might be familiar with.

2. Flavor Profile: Its taste is subtly sweet with a touch of peppery notes. It’s light and crunchy, making it a great addition to many dishes.

Cooking with Napa Cabbage

Napa cabbage is like a culinary chameleon, ready to shine in various recipes:

1. Crispy Salads: Chop it up and toss it into your salads for a delightful crunch.

2. Stir-Fry Star: Its mild flavor makes it a great fit for stir-fries, soaking up all those tasty sauces.

3. Kimchi Classic: Napa cabbage is the secret to Korean kimchi, the spicy and iconic side dish.

4. Soups and Stews: Let it soften in soups and stews, adding a subtle sweetness to the broth.

5. Wrap It Up: Use Napa cabbage leaves as a healthier alternative to wraps or tortillas.

6. Pickle Pleasure: You can pickle it for a tangy and mellow flavor, perfect for side dishes.

Braised Napa Cabbage Recipe

Now, let’s dive into a simple recipe to showcase the charm of Napa cabbage:

Ingredients:

• 1 Napa cabbage, chopped into bite-sized pieces
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1/2 cup chicken or vegetable broth
• Salt and pepper to taste
• Sesame seeds (for garnish)

Instructions:

1. Heat It Up: In a large pan, heat the vegetable oil over medium-high heat.
2. Sizzle Aromatics: Add the minced garlic and ginger and sauté for about a minute until they become fragrant.
3. Add Napa Cabbage: Toss in the chopped Napa cabbage and stir-fry for 2-3 minutes until it starts to wilt.
4. Flavor Boost: Drizzle the soy sauce over the cabbage. Stir to coat the cabbage evenly with that savory goodness.
5. Simmer and Season: Pour in the broth and season with a pinch of salt and pepper. Lower the heat, cover, and let it simmer for 5-7 minutes until the cabbage becomes tender but still has a little crunch.
6. Serve with Style: Transfer your braised Napa cabbage to a serving dish, and sprinkle sesame seeds on top for an extra crunch and nutty flavor.

This braised Napa cabbage is a simple and tasty side dish that highlights its mild and sweet character. Its tender yet slightly crisp texture combined with savory flavors is a win-win.

Enjoy your Napa cabbage from Local Harvest Delivery, and happy cooking!

Hey there, Local Harvest Delivery CSA members! This week, we’re thrilled to bring you something truly special in your box – Fingerlimes. These little citrus wonders might be new to you, but they’re sure to jazz up your meals. Let’s dive into what they are and how you can enjoy them.

What Are Finger limes?

Finger limes, also known as “citrus caviar,” are small, finger-shaped fruits from Australia. They look like tiny jewels, and when you cut them open, you’ll find something remarkable: little beads of citrus goodness that burst with flavor.

A Burst of Flavor

They are known for their tangy, zesty taste. They’re like a mix of lemon and lime with some extra oomph. Their tartness adds a refreshing kick to your dishes.

You can use Finger limes in many fun ways:

1. Garnish with Flair: Sprinkle them on salads, seafood, or anything you want to look fancy.
2. Sauce It Up: Squeeze them into sauces, dressings, or marinades for a burst of citrusy goodness.
3. Sweet Treats: Use them to jazz up desserts like tarts, cakes, or ice cream.
4. Seafood Buddy: They’re a great match for seafood dishes like ceviche or grilled fish.
5. Cocktail Twist: Pop them in your drinks for a unique citrusy kick.
6. Homemade Jams: Turn them into jellies or preserves for a special treat.

Getting the Best Out of Fingerlimes

When choosing fingerlimes, go for ones with vibrant colors and firm skin. You can keep them in the fridge for up to two weeks. Just stash them in a plastic bag with holes for freshness.

Get Creative in the Kitchen

Fingerlimes are a fun and fancy way to level up your cooking, and Local Harvest Delivery is excited to bring them to your table. Don’t be afraid to experiment and let your taste buds do a little happy dance. Enjoy your fingerlimes – they’re a real treat!

Finger Limes and Cucumber Salad

Ingredients:

• 2 cucumbers, thinly sliced
• 3-4 Finger Limes
• 1/4 cup red onion, finely sliced
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons fresh cilantro leaves, chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon rice vinegar
• Salt and pepper to taste

Instructions:

1. Prepare the Cucumbers:
   • Wash the cucumbers thoroughly and slice them thinly. You can use a mandoline slicer or a sharp knife.
2. Prepare the Finger Limes:
   • Cut the Finger Limes in half and gently squeeze out the citrus “caviar” or tiny juice vesicles. Be careful not to squeeze too hard; you want to keep the vesicles intact.
3. Combine Cucumbers and Red Onion:
   • In a large mixing bowl, combine the sliced cucumbers and finely sliced red onion. Toss them together.
4. Add Mint and Cilantro:
   • Add the chopped fresh mint and cilantro to the cucumber and red onion mixture. These herbs will provide a burst of freshness to the salad.
5. Make the Dressing:
   • In a separate small bowl, whisk together the extra-virgin olive oil, rice vinegar, and a pinch of salt and pepper. Adjust the seasonings to your taste.
6. Dress the Salad:
   • Pour the dressing over the cucumber mixture. Gently toss to ensure all the ingredients are evenly coated.
7. Add Finger Limes:
   • Gently fold in the Finger Lime “caviar.” These will add bursts of zesty citrus flavor to the salad.
8. Chill and Serve:
   • Place the salad in the refrigerator for about 15-30 minutes to let the flavors meld and the salad to chill. This step is optional but enhances the overall taste.
9. Serve and Enjoy:
   • When you’re ready to serve, garnish the salad with a few extra sprigs of mint and cilantro. Enjoy your refreshing Finger Limes and cucumber salad!

This salad is perfect for a light and refreshing side dish, especially on a warm day. The combination of crisp cucumbers, the bright burst of Finger Lime citrus, and the herbal notes of mint and cilantro will make it a favorite in no time.

INGREDIENTS

• ¼ cup balsamic vinegar
• ¼ cup olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon black pepper

INSTRUCTIONS 

• In a lidded jar, combine the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper, shake to combine.

Our families have been using this product anytime we want to use a quality oil and vinegar. The 25 barrel aged balsamic vinegar is a most for any Caprese lover

🌿 with Local olive oil and balsamic vinegar from Il Fustino SB! 🌿

When it comes to choosing what goes into our pantry, we’ve discovered that buying local olive oil and vinegars is a game-changer! 🍽️

✨ Why Go Local? Here Are the Benefits:

🌟 Freshness & Flavor: Local olive oil and vinegars are bursting with freshness and taste, taking your dishes to the next level.

🌟 Supporting Local farms & artisans: Your purchase supports local producers, creating jobs and boosting our community’s economy.

🌟 Transparency & Traceability: We love knowing where our food comes from and how it’s made, and local producers make that possible.

🌟 Eco-Friendly: Buying local means reducing the carbon footprint of your culinary adventures. 🌍

🌟 Preserving Diversity: Local producers help maintain regional agricultural diversity, keeping unique flavors alive.

🌟 Health Benefits: Local products are often made with quality and your well-being in mind.

🌟 Community Connections: Discover the stories and passion behind your favorite olive oil and vinegar!

🌟 Unique Tastes: Local products offer distinct regional flavors that reflect our local terroir.

🌟 Food Security: In uncertain times, local sources can be your food security.

🌟 Food Safety: With local producers, you have a direct line to address quality and safety concerns.

Experience the difference and support your community. Let’s celebrate local goodness together! 💚🍇🥖

here’s a restaurant-worthy recipe featuring corn that combines the sweetness of fresh corn with the richness of a creamy sauce. This dish is sure to impress your guests:

Creamy Corn Risotto with Pan-Seared Scallops

Ingredients:

For the Risotto:

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 2 cups fresh corn kernels (from about 3-4 ears of corn)
• 1/2 cup white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh chives for garnish

For the Scallops:

• 12 large sea scallops
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

Instructions:

For the Risotto:

1. In a large saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.
2. In a separate large skillet or wide saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic and sauté until they become translucent, about 2-3 minutes.
3. Add the Arborio rice to the skillet and stir to coat with the oil, cooking for another 2 minutes until the rice is slightly translucent around the edges.
4. Pour in the white wine and stir until it’s mostly absorbed by the rice.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait for the liquid to be mostly absorbed before adding more. Continue this process for about 18-20 minutes or until the rice is creamy and just al dente.
6. Stir in the fresh corn kernels and cook for an additional 2-3 minutes until the corn is heated through and the risotto has a creamy consistency.
7. Remove the skillet from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.

For the Scallops:

1. Pat the scallops dry with a paper towel and season them with salt and black pepper.
2. In a separate skillet, heat olive oil over medium-high heat until it’s almost smoking. Add the scallops and sear for 2-3 minutes on each side until they develop a golden crust and are opaque in the center. Be careful not to overcook them.

To Serve:

Divide the creamy corn risotto among four plates, placing three seared scallops on top of each serving. Garnish with freshly chopped chives and additional Parmesan cheese if desired. This dish is a wonderful combination of sweet corn and savory scallops, creating a restaurant-quality meal that will delight your guests.