Crooked Carrot‘s Winter Stir Fry Mix was such a big hit in our CSA shares this past January that we decided to go for a repeat! This recipe can be customized to include just about anything you like. Substitute different veggies for kale or mushrooms and different nuts instead of cashews. Add sesame seeds, and bulk it up with meat or tofu. Go crazy – you can’t go wrong! Mushroom, Kale, and Winter Vegetable Stir Fry By Holly Rodricks, adapted from an original Chef Emily Peterson recipe on The Gourmet and the Peasant Makes 4 servings. Ingredients: 1 bag Crooked Carrot Winter Stir Fry Mix 2 cups Mushrooms, sliced 4 cups Kale, stemmed and sliced into wide ribbons 2 tablespoons Olive Oil 1 small Onion, diced 3 cloves Garlic, minced 1 tbsp. minced Ginger 3 tbsp. Soy Sauce 3 tbsp. Sesame Oil 1/2 cup Cashews, chopped 1 tsp. Sesame Seeds Salt and Pepper to taste Sriracha to taste Steamed Jasmine rice (Optional) Instructions: In a large skillet or wok, heat Olive Oil over medium heat. Add Onions and sauté until translucent. Add Garlic and Ginger and sauté until aromatic. Add Mushrooms and sauté until they begin to soften and give up some of their water. Add Crooked Carrot Winter Stir Fry Mix and Kale ribbons. Cover pan and steam for 4-5 minutes until vegetables brighten in color. Remove lid. Add Cashews, turn heat up to high, and stir constantly until liquid in bottom of pan evaporates. Add Salt and Pepper to taste. Drizzle with Soy Sauce, Sesame Oil, Sriracha, and Sesame Seeds. Serve as is or over steamed Jasmine rice. *Image courtesy of: http://cdn.skim.gs/images/smxnu5pbrlxnxjpthncs/kale-stir-fry.
About Crooked Carrot: Crooked Carrot and Main Street Farms first crossed paths back in 2011 when Silas Conroy met Allan Gandelman at a Business Planning class through Groundswell Center for Food and Farming, but they really hit it off as fellow vendors in the C-Shed at the Syracuse Regional Market. Even before this, Silas had long been right in the middle of food production and preparation, with jobs in every part of the industry. He prepared food in kitchens; he delivered food in trucks, and he grew food on farms. Several years ago, while Silas was co-managing organic vegetable production at Stick and Stone Farm in Ithaca, New York, the farm owners came up with the idea of building a commercial kitchen to prepare their produce. Along with a few friends, Silas was able to bring this dream to life, and in 2011, Crooked Carrot was born. The plan was to run the kitchen for one year, with minimal investment and the goal of learning everything about that part of the industry. Six years later, Crooked Carrot is still going strong, with its own independent location in Ithaca. Now, with partners Jesse and Johanna Brown and a fantastic team, Crooked Carrot Community Supported Kitchen is a full-blown community supported kitchen that naturally processes, ferments, and preserves local, organic fruits and vegetables. One hundred percent of their raw material comes from within 50 miles of Ithaca. Crooked Carrot also serves as a local produce aggregation service for large buyers and provides trucking for food deliveries. Every weekday, 4,000 local elementary students receive fresh snacks from their kitchen. Where to Find Crooked Carrot: Crooked Carrot primarily sells their products in co-ops and grocery stores and through CSAs and farmers markets. You can find them at the CNY Regional Market the Ithaca Farmers market for much of the year. About Crooked Carrot’s Stir Fry Mix: In your CSA share this week, you will find a freshly prepared stir fry starter mix made of kohlrabi, carrots, daikon, and watermelon radish, fresh from our farm fields! Click here to learn how the folks and Crooked Carrot like to cook up their veggies!
This recipe makes great use of the wonderfully delicate Napa Cabbage, or Chinese Cabbage, which is loaded with zinc. Napa cooks quickly with little work, which makes this recipe a winner at the end of a long day, when you’re craving a good, hot meal without a ton of prep. Sesame Beef and Cabbage Stir Fry By Holly Rodricks (Adapted from a recipe found on an amazing site called Budget Bytes.) Makes 4 servings. Ingredients: For the Beef – 1/2 lb. Ground Beef (We highly recommend WW Longhorn Ranch. They are one of our go-tos for meat, and you can find them at the CNY Regional Market in Shed C every Saturday!) 2 cloves Garlic, minced 1 tsp. Ginger, freshly grated 1 tbsp. Peanut Oil (or oil of choice) For the Stir Fry Veggies – 1 Onion, sliced finely 2 Carrots, grated 1 Napa Cabbage, chopped finely 1 tbsp. Coconut Oil Salt and Pepper to taste For the Stir Fry Sauce – 2 tbsp. Soy Sauce 1 tbsp. Toasted Sesame Oil 1 tbsp. Rice Wine Vinegar 1 tbsp. Sriracha 1/2 tsp. Honey 1 tbsp. Corn Starch 1 tbsp. Sesame Seeds Instructions: Mix all Stir Fry Sauce ingredients and set aside. In a large saucepan or wok, over medium-high heat, sauté Ground beef in Oil until cooked. A few minutes before meat is cooked through, add Garlic and Ginger. Continue to sauté for 2-3 minutes until aromatic and evenly mixed. Remove meat from pan. Reduce heat to medium-low. Add Coconut Oil and Onions and sauté until onions are soft and translucent. Increase heat to medium-high. Add Carrots and continue to sauté for 5 minutes until they begin to soften. If mixture is drying up, add some Stir Fry Sauce to moisten. Add Napa Cabbage. Cook for approximately 3 minutes or until cabbage begins to wilt. Add remainder of Stir Fry Sauce. Return cooked Beef to pan. Toss all ingredients together and add Salt and Pepper to taste, as needed. Serve hot. Image courtesy of: http://www.budgetbytes.com/2016/08/beef-cabbage-stir-fry/.
These spring rolls just taste like summer. They’re cool, light, and crisp. I usually make the peanut sauce first, using a food processor, and the base of this sauce can double as a great salad dressing! Unfortunately, this is a perfect example of how I’m not much of a recipe follower. Use the suggested ingredients below in whatever quantities appeal to your taste buds. Let your stomach be your guide. Fresh Spring Rolls with Peanut Sauce By Bob Cat Ingredients: For the Sauce – Garlic Ginger Olive Oil Sesame Oil Herbs (Use whatever is available – Cilantro, Basil, Parsley, Thyme, Sage, Dill, Oregano, etc.) Apple Cider Vinegar Soy Sauce or Tamari Hot Sauce (I prefer Sriracha.) Lime Juice (Optional.) Spices (Salt, Pepper, Garlic Powder, Chili Powder and/or Cayenne, etc.)* 1-3 tbsp. Peanut Butter (Use to taste, depending on how peanut-buttery you like things.) Water (I usually add a splash to make it go further, but it depends on what kind of consistency you like.) *If you stop right here, this makes a really awesome salad dressing. For the Rolls- Veggies of choice, chopped finely (Whatever you have will do – Cabbage, Kale, Chard, Lettuce, Spinach, Onions, Peppers, Cucumbers, Tomatoes, Radishes, Carrots, Beets, Turnips, Scallions, Avocados, etc.) Rice Noodles/Bean Threads, cooked (Optional.) Rice Wrappers, softened in a pan with a little hot water (You can find these at most grocery stores or health food stores in the Asian section.) Instructions: Lay Rice Wrapper flat. Load up with Veggies and drizzle with sauce. To create roll, bring bottom triangle of Wrapper up and lay on top of Veggies. Wrapper should stick to Veggies. Then, fold the two sides in, so edges stick to bottom piece of already folded wrapper. Finally, fold top triangle down. *Image Courtesy of: http://blog.eatnuts.com/recipes/appetizers/item/thai-spring-rolls-with-almond-dipping-sauce.
Beets are often incorporated into sides and salads, but in this simple recipe from our farm chef, Briel, they get to occupy main course status. With only a little salt, pepper, vinegar, and oil, these succulent, sweet red globes take on all the flavor they need to really shine. Beet Sliders By Briel Driscoll Makes 4 servings. Ingredients: 1 bunch Beets, the larger the better 2 tbsp. Olive Oil 1 tsp. Apple Cider Vinegar Sea Salt Black Pepper Caramelized Onions (optional) Goat Cheese Instructions: Boil Beets for 20 minutes or until just tender. Cut Beets 3/4″ thick in the longest direction. Whisk Olive Oil and Apple Cider Vinegar in a large bowl. Toss Beets in Olive Oil mixture until evenly coated. Sprinkle generously with salt and pepper. Grill until soft. Serve on Slider Bun with Caramelized Onions, Crumbled Goat Cheese, and Sriracha Mayo (1 tsp. Sriracha to every 1/4 cup Mayo).
It’s mid-summer, and squash abounds! Here’s a house favorite from our very own farmer, Allan Gandelman, that always hits the spot. It takes the abundance of zucchini that the season’s harvests always yield and converts it into a snack or side worthy of any summer meal. Dress it up with a tangy, spicy sriracha mayo dip, and you’ll be begging for more! Zucchini Fries with Sriracha Mayo by Allan Gandelman, founder of Main Street Farms Makes 6 servings. Ingredients: 3 Zucchini, sliced into matchsticks the size of fries (Can substitute other kinds of summer squash.) 3/4 cup Flour 1 tsp. Salt 1/4 tsp. Pepper 5 tbsp. Refined Coconut Oil (or other oil of choice with high smoke point) 1/2 cup Mayonnaise 1/2 – 1 tsp. Sriracha (to taste) 1/4 tsp. Garlic Powder Instructions: Whisk Flour, Salt, and Pepper in large bowl until evenly mixed. Toss Zucchini in 2 tbsp. of Oil In batches, toss oiled Zucchini in flour mixture until evenly coated. Over high heat, add remaining 3 tbsp. Oil to skillet or large shallow pan and add floured Zucchini in batches. Fry each side until until browned and crisp, then flip, approximately 7-10 minutes total cooking time. Continue until all Zucchini is cooked. While Zucchini is cooking, whisk Mayo, Sriracha, and Garlic Powder together until evenly mixed. Serve Zucchini Fries hot with a side of Sriracha Mayo for a delicious appetizer.
Throwing food away has always bothered me, but there are some kitchen scraps that don’t seem to have any use, destined only for the compost bin. Guess what? Chard stems are no longer on that list! For those who don’t particularly enjoy the stringiness of chard stems, pickling is a great way to preserve something seemingly useless, transforming it from waste into a tangy, spicy, delicious side that can stand up next to any dill pickle (or can even be diced up and sautéed with your favorite vegetables to add a burst of flavor). And let’s face it – a jar of pickled rainbow chard stems is just plain beautiful. Don’t knock it ’til you’ve tried it… Sriracha Pickled Rainbow Chard Stems By Holly Rodricks Makes One 16 oz. jar of refrigerator pickles. Ingredients: Stems from 1 bunch of Rainbow Chard cleaned and chopped into long stalks about an inch shorter than the height of a 16 oz. mason jar, standing up. (Can substitute stems from other kinds of chard.) 1/2 small Onion, thinly sliced into rings 1 clove Garlic, peeled and slightly crushed 1/2 cup Distilled White Vinegar 1/2 cup Water 1 tbsp. Honey 1-2 tbsp. Sriracha, depending on heat preference 1/4 – 1/2 tsp. Salt, to taste Optional: 1/2 tsp Celery Seed (Can substitute Dill Seed.) Optional: 1-2 tsp. roughly chopped Cilantro leaves and stems Instructions: In a small saucepan, heat the Vinegar, Water, and Honey until it comes to a boil, stirring occasionally to make sure honey is completely dissolved. In the meantime, placed thinly sliced Onion Rings at bottom of jar, laying flat if possible. Add crushed Garlic, Celery Seed and Cilantro. Then, place Chard stems, standing upright in jar. Once Vinegar mixture is boiling and honey is dissolved, remove from heat. Mix in Sriracha, and immediately pour mixture over all ingredients in jar until liquid covers tops of stalks. (If you have a canning funnel, it will make this step a lot easier. Otherwise, pour carefully!) Place lid on jar immediately. Allow jar to cool to room temperature, 1-2 hours, then store in fridge for at least 1 week before consuming. (Pickles will be good for up to 1 month, and will become more flavorful during that time.)