Although not sweet, kohlrabi is often compared to apples in terms of its crispness and juiciness, which makes it a wonderful highlight when sliced into matchsticks and added to any slaw or salad. Crispy Kohlrabi and Apple Slaw Based on a recipe by Cookie and Kate Makes 4 servings. Ingredients: 2 small Kohlrabi, cut into matchsticks (about 1 lb.) 1 large Honeycrisp Apple, cored and cut into matchsticks (about ½ pound) ⅓ cup grated Feta Cheese (Optional, not shown) ¼ cup fresh Mint leaves, thinly sliced 3 tbsp Sunflower Seeds 2 tbsp. Extra Virgin Olive Oil 2 tbsp. Lemon Juice Lemon Zest, to taste flaky Sea Salt (like Maldon) and freshly ground Black Pepper, to taste Instructions: In large serving bowl, combine Kohlrabi and Apple matchsticks. Add Cheese, if using, and Mint leaves and Sunflower Seeds. Shave Lemon Zest liberally over bowl, to taste. Drizzle in Olive Oil and Lemon Juice, then sprinkle lightly with Salt and Pepper. Use hands to gently toss salad. Finish with another light sprinkle of Salt and Pepper. Serve immediately or chill and serve within 2 days. *Photo courtesy of: http://cookieandkate.com/images/2015/10/crispy-apple-kohlrabi-salad.jpg.
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.
This week’s local partnership comes to your CSA shares in the form of a fresh stir fry mix, made with veggies grown on our farm and prepared by Crooked Carrot . As a special treat, Silas from Crooked Carrot has shared his own personal favorite way to stir fry. Enjoy! Chili Ginger Winter Stir Fry By Silas Conroy of Crooked Carrot Makes 4 servings. Ingredients: 1 bag of Crooked Carrot’s freshly prepared stir fry mix (made up of thinly sliced kohlrabi, carrots, and daikon and watermelon radishes) 1-2 tbsp. regular or hot Sesame Oil 1 tbsp. Minced Ginger* 1 tbsp. Minced Garlic* Chili Garlic Sauce to taste* Salt to taste Instructions: Heat up Sesame Oil in cast iron skillet. When skillet is nice and hot, dump the whole bag of stir fry mix right in. Add Minced Ginger, Minced Garlic, and Chili Garlic Sauce, and toss together quickly. Because the veggies are sliced so thinly, cook them only briefly, searing them just a little in the hot skillet but allowing them to keep their crunch. Add salt to taste, and enjoy piping hot! *Crooked Carrot makes and sells their own delicious jars of minced ginger, minced garlic, and chili garlic sauce.
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 week’s spotlight is on another one of our favorite producers, Flour City Pasta! About Flour City Pasta: We met Jon Stadt, the man behind Flour City Pasta, back in 2013, when we began selling our vegetables at the CNY Regional Market, but his story goes back much further than that. Ten years ago, Jon was in Seattle visiting relatives for Thanksgiving. Of course, he inevitably found himself at Pike Place Market (again and again, actually) and happened to meet a vendor selling artisinal pasta. Jon was so intrigued that when he returned home to Macedon, NY, he began reselling that same pasta in his area. Little by little, Jon started to think about how he could improve his model by offering a product that continued to be made inthe traditional way, but used local, organic ingredients. Two years in, he took a leap, buying his own pasta machine, and turning his garage into his classroom. With just the right mix of perspiration and inspiration, Jon taught himself to make the flavorful, hand-crafted pastas that we know and love today. You can buy Flour City Pasta at Green Planet Grocery in Fairmount and at Side Hill Farmers in Manlius. Even better, stop by the C Shed at the CNY Regional Market, and meet the man who makes the pasta! About Tomato Basil Pappardelle: In addition to the organic tomato paste and basil leaves used to make this pasta, it also includes some of our very own beets, for color and added sweetness! We have a fancy recipe all ready for you to try out if you’re feeling ambitious, but at the end of the day, Jon’s favorite way to eat this pappardelle is simply with a classic red sauce that heightens the wonderful tomato flavor of the pasta.
We wanted to take a moment to celebrate our local partners who helped us kick off our very first Winter CSA share, back in December – Dave and Carly Dougherty of Food and Ferments! About Food and Ferments: Let’s just say, when we met Carly and Dave, we became instant friends and collaborators, sharing community with people of like minds and having the pleasure of growing vegetables for them to turn into delicious fermented foods. Although Carly is originally from the CNY area, she met Dave in his hometown of Philadelphia. With roots in farming and food, it wasn’t long before they teamed up to launch Food and Ferments in 2012. In 2014, they returned to Central New York, making their home and building their kitchen on the farmland where Carly grew up, at Twin Oaks Dairy, an organic farm still run by her family. While living in the big city together gave them broader perspective, returning to Twin Oaks was truly coming home, to deep connections with the land and farmers, to shared meals and family. Dave and Carly’s experiences together have given them a shared vision of a hybrid life – days spent shredding cabbage and culturing fermented beverages in the country, paired with weekends traveling to cities and local towns, selling goods throughout the east coast from Philadelphia to Upstate New York. You can find Food and Ferments near our Main Street farmstand in the C Shed at the CNY Regional Market in Syracuse every Saturday. Be sure to stop by, say hello, and try out more of their wide selection of deliciously fermented foods! About Old World Sauerkraut: Food and Ferments’ Old World Sauerkraut is made from Main Street Farms’ green cabbage, caraway seeds and sea salt. Carly and Dave’s favorite ways to eat it are: atop eggs and cheese on breakfast sandwiches alongside eggs and bacon in the morning as a condiment for hot dogs or sausage in lieu of salad dressing We enjoy Dave and Carly’s food and their friendship, and it’s been a treat to get to share their story and their handiwork with you!
This 2016 Winter CSA season, on top of all those veggies in your share, we are including one “value-added” item from a local producer at every pickup. This week, we’d like to highlight our special guest, Ithaca Soy and the item the item they are contributing to our CSA, Tofu Kan. About Ithaca Soy: We can’t even remember when we became friends with Adam Potenza, the owner of Ithaca Soy, but his company’s tofu has fed our addiction for years! Adam grew up working on his dad Tony’s soybean farm, which also happens to be the first organic farm EVER in New York State! Now, all these years later, Potenza Organic Farms is the exclusive supplier of Ithaca Soy’s soy. Adam exemplifies what it means to run a local business, and he’s one of the only handmade tofu producers in the state. About Tofu Kan: Tofu Kan is an original Ithaca Soy creation – baked, marinated tofu that comes ready to eat, with little-to-no preparation involved. Simply slice it thinly and layer it onto deli sandwiches, cube it and sprinkle it on top of salads and soups, mix it into a stir fry, or warm it up and serve it as a main course. Adam’s Recommendations: Start with a good sourdough bread and add Tofu Kan, thinly sliced onion, lettuce, and stone ground mustard. Slice thinly and sauté or fry in a heavy pan. Then add to peanut lime noodles! Cube and lightly cover in chili powder, smoked paprika and olive oil (or any oil). Bake on a baking sheet with parchment paper at 300º for 25-30 minutes. This gives a good mock-meat taste and you can add it to anything from chili to fried rice.
This recipe started out as a way to use up some extra carrots, but it has turned into a trusty base, with the sesame and honey glaze providing a wonderfully warm and bright taste that compliments just about any winter vegetable that has a little natural sweetness. If you’re feeling adventurous, try adding/substituting butternut or acorn squash, beets, or turnips, but be sure to adjust the cooking time to accommodate the changes. Sesame and Honey-Glazed Winter Vegetables by Holly Rodricks Makes 4 side servings. Ingredients: 1 bunch Carrots, sliced thickly 1 small Winter Squash, chopped into large chunks (Good options are Butternut or Acorn Squash.) 2 cloves Garlic, minced 1 tbsp. Sesame Oil 1 tbsp Coconut Oil* 1 tbsp. Honey 1/2 tsp. Sesame Seeds Salt and Pepper to taste Instructions: Heat Oils in skillet over medium heat. Add Garlic and Sesame Seeds, and cook for approximately 1 minute. Add Carrots, Squash, Salt, Pepper, and Honey. Mix until vegetables are evenly coated. Cover and cook over medium-high heat for approximately 10-15 minutes, stirring occasionally. Vegetables should begin to sear slightly. When vegetables are soft, add additional Salt and Pepper to taste, as needed. Serve hot!
Two of my favorite comfort foods are baked potatoes and greens and beans. This recipe combines the best of both worlds into a single warm and hearty dish that’s easy to make! The secret is open-roasting the potatoes, yielding a perfectly cooked inside with a wonderfully crispy exterior. For a bigger mix of flavors, try substituting sweet potatoes or even different kinds of greens or beans! Stuffed Baked Potatoes with White Beans and Kale By Holly Rodricks Makes 4 servings. Ingredients: 4 medium-large Potatoes (or Sweet Potatoes) 2 tbsp. + 1 tsp. Olive Oil 1 bunch Kale, stemmed and sliced into ribbons 1 1/2 cups (or 1 can, drained) Great Northern Beans, cooked 1 small Onion, diced 2 cloves Garlic, sliced thinly 1/4 tsp. fresh Rosemary, minced (Optional) Juice of 1/4 Lemon or 1 tsp. White Vinegar Pinch of Red Pepper Flakes Salt and Pepper to taste Instructions: Place rack in center of oven and reheat to 400º. Scrub Potatoes and pierce multiple times with fork. Coat Potatoes with 1 tsp. Olive Oil. Sprinkle generously with Salt and Pepper. Place Potatoes in oven, directly onto rack. Place cookie sheet on rack below Potatoes to catch any drips. Rotate Potatoes every 20 minutes. It should take approximately 1 hours to cook fully. When Potatoes have 15-20 minutes left, place remaining Olive Oil in a large frying pan or skillet over medium heat. Add onions and sauté until soft and translucent. Add Garlic, Rosemary, and Red Pepper Flakes. Stir and sauté for an additional 1-2 minutes, until aromatic. Add Beans and cook for 5 minutes, stirring occasionally. Add Kale and stir occasionally for approximately another 5 minutes until bright green and wilted. Add Salt and Pepper to taste. Remove from heat and stir in Lemon Juice or Vinegar Remove Potatoes from oven. Plate and slice down the middle. Split open, stuff with hot Beans and Greens, and enjoy! *Image courtesy of: http://www.recipeshubs.com/thumbs/2270793-spicy-beans-and-greens-sweet-potato.jpg.
There’s nothing like a good recipe for Fried Green Tomatoes from a true Southerner, and this one is just the ticket. When he heard we’d have green tomatoes in, a friend of ours contributed his favorite preparation for us to share! Deep Fried Green Tomatoes By John Craddock, Farm Friend Makes 1 serving. Increase quantity to accommodate any sized group/number of tomatoes. Ingredients: For the Tomatoes – 1 Green Tomato, sliced into 1/4 – 1/3″ cross-sections 1/2 Fine Corn Meal 1/2 cups All Purpose Flour 1 tsp. Kosher Salt Buttermilk 1 Eggs Vegetable Oil for deep frying or 1/4 cup Oil of Choice for pan frying For the Sauce – 1 tbsp .Whole Grain Mustard 1 tbsp. Mayonnaise 1/2 tsp. Paprika Instructions: If deep frying, pre-heat 3-4 inches of Vegetable Oil in a fryer or in a saucepan on the stove top to 350º. Alternatively, heat 1/4 cup oil in skillet over high heat. Mix Flour, Cornmeal, and Kosher Salt. Whisk Egg. Dredge tomato slices in Buttermilk, flour mixture, Egg, and then flour mixture again. If deep frying, drop one slice at a time directly into fryer and cook until golden brown. If pan frying, lay slices into pan, cook on for 2-3 minutes, until golden brown, flip, and repeat on other side. Allow to rest for 5 minutes before serving. While Fried Green Tomatoes are resting, mix 1 Mustard, Mayonaise, and Paprika and serve as a sauce. (May be prepared in advance, instead) Image courtesy of: http://www.simplyrecipes.com/recipes/fried_green_tomatoes/.