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Daikon and Watermelon Radishes
An easy sauce you can make with any frozen fruit. Cook it while you are flipping pancakes or crepes.
1 1/2 cups frozen fruit (Peaches, Blueberries, Strawberries, etc.)
3 tbs honey or other sweetener
1/2 cup orange juice or water
1/2 tsp vanilla extract (opt)
1 tbs cornstarch
a pinch of cinnamon, ginger, lemon juice
To prepare the sauce, mix the cornstarch with the orange juice or water (cold) in a medium sauce pan. If you use water instead of orange juice, using a little bit of lemon juice to brighten it up would be good if you have it on hand. Add the blueberries, vanilla extract, and honey, and bring to a boil over medium heat. Stir constantly until thickened. Serve warm over pancakes or other delicious things.
From Sarah Voiland, 2014.
Goes very nicely with rice and curried lentils. Raita is a typical Indian condiment. This is my own version.
1 cup plain yogurt
1/2 tsp salt or to taste
1 tsp sugar or to taste
1/8 tsp cumin powder
1 shallot clove, diced (you can also use onion)
Other optional ingredients as available: diced tomato, cucumber, cilantro, apple, or your inspiration.
Dice shallot and put in bowl with hot water for a minute or so to cut oniony-ness (if using onions, you can cut the bite more with a little boiling water). Drain water and mix shallots with yogurt and all other ingredients. Taste and add more salt or sugar as desired. Add other ingredients if you like. You can also thin the sauce with water for a different consistency.
I usually aim for an equal balance between sweet and salty flavor, with ingredients like shallots that add a little crunch to the sauce. This gets better in the fridge for the next day's lunch!
From Sarah Voiland, 2011.
A great way to preserve hot peppers and enjoy them little bit by little bit.
1 cup chopped carrots
1/2 cup chopped onions
2-3 cloves chopped garlic
6 whole chiles any kind, stems removed
1/2 cup white vinegar
1 tsp salt, or to taste
The types of chiles you use will affect the flavor and heat of the sauce. Choose any kind you like or use whatever you have. Roast the whole chiles, coated with olive oil, on a grill or under the broiler (or in a pan on the stovetop). Roast until the skins get browned and blackened in spots - gives good flavor.
Meanwhile, saute onions, carrots, garlic in a pan with a little olive oil until translucent. Once done, let the saute and the roasted peppers cool. Then put saute and peppers in a blender or food processor, and blend until smooth, adding vinegar until you get to the right consistentcy for you. Add salt to taste.
Pour finished sauce into a clean jar. Keep in the refrigerator for up to 6 months.
Makes about 4 cups.
A great simple hot sauce to whip up when you have extra peppers around. You can roast the peppers for this sauce also to give it that kind of flavor. Use red peppers for red sauce, green peppers for green sauce.
1/2 cup fresh hot peppers of choice, stems removed
2/3 cup white vinegar
1-2 tsp salt, to taste
Put all ingredients in a blender or food processor and blend until smooth. Store in a clean container in the refrigerator - flavor gets better as it goes!
These two stars are often available together in our Pick Your Own fields, so here's a recipe that shows them off together! You can also add halved husk cherries (aka ground cherries) to your favorite salsa recipe. Thank you to one of our members, Linda, for suggesting this!
2 cups of ripe husk cherries (aka ground cherries) with paper husks removed, chopped in half
1 cup of cherry tomatoes, halved (or 1-3 regular tomatoes diced)
½ to 1 jalapeno pepper, seeded, and diced super small
½ cup diced red onion (can be any type of onion)
chopped leaves from 1 bunch cilantro
1 small clove garlic minced
2-6 tsp lime juice, fresh is nice
½ t salt, or to taste
Ground pepper to taste
Drain tomatoes for a bit if you want a less juicy salsa. Otherwise mix all ingredients in a bowl and tweak flavors as desired. You can hold back on some of the jalapeno, garlic, salt, pepper and lime and mix them in to your preference.
Serve fresh with your favorite chips!
Makes about 4 cups. Adapted from a recipe on StraightFromTheFarm.net.
This salsa is awesome! Sweet and tangy.
1 lb tomatillos (remove husks and cut in half)
3-6 cloves of garlic
2 tbsp olive oil
1 tbsp lime juice, fresh is sweeter
1/4 cup diced sweet onion
1-3 diced jalapeno
chopped fresh cilantro, up to one bunch
1 tbsp maple syrup, or to taste
salt to taste
water, to desired consistency
for an extra twist add halved husk/ground cherries at the end
Roast tomatillos cut side down in a thick skillet until they soften most of the way through, and brown/blacken on the bottom. Then flip to cook the rounded side. You can snuggle the garlic cloves in there, cut in half, to roast at the same time. It's okay if things blacken a little. You can also roast your jalapeno if you like.
Blend roasted tomatillos, garlic, olive oil, and lime juice. Add a little water if you want a wetter salsa or your blender needs help. Add onion, cilantro, jalapeno and a little salt. Blend for a second to mix. Taste, add maple syrup if desired, more salt if needed, same with lime juice, and then husk cherries at the end if you want them. Serve with corn chips or burritos or on enchiladas etc.
Tip: if you want to make a big batch, you can roast everything in the oven instead.
4 ears corn
5 tomatillos or 2 tomatoes (optional)
4 cloves garlic
¼ cup vinegar
1 hot pepper
salt to taste
Roast the corn under the broil in the oven or on a grill. Cut from cobs. Dice or food process peaches, mix with corn, minced onion, tomatillos or tomatoes if you’re using them, pepper, minced garlic and hot pepper. Add vinegar and salt to taste.
Let it sit for an hour if time to let the flavors blend.
3 Tomatoes, chopped
3 ears Corn
1 Onion, chopped
1 pepper, chopped
3 cloves Garlic, minced
1 hot pepper, minced, or 1 tsp cayenne pepper
1⁄4 cup Lemon juice or vinegar
2 Tbs. Olive oil
Salt to taste
1 Tbs. Maple syrup
3 Tbs. Cilantro
Chop tomatoes, salt and let sit in a colander for 30 min. to drain off extra juice. In the meantime, cut kernels from corn (yep, it's delicious raw) and mix in the rest of the ingredients, adding the drained tomatoes last and salting to taste.
From the contributor, CSA member Anna: "Thanks for the wonderful veggies that are coming in so far. I'm enjoying them very much. I wanted to share two recipes that I recently tried and love. I hope others will try and enjoy eating them as well."
This sauce is great on udon noodles, tofu, roasted turnips, fries, almost anything.
1/4 cup peanut butter
1/4 cup honey (or other sweetener)
3 tbs soy sauce
2 tbs cider or rice vinegar (or other light vinegar)
2 tbs lemon or lime juice
2-4 tbs olive oil
1 bunch cilantro, chopped
1 tbs sesame oil (optional)
1-2 cloves garlic, minced (optional) - or green garlic
1 tbs minced fresh ginger (optional, or a little ginger powder)
a little of your favorite spicing agent (cayenne powder, chili flakes)
Mix everything together. You can mix it in a pouring container or the container you'll store leftovers in later. Add a little water to get desired consistency. Salt to taste.
When I do this I just stick some of each thing in and stir and taste it and then add more of things as needed, so if you want it more peanut buttery, you can add more, etc.
From Sarah Voiland, 2010.
1 bunch cilantro
1 bunch scallions
1 Tbs. Lime juice
½ tsp. Salt
¼ tsp ground cumin
1 tsp maple syrup
¼ cup coconut
1 hot pepper or hot pepper flakes to taste.
Put all ingredients in a food processor and blend until smooth.
This goes great with Indian food or as a substitute for salsa with chips.
7 medium carrots (about 1 pound), cut into 1-inch chunks
1/2 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 clove garlic, minced
2 teaspoons ginger powder (or tsps of freshly grated ginger)
3/4 cup yogurt
1/4 cup mayonnaise
1/4 cup chopped cilantro leaves
Preheat the oven to 400 degrees. In a large mixing bowl, combine the carrots with the turmeric, curry powder, salt, cayenne and oil. Toss to coat the carrots with the oil and spice mixture. Spread the carrots on a rimmed baking sheet, and roast for 30 minutes, until very tender and brown.
Put the roasted carrots in a food processor with the jalapeno, garlic, and ginger and puree. Add the yogurt and cilantro and process another few seconds until smooth and creamy. If the spread seems too thick add water 1 tablespoon at a time until you achieve the desired consistency. Taste, and add salt if needed. Serve warm or at room temperature with flatbread or crackers.
Makes about 2 cups
1 (15-ounce) can white beans, drain and set aside liquid
6 stalks green garlic
½ tsp red chili flakes
1 Tbs fresh lemon juice
1 tsp finely minced fresh rosemary
1 tsp salt
¼ cup olive oil
Place all ingredients in the food processor and blend, adding back bean water until desired consistency is reached. Serve on crackers or toast with fresh rosemary as garnish.
Makes 2 cups.
10 stalks green garlic roughly chopped including as much of the greens as desired (or as much green garlic as you have, it will be awesome)
½ cup olive oil
½ cup walnuts or pine nuts
½ cup grated parmesan cheese
1 tsp salt
1 Tbs. Lemon juice.
1 Tbs. water
Place all ingredients in the food processor and blend until smooth. Taste and adjust as desired. Use on pasta, pizza or sandwiches.
Makes about 1 cup.