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CSA Harvest Week 16



This Week's Share

Spinach, honey nut squash, leeks, carrots, kohlrabi, broccoli, komatsuna, leeks, salad greens


This Week's Recipes


Warm Spinach Salad with Roasted Honey Squash and Leeks

Peel and cube your little honey nuts, toss with olive oil, salt and pepper and put on a baking tray. Add sliced leeks. Bake in a 425 oven for about 25 minutes, tossing half way through. When still warm, dress with balsamic vinegar and more olive oil if necessary. Toss with spinach and add some toasted walnuts. Some chopped pears would also be nice.


Seeded Carrot and Kohlrabi Salad

Peel your kohlrabi and carrots and grate along with a nice crisp apple. Add poppy seeds, toasted pepitas, sunflower seeds. A handful of dried currants is nice too. Dress with lemon juice, honey, mustard, apple cider vinegar and olive oil, salt and pepper. Toss it all together and serve on top of nice salad greens. 


Broccoli, Komatsuna and Tofu with Roasted Red Chili Sauce

Komatsuna is a leafy member of the bok choy clan. Some Choys are more stalky than leafy, some petite. This one is a giant in the family with big bright green leaves. Of course you should definitely add all the stalky bits to your dishes as well as the leaves. They are still quite tender. 

Press tofu and cube into bite size chunks. Cut broccoli into medium size florets. 

For the sauce:

1 TBSP Thai Roasted Chili Paste, 2 inches grated ginger, 1 clove smashed garlic, 1TBSP brown sugar, 2 TBSP soy sauce, 1/2 cup fresh orange juice. Mix the sauce and pour over the broccoli and tofu in a baking dish. Cook at 400 for about 20-25 minutes. Tossing mid way through. 

Wash and chop your Komatsuna and quickly saute with some olive oil. When tofu and broccoli are done toss everything together. Serve with rice, lime and freshly chopped mint and Thai basil. 



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