Here we continue to collect recipes and food-related tips from CSA subscribers like you, inspired by the fresh produce they receive each week. Please contribute to this page by posting your favorite recipes, food storage tips, and other cooking ideas in the comments of our CSA blog!
How to Seed A Pomegranate
Everyone has their favorite method for carefully removing these delicate and tasty seeds without staining everything around them red. Here is one idea we invite you to try.
You will need a knife, a colander, and a deep mixing bowl. Fill the bowl half-way with water. Cut the pomegranate in half and place the two pieces into the bowl of water. Use your fingers to pry the seeds out of the shell. The pieces of shell and the white inner membrane will float to the top. All you need to do is skim the surface to remove these inedible pieces. Then dump the bowl of water into the colander, leaving the seeds ready to eat!
Recipe makes about 2 1/2 dozen small cookies
Preheat oven to 350 degrees
2 cups flour
1 cup persimmon pulp (blend it or put it through a food processor until it is nice and squishy)
1 large egg (or 2 smaller eggs)
1/2 cup sugar (or any sweetener, such as agave)
1/2 cup oil or butter
1 tsp. baking soda
1 tsp. cinnamon
pinch of salt
nutmeg, allspice, or other spices to taste
(Optional: 1 tsp. vanilla, golden raisins, orange rinds)
Grease your baking sheets. Combine all ingredients in a mixing bowl until the dough is soft, not stiff. Form the dough into balls that can fit in your palm. Plop them on the baking sheet, leaving space between the cookies for them to settle and spread a bit. Bake at 350 for about 15 minutes. Let cool for a minute or so, then transfer to a wire rack to finish cooling. Cookies will be chewy and soft.
Ingredients (these quantities will make about 6 servings)
1 large yam
3 large potatoes (mix it up by using 1 red, 1 white, and 1 yellow)
1 large beet
1/4 Cup butter (room temperature)
nutmeg, salt, and black pepper to taste
- Peel and cube all vegetables.
- Place yam, red potato, white potato, yellow potato, beet, rutabaga, parsnip, and turnip into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, about 20 to 25 minutes. Drain and return to pot.
Mash vegetable mixture and butter together with a potato masher or fork until orange-ish with streaks of red from the beets; season with nutmeg, salt, and black pepper. If you want a smoother texture, add milk or cream.
Roasted Beet Salad
2 Navel Oranges
Soft cheese of choice (bleu, feta, goat, etc)
Salt & Pepper to taste
¼ Cup Toasted nuts (hazelnuts or pecans)
Preheat oven to 400 degrees.
Remove the tops from the beets and wash them.
Line a baking sheet with aluminum foil, place the beets on it, drizzle with olive oil, and wrap beets tightly in the foil.
Roast about an hour, until you can insert a knife easily.
Let the beets cool and then remove their skins.
Peel and slice the oranges and set them aside.
Slice the beets into thin sections and arrange them on plates.
Add oranges and nuts and crumbled cheese.
Sprinkle with salt and pepper.