Blistered Shishito

These are great for summer on the grill or in the frying pan. Try this recipe and you will know why our Shishito peppers are our most popular, and our customers keep coming back for more.

INGREDIENTS:

• Shishito peppers

• Olive oil

• Lemon Juice

• Salt

INSTRUCTIONS:

1. Warm a skillet on medium heat

2. Put the peppers (optionally tossed in oil first) in the pan (so they cover the base - don’t heap them)

3. Stir them every minute or so for about ten minutes until they blister.

4. Move them to a serving dish

5. Sprinkle them with lemon juice and salt

They are ready!! Serve and enjoy.

Pickled Cucumbers

Here is an easy “Quickles” recipe for pickles ready in an hour
You can find our Kirby Cucumbers at all markets and as an add-on "pickling kit" in our online store. 

INGREDIENTS:

• 2 cups rice wine vinegar⁣⁣

• 2/3 cup packed brown sugar⁣⁣

• 1/4 cup fresh lime juice (2-3 medium limes)⁣⁣

• 4 teaspoons kosher salt⁣⁣

• 1/2 teaspoon red chili flakes⁣⁣

• 1 pound pickling cucumbers, thinly sliced (1/8-inch thick or thinner)⁣⁣

• 1/2 cup thinly vertically sliced red onion⁣⁣

• 1/4 cup chopped dill⁣⁣

⁣⁣INSTRUCTIONS:⁣

1. Combine first 5 ingredients in a small saucepan.⁣⁣

2. Bring to a boil, stirring to dissolve sugar.⁣⁣

3. Remove from heat and cool to room temperature.⁣⁣

4. Combine cucumbers, onion, and dill in a medium bowl.⁣⁣

5. Add vinegar mixture and stir to combine.⁣⁣

6. Let stand at room temperature for at least 45 minutes before serving, or transfer cucumber mixture to a clean jar and refrigerate for up to 5 days.

Butter Garlic Green Beans

For a savory, refreshing summer dish, you’ve got to try out this super simple but delightfully  mouthwatering dish. The butter adds richness and a silky texture, while the garlic adds a savory and aromatic element. The lemon adds a bright and tangy note, enhancing the overall taste. The pepper and salt bring out the natural flavors of the green beans and complement the other ingredients.

In other words, this is a simple but delicious dish you’ve just got to try!

INGREDIENTS:

• 1 pound of J.R.’s Blue Lake green beans, trimmed and snapped in half

• 3 tablespoons butter

• 3 cloves garlic (minced)

• 1 tablespoon lemon zest (from your CSA box)

• ⅛ teaspoon pepper, or more to taste

• salt to taste

• 1 tablespoon lemon juice (optional)

INSTRUCTIONS:

1. Cut off the ends of the green beans and snap them in half.

2. Place green beans into a large skillet. Cover with water. Boil. Reduce heat and simmer for 3-5 minutes (just to soften).

3. Drain green beans and return to the skillet. 

4. Add butter and stir until melted, 1 to 2 minutes.

5. Add garlic; cook until tender and fragrant, 1 to 2 minutes.

6. Season with lemon zest, pepper, and salt.

Enjoy!

Watermelon Salad

Check out this amazing recipe from Remo @shredhappens. Here's what he has to say:
"Crunchy, creamy, salty, sweet - this refreshing salad is a TRUE mouth party and is SO good. Once you have this combination, I can promise you will never look at watermelon the same again. 

"You own the ratios here, so feel free to modify this however way you want based on your own taste buds."

INGREDIENTS:

• Watermelon

• Feta

• Walnuts

• Blackberries

• Mint

• Lime

INSTRUCTIONS:

1. Start with a big base of watermelon chunks - as large or small as you want. I went with about 5 cups of watermelon. Top the watermelon with 2 sliced Persian cucumbers - whatever shape.

2. Add 6oz of blackberries.

3. Top with 1/3 cup of toasted and cooled walnuts.

4. Crumble up 4 ounces of feta over everything and save about an ounce for later.

5. Zest two limes, then squeeze the juice of those two limes over the salad. Add two tablespoons of the highest quality olive oil you have. Add a couple small pinches of sea salt (dont go overboard since feta is quite salty) 

6. Add a tablespoon or so of chile lime seasoning or tajin.Give everything a really good mix, gently so as to not crush the watermelon, then give it a taste and modify as needed.

7. This is best served IMMEDIATELY and try and share it!

ENJOY!!

Mexican "Shrimp" Cocktail

Here's a recipe created by IG's @plantbasedlatina. A wonderfully nutritious and clean meal for plant lovers everywhere!

From plantbased latina:

"I hope you all enjoy this Mexican "shrimp" cocktail without the Clamato filled MSG juice. All vegetables from @jrorganicsfarm

INGREDIENTS

• 4-6 Persian cucumbers

• 1/2 Red Onion

• 4 chopped Radishes

• 1 chopped tomato

• Cilantro

• Green Onion

• Heart of palm

Juice

• 2 tomatoes

• 2 garlic cloves

• Juice of 2 limes (4 halves) from @heritage_family_farms

• Handful of cilantro

• 1/4 red onion

• 1 celery stick (optional)

• 1/2 teaspoon Himalayan salt or to taste

• 1/4 teaspoon garlic powder

• 1 cup of water

INSTRUCTIONS

1. Chop up veggies into roughly equal-sized pieces, Toss in a bowl.

2. Combine juice igredients in a blender and blend until smooth.

3. Pour the juice into the vegetables (using a strainer for a thinner consistency)

4. Top with sliced radish and avocado.

Enjoy your cool, healthy meal!

Watermelon Salad

Check out this amazing recipe from Remo @shredhappens. Here's what he has to say:
"Crunchy, creamy, salty, sweet - this refreshing salad is a TRUE mouth party and is SO good. Once you have this combination, I can promise you will never look at watermelon the same again. 

"You own the ratios here, so feel free to modify this however way you want based on your own taste buds."

INGREDIENTS:

• Watermelon

• Feta

• Walnuts

• Blackberries

• Mint

• Lime

INSTRUCTIONS

1. Start with a big base of watermelon chunks - as large or small as you want. I went with about 5 cups of watermelon.

2. Top the watermelon with 2 sliced Persian cucumbers - whatever shape.

3. Add 6oz of blackberries.

4. Top with 1/3 cup of toasted and cooled walnuts.

5. Crumble up 4 ounces of feta over everything and save about an ounce for later.

6. Zest two limes, then squeeze the juice of those two limes over the salad. Add two tablespoons of the highest quality olive oil you have.

7. Add a couple small pinches of sea salt (dont go overboard since feta is quite salty) 

8. Add a tablespoon or so of chile lime seasoning or tajin.

9. Give everything a really good mix, gently so as to not crush the watermelon, then give it a taste and modify as needed.

This is best served IMMEDIATELY and try and share it!

ENJOY!

Creamy Kale Salad (Vegan)

This week we are introducing @netocraves from Instagram.

He creates excellent video recipes and has recipe ebooks and more available. Definitely go check him out for lots of healthy and scrumptious recipe ideas.

INGREDIENTS

• One bunch of Lacinato Kale

• Grape tomatoes

• Croutons

• Your favorite veggies (optional)

  Dressing

• Soaked cashews

• Lime juice

• Water

• Garlic

• Spring Onions

• Dill

• Nutritional Yeast

INSTRUCTIONS:

1. Remove the kale from its stem. Chop it and massage it (optionally with a citrus juice from your citrus mix) - Massaging your kale breaks up the fibers and softens it.

2. Add your tomatoes, other veggies and croutons.

3. Blend your dressing ingredients, pour over your salad makings, and enjoy!

Head over to the market or our online store for your perfect kale salad makings!

Roasted Vegetables 

There are many ways to prepare soft squashes. Many times the simplest recipes are the best. This recipe is no exception. It is based on a recipe from Instagram's cheftimclowers page. Check him out for lots more cooking ideas. 

INGREDIENTS

Rough chop the following vegetables:

• 2 J.R. Zucchini

• 2 Spring Onion

• 2 Bell Pepper

• 2 Tomatoes

• 3 Crookneck Squash

INSTRUCTIONS

1. Season with Garlic & Black Pepper - start with 1 1/2 Tsp and add if you need more seasoning

2. Coat with 2 Tbsp. Extra Virgin Olive Oil

3. Stir well to incorporate seasonings and oil.

4. Roast at 350 for 35-40 minutes stirring half way.

5. Remove from oven and re-season as necessary and now it’s time to add salt. 1 1/2 Tsp sea salt.

Serve and enjoy!

Strawberry Vinaigrette Dressing

The salad is made with romaine/spring salad mix, carrots, radish, cucumbers, and strawberries. It is topped with a strawberry dressing. 

Try out this strawberry vinaigrette dressing!

INGREDIENTS

• 1 cup strawberries with tops cut off

• 2 tablespoons apple cider vinegar

• 2 tablespoons olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

INSTRUCTIONS
 

1. Blending all the ingredients in a blender or food processor.

2. Refrigerate until ready to serve. Add to salad right before serving.

Serve and enjoy!

Cheesy Baked Zucchini Involtini

Check out this amazing Zucchini Involtini (roll ups) recipe (slightly modified from IG's @cheftomwalton)

“Easy to make & perfect for family meals, & meal prep!”

Serves 4

INGREDIENTS

• 4 large zucchini

• 3 tbsp olive oil

• Salt, pepper

• 1 cup cottage cheese

• ½ cup feta, crumbled

• Handful flat leaf parsley & mint, roughly chopped

• ¾ of a bunch of tatsoi spinach, steamed

• 1 free range egg

• Juice ½ lemon

• 18oz good quality tomato and basil passata sauce

• ¼ cup white, long grain rice

• ½ cup each mozzarella and cheddar cheese, grated

INSTRUCTIONS

1. Preheat an oven to 410ºF.

2. Slice the zucchini lengthwise, trim the sides to create flat edges then slice the zucchini into ⅕ inch slices.

3. Lay these onto a lined baking sheet. Brush both sides with 2 tbsp of the olive oil, season with salt and pepper and roast for approx. 12 minutes.

4. In a mixing bowl combine the cottage cheese, feta, herbs, ½ the spinach, egg, lemon juice and a little seasoning then mix to combine and set aside.

5. Spoon half the tomato sauce into a medium baking dish and scatter over the remaining spinach and rice.

6. Place one heaped tablespoon of the cottage cheese filling on one end of the zucchini slices and gently roll up.

7. Place the rolls into the baking tray then spoon over the remaining tomato sauce and scatter the cheeses. Drizzle with the remaining olive oil and bake for approx. 30-35 mins, until golden and bubbling.

Let us know how it turns out and go to Tom Walton’s IG for more great recipes!

Serve and enjoy!

Basil Pesto

INGREDIENTS

• 1 garlic clove

• 1/3 cup of pine nuts

• A bunch of fresh basil

• 1/2 cup grated parmesan

• 3 Tbsp of olive oil

• Salt and pepper to taste

 INSTRUCTIONS

1. Peel and bash the garlic in a pestle and mortar with a pinch of sea salt.

2. Pick the basil leaves and add with the pine nuts, and pound to a coarse paste.

3. Muddle in the extra virgin olive oil and finely grate and stir in the Parmesan, adding a splash of water if you like it a little runnier, then continue bashing and pounding until smooth.

4. Have a taste and season with salt and black pepper, if needed.

5. Serve with your favorite grilled or roasted food, or simply stirred through pasta (Zoodles anyone?) – delicious!

Enjoy!

Baked Zucchini with Zesty Dill Yogurt

Check out this delicious recipe shared by @cookwithangelika on Instagram. She calls it “Thomas Keller's life-changing method of preparing zucchini + my own recipe for zesty yogurt-dill sauce.”

INGREDIENTS

• 3-4 zucchini

• salt

Sauce

• 1/2 cup yogurt

• large handful of fresh dill, finely chopped

• 3 large cloves garlic, finely minced

• 1-2 tbsp fresh lemon juice

• 1 tsp salt (to taste)

• drizzle of olive oil

INSTRUCTIONS

1. Slice zucchini lengthwise & score the cut side in a crosshatch pattern. sprinkle salt on the scored side. Allow the zucchini to sit for 10 minutes to draw out moisture. Pat the zucchini dry with paper towels or napkins. 

2. Preheat the oven to 450º. 

3. In a large oven-safe stainless steel pan on medium heat, add a drizzle of oil (avocado, olive) to coat the bottom of pan. Add in the zucchini scored side down. cook for about 5-6 minutes, checking occasionally until it is nicely browned but not burnt! 

4. Once the zucchini is nicely browned/crispy, add the pan to the oven and cook for 20-25 minutes. leave the zucchini face down! :)

5. While that is cooking, combine all sauce ingredients and stir to combine. taste and add extra salt/garlic/lemon juice/ olive oil as needed.

6. Drizzle the sauce on top of the zucchini and enjoy!

Crispy Sesame Tokyo Turnips

Since Tokyo turnips are packed with health benefits, we wanted to share a recipe to help you incorporate these little guys into your diet. 

Check out this delicious yet simple recipe (serves 4) modified from @apurepalate  (For more complete directions and step-by-step photos, visit apurepalate.com.)

INGREDIENTS

• 6 Tokyo turnips, sliced in half

• 4 cloves garlic, thinly sliced

• 2 tbs Toasted Sesame Oil

• 1 tbs Soy Sauce

• 1/4 tsp Kosher Salt

INSTRUCTIONS

1. Wash the turnips. Remove the greens from the bulb and leave about ½ inch of the stem. Slice the turnips in half lengthwise.

2. Use a mandolin to slice the garlic thin as paper.

3. Place a pot of water over high heat and salt until “salty like the sea.” Boil, then submerge the turnips. Cook for 30-40 seconds until the turnips are tender but still have a crunch.

4. Strain the turnips and submerge in ice-cold water to stop the cooking process. 

5. Place a large sauté pan over moderate heat and coat with sesame oil. When the oil has ripples and starts to smoke, for about 1 minute, add the turnips flat side down in the pan.

6. Cook for 2-3 minutes until they have a golden-brown crust.

7. Flip, reduce the flame to low, and season with a pinch of salt. Add the garlic and continue to cook for 2 mins until the garlic has infused in the oil and is slightly crispy and the turnips are coated in the infused oil.

8. Add soy sauce and cook for 30-40 seconds. Lift the garlic from the bottom of the pan into the sauce with a wooden spoon or tongs. Toss with tongs so everything is mixed, and the turnips are coated in the sauce.

Serve and enjoy!