Category: Produce

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In the Kitchen
Recipes
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When most people think of Kale, they think of lacinato kale, the kind that looks like dinosaur skin. lacinato kale is great, but we actually much prefer red russian kale. red russian kale is much sweeter, more tender, and much better for making salads. It’s easy to distinguish red russian kale by its frilly edges, red to purple stem, and sweet flavor. You can use it in a variety of ways, just like you would lacinato kale.

In the Kitchen

red russian kale is a great addition to any salad, gratin or soup. Everyone loves a good salad; massage these leaves in a simple vinaigrette then slice the kale into thin ribbons. Eat those ribbons as a salad, or add them to a pot of lentils or grains. red russian kale doesn’t need to cook for long to make it tender, and it makes for a really hearty and healthy meal.

Recipes

Sauteed Kale with Smoke Paprika
Lemon Parmesan Kale Salad

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Daikon radishes are a staple in Asian cuisine, the name daikon is actually Japanese for “great root.” Although the word “daikon” is used in America to specifically refer to these large white radishes, in Japan, daikon simply refers to all large radishes. They’re a prolific vegetable and can often grow up to 20″ in length with a diameter of 4″, so they are often used as a cover crop to break up compaction in heavy soils (we do this at Sarvodaya Farms). Daikon is a wonderful and versatile vegetable, and is said to have a variety of health benefits from stimulating weight loss to increase the power of the digestive system.

In the Kitchen

daikon radish can be prepared in many ways. In Asian cultures, daikon is eaten fresh, stir-fried, pickled, stewed, and made into soup. It is a staple vegetable in Korea, where it is used to make Mool Kimchi (Radish Kimchi).

To eat daikon raw, just cut it up into strips and dress with some lemon juice, salt, and red chili pepper (if you like heat). You can also add it to your salads (put the green tops in your salad too!).

Daikon can also be pickled very easily. You can make a simple lacto-fermented pickle with just a salt brine (see recipe below) or you can get a bit fancy and make Mool Kimchi (see recipe below).

Daikon works as a center-piece for a stir-fry too. Chop it in to thick sticks like you would a carrot and stir fry it with some of its own greens, your Sarvodaya stir fry mix, ginger, garlic, and soy sauce. Makes for a delicious an simple meal.

Recipes

Simple Daikon Pickle
Mool Kimchi
Daikon Stir Fry

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mango is a delicious tropical fruit that is native to India. It is the national fruit of India, Pakistan, and the Philippines, and the national tree of Bangladesh. Mangoes are commonly eaten when they are ripe and sweet, but in many countries, they are also eaten when green, unripe and sour. Green mangoes are commonly pickled with a variety of spices.

How to Eat
Our mango tree at The Growing Home is a Mexican variety that has been cultivated to be very tasty in its green stage to be made into pickles. When it ripens, however, the flesh is very sweet and flavorful. It just has one major issue: it is very stringy. To eat our mangoes, wait until their color has turned completely yellow/orange and their flesh is slightly soft. Squish the mango in your hands to mash up the flesh inside the skin. Then peel the skin off with a knife and suck the juice off the fiber. You should definitely have a toothpick nearby.

In the Kitchen

Just eat it fresh.

Recipes

Ditto.

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Fuyu Persimmons are one of the most delicious fall fruits around. Fuyu Persimmons are native to Asia, where they are highly valued for their sweetness and medicinal value. Fuyu Persimmons are usually eaten when they are hard and crunch, although when they are also delicious when they turn soft and squishy.

Eat your fuyus as soon as the color turns completely orange. If you want to eat them soft, let them sit our a little longer and eat them only when their flesh has become soft.

In the Kitchen

Fuyu persimmons have a strong fall flavor and can be made into delicious desserts. Cut up persimmons into cubes and toss them with cinnamon, vanilla, maple syrup, and walnuts for a easy and delicious treat.

Persimmons also make delicious sweet breads, see the recipe below.

Recipes

Whole Wheat Persimmon Bread

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Many people enjoy eating radishes, but few people know that radish leaves are also edible. The leaves we include in our CSA are usually from Japanese radishes, also known as daikon, which have longer leaves with thicker stems. These leaves have a slightly spicy and strong flavor and can be used in salads or can be cooked. Radish leaves are thought to be very healthy, and are known as a cleansing vegetable in many Asian cultures.

In the Kitchen

In a salad, mix 1 part of radish leaf with 3 parts of lettuce or other milder tasting leaf. The radish leaf will add a nice zing to the salad much like arugula.

Cooked radish leaves make a great addition to any meat dishes. Simply chop the leaves up and add them to the very end of any recipe. The leaves are very tender and don’t take much time to cook, much like spinach. You can also sautee radish leaves by themselves with some garlic, onion, and salt.

Recipes

Rustic radish soup

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If you don’t like cucumbers, you haven’t tried Japanese Cucumbers. Unlike American Cucumbers, which are bland, water-y, soggy and generally flavorless. Japanese cucumbers, on the other hand, are very crisp, mildly sweet, and have a pleasant cucumber flavor. Enjoy these cucumbers fresh or pickled, they are always delicious.

In the Kitchen

Cucumbers are best eaten raw or pickled. You should try eating at least one fresh as a snack. Cut them into strips and then dip them in hummus or your favorite vegetable dish. You can also use raw cucumber to garnish any other dish. Try grating your cucumbers on top of soups, meat dishes, or as raw slices in sandwiches.

Cucumbers, of course, also make excellent pickles, especially when they are super fresh like the ones in your CSA box. Try the recipe below for raw lacto-fermented pickles.

You DO NOT need to remove the skin from these cucumbers. The skin is very thin and delicious.

Recipes

Lacto-Fermented Cucumber Pickles
Lacto-fermented Cucumber Relish

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french beans or green beans are the common European fresh eating bean. This is the bean you may be used to eating in green bean casserole, as canned beans, or as pickled beans. When french beans are freshly picked, they are very crispy and sweet, and taste delicious just eaten raw.

In the Kitchen

green beans can be cooked in all manners of ways. green beans are great sauteed, stir-fryed, steamed, boiled or even raw. To eat green beans raw, just eat then straight or dip them into your favorite sauce or hummus.

We prefer our green beans cooked stir-fried so they maintain their crisp texture and sweet flavor, but cook them however you like best. You can also try making pickled green beans (see recipe below).

Recipes

Garlicky green beans With Pine Nuts
green beans With Mushrooms and Crispy Onion Rings
Green Bean Salad With Walnuts, Fennel, and Goat Cheese
Lacto-fermented “Pickled” green beans

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moringa pod is the seed pod of the moringa tree. Both the leaves and the seed pods of the moringa tree are edible and highly nutritious. Though the leaves are commonly eaten throughout Southeast Asia, the moringa pod is most popular in the South of India.

In the Kitchen

To eat the moringa pod, cut it into 4 to 5 inch long strips. Cook these strips by boiling or steaming them until they are soft. To eat the softened moringa pod, hold one end between your fingers and then squeeze the inner flesh out with your teeth. The outer skin is very fibrous and inedible. Only the soft, center flesh is eaten. In South India, moringa pod is usually cooked inside a lentil or bean soup, where it absorbs the spices and flavors of the soup. It is then picked out of the soup to be eaten. Add moringa pod to any of our favorite soups and eat the same way.

Using moringa pods:


 

 

Recipes

Here is a website that lists a variety of recipes using drumstick:
http://verygoodrecipes.com/drumstick

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sunflowers are familiar to people around the world, and are known for their gorgeous yellow colors. Called sunflowers not only because the flowers resemble the sun, but also because the flower head follows the sun as it moves across the sky. sunflowers are edible, and are native to North America. sunflower seeds were one of the staple food crops of many American Indian tribes across the continent.

In the Kitchen

Use sunflower petals to pretty up a salad or as a garnish on any dish. They have a very mild flavor and will add wonderful color to whatever you have prepared.

Alternatively, place your sunflowers in a vase with some water and use them to brighten up your kitchen!