Backyard Gardens CSA: Week 22 — October 30, 2014

That’s a wrap, as they say. It’s been, I think everyone can say, a hell of a year. I mean that in both the good and the bad sense of the word. From Beth’s cancer to the smoky summer, the extended hiking season, and Kiersten’s early departure today to avoid imminent snow, this farming year has been one in which constant reassessment proved vital. Although I’m sad to say goodbye to the world’s most beautiful office, I’m excited to work at the Lostine Tavern through the winter, so stop on in or I’m sure I’ll see you around town.

Your recipes for the week include an apple, radish, and carrot salad that has a nice Asian dressing and a teriyaki chicken dish that calls for broccoli and butternut squash, which your delicatas can easily substitute in for. Also, please note that sweet onions are in paper bags.

With deep and growing gratitude,

Garik

WHAT’S IN YOUR BIN?

Full Share

Apples – 1.5 pounds
Broccoli- 1/2 pound
Delicata squash – 3 each
Dill – 1 bunch
Garlic – 1 head
Kohlrabi – 1 head
Onions – 4 head
Peppers, sweet – 1/2 pound
Potatoes – 4 pounds
Radish – 1 bunch
Stir fry mix – 1/3 pound

Half Share

Apples – 1.5 pounds
Delicata squash – 2 each
Dill – 1 bunch
Garlic – 1 head
Kohlrabi – 1 head
Onions – 4 head
Peppers, sweet – 1/2 pound
Potatoes – 2 pounds
Radish – 1 bunch
Stir fry mix – 1/4 pound

 

 

 

RECIPES

Apple, Radish & Carrot Salad

Serves 4 as a side

Ingredients:

Salad:

  • 1 large carrot
  • 2 sweet and fresh apples
  • 5oz radishes
  • big handful arugula
  • small handful raisins
  • 1 tablespoon toasted sesame seeds

Dressing:

  • 1 small garlic clove
  • 1 1/2 teaspoon grated fresh ginger
  • 2 tablespoon olive oil
  • 1 1/2 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon sesame oil
  • 1 tablespoon water
Directions:
    1. Combine the grated ginger and garlic with the rice vinegar, oil, soy sauce, water and sesame oil.
    2. Stir in the honey and whisk until it has dissolved.
    3. Peel the carrot and slice it into matchstick-sized batons… by hand. That’ll keep you zen! You can thank me later.
    4. Thoroughly wash the radishes and thinly slice them as well.
    5. Do the same with the apples.
    6. Now grab a piece of apple, dip it into the dressing and devour it. It’s almost as if this dressing was made for apples. It tastes so good together, you’ll see.
    7. Combine everything in a big bowl, add the arugula and raisins and mix it up. That’s it.

recipe courtesy of Kayotic Kitchen

Teriyaki Chicken and Broccoli with Butternut Squash “Rice”

Serves 4

Ingredients:
  • 6 chicken breast tenderloins
  • ¼ cup teriyaki sauce
  • 2 tablespoon virgin coconut oil
  • 1 tablespoon minced garlic
  • 1 butternut squash, peeled, Blade C
  • ¾ cup chicken broth, low-sodium
  • 1 teaspoon soy sauce
  • 1.5 cup broccoli florets
  • 1/3 cup chopped scallions to garnish
  • ¼ teaspoon sesame seeds to garnish
Directions:
    1. Preheat the oven to 350 degrees. Place the chicken breast tenderloins on a baking tray and smother in teriyaki sauce. With your hands, massage the sauce into the chicken. Let rest until the oven is preheated and then bake for 15-17 minutes or until chicken is white on the inside, no longer pink. Set aside when done.
    2. Place your butternut squash noodles in a food processor and pulse until the squash is made into rice-like bits. Set aside.
    3. Place a large skillet over medium heat. Add in 1 tablespoon of coconut oil. Then, add in the garlic. Let garlic cook for 30 seconds and then add in the butternut squash rice. Stir and cook for about 2 minutes and then add in the chicken broth. Stir and let reduce. Once the broth reduces, taste. If the rice is still crunchy, add in another 1/4 cup and let reduce. Taste and repeat with more chicken broth, if needed. When done, add in the soy sauce.
    4. While you start to cook the rice, place a medium skillet over medium heat, add in 1 tablespoon of coconut oil and add in the broccoli. Cook, tossing occasionally for 5-7 minutes or until broccoli begins to brown on sides.
    5. When the rice and chicken are done, add the chicken to the broccoli skillet and turn the heat back on. Add in the remaining teriyaki sauce and mix together for 2 minutes to heat up the broccoli.
    6. Portion the rice out into 4 bowls and top with broccoli and chicken. Garnish with scallions and sesame seeds!

recipe courtesy of Inspiralized