food for thoughtsalad mix and swiss chard from Crooked Sky, butternut squash and garlic from Sun Sufficiency, onions from Whipstone, sprouts (choice of alfalfa, broccoli or radish) from SproutKidz, grapefruit from the Hawkins’, and pickled root veggies (choice of daikon radish and carrot, just daikons, or beets) from Crooked Sky Farms and prepared by me!
chioggia beets: Allium sativum
Garlic has been used for thousands of years as both food and medicine. Especially relevant in cold and flu season, garlic is not only delicious but can help prevent heart disease, high cholesterol, high blood pressure, to boost the immune system, and may even help prevent cancer, as it’s high content of antioxidants destroy free radicals!
Eat it raw to get the most out of this health-giving food. Second best, though, is to let it sit after chopping or mincing before putting it in the pan or otherwise changing its temperature or pH, which lets the alliinase enzymes get to work. Microwaving or boiling the whole clove has been found to decrease the cancer-protective properties. Research suggests including garlic in at least one meal each day – at least 1/2 clove per serving.
The bulbs of garlic you pick up from CSA today can supplement your garlic habit for years to come! In our growing climate, garlic can be planted either late fall or early spring. For spring planting, make sure that the cloves are chilled and then plant in late February or March. One clove will yield one bulb. Plant the clove pointy side up in well-draining soil in a sunny location. Space the cloves 4-6 inches apart, and plant them 2 inches deep. Water to keep moist, but make sure you don’t overwater or the cloves will rot. Harvest when the tops dry out. Check out herbs2000.com for more info!
- 2 pounds carrots (about 5 medium sized carrots), peeled
- 2 pounds of daikon radishes (about 2 large daikon), peeled
- 1 cup plus 4 teaspoons of sugar
- 2 teaspoons salt
- 2 1/2 cups white vinegar
- 2 cups warm water (warm enough to easily dissolve sugar)
Place the carrots and daikon radishes in a large bowl. Sprinkle with 4 teaspoons of sugar and 2 teaspoons of salt. Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated. Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes. They are ready once you can bend a piece of daikon all the way over without it breaking.
Transfer the carrots and daikon to a colander, rinse with cool water and drain well.
In a bowl (a 8 cup pyrex measuring cup works great for this) mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.
Prepare clean jars. Pack the daikon and carrots tightly into the jars. Pour over the pickling liquid to cover. Seal. Refrigerate.
The pickles should sit at least overnight before eating; their flavor will improve with time. They should last 4 to 6 weeks in the refrigerator.
Traditionally served in Vietnamese street sandwiches called Banh Mi. These pickles would be great with anything that would typically be served with coleslaw or sauerkraut, like hot dogs, or barbecued pork, or even with salad or wrapped into a spring roll. Or just eat them straight.
- 1 cup fresh-squeezed grapefruit juice
- 4 garlic cloves, roasted
- 1 cup olive oil, plus extra, for searing
- 1 teaspoon grapefruit zest
- 1 small red onion, cut into small dice
- 1 medium jicama, cut into small dice (or substitute salad turnip, water chestnuts, radishes, or even apples!)
- 2 grapefruits, segmented and cut into small dice
- 1 pound scallops, cleaned
- 1 tablespoon balsamic vinegar
- 3 tablespoon Worcestershire sauce
- 4 tablespoons grated panela (or other Mexican cheese)
- Salt and pepper
Combine grapefruit juice, roasted garlic, olive oil and zest in a blender. Season with salt and pepper. Puree; this is the mojo.
Combine red onions, jicama, and grapefruit segments and dress with the mojo. Taste and adjust the seasonings. Set aside.
In a saute pan, heat a little oil over high heat. Season scallops with salt and pepper. When the oil is smoking, sear the scallops on both sides, remove from the pan, and set aside.
Deglaze the saute pan with balsamic vinegar, then add Worcestershire and panela. Cook until thick and syrupy. Add scallops back to the pan and pour over jicama and grapefruit salsa.
Divide the scallops and salsa onto 4 plates.
- 1 butternut squash (about 2-3/4 pounds), halved lengthwise and seeded
- 4 cloves garlic, peeled
- 1 tablespoon extra-virgin olive oil (EVOO), plus more for brushing
- Salt and pepper
- 4 sprigs fresh thyme
- 1 large yellow-fleshed potato, such as Yukon gold (about 8 ounces), peeled and cut into 2-inch pieces
- 2-1/2 cups chicken broth
- 1/4 cup plain yogurt
- 1/4 cup caramelized onions
- 2 teaspoons finely chopped fresh parsley or chives
- 1 medium red bell pepper
- 2 pounds Swiss chard, leaves only, finely chopped
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 5 medium garlic cloves, minced
- 1 cup plain whole milk yogurt
- 1/4 cup tahini, at room temperature
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon crushed red pepper
- 1 tablespoon chopped flat-leaf parsley