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Quiet Creek Farm CSA: Week 15 Recipes

Posted 9/15/2016 7:19am by John and Aimee Good.

RECIPES

Here are some great recipe ideas featuring the vegetables in your CSA share this week. You can search our RECIPE PAGE by vegetable to find more. (All posted recipes are archived there.) Enjoy!

Black Bean Sweet Potato Burritos

3 cups sweet potatoes (peeled and diced)      1/2 onion chopped

** Saute in large frypan in 1 Tablespoon oil just until tender.  Add water or apple juice as needed to prevent sticking.

2 cups  cooked black beans                                  1 tsp ground cumin

3/4 tsp ground cinnamon                                       1/2 tsp salt

** Add (to the above mixture) and cook until heated through.

8 flour tortillas 1 1/2 cups cheddar cheese (shredded)

** Divide bean mixture and cheese among the tortillas and roll up.  Place in a 9 x 13-inch baking pan at 350ºF for 20-25 minutes.  Garnish with sour cream, salsa, and fresh cilantro.      Yields 8 burritos.

From Simply in Season Cookbook, p. 259, by Mary Beth Lind & Cathleen Hockman-Wert.  Published by  Herald Press.  Commissioned by Mennonite Central Com, 2005.

Can substitute butternut squash in place of sweet potato in this recipe—SCW.

Oven Baked Sweet Potato Fries

2 lbs sweet potatoes                            

1/4 cup olive oil

1/2 tsp kosher salt                                

1/2 tsp sweet Hungarian paprika

1/4 tsp cinnamon (optional)

1/8 tsp. cayenne or 1/4 tsp. chili powder (optional)

Preheat over to 425 degrees. Cut each potato in half, and then into quarters.  Then, slice into fry shapes, about 1/2 inch wide. Place the sweet potatoes into a large bowl.  Add oil, salt, paprika and cinnamon and stir to coat.  Spread the potatoes out onto the baking sheet in a single layer. Cook for 20 minutes, turn once. Cook 10 minutes more, or until slightly browned.  Serve warm.

Radish, Apple, and Arugula Salad, adapted from Martha Stewart Living, http://www.marthastewart.com/314629/arugula-and-radish-salad

Ingredients

  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 8-12 oz. arugula
  • 2-3 radishes, thinly sliced
  • 1 medium apple, cored and thinly sliced
  • 1/4 lb finely sliced cheese, such as smoked cheddar, gouda, susquehanna, westbrook (from cheese share this week!)
  • handful of roasted, salted pumpkin seeds or sliced nuts of your choice

Directions

  1. In a small bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Place arugula and radishes in large bowl. Add dressing and toss to coat. Garnish with cheese and optional pumpkin seeds. Serve salad immediately.

 

 

 

 

Your farmers,

 

John and Aimee Good

Quiet Creek Farm

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Germansville, PA 18053
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