This Week’s Bag Featuring Purple Radishes! – April 15th, 2019

January 7, 2019 by Diane O'Neal

Purple Radish

Radishes are mainly grown for their root. They are one of the earliest known garden vegetables, popular across the Americas, Asia and Europe. They have a crisp, peppery taste and white flesh. The longer they are in the ground, the “hotter” their bite, so many like to harvest them when young. THey are rich in vitamin C, folate, fiber and potassium and offer enzymes that are considered to aid in digestion. Very refreshing and offering a punch of a taste, they are popular both raw and cooked and work as great toppings to salads, tacos, sandwiches, pastas and pizza.

Preparation

Radishes are edible all the way through– from skin to core. Scrub well before eating. Greens can be used in soups, stir-fries or with eggs. Use the radishes raw in salads, sliced thinly as an appetizers, or for garnish. They are excellent pickled in vinegar and salt. The leaves are also edible, and are similar to watercress, having a mustardy flavor.

What else is in the bag?

Mixed Carrots
Kahumana Organic Farm & Cafe

Japanese Cucumbers
Kahumana Organic Farm & Cafe

Lettuce
Kunia Country Farms

Purple Radish
Ho Farms

String Beans
Ho Farms

Waialua Red Potatoes
Twin Bridge Farms

Try out these recipes!

Radish Cilantro Slaw

Smashed Red Potatoes with Garlic and Herb

String Beans with Ginger and Garlic

Kale Potato Chive Frittata

January 7, 2019 by Diane O'Neal

The frittata, an egg-based Italian classic dish, is a great go-to recipe for that mix of vegetables you have from a CSA bag but aren't sure what else to do with. This frittata recipe was inspired by chef and food blogger Kara Lydon's CSA surplus. She describes: "one key to a frittata is adding a flavor punch – whether it be garlic, onions, fresh herbs or spices. So for this frittata, I let the chives do the flavor work. I also added some Greek yogurt in place of cream to make the frittata richer and a little more nutritious."

Honey Roasted Butternut Squash with Cranberries and Feta

January 7, 2019 by Diane O'Neal

Savory-sweet side dish that's perfect for chillier nights or adding some holiday flavor to your meal. Flavors are easily customizable, so have fun with it! Recipe from Peas and Crayons.

Blistered Blue Lake Bean with Chili, Mint and Orange

January 7, 2019 by Diane O'Neal

A super quick, easy to prepare and appetizer that is simple and healthy while also offering a rollercoaster for your tastebuds! Recipe from A Cozy Kitchen.

This Week’s Bag Featuring Sweet Potatoes! – December 31st, 2018

December 17, 2018 by Diane O'Neal

Happy New Year!! Here’s to a great 2018 and an even better 2019!!

The Sweet Potato (Ipomoea batatas) is one of the oldest vegetables known to mankind. Sweet potatoes originated in Central and South America, but archaeologists have found proof through prehistoric remnants that the sweet potato was grown in Polynesia before western exploration, according to radiocarbon dating. Current thinking is that it was brought to central Polynesia around 700 AD, possibly by Polynesians who had traveled to South America and back, and spread across Polynesia to Hawaii and New Zealand from there.

The sweet potato is not a potato, and it is not a yam! They’re far higher in nutrients than many people realize too, though shouldn’t be eaten as the only vegetable. Consider the sweet potato high in fiber, Vitamin A, Vitamin C, Manganese, among many others. It can help boost brain function, stabilize blood sugar, enhance immune system, and it promotes vision health.

Preparation

The simplest way you can prepare a sweet potato is by first heating the oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Make a slit in the top of each sweet potato.

Farms that grow sweet potatoes

Aloun Farms

What else is in the bag?

Mixed Carrots
Kahumana Organic Farm & Cafe