Whole Farm CSA - Week of March 7
Full Share: 2# beets, 6 blush onions, choice of winter squash, micros, sage, arugula, spinach
Half Share: 1# beets, 4 blush onions, choice of winter squash, micros or sage, arugula, spinach
Happy CSA Wednesday everyone!
We’re back into Winter weather this week but the first day of Spring is only 11 days away! Writing to you all last week about the transitions we’re headed towards (warmer weather, new produce, fresh sounds, sights, smells, etc.) definitely helped me get in a more forward thinking mindset, so I hope it did the same for you.
This week’s CSA has beets, blush onions, a choice of winter squash, microgreens, sage, arugula and spinach. Opportunity abounds, but I’m going to share a recipe for what I personally ate for the last three meals in a row: shakshuka! This is a great way to use your onions and spinach, and would taste great topped with microgreens, accompanied by a simple arugula salad and some crusty bread.
Originally from North Africa, shakshuka is now a popular dish all over the Middle East found everywhere from dorm room kitchens to five star restaurants. It’s quick, easy to make, and incredibly versatile. I made mine using chopped garlic and onions from the farm, a few bunches of our chard (I sauteed mine ahead of time in garlic and oil; separate the stems and ribs and saute until soft, then add greens a few handfuls at a time, allowing them to wilt before adding more), a can of fire roasted tomatoes, and fresh eggs! But again, what I love about shakshuka is that you can really use whatever vegetables you have on hand, so feel free to get creative.
Start by heating up a large skillet with a few tablespoons of olive oil over medium-high heat. Add 2 chopped blush onions and saute for 5 minutes. Add the garlic and once golden, add two bay leaves followed by whatever vegetables you’re using in order of cooking time - spinach and your canned or fresh tomatoes can go in together. Add spices to taste, I like using cumin, cayenne, salt and pepper. Let everything cook down together for 10 or 15 minutes. The final step is to add your eggs -- make a small well for each and crack your eggs directly into the pan. Cover and cook over medium heat for 5-7 minutes, or until the whites are set. Remove from heat and allow to sit for 2 minutes, sprinkle with microgreens (you can add the rest to your salad) and serve!
Here are a couple of links to other recipes as well.
Green Shashuka with Spinach and Feta
Ottolenghi's Traditional Shakshuka
Lahbco's Beet Green Shakshuka (instagram reel)
You can (virtually) leaf through the past few weeks’ newsletters for more squash oriented inspiration and check out this article for sage-centric recipes. Reminder: you can always dry any sage you don’t use by hanging it upside down — once dried, you can use it in recipes in place of fresh sage or steep in hot water for a delicious tea!
Wishing you all a wonderful rest of your week. As always, follow and tag us on instagram @gallatinvalleybotanical or on facebook and enjoy your veggies!
Sasha