Thyme

• Thyme is a perennial herb with over 100 different varieties.

• Thyme releases its flavors slowly so it is best for slow and long cooking applications, like stocks, stews and soups.

• Thyme can also be dried and stored for later use when fresh thyme is not available.

• Thyme pairs well with seafood, red meat, poultry and most vegetables, like potatoes, tomatoes, squash, carrots, and onions, but can also be used as a stand alone herb.

• Medicinally, thyme is said to be able to treat coughs and respiratory infections due its ability to help relax muscles in the trachea linked to coughing and inflammation. The essential oils have been used to treat back spasms and a tea infusion has been used to help ease headaches.

• Store in a cool, dry place.

RECIPES

Buttered Brie and Heirloom Tomato Toast with Honey, Thyme and Walnuts

• 4 slices whole grain sourdough bread, use gluten free if needed

• 2 tablespoons butter or olive oil

• 8 ounces brie cut into 8-12 wedges

• 6 fresh sprigs thyme

• 1/3 cup toasted walnuts

• Honey/honeycomb for drizzling

• 3-4 heirloom or regular tomatoes sliced

• Olive oil for drizzling

• Salt + pepper to taste

Preheat the oven to 450 degrees F. Place the bread on a baking sheet and rub each slice with a little butter (or you can use olive oil). Place in the oven and toast for 3-5 minutes. Remove from the oven and evenly divide the brie among the toast. Add the thyme. Place back in the oven and cook another 5 minutes or until the brie is melted. During the last minute, turn the oven to broil and broil 30 seconds to 1 minute. Remove from the oven. Sprinkle the toast with walnuts and drizzle with honey and or spread with honeycomb. Add the sliced tomatoes and very lightly drizzle with olive oil. Sprinkle with salt and pepper to taste. (https://www.halfbakedharvest.com/buttered-brie-and-heirloom-tomato-toast-with-honey-thyme-walnuts/)

Grilled Chicken with Lemon and Thyme

Peach Thyme Tarts 

Gingered Peach Bourbon Thyme Smash

Heirloom Tomato and Zucchini Galette with Honey + Thyme

Blackberry Thyme Margarita

Butternut Squash and Thyme Soup

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For more information see:

The Encyclopedia of Food

Specialty Produce

Sweet Potatoes

• At the KCSA we are introducing two new types of sweet potatoes…

•  Covington, which has copper and rose colored skin with sweet, smooth, bright-orange flesh.

• Murasaki, which has a purple to burgundy color with a slightly sweet taste and robust nutty flavor. 

• Though most people know what sweet potatoes are, there are a lot of misconceptions about this vegetable. Did you know that sweet potatoes are actually not related to potatoes at all? The potato is a stem tuber in the nightshade family, while Sweet potatoes are the edible enlarged roots of a flowering vine in the morning glory family.

• Also yams and sweet potatoes are not the same thing. Yams have a bumpy, tough brown skin (that looks almost tree trunk-like) with starchy, not sweet flesh and are native to Africa.  

• Sweet potatoes can be baked, roasted, steamed, boiled, simmered, or fried. 

• Best stored in a cool, dry and dark place. 

RECIPES

Oven Baked Sweet Potato Fries 

• 2 pounds orange fleshed sweet potatoes (yams), about 3 large ones

• 3 tablespoons extra virgin olive oil

• 1 1/2 teaspoons kosher salt

• 1 to 2 tablespoons spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.
  
  

Preheat oven to 450°F. Place a roasting pan or heavy duty baking sheet in the oven to preheat.
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into 1/4 to 1/2-inch thick wedges. Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.

Remove the preheated baking sheet from the oven. Carefully spread the sweet potatoes out in a single layer on the baking sheet. (Watch out, the pan is hot!) Bake for 15 to 25 minutes. After the first 10 minutes, remove the baking sheet from the oven and use tongs to turn over all of the sweet potato pieces. Return to the oven and bake for another 5 to 15 minutes, or until they are well browned. (https://www.simplyrecipes.com/recipes/oven_baked_sweet_potato_fries/)

Sweet Potato Biscuits with Honey-Safe Compound Butter 

Sweet Potato, Kale, and Chicken Soup 

Spiced Sweet Potato Sandwich with Feta 

Sweet Potato Hummus 

Roasted Sweet Potato with Garlic and Chile

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For more information see:

The Encyclopedia of Food

Specialty Produce

Hot Peppers

Red Rocket Cayenne

5-6” long red peppers with a sweet and hot flavor that are 10 times hotter than jalapeño. Great for drying into powder or adding to dishes for a hot kick.

Magnum Orange Habanero

These small green to bright orange peppers have a strong heat combined with fruity, citrus notes. A key ingredient in Jamaican jerks, but also great in hot sauces, slaws, salsas, or dried for later use.

Lemon Drop

Lemonly yellow 2-3 inches in length with a clean, uncomplicated slightly citrusy heat. Good for making into hot sauce and drying.

Red Thai Chili

Red or green thin, fiery little pointed peppers that are popular in Thailand for flavoring dishes and great for drying.

Jalapeno

This well known green spicy pepper has a medium to hot heat great for all traditional hot pepper needs such as sauces, salsas, stuffing, and pickling. Can be harvested green or red. Smoked red jalapeños are chipotles.

Sugar Rush Peach

Long, peach colored peppers with super sweet, peach-pineapple, smoky flavor and a nice rush of steamy hotness!

Bhut Jolokia Red (Ghost Pepper)

Also known as the Ghost pepper, this red wrinkly pepper is one of the hottest peppers in the world reading over 1,000,000 Scoville units. Great for making intense hot sauces or adding a kick to any dish.

Puma Pepper

Beautiful 2.5-3 inch long fruits with brushstrokes of tangerine and violet, bursting with habanero level heat. Great for making hot sauce!

Hungarian Hot Wax

Yellow, red or orange 3-4 in long peppers with medium to hot heat great for stuffing, roasting, and pickling.

Hot Paper Lantern

Wrinkled, red, lantern-shaped fruits that are 3-4" long with a sweeter, smokey, but hotter taste than habaneros. However, unlike habaneros the heat is slow, meaning you’ll be able to taste the sweetness and light smokiness before the heat. Great for drying, sauces, pickling and salsas.

Brazilian Starfish

Red star shaped juicy fruits with complex floral and fruity tones that offset a medium hotness that can exceed the heat of jalapeños.

Filius Blue Pepper

Compact plants with small violet-blue fruit that are medium to hot.

Leutschauer Paprika

Red pepper with a medium to hot heat that have a sweet aroma and crisp texture great for smoking, drying, and grinding to a delicious spicy powder.

Santa Fe Grande

Spicy, 4-inch peppers, pale yellow, orange or red in color and quite warm; makes pretty pickles and salsa.

Korean Dark Green Pepper

3-4-inch slender peppers that are dark green to red in color with a very spicy and hot flavor. Great for authentic kimchi and other Korean dishes.

Jamaican Scotch Bonnet

Named for their unique shaped fruits which resemble the Scottish “Tam o’ shanter” or “Tammie” hat, these orange to yellow peppers are similar to habaneros in heat and flavor but are a little sweeter with hints of apples and cherries. Great for sauces, slaws, and adding a Caribbean flare to any dish.

Sweet Bonnet

Like the Jamaican Scotch Bonnet but with significantly less heat! It should be milder than a jalapeño. The perfect pepper for making mild Caribbean recipes.

Habanada

A truly heatless habanero! Has the floral sweet flavor of a habanero but no heat. Looks like a habanero but instead of a rounded bottom, it has a pointed bottom. Great for eating fresh.

Celery

• Celery has a juicy and crunchy flesh with a mild salty flavor. Both stalks and leaves are edible, but use leaves sparingly since they have a more concentrated celery flavor.

• Did you know that celery is so crunchy it is used by Hollywood special effect designers to create the sound of breaking bones in movies!? 

• Celery is one of the main ingredients in mirepoix, a soup staple made up of 50 percent onion, 25 percent carrot and 25 percent celery.

• Celery is great for soups, but is also good for eating raw with dips or hummus, sauteing in dishes, braised with vegetable stock and wine, or baked with cream and cheese into a gratin.

• Best stored uncut in a container or bag in the refrigerator.

RECIPES

Celery Gratin 

• 1 bunch celery, thinly sliced crosswise

• ¾  cup grated Pecorino cheese

• ¾  cup heavy cream

• Salt & Pepper

• 1 cup coarse breadcrumbs

• 3 tablespoons finely chopped parsley

• 2 tablespoons olive oil

Preheat oven to 400 degrees F. and lightly grease 4 individual or one large oven-proof casserole dish. In a bowl, mix together the celery, cream, 1/2 cup of cheese, salt and pepper. Divide the celery evenly between the dishes, or place in the larger casserole, cover, and bake until fork tender, about 30 to 35 minutes. In a small bowl, mix together the breadcrumbs, parsley, remaining cheese, and olive oil and season with salt and pepper. Sprinkle the crumb mixture over the celery and return to the oven and bake another 10 minutes or until lightly browned. https://www.italianfoodforever.com/2012/11/celery-gratin/

Savory Chicken & Vegetable Pie With Hazelnut Crust 

Buffalo Chicken Chowder 

Tuscan Summer Minestrone with Sun-Dried Tomato Pesto

Easy Green Juice 

Miso Tahini Hummus with Celery Sticks 

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For more information see:

The Encyclopedia of Food

Specialty Produce

Beans

• Green beans have a mild, sweet flavor, and crisp texture and can be green, yellow or even purple. At the KCSA you will find two “bush” bean varieties called E-Z pick and Rocdor.

• E-Z Pick has 5 1/2 -6" long green beans that are, as the name implies, very easy to pick! 

• Rocdor has straight, 6 1/2" long, slender pods that have a deep yellow color.

• Bean plants are vigorous producers but if the beans are left on the plants they become “woody” so when they are on U-pick make sure you pick off the big ones and discard in the pathways.

• Green beans are good for eating raw, pickling, lightly steaming, and sauteing. 

• Pair with summer vegetables such as squash, eggplant, and tomatoes; compliment with fresh herbs, citrus, nuts, raisins or currants, and mild cheeses.

• Best stored in a container in the refrigerator or blanched and frozen for later use.

RECIPES

Easy Lemon Skillet Green Beans 

• 1 pound green beans, de-stemmed

• 2 tablespoons extra-virgin olive oil

• 1 garlic clove, grated or finely minced

• juice of ½ lemon plus ½ teaspoon zest

• sea salt and freshly ground black pepper

Bring a large pot of water to a boil. In a small bowl mix together the olive oil, garlic, lemon juice, zest, salt, and pepper. Boil the beans until tender but still vibrant green and a little bit crunchy, about 2 to 4 minutes. The timing will depend on their size. Drain the green beans in a colander, and rinse under cold water. Transfer to a kitchen towel and pat dry. Transfer to a serving dish and toss with the dressing. Season to taste and serve. https://www.loveandlemons.com/simple-lemon-green-beans/

Butternut Squash and Green Beans in Coconut-Milk Curry 

Mixed Beans + Quinoa Salad with Lime & Ginger Vinaigrette 

Vegan Green Bean Casserole 

Crispy Green Beans with Sriracha Mayonnaise 

Pickled Green Beans 

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For more information see:

The Encyclopedia of Food

Specialty Produce

Onions

• Onions are one of the oldest cultivated vegetables in the world and have been referenced in history for over 5000 years. They are crunchy with a pungent flavor when raw, and when cooked, they develop a nutty, mild flavor with sweet undertones.

• At the KCSA there are two successions of onions, fresh onions in the spring and storage onions in late summer to fall.

• Spring onions can be white, yellow or red and are usually bunched with a little bit of the green stem attached. They have a sweeter, milder flavor but can still be quite pungent and are best eaten raw or cooked like regular onions.

• Storage onions are harvested in mid summer, laid out in a dry shaded space and cured for 2-3 weeks. After that, they are then trimmed down and stored. 

• Onions are best used for dry-roasting, sauteing, grilling, caramelizing, soups and braising.

• Pair well with cream sauces, curries, pasta dishes, parsley, basil, Dijon mustard, potatoes, green beans, peas, beets, turnips, tomatoes, paprika, red wine, light bodied vinegars, meats and fishes.

• Did you know the best way to reduce crying when cutting onions is to chill them first and cut into the root end of the onion last. 

• Eating a sprig of parsley can get rid of onion breath! 

• Best stored cool, dry, dark place with plenty of air circulation

RECIPES

Simple Stewed Zucchini & Onions

• 3 tablespoons unsalted butter 

• 2 garlic cloves, chopped 

• 1 large yellow onion, chopped 

• 1 teaspoon dried thyme 

• 2 pounds zucchini/summer squash, sliced into 1/4 inch thick rounds 

• 1/4 cup dry white wine 

• salt 

• pepper 

• torn basil leaves for serving 

• freshly grated cheese for serving 

Heat the butter in a large heavy bottom pan over medium high heat. Add the garlic, onion, and thyme and cook, stirring occasionally, for about 3 minutes.  Stir in the zucchini and cook, stirring occasionally, until beginning to brown, about 8 minutes. Add the wine and cook, stirring occasionally to help break up any brown bits from the bottom of the pan. Season with plenty of salt and pepper and cook until veggies are tender, about 3 minutes longer. Serve with a few torn basil leaves and some freshly grated cheese or served on the side of grilled steak, chicken or pasta. http://dishingupthedirt.com/recipes/stewed-zucchini/

Caramelized Onions

French Onion and Apple Grilled Cheese 

French Onion Soup 

Quick Pickled Onions 

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For more information see:

The Encyclopedia of Food

Specialty Produce

Turnips

• At the KCSA you will find two different types of turnips in your share a white turnip called Hakuri and a red turnip called Hirosaki.

• Hakuri turnips have a sweet, almost fruity flavor with a tender crisp texture when eaten raw. The greens can also be eaten raw or cooked lightly with the roots.

• Hirosaki turnips have a crisp white inside with a round spicy red outside. The greens can also be eaten raw in salads or cooked lightly with the roots.

• When roasted, cooked turnips will caramelize slightly under the right conditions (high heat and fat), bringing out their natural sweetness.

• Turnips are also great eaten raw, braised, simmered, slow roasted and sautéed or pureed into soups .

• To store, remove greens from turnips. Put greens and turnips in separate containers in refrigerator.

RECIPES 

Garlic Butter Roasted Turnips 

• 1 bunch of salad turnips 

• 4-5 unpeeled garlic cloves

• 1 shallots, finely chopped

• 5-6 sprigs of fresh thyme

• 3-4 tablespoons unsalted butter, melted

• salt and pepper to taste

Preheat the oven to 400. Remove the greens from the turnips (save them for another use) and slice the larger turnips into quarters and the smaller turnips in half. They should be about 1/4 inch thick in diameter. On a rimmed baking sheet toss the sliced turnips with the garlic cloves, shallots and thyme. Drizzle with the melted butter (melt the butter on a stovetop) and sprinkle generously with salt and pepper. Place in the oven and bake until the turnips are tender and lightly browned, about 30-40 minutes. Remove from the oven and let cool slightly before serving. http://dishingupthedirt.com/recipes/garlic-butter-roasted-turnips/

Turnips Green Pesto Pizza 

Turnip Au Gratin

Pink Pickled Turnips  

Braised Turnips Greens with Turnips and Apples 

Haitian Beef and Winter Squash Soup (Soup Joumou)

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For more information see:

The Encyclopedia of Food

Specialty Produce

Chinese Cabbage

• Napa cabbage has long green and white compact leaves that are crisp and aqueous with a subtly sweet, mild flavor.

• Napa can grow quite large, sometimes a foot high and 5-6” in width. 

• At KCSA you will see napa cabbage in the fall on the share.

• Napa cabbage is best suited for both raw and cooked applications such as braising, stewing, grilling, stir-frying, boiling and is fermented as the main ingredient in kimchi. 

• Also, as bok choy and tatsoi are technically varieties of Chinese cabbage, they get an honorary mention here as well!

• Best stored in the refrigerator in bags or containers.

RECIPES

Napa Cabbage and Bean Soup 

• 3 tablespoons extra virgin olive oil

• 4 cloves garlic smashed and peeled

• 1 pinch pinch of red pepper flakes or more for serving (optional)

• 1 small head Napa cabbage leaves torn into 2-inch pieces

• 15.5 ounce can red kidney beans rinsed and drained

• 15.5 ounce can chickpeas rinsed and drained

• 4 cups vegetable broth

• Kosher salt and fresh cracked black pepper to taste

• lemon wedges and crusty bread for serving

Cut the bottom off the cabbage, then peel away the cabbage leaves; cut or tear into two-inch pieces. Rinse the leaves with cold water. Allow them to drain or use a salad spinner to remove excess water. Heat the oil in a medium pot over medium heat; add the garlic and red-pepper flakes. Cook, stirring, about 1 minute, or until oil becomes fragrant (do not brown). Add cabbage, toss to coat, and season with salt, to taste. Cook until cabbage is just wilted, about 2 minutes. Toss the beans and chickpeas into a strainer and rinse with cold water. Shake out excess water and add them and the broth to the pot of cabbage; bring to a simmer. Cook until heated through, about 3 to 5 minutes. Remove garlic and add salt and pepper if needed. Serve with crusty bread, lemon wedges, and red pepper flakes.  https://www.themountainkitchen.com/napa-cabbage-and-bean-soup/

Thai Salmon Burgers

Easy Kimchi 

Pork, Shrimp, and Napa Cabbage Dumplings 

Spicy Napa Cabbage Slaw with Cilantro Dressing

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For more information see:

The Encyclopedia of Food

Specialty Produce