csa share week #12

In your share this week
sungold cherry tomatoes
tomatoes
sweet potatoes
cantaloupe
sweet corn
lettuce
cucumbers
green bell peppers
red russian kale

sungold cherry tomatoes are the sweetest cherry tomatoes we grow, they are a deep orange when ripe

we grow red and white sweet potatoes, the variety this week is Beauregard a red sweet potato. Use them any way you would a regular potato, boiled, baked, roasted, fried, grilled, mashed.

Chilled Cantaloupe Soup
1 cantaloupe-peeled, seeded, and cubed
2 cups orange juice
1 tbsp. fresh lime juice
1/4 a tsp. ground cinnamon

place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to a large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate 1 hour.

Kale and lentil stew  
1 large onion diced
2 cloves minced garlic
olive oil
5 cups vegetable or chicken broth
1 sliced carrot
3/4 cup of lentils rinsed
2 tomatoes diced
1 bunch of red russian kale washed and coarsely chopped

Drizzle olive oil on the bottom of a large stockpot and saute onions and garlic for ten minutes over medium heat. Add remaining ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally. Serve as soon as the lentil are tender, about 30 minutes.

sweet potato empanada            
2 medium sweet potatoes
1/2 a cup goat cheese
1/4 cup pecans, chopped
3 tbsp. green onions, sliced
pinch ground cinnamon
24 wonton wrappers
2 eggs, lightly beaten
peanut oil, to fry


chipotle dipping sauce:
1 cup mayonnaise
3 tbsp. honey
1/2 a lemon, juiced
1 tbsp. adobo sauce

Mix all sauce ingredients together in a small bowl for dipping.


Preheat oven to 350 degrees. Wash and dry sweet potatoes. Place on a sheet tray and poke with a fork. Place in preheated oven and bake for 40 minutes or until cooked and soft.


Remove until cool enough to handle. Split potato and remove pulp with a spoon into a mixing bowl. Add goat cheese, pecans, green onions and cinnamon. Mix well.

Brush outer edges of wonton with beaten egg. Add about 1 tsp of sweet potato filling to center of each wonton. Fold edges over to make a triangle and seal edges firmly.

Fry wontons in a deep skillet in peanut oil. Flip and wait until golden brown and crisp. Remove and drain on paper towel.