There were only a small handful of the Romano beans to harvest this week, but you will be getting some soon. In the meantime we harvested colored carrots that will be in your share this week, along with more golden and green zucchinis, broccoli, bunching onions, cucumbers, kale, braising greens, heirloom tomatoes and herbs.
Roasted Carrots with Sesame Ponzu Vinaigrette
- 1 pound carrot, peeled and cut into ¾” thick diagonal pieces
- 2 teaspoons cooking oil or olive oil
- 1 tablespoon ponzu sauce (recipe below)
- 1 teaspoon sesame seeds
- 1 tablespoon chopped green onions
- ½ teaspoon roasted sesame oil
Roast the carrots until just tender but slightly crunchy at 375F for 15-18 minutes. In a small bowl, whisk together the remaining ingredients. Toss with the cooked carrots.
Ponzu Sauce, Authentic
The magic of Ponzu is possible in your own kitchen – Fresh is the secret; don’t settle for the bottled stuff. Ponzu sauce is great with all kinds of fish, seafood, meats, and vegetables too. It’s also used as a dipping sauce for appetizers and such – Your imagination is your limit.
- 1/4 cup orange juice, and zest
- 2 tablespoons sake
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 1/2 teaspoons fresh lime juice
- 1 pinch cayenne pepper
- 1 teaspoon water
- 1/2 teaspoon cornstarch
- 1/2 teaspoon sesame oil
Zest your orange (this is most easily and effectively done with a Micro-Plane grater – if you’ve not discovered how great these are, you must get one!) – Now juice it. You need ¼ cup; make a screwdriver with the rest.
Put orange juice, zest, sake, sugar, soy sauce, lime juice, and cayenne into a saucepan.
Bring to a boil, turn down heat to a simmer, and reduce sauce by half for about 3 minutes.
Mix together the water and corn starch, add to the simmering sauce, and stir until thickened.
Allow to cook for another minute or two, add sesame oil and stir.
…and don’t throw away those carrot tops. Make a delicious, versatile salsa with it! You can use it as a dip for veggies, chips and bread, a marinade for meats and veggies, or a drizzle for omelets or roasts.
Carrot Top Salsa
- 2 cups minced carrot greens (leaves and tender stems only)
- 3 tablespoons minced garlic
- 3 tablespoons minced fresh oregano
- 2 tablespoons minced jalapeno pepper
- 1 to 1 ¼ cups olive oil
- ½ cup red wine vinegar
- Zest and juice of 1 lemon
Add all of the ingredients to a bowl and stir to combine. You can adjust the oil to make it a thinner or chunkier sauce. Cover and let stand at room temperature overnight while the flavors intermingle. This salsa only gets better with age, so you’ll know when it’s good when the tops have turned a muted shade of army green. Decant the salsa into a jar and refrigerate. The oil may congeal in the cold temperature, but it will not affect the flavor. Bring to room temperature before serving.
Until next week, enjoy your CSA share! And don’t forget to bring back those clamshells for recycling. I can always use them.