This week’s recipes feature the leeks, cabbage, tomatoes, rainbow chard and fresh oregano you received in your CSA basket.  The recipes are a main dish and side – both pretty simple to make with plenty of raw food goodness.

As far as our farm – our seven little Mangalitsa/Hereford cross piglets are doing well and I only have one more color way to figure out before my fall yarn colors are complete. Yay.  We also had our alpacas sheared this week so I can start processing that fiber as well.  We will be blending all of the alpaca fiber with our two different wool blends – I think some very nice yarn will result.

We are also enjoying the ever increasing summer produce and are happy for all the fresh greens and now, tomatoes…:).    How is your summer going?

Fish Tacos with Cabbage Leek Slaw

Ingredients

  • 12 flour tortillas
  • 3 lbs white fish
  • 1/2 head green cabbage
  • 3 carrots
  • 1 leek
  • 1 small handful fresh oregano
  • 1 small handful fresh cilantro
  • 1 lime
  • 1/4 cup mayo
  • salt and pepper to taste

Instructions

  1. Cut core off cabbage and cut into large chunks.  Place in food processor.

  2. Remove ends from carrots and cut into large chunks.  Add to food processor.

  3. Remove end from leek.  Chop in large pieces and add to food processor.  Add in cilantro and oregano.

  4. Juice one lime and add to vegetables.  Pulse food processor until vegetables are finely chopped - transfer to medium size bowl.

  5. Add mayo and salt and pepper to vegetable mixture.  Stir well and refrigerate while you prepare the fish.

  6. Season fish and grill for approximately 4-5 minutes per side.

  7. Warm tortillas, then spread with mayo if desired.  Add grilled fish and top with cabbage leek slaw.


pixabay rainbow chard

Rainbow Chard Salad with Poppy Seed Dressing

Ingredients

  • Rainbow Chard
  • Cucumbers
  • Leeks
  • Cherry Tomatoes
  • Kale
  • 1 1/2 cups mayo (I use coconut or avocado oil mayo)
  • 1/3 cup sucanat or coconut sugar
  • 4 tbsp apple cider vinegar
  • 3 tsp poppy seeds
  • 1/4 cup milk (dairy or non-dairy)

Instructions

  1. Remove stalks from chard and kale.  Tear into bite size pieces and place in salad bowl.

  2. Slice cucumbers and leeks and lay on top of chard and kale.

  3. Thinly slice cherry tomatoes and lay on top of cucumber slices and leeks.

Poppy Seed Dressing

  1. Combine all dressing ingredients in quart sized jar.  Use stick blender or whisk and blend until smooth.

  2. Top salad with poppy seed dressing.  Adding raisins, cranberries and/or toasted pecans adds nice flavor as well.

Interested in learning more about healthy eating and our family's locally produced farm products?