CARDIFF TINY FARM CSA BOX
OCTOBER 7TH
Recipe Ideas
Farro and Roasted Broccolini Bowl with Mushrooms and Sage
Uses: broccolini · mushrooms
Nutty farro with roasted broccolini, sage-scented mushrooms and shallots, and a shower of Parmesan
View recipe →Spiraled Carrot Salad with Persimmon Vinaigrette
Uses: Carrots · microgreens · beet · persimmon
Carrots spiralized or grated, tossed with beet, microgreens, toasted pepitas, and a blender vinaigrette of ripe persimmon
View recipe →Featured Item
Fuyu Persimmons
Behneman Farm · Valley CenterFuyu persimmons are one of fall’s sweetest treats. Unlike their pointed Hachiya cousins, Fuyus can be eaten while still firm and crisp, with a texture similar to an apple and a mellow, honey-like sweetness. Their skin is edible too, so simply wash, remove the leafy top, and slice.
Enjoy them on their own, toss them into salads with greens, nuts and cheese, or pair them with roasted vegetables for a little sweetness.
TipKeep firm Fuyus in the refrigerator to preserve their crunch. Depending on ripeness, they can keep for roughly a week to a month. Handle gently—they bruise easily.
Find recipes →Small farms have a unique ability to grow flavorful, delicate, and culturally significant crops that rarely appear in conventional grocery supply chains, largely because many don't ship well, bruise easily, or lack the uniformity required by large-scale distributors.
