I am Super Excited about this weeks share, and i think you will be too..
This Weeks Share Includes:
Tulsi-Basil (New This Week), Red Cabbage, Rainbow Carrots, Cucumbers (New This Week), Fennel, Green Onions, Red Radishes, Zucchini & Mixed Squash, Peaches
Florida Peaches!! Unfortunately we did not have a large yield of peaches due to the insects that also like to enjoy these fruits – do you blame them? But fortunately we were lucky this week to have enough pristine peaches to let all of our CSA members taste our (somewhat) new crop on the farm. This is our 3rd year of harvesting our fruit tree crop- made up of several University Of Florida varieties of peaches and plums in all different shapes, sizes, and flavors. Florida peaches differ from the soft & fuzzy peaches that you are probably familiar with, in that they are best enjoyed when they still feel firm, not soft and mushy.
For a Cool and Refreshing Summer salad incorporating your Cucumber, Red Radishes, Rainbow Carrots and Red Cabbage, Try Our:
Summer Radish Salad:
Slice the cucumbers and red radish, peel the rainbow carrots into long colorful ribbons, and finely chop or shred the red cabbage, Combine all the veggies in a big bowl, Whisk olive oil, vinegar (white, apple, balsamic, red wine, etc.) sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.
Jasmine, Our trusty and hardworking employee has been working at Frog Song for 5 years now and plays a critical role in the success of our farm. She cares for the animals, works the markets, picks and arranges the flowers, cleans the eggs and cooks our delicious farm lunches, just to name a few. I often ask jasmine for some advice on how to prepare and cook some of the vegetables we grow and she always provides me with the healthiest recipes and simplest but useful tips. Try her recipe for a Minty-Clove flavored tea, delicious hot or cold.
Jasmine’s Tulsi Tea.
In a small pot bring 1 quart of water to a boil, discard the rubber band and add the bunch of Tulsi Basil (no need to discard stems).
Turn off the heat and allow the tea steep for a few hours until it cools off to room temperature.
Store in the fridge and sweeten with agave as desired.