Author: adamsoucie

  • Spring 2022 CSA – Week 2

    Hello Frog Song Fans! In your share this week, you will find:

    • Cabbage, Green baby
    • Celery
    • Dill
    • Dandelion Greens
    • Snow Peas
    • Purple Daikon Radishes
    • Strawberries
    • Sweet potatoes, Murasaki
    • Zucchini

    CSA MEMBER APPRECIATION DAY:

    We’re really grateful for all of the CSA members. You guys help making it possible to grow good quality food, and we would like to show our appreciation. Please join us on April 24th, when you will have a chance to meet Amy, John, and Amy Jane (our awesome CSA coordinator). Click here to RSVP. We hope to see you!

    Featured Product: Dandelion Greens

    Dandelion greens are one of the most nutritionally dense green you can eat, even better than spinach or kale. They are a great source of vitamins and minerals such as: Vitamins A, C and K. They are also believed to reduce swelling and inflammation, and they’re delicious just sautéed with some garlic! If you’re interest on seeing this superfood in our fields, we’ll host farm tours throughout Spring. The next date will be April 16th, but we have several other dates if you’d like to stop by to pick your own strawberries! Please register at Eventbrite so we can make sure that we’ll provide the best experience possible to all of our amazing customers attending the event. See you then!

    Dandelion Greens and Beans Skillet – Running to the Kitchen

    Ingredients:

    • A large bunch of dandelion greens, washed and chopped
    • Sliced red onion
    • Herbs of choice – I use fresh thyme but rosemary, oregano or tarragon would be all be great
    • Ground nutmeg
    • Salt & pepper
    • 2 cans of beans – I use cannellini and red beans but choose any assortment you like
    • A generous splash of balsamic vinegar

    Instructions:

    1 – Sauté the onions until softened.

    2 – Add the herbs and spices and stir.

    3 – Add the dandelion greens, cover and let them steam until tender.

    4 – Remove the cover, add the beans and continue cooking until they’re just warmed through.

    5 – Turn off the heat, add the balsamic vinegar.

    6 – Season to taste and serve!

    Green Apple and Celery Salad with Dill – Once Upon a Chef

    Ingredients:

    • 8 large celery ribs, peeled and thinly sliced (about 4 cups; see note)
    • 1 green apple, peeled and diced
    • ½ English cucumber, seeded and diced
    • ¼ cup finely chopped fresh dill
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon lemon zest, from 1 lemon
    • 2 tablespoons lemon juice, from 1 lemon

    Instructions:

    In a large bowl, toss together all of the ingredients until evenly combined. Taste and adjust seasoning, if necessary. Serve cold.
    Note: To peel the celery, use a vegetable peeler to lightly peel off the outer layer from the rounded side of the celery ribs.

    SWEET POTATO CABBAGE CASHEW STIR FRY – RUNNING ON REAL FOOD

    Ingredients:

    For the Baked Tofu:

    • 1 package medium, firm or extra-firm tofu, drained
    • 2 tbsp soy sauce
    • 1 tbsp cornstarch or arrowroot powder (optional, helps it crisp up)
    • 1 tsp each garlic powder and black pepper (optional, for extra seasoning)

    For the Stir Fry:

    • water or vegetable broth for cooking
    • 2 cups peeled and cubed sweet potato
    • 3 cloves garlic, minced
    • 4–5 cups chopped green cabbage (1 small cabbage or 1/2 a large one)
    • 1 cup peeled and grated carrot (about 2–3 carrots)
    • 2 red bell peppers, thinly sliced
    • 1 bunch green onions, chopped into 1 inch pieces
    • 3/4 cup (100 g) raw cashews
    • cooked brown rice, for serving (optional)
    • fresh chopped cilantro, for serving (optional)

    For the Sauce:

    • 3 tbsp soy sauce or gluten-free tamari
    • 3 tbsp hoisin sauce (use gluten-free if needed)
    • 1 tbsp maple syrup or coconut sugar

    Instructions:

    1 – To make the tofu, preheat the oven to 400 degrees F. Cube the the block of tofu and place in a bowl. Add the soy sauce, cornstarch, garlic powder and black pepper and toss to coat. Place the cubes of tofu on a baking tray and bake for 30-40 minutes until browned.
    2 – To make the sauce, whisk the soy sauce, maple syrup and hoisin sauce together in a small bowl. Set aside.
    3 – To make the stir fry, add the cubed sweet potato to a wok or large skillet with about 1/4 cup of water or broth, cover and let steam until almost fully cooked, approximately 7-8 minutes. Add the cabbage, garlic, bell peppers, carrot and green onion.
    4 – Cook over high heat, stirring frequently for 6-7 minutes until the cabbage and peppers are cooked tender but not overcooked. If the pan gets too dry, add 1-2 tbsp water or broth as needed. Add the cashews when there are a couple minutes left (or reserve to use as a topping).
    5 – Add the sauce and stir to combine.
    6 – If serving right away, divide between four bowls (on top of brown rice, if desired), top with the baked tofu and fresh cilantro and enjoy! Otherwise, store in the fridge in a container for up to 3 days.

    PORK AND BALSAMIC STRAWBERRY SALAD – TASTE OF HOME

    Ingredients:

    • 1 pork tenderloin (1 pound)
    • 1/2 cup Italian salad dressing
    • 1-1/2 cups halved fresh strawberries
    • 2 tablespoons balsamic vinegar
    • 2 teaspoons sugar
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 tablespoons olive oil
    • 1/4 cup chicken broth
    • 1 package (5 ounces) spring mix salad greens
    • 1/2 cup crumbled goat cheese

    Instructions:

    1 – Place pork in a shallow dish. Add salad dressing; turn to coat. Refrigerate, covered, at least 8 hours. Combine strawberries, vinegar and sugar; cover and refrigerate.
    2 – Preheat oven to 425°. Drain and wipe off pork, discarding marinade. Sprinkle with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add pork; brown on all sides.
    3 – Bake until a thermometer reads 145°, 15-20 minutes. Remove from skillet; let stand 5 minutes. Meanwhile, add broth to skillet; cook over medium heat, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; add strawberry mixture. Heat through.
    4 – Place greens on a serving platter; sprinkle with cheese. Slice pork; arrange over greens. Top with strawberry mixture.

    Spaghetti alla Nerano (Spaghetti with Zucchini) – Memorie di Angelina

    Ingredients:

    • 400g (14 oz) spaghetti
    • 800g (1-1/2 lbs) zucchini, sliced into thin rounds
    • 200g (7 oz) provolone cheese, grated (see Notes)
    • 2 or 3 garlic cloves
    • A few basil leaves
    • Olive oil
    • Salt and pepper

    Instructions:

    1 – Fry the zucchini slices in oil (preferably olive oil) until they are lightly browned. Proceed in batches if your skillet isn’t large enough to hold all the slices in a single layer. As they are done, lay the fried zucchini slices on paper towels to absorb the excess oil. Sprinkle lightly with salt.

    2 – Bring a large pot of water to the boil, salt well, and throw in the spaghetti. Cook until very al dente.

    3 – While the spaghetti is cooking, in a large skillet or sauté pan, sauté the garlic lightly in olive oil. Remove the garlic.

    4 – When the pasta is done, drain it, but not too well. Add the zucchini rounds and then then pasta to the skillet and a ladleful of pasta water. (If you want, reserve some of the zucchini for garnish.) Mix everything together vigorously for a minute or two. (The zucchini rounds are bound to break up, but that’s normal.) Then add the grated cheese and some more basil leaves, and continue mixing until the cheese has completed melted into a creamy sauce, adding more pasta water if need be to keep things flowing smoothly.

    5 – Serve your spaghetti right away, topped with the remaining zucchini slices for garnish, along with perhaps a basil leaf or two.

    Snow Pea and Radish Salad with Mint and Dill – Crowded Kitchen

    Ingredients:

    • 3 cups fresh snow peas, sliced thinly on a bias
    • ¾ cup fresh, shelled peas
    • 8 radishes, sliced into thin matchsticks
    • 1 cup thinly sliced cucumber
    • ¾ cup vegan feta cheese (or regular)

    For Vinaigrette:

    • 1 ½ tbsp fresh chopped dill
    • 1 ½ tbsp fresh chopped mint
    • ⅓ cup olive oil
    • 3 tbsp lemon juice (freshly squeezed)
    • 1 tbsp lemon zest
    • 2 tsp agave (optional)
    • 1 tsp salt
    • ¾ tsp pepper

    Instructions:

    1 – Prepare all salad ingredients and add toss in a large bowl.
    2 – Whisk together vinaigrette ingredients or add to a jar, seal and shake well.
    3 – Pour over salad, toss and enjoy!

  • Spring 2022 CSA – Week 1

    Spring is here! And it brings the most delicious and exciting shares for our CSA members. This week, you’ll find in your box:

    • Napa Cabbage
    • Baby Collards
    • Purple Kohlrabi
    • Cherokee Lettuce
    • Strawberries
    • Sweet Red Onion
    • Parsley
    • Sugar Snap Peas from Rainbow Star Farm
    • Yam Fingerling Sweet Potatoes

    Featured product: Snap Peas from Rainbow Star Farms

    Snap peas are a delicious edible-pod pea that are a cross between snow peas and garden peas. Its natural sweetnesses makes it a great addition to salads, stir fries, or even as an on-the-go snack.

    Our CSA members are well familiar with the versatility of snap peas, but the ones in your share this week are a little more special. They’re carefully grown and harvested by our partner grower Rainbow Star Farm, a 3-acre farm that offers a variety of fresh produce within the city limits of Gainesville, FL. Locally run and operated for over 30 years, Rainbow Star believes in natural and organic cultivation of food. Check out their Facebook and thank you for supporting our local businesses!

    Roasted Sugar Snap Peas – Easy Weeknight Recipes

    Ingredients:

    • 1/2 pound sugar snap peas, ends trimmed
    • 1 small red onion, cut in slices
    • 1 tablespoon olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon Italian Seasoning
    • salt and pepper, to taste

    Instructions:

    1 – Preheat oven to 425˚F.

    2 – Line a large rimmed baking sheet with aluminum foil. Arrange sugar snap peas and red onions on baking sheet.

    3 – Drizzle with olive oil and mix around until everything is coated.

    4 – Add garlic powder, Italian seasoning, salt, and pepper; stir around to combine.

    5 – Roast for 10 to 12 minutes, or until crisp tender, stirring once during cooking. 

    6 – Remove from oven and serve.

    Southern Collard and Sweet Potato Hash – Washington Post

    Ingredients:

    • 2 tablespoons grapeseed or another neutral oil
    • 2 medium sweet potatoes (1 1/2 pounds total), peeled and thinly sliced
    • 1 yellow onion (12 ounces), halved and thinly sliced
    • 1 red bell pepper (8 ounces), stemmed, seeded and cut into 1/2-inch dice
    • Fine sea salt
    • 1 bunch (12 ounces) collard greens, ribs removed and leaves chopped
    • Freshly ground black pepper
    • 2 tablespoons nutritional yeast (optional)

    Instructions:

    1 – In a large cast-iron skillet over medium heat, heat the oil until shimmering. Place a layer of sweet potatoes on the bottom of the skillet, overlapping them slightly. Sprinkle a layer of onions and peppers over that and season lightly with salt. Add another layer of potatoes, onions, peppers and salt, and repeat until you’ve used all the vegetables.

    2 – Cover the skillet and cook the mixture until the sweet potatoes brown on the bottom, about 5 minutes. Using a spatula, flip the mixture (in pieces — don’t worry about keeping it intact), cover and cook until the sweet potatoes brown on the bottom, about 5 minutes.

    3 – Fold in the collard greens and cook the mixture, uncovered, stirring occasionally, until all the vegetables are tender, 5 to 10 minutes.

    4 – Season lightly with the pepper and stir in the nutritional yeast, if using. Taste and season with more salt and pepper, if needed. Serve hot.

    Ottolenghi’s Cabbage and Kohlrabi Salad – The Taste Space

    Ingredients:

    • 300 grams green cabbage (1/4 head, thinly sliced)
    • 300 grams kohlrabi (1 medium-large head, peeled and julienned)
    • 6 Tbsp. fresh dill (roughly chopped, I didn’t have enough fresh dill, so I threw in some dried dill weed)
    • 1 cup dried cherries
    • 1 lemon (3 tbsp fresh lemon juice)
    • 1 Tbsp. apple cider vinegar
    • 1 Tbsp. olive oil
    • 1 garlic clove (crushed)
    • 100 grams sprouts (alfalfa works but others are great too! I used a mix of lentil, alfalfa, radish, etc – reserve some for garnish, optional)
    • 1 tsp. salt (or to taste)
    • pepper (fresh, to taste)

    Instructions:

    1- Mix together the chopped cabbage, kohlrabi, dill, cherries, lemon zest and juice, vinegar, oil and garlic. Massage everything together for a few minutes to allow the flavors to meld and to soften the cabbage and cherries. Let the salad sit for 10 minutes.

    2 – Add the sprouts, salt and pepper, and adjust to taste.

    3 – Garnish with reserved sprouts and serve at room temperature.

    Avocado Strawberry Mango Salsa – Ambitious Kitchen

    Ingredients:

    • 1 cup diced strawberries (a little more than a half pound of strawberries)
    • 1 cup diced ripe mango (from 2 large mangoes)
    • 1 avocado, diced
    • 1 jalapeno, seeded and diced
    • 2 tablespoons finely diced red onion
    • 2-3 tablespoons diced cilantro
    • 1 small lime, juiced
    • 1/4 teaspoon salt, plus more to taste

    Instructions:

    Place all ingredients in a medium bowl and mix to combine. Garnish with extra cilantro. Serve with pita chips for dipping. Also great served on salmon, fish tacos or shrimp. Serves 4-6. Double the recipe to serve 10-12.

  • WINTER 2022 CSA – WEEK 13

    We are providing these delicious products from our farm in our CSA shares this week:

    • Beets
    • Green baby Cabbage
    • Celery
    • Curly Kale
    • Romaine Lettuce
    • English Peas (in shell)
    • Strawberries
    • Scallions
    • Turmeric

    Green Goddess Salad – (Inspired on Baked by Melissa’s recipe)

    INGREDIENTS

    • 1 Small Cabbage
    • ½ a head of lettuce
    • ⅓ of a bunch of Kale
    • ⅓ bunch of scallions
    • 3 celery stalks
    • ½ english cucumber

    Dressing

    • ⅓ of a bunch of Kale
    • ⅓ bunch of scallions
    • ½ shallot
    • Juice of 2 lemons
    • ¼ cup of Olive Oil
    • 2 tbsp Rice Vinegar
    • 2 cloves of garlic
    • ¼ cup of nuts of your choice
    • 1 cup fresh torn Basil leaves
    • ⅓ cup nutritional yeast
    • 1 teaspoon salt

    INSTRUCTIONS

    1.Place all salad ingredients in a big bowl

    2.Add all liquid dressing ingredients to a blender, then add the dry dressing ingredients and blend until smooth

    3.Pour dressing over salad and mix well. Enjoy!

    Classic Borscht – Natasha’s Kitchen

    INGREDIENTS

    For Borscht:

    • 3 medium beets, peeled and grated
    • 4 Tbsp olive oil, divided
    • 8 cups chicken broth , + 2 cups water
    • 3 medium yukon potatoes, peeled and sliced into bite-sized pieces
    • 2 carrots, peeled and thinly sliced

    For Zazharka (Mirepoix):

    • 2 celery ribs, trimmed and finely chopped
    • 1 small red bell pepper, finely chopped, optional
    • 1 medium onion, finely chopped
    • 4 Tbsp ketchup or 3 Tbsp tomato sauce

    Additional Flavoring:

    • 1 can white cannelini beans with their juice
    • 2 bay leaves
    • 2-3 Tbsp white vinegar, or to taste
    • 1 tsp sea salt, or to taste
    • 1/4 tsp black pepper, freshly ground
    • 1 large garlic clove, pressed
    • 3 Tbsp chopped dill

    INSTRUCTIONS

    1 – Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).

    2 – Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened. 

    3 – Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.

    4 – While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.

    5 – When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

    STRAWBERRY OATMEAL BARS – Well Plated by Erin

    INGREDIENTS

    For the Strawberry Bars

    • 1 cup old-fashioned rolled oats gluten free if needed
    • 3/4 cup white whole wheat flour or substitute all-purpose flour or 1:1 baking flour to make gluten free
    • 1/3 cup light brown sugar
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon kosher salt
    • 6 tablespoons unsalted butter melted (or substitute melted coconut oil to make vegan/dairy free)
    • 2 cups small-diced strawberries about 10 ounces, divided
    • 1 teaspoon cornstarch
    • 1 tablespoon  freshly squeezed lemon juice from about 1/2 small lemon
    • 1 tablespoon granulated sugar divided

    For the Vanilla Glaze (Optional)

    • 1/2 cup powdered sugar sifted
    • 1/2 teaspoon pure vanilla extract
    • 1 tablespoon milk any kind you like

    INSTRUCTIONS

    1 – Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.

    2 – In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.

    3 – Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.

    4 – Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).

    5 – While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

    FRESH TURMERIC TEA – COOKIE AND KATIE

    INGREDIENTS

    • One 2-inch nub of fresh turmeric (no need to peel)
    • 1 cup water
    • Optional: Lemon or orange round, honey or maple syrup

    INSTRUCTIONS

    1 – To prepare the turmeric, slice it into thin rounds (no wider than ¼-inch). Combine the sliced turmeric and water in a saucepan over high heat. 

    2 – Bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer for 5 minutes.

    3 – Remove the pot from the heat. Carefully pour the mixture through a mesh sieve into a heat-safe liquid measuring cup, or directly into a mug.

    4 – If desired, serve with a lemon or orange round and/or a light drizzle of honey or maple syrup, to taste. Serve hot.

    CHANGE IT UP: Choose just one optional flavoring—1 cinnamon stick, several twists of coarsely ground black pepper, 1-inch piece of fresh ginger (cut into thin slices, same as the ginger), or several sprigs of fresh mint. Combine with the turmeric and water before warming the mixture.

    Peas with lemon, Mint, and Scallions – FINE COOKING

    INGREDIENTS

    • Kosher salt
    • 8 oz. shelled fresh peas (about 2 cups) or frozen peas (about 1-1/2 cups)
    • 2 Tbs. unsalted butter
    • 4 large scallions (white and light green parts), thinly sliced
    • 1/4 cup heavy cream
    • 2 Tbs. finely chopped fresh mint
    • 1/2 tsp. packed finely grated lemon zest
    • Freshly ground black pepper

    INSTRUCTIONS

    1 – If using fresh peas: Fill a large saucepan half full with water and 2 tsp kosher salt and bring to a boil. Drop the peas into the boiling water and cook until just tender (taste one or two), 2 minutes for smaller peas, 3 minutes for larger, older peas. Begin timing immediately; don’t wait for the water to return to a boil. Use a mesh strainer to transfer the peas to a dish towel or a few layers of paper towels to drain. Discard the water the peas were boiled in, but reserve the pot.

    2 – If using frozen peas: Put them in a colander and run cold water over them for a few minutes until they’re mostly thawed. Spread them out on a few layers of dish towels to drain

    3 – Melt the butter in the reserved saucepan over low heat. Add the scallions and sauté until softened, about 3 minutes. Add the heavy cream, half of the mint, the lemon zest, 1/4 tsp of salt, and a few grinds of pepper. Bring the mixture to a boil and cook until it thickens slightly and a wooden spoon leaves a wide path when scraped across the bottom of the pan, about 1 minute. Add the peas and stir until they’re heated through and well coated with the sauce, 1 minute more. Remove the pan from the heat, taste for salt and pepper, and serve immediately, garnished with the remaining mint.