Category: CSA News and Shares

See what’s in your weekly CSA share along with an inspired recipe to utilize all your veggies!

  • CSA 2026 WEEK 41

    From Our Farm

    Basil, Italian

    Persimmons, Fuyu

    Potatoes, Kennebec

    Sugar Cane

    From Our Partners

    Beans – Tendwell Farm

    Cucumbers – Watsonia

    Lettuce, Red Leaf – Tendwell Farm

    Radishes, Watermelon – Clem’s Organic Garden

    Tomatoes, Grape – Tendwell Farm

    Try out this great recipe we found around the web that feature items from your CSA share:

    Roasted Sweet Mini Peppers

    Ingredients:

    • 16 oz mini sweet peppers and sliced in half and removed seeds
    • 2 tablespoon olive oil
    • 2 cloves garlic peeled and minced
    • salt and pepper to taste
    • 1 tablespoon basil fresh- chiffonade (roll up and slice thinly)

    Instructions:

    1. Preheat oven to 350 degrees F (176 C)
    2. Place the peppers on baking sheet. Drizzle with olive oil, garnish with minced garlic and salt and pepper to taste and toss well. Lay the peppers with the inside of the peppers facing up.
    3. Bake peppers for about 15 minutes (depending on the size of your sweet mini peppers, if using regular bell peppers it will take longer as they are thicker). Flip sweet mini peppers over with the caramelized outside facing up and then bake for another 5 minutes, until the edges and golden and the peppers are fork tender.
    4. Garnish with fresh basil and serve with Tuscan bread or your favorite dishes.

    Recipe adapted from: https://www.hwcmagazine.com/recipe/how-to-roast-sweet-mini-peppers/

  • CSA 2026 WEEK 40

    From Our Farm

    Basil, Thai

    Persimmons, Heirloom

    Pumpkin

    Roselle

    From Our Partners

    Beans – Tendwell Farm

    Carrots – Clem’s Organic Garden

    Kale, Curly Green – Tendwell Farm

    Tomatoes, Slicer – Tendwell Farm

    Try out this great recipe we found around the web that feature items from your CSA share:

    Persimmon Sorbet Recipe

    Ingredients:

    • 1/2 cup sugar
    • 2 pounds very ripe fuyu or heirloom persimmons
    • 1 tablespoon plus 1 teaspoon fresh lemon juice

    Instructions:

    1. Bring 1 cup water and sugar to a boil, stirring until sugar is dissolved. Boil 3 minutes, then cool. Core, quarter, and, if necessary, seed persimmons. Scrape pulp from skins into a blender. Purée with lemon juice until very smooth. Add sugar syrup and blend. Chill until very cold, at least 2 hours.
    2. Freeze mixture in an ice-cream maker. (Alternatively, transfer to a shallow metal baking pan and freeze, stirring every 30 minutes, until slushy, about 2 hours.) Transfer to an airtight container and freeze. (Sorbet’s consistency will remain soft.)

    Recipe adapted from: https://www.epicurious.com/recipes/food/views/persimmon-sorbet-102954

  • CSA 2026 WEEK 39

    From Our Farm

    Basil, Italian

    Potatoes, Purple

    Spinach, Malabar

    Sweet Potato Greens

    Mississippi Hull Peas

    From Our Partners

    Cucumbers – Watsonia

    Muscadines – Watsonia

    Peppers, Jimmy Nardello – Tendwell Farm

    Tomatoes, Grape – Tendwell Farm

    Try out this great recipe we found around the web that feature items from your CSA share:

    Blistered Sweet Peppers with Cherry Tomatoes and Basil

    Ingredients:

    • 1 lb. Jimmy Nardello pepper
    • 1 pint grape tomatoes
    • 1 bu. basil 
    • Olive oil
    • Flaky sea salt like Jacobson or Maldon

    Instructions:

    1. Wash peppers, tomatoes, and basil and dry
    2. Pick basil leaves and set aside
    3. Heat a large sauté pan with 2 tablespoons olive oil
    4. Once the pan just starts to smoke, add peppers and let them cook on one side until blistered (about 3 minutes)
    5. Flip peppers and let blister again for 3 minutes or so
    6. Toss in cherry tomatoes and let blister for 1-2 minutes
    7. Toss in basil leaves and let them crisp and infuse flavor into the oil
    8. Plate and add several pinches of flaky salt on top

    Recipe adapted from: https://www.spiritrock.org/recipes/blistered-sweet-peppers-with-cherry-tomatoes-and-basil

  • CSA 2026 WEEK 38

    From Our Farm

    Eggplant, Japanese

    Peppers, Jalapeno – Tricolor Mix

    Persimmons, Heirloom

    Potatoes, Kennebec

    From Our Partners

    Cucumbers – Watsonia

    Grapes, Muscadine – Watsonia

    Onions, Scallions – Tendwell Farm

    Squash, Spaghetti – Clem’s Organic Garden

    Tomatoes, Heirloom – Clem’s Organic Garden

    Try out this great recipe we found around the web that feature items from your CSA share:

    How to Prepare Spaghetti Squash

    Ingredients:

    • 1 spaghetti squash
    • extra-virgin olive oil
    • sea salt and freshly ground black pepper

    Instructions:

    • Preheat the oven to 400°F.
    • Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
    • Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
    • Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

    Tip: If your squash is too hard to cut, soften it slightly in the oven or microwave before slicing it in half.

    Option 1: Roast the squash whole. Prick it all over with a fork and bake at 400°F for 10 minutes to make it easier to cut.

    
Option 2: Microwave the squash. Prick it all over with a fork and microwave in 1-minute bursts until it’s soft enough to cut.

    Then, cut the squash in half and proceed with the recipe!

    Recipe adapted from: https://www.loveandlemons.com/how-to-cook-spaghetti-squash/#wprm-recipe-container-77304

  • CSA 2026 WEEK 37

    From Our Farm

    Basil, Thai

    Peppers, Habanero Sweet

    Potatoes, Purple

    Pumpkin, Seminole – WEDS ONLY

    Spinach, Malabar

    From Our Partners

    Beans, Green Snap – Tendwell Farm

    Kale, Curly – Tendwell Farm – FRI/SAT

    Kale, Lacinato – Tendwell Farm – WEDS/THURS

    Peppers, Yellow Bell – Tendwell Farm

    Squash, Bellevue Butternut – Bellevue Gardens Farm – THURS/FRI/SAT ONLY

    Tomatoes, Grape – Tendwell Farm

    Watermelon – Watsonia – WEDS only

    Try out this great recipe we found around the web that feature items from your CSA share:

    Tomato-Malabar Spinach Quiche

    Ingredients:

    • 10-inch pie crust
    • 4 very large tomatoes or the equivalent of grape tomatoes, sliced, remove seeds, and drained for 10 minutes
    • 1/2 cup chopped Malabar spinach leaves
    • 1/2 cup chopped basil
    • 1 small onion sliced; separate the rings
    • 1-2 cloves garlic, minced
    • Pepper, dash
    • 1 cup milk
    • 6 large eggs, beaten
    • 4 oz. shredded cheddar cheese
    • 1 cup diced pan fried potatoes (hash browns) – optional

    Instructions:

    Preheat the oven to 400 degrees. Place crust into a pie plate. Flute edges and chill while preparing the rest of the ingredients. Mix eggs, milk and 1/2 cheddar cheese. Pepper to taste. Remove crust from the refrigerator. Place tomatoes in an even layer on the bottom of the crust. Layer sliced onion rings on top of the tomatoes and evenly distribute the minced garlic. Top with spinach and 1/2 the basil. Layer potatoes evenly on top. Pour egg mixture evenly over the vegetable layers. Layer with remaining basil and sprinkle the remaining cheddar cheese over the top. Bake at 400 degrees for 40 minutes or until a knife inserted in the middle comes out clean. Allow to cool 10-15 minutes until set. Enjoy!

    Recipe adapted from: https://sites.google.com/ufl.edu/plant-of-the-month/January/june/2023-malabar-spinach?