Category: Beverages

  • CSA 2026 SPRING WEEK 4

    From Our Farm

    Basil, Thai

    Beans, Tricolor

    Carrots, Rainbow (loose)

    Cucumbers, Japanese

    Dandelion Greens

    Lettuce, Romaine

    Potatoes, Murasaki or Okinawa

    From Our Partners

    Blueberries – Blackwater Farms

    Peppers, Sweet Mix – Little Pond Farms

    Try out these great recipes we found around the web that feature items from your share:

    Blueberry Basil Lemonade

    Ingredients:

    • 2 cups water
    • 1 cup granulated sugar
    • 1 cup fresh blueberries
    • 18 large fresh basil leaves
    • 1 cup freshly squeezed lemon juice
    • 2 cups cold sparkling water or additional water if you don’t want it sparkling

    Instructions:

    1. Place the water, sugar, and blueberries in a medium saucepan set over medium to medium-high heat. Bring the mixture to a boil and cook for 5 minutes, or until the sugar has dissolved and the blueberries have burst. Mash the blueberries a bit, to release more flavor and color.
    2. Remove the saucepan from heat and stir in the basil. Cover with a lid and steep for 20 minutes.
    3. Strain the syrup through a fine mesh sieve, pressing on the solids a bit to release more flavor and color. Discard solids.
    4. Add blueberry syrup, lemon juice, and sparkling water to a pitcher. Stir to combine.
    5. Enjoy this lemonade over ice, garnished with lemon, blueberries, and/or basil leaves.

    Recipe adapted from: https://www.afarmgirlsdabbles.com/blueberry-basil-lemonade/

  • CSA 2025 SUMMER WEEK 8

    From Our Farm

    Ginger, Galangal

    Okra (Tuesday and Wednesday)

    Moringa (Malunggay)

    Pears, Pineapple

    Habanero Peppers, Spicy

    From Our Partner Growers

    Beets, Red, Loose No Tops – Clem’s Organic Garden

    Onions, Vidalia – Oso Sweet

    Yellow Bell Pepper (Thursday, Friday and Saturday) – Tendwell Farms

    Kale, Curly – Tendwell Farms

    Tomatoes, Salad – Tendwell Farms

     

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

    Mango-Moringa-Ginger Smoothie

    A healthy and great way to start the day is with this mango, moringa and ginger smoothie.

    Ingredients
    2 medium mangoes
    1 tsp ginger blended
    handful fresh moringa leaves
    water

    Directions:

    1. Cut up mangoes into smaller chunks and blend with ginger and moringa

    2. For every portion of mango, add about half a portion of water. 

    3. Blend everything until smooth.

    4. Serve chilled

    Recipe courtesy of Edinam available on GingerandSeaSalt.com

  • CSA 2025 SPRING WEEK 1

    From our Farm

    Beets
    Rainbow Carrots
    Celery
    Green Curly Kale
    Parsley
    New Red Potatoes
    Mulberries – eat or freeze these immediately
    Mixed Squash

    Partner Growers

    Grape Tomatoes – St. Simon’s Farm


    Mulberry Lemonade Recipe – Makes about 4 servings 

    • 1/2 pint fresh mulberries
    • 4 oz lemon juice (1/4 cup)
    • 3 oz cane syrup (6 tablespoons)
    • 32 oz water (4 cups total water)
    • ice



    Rinse mulberries. Add to a small sauce pan and cover with 1 cup of the water. Bring to a simmer and turn off heat. To get the full mulberry flavor, you can blend the berries with the liquid. If you don’t have a blender, drain and reserve the liquid, and then crush the mulberries in a bowl by pressing on them with a jar, a fork, or potato masher. Add the cane syrup to the warm liquid and stir to combine. Then add your crushed berries, lemon juice, and the other 3 cups of water. Taste and adjust for sweetness/tartness as desired. Serve over ice. If you pasteurize (by heating) the mulberries first, this recipe should keep for up to 3 days in the refrigerator. 

    Try out these great recipes we found around the web that feature items from your share

    Roasted Beet & Lentil Dip

    Recipe from Food Network Kitchen: https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-beet-and-lentil-dip-3538882

    Ingredients

    • 3 tablespoons extra-virgin olive oil
    • 2 to 3 tablespoons red wine vinegar 
    • 4 sprigs fresh thyme
    • 3 cloves garlic, crushed with the back of a knife
    • Kosher salt and freshly ground black pepper
    • 2 medium red beets (about 12 ounces total), peeled and cut into 1-inch chunks
    • 1/2 cup walnuts
    • One 15-ounce can organic low-sodium brown or black lentils, drained and rinsed well

    Instructions

    1. Preheat the oven to 375 degrees F with 2 racks set in the middle. Stir together 1/4 cup water, 1 tablespoon of the oil, 2 tablespoons red wine vinegar, thyme, garlic and 1/4 teaspoon salt together in a 2-quart baking dish. Add the beets and stir to coat in the liquid. Cover the baking dish with aluminum foil and bake in the upper rack of the oven until the beets are fork-tender, about 1 hour, stirring the beets once halfway through the cooking time.
    2. Meanwhile, spread the walnuts on a baking sheet and toast on the lower rack of the oven until slightly darkened in color and fragrant, 12 to 15 minutes. Remove from the oven and cool completely. Finely chop 3 of the toasted walnuts and reserve for garnish.
    3. Remove the thyme from the baking dish and discard. Cool the beets and cooking liquid slightly, about 10 minutes. Add the beets, cooking liquid (along with the cooked garlic), whole toasted walnuts, lentils, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper to a food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the remaining 1 tablespoon red wine vinegar if desired. 
    4. Transfer the dip to a small serving bowl and garnish with the reserved walnuts. Serve with pita chips or veggies.

  • CSA 2025 WINTER WEEK 6

    From our Farm

    Braising Mix

    Baby Green Cabbage (Fri/Sat Only)

    Loose Rainbow Carrots

    Cilantro

    Green Butter Lettuce

    Sugar Cane

    Purple Daikon Radishes

    Okinawa Sweet Potatoes

    From our Partner Growers

    Bunched Golden Beets (SSF, Tues/Weds/Thurs Only)

    Cherry Tomatoes (LPF, Thurs/Fri/Sat Only)

    Heirloom Tomatoes (SSF, Tues/Weds/Thurs Only)

    SSF = St. Simon’s Farm
    LPF = Little Pond Farm

     

    Try out these great recipes we found around the web that feature items from your share

    This week we’re featuring Sweet & Savory Daikon Radish Leaves, Tangerine Sugarcane Pineapple Juice, and Cilantro Chimichurri.

     

    Sweet & Savory Daikon Radish Leaves

    Ingredients

    • 8 oz leaves and stems from 3-4 daikon radish (about 4 1/2 cups after chopped)
    • 1/2 tbsp neutral oil
    • 3/4 cup water
    • 1/2 tbsp mirin
    • 1 tbsp soy sauce
    • 1 tbsp sugar
    • 1/8-1/4 tsp salt
    • 1 tsp toasted sesame oil
    • 1/2 tsp toasted sesame seeds (optional)

    Directions

    1. Cut the daikon radish leaves and stems (all green parts) off. Soak them in water (it’s easier to do in the sink with water) and leave for a couple of minutes so the sand settles at the bottom of water. Rinse them very well with running water and set aside. Discard the dirty water and repeat the process as many times as necessary until clean. Use a salad spinner to spin dry or pat dry with a towel to remove excess water. Chop them finely and set aside.
    2. Heat up a frying pan at medium high heat. Pour neutral oil and add the daikon radish leaves & stems. Keep stirring and cook for about 3 minutes until volume down.
    3. Add water, mirin, soy sauce, and sugar. Mix well and reduce the heat to medium. Continue to cook for 10-15 minutes until the liquid is absorbed and the stems are tender. Check the seasoning. At this point, you may add 1/8-1/4 tsp salt if needed.
    4. Swirl in toasted sesame oil. Give a quick stir.
    5. Serve with a sprinkle of toasted sesame seeds on top (optional.)

     

    Tangerine Sugarcane Pineapple Juice

    Ingredients

    • 1 stick sugarcane approximately washed, peeled and cut into pieces
    • 6 large tangerines cut crosswise with seeds removed
    • 1 medium pineapple peeled and cut into smaller pieces
    • fresh mint leaves optional

    Directions

    1. Blend sugarcane and pineapple together.
    2. Squeeze tangerines separately and then mix the tangerine juice with sugarcane and pineapple.
    3. Sieve everything and if required, pass through a cheesecloth or muslin cloth.
    4. Crush mint leaves and add to juice.
    5. Chill and serve. This recipe works well if you do not have a way of juicing the sugarcane pieces. The sugarcane pieces can be quite difficult to blend on their own which is why blending or processing them in bits as well as mixing them with the pineapple pieces helps. If you are lucky and all your fruits are very sweet you can dilute the end product with plain water or even sparkling water.

     

    Cilantro Chimichurri

    Ingredients

    • 3 Tbsp. minced shallots
    • 1 garlic clove, minced
    • 1 small Fresno chile, seeds and ribs removed, minced
    • 1 tsp. kosher salt
    • 1/4 cup rice vinegar
    • 1/2 cup finely chopped fresh cilantro (measured after chopping)
    • 3 Tbsp. finely chopped fresh parsley
    • 2 Tbsp. finely chopped fresh oregano
    • 1/2 cup good quality extra-virgin olive oil

    Directions

    1. Combine shallots, garlic, chile, and salt in a medium bowl. Add rice vinegar and let sit for 10 minutes.
    2. Stir in cilantro, parsley, and oregano. Using a fork, whisk in olive oil until combined. Note: Chimichurri is best made 1 hour in advance. This allows time for the flavors of the herbs and aromatics to really develop and marry.

  • CSA 2025 WINTER WEEK 2

    From our Farm

    Bok Choy

    Napa Cabbage

    Grapefruit

    Dill

    Red Leaf Lettuce

    Snow Peas

    Black Spanish Radishes

    Murasaki Sweet Potatoes

     

    Try out these great recipes we found around the web that feature items from your share

    This week we’re featuring Dill Pesto, Baked Japanese Sweet Potatoes with Miso Tahini Butter, and Grapefruit Bitters.

     

    Dill Pesto

    Ingredients

    • 1 large bunch of dill
    • 1/4 cup sliced almonds or pine nuts
    • 1 whole clove of garlic, peeled
    • 1/4 teaspoon sea salt
    • Juice from 1/2 of a lemon
    • pinch of red pepper flakes
    • 1/3 cup extra-virgin olive oil or avocado oil

    Directions

    1. Remove about 2 1/2 – 3 cups (loosely packed) of leaves from the dill bunch. It’s ok if you get some of the stems in there. Just whack the dill off about half way up the stalk and pick out some of the thicker stems. You don’t need to pull all of them off all the stems.
    2. Put the dill in the work bowl of a food process or or in a blender. Add the almonds/pine nuts, garlic, salt, juice from 1/2 a lemon and the pinch of pepper flakes.
    3. Pulse until everything is minced well and scrape down the sides as needed. While the machine is running, drizzle in the oil and blend for a few seconds until smooth.
    4. Transfer the pesto to a lidded container and chill until ready to use. It should last about a week in the fridge.

     

    Baked Japanese Sweet Potatoes with Miso Tahini Butter

    Ingredients

    • 2 pounds Japanese sweet potatoes

    Miso Tahini Butter

    • 5 tablespoons vegan butter, softened at room temperature
    • 1 tablespoon white miso, plus more to taste
    • 2 tablespoons good-quality tahini
    • 1/2 of a medium lime, zested
    • 1 ½ tablespoons lime juice, plus more to taste
    • 1 teaspoon toasted sesame oil, plus more to taste
    • 1/2 to 1 teaspoon agave nectar
    • A few pinches of red pepper flakes

    For serving

    • 1 tablespoons toasted sesame seeds*
    • Flaky sea salt
    • 1/2 cup fresh cilantro leaves
    • Lime zest
    • Optional: vegan furikake or gomasio

    Directions

    1. Preheat the oven to 375°F/190°C.
    2. Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a parchment paper lined baking sheet, or directly on the oven rack. Bake for 75 minutes for medium-sized potatoes (60 minutes for small Japanese sweet potatoes; 85-90 minutes for large ones). Turn off the oven and keep the potatoes in the oven, with the door closed for 45 to 60 minutes.
    3. Meanwhile, make the Miso Tahini Butter. Add the softened vegan butter to a medium bowl, along with the tahini, miso paste, lime zest, lime juice, toasted sesame oil, agave, and red pepper flakes. Use a fork or whisk and mash until the mixture is very smooth. Taste for seasonings, and add the additional miso for more umami, lime juice for acidity, or sesame oil for toasted nutty flavor, as needed. If the butter is more on the melty side rather than creamed, pop it in the fridge for 20ish minutes until it reaches a spreadable consistency.
    4. Once the sweet potatoes are done, slice them open and spread the miso butter tahini on top. Sprinkle with the toasted sesame seeds and a pinch or two of flaky sea salt. Top with fresh cilantro leaves. Zest a bit of lime on top before serving. If desired, sprinkle some vegan furikake or gomasio on top before serving.

     

    Grapefruit Bitters

    Ingredients

    • 1 1/2 cups 100-proof vodka (see note)
    • Peeled zest from 1 grapefruit (see note)
    • Peeled zest from 1 lemon
    • 1/4 cup light rum
    • 1/2 teaspoon dried lavender blossoms
    • 1/2 teaspoon whole coriander seeds
    • 4 dried juniper berries
    • 1 fresh sage leaf
    • 1 1/2 teaspoons cut gentian root (see note)
    • 2 ounces simple syrup (see note)

    Directions

    1. Place grapefruit and lemon zest in a sealable glass jar with the vodka. Seal and shake, then let the mixture steep overnight in a cool, dark place.
    2. Add the rum, lavender, coriander, juniper, sage and gentian root. Seal and shake, then let this combined mixture steep for 10 to 12 days in a cool, dark place.
    3. Strain through a cheesecloth-lined fine-mesh strainer. Then bottle by filtering through a coffee filter. Add simple syrup to the bottle. Seal and shake, then let rest for 1 day. Store at room temperature for up to a year.

    Notes
    Specialty herb stores carry cut gentian root, but you can also order it online. Be sure to purchase cut gentian root and not the powdered variety. If 100-proof vodka is not available where you live, use standard 80-proof vodka. To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.