Category: Breads and Cakes

  • CSA 2025 SUMMER WEEK 2

    From Our Farm

    Italian Basil

    Carnes Pears

    Tricolor Jalapeños

    Sweet Potato Greens

    From Our Partner Growers

    Cucumbers, New Sprout Organic Farm

    Romaine Lettuce, Tendwell Farm

    Peaches, Watsonia

    Butternut Squash, The Family Garden

    Heirloom Tomatoes, Clem’s Organic Gardens (Tuesday thru Thursday)

    Cherry Tomatoes, Watsonia (Friday and Saturday)

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

    Vegan Jalapeño Butternut Squash Queso

    Adapted from: https://www.ambitiouskitchen.com/vegan-butternut-squash-queso/

    Ingredients

    • 1 1/2 cups raw cashews*
    • 1 ½ cups mashed roasted butternut squash* (options for roasting in instructions)
    • 2 cloves garlic
    • 1/2 cup nutritional yeast
    • 1 1/2 cups unsweetened nondairy milk 
    • 1 jalapeño, chopped (you can deseed if you are sensitive to spice)
    • 1 teaspoon paprika
    • 3/4 teaspoon ground turmeric
    • ½ teaspoon onion powder
    • ½ teaspoon chili powder
    • 1 teaspoon dijon mustard
    • 1 teaspoon salt, plus more to taste
    • Freshly ground black pepper
    • For mix-ins:
    • 1 cup salsa of choice (I prefer a chunky medium salsa)
    • ¼ cup scallions
    • Fresh chopped cilantro
    • A few slices of jalapeno or pickled jalapeno
    • For serving:
    • Tortilla chips

    Instructions

    1. To make with a whole butternut squash: Preheat the oven to 400 degrees F. Cut off ends of squash and slice in half lengthwise. Use a spoon to scoop out the seeds. Roast squash on baking sheet lined with parchment paper 50 minutes or until the squash is very fork tender. Set aside to cool slightly before scooping out the flesh. Save the extra flesh for a different recipe. You can also cube and roast the squash instead for this recipe, or use leftover cubed, roasted squash. 
    2. While your butternut squash is roasting: fill a medium pot with water and add in your raw cashews. Place over high heat and bring water to a boil. Once boiling, immediately turn off the heat; let the cashews sit for 30-45 minutes in the warm water, then drain.
    3. Make Queso in Blender – Add drained cashews, 1 ½ cups of the roasted butternut squash, garlic, nutritional yeast, almond milk, jalapeno, turmeric, paprika, onion powder, chili powder, dijon mustard, salt and black pepper. Blend on high until a sauce comes together. If you want a thinner queso, add more milk. Taste and adjust seasonings as necessary. 
    4. Add sliced jalapeño, cilantro, scallion or other garnish and serve with chips.

  • CSA 2025 SPRING WEEK 5

    From our Farm

    Italian Basil
    Store like cut flowers, in a jar of water on the counter

    Rainbow Chard

    Celery

    Panisse Lettuce

    Kennebec White Potatoes

    From Our Partner Growers

    Blueberries – Blackwater Farm (Th/F/S)

    Broccoli – Blackwater Farm

    Jalapeño Peppers – Passion Organic Farm

    Cucumbers – Little Pond Farm

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

    Sunflower Seed & Basil Pesto Recipe – Vegan, Nut & Gluten Free!

    https://theschmidtywife.com/sunflower-seed-basil-pesto-6

    Ingredients

    • 2 cups packed basil leaves
    • 1/3 cup raw sunflower seeds
    • 2 garlic cloves
    • 1 tablespoon of lemon juice
    • salt & pepper, to taste
    • 1/3 cup olive oil, or a little more for consistency

    Instructions

    1. Add basil, sunflower seeds, garlic, lemon juice, and salt & pepper to taste to a food processor or blender.
    2. Start the processor, slowly drizzle the olive oil into the food processor until a sauce forms. It might not be the whole 1/3 cup or it might take more until you get a consistency you like. 
    3. Use immediately or store for up to a week in an airtight container in the fridge.

    **Basil storage tip – cut fresh ends on the bunch and place in a cup of water on the countertop. Treat it like fresh flowers and it should last several days. Refrigeration is not recommended, temperatures below 40 F will turn the basil leaves black.

  • CSA 2025 SPRING WEEK 4

    Week 4 of 13 

    From our Farm

    Tulsi – Holy Basil – use for hot or iced tea

    Green Baby Cabbage

    Red Leaf Lettuce

    Purple Potatoes

    Peaches or Plums

    From Our Partner Growers

    Mushroom Mix – Fungi Jon

    Okra – Passion Organic Farm

    Sweet Pepper Mix – Little Pond Farm

    Heirloom Tomatoes – St. Simons Farm

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

    Pepper & Mushroom Spaghetti  – vegan recipe from https://www.italpasta.com/recipes/mixed-bell-pepper-mushroom-spaghetti/

    Ingredients

    • 1/2 pkg (230 g) Spaghetti or other pasta
    • 1 tbsp (15 ml) extra virgin olive oil
    • 1/4 lb (113 g) mushrooms (cremini or button), cleaned, sliced
    • 1/2 onion (red), finely chopped
    • 3 clove garlic, finely chopped
    • 1 lb (450 g) mixed sweet peppers, stems and seeds removed, finely chopped
    • 1 1/2 cups (375 ml) cherry tomatoes, halved (or dice this week’s larger tomatoes)
    • 1/2 tsp (2 ml) salt, add to taste
    • 1/2 tsp (2 ml) pepper, add to taste
    • 1/2 cup (125 ml) fresh parsley, chopped

      Instructions
    • In a large skillet, heat 1/2 of the olive oil over moderate heat.
    • Add mushrooms and sauté until edges become golden, stirring occasionally.
    • Add onion, garlic, bell peppers and remaining oil to skillet. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes or until peppers are tender.
    • Meanwhile, cook pasta according to package directions.  Drain, reserving 1 cup (250 ml) of pasta water.
    • Add cooked spaghetti, pasta water, tomatoes and parsley to the skillet and toss over moderate heat for 1 minute. Serve with an extra drizzle of oil and more chopped parsley.

  • Cane Boil 2025: Recap

    Thank you to everyone who braved the chilly weather and joined us for our Cane Boil & BBQ this past weekend! We hope you had a great time enjoying our farm-fresh food, live music, and getting a behind-the-scenes look at how we preserve our organic sugar cane crop. We also hope you had fun with the u-pick experience!

    Our delicious cane syrup is available for purchase on our website and at the farmers markets we attend, so you can have a taste of the event at home. Below, we’ve shared some photos from the day and an old-fashioned lard biscuit recipe, so you can recreate the pastured pork sausage biscuits we served (don’t forget the cane syrup drizzle for the perfect touch!).

    Thanks again for being part of this special event—we can’t wait to see you next time!

    FSO Team Photo

    Old-Fashioned Lard Biscuit Recipe – Tip: measure the lard at room temperature or melt it, measure accurately, then refrigerate or freeze the portion you need for the biscuits. For our patties we used 3 oz meat so you can get 6-7 patties from each package of our sausage.

    Ingredients

    • 240 grams (2 cups) all-purpose flour, plus more for dusting the work surface
    • 10 grams (1 tablespoon) baking powder
    • ¼ teaspoon baking soda
    • 6 grams (1 ¼ teaspoon) kosher salt
    • 72 grams (6 tablespoons) lard, cold
    • 240 grams (1 cup, 240 milliliters) buttermilk, cold

    Directions

    PREP:

    • Position an oven rack to the center position and preheat to 450°F/230°C.
    • Spray a cake pan with non-stick spray or line a sheet pan with parchment paper or a silicone baking mat.
    • Measure out all ingredients. Keep the lard and buttermilk in the refrigerator until ready to use.

    TO MAKE THE BISCUITS:

    1. In a large mixing bowl, whisk together the flour (240 grams, 2 cups), baking powder (1 tablespoon), baking soda (¼ teaspoon), and salt (6 grams, 1 ¼ teaspoon).
    2. Add the cold lard (85 grams, 6 tablespoons) to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.
    3. Add the cold buttermilk (240 grams, 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky.
    4. Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With floured hands bring the dough together into one mass.
    5. Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits.
    6. Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-inches (6 cm) in diameter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Twisting can seal the edge of your biscuit, not allowing it to rise fully. Gently pat the scraps together to cut out the rest of your biscuits. Alternatively, you can pat the dough into a rectangle and use a sharp knife to divide the dough into 8 rectangular-shaped biscuits.
    7. Place the biscuits in the prepared cake pan or baking sheet with the edges touching so they will rise up against each other.
    8. As an optional step, place the pan in the freezer for 10 minutes before baking. This will ensure that your biscuits will not spread too much and will allow your oven to fully pre-heat.
    9. Bake at 450°F/230°C for 13-15 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise.

     

    Farmer John in the “sugar shack” showing guests how we boil down the sugar cane juice to make syrup.

     

    Chewing on sugar cane!

     

    Nom, nom!

     

    Guest, Anna, with our pastured pork hot dog and pickled okra!

     

    Amy serving guests in our onsite commercial kitchen.

     

    Carrot U-Pick Haul!

     

    U-Pick Carrots

     

    Ian of Berry Land serving up some fresh sugar cane juice, kombucha, and hot drinks!(https://www.instagram.com/berryland352/)

     

    Anna Surento Music (https://www.instagram.com/annasurentomusic/)

  • CSA 2024 FALL WEEK 12

    From our Farm

    Bok Choy 

    Rainbow Carrots

    Oranges

    Fennel

    Galangal Ginger

    Red Leaf Lettuce

    Fingerling Sweet Potatoes

    Tokyo Turnips

    From Our Partner Growers

    Yellow Squash (SSF, Weds Only)

    Zucchini (SSF, Thurs & Sat Only)

    SSF = St. Simon’s Farm

     

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

    This week we’re featuring Fennel al Forno, Bok Choy Stir Fry, and Carrot Muffins.

     

    Fennel al Forno

    Ingredients

    • 4 medium fennel bulbs (about 2 1/2 pounds), trimmed, a few fronds reserved for garnish
    • Salt and pepper
    • 3 tablespoons extra virgin olive oil, plus more for the baking pan
    • 1/2 teaspoon fennel seeds, crushed or roughly powdered in a mortar or spice mill
    • 3 garlic cloves, smashed to a paste with a little salt
    • 1/2 teaspoon chopped rosemary, plus 2 teaspoons whole leaves
    • 1/8 teaspoon crushed red pepper
    • 8 ounces fresh mozzarella, sliced or shredded
    • 1/4 cup coarse dry bread crumbs, homemade from an Italian or French loaf
    • 1/2 cup grated Parmesan
    • 2 tablespoons chopped flat-leaf parsley, or a mixture of parsley and fennel fronds

    Directions

    1. Heat the oven to 375 degrees. Remove a thin layer of the fennel bulbs’ tough exterior. Cut the fennel crosswise into 1/2-inch slices.
    2. Bring a large pot of salted water to a boil. Add the fennel and boil for 1 minute, then drain and put it in a bowl of cold water to stop the cooking; drain and pat dry. Season the fennel with salt and pepper.
    3. Lightly oil a large baking dish. Layer in the fennel to a depth of 1 1/2 inches (pushing it down if necessary).
    4. In a small bowl, stir together the olive oil, fennel seeds, garlic, chopped rosemary, and crushed red pepper. Drizzle 2 tablespoons of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with the mozzarella, then sprinkle with the bread crumbs. Drizzle the remaining oil mixture over the top, then sprinkle with the Parmesan. (The dish can be prepared to this point several hours ahead.)
    5. Bake the fennel, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley.

     

    Bok Choy Stir Fry

    Ingredients

    • For the sauce
      • 1½ tablespoons tamari
      • 2 tablespoons rice vinegar
      • 1 teaspoon fresh lime juice, plus extra lime slices for serving
      • ½ teaspoon honey, or maple syrup
      • ½ teaspoon minced fresh ginger
      • 1 small garlic clove, minced
      • ½ teaspoon toasted sesame oil
    • For the stir fry:
      • 4 ounces soba noodles or brown rice pasta
      • 1 tablespoon sunflower oil, or any high-heat oil
      • 4 ounces shiitake mushrooms, stemmed and sliced
      • ½ small head broccoli, florets chopped, stems peeled into strips
      • 2 scallions, chopped
      • 2 baby bok choy, quartered vertically
      • ½ cup frozen edamame, thawed
      • 1 carrot, peeled into thin strips
      • 2 teaspoons sesame seeds
      • Sriracha, or sambal, for serving

      Directions

      1. Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
      2. In a pot of salted boiling water, cook the noodles according to the package directions until al dente. Drain, rinse and set aside (or leave them in cold water or toss with a little oil to prevent clumping).
      3. Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender but still vibrant.
      4. Add the carrots and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Taste and adjust seasonings. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side.

       

      Carrot Muffins

      Ingredients

      • 1 & ½ cups (200g) all-purpose flour (spooned and leveled)
      • ½ teaspoon baking powder
      • ½ teaspoon baking soda
      • ¼ teaspoon salt
      • ½ teaspoon ground cinnamon (optional)
      • ½ cup (100g) granulated sugar
      • ½ cup (100g) light or dark brown sugar
      • 2 large eggs
      • ½ cup (120mL) vegetable oil (canola oil also works well here)
      • 1 teaspoon pure vanilla extract
      • 1 & ½ cups finely grated carrots

      Directions

      1. In a large bowl, combine your flour, baking powder, baking soda, salt, and ground cinnamon. Whisk to combine, and set aside to work on the wet ingredients.
      2. In a medium bowl, add in your granulated sugar, brown sugar, and eggs. Whisk until well combined. Add in your oil, vanilla, and grated carrots. Whisk again until everything is incorporated.
      3. Pour the wet ingredients over the dry ingredients. Mix everything together until you no longer see any dry ingredients in the batter. Take care not to over mix!
      4. Divide the carrot muffin batter evenly into your prepared muffin cups. Bake in the center of your preheated 350°F oven for 20 to 25 minutes, or until golden brown on top and a skewer inserted into the center of a muffin comes out clean. Cool for 10 minutes in the muffin tin, then transfer the muffins to a wire cooling rack to cool to room temperature.