Category: Brunch

  • CSA 2025 SPRING WEEK 3

    From our Farm

    Tricolor Beans

    Celery

    Romaine Lettuce

    Mulberries

    Scallions (Green Onions)

    New Red Potatoes

    Mixed Squash
    (zucchini, patty pan, and/or yellow squash)

    From Our Partner Growers

    Pickling Cucumbers (POF)

    Slicer Tomatoes (SSF)

    SSF = St. Simons Farm, POF = Passion Organics Farm, LPF = Little Pond Farm

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

    Quick Pickle Recipe – Refrigerator Pickles

    Use this method on cucumbers, green beans, onions, carrots & squash!
    Sourced from:  https://www.themediterraneandish.com/quick-pickled-cucumber-recipe/

    Ingredients

    • 3 cups vinegar distilled white vinegar or white wine vinegar will work
    • 3 cups cold water (add more water for less acidic brine)
    • 2 1/2 tablespoons kosher salt
    • Optional spices: 3 tablespoon mustard seed, 3 tablespoon coriander seed, 
    • 3 tablespoon peppercorn, 2 bay leaves. Sugar is also optional, to your liking.
    • 1 1/4 lb cucumbers sliced into 1/2-inch rounds (or other sliced veggies)
    • 4 green onions trimmed and chopped (both white and green parts)
    • 3 Jalapeno peppers sliced into rounds (remove seeds for less heat)
    • 6 garlic cloves minced
    • Few sprigs of fresh dill to your liking

    1. Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.

    2. Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.

    3. Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few sprigs of dill in some wide-mouth jars (they should be packed tightly).

    4. Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle. Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.

  • CSA 2024 FALL WEEK 11

     

    From our Farm

    Bok Choy 

    Grapefruit 

    Collards 

    Parsley 

    Purple Potatoes 

    Spring Mix 

    Turmeric 

    Tokyo Turnips

    From Our Partner Growers

    Sweet Pepper Mix (LPF) Weds Only

    Yellow Squash (SSF)

    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 Purple Potato Salad, Broiled Grapefruit with Honey Yogurt and Granola, and Collard Green Wraps.

     

    Purple Potato Salad

    Ingredients

    • 2 pounds purple potatoes, peeled and cut into chunks
    • 1 1/2 teaspoons salt, divided
    • 1/8 teaspoon freshly ground black pepper
    • 1/2 cup diced celery
    • 1/2 cup diced purple onion
    • 1 clove garlic, mashed and pasted
    • 1/2 cup coarsely chopped fresh cilantro
    • 2 tablespoons finely chopped fresh parsley
    • 3/4 to 1 cup mayonnaise
    • 1 tablespoon freshly squeezed lime juice

    Directions

    1. Put the cut-up potatoes in a medium saucepan; cover with water and add 1 teaspoon of salt. Bring to a boil; cover, reduce heat to medium-low, and continue cooking for about 15 to 20 minutes, or until the potatoes are fork tender.
    2. Drain and set the pan aside to let potatoes cool completely. Meanwhile, prepare the celery, onion, and garlic, and combine them in a large bowl.
    3. Cut the cooled potato chunks into 3/4- to 1-inch pieces. Toss the potatoes with the vegetables in the mixing bowl and the remaining 1/2 teaspoon salt and the freshly ground black pepper. Add the cilantro and parsley and toss lightly to blend.
    4. Combine 3/4 cup mayonnaise with the lime juice and stir to combine.
    5. Add the dressing to the potatoes and mix gently to coat the vegetables. Taste and add more mayonnaise and seasonings, as needed. For best flavor, make this potato salad and refrigerate for at least 2 to 4 hours before serving time.

     

    Broiled Grapefruit with Honey Yogurt and Granola

    Ingredients

    • 3 grapefruits
    • 6 tablespoons raw sugar or brown sugar (you’ll need two tablespoons of sugar per grapefruit)
    • sprinkle ground ginger
    • sprinkle ground cinnamon
    • dash sea salt

    For Serving

    • Greek yogurt or thick goat’s yogurt
    • honey, for drizzling
    • granola (a few handfuls)
    For the Toppings
    • 1 lime
    • 1 cup powdered sugar
    • 1 tsp. vanilla extract
    • ½ cup shredded coconut

    Directions

    1. Preheat broiler. Make the bases of your grapefruit halves flat so they don’t wiggle around: slice off about ¼-inch of the peel on the base end and the stem end of each grapefruit. Then slice each grapefruit in half, parallel to your initial cuts. Place the grapefruit halves face-down on paper towels for about five minutes to absorb excess moisture.
    2. In a small bowl, mix together the raw sugar or brown sugar with a sprinkle of ginger and cinnamon and a dash of salt. On a rimmed baking sheet or a 13×9-inch glass baker, place the grapefruit halves face up. Sprinkle each halve liberally with the sugar mixture, using about 1 tablespoon per halve. Broil for 7 to 10 minutes, until the sugar is melted and turning a deep amber. Let the grapefruits cool for at least a few minutes; serve warm or at room temperature with a big dollop of yogurt (swirl in honey if you’d like) and a handful of granola.

     

    Collard Green Wraps

    Ingredients

    Directions

    1. First, blanch a large collard leaf for a few seconds in boiling hot water. The goal is just to make it pliable. Pat it dry, and use a paring knife to trim off the thick part of the stem.
    2. Next, pile your fillings into the middle of the leaf, and tuck and roll!
    3. When you finish rolling one wrap, set it seam side down on a large plate until you’re ready to eat. Once you’ve finished rolling, enjoy!

  • CSA 2024 Summer Week 11

    From our Farm

    Tulsi Basil

    Turmeric Flower

    Heirloom Persimmons (Giombo)

    Fingerling Sweet Potato Yams

     

    From Partner Growers

    Cucumbers (COG)

    Muscadine Grapes (WAT)

    Lacinato Kale (TWF)

    Red Leaf Lettuce (TWF)

    Spaghetti Squash (COG)

    Grape Tomatoes (WAT)

     

    COG = Clem’s Organic Garden |  WAT = Watsonia Farms | TWF = TendWell Farm

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

    This week we’re featuring Everything Bagel Cucumber Salmon Salad, Spaghetti Squash Bake, and Coconut Persimmon Rice Pudding.

     

    Everything Bagel Cucumber Salmon Salad

    Ingredients

    • 1 Cucumber, sliced
    • Everything Bagel Seasoning
    • 2 Tbsp Cream Cheese
    • Smoked salmon or lox
    • ½ Red onion, diced
    • Fresh dill, chopped

    Directions

    1. Thinly slice your cucumber either using a mandolin or sharp knife. Add sliced cucumber into a large bowl or 1 quart container.
    2. Cut salmon into thin-ish bite sized slices and add to container.
    3. Add diced red onion and chopped fresh dill (optional).
    4. Add two tablespoons of cream cheese and a couple tablespoons of Everything Bagel Seasoning.
    5. Mix salad together until all ingredients are incorporated and coated in cream cheese and Everything Bagel mix.
    6. Serve cold and enjoy.

    Spaghetti Squash Bake

    Ingredients

    • 1 large or 2 small spaghetti squash, sliced in half and seeds removed
    • 1 lb ground grass fed beef (can sub ground turkey, but you will need some oil in the pan)
    • 1 cup chopped frozen spinach
    • 1 zucchini, diced
    • 1/2 yellow onion, diced
    • 3 cloves garlic, minced
    • 1.5 cups marinara
    • 1 cup shredded Italian blend cheese
    • 1 tsp avocado oil
    • 1 tsp Italian seasoning
    • 1/2 tsp sea salt
    • 1/2 tsp pepper
    • pinch of red pepper flakes

    Directions

    1. Roast spaghetti squash at 400°F for 30-40 minutes until tender enough to shred into spaghetti-like strands. *You can do this the night before if you wish and store shredded squash in the fridge
    2. While spaghetti squash is roasting, heat a 10” cast iron skillet or large oven safe pan over medium heat. Once hot, add the ground beef, garlic, onion, and salt and pepper and cook, stirring occasionally and breaking up the meat, for 10 minutes.
    3. Once meat is cooked through and onions are translucent, transfer to a large bowl.
    4. Add 1 tsp avocado oil to the pan, then add zucchini, frozen spinach, red pepper flakes and Italian seasoning. stir and cook for 5-7 minutes until zucchini is softened. Transfer to the bowl with the beef and onion.
    5. Once spaghetti squash is done and cooked enough to handle, shred it into the large bowl with the beef and veggies. stir with marinara and 1/2 cup of the cheese until everything is well combined.
    6. Return mixture to the pan, then top with remaining 1/2 cup cheese and bake at 400°F for 12 minutes.

    Coconut Persimmon Rice Pudding

    Ingredients

    Cooked leftover white rice (try 3-4 cups as a starting point)
    Coconut milk (regular, plain, organic preferred over low fat) – 1 can
    Persimmons – pulp removed from skin and pureed – about 8 persimmons
    Water – about 1-2 cups, or more as needed
    Sugar or honey to taste (start with 1/4 cup)
    Cinnamon (start with 1/2 teaspoon and add more to taste)Vanilla Extract – (start with 1 teaspoon)
    Splash of bourbon or rum if you’re feeling fancy
    Optional: Raisins, Dried Cranberries or pumpkin seeds, coconut shreds

    Directions

    You’ll notice that measurements are approximate for this recipe. The main concept is to add about twice as much liquid as you have rice. It’s really very flexible on the quantities of milk to water to fruit pulp, and you could use cow’s milk, almond milk, etc, if you prefer. Let it all soak in and get delicious! All you need to do is put all the ingredients in a pot (reserve pumpkin seeds for serving, if you are using them). Cook on medium to low heat and stir frequently. Cook it for 15-20 minutes until it is thickened, and you can let it sit with the heat turned off to thicken a little further if you like. Add pumpkin seeds just before serving if desired.

  • Kanji Porridge

    Light on the stomach, this porridge is known for digestive aid.

    Ingredients

    6 cups water
    1/4 teaspoon salt
    1/2 teaspoon turmeric
    1/4 teaspoon ground ginger
    1/4 teaspoon ground cumin
    1/2 cup brown rice

    Instructions

    1. In a large pan, combing turmeric, ginger, cumin, salt, and water. Bring to a boil over medium-high heat.
    2. Lightly rinse your brown rice.
    3. Add brown rice and make sure it is fully submerged. Reduce the heat, cover the pan and simmer for 1 and 1/2 hours.
    4. Serve hot.

    Find more recipes here!

  • Mung Bean Pancakes

    Mung Bean Nutrition

    Mung bean is a low-fat legume rich in plant-based protein and dietary fiber. They provide a powerful combination of folate, magnesium, potassium, and antioxidants, making them a nutritious dietary addition for supporting heart health and digestion.

    We don’t grow them on our farm, but it is a wonderful accompaniment to our vegetables and herbs. Expand your diet!

    You can make them into various recipes from different cultures. Here is one where you can enjoy them as a savory pancake as a snack!

    Ingredients

    1 cup split yellow mung beans
    1/2 teaspoon ground cumin
    1/4 teaspoon shaved or ground tumeric
    1/2 inch minced ginger
    1/4 cup fresh cilantro
    1 teaspoon ghee or butter

    Instructions

    1. Rinse mung beans under cool running water. Put in container, cover with water, and soak for 3 hours. Drain
    2. Put mung beans in blender on high for 1 minute.
    3. Add cumin, turmeric, ginger, and cilantro. Blend some more.
    4. Heat pan with a teaspoon of ghee or butter. Drop 1/4 cup of batter onto griddle. Cook 3-5 minutes, until edges are golden brown.
    5. Flip pancake and press. Cook 3 to 5 remaining minutes. Remove mung bean pancakes from heat and repeat until batter has been cooked.
    6. Enjoy your mung bean pancakes!

    Find more recipes here!