Category: Desserts

  • 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.

  • CSA 2025 WINTER WEEK 9

    From our Farm

    Arugula

    Bok Choy

    Rainbow Carrots

    Calendula

    Oranges

    Fennel

    Cherokee Red Leaf Lettuce

    Fingerling Sweet Potato Yams

    From our Partner Growers

    Jalapeño Peppers (SSF)

    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 Jalapeño Poppers, Calendula and Thyme Shortbread Cookies, and Crunchy Bok Choy Salad.

    Jalapeño Poppers

    Ingredients

    • 12 jalapeños
    • 6 ounces cream cheese softened
    • 1 teaspoon garlic powder
    • 4 ounces sharp cheddar cheese shredded
    • 2 tablespoons chopped fresh chives
    • ¼ cup Panko bread crumbs
    • 1 tablespoon melted butter

    Directions

    1. Preheat the oven to 400°F.
    2. Wearing gloves, slice the jalapenos in half lengthwise. Using a small spoon, scoop out the seeds and membranes.
    3. In a bowl mix cream cheese, garlic powder, cheddar cheese and chives (if using).
    4. In a separate bowl, combine Panko crumbs and melted butter.
    5. Fill jalapenos with the cheese mixture. Top with crumbs.
    6. Place on a baking pan and bake 18-22 minutes or until golden.
    7. Cool 5-10 minutes before serving.

     

    Calendula and Thyme Shortbread Cookies

    Ingredients

    • 14 Tbsp unsalted butter softened
    • 3/4 cup sugar
    • 1 egg yolk
    • 2 Tbsp lemon juice optional, but use 2 more Tbsp butter in its place
    • 1 Tbsp lemon zest
    • 1 1/2 cups all-purpose flour
    • 1/2 cup arrowroot powder or cornstarch
    • 3-4 Tbsp minced fresh calendula flower petals
    • 1 Tbsp minced fresh thyme
    • pinch salt

    Directions

    1. Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest (if using) and stir to combine. Then add the flour, arrowroot, calendula, thyme, and salt.
    2. Gently stir everything together until the dough barely holds together. It will seem a bit floury, but that’s ok.
    3. Take the dough out of the bowl and form it into a log shape.
    4. Wrap it tightly with parchment paper, twisting the ends to help hold it all together.
    5. Put in the fridge or freezer for about 30 minutes, or until firm. You can store the dough for several days in the fridge, or for several weeks in the freezer, if need be.
    6. When ready to cook, preheat the oven to 300°F. Slice the log into 1/4 inch rounds.
    7. Put them on a parchment lined baking sheet, about an inch or so apart. They don’t really spread much. 
    8. Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft. Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.

     

    Crunchy Bok Choy Salad

    Ingredients

    • 2 baby bok choy
    • 2 stalks celery
    • 1 red pepper
    • 2 scallions
    • 1 tablespoon olive oil
    • 1 tablespoon sesame oil
    • 1 tablespoon soy sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon honey
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 1 cup shredded carrots
    • 1 tablespoon toasted sesame seeds

    Directions

    1. Cut the ends off of the bok choy and thinly slice both the white and green parts.
    2. Thinly slice the celery, red pepper, and scallions.
    3. In a small bowl, whisk together the olive oil, sesame oil, soy sauce, rice vinegar, honey, salt, and pepper.
    4. Add the sliced bok choy, celery, red pepper, and shredded carrots in a large bowl.
    5. Toss with dressing.
    6. Top with sesame seeds and serve.

  • 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.

    • CSA 2024 FALL WEEK 10

       

      From our Farm

      Sweet Baby Carrots 

      Oranges 

      Galangal Ginger 

      Curly Kale 

      Romaine Lettuce 

      Radishes 

      Spring Mix 

      Sugar Cane

      From Our Partner Growers

      Zucchini (SFO)

      SFO = Santa Fe Organics

       

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

      This week we’re featuring Zucchini Fritters, Galangal Cookies with Lime and Coconut, and Romaine Salad With Za’atar Dressing.

       

      Zucchini Fritters

      Ingredients

      • 2 lb zucchini, about 2 large or 5 medium
      • 1 1/2 tsp fine sea salt, divided
      • 2 large eggs, lightly beaten
      • 1/2 cup chopped green onions
      • 3/4 cup all-purpose flour
      • 1 tsp baking powder
      • 1/2 tsp ground black pepper
      • olive oil for sautéing
      • sour cream, to serve

      Directions

      1. Wash zucchini and trim off ends. Grate on the large holes of a box grater or use the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 tsp salt, and set aside for 10 minutes.
      2. After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth if you have one. It is impressive how much water comes out! You should end up with 3 1/2 to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl.
      3. Add 1/2 cups chopped green onion and 2 lightly beaten eggs.
      4. In a small bowl, stir together 3/4 cup flour with 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp black pepper, or season to taste. Add flour mixture into zucchini mixture and stir until well combined.
      5. Place a large heavy-bottomed cast iron or non-stick skillet over medium heat* and add 2 Tbsp olive oil. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time** and flatten out the tops slightly to make them pancake-shaped. Sauté for 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of sour cream.

       

      Galangal Cookies with Lime and Coconut

      Ingredients

      • ½ cup vegan butter (left on the counter to soften)
      • ½ cup brown sugar
      • ¼ cup molasses
      • ¼ cup soy milk (or other plant-based milk)
      • 1 tsp. vanilla extract
      • 2 ¼ cups all-purpose flour
      • 1 ½ tbsp. galangal (this recipe uses dried and ground, but you can sub 1 tablespoon of fresh-grated ginger for every 1/4 teaspoon of ground ginger)
      • 1 tsp. baking powder
      For the Toppings
      • 1 lime
      • 1 cup powdered sugar
      • 1 tsp. vanilla extract
      • ½ cup shredded coconut

      Directions

      1. Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone mat and set aside.
      2. Use a fork to smash your vegan butter, and then add the brown sugar, soy milk, molasses, and vanilla. Stir to combine. Add the flour, baking powder, and galangal to the bowl, and stir to combine, until you have a smooth dough. Use a small cookie scoop (about the size of a heaping tablespoon) to scoop balls of dough onto the baking sheet, leaving space between the cookies. Flatten the cookies down into little hockey-puck like discs with the back of a flat cup. Place the cookies in the oven, and cook for 12 minutes (you can use multiple baking sheets or work in batches). Once cooked, place on a cooling rack to fully cool.
      3. As your cookies cool, make up your glaze. Zest your lime into a bowl. Add the powdered sugar, and whisk. Juice your lime, and add it slowly, along with the vanilla extract, into the sugar. Depending on how large your lime is, you might need to also add a little water to get your glaze to a thick, pourable consistency. Once your cookies are cool, place the glaze in a small bowl, and the shredded coconut in a second small bowl. Holding the cookie along the edges, dip the top into the glaze. Let any excess drip off, and then dunk the glazed cookie into the coconut. Place the cookie back onto a cooling rack, and repeat with the remaining cookies. Allow the glaze to harden before consuming.

       

      Romaine Salad With Za’atar Dressing

      Ingredients

      • 1 head romaine lettuce
      • 1 cup raw almonds
      • 1 cup cherry tomatoes
      • 2 cucumbers
      • 1 large red bell pepper
      • 3 radishes
      • 1 cup fresh mint
      • 1 cup fresh parsley
      • 1/2 cup sunflower seeds

      Za’atar Dressing

      • 1/2 cup extra virgin olive oil
      • 1 lemon, juice only
      • 1/2 tsp honey
      • 1 Tbsp za’atar spice
      • 1/2 tsp garlic powder (or 1-2 garlic cloves, minced)
      • Salt + pepper, to taste

      Directions

      1. Preheat oven to 350F.
      2. Spread the raw almonds onto a baking sheet and toast in the oven for 12-15 minutes, until fragrant (be careful not to burn). Let nuts cool, and then roughly chop into smaller pieces.
      3. Meanwhile, remove the end of a head of romaine lettuce, and chop the lettuce all the way up to the tip, spacing your cuts out about 1-inch from the last. The head of romaine will fall apart into nicely chopped pieces. Give the pieces of lettuce a good wash and spin dry.
      4. Continue to chop the cherry tomatoes in half, the bell pepper into one-inch chunks, and the Persian cucumbers into small pieces as well. Thinly slice a few radishes with a mandolin.
      5. Next, finely chop the fresh parsley and fresh mint. Transfer chopped romaine, all veggies, toasted almonds, and sunflower seeds to a large salad bowl.
      6. Then, make the za’atar salad dressing by combining dressing ingredients into a small jar. Shake well and pour over salad. Toss well to combine and serve immediately.

    • CSA 2024 FALL WEEK 9

      From our Farm

      Bok Choy 

      Rainbow Chard 

      Grapefruit 

      Cucumbers 

      Romaine Lettuce 

      Radishes 

      Okinawa Purple Sweet Potatoes 

      Turmeric

      From Partner Growers

      Tomatoes (LPF)

      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 Cucumber Salad, Purple Sweet Potato Butter Mochi, and Turmeric Chicken & Rice.

      Cucumber Salad

      Ingredients

      • 10 cucumbers, diced
      • 1 cup cherry tomatoes, halved
      • 1 cup chickpeas (rinsed)
      • ¼ finely sliced red onion
      • ½ cup crumbled feta cheese
      • 1 tablespoon chopped fresh dill
      • 1 tablespoon chopped fresh parsley
      • 1 tablespoon chopped fresh mint
      • 2 tablespoons fresh lemon juice
      • ¼ cup olive oil
      • Sea salt, to taste

      Directions

      1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
      2. Place the diced cucumbers, the cherry tomatoes, the chickpeas, the red onion, ¼ cup of the feta cheese, half of the dill, half of the parsley and half of the mint into a large bowl; add the lemon juice and the olive oil, along with a couple of good pinches of sea salt, and gently toss together to combine.
      3. Spoon the salad out onto a serving platter or into a salad bowl, and sprinkle over top the remaining ¼ cup of feta cheese and the remaining herbs, and serve.

      Purple Sweet Potato Butter Mochi

      Ingredients

      • 8 oz mochiko about 1 3/4 cups or half a box
      • 3/4 cup sugar
      • 1 tsp baking powder
      • 1/2 tsp salt
      • 12 oz mashed Okinawan sweet potato about 2 cups, from 2 medium-large Okinawan sweet potatoes
      • 1 14 oz can coconut milk
      • 4 oz butter melted 1 stick
      • 1 tsp vanilla extract can sub other extracts
      • 2 eggs

      Directions

      1. Preheat oven to 350 degrees F and grease an 8×8″ baking dish.
      2. Mix all ingredients in a large mixing bowl, stirring well to ensure no dry lumps of flour remain.

      3. Pour into your prepared baking dish and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

      4. Allow butter mochi to cool before slicing and serving.

       

      Turmeric Chicken & Rice

      Ingredients

      • 1 (4 1/2-pound) chicken, cut into 8 pieces
      • Kosher salt
      • Freshly ground black pepper
      • 2 tablespoons unsalted butter
      • 1 1/2 teaspoons ground turmeric (for every teaspoon of ground turmeric, you can substitute 1 tablespoon of fresh)
      • 1 small onion, chopped
      • 1 tablespoon fresh ginger, peeled and finely chopped
      • 4 garlic cloves, minced
      • 2 plum tomatoes, chopped
      • 2 teaspoons curry powder
      • 1/2 teaspoon ground cinnamon
      • 1/2 teaspoon ground cumin
      • 2 cups jasmine rice
      • 3 bay leaves
      • 1 1/2 tablespoons fish sauce
      • 3 cups chicken stock
      • Plain whole yogurt, for serving
      • Sliced cucumbers, for serving
      • Mint leaves, for serving
      • Lime wedges, for serving

      Directions

      1. Season the chicken with salt and pepper. In a large enameled cast-iron casserole or Dutch oven, melt the butter and sprinkle with the turmeric. Add the chicken skin side down and cook over moderately high heat, turning once, until browned on both sides, 8 minutes total. Transfer the chicken to a plate.
      2. Add the onion, ginger, and garlic to the casserole and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the tomatoes, curry powder, cinnamon, cumin, and rice and stir constantly until fragrant, about 1 minute. Return the chicken to the pot, skin side up. Add the bay leaves, fish sauce, and chicken stock and bring to a boil over high heat.
      3. Cover and simmer over low heat for 10 minutes. Adjust the lid to cover partially and simmer until the rice is cooked, 10 to 15 minutes longer. Remove from the heat, uncover, and let stand for 5 minutes. Serve with yogurt, cucumbers, mint, and lime wedges.