Green/Yellow Snap Beans
Mississippi Purple Hull Peas
Sweet Habanero Peppers
Watermelon Radishes (COG)
Acorn Squash (NSOF)
Baby Squash, Mixed
Murasaki Sweet Potatoes
It’s a busy week on the farm! On Saturday, we processed around fifty old laying hens. A few members of our team came out to help, and it was an eye-opening, learning experience for the first timers. We have team members who are experienced with the butchering process, and they were the day’s teachers. Here at Frog Song, chickens play a vital role in our soil health and diet. We feed them organic chicken feed and loads of veggie scraps each day, and in turn their manure fertilizes the soil. They peck away at pests and aerate the ground as they range and scratch. They lay eggs with rich yellow yolks for us to collect each morning. As chickens age into their golden years, starting around three to four years of age, their egg production drops off drastically. As our hens age towards the end of their life cycle, we then harvest them for stew meat. We are so grateful for our chickens and all that they contribute to the farm.
This weekend marks the second annual Giving Garden charitable dinner at the farm. Under the moon and pole barn lights, a communal dinner will be prepared by the head chef of Afternoon restaurant and served by dedicated volunteers of the garden. We have donated our site, materials, and fresh ingredients in support of their mission to expand access to healthy, fresh food in Gainesville. Guests will get a chance to tour the farm and enjoy the grounds before their meal. A great time was had by all last year, and we are looking forward to welcoming back the Giving Garden crew! Tickets are sold out for Saturday’s dinner. Learn more about their mission and donate here: https://www.gainesvillegivinggarden.org/about
And there’s more! On Sunday, we’re welcoming Elise Pickett from The Urban Harvest and gardeners from across the state. We’ll be giving a farm tour and discussing our regenerative practices here on the farm. Guests are welcome to bring picnic lunches. Come chat farming and gardening with us! Book your spot here: https://theurbanharvest.com/products/tuh-community-meet-up-farm-tour?date=2023-11-19&select=1700406000
Thanksgiving is just around the corner and it’s time to start thinking about what to prepare! This week’s recipes are Fall inspired side dishes for inspiration.
Roasted Acorn Squash Salad
- 1 large acorn squash
- 1 ½ tbsp olive oil
- ¾ tsp salt
- black pepper
- 6 cups of arugula, kale, or lettuce mix of your choice
- ⅓ cup pomegranate seeds
- ¾ cup raw, unsalted pepitas (pumpkin seeds)
- 2 tbsp maple syrup
- 1 tsp olive oil
- ½ tbsp minced fresh thyme
- ¼ tsp salt & pepper
- ⅓ cup tahini
- 2 tbsp freshly squeezed orange juice
- 2 tbsp water
- 2 tsp maple syrup
- ½ tsp cinnamon
- ½ tsp sea salt
- Preheat oven to 275˚F.
- To make the brittle, add pumpkin seeds to a mixing bowl. In a separate bowl, whisk together maple syrup, olive oil, thyme, salt and pepper. Pour over pumpkin seeds and toss well to coat. Spread onto a parchment paper-lined baking sheet and bake on the lowest rack of the oven for 35 minutes. Rotate the pan once halfway through baking.
- Remove from oven and let cool completely before breaking apart.
- Increase oven heat to 375˚F.
- Wash the squash well and pat dry. Slice off the tough stem at the top of the squash. Slice in half lengthwise and use a spoon to remove seeds. Slice into wedges, then dice into 1″ pieces. Toss with olive oil, salt and pepper and roast on a sheet pan for 35-40 minutes, until tender and slightly crispy.
- While squash is roasting, whisk together all dressing ingredients until smooth. If the tahini is thick, you may need to use a blender. Prep baby kale and pomegranate seeds.
- Let squash cool slightly before adding to the salad. Toss all ingredients and enjoy.
Roasted Cauliflower with Turmeric and Cumin
- 1 cup safflower or sunflower oil
- 1 tablespoon ground cumin
- 2 teaspoons turmeric
- 2 teaspoons crushed red pepper
- 1/2 teaspoon sea salt, plus more for seasoning
- 4 heads cauliflower, halved, cored, and cut into 1-inch florets
- 1/4 cup pine nuts
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint
- Preheat the oven to 425°F. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper, and 1/2 teaspoon of salt.
- On two large rimmed baking sheets, drizzle the cauliflower with the spiced oil and toss well to coat; season with salt. Spread the cauliflower in an even layer and bake for about 1 hour, until browned and tender; switch the baking sheets halfway through cooking.
- Meanwhile, in a pie plate, bake the pine nuts for about 1 minute, until toasted. Let cool.
- Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, cilantro, and mint and serve.
The cauliflower can be prepared through Step 2 and refrigerated overnight; reheat before combining with the pine nuts and herbs.
Roasted Murasaki Sweet Potatoes with Miso Maple Tahini
Roasted Japanese Sweet Potatoes With Miso Maple TahJapanese Sweet Potatoes With Miso Mae Tahin
- 2medium-large Murasaki sweet potatoes (washed + dried)
- 2Tbsp olive oil
- Salt + pepper, to taste
- Optional garnish: fresh parsley or green onion/scallions, chopped
Miso Tahini Dressing:
- 1/4cup tahini
- 5Tbsp miso paste
- 1Tbsp maple syrup
- 1/4tsp garlic powder
- 2tsp lemon juice
- 2-3Tbsp hot water
- Start by preheating your oven to 400F. Line a largebaking sheet with parchment paper.
- With the skin on, cut sweet potatoes into 1-inch pieces.
- Then, place the sweet potato cubes on your baking sheet. Toss them with olive oil, salt, and pepper. Spread them out in a single layer, leaving room between each piece.
- Place the baking sheet in the oven for 25-30 minutes, until sweet potatoes are lightly browned and fork tender.
- While the sweet potatoes are cooking, make the miso maple tahini dressing by whisking the dressing ingredients together in a small bowl. Adjust seasonings to taste, then set aside.
- Remove sweet potatoes from the oven. Transfer to a serving plate or bowl. The tahini dressing can either by drizzled on top of the roasted sweet potatoes or served alongside them as a dip. Garnish with fresh pepper and parsley/green onion as desired. Serve + enjoy hot!