CSA 2023 Spring Week 10

This week’s CSA share brings the best of our farm as well as our partner-growers!

• Italian Basil
• Cabbage (New Sprout Organic Farm)
• Collard Greens (New Sprout Organic Farm)
• Elderberries
• Fennel
• Sweet Cured Onions
• Shishito Peppers
• Tricolor Potatoes
• Cherry Tomatoes

Every week’s CSA box brings something special, and this week we’re especially excited to share the first elderberries of the season. Chock full of vitamins and minerals, they’re gems. Healthy skin? Check. Boosted immunity? Check. Heart health? Check. Here at FSO, we’re huge fans of these little berries! We use ’em in tea, recipes, and even make our own Elderberry syrup to share with those who need a tonic for occasional illness or pesky allergies. If you’d like to try your hand at making some at home, we share a recipe below. We also have recipes for Elderberry-Fig Galettes and Elderberry tea. A cup of tea brewed from last week’s Tulsi basil is also the perfect complement to the galette… in other words, if you’re looking for hygge – we’ve got you covered!

The collards and cabbage in this week’s share are from Justin and the team at Cottle Organics, our partner through New Sprout Organic Farms in North Carolina. We’ve commenced our summer trips to the Asheville area to bring back fresh loads of produce from our partner producers up there. Shout out to our team member Miles for making the trip there and back safely! We use our own refrigerated truck to pick up direct and get the freshest possible veggies. For this first trip, we also picked up sweet potato slips to plant out our crop to harvest for you this fall. 🙂

Homemade Elderberry Syrup

Ingredients:

• 3/4 cup dried elderberries
• 3 cups water
• 1 teaspoon dried cinnamon or 1 cinnamon stick
• 1 teaspoon dried cloves or 4 whole cloves or 1 drop clove essential oil
• 1 tablespoon fresh ginger or 1 teaspoon dried ginger or 1 drop ginger essential oil
• 1 cup raw honey

Instructions:

• The first step will be to dry your berries using one of three methods: sun drying, oven drying, or using a dehydrator.
• In a large pot, bring the dried elderberries, water, cinnamon, cloves, and ginger to a boil.
• Reduce the heat, cover, and simmer until the liquid has reduced by half, about 40-45 minutes.
• Allow the liquid to cool, and then drain the liquid using a fine mesh strainer or cheese cloth.
• Press all liquid out of the berries using the back of a wooden spoon.
• Add the raw honey and mix well.
• Store in an airtight glass container in the refrigerator for up to two months.

Elderberry-Fig Galettes

Ingredients:

Gluten-Free Pie Crust

• 2 cups gluten free flour
• 1/4 + 1/8 teaspoon baking powder
• 1/4 + 1/8 teaspoon salt
• 8 tablespoons butter, chopped into 1/2″ cubes & chilled
• 1/2 cup water, ice ice cold
• 1 tablespoon milk (dairy or non-dairy) for brushing dough edges before baking

Filling

• 1 cup fresh elderberries
• 1 tablespoon lemon juice
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 2 teaspoons tapioca flour (or arrowroot starch or cornstarch)
• pinch salt
• 1 cup fresh figs, cut into halves or wedges

Instructions:

Pie Crust

• In a large mixing bowl, whisk together the flour, baking powder, and salt.
• Add the chilled cubes of butter and toss to coat in the flour. Then use your fingers to flatten each chuck of butter to ~1/8 inch thick.
• Create a well in the enter of the mixture and slowly add in the ice cold water, mixing to combine until the dough begins to come together. If needed, add more water, one teaspoon at a time, until the dough sticks together. It should hold together well, but be dry and slightly sticky, not wet.
• Form dough into a disk, then on a lightly floured surface, sprinkle a little bit more flour onto the top of the dough, and roll into a rectangle ~1 inch thick. Then, fold the rectangle into thirds. Repeat the process of rolling to an inch thick and folding into thirds once more.
• Tightly wrap the folded dough in plastic wrap and set in the fridge to chill for at least 1 hour.

Prepare the Elderberry-Fig Filling

• Combine all ingredients for the Elderberry-Fig filling except for the figs into a small mixing bowl. Set aside with sliced figs.

Assembling the Mini Galettes

• Preheat oven to 375F. Line a large baking pan with parchment paper.
• Take your chilled dough, unwrap it, and cut it into 4 equal sections. On a lightly floured surface, roll each section into a rough circle measuring about a 1/4″ in thickness.
• Transfer the rolled circle of dough to the parchment lined baking sheet.
• In the center of your dough circle, spoon 1/4 of the elderberries and spread until about 1 1/2-2″ away from the edge of the dough. Then arrange 1/4 of the sliced figs on top of the elderberries.
• Carefully fold the edges of the dough over the fruit filling. Work your way around until the dough fully encases the filling. (It’s okay if your filling starts to leak out the sides, just do your best to pinch the dough back together.)
• Repeat this process (steps 2-5) 3 more times with the remaining portions of dough.
• Once all 4 mini galettes are assembled, use a pastry brush to gently brush the crust edges with milk (dairy or plant-based.) Then drizzle each galette with a little honey.
• Place baking sheet in preheated oven and bake for 35-40 minutes or until crust is a golden brown.
• Let cool for 5-10 minutes, then enjoy fresh or let cool completely to store in an air-tight container. Reheat in a toaster oven. Enjoy within 2-4 days.

Elderberry Tea adapted from yummmummykichen.com

Ingredients:

• 4 tablespoons fresh or frozen elderberries
• 3 cups water
• 1/4 lemon or orange
• honey to taste*

*Agave or organic liquid stevia would be good vegan options to replace honey. For allergies, use a local honey. For immune support, cold/flu try manuka honey.

Other flavor additions: slice of fresh ginger, 1 cinnamon stick, orange peel, 2 cloves, or 1 star anise can be simmered in along with the elderberries and water.

Instructions:

• In a small saucepan, combine the water and elderberries. Bring to a simmer over medium heat.
• Simmer for 10 to 15 minutes, until the tea has reached a deep color.
• Remove from heat and pour through a fine mesh sieve set over a tea cup, or into a teapot. Discard the elderberry solids, or save to reuse for more tea.
• Sweeten your elderberry tea with honey, agave, or stevia to taste. Add a squeeze of lemon or orange juice for more flavor.