CSA 2023 Spring Week 5

• Italian Basil
• Celery
• Panisse Lettuce
• Scallions
• Snow Peas
• New Red Potatoes
• Squash Mix
• Strawberries
• Tokyo Turnips

Let’s hear it for our strawberries – they’re making a comeback! This has been our most challenging strawberry season in a decade. As farmers we’re at the mercy of the weather and natural cycles. We’re in control little beyond how we interact with our soil and crops. Last December’s freeze was a classic example, when we used water to save our citrus trees. The days of running sprinklers saved our trees, but it reduced the fertility in the soil. We traded off an abundant 2023 strawberry crop for the potential of citrus over the next decade.

We’re delighted to report that all was not lost! This week’s share brings a quart of our resilient and luscious berries. What makes them extra-special is that they’re grown on real beds of straw mulch to ensure optimal flavor and nutrition. With our commitment to sustainable farming practices, you can rest easy knowing that FSO berries are never grown on plastic! They’re handpicked at the peak of ripeness, guaranteeing a burst of juicy sweetness in every bite. Keep that flavor alive for a few extra weeks with our small-batch jam recipe below.

Another long-awaited flavor in this week’s share is our Italian basil. Basil is delicate – like many of us in Florida, it doesn’t like the cold! To prevent wilting, we recommend storing on the counter. Clip the stems at a 45-degree angle, like flowers, and fill a jar about halfway full of water. Cover loosely with a plastic bag. Another option is to make a batch of basil oil. The recipe below will add a hint of basil to your dishes this week – we love the addition of garlic but it’s completely optional.

Basil-infused Oil

Ingredients:

• 2 cups packed fresh basil leaves, stemmed and washed
• 1/4 cup extra virgin olive oil
• 1 tablespoon water
• 2 cloves garlic
• 1/2 teaspoon kosher salt
• 1/8 teaspoon crushed red pepper flakes

Instructions:

1. Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.
2. Use immediately or refrigerate. TIP: Flavors are even more intense the next day.

Small Batch Strawberry Jam

Ingredients:

• 1 quart fresh strawberries, hulled
• 1 ½ cups organic cane sugar a
• ¼ cup lemon juice
• pinch of sea salt

Instructions:

1. Heat large saucepan over medium-low heat and add strawberries, sugar and lemon juice. Stir until sugar is dissolved.
2. Increase saucepan to medium-high to bring mixture to a boil. Continue to boil for 15 minutes or until thickened. If you have a candy thermometer, just boil until the temperature reaches 220°F. Remove from heat and add pinch of salt.
3. Transfer the jam to a jar and let cool at room temperature. Store in fridge and use within 1 month.

Celery Smoothie

Ingredients:

• 4 medium ribs celery (¾ cup chopped)
• 1 large green apple
• 1 banana
• ½ teaspoon peeled and grated ginger or galangal (from fresh root)
• 2 cups baby spinach leaves
• ½ cup water
• 10 ice cubes
• 1 ½ tablespoons fresh squeezed lemon juice (1/2 lemon)

Instructions:

1. Roughly chop the celery. Chop the apple into chunks, leaving the peel on. Break the banana into pieces. Peel and grate or mince the ginger/galangal.
2. Place everything in a blender and blend until smooth, stopping and scraping as necessary and adding a splash more water if it’s too thick. Drink immediately or store for up to 1 day.