CSA 2023 Summer Week 1

Beets (Clem’s Organic Gardens)

Cabbage (Watsonia Organic Farms)

Carrots (Clem’s Organic Gardens)

Mango (John Wu)

Florida Pears

Shishito Peppers

Murasaki Sweet Potatoes

Salad Tomatoes

Welcome to a New Season!

It’s the first week of our summer season! This is the time of year when we lean more heavily on partner growers to pack each CSA share with the most diverse mix of flavors and nutrition possible. This week, we’re delighted to include a juicy and sweet mango from our partner John Wu. The back story is beautiful, and we thought you’d enjoy knowing how these delicious fruits made their way to your kitchen.

The Story of the Mangos

John is the father of our teammate Katrina. She started off as an intern last summer, with the farm being her very first job! She stayed part-time while working on a degree in Agricultural Operations Management at UF. She got her start working in the garden with her father, John who grows mangos and other tropical fruits in their home garden in Port St. Lucie, FL. Her family immigrated to the U.S. from Vietnam, and she credits her parents with teaching her a good work ethic, prioritizing nutrition, and learning how to grow lots of fresh fruits and vegetables. Here’s the story of the mangos, in her words:

Hello everyone! My Dad was a very small farmer in Vietnam and immigrated to America, the great land of opportunity. He and my mom intended to do anything except farm in the U.S., but they were homesick and could not find any tasty tropical fruit or vegetables to eat. Thus, they took up farming again to grow the food they wanted! One of the fruits they missed was a good mango as tasty as the ones in Vietnam which I hope you will enjoy as much as I did. Treat it like an avocado; leave it at room temperature and refrigerate only after it is ripe. When the skin gives a little regardless of color it is ready to eat!

These mangos can hold their own eaten straight from the box, but in the spirit of summer, we’re sharing a simple ice cream recipe, along with other dishes inspired by this week’s share.

Recipes

Mango Ice Cream

Ingredients:

• 2 cups mango puree
• 1 pint heavy whipping cream
• 1 can condensed milk

Instructions:

• Combine condensed milk and whipping cream and whip together until a stiff peak is achieved.
• Fold in the mango puree gently until well combined.
• Transfer to a freezer safe bowl. Smoothen the top and place a small sheet of plastic wrap or parchment paper on the top of the ice cream. Cover with cling film and freeze.
• For soft scoops, pull them out in 2-2.5 hours and serve immediately. For perfect rolled scoops, freeze 6+ hours.

Maple-roasted pears with nut crumble – delicious.com

Ingredients

• 3-4 ripe pears, halved
• 4 tbsp maple syrup, plus extra to serve
• 1 tbsp unsalted butter, chopped, plus 1 tbsp extra melted
• 1/4 cup toasted mixed nuts chopped
• ½ cup flour
• 1/4 cup rolled oats
• 1/4 tsp allspice
• Yogurt or cream to serve

Instructions:

• Preheat oven to 350. Place pears in a large baking dish, so they are packed tightly. Drizzle with maple syrup and dot over 1 tbsp chopped butter, cover with foil and bake for 30-35 minutes until softened slightly.
• To make the crumble, place sugar, nuts, extra melted butter, flour, oats and allspice in a bowl and mix to combine. Spoon the crumble topping over the pears and bake for a further 30-35 minutes until golden and crisp. Drizzle with extra maple syrup and serve with yogurt or cream alongside.

Green Tomato Stew – holycowvegan.com

Ingredients:

• 2 large green tomatoes, diced
• 1 teaspoon vegetable oil
• 1 teaspoon black mustard seeds
• 1 sprig curry leaves
• 2 jalapeno peppers
• ½ teaspoon turmeric
• 1 heaping tsp ground coriander
• 1 ½ cups coconut milk
• Salt to taste

Instructions:

• Heat the oil in a saucepan. Add the mustard seeds and, when they sputter, add the curry leaves and green chilies.
• Sauté for a few seconds and add the green tomatoes
• Add the coriander powder and turmeric and mix. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft. Green tomatoes are firmer and won’t break down as much as ripe tomatoes would.
• Add half the coconut milk to the saucepan and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.
• Add the remaining coconut milk and salt, stir, and heat until the coconut milk is warmed through but not boiling.
• Turn off heat and serve.

Vegetarian Beet Ruebens – delish.com

FOR CORNED BEETS:

• 2 large beets (1 1/4 lb. total), trimmed and peeled
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. brown sugar
• 2 tsp. ground coriander
• 1 tsp. ground mustard
• 1/2 tsp. ground cinnamon
• 1/2 tsp. garlic powder
• 1/4 tsp. ground black pepper
• 1/8 tsp. ground cloves
• 1/8 tsp. ground allspice

FOR RUSSIAN DRESSING:

• 1/4 c. mayonnaise
• 2 tbsp. sweet pickle relish
• 4 tsp. ketchup
• 1 1/2 tsp. prepared horseradish
• 1 tsp. fresh lemon juice
• 1/2 tsp. Worcestershire sauce
• Kosher salt
• Freshly ground black pepper

FOR SANDWICH:

• 4 tbsp. butter, softened
• 8 slices rye bread
• 8 slices Swiss cheese
• 1 c. sauerkraut
• Pickle spears, for serving

Instructions:

• Make the corned beets: Preheat the oven to 425º. In a small bowl, whisk the olive oil, sugar, and spices.
• Lay out two pieces of foil on a baking sheet, add one beet to each piece of foil and rub beets all over with the spice mixture. Wrap beets in foil and roast until tender when pierced with a knife, about 50 minutes to 1 hour.
• Let beets sit at room temperature until cool enough to handle. Thinly slice the beets into rounds.
• Meanwhile, make the dressing: In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice, and Worcestershire. Season with salt and pepper. Refrigerate until ready to use.
• Make the sandwich: Butter one side of each slice of bread. On the non-butter side spread Russian dressing on each slice. Top half of the slices with cheese, corned beets, and sauerkraut. Top each sandwich with remaining slices, dressing side down.
• Heat a medium skillet over medium heat. Place a sandwich in skillet and cook until golden and cheese is melted, 3 minutes per side. Repeat with remaining sandwiches. Serve warm.