CSA 2023 Summer Week 12

Written by

Becca Lagarcha

in

 

Baby Beets (COG)

Bok Choy (OAF) – THUR/SAT

Muscadine Grapes contain seeds (WAT)

Curly Green Kale (COG) – THUR/SAT

Green or Red Leaf Lettuce (NSOF)

Moringa – WEDNESDAY

Shishito Peppers

Fuyu Persimmons

Sweet Potato Greens – WEDNESDAY

Yam Fingerling Sweet Potatoes

Salad Tomatoes (NSOF)

And just like that, it’s fall! Well, almost. We’re still a few months away from sweater weather, but we’re feeling the cozy vibes and inspired to turn on the oven. The Fuyu persimmon crumble recipe we share this week will give you your fall fix by filling your house with the wonderful, comforting smells of cinnamon and nutmeg. A word about those Fuyus in this week’s share: They’re a non-astringent variety, which means they don’t have tannins you get with other types. In other words, enjoy them when they’re firm or soft without a bitter mouth feel afterwards. What’s especially cool is that there isn’t a core so you can eat it (or use it) like an apple without throwing out anything. They’re perfect on charcuterie boards, in salads, or baked into desserts.

We love seeing the kitchen magic you’re sending us on social (@frogsongcsa), and our friends at Urban Harvest want to see your recipes too! They’re publishing an e-cookbook, Rooted in Sunshine: Exploring the Vibrant World of Florida’s Heirloom Veggies, that uses Florida heirloom vegetables as a primary ingredient. They want to know how you’ve adapted recipes to include native veggies/fruit. As a thank you for your contribution, you’ll be entered into a raffle for a chance to win some amazing prizes. Deadline is September 30. Learn more and get involved here, and keep the recipes and photos coming our way!

Honey Beet Bread

Ingredients:

  • 2 packages active dry yeast
  • 1-1/2 cups warm water
  • 2 tablespoons honey
  • 1-1/2 cups grated uncooked fresh beets, squeezed dry
  • 1 cup warm milk
  • 2 tablespoons butter, softened
  • 2-1/2 teaspoons salt
  • 6-7 cups all-purpose flour

Instructions:

In a large bowl, dissolve yeast in warm water. Add honey; let stand for 5 minutes. Add beets, milk, butter, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.

Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into 2 loaves. Place in 2 greased 9×5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.

Bake at 350° until top begins to brown, 30-35 minutes. Remove from pans to wire racks to cool.

Sweet Potato Bread

Ingredients:

  • 1 cup FSO cane syrup (can substitute sugar or honey)
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 ¾ cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ⅓ cup water
  • 1 cup cooked and mashed sweet potatoes
  • ½ cup chopped pecans

Instructions:

  • Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan.
  • Combine FSO cane syrup and oil in a large bowl; beat well. Add eggs and beat until well combined. Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Fuyu Persimmon Crumble

Ingredients:

Persimmon Filling

  • 1 lb fuyu persimmons sliced into 1 inch pieces
  • 1 tsp lemon juice
  • 2 tbsp granulated sugar
  • 2 tbsp light brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp corn starch
  • ¼ tsp salt

Crumble Topping

  • 1 cup all-purpose flour
  • ½ cup rolled oats
  • ¼ cup light brown sugar
  • ¾ tsp baking powder
  • ½ cup unsalted butter melted
  • ¼ tsp salt

Instructions:

  • Preheat oven to 350 degrees F.
  • Combine all the ingredients for the persimmon filling into a bowl. Mix and spoon the filling into a small baking dish. Make sure the persimmons are evenly coated in the sugars and spices.
  • In a separate bowl, combine all the ingredients for the crumble. Mix until it comes together. Spoon the crumble on top of the persimmon filling.
  • Bake for 25-30 minutes until the crumble is golden brown.
  • Top with a scoop of vanilla ice cream and serve!

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