Orange Carrots (COG)
Asia Pears (WAT)
Green Bell Peppers (WAT)
Spaghetti Squash (COG)
Murasaki Sweet Potatoes
This is the last week of our Summer CSA season! Back in 2011, our first thirty CSA Members helped us start our farm by providing seed money (literally, not just figuratively). Since then, and with CSA member support, we have grown from “just” a small family farm to supporting over a dozen other local farmers and employing over thirty people! We are truly amazed and humbled by how much our community has supported local and organic farmers – THANK YOU!
Week 13 brings one of our favorite plants- Roselle! Why do we love it? For starters, it’s tangy and versatile. Use it in tea, jam, salad, baked goods… the list goes on and on. Roselle makes you feel great, too. It’s loaded with vitamins, minerals, and antioxidants and for centuries been used as a therapeutic plant and overall tonic. If you’re not sure how to use it, we share instructions on how to process the crimson calyx for use in teas and smoothies. Or, you can cook them up for uses like the jam recipe below. Already a fan of this gorgeous, amazing plant? Be sure to mark your calendar for our Roselle Festival, sponsored by Visit Gainesville, on Oct 28. Look forward to roselle u-pick, live music, farm tours, crop mazes, workshops & food trucks! Roselle Fest is free and open to the public but does require reservations. Click here to add your name to the guest list!
Dried Roselle Calyx
- Remove the crimson calyces (the outside part) from the seed pod.
- Place the calyces on the dehydrator trays in a single layer without overlapping or bunching them up too much. Make sure that there is plenty of airflow between pieces, as this will help them dehydrate evenly. Set dehydrator to 150 degrees Fahrenheit, and dehydrate for 3-6 hours, or until it is completely dried. Rotate the trays halfway through, if needed, to ensure that they all dehydrate at an even rate. Roselle can also be dried in an oven set on the lowest setting for 6-10 hours.
- Once dehydrated, store in an airtight container in a cool, dark place. It can be enjoyed as a tea or added to recipes like smoothies and teas for extra flavor and nutrients.
- 1 quart Roselle calyces with seed pods
- ½ -1 cup raw sugar
- Filtered water
- Lemon juice, just a squeeze
- Remove the calyxes (red leaves) from the seed pods then wash and drain them separately
- Slightly break open the seed pods and add them to a small saucepan. Pour in filtered water until the pods are just covered. Do make sure they’re submerged
- Bring to the boil and cook, covered for 20 minutes or until the pods are soft
- Strain and keep the liquid and put the seedpods in the compost
- Pour the reserved liquid back into your small saucepan and add in the washed calyxes. If the calyxes are not submerged in water add a tiny touch more filtered water
- Boil down for another 20 minutes allowing the mixture to thicken
- Remove from the heat and measure the volume of cooked pulp. Return this to the saucepan and add the same volume of sugar along with the squeeze of lemon juice
- Bring to the boil and cook for 10-20 minutes or until the jam has thickened
- Transfer to a clean jar and store in the fridge
Spicy Jalapeño Margaritas
- 2 c. tequila blanco
- 1-3 jalapeños, quartered
- 1 medium cucumber, cut into 1/2″ slices
- 1 tsp. granulated sugar
- 1 tsp. kosher salt
- Lime wedges, for glass and garnish
- 2 oz. infused tequila
- 1 oz. orange liqueur (such as Cointreau)
- 3/4 oz. fresh lime juice
- Sliced jalapeño, for garnish
In a large clean jar, combine tequila and jalapeño. Using handle of a wooden spoon, gently muddle jalapeño. Add cucumber and seal jar.
Store in a cool, dark place at least 8 hours or up to 12. Strain tequila mixture, discard solids, and pour back into jar. Refrigerate until ready to use.
Make Ahead: Tequila can be made 2 weeks ahead. Keep chilled.
In a small shallow bowl, combine granulated sugar and salt. Run a lime wedge around rim of a rocks glass and dip into sugar mixture to coat.
In a cocktail shaker, combine infused tequila, orange liqueur, and lime juice. Fill shaker with ice and vigorously shake until outside of shaker is very cold, about 30 seconds. Strain into prepared ice-filled glass and garnish with a lime wedge and jalapeño slices.