We are providing an array of delicious items from our farm in our CSA shares this week:
Red Butter Lettuce
Bonita Sweet Potatoes
Sweet Pepper Mix – Little Pond Farm
This week’s CSA share brings a rainbow of tasty nourishing items. First, the sweetest of the sweet, our white fleshed bonita sweet potatoes. These hardy tubers are delicious roasted with honey, cinnamon, and a pinch of salt and thyme. Add grated turmeric or galangal to step up the flavor and nutrition.
Spring abundance is on full display with bok choy, chard, red butter lettuce, snow peas, and scallions. Enjoy our greens lightly sautéed or raw in salads. Add radishes for much more than flavor: they’re great at detoxifying the body as well as a host of other benefits. One satisfying crunch will help purify your blood and increase oxygen into your bloodstream. Raw radishes a bit much for your palette? We hear you. Here’s a tip: wash and salt the radish before steaming or baking for around 10 minutes. That should do the trick, less bitter, more spice.
Turmeric is also one of nature’s best healers. Curcumin is what makes it a “functional food,” with health benefits far beyond basic nutrition. Click here to learn more about why we love it and see how Farmer John prepares his turmeric tea to “extract all the good stuff” and make the most of its healing properties.
Our scallion recipes below share some of our favorite ways to enjoy the spring onions in this week’s share. We would love to see how you enjoy the colors and flavors of this spring feast. Please share your photos and tag us at @frogsongcsa.
SPRING SEASON RENEWAL INFORMATION
Thank you for supporting our farm! We love our members and are already planning your spring 2023 season. Renewing your membership is easy: All CSA Memberships will automatically renew and charge to your card on file on March 26. Of course, you can also opt out. If you decide not to renew, please let us know by email before March 26. For more information, visit our website frogsongorganics.com.
Mushroom, Tomato, and Scallion Frittata – adapted from delish.com
2 tbsp. olive oil
1/2 lb. shiitake mushrooms (can substitute other varieties)
1 cup cherry tomatoes
Salt and Pepper to taste
1/2 c. grated Parmesan cheese
1. Preheat oven to 350 degrees. Heat olive oil in a over medium heat. Add scallions, mushrooms, and 1/2 teaspoon salt; cover, and cook until the vegetables are very soft, about 15 minutes.
2. In a large bowl, whisk together eggs and 1/4 teaspoon each salt and pepper. Pour egg mixture over the vegetables, add tomatoes, and stir for 2-4 minutes.
3. Sprinkle cheese over the frittata, and bake in the oven for 15 minutes.
Chinese Scallion Pancakes
3 scallions—2 minced, 1 thinly sliced
1 tablespoon plus 1 teaspoon toasted sesame oil
1/2 teaspoon kosher salt
1/2 pound of pizza dough, at room temperature
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons unseasoned rice vinegar
1/2 cup canola oil
1. In a small bowl, mix the minced scallions with 1 tablespoon of the sesame oil and the salt.
2. Cut the dough in half and roll out each piece to a 10-by-6-inch rectangle.
3. Spread the scallion mixture over the dough, leaving a 1/2-inch border all around. Starting at a long edge, roll up each piece of dough and pinch to seal. Coil each roll of dough into a round and tuck the end under the coil. Cover and let stand for 15 minutes.
4. In a bowl, mix the sliced scallion with the remaining 1 teaspoon of sesame oil and the soy sauce, water and vinegar.
5. With a large, heavy rolling pin, roll out each dough coil into an 8-inch round. (It’s okay if some of the scallion mixture comes out; it will stick to the dough as you roll.)
6. In a large skillet, heat the canola oil until shimmering. Fry one pancake at a time over moderately high heat, turning once, until golden, about 3 minutes total. Drain on paper towels. Cut the pancakes into quarters and serve with the soy dipping sauce.
Roasted White Sweet Potatoes with Honey Cinnamon Glaze – adapted from nutmegnanny.com
4 white sweet potatoes, scrubbed clean and cubed
1/4 cup honey
1/4 cup olive oil
2 teaspoons fresh thyme leaves
2 teaspoons cinnamon
Kosher salt, to taste
Black pepper, to taste
- Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper, set aside.
- In a large bowl add cubed sweet potatoes and add in honey, olive oil, fresh thyme leaves, cinnamon, kosher salt, and black pepper.
- Stir to combine.
- Add to your prepared rimming baking sheet and roast for 25-30 minutes, stirring every 10 minutes.