Welcome to your Fall CSA share. In your first fall share you will receive the following-
From Frog Song Organics-
- Spring Mix
- Fuyu Persimmons (non-astringent)
From our Partner Farms-
- Cucumbers – New Sprout Organic Farms
- Fennel- New Sprout Organic Farms
- Curly Kale- New Sprout Organic Farms
- Salad Tomatoes- New Sprout Organic Farms
- Spaghetti Squash- Clem’s Organic Garden
- Green Butter Lettuce- Organic Aqua Fresh
Roselle Citrus Punch
- 8 cups of water
- 1 pint of Roselle
- 1 piece of ginger, about one inch, roughly chopped
- 1/4 cup of cane sugar, cane syrup, honey or any sweetener of choice (more or less to taste)
- Juice from 1 lime
- Juice from 1/2 orange
- Dash of cinnamon (optional)
- Remove the calyces petals from the seed pod. Discard pod.
- Make simple syrup- bring water and sweetener to a boil, stirring frequently. Turn down to a simmer.
- Add roselle and ginger. Bring back to a low boil for 10 minutes. Return to a simmer for approx 10 more minutes or until a deep red color. Remove from heat and cool to room temperature.
- Using a citrus juicer (or squeeze by hand), add lime and orange juice, stirring well. Add cinnamon and stir. Using a strainer, strain liquid into a pitcher. Discard pulp. Chill before serving, serve with a lime wedge and/or cinnamon stick.
Notes- You can use a instapot and pressure cook the first 4 ingredients for 10 minutes. Follow the rest of the recipe. A crockpot would work as well; cook first 4 ingredients on high for 4 hours. Finish with fresh citrus.
Add club soda or your favorite spirit to make this a refreshing cocktail.
Baked Spaghetti Squash Fritters- Eating Well
- 1 spaghetti squash (about 3 pounds), halved lengthwise and seeded
- 2 tablespoons olive oil, divided
- ½ cup grated yellow onion
- 1 large egg, separated
- ¼ teaspoon baking powder
- ¼ teaspoon coarsely ground pepper
- ⅛ teaspoon salt
- ¾ cup thinly sliced scallions, divided
- ½ cup shredded cheese
- ¼ cup sour cream
- 3 slices bacon, cooked and crumbled- optional
- Preheat oven to 400 degrees F. Arrange squash halves, cut-sides down, on a large rimmed baking sheet lined with parchment paper. Bake until very tender when pierced with a fork, about 50 minutes. Remove from oven; let cool slightly, about 10 minutes. (Alternatively, place squash halves, cut-sides down, in a microwavable baking dish. Pierce the squash shells with a fork. Add 1/2 to 3/4 inch of water to the dish. Cover and microwave on High until the squash is tender when pierced with a fork, 10 to 15 minutes.)
- Using a fork, scrape out the squash flesh (spaghetti-like strands) to equal 3 packed cups.
- Line a rimmed baking sheet with parchment paper; brush with 1 tablespoon oil and set aside. Working in batches, place the squash strands and onion in the center of a clean towel; squeeze firmly over the sink to remove as much liquid as possible. Combine the squeezed squash mixture, egg yolk, baking powder, pepper, salt and 1/2 cup scallions in a large bowl. Whisk egg white in a small bowl until frothy; stir into the squash mixture.
- Scoop about 3 tablespoonfuls of the squash mixture into a mound on the prepared baking sheet; flatten into a 3-inch round using a spatula. Repeat the process with the remaining squash mixture, making 8 fritters total spaced 2 inches apart.
- Brush the tops of the fritters evenly with the remaining 1 tablespoon oil. Bake until crisp and golden, 10 to 12 minutes per side. Remove from the oven. Sprinkle the fritters evenly with cheese. Continue baking until the cheese melts, about 2 minutes.
- Optional- Top the fritters evenly with sour cream, crumbled bacon and the remaining 1/4 cup scallions.
White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini- adapted from CookingLight’s Farm to Table cookbook
- 1 Tbsp olive oil
- 1/2 cup of chopped onion
- 1/4 (4 ounces) of Frog Song Italian Sausage link, cut into 1/2 inches slices
- 1 bunch of kale, stems removed, leaves chopped
- 1/2 cup water
- 2 cans or organic cannellini beans, or other white beans, drained and rinsed
- 1 pint of salad tomatoes, quartered.
- Heat oil in a large skillet over medium-high heat. Sauté onions and sausage 4 minutes or until sausage is browned. Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.
Sweet-and-Sour Cucumber Salad- The Nimble Cook by Ronna Welsh
- 2 cups of thinly sliced cucumbers
- 1 cup very thinly sliced onion
- 1 cup of thinly sliced celery
- 1 tsp coarse salt
- 1/2 cup distilled white vinegar
- 2 tsp sugar
- 2 tsp whole-grain mustard (most mustards will work)
- 1/4 cup coarsely chopped fresh herbs of choice
- Toss the cucumbers, onion, and celery with the salt and let sit for 30 minutes to soften and season; they will release a good amount of water.
- In a medium bowl, mix the vinegar, mustard, and sugar together. Drain the vegetables and add the dressing. Add the herbs, toss well, and taste for salt. Serve, or store in the fridge for 3 days.