This weeks CSA includes the following-
From Frog Song Organics:
- Grapefruit
- French Breakfast Radish
- Spring Mix
- Roselle
- Cucumbers (From New Sprout Organic Farm on Wed & Thurs)
From our partner farms:
- Lacinato Kale- (Green on Wednesday) New Sprout Organic Farm
- Grape Tomatoes- New Sprout Organic Farm
- Red or Green Leaf Lettuce-Organic Aqua Fresh
- Chestnuts (High Springs Orchid)
Grandma’s Grapefruit Cocktail Salad:
Ingredients
- Grapefruit-peeled and segmented (watch a how to here)
- 1/4 cup chopped Candied Roselle -(refer to recipe from week 3)
- 2 tsp Cane Syrup or cane sugar
- 2 oranges, peeled and cut into slices
Directions
- Make candied roselle a few a days ahead of time.
- Segment grapefruit and oranges, capturing as much juice as possible but discarding peel, seeds, and pith.
- Place in bowl, add sugar and roselle, and mix. Cover and marinate for a few hours in the fridge. Serve, and don’t forget to drink the leftover juice! Recipe makes about to 2-3 servings.
Wilted Lettuce
Ingredients
- 1 head of green or red leaf lettuce
- 4-6 French Breakfast radishes, sliced very thin
- 3 scallions or a small shallot, chopped
- 1/2 cup red wine vinegar
- 1/2 cup sugar
- 6 slices bacon
- bacon grease, reserved
Directions
- Mix lettuce, radishes, and onion in salad bowl.
- Mix vinegar, sugar, salt, and pepper and set aside.
- Cook bacon until crisp, reserving grease. Crumble bacon into salad mix.
- Add grease to vinegar and sugar mix, in a pot, and heat. Pour over lettuce, and toss.
- Serve while hot.
Note- to make Vegan, omit bacon and heat 1/4- 1/2 cup of avocado or high heat oil.
Buttered Radishes with Poached Egg- Naturally Ella
Ingredients
- 1 bunches French Breakfast Radishes
- 1 tablespoons unsalted butter
- 3 scallions, diced
- 1/2 teaspoon fresh thyme
- pinch of salt
- 2 eggs
- 2 pieces of bread, toasted
Directions
- Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.
- In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning.
- While radishes cook, poach eggs using this technique. If you don’t like runny eggs, this would also be great with scrambled or hardboiled.
- To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.
Kale and Chestnut Frittata
Ingredients
- 1 Tbsp of Butter
- 1 Tbsp olive oil
- 1 bunch of kale, destemmed and chopped
- 1 onion or 3 shallots, finely diced
- 1 tsp thyme leaves
- 1/2 cup of prepared chestnuts (see week 2 recipes with how to prepare)
- 1/2 cup of grape tomatoes, halved
- 8 eggs
- 1 cup of white melting cheese, such as gruyere or shredded or sliced mozzarella
- Salt and Pepper to taste
Directions
- Preheat oven at 425 F
- Heat ½ tablespoon olive oil in a pan and fry the onion or shallots. Remove from heat and set aside.
- Add the remaining oil and the butter to the pan and heat until sizzling, then cook prepared chestnuts.
- Cook kale in boiling water until tender, 4 to 5 min. Drain, cool and squeeze out any excess moisture. Roughly chop.
- Crack the eggs into a mixing bowl and whisk, adding the salt and pepper, and thyme. Whisk in half of the cheese. Set the mixture aside.
- Over medium-high heat, in a 12-inch cast iron skillet or oven safe pan, quicky mix kale, chestnuts, and tomatoes, with a spatula.
- Whisk the eggs once more and pour the mixture over the kale mix. Stir to combine and distribute the mixture evenly across the pan. Sprinkle the rest of the cheese on top of the frittata.
- Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata is just barely set, with a little jiggle when moved. Remove the frittata from the oven and place it on a cooling rack to cool.
- Run a spatula around the edge to loosen the frittata. Slide onto a cutting board, cut into wedges (or slice it in the pan). Serve over spring mix.