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CSA News and Shares

CSA-Spring 2022 Week 10

Week 10’s CSA will include the following, which we hope you enjoy!-

  • Basil
  • Green Beans
  • Cantaloupe
  • Dandelion Greens
  • Lettuce – Organic Aqua Fresh (aquaponic lettuce)
  • Cubanelle Peppers
  • Tri Color Potatoes
  • Green Tomatoes
  • Turmeric

Featured recipe of the week!

(FSO notes- Try substituting our Bulk Italian Sausage (order here) for the prosciutto. Simply add defrosted sausage to a medium hot pan, crumble, and fry to desired doneness. Top the Gazpacho for a delicious sweet and savory dish.)

Cantaloupe Gazpacho with crispy Prosciutto (optional)- Tasty

Ingredients
  • 2 cups cantaloupe, peeled and cubed
  • 1 cucumber, peeled and cubed
  • 1 orange bell pepper, diced
  • 1 ¼ teaspoons salt
  • 1 teaspoon red wine vinegar
  • ¼ cup olive oil, plus more for drizzling
  • 1 ¼ cups prosciutto, thinly sliced (optional)
  • ¼ bunch fresh basil, picked
  • freshly cracked pepper, for garnish
Preparation
  • Preheat your oven to 400 degrees. On a parchment lined baking sheet, place your prosciutto slices in a single layer. Bake for 10 – 12 minutes, until the prosciutto.
  • In a blender, combine the cantaloupe, cucumber, bell pepper, salt, vinegar, and olive oil. Blend very well until extremely smooth. Strain into an air-tight container and allow to chill in the fridge for at least an hour (this can be made the day before serving as well).
  • When ready to serve, portion the chilled soup evenly into bowls, then garnish with freshly picked basil, a few pieces of the crisped prosciutto or tablespoons of cooked sausage, an extra drizzle of olive oil, and a fresh crack of black pepper.

Note- To make this dish Vegan, simply omit prosciutto or sausage and top with a salty crunch, such as fried onions or roasted sunflower seeds.

Green Tomato and Peach Relish- Frank Stitt’s Southern Table

This relish is a great combination for “grilled fish, shrimp or scallops, soft-shell crabs, or with roast pork; it also makes a refreshing dip”

Ingredients
  • 1/2 large sweet onion
  • 2 large firm green tomatoes
  • 1 lime
  • 1-2 not to ripe peach, peeled, pitted and cut into 1/2 inch dice
  • 1 jalapeno, roasted , peeled, seeded and diced
  • 2 scallions, cut into 1/4 thick slices
  • 2 inch piece of turmeric, peeled and grated
  • 2 Tbsp Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 1 small bunch of basil, chopped
Directions
  • Prepare a hot grill or preheat the broiler. Grill or broil the onion slices for 3 to 4 minutes per side, or until blackened and charred.
  • Cut the tomatoes into wedges and remove the pulp and seeds, leaving the tomato flesh. Cut the flesh into 1/2 inch dice and place in a small bowl.
  • Grate the zest from 1/2 the lime, then halve the lime.
  • Add the peaches to the tomato’s, along with the lime zest and juice of 1/2 lime. Add the jalapeno, grilled onion, scallions, and ginger and toss to mix. Add the olive oil and salt and pepper. Adjust the seasonings as necessary- more lime juice may be needed. Add the fresh basil.

GNOCCHI & SPRING PEAS WITH A BASIL CASHEW CREAM SAUCE- Carly Paige’s Fit Living Eats

Ingridents

  •  1 package gnocchi (gluten-free varieties available)
  • 4 tablespoons olive oil, divided
  • 1 cup frozen peas
  • 1 cup grape tomatoes

BASIL CASHEW CREAM SAUCE:

  • 3/4 cups cashews, soaked
  • 1/4 cup water
  • 1/2 lemon, juiced
  • 2 garlic cloves
  • 1/4 cup basil leaves (plus more for garnish)
  • 1/2 teaspoon salt

Directions

INSTRUCTIONS

  • Preheat oven to a low broil.
  • Place the grape tomatoes on a parchment-lined baking sheet and roast until blistered (the skin starts to crack) in the oven, about 10 minutes.
  • Meanwhile, heat a large sauté pan over medium heat. Add olive oil and gnocchi to the pan. Sauté gnocchi for 5 minutes, stirring occasionally until there is a nice golden crust on the exterior.
  • Add the peas and sauté for another 5 minutes.
  • While the gnocchi and peas are sautéing, add all of the ingredients for the basil cashew cream sauce in a high speed blender and blend on HIGH until smooth and creamy (scraping down the sides with a spatula occasionally) for about 5 minutes.
  • Add the roasted tomatoes to the gnocchi and peas, take the pan off the heat and stir in the basil cashew cream sauce.
  • Garnish with extra basil and enjoy!


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