Welcome to the final week of the Spring CSA 2022! Thank you to those of you who have already renewed. To receive your first box of the summer season beginning in July, simply text us (216-870-3415) and we will renew your membership. You can also email us at frogsongcsa@gmail.com.
The summer season runs from July 5th- October 1st, and we expect to harvest pears, okra, squash, tomatoes, malabar spinach, moringa, basil, and roselle hibiscus. We will also be supplementing your shares with lots of greens from our partner producers. We look forward to having you! Thanks for your support of local, organic, and regenerative farming. Now onto this week!
This week, the following will be included in your CSA-
- Basil
- Green Cabbage- New Sprout Organic Farm
- Slicer Cucumbers Slicers- New Sprout Organic Farm
- Japanese Eggplant
- Florida Pears
- Cubanelle Peppers
- Murasaki Sweet Potatoes
- Slicer Tomatoes- New Sprouts Organic Farm
- Turmeric
We hope you try out the following recipes and let us know what you think.
Japanese Eggplant with Turmeric & Scallions -(adapted from food52 )
Ingredients
- 2 tablespoons canola oil
- 1 to 2 cubanelles, chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons peeled finely chopped Turmeric
- 3 large scallions, chopped, green and white parts separated
- 1 1/2 pounds Japanese eggplant, sliced into thin rounds
- 4 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sugar
Directions
- In a large skillet over medium-high heat, heat the oil. Add the cubanelles, garlic, turmeric, and white scallion parts and cook, stirring, for 2 to 3 minutes, until fragrant.
- Stir in the eggplant and cook, tossing occasionally, for about 5 minutes, until the eggplant has softened.
- Meanwhile, in a small bowl, combine the vinegar, soy sauce, cornstarch, and sugar. Once eggplants have softened, pour the sauce into the pan and bring to a boil, stirring to coat. Reduce the heat to medium-low and cook for 5 to 6 minutes, until the sauce has thickened.
- Remove from the heat. Top with the green scallion parts. Transfer to a platter or divide among plates
FSO notes- For more heat, a combo of jalapenos and cubanelles works great, or red pepper flakes. For added crunch, dry roast sesame seeds in a pan over low heat, and toss in at the end of the recipe.
Quick Pickled Pears –What should I Make For
Ingredients
- 3/4 cup sugar
- 1 Tbsp kosher salt
- 1 cinnamon stick
- 6 whole cloves
- 1/2 tsp whole black peppercorns
- 1 1/2 cups apple cider vinegar
- 1 cup water
- 2 pears, peeled, cored
Directions
- Combine sugar, salt and seasonings in a medium saucepan. Whisk in the cider vinegar and water.
- Bring to a simmer and stir well. Continue to simmer until sugar is completely dissolved.
- Place the diced pears in a glass jar or bowl and pour the pickling liquid over them. Be sure they are fully submerged.
- Cover and let stand at room temperature until cooled. Place in the refrigerator until ready to use. Allow them to sit in the pickling liquid for at least 4 hours for the best flavor.
- Pickled pears can be kept in the refrigerator for up to one week.
FSO notes- for the quick pickle, I recommend blanching the pears to soften. Bring a pot of water to boil, and boiled peeled pears until al dente, and place in a ice water bath to halt cooking. Continue with recipe as instructed.
To can, pack the fruit into warmed jars and pour over the hot liquid to cover. Seal, label and store in a cool dry place for a month before using. Make sure the jars and lids are clean and sterile.
Pear Basil Green Juice
This recipe is adapted from area nutrition expert Carly Paige’s Apple Mint Green Juice. You can find this and other cucumber based green juice recipes as well as information on how to make juice without a juicer at Fit Living Eats.
Ingredients
- 1 cucumber
- 2 cups kale
- 1 cup spinach (leftover malabar would work great!)
- 1/2 green pear, cored and peeled
- 1/4 cup basil leaves
- 1/4 lemon, peeled
- 1″ piece of turmeric
- 1 1/2 cups water
Directions
- Prep your ingredients. It is recommended to chop ingredients into 2 inch pieces.
- Add the ingredients to a blender with 1 cup water and blend until smooth. It will result in a soup-like consistency.
- Place in a nut milk bag or in a mixing bowl and pour the juice blend into the nut milk bag. Cheese cloth show work as well.
- Squeeze the bag to until the pulp from the juice is dry and the liquid is squeezed out into the bowl.
- Pour into an airtight container and store in the refrigerator to chill and until you’re ready to enjoy! Juices will stay fresh for a few days.
- You can add water to desired consistency.