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CSA News and Shares Farm News

CSA Summer 2022-Week 11

This week’s CSA includes the following foods:

From Frog Song Organics-

  • Tulsi “Holy” Basil
  • Japanese Eggplant
  • Heirloom Persimmons – let ripen until fully soft
  • Purple Hull Peas (for Wednesday members)
  • Turmeric flowers – (for Thursday – Saturday members)

From Our Partner Farms-

  • Yellow Bell Peppers-New Sprout Organic Farms
  • Grape Tomatoes- New Sprout Organic Farms
  • Zucchini-Watsonia Organics
  • Muscadine/ Scuppernong Grape Mix-High Springs Orchard
  • Green Tomatoes-Watsonia Organics (for Thursday – Saturday members)

New to the group this week is Persimmons! Persimmons are a tasty tree fruit that sweeten as they ripens. As Folklore goes, the pattern on the inside of your persimmon will predict the coming winter, depending on “weather” the pattern is a fork, spoon, or knife, with the former being a mild winter and the ladder being harsh. Draw your own conclusions on that, but in the meantime, we hope you enjoy a few persimmon recipes.

It is very important to note there are two types of persimmons. The astringent type, which must be fully soft and ripe to eat, and the non-astringent type which may be enjoyed crunchy or soft. This week’s persimmons are the astringent variety, so please let them ripen on the counter (in a single layer on a plate, not stacked in bowl) until they feel like a water balloon. Then enjoy the sweet, jelly-like consistency inside!

Tulsi Tea
To make fresh Tulsi tea, rinse the leaves and fill a quart jar with fresh tulsi, stem end up. Boil water and pour carefully to fill the jar. Let steep 5-10 minutes then remove the stems and compost. Enjoy this tea hot or cold!

Veggie Stir-Fry

Veggies of your choice – chopped
Medium-High temperature fat such as sunflower oil, coconut oil, avocado oil or lard – to generously coat pan
Black bean garlic sauce (available in Asian grocery stores) – 1-2 TBSP
Hoisin sauce (1 TBSP)

Cut the eggplant, zucchini, yellow bell peppers and green tomatoes into bite-sized chunks. Heat oil in a wok or large skillet, add eggplant first. Cook over medium heat for 2-3 minutes, then add zucchini and peppers and cook until just tender. Add green tomatoes and black bean sauce last and cook to just heat through. Add 2-4 TBSP of water if desired, and hoisin sauce if you desire a sweeter flavor, mix well. Season with and serve over steamed white rice.

Turmeric and Yellow Bell Pepper Curry

  • 3 Tbsp of med- high temp fat (see above)
  • 2 yellow bell peppers, chopped in medium pieces
  • 1 in piece of ginger, minced
  • 1 in piece of turmeric, minced
  • 2-3 cloves of garlic minced
  • 1 small onion, about 1 cup, onion, diced
  • 2 tsp Curry powder (or equal parts cumin, chili powder, and turmeric powder)
  • 1 teaspoon Garam masala (optional)
  • Approx 1 cup of grape tomatoes, halved
  • Water
  • Salt to taste
  • Dash of sugar
  • 1 cup of Greek or coconut yogurt
  • Chopped Turmeric flower
Directions
  • Heat 1tbsp fat over medium heat and fry the bell pepper for 3-4 minutes. Remove from heat and set aside.
  • Add minced onion and ginger to same medium heat sauté pan. Add fat as needed. Sauté for just under a minute and add garlic and turmeric. Cook until onions are translucent. Stir in spices.
  • Add tomatoes and cook until they “collapse”, a few minutes.
  • Add water to the consistency you would like, about 1/2-3/4 cup is suggested. Bring to a boil and reduce. Add sugar, salt and pepper and stir in peppers while the boil is slowing down. The peppers should remain slightly firm or Al dente.
  • When to a simmer, slowly stir in the yogurt. Stir until completely combined.
  • Serve over rice or with naan, but be sure to top with the chopped turmeric flowers!

Crockpot Persimmon Applesauce Recipe– The Conscientious Eater

Ingredients
  • 3 medium apples
  • 2 persimmons
  • Juice of 1/2 lemon
  • 1 Tsp Vanilla extract
  • 1/4 cup water

Directions

  1. Peel, core and thinly slice the apples and persimmons.
  2. Place them in your crockpot and add in the lemon juice, vanilla extract and water. Cover your crockpot and set the temp to high. Let everything cook for 3-6 hours** (depending on the strength of your crockpot).
  3. Once the cooking time is up, mash the fruit with a potato masher until your desired consistency.
  4. Store in an airtight container in the fridge.

Persimmon Pudding Recipe–Rainbow Delicious

Ingredients
Dry Ingredients
  • 1 cup flout
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
Wet Ingredients
  • Persimmon pulp from 2 ripe persimmons
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 tablespoon melted butter
  • 1 egg whites whipped, but not stiff
Instructions
  • Preheat the oven to 350°F. Grease a small casserole dish for the persimmon pudding. Use a dish that will fit inside a larger 9 X 13 casserole dish, so that you can make water bath.
  • Sift together all dry ingredients in a bowl. 
  • Add in the the wet ingredients, except for the whipped egg whites.
  • Mix until just combined.
  • Add in the egg whites and mix until just combined.
  • Pour pudding batter into casserole dish and place the casserole dish inside  a 9 X 13 pan. 
  • Add about an inch of water around the base. Bake Pudding for 1 hour. 
  • Remove from oven and let slightly cool before serving with whipped cream or vanilla ice cream topping. 


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