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!
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!
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
- Salt to taste
- Dash of sugar
- 1 cup of Greek or coconut yogurt
- Chopped Turmeric flower
- 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
- 3 medium apples
- 2 persimmons
- Juice of 1/2 lemon
- 1 Tsp Vanilla extract
- 1/4 cup water
- Peel, core and thinly slice the apples and persimmons.
- 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).
- Once the cooking time is up, mash the fruit with a potato masher until your desired consistency.
- Store in an airtight container in the fridge.
Persimmon Pudding Recipe–Rainbow Delicious
- 1 cup flout
- 1 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Persimmon pulp from 2 ripe persimmons
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 tablespoon melted butter
- 1 egg whites whipped, but not stiff
- 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.