This week’s CSA includes the following items:
From Frog Song Organics-
From Our Partner Farms-
- Cilantro- Clem’s Organic Garden
- Carrots- Clem’s Organic Garden
- Sweet Corn- Watsonia Organics
- Curly Kale- Clem’s Organic Garden
- Red Butter Lettuce- Organic Aqua Fresh
- Slicer Tomatoes- New Sprout Organic Farm
Roselle Juice from Fresh Calyces
- 1 pint Roselle calyces
- Tbsp of cane syrup or honey
- dash of salt
- 4-6 cups of water
- Remove the seed pod from the calyces
- Wash the Roselle calyces
- Boil water and put in roselle. Add the sweetener and stir. Boil for 5 minutes and remove from heat. Allow to steep, pour in a container and refrigerate. Serve over ice.
Roselle Small Batch Jam- Whole Natural Kitchen
- Ripe rosella fruit
- Raw sugar
- Filtered water
- Lemon juice, just a squeeze
- Remove the calyces (red leaves) from the seed pods then wash and drain them separately
- Slightly break open the seed pods and add them to a small saucepan. Pour in filtered water until the pods are just covered. Do make sure they’re submerged
- Bring to the boil and cook, covered for 20 minutes or until the pods are soft
- Strain and keep the liquid and put the seedpods in the compost
- Pour the reserved liquid back into your small saucepan and add in the washed calyxes. If the calyxes are not submerged in water add a tiny touch more filtered water
- Boil down for another 20 minutes allowing the mixture to thicken
- Remove from the heat and measure the volume of cooked pulp. Return this to the saucepan and add the same volume of sugar along with the squeeze of lemon juice
- Bring to the boil and cook for 10-20 minutes or until the jam has thickened
- Transfer to a clean jar and store in the fridge
Mozzarella and Basil Stuffed Tomatoes-Simply recipes
- 4 medium tomatoes with firm, fleshy walls, 2 1/2 inches wide
- 1 cup shredded mozzarella cheese
- 1/3 cup grated parmesan cheese, divided
- 1/4 cup packed fresh basil chopped, chopped, plus more for garnish
- 1 slice bread (enough to make 1/4 cup breadcrumbs)
- 1 tablespoon salted butter, melted
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Olive oil for drizzling
- Preheat oven to 400°F.
- Make the soft breadcrumbs: To make the 1/4 cup soft breadcrumbs, remove the crust from 1 slice of bread (preferably stale) and either pulse in a small food processor or shred with a fork until the bread resembles fine, sand-like crumbs.
- Prepare the tomatoes: Slice the tomatoes in half horizontally around the equator and use a spoon to scoop out the flesh. Be careful not to puncture the walls of the tomato, but if you do, the filling will plug the hole. Place empty tomato halves in a casserole dish or oven-safe skillet, and season with salt and pepper. Using your hands or a spoon, separate the seeds from the scooped out tomato flesh and transfer the flesh to a cutting board. Discard the seeds and the tomato water. Chop the flesh and set aside for the stuffing.
- In a medium bowl, add the chopped tomato flesh, mozzarella cheese, 1/4 cup of the parmesan cheese, basil, breadcrumbs, butter, garlic, salt, and pepper and stir to thoroughly combine.
- Using two spoons, fill the tomato halves with the stuffing. Sprinkle filled tomatoes with the remaining parmesan cheese and drizzle with olive oil. Bake for 15 minutes, or until
- tomatoes are tender, then broil on high for 1 minute until the filling begins to bubble and brown.
- Garnish with a few torn basil leaves and serve hot.
Corn Chowder- adapted from Natasha’s Kitchen
For the Corn Stock:
- 4 cups chicken stock
- 1 1/2 cups milk
- 1 cup heavy cream
For the Corn Chowder:
- 4 cups corn kernels (from 4-5 ears corn), reserve cobs for stock
- 3-4 Frog Song Bacon slices
- 1 large onion, finely diced (1 1/2 cup)
- 1 large carrot, cut into 1/4″ dice (1 cup)
- 3 stalks celery, finely diced (1 cup)
- 1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4″ thick pieces
- 2-3 tsp sea salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper, or to taste
- 2 Tbsp Cilantro, chopped, for garnish
- Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
- Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
- Place a 5 Qt Dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
- In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
- Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste. Ladle into bowls and garnish with reserved bacon and chopped cilantro.