CSA Summer 2022-Week 7

This week’s bins will bring you the following:

From Frog Song Organics-

• Calamondins
• Okra
• Jalapeño
• Sweet Potato Greens
• Muscadine Grapes (from High Springs Orchard)

From Partner Producers

• Carrots- Clem’s Organic Garden
• Spaghetti Squash- Clem’s Organic Garden
• Green Butterhead Lettuce- Organic Aqua Farm
• Grape Tomatoes-New Sprout Organic Farms
• Green Bell Peppers- New Sprout Organic Farms

Calamondin are known for their tart juiciness, so mixing their juice with fat and sweetness is this perfect combo. If you have never tried a calamondin, a citrus curd is the perfect introduction. Enjoy this basic curd recipe as the filling for a tartlet, on toast, or as a schmear with cream cheese on a plain bagel. It is a fun recipe to get creative with. Enjoy it, as well as a few other sweet and savory recipes this week.

Calamondin Curd

Ingredients

• 3 Tbsp of calamondin juice
• 1/3 cup of granulated cane sugar
• 2 egg yolks
• 3 Tbsp of unsalted butter
• Dash of salt
• Zest to finish

Directions

• Combine juice, sugar, and egg yolks in a pan over low heat. Whisk continuously, until the sugar dissolves, careful to not overcook egg yolks. You want the mixture to thicken slightly.
• Remove from pan from heat. Continue to whisk and add butter, one pad at a time. You want to fully melt and incorporate the butter before adding the next pad.
• Stir in salt. Transfer to a container for refrigeration. Top with zest or reserve peels to zest upon serving. Make sure curd fully chills. Enjoy!

Spaghetti Squash Garlic Cheese bread- delish

Ingredients

• 1 medium spaghetti squash, halved and seeds removed
• 1 tbsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 large eggs
• 2 cloves garlic, minced
• 1/2 tsp. dried oregano 
• 3 c. shredded mozzarella, divided
• 1/2 c. freshly grated Parmesan
• 1/4 c. cornstarch
• Pinch red pepper flakes
• 2 tsp freshly chopped parsley

Directions

• Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut side-down on a large rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. 
• Using a fork, break up squash strands. Using cheesecloth or a dish towel, wring excess moisture out of spaghetti squash. Increase oven temperature to 425°.
• Transfer spaghetti squash to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
• Line a baking sheet with foil and grease with cooking spray. Transfer “dough” to baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
• Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more. Slice and serve with marinara.

Muscadine Pie- Taste of the South Magazine

Ingredients

Crust

• 2½ cups all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons kosher salt
• 1 cup cold unsalted butter, cubed
• ½ cup cold whole buttermilk

Filling

• 6 cups muscadine grapes
• ½ cup water
• 1 cup sugar
• ¼ cup cornstarch
• 1 large egg, lightly beaten
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 1 tablespoon heavy whipping cream
• 2 tablespoons turbinado sugar
• Vanilla ice cream, to serve

Directions

1. For crust: In the work bowl of a food processor, pulse together flour, sugar, and salt. Add cold butter, pulsing until mixture is crumbly. Gradually add buttermilk, pulsing until a soft dough forms. Turn out dough onto a lightly floured surface, and shape into 2 disks. Wrap tightly in plastic wrap, and refrigerate until firm, about 30 minutes.
2. Position oven rack to lowest setting, and preheat oven to 425°.
3. For filling: Separate hulls from pulp of grapes. (See tip below.) Place grape hulls and ½ cup water in a medium saucepan. Place grape pulp in a separate medium saucepan. Bring both pans to a boil over medium-high heat. Cook for 15 minutes, stirring both frequently. Remove from heat. Stir sugar into hull mixture. Strain pulp mixture through a fine-mesh sieve, discarding solids. Add pulp juice to hull mixture.
4. Place hull mixture in the container of a blender, and pulse several times to break hulls into smaller pieces. Pour mixture into a large bowl. Stir in cornstarch, egg, zest, vanilla, and cinnamon.
5. On a lightly floured surface, roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Pour filling into prepared crust.
6. Roll remaining dough into a 12-inch circle, and cut dough into 1½-inch-wide strips. Arrange strips in a lattice design over filling. Brush dough with cream, and sprinkle with turbinado sugar. Place pie on a rimmed baking sheet.
7. Bake for 20 minutes. Reduce oven to 375°, and bake until crust is golden brown and filling is bubbly, about 30 minutes more. Let cool on a wire rack for at least 45 minutes before serving. Serve with ice cream, if desired.