This week’s bins will bring you the following:
From Frog Song Organics-
- 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.
- 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
- 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
- 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
- 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
- 2½ cups all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 1 cup cold unsalted butter, cubed
- ½ cup cold whole buttermilk
- 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
- 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.
- Position oven rack to lowest setting, and preheat oven to 425°.
- 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.
- 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.
- 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.
- 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.
- 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.