This week your CSA includes the following-
From Frog Song Organics-
From our partner farms-
- Carrots -Clem’s Organic Gardens
- Red Leaf Lettuce- Organic Aqua Fresh
- Yellow Bell Peppers-New Sprouts Organic Farm
- Acorn Squash-Clem’s Organic Garden
- Salad Tomatoes- New Sprouts Organic Farm
- Zucchini- Watsonia Organics
Acorn Squash Farmer’s Breakfast
Try this simple yet hearty dish for breakfast, or better yet breakfast for dinner!
- One Acorn Squash, halved
- 1-2 Tbsp Frog Song Cane Syrup or Maple Syrup
- 2 Tbsp unsalted butter
- 1 tsp grated turmeric
- Salt and pepper to taste
- Optional- Yogurt or Sour Cream
- Preheat the oven to 350 degrees
- Curt the acorn squash in half, scooping out the seeds (reserve the seeds to roast!)
- On an greased baking pan, place acorn squash skin side up. Roast for 25 minutes, until tender.
- Pull from over, flip over. Place a Tbsp pad of butter in the cavity of each acorn side, grate turmeric over the top, and drizzle with syrup (to desired consistency/sweetness). Sprinkle salt and a little fresh cracked pepper (the turmeric will provide some zip so don’t over pepper!)
- Roast for another 10 minutes, until the butter is melted and syrup thickens.
- Top with yogurt or sour cream and enjoy. To make it a true “famer’s breakfast”, enjoy with a side of bacon and eggs. The nuttiness of the squash pairs amazingly with the fat smokiness of Frog Song bacon or pan sausage.
- Substitute olive oil for butter and use plain coconut yogurt for a vegan option.
Savory Summer Succotash
Ok, yes, another Succotash. But it is summer in the South, and this recipe brings your bounty together
beautifully! Prepare ingredients before starting to simplify the process.
- 2 Tbsp of butter, or olive oil (or a Tbsp of each)
- 2 Zucchini, cut into inch pieces
- 1 medium onion, chopped
- 2-3 cloves of garlic, minced
- 1 yellow bell pepper, chopped
- 1 cup of corn, kernels cut from the cob
- 1 cup of okra, cut into circles
- 1 cup salad tomatoes, quartered
- 1 jalapeno, seeded and diced
- Juice of a 1/2 lemon
- Splash of water as needed
- Salt and Pepper
- Chopped Basil
- Heat butter and/or oil over medium heat. When melted, add onion and bell peppers. Sauté for 5 minutes, stirring. Add a dash of salt.
- Add garlic and mix well. Add Zucchini and jalapeno and cook for 2 minutes. Reduce heat and add okra. Cook for another 5 minutes, stirring.
- Add corn and tomatoes and stir for until all vegetables are tender. Add a splash of water, mix and cover. Cook for about 20 minutes on low, stirring occasionally. The okra should help thicken the succotash as it simmers.
- Remove from heat, stir in salt, pepper, and lemon juice. Top with fresh chopped basil. Enjoy!
Moroccan Stuffed Bell Peppers- adapted from Little Family Adventure
- 2 yellow bell peppers
- 1/2 cup quinoa
- 1 cups water
- 1 carrots, chopped
- 1/2 zucchini, chopped
- 1/4 cup sliced almonds, coarsely chopped
- 2 Tbsp dried apricots, chopped
- 1/3 cup crumbled Feta cheese
- 1 teaspoons (approx.) grated turmeric
- 1 teaspoons ground sumac (Omit if not available)
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Dash of ground ginger
- Dash of black pepper
- 2 tbsp olive oil
- Preheat oven to 350 degrees.
- Bring one cup of water to a boil in a saucepan. Add quinoa, cover and lower heat to simmer. Cook for 15 minutes. Once cooked, set aside and allow to cool slightly.
- In a large mixing bowl combine carrots, zucchini, almonds apricots, Feta and quinoa.
- In a small bowl, combine spices; turmeric, sumac, cumin, garlic powder, paprika, ginger, and black pepper.
- Add spice blend to quinoa mixture and combine well.
- Cut each bell pepper down the center. Remove stem and seeds.
- Stuff each bell pepper half with quinoa mixture.
- Drizzle stuffed bell peppers with olive oil.
- Bake for 20 minutes.