Frog Song Organics | Organic Farm | Central Florida

Organic fresh produce and more

CSA News and Shares

Fall 2021 CSA – Week 6

We are providing the following produce from our farm in your shares this week:

  • Spring Mix
  • White Daikon Radish
  • Fresh Turmeric
  • Bonita Sweet Potatoes

Plus, these tasty items from our partner producers:

  • Italian Kale – Worden Farm
  • Banana Peppers – Worden Farm
  • Japanese Eggplant – Little Pond Farm
  • Cherry Tomatoes – Worden Farm
  • Seminole Pumpkin – Worden Farm

Favorite Pumpkin Granola – Pinch of Yum

Ingredients
  • 6 cups rolled oats
  • 1 heaping cup sliced almonds
  • 1 heaping cup pistachios (or other nuts)
  • 1 heaping cup unsweetened flaked coconut
  • 1 cup pumpkin puree
  • 1 cup olive oil
  • 1 cup maple syrup
  • 2–3 teaspoons salt (see notes)
  • 1–2 teaspoons cinnamon
Instructions
  1. Prep the Pumpkin Granola: Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.
  2. Bake the Pumpkin Granola: Spread the granola into a large nonstick jelly roll pan or cake pan – I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest – it should start to crisp up.
  3. Eat and love: Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol’ milk.

Spicy Roasted Daikon Radish “French Fries” – Cooking on the Weekends

Ingredients
  • 5 cups (about 1 3/4-pounds) Daikon radish, peeled & sliced – see instruction no. 2. for instructions
  • 3½ tablespoons grapeseed oil
  • 1½ teaspoons chili paste (I like Sambal Oelek)
  • 1 teaspoon low sodium Tamari or soy sauce
  • ½ teaspoon ginger pulp, freshly grated
  • ½ teaspoon granulated sugar
  • ½ teaspoon sea salt
Instructions
  1. Preheat the oven to 475°F, and adjust a rack to the center.
  2. Cut the Daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the Daikon slices to a baking sheet and set aside.
  3. In a small bowl, combine the oil, chili paste, Tamari or soy sauce, ginger, sugar and salt.
  4. Drizzle this over the Daikon slices and then use your hands to toss them until they’re all evenly coated and in a single layer.
  5. Place the baking sheet in the preheated 475°F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/flip them about halfway through the cooking time.)
  6. Add a double layer of paper towels to another baking sheet, and when the fries are done, add them on top of the towels to drain and cool.
  7. Serve!

Easy Pickled Banana Peppers – The Country Cook

Ingredients

  • 2 cups white vinegar
  • 2 cups apple cider vinegar
  • 1 cup sugar
  • 1 teaspoon mustard seed
  • 1 teaspoon celery seed
  • 1 lb banana peppers

**When I make these, I am definitely adding a small chunk of fresh turmeric to the jar of peppers before pouring the brine. Not only will it kick up the flavor, but the color will be outstanding!**

Instructions

  1. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
  2. Pour brine over peppers to within ½” of the top.
  3. Wipe off the rim and put lid and ring on.
  4. Leave for 1 week or longer to let peppers marinate (if you can wait that long!)
  5. You can also follow proper canning procedures and then process them in a water bath canner if you prefer. Follow the USDA guidelines for proper sterilization and timing. Be sure to verify that the lids have completely sealed down if storing on the shelf.
  • If you aren’t sterilizing the jars, keep them refrigerated. They will last up to 3 months in the fridge. 
  • Ground mustard can be substituted for mustard seed. HOWEVER, it will make your pickling brine pretty cloudy and it will not be the same flavor profile as using mustard seed. Please keep that in mind. For best results, purchase a small bottle of mustard seed.
  • Keeping the seeds in or not is personal preference. I usually get most of the seeds out but there are always a few that stay in there and it doesn’t affect taste at all. I don’t fuss too much over that. 
  • This recipe makes 2 pints.