At last our first Fall Season CSA Share, perfectly timed with cooler weather ahead..
This weeks share includes:
Bok Choy – Is a Ginger and Garlic Bok Choy Stir Fry Recipe -Paleomagazine.comC may be prepared in a variety of different ways, however the most flavorful and popular method is, of course, stir fry… You can stir fry the entire vegetable however take in consideration the white stalks take longer to cook. First time cooking Bok Choy? Try a super simple & minimal ingredient stir fry recipe:
Peppery Mizuna – This is the dark green, serrated leafed bunch in your share…It has a mild peppery flavor…slightly spicy, but less so than arugula. As a salad green mizuna can be steamed, boiled, stir-fried or used to complement other greens mixed together for a salad.
Our bright and beautiful Red Radishes & French Breakfast Radishes are commonly eaten raw as a crunchy salad vegetable, however they can be cooked mellowing out the heat making them a little more tolerable for kids and people with sensitive palates. The tops are edible too..Toss them in the fresh garden salad with your mizuna.
The “New Florida Cranberry” – Roselle. What you have in your share is a 1/2 pound of roselle calyces. Roselle is a variety of hibiscus flower that has a very tart/sweet flavor and grows very well in Florida hence the “florida cranberry” status. Roselle tea may be served hot or cold, and with or without sweetener. It is recommended as an alternative to artificially made commercial sport drinks as it has the ability to cool down the body and quench thirst quite effectively. Most importantly, roselle tea is a fun and easy drink to make and kids love it. Simply bring the roselle calyxes in 1/2 gallon water ( 1 gallon for family shares) to a boil, reduce to a simmer and let steep for 20-40 minutes, depending on desired strength. Sweeten to taste with honey, sugar or agave.
Roselle is the perfect drink for the Halloween party– It’s sure to be a hit with the Vampires (Ah Ha Ha Ha Ha)
Cucumbers- Not quite your average fall harvest vegetable but delicious nonetheless- who doesn’t love a good cucumber. Enjoy them now they won’t be back until late spring. In the ancient civilizations of Egypt, Greece, and Rome, cucumber was very popular, and its uses were not limited to just being food. It was also praised for its beneficial effects on the skin.Read more about its great qualities:
Sweet Potatoes, We tried to give you a mix of shapes and sizes so you could see and taste the difference in all 3 varieties we are harvesting right now- Covington, Carolina Ruby and O’ henry’s. You will see some small fingerlings as well as some large, cook them as you would a potato… There are endless ways to cook potato it is just about the most versatile vegetable out there. I experimented with a few and put my own twist on a sweet and savory fall brunch recipe:
“Sweet Potato Hash” – Peel and dice the sweet potatoes (about 2 cups) along with an apple, pear and a 1/4 of a cup of red onion. Toss with a seasoning of : 1 teaspoon of cinnamon, 2 tablespoons of brown sugar and a pinch of salt. Sautee in a hot frying pan coated with coconut oil. Just before taking off of the heat I added a few roasted walnuts-for some crunch and some mizuna -just because i like green. You can fry up an egg to serve as breakfast, or serve alongside a pork chop for dinner.
Tulsi Basil– Tulsi makes a delicious minty clove-like tea that can be enjoyed warm on chilly evenings or chilled on warm afternoons- but that’s not all… Tulsi Basil is also known as “Holy Basil” due to it’s various medicinal uses and health benefits, it’s been known to soothe sore throats, relieve stress, clear skin, heal wounds and much more.
Jasmine’s Tulsi Tea
In a small pot bring 1 quart ( 2 quarts for 2 bunches) of water to a boil, discard the rubber band and add the bunch of Tulsi Basil (no need to discard stems). Turn off the heat and allow the tea to steep for a few hours until it cools off to room temperature. Store in the fridge and sweeten with honey or agave as desired.
I shared my recipe, please share yours. I am always looking for new inspiration and recipes to try. Please email me at: CSA@Frogsongorganics.com and include the recipe link if you followed one.
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