Frog Song Organics | Organic Farm | Central Florida

Organic fresh produce and more

CSA News and Shares

Spring CSA – Week 6

This week we are planning to include the following produce in your CSA shares:

  • Rainbow Carrots, bunch
  • Rainbow Chard, bunch
  • Fennel
  • Red Butter Lettuce
  • Sweet Onions
  • Parsley
  • Cherry Tomatoes – Little Pond Farm
  • Strawberries
  • Tokyo Turnips, bunch

Japanese Turnips with Maple Miso Butter – from yummly

Ingredients
  • 4 tablespoons unsalted butter, softened to room temperature
  • 2 tablespoons mild white miso, such as shiro or chickpea* 
  • 3 pounds small Japanese turnips (aka Tokyo or Hakurei turnips) with their greens 
  • Salt and freshly ground pepper
  •  2 tablespoons maple syrup
Directions
  1. Mix butter and miso.
  2. Cut turnips from their greens, leaving a bit of stem attached; then trim roots. Leave smallest turnips whole; cut larger turnips into halves or quarters. Slice greens (including stems) crosswise into 1-in. pieces.
  3. Put turnips in a 6- to 8-qt. pot and season with salt and pepper to taste. Heat over medium-high heat, covered (they should release quite a bit of liquid; if they’re on the dry side, add 1/4 to 1/2 cup water). Reduce heat to a simmer and cook 5 minutes more.
  4. Add turnip greens, cover, and cook until greens are just wilted, about 4 minutes. Uncover and cook until both greens and turnips are nearly tender, about 2 minutes.
  5. Stir in miso butter and maple syrup, then cook, uncovered and stirring often, over medium-high heat until everything is well incorporated, and greens and turnips are tender, 5 minutes. Transfer to a deep platter or large bowl and drizzle broth around turnips.

Caramelized Pork Swiss Chard Wraps w/ Ginger Sesame Dressing – Little Kitchen. Big World

Ingredients

  • 2 lbs pork shoulder
  • juice of 1 orange
  • juice of 1 lime
  • 2 tsp salt
  • 2 tsp paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • 2 garlic cloves
  • 1 small onion, cut into quarters
  • brown sugar
  • soy sauce
  • olive oil
    Ginger Dressing
  • 3 tbsp rice vinegar
  • 2 tbsp soy
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp grated ginger
  • 1 garlic clove grated
  • Swiss chard leaves (stems removed), red pepper slices, cucumber slices, matchstick carrots, sesame seeds, chili peppers for garnish

Directions

  1. To make the pork, place the first 9 ingredients in a slow cooker and cook for 8-9 hours on the low setting. Once cooked, remove from the cooker and pull apart the pork. Heat a small skillet over medium high heat and place 1 tsp of olive oil into the pan. Place one cup of the pulled pork into the pan along with 2 tsp of brown sugar. Let it caramelize for 1 minute without stirring it. Add a dash of soy sauce and let it cook down for another 1-2 minutes. Remove from heat and set aside until ready to use. Repeat with the remaining pork.
  2. To make the dressing, add all the ingredients into a bowl and whisk to mix everything together. Set aside.
  3. To assemble the wraps, toss each cup of pork in 2 tbsp of the dressing. Place the pork on the swiss chard leaf and top with red pepper/carrots/cucumber and sprinkle sesame seeds on top. Add extra dressing if desired to the wrap. Roll up the wraps and serve with extra ginger sesame dressing.

For my fellow vegans: I love to use rainbow chard as a wrap for hummus and sliced veggies; or try wrapping vermicelli noodles, sautéed mushrooms and shredded veggies like carrots, cabbage, turnips or radishes 🙂

Sweet Roasted Carrots and Turnips – Southern Living

Ingredients
  • 1 pound medium rainbow carrots, halved crosswise and lengthwise
  • 1 pound medium parsnips, quartered lengthwise
  • 1 tablespoon olive oil 
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons butter, softened
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon finely chopped fresh sage
Directions
  1. Preheat oven to 450°F. Toss together carrots, parsnips, oil, salt, and pepper on a large rimmed baking sheet. Bake until tender and browned, turning once halfway through cook time, 40 to 45 minutes.
  2. Meanwhile, stir together softened butter and herbs in a small bowl until combined. Chill until ready to serve.
  3. Toss together hot vegetables and herb butter on baking sheet. Transfer vegetable mixture to a platter.