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CSA News and Shares

Summer 1 CSA – Week 1

Welcome to the Summer Season! We are so grateful for the support of our CSA members! We will provide the following produce in your first CSA share this week:

  • Sweet Italian Basil, bunch
  • Rainbow Chard, bunch or Lacinato Kale, bunch – New Sprout Organic Farm
  • Curly Kale, bunch or Collard Greens, bunch – New Sprout Organic Farm
  • Cantaloupe Melon
  • Cucumbers, nonconformers
  • Sweet Yellow Onions
  • Mixed Radish, loose (no tops)
  • Mixed Summer Squash Varieties
  • Murasaki Sweet Potatoes
  • Green Tomatoes
  • Slicer Tomatoes, or Plum Tomatoes

Cucumber and Melon Salad with Basil – source : Well Vegan

Ingredients
  • 2 large cucumbers (organic preferred)
  • 1 ripe, sweet cantaloupe
  • Small handful of fresh basil or Thai basil, for serving
  • Pinch of red pepper flakes (optional)

For the dressing

  • 2 tablespoons avocado oil 
  • 2 teaspoons lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon agave
  • Pinch of salt
Instructions
  1. Peel the cucumbers into a stripe pattern and slice in half lengthwise. Use a spoon to scoop out the seeds and then slice the cucumbers into ½-inch moon shapes. Add the cucumber to a large serving bowl.
  2. Cut the cantaloupe in half and scoop out the seeds. Use a melon baller to create cantaloupe spheres (I used the smaller side of my melon baller) and place them in the serving bowl. 
  3. To make the dressing, whisk all of the ingredients together in a small bowl. Taste and adjust flavors to your liking. It should be a nice balance of acidic and sweet.
  4. Drain any juice that has collected in the bottom of the serving bowl. Drizzle the cucumber and melon with the dressing. Toss to coat and refrigerate until ready to serve. 
  5. Just before serving, garnish with fresh basil and a sprinkle of red pepper flakes (optional).

Green Tomato Stew – source: Holy Cow Vegan

Ingredients
  • 2 large green tomatoes (diced. Or about 3 cups halved cherry or other small tomatoes)
  • 1 tsp vegetable oil
  • 1 tsp black mustard seeds
  • 1 sprig (about 15-20) curry leaves
  • 2 green chili peppers (like serrano or jalapeno, slit down the middle and deseeded — unless you like lots of heat)
  • ½ tsp turmeric
  • 1 heaping tsp coriander powder
  • 1 ½ cups coconut milk
  • Salt to taste

Instructions

  1. Heat the oil in a saucepan. Add the mustard seeds and, when they sputter, add the curry leaves and green chillies.
  2. Saute for a few seconds and add the green tomatoes
  3. Add the coriander powder and turmeric and mix. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft. Green tomatoes are firmer and won’t break down as much as ripe tomatoes would.
  4. Add half the coconut milk to the saucepan and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.
  5. Add the remaining coconut milk and salt, stir, and heat until the coconut milk is warmed through but not boiling.
  6. Turn off heat and serve.

Summer Squash Salad – source: A Taste of Home

A colorful and tasty alternative to coleslaw.

Ingredients
  • 4 cups julienned zucchini
  • 4 cups julienned yellow squash
  • 2 cups sliced radishes
  • 1/4 cup canola oil
  • 1/3 cup cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons snipped fresh parsley or basil
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper

Instructions

  1. In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional fresh herbs.

Fried Green Tomatoes – source : Simply Recipes

Ingredients

  • 3 medium-sized, firm green tomatoes
  • Salt
  • 1 cup all-purpose flour
  • 1 tablespoon Cajun seasoning (optional)
  • 1/2 cup milk or buttermilk
  • 1 egg
  • 1/3 cup fine white cornmeal (or regular cornmeal, if you can’t find it)
  • 1/2 cup fine dry bread crumbs
  • 1/4 cup peanut oil, canola oil, or olive oil for frying

Instructions

  1. Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
  2. Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in three separate, shallow bowls: 1 for the flour and Cajun seasoning (if using), 2 for buttermilk and egg, and 3 for breadcrumbs and cornmeal. Whisk together the egg and buttermilk.
  3. Bread the tomato slices: Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
  4. Fry the breaded tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain


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