This week, we are planning to include the following produce and more in your CSA shares:
- Tulsi Basil, bunch
- Cabbage, Red – NSOF
- Eggs – 1/2 dozen
- Moringa, bunch – See blog post about the Health Benefits of Moringa
- Cubanelle Peppers
- Purple Potatoes
- Pineapple pears
- Seminole Pumpkin
Add fresh moringa to salads or smoothies! 
Moringa Smoothie – Healthier Steps
Ingredients
- 1 cup almond milk
- 1/2 cup fresh moringa leaves, or 1 tablespoon moringa powder
- 1 frozen banana, chopped
Instructions
If you are using the fresh leaves, you want to make sure you use the fresh leaves only and not the stem of the plant. Remove the leaves and rinse, add to your blender along with your non-dairy milk, and 1 frozen banana, blend until smooth and creamy, serve immediately.
Tulsi Chai Tea – Simple Indian Recipes
Ingredients
- 1 cup Milk
- 1 1/2 cup Water
- 2 tsp Tea leaves
- 10-15 Holy Basil Leaves
- 1/2 inch piece of Ginger
- 2 Tbsp sugar
Instructions
- Crush the tulsi leaves and ginger using a mortar and pestle
- Bring crushed leaves and ginger to a boil over medium heat with water in a saucepan
- Add tea leaves and bring to boil again, let simmer for 2 minutes
- Add milk and sugar
- Reduce the flame when it starts to boil over. Simmer for a couple minutes on low flame
- Switch off when you get the desired color of tea
- Strain using tea strainer into two cups. Enjoy hot
Pumpkin Oatmeal Cookies – Edible Northeast Florida
Ingredients
- 3/4 cup flour
- 2 1/2 cups rolled oats (use whole oats, not instant, for the chewiness they give the cookie)
- 1 teaspoon baking soda
- 3/4 teaspoon Vietnamese cinnamon (or cinnamon of your choice)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 cup butter
- 1/2 cup cream cheese
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla extract
- 3/4 cup pumpkin purée
- 1 1/2 cups dried cranberries
Instructions
- Preheat oven to 350°. Mix flour, oats, baking soda, cinnamon, pumpkin pie spice and salt together. Set aside.
- Cream butter, cream cheese and sugars together until the mixture is smooth. Add the egg, vanilla and pumpkin purée, then stir to combine. Add the dry ingredients and cranberries and mix until fully incorporated. Drop mixture in generous tablespoons onto a baking sheet lined with parchment paper or a Silpat silicone sheet and bake for 12 minutes, or until golden brown. Cook time may vary based on distribution of heat in your oven. Remove the cookies from the oven and cool completely on a wire rack.
Tangy Braised Cabbage with Pears – USA Pears
Ingredients
- 2 tablespoons butter
- 1 medium sweet onion, halved, peeled, and cut into thin half-rings
- 1 medium head red cabbage, cored and cut into approximately 2 inch pieces
- Salt and freshly ground black pepper
- ½ cup dry white wine
- 3 tablespoons balsamic vinegar
- 1 bay leaf
- 2 firm ripe Pears
Instructions
Melt the butter in a large, heavy-bottomed pot over medium heat. Once foamy, add the onions and sauté until just beginning to brown, about 5 minutes. Add all of the cabbage to the pot and season generously with salt and pepper. Sauté the cabbage, stirring often, until softened and glossy, about 5 minutes more. Add the wine and continue to cook until it has mostly evaporated, again, about 5 minutes. Add the balsamic vinegar and the bay leaf, stir, and cover the cabbage, reducing the heat to low. Cook the cabbage for 45 minutes, setting a timer to remind you to stir it every 15 minutes. After 45 minutes, cut the pears into a medium dice and add them to the pot. Stir and cover, cooking 15 minutes more. Check the seasoning of the dish, adding salt, pepper, or a little more vinegar if necessary. Serve the cabbage hot.