Tag: acorn squash

  • CSA 2023 Fall Week 7

    Green/Yellow Snap Beans

    Romaine Lettuce

    Mississippi Purple Hull Peas

    Sweet Habanero Peppers

    Watermelon Radishes (COG)

    Acorn Squash (NSOF)

    Baby Squash, Mixed

    Murasaki Sweet Potatoes

    Turmeric

    It’s a busy week on the farm! On Saturday, we processed around fifty old laying hens. A few members of our team came out to help, and it was an eye-opening, learning experience for the first timers. We have team members who are experienced with the butchering process, and they were the day’s teachers. Here at Frog Song, chickens play a vital role in our soil health and diet. We feed them organic chicken feed and loads of veggie scraps each day, and in turn their manure fertilizes the soil. They peck away at pests and aerate the ground as they range and scratch. They lay eggs with rich yellow yolks for us to collect each morning. As chickens age into their golden years, starting around three to four years of age, their egg production drops off drastically. As our hens age towards the end of their life cycle, we then harvest them for stew meat. We are so grateful for our chickens and all that they contribute to the farm.

    This weekend marks the second annual Giving Garden charitable dinner at the farm. Under the moon and pole barn lights, a communal dinner will be prepared by the head chef of Afternoon restaurant and served by dedicated volunteers of the garden. We have donated our site, materials, and fresh ingredients in support of their mission to expand access to healthy, fresh food in Gainesville. Guests will get a chance to tour the farm and enjoy the grounds before their meal. A great time was had by all last year, and we are looking forward to welcoming back the Giving Garden crew! Tickets are sold out for Saturday’s dinner. Learn more about their mission and donate here: https://www.gainesvillegivinggarden.org/about

    And there’s more! On Sunday, we’re welcoming Elise Pickett from The Urban Harvest and gardeners from across the state. We’ll be giving a farm tour and discussing our regenerative practices here on the farm. Guests are welcome to bring picnic lunches. Come chat farming and gardening with us! Book your spot here: https://theurbanharvest.com/products/tuh-community-meet-up-farm-tour?date=2023-11-19&select=1700406000

    Thanksgiving is just around the corner and it’s time to start thinking about what to prepare! This week’s recipes are Fall inspired side dishes for inspiration.

    Roasted Acorn Squash Salad

    Ingredients:

    • 1 large acorn squash
    • 1 ½ tbsp olive oil
    • ¾ tsp salt
    • black pepper
    • 6 cups of arugula, kale, or lettuce mix of your choice
    • ⅓ cup pomegranate seeds

    Pepita Brittle:

    • ¾ cup raw, unsalted pepitas (pumpkin seeds)
    • 2 tbsp maple syrup
    • 1 tsp olive oil
    • ½ tbsp minced fresh thyme
    • ¼ tsp salt & pepper

    Tahini Dressing:

    • ⅓ cup tahini
    • 2 tbsp freshly squeezed orange juice
    • 2 tbsp water
    • 2 tsp maple syrup
    • ½ tsp cinnamon
    • ½ tsp sea salt

    Instructions:

    1. Preheat oven to 275˚F.
    2. To make the brittle, add pumpkin seeds to a mixing bowl. In a separate bowl, whisk together maple syrup, olive oil, thyme, salt and pepper. Pour over pumpkin seeds and toss well to coat. Spread onto a parchment paper-lined baking sheet and bake on the lowest rack of the oven for 35 minutes. Rotate the pan once halfway through baking.
    3. Remove from oven and let cool completely before breaking apart.
    4. Increase oven heat to 375˚F.
    5. Wash the squash well and pat dry. Slice off the tough stem at the top of the squash. Slice in half lengthwise and use a spoon to remove seeds. Slice into wedges, then dice into 1″ pieces. Toss with olive oil, salt and pepper and roast on a sheet pan for 35-40 minutes, until tender and slightly crispy.
    6. While squash is roasting, whisk together all dressing ingredients until smooth. If the tahini is thick, you may need to use a blender. Prep baby kale and pomegranate seeds.
    7. Let squash cool slightly before adding to the salad. Toss all ingredients and enjoy.

    Recipe from: https://www.crowdedkitchen.com/roasted-acorn-squash-salad

    Roasted Cauliflower with Turmeric and Cumin

    Ingredients

    • 1 cup safflower or sunflower oil
    • 1 tablespoon ground cumin
    • 2 teaspoons turmeric
    • 2 teaspoons crushed red pepper
    • 1/2 teaspoon sea salt, plus more for seasoning
    • 4 heads cauliflower, halved, cored, and cut into 1-inch florets
    • 1/4 cup pine nuts
    • 2 tablespoons chopped cilantro
    • 1 tablespoon chopped mint

    Directions

    1. Preheat the oven to 425°F. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper, and 1/2 teaspoon of salt.
    2. On two large rimmed baking sheets, drizzle the cauliflower with the spiced oil and toss well to coat; season with salt. Spread the cauliflower in an even layer and bake for about 1 hour, until browned and tender; switch the baking sheets halfway through cooking.
    3. Meanwhile, in a pie plate, bake the pine nuts for about 1 minute, until toasted. Let cool.
    4. Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, cilantro, and mint and serve.

    Make Ahead

    The cauliflower can be prepared through Step 2 and refrigerated overnight; reheat before combining with the pine nuts and herbs.

    Recipe: https://www.foodandwine.com/recipes/roasted-cauliflower-turmeric-and-cumin

    Roasted Murasaki Sweet Potatoes with Miso Maple Tahini

    Roasted Japanese Sweet Potatoes With Miso Maple TahJapanese Sweet Potatoes With Miso Mae Tahin

    Ingredients

    • 2medium-large Murasaki sweet potatoes (washed + dried)
    • 2Tbsp olive oil
    • Salt + pepper, to taste
    • Optional garnish: fresh parsley or green onion/scallions, chopped

    Miso Tahini Dressing:

    • 1/4cup tahini
    • 5Tbsp miso paste
    • 1Tbsp maple syrup
    • 1/4tsp garlic powder
    • 2tsp lemon juice
    • 2-3Tbsp hot water

    Instructions

    1. Start by preheating your oven to 400F. Line a largebaking sheet with parchment paper.
    2. With the skin on, cut sweet potatoes into 1-inch pieces.
    3. Then, place the sweet potato cubes on your baking sheet. Toss them with olive oil, salt, and pepper. Spread them out in a single layer, leaving room between each piece.
    4. Place the baking sheet in the oven for 25-30 minutes, until sweet potatoes are lightly browned and fork tender.
    5. While the sweet potatoes are cooking, make the miso maple tahini dressing by whisking the dressing ingredients together in a small bowl. Adjust seasonings to taste, then set aside.
    6. Remove sweet potatoes from the oven. Transfer to a serving plate or bowl. The tahini dressing can either by drizzled on top of the roasted sweet potatoes or served alongside them as a dip. Garnish with fresh pepper and parsley/green onion as desired. Serve + enjoy hot!

    Recipe: https://www.walderwellness.com/roasted-japanese-sweet-potatoes/

  • CSA 2023 Summer Week 10

    Tulsi Basil

    Beets (COG)

    Galangal

    Okra

    Cubanelle Peppers

    Spaghetti or Acorn Squash

    Sweet Potato Greens

    Murasaki Sweet Potatoes

    Grape Tomatoes (NSOF)

    September brings fall vibes to many parts of the country, but with temps hovering in the 90s, we’re still more ice cream than hot apple cider. Some of the herbs and veggies in this week’s share probably aren’t the first ice cream flavors that come to mind, but many are perfect ingredients. Our Tulsi basil is slightly fruity with a hint of clove and vanilla that lends itself to creamy frozen dessert. If cream isn’t your jam, check out the Beetroot sorbet recipe below. Beets are a natural source of sugar, and thanks to their high fiber content, absorb into the bloodstream more slowly than cane sugar. This dessert comes packed with folate, magnesium, potassium, and Vitamin C.  You can also experiment with pumpkin, squash, carrots, and corn for more healthy options.

    If you want to give homemade ice cream a shot but don’t have a machine, we’ve got good news: You can make it at home without any special equipment. Check out our recipes below, and let us know your own ice cream hacks!

    Tulsi Basil Ice Cream – adapted from spicesnflavors.com

    Ingredients:

    • 3/4 cup basil leaves
    • 1cup full fat milk
    • 1 cup sweetened condensed milk
    • 300 ml heavy cream
    • ½ cup shredded coconut (optional)

    Instructions:

    In a saucepan, heat milk and basil leaves until it comes to a rolling boil. Once the milk boils, switch off the gas, cover the saucepan with a lid and let it rest for 30 minutes.

    Next blend the milk in the blender with basil leaves. Add condensed milk and coconut. Blend everything well. Do a taste test at this point to match your taste buds.

    Whip the cream until stiff peaks form. Fold in blended mixture. Transfer to a freezer safe container and freeze for a minimum of 4 hours or until the ice-cream is set, preferably overnight.

    Beetroot Sorbet

    Ingredients:

    • 1 cup cooked beets (roasted, steamed or boiled)
    • ¼ cup sugar
    • ¼ water
    • 2 teaspoons lemon juice
    • 2 teaspoons vanilla extract

    Instructions:

    Puree the beetroot with a hand blender until smooth, then set aside.

    In a small saucepan over a medium-low heat, combine the sugar and water, stirring occasionally until completely dissolved. This could take about 5 minutes. Remove from the heat and leave to cool slightly.

    In a food processor, blend the cooled sugar syrup with the pureed beetroot, lemon juice and vanilla until smooth.

    If using an ice-cream maker, pour the cooled mixture into the pre-frozen bowl of the ice-cream maker and churn until thick, according to the manufacturer’s instructions, then either serve immediately or pour into a freezer-safe dish to store in the freezer

    If not using an ice-cream maker, pour the cooled mixture into a large freezer-safe dish and freeze, mixing it well with a fork every half hour over the next 4 hours. Transfer to the fridge for 15 minutes to soften before serving.

    Acorn Squash Ice Cream (machine required)

    Ingredients:

    • 1 acorn squash
    • 2 tablespoons butter
    • 1 tablespoon water, or as needed
    • 4 egg yolks
    • ½ cup light brown sugar
    • 2 cups heavy whipping cream
    • 2 cups milk
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground ginger
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground allspice

    Instructions:

    Preheat oven to 350 degrees F. Place squash, pointed-side up, on a baking sheet.

    Bake in the preheated oven until squash is tender, about 1 hour. Cool squash until easily handled. Cut squash in half, remove seeds and stringy parts of meat, and peel skin from the squash and discard.

    Mash the squash meat in a bowl and measure 1 cup meat.

    Combine 1 cup squash meat and butter in a saucepan; add enough water to make squash stir-able. Cook squash mixture over low heat until squash softens, adding more water if needed to thin the squash, about 15 minutes. Remove saucepan from heat and cool squash mixture.

    Beat egg yolks and brown sugar together in a bowl using a whisk until thickened.

    Heat cream and milk together in a saucepan over low heat until mixture begins to simmer. Gradually pour cream mixture into the egg yolk mixture and beat until smooth to temper the eggs. Pour the cream-egg mixture into the saucepan; simmer over low heat until mixture is thickened and easily coats the back of a spoon, about 20 minutes. Strain cream mixture through a fine-mesh strainer into a large bowl and cool to room temperature.

    Beat squash mixture into cream mixture until smooth; stir in vanilla extract, ginger, salt, and allspice. Cover bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours.

    Stir cream mixture and transfer to an ice cream maker and follow manufacturer’s instructions for making ice cream.

  • Italian Stuffed Acorn Squash

    Acorn squash is quickly becoming my favorite vegetable. The squash makes an excellent edible bowl that can be filled with multiple filling choices!

    Ingredients

    1-2 acorn squash

    Heirloom tomatoes

    Mushrooms

    Goat cheese

    Hamburger meat

    Italian shredded cheese

    Olive oil

    Salt and pepper

    Directions

    1. Preheat oven to 400 degrees
    2. Cut squash into even halves. Spoon out center seeds. Place squash halves, one at a time, in a microwave safe bowl filled with water. Microwave on high for 5 minutes.
    3. Meanwhile, sauté tomatoes and mushrooms in a skillet with olive oil. Salt and pepper to taste.
    4. In a separate skillet, brown hamburger meat. Drain any excess fat.
    5. Fill in squash bowls with hamburger meat, sautéed tomatoes and mushrooms, a spoonful of goat cheese, and layer shredded cheese on top.
    6. Put squash in the oven for about 15 minutes or until cheese is fully melted.

  • CSA Summer 2022- Week 9

    This week your CSA includes the following-

    From Frog Song Organics-

    • Okra
    • Moringa
    • Turmeric

    From our partner farms-

    • Carrots -Clem’s Organic Gardens
    • Red Leaf Lettuce- Organic Aqua Fresh
    • Yellow Bell Peppers-New Sprouts Organic Farm
    • Acorn Squash-Clem’s Organic Garden
    • Salad Tomatoes- New Sprouts Organic Farm
    • Zucchini- Watsonia Organics

    Acorn Squash Farmer’s Breakfast

    Try this simple yet hearty dish for breakfast, or better yet breakfast for dinner!

    Ingredients
    • One Acorn Squash, halved
    • 1-2 Tbsp Frog Song Cane Syrup or Maple Syrup
    • 2 Tbsp unsalted butter
    • 1 tsp grated turmeric
    • Salt and pepper to taste
    • Optional- Yogurt or Sour Cream
    Directions
    • Preheat the oven to 350 degrees
    • Curt the acorn squash in half, scooping out the seeds (reserve the seeds to roast!)
    • On an greased baking pan, place acorn squash skin side up. Roast for 25 minutes, until tender.
    • Pull from over, flip over. Place a Tbsp pad of butter in the cavity of each acorn side, grate turmeric over the top, and drizzle with syrup (to desired consistency/sweetness). Sprinkle salt and a little fresh cracked pepper (the turmeric will provide some zip so don’t over pepper!)
    • Roast for another 10 minutes, until the butter is melted and syrup thickens.
    • Top with yogurt or sour cream and enjoy. To make it a true “famer’s breakfast”, enjoy with a side of bacon and eggs. The nuttiness of the squash pairs amazingly with the fat smokiness of Frog Song bacon or pan sausage.
    • Substitute olive oil for butter and use plain coconut yogurt for a vegan option.

    Savory Summer Succotash

    Ok, yes, another Succotash. But it is summer in the South, and this recipe brings your bounty together

    beautifully! Prepare ingredients before starting to simplify the process.

    Ingredients

    • 2 Tbsp of butter, or olive oil (or a Tbsp of each)
    • 2 Zucchini, cut into inch pieces
    • 1 medium onion, chopped
    • 2-3 cloves of garlic, minced
    • 1 yellow bell pepper, chopped
    • 1 cup of corn, kernels cut from the cob
    • 1 cup of okra, cut into circles
    • 1 cup salad tomatoes, quartered
    • 1 jalapeno, seeded and diced
    • Juice of a 1/2 lemon
    • Splash of water as needed
    • Salt and Pepper
    • Chopped Basil

    Directions

    • Heat butter and/or oil over medium heat. When melted, add onion and bell peppers. Sauté for 5 minutes, stirring. Add a dash of salt.
    • Add garlic and mix well. Add Zucchini and jalapeno and cook for 2 minutes. Reduce heat and add okra. Cook for another 5 minutes, stirring.
    • Add corn and tomatoes and stir for until all vegetables are tender. Add a splash of water, mix and cover. Cook for about 20 minutes on low, stirring occasionally. The okra should help thicken the succotash as it simmers.
    • Remove from heat, stir in salt, pepper, and lemon juice. Top with fresh chopped basil. Enjoy!

    Moroccan Stuffed Bell Peppers- adapted from Little Family Adventure

    Ingridents
    • 2 yellow bell peppers
    • 1/2 cup quinoa
    • 1 cups water
    • 1 carrots, chopped
    • 1/2 zucchini, chopped
    • 1/4 cup sliced almonds, coarsely chopped
    • 2 Tbsp dried apricots, chopped
    • 1/3 cup crumbled Feta cheese
    • 1 teaspoons (approx.) grated turmeric
    • 1 teaspoons ground sumac (Omit if not available)
    • 1/2 teaspoon cumin
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon smoked paprika
    • Dash of ground ginger
    • Dash of black pepper
    • 2 tbsp olive oil
    Directions
    • Preheat oven to 350 degrees.
    • Bring one cup of water to a boil in a saucepan. Add quinoa, cover and lower heat to simmer. Cook for 15 minutes. Once cooked, set aside and allow to cool slightly.
    • In a large mixing bowl combine carrots, zucchini, almonds apricots, Feta and quinoa.
    • In a small bowl, combine spices; turmeric, sumac, cumin, garlic powder, paprika, ginger, and black pepper.
    • Add spice blend to quinoa mixture and combine well.
    • Cut each bell pepper down the center. Remove stem and seeds.
    • Stuff each bell pepper half with quinoa mixture.
    • Drizzle stuffed bell peppers with olive oil.
    • Bake for 20 minutes.

  • Summer 1 CSA – Week 3

    It’s watermelon season! We are planning to include the following produce in this week’s CSA share:

    • Sweet Italian Basil, clamshell
    • Fairy Tale Eggplant
    • Malabar Spinach
    • Yellow Onions, Cured
    • Red Potatoes
    • Acorn Squash – New Sprout Organic Farms
    • Green Tomatoes
    • Salad Tomatoes
    • Watermelon!

    Sweet Soy Stewed Acorn Squash with Cherry Tomatoes – Food & Wine

    Ingredients
    • 1 medium acorn squash (about 2 pounds), seeded and cut into 1/2-inch thick wedges
    • 2 tablespoon extra-virgin olive oil 
    • 1/2 medium onion, diced
    • 2 garlic cloves, minced
    • 1 1/2 cups chicken stock
    • 1/4 cup soy sauce
    • 1/2 teaspoon sesame seed oil
    • 3 tablespoons brown sugar
    • 1 cup halved cherry tomatoes
    Instructions
    1. Heat a large saucepan over medium-high heat. Add the oil, and then stir in the onions and garlic. Cook for about 1 minute or until soft.
    2. Add the acorn squash, chicken stock, soy sauce, sesame seed oil and brown sugar, gently stirring to dissolve the brown sugar.
    3. Bring up to a gentle boil, and then reduce heat to a simmer. Simmer for 10 minutes, stir in the tomatoes, and then continue simmering for and additional 10 minutes or until tender. Taste for seasoning and serve.

    Watermelon and Fresh Basil Salad

    I would keep it simple with these two ingredients. There are many watermelon salad recipes that add oil and balsamic vinegar, salt and spices, goat or feta cheese. I’m sure they are delicious, but our flavorful and juicy melons are a star on their own – Add some fresh snipped basil to cubed or scooped melon, and the sweet simplicity of this combo is one of may favorite ways to serve watermelon on the side. I’m thrilled we have them in the same box this week!

    Green Tomato Frittata – NYT Cooking

    Ingredients
    • 1 pound green tomatoes
    •  Salt
    •  freshly ground pepper to taste
    •  Cornmeal for dredging
    • 3 tablespoons extra virgin olive oil
    • ¼ cup finely chopped onion
    • 2 garlic cloves, green shoots removed, minced
    • 1 tablespoon slivered fresh basil
    • 1 tablespoon snipped chives
    • 8 large eggs
    • 2 tablespoons low-fat milk
    Instructions
    1. Core the tomatoes and slice half of them about 1/3 inch thick. Set aside. Peel the remaining tomatoes by dropping them in a pot of boiling water for 30 seconds, then transferring to a bowl of ice water. Cut in half, squeeze or scoop out the seeds, and chop fine.
    2. Season the sliced tomatoes lightly with salt and pepper, and dredge lightly in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy, nonstick 10-inch skillet over medium-high heat, and fry the sliced tomatoes for two to three minutes on each side, just until lightly colored. Remove from the heat and set aside. If there is cornmeal in the pan, clean and dry the pan.
    3. Heat the remaining olive oil in the pan over medium heat, and add the chopped onion. Cook, stirring, until tender, three to five minutes, and add a generous pinch of salt and the garlic. Stir together until fragrant, about 30 seconds, and stir in the chopped tomatoes. Season to taste with salt and pepper, and cook, stirring often, until the tomatoes have softened and are beginning to stick to the pan, about 10 minutes. Taste and adjust seasoning. Stir in the basil and chives.
    4. Meanwhile, beat the eggs and milk together in a large bowl, and season with salt and pepper (I use about 1/2 teaspoon salt). When the chopped tomatoes have cooked down, turn the heat up to medium-high and pour in the eggs. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, letting the eggs run underneath during the first few minutes of cooking. Distribute the fried sliced green tomatoes over the surface of the frittata. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom with a spatula. Meanwhile, preheat the broiler.
    5. Finish the frittata under the broiler for one to three minutes, watching very carefully to make sure the top doesn’t burn. Remove from the heat, shake the pan to make sure the frittata isn’t sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes, up to 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut in wedges and serve, or serve at room temperature.

    Tomato and Basil Roasted Potatoes – source : Fresh City Farms

    Ingredients
    • 2 lbs red potatoes
    • 1 pint grape or cherry tomatoes
    • 3/4 cup living basil
    • 2-3 cloves garlic
    • 2 tablespoons delicate extra-virgin olive oil
    • 1 teaspoon fine grey sea salt
    Instructions
    1. Preheat the oven to 400F.
    2. Rinse, scrub and dice the potatoes. 
    3. Rinse and halve the tomatoes. 
    4. Rinse and roughly chop the basil.
    5. Mince the garlic.
    6. Add all of the veggies to a large bowl and drizzle with olive oil.
    7. Sprinkle with sea salt and toss to thoroughly coat.
    8. Pour the veggies into a baking dish, and roast until the potatoes are fork-tender, about 20-30 minutes.
    9. Let the potatoes cool slightly before evenly dividing them between two plates!

    Meltingly Tender Moroccan Eggplant – source : Feasting At Home

    Ingredients
    • 2 lbs eggplant- Japanese, Chinese or fairytale
    • 10 garlic cloves
    • 2 fat shallots, quartered
    • 3/4 cup olive oil
    • 1 1/2 teaspoons salt
    • 2 teaspoons ras el hanout or Villa Jerada Ras El Hanout (Moroccan Spice mix of clove, cinnamon, all spice, coriander, salt, black pepper, ground ginger and cumin)
    • 1 teaspoon caraway seeds (or sub fennel seeds)
    • 1/2 teaspoon pepper
    • 4 medium tomatoes (or 1 lb cherry tomatoes)
    • large lemon zest pieces, from one lemon (use a veggie peeler or sharp knife)
    Instructions
    1. Preheat oven to 375F
    2. Cut eggplant in half lengthwise (no thicker than 3/4 inch) and place in an ovenproof baking dish along with the whole garlic cloves and shallots.
    3. In a small bowl, mix the olive oil, salt, pepper, ras el hanout, and caraway seeds.
    4. Pour over the eggplant and toss well to coat. Cover with foil and bake 20 mins on the middle rack.
    5. After the first 20 minutes, lower heat to 350F and uncover. Add the tomatoes, zest and give a toss.
    6. Continue baking 50-75 minutes, uncovered, checking every 20 minutes, giving a gentle stir, until the eggplant is meltingly tender and creamy. Depending on the eggplant size, the time may vary. Please be patient here and check more often if eggplants are very small.
    7. Once the eggplant is very tender, and edges are crisp,  pull out of the oven, cover lightly with foil until ready to serve. Garnish with the olives, fresh herbs and optional chili flakes.
    8. Serve warm or at room temp. Garnish: kalamata or Moroccan olives, Italian parsley, chili flakes ( like Aleppo or Urfa)