Tag: baby squash

  • CSA 2026 SPRING WEEK 8

    From Our Farm

    Basil, Tulsi

    Cantaloupe Melons

    Cucumbers

    Carrots, Sweet Baby Loose

    Kale, Curly

    Onions, Scallions

    Squash, Baby Mix

    From Our Partners

    Tomatoes, Heirloom – Urban Vegetable Project

    Try out these great recipes we found around the web that feature items from your share:

    Cucumber and Melon Salad with Feta

    Ingredients:

    • 1 Cantaloupe melon
    • 1 cucumber (about 10 oz or 300 g)
    • 7 oz feta cheese (about 200 g)
    • 1/3 cup of fresh basil
    • 1/3 cup of fresh mint
    • 2 limes , according to your taste
    • 3 tablespoons olive oil
    • Salt Flakes or Fleur de sel
    • Black pepper

    Instructions:

    1. Cut the melon in half and remove the seeds with a spoon, then in slices and in cubes (without the skin).
    2. Cut the cucumber and feta into cubes. Chop the basil and mint.
    3. Set aside a few leaves for decoration.
    4. Combine melon, cucumber, feta cubes and herbs in a large salad bowl. Pour in the lime juice (adjust the amount to suit your taste) and olive oil.
    5. Finish with a pinch of salt flakes (fleur de sel) and black pepper. Serve chilled as a starter or as a side dish.

    Adapted from: https://lacuisinedegeraldine.fr/en/cucumber-melon-salad-with-feta

  • 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 Fall Week 4

    Check out the goods in this week’s share!

    Grapefruit Citrus

    Eggs (half dozen)

    Curly or Lacinato Kale

    Lettuce Romaine or Red Leaf (NSOF)

    Fuyu Persimmons

    Roselle

    Baby Squash Mix

    Murasaki Sweet Potatoes

    Green Tomatoes (WAT)

    Week four of our fall season is extra special: it’s the return of Roselle Festival on Saturday, Oct 28. Here’s your chance to take a deep dive into the world of organic farming! Pick your own Roselle, tour the fields with Farmer John, sample and learn how to make recipes from our partner chefs, lose yourself in a crop maze, chill with live music, and shop at our farmers market… we’re so grateful to our team and partners for helping us produce this wonderful event!

    So what’s the big deal about this plant? Why do we love it so much we created a festival? Let’s start with it’s kitchen magic. The calyx and flower are used for tea, jam, jelly, juice, wine, syrup, gelatin, pudding, cake, ice cream, flavoring, and coloring. The leaves are pretty awesome too- use them in salads for some extra zing or cook ‘em up in curries or dals. Bakers can substitute roselle for rhubarb when making a fruit crisp or pie. Roast the seeds, which are high in protein, and brew like coffee, or grind and add to soups and salads. If you search for recipes online, note that Roselle goes by a few other names depending on where you live: Florida cranberry, red sorrel, or Jamaica sorrel.

    Why consume it? Um, where do we begin? How about health benefits? It’s a powerhouse of vitamins and packed with essential minerals like calcium, potassium, magnesium and iron. It’s high in fiber too and recommended in Ayurveda for a gut health. Each part of Roselle offers amazing benefits that range cleansing to cancer prevention. At the festival, you’ll learn more at our talk by Susan Marynowski, The Amazing Health Benefits of Roselle, at 5pm. You’ll leave filled with knowledge, and we hope, inspiration. Roselle Festival, sponsored by Visit Gainesville, is free and open to the public but does require reservations. Click here to add your name to the guest list!

    Roselle Mochi Cake adapted from gastricurious.com

    Ingredients

    Hibiscus Syrup

    2 cups fresh roselle calyxes, chopped

    1½ cups water

    1 cup sugar

    Mochi Cake

    1 lb box of Mochiko rice flour

    2½ cups sugar

    1 tbsp baking powder

    ½ cup butter melted

    5 eggs

    1 can coconut milk

    Instructions

    Hibiscus Syrup

    • Place all ingredients in a small saucepan and bring to a simmer. Simmer, uncovered, for 20 minutes, stirring frequently.
    • Strain through a mesh strainer to separate hibiscus solids from the syrup. Reserve both, and set aside.

    Mochi Cake

    • Preheat oven to 375° F.
    • Combine flour, sugar, baking powder, butter, eggs, and coconut milk in a large mixing bowl or stand mixer. Mix well.
    • Stir in the candied hibiscus pieces and ½ cup of the reserved syrup (save the rest for another use).
    • Pour into a lightly greased 9″x13″ pan. Bake at 375° F for 1 hour, or until a toothpick inserted in the center comes out clean.
    • Cool completely before serving. Store leftovers in the fridge.

    Fuyu Persimmon Bread

    Ingredients:

    2 large eggs, room temperature

    1 cup granulated sugar

    1 Tbsp real vanilla extract

    3 cups fuyu persimmon pureed (a little over 1 1/2 lbs)

    10 Tbsp unsalted butter, melted

    2 tsp baking soda, sifted to make there aren’t lumps

    1/4 tsp (generous pinch) of salt

    2 tsp cinnamon

    3 cups all-purpose flour *measured correctly

    1 1/2 cups walnut pieces, toasted

    Instructions:

    Remove tops of persimmon with a butter knife. Cut into quarters and puree.

    In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in 3 cups persimmon puree and the melted butter.

    Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Whisk in 3 cups flour until blended.

    Fold in 1 1/2 cups walnuts until evenly dispersed and divide the batter between buttered loaf pans. Bake for 45 – 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.

    Kale Salad Dressing

    This dressing can be enjoyed with all salads, but the honey/vinegar ratio specifically helps balance kale’s bitter flavor.

    Ingredients:

    ½ cup extra virgin olive oil

    ⅓ cup apple cider vinegar

    ¼ cup honey (use maple syrup for vegan)

    2 teaspoons balsamic vinegar

    1 teaspoon Dijon mustard

    2 cloves garlic, finely minced

    A pinch of sea salt

  • Fall 2021 CSA – Week 9

    This week, our members will enjoy the following produce from our farm in their shares:

    • Green Beans
    • Oranges
    • Baby Squash Mix
    • Jalapeno Peppers
    • French Breakfast Radish (for Wednesday & Saturday Members)
    • Purple Daikon Radish (for Thursday Members)
    • Bonita Sweet Potatoes
    • Green Tomatoes
    • Shishito Peppers (for Thursday Members)

    We’re also including, from Worden Farm:

    • Cucumbers (for Wednesday & Saturday Members)
    • Kale

    Kale, Orange and Jalapeno Salad – Lady Moon Farms

    Ingredients
    • 1 bunch Kale leaves, torn off the stalks
    • 3/4 Cup Grape tomatoes
    • 1 Jalapeño peppers, seeded and sliced thin
    • 2-3 Oranges ;1/4 cup for juicing, 1peeled and cut into chunks
    • 4 Ounces Goat cheese
    • 2 Tbs Olive oil
    • 1 Clove Garlic, minced
    • 1 Tsp Sugar
    • To taste Salt & pepper
    • 1 Tbs Sour Cream, heaping
    Instructions
    1. Wash and dry the kale.
    2. Remove the stems and chop into salad sized bites.
    3. Juice the oranges, you need 1/4 cup.
    4. Peel and cut 1 orange into chunks.
    5. Removing the seeds as best you can thinly cut the jalapeo. We always suggest using gloves for this process.\
    6. Mix kale, jalapeno, tomatoes, and orange together.
    7. Break the goat cheese into chunks with a fork and toss it into the salad.
    8. To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar.
    9. Shake vigorously until combined, add the sour cream and shake again.
    10. Toss the salad with dressing and let sit for 15 minutes before serving.

    Radish Greens Pesto – From a Chef’s Kitchen

    Ingredients
    • 4 cups radish tops (packed), washed and dried
    • 3 cloves garlic, finely chopped
    • Juice of ½ a lemon
    • ½ cup sliced or slivered almonds, coarsely chopped macadamia nuts or pistachios
    • ½ cup freshly grated Parmesan cheese
    • ⅓ cup extra-virgin olive oil plus more as needed
    • salt and freshly ground black pepper, to taste
    Instructions
    1. Combine first 6 ingredients in a food processor or blender.
    2. Process until smooth, scraping down the sides as needed.
    3. Add additional olive oil to achieve a thick sauce consistency. Season to taste with salt and black pepper.

    Orange Jalapeno Margaritas – Sue Bee Homemaker

    Ingredients
    • 6 oz. silver tequila
    • 3 oz. orange cointreau
    • 2 oz. lime juice – freshly squeezed
    • 3 oz. orange juice – freshly squeezed
    • simple syrup – to taste (optional)
    • jalapeno slices
    • salt and orange/lime wedges – to serve
    Instructions
    1. Prepare in advance. 1) Squeeze limes and oranges, and store fresh juice in the refrigerator. 2) Slice orange and lime slices for serving. 3) Make simple syrup.
    2. At party time, prepare margarita glasses. Pour kosher salt on a plate. Take a lime wedge and run it around the rims of your glasses. Dip glasses in salt, and fill glasses with ice. Garnish with orange and lime slices, and a jalapeno slice.
    3. Take a couple of fresh jalapeno slices and place in the bottom of the cocktail shaker. Use a muddler, and muddle the slices for about 5-6 seconds.
    4. Fill the cocktail shaker with ice. Add the tequila, orange liqueur, fresh lime and orange juice, and simple syrup (if desired). Shake vigorously.
    5. Pour immediately into two prepared margarita glasses. Repeat for additional cocktails.

    How to make simple syrup:

    1. Place an equal amount of water and sugar in a small saucepan. (I usually do a cup of each.)
    2. Bring to a simmer, and cook until sugar is dissolved.
    3. Remove from heat, and pour into a mason jar, or another container.
    4. After it cools, store in the refrigerator for cocktails of your choice.
    5. You will only need a couple of ounces per drink, but it’s nice to keep some in the refrigerator for emergency cocktails!