Tag: basil

  • CSA 2026 SPRING WEEK 10

    From Our Farm

    Basil, Italian

    Cabbage, Baby

    Carrots, Rainbow (loose)

    Peppers, Jalapenos

    Squash, Mix

    From Our Partners

    Blueberries – Blackwater Farms

    Kale, Lacinato – Tendwell Farms

    Lettuce, Romaine – Clem’s Organic Garden

    Plums, Sugar – Watsonia

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

    Cabbage Slaw With Basil

    Ingredients:

    • 3 cups shredded green cabbage
    • 1/2 cup shredded red cabbage
    • 1/2 cup grated carrots
    • 1 grated Granny Smith apple
    • 1 grated beet
    • 2 teaspoons grated orange peel
    • 1 teaspoon Agave syrup
    • 1 teaspoon celery seeds
    • 2 tablespoons apple cider or red wine vinegar (or our pear cider vinegar!)
    • 1 teaspoon Dijon mustard
    • 5 tablespoons of extra-virgin olive oil
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped walnuts (optional)

    Instructions:

    1. Put apple cider vinegar, oil, mustard, orange peel, caraway seed and Agave syrup in a jar or salad dressing cruet, and shake to mix.
    2. Place cabbage, carrot, apple, beet and basil in a bowl. Pour salad dressing over the mixture and stir well.
    3. Add salt and pepper to taste. Sprinkle with chopped walnuts, if desired.

    Adapted from: https://health.clevelandclinic.org/herb-friendly-recipe-cabbage-slaw-with-basil

  • CSA 2026 SPRING WEEK 4

    From Our Farm

    Basil, Thai

    Beans, Tricolor

    Carrots, Rainbow (loose)

    Cucumbers, Japanese

    Dandelion Greens

    Lettuce, Romaine

    Potatoes, Murasaki or Okinawa

    From Our Partners

    Blueberries – Blackwater Farms

    Peppers, Sweet Mix – Little Pond Farms

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

    Blueberry Basil Lemonade

    Ingredients:

    • 2 cups water
    • 1 cup granulated sugar
    • 1 cup fresh blueberries
    • 18 large fresh basil leaves
    • 1 cup freshly squeezed lemon juice
    • 2 cups cold sparkling water or additional water if you don’t want it sparkling

    Instructions:

    1. Place the water, sugar, and blueberries in a medium saucepan set over medium to medium-high heat. Bring the mixture to a boil and cook for 5 minutes, or until the sugar has dissolved and the blueberries have burst. Mash the blueberries a bit, to release more flavor and color.
    2. Remove the saucepan from heat and stir in the basil. Cover with a lid and steep for 20 minutes.
    3. Strain the syrup through a fine mesh sieve, pressing on the solids a bit to release more flavor and color. Discard solids.
    4. Add blueberry syrup, lemon juice, and sparkling water to a pitcher. Stir to combine.
    5. Enjoy this lemonade over ice, garnished with lemon, blueberries, and/or basil leaves.

    Recipe adapted from: https://www.afarmgirlsdabbles.com/blueberry-basil-lemonade/

  • CSA 2025 SPRING WEEK 12

    From our Farm

    Italian Basil

    Japanese Eggplant

    Red Onions, cured

    Green Jalapeño Peppers

    Watermelon

    From Our Partner Growers

    Green Beans, Blackwater Farm GA

    Sweet Corn, Blackwater Farm, GA

    Curly Green Kale, Clem’s Organic Gardens, NC

    Grape Tomatoes, Watsonia, SC

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

    Stir-Fried Eggplant With Basil and Chiles Adapted from Bon Appétit

    Ingredients

    2 chiles, such as cayenne, Fresno, or jalapeño (red or green)
    1 Tbsp. honey
    Pinch of kosher salt
    3 medium Japanese or Chinese eggplants (about 12 oz. total)
    3 Tbsp. extra-virgin olive oil, divided
    ¼ lb. ground pork, ground chicken, tempeh crumbles, or crumbled tofu
    3 garlic cloves, thinly sliced
    1 tsp. toasted sesame seeds
    ½ cup basil leaves, plus more for serving
    2 Tbsp. unseasoned rice vinegar
    2 tsp. tamari or soy sauce

    Instructions

    1. Finely chop chiles and toss in a small bowl with honey and salt. Let sit until ready to use.
    2. Slice eggplants crosswise into 3″ pieces, then quarter lengthwise. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Cook eggplant, tossing occasionally, until browned and crisp-tender, about 6–8 minutes. Transfer to a plate.
    3. Heat remaining 1 Tbsp. oil in same skillet. Cook pork, breaking into small pieces, until browned, about 2 minutes. Add garlic and sesame seeds and cook, tossing, until very fragrant, about 1 minute. Add ½ cup basil leaves and toss until wilted, 2–3 minutes.
    4. Stir vinegar and tamari into chile mixture. Return eggplant to skillet and add half of sauce. Cook, tossing often, until eggplant is tender, 1–2 minutes more. Season with salt if needed.
    5. Transfer eggplant stir-fry to a plate and drizzle with remaining sauce. Top with more basil.

  • Tomato Bisque with Cheesy Toast Topper

    Here’s a tomato bisque recipe that brings comfort with its warm hearty flavors – an update to the classic tomato soup.

    Ingredients

    • 1 baguette, sliced into ¾-inch pieces
    • 1 Tsp Olive oil
    • ½ tsp garlic powder
    • 1-1½ cups shredded Italian cheese blend
    • Chopped fresh parsley and basil for garnish
    • Freshly ground black pepper
    • 1 cup heavy whipping cream
    • 5 large tomatoes

    Instructions

    1. Slice the 5 large tomatoes into cubes and blend in blender or food processor with 1 cup of heavy whipping cream. Pour into a medium size pan and heat on medium-low. Add black pepper to taste.
    2. Turn oven on broil and lay out sliced baguette on a cooking pan. Drizzle olive oil and garlic powder on baguette and place in oven for 1-2 minutes, or until bread is golden brown.
    3. Pour the tomato mix from the medium size pan into an oven bake friendly dish. Place toasted baguette on tomato mix. Top with cheese, parsley, and basil and put back into oven until cheese has toasted.

    Find more recipes here!

  • Pasta Primavera with Beets, Radishes and Radicchio

    Beets are known for lowering blood pressure, improving heart health, and are a great source of nutrients according to the USDA National Nutrient Database.

    Image credit: Food Network

    Ingredients

    12 ounces of pasta

    Sea Salt

    2 tablespoons red vinegar

    1/2 cup virgin olive oil

    1 cup of cubed beets

    1 bunch radish, thinly sliced

    1/2 head radicchio, cored and thinly sliced

    1 red onion, sliced

    3 cloves garlic, diced

    1 cup fresh chopped basil

    1/2 cup grated ricotta cheese

    Instructions

    1. Bring noodles to boil in a pot. Reserve 1/2 cup of boiled water for later, drain the rest once noodles are tender.
    2. Whisk 3 tablespoons of olive oil, vinegar, cubed beets, 1/2 teaspoon of sea salt, radish, and radicchio.
    3. Heat remaining 5 tablespoons of olive oil in a large skillet over medium-heat. Add the red onion, garlic, sea salt, and pepper (optional).
    4. Add the pasta, basil, and 1/4 cup of ricotta cheese, and 1/4 cup of reserved cooking water to the beet mixture. Toss well to coat.

    Find more recipes here!