Tag: beans

  • CSA 2026 WEEK 41

    From Our Farm

    Basil, Italian

    Persimmons, Fuyu

    Potatoes, Kennebec

    Sugar Cane

    From Our Partners

    Beans – Tendwell Farm

    Cucumbers – Watsonia

    Lettuce, Red Leaf – Tendwell Farm

    Radishes, Watermelon – Clem’s Organic Garden

    Tomatoes, Grape – Tendwell Farm

    Try out this great recipe we found around the web that feature items from your CSA share:

    Roasted Sweet Mini Peppers

    Ingredients:

    • 16 oz mini sweet peppers and sliced in half and removed seeds
    • 2 tablespoon olive oil
    • 2 cloves garlic peeled and minced
    • salt and pepper to taste
    • 1 tablespoon basil fresh- chiffonade (roll up and slice thinly)

    Instructions:

    1. Preheat oven to 350 degrees F (176 C)
    2. Place the peppers on baking sheet. Drizzle with olive oil, garnish with minced garlic and salt and pepper to taste and toss well. Lay the peppers with the inside of the peppers facing up.
    3. Bake peppers for about 15 minutes (depending on the size of your sweet mini peppers, if using regular bell peppers it will take longer as they are thicker). Flip sweet mini peppers over with the caramelized outside facing up and then bake for another 5 minutes, until the edges and golden and the peppers are fork tender.
    4. Garnish with fresh basil and serve with Tuscan bread or your favorite dishes.

    Recipe adapted from: https://www.hwcmagazine.com/recipe/how-to-roast-sweet-mini-peppers/

  • CSA 2026 WEEK 40

    From Our Farm

    Basil, Thai

    Persimmons, Heirloom

    Pumpkin

    Roselle

    From Our Partners

    Beans – Tendwell Farm

    Carrots – Clem’s Organic Garden

    Kale, Curly Green – Tendwell Farm

    Tomatoes, Slicer – Tendwell Farm

    Try out this great recipe we found around the web that feature items from your CSA share:

    Persimmon Sorbet Recipe

    Ingredients:

    • 1/2 cup sugar
    • 2 pounds very ripe fuyu or heirloom persimmons
    • 1 tablespoon plus 1 teaspoon fresh lemon juice

    Instructions:

    1. Bring 1 cup water and sugar to a boil, stirring until sugar is dissolved. Boil 3 minutes, then cool. Core, quarter, and, if necessary, seed persimmons. Scrape pulp from skins into a blender. Purée with lemon juice until very smooth. Add sugar syrup and blend. Chill until very cold, at least 2 hours.
    2. Freeze mixture in an ice-cream maker. (Alternatively, transfer to a shallow metal baking pan and freeze, stirring every 30 minutes, until slushy, about 2 hours.) Transfer to an airtight container and freeze. (Sorbet’s consistency will remain soft.)

    Recipe adapted from: https://www.epicurious.com/recipes/food/views/persimmon-sorbet-102954

  • CSA 2026 SPRING WEEK 7

    From Our Farm

    Beans, Tricolor

    Green Baby Cabbage

    Dandelion Greens

    Onion, Sweet Red (Cured)

    Parsley

    Radishes, Purple Daikon

    Spring Mix

    Sweet Potatoes, Fingerling

    From Our Partners

    Blueberries – Blackwater Farms

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

    Blueberry Cucumber Salsa

    Ingredients:

    • 1 cup fresh blueberries
    • 1 cup cucumber, finely diced (about 1/2 medium cucumber)
    • 1/4 cup red onion, finely chopped
    • 1 small jalapeño pepper, seeded and minced
    • 1/4 cup fresh cilantro, chopped
    • 1 tablespoon fresh lime juice
    • Zest of 1 lime
    • 1/4 teaspoon sea salt
    • 1/8 teaspoon freshly ground black pepper

    Instructions:

    1. Prepare the Blueberries: Rinse blueberries under cold water and pat dry with a clean towel. Halve or quarter any larger berries for uniform pieces.
    2. Combine Fresh Ingredients: In a medium mixing bowl, combine the prepared blueberries, diced cucumber, chopped red onion, minced jalapeño, and fresh cilantro.
    3. Season the Salsa: Add lime juice, lime zest, sea salt, and freshly ground black pepper to the bowl.
    4. Toss and Mix: Gently toss all ingredients together until evenly combined, being careful not to crush the blueberries.
    5. Rest the Salsa: Refrigerate for 10 to 15 minutes to allow the flavors to meld together before serving.
    6. Serve: Serve chilled with tortilla chips, or use as a fresh topping for grilled fish, chicken, or tacos.

    Adapted from: https://rusticrecipeblog.com/recipes/blueberry-cucumber-salsa

  • CSA 2025 FALL WEEK 10

    From Our Farm

    Beans, Tricolor

    Citrus, Oranges

    Onions, Scallions – SAT

    Spring Mix

    Sugar Cane

    Radishes, Purple Daikon, Loose

    Sweet Potatoes, Yams, Fingerling

    From Our Partner Growers

    Broccoli – Blackwater Farms

    Cabbage, Red – Blackwater Farms

    Leeks – Little Pond Farm – WED/THURS

    Try out this great recipe we found on the web that feature items from your share:

    Roasted Sweet Potato Salad with Orange Vinaigrette

    Salad Ingredients:

    • 10 ounces total, any combination of spring mix, arugula or baby spinach (about 6 cups)
    • 4 ounces goat cheese, crumbled
    • 1 apple, preferably sweet, cut into matchsticks
    • 3 cups Roasted Sweet Potatoes
    • 1½ cups Candied Pecans
    • ¾ cup Orange Vinaigrette

    Vinaigrette Ingredients:

    Whisk together or shake in a jar

    • 2 tablespoons vinegar, try our new pear cider vinegar!
    • 2 -3 teaspoons grated orange zest
    • ⅓ cup fresh orange juice, from 1 orange
    • 2 teaspoons honey
    • 2 teaspoons Dijon mustard
    • ⅓ cup extra-virgin olive oil
    • 2 tablespoons minced shallot
    • ½ teaspoon sea salt
    • ¼ teaspoon freshly cracked black pepper

    Instructions:

    1. In a large serving bowl, toss the spinach, arugula, ¾ of the goat cheese, ¾ of the apple, 2 cups roasted sweet potato, and 1 cup candied pecans with ¾ of the orange vinaigrette until everything is coated.
    2. Top the salad with the remaining goat cheese, apples, sweet potatoes, and pecans. Drizzle with the remaining dressing and serve immediately.

    Recipe adapted from: https://themodernproper.com/roasted-sweet-potato-salad-with-orange-vinaigrette

  • CSA 2025 FALL WEEK 12

    From Our Farm

    Beans, Tricolor

    Cabbage, Napa

    Dill

    Radishes, French Breakfast OR Red

    Spring Mix

    Sweet Potatoes, Okinawa

    From Our Partner Growers

    Celery – Little Pond Farm 

    Peppers, Sweet Mix – Little Pond Farm

    Tomatoes, Cherry Mix – Little Pond Farm

    Try out this great recipe we found on the web that feature items from your share:

    Spring Salad with Radish, and Dill

    Ingredients:

    • 4 oz mixed greens, washed and dried
    • 5-6 radishes, shaved (use the freshest you can find)
    • 1 large carrot, ribboned

    Vinaigrette ingredients

    • Zest of 1 lemon
    • Juice of 1 lemon (about 1/4 cup)
    • 1/3 cup extra virgin olive oil
    • 2 teaspoons dijon mustard
    • 1 tablespoon fresh dill, roughly chopped
    • 1/4 cup thinly sliced sweet onion (I recommend Vidalia)
    • 1/8 teaspoon salt
    • 1/2 teaspoon sugar
    • Freshly cracked black pepper, to taste

    Instructions:

    1. Start by preparing the vinaigrette. Whisk together lemon juice, olive oil, lemon zest, dijon, fresh dill, onion, salt, sugar, and black pepper. Set aside to let onions mellow for at least 15 minutes, but can be prepared a few hours or even a day in advance.
    2. In a large salad bowl, add your greens, carrots, and radishes. Toss salad with dressing just before serving.
    3. Finish with freshly cracked black pepper, to taste.

    Recipe adapted from: https://thegourmetgourmand.com/spring-salad-with-radish-and-dill/