Tag: butter lettuce

  • CSA Summer 2022-Week 3

    This week your CSA will include the following items for you to enjoy-

    • Basil
    • Carrots-Clem’s Organic Gardens
    • Green Butter Lettuce- Organic Aqua Fresh
    • Vidalia Sweet Onions-Oso Sweet Farms
    • Seminole Pumpkins
    • Malabar Spinach
    • Murasaki Sweet Potato
    • Grape Tomatoes-New Sprouts Organic Farm
    • Zucchini-New Sprouts Organic Farms

    This week we want to highlight some are recipes from some locale sites using Seminole pumpkins.

    Chef Scott Alters‘ recipe using Seminole pumpkins is a must. Chef Scott is the owner of the beautiful Rue Saint-Marc, a partner of Frog Song Organics. We hope you enjoy savory take on the Seminole pumpkin.

    Chef Scott’s Seminole Pumpkin Hash- Edible Northeast Florida

    Ingredients

    ROASTED SEMINOLE PUMPKIN

    • 1 medium Seminole pumpkin, peeled, seeded and diced
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon fine sea salt
    • 1/2 teaspoon ground black pepper

    ROASTED FINGERLING SWEET POTATOES

    • 2 pounds organic sweet potatoes, peeled and diced
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon minced rosemary
    • 1 tablespoon fine sea salt

    BUTTER POACHED CELERY ROOT

    • 1 celery root, diced
    • 1 stick butter, cubed
    • 2 teaspoons fine sea salt
    • 1 cup water

    ONION JAM

    • 1 medium sweet onion, finely diced
    • 1 tablespoon butter, cubed
    • 1 teaspoon fine sea salt
    • 2 tablespoons dark brown sugar
    • 2 tablespoons sherry vinegar
    • 1 teaspoon Worcestershire sauce
    Instructions
    • To make pumpkin and sweet potatoes: Preheat the oven to 350˚. Separately toss the pumpkin and sweet potatoes with their respective seasonings and spread on two baking trays. Bake in the oven while stirring occasionally until the vegetables are tender, but not overly soft, roughly 20 minutes.
    • To make celery root: Add all of the ingredients in a sauce pot and bring to a simmer. Cook until the celery root is tender and then drain onto a paper towel-lined tray.
    • To make onion jam: Sweat the onions in butter and salt until softened. Add sugar, vinegar and Worcestershire sauce and simmer until the mixture thickens.
    • To serve: Toss the warm vegetables and the warm onion jam in a bowl and adjust the seasoning with more salt if necessary. Garnish with freshly chopped parsley or thinly sliced radishes to add a crisp pepperiness to the dish.

    For the sweet twist on the Seminole pumpkin, enjoy this crisp from the Suwannee Rose.

    Seminole Pumpkin-crisp

    Ingredients
    • 1 Seminole pumpkin*
    • 1 1/4 cups oats
    • 1 cup flour**
    • 1 cup pecans, roughly chopped
    • 1 cup coconut sugar or brown sugar
    • 1/2 tsp. cinnamon
    • 1/2 tsp. nutmeg
    • 1/4 tsp. salt
    • 1 stick butter, room temperature

    For the filling

    • 1 1/2 cups full-fat coconut milk
    • 1/2 cup coconut sugar or brown sugar
    • 1 tsp. vanilla
    • 1/2 tsp. nutmeg
    • 1/2 tsp. cinnamon
    • 1/4 tsp. salt
    • 1 tablespoon coconut oil
    • 2 tablespoons melted butter (optional)
    Instructions
    • Heat the oven to 350.
    • Line a rimmed baking sheet with parchment paper. Slice the pumpkin in half. Remove the seeds and pulp. Bake 45 minutes, or until the skin begins to blister. It’s done when it can be easily pierced with a fork. Set aside to cool.
    • Combine the oats, flour, pecans, sugar, cinnamon, nutmeg, and salt in a bowl. Slice the butter into 8 pieces over the top of the bowl. Using a pastry blender or two butter knives, cut in the butter until it’s well-distributed and the mixture becomes coarse and crumbly. It should look like beach sand and shells.
    • Once the pumpkin has cooled, peel it and slice it into chunks. Measure out about 4 cups of the pumpkin into a bowl (save the rest for another use). Smash it with a fork. Add the coconut milk, sugar, vanilla, cinnamon, nutmeg, and salt. Mix well.
    • Oil a cast-iron skillet with 1 tablespoon coconut oil.
    • Pour the filling into the skillet. Sprinkle the topping evenly over the top. Drizzle the melted butter over the top.
    • Bake for 35 minutes, or until it’s golden brown and the edges are bubbly.
    • Serve warm, topped with ice cream and freshly grated nutmeg.

  • Winter 2022 CSA – Week 6

    This week’s bounty includes the following items:

    • Braising Mix ( baby collards, rainbow chard and kales)
    • Cilantro, bunch
    • Baby Green Cabbage
    • Citrus – Lemons (for our Wednesday & Thursday members) or Oranges (for Friday & Saturday)
    • Watermelon Radishes
    • Spinach
    • Sweet Red Onions
    • Murasaki Sweet Potatoes
    • Butter Lettuce – Worden Farm (for our Wednesday & Thursday members) or Fennel (for Friday & Saturday)

    Roasted Sweet Potato & Cabbage with Cilantro Cashew Dressing – Darshana’s Kitchen

    Ingredients
    Roast Vegetables
    • 1/2 Small cabbage (big cuts)
    • 1 Medium sweet potato (sliced)
    • 1/2 cup water
    • salt (as per taste)
    • 1/4 teaspoon black pepper (crushed)
    • 1/4 teaspoon red chilli powder
    • 1/2 teaspoon oregano, dried
    • 1/2 tablespoon lemon juice
    Sauce
    • 1/2 cup cashew nuts
    • 1/2 cup cilantro
    • 1/2 clove garlic
    • salt (as per taste)
    • 1/4 ” Serrano pepper
    Instructions
    Roast Vegetables
    1. Preheat the over to 375 degrees. Chop the cabbage and sweet potatoes and place in a mixing bowl.
    2. In a small cup mix 1/2 cup water, salt, pepper, paprika, oregano and lemon juice.
    3. Pour the mix on to the cabbage and potatoes. Mix well and transfer onto a baking tray.
    4. Bake in the over for 20-25 minutes. Remove and toss the vegetables well and bake again for 20-25 minutes.
    Make the Sauce
    1. Soak the cashews in 1/2 cup water for 30 minutes.
    2. Place the cashews and the water it was soaked in into a blender. Add the cilantro, garlic, salt and Serrano pepper. Blend into a sauce.
    3. Pour the sauce over the cooked cabbage and sweet potatoes. Mix gently.
    4. Garnish with cilantro and serve hot.

    Homemade Cilantro Dressing – Little Broken Blog

    Ingredients
    • 1/2 bunch fresh cilantro
    • 2 garlic cloves
    • 1 Tbsp. white wine vinegar
    • 1/4 cup shredded Parmesan cheese
    • 2 Tbsp. pine nuts
    • 1/3 cup olive oil
    • 2 tsp. fresh lemon juice
    • 2–3 Tbsp. water
    • salt and pepper, to taste
    Instructions
    1. Combine all the ingredients in a bowl of a food processor. Pulse until smooth. Season with salt and pepper to taste and pulse couple more times. Serve immediately or store covered in the refrigerator for up to 5 days.

    Korean Seasoned Kale and Spinach – Abra’s Kitchen

    Ingredients
    • 1 large head of kale stripped from stem and leaves chopped (use bag of braising mix)
    • 32 ounces baby spinach (this is a lot of spinach – use bunch we provide and any other leafy green)
    • 3 tbsp soy sauce
    • 1 tbsp sesame oil
    • 1 tbsp rice vinegar
    • 2 tsp coconut palm sugar (honey or cane syrup will do!)
    • 1 tbsp Korean chili pepper flakes, Gochugaru
    • 2 large garlic cloves crushed
    • 3 scallions chopped, white and green part
    • 1 tbsp sesame seeds
    Instructions
    1. Prepare kale by ripping from stems and chopping into bite size pieces.
    2. Put a large pot of water on to boil, salt generously.
    3. Once boiling drop kale leaves in and allow to cook for 2-3 minutes until they are bright green. Remove from pot and gently squeeze to remove some of the moisture (I do this by pressing a wooden spoon into the spoon I am using to remove the greens).
    4. Repeat with spinach.
    5. In a medium bowl whisk together remaining ingredients.
    6. Toss greens with dressing, top with sesame seeds.
    7. Serve immediately or store in the refrigerator for 7 days. Wonderful warm, hot or chilled.

    Radish Salsa – Simple Seasonal

    Ingredients
    • 2 C radishes, finely chopped
    • 3/4 C jalapeños, seeded and small-diced
    • 6 green onions, finely chopped
    • 2 garlic cloves, minced
    • 2 Tbsp cilantro, finely chopped
    • 2 Tbsp lemon juice, freshly squeezed
    • 1/4 tsp salt
    Instructions
    1. Prepare the salsa ingredients and place them in a medium-sized bowl. Mix until evenly combined. 
    2. Store in the refrigerator until you are ready to serve.

  • Winter 2022 CSA – Week 4

    Our members will enjoy the following produce in their shares this week:

    Traditional Braised Daikon- Serious Eats

    Ingredients
    Braised Daikon
    • 1 pound daikon radish
    • 1 1/2 tablespoons polished white rice
    • 3 cups Kelp Stock or low-sodium vegetable stock
    • 1/4 cup Spicy Miso Sauce (above)
    • 1 to 2 teaspoons black sesame seeds
    • 1 tablespoon thinly sliced scallion (green part only)
    Spicy Miso Sauce
    • 1 cup aged brown miso
    • 1/2 cup plus 1 tablespoon sugar
    • 3/4 cup mirin (sweet cooking wine)
    • 1/4 cup plus 2 tablespoons sake (rice wine)
    • 1/4 cup lemon juice
    • 1 to 2 teaspoons red pepper flakes
    Instructions
    1. For the spicy miso: Place the miso, sugar, mirin, and sake in a medium pot and whisk until smooth. Place the pot over medium heat and bring it to a simmer.
    2. Cook the mixture, stirring constantly, for 4 to 5 minutes. Add the lemon juice and cook for 8 minutes, stirring occasionally. Turn off the heat, add the red pepper flakes, and stir. (Extra sauce can be stored in the freezer.)
    3. For the daikon: Peel the daikon radish and cut out 4 disks measuring 2 1/2 inches in diameter and 2 inches thick. Place the daikon disks in a medium pot with enough cold water to cover them by 2 inches. Wrap the rice in a double layer of cheesecloth, create a sack by tying the neck with kitchen string, and add it to the pot. Bring the water to a simmer over medium heat, then decrease the heat to medium-low, and cook the daikon, uncovered, for 30 to 45 minutes.
    4. Using a slotted spoon, carefully remove the daikon disks, discard the water and rice, and rinse the disks in a bowl under cold water. Change the water several times. Drain the daikon disks again. Place the kelp stock in the cleaned pot over medium heat and bring it to a simmer. Add the daikon disks, decrease the heat to low, and cook the daikon for 30 minutes. While the daikon is cooking, mix the Spicy Miso Sauce with 2 tablespoons of the stock from the pot to loosen the sauce.
    5. Using a slotted spoon, transfer the daikon to serving bowls, and reserve the stock for later use in other dishes (like a base for miso soup). Using a spoon, pour the spicy sauce over the daikon disks. Garnish with the sesame seeds and scallion and serve. Warn your guests that the daikon radish may be quite hot in the center.

    Roasted Cabbage Wedges Recipe – Good to Know

    Ingredients
    • 1 small winter green cabbage, cut into 8 wedges, core trimmed
    • 4-5 tbsp olive oil
    • 1 tbsp caraway, or cumin, seeds
    • Salt and freshly ground black pepper
    • 1 large lemon, cut into 4 wedges
    Instructions
    1. Set the oven to 425°F. Brush the cabbage wedges all over with oil. Put them on a baking tray. Sprinkle with the seeds and season well. Add the lemon wedges.
    2. Roast for about 25-30 mins, turning them over halfway through cooking. Squeeze lemon juice over before serving.

    Mashed White Sweet Potatoes – Spruce Eats

    Ingredients
    • 2 pounds white sweet potatoes
    • Salt, to taste
    • 3 tablespoons melted butter, salted or unsalted
    • Freshly ground black pepper, to taste
    • 1/4 cup whole milk, warm
    • 1 chili pepper, minced
    • 1/4 cup sliced green onions, white and green parts
    Instructions
    1. Gather the ingredients.
    2. Peel the sweet potatoes and cut them into large pieces.
    3. In a large pot, place the potatoes, cover with water, and bring the pot to a boil over high heat.
    4. When the pot comes to a boil, salt the water, and let the sweet potatoes cook until a knife inserts easily into them, about 20 minutes.
    5. Drain the sweet potatoes thoroughly.
    6. Add the drained potatoes back into the still-hot pot along with the butter, pepper, and milk. Mash the potatoes until they are smooth. Season with the chili pepper and salt to taste. Mix well.
    7. Fold in the green onions.
    8. Serve immediately and enjoy.

    Cabbage and Carrot Stir-fry – Spice Trunk

    Ingredients
    • 4 Cup Cabbage ,finely chopped
    • 1 Cup Carrot, finely chopped
    • ½ Cup Green Peas (use our snow peas!)
    • 1 Small Onion ,finely sliced
    • 1 Tbsp Oil
    • ½ Tsp Turmeric Powder
    • Salt ,according to the taste
    • 1 Tbsp Lemon /Lime Juice
    • ¼ Cup Chopped Fresh Cilantro Leaves
    • ½ Tsp Fenugreek seeds
    • 2 Green Chili (Optional)
    Instructions
    1. Wash and chop /slice all the vegetables.
    2. Take a wok /Pan .
    3. Add oil to it .Heat oil till it reaches its smoking point.
    4. Add fenugreek seeds and green chili to it . Sauté it for 30 seconds. Don’t let fenugreek seeds turn brown otherwise they will turn bitter.
    5. Add onion and stir it on high flame for 1 minute .Add cabbage ,carrot to it and turn the flame to medium /low. Add turmeric and salt at this time .
    6. Cook for 2 minutes on low flame and add green peas to the pan .
    7. Cook it for 2 minutes more .Suppose you want more crunch then reduce the time to 1 minute.
    8. Cook it on high flame for 30 second .Add lime /lemon juice ,and green cilantro to it .
    9. Serve it with any bread ,rice or just like that.
    10. Enjoy.

  • Summer 2 CSA – Week 9

    In your final shares of the Summer CSA, we are harvesting the following produce from our farm:

    • Fuyu Persimmons
    • Jalapenos
    • Fresh Turmeric Root

    We are also adding variety to your shares with these items from our partner producers:

    • Beets – COG
    • Spaghetti Squash – NSOF
    • Red and Green Bell Peppers – NSOF
    • Fennel – NSOF
    • Chestnuts – HSO
    • Aquaponic Green Leaf or Green Butter Lettuce – OAF

    Pickled Jalapenos – Love and Lemons

    Ingredients
    • 10 jalapeños, thinly sliced
    • 2 whole garlic cloves, peeled
    • 1 cup white distilled vinegar
    • 1 cup water
    • ⅓ cup cane sugar
    • 1 tablespoon sea salt
    Instructions
    1. Slice your jalapeños and stuff two mason jars full of pepper slices. Then, add a smashed garlic clove to each mason jar.
    2. Next, make the brine by simmering vinegar, water, sugar, and salt over low heat until the sugar dissolves.
    3. Pour the brine over the jarred peppers, let them cool to room temperature, and store them in the fridge for up to two weeks!

    That’s it! If you’re feeling fancy, you could add a pinch of cumin seeds, peppercorns, mustard seeds, or a bay leaf to your brine, but I like this quick pickled jalapeño recipe best just how it is.

    Fuyu Persimmon and Fennel Salad with Hazelnuts – Fine Cooking

    Ingredients
    • 6 Tbs. fresh orange juice
    • 2 Tbs. white wine vinegar
    • 2 Tbs. minced shallot
    • 2 tsp. finely grated orange zest
    • Kosher salt
    • 1/2 cup extra-virgin olive oil
    • 4 medium ripe Fuyu persimmons, peeled, quartered, cored, and thinly sliced
    • 2 medium bulbs fennel, trimmed, cored, and very thinly sliced or shaved with a mandoline or vegetable peeler
    • 1/3 cup lightly packed fresh flat-leaf parsley leaves, coarsely torn if large
    • Freshly ground black pepper
    • 1/2 cup toasted, peeled hazelnuts, chopped (Substitute Chestnuts!)
    • 1/2 cup shaved Parmigiano-Reggiano\
    Instructions
    1. Put the orange juice, vinegar, shallot, zest, and 1/4 tsp. salt in a small bowl and let sit for 15 to 30 minutes to soften the shallot and meld the flavors. Gradually whisk in the oil.
    2. In a large bowl, toss the persimmons, fennel, and parsley with enough of the vinaigrette to coat (you may not need all of it). Season to taste with salt and pepper. Divide among 6 salad plates and sprinkle with the hazelnuts and Parmigiano-Reggiano.

    **To roast chestnuts: Place flat side down on a cutting board. Use a small paring knife to score an X through the skin on the rounded side of each chestnut. Roast at 350 degrees F for 30 mins. Peel as soon as they’re cool enough to handle