Tag: cabbage

  • Green Baby Cabbage

    Green baby cabbage is from the cruciferous family, the same as brussels sprouts, broccoli, cauliflower, and collards. Technically these greens are exaggerated parts bred from the same species of plant, the Brassica oleracea. It may not seem like it but like the rest of the cruciferous family, the green cabbage is abundant in vitamins and especially vitamin C.

    Growing Cabbage in Florida

    Florida’s mild fall and winter makes great climate for green cabbage to thrive as a crop for pretty much half of the year.

    On our organic farm in Alachua County, we plant our cabbage in the fall with our spring crop in mind. While other farms may go for the large heads, we plant closer together to ensure an abundance of sweet, baby sized heads.

    These baby sized heads are not only easy for our customers to portion our their recipes and meal-planning, the leaves are also super tender and irresistible when you see them at the market!

    Recipes

    The tenderness of the leaves make them easy to cook or to enjoy raw in a salad with some Pear Cider Vinegar, julienned carrots, chopped Cubanelle peppers, garlic, cane syrup, and sea salt!

    Our sweet baby cabbages do great with BBQ and meats! Cut them in half, brine them for about 30 minutes, then throw them on the top rack (with our bi-color okra) and let them grill until nice and tender. Their sweetness really shines with this method, and they go great with some of our yellow or red onions too!

    Have you heard of the Chinese recipe – cabbage and bacon stir-fry? It’s a classic dish that families with children especially enjoy. If you’ve tried our bacon, you know trying this recipe out with our green cabbage is going to be a hit.

    Chinese Cabbage Bacon Stir-Fry Recipe by Oh My Food.

    If you delight in some oregano and vinegar, try the Salvadoran cabbage slaw – Curtido! It’s a lovely recipe with delicate handling of green and red cabbage that stay fresh for a few days as an amazing side. This recipe happens to not include red cabbage, but we suggest you include it to make a wonderful rainbow!

    Quick Curtido (Salvadoran Cabbage Slaw) by Sandra Valvassori

    Let us know if you try these recipes or your own recipes with baby green cabbage on our social media! Tell us what you think, we’d love to hear your feedback. Tag us in your stories if you’d like and we can highlight your creation.

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  • CSA 2025 SPRING WEEK 7

    From our Farm

    Basil, Tulsi 

    Corn, Sweet

    Fennel

    Onions, Sweet Red Cured (quart)

    Peaches (pint)

    Potatoes, Purple (quart)

    From Our Partner Growers

    Cabbage, Red – Black Water Farm

    Slicer Tomatoes – St. Simon’s Farm

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

    Peach Corn Salsa from Sungrown Kitchen

    https://www.sungrownkitchen.com/peach-corn-salsa/#recipe

    Ingredients

    • 1 ear corn on the cob
    • 2 cups peaches diced, from 2 peaches
    • 1 cup cherry tomatoes quartered
    • ¼ cup red onion diced
    • 1 to 2 teaspoons jalapeño pepper minced
    • 1 Tablespoon cilantro chopped
    • 1 Tablespoon lime juice about half a lime
    • ¼ teaspoon kosher salt

    Instructions

    1. Remove the husk and silk and grill the corn on an outdoor grill until slightly charred on all sides, about 7 to 10 minutes. Lay the corn on a cutting board and slice the side of kernels off, turning the cob to slice all the way around.
    2. Chop the peaches, cherry tomato, onion, jalapeño, and cilantro.
    3. Add all ingredients to a bowl and mix to combine. Serve fresh or refrigerate

  • CSA 2023 Summer Week 1

    Beets (Clem’s Organic Gardens)

    Cabbage (Watsonia Organic Farms)

    Carrots (Clem’s Organic Gardens)

    Mango (John Wu)

    Florida Pears

    Shishito Peppers

    Murasaki Sweet Potatoes

    Salad Tomatoes

    Welcome to a New Season!

    It’s the first week of our summer season! This is the time of year when we lean more heavily on partner growers to pack each CSA share with the most diverse mix of flavors and nutrition possible. This week, we’re delighted to include a juicy and sweet mango from our partner John Wu. The back story is beautiful, and we thought you’d enjoy knowing how these delicious fruits made their way to your kitchen.

    The Story of the Mangos

    John is the father of our teammate Katrina. She started off as an intern last summer, with the farm being her very first job! She stayed part-time while working on a degree in Agricultural Operations Management at UF. She got her start working in the garden with her father, John who grows mangos and other tropical fruits in their home garden in Port St. Lucie, FL. Her family immigrated to the U.S. from Vietnam, and she credits her parents with teaching her a good work ethic, prioritizing nutrition, and learning how to grow lots of fresh fruits and vegetables. Here’s the story of the mangos, in her words:

    Hello everyone! My Dad was a very small farmer in Vietnam and immigrated to America, the great land of opportunity. He and my mom intended to do anything except farm in the U.S., but they were homesick and could not find any tasty tropical fruit or vegetables to eat. Thus, they took up farming again to grow the food they wanted! One of the fruits they missed was a good mango as tasty as the ones in Vietnam which I hope you will enjoy as much as I did. Treat it like an avocado; leave it at room temperature and refrigerate only after it is ripe. When the skin gives a little regardless of color it is ready to eat!

    These mangos can hold their own eaten straight from the box, but in the spirit of summer, we’re sharing a simple ice cream recipe, along with other dishes inspired by this week’s share.

    Recipes

    Mango Ice Cream

    Ingredients:

    • 2 cups mango puree
    • 1 pint heavy whipping cream
    • 1 can condensed milk

    Instructions:

    • Combine condensed milk and whipping cream and whip together until a stiff peak is achieved.
    • Fold in the mango puree gently until well combined.
    • Transfer to a freezer safe bowl. Smoothen the top and place a small sheet of plastic wrap or parchment paper on the top of the ice cream. Cover with cling film and freeze.
    • For soft scoops, pull them out in 2-2.5 hours and serve immediately. For perfect rolled scoops, freeze 6+ hours.

    Maple-roasted pears with nut crumble – delicious.com

    Ingredients

    • 3-4 ripe pears, halved
    • 4 tbsp maple syrup, plus extra to serve
    • 1 tbsp unsalted butter, chopped, plus 1 tbsp extra melted
    • 1/4 cup toasted mixed nuts chopped
    • ½ cup flour
    • 1/4 cup rolled oats
    • 1/4 tsp allspice
    • Yogurt or cream to serve

    Instructions:

    • Preheat oven to 350. Place pears in a large baking dish, so they are packed tightly. Drizzle with maple syrup and dot over 1 tbsp chopped butter, cover with foil and bake for 30-35 minutes until softened slightly.
    • To make the crumble, place sugar, nuts, extra melted butter, flour, oats and allspice in a bowl and mix to combine. Spoon the crumble topping over the pears and bake for a further 30-35 minutes until golden and crisp. Drizzle with extra maple syrup and serve with yogurt or cream alongside.

    Green Tomato Stew – holycowvegan.com

    Ingredients:

    • 2 large green tomatoes, diced
    • 1 teaspoon vegetable oil
    • 1 teaspoon black mustard seeds
    • 1 sprig curry leaves
    • 2 jalapeno peppers
    • ½ teaspoon turmeric
    • 1 heaping tsp ground coriander
    • 1 ½ cups coconut milk
    • Salt to taste

    Instructions:

    • Heat the oil in a saucepan. Add the mustard seeds and, when they sputter, add the curry leaves and green chilies.
    • Sauté for a few seconds and add the green tomatoes
    • Add the coriander powder and turmeric and mix. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft. Green tomatoes are firmer and won’t break down as much as ripe tomatoes would.
    • Add half the coconut milk to the saucepan and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.
    • Add the remaining coconut milk and salt, stir, and heat until the coconut milk is warmed through but not boiling.
    • Turn off heat and serve.

    Vegetarian Beet Ruebens – delish.com

    FOR CORNED BEETS:

    • 2 large beets (1 1/4 lb. total), trimmed and peeled
    • 2 tbsp. extra-virgin olive oil
    • 1 tbsp. brown sugar
    • 2 tsp. ground coriander
    • 1 tsp. ground mustard
    • 1/2 tsp. ground cinnamon
    • 1/2 tsp. garlic powder
    • 1/4 tsp. ground black pepper
    • 1/8 tsp. ground cloves
    • 1/8 tsp. ground allspice

    FOR RUSSIAN DRESSING:

    • 1/4 c. mayonnaise
    • 2 tbsp. sweet pickle relish
    • 4 tsp. ketchup
    • 1 1/2 tsp. prepared horseradish
    • 1 tsp. fresh lemon juice
    • 1/2 tsp. Worcestershire sauce
    • Kosher salt
    • Freshly ground black pepper

    FOR SANDWICH:

    • 4 tbsp. butter, softened
    • 8 slices rye bread
    • 8 slices Swiss cheese
    • 1 c. sauerkraut
    • Pickle spears, for serving

    Instructions:

    • Make the corned beets: Preheat the oven to 425º. In a small bowl, whisk the olive oil, sugar, and spices.
    • Lay out two pieces of foil on a baking sheet, add one beet to each piece of foil and rub beets all over with the spice mixture. Wrap beets in foil and roast until tender when pierced with a knife, about 50 minutes to 1 hour.
    • Let beets sit at room temperature until cool enough to handle. Thinly slice the beets into rounds.
    • Meanwhile, make the dressing: In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice, and Worcestershire. Season with salt and pepper. Refrigerate until ready to use.
    • Make the sandwich: Butter one side of each slice of bread. On the non-butter side spread Russian dressing on each slice. Top half of the slices with cheese, corned beets, and sauerkraut. Top each sandwich with remaining slices, dressing side down.
    • Heat a medium skillet over medium heat. Place a sandwich in skillet and cook until golden and cheese is melted, 3 minutes per side. Repeat with remaining sandwiches. Serve warm.

  • CSA 2023 Winter Week 13

    National Farmworker Awareness Week

    When you see food in the grocery store, farmer’s markets, or inside your CSA box, you’re looking at the result of an incredible amount of skill and physical labor from people who work on farms. Our nation’s 2.5 million farmworkers face long hours of arduous work to make that food possible, often putting themselves at risk. Check out National Farmworker Week blog post to learn about the issues facing our country’s 2.5+ million face, as well as how your support of organic farmers is making a difference at Frog Song and helping us build a better alternative to the industrial food system.

    Week 13 CSA Box

    For this final week of our Winter 2023 season, here’s what the amazing group of farmworkers at FSO have picked and packed fresh for your table:

    • Bok Choy
    • Baby Green Cabbage
    • Celery
    • Galangal
    • Red Leaf Lettuce
    • Sweet Onions
    • English Peas
    • Murasaki Sweet Potatoes
    • Tokyo Turnips

    Featured Vegetable: Tokyo Turnips

    When you picture turnips, usually a largish veggie with white purple comes to mind. So, when you open this week’s CSA share, you might mistake those small white bulbs in your box for radishes… until you take a bite and taste their mild flavor. Our Tokyo turnips are delicate and wonderful steamed or pickled. We’re also sharing one of our favorite ways to roast them, along with storing tips

    Of course ALL veggies are awesome, but what makes these little guys special? Well, for starters let’s talk about the greens. Eat them! There’s tons of good stuff there like Vitamins A, B6, C, E & K, as well as manganese, calcium, copper, and iron. They’re also good for your tummy with lots of fiber and nitrates that your heart will love.

    This is a surprisingly versatile vegetable. You can serve them raw, lightly sauté (be sure to sauté those greens too!), pickle ‘em, or roast.

    If you are not planning to eat them right away, the best thing to do is to cut the green parts, roll them in paper towels (which keeps them dry), and keep them in the fridge. You can place the roots (turnips) in a plastic bag and store them in your fridge as well. As long as they are kept sealed, they would be fresh up to a week. The important thing here is to make sure that they are not wet.

    Miso Roasted Tokyo Turnips – adapted from foolproofliving.com

    Ingredients:

    • 2 pounds of Japanese turnips rinsed* and cut in half – green parts reserved
    • 3 tablespoons white miso paste divided
    • 3 tablespoons olive oil divided
    • coarse sea salt
    • freshly ground black pepper

    Instructions:

    1. Pre-heat the oven to 425F. Line a baking sheet with parchment paper. Set aside.
    2. Whisk together the 2 tablespoons of miso paste and 2 tablespoons of olive oil in a bowl.
    3. Spread the turnips on the prepared baking sheet. Drizzle with the miso-olive oil mixture and toss to coat. Bake for 12-15 minutes making sure to rotate the turnips halfway through the baking process. Let turnips cool, then sprinkle with black pepper. Taste for seasoning.
    4. Rinse the greens and chop. Sauté greens until they are lightly wilted, 2-3 minutes. Stir in the rest of the miso paste and make sure that the green leafs are coated with the paste. Add in ¼ teaspoon freshly ground black pepper. Taste for seasoning.
    5. Transfer the warm greens in a large salad bowl. Spread the roasted turnips on top of the greens.
    6. Serve immediately.

    Green Curry Paste with Galangal – adapted from yummly.com

    Ingredients:

    • 1 stalk lemongrass
    • 3 green chilies (we recommend FSO jalapeno)
    • 4 Tbsp. sweet onion
    • 5 cloves garlic
    • 1 galangal (thumb-size piece of, OR ginger, thinly sliced)
    • 1/2 cup fresh, chopped, cilantro leaves & stems
    • 1/2 cup fresh basil
    • 1/2 tsp. ground cumin
    • 1/2 tsp. ground white pepper
    • 1/2 tsp. ground coriander
    • 1 Tbsp. soy sauce or tamari
    • 1/2 tsp. salt
    • 2 Tbsp. lime juice
    • 2 Tbsp. Frog Song cane syrup
    • 4 Tbsp. coconut milk (enough to blend ingredients together)

    Instructions:

    1. Place all ingredients in a food processor, chopper, or blender.
    2. Process well to form a fragrant paste. Taste-test for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat.
    3. Store in the refrigerator for us to one week or freeze. Enjoy!

    Sweet Onion Jam – adapted from Californiagrown.org

    Ingredients:

    • 1/4 cup extra virgin olive oil
    • 3 large sweet onions cut into a 1/4-inch dice
    • 2 large thyme sprigs
    • 2 bay leaves
    • 1 rosemary sprig
    • 1/2 cup FSO cane syrup
    • 1/2 cup white wine vinegar
    • coarse salt to taste

    Instructions:

    1. In a large Dutch oven or heavy-bottomed pot heat the olive oil over medium-high heat until shimmering.
    2. Add the onions and cook over medium-high heat, stirring frequently, until golden brown. About 15 minutes.
    3. Tie the herbs together with kitchen twine and add the bundle to the onions. Reduce the heat to low and cook, stirring until fragrant, about 3 minutes.
    4. Pour the cane syrup over the top of the onions and increase heat to high. Cook without stirring until it becomes an amber-colored caramel. This should take 4-6 minutes. Reduce the heat to low, add the vinegar and simmer until the jam is thick, about 5 more minutes.
    5. Discard the herb bundle and season the onion jam with salt to taste. Let cool before serving.

  • CSA 2023 – Winter Week 5

    Murasaki Sweet Potatoes… y’all? Although they’re sometimes labeled “Japanese sweet potatoes,” did you know Murasaki sweet potatoes originally hail from Louisiana? Murasaki means “purple” in Japanese. True to their name, the purple skinned/white fleshed Murasaki looks and tastes like many Asian types, but they were developed right here at home. Another fun fact about these quirky tubers: the sweet potato emoji is a Murasaki!

    Murasakis are dry and starchy so they can be used much like you would russet potatoes. They’re great for roasting; cooked on high heat, they get irresistibly crispy on the outside and soft and tender on the inside (hello, purple oven fries!). We’ve included one of our favorite Murasaki casserole recipes below for members to try at home. The dish is as beautiful as it is tasty and nutritious. We’d love to see your photos and hear what you think on social! Tag us @frogsongcsa, friends! 

    This week members will also enjoy:

    Frog Song Organics

    Baby Green Cabbage

    Baby Carrots

    Purple Kohlrabi

    Romaine Lettuce

    French Breakfast Radishes

    Spring Mix 

    Murasaki Sweet Potatoes

    Worden Farm

    Dill 

    Roma Tomatoes

    Murasaki Casserole – adapted from unconventionalcooks.com

    Prep Time: 25 minutes, Cook Time: 20 minutes, Total Time: 45 minutes

    Ingredients:

    • 2 Murasaki sweet potatoes
    • 4 tbsp. butter
    • 1/4 cup sugar (or substitute with Frog Song Cane Syrup to taste) 
    • 1/4 cup milk
    • 1 tsp. cinnamon
    • 2 egg yolks

    Instructions:

    1. Peel potatoes and chop into small pieces of roughly the same size.
    2. Boil potatoes until tender (approximately 15 to 20 minutes.) Drain and pour into a large mixing bowl.
    3. Mash with butter, sugar, cinnamon, and milk while still warm. Allow to cool, then mix in one of the egg yolks.
    4. Pour into a 9 inch round or square baking dish and use the back of a spoon to make a design of your choosing on the surface.
    5. Break apart the remaining egg yolk with a fork and brush the entire yolk over the surface of the casserole being careful not to flatten the design. 
    6. Bake for 10 minutes at 350 degrees to heat it through then put under the broiler for up to 10 minutes to brown the top.

    Sautéed French Breakfast Radishes – adapted from heartbeetkitchen.com

    Ingredients:

    • 1 small bunch of radishes leaves removed and trimmed, then sliced in half vertically
    • 1 cup arugula
    • 1/4 cup vegetable broth (water will work in a pinch, but they won’t be as flavorful and you’ll need to add a little more salt)
    • 1 1/2 tablespoons ghee or butter
    • 1/4 teaspoon fine salt
    • 4 sprigs of fresh thyme
    • Dash of fresh dill

    Instructions:

    1. In a small saucepan, bring the broth to a simmer, then whisk in the ghee or butter. Add radishes, salt and thyme, then stir to coat.
    2. Cover the pan, then cook so that there are bubbles barely around the edges, about 20 minutes.
    3. Remove cover and raise heat to medium-high, cook for 3 minutes to reduce the liquid. Serve warm over a bed of arugula. 

    FSO tip: Radish greens are totally edible! Lightly sauté and add to your dish for a boost of vitamins and minerals like iron, magnesium, and potassium.

    Roast Cabbage Wedges – adapted from goodto.com 

    Ingredients:

    • 1 small 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. Preheat oven to 425°F. Brush the cabbage wedges all over with oil. Place on a baking tray and 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.