Tag: carrots

  • CSA 2026 WEEK 31

    From Our Farm

    Basil, Thai

    Pears, Baldwin

    Peppers, Jalapeno – Tricolor Mix

    Potatoes, Kennebec

    From Our Partners

    Carrots – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Dandelion Greens – Tendwell Farm

    Tomatoes, Grape – Watsonia

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

    Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra

    Ingredients:

    • 1/2 cup yellow cornmeal
    • 1/4 teaspoon (or more) cayenne pepper
    • 12 okra pods, cut crosswise into 1/2-inch pieces
    • 6 tablespoons olive oil, divided
    • 2 cups fresh corn kernels (cut from about 3 ears of corn)
    • 6 baby green pattypan squash, each cut into 6 pieces
    • 2 garlic cloves, chopped
    • 1 12-ounce bag cherry tomatoes, halved (2 cups)
    • 2 tablespoons chopped fresh cilantro
    • 2 green onions, chopped

    Instructions:

    1. Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
    2. Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

    Recipe adapted from: https://www.bonappetit.com/recipe/fresh-corn-saute-with-tomatoes-squash-and-fried-okra

  • CSA 2026 WINTER WEEK 7

    From Our Farm

    Carrots, Sweet Baby

    Galangal

    Sweet Potatoes, Murasaki

    From Our Partner Growers

    Cabbage, Red – Blackwater Farms

    Collards – Little Pond Farm

    Lettuce, Red Leaf – Urban Vegetable Project

    Parsley – Little Pond Farm

    Squash, Yellow/Green Mix – Urban Vegetable Project

    Strawberries – Topside Produce Company

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

    Caramelized Sweet Potato and Carrot Medley with Walnut Cranberry Glaze

    Ingredients:

    • 2 large sweet potatoes, peeled and cubed
    • 4 medium carrots, peeled and sliced into rounds
    • 3 tablespoons olive oil
    • 2 tablespoons maple syrup (or Cane Syrup!)
    • 1/4 cup dried cranberries
    • 1/2 cup chopped walnuts
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon ground cinnamon
    • Salt and black pepper to taste
    • 2 tablespoons balsamic vinegar

    Instructions:

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    2. In a large bowl, toss sweet potatoes and carrots with olive oil, smoked paprika, cinnamon, salt, and pepper until evenly coated.
    3. Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
    4. While vegetables roast, combine maple syrup and balsamic vinegar in a small saucepan over medium heat. Add dried cranberries and simmer for 5 minutes until slightly thickened.
    5. Remove vegetables from oven and transfer to a serving bowl. Drizzle with cranberry glaze and toss gently to coat.
    6. Top with chopped walnuts and serve warm.

    Recipe adapted from: https://www.shaykeerecipes.com/caramelized-sweet-potato-carrot-medley

  • Spicy Pickled Eggs

    Ingredients

    48 large Pastured Eggs, hard boiled and peeled
    4 cups apple cider vinegar
    1 onion, sliced
    8 habanero peppers
    7 jalapeno peppers
    2 Tbsp red pepper flakes
    5 dashes of hot sauce of choice
    2 Tbsp salt
    3 Tbsp mustard seed
    3 pinches alum
    4 Tbsp peppercorns
    5 cloves of garlic
    1 cup carrots, sliced
    1 cup cauliflower, sliced

    Instructions

    1. Combine all ingredients other than eggs in a large saucepan. Boil for 15 minutes.
    2. Put eggs in large glass jars or preferred pickling containers. Pour boiled mixture over eggs and lightly stir to distribute ingredients. If you didn’t fill the whole container, top it off with hot water.
    3. Refrigerate the spicy pickled eggs for 2 weeks. Enjoy.

    Find more recipes here!

  • CSA 2023 Fall Week 5

    Here’s what’s inside your week 5 CSA share!

    Collard Greens

    Carrot COG

    Nonconformer Cucumbers

    Moringa

    Shishito Peppers

    Fuyu Persimmons

    Purple and White Potatoes

    Watermelon Radishes

    Grape Tomatoes

    We’re knee deep into our fall season with a rainbow of colors, flavors, and nutrition packed into this week’s share. Possibly the most beautiful hue in your box is hidden inside your watermelon radishes. We share a salsa recipe below for those who are ready to gobble them up now. Another option we highly recommend is quick pickling using a simple brine of white or cider vinegar, water, sugar, and salt. What’s awesome about pickling these guys is that they mellow out with age so there’s less spice packed into each crunch. What doesn’t mellow out if the color – your brine will become a gorgeous pink, and the pickles will add a splash of color to your salads, grilled salmon, or veggie burgers. Fun fact for all those gardeners out there: Watermelon radishes contain a compound called isothiocyanate, which is a natural pest repellent. This means that the radish naturally helps keep away weeds and pests!

    In last week’s share we tucked a half dozen eggs and a bulb of galangal into your box. If you have any leftover, the carrot cookie recipe is calling your name! Enjoy this comforting taste of fall.

    Grilled Chicken with Cucumber-Radish Salsa
    Ingredients:

    • 2 tablespoons extra-virgin olive oil, divided
    • ½ teaspoon ground coriander
    • ½ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • 1 pound chicken breasts
    • ½ cup finely diced cucumber
    • ½ cup finely diced radishes
    • ¼ cup finely chopped fresh mint
    • 2 teaspoons rice vinegar

    Instructions:
    Preheat grill to medium-high.

    Combine 1 tablespoon oil, coriander and 1/4 teaspoon each salt and pepper in a small bowl. Brush on chicken.

    Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes total.

    Meanwhile, combine cucumber, radishes, mint and vinegar in a medium bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Serve with the chicken.

    Moringa Smoothie
    Ingredients:

    • 1 cup almond milk
    • 1/2 cup fresh moringa leaves, or 1 tablespoon moringa powder
    • 1 frozen banana or pineapple, chopped

    Instructions:
    Add almond milk, moringa, and frozen banana or pineapple to a high-speed blender.

    Process until the smoothie is smooth and creamy. Serve immediately.

    Carrot Cookies
    Ingredients:

    • 1 ½ cup old-fashioned oats
    • 1 cup all-purpose flour
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon freshly grated galangal
    • ⅛ teaspoon ground cloves
    • ½ teaspoon salt
    • ½ cup unsalted butter melted and cooled
    • ¼ cup granulated sugar
    • ½ cup packed brown sugar
    • 1 large egg
    • 1 cup shredded carrots
    • ½ cup chopped nuts if desired
    • ½ teaspoon vanilla

    Instructions:
    In a large mixing bowl, whisk together oats, flour, baking powder and soda, cinnamon, nutmeg, ginger, cloves and salt plus 1 ½ cup oats,1 cup all-purpose flour, ¾ teaspoon baking powder,½ teaspoon baking soda,½ teaspoon ground cinnamon,¼ teaspoon nutmeg,¼ teaspoon ground ginger,⅛ teaspoon ground cloves,½ teaspoon salt.

    In a medium mixing bowl, whisk cooled butter, granulated sugar and brown sugar. Add egg and vanilla and whisk well. Add carrots and nuts and stir in.

    ½ cup unsalted butter,¼ cup granulated sugar,½ cup packed brown sugar,1 large egg,1 cup shredded carrots,½ teaspoon vanilla,½ cup chopped nuts

    Combine wet ingredients with ddry ingredients and stir until well incorporated.

    Cover bowl with cookie dough and chill for at least 2 hours.

    Preheat oven to 350° F. Line baking sheet with parchment paper.

    Scoop cookie dough with 1 ½ tablespoon size cookie scoop. Place 2″ apart on sheet.

    Bake for 8 to 10 minutes.

  • CSA 2023 Summer Week 11

    Orange Carrots (COG)

    Muscadine Grapes (WAT)

    Curly Green Kale (COG)

    Romaine Lettuce (NSOF)

    Jalapeno Peppers

    Heirloom Persimmons

    White & Purple Potatoes

    Green Tomatoes (WAT)

    Slicer Tomatoes (NSOF)

    Welcome to week 11 of our summer season! Fall is just around the corner, so we’re gearing up for our October 4-December 31 season. Renewing is a piece of cake. In fact, you don’t need to do anything! We’ll automatically renew your membership unless you tell us otherwise (please contact us by email to cancel). There are a myriad of economic, environmental, and health benefits that go with a CSA membership, plus what really tickles us is getting to know our customers and seeing them nourished by healthy food. Here’s a preview of the goodness headed to your kitchen in the months to come: sweet potatoes, green beans, chestnuts, kale, roselle hibiscus, radishes, turnips, bok choy, arugula, collards, lettuces, mustard greens, and scallions, just to name a few. Thank you for supporting our farm and enjoying the harvest with us!

    We’re delighted to include our heirloom persimmons in this week’s share. Handpicked by Farmer John, these babies are astringent varieties that have been grown for hundreds, if not thousands of years. We have Saijo and Giombo varieties that are sweeter than sweet when ripe and soft to the touch, like firm jelly or water balloons. Note: under-ripe fruits will need a few more days. Biting into a fresh ripe persimmon is one of the joys of summer! We’ve also tucked some sweet muscadine grapes into your box. While you’re snacking on your fresh fruit, check out recipes inspired by the other items in your week 11 box.

    Our friends at Urban Harvest also want to see YOUR recipes! They’re publishing an e-cookbook, Rooted in Sunshine: Exploring the Vibrant World of Florida’s Heirloom Veggies, that uses Florida heirloom vegetables as a primary ingredient and want to know how you’ve adapted recipes to include native veggies/fruit. As a thank you for your contribution, you will be entered into a raffle for a chance to win some amazing prizes. Learn more and get involved here! 

    Carrot Cream Soup – adapted from loveandlemons.com

    Ingredients:

    • 1 tablespoon extra-virgin olive oil
    • 1/2 medium yellow onion, chopped
    • 1/2 teaspoon sea salt
    • 3 garlic cloves, smashed
    • 1 pound carrots, roughly chopped
    • 1 teaspoon grated fresh galangal
    • 1 tablespoon apple cider vinegar
    • 3 cups vegetable broth
    • freshly ground black pepper
    • 1 teaspoon FSO cane syrup
    • coconut milk for garnish, optional

    Instructions:

    Heat oil over medium heat. Add onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally.

    Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.

    Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the cane syrup.

    Serve with a drizzle of coconut milk, if desired.

    Kale and Pistachio Pesto – adapted from foodnetwork.com

    Ingredients:

    • Sea salt
    • 1 large bunch kale, stemmed and leaves torn (about 1 pound)
    • 10 ounces whole wheat spaghetti
    • 2 tablespoons roasted salted pistachios
    • 1 clove garlic, smashed
    • 1 cup fresh flat-leaf parsley leaves
    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons freshly grated Parmesan
    • 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
    • Freshly ground black pepper

    Instructions:

    Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes. With a slotted spoon, transfer the kale to the ice water (keep the water boiling). When cool, drain well and squeeze out as much water as possible. Coarsely chop the kale.

    Add the pasta to the boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water, and then drain the pasta.

    While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped. Add the kale and parsley and pulse until very finely chopped. With the machine running, add the oil in a steady stream. Add the Parmesan, lemon juice and 1/2 teaspoon each salt and pepper and pulse to incorporate.

    Toss the pasta with the pesto, adding a few spoonfuls of the reserved cooking water if it seems dry. Season to taste with salt and pepper. Serve with lemon wedges on the side. This makes about 1-1 1/2 cups pesto, which would also be good on fish, chicken, pork, or steak.

    Old Fashioned Potato Latkes

    Ingredients:

    • 2 1/2 pounds potatoes
    • 1 large onion, shredded
    • 3/4 cup matzo meal or bread crumbs
    • 2 large eggs, beaten
    • 1 tablespoon potato starch, or more if needed
    • 1 1/4 teaspoons salt, or more to taste
    • 1/2 teaspoon pepper
    • Avocado, peanut or grapeseed oil for frying (about 1 1/2 cups – choose an oil with a high smoke point)

    Instructions:

    • Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
    • Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). A food processor is recommended to save a ton of time.
    • Place grated potato into a bowl and immediately cover with cold water.
    • Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
    • Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
    • Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
    • Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
    • Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
    • In a skillet, add oil to reach a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F.
    • While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
    • Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
    • Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
    • The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
    • Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.
    • Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.