Tag: Celery

  • CSA 2026 SPRING WEEK 3

    From Our Farm

    Celery

    Collards

    Lettuce, Romaine

    Onions, Sweet

    Parsley

    Potatoes, New Red

    Radishes, Purple Daikon

    From Our Partners

    Cucumbers – Urban Vegetable Project

    Squash, Yellow – Urban Vegetable Project

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

    Creamy Potato Salad with Celery, Radishes and Herbs

    Ingredients:

    • 3 lb. small new potatoes (about 24)
    • Kosher salt and pepper
    • 1/2 cup low-fat sour cream
    • 1/4 cup mayonnaise
    • 3 Tbsp. white wine vinegar
    • 4 stalk celery
    • 1 bunch radishes (about 6)
    • 3/4 cup fresh flat-leaf parsley
    • 1/4 cup fresh tarragon

    Instructions:

    1. Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
    2. Meanwhile, in a large bowl, whisk together the sour cream, mayonnaise, vinegar, and 1/2 tsp each salt and pepper. Add the potatoes, celery and radishes and toss to coat. Fold in the parsley and tarragon, if using.

    Recipe adapted from: https://www.womansday.com/food-recipes/food-drinks/recipes/a11668/creamy-potato-salad-celery-radishes-herbs-recipe-122955/

  • CSA 2026 WINTER WEEK 13

    From Our Farm

    Arugula

    Celery

    Dandelion

    Lettuce, Panisse

    Onions, Sweet

    Peas, Snow

    Radishes, French Breakfast

    Sweet Potatoes, Murasaki

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

    Arugula Salad with Balsamic Roasted Radishes and Sweet Potatoes

    Ingredients:

    • 1 bunch radishes, trimmed, washed and quartered
    • 1 medium sweet potato, cut into 1/2-inch dice
    • 1 shallot, peeled and quartered
    • 4 cups baby arugula
    • 2 tbsp Balsamic vinegar
    • 2 tbsp olive oil
    • Crumbled blue cheese (optional)
    • Salt and pepper
    1. Preheat the oven to 375 degrees Fahrenheit. 
    2. On a nonstick baking sheet, stir together the radishes, sweet potato and shallot. Drizzle with olive oil and season generously with salt and pepper. Roast for 15 minutes, stir and then roast for 10-15 minutes more.
    3. Drizzle the roasted vegetables with balsamic vinegar and toss to combine. Return to the oven and cook for an additional 3-4 minutes.
    4. Toss the roasted vegetables with the baby arugula. Divide onto four plates and drizzle with a little additional balsamic vinegar. Sprinkle it with salt and, if desired, blue cheese.

    Recipe adapted from: https://www.punchfork.com/recipe/Arugula-Salad-with-Balsamic-Roasted-Radishes-and-Sweet-Potatoes-Sarahs-Cucina-Bella

  • CSA 2026 WINTER WEEK 11

    From Our Farm

    Beets, with Tops

    Bok Choy

    Cabbage, Red Napa

    Celery

    Dill

    Onions, Green/Scallions

    Spring Mix

    Sweet Potatoes, Okinawa

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

    Simple Baby Bok Choy and Snow Peas

    Ingredients:

    • 1 tablespoon peanut oil
    • 2 garlic cloves, finely minced
    • 1 teaspoon grated fresh ginger
    • 3⁄4 lb baby bok choy, leaves separated
    • 1⁄2 lb snow peas
    • 1⁄2 cup chicken stock (or vegetable stock if you wish to keep it vegetarian)
    • 2 tablespoons oyster sauce
    • 1⁄2 teaspoon sesame oil

    Instructions:

    1. Add the oil, garlic and ginger into a wok or large saute pan. Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn. When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.
    2. Stir-fry the mixture for about a minute. Add the stock and oyster sauce and bring to a boil. Cover and cook for 2 minutes until the bok choy stems are crisp-tender. Drizzle the sesame oil over the mixture and serve.

    Recipe adapted from: https://www.food.com/recipe/simple-baby-bok-choy-and-snow-peas-425819#recipe

  • Red Lentil and Vegetable Soup

    This recipe is a great example of food as medicine, believed by Chinese medicine to improve thinning hair, improving digestion, and supporting the nervous system.

    Medicine aside, this soup is an excellent source of fiber, protein, vitamins, and minerals!

    Ingredients

    1/2 cup red lentils

    1 teaspoon ghee

    1 shallot, chopped

    1 carrot, chopped

    1 celery stalk, chopped

    1 red potato, washed and diced

    1/2 cup vegetable stock

    1 small tomato, diced

    1/4 teaspoon turmeric

    1 tablespoon fresh cilantro leaves

    Salt and pepper taste

    1 teaspoon shredded coconut

    Directions

    1. Wash lentils in cold running water with a strainer. Transfer to a medium-large bowl of water and let soak for 3 hours. Drain
    2. In a large pot, heat the shallot, carrot, and celery for 10-15 minutes with ghee.
    3. Add lentils, potato, and tomato and cook on medium heat for 20 minutes.
    4. Scoop contents of pot into a blender and blend until desired consistency.
    5. Pour mixture back into pot with vegetable stock, seasonings, and turmeric. Simmer on low heat for 15 minutes.
    6. Remove from heat and garnish

  • CSA 2023 Spring Week 5

    Here’s a peek inside this week’s CSA share – we’re delighted to bring this spring abundance to your kitchen!
    • Italian Basil
    • Celery
    • Panisse Lettuce
    • Scallions
    • Snow Peas
    • New Red Potatoes
    • Squash Mix
    • Strawberries
    • Tokyo Turnips

    Let’s hear it for our strawberries – they’re making a comeback! This has been our most challenging strawberry season in a decade. As farmers we’re at the mercy of the weather and natural cycles. We’re in control little beyond how we interact with our soil and crops. Last December’s freeze was a classic example, when we used water to save our citrus trees. The days of running sprinklers saved our trees, but it reduced the fertility in the soil. We traded off an abundant 2023 strawberry crop for the potential of citrus over the next decade.

    We’re delighted to report that all was not lost! This week’s share brings a quart of our resilient and luscious berries. What makes them extra-special is that they’re grown on real beds of straw mulch to ensure optimal flavor and nutrition. With our commitment to sustainable farming practices, you can rest easy knowing that FSO berries are never grown on plastic! They’re handpicked at the peak of ripeness, guaranteeing a burst of juicy sweetness in every bite. Keep that flavor alive for a few extra weeks with our small-batch jam recipe below.

    Another long-awaited flavor in this week’s share is our Italian basil. Basil is delicate – like many of us in Florida, it doesn’t like the cold! To prevent wilting, we recommend storing on the counter. Clip the stems at a 45-degree angle, like flowers, and fill a jar about halfway full of water. Cover loosely with a plastic bag. Another option is to make a batch of basil oil. The recipe below will add a hint of basil to your dishes this week – we love the addition of garlic but it’s completely optional.

    Basil-infused Oil

    Ingredients:

    • 2 cups packed fresh basil leaves, stemmed and washed
    • 1/4 cup extra virgin olive oil
    • 1 tablespoon water
    • 2 cloves garlic
    • 1/2 teaspoon kosher salt
    • 1/8 teaspoon crushed red pepper flakes

    Instructions:

    1. Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.
    2. Use immediately or refrigerate. TIP: Flavors are even more intense the next day.

    Small Batch Strawberry Jam

    Ingredients:

    • 1 quart fresh strawberries, hulled
    • 1 ½ cups organic cane sugar a
    • ¼ cup lemon juice
    • pinch of sea salt

    Instructions:

    1. Heat large saucepan over medium-low heat and add strawberries, sugar and lemon juice. Stir until sugar is dissolved.
    2. Increase saucepan to medium-high to bring mixture to a boil. Continue to boil for 15 minutes or until thickened. If you have a candy thermometer, just boil until the temperature reaches 220°F. Remove from heat and add pinch of salt.
    3. Transfer the jam to a jar and let cool at room temperature. Store in fridge and use within 1 month.

    Celery Smoothie

    Ingredients:

    • 4 medium ribs celery (¾ cup chopped)
    • 1 large green apple
    • 1 banana
    • ½ teaspoon peeled and grated ginger or galangal (from fresh root)
    • 2 cups baby spinach leaves
    • ½ cup water
    • 10 ice cubes
    • 1 ½ tablespoons fresh squeezed lemon juice (1/2 lemon)

    Instructions:

    1. Roughly chop the celery. Chop the apple into chunks, leaving the peel on. Break the banana into pieces. Peel and grate or mince the ginger/galangal.
    2. Place everything in a blender and blend until smooth, stopping and scraping as necessary and adding a splash more water if it’s too thick. Drink immediately or store for up to 1 day.