Tag: chestnuts

  • CSA Fall 2022-Week 5

    This weeks CSA includes the following-

    From Frog Song Organics:

    • Grapefruit
    • French Breakfast Radish
    • Spring Mix
    • Roselle
    • Cucumbers (From New Sprout Organic Farm on Wed & Thurs)

    From our partner farms:

    • Lacinato Kale- (Green on Wednesday) New Sprout Organic Farm
    • Grape Tomatoes- New Sprout Organic Farm
    • Red or Green Leaf Lettuce-Organic Aqua Fresh
    • Chestnuts (High Springs Orchid)

    Grandma’s Grapefruit Cocktail Salad:

    Ingredients
    • Grapefruit-peeled and segmented (watch a how to here)
    • 1/4 cup chopped Candied Roselle -(refer to recipe from week 3)
    • 2 tsp Cane Syrup or cane sugar
    • 2 oranges, peeled and cut into slices
    Directions
    • Make candied roselle a few a days ahead of time.
    • Segment grapefruit and oranges, capturing as much juice as possible but discarding peel, seeds, and pith.
    • Place in bowl, add sugar and roselle, and mix. Cover and marinate for a few hours in the fridge. Serve, and don’t forget to drink the leftover juice! Recipe makes about to 2-3 servings.

    Wilted Lettuce

    Ingredients
    • 1 head of green or red leaf lettuce
    • 4-6 French Breakfast radishes, sliced very thin
    • 3 scallions or a small shallot, chopped
    • 1/2 cup red wine vinegar
    • 1/2 cup sugar
    • 6 slices bacon
    • bacon grease, reserved
    Directions
    • Mix lettuce, radishes, and onion in salad bowl.
    • Mix vinegar, sugar, salt, and pepper and set aside.
    • Cook bacon until crisp, reserving grease. Crumble bacon into salad mix.
    • Add grease to vinegar and sugar mix, in a pot, and heat. Pour over lettuce, and toss.
    • Serve while hot.

    Note- to make Vegan, omit bacon and heat 1/4- 1/2 cup of avocado or high heat oil.

    Buttered Radishes with Poached Egg- Naturally Ella

    Ingredients
    • 1 bunches French Breakfast Radishes
    • 1 tablespoons unsalted butter
    • 3 scallions, diced
    • 1/2 teaspoon fresh thyme
    • pinch of salt
    • 2 eggs
    • 2 pieces of bread, toasted
    Directions
    • Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.
    • In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning.
    • While radishes cook, poach eggs using this technique. If you don’t like runny eggs, this would also be great with scrambled or hardboiled.
    • To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.

    Kale and Chestnut Frittata

    Ingredients

    • 1 Tbsp of Butter
    • 1 Tbsp olive oil
    • 1 bunch of kale, destemmed and chopped
    • 1 onion or 3 shallots, finely diced
    • 1 tsp thyme leaves
    • 1/2 cup of prepared chestnuts (see week 2 recipes with how to prepare)
    • 1/2 cup of grape tomatoes, halved
    • 8 eggs
    • 1 cup of white melting cheese, such as gruyere or shredded or sliced mozzarella
    • Salt and Pepper to taste

    Directions

    • Preheat oven at 425 F
    • Heat ½ tablespoon olive oil in a pan and fry the onion or shallots. Remove from heat and set aside.
    • Add the remaining oil and the butter to the pan and heat until sizzling, then cook prepared chestnuts.
    • Cook kale in boiling water until tender, 4 to 5 min. Drain, cool and squeeze out any excess moisture. Roughly chop.
    • Crack the eggs into a mixing bowl and whisk, adding the salt and pepper, and thyme. Whisk in half of the cheese. Set the mixture aside.
    • Over medium-high heat, in a 12-inch cast iron skillet or oven safe pan, quicky mix kale, chestnuts, and tomatoes, with a spatula.
    • Whisk the eggs once more and pour the mixture over the kale mix. Stir to combine and distribute the mixture evenly across the pan. Sprinkle the rest of the cheese on top of the frittata.
    • Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata is just barely set, with a little jiggle when moved. Remove the frittata from the oven and place it on a cooling rack to cool.
    • Run a spatula around the edge to loosen the frittata. Slide onto a cutting board, cut into wedges (or slice it in the pan). Serve over spring mix.

  • CSA 2022- Fall Week 2

    This week, in your CSA, you will find-

    From Frog Song Organics-

    • Okra
    • Heirloom Persimmons (Remember to let ripen and only then eat them!)
    • Sweet Potato Fingerling Yams
    • Tokyo Turnips

    From our Partner Farms-

    • Chestnuts- High Springs Orchard
    • Red Butter Lettuce- Organic Aqua Fresh
    • Butterkin Squash- Clem’s Organic Garden
    • Grape Tomatoes- New Sprout Organic Farm
    • Zucchini- Watsonia Farms

    Butterkin- “what in the world is that?” you may ask. As its name suggests, it is a hybrid between a pumpkin and butternut squash and it is the best of both. Its flesh is vibrant, sweet and smooth. Roast, puree, or even dice and sauté as you would most squash.

    Cane- Rosemary Roasted Vegetables- adapted loosely from Sean Sherman’s The Indigenous Chef

    Ingredients
    • 1 butterkin squash, peeled, seeded and cut into 1/2 inch chunks
    • 3-4 sweet potato fingerlings, cut into 1/2 inch chunks
    • 1/2 bunch of turnips, greens removed, cut into quarters
    • 2 TBS of oil of choice for roasting
    • 2 TBS of chopped rosemary
    • 2 TBS of Frog Song’s Cane Syrup (you can sub maple syrup or honey if you wish)
    • 2 TBS Apple Cider Vinegar
    • 1 tsp of whole grain mustard
    Directions
    • Preheat oven to 425 F. Toss the vegetables with oil to coat generously. Spread the vegetables on a baking sheet, and sprinkle with salt and the fresh rosemary. Roast, shaking the pan often, until the vegetables are tender around 35 minutes (give or take. You want a golden brown hue.)
    • In a small bowl, mix together can syrup, vinegar, and mustard, and brush over the roasted vegetables Return to the oven and roast another 7-10 minutes to glaze. Remove and serve warm.

    How to Prepare Chestnuts

    Market goers have seen chestnuts for the past couple of weeks, and people are often curious what to do with them-besides roasting them over an open fire or course. Make sure to pierce the nut with a knife before roasting or they can explode. One simple way is to boil them.

    • Fill and pot with water.
    • Rinse and dry the chestnuts and then score and “x” in the middle of the nut with a knife.
    • Place the chestnuts in the water and bring to a boil.
    • Bring to a simmer and cook for about 30 minutes.
    • Turn off the heat and let cool in water.
    • When cool, peel the outer shell and then the inner skin.
    • Enjoy with salt and your favorite fresh herbs as a snack or use in recipes.
    • Chestnuts should be refrigerated both before and after cooking. You can also freeze cooked chestnuts to use in your Thanksgiving stuffing.

    Roast Butterkin Soup with Chestnuts- adapted from Proper Foodie

    INGREDIENTS
    • 2 tablespoon oil
    • 1 Butterkin
    • 2 onions peeled and diced
    • Approx. 1 cup cooked de-shelled chestnuts
    • 1 tsp oregano
    • 1 tsp sage
    • 3 1/2 cups of chicken or vegetable stock
    • Salt and pepper
    • 1 cup of heavy cream
    • Chopped parsley to serve

    Directions

    • Pre heat the oven to 400°F. Use a large knife to halve the butterkin, then scoop out and discard the seeds . Place the butterkin halves on a baking tray and rub the flesh with 1 tablespoon oil
    • Place the butterkins into the oven and bake for 30 minutes or until soft. (Soft when a knife will easily press into the flesh)
    • Meanwhile, chop and fry onions in 1 tablespoon oil a large pan until soft. (TIP: use a large pan to give your self plenty of room for all the ingredients and then space to hand blend).
    • When the butterkin is cooked, remove from the oven and allow to cool slightly then peel or slice off the skin. Chop up the butterkin flesh and add to the onions along with chopped roasted chestnuts.
    • Next add the sage, oregano, and salt and pepper.
    • Add around of boiled 3 cups of boiled broth to the pan then stir together well.
    • Use a hand blender or transfer the soup to a blending machine and blend until smooth. (Note: if soup needs reheating after blending, return to the pan and heat to a gentle simmer. Do not boil.)
    • Stir in the cream then serve with extra cream, pumpkin seeds and/or a sprinkle of parsley.

    Garlic, Zucchini and Chestnut sauté

    Ingredients
    • 2 Zucchini, cut in half the long way and cut into ‘half-moons”
    • 1/2 Cup of cooked chestnuts
    • 2 cloves of garlic, minced
    • 1 Tbs of unsalted butter
    • 1 Tbs of Oil
    • Sea salt and pepper to taste

    Directions

    • Heat oil over medium heat. Add butter until melted.
    • Saute garlic until fragrant.
    • Add zuchinni and saute until slightly tender- al dente.
    • Add chestnuts and cook until hot. Stir to make sure mixture is coated and garlic is distributed evenly.
    • Salt and pepper to taste. Enjoy as a great side dish or healthy snack!

  • Fall 2021 – CSA Week 5

    Your shares include the following produce from our farm, and our partner producers farms:

    • Collard Greens, bunch
    • Purslane, bunch
    • Fresh Roselle Hibiscus
    • Grapefruit
    • Sweet Potato Fingerlings
    • Cucumbers – Worden Farm
    • Lettuce – Worden Farm
    • Shishito Peppers – Worden Farm
    • Chestnut – High Springs Orchard

    Did you know?

    Purslane is commonly known as a weed, but in fact, it’s a highly nutritious leafy green vegetable! It is loaded with antioxidants, minerals, omega-3 fatty acids and beneficial plant compounds. It’s slightly sour taste makes a great addition to salads or sandwiches.

  • 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

  • CSA Summer 2 – Week 8

    The following produce will be provided in your second-to-last share in the summer season

    From our farm:

    • Moringa, bunch
    • Okra
    • Fuyu Persimmons – Ripe when orange and still firm. Great addition to salads or oatmeal!

    Plus, these delicious products from our partner producers:

    • Orange Carrots, loose – COG
    • Cucumbers – NSOF
    • Yellow Squash – NSOF
    • Zucchini Squash – NSOF
    • Salad tomatoes from NSOF (Wednesday members) or Chestnuts from HSO (for Thursday members) or Slicer tomatoes from NSOF (Friday & Saturday members)