Tag: Collard Greens

  • CSA 2026 SPRING WEEK 9

    From Our Farm

    Cantaloupe Melons

    Collards

    Eggplant, Japanese

    Radishes, Purple Daikon

    From Our Partners

    Blueberries – Blackwater Farms

    Cabbage, Napa – Blackwater Farms

    Lettuce, Red Leaf – Tendwell Farm

    Stone Fruit Medley – Watsonia

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

    Mojito Fruit Salad

    Ingredients:

    • 1/2 seedless watermelon (about 5 lbs)
    • 2 cups chopped peaches, plums, mango, or any in-season fruit
    • 1 small honeydew or cantaloupe (about 4 lbs), seeds removed
    • 1 pint blueberries, strawberries, or blackberries
    • 2 limes
    • 2 tbsp honey
    • 1/4 cup thinly sliced fresh mint leaves

    Instructions:

    1. Using a 1-inch melon baller, scoop the flesh from the watermelon and arrange in an even layer in a 2½- to 3-qt trifle bowl. Top with a layer of the peaches. Using melon baller, scoop the flesh from the honeydew and add to bowl in an even layer. Top with a layer of the berries.
    2. Zest the limes into a small bowl. Halve 1 lime and squeeze the juice into same bowl. Add the honey and mint and stir to combine. Pour dressing over fruit in bowl. Toss just before serving, if desired.

    Adapted from: https://www.savoryonline.com/recipes/mojito-fruit-salad-all-summer-any-fruit-salad/

  • CSA 2026 WINTER WEEK 10

    From Our Farm

    Arugula

    Carrots, Rainbow

    Chard, Rainbow

    Collards FRI + SAT ONLY

    Cilantro

    Lettuce, Red Leaf

    Onions, Sweet

    Radishes, Red or French

    Sweet Potatoes Murasaki

    From Our Partner Growers

    Kale, Lacinato – Urban Vegetable Project – WEDS + THURS ONLY

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

    Radish, Carrot & Cilantro Salad

    Ingredients:

    • 1 1/2 pounds radishes, very thinly sliced
    • 1 1/2 pounds medium carrots, thinly sliced
    • 6 green onions, chopped
    • 1/4 cup coarsely chopped fresh cilantro

    Dressing:

    • 1 teaspoon grated lemon zest
    • 1 teaspoon grated orange zest
    • 2 tablespoons extra-virgin olive oil
    • 3 tablespoons lemon juice
    • 3 tablespoons orange juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

    Instructions:

    1. In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.

    Recipe adapted from: https://www.tasteofhome.com/recipes/radish-carrot-cilantro-salad/

  • CSA 2023 Fall Week 12

    Collard Greens

    Red Leaf Lettuce

    Oranges

    Galangal Ginger

    Green Jalapeno Peppers

    French Breakfast Radishes

    Arugula

    Murasaki Sweet Potatoes

    Sugarcane

    Slicer Tomatoes (Meacham Urban Farm)

     

    This Week’s Recipes

     

    Restorative Ginger and Turmeric Noodle Soup

    Ingredients

    Ginger and Turmeric Curry Paste

    • 4 medium garlic cloves, roughly chopped
    • 5 medium shallots, roughly sliced
    • 1 (3-inch) piece fresh galangal ginger, peeled and roughly sliced (about 1 1/4 ounces)
    • 3 serrano chiles, stems removed, roughly sliced
    • 2 teaspoons fresh lime juice
    • 2 teaspoons ground cumin
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground coriander
    • 1/4 cup good-quality coconut oil

    Garlic Oil

    • 1/4 cup olive oil
    • 1 large garlic clove, very thinly sliced

    Soup

    • 1 tablespoon olive oil
    • 4 cups vegetable stock (such as Swanson)
    • 1 (13.5-ounce) can coconut milk
    • 10 ounces uncooked udon noodles
    • 1 1/2 teaspoons fine sea salt, plus more for boiling noodles
    • 1 (5-ounce) bunch of cruciferous greens like bok choy, kale or collards, stems removed, roughly chopped
    • 2 scallions, finely chopped
    • 1 cup fresh cilantro leaves
    • 1 lime, quartered, for serving
    Instructions

    Make the ginger and turmeric curry paste

    1. Combine garlic, shallots, ginger, chiles, lime juice, cumin, turmeric, and coriander in a blender or food processor, and pulse until ingredients are finely chopped. Add coconut oil and pulse until ingredients form a smooth paste. (Keep any unused paste in an airtight container in refrigerator up to 7 days, or freeze in an airtight container.)

    Make the garlic oil

    1. Heat olive oil in a small saucepan over medium-high. Add the garlic slices and cook until sizzling, 30 to 40 seconds. As soon as you see any sign of browning, remove from heat immediately, as the garlic will continue to cook and turn completely golden in the hot oil.

    Make the soup

    1. Heat a deep, high-sided skillet over medium-high and drizzle with olive oil. Add 1/2 cup ginger-turmeric curry paste. Reduce heat to low and cook, stirring constantly, until aromatic, 2 to 3 minutes. Stir in vegetable stock and coconut milk. Let simmer 6 to 8 minutes to allow the flavors to meld.

    2. Meanwhile, bring a large pot of salted water to a boil and add noodles. Cook according to package directions for al dente. As soon as the noodles are al dente, drain and rinse under cold running water. Divide noodles evenly among 4 serving bowls.

    3. Season broth with salt. Turn off heat and stir in chard. To serve, ladle broth mixture over the noodles. Top with scallions and cilantro; drizzle with garlic oil. Serve with lime wedges.

    Recipe adapted from Food & Wine

    Corsican Bean Soup with Greens and Pork

    Ingredients
    • 8 ounces dried cannellini beans
    • 2 tablespoons olive oil
    • 1 small (2-pound) green cabbage, chopped (about 8 cups)
    • 4 medium russet potatoes, peeled and cut into 1/4-inch-thick rounds (about 4 cups)
    • 4 cups stemmed and chopped collards
    • 2 cups scallions (chopped) or leeks (white part only)
    • 2 large carrots, cut into 1/4-inch-thick rounds (about 1 cup)
    • 3 large garlic cloves, thinly sliced
    • 2 tablespoons kosher salt
    • 1 teaspoon black pepper
    • 14 cups water
    • 1 bouquet garni (1 bay leaf, 2 thyme sprigs, and 3 flat-leaf parsley sprigs, tied together with kitchen twine)
    • 1 (15-ounce) can whole peeled tomatoes, drained and finely chopped
    • 1 ham bone
    • 8 ounces pork cheek or boneless pork shoulder
    Instructions

    1. Place beans in a bowl; add cold water to cover. Cover bowl; let soak 8 hours or overnight.

    2. Heat oil in a Dutch oven over medium-high; add cabbage, potatoes, chard, leeks, carrots, garlic, salt, and pepper. Cook, stirring often, until vegetables are wilted, about 10 minutes. Add 14 cups water to cover vegetable mixture. Reduce heat to low, and simmer gently while preparing beans.

    3. Meanwhile, drain beans. Transfer beans to a large pot; add water to cover by 2 inches. Add bouquet garni; bring to a boil over high. Reduce heat to medium-low; simmer 15 minutes. Drain.

    Add drained beans and bouquet garni to vegetable mixture in Dutch oven. Add tomatoes, ham bone, and pork cheek. Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 1 hour and 30 minutes. Remove and discard bouquet garni and ham bone. Ladle soup into bowls and serve.

    Recipe adapted from Food & Wine 

    Winter Citrus Farro Salad with Arugula
    Ingredients
    • 1 cup pearled farro, rinsed
    • 1 ½ cups orange juice
    • 1 ½ cups water
    • kosher salt and pepper
    • 4 to 6 cups baby arugula greens
    • 4 radishes, thinly sliced
    • 2 oranges, peeled and segmented
    • ⅓ cup roasted pistachios, chopped
    • ¼ cup crumbled feta cheese
    WINTER VINAIGRETTE
    • ¼ cup red wine vinegar
    • 2 tablespoons pomegranate juice
    • 1 garlic clove, minced
    • 1 tablespoons maple syrup
    • kosher salt and pepper
    • ½ cup olive oil
    Instructions
    1. Rinse the farro well. Bring the orange juice and water to a boil in a large saucepan. Add a big pinch of salt and pepper. Once boiling, stir in the rinsed farro. Reduce the mixture to a simmer and cook for 25 to 30 minutes, until the farro is chewy and tender. Drain the farro and place it in a large bowl.
    2. Add the arugula to the farro. Drizzle in a few tablespoons of the dressing, just to coat the farro and arugula. Top with the oranges, pistachios, radish slices and feta. Toss well. Taste and season with salt and pepper as needed.
    WINTER VINAIGRETTE
    1. Whisk together the vinegar, juice, garlic, maple syrup and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. This will make more dressing than needed and you can store it in the fridge in a sealed container for about a week.

    Recipe from How Sweet Eats

  • CSA 2023 Spring Week 10

    This week’s CSA share brings the best of our farm as well as our partner-growers!

    • Italian Basil
    • Cabbage (New Sprout Organic Farm)
    • Collard Greens (New Sprout Organic Farm)
    • Elderberries
    • Fennel
    • Sweet Cured Onions
    • Shishito Peppers
    • Tricolor Potatoes
    • Cherry Tomatoes

    Every week’s CSA box brings something special, and this week we’re especially excited to share the first elderberries of the season. Chock full of vitamins and minerals, they’re gems. Healthy skin? Check. Boosted immunity? Check. Heart health? Check. Here at FSO, we’re huge fans of these little berries! We use ’em in tea, recipes, and even make our own Elderberry syrup to share with those who need a tonic for occasional illness or pesky allergies. If you’d like to try your hand at making some at home, we share a recipe below. We also have recipes for Elderberry-Fig Galettes and Elderberry tea. A cup of tea brewed from last week’s Tulsi basil is also the perfect complement to the galette… in other words, if you’re looking for hygge – we’ve got you covered!

    The collards and cabbage in this week’s share are from Justin and the team at Cottle Organics, our partner through New Sprout Organic Farms in North Carolina. We’ve commenced our summer trips to the Asheville area to bring back fresh loads of produce from our partner producers up there. Shout out to our team member Miles for making the trip there and back safely! We use our own refrigerated truck to pick up direct and get the freshest possible veggies. For this first trip, we also picked up sweet potato slips to plant out our crop to harvest for you this fall. 🙂

    Homemade Elderberry Syrup

    Ingredients:

    • 3/4 cup dried elderberries
    • 3 cups water
    • 1 teaspoon dried cinnamon or 1 cinnamon stick
    • 1 teaspoon dried cloves or 4 whole cloves or 1 drop clove essential oil
    • 1 tablespoon fresh ginger or 1 teaspoon dried ginger or 1 drop ginger essential oil
    • 1 cup raw honey

    Instructions:

    • The first step will be to dry your berries using one of three methods: sun drying, oven drying, or using a dehydrator.
    • In a large pot, bring the dried elderberries, water, cinnamon, cloves, and ginger to a boil.
    • Reduce the heat, cover, and simmer until the liquid has reduced by half, about 40-45 minutes.
    • Allow the liquid to cool, and then drain the liquid using a fine mesh strainer or cheese cloth.
    • Press all liquid out of the berries using the back of a wooden spoon.
    • Add the raw honey and mix well.
    • Store in an airtight glass container in the refrigerator for up to two months.

    Elderberry-Fig Galettes

    Ingredients:

    Gluten-Free Pie Crust

    • 2 cups gluten free flour
    • 1/4 + 1/8 teaspoon baking powder
    • 1/4 + 1/8 teaspoon salt
    • 8 tablespoons butter, chopped into 1/2″ cubes & chilled
    • 1/2 cup water, ice ice cold
    • 1 tablespoon milk (dairy or non-dairy) for brushing dough edges before baking

    Filling

    • 1 cup fresh elderberries
    • 1 tablespoon lemon juice
    • 3 tablespoons honey
    • 1 teaspoon vanilla extract
    • 2 teaspoons tapioca flour (or arrowroot starch or cornstarch)
    • pinch salt
    • 1 cup fresh figs, cut into halves or wedges

    Instructions:

    Pie Crust

    • In a large mixing bowl, whisk together the flour, baking powder, and salt.
    • Add the chilled cubes of butter and toss to coat in the flour. Then use your fingers to flatten each chuck of butter to ~1/8 inch thick.
    • Create a well in the enter of the mixture and slowly add in the ice cold water, mixing to combine until the dough begins to come together. If needed, add more water, one teaspoon at a time, until the dough sticks together. It should hold together well, but be dry and slightly sticky, not wet.
    • Form dough into a disk, then on a lightly floured surface, sprinkle a little bit more flour onto the top of the dough, and roll into a rectangle ~1 inch thick. Then, fold the rectangle into thirds. Repeat the process of rolling to an inch thick and folding into thirds once more.
    • Tightly wrap the folded dough in plastic wrap and set in the fridge to chill for at least 1 hour.

    Prepare the Elderberry-Fig Filling

    • Combine all ingredients for the Elderberry-Fig filling except for the figs into a small mixing bowl. Set aside with sliced figs.

    Assembling the Mini Galettes

    • Preheat oven to 375F. Line a large baking pan with parchment paper.
    • Take your chilled dough, unwrap it, and cut it into 4 equal sections. On a lightly floured surface, roll each section into a rough circle measuring about a 1/4″ in thickness.
    • Transfer the rolled circle of dough to the parchment lined baking sheet.
    • In the center of your dough circle, spoon 1/4 of the elderberries and spread until about 1 1/2-2″ away from the edge of the dough. Then arrange 1/4 of the sliced figs on top of the elderberries.
    • Carefully fold the edges of the dough over the fruit filling. Work your way around until the dough fully encases the filling. (It’s okay if your filling starts to leak out the sides, just do your best to pinch the dough back together.)
    • Repeat this process (steps 2-5) 3 more times with the remaining portions of dough.
    • Once all 4 mini galettes are assembled, use a pastry brush to gently brush the crust edges with milk (dairy or plant-based.) Then drizzle each galette with a little honey.
    • Place baking sheet in preheated oven and bake for 35-40 minutes or until crust is a golden brown.
    • Let cool for 5-10 minutes, then enjoy fresh or let cool completely to store in an air-tight container. Reheat in a toaster oven. Enjoy within 2-4 days.

    Elderberry Tea adapted from yummmummykichen.com

    Ingredients:

    • 4 tablespoons fresh or frozen elderberries
    • 3 cups water
    • 1/4 lemon or orange
    • honey to taste*

    *Agave or organic liquid stevia would be good vegan options to replace honey. For allergies, use a local honey. For immune support, cold/flu try manuka honey.

    Other flavor additions: slice of fresh ginger, 1 cinnamon stick, orange peel, 2 cloves, or 1 star anise can be simmered in along with the elderberries and water.

    Instructions:

    • In a small saucepan, combine the water and elderberries. Bring to a simmer over medium heat.
    • Simmer for 10 to 15 minutes, until the tea has reached a deep color.
    • Remove from heat and pour through a fine mesh sieve set over a tea cup, or into a teapot. Discard the elderberry solids, or save to reuse for more tea.
    • Sweeten your elderberry tea with honey, agave, or stevia to taste. Add a squeeze of lemon or orange juice for more flavor.

  • CSA 2023 Winter Week 7

    Fennel is as versatile as it is tasty. Vegetable, herb, or spice, it can be all three depending on the preparation. Chock full of nutrition, fennel’s a great source of  magnesium and potassium. It’s also packed with antioxidants like Vitamin C and beta carotene – our hearts especially love this! Our skin loves it, too. On the inside, these antioxidants stimulate collagen. Used topically, fennel tones and cleanses. 

    Raw fennel smells and tastes a lot like anise or black licorice. It’s a delicious complement to freshly squeezed orange juice (throw a bulb into the juicer, trust us!). If black licorice isn’t your thing, here’s a tip: cooked fennel loses its intensity and becomes much sweeter.  In our pasta recipe below, kale adds a touch of bitterness that’s perfect with sweet fennel, and the lemon juice brings an extra zing that brightens the entire dish. We’re also sharing one of our favorites from Gourmet Magazine that showcases the fennel trifecta of bulbs, fronds, and seed. 

    Follow us on social for more kitchen inspiration from our members, and keep the photos coming to @frogsongcsa!

    Here’s what our team has on tap for members this week – bon appetit! 

    Frog Song Organics

    Bok Choy 

    Rainbow Carrots

    Collards 

    Fennel 

    Romaine Lettuce

    English Peas

    Fingerling Sweet Potatoes

    Tokyo Turnips 

    Little Pond Farm

    Scallions 

    Pasta with Fennel, Kale, and Lemon  adapted from abeautifulplate.com

    Ingredients:

    • 2-3 tablespoons extra virgin olive oil
    • ½ large red onion thinly sliced
    • 2 fennel bulbs, tough outer layer removed and fronds reserved thinly sliced
    • 3 large garlic cloves finely slivered
    • 2-3 large pinches red pepper flakes
    • 1 large bunch of kale (tough stems discard and leaves roughly chopped)
    • juice of one lemon
    • 10 ounces spinach fettuccine or pasta of choice
    • kosher salt
    • freshly ground black pepper

    Instructions:

    1. Put a large pot of well-salted water on to boil. 
    2. Heat the olive oil in a large frying pan over low heat. Add the onion and cook gently for 5 minutes, or until the onions are beginning to soften.
    3. Turn up the heat to medium, add the sliced fennel, and saute gently for an additional 6 to 8 minutes or until the fennel is tender and slightly caramelized. Add the garlic and red pepper flakes and continue to cook, stirring frequently, for another minute or two. Turn off the heat.
    4. When the fennel is almost cooked, add the pasta to the pan of boiling water and cook until al dente, adding the kale to the pasta pot about 2 to 3 minutes before the pasta is done cooking.
    5. Drain the pasta (reserving ½ cup of the starchy cooking water) and greens thoroughly and toss with the onion and fennel mixture in the pan – adding pasta water if necessary. Add the lemon juice, season with salt and pepper, and serve immediately.

    Drizzle each serving with chili oil, fennel fronds, and lots of grated parmigiano-reggiano cheese. FSO tip: make your own chili pepper oil by lightly heating a cup of olive oil with one tablespoon red pepper flakes.

    Sausage, Lentils, &  Rainbow Carrots w/ Fennel (a fennel trifecta!) – adapted from Gourmet Magazine

    Ingredients:

    • 1 cup dried lentils 
    • 4 1/2 cups cold water
    • 1 1/2 teaspoons salt
    • 1 medium fennel bulb, stalks discarded, reserving fronds
    • 3 1/2 tablespoons olive oil
    • 1 medium onion, finely chopped
    • 2 diced rainbow carrots
    • 1/2 teaspoon fennel seeds
    • 3 Frog Song Chorizo links or sweet Italian sausages
    • 3 tablespoons chopped fresh flat-leaf parsley
    • 1/2 teaspoon black pepper
    • 1 tablespoon red-wine vinegar, or to taste
    • Extra-virgin olive oil for drizzling (optional)

    Instructions:

    1. Bring the lentils, water, and 1/2 tsp salt to a boil in a saucepan, then reduce the heat and simmer until the lentils are just tender, about 15 minutes (check at 15 minutes and simmer a bit longer if they’re not fully yet cooked.) You want them to be tender, but not falling apart. When they’re tender, drain them in a colander but reserve about 1/2 cup of the cooking water.
    2. While the lentils simmer, dice the fennel bulb into 1/4-inch pieces, and chop 2 tbsp of the fennel fronds. Heat 3 tbsp oil in a large heavy saucepan over medium heat until hot, then add the onion, carrot, fennel seed, fennel bulb, and remaining 1 tsp salt. Saute the vegetables until they’re tender, about 10 minutes.
    3. Meanwhile, cook the Frog Song chorizo or sausages in a separate pan in the remaining 1/2 tbsp oil over medium-high heat until they’re golden brown and cooked through. Transfer to a cutting board and let them rest for about 10 minutes. 
    4. When the vegetables and sausage are cooked, stir the lentils into the vegetables (adding some of the reserved cooking water if it looks too dry) and warm them over medium heat until heated through. Stir in the parsley, pepper, 1 tbsp vinegar, and 1 tbsp fennel fronds. Taste and season with additional salt or pepper if needed.
    5. Slice the chorizo on the diagonal. Divide the lentils among 4 plates, mounding them slightly. Arrange the slices of sausage over the lentils, and garnish with the additional tablespoon reserved fennel fronds and a drizzle of olive oil.

    Caramelized Tokyo Turnips

    Ingredients: 

    • 1 bunch Tokyo turnips
    • 2 tbsp butter

    Instructions: 

    1. Wash turnips by scrubbing any dark or discolored areas. No need to peel these skin tender morsels. Cut them in half, top to bottom. 
    2. In a skillet large enough to hold all of your turnips cut-side-down add about ¼” of water and set on a medium high heat burner. When the water begins to simmer, cover and reduce heat to medium. 
    3. Simmer for 5 minutes, remove the cover and dot two tablespoons of butter into simmering turnips.
    4. Raise the flame again to medium high and allow the water to boil off and the butterfat to begin caramelizing the turnips.
    5. Check the cut side of one turnip for browning. When the turnips have a golden-brown cut side, use tongs to stir and coat the outside in brown butter. Check for doneness by piercing a turnip with a paring knife tip. They should be tender but not soft, a little “tooth” in the bite. Serve at once.