Tag: cubanelle peppers

  • Cubanelle Peppers

    Our delicious alternative to the bell pepper! Known and cooked throughout the world, cubanelle peppers brighten any summertime dish. Originally from South and Central America, and adapted to the island of Cuba, the cubanelle makes the best sofrito. We love it for stir-frying fajita style, with some sweet onions, a simple protein, and home-made tortillas. They’re amazing stuffed and pickled (like pepperoncini) as well.

    Cubanelle peppers are well adapted to our Florida climate and humid summers. We utilize natural hay mulch to keep the soil temperature cool and interplant with eggplants to confuse the pests. Thanks to these regenerative methods, and a lot of hard work from our team, we’ll hopefully enjoy cubanelles into the hottest part of the summer!

    These mild, thin-walled peppers are great to add a crunch to any hash or stir-fry.

    Watch our YouTube short on this wonderful summer-time pepper:

    Check out this recipe for Italian-style stuffed Cubanelle Peppers with sausage and cheese. For a vegetarian version, stuff with tempeh or seasoned rice and beans, or throw them on the grill as a side dish.

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  • CSA 2023 Summer Week 10

    Tulsi Basil

    Beets (COG)

    Galangal

    Okra

    Cubanelle Peppers

    Spaghetti or Acorn Squash

    Sweet Potato Greens

    Murasaki Sweet Potatoes

    Grape Tomatoes (NSOF)

    September brings fall vibes to many parts of the country, but with temps hovering in the 90s, we’re still more ice cream than hot apple cider. Some of the herbs and veggies in this week’s share probably aren’t the first ice cream flavors that come to mind, but many are perfect ingredients. Our Tulsi basil is slightly fruity with a hint of clove and vanilla that lends itself to creamy frozen dessert. If cream isn’t your jam, check out the Beetroot sorbet recipe below. Beets are a natural source of sugar, and thanks to their high fiber content, absorb into the bloodstream more slowly than cane sugar. This dessert comes packed with folate, magnesium, potassium, and Vitamin C.  You can also experiment with pumpkin, squash, carrots, and corn for more healthy options.

    If you want to give homemade ice cream a shot but don’t have a machine, we’ve got good news: You can make it at home without any special equipment. Check out our recipes below, and let us know your own ice cream hacks!

    Tulsi Basil Ice Cream – adapted from spicesnflavors.com

    Ingredients:

    • 3/4 cup basil leaves
    • 1cup full fat milk
    • 1 cup sweetened condensed milk
    • 300 ml heavy cream
    • ½ cup shredded coconut (optional)

    Instructions:

    In a saucepan, heat milk and basil leaves until it comes to a rolling boil. Once the milk boils, switch off the gas, cover the saucepan with a lid and let it rest for 30 minutes.

    Next blend the milk in the blender with basil leaves. Add condensed milk and coconut. Blend everything well. Do a taste test at this point to match your taste buds.

    Whip the cream until stiff peaks form. Fold in blended mixture. Transfer to a freezer safe container and freeze for a minimum of 4 hours or until the ice-cream is set, preferably overnight.

    Beetroot Sorbet

    Ingredients:

    • 1 cup cooked beets (roasted, steamed or boiled)
    • ¼ cup sugar
    • ¼ water
    • 2 teaspoons lemon juice
    • 2 teaspoons vanilla extract

    Instructions:

    Puree the beetroot with a hand blender until smooth, then set aside.

    In a small saucepan over a medium-low heat, combine the sugar and water, stirring occasionally until completely dissolved. This could take about 5 minutes. Remove from the heat and leave to cool slightly.

    In a food processor, blend the cooled sugar syrup with the pureed beetroot, lemon juice and vanilla until smooth.

    If using an ice-cream maker, pour the cooled mixture into the pre-frozen bowl of the ice-cream maker and churn until thick, according to the manufacturer’s instructions, then either serve immediately or pour into a freezer-safe dish to store in the freezer

    If not using an ice-cream maker, pour the cooled mixture into a large freezer-safe dish and freeze, mixing it well with a fork every half hour over the next 4 hours. Transfer to the fridge for 15 minutes to soften before serving.

    Acorn Squash Ice Cream (machine required)

    Ingredients:

    • 1 acorn squash
    • 2 tablespoons butter
    • 1 tablespoon water, or as needed
    • 4 egg yolks
    • ½ cup light brown sugar
    • 2 cups heavy whipping cream
    • 2 cups milk
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground ginger
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground allspice

    Instructions:

    Preheat oven to 350 degrees F. Place squash, pointed-side up, on a baking sheet.

    Bake in the preheated oven until squash is tender, about 1 hour. Cool squash until easily handled. Cut squash in half, remove seeds and stringy parts of meat, and peel skin from the squash and discard.

    Mash the squash meat in a bowl and measure 1 cup meat.

    Combine 1 cup squash meat and butter in a saucepan; add enough water to make squash stir-able. Cook squash mixture over low heat until squash softens, adding more water if needed to thin the squash, about 15 minutes. Remove saucepan from heat and cool squash mixture.

    Beat egg yolks and brown sugar together in a bowl using a whisk until thickened.

    Heat cream and milk together in a saucepan over low heat until mixture begins to simmer. Gradually pour cream mixture into the egg yolk mixture and beat until smooth to temper the eggs. Pour the cream-egg mixture into the saucepan; simmer over low heat until mixture is thickened and easily coats the back of a spoon, about 20 minutes. Strain cream mixture through a fine-mesh strainer into a large bowl and cool to room temperature.

    Beat squash mixture into cream mixture until smooth; stir in vanilla extract, ginger, salt, and allspice. Cover bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours.

    Stir cream mixture and transfer to an ice cream maker and follow manufacturer’s instructions for making ice cream.

  • CSA 2023 Summer Week 2

    Dilly Beans

    Napa Cabbage (Clem’s Organic Gardens)

    Red Leaf Lettuce (New Sprout Organic Farm)

    Moringa

    Sweet Red Cured Onions

    Pineapple Pears

    Cubanelle Peppers

    Fingerling Sweet Potatoes

    Heirloom Tomatoes

    The Tree of Life

    The Moringa in this week’s share has deep roots, literally and figuratively. For centuries, it’s been called the Tree of Life. That’s a big name to live up to. Moringa meets the challenge. It’s mentioned as a cure of over 300 diseases in Ayurvedic medicine. Immune booster, check. Heart health, check. Anti-inflammatory, check… the list goes on and on. It has a heating virya (action), pungent, bitter rasa (taste), and pungent vipaka (post-digestive effect). Kapha and Vata doshas, take note!
     
    Moringa has a some pretty high profile endorsements too. Moses used the seeds at Sinai to purify and provide drinking water. The Mauryan warriors who defeated Alexander the Great used it before going into battle – they believed it was their secret weapon. The stems and leaves you’ll receive in your share are packed with nutrients, including vitamins A, C, and E, as well as minerals like calcium and potassium. We toss a handful of leaves in our pan every time we make dinner so we can enjoy the amazing health benefits without doing anything out of our normal schedule (hey, we can’t all be Moses, right?). It’s so easy! We’re excited to share this extraordinary plant with you this week. Check out our recipes below and let us know your favorite way to reap the benefits.

    Recipes

    Moringa Leaf Stir-fry

    Ingredients:

    • 1 cup moringa leaves
    • 1/4 teaspoon grated turmeric
    • 1/4 cup grated coconut
    • Pinch of salt
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 cup shallots
    • 1 tablespoon diced chili pepper
    • 1 sprig curry leaves (optional)

    Instructions:

    • Wash and drain the moringa leaves. Get rid of all the thick sprigs. Finely chop the shallots.
    • Crush the shallots with the flat surface of your knife. Chop them.
    • Take the moringa leaves, grated coconut, turmeric powder, and salt in a mixing bowl and combine well.
    • Heat the oil in a pan, splutter mustard seeds followed by the chopped shallots.
    • After the shallots are cooked to tender, add crushed chilies and curry leaves.
    • Saute for a couple of minutes on a medium heat, then add the mixed moringa leaves and combine well.
    • Cook with the lid closed for 10 minutes. Add salt if required. Stir occasionally.
    • Open the lid, stir well, and cook for 2 minutes.

    Moringa Smoothie

    Ingredients:

    • 1 cup almond milk
    • 1/2 cup fresh moringa leaves
    • 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.

    Pineapple Pear Slaw

    Ingredients:

    • 2 large stalks celery, julienne cut
    • 2 Pineapple pears, peeled and julienned
    • ¼ cup fresh cilantro leaves, finely chopped
    • 2 green onions, thinly sliced, (scallions)
    • ½ inch knob fresh ginger, peeled and finely grated
    • 2 tablespoons lime juice, freshly squeezed
    • 2 tablespoons rice vinegar
    • ¼ teaspoon Thai chili pepper, very finely chopped (optional)

    Instructions:

    Whisk together the ginger, lime juice and rice vinegar, then toss with the remaining ingredients. Let stand for a few minutes before serving.

     

  • CSA 2023 Spring Week 12

    Week 12 of our Spring Season brings:

    Tulsi Basil

    Green Cabbage (Watsonia Farms)

    Cantaloupe

    Carrots (Clem’s Organic Gardens)

    Purple Daikon or Black Spanish Radish

    Lettuce (New Sprout Organic Farm)

    Onions (Scallions)

    Cubanelle Peppers

    Grape Tomatoes (New Sprout Organic Farm)

    Time to Renew!

    Our Spring Season is winding down, and a huge THANK YOU to those of you who have already renewed for the Summer Season that runs from July 5 – September 30! Haven’t renewed yet? Don’t worry – we’ve made it easy! On June 26, all CSA Memberships will automatically renew and charge your card on file for the same share type and apply any existing credit to your renewal. If you decide not to renew, no problem! To opt out, email us by June 25th to info@frogsongorganics.com and we will confirm receipt of your email by June 26th.

    During the summer season, we supplement your shares with lots of greens from our partner producers. You’ve probably already noticed these lettuces and herbs starting to pop up in your box, and this week our partners provide heartier veggies like cabbage, carrots, and tomatoes too. First though, when you open this week’s box, take a moment to breathe in the soothing aroma of the Tulsi Basil from our farm. This extraordinary herb’s adaptogenic properties improve your ability to manage stress. Boil water and steep for 5-10 minutes for a refreshing and calming hot or iced tea. We also share a delicious Tulsi Chai recipe below.

    This week’s crunchy, Cubanelle peppers also hail from our farm. These peppers are more sweet than spicy. Read below to learn how to make sofrito, that Latin sauce used to add a delicious flavor to rice, beans, meats, soups, and stews (it’s similar to the Cajun Holy Trinity and French Mirepoix). Or, if you’re in the mood for Italian cuisine, check out our recipe for stuffed Cubanelles; the recipe calls for hamburger, but if you want to take it to the next level, use our pastured pork – BAM!

    Recipes

    Sofrito

    Ingredients:

    • 2 green bell peppers seeded and chopped
    • 2 cubanelle peppers seeded and chopped
    • 4-5 aji dulce peppers seeded and chopped
    • 1 sweet red or white onion chopped
    • 8 cloves garlic chopped
    • 1 bunch cilantro leaves about 1 cup loosely packed
    • 1 cup cherry tomatoes, chopped
    • Salt to taste
    • ¼ cup olive oil

    Instructions:

    • Add all of the ingredients to a food processor. Process until you reach the consistency you prefer. Either chunky or very smooth.
    • Taste and adjust for salt.
    • Store in the refrigerator and uses as needed or freeze in small batches.

    Stuffed Cubanelle Peppers –simpleitaliancooking.com

    Ingredients:

    • 1 cup breadcrumbs
    • 1/2 cup grated Romano cheese
    • 1 beaten egg
    • 1 lb ground beef (or substitute FSO pastured pork)
    • 1 pint cubanelle peppers
    • 3 tbsp olive oil
    • 2 tbsp fresh basil
    • 2 tbsp fresh or dried parsley

    Instructions:

    • Preheat oven to 375 F.
    • Wash peppers and cut the tops off
    • In a medium bowl, mix all ingredients (except peppers) with the beef
    • Carefully stuff each pepper with the seasoned beef mixture
    • Place in an oven proof dish/pan (note – some mixture may come out)
    • Add a little water (about 1/4 cup maybe) to help steam them, cover and bake for 60 -90 minutes until the peppers are extremely soft and beef is cooked

    Tulsi Chai

    Ingredients:

    • 1 cup milk
    • 1 1/2 cup qater
    • 1 tea bag-black or green or 2 tsp tea leaves
    • 10 Tulsi leaves
    • 1/2 inch piece of ginger or turmeric (or 1/4 of both)
    • 1/2 tsp sugar

    Instructions:

    • Crush the Tulsi Leaves with ginger/turmeric with a mortar and pestle (coffee grinder works as well)
    • Add water to a pot and bring Tulsi mixture to a boil over medium hear. Add tea. Boil for 2 minutes.
    • Add milk and sugar, allow to boil and then reduce to a simmer.
    • When tea is to desired color, remove from heat.
    • Strain liquid and Enjoy!

  • CSA 2022 – Fall Week 13

    Happy New Year! After four consecutive nights of frost, we are delighted to provide the following produce from our farm in your final CSA shares of the year:

    • Napa Cabbage 
    • Oranges
    • Braising Mix (baby kales & rainbow chard), bag
    • Spring Mix, bag
    • Red Leaf Lettuce
    • Daikon Radishes 
    • Cubanelle / Shishito Peppers
    • Fresh Turmeric
    • Sweet Potato Yams, fingerlings

    Cabbage Fried Rice – Food & Wine

    Ingredients

    • 2 tablespoons vegetable oil
    • 1 small yellow onion, cut into 1/4-inch dice
    • 1 cup julienned carrots, or daikon radish
    • 4 cups shredded Napa or Savoy cabbage
    • 2 garlic cloves, minced
    • 2 tablespoons minced peeled fresh ginger, and/or fresh turmeric
    • 4 cups cooked long-grain white rice (the best fried rice is made with leftover, refrigerated rice)
    • 4 large eggs, beaten
    • 2 tablespoons soy sauce
    • Juice of 1 lime
    • 2 scallions, thinly sliced

    Directions

    1. In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.
    2. Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.

    Vibrant Orange & Arugula Salad – Cookie & Kate

    Ingredients

    Salad

    • ¼ cup sliced almonds
    • 5 to 6 ounces baby arugula/spring mix
    • 2 oranges, peeled and sliced into thin rounds
    • 2 ounces goat cheese, crumbled (about ½ cup)
    • ¼ cup thinly sliced and roughly chopped radishes
    • Pinch of ground cinnamon, to sprinkle on top

    Lemon Dressing

    • ¼ cup extra-virgin olive oil
    • 3 tablespoons lemon juice
    • 1 ½ teaspoons honey
    • ¼ teaspoon salt

    Directions

    1. First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they’ll burn!), about 5 minutes. Transfer them to a bowl to cool.
    2. Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
    3. In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it’s unpleasantly tart.
    4. Once you’re ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.

    Smoky Sweet Potato Kale Salad with Hot Ginger Dressing – How Sweet Eats

    Ingredients

    • 2 to 3 medium sweet potatoes, peeled and cubed (½ to 1 inch cubes)
    • olive oil spray, or olive oil for drizzling
    • kosher salt and pepper
    • ½ teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • ¼ teaspoon chipotle chili powder
    • 1 to 2 bunches of curly green or tuscan kale, stems removed and torn into pieces (about 6 to 8 cups)
    • ¼ cup roasted pepitas
    • furikake seasoning, optional

    Hot Ginger Dressing

    • 1 1/2 tablespoons toasted sesame oil
    • 1 small shallot, diced (or diced red onion)
    • 1 tablespoon chopped fresh ginger
    • 1 garlic clove, minced
    • 3 tablespoons red wine or apple cider vinegar
    • 1 tablespoon honey
    • 2 teaspoons soy sauce
    • ½ cup olive oil

    Directions

    1. Preheat the oven to 425 degrees F.
    2. Place the sweet potatoes on a nonstick baking sheet and toss them with a drizzle of olive oil (or use olive oil spray). Stir together the smoked paprika, garlic powder, chili powder and a big pinch of salt and pepper in a bowl. Sprinkle it evenly over the sweet potatoes and toss well.
    3. Roast the sweet potatoes for 25 to 30 minutes, until fork tender.
    4. While the sweet potatoes roast, make the dressing. Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2 minutes. Stir in the ginger and garlic and cook for 2 minutes more. Reduce the heat to low. Whisk in the vinegar, honey and soy sauce. Whisk in the olive oil until emulsified.
    5. Place the kale in a bowl. Drizzle on 1 to 2 tablespoons of the dressing and using your (clean) hands, massage the kale for a few minutes until all the leaves are coated. Let this sit for 5 to 10 minutes. It helps to break down the toughness of the kale and makes it less bitter.
    6. When the potatoes are done, add them on top of the kale. Drizzle with more of the dressing, then top with pepitas. Sprinkle on furikake seasoning if you’d like. Serve!