Tag: cucumbers

  • CSA Fall 2022- Week 6

    This week your CSA will include-

    From Frog Song Organics-

    • Arugula
    • Green Beans
    • Bok Choy
    • Cucumbers
    • Purple Daikon Radishes
    • Sweet Potato Yam Fingerlings

    From New Sprout Organic Farm–

    • Yellow Squash
    • Green Bell Peppers
    • Scallions-Little Pond Farm

    Purple Daikon Salad with Beets and Bok Choy- The Vegan Atlas

    Ingredients
    • 1 purple daikon radish, ends trimmed, and scrubbed
    • 1 baby bok choy, sliced
    • 2 to 3 medium beets
    • 1/4 cup cilantro leaves
    • 2 scallions, thinly sliced
    • 1/3 cup bottled or homemade sesame-ginger salad dressing
    • Salt and freshly ground pepper to taste
    INSTRUCTIONS
    • Microwave the beets in a lidded casserole dish, starting with 2 minutes per beet, and adding a minute thereafter until the beets can be pierced through but not overdone. Allow to cool to room temperature (expedite by plunging into ice water, if you’d like).
    • When the beets have cooled, peel and dice them.
    • Cut the purple daikon in half lengthwise, then slice thinly into half-circles.
    • In a serving bowl, combine the daikon and beets with the remaining ingredients. Allow to stand for a few minutes, then serve.

    Purple Daikon Radish Cucumber Salad- This Healthy Table

    Ingredients
    • 2 Daikon radishes
    • 1 cucumber
    • 2 tablespoons sesame oil
    • 2 teaspoons rice wine vinegar
    • 1 teaspoon kosher salt
    • 1 teaspoon granulated sugar
    • ½ teaspoon red pepper flakes
    • ½ teaspoon ground black pepper
    • ½ teaspoon white sesame seeds
    • ½ teaspoon black sesame seeds
    Instructions
    • Peel the daikon radishes and slice them very thinly (1/32 on a mandolin). Thinly slice the cucumber (1/16 on a mandolin) and combine the cucumber and radish slices in a mixing bowl.
    • Combine the sesame oil, rice wine vinegar, kosher salt, granulated sugar, red pepper flakes, and sesame seeds in a small mixing bowl. Stir till the salt and sugar have dissolved.
    • Pour the sesame dressing over the sliced veggies and toss them till coated. Let sit for 15 minutes to marinate and then toss again.
    • Serve in a large bowl or spread out on a platter

    Arugula Chimichurri

    Ingredients

    • 1 Cup Arugula 
    • 1/4 Cup Parsley
    • 1/4 cup Scallion fresh, chopped
    • 1 Clove Garlic
    • 1/2 teaspoon Chili Flakes (more or less for spice level)
    • 1/2 teaspoon Salt- to taste
    • 1 tablespoon Red Wine Vinegar
    • 1/2 Cup Olive Oil

    Instructions

    • Add all ingredients except vinegar and oil to food processor or blender and pulse, making sure to incorporate and blend all ingredients. Conversely, grind ingredients with a mortar and pestle.
    • Add red wine vinegar and olive oil and blend until a paste forms, scraping as needed. Scrape down the sides as needed. Add oil to desired consistency, it will thicken as it is cooled.
    • Cover and store in the fridge or freeze.

    This recipe goes wonderfully over grilled steak or cast-iron sauteed mushrooms with melted Bleu Cheese. Add to a charcuterie board with a rich cheese, like bleu or brie.

    Creamy Vegan Arugula Soup- Detoxinista

    • 1 tablespoon extra-virgin olive oil
    • 1 yellow onion, chopped
    • 2 stalks celery, chopped
    • 3 cloves garlic, minced
    • 1 pound yukon gold potatoes, chopped into 1-inch chunks
    • 4 cups water or vegetable broth
    • 1 1/2 teaspoons fine sea salt
    • 3 cups fresh arugula
    • 1/2 cup coconut milk
    • Freshly ground black pepper

    Instructions

    Heat the olive oil in a large pot over medium heat, and sauté the onion and celery until tender, about 8 minutes. Add in the garlic and sauté until fragrant, about one more minute. Add in the chopped potatoes, 4 cups of water or broth, and salt and bring the liquid to a boil. Once boiling, lower the heat and cover to let the vegetables simmer until the potatoes are fork-tender, about 20 minutes.

  • 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 Fall 2022- Week 4

    This week your share will have the following-

    From Frog Song Organics

    • Galangal
    • Grapefruit
    • Roselle
    • Sweet Potato Bonita Fingerlings
    • Cucumbers

    From New Sprout Organic Farm

    • Green Kale
    • Green Bell Peppers
    • Zucchini
    • Red of Green Leaf Lettuce- Aqua Organic Fresh

    This week’s bin includes the ginger look alike, galangal. It is, in fact, in the same family, with its origins from Southeast Asia. It has a stronger citrusy with pepper tones and a pleasant pine aroma; with a bit more zip than its turmeric and ginger cousins. It is fairly common in Asian dishes, especially Thai.

    Vegetable Thai stir fry

    Ingredients
    • 2 tablespoons of fat of choice, such as coconut oil
    • 1/4 cup finely chopped shallots or red onion
    • 5 to 6 cloves garlic, finely chopped
    • 2 one-inch size pieces galangal, match sticked
    • 1 zucchini, cut into matchsticks
    • 1 bell pepper, diced
    • 1 small fresh red chili, or 1/2 tsp of chili flakes (more or less depending on heat preference)
    • 1 medium carrot, thinly sliced
    • 1 – 1.5 cup chopped mushrooms of choice (any oyster variety is great!)
    • 1/4 cup coarsely chopped Thai basil, if available (you can add sweet Italian if needed)
    • 1 cup coconut rice (jasmine works as well)
    • Optional- 1/2 lbs of cooked Frog Song Ground Pork, 2 cups of cooked shrimp or Tofu (note-if using protein, double stir fry sauce and add to desired “sauciness”).

    For Thai stir fry sauce

    • 2/3 cup coconut milk
    • 2 tablespoons of fish sauce or soy/tamari for vegan
    • Juice from one small lime
    • 1/3 to 1/2 teaspoon dried crushed chili flakes
    • 1 Tbsp of cane syrup or 2 1/2 tsp of granulated cane sugar
    Directions
    •  Combine coconut milk, fish sauce, lime juice, chili flakes, and cane syrup, stirring well. Tailor to your taste- increase chili flakes to increase heat, lime to make a bold flavor, syrup for sweet etc. Set aside, can be made ahead and chilled.
    • Heat oil in a large fry pan or wok, then add the shallots, garlic, galangal, and chili/ chile flakes. Sauté for 1- 2 minutes.
    • Add the carrot, mushrooms, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes, stirring to coat. If using protein, add here as well.
    • Add zucchini, bell pepper, and 1/4 more sauce and cook for another 2-3 minutes.
    • Add more sauce as you cook to desired thickness. Serve over rice and top with basil. Enjoy!

    Notes- This a great way to use leftover vegetables. Incorporate cabbage bok choy, kale, etc towards the end and adjust sauce.

    Pepper Jam Tea Sandwiches- Adapted from Pepper Teigen’s The Pepper Thai Cookbook

    • 6 slices of white or potato bread
    • 3 ounces of cream cheese, at room temperature
    • 6 Tbsp of pepper jam (homemade or store bought)
    • 1 inch of galangal, finely minced
    • 1/2 to 1 cucumber, peeled and thinly sliced
    • Cilantro leaves
    • Salt
    Directions
    • Mix galangal into cream cheese, whipping with a fork.
    • Place bread on counter and dived the cream cheese equally among 3 slices and spread jam on the other 3 slices.
    • Top the cream cheese with cucumber slices, sprigs of cilantro, and sprinkle with sauce. Place jam slices on top and gently press down.
    • Trim off crusts and cut diagonally. Serve with your favorite tea.

    Grapefruit, Walnut, Feta Salad- My Recipes (adapted)

    Ingredients
    • 1 small grapefruit
    • 1 cucumber peeled, de-seeded, cut into chunks
    • 2 tablespoons extra-virgin olive oil
    • ½ teaspoon sugar
    • ⅛ teaspoon salt
    • ⅛ teaspoon black pepper
    • 4 cups torn lettuce
    • 4 tablespoons crumbled feta cheese
    • 4 tablespoons toasted walnuts
    Directions
    • Peel and section grapefruit over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes.

    • Combine juice, olive oil, sugar, salt, and pepper, stirring with a whisk. Divide lettuce evenly among 4 plates; sprinkle 1 tablespoon crumbled feta cheese and 1 tablespoon toasted walnuts over each salad. Divide grapefruit sections evenly among salads, and drizzle with vinaigrette.

  • CSA Fall 2022- Week 1


    Welcome to your Fall CSA share. In your first fall share you will receive the following-

    From Frog Song Organics-

    • Roselle
    • Spring Mix
    • Fuyu Persimmons (non-astringent)

    From our Partner Farms-

    • Cucumbers – New Sprout Organic Farms
    • Fennel- New Sprout Organic Farms
    • Curly Kale- New Sprout Organic Farms
    • Salad Tomatoes- New Sprout Organic Farms
    • Spaghetti Squash- Clem’s Organic Garden
    • Green Butter Lettuce- Organic Aqua Fresh

    Roselle Citrus Punch

    Ingredients
    • 8 cups of water
    • 1 pint of Roselle
    • 1 piece of ginger, about one inch, roughly chopped
    • 1/4 cup of cane sugar, cane syrup, honey or any sweetener of choice (more or less to taste)
    • Juice from 1 lime
    • Juice from 1/2 orange
    • Dash of cinnamon (optional)
    Directions
    • Remove the calyces petals from the seed pod. Discard pod.
    • Make simple syrup- bring water and sweetener to a boil, stirring frequently. Turn down to a simmer.
    • Add roselle and ginger. Bring back to a low boil for 10 minutes. Return to a simmer for approx 10 more minutes or until a deep red color. Remove from heat and cool to room temperature.
    • Using a citrus juicer (or squeeze by hand), add lime and orange juice, stirring well. Add cinnamon and stir. Using a strainer, strain liquid into a pitcher. Discard pulp. Chill before serving, serve with a lime wedge and/or cinnamon stick.

    Notes- You can use a instapot and pressure cook the first 4 ingredients for 10 minutes. Follow the rest of the recipe. A crockpot would work as well; cook first 4 ingredients on high for 4 hours. Finish with fresh citrus.

    Add club soda or your favorite spirit to make this a refreshing cocktail.

    Baked Spaghetti Squash Fritters- Eating Well

    Ingredients
    • 1 spaghetti squash (about 3 pounds), halved lengthwise and seeded
    • 2 tablespoons olive oil, divided
    • ½ cup grated yellow onion 
    • 1 large egg, separated
    • ¼ teaspoon baking powder
    • ¼ teaspoon coarsely ground pepper
    • ⅛ teaspoon salt
    • ¾ cup thinly sliced scallions, divided
    • ½ cup shredded cheese
    • ¼ cup sour cream
    • 3 slices bacon, cooked and crumbled- optional
    Direction
    • Preheat oven to 400 degrees F. Arrange squash halves, cut-sides down, on a large rimmed baking sheet lined with parchment paper. Bake until very tender when pierced with a fork, about 50 minutes. Remove from oven; let cool slightly, about 10 minutes. (Alternatively, place squash halves, cut-sides down, in a microwavable baking dish. Pierce the squash shells with a fork. Add 1/2 to 3/4 inch of water to the dish. Cover and microwave on High until the squash is tender when pierced with a fork, 10 to 15 minutes.)
    • Using a fork, scrape out the squash flesh (spaghetti-like strands) to equal 3 packed cups.
    • Line a rimmed baking sheet with parchment paper; brush with 1 tablespoon oil and set aside. Working in batches, place the squash strands and onion in the center of a clean towel; squeeze firmly over the sink to remove as much liquid as possible. Combine the squeezed squash mixture, egg yolk, baking powder, pepper, salt and 1/2 cup scallions in a large bowl. Whisk egg white in a small bowl until frothy; stir into the squash mixture.
    • Scoop about 3 tablespoonfuls of the squash mixture into a mound on the prepared baking sheet; flatten into a 3-inch round using a spatula. Repeat the process with the remaining squash mixture, making 8 fritters total spaced 2 inches apart.
    • Brush the tops of the fritters evenly with the remaining 1 tablespoon oil. Bake until crisp and golden, 10 to 12 minutes per side. Remove from the oven. Sprinkle the fritters evenly with cheese. Continue baking until the cheese melts, about 2 minutes.
    • Optional- Top the fritters evenly with sour cream, crumbled bacon and the remaining 1/4 cup scallions.

    White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini- adapted from CookingLight’s Farm to Table cookbook

    Ingredients
    • 1 Tbsp olive oil
    • 1/2 cup of chopped onion
    • 1/4 (4 ounces) of Frog Song Italian Sausage link, cut into 1/2 inches slices
    • 1 bunch of kale, stems removed, leaves chopped
    • 1/2 cup water
    • 2 cans or organic cannellini beans, or other white beans, drained and rinsed
    • 1 pint of salad tomatoes, quartered.
    Directions
    • Heat oil in a large skillet over medium-high heat. Sauté onions and sausage 4 minutes or until sausage is browned. Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.

    Sweet-and-Sour Cucumber Salad- The Nimble Cook by Ronna Welsh

    • 2 cups of thinly sliced cucumbers
    • 1 cup very thinly sliced onion
    • 1 cup of thinly sliced celery
    • 1 tsp coarse salt
    • 1/2 cup distilled white vinegar
    • 2 tsp sugar
    • 2 tsp whole-grain mustard (most mustards will work)
    • 1/4 cup coarsely chopped fresh herbs of choice
    Directions
    • Toss the cucumbers, onion, and celery with the salt and let sit for 30 minutes to soften and season; they will release a good amount of water.
    • In a medium bowl, mix the vinegar, mustard, and sugar together. Drain the vegetables and add the dressing. Add the herbs, toss well, and taste for salt. Serve, or store in the fridge for 3 days.

  • CSA Summer 2022- Week 1

    Welcome to your summer share! This week in your CSA you will find the following:

    • Cantaloupe
    • Cucumbers (nonconformers)
    • Fairy Tale Eggplant
    • Figs
    • Green Leaf Lettuce
    • Moringa
    • Onions- varied
    • Tricolor Potatoes

    The star of this show this week is the Fairy Tale Eggplant. The beauty of this fruit-and it is indeed a fruit, defined as a botanical berry, of all things- is not only in its coloration and exterior, but also its culinary versatility. It does well roasted, on caramelizing on the grill, as confit (low cooking in liquid or fat), or sautéing. We hope you enjoy these little beauties this week, and as always, let us know what you think.

    Fairy Tale Eggplant with Cashew Butter and Pickled Peppers –bon appetit.

    4 servings

    Pickled Pepper-(note FSO sweet habanero peppers work wonders in pickling)

    • 1 cup distilled white vinegar
    • ¼ cup sugar
    • 1 Tbsp. kosher salt
    • 3 mini bell peppers (or sweet habaneros from FSO) seeds and ribs removed, thinly sliced crosswise
    • 3 mixed chiles (such as serrano, Fresno, and/or jalapeño), thinly sliced crosswise

    Cashew Butter

    • 1 medium shallot, thinly sliced
    • 2 garlic cloves, smashed
    • 1 cup cashews
    • ⅓ cup extra-virgin olive oil
    • ⅓ cup vegetable oil
    • 1 tsp. sugar
    • 1 tsp. kosher salt
    • 2 Tbsp. fresh lime juice
    • 1 tsp. fish sauce

    EGGPLANT AND ASSEMBLY

    • 3-6 Tbsp. vegetable oil
    • 2 lb. eggplants, preferably fairy tale, cut into 1½”-thick wedges, halved if small
    • Kosher salt
    • 1 medium shallot, finely chopped
    • 2 Tbsp. fresh lime juice
    • ¼ cup basil leaves
    • ¼ cup cilantro leaves with tender stems
    • 1 Tbsp. thinly sliced chives/ scallions

    Preparation

    PICKLED PEPPERS
    • Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.
    • Combine bell peppers and chiles in a medium heatproof bowl or container. Pour hot pickling liquid over and let cool.

    Do Ahead: Pickles can be made 1 week ahead. Cover and chill.

    CASHEW BUTTER
    • Cook shallot, garlic, cashews, olive oil, and vegetable oil in a small saucepan over medium-low heat, stirring often, until cashews are golden brown and shallots are deep golden brown, 8–10 minutes. Strain through a fine-mesh sieve into a small bowl; save oil for another use. Transfer cashew mixture to a medium bowl. Add sugar and salt and toss to combine. Let cool.
    • Blend cashew mixture, lime juice, fish sauce, and ½ cup water in a blender until very smooth and pourable (it should be about the thickness of tahini).
    EGGPLANT AND ASSEMBLY
    • Preheat oven to 450°. Heat a dry large cast-iron skillet over medium-high. Pour 3 Tbsp. oil into pan and swirl to coat. As soon as it begins to smoke, carefully add eggplants, cut side down, puzzling together to fit into a single layer. (Work in 2 batches if needed, adding another 3 Tbsp. oil to skillet between batches.) Cook, undisturbed, until cut sides are golden brown, 4–5 minutes.
    • Transfer skillet to oven (if working in 2 batches, return first batch of eggplants to skillet). Roast until eggplants are tender, about 4 minutes; season with salt. Add shallot and lime juice and toss well.

    Spread ½ cup cashew butter on a platter. Arrange eggplants on top. Scatter basil, cilantro, chives, and 1 Tbsp. drained pickled peppers over. Enjoy.

    Simple Eggplant Fries

    • Fairy Tale Eggplant
    • 2-4 eggs, beaten
    • Panko bread crumbs or Cornmeal
    • Oil with a high smoke point, such as coconut, peanut, or avocado

    Not much instruction needed for this great snack!

    • Beat the eggs in a dish, set aside.
    • Place breadcrumbs in a shallow bowl, and prepare a baking sheet lined with parchment paper.
    • Halve the eggplants, and remove any moisture by patting them dry.
    • Heat oil in a pan- it should be hot enough that if you sprinkle in the oil, it sizzles, but does not smoke.
    • Working in batches, dip eggplant in the egg wash, and then coat with the breadcrumbs. Fry until golden brown, flipping with a tongs halfway through. Let dry on parchment paper backing sheet.

    Enjoy as a snack or as a side dish with your favorite dipping sauce. This a great accompaniment with anything off the grill.

    Honey Roasted Figs with Rosemary and Balsamic

    Ingredients
    • 1 Pint of Figs
    • 1 Tbsp of Balsamic Vinegar
    • 1 Tbsp of Gallberry Honey
    • A few sprigs of Rosemary
    • Bleu Cheese Crumbles
    • Salt to taste
    Directions
    • Preheat oven to 400 degrees
    • Cut figs and place on a baking sheet line with parchment paper, cut side down.
    • Salt the figs and drizzle figs with honey and balsamic, and top with rosemary sprigs (you can brush oil on rosemary to keep from burning but a char is fine.)
    • Roast figs for 8-10 minutes until soft. Remove from heat and increase oven to 425.
    • Flip the figs and crumble bleu cheese over the top. Return to 425 and roast the figs until the bleu cheese has slightly melted and the balsamic is a thick consistency, careful not to burn. This should take 4-5 minutes. Remove from heat, and discard rosemary. If you would like, you can top with lemon zest for a zip of acid or a little more honey for added sweetness.