Tag: cucumbers

  • Spring 2022 CSA- Week 11

    This week you will see the following in your CSA:

    • Tricolor Beans
    • Green Cabbage
    • Cantaloupe melon
    • Cucumbers- nonconformers
    • Red Butterhead Lettuce- Aquaponics from Organic Aqua Farm
    • Scallions, bunched
    • Shishito Peppers
    • Muraski Sweet Potatoes
    • Tomato Slicers- NSOF

    We hope you enjoy the following recipes, including some of our own twists on classic favorites. Check back for more!

    Vegetarian BLT- Beans, Lettuce, and Tomato with avocado spread

    Ingredients

    For the “bacon” beans:

    • Apprx 1/2 lb of Tricolor beans, patted dry and ends trimmed.
    • Olive oil- enough to coat beans.
    • pinch of garlic salt
    • 1 tsp instant coffee or wet coffee grounds
    • 2 tsp of brown sugar
    • 1 tsp of water
    • Pinch of Kosher Salt
    • Fresh Cracked Pepper

    For the avocado spread

    • One avocado
    • Juice of halt a lemon
    • Extra Virgin Olive oil
    • salt and pepper to taste
    • One tomato, sliced to desired thickness
    • Butterhead Lettuce, patted dry and torn
    • A few slices of your favorite bread, toasted

    Directions

    • Make your spread- scoop out avocado into a bowl and add lemon juice and olive oil. Mash and whip with a fork into a smooth consistency Add salt and pepper to taste, cover and chill until ready to use.
    • Preheat oven to 425. Toss trimmed beans with olive oil, enough to coat but not oversaturate, and salt. Roast beans for 12-14 minutes, until tender and crisp, close to caramelized. Do not overcook.
    • While beans are roasting, prepare to “baconize” them. Whisk together water, coffee and sugar. Place in a sauté pan and cook over low heat until mixture begins to bubble and caramelize. Begin to stir when mixture begins to caramelize, being careful to not burn. Add water as needed; the consistency should be that it slowly drips off your spoon.
    • Once your beans are done, put in a bowl and toss with the coffee/sugar mixture to coat. Add course black pepper and toss once more.
    • Assemble the sandwich: Spread avocado spread on one side of both pieces of the toast. Place the beans on top of one slice- the spread should help keep beans in place. Stack with tomato and lettuce, and top with other slice of toast. Cut diagonally across the beans, and Enjoy!

    For those who interested in our pork share bacon- try a BBLT! Our bacon can be ordered online here.

    Tricolor Bean Salad-Food Network Vegetarian (adapted for fresh)

    • One pint of tricolor beans, ends trimmed and discarded, beans sliced in thirds
    • 2 bunches scallions, sliced
    • 1 red bell pepper, diced
    • 1 green bell pepper, diced
    • 1 jalapeno, minced and seeded
    • 2 large tomatoes, seeded and diced
    • 2 limes
    • 5 cloves garlic, minced
    • 1/4 cup olive oil
    • 1 teaspoon cayenne pepper
    • 1 teaspoon chili powder
    • Hot sauce
    • Salt
    Directions
    • Blanche the beans. Bring a pot of SALTED water to a rolling boil. Assemble a ice water bath in a big bowl. Toss beans in boiling water for 3 minutes or until al dente. Using a slotted spoon of mesh strainer, remove beans and place into an ice bath. This will ensure they stop cooking; by shocking them you keep the brightness and crispness of the beans.
    • In a large bowl add beans, scallions, red and green peppers, jalapenos, and tomatoes. Toss to combine. In small bowl whisk together juice of limes, garlic, olive oil, cayenne, chili powder, a dash of hot sauce and salt. Pour over bean mixture and toss to combine. Top with cilantro and serve.

    Grilled Melon and Cheese sandwich

    Grilled cheese and melon? Sounds out there, right? Well if you aren’t married to the idea, you can’t- a-loupe. So commit and give it a try anyway. You won’t regret it, but you will want napkins.

    Ingredients

    • Cantaloupe, seeded, and sliced with rind removed. Sliced fairly thin
    • Your favorite bread, slightly toasted ( you will finishing toasting as you make the sandwich)
    • A few slices of good, mild melting cheese, such as mozzarella, Oaxaca, or brie
    • Basil Pesto (homemade or store bought in a pinch)
    • Olive Oil
    • White ends of scallions, minced garlic, ginger, sliced red onion, or any combination of those.
    • Lemon slices
    • Salt and pepper to taste

    Directions

    • Marinate your melon slices. Mix together alliums (garlic, onion, etc) with olive oil and lemons, and rub down your melon slices. Let sit for 10 minutes.
    • Meanwhile, preheat your oven to 375 degrees, and prepare a grill to medium hot. You can also get a pan or cast iron hot on low heat
    • Remove cantaloupe from marinade (you can discard marinade), and grill each side until slight lightly charred, careful to not burn. Remove from heat and place in a oven safe oiled pan.
    • Roast cantaloupe for 5-8 minutes.
    • Make your sandwich- spread basil pesto on side of toast, and place melon slices on top. Top with sliced cheese and cook on of two ways:
    • Place the toast slice topped with the ingredients in the oven at a low broil. Broil until cheese melts, paying close attention; burning is easy to do at this setting. Pull from oven and top with other slice of toast.
    • OR Assemble the sandwich, and toast on a medium-hot sauce pan, flipping halfway through, until cheese has melted. (This is the traditional grilled cheese method, but the “flip” will be more difficult. Consider yourself warned!)
    • Cut in diagonal slices and serve.

    Note- Make it vegan by omitting cheese. Serve grilled cantaloupe of toast with a basil/olive oil spread. Basil and cantaloupe are a great combo!

  • Spring 2022 CSA-Week 8

    This week’s CSA will include the following delicious products:

    • Basil
    • Sweet Corn
    • Cucumbers – Nonconformers
    • Dandelion Greens
    • Red Leaf Lettuce
    • Parsley
    • Tri Colored Potatoes
    • Bunched Scallions
    • Strawberries

    Featured Product of the week- Dandelion Greens

    As the warm weather takes hold, we begin to see the end of the season for our leafy greens on the farm. With that said, we still have a farm favorite this week: Dandelion Greens. Dandelion greens have host of nutritional value, being loaded with Vitamin K, C, and A, and containing iron, calcium, manganese, and fiber. Dandelion Greens are know to help regulate blood pressure, lower inflammation, aid in digestion, and more (organicfacts) . To top it off, they are equally as delicious. According to James Beard award winning Chef Sean Sherman, an expert on Indigenous and native eating- “(Dandelion) is our favorite spring green- lively and peppery, great in salads, and wonderful in pesto. We often chop it to garnish soups and light stews.”

    Wild Greens Pesto- (adapted) The SIOUX Chef’s Indigenous Kitchen by Sean Sherman

    Ingredients
    • 2 cups of Dandelion Greens (also can combine in other wild greens such as mustard or lambs quarter)
    • 1/4 cup of chopped scallions or red cured onion
    • 1/4 cup of toasted sunflower seeds
    • 2/3 to 3/4 cups of sunflower or hazelnut oil
    • Pinch of salt
    • Small drizzle of cane syrup (or a pinch cane sugar)
    Directions

    Pound together the first 3 ingredients with a mortar and pestle. Slowly work in the oil and add a sugar or syrup to taste. For a smoother pesto, combine ingredients in a food processor and process, slowly working in the oil.

    Creamy Tricolor Potato Salad with Avocado (The Caliente Kitchen Show)

    Ingredients
    • 1 lb. tri-colored potatoes
    • Approx. 1/2 of small red onion
    • 1 stalk celery thinly sliced
    • 1 green scallions, thinly sliced
    • 2 Tbsp cilantro, chopped
    • 1 Tbsp red wine vinegar
    • 3 Tbsp of Mayonnaise Dressing
    • 1 heaping Tbsp non-fat Greek yogurt
    • 1/2 avocado, chunks
    • Salt and pepper to taste
    Directions
    • Wash and place potatoes in a large stock pot. Add enough water to the pot so that the potatoes are submerged under two inches of water. Bring water to a boil and cook potatoes until tender. When potatoes can be easily pierced with a sharp knife, remove then one-by one and place them in a colander to cool.
    • In the meantime, place red onion, celery, scallions, cilantro and vinegar in a bowl and set aside.
    • Once the potatoes are completely cool, cut them into one-inch chunks. Add potatoes to the large mixing bowl along with the vinegar mixture.
    • Add Mayonnaise Dressing and yogurt to the bowl. Mix well to combine.
    • Add chunk of the avocado mixing lightly to not smash the avocado chunks.
    • Season potato salad with salt and pepper to taste.

    Strawberry Flambe

    Ingredients
    • 2 cups strawberries 
    • 1teaspoon butter
    • 1 cup of sugar
    • Zest of 1 lemon
    • Zest of one orange
    • Juice of one orange
    • 2 tablespoons brandy/ dark rum
    Directions
    • Slice strawberries in half. Toss with 1/4 cup of sugar and half of the juice and macerate briefly, until the strawberries start to soften.
    • In a large saucepan melt together butter and sugar until dissolved, careful not to burn.
    • Add strawberries and sauté for a few minutes, until berries are soft and covered in sugar mixture. Add the rest of the orange juice and zest. Mix into sauté.
    • Remove from heat, keeping the pan hot and add premeasured alcohol from a container (NOT the bottle). With a long match stick lighter, CAREFULLY light the berries. Let flame dissapate and add to back to heat (Note, have a metal lid on hand in order to contain flame if needed).
    • Sauté for a few more seconds, and remove from heat. Serve hot over vanilla ice cream or a pastry of choice.

    This week we want to give a shout out to all of the people who travel across the boarders and work exceptionally hard to harvest and prepare the food we, as a country, both need and enjoy to sustain our bodies and soul. Thanks to all of those workers in the agricultural and service industries for all you do! This recipe is a nod to them and comes from a friend from Veracruz, Mexico- Chef Josué.

    Chef Sué’s Elote (Mexican Street Corn)- Chef Josué

    Ingredients
    • Roasted corn on the cob
    • Chipotle Crema
    • Cotija Cheese
    • Chili powder, sea salt to taste (or tajin)
    • Lime wedge
    • Chopped fresh cilantro
    Directions
    • Prepare Crema- 1 can of adobo chipotle peppers, 1 quart organic sour cream, 1 cup of organic mayo (note: this make plenty of sauce, feel free to scale down). Blend chipotle peppers in a processor and fold in cream and mayo. Set aside.
    • Lightly grill corn on the cob, over low heat, until barely charred. Remove from heat.
    • Brush (or roll cob) corn with with crema sauce. Sprinkle with salt and chili powder mixture.
    • Top generously with cotija cheese and chopped cilantro. Garnish and serve with lime wedge.

  • Fall 2021 CSA – Week 9

    This week, our members will enjoy the following produce from our farm in their shares:

    • Green Beans
    • Oranges
    • Baby Squash Mix
    • Jalapeno Peppers
    • French Breakfast Radish (for Wednesday & Saturday Members)
    • Purple Daikon Radish (for Thursday Members)
    • Bonita Sweet Potatoes
    • Green Tomatoes
    • Shishito Peppers (for Thursday Members)

    We’re also including, from Worden Farm:

    • Cucumbers (for Wednesday & Saturday Members)
    • Kale

    Kale, Orange and Jalapeno Salad – Lady Moon Farms

    Ingredients
    • 1 bunch Kale leaves, torn off the stalks
    • 3/4 Cup Grape tomatoes
    • 1 Jalapeño peppers, seeded and sliced thin
    • 2-3 Oranges ;1/4 cup for juicing, 1peeled and cut into chunks
    • 4 Ounces Goat cheese
    • 2 Tbs Olive oil
    • 1 Clove Garlic, minced
    • 1 Tsp Sugar
    • To taste Salt & pepper
    • 1 Tbs Sour Cream, heaping
    Instructions
    1. Wash and dry the kale.
    2. Remove the stems and chop into salad sized bites.
    3. Juice the oranges, you need 1/4 cup.
    4. Peel and cut 1 orange into chunks.
    5. Removing the seeds as best you can thinly cut the jalapeo. We always suggest using gloves for this process.\
    6. Mix kale, jalapeno, tomatoes, and orange together.
    7. Break the goat cheese into chunks with a fork and toss it into the salad.
    8. To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar.
    9. Shake vigorously until combined, add the sour cream and shake again.
    10. Toss the salad with dressing and let sit for 15 minutes before serving.

    Radish Greens Pesto – From a Chef’s Kitchen

    Ingredients
    • 4 cups radish tops (packed), washed and dried
    • 3 cloves garlic, finely chopped
    • Juice of ½ a lemon
    • ½ cup sliced or slivered almonds, coarsely chopped macadamia nuts or pistachios
    • ½ cup freshly grated Parmesan cheese
    • ⅓ cup extra-virgin olive oil plus more as needed
    • salt and freshly ground black pepper, to taste
    Instructions
    1. Combine first 6 ingredients in a food processor or blender.
    2. Process until smooth, scraping down the sides as needed.
    3. Add additional olive oil to achieve a thick sauce consistency. Season to taste with salt and black pepper.

    Orange Jalapeno Margaritas – Sue Bee Homemaker

    Ingredients
    • 6 oz. silver tequila
    • 3 oz. orange cointreau
    • 2 oz. lime juice – freshly squeezed
    • 3 oz. orange juice – freshly squeezed
    • simple syrup – to taste (optional)
    • jalapeno slices
    • salt and orange/lime wedges – to serve
    Instructions
    1. Prepare in advance. 1) Squeeze limes and oranges, and store fresh juice in the refrigerator. 2) Slice orange and lime slices for serving. 3) Make simple syrup.
    2. At party time, prepare margarita glasses. Pour kosher salt on a plate. Take a lime wedge and run it around the rims of your glasses. Dip glasses in salt, and fill glasses with ice. Garnish with orange and lime slices, and a jalapeno slice.
    3. Take a couple of fresh jalapeno slices and place in the bottom of the cocktail shaker. Use a muddler, and muddle the slices for about 5-6 seconds.
    4. Fill the cocktail shaker with ice. Add the tequila, orange liqueur, fresh lime and orange juice, and simple syrup (if desired). Shake vigorously.
    5. Pour immediately into two prepared margarita glasses. Repeat for additional cocktails.

    How to make simple syrup:

    1. Place an equal amount of water and sugar in a small saucepan. (I usually do a cup of each.)
    2. Bring to a simmer, and cook until sugar is dissolved.
    3. Remove from heat, and pour into a mason jar, or another container.
    4. After it cools, store in the refrigerator for cocktails of your choice.
    5. You will only need a couple of ounces per drink, but it’s nice to keep some in the refrigerator for emergency cocktails!

  • Fall 2021 CSA – Week 7

    Please enjoy the following produce from our farm in this weeks share:

    • Grapefruit
    • Purple Daikon Radishes
    • Roselle Hibiscus
    • Sugar Cane
    • Sweet Potato Yams

    And these delicious items from our partner producer, Worden Farm:

    • Kale
    • Zucchini
    • Cucumbers
    • Shishito Peppers

    Roselle Hibiscus “Cranberry” Sauce – Edible – Tampa Bay

    Ingredients
    • 5 cups chopped roselle calyces (seedpods removed)
    • 2 cups orange juice
    • 1-1½ cups sugar
    • zest of 2 oranges
    Instructions
    1. Combine all ingredients in a saucepan over medium-low heat and bring to a simmer, stirring often, for about 20 minutes.
    2. Taste and add more sugar if needed.
    3. Once the roselle calyces are very tender, turn off the heat and allow the sauce to cool for about 15 minutes.
    4. Transfer to a glass jar or serving bowl, cover, and refrigerate until ready to serve.

  • 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.