Tag: Dill

  • CSA 2026 WINTER WEEK 11

    From Our Farm

    Beets, with Tops

    Bok Choy

    Cabbage, Red Napa

    Celery

    Dill

    Onions, Green/Scallions

    Spring Mix

    Sweet Potatoes, Okinawa

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

    Simple Baby Bok Choy and Snow Peas

    Ingredients:

    • 1 tablespoon peanut oil
    • 2 garlic cloves, finely minced
    • 1 teaspoon grated fresh ginger
    • 3⁄4 lb baby bok choy, leaves separated
    • 1⁄2 lb snow peas
    • 1⁄2 cup chicken stock (or vegetable stock if you wish to keep it vegetarian)
    • 2 tablespoons oyster sauce
    • 1⁄2 teaspoon sesame oil

    Instructions:

    1. Add the oil, garlic and ginger into a wok or large saute pan. Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn. When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.
    2. Stir-fry the mixture for about a minute. Add the stock and oyster sauce and bring to a boil. Cover and cook for 2 minutes until the bok choy stems are crisp-tender. Drizzle the sesame oil over the mixture and serve.

    Recipe adapted from: https://www.food.com/recipe/simple-baby-bok-choy-and-snow-peas-425819#recipe

  • CSA 2025 FALL WEEK 12

    From Our Farm

    Beans, Tricolor

    Cabbage, Napa

    Dill

    Radishes, French Breakfast OR Red

    Spring Mix

    Sweet Potatoes, Okinawa

    From Our Partner Growers

    Celery – Little Pond Farm 

    Peppers, Sweet Mix – Little Pond Farm

    Tomatoes, Cherry Mix – Little Pond Farm

    Try out this great recipe we found on the web that feature items from your share:

    Spring Salad with Radish, and Dill

    Ingredients:

    • 4 oz mixed greens, washed and dried
    • 5-6 radishes, shaved (use the freshest you can find)
    • 1 large carrot, ribboned

    Vinaigrette ingredients

    • Zest of 1 lemon
    • Juice of 1 lemon (about 1/4 cup)
    • 1/3 cup extra virgin olive oil
    • 2 teaspoons dijon mustard
    • 1 tablespoon fresh dill, roughly chopped
    • 1/4 cup thinly sliced sweet onion (I recommend Vidalia)
    • 1/8 teaspoon salt
    • 1/2 teaspoon sugar
    • Freshly cracked black pepper, to taste

    Instructions:

    1. Start by preparing the vinaigrette. Whisk together lemon juice, olive oil, lemon zest, dijon, fresh dill, onion, salt, sugar, and black pepper. Set aside to let onions mellow for at least 15 minutes, but can be prepared a few hours or even a day in advance.
    2. In a large salad bowl, add your greens, carrots, and radishes. Toss salad with dressing just before serving.
    3. Finish with freshly cracked black pepper, to taste.

    Recipe adapted from: https://thegourmetgourmand.com/spring-salad-with-radish-and-dill/

  • CSA 2026 WINTER WEEK 1

    From Our Farm

    Arugula

    Collards

    Dill

    Spinach

    Sweet Potatoes Murasaki

    Tokyo Turnips

    From Our Partner Growers

    Broccoli – Santa Fe Organics

    Peppers, Shishitos – Little Pond Farm

    Green Zucchini + Yellow Squash – Urban Vegetable Project

    Try out this great recipe we found on the web that feature items from your share:

    Roasted Zucchini and Sweet Potato Salad

    Ingredients:

    Roasted Veggies:
    2 Zucchinis
    1 Large Sweet Potato, finely chopped
    1 red onion, diced
    2 ears corn – or substitute seasonal veggies such as fennel or diced turnip
    2 tablespoons olive oil
    1 teaspoon garlic powder
    1 tablespoon dried shallots
    ½ teaspoon salt
    ½ teaspoon pepper

    Dressing:
    2 tablespoons olive oil
    2 tablespoons balsamic vinegar
    1 tablespoon brown mustard
    1 tablespoon maple syrup
    ½ teaspoon salt
    Pepper to taste

    Salad:
    3 cups baby spinach
    1 can chickpeas
    ½ cup feta
    ½ cup parsley

    Instructions:
    – Preheat the oven to 425. Add the zucchini, sweet potato, onion, and corn to a sheet pan. Add the olive oil, salt, pepper, garlic powder, and shallots. Toss to combine. Roast for 30-40 minutes, until soft and browned (tossing a few times).
    – While the veggies are roasting, make the dressing. Add the olive oil, balsamic vinegar, mustard, maple syrup, salt, and pepper to a small bowl. Whisk to combine.
    – Make the salad. Add the spinach, chickpeas, veggies, feta, and parsley to a large bowl. Add the dressing. Toss the mixture to combine.

    Recipe adapted from: https://starinfinitefood.com/2022/07/16/roasted-zucchini-and-sweet-potato-salad/

  • Winter 2024 Week 1

    Dill

    Sugar Belle Citrus (TFG)

    Calamondin Citrus

    Dandelion Greens

    Orange Baby Carrots

    Red Leaf Lettuce

    Sweet Habanero Peppers

    French Breakfast Radishes

    Fingerling Sweet Potatoes

    Happy New Year, CSA Members! It’s the first week of the 2024 Winter Season, and we’re so happy you’re here with us. Get ready for cool season veggies like peas, onions, broccoli, turnips, radishes, sugarcane, and lots of greens. It’s a highly generative season here where we reside, and for that we are grateful!

    This week, you’ll find citrus in your share that are small, orange and thin skinned. They are calamondins, also often called calamansi. Some describe them like a sour tangerine. The skin is so thin and tender that it’s edible and has a sweet flavor. The flesh and juice inside is sour, reminiscent of a lime or lemon. Taken together, it’s a pleasing mouthful of sweet and sour that will make your lips pucker and smile. You’ll find them used most often in marmalade, desserts, juiced in beverages, or enhancing dishes with that sweet/sour acidity. This citrus has a very short shelf life, so you won’t hardly find them in stores. Get to enjoying them sooner than later! Here are three recipes for using them three very different ways: in pie, as a drink, and with fish.

    THIS WEEK’S RECIPES

     

    Calamondin Refresher

    Ingredients

    • 4 Calamondin
    • 1 cup of club soda, seltzer water or water
    • 3 tablespoons of sugar
    • 2 cups of ice cubes

    Instructions

    1. Slice 1 calamondin, remove seeds, and set aside.
    2. Cut 3 calamondin in half, remove seeds, and squeeze the juice in to a tall glass.
    3. Add sugar and club soda to calamondin juice and stir until sugar dissolves.
    4. Add ice cubes and garnish with slices of calamondin.
    5. Serve & enjoy!
    Snapper with Calamondins and Brown Butter
    Ingredients
    1. 2 snapper (or other mild white fish) fillets
    2. 1/2 stick butter
    For the Spice Blend
    1. 1/4 teaspoon cumin
    2. 1/4 teaspoon oregano
    3. 1/4 teaspoon paprika
    4. 1/4 teaspoon black pepper
    5. 1/4 teaspoon coarse kosher salt
    For the Calamondin Relish
    1. 1/2 cup seeded, diced calamondins*
    2. 3 tablespoons olive or grapeseed oil, divided
    3. 2 cloves garlic
    4. handful of fresh parsley, roughly chopped
    5. 1/4 teaspoon salt
    Instructions
    1. Pat the snapper dry with paper towels.
    2. Combine the spices in a small dish and sprinkle over both sides of the snapper fillets.
    3. Heat the butter in a light-colored skillet over medium. Allow the butter to melt and begin to foam. Keep a close eye on it as the milk solids begin to brown. Give it a stir occasionally, and once it achieves a general medium-brown color, pour it into a small bowl.
    4. Wipe out the skillet and return it to the heat. Add 1 tablespoon of oil. Saute the diced calamondins and their juices until the peels become very soft. Add the garlic and stir for one minute. Stir in parsley and salt. Transfer to a small dish.
    5. Wipe out the pan once again, and add two tablespoons of oil. Saute the fish for a couple minutes on each side, or until the tip of a knife slips through the thickest part easily.
    6. Transfer the fish to a serving plate. Top with calamondin relish and drizzle with brown butter.
    Notes
    1. *Slice calamondins in half horizontally. Most of the seeds should be visible. Pop them out with the tip of a paring knife. Dice the fruit, including the peel, and be sure to reserve all the juice on the cutting board.

    Recipe from Suwanee Rose

    Calamansi Pie

    Ingredients

    Graham Cracker Crust

    • 1¼ cups graham cracker crumbs
    • ¼ cup granulated sugar
    • 5 tbsp unsalted butter melted and slightly cooled
    • pinch salt

    Calamansi Filling

    • 2 10-oz cans condensed milk
    • ½ cup sour cream
    • ¾ cup fresh calamansi juice or calamansi extract

    Instructions

    1. Preheat oven to 350F
    2. Mix graham cracker crumbs, sugar, salt and melted butter until evenly moist, resembling wet sand.
    3. Transfer mixture into a 9-inch pie dish and press firmly and evenly onto the bottom and slightly up the sides. Set aside.
    4. For the calamansi filling, combine condensed milk, sour cream and calamansi juice or calamansi extract. Stir until smooth and incorporated.
    5. Transfer into prepared pie dish and smoothen the top.
    6. Bake for 10-12 minutes or until tiny bubbles appear on the surface of the pie (usually beginning at the sides). The middle of your pie should have a slight jiggle but set everywhere else.
    7. Remove from oven, allow to cool slightly then chill in the fridge for 4 hours, preferably overnight.

    Recipe from The Unlikely Baker

  • CSA 2023 Fall Week 9

    Dill

    Arugula

    Oranges

    Galangal Root

    Romaine Lettuce

    Ripe Jalapeno Peppers

    Purple Daikon Radishes

    Medium Squash Mix

    Murasaki Sweet Potatoes

     

    We’re in week 9 of the Fall season, and temperatures have transitioned from cool to cold this week. It never gets old welcoming back citrus season in Florida, and when you open your box, Frog Song oranges will be there waiting for you to enjoy. Every item in this week’s share is from the farm, and dill also makes its first appearance of the season! It’s a classic and unique flavor in sauces, spreads, and dressings, but it pairs nicely with seafood, too. Dill wilts quickly, so to get a bit more longevity, place bunches in a glass of water, cover with plastic, and store in fridge.

    Check out the potato salad recipe below that subs purple daikon radish for potato and is seasoned with dill. You can also use this week’s oranges for the dash of juice needed and add chopped arugula for a peppery bite.

    Fresh galangal root makes a return to your box this week! If you weren’t sure what to do with the pale pinkish root in Week 3, we’ve got you covered. While galangal might not be a household name in the US yet, it is widely used in Southern Asian cuisine and has a storied history in Chinese, Ayurvedic and Medieval traditional medicines.

    Lesser and Greater galangal are the two most known and used varieties. Here at Frog Song, we grow greater galangal, or Alpinia Galanga. Native to southeast Asia, it thrives in our tropical climate and is the variety seen in many Thai dishes.

    So what does galangal taste like? Packing more intensity and heat than its rhizome relative ginger, it has notes of pine, citrus, menthol and black pepper. Some say it’s reminiscent of a pine forest. Those undertones are suited for the stews, soups, and curries you’ll often find it in. Don’t forget that it can be used in tea or homemade chai recipes!

    Have you heard the word kha in your favorite Thai dish? Galangal is called kha in Thai and is sometimes called Thai ginger. This week we’ve included two different Thai dishes that use galangal for you to try out at home. Both are easy enough to whip up and will hopefully rival your favorite take-out. One is a Tom Kha Gai, or Thai Coconut Chicken, soup and the other is a versatile peanut satay perfect for dipping chicken satay.

    Galangal can be tough, so be sure to slice very thinly, grate, our pound it. Thai curry pastes will often have galangal pounded in. It’s really the aroma, flavor, and nutrients you’re after, so in many recipes it will be discarded after infusion.

    When it comes to declared health benefits, galangal is a powerhouse. Since ancient times, it’s been used to remedy a variety of ailments and disease. The famous Benedictine nun and healer Saint Hildegard called Galangal “the spice of life.” Modern studies have found that galangal may protect the liver, prevent the growth of certain cancer cells, increase sperm count, improve digestion, and protect from heart disease.

    Galangal is a newer crop on the farm, debuting in Fall 2021, and we hope you’ve enjoyed cooking with it and learning more about it!

    This week’s recipes inspired by your share!

     

    Tom Kha Gai Soup (Thai Coconut Chicken Soup)

    Ingredients
    • 1 tablespoon coconut oil
    • half of one onion, thinly sliced
    • 2 cloves garlic, chopped
    • half of one red jalapeno peppersliced; or 1-3 Thai chiles, halved
    • 3 ¼-inch slices galangal or ginger
    • 1lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
    • 2teaspoons red Thai curry paste
    • 4cups chicken broth (vegetable broth is vegan)
    • 4cups canned full-fat coconut cream unsweetened, or full-fat unsweetened coconut milk
    • 2medium chicken breasts cut into bite-sized pieces, approximately 1 pound (sub with 1 lb. block of tofu if vegan)
    • 8ounces white mushroom caps sliced
    • 1-2tablespoons coconut sugar or 2 tablespoons of coconut aminos
    • 1 ½ – 2 tablespoons fish sauce, plus more to taste (use soy sauce if vegan)
    • 2-3 tablespoons fresh lime juice
    • 2-3green onions, sliced thin
    • fresh cilantro chopped, for garnish
    Steps
    1. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
    2. Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
    3. Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

    Recipe by Cheryl Malik of 40 Aprons

    Peanut & Galangal Satay Sauce

    Ingredients
    • 1 cup roasted unsalted peanuts
    • 2 tablespoons brown sugar
    • 2 tablespoons soy sauce
    • ½ teaspoon fish sauce
    • ¼ teaspoon crushed red pepper
    • 1 2-inch piece fresh galangal, peeled and thinly sliced
    • Fresh lime juice from 2 limes
    • 1 large shallot, diced
    • 1 stalk lemongrass, outer leaves removed, roughly chopped
    • ¼ cup neutral oil, like grapeseed or peanut oil, more as needed
    • ¼ cup fresh cilantro, tender stems and leaves finely chopped
    • 1 fresh green Thai chili, stem removed and thinly sliced
    Steps
    1. Add the peanuts to the bowl of a food processor and pulse 4–5 times until the mixture resembles coarse breadcrumbs. Transfer the mixture to a medium bowl.
    2. Combine the brown sugar, soy sauce, fish sauce, and crushed red pepper in a small bowl, and whisk to combine until the sugar has dissolved.
    3. Add the galangal, lime juice, shallot, lemongrass, and 3 tablespoons of water to the food processor. Pulse to combine, then drizzle in the oil with the processor running until the mixture is smooth, adding more as needed to help it come together. Add the brown sugar-soy sauce mixture and pulse a few times to combine. It should look creamy but still have a pourable consistency.
    4. Add the galangal mixture to the bowl with the peanuts, chopped cilantro, and chopped green chili if using, and stir to combine. Taste and adjust seasoning as preferred.

    Recipe from MasterClass

    Purple Daikon Potato Salad with Arugula & Dill

    Ingredients
    •     2 heaping cups purple daikon radishes (trimmed and sliced into small, bite-size pieces)
    •     Handful of arugula, coarsely chopped
    •     ½ cup sliced celery
    •     ¼ cup diced red onion
    •     2 hard boiled eggs, chopped
    •     2 tablespoon fresh dill, chopped
    For the dressing
    •     ⅓ cup plain Greek yogurt
    •     1 tablespoon Dijon mustard
    •     1 tablespoon orange juice
    •     ½ teaspoon salt – more to taste
    •     Freshly ground black pepper
    Steps
    1.  Bring a large pot of salted water to a boil. Place the radishes in the pot and cook for 12 to 15 minutes until fork tender. Drain them in a colander and transfer to the fridge to let cool.
    2.  While the radishes are cooling, prepare the other ingredients. Whisk together the Greek yogurt, mustard, orange juice, and salt in a small bowl.
    3.  Combine the radishes, arugula, celery, onion, eggs, and dill in a large bowl. Pour the dressing on top and mix until coated. Taste and add more salt, pepper, and dill as desired. Serve immediately or, if the radishes are still a little warm, let the dish cool in the fridge for a little while longer.

    Recipe adapted from It’s a Veg World After All’s Lizzie Streit