Tag: eggs

  • Spicy Pickled Eggs

    Ingredients

    48 large Pastured Eggs, hard boiled and peeled
    4 cups apple cider vinegar
    1 onion, sliced
    8 habanero peppers
    7 jalapeno peppers
    2 Tbsp red pepper flakes
    5 dashes of hot sauce of choice
    2 Tbsp salt
    3 Tbsp mustard seed
    3 pinches alum
    4 Tbsp peppercorns
    5 cloves of garlic
    1 cup carrots, sliced
    1 cup cauliflower, sliced

    Instructions

    1. Combine all ingredients other than eggs in a large saucepan. Boil for 15 minutes.
    2. Put eggs in large glass jars or preferred pickling containers. Pour boiled mixture over eggs and lightly stir to distribute ingredients. If you didn’t fill the whole container, top it off with hot water.
    3. Refrigerate the spicy pickled eggs for 2 weeks. Enjoy.

    Find more recipes here!

  • CSA 2023 Fall Week 4

    Check out the goods in this week’s share!

    Grapefruit Citrus

    Eggs (half dozen)

    Curly or Lacinato Kale

    Lettuce Romaine or Red Leaf (NSOF)

    Fuyu Persimmons

    Roselle

    Baby Squash Mix

    Murasaki Sweet Potatoes

    Green Tomatoes (WAT)

    Week four of our fall season is extra special: it’s the return of Roselle Festival on Saturday, Oct 28. Here’s your chance to take a deep dive into the world of organic farming! Pick your own Roselle, tour the fields with Farmer John, sample and learn how to make recipes from our partner chefs, lose yourself in a crop maze, chill with live music, and shop at our farmers market… we’re so grateful to our team and partners for helping us produce this wonderful event!

    So what’s the big deal about this plant? Why do we love it so much we created a festival? Let’s start with it’s kitchen magic. The calyx and flower are used for tea, jam, jelly, juice, wine, syrup, gelatin, pudding, cake, ice cream, flavoring, and coloring. The leaves are pretty awesome too- use them in salads for some extra zing or cook ‘em up in curries or dals. Bakers can substitute roselle for rhubarb when making a fruit crisp or pie. Roast the seeds, which are high in protein, and brew like coffee, or grind and add to soups and salads. If you search for recipes online, note that Roselle goes by a few other names depending on where you live: Florida cranberry, red sorrel, or Jamaica sorrel.

    Why consume it? Um, where do we begin? How about health benefits? It’s a powerhouse of vitamins and packed with essential minerals like calcium, potassium, magnesium and iron. It’s high in fiber too and recommended in Ayurveda for a gut health. Each part of Roselle offers amazing benefits that range cleansing to cancer prevention. At the festival, you’ll learn more at our talk by Susan Marynowski, The Amazing Health Benefits of Roselle, at 5pm. You’ll leave filled with knowledge, and we hope, inspiration. Roselle Festival, sponsored by Visit Gainesville, is free and open to the public but does require reservations. Click here to add your name to the guest list!

    Roselle Mochi Cake adapted from gastricurious.com

    Ingredients

    Hibiscus Syrup

    2 cups fresh roselle calyxes, chopped

    1½ cups water

    1 cup sugar

    Mochi Cake

    1 lb box of Mochiko rice flour

    2½ cups sugar

    1 tbsp baking powder

    ½ cup butter melted

    5 eggs

    1 can coconut milk

    Instructions

    Hibiscus Syrup

    • Place all ingredients in a small saucepan and bring to a simmer. Simmer, uncovered, for 20 minutes, stirring frequently.
    • Strain through a mesh strainer to separate hibiscus solids from the syrup. Reserve both, and set aside.

    Mochi Cake

    • Preheat oven to 375° F.
    • Combine flour, sugar, baking powder, butter, eggs, and coconut milk in a large mixing bowl or stand mixer. Mix well.
    • Stir in the candied hibiscus pieces and ½ cup of the reserved syrup (save the rest for another use).
    • Pour into a lightly greased 9″x13″ pan. Bake at 375° F for 1 hour, or until a toothpick inserted in the center comes out clean.
    • Cool completely before serving. Store leftovers in the fridge.

    Fuyu Persimmon Bread

    Ingredients:

    2 large eggs, room temperature

    1 cup granulated sugar

    1 Tbsp real vanilla extract

    3 cups fuyu persimmon pureed (a little over 1 1/2 lbs)

    10 Tbsp unsalted butter, melted

    2 tsp baking soda, sifted to make there aren’t lumps

    1/4 tsp (generous pinch) of salt

    2 tsp cinnamon

    3 cups all-purpose flour *measured correctly

    1 1/2 cups walnut pieces, toasted

    Instructions:

    Remove tops of persimmon with a butter knife. Cut into quarters and puree.

    In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in 3 cups persimmon puree and the melted butter.

    Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Whisk in 3 cups flour until blended.

    Fold in 1 1/2 cups walnuts until evenly dispersed and divide the batter between buttered loaf pans. Bake for 45 – 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.

    Kale Salad Dressing

    This dressing can be enjoyed with all salads, but the honey/vinegar ratio specifically helps balance kale’s bitter flavor.

    Ingredients:

    ½ cup extra virgin olive oil

    ⅓ cup apple cider vinegar

    ¼ cup honey (use maple syrup for vegan)

    2 teaspoons balsamic vinegar

    1 teaspoon Dijon mustard

    2 cloves garlic, finely minced

    A pinch of sea salt

  • Devilish Eggs

    Ingredients:
    Kosher salt
    8 large eggs
    3 tablespoons mayonnaise
    3 tablespoons very finely chopped celery or purple daikon radish
    2 tablespoons finely chopped drained pickle relish
    2 tablespoons very finely chopped scallion
    2 teaspoons yellow mustard
    2 teaspoons very finely chopped parsley(or fennel frond), plus more for garnish
    2 dashes hot sauce (such as Tabasco),
    Freshly ground black pepper

    Directions:
    1. Bring a small pot of salted water to a boil. Carefully add eggs. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water; let sit until cool enough to handle. Peel.

    This would be an appropriate time for me to mention the difference in cooking techniques for different types of eggs…The longer the eggs sit the more the membrane beneath the shell separates from the shell, making peeling easier.  The egg whites also becomes less dense allowing the yolk to move around thus becoming uncentered. Hmmm it all makes sense now, so, If you bought your eggs from a grocery store follow the directions above because truth be told they are probably at least 3-4 weeks old. If they are fresh off the farm or you personally know the chickens they came from 😉 follow these instructions for HARD BOILED FARM FRESH EGGS... steaming them is your best bet.

    2. Meanwhile, whisk mayonnaise, celery or radish, relish, scallion, mustard, and 2 dashes hot sauce in a medium bowl; season with salt and pepper.

    3. Halve eggs lengthwise. Scoop yolks into mayonnaise mixture and place whites on a plate. Gently mash yolks into dressing; season with salt and pepper. Using 2 forks, fill egg halves with yolk mixture.

    4. Top eggs with pepper and some fennel fronds, dill or pretty much any green herb you have.

    P.S. If you have extra filling, save it and add it toast or an english muffin for a great breakfast. YUM

  • Weekly CSA Share March 28-31

    Happy Easter!

    This Weeks Share Includes: Rainbow Chard, Scallions, Strawberries, Purple Daikon Radish, Napa Cabbage, Snow Peas, Fingerling Sweet Potatoes and Romaine Lettuce.

    Rainbow Chard-  Rainbow chard, to much surprise isn’t an actual varietal of chard, but simply a mix of white-stemmed Swiss chard, red chard, and golden chard. When those three power players come together, they pack in a lot of flavor. As a result, rainbow chard has the intense mineral edge of Swiss chard the earthy sweetness of red chard, and the wonderfully mild nutty flavor of golden chard- The Spruce.Com. The most popular way to cook it and keep the beautiful rainbow color is to saute or braise it. Make sure to cook the stems first (about 3 to 5 minutes) giving them a head start before you add the more tender leafy green so they will finish at the same time, roughly 8-10 minutes total cook time.

    Snow Peas- First of the season! The crispy, crunchy, snow pea belongs to a variety called Mangetout, which classifies them as having an edible pod. Snow peas have thinner walls without “parchment”, a fibrous layer found in the inner pod of other varieties of peas and they are noticeably flatter compared to the sugar snap pea, also in the mangetout variety. They are a delicious addition to any stir fry or to snack on raw.

    Purple Daikon Radish- These radishes have a beautiful almost ty-dye arrangement of purple on the outside to a fleshy white inside, and because the weather has been pretty mild they aren’t packing to much heat.  They are the perfect substitute for croutons in your “healthy” salad, or, what i’ve recently discovered, a great addition on tacos for its spice and CRUNCH!

    Green Onion/Scallion- The most immature of all the onions but try to take them seriously.  These guys have chemicals that can be real disease fighters.  Eating onions daily can increase circulation and even lower your blood pressure.  Enjoy them now, they grow up fast and are a rare item in our csa shares. I took some home to use in my Devilish Eggs recipe just in time for Easter.

    Napa Cabbage- Could be considered the King of cabbage because of its global presence.  Although its been cultivated in its native home of China since the 14th Century you can now find it abundantly in both hemispheres. It’s much sweeter in taste and delicate in texture than the typical green cabbage which makes it great for eating raw. Here are 9 great ideas to get you eating more napa cabbage- FOOD52.com

    Fingerling Carolina Ruby Sweet Potatoes- No need to peel, just give them a good wash and prepare them as you would any other sweet potato. They are especially tasty roasted.

    Romaine Lettuce- Romaine grows very well here on our farm so we hope you enjoy eating it as much as we enjoy growing it. Unlike most variety of lettuce it is tolerant of heat, and more nutritious than iceberg lettuce. It’s large and sturdy dark green leaves make it the ideal lettuce to throw on the grill for a spring BBQ, just add a little blue cheese and bacon, Bon Appetit.

    Strawberries- Mixture of two varieties, one variety has a dark red color when ripe while the other is more of a pale pink color.

     

    Just In Time For Easter….

    “The Greatest” Deviled Eggs from Bon Appetit

    I made a few tweaks to this recipe. I substituted the celery for a purple daikon radish (any radish will do) and instead of parsley I used fennel frond.

    • Kosher salt
    • 8 large eggs
    • 3 tablespoons mayonnaise
    • 3 tablespoons very finely chopped celery or purple daikon radish
    • 2 tablespoons finely chopped drained pickle relish
    • 2 tablespoons very finely chopped scallion
    • 2 teaspoons yellow mustard
    • 2 teaspoons very finely chopped parsley(or fennel frond), plus more for serving
    • 2 dashes hot sauce (such as Tabasco),
    • Freshly ground black pepper

    RECIPE PREPARATION

    • Bring a small pot of salted water to a boil. Carefully add eggs. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water; let sit until cool enough to handle. Peel.

      This would be an appropriate time for me to mention the difference in cooking techniques for different types of eggs…The longer the eggs sit the more the membrane beneath the shell separates from the shell, making peeling easier.  The egg whites also becomes less dense allowing the yolk to move around thus becoming uncentered. Hmmm it all makes sense now, so, If you bought your eggs from a grocery store follow the directions above because truth be told they are probably at least 3-4 weeks old. If they are fresh off the farm or you personally know the chickens they came from 😉 follow these instructions for HARD BOILED FARM FRESH EGGS... steaming them is your best bet.

    • Meanwhile, whisk mayonnaise, celery (radish), relish, scallion, mustard, and 2 dashes hot sauce in a medium bowl; season with salt and pepper.

    • Halve eggs lengthwise. Scoop yolks into mayonnaise mixture and place whites on a plate. Gently mash yolks into dressing; season with salt and pepper. Using 2 forks, fill egg halves with yolk mixture.

    • Top eggs with pepper and some fennel fronds, dill or pretty much any green herb you have.

      P.S. If you have extra filling, save it and add it toast or an english muffin for a great breakfast

    Stay tuned for Next Week’s Share,

    Peace, Love & Good, Clean FOOD! -Shani