Tag: elderberries

  • CSA 2023 Spring Week 10

    This week’s CSA share brings the best of our farm as well as our partner-growers!

    • Italian Basil
    • Cabbage (New Sprout Organic Farm)
    • Collard Greens (New Sprout Organic Farm)
    • Elderberries
    • Fennel
    • Sweet Cured Onions
    • Shishito Peppers
    • Tricolor Potatoes
    • Cherry Tomatoes

    Every week’s CSA box brings something special, and this week we’re especially excited to share the first elderberries of the season. Chock full of vitamins and minerals, they’re gems. Healthy skin? Check. Boosted immunity? Check. Heart health? Check. Here at FSO, we’re huge fans of these little berries! We use ’em in tea, recipes, and even make our own Elderberry syrup to share with those who need a tonic for occasional illness or pesky allergies. If you’d like to try your hand at making some at home, we share a recipe below. We also have recipes for Elderberry-Fig Galettes and Elderberry tea. A cup of tea brewed from last week’s Tulsi basil is also the perfect complement to the galette… in other words, if you’re looking for hygge – we’ve got you covered!

    The collards and cabbage in this week’s share are from Justin and the team at Cottle Organics, our partner through New Sprout Organic Farms in North Carolina. We’ve commenced our summer trips to the Asheville area to bring back fresh loads of produce from our partner producers up there. Shout out to our team member Miles for making the trip there and back safely! We use our own refrigerated truck to pick up direct and get the freshest possible veggies. For this first trip, we also picked up sweet potato slips to plant out our crop to harvest for you this fall. 🙂

    Homemade Elderberry Syrup

    Ingredients:

    • 3/4 cup dried elderberries
    • 3 cups water
    • 1 teaspoon dried cinnamon or 1 cinnamon stick
    • 1 teaspoon dried cloves or 4 whole cloves or 1 drop clove essential oil
    • 1 tablespoon fresh ginger or 1 teaspoon dried ginger or 1 drop ginger essential oil
    • 1 cup raw honey

    Instructions:

    • The first step will be to dry your berries using one of three methods: sun drying, oven drying, or using a dehydrator.
    • In a large pot, bring the dried elderberries, water, cinnamon, cloves, and ginger to a boil.
    • Reduce the heat, cover, and simmer until the liquid has reduced by half, about 40-45 minutes.
    • Allow the liquid to cool, and then drain the liquid using a fine mesh strainer or cheese cloth.
    • Press all liquid out of the berries using the back of a wooden spoon.
    • Add the raw honey and mix well.
    • Store in an airtight glass container in the refrigerator for up to two months.

    Elderberry-Fig Galettes

    Ingredients:

    Gluten-Free Pie Crust

    • 2 cups gluten free flour
    • 1/4 + 1/8 teaspoon baking powder
    • 1/4 + 1/8 teaspoon salt
    • 8 tablespoons butter, chopped into 1/2″ cubes & chilled
    • 1/2 cup water, ice ice cold
    • 1 tablespoon milk (dairy or non-dairy) for brushing dough edges before baking

    Filling

    • 1 cup fresh elderberries
    • 1 tablespoon lemon juice
    • 3 tablespoons honey
    • 1 teaspoon vanilla extract
    • 2 teaspoons tapioca flour (or arrowroot starch or cornstarch)
    • pinch salt
    • 1 cup fresh figs, cut into halves or wedges

    Instructions:

    Pie Crust

    • In a large mixing bowl, whisk together the flour, baking powder, and salt.
    • Add the chilled cubes of butter and toss to coat in the flour. Then use your fingers to flatten each chuck of butter to ~1/8 inch thick.
    • Create a well in the enter of the mixture and slowly add in the ice cold water, mixing to combine until the dough begins to come together. If needed, add more water, one teaspoon at a time, until the dough sticks together. It should hold together well, but be dry and slightly sticky, not wet.
    • Form dough into a disk, then on a lightly floured surface, sprinkle a little bit more flour onto the top of the dough, and roll into a rectangle ~1 inch thick. Then, fold the rectangle into thirds. Repeat the process of rolling to an inch thick and folding into thirds once more.
    • Tightly wrap the folded dough in plastic wrap and set in the fridge to chill for at least 1 hour.

    Prepare the Elderberry-Fig Filling

    • Combine all ingredients for the Elderberry-Fig filling except for the figs into a small mixing bowl. Set aside with sliced figs.

    Assembling the Mini Galettes

    • Preheat oven to 375F. Line a large baking pan with parchment paper.
    • Take your chilled dough, unwrap it, and cut it into 4 equal sections. On a lightly floured surface, roll each section into a rough circle measuring about a 1/4″ in thickness.
    • Transfer the rolled circle of dough to the parchment lined baking sheet.
    • In the center of your dough circle, spoon 1/4 of the elderberries and spread until about 1 1/2-2″ away from the edge of the dough. Then arrange 1/4 of the sliced figs on top of the elderberries.
    • Carefully fold the edges of the dough over the fruit filling. Work your way around until the dough fully encases the filling. (It’s okay if your filling starts to leak out the sides, just do your best to pinch the dough back together.)
    • Repeat this process (steps 2-5) 3 more times with the remaining portions of dough.
    • Once all 4 mini galettes are assembled, use a pastry brush to gently brush the crust edges with milk (dairy or plant-based.) Then drizzle each galette with a little honey.
    • Place baking sheet in preheated oven and bake for 35-40 minutes or until crust is a golden brown.
    • Let cool for 5-10 minutes, then enjoy fresh or let cool completely to store in an air-tight container. Reheat in a toaster oven. Enjoy within 2-4 days.

    Elderberry Tea adapted from yummmummykichen.com

    Ingredients:

    • 4 tablespoons fresh or frozen elderberries
    • 3 cups water
    • 1/4 lemon or orange
    • honey to taste*

    *Agave or organic liquid stevia would be good vegan options to replace honey. For allergies, use a local honey. For immune support, cold/flu try manuka honey.

    Other flavor additions: slice of fresh ginger, 1 cinnamon stick, orange peel, 2 cloves, or 1 star anise can be simmered in along with the elderberries and water.

    Instructions:

    • In a small saucepan, combine the water and elderberries. Bring to a simmer over medium heat.
    • Simmer for 10 to 15 minutes, until the tea has reached a deep color.
    • Remove from heat and pour through a fine mesh sieve set over a tea cup, or into a teapot. Discard the elderberry solids, or save to reuse for more tea.
    • Sweeten your elderberry tea with honey, agave, or stevia to taste. Add a squeeze of lemon or orange juice for more flavor.

  • CSA-Spring 2022 Week 12

    For week 12, CSA members will receive the following:

    • Basil
    • Bicolor Corn- New Sprout Organic Farm
    • Elderberries
    • Red Leaf Lettuce- Organic Aqua Fresh
    • Sweet Vidalia Onion- Oso Sweet Farms
    • Jalapeno Peppers
    • Tricolor Potatoes
    • Malabar Spinach
    • Grape Tomatoes-New Sprout Organic Farms

    We hope you enjoy the product mix and following recipes!

    Featured Product of the week: Malabar Spinach

    Here is a little secret, Malabar isn’t actually spinach, or at least the English spinach to which most of us are accustomed. Malabar is a vine spinach, growing on a creeper vine and producing broad, edible leaves. Malabar spinach, or Basella, is native to South Asia; because of this, it does very well in hot, humid climates. It is extremely rich in vitamin A, as well as vitamin C, Iron, potassium and fiber.

    Malabar spinach should be consumed within a few days. It can be consumed raw or blended in smoothies, but it is best prepared braised. It is a durable green, so it can handle soups and stews, sautés and stir-fry. We hope you enjoy a few unique recipes highlighting the green versatility.

    Malabar Spinach and Kimchi Korean Pancakes- Adventures of Carlienne

    MATERIALS
    • Mixing Bowls
    • Whisk
    • Nonstick Pan
    • Spatula
    • Wire rack and sheet pan

    INGREDIENTS

    • 1 cup Malabar spinach – Sliced into thin strips
    • 1 Cup Kimchi – Sliced into thin strips
    • 1 Cup Green Onions – Sliced into thin strips
    • 1 Cup Onions – Sliced
    • 1 Cup Cake Flour
    • 3/4 Cup Water
    • 1 Large Egg – Beaten
    • 1 tsp Salt
    • 1 Tbsp Soy Sauce
    • 1/2 tsp Rice Vinegar
    • 1/8 tsp Granulated Sugar
    • 1/4 tsp Sesame seeds
    Directions
    • Combine all your vegetables in a bowl.
    • Whisk together flour, water egg and salt then combine with vegetables.
    • In a nonstick pan on medium high heat, add about tablespoon of oil.
    • For the sauce combine soy sauce, rice vinegar, sugar, and sesame seeds and set aside.
    • Pour a thin layer of your batter/vegetable mix in the pan and cook until the bottom is a nice golden brown and crispy then flip.
    • Note: To get the second side a little extra crispy add a little more oil after you flip and make sure to lift the pancake so some of the oil can get underneath the whole pancake.
    • Drain the pancake of excess oil on a wire rack before serving with sauce!

    FSO Note- Carlienne gives a fun video tutorial on Malabar here, which also includes instructions on the pancake.

    Malabar Spinach Curry (adapted)- Raksha’s Kitchen

    Ingredients

    • 1 bunch Malabar spinach leaves separated from vine and finely chopped
    • 2 onions finely -chopped
    • 1 tomato -chopped
    • 6 tablespoon coconut- grated
    • 5 garlic cloves-chopped
    • 1 Jalapeno-halved with seeds
    • 1 tablespoon coriander seeds
    • 4 black peppercorns
    • 2 cloves
    • 1 marble sized ball tamarind
    • 2 tablespoon oil
    • Can sugar to taste
    • To taste salt

    Instructions

    • Add the chopped spinach leaves, chopped tomato and 2 tablespoon chopped onion into a instapot or pressure cooker. Add 1 cup of water and cook 3-4 minutes at normal pressure. Sans pressure cooker, steam the vegetables until onion is translucent and spinach as slightly wilted.
    • Meanwhile, heat a large sauté pan, wok, or kadai and add 2 tablespoon oil.
    • When oil is hot (medium heat) add remaining chopped onion and fry until translucent. Add garlic and fry about 1-2 minutes
    • Add the spices – jalapenos, cloves, peppercorns and coriander seeds and fry for 2 minutes.
    • Next add grated coconut and fry till the grated coconut turns brownish.
    • Remove from heat and allow to cool.
    • After cooling, add the grated coconut and onion mixture to a blender. Add tamarind and water and blend to a desired thickness, add water as you go. The sauce should be slightly thin.
    • Add sauce back to pan.
    • Simmer for 2 minutes and then pour the vegetables in the pan along with a splash of water.
    • Add sugar and salt to taste and simmer for 10 minutes.

    Elderberry Cordial- Irish American Mom

    Ingredients
    • ⅔ cup dried elderberries, (1 1/2 cups fresh)
    • 3 cups water
    • 1 cup honey raw, local honey best if available
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cloves

    Instructions

    • Place elderberries, water, ginger, cinnamon and cloves in a large pot. Bring to a boil, then reduce the heat to low and simmer for 45 minutes or until the mixture has reduced in volume by half.
    • Remove from heat and allow to cool to room temperature.
    • When cooled use a mesh strainer or cheesecloth to strain the berries. Use a spatula or the back of a spoon to press all the juice out. Discard the elderberries.

    Note- For how to dry and store elderberries, follow this link.

  • Elderberry Tonic (Syrup)

    Making Elderberry Syrup

    Ingredients

    • Elderberries
    • Fresh Ginger, grated: 1 Tablespoon per cup of berries (or 1 teaspoon if you are using dried ginger)
    • Ground Cinnamon: 1 teaspoon per cup of berries (or a piece of whole cinnamon stick)
    • Ground Cloves:  1/4 teaspoon per cup of berries (or 1-2 individual whole cloves)
    • Raw Honey, preferably local: 1/2 cup per cup of berries

    What to Do:

    1.  Gather the elderberries from wild trees (or order online from the farm when in season). Berries must be black to be fully ripe, do not use green berries.

    2.  Use a fork to pull the berries from their stems, collecting them in a pot.  Pull out as many small bits of stem as you can, but don’t get obsessive about it.  Give them a little rinse. TIP: Freeze berries first, then remove the stems while still frozen as they fall off the stem much easier this way. Use gloves to handle them if you don’t want purple fingers.

    3.  Add water— 1:1 cups water-to berry ratio for fresh, and 2:1 for dried.

    4.  Add ginger, ground cinnamon and cloves.

    5.  Bring to a boil on the stove, then reduce heat and let simmer for about 20 minutes, then allow to cool.

    6.  Strain the liquid from the berries using a sieve, pressing on with a wooden spoon to get all of the juice out. You can also use cheesecloth to squeeze the berries.

    7.  Add raw honey– local, if possible for the best health benefits– to the elderberry liquid.  Stir until well mixed, and decant into clean jars or bottles. Store in the refrigerator. TIP: steam sterilize your jars and bottle while hot, for the longest shelf life of your syrup.

    Take a teaspoonful daily during cold and flu season, or use it in delicious ways: as a pancake syrup, mixed into yogurt, as a drink mixer… There are so many ways to enjoy it, so even if you never get sick, it’s a fun thing to have on hand.  You can also use this tonic to make fermented elderberry soda!   Just dilute to the sweetness of juice and follow the instructions for fermenting from there.

    Check out the rest of this blog post from “And Here We Are”