Tag: florida pears

  • Northern Florida-grown Pear Varieties

    We planted the first of our organic pear trees on our farm in Alachua County, FL over 15 years ago. Today, we have developed our orchard to bring you the best of summer pears right here in Florida.

    We’d like to introduce you to Hood, Carnes, Baldwin, and Pineapple! The first three varieties are hybrids between Asian and European pears. The final variety, our pineapple pear, is a true Asian heirloom that may be thousands of years old!

    Pears will store well for a few weeks to a month. As they ripen, they make great juice and are also perfect for our Pear Cider Vinegar!

    Hood pears have the best skin of our varieties. This one is special because it’s an early summer pear, and the tree doesn’t produce as much as the others. If you get to try them, consider yourself one of the lucky ones!

    Carnes are the 2nd variety to ripen. They make great juice with their refreshing flavor. You can let them ripen until the skin is yellow, but peeling the skin is also recommended!

    Baldwins are a perfect hybrid between the crispy Asian pears and the silky European pears. If you let them ripen on your counter they will develop more flavor and a pleasant, silky texture.

    Pineapple pears (a.k.a Sand pears) are a well-known cannery fruit for preserves and compotes. They were brought to North Florida hundreds of years ago, originating from China. Because they hang on the tree the longest, they’re one of our most flavorful pears. Try them on a salad fresh or cooked into a galette!

    Syntropic Agriculture & Pear Trees

    Pears produce tannin (which gives that dry feeling in your mouth!) in their skin that deters pests. It’s best to wait for the tannins to ripen into sugars – when the skin becomes more yellow or bronze. Thanks to the natural tannins and vigorous growth habit, along with spiders and birds that help, we never have to spray or apply any synthetic pest control onto our trees. On our regenerative farm, you’ll see a syntropic agriculture system around our pear orchard. This year they’re growing right next to Seminole pumpkins, native mint, and some cover crops.

    Recipes

    Pears are so versatile. Have them crispy, wait till they’re ripe, pickle them, chop them up for a salad, bake them, juice them, puree them, and so much more!

    Pears and cheese go beautifully together. Here’s a Pear and Cheese Cacio e Pepe Ravioli recipe that will impress.

    Here’s an easy Cinnamon Baked Pears with Walnuts recipe for a luxurious tasting dessert that feels indulgent, but isn’t at all. Pears become ultra rich when heated, it breaks down their complex cell walls and concentrate their natural sugars into a caramelization and reduction. You’ll see when you try it – the flavors transform from their mild sweetness to a rich, buttery, and aromatic experience.

    Chinese medicinal recipes include holistic ingredients that support the body. Here is a Chinese Pear Dessert Soup that aids in respiratory health.

    Check out our video on our pear trees here!

    Let us know if you enjoy our Florida-grown organic pears on our social media! Tell us what you think, we’d love to hear your feedback. Tag us in your stories if you’d like and we can highlight your creation.

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  • CSA 2023 Summer Week 3

    Italian Basil
    Seminole Pumpkin
    Japanese Eggplant
    Bicolor Okra
    Sweet Habanero Peppers
    Florida Pears
    Kennebec Potatoes
    Malabar Spinach
    Grape Tomatoes (Watsonia Organic Farms)

    It’s Basil season! Here’s a few tips to keep your Summer Week 3 delivery fresh. We recommend this countertop method because it should keep the basil fresh for around two weeks AND smells lovely! 🙂

    Below we share our focaccia recipe – topped with grape tomatoes, basil, and sweet Habaneros, this bread is the bomb!

    You’ve probably started to noticed veggies from partner-grower Clem’s Organic Gardens in previous shares, like heirloom tomatoes and carrots. Farmer John visited Clem’s farm to learn more about his methods and geek out on sharing regenerative best practices. Clem’s soil is something to tout: For seven years he’s been nurturing his soil with compost and wood chips. At the risk of oversimplifying, basically, the result is some pretty amazing dirt. His carrots are hand harvested and packed with all the nutrients the fertile soil provides, and his tomatoes are grown directly in the dirt with the help of the “lower and lean” method and greenhouse. Watch Farmer John’s video of his visit here. You’ll learn why we trust him and pick up a few things to try at home in your own gardens.  Another partner, Watsonia Organic Farms, provided the grape tomatoes in this week’s share. These sweet lovelies were the inspiration behind the Buddha bowl recipe below. We’d love to see your own kitchen magic! Tag us on IG at frogsongcsa. 🙂

    Poached Egg Buddha Bowls with Grape Tomatoes

    Ingredients:

    • 3/4 cup wheat berries
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 tablespoon thinly sliced fresh mint leaves
    • 1 tablespoon fresh basil leaves
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground pepper
    • 1/2 cup quartered grape tomatoes
    • 1/2 cup ricotta cheese
    • 2 tablespoons Greek olives
    • 2 large eggs

    Instructions:

    • Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly.
    • Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese, herbs, and olives.
    • To poach each egg:
      • Bring a pot of water to a gentle boil, then salt the water. Crack eggs into a small cup.
      • With a spoon, begin stirring the boiling water in a large, circular motion.
      • When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks.
      • Cook for about 2 1/2 to 3 minutes.
      • Using a slotted spoon, remove the egg (or eggs) to each of the bowls.
    • Drizzle with additional oil and sprinkle with more pepper.

    Seminole Pumpkin Crisp

    Ingredients for the topping:

    • 1 1/4 cups oats
    • 1 cup flour**
    • 1 cup pecans, roughly chopped
    • 1 cup coconut sugar or brown sugar
    • 1/2 tsp. cinnamon
    • 1/2 tsp. nutmeg
    • 1/4 tsp. salt
    • 1 stick butter, room temperature

    Ingredients for the filling:

    • 1 seminole pumpkin (4 cups roasted)
    • 1 1/2 cups full-fat coconut milk
    • 1/2 cup coconut sugar or brown sugar
    • 1 tsp. vanilla
    • 1/2 tsp. nutmeg
    • 1/2 tsp. cinnamon
    • 1/4 tsp. salt
    • 1 tablespoon coconut oil
    • 2 tablespoons melted butter (optional

    Instructions:

    1. Heat the oven to 350.
    2. Line a rimmed baking sheet with parchment paper. Slice the pumpkin in half. Remove the seeds and pulp. Bake 45 minutes, or until the skin begins to blister. It’s done when it can be easily pierced with a fork. Set aside to cool.
    3. Combine the oats, flour, pecans, sugar, cinnamon, nutmeg, and salt in a bowl. Slice the butter into 8 pieces over the top of the bowl. Using a pastry blender or two butter knives, cut in the butter until it’s well-distributed and the mixture becomes coarse and crumbly. It should look like beach sand and shells.
    4. Once the pumpkin has cooled, peel it and slice it into chunks. Measure out about 4 cups of the pumpkin into a bowl (save the rest for another use). Smash it with a fork. Add the coconut milk, sugar, vanilla, cinnamon, nutmeg, and salt. Mix well.
    5. Oil a cast-iron skillet with 1 tablespoon coconut oil.
    6. Pour the filling into the skillet. Sprinkle the topping evenly over the top. Drizzle the melted butter over the top.
    7. Bake for 35 minutes, or until it’s golden brown and the edges are bubbly.
    8. Serve warm, topped with ice cream and freshly grated nutmeg.

    Tomato Basil Focaccia

    Ingredients

    Dough:

    • 3 cups all-purpose flour, plus extra for dusting
    • ½ cup Semolina, plus extra for dusting
    • 2½ tsp active dry yeast
    • 2 tsp sugar or honey
    • 2 tsp salt
    • 1 tbsp olive oil plus extra for greasing
    • 1¼ cups lukewarm water ( add 2-3 tbsp more as needed)

    Toppings:

    • 2 tbsp extra virgin olive oil
    • 10-12 basil leaves
    • 6-7 grape tomatoes, halved
    • 4-5 cloves garlic, finely chopped
    • 2-3 sweet Habenero peppers
    • ¼ cup cheese, crumbled
    • 5 olives, sliced

    Instructions:

    • Proof the yeast: In a small bowl, mix the yeast, lukewarm water, and sugar. Allow the yeast to bloom for 5-6 minutes or until you see the yeast becoming frothy. Once bloomed, add in the olive oil.
    • Prepare the dough: In a large bowl mix the flour, semolina and salt. Then gradually pour in the yeast and olive oil mixture and start mixing with a spoon until the mixture comes together. When the mixture gets hard for the spoon to mix, then start kneading the dough with your hands in a circular motion, helping the yeast mixture evenly incorporate into the dough. Certain flours may require more water, so add more water, if needed, slowly 1 tbsp at a time. I used 1½ cups water. Keep doing this till the mixture comes together as a sticky dough.
    • Knead the dough: Sprinkle some flour onto a clean surface and knead the dough vigorously for 10 minutes. Just keep rolling, pushing and folding the dough over and over till you have a soft, smooth, and spongy dough. Add a little flour in between if the dough starts to stick to your hands, but don’t dry the dough out by adding too much. This will help the gluten develop and make the dough more elastic.
    • First dough rise: Grease a bowl with some olive oil and then shape the dough into a ball and place it in the bowl. Cover with cling wrap and let rest in a warm place for 45 minutes or until double in size.
    • Shape the dough: Stretch the proofed dough into the shape of your baking dish. Flour your work surface to ensure it doesn’t stick while you’re shaping it.
    • Prepare the dish: Grease your 13″ x 9″ baking dish with olive oil and sprinkle some semolina. Then, add in your dough, using your fingers to guide it towards the edges so it fills up the whole pan. Now, pour the topping olive oil over the dough.
    • Make dips and wells: Use your fingers to gently press into the dough like a piano to make lots of rough dips and wells.
    • Add the toppings: Add chopped garlic followed by basil, cherry tomatoes, cheese and olives. Sprinkle more basil and other herbs of choice on top.
    • Second dough rise: Now cover the dish again with a damp towel to retain humidity. Let it rest in a warm place and allow to rise for another 30 minutes.
    • While the dough is rising, preheat the oven to 425oF/220oC.
    • Bake: Gently press the toppings into the dough to ensure that are nicely embedded into the dough. Now, bake the focaccia for 20-25 minutes until golden brown. As soon as you take it out from the oven, brush with olive oil for extra shine and let it cool for 10-15 minutes on a mesh rack.
    • Serve warm and enjoy as a snack or slice it in between and enjoy as a sandwich with your favorite filling!

  • CSA 2023 Summer Week 1

    Beets (Clem’s Organic Gardens)

    Cabbage (Watsonia Organic Farms)

    Carrots (Clem’s Organic Gardens)

    Mango (John Wu)

    Florida Pears

    Shishito Peppers

    Murasaki Sweet Potatoes

    Salad Tomatoes

    Welcome to a New Season!

    It’s the first week of our summer season! This is the time of year when we lean more heavily on partner growers to pack each CSA share with the most diverse mix of flavors and nutrition possible. This week, we’re delighted to include a juicy and sweet mango from our partner John Wu. The back story is beautiful, and we thought you’d enjoy knowing how these delicious fruits made their way to your kitchen.

    The Story of the Mangos

    John is the father of our teammate Katrina. She started off as an intern last summer, with the farm being her very first job! She stayed part-time while working on a degree in Agricultural Operations Management at UF. She got her start working in the garden with her father, John who grows mangos and other tropical fruits in their home garden in Port St. Lucie, FL. Her family immigrated to the U.S. from Vietnam, and she credits her parents with teaching her a good work ethic, prioritizing nutrition, and learning how to grow lots of fresh fruits and vegetables. Here’s the story of the mangos, in her words:

    Hello everyone! My Dad was a very small farmer in Vietnam and immigrated to America, the great land of opportunity. He and my mom intended to do anything except farm in the U.S., but they were homesick and could not find any tasty tropical fruit or vegetables to eat. Thus, they took up farming again to grow the food they wanted! One of the fruits they missed was a good mango as tasty as the ones in Vietnam which I hope you will enjoy as much as I did. Treat it like an avocado; leave it at room temperature and refrigerate only after it is ripe. When the skin gives a little regardless of color it is ready to eat!

    These mangos can hold their own eaten straight from the box, but in the spirit of summer, we’re sharing a simple ice cream recipe, along with other dishes inspired by this week’s share.

    Recipes

    Mango Ice Cream

    Ingredients:

    • 2 cups mango puree
    • 1 pint heavy whipping cream
    • 1 can condensed milk

    Instructions:

    • Combine condensed milk and whipping cream and whip together until a stiff peak is achieved.
    • Fold in the mango puree gently until well combined.
    • Transfer to a freezer safe bowl. Smoothen the top and place a small sheet of plastic wrap or parchment paper on the top of the ice cream. Cover with cling film and freeze.
    • For soft scoops, pull them out in 2-2.5 hours and serve immediately. For perfect rolled scoops, freeze 6+ hours.

    Maple-roasted pears with nut crumble – delicious.com

    Ingredients

    • 3-4 ripe pears, halved
    • 4 tbsp maple syrup, plus extra to serve
    • 1 tbsp unsalted butter, chopped, plus 1 tbsp extra melted
    • 1/4 cup toasted mixed nuts chopped
    • ½ cup flour
    • 1/4 cup rolled oats
    • 1/4 tsp allspice
    • Yogurt or cream to serve

    Instructions:

    • Preheat oven to 350. Place pears in a large baking dish, so they are packed tightly. Drizzle with maple syrup and dot over 1 tbsp chopped butter, cover with foil and bake for 30-35 minutes until softened slightly.
    • To make the crumble, place sugar, nuts, extra melted butter, flour, oats and allspice in a bowl and mix to combine. Spoon the crumble topping over the pears and bake for a further 30-35 minutes until golden and crisp. Drizzle with extra maple syrup and serve with yogurt or cream alongside.

    Green Tomato Stew – holycowvegan.com

    Ingredients:

    • 2 large green tomatoes, diced
    • 1 teaspoon vegetable oil
    • 1 teaspoon black mustard seeds
    • 1 sprig curry leaves
    • 2 jalapeno peppers
    • ½ teaspoon turmeric
    • 1 heaping tsp ground coriander
    • 1 ½ cups coconut milk
    • Salt to taste

    Instructions:

    • Heat the oil in a saucepan. Add the mustard seeds and, when they sputter, add the curry leaves and green chilies.
    • Sauté for a few seconds and add the green tomatoes
    • Add the coriander powder and turmeric and mix. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft. Green tomatoes are firmer and won’t break down as much as ripe tomatoes would.
    • Add half the coconut milk to the saucepan and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.
    • Add the remaining coconut milk and salt, stir, and heat until the coconut milk is warmed through but not boiling.
    • Turn off heat and serve.

    Vegetarian Beet Ruebens – delish.com

    FOR CORNED BEETS:

    • 2 large beets (1 1/4 lb. total), trimmed and peeled
    • 2 tbsp. extra-virgin olive oil
    • 1 tbsp. brown sugar
    • 2 tsp. ground coriander
    • 1 tsp. ground mustard
    • 1/2 tsp. ground cinnamon
    • 1/2 tsp. garlic powder
    • 1/4 tsp. ground black pepper
    • 1/8 tsp. ground cloves
    • 1/8 tsp. ground allspice

    FOR RUSSIAN DRESSING:

    • 1/4 c. mayonnaise
    • 2 tbsp. sweet pickle relish
    • 4 tsp. ketchup
    • 1 1/2 tsp. prepared horseradish
    • 1 tsp. fresh lemon juice
    • 1/2 tsp. Worcestershire sauce
    • Kosher salt
    • Freshly ground black pepper

    FOR SANDWICH:

    • 4 tbsp. butter, softened
    • 8 slices rye bread
    • 8 slices Swiss cheese
    • 1 c. sauerkraut
    • Pickle spears, for serving

    Instructions:

    • Make the corned beets: Preheat the oven to 425º. In a small bowl, whisk the olive oil, sugar, and spices.
    • Lay out two pieces of foil on a baking sheet, add one beet to each piece of foil and rub beets all over with the spice mixture. Wrap beets in foil and roast until tender when pierced with a knife, about 50 minutes to 1 hour.
    • Let beets sit at room temperature until cool enough to handle. Thinly slice the beets into rounds.
    • Meanwhile, make the dressing: In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice, and Worcestershire. Season with salt and pepper. Refrigerate until ready to use.
    • Make the sandwich: Butter one side of each slice of bread. On the non-butter side spread Russian dressing on each slice. Top half of the slices with cheese, corned beets, and sauerkraut. Top each sandwich with remaining slices, dressing side down.
    • Heat a medium skillet over medium heat. Place a sandwich in skillet and cook until golden and cheese is melted, 3 minutes per side. Repeat with remaining sandwiches. Serve warm.

  • CSA Spring 2022- Week 13

    Welcome to the final week of the Spring CSA 2022! Thank you to those of you who have already renewed. To receive your first box of the summer season beginning in July, simply text us (216-870-3415) and we will renew your membership. You can also email us at frogsongcsa@gmail.com.

    The summer season runs from July 5th- October 1st, and we expect to harvest pears, okra, squash, tomatoes, malabar spinach, moringa, basil, and roselle hibiscus. We will also be supplementing your shares with lots of greens from our partner producers. We look forward to having you! Thanks for your support of local, organic, and regenerative farming. Now onto this week!

    This week, the following will be included in your CSA-

    • Basil
    • Green Cabbage- New Sprout Organic Farm
    • Slicer Cucumbers Slicers- New Sprout Organic Farm
    • Japanese Eggplant
    • Florida Pears
    • Cubanelle Peppers
    • Murasaki Sweet Potatoes
    • Slicer Tomatoes- New Sprouts Organic Farm
    • Turmeric

    We hope you try out the following recipes and let us know what you think.

    Japanese Eggplant with Turmeric & Scallions -(adapted from food52 )

    Ingredients
    • 2 tablespoons canola oil
    • 1 to 2 cubanelles, chopped
    • 3 garlic cloves, finely chopped
    • 2 tablespoons peeled finely chopped Turmeric
    • 3 large scallions, chopped, green and white parts separated
    • 1 1/2 pounds Japanese eggplant, sliced into thin rounds
    • 4 tablespoons rice wine vinegar
    • 3 tablespoons soy sauce
    • 1 tablespoon cornstarch
    • 1 tablespoon sugar
    Directions
    • In a large skillet over medium-high heat, heat the oil. Add the cubanelles, garlic, turmeric, and white scallion parts and cook, stirring, for 2 to 3 minutes, until fragrant.
    • Stir in the eggplant and cook, tossing occasionally, for about 5 minutes, until the eggplant has softened.
    • Meanwhile, in a small bowl, combine the vinegar, soy sauce, cornstarch, and sugar. Once eggplants have softened, pour the sauce into the pan and bring to a boil, stirring to coat. Reduce the heat to medium-low and cook for 5 to 6 minutes, until the sauce has thickened.
    • Remove from the heat. Top with the green scallion parts. Transfer to a platter or divide among plates

    FSO notes- For more heat, a combo of jalapenos and cubanelles works great, or red pepper flakes. For added crunch, dry roast sesame seeds in a pan over low heat, and toss in at the end of the recipe.

    Quick Pickled Pears –What should I Make For

    Ingredients
    • 3/4 cup sugar
    • 1 Tbsp kosher salt
    • 1 cinnamon stick
    • 6 whole cloves
    • 1/2 tsp whole black peppercorns
    • 1 1/2 cups apple cider vinegar
    • 1 cup water
    • 2 pears, peeled, cored
    Directions
    • Combine sugar, salt and seasonings in a medium saucepan. Whisk in the cider vinegar and water.
    • Bring to a simmer and stir well. Continue to simmer until sugar is completely dissolved.
    • Place the diced pears in a glass jar or bowl and pour the pickling liquid over them. Be sure they are fully submerged.
    • Cover and let stand at room temperature until cooled. Place in the refrigerator until ready to use. Allow them to sit in the pickling liquid for at least 4 hours for the best flavor.
    • Pickled pears can be kept in the refrigerator for up to one week.

    FSO notes- for the quick pickle, I recommend blanching the pears to soften. Bring a pot of water to boil, and boiled peeled pears until al dente, and place in a ice water bath to halt cooking. Continue with recipe as instructed.

    To can, pack the fruit into warmed jars and pour over the hot liquid to cover. Seal, label and store in a cool dry place for a month before using. Make sure the jars and lids are clean and sterile.

    Pear Basil Green Juice

    This recipe is adapted from area nutrition expert Carly Paige’s Apple Mint Green Juice. You can find this and other cucumber based green juice recipes as well as information on how to make juice without a juicer at Fit Living Eats.

    Ingredients
    • 1 cucumber
    • 2 cups kale
    • 1 cup spinach (leftover malabar would work great!)
    • 1/2 green pear, cored and peeled
    • 1/4 cup basil leaves
    • 1/4 lemon, peeled
    • 1″ piece of turmeric
    • 1 1/2 cups water
    Directions
    • Prep your ingredients. It is recommended to chop ingredients into 2 inch pieces.
    • Add the ingredients to a blender with 1 cup water and blend until smooth. It will result in a soup-like consistency.
    • Place in a nut milk bag or in a mixing bowl and pour the juice blend into the nut milk bag. Cheese cloth show work as well.
    • Squeeze the bag to until the pulp from the juice is dry and the liquid is squeezed out into the bowl.
    • Pour into an airtight container and store in the refrigerator to chill and until you’re ready to enjoy! Juices will stay fresh for a few days.
    • You can add water to desired consistency.

  • Summer 1 CSA – Week 4

    • Lemon Basil, bunch
    • Napa or Green Cabbage – New Sprout Organic Farms
    • Fennel – New Sprout Organic Farms
    • Dandelion Greens, bunch – New Sprout Organic Farms
    • Baby Green Aquaponic Romaine Lettuce – Trader’s Hill Farm
    • Red Onions, cured
    • Slicer Tomatoes
    • Rainbow or Baby Carrots, loose
    • Florida Pears – We grow a few different varieties on the farm. The type in your CSA share is fine textured, and will be ripe when soft. You can keep a few at a time on the countertop to ripen (the rest in the fridge). We don’t ever spray our pears, so expect blemishes from weather and biotic factors. Feel free to peel the outer protective layer of skin with a potato peeler. We hope you enjoy!

    Warm Fennel Vinaigrette – Food & Wine

    Ingredients
    • 1/3 cup extra-virgin olive oil
    • 2 medium fennel bulbs—halved, cored and finely chopped, plus 2 tablespoons coarsely chopped fennel fronds
    • 2 tablespoons sweet wine vinegar, such as Late Harvest Riesling, or seasoned rice vinegar
    • 2 tablespoons fresh lemon juice
    • Salt and freshly ground pepper
    Instructions

    In a large skillet, heat the olive oil until shimmering. Add the chopped fennel bulbs and cook over moderately high heat, stirring frequently, until golden and tender, 8 to 10 minutes. Let the chopped fennel cool in the skillet for 10 minutes, then stir in the vinegar and lemon juice and season with salt and pepper. Reheat and stir in the fennel fronds just before serving.

    Lemon Basil Cookies – Blue Bowl Recipes

    Ingredients
    • 2 cups all-purpose flour
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 3/4 cup butter, softened (1 and 1/2 sticks)
    • 3/4 cup granulated sugar
    • 1 egg
    • 1 tbsp lemon zest
    • 1 tbsp fresh lemon juice
    • 1/3 cup chopped lemon basil, or regular basil, if you can’t find lemon basil
    • 1/3 cup shelled and chopped pistachios
    • 3 tbsp sugar, cane sugar works well because of it’s coarser texture
    Instructions
    1. Make the cookie dough: Whisk together flour, baking soda, and salt. Set aside. In another bowl, with a mixer, cream the softened butter well. Add the sugar and cream well. Add the egg, mixing until just combined. Add the lemon zest, lemon juice, and basil next, and mix until just combined. You can add a handful or two of the chopped pistachio nuts here to the dough for extra OOMPH (I like to do this). Add the dry ingredients into the bowl with the wet ingredients in two additions, mixing between each. Form the dough into a slightly flattened disc and wrap in plastic wrap. Chill in the fridge for an hour, or in the freezer for 20 minutes. 
    2. Make the topping: While the dough is chilling, prepare the topping and preheat the oven to 350 degrees. Shell and chop your pistachios – you can chop them with a knife or throw them in a food processor and pulse until you have small chunks – don’t pulse them into a powder. Mix the pistachios & sugar in a small bowl. 
    3. Bake: Shape the dough into small balls (about 1 tbsp each). Roll each ball in the sugar/pistachio mixture and place on a parchment paper-lined cookie sheet. Bake 10-12 minutes. Let cool a few minutes on pan before moving to a cooling rack. 
    4. Serve + Store: Enjoy immediately! Once cooled, store in an airtight container at room temperature for 5-6 days. Make ahead: Cookie dough can be made ahead and refrigerated for 1 day before baking. Dough can also be frozen for up to 3 months. Move to the fridge the day before you plan to bake the cookies so the dough can soften a bit, but still stays chilled. 

    Easy Napa Cabbage Slaw – My Every Day Table

    Ingredients
    • 1 medium head of napa cabbage, thinly sliced
    • 4 oz blue cheese crumbles
    • 1/4 onion, thinly sliced
    • 1 clove garlic, minced
    • 1/4 cup olive oil
    • 2 Tbsp. apple cider vinegar
    • 1 tsp. dijon mustard
    • 1 tsp. honey
    • 1/2 tsp. celery seed
    • 1/2 tsp. sea salt 
    • pinch black pepper

    Celery Seeds – This ingredient gives the napa cabbage slaw dressing a distinct flavor, but if you don’t have any, you can use celery salt 1/2 teaspoon of celery salt and omit the salt in the dressing. Add more salt to taste if necessary.
    Apple Cider Vinegar – Anything with a sweeter flavor, like a white balsamic or white wine vinegar will work here.

    Instructions
    1. Prep ingredients: Thinly slice cabbage and onion. Mince garlic. 
    2. Layer napa cabbage, onions, and blue cheese in serving bowl and chill until serving.
    3. Whisk together garlic, olive oil, apple cider vinegar, dijon mustard, honey, celery seed, sea salt, and pepper until emulsified. 
    4. Toss dressing with cabbage and chill for 5-10 minutes before serving.

    Lebanese Dandelions with Caramelized Onions (Hindbeh) – Forager Chef

    Ingredients
    • 1 large onion
    • 2 tablespoons extra virgin olive oil, plus more for serving
    • Kosher salt and fresh-ground black pepper
    • 8 ounces fresh dandelion greens or other strong-tasting (not necessarily bitter) wild greens
    • A good pinch of fresh ground cumin
    Instructions
    1. Cut the top and bottom from the onion, remove the skin, and halve it top-to-bottom. Set the halves, cut-sides down, on a cutting board, and halve them through the equator. Slice the onion into 1-inch (2.5 cm) julienne, as thin as you can.
    2. In a 10-inch skillet or similar wide pan, heat the lard or oil until very hot, then add the onion and turn the heat down to medium. Season with a pinch of salt and cook for 20 to 30 minutes, stirring occasionally, until the onion is deeply browned and aromatic, deglazing with a tablespoon of water as needed if the pan threatens to dry out (I like my onion quite dark).
    3. Remove half of the onion and reserve.
    4. Meanwhile, cook the greens in salted water until they’re tender and taste good to you, then shock in cold water, drain, squeeze out excess water, and coarsely chop.
    5. Add the greens to the pan with the onion, mix and warm them through, adding the cumin and a little water if needed to moisten.
    6. Taste and correct the seasoning for salt and pepper, then top with the reserved onion and serve hot with lemon wedges and drizzles of extra virgin olive oil.