Tag: Grape Tomato

  • CSA 2026 WEEK 31

    From Our Farm

    Basil, Thai

    Pears, Baldwin

    Peppers, Jalapeno – Tricolor Mix

    Potatoes, Kennebec

    From Our Partners

    Carrots – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Dandelion Greens – Tendwell Farm

    Tomatoes, Grape – Watsonia

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

    Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra

    Ingredients:

    • 1/2 cup yellow cornmeal
    • 1/4 teaspoon (or more) cayenne pepper
    • 12 okra pods, cut crosswise into 1/2-inch pieces
    • 6 tablespoons olive oil, divided
    • 2 cups fresh corn kernels (cut from about 3 ears of corn)
    • 6 baby green pattypan squash, each cut into 6 pieces
    • 2 garlic cloves, chopped
    • 1 12-ounce bag cherry tomatoes, halved (2 cups)
    • 2 tablespoons chopped fresh cilantro
    • 2 green onions, chopped

    Instructions:

    1. Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
    2. Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

    Recipe adapted from: https://www.bonappetit.com/recipe/fresh-corn-saute-with-tomatoes-squash-and-fried-okra

  • CSA 2023 Summer Week 10

    Tulsi Basil

    Beets (COG)

    Galangal

    Okra

    Cubanelle Peppers

    Spaghetti or Acorn Squash

    Sweet Potato Greens

    Murasaki Sweet Potatoes

    Grape Tomatoes (NSOF)

    September brings fall vibes to many parts of the country, but with temps hovering in the 90s, we’re still more ice cream than hot apple cider. Some of the herbs and veggies in this week’s share probably aren’t the first ice cream flavors that come to mind, but many are perfect ingredients. Our Tulsi basil is slightly fruity with a hint of clove and vanilla that lends itself to creamy frozen dessert. If cream isn’t your jam, check out the Beetroot sorbet recipe below. Beets are a natural source of sugar, and thanks to their high fiber content, absorb into the bloodstream more slowly than cane sugar. This dessert comes packed with folate, magnesium, potassium, and Vitamin C.  You can also experiment with pumpkin, squash, carrots, and corn for more healthy options.

    If you want to give homemade ice cream a shot but don’t have a machine, we’ve got good news: You can make it at home without any special equipment. Check out our recipes below, and let us know your own ice cream hacks!

    Tulsi Basil Ice Cream – adapted from spicesnflavors.com

    Ingredients:

    • 3/4 cup basil leaves
    • 1cup full fat milk
    • 1 cup sweetened condensed milk
    • 300 ml heavy cream
    • ½ cup shredded coconut (optional)

    Instructions:

    In a saucepan, heat milk and basil leaves until it comes to a rolling boil. Once the milk boils, switch off the gas, cover the saucepan with a lid and let it rest for 30 minutes.

    Next blend the milk in the blender with basil leaves. Add condensed milk and coconut. Blend everything well. Do a taste test at this point to match your taste buds.

    Whip the cream until stiff peaks form. Fold in blended mixture. Transfer to a freezer safe container and freeze for a minimum of 4 hours or until the ice-cream is set, preferably overnight.

    Beetroot Sorbet

    Ingredients:

    • 1 cup cooked beets (roasted, steamed or boiled)
    • ¼ cup sugar
    • ¼ water
    • 2 teaspoons lemon juice
    • 2 teaspoons vanilla extract

    Instructions:

    Puree the beetroot with a hand blender until smooth, then set aside.

    In a small saucepan over a medium-low heat, combine the sugar and water, stirring occasionally until completely dissolved. This could take about 5 minutes. Remove from the heat and leave to cool slightly.

    In a food processor, blend the cooled sugar syrup with the pureed beetroot, lemon juice and vanilla until smooth.

    If using an ice-cream maker, pour the cooled mixture into the pre-frozen bowl of the ice-cream maker and churn until thick, according to the manufacturer’s instructions, then either serve immediately or pour into a freezer-safe dish to store in the freezer

    If not using an ice-cream maker, pour the cooled mixture into a large freezer-safe dish and freeze, mixing it well with a fork every half hour over the next 4 hours. Transfer to the fridge for 15 minutes to soften before serving.

    Acorn Squash Ice Cream (machine required)

    Ingredients:

    • 1 acorn squash
    • 2 tablespoons butter
    • 1 tablespoon water, or as needed
    • 4 egg yolks
    • ½ cup light brown sugar
    • 2 cups heavy whipping cream
    • 2 cups milk
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground ginger
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground allspice

    Instructions:

    Preheat oven to 350 degrees F. Place squash, pointed-side up, on a baking sheet.

    Bake in the preheated oven until squash is tender, about 1 hour. Cool squash until easily handled. Cut squash in half, remove seeds and stringy parts of meat, and peel skin from the squash and discard.

    Mash the squash meat in a bowl and measure 1 cup meat.

    Combine 1 cup squash meat and butter in a saucepan; add enough water to make squash stir-able. Cook squash mixture over low heat until squash softens, adding more water if needed to thin the squash, about 15 minutes. Remove saucepan from heat and cool squash mixture.

    Beat egg yolks and brown sugar together in a bowl using a whisk until thickened.

    Heat cream and milk together in a saucepan over low heat until mixture begins to simmer. Gradually pour cream mixture into the egg yolk mixture and beat until smooth to temper the eggs. Pour the cream-egg mixture into the saucepan; simmer over low heat until mixture is thickened and easily coats the back of a spoon, about 20 minutes. Strain cream mixture through a fine-mesh strainer into a large bowl and cool to room temperature.

    Beat squash mixture into cream mixture until smooth; stir in vanilla extract, ginger, salt, and allspice. Cover bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours.

    Stir cream mixture and transfer to an ice cream maker and follow manufacturer’s instructions for making ice cream.

  • CSA Summer 2023 Week 7

    Frog Song Organics
    Japanese Eggplant
    Pineapple Pears
    Sweet Potato Greens
    Ripe Jalapeno Peppers
    Clem’s Organic Gardens
    Carrots
    High Springs Orchard
    Mint
    OSO Sweet Farms
    Sweet Vidalia Onions
    TendWell Farm
    Butternut Squash
    New Sprout Organic Farms
    Grape Tomatoes
    Watsonia Organic Farm
    Zucchini

    The mint in this week’s share follows recent deliveries of powerful medicinal herbs like Tulsi basil and Moringa. Of course these fresh herbs are a delicious, healthy addition to any meal, but they can also be dried for teas or made into tinctures. The process to make tinctures is a cinch! All you need is a jar, high-proof alcohol, and the herbs of your choice. Fill the jar with the herbs, add alcohol, and voilà!  Just make sure the herbs are completely submerged in the alcohol and that the lid is tight.

    Next, wait. Let it steep for two to four weeks. This is when the magic happens. The alcohol will extract the active compounds from the herbs and create a concentrated tincture. When it’s time, strain the herbs out of the tincture using a cheesecloth or a fine strainer.

    Storage is important! Tinctures should be stored in airtight, dark glass bottles in a cool, dark place. It’s also important to label the bottles with the ingredients and date to keep track of their freshness. Done correctly, your tinctures can last for years! We share a recipe for a mint tincture below (you can also use chocolate mint!), along with some yummy ways to use it. Herbal extracts aren’t just medicinal – they’re often delicious as well!

    Mint Extract

    Lightly break up the leaves of one bunch mint to release the natural oils. Place the leaves in a pint jar (full but not packed down). The leaves should have room to swish around and be completely covered by the liquid.

    Many recommend using 80 proof vodka to make extracts; since vodka has little to no taste of its own, it allows the extract to fully be flavored by the plant material. Pour the vodka over the leaves, covering completely. Close the jar tightly, store away from natural light, like the back of a shelf or the back of a cupboard.

    Every day or so, take the jar out and shake it up gently to distribute the leaves. Place it back in the dark. Repeat and store for 2-4 months.

    What to do with your mint extract?

    • Use a drop or two in your coffee, tea or hot cocoa
    • It is delicious in ice cream! Add a tablespoon to flavor homemade batch of ice cream.
    • Use in baked goods along with vanilla extract

    Recipes

    Butternut Squash and Kale Stir Fry

    Ingredients:

    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1/2 butternut squash, peeled, seeded and diced.
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon chile powder (more to taste)
    • Freshly ground black pepper
    • 1 bunch kale, leaves torn, stalks discarded

    Instructions:

    • Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
    • In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss with tongs and cook for 3 to 4 minutes. Add in the cooked squash and gently toss together.

    Grilled Japanese Eggplant – shared by CookingWithJacque.Com

    Ingredients:

    • ¼ cup Ponzu or soy sauce*
    • ¼ cup rice wine vinegar or other favorite vinegar
    • ½ cup olive oil
    • 1 tablespoon brown sugar

    Slice eggplant very thin lengthwise. Marinate in soy sauce mixture for at least 10 minutes. Lift from marinade and place on preheated grill. Grill for about 2 minutes on each side. Serve with Couscous or rice pilaf and feta cheese.

    *Ponzu is a citrus flavored soy like sauce that adds a complex flavor to this marinade. Soy sauce is a good substitute. Both products are a fermented produce that contains probiotics. Produce such as Japanese eggplant is a prebiotic that works with the probiotics to maintain gut health.

  • 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.

  • CSA Summer 2 – Week 6

    This week our CSA Members are receiving ELEVEN awesome items listed below!

    We are harvesting from our farm:

    • Lemon Basil
    • Jalapeño Peppers
    • Saijo Persimmons – let fully ripen, until very soft before eating
    • Purple Potatoes
    • Sweet Potato Greens or Malabar Spinach

    Plus these items from our partner producers:

    • Beets and Carrots from Clem’s Organic Garden
    • Tomatoes, Grape or Campari, from New Sprout Organic Farm
    • Green and Yellow Bell Peppers from New Sprout Organic Farm
    • Vidalia Onions from Oso Sweet