Tag: grape tomatoes

  • CSA 2026 WEEK 34

    From Our Farm

    Basil, Italian

    Peppers, Jalapeno – Tricolor Mix

    Potatoes, Purple

    Pumpkin (quarter)

    Sweet Potato Greens – WEDS/THURS ONLY

    From Our Partners

    Grapes, Muscadine – Santa Fe Organics/ Rainbow Star Farm

    Kale, Curly Green – Tendwell Farm – FRI/SAT ONLY

    Starfruit – Natasha and Zach – WEDS/THURS ONLY

    Tomatoes, Grape – Tendwell Farm

    Watermelon, Seedless – Watsonia – FRI/SAT ONLY

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

    Potato, Tomato, Corn and Basil Salad

    Ingredients:

    • 1 pound baby red potatoes, scrubbed (or purple potatoes!)
    • 5 medium ears of corn (about 3 pounds)
    • 1 pint grape tomatoes, halved lengthwise
    • 1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
    • 1 large bunch fresh basil, rinsed, dried, and leaves picked
    • 1/4 cup extra-virgin olive oil
    • 2 large lemons, juiced
    • 1 teaspoon kosher salt
    • About 15 grinds freshly ground pepper

    Instructions:

    1. Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
    2. Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
    3. Remove corn from water and also let drain. Use a chef’s knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

    Recipe adapted from: https://www.foodnetwork.com/recipes/dave-lieberman/potato-tomato-corn-and-basil-salad-recipe-1917221

  • 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 Spring Week 12

    Week 12 of our Spring Season brings:

    Tulsi Basil

    Green Cabbage (Watsonia Farms)

    Cantaloupe

    Carrots (Clem’s Organic Gardens)

    Purple Daikon or Black Spanish Radish

    Lettuce (New Sprout Organic Farm)

    Onions (Scallions)

    Cubanelle Peppers

    Grape Tomatoes (New Sprout Organic Farm)

    Time to Renew!

    Our Spring Season is winding down, and a huge THANK YOU to those of you who have already renewed for the Summer Season that runs from July 5 – September 30! Haven’t renewed yet? Don’t worry – we’ve made it easy! On June 26, all CSA Memberships will automatically renew and charge your card on file for the same share type and apply any existing credit to your renewal. If you decide not to renew, no problem! To opt out, email us by June 25th to info@frogsongorganics.com and we will confirm receipt of your email by June 26th.

    During the summer season, we supplement your shares with lots of greens from our partner producers. You’ve probably already noticed these lettuces and herbs starting to pop up in your box, and this week our partners provide heartier veggies like cabbage, carrots, and tomatoes too. First though, when you open this week’s box, take a moment to breathe in the soothing aroma of the Tulsi Basil from our farm. This extraordinary herb’s adaptogenic properties improve your ability to manage stress. Boil water and steep for 5-10 minutes for a refreshing and calming hot or iced tea. We also share a delicious Tulsi Chai recipe below.

    This week’s crunchy, Cubanelle peppers also hail from our farm. These peppers are more sweet than spicy. Read below to learn how to make sofrito, that Latin sauce used to add a delicious flavor to rice, beans, meats, soups, and stews (it’s similar to the Cajun Holy Trinity and French Mirepoix). Or, if you’re in the mood for Italian cuisine, check out our recipe for stuffed Cubanelles; the recipe calls for hamburger, but if you want to take it to the next level, use our pastured pork – BAM!

    Recipes

    Sofrito

    Ingredients:

    • 2 green bell peppers seeded and chopped
    • 2 cubanelle peppers seeded and chopped
    • 4-5 aji dulce peppers seeded and chopped
    • 1 sweet red or white onion chopped
    • 8 cloves garlic chopped
    • 1 bunch cilantro leaves about 1 cup loosely packed
    • 1 cup cherry tomatoes, chopped
    • Salt to taste
    • ¼ cup olive oil

    Instructions:

    • Add all of the ingredients to a food processor. Process until you reach the consistency you prefer. Either chunky or very smooth.
    • Taste and adjust for salt.
    • Store in the refrigerator and uses as needed or freeze in small batches.

    Stuffed Cubanelle Peppers –simpleitaliancooking.com

    Ingredients:

    • 1 cup breadcrumbs
    • 1/2 cup grated Romano cheese
    • 1 beaten egg
    • 1 lb ground beef (or substitute FSO pastured pork)
    • 1 pint cubanelle peppers
    • 3 tbsp olive oil
    • 2 tbsp fresh basil
    • 2 tbsp fresh or dried parsley

    Instructions:

    • Preheat oven to 375 F.
    • Wash peppers and cut the tops off
    • In a medium bowl, mix all ingredients (except peppers) with the beef
    • Carefully stuff each pepper with the seasoned beef mixture
    • Place in an oven proof dish/pan (note – some mixture may come out)
    • Add a little water (about 1/4 cup maybe) to help steam them, cover and bake for 60 -90 minutes until the peppers are extremely soft and beef is cooked

    Tulsi Chai

    Ingredients:

    • 1 cup milk
    • 1 1/2 cup qater
    • 1 tea bag-black or green or 2 tsp tea leaves
    • 10 Tulsi leaves
    • 1/2 inch piece of ginger or turmeric (or 1/4 of both)
    • 1/2 tsp sugar

    Instructions:

    • Crush the Tulsi Leaves with ginger/turmeric with a mortar and pestle (coffee grinder works as well)
    • Add water to a pot and bring Tulsi mixture to a boil over medium hear. Add tea. Boil for 2 minutes.
    • Add milk and sugar, allow to boil and then reduce to a simmer.
    • When tea is to desired color, remove from heat.
    • Strain liquid and Enjoy!

  • CSA Fall 2022-Week 5

    This weeks CSA includes the following-

    From Frog Song Organics:

    • Grapefruit
    • French Breakfast Radish
    • Spring Mix
    • Roselle
    • Cucumbers (From New Sprout Organic Farm on Wed & Thurs)

    From our partner farms:

    • Lacinato Kale- (Green on Wednesday) New Sprout Organic Farm
    • Grape Tomatoes- New Sprout Organic Farm
    • Red or Green Leaf Lettuce-Organic Aqua Fresh
    • Chestnuts (High Springs Orchid)

    Grandma’s Grapefruit Cocktail Salad:

    Ingredients
    • Grapefruit-peeled and segmented (watch a how to here)
    • 1/4 cup chopped Candied Roselle -(refer to recipe from week 3)
    • 2 tsp Cane Syrup or cane sugar
    • 2 oranges, peeled and cut into slices
    Directions
    • Make candied roselle a few a days ahead of time.
    • Segment grapefruit and oranges, capturing as much juice as possible but discarding peel, seeds, and pith.
    • Place in bowl, add sugar and roselle, and mix. Cover and marinate for a few hours in the fridge. Serve, and don’t forget to drink the leftover juice! Recipe makes about to 2-3 servings.

    Wilted Lettuce

    Ingredients
    • 1 head of green or red leaf lettuce
    • 4-6 French Breakfast radishes, sliced very thin
    • 3 scallions or a small shallot, chopped
    • 1/2 cup red wine vinegar
    • 1/2 cup sugar
    • 6 slices bacon
    • bacon grease, reserved
    Directions
    • Mix lettuce, radishes, and onion in salad bowl.
    • Mix vinegar, sugar, salt, and pepper and set aside.
    • Cook bacon until crisp, reserving grease. Crumble bacon into salad mix.
    • Add grease to vinegar and sugar mix, in a pot, and heat. Pour over lettuce, and toss.
    • Serve while hot.

    Note- to make Vegan, omit bacon and heat 1/4- 1/2 cup of avocado or high heat oil.

    Buttered Radishes with Poached Egg- Naturally Ella

    Ingredients
    • 1 bunches French Breakfast Radishes
    • 1 tablespoons unsalted butter
    • 3 scallions, diced
    • 1/2 teaspoon fresh thyme
    • pinch of salt
    • 2 eggs
    • 2 pieces of bread, toasted
    Directions
    • Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.
    • In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning.
    • While radishes cook, poach eggs using this technique. If you don’t like runny eggs, this would also be great with scrambled or hardboiled.
    • To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.

    Kale and Chestnut Frittata

    Ingredients

    • 1 Tbsp of Butter
    • 1 Tbsp olive oil
    • 1 bunch of kale, destemmed and chopped
    • 1 onion or 3 shallots, finely diced
    • 1 tsp thyme leaves
    • 1/2 cup of prepared chestnuts (see week 2 recipes with how to prepare)
    • 1/2 cup of grape tomatoes, halved
    • 8 eggs
    • 1 cup of white melting cheese, such as gruyere or shredded or sliced mozzarella
    • Salt and Pepper to taste

    Directions

    • Preheat oven at 425 F
    • Heat ½ tablespoon olive oil in a pan and fry the onion or shallots. Remove from heat and set aside.
    • Add the remaining oil and the butter to the pan and heat until sizzling, then cook prepared chestnuts.
    • Cook kale in boiling water until tender, 4 to 5 min. Drain, cool and squeeze out any excess moisture. Roughly chop.
    • Crack the eggs into a mixing bowl and whisk, adding the salt and pepper, and thyme. Whisk in half of the cheese. Set the mixture aside.
    • Over medium-high heat, in a 12-inch cast iron skillet or oven safe pan, quicky mix kale, chestnuts, and tomatoes, with a spatula.
    • Whisk the eggs once more and pour the mixture over the kale mix. Stir to combine and distribute the mixture evenly across the pan. Sprinkle the rest of the cheese on top of the frittata.
    • Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata is just barely set, with a little jiggle when moved. Remove the frittata from the oven and place it on a cooling rack to cool.
    • Run a spatula around the edge to loosen the frittata. Slide onto a cutting board, cut into wedges (or slice it in the pan). Serve over spring mix.

  • CSA Fall 2022-Week 3

    In your basket this week you will find the following-

    From Frog Song-

    • Radishes
    • Roselle
    • Sweet Potato fingerlings
    • Turmeric

    From our Partner Farms

    • Lacinato Kale-New Sprout Organic Farms
    • Yellow Squash- New Sprout Organic Farm
    • Grape Tomatoes- New Sprout Organic Farm
    • Tetsukabuto Squash-Clem’s Organic Gardner
    • Red Leaf Lettuce-Organic Aqua Fresh

     Squash and Kale Gratin- adapted from Taste of home

    Ingredients
    • 1/2 pound bacon strips, cut into 1/2-in. pieces
    • 2 medium leeks (white portion only), chopped
    • 1 tetsu squash peeled and cut into 1-in. cubes
    • 2 yellow squash, sliced into coins
    • 1 bunch of kale, de-stemmed and chopped
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1-1/2 cups grated Parmesan cheese
    • 1 pint heavy whipping cream
    Directions
    • Preheat oven to 375°. In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving 2 tablespoons drippings in skillet. Cook leeks in reserved drippings until tender, 3-4 minutes.
    • Stir together squash and kale; transfer to a lightly greased 13×9-in. baking dish, pressing to form a single layer. Sprinkle with salt and pepper. Spread leeks over the top; sprinkle with bacon and cheese. Pour cream over top, spreading to cover entire surface. Cover with foil.
    • Bake 30 minutes; remove foil and bake until squash is tender and top is golden brown, 30-40 minutes longer.

    Candied Roselle-Jaja bakes

    Ingredients
    • 1 pint of fresh roselle 
    • 1/2 cup sugar
    Directions
    • Peel the calyces and discard the seed pods. Rinse the calyces.
    • Blanch the calyces into boiling water for 2-3 minutes.
    • Drain the water and submerge the calyces immediately in ice water.
    • Drain the water. Mix with 1/4 cup sugar until well combined. Put them into a container and cover the calyces with the rest 1/4 cup sugar. 
    • Refrigerate a few days to a week. Then serve.

    Raw Yellow Squash and Radish Salad with a Lemon Vinaigrette (with candied Roselle)-adapted from Food52.com

    Ingredients 
    •  2 squash d summer squash and zucchini,
    • 1 peeled shallot
    • 1 bung mixed radishes, green stems removed, cleaned
    • 1 garlic clove, finely minced
    • 1 tablespoon honey
    • 2 lemons, juiced and zested, to make 2 teaspoons zest and 4 tablespoons juice
    • 2 tablespoons Champagne vinegar or sweet white wine vinegar
    • 1 tablespoon kosher salt
    • Freshly cracked black pepper
    • 1/2 cup extra-virgin olive oil
    • 1 tablespoon grated fresh horseradish
    • 1/2 cup basil leaves, torn into small pieces
    • 1/2 cup mint leaves, torn into small pieces
    • 2 ounces finely grated Manchego cheese, about 1 cup (optional- omit for vegan)
    • Candied Roselle for topping
    Directions
    1. Set a mandolin on the thinnest setting. Slice the squash, shallot, and radishes crosswise into thin coins. Transfer to a large mixing bowl and toss gently to combine.
    2. In a small mixing bowl, whisk together the garlic, honey, lemon juice, vinegar, salt, and pepper. While whisking, steadily drizzle in the olive oil to form a vinaigrette.
    3. Add the lemon vinaigrette to the squash mixture and toss gently. Finish the salad with lemon zest, horseradish, basil and mint, a generous sprinkle of grated cheese, and additional salt and pepper to taste. Gently toss to combine. Top with Candied Roselle, take a picture of all the colors, and serve!

    Sautéed Radish Greens with Turmeric

    Ingredients
    • 1 Tbsp of olive oil
    • 1 Tbsp of butter
    • One bunch of radish greens, washed and chopped
    • 1 clove of garlic, minced
    • Turmeric, 1 inch peeled and grated
    • Tbsp of soy or tamari sauce
    Directions
    • Heat oil and in a large skillet over medium heat, and add butter until melted. Add garlic and cook until fragrant, about 1 minute. Add turmeric and sauté for another minute.
    • Add chopped radish greens and cook until greens are tender, about 5 more minutes. Toss with with choice of sauce and serve. Can be served with thinly sliced of grated fresh radish. Versatile side dish with a little zip!