Tag: grapefruit

  • CSA 2025 FALL WEEK 9

    From Our Farm

    Arugula

    Bok Choy, Baby

    Citrus, Grapefruit

    Galangal, Ginger

    Lettuce, Romaine

    French Breakfast Radishes

    Sweet Potatoes, Okinawa

    From Our Partner Growers

    Cabbage, Napa – Blackwater Farms of Georgia

    Kale, Lacinato – Blackwater Farms of Georgia

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

    Supreme Grapefruit & Radish Salad with Grapefruit Balsamic Dressing

    Ingredients:

    • 3 Radishes with Tops
    • 1 Large Grapefruit
    • 1/4 lb Microgreen Salad Mix
    • 2 oz Chevre
    • 1/8 cup pine nuts
    • 1/2 tsp salt
    • 2 tsp honey
    • 2 tbsp balsamic vinaigrette
    • 1/4 cup olive oil

    Instructions:

    1. Top radishes, wash both roots and leaves
    2. Wash Salad Mix in a colander and let air dry
    3. Toss radish leaves and salad mix together in serving bowl
    4. Thinly slice radishes and add to salad mix
    5. Supreme the grapefruit and save the juice in a mixing bowl (if you’ve not done it before, here are great instructions! https://www.marthastewart.com/1512359/supreming-citrus)
    6. Add grapefruit to the salad
    7. Crumble chevre and sprinkle pine nuts atop salad
    8. For the dressing, add salt, honey, and balsamic vinaigrette to the grapefruit juice in the mixing bowl. Whisk heavily until ingredients are blended. While whisking, slowly drizzle in olive oil until mixture is emulsified.
    9. Dress salad and toss just before serving.

    Find it online: https://dare2dreamfarms.com/

  • CSA 2023 FALL WEEK 11

    Bok Choy

    Baby Carrots

    Daikon Radishes

    Grapefruit

    Baby Lettuce Mix

    Shishito Peppers

    Sweet Potatoes

    Turmeric

    Cherry Tomatoes (Meacham Urban Farm)

     

    THIS WEEK’S RECIPES

    SWEET POTATO BOWL with CARNE ASADA

    INGREDIENTS

    • 1 ½ teaspoons smoked paprika
    • 1 ½ teaspoons cumin
    • 1 teaspoon granulated garlic
    • 1 teaspoon granulated onion
    • ½ teaspoon coriander
    • ¼ – ½ teaspoon chipotle powder (depending on desired level of spiciness)
    • 1 ½ pounds skirt steak
    • Avocado or olive oil
    • Salt & Pepper
    • Zest and juice of 1 lime
    • 8 cloves garlic, pressed through garlic press
    • 2 ½ pounds sweet potatoes, peeled and cut into semi-circles or large dice
    • 12 shishito peppers, washed and dried
    • 8 ounces cherry tomatoes, halves
    • 1 cup black beans
    • 1 avocado, sliced
    • Cotija cheese, cilantro, lime wedges, as garnish

    Chipotle Garlic Sauce Ingredients:

    • ½ cup sour cream
    • ¼ cup mayonnaise
    • 3 cloves garlic, pressed through garlic press
    • 1 to 2 chipotle peppers (depending on desired level of spiciness)
    • 2 teaspoons adobo sauce from chipotle peppers (more or less depending on desired level of spiciness)
    • Lime juice from ½ lime
    • Zest from ½ lime
    • Salt

    INSTRUCTIONS

    1. Begin by gathering and prepping all of your sweet potato bowl ingredients according to the ingredient list above to have ready and organized for use.
    2. To a ramekin or small dish, add the smoked paprika, cumin, granulated garlic and onion, coriander and chipotle powder, and mix with a fork to combine. Reserve 1 teaspoon of this spice mix and set it aside to season the sweet potatoes with.
    3. Add the skirt steak to a large bowl or glass dish, and sprinkle the remaining spice mixture over the meat, and drizzle in about 2 to 3 tablespoons of the avocado oil, a generous couple of sprinkles of salt and pepper, the zest and juice of 1 lime, plus the pressed garlic, and rub this seasoning into the meat to coat it well. Set the steal aside to marinate while you prep the other ingredients.
    4. Preheat your oven to 400°, and line a large baking sheet with parchment paper or foil.
    5. Next, add your sliced or diced sweet potatoes to a large bowl, and drizzle in about 1 to 2 tablespoons of the avocado oil, and sprinkle in the reserved 1 teaspoon of seasoning mix. Add in a couple of good pinches of salt and pepper as well, as toss the sweet potatoes in the seasoning to coat.
    6. Turn the seasoned sweet potatoes out onto your prepared baking sheet in a single layer, and roast for 25 to 35 minutes, until easily pierced with a paring knife or fork.
    7. While the sweet potatoes roast, gather and prep your chipotle garlic sauce ingredients according to the ingredient list above to have ready and organized for use.
    8. To prep the sauce, add all ingredients to a bowl, and mix together with a whisk or spoon until completely combined and blended. Keep the sauce cold in the fridge (you can place it into a squeeze bottle, if you’d like).
    9. Next, place a grill pan or cast iron skillet over high heat, and drizzle in about 1 to 2 teaspoons of the oil. Once very hot, add in the shishito peppers in a single layer (work in batches, if necessary), and allow them to char/blister on that first side for 2 to 3 minutes. Turn the peppers to allow them to blister on the second side for another couple of minutes, then remove from skillet and sprinkle with salt. Set aside.
    10. Into the same skillet or grill pan, add the halved grape tomatoes, and allow those to char and soften slightly for roughly 1 to 1 /2 minutes, then sprinkle with salt and spoon into a dish to hold.
    11. To grill the skirt steak, add the skirt steak to the grill pan or cast iron skillet and sear for about 3 minutes per side, or until cooked through to your liking. Set the carne asada aside and allow it to rest for 5 to 10 minutes, then slice or cut into small cubes.
    12. To assemble the sweet potato bowls, add some of the roasted sweet potatoes to a shallow bowl, and top with some of the carne asada. Add three blistered shishito peppers, a spoonful of the charred tomatoes, a couple of spoonfuls of the black beans and some avocado slices, and drizzle over some of the chipotle garlic sauce.
    13. Garnish with Cotija cheese, cilantro and lime wedges, and enjoy.

    Recipe from The Cozy Apron

    ROASTED SWEET POTATO AND SHISHITO PEPPER HASH 

    INGREDIENTS

    • 4 sweet potatoes, peeled and cut into cubes
    • 1 onion, cubed
    • 2-3 tablespoons olive oil
    • 1 tablespoon ground cumin
    • 1 teaspoon black pepper
    • 8 shishito peppers, sliced into rounds
    • 1 jalapeno pepper, sliced into thin rounds
    • ¼ cup soy sauce
    • 2 tablespoon rice wine vinegar
    • ½ cup queso fresco or feta, crumbled (optional)
    • ¼ cup cilantro, coarsely chopped
    • Lemon or lime wedges (optional) lime

    INSTRUCTIONS

    1. Preheat the oven to 400 degrees F.  Grease a rimmed baking sheet, roasting pan or oven-safe skillet with olive oil.
    2. Place the sweet potatoes and onions on the baking sheet. Drizzle with a little olive oil, and sprinkle with the cumin and black pepper. Roast until lightly browned, about 5-8 minutes.
    3. Turn them over, add the shishito peppers and jalapeños and drizzle over more of the olive oil, soy sauce and rice wine vinegar. Cover with foil or a lid and roast until sweet potatoes are tender, about 10-15 more minutes.
    4. Spoon into serving dishes, pour over some of the juice from the roasting pan and sprinkle queso fresco and chopped cilantro over the top. Squeeze some lemon or lime over and serve.

    Recipe from Farm Fresh To You

    ANCIENT GOLDEN MILK- TURMERIC

    Soothing and immune boosting-Ancient Golden Milk

    INGREDIENTS

    • 1 teaspoon diced up tumeric (use a ginger grater if you have one)
    • 1/2 teaspoon coconut oil
    • Freshly ground black pepper to taste (1/4 tsp is a good place to start)
    • 1 cup milk of your choice
    • 1 teaspoon of honey (or agave)
    • Ground cinnamon, cardamom pods are optional.

    Combine all the ingredients in a small saucepan, warm over low heat stirring continuously until it steams. Remove from heat and strain with a mesh strainer (you do not need to strain it but I liked the creamy smooth texture without the bits of turmeric and black pepper). Sprinkle a little cinnamon or garnish with a cinnamon stick. Sit back, relax and let the turmeric work its superpowers.

  • 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

  • CSA Fall 2022- Week 7

    This week your share will include the following from Frog Song:

    • Grapefruit
    • Red Radishes
    • Jalapeno Peppers
    • Mustard Greens
    • Roselle
    • Bonita Sweet Potatoes
    • Turmeric

    From our partner farms

    • Green Leaf Lettuce-Organic Aqua Fresh
    • Green Kale-Worden Farms (Thursday, Friday, Saturday.)
    • Curly Kale (Wednesday) from New Sprout Organic Farm

    When using grapefruit in various dishes, the easiest way to work with them is to segment first. To segment a grapefruit, use the following steps-

    • Start by identifying your “top” and “bottom” of the grapefruit, the top being where the stem connected to the tree. Slice off the top and bottom, perseriving as much flesh as possible.
    • Take your knife and start to cut away the peel. Cut North to South and try to follow the curve of the grapefruit. You want to catch as little of the flesh as possible when removing the peel. If you have any visible white pith or peel remaining, cut them off.
    • Once you have removed the peel and any remaining pith, you will want to start cutting the sections of your grapefruit or “supreme” your grapefruit. “Supreme” is the official culinary term for sectioning a grapefruit (or other citrus fruits).
    • Take your knife and slice on each side of the fruit segment, leaving the tough membrane in between each segment. Remove the segment and repeat until all the segments are removed from the grapefruit membrane. Use your grapefruit segments as desired.

    Lettuce Wraps with Grapefruit Salsa

    This is a great way to utilize your CSA and use up any leftover protien

    Ingredients
    • 1 grapefruit, segmented, cut into pieces
    • 1-2 jalapenos (to desired heat level), de-seeded and minced
    • 1/2 small red onion or 1 shallot, minced
    • 2-3 radishes, cut into small matchsticks
    • 1 lime, juiced
    • 2 Tbsp cilantro, chopped
    • Optional-a few pieces of cut papaya, cut into small chunks
    • 1-2 tsp honey
    • Salt to taste.
    • 3-4 stalks of green lettuce
    • Protein of choice, such as grilled chicken or shrimp.
    Directions
    • Segment grapefruit, squeezing any remaining juice from the peel into a bowl. Cut grapefruit into bite size chunks and place in a bowl.
    • Add remaining except for honey, and combine well.
    • Stir in desired amount of honey-this will thicken the mixture a little.
    • Lay out pieces of lettuce, spoon in your protein, and top with grapefruit salsa.

    Mustard Greens and Chicken with Radish- adapted from Ketogasm

    • 1 tbsp olive oil
    • 1-2 tbsp of mustard of choice
    • 2 cloves of garlic, minced
    • 1 tsp salt
    • 1 pound chicken breast raw, cut into bite-sized pieces
    • 2 cups mustard greens, stems removed and chopped
    • 1 cup radishes sliced
    Directions-
    • In a small mixing bowl, combine olive oil, mustard, garlic powder, and salt. Coat chicken breast in the mixture and marinate for an hour, or up to overnight.
    • Heat a large skillet over medium-high heat and add marinated chicken breast. 
    • Cook for 10 minutes, or until chicken becomes opaque, then add in the radishes and mustard greens. Stirring frequently, cook for an additional 5 minutes to allow the greens to cook down. Remove from heat and serve with salt to taste.

    Roasted Bonita Sweet Potatoes with Honey and Turmeric

    Ingredients
    • 2 white sweet potatoes, scrubbed clean and cubed
    • 2 Tbsp honey
    • 2 Tbsp olive oil
    • 1 tsp fresh thyme or sage
    • 1 tsp cinnamon
    • Approx 1/2 inch piece of turmeric, peeled and grated
    • Salt, to taste
    • Pepper, to taste
    Directions
    • Preheat oven to 350 degrees and rimmed baking sheet lined with parchment paper
    • In a large bowl add cubed sweet potatoes and add in honey, olive oil, fresh thyme leaves, cinnamon, pepper. Grate turmeric over the top.
    • Stir to combine.
    • Place on baking sheet and roast for 25-30 min. Give a stir every 10 minutes as to not burn.
    • Salt to taste, 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.