Tag: grapefruit

  • CSA Fall 2022- Week 4

    This week your share will have the following-

    From Frog Song Organics

    • Galangal
    • Grapefruit
    • Roselle
    • Sweet Potato Bonita Fingerlings
    • Cucumbers

    From New Sprout Organic Farm

    • Green Kale
    • Green Bell Peppers
    • Zucchini
    • Red of Green Leaf Lettuce- Aqua Organic Fresh

    This week’s bin includes the ginger look alike, galangal. It is, in fact, in the same family, with its origins from Southeast Asia. It has a stronger citrusy with pepper tones and a pleasant pine aroma; with a bit more zip than its turmeric and ginger cousins. It is fairly common in Asian dishes, especially Thai.

    Vegetable Thai stir fry

    Ingredients
    • 2 tablespoons of fat of choice, such as coconut oil
    • 1/4 cup finely chopped shallots or red onion
    • 5 to 6 cloves garlic, finely chopped
    • 2 one-inch size pieces galangal, match sticked
    • 1 zucchini, cut into matchsticks
    • 1 bell pepper, diced
    • 1 small fresh red chili, or 1/2 tsp of chili flakes (more or less depending on heat preference)
    • 1 medium carrot, thinly sliced
    • 1 – 1.5 cup chopped mushrooms of choice (any oyster variety is great!)
    • 1/4 cup coarsely chopped Thai basil, if available (you can add sweet Italian if needed)
    • 1 cup coconut rice (jasmine works as well)
    • Optional- 1/2 lbs of cooked Frog Song Ground Pork, 2 cups of cooked shrimp or Tofu (note-if using protein, double stir fry sauce and add to desired “sauciness”).

    For Thai stir fry sauce

    • 2/3 cup coconut milk
    • 2 tablespoons of fish sauce or soy/tamari for vegan
    • Juice from one small lime
    • 1/3 to 1/2 teaspoon dried crushed chili flakes
    • 1 Tbsp of cane syrup or 2 1/2 tsp of granulated cane sugar
    Directions
    •  Combine coconut milk, fish sauce, lime juice, chili flakes, and cane syrup, stirring well. Tailor to your taste- increase chili flakes to increase heat, lime to make a bold flavor, syrup for sweet etc. Set aside, can be made ahead and chilled.
    • Heat oil in a large fry pan or wok, then add the shallots, garlic, galangal, and chili/ chile flakes. Sauté for 1- 2 minutes.
    • Add the carrot, mushrooms, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes, stirring to coat. If using protein, add here as well.
    • Add zucchini, bell pepper, and 1/4 more sauce and cook for another 2-3 minutes.
    • Add more sauce as you cook to desired thickness. Serve over rice and top with basil. Enjoy!

    Notes- This a great way to use leftover vegetables. Incorporate cabbage bok choy, kale, etc towards the end and adjust sauce.

    Pepper Jam Tea Sandwiches- Adapted from Pepper Teigen’s The Pepper Thai Cookbook

    • 6 slices of white or potato bread
    • 3 ounces of cream cheese, at room temperature
    • 6 Tbsp of pepper jam (homemade or store bought)
    • 1 inch of galangal, finely minced
    • 1/2 to 1 cucumber, peeled and thinly sliced
    • Cilantro leaves
    • Salt
    Directions
    • Mix galangal into cream cheese, whipping with a fork.
    • Place bread on counter and dived the cream cheese equally among 3 slices and spread jam on the other 3 slices.
    • Top the cream cheese with cucumber slices, sprigs of cilantro, and sprinkle with sauce. Place jam slices on top and gently press down.
    • Trim off crusts and cut diagonally. Serve with your favorite tea.

    Grapefruit, Walnut, Feta Salad- My Recipes (adapted)

    Ingredients
    • 1 small grapefruit
    • 1 cucumber peeled, de-seeded, cut into chunks
    • 2 tablespoons extra-virgin olive oil
    • ½ teaspoon sugar
    • ⅛ teaspoon salt
    • ⅛ teaspoon black pepper
    • 4 cups torn lettuce
    • 4 tablespoons crumbled feta cheese
    • 4 tablespoons toasted walnuts
    Directions
    • Peel and section grapefruit over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes.

    • Combine juice, olive oil, sugar, salt, and pepper, stirring with a whisk. Divide lettuce evenly among 4 plates; sprinkle 1 tablespoon crumbled feta cheese and 1 tablespoon toasted walnuts over each salad. Divide grapefruit sections evenly among salads, and drizzle with vinaigrette.

  • Winter 2022 CSA – Week 8

    In our CSA shares this week, we will include the following delicious produce:

    • Broccoli
    • Baby Green Cabbage
    • Cilantro
    • Citrus – oranges or grapefruit
    • Sweet Onions
    • Tokyo Turnips
    • Fresh Turmeric Root
    • Bonita Sweet Potatoes
    • Beets – Worden Farm

    Spiced Turnips (Shalgam Masala) – All Recipes

    Ingredients
    • 2 tablespoons vegetable oil
    • 1 large onion, chopped
    • 1 teaspoon ginger-garlic paste
    • 2 small green chile peppers, seeded and chopped
    • 2 tomatoes, chopped
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • ½ teaspoon ground turmeric
    • salt to taste
    • 2 cups peeled and cubed turnips
    • ⅔ cup hot water
    • 1 teaspoon brown sugar
    Instructions
    1. Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
    2. Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.

    Roasted Roots with Turmeric-Tahini Dressing – Flamingo Estate

    Ingredients

    • 2 pounds small root vegetables, cut in quarters (sweet potatoes, turnips, rutabaga, potatoes, beets)
    • Olive oil
    • Kosher salt
    • 1 tbsp toasted sesame seeds
    • 1⁄2 cup cilantro, chopped

    For the Dressing

    • 1⁄4 cup tahini
    • 1 clove garlic
    • 3 tbsp fresh lemon juice
    • 2 tbsp olive oil
    • 1 inch piece fresh turmeric (or 1⁄4 tsp ground turmeric)
    • 1⁄4 tsp cayenne pepper
    • 1⁄4 tsp freshly ground black pepper
    • Kosher salt
    Instructions
    1. Preheat oven to 400° F.
    2. Place the roots onto a rimmed baking sheet. Drizzle with olive oil and kosher salt. Toss to evenly coat.
    3. Place in the oven and cook for 35-45 minutes or until the roots are tender and caramelized.
    4. Put all ingredients for the dressing into a blender and blend until smooth.
    5. Arrange the roots onto a platter and drizzle with the dressing. Top with sesame seeds and cilantro.

    Chinese Longevity Noodles with Cabbage & Steamed Broccoli – Purple Carrot

    Ingredients
    • 1 oz fresh ginger
    • 2 cloves garlic
    • 1 scallion
    • 2 tbsp sesame oil
    • 2 tbsp tamari
    • 2 tbsp cashew butter
    • 2 tbsp rice vinegar
    • 8 oz chopped green cabbage
    • 10 oz fresh ramen noodles
    • 6 oz broccoli florets
    • 1 tbsp vegetable oil*
    • Salt and pepper*
    Instructions
    1. Prep the vegetables – Place a medium saucepan of salted water on to boil for the ramen noodles. Peel and mince 2 tsp ginger. Peel and mince the garlic. Thinly slice the scallion.
    2. Mix the cashew sauce – In a medium bowl, whisk together the minced ginger, minced garlic, sesame oil, tamari, cashew butter, rice vinegar, and 3 tbsp warm water.
    3. Cook the cabbage – Place a large skillet with 1 tbsp vegetable oil over medium-high. Once hot, add the green cabbage and a pinch of salt and pepper. Cook until softened, about 4 to 5 minutes. Remove the skillet from the heat while you cook the noodles.
    4. Cook the noodles – Once the water in the saucepan is boiling, add the fresh ramen noodles and cook until al dente, about 1 minute. Drain the noodles and rinse with cool water to stop the cooking process. Return the saucepan to high heat with a few inches of salted water for the broccoli.
    5. Finish the noodles – Return the skillet with the cabbage to medium-high heat. Add the cooked noodles and cashew sauce to the skillet and gently toss to combine. Cook until heated through, about 1 to 2 minutes.
    6. Serve -add the broccoli florets to the boiling water and cook until crisp-tender, about 2 to 3 minutes, and then drain. Divide the longevity noodles between bowls. Top with the sliced scallion and steamed broccoli. Enjoy!

    Miso Turmeric Ginger Dressing – One Green Planet

    Ingredients
    • 1 2-3 inch piece fresh turmeric root
    • Juice of 1 medium navel orange ( about 1/2 cup)
    • 1 garlic clove, grated
    • 1 teaspoon grated ginger root
    • 1 1/2 tablespoons gluten-free white mellow miso
    • 2 teaspoon apple cider vinegar
    • 1 tablespoon maple syrup
    • 1/4 teaspoon sea salt
    • A pinch of cayenne
    • Fresh ground pepper
    Instructions
    1. Coarsely chop and place into a high-speed blender. Add the juice of 1 medium orange. Using a micro plane grater, grate the garlic clove into the blender. Using the same micro planer, grate 1 teaspoon of fresh ginger root and add to the blender. Add the rest of the ingredients and blend until smooth.
    2. Adjust salt and pepper to taste if desired. Store in a glass jar.

    Sautéed Beet Greens – Food Network

    Ingredients

    • Olive oil, to coat pan
    • 2 bunches beet greens, washed and cut into 2-inch pieces
    • 2 cloves garlic, minced
    • 1 teaspoon crushed red pepper flakes
    • Zest and juice of 1/2 lemon
    • Kosher salt and freshly ground pepper

    Instructions

    Heat a medium sauté pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

  • Fall 2021 CSA – Week 10

    This week, we will provide our members with the following produce from our farm:

    • Citrus! Grapefruits, Oranges and Mandarin
    • Green Beans
    • Sweet Potato Yams
    • Purple Daikon Radish, bunch (for Wednesday/Friday/Saturday members)
    • French Breakfast Radish (for Thursday members)
    • Fresh Turmeric Root

    In addition we will add the following products from our Partner Producer, Worden Farm:

    • Cherry Tomatoes
    • Green Kale
    We encourage you to check out Cooking with Cara! She is a friend of the farm who has an online yoga platform, and is also an inspirational cook! Join Cara from your own kitchen to make a fun and beautiful sweet potato recipe to enjoy this holiday season! CSA members who use coupon code “frogsong” will enjoy 50% off the class!

    Winter Citrus Salad w Honey Dressing – NYTimes

    Ingredients
    • 2 blood oranges or tangerines
    • 1 pink grapefruit
    • 1 navel orange
    •  Salt
    • ½ small red onion or 1 shallot, chopped
    • 3 tablespoons extra virgin olive oil
    • 1 tablespoon sherry vinegar
    • ½ teaspoon honey
    •  Lime or lemon juice to taste
    • ¼ teaspoon freshly chopped tarragon or a pinch dried
    Instructions
    1. Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
    2. Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

    Roasted Radishes – Life’s Little Sweets

    Ingredients

    • 1 1/2 pounds (1 bunch) Purple Daikon Radishes, clean, tops and tails cut, cut into 3/4 inch pieces
    • 1-2 tablespoons regular olive oil (organic, if possible)
    • 1/2 teaspoon Kosher salt, or amount to taste
    • 1/4 teaspoon fresh ground black pepper, or amount to taste, plus more for serving
    • 1/4 teaspoon ground cumin

    Instructions

    1. Preheat the oven to 450°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Prepare the Purple Daikon Radishes and add them to a medium-large mixing bowl.
    2. Add the olive oil, Kosher salt, fresh ground black pepper and cumin to the prepared radishes. Stir to combine.
    3. Lay the seasoned radish pieces on the prepared baking sheet; arrange them so that they are not touching.
    4. Bake for 25-30 minutes or until golden or desired crispness is reached. Serve and enjoy!

    You can also use regular red radishes, French radishes, watermelon radishes or another variety available.

    From Scratch Grapefruit Vinaigrette – Earth, Food and Fire
    Ingredients
    • 1 cup Olive oil or any other oil of your choosing
    • 2 Grapefruit – segmented and the juice saved (Only use the Juice if mixing the dressing by hand)
    • ¼ cup brown sugar
    • ½ clove fresh garlic – minced
    • 1 Tbsp Apple cider vinegar
    • 1 sprig fresh rosemary
    • 1 tsp crushed black peppercorns
    • 1 tsp salt
    Instructions
    1. Peel and segment the 2 fresh grapefruits. If mixing by hand, juice the fruit and set aside.
    2. Mince the garlic and fresh rosemary and add to the grapefruit.
    3. Mix  the salt, pepper and apple cider vinegar and brown sugar in with the fruit, garlic and herb.
    4. Use a blender and blitz until smooth. Alternatively whisk all the ingredients vigorously in a bowl.
    5. Add in the oil and blitz (or whisk) again until the grapefruit dressing becomes thick and creamy.
    6. Re-season the vinaigrette with salt and a little sugar if it is very tart.
    7. Store the grapefruit vinaigrette in a glass container such as a mason jar. The dressing will keep in the fridge for up to 3 weeks.

  • Fall 2021 CSA – Week 7

    Please enjoy the following produce from our farm in this weeks share:

    • Grapefruit
    • Purple Daikon Radishes
    • Roselle Hibiscus
    • Sugar Cane
    • Sweet Potato Yams

    And these delicious items from our partner producer, Worden Farm:

    • Kale
    • Zucchini
    • Cucumbers
    • Shishito Peppers

    Roselle Hibiscus “Cranberry” Sauce – Edible – Tampa Bay

    Ingredients
    • 5 cups chopped roselle calyces (seedpods removed)
    • 2 cups orange juice
    • 1-1½ cups sugar
    • zest of 2 oranges
    Instructions
    1. Combine all ingredients in a saucepan over medium-low heat and bring to a simmer, stirring often, for about 20 minutes.
    2. Taste and add more sugar if needed.
    3. Once the roselle calyces are very tender, turn off the heat and allow the sauce to cool for about 15 minutes.
    4. Transfer to a glass jar or serving bowl, cover, and refrigerate until ready to serve.

  • Fall 2021 – CSA Week 5

    Your shares include the following produce from our farm, and our partner producers farms:

    • Collard Greens, bunch
    • Purslane, bunch
    • Fresh Roselle Hibiscus
    • Grapefruit
    • Sweet Potato Fingerlings
    • Cucumbers – Worden Farm
    • Lettuce – Worden Farm
    • Shishito Peppers – Worden Farm
    • Chestnut – High Springs Orchard

    Did you know?

    Purslane is commonly known as a weed, but in fact, it’s a highly nutritious leafy green vegetable! It is loaded with antioxidants, minerals, omega-3 fatty acids and beneficial plant compounds. It’s slightly sour taste makes a great addition to salads or sandwiches.