Tag: Green Beans

  • 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 9

    This week, our members will enjoy the following produce from our farm in their shares:

    • Green Beans
    • Oranges
    • Baby Squash Mix
    • Jalapeno Peppers
    • French Breakfast Radish (for Wednesday & Saturday Members)
    • Purple Daikon Radish (for Thursday Members)
    • Bonita Sweet Potatoes
    • Green Tomatoes
    • Shishito Peppers (for Thursday Members)

    We’re also including, from Worden Farm:

    • Cucumbers (for Wednesday & Saturday Members)
    • Kale

    Kale, Orange and Jalapeno Salad – Lady Moon Farms

    Ingredients
    • 1 bunch Kale leaves, torn off the stalks
    • 3/4 Cup Grape tomatoes
    • 1 Jalapeño peppers, seeded and sliced thin
    • 2-3 Oranges ;1/4 cup for juicing, 1peeled and cut into chunks
    • 4 Ounces Goat cheese
    • 2 Tbs Olive oil
    • 1 Clove Garlic, minced
    • 1 Tsp Sugar
    • To taste Salt & pepper
    • 1 Tbs Sour Cream, heaping
    Instructions
    1. Wash and dry the kale.
    2. Remove the stems and chop into salad sized bites.
    3. Juice the oranges, you need 1/4 cup.
    4. Peel and cut 1 orange into chunks.
    5. Removing the seeds as best you can thinly cut the jalapeo. We always suggest using gloves for this process.\
    6. Mix kale, jalapeno, tomatoes, and orange together.
    7. Break the goat cheese into chunks with a fork and toss it into the salad.
    8. To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar.
    9. Shake vigorously until combined, add the sour cream and shake again.
    10. Toss the salad with dressing and let sit for 15 minutes before serving.

    Radish Greens Pesto – From a Chef’s Kitchen

    Ingredients
    • 4 cups radish tops (packed), washed and dried
    • 3 cloves garlic, finely chopped
    • Juice of ½ a lemon
    • ½ cup sliced or slivered almonds, coarsely chopped macadamia nuts or pistachios
    • ½ cup freshly grated Parmesan cheese
    • ⅓ cup extra-virgin olive oil plus more as needed
    • salt and freshly ground black pepper, to taste
    Instructions
    1. Combine first 6 ingredients in a food processor or blender.
    2. Process until smooth, scraping down the sides as needed.
    3. Add additional olive oil to achieve a thick sauce consistency. Season to taste with salt and black pepper.

    Orange Jalapeno Margaritas – Sue Bee Homemaker

    Ingredients
    • 6 oz. silver tequila
    • 3 oz. orange cointreau
    • 2 oz. lime juice – freshly squeezed
    • 3 oz. orange juice – freshly squeezed
    • simple syrup – to taste (optional)
    • jalapeno slices
    • salt and orange/lime wedges – to serve
    Instructions
    1. Prepare in advance. 1) Squeeze limes and oranges, and store fresh juice in the refrigerator. 2) Slice orange and lime slices for serving. 3) Make simple syrup.
    2. At party time, prepare margarita glasses. Pour kosher salt on a plate. Take a lime wedge and run it around the rims of your glasses. Dip glasses in salt, and fill glasses with ice. Garnish with orange and lime slices, and a jalapeno slice.
    3. Take a couple of fresh jalapeno slices and place in the bottom of the cocktail shaker. Use a muddler, and muddle the slices for about 5-6 seconds.
    4. Fill the cocktail shaker with ice. Add the tequila, orange liqueur, fresh lime and orange juice, and simple syrup (if desired). Shake vigorously.
    5. Pour immediately into two prepared margarita glasses. Repeat for additional cocktails.

    How to make simple syrup:

    1. Place an equal amount of water and sugar in a small saucepan. (I usually do a cup of each.)
    2. Bring to a simmer, and cook until sugar is dissolved.
    3. Remove from heat, and pour into a mason jar, or another container.
    4. After it cools, store in the refrigerator for cocktails of your choice.
    5. You will only need a couple of ounces per drink, but it’s nice to keep some in the refrigerator for emergency cocktails!

  • Spring CSA – Week 12

    We are providing the following produce from our farm in our last week of the Spring CSA:

    • Tulsi Basil, bunch
    • Baby Green Cabbage
    • Sweet baby Carrots, loose
    • Sweet Corn
    • Scallions
    • Squash, Mixed Varieties
    • Green & Yellow Snap Beans
    • Melons, Cantaloupe
    • New Red Potatoes
    • Slicer Tomatoes – TFG

    Excerpt of an article from NCBI : Within Ayurveda, Tulsi Basil AKA Holy Basil, is known as “The Incomparable One,” “Mother Medicine of Nature” and “The Queen of Herbs,” and is revered as an “elixir of life” that is without equal for both its medicinal and spiritual properties. Studies have shown that tulsi protects against toxic chemical-induced injury by increasing the body’s levels of anti-oxidant molecules and enhancing the activity of anti-oxidant enzymes, which protect cellular organelles and membranes by mopping up damaging free radicals caused by lack of oxygen and other toxic agents. Modern research has revealed that tulsi has anti-bacterial, anti-viral and anti-fungal activity, that includes activity against many pathogens responsible for human infections.

    Fresh Tulsi Tea for Immune Defense and Inner Peace

    1. Gently rinse a handful of tulsi sprigs
    2. Bring a quart of water just to a boil, and turn off heat
    3. Add tulsi to pot and let steep for 10-15 minutes
    4. Sweeten if desired
    Pork and Holy Basil Stir Fry (Pad Kra Pao) source: The Woks of Life
    Ingredients
    • 3 tablespoons vegetable oil
    • 2 shallots (thinly sliced)
    • 7 cloves garlic (sliced)
    • 3 Thai bird or holland chilies (de-seeded, if desired, and thinly sliced)
    • 1 pound ground pork 
    • 1 teaspoon sugar
    • 1 tablespoon fish sauce
    • 1 tablespoon thin/light soy sauce
    • 2 teaspoons dark soy sauce
    • 2 teaspoons oyster sauce
    • ⅓ cup low sodium chicken broth or water
    • holy basil leaves (about 1 1/2 cups packed)
    Instructions
    1. In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes. Add the chilies and cook for another minute. Crank up the heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up.
    2. Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.

    Holy Basil Lemonade – source: Our Cooking and Travel Diaries

    Ingredients
    • 10-15 Holy basil leaves
    • 2-3 Lemon
    • 1/2 cup Sugar
    • 3-4 cups Water
    • 1 tsp Basil seeds Soaked in 1/2 cup water for 10 minutes
    Instructions
    1. Wash the leaves thoroughly. Dissolve sugar in a cup of water in a saucepan by heating it over a medium flame and add leaves into it. Let it come to a boil. Switch off the flame. Let it rest for 5-10 minutes so that the flavors are released. This would take around 4-5 minutes.
    2. In a large vessel combine the tulsi leaves water(strain the leaves and remove), lemon juice squeezed from 2-3 medium lemons and 2-3 cups water. Keep refrigerated.
    3. Add basil seeds soaked in water. Garnish with tulsi leaves, ice, and lemon wedges.
    Notes
    • Adjust the sweetness and tanginess according to your taste
    • If you dont like the dominant flavor of tulsi add few leaves. Also if so After boiling immediately remove the basil leaves.

    Garden-Fresh Corn Salad – source : Cookie and Kate

    Ingredients
    • 3 cups raw corn kernels (from about 4 cobs)
    • 1 medium tomato, chopped (about ½ cup)
    • ¾ cup chopped green onion
    • 1 cup quartered and thinly sliced cucumber (preferably English cucumber)
    • ½ cup chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro)
    • ½ cup chopped radishes
    • 1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
    • ¼ cup extra-virgin olive oil
    • 1 tablespoon red wine vinegar or white wine vinegar, to taste
    • 2 medium cloves garlic, pressed or minced
    • ½ teaspoon fine sea salt, to taste
    • Freshly ground black pepper, to taste
    • ⅓ cup crumbled feta cheese or 1 ripe avocado, diced
    Instructions
    1. In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs!), radishes, and jalapeño.
    2. In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
    3. Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
    4. Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

    Summer Chili with Vegan Cornbread

    Ingredients
    • 1 medium onion, diced
    • 3 medium carrots, diced
    • 2 corno de toro pepper (or bell/sweet pepper), diced
    • 1 jalapeno, if desired, diced
    • 1 medium summer squash, cubed
    • 2 ears of fresh sweet corn, cut from cob, plus 1 more cup if adding to cornbread
    • 1 1/2 inch piece of fresh turmeric, grated
    • 1 can of black beans, drained and rinsed
    • 1 can tomatoes
    • 1 cup broth of choice or water
    • 1 1/2 tbsp cumin
    • 1/2 tbps smoked paprika
    • salt and pepper to taste
    • Fresh Herbs to garnish – I used fresh basil and parsley
    1. I added a cup of sweet corn to our corn bread recipe ! While the cornbread bakes, heat a couple tablespoons of your choice of oil (I used coconut) to medium high.
    2. Add onion, peppers, carrot, stirring occasionally until onion becomes translucent.
    3. Add summer squash, spices, grated turmeric and a few twists of salt and pepper, stir.
    4. Add canned tomatoes and broth, stir and reduce heat.
    5. Let simmer for fifteen minutes. Add black beans and fresh corn, stir. Let simmer for a few more minutes.
    6. Garnish and Serve with corn bread!

  • Spring CSA – Week 11

    Our members will enjoy the following produce in their shares this week:

    • Lemon Basil, Bunch – use anywhere you would use fresh basil and lemon flavors!
    • Green and Yellow Snap Beans
    • Sweet Corn
    • Cucumbers
    • Romaine Lettuce
    • Peaches
    • Red Radishes, Bunch
    • Sweet Yellow Onions, cured
    • Fresh Turmeric

    Southwest Roasted Potato Salad – source: Aberdeen’s Kitchen

    Ingredients
    • 2 lbs baby red potatoes, halved
    • 1 corn on the cob, husk on
    • 1 red bell pepper, diced
    • 1 orange bell pepper, diced
    • 1 green bell pepper, diced
    • ½ teaspoon cumin
    • ¼ teaspoon ancho chili pepper powder
    • 1 tablespoon coarse salt
    • 1 teaspoon pepper
    • 1 tablespoon fresh dill, minced + extra roughly chopped to garnish
    • Green onion, thinly sliced to garnish
    • 3 tablespoons olive oil
    Instructions
    1. Preheat oven to 400˚F.
    2. Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.
    3. Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.
    4. While vegetables continue to cook, remove the husk from the corn and slice off the kernels.
    5. When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh dill and green onion to garnish.

    Basil Simple Syrup – source: Herb Society

    1 ½ cups water
    1 ½ cups sugar
    About 8 to 10 sprigs lemon basil (or other type of basil)
    In a small saucepan, combine water and sugar. Gently bruise the basil leaves and add to the
    mixture. Bring to a boil over moderate heat. Remove from heat, cover and let stand for at least
    30 minutes. Squeeze the leaves as they are removed from the pan and discard. Cool and store
    in the refrigerator for 6-8 weeks or freeze.

    Lemon Basil Cashew Sauce – source: Zested Lemon

    Ingredients
    • 2 Tbsp. lemon juice
    • Zest from 1 lemon
    • 1/2 cup cashews (soaked over night if you don’t have a high quality blender)
    • 1/2 cup water
    • 1/2 cup olive oil
    • 1 cup fresh basil leaves, lightly packed
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    Instructions
    1. Blend all ingredients on high speed until smooth. Use immediately or store in a sealed container in the fridge until needed.
    2. Use it as a dressing on salads and grain bowls. Use it as a pasta sauce with your favorite noodles. Dip fries or veggies in it. Spread it a your favorite sandwich or wrap. So many options!

    Fresh Corn Salad – source : Harvest to Table

    Ingredients
    • 6 to 8 ears fresh corn, husks and silk removed
    • 10 cherry tomatoes halved (or substitute tomatillos, blanched, peeled, and sliced into ⅛-inch rounds)
    • 1 medium green bell pepper, remove the ribs and then chop (or substitute 1 large avocado, pitted, peeled, and cut into ½-inch cubes)
    • 1 small to medium red onion, diced or thinly sliced
    • 3 tablespoons fresh chopped cilantro leaves (or substitute ⅓ cup chopped basil)
    • 2 tablespoons Champagne vinegar (or substitute white wine vinegar with a touch of Meyer lemon juice if you want a less sweet taste)
    • 1 teaspoon Dijon mustard
    • ¼ cup extra-virgin olive oil
    • Coarse kosher salt and freshly ground black pepper to taste
    Instructions
    1. Cook—blanch–corn in a large pot of boiling water until warmed through, 2 to 3 minutes; drain and then plunge into ice water or cool under cold running water.
    2. Hold each cob vertically over a wide, shallow bowl. Using a sharp knife, slice straight down, cutting under the kernels letting them fall into the bowl.
    3. Combine corn, chopped tomatoes, onion, bell pepper, and cilantro in a large bowl.
    4. Make vinaigrette by combining the remaining ingredients and whisk until blended. Pour the vinaigrette over the combined corn and vegetables and toss gently.

  • Spring CSA – Week 8

    Our members will receive the following produce from our farm in their shares this week:

    • Beans – Green and Yellow Mix; snap beans are delicious raw or cooked.
    • Lemon Basil, Bunch
    • Rainbow Chard, bunch
    • Cucumber, non-conformers; expect to get all shapes and sizes!
    • Scallions, bunch
    • Potatoes, White Kennebec
    • Spring Mix
    • Summer Squash – Mixed varieties
    • Mixed Stone Fruits – Peaches, nectarines and plums from our farm; Florida peaches are still juicy when firm (perfect for salads and snacks) although will soften in a couple days

    Green Beans and Cucumbers with Miso Dressing – source: Bon Appetit

    Ingredients
    • 3 cucumbers, Kosher salt
    • 1 pound green beans, trimmed
    • 1½-inch piece ginger, peeled, finely grated
    • 1 serrano or Fresno chili, finely grated
    • 1 garlic clove, finely grated
    • ⅓ cup unseasoned rice vinegar
    • ¼ cup white miso
    • ¼ cup olive oil
    • ½ teaspoon toasted sesame oil
    • Toasted sesame seeds and sliced scallions (for serving)
    Directions
    1. Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.
    2. Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.
    3. Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.

    Real Fruit Rollups – recipe from one of our CSA members 🙂

    Cheesy Potato Kulchas with Swiss Chard and Scallion – source: Food52

    Ingredients
    • Kulcha Dough
    • 2 cups unbleached all-purpose flour, plus more for rolling
    • 1/2 cup whole-wheat flour
    • 2 teaspoons granulated sugar
    • 2 teaspoons fine sea salt
    • 1 teaspoon instant dry yeast
    • 1 1/4 cups warm water (approximately 120°F)
    • 6 tablespoons very soft butter
    • Potato Filling
    • 11-ounces white potato, peeled
    • 1 tablespoon water
    • 1 tablespoon neutral oil (like sunflower or avocado)
    • 1/4 teaspoon ground turmeric
    • Fine sea salt
    • 1/2 pound (1/2 to 1 bunch, depending on the size) Swiss chard
    • 1/4 pound (1 bunch) scallions, thinly sliced (white and green parts)
    • 1 teaspoon caraway seeds
    • 1 teaspoon nigella seeds
    • 1/4 pound cheddar, shredded (or another grateable, melty cheese you love)
    Directions
    1. Heat the oven to 375°F with a rack positioned in the lower third.
    2. In a large bowl, whisk together both flours, the sugar, salt, and yeast. Add the warm water and stir, using a sturdy silicone spatula, till there are no spots of dry flour and a slack, bumpy dough forms. Cover the bowl with a plate or lid and let the dough rise in a warm place (around 75 to 80°F) for 1 hour while you get on with the filling.
    3. Dice the potato into roughly 1/2-inch cubes and chuck it into a 8- to 9-inch skillet (preferably well seasoned cast iron so nothing sticks or you could use a parchment-lined quarter sheet pan instead). Pour the water and oil over the potato chunks, add the ground turmeric and a fat pinch of salt and toss to coat. Roast the potatoes in the oven for 20 minutes.
    4. While the potatoes are roasting, remove the stems from the Swiss chard and finely mince them. Roughly chop the leaves and reserve separately.
    5. Remove the potatoes from the oven and add the minced Swiss chard stems, scallions, caraway and nigella seeds. Stir, then return to the oven for 15 minutes.
    6. After 15 minutes, add the Swiss chard leaves on top and continue to bake till the chard is wilted, about 10 minutes. By now, the potatoes should be tender and fully cooked. Remove the pan from the oven and crush the potatoes, using a fork or potato masher, ensuring there are no large lumps. Let the mixture cool fully, then stir the cheese through. Season with salt to taste. Divide the mixture into 6 equal portions (approximately 80 grams each). Roll each portion into a ball and set aside.
    7. Turn up the oven to 400°F. Line two half sheet pans with parchment paper.
    8. Use about 1/2 cup of all-purpose flour to very generously dust a work surface. Use a plastic bowl scraper or spatula to turn the dough out onto the floured surface and dust it with more flour. With your hands, pat the dough into a rectangle about 1/4-inch thick (or roughly the surface area of a half sheet pan). If there is so much flour that you can’t see the dough, dust off some with a pastry brush.
    9. Use a small offset spatula to spread about 4 tablespoons of butter onto the dough, like you’re buttering your morning toast.
    10. Starting from one long side, fold the dough in thirds like you would a letter. Dust the dough lightly with flour and with your hands, press the dough into a rectangle about 1/4-inch thick. Spread the remaining 2 tablespoons of soft butter over the dough as evenly as possible.
    11. Starting from one long side, roll the dough up like you’re making cinnamon rolls and pinch the seams closed. The dough is very soft, so the roll may be misshapen but that’s okay. Use a bench scraper or knife to cut the dough into 6 equal portions (approximately 115 grams each).
    12. Working with one portion of dough at a time, flip the dough cut side down onto a generously floured counter. Use your fingers to pat it into a 5-inch circle. Place one portion of the potato filling in the center of the dough circle, then bring up the dough and pinch the top closed, sealing the filling within. This looks like a lot of filling but the dough is super extensible and you can tug at it as needed. If any butter bursts through the dough, simply dust the spot with more flour.
    13. Pat the ball into a 6-inch circle. Use a pastry brush to flick away excess flour on both sides of the kulcha, then transfer it to the prepared sheet pan. Repeat in the same way with the remaining dough and filling to make 5 more kulchas.
    14. Bake the kulchas, 3 each on a sheet pan, in the preheated oven for 20 to 25 minutes, till they’re slightly puffed and the bottoms are flaky and golden brown.
    15. Remove from the oven and let the kulchas cool for 5 minutes before tearing into them.