Tag: Green Beans

  • Spring 2021 – Week 1

    Welcome to the first week of the 2021 Spring CSA Season! Members will enjoy the following items from our farm and partner producers in their shares:

    • Beans, Green – Big Daddy’s Organic Farm
    • Bok Choy, baby, bunch – wash and roast whole, or cut off the end and sauté leaves
    • Carrots, baby, loose (no tops)
    • Dill, bunch
    • Red Romaine Lettuce
    • Sweet Onions, bunch – use the tops as well, like you would scallions!
    • Bonita Sweet Potato Yams – Sweet and creamy, white-fleshed sweet potatoes.
    • Fresh Turmeric Root

    Lately, I’ve been trying to incorporate fresh turmeric in every dinner meal. Last night, I blanched some green beans for one minute, to keep their crunch, and tossed in a marinade of finely chopped – or grated if that’s easier – 1 inch piece of turmeric root and 1 garlic clove, a splash of good balsamic and olive oil, salt and fresh ground black pepper. The turmeric gave a lovely earthy kick, and balanced nicely with the sweet balsamic. Thinly sliced sweet onion would be a great substitute for the garlic. Thanks for being a part of Frog Song. We’re looking forward to a bountiful Spring Season and hope to see you at the farm for Strawberry U-Pick events! Have a wonderful week, everyone! – Amy Jane

    Miso Glazed Roasted Kohlrabi – from Mealz.com

    Ingredients
    • 1 Kohlrabi
    • 1 tbsp of organic miso
    • 2 tbsp rapeseed oil
    • 1 tbsp organic tamari
    • 1 tbsp sesame seed oil
    • 1 tsp coconut oil
    Directions
    1. Trim leafy greens of kohlrabi and reserve for later. Peel outer skin of kohlrabi.
    2. Discard tough skin and chop kohlrabi into one inch pieces.
    3. Mix glaze ingredients together in a bowl, add kohlrabi, and coat mixture with your hands.
    4. Spread evenly over a baking tray and roast in a preheated oven at 350 degrees for 30 minutes, checking and turning after 20 minutes.
    5. During the last ten minutes of the kohlrabi’s cooking, quickly steamfry the kohlrabi leaves in a saucepan using oil of your choice, adding a touch of water to aid in the process.
    6. Remove kohlrabi from the oven, and transfer to a bowl and combine with the greens.

    Turmeric Honey Glazed Carrots – from LakesideTable

    Ingredients
    • 8 medium carrots peeled and cut into wide match sticks
    • 3 tablespoons butter
    • 1 teaspoon salt
    • 2 teaspoons turmeric (1 inch piece grated, if using fresh turmeric)
    • 1 teaspoon fresh ground pepper
    • 1/3 cup honey
    • 1 inch ginger peeled and grated
    • 1/2 lemon zested and squeezed
    • 1/3 cup fresh parsley chopped
    Directions
    1. Melt butter over low to medium heat in a skillet.
    2. Put carrots into skillet and coat with butter and add salt.
    3. Gently saute for 2 minutes and add the turmeric, black pepper, honey, and ginger.
    4. Increase heat to medium high for 3 more minutes.
    5. Remove from heat, top with lemon zest, lemon juice and parsley.
    6. Serve and enjoy!

    Sweet Onion Salad Dressing – from Spruce Eats

    Ingredients
    • 1 cup sugar
    • 1 teaspoon salt
    • 1/4 teaspoon dry mustard
    • 1/4 teaspoon celery seed
    • 1 medium Vidalia onion, grated, or other sweet onion
    • 2 tablespoons vegetable oil
    • 1/2 cup vinegar
    Directions
    1. In a saucepan, combine sugar, salt, mustard, and celery seed
    2. Add grated sweet onion, oil, and vinegar. Heat until sugar is melted.
    3. Cool and refrigerate, or serve as a warm dressing.

    Makes about 1 1/2 cups.

  • Weekly CSA Share: Week 12, May 22-25

    As we turn the corner and head into summer with temperatures hitting the high 90’s we transition out of our leafy green season and start harvesting our heat tolerant crops such as peppers, eggplant, sweet corn, and more. We are pulling out the remainder of our carrots and potatoes from the ground and storing them in our refrigerated storage unit so we can continue to sell them through the summer season. Unfortunately the sweet corn that we predicted to be ready for our CSA shares this week is taking it’s “sweet” time but not to worry, we should have plenty for our members next week. Enjoy the last of the seasons delicate baby red radishes and grown in straw- strawberries along with beans, rainbow carrots, celery, shishito peppers, eggplant and purple basil.

    Shishito Peppers (Wednesday and Thursday Members)- Pepper roulette anyone?? Shishito peppers are the smaller green peppers in your share. They are generally pretty mild but every once in a while you will get one that will knock your socks off and there is no way to know until it’s too late. These peppers are commonly served “blistered” sautéed in hot oil in a frying pan over medium, tossing and turning them frequently until they blister. Serve them up as a quick little appetizer, sprinkled with a little coarse ground sea salt and one of your favorite dipping sauces.

    Here’s how to blister your peppers: Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn’t char except in places. Don’t rush. It takes 10 to 15 minutes to cook a pan full of peppers. When they’re done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.

    Carmen Peppers or Corno Del Toro peppers (Saturday Members)- an Italian favorite, these long, tapered, bull-horn shaped green peppers are sweet and spicy enjoy them sliced up and sautéed in a veggie stir fry. Larger peppers can be stuffed with your favorite meat, cheese and spice medley and grilled for a truly tasty treat!

    Japanese Eggplant- This member of the nightshade family is not only tasty, it’s a low calorie vegetable with only 20 calories per cup. Eggplant is valued for the variety of ways it can be cooked, and Japanese eggplant is even more versatile because it has a much thinner skin and is practically seedless. The sponginess of its fleshy inside drinks in seasonings like soy sauce, miso and ginger. This particular variety is long and slender unlike the traditional oval shaped variety. Try it grilled, stir-fried or baked in thin slices. Tip: “Leave the skin on this vegetable because it will add fiber to your diet, causing you to remain full for longer periods of time while regulating your digestive system,” according to Tracy Lockwood, a registered dietitian at F-Factor Nutrition. Look over some of these recipes below for inspiration…

    Japanese Eggplant with Ginger & Scallions.

    Japanese Eggplant with Chicken and Thai (sub purple) Basil Stir Fry. 

    Purple Basil- This hybrid basil variety has a slightly stronger anise flavor than the common green sweet basil. The dark opal color of the leaves intensifies with maturity, although variegated green leaves are considered normal. Enjoy this fragrant basil in floral arrangements, as a colorful addition to a salad, or infuse it in some vinegar, the dark color leaches into the vinegar, leaving it a beautiful shade of burgundy. It may also be infused in some olive oil however, I have yet to try it so I am not sure if it retains the purple hue. Store it like you would regular basil, In a jar or cup of water on your counter out of the sun. If it starts to look a little sad trim its ends and put it in freshwater.

    Strawberries- Enjoy them because It’s the last week of strawberries. I know I said that a few weeks ago but we had a sudden growth spurt and the plants decided to keep on producing berries. We would like to say one last thank you to our CSA members and friends of the farm who came out to help put these plants in the ground last fall. It was because of them that we were able to provide berries for the one of the longest strawberry producing years on record at Frog Song. Coincidence? I think not, It’s pure LOVE and SUPPORT!

    Rainbow Carrots – All of the carrots are coming out of the ground this week. We say goodbye to the lush green carrot tops but carrots are here to stay. We will continue to sell these colorful carrots because of our refrigerated storage units which allow us to preserve these beautiful tasty carrots and continue to sell them throughout the summer season, when it is too hot for anything else to grow, along with out potatoes and cured onions. Give them a good wash and store them in a jar full of water, this will keep them crisp, fresh and readily available for quick snacking. You may even add some herbs like rosemary, dill or garlic to give them some added flavor.

    Red Radish- Enjoy these little baby red radishes and their leafy green tops. The hot weather does a number on the greens so we may have a few radishes in the coming weeks but these are the last of the greens. Eat them in salads or sauté them with some garlic and olive oil for a quick side dish but make sure to give them a good wash before you do.

           

    • Till Next Week- Shani

  • Weekly CSA Share- October 24-27

    For the second week of the fall season we are pleased to bring you:

    Purple Daikon Radish, Baby Bok Choi, Purple Basil, Tri-Colored Beans, Roselle, Uncured Fingerling Sweet Potatoes, Tokyo Turnips and Mississippi Hull Peas (in shell)

    Purple Basil- This hybrid basil variety has a slightly stronger anise flavor than the common green sweet basil. The dark opal color of the leaves intensifies with maturity, although variegated green leaves are considered normal. Enjoy this  fragrant basil in floral arrangements, as a colorful addition to a salad, or infuse it in some vinegar, the dark color leaches into the vinegar, leaving it a beautiful shade of burgundy. Savor it now because it’s the last week of basil.

    Purple Daikon Radish- A beautifully radiant purple radish that, when cut, exhibits a starburst of color perfect raw on top of greens or sauteed.

    Baby Bok Choi- First of the season. Bok Choi is known for its mild flavor and is good for stir-fries, braising, and soups. Wash it, chop it and throw it in a skillet with some olive oil and garlic, toss some of your turnips and green beans in for this weeks CSA veggie stir fry.

    Mississippi Hull Peas- Also known as Southern Pea or Cowpea. Jamie and lalo taught me how to peel these peas out of the safety of their speckled purple and green pods. Simply snap the pea pod in half and rip the seam, you may have to give it a little help with your thumb. Once you get it open you can run your fingernail or thumb all the way down exposing all the little peas sitting politely single file line.  Cook the peas as you would any other peas, add a little bacon fat to partake in a southern culinary tradition. Cucumbers -Instead of Peas for Saturday Market Pickups.

    Tri-Colored Beans- A small sample of what’s to come. Our green beans come in a variety of colors, green, yellow and dark purple you should get them in your shares at least a few times this fall.

    Roselle Calyces- These dark red “roses” are actually the  seedpod of the beautiful hibiscus flower. The calyx is the first part of a flower that develops and is directly attached  to the stem of the plant. The beautiful light pink petals of the hibiscus flower form inside the calyx and then eventually wilt and fall off leaving behind the deep red calyces guarding the seed pod. You can peel the calyces and use them on top of salads or freeze them for later. Boil them and make a Hibiscus Tea– A favorite amongst vampires, ghosts and goblins this time of year.

    Uncured Fingerling Yams- These sweet potatoes were harvested from the ground a little less than a week ago making them, for most of you, the freshest sweet potatoes you have ever tasted. Most of the sweet potatoes you find in stores and markets have been cured. Curing is the ancient process of preserving foods by drawing moisture out of them. Once the majority of water is removed or dried up the food becomes inhospitable for the microbe growth that causes food spoilage. The curing process takes a good three weeks so you should have some cured sweet potatoes for the rest of the season. Give these little uncured fingerlings a good wash or scrub and prepare as usual, the skin is so tender and most nutritious so don’t bother peeling them, unless you have a lot of time and patience.

    Tokyo Turnips- No, those are not white radishes they are in fact a smaller, mild, turnip with hints of nutty, sweet, earthy flavors. These mini pearl like turnips can be enjoyed both raw and cooked. When cooked, they are tender, buttery, slightly spicy and taste like a cross between a radish and a turnip. Aside from the roots, the bright green tops are edible and can be prepared just like any other greens, make sure to give them a good washing before you toss them in a salad or sautee them. A favorite way to cook these tender turnips is simply with a little butter and sugar try this recipe: Caramelized Tokyo Turnips 

     

     

     

  • Weekly Spring CSA Share May 30-June 2

    Sweet Italian Basil, Japanese Eggplant, Green Beans and White Kennebec Potatoes are all NEW to this weeks share. They’re accompanied by some some familiar favorites such as Cured Sweet Onions, Colorful Rainbow Carrots, Green Cabbage, Fennel and Curly Kale.  We predicted a large yield of sweet corn this week but apparently our eyes were bigger than our buckets so we gave our ears another week to grow.  You will find first of the season green beans in your share as a replacement. The countdown is on..Only 3 more weeks of the CSA Season!

    Sweet Italian Basil- Introducing our sweet italian basil, first of the season symbolizing the start our summer season. Everything tastes better with basil on it and it’s not a herb that most people are unfamiliar with. Now I am certain you have your favorite basil recipes however, I have listed a few others relative to using the basil with other items in your weekly csa share.

    Japanese Eggplant With Chicken & Thai Basil- The Works Of Life.Com

    Thai Potato Salad – Amy Rupert Secol

    Balsamic Basil Penne Pasta- Chef Jacque Nyenhuis

     

    Japanese Eggplant- Eggplant is valued for the variety of ways it can be cooked, and Japanese eggplant is even more versatile because it has a much thinner skin and is practically seedless. The sponginess of its fleshy inside drinks in seasonings like soy sauce, miso and ginger. This particular variety is long and slender unlike the traditional oval shaped variety. Try it grilled, stir-fried or baked in thin slices. Tip: “Leave the skin on this vegetable because it will add fiber to your diet, causing you to remain full for longer periods of time while regulating your digestive system,” says Tracy Lockwood, a registered dietitian at F-Factor Nutrition.

    Green Beans- First of the season, these green beans are so tender you can snap and eat them right off the vine. I rather enjoy the freshness and nutritional benefits I get from of eating them raw but you can cook them like you would traditional green beans such as  in casseroles, sauteed with carrots and other veggies, baked or even fried. Need some inspiration?

    26 Green Bean Recipes You’ll Be Making Over and Over- Gina at Morning Chores.Com

    White Kennebec Potatoes- Though rarely seen in grocery stores the light tan, thin-skinned potato is widely grown, having been introduced in the 40’s by USDA in search of a good frying spud. It’s minimal water quantity makes for a particularly firm fried product that browns beautifully. Try a Thai Potato Salad recipe crafted by our friend and CSA member Chef Amy Rupert Secol using the Potatoes, Basil and Carrots from your share.

    Sweet Cured Onions-  Read the back story on our onions and the difference between cured sweet onions and fresh spring onions. Frog Song Cured Onions

    Fennel- Fennel is a member of the parsley family, reminiscent of anise with it’s licorice-like flavor. Sliced bulbs are often added to salads raw but they can be roasted and sauteed. Tip: If chopping in advance add a little lemon juice to keep the pieces from browning. The fennel fronds can be used as you would dill, in dressing, for garnish or added to the dish. Looking for a good slaw recipe for your fennel and cabbage? Browsing through one of my favorite recipe books I came across this Fennel slaw recipe, this particular recipe uses celery but if you are open to experimentation and you trust me, try substituting the celery with the green cabbage from your share.
     By Rebecca Lang

    Fennel Slaw:

    1 1/4 cups thinly sliced fennel bulb

    1/4 cup sliced green onions

    2 Tbsp thinly sliced celery OR green cabbage (you can also experiment with Kohlrabi or Daikon radish)

    1 Tbsp Mayonnaise

    2 Tbsp fresh lime juice

    1 Tbsp chopped fresh cilantro

    1 Tsp diced jalapeno pepper

    1 Tsp red wine vinegar

    1/8 Tsp table salt

    1/8 Tsp freshly ground black pepper.

    Mix all ingredients and chill until ready to serve. Try it on top of tacos or as a side at a summertime BBQ!

    Thanks for reading, remember to follow us on Instagram and tag us in your favorite recipes using your freshest organic ingredients! #FROGSONGCSA

    Peace, Love and Good Clean Food! -Shani

     

  • Holiday Share December 20-23

    This Holiday Season we are pleased to bring you:

    Florida Citrus- Ruby Red Grapefruit, Pomelo or Lemons. Nothing symbolizes the winter holidays in Florida like fresh picked citrus. All of these citrus varieties were grown in the front yard at our farm. We didn’t have enough of each variety to give to all of our csa members so we randomly distributed the three different varieties. Our lemons are a Eureka and Lisbon variety, slightly more bitter than Myers. The Pomelo is a southeast Asian variety and is one of the four original citrus species from which the rest of cultivated citrus stems from, read more about the Pomelo HERE. Ruby Red Grapefruit- These Texas-bred hybrids, are thin skinned with a blushing red inside, dripping with sweet juice.

    One of my earliest and most treasured memories is when my father took me to Chalet Suzannes. I was just six years old and I had never tasted or even seen a grapefruit so delicious and so exquisite, I felt like royalty. Sadly after 83 years of business Chalet Suzannes, one of central Florida’s most iconic restaurant, inn, and cannery closed its doors. It will forever be known for it’s rich culinary dishes such as their sherry- spiked lobster Newberg and thick lamb chops served by women in Swiss costume. It was most definitely a unique dining experience that will be forever cherished in my memory.  Baked Grapefruit. <—follow this Chalet Suzannes recipe for the sweetest, most delicious, baked grapefruit you have ever tasted. It is tradition in my family to finish off Christmas breakfast with a world famous Chalet Suzannes baked grapefruit topped with a maraschino cherry.

    Sweet Baby Carrots– These tender sweet baby carrots need no peeling, just wash and enjoy. Our carrots are one of a kind. Unlike the carrots you buy at the supermarket they are all hand harvested, hand washed and each individual carrot is picked up and bundled with love. Seriously, that’s why they taste so lovely!

    Romaine Lettuce- With it’s large and robust leaves a little goes a long way. Romaine is quite versatile..  It is the traditional lettuce for Caesar salads but you can also chop it up very thin and sprinkle it on tacos as you would iceberg. Instead of using bib lettuce, try using your large romaine leaves to make the ideal lettuce wrap.

    Tokyo Turnips- These very small roots are incredibly tender and make for easy pre-cook processing (most can simply be halved to be cooking ready). If our Turnips haven’t graced a stir-fry yet for you this season, there’s still plenty of time to give it a try. Slice or shave raw into a salad or pickle to last through the winter! Try them sauteed with butter, brown sugar and a teeeny bit of salt.

    O’Henry and Murasaki Yams- Something new and different this week! The Murasaki yams have a ruby colored skin much like our other sweet potatoes but their flesh is white. Who knew there were white sweet potatoes in this world? I certainly didn’t until I started working here. I took some home and tried them for the first time, I was impressed as was my four legged sous-chef, Mowgli. I followed this recipe to make some Sweet Potato Medallions that were as sweet as candy with a crispy caramelized crunch to the outside and a soft and tender inside. I added some sprinkled ginger and cinnamon for a festive twist, they make for a perfect snack or appetizer at your holiday party!

    French Breakfast Radishes- These beautiful little pink and white radishes are perfect for snacking on with your favorite dip, chopped up in salads, roasted, or sliced atop of some salted and buttered toast at breakfast.

    Green Beans- This holiday serve up a cheesy green bean dish that everyone will enjoy. This recipe calls for 2 pounds of green beans so you may have to cut the recipe in half unless you have a family share. Cheesy Baked Green Beans -Because everything is better with cheese on it!!!

    Bok Choy- Bok choy, known for its mild flavor, is good for stir-fries, braising, and soups. You can also eat it raw. The veggie is packed with vitamins A and C and one cup of cooked bok choy provides more than 100% of the recommended dietary allowance (RDA) of A, and close to two-thirds the RDA of C. For optimal freshness, don’t wash bok choy until you’re ready to use it. Unused parts can stay fresh in the refrigerator for up to 6 days.

    From all of us here at Frog Song, Have a Wonderful & Blessed Holiday!!!!