Tag: Green Bell Peppers

  • CSA Fall 2022- Week 6

    This week your CSA will include-

    From Frog Song Organics-

    • Arugula
    • Green Beans
    • Bok Choy
    • Cucumbers
    • Purple Daikon Radishes
    • Sweet Potato Yam Fingerlings

    From New Sprout Organic Farm–

    • Yellow Squash
    • Green Bell Peppers
    • Scallions-Little Pond Farm

    Purple Daikon Salad with Beets and Bok Choy- The Vegan Atlas

    Ingredients
    • 1 purple daikon radish, ends trimmed, and scrubbed
    • 1 baby bok choy, sliced
    • 2 to 3 medium beets
    • 1/4 cup cilantro leaves
    • 2 scallions, thinly sliced
    • 1/3 cup bottled or homemade sesame-ginger salad dressing
    • Salt and freshly ground pepper to taste
    INSTRUCTIONS
    • Microwave the beets in a lidded casserole dish, starting with 2 minutes per beet, and adding a minute thereafter until the beets can be pierced through but not overdone. Allow to cool to room temperature (expedite by plunging into ice water, if you’d like).
    • When the beets have cooled, peel and dice them.
    • Cut the purple daikon in half lengthwise, then slice thinly into half-circles.
    • In a serving bowl, combine the daikon and beets with the remaining ingredients. Allow to stand for a few minutes, then serve.

    Purple Daikon Radish Cucumber Salad- This Healthy Table

    Ingredients
    • 2 Daikon radishes
    • 1 cucumber
    • 2 tablespoons sesame oil
    • 2 teaspoons rice wine vinegar
    • 1 teaspoon kosher salt
    • 1 teaspoon granulated sugar
    • ½ teaspoon red pepper flakes
    • ½ teaspoon ground black pepper
    • ½ teaspoon white sesame seeds
    • ½ teaspoon black sesame seeds
    Instructions
    • Peel the daikon radishes and slice them very thinly (1/32 on a mandolin). Thinly slice the cucumber (1/16 on a mandolin) and combine the cucumber and radish slices in a mixing bowl.
    • Combine the sesame oil, rice wine vinegar, kosher salt, granulated sugar, red pepper flakes, and sesame seeds in a small mixing bowl. Stir till the salt and sugar have dissolved.
    • Pour the sesame dressing over the sliced veggies and toss them till coated. Let sit for 15 minutes to marinate and then toss again.
    • Serve in a large bowl or spread out on a platter

    Arugula Chimichurri

    Ingredients

    • 1 Cup Arugula 
    • 1/4 Cup Parsley
    • 1/4 cup Scallion fresh, chopped
    • 1 Clove Garlic
    • 1/2 teaspoon Chili Flakes (more or less for spice level)
    • 1/2 teaspoon Salt- to taste
    • 1 tablespoon Red Wine Vinegar
    • 1/2 Cup Olive Oil

    Instructions

    • Add all ingredients except vinegar and oil to food processor or blender and pulse, making sure to incorporate and blend all ingredients. Conversely, grind ingredients with a mortar and pestle.
    • Add red wine vinegar and olive oil and blend until a paste forms, scraping as needed. Scrape down the sides as needed. Add oil to desired consistency, it will thicken as it is cooled.
    • Cover and store in the fridge or freeze.

    This recipe goes wonderfully over grilled steak or cast-iron sauteed mushrooms with melted Bleu Cheese. Add to a charcuterie board with a rich cheese, like bleu or brie.

    Creamy Vegan Arugula Soup- Detoxinista

    • 1 tablespoon extra-virgin olive oil
    • 1 yellow onion, chopped
    • 2 stalks celery, chopped
    • 3 cloves garlic, minced
    • 1 pound yukon gold potatoes, chopped into 1-inch chunks
    • 4 cups water or vegetable broth
    • 1 1/2 teaspoons fine sea salt
    • 3 cups fresh arugula
    • 1/2 cup coconut milk
    • Freshly ground black pepper

    Instructions

    Heat the olive oil in a large pot over medium heat, and sauté the onion and celery until tender, about 8 minutes. Add in the garlic and sauté until fragrant, about one more minute. Add in the chopped potatoes, 4 cups of water or broth, and salt and bring the liquid to a boil. Once boiling, lower the heat and cover to let the vegetables simmer until the potatoes are fork-tender, about 20 minutes.

  • 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.

  • CSA Summer 2022-Week 7

    This week’s bins will bring you the following:

    From Frog Song Organics-

    • Calamondins
    • Okra
    • Jalapeño
    • Sweet Potato Greens
    • Muscadine Grapes (from High Springs Orchard)

    From Partner Producers

    • Carrots- Clem’s Organic Garden
    • Spaghetti Squash- Clem’s Organic Garden
    • Green Butterhead Lettuce- Organic Aqua Farm
    • Grape Tomatoes-New Sprout Organic Farms
    • Green Bell Peppers- New Sprout Organic Farms

    Calamondin are known for their tart juiciness, so mixing their juice with fat and sweetness is this perfect combo. If you have never tried a calamondin, a citrus curd is the perfect introduction. Enjoy this basic curd recipe as the filling for a tartlet, on toast, or as a schmear with cream cheese on a plain bagel. It is a fun recipe to get creative with. Enjoy it, as well as a few other sweet and savory recipes this week.

    Calamondin Curd

    Ingredients
    • 3 Tbsp of calamondin juice
    • 1/3 cup of granulated cane sugar
    • 2 egg yolks
    • 3 Tbsp of unsalted butter
    • Dash of salt
    • Zest to finish
    Directions
    • Combine juice, sugar, and egg yolks in a pan over low heat. Whisk continuously, until the sugar dissolves, careful to not overcook egg yolks. You want the mixture to thicken slightly.
    • Remove from pan from heat. Continue to whisk and add butter, one pad at a time. You want to fully melt and incorporate the butter before adding the next pad.
    • Stir in salt. Transfer to a container for refrigeration. Top with zest or reserve peels to zest upon serving. Make sure curd fully chills. Enjoy!

    Spaghetti Squash Garlic Cheese bread- delish

    Ingredients

    • 1 medium spaghetti squash, halved and seeds removed
    • 1 tbsp. extra-virgin olive oil
    • Kosher salt
    • Freshly ground black pepper
    • 2 large eggs
    • 2 cloves garlic, minced
    • 1/2 tsp. dried oregano 
    • 3 c. shredded mozzarella, divided
    • 1/2 c. freshly grated Parmesan
    • 1/4 c. cornstarch
    • Pinch red pepper flakes
    • 2 tsp freshly chopped parsley

    Directions

    • Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut side-down on a large rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. 
    • Using a fork, break up squash strands. Using cheesecloth or a dish towel, wring excess moisture out of spaghetti squash. Increase oven temperature to 425°.
    • Transfer spaghetti squash to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
    • Line a baking sheet with foil and grease with cooking spray. Transfer “dough” to baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
    • Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more. Slice and serve with marinara.

    Muscadine Pie- Taste of the South Magazine

    Ingredients

    Crust

    • 2½ cups all-purpose flour
    • 2 teaspoons sugar
    • 2 teaspoons kosher salt
    • 1 cup cold unsalted butter, cubed
    • ½ cup cold whole buttermilk

    Filling

    • 6 cups muscadine grapes
    • ½ cup water
    • 1 cup sugar
    • ¼ cup cornstarch
    • 1 large egg, lightly beaten
    • 1 teaspoon orange zest
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • 1 tablespoon heavy whipping cream
    • 2 tablespoons turbinado sugar
    • Vanilla ice cream, to serve

    Directions

    1. For crust: In the work bowl of a food processor, pulse together flour, sugar, and salt. Add cold butter, pulsing until mixture is crumbly. Gradually add buttermilk, pulsing until a soft dough forms. Turn out dough onto a lightly floured surface, and shape into 2 disks. Wrap tightly in plastic wrap, and refrigerate until firm, about 30 minutes.
    2. Position oven rack to lowest setting, and preheat oven to 425°.
    3. For filling: Separate hulls from pulp of grapes. (See tip below.) Place grape hulls and ½ cup water in a medium saucepan. Place grape pulp in a separate medium saucepan. Bring both pans to a boil over medium-high heat. Cook for 15 minutes, stirring both frequently. Remove from heat. Stir sugar into hull mixture. Strain pulp mixture through a fine-mesh sieve, discarding solids. Add pulp juice to hull mixture.
    4. Place hull mixture in the container of a blender, and pulse several times to break hulls into smaller pieces. Pour mixture into a large bowl. Stir in cornstarch, egg, zest, vanilla, and cinnamon.
    5. On a lightly floured surface, roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Pour filling into prepared crust.
    6. Roll remaining dough into a 12-inch circle, and cut dough into 1½-inch-wide strips. Arrange strips in a lattice design over filling. Brush dough with cream, and sprinkle with turbinado sugar. Place pie on a rimmed baking sheet.
    7. Bake for 20 minutes. Reduce oven to 375°, and bake until crust is golden brown and filling is bubbly, about 30 minutes more. Let cool on a wire rack for at least 45 minutes before serving. Serve with ice cream, if desired.

  • CSA Summer 2 – Week 6

    This week our CSA Members are receiving ELEVEN awesome items listed below!

    We are harvesting from our farm:

    • Lemon Basil
    • Jalapeño Peppers
    • Saijo Persimmons – let fully ripen, until very soft before eating
    • Purple Potatoes
    • Sweet Potato Greens or Malabar Spinach

    Plus these items from our partner producers:

    • Beets and Carrots from Clem’s Organic Garden
    • Tomatoes, Grape or Campari, from New Sprout Organic Farm
    • Green and Yellow Bell Peppers from New Sprout Organic Farm
    • Vidalia Onions from Oso Sweet

  • Weekly CSA Share: Week 13, May 29 -June 1

    Pepper Season is here!! This Weeks Share Includes: Fennel, Green Cabbage, Murasaki Sweet Potatoes, Jalapeno Peppers, Green Bell Peppers, Rainbow Carrots, Tri Colored Beans, Cured Red Onions and Sungold Cherry Tomatoes. Thirteen weeks down, one more to go! Stay tuned for recipes and ideas for the items in this weeks share -Shani