Tag: Green Cabbage

  • Green Baby Cabbage

    Green baby cabbage is from the cruciferous family, the same as brussels sprouts, broccoli, cauliflower, and collards. Technically these greens are exaggerated parts bred from the same species of plant, the Brassica oleracea. It may not seem like it but like the rest of the cruciferous family, the green cabbage is abundant in vitamins and especially vitamin C.

    Growing Cabbage in Florida

    Florida’s mild fall and winter makes great climate for green cabbage to thrive as a crop for pretty much half of the year.

    On our organic farm in Alachua County, we plant our cabbage in the fall with our spring crop in mind. While other farms may go for the large heads, we plant closer together to ensure an abundance of sweet, baby sized heads.

    These baby sized heads are not only easy for our customers to portion our their recipes and meal-planning, the leaves are also super tender and irresistible when you see them at the market!

    Recipes

    The tenderness of the leaves make them easy to cook or to enjoy raw in a salad with some Pear Cider Vinegar, julienned carrots, chopped Cubanelle peppers, garlic, cane syrup, and sea salt!

    Our sweet baby cabbages do great with BBQ and meats! Cut them in half, brine them for about 30 minutes, then throw them on the top rack (with our bi-color okra) and let them grill until nice and tender. Their sweetness really shines with this method, and they go great with some of our yellow or red onions too!

    Have you heard of the Chinese recipe – cabbage and bacon stir-fry? It’s a classic dish that families with children especially enjoy. If you’ve tried our bacon, you know trying this recipe out with our green cabbage is going to be a hit.

    Chinese Cabbage Bacon Stir-Fry Recipe by Oh My Food.

    If you delight in some oregano and vinegar, try the Salvadoran cabbage slaw – Curtido! It’s a lovely recipe with delicate handling of green and red cabbage that stay fresh for a few days as an amazing side. This recipe happens to not include red cabbage, but we suggest you include it to make a wonderful rainbow!

    Quick Curtido (Salvadoran Cabbage Slaw) by Sandra Valvassori

    Let us know if you try these recipes or your own recipes with baby green cabbage on our social media! Tell us what you think, we’d love to hear your feedback. Tag us in your stories if you’d like and we can highlight your creation.

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  • CSA Summer 2023 Week 5

    Frog Song Organics

    Fairy Tale Eggplant

    Pineapple Pears

    Shishito Peppers

    Tricolor Potatoes

    Malabar Spinach on the stem

    Watsonia Organic Farm

    Green Cabbage

    Zucchini Squash Mix

    Clem’s Organic Gardens

    Carrots

    New Sprout Organic Farm

    Grape Tomatoes

    Tis the season for peppers! We’ve included a mix of sweet and spicy in recent shares, and this week brings the return of our mild Shishitos. An over-abundance of fresh peppers is a great problem to have this time of year. If you’re looking for ways to savor this taste of summer later in the year but don’t have canning equipment, we suggest these methods:

    Pickling is a great alternative to canning. You don’t need any special equipment, and the process is similar to canning regular pickles. Steep sliced peppers in a 50:50 mixture of vinegar and water, with 1 teaspoon salt per pint. The peppers stay crisp because they are never heated, and after a few days in the fridge they taste like pickled peppers.

    To freeze ‘em,  wash and drying thoroughly before stashing in the freezer. We also recommend removing the stem and seeds, unless you need them for later. For larger varieties, like bell peppers, cut them in half, in fourths, or in strips, and remove the stem and seeds. Put the pieces on a cookie sheet so they aren’t touching, then flash freeze for about 15-30 minutes. This will keep them from sticking together later. Once solid, you can store peppers in a baggie, or any other freezer safe container.

    Then there’s drying. The nice part about this is that reduces storage space. Pop them into your dehydrator, or put them into the oven on the lowest setting. Be patient, it can take several hours for them to dry completely. With smaller peppers, the thin walls lend themselves to stringing whole peppers together by passing a needle and thread through their caps, and hanging them in a warm, well-ventilated space for about two weeks. Remember, the thicker the pepper, the longer this will take.

    Once dried, peppers can be pulverized into flakes in a food processor, or steeped in vinegar to make sauce for sprinkling over cooked greens and other veggies. Dried hot peppers are also great for making homemade chili paste! Place a few dried hot peppers in a dry pan, and toast them over medium-high heat, stirring constantly, for four to five minutes. Then cover with warm water for an hour. Add some salt and a couple of cloves of finely minced garlic, pulverize into a paste.

    Here at the farm, we love the taste and simplicity of this blistered Shishito pepper recipe. Scroll for more recipes inspired by this week’s share below!

    Also, those long stalks long stalks in this week’s share are Malabar Spinach. On a rare occasion our Malabar crop jumps up with some abundant, succulent shoots. Instead of picking just the leaves we bunch these shoots, traditional style. The stalks are fibrous but can be sauteed. We recommend snacking on just the new tendrils and the leaves themselves. 🙂

    Mozzarella, Basil & Zucchini Frittata

    Ingredients:

    • 2 tablespoons extra-virgin olive oil
    • 1 ½ cups thinly sliced red onion
    • 1 ½ cups chopped zucchini or squash
    • 7 large eggs, beaten
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ⅔ cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
    • 3 tablespoons chopped soft sun-dried tomatoes (or substitute 2 fresh grape tomatoes, chopped)
    • ¼ cup thinly sliced fresh basil

    Instructions:

    • Position rack in upper third of oven; preheat broiler.
    • Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
    • Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.
    • To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.

    Carrot Soup

    Ingredients:

    • 1 small onion, chopped
    • 1 clove garlic, minced
    • 2 tablespoons olive oil or lard
    • 6 medium carrots, chopped
    • 2 teaspoons dried dill
    • 4 cups vegetable stock
    • Salt and pepper to taste
    • Garnish with basil or fresh mint (optional)

    Instructions:

    • Sauté onion and garlic in olive oil or lard over medium-low heat. Add carrots, dill, turmeric, pepper, and salt. Sauté 10 minutes.
    • Add stock, bring to a boil, and reduce to simmer for about 30 minutes. Allow to cool.
    • In a blender, puree soup, return to pot, simmer for 30 minutes.
    • Can garnish with basil or fresh mint.

     

  • CSA 2023 Spring Week 10

    This week’s CSA share brings the best of our farm as well as our partner-growers!

    • Italian Basil
    • Cabbage (New Sprout Organic Farm)
    • Collard Greens (New Sprout Organic Farm)
    • Elderberries
    • Fennel
    • Sweet Cured Onions
    • Shishito Peppers
    • Tricolor Potatoes
    • Cherry Tomatoes

    Every week’s CSA box brings something special, and this week we’re especially excited to share the first elderberries of the season. Chock full of vitamins and minerals, they’re gems. Healthy skin? Check. Boosted immunity? Check. Heart health? Check. Here at FSO, we’re huge fans of these little berries! We use ’em in tea, recipes, and even make our own Elderberry syrup to share with those who need a tonic for occasional illness or pesky allergies. If you’d like to try your hand at making some at home, we share a recipe below. We also have recipes for Elderberry-Fig Galettes and Elderberry tea. A cup of tea brewed from last week’s Tulsi basil is also the perfect complement to the galette… in other words, if you’re looking for hygge – we’ve got you covered!

    The collards and cabbage in this week’s share are from Justin and the team at Cottle Organics, our partner through New Sprout Organic Farms in North Carolina. We’ve commenced our summer trips to the Asheville area to bring back fresh loads of produce from our partner producers up there. Shout out to our team member Miles for making the trip there and back safely! We use our own refrigerated truck to pick up direct and get the freshest possible veggies. For this first trip, we also picked up sweet potato slips to plant out our crop to harvest for you this fall. 🙂

    Homemade Elderberry Syrup

    Ingredients:

    • 3/4 cup dried elderberries
    • 3 cups water
    • 1 teaspoon dried cinnamon or 1 cinnamon stick
    • 1 teaspoon dried cloves or 4 whole cloves or 1 drop clove essential oil
    • 1 tablespoon fresh ginger or 1 teaspoon dried ginger or 1 drop ginger essential oil
    • 1 cup raw honey

    Instructions:

    • The first step will be to dry your berries using one of three methods: sun drying, oven drying, or using a dehydrator.
    • In a large pot, bring the dried elderberries, water, cinnamon, cloves, and ginger to a boil.
    • Reduce the heat, cover, and simmer until the liquid has reduced by half, about 40-45 minutes.
    • Allow the liquid to cool, and then drain the liquid using a fine mesh strainer or cheese cloth.
    • Press all liquid out of the berries using the back of a wooden spoon.
    • Add the raw honey and mix well.
    • Store in an airtight glass container in the refrigerator for up to two months.

    Elderberry-Fig Galettes

    Ingredients:

    Gluten-Free Pie Crust

    • 2 cups gluten free flour
    • 1/4 + 1/8 teaspoon baking powder
    • 1/4 + 1/8 teaspoon salt
    • 8 tablespoons butter, chopped into 1/2″ cubes & chilled
    • 1/2 cup water, ice ice cold
    • 1 tablespoon milk (dairy or non-dairy) for brushing dough edges before baking

    Filling

    • 1 cup fresh elderberries
    • 1 tablespoon lemon juice
    • 3 tablespoons honey
    • 1 teaspoon vanilla extract
    • 2 teaspoons tapioca flour (or arrowroot starch or cornstarch)
    • pinch salt
    • 1 cup fresh figs, cut into halves or wedges

    Instructions:

    Pie Crust

    • In a large mixing bowl, whisk together the flour, baking powder, and salt.
    • Add the chilled cubes of butter and toss to coat in the flour. Then use your fingers to flatten each chuck of butter to ~1/8 inch thick.
    • Create a well in the enter of the mixture and slowly add in the ice cold water, mixing to combine until the dough begins to come together. If needed, add more water, one teaspoon at a time, until the dough sticks together. It should hold together well, but be dry and slightly sticky, not wet.
    • Form dough into a disk, then on a lightly floured surface, sprinkle a little bit more flour onto the top of the dough, and roll into a rectangle ~1 inch thick. Then, fold the rectangle into thirds. Repeat the process of rolling to an inch thick and folding into thirds once more.
    • Tightly wrap the folded dough in plastic wrap and set in the fridge to chill for at least 1 hour.

    Prepare the Elderberry-Fig Filling

    • Combine all ingredients for the Elderberry-Fig filling except for the figs into a small mixing bowl. Set aside with sliced figs.

    Assembling the Mini Galettes

    • Preheat oven to 375F. Line a large baking pan with parchment paper.
    • Take your chilled dough, unwrap it, and cut it into 4 equal sections. On a lightly floured surface, roll each section into a rough circle measuring about a 1/4″ in thickness.
    • Transfer the rolled circle of dough to the parchment lined baking sheet.
    • In the center of your dough circle, spoon 1/4 of the elderberries and spread until about 1 1/2-2″ away from the edge of the dough. Then arrange 1/4 of the sliced figs on top of the elderberries.
    • Carefully fold the edges of the dough over the fruit filling. Work your way around until the dough fully encases the filling. (It’s okay if your filling starts to leak out the sides, just do your best to pinch the dough back together.)
    • Repeat this process (steps 2-5) 3 more times with the remaining portions of dough.
    • Once all 4 mini galettes are assembled, use a pastry brush to gently brush the crust edges with milk (dairy or plant-based.) Then drizzle each galette with a little honey.
    • Place baking sheet in preheated oven and bake for 35-40 minutes or until crust is a golden brown.
    • Let cool for 5-10 minutes, then enjoy fresh or let cool completely to store in an air-tight container. Reheat in a toaster oven. Enjoy within 2-4 days.

    Elderberry Tea adapted from yummmummykichen.com

    Ingredients:

    • 4 tablespoons fresh or frozen elderberries
    • 3 cups water
    • 1/4 lemon or orange
    • honey to taste*

    *Agave or organic liquid stevia would be good vegan options to replace honey. For allergies, use a local honey. For immune support, cold/flu try manuka honey.

    Other flavor additions: slice of fresh ginger, 1 cinnamon stick, orange peel, 2 cloves, or 1 star anise can be simmered in along with the elderberries and water.

    Instructions:

    • In a small saucepan, combine the water and elderberries. Bring to a simmer over medium heat.
    • Simmer for 10 to 15 minutes, until the tea has reached a deep color.
    • Remove from heat and pour through a fine mesh sieve set over a tea cup, or into a teapot. Discard the elderberry solids, or save to reuse for more tea.
    • Sweeten your elderberry tea with honey, agave, or stevia to taste. Add a squeeze of lemon or orange juice for more flavor.

  • Summer CSA week -2

    This week in your summer CSA box you can expect the following-

    • Basil
    • Green Cabbage-New Sprouts Organic Farm
    • White Corn-New Sprouts Organic Farm
    • Dandelion Greens- New Sprouts Organic Farm
    • Japanese Eggplant
    • Red Butter Lettuce-Organic Aqua Farm
    • Pineapple Pears
    • Cubanelle Peppers
    • Slicer Tomatoes-New Sprouts Organic Farm

    We hope you enjoy the following recipes this week!

    Sweet White Corn Chowder- Dinner Vine

    Ingredients-
    • 3 ears fresh white corn, kernels cut off cobs
    • 1/2 large baking potato, peeled and chopped into small cubes
    • 1/4 large sweet white onion, chopped finely
    • 1/2 large carrot, chopped finely (or 2 small carrots depending)
    • 2 ribs celery, chopped finely
    • 2 large cloves garlic, chopped
    • 16 oz carton low-sodium chicken stock (sub vegetable stock for vegetarian)
    • 1 1/2 Tbsp butter
    • 1 bay leaf
    • 4 tablespoons white wine
    • 6 tablespoons Half-and-Half
    • 2 1/2 oz sharp 4 cheese blend, shredded (or less if preferred)
    • 2 1/2 strips bacon, for crisping, topping and reserving drippings (optional)
      • 1 tsp fresh thyme leaves, chopped smaller
    • fresh thyme sprigs for garnish & sautéing
    • 0.5-1 tsp kosher salt (to taste)
    • 0.5-1 tsp coarse ground black pepper
    • 1/4 tsp paprika
    • 1/8 tsp red wine vinegar
    Directions
    • Cut corn kernels off cobs, set aside.
    • Preheat a large dutch oven, or enameled cast iron soup pot, melt 1T of the butter and crisp all 5 strips of bacon, chopped.
    • Once bacon is crisp, remove from pot & drain on paper towels, setting aside for garnish.
    • Reserving bacon drippings, to pot add chopped potato and sauté on medium for about 6 min, stirring often.
    • To pot now add onion, garlic, celery, carrot, salt, pepper, and remaining 2 T butter.
    • Sauté mix adding ½ cup of the chicken stock carton and a few thyme sprigs (will remove later), for about 10-15 minutes.
    • Once mixture is tender, remove thyme sprigs, add the corn kernels, chopped thyme, paprika, rest of chicken stock and bring to a slow boil with lid on.
    • Once beginning to boil, remove lid and reduce heat to low, continue to simmer for about 10 minutes, then add white wine.
    • Remove the bay leaf.
    • Remove hot pot from heat and allow to cool substantially, then slowly add some of the half-and- half and some cheese, return pot to low heat, stirring well (Soup will begin to thicken).
    • Gradually add more half-and-half, cheese, salt & pepper as desired.
    • Add the red wine vinegar if you feel a little acid is necessary; I did and it worked well!
    • Continue to simmer on very low until ready to serve & eat!
    • Garnish with bacon and fresh thyme sprig.

    Note- For vegetarian, omit bacon and use oil in place of bacon grease.

    You can order FSO bacon –here

    Dandelion Tart- NYT Cooking

    Ingredients

    • 1 generous bunch dandelion greens, about 12 ounces
    • Salt to taste
    • 2 tablespoons extra virgin olive oil
    • 1 small onion, chopped
    • 6 mushrooms, sliced (about 1 cup sliced mushrooms)
    • 1 or 2garlic cloves (to taste), green shoots removed, minced
    • 4 large or extra large eggs
    • ¾ cup low-fat milk
    • Freshly ground pepper
    • ¾cup Gruyère cheese, grated (3 ounces)
    • 1 yeasted olive oil crust
    Directions
    • Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.
    • Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
    • Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add ½ teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.

    Notes- Variation: Omit the crust and make this as a gratin. If you wish, you can make the gratin using only three eggs and ½ cup milk. Advance preparation: You can prepare the greens up to three days in advance and keep them in the refrigerator. You can make the recipe through step 2 several hours before assembling and baking the tart. 

    Potato Salad with Dandelion Greens- Savory Spin

    Ingredients

    • 1 red onion
    • 4 cloves garlic
    • 2 tsp grated fresh ginger
    • 1 bunch dandelion greens ( about 4 cups after rinsing, drying, and chopping)
    • 1 lemon
    • 1 large potato
    • 2 stalks celery
    • 3 tsp coriander
    • 1/2 tsp turmeric
    • 1 tsp cumin
    • 2 tsp smoked paprika
    • salt and pepper to taste
    • parsley and chili flakes to garnish
    Directions
    • Submerge the dandelion greens in some cold water. Add a few lemon slices to the cold water and let this sit for about 5 minutes. Dry off the dandelion leaves and chop them up.
    • Peel and chop up onion and 4 garlic cloves. Peel and grate a 1 inch piece of ginger as well to yield 2 tsp grated ginger. Clean and chop up a couple stalks of celery. Wash off and chop up a potato as well.
    • Saute the onion in some olive oil in a large frying pan.
    • Add in the garlic and ginger.
    • Then add in the potato and cover the pan and saute for about 10 minutes.
    • Uncover the pan and add in the chopped celery and dandelion along with the coriander, turmeric, cumin, and smoked paprika. Stir well so all spices mix well.
    • Then, cover and let cook another 8-10 minutes or until potatoes are tender and dandelion greens are wilted.
    • Finally season with salt and pepper. Garnish with parsley and chili flakes and enjoy warm, at room temperature, or even cold.

    Melting Cabbage Eating Well

    Ingredients
    • 1 head green cabbage (about 2 pounds), outermost leaves removed
    • 4 tablespoons extra-virgin olive oil, divided
    • ¾ teaspoon salt, divided
    • ¾ teaspoon ground pepper, divided
    • 1 medium onion, halved and sliced 
    • 4 large cloves garlic, sliced
    • 1 teaspoon caraway seeds
    • 1 teaspoon cumin seeds
    • 3 tablespoons tomato paste
    • 2 cups low-sodium chicken or vegetable broth
    • 1 teaspoon dry mustard
    • Chopped parsley for garnish
    • Whole-grain mustard for serving
    Directions
    • Preheat oven to 350°F.
    • Slice cabbage in half through the root. Cut each half into 4 wedges, keeping the root intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium heat. Add 4 cabbage wedges and cook until browned in spots on both sides, 3 to 5 minutes per side. Transfer to a plate and sprinkle both sides with 1/4 teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage and 1/4 teaspoon each salt and pepper.
    • Add the remaining 2 tablespoons oil, onion, garlic, caraway seeds and cumin seeds to the pan; cook, stirring, until starting to soften and brown, 2 to 3 minutes. Add tomato paste and cook, stirring, until starting to darken, about 2 minutes. Add broth, dry mustard and the remaining 1/4 teaspoon each salt and pepper; increase heat to medium-high and bring to a boil. Return the cabbage to the pan, overlapping the wedges if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, 40 to 45 minutes. Sprinkle with parsley and serve with mustard, if desired.

  • CSA Spring 2022- Week 13

    Welcome to the final week of the Spring CSA 2022! Thank you to those of you who have already renewed. To receive your first box of the summer season beginning in July, simply text us (216-870-3415) and we will renew your membership. You can also email us at frogsongcsa@gmail.com.

    The summer season runs from July 5th- October 1st, and we expect to harvest pears, okra, squash, tomatoes, malabar spinach, moringa, basil, and roselle hibiscus. We will also be supplementing your shares with lots of greens from our partner producers. We look forward to having you! Thanks for your support of local, organic, and regenerative farming. Now onto this week!

    This week, the following will be included in your CSA-

    • Basil
    • Green Cabbage- New Sprout Organic Farm
    • Slicer Cucumbers Slicers- New Sprout Organic Farm
    • Japanese Eggplant
    • Florida Pears
    • Cubanelle Peppers
    • Murasaki Sweet Potatoes
    • Slicer Tomatoes- New Sprouts Organic Farm
    • Turmeric

    We hope you try out the following recipes and let us know what you think.

    Japanese Eggplant with Turmeric & Scallions -(adapted from food52 )

    Ingredients
    • 2 tablespoons canola oil
    • 1 to 2 cubanelles, chopped
    • 3 garlic cloves, finely chopped
    • 2 tablespoons peeled finely chopped Turmeric
    • 3 large scallions, chopped, green and white parts separated
    • 1 1/2 pounds Japanese eggplant, sliced into thin rounds
    • 4 tablespoons rice wine vinegar
    • 3 tablespoons soy sauce
    • 1 tablespoon cornstarch
    • 1 tablespoon sugar
    Directions
    • In a large skillet over medium-high heat, heat the oil. Add the cubanelles, garlic, turmeric, and white scallion parts and cook, stirring, for 2 to 3 minutes, until fragrant.
    • Stir in the eggplant and cook, tossing occasionally, for about 5 minutes, until the eggplant has softened.
    • Meanwhile, in a small bowl, combine the vinegar, soy sauce, cornstarch, and sugar. Once eggplants have softened, pour the sauce into the pan and bring to a boil, stirring to coat. Reduce the heat to medium-low and cook for 5 to 6 minutes, until the sauce has thickened.
    • Remove from the heat. Top with the green scallion parts. Transfer to a platter or divide among plates

    FSO notes- For more heat, a combo of jalapenos and cubanelles works great, or red pepper flakes. For added crunch, dry roast sesame seeds in a pan over low heat, and toss in at the end of the recipe.

    Quick Pickled Pears –What should I Make For

    Ingredients
    • 3/4 cup sugar
    • 1 Tbsp kosher salt
    • 1 cinnamon stick
    • 6 whole cloves
    • 1/2 tsp whole black peppercorns
    • 1 1/2 cups apple cider vinegar
    • 1 cup water
    • 2 pears, peeled, cored
    Directions
    • Combine sugar, salt and seasonings in a medium saucepan. Whisk in the cider vinegar and water.
    • Bring to a simmer and stir well. Continue to simmer until sugar is completely dissolved.
    • Place the diced pears in a glass jar or bowl and pour the pickling liquid over them. Be sure they are fully submerged.
    • Cover and let stand at room temperature until cooled. Place in the refrigerator until ready to use. Allow them to sit in the pickling liquid for at least 4 hours for the best flavor.
    • Pickled pears can be kept in the refrigerator for up to one week.

    FSO notes- for the quick pickle, I recommend blanching the pears to soften. Bring a pot of water to boil, and boiled peeled pears until al dente, and place in a ice water bath to halt cooking. Continue with recipe as instructed.

    To can, pack the fruit into warmed jars and pour over the hot liquid to cover. Seal, label and store in a cool dry place for a month before using. Make sure the jars and lids are clean and sterile.

    Pear Basil Green Juice

    This recipe is adapted from area nutrition expert Carly Paige’s Apple Mint Green Juice. You can find this and other cucumber based green juice recipes as well as information on how to make juice without a juicer at Fit Living Eats.

    Ingredients
    • 1 cucumber
    • 2 cups kale
    • 1 cup spinach (leftover malabar would work great!)
    • 1/2 green pear, cored and peeled
    • 1/4 cup basil leaves
    • 1/4 lemon, peeled
    • 1″ piece of turmeric
    • 1 1/2 cups water
    Directions
    • Prep your ingredients. It is recommended to chop ingredients into 2 inch pieces.
    • Add the ingredients to a blender with 1 cup water and blend until smooth. It will result in a soup-like consistency.
    • Place in a nut milk bag or in a mixing bowl and pour the juice blend into the nut milk bag. Cheese cloth show work as well.
    • Squeeze the bag to until the pulp from the juice is dry and the liquid is squeezed out into the bowl.
    • Pour into an airtight container and store in the refrigerator to chill and until you’re ready to enjoy! Juices will stay fresh for a few days.
    • You can add water to desired consistency.