Tag: green leaf lettuce

  • CSA Fall 2022- Week 7

    This week your share will include the following from Frog Song:

    • Grapefruit
    • Red Radishes
    • Jalapeno Peppers
    • Mustard Greens
    • Roselle
    • Bonita Sweet Potatoes
    • Turmeric

    From our partner farms

    • Green Leaf Lettuce-Organic Aqua Fresh
    • Green Kale-Worden Farms (Thursday, Friday, Saturday.)
    • Curly Kale (Wednesday) from New Sprout Organic Farm

    When using grapefruit in various dishes, the easiest way to work with them is to segment first. To segment a grapefruit, use the following steps-

    • Start by identifying your “top” and “bottom” of the grapefruit, the top being where the stem connected to the tree. Slice off the top and bottom, perseriving as much flesh as possible.
    • Take your knife and start to cut away the peel. Cut North to South and try to follow the curve of the grapefruit. You want to catch as little of the flesh as possible when removing the peel. If you have any visible white pith or peel remaining, cut them off.
    • Once you have removed the peel and any remaining pith, you will want to start cutting the sections of your grapefruit or “supreme” your grapefruit. “Supreme” is the official culinary term for sectioning a grapefruit (or other citrus fruits).
    • Take your knife and slice on each side of the fruit segment, leaving the tough membrane in between each segment. Remove the segment and repeat until all the segments are removed from the grapefruit membrane. Use your grapefruit segments as desired.

    Lettuce Wraps with Grapefruit Salsa

    This is a great way to utilize your CSA and use up any leftover protien

    Ingredients
    • 1 grapefruit, segmented, cut into pieces
    • 1-2 jalapenos (to desired heat level), de-seeded and minced
    • 1/2 small red onion or 1 shallot, minced
    • 2-3 radishes, cut into small matchsticks
    • 1 lime, juiced
    • 2 Tbsp cilantro, chopped
    • Optional-a few pieces of cut papaya, cut into small chunks
    • 1-2 tsp honey
    • Salt to taste.
    • 3-4 stalks of green lettuce
    • Protein of choice, such as grilled chicken or shrimp.
    Directions
    • Segment grapefruit, squeezing any remaining juice from the peel into a bowl. Cut grapefruit into bite size chunks and place in a bowl.
    • Add remaining except for honey, and combine well.
    • Stir in desired amount of honey-this will thicken the mixture a little.
    • Lay out pieces of lettuce, spoon in your protein, and top with grapefruit salsa.

    Mustard Greens and Chicken with Radish- adapted from Ketogasm

    • 1 tbsp olive oil
    • 1-2 tbsp of mustard of choice
    • 2 cloves of garlic, minced
    • 1 tsp salt
    • 1 pound chicken breast raw, cut into bite-sized pieces
    • 2 cups mustard greens, stems removed and chopped
    • 1 cup radishes sliced
    Directions-
    • In a small mixing bowl, combine olive oil, mustard, garlic powder, and salt. Coat chicken breast in the mixture and marinate for an hour, or up to overnight.
    • Heat a large skillet over medium-high heat and add marinated chicken breast. 
    • Cook for 10 minutes, or until chicken becomes opaque, then add in the radishes and mustard greens. Stirring frequently, cook for an additional 5 minutes to allow the greens to cook down. Remove from heat and serve with salt to taste.

    Roasted Bonita Sweet Potatoes with Honey and Turmeric

    Ingredients
    • 2 white sweet potatoes, scrubbed clean and cubed
    • 2 Tbsp honey
    • 2 Tbsp olive oil
    • 1 tsp fresh thyme or sage
    • 1 tsp cinnamon
    • Approx 1/2 inch piece of turmeric, peeled and grated
    • Salt, to taste
    • Pepper, to taste
    Directions
    • Preheat oven to 350 degrees and rimmed baking sheet lined with parchment paper
    • In a large bowl add cubed sweet potatoes and add in honey, olive oil, fresh thyme leaves, cinnamon, pepper. Grate turmeric over the top.
    • Stir to combine.
    • Place on baking sheet and roast for 25-30 min. Give a stir every 10 minutes as to not burn.
    • Salt to taste, and enjoy.

  • CSA Fall 2022-Week 5

    This weeks CSA includes the following-

    From Frog Song Organics:

    • Grapefruit
    • French Breakfast Radish
    • Spring Mix
    • Roselle
    • Cucumbers (From New Sprout Organic Farm on Wed & Thurs)

    From our partner farms:

    • Lacinato Kale- (Green on Wednesday) New Sprout Organic Farm
    • Grape Tomatoes- New Sprout Organic Farm
    • Red or Green Leaf Lettuce-Organic Aqua Fresh
    • Chestnuts (High Springs Orchid)

    Grandma’s Grapefruit Cocktail Salad:

    Ingredients
    • Grapefruit-peeled and segmented (watch a how to here)
    • 1/4 cup chopped Candied Roselle -(refer to recipe from week 3)
    • 2 tsp Cane Syrup or cane sugar
    • 2 oranges, peeled and cut into slices
    Directions
    • Make candied roselle a few a days ahead of time.
    • Segment grapefruit and oranges, capturing as much juice as possible but discarding peel, seeds, and pith.
    • Place in bowl, add sugar and roselle, and mix. Cover and marinate for a few hours in the fridge. Serve, and don’t forget to drink the leftover juice! Recipe makes about to 2-3 servings.

    Wilted Lettuce

    Ingredients
    • 1 head of green or red leaf lettuce
    • 4-6 French Breakfast radishes, sliced very thin
    • 3 scallions or a small shallot, chopped
    • 1/2 cup red wine vinegar
    • 1/2 cup sugar
    • 6 slices bacon
    • bacon grease, reserved
    Directions
    • Mix lettuce, radishes, and onion in salad bowl.
    • Mix vinegar, sugar, salt, and pepper and set aside.
    • Cook bacon until crisp, reserving grease. Crumble bacon into salad mix.
    • Add grease to vinegar and sugar mix, in a pot, and heat. Pour over lettuce, and toss.
    • Serve while hot.

    Note- to make Vegan, omit bacon and heat 1/4- 1/2 cup of avocado or high heat oil.

    Buttered Radishes with Poached Egg- Naturally Ella

    Ingredients
    • 1 bunches French Breakfast Radishes
    • 1 tablespoons unsalted butter
    • 3 scallions, diced
    • 1/2 teaspoon fresh thyme
    • pinch of salt
    • 2 eggs
    • 2 pieces of bread, toasted
    Directions
    • Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.
    • In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning.
    • While radishes cook, poach eggs using this technique. If you don’t like runny eggs, this would also be great with scrambled or hardboiled.
    • To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.

    Kale and Chestnut Frittata

    Ingredients

    • 1 Tbsp of Butter
    • 1 Tbsp olive oil
    • 1 bunch of kale, destemmed and chopped
    • 1 onion or 3 shallots, finely diced
    • 1 tsp thyme leaves
    • 1/2 cup of prepared chestnuts (see week 2 recipes with how to prepare)
    • 1/2 cup of grape tomatoes, halved
    • 8 eggs
    • 1 cup of white melting cheese, such as gruyere or shredded or sliced mozzarella
    • Salt and Pepper to taste

    Directions

    • Preheat oven at 425 F
    • Heat ½ tablespoon olive oil in a pan and fry the onion or shallots. Remove from heat and set aside.
    • Add the remaining oil and the butter to the pan and heat until sizzling, then cook prepared chestnuts.
    • Cook kale in boiling water until tender, 4 to 5 min. Drain, cool and squeeze out any excess moisture. Roughly chop.
    • Crack the eggs into a mixing bowl and whisk, adding the salt and pepper, and thyme. Whisk in half of the cheese. Set the mixture aside.
    • Over medium-high heat, in a 12-inch cast iron skillet or oven safe pan, quicky mix kale, chestnuts, and tomatoes, with a spatula.
    • Whisk the eggs once more and pour the mixture over the kale mix. Stir to combine and distribute the mixture evenly across the pan. Sprinkle the rest of the cheese on top of the frittata.
    • Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata is just barely set, with a little jiggle when moved. Remove the frittata from the oven and place it on a cooling rack to cool.
    • Run a spatula around the edge to loosen the frittata. Slide onto a cutting board, cut into wedges (or slice it in the pan). Serve over spring mix.

  • CSA Summer 2022- Week 1

    Welcome to your summer share! This week in your CSA you will find the following:

    • Cantaloupe
    • Cucumbers (nonconformers)
    • Fairy Tale Eggplant
    • Figs
    • Green Leaf Lettuce
    • Moringa
    • Onions- varied
    • Tricolor Potatoes

    The star of this show this week is the Fairy Tale Eggplant. The beauty of this fruit-and it is indeed a fruit, defined as a botanical berry, of all things- is not only in its coloration and exterior, but also its culinary versatility. It does well roasted, on caramelizing on the grill, as confit (low cooking in liquid or fat), or sautéing. We hope you enjoy these little beauties this week, and as always, let us know what you think.

    Fairy Tale Eggplant with Cashew Butter and Pickled Peppers –bon appetit.

    4 servings

    Pickled Pepper-(note FSO sweet habanero peppers work wonders in pickling)

    • 1 cup distilled white vinegar
    • ¼ cup sugar
    • 1 Tbsp. kosher salt
    • 3 mini bell peppers (or sweet habaneros from FSO) seeds and ribs removed, thinly sliced crosswise
    • 3 mixed chiles (such as serrano, Fresno, and/or jalapeño), thinly sliced crosswise

    Cashew Butter

    • 1 medium shallot, thinly sliced
    • 2 garlic cloves, smashed
    • 1 cup cashews
    • ⅓ cup extra-virgin olive oil
    • ⅓ cup vegetable oil
    • 1 tsp. sugar
    • 1 tsp. kosher salt
    • 2 Tbsp. fresh lime juice
    • 1 tsp. fish sauce

    EGGPLANT AND ASSEMBLY

    • 3-6 Tbsp. vegetable oil
    • 2 lb. eggplants, preferably fairy tale, cut into 1½”-thick wedges, halved if small
    • Kosher salt
    • 1 medium shallot, finely chopped
    • 2 Tbsp. fresh lime juice
    • ¼ cup basil leaves
    • ¼ cup cilantro leaves with tender stems
    • 1 Tbsp. thinly sliced chives/ scallions

    Preparation

    PICKLED PEPPERS
    • Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.
    • Combine bell peppers and chiles in a medium heatproof bowl or container. Pour hot pickling liquid over and let cool.

    Do Ahead: Pickles can be made 1 week ahead. Cover and chill.

    CASHEW BUTTER
    • Cook shallot, garlic, cashews, olive oil, and vegetable oil in a small saucepan over medium-low heat, stirring often, until cashews are golden brown and shallots are deep golden brown, 8–10 minutes. Strain through a fine-mesh sieve into a small bowl; save oil for another use. Transfer cashew mixture to a medium bowl. Add sugar and salt and toss to combine. Let cool.
    • Blend cashew mixture, lime juice, fish sauce, and ½ cup water in a blender until very smooth and pourable (it should be about the thickness of tahini).
    EGGPLANT AND ASSEMBLY
    • Preheat oven to 450°. Heat a dry large cast-iron skillet over medium-high. Pour 3 Tbsp. oil into pan and swirl to coat. As soon as it begins to smoke, carefully add eggplants, cut side down, puzzling together to fit into a single layer. (Work in 2 batches if needed, adding another 3 Tbsp. oil to skillet between batches.) Cook, undisturbed, until cut sides are golden brown, 4–5 minutes.
    • Transfer skillet to oven (if working in 2 batches, return first batch of eggplants to skillet). Roast until eggplants are tender, about 4 minutes; season with salt. Add shallot and lime juice and toss well.

    Spread ½ cup cashew butter on a platter. Arrange eggplants on top. Scatter basil, cilantro, chives, and 1 Tbsp. drained pickled peppers over. Enjoy.

    Simple Eggplant Fries

    • Fairy Tale Eggplant
    • 2-4 eggs, beaten
    • Panko bread crumbs or Cornmeal
    • Oil with a high smoke point, such as coconut, peanut, or avocado

    Not much instruction needed for this great snack!

    • Beat the eggs in a dish, set aside.
    • Place breadcrumbs in a shallow bowl, and prepare a baking sheet lined with parchment paper.
    • Halve the eggplants, and remove any moisture by patting them dry.
    • Heat oil in a pan- it should be hot enough that if you sprinkle in the oil, it sizzles, but does not smoke.
    • Working in batches, dip eggplant in the egg wash, and then coat with the breadcrumbs. Fry until golden brown, flipping with a tongs halfway through. Let dry on parchment paper backing sheet.

    Enjoy as a snack or as a side dish with your favorite dipping sauce. This a great accompaniment with anything off the grill.

    Honey Roasted Figs with Rosemary and Balsamic

    Ingredients
    • 1 Pint of Figs
    • 1 Tbsp of Balsamic Vinegar
    • 1 Tbsp of Gallberry Honey
    • A few sprigs of Rosemary
    • Bleu Cheese Crumbles
    • Salt to taste
    Directions
    • Preheat oven to 400 degrees
    • Cut figs and place on a baking sheet line with parchment paper, cut side down.
    • Salt the figs and drizzle figs with honey and balsamic, and top with rosemary sprigs (you can brush oil on rosemary to keep from burning but a char is fine.)
    • Roast figs for 8-10 minutes until soft. Remove from heat and increase oven to 425.
    • Flip the figs and crumble bleu cheese over the top. Return to 425 and roast the figs until the bleu cheese has slightly melted and the balsamic is a thick consistency, careful not to burn. This should take 4-5 minutes. Remove from heat, and discard rosemary. If you would like, you can top with lemon zest for a zip of acid or a little more honey for added sweetness.

  • CSA Summer 2 – Week 5

    Lots of greens in your shares this week! We are harvesting from our farm the following produce:

    • Italian Basil, bunch *keep on counter in water
    • Fresh Moringa, bunch
    • Sweet Potato Greens, bunch (for Thursday, Friday and Saturday members)

    And from our awesome Partner Producers, we are providing these items:

    • Green Leaf Lettuce – OAF
    • Spaghetti Squash – COG
    • Sweet Onions – OSO
    • Curly Kale – NSOF (for Wednesday members)
    • Yellow and Red Bell Peppers – NSOF
    • Slicer Tomatoes – NSOF
    • Muscadine Grapes (Contain Seeds!) – HSO

    Moringa tip: The leaves will dry out in a few days. To preserve the fresh leaves, we recommend storing the bunch in a plastic bag in your fridge. After the bunch dries, I strip the leaves and store in a jar for later use. Dried moringa is a great addition to soups and salads!

    Moringa Leaves Stir-Fry (Thoran) with Grated Coconut – takeiteasychef

    Ingredients
    • 250 grams moringa (drumstick) leaves
    • 1/4 teaspoon turmeric powder (or fresh root grated)
    • 1/4 cup grated coconut
    • to taste salt
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 cup shallots
    • 1 tablespoon crushed dry chilis
    • 1 sprig curry leaves, optional
    Instructions
    1. Wash and drain the moringa leaves. Get rid of all the thick sprigs. Finely chop the shallots.
    2. Crush the shallots with the flat surface of your knife. Chop them.
    3. Take the moringa leaves, grated coconut, turmeric powder, and salt in a mixing bowl.
    4. Combine well.
    5. Heat the oil in a pan, splutter mustard seeds followed by the chopped shallots.
    6. After the shallots are cooked to tender, add crushed chilis and curry leaves
    7. Saute for a couple of minutes on a medium flame.
    8. Now add the mixed moringa leaves and combine well.
    9. Cook with the lid closed for 10 minutes. Add salt if required. Stir occasionally.
    10. Open the lid, stir well for 2 minutes. Switch off.
    11. Serve hot with some rice or curry

  • CSA Summer 2 – Week 3

    This week, we will be harvesting the following produce from our farm:

    • Lemon Basil, Bunch
    • Bi-color Okra
    • Purple or Bi-Color Potatoes (Purple & White)

    And from our Partner Producers, the following yummy produce:

    • Green Cabbage – NSOF
    • Orange Carrots, loose – COG
    • Dandelion Greens, Bunch – NSOF
    • Yellow Bell Peppers –NSOF
    • Slicer Tomatoes – NSOF
    • Green Leaf Lettuce – OAF

    Dandelion Tart – NY Times 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 2 garlic cloves (to taste), green shoots removed, minced
    • 4 large or extra large eggs
    • ¾ cup low-fat milk
    •  Freshly ground pepper
    • ¾ cup Gruyère cheese, grated (3 ounces)
    • 1 yeasted olive oil crust
    Instructions
    1. 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.
    2. 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.
    3. 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 1/2 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.

    Variation: Omit the crust and make this as a gratin. If you wish, you can make the gratin using only three eggs and 1/2 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.

    Asian Slaw Recipe with Basil

    Ingredients

    For the dressing

    For the slaw

    • 4 cups green cabbage, washed and dried, finely sliced
    • 1½ cups red bell pepper, washed and dried, thinly sliced
    • ⅓ cup red onion, thinly sliced
    • about 3 dozen medium-sized basil leaves, washed and dried, finely chopped
    Instructions

    For the dressing

    1. In a small bowl, whisk the vinegar with the lemon juice, sugar, garlic, chili paste and ginger. Once it’s blended, gradually whisk in the oil. Set aside.

    For the slaw

    1. In a medium-sized mixing bowl, combine the cabbage, peppers, onion and basil.

    Assembly

    1. Drizzle the slaw with the dressing and serve!