Tag: Green & Yellow Beans

  • CSA 2023 Fall Week 10

    Green & Yellow Beans

    Dandelion Greens

    Sweet Habanero Peppers

    French Breakfast Radishes

    Spring Mix

    Strawberries (POF)

    Fingerling Sweet Potatoes

    Green Tomatoes

    This Week’s Recipes

    Sweet Habanero “No Heat” Hot Sauce
    •  2 Tbsp Toasted Sesame Oil
    • 20 Habanada Peppers (Stems Removed, Halved)
    • 1 Medium Yellow Onion (Sliced)
    • 4 Cloves Garlic (Peeled and Chopped)
    • 2 Cups of Water
    • 1 Lemon (Zest)
    • 1/4 Cup Agave Nectar
    • 1 Cup Rice Vinegar
    • 1 tsp Ground White Pepper
    • 1/4 tsp Salt

    Instructions

    1. Prepare all fresh ingredients as directed above.
    2. In a deep skillet, add the oil, peppers and onion. Sauté over medium heat until fragrant. Approx 5 minutes.
    3. Add the garlic and water. Bring to a simmer and cook for 10 minutes.
    4. Remove the skillet from the heat and add the lemon zest. Allow to rest for 15 minutes.
    5. After the sauté has rested, transfer it to a blender along with the rest of the ingredients.
    6. Blend on high until very smooth.
    7. Use a funnel to pour it into sterilized containers.
    8. Refrigerate and keep for up to one month. Enjoy!

    Recipe from Meatless Makeovers

    Green Tomato Salsa Verde

    Ingredients

    • 1 pound green, unripe tomatoes
    • Olive oil
    • Salt and pepper
    • 1 jalapeño, chopped
    • 2 garlic cloves, chopped
    • 1/2 cup finely chopped onion
    • 1/4 cup chopped cilantro
    • 1/2 teaspoon ground cumin
    • Juice of 1/2 lime

    Instructions

    1. Slice the tomatoes in half lengthwise and place them in a baking dish. (If using smaller varieties—say, 2 inches or less in diameter—you can leave the tomatoes whole.)
    2. Add a generous drizzle of oil and a sprinkle of salt and pepper and toss to combine.
    3. Spread the tomatoes across the baking dish and broil for about 15 minutes until the skins are nicely charred on top and the fruits have started to collapse. (If using smaller fruits, keep an eye on them to ensure they don’t burn to a crisp.)
    4. Remove the tomatoes from the oven and set aside to slightly cool.
    5. Add the tomatoes, jalapeño, and garlic to a blender or food processor and puree until smooth.
    6. Pour the mixture into a medium bowl, then stir in the onion, cilantro, cumin, and lime juice. If desired, add salt to taste.

    Recipe from Garden Betty

    Dandelion Green Bruschetta

    Ingredients

    • 1 tablespoon sherry vinegar
    • ½ teaspoon sugar
    • Pinch of salt
    • Freshly ground black pepper
    • 4 strips bacon
    • 2 eggs
    • 2 slices toasted sourdough bread
    • 1 clove garlic
    • ½ pound dandelion leaves, washed and dried
    • 1 tablespoon olive oil

    Instructions

    1. Pre-heat the oven to 450 degrees F.
    2. Mix the vinegar with the sugar and salt until those dissolve. Set aside.
    3. Lay the bacon flat in a cast iron skillet or heavy pan and place in the hot oven. Roast the bacon until it is crisp (about 10 minutes), turning once.
    4. Boil the eggs for 8 minutes, then dunk in cold water and peel. Chop them roughly—the yolks should be barely set.
    5. While the bacon and eggs are cooking, toast the bread. As soon as it is toasted rub both sides with the raw clove of garlic, cut each slice in half and set aside on a plate.
    6. As soon as the bacon is cooked, remove it from the pan and set aside. Pour off all but 1 tablespoon of the rendered bacon fat. Immediately toss the dandelion leaves into the fat in the very-hot pan and stir. Add the vinegar mixture at once and toss again, adding the olive oil last. Pile the wilted leaves onto the toasted bread, break the bacon into pieces, and scatter on top of the dandelions. Finally add the egg. If there are any pan juices left, drizzle these over the top of your bruschetta. Serve at once.

    Recipe from Gardenista

  • CSA 2023 Fall Week 7

    Green/Yellow Snap Beans

    Romaine Lettuce

    Mississippi Purple Hull Peas

    Sweet Habanero Peppers

    Watermelon Radishes (COG)

    Acorn Squash (NSOF)

    Baby Squash, Mixed

    Murasaki Sweet Potatoes

    Turmeric

    It’s a busy week on the farm! On Saturday, we processed around fifty old laying hens. A few members of our team came out to help, and it was an eye-opening, learning experience for the first timers. We have team members who are experienced with the butchering process, and they were the day’s teachers. Here at Frog Song, chickens play a vital role in our soil health and diet. We feed them organic chicken feed and loads of veggie scraps each day, and in turn their manure fertilizes the soil. They peck away at pests and aerate the ground as they range and scratch. They lay eggs with rich yellow yolks for us to collect each morning. As chickens age into their golden years, starting around three to four years of age, their egg production drops off drastically. As our hens age towards the end of their life cycle, we then harvest them for stew meat. We are so grateful for our chickens and all that they contribute to the farm.

    This weekend marks the second annual Giving Garden charitable dinner at the farm. Under the moon and pole barn lights, a communal dinner will be prepared by the head chef of Afternoon restaurant and served by dedicated volunteers of the garden. We have donated our site, materials, and fresh ingredients in support of their mission to expand access to healthy, fresh food in Gainesville. Guests will get a chance to tour the farm and enjoy the grounds before their meal. A great time was had by all last year, and we are looking forward to welcoming back the Giving Garden crew! Tickets are sold out for Saturday’s dinner. Learn more about their mission and donate here: https://www.gainesvillegivinggarden.org/about

    And there’s more! On Sunday, we’re welcoming Elise Pickett from The Urban Harvest and gardeners from across the state. We’ll be giving a farm tour and discussing our regenerative practices here on the farm. Guests are welcome to bring picnic lunches. Come chat farming and gardening with us! Book your spot here: https://theurbanharvest.com/products/tuh-community-meet-up-farm-tour?date=2023-11-19&select=1700406000

    Thanksgiving is just around the corner and it’s time to start thinking about what to prepare! This week’s recipes are Fall inspired side dishes for inspiration.

    Roasted Acorn Squash Salad

    Ingredients:

    • 1 large acorn squash
    • 1 ½ tbsp olive oil
    • ¾ tsp salt
    • black pepper
    • 6 cups of arugula, kale, or lettuce mix of your choice
    • ⅓ cup pomegranate seeds

    Pepita Brittle:

    • ¾ cup raw, unsalted pepitas (pumpkin seeds)
    • 2 tbsp maple syrup
    • 1 tsp olive oil
    • ½ tbsp minced fresh thyme
    • ¼ tsp salt & pepper

    Tahini Dressing:

    • ⅓ cup tahini
    • 2 tbsp freshly squeezed orange juice
    • 2 tbsp water
    • 2 tsp maple syrup
    • ½ tsp cinnamon
    • ½ tsp sea salt

    Instructions:

    1. Preheat oven to 275˚F.
    2. To make the brittle, add pumpkin seeds to a mixing bowl. In a separate bowl, whisk together maple syrup, olive oil, thyme, salt and pepper. Pour over pumpkin seeds and toss well to coat. Spread onto a parchment paper-lined baking sheet and bake on the lowest rack of the oven for 35 minutes. Rotate the pan once halfway through baking.
    3. Remove from oven and let cool completely before breaking apart.
    4. Increase oven heat to 375˚F.
    5. Wash the squash well and pat dry. Slice off the tough stem at the top of the squash. Slice in half lengthwise and use a spoon to remove seeds. Slice into wedges, then dice into 1″ pieces. Toss with olive oil, salt and pepper and roast on a sheet pan for 35-40 minutes, until tender and slightly crispy.
    6. While squash is roasting, whisk together all dressing ingredients until smooth. If the tahini is thick, you may need to use a blender. Prep baby kale and pomegranate seeds.
    7. Let squash cool slightly before adding to the salad. Toss all ingredients and enjoy.

    Recipe from: https://www.crowdedkitchen.com/roasted-acorn-squash-salad

    Roasted Cauliflower with Turmeric and Cumin

    Ingredients

    • 1 cup safflower or sunflower oil
    • 1 tablespoon ground cumin
    • 2 teaspoons turmeric
    • 2 teaspoons crushed red pepper
    • 1/2 teaspoon sea salt, plus more for seasoning
    • 4 heads cauliflower, halved, cored, and cut into 1-inch florets
    • 1/4 cup pine nuts
    • 2 tablespoons chopped cilantro
    • 1 tablespoon chopped mint

    Directions

    1. Preheat the oven to 425°F. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper, and 1/2 teaspoon of salt.
    2. On two large rimmed baking sheets, drizzle the cauliflower with the spiced oil and toss well to coat; season with salt. Spread the cauliflower in an even layer and bake for about 1 hour, until browned and tender; switch the baking sheets halfway through cooking.
    3. Meanwhile, in a pie plate, bake the pine nuts for about 1 minute, until toasted. Let cool.
    4. Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, cilantro, and mint and serve.

    Make Ahead

    The cauliflower can be prepared through Step 2 and refrigerated overnight; reheat before combining with the pine nuts and herbs.

    Recipe: https://www.foodandwine.com/recipes/roasted-cauliflower-turmeric-and-cumin

    Roasted Murasaki Sweet Potatoes with Miso Maple Tahini

    Roasted Japanese Sweet Potatoes With Miso Maple TahJapanese Sweet Potatoes With Miso Mae Tahin

    Ingredients

    • 2medium-large Murasaki sweet potatoes (washed + dried)
    • 2Tbsp olive oil
    • Salt + pepper, to taste
    • Optional garnish: fresh parsley or green onion/scallions, chopped

    Miso Tahini Dressing:

    • 1/4cup tahini
    • 5Tbsp miso paste
    • 1Tbsp maple syrup
    • 1/4tsp garlic powder
    • 2tsp lemon juice
    • 2-3Tbsp hot water

    Instructions

    1. Start by preheating your oven to 400F. Line a largebaking sheet with parchment paper.
    2. With the skin on, cut sweet potatoes into 1-inch pieces.
    3. Then, place the sweet potato cubes on your baking sheet. Toss them with olive oil, salt, and pepper. Spread them out in a single layer, leaving room between each piece.
    4. Place the baking sheet in the oven for 25-30 minutes, until sweet potatoes are lightly browned and fork tender.
    5. While the sweet potatoes are cooking, make the miso maple tahini dressing by whisking the dressing ingredients together in a small bowl. Adjust seasonings to taste, then set aside.
    6. Remove sweet potatoes from the oven. Transfer to a serving plate or bowl. The tahini dressing can either by drizzled on top of the roasted sweet potatoes or served alongside them as a dip. Garnish with fresh pepper and parsley/green onion as desired. Serve + enjoy hot!

    Recipe: https://www.walderwellness.com/roasted-japanese-sweet-potatoes/

  • CSA 2023 Fall Week 6

    Green/Yellow Beans
    Bok Choy
    Grapefruit
    Fingerling Sweet Potatoes
    Radishes
    Roselle
    Arugula
    Scallions (LPF)
    Cucumbers, Pickling (SFO)
    Yellow Squash (SFO)

    Our roselle bushes are still bursting with calyces! This week we share two recipes to highlight this amazing plant’s versatility; roselle nourishes our bodies with loads of Vitamin C and minerals and nourishes our souls by giving a tangy shot of color to recipes. The curd recipe below is a classic example. If you’re tempted to make it without roselle, take heed. Sure it tastes lovely enough, but the egg yolks and strawberries are gonna give you something that looks a little bit like hummus. Not to knock hummus – we love it, but it’s not exactly beautiful. The roselle is what gives this curd multiple flavor notes and a beautiful Barbie-pink hue.

    With flu season upon us, we also share a simple fire cider recipe to keep those sinuses clear and ignite the immune system. Note that this recipe is a “quick” method and needs to be kept in the fridge. After a year, give it a sniff before you sip to make sure it’s still fresh.  Tell us: how are you loving our roselle? Send us your own kitchen magic and photos on IG @frogsongcsa

    Roselle Fire Cider

    Ingredients:

    • 64 ounces apple cider vinegar
    • 10 ounces honey
    • 2 medium onions
    • 2 large garlic bulbs
    • 4 ounces fresh ginger or galangal root
    • 2 ounces fresh turmeric root
    • 5 ounces horseradish root
    • 2 large pomegranates – When ripe they are plump, succulent, and garnet in color. Can substitute with 4 ounces of pomegranate juice for 1 pomegranate.
    • 2 oranges
    • ½ ounce dried whole cayenne peppers
    • 1.25 ounce dried roselle, cut and sifted.

    Instructions:

     Peel the garlic, and coarsely chop the onions, ginger, horseradish, and turmeric. Place them in a food processor or blender, along with the cayenne peppers. Add enough apple cider vinegar to cover. Work in two batches. Blend carefully with the lid on and take care not to let fumes or slurry get in your eyes.

    Place the mix into a double boiler.(Don’t have one? Nest a smaller pot inside a bigger pot or saucepan) Add the rest of the apple cider vinegar to the mix and keep the heat on low, with the lid on. Let the mixture heat on low; don’t let it get above 120°F (49°C) for three hours, stirring occasionally. Take care with the fumes – they don’t’ call if fire for nuthin’!

    Peel oranges and deseed the pomegranates. Mash the pomegranates and oranges with a potato masher in the sink.

    After a couple of hours, taste the mix. If it’s too mild, add more of the spicy herbs and cook for one more hour. After three hours of total cooking time, turn off the heat, and add the roselle and the juicy pomegranate/orange mixture. Let sit for one hour and check the color—if it’s too light, add more hibiscus. When the cider is a beautiful red hue, strain the mixture through a cheesecloth or potato ricer. You’ll need to squeeze out or press the slurry, or you will lose a great deal of the medicine. (Don’t use your bare hands to squeeze out the cider or you’ll burn/irritate your skin.) Add the honey and mix well, making sure all the honey is dissolved.

    Place in sterilized, clear-glass jars, label, and refrigerate. Dosage is 1 teaspoon as needed.

    Roselle Hibiscus-Strawberry Curd

    Ingredients:

    • ½ cup sugar
    • 1½ tablespoons dried roselle
    • ¾ cup strawberry purée
    • 3 whole eggs
    • 2 egg yolks
    • 2 tablespoons lime juice
    • 2 teaspoons lime zest
    • 2 teaspoons corn starch, sifted
    • 6 tablespoons unsalted butter, cut into ¼-inch cubes

    Instructions:

    • Pulse sugar and dried roselle in a food processor until roselle is finely ground.
    • Prepare a double broiler, or fit a heat proof bowl over a large pot filled with an inch of simmering water.
    • In the heat proof bowl, combine roselle sugar, strawberry purée, eggs, egg yolks, lime juice, lime zest, and corn starch. Whisk to combine.
    • With stove on medium-high heat, cook, whisking continuously, until mixture thickens and reaches 170°F on the thermometer, about 4-5 minutes.
    • Remove bowl from heat and strain curd through a fine metal strainer to remove any pieces of cooked egg or hibiscus.
    • Add butter and whisk to melt and combine.
    • Cover in plastic wrap and refrigerate. Serve with pastry, meringue, or enjoy alone.

    Bok Choy in Ginger (or Galangal!) Sauce

    Ingredients:

    • 6 small bok choys
    • 2 tbsp vegetable oil
    • 1/4 cup ginger or galangal
    • 1/4 cup water

    SAUCE

    • 3 tsp cornflour/cornstarch
    • 1/2 tsp light soy sauce
    • 1 tsp oyster sauce
    • 2 tsp Chinese cooking wine
    • 1 tsp sesame oil , toasted
    • 1/4 cup water
    • 1/4 tsp cooking salt
    • Pinch white pepper

    Instructions:

    Cutting – Trim the base of the bok choy then separate all the leaves. Leave the delicate baby bok choy in the center intact, it’s precious! Cut giant stems in half lengthwise so they are all roughly the same size. Rinse in colander, shake off excess water (don’t need to dry fully).

    Sauce – Stir sauce ingredients except water until cornflour is dissolved. Then stir in water.

    Gingery oil – Put the ginger/galangal and oil in a large non-stick pan. Turn onto medium heat. Once the ginger starts sizzling, sauté for 1 minute until it turns light golden and is a bit floppy. Add bok choy then use 2 spatulas to toss the ginger for around 15 seconds to coat.

    Steam – Turn heat up to medium, pour water over. Cover with lid and steam for just 45 seconds.

    Sauce – Remove lid (bok choy will still be a bit underdone), pour in sauce, toss for 30 seconds until sauce changes from murky to clear, and thickens. Bok choy should be just floppy but still soft crunch, not mushy.

    Serve – Pour the bok choy and all the sauce onto a serving plate, then eat!

    Summer Squash Gratin – adapted from foodandwine.com

    Ingredients:

    • 1/4 cup extra-virgin olive oil
    • 2-4 scallions white and tender green parts thinly sliced into rounds
    • 1/4 cup dry white wine
    • 3 medium zucchini, cut lengthwise into 1/8-inch-thick slices
    • 3 medium yellow summer squash, cut lengthwise into 1/8-inch-thick slices
    • Salt and pepper to taste
    • 1 cup finely shredded Gruyère (about 2 ounces)
    • 1 cherry tomato, very thinly sliced crosswise

    Instructions:

    Preheat the oven to 425°. In a large skillet, heat 1 tablespoon of oil over moderately high heat. Add the scallions and cook, stirring occasionally, until softened, about 3 minutes. Add the wine and cook until evaporated, about 2 minutes. Spread in a 9-inch round baking dish

    On 2 large baking sheets, spread the zucchini and yellow squash and brush with the remaining oil; season with salt and pepper. Sprinkle with the cheese and let sit until slightly softened, about 5 minutes.

    Tightly roll 1 piece of zucchini and set it on the scallions in the center of the dish. Working outward from that center slice, continue rolling and coiling additional pieces of zucchini and yellow squash until you reach the edge of the baking dish. Season the tomato slices with salt and pepper, then tuck in intervals between the zucchini and squash. Scrape any cheese off of the baking sheets and sprinkle on top.

    Bake for 30 minutes, until the zucchini and squash are tender and browned in spots. Sprinkle with sea salt. Let cool slightly, then serve with crusty bread.

  • CSA 2023 Fall Week 5

    Here’s what’s inside your week 5 CSA share!

    Collard Greens

    Carrot COG

    Nonconformer Cucumbers

    Moringa

    Shishito Peppers

    Fuyu Persimmons

    Purple and White Potatoes

    Watermelon Radishes

    Grape Tomatoes

    We’re knee deep into our fall season with a rainbow of colors, flavors, and nutrition packed into this week’s share. Possibly the most beautiful hue in your box is hidden inside your watermelon radishes. We share a salsa recipe below for those who are ready to gobble them up now. Another option we highly recommend is quick pickling using a simple brine of white or cider vinegar, water, sugar, and salt. What’s awesome about pickling these guys is that they mellow out with age so there’s less spice packed into each crunch. What doesn’t mellow out if the color – your brine will become a gorgeous pink, and the pickles will add a splash of color to your salads, grilled salmon, or veggie burgers. Fun fact for all those gardeners out there: Watermelon radishes contain a compound called isothiocyanate, which is a natural pest repellent. This means that the radish naturally helps keep away weeds and pests!

    In last week’s share we tucked a half dozen eggs and a bulb of galangal into your box. If you have any leftover, the carrot cookie recipe is calling your name! Enjoy this comforting taste of fall.

    Grilled Chicken with Cucumber-Radish Salsa
    Ingredients:

    • 2 tablespoons extra-virgin olive oil, divided
    • ½ teaspoon ground coriander
    • ½ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • 1 pound chicken breasts
    • ½ cup finely diced cucumber
    • ½ cup finely diced radishes
    • ¼ cup finely chopped fresh mint
    • 2 teaspoons rice vinegar

    Instructions:
    Preheat grill to medium-high.

    Combine 1 tablespoon oil, coriander and 1/4 teaspoon each salt and pepper in a small bowl. Brush on chicken.

    Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes total.

    Meanwhile, combine cucumber, radishes, mint and vinegar in a medium bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Serve with the chicken.

    Moringa Smoothie
    Ingredients:

    • 1 cup almond milk
    • 1/2 cup fresh moringa leaves, or 1 tablespoon moringa powder
    • 1 frozen banana or pineapple, chopped

    Instructions:
    Add almond milk, moringa, and frozen banana or pineapple to a high-speed blender.

    Process until the smoothie is smooth and creamy. Serve immediately.

    Carrot Cookies
    Ingredients:

    • 1 ½ cup old-fashioned oats
    • 1 cup all-purpose flour
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon freshly grated galangal
    • ⅛ teaspoon ground cloves
    • ½ teaspoon salt
    • ½ cup unsalted butter melted and cooled
    • ¼ cup granulated sugar
    • ½ cup packed brown sugar
    • 1 large egg
    • 1 cup shredded carrots
    • ½ cup chopped nuts if desired
    • ½ teaspoon vanilla

    Instructions:
    In a large mixing bowl, whisk together oats, flour, baking powder and soda, cinnamon, nutmeg, ginger, cloves and salt plus 1 ½ cup oats,1 cup all-purpose flour, ¾ teaspoon baking powder,½ teaspoon baking soda,½ teaspoon ground cinnamon,¼ teaspoon nutmeg,¼ teaspoon ground ginger,⅛ teaspoon ground cloves,½ teaspoon salt.

    In a medium mixing bowl, whisk cooled butter, granulated sugar and brown sugar. Add egg and vanilla and whisk well. Add carrots and nuts and stir in.

    ½ cup unsalted butter,¼ cup granulated sugar,½ cup packed brown sugar,1 large egg,1 cup shredded carrots,½ teaspoon vanilla,½ cup chopped nuts

    Combine wet ingredients with ddry ingredients and stir until well incorporated.

    Cover bowl with cookie dough and chill for at least 2 hours.

    Preheat oven to 350° F. Line baking sheet with parchment paper.

    Scoop cookie dough with 1 ½ tablespoon size cookie scoop. Place 2″ apart on sheet.

    Bake for 8 to 10 minutes.

  • CSA 2023 Spring Week 6

    We hope you enjoy all the textures and flavors in this week’s CSA share! Here’s what’s cookin’:

    Green Beans

    Baby Cabbage

    Sweet Corn

    Romaine Lettuce

    Sweet Onions

    Peaches

    Bonita Sweet Potatoes

    Fresh Turmeric

    Cherry Tomatoes (LPF)

    Peach Storage Tips

    Our luscious peaches make an appearance in this week’s CSA share. We handpick our peaches at the peak of maturity, which means they’ll continue to ripen in your kitchen.  Nothing beats a perfectly ripe peach, but if you can’t eat them right away, here’s a few things to keep in mind.

    Peaches are loners. If they can’t be on a tree, they prefer to be alone. So, to avoid bruising, place then stem-side down, preferably in a single layer. If you don’t have space to indulge their solitary nature, go ahead and put them in bags or bowls together, just try to avoid stacking too many on top of any others.

    It is possible to stash them in the refrigerator for a few days. The cool temperature slows down ripening but take heed: this method will dehydrate the fruit. If that happens, and the texture becomes funky, all is not lost – time to make peach butter! Fruit butters are somewhat related to jams, but they don’t require pectin. Check out our simple recipe below.

    If any of your peaches are firm, give them a few more days to ripen. Store them unwashed on the counter, preferable not touching (remember, they’re loners), at room temperature. For a rush job, grab a paper bag (and a banana if you’re in a real rush) and tuck those peaches inside. In one to three days, you’ll be sinking your teeth into perfection!

    Mock shoes are delicious…what?

    The sweet corn in this week’s CSA share is the heart of the Maque Choux recipe shared below. The unusual name rhymes a bit with achooo (bless you!) and is pronounced, “mock shoe.”  There’s some debate about whether this is a Cajun French or Native American dish, but what everybody agrees on is that it’s delicious and hearty. What we love – beyond the flavor – is that it utilizes the best part of using fresh corn on the cob in your cooking: the “milk” you can extract from the cobs. This milk is starchy, sweet, and will add extra flavor and thickness to soups. The technique is simple: first shuck and remove all the kernels from the cobs. Then, using the back of a knife, scrape along the cobs to extract the liquid. Ca c’est bon!

    Recipes

    Vegan Cabbage Steaks

    Ingredients:

    • baby cabbage
    • 1/2 cup cherry tomatoes
    • 2 tbsp. olive oil
    • ½ tsp. salt or to taste
    • ½ tsp grated fresh turmeric
    • 2 tsp. paprika
    • 1/2 tbsp. garlic powder

    Instructions:

    1. Cut the cabbage head in half, then in half again. You should have four flat discs of cabbage. Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.
    2. Brush the cabbage with the olive oil, coating thoroughly. Generously sprinkle on the turmeric, salt, garlic powder, and paprika. Flip the cabbage over and repeat, brushing with oil and sprinkling the seasonings. Top with halved cherry tomatoes and a pinch of red pepper flakes.
    3. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

    These steaks are great on their own, or serve them alongside your favorite pasta and sauce.

    Cajun Maque Choux adapted from Southerncooking.com

    Ingredients:

    • 6 ears of corn, one layer of husks peeled back, silks trimmed
    • 4 Tbsp. butter
    • 2 celery stalks, diced
    • 1 red bell pepper, chopped
    • 1 small poblano or jalapeño pepper, diced
    • 1 medium-sized sweet onion, chopped
    • 8 slices of bacon, cut into 1-inch pieces
    • 1 cup heavy cream
    • 1 tsp. cayenne pepper
    • 1 tsp. dried thyme
    • ½ tsp. smoked paprika
    • Salt and pepper, to taste

    Instructions:

    1. Smoke corn in husks on a grill over direct medium heat for around 20 minutes, turning a few times. Let cool, then cut off the cob. Take a second pass with the blunt edge of the knife, pressing to get some of the corn milk to release.
    2. Cook bacon and drain half of grease, reserve for gravies or other applications.
    3. Melt butter in skillet with bacon grease. Add onion, celery, and peppers. Cook until slightly softened, about 5 minutes. Add corn, corn milk, and seasonings. Mix well. Season with salt and pepper, if needed.
    4. Add cream to corn mixture, and simmer for 10 minutes, folding mixture to be sure liquid bathes the veggies. Once liquid has reduced slightly, take off heat.

    Peach Butter adapted from theprariehomestead.com

    Ingredients:

    Fresh, ripe peaches (roughly one pound of peaches per pint… roughly…)

    Sweetener, to taste (we recommend unrefined cane sugar or FSO cane syrup).

    Instructions:

    1. Start by removing the pits from your peaches and cutting them into quarters.
    2. Toss them in your food processor or high-speed blender, and process until they are smooth. (Be careful not to liquefy them– we are wanting a smooth puree, not peach juice)
    3. Next cook the puree so it reaches the perfect consistency. You have two options: a slow cooker or a regular ol’ pot on the stove.

    Slow Cooker Version: This method takes longer (anywhere from several hours to all day), but requires less babysitting. Simply pour your peach puree into your slow cook, and set it on low. You’ll want to crack the lid open to allow the steam to escape. Otherwise, your peach butter won’t reduce and thicken.

    Stove top Version: This method takes less time, but you need to be there to make sure you don’t get peach butter spewed all over your kitchen. Pour the peach puree in a large stock pot and set it on the stove over medium-low heat. Stir frequently to prevent burning (and splashing) and continue to cook until it reaches the desired consistency (30-40 minutes)

    1. Perform a quick taste test to see if you need to add sweetener, then enjoy or freeze it for later.