Tag: Italian Basil

  • CSA 2026 WEEK 34

    From Our Farm

    Basil, Italian

    Peppers, Jalapeno – Tricolor Mix

    Potatoes, Purple

    Pumpkin (quarter)

    Sweet Potato Greens – WEDS/THURS ONLY

    From Our Partners

    Grapes, Muscadine – Santa Fe Organics/ Rainbow Star Farm

    Kale, Curly Green – Tendwell Farm – FRI/SAT ONLY

    Starfruit – Natasha and Zach – WEDS/THURS ONLY

    Tomatoes, Grape – Tendwell Farm

    Watermelon, Seedless – Watsonia – FRI/SAT ONLY

    Try out this great recipe we found around the web that feature items from your CSA share:

    Potato, Tomato, Corn and Basil Salad

    Ingredients:

    • 1 pound baby red potatoes, scrubbed (or purple potatoes!)
    • 5 medium ears of corn (about 3 pounds)
    • 1 pint grape tomatoes, halved lengthwise
    • 1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
    • 1 large bunch fresh basil, rinsed, dried, and leaves picked
    • 1/4 cup extra-virgin olive oil
    • 2 large lemons, juiced
    • 1 teaspoon kosher salt
    • About 15 grinds freshly ground pepper

    Instructions:

    1. Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
    2. Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
    3. Remove corn from water and also let drain. Use a chef’s knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

    Recipe adapted from: https://www.foodnetwork.com/recipes/dave-lieberman/potato-tomato-corn-and-basil-salad-recipe-1917221

  • CSA 2026 WEEK 32

    From Our Farm

    Basil, Italian

    Okra

    Potatoes, New Red

    Seminole Pumpkin

    From Our Partners

    Beets – Clem’s Organic Garden

    Kale, Curly or Red – Tendwell Farm

    Mangos – Natasha and Zach or Paradise Farm

    Peaches – Watsonia

    Tomatoes, Slicer – Tendwell Farm

    Try out this great recipe we found around the web that feature items from your CSA share:

    Roasted Beet and Peach Salad Recipe

    Ingredients:

    • 3 cups small beets, roasted and chopped (about 1.5 )
    • 1 peach, pitted and sliced
    • 1 pluot, pitted and sliced
    • 5 ounces mixed greens
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons walnut or olive oil
    • 1 teaspoon stone ground mustard
    • 1 teaspoon honey
    • 1/3 cup to 1/2 blue cheese, crumbled*
    • 1/4 cup walnuts, roasted and chopped

    Instructions:

    1. Preheat oven to 400 degrees F.
    2. Wash and scrub the beets well.
    3. Place beets on a long piece of tin foil then fold the foil into a packet. Place the foil on a cookie sheet and roast 45 minutes or until tender when poked with a fork. Allow beets to cool 20 minutes. Once cool, peel the skins off using your fingers or a paring knife (they should come off in strips easily).
    4. Chop the beets and set them aside.
    5. In a small bowl, whisk together the balsamic vinegar, walnut (or olive) oil, mustard, and honey until completely combined.
    6. In a large salad bowl, add the mixed greens and toss with desired amount of dressing.
    7. Add the peach and pluot slices, roasted beets and toss again.
    8. Serve salad with roasted walnuts and crumbled blue cheese on top!

    Recipe adapted from: https://www.theroastedroot.net/roasted-beet-and-peach-salad/

  • CSA 2026 WEEK 29

    From Our Farm

    Basil, Italian

    Okra, Bicolor

    From Our Partners

    Cabbage, Red – Blackwater Farms

    Cucumbers – Watsonia

    Lettuce, Red Leaf – Tendwell Farm

    Mangos – Natasha and Zach

    Peaches, Yellow – Watsonia

    Tomatoes, Heirloom – Watsonia

    Try out this great recipe we found around the web that feature items from your CSA share:

    Tomato Peach Salad with Basil

    Ingredients:

    • 2 cups fresh basil leaves, plus small leaves, for garnish
    • 2 tablespoon extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 4 ripe but firm yellow peaches, cut into wedges
    • 4 tomatoes, preferably a mix of large heirloom tomatoes, cored and cut into wedges
    • 1 tablespoon fresh lemon juice

    Instructions:

    1. Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper. 
    2. Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.

    Recipe adapted from: https://www.foodnetwork.com/recipes/food-network-kitchen/tomato-peach-salad-with-basil-recipe-2112187

  • CSA 2026 SPRING WEEK 6

    From Our Farm

    Basil, Sweet Italian

    Collards

    Lettuce, Green Romaine

    Onion, Sweet (Cured)

    Potato, Purple

    Squash, Mixed Varieties (medium to large)

    Stone Fruit

    From Our Partners

    Tomatoes, Heirloom or Cherry – Urban Vegetable Project or Little Pond Farm

    Try out these great recipes we found around the web that feature items from your share:

    Stone Fruit Salad with Tomato and Burrata

    Ingredients:

    • 1 lb ripe stone fruits, peaches, pears, plums, nectarines, cherries
    • 1 lb ripe tomatoes
    • ½ c loosely packed basil leaves
    • ½ teaspoon maldon sea salt
    • ½ teaspoon cracked black pepper
    • 8 oz fresh burrata cheese
    • 2 tablespoon extra virgin olive oil, divided

    Instructions:

    1. Halve the stone fruits and remove the pits. Dice into 1″ pieces and place into a salad bowl.
    2. Halve and/or dice the tomatoes into 1″ pieces and toss into the bowl with the diced stone fruit.
    3. Top the stone fruits with the fresh basil leaves, salt, and a pepper. Toss.
    4. Divide the salad between four plates. Nestle a piece of burrata cheese into each salad. Drizzle each salad with half a tablespoon of extra virgin olive oil and serve immediately.

    Recipe adapted from: https://oursaltykitchen.com/stone-fruit-salad/

  • CSA 2023 Summer Week 3

    Italian Basil
    Seminole Pumpkin
    Japanese Eggplant
    Bicolor Okra
    Sweet Habanero Peppers
    Florida Pears
    Kennebec Potatoes
    Malabar Spinach
    Grape Tomatoes (Watsonia Organic Farms)

    It’s Basil season! Here’s a few tips to keep your Summer Week 3 delivery fresh. We recommend this countertop method because it should keep the basil fresh for around two weeks AND smells lovely! 🙂

    Below we share our focaccia recipe – topped with grape tomatoes, basil, and sweet Habaneros, this bread is the bomb!

    You’ve probably started to noticed veggies from partner-grower Clem’s Organic Gardens in previous shares, like heirloom tomatoes and carrots. Farmer John visited Clem’s farm to learn more about his methods and geek out on sharing regenerative best practices. Clem’s soil is something to tout: For seven years he’s been nurturing his soil with compost and wood chips. At the risk of oversimplifying, basically, the result is some pretty amazing dirt. His carrots are hand harvested and packed with all the nutrients the fertile soil provides, and his tomatoes are grown directly in the dirt with the help of the “lower and lean” method and greenhouse. Watch Farmer John’s video of his visit here. You’ll learn why we trust him and pick up a few things to try at home in your own gardens.  Another partner, Watsonia Organic Farms, provided the grape tomatoes in this week’s share. These sweet lovelies were the inspiration behind the Buddha bowl recipe below. We’d love to see your own kitchen magic! Tag us on IG at frogsongcsa. 🙂

    Poached Egg Buddha Bowls with Grape Tomatoes

    Ingredients:

    • 3/4 cup wheat berries
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 tablespoon thinly sliced fresh mint leaves
    • 1 tablespoon fresh basil leaves
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground pepper
    • 1/2 cup quartered grape tomatoes
    • 1/2 cup ricotta cheese
    • 2 tablespoons Greek olives
    • 2 large eggs

    Instructions:

    • Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly.
    • Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese, herbs, and olives.
    • To poach each egg:
      • Bring a pot of water to a gentle boil, then salt the water. Crack eggs into a small cup.
      • With a spoon, begin stirring the boiling water in a large, circular motion.
      • When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks.
      • Cook for about 2 1/2 to 3 minutes.
      • Using a slotted spoon, remove the egg (or eggs) to each of the bowls.
    • Drizzle with additional oil and sprinkle with more pepper.

    Seminole Pumpkin Crisp

    Ingredients for the topping:

    • 1 1/4 cups oats
    • 1 cup flour**
    • 1 cup pecans, roughly chopped
    • 1 cup coconut sugar or brown sugar
    • 1/2 tsp. cinnamon
    • 1/2 tsp. nutmeg
    • 1/4 tsp. salt
    • 1 stick butter, room temperature

    Ingredients for the filling:

    • 1 seminole pumpkin (4 cups roasted)
    • 1 1/2 cups full-fat coconut milk
    • 1/2 cup coconut sugar or brown sugar
    • 1 tsp. vanilla
    • 1/2 tsp. nutmeg
    • 1/2 tsp. cinnamon
    • 1/4 tsp. salt
    • 1 tablespoon coconut oil
    • 2 tablespoons melted butter (optional

    Instructions:

    1. Heat the oven to 350.
    2. Line a rimmed baking sheet with parchment paper. Slice the pumpkin in half. Remove the seeds and pulp. Bake 45 minutes, or until the skin begins to blister. It’s done when it can be easily pierced with a fork. Set aside to cool.
    3. Combine the oats, flour, pecans, sugar, cinnamon, nutmeg, and salt in a bowl. Slice the butter into 8 pieces over the top of the bowl. Using a pastry blender or two butter knives, cut in the butter until it’s well-distributed and the mixture becomes coarse and crumbly. It should look like beach sand and shells.
    4. Once the pumpkin has cooled, peel it and slice it into chunks. Measure out about 4 cups of the pumpkin into a bowl (save the rest for another use). Smash it with a fork. Add the coconut milk, sugar, vanilla, cinnamon, nutmeg, and salt. Mix well.
    5. Oil a cast-iron skillet with 1 tablespoon coconut oil.
    6. Pour the filling into the skillet. Sprinkle the topping evenly over the top. Drizzle the melted butter over the top.
    7. Bake for 35 minutes, or until it’s golden brown and the edges are bubbly.
    8. Serve warm, topped with ice cream and freshly grated nutmeg.

    Tomato Basil Focaccia

    Ingredients

    Dough:

    • 3 cups all-purpose flour, plus extra for dusting
    • ½ cup Semolina, plus extra for dusting
    • 2½ tsp active dry yeast
    • 2 tsp sugar or honey
    • 2 tsp salt
    • 1 tbsp olive oil plus extra for greasing
    • 1¼ cups lukewarm water ( add 2-3 tbsp more as needed)

    Toppings:

    • 2 tbsp extra virgin olive oil
    • 10-12 basil leaves
    • 6-7 grape tomatoes, halved
    • 4-5 cloves garlic, finely chopped
    • 2-3 sweet Habenero peppers
    • ¼ cup cheese, crumbled
    • 5 olives, sliced

    Instructions:

    • Proof the yeast: In a small bowl, mix the yeast, lukewarm water, and sugar. Allow the yeast to bloom for 5-6 minutes or until you see the yeast becoming frothy. Once bloomed, add in the olive oil.
    • Prepare the dough: In a large bowl mix the flour, semolina and salt. Then gradually pour in the yeast and olive oil mixture and start mixing with a spoon until the mixture comes together. When the mixture gets hard for the spoon to mix, then start kneading the dough with your hands in a circular motion, helping the yeast mixture evenly incorporate into the dough. Certain flours may require more water, so add more water, if needed, slowly 1 tbsp at a time. I used 1½ cups water. Keep doing this till the mixture comes together as a sticky dough.
    • Knead the dough: Sprinkle some flour onto a clean surface and knead the dough vigorously for 10 minutes. Just keep rolling, pushing and folding the dough over and over till you have a soft, smooth, and spongy dough. Add a little flour in between if the dough starts to stick to your hands, but don’t dry the dough out by adding too much. This will help the gluten develop and make the dough more elastic.
    • First dough rise: Grease a bowl with some olive oil and then shape the dough into a ball and place it in the bowl. Cover with cling wrap and let rest in a warm place for 45 minutes or until double in size.
    • Shape the dough: Stretch the proofed dough into the shape of your baking dish. Flour your work surface to ensure it doesn’t stick while you’re shaping it.
    • Prepare the dish: Grease your 13″ x 9″ baking dish with olive oil and sprinkle some semolina. Then, add in your dough, using your fingers to guide it towards the edges so it fills up the whole pan. Now, pour the topping olive oil over the dough.
    • Make dips and wells: Use your fingers to gently press into the dough like a piano to make lots of rough dips and wells.
    • Add the toppings: Add chopped garlic followed by basil, cherry tomatoes, cheese and olives. Sprinkle more basil and other herbs of choice on top.
    • Second dough rise: Now cover the dish again with a damp towel to retain humidity. Let it rest in a warm place and allow to rise for another 30 minutes.
    • While the dough is rising, preheat the oven to 425oF/220oC.
    • Bake: Gently press the toppings into the dough to ensure that are nicely embedded into the dough. Now, bake the focaccia for 20-25 minutes until golden brown. As soon as you take it out from the oven, brush with olive oil for extra shine and let it cool for 10-15 minutes on a mesh rack.
    • Serve warm and enjoy as a snack or slice it in between and enjoy as a sandwich with your favorite filling!