Tag: Jalapeno Pepper

  • CSA 2026 WEEK 31

    From Our Farm

    Basil, Thai

    Pears, Baldwin

    Peppers, Jalapeno – Tricolor Mix

    Potatoes, Kennebec

    From Our Partners

    Carrots – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Dandelion Greens – Tendwell Farm

    Tomatoes, Grape – Watsonia

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

    Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra

    Ingredients:

    • 1/2 cup yellow cornmeal
    • 1/4 teaspoon (or more) cayenne pepper
    • 12 okra pods, cut crosswise into 1/2-inch pieces
    • 6 tablespoons olive oil, divided
    • 2 cups fresh corn kernels (cut from about 3 ears of corn)
    • 6 baby green pattypan squash, each cut into 6 pieces
    • 2 garlic cloves, chopped
    • 1 12-ounce bag cherry tomatoes, halved (2 cups)
    • 2 tablespoons chopped fresh cilantro
    • 2 green onions, chopped

    Instructions:

    1. Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
    2. Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

    Recipe adapted from: https://www.bonappetit.com/recipe/fresh-corn-saute-with-tomatoes-squash-and-fried-okra

  • CSA 2026 WEEK 28

    From Our Farm

    Basil, Thai

    Eggplant, Japanese

    Peppers, Jalapeno – Tricolor Mix

    From Our Partners

    Beets – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Kale, Lacinato – Tendwell Farm

    Romaine – Tendwell Farm

    Squash, Zucchini – Watsonia

    Tomato, Cherry – Watsonia

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

    Spicy Thai Basil Eggplant

    Ingredients

    2 tbsp neutral oil, like avocado or grape seed (30 mL)
    2 Japanese eggplants, halved lengthwise, then cut into 3/4-inch pieces (about 6 cups/420 g)
    1 red bell pepper, thinly sliced (approx. 140 g/1.5 cups)
    1 yellow bell pepper, thinly sliced (approx. 140 g/1.5 cups)
    1 onion, thinly sliced (approx. 155 g/1.5 cups)
    4 garlic cloves, minced or grated (heaping 1 tbsp/20 g)
    1- inch ginger, peeled then grated (1 tbsp/20g)
    1-2 red Thai chili, seeds removed, if desired, thinly sliced
    1 bunch Thai basil, torn (15 g, about 1 cup torn)
    3 tbsp tamari or soy sauce, 45 mL
    1 tbsp dark soy sauce, or soy sauce/tamari, 15 mL
    3 tbsp vegetarian oyster sauce, 54 g
    1 tbsp rice vinegar, 15 mL
    1 tbsp maple syrup or coconut sugar, 20 g
    ¼ cup cold water, 60 mL
    2 tsp cornstarch

    Instructions

    1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, dark soy sauce (or additional soy sauce), vegetarian oyster sauce, rice vinegar and maple syrup until combined. In a separate small bowl, mix together the cornstarch and cold water. Set both aside.
    2. Cook the Eggplant: Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat. Once it’s hot, add the eggplant and toss to coat in the oil. Spread the pieces evenly around the pan in one layer. Sprinkle a little water over the eggplant, cover and cook for 2-3 minutes, flip the pieces and sprinkle with a little more water, cover and cook another 2 minutes. Remove the lid and stir fry until the eggplant is golden brown. It should be tender but still holding its shape. Remove the eggplant from the pan and set aside.
    3. Stir Fry Peppers & Onions: Heat the remaining 1 tbsp oil over medium-high. Add onions and peppers. Cook for 5-6 min, stirring often, until tender-crisp.
    4. Add Aromatics: Add garlic, ginger and Thai chili. Cook for 1 min, stirring constantly, until fragrant.
    5. Add Sauce: To the pan, add the sauce and cornstarch slurry, making sure to re-mix the slurry as the cornstarch will have settled to the bottom.
    6. Add Eggplant and Thai Basil: Bring to a simmer. Once simmering, reduce heat to medium. Add eggplant to the pan. Cook for another 2 minutes stirring often, until slightly reduced, saucy and eggplant absorbs some of the sauce. Turn off the heat and stir in the Thai basil.

    Recipe adapted from: https://runningonrealfood.com/thai-basil-eggplant/

    Find more of our Recipes, CSA and original, here!

  • CSA 2026 SPRING WEEK 10

    From Our Farm

    Basil, Italian

    Cabbage, Baby

    Carrots, Rainbow (loose)

    Peppers, Jalapenos

    Squash, Mix

    From Our Partners

    Blueberries – Blackwater Farms

    Kale, Lacinato – Tendwell Farms

    Lettuce, Romaine – Clem’s Organic Garden

    Plums, Sugar – Watsonia

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

    Cabbage Slaw With Basil

    Ingredients:

    • 3 cups shredded green cabbage
    • 1/2 cup shredded red cabbage
    • 1/2 cup grated carrots
    • 1 grated Granny Smith apple
    • 1 grated beet
    • 2 teaspoons grated orange peel
    • 1 teaspoon Agave syrup
    • 1 teaspoon celery seeds
    • 2 tablespoons apple cider or red wine vinegar (or our pear cider vinegar!)
    • 1 teaspoon Dijon mustard
    • 5 tablespoons of extra-virgin olive oil
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped walnuts (optional)

    Instructions:

    1. Put apple cider vinegar, oil, mustard, orange peel, caraway seed and Agave syrup in a jar or salad dressing cruet, and shake to mix.
    2. Place cabbage, carrot, apple, beet and basil in a bowl. Pour salad dressing over the mixture and stir well.
    3. Add salt and pepper to taste. Sprinkle with chopped walnuts, if desired.

    Adapted from: https://health.clevelandclinic.org/herb-friendly-recipe-cabbage-slaw-with-basil

  • CSA 2023 Fall Week 12

    Collard Greens

    Red Leaf Lettuce

    Oranges

    Galangal Ginger

    Green Jalapeno Peppers

    French Breakfast Radishes

    Arugula

    Murasaki Sweet Potatoes

    Sugarcane

    Slicer Tomatoes (Meacham Urban Farm)

     

    This Week’s Recipes

     

    Restorative Ginger and Turmeric Noodle Soup

    Ingredients

    Ginger and Turmeric Curry Paste

    • 4 medium garlic cloves, roughly chopped
    • 5 medium shallots, roughly sliced
    • 1 (3-inch) piece fresh galangal ginger, peeled and roughly sliced (about 1 1/4 ounces)
    • 3 serrano chiles, stems removed, roughly sliced
    • 2 teaspoons fresh lime juice
    • 2 teaspoons ground cumin
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground coriander
    • 1/4 cup good-quality coconut oil

    Garlic Oil

    • 1/4 cup olive oil
    • 1 large garlic clove, very thinly sliced

    Soup

    • 1 tablespoon olive oil
    • 4 cups vegetable stock (such as Swanson)
    • 1 (13.5-ounce) can coconut milk
    • 10 ounces uncooked udon noodles
    • 1 1/2 teaspoons fine sea salt, plus more for boiling noodles
    • 1 (5-ounce) bunch of cruciferous greens like bok choy, kale or collards, stems removed, roughly chopped
    • 2 scallions, finely chopped
    • 1 cup fresh cilantro leaves
    • 1 lime, quartered, for serving
    Instructions

    Make the ginger and turmeric curry paste

    1. Combine garlic, shallots, ginger, chiles, lime juice, cumin, turmeric, and coriander in a blender or food processor, and pulse until ingredients are finely chopped. Add coconut oil and pulse until ingredients form a smooth paste. (Keep any unused paste in an airtight container in refrigerator up to 7 days, or freeze in an airtight container.)

    Make the garlic oil

    1. Heat olive oil in a small saucepan over medium-high. Add the garlic slices and cook until sizzling, 30 to 40 seconds. As soon as you see any sign of browning, remove from heat immediately, as the garlic will continue to cook and turn completely golden in the hot oil.

    Make the soup

    1. Heat a deep, high-sided skillet over medium-high and drizzle with olive oil. Add 1/2 cup ginger-turmeric curry paste. Reduce heat to low and cook, stirring constantly, until aromatic, 2 to 3 minutes. Stir in vegetable stock and coconut milk. Let simmer 6 to 8 minutes to allow the flavors to meld.

    2. Meanwhile, bring a large pot of salted water to a boil and add noodles. Cook according to package directions for al dente. As soon as the noodles are al dente, drain and rinse under cold running water. Divide noodles evenly among 4 serving bowls.

    3. Season broth with salt. Turn off heat and stir in chard. To serve, ladle broth mixture over the noodles. Top with scallions and cilantro; drizzle with garlic oil. Serve with lime wedges.

    Recipe adapted from Food & Wine

    Corsican Bean Soup with Greens and Pork

    Ingredients
    • 8 ounces dried cannellini beans
    • 2 tablespoons olive oil
    • 1 small (2-pound) green cabbage, chopped (about 8 cups)
    • 4 medium russet potatoes, peeled and cut into 1/4-inch-thick rounds (about 4 cups)
    • 4 cups stemmed and chopped collards
    • 2 cups scallions (chopped) or leeks (white part only)
    • 2 large carrots, cut into 1/4-inch-thick rounds (about 1 cup)
    • 3 large garlic cloves, thinly sliced
    • 2 tablespoons kosher salt
    • 1 teaspoon black pepper
    • 14 cups water
    • 1 bouquet garni (1 bay leaf, 2 thyme sprigs, and 3 flat-leaf parsley sprigs, tied together with kitchen twine)
    • 1 (15-ounce) can whole peeled tomatoes, drained and finely chopped
    • 1 ham bone
    • 8 ounces pork cheek or boneless pork shoulder
    Instructions

    1. Place beans in a bowl; add cold water to cover. Cover bowl; let soak 8 hours or overnight.

    2. Heat oil in a Dutch oven over medium-high; add cabbage, potatoes, chard, leeks, carrots, garlic, salt, and pepper. Cook, stirring often, until vegetables are wilted, about 10 minutes. Add 14 cups water to cover vegetable mixture. Reduce heat to low, and simmer gently while preparing beans.

    3. Meanwhile, drain beans. Transfer beans to a large pot; add water to cover by 2 inches. Add bouquet garni; bring to a boil over high. Reduce heat to medium-low; simmer 15 minutes. Drain.

    Add drained beans and bouquet garni to vegetable mixture in Dutch oven. Add tomatoes, ham bone, and pork cheek. Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 1 hour and 30 minutes. Remove and discard bouquet garni and ham bone. Ladle soup into bowls and serve.

    Recipe adapted from Food & Wine 

    Winter Citrus Farro Salad with Arugula
    Ingredients
    • 1 cup pearled farro, rinsed
    • 1 ½ cups orange juice
    • 1 ½ cups water
    • kosher salt and pepper
    • 4 to 6 cups baby arugula greens
    • 4 radishes, thinly sliced
    • 2 oranges, peeled and segmented
    • ⅓ cup roasted pistachios, chopped
    • ¼ cup crumbled feta cheese
    WINTER VINAIGRETTE
    • ¼ cup red wine vinegar
    • 2 tablespoons pomegranate juice
    • 1 garlic clove, minced
    • 1 tablespoons maple syrup
    • kosher salt and pepper
    • ½ cup olive oil
    Instructions
    1. Rinse the farro well. Bring the orange juice and water to a boil in a large saucepan. Add a big pinch of salt and pepper. Once boiling, stir in the rinsed farro. Reduce the mixture to a simmer and cook for 25 to 30 minutes, until the farro is chewy and tender. Drain the farro and place it in a large bowl.
    2. Add the arugula to the farro. Drizzle in a few tablespoons of the dressing, just to coat the farro and arugula. Top with the oranges, pistachios, radish slices and feta. Toss well. Taste and season with salt and pepper as needed.
    WINTER VINAIGRETTE
    1. Whisk together the vinegar, juice, garlic, maple syrup and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. This will make more dressing than needed and you can store it in the fridge in a sealed container for about a week.

    Recipe from How Sweet Eats

  • CSA 2023 Summer Week 13

    Orange Carrots (COG)

    Galangal

    Moringa

    Okra

    Asia Pears (WAT)

    Green Bell Peppers (WAT)

    Jalapeno Peppers

    Roselle

    Spaghetti Squash (COG)

    Murasaki Sweet Potatoes

    This is the last week of our Summer CSA season! Back in 2011, our first thirty CSA Members helped us start our farm by providing seed money (literally, not just figuratively). Since then, and with CSA member support, we have grown from “just” a small family farm to supporting over a dozen other local farmers and employing over thirty people! We are truly amazed and humbled by how much our community has supported local and organic farmers – THANK YOU!

    Week 13 brings one of our favorite plants- Roselle! Why do we love it? For starters, it’s tangy and versatile. Use it in tea, jam, salad, baked goods… the list goes on and on. Roselle makes you feel great, too. It’s loaded with vitamins, minerals, and antioxidants and for centuries been used as a therapeutic plant and overall tonic. If you’re not sure how to use it, we share instructions on how to process the crimson calyx for use in teas and smoothies. Or, you can cook them up for uses like the jam recipe below. Already a fan of this gorgeous, amazing plant? Be sure to mark your calendar for our Roselle Festival, sponsored by Visit Gainesville, on Oct 28. Look forward to roselle u-pick, live music, farm tours, crop mazes, workshops & food trucks! Roselle Fest is free and open to the public but does require reservations. Click here to add your name to the guest list!

    Dried Roselle Calyx

    • Remove the crimson calyces (the outside part) from the seed pod.
    • Place the calyces on the dehydrator trays in a single layer without overlapping or bunching them up too much. Make sure that there is plenty of airflow between pieces, as this will help them dehydrate evenly. Set dehydrator to 150 degrees Fahrenheit, and dehydrate for 3-6 hours, or until it is completely dried. Rotate the trays halfway through, if needed, to ensure that they all dehydrate at an even rate. Roselle can also be dried in an oven set on the lowest setting for 6-10 hours.
    • Once dehydrated, store in an airtight container in a cool, dark place. It can be enjoyed as a tea or added to recipes like smoothies and teas for extra flavor and nutrients.

    Roselle Jam

    Ingredients:

    • 1 quart Roselle calyces with seed pods
    • ½ -1 cup raw sugar
    • Filtered water
    • Lemon juice, just a squeeze

    Instructions:

    • Remove the calyxes (red leaves) from the seed pods then wash and drain them separately
    • Slightly break open the seed pods and add them to a small saucepan. Pour in filtered water until the pods are just covered. Do make sure they’re submerged
    • Bring to the boil and cook, covered for 20 minutes or until the pods are soft
    • Strain and keep the liquid and put the seedpods in the compost
    • Pour the reserved liquid back into your small saucepan and add in the washed calyxes. If the calyxes are not submerged in water add a tiny touch more filtered water
    • Boil down for another 20 minutes allowing the mixture to thicken
    • Remove from the heat and measure the volume of cooked pulp. Return this to the saucepan and add the same volume of sugar along with the squeeze of lemon juice
    • Bring to the boil and cook for 10-20 minutes or until the jam has thickened
    • Transfer to a clean jar and store in the fridge

    Spicy Jalapeño Margaritas

    Ingredients:

    JALAPEÑO TEQUILA

    • 2 c. tequila blanco
    • 1-3 jalapeños, quartered
    • 1 medium cucumber, cut into 1/2″ slices

    MARGARITA

    • 1 tsp. granulated sugar
    • 1 tsp. kosher salt
    • Lime wedges, for glass and garnish
    • 2 oz. infused tequila
    • 1 oz. orange liqueur (such as Cointreau)
    • 3/4 oz. fresh lime juice
    • Sliced jalapeño, for garnish

    Instructions:

    JALAPEÑO TEQUILA

    In a large clean jar, combine tequila and jalapeño. Using handle of a wooden spoon, gently muddle jalapeño. Add cucumber and seal jar.

    Store in a cool, dark place at least 8 hours or up to 12. Strain tequila mixture, discard solids, and pour back into jar. Refrigerate until ready to use.

    Make Ahead: Tequila can be made 2 weeks ahead. Keep chilled.

    MARGARITA

    In a small shallow bowl, combine granulated sugar and salt. Run a lime wedge around rim of a rocks glass and dip into sugar mixture to coat.

    In a cocktail shaker, combine infused tequila, orange liqueur, and lime juice. Fill shaker with ice and vigorously shake until outside of shaker is very cold, about 30 seconds. Strain into prepared ice-filled glass and garnish with a lime wedge and jalapeño slices.