Tag: Jalapeno Peppers

  • 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 2023 Summer Week 11

    Orange Carrots (COG)

    Muscadine Grapes (WAT)

    Curly Green Kale (COG)

    Romaine Lettuce (NSOF)

    Jalapeno Peppers

    Heirloom Persimmons

    White & Purple Potatoes

    Green Tomatoes (WAT)

    Slicer Tomatoes (NSOF)

    Welcome to week 11 of our summer season! Fall is just around the corner, so we’re gearing up for our October 4-December 31 season. Renewing is a piece of cake. In fact, you don’t need to do anything! We’ll automatically renew your membership unless you tell us otherwise (please contact us by email to cancel). There are a myriad of economic, environmental, and health benefits that go with a CSA membership, plus what really tickles us is getting to know our customers and seeing them nourished by healthy food. Here’s a preview of the goodness headed to your kitchen in the months to come: sweet potatoes, green beans, chestnuts, kale, roselle hibiscus, radishes, turnips, bok choy, arugula, collards, lettuces, mustard greens, and scallions, just to name a few. Thank you for supporting our farm and enjoying the harvest with us!

    We’re delighted to include our heirloom persimmons in this week’s share. Handpicked by Farmer John, these babies are astringent varieties that have been grown for hundreds, if not thousands of years. We have Saijo and Giombo varieties that are sweeter than sweet when ripe and soft to the touch, like firm jelly or water balloons. Note: under-ripe fruits will need a few more days. Biting into a fresh ripe persimmon is one of the joys of summer! We’ve also tucked some sweet muscadine grapes into your box. While you’re snacking on your fresh fruit, check out recipes inspired by the other items in your week 11 box.

    Our friends at Urban Harvest also want to see YOUR recipes! They’re publishing an e-cookbook, Rooted in Sunshine: Exploring the Vibrant World of Florida’s Heirloom Veggies, that uses Florida heirloom vegetables as a primary ingredient and want to know how you’ve adapted recipes to include native veggies/fruit. As a thank you for your contribution, you will be entered into a raffle for a chance to win some amazing prizes. Learn more and get involved here! 

    Carrot Cream Soup – adapted from loveandlemons.com

    Ingredients:

    • 1 tablespoon extra-virgin olive oil
    • 1/2 medium yellow onion, chopped
    • 1/2 teaspoon sea salt
    • 3 garlic cloves, smashed
    • 1 pound carrots, roughly chopped
    • 1 teaspoon grated fresh galangal
    • 1 tablespoon apple cider vinegar
    • 3 cups vegetable broth
    • freshly ground black pepper
    • 1 teaspoon FSO cane syrup
    • coconut milk for garnish, optional

    Instructions:

    Heat oil over medium heat. Add onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally.

    Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.

    Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the cane syrup.

    Serve with a drizzle of coconut milk, if desired.

    Kale and Pistachio Pesto – adapted from foodnetwork.com

    Ingredients:

    • Sea salt
    • 1 large bunch kale, stemmed and leaves torn (about 1 pound)
    • 10 ounces whole wheat spaghetti
    • 2 tablespoons roasted salted pistachios
    • 1 clove garlic, smashed
    • 1 cup fresh flat-leaf parsley leaves
    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons freshly grated Parmesan
    • 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
    • Freshly ground black pepper

    Instructions:

    Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes. With a slotted spoon, transfer the kale to the ice water (keep the water boiling). When cool, drain well and squeeze out as much water as possible. Coarsely chop the kale.

    Add the pasta to the boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water, and then drain the pasta.

    While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped. Add the kale and parsley and pulse until very finely chopped. With the machine running, add the oil in a steady stream. Add the Parmesan, lemon juice and 1/2 teaspoon each salt and pepper and pulse to incorporate.

    Toss the pasta with the pesto, adding a few spoonfuls of the reserved cooking water if it seems dry. Season to taste with salt and pepper. Serve with lemon wedges on the side. This makes about 1-1 1/2 cups pesto, which would also be good on fish, chicken, pork, or steak.

    Old Fashioned Potato Latkes

    Ingredients:

    • 2 1/2 pounds potatoes
    • 1 large onion, shredded
    • 3/4 cup matzo meal or bread crumbs
    • 2 large eggs, beaten
    • 1 tablespoon potato starch, or more if needed
    • 1 1/4 teaspoons salt, or more to taste
    • 1/2 teaspoon pepper
    • Avocado, peanut or grapeseed oil for frying (about 1 1/2 cups – choose an oil with a high smoke point)

    Instructions:

    • Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
    • Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). A food processor is recommended to save a ton of time.
    • Place grated potato into a bowl and immediately cover with cold water.
    • Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
    • Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
    • Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
    • Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
    • Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
    • In a skillet, add oil to reach a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F.
    • While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
    • Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
    • Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
    • The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
    • Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.
    • Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.

  • CSA 2023 – Winter Week 4

    We are providing the following abundance from our farm and our partner growers in this week’s share:

    • Galangal Ginger
    • Mustard Greens
    • Spinach
    • Bonita Sweet Potatoes
    • Scallions – LPF or FSO
    • Cilantro – WF
    • Celery – WF
    • Jalapenos – WF
    • Red Leaf Lettuce – WF
    • Cherry tomatoes – LPF or Slicer Tomatoes – WF

    Veggie Fritters – Food 52

    A great way to use up veggies in the fridge! I used 1 carrot, 1 sweet potato, 1 zucchini, 2 scallions and half a bunch of mustard greens. I used coconut oil for frying, finding they needed more than two minutes per side. I added chopped scallion and parsley to the sour cream for the dip.

    Ingredients

    • 1/2 pound vegetables, such as carrots, zucchini, squash, broccoli, sweet potatoes, and/or potatoes, peeled if the skin is tough, shredded
    • 2 stems or 2 handfuls of greens, such as kale, Swiss chard, spinach, beet greens, and/or collards, chopped
    • 1/2 small onion, 2 scallions, or 1 shallot, finely chopped
    • 1/2 teaspoon baking powder
    • 1/4 to 1/3 cups all-purpose flour
    • 1 large egg, beaten to blend
    • Olive oil or vegetable oil, for frying
    • Greek yogurt, plain yogurt, or sour cream, for serving

    Instructions

    1. If you’re using a wet vegetable like zucchini or squash, you’ll want to squeeze out the liquid. Wrap the shredded vegetable in cheesecloth or clean kitchen towel and wring it out.
    2. In a large bowl, combine the vegetables, greens, onion, salt, and baking powder. Stir in ¼ cup of the flour and mix until the flour is well incorporated into vegetables. Add the egg and mix to combine. If the mixture feels too wet, add more flour, 1 tablespoon at a time.
    3. In a heavy skillet over medium-high heat, warm 1 tablespoon of the oil. Drop in 2 to 3 tablespoons of fritter batter and push down gently with a spatula. Fry until golden brown on one side, about 2 minutes. Flip and brown on the remaining side. Repeat with the remaining batter, adding more oil if needed. Serve the fritters with the yogurt alongside.

    Apple, Celery, Sweet Potato Soup – Food for People

    Ingredients

    • 1 tablespoon olive oil
    • 2 cups onions or leeks (sliced)
    • 4 cups celery (chopped)
    • 2 1⁄2 cups sweet potato (peeled and chopped)
    • 2 cups apples (peeled and chopped)
    • 1⁄4 teaspoon salt
    • 2 cups vegetable stock (or broth)
    • 2 cups water
    • 1 teaspoon thyme
    • 1⁄4 teaspoon nutmeg
    • 1⁄2 teaspoon cinnamon
    • 1 tablespoon lemon juice

    Instructions

    1. Combine oil, water, onions (or leeks), celery, sweet potato, apple and salt in soup pot.
    2. Cook covered over medium heat for 10 minutes.
    3. Add stock, water, thyme, nutmeg, and cinnamon and bring to a boil
    4. Lower heat and simmer 15 minutes until vegetables are tender.
    5. Puree soup until smooth (in batches in a blender or with an immersion blender), then stir in lemon juice and serve.

    Galangal Paste – Singaporean and Malaysian Recipes

    Make galangal paste for all your South East Asian recipes. Will keep in the fridge for 2 weeks and can also be frozen.

    Ingredients

    • 200 g (7oz) fresh galangal root unskinned weight (appx 1 individual CSA portion)
    • 125 ml (1/2 cup) water or vegetable oil (you might need less)
    • 2 Tbsp vegetable oil to top the jar

    Instructions

    • Cut off the tough outer layer of the galangal and discard.
    • Slice the galangal into thin rounds.
    • Place in the chopper and add water.
    • Chop until you get a smooth paste.
    • Transfer to your clean jar and top with a 1cm layer of oil (about ½ an inch). This will discourage bacterial growth and prolong the life of your paste for up to two weeks.You can also freeze your galangal paste in an ice cube tray. Use the frozen galangal as needed, can be used from frozen. An ice cube size is usually perfect for most recipes.

    Galangal Marinade – Food Network – from Galangal Chicken Banh Mi Recipe

    Ingredients

    • 2 large cloves garlic, peeled
    • 1 bunch fresh cilantro, coarsely chopped (about 1 cup)
    • One 1 1/2-inch piece fresh galangal, thinly sliced
    • 1/3 cup neutral oil, such as canola, plus more for searing
    • 1 tablespoon fish sauce
    • 1 tablespoon ground coriander
    • 1 1/2 teaspoons sugar
    • 1 teaspoon ground black pepper

    Instructions

    Combine the garlic, cilantro and galangal in a mortar. Grind the ingredients with a pestle until they turn into a smooth paste. Add the oil, fish sauce, cilantro, sugar and pepper. Stir to incorporate the ingredients. Pour the marinade over chicken and toss to coat. Cover the chicken and refrigerate for at least 1 hour and up to 2 days.

    Roasted Jalapeno and Cilantro Hummus – The Curious Chickpea

    Ingredients

    • 4 jalapeños, more or less to taste and extra for garnish
    • 30oz canned chickpeas*, or 3 cups cooked (leave in the liquid)
    • 3-4 cloves garlic, peeled
    • 3/4 cup chickpea cooking liquid or cold water
    • 1 cup tahini
    • 1/4 cup freshly squeezed lemon juice, more to taste and to serve
    • 1/4 cup packed cilantro, leaves and stems chopped
    • 1/2 – 1 1/2 tsp salt, to taste
    • extra virgin olive oil

    Instructions

    1. Roast the jalapeños either under the broiler or over a gas flame until the skin has blackened and cracking and the pepper is softened. Place in a heat safe bowl and cover to let steam loosen the skins as they peppers cool. Once cool enough to handle, remove the stem and seeds and chop the peppers.
    2. Add the chickpeas and their liquid to a microwave safe bowl along with the peeled garlic. Microwave on high for 5 minutes. Alternatively add the canned chickpeas to a pot with the garlic and bring to a simmer for about 5 minutes.
    3. Pour 3/4 cup chickpea liquid (or cold water) into a food processor. Add the tahini, garlic, lemon juice, 2-3 of the roasted jalapeños (you can add more to taste later), and 1/2 – 1 teaspoon of salt (less if using salted chickpeas, more if using no salt added chickpeas). Optional: add 2-4 tablespoons of extra virgin olive oil to make for an extra rich and creamy hummus.
    4. Process the tahini mixture until it makes a smooth, light, and creamy emulsion with a pourable consistency.
    5. Add the chickpeas and process a minimum of 3-5 minutes. Continue up to 10 minutes to make for a smoother hummus. Taste and add roasted jalapeño, salt, and lemon juice as desired.
    6. Refrigerate until cold to allow flavors to meld. To serve spread on a plate or shallow bowl and top with extra virgin olive oil and an assortment of: roasted jalapeño, fresh jalapeño, cilantro, red pepper flakes, and/or chickpeas.

     

  • CSA 2022- Fall week 9


    This week the CSA will contain the following from Frog Song Organics:

    • Satsuma citrus
    • Oranges
    • Dill
    • Romaine Lettuce
    • Mustard Greens
    • Jalapeno Peppers
    • Scallions
    • Sugar Cane

    And from our partners at Little Pond Farm:

    • Carrots

    This week you will find satsuma, a small, sweet, seedless form of tangerines, originating in Japan. These are easy peel and delicious to enjoy as or snack and excellent to toss in a salad. Enjoy!

    Satsuma Mandarin Winter Salad- adapted from Cooking On The Weekends

    Ingredients
    • zest of about ½ of a lime
    • juice of 1 lime (about 2 tablespoons)
    • 1 teaspoon honey 
    • 1 tablespoon finely chopped scallions white ends (roots discarded)
    • 1½ tablespoons extra virgin olive oil 
    • ⅛ teaspoon salt
    • 1 tablespoon finely chopped basil, washed and dried
    • 1 pound Satsumas (about 6 satsumas)
    • freshly ground black pepper

    Instructions

    • Make the dressing. In a small mixing bowl, combine the lime zest, lime juice, honey, basil, shallots and salt. Then add the oil and whisk.
    • Prepare the fruit. Peel the Satsumas, and then slice them horizontally, into slices that are about ¼ inch thick.
    • Assemble. Either mix the Satsuma slices into the dressing, or arrange them on a plate or platter and drizzle the dressing over them. Sprinkle with freshly ground black pepper.

    Check back for more fun recipes shortly!

  • 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.