Tag: kale

  • CSA 2026 WEEK 33

    From Our Farm

    Basil, Thai

    Eggplant, Fairy Tale or Japanese

    Pears, Baldwin

    From Our Partners

    Carrots – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Kale, Curly or Lacinato – Tendwell Farm

    Squash/Zucchini Mix – Watsonia

    Watermelon, Seedless – Watsonia

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

    Summer Vegetable Tian

    Ingredients:

    • 5 to 9 tablespoons (75 ml to 135 ml) extra-virgin olive oil
    • 3 garlic cloves, thinly sliced
    • 10 sprig fresh herbs, such as parsley, thyme, rosemary, tarragon and/or basil
    • 3 pinch fine sea salt and freshly ground pepper
    • 1 1/2 pound (680 grams) tomatoes
    • 1/2 pound (227 grams) zucchini, green or yellow, scrubbed and trimmed
    • 1/4 pound (113 grams) eggplant, washed and trimmed
    • 1/4 pound (113 grams) red onion(s)
    • 1 loaf or so good bread, for serving

    Instructions:

    1. Center a rack in the oven and preheat it to 400° F. Pour 2 tablespoons of the oil into the baking dish, tilting it so the oil coats the sides. Scatter over half the garlic and a little more than half of the herbs and season generously with salt and pepper.
    2. Slice the vegetables: they should be cut about 1⁄4 inch thick. Ideally they should all be about the same size, so if any are particularly large, you might want to cut them in half the long way before slicing them. This is a nicety, not a necessity.
    3. Arrange the vegetables in the dish in tightly overlapping circles. Try to squeeze the eggplant between slices of tomato and get the zucchini and onions to cuddle up to one another. Keep the circles tight, since the vegetables will soften and shrink in the oven. Season generously with salt and pepper, tuck the remaining slivers of garlic in among the vegetables, top with the remaining herbs and drizzle over as much of the remaining oil (3 to 7 tablespoons) as you’d like. Place the tian on a baking sheet lined with foil, parchment or a silicone baking mat. Bake the tian for 70 to 90 minutes, until the vegetables are meltingly tender and the juices are bubbling.
    4. Serve the tian a few minutes out of the oven or allow it to cool to room temperature. Either way, you’ll want bread…a lot of it.

    Recipe adapted from: https://food52.com/recipes/77581-summer-vegetable-tian?

  • 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 SPRING WEEK 1

    From Our Farm

    Beets, with Tops

    Cilantro

    Kale

    Lettuce, Cherokee

    Onions, Sweet Red

    Peas, English

    Radishes, Purple Daikon

    Spring Mix

    Sweet Potatoes, Okinawa

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

    Vibrant Beet Soup with Sweet Potatoes

    Ingredients:

    • 1 tbsp extra virgin olive oil
    • 1/2 medium yellow or red onion, diced
    • 4 cloves garlic, minced
    • 1 jalapeño pepper, seeded and minced
    • 2 tbsp ginger, minced or grated (about 1 ½-inch knob)
    • 1 cup chopped celery, about 2 stalks
    • 1/2-1 cup chopped beet green stalks, or swiss chard stalks
    • 1 cup diced carrot, about 1 large carrot
    • 2 cups cubed beets, Peeled. about 2 large beets
    • 6 cups vegetable broth, or water plus 2 tablespoon Better than Bouillon Vegetable paste or 2 bouillon cubes
    • 1 tsp black pepper
    • 2 cups cubed sweet potato, about 2 small, sweet potatoes
    • 2 cups chopped beet greens, or swiss chard greens
    • 3-4 tbsp red wine vinegar
    • 1 cup chopped fresh parsley, for garnish

    Instructions:

    1. Warm the oil in a large Dutch oven or soup pot over medium heat. Add the onion, garlic, jalapeño, ginger, and celery, and beet green stalks, and sauté for about 5 minutes until the onions are translucent.
    2. Add the beets and carrots and sauté for another 3 minutes.
    3. Add the vegetable broth (or water and bouillon) and black pepper. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat to medium and simmer the soup with the lid ajar for 10 minutes, adding more vegetable broth to thin the soup if preferred.
    4. Add the sweet potatoes and cook with the lid ajar for another 20 minutes or until the beets and sweet potatoes are tender.
    5. Stir in the beet greens and cook another 5 minutes until they are tender.
    6. Remove the soup from the heat and stir in the red wine vinegar. Season with salt to taste and serve hot, garnished with chopped parsley.

    Recipe adapted from: https://sweetpotatosoul.com/hearty-beet-sweet-potato-soup/

  • Roasted Beet, Mixed Berry and Lentil Salad

    A beets recipe inspired by the Organic Center.

    Ingredients

    • 6-7 small to medium beets, washed and reserved, beets scrubbed clean
    • 1 cup black lentils, picked through and rinsed
    • 3 cups water
    • 1 bay leaf
    • 1 large lemon, zest and juice
    • 1 garlic clove, grated
    • 2 tbsp. Frey Organic Sauvignon Blanc
    • 2 tbsp. Dijon
    • Kosher salt
    • Freshly cracked black pepper
    • 6 ounces blackberries, halved lengthwise
    • 6 ounces raspberries 
    • Sliced citrus
    • 1 cup roughly chopped toasted walnuts
    • 1/4 cup minced chives
    • 5 ounces soft goat cheese
    • Kale or use beet greens

    Instructions

    Preheat oven to 400F. Place the beets in foil. Tightly wrap then place on a small sheet tray for easy handling. Roast for 60-65 minutes or until easily pierced with a knife. Remove and let cool slightly.

    Once cool, peel away the skin and cut into 1/2-inch cubes. Roughly chop the beet greens. You need about 3 heaping cups. You can supplement with baby kale if needed. 

    While the beets roast, cook the lentils. Pour the lentils into a medium sauce pot. Add in the water and bay leaf then bring to a boil. Reduce to a simmer, place the lid half on, half off and cook for 20-25 minutes or until tender. Drain and rinse until the water runs clear.

    In a large bowl add the zest and juice from the lemon, grated garlic, sauvignon Blanc, Dijon and a large pinch of salt and pepper. Whisk together. Add in the cubed beets, chopped beet greens and/or baby kale, cooked lentils, blackberries, raspberries, sliced citrus, walnuts and chives. Toss together and taste for seasoning, adding more salt or pepper as needed.

    Lastly, crumble in the goat cheese and just mix to combine. Serve.

    Find more recipes here!

  • CSA 2023 Fall Week 4

    Check out the goods in this week’s share!

    Grapefruit Citrus

    Eggs (half dozen)

    Curly or Lacinato Kale

    Lettuce Romaine or Red Leaf (NSOF)

    Fuyu Persimmons

    Roselle

    Baby Squash Mix

    Murasaki Sweet Potatoes

    Green Tomatoes (WAT)

    Week four of our fall season is extra special: it’s the return of Roselle Festival on Saturday, Oct 28. Here’s your chance to take a deep dive into the world of organic farming! Pick your own Roselle, tour the fields with Farmer John, sample and learn how to make recipes from our partner chefs, lose yourself in a crop maze, chill with live music, and shop at our farmers market… we’re so grateful to our team and partners for helping us produce this wonderful event!

    So what’s the big deal about this plant? Why do we love it so much we created a festival? Let’s start with it’s kitchen magic. The calyx and flower are used for tea, jam, jelly, juice, wine, syrup, gelatin, pudding, cake, ice cream, flavoring, and coloring. The leaves are pretty awesome too- use them in salads for some extra zing or cook ‘em up in curries or dals. Bakers can substitute roselle for rhubarb when making a fruit crisp or pie. Roast the seeds, which are high in protein, and brew like coffee, or grind and add to soups and salads. If you search for recipes online, note that Roselle goes by a few other names depending on where you live: Florida cranberry, red sorrel, or Jamaica sorrel.

    Why consume it? Um, where do we begin? How about health benefits? It’s a powerhouse of vitamins and packed with essential minerals like calcium, potassium, magnesium and iron. It’s high in fiber too and recommended in Ayurveda for a gut health. Each part of Roselle offers amazing benefits that range cleansing to cancer prevention. At the festival, you’ll learn more at our talk by Susan Marynowski, The Amazing Health Benefits of Roselle, at 5pm. You’ll leave filled with knowledge, and we hope, inspiration. Roselle Festival, sponsored by Visit Gainesville, is free and open to the public but does require reservations. Click here to add your name to the guest list!

    Roselle Mochi Cake adapted from gastricurious.com

    Ingredients

    Hibiscus Syrup

    2 cups fresh roselle calyxes, chopped

    1½ cups water

    1 cup sugar

    Mochi Cake

    1 lb box of Mochiko rice flour

    2½ cups sugar

    1 tbsp baking powder

    ½ cup butter melted

    5 eggs

    1 can coconut milk

    Instructions

    Hibiscus Syrup

    • Place all ingredients in a small saucepan and bring to a simmer. Simmer, uncovered, for 20 minutes, stirring frequently.
    • Strain through a mesh strainer to separate hibiscus solids from the syrup. Reserve both, and set aside.

    Mochi Cake

    • Preheat oven to 375° F.
    • Combine flour, sugar, baking powder, butter, eggs, and coconut milk in a large mixing bowl or stand mixer. Mix well.
    • Stir in the candied hibiscus pieces and ½ cup of the reserved syrup (save the rest for another use).
    • Pour into a lightly greased 9″x13″ pan. Bake at 375° F for 1 hour, or until a toothpick inserted in the center comes out clean.
    • Cool completely before serving. Store leftovers in the fridge.

    Fuyu Persimmon Bread

    Ingredients:

    2 large eggs, room temperature

    1 cup granulated sugar

    1 Tbsp real vanilla extract

    3 cups fuyu persimmon pureed (a little over 1 1/2 lbs)

    10 Tbsp unsalted butter, melted

    2 tsp baking soda, sifted to make there aren’t lumps

    1/4 tsp (generous pinch) of salt

    2 tsp cinnamon

    3 cups all-purpose flour *measured correctly

    1 1/2 cups walnut pieces, toasted

    Instructions:

    Remove tops of persimmon with a butter knife. Cut into quarters and puree.

    In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in 3 cups persimmon puree and the melted butter.

    Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Whisk in 3 cups flour until blended.

    Fold in 1 1/2 cups walnuts until evenly dispersed and divide the batter between buttered loaf pans. Bake for 45 – 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.

    Kale Salad Dressing

    This dressing can be enjoyed with all salads, but the honey/vinegar ratio specifically helps balance kale’s bitter flavor.

    Ingredients:

    ½ cup extra virgin olive oil

    ⅓ cup apple cider vinegar

    ¼ cup honey (use maple syrup for vegan)

    2 teaspoons balsamic vinegar

    1 teaspoon Dijon mustard

    2 cloves garlic, finely minced

    A pinch of sea salt