Tag: kale

  • CSA 2026 WEEK 37

    From Our Farm

    Basil, Thai

    Peppers, Habanero Sweet

    Potatoes, Purple

    Pumpkin, Seminole – WEDS ONLY

    Spinach, Malabar

    From Our Partners

    Beans, Green Snap – Tendwell Farm

    Kale, Curly – Tendwell Farm – FRI/SAT

    Kale, Lacinato – Tendwell Farm – WEDS/THURS

    Peppers, Yellow Bell – Tendwell Farm

    Squash, Bellevue Butternut – Bellevue Gardens Farm – THURS/FRI/SAT ONLY

    Tomatoes, Grape – Tendwell Farm

    Watermelon – Watsonia – WEDS only

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

    Tomato-Malabar Spinach Quiche

    Ingredients:

    • 10-inch pie crust
    • 4 very large tomatoes or the equivalent of grape tomatoes, sliced, remove seeds, and drained for 10 minutes
    • 1/2 cup chopped Malabar spinach leaves
    • 1/2 cup chopped basil
    • 1 small onion sliced; separate the rings
    • 1-2 cloves garlic, minced
    • Pepper, dash
    • 1 cup milk
    • 6 large eggs, beaten
    • 4 oz. shredded cheddar cheese
    • 1 cup diced pan fried potatoes (hash browns) – optional

    Instructions:

    Preheat the oven to 400 degrees. Place crust into a pie plate. Flute edges and chill while preparing the rest of the ingredients. Mix eggs, milk and 1/2 cheddar cheese. Pepper to taste. Remove crust from the refrigerator. Place tomatoes in an even layer on the bottom of the crust. Layer sliced onion rings on top of the tomatoes and evenly distribute the minced garlic. Top with spinach and 1/2 the basil. Layer potatoes evenly on top. Pour egg mixture evenly over the vegetable layers. Layer with remaining basil and sprinkle the remaining cheddar cheese over the top. Bake at 400 degrees for 40 minutes or until a knife inserted in the middle comes out clean. Allow to cool 10-15 minutes until set. Enjoy!

    Recipe adapted from: https://sites.google.com/ufl.edu/plant-of-the-month/January/june/2023-malabar-spinach?

  • CSA 2026 WEEK 36

    From Our Farm

    Basil, Italian

    Pears, Pineapple

    From Our Partners

    Corn, Sweet – Watsonia

    Grapes, Muscadine – Santa Fe Organics or Rainbow Star Farm

    Kale, Curly – Tendwell Farm – WEDS/THURS

    Kale, Lacinato – Tendwell Farm – FRI/SAT

    Peppers, Lunchbox – Tendwell Farm

    Watermelon – Watsonia

    Tomatoes, Salad – Tendwell Farm

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

    Butternut Squash Kale Pasta

    Ingredients:

    • 16 ounces uncooked Linguine or your favorite pasta
    • 1 small butternut squash
    • 1 head garlic
    • ½ yellow onion
    • 4 cups chopped kale
    • 8 Tbsp extra virgin olive oil
    • Good quality Pecorino Romano or Parmigiano Reggiano

    Instructions:

    1. Pre-heat the oven to 375 degrees.
    2. Peel the butternut squash, cut it into halves, remove the seeds, cut them into quarters, and cube them.
    3. Spread the cubed butternut squash on a baking sheet with parchment paper on it, drizzle two tablespoons of olive oil, then add salt and pepper.
    4. Trim the top of the garlic head exposing all the cloves, place that on the baking sheet next to the cubed squash, drizzle about one tablespoon of olive oil, then add salt and pepper.
    5. Roast in the oven for about 40 minutes. Set aside.
    6. When the garlic is fully roasted, you can easily squeeze the bottom of the clove until it comes out of its “shell”.
    7. The garlic will come off very easily this way. Toss the garlic “paper or shell” out, chop the garlic, and set aside.
    8. Meanwhile, cook the pasta al dente as directed on the package. Set aside. Be careful that your pasta doesn’t get sticky. If that happens, run it under cold water and let it drain again.
    9. Using a large saucepan heat the last two tablespoon of oil, add the half of the roasted, chopped garlic, the chopped onions, and all the chopped kale.
    10. Saute the kale until you start to see a vibrant green color on the kale, then add the roasted butternut squash and toss it gently. Transfer to a bowl and set aside.
    11. Using the same saucepan, add the remaining olive oil and chopped roasted garlic and start adding your pasta, making sure the stove is set to a medium heat.
    12. Coat the pasta with the olive oil and garlic until well covered.
    13. Add the kale and butternut squash from the bowl and toss it all together.
    14. The final touch is the cheese of your choice. Add salt or pepper if needed.

    Recipe adapted from: https://howdoesshe.com/butternut-squash-kale-pasta/

  • 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/