Tag: Lemon basil

  • CSA 2026 SPRING WEEK 13

    From Our Farm

    Basil, Lemon

    Cabbage, Baby

    Onion, Sweet Red (Cured)

    Peppers, Sweet Habanero

    Potatoes, Kennebec

    From Our Partners

    Dandelion Greens – Tendwell Farm

    Fennel – Tendwell Farm

    Stonefruit Medley – Watsonia

    Tomatoes, Heirloom – Clem’s Organic Gardens

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

    Fennel, Peach, and Pesto Salad

    Ingredients:

    2 medium fennel bulbs, sliced paper thin
    2 Persian cucumbers, very thinly sliced
    1/3 cup mixed basil and mint
    2 peaches, pitted and sliced
    1/4 cup crumbled feta cheese
    1 tablespoon extra-virgin olive oil, more for drizzling
    2 tablespoons toasted and crushed pistachios
    1 1/2 tablespoons fresh lemon juice, more for to taste
    1/2 teaspoon sea salt
    Scoops of pesto
    Freshly ground black pepper

    Instructions:

    1. In a medium bowl, toss together the fennel, cucumber, olive oil, lemon juice, salt, and several grinds of black pepper.
    2. Arrange the fennel mixture on a platter along with the peaches, herbs, pistachios, feta, and scoops of pesto. Drizzle with olive oil and season to taste as desired.

    Adapted from: https://www.loveandlemons.com/summer-fennel-salad/

  • CSA Summer 2 – Week 6

    This week our CSA Members are receiving ELEVEN awesome items listed below!

    We are harvesting from our farm:

    • Lemon Basil
    • Jalapeño Peppers
    • Saijo Persimmons – let fully ripen, until very soft before eating
    • Purple Potatoes
    • Sweet Potato Greens or Malabar Spinach

    Plus these items from our partner producers:

    • Beets and Carrots from Clem’s Organic Garden
    • Tomatoes, Grape or Campari, from New Sprout Organic Farm
    • Green and Yellow Bell Peppers from New Sprout Organic Farm
    • Vidalia Onions from Oso Sweet

  • CSA Summer 2 – Week 3

    This week, we will be harvesting the following produce from our farm:

    • Lemon Basil, Bunch
    • Bi-color Okra
    • Purple or Bi-Color Potatoes (Purple & White)

    And from our Partner Producers, the following yummy produce:

    • Green Cabbage – NSOF
    • Orange Carrots, loose – COG
    • Dandelion Greens, Bunch – NSOF
    • Yellow Bell Peppers –NSOF
    • Slicer Tomatoes – NSOF
    • Green Leaf Lettuce – OAF

    Dandelion Tart – NY Times Cooking

    Ingredients
    • 1 generous bunch dandelion greens, about 12 ounces
    •  Salt to taste
    • 2 tablespoons extra virgin olive oil
    • 1 small onion, chopped
    • 6 mushrooms, sliced (about 1 cup sliced mushrooms)
    • 1 or 2 garlic cloves (to taste), green shoots removed, minced
    • 4 large or extra large eggs
    • ¾ cup low-fat milk
    •  Freshly ground pepper
    • ¾ cup Gruyère cheese, grated (3 ounces)
    • 1 yeasted olive oil crust
    Instructions
    1. Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.
    2. Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
    3. Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add 1/2 teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.

    Variation: Omit the crust and make this as a gratin. If you wish, you can make the gratin using only three eggs and 1/2 cup milk.

    Advance preparation: You can prepare the greens up to three days in advance and keep them in the refrigerator. You can make the recipe through step 2 several hours before assembling and baking the tart.

    Asian Slaw Recipe with Basil

    Ingredients

    For the dressing

    For the slaw

    • 4 cups green cabbage, washed and dried, finely sliced
    • 1½ cups red bell pepper, washed and dried, thinly sliced
    • ⅓ cup red onion, thinly sliced
    • about 3 dozen medium-sized basil leaves, washed and dried, finely chopped
    Instructions

    For the dressing

    1. In a small bowl, whisk the vinegar with the lemon juice, sugar, garlic, chili paste and ginger. Once it’s blended, gradually whisk in the oil. Set aside.

    For the slaw

    1. In a medium-sized mixing bowl, combine the cabbage, peppers, onion and basil.

    Assembly

    1. Drizzle the slaw with the dressing and serve!

  • Summer 1 CSA – Week 4

    • Lemon Basil, bunch
    • Napa or Green Cabbage – New Sprout Organic Farms
    • Fennel – New Sprout Organic Farms
    • Dandelion Greens, bunch – New Sprout Organic Farms
    • Baby Green Aquaponic Romaine Lettuce – Trader’s Hill Farm
    • Red Onions, cured
    • Slicer Tomatoes
    • Rainbow or Baby Carrots, loose
    • Florida Pears – We grow a few different varieties on the farm. The type in your CSA share is fine textured, and will be ripe when soft. You can keep a few at a time on the countertop to ripen (the rest in the fridge). We don’t ever spray our pears, so expect blemishes from weather and biotic factors. Feel free to peel the outer protective layer of skin with a potato peeler. We hope you enjoy!

    Warm Fennel Vinaigrette – Food & Wine

    Ingredients
    • 1/3 cup extra-virgin olive oil
    • 2 medium fennel bulbs—halved, cored and finely chopped, plus 2 tablespoons coarsely chopped fennel fronds
    • 2 tablespoons sweet wine vinegar, such as Late Harvest Riesling, or seasoned rice vinegar
    • 2 tablespoons fresh lemon juice
    • Salt and freshly ground pepper
    Instructions

    In a large skillet, heat the olive oil until shimmering. Add the chopped fennel bulbs and cook over moderately high heat, stirring frequently, until golden and tender, 8 to 10 minutes. Let the chopped fennel cool in the skillet for 10 minutes, then stir in the vinegar and lemon juice and season with salt and pepper. Reheat and stir in the fennel fronds just before serving.

    Lemon Basil Cookies – Blue Bowl Recipes

    Ingredients
    • 2 cups all-purpose flour
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 3/4 cup butter, softened (1 and 1/2 sticks)
    • 3/4 cup granulated sugar
    • 1 egg
    • 1 tbsp lemon zest
    • 1 tbsp fresh lemon juice
    • 1/3 cup chopped lemon basil, or regular basil, if you can’t find lemon basil
    • 1/3 cup shelled and chopped pistachios
    • 3 tbsp sugar, cane sugar works well because of it’s coarser texture
    Instructions
    1. Make the cookie dough: Whisk together flour, baking soda, and salt. Set aside. In another bowl, with a mixer, cream the softened butter well. Add the sugar and cream well. Add the egg, mixing until just combined. Add the lemon zest, lemon juice, and basil next, and mix until just combined. You can add a handful or two of the chopped pistachio nuts here to the dough for extra OOMPH (I like to do this). Add the dry ingredients into the bowl with the wet ingredients in two additions, mixing between each. Form the dough into a slightly flattened disc and wrap in plastic wrap. Chill in the fridge for an hour, or in the freezer for 20 minutes. 
    2. Make the topping: While the dough is chilling, prepare the topping and preheat the oven to 350 degrees. Shell and chop your pistachios – you can chop them with a knife or throw them in a food processor and pulse until you have small chunks – don’t pulse them into a powder. Mix the pistachios & sugar in a small bowl. 
    3. Bake: Shape the dough into small balls (about 1 tbsp each). Roll each ball in the sugar/pistachio mixture and place on a parchment paper-lined cookie sheet. Bake 10-12 minutes. Let cool a few minutes on pan before moving to a cooling rack. 
    4. Serve + Store: Enjoy immediately! Once cooled, store in an airtight container at room temperature for 5-6 days. Make ahead: Cookie dough can be made ahead and refrigerated for 1 day before baking. Dough can also be frozen for up to 3 months. Move to the fridge the day before you plan to bake the cookies so the dough can soften a bit, but still stays chilled. 

    Easy Napa Cabbage Slaw – My Every Day Table

    Ingredients
    • 1 medium head of napa cabbage, thinly sliced
    • 4 oz blue cheese crumbles
    • 1/4 onion, thinly sliced
    • 1 clove garlic, minced
    • 1/4 cup olive oil
    • 2 Tbsp. apple cider vinegar
    • 1 tsp. dijon mustard
    • 1 tsp. honey
    • 1/2 tsp. celery seed
    • 1/2 tsp. sea salt 
    • pinch black pepper

    Celery Seeds – This ingredient gives the napa cabbage slaw dressing a distinct flavor, but if you don’t have any, you can use celery salt 1/2 teaspoon of celery salt and omit the salt in the dressing. Add more salt to taste if necessary.
    Apple Cider Vinegar – Anything with a sweeter flavor, like a white balsamic or white wine vinegar will work here.

    Instructions
    1. Prep ingredients: Thinly slice cabbage and onion. Mince garlic. 
    2. Layer napa cabbage, onions, and blue cheese in serving bowl and chill until serving.
    3. Whisk together garlic, olive oil, apple cider vinegar, dijon mustard, honey, celery seed, sea salt, and pepper until emulsified. 
    4. Toss dressing with cabbage and chill for 5-10 minutes before serving.

    Lebanese Dandelions with Caramelized Onions (Hindbeh) – Forager Chef

    Ingredients
    • 1 large onion
    • 2 tablespoons extra virgin olive oil, plus more for serving
    • Kosher salt and fresh-ground black pepper
    • 8 ounces fresh dandelion greens or other strong-tasting (not necessarily bitter) wild greens
    • A good pinch of fresh ground cumin
    Instructions
    1. Cut the top and bottom from the onion, remove the skin, and halve it top-to-bottom. Set the halves, cut-sides down, on a cutting board, and halve them through the equator. Slice the onion into 1-inch (2.5 cm) julienne, as thin as you can.
    2. In a 10-inch skillet or similar wide pan, heat the lard or oil until very hot, then add the onion and turn the heat down to medium. Season with a pinch of salt and cook for 20 to 30 minutes, stirring occasionally, until the onion is deeply browned and aromatic, deglazing with a tablespoon of water as needed if the pan threatens to dry out (I like my onion quite dark).
    3. Remove half of the onion and reserve.
    4. Meanwhile, cook the greens in salted water until they’re tender and taste good to you, then shock in cold water, drain, squeeze out excess water, and coarsely chop.
    5. Add the greens to the pan with the onion, mix and warm them through, adding the cumin and a little water if needed to moisten.
    6. Taste and correct the seasoning for salt and pepper, then top with the reserved onion and serve hot with lemon wedges and drizzles of extra virgin olive oil.

  • Spring CSA – Week 11

    Our members will enjoy the following produce in their shares this week:

    • Lemon Basil, Bunch – use anywhere you would use fresh basil and lemon flavors!
    • Green and Yellow Snap Beans
    • Sweet Corn
    • Cucumbers
    • Romaine Lettuce
    • Peaches
    • Red Radishes, Bunch
    • Sweet Yellow Onions, cured
    • Fresh Turmeric

    Southwest Roasted Potato Salad – source: Aberdeen’s Kitchen

    Ingredients
    • 2 lbs baby red potatoes, halved
    • 1 corn on the cob, husk on
    • 1 red bell pepper, diced
    • 1 orange bell pepper, diced
    • 1 green bell pepper, diced
    • ½ teaspoon cumin
    • ¼ teaspoon ancho chili pepper powder
    • 1 tablespoon coarse salt
    • 1 teaspoon pepper
    • 1 tablespoon fresh dill, minced + extra roughly chopped to garnish
    • Green onion, thinly sliced to garnish
    • 3 tablespoons olive oil
    Instructions
    1. Preheat oven to 400˚F.
    2. Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.
    3. Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.
    4. While vegetables continue to cook, remove the husk from the corn and slice off the kernels.
    5. When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh dill and green onion to garnish.

    Basil Simple Syrup – source: Herb Society

    1 ½ cups water
    1 ½ cups sugar
    About 8 to 10 sprigs lemon basil (or other type of basil)
    In a small saucepan, combine water and sugar. Gently bruise the basil leaves and add to the
    mixture. Bring to a boil over moderate heat. Remove from heat, cover and let stand for at least
    30 minutes. Squeeze the leaves as they are removed from the pan and discard. Cool and store
    in the refrigerator for 6-8 weeks or freeze.

    Lemon Basil Cashew Sauce – source: Zested Lemon

    Ingredients
    • 2 Tbsp. lemon juice
    • Zest from 1 lemon
    • 1/2 cup cashews (soaked over night if you don’t have a high quality blender)
    • 1/2 cup water
    • 1/2 cup olive oil
    • 1 cup fresh basil leaves, lightly packed
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    Instructions
    1. Blend all ingredients on high speed until smooth. Use immediately or store in a sealed container in the fridge until needed.
    2. Use it as a dressing on salads and grain bowls. Use it as a pasta sauce with your favorite noodles. Dip fries or veggies in it. Spread it a your favorite sandwich or wrap. So many options!

    Fresh Corn Salad – source : Harvest to Table

    Ingredients
    • 6 to 8 ears fresh corn, husks and silk removed
    • 10 cherry tomatoes halved (or substitute tomatillos, blanched, peeled, and sliced into ⅛-inch rounds)
    • 1 medium green bell pepper, remove the ribs and then chop (or substitute 1 large avocado, pitted, peeled, and cut into ½-inch cubes)
    • 1 small to medium red onion, diced or thinly sliced
    • 3 tablespoons fresh chopped cilantro leaves (or substitute ⅓ cup chopped basil)
    • 2 tablespoons Champagne vinegar (or substitute white wine vinegar with a touch of Meyer lemon juice if you want a less sweet taste)
    • 1 teaspoon Dijon mustard
    • ¼ cup extra-virgin olive oil
    • Coarse kosher salt and freshly ground black pepper to taste
    Instructions
    1. Cook—blanch–corn in a large pot of boiling water until warmed through, 2 to 3 minutes; drain and then plunge into ice water or cool under cold running water.
    2. Hold each cob vertically over a wide, shallow bowl. Using a sharp knife, slice straight down, cutting under the kernels letting them fall into the bowl.
    3. Combine corn, chopped tomatoes, onion, bell pepper, and cilantro in a large bowl.
    4. Make vinaigrette by combining the remaining ingredients and whisk until blended. Pour the vinaigrette over the combined corn and vegetables and toss gently.