Tag: lettuce

  • CSA 2026 SPRING WEEK 5

    From Our Farm

    Beans, Tricolor

    Cucumbers

    Kale, Curly

    Lettuce, Panisse or Red Leaf

    Onions, Scallions

    Parsley

    Potatoes, Kennebec

    Squash, Summer Mix

    From Our Partners

    Blueberries – Blackwater Farms

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

    Blueberry Cucumber Salad

    Ingredients:

    • ⅔ cup sliced almonds
    • 3 tablespoons sugar
    • 8 cups spring greens, baby spinach or your greens of choice
    • salt and pepper
    • 4 baby seedless cucumbers, thinly sliced
    • 4 green onions, thinly sliced
    • 1 cup blueberries
    • ¼ cup finely grated parmesan cheese

    Creamy Balsamic Vinaigrette:

    • ¼ cup balsamic vinegar
    • 1 garlic clove, minced
    • 2 tablespoons heavy cream
    • 2 teaspoons dijon mustard
    • 2 teaspoons honey
    • pinch of salt and pepper
    • ½ cup extra virgin olive oil
    • 2 tablespoons fresh chives

    Instructions:

    1. Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds – about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
    2. In a large bowl, toss the greens with a generous pinch of salt and pepper. Sprinkle on the blueberries, cucumbers, green onions and parmesan cheese. Add the almonds on top. Serve immediately with the balsamic dressing!

    Creamy Balsamic Vinaigrette

    1. Whisk together the vinegar, garlic, cream, mustard, honey and a pinch of salt and pepper. Stream in the olive oil while whisking until emulsified. Stir in the chives. Serve with your favorite salad! This dressing stays great in the fridge. Just shake or whisk it to combine before serving.

    Recipe adapted from: https://www.howsweeteats.com/2020/06/blueberry-summer-salad/

  • CSA 2026 SPRING WEEK 2

    From Our Farm

    Bok Choy

    Broccoli

    Carrots, Sweet Baby

    Chard

    Fennel

    Lettuce, Milagro

    Peas, Snow

    Turnips, Tokyo

    From Our Partners

    Squash, Zucchini / Yellow – Urban Vegetable Project

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

    Roasted Fennel and Snow Pea Salad

    Ingredients:

    • 1 lb fresh fennel
    • 3 tbsp olive oil
    • sea salt
    • ground black pepper
    • 1 lemon
    • 2 tbsp pumpkin seeds or sunflower seeds, toasted
    • 5 oz. snow peas

    Instructions:

    1. Preheat the oven to 450°F (225°C).
    2. Cut the stalks and fronds off the fennel. Then cut the fennel bulb into small wedges. Arrange in a baking dish. Drizzle olive oil on top. Salt and pepper to taste.
    3. Cut the lemon in half and squeeze out the juice and save for something else. Cut the lemon rind into thin wedges and place around the fennel (oven-baked lemon gives a lovely flavor but you don’t have to eat them if you don’t want).
    4. Bake in the oven for 20–30 minutes or until the fennel has turned a nice golden color.
    5. While the fennel is baking, place the pumpkin seeds in a dry frying pan and toast over medium heat for a few minutes until browned but not burnt.
    6. Mix the roasted fennel with raw shredded snow peas and the dry toasted pumpkin seeds. Plate and serve with fish, chicken or meat.

    Recipe adapted from: https://www.dietdoctor.com/recipes/roasted-fennel-sugar-snap-salad

  • CSA 2023 Spring Week 12

    Week 12 of our Spring Season brings:

    Tulsi Basil

    Green Cabbage (Watsonia Farms)

    Cantaloupe

    Carrots (Clem’s Organic Gardens)

    Purple Daikon or Black Spanish Radish

    Lettuce (New Sprout Organic Farm)

    Onions (Scallions)

    Cubanelle Peppers

    Grape Tomatoes (New Sprout Organic Farm)

    Time to Renew!

    Our Spring Season is winding down, and a huge THANK YOU to those of you who have already renewed for the Summer Season that runs from July 5 – September 30! Haven’t renewed yet? Don’t worry – we’ve made it easy! On June 26, all CSA Memberships will automatically renew and charge your card on file for the same share type and apply any existing credit to your renewal. If you decide not to renew, no problem! To opt out, email us by June 25th to info@frogsongorganics.com and we will confirm receipt of your email by June 26th.

    During the summer season, we supplement your shares with lots of greens from our partner producers. You’ve probably already noticed these lettuces and herbs starting to pop up in your box, and this week our partners provide heartier veggies like cabbage, carrots, and tomatoes too. First though, when you open this week’s box, take a moment to breathe in the soothing aroma of the Tulsi Basil from our farm. This extraordinary herb’s adaptogenic properties improve your ability to manage stress. Boil water and steep for 5-10 minutes for a refreshing and calming hot or iced tea. We also share a delicious Tulsi Chai recipe below.

    This week’s crunchy, Cubanelle peppers also hail from our farm. These peppers are more sweet than spicy. Read below to learn how to make sofrito, that Latin sauce used to add a delicious flavor to rice, beans, meats, soups, and stews (it’s similar to the Cajun Holy Trinity and French Mirepoix). Or, if you’re in the mood for Italian cuisine, check out our recipe for stuffed Cubanelles; the recipe calls for hamburger, but if you want to take it to the next level, use our pastured pork – BAM!

    Recipes

    Sofrito

    Ingredients:

    • 2 green bell peppers seeded and chopped
    • 2 cubanelle peppers seeded and chopped
    • 4-5 aji dulce peppers seeded and chopped
    • 1 sweet red or white onion chopped
    • 8 cloves garlic chopped
    • 1 bunch cilantro leaves about 1 cup loosely packed
    • 1 cup cherry tomatoes, chopped
    • Salt to taste
    • ¼ cup olive oil

    Instructions:

    • Add all of the ingredients to a food processor. Process until you reach the consistency you prefer. Either chunky or very smooth.
    • Taste and adjust for salt.
    • Store in the refrigerator and uses as needed or freeze in small batches.

    Stuffed Cubanelle Peppers –simpleitaliancooking.com

    Ingredients:

    • 1 cup breadcrumbs
    • 1/2 cup grated Romano cheese
    • 1 beaten egg
    • 1 lb ground beef (or substitute FSO pastured pork)
    • 1 pint cubanelle peppers
    • 3 tbsp olive oil
    • 2 tbsp fresh basil
    • 2 tbsp fresh or dried parsley

    Instructions:

    • Preheat oven to 375 F.
    • Wash peppers and cut the tops off
    • In a medium bowl, mix all ingredients (except peppers) with the beef
    • Carefully stuff each pepper with the seasoned beef mixture
    • Place in an oven proof dish/pan (note – some mixture may come out)
    • Add a little water (about 1/4 cup maybe) to help steam them, cover and bake for 60 -90 minutes until the peppers are extremely soft and beef is cooked

    Tulsi Chai

    Ingredients:

    • 1 cup milk
    • 1 1/2 cup qater
    • 1 tea bag-black or green or 2 tsp tea leaves
    • 10 Tulsi leaves
    • 1/2 inch piece of ginger or turmeric (or 1/4 of both)
    • 1/2 tsp sugar

    Instructions:

    • Crush the Tulsi Leaves with ginger/turmeric with a mortar and pestle (coffee grinder works as well)
    • Add water to a pot and bring Tulsi mixture to a boil over medium hear. Add tea. Boil for 2 minutes.
    • Add milk and sugar, allow to boil and then reduce to a simmer.
    • When tea is to desired color, remove from heat.
    • Strain liquid and Enjoy!

  • Winter 2022 CSA – Week 6

    This week’s bounty includes the following items:

    • Braising Mix ( baby collards, rainbow chard and kales)
    • Cilantro, bunch
    • Baby Green Cabbage
    • Citrus – Lemons (for our Wednesday & Thursday members) or Oranges (for Friday & Saturday)
    • Watermelon Radishes
    • Spinach
    • Sweet Red Onions
    • Murasaki Sweet Potatoes
    • Butter Lettuce – Worden Farm (for our Wednesday & Thursday members) or Fennel (for Friday & Saturday)

    Roasted Sweet Potato & Cabbage with Cilantro Cashew Dressing – Darshana’s Kitchen

    Ingredients
    Roast Vegetables
    • 1/2 Small cabbage (big cuts)
    • 1 Medium sweet potato (sliced)
    • 1/2 cup water
    • salt (as per taste)
    • 1/4 teaspoon black pepper (crushed)
    • 1/4 teaspoon red chilli powder
    • 1/2 teaspoon oregano, dried
    • 1/2 tablespoon lemon juice
    Sauce
    • 1/2 cup cashew nuts
    • 1/2 cup cilantro
    • 1/2 clove garlic
    • salt (as per taste)
    • 1/4 ” Serrano pepper
    Instructions
    Roast Vegetables
    1. Preheat the over to 375 degrees. Chop the cabbage and sweet potatoes and place in a mixing bowl.
    2. In a small cup mix 1/2 cup water, salt, pepper, paprika, oregano and lemon juice.
    3. Pour the mix on to the cabbage and potatoes. Mix well and transfer onto a baking tray.
    4. Bake in the over for 20-25 minutes. Remove and toss the vegetables well and bake again for 20-25 minutes.
    Make the Sauce
    1. Soak the cashews in 1/2 cup water for 30 minutes.
    2. Place the cashews and the water it was soaked in into a blender. Add the cilantro, garlic, salt and Serrano pepper. Blend into a sauce.
    3. Pour the sauce over the cooked cabbage and sweet potatoes. Mix gently.
    4. Garnish with cilantro and serve hot.

    Homemade Cilantro Dressing – Little Broken Blog

    Ingredients
    • 1/2 bunch fresh cilantro
    • 2 garlic cloves
    • 1 Tbsp. white wine vinegar
    • 1/4 cup shredded Parmesan cheese
    • 2 Tbsp. pine nuts
    • 1/3 cup olive oil
    • 2 tsp. fresh lemon juice
    • 2–3 Tbsp. water
    • salt and pepper, to taste
    Instructions
    1. Combine all the ingredients in a bowl of a food processor. Pulse until smooth. Season with salt and pepper to taste and pulse couple more times. Serve immediately or store covered in the refrigerator for up to 5 days.

    Korean Seasoned Kale and Spinach – Abra’s Kitchen

    Ingredients
    • 1 large head of kale stripped from stem and leaves chopped (use bag of braising mix)
    • 32 ounces baby spinach (this is a lot of spinach – use bunch we provide and any other leafy green)
    • 3 tbsp soy sauce
    • 1 tbsp sesame oil
    • 1 tbsp rice vinegar
    • 2 tsp coconut palm sugar (honey or cane syrup will do!)
    • 1 tbsp Korean chili pepper flakes, Gochugaru
    • 2 large garlic cloves crushed
    • 3 scallions chopped, white and green part
    • 1 tbsp sesame seeds
    Instructions
    1. Prepare kale by ripping from stems and chopping into bite size pieces.
    2. Put a large pot of water on to boil, salt generously.
    3. Once boiling drop kale leaves in and allow to cook for 2-3 minutes until they are bright green. Remove from pot and gently squeeze to remove some of the moisture (I do this by pressing a wooden spoon into the spoon I am using to remove the greens).
    4. Repeat with spinach.
    5. In a medium bowl whisk together remaining ingredients.
    6. Toss greens with dressing, top with sesame seeds.
    7. Serve immediately or store in the refrigerator for 7 days. Wonderful warm, hot or chilled.

    Radish Salsa – Simple Seasonal

    Ingredients
    • 2 C radishes, finely chopped
    • 3/4 C jalapeños, seeded and small-diced
    • 6 green onions, finely chopped
    • 2 garlic cloves, minced
    • 2 Tbsp cilantro, finely chopped
    • 2 Tbsp lemon juice, freshly squeezed
    • 1/4 tsp salt
    Instructions
    1. Prepare the salsa ingredients and place them in a medium-sized bowl. Mix until evenly combined. 
    2. Store in the refrigerator until you are ready to serve.

  • Winter 2022 CSA – Week 4

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

    Traditional Braised Daikon- Serious Eats

    Ingredients
    Braised Daikon
    • 1 pound daikon radish
    • 1 1/2 tablespoons polished white rice
    • 3 cups Kelp Stock or low-sodium vegetable stock
    • 1/4 cup Spicy Miso Sauce (above)
    • 1 to 2 teaspoons black sesame seeds
    • 1 tablespoon thinly sliced scallion (green part only)
    Spicy Miso Sauce
    • 1 cup aged brown miso
    • 1/2 cup plus 1 tablespoon sugar
    • 3/4 cup mirin (sweet cooking wine)
    • 1/4 cup plus 2 tablespoons sake (rice wine)
    • 1/4 cup lemon juice
    • 1 to 2 teaspoons red pepper flakes
    Instructions
    1. For the spicy miso: Place the miso, sugar, mirin, and sake in a medium pot and whisk until smooth. Place the pot over medium heat and bring it to a simmer.
    2. Cook the mixture, stirring constantly, for 4 to 5 minutes. Add the lemon juice and cook for 8 minutes, stirring occasionally. Turn off the heat, add the red pepper flakes, and stir. (Extra sauce can be stored in the freezer.)
    3. For the daikon: Peel the daikon radish and cut out 4 disks measuring 2 1/2 inches in diameter and 2 inches thick. Place the daikon disks in a medium pot with enough cold water to cover them by 2 inches. Wrap the rice in a double layer of cheesecloth, create a sack by tying the neck with kitchen string, and add it to the pot. Bring the water to a simmer over medium heat, then decrease the heat to medium-low, and cook the daikon, uncovered, for 30 to 45 minutes.
    4. Using a slotted spoon, carefully remove the daikon disks, discard the water and rice, and rinse the disks in a bowl under cold water. Change the water several times. Drain the daikon disks again. Place the kelp stock in the cleaned pot over medium heat and bring it to a simmer. Add the daikon disks, decrease the heat to low, and cook the daikon for 30 minutes. While the daikon is cooking, mix the Spicy Miso Sauce with 2 tablespoons of the stock from the pot to loosen the sauce.
    5. Using a slotted spoon, transfer the daikon to serving bowls, and reserve the stock for later use in other dishes (like a base for miso soup). Using a spoon, pour the spicy sauce over the daikon disks. Garnish with the sesame seeds and scallion and serve. Warn your guests that the daikon radish may be quite hot in the center.

    Roasted Cabbage Wedges Recipe – Good to Know

    Ingredients
    • 1 small winter green cabbage, cut into 8 wedges, core trimmed
    • 4-5 tbsp olive oil
    • 1 tbsp caraway, or cumin, seeds
    • Salt and freshly ground black pepper
    • 1 large lemon, cut into 4 wedges
    Instructions
    1. Set the oven to 425°F. Brush the cabbage wedges all over with oil. Put them on a baking tray. Sprinkle with the seeds and season well. Add the lemon wedges.
    2. Roast for about 25-30 mins, turning them over halfway through cooking. Squeeze lemon juice over before serving.

    Mashed White Sweet Potatoes – Spruce Eats

    Ingredients
    • 2 pounds white sweet potatoes
    • Salt, to taste
    • 3 tablespoons melted butter, salted or unsalted
    • Freshly ground black pepper, to taste
    • 1/4 cup whole milk, warm
    • 1 chili pepper, minced
    • 1/4 cup sliced green onions, white and green parts
    Instructions
    1. Gather the ingredients.
    2. Peel the sweet potatoes and cut them into large pieces.
    3. In a large pot, place the potatoes, cover with water, and bring the pot to a boil over high heat.
    4. When the pot comes to a boil, salt the water, and let the sweet potatoes cook until a knife inserts easily into them, about 20 minutes.
    5. Drain the sweet potatoes thoroughly.
    6. Add the drained potatoes back into the still-hot pot along with the butter, pepper, and milk. Mash the potatoes until they are smooth. Season with the chili pepper and salt to taste. Mix well.
    7. Fold in the green onions.
    8. Serve immediately and enjoy.

    Cabbage and Carrot Stir-fry – Spice Trunk

    Ingredients
    • 4 Cup Cabbage ,finely chopped
    • 1 Cup Carrot, finely chopped
    • ½ Cup Green Peas (use our snow peas!)
    • 1 Small Onion ,finely sliced
    • 1 Tbsp Oil
    • ½ Tsp Turmeric Powder
    • Salt ,according to the taste
    • 1 Tbsp Lemon /Lime Juice
    • ¼ Cup Chopped Fresh Cilantro Leaves
    • ½ Tsp Fenugreek seeds
    • 2 Green Chili (Optional)
    Instructions
    1. Wash and chop /slice all the vegetables.
    2. Take a wok /Pan .
    3. Add oil to it .Heat oil till it reaches its smoking point.
    4. Add fenugreek seeds and green chili to it . Sauté it for 30 seconds. Don’t let fenugreek seeds turn brown otherwise they will turn bitter.
    5. Add onion and stir it on high flame for 1 minute .Add cabbage ,carrot to it and turn the flame to medium /low. Add turmeric and salt at this time .
    6. Cook for 2 minutes on low flame and add green peas to the pan .
    7. Cook it for 2 minutes more .Suppose you want more crunch then reduce the time to 1 minute.
    8. Cook it on high flame for 30 second .Add lime /lemon juice ,and green cilantro to it .
    9. Serve it with any bread ,rice or just like that.
    10. Enjoy.