Tag: malabar spinach

  • CSA Summer 2023 Week 5

    Frog Song Organics

    Fairy Tale Eggplant

    Pineapple Pears

    Shishito Peppers

    Tricolor Potatoes

    Malabar Spinach on the stem

    Watsonia Organic Farm

    Green Cabbage

    Zucchini Squash Mix

    Clem’s Organic Gardens

    Carrots

    New Sprout Organic Farm

    Grape Tomatoes

    Tis the season for peppers! We’ve included a mix of sweet and spicy in recent shares, and this week brings the return of our mild Shishitos. An over-abundance of fresh peppers is a great problem to have this time of year. If you’re looking for ways to savor this taste of summer later in the year but don’t have canning equipment, we suggest these methods:

    Pickling is a great alternative to canning. You don’t need any special equipment, and the process is similar to canning regular pickles. Steep sliced peppers in a 50:50 mixture of vinegar and water, with 1 teaspoon salt per pint. The peppers stay crisp because they are never heated, and after a few days in the fridge they taste like pickled peppers.

    To freeze ‘em,  wash and drying thoroughly before stashing in the freezer. We also recommend removing the stem and seeds, unless you need them for later. For larger varieties, like bell peppers, cut them in half, in fourths, or in strips, and remove the stem and seeds. Put the pieces on a cookie sheet so they aren’t touching, then flash freeze for about 15-30 minutes. This will keep them from sticking together later. Once solid, you can store peppers in a baggie, or any other freezer safe container.

    Then there’s drying. The nice part about this is that reduces storage space. Pop them into your dehydrator, or put them into the oven on the lowest setting. Be patient, it can take several hours for them to dry completely. With smaller peppers, the thin walls lend themselves to stringing whole peppers together by passing a needle and thread through their caps, and hanging them in a warm, well-ventilated space for about two weeks. Remember, the thicker the pepper, the longer this will take.

    Once dried, peppers can be pulverized into flakes in a food processor, or steeped in vinegar to make sauce for sprinkling over cooked greens and other veggies. Dried hot peppers are also great for making homemade chili paste! Place a few dried hot peppers in a dry pan, and toast them over medium-high heat, stirring constantly, for four to five minutes. Then cover with warm water for an hour. Add some salt and a couple of cloves of finely minced garlic, pulverize into a paste.

    Here at the farm, we love the taste and simplicity of this blistered Shishito pepper recipe. Scroll for more recipes inspired by this week’s share below!

    Also, those long stalks long stalks in this week’s share are Malabar Spinach. On a rare occasion our Malabar crop jumps up with some abundant, succulent shoots. Instead of picking just the leaves we bunch these shoots, traditional style. The stalks are fibrous but can be sauteed. We recommend snacking on just the new tendrils and the leaves themselves. 🙂

    Mozzarella, Basil & Zucchini Frittata

    Ingredients:

    • 2 tablespoons extra-virgin olive oil
    • 1 ½ cups thinly sliced red onion
    • 1 ½ cups chopped zucchini or squash
    • 7 large eggs, beaten
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ⅔ cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
    • 3 tablespoons chopped soft sun-dried tomatoes (or substitute 2 fresh grape tomatoes, chopped)
    • ¼ cup thinly sliced fresh basil

    Instructions:

    • Position rack in upper third of oven; preheat broiler.
    • Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
    • Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.
    • To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.

    Carrot Soup

    Ingredients:

    • 1 small onion, chopped
    • 1 clove garlic, minced
    • 2 tablespoons olive oil or lard
    • 6 medium carrots, chopped
    • 2 teaspoons dried dill
    • 4 cups vegetable stock
    • Salt and pepper to taste
    • Garnish with basil or fresh mint (optional)

    Instructions:

    • Sauté onion and garlic in olive oil or lard over medium-low heat. Add carrots, dill, turmeric, pepper, and salt. Sauté 10 minutes.
    • Add stock, bring to a boil, and reduce to simmer for about 30 minutes. Allow to cool.
    • In a blender, puree soup, return to pot, simmer for 30 minutes.
    • Can garnish with basil or fresh mint.

     

  • CSA 2023 Summer Week 3

    Italian Basil
    Seminole Pumpkin
    Japanese Eggplant
    Bicolor Okra
    Sweet Habanero Peppers
    Florida Pears
    Kennebec Potatoes
    Malabar Spinach
    Grape Tomatoes (Watsonia Organic Farms)

    It’s Basil season! Here’s a few tips to keep your Summer Week 3 delivery fresh. We recommend this countertop method because it should keep the basil fresh for around two weeks AND smells lovely! 🙂

    Below we share our focaccia recipe – topped with grape tomatoes, basil, and sweet Habaneros, this bread is the bomb!

    You’ve probably started to noticed veggies from partner-grower Clem’s Organic Gardens in previous shares, like heirloom tomatoes and carrots. Farmer John visited Clem’s farm to learn more about his methods and geek out on sharing regenerative best practices. Clem’s soil is something to tout: For seven years he’s been nurturing his soil with compost and wood chips. At the risk of oversimplifying, basically, the result is some pretty amazing dirt. His carrots are hand harvested and packed with all the nutrients the fertile soil provides, and his tomatoes are grown directly in the dirt with the help of the “lower and lean” method and greenhouse. Watch Farmer John’s video of his visit here. You’ll learn why we trust him and pick up a few things to try at home in your own gardens.  Another partner, Watsonia Organic Farms, provided the grape tomatoes in this week’s share. These sweet lovelies were the inspiration behind the Buddha bowl recipe below. We’d love to see your own kitchen magic! Tag us on IG at frogsongcsa. 🙂

    Poached Egg Buddha Bowls with Grape Tomatoes

    Ingredients:

    • 3/4 cup wheat berries
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 tablespoon thinly sliced fresh mint leaves
    • 1 tablespoon fresh basil leaves
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground pepper
    • 1/2 cup quartered grape tomatoes
    • 1/2 cup ricotta cheese
    • 2 tablespoons Greek olives
    • 2 large eggs

    Instructions:

    • Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly.
    • Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese, herbs, and olives.
    • To poach each egg:
      • Bring a pot of water to a gentle boil, then salt the water. Crack eggs into a small cup.
      • With a spoon, begin stirring the boiling water in a large, circular motion.
      • When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks.
      • Cook for about 2 1/2 to 3 minutes.
      • Using a slotted spoon, remove the egg (or eggs) to each of the bowls.
    • Drizzle with additional oil and sprinkle with more pepper.

    Seminole Pumpkin Crisp

    Ingredients for the topping:

    • 1 1/4 cups oats
    • 1 cup flour**
    • 1 cup pecans, roughly chopped
    • 1 cup coconut sugar or brown sugar
    • 1/2 tsp. cinnamon
    • 1/2 tsp. nutmeg
    • 1/4 tsp. salt
    • 1 stick butter, room temperature

    Ingredients for the filling:

    • 1 seminole pumpkin (4 cups roasted)
    • 1 1/2 cups full-fat coconut milk
    • 1/2 cup coconut sugar or brown sugar
    • 1 tsp. vanilla
    • 1/2 tsp. nutmeg
    • 1/2 tsp. cinnamon
    • 1/4 tsp. salt
    • 1 tablespoon coconut oil
    • 2 tablespoons melted butter (optional

    Instructions:

    1. Heat the oven to 350.
    2. Line a rimmed baking sheet with parchment paper. Slice the pumpkin in half. Remove the seeds and pulp. Bake 45 minutes, or until the skin begins to blister. It’s done when it can be easily pierced with a fork. Set aside to cool.
    3. Combine the oats, flour, pecans, sugar, cinnamon, nutmeg, and salt in a bowl. Slice the butter into 8 pieces over the top of the bowl. Using a pastry blender or two butter knives, cut in the butter until it’s well-distributed and the mixture becomes coarse and crumbly. It should look like beach sand and shells.
    4. Once the pumpkin has cooled, peel it and slice it into chunks. Measure out about 4 cups of the pumpkin into a bowl (save the rest for another use). Smash it with a fork. Add the coconut milk, sugar, vanilla, cinnamon, nutmeg, and salt. Mix well.
    5. Oil a cast-iron skillet with 1 tablespoon coconut oil.
    6. Pour the filling into the skillet. Sprinkle the topping evenly over the top. Drizzle the melted butter over the top.
    7. Bake for 35 minutes, or until it’s golden brown and the edges are bubbly.
    8. Serve warm, topped with ice cream and freshly grated nutmeg.

    Tomato Basil Focaccia

    Ingredients

    Dough:

    • 3 cups all-purpose flour, plus extra for dusting
    • ½ cup Semolina, plus extra for dusting
    • 2½ tsp active dry yeast
    • 2 tsp sugar or honey
    • 2 tsp salt
    • 1 tbsp olive oil plus extra for greasing
    • 1¼ cups lukewarm water ( add 2-3 tbsp more as needed)

    Toppings:

    • 2 tbsp extra virgin olive oil
    • 10-12 basil leaves
    • 6-7 grape tomatoes, halved
    • 4-5 cloves garlic, finely chopped
    • 2-3 sweet Habenero peppers
    • ¼ cup cheese, crumbled
    • 5 olives, sliced

    Instructions:

    • Proof the yeast: In a small bowl, mix the yeast, lukewarm water, and sugar. Allow the yeast to bloom for 5-6 minutes or until you see the yeast becoming frothy. Once bloomed, add in the olive oil.
    • Prepare the dough: In a large bowl mix the flour, semolina and salt. Then gradually pour in the yeast and olive oil mixture and start mixing with a spoon until the mixture comes together. When the mixture gets hard for the spoon to mix, then start kneading the dough with your hands in a circular motion, helping the yeast mixture evenly incorporate into the dough. Certain flours may require more water, so add more water, if needed, slowly 1 tbsp at a time. I used 1½ cups water. Keep doing this till the mixture comes together as a sticky dough.
    • Knead the dough: Sprinkle some flour onto a clean surface and knead the dough vigorously for 10 minutes. Just keep rolling, pushing and folding the dough over and over till you have a soft, smooth, and spongy dough. Add a little flour in between if the dough starts to stick to your hands, but don’t dry the dough out by adding too much. This will help the gluten develop and make the dough more elastic.
    • First dough rise: Grease a bowl with some olive oil and then shape the dough into a ball and place it in the bowl. Cover with cling wrap and let rest in a warm place for 45 minutes or until double in size.
    • Shape the dough: Stretch the proofed dough into the shape of your baking dish. Flour your work surface to ensure it doesn’t stick while you’re shaping it.
    • Prepare the dish: Grease your 13″ x 9″ baking dish with olive oil and sprinkle some semolina. Then, add in your dough, using your fingers to guide it towards the edges so it fills up the whole pan. Now, pour the topping olive oil over the dough.
    • Make dips and wells: Use your fingers to gently press into the dough like a piano to make lots of rough dips and wells.
    • Add the toppings: Add chopped garlic followed by basil, cherry tomatoes, cheese and olives. Sprinkle more basil and other herbs of choice on top.
    • Second dough rise: Now cover the dish again with a damp towel to retain humidity. Let it rest in a warm place and allow to rise for another 30 minutes.
    • While the dough is rising, preheat the oven to 425oF/220oC.
    • Bake: Gently press the toppings into the dough to ensure that are nicely embedded into the dough. Now, bake the focaccia for 20-25 minutes until golden brown. As soon as you take it out from the oven, brush with olive oil for extra shine and let it cool for 10-15 minutes on a mesh rack.
    • Serve warm and enjoy as a snack or slice it in between and enjoy as a sandwich with your favorite filling!

  • CSA 2023 Spring Week 13

    Italian Basil

    Fairy Tale Eggplant

    Yellow Peaches (Watsonia Organics)

    Sweet Onions (Cured)

    Sweet Habanero Peppers

    Jalapeno Peppers

    New Red Potatoes

    Malabar Spinach

    Cherry Tomatoes

    Thank you, CSA Members!

    It’s the final week of our Spring season! Thank you for your support of our farm as well as our partner growers. During the upcoming Summer season, we’ll supplement your share with fresh fruits and veggies from their farms, like the juicy, sweet yellow peaches in this week’s box. We carefully vet each partner to ensure they share our values and high standards and are proud to call them part of our Frog Song family!

    The arrival of summer brings an abundance of spicy peppers from our fields. This week’s CSA share includes two varieties: habaneros and jalapenos. While these aren’t the hottest peppers in the world, they do pack a punch. Both contain large amounts of capsaicin, the compound that gives hot peppers their heat (it’s also a phytonutrient and gives these little guys a slew of health benefits!). So how hot are they?

    The heat level of a chile pepper is measured in Scoville heat units or SHU. Pepper heat ranges from zero to 1,400,000 Scoville units. Habaneros have 100,000 to 300,000 SHU which is around 10 to 30 times hotter than a jalapeño. With that in mind, we share these tips to handle them safely.

    1. Wear gloves. Not only can the burning sensation irritate your skin, but the peppers can also leave a residue on your fingers, and you might forget and rub an itchy eye.
    2. Realize that a little habanero goes a long way. Taste your dish as you go to make sure you don’t overdo it. The hottest parts of the pepper are the habanero seeds and the veins, so remove all of those to reduce the heat before adding to your recipe.
    3. Know the remedy for pepper burn. When you cook with hot peppers, chances are you’ll consume too much at some point. If that happens, drink milk, which has just enough acidity to quell the burning in your mouth. Other options include sugar, milk chocolate, and alcohol like tequila. For topical pepper burns that irritate your skin, apply either cold milk or lemon juice. A glass of cold water might be tempting, but avoid it at all costs—it will only spread the burning sensation.
    4. Remove the pepper’s skin first. The skin of a habanero is thin, but it can be tough to break down with your teeth. To remove the skin, roast the peppers over a gas or coal grill for ten minutes or roast them in the oven for the same amount of time. This will loosen the skin of the pepper and make it easier to peel off.

    Recipes

    Simple Habanero Hot Sauce – peppergeek.com

    Ingredients:

    • 5-10 medium Habaneros
    • 1/4 cup white vinegar
    • 2 tsp olive oil
    • 2 tsp cane sugar (of FSO cane syrup)
    • 1 cloves garlic
    • 1/4 tsp salt

    Instructions:

    • Wash peppers, remove stems, and chop
    • In a sauce pan, heat the olive oil on low until it shimmers. Add the peppers and cover. Cook until the peppers are very soft, about 8 minutes. *
    • Add garlic and cook until fragrant, about 2 minutes.
    • Add remaining ingredients. Simmer, cover, and cook for an additional 10 minutes.
    • Remove the mixture from heat and allow to sit, covered, for 10 minutes or until cool.
    • Pour the mixture into a blender or food processor and blend until smooth. If the consistency is too thick, add vinegar by the teaspoon and blend until right.

    *Note: Cooking habaneros releases capsaicin (the hot stuff!) into the air. We recommend opening windows for ventilation and wearing a mask if necessary.

    Jalapeño Infused Olive Oil

    Ingredients:

    • 3 jalapeño peppers destemmed, seeded, and sliced in half
    • 1 cup olive oil

    Instructions:

    • In a sauce pan, heat 1 cup of the olive oil over medium, then add in the jalapeño halves. Let them simmer in the oil over medium for 5 minutes, stirring frequently.
    • Add the remaining oil and reduce the heat to low. Continue stirring for 5 minutes.
    • Remove the saucepan from the heat, cover, and allow the oil to rest and cool for 1 hour.
    • Strain the oil into a bottle or jar to remove the jalapeño pepper halves and seeds.

    FSO tip: Keep the seeds in when cooking for a spicier olive oil.

    Baba Ganoush

    Ingredients:

    • 4-6 small eggplants
    • 1 medium clove of garlic, pressed or minced
    • 2 tablespoons lemon juice, more if necessary
    • ¼ cup tahini
    • ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
    • 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
    • ¾ teaspoon salt, to taste
    • ¼ teaspoon ground cumin
    • Pinch of smoked paprika, for garnish

    Instructions:

    1. Preheat the oven to 450 degrees
    2. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in a parchment-lined baking dish with the halved sides down.
    3. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes. Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
    4. Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
    5. Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
    6. Stir in the parsley, salt and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavor.
    7. Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with veggies, pitas, or as a sandwich spread.

  • CSA 2023 Spring Week 9

    This week’s CSA share brings a variety of flavors and tastes, along with our Ayurvedic Tulsi basil:

    Tulsi Basil

    Cantaloupe

    Cucumbers

    Sweet Corn

    Scallions

    Jalapeno Peppers

    Farmer’s Favorite Radishes

    Malabar Spinach

    Murasaki Sweet Potatoes

    Tulsi Basil

    Tulsi basil, also called Holy basil can be used differently than the Italian basil found in your CSA share earlier this month. Sure it tastes and smells great, but Tulsi’s superpower is its healing properties. It’s used to reduce stress, support the immune system, and boost brain power. It’s often made into a tea – those of you who attended our strawberry U-picks earlier this month enjoyed it as one of the refreshments we offered. To dry your Tulsi, tie the bunch with twine and hang upside down in a cool, dark and well-ventilated area. Once dry, you can smash the leaves up and store them in a plastic container. Dried holy basil will keep for around a year, though you’ll probably brew yours sooner than that! For a more refreshing option, we share a Tulsi punch recipe below, and of course it a great addition to your salads, too!

    Jalapeño Pepper Storage

    This week’s CSA share also brings some summer heat: jalapeño peppers. These little guys are versatile – just spicy enough to add heat to your dishes, but not too spicy to be eaten raw, grilled, smoked, pickled, fried, you name it.  We’re including a pint in this week’s share. If you want to store them, here’s five ways:

    1. Can. Wash the jalapeños in cold water and let them air-dry. Cook in boiling water for about three minutes before packing them into a sanitized pint-size or quart-size glass jar. Leave a couple of inches of headspace from the top of the jar. Fill the jars with the cooking liquid, leaving that headspace. Put the lids on the jars and boil the jars in the boiling water for about thirty minutes. Store canned jalapeños in a cool, dark, dry place for up to two years unopened.
    2. Freeze. There’s two ways to freeze jalapenos: to prevent freezer burn, flash-freeze them by laying them out—whole or sliced—in a single layer on a baking sheet before sticking in the freezer. Another option is to blanch the jalapeños (submerge them in boiling water for thirty seconds, then plunge them into ice water) before freezing. Leave the jalapeño peppers in the freezer for one hour, then immediately transfer them to a resealable freezer bag. Frozen jalapeño peppers will last indefinitely in freezer bags, but the quality diminishes after about ten or eleven months.
    3. Dehydrate. You can dehydrate jalapeños in a food dehydrator or an oven set to a low heat. For either method, slice the jalapeños into coins or cut them in half lengthwise. Place on the dehydrator rack and set your food dehydrator to 125 degrees Fahrenheit. Allow them to dry for about 10 hours (jalapeño coins will take less time). For the oven method, preheat the oven to the lowest possible setting—usually about 150–170 degrees Fahrenheit. Dry the jalapeños in the oven for about six to twelve hours, depending on the size of the jalapeño pieces. They will last for at least one year in airtight containers.
    4. Pickle (our fave!). Make a simple pickle brine with vinegar, water, sugar, and salt, pour over sliced jalapeños in a glass jar, then seal the jar with a tight-fitting lid. Keep the pickled peppers in the refrigerator. For long-term storage, process the jars in a boiling water bath for about twenty minutes. Pickled jalapeños will last in a cool, dark, dry place for up to two years unopened.
    5. Refrigerate. Whole jalapeños will last in the refrigerator for about one week. Place ‘em in a paper bag and store in the crisper drawer of the refrigerator. To store sliced or diced jalapeños, use an airtight container or sealable plastic bag (with a paper towel to absorb excess moisture) instead of the paper bag.

    Recipes

    Spicy Pickles

    Ingredients:

    • 1 cup water
    • ⅓ cup vinegar (apple cider, white, and rice wine are all good)
    • 2 tablespoons sugar (optional)
    • 1 to 2 teaspoons salt
    • 1 tbsp. jalapeno (chopped)
    • sliced cucumbers (about 2 cups)
    • Sliced radishes (1 cup)
    • sliced scallion (about ½ cup)

    Instructions:

    1. In a small bowl add the water, vinegar, sugar, and salt. Stir to combine and until the sugar and salt have dissolved. Add the cucumber, radish, jalapeno, and scallion. Taste and adjust the ingredients to your liking.
    2. All the cucumbers should be covered in the brine. If necessary, make more brine.
    3. Let the mixture rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is ideal. These pickles will keep for around two months in the fridge.

    Tulsi Punch

    Ingredients:

    • ½ cup tulsi leaves
    • 1 tbsp FSO cane syrup
    • 1 tsp lemon juice
    • A pinch of cardamom powder

    Instructions:

    1. Soak the Tulsi leaves in clean water for two hours
    2. Prepare the cane syrup by dissolving in 2 tbsp boiling water.
    3. Squeeze the tulsi leaves and save this liquid.
    4. Add the lemon juice and cardamom powder into the Tulsi water.
    5. Add cane syrup mixture and refrigerate for at least one hour so flavors can develop.

    Tomato-Malabar Spinach Quiche

    Ingredients:

    • 10-inch pie crust
    • 8 cherry tomatoes, sliced, gently squeezed, and drained for 10 minutes
    • 1/2 C chopped malabar spinach leaves
    • 1/2 C chopped Tulsi or Italian basil
    • 2 tbsp minced scallions
    • 1-2 cloves garlic, minced
    • salt & pepper
    • 1 C milk or soy milk
    • 6 large eggs, beaten
    • 4 oz. shredded cheese of your choice

    Instructions:

    1. Preheat oven to 400 degrees.
    2. Pat crust into pie plate. Flute edges and chill while preparing the rest of the ingredients.
    3. Mix eggs, milk and 1/2 cheese. Salt & pepper to taste.
    4. Remove crust from the refrigerator. Place tomatoes in an even layer on the bottom of the crust.  Sprinkle with salt & pepper to taste.  Layer minced scallions on top of the tomatoes and evenly distribute the minced garlic.  Top with spinach and 1/2 the basil.
    5. Pour egg mixture evenly over the vegetable layers. Layer with remaining basil and sprinkle the remaining cheese over the top.
    6. Bake at 400 degrees for 40 minutes. Allow to cool 10-15 minutes until set.

  • CSA 2023 Spring Week 7

    This week’s CSA share brings:

    Italian Basil

    Sweet Corn

    Cucumbers

    Scallions

    New Red Potatoes

    Farmer’s Favorite Radishes

    Malabar Spinach

    Squash Mix

    Strawberries

    Pseudo Spinach

    How is it that with this heat, there’s spinach in this week’s CSA share? Well, technically the Malabar tucked in your box isn’t spinach.  It goes by different names: Basella alba, Indian spinach, and Ceylon spinach to name a few, and is a great alternative for folks like us who live in places where spinach-spinach retreats when it gets too hot. Malabar thrives in the heat! This tender perennial native to tropical Asia (hardy only to zone 10), is easily grown during the heat of summer.

    Cooked Malabar leaves become slimy (in a good way, like Okra!). That makes it perfect for soups and stews like the Dal recipe we share below. It’s also great raw, and, like all veggies, fresh is best! Malabar spinach will only last 2 to 5 days in the fridge. For more lifespan, cut 1/2 inch off the bottom of the stem and place in a jar with fairly deep water. It’ll start to root in less than a week. Cut off leaves as needed.

    Basil Storage

    This week’s share also brings the return of our Italian Basil. A reminder about this herb, it’s delicate and doesn’t have much tolerance for cold (we can relate!). To prevent wilting, we recommend storing on the counter. Clip the stems at a 45-degree angle, like flowers, and fill a jar about halfway full of water. Cover loosely with a plastic bag. Another option is to make a batch of basil oil. The recipe below will add a hint of basil to your dishes this week – we love the addition of garlic but it’s completely optional.

    Recipes

    Vegan Malabar Spinach Dal

    Ingredients:

    • 1 bag Malabar spinach (trim out any tough stems and chop)
    • 1 cup pink lentils
    • 1 tablespoon coconut oil
    • 1 teaspoon mustard seeds
    • 10 cloves garlic (smashed but not chopped)
    • 1 teaspoon red pepper flakes
    • 3 medium tomatoes (chopped)
    • ½ cup peanuts (optional, but nice, and they add great texture)
    • ½ teaspoon turmeric
    • Juice of 1 lemon
    • Salt to taste

    Instructions:

    1. Heat the oil in a large pot, add mustard seeds. When they sputter, add garlic. Sauté until lightly golden. Be careful not to burn.
    2. Add the red pepper flakes, turmeric, and tomatoes and sauté on medium until tomatoes begin to break down, around 2-4 minutes.
    3. Add the chopped spinach and sauté until it wilts down, about two minutes.
    4. Add the peanuts and the lentils, mix well. Add three cups of water (or enough to drown the lentils). Add salt and mix well. Bring to a boil, then cover with a tight-fitting lid. Simmer 30 minutes or until soft. Add more water if necessary.
    5. When the dal is cooked, use a whisk to beat the dal five or six times. Now squeeze in the lemon, add salt if needed.
    6. Serve over rice or with rotis – enjoy!

    Tzatziki (Cucumber Yogurt Salad) – adapted from simplyrecipes.com

    Ingredients:

    • 2 cucumbers, peeled, quartered lengthwise, then sliced
    • 1 cup plain yogurt
    • 1 teaspoon dried dill, or a couple teaspoons of fresh dill
    • Sprinkling salt and pepper
    • 1 lemon, juiced

    Instructions:

    1. Taste the cucumbers: If it’s bitter, soak slices in salted water for half an hour, or longer, until the bitterness is reduced, then rinse and drain before using.
    2. Gently mix together the ingredients. Salt and pepper to taste.

    Basil-infused Oil

    Ingredients:

    • 2 cups packed fresh basil leaves, stemmed and washed
    • 1/4 cup extra virgin olive oil
    • 1 tablespoon water
    • 2 cloves garlic
    • 1/2 teaspoon kosher salt
    • 1/8 teaspoon crushed red pepper flakes

    Instructions:

    1. Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.
    2. Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.