Tag: mango

  • 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 WEEK 29

    From Our Farm

    Basil, Italian

    Okra, Bicolor

    From Our Partners

    Cabbage, Red – Blackwater Farms

    Cucumbers – Watsonia

    Lettuce, Red Leaf – Tendwell Farm

    Mangos – Natasha and Zach

    Peaches, Yellow – Watsonia

    Tomatoes, Heirloom – Watsonia

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

    Tomato Peach Salad with Basil

    Ingredients:

    • 2 cups fresh basil leaves, plus small leaves, for garnish
    • 2 tablespoon extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 4 ripe but firm yellow peaches, cut into wedges
    • 4 tomatoes, preferably a mix of large heirloom tomatoes, cored and cut into wedges
    • 1 tablespoon fresh lemon juice

    Instructions:

    1. Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper. 
    2. Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.

    Recipe adapted from: https://www.foodnetwork.com/recipes/food-network-kitchen/tomato-peach-salad-with-basil-recipe-2112187

  • CSA 2023 Summer Week 1

    Beets (Clem’s Organic Gardens)

    Cabbage (Watsonia Organic Farms)

    Carrots (Clem’s Organic Gardens)

    Mango (John Wu)

    Florida Pears

    Shishito Peppers

    Murasaki Sweet Potatoes

    Salad Tomatoes

    Welcome to a New Season!

    It’s the first week of our summer season! This is the time of year when we lean more heavily on partner growers to pack each CSA share with the most diverse mix of flavors and nutrition possible. This week, we’re delighted to include a juicy and sweet mango from our partner John Wu. The back story is beautiful, and we thought you’d enjoy knowing how these delicious fruits made their way to your kitchen.

    The Story of the Mangos

    John is the father of our teammate Katrina. She started off as an intern last summer, with the farm being her very first job! She stayed part-time while working on a degree in Agricultural Operations Management at UF. She got her start working in the garden with her father, John who grows mangos and other tropical fruits in their home garden in Port St. Lucie, FL. Her family immigrated to the U.S. from Vietnam, and she credits her parents with teaching her a good work ethic, prioritizing nutrition, and learning how to grow lots of fresh fruits and vegetables. Here’s the story of the mangos, in her words:

    Hello everyone! My Dad was a very small farmer in Vietnam and immigrated to America, the great land of opportunity. He and my mom intended to do anything except farm in the U.S., but they were homesick and could not find any tasty tropical fruit or vegetables to eat. Thus, they took up farming again to grow the food they wanted! One of the fruits they missed was a good mango as tasty as the ones in Vietnam which I hope you will enjoy as much as I did. Treat it like an avocado; leave it at room temperature and refrigerate only after it is ripe. When the skin gives a little regardless of color it is ready to eat!

    These mangos can hold their own eaten straight from the box, but in the spirit of summer, we’re sharing a simple ice cream recipe, along with other dishes inspired by this week’s share.

    Recipes

    Mango Ice Cream

    Ingredients:

    • 2 cups mango puree
    • 1 pint heavy whipping cream
    • 1 can condensed milk

    Instructions:

    • Combine condensed milk and whipping cream and whip together until a stiff peak is achieved.
    • Fold in the mango puree gently until well combined.
    • Transfer to a freezer safe bowl. Smoothen the top and place a small sheet of plastic wrap or parchment paper on the top of the ice cream. Cover with cling film and freeze.
    • For soft scoops, pull them out in 2-2.5 hours and serve immediately. For perfect rolled scoops, freeze 6+ hours.

    Maple-roasted pears with nut crumble – delicious.com

    Ingredients

    • 3-4 ripe pears, halved
    • 4 tbsp maple syrup, plus extra to serve
    • 1 tbsp unsalted butter, chopped, plus 1 tbsp extra melted
    • 1/4 cup toasted mixed nuts chopped
    • ½ cup flour
    • 1/4 cup rolled oats
    • 1/4 tsp allspice
    • Yogurt or cream to serve

    Instructions:

    • Preheat oven to 350. Place pears in a large baking dish, so they are packed tightly. Drizzle with maple syrup and dot over 1 tbsp chopped butter, cover with foil and bake for 30-35 minutes until softened slightly.
    • To make the crumble, place sugar, nuts, extra melted butter, flour, oats and allspice in a bowl and mix to combine. Spoon the crumble topping over the pears and bake for a further 30-35 minutes until golden and crisp. Drizzle with extra maple syrup and serve with yogurt or cream alongside.

    Green Tomato Stew – holycowvegan.com

    Ingredients:

    • 2 large green tomatoes, diced
    • 1 teaspoon vegetable oil
    • 1 teaspoon black mustard seeds
    • 1 sprig curry leaves
    • 2 jalapeno peppers
    • ½ teaspoon turmeric
    • 1 heaping tsp ground coriander
    • 1 ½ cups coconut milk
    • Salt to taste

    Instructions:

    • Heat the oil in a saucepan. Add the mustard seeds and, when they sputter, add the curry leaves and green chilies.
    • Sauté for a few seconds and add the green tomatoes
    • Add the coriander powder and turmeric and mix. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft. Green tomatoes are firmer and won’t break down as much as ripe tomatoes would.
    • Add half the coconut milk to the saucepan and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.
    • Add the remaining coconut milk and salt, stir, and heat until the coconut milk is warmed through but not boiling.
    • Turn off heat and serve.

    Vegetarian Beet Ruebens – delish.com

    FOR CORNED BEETS:

    • 2 large beets (1 1/4 lb. total), trimmed and peeled
    • 2 tbsp. extra-virgin olive oil
    • 1 tbsp. brown sugar
    • 2 tsp. ground coriander
    • 1 tsp. ground mustard
    • 1/2 tsp. ground cinnamon
    • 1/2 tsp. garlic powder
    • 1/4 tsp. ground black pepper
    • 1/8 tsp. ground cloves
    • 1/8 tsp. ground allspice

    FOR RUSSIAN DRESSING:

    • 1/4 c. mayonnaise
    • 2 tbsp. sweet pickle relish
    • 4 tsp. ketchup
    • 1 1/2 tsp. prepared horseradish
    • 1 tsp. fresh lemon juice
    • 1/2 tsp. Worcestershire sauce
    • Kosher salt
    • Freshly ground black pepper

    FOR SANDWICH:

    • 4 tbsp. butter, softened
    • 8 slices rye bread
    • 8 slices Swiss cheese
    • 1 c. sauerkraut
    • Pickle spears, for serving

    Instructions:

    • Make the corned beets: Preheat the oven to 425º. In a small bowl, whisk the olive oil, sugar, and spices.
    • Lay out two pieces of foil on a baking sheet, add one beet to each piece of foil and rub beets all over with the spice mixture. Wrap beets in foil and roast until tender when pierced with a knife, about 50 minutes to 1 hour.
    • Let beets sit at room temperature until cool enough to handle. Thinly slice the beets into rounds.
    • Meanwhile, make the dressing: In a small bowl, whisk together mayonnaise, pickle relish, ketchup, horseradish, lemon juice, and Worcestershire. Season with salt and pepper. Refrigerate until ready to use.
    • Make the sandwich: Butter one side of each slice of bread. On the non-butter side spread Russian dressing on each slice. Top half of the slices with cheese, corned beets, and sauerkraut. Top each sandwich with remaining slices, dressing side down.
    • Heat a medium skillet over medium heat. Place a sandwich in skillet and cook until golden and cheese is melted, 3 minutes per side. Repeat with remaining sandwiches. Serve warm.