Tag: melon

  • Summer 1 CSA – Week 2

    Members will enjoy the following produce in their shares this week:

    • Sweet Corn
    • Cucumbers, nonconformers
    • Rainbow Chard or Collard Greens, bunch – NSOF
    • Kale, Curly Green or Lacinato, bunch – NSOF
    • Malabar Spinach
    • Bicolor Okra
    • Cubanelle Peppers
    • Tri-Color Potatoes
    • Mixed Summer Squash
    • Plum Tomatoes

    Zucchini Fritters – source : Fifteen Spatulas

    Ingredients
    • 1.5 lbs zucchini (2 large)
    • 1/3 cup flour (all-purpose or whole wheat flour both work)
    • 1/3 cup Italian seasoned bread crumbs
    • 2 large eggs
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/8 tsp freshly ground black pepper
    • Olive oil for frying, (1/2 cup maximum needed)
    Instructions
    1. Shred the zucchini. My preferred method, which I find to be the easiest and fastest for shredding zucchini, is to use the shredding blade of the food processor. You can also shred by using a box grater.
    2. Place the shredded zucchini into a thin kitchen towel and squeeze as much water out as you can.
    3. Place the squeezed zucchini into a bowl and add all the remaining ingredients except the olive oil. Lightly scramble the eggs in the bowl, then mix everything well until the mixture is moist and all ingredients are distributed.
    4. Heat a nonstick skillet over medium heat, and add 3 tbsp of olive oil. Use a 3Tbsp cookie scoop to portion mounds directly into the pan, then gently press down with a turner to flatten.
    5. Fry the zucchini fritters for about 4 minutes on the first side, and 3 minutes on the other, or until golden brown on each side. Enjoy while hot!

    Corn Okra Creole – source : Spicy Southern Kitchen

    Ingredients
    • 1 tablespoon Vegetable oil
    • 1 tablespoon butter
    • 1 green bell pepper, diced
    • 1/2 medium sweet onion, diced
    • 3 cups sliced fresh or frozen okra
    • 2 cups fresh or frozen corn
    • 1 (14-ounce) can petite diced tomatoes, undrained
    • 1 tablespoon tomato paste
    • 1/2 teaspoon Creole seasoning
    • 1/4 teaspoon dried thyme
    • 1 teaspoon hot pepper sauce
    • salt and pepper
    Instructions
    1. Heat oil and butter over medium heat in a large skillet. Add green pepper and onion and cook until starting to soften, about 3 minutes.
    2. Add okra and corn and cook, stirring occasionally for 8 minutes.
    3. Add diced tomatoes, tomato paste, Creole seasoning, thyme and hot pepper sauce. Let simmer for about 3 minutes.
    4. Add salt and pepper to taste.

    Roasted Potatoes, Peppers & Kale : Oven Roasted Vegetables – source : Oh! Homesteading

    Ingredients
    • 1 1/2 to 2 pounds of freshly scrubbed and sliced small potatoes ~Or~ Red potatoes.
    • One cup cuts red pepper. Cut in medium-size chunks
    • One cup washed and chopped Kale
    • One cup onion. Cut in medium size chunks or left whole if small
    • 1/4 cup melted coconut oil, or ghee
    Instructions
    1. Prepare all vegetables by rinsing and then either slicing or cutting into chunks. Next, toss all ingredients (except the chopped kale which will be added during the last 15 minutes of roasting) together in a mixing bowl to thoroughly coat vegetables with the coconut oil or ghee.
    2. Grind a sprinkling of black pepper and Himalayan pink salt over the vegetable mixture and spoon mixture into a 9×13 baking pan or dish.
    3. Bake for 30 minutes at 400 degrees. Stir the vegetables with a spatula to ensure even roasting. Set timer for 15 more minutes. At this point, check potatoes for tenderness by poking with a fork. If they need further roasting, set timer for 15 more minutes. You will be adding the chopped kale at the end during the last 15 minutes of roasting time. Stir again and recheck for tenderness.

    Bamya Okra and Tomatoes – Mediterranean Style Okra – source: The Mediterranean Dish

    Ingredients
    • Extra virgin olive oil
    • 1 small onion chopped (1 cup chopped onion)
    • 4 garlic cloves minced
    • 2 small green chiles such as jalapeno chopped
    • 1 lb frozen or fresh cut okra sliced into rounds (or small whole okra, trimmed)
    • Salt and pepper
    • 1 tsp ground allspice
    • ½ tsp coriander
    • ½ tsp paprika
    • 1 ½ cup crushed tomatoes
    • ½ cup water
    • 1 tomato sliced into rounds
    • Juice of ½ lime more to your liking
    Instructions
    • Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
    • Add the okra and sauté for 5 to 7 minutes over medium-high heat.
    • Season with kosher salt, black pepper and spices. Toss to coat.
    • Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
    • Remove from heat and serve over rice or with warm pita bread.

  • Summer 1 CSA – Week 1

    Welcome to the Summer Season! We are so grateful for the support of our CSA members! We will provide the following produce in your first CSA share this week:

    • Sweet Italian Basil, bunch
    • Rainbow Chard, bunch or Lacinato Kale, bunch – New Sprout Organic Farm
    • Curly Kale, bunch or Collard Greens, bunch – New Sprout Organic Farm
    • Cantaloupe Melon
    • Cucumbers, nonconformers
    • Sweet Yellow Onions
    • Mixed Radish, loose (no tops)
    • Mixed Summer Squash Varieties
    • Murasaki Sweet Potatoes
    • Green Tomatoes
    • Slicer Tomatoes, or Plum Tomatoes

    Cucumber and Melon Salad with Basil – source : Well Vegan

    Ingredients
    • 2 large cucumbers (organic preferred)
    • 1 ripe, sweet cantaloupe
    • Small handful of fresh basil or Thai basil, for serving
    • Pinch of red pepper flakes (optional)

    For the dressing

    • 2 tablespoons avocado oil 
    • 2 teaspoons lime juice
    • 1 teaspoon lime zest
    • 1 teaspoon agave
    • Pinch of salt
    Instructions
    1. Peel the cucumbers into a stripe pattern and slice in half lengthwise. Use a spoon to scoop out the seeds and then slice the cucumbers into ½-inch moon shapes. Add the cucumber to a large serving bowl.
    2. Cut the cantaloupe in half and scoop out the seeds. Use a melon baller to create cantaloupe spheres (I used the smaller side of my melon baller) and place them in the serving bowl. 
    3. To make the dressing, whisk all of the ingredients together in a small bowl. Taste and adjust flavors to your liking. It should be a nice balance of acidic and sweet.
    4. Drain any juice that has collected in the bottom of the serving bowl. Drizzle the cucumber and melon with the dressing. Toss to coat and refrigerate until ready to serve. 
    5. Just before serving, garnish with fresh basil and a sprinkle of red pepper flakes (optional).

    Green Tomato Stew – source: Holy Cow Vegan

    Ingredients
    • 2 large green tomatoes (diced. Or about 3 cups halved cherry or other small tomatoes)
    • 1 tsp vegetable oil
    • 1 tsp black mustard seeds
    • 1 sprig (about 15-20) curry leaves
    • 2 green chili peppers (like serrano or jalapeno, slit down the middle and deseeded — unless you like lots of heat)
    • ½ tsp turmeric
    • 1 heaping tsp coriander powder
    • 1 ½ cups coconut milk
    • Salt to taste

    Instructions

    1. Heat the oil in a saucepan. Add the mustard seeds and, when they sputter, add the curry leaves and green chillies.
    2. Saute for a few seconds and add the green tomatoes
    3. 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.
    4. 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.
    5. Add the remaining coconut milk and salt, stir, and heat until the coconut milk is warmed through but not boiling.
    6. Turn off heat and serve.

    Summer Squash Salad – source: A Taste of Home

    A colorful and tasty alternative to coleslaw.

    Ingredients
    • 4 cups julienned zucchini
    • 4 cups julienned yellow squash
    • 2 cups sliced radishes
    • 1/4 cup canola oil
    • 1/3 cup cider vinegar
    • 2 tablespoons Dijon mustard
    • 2 tablespoons snipped fresh parsley or basil
    • 1-1/2 teaspoons salt
    • 1/2 teaspoon pepper

    Instructions

    1. In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional fresh herbs.

    Fried Green Tomatoes – source : Simply Recipes

    Ingredients

    • 3 medium-sized, firm green tomatoes
    • Salt
    • 1 cup all-purpose flour
    • 1 tablespoon Cajun seasoning (optional)
    • 1/2 cup milk or buttermilk
    • 1 egg
    • 1/3 cup fine white cornmeal (or regular cornmeal, if you can’t find it)
    • 1/2 cup fine dry bread crumbs
    • 1/4 cup peanut oil, canola oil, or olive oil for frying

    Instructions

    1. Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
    2. Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in three separate, shallow bowls: 1 for the flour and Cajun seasoning (if using), 2 for buttermilk and egg, and 3 for breadcrumbs and cornmeal. Whisk together the egg and buttermilk.
    3. Bread the tomato slices: Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
    4. Fry the breaded tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain

  • Spring CSA – Week 12

    We are providing the following produce from our farm in our last week of the Spring CSA:

    • Tulsi Basil, bunch
    • Baby Green Cabbage
    • Sweet baby Carrots, loose
    • Sweet Corn
    • Scallions
    • Squash, Mixed Varieties
    • Green & Yellow Snap Beans
    • Melons, Cantaloupe
    • New Red Potatoes
    • Slicer Tomatoes – TFG

    Excerpt of an article from NCBI : Within Ayurveda, Tulsi Basil AKA Holy Basil, is known as “The Incomparable One,” “Mother Medicine of Nature” and “The Queen of Herbs,” and is revered as an “elixir of life” that is without equal for both its medicinal and spiritual properties. Studies have shown that tulsi protects against toxic chemical-induced injury by increasing the body’s levels of anti-oxidant molecules and enhancing the activity of anti-oxidant enzymes, which protect cellular organelles and membranes by mopping up damaging free radicals caused by lack of oxygen and other toxic agents. Modern research has revealed that tulsi has anti-bacterial, anti-viral and anti-fungal activity, that includes activity against many pathogens responsible for human infections.

    Fresh Tulsi Tea for Immune Defense and Inner Peace

    1. Gently rinse a handful of tulsi sprigs
    2. Bring a quart of water just to a boil, and turn off heat
    3. Add tulsi to pot and let steep for 10-15 minutes
    4. Sweeten if desired
    Pork and Holy Basil Stir Fry (Pad Kra Pao) source: The Woks of Life
    Ingredients
    • 3 tablespoons vegetable oil
    • 2 shallots (thinly sliced)
    • 7 cloves garlic (sliced)
    • 3 Thai bird or holland chilies (de-seeded, if desired, and thinly sliced)
    • 1 pound ground pork 
    • 1 teaspoon sugar
    • 1 tablespoon fish sauce
    • 1 tablespoon thin/light soy sauce
    • 2 teaspoons dark soy sauce
    • 2 teaspoons oyster sauce
    • ⅓ cup low sodium chicken broth or water
    • holy basil leaves (about 1 1/2 cups packed)
    Instructions
    1. In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes. Add the chilies and cook for another minute. Crank up the heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up.
    2. Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.

    Holy Basil Lemonade – source: Our Cooking and Travel Diaries

    Ingredients
    • 10-15 Holy basil leaves
    • 2-3 Lemon
    • 1/2 cup Sugar
    • 3-4 cups Water
    • 1 tsp Basil seeds Soaked in 1/2 cup water for 10 minutes
    Instructions
    1. Wash the leaves thoroughly. Dissolve sugar in a cup of water in a saucepan by heating it over a medium flame and add leaves into it. Let it come to a boil. Switch off the flame. Let it rest for 5-10 minutes so that the flavors are released. This would take around 4-5 minutes.
    2. In a large vessel combine the tulsi leaves water(strain the leaves and remove), lemon juice squeezed from 2-3 medium lemons and 2-3 cups water. Keep refrigerated.
    3. Add basil seeds soaked in water. Garnish with tulsi leaves, ice, and lemon wedges.
    Notes
    • Adjust the sweetness and tanginess according to your taste
    • If you dont like the dominant flavor of tulsi add few leaves. Also if so After boiling immediately remove the basil leaves.

    Garden-Fresh Corn Salad – source : Cookie and Kate

    Ingredients
    • 3 cups raw corn kernels (from about 4 cobs)
    • 1 medium tomato, chopped (about ½ cup)
    • ¾ cup chopped green onion
    • 1 cup quartered and thinly sliced cucumber (preferably English cucumber)
    • ½ cup chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro)
    • ½ cup chopped radishes
    • 1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
    • ¼ cup extra-virgin olive oil
    • 1 tablespoon red wine vinegar or white wine vinegar, to taste
    • 2 medium cloves garlic, pressed or minced
    • ½ teaspoon fine sea salt, to taste
    • Freshly ground black pepper, to taste
    • ⅓ cup crumbled feta cheese or 1 ripe avocado, diced
    Instructions
    1. In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs!), radishes, and jalapeño.
    2. In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
    3. Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
    4. Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

    Summer Chili with Vegan Cornbread

    Ingredients
    • 1 medium onion, diced
    • 3 medium carrots, diced
    • 2 corno de toro pepper (or bell/sweet pepper), diced
    • 1 jalapeno, if desired, diced
    • 1 medium summer squash, cubed
    • 2 ears of fresh sweet corn, cut from cob, plus 1 more cup if adding to cornbread
    • 1 1/2 inch piece of fresh turmeric, grated
    • 1 can of black beans, drained and rinsed
    • 1 can tomatoes
    • 1 cup broth of choice or water
    • 1 1/2 tbsp cumin
    • 1/2 tbps smoked paprika
    • salt and pepper to taste
    • Fresh Herbs to garnish – I used fresh basil and parsley
    1. I added a cup of sweet corn to our corn bread recipe ! While the cornbread bakes, heat a couple tablespoons of your choice of oil (I used coconut) to medium high.
    2. Add onion, peppers, carrot, stirring occasionally until onion becomes translucent.
    3. Add summer squash, spices, grated turmeric and a few twists of salt and pepper, stir.
    4. Add canned tomatoes and broth, stir and reduce heat.
    5. Let simmer for fifteen minutes. Add black beans and fresh corn, stir. Let simmer for a few more minutes.
    6. Garnish and Serve with corn bread!