Tag: moringa

  • CSA 2023 Fall Week 5

    Here’s what’s inside your week 5 CSA share!

    Collard Greens

    Carrot COG

    Nonconformer Cucumbers

    Moringa

    Shishito Peppers

    Fuyu Persimmons

    Purple and White Potatoes

    Watermelon Radishes

    Grape Tomatoes

    We’re knee deep into our fall season with a rainbow of colors, flavors, and nutrition packed into this week’s share. Possibly the most beautiful hue in your box is hidden inside your watermelon radishes. We share a salsa recipe below for those who are ready to gobble them up now. Another option we highly recommend is quick pickling using a simple brine of white or cider vinegar, water, sugar, and salt. What’s awesome about pickling these guys is that they mellow out with age so there’s less spice packed into each crunch. What doesn’t mellow out if the color – your brine will become a gorgeous pink, and the pickles will add a splash of color to your salads, grilled salmon, or veggie burgers. Fun fact for all those gardeners out there: Watermelon radishes contain a compound called isothiocyanate, which is a natural pest repellent. This means that the radish naturally helps keep away weeds and pests!

    In last week’s share we tucked a half dozen eggs and a bulb of galangal into your box. If you have any leftover, the carrot cookie recipe is calling your name! Enjoy this comforting taste of fall.

    Grilled Chicken with Cucumber-Radish Salsa
    Ingredients:

    • 2 tablespoons extra-virgin olive oil, divided
    • ½ teaspoon ground coriander
    • ½ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • 1 pound chicken breasts
    • ½ cup finely diced cucumber
    • ½ cup finely diced radishes
    • ¼ cup finely chopped fresh mint
    • 2 teaspoons rice vinegar

    Instructions:
    Preheat grill to medium-high.

    Combine 1 tablespoon oil, coriander and 1/4 teaspoon each salt and pepper in a small bowl. Brush on chicken.

    Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes total.

    Meanwhile, combine cucumber, radishes, mint and vinegar in a medium bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Serve with the chicken.

    Moringa Smoothie
    Ingredients:

    • 1 cup almond milk
    • 1/2 cup fresh moringa leaves, or 1 tablespoon moringa powder
    • 1 frozen banana or pineapple, chopped

    Instructions:
    Add almond milk, moringa, and frozen banana or pineapple to a high-speed blender.

    Process until the smoothie is smooth and creamy. Serve immediately.

    Carrot Cookies
    Ingredients:

    • 1 ½ cup old-fashioned oats
    • 1 cup all-purpose flour
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon freshly grated galangal
    • ⅛ teaspoon ground cloves
    • ½ teaspoon salt
    • ½ cup unsalted butter melted and cooled
    • ¼ cup granulated sugar
    • ½ cup packed brown sugar
    • 1 large egg
    • 1 cup shredded carrots
    • ½ cup chopped nuts if desired
    • ½ teaspoon vanilla

    Instructions:
    In a large mixing bowl, whisk together oats, flour, baking powder and soda, cinnamon, nutmeg, ginger, cloves and salt plus 1 ½ cup oats,1 cup all-purpose flour, ¾ teaspoon baking powder,½ teaspoon baking soda,½ teaspoon ground cinnamon,¼ teaspoon nutmeg,¼ teaspoon ground ginger,⅛ teaspoon ground cloves,½ teaspoon salt.

    In a medium mixing bowl, whisk cooled butter, granulated sugar and brown sugar. Add egg and vanilla and whisk well. Add carrots and nuts and stir in.

    ½ cup unsalted butter,¼ cup granulated sugar,½ cup packed brown sugar,1 large egg,1 cup shredded carrots,½ teaspoon vanilla,½ cup chopped nuts

    Combine wet ingredients with ddry ingredients and stir until well incorporated.

    Cover bowl with cookie dough and chill for at least 2 hours.

    Preheat oven to 350° F. Line baking sheet with parchment paper.

    Scoop cookie dough with 1 ½ tablespoon size cookie scoop. Place 2″ apart on sheet.

    Bake for 8 to 10 minutes.

  • CSA 2023 Summer Week 13

    Orange Carrots (COG)

    Galangal

    Moringa

    Okra

    Asia Pears (WAT)

    Green Bell Peppers (WAT)

    Jalapeno Peppers

    Roselle

    Spaghetti Squash (COG)

    Murasaki Sweet Potatoes

    This is the last week of our Summer CSA season! Back in 2011, our first thirty CSA Members helped us start our farm by providing seed money (literally, not just figuratively). Since then, and with CSA member support, we have grown from “just” a small family farm to supporting over a dozen other local farmers and employing over thirty people! We are truly amazed and humbled by how much our community has supported local and organic farmers – THANK YOU!

    Week 13 brings one of our favorite plants- Roselle! Why do we love it? For starters, it’s tangy and versatile. Use it in tea, jam, salad, baked goods… the list goes on and on. Roselle makes you feel great, too. It’s loaded with vitamins, minerals, and antioxidants and for centuries been used as a therapeutic plant and overall tonic. If you’re not sure how to use it, we share instructions on how to process the crimson calyx for use in teas and smoothies. Or, you can cook them up for uses like the jam recipe below. Already a fan of this gorgeous, amazing plant? Be sure to mark your calendar for our Roselle Festival, sponsored by Visit Gainesville, on Oct 28. Look forward to roselle u-pick, live music, farm tours, crop mazes, workshops & food trucks! Roselle Fest is free and open to the public but does require reservations. Click here to add your name to the guest list!

    Dried Roselle Calyx

    • Remove the crimson calyces (the outside part) from the seed pod.
    • Place the calyces on the dehydrator trays in a single layer without overlapping or bunching them up too much. Make sure that there is plenty of airflow between pieces, as this will help them dehydrate evenly. Set dehydrator to 150 degrees Fahrenheit, and dehydrate for 3-6 hours, or until it is completely dried. Rotate the trays halfway through, if needed, to ensure that they all dehydrate at an even rate. Roselle can also be dried in an oven set on the lowest setting for 6-10 hours.
    • Once dehydrated, store in an airtight container in a cool, dark place. It can be enjoyed as a tea or added to recipes like smoothies and teas for extra flavor and nutrients.

    Roselle Jam

    Ingredients:

    • 1 quart Roselle calyces with seed pods
    • ½ -1 cup raw sugar
    • Filtered water
    • Lemon juice, just a squeeze

    Instructions:

    • Remove the calyxes (red leaves) from the seed pods then wash and drain them separately
    • Slightly break open the seed pods and add them to a small saucepan. Pour in filtered water until the pods are just covered. Do make sure they’re submerged
    • Bring to the boil and cook, covered for 20 minutes or until the pods are soft
    • Strain and keep the liquid and put the seedpods in the compost
    • Pour the reserved liquid back into your small saucepan and add in the washed calyxes. If the calyxes are not submerged in water add a tiny touch more filtered water
    • Boil down for another 20 minutes allowing the mixture to thicken
    • Remove from the heat and measure the volume of cooked pulp. Return this to the saucepan and add the same volume of sugar along with the squeeze of lemon juice
    • Bring to the boil and cook for 10-20 minutes or until the jam has thickened
    • Transfer to a clean jar and store in the fridge

    Spicy Jalapeño Margaritas

    Ingredients:

    JALAPEÑO TEQUILA

    • 2 c. tequila blanco
    • 1-3 jalapeños, quartered
    • 1 medium cucumber, cut into 1/2″ slices

    MARGARITA

    • 1 tsp. granulated sugar
    • 1 tsp. kosher salt
    • Lime wedges, for glass and garnish
    • 2 oz. infused tequila
    • 1 oz. orange liqueur (such as Cointreau)
    • 3/4 oz. fresh lime juice
    • Sliced jalapeño, for garnish

    Instructions:

    JALAPEÑO TEQUILA

    In a large clean jar, combine tequila and jalapeño. Using handle of a wooden spoon, gently muddle jalapeño. Add cucumber and seal jar.

    Store in a cool, dark place at least 8 hours or up to 12. Strain tequila mixture, discard solids, and pour back into jar. Refrigerate until ready to use.

    Make Ahead: Tequila can be made 2 weeks ahead. Keep chilled.

    MARGARITA

    In a small shallow bowl, combine granulated sugar and salt. Run a lime wedge around rim of a rocks glass and dip into sugar mixture to coat.

    In a cocktail shaker, combine infused tequila, orange liqueur, and lime juice. Fill shaker with ice and vigorously shake until outside of shaker is very cold, about 30 seconds. Strain into prepared ice-filled glass and garnish with a lime wedge and jalapeño slices.

  • CSA 2023 Summer Week 12

     

    Baby Beets (COG)

    Bok Choy (OAF) – THUR/SAT

    Muscadine Grapes contain seeds (WAT)

    Curly Green Kale (COG) – THUR/SAT

    Green or Red Leaf Lettuce (NSOF)

    Moringa – WEDNESDAY

    Shishito Peppers

    Fuyu Persimmons

    Sweet Potato Greens – WEDNESDAY

    Yam Fingerling Sweet Potatoes

    Salad Tomatoes (NSOF)

    And just like that, it’s fall! Well, almost. We’re still a few months away from sweater weather, but we’re feeling the cozy vibes and inspired to turn on the oven. The Fuyu persimmon crumble recipe we share this week will give you your fall fix by filling your house with the wonderful, comforting smells of cinnamon and nutmeg. A word about those Fuyus in this week’s share: They’re a non-astringent variety, which means they don’t have tannins you get with other types. In other words, enjoy them when they’re firm or soft without a bitter mouth feel afterwards. What’s especially cool is that there isn’t a core so you can eat it (or use it) like an apple without throwing out anything. They’re perfect on charcuterie boards, in salads, or baked into desserts.

    We love seeing the kitchen magic you’re sending us on social (@frogsongcsa), and our friends at Urban Harvest want to see your recipes too! They’re publishing an e-cookbook, Rooted in Sunshine: Exploring the Vibrant World of Florida’s Heirloom Veggies, that uses Florida heirloom vegetables as a primary ingredient. They want to know how you’ve adapted recipes to include native veggies/fruit. As a thank you for your contribution, you’ll be entered into a raffle for a chance to win some amazing prizes. Deadline is September 30. Learn more and get involved here, and keep the recipes and photos coming our way!

    Honey Beet Bread

    Ingredients:

    • 2 packages active dry yeast
    • 1-1/2 cups warm water
    • 2 tablespoons honey
    • 1-1/2 cups grated uncooked fresh beets, squeezed dry
    • 1 cup warm milk
    • 2 tablespoons butter, softened
    • 2-1/2 teaspoons salt
    • 6-7 cups all-purpose flour

    Instructions:

    In a large bowl, dissolve yeast in warm water. Add honey; let stand for 5 minutes. Add beets, milk, butter, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

    Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.

    Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into 2 loaves. Place in 2 greased 9×5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.

    Bake at 350° until top begins to brown, 30-35 minutes. Remove from pans to wire racks to cool.

    Sweet Potato Bread

    Ingredients:

    • 1 cup FSO cane syrup (can substitute sugar or honey)
    • ½ cup vegetable oil
    • 2 large eggs
    • 1 ¾ cups sifted all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon salt
    • ⅓ cup water
    • 1 cup cooked and mashed sweet potatoes
    • ½ cup chopped pecans

    Instructions:

    • Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan.
    • Combine FSO cane syrup and oil in a large bowl; beat well. Add eggs and beat until well combined. Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into the prepared loaf pan.
    • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

    Fuyu Persimmon Crumble

    Ingredients:

    Persimmon Filling

    • 1 lb fuyu persimmons sliced into 1 inch pieces
    • 1 tsp lemon juice
    • 2 tbsp granulated sugar
    • 2 tbsp light brown sugar
    • ½ tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • ¼ tsp ground cloves
    • 1 tsp corn starch
    • ¼ tsp salt

    Crumble Topping

    • 1 cup all-purpose flour
    • ½ cup rolled oats
    • ¼ cup light brown sugar
    • ¾ tsp baking powder
    • ½ cup unsalted butter melted
    • ¼ tsp salt

    Instructions:

    • Preheat oven to 350 degrees F.
    • Combine all the ingredients for the persimmon filling into a bowl. Mix and spoon the filling into a small baking dish. Make sure the persimmons are evenly coated in the sugars and spices.
    • In a separate bowl, combine all the ingredients for the crumble. Mix until it comes together. Spoon the crumble on top of the persimmon filling.
    • Bake for 25-30 minutes until the crumble is golden brown.
    • Top with a scoop of vanilla ice cream and serve!

  • CSA 2023 Summer Week 9

    Orange Carrots (COG)

    Moringa

    Yali Pears

    Shishito Peppers

    Butter Pumpkin Squash (COG)

    Malabar Spinach

    Purple Potatoes

    Green Tomatoes (WAT)

    Grape Tomatoes (NSOF)

    Turmeric Flowers

    If you think the turmeric flowers in this week’s share are too lovely to eat, we understand, but you’re missing out. These flowers are as tasty and healthy as they are beautiful. They’re packed with curcumin – basically turmeric’s superpower. Curcumin is anti-inflammatory, anti-aging, and used for a host of benefits ranging from heart to brain health and beyond. Not to mention, the flowers are delicious!

    Toss ‘em into salads, sprinkle over cooked dishes, or chop into side dishes. They pair well with aromatics (think onions, shallots, and garlic). But, to quote Robert Frost, nothing gold can stay. Turmeric flowers have a short shelf life. To keep them fresh as long as possible, store place them in a bag in the fridge and try use within five days. Our potato salad recipe below calls for turmeric flowers and another mighty healer, moringa. Of course, if you choose to grace your table with these gorgeous flowers instead, enjoy… with love from our fields!

    We’re also especially excited to share mini butter pumpkins from partner Clem’s Organic Gardens. Our CSA member Lisa sent us her buttermilk pumpkin waffle recipe for you to try at home. Let us know what you think!

    Buttermilk Pumpkin Waffles – tasteofhome.com

    (Thank you to our CSA member, Lisa, for sharing this delicious recipe with us!)

    Ingredients:

    • 3/4 cup all-purpose flour
    • 1/2 cup whole wheat flour
    • 2 tablespoons brown sugar
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground cloves
    • 2 large eggs, room temperature
    • 1-1/4 cups buttermilk
    • 1/2 cup fresh butter pumpkin
    • 2 tablespoons butter, melted
    • Optional: Butter and FSO cane syrup

    Instructions:

    • In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened.
    • Bake in a preheated waffle maker according to manufacturer’s directions until golden brown. If desired, serve with butter and syrup.

    FSO tip: For future enjoyment, cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through. You can also repurpose the unused pumpkin shell by stuffing with the grains, veggies, and meat of your choice for a hearty pumpkin bowl!

    Moringa Potato Salad

    • 1 cup Moringa
    • 4 purple potatoes
    • ½ yellow onion
    • 1 clove garlic
    • 1 tsp fresh grated galangal
    • 1 tsp ground coriander
    • 1 tbsp turmeric flowers
    • ¼ tsp chili powder, (and/or 1 teaspoon Chili Flakes)
    • 3 tbsp oil
    • Salt and pepper, to taste

    Instructions

    • Chop onion and garlic. Also wash off and chop up potatoes to bite sized chunks.
    • Peel and grate the galangal.
    • Add oil to pan over medium heat and add the onions. Sauté onions for 15 minutes, stirring frequently.
    • Add in the garlic and ginger and cook another 2-3 minutes.
    • Add in the potatoes and cover pan with lid and lower heat to medium. Let potatoes pan roast for about 15 minutes.
    • Remove lid and add in moringa, turmeric, coriander, chili powder and stir well. Then, place lid on for about 2-3 minutes more.
    • Remove lid, stir moringa leaves and potatoes well. Season with salt and pepper to taste. Garnish with cilantro and enjoy.

    Fried Green Tomatoes

    Ingredients

    • 4 large green tomatoes
    • 2 eggs
    • ½ cup milk
    • 1 cup all-purpose flour
    • ½ cup cornmeal
    • ½ cup bread crumbs
    • 2 teaspoons coarse kosher salt
    • ¼ teaspoon ground black pepper
    • 1 quart vegetable oil for frying

     

    Instructions:

    • Gather all ingredients.
    • Whisk eggs and milk together in a medium-sized bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, salt, and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture; dredge in breadcrumbs to completely coat.
    • Heat oil in a large deep skillet to 375 degrees F (190 degrees C). Place tomatoes in hot oil in batches of 4 or 5, to prevent them from touching; fry until crisp and golden brown on one side, then flip and fry on other side.
    • Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with remaining tomatoes.
    • Serve hot and enjoy!

  • CSA Summer 2023 Week 6

    Italian Basil

    Beets (COG)

    Sweet Bicolor Corn (NSOF)

    Curly Kale (NSOF)

    Moringa

    Bicolor Okra

    Sweet Habanero Peppers

    Murasaki Sweet Potatoes

    Slicer Tomatoes (NSOF)

    Beets are pretty awesome. Seriously! Sometimes they get a bad rap – we blame those soggy canned beets found in most supermarkets – but nutritionally, beets have a lot to offer. Full of vitamins and essential minerals, they are also a good source of fiber, Vitamin C, and Vitamin B6.

    Also, fun fact: beet sugar may have played a small role in ending the Caribbean slave trade. When the Napoleonic wars cut France off from West Indian sugar, scientists turned to beets; this provided an alternative to sugarcane harvested by slaves. Closer to home, 19th century abolitionists championed the sugar beet as “free sugar” because it was not produced by slave labor on sugar plantations. Of course beets just played a tiny role in ending this deplorable institution, but even today, the world still derives half of its sugar from sugarbeets.

    Although beets can be eaten raw, they are generally boiled, baked, steamed, fried, grilled, or otherwise cooked. To retain the vegetable’s nutrients and color, cook the beets without peeling first. The skin easily rubs off under cold running water after cooking. We share a few of our favorite beet recipes below so you can reap the health benefits and enjoy this too-often underappreciated veggie!

    Beet, Galangal, and Red Cabbage Soup – adapted from foodnetwork.com

    Ingredients:

    • 2 tablespoons unsalted butter
    • 1 cup chopped red onion
    • 1 cup peeled and chopped potato
    • 1 tablespoon chopped fresh galangal
    • 3 to 4 sprigs fresh thyme; 1 sprig fresh rosemary
    • Kosher salt and freshly ground black pepper
    • 3 1/2 cups chicken broth
    • 1 1/2 cups peeled and diced red beets
    • 1 1/2 cups shredded red cabbage
    • Sour cream and toasted and chopped walnuts for garnish

    Instructions:

    Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, galangal, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.

    Add the beets and cabbage and simmer until everything is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).

    Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed. Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.

    Beet Hummus

    Ingredients:

    • 1 pound beets (about 3 medium or 2 large)
    • 1 teaspoon coriander seeds
    • 1 bay leaf
    • 2 tablespoons olive oil
    • Kosher salt
    • 1 teaspoon black sesame seeds
    • Two 10-ounce containers tahini hummus
    • 1/2 cup labneh or full-fat Greek yogurt
    • Cilantro leaves, for serving, optional
    • Warm pita triangles, for serving

    Instructions:

    Preheat the oven to 425. Peel the beets and cut them into 1-inch chunks. Toss the beets together with the coriander seeds, bay leaf, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 cup water in a square baking dish. Cover with aluminum foil and roast until the beets are very tender when pierced with a knife, about 45 minutes. Remove the foil and let cool about 10 minutes. Turn the oven down to 325 degrees F.

    Spread the sesame seeds in a small ovenproof skillet or baking sheet and put in the oven to toast until fragrant, about 6 minutes. Remove from the oven and let cool.

    Remove the bay leaf from the beets and discard. Transfer the beets and coriander seeds to the bowl of a food processor and pulse until fine and crumbly. Add the prepared hummus and continue to process until smooth and light, scraping down the bowl as necessary, about 5 minutes.

    Scrape the beet hummus out into a medium serving bowl. Stir the labneh or yogurt vigorously in a small bowl with a spoon until it is creamy and loosened. Drop a dollop of the labneh or yogurt in the center and gently make an indentation in the center with the back of a spoon. Drizzle the remaining tablespoon olive oil into the indentation and let it spill over onto the beet hummus. Sprinkle with the black sesame seeds and some cilantro leaves. Serve with warm pita triangles.

    Roasted Beets ‘n Sweets – adapted from allrecipes.com

    Ingredients:

    • 6 medium beets, peeled and cut into chunks
    • 2 ½ tablespoons olive oil, divided
    • 1 teaspoon garlic powder
    • 1 teaspoon kosher salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon sugar
    • 3 medium Murasaki sweet potatoes, cut into chunks
    • 1 large sweet onion, chopped

    Instructions:

    Preheat the oven to 400.

    Toss beets with 1/2 tablespoon olive oil to coat in a bowl. Spread in a single layer on a baking sheet.

    Mix remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place sweet potatoes and onion in the bag. Seal the bag and shake to coat vegetables with the oil mixture.

    Bake beets in the preheated oven for 15 minutes. Mix sweet potato mixture with beets on the baking sheet. Continue baking, stirring after 20 minutes, until all vegetables are tender, about 45 minutes.