Tag: murasaki sweet potato

  • CSA 2026 WINTER WEEK 13

    From Our Farm

    Arugula

    Celery

    Dandelion

    Lettuce, Panisse

    Onions, Sweet

    Peas, Snow

    Radishes, French Breakfast

    Sweet Potatoes, Murasaki

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

    Arugula Salad with Balsamic Roasted Radishes and Sweet Potatoes

    Ingredients:

    • 1 bunch radishes, trimmed, washed and quartered
    • 1 medium sweet potato, cut into 1/2-inch dice
    • 1 shallot, peeled and quartered
    • 4 cups baby arugula
    • 2 tbsp Balsamic vinegar
    • 2 tbsp olive oil
    • Crumbled blue cheese (optional)
    • Salt and pepper
    1. Preheat the oven to 375 degrees Fahrenheit. 
    2. On a nonstick baking sheet, stir together the radishes, sweet potato and shallot. Drizzle with olive oil and season generously with salt and pepper. Roast for 15 minutes, stir and then roast for 10-15 minutes more.
    3. Drizzle the roasted vegetables with balsamic vinegar and toss to combine. Return to the oven and cook for an additional 3-4 minutes.
    4. Toss the roasted vegetables with the baby arugula. Divide onto four plates and drizzle with a little additional balsamic vinegar. Sprinkle it with salt and, if desired, blue cheese.

    Recipe adapted from: https://www.punchfork.com/recipe/Arugula-Salad-with-Balsamic-Roasted-Radishes-and-Sweet-Potatoes-Sarahs-Cucina-Bella

  • CSA 2026 WINTER WEEK 4

    From Our Farm

    Arugula

    Collards – Frog Song Organics or Blackwater Farms

    Lettuce, Cherokee

    Radishes, Daikon

    Spinach

    Sweet Potatoes, Murasaki

    From Our Partner Growers

    Cabbage, Napa – Blackwater Farms

    Citrus, Tangerine ‘Sugar Belle’ – The Family Garden

    Tomatoes, Cherry Mix – Little Pond Farm

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

    Hearty Root Veggie Salad

    Ingredients:

    Sweet potato

    Carrots

    Radishes

    Fennel bulb

    Red cabbage

    Baby arugula

    Toasted pumpkin seeds

    Fresh parsley

    Fresh lemons

    Extra virgin olive oil – use the best quality possible

    Instructions:

    1. Roast the peeled and diced sweet potato until tender. Let cool before adding to the rest of the ingredients.
    2. While the sweet potato is roasting, prepare the other vegetables. Use a mandoline or a sharp knife to thinly slice the fennel and cabbage. Use a grater for the carrots and radishes. Add all the vegetables, cooled sweet potato, arugula and parsley to a large bowl.
    3. Add lemon juice, olive oil, salt and pepper and toss to combine everything well. Taste and add more salt or lemon juice as needed. Top with toasted pumpkin seeds or any toasted seeds or nuts you like.

    Recipe adapted from: https://mypocketkitchen.com/easy-fall-salad/

  • CSA 2026 WINTER WEEK 1

    From Our Farm

    Arugula

    Collards

    Dill

    Spinach

    Sweet Potatoes Murasaki

    Tokyo Turnips

    From Our Partner Growers

    Broccoli – Santa Fe Organics

    Peppers, Shishitos – Little Pond Farm

    Green Zucchini + Yellow Squash – Urban Vegetable Project

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

    Roasted Zucchini and Sweet Potato Salad

    Ingredients:

    Roasted Veggies:
    2 Zucchinis
    1 Large Sweet Potato, finely chopped
    1 red onion, diced
    2 ears corn – or substitute seasonal veggies such as fennel or diced turnip
    2 tablespoons olive oil
    1 teaspoon garlic powder
    1 tablespoon dried shallots
    ½ teaspoon salt
    ½ teaspoon pepper

    Dressing:
    2 tablespoons olive oil
    2 tablespoons balsamic vinegar
    1 tablespoon brown mustard
    1 tablespoon maple syrup
    ½ teaspoon salt
    Pepper to taste

    Salad:
    3 cups baby spinach
    1 can chickpeas
    ½ cup feta
    ½ cup parsley

    Instructions:
    – Preheat the oven to 425. Add the zucchini, sweet potato, onion, and corn to a sheet pan. Add the olive oil, salt, pepper, garlic powder, and shallots. Toss to combine. Roast for 30-40 minutes, until soft and browned (tossing a few times).
    – While the veggies are roasting, make the dressing. Add the olive oil, balsamic vinegar, mustard, maple syrup, salt, and pepper to a small bowl. Whisk to combine.
    – Make the salad. Add the spinach, chickpeas, veggies, feta, and parsley to a large bowl. Add the dressing. Toss the mixture to combine.

    Recipe adapted from: https://starinfinitefood.com/2022/07/16/roasted-zucchini-and-sweet-potato-salad/

  • CSA 2023 Fall Week 4

    Check out the goods in this week’s share!

    Grapefruit Citrus

    Eggs (half dozen)

    Curly or Lacinato Kale

    Lettuce Romaine or Red Leaf (NSOF)

    Fuyu Persimmons

    Roselle

    Baby Squash Mix

    Murasaki Sweet Potatoes

    Green Tomatoes (WAT)

    Week four of our fall season is extra special: it’s the return of Roselle Festival on Saturday, Oct 28. Here’s your chance to take a deep dive into the world of organic farming! Pick your own Roselle, tour the fields with Farmer John, sample and learn how to make recipes from our partner chefs, lose yourself in a crop maze, chill with live music, and shop at our farmers market… we’re so grateful to our team and partners for helping us produce this wonderful event!

    So what’s the big deal about this plant? Why do we love it so much we created a festival? Let’s start with it’s kitchen magic. The calyx and flower are used for tea, jam, jelly, juice, wine, syrup, gelatin, pudding, cake, ice cream, flavoring, and coloring. The leaves are pretty awesome too- use them in salads for some extra zing or cook ‘em up in curries or dals. Bakers can substitute roselle for rhubarb when making a fruit crisp or pie. Roast the seeds, which are high in protein, and brew like coffee, or grind and add to soups and salads. If you search for recipes online, note that Roselle goes by a few other names depending on where you live: Florida cranberry, red sorrel, or Jamaica sorrel.

    Why consume it? Um, where do we begin? How about health benefits? It’s a powerhouse of vitamins and packed with essential minerals like calcium, potassium, magnesium and iron. It’s high in fiber too and recommended in Ayurveda for a gut health. Each part of Roselle offers amazing benefits that range cleansing to cancer prevention. At the festival, you’ll learn more at our talk by Susan Marynowski, The Amazing Health Benefits of Roselle, at 5pm. You’ll leave filled with knowledge, and we hope, inspiration. Roselle Festival, sponsored by Visit Gainesville, is free and open to the public but does require reservations. Click here to add your name to the guest list!

    Roselle Mochi Cake adapted from gastricurious.com

    Ingredients

    Hibiscus Syrup

    2 cups fresh roselle calyxes, chopped

    1½ cups water

    1 cup sugar

    Mochi Cake

    1 lb box of Mochiko rice flour

    2½ cups sugar

    1 tbsp baking powder

    ½ cup butter melted

    5 eggs

    1 can coconut milk

    Instructions

    Hibiscus Syrup

    • Place all ingredients in a small saucepan and bring to a simmer. Simmer, uncovered, for 20 minutes, stirring frequently.
    • Strain through a mesh strainer to separate hibiscus solids from the syrup. Reserve both, and set aside.

    Mochi Cake

    • Preheat oven to 375° F.
    • Combine flour, sugar, baking powder, butter, eggs, and coconut milk in a large mixing bowl or stand mixer. Mix well.
    • Stir in the candied hibiscus pieces and ½ cup of the reserved syrup (save the rest for another use).
    • Pour into a lightly greased 9″x13″ pan. Bake at 375° F for 1 hour, or until a toothpick inserted in the center comes out clean.
    • Cool completely before serving. Store leftovers in the fridge.

    Fuyu Persimmon Bread

    Ingredients:

    2 large eggs, room temperature

    1 cup granulated sugar

    1 Tbsp real vanilla extract

    3 cups fuyu persimmon pureed (a little over 1 1/2 lbs)

    10 Tbsp unsalted butter, melted

    2 tsp baking soda, sifted to make there aren’t lumps

    1/4 tsp (generous pinch) of salt

    2 tsp cinnamon

    3 cups all-purpose flour *measured correctly

    1 1/2 cups walnut pieces, toasted

    Instructions:

    Remove tops of persimmon with a butter knife. Cut into quarters and puree.

    In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in 3 cups persimmon puree and the melted butter.

    Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Whisk in 3 cups flour until blended.

    Fold in 1 1/2 cups walnuts until evenly dispersed and divide the batter between buttered loaf pans. Bake for 45 – 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.

    Kale Salad Dressing

    This dressing can be enjoyed with all salads, but the honey/vinegar ratio specifically helps balance kale’s bitter flavor.

    Ingredients:

    ½ cup extra virgin olive oil

    ⅓ cup apple cider vinegar

    ¼ cup honey (use maple syrup for vegan)

    2 teaspoons balsamic vinegar

    1 teaspoon Dijon mustard

    2 cloves garlic, finely minced

    A pinch of sea salt

  • 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.