Tag: Murasaki

  • CSA Share: Week 4, March 27-30

    This Week we are happy to share with you: Bok Choy, Rainbow Carrots, Kohlrabi, Red Butter Lettuce, Scallions, Murasaki Sweet Potatoes, French Breakfast Radish, Spinach and some of you lucky CSA members will receive Mulberries (if you don’t get some in your share this week..Don’t worry you will get them next week).Mulberries-

    These mulberries come from a large tree that shades part of our greenhouse. We only have one of these trees and it bears fruit for about three weeks of the year. This year we are fortunate to have a large enough quantity of berries for our CSA members to have a little taste. The immature fruits are white, green, or pale yellow at first and they turn pink and then red while ripening. When they turn a dark purple or black they have the sweetest flavor and are fully ripe. We pick them once they are fully ripe so they will be pretty tender and fragile by the time they get to your kitchen but rather sweet and ripe than sour..trust me you don’t want an unripe mulberry. BEWARE, THEY STAIN EVERYTHING!! They have such an intense, easily extracted coloring that they are increasingly popular as a natural food colorant. Toss a handful in your salad or use in salad dressing, stir them in some lemonade, sprinkle over your breakfast yogurt and granola, or add to your batter for some delicious and colorful baked goods. Too mushy? Create a mulberry sauce to drizzle over your ice cream. The berry has a little thin green stem that runs through the berry from tip to tip. Go ahead and eat it, it won’t hurt you, in fact it’s down right good for you and it’s also a pain to try to remove. You probably wouldn’t even know it was there unless I mentioned it. Enjoy this special treat from the farm!

    Interesting Fact about the Mulberry Tree..

    Some North American cities have banned the planting of mulberries because of the large amounts of pollen they produce, posing a potential health hazard for some pollen allergy sufferers. Conversely, female mulberry trees produce all-female flowers, which draw pollen and dust from the air. Because of this pollen-absorbing feature, all-female mulberry trees are considered “allergy-free”.

    Rainbow Carrots- You know it’s spring when you open up your share to find beautiful feather like fronds on the tops of your multicolored carrots. Makes sure to cut the tops off of your carrots as soon as you get them home, this will help prolong the life of your carrot. Don’t throw those beautiful, luscious green tops away, use them as you would parsley, in chimichurri or try them in some carrot top pesto using the spinach in your share (there are several variations).

    Carrot top pesto with Spinach

    Roasted Carrots with Carrot Top Pesto and Goat Cheese

    The name Kohlrabi comes from the German “kohl,” meaning cabbage, and “rabi,” meaning turnip—and that kind of says it all about this delicious vegetable. It’s flavor is that of it’s namesakes and has also been describe as having a similar taste to a stem of broccoli.

    Don’t be perplexed about this purple alien-like vegetable in your share, it’s really quite versatile and can be cooked similar to a potato or eaten raw – it’s crispy like an apple or a Jicama. To prepare simply cut off each leaf at the base of the stem where it is attached. Then you can peel them using a vegetable peeler, or chop off the outside rind to get to the crisp and ready to eat, inside. Once the outer rind is removed you can cut the kohlrabi bulb according to your recipe: shredded- most common for salads, cubed- for stews and roasting or pureed for soups.

    Spinach and Kohlrabi Gratin

    Quick Kohlrabi and Carrot Gratin with scallions (this recipe is in German but my computer translated it for me.. I tried to find a english version to share but I had no luck, I will try to try to translate it and post the recipe). 

    French Breakfast Radishes: Slice them and toss them in a salad or snack on them whole. My favorite way to eat these radishes (or any kind of radish) is on top of toast. I’m a radish toast connoisseur if you will, always on the lookout for new ways to combine my favorite things: Radishes, bread, butter and salt. Try this recipe using the scallions in your share and some fresh dill from past shares.

    Killingthyme.net

    French Breakfast Radish Toast with Cream Cheese, Dill and Scallions

    Or looking for an elegant party finger food:

    lottieanddoof.com

     

     

     

    Butter-Dipped French Breakfast Radishes

     

     

    Spinach- A Special Treat! Spinach is an extremely difficult crop to grow organically in Florida due to its susceptibility to mildew and precise germination temperature. Spinach is affected by many different strains/races of downy mildew. In conventional agriculture they spray it with fungicides every week or more often to combat the mildew. The seeds also require cold weather to germinate and the plants won’t grow if the temperature gets over 80º. Eat it fresh in a green salad, add it to your morning eggs, or blend it up and put it in your smoothie, there’s no wrong way to eat Spinach- just ask Popeye.

    Red Butter Lettuce- It’s large tender leaves are perfect for lettuce wraps, make sure to wash the head of lettuce once again before you eat it.

    Bok Choy- Chinese cabbage, great for stir fries and soups. Store bok choy in a sealed plastic bag in your produce drawer for maximum shelf life.

    Spring Onions– Are great as a garnish on casseroles, on toasts, sprinkled over eggs or in salads. SAVE THE SCRAPS! Onions are one of the easiest vegetables to regrow. Simply chop them up leaving at least 1-1 1/2 inches at the end of the stem (white part) and put the ends  in a jar of water or moist soil, they will sprout some little roots and then you can plant them in your windowsill garden or yard and they will grow you a little spring onion.

    Murasaki Sweet Potatoes- Crimson outer peeling with sweet white flesh. Cook as you would a traditional sweet potato, no need to peel, most of the nutrients are  actually in the peeling itself. Give them a good wash and roast in the oven. Store your sweet potatoes in a cool dry place in your kitchen and they will hold for several weeks/months. If they begin to sprout just cut off the little sprouted nub and prepare as usual, fear not, that’s just nature trying to do what nature does best, regrow! 🙂

    Thanks for reading, send me your favorite recipes to CSA@Frogsongorganics.Com and don’t forget to check back next week! -Shani

  • Weekly CSA Share December 12-15

    We are winding down the fall season with some tasty winter crops such as: Collards from our friends at Hammock Hollow, Murasaki Sweet Potatoes, New crop of Pigeon Peas, colorful purple stemmed Mizuna, crunchy Sunchokes, Baby French Breakfast Radishes, Turmeric, Chinese Honeys– a lovely citrus variety from our friend Jeff down the road at Melrose Organics.

    Chinese Honey: This is the week i’ve been anxiously waiting for since I started this job, the chance to showcase this wonderful citrus variety that I was raised on. The Ponkan Tangerine, or better known in these parts as the Chinese Honey is a citrus hybrid (Mandarin X Pomelo). This oriental variety first appeared in the US back in 1800’s when a medical missionary in China sent fruits to a man named Carlo Roman in Hawthorne, Florida. From those fruits little baby seedlings were grown and gave way to this beautiful citrus variety unique to this part of Florida. This citrus is distinguished by its medium thick, extremely aromatic, and oily rind. Each fruit contains 10 to 12 easily separable segments with a pale orange flesh, tender and juicy with a mild and pleasant flavor. Easy to peel and easy to share. My father planted three of these fruit trees about 45 years ago on the shores of Newnans lake where I call home. I grew up walking through the swamp eating these honeys and spitting out the seeds into that swampy, fertile ground. At one time we had about 30 fruiting trees scattered, under the cypress canopy, throughout our property. They are pretty self sustainable and easy to care for. We would occasionally fertilize with organic swamp matter that we scooped up from the lake with our old ford tractor. Unfortunately the citrus greening has slowly killed off our trees and we are lucky if 10% the fruits stay on to reach maturity. Luckily Jeff from nearby Melrose Organics grows this variety and has a viable crop this year. We are very excited and fortunate to be able to share this wonderful variety with you during this holiday season!

    Pigeon Pea: It’s often referred to as a pigeon pea or gandul. This plant arrived to the new world via India and Africa and the natives call it frijol de palo, which means the bean tree. This legume is low maintenance and we have been working with Eco- a seed saving non profit out of Fort Myers, to discover new varieties that will grow well in this area and be economically viable. Unfortunately, this pea did not work as well as we hoped so this will probably be the first and last time you receive it. The shell is not edible! You will have to shell the peas, and this is a little more difficult than we had hoped, alas inside that stubborn shell is a beautiful crimson-red pea. Cook this pea variety as you would any other pea- put the peas in a pot over the stovetop and cover with one or two inches of water (maybe a little less). Cover and cook the beans over medium heat for about 1 1/2 hours, until tender. Keep in mind this small amount will not yield a large portion, it’s more like a sample or a colorful addition to a rice dish, a pot of beans, or use it raw in your salad.

    Sunchokes: You don’t need to peel them; the skin is edible. Simply scrub them clean under cold running water with a stiff brush. If you have large chunks make sure you break them apart to get that dirt hidden in the cracks. Cut them up into bite sized chunks and throw them in the crockpot with turnips, radishes, carrots or other root veggies. You can also slice them and toss them in your salad to give an added crunch, they have a similar texture to a water chestnut and is a good substitute. Try them roasted…

    1 pound organic cleaned Sunchokes

    ¾ cup extra virgin olive oil

    2 tablespoons dried thyme

    1 tablespoon minced garlic

    sea salt

    Cut tubers into 1-inch pieces. Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Sunchoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet. Roast in the preheated oven until Sunchokes are tender, 35 to 45 minutes.

    Mizuna–Mizuna is an Asian green that is commonly found in baby lettuce mixes, It’s a mild tasting green that can be enjoyed raw or cooked. Here’s some favorite quick and easy ways to use it from Early Morning Farm.

    Salad. Wash and chop the salad into bite size pieces. Mix with lettuce or any greens for salad. Try spinach or arugula or even by itslef. 

    Pasta. Even Asian greens can be tossed with pasta and fresh parmesan. Boil noodles of your choice al dente. While the noodles are cooking sauté chopped mizuna in olive oil with garlic. When the noodles are ready, drain and reserve 1 cup of the pasta water. Toss the noodles, parm, and a bit of the pasta water together in a skillet over low heat. Add more pasta water if the mixture looks dry. Serve with crushed red pepper and extra cheese!

    Risotto. Another Italian inspired use for mizuna! Stir chopped and cleaned mizuna into a batch of risotto at the end of cooking. It will wilt perfectly. Try pairing with mushrooms for an earthy dish.

    Stir-fry. Pair with any vegetables in your share, lots of garlic and ginger, and your protein of choice.

    Soup. Toss them into any vegetable soup at the end of cooking. Mizuna would also pair well chicken noodle or lightly creamy soups.

    Grain Salads. This Mizuna Quinoa Salad with Lemon Scallion Vinaigrette is sure to be a crowd pleaser! Toss raw mizuna with farro, quinoa, rice, barley, or any grain for fresh salad perfect for picnics and potlucks.

    Sauté. The simplest is last! Wash mizuna and then toss in a pan with garlic and olive oil. Leave whole or chop into bite-sized pieces.

    Turmeric– Famous for its compounds that have powerful anti-inflammatory, antioxidant and antibacterial properties. This member of the ginger family has been used in Indian Ayurvedic and Chinese medicines for centuries to heal wounds, treat skin conditions, inflammations and infections. For a healthy snack you can grate it into plain yogurt, with vanilla and a little honey, maybe some grated carrot too. Be careful, it will stain anything, especially your grater or cutting board, grating it will make your fingernails yellow for a day or two but you can wear gloves if that’s not the look you are going for.

    This seasonal juice recipe, contains winter root vegetables, citrus, and one very special healing ingredient. Fresh Turmeric Root.

    A New Year- Fresh Turmeric Tonic

    4 medium organic carrots
    1 small golden beet ( 2- 3 inches in diameter) scrubbed and cut in half (optional)
    1 orange, peeled &  1 apple, cored
    1 tablespoon sliced fresh turmeric root ( peels are OK) more to taste.     1-2 tablespoons fresh ginger

    Juice ingredients in juicer together to yield one 10 oz glass of juice

    Recipe from: https://www.feastingathome.com/a-new-year-fresh-turmeric-tonic

    French Breakfast Radishes– Pinky sized, tender radishes were pulled from the ground a bit earlier than usual due to the freeze on Tuesday night, nevertheless, they make for a delicious snack. Make sure to cut the tops off and give them a good wash before you throw them in your salad.

    Murasaki Sweet Potato- Crimson skin with a white flesh, these little fingerling potatoes are perfect for roasting. Don’t waste your time peeling them, give them a good wash and cut them up into bite size pieces or just enjoy them whole.

    Collards from farmer Charlie Andrews at Hammock Hollow Farms in Hawthorne, Florida. Charlie has supplied restaurant kitchens from Jacksonville to Orlando with fresh local produce since 1985. Collards pair excellently with smoky flavors, but there are many preparations beyond the Southern tradition of using a ham hock.  Collards are high in calcium, vitamin C, and fiber. The stems of collards are edible, but take longer to cook than the leaves so they are often removed.  Adding a acidic seasoning like vinegar or lemon helps reduce the bitterness and give collard greens a great flavor.You can store washed and/or chopped greens in a container in the refrigerator for quick use throughout the week.

    Slow Cooker Season

    This time of year we like to pull out the slow cooker for an easy, low maintenance, soup that can be enjoyed throughout the week. ‘Tis the season to purge your fridge from the abundance of root vegetables stock piling in your fridge from this season’s CSA shares, and there is nothing better than a soup or stew for this cold weather!

    Simply toss your washed and chopped greens (collards, kale, mizuna-(at the end)) into the slow cooker, add some stock (vegetable, chicken, beef), seasonings (spices, salt, pepper), vegetables- garlic, carrots, turnips, radishes etc.  Throw in some canned or cooked beans (kidney, white, black), or a premade canned soup (I was cleaning out my pantry) that contains some rice and other veggies. Cook on low for about 6-8 hours and serve warm with some biscuits! 

  • Weekly CSA Share November 28-December 1

    Welcome to the last week of November, this season is flying by. With only three more shares to go after this week it’s time to start thinking about our 14 week Spring Season, March- June 2019. Sign up before December 22nd and receive a complementary jar of our delicious, low-sugar strawberry jam. Visit our Online Store for specific pricing, dates and to sign up.

    This week your share includes: Fingerling Murasaki Sweet Potatoes, Turmeric, Purple and Green Basil (whoops, just kidding), Juicy Ruby Red Grapefruit, Red Leaf or Baby Romaine Lettuce, Sunchokes, Moringa Leaves, Tri-Colored Beans and NEW THIS WEEK…the vibrant Watermelon Radish.

    Sorry folks looks like the basil was ready to be done a little sooner than we expected. We salvaged what we could before the freezing weather arrived, however, this morning when I went to pack my CSA shares I opened the box of basil to portion it out in cute little bags and the green basil had already started to become discolored and wilted. We definitely don’t want to stand behind produce that is not up to our standards so at the last minute we decided it’s best use would be for making our last batch of pesto.  I am very sorry and I know you will likely be as disappointed as I was this morning. It’s a true end to fall when the basil is done. We should just be thankful it lasted for this long! Not to worry I subbed in some baby cucumbers for half of the shares and some summer squash for the other half.

    Watermelon Radish- First of the season, this light green and white radish contains a bright pink starburst of color on the inside, hence the resemblance of its namesake the Watermelon. Enjoy this radish on crudite plates, on top of toast, or in salads.When you get home from picking up your share make sure to cut the greens from the roots, the greens pull out the moisture of the radish. Once separated from the green the radish can stay in your refrigerator for a few weeks and will brighten any dish with just a slice here and there from time to time. I love this radish!

    Murasaki Sweet Potatoes- These small bite sized sweet potatoes are small but dont be fooled by their size they are our most prized sweet potato. Thin crimson skin with a white flesh, simply wash and bake, don’t waste your time peeling.

    Quick Roasted Fingerling Sweet Potatoes

    Preheat oven to 425 degrees. Heat a large baking sheet or skillet in the oven 15 minutes. Combine salt, cinnamon or nutmeg, and any other seasonings you would like in a small bowl . Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer on preheated pan. Roast until they are tender when pierced with a sharp knife, 20-25 minutes. Remove from oven, and serve hot.

    Red Leaf Lettuce from our friends at Siembra Farms in Gainesville. Here is a great example of two farms working together to feed the system of supply and demand. Siembra was looking to move their lettuce before the first frost and unfortunately our lettuce did not come in as expected due to the rains that washed our seeds out of their beds countless times. We reached out to Cody at Siembra and he was happy to supply our CSA Members and Farmers Markets with some beautiful red leaf lettuce. Thanks Siembra!

    Ruby Red Grapefruit/Meyers Lemon- Ruby Red Grapefruits from our trees and Meyer Lemons from Melrose Organics- for the Thursday shares who missed out on the lemons from last week due to the Thanksgiving holiday.

    Meyer lemons were first introduced to the United States from China in the early 20th century by Frank Meyer.This sweet winter citrus is  a cross between a regular lemon and a mandarin orange and that’s what really sets it apart. These  lemons don’t have the same tang as regular lemons, instead, they add more sweetness to any recipe.

    Sunchoke- Nutrient-rich roots of a North American sunflower variety, with a sweet, earthy flavor. They store well in the fridge for a couple weeks after purchase. It’s up to you whether you peel them or not, but you can just give them a vigorous scrub and leave the skins on for maximum nutritional benefit. Rich in vitamin C, potassium and iron, sunchokes are crunchy and nutty when raw, with a texture similar to water chestnuts. When roasted, baked, or cooked into soups, they make a great substitute for potatoes. Try this crunchy root pureed into a soup or sliced thin to make Sunchoke chips.

    Turmeric- Turmeric is restorative and preventative and has far reaching health benefits for everyone and many people use it in their daily regimen to treat a variety of symptoms and illnesses. It is effective in treating heart disease, cancer, arthritis, inflammation and depression just to name a few.  There is so much information out there on Turmeric that I would literally be writing for an entire week to try and explain all the health benefits of this wonderful superfood. If you are interested in learning more look it up on the world wide web or check out our past blog.

    Turmeric Tonic- For your daily health and wellness

    When combined, these ingredients make a powerful daily tonic effective in fighting a host of ailments.

    • 1 teaspoon raw honey
    • 1 teaspoon fresh squeezed lemon
    • 1 teaspoon turmeric (3 teaspoons fresh diced turmeric)
    • 1/4 teaspoon cayenne pepper
    • In a cup, scoop a teaspoon of raw honey. Squeeze a teaspoon (feel free to approximate) of fresh lemon juice over the honey and mix. The honey will dissolve into the lemon juice. Once this happens, add your turmeric and your cayenne pepper. Mix thoroughly (you can strain if the textures will bother you) and enjoy lemon turmeric tonic.

    Moringa- This tree is native to North India but grows well in Asia, Africa and South America. It goes by a variety of names, such as drumstick tree, horseradish tree or ben oil tree. We started experimenting with Moringa as a multi purpose crop. Initially we started growing it as a foragable  protein source for our animals, however, they did not seem to like it as much as our human customers did. It was also a nitrogen fixing crop (helping increase nitrogen content in our soils) as well as providing shade cover for the Turmeric. Most of all we found that fresh Moringa was actually very marketable and highly respected as a medicinal plant having similar “superpowers” to Turmeric and people love the natural, healthy energy it gives you.  Dried Moringa is most commonly found in drugstores and sold online in powder form as a supplement that people can add to their smoothies however we have the unique opportunity to sell it fresh and teach people how to use it in their cooking or to make tea with it.

    Make some Moringa tea with the fresh leaves by boiling a ½ cup of fresh leaves in 1 ½ cups of water, let cool and enjoy with lemon, honey or ginger for added flavor.  The Moringa leaves themselves are very light in flavor so you can add the tea to a variety of other drinks and get the added health benefits without compromising the taste of your beverage. Try it in your morning coffee or earl grey tea. I put about 3 teaspoons of the fresh (or dried) leaves in my coffee filter along with the coffee grounds. Amy made a batch of honey sweetened Hibiscus tea combined with a bunch of our Tulsi basil and some Moringa leaves for a super tasty elixir that will give you  sustained amount of “awakeness” and energy without the jitters or caffeine hangover! If you have some frozen roselle give it a shot you will be hooked on the Moringa and the way it makes you feel!

     

     

  • Weekly CSA Share Nov 14-17

    This Weeks Share Includes: Purple Hull Peas, French Breakfast Radishes,  Purple-Stemmed Mizuna, Roselle Hibiscus, Murasaki Sweet Potatoes, Turmeric, Baby Arugula and Sunchoke.

    Sunchoke: The Jerusalem artichoke, also called sunchoke, or earth apple, is a species of sunflower native to eastern North America. The edible tuber is crunchy and full of starches. It will remind you of a water chestnut when you bite into it. They have a nutty and earthy flavor profile and are delicious raw or roasted. Disclaimer ** They are nicknamed “fartichoke” for a reason, so before you chow down you may want to see how they work with your body. Read more here: https://frogsongorganics.com/sunchokes/

    Roselle: Do you have an abundance of roselle seed pods taking up your refrigerator space? Try freezing or drying them. If you have time but not a lot of freezer space, peel the calyces (red petals) off of the seedpod and store them in a ziplock baggie in the freezer. Do you have a lot of space but not a lot of time? Simply freeze the whole calyces seedpod included, this is a simple way to store it if you plan on making Hibiscus Tea with it however,  it will be difficult to remove the seed pod after thawing so if you plan to make a recipe using just the calyces alone I would suggest removing the seed pod before storage.

    Now is the perfect time to make some roselle “Florida Cranberry” sauce to pair with your Thanksgiving day turkey, follow this easy recipe to make a delicious alternative to a traditional Thanksgiving side.

    Murasaki Sweet Potato: First of the season.  These crimson skinned sweet potatoes have a starchy white flesh rather than a bright orange flesh and have 60% more sugar than your average american sweet potato but they cook up just the same. Peel them or leave the skin on for the nutritional benefits and cook as you would a sweet potato. Try making a sweet potato pie for Thanksgiving combining all varieties of sweet potatoes from your past shares.

    Purple Mussissippi Hull: After an hour of shelling peas I am nowhere near an expert in the skill, my fingers hurt and I basically have enough for about 2 spoonfuls. What is the secret? Fingernails!… Having fingernails is the secret. If they are green and fleshy more like a large green bean they are a bit young and may be a little harder to open. To open try slide your thumb or thumb nail down the middle seam the pod will open. Cook the peas as you would any other peas if you want to freeze them for later, to freeze blanch in boiling water to cover for 2 minutes; cool immediately in ice water, and drain well. Package in zip-top plastic freezer bags. Good for about 6 months.

    Baby Arugula: These delicate and tender leaves are spicy and delicious. Mix them in with your salad greens to add a little zest, or toss them on top of tacos and in burritos for a tasty alternative to lettuce with a little kick!

    French Breakfast Radish: This petite and dainty radish variety is exactly what you would expect given its name. Snack on them raw, slice and toss them in your green salad or try them my favorite way: sliced thin on some buttered toast with a pinch of sea salt. The greens are edible and tender but have a slight hairy or prickly texture that may not be so well recepted by some.

    Turmeric: Curcumin is the key chemical in turmeric that gives it the golden color and claims to reduce pain, inflammation and stiffness related to rheumatoid arthritis and osteoarthritis. Known as a cleansing agent, Turmeric often is used as a digestive aid. Try the Ancient Golden Milk recipe to soothe your stomach and calm you before bed. Hint: Use the ratio 3 to 1 when substituting raw Turmeric for powdered Turmeric.

    Purple Stemmed Mizuna- A Japanese mustard green. This variety produces beautiful purple stems and fresh green leaves, which are very attractive when mixed with other salad greens. The young leaves and stems have a crispy texture,  ideal for baby leaf salad mixes. This asian green has quickly become one of the most popular vegetables offered by the high-end gourmet restaurants in Japan. Eat it raw or sautee it with other leafy greens.

  • Weekly Spring CSA Share May 23-26

    We are wading in our rainboots thru the excessive rain puddles to bring ou this weeks CSA Share including: Sweet Corn, Green Cabbage, Red Kale, Purple Daikon Radish, Sweet Baby Carrots, Summer Squash, Romaine and Murasaki Sweet Potatoes(white flesh).

     

    A recipe from – Nutrition expert and Professor of Culinary Medicine Jacque Nyenhuis

    Julienne Radish Relish

    1 small head of cabbage

    1 cup thinly sliced daikon radishes

    2 tablespoons olive oil

    1 teaspoon salt

    2 tablespoons lime juice

    ½ cup minced cilantro

    1 tablespoon thinly sliced jalapenos

    Shred cabbage and combine with radish slices. Mix olive oil, salt and lime juice in a small container, shaking well. Pour over cabbage mixture and allow to stand for 5 to 10 minutes or until flavorful. Toss with cilantro and jalapenos just before serving.