Tag: muscadine grapes

  • 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 11

    Orange Carrots (COG)

    Muscadine Grapes (WAT)

    Curly Green Kale (COG)

    Romaine Lettuce (NSOF)

    Jalapeno Peppers

    Heirloom Persimmons

    White & Purple Potatoes

    Green Tomatoes (WAT)

    Slicer Tomatoes (NSOF)

    Welcome to week 11 of our summer season! Fall is just around the corner, so we’re gearing up for our October 4-December 31 season. Renewing is a piece of cake. In fact, you don’t need to do anything! We’ll automatically renew your membership unless you tell us otherwise (please contact us by email to cancel). There are a myriad of economic, environmental, and health benefits that go with a CSA membership, plus what really tickles us is getting to know our customers and seeing them nourished by healthy food. Here’s a preview of the goodness headed to your kitchen in the months to come: sweet potatoes, green beans, chestnuts, kale, roselle hibiscus, radishes, turnips, bok choy, arugula, collards, lettuces, mustard greens, and scallions, just to name a few. Thank you for supporting our farm and enjoying the harvest with us!

    We’re delighted to include our heirloom persimmons in this week’s share. Handpicked by Farmer John, these babies are astringent varieties that have been grown for hundreds, if not thousands of years. We have Saijo and Giombo varieties that are sweeter than sweet when ripe and soft to the touch, like firm jelly or water balloons. Note: under-ripe fruits will need a few more days. Biting into a fresh ripe persimmon is one of the joys of summer! We’ve also tucked some sweet muscadine grapes into your box. While you’re snacking on your fresh fruit, check out recipes inspired by the other items in your week 11 box.

    Our friends at Urban Harvest also want to see YOUR recipes! 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 and want to know how you’ve adapted recipes to include native veggies/fruit. As a thank you for your contribution, you will be entered into a raffle for a chance to win some amazing prizes. Learn more and get involved here! 

    Carrot Cream Soup – adapted from loveandlemons.com

    Ingredients:

    • 1 tablespoon extra-virgin olive oil
    • 1/2 medium yellow onion, chopped
    • 1/2 teaspoon sea salt
    • 3 garlic cloves, smashed
    • 1 pound carrots, roughly chopped
    • 1 teaspoon grated fresh galangal
    • 1 tablespoon apple cider vinegar
    • 3 cups vegetable broth
    • freshly ground black pepper
    • 1 teaspoon FSO cane syrup
    • coconut milk for garnish, optional

    Instructions:

    Heat oil over medium heat. Add onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally.

    Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.

    Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the cane syrup.

    Serve with a drizzle of coconut milk, if desired.

    Kale and Pistachio Pesto – adapted from foodnetwork.com

    Ingredients:

    • Sea salt
    • 1 large bunch kale, stemmed and leaves torn (about 1 pound)
    • 10 ounces whole wheat spaghetti
    • 2 tablespoons roasted salted pistachios
    • 1 clove garlic, smashed
    • 1 cup fresh flat-leaf parsley leaves
    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons freshly grated Parmesan
    • 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
    • Freshly ground black pepper

    Instructions:

    Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes. With a slotted spoon, transfer the kale to the ice water (keep the water boiling). When cool, drain well and squeeze out as much water as possible. Coarsely chop the kale.

    Add the pasta to the boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water, and then drain the pasta.

    While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped. Add the kale and parsley and pulse until very finely chopped. With the machine running, add the oil in a steady stream. Add the Parmesan, lemon juice and 1/2 teaspoon each salt and pepper and pulse to incorporate.

    Toss the pasta with the pesto, adding a few spoonfuls of the reserved cooking water if it seems dry. Season to taste with salt and pepper. Serve with lemon wedges on the side. This makes about 1-1 1/2 cups pesto, which would also be good on fish, chicken, pork, or steak.

    Old Fashioned Potato Latkes

    Ingredients:

    • 2 1/2 pounds potatoes
    • 1 large onion, shredded
    • 3/4 cup matzo meal or bread crumbs
    • 2 large eggs, beaten
    • 1 tablespoon potato starch, or more if needed
    • 1 1/4 teaspoons salt, or more to taste
    • 1/2 teaspoon pepper
    • Avocado, peanut or grapeseed oil for frying (about 1 1/2 cups – choose an oil with a high smoke point)

    Instructions:

    • Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
    • Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). A food processor is recommended to save a ton of time.
    • Place grated potato into a bowl and immediately cover with cold water.
    • Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
    • Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
    • Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
    • Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
    • Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
    • In a skillet, add oil to reach a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F.
    • While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
    • Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
    • Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
    • The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
    • Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.
    • Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.

  • CSA 2023 Summer Week 8

    Beets (COG)

    Galangal

    Muscadine Grapes, (SFO)

    Lacinato Kale (NSOF)

    Green Bell Peppers (WAT)

    Spaghetti Squash (COG)

    Green Zucchini Squash (WAT)

    Yam Fingerling Sweet Potatoes

    Slicer Tomatoes (NSOF)

    Fun fact: wine production in the US began in Florida, thanks to muscadine grapes like the ones in this week’s share (sorry, California). Back in the 1500s, a group of French Huguenot settled near Jacksonville and quickly realized our native grapes could be vinted. The problem was the taste; it just wasn’t like the wines they were used to at home. So, they added sugar. Lots of it. Most Muscadine is still made overly sweet, but surprisingly it wins the prize for highest amount of antioxidants among all the other grapes. It’s the only variety that contains resveratrol in both its skin and seeds (other grapes only have it in their skin). So, if you imbibe, try our simple wine recipe below and raise a glass to our native fruit!

    We’ve also tucked spaghetti squash from partner Clem’s Organic Garden into this week’s box. Food historians believe that before this veggie became a food staple in the Western Hemisphere, it served as a pre-Colombian bowl. Once the natives started to eat it, they loved it for being a great source of fiber and packed with Vitamins C and K. One thing about spaghetti squash though, it does require prep. We share basic instructions along with a decadent four cheese squash recipe to enjoy with your wine. Cheers!

    How to Cook Spaghetti Squash

    Ingredients:

    • 1 spaghetti squash
    • extra-virgin olive oil
    • sea salt and freshly ground black pepper

    Instructions:

    • Preheat the oven to 400°F.
    • Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
    • Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a bit firm. The time will vary depending on the size of the squash and can vary from squash to squash.
    • Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

    Four Cheese Spaghetti Squash

    Ingredients:

    • 2 spaghetti squash, halved and seeded
    • 1/8 cup extra-virgin olive oil
    • Kosher salt
    • Freshly ground black pepper
    • 1 tbsp. butter
    • 2 cloves garlic, minced
    • 1 tbsp. all-purpose flour
    • ¼ cup milk
    • ¼ cup chicken broth or veggie stock
    • ¼ cup shredded mozzarella
    • ¼ cup shredded Parmesan
    • ½ cup shredded provolone (can substitute cheese of your choice)
    • ½ cup shredded fontina
    • Chopped fresh parsley, for garnish

    Instructions:

    Preheat oven to 400°. On a large rimmed baking sheet, set the squash cut side up; brush with olive oil and season generously with salt and pepper. Bake cut side down until tender, 45 minutes.

    Make sauce: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then stir in flour and whisk until golden, 2 minutes. Stir in milk and broth and whisk until combined. Combine all the cheeses in a large bowl and stir the mix into the skillet, reserving 1/2 cup for topping. Whisk constantly until creamy. Season with salt and pepper.

    Scoop out spaghetti squash, leaving a shell around the skin and add to skillet. Stir until completely combined, then return to squash boats. Heat broiler on high.

    Top with remaining cheese and broil until golden. Garnish with parsley and serve.

    Old-Fashioned Muscadine Wine

    Ingredients:

    • 6 cups granulated sugar
    • 3 quarts filtered water
    • 1 quart mashed muscadine grapes
    • 1 (1/4-ounce) packet active dry yeast

    Instructions:

    In a large, cleaned, and sanitized gallon-sized glass container, dissolve sugar in water.

    Add mashed grapes to water and sprinkle active dry yeast over top, but don’t stir. Cover container with a clean cheesecloth or kitchen towel and place in a dark and cool area, ideally between 68 F and 72 F. Let mixture rest for 24 hours.

    Once a day has passed, stir mixture well and cover again, returning it to a dark and cool area. From this moment on, stir mixture every day at the same time, for a full week.

    After seven days of stirring and resting, strain liquid into another clean and sanitized gallon container with an air lock.

    Fill with additional water to come up to the top of the gallon container. Let wine ferment for six weeks in a cool and dark place.

    After six weeks, strain liquid again and place it in a clean gallon container. Cap lightly for three days to allow for any more fermentation to cease.

    Pour wine into bottles with an airtight cap and store in the fridge. Always store your homemade muscadine wine in a cool place and consume within 3-6 months.

  • CSA Summer 2022-Week 7

    This week’s bins will bring you the following:

    From Frog Song Organics-

    • Calamondins
    • Okra
    • Jalapeño
    • Sweet Potato Greens
    • Muscadine Grapes (from High Springs Orchard)

    From Partner Producers

    • Carrots- Clem’s Organic Garden
    • Spaghetti Squash- Clem’s Organic Garden
    • Green Butterhead Lettuce- Organic Aqua Farm
    • Grape Tomatoes-New Sprout Organic Farms
    • Green Bell Peppers- New Sprout Organic Farms

    Calamondin are known for their tart juiciness, so mixing their juice with fat and sweetness is this perfect combo. If you have never tried a calamondin, a citrus curd is the perfect introduction. Enjoy this basic curd recipe as the filling for a tartlet, on toast, or as a schmear with cream cheese on a plain bagel. It is a fun recipe to get creative with. Enjoy it, as well as a few other sweet and savory recipes this week.

    Calamondin Curd

    Ingredients
    • 3 Tbsp of calamondin juice
    • 1/3 cup of granulated cane sugar
    • 2 egg yolks
    • 3 Tbsp of unsalted butter
    • Dash of salt
    • Zest to finish
    Directions
    • Combine juice, sugar, and egg yolks in a pan over low heat. Whisk continuously, until the sugar dissolves, careful to not overcook egg yolks. You want the mixture to thicken slightly.
    • Remove from pan from heat. Continue to whisk and add butter, one pad at a time. You want to fully melt and incorporate the butter before adding the next pad.
    • Stir in salt. Transfer to a container for refrigeration. Top with zest or reserve peels to zest upon serving. Make sure curd fully chills. Enjoy!

    Spaghetti Squash Garlic Cheese bread- delish

    Ingredients

    • 1 medium spaghetti squash, halved and seeds removed
    • 1 tbsp. extra-virgin olive oil
    • Kosher salt
    • Freshly ground black pepper
    • 2 large eggs
    • 2 cloves garlic, minced
    • 1/2 tsp. dried oregano 
    • 3 c. shredded mozzarella, divided
    • 1/2 c. freshly grated Parmesan
    • 1/4 c. cornstarch
    • Pinch red pepper flakes
    • 2 tsp freshly chopped parsley

    Directions

    • Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut side-down on a large rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. 
    • Using a fork, break up squash strands. Using cheesecloth or a dish towel, wring excess moisture out of spaghetti squash. Increase oven temperature to 425°.
    • Transfer spaghetti squash to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
    • Line a baking sheet with foil and grease with cooking spray. Transfer “dough” to baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
    • Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more. Slice and serve with marinara.

    Muscadine Pie- Taste of the South Magazine

    Ingredients

    Crust

    • 2½ cups all-purpose flour
    • 2 teaspoons sugar
    • 2 teaspoons kosher salt
    • 1 cup cold unsalted butter, cubed
    • ½ cup cold whole buttermilk

    Filling

    • 6 cups muscadine grapes
    • ½ cup water
    • 1 cup sugar
    • ¼ cup cornstarch
    • 1 large egg, lightly beaten
    • 1 teaspoon orange zest
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • 1 tablespoon heavy whipping cream
    • 2 tablespoons turbinado sugar
    • Vanilla ice cream, to serve

    Directions

    1. For crust: In the work bowl of a food processor, pulse together flour, sugar, and salt. Add cold butter, pulsing until mixture is crumbly. Gradually add buttermilk, pulsing until a soft dough forms. Turn out dough onto a lightly floured surface, and shape into 2 disks. Wrap tightly in plastic wrap, and refrigerate until firm, about 30 minutes.
    2. Position oven rack to lowest setting, and preheat oven to 425°.
    3. For filling: Separate hulls from pulp of grapes. (See tip below.) Place grape hulls and ½ cup water in a medium saucepan. Place grape pulp in a separate medium saucepan. Bring both pans to a boil over medium-high heat. Cook for 15 minutes, stirring both frequently. Remove from heat. Stir sugar into hull mixture. Strain pulp mixture through a fine-mesh sieve, discarding solids. Add pulp juice to hull mixture.
    4. Place hull mixture in the container of a blender, and pulse several times to break hulls into smaller pieces. Pour mixture into a large bowl. Stir in cornstarch, egg, zest, vanilla, and cinnamon.
    5. On a lightly floured surface, roll half of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Pour filling into prepared crust.
    6. Roll remaining dough into a 12-inch circle, and cut dough into 1½-inch-wide strips. Arrange strips in a lattice design over filling. Brush dough with cream, and sprinkle with turbinado sugar. Place pie on a rimmed baking sheet.
    7. Bake for 20 minutes. Reduce oven to 375°, and bake until crust is golden brown and filling is bubbly, about 30 minutes more. Let cool on a wire rack for at least 45 minutes before serving. Serve with ice cream, if desired.

  • CSA Summer 2 – Week 5

    Lots of greens in your shares this week! We are harvesting from our farm the following produce:

    • Italian Basil, bunch *keep on counter in water
    • Fresh Moringa, bunch
    • Sweet Potato Greens, bunch (for Thursday, Friday and Saturday members)

    And from our awesome Partner Producers, we are providing these items:

    • Green Leaf Lettuce – OAF
    • Spaghetti Squash – COG
    • Sweet Onions – OSO
    • Curly Kale – NSOF (for Wednesday members)
    • Yellow and Red Bell Peppers – NSOF
    • Slicer Tomatoes – NSOF
    • Muscadine Grapes (Contain Seeds!) – HSO

    Moringa tip: The leaves will dry out in a few days. To preserve the fresh leaves, we recommend storing the bunch in a plastic bag in your fridge. After the bunch dries, I strip the leaves and store in a jar for later use. Dried moringa is a great addition to soups and salads!

    Moringa Leaves Stir-Fry (Thoran) with Grated Coconut – takeiteasychef

    Ingredients
    • 250 grams moringa (drumstick) leaves
    • 1/4 teaspoon turmeric powder (or fresh root grated)
    • 1/4 cup grated coconut
    • to taste salt
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 cup shallots
    • 1 tablespoon crushed dry chilis
    • 1 sprig curry leaves, optional
    Instructions
    1. Wash and drain the moringa leaves. Get rid of all the thick sprigs. Finely chop the shallots.
    2. Crush the shallots with the flat surface of your knife. Chop them.
    3. Take the moringa leaves, grated coconut, turmeric powder, and salt in a mixing bowl.
    4. Combine well.
    5. Heat the oil in a pan, splutter mustard seeds followed by the chopped shallots.
    6. After the shallots are cooked to tender, add crushed chilis and curry leaves
    7. Saute for a couple of minutes on a medium flame.
    8. Now add the mixed moringa leaves and combine well.
    9. Cook with the lid closed for 10 minutes. Add salt if required. Stir occasionally.
    10. Open the lid, stir well for 2 minutes. Switch off.
    11. Serve hot with some rice or curry