Tag: muscadines

  • CSA 2026 WEEK 39

    From Our Farm

    Basil, Italian

    Potatoes, Purple

    Spinach, Malabar

    Sweet Potato Greens

    Mississippi Hull Peas

    From Our Partners

    Cucumbers – Watsonia

    Muscadines – Watsonia

    Peppers, Jimmy Nardello – Tendwell Farm

    Tomatoes, Grape – Tendwell Farm

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

    Blistered Sweet Peppers with Cherry Tomatoes and Basil

    Ingredients:

    • 1 lb. Jimmy Nardello pepper
    • 1 pint grape tomatoes
    • 1 bu. basil 
    • Olive oil
    • Flaky sea salt like Jacobson or Maldon

    Instructions:

    1. Wash peppers, tomatoes, and basil and dry
    2. Pick basil leaves and set aside
    3. Heat a large sauté pan with 2 tablespoons olive oil
    4. Once the pan just starts to smoke, add peppers and let them cook on one side until blistered (about 3 minutes)
    5. Flip peppers and let blister again for 3 minutes or so
    6. Toss in cherry tomatoes and let blister for 1-2 minutes
    7. Toss in basil leaves and let them crisp and infuse flavor into the oil
    8. Plate and add several pinches of flaky salt on top

    Recipe adapted from: https://www.spiritrock.org/recipes/blistered-sweet-peppers-with-cherry-tomatoes-and-basil

  • CSA 2026 WEEK 38

    From Our Farm

    Eggplant, Japanese

    Peppers, Jalapeno – Tricolor Mix

    Persimmons, Heirloom

    Potatoes, Kennebec

    From Our Partners

    Cucumbers – Watsonia

    Grapes, Muscadine – Watsonia

    Onions, Scallions – Tendwell Farm

    Squash, Spaghetti – Clem’s Organic Garden

    Tomatoes, Heirloom – Clem’s Organic Garden

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

    How to Prepare 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 little bit firm. The time will vary depending on the size of your squash. I also find that the timing 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.

    Tip: If your squash is too hard to cut, soften it slightly in the oven or microwave before slicing it in half.

    Option 1: Roast the squash whole. Prick it all over with a fork and bake at 400°F for 10 minutes to make it easier to cut.

    
Option 2: Microwave the squash. Prick it all over with a fork and microwave in 1-minute bursts until it’s soft enough to cut.

    Then, cut the squash in half and proceed with the recipe!

    Recipe adapted from: https://www.loveandlemons.com/how-to-cook-spaghetti-squash/#wprm-recipe-container-77304

  • CSA 2026 WEEK 36

    From Our Farm

    Basil, Italian

    Pears, Pineapple

    From Our Partners

    Corn, Sweet – Watsonia

    Grapes, Muscadine – Santa Fe Organics or Rainbow Star Farm

    Kale, Curly – Tendwell Farm – WEDS/THURS

    Kale, Lacinato – Tendwell Farm – FRI/SAT

    Peppers, Lunchbox – Tendwell Farm

    Watermelon – Watsonia

    Tomatoes, Salad – Tendwell Farm

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

    Butternut Squash Kale Pasta

    Ingredients:

    • 16 ounces uncooked Linguine or your favorite pasta
    • 1 small butternut squash
    • 1 head garlic
    • ½ yellow onion
    • 4 cups chopped kale
    • 8 Tbsp extra virgin olive oil
    • Good quality Pecorino Romano or Parmigiano Reggiano

    Instructions:

    1. Pre-heat the oven to 375 degrees.
    2. Peel the butternut squash, cut it into halves, remove the seeds, cut them into quarters, and cube them.
    3. Spread the cubed butternut squash on a baking sheet with parchment paper on it, drizzle two tablespoons of olive oil, then add salt and pepper.
    4. Trim the top of the garlic head exposing all the cloves, place that on the baking sheet next to the cubed squash, drizzle about one tablespoon of olive oil, then add salt and pepper.
    5. Roast in the oven for about 40 minutes. Set aside.
    6. When the garlic is fully roasted, you can easily squeeze the bottom of the clove until it comes out of its “shell”.
    7. The garlic will come off very easily this way. Toss the garlic “paper or shell” out, chop the garlic, and set aside.
    8. Meanwhile, cook the pasta al dente as directed on the package. Set aside. Be careful that your pasta doesn’t get sticky. If that happens, run it under cold water and let it drain again.
    9. Using a large saucepan heat the last two tablespoon of oil, add the half of the roasted, chopped garlic, the chopped onions, and all the chopped kale.
    10. Saute the kale until you start to see a vibrant green color on the kale, then add the roasted butternut squash and toss it gently. Transfer to a bowl and set aside.
    11. Using the same saucepan, add the remaining olive oil and chopped roasted garlic and start adding your pasta, making sure the stove is set to a medium heat.
    12. Coat the pasta with the olive oil and garlic until well covered.
    13. Add the kale and butternut squash from the bowl and toss it all together.
    14. The final touch is the cheese of your choice. Add salt or pepper if needed.

    Recipe adapted from: https://howdoesshe.com/butternut-squash-kale-pasta/

  • CSA 2026 WEEK 34

    From Our Farm

    Basil, Italian

    Peppers, Jalapeno – Tricolor Mix

    Potatoes, Purple

    Pumpkin (quarter)

    Sweet Potato Greens – WEDS/THURS ONLY

    From Our Partners

    Grapes, Muscadine – Santa Fe Organics/ Rainbow Star Farm

    Kale, Curly Green – Tendwell Farm – FRI/SAT ONLY

    Starfruit – Natasha and Zach – WEDS/THURS ONLY

    Tomatoes, Grape – Tendwell Farm

    Watermelon, Seedless – Watsonia – FRI/SAT ONLY

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

    Potato, Tomato, Corn and Basil Salad

    Ingredients:

    • 1 pound baby red potatoes, scrubbed (or purple potatoes!)
    • 5 medium ears of corn (about 3 pounds)
    • 1 pint grape tomatoes, halved lengthwise
    • 1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
    • 1 large bunch fresh basil, rinsed, dried, and leaves picked
    • 1/4 cup extra-virgin olive oil
    • 2 large lemons, juiced
    • 1 teaspoon kosher salt
    • About 15 grinds freshly ground pepper

    Instructions:

    1. Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
    2. Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
    3. Remove corn from water and also let drain. Use a chef’s knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

    Recipe adapted from: https://www.foodnetwork.com/recipes/dave-lieberman/potato-tomato-corn-and-basil-salad-recipe-1917221