Tag: New Red Potatoes

  • CSA 2026 WEEK 32

    From Our Farm

    Basil, Italian

    Okra

    Potatoes, New Red

    Seminole Pumpkin

    From Our Partners

    Beets – Clem’s Organic Garden

    Kale, Curly or Red – Tendwell Farm

    Mangos – Natasha and Zach or Paradise Farm

    Peaches – Watsonia

    Tomatoes, Slicer – Tendwell Farm

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

    Roasted Beet and Peach Salad Recipe

    Ingredients:

    • 3 cups small beets, roasted and chopped (about 1.5 )
    • 1 peach, pitted and sliced
    • 1 pluot, pitted and sliced
    • 5 ounces mixed greens
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons walnut or olive oil
    • 1 teaspoon stone ground mustard
    • 1 teaspoon honey
    • 1/3 cup to 1/2 blue cheese, crumbled*
    • 1/4 cup walnuts, roasted and chopped

    Instructions:

    1. Preheat oven to 400 degrees F.
    2. Wash and scrub the beets well.
    3. Place beets on a long piece of tin foil then fold the foil into a packet. Place the foil on a cookie sheet and roast 45 minutes or until tender when poked with a fork. Allow beets to cool 20 minutes. Once cool, peel the skins off using your fingers or a paring knife (they should come off in strips easily).
    4. Chop the beets and set them aside.
    5. In a small bowl, whisk together the balsamic vinegar, walnut (or olive) oil, mustard, and honey until completely combined.
    6. In a large salad bowl, add the mixed greens and toss with desired amount of dressing.
    7. Add the peach and pluot slices, roasted beets and toss again.
    8. Serve salad with roasted walnuts and crumbled blue cheese on top!

    Recipe adapted from: https://www.theroastedroot.net/roasted-beet-and-peach-salad/

  • CSA 2026 SPRING WEEK 3

    From Our Farm

    Celery

    Collards

    Lettuce, Romaine

    Onions, Sweet

    Parsley

    Potatoes, New Red

    Radishes, Purple Daikon

    From Our Partners

    Cucumbers – Urban Vegetable Project

    Squash, Yellow – Urban Vegetable Project

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

    Creamy Potato Salad with Celery, Radishes and Herbs

    Ingredients:

    • 3 lb. small new potatoes (about 24)
    • Kosher salt and pepper
    • 1/2 cup low-fat sour cream
    • 1/4 cup mayonnaise
    • 3 Tbsp. white wine vinegar
    • 4 stalk celery
    • 1 bunch radishes (about 6)
    • 3/4 cup fresh flat-leaf parsley
    • 1/4 cup fresh tarragon

    Instructions:

    1. Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
    2. Meanwhile, in a large bowl, whisk together the sour cream, mayonnaise, vinegar, and 1/2 tsp each salt and pepper. Add the potatoes, celery and radishes and toss to coat. Fold in the parsley and tarragon, if using.

    Recipe adapted from: https://www.womansday.com/food-recipes/food-drinks/recipes/a11668/creamy-potato-salad-celery-radishes-herbs-recipe-122955/

  • CSA 2023 Spring Week 1

    Welcome to our Spring Season! Your Week 1 box includes a colorful mix of textures, taste, and nutrition:

    • Broccoli
    • Rainbow Carrots
    • Rainbow Chard
    • Fennel
    • Panisse Lettuce
    • Parsley
    • New Red Potatoes
    • Purple Osaka Mustard
    • Purple Daikon Radishes

    The purple Osaka mustard greens in this week’s box are beautiful and versatile. Enjoy them raw in salads or braise and pair with pork, lamb and sausages, creamy sauces, pungent cheeses, peaches, dill, fennel, cilantro, the list goes on and on. We especially love these greens cooked with our FSO bacon and a splash of apple cider vinegar – perfection! Prefer saving this taste of spring for summertime? Check out our pickled greens recipe below.

    Parsley’s another seasonal offering. It’ll keep in the fridge for about a week if wrapped loosely in dampened paper towels and placed in a resealable bag. We always recommend enjoying our veggies and herbs fresh, and parsley is no exception. It’s an excellent source of vitamins and minerals, antioxidants and phytonutrients. Dried parsley loses some of its magic but is still a healthy, tasty addition to any recipe. When possible, we prefer to slow dry our herbs. For parsley, group the sprigs into bundles. Use rubber bands to secure the stems. Hang the sprigs upside down in a warm, dry location. After a few weeks, your parsley will be brittle to touch and ready to store away.

    Don’t have time or space to slow dry? We’ve got you covered! Here’s a quick workaround: remove the stems and arrange the leaves on a paper towel-covered plate. Cover with another paper towel and microwave for around 40 seconds, followed by 20 second bursts until all moisture is removed. Grind into a powder using a mortar and pestle or a food processor, and store them in an airtight container.

    Finally, for those preparing an Easter feast next weekend, we’re sharing some inspiration for a pièce de résistance that will bring extra joy to your nearest and dearest. Bon appetit!

    Recipes

    Roasted Fennel, Chickpea and Kale Salad

    Ingredients:

    • 1 fennel bulb
    • ½ cup chickpeas
    • 3 garlic cloves, halved
    • 1tbsp freshly ground turmeric
    • sea salt
    • 2 tbsp olive oil
    • large bunch of curly kale
    • fresh coriander to garnish, optional

    Dressing

    • 1 tsp fresh ginger, peeled and grated
    • 2 tbsp olive oil
    • 1/4 lemon, juice
    • pinch of sea salt

    Instructions:

    1. Preheat the oven to 400F
    2. Cut fennel into 8 wedges, place into a bowl and toss with 1/2tbsp turmeric, sea salt and ½ tbsp olive oil. Place onto 1 side of a baking sheet.
    3. Drain chickpeas, pat dry and place into a bowl. Add garlic and toss with remaining turmeric, sea salt and ½ tbsp olive oil. Place onto a baking sheet next to the fennel. Bake for about 30min stirring in between.
    4. Tear kale leaves from the thick stems and wash thoroughly. Pat dry, place into a bowl and toss with sea salt and 1 tbsp olive oil. Spread onto a baking sheet and bake for about 10-15min stirring in between.
    5. Mix all of the ingredients for the dressing.
    6. Once everything is baked, toss together and drizzle with the salad dressing. If you like garnish with some chopped fresh coriander.

    Pickled Osaka Mustard Greens – adapted from saveur.com

    Ingredients:

    • ½ lb mustard greens
    • 2 tablespoons sugar
    • ¼ cup white vinegar
    • 1 tablespoon coarse sea salt
    • 3 serrano chiles, split lengthwise

    Instructions:

    1. In a small saucepan, combine 2 cups water, sugar, salt, and vinegar. Bring to a boil over high heat, then remove from heat. Cool slightly.
    2. Using a paring knife, trim stems of washed mustard greens from leaves. Cut stems into 2″ pieces and place in a 1-quart measuring cup. Coarsely chop enough greens to fill the measuring cup when added to stems and packed down gently.
    3. Pack stems, leaves, and chiles into a clean glass 1-quart jar. Pour hot liquid onto greens, making sure that the stems are completely submerged. Cover and refrigerate for at least 3 days before serving with spicy meat dishes, stir fry, or salads.

    Easter Leg of Lamb with Greens – adapted from marthastewart.com

    Ingredients:

    • ⅓ cup extra-virgin olive oil plus 1 tablespoon, for brushing
    • 1 fennel bulb, trimmed and finely chopped
    • 1 medium bunch scallions, white and most of the greens, thinly sliced (about 1 cup)
    • 1 tablespoon coarsely chopped garlic, plus 1 garlic clove, quartered
    • 1 ½ cups thinly sliced mustard greens and rainbow chard mix
    • 1 teaspoon fresh fennel frond
    • Freshly ground black pepper
    • ¼ cup chopped fresh mint
    • ½ cup crumbled feta cheese
    • 1 half leg of lamb (3 ½ to 4 pounds), semi-boned and butterflied (with shank bone)
    • Coarse salt
    • 1 teaspoon dried oregano, crumbled
    • ½ cup dry white wine, plus more if needed

    Instructions:

    1. In a large skillet, heat 1/3 cup olive oil over medium heat. Add fennel bulb, and cook, stirring occasionally, until just tender, about 3 minutes. Add scallions and chopped garlic, and cook for 2 minutes. Add greens, and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat, and season with fennel fronds and pepper to taste. Stir in mint. Transfer to a bowl until cooled completely.
    2. Crumble feta cheese over cooled greens; stir to combine. Taste and adjust seasoning.
    3. Place lamb on a clean work surface. Season with salt, pepper, and 1/2 teaspoon oregano. Spread greens over lamb in an even layer. Roll lamb, starting at narrow end, to enclose filling. Using kitchen twine, tie lamb lengthwise and crosswise at 1-inch intervals. Rub with remaining tablespoon oil; season with salt, pepper, and remaining 1/2 teaspoon oregano. Cover, and refrigerate for at least 3 hours and up to overnight.
    4. Preheat oven to 450 degrees. Make four small slits in lamb, and insert the garlic quarters. Place the lamb in a roasting pan that just holds it comfortably. Roast for 25 minutes.
    5. Add wine, and reduce oven temperature to 400 degrees. Continue roasting, basting frequently with pan juices, 45 to 65 minutes (or until an instant-read thermometer inserted in the thickest part of the lamb registers 125 degrees for medium-rare). If the roasting pan becomes dry, add a little water or chicken stock.
    6. Remove lamb from oven, and cover with aluminum foil; let rest for 15 minutes. Remove twine from lamb before slicing. Strain pan drippings, skimming fat from the surface; drizzle pan juices over lamb.

  • Spring 2022 CSA – Week 4

    This week our CSA members will enjoy the following produce in their bins!

    • Bunched Beets
    • Napa Cabbage
    • Purple Kohlrabi
    • Panisse Lettuce
    • Parsley
    • New Red Potatoes
    • Scallions
    • Squash Mix – Little Pond Farm
    • Stone Fruit Medley – nectarines, plums and peaches

    FEATURED PRODUCT OF THE WEEK: PURPLE KOHLRABI

    One of the most inquired about products at our markets, kohlrabi, the interesting looking bulb that grows above ground, is part of the cabbage family. Kohlrabi is frequently described as a hybrid turnip/cabbage (its name is derived from the German words for cabbage -Kohl and turnip-rübe), and has great versatility in cooking; it can be steamed, fried, roasted, and sautéed. Moreover, it is delicious raw in slaws, salads, or with sea salt as a snack. Just make sure to peel the tough outer layer before preparing.

    Kohlrabi Citrus Slaw– (or a take on a vegan ceviche)-

    • One Kohlrabi, peeled and cubed or julienned
    • Chopped 1/2 sweet red onion
    • Chopped Cilantro, about 1/4 cup
    • Juice of one lime
    • One tbsp on fresh orange juice
    • Cherry tomato 1/4 pint, halved
    • Avocado, diced
    • Jalapeno, minced with seeds and ribs removed
    • Sea Salt
    • Cracked pepper
    • Olive Oil
    Directions

    In a bowl, stir coat the kohlrabi with lime and orange juice. Let stand for 10 minutes, and marinate in the fridge for an hour covered. Stir in onions, tomatoes, and jalapenos and pepper. Before serving, top with sea salt and olive oil (the salt will extract water from the kohlrabi if it marinates too long). Eat as a stand alone, with chips, or topping for tacos. Serve with a lime wedge.

    Chimichurri sauce or marinade

    • One bunch parsley- lower half of stems removed
    • Two scallions
    • 2 garlic cloves
    • 1/4 cup of olive oil
    • 1 tbsp of red wine vinegar
    • Juice of a lemon to taste
    • Red Pepper flakes
    • Salt & fresh cracked pepper
    • Optional- jalapeno (add to food processor)
    Directions

    Pulse garlic and scallions in a food processor, and then add parsley bunch and chop very finely. Place in a bowl and stir in vinegar, lemons and pepper flakes. Top with olive oil and salt and pepper to taste. This is great as a steak marinade or finish.

    Rosemary Potatoes & Tomatoes – EatingWell

    • 1 pound tiny new potatoes, scrubbed and quartered
    • 2 tablespoons olive oil
    • 1 teaspoon chopped fresh rosemary
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • 4 plum tomatoes, quartered lengthwise
    • ½ cup pitted Kalamata olives, halved
    • 3 cloves garlic, minced
    • ¼ cup shaved Parmesan cheese (1 ounce)
    Directions

    Preheat oven to 450 degree F. Spray a 15×10-inch baking pan with cooking spray; place potatoes in pan.

    Combine oil, rosemary, salt, and pepper in a small bowl; drizzle onto the potatoes, tossing to coat. Bake for 20 minutes, stirring once.

    Add tomato quarters, olives, and garlic; toss gently to coat. Bake for 5 to 10 minutes more or until the potatoes are tender and brown on the edges and the tomatoes are soft.

    Serve warm. Sprinkle with Parmesan.

  • Spring CSA – Week 12

    We are providing the following produce from our farm in our last week of the Spring CSA:

    • Tulsi Basil, bunch
    • Baby Green Cabbage
    • Sweet baby Carrots, loose
    • Sweet Corn
    • Scallions
    • Squash, Mixed Varieties
    • Green & Yellow Snap Beans
    • Melons, Cantaloupe
    • New Red Potatoes
    • Slicer Tomatoes – TFG

    Excerpt of an article from NCBI : Within Ayurveda, Tulsi Basil AKA Holy Basil, is known as “The Incomparable One,” “Mother Medicine of Nature” and “The Queen of Herbs,” and is revered as an “elixir of life” that is without equal for both its medicinal and spiritual properties. Studies have shown that tulsi protects against toxic chemical-induced injury by increasing the body’s levels of anti-oxidant molecules and enhancing the activity of anti-oxidant enzymes, which protect cellular organelles and membranes by mopping up damaging free radicals caused by lack of oxygen and other toxic agents. Modern research has revealed that tulsi has anti-bacterial, anti-viral and anti-fungal activity, that includes activity against many pathogens responsible for human infections.

    Fresh Tulsi Tea for Immune Defense and Inner Peace

    1. Gently rinse a handful of tulsi sprigs
    2. Bring a quart of water just to a boil, and turn off heat
    3. Add tulsi to pot and let steep for 10-15 minutes
    4. Sweeten if desired
    Pork and Holy Basil Stir Fry (Pad Kra Pao) source: The Woks of Life
    Ingredients
    • 3 tablespoons vegetable oil
    • 2 shallots (thinly sliced)
    • 7 cloves garlic (sliced)
    • 3 Thai bird or holland chilies (de-seeded, if desired, and thinly sliced)
    • 1 pound ground pork 
    • 1 teaspoon sugar
    • 1 tablespoon fish sauce
    • 1 tablespoon thin/light soy sauce
    • 2 teaspoons dark soy sauce
    • 2 teaspoons oyster sauce
    • ⅓ cup low sodium chicken broth or water
    • holy basil leaves (about 1 1/2 cups packed)
    Instructions
    1. In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes. Add the chilies and cook for another minute. Crank up the heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up.
    2. Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.

    Holy Basil Lemonade – source: Our Cooking and Travel Diaries

    Ingredients
    • 10-15 Holy basil leaves
    • 2-3 Lemon
    • 1/2 cup Sugar
    • 3-4 cups Water
    • 1 tsp Basil seeds Soaked in 1/2 cup water for 10 minutes
    Instructions
    1. Wash the leaves thoroughly. Dissolve sugar in a cup of water in a saucepan by heating it over a medium flame and add leaves into it. Let it come to a boil. Switch off the flame. Let it rest for 5-10 minutes so that the flavors are released. This would take around 4-5 minutes.
    2. In a large vessel combine the tulsi leaves water(strain the leaves and remove), lemon juice squeezed from 2-3 medium lemons and 2-3 cups water. Keep refrigerated.
    3. Add basil seeds soaked in water. Garnish with tulsi leaves, ice, and lemon wedges.
    Notes
    • Adjust the sweetness and tanginess according to your taste
    • If you dont like the dominant flavor of tulsi add few leaves. Also if so After boiling immediately remove the basil leaves.

    Garden-Fresh Corn Salad – source : Cookie and Kate

    Ingredients
    • 3 cups raw corn kernels (from about 4 cobs)
    • 1 medium tomato, chopped (about ½ cup)
    • ¾ cup chopped green onion
    • 1 cup quartered and thinly sliced cucumber (preferably English cucumber)
    • ½ cup chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro)
    • ½ cup chopped radishes
    • 1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
    • ¼ cup extra-virgin olive oil
    • 1 tablespoon red wine vinegar or white wine vinegar, to taste
    • 2 medium cloves garlic, pressed or minced
    • ½ teaspoon fine sea salt, to taste
    • Freshly ground black pepper, to taste
    • ⅓ cup crumbled feta cheese or 1 ripe avocado, diced
    Instructions
    1. In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs!), radishes, and jalapeño.
    2. In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
    3. Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
    4. Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

    Summer Chili with Vegan Cornbread

    Ingredients
    • 1 medium onion, diced
    • 3 medium carrots, diced
    • 2 corno de toro pepper (or bell/sweet pepper), diced
    • 1 jalapeno, if desired, diced
    • 1 medium summer squash, cubed
    • 2 ears of fresh sweet corn, cut from cob, plus 1 more cup if adding to cornbread
    • 1 1/2 inch piece of fresh turmeric, grated
    • 1 can of black beans, drained and rinsed
    • 1 can tomatoes
    • 1 cup broth of choice or water
    • 1 1/2 tbsp cumin
    • 1/2 tbps smoked paprika
    • salt and pepper to taste
    • Fresh Herbs to garnish – I used fresh basil and parsley
    1. I added a cup of sweet corn to our corn bread recipe ! While the cornbread bakes, heat a couple tablespoons of your choice of oil (I used coconut) to medium high.
    2. Add onion, peppers, carrot, stirring occasionally until onion becomes translucent.
    3. Add summer squash, spices, grated turmeric and a few twists of salt and pepper, stir.
    4. Add canned tomatoes and broth, stir and reduce heat.
    5. Let simmer for fifteen minutes. Add black beans and fresh corn, stir. Let simmer for a few more minutes.
    6. Garnish and Serve with corn bread!