Tag: Okra

  • 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 WEEK 29

    From Our Farm

    Basil, Italian

    Okra, Bicolor

    From Our Partners

    Cabbage, Red – Blackwater Farms

    Cucumbers – Watsonia

    Lettuce, Red Leaf – Tendwell Farm

    Mangos – Natasha and Zach

    Peaches, Yellow – Watsonia

    Tomatoes, Heirloom – Watsonia

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

    Tomato Peach Salad with Basil

    Ingredients:

    • 2 cups fresh basil leaves, plus small leaves, for garnish
    • 2 tablespoon extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 4 ripe but firm yellow peaches, cut into wedges
    • 4 tomatoes, preferably a mix of large heirloom tomatoes, cored and cut into wedges
    • 1 tablespoon fresh lemon juice

    Instructions:

    1. Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper. 
    2. Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.

    Recipe adapted from: https://www.foodnetwork.com/recipes/food-network-kitchen/tomato-peach-salad-with-basil-recipe-2112187

  • 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.

  • CSA 2022- Fall Week 2

    This week, in your CSA, you will find-

    From Frog Song Organics-

    • Okra
    • Heirloom Persimmons (Remember to let ripen and only then eat them!)
    • Sweet Potato Fingerling Yams
    • Tokyo Turnips

    From our Partner Farms-

    • Chestnuts- High Springs Orchard
    • Red Butter Lettuce- Organic Aqua Fresh
    • Butterkin Squash- Clem’s Organic Garden
    • Grape Tomatoes- New Sprout Organic Farm
    • Zucchini- Watsonia Farms

    Butterkin- “what in the world is that?” you may ask. As its name suggests, it is a hybrid between a pumpkin and butternut squash and it is the best of both. Its flesh is vibrant, sweet and smooth. Roast, puree, or even dice and sauté as you would most squash.

    Cane- Rosemary Roasted Vegetables- adapted loosely from Sean Sherman’s The Indigenous Chef

    Ingredients
    • 1 butterkin squash, peeled, seeded and cut into 1/2 inch chunks
    • 3-4 sweet potato fingerlings, cut into 1/2 inch chunks
    • 1/2 bunch of turnips, greens removed, cut into quarters
    • 2 TBS of oil of choice for roasting
    • 2 TBS of chopped rosemary
    • 2 TBS of Frog Song’s Cane Syrup (you can sub maple syrup or honey if you wish)
    • 2 TBS Apple Cider Vinegar
    • 1 tsp of whole grain mustard
    Directions
    • Preheat oven to 425 F. Toss the vegetables with oil to coat generously. Spread the vegetables on a baking sheet, and sprinkle with salt and the fresh rosemary. Roast, shaking the pan often, until the vegetables are tender around 35 minutes (give or take. You want a golden brown hue.)
    • In a small bowl, mix together can syrup, vinegar, and mustard, and brush over the roasted vegetables Return to the oven and roast another 7-10 minutes to glaze. Remove and serve warm.

    How to Prepare Chestnuts

    Market goers have seen chestnuts for the past couple of weeks, and people are often curious what to do with them-besides roasting them over an open fire or course. Make sure to pierce the nut with a knife before roasting or they can explode. One simple way is to boil them.

    • Fill and pot with water.
    • Rinse and dry the chestnuts and then score and “x” in the middle of the nut with a knife.
    • Place the chestnuts in the water and bring to a boil.
    • Bring to a simmer and cook for about 30 minutes.
    • Turn off the heat and let cool in water.
    • When cool, peel the outer shell and then the inner skin.
    • Enjoy with salt and your favorite fresh herbs as a snack or use in recipes.
    • Chestnuts should be refrigerated both before and after cooking. You can also freeze cooked chestnuts to use in your Thanksgiving stuffing.

    Roast Butterkin Soup with Chestnuts- adapted from Proper Foodie

    INGREDIENTS
    • 2 tablespoon oil
    • 1 Butterkin
    • 2 onions peeled and diced
    • Approx. 1 cup cooked de-shelled chestnuts
    • 1 tsp oregano
    • 1 tsp sage
    • 3 1/2 cups of chicken or vegetable stock
    • Salt and pepper
    • 1 cup of heavy cream
    • Chopped parsley to serve

    Directions

    • Pre heat the oven to 400°F. Use a large knife to halve the butterkin, then scoop out and discard the seeds . Place the butterkin halves on a baking tray and rub the flesh with 1 tablespoon oil
    • Place the butterkins into the oven and bake for 30 minutes or until soft. (Soft when a knife will easily press into the flesh)
    • Meanwhile, chop and fry onions in 1 tablespoon oil a large pan until soft. (TIP: use a large pan to give your self plenty of room for all the ingredients and then space to hand blend).
    • When the butterkin is cooked, remove from the oven and allow to cool slightly then peel or slice off the skin. Chop up the butterkin flesh and add to the onions along with chopped roasted chestnuts.
    • Next add the sage, oregano, and salt and pepper.
    • Add around of boiled 3 cups of boiled broth to the pan then stir together well.
    • Use a hand blender or transfer the soup to a blending machine and blend until smooth. (Note: if soup needs reheating after blending, return to the pan and heat to a gentle simmer. Do not boil.)
    • Stir in the cream then serve with extra cream, pumpkin seeds and/or a sprinkle of parsley.

    Garlic, Zucchini and Chestnut sauté

    Ingredients
    • 2 Zucchini, cut in half the long way and cut into ‘half-moons”
    • 1/2 Cup of cooked chestnuts
    • 2 cloves of garlic, minced
    • 1 Tbs of unsalted butter
    • 1 Tbs of Oil
    • Sea salt and pepper to taste

    Directions

    • Heat oil over medium heat. Add butter until melted.
    • Saute garlic until fragrant.
    • Add zuchinni and saute until slightly tender- al dente.
    • Add chestnuts and cook until hot. Stir to make sure mixture is coated and garlic is distributed evenly.
    • Salt and pepper to taste. Enjoy as a great side dish or healthy snack!

  • CSA Summer 2022-Week 12

    This week’s CSA includes the following items:

    From Frog Song Organics-

    • Okra
    • Roselle
    • Turmeric

    From Our Partner Farms-

    • Cilantro- Clem’s Organic Garden
    • Carrots- Clem’s Organic Garden
    • Sweet Corn- Watsonia Organics
    • Curly Kale- Clem’s Organic Garden
    • Red Butter Lettuce- Organic Aqua Fresh
    • Slicer Tomatoes- New Sprout Organic Farm

    Roselle Juice from Fresh Calyces

    Ingredients
    • 1 pint Roselle calyces
    • Tbsp of cane syrup or honey
    • dash of salt
    • 4-6 cups of water
    Directions
    • Remove the seed pod from the calyces
    • Wash the Roselle calyces
    • Boil water and put in roselle. Add the sweetener and stir. Boil for 5 minutes and remove from heat. Allow to steep, pour in a container and refrigerate. Serve over ice.

    Roselle Small Batch Jam- Whole Natural Kitchen

    Ingredients
    • Ripe rosella fruit
    • Raw sugar
    • Filtered water
    • Lemon juice, just a squeeze
    Directions
    • Remove the calyces (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

    Mozzarella and Basil Stuffed Tomatoes-Simply recipes

    Ingredients
    • 4 medium tomatoes with firm, fleshy walls, 2 1/2 inches wide
    • 1 cup shredded mozzarella cheese
    • 1/3 cup grated parmesan cheese, divided
    • 1/4 cup packed fresh basil chopped, chopped, plus more for garnish
    • 1 slice bread (enough to make 1/4 cup breadcrumbs)
    • 1 tablespoon salted butter, melted
    • 1 teaspoon minced garlic
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • Olive oil for drizzling
    Method
    • Preheat oven to 400°F.
    • Make the soft breadcrumbs: To make the 1/4 cup soft breadcrumbs, remove the crust from 1 slice of bread (preferably stale) and either pulse in a small food processor or shred with a fork until the bread resembles fine, sand-like crumbs.
    • Prepare the tomatoes: Slice the tomatoes in half horizontally around the equator and use a spoon to scoop out the flesh. Be careful not to puncture the walls of the tomato, but if you do, the filling will plug the hole. Place empty tomato halves in a casserole dish or oven-safe skillet, and season with salt and pepper. Using your hands or a spoon, separate the seeds from the scooped out tomato flesh and transfer the flesh to a cutting board. Discard the seeds and the tomato water. Chop the flesh and set aside for the stuffing.
    • In a medium bowl, add the chopped tomato flesh, mozzarella cheese, 1/4 cup of the parmesan cheese, basil, breadcrumbs, butter, garlic, salt, and pepper and stir to thoroughly combine.
    • Using two spoons, fill the tomato halves with the stuffing. Sprinkle filled tomatoes with the remaining parmesan cheese and drizzle with olive oil. Bake for 15 minutes, or until
    • tomatoes are tender, then broil on high for 1 minute until the filling begins to bubble and brown.
    • Garnish with a few torn basil leaves and serve hot.

    Corn Chowder- adapted from Natasha’s Kitchen

    Ingredients
    For the Corn Stock:
    • 4 cups chicken stock
    • 1 1/2 cups milk
    • 1 cup heavy cream
    For the Corn Chowder:
    • 4 cups corn kernels (from 4-5 ears corn), reserve cobs for stock
    • 3-4 Frog Song Bacon slices
    • 1 large onion, finely diced (1 1/2 cup)
    • 1 large carrot, cut into 1/4″ dice (1 cup)
    • 3 stalks celery, finely diced (1 cup)
    • 1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4″ thick pieces
    • 2-3 tsp sea salt, or to taste
    • 1/4 tsp black pepper
    • 1/4 tsp cayenne pepper, or to taste
    • 2 Tbsp Cilantro, chopped, for garnish
    Directions:

    For Stock

    • Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.  
    • Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3. 

    For Chowder

    • Place a 5 Qt Dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
    • In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
    • Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste. Ladle into bowls and garnish with reserved bacon and chopped cilantro.