Tag: onions

  • CSA 2022-Summer week 5

    This week your share will include the following from our farm and partner growers:
    From Frog Song Organics

    • Basil
    • Moringa
    • Okra
    • Cubanelle or Jalapeno Peppers
    • Malabar Spinach
    • Muraski Sweet Potatoes

      From Partner Producers
    • Sweet Vidalia Onions- Oso Sweet
    • Salad Tomatoes -New Sprout Organic Farms
    • Zucchini from Watsonia Organics (for Wednesday and Thursday) or Japanese Eggplant (Friday) from Frog Song Organics.

    Hello and welcome to the middle of the Dog Days of Summer! This week we want to help you stay healthy (and hydrated). If you have been to the Farmer’s Market recently, you might notice what resembles a small shrub and “wondered what is that?” It is, of course Moringa. And you might have already knew that but wondered “what do I do with all of that?” If so, you are not alone; it is one of our most common questions at market.

    Moringa, aka the “Tree of Life”, is a nutrient dense plant full of vitamins A, B, and C, calcium, potassium, magnesium, iron, and is also full of protein. It is most commonly dried for tea or for a supplemental powder, but is equally versatile when consumed fresh- think salad additive, blended in smoothies, or added to soups and stews. It is so rich in potassium that you do need to mindful of not overdoing it in raw form, however. The following is a refreshing recipe that will taste great on these hot days, all while keeping you healthy!

    Moringa Guacamole

    Ingredients
    • 2-3 ripe avocados, halved and seed removed.
    • 1-2 stems of Moringa
    • 1 small red onion, diced
    • A few steams of cilantro
    • 2 salad tomatoes, cut in half and quartered
    • 1 jalapeno, diced with seeds and veins removed
    • Juice of on lime
    • Olive oil to drizzle
    • Sea Salt to taste
    • Fresh cracked black pepper to taste
    • Optional- Garlic, cumin seasoning, red pepper flakes.
    Directions
    • Remove leaves from moringa stems and discard the stems. Chop leaves semi-fine. Chop cilantro the same way.
    • Spoon the avocado out of the skin and begin to mash with a fork in a serving bowl.
    • Mix in the lime juice, onion, jalapenos and fresh garlic- if using.
    • Gently mix in the moringa and cilantro. Season with salt and stir.
    • Finish the gauc with a drizzle of olive oil and fresh cracked pepper (and red pepper and cumin if using).
    • Serve with chips, add to taco, or dollop on to a salad. Enjoy!

    To dry moringa, place in a paper bag, and fold over, in a dry sunny area. Every few days shake the bag. Once dry, you can make a powder by removing the stocks and pulverizing the leaves in a processor or coffee grinder. A mortar and pestle works well, too. Store in a mason jar or loosely in a bag.

    Healthy Morniga Oatmeal- Nuts.com

    Ingredients
    • 4 cups rolled oats
    • 5 cups almond milk
    • 3 tbsp  maple, agave, or cane syrup
    • 2 tsp vanilla extract
    • 2-3 tsp moringa powder
    • 1/3 cup pistachios chopped
    • 1/3 cup dried mulberries
    • 1/4 cu unsweetened shredded coconut
    • 2 tbsp chia seeds optional
    Directions
    • In a medium sauce pan, add the rolled oats, milk, vanilla extract and maple syrup.
    • Cook the mixture over low to medium heat, stirring occasionally, until some of the milk has been absorbed and the oats have softened, about 5-7 minutes.
    • Turn the heat off and add the moringa powder and the remaining ingredients. Stir and serve.

    Farmer John’s Crispy Okra Fries
    If you have been afraid of cooking okra, try this recipe. There is nothing slimy about it, and it’s so delicious our kids even request it for dinner! Crispy okra fries make a great topping or side to just about any dish.

    • fresh okra, rinsed and sliced lengthwise into very thin slices (quarters are usually good)
    • drizzle of sunflower seed oil, avocado, melted lard, or other high-temperature oil of your choice
    • sea salt
    Directions
    • preheat oven to 400-425 degrees F
    • rinse okra and slice lengthwise, into quarters. You should end up with very thin, long pieces
    • toss okra in a bowl with oil and salt to taste (a liberal sprinkle)
    • spread in a single, loose layer on parchment paper or a large cookie sheet. Use two sheets if you have a lot of okra, they need to have enough space to get crispy so don’t overcrowd them.
    • bake until crispy and golden brown, check progress after 15-20 minutes
    • enjoy!

  • CSA Summer 2022- Week 1

    Welcome to your summer share! This week in your CSA you will find the following:

    • Cantaloupe
    • Cucumbers (nonconformers)
    • Fairy Tale Eggplant
    • Figs
    • Green Leaf Lettuce
    • Moringa
    • Onions- varied
    • Tricolor Potatoes

    The star of this show this week is the Fairy Tale Eggplant. The beauty of this fruit-and it is indeed a fruit, defined as a botanical berry, of all things- is not only in its coloration and exterior, but also its culinary versatility. It does well roasted, on caramelizing on the grill, as confit (low cooking in liquid or fat), or sautéing. We hope you enjoy these little beauties this week, and as always, let us know what you think.

    Fairy Tale Eggplant with Cashew Butter and Pickled Peppers –bon appetit.

    4 servings

    Pickled Pepper-(note FSO sweet habanero peppers work wonders in pickling)

    • 1 cup distilled white vinegar
    • ¼ cup sugar
    • 1 Tbsp. kosher salt
    • 3 mini bell peppers (or sweet habaneros from FSO) seeds and ribs removed, thinly sliced crosswise
    • 3 mixed chiles (such as serrano, Fresno, and/or jalapeño), thinly sliced crosswise

    Cashew Butter

    • 1 medium shallot, thinly sliced
    • 2 garlic cloves, smashed
    • 1 cup cashews
    • ⅓ cup extra-virgin olive oil
    • ⅓ cup vegetable oil
    • 1 tsp. sugar
    • 1 tsp. kosher salt
    • 2 Tbsp. fresh lime juice
    • 1 tsp. fish sauce

    EGGPLANT AND ASSEMBLY

    • 3-6 Tbsp. vegetable oil
    • 2 lb. eggplants, preferably fairy tale, cut into 1½”-thick wedges, halved if small
    • Kosher salt
    • 1 medium shallot, finely chopped
    • 2 Tbsp. fresh lime juice
    • ¼ cup basil leaves
    • ¼ cup cilantro leaves with tender stems
    • 1 Tbsp. thinly sliced chives/ scallions

    Preparation

    PICKLED PEPPERS
    • Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.
    • Combine bell peppers and chiles in a medium heatproof bowl or container. Pour hot pickling liquid over and let cool.

    Do Ahead: Pickles can be made 1 week ahead. Cover and chill.

    CASHEW BUTTER
    • Cook shallot, garlic, cashews, olive oil, and vegetable oil in a small saucepan over medium-low heat, stirring often, until cashews are golden brown and shallots are deep golden brown, 8–10 minutes. Strain through a fine-mesh sieve into a small bowl; save oil for another use. Transfer cashew mixture to a medium bowl. Add sugar and salt and toss to combine. Let cool.
    • Blend cashew mixture, lime juice, fish sauce, and ½ cup water in a blender until very smooth and pourable (it should be about the thickness of tahini).
    EGGPLANT AND ASSEMBLY
    • Preheat oven to 450°. Heat a dry large cast-iron skillet over medium-high. Pour 3 Tbsp. oil into pan and swirl to coat. As soon as it begins to smoke, carefully add eggplants, cut side down, puzzling together to fit into a single layer. (Work in 2 batches if needed, adding another 3 Tbsp. oil to skillet between batches.) Cook, undisturbed, until cut sides are golden brown, 4–5 minutes.
    • Transfer skillet to oven (if working in 2 batches, return first batch of eggplants to skillet). Roast until eggplants are tender, about 4 minutes; season with salt. Add shallot and lime juice and toss well.

    Spread ½ cup cashew butter on a platter. Arrange eggplants on top. Scatter basil, cilantro, chives, and 1 Tbsp. drained pickled peppers over. Enjoy.

    Simple Eggplant Fries

    • Fairy Tale Eggplant
    • 2-4 eggs, beaten
    • Panko bread crumbs or Cornmeal
    • Oil with a high smoke point, such as coconut, peanut, or avocado

    Not much instruction needed for this great snack!

    • Beat the eggs in a dish, set aside.
    • Place breadcrumbs in a shallow bowl, and prepare a baking sheet lined with parchment paper.
    • Halve the eggplants, and remove any moisture by patting them dry.
    • Heat oil in a pan- it should be hot enough that if you sprinkle in the oil, it sizzles, but does not smoke.
    • Working in batches, dip eggplant in the egg wash, and then coat with the breadcrumbs. Fry until golden brown, flipping with a tongs halfway through. Let dry on parchment paper backing sheet.

    Enjoy as a snack or as a side dish with your favorite dipping sauce. This a great accompaniment with anything off the grill.

    Honey Roasted Figs with Rosemary and Balsamic

    Ingredients
    • 1 Pint of Figs
    • 1 Tbsp of Balsamic Vinegar
    • 1 Tbsp of Gallberry Honey
    • A few sprigs of Rosemary
    • Bleu Cheese Crumbles
    • Salt to taste
    Directions
    • Preheat oven to 400 degrees
    • Cut figs and place on a baking sheet line with parchment paper, cut side down.
    • Salt the figs and drizzle figs with honey and balsamic, and top with rosemary sprigs (you can brush oil on rosemary to keep from burning but a char is fine.)
    • Roast figs for 8-10 minutes until soft. Remove from heat and increase oven to 425.
    • Flip the figs and crumble bleu cheese over the top. Return to 425 and roast the figs until the bleu cheese has slightly melted and the balsamic is a thick consistency, careful not to burn. This should take 4-5 minutes. Remove from heat, and discard rosemary. If you would like, you can top with lemon zest for a zip of acid or a little more honey for added sweetness.

  • Winter 2022 CSA – Week 11

    We are providing these delicious products from our farm in our CSA shares this week:

    • Loose Rainbow Carrots
    • Bok Choy
    • Cilantro
    • Baby Cabbage or Broccoli
    • Sweet Red Onion
    • Romaine Lettuce
    • Lacinato Kale
    • Snow Peas
    • Watermelon Radishes
    Romaine Lettuce
    Field of Onions

    Chili Roasted Carrots with Avocado Cilantro Dressing – May I Have That Recipe

    Ingredients
    • 10 medium-large sized carrots
    • 3 tbsp Extra Virgin Olive Oil
    • ½ tsp salt
    • 1 tbsp prepared chili powder
    • Avocado Cilantro Dressing
    Instructions
    1. Pre-heat oven to 400F
    2. Cut carrots in half lengthwise, and cut each half in 2-3 pieces depending on the thickness ensuring all the pieces are similar in size and thickness
    3. Place carrots in a large bowl and add olive oil, salt, and chili powder
    4. Mix well until all the carrots are well coated with the olive oil and the spices
    5. Bake for 35 minutes or until tender
    6. Drizzle Avocado Cilantro Dressing right before serving

    Avocado Cilantro Dressing

    Ingredients
    • 2 cups packed cilantro leaves
    • 1 large Hass avocado
    • 4 tbsp freshly squeezed lemon or lime juice
    • ½ tsp salt
    • ½ tsp ground cumin
    • ¼-½ cup water
    • 1 tbsp Extra Virgin Olive Oil
    Instructions:
    1. Cut avocado in half, carefully remove the pit and remove the skin
    2. Put avocado, cilantro, lemon or lime juice, salt, cumin, olive oil and ¼ cup water in a food processor or blender
    3.  Blend until smooth and creamy. Add more water to achieve desired consistency.
    4. Store in a container in fridge

    Sesame Kale – Budget Bytes

    Ingredients
    • 1 bunch lacinato kale 
    • 1 Tbsp cooking oil 
    • 2 cloves garlic 
    • 1 Tbsp soy sauce 
    • 1 tsp toasted sesame oil
    • 1 Tbsp sesame seeds
    Instructions
    1. Remove the woody stems from the kale leaves either by slicing down each side with a sharp knife, or by pinching the leaf at the base and pulling out toward the tip. Stack the leaves and then slice crosswise into one inch wide strips. Wash the leaves well in a colander with cool running water.
    2. Mince the of garlic and add it to a large pot with one tablespoon of neutral cooking oil (or your favorite cooking oil). Sauté the garlic for about one minute over medium heat.
    3. Add the washed kale leaves to the pot. Stir and cook the kale until it is wilted and glossy (about 5 minutes). If you prefer a more tender leaf, cook longer.
    4. Add the soy sauce, toasted sesame oil, and sesame seeds to the pot. Stir to coat. Taste and adjust the seasoning to your liking. Serve warm.

    Radish Carrot Cilantro Salad – Taste of Home

    Ingredients
    • 1-1/2 pounds radishes, very thinly sliced
    • 1-1/2 pounds medium carrots, thinly sliced
    • 6 green onions, chopped
    • 1/4 cup coarsely chopped fresh cilantro

    Dressing

    •  teaspoon grated lemon zest
    • 1 teaspoon grated orange zest
    • 3 tablespoons lemon juice
    • 3 tablespoons orange juice
    • 2 tablespoons extra virgin olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    Instructions
    1. In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.

    Easy Roasted Bok Choy – Two Kooks in the Kitchen

    Ingredients
    • 1 pound baby or sprout bok choy (about 14 pieces)
    • 1/2 pound broccoli (1/2 head)
    • 2 tablespoon olive oil (or vegetable oil)
    • 1/4 teaspoon garlic powder (or 1 clove finely minced)
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • optional: 1/2 tsp red chili flakes or red pepper flakes
    Instructions
    • Heat oven to 450F/232C. Line a large baking sheet with foil and spray with cooking spray/oil. Parchment paper is fine too if it can withstand a very high heat.
    • PREPARE BOK CHOY AND BROCCOLI: Cut 1/2 inch/1.27 cm off white bult ends of boy choy. Separate stems (or cut baby bok choy in half lengthwise if using regular bok choy). Tear off any partial leaves that are wilted or brown. If adding broccoli, cut stems off and cut florets in half or into smaller pieces.
    • MIX WITH SEASONINGS: Lay bok choy and broccoli in a single layer on pan. Drizzle with oil. Sprinkle with garlic powder, salt and pepper and red pepper flakes (if using). Toss with hands to coat veggies evenly and spread out in single layer. 
    • ROAST, DRIZZLE AND SERVE: Roast for 6 minutes or until slightly browning. If you prefer more char or caramelization, continue roasting another 4-5 minutes, but vegetables will be softer. Remove from oven. Transfer to platter. Drizzle with balsamic reduction and sprinkle with toasted sesame seeds. Garnish with lemon juice or zest if desired. 

    Watermelon Radish Pickles – Boulder Locavore

    Ingredients
    • 3 large Watermelon Radishes should yield 3 cups when chopped up
    • 1 small Onion for this recipe I used a Spanish onion plus 2 itty bitty Cippolini onions I had
    • 1 ½ cups Rice Vinegar
    • 2 ½ teaspoon Kosher Salt
    • 3 ½ tablespoon Granulated Sugar I use organic cane sugar or turbinado sugar but any will do
    • ¾ teaspoon Brown Sugar
    Instructions
    1. Cut the ends off of the radishes, peel and cut them into sticks (you can do a different type of chop but I like the look and versatility of the sticks).  NOTE: I cut slices about 1/4 inch thick and then cut that into sticks about 1/4 inch wide.
    2. Cut the onion into 1/8 inch thick slices using a knife or mandoline.Cut each slice in half and separate into half circle pieces.  Combine the radishes and onion in a bowl and toss to mix together.
    3. In a separate bowl mix together the rice vinegar, salt and sugars, stirring to combine until salt and sugar dissolve fully.
    4. Fill the jars you’ve selected with the radishes and onion.  Pour the liquid mixture into the jars leaving about ½ inch at the top.  Add lids; turn upside down and upright again a few time to ensure everything is mixed together and place in the refrigerator.
    5. The pickled radishes can be eaten as early as after soaking overnight but realistically to get the flavor I like to leave them at least a week.  Since they are refrigerator pickles they are not intended for long shelf life.  I probably would not keep them after 3 months (but mine have never lasted that long).

    Lacinato Kale Pesto – Elle Republic

    Ingredients

    • 12 Lacinato kale leaves, ribs removed
    • 3 cloves garlic
    • 3 tbsp pine nuts (lightly roasted, if desired)
    • 1/2 teaspoon finely grated lemon zest
    • 2/3 cup grated parmesan (65 g)
    • 1/4 cup extra-virgin olive oil, or more as needed (4-5 tablespoons)
    • sea salt & freshly ground pepper, to taste
    Instructions
    1. Bring a pot of water to a boil and blanch the kale for 2 minutes.
    2. Strain and plunge kale into an bowl of ice cold water. Drain kale and squeeze excess water from it.
    3. In a food processor, combine garlic and pine nuts, lemon zest, chili (if using) and grind to a coarse paste.
    4. Add Parmesan and kale and blend until smooth.
    5. With motor still running, slowly drizzle in olive oil and season with salt and pepper.
    6. Eat immediately or store in a glass jar in the fridge for about 4 days. Store pesto airtight in the refrigerator with a thin layer of olive oil over top to avoid oxidation and preserve that vibrant green color.

  • Vegetable Tempura

    1 cup of flour
    1 egg
    1 cup ice cold water
    Vegetable oil for frying
    Arrowroot flour (You can use any type of starch flour)
    Vegetables of your choice! I used yams, carrots and onions

    Directions:
    1. Thinly slice vegetables
    2. Heat oil on medium high heat, I don’t have a thermometer so I tested it by dripping a little bit of batter. If the batter bubbles rapidly then it’s ready. It’s a ghetto system but this is how my mom did it :).
    3. Mix all flour, egg, water in bowl, should be the consistency of pancake batter.
    4. Coat vegetable slices with the arrowroot flour then coat in tempura batter and place in hot oil.
    5. Turn half way around 1-2 minutes, remove from heat once batter is light brown.

  • Rainbow Fried Rice with Chicken and Bacon

    Most Asian countries have their own version of fried rice. This fried rice recipe follows the Korean cooking style.  What’s even better, it incorporates the abundant Frog Song Organic produce, along with a few others ingredients I happen to have on hand.

    I love all the colors and flavors from all the different types of vegetables and herbs. The butternut squash and the Murasaki sweet potato provide hints of sweetness that compliment the saltiness of the bacon.

    This fried rice recipe is a great way to clean out the fridge and make something absolutely delicious for the entire family. It’s also a great way to get vegetables into the kiddos. Each spoonful is like a party in your mouth!

    Made too much? I’ve been told I cook with a heavy hand but don’t fret! No more stocking the freezer with store bought frozen meals. This homecooked dish can absolutely be frozen. After a long and busy day, the last thing you want to do is cook. Take out your frozen rainbow fried rice and heat it up on the stove top or in the microwave and it’s ready in minutes!

    Enjoy friends!

    Ingredients:
    1 cup of chicken breast
    4 strips of bacon
    1 small onion
    3 small carrots
    1 medium potato*
    1 medium Murasaki sweet potato*
    ½ cup of finely diced butternut squash*
    1 cup frozen green beans*
    (previously blanched and frozen frog song green beans when they were in season)
    3 sweet habaneros*
    1 green pepper*
    3 tablespoons basil* (any type of basil will do, in this version I used italian basil)
    1 leaf of green cabbage
    1 cup frozen corn
    ¼ cup blanched moringa
    2 eggs
    5 cups cooked rice
    1 scallion
    sesame seeds for garnish
    ¼ cup of sesame oil
    2 tbs olive oil
    ¼ tsp garlic powder
    ¼ tsp onion powder
    Salt and Pepper
    *vegetables from our farm

    Feeds 4-5 people

    Instructions:

    1. Cook rice per instructions on package. Any type of rice will work well with this recipe.
    2. Finely dice chicken and toss with ¼ tsp of garlic powder, onion powder, salt and pepper.
    3. Finely dice bacon and put in separate bowl
    4. While prepping the other ingredients, place meats back into fridge
    5. Finely dice potato, sweet potato, butternut squash, onion, carrots, cabbage, green pepper, and sweet habanero and place in one bowl together
    6. Finely chop Italian basil and place in one bowl with corn, green beans and blanched moringa
    7. Thinly slice one scallion and set aside until ready to garnish
    8. Heat small pan at medium heat and add 1 tbs olive oil. Once the oil is well coated on the pan, add chicken. Cook until you see no more pink in the chicken and set aside. It’s okay if it’s not fully cooked because it will continue to cook once we incorporate it later in the cooking process
    9. Heat a large, wide, and deep saucepan on medium heat and add bacon cook until bacon is nice and crispy but not burnt. If the bacon starts to burn lower the heat.
    10. In the same pan, add all the diced vegetables and mix well with the bacon fat and let vegetables cook on medium heat for about 6-8 minutes
    11. Add chicken, corn, green beans, basil, and moringa and mix well.
    12. Create a cleared circle in the middle of the pan, add a 1 TBS of olive oil and then add two eggs and scramble in pan.
    13. Once eggs are cooked add cooked rice and mix well
    14. Add sesame oil and mix well and then cover and cook on medium-low heat for 5 minutes or longer. The longer you leave it in the pan with the same oil, the crunchier rice will be at the bottom and this is MY FAVORITE part of the dish. Be careful not to burn the rice.
    15. Transfer to bowl and garnish with scallions and sesame seed and enjoy!

    Check out more recipes on my Instagram @jinnieseats