Tag: orange carrots

  • Winter 2024 Week 1

    Dill

    Sugar Belle Citrus (TFG)

    Calamondin Citrus

    Dandelion Greens

    Orange Baby Carrots

    Red Leaf Lettuce

    Sweet Habanero Peppers

    French Breakfast Radishes

    Fingerling Sweet Potatoes

    Happy New Year, CSA Members! It’s the first week of the 2024 Winter Season, and we’re so happy you’re here with us. Get ready for cool season veggies like peas, onions, broccoli, turnips, radishes, sugarcane, and lots of greens. It’s a highly generative season here where we reside, and for that we are grateful!

    This week, you’ll find citrus in your share that are small, orange and thin skinned. They are calamondins, also often called calamansi. Some describe them like a sour tangerine. The skin is so thin and tender that it’s edible and has a sweet flavor. The flesh and juice inside is sour, reminiscent of a lime or lemon. Taken together, it’s a pleasing mouthful of sweet and sour that will make your lips pucker and smile. You’ll find them used most often in marmalade, desserts, juiced in beverages, or enhancing dishes with that sweet/sour acidity. This citrus has a very short shelf life, so you won’t hardly find them in stores. Get to enjoying them sooner than later! Here are three recipes for using them three very different ways: in pie, as a drink, and with fish.

    THIS WEEK’S RECIPES

     

    Calamondin Refresher

    Ingredients

    • 4 Calamondin
    • 1 cup of club soda, seltzer water or water
    • 3 tablespoons of sugar
    • 2 cups of ice cubes

    Instructions

    1. Slice 1 calamondin, remove seeds, and set aside.
    2. Cut 3 calamondin in half, remove seeds, and squeeze the juice in to a tall glass.
    3. Add sugar and club soda to calamondin juice and stir until sugar dissolves.
    4. Add ice cubes and garnish with slices of calamondin.
    5. Serve & enjoy!
    Snapper with Calamondins and Brown Butter
    Ingredients
    1. 2 snapper (or other mild white fish) fillets
    2. 1/2 stick butter
    For the Spice Blend
    1. 1/4 teaspoon cumin
    2. 1/4 teaspoon oregano
    3. 1/4 teaspoon paprika
    4. 1/4 teaspoon black pepper
    5. 1/4 teaspoon coarse kosher salt
    For the Calamondin Relish
    1. 1/2 cup seeded, diced calamondins*
    2. 3 tablespoons olive or grapeseed oil, divided
    3. 2 cloves garlic
    4. handful of fresh parsley, roughly chopped
    5. 1/4 teaspoon salt
    Instructions
    1. Pat the snapper dry with paper towels.
    2. Combine the spices in a small dish and sprinkle over both sides of the snapper fillets.
    3. Heat the butter in a light-colored skillet over medium. Allow the butter to melt and begin to foam. Keep a close eye on it as the milk solids begin to brown. Give it a stir occasionally, and once it achieves a general medium-brown color, pour it into a small bowl.
    4. Wipe out the skillet and return it to the heat. Add 1 tablespoon of oil. Saute the diced calamondins and their juices until the peels become very soft. Add the garlic and stir for one minute. Stir in parsley and salt. Transfer to a small dish.
    5. Wipe out the pan once again, and add two tablespoons of oil. Saute the fish for a couple minutes on each side, or until the tip of a knife slips through the thickest part easily.
    6. Transfer the fish to a serving plate. Top with calamondin relish and drizzle with brown butter.
    Notes
    1. *Slice calamondins in half horizontally. Most of the seeds should be visible. Pop them out with the tip of a paring knife. Dice the fruit, including the peel, and be sure to reserve all the juice on the cutting board.

    Recipe from Suwanee Rose

    Calamansi Pie

    Ingredients

    Graham Cracker Crust

    • 1¼ cups graham cracker crumbs
    • ¼ cup granulated sugar
    • 5 tbsp unsalted butter melted and slightly cooled
    • pinch salt

    Calamansi Filling

    • 2 10-oz cans condensed milk
    • ½ cup sour cream
    • ¾ cup fresh calamansi juice or calamansi extract

    Instructions

    1. Preheat oven to 350F
    2. Mix graham cracker crumbs, sugar, salt and melted butter until evenly moist, resembling wet sand.
    3. Transfer mixture into a 9-inch pie dish and press firmly and evenly onto the bottom and slightly up the sides. Set aside.
    4. For the calamansi filling, combine condensed milk, sour cream and calamansi juice or calamansi extract. Stir until smooth and incorporated.
    5. Transfer into prepared pie dish and smoothen the top.
    6. Bake for 10-12 minutes or until tiny bubbles appear on the surface of the pie (usually beginning at the sides). The middle of your pie should have a slight jiggle but set everywhere else.
    7. Remove from oven, allow to cool slightly then chill in the fridge for 4 hours, preferably overnight.

    Recipe from The Unlikely Baker

  • 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 Summer 2022- Week 8

    This week, your colorful bounty will include the following-

    From Frog Song

    • Tulsi “Holy Basil”- Frog Song
    • Mississippi Peas-Frog Song
    • Malabar Spinach-Frog Song

    From our Partner Producers

    • Carrots- Clem’s Organic Garden
    • Sweet Corn- Watsonia Organics
    • Red Butter Lettuce-Organic Aqua Fresh
    • Cherry Tomatoes- Watsonia Organics
    • Seedless Watermelon- New Sprout Organic Farm

    This week’s CSA includes the power house Tulsi, aka the “queen of the herbs”. Across India, Tulsi has been revered for thousands of years as a sacred herb, and for good reason. As an adaptogen, Tulsi is know to simultaneously increase stamina and energy while helping with mood and relaxation. According to a conclusion of an article looking at various studies on National Institute of Health website : “The finding that the reviewed studies reported favorable clinical effects across these domains suggests that Tulsi may indeed be an effective adaptogen that has a role in helping to address the psychological, physiological, immunological, and metabolic stresses of modern living.” Wow, what an herb indeed! Enjoy a few of these recipes, that include Tulsi, to jump start your day.

    Tulsi Chai- adapted from Simple Indian Recipes

    Ingredients
    • 1 cup Milk
    • 1 1/2 cup Water
    • 1 tea bag-black or green or 2 tsp tea leaves
    • 10 Tulsi leaves
    • 1/2 inch piece of Ginger or Turmeric (or 1/4 of both)
    • 1/2 tsp sugar
    Directions
    • Crush the Tulsi Leaves with ginger/turmeric with a mortar and pestle (coffee grinder works as well)
    • Add water to a pot and bring Tulsi mixture to a boil over medium hear. Add tea. Boil for 2 minutes.
    • Add milk and sugar, allow to boil and then reduce to a simmer.
    • When tea is to desired color, remove from heat.
    • Strain liquid and Enjoy!

    Tulsi Watermelon Sorbet

    Ingredients
    • Approx. 3 cups of diced watermelon
    • 5-10 Tulsi leaves and stems
    • 1 cup of water
    • 1/2 cup of sugar
    • 1/4 cup of lemon juice
    • dash of salt
    • 1 tsp or pectin or gelatin OR 1tbsp of a hard liquor to help with freezing
    Directions
    • Bring water, sugar, to a low boil, stirring until sugar is dissolved. Smash Tulsi with your hands and add to the mixture. (If using pectin, add toward the end of the boil.) Remove from heat (if using gelatin, stir in at this point). Simmer on low for 5-10 min. Allow t cool completely and let the Tulsi infuse with the simple syrup. Add lemon juice once the mixture is cool.
    • Blend watermelon in a blender. Add the Tulsi syrup and dash of salt and continue to blend until smooth. If using a liquor such as vodka, do so at this stage.
    • WITH ICE CREAM MAKER- Add blended mixture to the maker and churn until desired consistency. Scoop out into a freezer safe container and store until ready to serve.
    • WITHOUT ICE CREAM MAKER- Pour mixture into a freezer safe container and freeze. Every 30 minutes, take out of freezer and blend again. Do this twice. Store in freezer until ready to serve.
    • Scoop into a dish and enjoy as a snack, light dessert, or as an excellent palate cleanser between meals!

    Carrot, Apple, and Corn Slaw- Sunset

    Ingredients
    • 2 cups of corn, cut off cob
    •  1/2 cup oil
    • 1/4 cup apple cider vinegar
    •  1/2 teaspoon ground cumin
    •  3/4 teaspoon kosher salt
    •  1/2 teaspoon pepper
    • 1 English cucumber, coarsely shredded
    •  3 large Granny Smith apples, peeled, cored, and coarsely shredded
    •  4 large carrots, coarsely shredded
    •  1/3 cup coarsely chopped parsley

    Directions

    • Bring a medium saucepan of water to a boil. Add corn and cook until just tender if using fresh (about 2 minutes).
    • Whisk together oil, vinegar, cumin, salt, and pepper in a large bowl. Squeeze excess liquid from cucumber, apples, and carrots with your hands and discard. Add vegetables, apples, and parsley to the bowl with dressing. Toss until well combined. Serve at room temperature or chilled.

    This meal would be a wonderful addition to BBQ ground pork! Our Pork and Cane Syrup can be ordered here.

    BBQ Ground Pork

    Ingredients
    • 1lb Ground Pork
    • 1 cup chopped onion
    • 1/2 cup of bell pepper
    • 1-2 cloves of garlic, minced
    • 1/4 cup of water
    • 1 cup of Ketchup
    • 1 1/2 tbsp Worchester Sauce
    • 2 tbsp of cane syrup
    • dash of cayenne pepper, to desired heat
    • fresh cracked pepper
    • small dash of nutmeg
    • salt to taste
    Directions
    • In a skillet, cook the ground pork, breaking it up, until cooked through. Remove from heat to a plate, reserving about a tablespoon of fat in the pan.
    • Add onion and pepper, and cook in fat until brown. Add garlic and cook for another 2 minutes.
    • Whisk together water, ketchup, Worchester, cane syrup, cayenne, and nutmeg in a dish.
    • Add pork back to pans with onions and peppers. Mix in “bbq” sauce and simmer for 10 minutes, stirring occasionally. Add water as needed. Salt and pepper to taste.
    • Serve on-top of buns, with carrot and corn slaw. Enjoy!

    How to cook Purple Hull Peas – adapted from Smarty Pants Kitchen

    Shell and rinse – the hulls are not edible.

    Add them to a large stockpot. Recommended but optional: season with your choice of meat (bacon, ham hock, fatback, neckbones, ham, etc). Did you know we offer pastured pork?

    Stovetop: Fill pot with water or broth and bring to a rolling boil. Foam is normal, you can scoop off or leave as-is. Reduce heat to low and cook 45-60 minutes, keep covered with liquid and add more water if needed. Season with salt, pepper and a little garlic and/or onion powder.
    Crock Pot – 4-6 hours on low
    Instant Pot – 10-15 minutes, natural release

  • CSA Summer 2022-Week 6

    This week in your CSA you will receive the following-

    From Frog Song Organics-

    • Japanese Eggplant or Zucchini (Watsonia Farms)
    • Mississippi Peas

    From Our Partner Farms-

    • Cilantro- Clem’s Organic Garden
    • Carrots- Clem’s Organic Garden
    • Sweet Corn- Watsonia Farms
    • Curly Kale-New Sprouts Organic Farms
    • Peaches- Watsonia Farms
    • Red Leaf Lettuce Organic Aqua Farms
    • Cherry Tomatoes- Watsonia Farms

    The Mississippi Peas in your basket this week need to be shelled. You can soften the hull by soaking in water, but that isn’t necessary. To shell, simply crack the hull at the end of the pea, and run your thumb down the center, dispensing the peas into a bowl.

    Purple Hull Peas- The Anthony Kitchen

    Ingredients
    • 1 tablespoons unsalted butter
    • 2 thick-cut slices bacon, diced or 1 smoked ham hoc
    • 1/4 yellow onion
    • 1 cloves garlic, minced
    • 1 cup (about 1 pound) purple hull peas
    • 1-2 cups water
    • 1/4 teaspoon Kosher salt
    • 1/4 teaspoon black pepper
    • 1 dried bay leaf

    Directions

    • Add the butter to a large saucepan over medium-high heat. As soon as the butter has melted, add the bacon and the onion. Cook for about 3-5 minutes, just until the onion has softened slightly. Add the garlic and cook 1 minute more.
    • Add the peas and enough water to the pot to cover them by about 1 inch. Then, add the seasoning and bay leaf and stir to combine. If using the ham hock, add it to the pot now.
    • Allow the mixture to come to a boil, then reduce the heat to maintain a gentle simmer. Cover with the lid slightly ajar and simmer frozen peas for 1 hour. Simmer fresh peas for 1 ½ hour. Stir occasionally throughout the cooking duration. Serve and enjoy!

    Cherry tomatoes are the best addition to a salad and a perfect snack, but too often overlooked for a sauce. The tang of the cherry tomato, the acid, and the sweetness from the roasting and caramelization of a cherry tomato sauce is delicious. Use the following recipe to top pasta, or as a bruschetta with bread. It is also a great addition to any number of sandwiches as a spread.

    Roasted Cherry Tomato Sauce She Loves Biscotti

    Ingredients

    • 1 pounds cherry tomatoes about 1 kilo
    • 2-3 cloves garlic fresh, chopped
    • 2 tablespoons oregano fresh, minced
    • 1/4 cup olive oil extra virgin
    • pinch red pepper flakes optional
    • salt and pepper to taste

    Directions

    • Preheat oven to 400-450° F.
    • Line a large rimmed baking sheet with parchment paper.
    • Rinse cherry tomatoes and pat dry with a tea towel.
    • Slice cherry tomatoes in half and place in a large bowl.
    • Add the minced garlic, oregano, olive oil and toss together. Add salt and pepper to taste.
    • Transfer to a parchment lined rimmed baking sheet and spread cherry tomatoes in an even layer.
    • Bake in the oven for up to 45 minutes until they begin to soften and begin to caramelize.
    • Can be used as is or use blender for a creamier version.

    Kale Puttanesca- Allrecipes

    Ingredients
    • ½ (16 ounce) package whole-wheat angel hair pasta
    • 2 tablespoons olive oil
    • ½ large onion, sliced 
    • 2 cloves garlic, minced
    • 1 teaspoon red pepper flakes
    • 1 tablespoon drained capers
    • 1 (2 ounce) can anchovy fillets, drained and quartered
    • 1 cup canned diced tomatoes, undrained
    • 2 cups coarsely chopped kale
    • 1 (4 ounce) can sliced black olives, drained
    • ½ cup grated Parmesan cheese, or to taste 

    Directions

    • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    • Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions, garlic, and red pepper flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer. Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes.
    • Once the pasta has cooked and been drained, stir into the puttanesca along with the black olives. Toss and sprinkle with grated Parmesan cheese before serving.

  • CSA Summer 2 – Week 3

    This week, we will be harvesting the following produce from our farm:

    • Lemon Basil, Bunch
    • Bi-color Okra
    • Purple or Bi-Color Potatoes (Purple & White)

    And from our Partner Producers, the following yummy produce:

    • Green Cabbage – NSOF
    • Orange Carrots, loose – COG
    • Dandelion Greens, Bunch – NSOF
    • Yellow Bell Peppers –NSOF
    • Slicer Tomatoes – NSOF
    • Green Leaf Lettuce – OAF

    Dandelion Tart – NY Times Cooking

    Ingredients
    • 1 generous bunch dandelion greens, about 12 ounces
    •  Salt to taste
    • 2 tablespoons extra virgin olive oil
    • 1 small onion, chopped
    • 6 mushrooms, sliced (about 1 cup sliced mushrooms)
    • 1 or 2 garlic cloves (to taste), green shoots removed, minced
    • 4 large or extra large eggs
    • ¾ cup low-fat milk
    •  Freshly ground pepper
    • ¾ cup Gruyère cheese, grated (3 ounces)
    • 1 yeasted olive oil crust
    Instructions
    1. Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.
    2. Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
    3. Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add 1/2 teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.

    Variation: Omit the crust and make this as a gratin. If you wish, you can make the gratin using only three eggs and 1/2 cup milk.

    Advance preparation: You can prepare the greens up to three days in advance and keep them in the refrigerator. You can make the recipe through step 2 several hours before assembling and baking the tart.

    Asian Slaw Recipe with Basil

    Ingredients

    For the dressing

    For the slaw

    • 4 cups green cabbage, washed and dried, finely sliced
    • 1½ cups red bell pepper, washed and dried, thinly sliced
    • ⅓ cup red onion, thinly sliced
    • about 3 dozen medium-sized basil leaves, washed and dried, finely chopped
    Instructions

    For the dressing

    1. In a small bowl, whisk the vinegar with the lemon juice, sugar, garlic, chili paste and ginger. Once it’s blended, gradually whisk in the oil. Set aside.

    For the slaw

    1. In a medium-sized mixing bowl, combine the cabbage, peppers, onion and basil.

    Assembly

    1. Drizzle the slaw with the dressing and serve!