Tag: panisse lettuce

  • CSA 2026 WINTER WEEK 8

    From Our Farm

    Carrots, Baby (loose)

    Rainbow Chard

    Cilantro – Frog Song Organics or Little Pond Farm

    Lettuce, Panisse

    Sweet Potatoes Okinawa

    Turnips, Tokyo

    From Our Partner Growers

    Cabbage, Savoy – Blackwater Farms

    Onions, Green/Scallions, Bunch – Little Pond Farm

    Strawberries – Topside Produce Company

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

    Roasted Roots With Green Salsa

    Ingredients:

    • 3 medium sweet potatoes (about 2 lb.), scrubbed, cut into ½”-thick wedges
    • 8 small carrots with tops (about 1 lb.), tops reserved, scrubbed
    • 5 scallions, roots trimmed
    • 1 Tbsp. extra-virgin olive oil, plus more for drizzling
    • Kosher salt, freshly ground pepper
    • 8oz. tomatillos (about 5), husks removed, rinsed, coarsely chopped (about 2 cups)
    • 1–2 green chiles (such as serrano or jalapeño), finely chopped
    • ¼ cup fresh lime juice
    • Cotija cheese, ricotta salata (salted dry ricotta), or feta (for serving)

    Instructions:

    1. Place a rack in lower third of oven; preheat to 450°. Place sweet potatoes, carrots, and scallions on a baking sheet. Drizzle a little oil over, season with salt and pepper, and toss to coat. Divide vegetables between 2 baking sheets if cramped and spread out into an even layer. Roast until tender and browned, 15–25 minutes.
    2. Meanwhile, coarsely chop reserved carrot tops (you want about ½ cup) and place in a medium bowl. Add tomatillos, chiles, lime juice, and remaining 1 Tbsp. oil. Season salsa with salt and pepper and stir to combine (it will loosen as it sits).
    3. Cut charred scallions into small pieces, add to salsa, and stir to combine. Divide sweet potatoes and carrots among plates and top with salsa and lots of cheese.

    Recipe adapted from: https://www.bonappetit.com/recipe/roasted-root-vegetables-with-green-salsa

  • CSA 2023 Spring Week 5

    Here’s a peek inside this week’s CSA share – we’re delighted to bring this spring abundance to your kitchen!
    • Italian Basil
    • Celery
    • Panisse Lettuce
    • Scallions
    • Snow Peas
    • New Red Potatoes
    • Squash Mix
    • Strawberries
    • Tokyo Turnips

    Let’s hear it for our strawberries – they’re making a comeback! This has been our most challenging strawberry season in a decade. As farmers we’re at the mercy of the weather and natural cycles. We’re in control little beyond how we interact with our soil and crops. Last December’s freeze was a classic example, when we used water to save our citrus trees. The days of running sprinklers saved our trees, but it reduced the fertility in the soil. We traded off an abundant 2023 strawberry crop for the potential of citrus over the next decade.

    We’re delighted to report that all was not lost! This week’s share brings a quart of our resilient and luscious berries. What makes them extra-special is that they’re grown on real beds of straw mulch to ensure optimal flavor and nutrition. With our commitment to sustainable farming practices, you can rest easy knowing that FSO berries are never grown on plastic! They’re handpicked at the peak of ripeness, guaranteeing a burst of juicy sweetness in every bite. Keep that flavor alive for a few extra weeks with our small-batch jam recipe below.

    Another long-awaited flavor in this week’s share is our Italian basil. Basil is delicate – like many of us in Florida, it doesn’t like the cold! To prevent wilting, we recommend storing on the counter. Clip the stems at a 45-degree angle, like flowers, and fill a jar about halfway full of water. Cover loosely with a plastic bag. Another option is to make a batch of basil oil. The recipe below will add a hint of basil to your dishes this week – we love the addition of garlic but it’s completely optional.

    Basil-infused Oil

    Ingredients:

    • 2 cups packed fresh basil leaves, stemmed and washed
    • 1/4 cup extra virgin olive oil
    • 1 tablespoon water
    • 2 cloves garlic
    • 1/2 teaspoon kosher salt
    • 1/8 teaspoon crushed red pepper flakes

    Instructions:

    1. Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.
    2. Use immediately or refrigerate. TIP: Flavors are even more intense the next day.

    Small Batch Strawberry Jam

    Ingredients:

    • 1 quart fresh strawberries, hulled
    • 1 ½ cups organic cane sugar a
    • ¼ cup lemon juice
    • pinch of sea salt

    Instructions:

    1. Heat large saucepan over medium-low heat and add strawberries, sugar and lemon juice. Stir until sugar is dissolved.
    2. Increase saucepan to medium-high to bring mixture to a boil. Continue to boil for 15 minutes or until thickened. If you have a candy thermometer, just boil until the temperature reaches 220°F. Remove from heat and add pinch of salt.
    3. Transfer the jam to a jar and let cool at room temperature. Store in fridge and use within 1 month.

    Celery Smoothie

    Ingredients:

    • 4 medium ribs celery (¾ cup chopped)
    • 1 large green apple
    • 1 banana
    • ½ teaspoon peeled and grated ginger or galangal (from fresh root)
    • 2 cups baby spinach leaves
    • ½ cup water
    • 10 ice cubes
    • 1 ½ tablespoons fresh squeezed lemon juice (1/2 lemon)

    Instructions:

    1. Roughly chop the celery. Chop the apple into chunks, leaving the peel on. Break the banana into pieces. Peel and grate or mince the ginger/galangal.
    2. Place everything in a blender and blend until smooth, stopping and scraping as necessary and adding a splash more water if it’s too thick. Drink immediately or store for up to 1 day.

  • CSA 2023 Spring Week 3

    Week 3 of our Spring CSA season brings:

    • Baby Green Cabbage
    • Celery
    • Baby Carrots
    • Dandelion
    • Dill
    • Romaine Lettuce
    • Scallions
    • Tricolor Potatoes
    • Daikon Radishes

    This week’s CSA box brings a hearty mix of greens, herbs, and root crops. Your daikon radish (which literal translates to “big root”) is a mainstay of sushi restaurants, but when it’s simply relegated as garnish, folks are missing out big time! This veggie is a superfood, packed with vitamins, minerals, and enzymes. The two recipes we share below illustrate its versatility, and also it’s yummy raw. If you prefer to stash them away for now, here’s a few storage tips to keep ’em fresh: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge, sans greens.  You can also freeze it by cutting into smaller pieces, blanching in boiling water for 2-3 minutes, and placing in a freezer-safe container after it cools.

    State of the Strawberry Report

    Thank you, thank you, thank you to everyone who joined us last weekend. We loved sharing the day and the farm with you! We especially appreciate everybody rolling with the strawberry situation at our April 15 Spring Festival. After monitoring the situation for weeks, we made the difficult decision to limit our strawberry U-Pick to pre-registered guests only. We are experiencing our most challenging strawberry crop in a decade. We attribute this mainly to the freeze that we had at the end of December, where we used water to save our citrus trees. The days of running sprinklers saved our trees, but it reduced the fertility in the soil. We traded off a strawberry crop for 2023 for the potential of citrus over the next decade.

    We also experienced pest pressure which caused cosmetic damage to the fruit that did grow. Our yields are the lowest we have ever seen. Those who have visited our U-Pick before will recall that previous years were much more abundant. After watching field conditions carefully without an abundant yield, we knew closing reservations to the field was the right decision.

    Normally this time of year we are swimming in strawberries, sometimes picking over two hundred pounds at a time. This year is a bit different but we will make the best of it. As farmers we are at the mercy of the weather and natural cycles, and in control of very little beyond how we interact with our soil and crops. We are still making a limited amount of jam with the berries that we are harvesting, so make sure to pick up a jar while it lasts. We’ll enjoy this sweet treat and look forward to a more abundant strawberry crop next year!

    Recipes

    Dandelion Greens ‘n Beans Skillet  – adapted from runningtothekitchen.com 

    Ingredients:

    • Large bunch of dandelion greens, washed and chopped
    • Sliced scallions
    • Fresh thyme or rosemary
    • Ground nutmeg
    • Salt & pepper to taste
    • 2 cups white beans (cooked)
    • Splash balsamic vinegar

    Instructions:

    1. Sauté the scallions until softened.
    2. Add the herbs and spices and stir.
    3. Add the dandelion greens, cover and let them steam until tender.
    4. Remove the cover, add the beans and continue cooking until they’re just warmed through.
    5. Turn off the heat, add the balsamic vinegar.
    6. Season to taste and serve!

    Tri-Colored Potato Salad with Dijon Vinaigrette – adapted from cuisineathome.com

    Ingredients:

    • 6 strips FSO bacon, diced
    • 1 lb. tricolor potatoes, quartered
    • ¼ cup each extra-virgin olive oil and white wine vinegar
    • 3 Tbsp. Dijon mustard
    • 1 cup minced scallion whites 1 cup sliced scallion greens
    • ¼ cup dry white wine
    • Salt and black pepper to taste

    Instructions:

    1. Cook bacon in a skillet until crisp; transfer to a paper-towel-lined plate.
    2. Whisk together oil, vinegar, Dijon, and scallion whites for the vinaigrette; season with salt and pepper.
    3. Place potatoes in a pot of cold salted water, cover, and bring to a boil. Remove lid and boil potatoes until fork-tender, 6  Drain potatoes and arrange in a single layer on a baking sheet. Pour wine over warm potatoes and toss. Let potatoes cool to room temperature, 15–20 minutes.
    4. Gently stir together potatoes, bacon, vinaigrette, and scallion greens; season with salt and pepper.

    Pan Fried Daikon Cake

    Ingredients:

    • 1 ½ cups grated daikon radish
    • 2 teaspoons salt
    • 1 clove garlic, minced
    • ½ cup scallions, chopped
    • 1 egg, beaten
    • ½ cup seasoned bread crumbs
    • ½ teaspoon ground black pepper
    • ½ teaspoon paprika
    • ½ teaspoon chili-garlic sauce (such as Sriracha)
    • 1 ½ cups vegetable oil for frying

    Instructions:

    • Place daikon in a large bowl and sprinkle with salt. Refrigerate for 30 minutes.
    • Drain daikon. Stir in garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce; mix well. Form into 8 patties.
    • Pour oil into a large skillet over medium heat. Fry patties in hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

    Daikon Fettucine with Tomato Basil Sauce

    Ingredients:

    • 1 pound daikon
    • 1 can (14 1/2 ounces) plum tomatoes
    • 3 tablespoons extra-virgin olive oil
    • 1/2 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh basil
    • Salt and freshly ground black pepper
    • Freshly grated Parmigiano-Reggiano cheese, for serving (optional)
    1. Using a swivel-blade vegetable peeler, remove outer skin of the daikon and discard. Continue peeling down the length of the daikon, creating long ribbons that look like fettucine noodles. Place daikon noodles in a large bowl and cover with salted water; let soak 15 to 20 minutes. Meanwhile, drain tomatoes, reserving half the juice in a medium bowl. Squeeze tomatoes with hands into the bowl of reserved juice; mash to combine. There should be around 2 cups.
    2. In a medium heavy-bottomed saucepan, heat oil over medium-high heat. Add onions and garlic; cook until softened, about 3 minutes. Add tomatoes and salt. Bring to a boil and cook, stirring often, until sauce is thick, 10 to 15 minutes. Season with salt and pepper. Drain daikon noodles and dry them using a kitchen towel. Gently add noodles to sauce; reduce heat to medium. Cook until noodles are just heated through, about 1 minute. Divide among 3 or 4 serving plates; serve immediately, with cheese, if desired.

  • CSA Winter Week 9

    This week members will enjoy:

    • Baby Green Cabbage
    • Rainbow Carrots
    • Dandelion Greens
    • Fennel bulb & fronds
    • Panisse Lettuce
    • Snow Peas
    • French Breakfast Radishes
    • Fingerling Sweet Potatoes
    • Celery – Worden Farm

    An Abundance of Greens to Nourish the Body and Soul

    Mardi Gras and gumbo are famous worldwide, but outside of Louisiana the Lenten tradition of Gumbo Z’herbes is lesser known. Religion had a major influence on the culinary traditions of South Louisiana, a colony that was Catholic by law until the 1803 Louisiana Purchase. This “gumbo of herbs” was a mainstay of the Creole Lenten diet and, like Mardi Gras, is now enjoyed by everyone regardless of religious affiliation.

    Gumbo z’herbes is a showcase of the early spring harvest with anywhere from five to a dozen types of greens. Mustard, dandelion, collards, and kale make it nourishing for the body and soul.  The secret is the roux, that flour and fat mix that thickens soups and sauces. In Gumbo z’herbes, it adds a depth that makes for a perfect vegetarian dish. Frog Song ham hock or chorizo sausage are tasty additions for meat eaters, if we do say so ourselves.

    Like many soups, Gumbo z’herbes tastes better the day after it’s prepared, once the flavors have had time to settle. Experiment with more or less greens, but we recommend at least five. This is the perfect way to use up any beet, carrot, or turnip tops leftover from your previous CSA boxes. Be creative, experiment, and laissez les bon temps rouler in your kitchen!

    Gumbo Z’herbes – adapted from Louisianacookin.com

    • 14 cups water
    • 2 tablespoons plus 2 teaspoons kosher salt, divided
    • 1 bunch mustard greens, stemmed and chopped
    • 1 bunch collard greens, stemmed and chopped
    • 1 bunch kale, stemmed and chopped
    • 1 bunch Swiss chard, stemmed and chopped
    • 1 bunch dandelion greens, chopped
    • 1 head romaine, panisse, or green leaf lettuce (not iceberg)
    • 4 cups baby green cabbage
    • 1 cup baby spinach
    • 1 cup arugula
    • 2 medium sweet onions, chopped
    • 5 cloves garlic, smashed
    • ¼ cup unsalted butter
    • 5 tablespoons all-purpose flour
    • 2 tablespoons chopped fresh parsley
    • 2 teaspoons fresh dill
    • ½ teaspoon cayenne pepper
    • 1 teaspoon filé powder
    • Hot cooked rice, to serve
    • Garnish: chopped fresh parsley, hot sauce, fresh lemon juice
    • Optional: ham hock or chorizo links
    1. In a large enamel-coated Dutch oven, bring 14 cups water and 2 tablespoons salt to a boil over medium-high heat. Gradually add all greens, onions, and garlic. Return to a boil; reduce heat to medium-low. Cover and cook, stirring occasionally, for 30 minutes. Drain well, reserving liquid.
    2. In the work bowl of a food processor, place greens mixture; pulse until puréed. (Purée in batches, if needed.)
    3. In same Dutch oven, melt butter over medium-high heat. Whisk in flour; cook, whisking occasionally, until light golden brown, about 5 minutes. Whisk in 10 cups reserved cooking liquid until smooth. Stir in greens mixture. Bring to a boil over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, for 20 minutes. Stir in parsley, dill, cayenne, and remaining 2 teaspoons salt; cook, stirring occasionally, until slightly thickened, about 40 minutes.
    4. Stir in filé before serving. Serve over rice. Garnish with parsley, hot sauce, and lemon juice, if desired.

    Sautéed Dandelion Greens with Eggs – adapted from abeautifulplate.com

    Ingredients:

    • 4 cups chopped dandelion greens (about 1 to 2 bunches) thick stems removed and discarded
    • 2 tablespoons (30 g) unsalted butter clarified butter or ghee
    • 1 large leek, white and light green parts only sliced lengthwise and finely chopped
    • 4 large eggs
    • ¼ cup crumbled feta cheese

    Instructions: 

    1. Blanch the Dandelion Greens in a large pot of salted, boiling water for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
    2. Melt the butter in a 10-inch sauté or cast iron pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
    3. When the greens are wilted, use a spoon to create several shallow nests in the greens and crack the eggs into each one Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes. Serve immediately with toasted slices of crusty bread, if desired.

    Alice Waters’ Baked Goat Cheese with Spring Lettuce Salad – foodandwine.com

    Ingredients:

    • 1 (8-ounce) goat cheese log
    • 3/4 cup extra-virgin olive oil, divided, plus more for greasing
    • 3 thyme sprigs
    • 1/2 cup plain dry breadcrumbs
    • 1/2 teaspoon dried thyme
    • 1/4 cup red wine vinegar
    • Kosher salt
    • Freshly ground black pepper, to taste
    • 8 cups loosely packed lettuce leaves
    • Garlic Croutons

    Instructions:

    1. Divide goat cheese into 4 or 8 equal portions and shape into 1/2-inch-thick rounds. Place goat cheese rounds in a shallow glass dish; drizzle with 1/4 cup olive oil, and turn to coat completely. Top with thyme sprigs. Cover and refrigerate 8 hours or overnight.
    2. Preheat oven to 400°F. Stir together breadcrumbs and dried thyme in a small bowl. Remove cheese rounds from oil, and coat thoroughly with breadcrumb mixture. Transfer to a lightly greased baking sheet. Bake in preheated oven until golden brown and bubbly, 10 to 12 minutes.
    3. Meanwhile, place vinegar in a small bowl and season with salt and pepper; whisk in remaining 1/2 cup oil.
    4. Toss lettuce leaves with vinaigrette to lightly coat. Mound dressed lettuce on each of 4 plates. Top each with warm goat cheese rounds. Serve immediately with croutons.

  • 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.