Tag: peaches

  • CSA 2026 WEEK 35

    From Our Farm

    Basil, Thai

    Pears, Pineapple

    Potatoes, Kennebec

    Turmeric

    From Our Partners

    Beans, Green Snap – Tendwell Farm

    Kale, Lacinato – Tendwell Farm

    Onions, Scallions – Tendwell Farm

    Peaches – Watsonia

    Peppers, Yellow Bell – Tendwell Farm

    Tomatoes, Slicer – Tendwell Farm

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

    Turmeric Roasted Potatoes and Green Beans

    Ingredients:

    • 4 large potatoes cut into 3/4″-1″ chunks, about 4 cups worth
    • 1 pound fresh green beans trimmed and halved
    • 3 – 4 tablespoons olive oil
    • 3/4 teaspoon kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon granulated garlic or garlic powder
    • 1 teaspoon paprika smoked paprika if you have it
    • 1/2 teaspoon ground turmeric
    • 1/4 teaspoon ground cumin
    • 1/4 cup shredded Pecorino Romano or Parmesan cheese

    Instructions:

    1. Preheat the oven to 375 degrees. Line a large baking sheet with a silpat mat or parchment paper. (If you don’t line it, grease the pan liberally with extra olive oil.) Combine all the spices in a small bowl. Toss the potatoes with a couple tablespoons of oil and then sprinkle generously with about 2/3 of the spices. Toss with your hands to make sure they are very well coated. Add about half of the cheese and toss well to distribute. Spread the potatoes across the prepared baking sheet and roast for 45 minutes. (Set a timer for 25 minutes.)
    2. While the potatoes begin roasting, prepare the green beans. Toss them with a tablespoon or so of oil and then sprinkle generously with the remaining spices. Toss with your hands to coat well. Add the remaining cheese and toss again to coat. After the potatoes have roasted about 25 minutes, remove from the oven. Add the green beans to the potatoes, stir with a spatula to combine and then spread them across the baking sheet.
    3. Return to the oven and roast an additional 20-25 minutes. When the potatoes are tender and slightly crisp, remove from the oven. The green beans should be tender with a slight bite remaining. Enjoy!

    Recipe adapted from: https://www.foodnetwork.com/recipes/dave-lieberman/potato-tomato-corn-and-basil-salad-recipe-1917221

  • 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 2023 Spring Week 6

    We hope you enjoy all the textures and flavors in this week’s CSA share! Here’s what’s cookin’:

    Green Beans

    Baby Cabbage

    Sweet Corn

    Romaine Lettuce

    Sweet Onions

    Peaches

    Bonita Sweet Potatoes

    Fresh Turmeric

    Cherry Tomatoes (LPF)

    Peach Storage Tips

    Our luscious peaches make an appearance in this week’s CSA share. We handpick our peaches at the peak of maturity, which means they’ll continue to ripen in your kitchen.  Nothing beats a perfectly ripe peach, but if you can’t eat them right away, here’s a few things to keep in mind.

    Peaches are loners. If they can’t be on a tree, they prefer to be alone. So, to avoid bruising, place then stem-side down, preferably in a single layer. If you don’t have space to indulge their solitary nature, go ahead and put them in bags or bowls together, just try to avoid stacking too many on top of any others.

    It is possible to stash them in the refrigerator for a few days. The cool temperature slows down ripening but take heed: this method will dehydrate the fruit. If that happens, and the texture becomes funky, all is not lost – time to make peach butter! Fruit butters are somewhat related to jams, but they don’t require pectin. Check out our simple recipe below.

    If any of your peaches are firm, give them a few more days to ripen. Store them unwashed on the counter, preferable not touching (remember, they’re loners), at room temperature. For a rush job, grab a paper bag (and a banana if you’re in a real rush) and tuck those peaches inside. In one to three days, you’ll be sinking your teeth into perfection!

    Mock shoes are delicious…what?

    The sweet corn in this week’s CSA share is the heart of the Maque Choux recipe shared below. The unusual name rhymes a bit with achooo (bless you!) and is pronounced, “mock shoe.”  There’s some debate about whether this is a Cajun French or Native American dish, but what everybody agrees on is that it’s delicious and hearty. What we love – beyond the flavor – is that it utilizes the best part of using fresh corn on the cob in your cooking: the “milk” you can extract from the cobs. This milk is starchy, sweet, and will add extra flavor and thickness to soups. The technique is simple: first shuck and remove all the kernels from the cobs. Then, using the back of a knife, scrape along the cobs to extract the liquid. Ca c’est bon!

    Recipes

    Vegan Cabbage Steaks

    Ingredients:

    • baby cabbage
    • 1/2 cup cherry tomatoes
    • 2 tbsp. olive oil
    • ½ tsp. salt or to taste
    • ½ tsp grated fresh turmeric
    • 2 tsp. paprika
    • 1/2 tbsp. garlic powder

    Instructions:

    1. Cut the cabbage head in half, then in half again. You should have four flat discs of cabbage. Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.
    2. Brush the cabbage with the olive oil, coating thoroughly. Generously sprinkle on the turmeric, salt, garlic powder, and paprika. Flip the cabbage over and repeat, brushing with oil and sprinkling the seasonings. Top with halved cherry tomatoes and a pinch of red pepper flakes.
    3. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

    These steaks are great on their own, or serve them alongside your favorite pasta and sauce.

    Cajun Maque Choux adapted from Southerncooking.com

    Ingredients:

    • 6 ears of corn, one layer of husks peeled back, silks trimmed
    • 4 Tbsp. butter
    • 2 celery stalks, diced
    • 1 red bell pepper, chopped
    • 1 small poblano or jalapeño pepper, diced
    • 1 medium-sized sweet onion, chopped
    • 8 slices of bacon, cut into 1-inch pieces
    • 1 cup heavy cream
    • 1 tsp. cayenne pepper
    • 1 tsp. dried thyme
    • ½ tsp. smoked paprika
    • Salt and pepper, to taste

    Instructions:

    1. Smoke corn in husks on a grill over direct medium heat for around 20 minutes, turning a few times. Let cool, then cut off the cob. Take a second pass with the blunt edge of the knife, pressing to get some of the corn milk to release.
    2. Cook bacon and drain half of grease, reserve for gravies or other applications.
    3. Melt butter in skillet with bacon grease. Add onion, celery, and peppers. Cook until slightly softened, about 5 minutes. Add corn, corn milk, and seasonings. Mix well. Season with salt and pepper, if needed.
    4. Add cream to corn mixture, and simmer for 10 minutes, folding mixture to be sure liquid bathes the veggies. Once liquid has reduced slightly, take off heat.

    Peach Butter adapted from theprariehomestead.com

    Ingredients:

    Fresh, ripe peaches (roughly one pound of peaches per pint… roughly…)

    Sweetener, to taste (we recommend unrefined cane sugar or FSO cane syrup).

    Instructions:

    1. Start by removing the pits from your peaches and cutting them into quarters.
    2. Toss them in your food processor or high-speed blender, and process until they are smooth. (Be careful not to liquefy them– we are wanting a smooth puree, not peach juice)
    3. Next cook the puree so it reaches the perfect consistency. You have two options: a slow cooker or a regular ol’ pot on the stove.

    Slow Cooker Version: This method takes longer (anywhere from several hours to all day), but requires less babysitting. Simply pour your peach puree into your slow cook, and set it on low. You’ll want to crack the lid open to allow the steam to escape. Otherwise, your peach butter won’t reduce and thicken.

    Stove top Version: This method takes less time, but you need to be there to make sure you don’t get peach butter spewed all over your kitchen. Pour the peach puree in a large stock pot and set it on the stove over medium-low heat. Stir frequently to prevent burning (and splashing) and continue to cook until it reaches the desired consistency (30-40 minutes)

    1. Perform a quick taste test to see if you need to add sweetener, then enjoy or freeze it for later.

  • CSA 2023 Spring Week 4

    Here’s a peek inside your week 4 box – packed with flavor, nutrition, and love!

    • Yellow and Green Beans
    • Rainbow Chard
    • Sweet Corn
    • Fennel
    • Romaine Lettuce
    • Sweet Red Onions
    • Peaches
    • Daikon Radishes
    • Murasaki Sweet Potatoes

    Phytonutrients: a picture of health

    Long sunny days help give this week’s CSA box its vibrant yellows, greens, reds, and purples. It paints a perfect picture of health: all those colors mean we get the full range of nutrients we need to thrive. What’s even better is that we harvest your fruits and veggies at the peak of ripeness when our crops are the densest with nutrients. But how does it translate to health? Here’s a snapshot of the benefits we reap by “eating the rainbow”:

    Blue/purple: veggies like the red onions in your CSA share are a boost for the urinary tract, memory function, and healthy aging.

    Yellow/orange: the peaches, corn, and yellow beans tucked inside your box are also loaded with vitamin C, vitamin A and potassium. This supports our immune system and can help with vision.

    Red: these fruits and vegetables are packed with vitamin C, vitamin A, potassium and antioxidants. The reds can reduce cancer and stroke risk, plus help our brain, skin, heart, and prostrate do their jobs.

    White: Ok, so technically white isn’t a color, but out bodies need those onions, potatoes, and other white fruits and veggies, too! They help control cholesterol and blood pressure levels, among other benefits.

    Green: Dark green, leafy vegetables like this week’s rainbow chard win the prize for antioxidants and fiber content. They’re also chock full of potassium and vitamin K that nurture our bones, teeth, and heart. What’s not to love?

    Recipes

    French Onion Tart – adapted from newyorktimes.com

    Ingredients:

    • 2 cups all-purpose flour
    • Pinch of kosher salt
    • ½ cup unsalted butter (1 stick), cut into thumbnail cubes
    • ½ cup ice-cold water
    • 1 pound sweet onions
    • 2 tablespoons FSO lard
    • 1 large egg
    • ½ cup heavy cream
    • Freshly ground black pepper
    • Freshly grated nutmeg

    Instructions:

    1. Use a pastry knife to blend flour, salt, and butter to a coarse meal consistency.
    2. Make a well in the center of the mixture and pour ice-cold water into the well.
    3. Using a flexible dough scraper, bring the dough together by folding and pressing. Be firm and brisk to form into a neat disk, trying to avoid using your hands or too much kneading. Refrigerate dough for 30 minutes. Heat the oven to 375 degrees.
    4. Halve the onions, peel, and create julienne slices rather than half moons.
    5. In a wide sauté pan over medium-low heat, melt the lard and slowly sweat the onions until caramelized, usually approx. 25 minutes. Let them soften to translucent and allow the sugars they contain to start to brown in the pan. The result should be soft, sweet and evenly browned onions. Set onions aside to cool.
    6. Roll dough out to a ¼-inch-thick round, and drape over a round 10-inch fluted false-bottom tart pan. Lay dough into the pan, gently pressing into the bottom, and roll the pin across the pan to cut off the excess dough. Use your fingers to press the edges into the flutes, accentuating the shape of the dough edge. Dock the bottom of the dough with the tines of a fork, weight the pastry with beans or weight and blind-bake for 25 minutes.
    7. In a bowl, beat the egg with the cream. Stir in the caramelized onions. Season with pepper, nutmeg and salt to taste. Stir well, and make sure the onions are all evenly coated with the custard.
    8. Remove tart shell from oven, and slip it onto a baking sheet. Remove weights, fill with the onion-custard mixture and distribute it evenly. Return tart to oven on the sheet, and bake for 25 minutes, or until custard has set, the tops of the onions start to achieve a deeper brown and the dough is dark golden brown at the edges.
    9. Remove from the ring, and allow to cool just a few minutes on the rack, so that the piping hot tart shell can kind of tighten up enough to be sliced with a sharp chef’s knife. (In the first few minutes straight out of the oven, the dough is kind of soft from the heat, possibly giving you the false impression that you have a soggy tart. Let it sit on the rack just to shake off this initial soft stage and to recrisp and refirm, which it will.) Cut into wedges, and serve while hot.

    Fennel Al Forno 

    Ingredients:

    • 4 medium fennel bulbs, trimmed, a few fronds reserved for garnish
    • Salt and pepper
    • 3 tablespoons extra virgin olive oil, plus more for the baking pan
    • 1/2 teaspoon fennel seeds
    • 3 garlic cloves, smashed to a paste with a little salt
    • 1/2 teaspoon chopped rosemary, plus 2 teaspoons whole leaves
    • 1/8 teaspoon crushed red pepper
    • 8 ounces fresh mozzarella, sliced or shredded
    • 1/4 cup coarse dry bread crumbs, homemade from an Italian or French loaf
    • 1/2 cup grated Parmesan
    • 2 tablespoons chopped flat-leaf parsley, or a mixture of parsley and fennel fronds

    Instructions:

    1. Heat the oven to 375 degrees. Remove a thin layer of the fennel bulbs’ tough exterior. Cut the fennel crosswise into 1/2-inch slices.
    2. Bring a large pot of salted water to a boil. Add the fennel and boil for 1 minute, then drain and put it in a bowl of cold water to stop the cooking; drain and pat dry. Season the fennel with salt and pepper.
    3. Lightly oil a large baking dish. Layer in the fennel to a depth of 1.5 inches.
    4. In a small bowl, mix the olive oil, fennel seeds, garlic, chopped rosemary, and crushed red pepper. Drizzle 2 tablespoons of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with the mozzarella, then sprinkle with the bread crumbs. Drizzle the remaining oil mixture over the top, then sprinkle with the Parmesan.
    5. Bake the fennel, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley.

    Pickled Red Onions

    Ingredients:

    • 2 small red onions
    • 2 cups white vinegar
    • 2 cups water
    • 1/3 cup cane sugar (or FSO cane syrup)
    • 2 tablespoons sea salt
    • 2 crushed garlic cloves
    • 1 teaspoon mixed peppercorns

    Instructions:

    1. Thinly slice the onions (it’s helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar.
    2. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
    3. Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

  • 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.