Tag: pineapple pears

  • 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

  • Northern Florida-grown Pear Varieties

    We planted the first of our organic pear trees on our farm in Alachua County, FL over 15 years ago. Today, we have developed our orchard to bring you the best of summer pears right here in Florida.

    We’d like to introduce you to Hood, Carnes, Baldwin, and Pineapple! The first three varieties are hybrids between Asian and European pears. The final variety, our pineapple pear, is a true Asian heirloom that may be thousands of years old!

    Pears will store well for a few weeks to a month. As they ripen, they make great juice and are also perfect for our Pear Cider Vinegar!

    Hood pears have the best skin of our varieties. This one is special because it’s an early summer pear, and the tree doesn’t produce as much as the others. If you get to try them, consider yourself one of the lucky ones!

    Carnes are the 2nd variety to ripen. They make great juice with their refreshing flavor. You can let them ripen until the skin is yellow, but peeling the skin is also recommended!

    Baldwins are a perfect hybrid between the crispy Asian pears and the silky European pears. If you let them ripen on your counter they will develop more flavor and a pleasant, silky texture.

    Pineapple pears (a.k.a Sand pears) are a well-known cannery fruit for preserves and compotes. They were brought to North Florida hundreds of years ago, originating from China. Because they hang on the tree the longest, they’re one of our most flavorful pears. Try them on a salad fresh or cooked into a galette!

    Syntropic Agriculture & Pear Trees

    Pears produce tannin (which gives that dry feeling in your mouth!) in their skin that deters pests. It’s best to wait for the tannins to ripen into sugars – when the skin becomes more yellow or bronze. Thanks to the natural tannins and vigorous growth habit, along with spiders and birds that help, we never have to spray or apply any synthetic pest control onto our trees. On our regenerative farm, you’ll see a syntropic agriculture system around our pear orchard. This year they’re growing right next to Seminole pumpkins, native mint, and some cover crops.

    Recipes

    Pears are so versatile. Have them crispy, wait till they’re ripe, pickle them, chop them up for a salad, bake them, juice them, puree them, and so much more!

    Pears and cheese go beautifully together. Here’s a Pear and Cheese Cacio e Pepe Ravioli recipe that will impress.

    Here’s an easy Cinnamon Baked Pears with Walnuts recipe for a luxurious tasting dessert that feels indulgent, but isn’t at all. Pears become ultra rich when heated, it breaks down their complex cell walls and concentrate their natural sugars into a caramelization and reduction. You’ll see when you try it – the flavors transform from their mild sweetness to a rich, buttery, and aromatic experience.

    Chinese medicinal recipes include holistic ingredients that support the body. Here is a Chinese Pear Dessert Soup that aids in respiratory health.

    Check out our video on our pear trees here!

    Let us know if you enjoy our Florida-grown organic pears on our social media! Tell us what you think, we’d love to hear your feedback. Tag us in your stories if you’d like and we can highlight your creation.

    Instagram @frogsongcsa

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  • CSA Summer 2023 Week 5

    Frog Song Organics

    Fairy Tale Eggplant

    Pineapple Pears

    Shishito Peppers

    Tricolor Potatoes

    Malabar Spinach on the stem

    Watsonia Organic Farm

    Green Cabbage

    Zucchini Squash Mix

    Clem’s Organic Gardens

    Carrots

    New Sprout Organic Farm

    Grape Tomatoes

    Tis the season for peppers! We’ve included a mix of sweet and spicy in recent shares, and this week brings the return of our mild Shishitos. An over-abundance of fresh peppers is a great problem to have this time of year. If you’re looking for ways to savor this taste of summer later in the year but don’t have canning equipment, we suggest these methods:

    Pickling is a great alternative to canning. You don’t need any special equipment, and the process is similar to canning regular pickles. Steep sliced peppers in a 50:50 mixture of vinegar and water, with 1 teaspoon salt per pint. The peppers stay crisp because they are never heated, and after a few days in the fridge they taste like pickled peppers.

    To freeze ‘em,  wash and drying thoroughly before stashing in the freezer. We also recommend removing the stem and seeds, unless you need them for later. For larger varieties, like bell peppers, cut them in half, in fourths, or in strips, and remove the stem and seeds. Put the pieces on a cookie sheet so they aren’t touching, then flash freeze for about 15-30 minutes. This will keep them from sticking together later. Once solid, you can store peppers in a baggie, or any other freezer safe container.

    Then there’s drying. The nice part about this is that reduces storage space. Pop them into your dehydrator, or put them into the oven on the lowest setting. Be patient, it can take several hours for them to dry completely. With smaller peppers, the thin walls lend themselves to stringing whole peppers together by passing a needle and thread through their caps, and hanging them in a warm, well-ventilated space for about two weeks. Remember, the thicker the pepper, the longer this will take.

    Once dried, peppers can be pulverized into flakes in a food processor, or steeped in vinegar to make sauce for sprinkling over cooked greens and other veggies. Dried hot peppers are also great for making homemade chili paste! Place a few dried hot peppers in a dry pan, and toast them over medium-high heat, stirring constantly, for four to five minutes. Then cover with warm water for an hour. Add some salt and a couple of cloves of finely minced garlic, pulverize into a paste.

    Here at the farm, we love the taste and simplicity of this blistered Shishito pepper recipe. Scroll for more recipes inspired by this week’s share below!

    Also, those long stalks long stalks in this week’s share are Malabar Spinach. On a rare occasion our Malabar crop jumps up with some abundant, succulent shoots. Instead of picking just the leaves we bunch these shoots, traditional style. The stalks are fibrous but can be sauteed. We recommend snacking on just the new tendrils and the leaves themselves. 🙂

    Mozzarella, Basil & Zucchini Frittata

    Ingredients:

    • 2 tablespoons extra-virgin olive oil
    • 1 ½ cups thinly sliced red onion
    • 1 ½ cups chopped zucchini or squash
    • 7 large eggs, beaten
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ⅔ cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
    • 3 tablespoons chopped soft sun-dried tomatoes (or substitute 2 fresh grape tomatoes, chopped)
    • ¼ cup thinly sliced fresh basil

    Instructions:

    • Position rack in upper third of oven; preheat broiler.
    • Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
    • Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.
    • To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.

    Carrot Soup

    Ingredients:

    • 1 small onion, chopped
    • 1 clove garlic, minced
    • 2 tablespoons olive oil or lard
    • 6 medium carrots, chopped
    • 2 teaspoons dried dill
    • 4 cups vegetable stock
    • Salt and pepper to taste
    • Garnish with basil or fresh mint (optional)

    Instructions:

    • Sauté onion and garlic in olive oil or lard over medium-low heat. Add carrots, dill, turmeric, pepper, and salt. Sauté 10 minutes.
    • Add stock, bring to a boil, and reduce to simmer for about 30 minutes. Allow to cool.
    • In a blender, puree soup, return to pot, simmer for 30 minutes.
    • Can garnish with basil or fresh mint.

     

  • CSA 2023 Summer Week 2

    Dilly Beans

    Napa Cabbage (Clem’s Organic Gardens)

    Red Leaf Lettuce (New Sprout Organic Farm)

    Moringa

    Sweet Red Cured Onions

    Pineapple Pears

    Cubanelle Peppers

    Fingerling Sweet Potatoes

    Heirloom Tomatoes

    The Tree of Life

    The Moringa in this week’s share has deep roots, literally and figuratively. For centuries, it’s been called the Tree of Life. That’s a big name to live up to. Moringa meets the challenge. It’s mentioned as a cure of over 300 diseases in Ayurvedic medicine. Immune booster, check. Heart health, check. Anti-inflammatory, check… the list goes on and on. It has a heating virya (action), pungent, bitter rasa (taste), and pungent vipaka (post-digestive effect). Kapha and Vata doshas, take note!
     
    Moringa has a some pretty high profile endorsements too. Moses used the seeds at Sinai to purify and provide drinking water. The Mauryan warriors who defeated Alexander the Great used it before going into battle – they believed it was their secret weapon. The stems and leaves you’ll receive in your share are packed with nutrients, including vitamins A, C, and E, as well as minerals like calcium and potassium. We toss a handful of leaves in our pan every time we make dinner so we can enjoy the amazing health benefits without doing anything out of our normal schedule (hey, we can’t all be Moses, right?). It’s so easy! We’re excited to share this extraordinary plant with you this week. Check out our recipes below and let us know your favorite way to reap the benefits.

    Recipes

    Moringa Leaf Stir-fry

    Ingredients:

    • 1 cup moringa leaves
    • 1/4 teaspoon grated turmeric
    • 1/4 cup grated coconut
    • Pinch of salt
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 cup shallots
    • 1 tablespoon diced chili pepper
    • 1 sprig curry leaves (optional)

    Instructions:

    • Wash and drain the moringa leaves. Get rid of all the thick sprigs. Finely chop the shallots.
    • Crush the shallots with the flat surface of your knife. Chop them.
    • Take the moringa leaves, grated coconut, turmeric powder, and salt in a mixing bowl and combine well.
    • Heat the oil in a pan, splutter mustard seeds followed by the chopped shallots.
    • After the shallots are cooked to tender, add crushed chilies and curry leaves.
    • Saute for a couple of minutes on a medium heat, then add the mixed moringa leaves and combine well.
    • Cook with the lid closed for 10 minutes. Add salt if required. Stir occasionally.
    • Open the lid, stir well, and cook for 2 minutes.

    Moringa Smoothie

    Ingredients:

    • 1 cup almond milk
    • 1/2 cup fresh moringa leaves
    • 1 frozen banana or pineapple, chopped

    Instructions:

    • Add almond milk, moringa, and frozen banana or pineapple to a high-speed blender.
    • Process until the smoothie is smooth and creamy. Serve immediately.

    Pineapple Pear Slaw

    Ingredients:

    • 2 large stalks celery, julienne cut
    • 2 Pineapple pears, peeled and julienned
    • ¼ cup fresh cilantro leaves, finely chopped
    • 2 green onions, thinly sliced, (scallions)
    • ½ inch knob fresh ginger, peeled and finely grated
    • 2 tablespoons lime juice, freshly squeezed
    • 2 tablespoons rice vinegar
    • ¼ teaspoon Thai chili pepper, very finely chopped (optional)

    Instructions:

    Whisk together the ginger, lime juice and rice vinegar, then toss with the remaining ingredients. Let stand for a few minutes before serving.

     

  • Summer CSA week -2

    This week in your summer CSA box you can expect the following-

    • Basil
    • Green Cabbage-New Sprouts Organic Farm
    • White Corn-New Sprouts Organic Farm
    • Dandelion Greens- New Sprouts Organic Farm
    • Japanese Eggplant
    • Red Butter Lettuce-Organic Aqua Farm
    • Pineapple Pears
    • Cubanelle Peppers
    • Slicer Tomatoes-New Sprouts Organic Farm

    We hope you enjoy the following recipes this week!

    Sweet White Corn Chowder- Dinner Vine

    Ingredients-
    • 3 ears fresh white corn, kernels cut off cobs
    • 1/2 large baking potato, peeled and chopped into small cubes
    • 1/4 large sweet white onion, chopped finely
    • 1/2 large carrot, chopped finely (or 2 small carrots depending)
    • 2 ribs celery, chopped finely
    • 2 large cloves garlic, chopped
    • 16 oz carton low-sodium chicken stock (sub vegetable stock for vegetarian)
    • 1 1/2 Tbsp butter
    • 1 bay leaf
    • 4 tablespoons white wine
    • 6 tablespoons Half-and-Half
    • 2 1/2 oz sharp 4 cheese blend, shredded (or less if preferred)
    • 2 1/2 strips bacon, for crisping, topping and reserving drippings (optional)
      • 1 tsp fresh thyme leaves, chopped smaller
    • fresh thyme sprigs for garnish & sautéing
    • 0.5-1 tsp kosher salt (to taste)
    • 0.5-1 tsp coarse ground black pepper
    • 1/4 tsp paprika
    • 1/8 tsp red wine vinegar
    Directions
    • Cut corn kernels off cobs, set aside.
    • Preheat a large dutch oven, or enameled cast iron soup pot, melt 1T of the butter and crisp all 5 strips of bacon, chopped.
    • Once bacon is crisp, remove from pot & drain on paper towels, setting aside for garnish.
    • Reserving bacon drippings, to pot add chopped potato and sauté on medium for about 6 min, stirring often.
    • To pot now add onion, garlic, celery, carrot, salt, pepper, and remaining 2 T butter.
    • Sauté mix adding ½ cup of the chicken stock carton and a few thyme sprigs (will remove later), for about 10-15 minutes.
    • Once mixture is tender, remove thyme sprigs, add the corn kernels, chopped thyme, paprika, rest of chicken stock and bring to a slow boil with lid on.
    • Once beginning to boil, remove lid and reduce heat to low, continue to simmer for about 10 minutes, then add white wine.
    • Remove the bay leaf.
    • Remove hot pot from heat and allow to cool substantially, then slowly add some of the half-and- half and some cheese, return pot to low heat, stirring well (Soup will begin to thicken).
    • Gradually add more half-and-half, cheese, salt & pepper as desired.
    • Add the red wine vinegar if you feel a little acid is necessary; I did and it worked well!
    • Continue to simmer on very low until ready to serve & eat!
    • Garnish with bacon and fresh thyme sprig.

    Note- For vegetarian, omit bacon and use oil in place of bacon grease.

    You can order FSO bacon –here

    Dandelion Tart- NYT 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 2garlic cloves (to taste), green shoots removed, minced
    • 4 large or extra large eggs
    • ¾ cup low-fat milk
    • Freshly ground pepper
    • ¾cup Gruyère cheese, grated (3 ounces)
    • 1 yeasted olive oil crust
    Directions
    • 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.
    • 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.
    • 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 ½ 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.

    Notes- Variation: Omit the crust and make this as a gratin. If you wish, you can make the gratin using only three eggs and ½ 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. 

    Potato Salad with Dandelion Greens- Savory Spin

    Ingredients

    • 1 red onion
    • 4 cloves garlic
    • 2 tsp grated fresh ginger
    • 1 bunch dandelion greens ( about 4 cups after rinsing, drying, and chopping)
    • 1 lemon
    • 1 large potato
    • 2 stalks celery
    • 3 tsp coriander
    • 1/2 tsp turmeric
    • 1 tsp cumin
    • 2 tsp smoked paprika
    • salt and pepper to taste
    • parsley and chili flakes to garnish
    Directions
    • Submerge the dandelion greens in some cold water. Add a few lemon slices to the cold water and let this sit for about 5 minutes. Dry off the dandelion leaves and chop them up.
    • Peel and chop up onion and 4 garlic cloves. Peel and grate a 1 inch piece of ginger as well to yield 2 tsp grated ginger. Clean and chop up a couple stalks of celery. Wash off and chop up a potato as well.
    • Saute the onion in some olive oil in a large frying pan.
    • Add in the garlic and ginger.
    • Then add in the potato and cover the pan and saute for about 10 minutes.
    • Uncover the pan and add in the chopped celery and dandelion along with the coriander, turmeric, cumin, and smoked paprika. Stir well so all spices mix well.
    • Then, cover and let cook another 8-10 minutes or until potatoes are tender and dandelion greens are wilted.
    • Finally season with salt and pepper. Garnish with parsley and chili flakes and enjoy warm, at room temperature, or even cold.

    Melting Cabbage Eating Well

    Ingredients
    • 1 head green cabbage (about 2 pounds), outermost leaves removed
    • 4 tablespoons extra-virgin olive oil, divided
    • ¾ teaspoon salt, divided
    • ¾ teaspoon ground pepper, divided
    • 1 medium onion, halved and sliced 
    • 4 large cloves garlic, sliced
    • 1 teaspoon caraway seeds
    • 1 teaspoon cumin seeds
    • 3 tablespoons tomato paste
    • 2 cups low-sodium chicken or vegetable broth
    • 1 teaspoon dry mustard
    • Chopped parsley for garnish
    • Whole-grain mustard for serving
    Directions
    • Preheat oven to 350°F.
    • Slice cabbage in half through the root. Cut each half into 4 wedges, keeping the root intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium heat. Add 4 cabbage wedges and cook until browned in spots on both sides, 3 to 5 minutes per side. Transfer to a plate and sprinkle both sides with 1/4 teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage and 1/4 teaspoon each salt and pepper.
    • Add the remaining 2 tablespoons oil, onion, garlic, caraway seeds and cumin seeds to the pan; cook, stirring, until starting to soften and brown, 2 to 3 minutes. Add tomato paste and cook, stirring, until starting to darken, about 2 minutes. Add broth, dry mustard and the remaining 1/4 teaspoon each salt and pepper; increase heat to medium-high and bring to a boil. Return the cabbage to the pan, overlapping the wedges if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, 40 to 45 minutes. Sprinkle with parsley and serve with mustard, if desired.