Tag: purple daikon radish

  • CSA 2026 SPRING WEEK 9

    From Our Farm

    Cantaloupe Melons

    Collards

    Eggplant, Japanese

    Radishes, Purple Daikon

    From Our Partners

    Blueberries – Blackwater Farms

    Cabbage, Napa – Blackwater Farms

    Lettuce, Red Leaf – Tendwell Farm

    Stone Fruit Medley – Watsonia

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

    Mojito Fruit Salad

    Ingredients:

    • 1/2 seedless watermelon (about 5 lbs)
    • 2 cups chopped peaches, plums, mango, or any in-season fruit
    • 1 small honeydew or cantaloupe (about 4 lbs), seeds removed
    • 1 pint blueberries, strawberries, or blackberries
    • 2 limes
    • 2 tbsp honey
    • 1/4 cup thinly sliced fresh mint leaves

    Instructions:

    1. Using a 1-inch melon baller, scoop the flesh from the watermelon and arrange in an even layer in a 2½- to 3-qt trifle bowl. Top with a layer of the peaches. Using melon baller, scoop the flesh from the honeydew and add to bowl in an even layer. Top with a layer of the berries.
    2. Zest the limes into a small bowl. Halve 1 lime and squeeze the juice into same bowl. Add the honey and mint and stir to combine. Pour dressing over fruit in bowl. Toss just before serving, if desired.

    Adapted from: https://www.savoryonline.com/recipes/mojito-fruit-salad-all-summer-any-fruit-salad/

  • CSA 2026 WINTER WEEK 2

    From Our Farm

    Cabbage, Napa Red

    Carrots, Sweet Baby

    Galangal

    Kale, Curly

    Lettuce, Red Leaf

    Radishes, Purple Daikon

    Sweet Potatoes Okinawa

    From Our Partner Growers

    Citrus, Tangerine ‘Sugar Belle’ – The Family Garden

    Tomatoes, Cherry Mix – Little Pond Farm

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

    Napa Cabbage and Kale Coleslaw with Creamy Miso-Ginger Dressing

    Ingredients:

    For the dressing:

    3 tablespoons silken tofu

    2 tablespoons white miso

    1 tablespoon freshly squeezed lemon juice

    2 tablespoons unseasoned rice vinegar

    1 tablespoon finely grated, peeled fresh ginger

    1 clove garlic, minced

    1 tablespoon Dijon mustard

    Coarse sea salt

    2 tablespoons peanut oil

    For the slaw:

    3 cups very thinly sliced Napa cabbage

    Coarse sea salt

    1/2 pound Lacinato kale

    1/2 cup shelled peas (about 8 ounces peas in pods)

    8 ounces green beans, trimmed and thinly sliced (about 1/2 inch)

    1/2 cup packed chopped parsley

    2 tablespoons chopped chives

    1 tablespoon finely grated lime zest

    Instructions:

    Make the dressing: Blend tofu, miso, lemon juice, rice vinegar, ginger, garlic, mustard, and ½ teaspoon salt until combined. With the blender running, slowly stream in the oil and blend until creamy. Taste and adjust salt. Set aside.

    Prepare the slaw: Place cabbage in a large bowl and sprinkle with 2 teaspoons salt. Massage until softened and wilted, about 3 minutes. Transfer to a colander, top with a plate and weight, and let drain for 1 hour.  Meanwhile, remove kale stems and thinly slice the leaves; finely chop the stems. Set aside.

    Rinse the cabbage under cold water, then squeeze out as much liquid as possible. Return to the bowl and add kale leaves and stems, peas, and green beans. Toss with 3 tablespoons dressing, adding more as needed.

    Serve: Transfer slaw to a serving bowl, leaving excess liquid behind. Garnish with parsley, chives, and lime zest.

    Recipe adapted from: https://www.thekitchn.com/recipe-napa-cabbage-and-kale-coleslaw-with-creamy-miso-ginger-dressing-221215?

  • CSA 2023 Fall Week 13 – FINAL WEEK!

    Bok Choy

    Salad Tomatoes or Sugar Belle Citrus

    Orange Baby Carrots

    Dried Roselle Hibiscus Loose Leaf Tea

    Mustard Greens

    Spring Mix

    Purple Daikon Radishes

    Green Tomatoes

    Happy Holidays, CSA members! The final week of the Fall season is here, Week 13. As I was wrapping presents this week, it occurred to me how opening up a CSA share is kind of like receiving a gift each week. A shiny green box arrives, you unfold the flaps, and peek inside to discover what mix of colorful fruits and veggies await. Thank you for gifting yourself, or maybe even someone you care about, a CSA membership this season. We hope it felt a little bit like getting a present each week to you, too.

    This week you’ll find a treat in your box that lets you enjoy one of Fall’s signature flavors into the coming months – Roselle Hibiscus Loose Leaf Tea! For a version thats perfect for the winter season try it Caribbean style, also known as Sorrel Tea. It’s ruby red-hued with a warming spiced flavor. Sorrel is a traditional drink in Jamaica and is often served up during the holidays. Try it hot on cold days, or ice it down if you prefer it as a refresher. You can even add rum or alcohol to make a cocktail. Find how to make it in the recipes below.

    This week you’ll also find an Indian inspired recipe for enjoying those flavor packed mustard greens. With a consistency like a creamy thin paste, this would be ideal with rice or roti and gives you an alternative to the go-to sautés. Instead of spinach, I modified this recipe to use seasonal braising mix or collards. You can dial the heat up or down by adjusting the use of the red chile peppers.

    Last but not least, dessert. When searching for holiday recipes, I came across an old civil war period recipe for green tomato cake. Similar to a coffee or spice cake, it intrigued me to find green tomatoes in it! While this week’s recipe is made for modern times, I’m excited to bake it up and imagine what it would have been like to use veggies creatively in leaner ones.

    THIS WEEK’S RECIPES

    Sorrel Tea

    Ingredients

    • 2 cups dried roselle hibiscus
    • 1/2 cups fresh chopped ginger (no need to peel or grate, but do pound or smash open)
    • 6 whole cloves
    • 2 cinnamon sticks
    • 1 teaspoon allspice berries
    • 2 cardamom pods (lightly crushed)
    • 1 cup turbinado sugar or brown sugar (alternative sweeteners like cane syrup or honey can also be used)
    • grated zest or peels from 1 small lime
    • grated zest or peels & juice from 1 medium lemon
    • 2 quarts of water

    Instructions

    1. In a large stockpot combine the roselle, ginger, cloves, cinnamon sticks, allspice berries, cardamom, and sugar.
    2. Cover with 2 quarts of water and stir well to combine.
    3. Bring to a boil over medium heat. Once boiling, remove from heat and add citrus zests, peels & lemon juice. Stir well.
    4. Cover with a lid and steep for at least two hours or longer for a deeper flavor.
    5. Strain tea over fine-meshed sieve and into a jar/pitcher of your choice. (makes 2 quarts)
    6. Enjoy hot or store in fridge with a tight-fitting lid. If storing, leave room at top for shaking before serving later.
    Indian Mustard Greens (Sarson Ka Saag)

    Ingredients

    • 2 large dried red chile peppers (optional)
    • 2 bunches of collards or braising mix
    • 1 bunch of mustard greens
    • 2 tablespoons of ghee
    • 1/2 teaspoon cumin seeds
    • 1/4 cup finely chopped onion
    • 1/2 teaspoon ginger paste
    • 2 teaspoons garlic paste
    • 1/2 tomato, chopped
    • salt to taste
    • 1/2 teaspoon white sugar, or to taste
    • 1/4 cup water

    Instructions

    1. Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.

    2. Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.

    3. Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.

    4. Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

    Recipe adapted from All Recipes

    Green Tomato Cake

    Ingredients

    For the cake

    • 4 cups green tomatoes
    • ½ cup vegetable oil
    • 2 cups white sugar
    • 2 cups eggs
    • 2 cups all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • ¼ teaspoon salt
    • 1 cup chopped walnuts

    For the cream cheese frosting

    • 8 ounces cream cheese
    • 3 ½ cups confectioners powdered sugar
    • 1 teaspoon vanilla
    • 1 tablespoon milk

    Instructions

    1. Grease a 9×13 baking pan. 
    2. Chop 4 cups green tomatoes (no need to peel or drain!)
    3. Make the batter by first mixing together the vegetable oil, sugar and eggs. In another bowl mix flour, cinnamon, nutmeg, baking soda, salt and chopped walnuts. Mix these 2 bowls together. 
    4. Add in green tomatoes (and juices) and mix. 
    5. Pour mixture in baking pan.
    6. Bake around 40-45 minutes or until a toothpick comes out clean. 
    7. Allow to cool. While the cake is cooling, make the cream cheese frosting using cream cheese, powdered sugar, vanilla and milk. 
    8. Once the cake is cool, frost the cake. Then, slice & enjoy!

    Recipe from Brooklyn Farm Girl

     

  • CSA 2023 Fall Week 9

    Dill

    Arugula

    Oranges

    Galangal Root

    Romaine Lettuce

    Ripe Jalapeno Peppers

    Purple Daikon Radishes

    Medium Squash Mix

    Murasaki Sweet Potatoes

     

    We’re in week 9 of the Fall season, and temperatures have transitioned from cool to cold this week. It never gets old welcoming back citrus season in Florida, and when you open your box, Frog Song oranges will be there waiting for you to enjoy. Every item in this week’s share is from the farm, and dill also makes its first appearance of the season! It’s a classic and unique flavor in sauces, spreads, and dressings, but it pairs nicely with seafood, too. Dill wilts quickly, so to get a bit more longevity, place bunches in a glass of water, cover with plastic, and store in fridge.

    Check out the potato salad recipe below that subs purple daikon radish for potato and is seasoned with dill. You can also use this week’s oranges for the dash of juice needed and add chopped arugula for a peppery bite.

    Fresh galangal root makes a return to your box this week! If you weren’t sure what to do with the pale pinkish root in Week 3, we’ve got you covered. While galangal might not be a household name in the US yet, it is widely used in Southern Asian cuisine and has a storied history in Chinese, Ayurvedic and Medieval traditional medicines.

    Lesser and Greater galangal are the two most known and used varieties. Here at Frog Song, we grow greater galangal, or Alpinia Galanga. Native to southeast Asia, it thrives in our tropical climate and is the variety seen in many Thai dishes.

    So what does galangal taste like? Packing more intensity and heat than its rhizome relative ginger, it has notes of pine, citrus, menthol and black pepper. Some say it’s reminiscent of a pine forest. Those undertones are suited for the stews, soups, and curries you’ll often find it in. Don’t forget that it can be used in tea or homemade chai recipes!

    Have you heard the word kha in your favorite Thai dish? Galangal is called kha in Thai and is sometimes called Thai ginger. This week we’ve included two different Thai dishes that use galangal for you to try out at home. Both are easy enough to whip up and will hopefully rival your favorite take-out. One is a Tom Kha Gai, or Thai Coconut Chicken, soup and the other is a versatile peanut satay perfect for dipping chicken satay.

    Galangal can be tough, so be sure to slice very thinly, grate, our pound it. Thai curry pastes will often have galangal pounded in. It’s really the aroma, flavor, and nutrients you’re after, so in many recipes it will be discarded after infusion.

    When it comes to declared health benefits, galangal is a powerhouse. Since ancient times, it’s been used to remedy a variety of ailments and disease. The famous Benedictine nun and healer Saint Hildegard called Galangal “the spice of life.” Modern studies have found that galangal may protect the liver, prevent the growth of certain cancer cells, increase sperm count, improve digestion, and protect from heart disease.

    Galangal is a newer crop on the farm, debuting in Fall 2021, and we hope you’ve enjoyed cooking with it and learning more about it!

    This week’s recipes inspired by your share!

     

    Tom Kha Gai Soup (Thai Coconut Chicken Soup)

    Ingredients
    • 1 tablespoon coconut oil
    • half of one onion, thinly sliced
    • 2 cloves garlic, chopped
    • half of one red jalapeno peppersliced; or 1-3 Thai chiles, halved
    • 3 ¼-inch slices galangal or ginger
    • 1lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
    • 2teaspoons red Thai curry paste
    • 4cups chicken broth (vegetable broth is vegan)
    • 4cups canned full-fat coconut cream unsweetened, or full-fat unsweetened coconut milk
    • 2medium chicken breasts cut into bite-sized pieces, approximately 1 pound (sub with 1 lb. block of tofu if vegan)
    • 8ounces white mushroom caps sliced
    • 1-2tablespoons coconut sugar or 2 tablespoons of coconut aminos
    • 1 ½ – 2 tablespoons fish sauce, plus more to taste (use soy sauce if vegan)
    • 2-3 tablespoons fresh lime juice
    • 2-3green onions, sliced thin
    • fresh cilantro chopped, for garnish
    Steps
    1. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
    2. Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
    3. Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

    Recipe by Cheryl Malik of 40 Aprons

    Peanut & Galangal Satay Sauce

    Ingredients
    • 1 cup roasted unsalted peanuts
    • 2 tablespoons brown sugar
    • 2 tablespoons soy sauce
    • ½ teaspoon fish sauce
    • ¼ teaspoon crushed red pepper
    • 1 2-inch piece fresh galangal, peeled and thinly sliced
    • Fresh lime juice from 2 limes
    • 1 large shallot, diced
    • 1 stalk lemongrass, outer leaves removed, roughly chopped
    • ¼ cup neutral oil, like grapeseed or peanut oil, more as needed
    • ¼ cup fresh cilantro, tender stems and leaves finely chopped
    • 1 fresh green Thai chili, stem removed and thinly sliced
    Steps
    1. Add the peanuts to the bowl of a food processor and pulse 4–5 times until the mixture resembles coarse breadcrumbs. Transfer the mixture to a medium bowl.
    2. Combine the brown sugar, soy sauce, fish sauce, and crushed red pepper in a small bowl, and whisk to combine until the sugar has dissolved.
    3. Add the galangal, lime juice, shallot, lemongrass, and 3 tablespoons of water to the food processor. Pulse to combine, then drizzle in the oil with the processor running until the mixture is smooth, adding more as needed to help it come together. Add the brown sugar-soy sauce mixture and pulse a few times to combine. It should look creamy but still have a pourable consistency.
    4. Add the galangal mixture to the bowl with the peanuts, chopped cilantro, and chopped green chili if using, and stir to combine. Taste and adjust seasoning as preferred.

    Recipe from MasterClass

    Purple Daikon Potato Salad with Arugula & Dill

    Ingredients
    •     2 heaping cups purple daikon radishes (trimmed and sliced into small, bite-size pieces)
    •     Handful of arugula, coarsely chopped
    •     ½ cup sliced celery
    •     ¼ cup diced red onion
    •     2 hard boiled eggs, chopped
    •     2 tablespoon fresh dill, chopped
    For the dressing
    •     ⅓ cup plain Greek yogurt
    •     1 tablespoon Dijon mustard
    •     1 tablespoon orange juice
    •     ½ teaspoon salt – more to taste
    •     Freshly ground black pepper
    Steps
    1.  Bring a large pot of salted water to a boil. Place the radishes in the pot and cook for 12 to 15 minutes until fork tender. Drain them in a colander and transfer to the fridge to let cool.
    2.  While the radishes are cooling, prepare the other ingredients. Whisk together the Greek yogurt, mustard, orange juice, and salt in a small bowl.
    3.  Combine the radishes, arugula, celery, onion, eggs, and dill in a large bowl. Pour the dressing on top and mix until coated. Taste and add more salt, pepper, and dill as desired. Serve immediately or, if the radishes are still a little warm, let the dish cool in the fridge for a little while longer.

    Recipe adapted from It’s a Veg World After All’s Lizzie Streit

     

     

     

  • CSA 2023 Spring Week 1

    Welcome to our Spring Season! Your Week 1 box includes a colorful mix of textures, taste, and nutrition:

    • Broccoli
    • Rainbow Carrots
    • Rainbow Chard
    • Fennel
    • Panisse Lettuce
    • Parsley
    • New Red Potatoes
    • Purple Osaka Mustard
    • Purple Daikon Radishes

    The purple Osaka mustard greens in this week’s box are beautiful and versatile. Enjoy them raw in salads or braise and pair with pork, lamb and sausages, creamy sauces, pungent cheeses, peaches, dill, fennel, cilantro, the list goes on and on. We especially love these greens cooked with our FSO bacon and a splash of apple cider vinegar – perfection! Prefer saving this taste of spring for summertime? Check out our pickled greens recipe below.

    Parsley’s another seasonal offering. It’ll keep in the fridge for about a week if wrapped loosely in dampened paper towels and placed in a resealable bag. We always recommend enjoying our veggies and herbs fresh, and parsley is no exception. It’s an excellent source of vitamins and minerals, antioxidants and phytonutrients. Dried parsley loses some of its magic but is still a healthy, tasty addition to any recipe. When possible, we prefer to slow dry our herbs. For parsley, group the sprigs into bundles. Use rubber bands to secure the stems. Hang the sprigs upside down in a warm, dry location. After a few weeks, your parsley will be brittle to touch and ready to store away.

    Don’t have time or space to slow dry? We’ve got you covered! Here’s a quick workaround: remove the stems and arrange the leaves on a paper towel-covered plate. Cover with another paper towel and microwave for around 40 seconds, followed by 20 second bursts until all moisture is removed. Grind into a powder using a mortar and pestle or a food processor, and store them in an airtight container.

    Finally, for those preparing an Easter feast next weekend, we’re sharing some inspiration for a pièce de résistance that will bring extra joy to your nearest and dearest. Bon appetit!

    Recipes

    Roasted Fennel, Chickpea and Kale Salad

    Ingredients:

    • 1 fennel bulb
    • ½ cup chickpeas
    • 3 garlic cloves, halved
    • 1tbsp freshly ground turmeric
    • sea salt
    • 2 tbsp olive oil
    • large bunch of curly kale
    • fresh coriander to garnish, optional

    Dressing

    • 1 tsp fresh ginger, peeled and grated
    • 2 tbsp olive oil
    • 1/4 lemon, juice
    • pinch of sea salt

    Instructions:

    1. Preheat the oven to 400F
    2. Cut fennel into 8 wedges, place into a bowl and toss with 1/2tbsp turmeric, sea salt and ½ tbsp olive oil. Place onto 1 side of a baking sheet.
    3. Drain chickpeas, pat dry and place into a bowl. Add garlic and toss with remaining turmeric, sea salt and ½ tbsp olive oil. Place onto a baking sheet next to the fennel. Bake for about 30min stirring in between.
    4. Tear kale leaves from the thick stems and wash thoroughly. Pat dry, place into a bowl and toss with sea salt and 1 tbsp olive oil. Spread onto a baking sheet and bake for about 10-15min stirring in between.
    5. Mix all of the ingredients for the dressing.
    6. Once everything is baked, toss together and drizzle with the salad dressing. If you like garnish with some chopped fresh coriander.

    Pickled Osaka Mustard Greens – adapted from saveur.com

    Ingredients:

    • ½ lb mustard greens
    • 2 tablespoons sugar
    • ¼ cup white vinegar
    • 1 tablespoon coarse sea salt
    • 3 serrano chiles, split lengthwise

    Instructions:

    1. In a small saucepan, combine 2 cups water, sugar, salt, and vinegar. Bring to a boil over high heat, then remove from heat. Cool slightly.
    2. Using a paring knife, trim stems of washed mustard greens from leaves. Cut stems into 2″ pieces and place in a 1-quart measuring cup. Coarsely chop enough greens to fill the measuring cup when added to stems and packed down gently.
    3. Pack stems, leaves, and chiles into a clean glass 1-quart jar. Pour hot liquid onto greens, making sure that the stems are completely submerged. Cover and refrigerate for at least 3 days before serving with spicy meat dishes, stir fry, or salads.

    Easter Leg of Lamb with Greens – adapted from marthastewart.com

    Ingredients:

    • ⅓ cup extra-virgin olive oil plus 1 tablespoon, for brushing
    • 1 fennel bulb, trimmed and finely chopped
    • 1 medium bunch scallions, white and most of the greens, thinly sliced (about 1 cup)
    • 1 tablespoon coarsely chopped garlic, plus 1 garlic clove, quartered
    • 1 ½ cups thinly sliced mustard greens and rainbow chard mix
    • 1 teaspoon fresh fennel frond
    • Freshly ground black pepper
    • ¼ cup chopped fresh mint
    • ½ cup crumbled feta cheese
    • 1 half leg of lamb (3 ½ to 4 pounds), semi-boned and butterflied (with shank bone)
    • Coarse salt
    • 1 teaspoon dried oregano, crumbled
    • ½ cup dry white wine, plus more if needed

    Instructions:

    1. In a large skillet, heat 1/3 cup olive oil over medium heat. Add fennel bulb, and cook, stirring occasionally, until just tender, about 3 minutes. Add scallions and chopped garlic, and cook for 2 minutes. Add greens, and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat, and season with fennel fronds and pepper to taste. Stir in mint. Transfer to a bowl until cooled completely.
    2. Crumble feta cheese over cooled greens; stir to combine. Taste and adjust seasoning.
    3. Place lamb on a clean work surface. Season with salt, pepper, and 1/2 teaspoon oregano. Spread greens over lamb in an even layer. Roll lamb, starting at narrow end, to enclose filling. Using kitchen twine, tie lamb lengthwise and crosswise at 1-inch intervals. Rub with remaining tablespoon oil; season with salt, pepper, and remaining 1/2 teaspoon oregano. Cover, and refrigerate for at least 3 hours and up to overnight.
    4. Preheat oven to 450 degrees. Make four small slits in lamb, and insert the garlic quarters. Place the lamb in a roasting pan that just holds it comfortably. Roast for 25 minutes.
    5. Add wine, and reduce oven temperature to 400 degrees. Continue roasting, basting frequently with pan juices, 45 to 65 minutes (or until an instant-read thermometer inserted in the thickest part of the lamb registers 125 degrees for medium-rare). If the roasting pan becomes dry, add a little water or chicken stock.
    6. Remove lamb from oven, and cover with aluminum foil; let rest for 15 minutes. Remove twine from lamb before slicing. Strain pan drippings, skimming fat from the surface; drizzle pan juices over lamb.