This Weeks “Mothers Day” Share Includes: Collard Greens, Green Cabbage, Rainbow Carrots, Scallions, Panisse Lettuce, Baby Summer Squash, Tri Colored Potatoes (Mixture of Purple Majesty, New Red and White Kennebec), First of the season- Tri Colored Beans, and a Florida Peach and Plum variety pack for your tasting pleasure. 🙂
Welcome to May,
This season is flying by and the temperature reaches into the mid 80’s and early 90’s you will start to see the transition from our leafy delicate greens and lettuces to our more heat resistant summer crops. This week, in your CSA share, we are pleased to offer you: Napa Cabbage, Sweet Baby Carrots, Lacinato Kale (dino), Red Butter Lettuce, Sweet Red Onions, Sugar Snap Peas, Mixed Baby Squash, and New This week: Purple Majesty Potatoes and Purple Daikon Radish.
I enjoy telling my members how to use and prepare their veggies but what I don’t enjoy is sitting on the computer and typing it all up, editing and more editing and so on and so forth. Amy approached me and said “Hey why don’t you try a video blog.. you know, go through all the vegetables and say what they are and how to use them just in video form instead of writing like you usually do”. So here we go folks…Shani’s first Video CSA blog. Grab the popcorn, sit back and away we go…..
The last week of the fall season has arrived.. Your Holiday Share includes: Baby Red Leaf Lettuce, Sweet Potatoes, Purple Potatoes, Turmeric, Red Radishes, Red Bok Choy, Sugar Cane, A Chinese Honey, and some Delicious recently crafted Pure Florida Cane Sugar.
Chinese Honey- or what I like to call “Swamp Citrus.” These mandarin-like citrus are out of my very own backyard. I grew up eating these fruits and in the winter months it’s basically a staple in my diet I will eat up to 10 or more a day. The trees can be propagated by seed, so save the seeds and put them somewhere to dry until you can plant them in spring. All of our citrus trees were planted from the seeds of the first fruits off of our trees back in the early 80’s. My dad got some of the beautiful honeys from a man who lived on the west side of Newnans lake in Gainesville Florida. We planted them on the East side of the lake where we live and they flourished in the rich swamp mud. They grew underneath a cypress canopy so in order to get the sunlight they had to grow up rather than bush out like most grove citrus. Some trees are close to 30 feet tall. To pick the fruits we have to get on a ladder on top of our truck with a citrus picker, it’s quite a scene, not to mention all the cypress needles that shower you when you are trying to pick that perfect golden honey. Enjoy the fragrant oily rhind, you can simmer the peel in a cast iron skillet on the stove with some cinnamon and other spices for a true holiday aroma. Sadly this staple of my childhood is coming to it’s end and all of our trees have been affected with citrus greening. The greening disease causes the fruit to yellow and drop off of the tree before maturity. The tree starts to die branch by branch until it no longer puts off fruit. Much of Florida’s citrus industry is under attack however, things are looking up, as IFAS finds ways to treat trees affected with greening.
Red Choy- Use this red/purple colored bok choy as you would the traditional green variety- Lightly saute or stir fry with some garlic, also great in soups.The leaves and stems are thinner than the “soup spoon” stalks of traditional bok choy.
Turmeric- This superfood can be used to add yellow color or orange and mild flavor to a broad range of dishes including smoothies, soups, rice dishes, omelettes, and more. I think Turmeric is one of those tastes that are not that appealing at first but you learn to love it, at least that’s the way I feel about it. I would like to get addicted to drinking the Turmeric tonic twice a day however every night before bed seems to be more realistic for me.
Simply peel the skin off with a spoon, finely chop the turmeric (you can use a garlic press too) do it all at once and store in a small jar in the fridge so you have it easily accessible. Add 1-2 tablespoons of turmeric (depending on how much you like the taste), 1 tablespoon of honey, a squeeze of fresh lemon or 1 tablespoon of lemon juice to a coffee/tea mug of freshly boiled water.
Like I said in order for me to drink this every night as a regiment I have to make it super easy. Go ahead and premix all of the turmeric, honey and lemon juice in a jar and then all you have to do in the morning/evening is add a few tablespoons of this elixir to your hot water. You can just feel the goodness radiating in that mug!
Read more about the healing powers of Turmeric HERE
Baby Red Leaf Lettuce- This tender and flavorful baby lettuce adds vibrant color to any salad mix. Try a very simple vinaigrette recipe pairing for your lettuce, like the one Chef Amy Secol recommended –Classic Vinaigrette Dressing.
Purple Potatoes- These purple majestic potatoes are a radiant purple on the inside. Cook this thin skinned variety as you would any other potatoes, they will lose a bit of their rich color and transform to a light pale purple
Sugar Cane- Sugar cane is the number two commodity crop in our state, just under oranges and we are the number one state for sugar cane production in the country and fourth in the world so I thought it was very important for our members to see and feel what sugar looks like in its purest form. Here at We decided to start growing sugar cane primarily as a wind and sun barrier for our crops, we harvest and sell the cane at the markets but it wasn’t until last week that we saw the true potential of this crop, when it was made into syrup. We are currently growing two different varieties of sugarcane, one is green and is best for milling and juicing (the kind we made into syrup) and the other- red variety is easy to peel and eat like the one we put in your share. The peel comes off with a tug (I hate to say it but teeth work best) peel the whole outer peel off and you are left with a sugary goodness inside, chop into bite size pieces or just chew it on the stalk and spit out the fiber. Take a peek at the graphic below from Sugar.Org to see how table sugar is made from sugar cane.
Cane Syrup- What are we going to do with all this sugar cane? In order to make that granulated sugar that is used in so many things you must send it off to be processed at one of the few sugar refineries in the United States, that is not in the cards for us so we decided to go to an older, southern method of making cane syrup. Mr T, our syrup maker, is a retired man living in Ocala, Florida. He has spent several years making this cane syrup for the sole purpose of keeping this southern tradition alive. throughout the past few months he passed by our farm regularly to watch the progress and growth of our cane in hopes that he could make some of his delicious, pure southern cane syrup using our organically grown cane. This test batch was hauled off to Ocala last Thursday to be pressed and boiled in an open cauldron for several hours until it got to the right caramel color and thick consistency. Enjoy this cane syrup over waffles, pancakes, on smoked sausage, cheese toast or stir it in your beverages as a natural sweetener.
I just could wait to start experimenting with this delicious natural sweetener. The dark rich color of the syrup reminds me of brown sugar so obviously the first thing I think of when I cook with brown sugar is a sweet potato dish. Try this simple and delicious recipe…
Ingredients:
Bring to boil 4 quarts of water with a few pinches of salt.
Wash and slice unpeeled sweet potatoes into round medallions.
Boil the sweet potato medallions until they are tender but not yet falling apart (10 minutes)
Transfer the medallions into a pie dish or baking dish.
Add a few tablespoons of coconut oil (my preference) or butter- evenly distribute around the dish on the top of the medallions.
Drizzle with cane syrup (about 2-3 spoon dips)
Roast the walnuts by simply tossing 1-2 cups of naked walnuts in a pan over medium-high heat for about 5-6 minutes until they are warm, browned and crispy.
Sprinkle the toasted walnuts over the cane syrup drizzled medallions and bake in the oven at 375 f for 10-15 minutes. Serve. Try some other flavors with some fresh goat cheese or even some vanilla bean ice cream.
This Thanksgiving Holiday we are happy to share with you: Tri Colored Beans, Tokyo Turnips, Baby Bok Choy, Purple Potatoes, Sweet Potatoes, Mixed Baby Lettuce and Arugula, White Daikon Radish, Lemon from our friends at Melrose Organics, a Roselle branch to help you decorate your Thanksgiving dinner table and saving the best for last….Recently crafted (as of last night) Jamaican Sorrel- Florida Cranberry Hibiscus Jam/Syrup a perfectly sweet and tart compote to compliment your turkey or waffles.
Tri- Colored Beans– If you are eating fresh green beans for Thanksgiving rather than canned or frozen consider yourself fortunate. Sure, canned green beans are easy to cook with and have a longer storage life but they are almost completely void of their nutritional content and have extreme amounts of sodium added. When given the choice, buy fresh local green beans and add bit of color to your green bean dish this holiday season with our yellow, purple and green beans. Beans combine nicely with lemon juice, butter, dill, basil, garlic, onions, mushrooms, as well as soy sauce, almonds, and of course, bacon.
Tokyo Turnips- Delicate and delicious earth pearls. Sautee them with some butter and brown sugar, or add to a vegetable stew with the bok choy and potatoes from your share.
Baby Bok Choy- Tender asian green perfect for sauteing or added to soups. The stalks are very crunchy, much like celery. Try it as a celery substitute in your Thanksgiving day stuffing.
Purple Potatoes- Purple majestic potatoes have a thin, dark purple outer peel with a bright purple flesh. Use these colorful potatoes as you would a regular potato, however there is no need to peel. When boiled the color will fade to a light pale purple.
Sweet Potatoes- Sweet Potato Pie, Sweet Potato Casserole, Sweet Potato Souffle…Need I go on? This Thanksgiving I am combining all of the different varieties of sweet potatoes we have received over the weeks, including the white murasaki for the filling in a classic sweet potato pie recipe from the Spruce.com https://www.thespruceeats.com/mississippi-sweet-potato-pie-3061533
Mixed Baby Lettuce and Arugula- After stuffing yourself on Thanksgiving, rejuvenate your body with some fresh, light salad greens tossed with an olive oil vinaigrette, perfectly paired with the notorious day-after turkey sandwich.
White Daikon Radish- Is a mild-flavored winter radish, saute it with your turnips, toss it in a salad or use it like you would a cracker dipped in hummus or tahini. Are our radishes piling up in your fridge? Try pickling them, pickled radish is one of my favorite type of pickles. Not only is it delicious with the salty, sweet, and sour flavor, it also has an awesome crunch. This is a perfect compliment to any spicy dish. Follow the recipe here: http://www.itsmydish.com/korean-pickled-radish/
Meyer Lemon- From our friends at Melrose Organics. Squeeze lemon over your sauteed green beans for a classic combination, or squeeze in hot water and Turmeric (from last weeks share) for an after thanksgiving stomach soother.
Roselle Branch- A festive decoration for your holiday table. Save the seeds from inside the calyces and dry them. When fully dried the seedpod will open wide revealing all the little brown seeds, save them and plant them in the late spring for some hibiscus plants in the fall!
Jamaican Sorrel- Florida Cranberry Hibiscus Jam or Syrup- Courtesy of yours truly. All season I’ve been telling my CSA members that the Roselle Hibiscus calyces taste a lot like cranberry so I decided to take it on myself to experiment and come up with a nice treat to compliment the Thanksgiving day holiday. My first experimental batch of Roselle jam was surprisingly perfect with the a savory, tart, yet subtle sweetness of the Roselle and a spreadable jam consistency, perfect to serve with turkey, day-after turkey sandwiches, or on toast/croissant.
Unfortunately my second experimental batch was an epic failure as far as jam goes, however, it was not a complete failure because fortunately when sugar, savory spices and Roselle are involved you really can’t go wrong. This batch did not gel like I had hoped but our marketing team (aka myself & my sweet boyfriend) put on our thinking caps and decided to advertise the jam as it’s new identity…”Syrup.” A semi-sweet, tart, syrup perfect for morning waffles or pancakes, drizzled on turkey sandwiches, on top of Ice cream or added to champagne, prosecco or sparkling water.
Regardless of the batch you received, I want you to know how much our CSA members mean to this farm and to me. I am thankful to be able to wake up every morning and teach people the benefits and they joy of eat good, clean food, grown locally by farmers who really care about their environment and their community. After my second batch failure I had a mental breakdown in the kitchen, jelly simply did not gel, there was no time to fix it, and the world was literally going to end. This is the struggle farmers face on a daily basis (maybe a bit less dramatic) and somehow we keep on truckin, evolving and ever changing. If farming teaches you anything it teaches you to be grateful for what you have and how to work with what you got. Enjoy your Roselle Hibiscus Jam/Syrup and let me know how you used it by tagging us on Instagram or sharing on Facebook! #frogsongcsa & @frogsongorganics
This first fall share will include:
Arugula, Persimmons (astringent variety), Roselle, a mix of Purple Majesty & Red New Potatoes, Red Radish, Cucumbers and Sweet Italian Basil
Red Radishes-These ruby red beauties are as tasty as they are beautiful, make sure to take the tops off to lengthen their life and keep them from shriveling up. The greens will suck the water out of the root causing them to dry out and wrinkle up. Cut the greens, give them a good wash, and toss them in your chopped salad combined with some spicy arugula from this weeks share.
Purple Majestic & New Red Potatoes- This mix is comprised of the old faithful new red potato paired with a purple majestic, most have yet to encounter. These purple majestic potatoes are a radiant purple on the inside. Cook this thin skinned variety as you would any other potatoes, they will lose a bit of their rich color and transform to a light pale purple ensuring their star role in Rainbow potato salad.
Cucumbers- Everyone knows cucumbers are healthy, however, not everyone know exactly why. Cucumber, a member of the cucurbits family (the same family as watermelon and gords) is made up of 96% water making them super hydrating, aiding in skin and health detoxification. Cucumbers make great juice, follow these instructions on how to juice cucumbers for a refreshing & hydrating addition to smoothies, cocktails or sparkling water.
Making Cucumber Juice
You can also store fresh cucumber juice in a sealed container inside the refrigerator for one week.
Persimmon- The majority of the persimmons we sell at the markets and in our CSA shares are unripe, this is because they are so tender and fragile when they ripen that it would be impossible to transport them without making a gooey mess. DO NOT EAT them unripe or you will get a bitter, mouth puckering surprise. Give them a few days on the kitchen window sill and they will be melt in your mouth soft and delicious. If you pick it up and you think it’s going to melt in your hand, it’s ripe and ready to eat. Peel the skin off (it should just fall off) and spread on your morning toast or you can eat it like a seedless plum but wear a bib!
Arugula- This spicy green will stand alone for a bold and intense flavor, mix it with some other greens and lettuce varieties for a diluted flavor and to make it go further. Throw the tops of your radishes in with some arugula and toss with some olive oil dressing created by longtime friend of the farm chef Amy Rupert Secol. Mellow out the flavor by adding some creamy cheese like goat cheese or feta.
Sweet Italian Basil- So fragrant you may want it to sit on you kitchen countertop for a week rather than eat it, however, if should choose to do so, make sure to try it on top of pizza, chopped up with your green salad or mixed in your rice or quinoa. If leaving it on the countertop make sure to treat it as you would cut flowers- changing the water daily and trimming the stems, this will lengthen it’s life to at least a week. Tips to store Basil
Roselle- believe it or not this is the flowering seed pod of the Hibiscus plant. Not the variety you see on the tropical lawns, but a variety called Roselle. This seedpod makes a beautiful flower, which eventually falls off to leave behind an edible seed pot that is super nutritious with a flavor similar to that of a cranberry, hence it’s nickname “The Florida Cranberry.” 
Peel the petals off of the seed pod and use them as you would a Craisin, atop salads or mixed in baked goods. Follow the directions on the card included in your share to create a wonderful, nutritious, energy boosting Hibiscus tea the color of bright red Kool-Aid. It’s a crowd pleaser for sure. Kid tested and mother approved (add a bit of honey or organic cane sugar for the sweet tooth’s). Don’t have the recipe card in your share? follow this quick and easy recipe…
Roselle Tea
Simply bring the roselle calyxes in 1/2 gallon water to a boil, reduce to a simmer and let steep for 20-40 minutes, depending on desired strength. You may need to add more water if it is too concentrated. Sweeten to taste with honey, sugar or agave. Allow to cool and serve over Ice.
Tune in next week for the second fall share of the season.