Tag: red leaf lettuce

  • CSA 2023 Fall Week 6

    Green/Yellow Beans
    Bok Choy
    Grapefruit
    Fingerling Sweet Potatoes
    Radishes
    Roselle
    Arugula
    Scallions (LPF)
    Cucumbers, Pickling (SFO)
    Yellow Squash (SFO)

    Our roselle bushes are still bursting with calyces! This week we share two recipes to highlight this amazing plant’s versatility; roselle nourishes our bodies with loads of Vitamin C and minerals and nourishes our souls by giving a tangy shot of color to recipes. The curd recipe below is a classic example. If you’re tempted to make it without roselle, take heed. Sure it tastes lovely enough, but the egg yolks and strawberries are gonna give you something that looks a little bit like hummus. Not to knock hummus – we love it, but it’s not exactly beautiful. The roselle is what gives this curd multiple flavor notes and a beautiful Barbie-pink hue.

    With flu season upon us, we also share a simple fire cider recipe to keep those sinuses clear and ignite the immune system. Note that this recipe is a “quick” method and needs to be kept in the fridge. After a year, give it a sniff before you sip to make sure it’s still fresh.  Tell us: how are you loving our roselle? Send us your own kitchen magic and photos on IG @frogsongcsa

    Roselle Fire Cider

    Ingredients:

    • 64 ounces apple cider vinegar
    • 10 ounces honey
    • 2 medium onions
    • 2 large garlic bulbs
    • 4 ounces fresh ginger or galangal root
    • 2 ounces fresh turmeric root
    • 5 ounces horseradish root
    • 2 large pomegranates – When ripe they are plump, succulent, and garnet in color. Can substitute with 4 ounces of pomegranate juice for 1 pomegranate.
    • 2 oranges
    • ½ ounce dried whole cayenne peppers
    • 1.25 ounce dried roselle, cut and sifted.

    Instructions:

     Peel the garlic, and coarsely chop the onions, ginger, horseradish, and turmeric. Place them in a food processor or blender, along with the cayenne peppers. Add enough apple cider vinegar to cover. Work in two batches. Blend carefully with the lid on and take care not to let fumes or slurry get in your eyes.

    Place the mix into a double boiler.(Don’t have one? Nest a smaller pot inside a bigger pot or saucepan) Add the rest of the apple cider vinegar to the mix and keep the heat on low, with the lid on. Let the mixture heat on low; don’t let it get above 120°F (49°C) for three hours, stirring occasionally. Take care with the fumes – they don’t’ call if fire for nuthin’!

    Peel oranges and deseed the pomegranates. Mash the pomegranates and oranges with a potato masher in the sink.

    After a couple of hours, taste the mix. If it’s too mild, add more of the spicy herbs and cook for one more hour. After three hours of total cooking time, turn off the heat, and add the roselle and the juicy pomegranate/orange mixture. Let sit for one hour and check the color—if it’s too light, add more hibiscus. When the cider is a beautiful red hue, strain the mixture through a cheesecloth or potato ricer. You’ll need to squeeze out or press the slurry, or you will lose a great deal of the medicine. (Don’t use your bare hands to squeeze out the cider or you’ll burn/irritate your skin.) Add the honey and mix well, making sure all the honey is dissolved.

    Place in sterilized, clear-glass jars, label, and refrigerate. Dosage is 1 teaspoon as needed.

    Roselle Hibiscus-Strawberry Curd

    Ingredients:

    • ½ cup sugar
    • 1½ tablespoons dried roselle
    • ¾ cup strawberry purée
    • 3 whole eggs
    • 2 egg yolks
    • 2 tablespoons lime juice
    • 2 teaspoons lime zest
    • 2 teaspoons corn starch, sifted
    • 6 tablespoons unsalted butter, cut into ¼-inch cubes

    Instructions:

    • Pulse sugar and dried roselle in a food processor until roselle is finely ground.
    • Prepare a double broiler, or fit a heat proof bowl over a large pot filled with an inch of simmering water.
    • In the heat proof bowl, combine roselle sugar, strawberry purée, eggs, egg yolks, lime juice, lime zest, and corn starch. Whisk to combine.
    • With stove on medium-high heat, cook, whisking continuously, until mixture thickens and reaches 170°F on the thermometer, about 4-5 minutes.
    • Remove bowl from heat and strain curd through a fine metal strainer to remove any pieces of cooked egg or hibiscus.
    • Add butter and whisk to melt and combine.
    • Cover in plastic wrap and refrigerate. Serve with pastry, meringue, or enjoy alone.

    Bok Choy in Ginger (or Galangal!) Sauce

    Ingredients:

    • 6 small bok choys
    • 2 tbsp vegetable oil
    • 1/4 cup ginger or galangal
    • 1/4 cup water

    SAUCE

    • 3 tsp cornflour/cornstarch
    • 1/2 tsp light soy sauce
    • 1 tsp oyster sauce
    • 2 tsp Chinese cooking wine
    • 1 tsp sesame oil , toasted
    • 1/4 cup water
    • 1/4 tsp cooking salt
    • Pinch white pepper

    Instructions:

    Cutting – Trim the base of the bok choy then separate all the leaves. Leave the delicate baby bok choy in the center intact, it’s precious! Cut giant stems in half lengthwise so they are all roughly the same size. Rinse in colander, shake off excess water (don’t need to dry fully).

    Sauce – Stir sauce ingredients except water until cornflour is dissolved. Then stir in water.

    Gingery oil – Put the ginger/galangal and oil in a large non-stick pan. Turn onto medium heat. Once the ginger starts sizzling, sauté for 1 minute until it turns light golden and is a bit floppy. Add bok choy then use 2 spatulas to toss the ginger for around 15 seconds to coat.

    Steam – Turn heat up to medium, pour water over. Cover with lid and steam for just 45 seconds.

    Sauce – Remove lid (bok choy will still be a bit underdone), pour in sauce, toss for 30 seconds until sauce changes from murky to clear, and thickens. Bok choy should be just floppy but still soft crunch, not mushy.

    Serve – Pour the bok choy and all the sauce onto a serving plate, then eat!

    Summer Squash Gratin – adapted from foodandwine.com

    Ingredients:

    • 1/4 cup extra-virgin olive oil
    • 2-4 scallions white and tender green parts thinly sliced into rounds
    • 1/4 cup dry white wine
    • 3 medium zucchini, cut lengthwise into 1/8-inch-thick slices
    • 3 medium yellow summer squash, cut lengthwise into 1/8-inch-thick slices
    • Salt and pepper to taste
    • 1 cup finely shredded Gruyère (about 2 ounces)
    • 1 cherry tomato, very thinly sliced crosswise

    Instructions:

    Preheat the oven to 425°. In a large skillet, heat 1 tablespoon of oil over moderately high heat. Add the scallions and cook, stirring occasionally, until softened, about 3 minutes. Add the wine and cook until evaporated, about 2 minutes. Spread in a 9-inch round baking dish

    On 2 large baking sheets, spread the zucchini and yellow squash and brush with the remaining oil; season with salt and pepper. Sprinkle with the cheese and let sit until slightly softened, about 5 minutes.

    Tightly roll 1 piece of zucchini and set it on the scallions in the center of the dish. Working outward from that center slice, continue rolling and coiling additional pieces of zucchini and yellow squash until you reach the edge of the baking dish. Season the tomato slices with salt and pepper, then tuck in intervals between the zucchini and squash. Scrape any cheese off of the baking sheets and sprinkle on top.

    Bake for 30 minutes, until the zucchini and squash are tender and browned in spots. Sprinkle with sea salt. Let cool slightly, then serve with crusty bread.

  • CSA 2023 – Winter Week 4

    We are providing the following abundance from our farm and our partner growers in this week’s share:

    • Galangal Ginger
    • Mustard Greens
    • Spinach
    • Bonita Sweet Potatoes
    • Scallions – LPF or FSO
    • Cilantro – WF
    • Celery – WF
    • Jalapenos – WF
    • Red Leaf Lettuce – WF
    • Cherry tomatoes – LPF or Slicer Tomatoes – WF

    Veggie Fritters – Food 52

    A great way to use up veggies in the fridge! I used 1 carrot, 1 sweet potato, 1 zucchini, 2 scallions and half a bunch of mustard greens. I used coconut oil for frying, finding they needed more than two minutes per side. I added chopped scallion and parsley to the sour cream for the dip.

    Ingredients

    • 1/2 pound vegetables, such as carrots, zucchini, squash, broccoli, sweet potatoes, and/or potatoes, peeled if the skin is tough, shredded
    • 2 stems or 2 handfuls of greens, such as kale, Swiss chard, spinach, beet greens, and/or collards, chopped
    • 1/2 small onion, 2 scallions, or 1 shallot, finely chopped
    • 1/2 teaspoon baking powder
    • 1/4 to 1/3 cups all-purpose flour
    • 1 large egg, beaten to blend
    • Olive oil or vegetable oil, for frying
    • Greek yogurt, plain yogurt, or sour cream, for serving

    Instructions

    1. If you’re using a wet vegetable like zucchini or squash, you’ll want to squeeze out the liquid. Wrap the shredded vegetable in cheesecloth or clean kitchen towel and wring it out.
    2. In a large bowl, combine the vegetables, greens, onion, salt, and baking powder. Stir in ¼ cup of the flour and mix until the flour is well incorporated into vegetables. Add the egg and mix to combine. If the mixture feels too wet, add more flour, 1 tablespoon at a time.
    3. In a heavy skillet over medium-high heat, warm 1 tablespoon of the oil. Drop in 2 to 3 tablespoons of fritter batter and push down gently with a spatula. Fry until golden brown on one side, about 2 minutes. Flip and brown on the remaining side. Repeat with the remaining batter, adding more oil if needed. Serve the fritters with the yogurt alongside.

    Apple, Celery, Sweet Potato Soup – Food for People

    Ingredients

    • 1 tablespoon olive oil
    • 2 cups onions or leeks (sliced)
    • 4 cups celery (chopped)
    • 2 1⁄2 cups sweet potato (peeled and chopped)
    • 2 cups apples (peeled and chopped)
    • 1⁄4 teaspoon salt
    • 2 cups vegetable stock (or broth)
    • 2 cups water
    • 1 teaspoon thyme
    • 1⁄4 teaspoon nutmeg
    • 1⁄2 teaspoon cinnamon
    • 1 tablespoon lemon juice

    Instructions

    1. Combine oil, water, onions (or leeks), celery, sweet potato, apple and salt in soup pot.
    2. Cook covered over medium heat for 10 minutes.
    3. Add stock, water, thyme, nutmeg, and cinnamon and bring to a boil
    4. Lower heat and simmer 15 minutes until vegetables are tender.
    5. Puree soup until smooth (in batches in a blender or with an immersion blender), then stir in lemon juice and serve.

    Galangal Paste – Singaporean and Malaysian Recipes

    Make galangal paste for all your South East Asian recipes. Will keep in the fridge for 2 weeks and can also be frozen.

    Ingredients

    • 200 g (7oz) fresh galangal root unskinned weight (appx 1 individual CSA portion)
    • 125 ml (1/2 cup) water or vegetable oil (you might need less)
    • 2 Tbsp vegetable oil to top the jar

    Instructions

    • Cut off the tough outer layer of the galangal and discard.
    • Slice the galangal into thin rounds.
    • Place in the chopper and add water.
    • Chop until you get a smooth paste.
    • Transfer to your clean jar and top with a 1cm layer of oil (about ½ an inch). This will discourage bacterial growth and prolong the life of your paste for up to two weeks.You can also freeze your galangal paste in an ice cube tray. Use the frozen galangal as needed, can be used from frozen. An ice cube size is usually perfect for most recipes.

    Galangal Marinade – Food Network – from Galangal Chicken Banh Mi Recipe

    Ingredients

    • 2 large cloves garlic, peeled
    • 1 bunch fresh cilantro, coarsely chopped (about 1 cup)
    • One 1 1/2-inch piece fresh galangal, thinly sliced
    • 1/3 cup neutral oil, such as canola, plus more for searing
    • 1 tablespoon fish sauce
    • 1 tablespoon ground coriander
    • 1 1/2 teaspoons sugar
    • 1 teaspoon ground black pepper

    Instructions

    Combine the garlic, cilantro and galangal in a mortar. Grind the ingredients with a pestle until they turn into a smooth paste. Add the oil, fish sauce, cilantro, sugar and pepper. Stir to incorporate the ingredients. Pour the marinade over chicken and toss to coat. Cover the chicken and refrigerate for at least 1 hour and up to 2 days.

    Roasted Jalapeno and Cilantro Hummus – The Curious Chickpea

    Ingredients

    • 4 jalapeños, more or less to taste and extra for garnish
    • 30oz canned chickpeas*, or 3 cups cooked (leave in the liquid)
    • 3-4 cloves garlic, peeled
    • 3/4 cup chickpea cooking liquid or cold water
    • 1 cup tahini
    • 1/4 cup freshly squeezed lemon juice, more to taste and to serve
    • 1/4 cup packed cilantro, leaves and stems chopped
    • 1/2 – 1 1/2 tsp salt, to taste
    • extra virgin olive oil

    Instructions

    1. Roast the jalapeños either under the broiler or over a gas flame until the skin has blackened and cracking and the pepper is softened. Place in a heat safe bowl and cover to let steam loosen the skins as they peppers cool. Once cool enough to handle, remove the stem and seeds and chop the peppers.
    2. Add the chickpeas and their liquid to a microwave safe bowl along with the peeled garlic. Microwave on high for 5 minutes. Alternatively add the canned chickpeas to a pot with the garlic and bring to a simmer for about 5 minutes.
    3. Pour 3/4 cup chickpea liquid (or cold water) into a food processor. Add the tahini, garlic, lemon juice, 2-3 of the roasted jalapeños (you can add more to taste later), and 1/2 – 1 teaspoon of salt (less if using salted chickpeas, more if using no salt added chickpeas). Optional: add 2-4 tablespoons of extra virgin olive oil to make for an extra rich and creamy hummus.
    4. Process the tahini mixture until it makes a smooth, light, and creamy emulsion with a pourable consistency.
    5. Add the chickpeas and process a minimum of 3-5 minutes. Continue up to 10 minutes to make for a smoother hummus. Taste and add roasted jalapeño, salt, and lemon juice as desired.
    6. Refrigerate until cold to allow flavors to meld. To serve spread on a plate or shallow bowl and top with extra virgin olive oil and an assortment of: roasted jalapeño, fresh jalapeño, cilantro, red pepper flakes, and/or chickpeas.

     

  • CSA 2022 – Fall Week 13

    Happy New Year! After four consecutive nights of frost, we are delighted to provide the following produce from our farm in your final CSA shares of the year:

    • Napa Cabbage 
    • Oranges
    • Braising Mix (baby kales & rainbow chard), bag
    • Spring Mix, bag
    • Red Leaf Lettuce
    • Daikon Radishes 
    • Cubanelle / Shishito Peppers
    • Fresh Turmeric
    • Sweet Potato Yams, fingerlings

    Cabbage Fried Rice – Food & Wine

    Ingredients

    • 2 tablespoons vegetable oil
    • 1 small yellow onion, cut into 1/4-inch dice
    • 1 cup julienned carrots, or daikon radish
    • 4 cups shredded Napa or Savoy cabbage
    • 2 garlic cloves, minced
    • 2 tablespoons minced peeled fresh ginger, and/or fresh turmeric
    • 4 cups cooked long-grain white rice (the best fried rice is made with leftover, refrigerated rice)
    • 4 large eggs, beaten
    • 2 tablespoons soy sauce
    • Juice of 1 lime
    • 2 scallions, thinly sliced

    Directions

    1. In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.
    2. Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.

    Vibrant Orange & Arugula Salad – Cookie & Kate

    Ingredients

    Salad

    • ¼ cup sliced almonds
    • 5 to 6 ounces baby arugula/spring mix
    • 2 oranges, peeled and sliced into thin rounds
    • 2 ounces goat cheese, crumbled (about ½ cup)
    • ¼ cup thinly sliced and roughly chopped radishes
    • Pinch of ground cinnamon, to sprinkle on top

    Lemon Dressing

    • ¼ cup extra-virgin olive oil
    • 3 tablespoons lemon juice
    • 1 ½ teaspoons honey
    • ¼ teaspoon salt

    Directions

    1. First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they’ll burn!), about 5 minutes. Transfer them to a bowl to cool.
    2. Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
    3. In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it’s unpleasantly tart.
    4. Once you’re ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.

    Smoky Sweet Potato Kale Salad with Hot Ginger Dressing – How Sweet Eats

    Ingredients

    • 2 to 3 medium sweet potatoes, peeled and cubed (½ to 1 inch cubes)
    • olive oil spray, or olive oil for drizzling
    • kosher salt and pepper
    • ½ teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • ¼ teaspoon chipotle chili powder
    • 1 to 2 bunches of curly green or tuscan kale, stems removed and torn into pieces (about 6 to 8 cups)
    • ¼ cup roasted pepitas
    • furikake seasoning, optional

    Hot Ginger Dressing

    • 1 1/2 tablespoons toasted sesame oil
    • 1 small shallot, diced (or diced red onion)
    • 1 tablespoon chopped fresh ginger
    • 1 garlic clove, minced
    • 3 tablespoons red wine or apple cider vinegar
    • 1 tablespoon honey
    • 2 teaspoons soy sauce
    • ½ cup olive oil

    Directions

    1. Preheat the oven to 425 degrees F.
    2. Place the sweet potatoes on a nonstick baking sheet and toss them with a drizzle of olive oil (or use olive oil spray). Stir together the smoked paprika, garlic powder, chili powder and a big pinch of salt and pepper in a bowl. Sprinkle it evenly over the sweet potatoes and toss well.
    3. Roast the sweet potatoes for 25 to 30 minutes, until fork tender.
    4. While the sweet potatoes roast, make the dressing. Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2 minutes. Stir in the ginger and garlic and cook for 2 minutes more. Reduce the heat to low. Whisk in the vinegar, honey and soy sauce. Whisk in the olive oil until emulsified.
    5. Place the kale in a bowl. Drizzle on 1 to 2 tablespoons of the dressing and using your (clean) hands, massage the kale for a few minutes until all the leaves are coated. Let this sit for 5 to 10 minutes. It helps to break down the toughness of the kale and makes it less bitter.
    6. When the potatoes are done, add them on top of the kale. Drizzle with more of the dressing, then top with pepitas. Sprinkle on furikake seasoning if you’d like. Serve!

  • CSA Fall 2022-Week 5

    This weeks CSA includes the following-

    From Frog Song Organics:

    • Grapefruit
    • French Breakfast Radish
    • Spring Mix
    • Roselle
    • Cucumbers (From New Sprout Organic Farm on Wed & Thurs)

    From our partner farms:

    • Lacinato Kale- (Green on Wednesday) New Sprout Organic Farm
    • Grape Tomatoes- New Sprout Organic Farm
    • Red or Green Leaf Lettuce-Organic Aqua Fresh
    • Chestnuts (High Springs Orchid)

    Grandma’s Grapefruit Cocktail Salad:

    Ingredients
    • Grapefruit-peeled and segmented (watch a how to here)
    • 1/4 cup chopped Candied Roselle -(refer to recipe from week 3)
    • 2 tsp Cane Syrup or cane sugar
    • 2 oranges, peeled and cut into slices
    Directions
    • Make candied roselle a few a days ahead of time.
    • Segment grapefruit and oranges, capturing as much juice as possible but discarding peel, seeds, and pith.
    • Place in bowl, add sugar and roselle, and mix. Cover and marinate for a few hours in the fridge. Serve, and don’t forget to drink the leftover juice! Recipe makes about to 2-3 servings.

    Wilted Lettuce

    Ingredients
    • 1 head of green or red leaf lettuce
    • 4-6 French Breakfast radishes, sliced very thin
    • 3 scallions or a small shallot, chopped
    • 1/2 cup red wine vinegar
    • 1/2 cup sugar
    • 6 slices bacon
    • bacon grease, reserved
    Directions
    • Mix lettuce, radishes, and onion in salad bowl.
    • Mix vinegar, sugar, salt, and pepper and set aside.
    • Cook bacon until crisp, reserving grease. Crumble bacon into salad mix.
    • Add grease to vinegar and sugar mix, in a pot, and heat. Pour over lettuce, and toss.
    • Serve while hot.

    Note- to make Vegan, omit bacon and heat 1/4- 1/2 cup of avocado or high heat oil.

    Buttered Radishes with Poached Egg- Naturally Ella

    Ingredients
    • 1 bunches French Breakfast Radishes
    • 1 tablespoons unsalted butter
    • 3 scallions, diced
    • 1/2 teaspoon fresh thyme
    • pinch of salt
    • 2 eggs
    • 2 pieces of bread, toasted
    Directions
    • Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.
    • In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning.
    • While radishes cook, poach eggs using this technique. If you don’t like runny eggs, this would also be great with scrambled or hardboiled.
    • To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.

    Kale and Chestnut Frittata

    Ingredients

    • 1 Tbsp of Butter
    • 1 Tbsp olive oil
    • 1 bunch of kale, destemmed and chopped
    • 1 onion or 3 shallots, finely diced
    • 1 tsp thyme leaves
    • 1/2 cup of prepared chestnuts (see week 2 recipes with how to prepare)
    • 1/2 cup of grape tomatoes, halved
    • 8 eggs
    • 1 cup of white melting cheese, such as gruyere or shredded or sliced mozzarella
    • Salt and Pepper to taste

    Directions

    • Preheat oven at 425 F
    • Heat ½ tablespoon olive oil in a pan and fry the onion or shallots. Remove from heat and set aside.
    • Add the remaining oil and the butter to the pan and heat until sizzling, then cook prepared chestnuts.
    • Cook kale in boiling water until tender, 4 to 5 min. Drain, cool and squeeze out any excess moisture. Roughly chop.
    • Crack the eggs into a mixing bowl and whisk, adding the salt and pepper, and thyme. Whisk in half of the cheese. Set the mixture aside.
    • Over medium-high heat, in a 12-inch cast iron skillet or oven safe pan, quicky mix kale, chestnuts, and tomatoes, with a spatula.
    • Whisk the eggs once more and pour the mixture over the kale mix. Stir to combine and distribute the mixture evenly across the pan. Sprinkle the rest of the cheese on top of the frittata.
    • Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata is just barely set, with a little jiggle when moved. Remove the frittata from the oven and place it on a cooling rack to cool.
    • Run a spatula around the edge to loosen the frittata. Slide onto a cutting board, cut into wedges (or slice it in the pan). Serve over spring mix.

  • CSA Fall 2022-Week 3

    In your basket this week you will find the following-

    From Frog Song-

    • Radishes
    • Roselle
    • Sweet Potato fingerlings
    • Turmeric

    From our Partner Farms

    • Lacinato Kale-New Sprout Organic Farms
    • Yellow Squash- New Sprout Organic Farm
    • Grape Tomatoes- New Sprout Organic Farm
    • Tetsukabuto Squash-Clem’s Organic Gardner
    • Red Leaf Lettuce-Organic Aqua Fresh

     Squash and Kale Gratin- adapted from Taste of home

    Ingredients
    • 1/2 pound bacon strips, cut into 1/2-in. pieces
    • 2 medium leeks (white portion only), chopped
    • 1 tetsu squash peeled and cut into 1-in. cubes
    • 2 yellow squash, sliced into coins
    • 1 bunch of kale, de-stemmed and chopped
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1-1/2 cups grated Parmesan cheese
    • 1 pint heavy whipping cream
    Directions
    • Preheat oven to 375°. In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving 2 tablespoons drippings in skillet. Cook leeks in reserved drippings until tender, 3-4 minutes.
    • Stir together squash and kale; transfer to a lightly greased 13×9-in. baking dish, pressing to form a single layer. Sprinkle with salt and pepper. Spread leeks over the top; sprinkle with bacon and cheese. Pour cream over top, spreading to cover entire surface. Cover with foil.
    • Bake 30 minutes; remove foil and bake until squash is tender and top is golden brown, 30-40 minutes longer.

    Candied Roselle-Jaja bakes

    Ingredients
    • 1 pint of fresh roselle 
    • 1/2 cup sugar
    Directions
    • Peel the calyces and discard the seed pods. Rinse the calyces.
    • Blanch the calyces into boiling water for 2-3 minutes.
    • Drain the water and submerge the calyces immediately in ice water.
    • Drain the water. Mix with 1/4 cup sugar until well combined. Put them into a container and cover the calyces with the rest 1/4 cup sugar. 
    • Refrigerate a few days to a week. Then serve.

    Raw Yellow Squash and Radish Salad with a Lemon Vinaigrette (with candied Roselle)-adapted from Food52.com

    Ingredients 
    •  2 squash d summer squash and zucchini,
    • 1 peeled shallot
    • 1 bung mixed radishes, green stems removed, cleaned
    • 1 garlic clove, finely minced
    • 1 tablespoon honey
    • 2 lemons, juiced and zested, to make 2 teaspoons zest and 4 tablespoons juice
    • 2 tablespoons Champagne vinegar or sweet white wine vinegar
    • 1 tablespoon kosher salt
    • Freshly cracked black pepper
    • 1/2 cup extra-virgin olive oil
    • 1 tablespoon grated fresh horseradish
    • 1/2 cup basil leaves, torn into small pieces
    • 1/2 cup mint leaves, torn into small pieces
    • 2 ounces finely grated Manchego cheese, about 1 cup (optional- omit for vegan)
    • Candied Roselle for topping
    Directions
    1. Set a mandolin on the thinnest setting. Slice the squash, shallot, and radishes crosswise into thin coins. Transfer to a large mixing bowl and toss gently to combine.
    2. In a small mixing bowl, whisk together the garlic, honey, lemon juice, vinegar, salt, and pepper. While whisking, steadily drizzle in the olive oil to form a vinaigrette.
    3. Add the lemon vinaigrette to the squash mixture and toss gently. Finish the salad with lemon zest, horseradish, basil and mint, a generous sprinkle of grated cheese, and additional salt and pepper to taste. Gently toss to combine. Top with Candied Roselle, take a picture of all the colors, and serve!

    Sautéed Radish Greens with Turmeric

    Ingredients
    • 1 Tbsp of olive oil
    • 1 Tbsp of butter
    • One bunch of radish greens, washed and chopped
    • 1 clove of garlic, minced
    • Turmeric, 1 inch peeled and grated
    • Tbsp of soy or tamari sauce
    Directions
    • Heat oil and in a large skillet over medium heat, and add butter until melted. Add garlic and cook until fragrant, about 1 minute. Add turmeric and sauté for another minute.
    • Add chopped radish greens and cook until greens are tender, about 5 more minutes. Toss with with choice of sauce and serve. Can be served with thinly sliced of grated fresh radish. Versatile side dish with a little zip!