Tag: red radish

  • CSA Fall 2022- Week 7

    This week your share will include the following from Frog Song:

    • Grapefruit
    • Red Radishes
    • Jalapeno Peppers
    • Mustard Greens
    • Roselle
    • Bonita Sweet Potatoes
    • Turmeric

    From our partner farms

    • Green Leaf Lettuce-Organic Aqua Fresh
    • Green Kale-Worden Farms (Thursday, Friday, Saturday.)
    • Curly Kale (Wednesday) from New Sprout Organic Farm

    When using grapefruit in various dishes, the easiest way to work with them is to segment first. To segment a grapefruit, use the following steps-

    • Start by identifying your “top” and “bottom” of the grapefruit, the top being where the stem connected to the tree. Slice off the top and bottom, perseriving as much flesh as possible.
    • Take your knife and start to cut away the peel. Cut North to South and try to follow the curve of the grapefruit. You want to catch as little of the flesh as possible when removing the peel. If you have any visible white pith or peel remaining, cut them off.
    • Once you have removed the peel and any remaining pith, you will want to start cutting the sections of your grapefruit or “supreme” your grapefruit. “Supreme” is the official culinary term for sectioning a grapefruit (or other citrus fruits).
    • Take your knife and slice on each side of the fruit segment, leaving the tough membrane in between each segment. Remove the segment and repeat until all the segments are removed from the grapefruit membrane. Use your grapefruit segments as desired.

    Lettuce Wraps with Grapefruit Salsa

    This is a great way to utilize your CSA and use up any leftover protien

    Ingredients
    • 1 grapefruit, segmented, cut into pieces
    • 1-2 jalapenos (to desired heat level), de-seeded and minced
    • 1/2 small red onion or 1 shallot, minced
    • 2-3 radishes, cut into small matchsticks
    • 1 lime, juiced
    • 2 Tbsp cilantro, chopped
    • Optional-a few pieces of cut papaya, cut into small chunks
    • 1-2 tsp honey
    • Salt to taste.
    • 3-4 stalks of green lettuce
    • Protein of choice, such as grilled chicken or shrimp.
    Directions
    • Segment grapefruit, squeezing any remaining juice from the peel into a bowl. Cut grapefruit into bite size chunks and place in a bowl.
    • Add remaining except for honey, and combine well.
    • Stir in desired amount of honey-this will thicken the mixture a little.
    • Lay out pieces of lettuce, spoon in your protein, and top with grapefruit salsa.

    Mustard Greens and Chicken with Radish- adapted from Ketogasm

    • 1 tbsp olive oil
    • 1-2 tbsp of mustard of choice
    • 2 cloves of garlic, minced
    • 1 tsp salt
    • 1 pound chicken breast raw, cut into bite-sized pieces
    • 2 cups mustard greens, stems removed and chopped
    • 1 cup radishes sliced
    Directions-
    • In a small mixing bowl, combine olive oil, mustard, garlic powder, and salt. Coat chicken breast in the mixture and marinate for an hour, or up to overnight.
    • Heat a large skillet over medium-high heat and add marinated chicken breast. 
    • Cook for 10 minutes, or until chicken becomes opaque, then add in the radishes and mustard greens. Stirring frequently, cook for an additional 5 minutes to allow the greens to cook down. Remove from heat and serve with salt to taste.

    Roasted Bonita Sweet Potatoes with Honey and Turmeric

    Ingredients
    • 2 white sweet potatoes, scrubbed clean and cubed
    • 2 Tbsp honey
    • 2 Tbsp olive oil
    • 1 tsp fresh thyme or sage
    • 1 tsp cinnamon
    • Approx 1/2 inch piece of turmeric, peeled and grated
    • Salt, to taste
    • Pepper, to taste
    Directions
    • Preheat oven to 350 degrees and rimmed baking sheet lined with parchment paper
    • In a large bowl add cubed sweet potatoes and add in honey, olive oil, fresh thyme leaves, cinnamon, pepper. Grate turmeric over the top.
    • Stir to combine.
    • Place on baking sheet and roast for 25-30 min. Give a stir every 10 minutes as to not burn.
    • Salt to taste, and enjoy.

  • Winter CSA 2022 – Week 1

    Our members will enjoy the following produce in our first share of the year!

    • Sweet Baby Carrots (no need to peel) – Special harvest this week just for our CSA Members!
    • Bok Choy
    • Kohlrabi
    • Scallions
    • Red/Pink Radishes
    • Jalapenos
    • Baby Squash Mix
    • Spring Mix
    • Kale -Green Curly from Frog Song or Italian Kale from Worden Farms
    • Cherry Tomatoes – Worden Farms – Yes, they are green when ripe! I have been enjoying these delicious, slightly citrusy, maters on sandwiches and salads, and are also great when stewed or roasted.

    Kohlrabi and Carrot Slaw – The Spruce Eats

    Ingredients
    • 2 bulbs kohlrabi
    • 4 carrots
    • 3 tablespoons vegetable oil
    • 2 tablespoons cider vinegar
    • 1 tablespoon whole-grain mustard (or Dijon-style mustard)
    • 1/2 teaspoon kosher salt
    • Freshly ground black pepper, to taste
    Instructions
    1. Trim and peel kohlrabi and carrots. You can use a vegetable peeler on carrots, but to properly peel kohlrabi, you’ll have better luck with a paring knife: Trim tops and bottoms of kohlrabi and set flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing thick, tough peel (with this method you’ll easily be able to see where tender white-ish inside ends and the green or purple peel begins, working around vegetable until all the peel is removed). Set peeled vegetables aside.
    2. In a salad bowl or large mixing bowl, whisk together oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.
    3. Using large holes on a standing box grater or a mandoline set up for fine julienne, grate kohlrabis and carrots into salad bowl.
    4. Toss everything together until kohlrabi and carrot are evenly coated with dressing. Taste and add more salt or pepper, if you’d like.
    What to do with all these Jalapenos? Try them pickled for a perfect topping of burgers, tacos, and more!

    Wow we sure grow some spicy jalapenos! That’s why I love to pickle them from time to time. The simmered brine of vinegar and sugar cuts some of the heat, while adding a tangy zip! I use Apple Cider Vinegar, and often I add some sliced red onions, radishes, carrots or kohlrabi too! Check out this recipe from Love and Lemons that I used as a guide:

    Ingredients

    • 10 jalapeños, thinly sliced
    • 2 whole garlic cloves, peeled
    • 1 cup white distilled vinegar
    • 1 cup water
    • ⅓ cup cane sugar
    • 1 tablespoon sea salt

    Instructions

    1. Divide the jalapeños into 2 (16-ounce) lidded jars and place a garlic clove in each jar.
    2. In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños. Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.

    Kohlrabi Carrot Fritters with Avocado Cream Sauce – Boston Organics

    Ingredients

    • 2 kohlrabi
    • 1 carrot
    • 1 egg
    • ¼ teaspoon kosher salt
    • ¼ teaspoon cayenne
    • ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
    • ½ avocado
    • ¼ cup plain yogurt
    • ½ lemon
    • ¼ teaspoon kosher salt

    Instructions

    1. Cut the leaves off the kohlrabi and peel the bulb. Chiffonade (shred) a few leaves and set aside. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea or cheese cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
    2. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
    3. In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
    4. Serve fritters with avocado cream and garnish with the shredded kohlrabi leaves.

  • Spring CSA – Week 11

    Our members will enjoy the following produce in their shares this week:

    • Lemon Basil, Bunch – use anywhere you would use fresh basil and lemon flavors!
    • Green and Yellow Snap Beans
    • Sweet Corn
    • Cucumbers
    • Romaine Lettuce
    • Peaches
    • Red Radishes, Bunch
    • Sweet Yellow Onions, cured
    • Fresh Turmeric

    Southwest Roasted Potato Salad – source: Aberdeen’s Kitchen

    Ingredients
    • 2 lbs baby red potatoes, halved
    • 1 corn on the cob, husk on
    • 1 red bell pepper, diced
    • 1 orange bell pepper, diced
    • 1 green bell pepper, diced
    • ½ teaspoon cumin
    • ¼ teaspoon ancho chili pepper powder
    • 1 tablespoon coarse salt
    • 1 teaspoon pepper
    • 1 tablespoon fresh dill, minced + extra roughly chopped to garnish
    • Green onion, thinly sliced to garnish
    • 3 tablespoons olive oil
    Instructions
    1. Preheat oven to 400˚F.
    2. Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.
    3. Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.
    4. While vegetables continue to cook, remove the husk from the corn and slice off the kernels.
    5. When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh dill and green onion to garnish.

    Basil Simple Syrup – source: Herb Society

    1 ½ cups water
    1 ½ cups sugar
    About 8 to 10 sprigs lemon basil (or other type of basil)
    In a small saucepan, combine water and sugar. Gently bruise the basil leaves and add to the
    mixture. Bring to a boil over moderate heat. Remove from heat, cover and let stand for at least
    30 minutes. Squeeze the leaves as they are removed from the pan and discard. Cool and store
    in the refrigerator for 6-8 weeks or freeze.

    Lemon Basil Cashew Sauce – source: Zested Lemon

    Ingredients
    • 2 Tbsp. lemon juice
    • Zest from 1 lemon
    • 1/2 cup cashews (soaked over night if you don’t have a high quality blender)
    • 1/2 cup water
    • 1/2 cup olive oil
    • 1 cup fresh basil leaves, lightly packed
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    Instructions
    1. Blend all ingredients on high speed until smooth. Use immediately or store in a sealed container in the fridge until needed.
    2. Use it as a dressing on salads and grain bowls. Use it as a pasta sauce with your favorite noodles. Dip fries or veggies in it. Spread it a your favorite sandwich or wrap. So many options!

    Fresh Corn Salad – source : Harvest to Table

    Ingredients
    • 6 to 8 ears fresh corn, husks and silk removed
    • 10 cherry tomatoes halved (or substitute tomatillos, blanched, peeled, and sliced into ⅛-inch rounds)
    • 1 medium green bell pepper, remove the ribs and then chop (or substitute 1 large avocado, pitted, peeled, and cut into ½-inch cubes)
    • 1 small to medium red onion, diced or thinly sliced
    • 3 tablespoons fresh chopped cilantro leaves (or substitute ⅓ cup chopped basil)
    • 2 tablespoons Champagne vinegar (or substitute white wine vinegar with a touch of Meyer lemon juice if you want a less sweet taste)
    • 1 teaspoon Dijon mustard
    • ¼ cup extra-virgin olive oil
    • Coarse kosher salt and freshly ground black pepper to taste
    Instructions
    1. Cook—blanch–corn in a large pot of boiling water until warmed through, 2 to 3 minutes; drain and then plunge into ice water or cool under cold running water.
    2. Hold each cob vertically over a wide, shallow bowl. Using a sharp knife, slice straight down, cutting under the kernels letting them fall into the bowl.
    3. Combine corn, chopped tomatoes, onion, bell pepper, and cilantro in a large bowl.
    4. Make vinaigrette by combining the remaining ingredients and whisk until blended. Pour the vinaigrette over the combined corn and vegetables and toss gently.

  • Spring CSA – Week 9

    We are planning to provide the following produce in our members’ shares this week:

    • Snap Beans – Yellow & Green Mix
    • Italian Basil
    • Peaches
    • Cabbage
    • Cherokee Lettuce
    • Sweet Baby Carrots
    • Cucumbers
    • Farmer’s Favorite Radish Mix, loose
    • Yellow Onions, cured
    • Murasaki Sweet Potatoes

    Peach, Feta and Pecan Salad – source: Green Valley Kitchen

    Ingredients
    • A 5 oz bag mixed spring greens
    • 2 peaches – sliced
    • 2 oz of feta cheese – diced
    • 1/2 cup of pecans
    • 2 tbs minced red onion
    • 4 tbs olive oil
    • 2 tbs white wine vinegar
    • 1 tsp honey – 1 small squeeze
    • 6 twists of black pepper from a pepper mill
    Instructions
    1. Wash and dry the mixed spring greens and set aside.
    2. Slice peaches, dice feta and mince the red onion.
    3. Whisk together olive oil, white wine vinegar, honey and black pepper.
    4. Toss half the dressing over the mixed greens. Add all the rest of the ingredients to the mixed greens and toss with remaining dressing.

    Easy Vegan Peach Cobbler – source: Nora Cooks

    Ingredients for Peaches
    • 3 cups sliced or diced peaches, peeled if desired
    • 1/4 cup granulated sugar
    • 1 tablespoon cornstarch
    Ingredients for Batter
    • 1/2 cup vegan butter, melted
    • 3/4 cup granulated sugar
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon soy milk
    • 1 cup all purpose flour
    • 1 teaspoon baking powder
    • 1/8 teaspoon salt
    Instructions
    1. Preheat the oven to 350 degrees F and lightly grease a 2 quart baking dish. A 8×8 dish will work as well. You can even use a 9×13 dish but the cobbler will be more spread out.
    2. Prepare the peaches: Slice or dice your peaches (peel if desired, see Note on how to best do this). Place them in the casserole dish, then sprinkle the 1/4 cup of sugar and cornstarch on top. Mix right in the dish to combine, then spread the peaches out evenly in the dish.
    3. Make the batter: In a large bowl, mix together the melted vegan butter, sugar, vanilla and soy milk. Now add the flour, baking powder and salt and mix to combine. The batter will be thick, with a cookie dough consistency.
    4. Using a spatula or your hands, sprinkle the batter on top of the peaches and spread out a little bit. It doesn’t have to be perfect, or cover all of the peaches.
    5. Bake for 30-35 minutes, until the crust is slightly golden and the peaches are bubbling. Remove from the oven and serve warm with a scoop of vegan vanilla ice cream or coconut whipped cream. Enjoy!

    Fresh Basil and Balsamic Bean Salad

    Ingredients
    • Serving of tri-color beans
    • 1/4 sweet onion, thinly sliced
    • tablespoon olive oil
    • tablespoon good balsamic vinegar
    • a few leaves of sweet Italian basil, chopped
    • a couple twists of salt & pepper

    Simply stir ingredients together in a bowl and enjoy this summery bean salad!

    Cabbage Steaks – source: Well Plated

    Ingredients
    • 1 small head green cabbage any dark, loose leaves removed
    • 1/4 cup extra virgin olive oil
    • 2 cloves garlic minced
    • 1 teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 1/3 cup raw pecan halves or walnut halves optional
    • 1 small lemon halved (optional but very good)
    • For serving: grated Parmesan (highly recommended) chopped fresh herbs, such as thyme or parsley (optional)

    Instructions

    1. Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
    2. Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.
    3. In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side. Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. (If you are using one pan, roast it on the center rack; if two, use the the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over. Don’t worry about any extra crispy, dark leaves around the very outsides; they’ll taste incredible.
    4. While the cabbage bakes, toast the pecans in the oven at the same time: spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant and the center of a pecan is light tan when broken in half, about 8 minutes, tossing them once halfway through. DO NOT WALK AWAY during the last several minutes of baking. Nuts love to burn the second you do. Remove the pecans from the oven and transfer immediately to a cutting board (if you leave them on the hot pan and they are super toasted already, they may burn). Let cool, then roughly chop.
    5. Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.
    I added Black Pearl Mushrooms from Fungi Jon to the dish in the second half of roasting. Yum!

  • Weekly CSA Share: Week 12, May 22-25

    As we turn the corner and head into summer with temperatures hitting the high 90’s we transition out of our leafy green season and start harvesting our heat tolerant crops such as peppers, eggplant, sweet corn, and more. We are pulling out the remainder of our carrots and potatoes from the ground and storing them in our refrigerated storage unit so we can continue to sell them through the summer season. Unfortunately the sweet corn that we predicted to be ready for our CSA shares this week is taking it’s “sweet” time but not to worry, we should have plenty for our members next week. Enjoy the last of the seasons delicate baby red radishes and grown in straw- strawberries along with beans, rainbow carrots, celery, shishito peppers, eggplant and purple basil.

    Shishito Peppers (Wednesday and Thursday Members)- Pepper roulette anyone?? Shishito peppers are the smaller green peppers in your share. They are generally pretty mild but every once in a while you will get one that will knock your socks off and there is no way to know until it’s too late. These peppers are commonly served “blistered” sautéed in hot oil in a frying pan over medium, tossing and turning them frequently until they blister. Serve them up as a quick little appetizer, sprinkled with a little coarse ground sea salt and one of your favorite dipping sauces.

    Here’s how to blister your peppers: Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn’t char except in places. Don’t rush. It takes 10 to 15 minutes to cook a pan full of peppers. When they’re done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.

    Carmen Peppers or Corno Del Toro peppers (Saturday Members)- an Italian favorite, these long, tapered, bull-horn shaped green peppers are sweet and spicy enjoy them sliced up and sautéed in a veggie stir fry. Larger peppers can be stuffed with your favorite meat, cheese and spice medley and grilled for a truly tasty treat!

    Japanese Eggplant- This member of the nightshade family is not only tasty, it’s a low calorie vegetable with only 20 calories per cup. Eggplant is valued for the variety of ways it can be cooked, and Japanese eggplant is even more versatile because it has a much thinner skin and is practically seedless. The sponginess of its fleshy inside drinks in seasonings like soy sauce, miso and ginger. This particular variety is long and slender unlike the traditional oval shaped variety. Try it grilled, stir-fried or baked in thin slices. Tip: “Leave the skin on this vegetable because it will add fiber to your diet, causing you to remain full for longer periods of time while regulating your digestive system,” according to Tracy Lockwood, a registered dietitian at F-Factor Nutrition. Look over some of these recipes below for inspiration…

    Japanese Eggplant with Ginger & Scallions.

    Japanese Eggplant with Chicken and Thai (sub purple) Basil Stir Fry. 

    Purple Basil- This hybrid basil variety has a slightly stronger anise flavor than the common green sweet basil. The dark opal color of the leaves intensifies with maturity, although variegated green leaves are considered normal. Enjoy this fragrant basil in floral arrangements, as a colorful addition to a salad, or infuse it in some vinegar, the dark color leaches into the vinegar, leaving it a beautiful shade of burgundy. It may also be infused in some olive oil however, I have yet to try it so I am not sure if it retains the purple hue. Store it like you would regular basil, In a jar or cup of water on your counter out of the sun. If it starts to look a little sad trim its ends and put it in freshwater.

    Strawberries- Enjoy them because It’s the last week of strawberries. I know I said that a few weeks ago but we had a sudden growth spurt and the plants decided to keep on producing berries. We would like to say one last thank you to our CSA members and friends of the farm who came out to help put these plants in the ground last fall. It was because of them that we were able to provide berries for the one of the longest strawberry producing years on record at Frog Song. Coincidence? I think not, It’s pure LOVE and SUPPORT!

    Rainbow Carrots – All of the carrots are coming out of the ground this week. We say goodbye to the lush green carrot tops but carrots are here to stay. We will continue to sell these colorful carrots because of our refrigerated storage units which allow us to preserve these beautiful tasty carrots and continue to sell them throughout the summer season, when it is too hot for anything else to grow, along with out potatoes and cured onions. Give them a good wash and store them in a jar full of water, this will keep them crisp, fresh and readily available for quick snacking. You may even add some herbs like rosemary, dill or garlic to give them some added flavor.

    Red Radish- Enjoy these little baby red radishes and their leafy green tops. The hot weather does a number on the greens so we may have a few radishes in the coming weeks but these are the last of the greens. Eat them in salads or sauté them with some garlic and olive oil for a quick side dish but make sure to give them a good wash before you do.

           

    • Till Next Week- Shani