Tag: red radishes

  • CSA 2023 Spring Week 9

    This week’s CSA share brings a variety of flavors and tastes, along with our Ayurvedic Tulsi basil:

    Tulsi Basil

    Cantaloupe

    Cucumbers

    Sweet Corn

    Scallions

    Jalapeno Peppers

    Farmer’s Favorite Radishes

    Malabar Spinach

    Murasaki Sweet Potatoes

    Tulsi Basil

    Tulsi basil, also called Holy basil can be used differently than the Italian basil found in your CSA share earlier this month. Sure it tastes and smells great, but Tulsi’s superpower is its healing properties. It’s used to reduce stress, support the immune system, and boost brain power. It’s often made into a tea – those of you who attended our strawberry U-picks earlier this month enjoyed it as one of the refreshments we offered. To dry your Tulsi, tie the bunch with twine and hang upside down in a cool, dark and well-ventilated area. Once dry, you can smash the leaves up and store them in a plastic container. Dried holy basil will keep for around a year, though you’ll probably brew yours sooner than that! For a more refreshing option, we share a Tulsi punch recipe below, and of course it a great addition to your salads, too!

    Jalapeño Pepper Storage

    This week’s CSA share also brings some summer heat: jalapeño peppers. These little guys are versatile – just spicy enough to add heat to your dishes, but not too spicy to be eaten raw, grilled, smoked, pickled, fried, you name it.  We’re including a pint in this week’s share. If you want to store them, here’s five ways:

    1. Can. Wash the jalapeños in cold water and let them air-dry. Cook in boiling water for about three minutes before packing them into a sanitized pint-size or quart-size glass jar. Leave a couple of inches of headspace from the top of the jar. Fill the jars with the cooking liquid, leaving that headspace. Put the lids on the jars and boil the jars in the boiling water for about thirty minutes. Store canned jalapeños in a cool, dark, dry place for up to two years unopened.
    2. Freeze. There’s two ways to freeze jalapenos: to prevent freezer burn, flash-freeze them by laying them out—whole or sliced—in a single layer on a baking sheet before sticking in the freezer. Another option is to blanch the jalapeños (submerge them in boiling water for thirty seconds, then plunge them into ice water) before freezing. Leave the jalapeño peppers in the freezer for one hour, then immediately transfer them to a resealable freezer bag. Frozen jalapeño peppers will last indefinitely in freezer bags, but the quality diminishes after about ten or eleven months.
    3. Dehydrate. You can dehydrate jalapeños in a food dehydrator or an oven set to a low heat. For either method, slice the jalapeños into coins or cut them in half lengthwise. Place on the dehydrator rack and set your food dehydrator to 125 degrees Fahrenheit. Allow them to dry for about 10 hours (jalapeño coins will take less time). For the oven method, preheat the oven to the lowest possible setting—usually about 150–170 degrees Fahrenheit. Dry the jalapeños in the oven for about six to twelve hours, depending on the size of the jalapeño pieces. They will last for at least one year in airtight containers.
    4. Pickle (our fave!). Make a simple pickle brine with vinegar, water, sugar, and salt, pour over sliced jalapeños in a glass jar, then seal the jar with a tight-fitting lid. Keep the pickled peppers in the refrigerator. For long-term storage, process the jars in a boiling water bath for about twenty minutes. Pickled jalapeños will last in a cool, dark, dry place for up to two years unopened.
    5. Refrigerate. Whole jalapeños will last in the refrigerator for about one week. Place ‘em in a paper bag and store in the crisper drawer of the refrigerator. To store sliced or diced jalapeños, use an airtight container or sealable plastic bag (with a paper towel to absorb excess moisture) instead of the paper bag.

    Recipes

    Spicy Pickles

    Ingredients:

    • 1 cup water
    • ⅓ cup vinegar (apple cider, white, and rice wine are all good)
    • 2 tablespoons sugar (optional)
    • 1 to 2 teaspoons salt
    • 1 tbsp. jalapeno (chopped)
    • sliced cucumbers (about 2 cups)
    • Sliced radishes (1 cup)
    • sliced scallion (about ½ cup)

    Instructions:

    1. In a small bowl add the water, vinegar, sugar, and salt. Stir to combine and until the sugar and salt have dissolved. Add the cucumber, radish, jalapeno, and scallion. Taste and adjust the ingredients to your liking.
    2. All the cucumbers should be covered in the brine. If necessary, make more brine.
    3. Let the mixture rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is ideal. These pickles will keep for around two months in the fridge.

    Tulsi Punch

    Ingredients:

    • ½ cup tulsi leaves
    • 1 tbsp FSO cane syrup
    • 1 tsp lemon juice
    • A pinch of cardamom powder

    Instructions:

    1. Soak the Tulsi leaves in clean water for two hours
    2. Prepare the cane syrup by dissolving in 2 tbsp boiling water.
    3. Squeeze the tulsi leaves and save this liquid.
    4. Add the lemon juice and cardamom powder into the Tulsi water.
    5. Add cane syrup mixture and refrigerate for at least one hour so flavors can develop.

    Tomato-Malabar Spinach Quiche

    Ingredients:

    • 10-inch pie crust
    • 8 cherry tomatoes, sliced, gently squeezed, and drained for 10 minutes
    • 1/2 C chopped malabar spinach leaves
    • 1/2 C chopped Tulsi or Italian basil
    • 2 tbsp minced scallions
    • 1-2 cloves garlic, minced
    • salt & pepper
    • 1 C milk or soy milk
    • 6 large eggs, beaten
    • 4 oz. shredded cheese of your choice

    Instructions:

    1. Preheat oven to 400 degrees.
    2. Pat crust into pie plate. Flute edges and chill while preparing the rest of the ingredients.
    3. Mix eggs, milk and 1/2 cheese. Salt & pepper to taste.
    4. Remove crust from the refrigerator. Place tomatoes in an even layer on the bottom of the crust.  Sprinkle with salt & pepper to taste.  Layer minced scallions on top of the tomatoes and evenly distribute the minced garlic.  Top with spinach and 1/2 the basil.
    5. Pour egg mixture evenly over the vegetable layers. Layer with remaining basil and sprinkle the remaining cheese over the top.
    6. Bake at 400 degrees for 40 minutes. Allow to cool 10-15 minutes until set.

  • CSA 2023 Spring Week 7

    This week’s CSA share brings:

    Italian Basil

    Sweet Corn

    Cucumbers

    Scallions

    New Red Potatoes

    Farmer’s Favorite Radishes

    Malabar Spinach

    Squash Mix

    Strawberries

    Pseudo Spinach

    How is it that with this heat, there’s spinach in this week’s CSA share? Well, technically the Malabar tucked in your box isn’t spinach.  It goes by different names: Basella alba, Indian spinach, and Ceylon spinach to name a few, and is a great alternative for folks like us who live in places where spinach-spinach retreats when it gets too hot. Malabar thrives in the heat! This tender perennial native to tropical Asia (hardy only to zone 10), is easily grown during the heat of summer.

    Cooked Malabar leaves become slimy (in a good way, like Okra!). That makes it perfect for soups and stews like the Dal recipe we share below. It’s also great raw, and, like all veggies, fresh is best! Malabar spinach will only last 2 to 5 days in the fridge. For more lifespan, cut 1/2 inch off the bottom of the stem and place in a jar with fairly deep water. It’ll start to root in less than a week. Cut off leaves as needed.

    Basil Storage

    This week’s share also brings the return of our Italian Basil. A reminder about this herb, it’s delicate and doesn’t have much tolerance for cold (we can relate!). To prevent wilting, we recommend storing on the counter. Clip the stems at a 45-degree angle, like flowers, and fill a jar about halfway full of water. Cover loosely with a plastic bag. Another option is to make a batch of basil oil. The recipe below will add a hint of basil to your dishes this week – we love the addition of garlic but it’s completely optional.

    Recipes

    Vegan Malabar Spinach Dal

    Ingredients:

    • 1 bag Malabar spinach (trim out any tough stems and chop)
    • 1 cup pink lentils
    • 1 tablespoon coconut oil
    • 1 teaspoon mustard seeds
    • 10 cloves garlic (smashed but not chopped)
    • 1 teaspoon red pepper flakes
    • 3 medium tomatoes (chopped)
    • ½ cup peanuts (optional, but nice, and they add great texture)
    • ½ teaspoon turmeric
    • Juice of 1 lemon
    • Salt to taste

    Instructions:

    1. Heat the oil in a large pot, add mustard seeds. When they sputter, add garlic. Sauté until lightly golden. Be careful not to burn.
    2. Add the red pepper flakes, turmeric, and tomatoes and sauté on medium until tomatoes begin to break down, around 2-4 minutes.
    3. Add the chopped spinach and sauté until it wilts down, about two minutes.
    4. Add the peanuts and the lentils, mix well. Add three cups of water (or enough to drown the lentils). Add salt and mix well. Bring to a boil, then cover with a tight-fitting lid. Simmer 30 minutes or until soft. Add more water if necessary.
    5. When the dal is cooked, use a whisk to beat the dal five or six times. Now squeeze in the lemon, add salt if needed.
    6. Serve over rice or with rotis – enjoy!

    Tzatziki (Cucumber Yogurt Salad) – adapted from simplyrecipes.com

    Ingredients:

    • 2 cucumbers, peeled, quartered lengthwise, then sliced
    • 1 cup plain yogurt
    • 1 teaspoon dried dill, or a couple teaspoons of fresh dill
    • Sprinkling salt and pepper
    • 1 lemon, juiced

    Instructions:

    1. Taste the cucumbers: If it’s bitter, soak slices in salted water for half an hour, or longer, until the bitterness is reduced, then rinse and drain before using.
    2. Gently mix together the ingredients. Salt and pepper to taste.

    Basil-infused Oil

    Ingredients:

    • 2 cups packed fresh basil leaves, stemmed and washed
    • 1/4 cup extra virgin olive oil
    • 1 tablespoon water
    • 2 cloves garlic
    • 1/2 teaspoon kosher salt
    • 1/8 teaspoon crushed red pepper flakes

    Instructions:

    1. Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.
    2. Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.

     

  • CSA 2023 Winter Week 11

    Here’s what to look forward to in this week’s CSA box:

    • Baby Carrots
    • Bok Choy
    • Celery
    • Collards
    • Cherokee Red Lettuce
    • Spring Mix
    • Red Radishes
    • Beans, Yellow & Green mix – Passion Organics Farm
    • Sweet Pepper Mix – Little Pond Farm

    This week we’re shining a spotlight on celery. It’s a sad fact that this vegetable can sometimes get taken for granted. Not everyone can appreciate its true superpower: aromatic qualities. Cajun cooks prize this so much they include it in the “holy trinity” with onion and bell peppers. Same goes for French chefs who use it in their famous Mirepoix alongside onions and carrots. We love the smell and the taste, including in juice, which is especially soothing at bedtime. Celery has Magnesium, which lowers stress by stimulating your neurotransmitters. In other words, celery sends your brain a message to chill out. Why do you love celery? Send us your photos and recipes to @frogsongcsa. We love sharing your kitchen inspiration!

    Spicy Celery Stir Fry – The Defined Dish

     Ingredients

    • 2 tablespoons avocado oil
    • 1 teaspoon toasted sesame oil
    • 6 cups julienned celery (about 1 head of celery)
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon crushed red pepper flakes (or to taste; 1 tsp is hot, 1/2 tsp medium, 1/4 tsp is mild)
    • 1/4 cup low-sodium chicken broth
    • 3 tablespoon coconut aminos
    • 1 tablespoon rice vinegar
    • 2 teaspoons arrowroot flour

    Instructions

    1. Heat the avocado and sesame oil in a large skillet or wok over high heat. When hot, add the celery, salt, pepper and crushed red pepper flakes and cook, stirring, until the celery is slightly tender and browned, about 4 minutes.
    2. Meanwhile, in a small bowl, whisk together the broth, coconut aminos, rice vinegar and arrowroot and stir until well combined and the arrowroot has dissolved.
    3. Pour the sauce into the skillet and continue to cook, tossing occasionally, until the sauce thickens and the celery is well coated in the sauce; 3 to 4 more minutes.

    Kale, Sausage & Sweet Pepper Pasta – adapted from eatingwell.com

    Ingredients:

    • 1 tablespoon olive oil
    • 2 links FSO chorizo, diced into small pieces
    • ¾ cup sweet peppers, chopped
    • ½ medium onion, chopped
    • 4 cups chopped kale
    • 2 cloves garlic, minced
    • ¼ teaspoon crushed red pepper (Optional)
    • 1 ½ cups water
    • ¾ cup whole-wheat penne pasta (3 oz.)
    • 2 tablespoons grated Parmesan cheese

    Instructions:

    1. Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook, stirring, until no longer pink, 2 to 4 minutes. Transfer to a plate.
    2. Add sweet peppers and onion to skillet; cook, stirring occasionally, until softened, about 5 minutes. Stir in kale, garlic, crushed red pepper (if using), and the sausage; cook, stirring, until the kale is wilted, about 3 minutes.
    3. Stir in water and pasta; bring to a boil, stirring occasionally. Reduce heat to medium-low, cover, and cook until the pasta is tender, 8 to 10 minutes. Sprinkle with Parmesan and serve immediately.

    French Mirepoix 

    To make this mirepoix recipe you’ll need two parts onion, one part carrot, and one part celery, plus olive oil, butter, or lard.

    1. Prepare your vegetables. Trim the root ends and tips from the vegetables. Rinse and scrub the carrots and celery. Dry well.
    2. Chop your vegetables. The size you choose to chop your onions, carrots, and celery will vary depending on the recipe being prepared. However, as a general guideline: for sautéed recipes, chop small (¼-inch to ½-inch), for soups and stews, medium size (½-inch to 1-inch), and for stock, broth, or blended soups, larger size (1-2 inches).
    3. Cook vegetables over medium-low heat. Add the olive oil to a large skillet set over medium-low heat. Add the onions, carrots, and celery, mixing well to coat. Cook, stirring often, for 10-12 minutes, or until softened and onions are translucent. Adjust heat to prevent vegetables from browning.

    You can use mirepoix in lots of different recipes! Usually it forms the base of soups, stews, sauces, braises, and casseroles.

    SPRING SEASON RENEWAL INFORMATION

    We’re gearing up for our Spring season, Wednesday, April 5th – Saturday, July 1st.  Want to renew but not sure how? We’ve made it easy: On March 26, all CSA Memberships will automatically renew and charge to your card on file. If you decide not to renew, no problem! Please opt out by emailing us before March 26. For more information, visit our website frogsongorganics.com. Thank you for supporting our farm and organic farmers!

  • CSA 2023 Winter Week 6

     

    Cilantro: supposedly you either love it or hate it. Haters, it’s probably not your fault. A cilantro aversion is genetic and affects around 10% of the world’s population. The good news: crushing the leaves before using might make it more palatable. Even better news: there’s hope for the anti-cilantro crowd! A positive cilantro experience can produce a psychological change, turning the averse into enthusiasts. 

    If you’re Team Cilantro like us, you’ll love the new twist on a classic cocktail we’re sharing below. For the other camp… Well, enjoying this drink with your nearest and dearest might just change how you feel about this herb. Muddle away, and bottoms up – salud! 

    This week’s CSA share also includes broccoli. Really, the best way to enjoy our broccoli is to keep it simple. Each floret is packed with full-bodied flavor, and we want you to savor each bite with the same love in which it was grown. Did you know that you can eat the leaves too? Check out our very own farm slaw recipe below to learn how to enjoy every part of the veggie. 

    This week members will enjoy:

    Frog Song Organics

    Broccoli 

    Cilantro 

    Red Sweet Kale 

    Red Leaf Lettuce 

    Red Radishes

     Snow Peas

    Bonita Sweet Potatoes

    Turmeric 

    Worden Farms

    Green Bell Peppers 

    Spicy Cilantro Margarita 

    Ingredients:

    • 1 jalapeño
    • 1/4 cup lightly packed cilantro
    • 1/4 cup lightly packed mint
    • One 750-milliliter bottle silver tequila
    • 2 cups fresh lime juice
    • 1 cup light agave nectar (you can also substitute with Frog Song cane syrup!)
    • 1/2 cup fresh orange juice
    • Ice, lime wedges and kosher salt, for serving

    Instructions:

    Muddle the jalapeño, cilantro, and mint. Add the tequila, lime juice, agave and orange juice and stir well. Refrigerate until well chilled, about 1 hour. Using a fine-mesh sieve, remove and discard the solids from the mixture. Serve ice and lime wedges alongside, as well as salt for rimming glasses.

    Ají Verde (Peruvian-Style Green Sauce) – adapted from foodandwine.com

    Ingredients:

    • 1/2 cup mayonnaise
    • 2 tablespoons fresh lime juice (from 2 small limes)
    • 1 large bunch fresh cilantro, trimmed, leaves and stems coarsely chopped (about 2 packed cups)
    • 1 medium garlic clove, coarsely chopped
    • 5 scallions, coarsely chopped
    • 1/4 cup chopped fresh mint
    • 1 tablespoon seeded and coarsely chopped serrano or jalapeño chile
    • 1/4 teaspoon kosher salt

    Instructions:

    Place all ingredients in a blender. Process on low, gradually increasing speed, until smooth, about 1 minute. Cover and chill sauce at least 1 hour before serving. This allows flavors to meld and mellow out.

    Sauce can be stored in an airtight container in the refrigerator for up to 3 days. It’s delicious with our organic chicken or roasted vegetables. It can also be thinned with lemon juice and olive oil for a creamy salad dressing.

    Caramelized Ginger Turmeric Snow Peas – adapted from overlindulgence.com

    Ingredients:

    • Snow peas
    • Fresh ginger root (to taste)
    • Fresh turmeric (to taste)
    • Splash of heavy cream
    • 1 tbsp. butter or olive oil

    Instructions:

    1. Wash peas and trim stems.
    2. Heat butter or oil in a pan, and melted, add peas.
    3. Sauté on medium/low for about 10 minutes or until the peas start to caramelize. Stir intermittently.
    4. Grate ginger and turmeric into pan. Sauté an additional 5-8 minutes.
    5. At the very end, turn the heat to low, and add a little splash of cream. Stir to quickly combine.
    6. Plate, devour, and enjoy!

    Frog Song’s Farm Slaw

    Ingredients:

    • Napa cabbage
    • Radish mix 
    • Broccoli leaves
    • Lemon juice
    • Olive oil
    • Frog Song cane syrup
    • Sea salt

    Instructions:

    1. Finely chop or shred cabbage, radishes, and broccoli leaves using a food processor or knife
    2. Add veggies to a large bowl. Dress with a splash of lemon juice, olive oil, cane syrup, and sea salt in a large bowl.
    3. Mix well and and enjoy!

  • 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!