Tag: roselle hibiscus calyces

  • CSA 2023 Summer Week 13

    Orange Carrots (COG)

    Galangal

    Moringa

    Okra

    Asia Pears (WAT)

    Green Bell Peppers (WAT)

    Jalapeno Peppers

    Roselle

    Spaghetti Squash (COG)

    Murasaki Sweet Potatoes

    This is the last week of our Summer CSA season! Back in 2011, our first thirty CSA Members helped us start our farm by providing seed money (literally, not just figuratively). Since then, and with CSA member support, we have grown from “just” a small family farm to supporting over a dozen other local farmers and employing over thirty people! We are truly amazed and humbled by how much our community has supported local and organic farmers – THANK YOU!

    Week 13 brings one of our favorite plants- Roselle! Why do we love it? For starters, it’s tangy and versatile. Use it in tea, jam, salad, baked goods… the list goes on and on. Roselle makes you feel great, too. It’s loaded with vitamins, minerals, and antioxidants and for centuries been used as a therapeutic plant and overall tonic. If you’re not sure how to use it, we share instructions on how to process the crimson calyx for use in teas and smoothies. Or, you can cook them up for uses like the jam recipe below. Already a fan of this gorgeous, amazing plant? Be sure to mark your calendar for our Roselle Festival, sponsored by Visit Gainesville, on Oct 28. Look forward to roselle u-pick, live music, farm tours, crop mazes, workshops & food trucks! Roselle Fest is free and open to the public but does require reservations. Click here to add your name to the guest list!

    Dried Roselle Calyx

    • Remove the crimson calyces (the outside part) from the seed pod.
    • Place the calyces on the dehydrator trays in a single layer without overlapping or bunching them up too much. Make sure that there is plenty of airflow between pieces, as this will help them dehydrate evenly. Set dehydrator to 150 degrees Fahrenheit, and dehydrate for 3-6 hours, or until it is completely dried. Rotate the trays halfway through, if needed, to ensure that they all dehydrate at an even rate. Roselle can also be dried in an oven set on the lowest setting for 6-10 hours.
    • Once dehydrated, store in an airtight container in a cool, dark place. It can be enjoyed as a tea or added to recipes like smoothies and teas for extra flavor and nutrients.

    Roselle Jam

    Ingredients:

    • 1 quart Roselle calyces with seed pods
    • ½ -1 cup raw sugar
    • Filtered water
    • Lemon juice, just a squeeze

    Instructions:

    • Remove the calyxes (red leaves) from the seed pods then wash and drain them separately
    • Slightly break open the seed pods and add them to a small saucepan. Pour in filtered water until the pods are just covered. Do make sure they’re submerged
    • Bring to the boil and cook, covered for 20 minutes or until the pods are soft
    • Strain and keep the liquid and put the seedpods in the compost
    • Pour the reserved liquid back into your small saucepan and add in the washed calyxes. If the calyxes are not submerged in water add a tiny touch more filtered water
    • Boil down for another 20 minutes allowing the mixture to thicken
    • Remove from the heat and measure the volume of cooked pulp. Return this to the saucepan and add the same volume of sugar along with the squeeze of lemon juice
    • Bring to the boil and cook for 10-20 minutes or until the jam has thickened
    • Transfer to a clean jar and store in the fridge

    Spicy Jalapeño Margaritas

    Ingredients:

    JALAPEÑO TEQUILA

    • 2 c. tequila blanco
    • 1-3 jalapeños, quartered
    • 1 medium cucumber, cut into 1/2″ slices

    MARGARITA

    • 1 tsp. granulated sugar
    • 1 tsp. kosher salt
    • Lime wedges, for glass and garnish
    • 2 oz. infused tequila
    • 1 oz. orange liqueur (such as Cointreau)
    • 3/4 oz. fresh lime juice
    • Sliced jalapeño, for garnish

    Instructions:

    JALAPEÑO TEQUILA

    In a large clean jar, combine tequila and jalapeño. Using handle of a wooden spoon, gently muddle jalapeño. Add cucumber and seal jar.

    Store in a cool, dark place at least 8 hours or up to 12. Strain tequila mixture, discard solids, and pour back into jar. Refrigerate until ready to use.

    Make Ahead: Tequila can be made 2 weeks ahead. Keep chilled.

    MARGARITA

    In a small shallow bowl, combine granulated sugar and salt. Run a lime wedge around rim of a rocks glass and dip into sugar mixture to coat.

    In a cocktail shaker, combine infused tequila, orange liqueur, and lime juice. Fill shaker with ice and vigorously shake until outside of shaker is very cold, about 30 seconds. Strain into prepared ice-filled glass and garnish with a lime wedge and jalapeño slices.

  • Fall 2021 CSA – Week 7

    Please enjoy the following produce from our farm in this weeks share:

    • Grapefruit
    • Purple Daikon Radishes
    • Roselle Hibiscus
    • Sugar Cane
    • Sweet Potato Yams

    And these delicious items from our partner producer, Worden Farm:

    • Kale
    • Zucchini
    • Cucumbers
    • Shishito Peppers

    Roselle Hibiscus “Cranberry” Sauce – Edible – Tampa Bay

    Ingredients
    • 5 cups chopped roselle calyces (seedpods removed)
    • 2 cups orange juice
    • 1-1½ cups sugar
    • zest of 2 oranges
    Instructions
    1. Combine all ingredients in a saucepan over medium-low heat and bring to a simmer, stirring often, for about 20 minutes.
    2. Taste and add more sugar if needed.
    3. Once the roselle calyces are very tender, turn off the heat and allow the sauce to cool for about 15 minutes.
    4. Transfer to a glass jar or serving bowl, cover, and refrigerate until ready to serve.

  • Fall 2021 CSA – Week 1

    Welcome to the first week of our fall CSA! We are harvesting from our farm the following produce for your shares:

    • Roselle Hibiscus Calyces
    • Okra
    • Spring Mix
    • Purple Potatoes

    We will also be adding some delicious variety from our partner producers:

    • Collard Greens, bunch – NSOF
    • Red and Yellow Bell Peppers – NSOF
    • Mediterranean Eggplant – NSOF
    • Yellow Squash – NSOF
    • Green Zucchini – NSOF
    • Cucumber – NSOF

    Check out this simple recipe for using the calyces to make Fresh Roselle Hibiscus Tea

    Greek Baked Vegetables (Briam) – NYT Cooking

    Ingredients
    • 1 medium eggplant
    •  Salt
    • 2 medium red onions
    • 4 large garlic cloves
    • 1 ½ pounds potatoes, scrubbed, peeled if desired
    • 1 ½ pounds zucchini
    • 2 large bell peppers, seeded
    • ⅓ to ⅔ cup extra virgin olive oil, to taste
    • 2 pounds tomatoes, grated or peeled, seeded and chopped, or a 28-ounce can, drained (reserve liquid)
    •  Black pepper
    • ½ to 1 pound small okra, ends trimmed, optional
    • ¼ cup chopped flat-leaf parsley
    • 2 tablespoons chopped marjoram or oregano, or 2 teaspoons dried
    Instructions
    1. If the eggplant is thin and long, slice it about 1/4-inch thick. If it’s fat, halve it lengthwise, then slice in 1/4-inch-thick half-moons. Sprinkle with salt and put on paper towels for 30 minutes. Thinly slice the onions and mince the garlic. Cut the potatoes, zucchini and peppers into 1/4-inch-thick slices. Squeeze excess water from eggplant and pat dry.
    2. Heat the oven to 375 degrees. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet and add the onions. Stir often, until tender and translucent, about 8 minutes. Add a generous pinch of salt and stir in the garlic. Cook for another minute or two, until fragrant.
    3. Lightly oil a deep earthenware baking dish or a heavy Dutch oven. Put the tomatoes in a bowl and season liberally with salt and pepper. Stir in the remaining olive oil. Spread a thin layer of tomatoes in the baking dish or Dutch oven and top with one-third of the onions and garlic. Top with half the potato slices. Season with salt and pepper. Layer half the zucchini slices over the potatoes and season, then layer on half the eggplant, half the peppers and half the okra, if using. Sprinkle on half the parsley, about a third of the marjoram or oregano and some pepper. Layer another third of the onions over the vegetables and top with half of the remaining tomatoes. Sprinkle with half the remaining marjoram or oregano. Repeat the layers with the remaining vegetables, ending with a layer of onions topped with the remaining tomatoes. Sprinkle with the remaining herbs. Pour the juice from the tomatoes over the mixture.
    4. Cover with foil or a lid and bake for 1 1/2 hours. Press the vegetables down into the juice and bake another 30 minutes, or until all the vegetables are thoroughly tender. Cool until warm before serving, or refrigerate overnight and reheat. If there is too much liquid, strain in a colander set over a bowl, reduce the juices over medium-high heat (place a flame tamer over the burner if you’re using the earthenware dish) and pour over the vegetables.

  • Fall CSA 2020 – Week 6

    This week’s share includes:

    • Romaine Lettuce
    • Bok Choy
    • Tri-Color Beans
    • Fresh Roselle Hibiscus Calyces
    • Murasaki Sweet Potato – a white-fleshed Japanese sweet potato
    • Lacinato Kale, or Collard Greens – Worden Farm
    • Cucumbers, slicer – Worden Farm
    • Italian Eggplant – The Family Garden
    • Seminole Pumpkin- Worden Farm

    The sweetness of Seminole pumpkins makes them great for dessert! This pumpkin crisp can be baked and served in a cast iron skillet for a festive treat! https://www.suwanneerose.com/2015/11/seminole-pumpkin-crisp/

    Sorrel, or Roselle Hibiscus tea can be spiced up for the holidays by adding some or all of the following ingredients while the calyces steep: cinnamon stick, nutmeg, ginger, turmeric, and cloves. Here’s a link to our blog post on simple Roselle tea https://frogsongorganics.com/?s=roselle+tea to which you may add the spices.

    One of my favorite healthy snacks are kale chips!

    • Trim the stems away from the kale leaves and cut into 1 inch wide strips.
    • Place kale in bowl and drizzle with olive oil, sprinkle with salt, pepper, red pepper flakes and nutritional yeast.
    • Bake for ten minutes at 375, tossing half way through, watching closely. Edges should be slightly browned and crispy