Tag: Seminole Pumpkin

  • CSA 2026 WEEK 34

    From Our Farm

    Basil, Italian

    Peppers, Jalapeno – Tricolor Mix

    Potatoes, Purple

    Pumpkin (quarter)

    Sweet Potato Greens – WEDS/THURS ONLY

    From Our Partners

    Grapes, Muscadine – Santa Fe Organics/ Rainbow Star Farm

    Kale, Curly Green – Tendwell Farm – FRI/SAT ONLY

    Starfruit – Natasha and Zach – WEDS/THURS ONLY

    Tomatoes, Grape – Tendwell Farm

    Watermelon, Seedless – Watsonia – FRI/SAT ONLY

    Try out this great recipe we found around the web that feature items from your CSA share:

    Potato, Tomato, Corn and Basil Salad

    Ingredients:

    • 1 pound baby red potatoes, scrubbed (or purple potatoes!)
    • 5 medium ears of corn (about 3 pounds)
    • 1 pint grape tomatoes, halved lengthwise
    • 1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
    • 1 large bunch fresh basil, rinsed, dried, and leaves picked
    • 1/4 cup extra-virgin olive oil
    • 2 large lemons, juiced
    • 1 teaspoon kosher salt
    • About 15 grinds freshly ground pepper

    Instructions:

    1. Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
    2. Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
    3. Remove corn from water and also let drain. Use a chef’s knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

    Recipe adapted from: https://www.foodnetwork.com/recipes/dave-lieberman/potato-tomato-corn-and-basil-salad-recipe-1917221

  • CSA 2026 WEEK 32

    From Our Farm

    Basil, Italian

    Okra

    Potatoes, New Red

    Seminole Pumpkin

    From Our Partners

    Beets – Clem’s Organic Garden

    Kale, Curly or Red – Tendwell Farm

    Mangos – Natasha and Zach or Paradise Farm

    Peaches – Watsonia

    Tomatoes, Slicer – Tendwell Farm

    Try out this great recipe we found around the web that feature items from your CSA share:

    Roasted Beet and Peach Salad Recipe

    Ingredients:

    • 3 cups small beets, roasted and chopped (about 1.5 )
    • 1 peach, pitted and sliced
    • 1 pluot, pitted and sliced
    • 5 ounces mixed greens
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons walnut or olive oil
    • 1 teaspoon stone ground mustard
    • 1 teaspoon honey
    • 1/3 cup to 1/2 blue cheese, crumbled*
    • 1/4 cup walnuts, roasted and chopped

    Instructions:

    1. Preheat oven to 400 degrees F.
    2. Wash and scrub the beets well.
    3. Place beets on a long piece of tin foil then fold the foil into a packet. Place the foil on a cookie sheet and roast 45 minutes or until tender when poked with a fork. Allow beets to cool 20 minutes. Once cool, peel the skins off using your fingers or a paring knife (they should come off in strips easily).
    4. Chop the beets and set them aside.
    5. In a small bowl, whisk together the balsamic vinegar, walnut (or olive) oil, mustard, and honey until completely combined.
    6. In a large salad bowl, add the mixed greens and toss with desired amount of dressing.
    7. Add the peach and pluot slices, roasted beets and toss again.
    8. Serve salad with roasted walnuts and crumbled blue cheese on top!

    Recipe adapted from: https://www.theroastedroot.net/roasted-beet-and-peach-salad/

  • CSA 2025 FALL WEEK 13

    From Our Farm

    Beans, Tricolor

    Carrots, Sweet Baby

    Chard, Rainbow

    Kohlrabi

    Lettuce, Romaine

    Parsley

    Pumpkin, Seminole

    Radishes, Daikon

    Sweet Potatoes Yams Medium

    Try out this great recipe we found on the web that feature items from your share:

    Sweet Potato Three-Bean Salad

    Ingredients:

    • 12 ounces sweet potatoes, cut into 1/2-inch dice
    • 8 ounces green beans, cut into 3/4-inch pieces (use our tricolor beans!)
    • 6 tablespoons red wine vinegar (try our pear cider vinegar!)
    • 1/4 cup olive oil
    • 1 1/2 teaspoons Dijon-style mustard 
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt, or more to taste
    • 1/2 teaspoon pepper, or more to taste 
    • One 15-ounce can garbanzo beans, drained
    • One 15-ounce can red kidney beans, drained
    • 1 green bell pepper, cut into 1/2-inch dice (use the sweet pepper mix!)
    • 4 scallions, thinly sliced
    • 2 tablespoons chopped fresh dill
    • 2 tablespoons chopped fresh flat-leaf parsley

    Instructions:

    1. In a medium saucepan of boiling, salted water, cook the sweet potatoes until almost tender, 4 to 6 minutes. Use a slotted spoon to remove the sweet potatoes to paper towel-lined plate.
    2. Add the green beans to the boiling water and cook until crisp-tender, 1 1/2 to 3 minutes. Drain, then add the green beans to the plate with the sweet potatoes.
    3. In a large bowl, whisk the vinegar, oil, mustard, garlic, salt, and pepper. Add the sweet potatoes and green beans, gently stirring to combine. Set aside to cool to room temperature.
    4. Add the garbanzo beans, kidney beans, bell pepper, scallions, parsley, and dill. Add more salt and pepper to taste. Serve room temperature or chilled.

    Recipe adapted from: https://www.casweetpotatoes.com/recipe/2023/06/21/sweetpotato-three-bean-salad

  • CSA 2023 Summer Week 4

    Tulsi Basil

    Beets (Clem’s Organic Gardens)

    Galangal

    Sweet Corn (New Sprout Organic Farm)

    Lacinato Kale (New Sprout Organic Farm)

    Jalapeno Peppers

    Bonita Sweet Potatoes

    Sweet Potato Greens

    Slicer Tomatoes (New Sprout Organic Farm)

    Sweet Potato Leaves

    Sorry, beet greens and kale, there’s a new leafy superfood in town: sweet potato leaves. That’s right. They  have more vitamin B6, vitamin C, and riboflavin than actual sweet potatoes. Sweet potato leaves also provide impressive amounts of fiber, along with calcium, magnesium, manganese, zinc, copper, potassium, and iron. It gets better. These guys are delicious and less bitter than kale or chard!  Cook them up just like chard or spinach – we share a basic sauté recipe below that lends itself to experimentation. For storage, wrap your leaves in a dry paper towel inside an open bag in the fridge for several days. If they wilt a little, don’t worry. They wilt easily, but will cook up just fine.

    Seminole Pumpkin Seeds

    Did you know you can save the seeds from heirloom varieties of crops like the Seminole pumpkin in last week’s share? Here’s how to do it:

    • Rinse the seeds thoroughly in a colander and remove all of the stringy orange bits (the pumpkin guts).
    • Spread out in a single layer on parchment paper or a sheet pan or even a few large dinner plates (**not paper towels, they will get stuck to it**).
    • Let air dry in A/C or under a fan for at least two weeks to make sure they are totally dry.
    • Store in a cool, dark, dry place. Make sure to label them so you know what to plant next year.

    Want a free pumpkin? Return the clean, dried seeds from your FSO pumpkin, and we’ll give you another! (while supplies last… please only return seeds to us from our pumpkins, save others for eating or planting in your own garden.) How cool is this? You can eat something delicious and take part in supporting food sovereignty and food security in your community.

    Recipes

    Sauteed Sweet Potato Greens

    Ingredients:

    • 1 bunch sweet potato greens
    • 2 teaspoons finely chopped garlic
    • 1 teaspoon grated Galangal
    • 2 tablespoons extra virgin olive oil
    • 1/4 cup chopped sweet onion
    • 1 teaspoon sea salt
    • 1/2 teaspoon red pepper flakes
    • Splash vinegar or tamari (optional)

    Instructions:

    • Wash greens thoroughly in cold water to remove all the dirt. Roughly chop and set aside.
    • In a skillet or wok over medium heat, add olive oil and saute onion, garlic, and galangal for 2 – 3 minutes or until translucent.
    • Add chopped greens, season with red chile flakes and salt. Cook for about 5 – 10 minutes. Mix frequently to cook greens evenly. Add a splash of vinegar or tamari for additional flavor.

    German-Style Bonita Potato Salad – theroastedroot.net

    Ingredients:

    • 1 quart Bonita sweet potatoes
    • 4 slices FSO bacon
    • 1/3 cup cider vinegar
    • 1 tablespoon stoneground mustard
    • 4 cloves garlic, minced
    • ¾ teaspoon sea salt, or to taste
    • 1 bunch green onion, chopped

    Instructions:

    • Chop the sweet potatoes into quarters or sixths and place in a full pot of water. Bring to a boil and cook 15 to 25 minutes, until sweet potatoes are soft when poked with a fork. Transfer potatoes to a cutting board and chop into large chunks once cool enough to handle.
    • Heat bacon over medium-high in a skillet until crispy, about 5 minutes. Leave bacon drippings in skillet and transfer bacon to a cutting board and chop.
    • Slowly pour the cider vinegar into the skillet with the bacon drippings. Add the mustard, garlic, and salt, and allow mixture to come to a gentle boil. Cook 2 to 3 minutes, until mixture has thickened slightly.
    • Add the potatoes, bacon, and green onion to a large bowl. Pour in all of the bacon-cider dressing mixture and stir well to combine. If desired, mash the potatoes to desired consistency, or leave chunky.
    • Let stand 10 minutes before serving.

    Galangal Coconut Soup with Seminole Pumpkin – adapted from netmeds.com

    Ingredients:

    • 1 medium galangal, finely chopped
    • 2 cups coconut milk
    • 3 tbsp black pepper powder
    • 1 small Seminole pumpkin, cut, peeled and boiled
    • 1 tbsp soy sauce
    • 2 tbsp lime juice
    • 3 sweet onions, sliced
    • Salt, as needed

    Instructions:

    • Heat the coconut milk, adding some water in a vessel on medium flame.
    • Put in the galangal pieces and black pepper powder and stir for 10 minutes.
    • Add the pumpkin slices and cook for another 2 minutes so they become soft and slightly mashed.
    • Pour in the lime juice, spring onions, soy sauce, salt and allow it to boil for 5 minutes until all the flavors blend.
    • Turn off the stovetop, adjust for salt and pepper and serve hot.

  • CSA 2023 Summer Week 3

    Italian Basil
    Seminole Pumpkin
    Japanese Eggplant
    Bicolor Okra
    Sweet Habanero Peppers
    Florida Pears
    Kennebec Potatoes
    Malabar Spinach
    Grape Tomatoes (Watsonia Organic Farms)

    It’s Basil season! Here’s a few tips to keep your Summer Week 3 delivery fresh. We recommend this countertop method because it should keep the basil fresh for around two weeks AND smells lovely! 🙂

    Below we share our focaccia recipe – topped with grape tomatoes, basil, and sweet Habaneros, this bread is the bomb!

    You’ve probably started to noticed veggies from partner-grower Clem’s Organic Gardens in previous shares, like heirloom tomatoes and carrots. Farmer John visited Clem’s farm to learn more about his methods and geek out on sharing regenerative best practices. Clem’s soil is something to tout: For seven years he’s been nurturing his soil with compost and wood chips. At the risk of oversimplifying, basically, the result is some pretty amazing dirt. His carrots are hand harvested and packed with all the nutrients the fertile soil provides, and his tomatoes are grown directly in the dirt with the help of the “lower and lean” method and greenhouse. Watch Farmer John’s video of his visit here. You’ll learn why we trust him and pick up a few things to try at home in your own gardens.  Another partner, Watsonia Organic Farms, provided the grape tomatoes in this week’s share. These sweet lovelies were the inspiration behind the Buddha bowl recipe below. We’d love to see your own kitchen magic! Tag us on IG at frogsongcsa. 🙂

    Poached Egg Buddha Bowls with Grape Tomatoes

    Ingredients:

    • 3/4 cup wheat berries
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 tablespoon thinly sliced fresh mint leaves
    • 1 tablespoon fresh basil leaves
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground pepper
    • 1/2 cup quartered grape tomatoes
    • 1/2 cup ricotta cheese
    • 2 tablespoons Greek olives
    • 2 large eggs

    Instructions:

    • Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly.
    • Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese, herbs, and olives.
    • To poach each egg:
      • Bring a pot of water to a gentle boil, then salt the water. Crack eggs into a small cup.
      • With a spoon, begin stirring the boiling water in a large, circular motion.
      • When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks.
      • Cook for about 2 1/2 to 3 minutes.
      • Using a slotted spoon, remove the egg (or eggs) to each of the bowls.
    • Drizzle with additional oil and sprinkle with more pepper.

    Seminole Pumpkin Crisp

    Ingredients for the topping:

    • 1 1/4 cups oats
    • 1 cup flour**
    • 1 cup pecans, roughly chopped
    • 1 cup coconut sugar or brown sugar
    • 1/2 tsp. cinnamon
    • 1/2 tsp. nutmeg
    • 1/4 tsp. salt
    • 1 stick butter, room temperature

    Ingredients for the filling:

    • 1 seminole pumpkin (4 cups roasted)
    • 1 1/2 cups full-fat coconut milk
    • 1/2 cup coconut sugar or brown sugar
    • 1 tsp. vanilla
    • 1/2 tsp. nutmeg
    • 1/2 tsp. cinnamon
    • 1/4 tsp. salt
    • 1 tablespoon coconut oil
    • 2 tablespoons melted butter (optional

    Instructions:

    1. Heat the oven to 350.
    2. Line a rimmed baking sheet with parchment paper. Slice the pumpkin in half. Remove the seeds and pulp. Bake 45 minutes, or until the skin begins to blister. It’s done when it can be easily pierced with a fork. Set aside to cool.
    3. Combine the oats, flour, pecans, sugar, cinnamon, nutmeg, and salt in a bowl. Slice the butter into 8 pieces over the top of the bowl. Using a pastry blender or two butter knives, cut in the butter until it’s well-distributed and the mixture becomes coarse and crumbly. It should look like beach sand and shells.
    4. Once the pumpkin has cooled, peel it and slice it into chunks. Measure out about 4 cups of the pumpkin into a bowl (save the rest for another use). Smash it with a fork. Add the coconut milk, sugar, vanilla, cinnamon, nutmeg, and salt. Mix well.
    5. Oil a cast-iron skillet with 1 tablespoon coconut oil.
    6. Pour the filling into the skillet. Sprinkle the topping evenly over the top. Drizzle the melted butter over the top.
    7. Bake for 35 minutes, or until it’s golden brown and the edges are bubbly.
    8. Serve warm, topped with ice cream and freshly grated nutmeg.

    Tomato Basil Focaccia

    Ingredients

    Dough:

    • 3 cups all-purpose flour, plus extra for dusting
    • ½ cup Semolina, plus extra for dusting
    • 2½ tsp active dry yeast
    • 2 tsp sugar or honey
    • 2 tsp salt
    • 1 tbsp olive oil plus extra for greasing
    • 1¼ cups lukewarm water ( add 2-3 tbsp more as needed)

    Toppings:

    • 2 tbsp extra virgin olive oil
    • 10-12 basil leaves
    • 6-7 grape tomatoes, halved
    • 4-5 cloves garlic, finely chopped
    • 2-3 sweet Habenero peppers
    • ¼ cup cheese, crumbled
    • 5 olives, sliced

    Instructions:

    • Proof the yeast: In a small bowl, mix the yeast, lukewarm water, and sugar. Allow the yeast to bloom for 5-6 minutes or until you see the yeast becoming frothy. Once bloomed, add in the olive oil.
    • Prepare the dough: In a large bowl mix the flour, semolina and salt. Then gradually pour in the yeast and olive oil mixture and start mixing with a spoon until the mixture comes together. When the mixture gets hard for the spoon to mix, then start kneading the dough with your hands in a circular motion, helping the yeast mixture evenly incorporate into the dough. Certain flours may require more water, so add more water, if needed, slowly 1 tbsp at a time. I used 1½ cups water. Keep doing this till the mixture comes together as a sticky dough.
    • Knead the dough: Sprinkle some flour onto a clean surface and knead the dough vigorously for 10 minutes. Just keep rolling, pushing and folding the dough over and over till you have a soft, smooth, and spongy dough. Add a little flour in between if the dough starts to stick to your hands, but don’t dry the dough out by adding too much. This will help the gluten develop and make the dough more elastic.
    • First dough rise: Grease a bowl with some olive oil and then shape the dough into a ball and place it in the bowl. Cover with cling wrap and let rest in a warm place for 45 minutes or until double in size.
    • Shape the dough: Stretch the proofed dough into the shape of your baking dish. Flour your work surface to ensure it doesn’t stick while you’re shaping it.
    • Prepare the dish: Grease your 13″ x 9″ baking dish with olive oil and sprinkle some semolina. Then, add in your dough, using your fingers to guide it towards the edges so it fills up the whole pan. Now, pour the topping olive oil over the dough.
    • Make dips and wells: Use your fingers to gently press into the dough like a piano to make lots of rough dips and wells.
    • Add the toppings: Add chopped garlic followed by basil, cherry tomatoes, cheese and olives. Sprinkle more basil and other herbs of choice on top.
    • Second dough rise: Now cover the dish again with a damp towel to retain humidity. Let it rest in a warm place and allow to rise for another 30 minutes.
    • While the dough is rising, preheat the oven to 425oF/220oC.
    • Bake: Gently press the toppings into the dough to ensure that are nicely embedded into the dough. Now, bake the focaccia for 20-25 minutes until golden brown. As soon as you take it out from the oven, brush with olive oil for extra shine and let it cool for 10-15 minutes on a mesh rack.
    • Serve warm and enjoy as a snack or slice it in between and enjoy as a sandwich with your favorite filling!