Tag: squash

  • CSA 2026 WEEK 33

    From Our Farm

    Basil, Thai

    Eggplant, Fairy Tale or Japanese

    Pears, Baldwin

    From Our Partners

    Carrots – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Kale, Curly or Lacinato – Tendwell Farm

    Squash/Zucchini Mix – Watsonia

    Watermelon, Seedless – Watsonia

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

    Summer Vegetable Tian

    Ingredients:

    • 5 to 9 tablespoons (75 ml to 135 ml) extra-virgin olive oil
    • 3 garlic cloves, thinly sliced
    • 10 sprig fresh herbs, such as parsley, thyme, rosemary, tarragon and/or basil
    • 3 pinch fine sea salt and freshly ground pepper
    • 1 1/2 pound (680 grams) tomatoes
    • 1/2 pound (227 grams) zucchini, green or yellow, scrubbed and trimmed
    • 1/4 pound (113 grams) eggplant, washed and trimmed
    • 1/4 pound (113 grams) red onion(s)
    • 1 loaf or so good bread, for serving

    Instructions:

    1. Center a rack in the oven and preheat it to 400° F. Pour 2 tablespoons of the oil into the baking dish, tilting it so the oil coats the sides. Scatter over half the garlic and a little more than half of the herbs and season generously with salt and pepper.
    2. Slice the vegetables: they should be cut about 1⁄4 inch thick. Ideally they should all be about the same size, so if any are particularly large, you might want to cut them in half the long way before slicing them. This is a nicety, not a necessity.
    3. Arrange the vegetables in the dish in tightly overlapping circles. Try to squeeze the eggplant between slices of tomato and get the zucchini and onions to cuddle up to one another. Keep the circles tight, since the vegetables will soften and shrink in the oven. Season generously with salt and pepper, tuck the remaining slivers of garlic in among the vegetables, top with the remaining herbs and drizzle over as much of the remaining oil (3 to 7 tablespoons) as you’d like. Place the tian on a baking sheet lined with foil, parchment or a silicone baking mat. Bake the tian for 70 to 90 minutes, until the vegetables are meltingly tender and the juices are bubbling.
    4. Serve the tian a few minutes out of the oven or allow it to cool to room temperature. Either way, you’ll want bread…a lot of it.

    Recipe adapted from: https://food52.com/recipes/77581-summer-vegetable-tian?

  • CSA 2026 WEEK 28

    From Our Farm

    Basil, Thai

    Eggplant, Japanese

    Peppers, Jalapeno – Tricolor Mix

    From Our Partners

    Beets – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Kale, Lacinato – Tendwell Farm

    Romaine – Tendwell Farm

    Squash, Zucchini – Watsonia

    Tomato, Cherry – Watsonia

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

    Spicy Thai Basil Eggplant

    Ingredients

    2 tbsp neutral oil, like avocado or grape seed (30 mL)
    2 Japanese eggplants, halved lengthwise, then cut into 3/4-inch pieces (about 6 cups/420 g)
    1 red bell pepper, thinly sliced (approx. 140 g/1.5 cups)
    1 yellow bell pepper, thinly sliced (approx. 140 g/1.5 cups)
    1 onion, thinly sliced (approx. 155 g/1.5 cups)
    4 garlic cloves, minced or grated (heaping 1 tbsp/20 g)
    1- inch ginger, peeled then grated (1 tbsp/20g)
    1-2 red Thai chili, seeds removed, if desired, thinly sliced
    1 bunch Thai basil, torn (15 g, about 1 cup torn)
    3 tbsp tamari or soy sauce, 45 mL
    1 tbsp dark soy sauce, or soy sauce/tamari, 15 mL
    3 tbsp vegetarian oyster sauce, 54 g
    1 tbsp rice vinegar, 15 mL
    1 tbsp maple syrup or coconut sugar, 20 g
    ¼ cup cold water, 60 mL
    2 tsp cornstarch

    Instructions

    1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, dark soy sauce (or additional soy sauce), vegetarian oyster sauce, rice vinegar and maple syrup until combined. In a separate small bowl, mix together the cornstarch and cold water. Set both aside.
    2. Cook the Eggplant: Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat. Once it’s hot, add the eggplant and toss to coat in the oil. Spread the pieces evenly around the pan in one layer. Sprinkle a little water over the eggplant, cover and cook for 2-3 minutes, flip the pieces and sprinkle with a little more water, cover and cook another 2 minutes. Remove the lid and stir fry until the eggplant is golden brown. It should be tender but still holding its shape. Remove the eggplant from the pan and set aside.
    3. Stir Fry Peppers & Onions: Heat the remaining 1 tbsp oil over medium-high. Add onions and peppers. Cook for 5-6 min, stirring often, until tender-crisp.
    4. Add Aromatics: Add garlic, ginger and Thai chili. Cook for 1 min, stirring constantly, until fragrant.
    5. Add Sauce: To the pan, add the sauce and cornstarch slurry, making sure to re-mix the slurry as the cornstarch will have settled to the bottom.
    6. Add Eggplant and Thai Basil: Bring to a simmer. Once simmering, reduce heat to medium. Add eggplant to the pan. Cook for another 2 minutes stirring often, until slightly reduced, saucy and eggplant absorbs some of the sauce. Turn off the heat and stir in the Thai basil.

    Recipe adapted from: https://runningonrealfood.com/thai-basil-eggplant/

    Find more of our Recipes, CSA and original, here!

  • CSA 2026 SPRING WEEK 10

    From Our Farm

    Basil, Italian

    Cabbage, Baby

    Carrots, Rainbow (loose)

    Peppers, Jalapenos

    Squash, Mix

    From Our Partners

    Blueberries – Blackwater Farms

    Kale, Lacinato – Tendwell Farms

    Lettuce, Romaine – Clem’s Organic Garden

    Plums, Sugar – Watsonia

    Try out these great recipes we found around the web that feature items from your share:

    Cabbage Slaw With Basil

    Ingredients:

    • 3 cups shredded green cabbage
    • 1/2 cup shredded red cabbage
    • 1/2 cup grated carrots
    • 1 grated Granny Smith apple
    • 1 grated beet
    • 2 teaspoons grated orange peel
    • 1 teaspoon Agave syrup
    • 1 teaspoon celery seeds
    • 2 tablespoons apple cider or red wine vinegar (or our pear cider vinegar!)
    • 1 teaspoon Dijon mustard
    • 5 tablespoons of extra-virgin olive oil
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped walnuts (optional)

    Instructions:

    1. Put apple cider vinegar, oil, mustard, orange peel, caraway seed and Agave syrup in a jar or salad dressing cruet, and shake to mix.
    2. Place cabbage, carrot, apple, beet and basil in a bowl. Pour salad dressing over the mixture and stir well.
    3. Add salt and pepper to taste. Sprinkle with chopped walnuts, if desired.

    Adapted from: https://health.clevelandclinic.org/herb-friendly-recipe-cabbage-slaw-with-basil

  • CSA 2026 SPRING WEEK 6

    From Our Farm

    Basil, Sweet Italian

    Collards

    Lettuce, Green Romaine

    Onion, Sweet (Cured)

    Potato, Purple

    Squash, Mixed Varieties (medium to large)

    Stone Fruit

    From Our Partners

    Tomatoes, Heirloom or Cherry – Urban Vegetable Project or Little Pond Farm

    Try out these great recipes we found around the web that feature items from your share:

    Stone Fruit Salad with Tomato and Burrata

    Ingredients:

    • 1 lb ripe stone fruits, peaches, pears, plums, nectarines, cherries
    • 1 lb ripe tomatoes
    • ½ c loosely packed basil leaves
    • ½ teaspoon maldon sea salt
    • ½ teaspoon cracked black pepper
    • 8 oz fresh burrata cheese
    • 2 tablespoon extra virgin olive oil, divided

    Instructions:

    1. Halve the stone fruits and remove the pits. Dice into 1″ pieces and place into a salad bowl.
    2. Halve and/or dice the tomatoes into 1″ pieces and toss into the bowl with the diced stone fruit.
    3. Top the stone fruits with the fresh basil leaves, salt, and a pepper. Toss.
    4. Divide the salad between four plates. Nestle a piece of burrata cheese into each salad. Drizzle each salad with half a tablespoon of extra virgin olive oil and serve immediately.

    Recipe adapted from: https://oursaltykitchen.com/stone-fruit-salad/

  • CSA 2023 Fall Week 9

    Dill

    Arugula

    Oranges

    Galangal Root

    Romaine Lettuce

    Ripe Jalapeno Peppers

    Purple Daikon Radishes

    Medium Squash Mix

    Murasaki Sweet Potatoes

     

    We’re in week 9 of the Fall season, and temperatures have transitioned from cool to cold this week. It never gets old welcoming back citrus season in Florida, and when you open your box, Frog Song oranges will be there waiting for you to enjoy. Every item in this week’s share is from the farm, and dill also makes its first appearance of the season! It’s a classic and unique flavor in sauces, spreads, and dressings, but it pairs nicely with seafood, too. Dill wilts quickly, so to get a bit more longevity, place bunches in a glass of water, cover with plastic, and store in fridge.

    Check out the potato salad recipe below that subs purple daikon radish for potato and is seasoned with dill. You can also use this week’s oranges for the dash of juice needed and add chopped arugula for a peppery bite.

    Fresh galangal root makes a return to your box this week! If you weren’t sure what to do with the pale pinkish root in Week 3, we’ve got you covered. While galangal might not be a household name in the US yet, it is widely used in Southern Asian cuisine and has a storied history in Chinese, Ayurvedic and Medieval traditional medicines.

    Lesser and Greater galangal are the two most known and used varieties. Here at Frog Song, we grow greater galangal, or Alpinia Galanga. Native to southeast Asia, it thrives in our tropical climate and is the variety seen in many Thai dishes.

    So what does galangal taste like? Packing more intensity and heat than its rhizome relative ginger, it has notes of pine, citrus, menthol and black pepper. Some say it’s reminiscent of a pine forest. Those undertones are suited for the stews, soups, and curries you’ll often find it in. Don’t forget that it can be used in tea or homemade chai recipes!

    Have you heard the word kha in your favorite Thai dish? Galangal is called kha in Thai and is sometimes called Thai ginger. This week we’ve included two different Thai dishes that use galangal for you to try out at home. Both are easy enough to whip up and will hopefully rival your favorite take-out. One is a Tom Kha Gai, or Thai Coconut Chicken, soup and the other is a versatile peanut satay perfect for dipping chicken satay.

    Galangal can be tough, so be sure to slice very thinly, grate, our pound it. Thai curry pastes will often have galangal pounded in. It’s really the aroma, flavor, and nutrients you’re after, so in many recipes it will be discarded after infusion.

    When it comes to declared health benefits, galangal is a powerhouse. Since ancient times, it’s been used to remedy a variety of ailments and disease. The famous Benedictine nun and healer Saint Hildegard called Galangal “the spice of life.” Modern studies have found that galangal may protect the liver, prevent the growth of certain cancer cells, increase sperm count, improve digestion, and protect from heart disease.

    Galangal is a newer crop on the farm, debuting in Fall 2021, and we hope you’ve enjoyed cooking with it and learning more about it!

    This week’s recipes inspired by your share!

     

    Tom Kha Gai Soup (Thai Coconut Chicken Soup)

    Ingredients
    • 1 tablespoon coconut oil
    • half of one onion, thinly sliced
    • 2 cloves garlic, chopped
    • half of one red jalapeno peppersliced; or 1-3 Thai chiles, halved
    • 3 ¼-inch slices galangal or ginger
    • 1lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
    • 2teaspoons red Thai curry paste
    • 4cups chicken broth (vegetable broth is vegan)
    • 4cups canned full-fat coconut cream unsweetened, or full-fat unsweetened coconut milk
    • 2medium chicken breasts cut into bite-sized pieces, approximately 1 pound (sub with 1 lb. block of tofu if vegan)
    • 8ounces white mushroom caps sliced
    • 1-2tablespoons coconut sugar or 2 tablespoons of coconut aminos
    • 1 ½ – 2 tablespoons fish sauce, plus more to taste (use soy sauce if vegan)
    • 2-3 tablespoons fresh lime juice
    • 2-3green onions, sliced thin
    • fresh cilantro chopped, for garnish
    Steps
    1. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
    2. Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
    3. Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

    Recipe by Cheryl Malik of 40 Aprons

    Peanut & Galangal Satay Sauce

    Ingredients
    • 1 cup roasted unsalted peanuts
    • 2 tablespoons brown sugar
    • 2 tablespoons soy sauce
    • ½ teaspoon fish sauce
    • ¼ teaspoon crushed red pepper
    • 1 2-inch piece fresh galangal, peeled and thinly sliced
    • Fresh lime juice from 2 limes
    • 1 large shallot, diced
    • 1 stalk lemongrass, outer leaves removed, roughly chopped
    • ¼ cup neutral oil, like grapeseed or peanut oil, more as needed
    • ¼ cup fresh cilantro, tender stems and leaves finely chopped
    • 1 fresh green Thai chili, stem removed and thinly sliced
    Steps
    1. Add the peanuts to the bowl of a food processor and pulse 4–5 times until the mixture resembles coarse breadcrumbs. Transfer the mixture to a medium bowl.
    2. Combine the brown sugar, soy sauce, fish sauce, and crushed red pepper in a small bowl, and whisk to combine until the sugar has dissolved.
    3. Add the galangal, lime juice, shallot, lemongrass, and 3 tablespoons of water to the food processor. Pulse to combine, then drizzle in the oil with the processor running until the mixture is smooth, adding more as needed to help it come together. Add the brown sugar-soy sauce mixture and pulse a few times to combine. It should look creamy but still have a pourable consistency.
    4. Add the galangal mixture to the bowl with the peanuts, chopped cilantro, and chopped green chili if using, and stir to combine. Taste and adjust seasoning as preferred.

    Recipe from MasterClass

    Purple Daikon Potato Salad with Arugula & Dill

    Ingredients
    •     2 heaping cups purple daikon radishes (trimmed and sliced into small, bite-size pieces)
    •     Handful of arugula, coarsely chopped
    •     ½ cup sliced celery
    •     ¼ cup diced red onion
    •     2 hard boiled eggs, chopped
    •     2 tablespoon fresh dill, chopped
    For the dressing
    •     ⅓ cup plain Greek yogurt
    •     1 tablespoon Dijon mustard
    •     1 tablespoon orange juice
    •     ½ teaspoon salt – more to taste
    •     Freshly ground black pepper
    Steps
    1.  Bring a large pot of salted water to a boil. Place the radishes in the pot and cook for 12 to 15 minutes until fork tender. Drain them in a colander and transfer to the fridge to let cool.
    2.  While the radishes are cooling, prepare the other ingredients. Whisk together the Greek yogurt, mustard, orange juice, and salt in a small bowl.
    3.  Combine the radishes, arugula, celery, onion, eggs, and dill in a large bowl. Pour the dressing on top and mix until coated. Taste and add more salt, pepper, and dill as desired. Serve immediately or, if the radishes are still a little warm, let the dish cool in the fridge for a little while longer.

    Recipe adapted from It’s a Veg World After All’s Lizzie Streit