Tag: stone fruit

  • CSA 2026 SPRING WEEK 13

    From Our Farm

    Basil, Lemon

    Cabbage, Baby

    Onion, Sweet Red (Cured)

    Peppers, Sweet Habanero

    Potatoes, Kennebec

    From Our Partners

    Dandelion Greens – Tendwell Farm

    Fennel – Tendwell Farm

    Stonefruit Medley – Watsonia

    Tomatoes, Heirloom – Clem’s Organic Gardens

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

    Fennel, Peach, and Pesto Salad

    Ingredients:

    2 medium fennel bulbs, sliced paper thin
    2 Persian cucumbers, very thinly sliced
    1/3 cup mixed basil and mint
    2 peaches, pitted and sliced
    1/4 cup crumbled feta cheese
    1 tablespoon extra-virgin olive oil, more for drizzling
    2 tablespoons toasted and crushed pistachios
    1 1/2 tablespoons fresh lemon juice, more for to taste
    1/2 teaspoon sea salt
    Scoops of pesto
    Freshly ground black pepper

    Instructions:

    1. In a medium bowl, toss together the fennel, cucumber, olive oil, lemon juice, salt, and several grinds of black pepper.
    2. Arrange the fennel mixture on a platter along with the peaches, herbs, pistachios, feta, and scoops of pesto. Drizzle with olive oil and season to taste as desired.

    Adapted from: https://www.loveandlemons.com/summer-fennel-salad/

  • CSA 2026 SPRING WEEK 9

    From Our Farm

    Cantaloupe Melons

    Collards

    Eggplant, Japanese

    Radishes, Purple Daikon

    From Our Partners

    Blueberries – Blackwater Farms

    Cabbage, Napa – Blackwater Farms

    Lettuce, Red Leaf – Tendwell Farm

    Stone Fruit Medley – Watsonia

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

    Mojito Fruit Salad

    Ingredients:

    • 1/2 seedless watermelon (about 5 lbs)
    • 2 cups chopped peaches, plums, mango, or any in-season fruit
    • 1 small honeydew or cantaloupe (about 4 lbs), seeds removed
    • 1 pint blueberries, strawberries, or blackberries
    • 2 limes
    • 2 tbsp honey
    • 1/4 cup thinly sliced fresh mint leaves

    Instructions:

    1. Using a 1-inch melon baller, scoop the flesh from the watermelon and arrange in an even layer in a 2½- to 3-qt trifle bowl. Top with a layer of the peaches. Using melon baller, scoop the flesh from the honeydew and add to bowl in an even layer. Top with a layer of the berries.
    2. Zest the limes into a small bowl. Halve 1 lime and squeeze the juice into same bowl. Add the honey and mint and stir to combine. Pour dressing over fruit in bowl. Toss just before serving, if desired.

    Adapted from: https://www.savoryonline.com/recipes/mojito-fruit-salad-all-summer-any-fruit-salad/

  • 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/

  • Spring 2022 CSA- Week 7

    This week, members will enjoy the following products from Frog Song Organics (FSO):

    • Green Beans
    • Eggplant
    • Dill
    • Fennel bulb with Fronds
    • Red Leaf Lettuce
    • Sweet Red Onions – cured
    • Jalapeno Peppers
    • Squash Mix
    • Cherry Tomatoes – Little Pond Farm
    • Stone Fruit including Peaches, Plums, and Nectarines

    Tomato Sambal from FoodandWine

    Ingredients
    • (FSO adaptation) 1/2 lb of Jalapenos, deseeded and sliced
    • 6 ounces cherry tomatoes
    • 2 small banana shallots or 4 small Thai shallots, peeled and sliced (about 1/2 cup)
    • 2 garlic cloves, peeled and sliced 
    • 1 ½ inch piece fresh ginger, peeled and sliced
    • ¼ cup neutral-flavored oil, for frying
    • 1 teaspoon tamarind paste (or 1 teaspoon lime juice mixed with 1 teaspoon brown sugar)
    • ½ teaspoon coconut sugar or brown sugar
    • Sea salt and black pepper, to taste
    • (FSO addition-1/4 inch piece of fresh turmeric, peeled and sliced. Optional)
    Directions
    • Step 1: In a mortar and pestle or a food processor, place the chiles, tomatoes, shallots, garlic, and ginger. Mash or pulse until a semi-fine paste forms (you don’t want to make a puree — the sambal should have a little texture).
    • Step 2: In a medium skillet, heat the oil over a medium. Add the spice paste to the skillet and cook, stirring often, until the sambal darkens, is fragrant, and reduces to a thick consistency, 10 to 15 minutes. Mix in the tamarind paste and sugar, and season to taste with salt and pepper. Let cool.

    Use for flavoring in stir-fry, as a spread on sandwiches or as a dip. This versatile concoction gives a kick to just about anything which could us a sweet zip. Enjoy.

    Grape and Fennel Sala- Eatingwell

    Ingredients
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons champagne vinegar or white-wine vinegar
    • ½ teaspoon fennel seeds, lightly crushed
    • ¼ teaspoon salt
    • 1/4 teaspoon freshly ground pepper, divided
    • 5 cups red and green seedless grapes (about 1 3/4 pounds), halved
    • 1 large fennel bulb, halved, cored and thinly sliced
    • 3 stalks celery, thinly sliced on the diagonal
    • 4 scallions, thinly sliced on the diagonal
    • 3 tablespoons slivered almonds, toasted
    Directions
    • Whisk oil, vinegar, fennel seeds, salt and pepper in a large bowl. Add grapes, fennel, celery and scallions; toss to coat. Serve topped with almonds.

    Szechuan Green Beans

    Ingredients
    • 1/2 lbs. of green beans, ends trimmed
    • 1 tsp of ground Szechuan peppers or crushed red pepper
    • 1-2 cloves of garlic, minced
    • 1 inch piece of ginger, peeled and minced
    • 1-2 white ends of scallions, chopped
    • Tbsp of of peanut or avocado oil

    Sauce

    • 1/4 cup rice or red wine vinegar
    • 3 Tbsp aminos or soy sauce
    • 1-2 tsp of hoisin sauce (to taste and consistency preference)
    • a few dash of sesame oil
    Directions
    • Whisk together sauce ingredients and set aside.
    • Trim ends of green beans and steam over boiling water, no longer then 4 minutes so they remain firm. Set aside.
    • Heat oil over medium heat. Add garlic for about a minute, then add ginger and scallions. Stir in pepper and finally sauce, keeping sauce hot.
    • Add sauce mixture to a bowl and toss with steamed beans.
    • Optional: For add cooked FSO ground pork or sautéed mushrooms. For more texture, add a quick dry roasted sesame seed.

    Homemade Chips in Lard with Dill

    Ingredients
    • Potatoes of choice, sliced thinly (for larger potatoes, use a mandolin to thickness preference)
    • 1/2- 1 cup of Frog Song Real Lard
    • Corse sea salt
    • Fresh chopped dill to liking.
    Directions
    • In a Dutch oven, heat lard over medium heat to 350 degrees. If you are not using a Thermarator, the oil should be hot enough to sizzle when splashed with water but not smoking.
    • Prepare your “mise en place” (putting in place), as the process happens quickly: Slice potatoes to desired thickness, keeping as uniform as possible and mix course sea salt and freshly dill in a bowl in a seperate bowl.
    • Working in batches and using a slotted spoon, fry potatoes until golden brown. Remove from oil and place in bowl. Toss immediately with salt and dill so those ingredients bind with the oil. Dry with a paper towel and move on to next batch.

    Notes: If using an air fryer, heat lard first and toss potatoes with lard and salt at 350 F until golden brown. Toss with fresh dill when finished.

    This recipe pairs will with a quick dip of Greek yogurt, chopped shallots, capers, and lemon juice.

  • Spring 2022 CSA – Week 5

    This week, our members will enjoy the following produce from our farm:

    • Rainbow Carrots
    • Baby Green Cabbages
    • Sweet Corn
    • Baby Fennel Bulbs with Fronds
    • Romaine Lettuce or Arugula
    • Bunched Dandelion Greens
    • Cured Sweet Red Onions
    • Murasaki Sweet Potatoes
    • Stone Fruit Medley – Peaches, Nectarines and Plums

    Tomato Peach and Corn Salad – Southern Living

    Ingredients
    • 2 beefsteak tomatoes, each cut into 8 wedges
    • 1 peach, diced (about 1 cup)
    • 1 cup fresh corn kernels (from 2 small ears or 1 large ear)
    • 1/4 teaspoon kosher salt
    • 1/4 cup Honey Vinaigrette
    • 2 ounces feta cheese, crumbled (about 1/2 cup)
    • 1/4 teaspoon black pepper

    Honey Vinaigrette : Combine all ingredients in a clean jar. Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use.

    • ½ cup canola oil
    • ⅓ cup white balsamic vinegar
    • 2 tablespoons honey
    • 2 teaspoons minced red onion or shallot
    • ¼ teaspoon kosher salt
    • ¼ teaspoon black peppery Vinaigrette
    Directions
    1. Combine tomato wedges, diced peach, and corn in a medium bowl. Sprinkle with salt. Drizzle with Honey Vinaigrette, and toss to coat. Divide salad among 4 plates, or serve on 1 large platter. Top with feta, and sprinkle with black pepper.

    Lion’s Tooth Lemonade – Dandelion Green Juice – Lady Moon Farms

    Ingredients
    • 1 Head Romaine Lettuce
    • 1 Handful Dandelion greens about 4-6
    • 1 Whole Lemon seeds and all
    • 2-3 Fuji Apples cored
    Directions

    Place the ingredients into a juicer for a delicious and healthy green lemonade.

    Cabbage, Fennel and Orange Salad with Parsley and Mint – Food & Wine

    Ingredients
    • 1 pound green cabbage, cored and thinly sliced
    • 1 fennel bulb, cored and thinly sliced
    • 1/2 small red onion, thinly sliced 
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon freshly squeezed lemon juice 
    • Kosher salt
    • Freshly ground black pepper
    • 2 oranges, peeled and chopped 
    • 1 cup loosely packed fresh flat-leaf parsley leaves
    • 1/4 cup chopped fresh mint leaves
    Instructions
    1. Put the cabbage, fennel and onion in a large salad bowl and gently toss to combine. Add the olive oil and lemon juice and season to taste with salt and pepper. Add the oranges and toss gently to combine. Let salad sit, refrigerated, for 30 minutes before serving.
    2. Just before serving, add the parsley leaves and chopped mint. Taste and adjust the seasonings.

    Ground Turkey Sweet Potato Skillet – Life, Love, Liz

    Ingredients
    • 3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
    • 1 pound ground turkey
    • 1 yellow bell pepper
    • 1 cup onion, diced
    • ½ cup mozzarella, shredded
    • ½ cup water
    • ¼ cup cilantro, chopped
    • 2 tablespoons olive oil
    • 1.5 tablespoons ground cumin
    • 1 tablespoon garlic, minced
    • 1 teaspoon chili powder
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    Directions

    In a large cast iron skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute and then add ground turkey. Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.