Tag: strawberries

  • CSA 2026 WINTER WEEK 9

    From Our Farm

    Cabbage, Green Baby

    Lettuce, Red Leaf

    Sweet Potatoes, Yams, Fingerling

    Turmeric

    From Our Partner Growers

    Beets, Red (loose) – Urban Vegetable Project

    Curly Kale – Urban Vegetable Project

    Rosemary – Little Pond Farm

    Peppers, Sweet Mix – Little Pond Farm

    Strawberries – Topside Produce Company

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

    One Pan Turmeric Cabbage and Potatoes

    Ingredients:

    • 2 tablespoons olive oil
    • 1 small onion, thinly sliced
    • 1 ½ pounds baby yukon gold potatoes, sliced about ¼ inch thick
    • 1 small head of cabbage (or half a large head), roughly chopped
    • 2 teaspoons salt 
    • ¼ teaspoon pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon turmeric 
    • ½ teaspoon cumin 
    • 1 teaspoon paprika
    • Chopped cilantro for garnish

    Instructions:

    1. Preheat a large pan (ideally with higher sides or a pot), over medium/high heat. Add the olive oil, onions, potatoes and ½ teaspoon salt. Cook for 5-7 minutes, stirring occasionally. 
    2. Add the cabbage, remaining 1 ½ teaspoons salt, pepper, garlic powder, turmeric, cumin and paprika. Toss until everything is well coated. 
    3. Turn heat down to low, cover and cook for 25-30 minutes, stirring occasionally. When the potatoes are cooked through, sprinkle with fresh cilantro and serve.

    Recipe adapted from: https://www.lifeisbutadish.com/one-pan-turmeric-cabbage-and-potatoes/

  • CSA 2026 WINTER WEEK 7

    From Our Farm

    Carrots, Sweet Baby

    Galangal

    Sweet Potatoes, Murasaki

    From Our Partner Growers

    Cabbage, Red – Blackwater Farms

    Collards – Little Pond Farm

    Lettuce, Red Leaf – Urban Vegetable Project

    Parsley – Little Pond Farm

    Squash, Yellow/Green Mix – Urban Vegetable Project

    Strawberries – Topside Produce Company

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

    Caramelized Sweet Potato and Carrot Medley with Walnut Cranberry Glaze

    Ingredients:

    • 2 large sweet potatoes, peeled and cubed
    • 4 medium carrots, peeled and sliced into rounds
    • 3 tablespoons olive oil
    • 2 tablespoons maple syrup (or Cane Syrup!)
    • 1/4 cup dried cranberries
    • 1/2 cup chopped walnuts
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon ground cinnamon
    • Salt and black pepper to taste
    • 2 tablespoons balsamic vinegar

    Instructions:

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    2. In a large bowl, toss sweet potatoes and carrots with olive oil, smoked paprika, cinnamon, salt, and pepper until evenly coated.
    3. Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
    4. While vegetables roast, combine maple syrup and balsamic vinegar in a small saucepan over medium heat. Add dried cranberries and simmer for 5 minutes until slightly thickened.
    5. Remove vegetables from oven and transfer to a serving bowl. Drizzle with cranberry glaze and toss gently to coat.
    6. Top with chopped walnuts and serve warm.

    Recipe adapted from: https://www.shaykeerecipes.com/caramelized-sweet-potato-carrot-medley

  • CSA 2023 Fall Week 10

    Green & Yellow Beans

    Dandelion Greens

    Sweet Habanero Peppers

    French Breakfast Radishes

    Spring Mix

    Strawberries (POF)

    Fingerling Sweet Potatoes

    Green Tomatoes

    This Week’s Recipes

    Sweet Habanero “No Heat” Hot Sauce
    •  2 Tbsp Toasted Sesame Oil
    • 20 Habanada Peppers (Stems Removed, Halved)
    • 1 Medium Yellow Onion (Sliced)
    • 4 Cloves Garlic (Peeled and Chopped)
    • 2 Cups of Water
    • 1 Lemon (Zest)
    • 1/4 Cup Agave Nectar
    • 1 Cup Rice Vinegar
    • 1 tsp Ground White Pepper
    • 1/4 tsp Salt

    Instructions

    1. Prepare all fresh ingredients as directed above.
    2. In a deep skillet, add the oil, peppers and onion. Sauté over medium heat until fragrant. Approx 5 minutes.
    3. Add the garlic and water. Bring to a simmer and cook for 10 minutes.
    4. Remove the skillet from the heat and add the lemon zest. Allow to rest for 15 minutes.
    5. After the sauté has rested, transfer it to a blender along with the rest of the ingredients.
    6. Blend on high until very smooth.
    7. Use a funnel to pour it into sterilized containers.
    8. Refrigerate and keep for up to one month. Enjoy!

    Recipe from Meatless Makeovers

    Green Tomato Salsa Verde

    Ingredients

    • 1 pound green, unripe tomatoes
    • Olive oil
    • Salt and pepper
    • 1 jalapeño, chopped
    • 2 garlic cloves, chopped
    • 1/2 cup finely chopped onion
    • 1/4 cup chopped cilantro
    • 1/2 teaspoon ground cumin
    • Juice of 1/2 lime

    Instructions

    1. Slice the tomatoes in half lengthwise and place them in a baking dish. (If using smaller varieties—say, 2 inches or less in diameter—you can leave the tomatoes whole.)
    2. Add a generous drizzle of oil and a sprinkle of salt and pepper and toss to combine.
    3. Spread the tomatoes across the baking dish and broil for about 15 minutes until the skins are nicely charred on top and the fruits have started to collapse. (If using smaller fruits, keep an eye on them to ensure they don’t burn to a crisp.)
    4. Remove the tomatoes from the oven and set aside to slightly cool.
    5. Add the tomatoes, jalapeño, and garlic to a blender or food processor and puree until smooth.
    6. Pour the mixture into a medium bowl, then stir in the onion, cilantro, cumin, and lime juice. If desired, add salt to taste.

    Recipe from Garden Betty

    Dandelion Green Bruschetta

    Ingredients

    • 1 tablespoon sherry vinegar
    • ½ teaspoon sugar
    • Pinch of salt
    • Freshly ground black pepper
    • 4 strips bacon
    • 2 eggs
    • 2 slices toasted sourdough bread
    • 1 clove garlic
    • ½ pound dandelion leaves, washed and dried
    • 1 tablespoon olive oil

    Instructions

    1. Pre-heat the oven to 450 degrees F.
    2. Mix the vinegar with the sugar and salt until those dissolve. Set aside.
    3. Lay the bacon flat in a cast iron skillet or heavy pan and place in the hot oven. Roast the bacon until it is crisp (about 10 minutes), turning once.
    4. Boil the eggs for 8 minutes, then dunk in cold water and peel. Chop them roughly—the yolks should be barely set.
    5. While the bacon and eggs are cooking, toast the bread. As soon as it is toasted rub both sides with the raw clove of garlic, cut each slice in half and set aside on a plate.
    6. As soon as the bacon is cooked, remove it from the pan and set aside. Pour off all but 1 tablespoon of the rendered bacon fat. Immediately toss the dandelion leaves into the fat in the very-hot pan and stir. Add the vinegar mixture at once and toss again, adding the olive oil last. Pile the wilted leaves onto the toasted bread, break the bacon into pieces, and scatter on top of the dandelions. Finally add the egg. If there are any pan juices left, drizzle these over the top of your bruschetta. Serve at once.

    Recipe from Gardenista

  • CSA 2023 Spring Week 5

    Here’s a peek inside this week’s CSA share – we’re delighted to bring this spring abundance to your kitchen!
    • Italian Basil
    • Celery
    • Panisse Lettuce
    • Scallions
    • Snow Peas
    • New Red Potatoes
    • Squash Mix
    • Strawberries
    • Tokyo Turnips

    Let’s hear it for our strawberries – they’re making a comeback! This has been our most challenging strawberry season in a decade. As farmers we’re at the mercy of the weather and natural cycles. We’re in control little beyond how we interact with our soil and crops. Last December’s freeze was a classic example, when we used water to save our citrus trees. The days of running sprinklers saved our trees, but it reduced the fertility in the soil. We traded off an abundant 2023 strawberry crop for the potential of citrus over the next decade.

    We’re delighted to report that all was not lost! This week’s share brings a quart of our resilient and luscious berries. What makes them extra-special is that they’re grown on real beds of straw mulch to ensure optimal flavor and nutrition. With our commitment to sustainable farming practices, you can rest easy knowing that FSO berries are never grown on plastic! They’re handpicked at the peak of ripeness, guaranteeing a burst of juicy sweetness in every bite. Keep that flavor alive for a few extra weeks with our small-batch jam recipe below.

    Another long-awaited flavor in this week’s share is our Italian basil. Basil is delicate – like many of us in Florida, it doesn’t like the cold! 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.

    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. TIP: Flavors are even more intense the next day.

    Small Batch Strawberry Jam

    Ingredients:

    • 1 quart fresh strawberries, hulled
    • 1 ½ cups organic cane sugar a
    • ¼ cup lemon juice
    • pinch of sea salt

    Instructions:

    1. Heat large saucepan over medium-low heat and add strawberries, sugar and lemon juice. Stir until sugar is dissolved.
    2. Increase saucepan to medium-high to bring mixture to a boil. Continue to boil for 15 minutes or until thickened. If you have a candy thermometer, just boil until the temperature reaches 220°F. Remove from heat and add pinch of salt.
    3. Transfer the jam to a jar and let cool at room temperature. Store in fridge and use within 1 month.

    Celery Smoothie

    Ingredients:

    • 4 medium ribs celery (¾ cup chopped)
    • 1 large green apple
    • 1 banana
    • ½ teaspoon peeled and grated ginger or galangal (from fresh root)
    • 2 cups baby spinach leaves
    • ½ cup water
    • 10 ice cubes
    • 1 ½ tablespoons fresh squeezed lemon juice (1/2 lemon)

    Instructions:

    1. Roughly chop the celery. Chop the apple into chunks, leaving the peel on. Break the banana into pieces. Peel and grate or mince the ginger/galangal.
    2. Place everything in a blender and blend until smooth, stopping and scraping as necessary and adding a splash more water if it’s too thick. Drink immediately or store for up to 1 day.

  • CSA 2023 Spring Week 2

    Here’s a peek inside this week’s CSA box, an abundance of flavors, nutrition, and textures grown and harvested with love for your table!

    • Bok Choy
    • Collards
    • Red Butter Lettuce
    • Sweet Red Onions
    • Snow Peas
    • Black Spanish Radishes
    • Peaches
    • Bonita Sweet Potatoes

    Spring Festival This Weekend!

    Come on out to the farm THIS Saturday, April 15, for full day of festing! Guests will experience and tour the farm, enjoy live music, special events, delicious healthy food, shopping, and community! You’re even invited to get your hands dirty at our strawberry and calendula U-pick. Handwashing stations are available, too 🙂   More details, including registration, are on our event page.

    The sweet and luscious 2023 strawberries making their debut are grown on real beds of straw mulch to ensure optimal flavor and nutrition. With our commitment to sustainable farming practices, you can rest easy knowing that FSO berries are never grown on plastic! They’re carefully handpicked at the peak of ripeness, guaranteeing a burst of juicy sweetness in every bite.

    If you “accidentally” pick or order too many berries, jam is your best bet to utilize them! Like all homemade foods, one of the many benefits is that you can control the sugar level. A typical jam has a 1:1 ratio when it comes to sugar to fruit. Yikes! If you plan to consume your jam in a reasonable timeframe (i.e. one month), you don’t need to load it with sugar to increase the shelf life. And our strawberries are sweet enough to stand on their own without all the extra sugar. We can’t reveal Farmer Amy’s secret jam recipe (buy hers online while supplies last!) but are share another low sugar option below.

    A word of caution about those gorgeous black radishes in this week’s box: they’re spicier than other varieties (think horseradish. Our radish recipes below help take it down a notch for those who prefer a milder treat. Please share your kitchen magic with us and join us this Saturday to celebrate everything that’s awesome about your FSO farm and friends!

    Recipes

    Black Radishes with Truffle Oil & Caramelized Onions

    Ingredients:

    • 5 black radishes
    • 1 medium sweet onion
    • 2 tablespoons olive oil
    • 2 teaspoons black truffle oil
    • Crumbled sharp cheddar cheese (to taste)
    • 1 tablespoon fresh chives
    • salt and pepper

    Instructions:

    1. Prep Your Ingredients: Preheat oven to 425ºF. Scrub the black radishes and trim off the tops and the bottoms and quarter. Peel, halve, and thinly slice the onion. Finely chop the chives.
    2. Brown the Onions: Heat one tablespoon of olive oil in a skillet. When hot and just shimmering, add the sliced onions. Stirring regularly, continue to cook the onions for about thirty minutes or until they’ve caramelized and are golden brown. The Kitchn offers an amazing how-to for browning onions perfectly every time.
    3. Cook the Radishes: Remove the onions from the pan and set aside. Add another tablespoon of olive oil to the skillet and add the radishes. Season with salt and pepper and coat the radishes with oil and cook in the oven for about 25-30 minutes or until golden brown on the bottoms and tender.
    4. Truffles: Carefully remove the skillet from the oven and add the onions back to the pan and combine with the radishes over medium heat. Add half the chives and stir to combine. Drizzle with two teaspoons of truffle oil. Remove the skillet from the heat and crumble half of the cheese into the skillet. Stir quickly to combine.
    5. Plate it Up: Spoon the radishes into a serving dish and top with the remaining chives and crumbled cheese. Enjoy! 

    Black Radish Chips

    Ingredients:

    • 2 pounds black radishes
    • 2 tablespoons extra virgin olive oil
    • salt and pepper to taste

    Instructions:

    1. Preheat oven to 400.
    2. Using a mandolin, slice the radishes 1/4 to 1/8 inch thick. Place in a large mixing bowl and toss with the oil, salt and pepper.
    3. Arrange the radishes on a single layer on a baking sheet covered with aluminum foil coated with cooking spray. Bake at 400 10 to 15 minutes, turn once, until lightly browned and slightly crisp. Remove to a wire rack to cool completely. Serve with your favorite dip.

    Low Sugar Strawberry Jam

    Ingredients:

    2 lbs fresh strawberries, hulled (approximately one quart)

    1 ½ cups organic cane sugar (or to taste)

    ¼ cup lemon juice

    pinch of sea salt

    Instructions:

    1. Heat large saucepan over medium-low heat and add strawberries, sugar and lemon juice. Stir until sugar is dissolved.
    2. Increase saucepan to medium-high to bring mixture to a boil. Continue to boil for 15 minutes or until thickened. If you have a candy thermometer, just boil until the temperature reaches 220°F. Remove from heat and add pinch of salt.
    3. Transfer the jam to a jar and let cool at room temperature. Store in fridge and use within 1 month.

    Julia Child’s Roasted Sweet Onions

    Ingredients:

    • large sweet onion
    • 1⁄2 tablespoon cheese, grated
    • olive oil, to taste (or Roasted Garlic, Herb Butter, to taste)
    • salt and pepper
    • 1⁄2 teaspoon fresh rosemary (or herbs of choice)

    Instructions:

    1. Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick.
    2. Bake in a 450 degree oven for 45 minutes or until carmelized.
    3. Remove from oven; cut it in half or open it up. Sprinkle it with grated cheese and olive oil or butter, herbs, salt and pepper.
    4. Bon appetite!