Tag: Sugar Cane

  • CSA 2026 WEEK 41

    From Our Farm

    Basil, Italian

    Persimmons, Fuyu

    Potatoes, Kennebec

    Sugar Cane

    From Our Partners

    Beans – Tendwell Farm

    Cucumbers – Watsonia

    Lettuce, Red Leaf – Tendwell Farm

    Radishes, Watermelon – Clem’s Organic Garden

    Tomatoes, Grape – Tendwell Farm

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

    Roasted Sweet Mini Peppers

    Ingredients:

    • 16 oz mini sweet peppers and sliced in half and removed seeds
    • 2 tablespoon olive oil
    • 2 cloves garlic peeled and minced
    • salt and pepper to taste
    • 1 tablespoon basil fresh- chiffonade (roll up and slice thinly)

    Instructions:

    1. Preheat oven to 350 degrees F (176 C)
    2. Place the peppers on baking sheet. Drizzle with olive oil, garnish with minced garlic and salt and pepper to taste and toss well. Lay the peppers with the inside of the peppers facing up.
    3. Bake peppers for about 15 minutes (depending on the size of your sweet mini peppers, if using regular bell peppers it will take longer as they are thicker). Flip sweet mini peppers over with the caramelized outside facing up and then bake for another 5 minutes, until the edges and golden and the peppers are fork tender.
    4. Garnish with fresh basil and serve with Tuscan bread or your favorite dishes.

    Recipe adapted from: https://www.hwcmagazine.com/recipe/how-to-roast-sweet-mini-peppers/

  • CSA 2026 WINTER WEEK 5

    From Our Farm

    Bok Choy

    Carrots, Baby (loose)

    Galangal

    Sugar Cane

    Sweet Potatoes, Okinawa

    From Our Partner Growers

    Collards – Blackwater Farms

    Mushrooms – Artisan Mix – Fungi Jon

    Onions, Green/Scallions – Little Pond Farm

    Parsley – Little Pond Farm

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

    Bok Choy and Mushroom Stir-Fry

    Ingredients:

    1 pound baby bok choy

    4 teaspoons vegetable oil

    2 garlic cloves, chopped

    1 teaspoon minced fresh ginger

    5 ounces small fresh mushrooms, (cut into clumps),

    rinsed, tough parts of stems trimmed

    2 tablespoons Shaoxing rice wine* or dry sherry

    1 tablespoon soy sauce

    2 teaspoons toasted sesame oil

    1/8 teaspoon each kosher salt and pepper

    Instructions:

    1. Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
    2. Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
    3. Add rice wine and cook for 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
    4. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.

    Recipe adapted from: https://sunset.com/recipe/bok-choy-mushroom-stir-fry

  • CSA 2026 WINTER WEEK 3

    From Our Farm

    Carrots, Sweet Baby

    Dandelion Greens

    Lettuce, Romaine

    Spring Mix

    Sugar Cane

    Sweet Potatoes, Yams, Fingerling

    Turmeric

    Cabbage, Green Baby

    From Our Partner Growers

    Beets – Urban Vegetable Project

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

    Superfood Salad

    Ingredients:

    ½ cup cooked wild rice (prepared in advance)

    1 large sweet potato

    2 tablespoons olive oil, divided

    1 raw beet

    2 radishes

    ¼ cup shredded cucumber

    1/2 avocado

    2 tablespoons chopped cilantro

    1 handful spinach

    1 handful mixed greens

    1 lime

    1 tablespoon pepitas

    Instructions:

    Prepare the wild rice in advance, according to the package instructions.

      Preheat oven to 450°F.

      Dice 1 large sweet potato; place it in a bowl and mix with enough olive oil to coat, a sprinkle of kosher salt, and fresh ground pepper. Line a baking sheet with parchment paper and place the potatoes onto the sheet; roast until tender, about 25 minutes.

      Peel and thinly slice the beet. Thinly slice 2 radishes. Peel and grate ¼ cup cucumber. Slice ½ avocado. Chop 2 tablespoons cilantro.

      To serve, place the salad greens and spinach in a bowl. Arrange small piles of each vegetable and the rice. Drizzle with the juice of 1 lime and 1 tablespoon olive oil. Top with sunflower seeds or pepitas.

      Recipe adapted from: https://www.acouplecooks.com/superfood-salad/

    1. CSA 2025 FALL WEEK 10

      From Our Farm

      Beans, Tricolor

      Citrus, Oranges

      Onions, Scallions – SAT

      Spring Mix

      Sugar Cane

      Radishes, Purple Daikon, Loose

      Sweet Potatoes, Yams, Fingerling

      From Our Partner Growers

      Broccoli – Blackwater Farms

      Cabbage, Red – Blackwater Farms

      Leeks – Little Pond Farm – WED/THURS

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

      Roasted Sweet Potato Salad with Orange Vinaigrette

      Salad Ingredients:

      • 10 ounces total, any combination of spring mix, arugula or baby spinach (about 6 cups)
      • 4 ounces goat cheese, crumbled
      • 1 apple, preferably sweet, cut into matchsticks
      • 3 cups Roasted Sweet Potatoes
      • 1½ cups Candied Pecans
      • ¾ cup Orange Vinaigrette

      Vinaigrette Ingredients:

      Whisk together or shake in a jar

      • 2 tablespoons vinegar, try our new pear cider vinegar!
      • 2 -3 teaspoons grated orange zest
      • ⅓ cup fresh orange juice, from 1 orange
      • 2 teaspoons honey
      • 2 teaspoons Dijon mustard
      • ⅓ cup extra-virgin olive oil
      • 2 tablespoons minced shallot
      • ½ teaspoon sea salt
      • ¼ teaspoon freshly cracked black pepper

      Instructions:

      1. In a large serving bowl, toss the spinach, arugula, ¾ of the goat cheese, ¾ of the apple, 2 cups roasted sweet potato, and 1 cup candied pecans with ¾ of the orange vinaigrette until everything is coated.
      2. Top the salad with the remaining goat cheese, apples, sweet potatoes, and pecans. Drizzle with the remaining dressing and serve immediately.

      Recipe adapted from: https://themodernproper.com/roasted-sweet-potato-salad-with-orange-vinaigrette

    2. CSA 2022- Fall week 9


      This week the CSA will contain the following from Frog Song Organics:

      • Satsuma citrus
      • Oranges
      • Dill
      • Romaine Lettuce
      • Mustard Greens
      • Jalapeno Peppers
      • Scallions
      • Sugar Cane

      And from our partners at Little Pond Farm:

      • Carrots

      This week you will find satsuma, a small, sweet, seedless form of tangerines, originating in Japan. These are easy peel and delicious to enjoy as or snack and excellent to toss in a salad. Enjoy!

      Satsuma Mandarin Winter Salad- adapted from Cooking On The Weekends

      Ingredients
      • zest of about ½ of a lime
      • juice of 1 lime (about 2 tablespoons)
      • 1 teaspoon honey 
      • 1 tablespoon finely chopped scallions white ends (roots discarded)
      • 1½ tablespoons extra virgin olive oil 
      • ⅛ teaspoon salt
      • 1 tablespoon finely chopped basil, washed and dried
      • 1 pound Satsumas (about 6 satsumas)
      • freshly ground black pepper

      Instructions

      • Make the dressing. In a small mixing bowl, combine the lime zest, lime juice, honey, basil, shallots and salt. Then add the oil and whisk.
      • Prepare the fruit. Peel the Satsumas, and then slice them horizontally, into slices that are about ¼ inch thick.
      • Assemble. Either mix the Satsuma slices into the dressing, or arrange them on a plate or platter and drizzle the dressing over them. Sprinkle with freshly ground black pepper.

      Check back for more fun recipes shortly!