Tag: sugar snap peas

  • Winter 2022 CSA-Week 5

    Our members will enjoy the following freshly picked produce in this weeks box. Please try out some of the great recipes we’ve posted below!

    • Dill, bunched
    • Sweet Red Kale
    • Kohlrabi
    • Scallions, bunched
    • Sugar Snap Peas
    • Spring Mix
    • Fingerling Yams
    • Turmeric
    • Tokyo Turnips, bunched
    • Red Leaf Lettuce – Worden Farm

    Kohlrabi and Apple Salad- HowToMakeDinner.com

    Ingredients-

    • 1 medium kohlrabi
    • 2 granny smith apples
    • 1 handful fresh dill
    • 100 grams thick yogurt
    • 1 lemon (juice)
    • 1 pinch salt
    • 1 clove garlic (optional)
    • Ground black pepper (optional)

    Instructions-

    1. It’s up to you whether you’d like to shred, grate, or slice your kohlrabi. My preferred method is to use a mandoline to make thin slices, then slice those slices into matchsticks using a sharp knife. When cutting the kohlrabi this way, I find that the salad stays crunchy until the next day when I pack it for lunch.
    2. I’ve also had good success using the grater blade of a food processor, as shown in the video below, however the result is quite a fine texture and your salad won’t stay as crunchy for as long.
    3. No matter which way you slice it, I do recommend that you slice the apples using the same method for consistency.
    4. Make a quick dressing with the yogurt, salt, and lemon juice, and toss the sliced kohlrabi in it. Add the chopped fresh dill, and continue tossing until everything is nicely combined.

    Turmeric Golden Milk- DownShiftOlogy.com

    Ingredients-

    • 2 cups coconut milk, almond milk or cashew milk
    • 1 tsp ground turmeric
    • pinch black pepper
    • 1/4 tsp ground cinnamon
    • 1-2 tbsp maple syrup
    OPTIONAL ADDITIONAL INGREDIENTS-
    • 1/2 tbsp coconut oil
    • ginger
    • cardamom
    • peppercorns
    • vanilla extract or vanilla bean

    Instructions-

    1. Add all ingredients to a pot over medium heat and bring to a simmer. Simmer for 10 minutes to let the flavors meld.
    2. Pour into a cup and enjoy.

    Sautéed Tokyo Turnips With Greens- SeriousEats.com

    Ingredients-

    • Kosher salt
    • 1 1/2 pounds (675g) Tokyo (Hakurei) baby turnips, with green tops
    • 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
    • Freshly ground black pepper

    Instructions-

    1. Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it’s edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.
    2. Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.
    3. Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.
    4. Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.

    Garlic Parmesan Sugar Snap Peas- Diethood.com

    Ingredients-

    • 3 cups sugar snap peas , trimmed, rinsed, dried
    • 3 tablespoons STAR Roasted Garlic Olive Oil (see website if using regular olive oil)
    • 1/2 cup panko crumbs
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons finely chopped fresh parsley
    • salt and fresh ground pepper , to taste

    Instructions-

    • Preheat oven to 400F.
    • Grease a baking sheet with cooking spray or line it with parchment paper and set aside.
    • Combine sugar snap peas and olive oil in a mixing bowl and toss to coat.
    • In a separate bowl mix together panko crumbs, parmesan cheese, parsley, salt and pepper.
    • Add the panko mixture to the sugar snap peas and toss to combine.
    • Arrange in previously prepared baking sheet in a single layer.
    • Roast for 15 to 20 minutes, or until crispy, turning once during cooking.
    • Remove from oven and serve immediately.

    Enjoy 🙂

  • Weekly CSA Share: Week 9, May 1-4

    Welcome to May,

    This season is flying by and the temperature reaches into the mid 80’s and early 90’s you will start to see the transition from our leafy delicate greens and lettuces to our more heat resistant summer crops. This week, in your CSA share, we are pleased to offer you: Napa Cabbage, Sweet Baby Carrots, Lacinato Kale (dino), Red Butter Lettuce, Sweet Red Onions, Sugar Snap Peas, Mixed Baby Squash, and New This week: Purple Majesty Potatoes and Purple Daikon Radish.

    I enjoy telling my members how to use and prepare their veggies but what I don’t enjoy is sitting on the computer and typing it all up, editing and more editing and so on and so forth. Amy approached me and said “Hey why don’t you try a video blog..  you know, go through all the vegetables and say what they are and how to use them just in video form instead of writing like you usually do”. So here we go folks…Shani’s first Video CSA blog. Grab the popcorn, sit back and away we go…..

  • Weekly CSA Share May 2-5

    Welcome to May!

    This Weeks Vibrant Share Includes: Sweet Red Kale, Summer Squash, Sugar Snap Peas, Strawberries, Baby Lettuce Mix, Napa Cabbage, Rainbow Carrots, Sweet Onion, and Dill

    Strawberries: The beauty of our strawberries is that you can eat them right out of your CSA box. Unlike the majority of strawberry producers in the south, our strawberries are grown organically in the straw. This means we use straw mulch rather than the conventional black plastic and we use natural fertilizers like chicken manure and a boric acid bait sprinkled into the straw to deter bugs and other insects who want to taste the fruits of our labor before you get to. This year we did not spray our strawberries with anything at all, instead we took extra care in cleaning the field everytime we harvest strawberries so that there are no lingering or overly ripe berries enticing the various sweet-toothed creatures. Enjoy your grown-in-straw, strawberries.

    Dill: Eat dill and get a good night’s rest. The flavonoids and vitamin-B complex present in dill’s essential oils, activate the secretion of certain enzymes and hormones in our bodies which have calming and hypnotic effects, thereby helping people get a good night’s sleep. Try this herb on fish, on top of pasta’s, in salads or salad dressings like this one our co-owner Amy made for our 2018 spring farm tour last March. Dill Dressing

    Sweet Red Kale: This purple stemmed variety has tender leaves more so than other varieties of kale. Eat the leaves chopped up in salads or lightly sauteed with onion and garlic. Although they are edible, you may want to strip out the mature purple stems, no amount of cooking will soften them.

    Rainbow Carrots: The trendy rainbow carrots are growing in popularity among foodies all over the country and it’s no surprise. Not only are they delicious and particularly beautiful they are just as healthy as the typical edible orange tuber everyone knows and loves.

    Eat this now- Rainbow Carrots- Time Magazine Carrots are jammed with a wealth of nutrients, and medium-sized sticks are only 25 calories. Standard orange carrots contain vitamin A, and the other hued carrots are equally healthy. Here’s a brief break-down:

    • Orange: Beta and alpha carotene pigment. This promotes vitamin A production by the body, which is essential for healthy eyes.
    • Purple: Anthocyanin, beta and alpha carotene pigment. Purple carrots typically have an orange core, and their pigment-related nutrients may provide additional vitamin A and prevent heart disease.
    • Red: Lycopene and beta-carotene pigment. Lycopene is the same red pigment that gives tomatoes their deep color and is linked to a lower risk of certain cancers, such as prostate cancer.
    • Yellow: Xanthophykks and lutein. Both are linked to cancer prevention and better eye health.
    • White: The nutrients don’t come from the pigment but from the fiber, which promotes healthy digestion.

    “We want to expand the color and taste palate for consumers since we are so sorely lacking in fruit and vegetable consumption in the U.S.,” says Simon. “If we can get someone to eat another serving of carrots because it has an unusual color, that benefits our consumers. We have a problem not only with low intake of certain nutrients, but with obesity. Fruit and vegetable consumption is always listed as an area [in which] we can do better.”-Time Magazine

    Napa Cabbage: The flavor of napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It can be used raw or cooked, and the leaves can be substituted for regular cabbage in most recipes. Try this cabbage with a little tropical twist… For your next slaw, combine 2 cups of diced mango or pineapple, a finely diced jalapeño, 1 cup of mayonnaise (or substitute), 2 cups of shredded napa cabbage and 4 tablespoons of rice or red wine vinegar. Refrigerate for a couple of hours or overnight, and serve.

    Sugar Snap Peas: Sugar snap peas are a cool season, frost hardy vegetable, growing the best in Florida during the early spring months. Our peas and other legumes help increase the  nitrogen content of our soil, which is beneficial in growing tomatoes and cabbages. All you single ladies out there you better start checking those pea pods..There’s an old wives tale that says If a girl finds nine peas in a pod, the next bachelor she meets will become her husband.

    Baby Lettuce Mix: A stunning mix of different colors, shapes and textures, enjoy this baby lettuce variety because it’s almost too hot to grow this type of lettuce. Enjoy this baby mixture tossed with some sugar snap peas, rainbow carrots and a refreshing Dill Dressing.

    Summer Squash: Our summer squash variety is made up of Yellow crookneck, Patty pan and Zucchini. They all cook the same, simply cut or slice and enjoy them steamed, sauteed, baked, grilled or a variety of other ways.

    Sweet Onion: Known for their mild, even sugary, taste these onions contain more sugars and fewer sulfur-containing compounds than other onions do. Not that I am endorsing this.. but you should know that onions may cure baldness. Go ahead rub head with the onion. The onion juice supposedly encourages hair to grow “thick as thistles.”  Note: You may have to sleep alone, but at least you’ll have hair! 

    Check back next week for the Weekly Share blog post!

    Peace, Love, & Good Clean Food -Shani

  • Weekly CSA Share April 3-7

    Welcome to April!

    This Weeks Share Includes: Collard Greens, Watermelon Radish, Red Butter Lettuce, Sweet Onions, Rainbow Carrots, Dill, Green Cabbage and Sugar Snap Peas.

    Sweet Onions- Here at Frog Song we are growing a variety of sweet onion called Yellow Granex. Their mild flavor is attributed to their low sulfur vs. high water content.  The bulb is delicious and the greens are an amazing as well. This is the first time i’ve use the greens and I enjoy them just as much as the bulb of the onion. I sauteed the bulb first giving it a nice crispy braised texture and then added the greens in after, they only need about 5-8 minutes to cook.You can add the onion greens to your collards, chard, kale to give them a little flavor and you will never discard those delicious onion greens again.

    Red Butter Lettuce- Living up to it’s name, this melt in your mouth variety is buttery and tender from the first bite. It’s a colorful addition to any tossed salad or use the large bright leaves as a base for sliced fruits or cottage cheese. Red butter lettuce is a good match to light vinaigrette or lemon and oil mix.

    Rainbow Carrots- April 4th is International Carrot Day, what better way to celebrate this wonderful vegetable than to experiment with it. Chop it up in a salad, shred it for slaws or baking, juice it, (stay tuned next week for some delicious carrot juice recipes) or try them glazed. Follow this recipe from Cooking Light Magazine for some wonderfully delicious honey glazed carrots.

    International Carrot Day

    Add carrots and 1/2 cup of water to a pan; bring to a boil over medium-high. Cover and reduce heat to medium; simmer 5 minutes. Uncover, add 2 tbsp of butter and 2 tsp of honey to pan and cook, stirring occasionally, until liquid has evaporated and carrots are glazed and tender, about 3 minutes. Sprinkle with 1/2 teaspoon of salt, 1/4 teaspoon of pepper and garnish with some dill or parsley.

    Dill- Dill is one of the ancient herbs mentioned in the Bible and like so many other herbs, it originated in the Mediterranean region, specifically southern Russia and West Africa. A few teaspoons in a cup of boiling water was used as a tea to soothe infants with colic, to calm nerves, soothe upset stomachs, and promote sleep-Mercola.com. Sprinkle dill over any dish to give it a touch of class, it has a very powerful flavor so a little bit goes a long way. Store your dill with a paper towel in a plastic bag in the fridge to keep it freshest.

    Green Cabbage- Springtime is cabbage time here at Frog Song, you can be guaranteed one variety of cabbage in your share every week whether it be Bok Choy, Napa Cabbage, Red or Green Cabbage. This cool season vegetable belongs to the “Brassica” family, a broad family of common plants that also include brussels sprouts, cauliflower, kale, collards and broccoli. It is one of the widely cultivated crops around the world. Enjoy your green cabbage raw for maximum health benefits and flavor.

    Sugar Snap Peas- This sweet little pea has a crispy edible pod. Eat them raw alone or in a salad, or try them sauteed with some radish and dill from your share. Sauteed Radish and Sugar Snap Peas-Food52.com

    Watermelon Radish- This Beautiful Radish can brighten up your day. Use it raw to maximize its color and flavor or if it’s a little too spicy for your taste, cook it. Our friend Chef Forrest Masters of Sprout Kitchen in St. Augustine, Florida uses our watermelon radishes in several of her plant based meals, check out her website for delicious fully prepared, ready-to-eat plant based meals. The Sprout Kitchen is a loyal supporter of our farm and we appreciate their commitment to sourcing locally and providing fresh and healthy meals for their community!

    The Sprout Kitchen

    Collard Greens-  Like kale, collard greens contain substantial amounts of Vitamins A, C, K and Manganese. These nutrient dense leafy greens may be eaten raw however, if you have not transitioned over to a fully plant based diet the rich fiber overload may be a little hard on your digestive system, therefore most people prefer their collards cooked. Enjoy your fresh spring collards along with your sweet onions and cabbage from your share in a recipe from Allrecipes.com Smothered Collard Greens and Cabbage

    Tune in next week for more informational tid-bits and recipes.

    Peace, Love & Good Clean Food. -Shani