Tag: Sweet baby carrots

  • CSA 2023 FALL WEEK 11

    Bok Choy

    Baby Carrots

    Daikon Radishes

    Grapefruit

    Baby Lettuce Mix

    Shishito Peppers

    Sweet Potatoes

    Turmeric

    Cherry Tomatoes (Meacham Urban Farm)

     

    THIS WEEK’S RECIPES

    SWEET POTATO BOWL with CARNE ASADA

    INGREDIENTS

    • 1 ½ teaspoons smoked paprika
    • 1 ½ teaspoons cumin
    • 1 teaspoon granulated garlic
    • 1 teaspoon granulated onion
    • ½ teaspoon coriander
    • ¼ – ½ teaspoon chipotle powder (depending on desired level of spiciness)
    • 1 ½ pounds skirt steak
    • Avocado or olive oil
    • Salt & Pepper
    • Zest and juice of 1 lime
    • 8 cloves garlic, pressed through garlic press
    • 2 ½ pounds sweet potatoes, peeled and cut into semi-circles or large dice
    • 12 shishito peppers, washed and dried
    • 8 ounces cherry tomatoes, halves
    • 1 cup black beans
    • 1 avocado, sliced
    • Cotija cheese, cilantro, lime wedges, as garnish

    Chipotle Garlic Sauce Ingredients:

    • ½ cup sour cream
    • ¼ cup mayonnaise
    • 3 cloves garlic, pressed through garlic press
    • 1 to 2 chipotle peppers (depending on desired level of spiciness)
    • 2 teaspoons adobo sauce from chipotle peppers (more or less depending on desired level of spiciness)
    • Lime juice from ½ lime
    • Zest from ½ lime
    • Salt

    INSTRUCTIONS

    1. Begin by gathering and prepping all of your sweet potato bowl ingredients according to the ingredient list above to have ready and organized for use.
    2. To a ramekin or small dish, add the smoked paprika, cumin, granulated garlic and onion, coriander and chipotle powder, and mix with a fork to combine. Reserve 1 teaspoon of this spice mix and set it aside to season the sweet potatoes with.
    3. Add the skirt steak to a large bowl or glass dish, and sprinkle the remaining spice mixture over the meat, and drizzle in about 2 to 3 tablespoons of the avocado oil, a generous couple of sprinkles of salt and pepper, the zest and juice of 1 lime, plus the pressed garlic, and rub this seasoning into the meat to coat it well. Set the steal aside to marinate while you prep the other ingredients.
    4. Preheat your oven to 400°, and line a large baking sheet with parchment paper or foil.
    5. Next, add your sliced or diced sweet potatoes to a large bowl, and drizzle in about 1 to 2 tablespoons of the avocado oil, and sprinkle in the reserved 1 teaspoon of seasoning mix. Add in a couple of good pinches of salt and pepper as well, as toss the sweet potatoes in the seasoning to coat.
    6. Turn the seasoned sweet potatoes out onto your prepared baking sheet in a single layer, and roast for 25 to 35 minutes, until easily pierced with a paring knife or fork.
    7. While the sweet potatoes roast, gather and prep your chipotle garlic sauce ingredients according to the ingredient list above to have ready and organized for use.
    8. To prep the sauce, add all ingredients to a bowl, and mix together with a whisk or spoon until completely combined and blended. Keep the sauce cold in the fridge (you can place it into a squeeze bottle, if you’d like).
    9. Next, place a grill pan or cast iron skillet over high heat, and drizzle in about 1 to 2 teaspoons of the oil. Once very hot, add in the shishito peppers in a single layer (work in batches, if necessary), and allow them to char/blister on that first side for 2 to 3 minutes. Turn the peppers to allow them to blister on the second side for another couple of minutes, then remove from skillet and sprinkle with salt. Set aside.
    10. Into the same skillet or grill pan, add the halved grape tomatoes, and allow those to char and soften slightly for roughly 1 to 1 /2 minutes, then sprinkle with salt and spoon into a dish to hold.
    11. To grill the skirt steak, add the skirt steak to the grill pan or cast iron skillet and sear for about 3 minutes per side, or until cooked through to your liking. Set the carne asada aside and allow it to rest for 5 to 10 minutes, then slice or cut into small cubes.
    12. To assemble the sweet potato bowls, add some of the roasted sweet potatoes to a shallow bowl, and top with some of the carne asada. Add three blistered shishito peppers, a spoonful of the charred tomatoes, a couple of spoonfuls of the black beans and some avocado slices, and drizzle over some of the chipotle garlic sauce.
    13. Garnish with Cotija cheese, cilantro and lime wedges, and enjoy.

    Recipe from The Cozy Apron

    ROASTED SWEET POTATO AND SHISHITO PEPPER HASH 

    INGREDIENTS

    • 4 sweet potatoes, peeled and cut into cubes
    • 1 onion, cubed
    • 2-3 tablespoons olive oil
    • 1 tablespoon ground cumin
    • 1 teaspoon black pepper
    • 8 shishito peppers, sliced into rounds
    • 1 jalapeno pepper, sliced into thin rounds
    • ¼ cup soy sauce
    • 2 tablespoon rice wine vinegar
    • ½ cup queso fresco or feta, crumbled (optional)
    • ¼ cup cilantro, coarsely chopped
    • Lemon or lime wedges (optional) lime

    INSTRUCTIONS

    1. Preheat the oven to 400 degrees F.  Grease a rimmed baking sheet, roasting pan or oven-safe skillet with olive oil.
    2. Place the sweet potatoes and onions on the baking sheet. Drizzle with a little olive oil, and sprinkle with the cumin and black pepper. Roast until lightly browned, about 5-8 minutes.
    3. Turn them over, add the shishito peppers and jalapeños and drizzle over more of the olive oil, soy sauce and rice wine vinegar. Cover with foil or a lid and roast until sweet potatoes are tender, about 10-15 more minutes.
    4. Spoon into serving dishes, pour over some of the juice from the roasting pan and sprinkle queso fresco and chopped cilantro over the top. Squeeze some lemon or lime over and serve.

    Recipe from Farm Fresh To You

    ANCIENT GOLDEN MILK- TURMERIC

    Soothing and immune boosting-Ancient Golden Milk

    INGREDIENTS

    • 1 teaspoon diced up tumeric (use a ginger grater if you have one)
    • 1/2 teaspoon coconut oil
    • Freshly ground black pepper to taste (1/4 tsp is a good place to start)
    • 1 cup milk of your choice
    • 1 teaspoon of honey (or agave)
    • Ground cinnamon, cardamom pods are optional.

    Combine all the ingredients in a small saucepan, warm over low heat stirring continuously until it steams. Remove from heat and strain with a mesh strainer (you do not need to strain it but I liked the creamy smooth texture without the bits of turmeric and black pepper). Sprinkle a little cinnamon or garnish with a cinnamon stick. Sit back, relax and let the turmeric work its superpowers.

  • Carrot Soup

    Once used for morning sickness, this carrot soup is a simple remedy that can be both a meal or a side dish.

    Ingredients

    1 small onion, chopped
    1 clove garlic, minced
    2 tablespoons olive oil or lard
    6 medium carrots, chopped
    2 teaspoons dried dill
    4 cups vegetable stock
    Salt and pepper to taste
    Garnish with basil or fresh mint (optional)

    Instructions

    1. Sauté onion and garlic in olive oil or lard over medium-low heat. Add carrots, dill, turmeric, pepper, and salt. Sauté for another 10 minutes.
    2. Add stock, bring to a boil, and reduce to simmer for about 30 minutes. Allow to cool.
    3. In a blender, puree the soup, return to pot, and simmer for 30 more minutes.
    4. Can garnish the carrot soup with basil or fresh mint.

    Find more recipes here!

  • Spiced Coconut Vegetables

    A simple vegan delight!

    Ingredients

    1 tbs coconut oil

    1 tbs fresh minced ginger

    1 small pepper, diced

    1 tsp ground Turmeric

    1 tsp ground Coriander

    1 cup sliced carrots

    1 tbs cane syrup

    1 cup chopped broccoli

    1 cup fresh green beans

    1 cup diced potato

    1 tbs chopped basil

    1/3 cup chopped cashew

    Directions

    1. Heat coconut oil in large pan over medium height. Add seasonings and sauté for 3-5 minutes.
    2. Add vegetables, cook for 8-10 minutes
    3. Add coconut milk and maple syrup, bringing to a simmer.
    4. Bring in the cashew, simmer for 3 to 4 minutes.
    5. Remove from heat and garnish.

  • CSA 2023 Winter Week 11

    Here’s what to look forward to in this week’s CSA box:

    • Baby Carrots
    • Bok Choy
    • Celery
    • Collards
    • Cherokee Red Lettuce
    • Spring Mix
    • Red Radishes
    • Beans, Yellow & Green mix – Passion Organics Farm
    • Sweet Pepper Mix – Little Pond Farm

    This week we’re shining a spotlight on celery. It’s a sad fact that this vegetable can sometimes get taken for granted. Not everyone can appreciate its true superpower: aromatic qualities. Cajun cooks prize this so much they include it in the “holy trinity” with onion and bell peppers. Same goes for French chefs who use it in their famous Mirepoix alongside onions and carrots. We love the smell and the taste, including in juice, which is especially soothing at bedtime. Celery has Magnesium, which lowers stress by stimulating your neurotransmitters. In other words, celery sends your brain a message to chill out. Why do you love celery? Send us your photos and recipes to @frogsongcsa. We love sharing your kitchen inspiration!

    Spicy Celery Stir Fry – The Defined Dish

     Ingredients

    • 2 tablespoons avocado oil
    • 1 teaspoon toasted sesame oil
    • 6 cups julienned celery (about 1 head of celery)
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon crushed red pepper flakes (or to taste; 1 tsp is hot, 1/2 tsp medium, 1/4 tsp is mild)
    • 1/4 cup low-sodium chicken broth
    • 3 tablespoon coconut aminos
    • 1 tablespoon rice vinegar
    • 2 teaspoons arrowroot flour

    Instructions

    1. Heat the avocado and sesame oil in a large skillet or wok over high heat. When hot, add the celery, salt, pepper and crushed red pepper flakes and cook, stirring, until the celery is slightly tender and browned, about 4 minutes.
    2. Meanwhile, in a small bowl, whisk together the broth, coconut aminos, rice vinegar and arrowroot and stir until well combined and the arrowroot has dissolved.
    3. Pour the sauce into the skillet and continue to cook, tossing occasionally, until the sauce thickens and the celery is well coated in the sauce; 3 to 4 more minutes.

    Kale, Sausage & Sweet Pepper Pasta – adapted from eatingwell.com

    Ingredients:

    • 1 tablespoon olive oil
    • 2 links FSO chorizo, diced into small pieces
    • ¾ cup sweet peppers, chopped
    • ½ medium onion, chopped
    • 4 cups chopped kale
    • 2 cloves garlic, minced
    • ¼ teaspoon crushed red pepper (Optional)
    • 1 ½ cups water
    • ¾ cup whole-wheat penne pasta (3 oz.)
    • 2 tablespoons grated Parmesan cheese

    Instructions:

    1. Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook, stirring, until no longer pink, 2 to 4 minutes. Transfer to a plate.
    2. Add sweet peppers and onion to skillet; cook, stirring occasionally, until softened, about 5 minutes. Stir in kale, garlic, crushed red pepper (if using), and the sausage; cook, stirring, until the kale is wilted, about 3 minutes.
    3. Stir in water and pasta; bring to a boil, stirring occasionally. Reduce heat to medium-low, cover, and cook until the pasta is tender, 8 to 10 minutes. Sprinkle with Parmesan and serve immediately.

    French Mirepoix 

    To make this mirepoix recipe you’ll need two parts onion, one part carrot, and one part celery, plus olive oil, butter, or lard.

    1. Prepare your vegetables. Trim the root ends and tips from the vegetables. Rinse and scrub the carrots and celery. Dry well.
    2. Chop your vegetables. The size you choose to chop your onions, carrots, and celery will vary depending on the recipe being prepared. However, as a general guideline: for sautéed recipes, chop small (¼-inch to ½-inch), for soups and stews, medium size (½-inch to 1-inch), and for stock, broth, or blended soups, larger size (1-2 inches).
    3. Cook vegetables over medium-low heat. Add the olive oil to a large skillet set over medium-low heat. Add the onions, carrots, and celery, mixing well to coat. Cook, stirring often, for 10-12 minutes, or until softened and onions are translucent. Adjust heat to prevent vegetables from browning.

    You can use mirepoix in lots of different recipes! Usually it forms the base of soups, stews, sauces, braises, and casseroles.

    SPRING SEASON RENEWAL INFORMATION

    We’re gearing up for our Spring season, Wednesday, April 5th – Saturday, July 1st.  Want to renew but not sure how? We’ve made it easy: On March 26, all CSA Memberships will automatically renew and charge to your card on file. If you decide not to renew, no problem! Please opt out by emailing us before March 26. For more information, visit our website frogsongorganics.com. Thank you for supporting our farm and organic farmers!

  • CSA 2023 – Winter Week 5

    Murasaki Sweet Potatoes… y’all? Although they’re sometimes labeled “Japanese sweet potatoes,” did you know Murasaki sweet potatoes originally hail from Louisiana? Murasaki means “purple” in Japanese. True to their name, the purple skinned/white fleshed Murasaki looks and tastes like many Asian types, but they were developed right here at home. Another fun fact about these quirky tubers: the sweet potato emoji is a Murasaki!

    Murasakis are dry and starchy so they can be used much like you would russet potatoes. They’re great for roasting; cooked on high heat, they get irresistibly crispy on the outside and soft and tender on the inside (hello, purple oven fries!). We’ve included one of our favorite Murasaki casserole recipes below for members to try at home. The dish is as beautiful as it is tasty and nutritious. We’d love to see your photos and hear what you think on social! Tag us @frogsongcsa, friends! 

    This week members will also enjoy:

    Frog Song Organics

    Baby Green Cabbage

    Baby Carrots

    Purple Kohlrabi

    Romaine Lettuce

    French Breakfast Radishes

    Spring Mix 

    Murasaki Sweet Potatoes

    Worden Farm

    Dill 

    Roma Tomatoes

    Murasaki Casserole – adapted from unconventionalcooks.com

    Prep Time: 25 minutes, Cook Time: 20 minutes, Total Time: 45 minutes

    Ingredients:

    • 2 Murasaki sweet potatoes
    • 4 tbsp. butter
    • 1/4 cup sugar (or substitute with Frog Song Cane Syrup to taste) 
    • 1/4 cup milk
    • 1 tsp. cinnamon
    • 2 egg yolks

    Instructions:

    1. Peel potatoes and chop into small pieces of roughly the same size.
    2. Boil potatoes until tender (approximately 15 to 20 minutes.) Drain and pour into a large mixing bowl.
    3. Mash with butter, sugar, cinnamon, and milk while still warm. Allow to cool, then mix in one of the egg yolks.
    4. Pour into a 9 inch round or square baking dish and use the back of a spoon to make a design of your choosing on the surface.
    5. Break apart the remaining egg yolk with a fork and brush the entire yolk over the surface of the casserole being careful not to flatten the design. 
    6. Bake for 10 minutes at 350 degrees to heat it through then put under the broiler for up to 10 minutes to brown the top.

    Sautéed French Breakfast Radishes – adapted from heartbeetkitchen.com

    Ingredients:

    • 1 small bunch of radishes leaves removed and trimmed, then sliced in half vertically
    • 1 cup arugula
    • 1/4 cup vegetable broth (water will work in a pinch, but they won’t be as flavorful and you’ll need to add a little more salt)
    • 1 1/2 tablespoons ghee or butter
    • 1/4 teaspoon fine salt
    • 4 sprigs of fresh thyme
    • Dash of fresh dill

    Instructions:

    1. In a small saucepan, bring the broth to a simmer, then whisk in the ghee or butter. Add radishes, salt and thyme, then stir to coat.
    2. Cover the pan, then cook so that there are bubbles barely around the edges, about 20 minutes.
    3. Remove cover and raise heat to medium-high, cook for 3 minutes to reduce the liquid. Serve warm over a bed of arugula. 

    FSO tip: Radish greens are totally edible! Lightly sauté and add to your dish for a boost of vitamins and minerals like iron, magnesium, and potassium.

    Roast Cabbage Wedges – adapted from goodto.com 

    Ingredients:

    • 1 small green cabbage, cut into 8 wedges, core trimmed
    • 4-5 tbsp olive oil
    • 1 tbsp caraway, or cumin, seeds
    • Salt and freshly ground black pepper
    • 1 large lemon, cut into 4 wedges

    Instructions:

    1. Preheat oven to 425°F. Brush the cabbage wedges all over with oil. Place on a baking tray and sprinkle with the seeds and season well. Add the lemon wedges.
    2. Roast for about 25-30 mins, turning them over halfway through cooking. Squeeze lemon juice over before serving.