Tag: Sweet Corn

  • Last CSA Share of the 2019 Spring Season!

    We are finishing out our 14 week spring season with some delicious Organic and non GMO Sweet Corn, Sweet Italian Basil, Malabar Spinach, Cured Red Sweet Onion, Tri Colored Potatoes, Eggplant, Corno Di Toro Peppers, Edamame, Mixed Potatoes (red, white, purple) Juliet Tomatoes and some sweet Blueberries Melons.

    Sorry about the Blueberries folks but we couldn’t end the season without a little surprise now could we. All of our Wednesday and Thursday CSA Members will receive sweet Cantaloupes grown on the farm. Saturday markets will most likely have melons too but we won’t know until Friday, and that’s the way it goes.. Welcome to farming! 🙂

    Cantaloupe- Our melons are picked when they are presumed ripe, however, we are currently growing several different varieties all with different characteristics which can make it difficult to know for sure, the only way to know for certain that you have a deliciously sweet and ripe melon is to cut into it. If you happen to get an unsatisfactory melon please let us know and we will try our best to replace it with a good one the following week at one of the farmers markets.

    Malabar Spinach is not exactly a spinach, It actually belongs to the Basellaceae family (vine family of flowering plants) and is a very warm season crop unlike traditional spinach. There are two main species of Malabar spinach: Basella alba (included in your share) which has green stems and thick fleshy leaves, and Basella ruba which has red stems, we grow that too. The mucilaginous texture is especially useful as a thickener in soups and stews. Mucilage is a thick, gluey substance produced by nearly all plants. You will notice when you bite into it that it is thicker and the inside of the leaf tends to be a bit gooey for lack of a better word. It is most popular on sandwiches and in sautes.

    Click here for a simple and healthy  sautee recipe with Malabar Spinach

    Sweet Corn this sweet corn needs no introduction, just bite into it and you will see for yourself. My favorite way to eat this corn is raw, right off the cob but if you would rather cook it remove the husks, and bring a pot of water to boil. Boil the shucked ears for only 1 to 2 minutes, in unsalted water, do not overcook. Ok, ready for the whole truth?? You may have noticed that we cut the tops off of our corn and that is not necessarily for the ease and hassle free shucking but because the majority of our sweet corn crop has worm damage or undeveloped kernels at the very top of the ear. This is nothing to be alarmed about, it is just a natural process and how can you blame them? Who wouldn’t want to feast out on this delicious sweet corn?! Growing organic sweet corn takes practice, patience and most of all relentless determination. It takes time to learn what works well for your crop and what doesn’t through seasons of trial and error. “Pest management in an organic system is based on prevention. The goal is to have a healthy, balanced plant and soil system in which pest populations will be stay within tolerable limits. In a conventional system, synthetic pesticides may help a grower save the current crop from an immediate pest problem; however, in many cases, the problem recurs or another develops. The organic approach is based on the theory that major pest problems usually occur when something is out of balance in the system. Are the plants undernourished or stressed from growing too quickly? Is there a nutrient imbalance? Is the soil too wet or too dry? Has a good crop rotation been followed? Is there a diversity of plants to support beneficial insects? Thus, studying the problem and trying to determine why it occurred should help prevent similar problems in the future. This will, of course, take time to learn and develop”. –NCSU.EDU

    Edamame are immature soybeans in the pod. I apologize if you received some that were pretty thin and beanless. I took home a handful to experiment with and noticed many of the pods had little or no beans in them almost as if they were dehydrated or scorched by the sun. Some of them were plump bean pods holding one or two soybeans inside. The easiest and best way to eat edamame is to boil or steam the pods and serve with salt. Make sure you give them a good wash because they came straight from the field rather than the freezer. I soaked mine in water twice to make sure the sand and dirt were removed and then I put them in a microwave safe bowl with just enough water to cover the tops. I added a pinch or two of coarse ground sea salt and covered. I cooked they soybeans on high for two minutes, removed them and added another pinch of sea salt and let cool. The easiest way to eat edamame is to drag the seedpod between your upper and lower teeth to removing the soybean from the pod and discarding the unedible pod. It certainly won’t fill you up but it makes an enjoyable snack or appetizer.

    Japanese Eggplant is unique in that is has a tender skin so you don’t have to peel it, it also has a sweeter flavor than that of the classic Italian eggplant. The color varies from light pink, white, lavender and purple. Slice it thin longwise and throw it on the grill or chop it and stir fry it, the spongy flesh soaks up any marinade or sauce. Especially delicious with asian sauces, ginger and basils.  Eggplant is highly sensitive to ethylene, a natural gas that causes certain foods to ripen very quickly. So it’s best to keep eggplant stored separately from bananas, tomatoes, and melons, which are all high ethylene producers. You can keep eggplants out of refrigerator if you plan on using them within 2 days but if not I would suggest wrapping them in a dry paper towel and placing them in a reusable container or perforated bag in the produce drawer.

    Corno del Toro Peppers- The Corno di Toro or Bull’s Horn chile gets its name from its curved, long and slender pod that comes to a pointed tip, resembling that of a bull’s horn. When immature its skin is green and depending upon variety will ripen to a vibrant red or yellow hue when fully mature. Reminiscent of classic Italian frying peppers the Corno di Toro is an ideal variety for a traditional Italian appetizer, fried simply in olive oil and finished with sea salt and parmesan cheese. It is also a popular variety for cooking down to make Italian sauces. Whole peppers can be grilled, roasted or sautéed for use on sandwiches, pasta and pizzas. Their larger size also makes them an ideal pepper for stuffing with a combination of rice or pasta, herbs, and cheeses then roasting or baking. – SpecialtyProduce.Com

    Sweet Italian Basil- Fragrant and beautiful basil adds a fresh element to any dish, Top it on pasta, sprinkle it on pizza, or chop it up fine and toss it in some balsamic vinegar with some fresh mozzarella and Juliet tomatoes from your share for a deliciously simple, Italian classic..The Caprese Salad.

    Juliet Tomatoes– Great flavor, fresh or cooked. The Juliet is a larger sister variety of the well-known Santa grape tomato, and is one of the most disease resistant varieties available. The delicious, rich tomato flavor is ideal for salads, makes a great salsa, and fresh pasta sauce. Many farmers and chefs refer to it as a mini Roma because of it shape and deep red color.

    It has been such a pleasure to provide you with fresh, locally & sustainably grown produce. We hope you will join us for our Fall Season starting in October- Fall membership opening soon. Ciao for now- Shani

  • Weekly CSA Share June 6-9

    Braising Mix- This particular braising mix is a mixture of curly kale, collard green leaves and lacinato kale. It gets it’s name “braising” from the style it is cooked–braised. To braise something is to cook it slow, over wet heat, tenderizing methods similar to stewing. Since these leafy greens are a bit rough they need a little tenderizing to be easily digested. Many people use this braised mixture alongside a protein such as steak or chicken, enchilada or veggie fritata. Give the greens a quick rinse, toss them in a pan with some olive oil for a few minutes at first and then add water to simmer it down. Cook on low heat for another 15-20 minutes, throw in some garlic, salt, other veggies and serve it over some crispy red roasted potatoes.

    Red “New” Potatoes-

    Many recipes call for new potatoes, so what exactly is a new potato? The true definition of a new potato is what it sounds like – a potato that is newly harvested. When potatoes are first harvested the skin is more fragile. These young members of the potato family are among the most adaptable. Try them roasted, mashed, or boiled, or in potato salads and soups. Simply roasting them is a delicious way to prepare. Adjust  your oven rack to lowest position and heat oven to 450 degrees. Toss cut potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet. Roast until tender and golden brown, about 30 minutes.

    Juliette or Sungold Tomatoes-

     

    Sungold or Juliette tomatoes are an absolute treat. They are savory fruits with explosively sweet flavor. The rich-tasting, juicy cherries of hybrid ‘Sungolds‘ are an intense golden orange, almost tangerine, that absolutely glows on the vines. Juliet tomatoes are an adorable little bright red plum tomato.

    Green Onions/Scallions-

    Known as green onions, scallions, or spring onions, this member of the Allium family has a mild onion flavor that tastes great raw or cooked. An interesting way to use up any extra you may have is to make a Chinese Pesto by adding finely sliced green onions, ginger, and salt to vegetable oil in a heated pan. It goes well with any meat, especially on steamed chicken, and adds flavor to a bowl of plain rice or noodles.

    Corno del Toro Peppers OR Shishito Peppers- We did not have enough of each variety of pepper to supply all of our 70 CSA members so we split them up, some of you received Corno del Toro peppers while others received Shishitos.

    Corno Del Toro- an Italian favorite, these long, tapered, bull-horn shaped green peppers are sweet and spicy enjoy them sliced up and sautéed in a veggie stir fry. Larger peppers can be stuffed with your favorite meat, cheese and spice medley and grilled for a truly tasty treat! ‘Pepper Roulette’ anyone?? Shishito peppers are the smaller green peppers in your share, they are generally pretty mild but every once in a while (one in 15-20) you will get one that will knock your socks off but there is no way to know until it’s too late. These peppers are commonly served “blistered” sautéed in hot oil in a frying pan over medium, tossing and turning them frequently until they blister. Try them with some of the various dipping sauces: Ginger Ponzu, Sriracha Soy, Goat Cheese & Cilantro Lime,

    Korean Daikon Radish-

    Mu or Korean radish is a variety of white radish with a firm crunchy texture. Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor. Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to salads and slaws as a celery replacement or for an added CRUNCH!

    Thai Basil-

    Thai basil is a popular cooking herb, especially in Southeast Asian cuisines. It adds freshness and a bold, slightly spicy flavor to many Asian dishes, whether it’s infused in curries and sauces or used as a fresh garnish. Thai basil also offers several healing benefits, thanks to its anti-bacterial properties. Thai basil stands up to cooking a little better than sweet basil, making it a good choice for soups, stir-fries, and curries. It can also be eaten raw sprinkled over salads or cold noodles dishes, and used interchangeably with sweet basils in most recipes. Asian Pesto

    How to: store your basil..

    Japanese Eggplant-

    Not only is it tasty, but Japanese eggplant (which is technically a fruit) also has few calories – only 20 calories per cup – and is very low in saturated fat and sodium. It delivers a hefty nutrient punch of vitamin C, folate, potassium and manganese. An advantage of the Japanese variety of eggplant is that its thin skin doesn’t need to be peeled. There are many ways to cook it — try grilling, sautéing or baking thin slices.

    Sweet Corn-

    This sweet corn can be eaten right off the stock, it is naturally sweet and delicious. If you would rather cook it try a simple brush of butter, salt, and pepper, place on low heat over the grill and rotate for a classic summer treat! If your like me and just cant WAIT to get those corn kernels in your teeth eat it raw right off the cob, the milky sweet goodness will have you craving another and you’ll never mess with cooking it again!

    Only 1 More Week To Go…

    Peace, Love, and Good Clean Food

    – Shani

     

  • Weekly Spring CSA Share May 16-19

    This week you can look forward to:Korean Daikon Radish,Baby Red Cabbage,Rainbow Carrots,Baby Fennel, New Red Potatoes, Sweet Corn (the first of the season), Cured Sweet Onions, and Red Leaf Lettuce.

    Korean Daikon Radish- Wondering what those large white, oval, tubers are in your share? Wonder no longer… Those are Korean Daikon Radishes. They have a firm crunchy texture and milder tasting flavor when compared to the purple daikon radish or the watermelon radish. Add them to any dish for an extra crunch or check out the recipes Chef and Nutrition expert, Jacque, provided. Take your pick or try them all…

    Spiralized Daikon Radishes: Remove root and stem end from Daikon radishes. Place a large Daikon radish on spiralizer. Create long thin strands according to spiralizer directions. Use as a snack, side dish or garnish for salads or use in any of the following recipes.

    Probiotic Daikon Radishes (AKA Pickled Radishes): Wash a quart mason jar with hot water. Place 1 teaspoon fresh dill, 2 garlic cloves, 2 hot peppers, cardamon or other favorite herb in bottom of jar. Add enough cut, cubed, julienne or spiralized Daikon radish to fill the jar, packing just slightly. Combine 1 cup vinegar, 1 cup water, 2 teaspoons sugar and 1 teaspoon salt. Pour vinegar mixture over radishes to fill the jar with in ½ inch of the rim. Place on counter for several days or until radish is brined. Store in refrigerator up to several weeks.

    Roasted Vegetables: Cut Daikon radishes and other root vegetables such as carrots, turnips, red potatoes into chunks. Toss with 2 tablespoons olive oil, 10 fresh sage leaves, salt and pepper. Place on parchment covered sheet pan and Roast at 400 degrees for 20 to 30 minutes or until tender, stirring twice.

    Spring Rolls with Daikon Radish: Combine 1 cup each of shredded radish, carrot, cabbage or other favorite vegetables with 3 tablespoons soy sauce, ½ teaspoon grated ginger and 1 teaspoon Sirachi sauce. Add 1 cup rice noodles softened according to package directions. Roll up about ¼ cup of vegetable mixture in spring roll wrappers and seal with a bit of water.

    Baby Red Cabbage- Raw purple cabbage is often chopped up and tossed in salads, it makes for a beautiful contrast. The color is also great to decorate tacos with. Tip: Lemon juice helps preserve the color when cooking it.

     Rainbow Carrots- The taste between different colored carrots isn’t extreme, yet there is some bit of difference. It’s subtle and it mainly shows up when you eat them raw.

    Orange Carrots – Contain about 4 times the USDA recommended dose of vitamin A and lots of beta-carotene. They are just a tad earthy and quite sweet, good raw or cooked.

    Purple Carrots- Have an intensely sweet flavor, often a touch of bitterness that can sometimes  have a little peppery side note.

    Yellow Carrots- They have a mild flavor with hardly any of the earthiness of other colors of carrots, and they’re notably a bit sweeter than orange, red, or purple carrots. They work particularly well roasted or glazed (cooked in a pan with a bit of butter and sugar.) -The Spruce

    Baby Fennel- Baby fennel, that’s exactly what it is. Fennel has a similar taste to that of anise, and is one of the primary ingredients of absinthe. Baby fennel is harvested before it grows its large bulb; the bulb we are familiar with. On baby fennel, the bulb is small and immature but still very tasty. Chop it up and put it in stir fry or try it in the chowder below. The fennel fronds make for a great garnish or try them sprinkled in a salad or on top of a soup.

    New Red Potatoes- We use the word “NEW” referring to a potato that was just harvested rather than ones that have been out of the ground for a long time or ones that have a thicker skin that you peel. Not these babies, they have ever so thin skin you don’t have to peel them, just give them a good wash and prepare as you wish.  The weather we’ve been having this past week makes me want to snuggle up and eat some comfort food. I asked our Jacque if she had and idea of some kind of corn and potato chowder that she could share with me:

    Corn and Potato Chowder

    ¼ cup chopped onion

    2 cloves of garlic, minced

    2 tablespoons olive oil

    2 cups cubed potatoes (with skins if desired)

    ½ cup water

    1/2 cup cubed Daikon radish

    1 cup fresh cut corn

    ¼ cup flour

    4 cups milk or cream

    1 teaspoon salt or to taste

    ¼ teaspoon pepper

    2 tablespoons minced, fresh parsley

    1 tablespoon minced, fresh thyme

    4 small fennel fronds as a garnish if desired

    Sautee onion and garlic in oil until tender. Add potatoes, water and radish. Cook on medium heat until potatoes are tender, about 10 minutes. Add corn. Stir a small amount of the milk into the flour to make a smooth paste. Stir into vegetable mixture. Stir in milk and seasonings. Cook over medium heat until mixture starts to thicken, stirring constantly. Garnish each serving with fennel fronds.

    Sweet Corn- The first of the season. You might find that some of the cobs are pretty small and there is a good reason for that. First off, it is the first of the season so it is very small. The kernels have not developed to be the size that you would normally expect from a piece of corn. On the flip side, this makes it sooo delicious to eat raw. I saw Jaime take a bite of raw corn. I looked at him like he was crazy and he, knowingly, urged me to try it. I was amazed at how sweet and delicious it was. Since then, I rarely cook corn from our farm anymore. The other reason they are so small is due to our quality assurance measures, most if not all organic corn grown in Florida will have worms in it. As unappetizing as that may seem, it is the truth and do you blame them? As Matt says ” I don’t want to eat any corn that a worm wouldn’t want to eat.” That being said we take extra measures to free the corn of any worm or worm damage by lopping off the top of the corn before it gets to our customers.

    Cured Sweet Onions- These are the same sweet onions you know and love from the past few weeks but they have been “cured” for 4 weeks in our dry storage . The outer translucent yellow or beige like peeling is in-fact the outside layers of

    the onion that have dried up. Most onions you find in the supermarkets are this way. No need to store these in your fridge they like a dark dry place somewhere away from moisture.

    Red Leaf Lettuce- Our Red Leaf is nutrient dense, flavorful, and adds vibrant color to any salad mix.

    Try a very simple vinaigrette recipe pairing for your lettuce, like the one
    Chef Amy Secol recommended –Classic Vinaigrette Dressing.

    Peace, Love & Good Clean Food -Shani