Tag: Sweet onions

  • CSA 2026 WINTER WEEK 10

    From Our Farm

    Arugula

    Carrots, Rainbow

    Chard, Rainbow

    Collards FRI + SAT ONLY

    Cilantro

    Lettuce, Red Leaf

    Onions, Sweet

    Radishes, Red or French

    Sweet Potatoes Murasaki

    From Our Partner Growers

    Kale, Lacinato – Urban Vegetable Project – WEDS + THURS ONLY

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

    Radish, Carrot & Cilantro Salad

    Ingredients:

    • 1 1/2 pounds radishes, very thinly sliced
    • 1 1/2 pounds medium carrots, thinly sliced
    • 6 green onions, chopped
    • 1/4 cup coarsely chopped fresh cilantro

    Dressing:

    • 1 teaspoon grated lemon zest
    • 1 teaspoon grated orange zest
    • 2 tablespoons extra-virgin olive oil
    • 3 tablespoons lemon juice
    • 3 tablespoons orange juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

    Instructions:

    1. In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.

    Recipe adapted from: https://www.tasteofhome.com/recipes/radish-carrot-cilantro-salad/

  • 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!

  • CSA 2023 Winter Week 13

    National Farmworker Awareness Week

    When you see food in the grocery store, farmer’s markets, or inside your CSA box, you’re looking at the result of an incredible amount of skill and physical labor from people who work on farms. Our nation’s 2.5 million farmworkers face long hours of arduous work to make that food possible, often putting themselves at risk. Check out National Farmworker Week blog post to learn about the issues facing our country’s 2.5+ million face, as well as how your support of organic farmers is making a difference at Frog Song and helping us build a better alternative to the industrial food system.

    Week 13 CSA Box

    For this final week of our Winter 2023 season, here’s what the amazing group of farmworkers at FSO have picked and packed fresh for your table:

    • Bok Choy
    • Baby Green Cabbage
    • Celery
    • Galangal
    • Red Leaf Lettuce
    • Sweet Onions
    • English Peas
    • Murasaki Sweet Potatoes
    • Tokyo Turnips

    Featured Vegetable: Tokyo Turnips

    When you picture turnips, usually a largish veggie with white purple comes to mind. So, when you open this week’s CSA share, you might mistake those small white bulbs in your box for radishes… until you take a bite and taste their mild flavor. Our Tokyo turnips are delicate and wonderful steamed or pickled. We’re also sharing one of our favorite ways to roast them, along with storing tips

    Of course ALL veggies are awesome, but what makes these little guys special? Well, for starters let’s talk about the greens. Eat them! There’s tons of good stuff there like Vitamins A, B6, C, E & K, as well as manganese, calcium, copper, and iron. They’re also good for your tummy with lots of fiber and nitrates that your heart will love.

    This is a surprisingly versatile vegetable. You can serve them raw, lightly sauté (be sure to sauté those greens too!), pickle ‘em, or roast.

    If you are not planning to eat them right away, the best thing to do is to cut the green parts, roll them in paper towels (which keeps them dry), and keep them in the fridge. You can place the roots (turnips) in a plastic bag and store them in your fridge as well. As long as they are kept sealed, they would be fresh up to a week. The important thing here is to make sure that they are not wet.

    Miso Roasted Tokyo Turnips – adapted from foolproofliving.com

    Ingredients:

    • 2 pounds of Japanese turnips rinsed* and cut in half – green parts reserved
    • 3 tablespoons white miso paste divided
    • 3 tablespoons olive oil divided
    • coarse sea salt
    • freshly ground black pepper

    Instructions:

    1. Pre-heat the oven to 425F. Line a baking sheet with parchment paper. Set aside.
    2. Whisk together the 2 tablespoons of miso paste and 2 tablespoons of olive oil in a bowl.
    3. Spread the turnips on the prepared baking sheet. Drizzle with the miso-olive oil mixture and toss to coat. Bake for 12-15 minutes making sure to rotate the turnips halfway through the baking process. Let turnips cool, then sprinkle with black pepper. Taste for seasoning.
    4. Rinse the greens and chop. Sauté greens until they are lightly wilted, 2-3 minutes. Stir in the rest of the miso paste and make sure that the green leafs are coated with the paste. Add in ¼ teaspoon freshly ground black pepper. Taste for seasoning.
    5. Transfer the warm greens in a large salad bowl. Spread the roasted turnips on top of the greens.
    6. Serve immediately.

    Green Curry Paste with Galangal – adapted from yummly.com

    Ingredients:

    • 1 stalk lemongrass
    • 3 green chilies (we recommend FSO jalapeno)
    • 4 Tbsp. sweet onion
    • 5 cloves garlic
    • 1 galangal (thumb-size piece of, OR ginger, thinly sliced)
    • 1/2 cup fresh, chopped, cilantro leaves & stems
    • 1/2 cup fresh basil
    • 1/2 tsp. ground cumin
    • 1/2 tsp. ground white pepper
    • 1/2 tsp. ground coriander
    • 1 Tbsp. soy sauce or tamari
    • 1/2 tsp. salt
    • 2 Tbsp. lime juice
    • 2 Tbsp. Frog Song cane syrup
    • 4 Tbsp. coconut milk (enough to blend ingredients together)

    Instructions:

    1. Place all ingredients in a food processor, chopper, or blender.
    2. Process well to form a fragrant paste. Taste-test for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat.
    3. Store in the refrigerator for us to one week or freeze. Enjoy!

    Sweet Onion Jam – adapted from Californiagrown.org

    Ingredients:

    • 1/4 cup extra virgin olive oil
    • 3 large sweet onions cut into a 1/4-inch dice
    • 2 large thyme sprigs
    • 2 bay leaves
    • 1 rosemary sprig
    • 1/2 cup FSO cane syrup
    • 1/2 cup white wine vinegar
    • coarse salt to taste

    Instructions:

    1. In a large Dutch oven or heavy-bottomed pot heat the olive oil over medium-high heat until shimmering.
    2. Add the onions and cook over medium-high heat, stirring frequently, until golden brown. About 15 minutes.
    3. Tie the herbs together with kitchen twine and add the bundle to the onions. Reduce the heat to low and cook, stirring until fragrant, about 3 minutes.
    4. Pour the cane syrup over the top of the onions and increase heat to high. Cook without stirring until it becomes an amber-colored caramel. This should take 4-6 minutes. Reduce the heat to low, add the vinegar and simmer until the jam is thick, about 5 more minutes.
    5. Discard the herb bundle and season the onion jam with salt to taste. Let cool before serving.

  • CSA 2023 Winter Week 8

    This week’s share:

    Spring Onion
    Bok choy
    Rainbow Chard
    Watermelon Radish
    Murasaki Sweet Potato
    Galangal Root
    Gai Lan (flowering broccoli)
    Bok Choy
    Red Lettuce
    Mini Sweet Peppers from Worden Farm

    Galangal vs ginger. Is there a difference?

    At a glance that might look like ginger root in your CSA box, but look closer: notice the dark brown rings and tannish color? Touch it. The peel is stronger, and it seems dense, right? Nope, definitely not ginger. So what exactly is it? It’s galangal (as known as Thai ginger), same rhizome family but more like cousins than siblings.

    How do they compare? Well, galangal’s more intense, bitter, and spicier than ginger. It gives recipes an earthier note than it’s sweet cousin. Galangal is bold and citrusy and a perfect complement to lemongrass and/or coconut milk. Use it as a spice in marinades, soups, and stir-fries. Dehydrate to make a powder that keeps indefinitely, or store in a loosely sealed plastic bag lined with a paper towel and place it in the fridge for up to three weeks.

    Health Benefits

    Like ginger, galangal has a myriad of health benefits. For starters, it’s packed with Vitamin C and potassium that boosts immunity and keeps our heart healthy. In Ayurveda, it’s prized as a remedy for fevers, jaundice, heart ailments and bone disorders. Beauty tip: a mug of warm galangal tea will boost collagen production. Steep in hot water for 15-20 minutes and sweeten with FSO cane syrup or honey. However you enjoy it, let us know! Follow us on social to share kitchen inspiration with other members, and keep the photos coming to @frogsongcsa!

    Want to know what’s cooking at the farm? Check out Farmer John’s weekly updates, find out what’s happening in the field, and glean a few of his own kitchen tips.

    FSO tip: Puree galangal before adding to recipes to prevent clumping, prolong freshness and prevent mold. You can also store the puree in the freezer to toss into soups, smoothies, or sauces later.

    Galangal Coconut Soup with Seminole Pumpkin

    adapted from netmeds.com

    Ingredients:

    1 medium galangal, finely chopped

    2 cups coconut milk

    3 tbsp black pepper powder

    1 small Seminole pumpkin, cut, peeled and boiled (can substitute other pumpkin)

    1 tbsp soy sauce

    2 tbsp lime juice

    3 sweet onions, sliced

    Salt, as needed

    Instructions:

    1. Heat the coconut milk, adding some water in a vessel on medium flame.
    2. Put in the galangal pieces and black pepper powder and stir for 10 minutes.
    3. Add the pumpkin slices and cook for another 2 minutes so they become soft and slightly mashed.
    4. Pour in the lime juice, spring onions, soy sauce, salt and allow it to boil for 5 minutes until all the flavors blend.
    5. Turn off the stovetop, adjust for salt and pepper and serve hot.

    Bok Choy with Lemongrass, Pecans, and Galangal

    adapted from mjskitchen.com 

    Ingredients:

    2 Tbsp. coconut oil

    1 pound bok choy, ends removed and leaves/stalks sliced vertically

    4 large garlic cloves, thinly sliced

    1/2 cup pecans, cut vertically

    1/4 tsp lemongrass powder

    1/4 tsp galangal, grated

    sea salt, to taste

    cracked pepper, to taste

    Instructions:

    1. Heat the coconut oil in a skillet on medium heat.
    2. Add the Bok Choy, garlic and pecans. Sauté for 5 to 7 minutes. (The amount of time depends on how crispy you like your bok choy stalks.)
    3. Season with lemongrass powder, galangal, sea salt and pepper. Toss and sauté for 1 minute.
    4. Remove from heat and serve.

    Dim Sum Style Gai-Lan

    adapted from food.com

    Ingredients:

    1 lb Gai-Lan

    2 tsp salt

    1 tsp baking soda (to preserve broccoli’s color)

    1 garlic clove, sliced

    1 inch galangal peeled and grated

    2 tsps toasted sesame seeds

    Sauce

    3 tbsp oyster sauce

    3 tbsp water or chicken broth

    1 tbsp mirin or sherry

    1 tbsp FSO cane syrup

    Instructions:

    1. Rinse Gai Lan and trim the end of the stems.
    2. Bring eight cups of water to a boil in a large saucepan or stock pot.
    3. Stir in salt, baking soda, garlic and ginger.
    4. Add gai-lan. Cover and simmer about 4 minutes, until the broccoli turns bright green and is tender-crisp.
    5. Drain and serve drizzled with the oyster sauce and sprinkled with sesame seeds.

    Sauce: Mix oyster sauce with water or broth, mirin and FSO syrup in a small saucepan. Bring to a boil to melt the sugar. Remove from heat.

  • Winter 2022 CSA – Week 8

    In our CSA shares this week, we will include the following delicious produce:

    • Broccoli
    • Baby Green Cabbage
    • Cilantro
    • Citrus – oranges or grapefruit
    • Sweet Onions
    • Tokyo Turnips
    • Fresh Turmeric Root
    • Bonita Sweet Potatoes
    • Beets – Worden Farm

    Spiced Turnips (Shalgam Masala) – All Recipes

    Ingredients
    • 2 tablespoons vegetable oil
    • 1 large onion, chopped
    • 1 teaspoon ginger-garlic paste
    • 2 small green chile peppers, seeded and chopped
    • 2 tomatoes, chopped
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • ½ teaspoon ground turmeric
    • salt to taste
    • 2 cups peeled and cubed turnips
    • ⅔ cup hot water
    • 1 teaspoon brown sugar
    Instructions
    1. Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
    2. Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.

    Roasted Roots with Turmeric-Tahini Dressing – Flamingo Estate

    Ingredients

    • 2 pounds small root vegetables, cut in quarters (sweet potatoes, turnips, rutabaga, potatoes, beets)
    • Olive oil
    • Kosher salt
    • 1 tbsp toasted sesame seeds
    • 1⁄2 cup cilantro, chopped

    For the Dressing

    • 1⁄4 cup tahini
    • 1 clove garlic
    • 3 tbsp fresh lemon juice
    • 2 tbsp olive oil
    • 1 inch piece fresh turmeric (or 1⁄4 tsp ground turmeric)
    • 1⁄4 tsp cayenne pepper
    • 1⁄4 tsp freshly ground black pepper
    • Kosher salt
    Instructions
    1. Preheat oven to 400° F.
    2. Place the roots onto a rimmed baking sheet. Drizzle with olive oil and kosher salt. Toss to evenly coat.
    3. Place in the oven and cook for 35-45 minutes or until the roots are tender and caramelized.
    4. Put all ingredients for the dressing into a blender and blend until smooth.
    5. Arrange the roots onto a platter and drizzle with the dressing. Top with sesame seeds and cilantro.

    Chinese Longevity Noodles with Cabbage & Steamed Broccoli – Purple Carrot

    Ingredients
    • 1 oz fresh ginger
    • 2 cloves garlic
    • 1 scallion
    • 2 tbsp sesame oil
    • 2 tbsp tamari
    • 2 tbsp cashew butter
    • 2 tbsp rice vinegar
    • 8 oz chopped green cabbage
    • 10 oz fresh ramen noodles
    • 6 oz broccoli florets
    • 1 tbsp vegetable oil*
    • Salt and pepper*
    Instructions
    1. Prep the vegetables – Place a medium saucepan of salted water on to boil for the ramen noodles. Peel and mince 2 tsp ginger. Peel and mince the garlic. Thinly slice the scallion.
    2. Mix the cashew sauce – In a medium bowl, whisk together the minced ginger, minced garlic, sesame oil, tamari, cashew butter, rice vinegar, and 3 tbsp warm water.
    3. Cook the cabbage – Place a large skillet with 1 tbsp vegetable oil over medium-high. Once hot, add the green cabbage and a pinch of salt and pepper. Cook until softened, about 4 to 5 minutes. Remove the skillet from the heat while you cook the noodles.
    4. Cook the noodles – Once the water in the saucepan is boiling, add the fresh ramen noodles and cook until al dente, about 1 minute. Drain the noodles and rinse with cool water to stop the cooking process. Return the saucepan to high heat with a few inches of salted water for the broccoli.
    5. Finish the noodles – Return the skillet with the cabbage to medium-high heat. Add the cooked noodles and cashew sauce to the skillet and gently toss to combine. Cook until heated through, about 1 to 2 minutes.
    6. Serve -add the broccoli florets to the boiling water and cook until crisp-tender, about 2 to 3 minutes, and then drain. Divide the longevity noodles between bowls. Top with the sliced scallion and steamed broccoli. Enjoy!

    Miso Turmeric Ginger Dressing – One Green Planet

    Ingredients
    • 1 2-3 inch piece fresh turmeric root
    • Juice of 1 medium navel orange ( about 1/2 cup)
    • 1 garlic clove, grated
    • 1 teaspoon grated ginger root
    • 1 1/2 tablespoons gluten-free white mellow miso
    • 2 teaspoon apple cider vinegar
    • 1 tablespoon maple syrup
    • 1/4 teaspoon sea salt
    • A pinch of cayenne
    • Fresh ground pepper
    Instructions
    1. Coarsely chop and place into a high-speed blender. Add the juice of 1 medium orange. Using a micro plane grater, grate the garlic clove into the blender. Using the same micro planer, grate 1 teaspoon of fresh ginger root and add to the blender. Add the rest of the ingredients and blend until smooth.
    2. Adjust salt and pepper to taste if desired. Store in a glass jar.

    Sautéed Beet Greens – Food Network

    Ingredients

    • Olive oil, to coat pan
    • 2 bunches beet greens, washed and cut into 2-inch pieces
    • 2 cloves garlic, minced
    • 1 teaspoon crushed red pepper flakes
    • Zest and juice of 1/2 lemon
    • Kosher salt and freshly ground pepper

    Instructions

    Heat a medium sauté pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.