Tag: sweet potato fingerlings

  • 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. Winter 2024 Week 1

      Dill

      Sugar Belle Citrus (TFG)

      Calamondin Citrus

      Dandelion Greens

      Orange Baby Carrots

      Red Leaf Lettuce

      Sweet Habanero Peppers

      French Breakfast Radishes

      Fingerling Sweet Potatoes

      Happy New Year, CSA Members! It’s the first week of the 2024 Winter Season, and we’re so happy you’re here with us. Get ready for cool season veggies like peas, onions, broccoli, turnips, radishes, sugarcane, and lots of greens. It’s a highly generative season here where we reside, and for that we are grateful!

      This week, you’ll find citrus in your share that are small, orange and thin skinned. They are calamondins, also often called calamansi. Some describe them like a sour tangerine. The skin is so thin and tender that it’s edible and has a sweet flavor. The flesh and juice inside is sour, reminiscent of a lime or lemon. Taken together, it’s a pleasing mouthful of sweet and sour that will make your lips pucker and smile. You’ll find them used most often in marmalade, desserts, juiced in beverages, or enhancing dishes with that sweet/sour acidity. This citrus has a very short shelf life, so you won’t hardly find them in stores. Get to enjoying them sooner than later! Here are three recipes for using them three very different ways: in pie, as a drink, and with fish.

      THIS WEEK’S RECIPES

       

      Calamondin Refresher

      Ingredients

      • 4 Calamondin
      • 1 cup of club soda, seltzer water or water
      • 3 tablespoons of sugar
      • 2 cups of ice cubes

      Instructions

      1. Slice 1 calamondin, remove seeds, and set aside.
      2. Cut 3 calamondin in half, remove seeds, and squeeze the juice in to a tall glass.
      3. Add sugar and club soda to calamondin juice and stir until sugar dissolves.
      4. Add ice cubes and garnish with slices of calamondin.
      5. Serve & enjoy!
      Snapper with Calamondins and Brown Butter
      Ingredients
      1. 2 snapper (or other mild white fish) fillets
      2. 1/2 stick butter
      For the Spice Blend
      1. 1/4 teaspoon cumin
      2. 1/4 teaspoon oregano
      3. 1/4 teaspoon paprika
      4. 1/4 teaspoon black pepper
      5. 1/4 teaspoon coarse kosher salt
      For the Calamondin Relish
      1. 1/2 cup seeded, diced calamondins*
      2. 3 tablespoons olive or grapeseed oil, divided
      3. 2 cloves garlic
      4. handful of fresh parsley, roughly chopped
      5. 1/4 teaspoon salt
      Instructions
      1. Pat the snapper dry with paper towels.
      2. Combine the spices in a small dish and sprinkle over both sides of the snapper fillets.
      3. Heat the butter in a light-colored skillet over medium. Allow the butter to melt and begin to foam. Keep a close eye on it as the milk solids begin to brown. Give it a stir occasionally, and once it achieves a general medium-brown color, pour it into a small bowl.
      4. Wipe out the skillet and return it to the heat. Add 1 tablespoon of oil. Saute the diced calamondins and their juices until the peels become very soft. Add the garlic and stir for one minute. Stir in parsley and salt. Transfer to a small dish.
      5. Wipe out the pan once again, and add two tablespoons of oil. Saute the fish for a couple minutes on each side, or until the tip of a knife slips through the thickest part easily.
      6. Transfer the fish to a serving plate. Top with calamondin relish and drizzle with brown butter.
      Notes
      1. *Slice calamondins in half horizontally. Most of the seeds should be visible. Pop them out with the tip of a paring knife. Dice the fruit, including the peel, and be sure to reserve all the juice on the cutting board.

      Recipe from Suwanee Rose

      Calamansi Pie

      Ingredients

      Graham Cracker Crust

      • 1¼ cups graham cracker crumbs
      • ¼ cup granulated sugar
      • 5 tbsp unsalted butter melted and slightly cooled
      • pinch salt

      Calamansi Filling

      • 2 10-oz cans condensed milk
      • ½ cup sour cream
      • ¾ cup fresh calamansi juice or calamansi extract

      Instructions

      1. Preheat oven to 350F
      2. Mix graham cracker crumbs, sugar, salt and melted butter until evenly moist, resembling wet sand.
      3. Transfer mixture into a 9-inch pie dish and press firmly and evenly onto the bottom and slightly up the sides. Set aside.
      4. For the calamansi filling, combine condensed milk, sour cream and calamansi juice or calamansi extract. Stir until smooth and incorporated.
      5. Transfer into prepared pie dish and smoothen the top.
      6. Bake for 10-12 minutes or until tiny bubbles appear on the surface of the pie (usually beginning at the sides). The middle of your pie should have a slight jiggle but set everywhere else.
      7. Remove from oven, allow to cool slightly then chill in the fridge for 4 hours, preferably overnight.

      Recipe from The Unlikely Baker

    2. CSA 2023 Summer Week 12

       

      Baby Beets (COG)

      Bok Choy (OAF) – THUR/SAT

      Muscadine Grapes contain seeds (WAT)

      Curly Green Kale (COG) – THUR/SAT

      Green or Red Leaf Lettuce (NSOF)

      Moringa – WEDNESDAY

      Shishito Peppers

      Fuyu Persimmons

      Sweet Potato Greens – WEDNESDAY

      Yam Fingerling Sweet Potatoes

      Salad Tomatoes (NSOF)

      And just like that, it’s fall! Well, almost. We’re still a few months away from sweater weather, but we’re feeling the cozy vibes and inspired to turn on the oven. The Fuyu persimmon crumble recipe we share this week will give you your fall fix by filling your house with the wonderful, comforting smells of cinnamon and nutmeg. A word about those Fuyus in this week’s share: They’re a non-astringent variety, which means they don’t have tannins you get with other types. In other words, enjoy them when they’re firm or soft without a bitter mouth feel afterwards. What’s especially cool is that there isn’t a core so you can eat it (or use it) like an apple without throwing out anything. They’re perfect on charcuterie boards, in salads, or baked into desserts.

      We love seeing the kitchen magic you’re sending us on social (@frogsongcsa), and our friends at Urban Harvest want to see your recipes too! They’re publishing an e-cookbook, Rooted in Sunshine: Exploring the Vibrant World of Florida’s Heirloom Veggies, that uses Florida heirloom vegetables as a primary ingredient. They want to know how you’ve adapted recipes to include native veggies/fruit. As a thank you for your contribution, you’ll be entered into a raffle for a chance to win some amazing prizes. Deadline is September 30. Learn more and get involved here, and keep the recipes and photos coming our way!

      Honey Beet Bread

      Ingredients:

      • 2 packages active dry yeast
      • 1-1/2 cups warm water
      • 2 tablespoons honey
      • 1-1/2 cups grated uncooked fresh beets, squeezed dry
      • 1 cup warm milk
      • 2 tablespoons butter, softened
      • 2-1/2 teaspoons salt
      • 6-7 cups all-purpose flour

      Instructions:

      In a large bowl, dissolve yeast in warm water. Add honey; let stand for 5 minutes. Add beets, milk, butter, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

      Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.

      Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into 2 loaves. Place in 2 greased 9×5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.

      Bake at 350° until top begins to brown, 30-35 minutes. Remove from pans to wire racks to cool.

      Sweet Potato Bread

      Ingredients:

      • 1 cup FSO cane syrup (can substitute sugar or honey)
      • ½ cup vegetable oil
      • 2 large eggs
      • 1 ¾ cups sifted all-purpose flour
      • 1 teaspoon baking soda
      • ½ teaspoon ground cinnamon
      • ½ teaspoon ground nutmeg
      • ¼ teaspoon salt
      • ⅓ cup water
      • 1 cup cooked and mashed sweet potatoes
      • ½ cup chopped pecans

      Instructions:

      • Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan.
      • Combine FSO cane syrup and oil in a large bowl; beat well. Add eggs and beat until well combined. Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into the prepared loaf pan.
      • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

      Fuyu Persimmon Crumble

      Ingredients:

      Persimmon Filling

      • 1 lb fuyu persimmons sliced into 1 inch pieces
      • 1 tsp lemon juice
      • 2 tbsp granulated sugar
      • 2 tbsp light brown sugar
      • ½ tsp ground cinnamon
      • ¼ tsp ground nutmeg
      • ¼ tsp ground cloves
      • 1 tsp corn starch
      • ¼ tsp salt

      Crumble Topping

      • 1 cup all-purpose flour
      • ½ cup rolled oats
      • ¼ cup light brown sugar
      • ¾ tsp baking powder
      • ½ cup unsalted butter melted
      • ¼ tsp salt

      Instructions:

      • Preheat oven to 350 degrees F.
      • Combine all the ingredients for the persimmon filling into a bowl. Mix and spoon the filling into a small baking dish. Make sure the persimmons are evenly coated in the sugars and spices.
      • In a separate bowl, combine all the ingredients for the crumble. Mix until it comes together. Spoon the crumble on top of the persimmon filling.
      • Bake for 25-30 minutes until the crumble is golden brown.
      • Top with a scoop of vanilla ice cream and serve!

    3. CSA 2023 Summer Week 8

      Beets (COG)

      Galangal

      Muscadine Grapes, (SFO)

      Lacinato Kale (NSOF)

      Green Bell Peppers (WAT)

      Spaghetti Squash (COG)

      Green Zucchini Squash (WAT)

      Yam Fingerling Sweet Potatoes

      Slicer Tomatoes (NSOF)

      Fun fact: wine production in the US began in Florida, thanks to muscadine grapes like the ones in this week’s share (sorry, California). Back in the 1500s, a group of French Huguenot settled near Jacksonville and quickly realized our native grapes could be vinted. The problem was the taste; it just wasn’t like the wines they were used to at home. So, they added sugar. Lots of it. Most Muscadine is still made overly sweet, but surprisingly it wins the prize for highest amount of antioxidants among all the other grapes. It’s the only variety that contains resveratrol in both its skin and seeds (other grapes only have it in their skin). So, if you imbibe, try our simple wine recipe below and raise a glass to our native fruit!

      We’ve also tucked spaghetti squash from partner Clem’s Organic Garden into this week’s box. Food historians believe that before this veggie became a food staple in the Western Hemisphere, it served as a pre-Colombian bowl. Once the natives started to eat it, they loved it for being a great source of fiber and packed with Vitamins C and K. One thing about spaghetti squash though, it does require prep. We share basic instructions along with a decadent four cheese squash recipe to enjoy with your wine. Cheers!

      How to Cook Spaghetti Squash

      Ingredients:

      • 1 spaghetti squash
      • extra-virgin olive oil
      • sea salt and freshly ground black pepper

      Instructions:

      • Preheat the oven to 400°F.
      • Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
      • Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a bit firm. The time will vary depending on the size of the squash and can vary from squash to squash.
      • Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

      Four Cheese Spaghetti Squash

      Ingredients:

      • 2 spaghetti squash, halved and seeded
      • 1/8 cup extra-virgin olive oil
      • Kosher salt
      • Freshly ground black pepper
      • 1 tbsp. butter
      • 2 cloves garlic, minced
      • 1 tbsp. all-purpose flour
      • ¼ cup milk
      • ¼ cup chicken broth or veggie stock
      • ¼ cup shredded mozzarella
      • ¼ cup shredded Parmesan
      • ½ cup shredded provolone (can substitute cheese of your choice)
      • ½ cup shredded fontina
      • Chopped fresh parsley, for garnish

      Instructions:

      Preheat oven to 400°. On a large rimmed baking sheet, set the squash cut side up; brush with olive oil and season generously with salt and pepper. Bake cut side down until tender, 45 minutes.

      Make sauce: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then stir in flour and whisk until golden, 2 minutes. Stir in milk and broth and whisk until combined. Combine all the cheeses in a large bowl and stir the mix into the skillet, reserving 1/2 cup for topping. Whisk constantly until creamy. Season with salt and pepper.

      Scoop out spaghetti squash, leaving a shell around the skin and add to skillet. Stir until completely combined, then return to squash boats. Heat broiler on high.

      Top with remaining cheese and broil until golden. Garnish with parsley and serve.

      Old-Fashioned Muscadine Wine

      Ingredients:

      • 6 cups granulated sugar
      • 3 quarts filtered water
      • 1 quart mashed muscadine grapes
      • 1 (1/4-ounce) packet active dry yeast

      Instructions:

      In a large, cleaned, and sanitized gallon-sized glass container, dissolve sugar in water.

      Add mashed grapes to water and sprinkle active dry yeast over top, but don’t stir. Cover container with a clean cheesecloth or kitchen towel and place in a dark and cool area, ideally between 68 F and 72 F. Let mixture rest for 24 hours.

      Once a day has passed, stir mixture well and cover again, returning it to a dark and cool area. From this moment on, stir mixture every day at the same time, for a full week.

      After seven days of stirring and resting, strain liquid into another clean and sanitized gallon container with an air lock.

      Fill with additional water to come up to the top of the gallon container. Let wine ferment for six weeks in a cool and dark place.

      After six weeks, strain liquid again and place it in a clean gallon container. Cap lightly for three days to allow for any more fermentation to cease.

      Pour wine into bottles with an airtight cap and store in the fridge. Always store your homemade muscadine wine in a cool place and consume within 3-6 months.

    4. CSA 2023 Summer Week 2

      Dilly Beans

      Napa Cabbage (Clem’s Organic Gardens)

      Red Leaf Lettuce (New Sprout Organic Farm)

      Moringa

      Sweet Red Cured Onions

      Pineapple Pears

      Cubanelle Peppers

      Fingerling Sweet Potatoes

      Heirloom Tomatoes

      The Tree of Life

      The Moringa in this week’s share has deep roots, literally and figuratively. For centuries, it’s been called the Tree of Life. That’s a big name to live up to. Moringa meets the challenge. It’s mentioned as a cure of over 300 diseases in Ayurvedic medicine. Immune booster, check. Heart health, check. Anti-inflammatory, check… the list goes on and on. It has a heating virya (action), pungent, bitter rasa (taste), and pungent vipaka (post-digestive effect). Kapha and Vata doshas, take note!
       
      Moringa has a some pretty high profile endorsements too. Moses used the seeds at Sinai to purify and provide drinking water. The Mauryan warriors who defeated Alexander the Great used it before going into battle – they believed it was their secret weapon. The stems and leaves you’ll receive in your share are packed with nutrients, including vitamins A, C, and E, as well as minerals like calcium and potassium. We toss a handful of leaves in our pan every time we make dinner so we can enjoy the amazing health benefits without doing anything out of our normal schedule (hey, we can’t all be Moses, right?). It’s so easy! We’re excited to share this extraordinary plant with you this week. Check out our recipes below and let us know your favorite way to reap the benefits.

      Recipes

      Moringa Leaf Stir-fry

      Ingredients:

      • 1 cup moringa leaves
      • 1/4 teaspoon grated turmeric
      • 1/4 cup grated coconut
      • Pinch of salt
      • 1 tablespoon oil
      • 1/2 teaspoon mustard seeds
      • 1/4 cup shallots
      • 1 tablespoon diced chili pepper
      • 1 sprig curry leaves (optional)

      Instructions:

      • Wash and drain the moringa leaves. Get rid of all the thick sprigs. Finely chop the shallots.
      • Crush the shallots with the flat surface of your knife. Chop them.
      • Take the moringa leaves, grated coconut, turmeric powder, and salt in a mixing bowl and combine well.
      • Heat the oil in a pan, splutter mustard seeds followed by the chopped shallots.
      • After the shallots are cooked to tender, add crushed chilies and curry leaves.
      • Saute for a couple of minutes on a medium heat, then add the mixed moringa leaves and combine well.
      • Cook with the lid closed for 10 minutes. Add salt if required. Stir occasionally.
      • Open the lid, stir well, and cook for 2 minutes.

      Moringa Smoothie

      Ingredients:

      • 1 cup almond milk
      • 1/2 cup fresh moringa leaves
      • 1 frozen banana or pineapple, chopped

      Instructions:

      • Add almond milk, moringa, and frozen banana or pineapple to a high-speed blender.
      • Process until the smoothie is smooth and creamy. Serve immediately.

      Pineapple Pear Slaw

      Ingredients:

      • 2 large stalks celery, julienne cut
      • 2 Pineapple pears, peeled and julienned
      • ¼ cup fresh cilantro leaves, finely chopped
      • 2 green onions, thinly sliced, (scallions)
      • ½ inch knob fresh ginger, peeled and finely grated
      • 2 tablespoons lime juice, freshly squeezed
      • 2 tablespoons rice vinegar
      • ¼ teaspoon Thai chili pepper, very finely chopped (optional)

      Instructions:

      Whisk together the ginger, lime juice and rice vinegar, then toss with the remaining ingredients. Let stand for a few minutes before serving.