Tag: sweet potato greens

  • CSA 2026 WEEK 34

    From Our Farm

    Basil, Italian

    Peppers, Jalapeno – Tricolor Mix

    Potatoes, Purple

    Pumpkin (quarter)

    Sweet Potato Greens – WEDS/THURS ONLY

    From Our Partners

    Grapes, Muscadine – Santa Fe Organics/ Rainbow Star Farm

    Kale, Curly Green – Tendwell Farm – FRI/SAT ONLY

    Starfruit – Natasha and Zach – WEDS/THURS ONLY

    Tomatoes, Grape – Tendwell Farm

    Watermelon, Seedless – Watsonia – FRI/SAT ONLY

    Try out this great recipe we found around the web that feature items from your CSA share:

    Potato, Tomato, Corn and Basil Salad

    Ingredients:

    • 1 pound baby red potatoes, scrubbed (or purple potatoes!)
    • 5 medium ears of corn (about 3 pounds)
    • 1 pint grape tomatoes, halved lengthwise
    • 1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
    • 1 large bunch fresh basil, rinsed, dried, and leaves picked
    • 1/4 cup extra-virgin olive oil
    • 2 large lemons, juiced
    • 1 teaspoon kosher salt
    • About 15 grinds freshly ground pepper

    Instructions:

    1. Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
    2. Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
    3. Remove corn from water and also let drain. Use a chef’s knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

    Recipe adapted from: https://www.foodnetwork.com/recipes/dave-lieberman/potato-tomato-corn-and-basil-salad-recipe-1917221

  • CSA 2026 WEEK 30

    From Our Farm

    Basil, Tulsi

    Eggplant, Japanese

    Peppers, Sweet Habanero

    Potatoes, Purple

    Sweet Potato Greens

    From Our Partners

    Beets – Clem’s Organic Gardens

    Kale, Curly – Tendwell Farm

    Tomatoes, Slicer – Tendwell Farm

    Watermelon, Seedless – Watsonia

    Try out this great recipe we found around the web that feature items from your CSA share:

    Japanese-Style Mabo Eggplant with Tomato

    Ingredients:

    • 2 Japanese eggplants
    • 1 tomato (large)
    • 1/2 block firm tofu
    • 80 g (2.8 oz.) ground pork
    • 1 knob ginger (minced)
    • a small amount chili pepper (cut into rounds)
    • 1/2 Tbsp vegetable oil
    • a small amount of sesame oil
    • Japanese pepper powder as desired

    Sauce

    • 80 ml (2.7 fl. oz.) dashi/bonito broth
    • 1 Tbsp Kikkoman Soy Sauce
    • 1/2 Tbsp oyster sauce
    • 1 & 1/3 Tbsp sake (cooking sake)
    • 2/3 Tbsp sugar
    • 1/2 tsp potato starch (or cornstarch)

    Instructions:

    1. Wrap the tofu in a paper towel and set aside for 10 to 15 minutes to remove excess moisture.
    2. Roughly chop up the eggplants, slice the tomato into wedges.
    3. Mix together sauce ingredients.
    4. Heat the vegetable oil in a fry pan over medium heat and sauté the ginger, taking care not to scorch it.
    5. Once fragrant also saute the ground meat while breaking it apart. When half of the meat is browned, add in the eggplants (2) and the red chili pepper and sauté.
    6. Once the meat is crumbly, quickly re-mix and then add in sauce mixture and bring the mixture to a boil.
    7. Tear up the tofu while adding in, also add in the tomato, give all ingredients a quick stir and then allow to simmer for a short time.
    8. Drizzle in some sesame oil for aromatic effect, then turn off the heat. Sprinkle on Japanese pepper powder if desired.

    Recipe adapted from: https://www.kikkoman.com/en/cookbook/recipe/00001265.html?

  • 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!

  • CSA 2023 Summer Week 10

    Tulsi Basil

    Beets (COG)

    Galangal

    Okra

    Cubanelle Peppers

    Spaghetti or Acorn Squash

    Sweet Potato Greens

    Murasaki Sweet Potatoes

    Grape Tomatoes (NSOF)

    September brings fall vibes to many parts of the country, but with temps hovering in the 90s, we’re still more ice cream than hot apple cider. Some of the herbs and veggies in this week’s share probably aren’t the first ice cream flavors that come to mind, but many are perfect ingredients. Our Tulsi basil is slightly fruity with a hint of clove and vanilla that lends itself to creamy frozen dessert. If cream isn’t your jam, check out the Beetroot sorbet recipe below. Beets are a natural source of sugar, and thanks to their high fiber content, absorb into the bloodstream more slowly than cane sugar. This dessert comes packed with folate, magnesium, potassium, and Vitamin C.  You can also experiment with pumpkin, squash, carrots, and corn for more healthy options.

    If you want to give homemade ice cream a shot but don’t have a machine, we’ve got good news: You can make it at home without any special equipment. Check out our recipes below, and let us know your own ice cream hacks!

    Tulsi Basil Ice Cream – adapted from spicesnflavors.com

    Ingredients:

    • 3/4 cup basil leaves
    • 1cup full fat milk
    • 1 cup sweetened condensed milk
    • 300 ml heavy cream
    • ½ cup shredded coconut (optional)

    Instructions:

    In a saucepan, heat milk and basil leaves until it comes to a rolling boil. Once the milk boils, switch off the gas, cover the saucepan with a lid and let it rest for 30 minutes.

    Next blend the milk in the blender with basil leaves. Add condensed milk and coconut. Blend everything well. Do a taste test at this point to match your taste buds.

    Whip the cream until stiff peaks form. Fold in blended mixture. Transfer to a freezer safe container and freeze for a minimum of 4 hours or until the ice-cream is set, preferably overnight.

    Beetroot Sorbet

    Ingredients:

    • 1 cup cooked beets (roasted, steamed or boiled)
    • ¼ cup sugar
    • ¼ water
    • 2 teaspoons lemon juice
    • 2 teaspoons vanilla extract

    Instructions:

    Puree the beetroot with a hand blender until smooth, then set aside.

    In a small saucepan over a medium-low heat, combine the sugar and water, stirring occasionally until completely dissolved. This could take about 5 minutes. Remove from the heat and leave to cool slightly.

    In a food processor, blend the cooled sugar syrup with the pureed beetroot, lemon juice and vanilla until smooth.

    If using an ice-cream maker, pour the cooled mixture into the pre-frozen bowl of the ice-cream maker and churn until thick, according to the manufacturer’s instructions, then either serve immediately or pour into a freezer-safe dish to store in the freezer

    If not using an ice-cream maker, pour the cooled mixture into a large freezer-safe dish and freeze, mixing it well with a fork every half hour over the next 4 hours. Transfer to the fridge for 15 minutes to soften before serving.

    Acorn Squash Ice Cream (machine required)

    Ingredients:

    • 1 acorn squash
    • 2 tablespoons butter
    • 1 tablespoon water, or as needed
    • 4 egg yolks
    • ½ cup light brown sugar
    • 2 cups heavy whipping cream
    • 2 cups milk
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground ginger
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground allspice

    Instructions:

    Preheat oven to 350 degrees F. Place squash, pointed-side up, on a baking sheet.

    Bake in the preheated oven until squash is tender, about 1 hour. Cool squash until easily handled. Cut squash in half, remove seeds and stringy parts of meat, and peel skin from the squash and discard.

    Mash the squash meat in a bowl and measure 1 cup meat.

    Combine 1 cup squash meat and butter in a saucepan; add enough water to make squash stir-able. Cook squash mixture over low heat until squash softens, adding more water if needed to thin the squash, about 15 minutes. Remove saucepan from heat and cool squash mixture.

    Beat egg yolks and brown sugar together in a bowl using a whisk until thickened.

    Heat cream and milk together in a saucepan over low heat until mixture begins to simmer. Gradually pour cream mixture into the egg yolk mixture and beat until smooth to temper the eggs. Pour the cream-egg mixture into the saucepan; simmer over low heat until mixture is thickened and easily coats the back of a spoon, about 20 minutes. Strain cream mixture through a fine-mesh strainer into a large bowl and cool to room temperature.

    Beat squash mixture into cream mixture until smooth; stir in vanilla extract, ginger, salt, and allspice. Cover bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours.

    Stir cream mixture and transfer to an ice cream maker and follow manufacturer’s instructions for making ice cream.

  • CSA 2023 Summer Week 4

    Tulsi Basil

    Beets (Clem’s Organic Gardens)

    Galangal

    Sweet Corn (New Sprout Organic Farm)

    Lacinato Kale (New Sprout Organic Farm)

    Jalapeno Peppers

    Bonita Sweet Potatoes

    Sweet Potato Greens

    Slicer Tomatoes (New Sprout Organic Farm)

    Sweet Potato Leaves

    Sorry, beet greens and kale, there’s a new leafy superfood in town: sweet potato leaves. That’s right. They  have more vitamin B6, vitamin C, and riboflavin than actual sweet potatoes. Sweet potato leaves also provide impressive amounts of fiber, along with calcium, magnesium, manganese, zinc, copper, potassium, and iron. It gets better. These guys are delicious and less bitter than kale or chard!  Cook them up just like chard or spinach – we share a basic sauté recipe below that lends itself to experimentation. For storage, wrap your leaves in a dry paper towel inside an open bag in the fridge for several days. If they wilt a little, don’t worry. They wilt easily, but will cook up just fine.

    Seminole Pumpkin Seeds

    Did you know you can save the seeds from heirloom varieties of crops like the Seminole pumpkin in last week’s share? Here’s how to do it:

    • Rinse the seeds thoroughly in a colander and remove all of the stringy orange bits (the pumpkin guts).
    • Spread out in a single layer on parchment paper or a sheet pan or even a few large dinner plates (**not paper towels, they will get stuck to it**).
    • Let air dry in A/C or under a fan for at least two weeks to make sure they are totally dry.
    • Store in a cool, dark, dry place. Make sure to label them so you know what to plant next year.

    Want a free pumpkin? Return the clean, dried seeds from your FSO pumpkin, and we’ll give you another! (while supplies last… please only return seeds to us from our pumpkins, save others for eating or planting in your own garden.) How cool is this? You can eat something delicious and take part in supporting food sovereignty and food security in your community.

    Recipes

    Sauteed Sweet Potato Greens

    Ingredients:

    • 1 bunch sweet potato greens
    • 2 teaspoons finely chopped garlic
    • 1 teaspoon grated Galangal
    • 2 tablespoons extra virgin olive oil
    • 1/4 cup chopped sweet onion
    • 1 teaspoon sea salt
    • 1/2 teaspoon red pepper flakes
    • Splash vinegar or tamari (optional)

    Instructions:

    • Wash greens thoroughly in cold water to remove all the dirt. Roughly chop and set aside.
    • In a skillet or wok over medium heat, add olive oil and saute onion, garlic, and galangal for 2 – 3 minutes or until translucent.
    • Add chopped greens, season with red chile flakes and salt. Cook for about 5 – 10 minutes. Mix frequently to cook greens evenly. Add a splash of vinegar or tamari for additional flavor.

    German-Style Bonita Potato Salad – theroastedroot.net

    Ingredients:

    • 1 quart Bonita sweet potatoes
    • 4 slices FSO bacon
    • 1/3 cup cider vinegar
    • 1 tablespoon stoneground mustard
    • 4 cloves garlic, minced
    • ¾ teaspoon sea salt, or to taste
    • 1 bunch green onion, chopped

    Instructions:

    • Chop the sweet potatoes into quarters or sixths and place in a full pot of water. Bring to a boil and cook 15 to 25 minutes, until sweet potatoes are soft when poked with a fork. Transfer potatoes to a cutting board and chop into large chunks once cool enough to handle.
    • Heat bacon over medium-high in a skillet until crispy, about 5 minutes. Leave bacon drippings in skillet and transfer bacon to a cutting board and chop.
    • Slowly pour the cider vinegar into the skillet with the bacon drippings. Add the mustard, garlic, and salt, and allow mixture to come to a gentle boil. Cook 2 to 3 minutes, until mixture has thickened slightly.
    • Add the potatoes, bacon, and green onion to a large bowl. Pour in all of the bacon-cider dressing mixture and stir well to combine. If desired, mash the potatoes to desired consistency, or leave chunky.
    • Let stand 10 minutes before serving.

    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
    • 1 tbsp soy sauce
    • 2 tbsp lime juice
    • 3 sweet onions, sliced
    • Salt, as needed

    Instructions:

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