Tag: Sweet vidalia onions

  • CSA Summer 2023 Week 7

    Frog Song Organics
    Japanese Eggplant
    Pineapple Pears
    Sweet Potato Greens
    Ripe Jalapeno Peppers
    Clem’s Organic Gardens
    Carrots
    High Springs Orchard
    Mint
    OSO Sweet Farms
    Sweet Vidalia Onions
    TendWell Farm
    Butternut Squash
    New Sprout Organic Farms
    Grape Tomatoes
    Watsonia Organic Farm
    Zucchini

    The mint in this week’s share follows recent deliveries of powerful medicinal herbs like Tulsi basil and Moringa. Of course these fresh herbs are a delicious, healthy addition to any meal, but they can also be dried for teas or made into tinctures. The process to make tinctures is a cinch! All you need is a jar, high-proof alcohol, and the herbs of your choice. Fill the jar with the herbs, add alcohol, and voilà!  Just make sure the herbs are completely submerged in the alcohol and that the lid is tight.

    Next, wait. Let it steep for two to four weeks. This is when the magic happens. The alcohol will extract the active compounds from the herbs and create a concentrated tincture. When it’s time, strain the herbs out of the tincture using a cheesecloth or a fine strainer.

    Storage is important! Tinctures should be stored in airtight, dark glass bottles in a cool, dark place. It’s also important to label the bottles with the ingredients and date to keep track of their freshness. Done correctly, your tinctures can last for years! We share a recipe for a mint tincture below (you can also use chocolate mint!), along with some yummy ways to use it. Herbal extracts aren’t just medicinal – they’re often delicious as well!

    Mint Extract

    Lightly break up the leaves of one bunch mint to release the natural oils. Place the leaves in a pint jar (full but not packed down). The leaves should have room to swish around and be completely covered by the liquid.

    Many recommend using 80 proof vodka to make extracts; since vodka has little to no taste of its own, it allows the extract to fully be flavored by the plant material. Pour the vodka over the leaves, covering completely. Close the jar tightly, store away from natural light, like the back of a shelf or the back of a cupboard.

    Every day or so, take the jar out and shake it up gently to distribute the leaves. Place it back in the dark. Repeat and store for 2-4 months.

    What to do with your mint extract?

    • Use a drop or two in your coffee, tea or hot cocoa
    • It is delicious in ice cream! Add a tablespoon to flavor homemade batch of ice cream.
    • Use in baked goods along with vanilla extract

    Recipes

    Butternut Squash and Kale Stir Fry

    Ingredients:

    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1/2 butternut squash, peeled, seeded and diced.
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon chile powder (more to taste)
    • Freshly ground black pepper
    • 1 bunch kale, leaves torn, stalks discarded

    Instructions:

    • Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
    • In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss with tongs and cook for 3 to 4 minutes. Add in the cooked squash and gently toss together.

    Grilled Japanese Eggplant – shared by CookingWithJacque.Com

    Ingredients:

    • ¼ cup Ponzu or soy sauce*
    • ¼ cup rice wine vinegar or other favorite vinegar
    • ½ cup olive oil
    • 1 tablespoon brown sugar

    Slice eggplant very thin lengthwise. Marinate in soy sauce mixture for at least 10 minutes. Lift from marinade and place on preheated grill. Grill for about 2 minutes on each side. Serve with Couscous or rice pilaf and feta cheese.

    *Ponzu is a citrus flavored soy like sauce that adds a complex flavor to this marinade. Soy sauce is a good substitute. Both products are a fermented produce that contains probiotics. Produce such as Japanese eggplant is a prebiotic that works with the probiotics to maintain gut health.

  • CSA-Spring 2022 Week 12

    For week 12, CSA members will receive the following:

    • Basil
    • Bicolor Corn- New Sprout Organic Farm
    • Elderberries
    • Red Leaf Lettuce- Organic Aqua Fresh
    • Sweet Vidalia Onion- Oso Sweet Farms
    • Jalapeno Peppers
    • Tricolor Potatoes
    • Malabar Spinach
    • Grape Tomatoes-New Sprout Organic Farms

    We hope you enjoy the product mix and following recipes!

    Featured Product of the week: Malabar Spinach

    Here is a little secret, Malabar isn’t actually spinach, or at least the English spinach to which most of us are accustomed. Malabar is a vine spinach, growing on a creeper vine and producing broad, edible leaves. Malabar spinach, or Basella, is native to South Asia; because of this, it does very well in hot, humid climates. It is extremely rich in vitamin A, as well as vitamin C, Iron, potassium and fiber.

    Malabar spinach should be consumed within a few days. It can be consumed raw or blended in smoothies, but it is best prepared braised. It is a durable green, so it can handle soups and stews, sautés and stir-fry. We hope you enjoy a few unique recipes highlighting the green versatility.

    Malabar Spinach and Kimchi Korean Pancakes- Adventures of Carlienne

    MATERIALS
    • Mixing Bowls
    • Whisk
    • Nonstick Pan
    • Spatula
    • Wire rack and sheet pan

    INGREDIENTS

    • 1 cup Malabar spinach – Sliced into thin strips
    • 1 Cup Kimchi – Sliced into thin strips
    • 1 Cup Green Onions – Sliced into thin strips
    • 1 Cup Onions – Sliced
    • 1 Cup Cake Flour
    • 3/4 Cup Water
    • 1 Large Egg – Beaten
    • 1 tsp Salt
    • 1 Tbsp Soy Sauce
    • 1/2 tsp Rice Vinegar
    • 1/8 tsp Granulated Sugar
    • 1/4 tsp Sesame seeds
    Directions
    • Combine all your vegetables in a bowl.
    • Whisk together flour, water egg and salt then combine with vegetables.
    • In a nonstick pan on medium high heat, add about tablespoon of oil.
    • For the sauce combine soy sauce, rice vinegar, sugar, and sesame seeds and set aside.
    • Pour a thin layer of your batter/vegetable mix in the pan and cook until the bottom is a nice golden brown and crispy then flip.
    • Note: To get the second side a little extra crispy add a little more oil after you flip and make sure to lift the pancake so some of the oil can get underneath the whole pancake.
    • Drain the pancake of excess oil on a wire rack before serving with sauce!

    FSO Note- Carlienne gives a fun video tutorial on Malabar here, which also includes instructions on the pancake.

    Malabar Spinach Curry (adapted)- Raksha’s Kitchen

    Ingredients

    • 1 bunch Malabar spinach leaves separated from vine and finely chopped
    • 2 onions finely -chopped
    • 1 tomato -chopped
    • 6 tablespoon coconut- grated
    • 5 garlic cloves-chopped
    • 1 Jalapeno-halved with seeds
    • 1 tablespoon coriander seeds
    • 4 black peppercorns
    • 2 cloves
    • 1 marble sized ball tamarind
    • 2 tablespoon oil
    • Can sugar to taste
    • To taste salt

    Instructions

    • Add the chopped spinach leaves, chopped tomato and 2 tablespoon chopped onion into a instapot or pressure cooker. Add 1 cup of water and cook 3-4 minutes at normal pressure. Sans pressure cooker, steam the vegetables until onion is translucent and spinach as slightly wilted.
    • Meanwhile, heat a large sauté pan, wok, or kadai and add 2 tablespoon oil.
    • When oil is hot (medium heat) add remaining chopped onion and fry until translucent. Add garlic and fry about 1-2 minutes
    • Add the spices – jalapenos, cloves, peppercorns and coriander seeds and fry for 2 minutes.
    • Next add grated coconut and fry till the grated coconut turns brownish.
    • Remove from heat and allow to cool.
    • After cooling, add the grated coconut and onion mixture to a blender. Add tamarind and water and blend to a desired thickness, add water as you go. The sauce should be slightly thin.
    • Add sauce back to pan.
    • Simmer for 2 minutes and then pour the vegetables in the pan along with a splash of water.
    • Add sugar and salt to taste and simmer for 10 minutes.

    Elderberry Cordial- Irish American Mom

    Ingredients
    • ⅔ cup dried elderberries, (1 1/2 cups fresh)
    • 3 cups water
    • 1 cup honey raw, local honey best if available
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cloves

    Instructions

    • Place elderberries, water, ginger, cinnamon and cloves in a large pot. Bring to a boil, then reduce the heat to low and simmer for 45 minutes or until the mixture has reduced in volume by half.
    • Remove from heat and allow to cool to room temperature.
    • When cooled use a mesh strainer or cheesecloth to strain the berries. Use a spatula or the back of a spoon to press all the juice out. Discard the elderberries.

    Note- For how to dry and store elderberries, follow this link.

  • CSA Summer 2 – Week 2

    We will be harvesting the following produce from our farm for your CSA shares this week:

    • Italian Basil, bunched
    • Corno di toro or cubanelle peppers
    • Malabar Spinach
    • New Red Potatoes
    • Fresh Turmeric Root
    • Sweet Potato Greens, bunched

    And providing the following delicious items from our partner producers:

    • Red Cabbage – NSOF
    • Red Beets, loose – NSOF
    • Sweet Vidalia Onions – OSO
    • Grape Tomatoes – NSOF

    Fresh Turmeric Golden Milk Tea – Farm Fresh To You

    Ingredients
    • 2 cups milk (dairy, almond, etc.)
    • 1/2 tablespoon freshly grated turmeric (approximately a 3-inch piece)
    • 1/4 tablespoon freshly grated ginger (approximately a 1-inch piece)
    • 1/4 teaspoon ground cinnamon
    • 1 tablespoon honey (unless you use milk that is already sweetened)
    • 1/8 teaspoon or more freshly ground black pepper
    Instructions
    1. We prefer using fresh turmeric instead of the ground powder, but please be aware that turmeric can stain clothes and nails easily. We found that a spoonful of sugar scrubbed into our hands can help take the stain off our skin. (Dishes seemed to be fine and rinsed off easily).
    2. Use the finest setting on your grater to grate the turmeric and ginger. If you don’t have a grater, you can do a very fine mince.
    3. Combine the milk, turmeric, ginger, cinnamon, honey and black pepper in a blender. Purée until combined. (This step is a MUST if you are using dairy milk. Otherwise, your tea will turn into a custard).
    4. In a small saucepan, heat the mixture over low heat for 5 minutes, whisking frequently to prevent the milk from burning. Pour into a mug, sprinkle with more cinnamon if desired and enjoy!

    Anti-Inflammatory Turmeric Tahini Dressing – The Full Helping

    Ingredients
    • 1/4 cup tahini
    • 1 tablespoon apple cider vinegar
    • 1 1/2 tablespoons freshly squeezed lemon juice
    • 1 tablespoon tamari or nama shoyu
    • 1 teaspoon grated turmeric, 1 inch piece
    • 1 small clove garlic, minced (optional)
    • 1/2 teaspoon maple syrup
    • 1/3 cup water
    Instructions
    1. Whisk or blend all ingredients together. Dressing will keep for up to 5 days in an airtight container in the fridge.

    Yam Leaves, Stir-Fried Sweet Potato Leaves – Woks of Life

    Ingredients

    • 1 pound yam leaves
    • 3 tablespoons vegetable oil
    • 3 cloves garlic (smashed and chopped)
    • 2 slices ginger (julienned)
    • 1 teaspoon sesame oil
    • 1 teaspoon Shaoxing wine (optional)
    • ¼ teaspoon ground white pepper
    • 2 tablespoons water
    • Salt (to taste)
    • 1/8 teaspoon sugar

    Instructions

    1. Pinch off each leaf, including the stem, from the main stalk and any other tender parts of the vegetables. Wash and rinse thoroughly a couple of times and set aside to drain off any excess water before cooking.
    2. Heat the oil in a wok over medium heat. Add the garlic and ginger, and cook for about a minute. Now turn the heat to high, and add in the sweet yam leaves.
    3. Stir and add in the sesame oil, Shaoxing wine (optional), ground white pepper, water, salt (to taste) and a pinch of sugar. Stir to cook for a couple of minutes until all the leaves are wilted. Serve immediately.

    Warm Balsamic Red Cabbage and Beet Salad – Sarah’s Cucina Bella

    Ingredients
    • 1 tbsp Pompeian Extra Virgin Olive Oil
    • 1-2 cloves garlic, , minced
    • 4 cups shredded red cabbage
    • 1 1/2 cups shredded fresh beet, (use a shredder attachment on your food processor)
    • 1/2 cup water
    • Kosher salt and pepper, , to taste
    • 1/2 cup Pompeian Balsamic Vinegar
    Instructions
    1. Heat the olive oil in a large sauté pan with high sides. Add the garlic and cook until fragrant – about 1 minute.
    2. Add the cabbage and beets and stir well to combine with the garlic mixture. Pour the water over and season with salt and pepper. Cover and cook until the cabbage is wilted – about 6-8 minutes.
    3. Remove the cover of the pan and stir well. Pour the balsamic vinegar over the cabbage mixture and toss to combine. Cook for an additional 8-10 minutes, until the vinegar coats the cabbage and little liquid remains. Season with additional salt and pepper, as needed.
    4. Enjoy immediately.