Tag: thai basil

  • CSA 2026 WEEK 35

    From Our Farm

    Basil, Thai

    Pears, Pineapple

    Potatoes, Kennebec

    Turmeric

    From Our Partners

    Beans, Green Snap – Tendwell Farm

    Kale, Lacinato – Tendwell Farm

    Onions, Scallions – Tendwell Farm

    Peaches – Watsonia

    Peppers, Yellow Bell – Tendwell Farm

    Tomatoes, Slicer – Tendwell Farm

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

    Turmeric Roasted Potatoes and Green Beans

    Ingredients:

    • 4 large potatoes cut into 3/4″-1″ chunks, about 4 cups worth
    • 1 pound fresh green beans trimmed and halved
    • 3 – 4 tablespoons olive oil
    • 3/4 teaspoon kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon granulated garlic or garlic powder
    • 1 teaspoon paprika smoked paprika if you have it
    • 1/2 teaspoon ground turmeric
    • 1/4 teaspoon ground cumin
    • 1/4 cup shredded Pecorino Romano or Parmesan cheese

    Instructions:

    1. Preheat the oven to 375 degrees. Line a large baking sheet with a silpat mat or parchment paper. (If you don’t line it, grease the pan liberally with extra olive oil.) Combine all the spices in a small bowl. Toss the potatoes with a couple tablespoons of oil and then sprinkle generously with about 2/3 of the spices. Toss with your hands to make sure they are very well coated. Add about half of the cheese and toss well to distribute. Spread the potatoes across the prepared baking sheet and roast for 45 minutes. (Set a timer for 25 minutes.)
    2. While the potatoes begin roasting, prepare the green beans. Toss them with a tablespoon or so of oil and then sprinkle generously with the remaining spices. Toss with your hands to coat well. Add the remaining cheese and toss again to coat. After the potatoes have roasted about 25 minutes, remove from the oven. Add the green beans to the potatoes, stir with a spatula to combine and then spread them across the baking sheet.
    3. Return to the oven and roast an additional 20-25 minutes. When the potatoes are tender and slightly crisp, remove from the oven. The green beans should be tender with a slight bite remaining. Enjoy!

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

  • CSA 2026 WEEK 33

    From Our Farm

    Basil, Thai

    Eggplant, Fairy Tale or Japanese

    Pears, Baldwin

    From Our Partners

    Carrots – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Kale, Curly or Lacinato – Tendwell Farm

    Squash/Zucchini Mix – Watsonia

    Watermelon, Seedless – Watsonia

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

    Summer Vegetable Tian

    Ingredients:

    • 5 to 9 tablespoons (75 ml to 135 ml) extra-virgin olive oil
    • 3 garlic cloves, thinly sliced
    • 10 sprig fresh herbs, such as parsley, thyme, rosemary, tarragon and/or basil
    • 3 pinch fine sea salt and freshly ground pepper
    • 1 1/2 pound (680 grams) tomatoes
    • 1/2 pound (227 grams) zucchini, green or yellow, scrubbed and trimmed
    • 1/4 pound (113 grams) eggplant, washed and trimmed
    • 1/4 pound (113 grams) red onion(s)
    • 1 loaf or so good bread, for serving

    Instructions:

    1. Center a rack in the oven and preheat it to 400° F. Pour 2 tablespoons of the oil into the baking dish, tilting it so the oil coats the sides. Scatter over half the garlic and a little more than half of the herbs and season generously with salt and pepper.
    2. Slice the vegetables: they should be cut about 1⁄4 inch thick. Ideally they should all be about the same size, so if any are particularly large, you might want to cut them in half the long way before slicing them. This is a nicety, not a necessity.
    3. Arrange the vegetables in the dish in tightly overlapping circles. Try to squeeze the eggplant between slices of tomato and get the zucchini and onions to cuddle up to one another. Keep the circles tight, since the vegetables will soften and shrink in the oven. Season generously with salt and pepper, tuck the remaining slivers of garlic in among the vegetables, top with the remaining herbs and drizzle over as much of the remaining oil (3 to 7 tablespoons) as you’d like. Place the tian on a baking sheet lined with foil, parchment or a silicone baking mat. Bake the tian for 70 to 90 minutes, until the vegetables are meltingly tender and the juices are bubbling.
    4. Serve the tian a few minutes out of the oven or allow it to cool to room temperature. Either way, you’ll want bread…a lot of it.

    Recipe adapted from: https://food52.com/recipes/77581-summer-vegetable-tian?

  • CSA 2026 WEEK 31

    From Our Farm

    Basil, Thai

    Pears, Baldwin

    Peppers, Jalapeno – Tricolor Mix

    Potatoes, Kennebec

    From Our Partners

    Carrots – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Dandelion Greens – Tendwell Farm

    Tomatoes, Grape – Watsonia

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

    Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra

    Ingredients:

    • 1/2 cup yellow cornmeal
    • 1/4 teaspoon (or more) cayenne pepper
    • 12 okra pods, cut crosswise into 1/2-inch pieces
    • 6 tablespoons olive oil, divided
    • 2 cups fresh corn kernels (cut from about 3 ears of corn)
    • 6 baby green pattypan squash, each cut into 6 pieces
    • 2 garlic cloves, chopped
    • 1 12-ounce bag cherry tomatoes, halved (2 cups)
    • 2 tablespoons chopped fresh cilantro
    • 2 green onions, chopped

    Instructions:

    1. Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
    2. Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

    Recipe adapted from: https://www.bonappetit.com/recipe/fresh-corn-saute-with-tomatoes-squash-and-fried-okra

  • CSA 2026 WEEK 28

    From Our Farm

    Basil, Thai

    Eggplant, Japanese

    Peppers, Jalapeno – Tricolor Mix

    From Our Partners

    Beets – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Kale, Lacinato – Tendwell Farm

    Romaine – Tendwell Farm

    Squash, Zucchini – Watsonia

    Tomato, Cherry – Watsonia

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

    Spicy Thai Basil Eggplant

    Ingredients

    2 tbsp neutral oil, like avocado or grape seed (30 mL)
    2 Japanese eggplants, halved lengthwise, then cut into 3/4-inch pieces (about 6 cups/420 g)
    1 red bell pepper, thinly sliced (approx. 140 g/1.5 cups)
    1 yellow bell pepper, thinly sliced (approx. 140 g/1.5 cups)
    1 onion, thinly sliced (approx. 155 g/1.5 cups)
    4 garlic cloves, minced or grated (heaping 1 tbsp/20 g)
    1- inch ginger, peeled then grated (1 tbsp/20g)
    1-2 red Thai chili, seeds removed, if desired, thinly sliced
    1 bunch Thai basil, torn (15 g, about 1 cup torn)
    3 tbsp tamari or soy sauce, 45 mL
    1 tbsp dark soy sauce, or soy sauce/tamari, 15 mL
    3 tbsp vegetarian oyster sauce, 54 g
    1 tbsp rice vinegar, 15 mL
    1 tbsp maple syrup or coconut sugar, 20 g
    ¼ cup cold water, 60 mL
    2 tsp cornstarch

    Instructions

    1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, dark soy sauce (or additional soy sauce), vegetarian oyster sauce, rice vinegar and maple syrup until combined. In a separate small bowl, mix together the cornstarch and cold water. Set both aside.
    2. Cook the Eggplant: Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat. Once it’s hot, add the eggplant and toss to coat in the oil. Spread the pieces evenly around the pan in one layer. Sprinkle a little water over the eggplant, cover and cook for 2-3 minutes, flip the pieces and sprinkle with a little more water, cover and cook another 2 minutes. Remove the lid and stir fry until the eggplant is golden brown. It should be tender but still holding its shape. Remove the eggplant from the pan and set aside.
    3. Stir Fry Peppers & Onions: Heat the remaining 1 tbsp oil over medium-high. Add onions and peppers. Cook for 5-6 min, stirring often, until tender-crisp.
    4. Add Aromatics: Add garlic, ginger and Thai chili. Cook for 1 min, stirring constantly, until fragrant.
    5. Add Sauce: To the pan, add the sauce and cornstarch slurry, making sure to re-mix the slurry as the cornstarch will have settled to the bottom.
    6. Add Eggplant and Thai Basil: Bring to a simmer. Once simmering, reduce heat to medium. Add eggplant to the pan. Cook for another 2 minutes stirring often, until slightly reduced, saucy and eggplant absorbs some of the sauce. Turn off the heat and stir in the Thai basil.

    Recipe adapted from: https://runningonrealfood.com/thai-basil-eggplant/

    Find more of our Recipes, CSA and original, here!

  • Last ‘Spring 2018’ CSA Share June 13-16

    The Last share of the season includes: Thai Basil, Purple Daikon Radish, White Potatoes, Yellow & Purple Carrots, Green Cabbage, Fennel, Cured Sweet Onions and our first of the season Cantaloupe.

    As this is our Last 2018 Spring Season CSA Share we would like to take this opportunity to say Thank You to all of our loyal members for investing in our Farm and appreciating the fruits (and vegetables) of our hard labor.  Our farm was first created from the support of our CSA members and continues to be a very treasured and valuable relationship. We are continuously modifying our program to fit the needs of a changing society and we value the feedback our members provide. We will be taking a quick, welcomed summertime break but we’ll be back in October with new varieties of delicious Fall vegetables for you, your families, friends and neighbors.

    Can’t Wait that long? Find us at the Downtown Gainesville Farmers Market (on Wednesdays)

    St. Augustine Farmers Market (Saturdays)

    Winter Park Farmers Market (Saturdays)

    or Simply Order What You Want Online with our new Online shopping system.

    Cantaloupe- It’s not the sweetest cantaloupe you’ve ever tasted but you can thank the rain for that. With all this excess rain we were lucky to get a crop at all. These fruits, along with tomatoes thrive in dry weather conditions. Hopefully with the sunshine and minimal rainfall this past week will provide us with sweeter cantaloupes and watermelons. The surface of a cantaloupe can contain harmful bacteria therefore it is recommended to wash and scrub a melon thoroughly before cutting into it. The fruit should be refrigerated after cutting it and consumed in less than three days, I would recommend washing and prepping your melon as soon as you receive your share. Because of its mild flavor you might want to mix it with some sweet fruit like blueberries, strawberries or peaches or wrapping it with a salty prosciutto (Italian, thin sliced dry cured ham) for a favorite Italian antipasto. Prosciutto Wrapped Melon with Basil

    Thai Basil- This wonderful smelling Thai basil is a specialty type of basil that you won’t find in most grocery stores. Widely used throughout Southeast Asia because of it’s flavor described as anise/licorice-like and slightly spicy, it holds quite nicely under high or extended cooking. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers, all edible. Shaved Fennel with Lime, Sprouts and Thai Basil

    Purple Daikon Radish-  The word ‘daikon’ is Japanese for “great root”. Daikon type radishes are native to Asia where they have been cultivated for thousands of years. When grown in a cool climate the purple daikon will be mild, but when grown in warm to hot climates (Florida) the radishes will develop a more intense heat. Radishes are primarily eaten raw, however if you prefer to cook them and need some ideas take a look at 5 tasty ways to cook radishes..

    Fennel- As a member of the carrot family the fennel plant, fennel- both frond and bulb are edible and possess both culinary and medicinal qualities. It has a flavor much like licorice/anise and is one of the primary ingredients in absinthe. Not sure what to do with fennel? Here’s a delicious Fennel and Basil Pesto recipe sure to be a crowd pleaser!  Fennel has some very interesting healing properties and uses that you may have not known about. Check them out in this article! https://ehealthyfood.com/fennel-health-benefits-extraordinary-vegetable/

    Cured Sweet Onions- Onions the powerfully delicious healing vegetable. Everyone knows onions are for eating but they also possess powerful anti-inflammatory qualities and antioxidants that can help you heal cuts and wounds, fight colds, and even soothe bee stings and other insect bites. Check out some of these homemade remedies using fresh onions to help cure what ails you, Onion-The Amazing ‘Cure All’ -HomeHealthyRecipes.com

    Yellow & Purple Stewing Carrots- I’m sure by now you have tasted the difference between all the colorful carrots we provided throughout the CSA season. The orange baby carrots are by far the sweetest of the carrot variety while the yellow carrots provide a more “nuttier” flavor and the purple a mild to bitter flavor. Towards the end of the season the carrots start to lose their sweetness as well as their crispy texture, so they are best cooked in a stir-fry or try roasting them with this delicious past blog recipe by Amy Rupert Secol: Roasted Roots

    White Kennebec Potatoes- Fry-em, dice-em, stew-em, roast-em. As one of the most versatile vegetables on the market it’s no wonder potatoes are the world’s fourth-largest food crop, following corn, wheat and rice. China leads the world in potato production, and, together with India, produces 37% of the world’s potatoes. In the US Idaho is by far the largest producing state growing nearly one third of the nation’s potatoes, next in line are Washington and Wisconsin followed by 33 other states. Florida is known for their potatoes as we are the #1 supplier of a potato variety used for french fries in fast food restaurants, how’s that for our claim to fame! Read more about the challenges that face the Floridan potato farmer in this article by Spudman.com- Florida’s Potato Industry changing, moving

    Peace, Love and Good Clean Food -Shani Crider