Tag: tri colored beans

  • Spring 2022 CSA- Week 11

    This week you will see the following in your CSA:

    • Tricolor Beans
    • Green Cabbage
    • Cantaloupe melon
    • Cucumbers- nonconformers
    • Red Butterhead Lettuce- Aquaponics from Organic Aqua Farm
    • Scallions, bunched
    • Shishito Peppers
    • Muraski Sweet Potatoes
    • Tomato Slicers- NSOF

    We hope you enjoy the following recipes, including some of our own twists on classic favorites. Check back for more!

    Vegetarian BLT- Beans, Lettuce, and Tomato with avocado spread

    Ingredients

    For the “bacon” beans:

    • Apprx 1/2 lb of Tricolor beans, patted dry and ends trimmed.
    • Olive oil- enough to coat beans.
    • pinch of garlic salt
    • 1 tsp instant coffee or wet coffee grounds
    • 2 tsp of brown sugar
    • 1 tsp of water
    • Pinch of Kosher Salt
    • Fresh Cracked Pepper

    For the avocado spread

    • One avocado
    • Juice of halt a lemon
    • Extra Virgin Olive oil
    • salt and pepper to taste
    • One tomato, sliced to desired thickness
    • Butterhead Lettuce, patted dry and torn
    • A few slices of your favorite bread, toasted

    Directions

    • Make your spread- scoop out avocado into a bowl and add lemon juice and olive oil. Mash and whip with a fork into a smooth consistency Add salt and pepper to taste, cover and chill until ready to use.
    • Preheat oven to 425. Toss trimmed beans with olive oil, enough to coat but not oversaturate, and salt. Roast beans for 12-14 minutes, until tender and crisp, close to caramelized. Do not overcook.
    • While beans are roasting, prepare to “baconize” them. Whisk together water, coffee and sugar. Place in a sauté pan and cook over low heat until mixture begins to bubble and caramelize. Begin to stir when mixture begins to caramelize, being careful to not burn. Add water as needed; the consistency should be that it slowly drips off your spoon.
    • Once your beans are done, put in a bowl and toss with the coffee/sugar mixture to coat. Add course black pepper and toss once more.
    • Assemble the sandwich: Spread avocado spread on one side of both pieces of the toast. Place the beans on top of one slice- the spread should help keep beans in place. Stack with tomato and lettuce, and top with other slice of toast. Cut diagonally across the beans, and Enjoy!

    For those who interested in our pork share bacon- try a BBLT! Our bacon can be ordered online here.

    Tricolor Bean Salad-Food Network Vegetarian (adapted for fresh)

    • One pint of tricolor beans, ends trimmed and discarded, beans sliced in thirds
    • 2 bunches scallions, sliced
    • 1 red bell pepper, diced
    • 1 green bell pepper, diced
    • 1 jalapeno, minced and seeded
    • 2 large tomatoes, seeded and diced
    • 2 limes
    • 5 cloves garlic, minced
    • 1/4 cup olive oil
    • 1 teaspoon cayenne pepper
    • 1 teaspoon chili powder
    • Hot sauce
    • Salt
    Directions
    • Blanche the beans. Bring a pot of SALTED water to a rolling boil. Assemble a ice water bath in a big bowl. Toss beans in boiling water for 3 minutes or until al dente. Using a slotted spoon of mesh strainer, remove beans and place into an ice bath. This will ensure they stop cooking; by shocking them you keep the brightness and crispness of the beans.
    • In a large bowl add beans, scallions, red and green peppers, jalapenos, and tomatoes. Toss to combine. In small bowl whisk together juice of limes, garlic, olive oil, cayenne, chili powder, a dash of hot sauce and salt. Pour over bean mixture and toss to combine. Top with cilantro and serve.

    Grilled Melon and Cheese sandwich

    Grilled cheese and melon? Sounds out there, right? Well if you aren’t married to the idea, you can’t- a-loupe. So commit and give it a try anyway. You won’t regret it, but you will want napkins.

    Ingredients

    • Cantaloupe, seeded, and sliced with rind removed. Sliced fairly thin
    • Your favorite bread, slightly toasted ( you will finishing toasting as you make the sandwich)
    • A few slices of good, mild melting cheese, such as mozzarella, Oaxaca, or brie
    • Basil Pesto (homemade or store bought in a pinch)
    • Olive Oil
    • White ends of scallions, minced garlic, ginger, sliced red onion, or any combination of those.
    • Lemon slices
    • Salt and pepper to taste

    Directions

    • Marinate your melon slices. Mix together alliums (garlic, onion, etc) with olive oil and lemons, and rub down your melon slices. Let sit for 10 minutes.
    • Meanwhile, preheat your oven to 375 degrees, and prepare a grill to medium hot. You can also get a pan or cast iron hot on low heat
    • Remove cantaloupe from marinade (you can discard marinade), and grill each side until slight lightly charred, careful to not burn. Remove from heat and place in a oven safe oiled pan.
    • Roast cantaloupe for 5-8 minutes.
    • Make your sandwich- spread basil pesto on side of toast, and place melon slices on top. Top with sliced cheese and cook on of two ways:
    • Place the toast slice topped with the ingredients in the oven at a low broil. Broil until cheese melts, paying close attention; burning is easy to do at this setting. Pull from oven and top with other slice of toast.
    • OR Assemble the sandwich, and toast on a medium-hot sauce pan, flipping halfway through, until cheese has melted. (This is the traditional grilled cheese method, but the “flip” will be more difficult. Consider yourself warned!)
    • Cut in diagonal slices and serve.

    Note- Make it vegan by omitting cheese. Serve grilled cantaloupe of toast with a basil/olive oil spread. Basil and cantaloupe are a great combo!

  • Spring CSA – Week 9

    We are planning to provide the following produce in our members’ shares this week:

    • Snap Beans – Yellow & Green Mix
    • Italian Basil
    • Peaches
    • Cabbage
    • Cherokee Lettuce
    • Sweet Baby Carrots
    • Cucumbers
    • Farmer’s Favorite Radish Mix, loose
    • Yellow Onions, cured
    • Murasaki Sweet Potatoes

    Peach, Feta and Pecan Salad – source: Green Valley Kitchen

    Ingredients
    • A 5 oz bag mixed spring greens
    • 2 peaches – sliced
    • 2 oz of feta cheese – diced
    • 1/2 cup of pecans
    • 2 tbs minced red onion
    • 4 tbs olive oil
    • 2 tbs white wine vinegar
    • 1 tsp honey – 1 small squeeze
    • 6 twists of black pepper from a pepper mill
    Instructions
    1. Wash and dry the mixed spring greens and set aside.
    2. Slice peaches, dice feta and mince the red onion.
    3. Whisk together olive oil, white wine vinegar, honey and black pepper.
    4. Toss half the dressing over the mixed greens. Add all the rest of the ingredients to the mixed greens and toss with remaining dressing.

    Easy Vegan Peach Cobbler – source: Nora Cooks

    Ingredients for Peaches
    • 3 cups sliced or diced peaches, peeled if desired
    • 1/4 cup granulated sugar
    • 1 tablespoon cornstarch
    Ingredients for Batter
    • 1/2 cup vegan butter, melted
    • 3/4 cup granulated sugar
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon soy milk
    • 1 cup all purpose flour
    • 1 teaspoon baking powder
    • 1/8 teaspoon salt
    Instructions
    1. Preheat the oven to 350 degrees F and lightly grease a 2 quart baking dish. A 8×8 dish will work as well. You can even use a 9×13 dish but the cobbler will be more spread out.
    2. Prepare the peaches: Slice or dice your peaches (peel if desired, see Note on how to best do this). Place them in the casserole dish, then sprinkle the 1/4 cup of sugar and cornstarch on top. Mix right in the dish to combine, then spread the peaches out evenly in the dish.
    3. Make the batter: In a large bowl, mix together the melted vegan butter, sugar, vanilla and soy milk. Now add the flour, baking powder and salt and mix to combine. The batter will be thick, with a cookie dough consistency.
    4. Using a spatula or your hands, sprinkle the batter on top of the peaches and spread out a little bit. It doesn’t have to be perfect, or cover all of the peaches.
    5. Bake for 30-35 minutes, until the crust is slightly golden and the peaches are bubbling. Remove from the oven and serve warm with a scoop of vegan vanilla ice cream or coconut whipped cream. Enjoy!

    Fresh Basil and Balsamic Bean Salad

    Ingredients
    • Serving of tri-color beans
    • 1/4 sweet onion, thinly sliced
    • tablespoon olive oil
    • tablespoon good balsamic vinegar
    • a few leaves of sweet Italian basil, chopped
    • a couple twists of salt & pepper

    Simply stir ingredients together in a bowl and enjoy this summery bean salad!

    Cabbage Steaks – source: Well Plated

    Ingredients
    • 1 small head green cabbage any dark, loose leaves removed
    • 1/4 cup extra virgin olive oil
    • 2 cloves garlic minced
    • 1 teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 1/3 cup raw pecan halves or walnut halves optional
    • 1 small lemon halved (optional but very good)
    • For serving: grated Parmesan (highly recommended) chopped fresh herbs, such as thyme or parsley (optional)

    Instructions

    1. Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
    2. Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.
    3. In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side. Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. (If you are using one pan, roast it on the center rack; if two, use the the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over. Don’t worry about any extra crispy, dark leaves around the very outsides; they’ll taste incredible.
    4. While the cabbage bakes, toast the pecans in the oven at the same time: spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant and the center of a pecan is light tan when broken in half, about 8 minutes, tossing them once halfway through. DO NOT WALK AWAY during the last several minutes of baking. Nuts love to burn the second you do. Remove the pecans from the oven and transfer immediately to a cutting board (if you leave them on the hot pan and they are super toasted already, they may burn). Let cool, then roughly chop.
    5. Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.
    I added Black Pearl Mushrooms from Fungi Jon to the dish in the second half of roasting. Yum!

  • Weekly CSA Share: Week 13, May 29 -June 1

    Pepper Season is here!! This Weeks Share Includes: Fennel, Green Cabbage, Murasaki Sweet Potatoes, Jalapeno Peppers, Green Bell Peppers, Rainbow Carrots, Tri Colored Beans, Cured Red Onions and Sungold Cherry Tomatoes. Thirteen weeks down, one more to go! Stay tuned for recipes and ideas for the items in this weeks share -Shani

  • Weekly CSA Share: Week 12, May 22-25

    As we turn the corner and head into summer with temperatures hitting the high 90’s we transition out of our leafy green season and start harvesting our heat tolerant crops such as peppers, eggplant, sweet corn, and more. We are pulling out the remainder of our carrots and potatoes from the ground and storing them in our refrigerated storage unit so we can continue to sell them through the summer season. Unfortunately the sweet corn that we predicted to be ready for our CSA shares this week is taking it’s “sweet” time but not to worry, we should have plenty for our members next week. Enjoy the last of the seasons delicate baby red radishes and grown in straw- strawberries along with beans, rainbow carrots, celery, shishito peppers, eggplant and purple basil.

    Shishito Peppers (Wednesday and Thursday Members)- Pepper roulette anyone?? Shishito peppers are the smaller green peppers in your share. They are generally pretty mild but every once in a while you will get one that will knock your socks off and there is no way to know until it’s too late. These peppers are commonly served “blistered” sautéed in hot oil in a frying pan over medium, tossing and turning them frequently until they blister. Serve them up as a quick little appetizer, sprinkled with a little coarse ground sea salt and one of your favorite dipping sauces.

    Here’s how to blister your peppers: Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn’t char except in places. Don’t rush. It takes 10 to 15 minutes to cook a pan full of peppers. When they’re done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.

    Carmen Peppers or Corno Del Toro peppers (Saturday Members)- an Italian favorite, these long, tapered, bull-horn shaped green peppers are sweet and spicy enjoy them sliced up and sautéed in a veggie stir fry. Larger peppers can be stuffed with your favorite meat, cheese and spice medley and grilled for a truly tasty treat!

    Japanese Eggplant- This member of the nightshade family is not only tasty, it’s a low calorie vegetable with only 20 calories per cup. Eggplant is valued for the variety of ways it can be cooked, and Japanese eggplant is even more versatile because it has a much thinner skin and is practically seedless. The sponginess of its fleshy inside drinks in seasonings like soy sauce, miso and ginger. This particular variety is long and slender unlike the traditional oval shaped variety. Try it grilled, stir-fried or baked in thin slices. Tip: “Leave the skin on this vegetable because it will add fiber to your diet, causing you to remain full for longer periods of time while regulating your digestive system,” according to Tracy Lockwood, a registered dietitian at F-Factor Nutrition. Look over some of these recipes below for inspiration…

    Japanese Eggplant with Ginger & Scallions.

    Japanese Eggplant with Chicken and Thai (sub purple) Basil Stir Fry. 

    Purple Basil- This hybrid basil variety has a slightly stronger anise flavor than the common green sweet basil. The dark opal color of the leaves intensifies with maturity, although variegated green leaves are considered normal. Enjoy this fragrant basil in floral arrangements, as a colorful addition to a salad, or infuse it in some vinegar, the dark color leaches into the vinegar, leaving it a beautiful shade of burgundy. It may also be infused in some olive oil however, I have yet to try it so I am not sure if it retains the purple hue. Store it like you would regular basil, In a jar or cup of water on your counter out of the sun. If it starts to look a little sad trim its ends and put it in freshwater.

    Strawberries- Enjoy them because It’s the last week of strawberries. I know I said that a few weeks ago but we had a sudden growth spurt and the plants decided to keep on producing berries. We would like to say one last thank you to our CSA members and friends of the farm who came out to help put these plants in the ground last fall. It was because of them that we were able to provide berries for the one of the longest strawberry producing years on record at Frog Song. Coincidence? I think not, It’s pure LOVE and SUPPORT!

    Rainbow Carrots – All of the carrots are coming out of the ground this week. We say goodbye to the lush green carrot tops but carrots are here to stay. We will continue to sell these colorful carrots because of our refrigerated storage units which allow us to preserve these beautiful tasty carrots and continue to sell them throughout the summer season, when it is too hot for anything else to grow, along with out potatoes and cured onions. Give them a good wash and store them in a jar full of water, this will keep them crisp, fresh and readily available for quick snacking. You may even add some herbs like rosemary, dill or garlic to give them some added flavor.

    Red Radish- Enjoy these little baby red radishes and their leafy green tops. The hot weather does a number on the greens so we may have a few radishes in the coming weeks but these are the last of the greens. Eat them in salads or sauté them with some garlic and olive oil for a quick side dish but make sure to give them a good wash before you do.

           

    • Till Next Week- Shani

  • Weekly CSA Share: Week 11, May 15-18

    This Weeks CSA Share Includes: Romaine Lettuce, Celery, Cucumbers, Green & Yellow Beans, Cured Sweet Onions, Murasaki Sweet Potatoes, Peaches, Sweet Italian Basil and the last of the seasons Strawberries!

    Quick Pickle Recipe: https://www.blessthismessplease.com/quick-pickled-cucumbers/#tasty-recipes-22504

    Celery Leaf Pesto: https://www.theurbancanningcompany.com/blog/2019/3/25/urbantips-celery-leaf-pesto

    Sweet and Spicy Roasted Sweet Potatoes: https://spicysouthernkitchen.com/spicy-sweet-roasted-sweet-potatoes/

    Peach Basil Salad: https://www.5minutesformom.com/136188/peach-basil-salad-recipe/