Tag: Watermelon radish

  • CSA 2023 Fall Week 7

    Green/Yellow Snap Beans

    Romaine Lettuce

    Mississippi Purple Hull Peas

    Sweet Habanero Peppers

    Watermelon Radishes (COG)

    Acorn Squash (NSOF)

    Baby Squash, Mixed

    Murasaki Sweet Potatoes

    Turmeric

    It’s a busy week on the farm! On Saturday, we processed around fifty old laying hens. A few members of our team came out to help, and it was an eye-opening, learning experience for the first timers. We have team members who are experienced with the butchering process, and they were the day’s teachers. Here at Frog Song, chickens play a vital role in our soil health and diet. We feed them organic chicken feed and loads of veggie scraps each day, and in turn their manure fertilizes the soil. They peck away at pests and aerate the ground as they range and scratch. They lay eggs with rich yellow yolks for us to collect each morning. As chickens age into their golden years, starting around three to four years of age, their egg production drops off drastically. As our hens age towards the end of their life cycle, we then harvest them for stew meat. We are so grateful for our chickens and all that they contribute to the farm.

    This weekend marks the second annual Giving Garden charitable dinner at the farm. Under the moon and pole barn lights, a communal dinner will be prepared by the head chef of Afternoon restaurant and served by dedicated volunteers of the garden. We have donated our site, materials, and fresh ingredients in support of their mission to expand access to healthy, fresh food in Gainesville. Guests will get a chance to tour the farm and enjoy the grounds before their meal. A great time was had by all last year, and we are looking forward to welcoming back the Giving Garden crew! Tickets are sold out for Saturday’s dinner. Learn more about their mission and donate here: https://www.gainesvillegivinggarden.org/about

    And there’s more! On Sunday, we’re welcoming Elise Pickett from The Urban Harvest and gardeners from across the state. We’ll be giving a farm tour and discussing our regenerative practices here on the farm. Guests are welcome to bring picnic lunches. Come chat farming and gardening with us! Book your spot here: https://theurbanharvest.com/products/tuh-community-meet-up-farm-tour?date=2023-11-19&select=1700406000

    Thanksgiving is just around the corner and it’s time to start thinking about what to prepare! This week’s recipes are Fall inspired side dishes for inspiration.

    Roasted Acorn Squash Salad

    Ingredients:

    • 1 large acorn squash
    • 1 ½ tbsp olive oil
    • ¾ tsp salt
    • black pepper
    • 6 cups of arugula, kale, or lettuce mix of your choice
    • ⅓ cup pomegranate seeds

    Pepita Brittle:

    • ¾ cup raw, unsalted pepitas (pumpkin seeds)
    • 2 tbsp maple syrup
    • 1 tsp olive oil
    • ½ tbsp minced fresh thyme
    • ¼ tsp salt & pepper

    Tahini Dressing:

    • ⅓ cup tahini
    • 2 tbsp freshly squeezed orange juice
    • 2 tbsp water
    • 2 tsp maple syrup
    • ½ tsp cinnamon
    • ½ tsp sea salt

    Instructions:

    1. Preheat oven to 275˚F.
    2. To make the brittle, add pumpkin seeds to a mixing bowl. In a separate bowl, whisk together maple syrup, olive oil, thyme, salt and pepper. Pour over pumpkin seeds and toss well to coat. Spread onto a parchment paper-lined baking sheet and bake on the lowest rack of the oven for 35 minutes. Rotate the pan once halfway through baking.
    3. Remove from oven and let cool completely before breaking apart.
    4. Increase oven heat to 375˚F.
    5. Wash the squash well and pat dry. Slice off the tough stem at the top of the squash. Slice in half lengthwise and use a spoon to remove seeds. Slice into wedges, then dice into 1″ pieces. Toss with olive oil, salt and pepper and roast on a sheet pan for 35-40 minutes, until tender and slightly crispy.
    6. While squash is roasting, whisk together all dressing ingredients until smooth. If the tahini is thick, you may need to use a blender. Prep baby kale and pomegranate seeds.
    7. Let squash cool slightly before adding to the salad. Toss all ingredients and enjoy.

    Recipe from: https://www.crowdedkitchen.com/roasted-acorn-squash-salad

    Roasted Cauliflower with Turmeric and Cumin

    Ingredients

    • 1 cup safflower or sunflower oil
    • 1 tablespoon ground cumin
    • 2 teaspoons turmeric
    • 2 teaspoons crushed red pepper
    • 1/2 teaspoon sea salt, plus more for seasoning
    • 4 heads cauliflower, halved, cored, and cut into 1-inch florets
    • 1/4 cup pine nuts
    • 2 tablespoons chopped cilantro
    • 1 tablespoon chopped mint

    Directions

    1. Preheat the oven to 425°F. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper, and 1/2 teaspoon of salt.
    2. On two large rimmed baking sheets, drizzle the cauliflower with the spiced oil and toss well to coat; season with salt. Spread the cauliflower in an even layer and bake for about 1 hour, until browned and tender; switch the baking sheets halfway through cooking.
    3. Meanwhile, in a pie plate, bake the pine nuts for about 1 minute, until toasted. Let cool.
    4. Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, cilantro, and mint and serve.

    Make Ahead

    The cauliflower can be prepared through Step 2 and refrigerated overnight; reheat before combining with the pine nuts and herbs.

    Recipe: https://www.foodandwine.com/recipes/roasted-cauliflower-turmeric-and-cumin

    Roasted Murasaki Sweet Potatoes with Miso Maple Tahini

    Roasted Japanese Sweet Potatoes With Miso Maple TahJapanese Sweet Potatoes With Miso Mae Tahin

    Ingredients

    • 2medium-large Murasaki sweet potatoes (washed + dried)
    • 2Tbsp olive oil
    • Salt + pepper, to taste
    • Optional garnish: fresh parsley or green onion/scallions, chopped

    Miso Tahini Dressing:

    • 1/4cup tahini
    • 5Tbsp miso paste
    • 1Tbsp maple syrup
    • 1/4tsp garlic powder
    • 2tsp lemon juice
    • 2-3Tbsp hot water

    Instructions

    1. Start by preheating your oven to 400F. Line a largebaking sheet with parchment paper.
    2. With the skin on, cut sweet potatoes into 1-inch pieces.
    3. Then, place the sweet potato cubes on your baking sheet. Toss them with olive oil, salt, and pepper. Spread them out in a single layer, leaving room between each piece.
    4. Place the baking sheet in the oven for 25-30 minutes, until sweet potatoes are lightly browned and fork tender.
    5. While the sweet potatoes are cooking, make the miso maple tahini dressing by whisking the dressing ingredients together in a small bowl. Adjust seasonings to taste, then set aside.
    6. Remove sweet potatoes from the oven. Transfer to a serving plate or bowl. The tahini dressing can either by drizzled on top of the roasted sweet potatoes or served alongside them as a dip. Garnish with fresh pepper and parsley/green onion as desired. Serve + enjoy hot!

    Recipe: https://www.walderwellness.com/roasted-japanese-sweet-potatoes/

  • CSA 2023 Fall Week 5

    Here’s what’s inside your week 5 CSA share!

    Collard Greens

    Carrot COG

    Nonconformer Cucumbers

    Moringa

    Shishito Peppers

    Fuyu Persimmons

    Purple and White Potatoes

    Watermelon Radishes

    Grape Tomatoes

    We’re knee deep into our fall season with a rainbow of colors, flavors, and nutrition packed into this week’s share. Possibly the most beautiful hue in your box is hidden inside your watermelon radishes. We share a salsa recipe below for those who are ready to gobble them up now. Another option we highly recommend is quick pickling using a simple brine of white or cider vinegar, water, sugar, and salt. What’s awesome about pickling these guys is that they mellow out with age so there’s less spice packed into each crunch. What doesn’t mellow out if the color – your brine will become a gorgeous pink, and the pickles will add a splash of color to your salads, grilled salmon, or veggie burgers. Fun fact for all those gardeners out there: Watermelon radishes contain a compound called isothiocyanate, which is a natural pest repellent. This means that the radish naturally helps keep away weeds and pests!

    In last week’s share we tucked a half dozen eggs and a bulb of galangal into your box. If you have any leftover, the carrot cookie recipe is calling your name! Enjoy this comforting taste of fall.

    Grilled Chicken with Cucumber-Radish Salsa
    Ingredients:

    • 2 tablespoons extra-virgin olive oil, divided
    • ½ teaspoon ground coriander
    • ½ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • 1 pound chicken breasts
    • ½ cup finely diced cucumber
    • ½ cup finely diced radishes
    • ¼ cup finely chopped fresh mint
    • 2 teaspoons rice vinegar

    Instructions:
    Preheat grill to medium-high.

    Combine 1 tablespoon oil, coriander and 1/4 teaspoon each salt and pepper in a small bowl. Brush on chicken.

    Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes total.

    Meanwhile, combine cucumber, radishes, mint and vinegar in a medium bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Serve with the chicken.

    Moringa Smoothie
    Ingredients:

    • 1 cup almond milk
    • 1/2 cup fresh moringa leaves, or 1 tablespoon moringa powder
    • 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.

    Carrot Cookies
    Ingredients:

    • 1 ½ cup old-fashioned oats
    • 1 cup all-purpose flour
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon freshly grated galangal
    • ⅛ teaspoon ground cloves
    • ½ teaspoon salt
    • ½ cup unsalted butter melted and cooled
    • ¼ cup granulated sugar
    • ½ cup packed brown sugar
    • 1 large egg
    • 1 cup shredded carrots
    • ½ cup chopped nuts if desired
    • ½ teaspoon vanilla

    Instructions:
    In a large mixing bowl, whisk together oats, flour, baking powder and soda, cinnamon, nutmeg, ginger, cloves and salt plus 1 ½ cup oats,1 cup all-purpose flour, ¾ teaspoon baking powder,½ teaspoon baking soda,½ teaspoon ground cinnamon,¼ teaspoon nutmeg,¼ teaspoon ground ginger,⅛ teaspoon ground cloves,½ teaspoon salt.

    In a medium mixing bowl, whisk cooled butter, granulated sugar and brown sugar. Add egg and vanilla and whisk well. Add carrots and nuts and stir in.

    ½ cup unsalted butter,¼ cup granulated sugar,½ cup packed brown sugar,1 large egg,1 cup shredded carrots,½ teaspoon vanilla,½ cup chopped nuts

    Combine wet ingredients with ddry ingredients and stir until well incorporated.

    Cover bowl with cookie dough and chill for at least 2 hours.

    Preheat oven to 350° F. Line baking sheet with parchment paper.

    Scoop cookie dough with 1 ½ tablespoon size cookie scoop. Place 2″ apart on sheet.

    Bake for 8 to 10 minutes.

  • CSA 2023 Fall Week 1

    This week’s share includes:

    Nonconformer Cucumbers

    Fennel (NSOF)

    Curly or Lacinato Kale

    Sweet Habanero Peppers

    Fuyu Persimmons

    Watermelon Radishes (COG)

    Roselle

    Purple and White Potato Mix

    Cherry Tomatoes (WAT)

    Welcome to your fall share! Week one brings us a diverse mix of fruits and veggies, including our first fennel of the season from partner New Sprout Organic Farms up in Appalachia. We’ve just made our final trip of the year to North Carolina. Now that the extreme heat of summer is behind us, we’ll have more variety to offer from our own farm.

    The arrival of fall brings us great news on the personnel front too! We’re happy to report the safe arrival of our seasonal guest worker crew. Each year they come from Mexico to plant, maintain, and harvest crops during our peak growing season of October-June. This highly skilled team is authorized to work on the H2A visa which is especially for agricultural work. This program requires a lot of paperwork, expense and hassle, but every year it has been worth the effort to host these reliable, hardworking, and high quality folks who do amazing work to grow organic food for our community. Bienvendios!

    We hope you enjoy this week’s recipes, all inspired by your share. We love seeing our own kitchen magic! Please tag us on IG @frogsongcsa and show us how you’re loving our tasty, fresh fruits and veggies!

    Fennel/Potato Au Gratin – adapted from oliveandmango.com

    Ingredients:

    • 1-2 large bulbs fennel, stalks removed, halved lengthwise, and cut into ½ wedges
    • 3-4 medium sized potatoes, thinly sliced (white, purple, or red)
    • 2 cups heavy cream
    • 3 garlic cloves, peeled and chopped
    • ½-1 teaspoon chopped rosemary
    • ¼ teaspoon crushed red pepper
    • 1½ cups finely grated Parmesan, divided
    • Salt and freshly ground black pepper, to taste
    • 4 tablespoons unsalted butter, cubed
    • ¼ cup bread crumbs

    Instructions:

    • Heat oven to 425°F. Place fennel and potatoes in a medium size 3-qt casserole dish, sprinkle rosemary, garlic, chili flakes, salt and pepper to taste and 1 cup of the Parmesan. Pour cream and toss everything to combine. Dot with butter. Cover dish with foil; bake for 60 minutes.
    • Uncover baking dish; combine remaining Parmesan and bread crumbs and sprinkle over top and until golden and bubbling and fennel is tender about 20-30 more minutes. Allow to cool a few minutes then serve and enjoy. Garnish with rosemary and, if desired, the snipped reserved fennel fronds.

    Quick Pickled Watermelon Radishes

    Ingredients:

    • 1/2 cup rice vinegar (120ml)
    • 1/2 cup water (120ml)
    • 1 1/2 teaspoons kosher salt
    • 1 tablespoon granulated sugar (13g)
    • 1-quart watermelon radishes, peeled and sliced thinly crosswise

    Instructions:

    • In a medium bowl, whisk together the vinegar, water, salt, and sugar until sugar and salt are fully dissolved.
    • Add the radishes and toss to coat.
    • Lay a clean paper towel on the surface to keep the radishes submerged. Let marinate for at least 15 minutes before serving.
    • Pickled radishes can be packed into a jar with their brine and refrigerated for up to 2 weeks.

    Habanero-Jalapeno Chili

    Ingredients:

    • ½ pound FSO bacon
    • 1 pound ground pork
    • 1 pound ground beef
    • 1 green bell pepper, diced
    • 1 yellow onion, diced
    • 6 jalapeno peppers, seeded and chopped
    • 6 habanero peppers, seeded and chopped
    • 1 pint cherry tomatoes
    • 1 pound kidney beans (cooked)
    • 2 cloves garlic, minced
    • 1 ½ tablespoons ground cumin
    • 1 tablespoon crushed red pepper flakes
    • 3 tablespoons chili powder
    • 1 (28 ounce) can crushed tomatoes
    • 2 (16 ounce) cans whole peeled tomatoes, drained
    • 1 (12 fluid ounce) can beer
    • 3 ounces tomato paste
    • 1 ounce chili paste
    • 2 cups water

    Instructions:

    • Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
    • Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, garlic, cumin, red pepper flakes, chili powder, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
    • Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

  • CSA 2023 Spring Week 12

    Week 12 of our Spring Season brings:

    Tulsi Basil

    Green Cabbage (Watsonia Farms)

    Cantaloupe

    Carrots (Clem’s Organic Gardens)

    Purple Daikon or Black Spanish Radish

    Lettuce (New Sprout Organic Farm)

    Onions (Scallions)

    Cubanelle Peppers

    Grape Tomatoes (New Sprout Organic Farm)

    Time to Renew!

    Our Spring Season is winding down, and a huge THANK YOU to those of you who have already renewed for the Summer Season that runs from July 5 – September 30! Haven’t renewed yet? Don’t worry – we’ve made it easy! On June 26, all CSA Memberships will automatically renew and charge your card on file for the same share type and apply any existing credit to your renewal. If you decide not to renew, no problem! To opt out, email us by June 25th to info@frogsongorganics.com and we will confirm receipt of your email by June 26th.

    During the summer season, we supplement your shares with lots of greens from our partner producers. You’ve probably already noticed these lettuces and herbs starting to pop up in your box, and this week our partners provide heartier veggies like cabbage, carrots, and tomatoes too. First though, when you open this week’s box, take a moment to breathe in the soothing aroma of the Tulsi Basil from our farm. This extraordinary herb’s adaptogenic properties improve your ability to manage stress. Boil water and steep for 5-10 minutes for a refreshing and calming hot or iced tea. We also share a delicious Tulsi Chai recipe below.

    This week’s crunchy, Cubanelle peppers also hail from our farm. These peppers are more sweet than spicy. Read below to learn how to make sofrito, that Latin sauce used to add a delicious flavor to rice, beans, meats, soups, and stews (it’s similar to the Cajun Holy Trinity and French Mirepoix). Or, if you’re in the mood for Italian cuisine, check out our recipe for stuffed Cubanelles; the recipe calls for hamburger, but if you want to take it to the next level, use our pastured pork – BAM!

    Recipes

    Sofrito

    Ingredients:

    • 2 green bell peppers seeded and chopped
    • 2 cubanelle peppers seeded and chopped
    • 4-5 aji dulce peppers seeded and chopped
    • 1 sweet red or white onion chopped
    • 8 cloves garlic chopped
    • 1 bunch cilantro leaves about 1 cup loosely packed
    • 1 cup cherry tomatoes, chopped
    • Salt to taste
    • ¼ cup olive oil

    Instructions:

    • Add all of the ingredients to a food processor. Process until you reach the consistency you prefer. Either chunky or very smooth.
    • Taste and adjust for salt.
    • Store in the refrigerator and uses as needed or freeze in small batches.

    Stuffed Cubanelle Peppers –simpleitaliancooking.com

    Ingredients:

    • 1 cup breadcrumbs
    • 1/2 cup grated Romano cheese
    • 1 beaten egg
    • 1 lb ground beef (or substitute FSO pastured pork)
    • 1 pint cubanelle peppers
    • 3 tbsp olive oil
    • 2 tbsp fresh basil
    • 2 tbsp fresh or dried parsley

    Instructions:

    • Preheat oven to 375 F.
    • Wash peppers and cut the tops off
    • In a medium bowl, mix all ingredients (except peppers) with the beef
    • Carefully stuff each pepper with the seasoned beef mixture
    • Place in an oven proof dish/pan (note – some mixture may come out)
    • Add a little water (about 1/4 cup maybe) to help steam them, cover and bake for 60 -90 minutes until the peppers are extremely soft and beef is cooked

    Tulsi Chai

    Ingredients:

    • 1 cup milk
    • 1 1/2 cup qater
    • 1 tea bag-black or green or 2 tsp tea leaves
    • 10 Tulsi leaves
    • 1/2 inch piece of ginger or turmeric (or 1/4 of both)
    • 1/2 tsp sugar

    Instructions:

    • Crush the Tulsi Leaves with ginger/turmeric with a mortar and pestle (coffee grinder works as well)
    • Add water to a pot and bring Tulsi mixture to a boil over medium hear. Add tea. Boil for 2 minutes.
    • Add milk and sugar, allow to boil and then reduce to a simmer.
    • When tea is to desired color, remove from heat.
    • Strain liquid and Enjoy!

  • CSA 2023 Winter Week 12

    This week’s CSA box includes:

    • Napa Cabbage
    • Dandelion Greens
    • Dill
    • Romaine Lettuce
    • Sweet Onions
    • Snow Peas
    • Watermelon Radishes
    • Fingerling Yam Sweet Potatoes
    • Cherry Tomatoes – Little Pond Farm

    If you take a whiff of the dill inside this week’s CSA box and immediately feel a sense of calm, you’re not alone. For centuries it’s had the same effect on people. The name means “to calm or soothe” thanks to its effect on colicky babies and nerves. It’s also great for women’s health, digestion, cholesterol, and a host of other issues. We love dill for helping us stay healthy and calm while making everything it touches more delicious! This week we share two of our favorite recipes below or, if you prefer to store it away for future use, here’s three ways:

    1. Refrigerate. Fresh dill can be stored in the refrigerator for several days. Wash in cold water, remove excess moisture with a salad spinner, and wrap the bundle of dill in several damp paper towels. Place the wrapped stems and leaves in a plastic bag or airtight container. Store in the crisper drawer for up to two weeks.
    2. Freezer. For long-term storage that maintains a fresh flavor, freezing dill is the best option. Start by thoroughly rinsing. Use a salad spinner or kitchen towel to remove excess moisture. Place the sprigs upright in a glass jar or lay flat in a freezer bag. You can also freeze chopped dill. Wash and dry it, chop, and portion into ice cube trays. Fill the trays with just enough water to cover the dill. Place in the freezer. Once frozen, remove the ice cubes and store them in a plastic freezer bag for up to three months
    3. Dried. Drying herbs is one of the most reliable methods for long-term storage. The best way is with a food dehydrator, but letting them hang upside down at room temperature for several weeks works too! You’ll know it’s ready when the sprigs crumble to the touch. Place the dried stems over a large bowl and use your hands to crumble the leaves from the stem. Store dried dill leaves in an airtight container or glass jar. With proper storage, the shelf-life of dried dill leaves is about twelve months.

    Avgolemono Soup

    Ingredients:

    • Extra Virgin Olive Oil
    • ½ to 1 cup finely chopped carrots
    • ½ to 1 cup finely chopped celery
    • ½ to 1 cup finely chopped green onions
    • 2 garlic cloves, finely chopped
    • 8 cups low-sodium chicken broth
    • 2 bay leaves
    • 1 cup rice or orzo
    • Salt and pepper
    • 8 oz cooked shredded chicken
    • ½ cup freshly-squeezed lemon juice
    • 2 large eggs
    • Fresh dill and parsley to taste

    Instructions:

    1. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil on medium-high. Add the carrots, celery and green onions, toss together to sauté briefly then stir in the garlic.
    2. Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice (we prefer orzo), salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
    3. To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.

    Garnish with fresh parsley and dill. Serve hot with your favorite bread. Enjoy!

    FSO tip: add avgolemono sauce to the soup at the very end, and immediately remove from heat to prevent the eggs from cooking.

    Tzatziki Sauce

    Ingredients:

    • 1 ½ cups plain Greek yogurt
    • 1 ½ cups grated cucumber
    • 2 cloves garlic minced
    • 2 tbsp olive oil
    • 1 tbsp lemon juice
    • 2 tsp dried or 2 tbsp fresh dill
    • 1 tsp lemon zest
    • 1/2 tsp salt

    Instructions:

    1. Grate cucumber with a cheese grater with the peel left on.
    2. Add all of the ingredients to a medium bowl and mix well.
    3. Enjoy as a dip or spread.

    Sweet Potato Bread – adapted from fullasamother.com

    Ingredients:

    • 2 cups Sweet Potato puree
    • ½ cup filtered water
    • 3 large eggs
    • ¼ cup avocado oil (or oil of choice)
    • ¼ cup unsweetened almond or soy milk
    • ¼ cup FSO cane syrup or maple syrup
    • 1 tsp pure vanilla extract
    • ½ cup + 3 tbsp cassava flour (coconut flour works too!)
    • 1 tsp baking powder
    • 1 tsp cinnamon
    • ½ tsp fine sea salt

    Instructions:

    1. Peel & cut sweet potatoes into 1” cubes and boil until tender. Drain water and strain.
    2. In a food processor (or blender), combine cooked sweet potatoes and filtered water, then blend until smooth. If the puree seems too thick, add more water 2 tablespoons at a time, until mashed potato consistency is achieved.
    3. Add eggs, milk, syrup and vanilla, then blend until combined.
    4. In a medium bowl, sift dry ingredients. Add to wet mixture in the food processor, and blend until fully combined, scraping down the sides half way through.
    5. Pour the batter into the prepared loaf pan.
    6. Bake in the center rack one hour, or until a toothpick inserted in loaf center comes out clean.
    7. Allow the loaf to cool for 20-30 minutes, then remove from the pan and place on a cutting board to serve. Note: This bread has a wet texture. If baked long enough, the texture should be similar to a custard-like bread pudding – minus the bread! It’s perfect with fresh berries.
    8. Store in an airtight container and refrigerate for up to 3 days.