Tag: watermelon

  • CSA 2026 WEEK 37

    From Our Farm

    Basil, Thai

    Peppers, Habanero Sweet

    Potatoes, Purple

    Pumpkin, Seminole – WEDS ONLY

    Spinach, Malabar

    From Our Partners

    Beans, Green Snap – Tendwell Farm

    Kale, Curly – Tendwell Farm – FRI/SAT

    Kale, Lacinato – Tendwell Farm – WEDS/THURS

    Peppers, Yellow Bell – Tendwell Farm

    Squash, Bellevue Butternut – Bellevue Gardens Farm – THURS/FRI/SAT ONLY

    Tomatoes, Grape – Tendwell Farm

    Watermelon – Watsonia – WEDS only

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

    Tomato-Malabar Spinach Quiche

    Ingredients:

    • 10-inch pie crust
    • 4 very large tomatoes or the equivalent of grape tomatoes, sliced, remove seeds, and drained for 10 minutes
    • 1/2 cup chopped Malabar spinach leaves
    • 1/2 cup chopped basil
    • 1 small onion sliced; separate the rings
    • 1-2 cloves garlic, minced
    • Pepper, dash
    • 1 cup milk
    • 6 large eggs, beaten
    • 4 oz. shredded cheddar cheese
    • 1 cup diced pan fried potatoes (hash browns) – optional

    Instructions:

    Preheat the oven to 400 degrees. Place crust into a pie plate. Flute edges and chill while preparing the rest of the ingredients. Mix eggs, milk and 1/2 cheddar cheese. Pepper to taste. Remove crust from the refrigerator. Place tomatoes in an even layer on the bottom of the crust. Layer sliced onion rings on top of the tomatoes and evenly distribute the minced garlic. Top with spinach and 1/2 the basil. Layer potatoes evenly on top. Pour egg mixture evenly over the vegetable layers. Layer with remaining basil and sprinkle the remaining cheddar cheese over the top. Bake at 400 degrees for 40 minutes or until a knife inserted in the middle comes out clean. Allow to cool 10-15 minutes until set. Enjoy!

    Recipe adapted from: https://sites.google.com/ufl.edu/plant-of-the-month/January/june/2023-malabar-spinach?

  • CSA 2026 WEEK 36

    From Our Farm

    Basil, Italian

    Pears, Pineapple

    From Our Partners

    Corn, Sweet – Watsonia

    Grapes, Muscadine – Santa Fe Organics or Rainbow Star Farm

    Kale, Curly – Tendwell Farm – WEDS/THURS

    Kale, Lacinato – Tendwell Farm – FRI/SAT

    Peppers, Lunchbox – Tendwell Farm

    Watermelon – Watsonia

    Tomatoes, Salad – Tendwell Farm

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

    Butternut Squash Kale Pasta

    Ingredients:

    • 16 ounces uncooked Linguine or your favorite pasta
    • 1 small butternut squash
    • 1 head garlic
    • ½ yellow onion
    • 4 cups chopped kale
    • 8 Tbsp extra virgin olive oil
    • Good quality Pecorino Romano or Parmigiano Reggiano

    Instructions:

    1. Pre-heat the oven to 375 degrees.
    2. Peel the butternut squash, cut it into halves, remove the seeds, cut them into quarters, and cube them.
    3. Spread the cubed butternut squash on a baking sheet with parchment paper on it, drizzle two tablespoons of olive oil, then add salt and pepper.
    4. Trim the top of the garlic head exposing all the cloves, place that on the baking sheet next to the cubed squash, drizzle about one tablespoon of olive oil, then add salt and pepper.
    5. Roast in the oven for about 40 minutes. Set aside.
    6. When the garlic is fully roasted, you can easily squeeze the bottom of the clove until it comes out of its “shell”.
    7. The garlic will come off very easily this way. Toss the garlic “paper or shell” out, chop the garlic, and set aside.
    8. Meanwhile, cook the pasta al dente as directed on the package. Set aside. Be careful that your pasta doesn’t get sticky. If that happens, run it under cold water and let it drain again.
    9. Using a large saucepan heat the last two tablespoon of oil, add the half of the roasted, chopped garlic, the chopped onions, and all the chopped kale.
    10. Saute the kale until you start to see a vibrant green color on the kale, then add the roasted butternut squash and toss it gently. Transfer to a bowl and set aside.
    11. Using the same saucepan, add the remaining olive oil and chopped roasted garlic and start adding your pasta, making sure the stove is set to a medium heat.
    12. Coat the pasta with the olive oil and garlic until well covered.
    13. Add the kale and butternut squash from the bowl and toss it all together.
    14. The final touch is the cheese of your choice. Add salt or pepper if needed.

    Recipe adapted from: https://howdoesshe.com/butternut-squash-kale-pasta/

  • 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 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 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?