Tag: Yams

  • CSA 2022 – Fall Week 13

    Happy New Year! After four consecutive nights of frost, we are delighted to provide the following produce from our farm in your final CSA shares of the year:

    • Napa Cabbage 
    • Oranges
    • Braising Mix (baby kales & rainbow chard), bag
    • Spring Mix, bag
    • Red Leaf Lettuce
    • Daikon Radishes 
    • Cubanelle / Shishito Peppers
    • Fresh Turmeric
    • Sweet Potato Yams, fingerlings

    Cabbage Fried Rice – Food & Wine

    Ingredients

    • 2 tablespoons vegetable oil
    • 1 small yellow onion, cut into 1/4-inch dice
    • 1 cup julienned carrots, or daikon radish
    • 4 cups shredded Napa or Savoy cabbage
    • 2 garlic cloves, minced
    • 2 tablespoons minced peeled fresh ginger, and/or fresh turmeric
    • 4 cups cooked long-grain white rice (the best fried rice is made with leftover, refrigerated rice)
    • 4 large eggs, beaten
    • 2 tablespoons soy sauce
    • Juice of 1 lime
    • 2 scallions, thinly sliced

    Directions

    1. In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.
    2. Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.

    Vibrant Orange & Arugula Salad – Cookie & Kate

    Ingredients

    Salad

    • ¼ cup sliced almonds
    • 5 to 6 ounces baby arugula/spring mix
    • 2 oranges, peeled and sliced into thin rounds
    • 2 ounces goat cheese, crumbled (about ½ cup)
    • ¼ cup thinly sliced and roughly chopped radishes
    • Pinch of ground cinnamon, to sprinkle on top

    Lemon Dressing

    • ¼ cup extra-virgin olive oil
    • 3 tablespoons lemon juice
    • 1 ½ teaspoons honey
    • ¼ teaspoon salt

    Directions

    1. First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they’ll burn!), about 5 minutes. Transfer them to a bowl to cool.
    2. Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
    3. In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it’s unpleasantly tart.
    4. Once you’re ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.

    Smoky Sweet Potato Kale Salad with Hot Ginger Dressing – How Sweet Eats

    Ingredients

    • 2 to 3 medium sweet potatoes, peeled and cubed (½ to 1 inch cubes)
    • olive oil spray, or olive oil for drizzling
    • kosher salt and pepper
    • ½ teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • ¼ teaspoon chipotle chili powder
    • 1 to 2 bunches of curly green or tuscan kale, stems removed and torn into pieces (about 6 to 8 cups)
    • ¼ cup roasted pepitas
    • furikake seasoning, optional

    Hot Ginger Dressing

    • 1 1/2 tablespoons toasted sesame oil
    • 1 small shallot, diced (or diced red onion)
    • 1 tablespoon chopped fresh ginger
    • 1 garlic clove, minced
    • 3 tablespoons red wine or apple cider vinegar
    • 1 tablespoon honey
    • 2 teaspoons soy sauce
    • ½ cup olive oil

    Directions

    1. Preheat the oven to 425 degrees F.
    2. Place the sweet potatoes on a nonstick baking sheet and toss them with a drizzle of olive oil (or use olive oil spray). Stir together the smoked paprika, garlic powder, chili powder and a big pinch of salt and pepper in a bowl. Sprinkle it evenly over the sweet potatoes and toss well.
    3. Roast the sweet potatoes for 25 to 30 minutes, until fork tender.
    4. While the sweet potatoes roast, make the dressing. Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2 minutes. Stir in the ginger and garlic and cook for 2 minutes more. Reduce the heat to low. Whisk in the vinegar, honey and soy sauce. Whisk in the olive oil until emulsified.
    5. Place the kale in a bowl. Drizzle on 1 to 2 tablespoons of the dressing and using your (clean) hands, massage the kale for a few minutes until all the leaves are coated. Let this sit for 5 to 10 minutes. It helps to break down the toughness of the kale and makes it less bitter.
    6. When the potatoes are done, add them on top of the kale. Drizzle with more of the dressing, then top with pepitas. Sprinkle on furikake seasoning if you’d like. Serve!

  • Fall 2021 CSA – Week 10

    This week, we will provide our members with the following produce from our farm:

    • Citrus! Grapefruits, Oranges and Mandarin
    • Green Beans
    • Sweet Potato Yams
    • Purple Daikon Radish, bunch (for Wednesday/Friday/Saturday members)
    • French Breakfast Radish (for Thursday members)
    • Fresh Turmeric Root

    In addition we will add the following products from our Partner Producer, Worden Farm:

    • Cherry Tomatoes
    • Green Kale
    We encourage you to check out Cooking with Cara! She is a friend of the farm who has an online yoga platform, and is also an inspirational cook! Join Cara from your own kitchen to make a fun and beautiful sweet potato recipe to enjoy this holiday season! CSA members who use coupon code “frogsong” will enjoy 50% off the class!

    Winter Citrus Salad w Honey Dressing – NYTimes

    Ingredients
    • 2 blood oranges or tangerines
    • 1 pink grapefruit
    • 1 navel orange
    •  Salt
    • ½ small red onion or 1 shallot, chopped
    • 3 tablespoons extra virgin olive oil
    • 1 tablespoon sherry vinegar
    • ½ teaspoon honey
    •  Lime or lemon juice to taste
    • ¼ teaspoon freshly chopped tarragon or a pinch dried
    Instructions
    1. Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
    2. Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

    Roasted Radishes – Life’s Little Sweets

    Ingredients

    • 1 1/2 pounds (1 bunch) Purple Daikon Radishes, clean, tops and tails cut, cut into 3/4 inch pieces
    • 1-2 tablespoons regular olive oil (organic, if possible)
    • 1/2 teaspoon Kosher salt, or amount to taste
    • 1/4 teaspoon fresh ground black pepper, or amount to taste, plus more for serving
    • 1/4 teaspoon ground cumin

    Instructions

    1. Preheat the oven to 450°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper. Prepare the Purple Daikon Radishes and add them to a medium-large mixing bowl.
    2. Add the olive oil, Kosher salt, fresh ground black pepper and cumin to the prepared radishes. Stir to combine.
    3. Lay the seasoned radish pieces on the prepared baking sheet; arrange them so that they are not touching.
    4. Bake for 25-30 minutes or until golden or desired crispness is reached. Serve and enjoy!

    You can also use regular red radishes, French radishes, watermelon radishes or another variety available.

    From Scratch Grapefruit Vinaigrette – Earth, Food and Fire
    Ingredients
    • 1 cup Olive oil or any other oil of your choosing
    • 2 Grapefruit – segmented and the juice saved (Only use the Juice if mixing the dressing by hand)
    • ¼ cup brown sugar
    • ½ clove fresh garlic – minced
    • 1 Tbsp Apple cider vinegar
    • 1 sprig fresh rosemary
    • 1 tsp crushed black peppercorns
    • 1 tsp salt
    Instructions
    1. Peel and segment the 2 fresh grapefruits. If mixing by hand, juice the fruit and set aside.
    2. Mince the garlic and fresh rosemary and add to the grapefruit.
    3. Mix  the salt, pepper and apple cider vinegar and brown sugar in with the fruit, garlic and herb.
    4. Use a blender and blitz until smooth. Alternatively whisk all the ingredients vigorously in a bowl.
    5. Add in the oil and blitz (or whisk) again until the grapefruit dressing becomes thick and creamy.
    6. Re-season the vinaigrette with salt and a little sugar if it is very tart.
    7. Store the grapefruit vinaigrette in a glass container such as a mason jar. The dressing will keep in the fridge for up to 3 weeks.

  • Winter CSA – Week 6

    Our CSA Members will enjoy the following items in their farm shares this week:

    • Baby Carrots, bunch – no need to peel them; just wash and enjoy!
    • Arugula
    • Rainbow Chard, bunch
    • Dill, bunch
    • Snow Peas
    • Tokyo Turnips
    • Sweet Potato Yams, Fingerlings
    • Kale, Green Curly or Lacinato – Worden Farm
    • Celery – Worden Farm
    • Chard in the field
    • Bunches of Rainbow Chard displayed at a Farmer’s Market

    Health Benefits of Chard:

    This dietary staple is eaten raw in salads, and when cooked, the bitterness of the raw leaves is reduced, like most leafy bitter greens. The flavor is often compared to a subtle version of spinach. Chard is a huge source of the anti-oxidant beta-carotene, which has been linked to optimal eye health. Because it is packed with beneficial vitamins and minerals such as potassium, magnesium, iron, dietary fiber, and Vitamins A, C, K , E and B6, it has an outstanding list of health benefits, especially for our hair, blood and bones. Chard is easily one of my favorite greens!

    Lentil Soup with Turnips and Dill – The Sophisticated Caveman

    Ingredients

    • 2 tablespoons extra virgin olive oil
    • 1 onion diced
    • 2 carrots diced
    • 2 celery ribs diced
    • 4 ounces white mushrooms roughly chopped
    • 4 cloves garlic minced
    • 1 pound turnips peeled and cubed
    • 1.5 cups green lentils soaked, drained, and rinsed
    • 8 cups low sodium vegetable stock
    • 1 bay leaf
    • 6 sprigs thyme
    • 1/3 cup fresh dill plus more for serving
    • 2 cups baby spinach roughly chopped
    • 1/4 cup fresh lemon juice
    • fine sea salt and black pepper to taste

    Method

    • Heat the olive oil in a large heavy-bottomed pot over medium high heat.
    • Add the onion, carrot, and celery to the pot along with a small pinch of salt and cook until the onion is translucent, about 6-7 minutes.
    • Add the mushrooms and garlic and cook until the mushrooms release their liquid, about 3-4 minutes.
    • Add the lentils (soaked for two hours or overnight) and turnips, then pour in the vegetable stock. Add the bay leaf, thyme springs, dill, and sea salt and black pepper to taste. Bring to gentle boil.
    • Reduce the heat to low, cover the pot, and simmer until the lentils and turnips are tender, about 25-30 minutes.
    • Remove the bay leaf and thyme stems and stir in the spinach and lemon juice.
    • Carefully transfer about 2 cups of the soup to a blender. Purée it, and return it to the pot. Stir and cook for a few minutes until heated through.
    • Season the soup with more sea salt and pepper to taste. Garnish with fresh dill when serving.

    Indian Saag – recipe from allrecipes

    Saag is an Indian dish made with leafy vegetables, traditionally turnip or mustard greens, eaten with naan or rice, and topped with paneer or chicken.

    Ingredients

    • ½ C butter (vegans sub earth balance or coconut oil)
    • 2 tsp cumin seeds
    • 1 chile pepper, seeded and diced (optional red pepper flakes to your sp)
    • 2 cloves garlic
    • 2 TBSP grated turmeric, or ground powder
    • 1 bunch fresh turnip greens
    • 1 bunch chopped fresh spinach, kale or even chard!
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp salt

    Method

    1. In a large skillet or wok, melt butter over med-high heat and cook and stir cumin seed, chile pepper, garlic and turmeric until fragrant, about 2 minutes.
    2. Stir in the chopped greens a little at a time, adding stems and tougher leaves first. When all greens are thoroughly wilted, stir in the cumin, coriander, and salt. Cover and reduce heat. Simmer until greens are tender, about 10 minutes, adding water or broth as needed to keep the greens moist.

  • Happy New Year Share!!

    Our New Year Share Includes:

    Collard Greens & Turnips. In the south it is understood that if you have the traditional new year’s day supper you will be blessed with good fortune for the entire year. According to legendary southern food researcher John Egerton’s Southern Food: At Home, On the Road, In History, black-eyed peas are associated with a “mystical and mythical power to bring good luck.”  If you serve peas with cornbread, it represents gold, and if they are stewed with tomatoes, it symbolizes wealth and health. As for collard greens, they grow in late fall and winter in the south, they’re green like money and will ensure you a financially prosperous new year. Apparently each bite of greens you eat is worth $1,000 in the upcoming year, more reason to EAT YOUR GREENS!!

    Steamed Collards- The Sunshine State Cookbook by George S. Fichter

    Ingredients: Collard Greens, Salt, Pepper, Sliced Bacon, Butter

    Wash the greens and steam or boil them gently in lightly salted water until tender. Fry bacon until crisp. Remove from frying pan and crumble, sprinkle bacon bits over collards and season with salt and pepper, mixing thoroughly in a serving bowl. Dot with butter. Vinegar-Pepper sauce makes an excellent condiment.

    Be sure to save a few uncooked greens to tack to the ceiling for good luck or hang over the door to ward off evil spirits.

    Purple Daikon Radish– These beautiful, large, purple radishes are most commonly eaten raw, however they may be cooked like turnips, which they resemble in flavor but are more zesty. Slice them up and throw them in the pot with your collards and turnips (they only need about 10 minutes to cook) they will add a colorful flair to the traditional new year’s dish.

    Dill– Dill is a very intensely flavorful herb therefore you may have difficulty using up the entire bunch before it goes bad. Make some Dill & Herb Butter, It’s quick, easy, and the butter will stay fresh in the refrigerator for several weeks providing you a tasty, herbalicious alternative to sautée your weekly share of vegetables in, or to butter your biscuits with.

    Dill & Herb Butter

    1/2 cup salted butter, softened.
    2 tsp fresh dill,
    Pepper and any other dried herbs you have in your pantry (I used some garlic salt).

    Finely chop the dill leaves after removing them off of the stem. Mix dill and herbs into softened butter. Refrigerate at least 8 hours before serving.

    O’Henry Yams– The O’Henry variety have a thin, off white to light tan outer skin and a white to creamy yellow flesh. Unlike classic Irish white potatoes which are grown from seed, sweet potatoes such as the O’Henry are initially planted using young shoots from the sweet potato root called “slips.” These slips were planted in the spring or early summer at the farm. This variety prefers sandy, lightweight soils much like the ones we have in Florida.

    Yam Cakes- The Sunshine State Cookbook by George S. Fichter

    Ingredients: 2lbs Yams, 2 Eggs- lightly beaten, 1/4 cup Bread Crumbs, 3 tsp. Butter, 1tsp. Salt, 1/4 tsp. Pepper

    Boil yams in lightly salted water until tender. Drain and mash, mixing the salt and pepper, eggs, and bread crumbs. Form into patties and fry in butter until browned on one side, then turn and brown the other. Serves 3-4 people. For variation, add cheese or diced onions or both to the mixture before frying.

    Baby Lettuce Mix– Making a rare appearance this late in fall and winter. Enjoy this baby lettuce mix with some fresh dill and a light vinaigrette like the one chef Amy Van Secol created in a past blog.

    Classic Vinaigrette Dressing
     
    6 parts oil
    2 parts vinegar
    1 part mustard
    sea salt to taste
    cracked pepper to taste
     

    In a bowl with a whisk, combine vinegar and mustard. Slowly add oil and whisk vigorously to create a creamy emulsified dressing. Season with salt and pepper.

    Seminole Pumpkin– Traditionally grown by the Calusa, Creek, and Miccosukee peoples, Seminole pumpkins remain one of the tastiest and most reliable pumpkins for Florida farmers. You don’t have to worry about this squash going bad on you anytime soon. Thanks to their thick skin, Seminole pumpkins can be stored for up to a year in a dry climate. More realistically for Florida’s humid climate, they can be stored for a few months. The inner flesh of a Seminole pumpkin is orange and tastes like butternut squash, but sweeter and is firmer and less fibrous than that of a traditional jack-o-lantern pumpkin (Cucurbita pepo) which have a hard time growing organically in Florida. Cook this pumpkin like you would an acorn, butternut or any other winter squash variety.

    I grew up attending the Florida Folk Festival at Stephen Foster Folk Culture Center State Park along the banks of the Suwannee River in White Springs, Florida. I was one of the many barefooted, wandering, children that could be seen meandering from the white sandy river banks throughout the music camps and stages in search of our parents, or more likely a familiar face with some loose change so we could buy some warm, sweet, one-of-a-kind Seminole Indian Fry Bread. Every Memorial Day Weekend for the past 66 years the Seminole Tribe of Florida sets up a traditional Seminole camp complete with chickee’s displaying traditional Seminole crafts, such as patchwork sewing, beading, dollmaking and basketry. A series of open fires border the camp cooking traditional Seminole foods. One in particular hosts a flat-bottomed pot filled with hot grease to fry up some fresh, hot, Seminole Indian fry bread. I searched for this recipe when i learned my CSA members would be receiving a Seminole Pumpkin in their share this week. I wanted to find a recipe that was rich in Florida history and more meaningful than the traditional “pumpkin” recipes. So here ya have it, from the Seminole Tribe of Florida’s very own newspaper: The Seminole Tribune- How To Make Pumpkin Frybread.

    Shel Silverstein

     

    Sweet Baby Carrots– Most of the benefits of carrots can be attributed to their beta-carotene and fiber content. These root vegetables are also a good source of antioxidants rich in vitamins A, C, K, and B8. Deficiency of vitamin A can cause some difficulty seeing in dim light. Since carrots are rich in vitamin A, they are good for improving eyesight and preventing conditions like night blindness from developing as we age. Eat more organic carrots!!

    Looking for some recipes to try this New Years? Check out Southern Living’s:  Favorite recipes for Greens, Black-Eyed Peas, Cornbread, Hoppin’ John, and Pot Likker Soup–Lucky New Year’s Meal

    What’s your New Year’s Resolution? Cook more? Eat healthier? Support local businesses? Join Our Spring CSA and be sure to fulfill all of those resolutions. There’s no better time to start eating healthy and support your local community through businesses that provide healthy and sustainable jobs! Join before February and receive $20 off your membership! Use Promo Code: EARLYBIRD2018 at checkout.

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    Happy New Year From The Frog Song Crew!