Tag: yellow bell peppers

  • 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 Summer 2022- Week 9

    This week your CSA includes the following-

    From Frog Song Organics-

    • Okra
    • Moringa
    • Turmeric

    From our partner farms-

    • Carrots -Clem’s Organic Gardens
    • Red Leaf Lettuce- Organic Aqua Fresh
    • Yellow Bell Peppers-New Sprouts Organic Farm
    • Acorn Squash-Clem’s Organic Garden
    • Salad Tomatoes- New Sprouts Organic Farm
    • Zucchini- Watsonia Organics

    Acorn Squash Farmer’s Breakfast

    Try this simple yet hearty dish for breakfast, or better yet breakfast for dinner!

    Ingredients
    • One Acorn Squash, halved
    • 1-2 Tbsp Frog Song Cane Syrup or Maple Syrup
    • 2 Tbsp unsalted butter
    • 1 tsp grated turmeric
    • Salt and pepper to taste
    • Optional- Yogurt or Sour Cream
    Directions
    • Preheat the oven to 350 degrees
    • Curt the acorn squash in half, scooping out the seeds (reserve the seeds to roast!)
    • On an greased baking pan, place acorn squash skin side up. Roast for 25 minutes, until tender.
    • Pull from over, flip over. Place a Tbsp pad of butter in the cavity of each acorn side, grate turmeric over the top, and drizzle with syrup (to desired consistency/sweetness). Sprinkle salt and a little fresh cracked pepper (the turmeric will provide some zip so don’t over pepper!)
    • Roast for another 10 minutes, until the butter is melted and syrup thickens.
    • Top with yogurt or sour cream and enjoy. To make it a true “famer’s breakfast”, enjoy with a side of bacon and eggs. The nuttiness of the squash pairs amazingly with the fat smokiness of Frog Song bacon or pan sausage.
    • Substitute olive oil for butter and use plain coconut yogurt for a vegan option.

    Savory Summer Succotash

    Ok, yes, another Succotash. But it is summer in the South, and this recipe brings your bounty together

    beautifully! Prepare ingredients before starting to simplify the process.

    Ingredients

    • 2 Tbsp of butter, or olive oil (or a Tbsp of each)
    • 2 Zucchini, cut into inch pieces
    • 1 medium onion, chopped
    • 2-3 cloves of garlic, minced
    • 1 yellow bell pepper, chopped
    • 1 cup of corn, kernels cut from the cob
    • 1 cup of okra, cut into circles
    • 1 cup salad tomatoes, quartered
    • 1 jalapeno, seeded and diced
    • Juice of a 1/2 lemon
    • Splash of water as needed
    • Salt and Pepper
    • Chopped Basil

    Directions

    • Heat butter and/or oil over medium heat. When melted, add onion and bell peppers. Sauté for 5 minutes, stirring. Add a dash of salt.
    • Add garlic and mix well. Add Zucchini and jalapeno and cook for 2 minutes. Reduce heat and add okra. Cook for another 5 minutes, stirring.
    • Add corn and tomatoes and stir for until all vegetables are tender. Add a splash of water, mix and cover. Cook for about 20 minutes on low, stirring occasionally. The okra should help thicken the succotash as it simmers.
    • Remove from heat, stir in salt, pepper, and lemon juice. Top with fresh chopped basil. Enjoy!

    Moroccan Stuffed Bell Peppers- adapted from Little Family Adventure

    Ingridents
    • 2 yellow bell peppers
    • 1/2 cup quinoa
    • 1 cups water
    • 1 carrots, chopped
    • 1/2 zucchini, chopped
    • 1/4 cup sliced almonds, coarsely chopped
    • 2 Tbsp dried apricots, chopped
    • 1/3 cup crumbled Feta cheese
    • 1 teaspoons (approx.) grated turmeric
    • 1 teaspoons ground sumac (Omit if not available)
    • 1/2 teaspoon cumin
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon smoked paprika
    • Dash of ground ginger
    • Dash of black pepper
    • 2 tbsp olive oil
    Directions
    • Preheat oven to 350 degrees.
    • Bring one cup of water to a boil in a saucepan. Add quinoa, cover and lower heat to simmer. Cook for 15 minutes. Once cooked, set aside and allow to cool slightly.
    • In a large mixing bowl combine carrots, zucchini, almonds apricots, Feta and quinoa.
    • In a small bowl, combine spices; turmeric, sumac, cumin, garlic powder, paprika, ginger, and black pepper.
    • Add spice blend to quinoa mixture and combine well.
    • Cut each bell pepper down the center. Remove stem and seeds.
    • Stuff each bell pepper half with quinoa mixture.
    • Drizzle stuffed bell peppers with olive oil.
    • Bake for 20 minutes.

  • CSA Summer 2 – Week 6

    This week our CSA Members are receiving ELEVEN awesome items listed below!

    We are harvesting from our farm:

    • Lemon Basil
    • Jalapeño Peppers
    • Saijo Persimmons – let fully ripen, until very soft before eating
    • Purple Potatoes
    • Sweet Potato Greens or Malabar Spinach

    Plus these items from our partner producers:

    • Beets and Carrots from Clem’s Organic Garden
    • Tomatoes, Grape or Campari, from New Sprout Organic Farm
    • Green and Yellow Bell Peppers from New Sprout Organic Farm
    • Vidalia Onions from Oso Sweet

  • CSA Summer 2 – Week 5

    Lots of greens in your shares this week! We are harvesting from our farm the following produce:

    • Italian Basil, bunch *keep on counter in water
    • Fresh Moringa, bunch
    • Sweet Potato Greens, bunch (for Thursday, Friday and Saturday members)

    And from our awesome Partner Producers, we are providing these items:

    • Green Leaf Lettuce – OAF
    • Spaghetti Squash – COG
    • Sweet Onions – OSO
    • Curly Kale – NSOF (for Wednesday members)
    • Yellow and Red Bell Peppers – NSOF
    • Slicer Tomatoes – NSOF
    • Muscadine Grapes (Contain Seeds!) – HSO

    Moringa tip: The leaves will dry out in a few days. To preserve the fresh leaves, we recommend storing the bunch in a plastic bag in your fridge. After the bunch dries, I strip the leaves and store in a jar for later use. Dried moringa is a great addition to soups and salads!

    Moringa Leaves Stir-Fry (Thoran) with Grated Coconut – takeiteasychef

    Ingredients
    • 250 grams moringa (drumstick) leaves
    • 1/4 teaspoon turmeric powder (or fresh root grated)
    • 1/4 cup grated coconut
    • to taste salt
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 cup shallots
    • 1 tablespoon crushed dry chilis
    • 1 sprig curry leaves, optional
    Instructions
    1. Wash and drain the moringa leaves. Get rid of all the thick sprigs. Finely chop the shallots.
    2. Crush the shallots with the flat surface of your knife. Chop them.
    3. Take the moringa leaves, grated coconut, turmeric powder, and salt in a mixing bowl.
    4. Combine well.
    5. Heat the oil in a pan, splutter mustard seeds followed by the chopped shallots.
    6. After the shallots are cooked to tender, add crushed chilis and curry leaves
    7. Saute for a couple of minutes on a medium flame.
    8. Now add the mixed moringa leaves and combine well.
    9. Cook with the lid closed for 10 minutes. Add salt if required. Stir occasionally.
    10. Open the lid, stir well for 2 minutes. Switch off.
    11. Serve hot with some rice or curry

  • CSA Summer 2 – Week 3

    This week, we will be harvesting the following produce from our farm:

    • Lemon Basil, Bunch
    • Bi-color Okra
    • Purple or Bi-Color Potatoes (Purple & White)

    And from our Partner Producers, the following yummy produce:

    • Green Cabbage – NSOF
    • Orange Carrots, loose – COG
    • Dandelion Greens, Bunch – NSOF
    • Yellow Bell Peppers –NSOF
    • Slicer Tomatoes – NSOF
    • Green Leaf Lettuce – OAF

    Dandelion Tart – NY Times Cooking

    Ingredients
    • 1 generous bunch dandelion greens, about 12 ounces
    •  Salt to taste
    • 2 tablespoons extra virgin olive oil
    • 1 small onion, chopped
    • 6 mushrooms, sliced (about 1 cup sliced mushrooms)
    • 1 or 2 garlic cloves (to taste), green shoots removed, minced
    • 4 large or extra large eggs
    • ¾ cup low-fat milk
    •  Freshly ground pepper
    • ¾ cup Gruyère cheese, grated (3 ounces)
    • 1 yeasted olive oil crust
    Instructions
    1. Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.
    2. Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
    3. Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add 1/2 teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.

    Variation: Omit the crust and make this as a gratin. If you wish, you can make the gratin using only three eggs and 1/2 cup milk.

    Advance preparation: You can prepare the greens up to three days in advance and keep them in the refrigerator. You can make the recipe through step 2 several hours before assembling and baking the tart.

    Asian Slaw Recipe with Basil

    Ingredients

    For the dressing

    For the slaw

    • 4 cups green cabbage, washed and dried, finely sliced
    • 1½ cups red bell pepper, washed and dried, thinly sliced
    • ⅓ cup red onion, thinly sliced
    • about 3 dozen medium-sized basil leaves, washed and dried, finely chopped
    Instructions

    For the dressing

    1. In a small bowl, whisk the vinegar with the lemon juice, sugar, garlic, chili paste and ginger. Once it’s blended, gradually whisk in the oil. Set aside.

    For the slaw

    1. In a medium-sized mixing bowl, combine the cabbage, peppers, onion and basil.

    Assembly

    1. Drizzle the slaw with the dressing and serve!