Tag: yellow peaches

  • CSA 2026 WEEK 29

    From Our Farm

    Basil, Italian

    Okra, Bicolor

    From Our Partners

    Cabbage, Red – Blackwater Farms

    Cucumbers – Watsonia

    Lettuce, Red Leaf – Tendwell Farm

    Mangos – Natasha and Zach

    Peaches, Yellow – Watsonia

    Tomatoes, Heirloom – Watsonia

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

    Tomato Peach Salad with Basil

    Ingredients:

    • 2 cups fresh basil leaves, plus small leaves, for garnish
    • 2 tablespoon extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 4 ripe but firm yellow peaches, cut into wedges
    • 4 tomatoes, preferably a mix of large heirloom tomatoes, cored and cut into wedges
    • 1 tablespoon fresh lemon juice

    Instructions:

    1. Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper. 
    2. Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.

    Recipe adapted from: https://www.foodnetwork.com/recipes/food-network-kitchen/tomato-peach-salad-with-basil-recipe-2112187

  • CSA 2023 Spring Week 13

    Italian Basil

    Fairy Tale Eggplant

    Yellow Peaches (Watsonia Organics)

    Sweet Onions (Cured)

    Sweet Habanero Peppers

    Jalapeno Peppers

    New Red Potatoes

    Malabar Spinach

    Cherry Tomatoes

    Thank you, CSA Members!

    It’s the final week of our Spring season! Thank you for your support of our farm as well as our partner growers. During the upcoming Summer season, we’ll supplement your share with fresh fruits and veggies from their farms, like the juicy, sweet yellow peaches in this week’s box. We carefully vet each partner to ensure they share our values and high standards and are proud to call them part of our Frog Song family!

    The arrival of summer brings an abundance of spicy peppers from our fields. This week’s CSA share includes two varieties: habaneros and jalapenos. While these aren’t the hottest peppers in the world, they do pack a punch. Both contain large amounts of capsaicin, the compound that gives hot peppers their heat (it’s also a phytonutrient and gives these little guys a slew of health benefits!). So how hot are they?

    The heat level of a chile pepper is measured in Scoville heat units or SHU. Pepper heat ranges from zero to 1,400,000 Scoville units. Habaneros have 100,000 to 300,000 SHU which is around 10 to 30 times hotter than a jalapeño. With that in mind, we share these tips to handle them safely.

    1. Wear gloves. Not only can the burning sensation irritate your skin, but the peppers can also leave a residue on your fingers, and you might forget and rub an itchy eye.
    2. Realize that a little habanero goes a long way. Taste your dish as you go to make sure you don’t overdo it. The hottest parts of the pepper are the habanero seeds and the veins, so remove all of those to reduce the heat before adding to your recipe.
    3. Know the remedy for pepper burn. When you cook with hot peppers, chances are you’ll consume too much at some point. If that happens, drink milk, which has just enough acidity to quell the burning in your mouth. Other options include sugar, milk chocolate, and alcohol like tequila. For topical pepper burns that irritate your skin, apply either cold milk or lemon juice. A glass of cold water might be tempting, but avoid it at all costs—it will only spread the burning sensation.
    4. Remove the pepper’s skin first. The skin of a habanero is thin, but it can be tough to break down with your teeth. To remove the skin, roast the peppers over a gas or coal grill for ten minutes or roast them in the oven for the same amount of time. This will loosen the skin of the pepper and make it easier to peel off.

    Recipes

    Simple Habanero Hot Sauce – peppergeek.com

    Ingredients:

    • 5-10 medium Habaneros
    • 1/4 cup white vinegar
    • 2 tsp olive oil
    • 2 tsp cane sugar (of FSO cane syrup)
    • 1 cloves garlic
    • 1/4 tsp salt

    Instructions:

    • Wash peppers, remove stems, and chop
    • In a sauce pan, heat the olive oil on low until it shimmers. Add the peppers and cover. Cook until the peppers are very soft, about 8 minutes. *
    • Add garlic and cook until fragrant, about 2 minutes.
    • Add remaining ingredients. Simmer, cover, and cook for an additional 10 minutes.
    • Remove the mixture from heat and allow to sit, covered, for 10 minutes or until cool.
    • Pour the mixture into a blender or food processor and blend until smooth. If the consistency is too thick, add vinegar by the teaspoon and blend until right.

    *Note: Cooking habaneros releases capsaicin (the hot stuff!) into the air. We recommend opening windows for ventilation and wearing a mask if necessary.

    Jalapeño Infused Olive Oil

    Ingredients:

    • 3 jalapeño peppers destemmed, seeded, and sliced in half
    • 1 cup olive oil

    Instructions:

    • In a sauce pan, heat 1 cup of the olive oil over medium, then add in the jalapeño halves. Let them simmer in the oil over medium for 5 minutes, stirring frequently.
    • Add the remaining oil and reduce the heat to low. Continue stirring for 5 minutes.
    • Remove the saucepan from the heat, cover, and allow the oil to rest and cool for 1 hour.
    • Strain the oil into a bottle or jar to remove the jalapeño pepper halves and seeds.

    FSO tip: Keep the seeds in when cooking for a spicier olive oil.

    Baba Ganoush

    Ingredients:

    • 4-6 small eggplants
    • 1 medium clove of garlic, pressed or minced
    • 2 tablespoons lemon juice, more if necessary
    • ¼ cup tahini
    • ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
    • 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
    • ¾ teaspoon salt, to taste
    • ¼ teaspoon ground cumin
    • Pinch of smoked paprika, for garnish

    Instructions:

    1. Preheat the oven to 450 degrees
    2. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in a parchment-lined baking dish with the halved sides down.
    3. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes. Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
    4. Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
    5. Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
    6. Stir in the parsley, salt and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavor.
    7. Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with veggies, pitas, or as a sandwich spread.

  • CSA 2023 Spring Week 11

    Here’s what our team is preparing for your CSA share this week!

    • Celery
    • Cilantro (Clem’s Organic Gardens)
    • Cucumbers
    • Japanese Eggplant
    • Sweet Red (Cured) Onions
    • Yellow Peaches (Watsonia Organics)
    • Bonita Sweet Potatoes
    • Watermelon
    • Yellow & Green Zucchini

    Our partners

    This week’s CSA share includes fresh and tasty items from two partner-growers a bit farther north. How does that work? Well, first we carefully vet our partners to find those who share our values and standards. We pick up the produce ourselves using a refrigerated truck to ensure what arrives to your kitchen is the freshest, highest quality possible.

    Last July during the vetting process we visited the peach orchards of The Watson Brothers in South Carolina, and – wow! Their fruit is grown with tons of organic compost just like our orchards and loves the conditions of the peach capital of the US. The “Early 8 Ball” variety this week is a super flavorful ‘cling’ peach that we’re especially proud to include in this week’s share. Below is a recipe for a refreshing watermelon-peach salad that combines some of the best of our farm’s harvest this week with the best of theirs.

    Your cilantro comes from Clem’s Organic Gardens, a farm growing certified organic vegetables just outside of Brevard, NC. By using organic practices, caring for the soil, and emphasizing quality of their produce, their small-scale organic farm meets (ok, exceeds!) our standards. Here’s more information about all our partners. We love that by supporting these like-minded farmers we give you, our beloved CSA members, more diversity in your weekly share – together we truly are building a more sustainable food system!

    Check out our cilantro pesto recipe below, or if you prefer to hold onto yours for a few more weeks, here’s some storage tips:

    1. Prepare the herbs by snipping off the bottom of the stems. Make sure the leaves are completely dry.
    2. Put the herbs in water by filling a jar or a water glass partially with water (just enough to cover the stems and not touch the leaves!) and place the stem ends of the herbs into the water in the jar.
    3. Cover and store. This means that if you’re storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. It’s different than basil, which doesn’t like the cold and prefers room temperature.

    FSO time hack: wash cilantro, coarsely chop, and store in a paper towel-lined airtight container in the refrigerator for easy access during the week. If you can’t use the cilantro before it wilts, all is not lost! Bring it back to life by submerging it in ice-cold water for a quick pick-me-up.

    Recipes

    Watermelon Peach Salad – adapted from whatsgabycooking.com

    Ingredients:

    • 1 small seedless watermelon, cut into 1 inch cubes or melon balls
    • 1 shallot, finely chopped
    • 4 tablespoons torn mint plus extra for garnish
    • 2 tablespoons olive oil
    • Kosher salt and freshly cracked black pepper to taste
    • 1 sheet fresh feta cheese, cut into ½ cubes (about ½ cup once cubed)
    • 2 yellow peaches, sliced
    • 3 cucumbers, sliced into ½ inch thick rounds

    Vinaigrette

    • 4 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • 3 cloves garlic, chopped
    • 1 shallot, finely chopped
    • 1 teaspoon dried oregano
    • Kosher salt and freshly cracked black pepper to taste

    Instructions:

    1. Combine the watermelon, shallots, and mint in a large bowl with the olive oil. Season the mixture with salt and pepper and toss to combine. Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.
    2. Remove from the fridge and add the sliced peaches, cubed feta, cucumbers and toss to combine. Transfer to a serving platter, drizzle with the vinaigrette and season with salt, pepper and extra mint.
    3. In a small bowl whisk together the vinaigrette ingredients and drizzle over the salad. Season to taste, adjusting as needed.

    Zucchini Bread – adapted from cookieandkate.com

    Ingredients:

    • Optional: ¾ cup roughly chopped raw walnuts or pecans
    • ⅓ cup melted coconut oil or extra-virgin olive oil
    • ½ cup honey or FSO cane syrup
    • 2 eggs
    • ½ cup milk of choice or water
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon + more to swirl on top
    • 2 teaspoons vanilla extract
    • ½ teaspoon fine-grain sea salt
    • ¼ teaspoon ground nutmeg
    • 1 ½ cups grated zucchini (1 small-to-medium zucchini—gently squeeze out excess moisture before stirring it into the batter)
    • 1 ¾ cups white whole wheat flour or regular whole wheat flour

    Instructions:

    1. Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking. If you’ll be toasting the nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup.
    2. Toast the nuts: Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
    3. In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
    4. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now, if using.
    5. Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
    6. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.
    7. This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.

    Cilantro Pesto

    Ingredients:

    • 2 cups of cilantro
    • 2 garlic cloves
    • ¼ cup pine nuts
    • ½ cup extra-virgin olive oil
    • ½ a lemon, juiced
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ cup shredded Parmesan cheese

    Instructions:

    • Pick the cilantro leaves off the stems and set the leaves aside.
    • Peel and mince the garlic.
    • Toast the pine nuts for 1 minute on medium-high heat until browned and set aside.
    • Into a blender, add the olive oil, pine nuts, lemon juice, salt, pepper, minced garlic, and Parmesan cheese.
    • Blend on the lowest setting for 15 seconds.
    • Place the cilantro inside the blender until smooth, about 15 seconds.
    • Transfer the cilantro pesto to a bowl or jar and serve as desired.

  • CSA Summer 2022- Week 4

    This week in your CSA share you will find the following:

    • Red Beets- Clem’s Organic Garden
    • Cilantro-Clem’s Organic Garden
    • Bicolor Sweet Corn – Watsonia Organics
    • Fairytale Eggplant – Frog Song Organics
    • Curly Kale-New Sprouts Organic Farm
    • Okra – Frog Song Organics
    • Yellow Peaches – Watsonia Organics
    • Sweet Potato Greens – Frog Song Organics
    • Cherry Tomatoes – Frog Song Organics

    Mashama Bailey is a regional, James Beard Award-winning Chef and owner of The Grey in Savannah, GA. She is wonderful in her seasonal cooking, focusing on local produce and family recipes, and utilizing what is in abundance. Her succotash from Masterclass is an amazing example of that, and is great as a side dish but can easily be featured as a entrée over rice. Substitute oil for butter and you have a great Vegan meal. Some adaptations for CSA products are included.

    Chef Mashama Bailey’s Succotash- Masterclass

    Ingredients
    • 3 tablespoons unsalted butter
    • 1 white onion, diced
    • ½ cup diced green bell pepper
    • ½ cup diced celery
    • Salt
    • 2 garlic cloves, minced
    • 2 tablespoons seeded and diced Frog Song Jalapenos
    • 2 cups sliced okra, cut horizontally in circles
    • 1 cup Frog Song cherry tomatoes-halved
    • 3 cups cooked lima beans
    • 3 cups corn, fresh off the cob
    • Water as needed
    • Black pepper to taste
    • Flat-leaf parsley, chopped, for garnish
    Directions
    • Melt the butter in a large heavy-bottomed saucepan or Dutch oven set over medium heat. Add the onion, bell pepper, and celery, and stir to coat the vegetables in the fat. Add a few pinches of salt to help concentrate and enhance the flavors of the vegetables. Cook for 5 minutes, stirring occasionally.
    • Add the garlic, stir, and allow the garlic to bloom. Add the chiles, then stir to combine. Reduce the heat and add the okra. Add another pinch of salt. Continue cooking, gently stirring the mixture, for another 4 minutes.
    • After 4 minutes, stir in the tomatoes, lima beans, and corn. Continue to cook the mixture, uncovered, until all the vegetables are soft, stirring occasionally, about 3 to 4 minutes.
    • Add a little water to moisten the vegetables and help emulsify the butter. Stir and continue cooking for another 2 minutes. Add salt and black pepper to taste. Maintain a low temperature, cover, and cook for another 30 to 35 minutes. The cooking liquid will have thickened, and the vegetables will be tender.
    • Transfer the mixture to a large bowl for serving. Add the fresh parsley and more black pepper. Serve immediately.

    Frog Song bacon or pan sausage would be an excellent addition to make this a main dish, as well. As always, pork can be ordered here.

    Sweet Potato Greens in Coconut Cream Love and Olive oil

    Ingredients
    • 1 large bunch sweet potato greens
    • 1 tablespoon vegetable oil
    • 2 shallots, minced
    • 1 clove garlic, minced
    • 1 teaspoon minced fresh ginger root (from a 1/2-inch piece)
    • 2 teaspoons grated fresh turmeric root, or 1 teaspoon ground turmeric
    • 1 red thai chili, finely sliced
    • 2-inch lemon grass stalk, trimmed and finely sliced
    • 1 to 2 teaspoons soy sauce, or to taste
    • 1 cup coconut cream plus 1 cup water (or substitute 2 cups light or regular coconut milk)
    • 2 to 3 teaspoons raw or brown sugar, or to taste
    • Salt and pepper, to taste
    Directions:
    • Bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.
    • Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce.
    • Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice.

    Ruby Slipper Smoothie- The Curvy Carrot

    Ingredients
    • 1/4 cup nonfat Greek yogurt
    • 1 cup fresh blueberries
    • 1/2 cup fresh raspberries
    • 1/3 cup sliced and cooked beets (I used a mixture of golden and red)
    • 1/4 cup orange juice
    • 1 teaspoon honey
    • 1 tablespoon vanilla protein powder
    • 1 tablespoon chia seeds (optional)
    • 1 cup ice cubes

    In a blender, combine all ingredients until smooth. Serve immediately.