Frog Song Organics | Organic Farm | Central Florida

Organic fresh produce and more

CSA News and Shares

Winter 2022 CSA – Week 6

This week’s bounty includes the following items:

  • Braising Mix ( baby collards, rainbow chard and kales)
  • Cilantro, bunch
  • Baby Green Cabbage
  • Citrus – Lemons (for our Wednesday & Thursday members) or Oranges (for Friday & Saturday)
  • Watermelon Radishes
  • Spinach
  • Sweet Red Onions
  • Murasaki Sweet Potatoes
  • Butter Lettuce – Worden Farm (for our Wednesday & Thursday members) or Fennel (for Friday & Saturday)

Roasted Sweet Potato & Cabbage with Cilantro Cashew Dressing – Darshana’s Kitchen

Ingredients
Roast Vegetables
  • 1/2 Small cabbage (big cuts)
  • 1 Medium sweet potato (sliced)
  • 1/2 cup water
  • salt (as per taste)
  • 1/4 teaspoon black pepper (crushed)
  • 1/4 teaspoon red chilli powder
  • 1/2 teaspoon oregano, dried
  • 1/2 tablespoon lemon juice
Sauce
  • 1/2 cup cashew nuts
  • 1/2 cup cilantro
  • 1/2 clove garlic
  • salt (as per taste)
  • 1/4 ” Serrano pepper
Instructions
Roast Vegetables
  1. Preheat the over to 375 degrees. Chop the cabbage and sweet potatoes and place in a mixing bowl.
  2. In a small cup mix 1/2 cup water, salt, pepper, paprika, oregano and lemon juice.
  3. Pour the mix on to the cabbage and potatoes. Mix well and transfer onto a baking tray.
  4. Bake in the over for 20-25 minutes. Remove and toss the vegetables well and bake again for 20-25 minutes.
Make the Sauce
  1. Soak the cashews in 1/2 cup water for 30 minutes.
  2. Place the cashews and the water it was soaked in into a blender. Add the cilantro, garlic, salt and Serrano pepper. Blend into a sauce.
  3. Pour the sauce over the cooked cabbage and sweet potatoes. Mix gently.
  4. Garnish with cilantro and serve hot.

Homemade Cilantro Dressing – Little Broken Blog

Ingredients
  • 1/2 bunch fresh cilantro
  • 2 garlic cloves
  • 1 Tbsp. white wine vinegar
  • 1/4 cup shredded Parmesan cheese
  • 2 Tbsp. pine nuts
  • 1/3 cup olive oil
  • 2 tsp. fresh lemon juice
  • 2–3 Tbsp. water
  • salt and pepper, to taste
Instructions
  1. Combine all the ingredients in a bowl of a food processor. Pulse until smooth. Season with salt and pepper to taste and pulse couple more times. Serve immediately or store covered in the refrigerator for up to 5 days.

Korean Seasoned Kale and Spinach – Abra’s Kitchen

Ingredients
  • 1 large head of kale stripped from stem and leaves chopped (use bag of braising mix)
  • 32 ounces baby spinach (this is a lot of spinach – use bunch we provide and any other leafy green)
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp coconut palm sugar (honey or cane syrup will do!)
  • 1 tbsp Korean chili pepper flakes, Gochugaru
  • 2 large garlic cloves crushed
  • 3 scallions chopped, white and green part
  • 1 tbsp sesame seeds
Instructions
  1. Prepare kale by ripping from stems and chopping into bite size pieces.
  2. Put a large pot of water on to boil, salt generously.
  3. Once boiling drop kale leaves in and allow to cook for 2-3 minutes until they are bright green. Remove from pot and gently squeeze to remove some of the moisture (I do this by pressing a wooden spoon into the spoon I am using to remove the greens).
  4. Repeat with spinach.
  5. In a medium bowl whisk together remaining ingredients.
  6. Toss greens with dressing, top with sesame seeds.
  7. Serve immediately or store in the refrigerator for 7 days. Wonderful warm, hot or chilled.

Radish Salsa – Simple Seasonal

Ingredients
  • 2 C radishes, finely chopped
  • 3/4 C jalapeños, seeded and small-diced
  • 6 green onions, finely chopped
  • 2 garlic cloves, minced
  • 2 Tbsp cilantro, finely chopped
  • 2 Tbsp lemon juice, freshly squeezed
  • 1/4 tsp salt
Instructions
  1. Prepare the salsa ingredients and place them in a medium-sized bowl. Mix until evenly combined. 
  2. Store in the refrigerator until you are ready to serve.