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CSA News and Shares Farm News

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.


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We 💚 our CSA members! Check out the blog post We 💚 our CSA members!  Check out the blog post for recipes and more including a Fennel Gin Cocktail, and Kale, White Bean & Italian Sausage Soup.  This week we are harvesting, packing these items, all from our farm:  Baby Carrots
 Fennel Bulb with fronds
 Snow Peas
 Spring Mix
 Red Bok Choy, bunch
 Cilantro, bunch
 Purple Daikon Radish, bunch
 Fresh Turmeric
 Sweet Spring Onions  https://frogsongorganics.com/winter-csa-week-8/  #floridafarm 
#organicfarming 
#commuitysupportedagriculture 
#localfoodie
Sunday at the farm... We admired the chard, fenne Sunday at the farm...  We admired the chard, fennel, and pea plants, glowing in the golden hour. We looked at this new pear tree our team planted and talked about how we might get to taste it's fruit in another five to eight years when our daughters are teenagers.  Farming is for the eternal optimist, the ever-hopeful, the patient.  #floridafarm 
#organicfarming 
#localfoodie
Saturday is market day! Early birds get the goodi Saturday is market day!  Early birds get the goodies!  @farmersmarketwinterpark 
@staugampmarket 
@hailefarmersmarket 
@wintergardenfarmersmarket  #organicfarming 
#localfoodie
Have you tried our pastured pork shares? The meat Have you tried our pastured pork shares? The meat is lean and the fat is clean and delicious!  Our pigs eat fresh veggies every day plus organic, soy-free feed.  Save $20 when you use the code  THISLILPIGGY  on any in stock pork share from our farm or Tracy Lee Farm! Good while supplies last, we have just FIVE shares available.  https://frogsong.localfoodmarketplace.com/
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