2017 CSA Spring June 17th Collard Greens

2017 CSA Spring June 17th Collard Greens

  • Beet Greens
  • Baby Salad Mix
  • Field Arugula
  • 2 Cucumbers
  • Tomatoes
  • Dill
  • Thai Basil
  • Thyme
  • Micro Color Mix
  • Collard Greens
  • Basil Pesto­­

Basil pesto is a heavy lifter for us.. it lightens and brightens the way. The best anti-depressant in my book, in the form of good food. There are many greens in this week’s offering that are good and nutritious additions to the likes quiche or omlettes, heck! just a quick scramble of eggs with your handful of arugula and you have yourself a delicious hot breakfast… arugula is another heavy lifter: “ARUGULA!” we say sometimes like tugboats in a fog…pushing onward, it knows the way. Flavor, sure it is yummy! But the benefits…it just makes itself so easy to munch on whether in a salad, a steak dinner, a lasagna, or a quick egg dish. Sprinkle fresh leaves on top as a garnish so as to appreciate the velvet of the leaf and fresh flavor. A new take on eating collard greens:  Crazy Cajun wraps…Baba Yaga rolls…whatever you call them, they are an easy and quick way to enjoy your collards this week.  We took grated ginger, ham, onion, sweet peppers & cardamom,  sprinkled this chopped blend with balsamic then wrapped this in a collard leaf and fastend it with a toothpick. Finished by pouring olive oil around and over top a bit…cooked for 15 mins @ 350..then sat for 5 in cooling oven. The collard bunch can be chopped up for a classic southern dish…fry up some onion in butter, add water (and a meat, such as ham or bacon, Virginia style, or you can use leftover bone like we did in Louisiana. Cook in your pot; add seasoning if you like, and put in your chopped collards. Cover and cook until tender. Personally, i do not prefer over-cooking as is custom. The timing is up to you.  Tomato and basil pesto sandwiches, pasta, pizzas. Cucumber cocktails…spring rolls of microgreens. And thyme! a very helpful herb…any leftover can be frozen or dried for later use. To your health and your pleasure! J

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2017 CSA Spring June 10th

2017 CSA Spring June 10th

  • Baby Salad Mix
  • Field Arugula
  • Baby Sorrel
  • Baby Kale
  • Dill
  • Chervil
  • Bulk Oregano
  • Oregano Flowers
  • Spearmint
  • 2 Cucumbers
  • Jalapeno Peppers

Welcome to our newest members! I’m going to let you know a bit about Mike: Michael Clark has been farming in central Virginia since 1975 ( 42 years), working with both field grown and greenhouse grown herbs and vegetables. Although he has an Engineering degree from UVA and has worked at GE, Sperry Marine, Nimbus Records, and Avcomm, Mike farms fulltime now. His love for the earth and nature plus his vision of a looming collapse of the corporate and financial security that the previous generation was so accustomed to, led him to decide to leave that kind of industry and farm full time, beginning in 1990. He has faithfully been a vendor at the Charlottesville City Market for more than 33 years, rain or shine or wind or snow. His farm has won the “Chesapeake Bay Friendly” Clean Water Award from the Governor. His produce and culinary specialties have been served to dignitaries and film stars, making it to the table of the President of the United States and winning awards for Chefs as far away as Europe. Besides the technical nature of his farming work, his experience ranges from eggs, pesto, hot sauces, jellies and jams to distillation of essential oils and hydrosols from the high quality botanicals produced. Mike worked with The VABF Organic Certification Committee and was a participant in the creation of the original language that brought organic certification to Virginia in 1990. He is the host of “Meet The Farmer TV” at watch.MeetTheFarmer.tv on local cable and Free Speech TV satellite nationwide.

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2017 CSA Spring June 3rd

2017 CSA Spring June 3rd

  • Baby Kale
  • Baby Salad Mix
  • Field Arugula
  • 2 Cucumbers
  • Tomatoes
  • Chervil
  • Thai Basil
  • Mint
  • Epazote
  • Nasturtium Flowers
  • Ghost Pepper

When considering this week’s ingredients, you can see my usual treatment for a sandwich using sliced tomato and cucumber, but i came across two recipe ideas i wanted to share that can give a more exotic use for your items, plus a few suggestions. First comes from Chef John of Food Wishes: smashed cucumber salad, https://youtu.be/kCJcD7fYPWg (or see the link to blog post) where he extracts cucumber juice with salt and sugar, after smashing it 😉 And a second shout out to http://vintagekitty.com/spicy-thai-basil-cucumber-cocktail for a recipe that i think fits many of your ingredients, though i would add a pinch of mint, and maybe some chervil for a touch of anise-like aroma and use a very tiny piece of the ghost pepper instead of jalapeno, with a nasturtium flower for garnish. Certainly keeping it basic and juicing the cucumbers and mint together is a very nice drink. Consider blending it with your next lemonade endeavor as summer approaches. If you don’t have a juicer, cucumbers can be pureed and then strained thru a cloth, twisting it closed tighter and tighter to extract the juice. Besides using the pepper and herbs fresh, they can be dried, chopped and frozen, made into a syrup, used to infuse liquor, made into tea, or included in staple dishes like beans or stir-fry. Don’t forget your gloves when handling the Ghost Pepper as it is one of the hottest peppers in the world! Cheers!

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