Papaya tree

2016 CSA Fall December 3rd

2016 CSA Fall December 3rd

  • Baby Ginger
  • Green Papaya
  • Butternut Squash
  • Green Tomatoes
  • Potato Medley
  • Sweet Potatoes
  • Sage
  • Chervil
  • Field Arugula
  • Field Tatsoi

Papaya: A very rare and special treat this week: papayas! This tropical fruit is grown in one of our greenhouses and is one of the first of papayas grown in Virginia. Papayas are known for being a healthy food and for containing unique digestive enzymes that help the body process proteins. Papayas contain vitamins C, A, E, K, several of the B vitamins and many minerals such as magnesium, calcium and potassium. As an excellent source of these nutrients, papaya can be helpful to our health in prevention of atherosclerosis and diabetic heart disease. Being a good source of fiber, papaya can help lower high cholesterol levels and may be beneficial in prevention of colon cancer. Immune support and anti-inflammatory effects can assist in cases of asthma and arthritis.  Stephanie, pictured above by her Dad, Bob Jones, explained from her experiences in Africa that green papaya is used for special occasions as a desert where the peel is removed, the body shaved into strands resembling pasta and then cooked with coconut milk and cardamom. I can’t wait to try it like that! Many thanks and gratitude to our two newest additions to the farm art, Dan and Stephanie, for their hard work and dedication to producing the finest quality, best tasting and nutritious food. We are so grateful to have you aboard! Have a great week everybody
  

2016csa_fall_dec_3
Pineapple Sage

2016 CSA Fall November 26th

2016 CSA Fall November 26th

  • *Pineapple Sage blossoms
  • *Thai Basil blossoms
  • Potato Medley
  • Orange and Purple Sweet Potatoes
  • Whole Ginger
  • Butternut Squash
  • Specialty Cucumber
  • Patty Pan Squash
  • Field Arugula 10×10
  • Field Tatsoi 10×10
  • Poultry Herb Blend
  • Chervil
  • Sage
  • Green Tomatoes

2016 CSA Fall Nov 26th: *The pineapple sage and Thai basil blossoms will be given to you upon pick-up. They do not like to be as cold in storage as your other items and i did not want to crush the bunches getting them into your case. We appreciate the request for more flowers and are happy to oblige! Glad you liked the suggestion of using the Thai basil flowers over vanilla ice cream. The pineapple sage is known for assisting in treatment for anxiety, high blood pressure, indigestion, heartburn/acidity, mental fatigue, depression and stress. The flowers and leaves can be eaten raw, but my favorite ways to use it are as an infusion for tea and foods. One chef explained they liked to use our pineapple sage around and inside of fish while baking it, garnishing it with raw flowers upon serving. The “Pineapple Sage Ginger-Aid” was a very popular tea amongst my market customers back when i was fortunate enough to have the time to brew big pots for the market. If you would like to try this combo, i suggest you brew your ginger first, bringing it to a boil, and then turn the heat off and allow it to sit for a minute or two and then add a hearty helping of the leaves and flowers to steep as it continues to cool. The flowers will become translucent and give a pink hue to the drink. If you like to use raw honey as a sweetener, add after the brew has cooled down a bit to preserve the enzymatic/theraputic properties in your honey. With the hustle and bustle of the holiday, with the generally large amounts of eating during Thanksgiving and stress of travel, a cup of pineapple sage ginger-aid might just do the trick! To your health and pleasure, always! Have a great week everybody

2016 CSA Fall Nov 26
2016 csa fall nov 19 mike harvests

2016 CSA Fall November 19th Thanksgiving

2016 CSA Fall November 19th Thanksgiving  

  • Roasted Pepper Paste
  • Kale Bunch
  • Beet Top Bunch
  • Red, White and Blue Potatoes
  • Orange and Purple Sweet Potatoes
  • Whole Ginger
  • Butternut Squash
  • Specialty Cucumber
  • Patty Pan Squash
  • Field Arugula 10×10*
  • Tatsoi Heads
  • Poultry Herb Blend
  • Chervil
  • Green Tomatoes

Happy Thanksgiving to you and yours this week! Mike was digging potatoes until dark tonight, determined to get you all some of the freshest flavor and rare purple sweet potatoes. He was digging up the ginger as i went to write this. Well, it sure is worth it to be able to share the gifts of the earth. He ground fire roasted peppers for you early this morning, a great way to add nuance to your meals. Roll cubed potatoes in a tablespoon or two before roasting or making home fries. I like to use leftover boiled potatoes for breakfast by making a “smash and dash”…just smash them in an oiled cast iron, add a dash (or two!) of the pepper paste and roast in the oven until they have a good crisp on them. For a really southern flair, chop in some of your green tomatoes. Or try a different take on a holiday favorite side dish: macaroni and cheese. Just mix in a dollop of the pepper paste and top with thin slices of the green tomatoes before baking. The poultry herbs can be left whole and inserted into your bird before cooking to infuse the whole pan, including drippings for gravy. Hold back a few bits and chop finely if you want the herbs to feature in your stuffing (with the exception of the bay). To the right is a sweet potato pie made from the purple sweet potatoes. The lighting in the picture doesn’t do it justice as it was much more purple than shown. Ginger and orange zest really sent it over the top! Hope you have a delicious and fun holiday…Leslie and Mike.

2016 csa fall nov 19