2017 CSA Winter March 25th Edible Flowers
- Field Mix
- Field Arugula
- Beet Greens
- Jalapeno peppers
- Green Tomatoes
- Edible Flowers
- Flowering Herbs
Edible Flowers: Nasturtium flowers are a favorite of ours in the mixed edible flower boxes we make, having a bit of sweetness as well as a touch of piquancy. They go well in salads, spring rolls and omelets. Mike has stuffed them with crab dip for a savory presentation. He has also filled them with whipped cream and dusted them with cocoa for a sweet treat. For the longest time I believed that nasturtium is in the same family as watercress, but I was mistaken! These two do share a bit of a bite in flavor and the growing habit of liking “a wet foot”, or a regular source of water. We use them therapeutically for ear, nose, and throat. “The flowers contain about 130 mg vitamin C per 100 grams (3.5 oz), about the same amount as is contained in parsley. Moreover, they contain up to 45 mg of lutein per 100 gr, which is the highest amount found in any edible plant”, please see wiki for reference on that quote about nasturtium. Sorrel is a leafy vegetable that is tart and tangy. This green can be eaten raw or cooked. Worldwide it can be found as the main ingredient in sorrel soups, served warm or chilled. There are curry recipes that include sorrel. It is very popular to combine with cream as a sauce. A simple sauce can be made to top off fish, chicken, potatoes, and other veggies. Here is a simple recipe to make use of all of your sorrel and ½ a cup of cream. Heat a skillet and melt butter. Chop your sorrel as large or as fine as you like and add to heat, just wilting the leaves. Pour in your cream and when it approaches a boil, reduce until the cream sauce coats the back of a spoon. Slather this on your cooked meat or veggies. Sorrel makes a yummy pesto which is also great for fish, chicken, sandwiches, dip, pizza, pasta, sauces and soups. Next week our new season of shares can be picked up Saturday at the market <3 Hope to see you there!
2017 CSA Winter March 18th Milk Thistle
- Field Mix
- Field Arugula
- Beet Greens
- Thai Basil
- Micro Color Mix
- Milk Thistle Pesto
Milk Thistle is included in your CSA share this week in the form of pesto. This plant has long been known to have healthy properties, containing silymarin, and “has no equivalent in the pharmaceutical drug world”; for over 2,000 years it has been revered as a protector of the liver. “In fact, in cases of poisoning with Amanita mushrooms, which destroy the liver, milk thistle is the only treatment option. It has been so dramatically effective that the treatment has never been disputed, even by the traditional medical community.” See the website http://www.herbwisdom.com/herb-milk-thistle.html for the quoted material. In the cyclical pattern that we make the pesto of milk thistle in the spring and fall, it is savored as a seasonal tonic. You will find milk thistle in stores as high priced extracts, or supplement pills and tablets, especially of the seed, to an economically dried preparation of the plant for tea. The same healing properties that the seeds are touted so much about are present throughout the entire plant. Then add the benefit of being able to include it in the diet as a freshly harvested herb by eating the pesto. If hiking or would like to nibble from environments that you consider clean to harvest from, the leaf can be folded along its spine, aligning up the thorns on the edges of the leaf and trimmed to be eaten; the leaf can be used as a rolled up treat or as a wrap in a meal. As a pesto, it can be incorporated into your diet in classic fashions such as topping pasta or spreading on pizza or tried as a sandwich spread for a new twist. Hope you all have a blessed week!
2017 CSA Winter March 11th Eggs
- Bag of Arugula
- Bag of Field Mix
- Hot! Scorpion Peppers *use gloves
- Micro Mix
Bonus Eggs this week! If you still have some of your roasted Pepper Paste left, try combining it in a bean dish with a dash of each of your herbs. You may want to try folding some microgreens into an omelet or chopping some greens into a quiche this week with the added bonus of eggs and micros. Friendly reminder about the sinus opening scorpion peppers: they are some of the hottest peppers in the world so please use gloves while handling.
With Easter in April coming, as well as the season for some emerging spring flowers, consider adding some wildcrafted edible flowers to the menu. Pictured right, above, are violets, which are about a month ahead of schedule in our microcosm. Below right are redbud flowers in bloom, which can be popped off and added raw to dishes, or can be prepared such as fritters, pancakes or stir-fry. The violets are great fresh, and when fried into the edges of an egg, turn a bit of turquoise blue. Be sure to gather from clean sites, not next to a road, and always check for bugs.