Premium Baby Arugula

2016 CSA Summer September 24

2016 CSA Summer September 24

2016 CSA    Summer September 24

  • Bell Peppers
  • Eggplant Mix
  • Okra
  • Tatsoi 10×10
  • Yukon Gold Potatoes
  • Fresh dug Baby Ginger
  • Tomatoes (pick from set)
  • Gourmet Cucumber
  • Farm Fresh Eggs
  • Baby Arugula 8×8
  • “Hatch” peppers

There are several eggplant varieties for you this week to try. Let us know which one you like best because your vote counts! There are many ways to enjoy eggplant and to save some for after frost, consider making baba ghanoush and popping it into the freezer to savor later. Baba ghanoush is easy to make, as it is essentially cooked eggplant pureed into a dip. A basic core recipe for it is 1 eggplant, 1 lemon, garlic, tahini, and salt. There is a nice recipe at http://minimalistbaker.com/simple-baba-ganoush/.

We have a LOT of fresh eggs right now so we included a dozen in your CSA share this week. If you already get eggs as part of your share, your case will include 2 dozen. We also included a couple of Hatch peppers this week for a spike of flavor classic to the southwest. All of our pepper seed comes certified from the Chile Pepper Institute and none of their seeds are genetically modified. Our farm has taken the Safe Seed Pledge so you can rest assured that none of our products contain gmo material. Although no longer certified, we maintain the original organic growing methods that Mike helped to spearhead decades ago. The tomato house was the very first certified organic greenhouse in the state of Virginia.

Don’t forget that this is the last week of this season’s CSA program and now is the time to sign up for next season. Fill out the back and return to us or go online to sign up today. Delicata coming soon!               To your health & pleasure, always, love, leslie.

 

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greenhouse plastic change

2016 CSA Summer September 17

2016 CSA Summer September 17

  • Bell Peppers
  • Eggplant
  • Okra (thickener for stew)
  • Baby Kale 10×10
  • Yukon Gold Potatoes
  • Fresh dug Baby Ginger
  • Tomatoes (pick from set)
  • Gourmet Cucumber
  • Patty Pan
  • Baby Arugula 8×8

For those who have not seen it, to the right is a top view inside the greens and herb growing house. You can see within the sections as Michael balances on top. Most of the herbs as well as your baby greens, such as the micro lettuce mix and baby arugula, are grown in this house. They are protected and produce very tender and tasty greens. The greenhouses are going all year long while we rotate with the seasons what is in the field. This week with the addition of the arugula, i wanted to include the suggestion of a quiche. The arugula in this form, put into a pie crust with cheese, makes a great dish. You can add other fillings such as onion, bacon/ham, etc. Personally i am always cooking on the fly, maybe there are broken eggs to deal with or the sort, so i don’t have a hard recipe. Reading up on other posted recipes, it seems i use too many eggs and not enough milk, whereas most recipes call for 3 eggs to 1 ½ cups of milk as the base mix for a 9 inch crust, giving a custard like finish upon baking. As you can see below, the egg and arugula bake was done without a pie crust and cooked in a square dish. Cooking for me is improvisation and in this case, became a casserole.            Don’t forget that this is the second to last week of this season’s CSA program and now is the time to sign up for next season’s bounty. Fill out the back and return to us or go online to sign up today. PS: Pumpkins soon!

To your health & pleasure, always, love, leslie.

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Fresh Baby Ginger

2016 CSA Summer September 10 Ginger

2016 CSA    Summer  September 10th Ginger

  • First Harvest Baby Ginger
  • Bell Peppers
  • Eggplant
  • Okra
  • Yellow Squash
  • Gold Bar Zucchini
  • Tomatoes
  • Gourmet Cucumber
  • Patty Pan Squash
  • Sorrel bunch
  • Beet tops bunch
  • Dill
  • Baby Salad Mix

Woot! It’s the first harvest of the season for our baby ginger! You will find that this ginger is unlike any kind you have bought at a store. It is very aromatic, tender, almost buttery, without the stringyness or toughness that is found in commercial ginger. Keep your ginger wrapped in the refrigerator until ready to use. Yes, we leave the stalks and the leaves on because the whole plant can be utilized in the kitchen. One chef that uses it skewers it into his roast so that as it is cut, little round medalions are embedded throughout. The leaves can be laid out in aluminum foil, glass baking dish or the like and used as a wrap to infuse your meat or veggies. Ginger is a phenomenal digestive aid, anti-microbial, and great tonic for the body. Try cutting some, including rounds of the inner stalk, into stir-fry for a punch of flavor and to enhance wellbeing. We like to brew it into tea and we also grind it with honey, making it easy to add a dollop to hot water for that cup. To your health and your pleasure!

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Ginger Harvest

2016 Ginger Harvest

2016 Ginger Harvest

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