2015 CSA Fall November 7th

Field Mix 10×10 bag
Arugula 10×10 bag
Collards
Watercress
Sweet Potatoes
Lemongrass
Dill
Bay Laurel
Tarragon
Cilantro
Thai Basil
Butternut Squash
Baby Ginger

This week most of the citrus harvest is in your clamshell with the pineapple sage blossoms. Don’t go home without this bonus pack! The mandarins’ skin is not only loose, making for easy peeling, but it is also delicious raw, added to smoothies, shaved into cooked dishes, and makes for a very easy candy-ing of the rind. Personally, i eat the rind of the mandarin and the calmondin, which is the “micro-orange” variety which is also included. Making a jam, pesto, and freezing are all options to help extend your experience of this year’s citrus. We like to make orange crème pops, balsamic vinegrette, yogurt dressing, chutney, marmalade, and infusion of drinking water from a pesto, if you will, a paste that we grind in the food processor. Using honey and the fruits, it is chopped until it is a thick paste, adjusting with honey when needed to process to useful consistancy. The pineapple sage blossoms will do best if you lay out the stems and dry them. The plant is reputed for lowering blood pressure, and is in the salvia family of flavorful and healthy herbs. This cardinal colored flower is very popular with pollenators and hummingbirds alike. When in flower, i eat a stalk of flowers everyday. I have recently been around really ill persons, including C-diff, and wondered how soon i could get back to eat some more flowers! Add some ginger into that tea cup, a few of the flowers, and one of the calmondin oranges, and you will be enjoying a full-flavored energizing tonic . Try twisting a micro orange into your water bottle for all day flavoring from the rind of the calmondin. Thank you for letting us share what we love with you! Enjoy