Category Archives: pesto

2017 CSA Fall December 30th Sorrel Pesto

2017 CSA Fall December 30th Sorrel Pesto

  • Microgreens!
  • Chervil
  • Parsley
  • Rosemary
  • Thyme
  • Sage
  • Sorrel Pesto
  • Papaya
  • Ginger
  • Turmeric

Sorrel Pesto for The last fall CSA for 2017 and preparing for the Winter CSA starting next weekend! It is that time of year where the refrigerator is filled with leftovers and there are yet a few more parties to host or attend, so try some of our most nutritious and flavorful microgreens, as they are a super food that saves space and time, besides landing a fabulous presentation. The popular herbs included can make bartending for your friends and family even more fun and delicious. Try mudddling (pressing and crushing to release aroma) an herb like thyme below your ice and top with alcohol or juice.  To your health and your pleasure, always, leslie

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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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Pesto

2016 CSA Fall December 17th

2016 CSA Fall December 17th

  • Fresh Dug Ginger
  • Delicata Squash
  • Field Arugula
  • Tatsoi Heads
  • Bay Laurel branches
  • Sage
  • Rosemary
  • Pineapple Sage
  • Lemon
  • Kumquats
  • Premium Tomatoes
  • Arugula Pesto

 

2016 CSA Fall December 17th: Citrus! this week in your CSA share… when exploring your lemon, please consider using the peel as a zest touch on dishes and in tea. All of your herbs can be used to add a subtle nuance to your teapot and would combine just fine with the lemon, but i especially recommend it to enhance a tea made with the pineapple sage. The kumquats are traditionally eaten whole, peel included. The bay laurel branches can embellish your décor, be stored fresh in the fridge (covered) for weeks on end, or hung up to dry to keep for the next year. The leaf is used whole in cooking but removed before eating as it is not of a good texture. However, if ground into a fine powder, ingesting it is just fine! Bay Laurel is categorized as an Underutilized Species and is the distinguishing ingredient in Aleppo soap. A compound it contains inhibits human melanoma in vitro. And lastly, pesto! Besides tossing a tablespoon with fresh pasta and tomatoes or smearing it on pizza topped with your arugula greens, it makes a great dip and salad dressing. Try adding a dollop to plain unflavored yogurt for a ranch dressing replacement. Whip into some eggs for a quiche with chopped arugula and topped with thin slices of tomato…there is a Mom whose child likes to eat it straight from the container using tortilla chips!  You can pop your pesto container back into the freezer for super long term storage, just let it sit out for about 20 minutes to defrost a bit(warm water works, too) and scrape around the edge for your dish and return back to the freezer. To your health and your pleasure, always! 

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