Category Archives: winter greens

2017CSA_Fall_Dec_9

2017 CSA Fall December 9th Papaya

2017 CSA Fall December 9th Papaya

• Watercress Box
• Baby Kale Box
• Baby Tatsoi Box
• Chervil
• Poultry Herbs
• Dill
• 2 Acorn Squash
• 1 Butternut
• Orange Sweet Potatoes
• Papaya ripe

Papaya pie! Yeah, a little different, but I wanted to share my results: skinned, deseeded and chopped papaya was tossed with juice from 2 limes, !approximately ¾ cup of brown sugar, 2 tbs of honey, 1 ½ tbs of cornstarch, plus healthy dashes of cinnamon and vanilla. This was poured into a prepared pie shell and baked on a jelly roll pan at 350F for 30 minutes. I thought it looked a little runny at end time so I dusted the top with some more cornstarch, used a spoon to gently fold that into the papaya filling and baked it for at least another 20 minutes. See the results in the photos and please overlook the tell-tale dusting trail…we thought it turned out very yummy! Maybe you will try it?

 

2017CSA_Fall_Dec_9
Turmeric

2017 CSA Fall December 2nd Turmeric

2017 CSA Fall December 2nd Turmeric

  • Watercress 8×8
  • Baby Kale 8×8
  • Baby Tatsoi 8×8
  • Chervil
  • Rosemary
  • Thyme
  • Chives
  • 2 Butternut Squash
  • 2 Acorn Squash
  • Papaya
  • Blue/Purple Sweet Potatoes
  • Turmeric*
  • Ginger*

While building from this week’s CSA ingredients, I find all I need to add to this grocery list is a dozen eggs. The greens and herbs can be used to make a quiche, frittata, or homemade pasta as well as enjoyed raw alongside a meal, in a sandwich or even a wrap. Two to three eggs and the butternut, roasted and pureed, becomes the base for a “pumpkin” pie (the flavor and consistency is more of how we dream of for pumpkin pie, try it! Great substitute). Any greens and herbs can also be frozen, in a paste, or chopped to add to later dishes such as lentils, stews, curries and pot pies.

 

And of course, these are all packed with flavorful aromatic medicinal healing qualities…just check out the antimicrobial activities of herbs and essential oils…blows my mind sometime how we miss that the kitchen cupboard is also the medicine chest.

To your health and your pleasure, always, leslie   

 

2017 CSA Fall November 25th Butternut

2017 CSA Fall November 25th Butternut

  • Watercress 8×8
  • Red Sorrel 8×8
  • Green Sorrel 8×8
  • Chervil bag
  • Mint bag
  • Beet Top bunch
  • Anaheim/Hatch peppers
  • 2 Butternut Squash
  • Acorn Squash
  • Lemon Verbena bag
  • Rose Geranium bag
  • Tatsoi 8×8
  • Ginger*

For all you Red Sorrel fans, a great addition to a cleansing part of diet: and a chance to have an almost Dr. Seuss colored meal: chop sorrel in Cuisinart and combine either savory or sweet to obtain juice or soup or just a nice dye for a meal, makes a great addition to an apple salad with walnut and raisins …to go with a purple sweet potato pie! Winter Squash- Butternut squash this week! In the same family as pumpkin, is often used in recipes in its place. So, if you have recipes you like that call for pumpkin, try this as a substitute.

  My favorite “pumpkin pie” is made with butternut instead. Butternut squash lends itself delicious for both sweet and savory dishes.  Used as an ingredient in homemade pasta, for stuffing, or cubed to be roasted, in soups, muffins and breads. If a savory soup or roast is on your mind, herbs chopped finely in your dish.  It is easy to cut in half, scoop out the seeds and roast in a bit of water for half an hour… then you can flip it over and dress with pumpkin spices, some fresh grated baby ginger, butter and brown sugar for a decadent treat.  Or stuff with savory greens, herbs, cheese or rice blend and bake the halves for about ½ an hour at 400f.  For a delicious pie, use 1 ½ cups of cooked/pureed squash, 1 cup of sugar/light brown sugar, 3 eggs, ¾ cup evaporated milk or half and half, dash each of cinnamon, nutmeg, ginger, turmeric (insert some fresh grated baby ginger and turmeric, about an inch square), salt, 2 tbsp. flour, 1 tbsp. of melted butter, 1 tsp vanilla combined and poured into a 9” pie crust, and if you like, garnish with pecans (I also like to add crushed pecans into the crust). Bake @350 for 45-50 minutes (or until the top of the pie is set) and allow to cool before cutting.  Yum! Just a quick note on the baby ginger, since you are getting some every week: We wanted to suggest that if it is more than you can use fresh, store it in the freezer and just grate it into your teacup or recipe frozen, it will taste just like it is fresh! To your health and pleasure, always, love Leslie.

2017CSA_Fall_Nov_25