Rose Flower House

2015 CSA Summer August 29th

2015 CSA Summer August 29th Planet Earth Diversified

  • Baby Arugula Box
  • Watercress Box
  • Eggplant Mix
  • Pepper Medley
  • Tomatoes
  • New Potatoes
  • Gourmet Cucumber
  • Bay Laurel
  • Rose Geranium
  • Lemon Verbena
  • Thai Basil
  • Tarragon
  • Zucchini/Squash
  • Squash Blossoms

This week revives a favorite combo for our new members, rose geranium & lemon verbena, plus fulfills the request for bay leaves for ant control..what? Learned something new! I had heard of keeping bay leaves with grain harvest to repel bugs and was popularly utilized in my childhood in flour or rice storage. But for ants? That was a first. As to the lemon verbena/rose geranium combo, here is an online link that include a quick cake recipe: which was featured in an article in the Cville along side several locally loved chef presentations. Roses are long considered beneficial with pages written as to their virtues, but production for use can be prohibitive, especially when dealing with aroma. Rose geranium provides a vivid mirror of that fragrance and is being researched modernly for many health purposes. Tea can easily be made by bringing a couple of quarts of water to a boil and pouring that over a sprig each of the verbena and geranium. When geranium leaf color is almost light brown, sweeten if you like and make an iced tea. Often times the herbs are included in the drink jug and further flavor refills of water on the road. These herbs can also be used in simple chilled applications like an infused yogurt dressing or a marinade salad. Try rosey yogurt on an apple or mixed fruit salad within 30 minutes of combining the two. Stewing the leaves with fruit over heat with your favorite sweetener can accent pancakes or be used later for a chutney. The verbena combined with a light vinegar and cucumber slices brightens and cools; these also do well combined to soak overnight in water, creating a delightful tonic. All of the herbs in this week’s CSA share can be dried or frozen for future use. Daniel, the Jam Man at Saturday’s market, uses mint or Thai basil in making his jams. Check out his seasonal inspiration for stocking the pantry or dreaming up your own concoctions with harvest and canning time upon us.