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2017 CSA Spring April 15th Easter Flowers | Specials From Planet Earth Diversified
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2017 CSA Spring April 15th Easter Flowers

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2017CSA_Spring_Apr_15 Flower Salad

2017CSA_Spring_Apr_15 Flower Salad

2017 CSA Spring April 15th Easter Edible Flowers

So many suggestions for this week’s bountiful share: greens in a quiche or omelette that includes microgreen mix inside and more when plated, garnished with a few of the edible flowers. The eggs can also be blown out and used as ornaments. Try a creation with a dremel tool, carving out a design in the shell and painted with red sorrel juice for a fun project. The flowers can be pressed into service in between wax paper for lampshades, or try painting the violets with egg white and rolling it gently in a fine sugar for candied flowers. Of course, any salad you make can be garnished with both the microgreens and edible flowers for a bright and cheerful presentation. 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 corn starch, 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 corn starch, 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? It was very hard to not be fooled into thinking that this was a peachy experience. Try your papaya as a replacement for peach in recipes, adding citrus to help cinch the deal 😉 Try with your green sorrel. Papaya cooked with ginger and turmeric makes a very nice jam/compote/chutney for the table from toast to curries. Have a marvelous week!

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