Author Archives: webmaster

2017 CSA Summer August 12th

2017 CSA Summer August 12th

  • Micro Celery
  • Micro Color Mix
  • Watercress
  • Arugula 10×10
  • Yellow Squash
  • Gold Bar Zucchini
  • Tomatoes
  • Oregano
  • Sage
  • Rosemary
  • Thai Basil
  • Cucumbers
  • Green Bell Pepper
  • Anaheim Peppers

Micro Celery is great for potato salad, chicken salad sandwiches, as a garnish for any dish that calls for celery (easy flavor replacement and no chopping!), like gumbo, etouffee, jambalaya… Le Bon Temps Roule!

 

Micro Color Mix is a crisp fresh take on a fancy roll up: spring rolls! Add a few edible flowers, a sprinkle of micros, a pinch of baby salad mix, slivers of veggies like your Gold Bar zucchini, even fruit can be used to enhance and sweeten a spring roll. If you eat meat, some chicken, fish, crab, shrimp, eel, pork or steak will all work well tucked into the center of your roll. Think of sweet, tangy, salty ingredients for your dipping sauce. Since I was in a crunch and didn’t have plum or mustard sauce, I whipped up some honey, black vinegar, barbeque sauce & soy sauce into a dish for dip and garnish.

 

Stretch the meal! and serve your spring rolls on a bed of rice pilaf. If you have any of your fig leaves left, use them to infuse flavor as your steam your rice by just laying one on top before covering. I used cashews, black sesame seeds, grated ginger and turmeric, black pepper, and half a can of coconut milk to flavor the rice. With the fig leaf laid on top and cooked. Cinch a nice presentation of your colorful spring rolls!

 

Anaheim and Bell Peppers

2017 CSA Summer August 5th Anaheim Peppers

2017 CSA Summer August 5th Anaheim Peppers

 

  • Makrut Lime and Leaves
  • Lemongrass
  • Gold Bar Zucchini
  • Yellow Squash
  • Tomatoes
  • Lemon Verbena
  • Thai Basil
  • Bunched Purple Sweet Potato leaves
  • 10×10 Mixed Salad Greens
  • Cucumbers
  • Green Bell Pepper
  • Anaheim Peppers
  • Fresh Dug Ginger

Tropical Citrus flavors highlighted this week with Asian

Pacific favorites like Fresh dug Ginger, Makrut Lime, lemongrass and Thai Basil.

Makrut Lime can be frozen to be zested later, as needed, and then stored in the freezer. The leaves freeze well, too. The same method can be used for your ginger if you don’t like leaving it out on the counter.

While searching for savory recipes online for the purple sweet potato leaves, i came across an article that mentioned information regarding sweet potato leaves having curative properties and used as a measure to combat cervical cancer in women.Just a reminder that these Hatch favorites are a fine model for fashioning Mike’s decadent indulgence: The Pepper Dog. A farmer’s market favorite, his method is to slice long ways and remove seeds, stuff with cheese, wrap with bacon, fastening the ends to the pepper with toothpicks and grilling it until dripping goodness and wafting smoked pepper aroma, it signals done with

Just a reminder that these Hatch favorites are a fine model for fashioning Mike’s decadent indulgence: The Pepper Dog. A farmer’s market favorite, his method is to slice long ways and remove seeds, stuff with cheese, wrap with bacon, fastening the ends to the pepper with toothpicks and grilling it until dripping goodness and wafting smoked pepper aroma, it signals done with crispy fried exterior. Tradiitonally we dress it with our house made barbeque sauce made from the fruits of our labor.

 

2017 CSA Summer July 28th Mint Hydrosol

2017 CSA Summer July 28th Mint Hydrosol

  • Fig Leaves and Fruit
  • Mint Hydrosol
  • Gold Bar Zucchini
  • Yellow Squash
  • Tomatoes
  • Watercress
  • Bagged Arugula
  • Mint
  • Lemon verbena
  • Rose Geranium
  • Cucumbers
  • Oregano
  • Green Bell and Anaheim Peppers
  • Bottled Ginger Ale

The good, the…well, and the ugly, but not bad when considering the ripe figs in the mix this week. The ones that are ugly are the ones i eat first! They seem to have almost made jam out of themselves. The rest do well in the fridge for a week, lending to some exciting new combinations for your meals this week the leaves are also useful, tasty and considered by some, theraputic.  Recipes can be found for fig leaf tea used to help mitigate insulin requirements for people who have type 1 diabetes.                                                                                                                       The aroma of the toasted fig leaf is my favorite. I like to toast it in the oven gently until it is olive colored and dry, crumbling it (fine, like gumbo filé) for later use in cookies, rice, stir-fry, and tea (see photo mid-right).  Maybe you will pick up the scent of coconut. The fresh leaf can be used without toasting first, such as using it to infuse warm cream mixtures like ice cream or custard. I think the flavor is more robust and deep with a toasting. Keep in mind that if you would like to use the leaves as a wrap for baked peaches or grilled fish, then use fresh and untoasted for best results at steaming the flavor throughout. If you are unsure about dusting some toasted fig leaf into your rice as you steam it, consider laying a part of the leaf (enough to span the diameter) in to disperse the fresh flavor into your rice. Much appreciations for your help in utilizing the fruits of our labors, love leslie.