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2017 CSA Spring June 30th Squash Blossoms

2017 CSA Spring June 30th Squash Blossoms

  • Squash Blossoms
  • Pineapple Sage
  • Thai Basil Flowers
  • Chervil
  • Cucumber
  • Micro Color Mix
  • Field Salad Mix
  • Field Arugula
  • Pea Shoots
  • Tomatoes

New season for CSA farm shares starts next week! Sign up is possible in person at either our Tuesday or Saturday market, online via CSA form, or form mailed direct. Now a look into the interesting ways your squash blossoms can be utilized: A friend of mine from Mexico uses a simple egg batter to dip them in and then pan fries them to a light brown.  We like to eat them as a desert, stuffed with a sweet cream.  One recipe that came to the forefront was where ricotta and parmesan cheese with herbs was used as stuffing and the batter was simple, of flour and soda water. Emily Ho, on thekitchn.com, compiled these recipe ideas: (Thank you!)

Fried: From Mexico to Italy, frying is one of the most popular ways to prepare squash blossoms. Simply batter and fry them or stuff them first. Cheeses (ricotta, fresh mozzarella, goat cheese) and herbs (basil, thyme, and parsley) make good fillings. Try adding lemon zest to the cheese or season the crispy fried blossoms with a squeeze of lemon juice and sprinkling of coarse salt.
• Recipe inspiration: Fried Squash Blossoms, from The Kitchen

Baked: If deep frying turns you off, or you just want to try something different, you could stuff the blossoms with cheese – savory or sweet – and then bake them in the oven. Steaming is another healthy option.
• Recipe inspiration: Waldy Malouf’s Baked Squash Blossoms with Ricotta and Honey, from New York magazine

Pasta: We sometimes gently tear or make a chiffonade of squash blossoms to serve over pasta, risotto, or salad. The blossoms can also be cooked into a pasta sauce. This is one of our favorite recipes.
• Recipe inspiration: Pappardelle with Zucchini Blossom Sauce, from Orangette

Quesadilla: Squash blossoms are abundant in Mexico, where they are known as flores de calabaza. There’s something very satisfying about the combination of the mildly sweet, squash-y blossoms with creamy cheese.
• Recipe inspiration: Squash Blossom Quesadillas, from Homesick Texan

Soup: How about a fresh, summery soup with squash blossoms?
• Recipe inspiration: Golden Squash Blossom Crema, from Rick Bayless

Rosemary

2017 CSA Spring June 24th Rosemary

2017 CSA Spring June 24th Rosemary

  • Baby Salad Mix
  • Baby Arugula
  • Jalapeno peppers
  • Tomatoes
  • Rosemary
  • Mint
  • Tarragon
  • Epazote
  • 10×10 Kale Bag
  • 10×10 Arugula Bag

It is exciting to share some rosemary with you this week, because i have been wanting to inspire you with this Rosemary Focaccia recipe which comes from Chef John at Food Wishes.

Combine the following:

1 package (.25 oz) active dry yeast

1 cup warm water (105 F.)

2 tbsp extra virgin olive oil

3/4 tsp salt

1/4 cup semolina flour

2 tsp minced fresh rosemary

2 3/4 cups *bread flour (don’t mix in all the flour in this step; reserve about 1/4 cup for the kneading)

*As with all dough recipes, you may need a little less or little more flour. The total weight I added was about 12 oz.
*This will work with just all-purpose flour, but I prefer the bread flour and semolina

– Mix in bowl until a sticky dough forms, then knead with reserved flour and 2 additional tablespoons of olive oil, for about 7-8 minutes, until you have a smooth, elastic, but slightly sticky dough.

– Let rise until doubled, flatten on oiled pan, let rest 15 minutes, drizzle with olive oil, poke dough with finger tips, let rise 45 minutes or until doubled, brush lightly with olive oil, top with more rosemary and sea salt.

– Bake at 475 degrees F. for 14-15 minutes

Be sure to check out his video of preparation found on his blog or at youtube. Rosemary also goes well in other combinations, one of which i like in summertime: pineapple. A preserve of pineapple and rosemary is a delicious condiment. Threading the rosemary thru pineapple chunks, tomato and a chicken sausage is great from the grill, served over rice.
Have a great week everybody

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