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Budding Turmeric

2017 CSA Spring April 8th Budding Ginger Turmeric

Budding Ginger and Turmeric

  • Baby Kale
  • Green Sorrel
  • Rainbow Chard
  • Field Mix
  • Field Arugula
  • Oregano
  • Mint
  • Edible Flowers
  • Epazote
  • Green Tomatoes
  • Turmeric *
  • Ginger *

*will select pieces from display to avoid over-refrigeration

Budding Ginger and Turmeric : When looking at this week’s CSA farm share, inspiration for green tomatoes three ways popped up immediately: as a pickle, infused with sprigs from your edible flowers; as a curry, combining with wilted sorrel and a mint yogurt garnish; and lastly as a stew with a southern flare, cooking with the spring oregano and epazote.  Serve either the curry or stewed tomatoes over rice.  Very special this week, we have for a limited time some ginger and turmeric that is perfect for grating into the pan for that curry, brewing into a spring tonic tea, or trying your hand at growing a piece. We have the best results when we use sterile pots and coco coir as the medium. Since these are tropical, they are not frost tolerant and require an average temperature around 75f so having these in pots means they can be moved to shade if we have a heat index of 111f as we did last summer, or moved inside to avoid freezing. Pots on a patio are also much less likely to suffer from soil borne diseases and pests. Turmeric has a downward growth energy so it is planted in fully filled pot near the top to allow fingers to form below. Ginger on the otherhand has an upward growth energy and we plant these very shallow in the pot in the middle of a several inches of soil. Later in the season as the rhizome pushes upward, more growing medium is added. If the ginger is not “hilled up”, it is more likely to push leafy stalks and a better yield is missed out upon. These rhizomes can be harvested in late fall, holding back some sections for future plantings. We are working on a new site, www.gingeru.com to facilitate education about growing these. Regardless, they’re delicious!

Budding Ginger

Budding Ginger

Papaya in Greenhouse

2017 CSA Spring April 1st

2017 CSA Spring April 1st

  • Papaya
  • Field Mix
  • Field Arugula
  • Watercress
  • Spearmint
  • Epazote
  • Sage
  • Micro Color Mix

A new season beginning with our Farmer’s markets and CSA farm shares brings greens, herbs, fruit and surprise! some microgreens. For those of you new to our program, welcome! and here are some suggestions for your goodies besides salad. Traditionally the ripe papaya is skinned, de-seeded, chopped into bite sized pieces and dressed with fresh squeezed lime juice. Simple and delicious! You can also used cubed ripe papaya as a replacement for peaches in recipes. We have enjoyed papaya pies, cobbler and jam made from these fruits (see web address at bottom for some recipes). The spearmint and sage would both do well as a hot or iced tea and the epazote is also known as Mexican tea in some parts. Epazote is used to enhance beans and sauces, and is used as a digestive aid. Your Micro Color Mix of microgreens can be used across the board in savory dishes, cooked or raw. The microgreens are great in the fold of an omlette or quiche; they can go atop the salad or pasta, inside of a wrap or sandwich and can be frozen to be later added to a cooked dish (like quiche). For those who have just found us, there is an in-depth article at www.c-ville.com you might find of interest. Our farm is nestled just outside Shenandoah National Park, north of Charlottesville, utilizing about 6 acres out of 15 all together. The photo below was taken by Mike at one of my most favorite overlooks in the park, maybe five minutes from the farm “as the crow flies”. For those of you returning or renewing your CSA farm shares i just want to send out a big thank you! Appreciations all around that we can share in these delectable gifts together.

2017CSA_Winter_Mar_25 nasturtium flowers

2017 CSA Winter March 25th Edible Flowers

2017 CSA Winter March 25th Edible Flowers

  • Papaya
  • Field Mix
  • Field Arugula
  • Beet Greens
  • Collards
  • Parsley
  • Jalapeno peppers
  • Green Tomatoes
  • Sorrel
  • Edible Flowers
  • Flowering Herbs

Edible Flowers: Nasturtium flowers are a favorite of ours in the mixed edible flower boxes we make, having a bit of sweetness as well as a touch of piquancy.  They go well in salads, spring rolls and omelets.  Mike has stuffed them with crab dip for a savory presentation.  He has also filled them with whipped cream and dusted them with cocoa for a sweet treat.  For the longest time I believed that nasturtium is in the same family as watercress, but I was mistaken! These two do share a bit of a bite in flavor and the growing habit of liking “a wet foot”, or a regular source of water. We use them therapeutically for ear, nose, and throat.  “The flowers contain about 130 mg vitamin C per 100 grams (3.5 oz),   about the same amount as is contained in parsley.  Moreover, they contain up to 45 mg of lutein per 100 gr, which is the highest amount found in any edible plant”, please see wiki for reference on that quote about nasturtium. Sorrel is a leafy vegetable that is tart and tangy. This green can be eaten raw or cooked. Worldwide it can be found as the main ingredient in sorrel soups, served warm or chilled. There are curry recipes that include sorrel. It is very popular to combine with cream as a sauce.  A simple sauce can be made to top off fish, chicken, potatoes, and other veggies. Here is a simple recipe to make use of all of your sorrel and ½ a cup of cream. Heat a skillet and melt butter. Chop your sorrel as large or as fine as you like and add to heat, just wilting the leaves. Pour in your cream and when it approaches a boil, reduce until the cream sauce coats the back of a spoon. Slather this on your cooked meat or veggies. Sorrel makes a yummy pesto which is also great for fish, chicken, sandwiches, dip, pizza, pasta, sauces and soups. Next week our new season of shares can be picked up Saturday at the market <3 Hope to see you there!