Author Archives: webmaster

Mustard Greens

2017 CSA Winter February 4th

2017 CSA     Winter February 4th

  • Bag of Arugula
  • Papaya
  • Epazote
  • Thai Basil
  • Chervil
  • Tomatoes
  • Gourmet Cucumber
  • Mix of Peppers Hot! & Mild
  • Chard
  • Mustard Greens
  • Salad Mix
  • Sage

Exotic choices for your greens this week..and something new to explore everyday. Surprise! Don’t throw those ribs away! No im not talking about pork or beef but sweet Red Mustard. These often discarded parts are sweet right now and serve as a luscious replacement for celery stalks. Try it! you just might like it 😉 Of course the leaf is sweetly spiced and serves both the health and palate of the practitioner. I appreciate the ability of red mustard to invigorate me even in the dead of winter. Heats you up as the days chill down, mustard is a wonderful medicine. To save your greens, they can be chopped into zip bags and stored in the freezer to quickly braise in a seasoned pan later. The frozen greens can also be pureed into pestos, soups or sauces. !Note that the small peppers are very hot, and the longer classic chili’s are mild. Use gloves when handling the hot peppers and apply sparingly. And surpirse! There is a cucumber in your share this week! Keep covered in the fridge to extend freshness…Enjoy!

 

Winter_Jan_28 greenhouse

2017 CSA Winter January 28th

2017 CSA Winter January 28th

  • Bag of Arugula
  • Fresh Ginger
  • Baby Kale
  • Beet Greens
  • Green Sorrel
  • Epazote
  • Petite Tomatoes
  • Pepper Paste
  • Micro Color Mix
  • Potatoes
  • Mint

So many fresh flavors this week…lemony sorrel, pungent epazote, bracing mint. And of course, ginger. Try a combination of a few epazote leaves cooked in with your beans and towards the end, generously apply the pepper paste to taste. Or consider this combination for potato and egg casserole with cheese. The green sorrel can be chopped fresh, a few leaves with apple, raisin, honey, and nuts..we like walnut or pecan, and finished with a splash of balsamic vinegar for a palate-pleasing salad. Cooked, it is good for stuffing inside of fish or chicken and then baked or slightly wilted in the pan as a garnishing side. Classically it is used as a pureed soup, combined with onion and sometimes potato. Makes a fantastic pesto that can be stored in the freezer. Enjoy having micros on everything! from soups and sandwiches, side garnish, rice paper wrap, to omelets and quiches…Enjoy!

 

Papaya

2017 CSA Winter January 21st

2017 CSA Winter January 21st

  • Papaya
  • Fresh Ginger
  • Baby Kale
  • Field Arugula
  • Tatsoi
  • Tatsoi Florets
  • Green Tomatoes
  • Bay Laurel
  • Peppers
  • Potatoes
  • Chervil

2017 CSA Winter January 21st: The days are getting longer now! As of today, the sun is setting over 45 minutes later than at the 1st of the year. For a cool chart of day lengths, check out aa.usno.navy.mil online. Winter seems so long but spring will be here soon! For some plants, their growth habit turns around right after the day period begins to lenghten. But alas, you can see some of the struggle of growing all seasons in the picture of the tomato at right. It is worth it though, for that fresh fried green tomato in January! Or try a green tomato and pepper chutney instead. At the Inn at Little Washington, they would put a sprig of chervil between two very thin slices of potato to make a sort of window frame. The florets, or flowering tops of tatsoi, are a rare treat…try them just gently wilted in a buttery pan for a unique garnish, or with just a touch of your fresh ginger. PS: Wegmans is now carrying our greens! And Foods of All Nations is now featuring our eggs! Woot! Go team! Delicious healthy food for all…Cheers!