Category Archives: Arugula

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!



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

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!