Category Archives: citrus

2017 CSA Fall December 23rd

2017 CSA Fall December 23rd

  • Arugula 10×10
  • Mixed Salad 10×10
  • Chervil
  • Parsley
  • Dill
  • Basil Pesto *
  • Red Sorrel Pesto*
  • Citrus Selection
  • Papaya
  • Ginger*
  • Turmeric*

And to top that off, papaya, turmeric and ginger..for fresh flavor and energy to face the chill of winter. Chervil I like to use fresh with veggies and salad as I find a bit of pain relief in its sweet aroma. Parsley, another nutrition rich green, can help relieve bloating, may fight kidney stones, gallbladder, and urinary tract infections. And it has anti-fungal and anti-bacterial characteristics.

We made a Red Sorrel Pesto, among other flavors, in hopes to send you home with a red and a green version to use at your leisure. These store easily in the freezer, just let the container sit out for about 20 minutes during recipe prep and the outer edge with defrost making it easy to scrape a tablespoon or 2 out. Then the container can be popped back into the freezer. Woot! To your health and your pleasure, always, Leslie

Calamondin Oranges

2017 CSA Spring May 13th Calamondin Oranges

2017 CSA Spring May 13th Calamondin Oranges

  • Calamondin Oranges
  • Basil
  • Thyme
  • Dill
  • Field Arugula
  • Field Mix
  • Green Sorrel
  • Baby Kale
  • Tatsoi
  • Tomatoes
  • Cucumber
  • Turmeric *
  • Ginger *

Such a variety of combinations of flavor this week: ­­­­everything on this list would go well with each other, whether used as ingredients for drinks, dressings, salads, curries, soups, or desserts. A tea of boiled ginger and turmeric with a dash of pepper and a crushed calamondin oranges; cucumber pickled with calamondin …spruced with thyme and/or dill. Sorrel blanched and dressed with calamondin. Ginger and turmeric stir-fry with tatsoi and tomato, dressed in calamondin. Basil, thyme, and dill can all be combined with the calamondin, the tomatoes or the cucumber with delicious results…for a nutritious blend with a helping hand towards lung health (and to fight a cough), thyme, calamondin, and ginger would do well as a tea, syrup or marmalade to be integrated into meals. When I use the calamondin oranges, the whole fruit is involved. Smash them into a bowl so as to not lose the juice, fish out the seeds if you like, and finely cut up the skins: I like to use scissors. From there you can build into any direction, whether sweet or savory, in muffins or mixed drinks, as dressing or part of the main course…don’t be shy. Maybe a chutney for the table with the ginger and turmeric. A flavorful paste can be made by popping these into the Cuisinart and processing them…consider a paste for your next curry coming from your freezer made with calamondin, ginger, turmeric and coconut milk. An easy way to flavor your rice, just add a dollop! Enjoy

2017CSA_Winter_Mar_4 Citrus

2017 CSA Winter March 4th Citrus

2017 CSA    Winter March 4th Citrus

  • Calmondin
  • Kumquat
  • Papaya
  • Dill
  • Bag of Arugula
  • Bag of Field Mix
  • Sorrel
  • Rose Geranium
  • Beet Greens
  • Pepper Paste

Citrus: Note the difference between the kumquat (upper right) and the calmondin citrus (lower right). The kumquat is oval shaped, sweet and not much juice. The calmondin has juice, a thin skin and a very tangy taste. Both have seeds, which i eat, using together or separate in smoothies, cut over salads, into marmalade, over fish or chicken with your sorrel, or eaten as is, skin and all. Calmondins are great to flavor your water bottle, continuing to infuse after a refill. Try popping 1 calmondin, smashed, and 1 leaf of the rose geranium into your next water ration for the day. Michael found a papaya chutney recipe he wanted to share with you: which is simple and you can adjust the ingredients according to your likes, allergies and availability (recipes are malleable). Have a delicious and nutritious week, all!