Category Archives: CSA

2016 CSA spring Apr 30 Mint

2016 CSA Spring April 30

2016 CSA Spring April 30

  • Mixed Field Greens
  • Field Arugula
  • Chard
  • Tarragon
  • Mint
  • Green Tomatoes
  • Lemongrass
  • Lemon Verbena
  • Butternut Squash
  • Basil
2016 CSA spring Apr 30 Mint Drink

2016 CSA spring Apr 30 Mint Drink

2016 CSA Spring April 30: From a simple glass of tea to a yogurt dressing or even into a salsa, mint is used around the world in a variety of recipes. At a middle eastern restaurant the eggplant was served steamed with tomatoes and topped with a yogurt mint dressing. Tabouli salad, also of that region, classically features mint. One fish recipe that I like includes a mint salsa, with ginger and garlic, chopped fresh and added as topping. There are many reasons to want to include mint in our recipes besides the fresh flavor added. The non-profit George Mateljan Foundation says the following about mint: “In the world of health research, randomized controlled trials have repeatedly shown the ability of peppermint oil to relieve symptoms of irritable bowel syndrome, including indigestion, dyspepsia, and colonic muscle spasms. These healing properties of peppermint are apparently related to its smooth muscle relaxing ability. Once the smooth muscles surrounding the intestine are relaxed, there is less chance of spasm and the indigestion that can accompany it.”  Because we struggle with allergies and asthma in my family, this was of note: “Peppermint contains the substance rosmarinic acid, which has several actions that are beneficial in asthma. In addition to its antioxidant abilities to neutralize free radicals, rosmarinic acid has been shown to block the production of pro-inflammatory chemicals, such as leukotrienes. It also encourages cells to make substances called prostacyclins that keep the airways open for easy breathing. Extracts of peppermint have also been shown to help relieve the nasal symptoms of allergic rhinitis (colds related to allergy).” Wow! medicine as easy as brewing a cup!

To your health and pleasure, always!

Asparagus

2016 CSA Spring April 23

2016 CSA Spring April 23

  • Mixed Field Greens
  • Field Arugula
  • Kale
  • Tarragon
  • Asparagus
  • Green Tomatoes
  • Lemongrass
  • Lemon Verbena
  • Butternut Squash
  • Basil

2016 CSA Spring April 23: A taste of spring! Asparagus this week! Brighten your menu with lemony flavors… pound the lemongrass into a green tomato curry or try adding 5-6 leaves of the lemon verbena in butter as you sauté your asparagus. Tarragon and lemon go well together so consider combining the two in your sauté. The herbs in this week’s offering would make a fine tonic tea. I have seen it mentioned that tarragon tea is good for anxiety, parasites, insomnia, as a digestive aid and appetite stimulant.  To be specific, we cultivate French tarragon, different from Russian or wild tarragon. This variety is classically used to make flavored vinegar. We like to use a light vinegar and are partial to Virginia Vinegar Works white wine vinegar. Your tarragon can also be dried and stored for future use. Mike has daydreams of someday figuring out a tarragon chewing gum, but for now, try it in one of our favorite recipes below.

Tarragon baked fish: use a pound of white fish, butter, and chopped herbs. Place fish in a greased glass baking dish with melted butter (approximately 2 tablespoons or more) with one tablespoon each of chopped tarragon and chopped lemon verbena. Be sure to pour the butter over top and then sprinkle with your herbs. Cover the pan with aluminum foil, being sure to secure the sides so as to keep in the moisture. Bake for 20-25 minutes. Serve over rice with a garnish of lemon.

To your health and your pleasure, always!

Tarragon

Tarragon

 

2016 CSA Spring Apr 16 green tomato Jennifer Davick

2016 CSA Spring April 16

2016 CSA Spring April 16

  • Mixed Field Greens
  • Field Arugula
  • Kale
  • Poultry Herb blend
  • Sorrel Pesto
  • Green Tomatoes
  • Rose Geranium
  • Mint
  • Butternut Squash
  • Basil

An early taste of the season: fresh green tomatoes! These go well as fried green tomatoes, a chutney, a curry, a green salsa, pickle or relish. A green tomato curry with sauté onion, Indian spices and raisins over rice does sound nice but it was a Southern Living recipe of a grilled green tomato salad that really caught my eye this week as Mike fired up the grill.

2016 CSA Spring Apr 16 green tomatoes

2016 CSA Spring Apr 16 green tomato Jennifer Davick

2016 CSA Spring Apr 16 green tomato Jennifer Davick

This one comes from myrecipes.com… ingredients: 1/2 cup olive oil, 1/4 cup white balsamic vinegar, 2 garlic cloves, minced, 1 tablespoon brown sugar, 1/8 teaspoon salt, medium-size green tomatoes, cut into 1/4-inch-thick slices, 1 (16-oz.) package sliced fresh mozzarella cheese, Kosher salt and freshly ground pepper to taste, 1/3 cup thinly sliced fresh basil. Combine the oil, vinegar, minced garlic, sugar and salt in a large zip bag. Add tomatoes and shake to coat the contents. Chill for one hour. Preheat grill to 350° to 400° (medium-high) heat. Remove tomatoes from marinade, reserving marinade. Grill tomatoes, covered with grill lid, 3 to 4 minutes on each side or until tender and grill marks appear. Arrange alternating slices of warm grilled tomatoes and mozzarella cheese on a large, shallow platter. Drizzle with reserved marinade; season with salt and pepper to taste. Sprinkle with basil.

To your health and your pleasure, always!