Category Archives: CSA

Red Vein Sorrel

2015 CSA Summer September 12th

2015 CSA Summer September 12th

  • Eggplant Medley
  • Watercress Box
  • Red Ribbed Sorrel
  • Pepper Medley
  • Garden Tomatoes
  • Potatoes
  • Lemon Verbena
  • Rose Geranium
  • Poultry Herb Blend
  • Tarragon
  • Thai Basil
  • Squash/Zucchini
  • Squash Blossoms
  • Gourmet Cucumber
  • Butternut Squash

Something new to try this week as well as some new twists on flavors you are familiar with. Starting with the red ribbed sorrel: it has a tangy and earthy flavor, a slight blend between green sorrel and dandelion greens. It stands out nicely when added to a salad that includes cuts of your cucumber. The Thai basil, red ribbed sorrel, and rose geranium are highlighted in pictures this week because they have all had a spotlight when included in a spring roll, which is a rice paper wrap around some greens and herbs, sometimes including meat like chicken, pork or shrimp, which is not fried like an “egg roll” but served fresh with raw greens, vegetables and herbs. Traditionally here at the farm these are vegan with an addition of edible flowers…even the squash blossoms can be cut into the roll up. Thai basil and red ribbed sorrel do well in generous amounts but when using the rose geranium (and really, you must try this!) scissor cut the geranium thin and use sparingly throughout the roll. Rice paper wraps are easy to use…slip into heated water for just a few seconds, place on a moistened bamboo cutting board, and fill with the fresh ingredients of your choice. Roll up like you would a burrito, tucking in the sides for a classic presentation. When using the smaller rounds, often times the ends are left un-tucked with nice tufts of greens showing at each end. For a dipping sauce, we like to combine flavors of plum sauce, pepper sauce, sometimes fish sauce, rice vinegar, and honey. Pictured to the left is an expression of the squash blossoms and rose geranium being served as tempura, lovingly prepared for us at the Thai Cuisine and Noodle House. The zucchini squash, eggplant, and peppers also lend well to this kind of preparation.
This is a gentle reminder that October means frost and canning time is now for many folks. Pickled peppers and cucumber slices can be easily made for future use and try any number of the herbs as an accent. Have a beautiful week!

Butternut

2015 CSA Summer September 5th

2015 CSA Summer September 5th

  •  Eggplant Medley
  •  Watercress Box
  • Baby Sorrel
  • Pepper Medley
  • Potatoes
  •  Lemon Verbena
  • Rose Geranium
  • Poultry Herb Blend
  • Tarragon
  • Thai Basil
  • Squash/Zucchini
  • Squash Blossoms
  • Gourmet Cucumber
  • Butternut Squash

Butternut squash this week! In the same family as pumpkin, is often times used in recipes in its place. So if you have recipes you like that call for pumpkin, try this as a substitute. My favorite “pumpkin pie” is made with butternut instead. Butternut squash lends itself delicious for both sweet and savory dishes. Used as an ingredient in homemade pasta, for stuffing, or cubed to be roasted, in soups, muffins and breads. If a savory soup or roast is on your mind, consider using your Poultry herbs chopped finely in your dish. It is easy to cut in half, scoop out the seeds and roast in a bit of water for half an hour… then you can flip it over and dress with pumpkin spices, some fresh grated ginger, butter and brown sugar for a decadent treat. Or stuff with savory greens, herbs, cheese or rice blend and bake the halves for about ½ an hour at 400f. For a delicious pie, use 1 ½ cups of cooked/pureed squash, 1 cup of sugar/light brown sugar, 3 eggs, ¾ cup evaporated milk or half and half, dash each of cinnamon, nutmeg, ginger (or insert some fresh grated ginger), salt, 2 tbs flour, 1 tbs of melted butter, 1 tsp vanilla combined and poured into a 9” pie crust, and if you like, garnish with pecans (i also like to add crushed pecans into the crust). Bake @350 for 45-50 minutes (or until the top of the pie is set) and allow to cool before cutting. Yum!
Also new this week is our award winning sorrel…with a tangy lemony flavor, it pairs well with fish and poultry. It is often pureed, sometimes with onion, to produce a soup that is served either hot or cold. Sorrel is a fan favorite of our line of pesto selections made here at the farm in our inspected and certified kitchen. For simple use, try a few leaves quickly chopped beneath your hot fish or chicken. As a salad addition, it pairs nicely with apple. Consider combining flavors in your CSA by marinating yogurt with some rose geranium, scissor cutting the lemon verbena into tiny strips across your salad bed and finishing with larger chopped sorrel and apple. Top with the yogurt marinade and some nuts…enjoy!

Rose Flower House

2015 CSA Summer August 29th

2015 CSA Summer August 29th Planet Earth Diversified

  • Baby Arugula Box
  • Watercress Box
  • Eggplant Mix
  • Pepper Medley
  • Tomatoes
  • New Potatoes
  • Gourmet Cucumber
  • Bay Laurel
  • Rose Geranium
  • Lemon Verbena
  • Thai Basil
  • Tarragon
  • Zucchini/Squash
  • Squash Blossoms

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This week revives a favorite combo for our new members, rose geranium & lemon verbena, plus fulfills the request for bay leaves for ant control..what? Learned something new! I had heard of keeping bay leaves with grain harvest to repel bugs and was popularly utilized in my childhood in flour or rice storage. But for ants? That was a first. As to the lemon verbena/rose geranium combo, here is an online link that include a quick cake recipe: https://specials.planetearthdiversified.com/rosey-outlook-coffee-cake/ which was featured in an article in the Cville along side several locally loved chef presentations. Roses are long considered beneficial with pages written as to their virtues, but production for use can be prohibitive, especially when dealing with aroma. Rose geranium provides a vivid mirror of that fragrance and is being researched modernly for many health purposes. Tea can easily be made by bringing a couple of quarts of water to a boil and pouring that over a sprig each of the verbena and geranium. When geranium leaf color is almost light brown, sweeten if you like and make an iced tea. Often times the herbs are included in the drink jug and further flavor refills of water on the road. These herbs can also be used in simple chilled applications like an infused yogurt dressing or a marinade salad. Try rosey yogurt on an apple or mixed fruit salad within 30 minutes of combining the two. Stewing the leaves with fruit over heat with your favorite sweetener can accent pancakes or be used later for a chutney. The verbena combined with a light vinegar and cucumber slices brightens and cools; these also do well combined to soak overnight in water, creating a delightful tonic. All of the herbs in this week’s CSA share can be dried or frozen for future use. Daniel, the Jam Man at Saturday’s market, uses mint or Thai basil in making his jams. Check out his seasonal inspiration for stocking the pantry or dreaming up your own concoctions with harvest and canning time upon us.