• Fire Roasted Green Chilis
• Turmeric
• Tomatoes
• 2 Gourmet Cucumbers
• Mint
• Thyme
• Cilantro
• Lemongrass
• Chives
• Dill
• 2 Baby Salad Mix
• Micro Red Amaranth
• Micro Red Cabbage
• Micro Collards
• Micro Broccoli
• Baby Red Kale
• Pea Shoots

Extra special CSA share this week with additional number of items meant to assist in a delicious, nutritious and beautiful presentation while entertaining yourself and your guests over the Memorial Day weekend (and throughout the week). The fire roasted chilis can be frozen for a later date or consider chopping them with the tomato, cilantro and chives for a dip or topping if you plan on grilling outdoors. Mint, dill and chives could also be paired with the cucumbers. The chilis, turmeric, tomatoes, lemongrass and cilantro could be used for an Asian style dish. Or maybe you would like an iced tea brewed with lemongrass and mint. Or cucumber water with mint. To your health and your pleasure, always! Enjoy

• Ginger
• Turmeric
• Watercress Box
• Collard Greens 10×10
• Salad Mix 10×10
• Mint
• Papaya
• Dozen Eggs
• microgreens

Fresh mint for this weekend as it  marks the last day of our Winter CSA share and the first day of our Spring CSA share, as we formulate our seasonal calendar into 3 month long periods that start in January. Next week marks the beginning of ourfarmer’s market season, which runs from April to December in downtown Charlottesville and south of town at Forrest Lakes (through October). All CSA members receive a 10% discount on purchases made at either of our market stands.

Mint, violets and redbud blossoms are highlighted in photos this week as many will enjoy a mint sauce with lamb this weekend and the violets are blooming here. Redbuds have yet to pop out (budding and opening before the tree’s leaves) but I wanted to remind you of another edible flower that is easily wildcrafted. 

And just in case you happen across some violets, consider trying some for a surprising twist. As with gathering any edibles from the wild, be aware to not gather right next to a road substantially travelled to avoid heavy metal accumulation from exhaust.

• Kumquats
• Calamondin Oranges
• Nasturtium Flowers
• Nasturtium Leaves
• Salad Mix 10×10
• Chervil Chef Box
• Micro Collard Greens
• Papaya
• Ginger
• Turmeric
• 2 Dozen Eggs

It is a real joy to share with you all every week a nice selection of the bounty here at the farm. This time, I would like to highlight that the microgreens selected are my favorite. Certainly other microgreens are delicious, nutritious and beautiful but none shocked me as much with regard to my expectation of how I thought they would taste. Being raised in the south, I was introduced to collard greens early and my experience into adulthood was a tough green cooked for a very long time, regularly prepared with or dressed with a splash of vinegar even if pork/bacon/ham hock, onions, etc were added. Sufficed to say, the end result did not exactly highlight what collards taste like, but rather smothered it. I do enjoy mature collard greens and will scissor cut the tough spine out before dashing them in a hot skillet, making quick work of wilting them just until they are bright green. Well, this week’s collards require no cooking and come in the power packed form of microgreens. Try eating a pinch right out of the box to get a sense of what I’m saying…sweetish, nutty, and satisfying. The first time I tried them, I was blown away. Another fun twist for this week’s menu, the lovely nasturtium. There are leaves which can be a doily by which to pick up the serving or used as a dainty wrap. I have also shredded them for use in salads and egg dishes, like omelettes and quiches. The flowers are lovely in a salad or as a garnish. Mike really likes these both savory or sweet, either stuffed with a crab dip or with a sweet cream (as shown) for desert. There is a nice spicy kick in flavor, but be sure to smell the fragrance for a delightful surprise. To your health and your pleasure!

• Kale 10×10
• Salad Mix 10×10
• Dill
• Poultry Herb Mix
• Micro Mix
• Papaya
• Orange Leaves
• Papaya
• Eggs

A new idea to add to the menu this week: Orange leaves! My only experience with using a type of citrus leaf in preparing food was with the Thai lime leaf (Makrut) which I like in stir-fry dishes, curries, beverages and to use as a dental application against streptococcus mutans, which I had read about years ago of a traditional use in Thailand. Of course, it serves to reason that other types of citrus leaves are useful and delicious! The most common recipes I found on this topic were for tea, made with either fresh or crushed dried leaves, alone or added to black tea. James Wong at the Guardian blogged about enjoying them in mulled wine and cider. Elsewhere it is mentioned as a wrap for food and marinade in some Mediterranean recipes. There is one recipe idea from Brisbane of a beef and green bean stir-fry with garlic and soy sauce, which I would substitute the Thai lime leaf with the orange leaf. It can be used similarly to bay laurel leaves, leaving whole while adding to simmering foods or rice pot and then removed before serving. But it can also be sprinkled in as thin slivers to your dish, being sure to cook well. For best effect, scissor cut finely across the leaf, ensuring the minimal amount of spine and maximizing the softening of it. You can store your leaves in the fridge to use fresh, pop them into the freezer or dry and crumble them for the tea and spice cabinet. Hope you have fun with this different take on the orange tree! Enjoy

• Ginger
• Turmeric
• Beet Tops bunch
• Mix of Citrus
• Salad Mix 10×10
• Baby Arugula box
• Poultry Herb mix
• Microgreens
• Papaya
• Eggs

My apologies for missing a post last weekend but as you can see above, the 70 mph sustained gusts in the wind storm kept us busy with crisis management. Last week’s offerings were kale, baby salad mix, papaya, micros, sage, rosemary, poultry herbs, and 2 dozen eggs. First picture, below left, are Calamondin oranges, plus a few Thai limes. Below that, left, are kumquats still on the tree. These are an almost egg-shaped citrus which we usually eat whole, raw, or sliced up to garnish a salad or dish. These have a mild and sweet flavor, in contrast to the Calamondin which are thin skinned and very tart. Those I like to scissor cut broadly over a salad, including the skin, or add to a homemade dressing. These are great for accentuating the cooking of meats, stir-fry, sweet and sours, curries, and deserts, esp. fruit pies. Makes for a great marmalade or syrup for the table. For a quick, on-the-go energizer, try scissor cutting into your cup of tea or your water bottle. The rind will continue to release flavor for a refill. The Thai (or Makrut) limes are larger, have a bumpier look to the thick skin, and have a raised neck where it was attached. Although there is a bit of flesh and juice in the center, it is the skin that is most often used in cooking to impart its flavor to the likes of Pan-Pacific foods by way of a dash of zest. I store mine in the freezer, taking it out to grate a bit and returning for long term storage! Enjoy

• Eggs
• Mix of Citrus
• Salad Mix 10×10
• Baby Salad Mix
• Dill
• Pesto
• Microgreens
• Poultry Herb Blend

A mix of citrus, eggs and a container of freshly made pesto this week along with your greens and herbs in your CSA share this week! Pictured at right above are Calamondin oranges, and in the bowl here to the right are those plus a few Thai limes. Below left are kumquats still on the tree. These are an almost egg-shaped citrus which we usually eat whole, raw, or sliced up to garnish a salad or dish. These have a mild and sweet flavor, in contrast to the Calamondin which are thin skinned and very tart. Those I like to scissor cut broadly over a salad, including the skin, or adding to a homemade dressing. These are great for accentuating the cooking of meats, stir-fry, sweet and sours, curries, deserts, especially fruit pies. Makes for a great marmalade or syrup for the table. For a quick, on-the-go energizer try scissor cutting into your cup of tea or your water bottle. The rind will continue to release some flavor for a refill. The Thai (or Makrut) limes are larger, have a more bumpy look to the thick skin, and have a raised neck where it was attached. Although there is a bit of flesh and juice in the center, it is the skin that is most often used in cooking to impart its flavor to the likes of Pan-Pacific foods by way of a dash of zest. I store mine in the freezer, taking it out to grate a bit and returning for long term storage! Enjoy!

Citrus

Kumquats and Calamondin

Thai Lime- Ponderosa lemon- Kumquat- Calamondin

• Calamondin

  – tart seeded completely edible skin – crush into drinks use in extracts and cooking squat or dimpled fruit

• Kumquat

  – sweet no or few seeds and completely edible peel – consume whole like candy slick firm oval fruits

• Thai lime

  – 1000x the potentcyof Lime Leaf – little juice zest of peel powerfull in curries, green teardrop shape

• Ponderosa Lemon

  – thick skin huge lemons

• Eggs
• Papaya
• Arugula 10×10
• Kale 10×10
• Chervil
• Sage
• Collard Bunch
• Poultry Herb Mix
• Microgreens

A new take on eating collard greens:  Crazy Cajun wraps…Baba Yaga rolls…whatever you call them, they are an easy and quick way to enjoy your collards this week.  We took grated ginger, ham, onion, sweet peppers & cardamom,  sprinkled this chopped blend with balsamic then wrapped this in a collard leaf and fastened it with a toothpick. Finished by pouring olive oil around and over top a bit…cooked for 15 mins @ 350…then sat for 5 in cooling oven. The collard bunch can also be chopped up for a classic southern dish…fry up some onion in butter, add water (and a meat, such as ham or bacon, Virginia style, or you can use leftover bone like we did in Louisiana. Cook in your pot; add seasoning if you like, and put in your chopped collards. Cover and cook until tender. Personally, i do not prefer over-cooking as is custom. The timing is up to you .

Yummy and nutritious bonuses this week in papaya and a dozen eggs. We like the papaya cubed and dressed in lime juice, which is a traditional approach. Having the eggs included with arugula makes easily one of my favorite combos…try it added to your scrambled eggs this week! Enjoy!

Solar energy at the farm creates all the plant growth and now provides some of our electrical needs.

• Arugula 10×10
• Salad Mix 10×10
• Chervil
• Thai Basil Box
• Sage
• Rosemary
• Poultry Herb Mix
• Micro Collards
• Micro Cilantro
• Fresh Eggs

Some of you may have already seen parts of the progress we have been making on building steel frames and installing solar panels here at the farm, but for those who haven’t seen the photos, check out these thus far. Soon I will report back with up-to-date photos to show how Michael has taken it a step further.

This greenhouse here, in the photo above, just behind Michael, now has a rain collection system installed all around it so that the water can be captured for use (after filtering, testing, sanitizing, etc) while also helping to prevent erosion and flooding in the fields that are past this greenhouse and down the hill.

In addition to these improvement towards sustainability and stewardship here at the farm, the solar array is growing bit by bit when the weather is right for welding, we’re not getting stuck in the mud, and time allows. Three rows of ten now rest in an angular nest of steel that will take two more rows before completion.

Much gratitude for all your support over the years! Make it a great week

• Kale 10×10
• Salad Mix 10×10
• Chervil
• Thai Basil Box
• Sage
• Red Sorrel
• Green Sorrel
• Microgreens

Winter greens: Sorrel is a leaf vegetable that is tart and tangy. This green can be eaten raw or cooked. Worldwide it can be found as the main ingredient in sorrel soups, served warm or chilled. There are curry recipes that include sorrel. It is very popular to combine with cream as a sauce. A simple sauce can be made to top off fish, chicken, potatoes, and other veggies. Here is a simple recipe to make use of all of your sorrel and ½ a cup of cream. Heat a skillet and melt butter. Chop your sorrel as large or as fine as you like and add to heat, just wilting the leaves. Pour in your cream and when it approaches a boil, reduce until the cream sauce coats the back of a spoon. Slather this on your cooked meat or veggies. Sorrel makes a yummy pesto which is also great for fish and potatoes. More rare are recipes combining fruits such as strawberries or peaches with sorrel. It adds a punch to smoothies and is a welcome addition to salads. I like to cut it into a salad of apples with nuts. When the peaches come, I want to try a recipe suggestion from whiteonricecouple.com: peach and sorrel salad, which is torn sorrel leaves topped with peaches and dressed with a vinaigrette salad dressing of honey, grapeseed oil, balsamic vinegar and vanilla. Yum!

Our sorrel won in an international cooking competition when the Inn at Little Washington took it to France with them. We hope you will enjoy a little extra zing this week in your meal preparations! Bon appétit!

• Arugula 10×10
• Thai Basil Box
• Poultry Herb Mix
• Parsley
• Beet Greens
• Papaya
• Dozen Eggs
• Micro Cilantro
• Micro Celery

SPECIAL BONUS! This week with the addition of a dozen of our colorful and delicious eggs! Did you know that our chickens eat most of what we grow here, too? Cuttings, culls and damaged produce are a treat for our birds. Your eggs can be used to whip up a frittata (as presented by Ms. Patti Rowe at above right) or a quiche or omelette, or try them scrambled, any of which would pair nicely with the arugula. For a quiche, I use a nine-inch shell, layer in the arugula, chopped bite sized, and grated cheese (try a sharp white cheddar), and beaten eggs (6-9). You can add a dash of milk, salt and pepper, a dollop of pesto or smoked paprika, etc, to your liking. But really, DO try the eggs and the arugula together. It is as simple as scrambling some eggs, then towards the last 2-3 minutes, scissor cut the arugula in bite sized cuts right into the pan with your scramble. Continue turning the eggs over and over the arugula to steam it a bit. When the eggs are done, you might like a grating of cheese as a garnish. If grated right into the pan, it can then be covered with a lid, (fire has been turned off), to melt over the top.    

There is one short cut that I enjoy in the kitchen when time is short: pre-formed pie crusts. They can be purchased already pressed into a pan and trimmed, usually in the frozen foods department. Or try my favorites, pie crust dough that comes rolled up. These are nice as I can shape them however I want in whatever dish or pan. I have used these to make mini papaya pies inside the cups of a cupcake pan, using a goblet to cut the pastry dough into smaller circles. Remaining dough can be kneaded back together and rolled out to cut a few more rounds.