Category Archives: CSADist

Rosemary

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

2017 CSA Spring June 17th Collard Greens

2017 CSA Spring June 17th Collard Greens

  • Beet Greens
  • Baby Salad Mix
  • Field Arugula
  • 2 Cucumbers
  • Tomatoes
  • Dill
  • Thai Basil
  • Thyme
  • Micro Color Mix
  • Collard Greens
  • Basil Pesto­­

Basil pesto is a heavy lifter for us.. it lightens and brightens the way. The best anti-depressant in my book, in the form of good food. There are many greens in this week’s offering that are good and nutritious additions to the likes quiche or omlettes, heck! just a quick scramble of eggs with your handful of arugula and you have yourself a delicious hot breakfast… arugula is another heavy lifter: “ARUGULA!” we say sometimes like tugboats in a fog…pushing onward, it knows the way. Flavor, sure it is yummy! But the benefits…it just makes itself so easy to munch on whether in a salad, a steak dinner, a lasagna, or a quick egg dish. Sprinkle fresh leaves on top as a garnish so as to appreciate the velvet of the leaf and fresh flavor. 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 fastend 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 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.  Tomato and basil pesto sandwiches, pasta, pizzas. Cucumber cocktails…spring rolls of microgreens. And thyme! a very helpful herb…any leftover can be frozen or dried for later use. To your health and your pleasure! J

2017 CSA Spring June 10th

2017 CSA Spring June 10th

  • Baby Salad Mix
  • Field Arugula
  • Baby Sorrel
  • Baby Kale
  • Dill
  • Chervil
  • Bulk Oregano
  • Oregano Flowers
  • Spearmint
  • 2 Cucumbers
  • Jalapeno Peppers

Welcome to our newest members! I’m going to let you know a bit about Mike: Michael Clark has been farming in central Virginia since 1975 ( 42 years), working with both field grown and greenhouse grown herbs and vegetables. Although he has an Engineering degree from UVA and has worked at GE, Sperry Marine, Nimbus Records, and Avcomm, Mike farms fulltime now. His love for the earth and nature plus his vision of a looming collapse of the corporate and financial security that the previous generation was so accustomed to, led him to decide to leave that kind of industry and farm full time, beginning in 1990. He has faithfully been a vendor at the Charlottesville City Market for more than 33 years, rain or shine or wind or snow. His farm has won the “Chesapeake Bay Friendly” Clean Water Award from the Governor. His produce and culinary specialties have been served to dignitaries and film stars, making it to the table of the President of the United States and winning awards for Chefs as far away as Europe. Besides the technical nature of his farming work, his experience ranges from eggs, pesto, hot sauces, jellies and jams to distillation of essential oils and hydrosols from the high quality botanicals produced. Mike worked with The VABF Organic Certification Committee and was a participant in the creation of the original language that brought organic certification to Virginia in 1990. He is the host of “Meet The Farmer TV” at watch.MeetTheFarmer.tv on local cable and Free Speech TV satellite nationwide.