Category Archives: CSADist

2017CSA_Winter_Mar_11 eggs

2017 CSA Winter March 11th Eggs

2017 CSA Winter March 11th Eggs

  • Bag of Arugula
  • Bag of Field Mix
  • Marjoram
  • Oregano
  • Papaya
  • Epazote
  • Mint
  • Hot! Scorpion Peppers *use gloves
  • Micro Mix
  • Eggs

Bonus Eggs this week! If you still have some of your roasted Pepper Paste left, try combining it in a bean dish with a dash of each of your herbs. You may want to try folding some microgreens into an omelet or chopping some greens into a quiche this week with the added bonus of eggs and micros. Friendly reminder about the sinus opening scorpion peppers: they are some of the hottest peppers in the world so please use gloves while handling.

With Easter in April coming, as well as the season for some emerging spring flowers, consider adding some wildcrafted edible flowers to the menu. Pictured right, above, are violets, which are about a month ahead of schedule in our microcosm. Below right are redbud flowers in bloom, which can be popped off and added raw to dishes, or can be prepared such as fritters, pancakes or stir-fry. The violets are great fresh, and when fried into the edges of an egg, turn a bit of turquoise blue. Be sure to gather from clean sites, not next to a road, and always check for bugs.

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: fodmapliving.com/sample-page/appetizers/papaya-chutney/ 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!

Papaya Pie slice

2017 CSA Winter February 25th Papaya

2017 CSA Winter February 25th

  • Bag of Arugula
  • Bag of Field Mix
  • Mustard Greens
  • Red Sorrel
  • Papaya
  • Flowering Sage
  • Flowering Pineapple Sage
  • Epazote
  • Cilantro
  • Tatsoi

Just a quick and delightful treatment of your sage in meals this week: try the leaves and flowering tops fried. I have seen leaves fried as is and served as a garnish and the flowering tops dipped in an egg batter and then fried, served as an appetizer back in the day when Mark Newsome was Chef of Joshua Wilton House.

Papaya pie!

Yeah, a little different, but I wanted to share my results: skinned, deseeded and chopped papaya was tossed with juice from 2 limes, !approximately ¾ cup of brown sugar, 2 tbs of honey, 1 ½  tbs of corn starch, plus healthy dashes of cinnamon and vanilla. This was poured into a prepared pie shell and baked on a jelly roll pan at 350F for 30 minutes. I thought it looked a little runny at end time so I dusted the top with some more corn starch, used a spoon to gently fold that into the papaya filling and baked it for at least another 20 minutes. See the results in the photos and please overlook the tell-tale dusting trail…we thought it turned out very yummy! Maybe you will try it?

Papaya Pie

Papaya Pie