Category Archives: CSADist

Winter_Jan_28 greenhouse

2017 CSA Winter January 28th

2017 CSA Winter January 28th

  • Bag of Arugula
  • Fresh Ginger
  • Baby Kale
  • Beet Greens
  • Green Sorrel
  • Epazote
  • Petite Tomatoes
  • Pepper Paste
  • Micro Color Mix
  • Potatoes
  • Mint

So many fresh flavors this week…lemony sorrel, pungent epazote, bracing mint. And of course, ginger. Try a combination of a few epazote leaves cooked in with your beans and towards the end, generously apply the pepper paste to taste. Or consider this combination for potato and egg casserole with cheese. The green sorrel can be chopped fresh, a few leaves with apple, raisin, honey, and nuts..we like walnut or pecan, and finished with a splash of balsamic vinegar for a palate-pleasing salad. Cooked, it is good for stuffing inside of fish or chicken and then baked or slightly wilted in the pan as a garnishing side. Classically it is used as a pureed soup, combined with onion and sometimes potato. Makes a fantastic pesto that can be stored in the freezer. Enjoy having micros on everything! from soups and sandwiches, side garnish, rice paper wrap, to omelets and quiches…Enjoy!

 

Papaya

2017 CSA Winter January 21st

2017 CSA Winter January 21st

  • Papaya
  • Fresh Ginger
  • Baby Kale
  • Field Arugula
  • Tatsoi
  • Tatsoi Florets
  • Green Tomatoes
  • Bay Laurel
  • Peppers
  • Potatoes
  • Chervil

2017 CSA Winter January 21st: The days are getting longer now! As of today, the sun is setting over 45 minutes later than at the 1st of the year. For a cool chart of day lengths, check out aa.usno.navy.mil online. Winter seems so long but spring will be here soon! For some plants, their growth habit turns around right after the day period begins to lenghten. But alas, you can see some of the struggle of growing all seasons in the picture of the tomato at right. It is worth it though, for that fresh fried green tomato in January! Or try a green tomato and pepper chutney instead. At the Inn at Little Washington, they would put a sprig of chervil between two very thin slices of potato to make a sort of window frame. The florets, or flowering tops of tatsoi, are a rare treat…try them just gently wilted in a buttery pan for a unique garnish, or with just a touch of your fresh ginger. PS: Wegmans is now carrying our greens! And Foods of All Nations is now featuring our eggs! Woot! Go team! Delicious healthy food for all…Cheers!

 

2017 CSA_Winter_Jan_14 Crock Pot Kale

2017 CSA Winter January 14

2017 CSA Winter January 14

  • Fresh Ginger
  • Fresh Turmeric
  • Papaya
  • Jalapenos
  • Mixed Greens
  • Baby Kale
  • Arugula
  • Chervil
  • Delicata Squash
  • Cherry Tomatoes

2017 CSA Winter January 14: Yes! there are some jalapenos in your share this week! A nice southwestern soup can be enhanced by these…just add one to a pureed squash base, adding a bit of cream, cumin, sage, garlic or onion, the jalapeno can be roasted or diced raw and then simmered until soft. We like to stuff the jalapenos with cheese and roast, leaving some unstuffed for future dishes. The soup can be topped with cheese and garnished with halves of the cherry tomatoes. Dip in with a nicely toasted bread or some tortilla chips. Speaking of tortilla chips, the jalapeno would also go well with the papaya for a salsa…To make quick work of the kale, Mike likes to roast up veggies into stew and add in the kale leaves at the end, so that they are just wilted when they reach his bowl. For an incredible fresh tea experience, grate the fresh ginger and turmeric into a pot of water (1½ in. of each, per serving) and boil. Add a dash of black pepper to enhance absorption. Strain into cups, using lemon and honey to taste. Powerful! Enjoy!