Category Archives: CSADist

2016 CSA Fall November 26th

2016 CSA Fall November 26th

  • *Pineapple Sage blossoms
  • *Thai Basil blossoms
  • Potato Medley
  • Orange and Purple Sweet Potatoes
  • Whole Ginger
  • Butternut Squash
  • Specialty Cucumber
  • Patty Pan Squash
  • Field Arugula 10×10
  • Field Tatsoi 10×10
  • Poultry Herb Blend
  • Chervil
  • Sage
  • Green Tomatoes

2016 CSA Fall Nov 26th: *The pineapple sage and Thai basil blossoms will be given to you upon pick-up. They do not like to be as cold in storage as your other items and i did not want to crush the bunches getting them into your case. We appreciate the request for more flowers and are happy to oblige! Glad you liked the suggestion of using the Thai basil flowers over vanilla ice cream. The pineapple sage is known for assisting in treatment for anxiety, high blood pressure, indigestion, heartburn/acidity, mental fatigue, depression and stress. The flowers and leaves can be eaten raw, but my favorite ways to use it are as an infusion for tea and foods. One chef explained they liked to use our pineapple sage around and inside of fish while baking it, garnishing it with raw flowers upon serving. The “Pineapple Sage Ginger-Aid” was a very popular tea amongst my market customers back when i was fortunate enough to have the time to brew big pots for the market. If you would like to try this combo, i suggest you brew your ginger first, bringing it to a boil, and then turn the heat off and allow it to sit for a minute or two and then add a hearty helping of the leaves and flowers to steep as it continues to cool. The flowers will become translucent and give a pink hue to the drink. If you like to use raw honey as a sweetener, add after the brew has cooled down a bit to preserve the enzymatic/theraputic properties in your honey. With the hustle and bustle of the holiday, with the generally large amounts of eating during Thanksgiving and stress of travel, a cup of pineapple sage ginger-aid might just do the trick! To your health and pleasure, always! Have a great week everybody

2016 csa fall nov 19 mike harvests

2016 CSA Fall November 19th Thanksgiving

2016 CSA Fall November 19th Thanksgiving  

  • Roasted Pepper Paste
  • Kale Bunch
  • Beet Top Bunch
  • Red, White and Blue Potatoes
  • Orange and Purple Sweet Potatoes
  • Whole Ginger
  • Butternut Squash
  • Specialty Cucumber
  • Patty Pan Squash
  • Field Arugula 10×10*
  • Tatsoi Heads
  • Poultry Herb Blend
  • Chervil
  • Green Tomatoes

Happy Thanksgiving to you and yours this week! Mike was digging potatoes until dark tonight, determined to get you all some of the freshest flavor and rare purple sweet potatoes. He was digging up the ginger as i went to write this. Well, it sure is worth it to be able to share the gifts of the earth. He ground fire roasted peppers for you early this morning, a great way to add nuance to your meals. Roll cubed potatoes in a tablespoon or two before roasting or making home fries. I like to use leftover boiled potatoes for breakfast by making a “smash and dash”…just smash them in an oiled cast iron, add a dash (or two!) of the pepper paste and roast in the oven until they have a good crisp on them. For a really southern flair, chop in some of your green tomatoes. Or try a different take on a holiday favorite side dish: macaroni and cheese. Just mix in a dollop of the pepper paste and top with thin slices of the green tomatoes before baking. The poultry herbs can be left whole and inserted into your bird before cooking to infuse the whole pan, including drippings for gravy. Hold back a few bits and chop finely if you want the herbs to feature in your stuffing (with the exception of the bay). To the right is a sweet potato pie made from the purple sweet potatoes. The lighting in the picture doesn’t do it justice as it was much more purple than shown. Ginger and orange zest really sent it over the top! Hope you have a delicious and fun holiday…Leslie and Mike.

thai-basil-flowers

2016 CSA Fall November 12

2016 CSA Fall November 12

  • Bell Peppers
  • Eggplant
  • Cubanelle Peppers
  • Sweet Potatoes
  • Butternut Squash
  • Flowering Thai Basil
  • Beet Greens
  • Baby Arugula
  • Field Tomatoes: Red & Green
  • Gourmet Cucumber
  • Patty Pan Squash
  • Fresh Ginger

2016 CSA Fall November 12:  Flowering herb this week: they are often overlooked in the garden by folks but the chefs love them! The thai basil flowers go great with deserts, infusions, muddled drinks and as a syrup. Try just breaking them up over vanilla ice cream for a really easy after dinner treat. The thai basil flowers will pop off of the stem if you lightly pinch at the bottom and run your fingers upward. For people that make their own cough or throat syrup, the flowers are a handy flavoring, adding sweetness. I like to make a simple syrup with sugar and water, infusing the flowers, and using this in mixed drinks, lemonade, teas, sorbets and over deserts or in yogurt. It makes an impression at the bar when pouring for friends.  To make a simple syrup combine equal parts water and sugar then dissolve with heat on the stove. Turn the heat off and add your flowery parts (and leaf is ok, too) and let the liquid cool for an hour. Strain into a container to enjoy the rich flavor as a condiment.

Pictured at right is a pie made from butternut squash for inspiration. I like the butternut as a pumpkin substitute for an easier and tasty alternative. It pairs well with the fresh ginger, too!

The tomatoes this week are from the field as the previous frosts were light but tonight we are pretty sure this could be the last of outdoor crops…Enjoy!