Category Archives: CSADist

Open greenhouse

2016 CSA Winter March 26

2016 CSA Winter March 26

Renew or signup for CSA at https://specials.planetearthdiversified.com/pay-online

  • ·         Field Arugula
  • ·         Baby Salad Mix 8×8
  • ·         Baby Arugula 8×8
  • ·         Baby Red Ribbed Sorrel
  • ·         Poultry Herb Blend
  • ·         Flat Parsley
  • ·         Dill
  • ·         Cilantro
  • ·         Mint
  • ·         Rose Geranium
  • ·         Butternut Squash
  • ·         Sorrel Pesto

 

2016 CSA Winter March 26:

For those who have not seen it, to the right is a top view inside the greens and herb growing house. You can see within the sections as Michael balances on top. Most of the herbs as well as your baby greens, such as the micro lettuce mix and baby arugula, are grown in this house. They are protected and produce very tender and tasty greens. The greenhouses are going all year long while we rotate with the seasons what is in the field. This week with the addition of the mature arugula, i wanted to include the suggestion of a quiche. The arugula in this form, cut into a pie crust with cheese, makes a great dish. You can add other fillings such as onion, bacon/ham, etc. Personally i am always cooking on the fly, maybe there are broken eggs to deal with or the sort, so i don’t have a hard recipe. Reading up on other posted recipes, it seems i use too many eggs and no milk, whereas most recipes call for 3 eggs to 1 ½ cups of milk as the base mix for a 9 inch crust, giving a custard like finish upon baking. As you can see below, the egg and arugula bake was done without a pie crust and cooked in a square dish. Cooking for me is improvisation and in this case, became a casserole.

Arugula casserole

Arugula casserole

Don’t forget that this is the last week of this season’s CSA program and now is the time to sign up for next season’s bounty. Fill out the back and return to us or go online to sign up today. Renew or signup for CSA at https://specials.planetearthdiversified.com/pay-online

To your health & pleasure, always, love, leslie.

2016 CSA Winter March 19

 

  • Chard
  • Baby Salad Mix 8×8
  • Baby Arugula 8×8
  • Baby Red Ribbed Sorrel
  • Flat Parsley
  • Dill
  • Cilantro
  • Mint
  • Rose Geranium
  • Butternut Squash
  • Sorrel Pesto

2016 CSA Winter March 19

Renew or signup for CSA at https://specials.planetearthdiversified.com/pay-online

With the advance of a cold spell approaching, let’s appreciate the comfort of the butternut squash. We like to oven roast by cutting it in half, removing the seeds and placing it open side down in about an inch of water…baking it about 45 minutes at 350f or until it is soft when forked and the skin is separating. This flesh can be eaten as is, topped with favorites from sweet to savory, such as butter, nuts, cheese, sage, cinnamon, etc. Make another meal out of it by blending it in the food processor to make a creamy soup. We have used cream, sour cream, sage, arugula, peppers and curry powder as additions for texture and flavor. The flesh can be used in recipes such as you might find for pumpkin. Below is a recipe from allrecipe.com that looked really good!

Squash soup

Squash soup

1 ½ cups squash, 3 eggs, ½ cup water, ½ cup vegetable oil, ½ cup white sugar, ½ cup brown sugar, 2 cups whole wheat flour, 1 cup all-purpose flour, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 ½ teaspoons cinnamon, ½ teaspoon salt, ¼ cup raisins, ¼ cup walnuts; preheat oven 400f; grease 20 muffin cups. Combine eggs, water, vegetable oil, and the white and brown sugars with the squash. Whisk flours, baking powder, baking soda, spice and salt, adding it to the squash mix until smooth, folding in raisins and walnuts. Spoon into muffin cups at ½ to 2/3 full, and bake about 15 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes then move to a wire rack.

To your health & pleasure, always, love, leslie.

 

Rose geranium

2016 CSA Winter March 12

2016 CSA  Winter  March 12 

It’s Time to Renew or signup for CSA at https://specials.planetearthdiversified.com/pay-online 

We have created a new online portal for you to manage your CSA account (usually your id is your email) and renew or pay online. If you already see yourself as a member – just request a password for access by checking the “I need a Password” link or forgot password link at the login. If you want to create a new CSA account or don’t see yourself listed just Register. If you prefer the old way then just fill out the paper form and bring it to us or mail it in.

  • Kale
  • Baby Salad Mix 8×8
  • Baby Arugula 8×8
  • Baby Red Ribbed Sorrel
  • Flat Parsley
  • Dill
  • Cilantro
  • Mint
  • Rose Geranium
  • Butternut Squash
  • Basil Pesto

For the CSA Winter March 12 – we bring the rosy smell of rose geranium back! Rose geranium is one of my favorite herbs to use. Drop a leaf into hot water for tea and drink up this delicious plant. It goes well with fruit flavors and one of our members uses it for an accent in her herbed chicken. Below is our simple recipe for a rose geranium coffee cake that was featured in the local magazine C’ville.

“Rosy Outlook” Coffee Cake

Rose geranium yogurt

Rose geranium yogurt

Preheat oven to 350 degrees F. Grease a glass 9″x9″ baking pan and press a small handful of geranium slivers, and a few leaves onto the bottom of the greased pan.

In one medium bowl, combine 1 1/3 cups flour, 2/3 cup sugar, 2 tsp. baking powder and 1/2 tsp. cinnamon. In another medium bowl, combine 2/3 cup milk, 1/3 cup softened butter, two room temperature eggs, 1 tsp. vanilla, and 1 cup (approx.) shredded rose geranium leaves. Beat with a hand mixer on medium until well blended. Add the dry mixture into the wet mixture and blend on medium for about one minute. Pour mixed batter into greased pan, on top of leaves and slivers. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool 10-15 minutes and then invert cake onto a plate. Cool completely before cutting into finger tea cakes or squares.

 

Pictured to the right is an example of putting rose geranium leaves into yogurt to create a salad dressing. I usually whip this together just before making the salad because it does not take long for the flavor to take hold and it can become too perfumed if over steeped. We really like this dressing over a salad of greens that has chopped apple, raisins and walnuts.

 

To your health & pleasure, always, love, leslie.