Category Archives: CSADist

Papaya in Greenhouse

2015 CSA Fall December 5th

Field Mix 10×10 bag
Field Chard
Field Arugula
Baby Sorrel
Poultry Herb Blend
Cilantro
Dill
Bay Laurel
Flat Parsley
Butternut
Sweet Potatoes
Green Papaya

Papaya in Greenhouse

Papaya in Greenhouse

Everybody thinks we just sit around in the snow, drinking our moonshine or power dunk into the hot tub to maintain. Well, the hot tub is the only truth about that last sentence…the heat generated externally and internally is important. Right now, my Triple Burner is out of whack because of the deadly pharmaceutical concoction the state has me on, so adding some papaya to my diet is not a bad idea because i am pre-diabetic. Here is a recipe to help you get started in exploring the fresh flavor of papaya from EPICURIOUS.COM:

  •  1/2 large pineapple, peeled, cored, cut into 1/2-inch pieces (about 2 cups)
  •  1 medium papaya, peeled, seeded, cut into 1/2-inch pieces (about 1 cup)
  •  1/2 large cantaloupe, peeled, seeded, cut into 1/2-inch pieces (about 2 cups)
  •  1 11-ounce can peeled whole lychees in heavy syrup, drained, halved lengthwise
  •  1/2 cup seedless red grapes, halved
  •  1/2 cup seedless green grapes, halved
  •  Papaya-Mint Sauce
  • 1/4 cup sweetened shredded or flaked coconut, toasted
  • Fresh mint sprigs

 

“Be Strong! like bull!”, you might hear my Dad say, with a twinkle in his eye, when trying something new, something questionable. Imagine embodying your favorite power animal or your favorite tree as you invigorate your entire system with healthy food…it becomes a part of you and what you think about it is important. Our thoughts matter just as much as the food we put into our bodies. So, with that in mind, karate chop your sugar, kick start your system and try some papaya this evening for a cool summer flavor from the tropical world. Turn on some calypso, kids, we are sailin’ to th Bahamas! https://www.youtube.com/watch?v=mK1lcpf0HZM

2015 CSA fall November 28

2015 CSA Fall November 28

2015 CSA Fall November 28

December 19 will be last CSA distribution for 2015 – extra large share since no market on Dec 26 2015 and many members are unavailable for Farm Pickup .

The 2016 CSA farm pickup will Start January 2, 2016.

Pesto
Ginger
Mixed Field Greens
Rainbow Chard
Arugula Greens
Dinosaur Kale
Poultry Herbs
Dill
Bay Laurel
Tarragon
Flat Parsley
Butternut Squash
Baby Ginger
Sweet Potatoes

As everyone is running around like chickens with their heads chopped off, we thought you might like a special addition to your Share: pesto! With family visiting and extra mouths to feed, having a tub of pesto goes a long way. If you have yogurt, you have salad dressing. How about a roast? Well, try a little rub. Sauces? Soups? How about fresh caught fish! Where i come from, it is “fisherman’s paradise” and having a slather of pesto across fish..Divine! Sorrel is the flavor we usually reserve for salmon steaks, cut from the side like a sandwich roll, pesto smeared inside, baked, and topped with balsamic reduced/roasted pecans. Finish this dish with a scoop of rice, with a tablespoon of pesto added to the water of the rice in prep. Voila! Have fun with your garnish, maybe you have an edible flowering shrub around, or how about a sprig of the dill this week. Bed the fish on your arugula greens and you have a classic PED meal. This week’s pesto flavor is my all time favorite, not because it is so popular, but because it is so helpful. Basil.
King. Royal. Loyal and true…the ultimate anti-depressant in our garden. And with tender leaves, aromatic, and “like butter” body to work with, how can you go wrong? Even with good leaf turgidity, the sweet leaf has a curved shape and turned upside down can resemble a boat. Hence, in magical concoctions in the kitchen, basil pesto definitely does the trick. So don’t be blue this week, warm up with some pesto instead. If you are entertaining, try it as a smear on a cracker with a wedge of cheese and tomato. If as a dip, dilute with a pure olive oil.

2015 CSA Fall November 21st

2015 CSA Fall November 21st

Mixed Field Greens
Rainbow Chard
Arugula Greens
Dinosaur Kale
Poultry Herbs
Dill
Bay Laurel
Tarragon
Flat Parsley
Butternut Squash
Baby Ginger
Sweet Potatoes
Red Cabbage

This week is Thanksgiving! Happy Gratitude week..speaking of which, i am so grateful to know that these posts find you well and entertained..i appreciate every one of you <3
Yes, that is a blue and purple cabbage…just take outside into the shade, add some frost, and a kiss of the heart showing, voila! Purple Heart breakfast. Dawn Story of Farmstead Ferments is a fantastic educator in our community on the topic of sauerkraut and the like, for maintaining gut health, but let’s move on to the butternut and dinosaur kale. Please don’t feel like you have to buy a pumpkin this week for a homemade pie. Butternut is in the same family with an easier flesh to work with, a naturally creamier consistency and you will win pie contests if you make this switch 😉
Please see previous logs for my pie recipes.. pretty much all the same: 3 eggs for potato/squash and 6-9 for a 9” quiche, depending on sizes of eggs, bulk of ingredients and how dense you want your body. To the left is a grand view of the lower field’s woodlands in the background, while the lacinato waves hello. When welcoming guests this week, kale chips are definitely on the menu! Tasty, easy and a surprise to all alike when you announce that you have “dinosaur chips” on the table. Rinse, rip out the ribs, chop, season with oil & favorites like garlic, ginger, salt, pepper…scoop onto a jelly roll pan (double bottom cookie sheet with sides) and bake for just a few minutes: 10-20 minutes at 350, checking for doneness in smaller, more thin leaves 1st. We hope you have a blessed week as we celebrate with love all these gifts of our earth.