Category Archives: CSADist

Spring Rolls

2015 CSA Summer September 19th

2015 CSA Summer September 19th

Eggplant Medley
Mixed Field Greens
Collard Greens
Pepper Medley
Baby Ginger
Potatoes
Lemon Verbena
Rose Geranium
Poultry Herb Blend
Dill
Tarragon
Thai Basil
Squash/Zucchini
Squash Blossoms
Gourmet Cucumber
Butternut Squash

Today’s corresponding photos are for further development on previous recipe suggestions for your CSA goods. The photos above refer back to ideas last week for spring rolls; image at top right is courtesy of lavatnus.blogspot.com. Ingredients at lower left are butternut squash, cucumber planks with shredded horseradish, rose petal slivers, mixed salad greens, micro color mix, a ghost pepper bar-b-que sauce, plum sauce, grilled beef and a ribbon of seaweed. The metal lunch box came from C’ville Oriental. With the first harvest of baby ginger, consider using a microplane, as shown with the horseradish root at upper left, to add fresh flavor to these spring roll recipes. Whether sliced thin into vinegar for pickles, into sugars for a jam, into tea for brewing, or into the skillet for stir-fry, these moments of baby ginger are sure to enrich your culinary experiences. Also revisited in imagery are illustrations regarding the rose geranium, which can be applied to the lemon verbena, Thai basil, tarragon and dill. Tarragon may not be your cup of tea, but you may find it in ours. The dill pairs wonderfully in yogurt dressings; chop finely and stir into your favorite non-sweetened yogurt. Try this with your cucumber for a classic combo. In the case of rose geranium, after steeping the whole leaves in the yogurt, they are removed so as to not over flavor the dressing. Similarly, whereas lemon verbena may be left in the pot to meld further or even be re-brewed, rose geranium is removed once the leaves turn a tan color. Pictured left is black tea with geranium added to enhance after the core brew had cooled down. For best result, boiling this herb is not recommended. Now baking it into a cake is another matter… Rosey Outlook coffee cake can be found at our blog, address below. Enjoy!

Red Vein Sorrel

2015 CSA Summer September 12th

2015 CSA Summer September 12th

  • Eggplant Medley
  • Watercress Box
  • Red Ribbed Sorrel
  • Pepper Medley
  • Garden Tomatoes
  • Potatoes
  • Lemon Verbena
  • Rose Geranium
  • Poultry Herb Blend
  • Tarragon
  • Thai Basil
  • Squash/Zucchini
  • Squash Blossoms
  • Gourmet Cucumber
  • Butternut Squash

Something new to try this week as well as some new twists on flavors you are familiar with. Starting with the red ribbed sorrel: it has a tangy and earthy flavor, a slight blend between green sorrel and dandelion greens. It stands out nicely when added to a salad that includes cuts of your cucumber. The Thai basil, red ribbed sorrel, and rose geranium are highlighted in pictures this week because they have all had a spotlight when included in a spring roll, which is a rice paper wrap around some greens and herbs, sometimes including meat like chicken, pork or shrimp, which is not fried like an “egg roll” but served fresh with raw greens, vegetables and herbs. Traditionally here at the farm these are vegan with an addition of edible flowers…even the squash blossoms can be cut into the roll up. Thai basil and red ribbed sorrel do well in generous amounts but when using the rose geranium (and really, you must try this!) scissor cut the geranium thin and use sparingly throughout the roll. Rice paper wraps are easy to use…slip into heated water for just a few seconds, place on a moistened bamboo cutting board, and fill with the fresh ingredients of your choice. Roll up like you would a burrito, tucking in the sides for a classic presentation. When using the smaller rounds, often times the ends are left un-tucked with nice tufts of greens showing at each end. For a dipping sauce, we like to combine flavors of plum sauce, pepper sauce, sometimes fish sauce, rice vinegar, and honey. Pictured to the left is an expression of the squash blossoms and rose geranium being served as tempura, lovingly prepared for us at the Thai Cuisine and Noodle House. The zucchini squash, eggplant, and peppers also lend well to this kind of preparation.
This is a gentle reminder that October means frost and canning time is now for many folks. Pickled peppers and cucumber slices can be easily made for future use and try any number of the herbs as an accent. Have a beautiful week!

Butternut

2015 CSA Summer September 5th

2015 CSA Summer September 5th

  •  Eggplant Medley
  •  Watercress Box
  • Baby Sorrel
  • Pepper Medley
  • Potatoes
  •  Lemon Verbena
  • Rose Geranium
  • Poultry Herb Blend
  • Tarragon
  • Thai Basil
  • Squash/Zucchini
  • Squash Blossoms
  • Gourmet Cucumber
  • Butternut Squash

Butternut squash this week! In the same family as pumpkin, is often times used in recipes in its place. So if you have recipes you like that call for pumpkin, try this as a substitute. My favorite “pumpkin pie” is made with butternut instead. Butternut squash lends itself delicious for both sweet and savory dishes. Used as an ingredient in homemade pasta, for stuffing, or cubed to be roasted, in soups, muffins and breads. If a savory soup or roast is on your mind, consider using your Poultry herbs chopped finely in your dish. It is easy to cut in half, scoop out the seeds and roast in a bit of water for half an hour… then you can flip it over and dress with pumpkin spices, some fresh grated ginger, butter and brown sugar for a decadent treat. Or stuff with savory greens, herbs, cheese or rice blend and bake the halves for about ½ an hour at 400f. For a delicious pie, use 1 ½ cups of cooked/pureed squash, 1 cup of sugar/light brown sugar, 3 eggs, ¾ cup evaporated milk or half and half, dash each of cinnamon, nutmeg, ginger (or insert some fresh grated ginger), salt, 2 tbs flour, 1 tbs of melted butter, 1 tsp vanilla combined and poured into a 9” pie crust, and if you like, garnish with pecans (i also like to add crushed pecans into the crust). Bake @350 for 45-50 minutes (or until the top of the pie is set) and allow to cool before cutting. Yum!
Also new this week is our award winning sorrel…with a tangy lemony flavor, it pairs well with fish and poultry. It is often pureed, sometimes with onion, to produce a soup that is served either hot or cold. Sorrel is a fan favorite of our line of pesto selections made here at the farm in our inspected and certified kitchen. For simple use, try a few leaves quickly chopped beneath your hot fish or chicken. As a salad addition, it pairs nicely with apple. Consider combining flavors in your CSA by marinating yogurt with some rose geranium, scissor cutting the lemon verbena into tiny strips across your salad bed and finishing with larger chopped sorrel and apple. Top with the yogurt marinade and some nuts…enjoy!