Category Archives: Garnish Tops

2017CSA_Winter_Mar_4 Citrus

2017 CSA Winter March 4th Citrus

2017 CSA    Winter March 4th Citrus

  • Calmondin
  • Kumquat
  • Papaya
  • Dill
  • Bag of Arugula
  • Bag of Field Mix
  • Sorrel
  • Rose Geranium
  • Beet Greens
  • Pepper Paste

Citrus: Note the difference between the kumquat (upper right) and the calmondin citrus (lower right). The kumquat is oval shaped, sweet and not much juice. The calmondin has juice, a thin skin and a very tangy taste. Both have seeds, which i eat, using together or separate in smoothies, cut over salads, into marmalade, over fish or chicken with your sorrel, or eaten as is, skin and all. Calmondins are great to flavor your water bottle, continuing to infuse after a refill. Try popping 1 calmondin, smashed, and 1 leaf of the rose geranium into your next water ration for the day. Michael found a papaya chutney recipe he wanted to share with you: which is simple and you can adjust the ingredients according to your likes, allergies and availability (recipes are malleable). Have a delicious and nutritious week, all!

We have fresh greens and herbs all winter

Photo of Garnish Tops


Garnish Tops are specially cut individual perfect terminal ends of herbs and flowers as well as micro grenns that give a special color and flavor accent. They are a significant sign of the chef’s attention to detail and a mark of excellence. Often the difference in presentation adding a touch of micros or a garnish top is the difference between a dish and a masterpiece!
Photo of Garnish Tops
Variety of Garnish Tops