- Purple and White Eggplant Medley
- Squash Blossoms
- Mix peppers
- Micro Color Mix
- Baby Salad Mix
- Baby Arugula 8×8
- Multi-Color Anaheim Hatch Peppers
- Red bell pepper
- Squash Blossoms
- Rosemary Clamshell
- Sage Clamshell
Welcome back! Sorry, that we missed you last week, but parts on all of our vehicles are wearing out we had a fuel pump failure…such is the delight of our engineering minds as we roll the dice on repairs to keep going.
Winter squash are nearing ripeness, even with dry weather the peppers keep going and the summer squash is retiring. We have had nights in the 30s but still lots of sun daily…rainy days may be coming in the next week.
The classic teas you have come asking for will soon return; unfortunately, harvest was too late for a tea making operation so I will try again next week. If you would like to try the raw herbs that are my mainstay, just ask, as flowering tops are available for brewing or taking home. The following list is the fruits of the labor of our Awesome Team of GreenHouse 6: Lavender blossoms, Elegant Salvia (Pineapple Sage)with blossoms, and Lemon Verbena blossoming tops. They were also able to bring back extra peppers and citrus whilst harvesting the sweet potato “octopus” arm. I just leave mine draped in the kitchen, pinching off leaves and tips to eat fresh, enjoying the rich dense kiss of spicy perfume. We hope you find new joy in the kitchen this week. Enjoy the opportunity for stocking up whilst the cornucopia of harvest rolls in…if not used fresh, your Chef Boxes of Sage and Rosemary can be chopped and dried on paper towels or frozen for future use. Or decoratively they can be tied and bundled to hang upside down in your kitchen apothecary. Consider a smudge, bath or steam sweat to honor any excess, if you like. To your health and pleasure, always!
The post CSA Fall October 7, 2017 Rosemary and Sage first appeared on Specials From Planet Earth Diversified.]]>
- Bag of Arugula
- Fresh Ginger
- Baby Kale
- Beet Greens
- Green Sorrel
- Epazote
- Petite Tomatoes
- Pepper Paste
- Micro Color Mix
- Potatoes
- Mint
So many fresh flavors this week…lemony sorrel, pungent epazote, bracing mint. And of course, ginger. Try a combination of a few epazote leaves cooked in with your beans and towards the end, generously apply the pepper paste to taste. Or consider this combination for potato and egg casserole with cheese. The green sorrel can be chopped fresh, a few leaves with apple, raisin, honey, and nuts..we like walnut or pecan, and finished with a splash of balsamic vinegar for a palate-pleasing salad. Cooked, it is good for stuffing inside of fish or chicken and then baked or slightly wilted in the pan as a garnishing side. Classically it is used as a pureed soup, combined with onion and sometimes potato. Makes a fantastic pesto that can be stored in the freezer. Enjoy having micros on everything! from soups and sandwiches, side garnish, rice paper wrap, to omelets and quiches…Enjoy!
The post 2017 CSA Winter January 28th first appeared on Specials From Planet Earth Diversified.]]>
The post We have fresh greens and herbs all winter first appeared on Specials From Planet Earth Diversified.]]>raspberries (half pints, hand picked daily) we make frozen drinks and crème pops from this fruit, too
limited citrus: currently, Calmondin oranges, kaffir limes and bitter orange (great for zest, calmondins are fantastic scissor cut into drinks [i cut them into “flowering wedges” and leave whole under ice], used as a salad dressing, marmalade, glaze etc. The skins are much thinner and more edible than the other 2.
flats of tomatoes (the hand pollinated classics that got me addicted to farming and heirlooms from the field that are coming soon)
cases of peppers (we get all seed verified, specializing in Hatch, NM and Pepper Institute varieties…please note that we have taken the “Safe Seed Pledge”)
arugula (8×8 box of baby green)
watercress (8×8 box of clean top growth)
tatsoi (8×8 box of baby green; all are ready to use from the box)
lemon verbena (garnish, syrups, muddled drinks, stewed with fruits, chicken, fish, tea)
rose geranium (ditto above, all applies…contains more of the chemistry of the scent for rose than a rose! )
tis the season to dress in mint!
english, thin skinned cucumbers
squash, & squash blossoms
potatoes, check for availability… lots of Adirondack reds i can remember off the top of my head…
mixed heirloom eggplant varieties, including the Louisiana green, Japanese Bride, etc.
superb jalapeño jelly; we do have by the case… red fire jelly is the hottest variety (caution!)
pesto varieties… basil, sorrel, watercress, arugula, etc. also made to order for vegan requests, etc.
flat leaf parsley, sage, rosemary, thyme, oregano, marjoram, spearmint, peppermint, dill, basil, thai basil, (see also microgreens for many herbs are available as such also), red shiso, lemon verbena, rose geranium, pineapple sage, nasturtium in leaf and flower, mixed edible flower chef boxes, black leaf amaranth (wine colored), baby beet leaf, mixed color Chard, fig leaves, wild grape leaves, wildcrafted garlic mustard, now is the season for wildcrafting goldenrod, anise hyssop, Echinacea, ginger root (not harvest time yet)
its summer: did i mention basil, mint, & dill? cilantro: hard to grow in this heat, but we’ve got some!
greens, lettuces, etc: like kale, kohlrabi, colored chard, etc.
im sure there is more but i have to run out on delivery…. catch Mike at the Forest Lakes farmers market
The post What’s Hot: peppers, tomatoes, cucs, oh my! first appeared on Specials From Planet Earth Diversified.]]>decides to present itself in the middle of the day, munchin on my hard work, no less…
Hey, you got some pretty yummy stuff…Thanks!
Here’s a look at where i lay with my gun:
The Stand
Yes, i wildcraft meat, too. Makes good sausages, food gifts, cat food, roasts, etc. Makes good bar-b-q and chili. And it satiates my desire to not ever eat meat that i didn’t prepare or catch on a hook. I know what these deer are eating. Positioned over the lower field, all my shots are down into the ground. 
And i catch the occasional breeze thru the sassafras.
BTW, venison goes great with garlic mustard (which is all thru American lands now). Garlic mustard is on the “must wildcraft” list. See video for chemical warfare reference.
The post DIY moment: Deer, wildcrafting and chemical warfare first appeared on Specials From Planet Earth Diversified.]]>
“Rosey Outlook” Coffee Cake Recipe: 9×9” pan oven: 350F bake: 30 min/toothpick test
1 1/3 cups flour 2/3 cup sugar (brown sugar, honey, etc, to taste) 2 teaspoons baking powder 2/3 cup milk* 1/4 cup butter, soft* 2 eggs* 1 teaspoon vanilla 1/2 teaspoon cinnamon 1 cup shredded rose petals, rose geranium blossoms & leaves, pineapple sage blossoms, and slivers of lemon verbena Save a pinch of shredded leaves, flowers, and 5-12 small geranium leaves for lining pan and pressing into top of batter. Separate leaves, etc and process/scissor cut to add to dry matter and top the cake with…grease baking pan; (glass is my top choice), press into pan some petals, leaves and ribbons of your floral materials…in medium bowl, combine flour, sugar, cinnamon and baking powder. Add flower/leaves and use hand mixer on low speed to combine with flour, etc. ( If using a wet sweetener like honey, add to wet section of recipe.) In another bowl, combine milk, butter, egg, vanilla, *making sure to use at room temperature as butter will “coagulate” with cold milk, etc. Beat wet mixture on medium until well blended. Pour wet mix into dry mix and beat with mixer on medium for 1 minute or until well blended. Pour mixed batter in greased pan, on top of your selected leaves and flowers. Finish batter with remaining leaves and flowers, using a toothpick if necessary to pin down the garnishing touches to the batter (if left standing or curled above, will get crispy and loose more color). Bake for 30 minutes or until a toothpick inserted near center comes out clean. Invert out of pan after cooling 10-15 minutes; bottom of pan will still be warm.. Cool completely before cutting; can be served as finger tea cakes, cut into squares and fitted on to rose geranium leaves as doilies. Scattered rose petals add a nice touch and help signal floral nature of cake. The post Rosey Outlook Coffee Cake first appeared on Specials From Planet Earth Diversified.]]>- sandwich spread (try with grilled cheese and tomatoes)
Pesto Crustini on Nasturtiums
- add to sauces and soups
- blend with yogurt for salad dressing
- stuff salmon or other fish
- add dollop to rice for infusion
- top crustinis or crackers for party snacks
- spread on pizza base, or blend with tomato sauce
- garnish a steak salad
- create your own dip with sour cream or cream cheese
Recipe: Chicken Salad Sandwich
- 2 cups of chicken
3 tbs of cream cheese
2 tbs of sour cream and 1 1/2 tbs of pesto
blend by hand until creamy
add favorite sandwich garnishes…such as micro celery greens and tomatoes
For a “Spring Chicken Salad Sandwich” consider a few of our favorite garnishes of micro mustard, violets, rose petals, wild crafted garlic mustard, shiso and other greens.
Pesto, essentially “paste”, is also made from our raspberry crops and is used as a different sort of pesto. Makes great thumbprint cookies, spreads, cake layers, hot tea, etc.
Joshua Wilton explores the raspberry...yum!
(Be sure to check out what Joshua Wilton does with raspberries…this is one of my favorites.)
The post Pesto Recipe Ideas… first appeared on Specials From Planet Earth Diversified.]]>
Rose Geranium medallions from Planet Earth Diversified
Find fresh harvested Chef boxes & zip bags this Saturday: Anderson’s and Greenwood Market has zip bags too…Zinc has both leaves and hydrosol.
Also known as essential waters, our hydrosols are steam distilled from what we grow here at the farm. Begun as an opportunity to utilize and preserve through the seasons, it also allowed us to upgrade our sustainability goal. Hydrosols that have not crossed an ocean save a bit on energy, and gives us another way to capture the fragrances, nuances of a particular season, a little like wine to me. Especially nice is that it gives another way to extend the season, so to speak, and showcase another facet of use. I am really excited to see what Zinc creates with their hydrosols and have long enjoyed the botanical blends of Dawn Story (New Moon Naturals) in a myriad of products using plant essential waters.
Rose Geranium is one of my all time favorites and regularly showed up as an infused fruit topping or syrup used with yogurt dressing when I was making breakfast as the Innkeeper*. Homemade cakes would be dressed with fruit stewed in rose geranium and a yogurt cup could be found dressed with our geranium from a simple syrup. I also liked opening a bottle of sparkling water and stuffing the leaves inside to infuse a bit as i made other things, then combining with fresh squeezed citrus and a dollop of syrup, might be garnished for special occasions. Works well with the Brut, too. Fun, overnight infusion into chocolate ganache brownies works well in the fridge overnight with the pieces plated atop a leaf which make very nice serving doily. As the plates “settle” the next day for service, and the cold falls out, the aroma becomes captivating.
*Managed 1804 Inn at Barboursville Vineyards for several years during inception period. Be sure to visit Palladio restaurant for Chef’s creations as we enjoy in exploring rose geranium together and are always delighted with what comes forth. Rose Geranium gelato is still a big hit here at the farm.
courtesy of Barboursville Vineyards and Palladio Restaurant
One customer shared her revamping a pineapple up-side-down cake recipe by layering the start with rose geranium leaves. Yum!
Since we will be in attendance at the VABF conference, I am offering special Sunday delivery of the rose geranium choices; Chef boxes are hand selected leaves in bright aroma, and hydrosol comes in 300ml or in 4ml spray* (not available singly; must be included in delivery of something else). Some rose geranium will be available for you to pick up at Anderson’s in conjuntion with their extravaganza this weekend. You will find samples of our pestos and recipes along with other local purveyors; we wish we were not already booked but are glad for the opportunity to stay in touch. Call 434-985-3570, ext 1 and leave a message if you would like some rose geranium or hydrosol or both, or maybe you want the whole kit! A box of fresh herb, a refill storage size bottle and your own spritzer to hang out on the line…just give me a call.
Edible flowers on doilies of rose geranium & nasturtium leaves
– syrup
-stewed fruit
-spritzed
-layered
-infused
The post Something unique for Valentine’s Day: Hydrosols w/ Herbs first appeared on Specials From Planet Earth Diversified.]]>There has been snow!
Never fear – we are still growing! Still providing the best chefs with the best product year round. Here is a short clip -1 minute and 44 secs that will give you a quick tour inside our many greenhouses to see what is Hot and Fresh this week! Chef Perry gets a winter wonderland experience of aromatic fresh herbs and exciting ideas using greens and herbs of superb quality in the middle of a cold Virginia winter.
We still have the clamshell boxes of Arugula, Mix, and Watercress in good supply. The flowers and garnishes can get snatched up quickly for Valentines Day, so now is a good time to call in. The January 17 fresh list still prevails, with a new crop of Pea Shoots! Our main pestos this week are Sorrel (red and green) and Watercress with very high demand on the Basil Pesto. Micro color mix and micro greens have a specific grow cycle so be sure to let us know what you would like: get your orders in early. In general, we are supplying our full range of culinary herbs and microgreens with daily fresh cut orders. Spinach, Tomatoes, cucumbers are committed to advance orders. Red jalapenos (and other chilis) are available, green are in shorter supply.
The post Fresh and Hot for 1st Week of February first appeared on Specials From Planet Earth Diversified.]]>
Beginning the new year with a Chef Tour – Chef Perry tours the farm and gets ideas for new dishes. Examining the different flavor and qualities of the same plants grown to different sizes and in different environments, we experience new and surprising variations and shatter expectations. We hope to bring you more video tours of of farm by our chefs – so you can get ideas too! If you are one of our chefs and would like to set up your personal video tour cantact us on the order line.
This week:
- Wonderful green and tender chervil – a few chervil flowers available too.
Chervil
-
Arugula in 8×8 clamshells to be cut fresh Monday and Wednesday, a few arugula flowers from the larger arugula sets.
Arugula Flowers
- Baby cucumbers with blossoms.
Baby Cucumber
- Red Jalapenos from the greenhouse – Fresnos
Jalapeno red fresno
- Rosemary top garnish
Rosemary Tops
- Baby red kale
Baby Kale
- Baby Mizuna
Baby Mizuna
- Watercress micro and full size
Watercress
- Micro amaranth, nano amaranth, and big leaf amaranth
Nano AmaranthMicro Amaranth
- Shiso tops
Shiso
- Micro Red Mustard
Micro Red Mustard
- Micro Collards
- Micro Tatsoi
- Micro Celery
Micro Celery
- Micro Red Basil
Micro Opal Basil
- Micro Green Basil
- Baby Beet leaf
Bulls Blood Micro Beet Leaf
- Red Vein Sorrel
Red Vein Sorrel
- Green Sorrel
Sorrel
- Basil Bow Tie Tops
Basil Bow Tie Tops
- Lemongrass
Lemongrass
- Fresh bay leaf or stems
Fresh Bay
- Pineapple sage and a few flowers
Pineapple Sage
- Nasturtium leaf and edible flowers
Nasturtium Leaf and Flower
- Pea Shoots and tendrils!
Pea Shoots and Tendrils
- Thai Basil Flowers
Thai Basil
- Video of the tour with above items featured: uploading available soon…..
