• Mixed Field Greens
• Cilantro
• Dill
• Parsley
• Thai Basil Box
• Micro Celery
• Micro Collards
• Micro Tatsoi
• Papaya

So many flavorful and nutritious herbs and greens for you this week… often it is topic of conversation of health linked to what we eat and questions about cancer prevention comes up. Wanted to share some of NIH’s National Cancer Institute findings on cruciferous vegetables (of which collards and tatsoi are related). “In addition (to being rich in vitamins, etc), cruciferous vegetables contain a group of substances known as glucosinolates, which are sulfur-containing chemicals. These chemicals are responsible for the pungent aroma and bitter flavor of cruciferous vegetables.

During food preparation, chewing, and digestion, the glucosinolates in cruciferous vegetables are broken down to form biologically active compounds such as indoles, nitriles, thiocyanates, and isothiocyanates (1). Indole-3-carbinol (an indole) and sulforaphane (an isothiocyanate) have been most frequently examined for their anticancer effects.

Indoles and isothiocyanates have been found to inhibit the development of cancer in several organs in rats and mice, including the bladder, breast, colon, liver, lung, and stomach (2, 3). Studies in animals and experiments with cells grown in the laboratory have identified several potential ways in which these compounds may help prevent cancer:

• They help protect cells from DNA damage.
• They help inactivate carcinogens.
• They have antiviral and antibacterial effects.
• They have anti-inflammatory effects.
• They induce cell death (apoptosis).
• They inhibit tumor blood vessel formation (angiogenesis) and tumor cell migration (needed for metastasis).

(end quote) Quite fascinating science! Celery can apparently cause the release of pheromone androstanol and is used as an aphrodisiac. To your health and pleasure always. Enjoy!

• Mixed Field Greens
• Baby Arugula
• Micro Collards
• Micro Red Cabbage
• Poultry Herbs
• Sage
• Rosemary
• Thyme
• Chervil
• Papaya
• Turmeric

Today’s corresponding photos are for further development on previous recipe suggestions for your CSA goods. The photos above refer back to ideas for spring rolls; the third image below right is courtesy of lavatnus.blogspot.com and is a diagram on how to fold your rice paper wrap into a spring roll.  Ingredients can be anything you like to flavor your roll, but was inspired to bring this recipe up again with this week’s mixed field greens, arugula, microgreens, papaya and turmeric in the offering. Consider dressings or dips that would complement your ingredients chosen such as soy sauce, fish sauce, plum paste, vinegars or pickles,  or even a barbeque sauce. Rice paper wraps are simple to use and very fast to prepare. Line up chopped mixed greens, mixed microgreens and arugula, skinned and sliced papaya with an eye on length of your rice paper, and grated turmeric, along with any other fillings you may like such as beef strips, shrimp, etc. Once you have your filling selections lined up, it’s time to wrap then up. I use a large frying pan in which I heat up about an inch and a half of water to just about too hot to handle and then turn the flame off. Gently I guide the rice paper into the water at a very shallow angle, moving it though the bath in about 10 seconds. Then it is laid out and the filling placed, and the wrap is closed up. (See diagram) The metal lunch box came from C’ville Oriental.   

To your health and pleasure always. Enjoy! <3

• Bag of Arugula
• Bag of Field Mix
• Marjoram
• Oregano
• Papaya
• Epazote
• Mint
• Hot! Scorpion Peppers *use gloves
• Micro Mix
• Eggs

Bonus Eggs this week! If you still have some of your roasted Pepper Paste left, try combining it in a bean dish with a dash of each of your herbs. You may want to try folding some microgreens into an omelet or chopping some greens into a quiche this week with the added bonus of eggs and micros. Friendly reminder about the sinus opening scorpion peppers: they are some of the hottest peppers in the world so please use gloves while handling.

With Easter in April coming, as well as the season for some emerging spring flowers, consider adding some wildcrafted edible flowers to the menu. Pictured right, above, are violets, which are about a month ahead of schedule in our microcosm. Below right are redbud flowers in bloom, which can be popped off and added raw to dishes, or can be prepared such as fritters, pancakes or stir-fry. The violets are great fresh, and when fried into the edges of an egg, turn a bit of turquoise blue. Be sure to gather from clean sites, not next to a road, and always check for bugs.

• Baby Salad Mix clamshell
• Chard
• Kale
• Pepper Medley
• Eggplant
• Mint
• Basil
• Thai Basil
• Yellow Squash
• Gold Bar Zucchini
• Potatoes
• Tomatoes
• Gourmet Cucumber

Spring Roll

Salad Mix Clamshell

Baby Salad Mix

Mint Tea

The photos above are inspiration for preparing spring rolls; image at top right is courtesy of lavatnus.blogspot.com.  Since we are having such hot weather, a cool meal of spring rolls would be nice. Planks cut of your squash, zucchini and cucumbers can be used raw with baby salad mix, garnished with mint and thai basil. Strips of cooked eggplant can also be used. Some spring rolls that you may find at a restaurant are typically shrimp or chicken, rolled up with greens and served with a plum sauce, sometimes a peanut sauce. There are enough ingredients in the CSA share this week to make vegetarian spring rolls, but they also lend themselves nicely to wrapping up leftovers with fresh greens. Pick up some rice paper wraps at your local Asian market and try this simple yet delicious treat at home. And what an easy way to have a meal from raw ingredients! For the wrapper, i heat up water in a large frying pan just until warm; then gently dunk the rice paper sheet until submerged and place it on a moistened plate. If it is too stiff to roll, it wasn’t left in the water long enough. If it becomes too delicate, tears or becomes gooey, then it was left in the water too long. Usually just a few seconds under water is all that is necessary. Place prepped ingredients  near the bottom and fold as you would a burrito, folding in the sides and rolling up until the ingredients are sealed inside. These can be stored for a while refrigerated but are best enjoyed fresh.  Use some of your mint for tea and get a bit of relief from the heat with a cooling yet nutritious meal. (The metal lunch box came from C’ville Oriental.) To your health and pleasure…  Enjoy!

Variety of Garnish Tops