2017 CSA Fall November 11th Turmeric
Killing Frost this weekend -it’s already less than 30F as we pack up this evening – lots of winter squash along with the peppers and eggplant.
Turmeric and Tomatoes are added to the box just before pickup or selected from the display at the market.
Poultry Herbs and dill this week along with the last harvest of peppers and yellow summer squash.
Watercress is one of the world’s healthiest foods…from the way we grow the watercress to the way we cut and chill it, great care is given to create the most potentiality for taste and nutrition. Known for being a peppery, dark, leafy green that grows with a wet foot along creeks and ditches, we bring it up off the ground and grow it on benches…it cascades over the sides, looking for more footing.
Harvesting Turmeric as the season turns cold – a great healing rhizome with anti-inflammatory properties.
Sorrel Winter Squash Peppers
Sorrel is a leaf vegetable that is tart and tangy. This green can be eaten raw or cooked. Worldwide it can be found as the main ingredient in sorrel soups, served warm or chilled. There are curry recipes that include sorrel. It is very popular to combine with cream as a sauce. A simple sauce can be made to top off fish, chicken, potatoes, and other veggies. Here is a simple recipe to make use of all of your sorrel and ½ a cup of cream. Heat a skillet and melt butter. Chop your sorrel as large or as fine as you like and add to heat, just wilting the leaves. Pour in your cream and when it approaches a boil, reduce until the cream sauce coats the back of a spoon. Slather this on your cooked meat or veggies. Sorrel makes a yummy pesto which is also great for fish and potatoes. The onions included in your share this week go well as a pan roasted start for soup and you can utilize your garlic by making pesto. Try combining sorrel sauce with a garnish of sliced tomatoes for a nice twist. More rare are recipes combining fruits such as strawberries or peaches with sorrel. It adds a punch to smoothies and is a welcome addition to salads. I like to cut it into a salad of apples with nuts. When the peaches come, I want to try a recipe suggestion from whiteonricecouple.com: peach and sorrel salad, which is torn sorrel leaves topped with peaches and dressed with a vinaigrette salad dressing of honey, grapeseed oil, balsamic vinegar and vanilla. Yum!
Our sorrel won in an international cooking competition when the Inn at Little Washington took it to France with them. We hope you will enjoy a little extra zing this week in your meal preparations! Bon appétit!
2017 CSA Summer August 26th
- Ripe Papaya
- Field Arugula 10×10
- Yellow Squash
- Gold Zucchini
- Tomatoes *from set
- Green Bell Peppers
- Anaheim Peppers
- Red Ribbed Sorrel
Papaya pie! Yeah, a little different, but i wanted to share my results: skinned, deseeded and chopped papaya was tossed with juice from 2 limes, !approximately ¾ cup of brown sugar, 2 tbs of honey, 1 ½ tbs of corn starch, plus healthy dashes of cinnamon and vanilla. This was poured into a prepared pie shell and baked on a jelly roll pan at 350F for 30 minutes. I thought it looked a little runny at end time so i dusted the top with some more corn starch, used a spoon to gently fold that into the papaya filling and baked it for at least another 20 minutes. See the results in the photos and please overlook the tell-tale dusting trail…we thought it turned out very yummy! Maybe you will try it?
Papaya also makes a wonderful chutney for table condiments especially when enjoying a curry or rice pilaf.
Tomatoes are not encased in the box this week, they are “pick from set” and we will be encouraging you to consider canning a few pounds 😉 Rosemary, thyme and sage included to enhance sauce making.
To your health and pleasure, always, leslie