Category Archives: Our Farm

2017CSA_Winter_Mar_11 eggs

2017 CSA Winter March 11th Eggs

2017 CSA Winter March 11th Eggs

  • 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.

First Tomato

2016 CSA Fall December 24th

2016 CSA Fall December 24th Tomato

  • Papaya
  • Tomatoes
  • Chives
  • Sage
  • Pineapple Sage
  • Rose Geranium
  • Baby Red Sorrel
  • Arugula
  • Tatsoi
  • Baby Red Kale
  • 2 Delicata Squash
  • Beet Tops

“These are a few of my favorite things…”  Included is a photo of Michael with his very first tomato…the “love apple”. It sits above his Dad’s desk. We like to cook the squash and top it with pumpkin pie spices like nutmeg and cinnamon, but we also like it stuffed with tomato, arugula and cheese, giving it a nut topping. The beet tops make a very nice simple salad with goat cheese and a splash of balsamic. The rose geranium is one of my favorite cups of tea, infusing the leaves before the water comes to a boil to not lose much of its aroma. It also steeps in milk products very well, just be sure to not overcook it. It can flavor chilled yogurt in less than an hour for a unique dressing or dip that goes nicely with cheese and fruit plates. Then there is another cutting of the pineapple sage to soothe and comfort you. May peace and harmony be with you. To your health and your pleasure always! Enjoy

First Tomato

First Tomato

 

 

 

 

 

 

 

 

Signature Tomato

2016 CSA Fall December 10th

2016 CSA Fall December 10th

  • Rainbow Chard
  • Beet Tops
  • Red Veined Sorrel
  • Butternut Squash
  • Delicata Squash
  • Patty Pan Squash
  • Spearmint
  • Marjoram
  • Lavender
  • Reaper and Scorpion Peppers
  • Fresh Ginger
  • Papaya
  • Premium Tomatoes

2016 CSA Fall December 10th: More rare and exotic items in your share this week like a handful of the worlds hottest peppers, fresh dug ginger, sweet marjoram, lavender, red veined sorrel and a ripening papaya! We like to prepare the papaya in a traditional and simple way: remove skin, scrape the inside, cube and dress with a squeeze of lime. We leave the papaya in the fridge when we want it to ripen further to an all over golden color as it breaks down more quickly when left at room temp, although it will ripen more quickly that way. The peppers should be handled carefully, as they are extremely spicy! We use gloves as we chop and de-seed them, then we grind them to a paste, or dice and freeze them or dry them to crumble for storage as a spice. Just a drop or a dash will do! The red veined sorrel can be eaten raw or cooked; if raw, use less as more of an accent. When cooked, i use more as the flavor diminishes a bit. Kind of like a cross between green sorrel and dandelion, use as a replacement for those in recipes. Marjoram is one of my favorites and besides cooking with it,  i like to sleep with a bit tucked under my pillow or carry a bit in my pocket…same for the lavender. We thought that you might like to not only savor a bit of lavender mint tea but also tuck some into your seasonal decorations as a lighter aromatic emphasis. We would love to hear how you use your ingredients and what you like…call us anytime! Enjoy.

Red Veined Sorrel

Red Veined Sorrel

Roasted Delicata

Roasted Delicata

Signature Tomato

Signature Tomato