Category Archives: papaya

2018 CSA Winter January 13th

2018 CSA Winter January 13th

• 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

2018CSA_Winter_Jan_13

2018 CSA Winter January 6th

2018 CSA Winter January 6th

  • Micro Tatsoi
  • Baby Arugula
  • Spearmint
  • Parsley
  • Poultry Herb blend
  • Chervil
  • Rosemary
  • Sage
  • Papaya
  • Ginger
  • Turmeric

Parsley, Sage, Rosemary, and Thyme. Some things we send home with you every week when we can as they are considered essentials in cooking and in health. This week I am quoting from the website whfoods.org: Parsley: Parsley’s volatile oils— particular myristicin—have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs. The activity of parsley’s volatile oils qualifies it as a “chemoprotective” food, and in particular, a food that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke and charcoal grill smoke).

Sage: Increased intake of sage as a seasoning in food is recommended for persons with inflammatory conditions (like rheumatoid arthritis),as well as bronchial asthma, and atherosclerosis. The ability of sage to protect oils from oxidation has also led some companies to experiment with sage as a natural antioxidant additive to cooking oils that can extend shelf life and help avoid rancidity. Rosemary: contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary also contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks. In addition, rosemary has been shown to increase the blood flow to the head and brain, improving concentration. Thyme: has a long history of use in natural medicine in connection with chest and respiratory problems including coughs, bronchitis, and chest congestion. Volatile oils have also been shown to have antimicrobial activity against a host of different bacteria and fungi. For thousands of years, herbs and spices have been used to help preserve foods and protect them from microbial contamination, now research shows that both thyme and basil contain constituents that can both prevent contamination and decontaminate previously contaminated foods. In these studies, published in the February 2004 issue of Food Microbiology, researchers found that thyme essential oil was able to decontaminate lettuce inoculated with Shigella, an infectious organism that triggers diarrhea and may cause significant intestinal damage. Many thanks to whfoods.org for sharing this information!

2018CSA_Winter_Jan_6

2017 CSA Fall December 23rd

2017 CSA Fall December 23rd

  • Arugula 10×10
  • Mixed Salad 10×10
  • Chervil
  • Parsley
  • Dill
  • Basil Pesto *
  • Red Sorrel Pesto*
  • Citrus Selection
  • Papaya
  • Ginger*
  • Turmeric*

And to top that off, papaya, turmeric and ginger..for fresh flavor and energy to face the chill of winter. Chervil I like to use fresh with veggies and salad as I find a bit of pain relief in its sweet aroma. Parsley, another nutrition rich green, can help relieve bloating, may fight kidney stones, gallbladder, and urinary tract infections. And it has anti-fungal and anti-bacterial characteristics.

We made a Red Sorrel Pesto, among other flavors, in hopes to send you home with a red and a green version to use at your leisure. These store easily in the freezer, just let the container sit out for about 20 minutes during recipe prep and the outer edge with defrost making it easy to scrape a tablespoon or 2 out. Then the container can be popped back into the freezer. Woot! To your health and your pleasure, always, Leslie

2017CSA_Fall_Dec_23