• Ginger
• Turmeric
• Watercress Box
• Collard Greens 10×10
• Salad Mix 10×10
• Mint
• Papaya
• Dozen Eggs
• microgreens

Fresh mint for this weekend as it  marks the last day of our Winter CSA share and the first day of our Spring CSA share, as we formulate our seasonal calendar into 3 month long periods that start in January. Next week marks the beginning of ourfarmer’s market season, which runs from April to December in downtown Charlottesville and south of town at Forrest Lakes (through October). All CSA members receive a 10% discount on purchases made at either of our market stands.

Mint, violets and redbud blossoms are highlighted in photos this week as many will enjoy a mint sauce with lamb this weekend and the violets are blooming here. Redbuds have yet to pop out (budding and opening before the tree’s leaves) but I wanted to remind you of another edible flower that is easily wildcrafted. 

And just in case you happen across some violets, consider trying some for a surprising twist. As with gathering any edibles from the wild, be aware to not gather right next to a road substantially travelled to avoid heavy metal accumulation from exhaust.

• Kale 10×10
• Salad Mix 10×10
• Dill
• Poultry Herb Mix
• Micro Mix
• Papaya
• Orange Leaves
• Papaya
• Eggs

A new idea to add to the menu this week: Orange leaves! My only experience with using a type of citrus leaf in preparing food was with the Thai lime leaf (Makrut) which I like in stir-fry dishes, curries, beverages and to use as a dental application against streptococcus mutans, which I had read about years ago of a traditional use in Thailand. Of course, it serves to reason that other types of citrus leaves are useful and delicious! The most common recipes I found on this topic were for tea, made with either fresh or crushed dried leaves, alone or added to black tea. James Wong at the Guardian blogged about enjoying them in mulled wine and cider. Elsewhere it is mentioned as a wrap for food and marinade in some Mediterranean recipes. There is one recipe idea from Brisbane of a beef and green bean stir-fry with garlic and soy sauce, which I would substitute the Thai lime leaf with the orange leaf. It can be used similarly to bay laurel leaves, leaving whole while adding to simmering foods or rice pot and then removed before serving. But it can also be sprinkled in as thin slivers to your dish, being sure to cook well. For best effect, scissor cut finely across the leaf, ensuring the minimal amount of spine and maximizing the softening of it. You can store your leaves in the fridge to use fresh, pop them into the freezer or dry and crumble them for the tea and spice cabinet. Hope you have fun with this different take on the orange tree! Enjoy

• Ginger
• Turmeric
• Beet Tops bunch
• Mix of Citrus
• Salad Mix 10×10
• Baby Arugula box
• Poultry Herb mix
• Microgreens
• Papaya
• Eggs

My apologies for missing a post last weekend but as you can see above, the 70 mph sustained gusts in the wind storm kept us busy with crisis management. Last week’s offerings were kale, baby salad mix, papaya, micros, sage, rosemary, poultry herbs, and 2 dozen eggs. First picture, below left, are Calamondin oranges, plus a few Thai limes. Below that, left, are kumquats still on the tree. These are an almost egg-shaped citrus which we usually eat whole, raw, or sliced up to garnish a salad or dish. These have a mild and sweet flavor, in contrast to the Calamondin which are thin skinned and very tart. Those I like to scissor cut broadly over a salad, including the skin, or add to a homemade dressing. These are great for accentuating the cooking of meats, stir-fry, sweet and sours, curries, and deserts, esp. fruit pies. Makes for a great marmalade or syrup for the table. For a quick, on-the-go energizer, try scissor cutting into your cup of tea or your water bottle. The rind will continue to release flavor for a refill. The Thai (or Makrut) limes are larger, have a bumpier look to the thick skin, and have a raised neck where it was attached. Although there is a bit of flesh and juice in the center, it is the skin that is most often used in cooking to impart its flavor to the likes of Pan-Pacific foods by way of a dash of zest. I store mine in the freezer, taking it out to grate a bit and returning for long term storage! Enjoy

• Arugula 10×10
• Thai Basil Box
• Poultry Herb Mix
• Parsley
• Beet Greens
• Papaya
• Dozen Eggs
• Micro Cilantro
• Micro Celery

SPECIAL BONUS! This week with the addition of a dozen of our colorful and delicious eggs! Did you know that our chickens eat most of what we grow here, too? Cuttings, culls and damaged produce are a treat for our birds. Your eggs can be used to whip up a frittata (as presented by Ms. Patti Rowe at above right) or a quiche or omelette, or try them scrambled, any of which would pair nicely with the arugula. For a quiche, I use a nine-inch shell, layer in the arugula, chopped bite sized, and grated cheese (try a sharp white cheddar), and beaten eggs (6-9). You can add a dash of milk, salt and pepper, a dollop of pesto or smoked paprika, etc, to your liking. But really, DO try the eggs and the arugula together. It is as simple as scrambling some eggs, then towards the last 2-3 minutes, scissor cut the arugula in bite sized cuts right into the pan with your scramble. Continue turning the eggs over and over the arugula to steam it a bit. When the eggs are done, you might like a grating of cheese as a garnish. If grated right into the pan, it can then be covered with a lid, (fire has been turned off), to melt over the top.    

There is one short cut that I enjoy in the kitchen when time is short: pre-formed pie crusts. They can be purchased already pressed into a pan and trimmed, usually in the frozen foods department. Or try my favorites, pie crust dough that comes rolled up. These are nice as I can shape them however I want in whatever dish or pan. I have used these to make mini papaya pies inside the cups of a cupcake pan, using a goblet to cut the pastry dough into smaller circles. Remaining dough can be kneaded back together and rolled out to cut a few more rounds. 

• 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

• 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!

• 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

• Watercress Box
• Baby Kale Box
• Baby Tatsoi Box
• Chervil
• Poultry Herbs
• Dill
• 2 Acorn Squash
• 1 Butternut
• Orange Sweet Potatoes
• Papaya ripe

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 cornstarch, 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 cornstarch, 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?

• Watercress 8×8
• Baby Kale 8×8
• Baby Tatsoi 8×8
• Chervil
• Rosemary
• Thyme
• Chives
• 2 Butternut Squash
• 2 Acorn Squash
• Papaya
• Blue/Purple Sweet Potatoes
• Turmeric*
• Ginger*

While building from this week’s CSA ingredients, I find all I need to add to this grocery list is a dozen eggs. The greens and herbs can be used to make a quiche, frittata, or homemade pasta as well as enjoyed raw alongside a meal, in a sandwich or even a wrap. Two to three eggs and the butternut, roasted and pureed, becomes the base for a “pumpkin” pie (the flavor and consistency is more of how we dream of for pumpkin pie, try it! Great substitute). Any greens and herbs can also be frozen, in a paste, or chopped to add to later dishes such as lentils, stews, curries and pot pies.

And of course, these are all packed with flavorful aromatic medicinal healing qualities…just check out the antimicrobial activities of herbs and essential oils…blows my mind sometime how we miss that the kitchen cupboard is also the medicine chest.

To your health and your pleasure, always, leslie