Category Archives: papaya

Papaya

2017 CSA Winter January 21st

2017 CSA Winter January 21st

  • Papaya
  • Fresh Ginger
  • Baby Kale
  • Field Arugula
  • Tatsoi
  • Tatsoi Florets
  • Green Tomatoes
  • Bay Laurel
  • Peppers
  • Potatoes
  • Chervil

2017 CSA Winter January 21st: The days are getting longer now! As of today, the sun is setting over 45 minutes later than at the 1st of the year. For a cool chart of day lengths, check out aa.usno.navy.mil online. Winter seems so long but spring will be here soon! For some plants, their growth habit turns around right after the day period begins to lenghten. But alas, you can see some of the struggle of growing all seasons in the picture of the tomato at right. It is worth it though, for that fresh fried green tomato in January! Or try a green tomato and pepper chutney instead. At the Inn at Little Washington, they would put a sprig of chervil between two very thin slices of potato to make a sort of window frame. The florets, or flowering tops of tatsoi, are a rare treat…try them just gently wilted in a buttery pan for a unique garnish, or with just a touch of your fresh ginger. PS: Wegmans is now carrying our greens! And Foods of All Nations is now featuring our eggs! Woot! Go team! Delicious healthy food for all…Cheers!

 

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