Category Archives: Recipes

2017 CSA_Winter_Jan_14 Crock Pot Kale

2017 CSA Winter January 14

2017 CSA Winter January 14

  • Fresh Ginger
  • Fresh Turmeric
  • Papaya
  • Jalapenos
  • Mixed Greens
  • Baby Kale
  • Arugula
  • Chervil
  • Delicata Squash
  • Cherry Tomatoes

2017 CSA Winter January 14: Yes! there are some jalapenos in your share this week! A nice southwestern soup can be enhanced by these…just add one to a pureed squash base, adding a bit of cream, cumin, sage, garlic or onion, the jalapeno can be roasted or diced raw and then simmered until soft. We like to stuff the jalapenos with cheese and roast, leaving some unstuffed for future dishes. The soup can be topped with cheese and garnished with halves of the cherry tomatoes. Dip in with a nicely toasted bread or some tortilla chips. Speaking of tortilla chips, the jalapeno would also go well with the papaya for a salsa…To make quick work of the kale, Mike likes to roast up veggies into stew and add in the kale leaves at the end, so that they are just wilted when they reach his bowl. For an incredible fresh tea experience, grate the fresh ginger and turmeric into a pot of water (1½ in. of each, per serving) and boil. Add a dash of black pepper to enhance absorption. Strain into cups, using lemon and honey to taste. Powerful! Enjoy!


Rose Flower House

2015 CSA Summer August 29th

2015 CSA Summer August 29th Planet Earth Diversified

  • Baby Arugula Box
  • Watercress Box
  • Eggplant Mix
  • Pepper Medley
  • Tomatoes
  • New Potatoes
  • Gourmet Cucumber
  • Bay Laurel
  • Rose Geranium
  • Lemon Verbena
  • Thai Basil
  • Tarragon
  • Zucchini/Squash
  • Squash Blossoms

This week revives a favorite combo for our new members, rose geranium & lemon verbena, plus fulfills the request for bay leaves for ant control..what? Learned something new! I had heard of keeping bay leaves with grain harvest to repel bugs and was popularly utilized in my childhood in flour or rice storage. But for ants? That was a first. As to the lemon verbena/rose geranium combo, here is an online link that include a quick cake recipe: which was featured in an article in the Cville along side several locally loved chef presentations. Roses are long considered beneficial with pages written as to their virtues, but production for use can be prohibitive, especially when dealing with aroma. Rose geranium provides a vivid mirror of that fragrance and is being researched modernly for many health purposes. Tea can easily be made by bringing a couple of quarts of water to a boil and pouring that over a sprig each of the verbena and geranium. When geranium leaf color is almost light brown, sweeten if you like and make an iced tea. Often times the herbs are included in the drink jug and further flavor refills of water on the road. These herbs can also be used in simple chilled applications like an infused yogurt dressing or a marinade salad. Try rosey yogurt on an apple or mixed fruit salad within 30 minutes of combining the two. Stewing the leaves with fruit over heat with your favorite sweetener can accent pancakes or be used later for a chutney. The verbena combined with a light vinegar and cucumber slices brightens and cools; these also do well combined to soak overnight in water, creating a delightful tonic. All of the herbs in this week’s CSA share can be dried or frozen for future use. Daniel, the Jam Man at Saturday’s market, uses mint or Thai basil in making his jams. Check out his seasonal inspiration for stocking the pantry or dreaming up your own concoctions with harvest and canning time upon us.

What’s Hot: peppers, tomatoes, cucs, oh my!

wheatgrass trays for décor and juicing; yes, careful: cats like chewing on it, too….

raspberries (half pints, hand picked daily) we make frozen drinks and crème pops from this fruit, too

limited citrus: currently, Calmondin oranges, kaffir limes and bitter orange (great for zest, calmondins are fantastic scissor cut into drinks [i cut them into “flowering wedges” and leave whole under ice], used as a salad dressing, marmalade, glaze etc.  The skins are much thinner and more edible than the other 2.

flats of tomatoes (the hand pollinated classics that got me addicted to farming and heirlooms from the field that are coming soon)

cases of peppers (we get all seed verified, specializing in Hatch, NM and Pepper Institute varieties…please note that we have taken the “Safe Seed Pledge”)

arugula  (8×8 box of baby green)

watercress (8×8 box of clean top growth)

tatsoi (8×8 box of baby green; all are ready to use from the box)

lemon verbena (garnish, syrups, muddled drinks, stewed with fruits, chicken, fish, tea)

rose geranium (ditto above, all applies…contains more of the chemistry of the scent for rose than a rose! )

tis the season to dress in mint!

english, thin skinned  cucumbers

squash, & squash blossoms

potatoes, check for availability… lots of Adirondack reds i can remember off the top of my head…

mixed heirloom eggplant varieties, including the Louisiana green, Japanese Bride, etc.

superb jalapeño jelly; we do have by the case… red fire jelly is the hottest variety (caution!)

pesto varieties… basil, sorrel, watercress, arugula, etc.  also made to order for vegan requests, etc.

flat leaf parsley, sage, rosemary, thyme, oregano, marjoram, spearmint, peppermint, dill, basil, thai basil, (see also microgreens for many herbs are available as such also), red shiso, lemon verbena, rose geranium, pineapple sage, nasturtium in leaf and flower, mixed edible flower chef boxes, black leaf amaranth (wine colored), baby beet leaf, mixed color Chard, fig leaves, wild grape leaves,  wildcrafted garlic mustard, now is the season for wildcrafting goldenrod, anise hyssop, Echinacea, ginger root (not harvest time yet)

its summer: did i mention basil, mint, & dill? cilantro: hard to grow in this heat, but we’ve got some!

greens, lettuces, etc: like kale, kohlrabi, colored chard, etc.

im sure there is more but i have to run out on delivery…. catch Mike at the Forest Lakes farmers market