• Kale 10×10
• Salad Mix 10×10
• Chervil
• Thai Basil Box
• Sage
• Red Sorrel
• Green Sorrel
• Microgreens

Winter greens: Sorrel is a leaf vegetable that is tart and tangy. This green can be eaten raw or cooked. Worldwide it can be found as the main ingredient in sorrel soups, served warm or chilled. There are curry recipes that include sorrel. It is very popular to combine with cream as a sauce. A simple sauce can be made to top off fish, chicken, potatoes, and other veggies. Here is a simple recipe to make use of all of your sorrel and ½ a cup of cream. Heat a skillet and melt butter. Chop your sorrel as large or as fine as you like and add to heat, just wilting the leaves. Pour in your cream and when it approaches a boil, reduce until the cream sauce coats the back of a spoon. Slather this on your cooked meat or veggies. Sorrel makes a yummy pesto which is also great for fish and potatoes. More rare are recipes combining fruits such as strawberries or peaches with sorrel. It adds a punch to smoothies and is a welcome addition to salads. I like to cut it into a salad of apples with nuts. When the peaches come, I want to try a recipe suggestion from whiteonricecouple.com: peach and sorrel salad, which is torn sorrel leaves topped with peaches and dressed with a vinaigrette salad dressing of honey, grapeseed oil, balsamic vinegar and vanilla. Yum!

Our sorrel won in an international cooking competition when the Inn at Little Washington took it to France with them. We hope you will enjoy a little extra zing this week in your meal preparations! Bon appétit!

• Microgreens!
• Chervil
• Parsley
• Rosemary
• Thyme
• Sage
• Sorrel Pesto
• Papaya
• Ginger
• Turmeric

Sorrel Pesto for The last fall CSA for 2017 and preparing for the Winter CSA starting next weekend! It is that time of year where the refrigerator is filled with leftovers and there are yet a few more parties to host or attend, so try some of our most nutritious and flavorful microgreens, as they are a super food that saves space and time, besides landing a fabulous presentation. The popular herbs included can make bartending for your friends and family even more fun and delicious. Try mudddling (pressing and crushing to release aroma) an herb like thyme below your ice and top with alcohol or juice.  To your health and your pleasure, always, leslie

• Watercress 8×8
• Red Sorrel 8×8
• Green Sorrel 8×8
• Chervil bag
• Mint bag
• Beet Top bunch
• Anaheim/Hatch peppers
• 2 Butternut Squash
• Acorn Squash
• Lemon Verbena bag
• Rose Geranium bag
• Tatsoi 8×8
• Ginger*

For all you Red Sorrel fans, a great addition to a cleansing part of diet: and a chance to have an almost Dr. Seuss colored meal: chop sorrel in Cuisinart and combine either savory or sweet to obtain juice or soup or just a nice dye for a meal, makes a great addition to an apple salad with walnut and raisins …to go with a purple sweet potato pie! Winter Squash- Butternut squash this week! In the same family as pumpkin, is often used in recipes in its place. So, if you have recipes you like that call for pumpkin, try this as a substitute.

  My favorite “pumpkin pie” is made with butternut instead. Butternut squash lends itself delicious for both sweet and savory dishes.  Used as an ingredient in homemade pasta, for stuffing, or cubed to be roasted, in soups, muffins and breads. If a savory soup or roast is on your mind, herbs chopped finely in your dish.  It is easy to cut in half, scoop out the seeds and roast in a bit of water for half an hour… then you can flip it over and dress with pumpkin spices, some fresh grated baby ginger, butter and brown sugar for a decadent treat.  Or stuff with savory greens, herbs, cheese or rice blend and bake the halves for about ½ an hour at 400f.  For a delicious pie, use 1 ½ cups of cooked/pureed squash, 1 cup of sugar/light brown sugar, 3 eggs, ¾ cup evaporated milk or half and half, dash each of cinnamon, nutmeg, ginger, turmeric (insert some fresh grated baby ginger and turmeric, about an inch square), salt, 2 tbsp. flour, 1 tbsp. of melted butter, 1 tsp vanilla combined and poured into a 9” pie crust, and if you like, garnish with pecans (I also like to add crushed pecans into the crust). Bake @350 for 45-50 minutes (or until the top of the pie is set) and allow to cool before cutting.  Yum! Just a quick note on the baby ginger, since you are getting some every week: We wanted to suggest that if it is more than you can use fresh, store it in the freezer and just grate it into your teacup or recipe frozen, it will taste just like it is fresh! To your health and pleasure, always, love Leslie.

Sorrel is a leaf vegetable that is tart and tangy. This green can be eaten raw or cooked. Worldwide it can be found as the main ingredient in sorrel soups, served warm or chilled. There are curry recipes that include sorrel. It is very popular to combine with cream as a sauce. A simple sauce can be made to top off fish, chicken, potatoes, and other veggies. Here is a simple recipe to make use of all of your sorrel and ½ a cup of cream. Heat a skillet and melt butter. Chop your sorrel as large or as fine as you like and add to heat, just wilting the leaves. Pour in your cream and when it approaches a boil, reduce until the cream sauce coats the back of a spoon. Slather this on your cooked meat or veggies. Sorrel makes a yummy pesto which is also great for fish and potatoes. The onions included in your share this week go well as a pan roasted start for soup and you can utilize your garlic by making pesto. Try combining sorrel sauce with a garnish of sliced tomatoes for a nice twist. More rare are recipes combining fruits such as strawberries or peaches with sorrel. It adds a punch to smoothies and is a welcome addition to salads. I like to cut it into a salad of apples with nuts. When the peaches come, I want to try a recipe suggestion from whiteonricecouple.com: peach and sorrel salad, which is torn sorrel leaves topped with peaches and dressed with a vinaigrette salad dressing of honey, grapeseed oil, balsamic vinegar and vanilla. Yum!
Our sorrel won in an international cooking competition when the Inn at Little Washington took it to France with them. We hope you will enjoy a little extra zing this week in your meal preparations! Bon appétit!

• Bell Peppers
• Eggplant
• Okra
• Green Beans
• Flowering Mint
• Flowering Thai Basil
• Yellow Squash
• Gold Bar Zucchini
• Tomatoes
• Gourmet Cucumber
• Patty Pan Squash
• Sorrel bunch
• Beet tops bunch

We are Hiring Farm Manager and Labor –

Michael wanted to highlight some flowering herbs this week as they are often overlooked in the garden by folks but the chefs love them! Both the thai basil and the mint flowers go great with deserts, infusions, muddled drinks and as a syrup. Try just breaking them up over vanilla ice cream for a really easy after dinner treat. The thai basil flowers will pop off of the stem if you lightly pinch at the bottom and run your fingers upward. For people that make their own cough or throat syrup, the flowers are a handy flavoring, adding sweetness. I like to make a simple syrup with sugar and water, infusing the flowers, and using this in mixed drinks, lemonade, teas, sorbets and over deserts or in yogurt. It makes an impression at the bar when pouring for friends.  To make a simple syrup combine equal parts water and sugar then dissolve with heat on the stove. Turn the heat off and add your flowery parts (and leaf is ok, too) and let the liquid cool for an hour. Strain into a container to enjoy the rich flavor as a condiment.

Don’t forget to pick up tomatoes from us as part of your CSA share this week. We like to keep them at a different temperature so they are flavorful when they get to you. To your health and your pleasure!

Burgundy Okra

Thai Basil Flowers

• Sorrel
• Field Arugula
• Mixed Field Greens
• Squash Blossoms
• Spring Onions
• Garlic bunch
• Poultry Herbs
• Gold Zucchini
• New Potatoes
• Tomatoes

2016 CSA Summer July 2nd: Sorrel

Sorrel is a leaf vegetable that is tart and tangy. This green can be eaten raw or cooked. Worldwide it can be found as the main ingredient in sorrel soups, served warm or chilled. There are curry recipes that include sorrel. It is very popular to combine with cream as a sauce.  A simple sauce can be made to top off fish, chicken, potatoes, and other veggies. Here is a simple recipe to make use of all of your sorrel and ½ a cup of cream. Heat a skillet and melt butter. Chop your sorrel as large or as fine as you like and add to heat, just wilting the leaves. Pour in your cream and when it approaches a boil, reduce until the cream sauce coats the back of a spoon. Slather this on your cooked meat or veggies. Sorrel makes a yummy pesto which is also great for fish and potatoes. The onions included in your share this week go well as a pan roasted start for soup and you can utilize your garlic by making pesto. Try combining sorrel sauce with a garnish of sliced tomatoes for a nice twist. More rare are recipes combining fruits such as strawberries or peaches with sorrel. It adds a punch to smoothies and is a welcome addition to salads. I like to cut it into a salad of apples with nuts. When the peaches come, I want to try a recipe suggestion from whiteonricecouple.com: peach and sorrel salad, which is torn sorrel leaves topped with peaches and dressed with a vinaigrette salad dressing of honey, grapeseed oil, balsamic vinegar and vanilla. Yum!

Our sorrel won in an international cooking competition when the Inn at Little Washington took it to France with them. We hope you will enjoy a little extra zing this week in your meal preparations! Bon appétit!