Category Archives: Squash Blossoms

2017 CSA Summer July 22th Squash Blossom & Figs

2017 CSA Summer July 22th Squash Blossom & Figs

  • Squash Blossoms
  • Fig Leaves and Fruit
  • Gold Bar Zucchini
  • Yellow Squash
  • Tomatoes
  • Baby Salad Mix
  • Baby Arugula
  • Micro Color Mix
  • Cucumbers
  • 10×10 Mint
  • Spearmint Flower Bunch
  • Collard Bunch

Squash Blossom & Figs

A bountiful CSA: extra cucumbers? Think cocktails, pickled slices or tzatziki. With the tomatoes, a gazpacho, no cooking necessary. Try the zucchini and arugula together as a salad: prep spaghetti noodle-like slices and toss the arugula in. Roasted Collard wraps, squash blossoms pressed into quesadillas, spring rolls of microgreens, dried mint tea for the cupboard during these hot months..a sweet spearmint flower syrup for the bar. Take home fine dining that can be easy to prepare and bursting with flavor. Other recipe ideas can be found at our weekly blog, listed bottom left.

 

The good, the…well, and the ugly, but not bad when considering the ripe figs in the mix this week. The ones that are ugly are the ones i eat first! They seem to have almost made jam out of themselves. The rest do well in the fridge for a week, lending to some exciting new combinations for your meals this week the leaves are also useful, tasty and considered by some, theraputic.  Recipes can be found for fig leaf tea used to help mitigate insulin requirements for people who have type 1 diabetes. The aroma of the toasted fig leaf is my favorite. I like to toast it in the oven gently until it is olive colored and dry, crumbling it (fine, like gumbo filé) for later use in cookies, rice, stir-fry, and tea (see photo mid-right).  Maybe you will pick up the scent of coconut. The fresh leaf can be used without toasting first, such as using it to infuse warm cream mixtures like ice cream or custard. I think the flavor is more robust and deep with a toasting. Keep in mind that if you would like to use the leaves as a wrap for baked peaches or grilled fish, then use fresh and untoasted for best results at steaming the flavor throughout. If you are unsure about dusting some toasted fig leaf into your rice as you steam it, consider laying a part of the leaf (enough to span the diameter) in to disperse the fresh flavor into your rice. Much appreciations for your help in utilizing the fruits of our labors, love leslie.

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midnight harvest Turmeric and Ginger

2017 CSA Summer July 8th Squash & Peppers

2017 CSA Summer July 8th Squash & Peppers

  • Baby Carrots
  • Ginger & Turmeric
  • Calamondin Oranges
  • Thai Basil Cuttings
  • Potatoes
  • Yellow Summer Squash
  • Bell Pepper
  • Baby Salad Mix
  • Watercress
  • Tomatoes
  • Cucumber

Just a peak at a few of the creatures that visit the farm… the second photo at right was being shared around: accessible food brings new friends 😉 The deer and the groundhogs have been the worst for us, taking out broccoli, kale and a few others. We have replanted but hard to wait.. our sweet potatoes have been getting hit and we have been vigilant, transplanting from greenhouse kept cuttings. But squash is finally going fast, hence the plethora in your share. The thai basil cuttings include a few flowers and quite possibly some seed, if you would like to sprinkle it in a pot nearby your kitchen. Thanks for helping me out with the carrots: a section of plantings of carrots, spinach, etc, got overrun by weeds and grasses. Since this section needs to be dealt with, i wanted you to at least enjoy the delicacy of baby carrots and fresh tops before it all gets turned over. The greens are edible, can be run thru the juicer, be made into pesto, soup or dressing.

The photo of the juvenile constrictor, the black snake as we know them, against the blue background is to introduce you to a local friend that is sometimes mistaken for a venomous snake because of its markings. These snakes are a sigh of relief…less fear of stumbling across a copperhead. Only once have i seen a copperhead here, and nowhere near the busy cultivated areas of the farm. Now the black snake on the other hand…see ‘em all the time.

 

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2017 CSA Spring June 30th Squash Blossoms

2017 CSA Spring June 30th Squash Blossoms

  • Squash Blossoms
  • Pineapple Sage
  • Thai Basil Flowers
  • Chervil
  • Cucumber
  • Micro Color Mix
  • Field Salad Mix
  • Field Arugula
  • Pea Shoots
  • Tomatoes

New season for CSA farm shares starts next week! Sign up is possible in person at either our Tuesday or Saturday market, online via CSA form, or form mailed direct. Now a look into the interesting ways your squash blossoms can be utilized: A friend of mine from Mexico uses a simple egg batter to dip them in and then pan fries them to a light brown.  We like to eat them as a desert, stuffed with a sweet cream.  One recipe that came to the forefront was where ricotta and parmesan cheese with herbs was used as stuffing and the batter was simple, of flour and soda water. Emily Ho, on thekitchn.com, compiled these recipe ideas: (Thank you!)

Fried: From Mexico to Italy, frying is one of the most popular ways to prepare squash blossoms. Simply batter and fry them or stuff them first. Cheeses (ricotta, fresh mozzarella, goat cheese) and herbs (basil, thyme, and parsley) make good fillings. Try adding lemon zest to the cheese or season the crispy fried blossoms with a squeeze of lemon juice and sprinkling of coarse salt.
• Recipe inspiration: Fried Squash Blossoms, from The Kitchen

Baked: If deep frying turns you off, or you just want to try something different, you could stuff the blossoms with cheese – savory or sweet – and then bake them in the oven. Steaming is another healthy option.
• Recipe inspiration: Waldy Malouf’s Baked Squash Blossoms with Ricotta and Honey, from New York magazine

Pasta: We sometimes gently tear or make a chiffonade of squash blossoms to serve over pasta, risotto, or salad. The blossoms can also be cooked into a pasta sauce. This is one of our favorite recipes.
• Recipe inspiration: Pappardelle with Zucchini Blossom Sauce, from Orangette

Quesadilla: Squash blossoms are abundant in Mexico, where they are known as flores de calabaza. There’s something very satisfying about the combination of the mildly sweet, squash-y blossoms with creamy cheese.
• Recipe inspiration: Squash Blossom Quesadillas, from Homesick Texan

Soup: How about a fresh, summery soup with squash blossoms?
• Recipe inspiration: Golden Squash Blossom Crema, from Rick Bayless

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