Category Archives: tomatoes

2017 CSA Spring June 3rd

2017 CSA Spring June 3rd

  • Baby Kale
  • Baby Salad Mix
  • Field Arugula
  • 2 Cucumbers
  • Tomatoes
  • Chervil
  • Thai Basil
  • Mint
  • Epazote
  • Nasturtium Flowers
  • Ghost Pepper

When considering this week’s ingredients, you can see my usual treatment for a sandwich using sliced tomato and cucumber, but i came across two recipe ideas i wanted to share that can give a more exotic use for your items, plus a few suggestions. First comes from Chef John of Food Wishes: smashed cucumber salad, https://youtu.be/kCJcD7fYPWg (or see the link to blog post) where he extracts cucumber juice with salt and sugar, after smashing it 😉 And a second shout out to http://vintagekitty.com/spicy-thai-basil-cucumber-cocktail for a recipe that i think fits many of your ingredients, though i would add a pinch of mint, and maybe some chervil for a touch of anise-like aroma and use a very tiny piece of the ghost pepper instead of jalapeno, with a nasturtium flower for garnish. Certainly keeping it basic and juicing the cucumbers and mint together is a very nice drink. Consider blending it with your next lemonade endeavor as summer approaches. If you don’t have a juicer, cucumbers can be pureed and then strained thru a cloth, twisting it closed tighter and tighter to extract the juice. Besides using the pepper and herbs fresh, they can be dried, chopped and frozen, made into a syrup, used to infuse liquor, made into tea, or included in staple dishes like beans or stir-fry. Don’t forget your gloves when handling the Ghost Pepper as it is one of the hottest peppers in the world! Cheers!

2017CSA_Spring_June_3

 

Winter_Jan_28 greenhouse

2017 CSA Winter January 28th

2017 CSA Winter January 28th

  • Bag of Arugula
  • Fresh Ginger
  • Baby Kale
  • Beet Greens
  • Green Sorrel
  • Epazote
  • Petite Tomatoes
  • Pepper Paste
  • Micro Color Mix
  • Potatoes
  • Mint

So many fresh flavors this week…lemony sorrel, pungent epazote, bracing mint. And of course, ginger. Try a combination of a few epazote leaves cooked in with your beans and towards the end, generously apply the pepper paste to taste. Or consider this combination for potato and egg casserole with cheese. The green sorrel can be chopped fresh, a few leaves with apple, raisin, honey, and nuts..we like walnut or pecan, and finished with a splash of balsamic vinegar for a palate-pleasing salad. Cooked, it is good for stuffing inside of fish or chicken and then baked or slightly wilted in the pan as a garnishing side. Classically it is used as a pureed soup, combined with onion and sometimes potato. Makes a fantastic pesto that can be stored in the freezer. Enjoy having micros on everything! from soups and sandwiches, side garnish, rice paper wrap, to omelets and quiches…Enjoy!

2017CSA_Winter_Jan_28

 

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!

 

2017CSA_Winter_Jan_21