Category Archives: winter greens

Mustard Greens

2017 CSA Winter February 4th

2017 CSA     Winter February 4th

  • Bag of Arugula
  • Papaya
  • Epazote
  • Thai Basil
  • Chervil
  • Tomatoes
  • Gourmet Cucumber
  • Mix of Peppers Hot! & Mild
  • Chard
  • Mustard Greens
  • Salad Mix
  • Sage

Exotic choices for your greens this week..and something new to explore everyday. Surprise! Don’t throw those ribs away! No im not talking about pork or beef but sweet Red Mustard. These often discarded parts are sweet right now and serve as a luscious replacement for celery stalks. Try it! you just might like it 😉 Of course the leaf is sweetly spiced and serves both the health and palate of the practitioner. I appreciate the ability of red mustard to invigorate me even in the dead of winter. Heats you up as the days chill down, mustard is a wonderful medicine. To save your greens, they can be chopped into zip bags and stored in the freezer to quickly braise in a seasoned pan later. The frozen greens can also be pureed into pestos, soups or sauces. !Note that the small peppers are very hot, and the longer classic chili’s are mild. Use gloves when handling the hot peppers and apply sparingly. And surpirse! There is a cucumber in your share this week! Keep covered in the fridge to extend freshness…Enjoy!

 

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!

 

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