March 28 2014 Distribution List:
- Basil Pesto
- Poultry Herbs
- Dill
- Dilantro
- Flat Parsley
- Watercress Box
- Baby Bok Choi
- Rose Geranium
- Spigarello
- Chervil
- Baby Red Kale
- Optional Eggs
Some we like raw, some we like wilted and some, we “cream” by cooking into half milk, half buttermilk for “creamed collards”. Below are some examples of cooking with whatever I had on hand, in this case, extra milk products this week. Two different meals are depicted here, the creaming of collards and then wilted greens with cream of celery…which happened to catch my eye as over-grown in th greenhouse…the spigarello is pictured at the bottom, just barely wilted with caramelized onions and garnished with a few rounds of sausage. Mike made quick work of that and is now a preferred menu item this season <3. Really is simple to just cook greens quickly (th spigarello is just barely in the heat long enough to turn green and wilt, maybe a minute or two), and then add to a cream sauce….my sauce was just milk products I had in the fridge, seasoned to taste (salt, pepper, dash of nutmeg) and thickened with a teaspoon of corn starch, mixed in with cold water on th side, and then cold mix stirred into the hot milk batch. (The collards I cooked in water until tender, then added to cream base.) For the finely diced greens seen below, just pop your cream sauce in the cuisinart and blend to the thin-ness you desire. These quick combinations dominated the menu planning as we are in full swing planting for the year ahead.
Now is the time to sign up for the next CSA season, which begins on May 1st.
If you need access to check out what is offered and a sign-up sheet, then see this address: specials.planetearthdiversified.com/csa and know that we have you in mind so please do not hesitate to let us know what you like best <3.
The post CSA – March 28 2014 first appeared on Specials From Planet Earth Diversified.]]>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
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“Rosey Outlook” Coffee Cake Recipe: 9×9” pan oven: 350F bake: 30 min/toothpick test
1 1/3 cups flour 2/3 cup sugar (brown sugar, honey, etc, to taste) 2 teaspoons baking powder 2/3 cup milk* 1/4 cup butter, soft* 2 eggs* 1 teaspoon vanilla 1/2 teaspoon cinnamon 1 cup shredded rose petals, rose geranium blossoms & leaves, pineapple sage blossoms, and slivers of lemon verbena Save a pinch of shredded leaves, flowers, and 5-12 small geranium leaves for lining pan and pressing into top of batter. Separate leaves, etc and process/scissor cut to add to dry matter and top the cake with…grease baking pan; (glass is my top choice), press into pan some petals, leaves and ribbons of your floral materials…in medium bowl, combine flour, sugar, cinnamon and baking powder. Add flower/leaves and use hand mixer on low speed to combine with flour, etc. ( If using a wet sweetener like honey, add to wet section of recipe.) In another bowl, combine milk, butter, egg, vanilla, *making sure to use at room temperature as butter will “coagulate” with cold milk, etc. Beat wet mixture on medium until well blended. Pour wet mix into dry mix and beat with mixer on medium for 1 minute or until well blended. Pour mixed batter in greased pan, on top of your selected leaves and flowers. Finish batter with remaining leaves and flowers, using a toothpick if necessary to pin down the garnishing touches to the batter (if left standing or curled above, will get crispy and loose more color). Bake for 30 minutes or until a toothpick inserted near center comes out clean. Invert out of pan after cooling 10-15 minutes; bottom of pan will still be warm.. Cool completely before cutting; can be served as finger tea cakes, cut into squares and fitted on to rose geranium leaves as doilies. Scattered rose petals add a nice touch and help signal floral nature of cake. The post Rosey Outlook Coffee Cake first appeared on Specials From Planet Earth Diversified.]]>
Rose Geranium medallions from Planet Earth Diversified
Find fresh harvested Chef boxes & zip bags this Saturday: Anderson’s and Greenwood Market has zip bags too…Zinc has both leaves and hydrosol.
Also known as essential waters, our hydrosols are steam distilled from what we grow here at the farm. Begun as an opportunity to utilize and preserve through the seasons, it also allowed us to upgrade our sustainability goal. Hydrosols that have not crossed an ocean save a bit on energy, and gives us another way to capture the fragrances, nuances of a particular season, a little like wine to me. Especially nice is that it gives another way to extend the season, so to speak, and showcase another facet of use. I am really excited to see what Zinc creates with their hydrosols and have long enjoyed the botanical blends of Dawn Story (New Moon Naturals) in a myriad of products using plant essential waters.
Rose Geranium is one of my all time favorites and regularly showed up as an infused fruit topping or syrup used with yogurt dressing when I was making breakfast as the Innkeeper*. Homemade cakes would be dressed with fruit stewed in rose geranium and a yogurt cup could be found dressed with our geranium from a simple syrup. I also liked opening a bottle of sparkling water and stuffing the leaves inside to infuse a bit as i made other things, then combining with fresh squeezed citrus and a dollop of syrup, might be garnished for special occasions. Works well with the Brut, too. Fun, overnight infusion into chocolate ganache brownies works well in the fridge overnight with the pieces plated atop a leaf which make very nice serving doily. As the plates “settle” the next day for service, and the cold falls out, the aroma becomes captivating.
*Managed 1804 Inn at Barboursville Vineyards for several years during inception period. Be sure to visit Palladio restaurant for Chef’s creations as we enjoy in exploring rose geranium together and are always delighted with what comes forth. Rose Geranium gelato is still a big hit here at the farm.
courtesy of Barboursville Vineyards and Palladio Restaurant
One customer shared her revamping a pineapple up-side-down cake recipe by layering the start with rose geranium leaves. Yum!
Since we will be in attendance at the VABF conference, I am offering special Sunday delivery of the rose geranium choices; Chef boxes are hand selected leaves in bright aroma, and hydrosol comes in 300ml or in 4ml spray* (not available singly; must be included in delivery of something else). Some rose geranium will be available for you to pick up at Anderson’s in conjuntion with their extravaganza this weekend. You will find samples of our pestos and recipes along with other local purveyors; we wish we were not already booked but are glad for the opportunity to stay in touch. Call 434-985-3570, ext 1 and leave a message if you would like some rose geranium or hydrosol or both, or maybe you want the whole kit! A box of fresh herb, a refill storage size bottle and your own spritzer to hang out on the line…just give me a call.
Edible flowers on doilies of rose geranium & nasturtium leaves
– syrup
-stewed fruit
-spritzed
-layered
-infused
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