Week 12 of our Spring Season brings:
Green Cabbage (Watsonia Farms)
Carrots (Clem’s Organic Gardens)
Purple Daikon or Black Spanish Radish
Lettuce (New Sprout Organic Farm)
Grape Tomatoes (New Sprout Organic Farm)
Time to Renew!
Our Spring Season is winding down, and a huge THANK YOU to those of you who have already renewed for the Summer Season that runs from July 5 – September 30! Haven’t renewed yet? Don’t worry – we’ve made it easy! On June 26, all CSA Memberships will automatically renew and charge your card on file for the same share type and apply any existing credit to your renewal. If you decide not to renew, no problem! To opt out, email us by June 25th to firstname.lastname@example.org and we will confirm receipt of your email by June 26th.
During the summer season, we supplement your shares with lots of greens from our partner producers. You’ve probably already noticed these lettuces and herbs starting to pop up in your box, and this week our partners provide heartier veggies like cabbage, carrots, and tomatoes too. First though, when you open this week’s box, take a moment to breathe in the soothing aroma of the Tulsi Basil from our farm. This extraordinary herb’s adaptogenic properties improve your ability to manage stress. Boil water and steep for 5-10 minutes for a refreshing and calming hot or iced tea. We also share a delicious Tulsi Chai recipe below.
This week’s crunchy, Cubanelle peppers also hail from our farm. These peppers are more sweet than spicy. Read below to learn how to make sofrito, that Latin sauce used to add a delicious flavor to rice, beans, meats, soups, and stews (it’s similar to the Cajun Holy Trinity and French Mirepoix). Or, if you’re in the mood for Italian cuisine, check out our recipe for stuffed Cubanelles; the recipe calls for hamburger, but if you want to take it to the next level, use our pastured pork – BAM!
- 2 green bell peppers seeded and chopped
- 2 cubanelle peppers seeded and chopped
- 4-5 aji dulce peppers seeded and chopped
- 1 sweet red or white onion chopped
- 8 cloves garlic chopped
- 1 bunch cilantro leaves about 1 cup loosely packed
- 1 cup cherry tomatoes, chopped
- Salt to taste
- ¼ cup olive oil
- Add all of the ingredients to a food processor. Process until you reach the consistency you prefer. Either chunky or very smooth.
- Taste and adjust for salt.
- Store in the refrigerator and uses as needed or freeze in small batches.
Stuffed Cubanelle Peppers –simpleitaliancooking.com
- 1 cup breadcrumbs
- 1/2 cup grated Romano cheese
- 1 beaten egg
- 1 lb ground beef (or substitute FSO pastured pork)
- 1 pint cubanelle peppers
- 3 tbsp olive oil
- 2 tbsp fresh basil
- 2 tbsp fresh or dried parsley
- Preheat oven to 375 F.
- Wash peppers and cut the tops off
- In a medium bowl, mix all ingredients (except peppers) with the beef
- Carefully stuff each pepper with the seasoned beef mixture
- Place in an oven proof dish/pan (note – some mixture may come out)
- Add a little water (about 1/4 cup maybe) to help steam them, cover and bake for 60 -90 minutes until the peppers are extremely soft and beef is cooked
- 1 cup milk
- 1 1/2 cup qater
- 1 tea bag-black or green or 2 tsp tea leaves
- 10 Tulsi leaves
- 1/2 inch piece of ginger or turmeric (or 1/4 of both)
- 1/2 tsp sugar
- Crush the Tulsi Leaves with ginger/turmeric with a mortar and pestle (coffee grinder works as well)
- Add water to a pot and bring Tulsi mixture to a boil over medium hear. Add tea. Boil for 2 minutes.
- Add milk and sugar, allow to boil and then reduce to a simmer.
- When tea is to desired color, remove from heat.
- Strain liquid and Enjoy!