In your share this week will be:
Tulsi Basil: Tulsi, also known as “Holy Basil”, is at the epicenter of the Aruyvedic herbal tradition. As an adaptogenic herb, Tulsi contains a large swatch of medicinal properties ranging from immune boost response to its renown as an antioxidant. The benefits of Tulsi are best derived from making a tea – simply bring tulsi leaves and flowers (you can throw the whole bunch in, minus the rubberband!) to a boil, reduce heat and let simmer for 15-20 minutes or until your liquid batch is dark and carries Tulsi’s clovey fragrance. Drink warm or store in fridge for a cooling tea.
Fairy Tale Eggplant: I love our Japanese & Italian Eggplant varieties, but I really think there’s no topping these small fruits in terms of flavor and tenderness. By far the most prolific of the varieties, Fairy Tale Eggplant fruit in clusters and make for high-yield harvesting. Don’t even bother peeling the skin; these guys are very low maintenance in the kitchen – just halve and toss in your wok or skillet with a little oil or butter. Or if you prefer grilling, here’s a great recipe from finecooking.com!
Asian Pears: These particular pears come from our certified organic partner orchard in High Springs (we’ll have our own Sand Pears coming your way very soon!) and are a welcome addition to our summer menu. These fruits are high in fiber and contain a host of micronutrients that are important for blood, bone and cardiovascular health. Although perfect for raw snacking on their own (let the deep orange color set in for peak flavor), the light sweetness and crispy texture of Asian pears makes them a unique addition to any salad or stir fries!
Sugar Baby Watermelon: This variety is incredibly sweet and a perfect treat on a hot summer day. Eat as is, make a juice, popsicles, in a fruit salad, the options go on and on.
Dill Pickles: We processed this pickle batch from our last cucumber harvest and were really happy with the result. These pickles are the perfect compliment to a salad or sandwich!
Okra: Some of us are love it or leave it with okra. Hopefully by this point you’ve given our okra a try and noticed a difference in tenderness from pods you may have had eating out or at home before. Your share includes a mix of three different varieties (Jambalaya, Red Burgundy and Clemson Spineless) that are excellent grilled, flash fried, or in soups. I found a recipe I recently tried and enjoyed that involves pan frying okra & tomatoes with a blend of Indian seasonings. The acidity in the tomatoes did pretty well at keeping okra’s sometimes infamous “slime” in check. Check it out!
Jimmy Nardello Peppers: For those interested in the name, the story goes that Giuseppe Nardiello and wife Angela grew an heirloom frying pepper in the small coastal Italian town of Ruoti. In 1887, they followed the migratory flow across the Atlantic and set sail from Naples, were processed through Ellis Island, and eventually settled in Naugatuck, Connecticut. Like many other families, they took their prized heirloom seeds with them to settle in their new home garden. Jimmy Nardello, the 4th of their supposed 11 children, was the inspiration for the namesake. It’s a good story, and we’ve all greatly benefited from their gardening prowess: these long, tapering, red (when fully ripe) fruits are widely considered to be among the world’s best frying pepper.
Braising Mix (Red & Green Callaloo): Steam, sautee or braised, you can’t go wrong with these young-picked greens paired with olive oil, garlic, sea salt, fresh ground pepper, or seasoning of your choosing!