We are providing the following produce from our farm in our last week of the Spring CSA:
- Tulsi Basil, bunch
- Baby Green Cabbage
- Sweet baby Carrots, loose
- Sweet Corn
- Squash, Mixed Varieties
- Green & Yellow Snap Beans
- Melons, Cantaloupe
- New Red Potatoes
- Slicer Tomatoes – TFG
Excerpt of an article from NCBI : Within Ayurveda, Tulsi Basil AKA Holy Basil, is known as “The Incomparable One,” “Mother Medicine of Nature” and “The Queen of Herbs,” and is revered as an “elixir of life” that is without equal for both its medicinal and spiritual properties. Studies have shown that tulsi protects against toxic chemical-induced injury by increasing the body’s levels of anti-oxidant molecules and enhancing the activity of anti-oxidant enzymes, which protect cellular organelles and membranes by mopping up damaging free radicals caused by lack of oxygen and other toxic agents. Modern research has revealed that tulsi has anti-bacterial, anti-viral and anti-fungal activity, that includes activity against many pathogens responsible for human infections.
Fresh Tulsi Tea for Immune Defense and Inner Peace
- Gently rinse a handful of tulsi sprigs
- Bring a quart of water just to a boil, and turn off heat
- Add tulsi to pot and let steep for 10-15 minutes
- Sweeten if desired
Pork and Holy Basil Stir Fry (Pad Kra Pao) source: The Woks of Life
- 3 tablespoons vegetable oil
- 2 shallots (thinly sliced)
- 7 cloves garlic (sliced)
- 3 Thai bird or holland chilies (de-seeded, if desired, and thinly sliced)
- 1 pound ground pork
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon thin/light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- ⅓ cup low sodium chicken broth or water
- holy basil leaves (about 1 1/2 cups packed)
- In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes. Add the chilies and cook for another minute. Crank up the heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up.
- Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.
Holy Basil Lemonade – source: Our Cooking and Travel Diaries
- 10-15 Holy basil leaves
- 2-3 Lemon
- 1/2 cup Sugar
- 3-4 cups Water
- 1 tsp Basil seeds Soaked in 1/2 cup water for 10 minutes
- Wash the leaves thoroughly. Dissolve sugar in a cup of water in a saucepan by heating it over a medium flame and add leaves into it. Let it come to a boil. Switch off the flame. Let it rest for 5-10 minutes so that the flavors are released. This would take around 4-5 minutes.
- In a large vessel combine the tulsi leaves water(strain the leaves and remove), lemon juice squeezed from 2-3 medium lemons and 2-3 cups water. Keep refrigerated.
- Add basil seeds soaked in water. Garnish with tulsi leaves, ice, and lemon wedges.
- Adjust the sweetness and tanginess according to your taste
- If you dont like the dominant flavor of tulsi add few leaves. Also if so After boiling immediately remove the basil leaves.
Garden-Fresh Corn Salad – source : Cookie and Kate
- 3 cups raw corn kernels (from about 4 cobs)
- 1 medium tomato, chopped (about ½ cup)
- ¾ cup chopped green onion
- 1 cup quartered and thinly sliced cucumber (preferably English cucumber)
- ½ cup chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro)
- ½ cup chopped radishes
- 1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
- ¼ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar or white wine vinegar, to taste
- 2 medium cloves garlic, pressed or minced
- ½ teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- ⅓ cup crumbled feta cheese or 1 ripe avocado, diced
- In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs!), radishes, and jalapeño.
- In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
- Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
- Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.
Summer Chili with Vegan Cornbread
- 1 medium onion, diced
- 3 medium carrots, diced
- 2 corno de toro pepper (or bell/sweet pepper), diced
- 1 jalapeno, if desired, diced
- 1 medium summer squash, cubed
- 2 ears of fresh sweet corn, cut from cob, plus 1 more cup if adding to cornbread
- 1 1/2 inch piece of fresh turmeric, grated
- 1 can of black beans, drained and rinsed
- 1 can tomatoes
- 1 cup broth of choice or water
- 1 1/2 tbsp cumin
- 1/2 tbps smoked paprika
- salt and pepper to taste
- Fresh Herbs to garnish – I used fresh basil and parsley
- I added a cup of sweet corn to our corn bread recipe ! While the cornbread bakes, heat a couple tablespoons of your choice of oil (I used coconut) to medium high.
- Add onion, peppers, carrot, stirring occasionally until onion becomes translucent.
- Add summer squash, spices, grated turmeric and a few twists of salt and pepper, stir.
- Add canned tomatoes and broth, stir and reduce heat.
- Let simmer for fifteen minutes. Add black beans and fresh corn, stir. Let simmer for a few more minutes.
- Garnish and Serve with corn bread!