This first fall share will include:
Arugula, Persimmons (astringent variety), Roselle, a mix of Purple Majesty & Red New Potatoes, Red Radish, Cucumbers and Sweet Italian Basil
Red Radishes-These ruby red beauties are as tasty as they are beautiful, make sure to take the tops off to lengthen their life and keep them from shriveling up. The greens will suck the water out of the root causing them to dry out and wrinkle up. Cut the greens, give them a good wash, and toss them in your chopped salad combined with some spicy arugula from this weeks share.
Purple Majestic & New Red Potatoes- This mix is comprised of the old faithful new red potato paired with a purple majestic, most have yet to encounter. These purple majestic potatoes are a radiant purple on the inside. Cook this thin skinned variety as you would any other potatoes, they will lose a bit of their rich color and transform to a light pale purple ensuring their star role in Rainbow potato salad.
Cucumbers- Everyone knows cucumbers are healthy, however, not everyone know exactly why. Cucumber, a member of the cucurbits family (the same family as watermelon and gords) is made up of 96% water making them super hydrating, aiding in skin and health detoxification. Cucumbers make great juice, follow these instructions on how to juice cucumbers for a refreshing & hydrating addition to smoothies, cocktails or sparkling water.
Making Cucumber Juice
- Chop the cucumbers into large chunks (leave the skin on, most of the nutrients come from the skin). …
- Place the chunks into a food processor or blender. …
- Blend the pieces on a medium or high speed. …
- Place a mesh strainer over a large bowl (double strain with a cheesecloth or coffee filters).
- Pour the cucumber into glasses, chill and serve
You can also store fresh cucumber juice in a sealed container inside the refrigerator for one week.
Persimmon- The majority of the persimmons we sell at the markets and in our CSA shares are unripe, this is because they are so tender and fragile when they ripen that it would be impossible to transport them without making a gooey mess. DO NOT EAT them unripe or you will get a bitter, mouth puckering surprise. Give them a few days on the kitchen window sill and they will be melt in your mouth soft and delicious. If you pick it up and you think it’s going to melt in your hand, it’s ripe and ready to eat. Peel the skin off (it should just fall off) and spread on your morning toast or you can eat it like a seedless plum but wear a bib!
Arugula- This spicy green will stand alone for a bold and intense flavor, mix it with some other greens and lettuce varieties for a diluted flavor and to make it go further. Throw the tops of your radishes in with some arugula and toss with some olive oil dressing created by longtime friend of the farm chef Amy Rupert Secol. Mellow out the flavor by adding some creamy cheese like goat cheese or feta.
Sweet Italian Basil- So fragrant you may want it to sit on you kitchen countertop for a week rather than eat it, however, if should choose to do so, make sure to try it on top of pizza, chopped up with your green salad or mixed in your rice or quinoa. If leaving it on the countertop make sure to treat it as you would cut flowers- changing the water daily and trimming the stems, this will lengthen it’s life to at least a week. Tips to store Basil
Roselle- believe it or not this is the flowering seed pod of the Hibiscus plant. Not the variety you see on the tropical lawns, but a variety called Roselle. This seedpod makes a beautiful flower, which eventually falls off to leave behind an edible seed pot that is super nutritious with a flavor similar to that of a cranberry, hence it’s nickname “The Florida Cranberry.”
Peel the petals off of the seed pod and use them as you would a Craisin, atop salads or mixed in baked goods. Follow the directions on the card included in your share to create a wonderful, nutritious, energy boosting Hibiscus tea the color of bright red Kool-Aid. It’s a crowd pleaser for sure. Kid tested and mother approved (add a bit of honey or organic cane sugar for the sweet tooth’s). Don’t have the recipe card in your share? follow this quick and easy recipe…
Simply bring the roselle calyxes in 1/2 gallon water to a boil, reduce to a simmer and let steep for 20-40 minutes, depending on desired strength. You may need to add more water if it is too concentrated. Sweeten to taste with honey, sugar or agave. Allow to cool and serve over Ice.
Tune in next week for the second fall share of the season.
Peace, Love, & Good Clean Food! -Shani