Posts by: Sarah Brewer
We grow several varieties of chard. You might see Ruby Red, Golden, White or a Rainbow of colors. Chard is a member of the beet family, but unlike beets, it is the leaves and stalks that are eaten. Chard’s leaves are always green, but the stalks can be a variety of colors ranging from red to yellow to white. High in Vitamins C, K, A and Iron, chard is one of the most nutrient-rich vegetables around.
Cilantro, or coriander leaves, is an annual herb and member of the carrot family. It is widely used in Mexican, Caribbean and Asian cooking. Cilantro has antioxidant and antibacterial properties and is said to aid digestion, anxiety and Type 2 diabetes.
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Collard greens are a part of the brassica family, along with cabbage and broccoli, but lacks a central “head”, so it is the oval-shaped leaves that are eaten. Collards are a good source of vitamin C and soluble fiber, and have nutrients with anti-cancer properties.
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Green garlic is young garlic which is harvested before the cloves have begun to mature. It resembles a scallion, with a deep green stalk and a pale white bulb, but has a garlicky taste.
Leeks, like garlic and onions, belong to the allium family. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables.
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Spicy and tangy, mustard greens are often associated with Southern slow cooking, but quick braising or fast stir-fries make this a quick fast meal.
We offer several members of the allium family in our boxes including spring onions, scallions, purplette onions, leeks and green garlic.
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We offer a few varieties of sweet peppers that grow nicely at the warmer sandier soils of the Lewis Rd farm. You may see green bell peppers, Padron peppers or Corno di Toro peppers. Some can be eaten raw and in salads, others for stuffing, roasting, soup, stews, relishes or pickling.
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We grow several varieties of potatoes, including Sangre, Romanze, and Desiree, all heirloom varieties.
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Romanesco broccoli is not really a true broccoli, it’s more properly classified as a cauliflower and is referred to both ways. If you think that veggies are boring, wait until you look at the amazing ”fractal” design in these beauties. AND they are delicious!
We offer spinach both bunched and loose at different times of the year. Packed with nutrition and flavor, spinach can be quickly steamed or boiled. Or it can be served raw as a spinach salad.
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We offer several different varieties of summer squash in our CSA boxes. You may find zucchini, patty pan or cousa squash during our summer months.
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The varieties grow on the High Ground farm are Seascape and Albion. Both varieties are excellent for our cool off shore climate and both are excellent to the taste buds.
We have been offering Beefsteak and Early Girl tomatoes in our CSA boxes during the warmer months.
INGREDIENTS:
15 oz (approximately 1 3/4 c.) roasted and cooled kabocha3 1/2 c. flour2 tsp. baking soda
1 tsp. sea salt (use regular salt if you must)
1 tsp. cinnamon
1 tsp. ground nutmeg
3/4 tsp. ground cloves
1/4 tsp. ground ginger
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Inspired by Farmer’s Daughter
INGREDIENTS:
1 cup squash puree 1 cup heavy cream 1 cup sugar 3 beaten eggsContinue reading »
This recipe is from a friend, adapted from a recipe in David Chang’s Lucky Peach.
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I was fishing for recipes at our family reunion and my auntie gave me this easy soup recipe. She says it is a big hit with her household. Instead of using canned beans, try it with your braised cranberry shelling beans or other white beans.
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Turnips are a root vegetable commonly associated with potatoes or beets, but their closest relatives are radishes and arugula, which are also members of the mustard family. They are packed with Vitamin C.
We offer purple-top turnips and Tokyo turnips.
Purple top turnips are a larger variety.
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This recipe was recommended by one of our members as an easy way to make delicious turnips. It is adapted from her ayurvedic cookbook. It is to be served with rice or other grains.
INGREDIENTS:
2 tsp oil 1/2 tsp whole cumin seeds 1 small onion 1 tsp minced garlic 8 cups turnips peeled and cubed 1/4 cup water 1/2 tsp turmeric 1 tsp sea salt cayenne pepper to taste 1 tsp maple syrupMETHOD:
Heat oil in a large pot on medium high. Add cumin seeds and let sizzle for 30 seconds. Add onions and saute for 4-5 minutes until golden. Add garlic and ginger and saute for one minute. Add turnips, water, turmeric, salt and cayenne. Toss to mix. Reduce heat to medium. Cover with lid and cook for 30-40 minutes until turnips are soft. Add more liquid if needed. Add maple syrup and mash. Season to taste.