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Anise Hyssop
Anise hyssop is composed of erect branches of mint-and-licorice-scented, medium green leaves ending in fuzzy spikes of small lavender flowers. The flowers are edible and are charming crumbled into salads. The flowers are highly attractive to bees, butterflies, and hummingbirds.
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Greetings!
It is half way through the summer season and we are constantly picking, washing & sorting produce. We are so blessed!
In a few weeks we will be starting to think about the fall CSA and you will have access to sign up for a share. Be on the lookout for more information.
There are some new and different items in some of your boxes this week... Anise Hyssop, lemon balm, white peppers...There are recipes and information included in this letter.
Be sure to check out all the recipes and share yours on our facebook page.
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Clockwise from top left:
Poblano, Green Bell, Hungarian Hot Wax, Flamingo Bell (white)
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As always, we are so thankful for your partnership with us and we value you, our members more than we can say.
Blessings,
-Ashley, Ethel & the farm family
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Produce
Large
Summer Squash HHF
Cukes HHF
Tomatoes HHF
Peppers HHF
Eggplant HHF
Carrots HHF
White Onions HHF
Bok Choy HHF
Red & Green Romaine HHF
Peaches JC IPM
Green Kale HHF
Lemon Balm HHF
Anise Hyssop HHF
Celery HHF
Medium
Summer Squash HHF
Cukes HHF
Peppers HHF
White Onions HHF
Tomatoes HHF
Eggplant HHF
Red Romaine HHF
Kohlrabi HHF
Collards HHF
Thai or lemon Basil HHF
Peaches JC IPM
Celery HHF
Small
Summer Squash HHF
Cukes HHF
Peppers HHF
Tomatoes HHF
Peaches JC IPM
Red Romaine HHF
Carrots HHF
Oregano HHF
Nasturtium HHF
Red Russian Kale HHF
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Farms
Heavens Harvest Farm HHF
Joe Czajkowski JC IPM
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Produce of the week
Lemon balm
Lemon balm (Melissa officinalis L.) is a lemon scented member of the mint family.
Lemon balm arrived in North America with the early colonists, who used it to make potpourri and tea, to attract honeybees for honey production, and as a substitute for lemons in jams and jellies.
Lemon balm was also one of the plants grown at Thomas Jefferson's garden and farm.
ICED LEMON BALM TEA
This refreshing tea is concentrated so that it won't be diluted with extra ice. Enjoy it after a long morning
working in the garden.
8 cups water
15 orange pekoe tea bags
3 (5-inch long) sprigs fresh lemon balm
1 cup sugar
Juice of 1 lemon
Ice
In a large saucepan, bring water to a boil. Remove from heat and add tea bags, and lemon balm. Cover
and set aside for 5 minutes. Remove tea bags and lemon balm and discard. Stir in sugar until dissolved.
Add lemon juice. Chill for at least 1 hour. To serve, pour lemon tea over into a tall glass of ice.
Makes 8 servings
POPPY SEED AND LEMON BALM DRESSING
1/3 cup white wine vinegar
. cup powdered sugar
1 teaspoon dry mustard
1 teaspoon salt
. cup coarsely chopped onion
1 cup salad oil
2 tablespoons lemon balm leaves - chopped, firmly packed
1 tablespoon poppy seed
Combine sugar, mustard, salt, onions and half of the vinegar in blender. Blend well. Gradually add oil,
alternately with remaining vinegar and blend until a stable emulsion is formed. Add lemon balm and
poppy seeds. Pulse to quickly blend. Store in tightly covered container in refrigerator. Serve over fresh
fruit with salad greens or in glass bowl as a sweet salad.
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Recipes of the week
Zucchini, Bell Pepper, and Curry Paste
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large zucchini, sliced 1/3 inch thick on the bias
- 1 bell pepper, sliced into 1/2-inch-thick strips
- 2 teaspoons Indian curry paste (kalustyans.com)
- 1/2 teaspoon coarse salt
Directions
- Step 1
Heat olive oil in a large nonstick skillet over high heat. Saute zucchini and bell pepper until tender, 5 to 6 minutes. Stir in curry paste and salt. Serve warm, cold, or at room temperature.
Tex-Mex Chicken with Bell Pepper
Ingredients
- 1 green bell pepper (ribs and seeds removed), thinly sliced
- 1/2 medium red or white onion, thinly sliced
- 1 teaspoon olive oil
- coarse salt and ground pepper
- 1 boneless, skinless chicken breast half (6 to 8 ounces)
- 1/4 teaspoon ground cumin
- 1 ounce white cheddar cheese, grated (1/4 cup)
- 1/4 cup store-bought salsa, for serving
- toasted flour tortillas, for serving (optional)
- Step 1
Set toaster oven to broiler setting (or heat oven broiler, with rack set 4 inches from heat). Line toaster-oven pan (or rimmed baking sheet) with aluminum foil. Toss bell pepper, onion, and oil on pan; season with salt and pepper. Broil until vegetables are crisp-tender, about 10 minutes.
- Step 2
Push vegetables to one side; place chicken on the other. Season chicken with cumin, salt, and pepper; sprinkle with cheese. Broil until chicken is opaque throughout and cheese is browned, 15 to 20 minutes. Serve with salsa and, if desired, tortillas.
Eggplant and Mozzarella Melt
- 2 large eggs
- Coarse salt and ground pepper
- 3/4 cup plain dried breadcrumbs
- Olive oil, for baking sheet
- 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
- 1 loaf (8 ounces) soft Italian bread
- 2 cups store-bought tomato sauce
- 8 ounces part-skim mozzarella cheese, thinly sliced
Directions - Step 1
Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
- Step 2
Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
- Step 3
Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.
Kale with Tomato, Garlic, and Thyme
Ingredients
- 1 tablespoons plus two teaspoons extra-virgin olive oil
- 2 cloves garlic
- 2 cups cherry tomatoes
- 1 1/2 teaspoons fresh thyme leaves
- 1 pound boiled, chopped kale leaves
- Coarse salt and ground pepper
Directions
- Step 1
In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil. Toss with your choice of cooked pasta. (1lb)
Anise Hyssop Drop Cookies
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Preheat oven to 325�F.
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Line 2 to 3 cookie sheets with aluminum foil (lightly greased).
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Chop florets fine.
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With electric mixer, beat eggs till thick and lemon-colored.
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Add sugar and flower petals and beat for 5 minutes, then add vanilla.
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Sift together flour, baking powder and salt and add to egg mixture.
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Continue beating for 5 minutes longer.
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Drop batter by teaspoonfuls onto lined cookie sheets, spacing well apart.
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Bake till they begin to color (about 12 to 15 minutes).
Ingredients:
Directions:
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Combine flank steak with chopped herb, soy sauce, brown sugar, and sherry.
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Marinate for several hours.
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Remove meat from marinade, reserving any remaining sauce.
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Heat wok or large skillet, add oil and stir-fry meat quickly over medium-high heat till brown.
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Add chicken broth and remaining marinade and heat through.
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Stir in cornstarch mixture and cook, stirring till thickened.
Lemon Balm Vinaigrette Ingredients:
Directions:
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Mix all ingredients except for oil in a non-reactive bowl.
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Slowly whisk in the oil.
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Best prepared 1 hour in advance.
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Yield a little over 1 cup.
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Farm News
We are now into the part of the season where we pick Tomatoes every day
(and it seems like all day).
I have to say, this years crop might be the most delicious and bountiful crop of cherry tomatoes we have ever had.
They are delicious, warm right off the vine and are big and firm and beautiful!
Enjoy!!!
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