TWH 12.5.22
Area 2 Farms Local Organic Harvest for the Week of 5 December 2022
Chrysanthemum Greens Mix
(crystal lettuce & chrysanthemum greens)
Chrysanthemum greens are commonly used in Asian cuisine and have a slightly bitter and tangy flavor. They can be used in a variety of dishes. They can be used raw in salads, or they can be cooked in stir-fries and soups. When using chrysanthemum greens in a stir-fry, it is best to add them towards the end of the cooking process so that they retain their texture and flavor. Chrysanthemum greens are a good source of vitamins A, C, and K, as well as several minerals that are important during this season.
Radish Microgreens
Radish microgreens have a slightly spicy and tangy flavor, similar to full-grown radishes, but they are more tender and delicate. They are often used as a topping for salads, sandwiches, and other dishes. Radish microgreens are a good source of vitamins and minerals, including vitamins A, C, and K, as well as several B vitamins and minerals such as calcium, iron, and potassium. They also contain antioxidants, which can help protect the body from free radicals and promote overall health.
Buckwheat Shoots
Buckwheat shoots, have a slightly nutty and earthy flavor and can be used in a variety of dishes. Buckwheat shoots can be used raw in salads, or they can be cooked in dishes such as soups, stir-fries, and omelets. They can also be used as a garnish or topping for sandwiches, wraps, and other dishes. To use buckwheat shoots, simply rinse them well and pat them dry before using them in your recipe. They can be added to dishes whole, or they can be chopped and mixed with other ingredients.
Italian Blend
These herbs are often used together in pasta dishes, such as spaghetti with marinara sauce, and in pizza to add flavor to the sauce and toppings. The herbs can also be added to soups, stews, and casseroles for added flavor. Simply sprinkle over the dish you are preparing or mix it into the sauce or marinade for roasted meats to add flavor and aroma.
Living Basil Plant
The dark purple leaves are great for salads, pesto, or preserved in oils and vinegar. It pairs well with olive oil, garlic, vinegar, pasta, lettuce, vegetables, and anything tomato (in the bag!). Tear the leaves rather than chop them. Pick your leaves just before watering to get the most intense flavor. Let the plant tell you when it needs watering. It should start to wilt. Over-watering will dilute its flavor, while stressing it will increase the production and improve flavor. Leave your plant in the kitchen preferably out of direct sunlight. Purple Basil contains many vitamins and minerals, including vitamins A, C, and E, fiber, and antioxidants. Like other basil, it is packed with Vitamin K, which helps with blood clotting and aids in bone strength. Used medicinally for its antioxidants and antibacterial properties, basil oil provides an immune system during the Fall season.
Carrot Tops
Carrot tops are often discarded when carrots are harvested, but they should be used in a variety of dishes. Their slightly bitter and earthy flavor is perfect for soups, stews, salads, sandwiches, and wraps. They can be chopped and added to dishes, or they can be used whole.
Tomatoes
Perfect with basil (in the bag!), and herbs (in the bag!). Add to salads, eat raw, or put onto a sandwich. An excellent source of vitamins A, C, and E. They may also limit UV damage to your skin.
Buzz Buttons with Lemon Verbena
Buzz Buttons… Nature’s Pop rocks. When consumed, the flowers release an active compound that gives the mouth a numbing, tingling sensation and stimulates the salivary glands inducing a natural cooling effect
Try out the Buzz Button Cocktail
When You Are Ready to Use, Wash, Wrap, Seal, and Store in Your Refrigerator
