CSA Share for September 8 – Week #14
What you might find in your box this week?
Shallots Okra Eggplants
Hot & Sweet Peppers Carrots
Garlic Yellow Onions Radishes
Herbs Flowers Fingerling Potatoes
Tomatoes Cherry Tomatoes Beets
Bread of the Week …from Big Sky Bread Company
Cinnamon Walnut Raisin
A whole wheat bread with a hint of cinnamon and plenty of raisins and walnuts – great for toast.
Full Loaf Price: $6.25 Half Loaf Price: $3.50
Farm Fresh Brown Eggs …from Farm Stuff Farm
Price : $3.50 per dozen
***Please email Jennifer by Monday at 5pm if you would like to order eggs or bread***
Veggie / Herb of the week: Basil
This versatile member of the mint family adds a bright, slightly sweet, licorice-clove flavor to pretty much anything . Basil is usually green, though there are purple varieties, such as Opal Basil. Lemon basil, anise basil, clove basil and cinnamon basil all have flavors similar to their names. Basil is a key ingredient in Mediterranean cooking. Fresh basil should last 4-5 days. Wrap in a damp paper towl and refrigerate in a plastic or mesh bag. Prevent bruising by using a sharp knife and cutting just before serving. To slice many leaves a tonce, stack them, roll them up lengthwise (like a cigar) and slice crosswise. Expect dried basil to last up to 6 months. Remember for recipes 1 tsp dried = 1 Tbsp fresh.
Benefits of Basil: Basil qualifies basil as an “anti-inflammatory” food that can provide important healing benefits along with symptomatic relief for individuals with inflammatory health problems like rheumatoid arthritis or inflammatory bowel conditions. One serving (2 tsp dried) basil provides 60% of your daily vitamin K needs. Essential oil of basil, obtained from its leaves, has demonstrated the ability to inhibit several species of pathogenic bacteria (Staphylococcus, Enterococcus and Pseudomonas) that have become resistant to commonly used antibiotic drugs. While scientists use this research to try to develop natural food preservatives, it makes good sense to include basil and thyme in more of your recipes, particularly for foods that are not cooked such as salads. Adding fresh thyme and/or basil to your next vinaigrette will not only enhance the flavor of your fresh greens, but will help ensure that the fresh produce you consume is safe to eat.
The beta-carotene found in basil may help to lessen the progression of asthma, osteoarthritis and rheumatoid arthritis while protecting cells from free radicals and from further damage. Basil is also a good source of magnesium, which promotes cardiovascular health by prompting muscles and blood vessels to relax, thus improving blood flow and lessening the risk of irregular heart rhythms or a spasming of the heart muscle or a blood vessel. In addition to the health benefits and nutrients described above, basil also serves as a good source of iron, calcium, potassium and vitamin C.
Recipes of the week:
5 Ways to Enjoy Basil
from “Real Simple”
Procuitto Sandwich with Basil and Avocado – Drizzle split ciabatta with olive oil and fill with prosciutto, sliced avocado and whole basil leaves.
Pasta with Roasted Eggplant, Tomatoes and Basil - Toss cherry tomatoes and diced eggplant with olive oil, salt and pepper and roast at 400* until tender. Toss with cooked penne and torn basil leaves: dollop with ricotta and drizzle with olive oil.
Watermelon, Basil and Feta Salad – Drizzle cut- up watermelon with olive oil and sprinkle with crumbled Feta and torn basil leaves: season with salt and pepper.
Basil Aioli – Mix chopped basil leaves and fresh lemon juice into mayonnaise. Serve with grilled shrimp, roasted potato wedges, or cut-up raw veggies.
Basil Lemonade – In a saucepan, bring 1/2 Cup sugar and 1/2 Cup water to a boil; add 1 Cup basil leaves, remove from heat and let cool. Add a splash of the basil syrul to lemonade; garnish with basil sprigs.
