Professional Documents
Culture Documents
June
Homegrown
We are always striving to grow flowers, herbs, and produce that are superb in taste. Always using and picking the goods at the peak oft the season.
Quality
The herbals you receive in your monthly share have been lovingly prepared with the most supreme ingredients.
Style
Awareness or delicate perception, especially of aesthetic qualities. We love the hand-made look and feel of our herbals & hope you have too!
Let them eat cake or flowers, herbs and sweet garden harvest!
The spring season has blessed our garden and us with abundance. We continue to feel grateful, humbled and joy-filled as we create these herbals.
Our cherry picking was a family activity that everyone had great fun doing together. I think this may be partly why the cherry jam turned out SO delicious. We used black tartarian cherries, which are very deep, ruby red and taste so very sweet. In sort of following a recipe, I realized that I am continually finding myself using WAY less sugar than called for. The cherry jam you find in your CSA share was combined using local honey, agave nectar and less than the called-for sugar. Enjoy it on everything! Just RELAX! And when doing so, take a bath and use these very silky, nottoo-drying bath salts to help ease the soreness of an aching body, a buzzfilled mind, or all the beautiful chaos that might be in your life. Using freshly harvesting catnip, we combined the glorious pink Himalayan salts to make that sweet, oh-so Spring-like purple and pink must have. Chamomile essential oil is excellent for the nervous system as well as the gastrointestinal system as it can be quite bitter. Calming all around.
Basketful of freshly harvested cilantro, squash blossoms, nasturtiums, and calendula flowers. Our version of an authentic South American marinade, we have created a very fresh, pesto-like, twist on the age-old parsley chimichurri. The label says it all, but if you would like to make a fresh batch of your own, this is what you will need. Enjoy! 2 cups fresh cilantro (&/or parsley) 3-6 cloves garlic 2 Tablespoons chopped onion cup olive oil 2 Tablespoons red wine (optional) 1 Tablespoon lime juice (optional) Kosher salt & red pepper flakes to taste per batch, add a few nasturtium and calendula blossoms and 1 fat squash blossom. Pulse onion & garlic first, then add all the greens & flowers last add spices & liquid.