Your bananas are one of our sweet varieties, and will ripen in roughly 7-10 days. You could also try cooking with them as a starch like potatoes. The simplest preparation is to boil them, with the skins removed either before or after cooking (click the link for this website for instructions).                                
The mangoes today are picked ready but are still green - use them in a savory slaw or wait 5-10 days for these tasty fruits to ripen. 

Wait until the avocadoes just begin to soften (at least 3-5 days) before cutting open.

Genips, similar in taste and related to lychee, are the fruits of Melicoccus bijugatus. They are known by various names throughout the Caribbean - guinep, ginnip, and kenep in Dominica, Guyana, Haiti, Belize, the Bahamas and the U.S. Virgin Islands; guaya, gnep, guinep, and skinnip in Jamaica and St. Kitts; talpa jocote, canepa and quenepa in Puerto Rico; and Spanish Lime, limocillo, genepa and xenepa in the Dominican Republic. 

To eat these, just crack open the protective outer shell, then suck the tasy pulp off of the large central seed. The seeds are often discarded, but they can actually be roasted or boiled then eaten like chestnuts. Check out this old newspaper article from the USVI on the nutritional content of genip seeds and some ideas on preparation

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

Happy Fall!

We are officially past the Autumnal Equinox, which means the daylength is starting to shorten again on our tropical island. This is good news for our daylength-sensitive crops like Winged Beans, which flower and set fruit as daylength decreases.

We have some new and exciting vegetables and herbs for you this week!

We're growing several different varieties of eggplant including heirlooms like Listada di Gandia and Rosa Bianca (purple and white colored eggplants) in addition to Snowy, a slender all-white variety, and Traviata, a deep purple violetta-type. If you're not sure how to prepare eggplant, try some of the recipes below. We've seen several eggplant converts since we started farming, so if you're usually not eggplant's greatest fan, give these sweet organic fruits a shot.

Parsley pairs well with egpplant - try it in the Mediterranean eggplant spread 'baba ganoush' (recipe below), or finely chopped as an addition to any Italian or Mediterranean dish. Parsley is one of the main ingredients in Tabboulleh, a fresh bulgur salad - try the recipe below!

You have more tromboncino squash this week. This heirloom summer squash, popular in Italy, is grown for it’s fine, firm texture and outstanding nutty flavor.  Unlike other summer squash like zuchinni, which is of the Cucurbita pepo family, trimboncino is Cucurbita moschata, like butternut squash and some calabazas.  It is also much more tolerant of the tropical pests and diseases that can make growing summer squash challenging in the islands.  Enjoy tromboncino exactly as you would a zucchini or crookneck squash – try it grilled

Happy eating!

Claudia and the crew at Ridge to Reef Farm 



Photo above: Passionfruit and flower in the CSA fields

Farm Recipes
 
Grilled Marinated Eggplant
2 large eggplants 
Kosher salt
1/3 cup olive oil
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon smoked paprika
1/2 teaspoon cumin
4 large garlic cloves, roughly chopped
Juice of 1 lemon, about 2 tablespoons
1 tablespoon soy sauce

1. Heat the grill. Slice the eggplant into lengths and put in a large bowl. Sprinkle lightly with kosher salt and set aside while making the marinade.

2. Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Place the eggplant onto the grill and cook for 10-15 minutes until very tender and slightly browned. Or roast in a 400F oven for 30 to 40 minutes. Remove from the grill and cool slightly, then cut into cubes. 

3. Whisk together the lemon juice and soy sauce in the same bowl that held the marinade. Return the eggplant to the bowl and toss with the lemon juice mixture.

Recipe courtesy Kelly Rossiter


Baba Ganoush
2-3 medium-sized eggplants
1/2 cup  tahini (roasted sesame paste)
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and smashed
1/8 teaspoon chile powder
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or cilantro leaves

Directions
Preheat the oven to 375F . Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)

Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance. Remove from oven and let cool. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.

Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.

Recipe courtesy of Trusted Earth Farm & Forage CSA



Tabouleh Salad
1/2 cup medium grain bulgur 
1 1/4 cups water 
1 bunch flat-leaf parsley, roughly chopped 
1 1/2 cups diced cucumbers (peel if desired)
1/4 cup green onions chopped, both white and green parts
1/4 to 1/2 cup loosely packed, roughly chopped mint leaves (optional) 

Dressing:

1/4 cup freshly squeezed lemon juice 
1/4 teaspoon minced garlic 
Pinch kosher salt 
1 tablespoon extra-virgin olive oil 

Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid.

To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt, and oil. Taste and adjust seasonings.

In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings.



Parsley Pesto
Ingredients: 
2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or nutritional yeast (or to taste)
2/3 cup olive oil
Salt and pepper

Directions:
In a food processor or blender place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

The recent bursts of sunshine are bringing out the sweetness of our fruits on the farm!

You'll find two different kinds of bananas in your share today - a smooth, sweet eating variety (bacubas, photo on the left), and an angular cooking variety (saba, photo on the right). They will ripen in roughly 7-10 days, or try using the cooking bananas while still green, as a starch like potatoes. The simplest preparation is to boil them, with the skins removed either before or after cooking (click the link for this website for instructions).

The mangoes today are picked ready but are still green - use them in a savory slaw or wait 5-10 days for these tasty fruits to ripen. 

Carambola, also called star fruit for its shape when sliced, is from the Averrhoa carambola tree. Native to Indonesia, the Phillipines, Malaysia, Bangladesh, Sri Lanka and India, starfruit is now grown in many tropical and subtropical countires throughout the world. The starfruits are great for fresh eating (like an apple), but can also be juiced or sliced into salads.

Wait until the avocadoes just begin to soften (about 3-5 days) before cutting open.

Genips, similar in taste and related to lychee, are the fruits of Melicoccus bijugatus. They are known by various names throughout the Caribbean - guinep, ginnip, and kenep in Dominica, Guyana, Haiti, Belize, the Bahamas and the U.S. Virgin Islands; guaya, gnep, guinep, and skinnip in Jamaica and St. Kitts; talpa jocote, canepa and quenepa in Puerto Rico; and Spanish Lime, limocillo, genepa and xenepa in the Dominican Republic. 

To eat these, just crack open the protective outer shell, then suck the tasy pulp off of the large central seed. The seeds are often discarded, but they can actually be roasted or boiled then eaten like chestnuts. Check out this old newspaper article from the USVI on the nutritional content of genip seeds and some ideas on preparation

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

There's plenty of sunshine at the farm, and the plants and the solar panels are drinking it up.  We hope you're enjoying this taste of summer before the fall rains move in!

Tromboncino is an heirloom summer squash that is popular in Italy.  We grow it because of it’s fine, firm texture and outstanding nutty flavor.  Unlike other summer squash like zuchinni, which is of the Cucurbita pepo family, trimboncino is Cucurbita moschata, like butternut squash and some calabazas.  It is also much more tolerant of the tropical pests and diseases that can make growing summer squash challenging in the islands.  Enjoy tromboncino exactly as you would a zucchini or crookneck squash – try it grilled!

Okra is excellent fried or sauteed, or used in a chili or gumbo. Use it whole, or chop into one to two inch sections. Our red burgundy okra is prized for its striking color and tenderness even in the large pods. When cooked it turns the more familiar green okra color. Check out the recipe below!

Garlic Chives are a delicious alternative to green onions, garlic or regular chives. Use them in a similar way - they can be eaten raw and added towards the end of any dish, or sautée them in oil for even more aromatic flavor just like you would garlic. 

Thai Basil can be stored in the refrigerator bagged as-is, or you can place the stems in a jar of water and harvest the leaves as needed, while enjoying it as a flower bouquet. The flowers are edible, and make a nice tea as well. The leaves are extremely aromatic, can be eaten raw and also stand up well when cooked. Check out this ingredient spotlight (with recipes) from the Kitchn.

Arugula is a highly nutritious green that is great as a base for salads. If you prefer, arugula can also be cooked briefly like spinach, until just wilted - it makes a good accompaniament for pasta, especially with a basil pesto sauce.

Your bananas are either green or ripe - if still green, allow them to ripen for 5-10 days. These are all sweet-eating bananas. 

The cucumbers are thin-skinned Asian variety, so it's up to you whether or not to peel them. They are delicious sliced into any salad. 

Happy eating!

Claudia & Jim and the crew at Ridge to Reef Farm 

Photo above: Pumpkin vines in flower.

Farm Recipes

Okra That Doesn’t Taste Much Like Okra 
Ingredients:
1/2 lb. raw okra, sliced into thin rounds
1/2 teaspoon salt
1 teaspoons cumin
1 teaspoons chili powder
a healthy sprinkle of garlic powder 
1/2 oz. ground almonds (optional)
1 teaspoon olive oil

1. Preheat the oven to 400 degrees.
2. Slice okra into rounds. Enjoy the pretty star shape in an attempt to ignore the slime. Trust me: you’re an adult – you can get over the slime.
3. Mix remaining ingredients except olive oil and set aside. 
4. Toss okra with olive oil in a large bowl, then the sprinkle spice/almond blend over the top and mix well. 
5. Transfer to a baking sheet and spread into a single layer. (I originally wrote “cookie sheet” in that sentence. When was the last time I used my BAKING sheet for cookies?! That damn thing should be called a veggie sheet. Anyway….) Pop into the preheated oven and bake for 20-25 minutes. The okra should be starting to brown but not too shrunken and dehydrated.
6. Eat with your fingers like popcorn! The okra doesn’t quite get crunchy, but the oil+almond combo plus the high heat of the oven makes it tender-crisp and flavorful.


Tromboncino Squash Fritters
Serve the fritters when they are hot and crunchy with some tzatziki (see recipe below)

2 sweet peppers, finely chopped (optional)
1 small finely chopped red onion
1 tbsp chopped garlic chives
3 tbsp flour (more as needed)
1 tsp baking soda
2 eggs
Salt & pepper
Sunflower oil, or other cooking oil

1. Mix the squash, peppers, onion and chives in a bowl. Add the eggs and stir the mixture until all the ingredients have combined.
2. Add enough flour to bind the mixture together (add more flour if the mixture is still runny). Season to taste.
3. Heat 1/2 cm of sunflower oil in a shallow frying pan until fairly hot.
4. Spoon dollops of the mixture into the oil and turn the heat  down to medium. Cook for 2-3 minutes on each side, until golden.
6. Drain on some kitchen roll or crumpled newspaper and serve hot with tzatziki.



Tzatziki Sauce
2 cups plain Greek yogurt (like Chobani; if desired, substitute other yogurt for Greek)
2 cups cucumber, diced
2 tablespoons fresh lemon juice (or other citrus)
2 garlic cloves, minced
2 tablespoons fresh dill,basil, chives or other herbs, finely chopped 
Salt and pepper, to taste

1. In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and herbs. Stir until well combined. Taste and season with salt and pepper. If you have time, chill before serving.

*Serve with vegetables, pita bread, crackers, bread, falafel, meat/fish, souvlaki, or gyros. Will keep in the refrigerator 2-3 days. Stir before serving.


Sesame Noodles with Thai Basil
1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
1 bunch garlic chives, thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced chives and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.
Recipe adapted from epicurious


Vegetarian Pho (Vietnamese Noodle Soup)


Broth
1 large onion, peeled and halved
2-inch piece fresh ginger root, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise 
2 cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped

Noodles
1/2 pound dried flat rice noodles (known as bánh phá»ï¿½; use 1/16", 1/8", or 1/4" width depending on availability and preference) 

Toppings (optional)
Protein such as fried or baked tofu, tempeh, beans or seitan
Vegetables such as summer squash, yardlong beans, arugula, peppers, bok choy

Garnishes
1/2 onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: garlic chives, Thai basil, culantro, cilantro
Hoisin sauce, sriracha (optional) 

For the broth
Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water. 

In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, soy sauce, carrots, and charred onion and ginger.

Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

For the noodles
While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)

For the toppings (optional)
While broth is simmering, prepare toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, etc. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth. 

To serve
Divide noodles between two bowls. Arrange toppings over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side, which diners should add to taste.

The September rains are helping mature a variety of tasty fruits!

The mangoes today are picked ready but are still green - use them in a savory slaw or  wait 5-10 days for these tasty fruits to ripen. 

Everyone this week is receiving coconuts - don't be alarmed by the hard exterior, they are easier to open than you might think! These coconuts have delicious, nutritious water inside, and young meat called "jelly". Everyone at the farm has their favorite way to open coconuts - Jim likes using a cordless drill, for efficient and effective access to the tasty coconut water. Nate likes practicing his bush skills by using a sharp machete to chop off one end until the coconut breaks open. Tell us your preferred method!

Keffir limes can be used like regular limes, and the leaf of this tree can be used like a bay leaf in soups, stews and curries - add one or two leaves near the start of the recipe, then remove it towards the end before serving.

Wait until the avocadoes just begin to soften (about 3-5 days) before cutting open.

Genips, similar in taste and related to lychee, are the fruits of Melicoccus bijugatus. They are known by various names throughout the Caribbean - guinep, ginnip, and kenep in Dominica, Guyana, Haiti, Belize, the Bahamas and the U.S. Virgin Islands; guaya, gnep, guinep, and skinnip in Jamaica and St. Kitts; talpa jocote, canepa and quenepa in Puerto Rico; and Spanish Lime, limocillo, genepa and xenepa in the Dominican Republic. 

To eat these, just crack open the protective outer shell, then suck the tasy pulp off of the large central seed. The seeds are often discarded, but they can actually be roasted or boiled then eaten like chestnuts. Check out this old newspaper article from the USVI on the nutritional content of genip seeds and some ideas on preparation

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

The fields are plentiful from the September rains and we're sharing this week's abundance with you!

Moringa Pods are the fruits of the Moringa oleifera tree, which is known for its high nutritional value. Many parts of the Moringa tree are edible including the leaves, young and mature pods and seeds. The flesh inside the pods has a flavor reminiscent of asparagus or peas, and can be prepared in a similar manner. Our recommended cooking method is to cut off the ends, then cut the pods into thirds and steam in a pot with 1-2" of water for 5-10 minutes. You can eat them as an appetizer like edamame - just scrape the flesh off of the pods. You can also scrape out the interior (flesh and seeds) and use it in any dish as a substitute for asparagus or peas. For more information, check out the recipe below, and the website:  http://www.themoringa.com/moringa-oleifera-tree/moringa-fruits

Parsley is much more than just a garnish - it is a delicious vegetable that can be prepared in a pesto with or as a substitute for basil; in the classic meditteranean dish tabouli with bulgur wheat, cucumbers and lemon juice; or chopped and mixed with soups, salads, stir-fries or any dish. It is an excellent source of folic acid and vitamins A, C and K. Check out the recipes below!

Holy Basil (Ocimum sanctum), also called Tulsi Basil or Sacred Basil, is a relative ofbasil in the mint family. It is commonly cultivated in South Asia for medicinal and religious purposes, and is often grown around temples and homes. Holy Basil is used in Ayurvedic medicine as an adaptogen, to reduce cellular sensitivity to stress. It can be used as a seasoning similar to basil in Thai cooking, or it can be taken as an herbal tea - more reminiscent of mint than basil tea. You can place the stems in a vase or jar of water like a flower bouquet, or store the bunch in a plastic bag in the fridge. Check out the recipes for Holy Basil below.                         

You have either beans or okra in your box today-

Yardlong Beans (Vigna unguiculata subsp. sesquipedalis) are a type of legume that can be prepared and eaten just like green beans, even though they belong to a different genus than the common stringbean. Despite the name, they are only actually about 1.5 to 2 feet in length. They are also known as chinese long beans or asparagus beans, and are a tropical/subtropical annual vine. There are several different colors and varieties, ranging from green to red. Their flavor and texture are best when the beans are cut into smaller sections and sauteéd, stir-fried, braised, steamed, stewed, roasted or cooked in a curry. The beans are an excellent source of protein, vitamin A, B vitamins, iron, phsphorus and potassium.

 Okra is excellent fried or sauteed, or used in s chili or gumbo. Just chop into one to two inch sections. Our red burgundy okra is prized for its striking color and tenderness even in the large pods. When cooked it turns the more familiar green.

Cranberry Hibiscus is making a comeback in tis week's share- try this burgundy leaf in your salad, or cook it briefly like spinach either alone or mixed with other greens. 

Your bananas are either green or ripe - if still green, allow them to ripen for 5-10 days. These are all sweet-eating bananas. 

Bok Choy is excellent raw or stir-fried. Try it chopped finely for a crunchy green salad, or cook it briefly with ginger, garlic and tumeric - maybe even a bit of sugar to offset any of the natural bitterness.

The cucumbers are thin-skinned Asian variety, so it's up to you whether or not to peel them. They are delicious sliced in any salad. 

Happy eating!

Claudia and the crew at Ridge to Reef Farm 

Photo above: CSA field with okra, yardlong beans and cucumbers.

Farm Recipes

SAUTEED MORINGA PODS
1 bunch fresh moringa pods                   
2 tbsp. coconut oil or olive oil 
1 tsp. minced garlic                              
1 tsp. sea salt
1/2 onion, sliced                                  
1 cup pigeon peas or other beans, cooked (from can or dry beans)
1 bunch seasoning pepper, chopped                   
1 bunch yard-long bean pods cut into 1-1/2" lengths and sliced lengthwise

Cut moringa pods lengthwise into 4 pieces. Slice white pulp including tender seeds. Discard outer covering. Cut pulp into 1-1/2 inch lengths. Sautee garlic, onion, and seasoning pepper. 

Cover, and cook 2 minutes. Season with sea salt. Add beans, and cook 3 minutes. Add moringa pulp and yard-long bean. Cover, and cook 10 minutes.   


Holy Basil Tea
Bring 1 quart of water to a boil. Pour over 1/4 cup to 1/2 cup of Holy Basil leaves and flowers. Let steep 10 minutes, covered. Enjoy hot or iced.

Variations:
- Add lemongrass, mint or other herbs with the basil. 
- Sweeten with honey or agave, if desired.


Tabouleh Salad
1/2 cup medium grain bulgur 
1 1/4 cups water 
1 bunch flat-leaf parsley, roughly chopped 
1 1/2 cups diced cucumbers (peel if desired)
1/4 cup green onions chopped, both white and green parts
1/4 to 1/2 cup loosely packed, roughly chopped mint leaves (optional)

Dressing:
1/4 cup freshly squeezed lemon juice 
1/4 teaspoon minced garlic 
Pinch kosher salt 
1 tablespoon extra-virgin olive oil
 
Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid.
To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt, and oil. Taste and adjust seasonings.
In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings.
 

Parsley Pesto
Ingredients:
2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or nutritional yeast (or to taste)
2/3 cup olive oil
Salt and pepper

Directions:
In a food processor or blender place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.


Chicken with Holy Basil  (Gai Pad Gaprow)
Ingredients:
3 cloves garlic, chopped finely
3 Thai chili peppers, chopped finely
1 cup chicken, chopped coarsely (~1 chicken breast)
1 red jalapeno pepper, cut into thin strips
1 Tablespoon oyster sauce
1 teaspoon thick black soy sauce
1 teaspoon thin soy sauce
1 cup Thai holy basil leaves
2 eggs

Instructions:
1. Cook the chopped garlic and chilis in a good amount of oil (2-4 Tablespoons) over high heat until the garlic is golden brown.
2. Add the chopped chicken and cook until it is done. While it's cooking, use the spatula to break apart any pieces that clump together.
3. Add all three sauces and saute a minute longer. Do a taste-test here and adjust seasonings if needed.
4. Add the red pepper slices and cook till almost done. Then add the holy basil. Saute just until the basil is wilted, then remove from the heat.
5. Remove the pad gaprow from the wok and return to burner with a little additional oil. Allow the oil to get very hot and then crack an egg into it and allow to fry to your desired level.
6. Serve pad gaprow alongside jasmine rice with the fried egg sitting on top.
Recipe from the blog Rachel Cooks Thai


Cucumber-Dill Soup with Scallions
Thank you to our CSA member Lana from St. John for this cucumber recipe!

5 cucumbers, peeled and seeded
1 bunch scallions
1 bunch dill, ends picked
1 clove garlic
Juice of 3 lemons
1 quart buttermilk
1 cup plain yogurt
Salt and pepper
Dash of Tabasco

1. Thinly slice half of the cucumbers and half of the scallions, set aside.

2. Coarsely chop the other half of the cucumbers and scallions and transfer to a large bowl. Mix in the dill, garlic, lemon juice, buttermilk and yogurt. Season with salt and pepper and purée in a blender or food processor. 

3. In a large bowl mix together the purée and the sliced cucumbers and scallions. Adjust seasoning with salt, pepper and Tabasco to taste. Chill at least 2 hours. 

Makes 2 quarts


STIR FRIED BOK CHOY WITH GINGER AND GARLIC 

2 teaspoons olive oil
1 clove garlic, minced
1 tablespoon minced fresh ginger
4 cups chopped fresh bok choy (1-2 heads)
1 tablespoons tamari or soy sauce
Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

The Septermber rains are helping mature a variety of tasty fruits!

The bananas this week are a smooth, sweet eating variety - either dwarf cavendish or bacuba - which should ripen in roughly 7-10 days.
                                    
Carambola, also called star fruit for its shape when sliced, is from the Averrhoa carambola tree. Native to Indonesia, the Phillipines, Malaysia, Bangladesh, Sri Lanka and India, starfruit is now grown in many tropical and subtropical countires throughout the world. The starfruits are great for fresh eating (like an apple), but can also be juiced or sliced into salads.

The avocadoes are decadently creamy and buttery. They are excellent for guacamole and savory dishes, but can also be used to make smoothies and desserts. These avocadoes should ripen in 3-5 days - wait until the skin yields to gentle pressure.

Genips are tasty lychee-like fruits. To eat, just crack open the protective outer shell then suck the sweet pulp off of the large central seed. 

Try breadfruit in either sweet or savory meals. It's a versatile fruit that can be eaten at any stage of development - as a starch when green (like potato), or like pureed pumpkin when ripe.  Check out the Breadfruit Institute for recipes.

Enjoy the harvest,

Jim & the crew at Ridge to Reef Farm

From the Field   
                                                                        
Here on St. Croix tropical storm Gabrielle brought a lot of dark, grey weather, with a few breaks of sunshine, rainbows and colorful sunsets. The plants have had mixed responses to the downpours - our eggplant and pepper transplants relished the needed moisture; but some of the recently sown salad mix and the yardlong beans have been experiencing some effects of fungal diseases from the excess residual moisture. 

One of the practices we use on the farm to control disease is crop rotation. We plan our plantings in such a way that plants from the same family like tomatoes and eggplant from solanaceae and cucumbers and pumpkins from cucurbitaceae are planted in a new location every season, to avoid spreading diseases, insects and pathogens that can remain in the same location. We can also plant crops that have lower fertility requirements after crops that have high fertility requirements in the same location to make use of the limited space we have available to us on the farm, then follow with a nutrient-giving cover crop that returns nitrogen to the soil for future crops.

Stay dry this hurricane season, and happy eating!

Claudia & the crew at Ridge to Reef Farm 

Photo above: Eggplant in the CSA fields

What's in Your Box

Yardlong Beans (Vigna unguiculata subsp. sesquipedalis) are a type of legume that can be prepared and eaten just like green beans, even though they belong to a different genus than the common stringbean. Despite the name, they are only actually about 1.5 to 2 feet in length. They are also known as chinese long beans or asparagus beans, and are a tropical/subtropical annual vine. There are several different colors and varieties, ranging from green to red. Their flavor and texture are best when the beans are cut into smaller sections and sauteéd, stir-fried, braised, steamed, stewed, roasted or cooked in a curry. The beans are an excellent source of protein, vitamin A, B vitamins, iron, phsphorus and potassium.

Genovese Basil is the the traditional Italian pesto basil. Store unwashed basil in a plastic bag in the refrigerator vegetable crisper, but for no longer than a few days. To avoid discoloration, you can purée the basil in a blender or a food processor and top it with a protective layer of olive oil. You can even freeze this in ice cubes and save for later!

Mixed greens can be eaten raw as salad greens, or cooked briefly until just wilted. We grow a gourmet blend of highly nutritious greens, whose young leaves are tender and tasty. Try making a salad with radishes sliced on top! Radish greens are edible and similar in taste to mustard greens, so they are best cooked to remove some of their spicy flavor.

Okra is excellent fried or sauteed, or used in s chili or gumbo. Just chop into one to two inch sections. Our red burgundy okra is prized for its striking color and tenderness even in the large pods. When cooked it turns the more familiar green.

Farm Recipes 

STIR FRIED BOK CHOY WITH GINGER AND GARLIC
2 teaspoons olive oil
1 clove garlic, minced
1 tablespoon minced fresh ginger
4 cups chopped fresh bok choy (1-2 heads)
1 tablespoons tamari or soy sauce
Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.


BASIL PESTO

• 2 cups, washed, loosely packed stemmed fresh basil
• 1/2 cup walnuts, sunflower seeds or pine nuts
• 2 cloves fresh garlic
• 1/4 olive oil
• 1 Tbsp. lemon juice
• 2-4 Tbsp. Water to thin out
• Sea salt, to taste
• optional: parmesan cheese or nutritional yeast, to taste

1. Put the basil, parsley, nuts and garlic in the food processor and process.
2. Then add oil, a little water, lemon juice and sea salt.
3. Process again. If desired, add parmesan cheese or nutritional yeast.
4. Store in the refrigerator and allow the flavors to blend.