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.

Welcome to the Fall Fruit Share with Ridge to Reef Farm! 

You'll find the week's harvestlisted in the column on the right, and occasional descriptions of the fruit and recipes here. 

This week the fruit share is quite diverse. You'll find two different kinds of bananas - both a smooth, sweet eating variety (bacubas, photo on the top), and an angular cooking variety (saba, photo on the bottom). They will ripen in roughly 7-10 days.

In the small paper bag you'll find some limes, and a small plastic bag of mini red berries called Miracle Fruits (pictured in the right mid-section of the photo above).

The Miracle fruit (Synsepalum dulcificum) is a perennial shrub or small tree native to West Africa.  It grows well without supplemental fertility or water on our farm.  The small, mildly sweet fruits have the remarkable ability to alter one’s palate, making sour things taste sweet!  

This change in flavor is due to a protein called miraculin, which binds to your taste buds and, under acidic conditions, activates sweet receptors. To experience the effects, pop the fresh fruit in your mouth and carefully chew and suck the pulp – there is a large seed in the middle. After about a minute, you can try a lime wedge (included in your box) or anything else that is generally sour. The change in your palate will last about an hour, so enjoy. Try a mixed drink with rum and a lime squeeze for a flavor you’ll never forget! 

The sugar apple (Annona squamosa) is the most widely grown of all the species of the Annonaceae family, which include cherimoya and soursop.  The popularity is well deserved, since these fruits are delicious when ripe. They are very sweet, with a pleasantly creamy and somewhat gritty texture reminiscent of ripe pears.  To eat it, wait until the flesh is very soft (3-5 days) and then tear or slice it in half.  The entire interior, except for the seeds, is edible.  Simply separate the flesh from the seed in your mouth.

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. 

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm


Photo above: (left to right) Sugar apple, lime, miracle fruit

From the Field                                                                            
Welcome to the Fall Community Supported Agriculture program at Ridge to Reef Farm! We have an abundance of Certified Organic produce in the fields that we're growing just for you as shareholders of the farm. 

Seasons here in the Virgin Islands are a little different than in the states. While we reap the benefits by having pleasant, warm weather and refreshing Christmas winds in the winter, the plants experience experience different micro-climates and different forms of insect pressure throughout the year. In order to account for these changes in weather and the resulting pests and diseases, we grow a diversity of vegetables, fruits and herbs and rotate them in our fields. This means we don't always have a certain crop like tomatoes or pumpkins (which we will have in the winter), but we do grow as much and as diversely as possible. In addition, as the only certified organic farm in the territory we commit to a nationally recognized standard of farming called the National Organic Practices (NOP). You can count on us to use only sustainable farming practices at Ridge to Reef Farm. If you're curious, feel free to ask your farmers question when you pick up your produce. 

Thank you for helping us grow food for the Virgin Islands! We couldn't do it without you.

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

Photo above: Beans in the CSA terraces

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.

Sweet Peppers come in many shapes, sizes and colors. This fall we're growing both bell and pimento-type sweet peppers that come in shades of purple, yellow, orange, red and green. Some of these have a pointed tip and may deceive you into thinking they're hot, but they are in fact sweet peppers. Today you'll find mostly green bell peppers in your share.

Cucumbers from our most recent planting are just starting to produce fruit. You're getting the pick of the crop today. Try these tasty, thin-skinned Asian cucumbers sliced in any salad. 

Cranberry Hibiscus (Hibiscus acetosella), or False Roselle, is a delcious and versatile green vegetable. Its sweet, tangy flavor and striking burgundy color make it an excellent addition to salads. It's also great stir-fried, especially in combination with other greens. Just pick the leaves off of the stems, and enjoy! More information on Cranberry Hibiscus can be found at the blogs Eat the Weeds and The Back Forty.

Thai Basil can be stored in the refrigerator, bagged as-is, or you can place the stems in a vase or 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.

Farm Recipes 

Stir-Fried Yardlong Beans

1 Tbsp peanut oil
2 cloves garlic, minced
1 lb yard-long beans, washed and trimmed to 3-inch lengths
¼ cup water
1 Tbsp chili & garlic sauce
1 tsp low-sodium tamari or soy sauce

Heat wok over medium-high heat, then add oil and garlic. Stir-fry for just a few seconds, then add the beans. Stir to coat the beans with the oil.

In a small bowl, combine water, chili & garlic sauce and tamari. Add to wok, stir and cover. Let the beans steam over medium heat until tender, but not soft (about 5 to 7 minutes). Uncover the wok and cook few minutes longer to let liquid evaporate. Serve immediately.



CUCUMBER SALAD

• Thinly sliced cucumbers
• Thinly sliced onion (about 1/4 as much volume as the cukes)
• 1/4 cup vinegar or lemon juice
• 2 Tblspoons oil
• 1/2 teaspoon salt
• 1 Tblspoon sugar

Mix together and add to the cukes and onion



CUCUMBER YOGURT SALAD

• Thinly sliced Cucumbers
• Thinly sliced Onion
• 3/4 cup plain yogurt
• 1 Tblspoon fresh dill weed or mint

Place cucumbers and onion in a large bowl and sprinkle with 1 teaspoon salt.  Let sit for 1 hour.  Drain.  Then combine with the dill (or mint) and yogurt.  Very soothing.



CHILLED CUCUMBER SOUP

• 2 (17-ounce) container Greek yogurt
• 1 1/2 cups half-and-half
• 3 cucumbers, unpeeled, seeded and chopped
• 3/4 cup chopped red onion
• 9 scallions, white and green parts, chopped
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1/4 cup chopped fresh dill
• 3/4 cup lemon juice (ideally freshly squeezed, about 6 lemons)
• 3/4 pound cooked fresh shrimp, halved
• Thin slices of lemon, halved, for garnish
• Fresh dill, for garnish

In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt and pepper.  Transfer the mixture in batches to the bowl of a food processor fitted with a metal blade.  Process until the cucumbers are coarsely pureed and then pour into another bowl.  Continue processing the soup until all of it is pureed.  Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.  Just before serving, stir in the lemon juice.  Serve chilled, garnished with the lemon, dill and shrimp.

We have avocado for you this week! Wait until the fruits are soft and the skin yields to gentle pressure - they are best when fully ripe. You can hasten the ripening process by storing them in paper bag at room temperature. Try them prepared in either savory or sweet dishes. These avocadoes make an excellent guacamole, but also shine in a refreshing shake or smoothie, or a creamy tart or pie.

Sour Oranges are high in Vitamin C and can be used in place of lemon or lime in any recipe, or made into a drink like orangeade.  

Breadfruit can be eaten at any stage of development for either sweet treats or savory meals, as long as the fruits are prepared properly. Check out this very informative website from the Breadfruit Institute for detailed information on how to prepare and cook breadfruit.

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 (it goes well with cucumber!).

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

From the Field                                                                            

It's the end of the summer CSA season, but it doesn't seem that way here at the farm! Our long season crops are just starting to produce - they're  gearing up for the fall CSA season which starts just two weeks from today. Our fields are filled with okra, sweet potatoes, cucumbers, peppers, beans and pumpkins, whose fruits we'll harvest this September, October and November. There's a preview of some of these in your box today. 

Sweet Peppers come in many shapes, sizes and colors. This summer and fall we're growing both bell and pimento-type sweet peppers that come in shades of purple, yellow, orange, red and green. Some of these have a pointed tip and may deceive you into thinking they're hot, but they are in fact sweet peppers. 

Holy Basil (Ocimum sanctum), also called Tulsi Basil or Sacred Basil, is a relative of basil 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.

Cucumbers from our most recent planting are just starting to produce fruit. You're getting the pick of the crop today. Try these tasty, thin-skinned Asian cucumbers sliced in any salad.

Chaya is one of my favorite green leafy vegetables. It has a delicious, meaty texture and considerable substance for a green. Cnidoscolus aconitifolius, also called Mayan Spinach, Tree Spinach and Mexican Spinach, is a perrenial tropical shrub native to the Mexico, and a proflific producer of nutrient-dense green leaves. It has been used in the traditional cuisine of Central America and southern Mexico since pre-Columbian times, and is still consumed widely today. Chaya is high in protein, calcium, iron, beta carotene and vitamins A, B and C - significantly more so than most other green leaf vegetables.

The leaves should be chopped and boiled for about 10 minutes prior to eating due to the presence of hydrocyanic glycosides, which are removed by cooking (HCN boils off as a gas, making the broth and leaves suitable for consumption). 

After the initial boiling, Chaya is often strained, then prepared and seasoned just like cooked spinach in meals like pasta, lasagna, pizza, eggs and burritos. Boiled and drained chaya can also be fried or sautéed in oil with onion and tomatoes. It is delicious puréed into dips and spreads, or sautéed with olive oil and garlic. Some traditional preparation include Dzotobilchay (Chaya Tamales), Pibxcatic (stuffed chilies) and tacos filled with boiled, fried chaya, cooked with tomato and chilies then rolled in roasted pumpkin seeds.

Another scheduling reminder - Today, August 17th is the last Summer CSA pickup. For those enrolled in the Full-season share, the pick-up will resume on August 31st (with no CSA pick-up on August 24th). We still have some openings for the Fall-only session, so sign-up today if you haven't already!  

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

Photo above: Okra in the CSA terraces

Farm Recipes 

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. 


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


Chaya Quiche
Ingredients
For the dough:
½ cup plus 3 tablespoons chilled butter or vegetable shortening
2 cups all-purpose flour
½ teaspoon salt
5 to 6 tablespoons cold water

For the topping:
2 cups milk or cream
1 cup shredded cheese
1 onion, chopped in cubes
3-4 eggs
bunch of Chaya (boiled for 15 minutes), cut in slices
salt, paprika, nutmeg

Mix the ingredients for the dough and spread it out in a buttered pie dish. Make sure that you have dough standing out on the sides so the liquid topping will stay inside. Bake in the oven for 20 minutes at 350 F.

Beat the eggs and mix with milk and the seasoning. 

Get the dough out of the oven and put the egg-milk mixture on top. Add the chopped onion, the sliced Chaya and the shredded cheese.

Put back in the oven for about 30 more minutes. Check on it when it starts to smell good. Serve warm or cold. Enjoy.

Recipe by Nadja Hofmann, former apprentice (based on the "Joy of Cooking")



Chaya Rice (Arroz con Chaya)
1 cup water
½ tsp pepper
1 tsp dried oregano
1 tsp vegetable stock granules, or 1 vegetable bouillon cube
1 lime
½ cup long-grain rice
1 medium onion, chopped
2 cloves garlic, minced
1/2 lb chaya, steamed and chopped

Directions
In saucepan, combine water, onion, garlic, oregano, chicken stock, and pepper. Bring to a boil; stir in rice, reduce heat, cover and simmer 10 minutes. Stir in cooked chaya. Cover and cook 5-10 minutes more until the rice is tender. Stir lightly with a fork and mix in lime juice. May be served hot or cold.

Recipe courtesy Vegetarian Recipes of the Yucatan

We have more breadfruit for you this week. Breadfruit can be eaten at any stage of development for either sweet treats or savory meals, as long as the fruits are prepared properly. Check out this very informative website from the Breadfruit Institute for detailed information on how to prepare and cook breadfruit. Also check out the recipes below! 

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 (it goes well with cucumbers!).

The mangoes this week are a mix of Anderson, Springfield, Nom Doc and our own grafted varieties.

There's also another helping of Genips in this week's share.

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm


Recipes

Fried Breadfruit 

1 breadfruit, mature (firm)
1 quart vegetable oil

Heat vegetable oil to 350° in large stockpot.
Peel and rinse breadfruit. Slice into ¼ inch wedges.
Deep fry breadfruit in oil until golden.
Strain and drain on paper towel.
Sprinkle with garlic salt or furikake.
Serve warm.

* Breadfruit can also be lightly fried in a shallow frying pan with a thin layer of oil

2009 Kauai Breadfruit Bounty Cookoff
2nd Place Winner


Breadfruit Pumpkin Pie

1 large breadfruit (very soft and ripe)
1½ cups heavy cream
1/2 cup organic brown sugar
½ cup dark agave syrup
½ tsp salt
2 eggs
2 tsp pumpkin pie spice
2 tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
¼ tsp nutmeg
¼ tsp ground cardamom
1-2 tsp grated orange peel or orange zest
½ tsp vanilla extract
1 9-inch unbaked piecrust

Breadfruit should be soft and gooey, you can mush it more in its skin (if not, you will have to bake it). Scoop breadfruit from peel, mash, and set aside.

In a large bowl, mix spices, sugars, salt, and orange zest. Beat eggs and add to bowl. Add mashed breadfruit.

Put in a blender and puree. Pour into pie shell.

Cover piecrust rim with foil. Bake at 350° for 40-60 minutes (depending on the size/softness of fruit to begin with). Insert knife or wooden stick to test for doneness. Cool on rack.

Serve topped with cream or Greek yogurt, and sprinkle with zest and/or spices.

2009 Kauai Breadfruit Bounty Cookoff
2nd Place Winner

Recipes courtesy the Breadfruit Institute

From the Field                                                                            
The fields have been rather thirsty lately due to the dry spell, so last night's rain was a welcome relief for our crops. This week's box highlights several fruits and perennial crops that thrive in the environmental conditions here in the Virgin Islands. 

Malabar spinach is a tropical vine that can be eaten a variety of different ways. This week we harvested the tender new shoots for you. The entire red vine can be eaten, along with the nutritious green leaves. Try the recipe below for Coconut Dahl with Malabar Spinach. 

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.  

Moringa is gaining popularity as a superfood, but it is also just a good, green leafy vegetable. Keep it stored in a plastic bag in the fridge for freshness. Some folks will process through all the leaves by stripping them off the stems just once, then keep it handy in the fridge for ease of use throughout the week. Try it prepared as Moringa Leaf Pancakes or Fritters (check out the recipe below). 

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.

Another scheduling reminder - August 17th is the last Summer CSA pickup. For those enrolled in the Full-season share, the pick-up will resume on August 31st (with no CSA pick-up on August 24th). We still have some openings for the Fall-only session, so sign-up today if you haven't already! 

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

Photo above: Moringa trees in the CSA terraces

Farm Recipes 


Moringa Leaf Pancakes
1 cup raw rice
2-4 tbsp minced garlic chives
1-2 tsp salt
2 cups of fresh moringa Leaves
Coconut oil to panfry (substitute grapeseed, peanut, or other frying oil)
5-6 pieces of green banana leaves OR aluminum foil (optional)

Soak the rice in water for 1 to 2 hours, or overnight.

To clean and prep the moringa leaves, separate each one of the leaves from the stalk. This can be a time consuming task but it makes all the difference in the final dish. Once all the leaves are separated, wash it well and drain completely.

Drain all the water from the rice and grind it into a smooth paste in a blender or food processor, along with the salt and as little water as possible. Consistency of the batter should be much thicker than the pancake batter.

Mix the greens and garlic chives with the rice batter. Add a little bit of water if you find it too thick. Remember it should be spreadable on a piece of leaf and not be runny.

Heat the griddle with coconut oil.

For fritters:  Fry for several minutes on each side until evenly browned.

For pancakes: Add more water until it reaches panacake-batter consistency (not quite runny). Cook for several minutes on each side until golden brown.

If using banana leaves or foil: Spread the batter on the banana leaf or foil into a small ½ cm thick pancake. Place it on the hot griddle, leaf side up. As the rotti is being cooked, banana leaf will start to wilt and separate from the rotti. Peal the leaf and pour ½ tsp of coconut oil over it. Turn it over and cook for a few more minutes. If the rotti starts to look dry, pour some more oil to keep it moist and soft. Rotti is ready when it’s slightly crispy with brown patches on top.Serve hot. Adapted from the blog: Love Food Eat



Coconut Dahl with Malabar Spinach

You can use all the Malabar Spinach plant in this recipe, from the stems to the leaves.

2 cups red lentils, washed
4 large ginger slices
½ teaspoon turmeric
2 teaspoons salt
1.5 tablespoon curry powder
10 curry leaves (optional)
1 can (about 2 cups) coconut milk
2 tablespoons coconut or olive oil
1 large onion, sliced
1 bunch of Malabar spinach stems and leaves, finely chopped
3 cloves garlic, crushed
2 teaspoons Garam Masala

Place the lentils into a medium sized saucepan with ginger, tumeric, salt and curry leaves and cover with 4 cups water.

Bring to the boil and simmer, uncovered for 40 minutes or until the lentils have broken down and the mixture has reduced and thickened quite considerably.

Add the coconut milk and leave to simmer, stirring occasionally, for about 5-10 minutes or until it has thickened once more.

Meanwhile, in a small frying pan, heat the oil on a medium-high heat and cook the onion for a few minutes. Reduce the heat to low and cook the onions for 5 minutes or until softened. Add the garlic and the Garam Masala stir to coat the spices with the onion and cook for a further 5 minutes.

When the Dahl is cooked add the onion mixture and the Malabar spinach and stir to combine. 

Happy August!

The starfruits are great for fresh eating (like an apple), but can also be juiced or sliced into salads.

We have more Genips for you in the box this week. Remember, to eat these tasty lychee-like fruits just crack open the protective outer shell, then suck the sweet pulp off of the large central seed. 

There's a pomelo in your share today. It's a type of citrus, reminiscent of grapefruit. Try it fresh or juiced.

The mangoes this week are a mix of Anderson, Springfield, Julie, Nom Doc and our own grafted varieties.

The bananas are a mix of Ice Cream, Cavendish and other sweet eating bananas.

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

From the Field                                                                     


Happy August!

Summer is truly here on the farm. The bees and other beneficial insects love all of the flowers in bloom here including our plentiful moringa florets, Thai basil flowers and cucurbit (pumpkin, cucumber and squash) blossoms. They help to pollinate the crops and mitigate harmful insect populations. We've already tilled under the first round of summer cover-crop and prepared the field for planting (in the same area where we grew tomatoes earlier this year). Our second round of cover crop, a leguminous plant that improves soil fertility, is flourishing in the neighboring field, 

This week we bring you some new vegetables and herbs. Red mustard greens (Brassica juncea) are related to other cruciferous vegetables like Broccoli, Kale and Arugula. They are most well known for their hot and spicy flavor, which becomes mild when cooked. These nutritious greens are packed with cancer-fighting glucosinolates - the hotter, the healthier. The plant also produces those tiny brown seeds that can be ground up into your typical ballpark condiment - mustard. Try a simple Braised Mustard Greens recipe, or incorporate it into a creamy dish like Mustard Greens Gratin or Coconut Sweet Potatoes with Mustard Greens (see below). Some like to substitute a mustard leaf for the condiment on a sandwich. 

Cilantro can be used many ways - try it in a salsa, served with black beans, in a salad or in combination with Thai basil in a stir-fry, pesto or noodle dish. Most people just use the leaves, but the stems can be eaten as well.

August 17th is the last Summer CSA pickup. For those enrolled in the Full-season share, the pick-up will resume on August 31st (with no CSA pick-up on August 24th). We still have some openings for the Fall-only session, so sign-up today if you haven't already! 

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

Photo above: Cover-crop flowering in the old tomato field.

We just had our 2013 USDA Organic Certification inspection last week, and besides being the only farm that has ever been certified organic in the USVI, we are so pleased to be bringing the territory's SECOND organic farm site on-line very soon.  More details on these exciting developments will be coming in your vegetable and fruit box shares, plus the weekly newsletter with recipes and stories from the farm(s)!

We are growing, thanks to our shareholders in the CSA who make their consistency translate into our own weekly service of over 100 boxes each week on 3 islands. Invest in the USVI's organic farm and we guarantee healthy returns! 

Savor the Day!

Nate Olive, Farm Director

Farm Recipes

Braised Mustard Greens
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon olive or sesame oil

In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with oil. Season with salt and pepper.



Mustard Greens Gratin
1 bags of mustard or other spicy greens, washed and roughly chopped
1 cup sliced mushrooms
3 cloves garlic, minced
1 tablespoon butter
1 cup ricotta cheese
1/4 cup parmesan cheese
3 eggs
1 cup cracker crumbs
Salt and pepper to taste

Sauté mushrooms and garlic in butter, over medium heat, until mushrooms soften. Stir in greens and cook until wilted. Combine greens and mushrooms with ricotta cheese, eggs and salt and pepper. Spread into a baking pan and cover with parmesan cheese and crackers. Bake in a 375 degree oven for about 35 minutes, until cooked through.



Coconut-­Flavored Sweet Potatoes with Mustard Greens
Simmering mustard greens in coconut milk takes away their bitter edge. Serve this as a side dish or over white or brown basmati rice.
2 tsp olive or coconut oil
1 medium onion, cut in half and thinly sliced
1 tsp minced garlic
1 tsp brown mustard seeds
1 ½ cups coconut milk
1 tsp ground coriander
1/8 to ¼ tsp cayenne
1 cinnamon stick, broken in half
3 cups peeled and cubed sweet potato
4-­5 cups mustard greens (about ¾ of a pound)
salt to taste
fresh lemon or lime juice to taste

Heat oil in saucepan over medium heat. Add onion and sauté for about 5 minutes, until translucent. Add garlic and mustard seeds and sauté for another 2 minutes. Add coconut milk, coriander, cayenne, a cinnamon stick, and sweet potato to onion mixtures. Cook, covered, over medium heat for about 10 minutes, until sweet potato begins to soften. While the sweet potato is cooking, wash the mustard greens and chop them into bite­sized pieces. Stir in mustard greens and simmer, covered, over medium­low heat for approximately 15 minutes. The greens should be tender and the sweet potato soft. Adjust salt level; remove cinnamon stick. Just before serving, squeeze in lime juice or serve with lemon or lime wedges.’

Recipe adapted from “Greens Glorious Greens” by Johnna Albi & Catherine Walthers

This week we're bringing you a peek into avocado season! There's just one of these creamy green fruits in your box this week, and we hope to have more harvests for you between now and early fall. Wait until the skin yields to gentle pressure - don't break into it too early (we know it's tempting!). They are best when fully ripened. 

We have more Genips for you in the box this week. Remember, to eat these tasty lychee-like fruits just crack open the protective outer shell, then suck the sweet pulp off of the large central seed. 

The mangoes this week are a mix of Anderson, Springfield, Julie, Nom Doc and our own grafted varieties.

The bananas are a mix of Ice Cream, Cavendish and other sweet eating bananas.

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

From the Field                                                                            
While we say goodbye to our last round of sweet peppers, which have been bearing for a few months now, we are pleased that our newly planted peppers - a mix of sweet bell, seasoning, and pimento peppers - are flourishing with the summer heat and rain. They should start producing fruit late summer into fall. The sweet potatoes we planted from 'slips' - a method of vegetative or asexual reproduction - are beginning to extend their growth both above and under ground. The plants are sending out vines and happily filling in the space we provided for them to grow into. 

In your box this week you have two new herbs - Thai basil and Dill! The Thai Basil can be stored in the refrigerator, bagged as-is, or you can place the stems in a vase or 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 stands up well when cooked. Try the Sesame Noodles with Thai Basil and the Thai Basil Pesto recipes below, and check out this ingredient spotlight (with more recipes) from the Kitchn.

Dill is an excellent accompaniment for cucumbers, maxixe and radishes. Try it finely chopped as an addition to a salad, or try some of the recipes below for Cold Cucumber Soup and Cucumber Salad with Radish and Dill.

The bananas in your box are one of several of Ridge to Reef Farm's sweet eating bananas. We grow a diversity of banana cultivars here, most of them are small and good for fresh eating. One variety we like a lot is called "Ice Cream" or Blue Java - it has a taste reminiscent of vanilla custard or ice cream when ripe. Remember, if your bananas are green, allow up to a week or more for them to ripen. Unlike conventional farms, we don't treat our fruit with ethylene gas or other chemicals to quicken the ripening process. Check out this article "The Fast Food Fruit" for some insight into conventional banana production.

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

Photo above: Thai Basil in the upper CSA fields

Farm Recipes

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
12 green onions (white and pale green parts only), 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 green onions 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


Thai Basil Pesto
2 cups fresh Thai basil leaves
2 tablespoons dry-roasted peanuts
1 tablespoon sugar
1 1/2 tablespoons dark sesame oil
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves

Place all ingredients in a food processor; process until smooth. Spoon into small ziplock bags and freeze until ready to use. Or refrigerate for up to two weeks.


Cucumber Salad with Radish and Dill
3 cucumbers
4 large radishes
Zest of lemon
2 T. fresh lemon juice
6 oz feta cheese, coarsely crumbled (optional)
2 T. apple cider or white wine vinegar
2 - 4 tablespoons finely chopped fresh dill
1/2 t. sugar
1 garlic clove crushed/chopped
1/4 c. plus 1 T. olive oil
Salt and freshly ground pepper

Put cucumbers, radishes, and lemon zest in a medium bowl. Add cheese. Make the vinaigrette: whisk together lemon juice, vinegar, dill, sugar and garlic in another medium bowl; season with salt and pepper. Whisk until the sugar has dissolved. Whisk in the oil in a slow, steady stream until emulsified. Add vinaigrette to cucumber mixture; toss well. Garnish with dill. Discard garlic clove before serving. Refrigerate salad in an airtight container (or store in a chilled cooler) up to an hour.



Chilled Greek Yogurt Soup
INGREDIENTS
3 cups whole or lowfat 2% Greek yogurt
2 tbsp extra virgin olive oil
1-2 cups lowfat milk
1 lb cucumbers
1/3 cup fresh chopped dill
1 tsp crushed garlic (or more to taste)
1/2 tsp salt (or more to taste)
White pepper to taste
Fresh mint sprigs or roughly chopped mint for garnish
OPTIONAL INGREDIENTS: Freshly squeezed lemon juice and Chopped walnuts

In a large bowl, whisk together Greek yogurt, extra virgin olive oil and milk. Start with 1 cup of milk then gradually continue adding more, whisking after each addition, till the yogurt takes on a soupy consistency. I stop adding milk when it reaches the texture of split pea soup. You can adjust the consistency according to your preference. Grate the Persian cucumbers into a separate bowl. Wrap the cucumbers in cheesecloth or a clean tea towel and squeeze to remove excess moisture. Stir the cucumbers into the yogurt along with the dill, garlic, salt and white pepper. Adjust seasoning to taste. Place in the refrigerator to chill for at least 1 hour, up to 4 hours. Whisk the soup once more before serving, adding milk to loosen the texture if required and adjusting seasoning as needed. Ladle chilled soup into bowls. Top each serving with chopped mint or a mint sprig. Optionally, you can stir in a bit of fresh lemon juice to brighten the flavor, or top with chopped walnuts for a sweet and nutty crunch. Serve chilled. 
From the blog: Shiska in the Kitchen


Cold Cucumber Soup
3 cucumbers peeled and sliced
1 leek or equivalent amount of onion
2 Tablespoons butter or olive oil

Sautee the two (or two-thirds of the quantity if you are making more) of the cukes and onion in butter for two minutes. Run in the blender for 1 minute. Remove a portion to make way for:

the remaining raw cucumber
1 cup plain lowfat yogurt OR 1 package silken tofu
1 teaspoon fresh chopped dill
2 teaspoons lemon juice
salt and pepper
dash of garlic powder (or half of a fresh small clove of garlic)

Blend for 30 seconds.
Chill and serve very cold, with a sprinkling of pecans
Recipe from Janet Campbell, who was married in Iran. 

Genip season has finally arrived! Similar in taste and related to lychee, the fruits of Melicoccus bijugatus are called 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. 

Breadfruit can be eaten at any stage of development for either sweet treats or savory meals, as long as the fruits are prepared properly. Check out this very informative website from the Breadfruit Institute for detailed information on how to prepare and cook breadfruit.

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. Eat it like an apple, or try it juiced.

The mangoes this week are a mix of Julie, Kidney, Asian and our own grafted varieties. The bananas are a mix of dwarf cavendish and other sweet eating bananas.

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

From the Field                                                                     

Things are growing along nicely at the farm - we're working hard to make sure we are planting new and different crops at the right time for continued, diverse CSA harvests! Your farmers here just completed sowing a succession of local pumpkins, calabaza and summer squash. A few weeks ago we planted a field that had been fallow for several years with a new round of cucumbers, beans and okra. These young plants are doing well with the moisture from the intermittant rains and the effects of the silver plastic mulch we've been using, which suppresses weeds and maintains consistent moisture for the plants while conserving water. 

In your share this week you'll find Maxixe (bush cucumber) again, which can be eaten many different ways - if you tried it cooked last week, try it raw or pickled this week. Check out the recipes for Maxixe Salad and Maxixe Salsa in this newsletter. 

We still have cucumbers for you, and always love to hear how you've been using them at home! Some suggestions we've already received include slicing cucumbers into ice water for a refreshing summer drink at any time of the day, and making a Greek cucumber-yogurt sauce called Tzatziki that goes well with nearly anything - try the recipe below.

Bok Choy is great in a stir-fry, or cooked together with the Ethiopian Kale and Cranberry Hibiscus for a mixed greens sauteé. 

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

Photo above: Cranberry Hibiscus and Basil in the foreground and Maxixe in the distance

Happy Bastille Day!

The red fruits in your fruit share are Malay Apples (Syzygium malaccense) also called Pomerac. Similar to (but distinct from) their pink cousins the Wax Apple, these fruits are delicious eaten out of hand, and have a delectably sweet and smooth flesh, reminiscent of a pear. Think of them as a tropical mountain apple. 

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. Eat it like an apple, or try it juiced.

The mangoes this week are a mix of Julie, kidney, Asian and our own grafted varieties

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

From the Field 

Ethiopian Kale and Maxixe ("muh-shee-sh") -- also called Bush Cucumber -- are in your share again this week.                             

My favorite way to eat maxixe is to cook it like zucchini or summer squash, as it is often prepared for traditional Brazilian meals. Try some of the recipes in this newsletter, like Hot and Spicy Brazilian Maxixada, Maxixe Sautee, Brazilian Summer Vegetables, and Stuffed Maxixe.  

You also have both turnips and radishes this week. The white roots are Hakurei turnips. They can be eaten raw like radishes, or cooked like beets or carrots. The pink and red radishes in your share are excellent in salads and sandwiches. If you'd like to soften their spice, just soak the sliced radishes in your favorite vinegar with a pinch of sugar and salt for a few minutes. The green tops of both these roots are edible, and taste best when cooked, which makes them taste more mild.  

Cucumber season is still going strong - try the Cool Cucumber Soup recipe below for a creative use of this summertime vegetable. Cucumbers are also excellent juiced - try cucumber mixed with fresh ginger and lime. 

The Jade green beans are delicious steamed whole and lightly seasoned, or stir-fried over high heat in oil.  Try the recipe below for Thai-Style Green Beans, which is great served with rice and tofu or fish. 

Have a happy Bastille Day!

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm


Photo above: Mexican Sunflower (Torch Tithonia) in the CSA Fields

 Farm Recipes      

Hot and Spicy Brazilian Maxixada

This dish is eaten over rice or a mixture of rice and beans. Traditionally, it’s cooked with dende oil (red palm oil), but you can substitute olive oil if you can’t find dende.

1/4 cup dende palm oil  (or olive oil )
2 cups onion, minced
1 pound maxixe
1 chayote, diced (peeled zucchini can serve as a substitute)
1 tbsp garlic, minced
2 cups tomato, chopped
8 ounces picked cooked crab meat (or 10-16oz tofu)
1 cup coconut milk
2 or 3 tbsp chopped cilantro or basil, to taste
Zest of half a lime
Salt and freshly chopped or ground hot pepper to taste 
Optional garnish: 4 boiled crabs cut in half

Heat oil in a large sauté pan or skillet and add onion, maxixe, and chayote or zucchini. Cover and cook 6 minutes over medium heat, then add garlic, tomato, picked crab and coconut milk. Stir and cook uncovered until the tomato is reduced and the sauce turns light orange (about 8 minutes). Add cilantro and lime zest, then season to taste with salt and hot pepper. Once the liquids are well combined and hot (about 5 minutes), serve over rice with hot boiled crabs as a garnish. 


Recipe adapted from Mother Earth News



BRAZILIAN SUMMER VEGETABLES

2 teaspoons canola oil

1 medium onion, chopped

1 pound maxixe, cut into large chunks

11/2 pounds yellow summer squash, cut into chunks

(about 2 large or 4 medium squash)

2 fresh tomatoes, cored and cut into large chunks

21/2 cups of corn kernels, fresh, cooked

2 tablespoons lime juice

3 teaspoons chili powder

1/2 teaspoon pepper to taste, freshly ground

Directions:

1. Wash and prepare vegetables.

2. In a large, deep skillet or wide saucepan, heat oil.

3. Sautee onion in oil until soft.

4. Add vegetables and remaining ingredients.

5. Heat over medium heat until bubbles form.

6. Cook uncovered, stirring often, until maxixe and squash are slightly tender, about 10 minutes.

TIPS:

• Use canned or frozen corn, if fresh isn’t available.

• Serve with 1/2 cup brown rice or 1/2 cup whole wheat pasta.

UMass Extension Nutrition Education Program 



MAXIXE SAUTEE

1 fresh tomato, chopped

1 medium onion, chopped

1 bell pepper, chopped

2 tablespoons fresh parsley, chopped,

or 2 teaspoons dried parsley

2 pounds maxixe, peeled and sliced thin

3/4 cup cooked fresh corn

or 1/2 (11-ounce) can of corn, drained

2 tablespoons olive oil

Salt and pepper to taste (optional)

Directions:

1. Wash and prepare vegetables and herbs. 

2. Heat skillet with oil.

3. Add tomato, onion, bell pepper, parsley, maxixe, and corn.

4. Sautee until the vegetables are tender but firm, and serve.

5. Add salt and pepper to taste, if desired.

TIPS:

• Use vegetable or canola oil instead of olive oil, for a less expensive choice.

• Serve with 1/2 cup brown rice, 1/2 cup whole-wheat pasta or a slice of whole-wheat bread.

 Recipe adapted from the UMass Extension Nutrition Education Program




STUFFED MAXIXE

10 maxixes, washed

1 small white onion, chopped

3 cloves fresh garlic, crushed

1 bell pepper, chopped

2 tablespoons fresh chives, chopped,

or 2 teaspoons dried chives

2 tablespoons fresh cilantro, washed and

chopped, or 2 teaspoons dried cilantro

Vegetable oil 

1 pound Protein (Choose: tofu, canned or pre-cooked dried beans, ground lean turkey, chicken or beef)

1 12-ounce can tomato puree or sauce

Salt and pepper to taste (optional)

Directions:

1. Wash and prepare vegetables and herbs (if using fresh).

2. Cut tops off maxixe. Remove seeds and hollow out.

3. Spray a skillet with vegetable oil spray. Add meat,

onion and garlic, and cook over medium-high heat.

4. For Protein: Sautee with seasonings until cooked thoroughly. If using meat: Drain fat from meat.

6. Stuff 1 1/2 tablespoons protein mixture into each hollowed-out maxixe.

7. Heat tomato puree or sauce in a sauce pan.

8. Add bell pepper and simmer for 4 minutes.

9. Stir in chives and cilantro.

10. Place the stuffed maxixe, open end up, in the sauce pan, and cover.

11. Cook the maxixe for about 15 minutes, or until slightly soft. Use a fork to test firmness. Maxixe should be slightly firmer than a boiled potato. Overcooking will decrease the quality of taste in the maxixe.

12. Add salt and pepper to taste, if desired. Serve hot.

TIP:

• Serve with 1/2 cup brown rice and a green salad for a complete meal

Recipe adapted from the UMass Extension Nutrition Education Program



Cool Cucumber Soup 

For the soup:

4-6 cucumbers (about 1 pound each), cut into 2-inch chunks 

4 cups plain yogurt 

2 cloves garlic, finely minced 

2 teaspoons white-wine or apple cider vinegar

1.5 teaspoons salt 

1/2 teaspoon white pepper 

To top the soup (after chilling):

1/4 cup slivered radish (4-6 radishes)

Sea salt

1/4 cup basil leaves, julienned

1. In a blender, puree the cucumber and yogurt together in batches until smooth. Pour each batch into a large bowl.

2. Stir in the garlic, vinegar, salt and pepper.

3. Cover and refrigerate several hours or overnight until well chilled.

4. To serve, top each serving with slivered radish, a sprinkle of Maldon salt and a few julienne-cut basil leaves.



Thai-Style Green Beans

1 lb fresh green beans
1.5 tablespoons soy sauce
1 tsp honey
1 tsp rice wine vinegar
1 tsp sesame oil
1/4 teaspoon red pepper flakes
2 tablespoons creamy peanut butter
1 tablespoon oil (I used canola)
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic, minced
1/4 cup chopped peanuts
1/4 cup cilantro or basil

First rinse and chop off the ends of the green beans. This is optional, as it's kind of a preference thing. You can leave the ends on if you like. Just make sure to remove any stems that might still be attached to your fresh green beans.

Blanche the beans in boiling salted water for 4-6 minutes. I like my green beans a little more cooked than the average, so feel free to blanche for only 2-3 minutes if you want to really preserve that green bean crunch. After blanching I strain my beans and allow them to just sit in the colander for few minutes while I prep other things. This will continue the cooking process. If you want to stop the cooking process then plunge your cooked green beans into a bowl of ice water.

Next peel and mince the garlic and ginger. In a small bowl or cup stir together the soy sauce, honey, vinegar, sesame oil, red pepper flakes and peanut butter. Set aside. In a large pot, heat the oil over medium heat. Cook the ginger and garlic until very fragrant but not browned, 2 minutes. Add the green beans and cook an additional 2-3 minutes. Pour the sauce (the soy, peanut butter mix) over the green beans and toss to coat. 

Remove from heat and garnish with chopped peanuts and cilantro. Serve warm. Enjoy! 

Good afternoon!

There is a soursop (Annona muricata) in your share that is almost ripe. They are ready to eat when they are completely soft and yield to gentle pressure. Try eating the soursop by scooping out the flesh out with a spoon (spit out the black seeds). It also makes a delicious juice, shake or ice-cream. Just remove the seeds from the pulp and blend until smooth. Add your favorite sweetner and milk. 

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. Eat it like an apple, or try it juiced.

There's another coconut in your share this week.  With all the rain we've been getting, it's not unusual to get 10 or 12 ounces of coconut water per fruit!

The mangoes this week are a mix of Julie, kidney, and Asian varieties

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

From the Field 

We have plenty of cucumbers for you this week, which are great chilled and sliced into a refreshing salad for your next picnic or barbeque. They work well pickled too - if you don't have time to spend fermenting cukes, try a quick pickle (see the recipe below), or the "super speedy" pickle- soak sliced cucumbers in a solution of a mild vinegar (like apple cider), salt and sugar for 10 minutes to 1 hour, and enjoy!

Sweet peppers are excellent grilled, roasted, or sautéed. Try them as a topping for burgers, burritos, pizza or pasta.

These green beans are best steamed for just a few minutes, then topped with a drizzle of olive oil, squeeze of citrus and sprinkle of salt. They can also be roasted, stir-fried or braised. Try a Green Bean Potato Salad for a great summer side-dish.

Mangoes make a great addition to savory dishes, and can be perfect for an appetizer like Black-bean mango salsa. If mango season is beginning to overwhelm you, just slice them up and throw them in the freezer - they're great to have around for smoothies. 

Cranberry Hibiscus (Hibiscus acetosella), or False Roselle, is a delcious and versatile green vegetable. Its sweet, tangy flavor and striking burgundy color make it an excellent addition to salads. It's also great stir-fried, especially in combination with other greens. Try your Ethiopian Kale and Cranberry Hibiscus cooked together, either sauteed or steamed. Just pick the leaves off of the stems, and enjoy! More information on Cranberry Hibiscus can be found at the blogs Eat the Weeds and The Back Forty                          

Ethiopian Kale (Brassica Carinata) is a a relative of Kale and Collard Greens, and can be prepared in a similar manner. Unlike its mustard cousins, this kale has a mild flavor and is not spicy. The stems are also edible, similar to broccoli stems. When preparing, just cut the stems into small pieces and start cooking them first, then add the chopped leaves to your pan. The leaves are high in cancer-fighting glucosinolates, and are a good source of calcium, iron and ascorbic acid. More information on Ethiopian Kale can be found at the ECHO website.

Maxixe ("muh-shee-sh") or Bush Cucumber (Cucumis anguria) is a relative of the cucumber we all know and love (Cucumis sativus). It can be eaten just like cucumbers - sliced raw in a salad or pickled - but it can also be cooked like summer squash or christophene. Cut it in halves or quarters, boil 10-15 minutes or until it reaches your desired consistency, then season with olive oil and salt or add to any dish. More information on Maxixe can be found at the World Crops website. here to edit.

Hope you had a wonderful Emancipation Day and 4th of July!

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm


Photo above: Cranberry Hibiscus, Basil and Moringa in the CSA fields

Farm Recipes

Quick pickled cucumbers

1 cup cider vinegar

1/2 cup water, plus more, if needed

2 teaspoons each: kosher salt, pickling spice

1 large cucumber, cut into 1/4-inch slices

1) Combine cider vinegar with 1/2-cup of water, salt and pickling spice in a small saucepan. Heat to a boil.

2) Place cucumber in a clean, dry glass container just large enough to hold all the slices. Pour boiling brine over cucumber slices to cover completely. If all cucumbers are not submerged, add cold water to cover. Cover; refrigerate at least 1 hour. Pickles will keep for about 10 days.

Prep: 10 minutes Cook: 2 minutes Chill: 1 hour Makes: 1 pint

Recipe from the Chicago Tribune (for the full story, click here)



Black Bean Mango Salsa

2 1/2 cups black beans, cooked (about 1 can)

2-3 mangoes, diced 

2/3 cup red onion, chopped

1/2 cup fresh cilantro, choppe 

1-2 jalapenos, chopped

2 tbsp fresh lime juice (or other citrus, or vinegar)

1/4 tsp sea salt

1 tsp black pepper

• Toss all ingredients together and you’re done!




Potato-Green Bean Salad with Lemon and Basil

2lbs potatoes (like new potatoes)
8 ounces raw green beans
¼ cup basil leaves, packed
1 tablespoon lemon (or other citrus) juice, freshly squeezed
1-2 garlic cloves, peeled
salt to taste
1-2 tablespoons water
½ red pepper, sliced
additional lemon juice, salt, and freshly ground black pepper to taste
 
1) Scrub potatoes well and cut into bite-size pieces. (Halve very small potatoes and quarter larger ones.) Bring a pot of water to a boil, add potatoes, and cook until just tender but not falling apart (10-20 minutes, depending on size of potatoes). When done, drain and rinse briefly with cold water.

2) Meanwhile, prepare the green beans. Trim ends and cut beans into bite-sized pieces, 1 to 1 1/2-inches long. Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes. (Or steam in pressure cooker: place in steamer basket over boiling water, seal cooker, and cook for 3 minutes; use quick release to bring pressure down.) Drain water from beans and immediately plunge them into a bath of ice and water to stop cooking.

3) To make the dressing, place 2 ounces of the cooked potatoes (60 g) into a small food processor or mini blender. Add basil, lemon juice, garlic, salt, and 1 tablespoon water. Process until creamy, scraping down sides and adding more water if necessary. Drain the green beans and add them to the potatoes in a large serving bowl. Gently fold in the dressing. Cover and refrigerate for at least 2 hours, to allow flavors to blend

4) Before serving, add the sliced red bell pepper. If you like, you can roast the strips of pepper briefly under a broiler to soften and sweeten their flavor. Taste for seasoning and add additional fresh lemon juice, salt, and freshly ground pepper as needed.

There are 2 coconuts in your share this week.  With all the rain we've been getting, it's not unusual to get 10 or 12 ounces of coconut water per fruit!These bananas are a variety that is best cooked – once ripe, try them fried, mashed, or baked for a sweet or savory treat.  One of our CSA members mentioned that they are great dried for banana chips.

The mangoes this week are a mix of Julie, kidney, and Asian varieties

The sour oranges are packed with Vitamin C and other nutrients – try making an orangeade drink with a little bit of sweetener (honey, sugar, stevia or agave), or use it in place of lemon or lime in any dish. 

The breadfruit is ready to eat now, or you can let it ripen and soften for a different texture and a sweeter flavor.  

Have a fruitful week!

Claudia & the crew at Ridge to Reef Farm

 

From the Field 

This week our cucumbers continue to pump out juicy, flavorful fruits.  Our varietal selections this season were chosen for their flavor, thin skins, and resistance to tropical diseases.  We’re very pleased with how they’re performing!

You’re also receiving some of the first picks of our bush bean crop.  These are string-less green beans that are probably quite familiar to you.  Enjoy them steamed, stir-fried, or in pasta.

We’re currently hosting 12 high-school students from the states through an organization called Overland, which takes such groups to various locations around the world for volunteer work, experiential education, and various service projects.  They’ve been helping out quite a bit on the farm, although the oldest is only 15!  We’re excited to have such an awesome organization living and learning on the farm.  They harvested the bags of chaya you have in your box this week. Remember, Chaya should be cooked before eating - try the recipe below for Chaya Cream Soup. Also be sure to check out the quote below, and the website link for inspiration and information about Chaya.

Enjoy the harvest,

Jim & the crew at Ridge to Reef Farm


Photo above: Salad Mix in our upper terraced fields

Farm Recipes

Mayan Chaya Cream Soup

20 leaves chaya
2 cups milk or milk substitute
4 leaves basil
1 garlic clove, crushed
1 small onion, diced
1 cup vegetable bouillon
pepper
salt, to your taste


1) Place Chaya leaves, chopped onions and crushed garlic in a pot with the bouillon and cook for two minutes or until leaves are blanched (use mid-heat).

2) Add milk and let it cool.

3) Using a stick blender, mix to a smooth velvety texture the remaining ingredients, or puree in a blender (be careful blending hot soup!)

4) Cook another five to ten minutes or until mixture gets really hot but does not boil.

5)Serve hot.

7) For a zesty taste, sprinkle a bit of crush dried red chili as well.

Recipe courtesy of Food.com




Pesto Crudo a la Patchi Palace

Your bag of basil

1 bunch of garlic chives (optional)

1 clove garlic

½ cup nuts or seeds (sunflower seeds, pine nuts, almonds, etc)

1/3 cup extra virgin olive oil

½ tsp salt

¼ cup parmesan cheese or nutritional yeast

1 tsp lime or lemon juice

 1) Toast nuts or seeds to a golden brown in either a toaster oven or in a heavy skillet over medium heat, stirring frequently to avoid burning.

 2)  Remove basil leaves from stems and chop finely

 3) Chop finely the garlic chives, garlic and cooled nuts/seeds, and combine with the basil and all other ingredients.

 4) Stir thoroughly and serve immediately over pasta or toasted bread




Quick pickled cucumbers

1 cup cider vinegar

1/2 cup water, plus more, if needed

2 teaspoons each: kosher salt, pickling spice

1 large cucumber, cut into 1/4-inch slices

1) Combine cider vinegar with 1/2-cup of water, salt and pickling spice in a small saucepan. Heat to a boil.

2) Place cucumber in a clean, dry glass container just large enough to hold all the slices. Pour boiling brine over cucumber slices to cover completely. If all cucumbers are not submerged, add cold water to cover. Cover; refrigerate at least 1 hour. Pickles will keep for about 10 days.

Prep: 10 minutes Cook: 2 minutes Chill: 1 hour Makes: 1 pint

Recipe from the Chicago Tribune (for the full story, click here)