R2R Farm will have a booth in the 21st Annual Mango Melee Festival at Botanical Gardens this weekend!
We've been participating in this event for over 9 years now. This is one of our favorite crucian celebrations! If we had a festival every year for a tropical fruit, yes, we would pick mangos too!

R2R Farm grows several varieties of mangos. As a matter of fact, many on that grand variety exhibit come from R2R Farm. 

Our sell our mangos in our CSA program and on the vi.locallygrown.net online farmers market, where you can find them at Frederiksted pick up location on Mahogany Rd on Wednesdays 12p-5p. We also sell mangos at our Christiansted CSA pickup spot, at the Chan Hendricks Market Square on Saturdays 10a-12p, next to the post office.

This year, we'll be in a new location. We'll be in the center grass field to the west of the main building. Come look for us! We'll have some amazing delicious varieties of mangos for your to buy and try. We'll also bring other fruits for sale and a few value added products too. 

Hope to see you there!
Fore more Festival info, visit www.sgvbg.org

From the Field

Happy November!

As the 2013 season draws to a close this week, Jim and I would like to express our deep gratitude and appreciation to all of you – we could not have farmed organic produce for the island without our devoted CSA members! 

We’d like to announce that after this season at Ridge to Reef Farm we are moving on to start our own organic farm on family land in south-central Pennsylvania.  This has not been an easy decision, and we will sincerely miss St. Croix and all of its beauty – the beaches, the rainforest, and most of all the people.

We’re also pleased to introduce you to Shiloh Moates and Emma Haynes, who will be your farmers for the coming seasons! Most recently they were farming in North Carolina, but they originally hail from mountains of Virginia and Atlanta, Georgia. They are thrilled to be here, and are already well into preparations for the 2014 CSA season. They have heirloom tomatoes, eggplant, collard greens, bok choy, seasoning peppers and cilantro already growing for you, and a seed order on the way. 

Jim and I have learned a lot about agriculture and life through the challenges and rewards of farming together in the Caribbean.  We also learned a lot about each other, and last month after over 5 years together, we got engaged on the beach at Cane Bay!  If you find yourselves stateside, you are welcome to visit us at our farm in rural Pennsylvania.

We'd also like to thank the amazing team at the farm, whose dedication to farming make the whole CSA program work -- especially Dakota, Nate, Jillian, Jamison, among many others!   

Yours,

Claudia, Jim and the crew at Ridge to Reef Farm 


Photo above: Gaia Garden with lemongrass, bananas, malabar spinach, seasoning peppers and tulsi basil.

Scheduling Reminders

This is the tenth and final week of the Fall 2013 CSA!

Registration for the Winter/Spring and Summer 2014 seasons of Ridge to Reef Farm’s CSA program is now open for current members only at:

http://ridgetoreef.csasignup.com/

Sign-ups will open to the general public in one week. 

The Winter/Spring Season is 14 weeks and runs Jan 9th - April 12th. 

The Summer season is 14 weeks and runs starts May 15th.

What's in Your Share 

Seminole pumpkin is a wild squash, native or naturalized in South Florida. It gets its name from the Seminole tribe, who cultivated it in remote areas of the Florida Everglades. This “pumpkin” is botanically Cucurbita moschata, related to a butternut squash. Like butternut, Seminole pumpkins are tastier when allowed to sit at room temperature for a few weeks in a cool, dark, well ventilated area. This “curing” process stimulates the pumpkin to convert its starches to sugars and finish ripening, resulting in sweeter, smoother flesh. So, if you can wait, it should be perfect for Thanksgiving! It’s still tasty eaten fresh.

How to cook: We like to simply halve or quarter it, scoop out the seeds, coat it with olive oil and salt and roast it in the oven at 350 degrees until tender (30min to over an hour, depending on the size).

Culantro (Eryngium foetidum) is an herb native to the West Indies and continental tropical America that is often substituted for its close relative, Cilantro. Known as recao in Puerto Rico and Ngo Gai in Vietnamese, culantro is an integral part of Caribbean cuisine. Culantro is typically stronger and more pungent than cilantro, so a general rule of thumb is to use about half the amount of cilantro you would typically use. It is excellent in salsas, noodle dishes, curries and more! Try the recipe below for Sofrito, a traditional Puerto Rican seasoning. 

Farm Recipes

Sofrito
"A condiment, a sauce, a basis for beans, rice, and stews – sofrito is all this and more. There are as many recipes for sofrito as there are cooks in Latin-Caribbean countries like Puerto Rico, Colombia, and the Dominican Republic, but just about everyone would agree it's an essential building block in the kitchen.

Aromatic and savory, sofrito has its origins in Spanish cuisine (and the Spanish word "to fry") and typically consists of onions sautéed in oil with ingredients like garlic, hot and/or sweet peppers, tomatoes, and herbs such as cilantro, culantro, and oregano. Some sofritos are red, others are green, some chunky and others puréed. Sofritois also known by dozens of regional names including sazón in the Dominican Republic and hogao in Colombia.

Most cooks make up big batches of sofrito to store in the refrigerator or freezer and reach for it as needed. The flavorful mixture can be used as a foundation for stews and rice dishes like arroz con pollo, or to perk up everything from beans to eggs, steak, and vegetables. It can also be eaten as a dip like salsa."

                                                -From The Kitchn blog 

Ingredients:
1 medium onion, peeled and quartered 
1-2 garlic cloves, minced
6-8 seasoning peppers or 1-2 sweet peppers
8-10 culantro leaves, roughly chopped
Salt, to taste
Hot pepper(s), to taste (optional!)
Oil 

Directions:
Place all ingredients in a food processor and pulse until thoroughly mixed but still slightly chunky.

When ready to use, heat a tablespoon or so of oil in a pot and cook through then add meats, beans, eggs, etc. This quick cooking is typical of sofritos and takes the edge off of the raw flavors. If you are baking a pork roast or something that will cook for a while, you can skip the step of pre-frying.

To reserve for later: Pour into ice cube tray, cover with aluminum foil or plastic wrap and freeze. You can pop them out when needed, or transfer to a freezer bag. Two to three cubes will season a can of beans (1-2 Cups if using soaked beans from dry).



Jerk Recipes
From the Fiery Foods & BBQ Supersite 

Jerk Rub/Seasoning
Here is a typical Jamaican jerk rub that can be used on any meat or fish. Feel free to improvise and add ginger, bay leaves, and coriander if you like.

3 teaspoons ground Jamaican allspice
6 to 8 Scotch bonnet peppers, seeds and stems removed, finely chopped
2 onions, finely chopped
2 cloves garlic, finely chopped
1/2 cup finely chopped scallions
3 teaspoons fresh thyme leaves
2 teaspoons salt
2 teaspoons freshly ground black pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup vegetable oil
1/4 cup brown sugar
3 tablespoons soy sauce

In a food processor or blender, process all the ingredients together to make a paste. Store the paste in a glass jar in the refrigerator.


Jerk Sauce
Fiery foods aficionados will love this sauce that is often served over jerked meat.

12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed
3 onions, chopped
2 clove garlic finely chopped
1/2 cup vinegar
2 tablespoons ground allspice
1 tablespoon olive oil
1/4 cup soy sauce
1/4 cup minced scallions

In a food processor or blender, process all ingredients until smooth. Serve over cooked meat. Extra sauce will keep for months in the refrigerator.


Vegetarian Jerk Tofu
1 pound firm tofu
1 cup vegetable stock
Pinch salt
1 clove garlic, minced
1 teaspoon thyme
1 teaspoon freshly ground black pepper
Jerk Sauce (see recipe)

Slice the tofu into bite-size pieces.

Bring the vegetable stock to a boil, adding salt, garlic and thyme. Add the tofu and simmer for 5 to 8 minutes. Remove tofu and drain on paper towels. 

Sprinkle black pepper onto the tofu, then carefully roll the pieces in jerk sauce and set aside for at least 1 hour. 

Place the tofu in the oven at low heat for about 3 minutes. Serve with jerk sauce.

This Week's Harvest

Seminole Pumpkin


Eggplant 

Sweet Bananas

Scotch Bonnet - hot peppers

Okra

Bok Choy

Green Onions

Salad Mix

Culantro 
































THANK YOU HOSTS!

Gifft Hill School

St. John 3:30 - 5:30 pm Thursday


Barefoot Buddha

Havensight, St. Thomas 11 am -1 pm Thursday

The Pickled Greek

Christiansted, St. Croix 3-5 pm Saturday

Teres Veho

Frederiksted, St. Croix 2-4 pm Saturday

From the Field

We're shifting gears here at the farm -- while the fall harvest season is winding down we are preparing for the main growing season, which starts with the New Year. We seeded our first round of over 1,000 tomato plants in trays in our potting shed, and they're growing bigger by the day. We're ordering seeds, watching the nutrient-rich cover crop grow, and preparing fields for planting. So while we take a break from CSA pick-ups these next few months, your farmers will be hard at work in the gardens, fields, orchards and pastures at Ridge to Reef. Keep an eye out for the Winter 2014 CSA announcement -- we expect to open sign-ups soon, with a start date in early January.

This week we have a few new items for you! Seasoning peppers are small sweet peppers that are widely grown throughout the Caribbean. They look like hot peppers, but are actually extremely mild, sweet and flavorful. Think of them as habaneros without any of the heat, and use them as you would any sweet pepper or bell pepper!  

 Lemongrass (Cymbopogon flexuosus) is an aromatic grass prized for its essential oils like citral and geraniol, which is used for cooking, teas and chlorophyll, herbal remedies and cosmetics. Lemongrass Tea is used to treat digestive problems and fever, and is known to be anti-inflammatory. To use in cooking, tie several pieces into a bundle and add during the initial stages of your dish, then remove it at the end like you would a bay leaf. To make hot or iced tea, bring water to a boil, then steep a bundle of lemongrass (and any other herbs) in a cup or pot with a lid for 10 minutes, then sweeten or ice as desired. 

Malabar Spinach 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. 

You are also receiving a bunch of fresh Green Onions - use both the green tops and white bottoms, raw or cooked in any recipe that calls for scallions, onions or green onions.

There is more of our unique blend of Salad Mix -- a blend of young, mild Asian greens that is best eaten raw just like a lettuce mix, but can also be blended into a green smoothie or cooked like spinach. 

With this week's eggplant and parsley, try the recipe for Broiled Eggplant below.   

Happy eating!

Claudia and the crew at Ridge to Reef Farm 


Photo above: Salad mix, Bok choy and bananas in the CSA fields

Farm Recipes   

Coconut Lemongrass Soup

1 can (or equivalent) coconut milk
3 or more lemongrass stalks, knotted
1 onion, chopped
2 cloves garlic, chopped
1 bunch green onions, chopped (both green tops and white bottoms)
5-10 Seasoning peppers, seeded and chopped
1 chilli pepper, chopped (optional)
2 cups water
1-2lbs sweet potato or local pumpkin, peeled and diced (optional)
3 curry-lime leaves (optional)
salt (to taste)
vegetable oil

In a large soup pot, lightly sauté the onion, garlic and ginger in oil for about 5 minutes until lightly carmelized, so that the flavors release. Add the peppers and the white part of the green onions, and cook 1 more minute.

Tie the lemongrass stalks in a knot. Add the remainder of ingredients, excluding the coconut milk and and simmer for about 15 minutes. Taste the soup frequently, check the sweet potato or pumpkin for doneness and add salt as to your liking.

Add the coconut milk, stir, and simmer on low heat for 5 more minutes. Remove from heat, and remove the lemongrass stalks and lime leaves. Serve with the green onion tops as a garnish.


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

Ingredients:
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

Directions:
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. 



Broiled Eggplant
WHY THIS RECIPE WORKS:
For an eggplant recipe with rich, meaty flavor, we turned to salting. We found that eggplant must macerate for at least 1 1/2 hours, preferably for two to three, to allow the salt to do its job. Salting alone, however, was not sufficient. The flesh of the eggplant also had to be firmly pressed between sheets of paper towels; pressing extruded the juice and compacted the flesh. Finally, no matter what the cooking method, we found eggplant always came out firmer, browner, and sweeter when cooked slowly rather than quickly.

As an alternative to broiling, you can bake the eggplant in the upper third of a 375-degree oven for 20 to 25 minutes, turning it once. The effect is virtually the same. If you want to make these slices as a main course, the recipe will serve 2.

INGREDIENTS
2 pounds eggplant (about 2 medium eggplant)
1 tablespoon table salt
2 tablespoons extra-virgin olive oil
4 teaspoons balsamic vinegar
2 teaspoons minced garlic
2 - 3 tablespoons minced fresh parsley leaves or finely shredded fresh basil
Ground black pepper

INSTRUCTIONS
1. Cut off and discard stem and bottom end of each eggplant. Do not peel. Cut eggplants crosswise into 3/4-inch slices. Lay slices out on a work surface, sprinkle tops with half the salt, and rub it in with your fingers. Turn eggplant slices over and repeat procedure with remaining salt. Place eggplant in a colander, set colander over bowl or in sink, and let eggplant stand for at least 1 1/2 hours, preferably 2 to 3.

2. Rinse eggplant under cold, running water, rubbing slices lightly in your hands. Shake colander to drain. Lay slices about an inch apart on triple thickness of paper towels; cover with another triple layer of towels. Using your palms, press each eggplant slice very firmly until it looks green and translucent and feels firm and leathery when pressed between fingertips. Repeat pressing process on fresh toweling if eggplant has not yet reached this stage. Repeat with remaining eggplant slices. (Can refrigerate up to 3 hours before cooking.)

3. Heat broiler. Mix oil, vinegar, and garlic in small cup. Arrange eggplant slices fairly close together on a baking sheet; brush tops with half of oil mixture. Turn slices over and brush with remaining oil mixture. Broil eggplant slices about 8 inches from heat source until tops turn mahogany brown, 6 to 8 minutes. Turn slices over; broil until other sides brown, an additional 6 to 8 minutes. Sprinkle eggplant with herbs and pepper, adjust seasonings, and serve.

Recipe adapted from Cooks Illustrated

Happy Saturday!

While it sometimes seems like summer never ends in the Virgin Islands, we have a harvest this week that may remind you of Autumn if you're from the states.  We are particularly excited about harvesting our pumpkins, which are described below.

We've harvested some fresh greens for you this week - Bok Choy and our unique blend of Salad Mix. The variety of bok choy we grow is called Joi Choi, and has sweet, succulent white stalks with a nice crunch that can be eaten raw like celery. To cook it, just roughly chop and stir-fry the ribs and the greens together. Ridge to Reef Farm's salad mix is a blend of young, mild Asian greens that is best eaten raw just like a lettuce mix, but can also be blended into a green smoothie or cooked like spinach.                                  

You'll also find a slice of our local pumpkin! These calabaza squash are varieties of the species Curcubita argyrosperma and Cucurbita moschata, including Tohono O'odham "Ha:l", Green-Striped Cushaw, Middle Rio Conchos and our own Cruzan Calabaza that we saved seed from our last crop. The flesh will vary between varieties from light yellow to a deep orange, but all are delicious - especially when cooked in stews or soups or roasted with olive oil. These carribbean squashes cook much more quickly than the traditional pie pumpkin, so adjust your cooking time accordingly if you substitute it for pumpkin in a recipe. The seeds are also a tasty snack when roasted - just remove any flesh and place the seeds on a baking tray in the oven at 350 degrees, or in a heavy skillet (like a cast-iron) on the stovetop until golden brown, generally 10-15 minutes.

There's another helping of okra this week - try it baked roasted, grilled, fried, stir-fried, or used in a soup or gumbo -- okra is an excellent thickener!

With this week's eggplant, try a traditional Eggplant Parmesan dish, or change it up and try an eggplant dip like Babaganoush - see the recipes below!

The dill goes well in salads and salad dressings. Try the Lemon-Dill Tahini Dressing recipe below paired with your mixed greens.           

Happy eating!

Claudia and the crew at Ridge to Reef Farm 


Photo above: Salad mix in the CSA fields

Farm Recipes   

Calabaza and Coconut Soup

2 tablespoons olive oil
1 medium onion, coarsely chopped
1/4 cup finely chopped fresh cilantro stems or other herbs
2 garlic cloves, coarsely chopped
1 (2-4lb) piece calabaza squash peeled, seeded, and cut into 1/2-inch pieces
4 cups water
1 1/4 cups well-stirred canned unsweetened coconut milk (12 ounces)
2 teaspoons salt
1/4 teaspoon cayenne  

Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes. Purée soup in batches in a blender or with a hand blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure. Serve warm.
Recipe adapted from Gourmet magazine


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. 


Eggplant Parmesan
2-3 pounds sliced eggplant
Flour
Olive oil
2 cups tomato sauce
2 cups grated mozzarella
1 cup grated Parmesan
1/2 cup basil leaves.

1. Dredge sliced eggplant in flour, then brown in batches on both sides in olive oil; remove from the pan.
2. Layer in a 9-inch baking pan with tomato sauce, mozzarella, Parmesan and basil leaves.
3. Bake at 375 until bubbly.



Baba Ganoush
2 or more large eggplants
1 lemon, juiced
2/3 cup tahini (sesame seed paste, available in the international aisle at the supermarket)
1/2 cup minced fresh parsley, basil, or other herbs
Kosher salt and freshly ground black pepper
Pita chips, for dipping

Directions
Preheat the oven to 450 degrees F. Prick the eggplants all over with a fork (this keeps the eggplant from exploding in the oven, so don't skip this step). Place on a baking sheet and roast until softened, about 20 minutes. Remove from the oven and allow to cool.

Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Scoop the flesh into a bowl or blender.

Add the lemon juice, tahini, garlic, parsley, and a little salt and pepper. Blend together until smooth. Feel free to add more lemon juice, more salt and pepper, it will vary depending on the size of your eggplant. Serve with pita chips.
Recipe adapted from Suzie's Farm


Calabaza Rice
2 cups long-grain rice (or brown rice - adjust cooking time according to package)
2 tbsp. oil (use annato-infused, if possible)
3 cloves garlic, peeled and finely chopped
1 small yellow onion, peeled and finely chopped
1 lb. calabaza squash, seeded, peeled, and cut into 1/2" pieces
3 sprigs cilantro or other herbs
Salt

1. Put rice into a large bowl, cover with cold water, and swish rice around with your hand until water clouds. Drain and repeat process until water remains clear, 3–4 times more. Drain again and set aside.

2. Heat oil in a medium heavy-bottomed pot over medium heat. Add garlic and cook, stirring, until golden, about 30 seconds. Add onions and cook, stirring frequently, until translucent, 5–8 minutes.  Add rice and cook, stirring constantly, until it is lightly toasted, about 1 minute.

3. Add squash and cilantro in pot, stir in 3 cups of water, and season to taste with salt. Increase to medium-high and boil, undisturbed, until liquid barely covers rice, about 10 minutes. Reduce heat to low, cover, and cook until rice is tender about 20 minutes. Serve with plantain tamales in spicy shrimp sauce, if you like.


Lemon-Dill Tahini Dressing
1/4 cup tahini
2 tbs olive oil
1/4 cup lemon juice, fresh-squeezed OR 1/4 cup apple cider vinegar
3 tbs water, more as needed
1 clove of minced garlic
1/4 cup dill, minced
Dash of salt

With an immersion blender mix all the ingredients together. If you don’t have one you can whisk this together easily. Enjoy!

We've harvested some new greens for you today! Komatsuna is a delciously mild Asian green that can be chopped and eaten raw in salads, substituted for lettuce, or cooked lightly like spinach. Versatile and nutritious, komatsuna is a wonderful addition to any meal.

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). Try the recipe below for Chaya Hummus from CSA member Kathy Guidi!

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. 

You'll find another bunch of Maxixe ("muh-shee-sh") in your share this week. Also called "bush cucumber", it can be cooked like summer squash, or eaten raw just like cucumbers.  It is unnecessary to peel them, although some recipes may call for it. Cut it in halves orquarters, boil 10-15 minutes or until it reaches your desired consistency, then season with olive oil and salt or add to any dish. It also goes well with okra - try them chopped, sautéed together and seasoned with onion, garlic, paprika and tamari soy sauce. More information on Maxixe can be found at the World Crops website.

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. 

Our burgundy okra plants are growing phenomenally well, and some are over 8 feet tall! Try using this week's hearty helping  to make a batch of fried okra for a farm-fresh appetizer. You could also try okra baked roasted, grilled, stir-fried, or used in a soup or gumbo -- okra is an excellent thickener!

Cranberry Hibiscus is in your share today - try this burgundy leaf in a salad, or cook it briefly like spinach either alone or mixed with other greens. You can also make a tea with the leaves - try it mixed with the Holy Basil for a pleasing and nourishing blend.

We have more eggplant for you -you'll find a pleasing selection of 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. 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. 

Happy eating!

Claudia and the crew at Ridge to Reef Farm 


Photo above: Bananas, eggplant and hot peppers in the CSA fields

Farm Recipes

Chaya 'Hummus' Dip (or spread)
Here's a really yummy recipe from CSA member Kathy Guidi in St. John!  It’s a terrific way to use this healthy green, and it’s similar to a spinach dip (sans the mayo).

1. Boil one bunch chaya leaves in plenty of water for 10-15 minutes.  Drain and chill till ready to make the spread.
2. Use a food processer to chop/mince the chaya leaves (about 2 cups) realy fine.
3. Add to the chaya: 
    -  4 tbsp tahini, 2 tbsp oilve oil
    -  juice of one lemon (or 2 key limes)
    - 1 tsp cumin and approx 1/2 cup greek yogurt. 
4. Mix well and refrigerate at least one hour before serving. 

Suggested servings:
* It's really nice as a spread or as a dip with cucumbers. 
* For dinner, stuff a pita with sliced bush cucumber, greens and chaya hummus!


Prize Winning Pickles
(Maxixe pickled in brine)

Brine Recipe:
1 quart apple cider vinegar
1 quart water
½ cup sugar
1/3 cup salt
1 tsp coriander seed
1 tsp each brown and yellow mustard seeds
1 tsp black peppercorns
5 dill fronds   

Wash maxixe and slice in large chunks 
Combine vinegar, water, salt, and sugar in a large saucepan
Place spices in cheesecloth and add to vinegar mixture
Simmer for 15 minutes
Clean and heat 6 pint jars and lids
One at a time:
Pack cucumbers into hot jar leaving ¼ inch headspace
Ladle hot vinegar mixture over cucumbers or tomatoes
Remove air bubbles
Seal jar with two piece cap
When all jars are filled, process for 15 minutes in a boiling water canner
Rest jars for 24 hours and then check seals
Store in a cool dry place

Note: You can add other vegetables to the mix, like okra.


Maxixe Sautée
1 medium onion, chopped
2 tablespoons fresh parsley, chopped,
1-2 pounds maxixe, peeled and sliced thin
Optional: additional vegetables (like okra), chopped.
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 onion, parsley, maxixe and other vegetables if desired.
4. Sautee until the vegetables are tender but firm, and serve.
5. Add salt and pepper to taste, if desired.


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, cranberry hibiscus or other herbs with the basil. 
- Sweeten with honey or agave, if desired.


Chaya Quiche
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

Directions:
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")



Classic Iron Skillet Fried Okra

• 3/4 - 1 pound of small okra pods, cut into 1/2 inch slices
• 1/2 cup of cooking oil, more or less, divided
• 3/4 cup of all purpose cornmeal
• 1/4 cup of all purpose flour
• Kosher salt, freshly cracked black pepper and Cajun seasoning (optional), to taste

Rinse okra in a colander and let drain. Heat 1/4 cup of the oil in a cast iron skillet over medium high heat. Combine the cornmeal, flour, salt and pepper and Cajun seasoning, if using, in a paper bag or medium sized bowl.

Toss the okra to coat evenly and transfer to the skillet using a large slotted spoon to shake off excess. Cook in batches, allowing to fry on one side until lightly browned, then begin to stir fry, moving the okra around the skillet and scraping the bottom of the skillet to avoid burning.

Transfer to paper towels to drain and sprinkle with sea salt or kosher salt, to taste. Prepare next batch, adding additional oil to skillet as needed between batches. Serve hot.


Okra Gumbo With Chickpeas & Kidney Beans
3 tablespoons olive oil
1/4 cup flour
1 medium sized onion, diced large
3 cloves garlic, minced
1 bunch maxixe, diced
2 cups chopped tomatoes (canned is fine)
1 teaspoon salt
Fresh black pepper
2 bay leaves
2 teaspoons smoked paprika
8 springs fresh thyme (or other herbs- basil, parsley, etc)
2 1/2 to 3 cups vegetable broth at room temperature
2 cups okra (about 10 oz) sliced 1/4 inch thick or so
1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained)
1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained)
1 tablespoon fresh lime juice

Rice for serving 

Directions
First we’re going to make a roux, but it has a little less fat than a traditional roux, which means it doesn’t get as goopy. If you’d like a more traditional roux, just add 3 more tablespoons of vegetable oil. Okay, so, let’s proceed.

Preheat a large, heavy bottom pot over medium-low heat. The wider the pot the better, so that you have lots of surface area to make your roux.

Add the oil and sprinkle in the flour. Use a wooden spatula to toss the flour in the oil, and stir pretty consistently for 3 to 4 minutes, until the flour is clumpy and toasty.

Add the onion and salt, and toss to coat the onions completely in the flour mixture. As the onions release moisture, they will coat more and more. Cook this way for 5 minutes, stirring often. Add garlic and stir for 30 seconds or so.

Add the tomatoes and cook down for about 10 more minutes. As the tomatoes break down, the mixture should become thick and pasty.

Season with fresh black pepper, add bay leaves, smoked paprika and thyme and mix well.

Stream in the 2 1/2 cups vegetable broth, stirring constantly to prevent clumping. Add the okra, maxixe and beans, then turn the heat up and cover to bring to a boil. Stir occasionally.

Once boiling, reduce the heat to a simmer and let cook uncovered for 30 to 45 minutes, stirring occasionally, until the stew is nicely thickened and the okra is tender. If it’s too thick, thin with up to 1/2 cup vegetable broth. If it’s not as thick as you like, just cook it a bit longer.

Add the lime juice, and adjust salt and pepper to your liking. Let it sit for 10 minutes. Remove bay leaves and thyme stems (if you can see them) then serve in a big, wide bowl, topped with a scoop of rice and garnished with fresh thyme.

Recipe adapted from Post Punk Kitchen

Welcome to October!  We're half way through the CSA season and we have officially finished our plantings for this seaon.  We are keeping busy making sure the plants stay happily weeded, watered, and trellised.

We'd like to introduce you to Maxixe ("muh-shee-sh") or Bush Cucumber (Cucumis anguria), making its first appearance for this season. It 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. It is unnecessary to peel them, although some recipes may call for it. 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.

This week, there's more eggplant for you! You'll find a pleasing selection of 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!                
Happy eating!

Claudia and the crew at Ridge to Reef Farm 

Photo above: Rainbow over the CSA fields

Farm Recipes

Maxixe Sautée
1 medium onion, chopped
1 sweet pepper, chopped
2 tablespoons fresh parsley, chopped,
1-2 pounds maxixe, peeled and sliced thin
Optional: additional vegetables, chopped.
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 onion, sweet pepper, parsley, maxixe and other vegetables if desired.
4. Sautee until the vegetables are tender but firm, and serve.
5. Add salt and pepper to taste, if desired.


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 (try local land crabs for locavore bonus points!)
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


Okra with Rice and Beans
½ cup onions, chopped
2 cloves garlic, chopped
2 cups tomatoes, chopped
1 tablespoon olive oil
1 cup okra, sliced into ¼”-thick rounds
½ cup vegetable broth
2 cups rice, cooked
1 cup canned black beans, heated

In a medium saucepan, sauté the onions and garlic in oil for 5 minutes. Add the okra, tomatoes, and the broth. Cook for 15 to 20 minutes. Season with salt and pepper to taste. Serve hot over the rice and beans.


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.