Skip directly to content

Eva in Real Life

on Sat, 10/22/2011 - 14:01
Juniper Berry Sprigs on Eva's Farm

To help acquaint the reader with Eva and her garden, I'm including a list of what Eva is offering this week. This list takes Eva hours to write, she agonizes over details, then freaks out because she's always late in sending it.  One can learn the many edible stages of herbs and such and how hardy these plants are in this cool weather (most grow outside the greenhouses), and how they are affected by hurricanes or other unexpected weather.  She only shuts the farm down for 6 weeks in the winter.  in many cases, she throws out whimsical utilizations of herbs, flowers, greens and all sorts of wild edibles.  

TO THE CHEF... DELIVERY WEEK OF 10/27... FROM EVA'S GARDEN

BULK BARGAIN SALES:

  • SORREL $8/lb. for 3 lbs. or more. Shines in fall as brightly as in spring, a little known fact.  Essential sauce or raw salad ingredient.
  • SORREL, ROUGH $5/lb. for 3 lbs. or more.  Low price and fine to chop or puree.

HERBS:

  • ANGELICA - Candied stems make traditional French holiday confections.  Angelica leaves have flavored drinks since before Medieval times.  Driving away evil spirits was one of its claims to fame. Might be useful around Halloween? Good Witches’ Brew.
  • CHERVIL - Best ever.  We expect to have it through November.
  • CILANTRO, FERNY - The leaves look more delicate along tender stems, as they grow toward flower mode. Flavor is more intense than in younger plants.  Lower price.
  • DILL, FLOWERING - From Wild Flavors - “Robust flavor can stand up to curry, ginger, mint, horseradish, and mustard, among many other bold ingredients. "  This product includes flowers and some stalk.  
  • LEMONGRASS LEAVES - Aromatic Grass from India.  Powerful infuser.  

GREENS:

  • CHICORY MIX - This is a cutting edge item.  Sophisticated American palates are beginning to enjoy the little bit of bitter that the Italians and French have savored for centuries.  These are as sweet and pretty as chicories can be, without losing their traditional tang.  They are tender enough to cut up raw in salad, as well as lightly wilted with garlic, salt and olive oil.  Call it Chix Mix.
  • GREENS MIX. AMAZING BRAISING - Includes varieties of kale, chard, chicory, mustard, and other crucifers.
  • NASTURTIUM LEAVES now sold by the lb.  Peppery greens with art deco silhouettes. These leaves are so big, beautiful, and abundant now, that we are offering them by the pound, so you can play/explore  with them.  Use as a wrap or liner, around or under all sorts of things.  Put a leaf in or on a sandwich.  Chiffonade or puree. Tender stems chopped make a tangy sprinkle.
  • NETTLES are back with a surprise Fall appearance.  Use in stir-fries, soups, and lasagna. How about  WILD STINGING NETTLE PIZZA for HALLOWEEN? Make eerie sauce. It freezes well and does have almost magic nutritional power.
  • WILD WATERCRESS from Sylvan. A rare treat for October.

FLOWERS and OTHER GOODIES:

  • PARSLEY, ITALIAN and CURLY are back and beautiful!
  • Many flowers are most beautiful in these last weeks before frost. Celebrate the autumn glory of our EDIBLE FLOWER MIX and HERB FLOWER MIX.  The  red, orange, and gold palette of NASTURTIUM FLOWERS could rival the colors of Vermont maples. And you can eat them.
  • DAHLIA BUNCHES are a feast for the eye.
  • FENNEL STALKS - Old French tradition to extend flavor all winter.
  • JUNIPER BERRY SPRIGS -   Drinks, rubs, cookies.  Sauce for wild game.
  • MOUSE WATERMELONS make fascinating appetizers or bite size pickles.


VEGETABLES and FRUITS:

  • MACOMBER TURNIPS are ready, from Bob Smith in Westport.  
  • MINI SUNCHOKES.  Due to Hurricane Irene, all our sunchokes are small in size, but big in flavor. No need to peel because they are so fresh.  
  • SCARLET NANTES CARROTS are famous for rich sweet flavor and deep orange color.
  • SQUASH and PUMPKINS - So many, so good: ACORN, BUTTERNUT, BUTTERCUP, CARNIVAL, GREY GHOST, LONG ISLAND CHEESE and JARRAHDALE.
  • TOMATOES, IRREGULAR. Catch this bargain before frost.