September 20,2020
From Our Farmers
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Fresher Together Chicago
@ FresherTogether www.freshertogether.com
Lemon and Lime Tea Bundle
(Lemon Balm, Lime Basil, Lemon Verbena, Catatumbo’s Lemongrass)
Catatumbo Cooperative Farm Chicago
@catatumbo_coop www.facebook.com/CatatumboCooperative/
Tulsi (Holy Basil), Aji Amarillo
Multiple Harvest Chicago
No Social Media Currently - Incubates at @urbangrowerscollective
Baby Kunde
Urban Eden Chicago
Website coming soon - Farm is located at @insidetheplant
Spicy Micro Greens Salad Mix
Finding Justice A Flower & Vegetable Garden Chicago
@finding.justice www.findingjusticegarden.com
Collards and Kale
B.S.R.R - Boots and Saddle Riding Ranch -Pembroke Township
Facebook only- @Bootsandsaddleridingranch
Uniquely Inclined (canning division)
Kosher Cucumber Pickles or Bread and Butter Pickles
A Note about Kunde from Farmer/Beekeeper Beatrice Kamau of Multiple Harvest Farm
Kunde is an indigenous 'green that has being used in Africa for over 3000 years, long before the white man introduced collard green, kale etc.
Kunde was brought to America and used as livestock feed, thus the name cowpeas.
3 ways to use baby kunde
1. Add to your salad mix
2. Add to your fruit or vegetable mix for your juice/smoothie
3. Boil 5 ti 10 minutes, then saute and add to meat or mushroom etc
Its delish💕
The Anatomy of your Tea Bundle
So this isn’t Sprite or 7Up, but I do suggest you consider making some drinkable magic out of your Tea Bundle this week. Included are Lime Basil, Lemon Verbena, Catatumbo’s Lemongrass, and Lemon Balm. Here are some notes from Chef Fresh About what she harvested their farm this week!
If you want to make Tea with your blend, steep any or all of them in hot water, drink hot , or sweeten and pour over ice.
Lemon Verbena- Lemon Verbena like many of the other herbs in this bundle is great for tummy issues as well joint pain and inflammation. Add it in with others, as a nice tea to have before bedtime. Besides making a yummy hot or iced tea, you can use it in syrups and bases to make fun alcohol based drinks as well (try vodka). Also works well in fish and poultry dishes. And, if you can find some mason jars, try adding a little to your jams and jelly recipes.
Lime Basil - Put this on and in whatever you want! It’s delicious in Stir-frys, on seafood, poultry, veggies. This would pair nicely with your eggplant and some tomato sauce as well. It’s great as a tea. Steep the flowers and leaves in hot water, great to drink hot, or sweeten it while hot and pour over ice. High in vitamins A, K and C
Lemon Balm- This is one of my favorite herbs to add to my stress reduction, anxiety reduction, relaxation before sleep, tummy health blends. But besides all its calming qualities, it can be used in cooking. Brighten up your soups, throw on chicken or fish, add it to your fruit salads, baked goods, or make a delicious iced tea. As with most herbs check with your herbalist or doctor before using Lemon Balm for treatment, and definitely consider avoiding if you are nursing or pregnant.
Catatumbo Cooperative Farm’s Lemongrass- My favorite use for lemongrass is in my brothy coconut soups that remind me of times in Thailand. I also use it in my curry paste blends with ginger, garlic, chilis, shallots and various other ingredients. Lemongrass is nice with most protein and veggies. It has many health benefits including reducing inflammation, relieving anxiety, pain relief, etc.
A fist full of tulsi power
Tulsi- is an Ayurvedic herb also called Holy Basil. We include it pretty frequently in the Weekly bag because we love it and all the magic that comes along with it.
Use Ideas: Makes a great tea! Hot or Iced! Dry it and add it to your honey for an infused honey. Throw a little in your stir-fry or salad.
Benefits: My favorite benefits - It’s an adaptogen and helps with stress reduction. It also is a powerful anti-inflammatory.
Aji Amarillo
A beautiful Peruvian Chili pepper that is a base to dishes when combined with red onions and garlic. My favorite way I have it is as a sauce that is delicious on EVERYTHING. I load up on it whenever I’m at a Peruvian Chicken joint. Last week I made my own out of Catatumbo’s harvest. I toasted a bay leaf, some garlic cloves, and the aji amarillo (seeds removed, wear gloves, don’t touch your eyes) in a hot pan with some oil. Then I threw everything in a blender, added some sour cream, lime juice, queso fresca, and salt. It was delicious
