By Kelsey
I am excited to announce that we had an abundant hibiscus harvest this year! This is our second year growing hibiscus, but last year our harvest was quite small. This year, we put it in a new field, and it absolutely loved the heatwave we had a few weeks ago. I am looking forward to creating new tea blends using this plant in the fall!
Hibiscus is a tropical plant native to Africa, and widely cultivated throughout tropical and subtropical regions all over the world. It’s in the family Malvaceae. The flowers and calyces are medicinal, but we harvest and dry only the calyces. The species we grow is Hibiscus sabdariffa. It tastes sour and sweet and has a cooling energy. Actions of hibiscus include alterative, astringent, hemostatic, emmenagogue, demulcent, and antispasmodic.
Hibiscus has affinities for the circulatory system, nervous system, and female reproductive system. Traditional medicinal uses include excessive bleeding after childbirth, spotting during pregnancy, diarrhea, dysmenorrhea, cystitis, fever, and much more. It’s ruby red color indicates that it is a powerful source of antioxidants as well. I can’t wait to share the magic of this plant with you all once tea blending season begins!
CSA barn hours:
Summer: 2:30-6:30 pm (starts the week after daylight savings in March)
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Pick List:
Eggs
Red Gold New Potatoes
Cortland and Red Long Fresh Onions
Rhonda Beets
Pink Beauty Radishes
Dark Star, Cocozelle, and Yellowfin Zucchini
Poinsett 76 and Silver Slicer Cucumbers
Addis and Salt and Pepper Pickling Cucumbers (Lots!)
Sweet Peppers
Hot Peppers
Dry Farmed New Girl Tomatoes, Heirloom and Paste Tomatoes
Farao, and Caraflex Green Cabbage
Calypso Celery
Song Cauliflower
Gypsy Broccoli
Dazzling Blue Kale
Champion Collards
Ruby Red Chard
Lettuce
Basil, Parsley, Cilantro, and Dill
Melons
Winter Sweet Kabocha Squash and Winter Luxury Pie Pumpkin
Sonora wheat flour and wheat berries
Pick your own flowers and herbs; padron and shishito peppers; cherry tomatoes; tomatillos; green beans (all in the flower field-ask us for directions!)
Pick your own raspberries and strawberries!
Revolution Bread (Friday only)
Saltonstall Olive Oil (Please bring your own jars!)
Caldo de Albóndigas (mexican meatballs in broth), from www.maricruzavalos.com/
1.1 lb minced pork meat
1 lb fresh tomatoes
1 small onion
2 medium zucchini
3 medium carrots
¼ cup rice
2 medium eggs
3 Tbsp extra virgin olive oil
1 garlic clove
fresh mint
1 Tbsp Oregano
Salt and pepper
Place the ground meat in a bowl, then add the rice, the eggs and a handful of chopped mint leaves. Season with salt and pepper.
Mix all the ingredients until combined.
Make 24 meatballs and place them on a plate.
Cut tomatoes and onions into pieces and place them in a blender together with the peeled garlic clove. Add a cup of water and blend until you achieve a smooth sauce.
In a saucepan, heat the oil and pour in the tomato sauce. Cook over medium heat for 2-3 minutes. Add enough water (or chicken stock) for the broth, about 6 cups). Season with salt and pepper and bring to a boil.
When the tomato broth begins to boil, add the meatballs. Mix them gently until all meatballs are fully submerged into the broth.
Boil for 30 minutes over medium-low heat.
Meanwhile peel and cut the zucchini and carrots in the format you prefer (cubes, chunks, sticks). Add them to the broth and boil until the vegetables are completely tender, about 15-20 minutes.
Adjust with salt, turn off the heat and add the oregano, mix. Serve.