A big part of organic farming is sorting produce and some of it is not perfect, but pretty darn close. Still fresh and tasty, we think it is important to share the good, bad and the ugly when it comes to our precious organic fruit. Part of being a member of a Rumar Farm CSA is to have a share and experience our entire harvest including what we refer to as “seconds”.
There are several things you can do with blemished organic fruit:
1. Preserve or freeze: If the fruit is still delicious but not visually appealing, you can preserve it by making jams, jellies, or sauces. Alternatively, you can chop the fruit and freeze it in portion sizes for later use in smoothies or baking.
2. Blend into smoothies: Use the fruit in smoothies where the appearance won’t matter. The damaged parts can be easily blended with other ingredients.
3. Bake or cook: Blemished fruit can still be used in baked goods, like pies, cobblers, or muffins. The damaged parts can be cut off before using, or the fruit can be cooked down and strained to remove any tough or unwanted bits.
4. Cut up into a fruit salad and enjoy the fresh, juicy summer harvest while they last.
Here is what you can expect in this weeks basket:
Mixed Fruit Basket – a mix of “not perfect” peaches, pears and plums. If you are not inspired by the ideas up above, just eat it with a paring knife and you will love everything. The pears have marked skin that is only on the surface.
Sovereign Coronation Grapes – These seedless blue grapes have a tart skin and a burst of juicy sweetness that makes them ideal for any occasion. Great ready-to-eat snack and lunch box treat for the kids. Refrigerate grapes in a container loosely covered for up to 10 days. They make a luscious jam or jelly, great added to a smoothie or yogurt. Delicious in sauces or added to your salad.
Rumar Farm Hearty Salad Blend A fall mix of tender lettuce and mustard greens for a wonderful salad starter. A simple oil and vinegar would work well as a dressing; add seeds, dry fruit and of course feta to start your meal off with a bang.
Round Red Radish – Delightfully spicy and crunchy, add to a simple summer salad, to a steamy bowl of ramen, sliced thin on toast with avocado or smoked salmon, roasted, pairs nicely with fruit, in Kimchi, Buddha bowls or just raw with ranch dressing.
Swiss Chard – One great recipe we already shared with you is Rumar Farm Spicy Sausage and Chard Pasta. So easy, you just cook 12 oz. of pasta (I prefer linguine) Sauté in a large wide pan hot Italian sausages (3-4 links) casings removed with chard stems. Add your chard leaves, couple of tomatoes, 1/2 cup onions, and two large garlic cloves…everything chopped up. Cook for 4 minutes then stir in 1/2 cup cream. Portion into bowls over the pasta and top with fresh slivered basil leaves and shave fresh parmesan cheese. Serve with a large salad.
Tomato Mix – Sample of Mountaineer Pride beefsteak tomatoes with some sweet cherry tomatoes. You can slice the larger tomato in your sandwiches and add the cherry tomatoes to your salad.
Herb Parsley – There are many delicious and versatile ways to use flat leaf parsley. Here are some ideas: Chop up the parsley and sprinkle it on top of your favorite salad for added freshness and flavor. Use it as a garnish: Sprinkle some parsley on top of soups, stews, or roasted vegetables just before serving to add a pop of color and freshness. Make a pesto: Combine flat leaf parsley with garlic, olive oil, Parmesan cheese, and pine nuts (or any other nuts of your choice) to make a flavorful and vibrant parsley pesto. Use it as a sauce for pasta, spread it on sandwiches, or use it as a dip. Mix it into sauces and dressings: Chop parsley finely and add it to your favorite homemade sauces and dressings for an extra layer of flavor. It works well in tomato-based sauces, vinaigrettes, and marinades. Use it in marinades and rubs: Combine parsley with other herbs, garlic, lemon juice, and olive oil to make a flavorful marinade for meats or vegetables. It can also be added to dry rubs for grilled or roasted dishes.