Pomegranates are delicious and great for you – and sometimes tricky to eat and seed.
Here is a simple trick to making seeding pomegranates easy and fun!
Enjoy!
Local Produce Profiles
Produce Profile: Serrano Peppers
Serrano Peppers:
Photo Credit: Unknown
The serrano pepper got its name from the mountains or sierras of its region. This type of chile pepper is said to have originated from the Mexican states of Puebla and Hidalgo.
It looks a lot like a slender jalapeño. And turns from green to red to yellow as it matures. The flavor is rich and potentially blistering (though also sometimes fairly mild). Serrano are included in any dish to add a little kick of flavor such as salsas, marinades, sauces and chilis. The mature serrano chile is usually about 1 ½” long with thin walls. The smaller they are, the more heat they have.The size and shape of the serrano make it difficult to core and seed, so the best way to temper the hear is to use less of it.
Here are some great recipe suggestions for serrano peppers (other peppers may be substituted, or a mixture of peppers may be used too):
Serrano Chile-Rubbed Roast Chicken
Photo Credit: foodnetwork
Photo Credit: theslowraosteditalian
The Perfect Bloody Mary Homemade Pepper Vodka
(This recipe uses serrano peppers, jalapeño peppers and anaheim peppers. You may also use the habanero peppers)
Photo Credit: onmanblog
Jalapeno Poppers with Serrano Sour Cream
(May use serrano or anaheim for the poppers and habanero for the sour cream, or any combination you see fit)
Photo Credit: FoodRenegade
Enjoy the recipes and happy cooking!
Let us know what you do and how you spice up the food in your kitchen!
For the Love of Okra – and Slime Free Recipe Secrets
OKRA – Ladies Fingers
a beautiful plant, flower and very interesting fruit!
Okra is loaded with nutrients and minerals! Including: Vitamin C, Vitamin A, Vitamin K, Vitamin B6, Fiber, Magnesium, Beta Carotene and more!
(AP Photo/Savannah Morning News, Steve Bisson)
Okra is also well-known for a variety of health benefits: preventing diabetes, promoting colon health, boosting digestive health, weight management, maintaining healthy skin, protecting against free radical damage, relief from respiratory issues like asthma, coat, promotes eye health, booting mood and constipation.
SO…. how do we eat it?!
There are many ways to prepare prepare okra.
First, you want to eat it as fresh as possible, no brown marks for the freshest okra. Also, the okra should be small and tender. The larger okra is has tougher fibers and harder seeds – better fro planting than for eating!
Once you have your okra try out these great dishes and feel free to experiment with what you’ve got and change it up a bit!
Here are some NO SLIME Okra Recipes
Enjoy the Okra!
Maya’s Farm Best Practices with Basil
Photo Credit: Maya’s Farm Team
Basil is delicious and incredibly aromatic when just picked –
Here are some best practices and tips for keeping that beautiful and fragrant basil crisp and fresh after harvest:
1. Keep in the crisper drawer of your refrigerator, if you have one.
2. Trim under cold running water at the roots and place in a small cup with water (like flowers in a vase). Place in the refrigerator.
3. Place is a plastic bag with a little bit of paper towel. Put inside the refrigerator.
4. Hang upside down to dry.
As always, please be sure to pick up the produce early – and within the time frame for pick up. Basil does have a limited life.
Share your favorite recipes that use basil with us!
Maya’s Farm Proudly Grows Superfood Purslane for Over 10 years
Purslane is a summertime Super Hero Superfood.
It contains more omega-3 fatty acids that any other leafy vegetable. In fact, it’s on par with flax, fish and algae! It is rich in Vitamin A, Vitamin C and some B vitamins. It is also a good source of Calcium, Iron, Magnesium and Potassium. How’s that for Super charged green?!
Photo Credit: Maya’s Farm Team
Maya’s Farm is proud to have offered this crunchy succulent beauty for over 10 years in our seasonal CSA and on the farmers’ market floors in the Metro Phoenix area. Stop by the Market Stand or Join our CSA to get a bunch!
Photo Credit: Urban Beans
Purslane is also known as verdolagas and pigweed, and it is featured in a variety of Latin and ethnic cuisine. In Mexican cooking it is often paired with pork and tomatillos in carnitas, tamales and stews. While Lebanon, Russia and Turkey is could be in salads ranging from tabbouleh to potato salad. In Japan, it may be pickled and served with rice. It has long been used in Chinese medicine. We have seen it enjoyed at a snack on it’s own and in a variety of stews, soups and entrees too! How have you seen purslane used?
What about Watermelon Purslane Summer Salad?
Photo Credit: gardenista
Watermelon Purslane Summer Salad
Ingredients:
A bunch of fresh purslane, chopped or torn into smaller sections
Fresh, sweet watermelon, cut into bite size chunks
Olive Oil and Vinegar of choice
Salt and Pepper to taste
Directions:
Gently toss salad ingredients with a small about of oil and vinegar, season to taste. Serve on a plate as a main dish or on the side.
Note: Purslane has a salty flavor, taste dish before seasoning
Enjoy!
Wonderful Radishes – Full of Vitamin C!
Original Content from Health Article in Time Magazine March 23, 2015 Early Bloomers. Spring brings a rush of nutritious food at peak flavor by Mandy Oaklander
Photo Credit: organicauthority
“Heavy, starchy foods keep us warm – and stuffed – through winter. But now spring is arriving, and with it a wave of light and healthy produce hitting grocery stores and farmers’ markets in prime season. We asked Deborah Madison, author of Vegetable Literacy, for a selection of nutritious foods that will be at their peak flavor in the coming weeks. And if you don’t like to eat for greens, she has a tip” “A salad that looks like spring can make you so happy,” she says. “That’s half the battle.”
Photo Credit: debishawblog.com
RADISHES
When you start to see radishes at the farmers’ market,
“to me that’s a sign of spring.” Madison says.
A single radish can have 124% of the recommended daily vitamin C – even more if you eat the raw tops too.
EAT IT: Go raw, says Madison. Just slice the radish, chop the tops and toss with good olive oil and lemon juice.
Source: USDA National Nutrient Database for Standard Reference
What kinds of RADISHES does Maya’s Farm grow?
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- Easter Egg Radishes
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- Watermelon Radishes
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- French Breakfast Radishes
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- White Icicle Radishes
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- Nero Tondo Radishes
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- Cherry Belle Radishes
Maya’s Farm is proudly CCOF Certified Organic
Try Maya’s Farm Organic Radishes!
JOIN Maya’s Farm Organic CSA
SHOP at Maya’s Farm Booth at the Phoenix Public Market
Photo Credit: alxandrya on Instagram
BUY from Maya’s Farm Stand at the Farm at South Mountain
Arizona Chamomile Sun Tea and Sweet Chamomile Syrup
Photo Credit: Caitlyn McLelland
Arizona Chamomile Sun Tea and Sweet Chamomile Syrup
Chamomile is a wonderfully fragrant and petite flower. It is known for its calming and soothing qualities. Often enjoyed as a tea, as a garnish, in a bath, or in soap. This beautifully aromatic bouquet will lighten up your home and your spirit! Enjoy this fun recipe originally seen on: La Buena Vida
Ingredients
Chamomile tea
1 bunch of fresh chamomile
water
ice
Chamomile syrup
1 cup of sugar
2 cups of water
Method
TEA: Give the chamomile a good rinse. Place half of the chamomile flowers into a container with water. Allow to steep in the sun for the afternoon. Serve over ice.
SYRUP: In a sauce pan heat 2 cups of water and 1 cup of sugar. Once the water comes to a boil and the sugar is evaporated turn off heat and add the remaining chamomile. Allow to steep into the simple syrup until cool. Remove flowers once the syrup has infused (about an hour). This syrup is delicious and can be used in a variety of ways. Pour sun tea over ice, finish with the chamomile syrup. Very light, sweet and subtle. A delicious summer drink.
Photo Credit: La Buena Vida
Enjoy this delicious and refreshing tea with your favorite spring and summer salad!
Like what you see?
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Join our CSA
Exquisitely Delicious Organic Heirloom Tomato Starts Available Now!
We are proud to announce that Maya’s Farm is working with a Local Nursery to bring you exquisitely delicious organic, heirloom tomato starts this season! Each seed was hand-choosen by the Maya’s Farm Team, and selected for its, flavor, rarity and history of successful growing in the southwest region. 11 Tomato Start Varieties are available this season:
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- Japanese Black Trifele Heirloom Tomato
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- Esterina Cherry Heirloom Tomato
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- Gold Medal Heirloom Tomato
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- Copia Heirloom Tomato
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- Green Zebra Heirloom Tomato
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- Moskvich Heirloom Tomato
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- Heirloom Tomatoes
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- Yellow Brandywine Heirloom Tomato
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- Cherokee Purple Heirloom Tomato
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- Indigo Rose Heirloom Tomato
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- Jaune Flamme Heirloom Tomato
Tomato starts are available in the beginning of February to end February. The tomato starts should begin going into the ground by February 15th this year. Bring home the most delicious tomato collection this year. Nothing is fresher than a tomato right off the vine! Available Exclusively at Maya’s Farm Stand Open Wednesday to Sunday 9am to 2pm on the north side on the Farm at South Mountain Property. Come on by!
Delicious, Nutritious & Simple Cilantro Pesto
Enjoy this Delicious, Nutritious & Simple Cilantro Pesto
Cilantro has so many nutritious health benefits:
Cilantro is considered a delicious culinary and healing herb around the world. The leaves, stocks, flowers and seeds may all be eaten. It is traditionally used in India as an anti-inflammatory agent and studied in the United States for its cholesterol-lowering properties. Coriander seeds come from the seeding of the fresh cilantro plant.
Cilantro is rich in thiamin, zinc, dietary fiber and vitamins A, C, E and K. It also has trace amounts of riboflavin, niacin, vitamin B6, folate, pantothenic acid, calcium, iron, magnesium, phosphorous, potassium, copper and manganese.
Original Photo Credit: threemanycooks
CILANTRO PESTO
by: Three Many Cooks
Serves: Makes about 1 cupINGREDIENTS
2 cups picked and rinsed cilantro leaves
½ cup whole blanched almonds
2 scallions [or i’itois onions], cut into one-inch lengths
¼ serrano pepper, or to taste
Salt and ground black pepper
½ cup pure olive oilINSTRUCTIONS
Process cilantro, almonds, scallions, pepper, and a generous sprinkling of salt and pepper in the work bowl of a food processor until finely ground. Add oil and continue to process until pasty smooth. Taste and adjust seasonings, including more salt if necessary. Can be refrigerated in an airtight container for up to a week.
Original Photo Credit: simplyscratch
Enjoy this recipe as a dressing on a salad, as a dip with radishes, on pasta or as a marinate. Be creative!
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