csa share // week four

Featured Beer - crabbie’s ginger beer *alcoholic

https://crabbiesgingerbeer.com/alcoholic-ginger-beer/

other items in your share this week

Assorted Herbs // PCB Farmhouse

Sourdough Banana Bread // PCB Farmhouse

Lavender Simple Syrup // PCB Farmhouse

Blueberry Simple Syrup // PCB Farmhouse

Blueberries // Giancarelli Farm, Weedsport, NY

Corn on the Cob // Kelly Morgan Farms, Marion, NY

Green Beans// silver tree forest farms , owasco, NY

Edible Flower // Microbabe, Auburn, NY

Blueberry Simple Syrup

• 1 cup blueberries

• 1 cup warm water

• 1 cup white sugar

• 1 teaspoon lemon juice

  • Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.

  • Whisk lemon juice into syrup; serve immediately or cool.

  • This recipe works nicely with other berries as well, such as strawberries, raspberries, and blackberries. If using raspberries and blackberries, the seeds can be strained out for a smoother syrup.

    To make a thicker syrup that you can use on top of pancakes, stir in a mixture of 1 tablespoon cornstarch and 1/2 tablespoon water into the syrup just before bringing it to a boil.

Lavender simple syrup using fresh stems

• 1 cup water

• 1 cup sugar (white or brown)

• 6 fresh lavender flower heads (including a portion of the stem, around 6 inches long), OR about 2 tablespoons dried culinary lavender buds

• Optional: 1/2 teaspoon lemon juice (to enhance color and flavor) 

  • Instructions

    1. Combine Ingredients: In a small saucepan, combine the water and sugar, according to Wow, It's Veggie?!. If using fresh lavender, gently rinse the stems and flower heads and add them to the saucepan. If using dried lavender, add the buds.

    2. Dissolve Sugar and Boil: Bring the mixture to a boil over medium-high heat, stirring until the sugar is fully dissolved.

    3. Simmer and Steep: Once boiling, reduce the heat to a simmer and let it simmer for about 5 minutes, continuing to stir constantly.

    4. Cool and Infuse: Remove the saucepan from the heat and cover it tightly. Let the lavender steep in the syrup for 15-30 minutes, or longer for a more potent flavor.

    5. Strain and Store: Once the syrup has cooled, strain it through a fine-mesh strainer or sieve to remove the lavender blossoms and stems. Discard the lavender.

    6. Add Lemon Juice (Optional): If you desire a more vibrant color (potentially a pinkish-purple hue) and a brighter flavor, stir in the lemon juice after straining.

    7. Store: Transfer the cooled lavender simple syrup to a clean, airtight glass container. It can be stored in the refrigerator for up to 2-3 weeks. For even longer storage, you can freeze it in smaller portions. 

LET US KNOW WHAT YOU THINK OF WEEK FIVE. Thank you!