csa week 1
welcome to week one of the pcb farmhouse csa boxes
strawberries
basil - pcb
thyme - pcb
mint - pcb
edible flower mix - pcb
mini flower bouquet - pcb
pink pickled eggs - pcb
thyme simple syrup - pcb
Fresh honey chèvre goat cheese- lively run goat farm
Prison City Jamberry Cherry beer
Prison City hops springs eternal beer
Crackers
farmer’s market bag
strawberries
✳︎
herbs
✳︎
pickles
✳︎
local cheese
✳︎
specialty goods
*
strawberries ✳︎ herbs ✳︎ pickles ✳︎ local cheese ✳︎ specialty goods *
Thyme simple syrup
Description
This thyme simple syrup offers an earthy taste and herb flavor while providing the perfect amount of sweetness for any drink!
Ingredients
½ cup water
½ cup sugar
10 sprigs thyme
Instructions
Add the sugar and water to a small saucepan over medium heat. Whisk until the sugar dissolves. Add the thyme and bring to a light simmer (not boiling) for 4-5 minutes to allow the thyme to infuse the syrup. Let cool slightly, then remove or strain out the thyme leaves and pour simple syrup into a clean mason jar or bottle. Let cool completely and store in the fridge for up to 2-3 weeks
candied edible flowers
Description
perfect for adding to cakes, pastries, & drinks!
Ingredients
1 egg white
1 tablespoon Cointreau liqueur
1 cup superfine white sugar
Edible flowers (pansies, violas, Johnny-jump-ups, Virginia bluebells, violets etc.)
instructions
whisk egg white & Cointreau until slightly foamy
Flowers: cut off with just enough stem under the head of the flower so that you can hold the flower by the stem, rinse with cold water
using A paint brush or pastry brush, gently brush both sides of the flower with the egg mixture
sprinkle with superfine sugar
place on A wire rack or parchment paper to dry the flowers - leave undisturbed for 24-48 hours until completely dry and slightly brittle
store in airtight container - will last months (in fridge can last 1 year]
herb salad
Description
simple herb-filled salad bursting with flavor!
Ingredients
Salad
1 cup parsley leaves
1 cup mint leaves
1 cup torn dill
2 cups watercress - thin stems and leaves only
1/2 snipped chives
1/2 cup shaved parmesan cheese
Dressing
1 tablespoons dijon mustard
2 tablespoons lemon juice
3 tablespoons olive oil
zest from one lemon
salt and pepper
Instructions
Wash the herbs in ice-cold water and spin dry in a salad spinner, then lay them out on a towel to air-dry
To make the dressing whisk together the dijon mustard and lemon juice and zest then slowly stream in the olive oil. Season with salt and pepper.
Toss all and serve immediately.