Little Pebbles

This forum is dedicated to our youngest CSA members and those that love them. There are so many families with young children who are members and this forum may help to connect us all. Please feel free to introduce yourselves and post kid-friendly recipes, tips, questions, etc. here. Looking forward to sharing this season with you and your little ones!!

Comments

#1 Stones Throw Farm : Sage and Nursing Mothers

Just wanted to mention here that nursing mothers may want to avoid consuming sage, which is included in this week's CSA share. Last fall, a few savvy members told me about sage's reputed impact on milk production and how it is often used when weaning. Most evidence is anecdotal, but I did just want to mention this alleged property of sage.

Here is a link to more information about sage and lactation.

http://www.kellymom.com/herbal/ref/herbs_s.html#sage

#2 Stones Throw Farm : Peas and Ravioli

One of our favorite "fast food" dinners is "Pea and Ravioli" . There's something just so endearing and comforting about eating two types of delicious little pockets. Plus this meal is easy, fast, involves only one pot and minimal "prep" work....so helpful when you are busy chasing a little boy around or trying to clean up after a farmer :)

Ingredients:
1 pint sugar snap/snow peas (fresh or frozen), washed and trimmed
1 package fresh ravioli (we usually use cheese ravioli)
Chopped fresh herbs
Olive oil
Salt and Pepper
Cheese (e.g. Parmesan, Asiago)

Directions:
Bring a pot of water to a boil and add the ravioli. Cook per package instructions, adding the peas for the last minute of cooking. Drain well and serve, topped wit the fresh herbs, a drizzle of olive oil, salt and pepper to taste and grated cheese.

#3 Stones Throw Farm : Orzo with Greens

Orzo with Mustard Greens
Recipe courtesy Peter Berley, 2008

Ingredients
2 tablespoons coarse sea salt or kosher salt, plus more for serving
1 1/2 cups orzo
3 tablespoons unsalted butter
1 bunch mustard greens, chopped (spinach, chard, or arugula may be substituted)
Grated zest of 1 lemon
Freshly ground black pepper
1 cup freshly grated Asiago cheese, (Wake Robin’s “Mona Lisa” cheese works well)

Directions
Bring a large pot of water to a boil over high heat. Add 2 tablespoons salt. When the water returns to a boil, stir in the orzo and cook until al dente, about 6 to 7 minutes. Drain well.

Return the cooked orzo to the pot, stir in the butter, and place over high heat. Add the mustard greens and lemon zest and cook, stirring until the greens wilt, about 3 to 5 minutes. Season to taste with salt and pepper. Serve with the freshly grated cheese on top.