Thanks a bunch to our lovely volunteer Katie this morning, visiting St. Croix from Toronto.
Wednesday afternoon at ARTfarm: a bit of rain! Lots of teen sweet mix (lettuce salad mix mixed with micro), microgreens, teen spicy mix, baby arugula, lots of cucumbers, sweet bell peppers, papaya from Reuben at Solitude Farm, mangoes and eggfruit from Alex at Tropical Exotics, recao, garlic chives, Holy basil, Thai basil, Italian basil, lemongrass, figs, fresh baked hearty breads from Tess, local raw honey from Wanda at the Wright Apiary.
Let’s talk about eggfruit for just a moment. It is full of niacin, vitamin A and C. So if you are suffering from one of these little summer colds that is going around, try adding a little eggfruit to a pie, dessert recipe, custard, or even your salad for a rich vitamin boost! While it can be enjoyed savory, diced and tossed with salt and lime juice or vinegar, one of the nicest ways to enjoy this slightly sticky-but-dry, bright orange fruit is in a creamy, ice cold milkshake.
Take about half of a large eggfruit and remove the large, glossy seeds. Scoop the flesh into your blender and discard the skin. Add a generous dollop of either molasses, local raw honey, maple syrup or your favorite sweetener. Add about twice as much ice as you just added eggfruit in volume. Add a cup or so of milk. Fresh creamy whole milk is really good in this. Next, I like to add about a teaspoon full of pumpkin pie spice blend, nutmeg, or cinnamon. Blend until smooth, and enjoy icy cold. Worthy experiments might be to substitute yogurt or creamy iced coffee for the milk. Yummmmmmmmm!
Throw any left over pulp in the freezer for next time! Or try this other recipe we posted a while ago for eggfruit pie!