Tuesday, June 27, 2017

Good Eats Weekly Newsletter - June 28, 2017



Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG

This week your bag will contain:

Spinach or Mesclun, Head Lettuce, Pearl Onions OR Scallions, Beet Greens, Cilantro, Garlic Scapes

Out of the Bag:
Tomatoes and Strawberries





Half Veggie Only Members
take a YELLOW BAG containing:

Spinach or Mesclun, Lacinato Kale, Garlic Scapes, Cucumber,

Out of the Bag:

Tomatoes and Strawberries




Localvore Offerings Include:

Butterworks Farm Yogurt (pick one flavor)
Golden Crops Organic Oats
Tangletown Farm Eggs


Tell your Neighbors: We are Still Accepting Summer Sign-Ups!

We are still accepting Sign-ups for the Summer Share, so tell your friends!

We will pro-rate the cost of your share when you join late. Pro-rated prices are listed on the signup form.

The first Meat Share is next week! Sign up now to add the Meat Share.
Call for Egg Cartons!

Tangletown Farm and Axel would like to reuse your clean egg cartons! Please bring any extra paper egg cartons (no plastic or styrofoam, just paper, 12-egg cartons please) to your pickup site, stacked with any other cartons for our driver to pick up next week. Thanks!


Around the Farm

Happy end-of-Pollinator Week! Last week I went on a tour around the farm with Pete, Tim (our Wholesale Manager), and Martin (our Waterbury Farm Market Manager). It was very informative and I'll be sharing what I learned with you throughout the next few weeks. One thing I learned about is what our farm is doing to help protect pollinators - a super important part of any farm.

We grow a lot of cover crops - plants that help enrich soil between veggie plantings. Hairy vetch is one crop we grow that not only helps enrich our soil with nitrogen, prevents erosion, increases soil health, and conserves soil moisture but also serves as food and habitat for our bumblebee friends.

Pollinators are important because they transfer critical genetic material between plants, allowing plants to reproduce. Pollinators, including a wide variety of bee species and butterflies, are responsible for 1 out of every 3 bites of food we eat! Many species are unfortunately declining rapidly. There's hope we can revive these populations in time. 

Vetch (pictured to the right) is starting to flower across our fields. We also grow crops like buckwheat, clover, and peas that are good for soil and good for bees. So if you see pretty purple flowers in an open field, don't pick them! They're working hard.

You'll notice that your shares look a little different this week than your Friday "sneak peek". Rain hit us hard this weekend so we had to adapt. And unfortunately, I just saw Pete while I was packing up your strawberries into quarts and he wasn't sure if we were going to have a mesclun mix this week or a spinach mix, so it'll be a little bit of a surprise!

~ Taylar

Storage and Use Tips 

Baby Greens - This week's salad greens is either mesclun or baby spinach. The greens are already washed and ready to eat! Leaving the bag sealed until your ready to eat ensures a longer shelf life. Once you open the bag, or if you re-wash the greens, they should be eaten sooner. I often keep greens in my fridge for at least 3 - 5 days, often a week, and they're still good!

Garlic Scapes Garlic Scapes are here!  The tall, curly seed stalks that a garlic plant sends up at this time of year are a short season delicacy. Garlic scapes are trimmed from the garlic plants so that the plant will put energy into fattening the garlic cloves in the ground, not making seed. Garlic scapes have a nice garlic flavor, without the bite of garlic cloves. These scapes are young and tender and they may be eaten raw or cooked. You can chop and add to stir fry recipes, pasta dishes, guacamole, salsas, and vegetable dishes.

Strawberries It's strawberry season! It's a real sign of summer when these sweet juicy berries start drooping on their vines, just begging to be gobbled up. Strawberries are a perennial crop, first cultivated from wild varieties in France in the 18th century. We're excited to be carrying on the tradition by growing them at our farm and working into the CSA share! Strawberry season doesn't last long, but its well worth it!  We're excited to be growing these gems for you on our farm. There are a few main guidelines about keeping strawberries looking and tasting their best at home: keep them in the fridge unless you intend to use them within the day; don't wash them and keep the stems on until you're ready to use them; remove any that start to look sad to keep the rest of the bunch happy. I doubt you'll need these storage tips though, as you might just want to eat them right away! PLEASE, ONLY TAKE 1 QUART.

Beet Greens (full shares):  The tender young beet greens in your share today are best eaten cooked. They are related to Swiss chard and may be used exactly the same way. I love them sauteed with a bit of oil and vinegar (balsamic or apple cider) and salt & pepper. You can also toss them into most recipes that call for other greens (mustard greens, spinach). They are milder in flavor than mustard greens, but a bit stronger than spinach. They are delicious.

Cilantro (full shares): Cilantro is the leaves and stems of the coriander plant (the seeds of the same plant are the spice known as coriander). Cilantro has a very pungent aroma and is widely used in Mexican, Caribbean and Asian cooking. The leaves and stems can be chopped and added to salads, soups and sauces, and can garnish many meals.

Tomatoes: PLEASE TAKE 1 BAG OF TOMATOES. We have a variety of tomatoes available right now so you may receive some nice sized red slicers, some heirloom light pinks, or a mix of small sized red, orange, yellow, and pink toms. This week you have nice fixings for a fresh salsa. I can't get enough of them sliced, salted, and served on a hunk of toasted bread. Store tomatoes at room temperature. Best to take them out of the bag as they may ripen faster inside the bag.  


Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.


Changes to Your Delivery?

If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.

Sorry, we cannot make changes to your share after noon on Monday.

Localvore Lore

A breakfast delight this week! Back by popular demand... organic Rolled Oats! These oats come from Golden Crops Mill out of Compton, Quebec - just over the border. Members have been hankering for these oats to be back in the pantry share, and I'm excited they're back! Michel Gaudreau grows quite a few different grains on his farm and also mills grains for organic growers in the area. He has a great operation in a beautiful setting surrounded by his fields - I can verify this because earlier this spring, I drove up to Compton to pick up our year's supply of oats! It was a beautiful sunny day to take the hour-long drive up there. Golden Crops Mill makes many organic grains available locally that we might not have access to otherwise. These are beautiful, clean, organic rolled oats, ideal for oatmeal, granola, cookies, or that fruit crisp topping you're about to make!

Our favorite organic Yogurt! In the last Spring Survey, members wanted more yogurt! Here's the first of it - three types of yogurt from Butterworks Farm in Westfield. Please choose 1 flavor. Jack and Anne Lazor are "Early Giants" of the organic movement in Vermont, having started their dairy and grain farm in the 1970s. You can read more about the Lazor family in a recent Seven Days. The Lazors are facing a tough decision that impacts many of Vermont's farmers - how to transition the family farm to the next generation. In Vermont, 91% of our farmers aged 45 or older do not have anyone younger than them working on the farm. Watch a video about the Lazors here, and plan a visit to their farm for fresh smoothies on August 19 as part of Kingdom Farm and Food Days

Alternatively, we're happy to bring you fresh eggs from a young farmer (and one of Vermont's few women-owned farms), Lila Bennett of Tangletown Farm. Tangletown is located in West Glover and uses a rotational grazing schedule to ensure the hens receive a varied diet. 


Recipes

Garlic Scape Pesto
2 cups of scapes – you’ll have to chop them some in order to measure.
3/4 cup grated parmesan
3/4 cup olive oil
2 T pine nuts

Blend all of the ingredients until smooth, (sometimes I add the pine nuts after blending if I want that crunch) and fold into a pound of cooked, hot pasta. Oh, my! (The recipe may also be used as a dip)

Crostini with Garlic Scape Cream Cheese

8 ounces of cream cheese (you can substitute ricotta if you like)
¼ cup finely diced garlic scapes
1 teaspoon sweet basil, chopped as finely as possible
Salt and pepper to taste
1 baguette
2 to 4 small tomatoes, sliced thinly

Preheat the grill to a low heat.

Slice baguette thinly. Chop the garlic scapes and basil by hand, or use a food processor. Toss the cream cheese in a mixer or food processor, toss in garlic scapes and basil, pulse first, then mix until combined.

Spread the cream cheese mixture over top of the bread slices. Place each one on a rimmed cookie sheet. You could also use a pizza or grilling stone for this recipe.vTop with tomatoes.

Place the cookie sheet on the grill, place the lid down and allow to cook for about 2 to 4 minutes. You just want to toast the bread, and slightly melt the cheese.

Alternately you could grill the bread first then top after. Personally I like the cheese a bit melted.
Remove from grill and plate.

Serve immediately.

Kale Garlic Scape Pistachio Pesto

1 bunch kale, thick stems removed, torn into pieces
1 bunch basil, stems removed
3 tablespoons Garlic Scape Paste
⅓ cup toasted pistachios
½ cup extra virgin olive oil
salt and fresh ground black pepper, to taste

Blanch kale in boiling water for one minute; rinse with cold water, drain and squeeze dry. Place kale, basil, Garlic Scape Pesto and pistachios in food processor bowl; turn processor on and add olive oil until thick paste forms. Season to taste with salt and pepper.

Grilled Garlic Scapes
See the full Scallop and Scape recipe here

Garlic Scapes
1 Tbsp olive oil
⅛ tsp salt
fresh cracked pepper to taste

Wind scapes into flat spirals, which you then place on your skewers while maintaining the flat shape of the spiral. The fact that garlic scapes have a natural curl make this process a little easier.

Once skewered, brush the garlic scapes with 1 Tbsp of olive oil and season with salt and pepper. Grill over direct medium heat for 8-10 minutes with the lid closed as much as possible, turning once or twice, until they begin to turn golden-brown. Remove from the grill and set aside.

Scallion Pancakes
This same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions. I use peanut oil for this recipe, but that's only because I associate it with soy sauce. If you omit the soy -– making these pancakes a perfect accompaniment to braised foods that use European seasonings -- you can use any vegetable oil or even a good olive oil.  Recipe from The New York Times.

Salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 pound
1 egg
1 teaspoon soy sauce
1/2 cup flour
Peanut, canola or olive oil as needed

Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.  Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.

Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.

Greens With Garlic and Chile 
Here's a simple classic you can use this week with beet greens, kale or the spinach in the share.

1 bunch (about 1 lb.) greens of your choice 
1 Tbsp. salt (for boiling water) plus more to taste
1 to 2 Tbsp. olive oil
1 to 3 cloves garlic, thinly sliced
1 to 3 whole, small dried chiles (such as arbol) or 1 fresh red chile such as fresno, sliced 
Lemon juice (optional but delicious)

Bring a large pot of water to a boil. Meanwhile, clean greens and cut off any tough stems. Chop greens into fairly large pieces and set aside. Add 1 tbsp. salt and chopped greens to boiling water (except for spinach, you can skip this step if using spinach). Cook until greens wilt, 30 seconds to 2 minutes depending on toughness of the greens you're using. Drain and immediately rinse with cold water until cool.

Use your hands to squeeze out as much water as possible from the greens. Set aside. Heat a large frying pan or saute pan over high heat. Add oil, garlic, and chile. Cook, stirring, until fragrant and just starting to turn golden, about 30 seconds. Add greens and stir to combine. Cover and cook, stirring occasionally, until greens are tender and flavors combine, 3 to 5 minutes. Serve greens hot, warm, or at room temperature.

Strawberry Crisp
This week's share screams strawberry crisp!

1 quart strawberries, sliced if large
1/3 cup sugar
1/3 cup margarine (or butter)
1/2 cup rolled oats
1/2 cup flour
3/4 cup brown sugar

Directions: Combine strawberries and sugar and place in 8" square baking dish.
Mix margarine, oats, flour, and brown sugar until crumbly.

Sprinkle on top of berries. Bake at 375 degrees until brown on top, about 35 minutes.

Scallion & Garlic Scape Tortilla

1 bunch garlic scapes, roughly chopped
1 bunch scallions, biased cut
¼ cup water
4 eggs, lightly beaten
Salt & pepper
2 tbsp. olive oil

Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over medium high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over medium low heat until top is set.

Beet Green and Garlic Scape Bruschetta
Adapted from a recipe from Epicurious.

1/4 cup extra-virgin olive oil
1 teaspoon minced garlic
2 garlic scapes, sliced
8 ounces beet greens, stems removed, leaves sliced
8 1/2-inch slices good crusty bread/or 16 slices of baguette
coarse sea salt

Lightly brush baguette slices with 3 tablespoons of oil. Arrange in a single layer on baking sheet. Broil on high until lightly golden and toasted, about 1 minute. Remove from oven.

Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add garlic and scapes and stir 15 seconds. Add greens and sauté until tender, about 3 minutes.
Place toasts on platter. Top with greens. Sprinkle with salt and pepper.
Optional (but delicious!) - after toasting the oiled bread slices, add a smear of Sweet Rowan Farmstead cheese before topping with the greens mixture.
Quick Oatmeal
2 cups quick oats
3 cups water/milk (2 cups water, 1 cup milk is a nice mix)
1/4 tsp salt
1 TB butter (optional)
1/2 teaspoon cinnamon

In a medium saucepan, bring the water and salt to a boil. Slowly, stir the oats and let the water return to a rolling boil. Immediately, reduce heat to a simmer. Stir in the cinnamon and butter and continue to cook on low for 1 minute. Then add the milk and cook for another 2 minutes.

Nova Scotia Oatcakes
Amy and her family spent 4 years in Nova Scotia before moving back To VT. Because of the Scottish heritage there, Scottish oatcakes are popular. Stop at any coffee shop and in place of the ubiquitous biscotti you will nearly always find oatcakes. These lightly sweet, creamy cookies are great to take along as a healthy snack. With some experimentation you could substitute honey for the sugar.... With this recipe, she substitutes 3/4 cup honey for the sugar, reduces the water to approximately 1/2 cup, and increases the baking soda to 1.5 tsp. Serve with topped strawberries!

3 cups quick rolled oats
3 cups flour
1 cup brown sugar (packed)
1 teaspoon baking soda
2 teaspoons salt
1 1/2 cup shortening
2/3 – 3/4 cup cold water

In a large bowl, mix dry ingredients together. Cut in shortening. Add enough water to form a rather stiff, pastry-like dough. Roll 3/8 ” thick and cut into circles. Bake at 350 degrees for 15 minutes on a greased baking sheet.
  

Tuesday, June 20, 2017

Good Eats Weekly Newsletter - June 21, 2017


Welcome to the 2nd week of the Summer CSA Share!


Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG

This week your bag contains:

Mesclun, Arugula, Parsley, Kohlrabi, French Breakfast Radishes, Celery, Nicola Potatoes, and

Out of the Bag:
Tomatoes




Half Veggie Only Members
take a YELLOW BAG
containing:

Mesclun, Arugula, Scallions, French Breakfast Radishes, Celery, and Nicola Potatoes





Localvore Offerings Include:


VT Tortilla Company Tortillas
Pete's Greens Salsa Roja or Tomatillo Salsa
Four Corners Farm Strawberries 



The first Meat Share is coming up on July 5! If you haven't signed up for your monthly meat share, sign up today! The Meat Share is $50/ month, four months per share season.

Around the Farm...

After a weekend of intense heat and humidity, the past couple days of rain have been welcome!

~ Taylar


About those plastic bags...

For many years, Pete's Greens has used a plastic bag system for packing CSA shares. This approach has it's ups, and it has it's downs. One of the downsides is that we can't re-use the bags for packing veggies - federal food safety regs. Feel free to bring your used bags back to your CSA site and we'll recycle them. Otherwise, I encourage you to get creative in finding other ways to use them, or recycle them at your nearest supermarket or solid waste station.

Later this summer, I plan to try out two different types of CSA packaging at some test sites. Change is slow going, but we're working on our packaging system. That said, we do like to limit the amount of plastic used each week, which is why you see so many items loose in your bags. Stay tuned...
Pickup Instructions

Whether you're a seasoned CSA member or new to the Season, please review the instructions about picking up your CSA share to avoid errors!

Check the Weekly Names List
Each week there will be a Weekly Names List with instructions about what items to take. Please check off your name so we know whether or not you've picked up your share!

Choose your Items
If you're receiving a Full Vegetable Only or Localvore Share, please take a pale green bag (and any "out of bag" items). If you're receiving a Half Vegetable Only or Half Veggie with Pantry Share, please take a yellow bag (and any "out of bag" items).

Localvore and Pantry items will be out of bag. Please check the coolers for any cold items.

Problems at pickup?
Sometimes, mistakes happen. Please contact us via email if you have any problems. We may not get any notes left on the names list.


  
 The pale green bag (left) and the yellow bag (right)
   

Visit us at the Capital City
Farmers' Market!


Every Saturday, we set up at the


Come say hi and check out our veggies!


9 am - 1 pm
60 State Street




Tobin took this shot from the field last week during a hot spell!

Storage and Use Tips 

Mesclun: Both shares are getting a beautiful, hearty mix of freshly harvested field greens: baby beet greens, baby kale, mizuna, three types of lettuce, a brassica called Red Giant, and a little arugula. The greens are pre-washed and ready to eat. Keep greens in your fridge and use within a week. 
Scallions (Half shares): Often referred to as green onions, scallions are a young onion with a small, white tip and a bright green, tall stem. You can use the whole thing in a recipe but I usually chop off the very bottom of the bulb, and then keep chopping up the stem until the chopped parts become less moist/crisp and more fibrous/leafy. The remaining parts make an excellent addition to soups or salads bringing a mild onion flavor and nice hint of color. We're sending you the entire scallion - so they may be a little twisted, but since you can use the whole thing, we preferred not to waste any part!

Parsley (Full shares):  Parsley has lots of benefits: many claim that flat-leaf parsley has more flavor than curly but all parsley has huge nutritional benefits - high in vitamins A, C, and K, and in folic acid (great for pregnant women!). The activity of parsley's volatile oils qualifies it as a "chemoprotective" food, meaning it can help neutralize particular types of carcinogens. Try adding parsley stems to your simmering stock, both to impart flavor and help clarify the broth. It can be sprinkled an a host of different recipes, including salads, vegetables sautes, and grilled fish. It can be a rub for chicken lamb, and beef when combined with garlic, lemon zest, and salt. A nice way to store is to place the parsley bunch stems in a glass of water, like flowers in a vase, and then cover loosely with a plastic bag and keep in the fridge.  If this is too finicky, just store loosely wrapped in a plastic bag in crisper drawer. Parsley is a great addition to your potatoes this week or with tomato dishes.
French Breakfast Radishes: Always store the radish greens separate from the radish bulb. Both parts are edible - the greens are a little bitter but saute up nicely. I love radishes with a slice of thick crusty bread in the morning - sauteed in butter or olive oil and sprinkled with sea salt. Try cutting up some scallions or chives for a little extra spice. 
Kohlrabi (full shares): Kohlrabi, the weird UFO like veggie, kind of tastes like broccoli but packs the nutritional punch of the other members of the cruciferous veggies (broccoli, kale, cabbage), and when you cut it up into strips and cook it, it is completely unintimidating (it looks like apple slices or plain potato strips).  So this makes it a veggie that is easy for even picky kids to try and often like. It's also versatile. It adds crunch and body to a salad, it's great tossed on grill in a drizzle of olive oil in roasting basket or tin foil, it's great as a side dressed up in a myriad of ethnic flavor profiles, and it's terrific in many dishes calling for a veggie melange. And to top it off, it stores a long time, so you can eat everything else in the fridge first and then 3 weeks later discover you still have perfect kohlrabi. To use it, cut off that tough colorful exterior. Then cut up the white part into whatever shape you like.  Eat it raw or cook it up.  Recipes below.
CeleryOn its own, celery has a mild flavor but is excellent for flavoring sauces, stuffings, pasta dishes, soups, and other items where flavors all meld together. Wrap unwashed celery tightly in a plastic bag and store in the coldest part of your refrigerator. To maintain really crispy celery, place it upright in a glass of water in your fridge and cover loosely with a plastic bag.
Tomatoes: Heat loving tomatoes are doing well these days! Tomatoes are out of your veggie bags and in a separate paper bag. Please, only take 1 bag of tomatoes! Store tomatoes at room temperature - never in the fridge. I prefer to slice them with a serrated knife to preserve as much of the tomato as possible.
Nicola PotatoesNicola Potatoes are golden skinned, golden fleshed potatoes that are truly all purpose. They are great for boiling, mashing or roasting and are plenty waxy enough to make excellent potato salad. Nicolas have a very special attribute among potatoes - they are low on the glycemic index compared to all other varieties. Store in a plastic bag in the fridge if you are not going to use right away. Please note: this is some of the very last of our fall storage potatoes. As we packed the potatoes, we did some sample quality tests. Some potatoes are perfect but others have some internal breakdown that is not obvious from the outside. We hate to waste food, so we're going ahead and sending you the potatoes, but lowering their value, and understanding that the quality may not be perfect. If you have a bad bunch of potatoes, please let me know right away. Please try to eat these potatoes within a week. Non-potato eaters rejoice - it'll be a few weeks before we have any more potatoes in the share!
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.


Changes to Your Delivery?

If you will be away some upcoming week and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.

Sorry, we cannot make changes to the week's delivery after noon on Monday.

Localvore Lore

At the end of every share season, we survey our members to gather feedback on the season and gather recommendations for the future. Just a couple takeaways I wanted to share from the Spring 2017 survey... There are so many great food producers in Vermont, and we try to pull in items from a wide swath of them. That said, many producers are pretty small scale. At any point in our share season, we may have upwards of 150 - 300 pantry share members, so this volume is really high for small producers, especially those making fresh, artisan foods!
When selecting items for the share, we look at some simple criteria: 1) Regionally grown ingredients. We ask our bread bakers to use wheat and grains grown in Vermont, New York, Maine, or southern Quebec and look for cheeses using Vermont milk. Sauces and dressings and other products should primarily contain Vermont-grown ingredients. We consider Quebec local for us; it's often closer to get to some farms across the border than it is in southern Vermont! 2) Organic (certified or not) or poduced using environmentally conscientious practices. 3) Yummy! We often include items that we are fans of and hope others will enjoy, too! We also like to support our neighboring food producers in the NEK, so you'll find a lot of products from our part of the state.
Sometimes these criteria mean we have a lot of last-minute juggling. Take this week's share contents, for example. We have tortillas from VT Tortilla Company and Pete's Greens Salsa. We also have freshly picked strawberries from Four Corners Farm in Newbury, VT. Amy and I spent a lot of time yesterday and today trying to coordinate logistics to get these berries into the share this week. So tortillas and strawberries may be a weird combination, but with such a short and finicky berry season in Vermont, we thought it was worth it!! Enjoy these quarts of berries. Owner Bob Gray said he hasn't had a strawberry crop like this in 30 years.
Vermont Tortilla Company is relatively new to the scene, making natural corn tortillas in Shelburne, VT. Their artisanal Corn Tortillas are produced with local organic non-GMO corn, with no added preservatives. With simple ingredients (corn, water, lime) and using traditional practices to stone-grind and steep the corn in minerals, these tortillas have a nice corn flavor and will go perfectly with any grilled meats or vegetables. Because they don't have preservatives, they're being sent frozen. Either keep frozen or use within a week, otherwise they will start to go bad.
Our on-farm kitchen produced these batches of Salsa Roja and Tomatillo Salsa. We're including both kinds - please select one. Both are made with our farm-grown tomatoes or tomatillos and farm-grown onions. There is a little heat with both types of salsa. It's coming frozen, so either use soon or stick into your freezer.


Recipes

Find more recipes by searching our website or looking through past newsletters here.

Summer Salad Plate
An easy option for a lazy night in the kitchen.  Good and garlicky.  Subsitute any cooking greens for the chard (kale, pac choi, whatever you have left in the fridge). 

Toppings
Mozzarella balls
Fresh tomatoes
Extra-virgin olive oil
Fresh basil leaves, minced or cut into chiffonade
Coarse or flaked salt
Cracked black pepper
Artichoke hearts
Toasted pine nuts
Olives
Roasted red pepper strips
Red onion slivers
Capers
Chickpeas
Croutons

Salad greens - arugula works nicely

On a large platter or individual plates, make a bed of greens. On top of the greens, arrange rows or rings of alternating and slightly overlapping slices of mozzarella and tomatoes (and other toppings). Drizzle a thin stream of olive oil over the salad. Sprinkle on the basil and salt and pepper. Serve at room temperature.

Confetti Kale Slaw

Dressing
1/2 c. orange juice
1/4 c. lemon juice
1 Tbsp apple cider vinegar
1/4 c. olive oil
1/4 tsp salt
1/4 tsp ground black pepper

1 large firm apple, shredded (1-2 cups)
1 c. shredded green or red cabbage
1 c. shredded carrots
1 c. minced celery
1/4 c. minced scallions
3 c. shredded kale, packed.

To make the dressing: whisk together ingredients.

Prepare the apple and vegetables and place them in the bowl as you go: Peel the apple or don't, and shred it on the large-holed side of a hand grater. To prevent the apples from discoloring, toss well with the dressing. Thinly slice the cabbage and then cut across the slices about every inch. Peel the carrots and shred on the large-holed side of a hand grater. Mince the celery. Mince the scallions.

To shred the kale: Rinse the kale leaves and shake off excess water. Strip the leaves from the large stems and pile on a chopping board. Gather the kale into a compact mass and thinly slice it. Then cut down across the slices, chopping the kale into 1-2 inch pieces. Go after those larger pieces of kale that got away from you when you were slicing it. Add the shredded kale to the bowl and toss well.

Serve right away, but the sweetness intensifies as it sits. The slaw will keep in the fridge for 2 - 3 days.


Simple Roasted Kohlrabi

2-4 kohlrabi - outer skin trimmed to white bulb, and cut into 1/4 " thick strips
1 TB olive oil
salt and pepper

Preheat oven to 450.  Toss kohlrabi with olive oild, salt & pepper on a baking sheet.  Bake until browned 15-20 mins.  Works just as well tossed with oil and placed in tin foil and placed on grill.


Braised Kohlrabi
Braising kohlrabi in white wine really brings out the sweetness of this vegetable. Makes a wonderful accompaniment to grilled chicken or fish.

1.5 lb. kohlrabi, peeled and chopped into 1 pieces
2 garlic scapes, chopped into 1/4 pieces
2 TB butter
1.5 teaspoon fresh tarragon, finely chopped (or 1/2 teaspoon dried, crumbled)
salt & pepper to taste
1/4 cup white wine
chopped fresh parsley

Melt butter in a medium-sized skillet set over medium heat. Add the kohlrabi, scapes, tarragon, salt and pepper, and toss to coat with butter. Pour in white wine. Bring to a simmer, reduce heat and cover. Continue to cook, adjusting heat to keep pan contents at a slow simmer, approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored. Remove from heat and transfer to serving dish. Sprinkle with parsley and serve.


Kohlrabi Black Bean Salad
This is a very forgiving summer salad.  Feel free to swap in any of the items from your share - get creative!

approx 1 cup kohlrabi, peeled and diced
3-4 green onions, chopped
2 cloves garlic, minced
a handful of fresh cilantro, chopped
3 small radishes, sliced thin
1/2 can black beans, drained and rinsed
the juice of one lime

Toss all ingredients together. Season with salt to taste and refrigerate at least an hour. Just before serving, garnish with chopped avocado.


Radish Salsa
Serve with tamales, quesadillas, or tortilla chips.

2 c. radish, chopped
1/2 English cucumber, peeled and diced
1/2 small red onion, minced
1 scallion, thinly sliced
1 tsp minced garlic
1 Tbsp minced fresh chile (like jalapeno or Thai), or to taste, or hot red pepper flakes or cayenne to taste
2 Tbsp freshly squeezed lemon juice, or more to taste
1/4 c. chopped fresh cilantro leaves
S&P

Put all ingredients in a medium bowl and mix thoroughly. Taste and adjust the seasoning, addin gmore chile, lemons, or salt as needed. Serve immediately or cover and refrigerate for up to a day. 


Cool Yogurt Soup with Nuts

1/4 c. toasted hazelnuts
2 c. yogurt
1/4 c. milk
1 c. chopped parsley
2 c. coarsely chopped radishes, tossed with 1 Tbsp white wine vinegar  
2 Tbsp extra virgin olive oil
S&P

Use the flat side of a wide knife or cleaver or a small food processor to break up the nuts.

Vigorously stir the yogurt, milk, and parsley together in a bowl for a minute or two. Stir in a sprinkle of salt and push the mixture through a strainer. Discard the parsley and refrigerate the yogurt.

In aother bowl, combine the radishes and olive oil. Sprinkle with S&P. Refrigerate for at least 2 hours, stirring occasionally. To serve, taste both the yogurt and radish mixtures and adjust the seasoning if necessary, then spoon some of the radish into chilled soup bowls; top with the yogurt and a sprinkling of nuts.



Potato, Scallion and Goat Cheese Frittata
Frittatas are one of the easiest things you can make. They make a filling and healthy dinner and you can use any veggies you've got on hand. You can also throw some meat in there to bulk it up a bit- ham, bacon and turkey are all great additions, and cheese of all sorts is welcome as well.
10 large eggs
1/2 cup heavy cream
8 scallions, thinly sliced crosswise on the bias
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 potatoes, peeled and sliced 1/4 inch thick
1/2 cup crumbled soft goat cheese (4 ounces)
Garnish: scallions, thinly sliced lengthwise and cut crosswise into 3-inch ribbons
Preheat oven to 375 degrees. Whisk together eggs, cream, scallions, and thyme in a large bowl. Season with salt and pepper. Heat oil in a 10-inch nonstick, ovenproof skillet over medium heat. Add potatoes, and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, about 6 minutes.

Pour egg mixture into skillet, and distribute evenly using a rubber spatula. Stir to combine with potatoes. Bake until set but still loose in the center, about 10 minutes.

Remove from oven. Sprinkle goat cheese over top. Bake until cheese melts and eggs are cooked through, about 10 minutes. Slide frittata onto a serving plate. Garnish with scallion ribbons, and cut into wedges.

Strawberry-Rhubarb Compote
Makes a delicious addition to morning yogurt or oatmeal, can be used as the fruit in a quick cobbler, or on ice cream with ginger snaps! In lieu of the ginger, you can opt for a vanilla bean, split lengthwise. 

1/2 cup water
3/4 cup sweet apple cider
3 slices fresh ginger, unpeeled
1/4 cup sugar
1/3 cup honey
1 lb rhubarb, trimmed and cut into 3-inch batons, about 1/2 -inch wide
1/2 pound strawberries, hulled and quartered
optional: 1 teaspoon kirsch, or another eau-de-vie
In a large, nonreactive saucepan, heat the water, cider, ginger, sugar, and honey (use less if you want a more tart compote)

When all the sugar is dissolved and the syrup is simmering, add the rhubarb and let the rhubarb cook in the simmering syrup until it's just softened, which may take as little as 5 minutes, depending on the rhubarb. Remove from heat and add the strawberries and the eau-de-vie, if using. When cool, pluck out the ginger slices. Serve warm or store in a jar in your fridge.