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Mesclun, Fiddleheads, Chives, Lettuce, Kale, Onions, Orange Carrots, Potatoes,
OUT OF THE BAG
Frozen Poblano Peppers
Crushed Tomatoes
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Mesclun, Fiddleheads, Broccoli Raab, Savoy Cabbage, Onions, Orange Carrots, and
OUT OF THE BAG
Frozen Poblano Peppers
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Mesclun, Fiddleheads, Dill, Brassica Bunch, Chard, Onions, Carrots, Potatoes
OUT OF THE BAG
Frozen Poblano Peppers
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Mesclun, Fiddleheads, Pac choi, Peppers, and Orange Carrots
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Red Hen Baking Co Whole Wheat or Patchwork Farm & Bakery Anna Rosie's Country French
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Red Hen Baking Co Whole Wheat or Patchwork Farm & Bakery Anna Rosie's Country French
Sweet Rowen Farmstead Farmers Cheese
Rhapsody Tempeh
Pete's Greens Zesty Pickles
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Barn First Creamery
Valdes Blue
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ONLY 3 WEEKS LEFT OF YOUR SPRING CSA SHARE!
Sign up for your Summer CSA today, June 13 - October 4, 2018!
We've got the summer veggies - eggplant, tomatoes, peppers, broccoli, cauliflower, radishes, more peppers!, more tomatoes!, melons, fresh carrots, beans, peas, herbs, new potatoes, zucchini, cucumbers, tomatillos, greens, kale, and so much more!
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Around the Farm
Yesterday as I was leaving the farm, I saw Steve and Poli on the tractor so I stopped to check out what they were planting. Turns out, they were planting some rows of russet potatoes! I got to check out how we plant potatoes and learn about the equipment that puts each piece of potato seed into its row (and I even got to hop up for a ride down the row, watching each potato get flung into its hole). One person drives the tractor with the attachment that has a hopper filled with potato seed. The other person rides or walks in back as the potatoes are "picked" with a clamper and then tossed into a hole, in a line, spaced evenly, created by sharp blades. Our equipment only does two rows at a time but Steve has seen some that can do up to 6 or so rows at a time! As the potato is dropped into the hole, a dollop of dried chicken manure gets turned into the soil, providing a rich and healthy fertilizer for the potatoes. These guys were planting about 4000 russet potato seeds!
~Taylar
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Going out of town?
Need to skip a delivery? We can donate your share to the food shelf, send it the next week, or credit your account for a future share. Please notify us by Monday, 8 am, at the latest for any changes to that week's delivery.
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USING AND STORING YOUR VEGGIES
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Every week we'll send you snapshots of veggies in your share. You can always find more recipes and storage info on our blog and website.
Mesclun: This week's mix includes baby kale, lettuce, mustard, arugula, and mizuna. Keep the greens cold once you get home; if it warms up, they'll start to deteriorate.
Fiddleheads: This time of year we try to gather foraged food for members to mix it up. We are dependent on our foragers and whatever they bring us we pass along to you. Fiddleheads are the tightly coiled tips of ferns, usually the ostrich fern. Fiddleheads have a grassy, spring-like flavor with a hint of nuttiness. Many people agree that they taste like a cross between asparagus and young spinach. Some detect an artichoke flavor as well, and even a bit of mushroom. Prepare your fiddleheads for cooking by running them under cold water and rinsing free the brown soft skin around the heads. To cook them, bring a pot of salted water to a boil, and toss in the fiddleheads for one minute. Then remove them and run cool water over them to stop the cooking. This blanching step will tenderize them uniformly, and you can now toss them into any other dish you are making, pastas, alongside rice, sauteed with garlic and crushed red pepper as a side, etc.
Peppers: We have some baby bell and Carmen peppers this week! Our peppers are still sizing up. To make them grow stronger, taller, and more fruitful, we'll pull off these babies. They're a little bitter because they're small, but they'd make a lovely little fried pepper! Try them in your breakfast eggs or cooked up in any dish. You could also dice them and add to your salad. See Melissa in action below.
Brassica bunches: The brassica bunch in your share is a mix of baby red Russian and green kales, mustard greens, and baby pac choi/ tatsoi. You can eat it raw/ fresh as a salad or you can cook it up and mix it into any number of dishes - eggs, pasta, casseroles, soups, or enjoy sauteed with garlic and olive oil, maybe a little miso at the end, for a side dish.
Chives: A real spring treat! Use the whole chives minced up. Stored in a loose bag in the crisper drawer, they'll keep quite well for a few days. Great in an omelet, added to a salad, or added to a cooked dish. They don't need much cooking so you can add them in at the end of the cooking.
Crushed Tomatoes: Large Share members are receiving a jar of our farm-grown, organic crushed tomatoes. Add to them any dish where you'd otherwise open up an aluminum can of crushed tomatoes!
Featured Recipes
Quick- Cooked Pac Choi
You could also sub in broccoli raab.
1 bunch pac choi
3 Tbsp peanut or neutral oil (like grapeseed or corn)
Salt and freshly ground pepper
Cut the leaves from the stems of the pac choi. Trim the stems as necessary then cut into roughly 1-in pieces. Rinse well. Heat the oil in a large skillet over medium-high heat. When hot, add the stems and cook, stirring occasionally, until they lose their crunch (about 3 minutes). Add the greens and about ½ cu water or vegetable stock.
Cook, stirring occasionally, until the liquid evaporates and the stems become very tender, about 10 minutes. Add more water if necessary. Sprinkle with S&P and serve immediately.
Fiddleheads Pasta
Here's a simple recipe for fiddleheads. If you don't have fiddleheads, you can toss mustard greens or chard ingo the saute instead. Different dish, still delish. If using fiddleheads, use angel hair pasta or orzo, or Israeli couscous or some other light pasta that isn't too thick and heavy.
In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 1 to 2 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).Drop pasta into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente (depending on kind of pasta you have available).
Meanwhile, in a large skillet, heat olive oil. Saute fiddlehead ferns (or fresh greens), green onions, and red pepper flakes for 2 minutes. Drain pasta and add to skillet. Toss with truffle oil (or olive oil) and salt and pepper. Divide pasta among 4 plates and garnish with grated cheese and black pepper.
Spring Celebration Soup
This soup is a true herald of spring filled with lots of healthy greens and spring veggies. This gem of a recipe comes from a recipe book I recently received called 'Simply in Season.'
2 cloves garlic, minced
1 tbsp olive oil
1/3 cup chives or shallots, shopped
1 cup carrots
1 cup asparagus (optional)
2 cups chicken or veggie broth
2-3 tbsp lemon juice
1/8 tsp salt
1/2 cup braising greens
2-4 tbsp fresh parsley, or 2-3 tsp dried parsley
In soup pot saute garlic in oil until golden, 1 minute. Add onions and carrots and saute for 5-7 minutes.
Add asparagus, broth, lemon juice, salt, and cool gently until asparagus is just barely tender.
Stir in greens and parsley until heated through, 1-2 minutes. Garnish with chopped fresh basil and grated Swiss or Parmesan cheese. Serve immediately.
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Pantry Lore
All Pantry/ Localvore/ Bread share members are receiving a loaf of bread. If you pick up in Craftsbury, Newport, or St Johnsbury, you will receive a loaf from Patchwork Farm and Bakery in East Hardwick. All other members will receive a loaf of whole wheat bread from Red Hen Baking Co, who very graciously filled in at the last minute!
Sweet Rowen Farmstead's Garlic Tomato farmers' cheese is a wonderful spread for your bread. Enjoy it on toast, bagels, sandwiches, or anywhere you might have cream cheese. It is also lovely when dolloped into lasagna, atop a pizza or nachos, spread into quesadillas, mixed into mac 'n cheese, or dipped into with crackers. You can also freeze the container if you're not quite ready to dive into it.
Rhapsody Tempeh is made in Cabot. It is a traditional cultured soyfood originating in Indonesia. It's made from organic, whole soybeans, grown in Vermont. Soybeans are inoculated with natural spores then incuabted for 24 hours and the result is tempeh. Because of this natural fermentation process, tempeh (pronounced tem-pay) is one of the best sources of digestible vegetable protein, carbohydrate, and fat. In addition, it contains B vitamins, zinc, calcium, manganese, magnesium, iron, and fiber. It is gluten free, wheat free, and low in sodium. You can use tempeh as any sort of meat substitute. It is nice on sandwiches or instead of bacon. You can also cook it up and crumble it, much like pieces of bacon or grated cheese - without the melting. You'll find two different flavors - please pick only 1.
Just heat neutral oil (like grapeseed or corn) and then use your fingers or two forks to crumble the tempeh into the hot oil. Cook, stirring frequently until it is deeply colored and crisp on all sides - about 5 - 7 minutes. Scrape up any browned bits, too. Remove and drain. Sprinkle with S&P. Use immediately or cool a bit and stick in fridge. Use within 3 days. This is a great way to use it if your'e not sure about it. Try using it as a filling for burritos, tacos, or enchiladas; sprinkle on pizza before baking; sprinkle on green salads; fluff with cooked rice; stir into cooked sauce as it simmers; add to soups at the last minute; toss with Asian style noodles; stir into omelettes, quiches, or scrambled eggs; get creative!
Made in our on-farm kitchen using farm-grown ingredients, Pete's Greens Zesty Dill Picklesare a fun snack! They're a little zesty, a little sweet. Let thaw before eating or pop back into the freezer.
Cheese share members are receiving a wedge of Valdes Blue cheese from Barn First Creamery in Westfield. This is a goat's milk cheese from a small "microdairy" in Westfield. It's a raw milk, aged goat's blue -- the only goat blue cheese out there! Recently, Barn First won the City Market cheese bracket!
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