Mesclun, Kale, Carrots, Cipollini Onions, Garlic, Parsley, Euro Cucumber, Pac Choi (Out of the Bag: Tomatoes)
Half Veggie Share
Mesclun, Kale, Carrots, Zucchini, Garlic, Scallions (Out of the Bag: Tomatoes)
Red Hen Bakery Bread Bonnieview Braeburn Cheese Pete's Greens Blueberries
Around the Farm
Each summer, we're growing all sorts of crops for fresh eating, but we're also thinking ahead to winter when we don't have the same diversity of fresh vegetables available. One way we take advantage of big harvests in the summer is to preserve and process veggies that we can eat all winter long! This past week, our on-farm kitchen has been busy cranking out frozen beans and freezer pickles using our cukes, dill, and bell peppers. This kitchen processing will continue through the summer and fall to bring a greater diversity into the CSA in the late fall and winter.
Hey Everyone, I'll soon be leaving my post as your CSA manager. I've greatly enjoyed my time here and truly valued the opportunity be in touch with all of you, our amazing CSA members! As always, you can email firstname.lastname@example.org with your questions and comments. Best Wishes, ~Allison
We're hiring for a new CSA Manager! Please spread the word! Our CSA Manager manages all communication with our CSA customers, markets the share to customers through email blasts and social media, plans the contents of weekly CSA shares and ensures the smooth functioning of all processes related to CSA distribution. The position requires someone who is proficient and happy at a desk writing a newsletter, communicating with customers, keeping up spreadsheets and updating a database who also possesses enthusiasm for the hands on work of organizing the weekly packing of shares. The CSA is the heart of our farm, and this 20-35 hour/week position offers opportunity for growth in our ever evolving operation. Learn More Here!
With the changing seasons, we also have a number of other job openings. Click Here to learn more.
Storage and Use Tips
Carrots - Both shares will receive colorful carrots this week. These ones have the tops removed already, and they're great for snacking and roasting. Store in your fridge wrapped loosely in plastic.
Cipollini Onions - Cippolini onions are a small flattened Italian onion with a sweet, mild flavor. Cippolinis are traditionally served roasted or baked, but also work well on kebabs or eaten fresh. If you have never eaten a roasted cippolini you must, as you will never think of onions the same way. The advantage of the cipollini is its mild flavor that when roasted caramelizes quickly into sweet, flavorful goodness! Their shape lends them well to roasting. Cippolini onions do not store as well as your typical onion. For short term storage keep in a cool, dry place or in the butter compartment of your fridge.
European Cucumbers - Full share members will have cukes this week. These long, skinny cukes taste like a burst of summer. Slice them up and toss them into salads or eat them as a snack on their own. Cucumbers like to be stored around 50 degrees, but if you don't have that climate in your house, your fridge's crisper drawer will also do just fine.
Garlic - This fresh garlic packs a punch of flavor, but because it's still early in the season, it's also got a mildness that makes it perfect for raw eating. It works well in salad dressings (my favorite is a blend of olive oil, balsamic, garlic, salt and pepper, and a dash of maple syrup) or on grilled vegetables. Enjoy!
Kale - This week members will receive a mix of lacinato and green kale. Lacinato, also called "dinosaur kale" is named such because of its dark, leathery leaves. It stands up well in cooking, but can also be shredded and eaten raw. Store in your crisper drawer loosely wrapped in plastic.
Mesclun - This week's mesclun is a diverse mix of lettuce, kale, tatsoi, spinach, and more. Will make amazing salads. Store in the crisper drawer of your fridge for 3 to 7 days.
Pac Choi - Bunched pac choi coming your way with week. Part of the cabbage family, it packs in nutrition with high scores for vitamins A and C and calcium. Pac Choi is mild enough to be chopped up for a salad, particularly if you give it a quick wilt in a hot pan. It's also great in stir-fries and sautes and in asian soups (and other soups too). As leaves become more mature they are more often served cooked. Pac Choi has a mild flavor. The leaves taste similar to Swiss chard and the stems (called ribs) are deliciously crispy and can be substituted for celery in recipes. Store pac choi loosely wrapped in a plastic bag in your crisper drawer.
Parsley - Full share members will get flat-leaf parsley this week. Much more than a garnish, parsley has lots to offer. Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled fish. Combine chopped parsley, garlic and lemon zest, and use it as a rub for chicken, lamb and beef. Add it to soups and tomato sauces. It is a key flavor ingredient in the mediterranean dish tabouli.
Scallions - Large share members will receive scallions this week. 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 or 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.They make a great addition to napa cabbage salads!
Tomatoes - We're sending out tomatoes for full share members ONLY this week. Our tomatoes are grown in greenhouses to keep the climate just right for them. Store your juicy, fresh tomatoes at room temperature, out of direct sunlight. An aerated basket it ideal, but they also do well in the paper bag they're sent out in. Toss into salads, slice and put in sandwiches or burgers, roast them with balsamic, or eat them by the wedge with a sprinkle of salt.
Zucchini - Zucchini and yellow summer squash are in half share bags this week. This time of year, tender zukes are a treat. Store unwashed in the crisper. Use in a few days. Try grating them, and saute lightly in butter. Or eat them raw in salads. Shred them and mix into muffins or other baked goods. The possibilities are endless!
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.
This week's Localvore/pantry share includes Red Hen Baking Bread, Bonnieview Cheese, and Pete's Greens Blueberries!
Red Hen Baking in Middlesex, VT is baking two different loaves of bread for the two different delivery days. Some of you will receive their Whole Wheat Bread, a whole grain, organic, delicious loaf that's a staff favorite and very versatile. Others will receive their Potato Bread, which is made with organic wheat in addition to Vermont-grown organic potatoes that give the bread a moist texture and earthy flavor. Red Hen prides themselves on their simple, and wholesome organic breads. Without any additives, "the skill of the baker becomes a critical element in creating a bread that is greater than the sum of its parts".
Bonnieview Farm in Craftsbury, VT is run by Neil and Kristen Urie. They raise sheep and cows, pasturing their animals on Neil's family's farmland. Their cheeses are made in a Scottish tradition, all using unpasteurized milk. Their small herd of grass-fed dairy cows produce high quality milk that is reflected in the flavor and depth of their cow's milk cheeses. In your CSA this week is their Braeburn Cheese, a semi-hard cheese that has a mild flavor with buttery and nutty notes. Great for snacking or melting.
You will also receive a pint of our fresh, Organic Blueberries straight from our field. We're excited to have perennial crops like this one to add to our repetoire and we hope you'll enjoy these berries- they're great in granola, cobblers, yogurt, and more!
Sauteed Kale with Garlic and Olive Oil
This easy sauteed kale with garlic and olive oil gets a slight kick from red chili flakes. It's a fantastic side dish and becomes a meal when tossed with al dente pasta.
3 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced 1/4 teaspoon red chili flakes 2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise Kosher salt Freshly ground black pepper
In a large skillet or Dutch oven, heat the oil over moderate heat. Add the garlic and chili flakes and sauté for two minutes, until the garlic just begins to brown. Add the kale in batches and toss to coat with oil. When all of the kale is added to the pan, cover and sauté for 5 minutes. Remove the lid, season with salt and pepper, and continue cooking for three minutes, or until the moisture has mostly evaporated. Serve immediately.
Warm Lentil and Carrot Salad with Feta Dressing
1 pound carrots-peeled, halved lengthwise and cut into 3-inch pieces 7 tablespoons extra-virgin olive oil 3/4 cup French green (Le Puy) lentils 1 cup chopped cucumber 1/4 cup chopped dill Kosher salt Pepper 1/2 cup crumbled feta cheese
Preheat the oven to 450°. On a baking sheet, toss the carrots with 2 tablespoons of the olive oil and roast until tender, about 30 minutes. Scrape into a large serving bowl. Meanwhile, in a small saucepan of boiling water, cook the lentils until al dente, about 15 minutes. Drain well. Add the lentils to the carrots along with the cucumber, dill and 2 tablespoons of the oil; season with salt and pepper. In a blender, puree the feta with 2 tablespoons of water and the remaining 3 tablespoons of oil until smooth. Season with salt. Spoon the dressing over the lentil salad and serve.
Garlic Aioli BLTs
8 slices of thick-cut bacon 3/4 cup vegetable oil 1/4 cup extra-virgin olive oil 1 garlic clove Kosher salt Pepper 1 large egg yolk 2 1/2 teaspoons fresh lemon juice good bread, cut into eight 1/2-inch-thick slices and toasted
Preheat the oven to 400°. Set a rack over a foil-lined rimmed baking sheet. Arrange the bacon strips on the rack and bake until browned and crisp, about 25 minutes. Transfer the bacon to paper towels to drain.
In a measuring cup, combine the vegetable oil with the olive oil. On a work surface, top the garlic with a generous sprinkle of salt and smash to a paste with the flat side of a knife; scrape into a bowl. Whisk in the egg yolk, 1 1/2 teaspoons of the lemon juice and 1 teaspoon of water, then slowly whisk in the oil mixture so the aioli thickens. Season the aioli with salt, pepper and the remaining 1 teaspoon of lemon juice.
Spread the aioli on each slice of toast. Arrange the tomatoes and arugula on 4 of the toasts; sprinkle with salt and pepper. Top with the bacon, close and serve.
2 tablespoons chopped fresh chives 2 tablespoons minced garlic 1/4 cup freshly grated Parmesan or other hard cheese salt and ground black pepper to taste
Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.