This week's pantry/ localvore pantry items are Polenta Bread from Patchworks Bakery, Mushroom Medley from 1000 Stone Farms, Pete's Greens Freezer Pickles. Please read more below.
Cheese Shares: Cheese is OUT of the bag. This week's cheese share is Feta from Sweet Rowen Farmstead. The cheese is labeled with your name.
Egg Shares: These are delivered OUT OF THE BAG. You'll find your dozen labeled with your name. Note that for the next several weeks your eggs will be a mix of full size eggs and smaller eggs. This won't last long! Axel's young hens have begun to lay and pullets lay small eggs for the first few weeks. They will size up over the next few weeks.
Bread Shares: These are delivered OUT OF THE BAG. This week's bread share comes from Elmore Mountain Bread.
Milk Shares: These are delivered OUT OF THE BAG. They are in a cooler. Our milk share comes from Sweet Rowen Farmstead in West Glover. Paul used to work at Pete's Greens years ago, but now he is milking a small herd of heritage Lineback cows. His milk has a delightfully grassy flavor, as his cows are pasture-raised. He leaves it cream-top, and pasteurizes it over very gentle heat in order to reduce human interference as much as possible! This milk is bottled fresh for you on Tuesday nights! These are delivered OUT OF THE BAG. They are in a cooler.
Store orders: Everything ordered from the store is packed separately.
A Few Notes...
To help us plan out our veggie availability and schedule with our non-veggie producers, we need to have all orders for the coming week placed by Friday night for the next week's delivery. The Sunday night deadline is just too tight for us!
If you ordered any bulk items in the store this week, they will be OUT OF THE BAG. They will have a label with your name on it. Store orders must be placed by Friday night of the week before delivery.
Continuing your Good Eats CSA into the summer? No changes are necessary to your member account! If you are on auto-renewal, your deliveries are ongoing no matter what season we are in. No waitlist is necessary! We encourage new or returning members to let us know if they want to switch their share as soon as possible as space may be limited at some sites or for some shares. If you are interested in helping us spread the word about our CSA, let us know!
Need some help getting the hang of our online member portal?
Patchwork Farm & Bakery Polenta Bread:This delightful sourdough loaf is made of organic corn and wheat flour. It has a creamy taste and texture, holds up well over time, and is neutral enough to be taken into a sweet or savory realm, depending on how you choose to serve it!
1000 Stone Farm Mushroom Medley:These mushrooms are from 1000 Stone Farm in Brookfield. Kyle wanted me to pass along the following message about these mushroom varieties: The mushrooms should be cooked. This not only provides the best nutritional and health values, but it also deepens the flavor so that you get the most out of your mushrooms. Enjoy!
Pete's Greens Freezer Pickles: These pickles are by far my favorite thing to snack on from the Pete's Greens kitchen! They are a little bit sweet, but it is balanced by the savoriness of the peppers. They are excellent to just eat on their own, but are also great on sandwiches or on a cheese board!
Arugula: Store your arugula in an airtight food storage container lined with a paper towel.
Cucumbers: These long, skinny cukes taste like a burst of summer. Ideally they like to be kept at about 50 degrees or they may go soft in a couple days. Keep them in a paper bag in the crisper drawer so they stay warmer!
Chard: Store your bunched greens wrapped in plastic in your crisper drawer.
Fiddleheads: These will last you at least two weeks when properly stored. Keep them in a container filled with water in your fridge. You will need to change the water every 2-3 days.
Sweet Potato: Sweet potatoes prefer to be kept at 50 degrees. Keep yours in a cool spot on your counter for them to last the longest.
These fiddleheads were picked for you this morning!
Visit our store!
Do you need some pastured chicken, cheese, yogurt, dried beans, flour or cornmeal or oats next week?
All of these are available in our online store, you can add these items and have them delivered along with your share next week!
Orders must be placed by Friday at midnight for the following week’s share.
We know a lot of you are baking and cooking up a storm these days! If that's you and you've found a great way to use your CSA ingredients, we want to know! Share with us in our Facebook group or email us your recipe (pictures, too)! We'd love to feature it in a future newsletter, and to know what our members are eating these days.
Persian Lime Roasted Chicken with Green Garlic Sauce:
FOR THE CHICKEN
1/4 cup extra-virgin olive oil
2 tablespoons ground Persian Lime*
1 tablespoon sumac*
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
1 (4-5 pound) chicken, spatchcocked
FOR THE SAUCE
1/3 cup tahini
1/2 cup water
1/2 lemon, juiced
1/4 cup green garlic, white and green parts chopped
1/2 cup parsley, chopped
pinch of sea salt
Make the chicken:
Preheat oven to 425℉.
In a small mixing bowl combine olive oil, Persian lime, sumac, salt, and pepper. Mix well.
Place chicken skin side up on a roasting pan. Slather both sides of the chicken with the olive oil spice mixture. Add lemon/lime halves to the pan and place in the oven on the center rack and roast for 20 minutes. Lower oven temperature to 350℉ and roast an additional hour or until temperature of inner thigh registers 165℉. Remove from oven and rest for 10 minutes.
Make the sauce:
In a food processor or blended add tahini, water, lemon juice, green garlic, parsley, and sea salt. Blend to combine. Add more water, 1 tablespoon at a time, if needed until the sauce is the consistency of honey. If the sauce is too thin add more tahini.
Bring it all together:
Serve chicken alongside lemon/lime halves and winter lettuces and drizzle everything with olive oil and green garlic sauce.
1/2 tablespoons unsalted butter
1/2 medium onion, diced
3 pounds cucumbers—peeled in stripes, halved, seeded and cut crosswise 1/2 inch thick
1T chopped dill
In a large skillet, melt half of the butter. Add the onion and cook over moderately low heat, stirring, until tender, 4 minutes.
Stir in the cucumbers, the remaining butter and the water. Season with salt.
Cover and cook over moderate heat, stirring a few times, until the cucumbers are crisp-tender, 3 minutes.
Uncover and cook over moderately high heat until any liquid has evaporated, about 1 minute.
Transfer the cucumbers to a bowl, stir in the dill and serve.
Lemon Braised Greens:
1 # kale, or mustard, collards, swiss chard, or spinach
6 cloves garlic
6 cups water
1/2 cup olive oil
1 Tbs. sea salt
Grated Parmesan or other strong, hard cheese.
Juice lemon. Peel and mince garlic cloves or leave whole. Pour water, lemon juice, olive oil, garlic, and salt into a pot on high heat.
Wash and tear greens if needed. Add greens to the liquid and bring to a boil. Cover and cook 15-20 minutes or until the greens have changed color.
Eat piping hot. Serve with grated cheese, if desired, and toasted bread or brown rice to sop up the flavorful, life-giving juices.
2 c. fiddlehead ferns
2T olive oil
2 cloves garlic, minced
1T lemon Juice
Salt & pepper
Clean the fiddleheads thoroughly by washing them several times in cold water. Steam for 6 minutes
Warm the oil in a skillet over medium-high heat. Add the garlic, fiddleheads, and lemon juice. Season with salt and pepper to taste. Sauté, stirring, for 5-10 minutes, until the fiddleheads absorb the flavors of the garlic and lemon.
Pappardelle with Fiddleheads and Prosciutto:
2 oz. prosciutto
4T Parmesan (or asiago)
2T chopped parsley
Salt & Pepper
Cook the pasta according to package directions. Drain and set aside, reserving 1/2 cup of the cooking water.
Add the reserved water to the skillet with the cooked fiddleheads and mix well. Add the prosciutto, and cook 2 minutes more while stirring.
Toss the pasta with the fiddlehead sauce, transfer to a serving dish, and sprinkle with the parmesan and parsley. Season with salt and pepper.
Sweet Potato, Goat Cheese, and Caramelized Onion Quiche:
For the Crust:
8 tablespoons unsalted butter — (1/2 cup) cold
3/4 cup whole wheat pastry flour, — or substitute all purpose flour
1/2 cup all purpose flour
1/4 teaspoon kosher salt
4 to 5 tablespoons ice water
For the Filling:
2 tablespoons extra virgin olive oil — divided
1 large sweet potatoes — (or 2 small) about 1 pound
3/4 teaspoon kosher salt — divided
1 large yellow onion — thinly sliced
4 large eggs
2/3 cup milk
1/4 teaspoon ground nutmeg
4 ounces goat cheese — crumbled
1 tablespoon fresh rosemary — chopped
Prepare the Crust:
Cut the butter into small pieces and place it in the freezer while you prepare the other ingredients. Place the whole wheat pastry flour, all purpose flour, and salt in the bowl of a food processor fitted with a steel blade, then pulse a few times to mix.
Add the butter pieces, then pulse just until the butter is the size of pebbles and peas, about 8-12 pulses.
With the machine running, add the ice water, 1 tablespoon at a time, until the dough begins to form a ball. Turn the dough out onto a well-floured board, pat into a disk, then refrigerate for 30 minutes while you prepare the other ingredients.
Place a rack in the center of the oven, then preheat the oven to 400 degrees F
Prepare the Filling:
Wash and peel the sweet potatoes, then cut them into 1/4-inch cubes. Toss the pieces with 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt. Spread on a baking sheet in a single layer, then roast at 400 degrees F until soft, about 20 minutes. Set aside. Reduce oven temperature to 350 degrees.
In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium. Add the sliced onions and cook, stirring occasionally, until soft and golden, about 20 minutes. Set aside.
Remove the dough from the refrigerator and place it on a well-floured surface. Working from the center, roll the dough into a 12-inch circle, then transfer it to a prepared 9″ pie pan. With a fork, pierce rows of holes in the bottom and sides of the dough, about 1 inch apart. Place the pan in a 350 degree F oven and bake until the crust is lightly golden, 10 to 15 minutes. If you will be baking the quiche right away, increase the oven temperature to 375 degrees F.
Assemble the Quiche:
Layer the sweet potatoes in the bottom of the par-baked crust, then sprinkle the caramelized onions, goat cheese, and rosemary over the top. (At this point, the crust and toppings may be covered and refrigerated together for up to 24 hours.) When ready to bake, in a large bowl, whisk together the eggs, milk, nutmeg, and remaining 1/4 teaspoon kosher salt. Pour the egg mixture over the quiche, then carefully place the quiche on a large baking sheet.
Bake at 375 degrees F for 45 to 55 minutes, until the quiche puffs up and just barely jiggles. Remove from the oven and let sit 10 minutes. Serve warm or at room temperature.
Onion and Mushroom Tarte Tatin:
3 tablespoons extra-virgin olive oil
4 or 5 small yellow onions, cut in half through ends
8 ounces frozen/defrosted puff pastry dough
1 1/2 tablespoons dark brown sugar
8 ounces mushroom medley, stemmed and chopped if large
1/2 cup walnut halves
6 ounces blue cheese
Heat the oil in a 9-inch, heavy, ovenproof skillet (not nonstick) over medium heat. Once the oil shimmers, arrange the onion halves around the pan, cut sides down, with their stem ends pointing toward the center. Place one at the center of the pan. Reduce the heat to medium-low; cook for about 20 minutes, until softened and colored slightly on the bottom.
Preheat the oven to 375 degrees. Unfold the puff pastry dough and roll out between two sheets of wax paper or parchment paper to a thin, 10-inch round; it’s okay if a fold-over seam is showing or if the dough is not completely smooth.
Sprinkle the brown sugar around the pan with the onions, then season lightly with salt. Once the brown sugar looks like it is melting into the oil, distribute the mushroom pieces and walnuts around, using them to fill in nooks and crannies. Remove from the heat.
Follow suit with the pinches of the blue cheese, dotting the pan with them.
Discard the top parchment from the puff pastry dough. Invert the dough over the contents of the pan, pressing and tucking the dough around the edges in the pan. Transfer to the oven; roast (middle rack) for 25 to 35 minutes, turning the pan from front to back halfway through to promote even pastry browning.
The pastry should look flaky and nicely browned, with a mixture underneath that you can hear sizzling. Transfer to a wire rack to cool for 5 minutes, then invert a serving plate over the pastry.
Carefully invert the pan to reveal the tarte tatin; if some pieces do not quite make the transfer, just pop them back into place, straightening up the onions etc, as needed. The mixture should be nicely caramelized; if not, slide the tarte tatin onto a foil-lined baking sheet and roast for another 5 minutes or so.
1 bunch radishes
¾ cup white wine vinegar or apple cider vinegar
¾ cup water
3 tablespoons honey or maple syrup
2 teaspoons salt
1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
½ teaspoon whole mustard seeds (optional)
Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.