This week we are excitedly welcoming back tomatoes and napa cabbage. This cabbage was just harvested this weekend for you! It will be bright, moist, and wonderful cooked, raw, fermented, pickled, dressed, or plain!
This is also the first week that we had enough tomatoes to put in one of our CSA shares! We had started picking tomatoes a couple of weeks ago, but were not getting enough to share with you all. This week Lean & Green members will be receiving tomatoes and the rest of you will see them soon too!
Our Charlotte pick-up site has moved!
Starting tomorrow, June 10, the Charlotte CSA will be picked up at Charlotte Crossings!
The shares will be located on the front porch of the building.
Thank you to all of you who suggested this location for us. There were a lot of you that recommended we try to set something up here. If you are not familiar with this location, the address is 3488 Ethan Allen Highway/Route 7 in Charlotte.
This week in your share:
Fancy / Localvore
Red Leaf Lettuce
Lacinato, Green, OR Red Kale
Lean & Green
Oak Leaf Lettuce
Take a purple bag!
Take a yellow bag!
Take a green bag!
Pantry/ Localvore Shares and Pantry Add-Ons
This week's pantry/ localvore pantry items are Matzoh from Patchwork Farm & Bakery, Eggs from Maple Wind Farm, Alpha Tolman from The Cellars at Jasper Hill. Please read more below.
Cheese Shares: Cheese is OUT of the bag. This week's cheese share is Moses Sleeper from The Cellars at Jasper Hill. 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 Matzoh: Patchwork Farm & Bakery is located in East Hardwick. Owned and operated by Charlie Emers, the bakery uses rye and spelt flours, as well as flax, sunflower and sesame seeds. This matzoh is delicious with cheese or just on its own as a snack. It lasts a long time! To maintain freshness I pop mine into a plastic bag.
Maple Wind Farm and Axels Pastured Eggs: We are so happy to be able to include eggs in your pantry share this week! It has been quite some time since we were able to get enough eggs for everyone! We are hoping to be able to include eggs at least once a month for the remainder of the summer.
Jasper Hill Alpha Tolman: This alpine style cheese was originally inspired by cheeses such as Gruyère and Appenzeller. This nutty cheese has a crystalline quality to it, which makes it particularly delightful cheese to have around.
Arugula/Mesclun: Store your baby greens in an airtight food storage container lined with a paper towel. For longest-lasting freshness, toss your greens in their container every couple of days to improve air flow and keep them from wilting down on themselves.
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, Pac Choi, Broccoli Rabe, Beet Greens, or Kale: Store your bunched greens wrapped in plastic in your crisper drawer.
Scallions: You can store your scallions wrapped in a damp paper towel inside of a plastic bag in your crisper drawer. Alternatively, store like you would cilantro: with the ends in a jar of water, and covered with a plastic bag.
Cilantro/Parsley: Store your herbs upright with the stems in a jar of water. Cover the tops with a plastic bag to keep the moisture in. As long as you change the water out from time to time, and make sure to pull out any individual stems that are starting to go bad, the cilantro should keep for several weeks this way.
Head Lettuces: Store your head lettuces wrapped in a damp paper towel within a plastic bag.
Tomatoes: Store your tomatoes in a dark, cool spot on your kitchen counter. They will be sad if you store them in the fridge!
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.
Herb Fried Rice with Pork:
3 cups cooked and cooled long-grain rice (preferably a day old)
1/2 large shallot or onion, minced
4 ounces ground pork
1 tablespoon fish sauce, or more to taste
1 teaspoon sugar
10 grinds white pepper (scant 1/4 teaspoon)
2 tablespoons neutral oil
2 large eggs, beaten
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 scallions, thinly sliced, white and greens separated
1/2 cup herbs (parsley leaves & stems, torn basil leaves, cilantro stems & leaves)
+ lime wedges (for serving, not tossing in the rice)
Put the rice in a large bowl and break up any clumps with your hands. Set the rice, the shallot and pork, and the fish sauce, sugar, and white pepper in three separate bowls near the stove.
Heat 1 tablespoon of the oil in a wok or heavy skillet over high heat. Pour the eggs into the skillet and cook, folding the cooked egg up and over itself until set but still glossy and tender, about 30 seconds. Remove to a plate and return the pan to the heat.
Add the remaining 1 tablespoon oil to the pan, then, a moment later, the garlic, ginger and scallion whites. Sitr-fry for just a few seconds, then add the minced shallot and pork. Continue stir-frying until hot and cooked through, 1 to 3 minutes.
Dump the rice into the pan and toss to mix. Use a spatula to spread the rice out and maximize contact with the hot pan. Stir and fold once a minute for 3 minutes, until all of the rice is hot and a little charred in spots.
Pour the fish sauce, sugar and white pepper mixture over the rice and toss to coat everything. This is a good moment to consider investing in a wok spatula for next time. Honestly, I’m surprised you’ve made it this far without one. You’re worth it!
Keep cooking, tossing, spreading, and tossing again, until the rice is evenly colored and looks pleasantly dry. Return the scrambled eggs to the pan, chopping a couple of times to break them up, and toss in the scallion greens and fresh herbs.
1 pint cherry tomatoes
3 T olive oil, divided
1 shallot, finely chopped
1 tablespoon (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 T chopped fresh chives or scallions
1 T chopped parsley
Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.
Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.
Heat oil in a large skillet over medium heat. Add garlic and tomato paste; cook, stirring, 1 minute. Add beet-green stems and cook, stirring frequently, until softened, about 2 minutes.
Add leaves and 2 to 3 tablespoons water. Cook, stirring frequently, until tender, about 2 minutes. Season with salt and serve.
Substitute 2 chopped anchovies for tomato paste, and reduce salt to 1/8 teaspoon.
Substitute an equal amount of coconut oil for olive oil, and 1 teaspoon grated peeled fresh ginger for tomato paste.
1 pound medium carrots, peeled
1/4 cup water
4 large garlic cloves
1 tablespoon canola oil
1 tablespoon unsalted butter
Salt and freshly ground pepper
Preheat the oven to 400°. In a medium baking dish, combine the carrots with the water, garlic, oil and butter and season with salt and pepper. Cover with foil and roast for 30 minutes, until tender.
Uncover and roast for about 30 minutes longer, until the water has evaporated and the carrots are lightly browned in spots. Transfer the carrots and garlic to a plate and serve.
Kale or Broccoli Rabe Salad:
This recipe uses raw kale or broccoli rabe. When massaged, these greens become great raw. If you'd prefer, you can always blanch the greens for a couple of minutes until desired doneness, and allow to cool before proceeding.
FOR THE SALAD:
1 large bunch about 10 ounces or 3-4 cups kale leaves, finely chopped
1 pint cherry or grape tomatoes halved
1 cucumber seeded and diced
1/2 red onion thinly sliced
1/2 cup crumbled feta cheese
FOR THE DRESSING:
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 garlic clove minced
1 teaspoon dried oregano
Salt and pepper to taste
In a small to medium mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk until combined.
Chop your kale or broccoli rabe and pour dressing over it. Massage the greens with the dressing until the greens become a deep green color with a shine to them.
Combine all the chopped ingredients in a large bowl mix with the kale/broccoli rabe mixture. Sprinkle with extra feta cheese before serving.
Prepared and dressed salad can be stored in the fridge for up to 48 hours.
This dish is great served warm or chilled.
1 medium onion, finely chopped
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
3/4 cup water
1 1/4 cups low-sodium chicken broth (10 fl oz)
1 (10-oz) box couscous (1 1/2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1 tablespoon fresh lemon juice, or to taste
Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.
Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.
2 large eggs
1 sheet matzoh
1 tbsp milk or water
1 tbsp butter
Salt and pepper
Add eggs to a bowl and scramble with a whisk along with 1T milk or water until the eggs are nice and fluffy.
Run a sheet of matzoh under running hot water for 20-60 seconds until it just begins to soften. The amount of time you'll need to keep it under the water depends on the type of matzoh you're using. Let it get soft, but don’t let it turn mushy! Shake off the excess water and reserve the matzoh.
Melt a tablespoon of butter in a skillet or frying pan over medium heat.
Break the matzoh into small pieces and place them in the skillet. Sauté the matzoh pieces over medium heat for about a minute, until they are evenly coated with butter.
Pour the scrambled egg mixture over the matzoh pieces. Stir the eggs with a spatula until they are well combined with the matzoh. Cook the eggs for about 2 minutes over medium, flipping and stirring continuously—don’t let the eggs sit, or they will overcook. You want the eggs to be cooked soft- not runny, but just barely cooked. Overcooked or browned eggs ruin the flavor entirely. As you are cooking, sprinkle in salt and pepper to taste. This would also be the time to add sugar, if you want a sweeter matzoh brei.
Serve the matzo brei immediately with a small side of applesauce and sour cream, or maple syrup if you like.
Scallion and Potato Pancakes:
4 1/2 pounds baking potatoes, peeled and shredded on the large holes of a box grater
1 bunch of scallions, both white and green parts, very finely chopped
1 large egg white
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup vegetable oil
Squeeze the shredded potatoes dry. In a large bowl, using 2 forks, mix the shredded potatoes with the scallions, egg white, salt and pepper.
Set two 10-inch nonstick skillets over high heat. Add 3 tablespoons of oil to each skillet. Add the potato mixture to the skillets and press into firm cakes. Set a heatproof plate or glass pie plate over each cake just to cover it. Weigh down each plate with a large, heavy can and reduce the heat to moderate. Cook for 5 minutes.
Uncover carefully and slide the cakes onto plates.
Add 3 tablespoons of the remaining oil to each skillet. Carefully invert the potato cakes and return them to the skillets. Press the cakes firmly and cook until they are browned and crisp on the bottom, about 12 minutes longer.
Slide the potato cakes onto a work surface. Cut into wedges and serve.
1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
1/2 cup coarsely chopped cilantro
Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.
pinch of salt
1 knob ginger about 2 inches, peeled
1 clove garlic minced
1 teaspoon sugar
1 tablespoon unseasoned rice wine vinegar
1 lime zested and juiced
2 tablespoons canola oil
1 teaspoon sesame oil
1/4 teaspoon kosher salt
1/8 teaspoon ground pepper
1/4 cup red onion very thinly sliced
1 teaspoon sesame seeds toasted (optional)
1 teaspoon black sesame seeds (optional)
Peel the cucumber and cut into 4" pieces. Grate the outer flesh of the cucumber on the large grates of a box grater -- stop when you reach the cylinder of seeds in the center and rotate to a fleshier portion. Discard the seeds.
Transfer the cucumber to a fine mesh strainer set over a bowl. Transfer the shredded cucumber to the strainer and sprinkle with salt. Set aside.
On the small grates of the box grater, grate the knob of ginger. Scrape all of the ginger pulp into your (clean) hand and hold your hand over a small bowl. Squeeze the juice out of the ginger pulp - you should get about 1 1/2 teaspoons of ginger juice. Discard the pulp.
To the ginger juice, add garlic, sugar, rice wine vinegar, canola oil, sesame oil, lime zest, lime juice, salt and pepper. Stir to combine.
Press on the cucumber to remove most of the cucumber juice. Discard the juice. Transfer the shredded cucumber to the bowl and add the sliced onion and sesame seeds. Add 2-3 tablespoons of the dressing (you'll have leftovers - which can be used on another salad) and toss to combine. Serve.
Tahini Potato Salad:
3 pounds potatoes
1 pinch salt, to taste
1/4 cup tahini
2 tablespoons canola oil
2 tablespoons warm water
1 lemon, zested and juiced
1 pinch pepper
1/2 cup celeriac, finely chopped
1/2 cup red onion, finely chopped
1 handful parsley, roughly chopped
2 to 3 cups baby arugula
Bring a large pot of water to a boil. Add two tablespoons of salt.
Cut the potatoes into quarters and then cut each quarter into chunks that are roughly one inch big. Add the potatoes to the boiling water and let cook until potatoes can be easily pierced with a fork, about 8-10 minutes.
While the potatoes cook, whisk together the tahini, warm water, oil, lemon juice and lemon zest in a large mixing bowl. Season with 1 teaspoon of salt and ½ teaspoon of pepper.
Drain the potatoes. While the potatoes are still hot, add them to the dressing and toss. Add in the celery, onion, chopped celery leaves and parsley. Place in the fridge and let chill for at least an hour before serving.
Right before you serve the potato salad, add in the arugula and toss. Can be served cool or at room temperature.