As of last week, 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
*Tomatoes* OR Cucumbers
Lean & Green
French Breakfast Radish
Take a purple bag!
Take a yellow bag!
Take a green bag!
*Your tomatoes will be packed separately in brown paper bags. I have labelled them with your name. The following locations will receive tomatoes next week: Hardwick, Morrisville, Stowe, Waterbury, Richmond, Montpelier, Plainfield, Barre, St. Johnsbury, and Newport.
**Your basil will be packed in your bag of mesclun greens.
Pantry/ Localvore Shares and Pantry Add-Ons
This week's pantry/ localvore pantry items are Pink Lady Apples from Champlain Orchards, Landaff from The Cellars at Jasper Hill, and 3 Millers Loaf from Red Hen. Please read more below.
Cheese Shares: Cheese is OUT of the bag. This week's cheese share is Herb Cheddar 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?
Champlain Orchards Pink Lady Apples: A classic apple such as Pink Lady can be enjoyed cooked or raw. These are perfectly sweet-tart, crisp, and delightful on a cheese board, sandwich, salad, or in a pie!
Jasper Hill Landaff: This old-world style cheddar from Jasper Hill is a natural rind cheese with grassy, buttermilk-esque notes. It is great when melted, making it a perfect fondue cheese!
Red Hen 3 Millers Loaf: This is a new take on one of their baguettes made special just for us! Instead of forming this into a baguette, they are making larger loaves for you to enjoy this week. If you remember when Red Hen used to make Pain au Levain, this will remind you of that texture and flavor! This bread is made with White flour grown and milled in Québec, whole wheat flour grown in Québec and milled here in Vermont, as well as sifted flour from Farmer Ground in New York.
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, Beet Greens, Mustard Greens, Collard Greens, or Kale: Store your bunched greens wrapped in plastic in your crisper drawer. When you get your bunched beets, remove the greens and store the same way you would any other bunched green.
Scallions or Green Garlic: You can store your scallions and green garlic 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.
Dill: 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.
Basil & Green Garlic Pesto:
1.5 cups basil leaves, loosely-packed
1 cups green garlic bulbs and stems, chopped
3 tablespoons pine nuts
pinch of salt
1/4 cup parmesan, grated
Toast the pine nuts in a dry skillet over medium heat until lightly browned and fragrant. Watch carefully so that they do not burn.
Allow pine nuts to cool.
Place the basil, green garlic, toasted pine nuts and salt in the bowl of a food processor and pulse several times to combine.
With motor running, add the olive oil in a slow, steady stream, scraping down the sides as necessary, until the mixture resembles a chunky paste.
Remove the pesto to a bowl and stir in the grated Parmesan.
1 pound parsnips, peeled and sliced into thin strips
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill 1 lemon, sliced into wedges
Place a rimmed baking sheet in oven; preheat oven to 500°F. (Do not remove pan while oven preheats.)
Combine parsnips, juice, oil, pepper, and salt. Arrange in a single layer on preheated baking sheet. Bake in preheated oven until tender, about 10 minutes. Toss with parsley and dill. Serve with lemon wedges.
Summer Raw Roots Salad:
1/4 cup extra-virgin olive oil, divided
Ground black pepper
3/4 cup farro
Zest of 1 lemon plus 2 tablespoons juice
1/4 cup minced parsley
2 tablespoons minced dill
1/4 cup farmer's cheese
1/4 cup finely diced carrots
1/4 cup finely diced parsnips
1/4 cup finely diced radish
Cook the farro. Set a large pot of salted water over high heat to boil.
Set a large skillet over medium-high heat, add the dry farro, and, shaking the pan frequently, toast just until farro browns slightly and is fragrant, about 2 minutes.
Add farro to the salted water and simmer for 20 minutes, or until farro still has a little bite.
Drain, toss with 2 tablespoons lemon juice and 3 tablespoons minced parsley, and set aside.
Toss the farmer's cheese with 2 tablespoons olive oil, lemon zest, sea salt, pepper, and a tablespoon each minced parsley and dill.
To plate the salad, toss the farro with the root veggies. Top with crumbled farmers cheese, and remaining dill and parsley, and toss gently.
Marinated Beet Salad:
2 pounds loose beets
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon finely chopped shallot
Finely grated zest of 1/2 medium lemon
1 tablespoon freshly squeezed lemon juice
1 tablespoon champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
1/4 cup coarsely chopped fresh soft herbs, such as dill, parsley, or mint (or combination), divided
8 ounces feta cheese, cut into 1/4-inch-thick slabs
Arrange a rack in the middle of the oven and heat to 400°F.
Scrub the beets thoroughly, then wrap them loosely in aluminum foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it's easiest to roast large beets individually. Place on a rimmed baking sheet.
Roast until knife-tender, 50 to 60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a thin knife or skewer slides easily to the center of the beet. Small beets will cook more quickly than large beets. Meanwhile, make the dressing.
Place the oil, shallot, lemon zest, lemon juice, vinegar, mustard, salt, and pepper in a large bowl and whisk to combine; set aside until the beets are ready. (If using 2 different colors of beets, divide the dressing into 2 medium or large bowls.)
Set the roasted beets aside until cool enough to handle but still warm, about 15 minutes. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets.
Halve the beets, then cut into wedges about 1/2-inch thick. (Cut red beets last so the color doesn’t bleed onto the cutting board.) Place the warm beets in the dressing and toss to combine. Let sit until cooled to room temperature, about 15 minutes. Add half of the herbs and toss to combine.
Reserve one slice of feta cheese for crumbling. Place the remaining cheese on a serving platter in a single layer or overlapping slightly. Pile the beets on top, then sprinkle with the remaining herbs and crumble the reserved feta on top. Drizzle with olive oil.
Green Garlic Beurre Blanc:
¾ cup (about 1 ½ ounces) chopped green garlic, divided
¼ cup white wine vinegar
¼ cup white wine
2 Tablespoons heavy whipping cream
½ lb. unsalted butter (2 sticks), cut into ½-inch pieces
salt and pepper to taste
Simmer half of the chopped green garlic, white wine vinegar and white wine in a saucepan on medium low until almost all of the liquid has evaporated.
Whisk in the heavy cream, being careful not to splash the sides of the pan.
Increase the heat to medium and whisk in the butter piece by piece until the sauce is smooth.
Add the remaining chopped green garlic; season with salt and pepper to taste.
Strain the sauce, if desired, or serve immediately.
2 tbsp Butter
1 Cup Chicken stock
1 cup uncooked plain couscous
1 tbsp lemon juice
1 tbsp Dill
Bring the butter and chicken stock to a boil in a medium saucepan.
Stir in the couscous, lemon juice and dill.
Cover and remove from the heat; let stand for 5 minutes.
Fluff with a fork.
Radish & Orange Salad:
4 navel oranges
1/2 red onion, thinly sliced
8 radishes, halved and thinly sliced
1/4 cup fresh mint leaves, torn
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.
In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.