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
Oak Leaf Lettuce
*Tomatoes* OR Cucumbers
Red Leaf Lettuce
Lean & Green
Take a purple bag!
Take a yellow bag!
Take a green bag!
*Your tomatoes will be packed separately in brown paper bags. The following locations are receiving tomatoes this week: Hardwick, Morrisville, Stowe, Waterbury, Richmond, Montpelier, Plainfield, Barre, St. Johnsbury, and Newport.
**Your strawberries will be out of the bag! Please take one carton based on your checklist.
Pantry/ Localvore Shares and Pantry Add-Ons
This week's pantry/ localvore pantry items are Mushroom Medley from 1000 Stone Farm, Whole Plain Yogurt from Butterworks Farm, and Strawberries from Woods Market Garden. Please read more below.
Cheese Shares: Cheese is OUT of the bag. This week's cheese share is Urdang from Barn First. 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?
1000 Stone Farm Mushroom Medley: 1000 Stone Farm is a diversified farm located in Brookfield and they are widely known for their amazing mushrooms. This week's medley will contain: Lions Mane, Oyster, Shiitake, and Chestnut. These mushrooms are not only jam-packed with flavor, they are also extremely healthful. Be sure to cook these mushrooms for peak flavor and nutritive value.
Butterworks Farm Whole Plain Yogurt: Butterworks Farm in Westfield, VT, is family owned and operated. They made the switch to 100% pasture-fed a few years ago, which they have to thank for the strong, nourishing flavor in their dairy products. Their whole plain yogurt is worthy of dessert status on it's own, but even more so when topped with the amazing fresh local fruit we are starting to see pop up around Vermont!
Woods Market Garden Strawberries (Pints): These strawberries from Brandon are absolutely perfect, juicy, and sweet. Nothing beats the first harvest of strawberries at the start of the season. They are the most flavorful and special of the entire year! .
Arugula/ Baby Kale: 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, Mustard Greens, or Pac Choi: 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.
Zucchini:Store your zucchini in a perforated or loosely closed bag in your crisper drawer
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!
Onions: These onions are fresh, which means that they need to be kept in your fridge. They'll keep best in your crisper drawer. Use the green tops just as you would use scallions. The very ends of the tops are great addition to stock. Just toss them in the freezer until you need them.
Fennel: Cut the fronds 2-3 inches away from the bulb. Store the fennel bulb in a plastic bag in your crisper drawer. Store the fronds and stalks in their own bags.
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.
5 ounces arugula
½ cup chopped fresh basil
1 pound strawberries, thinly sliced
¾ cup finely chopped red onion (about ½ small onion)
4 ounces crumbled goat cheese or feta
½ cup roasted and salted sunflower seeds
½ cup halved and thinly sliced radish (about 3 medium)
1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
To assemble the salad: On a large serving platter or in a large serving bowl, layer the ingredients as listed.
When you’re ready to serve the salad, drizzle vinaigrette on top, and toss to combine. Serve promptly. (If you’re planning to have leftovers, store the salad and dressing separately and toss before serving.) Stored separately, leftovers will keep well for 3 to 4 days.
¼ cup extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon Dijon mustard
½ tablespoon maple syrup
1 clove garlic, pressed or minced
Pinch of fine sea salt, to taste
Freshly ground black pepper, to taste
In a liquid measuring cup or small bowl, combine all of the ingredients and whisk until fully blended. Taste, and add more salt or pepper if needed. The dressing should be nice and tangy, but you can add more maple syrup for balance if desired.
Cucumber & Orange Salad:
2 medium navel oranges, peeled and sliced
1 medium cucumber, sliced
8 cups torn lettuce, such as romaine, oak leaf, or red leaf
1 small red onion, sliced and separated into rings
1/4 cup orange juice
2 tablespoons balsamic vinegar
1-1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons canola oil
1 cup seasoned salad croutons
Place orange and cucumber slices around the bottom sides of a straight-sided glass salad bowl. Cut any remaining orange and cucumber slices in half. Place in another bowl. Add the lettuce and onion.
In a jar with a tight-fitting lid, combine the orange juice, vinegar, sugar, salt, pepper and oil; shake well. Pour over lettuce mixture and toss gently to coat; carefully spoon into salad bowl. Sprinkle with croutons.
Grilled Zucchini with Yogurt Sauce:
3/4 cup plain yogurt
1 large clove garlic, grated or finely minced (see Notes)
Kosher or sea salt
1 lb zucchini, halved lengthwise
Extra-virgin olive oil, for brushing
3 ounces feta cheese (about 3/4 cup), chilled
2 tablespoons chopped fresh dill
Grated zest of 1 small lemon
Medium-hot coarsely ground red pepper such as Aleppo or Maras pepper, or hot paprika
Prepare a medium-hot charcoal fire or preheat a gas grill to medium-high.
In a small bowl, whisk together the yogurt, garlic, and salt to taste. Spread the yogurt sauce on a serving platter large enough to hold all the zucchini in one layer.
Brush the zucchini on both sides with olive oil and season all over with salt. Place cut side down on the grill and cook until nicely browned, and then turn and finish cooking on the skin side until they are tender, about 10 minutes total.
Transfer the zucchini to the platter, placing them on the yogurt sauce cut side up.
Finely crumble the feta over the zucchini (this is easier to do if the feta is cold).
Combine the dill and lemon zest and scatter over the zucchini, and then sprinkle generously with red pepper. Serve immediately.
Spicy Pac Choi:
4-6 stalks pac choi, cut into halves lengthwise
a few tablespoons olive oil
salt and pepper to taste
2 cloves garlic, finely chopped
2 tablespoons garlic chili sauce (such as sambal olek)
Drizzle some olive oil and sprinkle with salt, pepper onto the cut sides of the pac choi
Whisk together garlic, hot pepper paste, soy sauce, sesame oil, sugar, cornstarch, water and sesame seeds in a small bowl and set aside.
Heat a cast iron pan over medium heat until hot, place the pac choi onto the pan cut side down and leave them in place for a few minutes until browned and charred.
Turn them over and carefully pour half cup of water around the pan to help steam the pac choi.
Once the water's boiled out, transfer them to a plate.
Give the sauce mixture in the bowl a good stir and pour it into a small sauce pan, bring to a boil over low heat. Simmer for 1-2 minutes or until the sauce has thickened.
Brush the grilled pac choi with the glaze, serve and enjoy!
Curried Potato Salad:
2 pounds Yukon Gold potatoes, peeled and 1/2-inch diced
1 dash white vinegar
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon curry powder
2 red onion, minced
3 tablespoons white vinegar
1/2 cup plain yogurt, drained in a cheesecloth-lined hand strainer
1/2 cup mayonnaise
1/4 cup feta, crumbled
2 tablespoons cilantro or parsley, chopped fine
Add potatoes to large pot of salted water and boil until very tender, 10 - 15 minutes.
Drain water from potatoes, leaving potatoes in cooking pot. Sprinkle with vinegar and salt and pepper and let sit until slightly cooled.
Add olive oil to small fry pan over medium-low heat.
Add curry powder to olive oil and cook 5 -10 minutes to release flavors.
Add onion to curry oil and cook until soft, about 10 minutes.
Add remaining vinegar to pan and stir, deglazing if necessary.
In a large bowl, stir together yogurt, mayonnaise, feta and curry mix until curry dressing.
Add warm potatoes and cilantro or parsley to curry dressing and gently combine.
Refrigerate for 1 - 24 hours; serve cold or at room temperature.
Sautéed Mustard Greens:
1 bunch mustard greens, stemmed, or other leafy green, trimmed and chopped
1/2 pound cleaned spinach
2 tablespoons cornmeal
4 garlic cloves, chopped
2 jalapeños, seeded and finely chopped (optional)
One 2-inch piece of fresh ginger, peeled and chopped
1 red onion, finely chopped
1/4 cup vegetable oil
Bring a large pot of salted water to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds. Drain the greens, transfer to a food processor and puree. Sprinkle the cornmeal over the greens and pulse briefly to combine. Transfer the pureed greens to a bowl.
Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop.
In a large nonstick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry. Season with salt and serve.
Shaved Fennel Salad:
2 cups coarsely torn sourdough bread
½ cup walnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
3 Tbsp. sherry vinegar or red wine vinegar
1 garlic clove, finely grated
¼ tsp. crushed red pepper flakes
2 fennel bulbs with fronds
¾ cup torn mint leaves
2 oz. Parmesan, shaved
Preheat oven to 400°. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8–10 minutes for walnuts, 12–15 minutes for croutons. Let cool, then coarsely chop walnuts.
Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.
Divide reserved crouton mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with remaining Parmesan and drizzle with oil.
1 tablespoon vegetable oil
1 pound mixed mushrooms, stems trimmed and large caps halved or quartered
Salt and freshly ground white pepper
1 tablespoon unsalted butter
1 small shallot, minced
1/2 tablespoon thyme, chopped
1/2 cup shredded Comté or Emmental cheese (2 1/2 ounces)
Preheat the oven to 325°. In a very large skillet, heat the oil.
Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes.
Reduce the heat to moderate. Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.
Scatter 1/4 cup of the cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell.
In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute. Pour the custard into the pastry shell.
Top with another 1/4 cup of cheese and the remaining mushrooms.
Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 cup of cheese on top.
Bake the quiche for about 1 1/2 hours, or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm.
Using a serrated knife, cut the pastry shell flush with the top of the pan. Carefully lift the springform pan ring off the quiche. Cut the mushroom quiche into wedges, transfer to plates and serve warm.
Fennel Simple Syrup:
1 cup sugar
pinch of salt
1 cup of roughly chopped fennel fronds & stalks OR 1 small bulb fresh fennel, chopped
1 cup water
Rough chop the fennel into small chunks.
Add sugar and water to a medium saucepan.
Heat to a boil, making sure all sugar is dissolved.
Remove from heat.
Add in fennel, allow to steep for a minimum of 15 minutes.
Strain out fennel pieces.
Store in a covered container in a refrigerator for up to 2 weeks.
Have you guessed yet how excited I am that fennel is in season?! It's such a versatile and exciting flavor that I wanted to share a variety of options with you this week!
1 to 2 fennel bulbs, stalks removed
1 cup white wine vinegar
1/2 cup water
3 tablespoons sugar
2 cloves garlic, smashed
1 teaspoon red pepper flakes
1 teaspoon yellow mustard seeds
2 tablespoons orange zest
Slice the fennel into very thin slivers. Rinse it thoroughly and set aside.
Add all of the remaining ingredients to a small saucepan and bring to a boil. In the meantime, tightly pack the sliced fennel into a glass jar.
Remove the saucepan from the heat and allow the brine to cool for 1 to 2 minutes. Next, pour the brine into the jar, being sure to cover the fennel completely.
Allow the jar to cool to room temperature, then seal it with a tight-fitting lid.
This sauce is super versatile and good on veggies, meats, or eggs. It's a great way to use up any herbs that you don't have a recipe you want to use them in, though I typically use this recipe for herb stems. When you are using the leaves of herbs, save the stems in an airtight food storage container lined with a paper towel until you have enough to process. You can use any combination of herbs in this recipe and it will come out delicious no matter what!
1-2 garlic cloves
1-3 cups lightly packed parsley, cilantro, mint and/or basil
2-4 tablespoons (or more to taste!) toasted nuts or seeds, such as pine nuts, almonds, walnuts or pumpkin seeds
Fresh lemon juice, lime juice, red wine or sherry vinegar (*see note below)
Salt and freshly ground black pepper
1-2 tablespoons water (optional)
Extra virgin olive oil
In a food processor with the blade running, drop the garlic through the feed tube to chop. Add the herbs (whatever you have—feel free to use a mix!) and nuts or seeds. Process until finely chopped.
Add a splash of lemon juice, lime juice or red wine vinegar. I usually squeeze in the juice of a 1/2 small lemon or lime, or start with about 1 teaspoon of red wine vinegar (remember, you can always add more but you can’t take it out!). Season with salt and pepper.
If you prefer a lighter sauce, add a tablespoon or two of water. With the motor running, drizzle in extra virgin olive oil until you get a spoonable, smooth consistency
This is the most important step: taste the sauce! This is your time to adjust the seasonings as desired. More nuts will thicken up the sauce, a splash more acid will give the sauce more spunk, and another drizzle of olive oil will round things out. There should be a good balance of flavors, and the final result should taste good to you. If you have the time, let the sauce sit, covered, for 15 minutes to allow the flavors to meld before serving. This will store for at least a week
Strawberry & Fennel Ice Cream
I'll admit that I have not made this recipe or anything like it before. It came up when I was trying to find the recipe I use for fennel simple syrup, and I needed to share it with you! I'll be trying it out soon myself! I'd love to hear from anyone who takes on this project about flavor/texture/crystallization, etc.
13/4 cup heavy raw or organic cream
3 fat strips of lemon zest
1/2 teaspoon fennel pollen
1/8 teaspoon sea salt
2 large free-range eggs
2/3 cup plus 3 tablespoons agave nectar, separated
3 cups ripe strawberries, trimmed and halved
1 cup strawberries, trimmed and cut into chunks
juice of 1/2 lemon
Combine cream, zest, fennel pollen and salt in a heavy saucepan and bring to a boil. Remove from heat and discard zest.
Whisk eggs with 2/3 cup agave nectar in a bowl, then add hot cream in a slow stream, whisking constantly. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°. Do not boil!
Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Cover and chill until cold, at least 2 hours and up to 1 day.
While custard is chilling, purée strawberries with lemon juice and remaining 3 tablespoons agave nectar until smooth, then force through fine sieve to remove seeds (or not, this step is optional) into chilled custard. Stir purée into custard.
Freeze in ice-cream maker. About ¾ of the way through (time varies depending on your machine), stir in strawberry chunks. Finish freezing, then transfer to an airtight container and put in freezer to harden.