*Your tomatoes will be packed separately in brown paper bags.
**Cherry tomatoes will be labeled with the Lean & Green member names
Pantry/ Localvore Shares and Pantry Add-Ons
This week's pantry/ localvore pantry items are:
Waitsfield Common from Red Hen Baking Co.
Eggs from Maple Wind Farm or Axel
Alpha Tolman from The Cellars at Jasper Hill
Cheese Shares: Cheese is OUT OF THE BAG in a cooler. This week's cheese share is La Petite Tomme from Lazy Lady Farm. 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.
Bread Shares: These are delivered OUT OF THE BAG. This week's bread share comes from Elmore Mountain Bread. Your bread share loaf will be labeled with your name.
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. This milk is bottled fresh for you on Tuesday nights! These are delivered OUT OF THE BAG in a cooler.
Store orders: If you placed a store order your items will be packed separately and labeled with your name. If you ordered multiple items, look for a brown paper bag with your name on it.
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.
If you ordered any 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.
Need some help getting the hang of our online member portal?
Mesclun/Spinach: 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.
Zucchini:Store your zucchini in a perforated or loosely closed bag in your crisper drawer
Tomatoes: Store your tomatoes in a dark, cool spot on your kitchen counter. They will be sad if you store them in the fridge!
Mizuna/Chard/Kale: Store your bunched greens wrapped in plastic in your crisper drawer.
Cilantro/Parsley: Store your fresh herbs like you would flowers: Stem-side down in a glass of water. Cover the tops with a plastic bag and store in your fridge.
Romaine: Store your romaine wrapped in plastic in your crisper drawer.
Celery: Store your celery in an airtight food storage container filled with water. Change the water every few days for celery that stays crisp and moist. Alternatively, store your celery wrapped in plastic in your crisper drawer.
Beans: Store your beans in their bag in your crisper drawer.
THIS WEEK STORE ITEMS
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.
Zesty Cucumber and Shrimp Salad
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1/4 tsp kosher salt, black pepper to taste
1 lb jumbo cooked, peeled shrimp, chopped*
1 medium tomato, diced
1 medium hass avocado, diced (about 5 oz)
1 jalapeño, seeds removed, diced fine
1 tbsp chopped cilantro
In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Pickled Three Bean Salad
This recipe is from a Better Home & Gardens canning magazine. Whenever I make these, I end up eating half of them for dinner instead of canning them all! They make an excellent and surprising side dish. I have deviated from the original canning recipe. Please do not attempt to can this as the proportions will not be correct.
3/4lb fresh green beans
1 can dark red kidney beans
1 cup chopped red peppers
1 cup chopped onions
1 jalapeño, minced (wear gloves!)
2 cups sugar
1.5 cups white vinegar
1 cup water
1/4 cup cider vinegar
Fill a large pot with water and bring to a boil. Add green beans and blanch for three minutes. Remove the beans and immediately transfer to a bowl of ice water. Drain the green beans when cool. Combine with the kidney beans, peppers, onions, and jalapeños.
Meanwhile, combine the sugar, white vinegar, water, cider vinegar, red wine vinegar, and salt. Bring to a boil and cook until sugar is completely dissolved.
Pour the boiling liquid over the bean mixture and allow to sit until cool for a few hours. Eat immediately or store in the fridge for up to a week.
Ginger Sautéed Greens
1/2 inch piece of fresh ginger, grated
3 cloves garlic, sliced
1 tablespoons olive oil
1 bunch kale, mizuna, or chard; rinsed, de-stemmed and chopped
Heat oil in a dutch oven or stock pot over low heat until warm. Add sliced garlic and grated ginger.
Turn the heat up to medium-high and add greens.
Stir well to coat the kale in the warm oil and cook, stirring occasionally, until the greens are wilted. Serve immediately.
Harissa and Maple Carrots
1 garlic cloves, finely grated
2T olive oil
2T pure maple syrup
1/2T. harissa paste
1t cumin seeds
Kosher salt, freshly ground pepper
Freshly ground pepper
1 pound small carrots, tops trimmed to about 1/2", halved
1 lemon, thinly sliced, seeds removed
Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.
Do ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.
Spinach and Goat Cheese Salad
FOR THE DRESSING
2-1/2 tablespoons raspberry vinegar
6 tablespoons vegetable oil
1/4 cup honey
1/2 teaspoon Dijon mustard
2 tablespoons finely minced onion or shallot
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
FOR THE SALAD
2 cups of fresh mixed berries
1/2 cup pecans, toasted
4 ounces goat cheese
Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt and pepper in a small sealable container and shake vigorously to blend (be sure honey doesn't stick to bottom). Alternatively, combine vinegar, honey, mustard, shallots, salt and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified.
In a large bowl, combine baby spinach, berries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve.
The simplicity of a Caesar salad is what makes it such an easy summer dinner. All you need is romaine, croutons, dressing, and extra cheese to make this delicious classic. Add some grilled protein such as grilled chicken or fish and you've got yourself a meal in no time!
3 oil-packed anchovy fillets, chopped
1 large garlic clove, chopped
2 dashes of Worcester sauce
1 large egg yolk
2 tablespoons fresh lemon juice
¾ teaspoon Dijon mustard
¼ cup plus 2 tablespoons vegetable oil
3 tablespoons Parmesan, finely grated
Salt and pepper, to taste
Place anchovies, garlic into a food processor. Blend until a smooth paste forms.
Whisk egg yolk, lemon juice, and mustard in a medium bowl. Place a kitchen towel in a medium saucepan, then place bowl in pan. (This holds the bowl in place while you whisk with one hand and pour oil with the other.)
Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise.
Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream.
Add anchovy mixture and Parmesan and whisk until smooth. Taste and adjust seasoning with salt and pepper, if needed.
Chicken with Blistered Tomatoes and Rosemary
1 clove garlic, minced
2T unsalted butter
1T fresh rosemary, chopped fine
4 boneless chicken thighs
2T olive oil
2 cups cherry or diced tomatoes
Combine the garlic, butter, and rosemary in a small bowl and set aside.
Pat the chicken dry and sprinkle all over with salt and pepper
Add half of the herb butter to the hot skillet and lay the chicken pieces in the pan. Cook the chicken, undisturbed, for about three minutes, or until you can see pools of liquid forming on the top. Turn the chicken with tongs and cook until it feels firm when you push it, about three minutes longer. Transfer the chicken to a plate and cover to keep warm.
Add the remaining herb butter and the tomatoes to the pan and cook, stirring occasionally, until the tomatoes burst, about four minutes. Smash them partially with a fork and season with salt and pepper. Serve immediately.
Easy Sour Cream & Onion Dip
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 3 cups of onions.)
Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings.
Serve at room temperature.
Carrot Top "Chimi"
Carrot tops have a flavor that is reminiscent to flat-leaf parsley, but with a mild carrot flavor as well. You can use them in salad, as a parsley substitute, or as a cooked green in of themselves. This is a fun spin on the classic Argentinian condiment Chimichurri.
1 cup finely chopped carrot greens
2 teaspoons dried oregano
1/4 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon red pepper flakes
1 garlic clove, minced
1/2 teaspoon sea salt
Freshly ground black pepper
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
In a small bowl, combine the carrot greens, oregano, cumin, paprika, red pepper flakes, garlic, salt, and pepper. Stir in the vinegar and olive oil. Taste and adjust seasonings.