Good Eats Weekly Newsletter 08/12/20


Good Eats Weekly Newsletter
This week in your share:
Fancy / Localvore

Green Kale
Red Cippolini Onions
Summer Squash
Slicing Cucumbers
Carmen Peppers


Everyday Standard

Red Norland Potatoes
Red Onion
Orange Carrots
Napa Cabbage


Corn - 4 ears
Lean & Green

Bunched Spinach
Sweet Peppers


Corn - 4 ears
Take a purple bag!
Take a yellow bag!
Take a green bag!
*Your tomatoes will be packed separately in brown paper bags.

** Fancy Share tomatoes will be packed in brown paper bags with a purple squiggly on it! See image below:

Fancy Share Tomato Bag
Pantry/ Localvore Shares and Pantry Add-Ons
This week's pantry/localvore pantry items are:
  • Eggs
  • McFarline's Honey
  • Blueberries from Brown's Beautiful Blueberries

Cheese Shares: Cheese is OUT OF THE BAG in a cooler. This week's cheese share is La Petite Tomme, an ACS award winner 6oz semi ripened goat cheese from Lazy Lady. 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. Our eggs coming from Maple Wind Farm in Huntington and Axel's Pastured Eggs in Craftsbury.

Bread Shares: These are delivered OUT OF THE BAG. This week's bread is 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 Monday!

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.


  • Corn: This week's harvest should be eaten first thing. Store it in the fridge until you are ready to cook it up for dinner.

  • 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 airflow and keep them from wilting down on themselves.

  • Tomatoes: Store your tomatoes in a dark, cool spot on your kitchen counter.

  • Carmen Peppers: Place the peppers in an airtight food storage container and store the peppers in a refrigerator where you can keep the temperature between 45 and 50 degrees.

  • Red Cippolini Onions: Store in a cool, dark, dry location and spread out for optimum air circulation.

  • Beans: Store your beans in their bag in your crisper drawer.
Pantry & Localvore Items
  • Eggs: Our eggs coming from Maple Wind Farm in Huntington, Black Dirt Farm in Stannard, and Axel's Pastured Eggs in Craftsbury.

  • McFarline's Honey: McFarline’s Apiary is firmly committed to bringing you Raw Honey from untreated bees, and time tested herbal products that work.

  • Brown's Beautiful Blueberries: These gorgeous beauties are coming from a pick-your-own farm in Craftsbury that has decided not to open to the public this year. Though they are not certified organic, they do not use herbicides or pesticides on their bushes.

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.

In stock today:

  • Spinach, Arugula, or Mesclun
  • Fresh Dill
  • Chard
  • Lacinato, Green, and Red Kale
  • Mustard Greens
  • Pac Choi
  • Romaine
  • Morningstar Farm dried beans in 6 varieties
  • Organic Flours -
  • All-purpose
  • Sifted part white/part wheat flour
  • Whole wheat flour
  • Whole wheat pastry flour
  • White high-gluten flour for bread baking
  • Various cheeses
  • Pearled barley
  • Cornmeal
  • Whole chickens from Pete’s Greens
  • and lots more!
Need some help getting the hang of our online member portal?

Check out our tutorial below!
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.

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.
Honey Moist Cornbread

  • 1C AP Flour
  • 1C Whipping Cream
  • 1C Yellow Cornmeal
  • 1/4C Vegetable Oil
  • 1/4C Sugar
  • 1/4C Honey
  • 1T Baking Powder
  • 2 Eggs, slightly beaten
  • 1/2t Salt

Heat oven to 400. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt. Stir in remaining ingredients just until moistened. Pour into greased 9” baking pan. Bake for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.

Vegetable Bounty Salad with Pepper Salsa

  • 6 fresh ears of corn
  • 3C sliced Zucchini or Summer Squash
  • 1C sliced cucumbers
  • 2 med tomatoes each cut into 12 wedges

  • 1/2t salt
  • 1/2t cumin
  • 1/4t pepper
  • 2T chopped parsley or cilantro
  • 2T lime juice
  • 1T vegetable oil
  • 1 1/2t minced jalapeno
  • 3/4C chopped pepper
  • 1/2C chopped onion

Cut corn off cobs. In large bowl place corn, squash, cucumber, and tomatoes. In a medium bowl stir together all salsa ingredients. Stir salsa into salad ingredients. Toss to coat.

Roasted Napa Cabbage
  • 2T Olive Oil
  • 2T Cider Vinegar
  • 1T Brown Sugar
  • 1t Whole Grain Dijon Mustard
  • 1t Grated Garlic
  • 1/2t Salt
  • 1/2t pepper
  • 1 Head Napa Cabbage cur lengthwise into quarters

Place a large roasting pan in the oven and preheat oven to 450. Combine the first 7 ingredients in a small bowl. Coat cut sides of cabbage with cooking spray. Place cabbage, cut side down, on the preheated pan. Bake 6 minutes. Turn cabbage onto other cut side. Bake an additional 6 minutes. Remove pan from the oven. Heat broiler to high. Brush cabbage evenly with oil mixture; broil 3 minutes or until brown and caramelized.
Pete's Greens |


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