Newsletters

Newsletters posted by Monday of each week during each CSA season.
Posted 7/23/2017 9:17pm by Dillon.

Traditional Regular: Sweet corn, Summer squash, Cantaloupe, Cucumbers, (2 of either blueberries, yellow nectarines, white peaches, or sweet potatoes)

Traditional Large: Sweet corn, Summer squash, Cantaloupe, Cucumbers, (2 of either blueberries, yellow nectarines, white peaches, or sweet potatoes), Butterbeans, Green peppers

Traditional Jumbo: Sweet corn, Summer squash, Cantaloupe, Cucumbers, (2 of either blueberries, yellow nectarines, white peaches, or sweet potatoes), Butterbeans, Green peppers, New Potatoes, Donut Peaches

Fruit Regular: White peaches, Nectarines, Yellow peaches, Cantaloupe, Blueberry 

Fruit Large: White peaches, Nectarines, Yellow peaches, Cantaloupe, Blueberry, Donut peaches, another Blueberry

Item of the Week:

This weeks item of the week is peaches. Peaches offer wonderful variety as far as summer fruits go, offering both yellow and white peaches, then different levels as far as cling or cling-free. Peaches should be soft and very juicy- perfect for eating at the beach when you can jump in the water to clean up. Peaches can be eaten as they are, used in sweet dishes like pies and savory dishes like salads. Peaches grow on trees and share the same fruit family as cherries, apricots, plums, and even almonds. Peaches are a versatile, sweet summer snack. A recipe for peach popsicles follows. Ingredients: 1 pound ripe peaches (about 3 medium), peeled and sliced into ½-inch wide wedges, 6 tablespoons honey (divided), Dash sea salt, 2 cups full fat/whole milk plain yogurt (regular or Greek), 1 tablespoon lemon juice (about 1 small lemon, juiced), ½ teaspoon vanilla extract. Directions: Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Transfer sliced peaches to the baking sheet and gently toss with 2 tablespoons honey and a dash of salt. Arrange the peaches in a single layer. Roast for 30 to 40 minutes, stirring halfway, or until the peaches are soft and juicy (watch the edges in particular). While the fruit is roasting, blend together the yogurt, ¼ cup honey, lemon juice and vanilla extract in a medium bowl. Feel free to add more honey or vanilla extract to suit your taste buds. Place the mixture in the refrigerator so it stays cool. Let the peaches cool, then scrape the peaches and all of their juices into the bowl of yogurt. Use a big spoon to gently fold the mixture together. Use the spoon to transfer the yogurt blend into the popsicle mold. You might have to push the peaches down into the molds, but they shouldn’t put up too much of a fight. Insert popsicle sticks and freeze for at least four hours. When you’re ready to pop out the popsicles, run warm water around the outsides of the molds for about ten seconds and gently remove the popsicles. Enjoy immediately. 

Storage:

Sweet Corn: Store in the husk in the fridge. 

Blueberry: refrigerate and wash just before using.  

Squash: Best stored in a plastic bag that has had a few holes poked in it for airflow, and then placed in the vegetable crisper drawer. Do not wash before storing.

Tomatoes: Keep at room temperature in a dark place. Do not wash them.  

Peaches: Should be kept in the fridge in already ripe. If they are not ripe yet, leave them on the counter until they soften.

Slicing Tomatoes: Store at room temperature, preferably out of direct sunlight. If you are trying to ripen them, store on the countertop.

Eggplant: Store unwashed in the fridge. 

Watermelon: If unripe, leave on counter until it develops a decent sized yellow spot. if ripe, cut and store in containers in the fridge. 

Butterbeans: Store unwashed in the fridge. Be sure to eat these quickly as they have a short shelf life (3-4 days!). 

Garlic: Should be kept in a cool, dark place.

Eggplant: Store in the fridge, unwashed.

Cantaloupe: If it isn't as ripe as desired, leave on the counter. If ripe, slice and keep in the fridge.

Cucumbers: Keep in the fridge unwashed and uncut.

Green Peppers: Keep in the fridge unwashed and uncut until you are ready to use them. 

Potatoes: Should be kept in a dry and dark place.

Nectarines: same as peaches.

Recipes:

Yellow Squash with Blistered Tomatoes:

Ingredients: 2 pounds yellow squash, 1 pint grape tomatoes, 2 cloves garlic (minced), 2 tablespoons fresh thyme leaves, 1 tablespoon butter, 1 tablespoon olive oil, Salt and Pepper, 1/2 cup Parmesan Cheese

Directions: Heat a large skillet to medium-high heat. Trim the ends of the squash. Quarter each squash and slice into pieces, 1/3 inch thick. Add the butter and oil to the skillet, followed by and squash and garlic. Toss and sear for 2-5 minutes, until barely cooked through. Salt and Pepper to taste. Push the squash to the sides of the skillet and add the tomatoes. Cook and toss another 2-3 minutes until the tomatoes are just about to pop. Stir in the fresh thyme and remove from heat. Sprinkle the yellow squash recipe with Parmesan cheese and serve warm.

Watermelon & Cucumber Salad: 

Ingredients: 4 cups cubed seedless watermelon, 1 cucumbers (halved lengthwise and sliced), 3 green onions (chopped), 1/8 cup minced fresh mint, 1/8 cup balsamic vinegar, 1/8 cup olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepperDirections: In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving. 

Directions: In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving. 

Cantaloupe and Mozzarella with Prosciutto and Basil:

Ingredients: 1 cantaloupe (halved and seeded), 3/4 pound bocconcini (bite-size fresh mozzarella balls), 2 tablespoons extra-virgin olive oil, 1/4 teaspoon red-pepper flakes, Coarse salt and ground pepper, 1/3 pound thinly sliced prosciutto, 1/4 cup fresh basil leaves (torn)

Directions: With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add bocconcini, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.

Nectarine Upside Down Cake:

Ingredients: 2 cups all-purpose flour, 1 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk, 1/2 cup (1 stick) unsalted butter (melted and divided), 2 large eggs, 1/2 cup brown sugar (packed), 4 nectarines, sliced into 1 1/2-inch thick wedges

Directions: Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, 4 tablespoons butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add remaining 4 tablespoons butter to the bottom of a cast iron skillet or 9-inch cake pan, swirling the pan until the bottom and sides are well coated. Sprinkle brown sugar evenly over the melted butter. Arrange nectarine slices on top in a single layer. Scoop the batter evenly over the nectarines, smoothing out the top. Place into oven and bake for 45 minutes, or until a tester inserted in the center comes out clean. Let cool for 5-10 minutes. Run a knife around the edge of the cake and turn upside down onto a serving plate. Serve immediately.

Posted 7/16/2017 7:35pm by Dillon.

Traditional Regular: Slicing Cucumbers, Butterbeans, Mini Tomatoes, Sweet Corn, Tomatoes

Traditional Large: Slicing Cucumbers, Butterbeans, Mini Tomatoes, Sweet Corn, Tomatoes, dried Garlic, Fruit Preserve, Eggplant

Traditional Jumbo: Slicing Cucumbers, Butterbeans, Mini Tomatoes, Sweet Corn, Tomatoes, dried Garlic, Fruit Preserve, Eggplant, Summer Squash, Slicing Tomatoes

Fruit Regular: Blueberry, Fruit Preserve, Peaches, Peach/Apple Cider, Melon

Fruit Large: Blueberry, Fruit Preserve, Peaches, Peach/Apple Cider, Melon, second Blueberry, more Peaches

Item of the Week: This weeks item is slicing cucumbers. Slicing cucumbers are a fantastic summer snack because they are packed with water and other important nutrients that are key to beating summer heat. Cucumbers come from the gourd family and similarly grow on shorts plants close to the ground. Slicing cucumbers are a summer crop, but don't handle heat well once they've been picked, so cucumbers are stored in the fridge, unwashed. To eat, just wash and they are ready to go. A recipe for cucumber and avocado salad follows. Ingredients: 2 medium cucumbers (cubed), 2 avocados (cubed), 4 tablespoons chopped cilantro, 1 clove garlic (minced), 1/4 teaspoon salt, black pepper (to taste), 1/4 large lemon, 1 lime, 2 tablespoons minced green onions (optional). Directions: In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.

Storage:

Sweet Corn: Store in the husk in the fridge. 

Blueberry: refrigerate and wash just before using.  

Squash: Best stored in a plastic bag that has had a few holes poked in it for airflow, and then placed in the vegetable crisper drawer. Do not wash before storing.

Tomatoes: Keep at room temperature in a dark place. Do not wash them.  

 

Peaches: Should be kept in the fridge in already ripe. If they are not ripe yet, leave them on the counter until they soften.

Slicing Tomatoes: Store at room temperature, preferably out of direct sunlight. If you are trying to ripen them, store on the countertop.

Eggplant: Store unwashed in the fridge. 

 

 

Watermelon: If unripe, leave on counter until it develops a decent sized yellow spot. if ripe, cut and store in containers in the fridge. 

Butterbeans: Store unwashed in the fridge. Be sure to eat these quickly as they have a short shelf life (3-4 days!). 

Garlic: Should be kept in a cool, dark place.

Eggplant: Store in the fridge, unwashed.

Recipes:

Southern Style Butterbeans: 

Ingredients: 2 bacon slices (diced), 1/2 small onion (minced), 1/4 cup firmly packed brown sugar, 1/2 lb butterbeans, 1/8 cup butter, 1 teaspoon salt, 1/2 teaspoon cracked pepper

Directions: Cook bacon and onion in a large Dutch oven over medium heat 5 to 7 minutes. Add brown sugar, and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved. Stir in butterbeans and butter until butter is melted and beans are thoroughly coated. Stir in 6 cups water. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 2 hours or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper.

Green Tomatoes Tartines:

Ingredients: 2 large green tomatoes, 1 red onion, ¼ cup Kalamata olives, 1 handful fresh herbs (for example, dill, basil, and chives), 4 slices crusty bread, 4 ounces goat cheese, Olive oil, Kosher salt

Directions: Slice the green tomatoes. Thinly slice the red onion, then rinse the slices several times under cold water. Coarsely chop the olives and the herbs. Toast the bread slices. In a skillet, heat a few drizzles of olive oil. Place the tomato slices in the skillet and sprinkle liberally with kosher salt. Heat until softened and just golden, about 3 minutes per side. Taste and add additional salt as necessary. On each slice of bread, spread goat cheese. Top with warm tomatoes, onions, olives, and herbs. Serve immediately. If making ahead, reheat tomatoes prior to serving.

Blueberry Zucchini Bread:

Ingredients: 3 eggs (lightly beaten), 1 cup vegetable oil, 3 teaspoons vanilla extract, 2 1/4 cups sugar, 2 cups shredded zucchini, 3 cups all purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1/4 teaspoons baking soda, 1 tablespoon ground cinnamon, 1 pint fresh blueberries

Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

 

Posted 7/9/2017 7:45pm by Dillon.

Traditional Regular: Eggplant mix, Peppers, Summer Squash, Peaches, Slicing Tomatoes, Sweet Corn

Traditional Large: Eggplant mix, Peppers, Summer Squash, Peaches, Slicing Tomatoes, Sweet Corn, Seedless Watermelon, Mini Tomatoes

Traditional Jumbo: Eggplant mix, Peppers, Summer Squash, Peaches, Slicing Tomatoes, Sweet Corn, Seedless Watermelon, Mini Tomatoes, Jalapeno Peppers, Snap Beans

Fruit Regular: Mini Watermelon, Yellow Peaches, Tomatoes, Pink Eye Peas

Fruit Large: Mini Watermelon, Yellow Peaches, Tomatoes, Pink Eye Peas, Cantaloupe, More Peaches

Item of the Week: This week's item of the week is watermelon! Although we've had great watermelons at the market since we've been open, we recently started getting watermelons from Edenton, NC, our personal favorite. Not only are these consistently delicious and flavorful, watermelons are a crop that screams "summer". Watermelons grow on vines, similar to pumpkins or squash, and are packed with nutrients, making them a sweet, cool, and healthy summer snack. A recipe for watermelon, lime, and ginger ice pops follows. Ingredients: 5 cups watermelon (chopped), 1/3cup sugar, 1/3cup lime juice, 2teaspoons grated fresh ginger, pinch fine salt. Directions: Puree the watermelon, sugar, lime juice, ginger, and salt in a blender until smooth. Pour the mixture into 10 3-ounce or 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and up to 4 days.

Storage:

Snap Beans: Store in the fridge, unwashed.

Pink-Eyed Peas: Store as dry as possible in the fridge until use. They have a short shelf life, even in the fridge. 

Blueberry: refrigerate and wash just before using.  

Squash: Best stored in a plastic bag that has had a few holes poked in it for airflow, and then placed in the vegetable crisper drawer. Do not wash before storing.

Pepper: Refrigerate peppers, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot.

Slicing Tomatoes: Keep at room temperature in a dark place. Do not wash them and leave the stems attached.  

Blackberry: Store in the fridge, do not wash until right before you plan on eating them.

Green Onions: Keep dry and store in the fridge.

Plums: Same as peaches

Slicing Tomatoes: Store at room temperature, preferably out of direct sunlight. If you are trying to ripen them, store on the countertop.

Eggplant: Store unwashed in the fridge. 

Potatoes: Store in a cool, dark place.

Cantaloupe: Preferable to store in the fridge, but on the counter is acceptable, especially if you will be eating it soon. To ripen, leave uncut and on the counter. If the cantaloupe is ripe, it can be cut and stored in the fridge, covered.

Sweet Cherries: Store in the fridge, unwashed. 

Sweet Potatoes: Should be kept in a cool and dry place. 

Cauliflower: Should be left unwashed and uncut in the fridge until use.

Watermelon: If unripe, leave on counter until it develops a decent sized yellow spot. if ripe, cut and store in containers in the fridge. 

Pink Eyed Peas: Store unwashed in the fridge. Be sure to eat these quickly as they have a short shelf life (3-4 days!). 

Recipes:

Eggplant Lasagna: 

Ingredients: 2 eggplants, sliced about ¼" thick, 4 tablespoons olive oil, sea salt, fresh ground black pepper, 1 jar marinara sauce, 3 pounds ground beef or turkey, cooked and drained (optional), 1 15-ounce package whole Ricotta cheese, 3 large eggs, 1 cup grated Parmesan cheese, 1½ cups grated Mozzarella cheese

Directions: Preheat oven to 350º F. Slice eggplant into thin strips and place on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast in the oven until tender, about 10 minutes. Prepare marinara sauce, including meat if preferred. Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl. Prepare a large baking dish with non-stick cooking spray and begin layering lasagna as follows: sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese. Bake until bubbly, about 30 minutes.

Sweet Potato Gratin:

Ingredients: 3-4 sweet potatoes, 1 teaspoon salt, pepper (to taste), 2 teaspoons brown sugar, 1/3 teaspoon cinnamon, 1/2 cup whipping cream

Directions: Preheat oven to 350. Peel and slice sweet potatoes 1/8" thick. Layer sweet potato slices (overlapping) lengthwise in a 13 x 9 casserole. Sprinkle with salt, pepper, brown sugar, and cinnamon. Repeat yam and spice layers. Pour whipping cream over everything so dish is half full. Bake 1 hour.

Peach Pizza:

Ingredients: pizza dough, flour, vegetable oil, 1/2 cup brown sugar, 1/2 tsp cinnamon, 3 tbsp melted butter, 1 peach, 1 tbsp butter (additional, as melted), 1/4 cup milk, 1/2 tsp vanilla extract, 2 cup powdered sugar

Directions: Preheat grill to medium heat. Roll out pizza dough, using flour. Brush pizza crust with vegetable oil and place directly on the grill. Cook 2-3 minutes or until it starts to bubble. Brush the uncooked side of crust with oil and flip to grill it. Brush butter onto crust & sprinkle cinnamon sugar mixture. Add fresh peach, close lid and allow to cook for 2 minutes or until the bottom of the crust is baked through. Mix icing ingredients, top & serve.

Posted 7/2/2017 4:51pm by Dillon.

Traditional Regular Share: Flat Snaps, Peaches, Green Onion, Cherry/Blackberry/Blueberry, Potatoes, Tomatoes

Traditional Large Share: Flat Snaps, Peaches, Green Onion, Cherry/Blackberry/Blueberry, Potatoes, Tomatoes, Pink-Eyed Peas, Cauliflower or Squash

Traditional Jumbo Share: Flat Snaps, Peaches, Green Onion, Cherry/Blackberry/Blueberry, Potatoes, Tomatoes, Pink-Eyed Peas, Cauliflower or Squash, Green Pepper, Squash 

Regular Fruit Share: Cherries, Peaches, Cantaloupe, Berry, Plums

Large Fruit Share: Cherries, Peaches, Cantaloupe, Berry, Plums, Berry #2, more Peaches

Item of the Week: This week's item is flat snap beans! Flat snaps, also known as pole beans, are the slightly heartier cousin to traditional green/snap beans. Where green beans are grown on bushes, flat snaps grow on vines; oftentimes, poles are used as a structure for the vines to grow on, leading to the name "pole beans". They do prefer a slightly warmer climate than green beans when the plants are younger. They require longer cooking time because of their heartier nature. A recipe for flat snaps w pancetta and tomatoes follows. Ingredients: 1 lb. flat snaps, (halved, with trimmed edges), 2 tablespoons olive oil, 3 oz (about 1/3 Cup) diced pancetta, 1/4 cup diced onion, 2 large cloves garlic (peeled & thinly sliced), 1 1/2 cups cherry tomatoes (halved), 1/4 cup chopped parsley, salt & pepper to taste, pinch red pepper flakes (optional). Directions: Cook the beans until tender crisp in boiling, salted water, then drain and immediately plunge the beans into a bowl of ice water to stop the cooking process. Drain, and set aside. In a frying pan, heat up the oil over medium heat, and then cook the pancetta until golden brown, stirring often, about 6 to 7 minutes. Add the onions and cook until translucent, about 4 to 5 minutes. Add the garlic, and cook another 2 minutes. Add the cherry tomatoes, parsley, salt, pepper, and pepper flakes and cook for 5 minutes, stirring occasionally, until the tomatoes just start to break down. Add the beans, stir well to coat the beans in the pancetta and tomato mixture, and cook just until the beans have reheated, about 3 to 4 minutes. Serve warm or at room temperature.

Storage: 

Flat Snaps: Store in the fridge, unwashed.

Pink-Eyed Peas: Store as dry as possible in the fridge until use. They have a short shelf life, even in the fridge. 

Blueberry: refrigerate and wash just before using.  

Squash: Best stored in a plastic bag that has had a few holes poked in it for airflow, and then placed in the vegetable crisper drawer. Do not wash before storing.

Pepper: Refrigerate peppers, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot.

Slicing Tomatoes: Keep at room temperature in a dark place. Do not wash them and leave the stems attached.  

Blackberry: Store in the fridge, do not wash until right before you plan on eating them.

Green Onions: Keep dry and store in the fridge.

Plums: Same as peaches

Slicing Tomatoes: Store at room temperature, preferably out of direct sunlight. If you are trying to ripen them, store on the countertop.

Eggplant: Store unwashed in the fridge. 

Potatoes: Store in a cool, dark place.

Cantaloupe: Preferable to store in the fridge, but on the counter is acceptable, especially if you will be eating it soon. To ripen, leave uncut and on the counter. If the cantaloupe is ripe, it can be cut and stored in the fridge, covered.

Sweet Cherries: Store in the fridge, unwashed. 

Cauliflower: Should be left unwashed and uncut in the fridge until use.  

Recipes: 

Muffin Tin Cherry Pies:

Ingredients: 1 lb. cherries, (pitted), 1/4 cup water, juice of 1/4 lemon, 1/4 cup sugar plus 1 tbsp. for sprinkling, 1/8 cup cornstarch, 1/2 package refrigerated pie crust, 1 tbsp. milk

Directions: Make cherry pie filling: In a saucepan over medium heat, combine cherries, water, lemon juice, 1/4 cup sugar, and cornstarch. Reduce heat to low and cook, stirring occasionally, 15 minutes. Spray a muffin tin with nonstick spray. Use the rim of a glass to cut large circles into pie crust (they should be big enough to line the whole muffin cup). Press crust into muffin tins and up the sides. Spoon over filling until each is full. Roll out remaining scraps of pie crust and slice into lattice strips with a pizza cutter or knife. Make a crosshatch crust; trim excess. Brush tops with milk and sprinkle with remaining sugar. Bake at 350° for 23 to 25 minutes. Let cool slightly, then remove from muffin tin and serve.

Loaded Baked Potato Casserole:

Ingredients: 5 lb russet potatoes, 4 tablespoons butter (softened), 1 cup sour cream, 3/4 cup half-and-half, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 3 cups shredded Cheddar cheese (12 oz), 10 slices bacon (crisply cooked and crumbled), 4 green onions (thinly sliced)

Directions: Heat oven to 400°F. Spray 3-quart baking dish with cooking spray. Place potatoes on cookie sheet; prick all over with fork. Bake 1 hour to 1 hour and 15 minutes or until tender. Remove potatoes; reduce oven temperature to 350°F. Let potatoes cool until able to handle, about 15 minutes. Cut potatoes in half, and scoop out insides into large bowl. Add softened butter; mash with potato masher until most of the lumps are gone. Stir in sour cream, half-and-half, salt and pepper. Reserve 1 cup of the cheese, 3 tablespoons of the crumbled bacon and 1/4 cup of the sliced green onions for topping. Stir remaining cheese, bacon and green onions into potatoes. Spoon mixture into baking dish. Sprinkle reserved 1 cup cheese on top. Bake 30 to 35 minutes or until top is slightly puffed and starting to brown around edges. Garnish with reserved crumbled bacon and green onions, and serve.

 Tomato Tart:
 
Ingredients: refrigerated unbaked piecrust, 1 1/2 cups shredded mozzarella cheese (6 ounces), roma or small regular tomatoes, 3/4 cup loosely packed fresh basil leaves, cloves garlic, 1/4 cup grated Parmesan cheese, 1/2 cup mayonnaise or salad dressing, 1/8 teaspoon ground pepper, fresh basil leaves (optional)
 
Directions: Unfold the pie crust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry. Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degrees F. Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust. In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic. In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges. Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves. Makes 8 appetizer or 4 main-dish servings.
 
Cantaloupe and Ricotta Pizza: (Contains nuts!)
 
Ingredients: 1 pizza dough ball (homemade 0r frozen), 1 cup ricotta cheese, 2 Tb. thick raw honey, 1 cup sliced cantaloupe pieces, 2 Tb. toasted pine nuts, 1/4 cup fresh arugula (or basil), salt, cornmeal for the pizza crust
 
Directions: Place the pizza dough ball in a large oiled bowl, cover with plastic wrap and allow it to rise until double in size, 1 1/2 - 2 hours. Place a large baking stone on the grates of your grill and preheat the grill on high. It's important that the stone is extremely hot before place the pizza on it. Roll out the pizza dough into a thin 13 inch circle. Sprinkle a flat baking sheet with cornmeal and place the pizza crust on top. (The cornmeal helps the pizza crust to slid off the baking sheet.) Mix the ricotta cheese and honey in a small bowl Dollop the ricotta around the surface of the pizza crust, then top it with pieces of cantaloupe. Once the grill reaches at least 600 degrees F, shake the baking sheet to loosen the pizza crust and slide it onto the baking stone. Cover and grill for 2-5 minutes. Check your pizza after 2-3 minutes. If the grill is really hot, it will cook extremely fast. You don't want to burn the bottom! Use a large spatula to loosen the pizza and move it back onto the baking sheet. Then top it with pine nuts, fresh arugula, and a light sprinkle of salt. Cut and serve warm!
Posted 6/26/2017 8:44am by Dillon.

Traditional Regular Share: Sweet Corn, Slicing Tomato, Sharphead Cabbage, Eggplant, Spring Onion

Traditional Large Share: Sweet Corn, Slicing Tomato, Sharphead Cabbage, Eggplant, Spring Onion, Potatoes, Peppers, Heirloom Tomatoes or Summer Squash

Traditional Jumbo Share: Sweet Corn, Slicing Tomato, Sharphead Cabbage, Eggplant, Spring Onion, Potatoes, Peppers, Heirloom Tomatoes or Summer Squash, Cantaloupe, Mini Tomatoes

Regular Fruit Share: Yellow Nectarine, White Nectarine, Plums, Cantaloupe

Large Fruit Share: Yellow Nectarine, White Nectarine, Plums, Cantaloupe, Sweet Cherry, Blackberry

Item of the Week: This week's item is sharp head cabbage. Known as a sweeter and softer version to its well-known counterpart, sharp head cabbage offers other options for cooking such as use in stir-fries or even put in stews. This variety of cabbage is a decidedly earlier one, lending to the sweetness and softer texture. Store in the fridge, unwashed. Recipe: 1 1/2 teaspoons butter or margarine, 4 cups shredded cabbage or 1 small head of cabbage (cut cabbage into approximately 1/4-inch shreds), 1/8 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoons water. Directions: Melt butter or margarine in a large heavy skillet (or saucepan) over low heat. Add cabbage and sprinkle with salt and pepper; mix together with cabbage in skillet or saucepan. Sprinkle water on top. Cover skillet or saucepan with a tight-fitting lid to hold in the steam. Cook over low heat until cabbage is tender (6 to 8 minutes). Stir occasionally to prevent sticking.

Storage: 

Apples: To store apples, place a basket of apples on the kitchen table or counter and they will disappear quickly. Do not leave in a sunny spot of the room and generally, apples will last long enough to eat.

Blueberry: refrigerate and wash just before using.  

Squash: Best stored in a plastic bag that has had a few holes poked in it for airflow, and then placed in the vegetable crisper drawer. Do not wash before storing.

Broccoli: Wrap broccoli heads with a damp paper towel and store in the vegetable section of your fridge. 

Pepper: Refrigerate peppers, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot.

Slicing Tomatoes: Keep at room temperature in a dark place. Do not wash them and leave the stems attached. 

Sweet Corn: Store in the fridge in the husk. 

Blackberry: Store in the fridge, do not wash until right before you plan on eating them.

Beets: Store, unwashed, in a sealed bag in the fridge. 

Slicing Cucumbers: Wrap with plastic wrap and store in the fridge; do not wash beforehand.

Onions: Keep dry and store in a cool dark place.

Nectarines: Store on the counter at room temperature. They can be left in sunlight, but this will ripen them. To speed the ripening process, leave them in a brown paper bag on the counter. 

Plums: Same as peaches

Slicing Tomatoes: Store at room temperature, preferably out of direct sunlight. If you are trying to ripen them, store on the countertop.

Eggplant: Store unwashed in the fridge. 

Spring Onions: Store in the fridge, can be kept in a bag to prevent the smell from spreading to other fruits and vegetables.

Potatoes: Store in a cool, dark place.

Heirloom Tomatoes: Storage is the same as slicing tomatoes but heirloom tomatoes are generally more fragile and have a shorter shelf life.

Cantaloupe: Preferable to store in the fridge, but on the counter is acceptable, especially if you will be eating it soon. To ripen, leave uncut and on the counter. If the cantaloupe is ripe, it can be cut and stored in the fridge, covered.

Nectarines: Same as peaches.

Sweet Cherries: Store in the fridge, unwashed. 

Recipes: 

Slow Cooker Cream Corn:

Ingredients: kernels from 5 to 6 ears of fresh sweet corn,1 tablespoon sugar (optional), 1 teaspoon salt, plus more to taste, 1 cup milk (whole or 2%), 4 tablespoons (1/2 stick) unsalted butter, 8 ounces cream cheese, Black pepper (to taste)

Directions: Combine the corn, sugar, and salt in the slow cooker. Pour the milk over the top of the corn. Dot the surface with butter and cream cheese. Cut the butter and cream cheese into small pieces, then scatter them over the surface of the corn. Do not mix them in. Cover and cook on high for 2 to 3 hours, or on low for 4 to 6 hours. If you're around while this is cooking, stir the corn once during the second half of cooking to prevent a crust from forming around the edge and fold the partially melted cream cheese and butter into the corn. This helps prevent a crust from forming around the edge, but it's not strictly necessary. Stir the corn thoroughly at the end of cooking. When you first stir the corn, the cream cheese, milk, and butter might look fairly thin and a bit curdled. Continue to gently stir until they come together into a creamy sauce. Taste the creamed corn and add additional salt or sugar, as well as fresh black pepper, to taste. Adjust the consistency of the creamed corn: Let the corn stand for a few minutes, either with the heat off or on the "warm" setting, to give the sauce time to set. Stir again to check the consistency. If it seems thicker than you'd like, stir in some milk. If it's thinner than you'd like, let the creamed corn stand for a few more minutes before serving; it will continue to thicken as it stands. 

Watermelon & Heirloom Tomato Salad:

For Salad: 1 small seedless watermelon, peeled and cut into small chunks, 2 heirloom tomatoes, each cut into 8 wedges, 1 tablespoon mint (minced), 1 tablespoon extra virgin olive oil, 1/4 cup feta cheese, salt to taste

For Honey-Balsamic Glaze: 1/2 cup balsamic vinegar, 1/3 cup honey, 1/4 cup granulated sugar

Directions: 

For the Honey-Balsamic Glaze: Place all the ingredients into a small saucepan and cook over medium heat, stirring occasionally. Allow the mixture to reduce by half, remove from heat and cool.

For Salad: Place watermelon, tomatoes, mint, and oil in a bowl and gently toss together. Season with salt. Portion the salad onto four plates and top each with a crumbling of feta and a drizzle of glaze. Serve.

Grilled Nectarines: 

Ingredients: 4 ripe but slightly firm nectarines or peaches (halved and pitted), 1-¼ tsp canola oil, 1/4 tsp kosher salt, 1 pkg (140 g) goat cheese (divided in eight equal portions), 3 tbsp maple syrup, 3/4 cup walnut halves (broken in pieces)

Directions: Preheat barbecue to medium-high heat. Brush cut sides of nectarines with oil; sprinkle with salt. Place on grill cut side down; grill until slightly charred and tender, about 2 to 3 minutes. Turn over; top hollow of each nectarine with a portion of cheese. Cover and cook about 1 to 2 minutes or until cheese is melted. Transfer to platter; drizzle syrup all over. Sprinkle walnuts over goat cheese; serve immediately.

Posted 6/17/2017 5:41pm by Dillon.

Traditional Regular Share: Blueberry, Sweet Corn, Blackberry, Green Pepper, Sweet Potatoes, Beets

Traditional Large Share: Blueberry, Sweet Corn, Blackberry, Green Pepper, Sweet Potatoes, Beets, Peppers, Broccoli, Slicing Cucumbers

Traditional Jumbo Share: Blueberry, Sweet Corn, Blackberry, Green Pepper, Sweet Potatoes, Beets, Peppers, Broccoli, Slicing Cucumbers, Slicing Tomato, Yellow Onion

Fruit Regular Share: Yellow Nectarines, Blueberry, Blackberry, Apples, Red Plums

Fruit Large Share: Yellow Nectarines, Blueberries, Blackberries, Apples, Red Plums

Item of the Week:

This week's item is the sweet potato! This incredibly healthy and tasty vegetable is a superfood. Boasting an impressive list of vitamins, potassium, and fiber, sweet potatoes are a delicious way to eat healthier. They can be steamed, boiled, baked, grilled. and fried. However, you eat them, there are a million and one ways to dress them up. To store them, keep them in a cool, dark place unless you're ready to eat them. A tried and true recipe follows. Ingredients: Heat about 3 inches of oil in a deep heavy pot, fitted with a deep-frying thermometer, to 365 degrees F. In a large bowl combine the potato, ricotta, sugar, salt and pepper, to taste, with a hand mixer until smooth. Fold in the flour, a little at a time, until just combined. Working in batches to avoid crowing the pot, drop heaping teaspoons of the batter into the hot oil. Fry until golden brown, turning as needed to brown evenly, about 1 to 2 minutes. Drain on paper towels and dust with confectioners' sugar and a pinch of salt. Other ideas are sweet potato fries, the classic sweet potato fluff, or even baking them in the oven with a little butter and cinnamon sugar.

Storage: 

Apples: To store apples, place a basket of apples on the kitchen table or counter and they will disappear quickly. Do not leave in a sunny spot of the room and generally, apples will last long enough to eat.

Blueberry: refrigerate and wash just before using.  

Squash: Best stored in a plastic bag that has had a few holes poked in it for airflow, and then placed in the vegetable crisper drawer. Do not wash before storing.

Broccoli: Wrap broccoli heads with a damp paper towel and store in the vegetable section of your fridge. 

Pepper: Refrigerate peppers, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot.

Slicing Tomatoes: Keep at room temperature in a dark place. Do not wash them and leave the stems attached. 

Sweet Corn: Store in the fridge in the husk. 

Blackberry: Store in the fridge, do not wash until right before you plan on eating them.

Beets: Store, unwashed, in a sealed bag in the fridge. 

Slicing Cucumbers: Wrap with plastic wrap and store in the fridge; do not wash beforehand.

Onions: Keep dry and store in a cool dark place.

Nectarines: Store on the counter at room temperature. They can be left in sunlight, but this will ripen them. To speed the ripening process, leave them in a brown paper bag on the counter. 

Plums: Same as peaches

Recipes:

Blackberry Dump Cake:

Ingredients: 4 cups fresh blackberries (rinsed), juice of 1 large lemon or 2 small, 3 tbsp brown sugar, 1 box yellow cake mix, 12 tablespoons butter

Directions: Preheat oven to 350 degrees. Lightly grease the bottom of a 9x13'' pan. Add blackberries and lemon juice to pan, stir.Sprinkle with brown sugar. Then, layer in yellow cake mix, smooth out with a spoon. Cut butter into tablespoon size, 12 total. Lay out evenly over the top of the cake mix. Bake until the top is bubbly, 30-40 minutes.

Roasted Golden Beets 

Ingredients: 6 inch medium golden beets peeled and cut into 1- chunks, 3 cloves garlic minced or crushed, 1 tbsp rosemary finely chopped (if using dry, use 1 tsp), Salt and black pepper to taste, 2 tbsp extra virgin olive oil

Directions: Preheat the oven to 400 degrees F. Mix together the garlic, rosemary, olive oil and salt and pepper. In a bowl, place the beets and toss them with the herb-olive-oil mixture. Spread in a single layer on a baking sheet, preferably coated with aluminum foil to make cleanup easier, and roast 35-40 minutes or until the beets are fork tender and golden. Stir once or twice during roasting to make sure they cook evenly.

Plum Torte:

Ingredients: ¾ to 1 cup sugar, ½ cup unsalted butter (softened), 1 cup unbleached flour (sifted), 1 teaspoon baking powder, pinch of salt (optional), 2 eggs, 24 halves pitted purple plums, sugar, lemon juice and cinnamon (for topping)

Directions: Heat oven to 350 degrees. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream.

Stuffed Peppers:

Ingredients: 6 large green peppers, 1 lb ground beef, 1/2 cup onion (chopped), 16oz can of diced tomatoes, 1/2 cup long grain rice, 1 cup water, 1 teaspoon salt, 1 teaspoon Worcestershire sauce, 1 cup of cheddar cheese

Directions: Cut off the tops of green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well. Sprinkle insides of the peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender. Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper. In a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water. Add rice to beef mixture. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish. Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.

Posted 6/11/2017 1:41pm by Dillon.

Traditional Regular Share: Squash or Cucumbers, Broccoli, Kohlrabi, Boy Choy or Dandelion Greens, Kale, Apples 

Traditional Large Share: Squash or Cucumbers, Broccoli, Kohlrabi, Boy Choy or Dandelion Greens, Kale, Apples, Sweet Cherry or Berry, Eggplant or Peppers

Traditional Jumbo Share: Squash or Cucumbers, Broccoli, Kohlrabi, Boy Choy or Dandelion Greens, Kale, Apples, Sweet Cherry or Berry, Eggplant or Peppers, Slicing Tomatoes, Carrots

Fruit Regular Share: White Cherry, Red Cherry, Berry, Jar Good

Fruit Large Share: White Cherry, Red Cherry, Berry, Jar Good, Slicing Tomato, another Berry

Item of the Week:

Eggplant is this week's item! Eggplant is a member of the nightshade family and is incredibly versatile, it can be grilled, bake,d or roasted, or even used as a healthy alternative for noodles in lasagne. Eggplant should be stored in the refrigerator and is a firm vegetable. Softening or mushiness is a sign that it is going bad. A good practice when cooking eggplant is to slice the vegetable, then salt, rinse, and drain it. One idea for using eggplant as a bread substitute for a tasty mozzarella sandwich. Ingredients: Nonstick vegetable oil spray, 8 1/2-inch-thick eggplant slices, 4 1/4-inch-thick slices part-skim mozzarella cheese (4 ounces), 2 tablespoons olive oil, 1 1/2 tablespoons balsamic vinegar, 1 garlic clove, 4 large bunches arugula, 2 large tomatoes (coarsely chopped), 3 tablespoons chopped fresh basil, 2 tablespoons pine nuts (toasted). To cook, begin by spraying the grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray then sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes. Next, place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes. Whisk oil, vinegar, and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes, and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.

Storage:

Apples: To store apples, place a basket of apples on the kitchen table or counter and they will disappear quickly. Do not leave in a sunny spot of the room and generally, apples will last long enough to eat.

Lettuce: The best tool is the salad spinner. Otherwise, prior to eating, break leaves apart in a full sink or large bowl allowing them to soak so that the soil will fall to the bottom of the sink. Dry with either kitchen towels or using a kitchen towel, put the lettuce in the towel, draw up the four corners, go outside and spin the bundle. Dressings adhere much better to dry lettuce.  

Dandelion Greens: Store dandelion greens covered loosely in a plastic bag in the fridge. They should last about a week.

Blueberry: refrigerate and wash just before using.  

Strawberries: do not wash until you are ready to consume them. At this time of year, it is best to freeze or consume them within 24 hours. If freezing, fill a sink or large bowl with water, put the berries in (with caps on) the water, roll the berries to gently wash any soil off and then drain immediately. Cap the berries and place on a baking sheet in the freezer for an hour and then place in a freezer Ziploc bag.

Squash: Best stored in a plastic bag that has had a few holes poked in it for airflow, and then placed in the vegetable crisper drawer. Do not wash before storing.

Broccoli: Wrap broccoli heads with a damp paper towel and storage in the vegetable section of your fridge. 

Kohlrabi: Leaves should be trimmed and placed in a bag with a damp paper towel. The bag should be kept in the fridge. The bulb should be kept in the fridge.

Bok Choy: Store a plastic bag in the crisper section of your fridge. Wash immediately before serving.

Kale: Wrap kale in a paper towel and then place it in a bag. Store the bag in the fridge.

Sweet Cherry: Store in the fridge. Wash right before serving.

Eggplant: Store in a cool, dark spot. Do not put in a bag.

Pepper: Refrigerate peppers, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot.

Slicing Tomatoes: Keep at room temperature in a dark place. Do not wash them and leave the stems attached. 

Carrots: Store in a dark cool place, unwashed.

Recipes:

Bok Choy: 

- Ingredients: 2 tablespoons vegetable oil, 2 medium garlic cloves (minced), 1 teaspoon freshly grated ginger (from 1/2-inch piece), 1/4 teaspoon red pepper flakes, 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces, 1 tablespoon soy sauce, 1 tablespoon water, 1/4 teaspoon toasted sesame oil, Salt (optional)

- Directions: In a large frying pan with a tight-fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates (about 1 minute). Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated (about 2 minutes). Turn off the heat, stir in the sesame oil, and season with salt if desired.

Dandelion Greens:

Ingredients: 1 large bunch dandelion greens, trimmed and coarsely chopped, 3 tablespoons extra-virgin olive oil, 6 cloves garlic, thinly sliced, 4 scallions, thinly sliced, whites and about 2 inches of the greens only, ⅓ cup sliced blanched almonds (toasted), ¼ teaspoon salt

Directions: Bring a large pot of water to a boil. Drop greens into the boiling water and cook until bright green, stirring once or twice, 30 seconds to 2 minutes, depending on the type of greens. Drain in a colander, then rinse well with cold water. Drain again, pressing on the greens to remove excess water. Heat oil in a large skillet over medium-high heat. Add garlic and scallions; cook, stirring until the garlic starts to turn golden brown, 30 seconds to 2 minutes. Add the greens and cook, stirring, until tender and heated through (1 to 3 minutes). Stir in almonds and season with salt. Serve immediately.

Peppers:

Ingredients: 1/2 cup cooked rice, 2 tablespoons olive oil (divided), 1/8 cup minced carrots, 1/8 cup celery, 6 bell peppers (any color) stems and seeds removed, cut in half lengthwise, 1/2 pound ground beef, 1/4 pound pancetta or lightly smoked bacon (diced), 1 1/2 cups prepared marinara sauce, 1/4 cup red wine, 1/2 teaspoon red pepper flakes, 1/3 cup heavy cream, 1/2 cup grated Parmesan cheese (divided)

Directions: Preheat oven to 375 degrees F (190 degrees C). Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender (about 5 minutes). Stir in ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese. Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

Sweet Cherry:
 
Ingredients: 2 tablespoons canola oil (divided), 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size pieces, 1 tablespoon minced fresh ginger root, 2 tablespoons rice vinegar, 2 tablespoons teriyaki sauce, 1 tablespoon honey, 1 pound dark sweet cherries (pitted and halved), 1 1/2 cups shredded carrots, 1/2 cup chopped green onion, 1/3 cup toasted and sliced almonds, 12 lettuce leaves
 
Directions: Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. Set aside. Whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. Add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine. Spoon 1/12 the chicken/cherry mixture onto the center of each lettuce leaf; roll leaf around filling and serve.  
Posted 6/5/2017 11:11am by Jane Cullipher.

Traditional Regular Share: White potatoes, Summer Squash, Garlic Scapes, White Spring Onion, and Strawberry Jalapeno BBQ sauce  

Traditional Large Share: White potatoes, Summer Squash, Garlic Scapes, White Spring Onion, Strawberry Jalapeno BBQ sauce, Italian Kale, Napa Cabbage, and Slicing Cucumbers

Traditional Jumbo Share: White potatoes, Summer Squash, Garlic Scapes, White Spring Onion, Strawberry Jalapeno BBQ sauce, Italian Kale, Napa Cabbage, Slicing Cucumbers, Sweet Cherries, and Snap Beans  

Fruit Regular Share: Anjou Pears, Sweet Cherries, Blueberry and Rhubarb  

Fruit Large Share: Anjou Pears, 2 Sweet Cherries, Blueberry, Strawberry and Rhubarb

Posted 5/28/2017 1:52pm by Jane Cullipher.

Traditional Regular Share: Kohlrabi, Pink Lady Apples, Red Spring Onion, Lettuce and White Radish  

Traditional Large Share: Kohlrabi, Pink Lady Apples, Red Spring Onion, Lettuce, White Radish, Dandelion Greens, Red/White Potatoes, and Yellow Onions  

Traditional Jumbo Share: Kohlrabi, Pink Lady Apples, Red Spring Onion, Lettuce, White Radish, Red/White Potatoes, Yellow Onions, Blueberry, Snow Peas and Jar Good.  

Fruit Regular Share: 2 Blueberry, 1 Strawberry and Apples  

Fruit Large Share: 2 Blueberry, 2 Strawberry, Apples and Jar Good  

Item of the week: Kohlrabi is a member of the cabbage family, and as such, comes with this family's signature sweet-but-peppery flavor profile. We usually eat the bulbous bottom, but the entire kohlrabi plant is actually edible. The skin has the rubbery texture of broccoli stems and can be white, light green, or bright purple. The insides are usually a creamy white. If the skin feels particularly thick and rubbery, you can peel it with a vegetable peeler, but otherwise, you can leave the skin on. Slice it paper-thin on a mandoline and drizzle with good olive oil and sea salt to serve it as an appetizer or side salad. You can also serve the thin slices artichoke-style with a remoulade sauce or garlic-butter sauce for dipping. One more idea: raw matchsticks of kohlrabi make a great addition to summer slaws. Other ways to prepare it include roasting and stir fry. To store, cut off leaves, wrap them in a damp paper towel, and place in a plastic bag. Leaves can be refrigerated for three to four days; the bulb for several weeks.  

Storage:  

Apples: To store apples, place a basket of apples on the kitchen table or counter and they will disappear quickly. Do not leave in a sunny spot of the room and generally apples will last long enough to eat.  

Red Spring Onion: refrigerate until just before use. Wash thoroughly. Easy preparation is to slice in half longways, drizzle olive oil, season with salt and pepper and grill.  

Lettuce: The best tool is the salad spinner. Otherwise, prior to eating, break leaves apart in a full sink or large bowl allowing them to soak so that the soil will fall to the bottom of the sink. Dry with either kitchen towels or using a kitchen towel, put the lettuce in the towel, draw up the four corners, go outside and spin the bundle. Dressings adhere much better to dry lettuce.  

White Radish: Before refrigerating, remove tops (if present). Package radishes (globes only) in a perforated plastic bag in the hydrator section of the refrigerator; they will hold about 2 weeks. The greens can be cooked similarly to other, made into pesto or in salads. They are peppery and last only one or two days.

Dandelion Greens: Store dandelion greens covered loosely in a plastic bag in the fridge. They should last about a week.

Potatoes: Please in a room-temperature, dark and dry area.  

Blueberry: refrigerate and wash just before using.  

Strawberries: do not wash until you are ready to consume them. At this time of year, it is best to freeze or consume them within 24 hours. If freezing, fill a sink or large bowl with water, put the berries in (with caps on) the water, roll the berries to gently wash any soil off and then drain immediately. Cap the berries and place on a baking sheet in freezer for an hour and then place in a freezer Ziploc bag.

RECIPES: to follow

Posted 5/23/2017 7:27am by Jane Cullipher.

2017 SUMMER CSA WEEK 2 (posted 9:55am 5/23/17)    

Traditional Regular Share: Bok Choy, Romaine Lettuce, Pink Lady Apple, Italian Kale, Sweet Potatoes  

Traditional Large Share: Bok Choy, Romaine Lettuce, Pink Lady Apple, Italian Kale, Sweet Potatoes, Green Garlic, Beets, Kohlrabi  

Traditional Jumbo Share: Bok Choy, Romaine Lettuce, Pink Lady Apple, Italian Kale, Sweet Potatoes, Green Garlic, Beets, Kohlrabi, Rhubarb, Cabbage  

Fruit Regular Share: Rhubarb, Peas, Apples, preserves  

Fruit Large Share: Rhubarb, Peas, two types of Apples, 2 preserves  

Item of the week: Rhubarb: Plan on one pound of rhubarb to equal 3 cups of raw, sliced rhubarb. Fresh rhubarb is quite perishable. Place the stalks in a plastic bag to retain moisture and store for 3 to 5 days in the refrigerator crisper drawer. To freeze, cut the rhubarb stalks into 1-inch chunks and seal in an airtight bag. Frozen rhubarb will keep up to a year at 0 degrees F. An average serving of rhubarb, about 2/3 cup, contributes to healthy bowel movements due to its high fiber content, but it can also have a purgative or laxative effect in larger quantities. History records rhubarb among the medicines traded along the Silk Road. Rhubarb contains more calcium than a comparable cup of milk, but in a form the body cannot easily absorb. The stalks do, however, provide healthy amounts of vitamins K and C, potassium and manganese, among other vitamins and minerals. Although naturally low in calories, with 20 calories per serving, rhubarb requires sweetening to become palatable for most people.  

Storage:  

Romaine: If you eat a lot of lettuce and like to have it on hand, the best tool is the salad spinner. Many people have their lettuce wilt and toss it. For $12-25 or probably less, a salad spinner will bring back all types of greens (including the elusive basil) and keep it ready to use for a couple of days. Otherwise, prior to eating, break leaves apart in a full sink or large bowl allowing them to soak so that the soil will fall to the bottom of the sink. Dry with either kitchen towels or using a kitchen towel, put the lettuce in the towel, draw up the four corners, go outside and spin the bundle. Dressings adhere much better to dry lettuce.  

Bok Choy: store in crisper storage bin of fridge until ready to use  

Apples: To store apples, place a basket of apples on the kitchen table or counter and they will disappear quickly. Do not leave in a sunny spot of the room and generally apples will last long enough to eat.  

Kale: similar to Lettuce although you may want to de-stem the kale after cleaning to make cooking easier later  

Sweet Potatoes should be kept in the dark, literally. Please in a room-temperature, dark and dry area.  

Green Garlic: store in crisper storage bin of fridge until ready to use

Beets: If you have just recently purchased beet or beetroot at your grocery store or farmer’s market, they can keep for up to 2 to 3 weeks if stored properly. First, give the leaves and roots a good washing. Let air dry or make sure to completely dry before putting in refrigerator. Remove the greens, by leaving about 2 inches of stem attached to the root, so that bleeding does not occur. This is only necessary with red or purple beets as it does not occur with yellow and white varieties. The greens can be wrapped in paper towel and placed in a Ziploc bag where all the air has been removed. Beet greens stored in this fashion will last 2 to 5 days after purchase. Use greens in place of spinach, Swiss chard or kale in favorite recipes. Many like the greens served raw with lettuce in salads. The greens are packed full of nutrition value and should not be discarded. The root should be completely dry before storing. Place in a large Ziploc bag and remove all air. Then place in the crisper drawn of your refrigerator. With this preparation and care, the roots should last at least 2 to 3 weeks.

RECIPES:  

Rhubarb Butter:

4 stalks of rhubarb

1 apple, cored and cut into chunks

½ cup honey

2 tsp vanilla extract

¼-1/2 tsp cinnamon  

Puree together the apple and rhubarb until smooth in your food processor. Pour apple/rhubarb mixture into a pot and mix in honey, vanilla and cinnamon. Bring mixture to a boil, stirring occasionally. Reduce to simmer and continue to stir every 4-5 minutes for about 15-20 minutes or until desired consistency is reached. Pour into jar and allow to cool. Store in the fridge.  

Cole Slaw: this recipe has been used time and again by the Cullipher women for Sunday meals and cookouts. You can adjust the ratio of sugar and vinegar to accommodate your tastes.  

1 medium head of cabbage (chopped)

1 medium carrot (chopped)

1 cup mayo

½ Tablespoon dry mustard

¼ cup sugar

1 tablespoon prepared mustard (I use Dijon)

¼ cup apple cider vinegar

½ teaspoon basil

Optional: ¼ teaspoon cinnamon, ¼ teaspoon celery seed, Dash of nutmeg  

Shred cabbage and carrots. Combine remaining ingredients and mix well with cabbage and carrots. Chill for approximately 2 hours before serving.

Baked Apples    

4 McIntosh apples

1/2 lemon

4 tablespoons butter, softened

3/4 cup whole-grain cereal with dried fruit (recommended: Mueslix)

2 tablespoons dark brown sugar

1/4 cup chopped walnuts

1 pint vanilla ice cream  

Heat the oven to 425 degrees F. Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.  

Baked Romaine Lettuce with Parmesan (can also grill)  

1 Head Romaine

½ shredded Parmesan cheese

Olive oil

Optional: Lemon and pepper  

Preheat oven to 450 degrees. Cut Romaine in half stem to tip (longwise) and then cut the halves longwise for four servings. On a baking sheet, drizzle the quarters with olive oil and then sprinkle parmesan, lemon, and pepper. Place in over for 5 minutes but watch closely as the lettuce can char. Serve immediately.  

Tuscan Peas  

4 tablespoons extra-virgin olive oil

1 Spanish onion, cut into a fine dice

1 tablespoons granulated sugar

1 teaspoon chili flakes

1 tablespoon tomato paste (can use paste in a tube)

2 cups fresh green peas (can substitute frozen)

Salt

Fresh mint leaves  

In a large saute pan heat the oil until smoking. Add the onion and cook until translucent, about 6 to 8 minutes. Add the sugar, chili flakes and tomato paste and cook until rusty looking 4 to 5 minutes. Add the peas and cook until very tender, 8 to 10 minutes. Season with salt. Serve hot or at room temperature garnished with mint leaves.