Newsletters

Newsletters posted by Monday of each week during each CSA season.
Posted 9/17/2017 7:33pm by Dillon.

Traditional Regular: Rainbow Chard, Muscadine or Scuppernong Grapes, Apple mix, Summer Squash, Bartlett Pears

Traditional Large: Rainbow Chard, Muscadine or Scuppernong Grapes, Apple mix, Summer Squash, Barlett Pears, Slicing Tomatoes, White Peaches

Item of the Week: This week's item is Rainbow Chard. Rainbow Chard is a visually exciting addition to the basket with its' brightly colored red, orange, and yellow stems. Not only is it one of the prettier fall crops, but rainbow chard is packed full of nutrients like C, K, and E and minerals like zinc. It is particularly tasty while the leaves are still on the smaller side as they are typically more tender. Fun fact: rainbow chard is a cousin to beets! A recipe for rainbow chard with pine nuts, parmesan, and basil follows. Ingredients: 13 to 14 oz. Rainbow chard (about 1 large bunch), 1 Tbs. extra-virgin olive oil, 3 Tbs. pine nuts, Kosher salt, 1 Tbs. minced garlic, 1 Tbs. cold unsalted butter (cut into 4 pieces), 1/4 cup grated Parmigiano-Reggiano, 1/4 cup thinly sliced fresh basil leaves (8 to 10 large). Directions: Pull or cut the stems from the chard leaves. Cut or rip the leaves into 2- to 3-inch pieces and wash and dry them well. Rinse the stems and slice them crosswise 1/4 inch thick. In a 12-inch nonstick stir-fry pan or skillet, heat the olive oil over medium heat. Add the pine nuts and cook, stirring constantly, until lightly browned, 2 to 3 minutes. Transfer the pine nuts to a plate, leaving behind as much oil as possible. Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 6 to 7 minutes. Add the garlic and cook just until fragrant, about 15 seconds. Add the chard leaves and 1/4 tsp. salt. Toss with tongs until just wilted, 1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt before adding more.) Remove the pan from the heat, add the cold butter pieces and stir just until the butter has melted. Using tongs, immediately transfer about half of the leaves and stems to a serving plate and arrange. Sprinkle on half of the Parmigiano, basil, and pine nuts. Layer on the remaining leaves, stems, and pan juices, and garnish with the remaining cheese, basil, and pine nuts. Serve immediately.

Storage: 

Rainbow Chard: Keep unwashed and whole in the fridge.

Grapes: Keep unwashed in the fridge.

Apple Mix: They should be kept in the fridge to prevent them from over-ripening. 

Summer Squash: Keep unwashed in the fridge.

Barlett Pears: Store unwashed in the fridge.

Slicing Tomatoes: Should be kept on the counter- be careful to watch how quickly they soften.

Peaches: Store in the fridge if they are at the desired ripeness; if not, leave them on the counter at room temperature to ripen more.

Recipes:

Pear Pie:

Ingredients: 1 teaspoon ground nutmeg, 

Directions: Preheat oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie dish and refrigerate while preparing filling. Beat butter, white sugar, brown sugar, flour, nutmeg, allspice, salt, and cinnamon together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. Pour filling into chilled crust.Bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. Cool completely before serving, about 1 hour.

Muscadine Cake:

Ingredients: 2 1/2 c. muscadines grapes, 1 box white cake mix, 1 box blackberry Jello, 3/4 c. oil, 4 eggs

Directions: Cook 2 1/2 cups muscadines in 1 1/2 cups water until hulls are tender. Remove seeds. Separate hulls and juice. Mix one box white cake mix, one box blackberry jello, 3/4 cup oil and 1/2 cup muscadine juice, add eggs one at a time. Beat until fluffy. Fold 1 cup hulls into batter. Pour into greased and floured Bundt pan. Bake at 350 degrees until done. For topping: Bring to a boil 1/2 cup sugar and 1/2 cup juice. Spoon over cake while cake is still hot.

TexMex Squash Casserole:

Ingredients: 2 pounds summer squash (sliced), cup diced onion, 3/4 tsp salt, 1 can rotel tomatoes (drained) (may use mild if desired), 1 1/2 cups cheddar cheese (grated, reserve 1/2 cup for topping), 1/2 cup sour cream, 1/2 cup mayonnaise, 1/4 tsp salt, 1/4 tsp black pepper

Directions: Preheat oven to 350 degrees. Add squash, onion and 3/4 tsp salt to a large pot and cover with water. Simmer until crisp tender-about 7-9 minutes. Strain squash and onions and set aside. In a large bowl, stir together squash and remaining ingredients (except 1/2 cup cheese). Adjust salt and pepper if desired. Pour mixture into a medium-sized casserole dish and sprinkle with reserved cheese. Bake until cheese is melted and casserole is bubbly-about 20-30 minutes.  Allow to set 5-10 minutes.

Posted 9/10/2017 7:39pm by Dillon.

Traditional Regular: Fall Squash, Italian Prune Plum, White Nectarines, Kale, Colored Pepper

Traditional Large: Fall Squash, Italian Prune Plum, White Nectarines, Kale, Colored Pepper, Slicing Cucumbers, Yellow Peaches

Item of the Week: This week's item is white nectarines. A sweeter, more delicate cousin of yellow nectarines, white nectarines are a delicious way to enjoy a little bit of summer even in the early fall. Their tendencies to be slightly sweeter comes from having a lower acidity than yellow nectarines. They have a slightly shorter shelf life though and should be kept in the fridge unwashed and uncut. A recipe for grilled white nectarine follows. Ingredients: 4 nectarines (halved and pitted), melted butter (for brushing), 1 cup coarsely crumbled feta cheese. Directions: Prepare barbecue (medium-high heat). Brush nectarines with butter. Grill nectarines, cut side down, until grill marks appear, 4 to 5 minutes. Turn nectarines over. Sprinkle with cheese, then pepper. Grill until grill marks appear on bottoms, 4 to 5 minutes.

Storage:

Fall Squash: Store in a dark, cool place.

Plum: Store in the fridge. Leave whole and unwashed until you are ready to eat them.  

Kale: Store in the fridge, unwashed. 

Pepper: Store in the fridge, whole and unwashed. 

Slicing Cucumbers: Store in the fridge, whole and unwashed.

Yellow Peaches: If they are at the desired ripeness, store them whole and unwashed in the fridge. If they are still unripe, leave them on the counter at room temperature and they will ripen in a few days (about 2). If you are in a rush to eat them, leaving a tomato or banana next to them on the counter can speed the process up. 

Recipes:

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 the 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. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Sausage and Kale Baked Ziti: 

Ingredients: 12 ounces ziti, 1 lb. ground Italian sausage (recommend using spicy Italian sausage), 4 cloves garlic (minced), 3 large handfuls roughly-chopped kale leaves  (stems removed), 2 cups shredded mozzarella cheese, optional additional toppings: shredded Parmesan cheese, crushed red pepper flakes

Directions: Preheat oven to 375 degrees F.  Heat a large stockpot full of generously-salted water for the pasta. In a (separate) large skillet, saute the Italian sausage over medium-high heat until browned (about 8-10 minutes), breaking the sausage up with a spoon into bite-sized pieces while cooking.  When the sausage has browned, add in the minced garlic and saute for 1-2 additional minutes or until the garlic is fragrant.  Remove pan from heat and set aside. While the sausage is browning, cook the pasta al dente in the stockpot of boiling water according to package instructions. Drain. Return pasta to the stockpot and add the sausage, garlic and kale. Gently toss to combine until the kale is dark green and slightly wilted. Pour half of the pasta into a greased 11×7-inch or 9×13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1 cup of cheese. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

Egg Stuffed Peppers:

Ingredients: 3 sweet bell peppers, red, orange or yellow, 2 tablespoons butter, 1 tablespoon olive oil, 2 cloves garlic (diced), ½ cup onion (chopped), 1 pound butternut squash (peeled, seeded and cut into a large dice, about 2 cups, 1 teaspoon dried thyme leaves, Kosher salt, ¼ cup brandy, ½ cup Ricotta cheese, ¼ cup crumbled Feta cheese, 6 eggs, 2 cups prepared marinara sauce, black pepper

Directions: Preheat oven to 400 F°. Cut peppers in half and remove ribs and seeds. Place cut side up in shallow microwave safe bowl or dish. Add ⅓ cup water to bowl. Sprinkle peppers with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes. Remove and set aside. Heat large skillet over medium high heat and melt butter and olive oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 2-3 minutes, stirring occasionally. Add butternut squash, thyme leaves and kosher salt and cook for another 5 minutes. Remove from heat. Add brandy. Return to heat and cook for 4-5 more minutes until brandy has cooked down and squash has softened and is easily pierced with a fork. Keep warm and add Ricotta and Feta cheese. Taste and season with more salt if desired. Pour marinara sauce in bottom of 9 x 12 inch baking dish. Place peppers cut side up and spoon ½ to ¾ cup of butternut squash mixture into each pepper, creating a hollow for egg. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven. Carefully break egg into small ramekin or measuring cup and slowly pour into each pepper taking care not to overflow egg. Repeat until each pepper is filled. Season with freshly ground black pepper and bake peppers for 10-12 minutes or until whites of eggs are set. Serve each pepper with marinara sauce and extra feta cheese if desired.

Posted 8/13/2017 9:10pm by Dillon.

Traditional Regular: Melon, Yellow Peaches, Tomatoes, Acorn Squash, Rambo Summer Apples, Snaps/Butterbeans

Traditional Large: Melon, Yellow Peaches, Tomatoes, Acorn Squash, Rambo Summer Apples, Crowder Peas/Snaps/Butterbeans, Figs/Butterbeans/ Crowder Peas (if not already included), White Donut Peaches

Traditional Jumbo: Melon, Yellow Peaches, Tomatoes, Acorn Squash, Rambo Summer Apples,  Crowder Peas/Snaps/Butterbeans, Figs/Butterbeans/ Crowder Peas (if not already included), White Donut Peaches, Yellow Nectarines, Grapes

Fruit Regular: Blackberry, Muscadine/Scuppernong Grapes, Yellow Peaches, White Donut Peaches, Ginger Gold Apples

Fruit Large: Blackberry, Muscadine/Scuppernong Grapes, Yellow Peaches, White Donut Peaches, Ginger Gold Apples, Melon, more Yellow Peaches, White Peaches

Item of the Week: This week's item of the week is acorn squash! the beginning of fall crops, acorn squash is harvested earlier than traditional fall vegetables because it is actually more closely related to summer squashes like zucchini and yellow squash. Unlike summer squashes, you should remove the seeds and stringy center, like you would when carving a pumpkin. The hard exterior means that they have a longer shelf life, so long as they are left in a cool, dark place. Their shelf life is cut in half when they are refrigerated. A recipe for roasted acorn squash follows. Ingredients: 1 acorn squash (halved lengthwise, seeded, and cut into ¾ inch pieces), ¼ cup grated parmesan cheese, 8 spring thyme, 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper. Directions: Preheat oven to 400 degrees F (200 degrees C). Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan. Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

Storage:

 

Acorn Squash: Keep in a cool, dark place.

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.

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

Apples: Should be kept in the fridge, unwashed. 

Tomatoes: Should be kept on the counter. 

Squash: Keep in the fridge, unwashed.  

Grapes: Keep these in the fridge and be careful not to wash until just before you eat them. With these types of grapes, you typically do not eat the skins.

Figs: Should be kept in the fridge. Figs have a very short shelf life and should be eaten within 2-3 days. 

Snap Beans: Should be kept unwashed, in the fridge.

Butterbeans and Crowder Peas: should be kept unwashed in the fridge. They have a very short shelf life- think 2-3 days!

Nectarines: Same as peaches

Grapes: Should be kept unwashed, in the fridge.

Recipes:

Butterbeans with Corn, Tomatoes, and Bacon:

Ingredients: 3 slices of bacon (chopped), 2 cups of butter beans, 1 ear of corn (shucked and trimmed), 1/2 cup of cherry tomatoes (halved), 1/4 cup of green onions (chopped), basil leaves, oregano leaves, Manchago cheese, 1/2 ounce of unsalted butter, Kosher salt and fresh cracked pepper to taste. 

Directions: In a large sautee pan on high heat add in the bacon and render the fat. When the bacon becomes crispy, remove from the pan and set aside. In the pan with the bacon fat add in the butter beans, corn, tomatoes and green onions and saute on medium-high heat for 6 to 8 minutes. Next, finish off with butter, salt and pepper. Pour the vegetables in a bowl and top off with the crispy bacon, Manchago cheese, basil and oregano leaves.

Grilled Peaches with Pecans: 

Ingredients: Fresh peaches (halved and pitted), maple syrup, for brushing, butter, for grilling, pecans (chopped), vanilla ice cream. Directions: Brush the peach halves with maple syrup. Smear butter on a grill or grill pan over low heat. 

Directions: Brush the peach halves with maple syrup. Smear butter on a grill or grill pan over low heat. Place the peaches cut side down onto the grill/grill pan and cook them low and slow for a few minutes, rotating them 90 degrees halfway through. Monitor the cooking temp and keep it low enough that the maple syrup doesn't burn. Remove the peaches when they're slightly soft but not mushy and have great grill marks. Brush a little extra maple syrup over the tops. Scoop ice cream into a bowl, then cut peach halves in half. Press the slices into the ice cream, sprinkle pecans all over the top, and drizzle on extra maple syrup.

Blackberry and Lemon Muffins: 

Ingredients: 2½ cups of flour, 1 cup Granulated sugar, 4 tsp Baking powder, ½ tsp Salt, 1 large egg, ½ cup butter (melted), 1 tsp vanilla extract, 1 cup buttermilk, ¼ cup sour cream, 2 tbsp lemon juice, zest from 1 lemon. (For glaze): 1½ cup powdered sugar, 2 tbsp lemon juice, 1 tbsp milk.

Directions: Wash and rinse blackberries under water. Set aside. Preheat oven to 425°. In a medium sized bowl, sift together flour. Measure ¼ C of the sifted flour and pour over blackberries. Gently stir to coat the blackberries in flour. Take your remaining flour and add sugar, baking powder and salt. Set aside. In a medium size bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together. Continue to add vanilla extract, buttermilk and sour cream and whisk until smooth. Add fresh squeezed lemon juice and zest. Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Your batter will be thick, but be careful not to over mix! Fold in the blackberries last. Grease your muffin pan with Crisco or cooking spray. Fill your muffin tins all the way to the top with batter. Bake for 5 minutes at 425°, then reduce heat to 350° and bake for another 16-20 minutes. Do not open the oven for at least 15 minutes. Baking times will vary by oven. Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done. Allow muffins to cool completely in the pan. Combine powdered sugar with lemon juice and milk (for glaze). Whisk until smooth. Add additional powdered sugar to thicken or additional milk to make thinner. Drizzle glaze over cooled muffins.

Posted 8/6/2017 8:23pm by Dillon.

Traditional Regular: Sugar Cube melon, Green Onion, Donut peaches, Ginger Gold apples, Mini Tomatoes, Summer Squash

Traditional Large: Sugar Cube melon, Green Onion, Donut peaches, Ginger Gold apples, Mini Tomatoes, Summer Squash, Muscadine grapes, Peaches

Traditional Jumbo: Sugar Cube melon, Green Onion, Donut peaches, Giger Gold apples, Mini Tomatoes, Summer Squash, Muscadine grapes, Peaches, Scuppernong grapes, Blackberry

Fruit Regular: Sensation melon, Figs, Donut peaches, Rambo apples, Sugar Cube melon

Fruit Large: Sensation melon, Figs, Donut peaches, Rambo apples, Sugar Cube melon, Peaches, Scuppernong grapes

Item of the week: This weeks item is the Sugar Cube melon. These little melons are super sweet and are essentially a personal sized cantaloupe. They are known for their higher than average sugar content and resistance to common diseases that plague melons. These little melons can maintain their sugar levels for up to two weeks after they are picked. That said, they should still be stored in the fridge, especially after being cut, so that they do not over-ripen. The best way to enjoy them is to eat them as is, or even cutting it up and eating it over ice cream.

Storage

Green Onions: Keep in the fridge. 

Blackberry: 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.

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

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

 

Apples: Should be kept in the fridge, unwashed. 

Tomatoes: Should be kept on the counter. 

Squash: Keep in the fridge, unwashed.  

Grapes: Keep these in the fridge and be careful not to wash until just before you eat them. With these types of grapes, you typically do not eat the skins.

Figs: Should be kept in the fridge. Figs have a very short shelf life and should be eaten within 2-3 days. 

Recipes:

Muscadine Smoothies:  

Ingredients: 10 fully ripe muscadines, rinsed; 2 cups unsweetened almond milk; 12 almonds; 2 cups crushed ice

Directions: Blend muscadines, almond milk, and almonds in blender or smoothie mixer (we used Ninja), following mixer directions.  Pulsating enhances fuller mixing.  Add ice; pulsate/mix until desired consistency.  

Donut Peach Shortcakes: 

Ingredients: 6 doughnut peaches (washed, pitted and chopped), 1 Tbsp. fresh lemon juice, 1 tsp. granulated sugar, 1 cup low-fat Greek-style yogurt, 1 tsp. vanilla extract, 1 Tbsp. pure honey, 6 individual-sized sponge cakes, 1 bunch fresh mint

Directions: Wash donut peaches and pat dry with a paper towel. Remove pits. Chop peaches into ½ in cubes and place in a medium bowl. Add lemon juice and sugar and stir to coat. Set aside. In a small bowl, add yogurt, vanilla, and honey and stir to combine. Unwrap individual cakes and divide among six dessert plates. Spoon 1.2 cup of donut peach mixture onto each cake portion and top with a dollop of yogurt mixture. Garnish with mint.

Blue Cheese Stuffed Figs: 

Ingredients: 12 figs, ¼ pound blue cheese (Gorgonzola, Roquefort, Stilton, or any variety), canola oil (optional), salt and ground black pepper

Directions: Cut a vertical slit into the side of each fig. Stuff in about 1/2 teaspoon of blue cheese. Larger figs, obviously, can take in more cheese; smaller figs will hold less. If you feel like making a little bit of extra effort, heat a large frying pan over medium-high heat, spray or brush the figs with a neutral-tasting oil like canola, and cook them in the pan, turning them as needed, until lightly browned on all sides. The cheese gets nice and just a bit melted this way, too. As an alternative, you could place them on a broiling pan and broil them briefly to melt the cheese and soften them. Figs can be stuffed several hours ahead of time if you like and refrigerated. These figs will taste best at room temperature (not chilled), so remove from the refrigerator a half hour before serving if you have prepared them ahead of time. *** For variations, you can add a drizzle of honey or balsamic vinegar (or both) as well. That will transform it from a finger food to one that needs a fork, and be sure to serve it with napkins as there is bound to be some sticky fingers. Also, goat cheese is an excellent substitute if you are not a fan of blue cheese. 

Posted 7/30/2017 6:58pm by Dillon.

Traditional Regular: Sweet Potato Greens, Seedless Watermelon, Pepper medley, Sweet Corn or Mini Tomatoes, Nectarines or Peaches

Traditional Large: Sweet Potato Greens, Seedless Watermelon, Pepper medley, Sweet Corn or Mini Tomatoes, Nectarines or Peaches, New Potatoes, Peaches or Nectarines

Traditional Jumbo: Sweet Potato Greens, Seedless Watermelon, Pepper medley, Sweet Corn or Mini Tomatoes, Nectarines or Peaches, New Potatoes, Peaches or Nectarines, Apples, Yellow Onion

Fruit Regular: Yellow- or Orange-flesh Watermelon, Ginger gold Apples, White Peaches, Peaches

Fruit Large: Yellow- or Orange-flesh Watermelon, Ginger gold Apples, White Peaches, Peaches, Cantaloupe, more Peaches, berry

Item of the Week:  

This weeks item is sweet potato greens. Sweet potato greens are incredibly nutritious and not a vegetable that is typically associated with summer. While sweet potatoes and leafy greens are mostly associated with the fall, sweet potato greens can be harvested several times from the same plants, the number of harvests are something that is unique to sweet potato plants. Sweet potato greens, like other greens, are rich in vitamin b, iron, calcium, fiber, and zinc. The greens should be stored in the fridge. When you are ready to use them, rinse thoroughly and remove the thick stems. An easy recipe for sauteed greens follows. Ingredients: 1 large bunch sweet potato greens (about half a pound), 1/2 small white onion (diced), 2 tablespoons extra-virgin olive oil, salt and pepper, 1 1/2 tablespoons maple syrup. Directions: Remove sweet potato leaves from stems and set aside. Remove smaller stems from the larger, tougher stems. Discard the larger stems and roughly chop the smaller stems.  Heat olive oil in medium-sized pan over medium high heat. Add onion and sauté until just softened, about 3 minutes.  Add stem pieces and sauté until tender, about 5 minutes. Add leaves, salt and pepper to taste, and maple syrup. Sauté until leaves are wilted, about 2 minutes. Serve.

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.

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

 

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

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.

Onions: Should be kept in a dark, dry place. 

Apples: Should be kept in the fridge, unwashed. 

Recipes:

Corn and Basil Cakes: 

Ingredients: ½ cup white whole-wheat flour or all-purpose flour, ½ cup low-fat milk, 2 large eggs, 2 tablespoons canola oil (divided), ½ teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon freshly ground pepper, 2 cups fresh corn kernels (about 2 large ears), ½ cup chopped fresh basil

Directions: Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about ¼ cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.

Roasted Mushroom and Potato Salad: 

Ingredients: 1 package (10.5 ounces) oyster or cremini mushrooms, trimmed (halved if using cremini), 2 tablespoons extra-virgin olive oil, coarse salt and ground pepper, 1 pound red new potatoes, quartered, 1/4 cup packed fresh parsley leaves, 2 to 3 teaspoons sherry or red-wine vinegar, 2 tablespoons capers (optional, rinsed)

Directions: Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss mushrooms with 1 tablespoon oil; season with salt and pepper. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes, tossing once and rotating sheets halfway through. Transfer to a bowl and toss with parsley, vinegar, and capers, if desired.

Ginger Gold Apple Crisp: 

Ingredients: 6 Ginger Gold apples, 1 1/2 cups rolled oats, 3/4 cup brown sugar, 1/4 cup all-purpose flour, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, 1/2 cup butter (1 stick) (softened), whipped cream or ice cream

Directions: 1. Peel the apples. Heat oven to 375 degrees and lightly butter an 8 or 9-inch-square baking pan. Peel, core, and slice the apples and arrange them evenly in the prepared pan. Place the oats, brown sugar, flour, spices, and salt in a sealable plastic bag, close, and shake until combined. Cut the softened butter into 1-inch pieces and add to the oat mixture. Close the bag again and knead or squeeze until the mixture holds together. Instead of using a bowl to mix the crumb topping, use a sealable plastic bag. This will cut back on dirty dishes and let young bakers--even preschoolers--lend a hand. Open the bag and crumble the topping evenly over the apples. Bake the apple crisp for 40 to 45 minutes or until the topping is golden brown and the juices begin to bubble around the edges. Cool slightly, then serve with whipped cream or ice cream. 

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.