Newsletters

Newsletters posted by Monday of each week during each CSA season.
Posted 3/13/2017 10:43am by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Butternut Squash, Rome Apples, Asian Pears, Red Russian Kale, Parsnips

Traditional Large Share~

  • Butternut Squash, Rome Apples, Asian Pears, Red Russian Kale, Parsnips, Greens, Pink Lady Apples 

 

Item of the Week: Butternut Squash 

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Butternut squash is one of the most popular modern varieties of hard winter squash. Butternut are known for their long neck and bowling pin like shape. Butternut squash provides vitamins A, C and E, manganese, potassium, soluble fiber and magnesium. Deep orange color squashes are also known to be rich in beta carotene.

The skin is edible when cooked through. It is most often peeled and discarded prior to eating, but when cooked the flesh of the butternut squash is tender and has a mild nutty flavor to it.

 

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Butternut Squash: Store in a cool and dry spot, butternut squash stays for up to 6 months.
  • Rome Apples: Store in a cool dark place, such as in a basket in the pantry or on the counter.
  • Asian Pears: Store pears for up to a week at room temperature or 3 months in the refrigerator. 
  • Red Russian Kale: Kale will last for up to 1 week if wrapped in a damp paper towel and put in the refrigerator.
  • Parsnips: Refrigerate in a plastic bag.
  • GreensStore in the refrigerator, do not wash until ready to use. 
  • Pink Lady Apples: Store in a cool dark place, such as a pantry or on the counter.

 

Yummy Recipes for Your Fresh Produce 

Butternut Squash with Apples and Cranberries

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1/4 cup butter, melted

1 pound butternut squash, cut into 1/2 inch cubes

1 medium apple, cubed

1/2 cup dried cranberries

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons firmly packed brown sugar 

  1. Preheat oven to 425 degrees F.
  2. Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender. 

 

Smokey Kale Salad

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1 bunch green kale, stemmed and leaves roughly chopped

1 bunch red kale, stemmed and leaves roughly chopped

1/2 cup chopped pecans

1/4 cup apple cider vinegar

1 tablespoon honey

1 1/2 teaspoons chipotle pepper powder

1 1/2 teaspoons smoked paprika 

1 teaspoon liquid amino acid

1 avocado-peeled, pitted and chopped 

  1. Combine green kale, red kale, pecans, apple cider vinegar, honey, chipotle pepper powder, paprika, and liquid amino acid together in a bowl. Massage the kale mixture together using your hands until leaves are evenly coated and starting to soften, about 3 minutes; fold in avocado.

 

Pear Pockets

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cooking spray

1 (8 ounce) package crescent rolls

1/4 cup peanut butter, divided

1 Asian pear, chopped and divided

1 teaspoon ground cinnamon, divided

1/2 cup shredded cheddar cheese, divided

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
  2. Combine two crescent roll triangles by overlapping the seams, creating a square. Repeat with remaining dough to form 4 squares total.
  3. Spread 1 tablespoon peanut butter in the center of each square; top each with pieces of Asian pear. Sprinkle 1/4 teaspoon cinnamon atop pear slices; top with Cheddar cheese. Fold one corner of a square over to completely cover the fillings, creating a triangle; seal the edges together. Repeat with remaining squares. Arrange pear pockets on the prepared baking sheet.
  4. Bake on the preheated oven until dough is lightly browned, 10 to 15 minutes. 

 

 Parsnip Chips

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4 parsnips 

1/4 cup butter, melted

1/2 cup all-purpose-flour

2 cups vegetable oil for frying

salt

chili powder

cayenne pepper

  1. Peel parsnips and slice into 1/4 inch rounds. Bring a pan of lightly salted water to a boil, and add parsnips. Cook for about 5 minutes, until tender but still crisp. Drain, and cool slightly. Dip slices in melted butter, and place on a baking sheet. Refrigerate until the butter is firm, about 30 minutes.
  2. Heat oil in a large heavy skillet over medium-high heat. Coat parsnip slices in flour, then fry in the hot oil until golden brown on both sides. Drain on paper towels, and season with salt, chili powder and cayenne to taste.
Posted 3/6/2017 10:43am by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Baby Carrots, Collards, Beets, Peach Cider, Yellow Onions

Traditional Large Share~

  • Baby Carrots, Collards, Beets, Peach Cider, Yellow Onions, Leeks, Baby Potatoes, Dried Garlic

 

Item of the Week: Baby Carrots 

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Carrots are root vegetables that are crunchy, tasty and highly nutritious. They are a weight loss friendly food and have been linked to lower cholesterol levels and improve eye health. Carrots are found in a wide variety of colors including yellow, purple, white, red, and the traditional orange we commonly see. One medium raw carrot contains a mere 25 calories and 4 grams of carbs. 

Baby carrots are a term used for small, immature carrots. There are two types of baby carrots. Those that are whole carrots that are grown naturally small, in other words carrots that are harvested before they grow to be large. On the other hand there are carrots that are machine cut to be small. 

  

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Baby Carrots: Cut all greens off the tops of carrots and store in a container with cold water in the fridge to keep the crisp taste.
  • Collards: Refrigerate in a plastic bag, do not wash greens until ready to use.
  • Beets: The root bulb should be stored in a bag in the fridge and will last for 7-10 days. 
  • Peach Cider: Refrigerate once opened
  • Yellow Onions: Store in a cool dark place, such as in a basket in the pantry or garage.
  • Leeks: Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will stay fresh for 1-2 weeks. 
  • Baby Potatoes: Store potatoes in a cool, well-ventilated place. 
  • Dried Garlic: Store in a cool, dark place. 

 

Yummy Recipes for Your Fresh Produce 

Collards Recipe

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2 potatoes, peeled and cubed

3 bunches collard greens, stemmed and thinly sliced

4 slices bacon

1/2 onion, diced

1/2 cup red wine vinegar  

  1. Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot.
  2. Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.

 

Beets on the Grill

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6 beets scrubbed

2 tablespoons butter

salt and pepper to taste

  1. Preheat an outdoor grill for high heat.
  2. Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.
  3. Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!

 

Sausage, Potato and Carrot Bake

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2 Kielbasa sausage rings, cut into 2 inch pieces

8 potatoes, peeled and quartered

1 onion, cut into chunks

8 ounces of baby carrots

4 cloves garlic, crushed

salt and ground black pepper to taste

3 tablespoons olive oil 

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix Kielbasa, potatoes, onion, baby carrots, and garlic in a roasting pan; season with salt and pepper. Drizzle olive oil over the mixture; stir to coat. Cover the baking dish with aluminum foil.
  3. Bake in preheated oven for 1 hour. Remove aluminum foil and bake until potatoes are completely cooked, about 30 minutes more.

 

 Leek Dip

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3/4 cups chopped leeks

1 (8 ounce) package cream cheese, softened

1 cup creamy salad dressing

1 tablespoon white vinegar

1 tablespoon white sugar

1/2 (12 ounce) jar bacon bits

salt and pepper to taste

  1. In a medium bowl, mix together the leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt and pepper. Refrigerate 2 to 3 hours, until well chilled.
Posted 2/27/2017 1:21pm by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Butternut Squash, Turnips, Cameo Apples, Curly Kale, White Peel Sweet Potatoes

Traditional Large Share~

  • Butternut Squash, Turnips, Cameo Apples, Curly Kale, White Peel Sweet Potatoes, Red Radish, Apple or Pumpkin Butter

 

Item of the Week: White Peel Sweet Potatoes 

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White sweet potatoes are just one of the many varieties of sweet potatoes. Sweet potatoes are nutritious, high in fiber, very filling and have a delicious sweet taste. They can be consumed in a variety of ways, but commonly we see them either boiled or baked. They are mainly composed of carbs, which come from starch, but still contain high amounts of fiber. Sweet potatoes are an excellent source of vitamin A, vitamin C and potassium.

White sweet potatoes are very similar in taste to those of other varieties and can be prepared and stored the same way. 

 

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Butternut Squash: Once cut it will last for up to 4 days in the refrigerator. Make sure it is covered, dealing in a closed container. 
  • Turnips: Refrigerate the roots unwashed in a plastic bag. They should keep anywhere from 1 to 2 weeks in the fridge. 
  • Cameo Apples: Store apples in a cool and dry place. 
  • Curly Kale: Refrigerate in a plastic bag, do not wash until ready to use.
  • White Peel Sweet Potatoes: Avoid storing in the refrigerator, instead store in a cool and dry place.
  • Red Radishes: Put unwashed radishes with their greens removed in a plastic zip-lock baggie with a slightly damp paper towel at the bottom. Place the bag in the fridge, will last for several weeks. 
  • Apple or Pumpkin Butter

 

Yummy Recipes for Your Fresh Produce 

Ham and Butternut Squash Spaghetti  

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2 tablespoons olive oil

4 ounces smoked ham, thinly sliced

3 cloves garlic, thinly sliced

1 1/2 cups chicken broth

3 cups peeled, seeded and diced butternut squash

1 pinch crushed red pepper flakes

salt to taste

1 teaspoon ground black pepper to taste

1 cup mascarpone cheese

1 tablespoon parsley 

14 ounces spaghetti 

grated parmesan cheese

  1. Heat olive oil over medium heat in a large skillet. Stir in ham and cook until the edges are slightly browned, about 3 minutes.
  2. Stir in garlic; cook until fragrant and edges are barely golden, about 1 minute.
  3. Pour chicken broth over ham and garlic; bring to a simmer. Stir in butternut squash, red pepper flakes, and salt. Cook until squash is tender, about 15 minutes. Stir in black pepper and reduce heat to low.
  4. Gently stir mascarpone cheese into squash mixture until completely incorporated. Stir in Italian parsley. Remove from heat and cover.
  5. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to pot.
  6. Pour butternut-mascarpone sauce over spaghetti, stirring until combined. Sprinkle Parmigiano-Reggiano cheese over spaghetti and serve.

 

Caramelized Turnips

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3 cups, diced and peeled turnips 

1/4 cup water

1 cube chicken bouillon 

1 tablespoon butter, more as needed

2 tablespoons white sugar

  1. Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.

 

White Sweet Potato with Pork Stew

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cooking spray

1/3 cup brown sugar

1/3 cup all-purpose flour

1/4 cup Dijon mustard

3 pounds pork loin, cut into 1 inch cubes

3 tablespoons olive oil

1 sweet onion, chopped

2 cloves garlic, minced

1 1/3 cup chicken broth

1 cup dry sherry

3 pounds white sweet potatoes, cut into 1 inch cubes

1/4 teaspoon ground black pepper

1/4 teaspoon dried crushed rosemary

1/4 teaspoon thyme

salt to taste

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
  2. Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet.
  3. Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.
  4. Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.

 

 Cheesy Kale Chips

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2 tablespoons extra virgin olive oil

1 bunch curly kale, torn

1/2 cup nutritional yeast

1/3 teaspoon salt 

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir with your hands to coat kale.
  3. Spread kale onto baking sheets.
  4. Bake in preheated oven until kale begins to get slightly crisp; rotate racks and flip the chips, and continue baking until completely crisp, 45 to 60 minutes total. Make sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out.
Posted 2/20/2017 9:23am by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Red Cabbage, Salad Green, Fruit Preserve, Red Potatoes, Brussel Sprouts 

Traditional Large Share~

  • Red Cabbage, Salad Green, Fruit Preserve, Red Potatoes, Brussel Sprouts, Dandelion Greens, Bosc Pears, Yellow Onions 

 

Item of the Week: Brussel Sprouts 

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Brussel sprouts are members of the Brassica family and therefore kin to broccoli and cabbage. They resemble mini cabbages both in look and color. Brussel sprouts are typically sage green in color, although some varieties feature a red hue. Perfectly cooked brussel sprouts have a crisp, dense texture and a slightly sweet, bright, and "green" taste. Brussel sprouts are available year around; however, they are at their best from Autumn through early Spring when they are at their peak of their growing season. Brussel sprouts are rich in many nutrients including Vitamin C and Vitamin K as well as a great source of manganese, Vitamin B6, dietary fiber and potassium. Before washing brussel sprouts, remove any stems and yellow or discolored leaves. Wash them well under running water to remove any insects that may reside in the inner leaves. Brussel sprouts cook quickly and taste the best when they are cut into small pieces and steamed for 5 minutes. 

 

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Red Cabbage: Store cabbage in the refrigerator until ready to use, this will help to keep the crisp taste and texture in the leaves. When ready to use remove the outer leaves.
  • Salad Green: Store in the refrigerator, do not wash until ready to use.
  • Fruit Preserve
  • Red Potatoes: Rinse off potatoes and let them dry completely before storing in a cool dark environment
  • Brussel Sprouts: Remove brussel sprouts from the stalk and store in a ziplock bag in the refrigerator. Remove any yellow or wilted leaves before storing. Do not wash until you are ready to use. 
  • Dandelion Green: Refrigerate in plastic bag; do not wash until ready to use. 
  • Bosc Pears:  Store pears on the counter at room temperature, they will be good for a few days.
  • Yellow Onions: Keep onions in a cool dark place, they will store for 10-12 months. 

 

Yummy Recipes for Your Fresh Produce 

 

Kielbasa and Cabbage

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6 slices bacon

1/4 cup water

2 tablespoons white sugar

1 onion, chopped

2 teaspoons minced garlic

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon seasoning salt

3 teaspoons caraway seeds

1 large head cabbage, cut into small wedges

1 pound Polish Kielbasa 

  1. In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
  2. Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
  3. Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

 

Red Potato Bites

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1 1/2 pounds small red potatoes

4 slices bacon

1 cup sour cream

1/2 teaspoon seasoned salt

1/4 teaspoon black pepper

1 tablespoon chopped fresh chives

1/2 cup shredded Cheddar cheese

parsley

  1. Preheat the oven to 375 degrees F (190 degrees C). Place potatoes in a saucepan, and add enough water to cover. Bring to boil, and cook until tender but still firm, about 10 minutes. Drain, and cool in a bowl of cold water.
  2. Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
  3. Remove cooled potatoes from water. Pat dry with a paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. Set reserved potato aside.
  4. In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese.
  5. Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.

 

Brussel Sprouts with Gremolata 

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1 pound Brussel sprouts, trimmed

6 sprigs fresh parsley, chopped

2 teaspoons lemon zest

1 clove garlic, thinly sliced

2 tablespoons butter, melted

salt and ground black pepper to taste

  1. Bring a large pot of water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally, until tender, 5 to 6 minutes. Drain.
  2. Mix parsley, lemon zest, and garlic together in a small bowl.
  3. Drizzle butter over cooked Brussels sprouts; sprinkle with parsley mixture, salt, and black pepper.

 

Dandelion Greens and Tortellini Soup

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1 1/2 cups dry cheese tortellini

1 tablespoon butter

1 cup match-stick size carrots

1 onion, chopped

4 cups chicken broth

1 (15 ounce) can tomatoes, drained

2 cups chopped dandelion greens

1 teaspoon garlic powder

1 teaspoon dried basil

salt and ground black pepper to taste

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and cook uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
  2. Melt butter in a large pot over medium heat. Add carrots and onion; cook and stir until slightly softened, about 5 minutes. Add chicken broth, tomatoes, dandelion greens, garlic powder, basil, salt, and black pepper. Bring to a boil. Reduce heat to medium-low and simmer until flavors combine, 10 to 15 minutes.
  3. Stir tortellini into the pot and serve.
Posted 2/13/2017 9:38am by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Italian Kale, Leeks, Baby Hayman Sweet Potatoes, Winesap Apples, Dried Garlic

Traditional Large Share~

  • Italian Kale, Leeks, Baby Hayman Sweet Potatoes, Winesap Apples, Dried Garlic, Jar Good, Winter Squash 

 

Item of the Week: Italian Kale 

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Italian kale produces a rich, grayish-green to deep green leaves that are usually crinkly in texture. Italian kale is chewier than swiss chard, sweeter than collard greens and has a milder flavor than peppery mustard greens. The leaves are elongated and more slender than other varieties of kale that we are used to seeing. Overall this green has a very sweet flavor. 

Kale is very rich in Vitamin-A and K and is also a very rich source of minerals such as copper and iron. Nutrients in kale offer protection from vitamin A deficiency, osteoporosis, iron-deficiency anemia, and believed to protect from cardiovascular diseases and colon and prostate cancers.

 

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Italian Kale: Tightly wrap kale in a paper towel and seal in an air-tight bag. Do not wash the kale until you are ready to cook or use it because that will increase spoilage sooner. 
  • Leeks: Stored unwashed and untrimmed in the refrigerator, where they will keep fresh for 1-2 weeks Keeping them in loosely wrapped plastic will help them to retain moisture. 
  • Baby Hayman Sweet Potatoes: Store at room temperature in a pantry or dim lit area. Do not refrigerate raw sweet potatoes, they can alter the taste and flavor when cooking. 
  • Winesap Apples: Store apples in a cool dim light area such as a pantry just in a basket. You can wrap each apple individually in a piece of newspaper to help from spoiling. 
  • Dried Garlic: Stores well at room temperature for many months, as long as the container is airtight and tightly sealed. 
  • Jar Good 
  • Winter Squash: Squash is best stored in a cool, dry, and dark place such as a pantry 

 

Yummy Recipes for Your Fresh Produce 

Roasted Vegetable Kale Soup

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2 tablespoons olive oil, divided

3 carrots, peeled and quartered lengthwise

2 large tomatoes, quartered 

1 large onion, cut into 8 wedges

1/2 small butternut squash (or other winter squash), peeled and seeded cut into chunks 

1 Yukon gold potato

6 cloves garlic, unpeeled

salt and ground black pepper to taste

4 (4 ounce) links sweet Italian sausage

2 (4 ounce) links hot Italian sausage

6 1/4 cups vegetable broth, or more if needed

4 cups finely chopped kale leaves

3 sprigs thyme

1 bay leaf

1 (15 ounce) can garbanzo beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained 

  1. Preheat oven to 400 degrees F (200 degrees C). Brush a jelly roll pan with a thin coat of olive oil.
  2. Arrange carrots, tomatoes, onion, squash, potatoes, and garlic on the prepared pan. Drizzle remaining olive oil over the vegetables; season with salt and pepper. Turn the vegetables with a spoon to help coat evenly with the oil.
  3. Roast in preheated oven until browned and tender, turning occasionally, 20 to 30 minutes. Set vegetables aside.
  4. While the vegetables roast, place a large skillet over medium heat. Crumble sweet Italian sausage and hot Italian sausage into the skillet. Pour 1/4 cup vegetable broth over the sausage. Cook, breaking the sausage apart with a spoon as it cooks, until the sausage is cooked through and no longer pink, 7 to 9 minutes. Transfer sausage to a paper towel-lined plate to drain.
  5. Cut squash and carrots into 1/2-inch pieces; set aside.
  6. Peel garlic cloves; place in a blender with roasted tomatoes and onion and blend until smooth. Pour the mixture into a large pot.
  7. Pour 1/2 cup broth onto the jelly roll pan. Scrape any browned bits from the surface of the pan with a wooden spoon or spatula; pour broth and browned bits into the pot with the blended tomato mixture.
  8. Pour remaining vegetable broth into the pot. Add kale, thyme, and bay leaf to the mixture; bring to a boil. Reduce heat to medium-low and simmer until the kale is tender, about 30 minutes. Add sausage, carrots, potatoes, squash, garbanzo beans, and kidney beans to the soup; continue cooking until hot, about 10 minutes. Thin the soup with more vegetable broth as desired. Season with salt and black pepper. Discard thyme sprigs and bay leaf to serve.

 

Quiche with Kale, Tomato, and Leeks

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1 cup chopped kale 

1 small leek, white and light green parts only, sliced

4 ounces halved cherry tomatoes

4 eggs

1 cup milk

4 ounces shredded Italian cheese blend

1 sprig rosemary, finely chopped

1 pinch sea salt

1/8 teaspoon ground black pepper

1 tablespoon grated Parmesan cheese

  1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch pie dish.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, 3 to 5 minutes. Remove from heat and place in prepared pie dish; add sliced leek and cherry tomatoes.
  3. Beat eggs in a bowl; stir in milk and shredded Italian cheese blend, followed by rosemary, sea salt, and ground black pepper.
  4. Pour the egg mixture into the pie dish. Stir gently until egg mixture and kale mixture are evenly combined.
  5. Bake quiche in preheated oven until the center has set, about 30 minutes. Remove from oven and top with grated Parmesan. Continue baking until quiche is lightly browned on top, about 20 more minutes. Remove from oven and enjoy!

 

Apple Stuffed Chicken Breast

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2 skinless, bone less chicken breasts

1/2 cup chopped apples

2 tablespoons shredded cheddar cheese

1 tablespoon Italian style bread crumbs 

1 tablespoon butter

1/4 cup dry white wine

1/4 cup water

1 tablespoon water

1 1/2 teaspoons corn starch 

1 tablespoon chopped fresh parsley, for garnish

  1. Combine apple, cheese, and bread crumbs. Set aside.
  2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
  3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
  4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

 

Chili Roasted Kale

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4 cups kale, washed and stems removed

1 tablespoon extra virgin olive oil

1 tablespoon chili powder

1/2 teaspoon kosher salt

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the kale into a large mixing bowl, and drizzle with the olive oil. Toss until evenly coated, then sprinkle with the chili powder and kosher salt, and toss again. Spread the seasoned kale onto a baking sheet.
  3. Roast in the preheated oven for 5 minutes, then stir the kale, and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes. Serve immediately. 

 

Posted 2/6/2017 9:35am by Caroline Cicatko.

 

Check Out What's In Your Share

Traditional Regular Share~

  • Baby Red Beets, Tatsoi, Spinach, Sweet Potatoes, Gold Rush/York Apples

Traditional Large Share~

  • Baby Red Beets, Tatsoi, Spinnach, Sweet Potatoes, Gold Rush/York Apples, Collards, and Red Russian Kale 

 

Item of the Week: Tatsoi 

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Raw Tatsoi displays sweet yet nutty flavors and a mineral finish. Once cooked, it develops a warm earthiness similar to spinach. 

Tatsoi is a very versatile green and may used similarly to spinach, raw, steamed, sauteed, braised or stir fried. It makes an excellent accompaniment to other salad greens such as spinach, arugula, watercress, pea tendrils and mizuna. Pair tatsoi with ingredients rich in umami such as scallops, mushrooms, seaweed, sesame and braised meats. Fermented ingredients such as fish sauce, soy sauce and vinegars are also complimentary matches. 

 

Don't Let Your Produce Spoil, Here's Some Simple Storage Tips 

  • Red Beets: Store in a plastic bag in the refrigerator, do not wash before refrigerating. 
  • Tatsoi: Wrap the leaves in a damp paper towel and store them in a plastic bag in the refrigerator. These will only last for about 3-5 days.
  • Spinach: Refrigerate in a plastic bag, do not wash the leaves until they are ready to use.
  • Sweet Potatoes: Store at room temperature in a pantry or dim lit area. Do not refrigerate raw sweet potatoes, they can alter the taste and flavor when cooking. 
  • Gold Rush and York Apples: Place apples in a basket or box for storage. To maximize how long they will last wrap each apple individually in newspaper, this will help if one goes bad to not affect the other apples. Store in a cool area such as a garage. 
  • Collards: Refrigerate in a plastic bag, do not wash until ready to use. 
  • Red Russian Kale: Refrigerate in a tightly sealed plastic bag. 

 

Yummy Recipes for Your Fresh Produce 

Ginger Beef Stir Fry  

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1 cup Jasmine Rice

8 Ounces Tatsoi 

3 Scallions 

2 cloves Garlic

1 bunch Thai basil

1 small piece of ginger

10 ounces top round steak 

2 tablespoons soy sauce

1/4 cup hoisin sauce 

1. In a small pot, combine the rice, 2 cups of water, and a big pinch of salt. Heat to boiling on high, then cover and reduce the heat to low. Simmer 15 to 20 minutes, or until the liquid is absorbed and the rice is cooked through. Fluff the finished rice with a fork.

2. While the rice cooks, wash and dry the fresh produce. Cut the tatsoi into bite-sized pieces. Slice the scallions. Peel and roughly chop the garlic. Peel and mince the ginger. Pick the Thai basil leaves off the stems. Thinly slice the steak.

3. In a large pan, heat some oil on high until hot. Add the sliced beef and season with salt and pepper. Cook 2 to 3 minutes, or until browned, stirring occasionally. Transfer the stir-fried beef to a plate, leaving behind any juices in the pan.

4. In the same pan used for the beef, add a little more oil and heat it on medium-high. Add the garlic and ginger; cook for about 30 seconds, or until fragrant. Stir in the tatsoi, soy sauce, half of the hoisin sauce, and half the scallions. Cook 2 to 4 minutes, or until the vegetables are softened and coated in the sauce. Add the stir-fried beef back to the pan and cook until heated through and coated in the sauce. Remove from heat.

5. Divide the rice between 2 plates. Top each with the beef and tatsoi stir-fry. Garnish each with the Thai basil, remaining hoisin sauce, and remaining scallions. Enjoy!

 

Stuffed Beets 

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4 beets

1 (12 ounce) package bacon 

1/2 cup shredded Gruyere cheese

1/4 cup grated Parmesan cheese

1/4 cup sour cream

2 tablespoons chopped garlic

1 teaspoon garlic salt

ground black pepper to taste

  1. Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender and skin slides off, about 20 minutes. Drain and allow to cool, then remove skin, and cut off roots and stems so that both ends are flat. Scoop out the inside of the beets using a melon baller or spoon, leaving about 1/4-inch on the sides and bottom. Set the hollowed beet cups aside.
  2. While the beets are cooking, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. Dice the remaining chunks of beets, and place in a large bowl. Mix in the Gruyere cheese, Parmesan cheese, sour cream, crumbled bacon, garlic, garlic salt, and pepper until well combined. Gently fill each beet cup with the cheese mixture. Place filled beets in a shallow baking dish.
  5. Bake in the preheated oven until the cheese melts and is heated through, 20 to 30 minutes.

 

Spicy South of the Border Spinach Cheese Dip

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1 onion, chopped

2 tablespoons vegetable oil

1 (14.5 ounce) can whole peeled tomatoes, drained and chopped

1 (4 ounce) can diced green chillies, drained

10 ounces fresh chopped spinach

10 ounces shredded Monterey Jack Cheese

1 (8 ounce) package cream cheese, softened

1 cup half-and-half cream

1 tablespoon red wine vinegar 

salt and pepper to taste  

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Saute onion in skillet over medium heat in oil until softened, about 4 minutes. Stir in tomatoes and chiles, let cook 2 minutes.
  3. Transfer the mixture to a large bowl and stir in spinach, cheese, cream cheese, half and half, and vinegar. Season with salt and pepper to taste. Spoon mixture into shallow baking dish like a 9 inch quiche dish or pie plate.
  4. Bake in the preheated oven until the dip is bubbly and the top is light brown, about 35 minutes.

 

 Sweet Potato Burritos 

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1 tablespoon vegetable oil

1 onion, chopped

4 cloves garlic, minced

6 cups canned kidney beans, drained

2 cups water 

3 tablespoons chill powder

4 teaspoons prepared mustard

2 teaspoons ground cumin

1 pinch cayenne pepper, or more to taste

3 tablespoons soy sauce

4 cups mashed cooked sweet potatoes

12 (10 inch) tortillas, warmed

8 ounces shredded cheddar cheese 

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
  3. Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
  4. Bake in the preheated oven until warmed through, about 12 minutes.