Newsletters

Newsletters posted by Monday of each week during each CSA season.
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.