Around the Farm
So far so good! Even if spring has become elusive these last few days, much planting and seeding on the farm has happened in the last month.
Tomatoes, in little pots for more than 2 months, now have their feet in the ground of our greenhouses. Those plants needed soil that is for sure! They all thank us because they were wondering when that was going to happen!
The first succession of cucumber plants are now producing the first cukes and let me tell you it wont be long before you'll have some in your share.
High tunnels are now all planted with chards, kales, zucchini plants, scallions, pac choi, oinions and more! Just waiting for some sun and heat to grow and be harvested for you folks.
The crew is getting bigger now with three of our long time Mexican crew returning to the farm this past week and the other four will come next week. They are with us every year from April til November and it is so nice to have them all back with us! Very soon our official big crew will all be here together to plant, seed, harvest and wash all the greens and great vegetables you'll have every week in your future shares - if some of you stay with us for the summer share (and we hope you do!).
Big field plantings are coming now for the next few weeks, it's a lot of work. But what fun it is for us when we know you will have the opportunity to enjoy the fruits of that hard work!
Thanks again to you for being with us in that vegetable adventure.~Emilie
Spring onionsand lettuce - all coming SOON!
Join the Summer CSA!
June 17th through October 7th
with the best fresh,organic, Vermont grown goodness
and the localvore staples you love.
The summer share is filled with the best bounty that Vermont offers in the summer time. We'll start off in June with early greenhouse crops such as zucchini, herbs, radishes, Asian greens, and lots of other early season favorites.
By July we'll be into the prime growing season. Tomatoes, peas, broccoli, eggplant, carrots, cucumbers, and lots more will be in season. August and September bring a huge variety of veggies: cabbages, beans, tomatoes, corn, summer squash, and lots of greens to name just a few.
Visit our Summer Share page for more info.
Storage and Use Tips
All veggie members are getting a bag of mesclun this week. The mesclun is made up of spinach and claytonia. Enjoy these fresh greens!
This week we have red gold potatoes. These potatoes are a waxy variety with a thin skin - low in starch, high in sugar and moisture. They're a great choice for roasting, sautéing and boiling, as their low starch content helps them maintain their shape after they’re cooked.
Everyone will receive basil this week. These bunches are smaller than our usual bunches as we wanted everyone to get a taste this week! The basil will be inside your bag of mesclun. It would be a good idea to remove it from the bag once you get it home and store properly if you won't enjoy it right away.Basil should be kept in a plastic bag or kept stems down in a glass of water with plastic over the leaves for about a week with regular water changing. The basil was NOT washed at the farm as it tends to turn black once washed so wash right before you use. Keep your basil out of the extreme cold as it could damage the fragile leaves. Throw some of the basil onto your pizza this week - mmmm!!
Large share members will receive cress and half share members will receive either cress OR mizuna. Both will be bunched in your large bag.
This upland cress has a deep pungency with a unique twist between arugula and horseradish, pledging its allegience to the mustard family. Left raw, the leaves can be chopped and mixed into a salad, tucked into a sandwich, or tossed over broiled fish as a garnish. Use a food processor to blend a handful of cress with a cup of creme fraiche or sour cream and a few garlic cloves for a zesty side to grilled meats or blend into soups. Store in a plastic bag in your crisper drawer for 1-2 weeks.
Also know as spider mustard, mizuna is a Japanese mustard green with tender leaves and a pleasant, peppery flavor. You could substitute it, chopped, in a salad calling for arugula. It adds a nice zest to a stir-fry or saute too. I also like it added raw to a pizza - it gives it a nice spice! Store mizuna, unwashed, loosely wrapped in a plastic bag in your crisper drawer.
Our green cabbage can be used in a variety of ways - shredded and added to coleslaw or on top of a salad, sauteed, roasted, or grilled. Refrigerate cabbage in a hydrator drawer. Do not remove the outer leaves before storage. Once the cabbage has been cut store in a plastic bag.
Frozen roasted peppers - these Anaheim peppers were picked at peak freshness and roasted in our kitchen. They're mild on the heat scale. They're not going to retain their shape as they would eaten fresh but are great for salsas, added to a sandwich or salad, or chopped and added to burritos or added to stews or soups. They'll add a little kick to your life in this cold weather!
Frozen spinach is great for casseroles, lasagnas, quiches etc. Thaw it, squeeze out the excess liquid and add it in. Or let it thaw on counter til it softens up enough to saw with a knife, and saw off section to use a lesser amount in a dish. You can put the remainder back in freezer. This is really great in pasta or even added to smoothies.
Elmore Mountain Bread has made pizza dough for us. This is a large ball with enough to make 2 medium pizzas, or 1 large one. The dough is made with Fresh Stoneground Redeemer Wheat, Milanaise white flour, water, extra virgin olive oil, sea salt, and yeast. The dough is coming to you frozen so you can thaw it out for dinner that night or throw back into your freezer for a future pizza week.
Here are some tips for cooking your pizza. Use within four to five hours of thawing (ready to go the night you pick up share or store in freezer for later use). Coat a smooth surface with flour and cornmeal (just flour is ok) so that the dough does not stick to the surface. Form dough into ball and flatten with heels of palms. Stretch dough with hands or use a rolling pin to form shape of baking pan (I use a cookie sheet so I form it into a square). Once dough is slightly stretched on surface you can stretch dough in the air with hands by making two fists held together with dough on top. Move each hand up, down and out turning the dough clockwise. Each dough can be stretched to a 16" round, for thicker crust make smaller. If you like light fluffy crust I put my baking sheet on the top of my oven while preheating and let rise. Otherwise set aside in neutral area till oven is ready at 425F. Cook 12-14 minutes until crust is golden brown and cheese bubbles.
To accompany the pizza dough is Pete's Kitchen pizza sauce. It's made with our own organic tomatoes, onions, garlic, olive oil, salt, sugar, oregano, thyme, basil, & black pepper. It's also coming to you frozen for easy delivery. You can defrost and put on your pizza right away or freeze it for later use. You can of course use this on pasta too.
This week Localvores and Pantry members will receive Gleason Grains Snake Mountain Sifted 100% Organic Stone Ground Wheat Flour. Ben and Theresa's farm is in Bridport, where Ben has dedicated 32 years to growing wheat. This special sifted flour is produced by taking finely milled whole wheat flour and sifting around 50% of the bran out but leaving the nutrient packed germ intact. The end result is a lighter wheat flour that can be used in many places you would use an all purpose flour with a tastier and healthier result. The flour is wonderful for breads & pizza dough, and you can use it for muffins and pancakes and baked goodies. This flour is great alone for pancakes and muffins and sweet breads; for cookies and sweeter confections a mix of this flour and all-purpose white work well.
Last summer we put up a good amount of arugula pesto and froze it to enjoy in the colder months. This pesto has a good spicy kick to it and is better used as a sandwich spread and not in a pasta dish. It has a shorter shelf life than other pestos so you may want to enjoy this sooner rather than later. It's made with our own organic arugula, plus olive oil, toasted sunflower seeds, garlic, lemon juice, parmesan cheese, salt and pepper. This would be excellent on your pizza!
Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Pantry, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
Asian Slaw with Greens and Ginger-Peanut Dressing
This is a great coleslaw recipe. Get creative! Add cooked edamame, bell peppers, or scallions if you have them on hand.
For the dressing:
1/4 cup honey
1/4 cup vegetable oil
1/4 cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
1/2 teaspoon salt
1/2 teaspoon Sriracha sauce (Thai hot sauce - optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
For the Slaw:
4 cups shredded cabbage
2 cups prepared shredded carrots
2 handfuls of greens, or more if desired
1 medium shallot, finely sliced
1/2 cup chopped salted peanuts (or you can leave them whole)
1/2 cup loosely packed chopped fresh cilantro, leave out if you don't have
Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.
Roasted Beet Salad
Serve this salad with a slice of bread on the side for a light lunch or dinner, or serve it as an accompaniment for a heartier meal. Serves 4.
1 TB apple cider or white wine vinegar
1 TB minced shallot (optional)
sea salt and freshly ground pepper to taste
1/4 tsp sweet paprika
pinch cayenne pepper (optional)
1/8 tsp ground cumin
1 TB freshly squeezed lemon juice
6 TB sunflower or extra virgin olive oil
4 small to medium roasted beets, chopped in 1/2" pieces*
2 cups salad greens
Shredded cabbage and carrots
1/4 cup crumbled feta
1 TB toasted pine nuts
To make the dressing, combine the first 8 ingredients in a food processor. Taste and adjust seasonings to your liking. Toss together the beets, greens, and shredded veggies. Sprinkle with cheese and pine nuts. Drizzle with desired amount of dressing.
Beetza Beetza Pizza
One of the bloggers that I follow, Garden Betty, recently published an amazing cookbook called "The CSA Cookbook: No-waste recipes for cooking your way through a community supported agriculture box, farmers' market, or backyard bounty." It's a great book filled with some amazing recipes. One neat thing about the book is that she uses parts of veggies that I never considered using - tomato and pepper leaves, and stems for example that most of us probably don't use. Check out her book here and stay tuned for more neat information about this cookbook!
1 pizza dough
3 beets, peeled and sliced into
1 tablespoon olive oil
¼ teaspoon kosher salt
A few grinds of black pepper
A handful of greens, finely chopped (mizuna, spinach or chard would work well)
1 shallot, thinly sliced
1?3 cup crumbled blue cheese
1?3 cup shredded mozzarella cheese
In a small baking dish, toss the beets with the oil, salt, and pepper. Cover the dish with foil and roast until the beets are fork-tender, 15 to 20 minutes. Remove the beets from the oven, but leave the heat on.
Turn the dough onto a floured surface and roll into a 12-inch round. Transfer to a preheated pizza stone, greased pizza pan, or a greased unrimmed baking sheet, and par-bake for about 5 minutes until puffed and crispy. Remove the crust from the oven and layer the beet leaves, shallot, blue cheese, and beets on top, leaving a 1-inch border all around. Sprinkle mozzarella over the toppings and brush a thin layer of oil over the crust. Finish baking the pizza in the oven until the cheese is melted and the crust is golden brown, about 15 minutes.
Rosemary roasted carrots with on a pillow of pesto
This recipe is also courtesy of the CSA Cookbook.
1½ pounds carrots
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
½ teaspoon kosher salt
1 cup pesto (homemade or store-bought)
Preheat the oven to 425°F.
On a large rimmed baking sheet, toss the carrots with the oil, rosemary, and salt until evenly coated. Spread the carrots across the baking sheet in a single layer, then roast until the flesh is fork-tender and the tops are slightly browned, 15 to 20 minutes.
Spread the pesto across a serving platter with a large spoon, forming a thick pillow for the carrots. Pile the carrots on top and serve. You can also divide this dish among four smaller plates for individual servings.
This recipe, from Eating Well Jan/Feb 2011, looks like a real winner.They added a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you’d prefer the wine to be more subtle, add the entire cup at the end of Step 3 and cook, stirring, until the liquid is gone, then begin adding the broth. You can substitute more broth in place of the wine.
5 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
1 10-ounce bag spinach, tough stems removed
1 cup fresh basil leaves
2 tablespoons extra-virgin olive oil
1 cup chopped shallots or onion
4 cloves garlic, minced
1 1/2 cups arborio, carnaroli or other Italian “risotto” rice
1/4 teaspoon salt
1 cup dry white wine
1 cup finely shredded Parmigiano-Reggiano cheese, divided
Freshly ground pepper to taste
1/3 cup toasted pine nuts
Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
Rinse spinach thoroughly with cold water and place in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Let cool, then squeeze out excess moisture. Transfer to a food processor or blender, add basil and puree until smooth; set aside.
Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total. Stir in the reserved spinach-basil puree.
Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with pine nuts and the remaining 1/4 cup cheese.