& Regular Veggie Only Share Members
take a LIGHT GREEN BAG
This week your bag will contain:
Arugula, Potatoes, Onions, Peppers, Carrots, Zucchini,
Eggplant, Garlic, Mustard Greens
And OUT of the bag:
Brown bag of Tomatoes
Localvore Offerings Include:
Slowfire Herb Bread
Ploughgate Creamery Cultured Butter
Half Veggie Only Members
take a YELLOW BAG
Arugula, Potatoes, Onions, Mustard Greens
Carrots, Peppers, Garlic
And OUT of the bag:
Brown bag of Tomatoes (marked for small share members)
Hoping to see you THIS weekend.
Saturday August 15th
We invite you to come out and visit the farm
1st Tour - 11:30 AM
2nd Tour - 1 PM
Circus Smirkus Big Top Tour Grand Finale in Greensboro - August 14 & 15
The Season Finale of Circus Smirkus's Annual Big Top Tour is this weekend too! If you have never seen Circus Smirkus, you need to. These youth will maze you with their skill, brilliant talent, and joyful exuberance. We are lucky to have them in our midst and I swear it brings tears to my eyes every time I see a show.
3 shows at Smirkus World HQ Circus Barn
Saturday 1pm & 6pm
From Circus Smirkus's Website:
Dig into another serving of Circus Smirkus! This season, we follow a new recipe to whet your appetite, exploring the culinary arts and food’s fantastic flavors in our Big Top bistro. It’s a multiple course menu with acrobatic hors d’oeuvres, juggling sous chefs, sweet and sour unicycles, and high frying aerialists. Every delicious discovery is freshly baked fun, spiced with excitement, sautéed in silliness, with a pinch of whimsy. Something taste funny? Must be the clowns!
So grab your fork and tuck in your napkin for a tasty triumph, as Circus Smirkus proudly presents the 2015 Big Top Tour: Bon Appétit!
Storage and Use Tips
Tomatoes - A note about our tomato crop - The excessive moisture we had in June was really tough on tomatoes and started some disease issues including blight. We have been doing our best to support the plants but there is some disease in our fields now that is affecting our crop and we have lots of tomatoes with blemishes. We very carefully sort tomatoes before they go in the brown CSA bags. Every tomato is handled, inspected and wiped down before packing. We separate out any with blemish and send them straight to our kitchen for processing. But the problem with the blemishes is that they can travel across and into an individual fruit quickly. So something that has invisible or negligible blemish at packing sometimes can look very different coming out of your bag. Please do let us know if your tomatoes aren't satisfactory and if they are bad please send us a photo if you can so we can see what is happening to them (really helpful).
Large share members tomatoes will be in the PLAIN brown bags.
Small share member tomatoes will be in the STICKERED brown bag that say
"TOMATOES FOR YELLOW BAG MEMBERS".
Garlic - This week's garlic was grown at High Mowing Seeds. The wet weather we have had has been tough on a lot of crops this year and contributed to a problem with this garlic as well. This was intended to be a high quality crop of seed for High Mowing but farming comes with it's share of difficulty... These heads split their skins, and because of that would have never stored well. The crop would have been a total loss for High Mowing, yet the cloves are still perfect to cook with right now. So we purchased the garlic knowing that you, our members would enjoy cooking with it (the cloves themselves and the flavor of the garlic is great). Please don't let this sit in your bowl on the counter for months saving it for a special occasion. Use it up first as it's keeping quality is not up to snuff.
Augula - This week's bag of salad greens is tender, tasty, peppery arugula.
Onions - Red Onions for both shares this week. For best storage, cut off tops before putting away in fridge. Tip... if you know you are making broth or a soup sometime soon, cut off the tops and throw them into a bag in freezer. They'll add great flavor to the broth and then strain them out before using.
Peppers - Large bag share members will receive cute little Lunch Box Peppers (sweet!)
Don't mistake them for hot peppers and let them sit in your fridge waiting for the day you make salsa. These little babies are sweet treats so pull them out of your bag right away and eat them up. Kids will love these. Small bag share members will receive Carmen Peppers (pictured at right). These are large long peppers, and they have rich and sweet flavor. This pepper might actually be my favorite pepper. Especially great for stuffing and roasting but also great for fresh eating.
Potatoes this week are Red Norlands. Pretty red skin on outside, tender white flesh inside.
Green Wave Mustard will appear in almost all bags. These greens are a slightly bitter green, best for sauteing into a dish.
Slowfire Bakery has provided loaves of Country Herb Bread this week. Slowfire is a farm-based, wood-fired bakery overlooking the Lamoille River at Waiora Valley Farm. They make breads and pastries that are naturally leavened, hand-crafted, and baked in a masonry oven. They source their flours, all of which are organic, from Meunerie Milanaise in Quebec, and procure dairy and produce from even closer: their own gardens and forest, those of their neighbors, and nearby farms.
To slather on this fresh bread we have Ploughgate Creamery Cultured Butter. You may recall the Ploughgate name. Just a few years ago owner Marisa Mauro was doing very well as a cheese maker - one of her offerings Willoughby was one of my very favorite cheeses. But a fire destroyed the infrastructure for that business and Marisa took some time to consider her next venture. As often happens in life, an opportunity presented itself. The historic Bragg Farm in Fayston was put into the VT Land Trust and VLT put out a call for applications from farmers who would breathe new farming life into this beautiful property. Marisa won that right and moved to the farm and Ploughgate was reborn! Ploughgate Creamery's cultured butter is made from fresh Vermont cream. The cream is cultured for 48 hours before being churned, giving the butter a distinct tangy, nutty, and slightly cheesy flavor. I hope you enjoy this delicious fresh butter this week!
In addition to the butter we have another alternative for your bread - Baba Ganoush! We do our best to make this spread every year for Good Eats. We make it with our own eggplant plus cumin, garlic, tahini, lemon juice and salt. Of Middle Eastern origins, baba ganoush is often eaten as a dip with crackers, veggies, or used a spread on bread. It's coming to you frozen so you can stick back in the freezer to enjoy at a later date, or you can thaw out and enjoy right away (use within the week). It's REALLY delicious, we hope you love it. We sure do.
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.
Fresh Zucchini & Arugula Salad
This recipe uses fresh zucchini. The flavor combination here is wonderful.
1 large zucchini
1/2 cup feta crumbles
1/4 cup chopped parsley
2 scallions, sliced
2 tbsp good quality olive oil
1 tbsp good quality aged balsamic vinegar
salt and pepper
2.5 oz arugula
Grate the zucchini with a mandolin, and combine with the feta, parsley, scallions, olive oil, and balsamic in a large bowl. Season to taste with a pinch or so of salt and pepper.
Add the arugula and toss to combine and serve.
Warm Potato and Arugula Salad
Preheat the oven to 425°. Cut the potatoes into 1/2-inch wedges. Scatter the potato wedges on large rimmed baking sheets, drizzle with 3 tablespoons of the olive oil and toss until coated. Season with salt and pepper and roast for about 25 minutes, until browned and crisp.
In a small bowl, whisk the remaining 1/4 cup of olive oil with the mustard and vinegar and season with salt and pepper. In a large bowl, toss the potatoes with the onion and arugula. Top with the dressing, toss again and serve right away.
3 pounds white potatoes, scrubbed
1/4 cup plus 3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons grainy mustard
1 1/2 tablespoons sherry vinegar
1 small sweet onion, thinly sliced
5 ounces baby arugula (6 cups)
Greens With Garlic and Chile
A simple classic you can use this week with your Mustard Greens (works great with Kale and Chard too).
1 bunch (about 1 lb.) greens of your choice
1 Tbsp. salt (for boiling water) plus more to taste
1 to 2 Tbsp. olive oil
1 to 3 cloves garlic, thinly sliced
1 to 3 whole, small dried chiles (such as arbol) or 1 fresh red chile such as fresno, sliced
Lemon juice (optional but delicious)
Bring a large pot of water to a boil. Meanwhile, clean greens and cut off any tough stems. Chop greens into fairly large pieces and set aside.
Add 1 tbsp. salt and chopped greens to boiling water (except for spinach, you can skip this step if using spinach). Cook until greens wilt, 30 seconds to 2 minutes depending on toughness of the greens you're using. Drain and immediately rinse with cold water until cool. Use your hands to squeeze out as much water as possible from the greens. Set aside.
Heat a large frying pan or saute pan over high heat. Add oil, garlic, and chile. Cook, stirring, until fragrant and just starting to turn golden, about 30 seconds. Add greens and stir to combine. Cover and cook, stirring occasionally, until greens are tender and flavors combine, 3 to 5 minutes. Serve greens hot, warm, or at room temperature.
Savory Green Sauce
Here's a more creative and involved way to use your mustard greens, turn them into a delicious sauce to go on potatoes or rice.
2 garlic cloves, peeled
1/2 cup yogurt or sour cream
1 teaspoon freshly grated horseradish root, or use prepared horseradish
2 cups mixed cooking greens and herbs, such as a combination of fresh spinach, young kale, or mustard greens
Fit a food processor with the metal blade. With the machine running, drop the garlic through the feed tube to mince the garlic. Add the yogurt and horseradish and pulse to combine. Add the greens and process until the greens are pureed. Serve the potatoes hot, with the sauce passed on the side.
If you'd prefer the sauce hot, add a little butter to a saute pan and melt it, then carefully heat the mixture while stirring.
With eggplant season starting, it's a good time to share this recipe again. Even folks who don't think they like eggplant have trouble not loving this delicious spread.
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Preheat an oven to 375°F.
Place the halved eggplant to an oiled baking sheet and bake until very soft, 15 to 25 minutes.
Remove from the oven, let cool slightly, and peel off and discard the skin.
Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste.
Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the parsley.