Join us THIS SATURDAY August 20th for our Open Farm Day!
We're Hiring! Spread the word- we are hiring for the CSA Manager position! Learn More Here.
Full Veggie Share
Mesclun, Kale, Head Lettuce, Celery,
Beets, Scallions, Beans, Peppers
(Out of the Bag: Corn! Melons!)
Head Lettuce, Beet Greens, Onions, Celery,
Fennel, Radishes, Beans, Euro Cumber
VT Fresh Fettuccini
Jasper Hill Harbison Cheese
Storage and Use Tips
Mesclun - This week's mesclun is a diverse mix of lettuce, kale, tatsoi, spinach, and more. Will make amazing salads. Store in the crisper drawer of your fridge for 3 to 7 days.
Bunched Beets - In Full share bags, these bunched beets were freshly harvested and have their tops on. You can eat beet greens as well as the roots. The tops are great in salads or sauteed. Beets are great this time of year grilled in a foil pouch with other veggies, or shaved thinly over salads.
Beet Greens - Half share members will have beet greens, the edible tops of beet plants. They're great for sauteeing or salads. Store in your crisper drawer loosely wrapped in plastic.
Celery - You can eat celery fresh (or make ants on a log for the kiddos in your life), or cook it up- its incredibly versatile and can add a great savory flavor to lots of dishes. The leaves are good eating too! Celery tops and leaves make a great flavorful addition to soups so chop any that you won't use and then freeze in plastic bags for use this Fall - you will be glad you did.
Fennel - Half share members will receive fennel this week. Fennel is crunchy and slightly sweet with the flavor of anise. It is delicious and slightly sweet served raw but is just as often served cooked on its own or in other dishes. Though most often associated with Italian cooking, it has an uncanny ability to blend with other flavors adding a light and fresh note. It is delightful in many dishes, and in soups and stews and sauces. To prepare, cut off the hard bottom and slice vertically or into quarters. The white bulb is great for fresh eating or in a dish. The green fronds are delightful in sauces or in salads.
Lettuce - These lettuce heads were made for you to devour. They are so delicate and succulent, and will make a great salad. These tender heads should be wrapped in plastic and stored in your crisper drawer. Perfect for salads, sandwiches, tacos, and more. Enjoy!
Kale - Full share members will have beautiful bunches of Kale this week.
Onions - This week, half share members will get fresh yellow or red onions. Great for flavoring almost any dish. Store in a cool, dark place.
Radishes - In Half share bags, these fresh red and pink radishes are delightfully crisp and their flavor ranges from mildly peppery to a bit sweet. They're a dainty, zesty and colorful little bites and are wonderful raw or equally as good cooked. Heating removes both the radishes' crunch and their peppery bite; to avoid that you can add them at the end of the cooking process. Try glazed radishes made by placing a 2:2:1 ratio of butter, sugar, white vinegar in a pan and gently cooking until diced or quartered radishes are tender and the liquid evaporates. Season with salt and pepper.
Scallions - Large share members will receive scallions this week. Often referred to as green onions, scallions are a young onion with a small, white tip and a bright green, tall stem. You can use the whole thing in a recipe or chop off the very bottom of the bulb, and then keep chopping up the stem until the chopped parts become less moist/crisp and more fibrous/leafy. The remaining parts make an excellent addition to soups or salads bringing a mild onion flavor and nice hint of color.They make a great addition to napa cabbage salads!
Beans - Fresh string beans this week for all both Full and Half share memberes.
Peppers - We welcome peppers to the scene this week for full share members! They're sweet and crunchy and are great chopped up into a salad or stir fry, or eaten raw. They also freeze beautifully and are so pricey off season that it's well worth doing so. Just core and deseed them, and then slice them up into quarters or slices or toss them into a freezer bag.
Cucumbers - Half share members will receive a Euro cuke this week. Will make nice salads combined with lettuce, radishes, fennel and onion.
Melons - Full share members ONLY will get either a watermelon or a cantaloupe this week! These are our first melons of the season- they are sweet and delicious and perfectly ripe. You can dig in right away!
Sweet Corn - Full share members ONLY will each take 4 ears of sweet corn! if you really need to store it for a day or two, pop it in the fridge, husks and all. Boil in a large pot of unsalted water for 2 minutes or less. If you are grilling, peel back the husks without removing them completely, remove the silk and "re-husk" the corn. Soak the corn for a good 20 minutes so it won't burn on the grill then grill for about 5 or 10 minutes over an open flame, slather with butter and salt and enjoy.
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section. I am sure you will find it useful.
|This week's Localvore/pantry share includes Tangletown Eggs, Vermont Fresh Fettuccine, and Jasper Hill Harbison Cheese!|
This week, you will receive fresh Pasture-Raised Eggs from Tangletown Farm. Lila and Dave of Tangletown Farm in West Glover are committed to quality and sustainability on their diversified farm, where they raise pastured meats and delicious eggs!
A small local Vermont company, Vermont Fresh Foods has been producing fresh pasta, ravioli, sauces and pesto since 1992. We are happy to introduce this fresh, local, organic, classic Fettuccine that owners Ken and Tricia Jarecki have made especially for our CSA! Fresh pasta is a simple pleasure and cooks in just a couple minutes. It makes a wonderful, quick and easy meal topped with our fresh veggies!
Harbison Cheese from Jasper Hill Farm has consistently taken home top honors in national and international competitions over the last four years. This cheese is named for Anne Harbison, affectionately known as the grandmother of Greensboro. Along with breathtaking views, traditions and people are part of what makes Vermont's working landscape special; they're proud to honor Ms. Harbison's contribution with this cheese. Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors. If the bark has fused with the outer rind, leave the bark intact and spoon out portions from the top. Don't be afraid of the greenish bluish mold on the outside- this is normal and can be peeled off or eaten around. Enjoy!
Green Bean and Pasta Salad
Here's an easy make ahead lunch.
8 ounces penne
1/2 lb green beans, halved crosswise
1/2 bunch leafy greens, chopped
1/4 cup chopped fresh flat-leaf parsley (or handful of chopped fennel)
1/4 c grated Parmesan
1/4 c olive oil
2 TB fresh lemon juice (or more to taste)
kosher salt and black pepper
Cook the pasta according to the package directions, adding the green beans during the last 3 minutes of cooking. Drain and run under cold water to cool.
Toss the cooled pasta and green beans with the red beans, parsley, Parmesan, olive oil, lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Divide the salad between 2-4 containers and refrigerate for up to 1 day.
Creamy Fennel and Greens SoupFor this recipe you can substitute various dark leafy greens - beet greens, collards, spinach etc. This soup can be made ahead and can be reheated and served hot or served cold. Gourmet 2010.1 tablespoon olive oil1 tablespoon unsalted butter1 fennel bulb, trimmed and chopped1 small onion, chopped1 pound mixed dark leafy greens such as collard and beet, coarse stems and center ribs discarded and leaves chopped6 cups water3 cups baby spinach (2 ounces)1/2 cup heavy cream1 tablespoon fresh lemon juiceGarnish: fennel fronds or chopped dillHeat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute.Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.
Grilled Green BeansGrilling? Don't feel like cooking inside? Fennel bulb and peppers would be great like this too.
Green beans (and/or fennel, peppers)Olive oilChopped Garlicsalt & pepper
On sheets of foil, toss green beans with olive oil, chopped garlic, salt, and pepper, then seal to make packets. Grill packets over medium heat (350° to 450°) until beans are tender, about 8 minutes.
Sesame Ginger Beet Greens or Kale
A simple side dish recipe for your beet greens or kale.
1/2 tbsp sesame seeds
4 cups loosely packed beet greens
1 tsp extra-virgin olive oil
1 clove garlic, minced
1 tsp grated gingerroot
1 pinch salt
1/2 tsp sesame oil
In small skillet over medium heat, toast sesame seeds until golden, about 3 minutes; set aside.
Trim stems from small young beet greens or remove centre rib from larger mature beet greens.
In large skillet, heat oil over medium-high heat. Add beet greens, garlic, ginger and salt. Cover and steam until greens are wilted, about 3 minutes. Drizzle with sesame oil; sprinkle with reserved sesame seeds.