Storage and Use Tips
Mesclun - Our salad greens have made the transition from greenhouse-grown to field grown, and our fields are now covered in a beautiful array of colors! Our mesclun mix includes arugula, mustard greens, lettuces, tatsoi, and more. Perfect for salads, store in your crisper drawer for up to one week.
Chard - Chard is a leafy green vegetable that is related to beets and spinach. Some of the stems are multicolored, while others have white or red stems only. Chard is a delicious nutritious green, high in Vitamins A, K, and C. This green works great as a spinach substitute but needs to be cooked down a bit longer. It also works well in soups and stews, or sauteed as a side.
Napa Cabbage - Napa cabbage is a crispy cabbage that does well cooked or raw in salads. Pairs well with Asian dishes; in Korea it is pickled, salted, and flavored with ginger and chili peppers to make Korea's national dish, kimchi. Store in a sealed plastic bag in your refrigerator.
Basil - Both shares will receive basil this week. This versatile herb is a member of the mint family. It is a staple in Mediterranean cooking as well as other cuisines. The herb is highly aromatic, or put another way, the oils in basil are highly volatile. Thus, it is best to add the herb near the end of the cooking process, so it will retain its maximum essence and flavor. 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. Keep your basil out of the extreme cold as it could damage the fragile leaves.
- Kohlrabi is the vegetable in the full veggie bags this week that looks like a purple alien! To eat it, use a vegetable peeler to shave off the colorful outer skin, then dice or shave. It tastes a lot like broccoli stems, and is versatile and kid-friendly. It can be boiled, steamed, baked, or roasted, or eaten raw shaved in salads. Store loosely wrapped in plastic in the fridge.
Red Russian Kale - Full shares will have a bunch of kale. While these leaves are tender enough to eat raw, cooking adds a sweetness and tenderness that makes these greens just as versatile as spinach. Store in your crisper drawer loosely wrapped in plastic.
Radishes - 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.
Tomatoes - You've got it folks- it's tomato season! Store your tomatoes at room temperature, out of direct sunlight. An aerated basket it ideal, but they also do well in the paper bag they're sent out in. If you've sliced open a tomato and find yourself with a piece that you won't use in the next few hours, you can refrigerate this portion. One of the best ways to store these left over pieces is cut-side-down in a small bowl. Toss into salads, slice and put in sandwiches or burgers, roast them with balsamic, or eat them by the wedge with a sprinkle of salt.
Pearl Onions - Full share members will receive bunches of pearl onions. These small onions but have a mild, sweet flavor. They are often pickled, but also make a tasty addition to sautes and meat dishes. If you want to try a classic glazed pearl onion side, try this recipe.
Zucchini - This time of year, tender zukes are a treat. Store unwashed in the crisper. Use in a few days. Try grating it, sauteed lightly in butter. Or eat it raw in salads. Shred it and mix it into muffins or other baked goods. The possibilities are endless!
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 share includes: Lazy Lady Sweet Emotions Cheese, Tangletown Farm Eggs / Axel's Eggs, and Amir Habib's Shiitake Mushrooms!
Lazy Lady Sweet Emotions Cheese is made by Laini Fondiller, who runs the farm and takes great pride in producing high quality cheese from her Alpine goats, in an off-grid facility in Westfield VT! Laini has also got cows, chickens, and a vegetable garden. Her Sweet Emotions cheese is made with a mix of goat and cow's milk, and is a "bloomy rinded cheese with a soft and sometimes gooey texture." Yum!
Your Fresh Eggs
are from one of two local farms this week. Tangletown Farm is owned by Lila Bennett and Dave Robb. Together with their kids on their family farm in West Glover, they raise pasture-based hens on their land, and feed them Vermont grains and vegetables. These chickens have mobile coops to keep the pastures and their diets lush and healthy.
Axel's Eggs is run by 12 year old Axel McKenzie on his family's farm in Craftsbury. His hens also graze on open pastures and have a rich and varied diet.
Amir Hebib grows Shiitake Mushrooms in Colchester, in a mushroom house that consists of three main rooms. Amir is passionate about mushrooms, and sells them to local markets and restaurants. It's a pleasure to have these gems in the share this week. Keep them in the refrigerator in a loose paper bag for up to one week. Amir's favorite simple way to eat these mushrooms is to saute them in some butter, then add some eggs and scramble.
Tomato Salad with Goat Cheese and Basil
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 tablespoons chopped fresh basil
3-4 medium tomatoes, cored and cut into 1/2-inch-thick wedges (about 2 pounds)
1/3 cup small basil leaves
1.5 ounces goat cheese, crumbled (about 1/3 cup)
Combine first 5 ingredients in a large bowl, stirring with a whisk. Add chopped basil and tomato wedges; toss to coat. Cover and let stand for 1 hour, tossing occasionally. Top with basil leaves and goat cheese.
Quick Pickled Radishes
These quick-pickled radishes are easy, zesty, and make a fun addition to salads, tacos, sandwiches, and more!
1 pound radishes
1 bay leaf
1 tablespoon black peppercorns
2 dried chiles
2 cloves garlic, peeled and trimmed
6 sprigs fresh dill, rosemary, or other fresh herb
1 1/2 cup apple cider vinegar
2 tablespoons sugar
Trim the radishes, removing all greens, and then slice them, preferably using a food processor or mandoline slicer. And don't toss those radish tops! You can easily saute them with a little garlic and olive oil. They are edible! They also work great chopped up in a salad.
Pack the sliced radishes into a pint-sized mason jar along with the fresh dill or other herbs.
Add the vinegar, bay leaf, peppercorns, chiles, garlic and sugar to a small sauce pot and bring to a low simmer. Simmer for 5 minutes.
Transfer the pickling liquid to the mason jar, including all of the spices. It's not required but adding a slice of fresh lemon to the jar is a nice addition to this recipe, if you have some on hand.
If there is any room at the top, fill with water, making sure all of the radishes are covered.
Let the jar cool then place in the fridge and wait 24 hours before enjoying.
Recipe by Jerry James Stone, fromthegrapevine.com
Kale and Napa Cabbage Salad with Greek Yogurt Dressing
If you have chard or beet greens, you can substitute them in for kale in this salad.
1 bunch kale, washed and thinly sliced
4 ounces Napa cabbage, washed and chopped
2 green onions, sliced thinly
1 medium apple, cored and cut into ½" chunks
1 tablespoon fresh lemon juice
½ cup dried cranberries
? cup toasted, chopped pecans
½ cup Greek yogurt
3 tablespoons canola oil
1½ tablespoons apple cider vinegar
1 tablespoon honey
½ teaspoon lemon juice
salt and pepper, to taste
1 tablespoon freshly chopped parsley, dill, or other fresh herb
Place the kale, cabbage, and green onions into a large bowl. Place the apples into a small bowl and add the lemon juice. Stir to combine, then add the apples to the kale mixture with the cranberries and pecans. Toss gently, then set aside.
Place the Greek yogurt, canola oil, vinegar, honey, lemon juice, and salt and pepper to taste in a small bowl and whisk until incorporated. Stir in the fresh parsley. Pour the dressing over the salad and toss until the salad is evenly coated with the dressing. Enjoy!
Provencal Zucchini and Swiss Chard Tart
1 whole wheat pie pastry
1 pound Swiss chard
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 zucchini, cut in small dice
2 to 3 large garlic cloves, minced
1 teaspoon fresh thyme leaves, chopped
1 to 2 teaspoons chopped fresh rosemary
2 ounces Gruyère cheese, grated (1/2 cup)
3 large eggs, beaten
Salt and pepper
Bring a large pot of water to a boil while you stem the greens. Dice the stems and set aside. Blanch greens for one minute, until just tender. Using a slotted spoon, transfer to the ice water, then drain. Squeeze out excess water and chop.
Heat the oil over medium heat in a large nonstick skillet, and add the onion and diced chard stems. Cook, stirring, until tender, about five minutes. Stir in the zucchini and cook, stirring occasionally for about 10 minutes. Stir in the garlic, thyme and rosemary, and cook with the zucchini and onion for one or two minutes. Stir in the greens, toss everything together, and remove from the heat. Taste and season with salt and pepper. Beat the eggs in a large bowl. Stir in the zucchini mixture, and the Gruyère. Mix everything together.
Preheat the oven to 375. Line a tart pan with your pie crust. Fill the crust with the egg mixture. Place in the oven and bake 50 minutes, until set and beginning to color.
Silky Braised Chicken with Mushrooms and Pearl Onions
1 chicken (3 1/2 pounds), cut into 8 pieces, skin on
Salt and freshly ground black pepper
2 medium onions, cut into 1/8-inch-thick slices
2 cloves garlic, peeled and slightly crushed
40 sprigs fresh thyme, 3 to 4 bunches
2 dried bay leaves
2 sprigs fresh rosemary
2 cups Riesling wine
1 1/2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
3 tablespoons unsalted butter
5 ounces red pearl onions, peeled and halved (about 1 cup)
1/2 pound fresh mushrooms, cleaned, trimmed, and cut into 1-inch pieces
1/4 cup Madeira wine
5 teaspoons grainy mustard
10 strips best-quality bacon
Heat oven to 300 degrees. Sprinkle chicken pieces with salt and pepper.
Spread a third of the onion slices and all the garlic in the bottom of a 7-quart ovenproof casserole or Dutch oven. Scatter 5 sprigs thyme, 1 bay leaf, and 1 rosemary sprig over the onion layer. Lay half the chicken pieces on top of the herb layer. Repeat with another third of the onion slices, the same amounts of each of the herbs as before, and the remaining chicken pieces; finish with a layer of all the remaining onion slices. Pour Riesling and chicken stock over onions and chicken. Cover casserole, and place in the oven to cook until chicken is tender, about 1 hour and 15 minutes.
Remove chicken pieces from casserole, and let sit until cool enough to handle. Remove skin from chicken; cut each breast piece in half. Spread each chicken piece with 1/2 teaspoon mustard, season with salt and pepper, and top with sprigs of thyme. Set aside. With a ladle, remove about 1 cup of the chicken cooking liquid from casserole, straining it into a shallow bowl or fat separator; set aside to separate.
Melt butter in a large skillet over medium heat. Add pearl onions, and season with salt and pepper. Cook, shaking skillet often, until mushrooms soften and turn golden brown, 3 to 4 minutes. Add mushrooms, and season again with salt and pepper. Cook, shaking skillet often, until mushrooms soften and release their juice, 3 to 5 minutes. Cook until juice has evaporated, about 2 minutes. Add 2 tablespoons Madeira to skillet, and cook until evaporated, about 1 minute. Transfer mixture to a bowl, and set aside.
Return skillet to medium heat. Arrange 5 bacon strips in a single layer in skillet. Cook until bacon renders most of its fat and is golden brown. Place a piece of chicken on each piece of bacon and, using tongs, wrap chicken in bacon in a more or less haphazard way. Do not worry if chicken unwraps; it can be easily rewrapped before serving. Remove chicken from skillet, place on a platter, and cover with foil to keep warm. Drain fat from skillet. Repeat with remaining bacon and chicken.
Add reserved cooked mushrooms and onions and all the chicken to skillet. Add remaining 2 tablespoons Madeira and the reserved chicken cooking liquid, skimmed of fat. Cook until chicken and vegetables are hot. Serve.
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Pick-up Instructions! Please Review
Whether you are a seasoned CSA share member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!
Find your name on the Names List
- Find your name on the pick-up list and check it off. The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partner's name (only one of you is listed). Checking off your name lets us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partner's name, please don't take a share! Call or email us and we'll figure it out.
Check your share type on the Names List
. Share types are Localvore, Localvore Vegetarian, Half Veggie with Pantry, Half Veggie with Pantry Vegetarian, Veggie Only, Half Veggie Only, Pete's Pantry, Pete's Pantry Vegetarian, or Meat Share. If you are listed incorrectly or have questions, let us know.
Pick-Up Instructions - Select your items by following the Pick-Up Instructions. These are posted on a second clipboard or on an attached sheet. Follow the specific item list/instructions to assemble your share. The top section of the pick up list describes what to select for the vegetable only shares. The bottom section of the Pick-Up Instructions lists the localvore (non-vegetable) items that Localvore and Pantry members should select.
If you are sharing a share with someone - coordinate with your share-mate to make sure that you DON'T take double the amount of any items. All shares are packed and delivered to the sites are whole shares.
Please note that the first Meat Share pick up is not this week,
it is the first Wednesday (or Thursday) of every month, starting July 6th.
Which color bag do I take?
If you are a Half share member (with or without pantry) take a bright yellow bag shown in the picture of Erick, on the left.
If you are a Localvore or Veggie Only member take a tan / light green bag
shown in the picture of Kat, on the right.
You will also look for "out of bag" items (like tomatoes) if the pickup instructions indicate that you should. Localvore/Pantry items will need to be gathered from their respective bins/containers.