Newsletter for July 22 (Cucumber and Black-Eyed Pea Salad)

Basil is back this week, along with beans, cucumbers, cabbage, and more. It’s supposed to be a hot week, so it would be a great week to try out some different cold salads. With this week’s share you could make a simple cucumber salad with fresh basil and a red wine vinaigrette, or a creamy coleslaw with finely chopped cabbage and carrots. It would also be a great week to try a cold bok choy salad with some sort of sweet and salty soy-based dressing, or a pasta salad with blanched green and yellow beans, thinly sliced kohlrabi (tastes like broccoli!), carrots, fresh herbs, and basic oil and vinegar dressing.

As I mentioned in the e-mail on Sunday night — don’t worry all you corn-lovers; despite the slow start we are growing TONS of corn, and once the later varieties start we should have plenty for a very long time. We rotate our crops for the health of the soil, and since corn is a great (disease-resistant) crop for the soil we grow acres and acres of it, especially later in the season. Please just let me know if you want to buy large quantities of corn (or anything else!) for canning or freezing and I will let you know when it will be available and what the price will be. We sell most items in bulk when we have plenty available, and we are always happy to help you if you want to put up large quantities of produce for the winter.

Bread and Coupons

This week we’re giving out Red Hen’s baguette (which makes fabulous bruschetta). We’re also giving everyone a coupon for a dollar off Vermont Creamery and Grafton Village Creamery cheese. All CSA members also get a coupon for 50 cents off Pennsylvania peaches and/or nectarines. We carry Pennsylvania peaches and nectarines every year, and they are delicious — much better than anything from California! The normal price is $2.49/lb, but CSA members get them for $1.99 with the coupon.

Shelling Peas

We are giving out shelling peas as an option this week. You don’t eat the pods of shelling peas (also called English Peas). In the past I’ve giving out recipe ideas for shelled peas, but honestly, the best thing to do with shelling peas is just eat them raw, shelling them as you go. (Kids especially like this for some reason!). The sugar in shelling peas turns to starch VERY quickly, so best to eat your peas ASAP. One bag (about a lb) might look like a lot, but it can be polished off in no time once you get the basics of shelling down!

Cucumber Recipes

Running out of ideas for using all your cucumbers? Here is a great slide show full of recipe ideas from Eating Well. Below is my favorite. I used fresh basil instead of the oregano and cannellini beans instead of the black-eyed peas. You could also use chopped tomato instead of the pepper.

Cucumber and Black-Eyed Pea Salad

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
  • Freshly ground pepper to taste
  • 4 cups peeled and diced cucumbers
  • 1 14-ounce can black-eyed peas, rinsed
  • 2/3 cup diced red bell pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup slivered red onion
  • 2 tablespoons chopped black olives

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

This Week’s Produce

Single Share:

1 basket berries (probably raspberries or blueberries) Or 1 $5.50 PYO voucher

1 bunch carrots

1 bunch basil or 1 cucumber

Coupon for $1 off local cheese AND coupon for 50 cents off Pennsylvania peaches and nectarines

Choose 3 options:

1 lb bag beans

1 bag shelling peas

3 summer squash and/or zucchini

1 head lettuce

1 bok choy

1 large or 2 small heads cabbage

1 bunch kale

Possible: turnips, Kohlrabi

Small Share:

1 basket berries (probably raspberries or blueberries) or 1 $5.50 PYO voucher

1 bunch carrots

2 cucumbers

1 bunch basil or 1 extra cucumber

Coupon for $1 off local cheese AND coupon for 50 cents off Pennsylvania peaches and nectarines

Choose 4 options

1 lb bag beans

1 bag shelling peas

3 summer squash and/or zucchini

1 head lettuce

1 bok choy

1 large or 2 small heads cabbage

1 bunch kale

Possible: turnips, Kohlrabi

Large share:

2 baskets berries (probably raspberries or blueberries) or 2 $5.50 PYO voucher

1 bunch carrots

2 cucumbers

2 bunches basil or 4 extra cucumbers

Coupon for $1 off local cheese AND coupon for 50 cents off Pennsylvania peaches and nectarines

Choose 5 options

1 lb bag beans

1 bag shelling peas

3 summer squash and/or zucchini

1 head lettuce

1 bok choy

1 large or 2 small heads cabbage

1 bunch kale

Possible: turnips, Kohlrabi

 

Leave a comment

Newsletter for July 15 (Easy Refrigerator Dilly Beans)

What a great season it has been so far! We’ve been getting just the right amount of rain and just the right amount of sun. We are hoping to give everyone raspberries this week, although I can’t say for sure; raspberries are incredibly fragile and perishable, so I always hate to promise that we will give them out since if it’s raining we can’t pick them, and they don’t keep very well.  If we don’t have enough raspberries on a particular day for whatever reason we will substitute strawberries or blueberries. We’re also giving everyone beans this week, as well as pickling cucumbers and dill. As I mentioned in the Sunday night email, this would be a great week to make refrigerator pickles or dilly beans! If you want to take an extra option instead of the beans or the cukes that’s fine.

It’s impossible to say for sure, but next week looks to be the start of the true mid-summer berries and veggies; we hope to give out blueberries and sweet corn! The beets and carrots are growing fast as well, but it might be a bit longer before we have enough to give these out. As for herbs, they’re coming in fast as well. Next week we will probably give out fresh cilantro.

Bread and Coupons

The bread this week is Red Hen’s Mad River Grain. We will also have coupons for a dollar off all of the cheese we’re selling on the stand (chevre from Vermont Creamery, Halfpipe from Mount Mansfield Creamery, and different cheddars from Grafton Village Creamery). We are hoping to get Pennsylvania peaches in by next week, so we should have a coupon for a discount on peaches next week as well.

Swiss Chard

Chard is one of the options again this week. In the past I’ve recommended wrapping a large chard leaf around a slice of tomato and a slice of feta cheese, tying the packet up with kitchen twine (or holding it together with a toothpick) and either grilling it over indirect heat or cooking the packet over medium heat in a saute pan. Another fun meal idea: Cook chicken on a bed of chard. Yum!

Pickles

While canning pickles can be a bit of a process, making refrigerator pickles is about as simple as it gets; you can simply make a brine (bring equal parts water and vinegar, along with some salt and/or sugar, to a boil), pour it over prepared veggies, and refrigerate. As long as you eat the pickles within the next few weeks you’ll be set. Add some fresh herbs, chilies, spices, and/or garlic to your prepared veggies before you pour the brine on top and you can customize the pickles to your own taste. To get more details about making refrigerator pickles at home check out this blogpost. Want to try canning? This post is a good place to start.

Quick Refrigerator Dilly Beans

(Recipe from Cooking Light Magazine)

You can double or triple this recipe and put the pickles in pint jars and store them in the fridge if you’d like. You can eat the beans after a few hours, but they are best after a few days!

  • 1/4 cup chopped fresh dill
  • 1/2 pound green beans, trimmed
  • 1 cup white wine vinegar
  • 1 cup water
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 teaspoons pickling spice
  • 1 garlic clove, peeled
  1. 1. Combine dill and green beans in a medium bowl.
  2. 2. Combine vinegar and the remaining ingredients in a small saucepan. Bring to a boil, and cook 1 minute or until sugar and salt dissolve. Pour over bean mixture. Let stand 2 hours.

This Week’s Produce

Single Share:

1 basket berries (probably 1 pint raspberries) or 1 $5.50 PYO voucher

1 lb string beans

1 bunch fresh dill or 3 pickling cucumbers

Choose 2 options (it’s always OK to take 2 of the same option!)

1 pint snow peas (might be replaced by sugar snap)

1.5 lbs summer squash and/or zucchini

1 bunch chard

4 regular cucumbers

1 head lettuce

Possible: large bunch basil, kohlrabi

Small Share:

1 basket berries (probably 1 pint raspberries) or 1 $5.50 PYO voucher

1 lb string beans

1 lb pickling cucumbers

1 bunch fresh dill or 3 extra pickling cucumbers

Choose 3 options

1 pint snow peas (might be replaced by sugar snap)

1.5 lbs summer squash and/or zucchini

1 bunch chard

4 regular cucumbers

1 head lettuce

Possible: large bunch basil, kohlrabi

Large Share:

2 basket berries (probably raspberries) or 1 $5.50 PYO voucher

1 lb string beans

1 lb pickling cucumbers

2 bunches dill or 6 extra pickling cucumbers

1 bunch beets (or 1 extra lb string beans)

Choose 3 options

1 pint snow peas (might be replaced by sugar snap)

1.5 lbs summer squash and/or zucchini

1 bunch chard

4 regular cucumbers

1 head lettuce

Possible: large bunch basil, kohlrabi

Leave a comment

Newsletter for July 8 (Sauteed Summer Squash and Peas with Fresh Basil)

So far we have been having a fantastic season, and the summer veggies and berries are coming in fast! We’re giving out peas, cucumbers, and basil this week, and beans, corn and blueberries aren’t far off. We’ve actually already started harvesting beans, although there’s not enough to give out to all CSA members quite yet. We plant lots of fields of most vegetables, so we are able to harvest summer favorites like beans, squash, cucumbers and corn right up until we get a frost in the fall. We just grow and harvest peas in the early part of the season, though, so we will only have these until mid-July. This is probably the last of the strawberries too, so enjoy them while they last!

PYO Berries

We are still picking strawberries in both locations, but the picking is day-by-day; you probably want to call first if you’re planning to come strawberry picking, especially later in the week. We are open for raspberry picking in both locations, and the summer raspberries usually last until late July or early August (we also have fall raspberries). The PYO raspberries are $4.50 for a pint and $9 for a quart. Keep an eye on the Free Press, Colchester Sun, and Essex Reporter for PYO raspberry coupons and sales! Blueberry picking could start as early as next weekend, but we haven’t yet set the price on PYO blueberries.

Bread and Cheese

The bread this week is Red Hen’s Cyrus Pringle. As we did last week, we will have coupons for $1 off local cheese. We will have Mount Mansfield Creamery’s Halfpipe and Grafton Village cheese again, as Chevre and Bonne Bouche from Vermont Creamery.

Strawberry Recipes

I never get sick of strawberries that have been sliced, sprinkled with sugar, and drizzled with heavy cream, but if you want to try something new and different this Yankee Kitchen Ninja blogpost is full of links to great ideas, from cocktails to salads to gluten free baked treats!

Baby Bok Choy

Baby bok choy is great on the grill; I like it just cut in half, brushed with with a soy-sauce based vinaigrette, and then grilled over direct heat. If you want your bok choy to be a nice and soft you can also microwave it for a few minutes first, as they recommend in this foodnetwork.com recipe. Be sure to rinse well AFTER slicing the bok choy in half to really clean out all the grit between the leaves.

Peas

We will be giving out either snow peas or sugar snap peas this week. Both types of pea can be eaten whole, and they are both fantastic raw, or sauteed in butter or oil.

Sauteed Summer Squash and Peas with Fresh Basil

This is a great way to enjoy both peas and fresh basil. You can use zucchini instead of summer squash, but the dish looks prettier with the yellow summer squash.

1 tablespoon butter

1 medium summer squash, cut in half and then sliced into thin half-moon shaped pieces

1 pint snow or sugar snap peas, stems removed

Roughly chopped leaves from 1 bunch basil

Salt and pepper

Heat butter in large saute pan over high heat until melted. Add peas and squash. Saute, stirring often, until squash is browned and peas are cooked through, about 8 minutes. Remove from heat and add basil. Add salt and pepper to taste.

This Week’s Produce

Single Shares:

1 quart strawberries or 1 $6 PYO voucher

1 cucumber

1 bunch basil or 1 extra cucumber

1 pint snow peas (might be replaced by sugar snap peas)

Choose 2 options:

1 head lettuce

1 bunch kale

1.5 lbs summer squash

1.5 lbs zucchini

1 $3 PYO voucher

2 baby bok choy

Possibly: kohlrabi

Small Shares:

1 quart strawberries or $6 PYO voucher

2 cucumbers

1 bunch basil or 1 extra cucumber

1 pint snow peas (might be replaced by sugar snap peas)

Choose 3 options:

1 head lettuce

1 bunch kale

1.5 lbs summer squash

1.5 lbs zucchini

1 $3 PYO voucher

2 baby bok choy

Possibly: kohlrabi

Large Shares:

2 quarts strawberries

2 cucumbers

2 bunches basil or 2 extra cucumbers

1 pint snow peas (might be replaced by sugar snap peas)

Choose 4 options:

1 head lettuce

1 bunch kale

1.5 lbs summer squash

1.5 lbs zucchini

1 $3 PYO voucher

2 baby bok choy

Possibly: kohlrabi

 

Leave a comment

Newsletter for July 1 (Instant Strawberry Ice Cream)

The strawberries are still going strong, and we have lots of different types of greens available this week, along with plenty of squash. We just started harvesting our first field of peas last week, and we have enough snow peas to give some to the large shares — hopefully next week we will have enough for everyone! I’m hoping we’ll have some broccoli next week too, and maybe even cucumbers. Beans, corn, and blueberries are just a few weeks away as well!

Beet Greens and Chard

Beet greens and chard are closely related, and they have a similar earthy, slightly bitter taste (a bit like spinach). The beet greens we are giving out are young, and might have tiny little beets on them. I usually cut these off, slice them up, and cook them right along with the greens. If you are feeling decadent beet greens are great cooked with bacon and onions. If you are feeling healthy either green is also good cooked with olive oil and garlic.  A little cider vinegar at the end of cooking is always good, too!

Berry picking

We should have strawberry picking for at least another week in both locations, and there are even some ripe raspberries in Colchester, so you can use your PYO vouchers, if you have any, on raspberries too! My guess is that Essex will have PYO raspberries by the weekend. We should have blueberries at both locations in a few weeks as well.

Rhubarb

If you want to use some of your strawberries to make jam, I’d recommend adding rhubarb; the combination of sweet berries and sour rhubarb is pretty unbeatable, and way more interesting than plain strawberry! Here’s a great, easy-to follow recipe for strawberry rhubarb jam (with pictures).

Want to wait until winter to steam up your kitchen making jam? Both rhubarb and strawberries freeze well, and can be thawed out and turned into sauce or jam. To freeze berries just hull and freeze on a baking sheet, then put in a freezer-proof zip-lock bag after they’re solid (you can cut them up before freezing too if you want). To freeze rhubarb just clean the stalks, cut into 1/2 inch chunks, and put in a zip-lock. Both will last for about 6 months in the freezer. The more air you can remove from the ziplock before freezing the better.

Bread and Cheese

The bread this week is Crossett Hill Batard on Tuesday and Thursday and Pain au Levain on Wednesday (because of Red Hen’s baking schedule we couldn’t give out the same bread every day). We will also have coupons for a dollar off Mount Mansfield Creamery cheese (Halfpipe) for as long as the cheese lasts (we got 50 pieces). If we sell out we will know to get more next time!

Instant Strawberry Ice Cream

This amazing ice cream recipe can be made with just a freezer and a blender. No ice cream maker needed! The recipe is by food writer Ruth Reichl and came to me via (much missed!) farmstand employee/CSA assistant Kathryn.

INGREDIENTS

18 ounces (about a pint) fresh strawberries from the farmer’s market

1/4 cup sugar, plus more for sprinkling

1 cup heavy cream

Wash and stem your berries, and cut them into large chunks (leave them whole if they’re very small). Sprinkle the berries liberally with sugar and put them in the freezer until they are frozen solid. (You can do this ahead of time, put the berries into plastic bags, and have them on hand whenever you want them.)

Just before serving, mix the cream with the sugar.

Put the frozen berries into a blender, and slowly add the cream, stopping to stir from time to time. Blend until it has come together into a cool, gorgeously pink, iced cream.

Serve immediately; this is best when it is freshly made, although it will keep in the freezer for a few weeks.

This Week’s Produce

Single Share:

1 pint strawberries or 1 $3 PYO voucher

1 head lettuce

1 lb summer squash (will probably have zucchini as well)

Choose 3 options:

(Just ask if you want extra lettuce or squash as an option)

1 bunch beet green

1 bunch small turnips

1 lb rhubarb

1 large bok choy

1 bunch chard

1 bunch arugula

1 $3 PYO voucher

possible extra option: strawberries

Small Share

1 quart strawberries or 1 $6 PYO voucher

1 head lettuce

1 lb summer squash (will probably have zucchini as well)

Choose 4 options:

(Just ask if you want extra lettuce or squash as an option)

1 bunch beet green

1 bunch small turnips

1 lb rhubarb

1 large bok choy

1 bunch chard

1 bunch arugula

1 $3 PYO voucher

possible extra option: strawberries

Large Share:

2 quarts strawberries

1 head lettuce

2 lbs summer squash (will probably have zucchini as well)

1 quart snow peas

Choose 4 options:

(Just ask if you want extra lettuce or squash as an option)

1 bunch beet green

1 bunch small turnips

1 lb rhubarb

1 large bok choy

1 bunch chard

1 bunch arugula

1 $3 PYO voucher

possible extra option: strawberries

Leave a comment

Newsletter for June 24, 2014 (Pasta with Zucchini and Fresh Oregano)

We have summer squash and/or zucchini for everyone this week, which would go very well with the fresh oregano (see recipe below!). Besides the strawberries that everyone’s getting, the share is also full of greens…. If you’ve never tried braised kale or sautéed bok choy with scallions, this is the week to do it! You also have the choice this week to skip the early greens and take PYO vouchers for your options — a $3 voucher will get you a bit over a pound of strawberries if you pick them yourself. If the the week heats up and we have enough berries we will also make already picked pints of strawberries one of the “options”.

Berry picking

As I mentioned in the Sunday night e-mail, the picking has been a bit tough, especially in Essex, due to the cold nights and cooler days (there’s a great crop of berries — they’re just taking their time to ripen!) The ten day forecast looks promising, though, and we have some late varieties that should be ready soon. Call first, especially if it’s the weekend, but there should be plenty of great picking in the near future in both Essex and Colchester!

Bread

The bread this week will by Cyrus Pringle on Tuesday, and Ciabatta on Wednesday and Thursday. This is the last week you can add bread onto your share if you haven’t already!

Bok choy

We gave out a variety of baby bok choy last week, and this week we’ll have the more typical large white bok choy with dark green leaves. I love to sauté either variety with scallions and Asian flavors (soy or fish sauce, sesame oil, garlic, red pepper flakes). Check out these healthy bok choy recipes from Eating Well magazine for more ideas.

Kale

Kale is actually a really versatile vegetable — you can add it to a spicy sausage and potato soup, turn it into salty “chips”, make a healthy kale salad with seeds and dried fruit, or cook it in stock until it’s no longer even the slightest bit tough or chewy. I’m sure I’ve linked to it before, but my favorite kale recipe (and a great one for people who are new to kale’s charms) is this one for braised kale from The Food Network:

Zucchini and Summer Squash

Zucchini and summer squash are delicious sliced lengthwise and grilled. You can also slice either type of squash lengthwise and brown the slices in butter over high heat and then top with a little bit of parmesan (this makes a great breakfast with an over-easy egg and some slices of tomato). Both types of squash also taste fantastic in pasta dishes, like this one:

Pasta with Zucchini and Oregano

(From Epicurious.com)

 

  • 1 pound campanelle (trumpet-shaped pasta) or orecchiette (little ear-shaped pasta)
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 pounds zucchini, trimmed, cut into 1/3-inch-thick slices
  • 6 garlic cloves, chopped
  • 2 tablespoons chopped fresh oregano
  • 1/2 cup grated pecorino cheese, plus additional for sprinkling

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.

Heat 2 tablespoons oil in heavy large skillet over high heat. Add zucchini; sauté until tender and beginning to brown, about 8 minutes. Mix in garlic and oregano; remove from heat. Add the remaining oil to the pasta along with the zucchini-garlic mixture and toss, then add reserved pasta cooking liquid by 1/4 cupfuls as needed to moisten. Add 1/2 cup cheese; stir until melted. Transfer to large bowl. Serve, passing additional cheese for sprinkling.

This Week’s Produce

Single Share:

 

1 quart strawberries or $ PYO voucher

1 head lettuce or 1 bunch oregano or mint

1 lb zucchini (may be replaced by summer squash)

 

Choose 2 options:

 

1 large bok choy

1 bunch kale

1 head lettuce

1 bunch scallions (may be replaced by radishes)

$3 PYO voucher

Possibly: swiss chard

Possibly: pint of strawberries

 

Small Share:

 

1 quart strawberries or $ PYO voucher

1 head lettuce

1 bunch oregano or mint

1.5 lb zucchini (may be replaced by summer squash)

 

Choose 3 options:

 

1 large bok choy

1 bunch kale

1 head lettuce

1 bunch scallions (may be replaced by radishes)

$3 PYO voucher

Possibly: swiss chard

Possibly: pint of strawberries

 

Large Share

 

2 quarts strawberries

1 head lettuce

1 bunch beet greens (or 1 extra head lettuce)

2 bunches oregano or mint

2 lbs zucchini (may be replaced by summer squash)

 

Choose 4 options:

 

1 large bok choy

1 bunch kale

1 head lettuce

1 bunch scallions (may be replaced by radishes)

$3 PYO voucher

Possibly: swiss chard

Possibly: pint of strawberries

 

Leave a comment

Newsletter for June 17th, 2014 (Strawberry Rhubarb Smoothie)

Newsletter for June 17th, 2014

We planted lots of quick-growing vegetables like bok choy, radishes, greens, and kohlrabi this spring with the CSA in mind. Luckily for us, everything worked out as planned, and it’s all ready for the first week! Fans of more mainstream veggies (zucchini, peas, beans, corn) have no fear — they’ll be ready soon. We should also have chard, kale, and scallions next week, as well as the option to choose berries OR a PYO voucher.

Pick-Your-Own Strawberries

We hope to open the pick-your own fields late in the week, although, like everything else, it all depends on the weather. We like to have plenty of berries in the field when we open, so we generally wait until the season’s in full swing. The strawberries started late this year, due to the cold April, but it’s looking like it’s going to be a fantastic season!

Kohlrabi

Kohlrabi is a sweet little turnip-y vegetable that can be sliced and eaten raw in a salad, or cooked in any variety of ways — steamed, mashed roasted, boiled…. Kohlrabi root tastes like broccoli, and the often overlooked leaves are delicious braised, sautéed, and in soups. For all sorts of ideas for using kohlrabi check out http://www.huffingtonpost.com/2012/06/15/kohlrabi-recipes_n_1597114.html#slide=1097731

Recipes

I’ll include a recipe or two in the weekly newsletter, and will try to link to recipes and recipe ideas online. CSA members also often share links on the CSA Facebook page (https://www.facebook.com/pages/Paul-Mazzas-CSA/121490184558673). Another wonderful resourse for recipes is the fantastic Yankee Kitchen Ninja blog (http://www.yankeekitchenninja.com/). Jericho resident Jules has a weekly “CSA rescue” section in which she gives the reader all sorts of great recipes for items that they might find in their CSA share and not know what to do with. She’s covered chives, rhubarb, and radishes so far this year, and in the past she’s given out great recipe ideas for kohlrabi and bok choy. She even takes requests!

Strawberry Rhubarb Smoothie

Instead of the typical strawberry rhubarb pie or crisp, I thought it might be fun to include a recipe for a strawberry rhubarb smoothie this season. Most of the recipes online use raw rhubarb, which is fine, but the when I tried them they didn’t have that wonderful cooked rhubarb taste that most people associate with strawberry rhubarb pie. So I decided to try combining a cooked rhubarb sauce, frozen berries, and a little plain yogurt and juice. Completely delicious! You can also freeze your rhubarb sauce in an ice cube tray and use a few cubes of frozen rhubarb and fresh berries in your smoothie.The trick is to make sure about half of your fruit is frozen so your smoothie will be thick and frosty, but will still blend without too much trouble.

Rhubarb Sauce:

Combine 1 lb chopped rhubarb, ⅓ cup sugar (or other sweetener), and just a few tablespoons of water (to keep everything from burning) in a saucepan. Cook over medium-high heat, stirring often, until you get a sauce (about 10 minutes). Add some more sugar to taste if the sauce is too sour for you. That’s it! You can add this sauce to yogurt or ice cream, or use it in this smoothie. The sauce will keep for up to 2 weeks in the fridge.

For 1 smoothie (can be doubled)

Puree the following ingredients in a blender until smooth:

5-6 frozen strawberries

1/3 cup rhubarb sauce

1/4 cup plain yogurt

1/8-1/4 cup juice or water (cranberry or pomegranate juice is good if you have it)

You can also add half a ripe banana to bulk the smoothie up, but I like it just as is. Tastes like summer!

This Week’s Produce

Small Shares:
1 quart strawberries
1 lb rhubarb
fresh chives or mint
1 head lettuce
1 bunch radishes (or 1 extra head lettuce)
Choose 2 options:
Bok choy
I bunch kohlrabi
1 bunch arugula
1 bunch mixed young lettuce
Single Shares:
1 pint strawberries
1 lb rhubarb
fresh chives or mint or radishes
1 head lettuce
Choose 2 options:
Bok choy
I bunch kohlrabi
1 bunch arugula
1 bunch mixed young lettuce
Large Share:
2 quarts strawberries
1.5 lbs rhubarb
fresh chives or mint
2 heads lettuce
1 bunch radishes
Choose 3 options:
Bok choy
I bunch kohlrabi
1 bunch arugula
1 bunch mixed young lettuce

 

Leave a comment

Newsletter for October 22 (Irish Beef Stew)

It’s the last week of the CSA and I’m happy that we still have so many items to offer. Besides everything I mentioned in the e-mail I sent out on Monday morning, we will also have parsnips and potatoes! This week would be a good one to make a potato, kale, and sausage soup, or stew with potatoes, parsnips, and carrots. You could also roast the beets, carrots, and potatoes together (just peel, cut into similar sizes, toss with olive oil and seasonings, and cook at 400 degrees on a baking pan). Since we’re going to have little grape tomatoes this week, it also would be a fun week to make kabobs with peppers, grape tomatoes, and onions. Yum!

It’s another all-option week. Small shares get 7 options, single shares 5 ½, and large shares 10. Everyone will also get a coupon for money off VT apples (1/2 peck bag for $2.99)

Options:

4 lbs. white potatoes

1.2 lbs. parsnips

1 pint grape tomatoes

1.5 lbs. bell peppers

1.2 lbs. carrots

1.2 lbs. beets

1 large bunch kale

2 carnival squash

1 pie pumpkin (also can be used for decoration)

Possibly: turnips chard, roma tomatoes, zucchini, brussels sprouts

Bread

The bread this week is Red Hen’s Ciabatta, back by popular demand!

 Signing up for next year

All 2013 CSA members who wish to join again in 2014 will be able to. As I did last week, I will have envelopes out for you to self-address if you’d like the sign-up info for 2014 in the mail next March. If you filled out an envelope last week, or if you don’t plan to join again or would like to just receive the info via e-mail (I will e-mail everyone in March), no need to fill out an envelope. Thanks again for saving me countless hours of work this winter!

Vouchers

If you have any missed-share vouchers, be sure to use them before the stands close on October 31! Remember, you are more than welcome to use your voucher for any produce item on the stand. You can also use it to buy pumpkins, decorative gourds, or even corn stalks. The vouchers can be used at either stand. Essex is open from 8 to 6:30 every day. Right now Colchester is just open from 12 to 6 Thursday through Sunday.

If you have any left over PYO vouchers and don’t want to pick raspberries in the next week or so (believe it or not, we still have some to pick!), just bring them in to me this week and I will give you extra produce with your regular share.

Feedback

Have any thoughts about how we can improve the CSA next year? I’d love to hear them! Please e-mail me – we appreciate your feedback!

Irish Beef Stew

You could substitute some parsnips for half of the potatoes in this recipe if you’d like. You could also skip some of the beef stock and add some dark ale. . .

(Recipe from Bon Appetit, March 2001)

  • 1/4 cup vegetable oil
  • 1 1/4 pounds stew beef, cut      into 1-inch pieces
  • 6 large garlic cloves,      minced
  • 8 cups beef stock or canned      beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire      sauce
  • 2 bay leaves
  • 2 tablespoons (1/4 stick)      butter
  • 3 pounds russet potatoes,      peeled, cut into 1/2-inch pieces (about 7 cups)
  • 1 large onion, chopped
  • 2 cups 1/2-inch pieces      peeled carrots
  • 2 tablespoons chopped fresh      parsley

Preparation

Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

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