Newsletter for September 9 (Kale Salad with Beets and Maple Vinaigrette)

We’re starting to get into the autumn portion of the CSA, which means squash, potatoes, hearty greens, and apples. We will also continue to offer many summer veggies (corn, cucumbers, zucchini, peppers, tomatoes, beans), since we grow these up until we get a frost, which generally doesn’t happen until early October. We also grow lots of broccoli and sweet potatoes in the fall, as well as cauliflower and brussel sprouts. Not all of these crops thrive every year, so I can’t promise we’ll be able to offer all of them, but I am hopefully that there will be new items to look forward to towards the beginning of October or perhaps even sooner!

Bread and Coupons

The bread this week is Waitsfield Common. As always, local cheese will be a dollar off for CSA members. This week we have some new cheeses, including fresh Maplebrook Farm fresh mozzarella!

PYO Apples

Everyone will have a choice of some sort of fruit this week (probably small watermelons or ginger gold apples), or a voucher for a ½ peck PYO apples. In Colchester there are macintosh apples to pick, and in Essex there are a variety of early apples, including ginger golds and macs. The trees in both locations are young and a dwarf variety, so the picking is easy for kids and adults alike.

Butternut Squash

Butternut squash is a good all-purpose winter squash. Unlike some other varieties, it is fairly easy to peel and cut into chunks, making it great for all sorts of dishes. I love to make soup, and I generally start with raw squash. If you have the time, though, and don’t want the hassle of peeling and chopping your squash, you can just cut it in half, scoop out the seeds, and roast it as is. When the squash is cooked through (this can take over an hour), just scoop out the flesh and use it in your recipe.

 

Butternut squash soup is pretty simple — you start with lots of sauteed onions, add some raw or cooked squash and stock, and, when everything is soft, you puree your soup up in a blender (or with a hand-held blender). You can add things to the onions (I like apples and sage, but curry powder is great too), add things when you add the squash (a peeled, cubed potato adds some creaminess and body), or add things after the soup has been pureed (cream, milk, or coconut milk). You want to make sure you season the soup with lots of salt and pepper at the end, and you can garnish each bowl with yogurt, sour cream, or fresh herbs. Here is a recipe that’s a good starting off point.

Kale

Fall is a great time for kale salad – particularly one with sweet beets, candied walnuts, and maple vinaigrette (I had a similar dish at the new Jericho Cafe and Tavern recently; it was fantastic!)

Kale Salad with Beets and Maple Vinaigrette

For Maple Vinaigrette (from Eating Well Magazine)

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 2 teaspoons pure maple syrup

  • 2 teaspoons whole-grain mustard

  • Salt & freshly ground pepper, to taste

  • Combine oil, vinegar, maple syrup and mustard in a small bowl or a jar with a tight-fitting lid; whisk or shake until well blended. Season with salt and pepper.

Kale Salad

1 bunch kale

3-4 tablespoons maple vinaigrette

3 medium beets, cooked, peeled, and sliced (still warm is best)

candied walnuts

gorgonzola cheese

Wash kale and remove center ribs. Chop into bite-sized pieces and toss with vinaigrette and sliced beets. Serve at room temperature with cheese and walnuts sprinkled on top.

Single Share

Fruit (TBA — probably watermelon or apples) OR voucher for 1/2 peck PYO apples

2 lbs yukon gold potatoes

1 bunch fresh sage OR 1 cucumber

Choose 3 options

1 butternut squash

5 ears corn

1.2 lbs beets

1 lb yellow beans

1+ lb roma tomatoes

1 lb tomatillos

1 bunch kale

1 $3 PYO berry voucher

Possible: variety peppers

Small Share

Fruit (TBA — probably watermelon or apples) OR voucher for 1/2 peck PYO apples

3 lbs yukon gold potatoes

1 cucumber

1 bunch fresh sage OR 1 extra cuke

Choose 4 options

1 butternut squash

5 ears corn

1.2 lbs beets

1 lb yellow beans

1+ lb roma tomatoes

1 lb tomatillos

1 bunch kale

1 $3 PYO berry voucher

Possible: variety peppers

Large Share

Fruit x 2 (TBA — probably watermelon or apples) OR 2 vouchers for 1/2 peck PYO apples

5 lbs yukon gold potatoes

1 cucumber

1 bunch fresh sage OR 1 extra cuke

1 lb carrots

Choose 5 options

1 butternut squash

5 ears corn

1.2 lbs beets

1 lb yellow beans

1+ lb roma tomatoes

1 lb tomatillos

1 bunch kale

1 $3 PYO berry voucher

Possible: variety peppers

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Newsletter for September 2 (Linguine with Summer Vegetables and Goat Cheese)

Besides the PYO apple option this week is full of late summer veggies. If you wanted to take most (or all) of your options in tomatoes you could make a batch of crock pot tomato sauce or vegetarian chili with sweet corn. We also have tomatillos again this week, so you could try your hand at chili verde. And of course, if all else fails, fresh veggies with pasta and cheese (see recipe below) is always delicious!

As you can probably tell, the season continues to be fantastic, and we are busier than ever. The labor day weekend is a big one for corn, so we always have tons of it this time in the season. Feel free to take all your options in corn if you want to do some freezing, or even to ask to buy a bag (5 dozen) when you pick up — we have plenty!

Bread and Coupons

The bread this week is Ciabatta, and CSA members also save $1 on local cheese.

Pick-Your-Own

Besides the pick-your-own apples, we still have plenty of PYO berries. The blueberries are slowing down a bit, but they’re still out there, and we will have raspberries until will get a frost. The fall raspberries ripen slower than the summer ones, and the season is longer, so when we pick for the stand we can only get 4 or 5 flats at a time — not nearly enough to give out to all CSA members. We do often have them for sale on the stand, though, and the picking is good, although not quite as fast as it is in the summer!

If you decide to pick apples — either on the pick-up day or another time — there will be info (including a map to the apple field) at pick-up. We have different types of apples at the different pick-up locations, but I will also include info about the apples at pick-up.

Linguine with Summer Vegetables and Goat Cheese

This easy-to-adapt recipe is from Real Simple magazine. The toasted walnuts and goat cheese are a great combo with the mix of summer veggies, but you could also try it with feta and pine nuts.

Ingredients

Directions

  1. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
  3. Heat the oil in a large skillet over medium heat. Add the corn, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.
  4. Add the cooked corn, tomatoes, zucchini, and ½ cup of the cooking water to the pot with the pasta. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce).
  5. Season with salt and pepper and serve sprinkled with the oregano, walnuts, and goat cheese.

This week’s Produce

5 roma tomatoes

1 lb carrots or parsnips

1 lb pickling cukes (or 1 extra option)

Choose 4 options:

4 ears corn

2 summer squash or 2 zucchini

1 large or 2 small tomatoes

1 bunch kale

1 cabbage

.75 lb tomatillos

.5 lbs hot peppers

1 half peck Pick-your-own apples (counts as 2 options!)

Possible: Gladioluses, ½ pints grape tomatoes

Small Share:

1 pint grape tomatoes or 7 roma

1 lb carrots or parsnips

1.5 lbs pickling cukes

Choose 5 options

4 ears corn

2 summer squash or 2 zucchini

1 large or 2 small tomatoes

1 bunch kale

1 cabbage

.75 lb tomatillos

.5 lbs hot peppers

1 half peck Pick-your-own apples (counts as 2 options!)

Possible: Gladioluses, ½ pints grape tomatoes

Large Share:

2 pints grape tomatoes or 14 roma

2 lbs carrots or parsnips

2 lbs pickling cukes (or 2 extra options)

3 lbs white potatoes (or 1 extra option)

Choose 5 options:

4 ears corn

2 summer squash or 2 zucchini

1 large or 2 small tomatoes

1 bunch kale

1 cabbage

.75 lb tomatillos

.5 lbs hot peppers

1 half peck Pick-your-own apples (counts as 2 options!)

Possible: Gladioluses, ½ pints grape tomatoes

 

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Newsletter for August 26 (Salsa Verde)

We got the potato digger out and now we are harvesting potatoes in earnest, so CSA members will start to get more. We’ve also started harvesting the first winter squash, and I’m hoping we’ll be able to offer spaghetti squash this week. Believe it or not, the blueberries are still going strong, too — I went out to the Essex berry fields on Sunday evening and the 6 late rows were loaded with ripe berries. The Colchester PYO berry fields also have plenty of berries. Although we will have pick-your-own raspberries until the first frost, my guess is that this will be the last week with really good blueberry picking at both locations. If you come to use your PYO vouchers in Essex this week just make sure you get good directions at the stand so you can find the late berries, and walk down the rows almost to the end.  I can guarantee it won’t take long to pick as many blueberries as you want!

Bread and Coupons

The bread this week is Mad River Grain. We will also have coupons for $1 cheese, and possible more CSA member discounts to be announced.

Eggplant

One of my favorite things to do with eggplant is to make a stew-like dish with potato, tomato, eggplant, onion, and spices. Here is a great recipe from from a past newsletter (just scroll down a bit). You can also check out this collection of healthy eggplant recipes from Eating Well Magazine.

Tomatillos

We’re giving out tomatillos this week. Tomatillos are little green fruit with a sweet-tart taste. They are the traditional base for salsa verde, which is fantastic on grilled meat, fried eggs, or in tacos or fajitas. Here is a basic recipe from July’s Bon Appetit magazine. You can make it even more delicious by grilling or roasting your tomatillos first!

Salsa Verde

  • 1 pound tomatillos, husked, rinsed, quartered
  • ½ medium onion, coarsely chopped
  • 1 garlic clove, crushed
  • 1 serrano chile, seeds removed if desired, coarsely chopped
  • ¼ cup fresh cilantro leaves with tender stems
  • Kosher salt
  • Purée tomatillos, onion, garlic, chile, and cilantro in a blender, adding water as needed, until smooth; season with salt.

More Recipes

Looking for something very easy to do with patty pan squash? Try chopping one or two up and cooking the pieces in oil over high heat until they are soft and starting to brown. Then add a few chopped roma tomatoes (or halved grape tomatoes) and lots of thinly sliced garlic and continue to cook over high heat for another 3 minutes or so. Add salt and pepper and serve tossed with pasta or as a side dish. It’s not the prettiest dish but it’s tasty, healthy, and only takes about 10 minutes!

Single Share:

2 lbs potatoes

4 ears corn

1 pint grape tomatoes or 1.5 lbs roma tomatoes

Choose 3 options:

1 $3 PYO voucher

1.5 lbs eggplant

1.5 lbs bell peppers

1.5 lbs pickling cucumbers

1 lb carrots

1 bunch chard

6 patty pan squash

1 lb tomatillos

Possible: spaghetti squash, broccoli, kale

Small Share:

3 lbs potatoes

6 ears corn

1 pint grape tomatoes or 1.5 lbs roma tomatoes

Choose 4 options:

1 $3 PYO voucher

1.5 lbs eggplant

1.5 lbs bell peppers

1.5 lbs pickling cucumbers

1 lb carrots

1 bunch chard

6 patty pan squash

1 lb tomatillos

Possible: spaghetti squash, broccoli, kale

Large share:

4 lbs potatoes

8 ears corn

2 pint grape tomatoes or 3 lbs roma tomatoes

1 lb beets or 1 extra option

Choose 4 options:

1 $3 PYO voucher

1.5 lbs eggplant

1.5 lbs bell peppers

1.5 lbs pickling cucumbers

1 lb carrots

1 bunch chard

6 patty pan squash

1 lb tomatillos

Possible: spaghetti squash, broccoli, kale

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Newsletter for August 19 (Gazpacho with Sweet Corn)

Sweet corn is back this week, along with lots of tomatoes and peppers! If you’ve never made gazpacho before, this is a great week to try; here is a basic recipe, but feel free to alter it as you’d like (below I’ve included a delicious alternate version with sweet corn). This would also be a great week to make a simple pasta salad with grape tomatoes, pickling cucumbers, bell peppers, fresh parsley, and crumbled feta cheese.

A $3 PYO voucher is an option this week, and we have blueberry and raspberry picking in both locations. $3 will get you well over a pint of blueberries, but raspberries are more expensive; a pint costs $4.50 if you’re going to pick your own. Got a voucher for a missed share, or a bunch of PYO berry vouchers? It doesn’t take long to pick a few quarts of raspberries, and it’s a great way to use up vouchers! You can freeze any berries you don’t eat for smoothies or jam making in the winter. The fall raspberries that we have now are big and super sweet.

Bread and Coupons

The bread this week is going to be Red Hen’s Cyrus Pringle. We will also be giving out coupons for money off peaches and cheese.

Bulk Produce

It’s getting to be canning time! We sell lots of bulk produce at the Essex stand, including canning tomatoes ($12/ half bushel). If you want to buy any bulk produce and you normally pick up in Colchester, just send me an e-mail and I will bring your order with me on Thursday. Both Essex and Colchester folks can also use missed-share vouchers any time to “buy” bulk produce in Essex for canning or freezing. If you want to skip a share and just use the voucher I leave you to buy bulk produce, that’s fine too! Right now we have the following for bulk sale (it varies day by day, but we should have all of these most days): corn, tomatoes, pickling cukes, beets, beans, peppers, summer squash, zucchini, peaches, cabbage, regular cukes.

Hot Peppers

One of the options this week will be chile peppers. Besides poppers, salsa, and chili, these peppers are great in soups, stir-fries, casseroles, and pretty much anything else you want to add them too. We grow jalapenos, mariachis, hungarian wax, anaheim, poblano, and habanero peppers. I am a big fan of hot peppers and am happy to tell you about the ones we grow if you have any questions at pick-up! Just a note about peppers — the heat level in most hot peppers varies a lot based on growing conditions. This means that a jalapeno grown in a low-stress environment (lots of shade and water) might be just a bit hotter than a bell pepper, while a jalapeno grown in a high-stress environment (hot sun, little water) will be scorching. This year I’ve found the peppers are about average, but that isn’t always the case!

Gazpacho with Sweet Corn

(Adapted from the “A Good Appetite” blog)

This recipe takes a bit more time than the basic one I linked to at the beginning of the newsletter, but the extra steps make it really smooth and creamy.

(If you like your gazpacho to have a little kick add a hot pepper along with the sweet ones.)

2 ears sweet corn

1 clove garlic, peeled

kosher salt

1 1/2 lbs tomatoes, peeled & seeded

1/2 cucumber, peeled, seeded and cut into pieces + a little extra chopped for a garnish

1 small sweet onion, chopped

1/2 c chopped, seeded sweet pepper

1 T sherry vinegar

2 T olive oil

1/2 c pieces of heavy white bread (preferably a day old though I used fresh a& it worked fine) with crusts removed

Pepper

pinch or two of cayenne pepper

Husk the sweet corn. Cook in boiling water until crisp tender, about 5 minutes. Remove and let cool. Cut the kernels from the cobs.

Put the garlic clove and two pinches of salt into a mortar and pestle. Crush until it forms a paste.

Put the corn kernels in a blender, reserving a few tablespoons to garnish the soup later. Add the garlic paste, tomatoes, cucumber, onion, sweet pepper. Purée until everything is chopped very finely. Add the vinegar and olive oil.

Put the bread pieces in a bowl and add 1/2 cup cold water. Let sit until the bread absorbs most of the water. Squeeze the water from the bread, reserving the water. Add the bread to the blender. Purée until smooth and creamy. If you want it thinner add the bread water a little at a time.

Chill for at least an hour. Season with salt, pepper and cayenne before serving. Serve garnished with the reserved corn and a little chopped cucumber.

This Week’s Produce

Single Share:

1 pint grape tomatoes

4 ears corn

2 pickling cucumbers

fresh parsley or 2 extra pickling cucumbers

Choose 3 options

1 lb string beans

1 bunch kale

1.2 lbs bell peppers

1 lb tomatoes

.75 lbs variety chili peppers

2 lbs turnips

5 extra ears corn

1 $3 PYO voucher

3 summer squash or zucchini

Small Share:

1 pint grape tomatoes

6 ears corn

1 lb pickling cucumbers

fresh parsley or 2 extra pickling cucumbers

Choose 4 options

1 lb string beans

1 bunch kale

1.2 lbs bell peppers

1 lb tomatoes

.75 lbs variety chili peppers

2 lbs turnips

5 extra ears corn

1 $3 PYO voucher

3 summer squash or zucchini

Large Share

2 pints grape tomatoes

6 ears corn

1.5 lbs pickling cucumbers

1 lb carrots

fresh parsley or 2 extra pickling cucumbers

Choose 5 options

1 lb string beans

1 bunch kale

1.2 lbs bell peppers

1 lb tomatoes

.75 lbs variety chili peppers

2 lbs turnips

5 extra ears corn

1 $3 PYO voucher

3 summer squash or zucchini

 

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Newsletter for August 12 (Beets and Chard with Caramelized Onions and Chevre)

As I mentioned in the Sunday night e-mail, there’s lots of new items this week, including grape and green tomatoes! Our regular tomatoes should be a part of the share by next week, or the following week at the latest. We should also have canning tomatoes for sale by the end of the week, so if you’d like to do some canning (or sauce or salsa making!) you are welcome to buy them by the half bushel. Shawn hasn’t set the price yet, but it’s sure to be under 50 cents a lb.

We are offering PYO vouchers this week, although the picking is getting tough in Essex (it’s still fantastic in Colchester). If you pick up in Essex and want to pick a pint or two you’re still welcome to go out and pick, but if you want to pick a lot your best bet is to make a trip out to our Poor Farm Rd stand. The fall raspberries should start at both location in the next week or so, and we should have plenty!

Bread and Coupons

The bread this week is Ciabatta. We will have coupons for 50 cents off Pennsylvania peaches for everyone this week, and CSA members will also save $1 on VT cheese.

Green Tomatoes

Green tomatoes are an often overlooked ingredient. While everyone knows you can use them to make fried green tomatoes (which are delicious), most people don’t realize that you can use green tomatoes to make wonderful chutneys, jams, and salsas. Have lots of veggies at home? Take all your options in green tomatoes and try your hand at a new recipe!

Zucchini, Summer Squash, and Pattypan Squash

Although zucchini, summer squash, and pattypan squash all look different, they all taste pretty much the same. Which means that you could use any type of squash (or a combination) in any of the recipes from this Yankee Kitchen Ninja blogpost all about zucchini. Chocolate pattypan muffins? Why not!

Chard, Beets, and Caramelized Onions with Chevre

Swiss Chard and beets are closely related, which is why chard tastes a lot like beet greens. The combination of sweet beets and earthy chard is a natural one, and when you add caramelized onions and creamy fresh chevre the results are fantastic.

2 tablespoons olive oil

1 large or 2 medium yellow onions, thinly sliced

1 lb beets, peeled, cut into small pieces (size of dice or a bit bigger)

10 leaves chard, stems removed, chopped

Salt and pepper

Cider vinegar

4 oz fresh chevre, crumbled

Bring a small saucepan of salted water to a boil. Add beets and cook until soft (about 25 minutes).While beets are cooking saute onions over medium high heat, stirring often, until caramelized (about 20 minutes). Drain beets and add to onions. Add chard and continue to cook, stirring often, until chard is wilted (about 5 minutes). Add salt, pepper, and vinegar to taste. Serve with chevre crumbled on top.

This Week’s Produce

Single Share:

1 pint blueberries or 1 $4.50 PYO voucher

1 green pepper

1 cucumber

1 bunch herbs (probably basil) or 4 hot peppers (or extra cuke)

Choose 3 options

1 pint grape tomatoes (limit 1 pint per CSA member)

1.5 lbs green tomatoes

1 large or 2 small heads cabbage

1 lb loose carrots

1 lb loose beets

1 bunch chard

3 zucchini or summer squash or a mix

1 $3 PYO voucher

Possible: broccoli, patty pan squash, shelling beans

Small Share:

1 pint blueberries or 1 $4.50 PYO voucher

1 lb green peppers

1 cucumber

1 bunch herbs (probably basil) or 4 hot peppers (or extra cuke)

Choose 4 options

1 pint grape tomatoes (limit 1 pint per CSA member)

1.5 lbs green tomatoes

1 large or 2 small heads cabbage

1 lb loose carrots

1 lb loose beets

1 bunch chard

3 zucchini or summer squash or a mix

1 $3 PYO voucher

Possible: broccoli, patty pan squash, shelling beans

Large Share:

2 pints blueberries or 2 $4.50 PYO vouchers

1.5 lbs green peppers

2 cucumber

1 bunch herbs (probably basil) or 4 hot peppers (or extra cuke)

1 quart small new red potatoes

Choose 4 options

1 pint grape tomatoes (limit 1 pint per CSA member)

1.5 lbs green tomatoes

1 large or 2 small heads cabbage

1 lb loose carrots

1 lb loose beets

1 bunch chard

3 zucchini or summer squash or a mix

1 $3 PYO voucher

Possible: broccoli, patty pan squash, shelling beans

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Newsletter for July 5 (Pattypan Squash Stuffed With Corn)

All the rain we’ve gotten in the past 10 days has been great for the veggies; we’ve got tons of corn again, and lots of carrots, beans, and cucumbers! Everyone gets new potatoes this week as well. We dig the first potatoes of the season by hand, which is why we can’t give 5 lbs to everyone quite yet, and why they are $1.99/lb on the stand. Once we get out the potato digger in September we should have much more, the price will go down, and the share will contain larger amounts of potatoes. These early thin-skinned new potatoes are a great treat, though, and are creamy and delicious even with the skin on.

We’re offering $3 PYO vouchers as an option this week. We still have raspberries, although the summer raspberries will be done quite soon (we have fall raspberries that will start at the end of August). The blueberries are going strong, and will be for a while yet. We have a good crop in Essex, and a great one in Colchester! Vouchers are good at either stand, and $3 will get you well over a pint of berries. My advice is just to bring some bug spray if you plan to pick in the morning or evening. Happy picking!

Bread and Cheese

The bread this week is Crossett Hill Batard on Tuesday and Thursday and Pain Au Levain on Wednesday. All VT Cheese will also be $1 off for CSA members on pick-up days.

Corn

Whenever the share contains corn and potatoes and fresh parsley I like to include a link to a corn chowder recipe! Here’s a link to Martha Stewart’s. You can sub new potatoes for the fingerlings and fresh parsley for the chives. You can also use whole milk instead of half and half. The difference between corn chowder made with fresh corn and corn chowder made with store-bought frozen corn is huge! Whatever recipe you use, as long as you use fresh sweet corn and new potatoes I can guarantee that the results will be spectacular.

Kale

If you’re someone who wants to love kale but can’t really get into it, I highly recommend making a hearty kale and sausage soup. Kale tastes great with any sort of spicy sausage, and it mellows and softens in the soup. You can also add either new potatoes, cooked shelling beans, or chunks of carrot (or all three!). Check out this recipe from last year’s newsletter for a starting off point. (Just scroll down a bit into the newsletter to get to the recipe).

Pattypan Squash

Pattypans are little flower-shaped squash that taste like zucchini or summer squash. They are fun especially because their shape makes them perfect for stuffing. If you have a favorite stuffed squash recipe feel free to try it with pattypans; the results will be just as good, and much prettier! For a different sort of stuffed squash recipe try this one with a custardy sweet corn filling by Martha Rose Shulman (from the New York Times Health blog):

Pattypan Squash Stuffed With Corn

2 pounds pattypan squash

2 tablespoons extra virgin olive oil

1/2 cup finely chopped onion

Kernels from 2 ears corn

Salt and freshly ground pepper

1/4 cup chopped cilantro or parsley

2 ounces (1/2 cup) freshly grated Parmesan or Gruyère cheese

1 egg

1/3 cup milk

Chopped cilantro or parsley for garnish

  1. Cut the pattypan squash in half along the equator. Using grapefruit spoon, scoop out the seeds in the middle and discard. Scoop out the flesh to within 1/2 inch of the outside and finely dice. Lightly salt the pattypan shells, and let sit while you prepare the filling.
  2. Preheat the oven to 350 degrees. Oil a baking dish or casserole large enough to accommodate the pattypan shells.
  3. Heat the olive oil over medium heat in a large, heavy skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the diced squash and cook, stirring, for four to five minutes until tender. Add the corn, and cook, stirring often, for four minutes until just tender. Remove from the heat, and stir in the Parmesan and the cilantro or parsley. Season to taste with salt and pepper.
  4. Fill the pattypan shells with the corn mixture, and arrange in the baking dish. Beat together the egg and milk, season with a little salt, and carefully spoon a little over the corn mixture in each filled squash. Add a small amount of water to the dish (about 1/4 inch). Cover tightly, and place in the oven. Bake 45 to 50 minutes to an hour until the squash is tender. Remove from the heat, and transfer to a platter. Serve hot or warm, garnished with additional chopped cilantro or parsley.

This Week’s Produce

Single share:

1 lb. new potatoes

3 ears sweet corn

1 lb. carrots

Fresh parsley or oregano or 1 cucumber

Choose 3 options:

1 lb. bag string beans

1 $3 PYO voucher (will get you over a pint of blueberries!)

4 cucumbers

5 patty pan squash (tastes like summer squash or zucchini)

1 bunch kale

1 lb. bag shelling beans

5 extra ears corn

Possible: beets

Small share:

2 lbs. new potatoes

5 ears sweet corn

1 lb. carrots

Fresh parsley or oregano or 1 cucumber

Choose 4 options:

1 lb. bag string beans

1 $3 PYO voucher (will get you over a pint of blueberries!)

4 cucumbers

5 patty pan squash (tastes like summer squash or zucchini)

1 bunch kale

1 lb bag shelling beans

5 extra ears corn

Possible: beets

Large Share:

3 lbs. new potatoes

8 ears sweet corn

1 lb carrots

1 lb. bell peppers

2 bunches fresh parsley or oregano or 2 cucumbers

Choose 5 options:

1 lb bag string beans

1 $3 PYO voucher (will get you over a pint of blueberries!)

4 cucumbers

5 patty pan squash (tastes like summer squash or zucchini)

1 bunch kale

1 lb bag shelling beans

5 extra ears corn

Possible: beets

 

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Newsletter for July 29 (Succotash with Sweet Corn, Zucchini, and Shelling Beans)

As I write this on Monday the rain is falling fast in Essex and in Colchester. The crops really needed a good day or two of rain, but it makes picking blueberries — for the stand and for the CSA — difficult. Most veggies we can pick in the rain, but berries not so much. If the rain keeps up we might have trouble getting enough berries for Tuesday CSA members. If this is the case we will have a substitute on hand!

As I mentioned on Sunday, we have plenty of corn this week, and it’s the super-sweet bicolored variety that most people prefer (I ate some today and it is awesome!). We will also have shelling peas again, and beans. If you missed making dilly beans when we last had dill, this is your chance; we will have fresh dill again this week!

There are lots of “possible” options this week, and I’ll try to have a few out every day. If you don’t see a favorite, you can always ask; sometimes I will have it in the cooler. I put that an option is “possible” when I’m not sure if we have quite enough to make it through the week, or if it might not be ready for harvest until later in the week. I also put that an option is “possible” if we haven’t checked on it in a few days, so we don’t know if it’s quite ready (this is the case with the broccoli).

Bread and Coupons

The bread this week is Waitsfield Common. We are also giving out coupons for 50 cents off per pound on Pennsylvania peaches and nectarines, and $1 off VT Cheese. The coupons can be used for either item or for both. You can also take extra coupons if you’d like! The idea is just that CSA members pay a bit less for these popular items.

Corn

The super-sweet variety of corn that we’re giving out this week will stay sweet in your fridge for 5 or 6 days as long as you keep the husk on it (although, of course, it’s always best when eaten just a day or two after it’s been picked!) The trick to getting sweet and crunchy corn is to shuck it right before you’re going to cook it, and to just cook the ears for a few minutes. I like corn best when it’s been boiled or cooked on the grill, but microwaved corn is great if you’re in a hurry, or if you don’t feel like heating up the kitchen with a big pot of boiling water. I’ve found that 3 minutes per ear usually works well if the corn is fresh. This is also a great way to cook corn for the Succotash recipe below.

Shelling Beans

We picked 8 bushels of shelling beans on Monday morning, so we will have these as an option for everyone. Like shelling peas, you don’t eat the pod. Shelling beans (also called horticulture beans) should be shelled and then cooked like dried beans (boiled in salty water until soft). Because they are fresh, they will cook in a shorter time than dried beans. It usually takes between 25 and 40 minutes to cook them fully, but don’t be afraid to go longer if necessary; you want the beans to be nice and soft. You can add your cooked beans to soups or stews, eat them plain, or add them to this delicious simple summer succotash.

Succotash with Sweet Corn, Zucchini, and Shelling Beans

2-3 TBS olive oil or butter

1 medium yellow onion, diced

1 medium zucchini, diced

kernels from 3 ears cooked sweet corn (can use leftovers!)

1 cup cooked shelling beans

¼ cup heavy cream (optional)

Salt and pepper to taste

In a large saute pan cook onion in oil (or butter) over medium-high heat until soft (about 6 minutes). Add zucchini and continue to cook until zucchini is soft and onions are caramelized (about 6 more minutes). Add cooked corn and shelling beans and continue to cook until everything is heated through. Remove from heat and add cream and salt and pepper to taste.

Beans

We’re giving out green and yellow beans again this week. Tired of steamed beans? Try some serving your beans cold, with a simple vinaigrette. You could also try adding capers and fresh dill!

This Week’s Produce

Single Share:

5 ears corn

1 cucumber

1 bunch fresh dill OR 1 bunch fresh mint OR 1 extra cuke

1 pint berries (probably blueberries) or 1 $4.5 PYO voucher

Choose 2 options:

1 lb bag beans

1 bag shelling peas

1 lb bag shelling beans

3 summer squash or zucchini or a mix

1 large or 2 small heads green cabbage

1 large bunch chard

Possible: turnips, patty pan squash, kohlrabi, broccoli

Small Share:

9 ears corn

2 cucumber

1 bunch fresh dill OR 1 bunch fresh mint OR 1 extra cuke

1 pint berries (probably blueberries) or 1 $4.5 PYO voucher

Choose 3 options:

1 lb bag beans

1 bag shelling peas

1 lb bag shelling beans

3 summer squash or zucchini or a mix

1 large or 2 small heads green cabbage

1 large bunch chard

Possible: turnips, patty pan squash, kohlrabi, broccoli

Large Share

9 ears corn

2 cucumber

1 bunch fresh dill OR 1 bunch fresh mint OR 1 extra cuke

2 pints berries (probably blueberries) or 2 $4.5 PYO voucher

1 bunch beets (or 5 extra ears corn)

Choose 4 options

1 lb bag beans

1 bag shelling peas

1 lb bag shelling beans

3 summer squash or zucchini or a mix

1 large or 2 small heads green cabbage

1 large bunch chard

Possible: turnips, patty pan squash, kohlrabi, broccoli

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