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

Leave a comment

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

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