Archive for August, 2013

Newsletter for August 20 – August 26 (Summer Succotash Salad)

Corn and beans are back this week, and we have shell beans as an option for everyone as well! This is the week to try some southern classics like succotash and fried green tomatoes. You could also take an option of jalapeno peppers and make some fried jalapeno poppers. If we are able to give out pickling cucumbers – and I’m really hoping we will be able to at last – you could also make some dill or sweet jalapeno and cucumber refrigerator pickles.

I think there is a chance that if you missed your share on Tuesday last week you were not left a voucher. I will have them for you when you get your share this week. I apologize if you came to the stand and your voucher wasn’t there!

Small Share:

1 lb. red tomatoes or 1.3 lbs. green tomatoes ($3)

1 lb. carrots ($3)

1 head romaine lettuce ($2)

4 ears corn ($2.40)

1 cucumber ($0.70)

1 bunch fresh dill or 1 bunch radishes ($1.5 – $2)

Coupon for VT Paula Red apples

Choose 3 of the following options ($9):

1 bag beans (probably mix of yellow and green)

1 bag shell beans

1.5 lbs. summer squash or zucchini

1 PYO voucher

1 bunch kale

¾ lb. jalapeno peppers

1 lb. pickling cucumbers (or 4 regular cukes if we don’t have enough pickling cucumbers)

Total retail value: $21.50 – $22

Single Share

1 lb. red tomatoes or 1.3 lbs. green tomatoes ($3)

2/3 lbs. carrots ($2)

1 head romaine lettuce ($2)

3 ears corn ($1.8)

1 cucumber ($0.70)

1 bunch fresh dill or 1 bunch radishes ($1.5 – $2)

Coupon for VT Paula Red apples

Choose 2 of the following options ($6):

1 bag beans (probably mix of yellow and green)

1 bag shell beans

1.5 lbs. summer squash or zucchini

1 PYO voucher

1 bunch kale

1 lb. pickling cucumbers (or 4 regular cukes if we don’t have enough pickling cucumbers)

Total retail value: $17

Large Share:

1.5 lbs. red tomatoes or 2 lbs. green tomatoes ($4.5)

1 lb. carrots ($3)

1 head romaine lettuce ($2)

6 ears corn ($3.50)

2 cucumbers ($1.4)

1 bunch fresh dill and 1 bunch radishes, or two or either ($3)

1 lb. peppers or 1 extra head lettuce ($2)

Coupon for VT Paula Red apples

Choose 4 of the following options ($12):

1 bag beans (probably mix of yellow and green)

1 bag shell beans

1.5 lbs. summer squash or zucchini

1 PYO voucher

1 bunch kale

1 lb. pickling cucumbers (or 4 regular cukes if we don’t have enough pickling cucumbers)

Total retail value: $31.50

Bread and eggs

The bread this week is La Panciata’s Siciliano. It’s an Italian-style loaf with sesame seeds. Very good with sliced tomatoes and maybe some fresh mozzarella! It’s also an egg week.

Shell Beans

The red and white speckled beans we’re giving out as an option this week are called shell beans (or horticulture beans). You need to take them out of their pods and boil them before eating them. Shell beans are great cooked in salted water or stock for about 20 minutes or until nice and tender. You can use them in soups, on salads, or mixed with corn and other veggies in succotash.

Summer Succotash Salad

(Adapted from the Kitchn Blog)

1 1/2 tablespoons unsalted butter
½ large sweet onion, chopped (about 2/3 cup) 
1 cup fresh shell beans, cooked al dente
Kernels from 4 ears of corn (about 3 cups)
1 large tomato, chopped OR 1 pint cherry or grape tomatoes, halved
1 tablespoon freshly squeezed lemon juice
1/4 cup feta cheese, crumbled
1/4 cup basil, sliced (optional)
Flaky sea salt and freshly ground black pepper, to taste

In a medium saucepan, melt the butter. Add the chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes. Lower the heat, add the beans and corn and stir over medium-low heat for about 1 minute, until tender but still crisp. 

Transfer cooked ingredients to a large bowl and toss with the tomatoes and lemon juice. Serve immediately with the feta, basil and black pepper sprinkled on top, or let the mixture cool, then top with the feta, basil and black pepper. 

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Newsletter for August 13 – August 19 (Raw Beet Salad with Carrot and Ginger)

Lots of new produce this week! With the peppers, carrots, and bok choy you could make a fantastic stir-fry. We also (finally!) have beets at for everyone who wants them, so a refreshing shredded beet and carrot salad might be in order. Everyone gets lots of homegrown tomatoes, too, so some home-made pico de gallo – or just a simple tomato and cucumber salad with capers – would be great as well.

Corn will be back next week, as will, hopefully, beans. We dug potatoes the other day but only got 3 ½ bushels, so it looks like it will be a bit longer for those. Blueberries are slowing down, but our early apples are looking great, and so far the geese and other birds have left our mini watermelons alone!

Small Share:

1.5 lbs. tomatoes ($4.5)

1 lb. green bell peppers ($2.5)

1 bunch carrots ($2.5)

1 bunch cilantro OR hot peppers ($1.5)

2 cucumbers (or you can take extra cilantro or hot peppers) ($1.5)

Coupon for $ off peaches or nectarines

Choose 3 options ($9)

1 lb. beets

1 large or 2 small heads lettuce

1.5 lbs. summer squash (possibly: or zucchini)

1 bunch radishes

1 large bunch kale

1 bunch chard

1 $3 PYO voucher

Possibly: Bok choy, turnips, broccoli, hot house tomatoes, pickling cukes, shell beans

Total retail value: $21.50

Single Share:

1 lb. tomatoes ($3)

1 green pepper ($1.25)

1 bunch carrots ($2.5)

Cilantro or hot peppers ($1.5)

2 cucumbers ($1.5)

Coupon for $ off peaches or nectarines

Choose 2 options ($6)

1 lb. beets

1 large or 2 small heads lettuce

1.5 lbs. summer squash (possibly: zucchini)

1 bunch radishes

1 large bunch kale

1 bunch chard

1 $3 PYO voucher

Possibly: bok choy, turnips, broccoli, hot house tomatoes, pickling cukes, shell beans

Total retail value: $16.25

Large Share:

2 lbs. tomatoes ($6)

1.5 lbs. green peppers ($3.5)

1 bunch carrots ($2.5)

1 bunch cilantro and hot peppers (or double of either) ($3)

2 cucumbers ($1.5)

1.3 lbs. broccoli ($3)

Coupon for $ off peaches or nectarines

Choose 4 options ($12):

1 lb. beets

1 large or 2 small heads lettuce

1.5 lbs. summer squash (possibly: or zucchini)

1 bunch radishes

1 large bunch kale

1 bunch chard

1 $3 PYO voucher

Possibly: bok choy, turnips, broccoli, hot house tomatoes, pickling cukes, shell beans

Total retail value: $31.5

read

The bread this week is Red Hen’s Cyrus Pringle. To learn more about this bread made with all VT-grown wheat go to: http://www.redhenbaking.com/cyrus-pringle/

Chard

Our chard took its sweet time growing this year, but now we have plenty! Never tried chard before? It tastes a bit like spinach, with a slightly bitter, earth-y taste. You can sauté it up in olive oil with lots of minced garlic, or you can try one of these ideas:

Wrap a fat slice of tomato and some feta or goat cheese with a large chard leaf. Tie together with kitchen twine or hold together with toothpicks and grill or cook in a shallow pan on the stove.

Sauté lots of thinly sliced onion and sliced mushrooms in butter or oil until onions are soft. Add chopped chard and cook until chard is wilted. Season with salt and pepper and serve over scrambled eggs.

Add chard cut into thin ribbons to home-made corn chowder near the end of cooking.

Beets

Beets are an option this week. They’re delicious roasted or boiled, but if you want to try something different check out these salads. The one with carrots, ginger, and cilantro is particularly good: http://markbittman.com/raw-beet-salad/

Raw Beet Salad with Carrot and Ginger

From How to Cook Everything Vegetarian

½ lb beets

½ lb carrots

2 large shallots

Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

2 tablespoons lime juice

1 tbsp. minced, peeled ginger

1/4 cup chopped cilantro

1. Peel the beets, carrots, and shallots. Combine them in a food processor and pulse carefully until shredded; do not purée. (Or grate the beets and carrots by hand and mince the shallots, then combine.) Scrape into a bowl.

2. Toss with the salt, pepper, oil and lime juice. Taste and adjust the seasoning. Toss in the cilantro and serve.

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Newsletter — August 6 – August 12 (Blueberry Crisp, Basic Basil Pesto)

We still have plenty of blueberries, so this would be a fantastic week to make a blueberry pie or crisp! Since we have lots of fresh basil and dill, it would also be a perfect week to try some quick refrigerator dill pickles and some home-made pesto. All of our late-summer produce is looking great, but it’s running well behind schedule, in part because much of it was planted very late due to the rain this spring. I know we will have carrots next week, and I also know that the potatoes, tomatoes, peppers, and eggplant aren’t far off.

You’ll notice that we changed the number of options that everyone gets this week – now members with single shares get 3, small shares 4, and the larges 5. A pint of blueberries is worth 2 options. We did this in part so you could get enough berries to make a pie or crisp (1 pint = 2 cups) if you’d like.

Small Share:

1 pint blueberries or 1 PYO voucher ($4.50)

8 ears corn ($4.50)

1 bunch kale OR 1 extra option ($2)

Fresh baby dill OR 2 extra cukes ($1.5)

Choose 4 options ($8-$12):

1.5 lbs. summer squash

1 $3 PYO voucher

1 bunch radishes

1 large bunch fresh basil

1 head lettuce

4 cucumbers

1 pint blueberries (counts as 2 options)

Maybe the following: Chard, broccoli, turnips, bok choy

Total retail value: $20.50-$24.50

Single Share:

1 pint blueberries ($4.5)

6 ears corn ($3.5)

Fresh dill, 2 cucumbers, or 1 bunch Kale ($1-2)

Choose 3 options ($6-$9)

1.5 lbs. summer squash

1 $3 PYO voucher

1 bunch radishes

1 large bunch fresh basil

1 head lettuce

4 cucumbers

1 pint blueberries (counts as 2 options)

Maybe the following: Chard, broccoli, turnips, bok choy

Total retail value: $15-$19

Large Share:

2 pints blueberries ($9)

8 ears corn ($4.50)

1 bunch kale or 1 extra option ($2)

Fresh dill or 2 extra cukes ($1.5)

1 bunch beets (or 1 extra option) ($3)

Choose 5 options ($10-$15):

1.5 lbs. summer squash

1 $3 PYO voucher

1 bunch radishes

1 large bunch fresh basil

1 head lettuce

4 cucumbers

1 pint blueberries (counts as 2 options)

Maybe the following: Chard, broccoli, turnips, bok choy

Total retail value: $30 – $35

Bread and Eggs

The bread this week is O Bread’s delicious Ciabatta on Tuesday, and their French (pain au levain) on Thursday. This is also an egg week.

Blueberries

The blueberry picking is still good, and there are still raspberries to pick, although the summer raspberries are coming to an end and the fall berries are just barely starting. As this might be the last week we will be giving out more than a pint of blueberries, it would be a great week to make a blueberry pie or crisp. If you have a small or large share you could even take 4 options in berries (2 pints) and have 3 pints total (6 cups) to make an awesome blueberry dessert. You could also take some PYO vouchers, pick your own berries, and have even more!

Blueberry Crisp
(From Martha Stewart.com)

  • 6 cups (3 pints) blueberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon coarse salt
  • 3/4 cup all-purpose flour
  • 1/2 cup rolled oats (or chopped nuts, such as almonds)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) unsalted butter, softened
  • 1/3 cup sugar
  1. Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
  2. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
  3. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

Also – check out this link to a short video showing how to make the best blueberry cobbler ever:

(Just scroll to the bottom of the page)

http://www.kpbs.org/news/2010/sep/24/americas-test-kitchen-cooks-illustrated-best-blueb/

Basil

Large bunches of basil are an option this week, so it would be a great week to try home-made pesto.  Pesto is always great on pasta, but don’t forget that it’s also delicious on steamed veggies (I love it on steamed summer squash), home-made flatbread, and sandwiches!

Basic Basil Pesto

(From The Food Network.com)

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

 

I also like this blog post from The Guardian.com. It contains a very similar recipe, but goes into more detail about each ingredient and the history of pesto:

http://www.theguardian.com/lifeandstyle/wordofmouth/2010/sep/02/how-to-make-perfect-pesto

 

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