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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