Archive for August, 2014

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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