Archive for June, 2015

Newsletter for June 23 – June 29 (Pasta with Turkey Sausage and Zucchini)

I’m glad we started the CSA a bit late this year, since the rainy June has slowed things down a bit.  Despite the wet weather we have plenty of strawberries (see below for Pick-Your-Own conditions) and rhubarb, so this is the week to make strawberry rhubarb pie, muffins, or jam! If for some reason the strawberries disappear before you get around to cooking or baking, remember that plain rhubarb also makes great pie and really delicious jam.

We also have tons of lettuce, bok choy, squash, and radishes. We lost some of the early greens we planted to flooding, but the kale and chard are on higher ground and should be ready within the next few weeks. The peas were slowed down a bit by the rain but are on their way as well!

I will be at all of the pick-ups, and for the first few weeks I will be the one checking everyone in. If you want to do any substitutions just let me know when you come to pick up. We have limited berries but plenty of everything else!

Pick-Your-Own Conditions

Because of the wet fields we haven’t been able to open PYO in Essex yet. We are open in Colchester (135 Poor Farm Rd), and we are hoping to open soon in Essex. We just need it to dry up enough to be able to get cars out into the fields! If you want to pick, your best bet is to call first, especially this week. The Essex number is 879-3760 and the Colchester number is 879-0102.

We offer PYO berry vouchers as an optional part of the share throughout the season. These can be used to pay for pick-your-own strawberries, blueberries, or raspberries. The blueberries and raspberry picking will start in a few weeks. PYO strawberries are $2.75 a lb, so a $2 voucher will get you a bit less than a pound. Many weeks we offer $3 or $6 vouchers too.

Bread

This week the bread is Red Hen’s Ciabatta. It is not too late to decide to get a bread share! If you’d like to add bread to your weekly share just let me know in the next week or so. We can prorate the cost of the bread share if you miss the first week or two.

Cheese and Other Discounts

We have a variety of VT cheeses at the Essex stand every day and at the Colchester stand on CSA pick-up days. CSA members always get a dollar off cheese (just tell the cashier that you’re a CSA member). Right now we have different cheddars from Grafton Village Creamery, and we will be getting other varieties as the season goes on. We will also have coupons for CSA members at pick-up some weeks. This week everyone gets a coupon for a 50 cents off per pound on Georgia peaches. The coupons are always optional; just take one when you’re checking in if you think you might use it in the next week.

Oregano

This week all CSA member get a bunch of fresh oregano (unless you know you won’t use it and want to take an extra squash instead). I love zucchini or summer squash sauteed in butter with thinly sliced onions or scallions and fresh oregano (just add the oregano at the very end). You can also try this pasta dish, which makes a easy and healthy dinner:

Pasta with Turkey Sausage and Zucchini

(From Real Simple magazine)

12 ounces bucatini or spaghetti

1 tablespoon plus 1 teaspoon olive oil

1 pound Italian-style turkey sausage links, casings removed

1 pound zucchini and/or summer squash (about 4 small), thinly sliced

1 large onion, chopped

4 cloves garlic, chopped

kosher salt and black pepper

1/2 cup grated Parmesan (2 ounces), plus more for serving

1/4 cup fresh oregano leaves

  1. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, in a large skillet, heat 1 teaspoon of the oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, 10 to 12 minutes. Transfer to a plate.
  3. Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Add the zucchini and/or squash, onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until the vegetables are golden and very tender, 15 to 18 minutes (reduce heat if the pan begins to darken).
  4. Toss the pasta with the sausage, vegetables, Parmesan, oregano, and ¼ cup of the reserved cooking water (add more cooking water if the pasta seems dry). Serve with additional Parmesan.

This Week’s Produce

Single Share:

1 pint strawberries

1 lb rhubarb

1 head lettuce

2 squash (might be summer squash or zucchini)

1 bunch fresh oregano (can sub 1 extra

squash)

Choose 2 options:

1 bunch radishes

1 head bok choy (or two small)

1 $2 PYO berry voucher (will get you $2 worth of any PYO berry)

1 extra head of lettuce

2/3 lb rhubarb

Possible: kohlrabi, other greens, extra squash

Small Share:

1 quart strawberries

1.3 lbs rhubarb

1 head lettuce

2 squash (might be summer squash or zucchini)

1 bunch fresh oregano (can sub 1 extra squash)

Choose 3 options:

1 bunch radishes

1 head bok choy (or two small)

1 $2 PYO berry voucher (will get you $2 worth of any PYO berry)

1 extra head of lettuce

2/3 lb rhubarb

Possible: kohlrabi, other greens, extra squash

Large Share

2 quarts strawberries

2 lbs rhubarb

1 head lettuce

3 squash (might be summer squash or zucchini)

2 bunches fresh oregano (can sub 2 extra squash)

1 bunch scallions

Choose 3 options:

1 bunch radishes

1 head bok choy (or two small)

1 $2 PYO berry voucher (will get you $2 worth of any PYO berry)

1 extra head of lettuce

2/3 lb rhubarb

Possible: kohlrabi, other greens, extra squash

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