Search Results for: kale sausage soup

Newsletter for September 10 – September 16 (Kale and Carrot Soup with Sausage)

Apples and winter squash for everyone this week! We also still have plenty of summer vegetables, although the cool weather is slowing down the growing a bit. Every year we plan to have most vegetables until we get a frost, which usually isn’t until October, so we should have things like corn, summer squash, peppers, and cukes for a while.

As I mentioned in the Sunday night e-mail, we will probably close the Colchester stand early this year, as we did last year. The pick-up will still go on at the stand until the end of the CSA as planned, though! The business at this stand dies way down in the fall, since so much of the business there is driven by pick-your-own berries. I will bring produce to buy to the stand every Thursday, so along with getting your CSA you can also buy extra produce and/or use any missed share vouchers you might have.

Small Share:

(As always, feel free to double up on options and to ask to swap out any item you might not want)

2 lbs. VT Macintosh apples ($3)

1 butternut or 2 small acorn squash ($3-$4)

1 head lettuce OR 1 bunch chard ($2)

1 bunch mint OR 4 chili peppers ($1.5)

Choose 4 options ($12)

1 lb. tomatoes

6 ears corn

1.5 lbs. zucchini and/or summer squash

1 large bunch kale

3 bell peppers

4 cucumbers

1 lb. carrots

Possibly: Patty pan squash, large beets

Total retail value: $21.50 – $22.50

Single Share:

3 VT Macintosh apples ($1.5)

1 small butternut or 1 acorn squash ($2-$3)

1 head lettuce or 1 bunch chard ($2)

Fresh mint or chili peppers ($1.5)

Choose 3 options ($9)

1 lb. tomatoes

6 ears corn

1.5 lbs. zucchini and/or summer squash

1 large bunch kale

3 bell peppers

4 cucumbers

1 lb. carrots

Possibly: Patty pan squash, large beets

Total retail value: $16 – $17

Large Share:

3 lbs. VT Macintosh apples ($4.5)

1 butternut or 2 small acorn squash ($3-$4)

1 head lettuce and 1 bunch chard or 2 of each ($4)

1 bunch mint OR 4 chili peppers ($1.5)

1 pint grape tomatoes ($3.5)

Choose 5 options ($15)

1 lb. tomatoes

6 ears corn

1.5 lbs. zucchini and/or summer squash

1 large bunch kale

3 bell peppers

4 cucumbers

1 lb. carrots

Possibly: Patty pan squash, large beets

$31.50 – $32.50

Bread:

The bread this week is Red Hen’s Waitsfield Common. Here’s what Red Hen says about this bread on their website: This is a basic, no nonsense, do-anything bread. Mild, but still with plenty of flavor. We named it in honor of the old town common in Waitsfield. Don’t get the wrong idea — this is an uncommon “common” bread that goes equally well with PB & J or with extra-virgin olive oil.

Meat

We will be offering a limited number of pork shares to CSA members in a few weeks – more info on that soon! If you missed out on the beef, our friends at Templeton Farm in East Montpelier are selling 30 and 50 lb. boxes of delicious grass-fed beef for $7.75/lb. If you are interested, please e-mail me within the next 2 weeks and I will give them your order or get you in touch with Seth. Thanks!

Winter Share

We have been waiting to see how the potatoes and other fall root crops are doing before deciding if we can offer a winter share this year. Right now it’s not looking good; we might get about 15 percent of our normal potato yield (if that). We also probably won’t get too many sweet potatoes. Without these two items we have decided that it doesn’t make sense to offer a winter share this year. We may have enough to offer a few one-time holiday shares though!

Kale

Now that the weather is cooling down, it’s a great time to try some hearty fall soups! Kale is fantastic in soup, especially when paired with hot sausage or kielbasa. I usually make a kale, sausage, and potato soup, but since we’re so short on potatoes I used carrots instead the other day, and the results were delicious.

Kale and Carrot Soup with Sausage

2 tbsp. oil

1 medium yellow onion, diced

Pinch of red pepper flakes (optional)

1 lb. hot sausage, casing removed

3-4 carrots, peeled and cut into rounds

4-5 cups water or stock

About 5-6 large leaves kale, stems removed and cut into thin ribbons

In a medium soup pot sauté onions in hot oil over medium-high heat until translucent. Add sausage and cook, stirring often, until browned. Drain out fat if necessary. Add carrots and red pepper flakes (if using) and cook for 2 or 3 minutes, stirring often. Add enough water or stock to cover carrots and sausage. Cover pot and bring to a boil. Reduce to a simmer and cook until carrots are almost cooked through (about 10-15 minutes). Add kale and continue to cook for about 5 minutes. Season with salt and pepper if needed (the sausage adds a lot of salt, so it might not be!)

Want to make kale chips or butternut squash soup? You can find the recipes in old newsletters. Just go to our CSA site (www.paulmazzascsa.com) and type “kale chips” or “butternut squash soup” into the search box. You will be brought right to the newsletter that contains that recipe!

 

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October 13 (Kale and Potato Hash)

Besides the obvious things you could make with this week’s share (broccoli and pepper stir-fry, kale and potato and sausage soup, zucchini bread), this is a fun week for breakfast dishes! I am a big fan savory dishes that can be made on the weekend and then enjoyed as leftovers during the week. Broccoli in particular is great in frittatas, stratas, and quiche. Sweet carmen peppers are thin, very sweet, and cook up quickly, so they are the ideal pepper to saute with some sliced onion and add to an omelet, breakfast burrito, or scrambled eggs. Potatoes are great for breakfast too; besides adding them to frittatas and quiche, you can also turn them into hash browns, home-fries, or even potato and kale hash (see recipe below).

Sign-up Info for Next Year

I will email all of this year’s CSA members in early March about the 2016 season. I will include all of the sign-up info, so if you’d like to sign up again you can do so then. I will also have  blank envelopes at the next three pick-ups; if you would like me to send you the 2016 sign-up form and info via snail mail as well as email you can self-address an envelope so it’s ready to go in the spring.

Farm and PYO Updates

The nights are getting colder and longer, which means that some crops have come to an end or slowed down to the point where there’s not enough for us to give out to CSA members. The crops we do have are sweeter and tastier than ever, though, since the cold nights make produce more sweet and flavorful (this is especially true for parsnips and kale). The longer nights also mean that we are now closing the Essex stand at 6:30, since that is when it gets dark!

We still have pick-your-own raspberries in Essex, and we will until we get a hard frost. We even still have some late season apples to pick, although probably not for too much longer!

Kale and Potato Hash

(From Eating Well Magazine)

8 cups torn kale leaves, (about 1/2 large bunch; see Tip

2 tablespoons horseradish

1 medium shallot, minced

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

2 cups cooked shredded potatoes

3 tablespoons extra-virgin olive oil

  1. Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
  2. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
  3. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.

This Week’s Share

Everyone gets 1 bunch parsley (or an extra ½ an option)

Single shares get 5 options, small share 7, and large shares 10. As always, doubling up on an option is fine!

Options:

1 large bunch kale

3 lbs potatoes

1.3 lbs parsnips

1.3 lbs beets

1.3 lbs broccoli

2 white acorn squash (might have the colorful “carnival” variety of acorn squash as well)

1 large or 2 small ambercup squash

1 lb sweet carmen peppers (taste like bell peppers but better!)

1.5 lbs eggplant

3 zucchini

Possible: raspberries, chili peppers, apples, glads, sweet potatoes, cauliflower.

 

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September 22 (Minestrone Soup)

It’s finally starting to feel like fall! To celebrate the season’s official start we are giving out our own apples and pie pumpkins this week. If you take a pumpkin you can use it for pie, muffins, bread, or soup. Most pumpkin recipes call for pumpkin puree, which is fairly easy to make; you just halve a pumpkin, scrape out the seeds, and bake, face down, until the pumpkin is very soft (you can put a knife through it easily). Then scoop out the flesh and puree it in a food processor until smooth. If you don’t use all of the puree you can freeze whatever you have left. If your recipe calls for 1 can of pumpkin puree that equals 2 cups of the home-made stuff.

Colchester Stand

I want to thank everyone who picks up in Colchester for being so very understanding about the stand closing early this year! Most folks have been fine with saving their missed share vouchers to use at the Essex stand. Because of this I will probably stop bringing extra items along to the Colchester stand unless I get a specific request. So if you missed your share in Colchester and would prefer to use your missed-share voucher at your regular Colchester pick-up (not Essex), please feel free to send me an email requesting the items you would like to “buy” with your voucher; I am more than happy to bring them along. Of course, as always, if you just want a double share instead of a voucher that’s fine as well. Feel free to bring along a friend if you feel that two shares might be a bit much for you!

Beef

We have sold out of the 10 lb grass-fed burger shares, but there are still a few 20 lb mixed beef shares available. If you would like one or have any questions please let me know. The pick-up will be in Essex on a Friday afternoon in mid-October. (Don’t worry if you can’t make it; we are happy to arrange alternate pick-ups). More details to come soon!

Soup

Nothing says fall more than homemade soup. The sausage and kale soup I mentioned earlier is incredibly easy to make, and very, very good. You can find a my recipe from a past newsletter here.

It’s also a good time of year for homemade Minestrone soup. This recipe calls for a little bit of green beans, but you are welcome to skip them or substitute some chopped kale.

Minestrone Soup

(Adapted from Epicurious.com)

        3 tablespoons olive oil

  • 1 medium onion, chopped

  • 6 cups low-salt chicken broth

  • 2 carrots, peeled, cut into 1/2-inch-thick rounds

  • 2 celery stalks, cut into 1/2-inch pieces

  • 4 small potatoes, quartered

  • 1/2 pound green beans, trimmed, cut into 1-inch pieces

  • 3 small zucchini or summer squash, halved lengthwise, cut into 1/2-inch pieces

  • 1 15-ounce can cannellini (white kidney beans), drained

  • 2 tomatoes, peeled, crushed

  • 6 tablespoons pesto

  • Freshly grated Parmesan cheese

Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes.  Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.

This Week’s Produce

Single Share

Choose 5 options:

2 lbs apples

2 tomatoes

1 pie pumpkin

1 large bunch kale

3 zucchini (might be replaced by summer squash)

1.2 lbs beets

1.3 lbs carrots

1.3 lbs broccoli

1.5 lbs green bell peppers

2-3 lbs potatoes

Possibly: Flowers, watermelon, arugula

Small Share

Choose 7 options:

2 lbs apples

2 tomatoes

1 pie pumpkin

1 large bunch kale

3 zucchini (might be replaced by summer squash)

1.2 lbs beets

1.3 lbs carrots

1.3 lbs broccoli

1.5 lbs green bell peppers

2-3 lbs potatoes

Possibly: Flowers, watermelon, arugula

Large Share

Choose 10 options:

2 lbs apples

2 tomatoes

1 pie pumpkin

1 large bunch kale

3 zucchini (might be replaced by summer squash)

1.2 lbs beets

1.3 lbs carrots

1.3 lbs broccoli

1.5 lbs green bell peppers

2-3 lbs potatoes

Possibly: Flowers, watermelon, arugula

 

 

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October 23 – October 29 (Smashed Baby Red Potatoes with Garlic, Braised Kale)

This would be a good week for a pot roast, or for some kale, potato, and sausage soup! You could also make a delicious vegetarian curry dish with the cauliflower, potato, and carrots, or a creamy butternut squash gratin or lasagna. Next week we will have similar items, but instead of the cherry tomatoes and carrots there should be beets and sweet potatoes. I’m hoping we will have cabbage and leeks, too! The brussels sprouts are still very tiny, but we might even have those as well.

Since this is the second-to-last week, we’re going to have the sign-up sheet for next year out. If you could just indicate on the sheet if you would like to get the sign-up info next spring or not, that would be great. A “yes” doesn’t mean that you have to join again, just that you would like the info and bill sent to you in March.

This Week’s Produce

Small Share:

Choose 7 options ($21)

Large Share:

Choose 10 options ($30)

Senior Share:

Choose 5 and a half options ($15)

Options:

1 pint grape tomatoes (limit 1 per member)

1.5 lbs. carrots (limit 1 per member)

3 lbs. Yukon gold potatoes

1 quart baby red potatoes

1 large bunch kale

1 cauliflower

1 butternut squash

4 decorative gourds

1 $3 pumpkin voucher (limit 1 per member)

1 lb. cubanelle peppers (possibly)

1 lb. jalapeno peppers (possibly)

2 lbs. roma tomatoes (possibly)

Everyone is also going to get a coupon for money off any type of apple.

Bread and Cheese

The bread this week is going to be La Panciata’s chewy and delicious Siciliano, and the last cheese of the year is Does’ Leaps fresh chevre, back by popular demand!

Beef

Don’t forget that the pick-up for the grass-fed beef is this coming Saturday at the Essex farm from 3 to 5! Most everyone who got the large mixed boxes has already paid, but if you ordered the ground beef you need to pay (via check, cash, or card) when you pick up.

Survey

I’m going to have a survey out this week and next. If you have the chance while picking up your share, please fill it out! Feedback from past years has been incredibly helpful in terms of designing our CSA, and we plan to use feedback from this year to make next year better. Please tell us what you liked and didn’t like, what items you’d like to see more or less of, and ways you think the CSA pick-up could run more smoothly. We’ve only been at this for 3 years (although Paul has been farming for MUCH longer than that), and we’re still in the process of getting it right. Your feedback is crucial to doing that! If you’d rather e-mail me your comments and ideas, that would be work as well. Thanks!

Smashed Baby Red Potatoes with Garlic

This is one of my favorite ways to eat baby potatoes. The garlic gets cooked with the potatoes, so it’s sweet and mild. The final result is both healthier and tastier than traditional mashed potatoes, and it’s incredibly easy. You can use baby yukons or whites too.

1 quart baby red potatoes, washed and halved.

2 cloves peeled garlic

Salt

Water

Butter

Milk

Boil potatoes and garlic in salted water until potatoes are tender. Drain. Add a little milk and butter (you don’t need much at all since the potatoes are naturally creamy and the boiled garlic will add flavor). Mash with a potato masher or a fork until they’re as smooth as you’d like. (The garlic will get mashed up and mixed in as you do this). Season with salt and pepper.

Braised Kale

This is a great recipe to make for people who might not be big kale fans. My husband (not a big kale fan!) made it the other night in an attempt the re-create a braised kale dish we had last year at the Kitchen Table Bistro’s special thank-you dinner for local farmers. It was the first time he had every eaten kale, and he loved it. I think this recipe (from the food network website) makes a dish that is even better than the one we were served at the restaurant. I eat a lot of kale, and I think this might be my new favorite way to cook it!

 

  • 1 tablespoon olive oil
  • 2 cups thinly sliced onions
  • 1  teaspoon salt
  • 12 turns freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons minced garlic
  • 8 cups (firmly packed) torn and stemmed kale pieces
  • 2 cups chicken stock
  • Splash cider vinegar

Directions

Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes, and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.

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Newsletter for October 14 (Stuffed Sweet Bell Peppers)

Although some veggies are coming to an end (corn, cucumbers), we still haven’t gotten a hard frost in most of our fields, which means we still have plenty “summer” veggies like zucchini (which we were surprised to discover survived what we had considered to be a hard frost in September), lettuce, peppers, and eggplant. We also have new fields of kale and cabbage coming in, so we will be offering these as well. We will have some type of winter squash every day, as well as some type of apple; these will change from day to day, but feel free to ask at pick-up if you would like more info about the the varieties we have available when you pick up. I will also do my best to include info and basic cooking instructions next to the signs at pick-up!

Bread and Cheese

The bread this week is Waitsfield Common, and cheese is now $1.50 off for CSA members at pick-up! We aren’t planning on buying any more for the season, but we still have plenty of varieties. We especially have lots of pepper-crusted chevre, which is my favorite of the VT Creamery chevres. It isn’t pretty, but it’s incredibly peppery and good, especially with Red Hen bread.

Kale

If you haven’t yet given kale a try, or if you have but you weren’t impressed, this is the time of year to go for it. Kale is sweetest in the fall, since the cold weather brings out the sugars in the leaves. Two great beginner kale recipes are kale and sausage soup and kale chips. These are both recipes that even the kale-skeptical often really like. Besides being incredibly healthy and one of the easiest thing on the planet to grow, kale really can be delicious, too!

Fingerling Potatoes

Fingerling potatoes are creamy little gourmet potatoes. They are long and thin (hence the name), and they are fantastic either roasted or boiled. You don’t need to peel them; just make sure they are clean and cut into equal-sized pieces. To roast just toss with olive oil, salt, pepper, and dried rosemary (if desired). Then cook on a baking sheet at 425 degrees until soft. Make sure to move the potatoes around a few times while cooking so they don’t burn.

PYO

As I mentioned in the Sunday e-mail, PYO apples are done for the season, but there are still plenty of PYO raspberries, and there will be until we get a hard frost. The picking is better in Essex, but there is still picking at both locations. If you have a PYO apple voucher that you didn’t use, or a berry voucher that you don’t plan to use, just bring them in to me at pick-up and you can use the voucher for extra CSA produce.

Stuffed Peppers

I like the following recipe because it’s pretty basic and therefore easy to alter to suit your own tastes. You could sub sausage or ground turkey for the beef and pork, and cooked brown rice or quinoa for the cooked white rice. You could also add cheese or mushrooms to the stuffing or mess around with the spices (I really love allspice in stuffed peppers). Whatever you do, it will probably still be tasty!

Stuffed Bell Peppers (Emeril Lagasse’s Recipe from The Food Network)

6 green bell peppers, tops cut away and seeds removed
2 tablespoons vegetable oil
1 cup finely chopped yellow onions
1/2 cup finely chopped green bell peppers
1/2 pound ground beef
1/2 pound ground pork
1 tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Pinch red pepper flakes
2 cups cooked long or medium-grain white rice
8 ounces tomato sauce
Water

Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Single Share

Choose 5 options:
3 zucchini
2 lbs apples (type to be determined)
1 quart fingerling potatoes
1.5 lbs peppers
3 lbs sweet potatoes
1.25 lbs carrots
1 large or 2 small winter squash (will probably be 2-3 different kinds)
1 large or 2 small eggplant
1 large or 2 small cabbages
1 bunch mixed leaf lettuce
1 bunch kale

Small Share

Choose 7 options:

3 zucchini
2 lbs apples (type to be determined)
1 quart fingerling potatoes
1.5 lbs peppers
3 lbs sweet potatoes
1.25 lbs carrots
1 large or 2 small winter squash (will probably be 2-3 different kinds)
1 large or 2 small eggplant
1 large or 2 small cabbages
1 bunch mixed leaf lettuce
1 bunch kale

Large Share

Choose 10 options:

3 zucchini
2 lbs apples (type to be determined)
1 quart fingerling potatoes
1.5 lbs peppers
3 lbs sweet potatoes
1.25 lbs carrots
1 large or 2 small winter squash (will probably be 2-3 different kinds)
1 large or 2 small eggplant
1 large or 2 small cabbages
1 bunch mixed leaf lettuce
1 bunch kale

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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 June 24, 2014 (Pasta with Zucchini and Fresh Oregano)

We have summer squash and/or zucchini for everyone this week, which would go very well with the fresh oregano (see recipe below!). Besides the strawberries that everyone’s getting, the share is also full of greens…. If you’ve never tried braised kale or sautéed bok choy with scallions, this is the week to do it! You also have the choice this week to skip the early greens and take PYO vouchers for your options — a $3 voucher will get you a bit over a pound of strawberries if you pick them yourself. If the the week heats up and we have enough berries we will also make already picked pints of strawberries one of the “options”.

Berry picking

As I mentioned in the Sunday night e-mail, the picking has been a bit tough, especially in Essex, due to the cold nights and cooler days (there’s a great crop of berries — they’re just taking their time to ripen!) The ten day forecast looks promising, though, and we have some late varieties that should be ready soon. Call first, especially if it’s the weekend, but there should be plenty of great picking in the near future in both Essex and Colchester!

Bread

The bread this week will by Cyrus Pringle on Tuesday, and Ciabatta on Wednesday and Thursday. This is the last week you can add bread onto your share if you haven’t already!

Bok choy

We gave out a variety of baby bok choy last week, and this week we’ll have the more typical large white bok choy with dark green leaves. I love to sauté either variety with scallions and Asian flavors (soy or fish sauce, sesame oil, garlic, red pepper flakes). Check out these healthy bok choy recipes from Eating Well magazine for more ideas.

Kale

Kale is actually a really versatile vegetable — you can add it to a spicy sausage and potato soup, turn it into salty “chips”, make a healthy kale salad with seeds and dried fruit, or cook it in stock until it’s no longer even the slightest bit tough or chewy. I’m sure I’ve linked to it before, but my favorite kale recipe (and a great one for people who are new to kale’s charms) is this one for braised kale from The Food Network:

Zucchini and Summer Squash

Zucchini and summer squash are delicious sliced lengthwise and grilled. You can also slice either type of squash lengthwise and brown the slices in butter over high heat and then top with a little bit of parmesan (this makes a great breakfast with an over-easy egg and some slices of tomato). Both types of squash also taste fantastic in pasta dishes, like this one:

Pasta with Zucchini and Oregano

(From Epicurious.com)

 

  • 1 pound campanelle (trumpet-shaped pasta) or orecchiette (little ear-shaped pasta)
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 pounds zucchini, trimmed, cut into 1/3-inch-thick slices
  • 6 garlic cloves, chopped
  • 2 tablespoons chopped fresh oregano
  • 1/2 cup grated pecorino cheese, plus additional for sprinkling

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.

Heat 2 tablespoons oil in heavy large skillet over high heat. Add zucchini; sauté until tender and beginning to brown, about 8 minutes. Mix in garlic and oregano; remove from heat. Add the remaining oil to the pasta along with the zucchini-garlic mixture and toss, then add reserved pasta cooking liquid by 1/4 cupfuls as needed to moisten. Add 1/2 cup cheese; stir until melted. Transfer to large bowl. Serve, passing additional cheese for sprinkling.

This Week’s Produce

Single Share:

 

1 quart strawberries or $ PYO voucher

1 head lettuce or 1 bunch oregano or mint

1 lb zucchini (may be replaced by summer squash)

 

Choose 2 options:

 

1 large bok choy

1 bunch kale

1 head lettuce

1 bunch scallions (may be replaced by radishes)

$3 PYO voucher

Possibly: swiss chard

Possibly: pint of strawberries

 

Small Share:

 

1 quart strawberries or $ PYO voucher

1 head lettuce

1 bunch oregano or mint

1.5 lb zucchini (may be replaced by summer squash)

 

Choose 3 options:

 

1 large bok choy

1 bunch kale

1 head lettuce

1 bunch scallions (may be replaced by radishes)

$3 PYO voucher

Possibly: swiss chard

Possibly: pint of strawberries

 

Large Share

 

2 quarts strawberries

1 head lettuce

1 bunch beet greens (or 1 extra head lettuce)

2 bunches oregano or mint

2 lbs zucchini (may be replaced by summer squash)

 

Choose 4 options:

 

1 large bok choy

1 bunch kale

1 head lettuce

1 bunch scallions (may be replaced by radishes)

$3 PYO voucher

Possibly: swiss chard

Possibly: pint of strawberries

 

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Newsletter for October 22 (Irish Beef Stew)

It’s the last week of the CSA and I’m happy that we still have so many items to offer. Besides everything I mentioned in the e-mail I sent out on Monday morning, we will also have parsnips and potatoes! This week would be a good one to make a potato, kale, and sausage soup, or stew with potatoes, parsnips, and carrots. You could also roast the beets, carrots, and potatoes together (just peel, cut into similar sizes, toss with olive oil and seasonings, and cook at 400 degrees on a baking pan). Since we’re going to have little grape tomatoes this week, it also would be a fun week to make kabobs with peppers, grape tomatoes, and onions. Yum!

It’s another all-option week. Small shares get 7 options, single shares 5 ½, and large shares 10. Everyone will also get a coupon for money off VT apples (1/2 peck bag for $2.99)

Options:

4 lbs. white potatoes

1.2 lbs. parsnips

1 pint grape tomatoes

1.5 lbs. bell peppers

1.2 lbs. carrots

1.2 lbs. beets

1 large bunch kale

2 carnival squash

1 pie pumpkin (also can be used for decoration)

Possibly: turnips chard, roma tomatoes, zucchini, brussels sprouts

Bread

The bread this week is Red Hen’s Ciabatta, back by popular demand!

 Signing up for next year

All 2013 CSA members who wish to join again in 2014 will be able to. As I did last week, I will have envelopes out for you to self-address if you’d like the sign-up info for 2014 in the mail next March. If you filled out an envelope last week, or if you don’t plan to join again or would like to just receive the info via e-mail (I will e-mail everyone in March), no need to fill out an envelope. Thanks again for saving me countless hours of work this winter!

Vouchers

If you have any missed-share vouchers, be sure to use them before the stands close on October 31! Remember, you are more than welcome to use your voucher for any produce item on the stand. You can also use it to buy pumpkins, decorative gourds, or even corn stalks. The vouchers can be used at either stand. Essex is open from 8 to 6:30 every day. Right now Colchester is just open from 12 to 6 Thursday through Sunday.

If you have any left over PYO vouchers and don’t want to pick raspberries in the next week or so (believe it or not, we still have some to pick!), just bring them in to me this week and I will give you extra produce with your regular share.

Feedback

Have any thoughts about how we can improve the CSA next year? I’d love to hear them! Please e-mail me – we appreciate your feedback!

Irish Beef Stew

You could substitute some parsnips for half of the potatoes in this recipe if you’d like. You could also skip some of the beef stock and add some dark ale. . .

(Recipe from Bon Appetit, March 2001)

  • 1/4 cup vegetable oil
  • 1 1/4 pounds stew beef, cut      into 1-inch pieces
  • 6 large garlic cloves,      minced
  • 8 cups beef stock or canned      beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire      sauce
  • 2 bay leaves
  • 2 tablespoons (1/4 stick)      butter
  • 3 pounds russet potatoes,      peeled, cut into 1/2-inch pieces (about 7 cups)
  • 1 large onion, chopped
  • 2 cups 1/2-inch pieces      peeled carrots
  • 2 tablespoons chopped fresh      parsley

Preparation

Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

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