CSA Share #13 Tuesday, September 2nd, 2014

 What You’re Getting: 
 

Standard Share:

1 pint cherry tomatoes

2 lbs tomatoes

1 lb onions

1 bunch carrots

1 slicing cucumber

5 lbs cantaloupe melon (1 large or 2 small)

 

Family Share:

1 quart cherry tomatoes

3 lbs tomatoes

2 lb onions

2 bunches carrots

1 slicing cucumber

2 lbs zucchini and summer squash

8 lbs cantaloupe melon (2-3 melons)

Farm News:

September already! Ahh, the crisp fall air, cool mornings… just kidding, it’s 85 degrees with what feels like 100% humidity and we’re sweating our sunscreen off faster than we can apply it. Luckily, our delicious ripe cantaloupes LOVE this weather! It’s exactly what they need. Enjoy them, because I can’t say whether or not we’ll still have them next week! Their season is short and sweet (Very sweet!). They are ripe and ready…. Don’t wait until the end of the week to eat them!

            We are also in countdown-to-the-fair mode… The Common Ground Fair, that is! We have a lot to do to get ready. If you frequent the fair, or will be coming for the first time, come visit us at the Rose Gate Farmers Market area!

Our tomatoes are slowing down a lot, so if you had your heart set on #2 bulk tomatoes but haven’t ordered yet, now is the time to do so! We’ll try to squeeze you in. We can’t promise anything, but we’ll try!

Thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Melon, Cucumber and Tomato Salad

1 cucumber, diced

Salt to taste

1 pound ripe tomatoes, cut in thin wedges or diced

1 small ripe cantaloupe, peeled and diced or shaped into melon balls

2 to 3 tablespoons white wine vinegar or sherry vinegar

1 tablespoon lime juice

1 teaspoon mild honey

4 tablespoons grapeseed oil, rice bran oil or canola oil

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped fresh mint

Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients. Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours. Just before serving, toss with the herbs. Taste the salad, adjust the seasonings and serve.

 Because of the salt, the vegetables and fruit will give off a lot of water, so if you don’t want the salad to be too juicy, salt shortly before serving.

Adjusted from: http://www.nytimes.com/2012/07/16/health/nutrition/melon-cucumber-and-tomato-salad.html?_r=0

Balsamic Maple Roasted Carrots and Onions

1 bunch carrots, cut into sticks

1 lb onions, peeled and quartered

1 tablespoon extra virgin olive oil

 ¼ cup maple syrup

 2 tablespoons balsamic vinegar

    Preheat oven to 375°C. Line a large roasting pan with non-stick baking paper.

    Place the carrots, onion and oil in a large bowl and gently toss until well coated. Arrange carrots and onion, in a single layer, in the lined pan. Roast in oven for 20 minutes or until tender.

    Sprinkle over the maple syrup and vinegar and gently toss to coat. Roast for a further 25-30 minutes or until vegetables are tender and caramelised. Season with salt and pepper to serve.

CSA Share #12, Tuesday, August 26th, 2014

What You’re Getting: 
 

Standard Share:

1 pint cherry tomatoes

2 lbs tomatoes

1 bunch onions

1 head lettuce

1 bunch mint

Green beans (Amount depending on harvest)

1 bunch carrots

¼ lb basil

 

Family Share:

1 quart cherry tomatoes

4 lbs tomatoes

2 bunch onions

2 heads lettuce

1 bunch mint

Green beans (Amount depending on harvest)

2 bunches carrots

¼ lb basil

Farm News:

Ahh, late August. The big harvests have begun in earnest. We pulled all our onions, loaded them into hundreds of crates and laid them out on tables in our greenhouse to dry. In a few weeks, we’ll trim them and bag them up, and then it will be time to bring in the winter squash to cure. Then the sweet potatoes, and then the popcorn. We’ll dig the fall storage carrots and beets, then the potatoes, and plant our garlic for 2015. And then, in the wink of an eye, it will be November! How quickly each season rushes by. This is important to remember in August, when we are all exhausted from months of long days. It will rush by, and then we’ll be thinking longingly of these long, sunny summer days! Better appreciate it while we can!

            As our returning members know, we usually host a Farm Dinner for our CSA members in the summer. This year, with Mike’s injury, we don’t think we can pull it off. It would be hard for Christa to spend a whole day cooking when she needs to be out with the crew so much more now. Instead, we’d like to host a farm tour in the fall, so those of you who would like to can see the farm and talk to Mike about what we do here. We are thinking that we will choose a date in early October. Farm dinners starting again in 2015! We’ll keep you posted!

Thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Mediterranean Salad with Green Beans and Feta

    Coarse salt and ground pepper

    ½ lb green beans, trimmed and halved

    2 navel oranges

    2 tablespoons olive oil

    2 tablespoons white-wine vinegar

    1 1/2 cups crumbled feta (6 ounces)

    1 head lettuce, halved and roughly chopped

    1 small red onion, halved and thinly sliced

    1 can (15 ounces) white beans, rinsed and drained

    In a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain green beans, and rinse with cold water to stop the cooking.

     Using a sharp knife, slice off both ends of each orange. Cut off peel, following the curve of the fruit. Halve fruit from top to bottom, and thinly slice each half crosswise.

     In a bowl, whisk together oil and vinegar; season with salt and pepper. Add feta, oranges, lettuce, onion, beans, and green beans. Toss to combine.

From: http://www.marthastewart.com/336939/mediterranean-salad-with-green-beans-and

Tomato Salad with Lemon and Mint

    1 tablespoon finely grated lemon zest

    4 teaspoons fresh lemon juice

    2 tablespoons extra-virgin olive oil

    Coarse salt and ground pepper

    1/4 cup thinly sliced white onion

    1 pint cherry tomatoes, coarsely chopped

    1 lb red tomatoes, coarsely chopped

    2 tablespoons fresh mint leaves

    In a large bowl, whisk together lemon zest, lemon juice, and oil. Season with salt and pepper. Add onion and tomatoes to bowl. Toss to combine. Season to taste with salt and pepper and sprinkle with mint leaves.

From: http://www.marthastewart.com/355926/tomato-salad-lemon-and-mint

CSA Share #11, Tuesday, August 19th, 2014

 

What You’re Getting:

 

Standard Share:

1 pint cherry tomatoes

2 lbs tomatoes

1 bunch onions

1 head lettuce

1 bunch mint

Green beans (Amount depending on harvest)

1 bunch carrots

Family Share:

 1 bunch kale           

3 lb zucchini and summer squash

2 slicing cucumbers

1 qt potatoes

1 pint cherry tomatoes

1 bunch parsley

5 lbs Tomatoes

2 lbs mixed onions

Farm News:

Well, our melons are being slooooow to ripen this year, but in the meantime, we have all these delicious tomatoes to enjoy…. And potatoes, and onions, and cukes…yum! Time for summer salads.

Thanks to all of you who have sent well wishes about Mike’s arm. He is slowly healing, getting to spend lots of time with the kids, and is trying his best not to lift things. In the meantime, Christa is getting to spend lots of time doing farm tasks she’s been missing, and discovering that Mike is actually way better at keeping the dishes washed and the house clean. The only things that really aren’t getting done are paperwork and laundry, but hey, these never get done in August anyway. All in all, we are doing great and are powering through the busiest time of our year, thanks of course to our great crew of apprentices this year.

If you want ‘em, this is the month to order #2 tomatoes!

10 lbs for $20.00

20 lbs for $30.00

50 lbs and more for $1.00/lb

Call or email the farm to order, and pick up in the farmstand or at your CSA pick-up location.

Thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Greek Salad (Horiatiki)

2 Tbsp. chopped fresh parsley

2 medium tomatoes, cut into 1 ½ “ pieces

1 cucumber, peeled, halved, and sliced into ¼” slices

½ medium onion, thinly sliced

3 tbsp. olive oil

1 tbsp red wine vinegar

1/8 tsp. dried oregano (actually better with fresh, if you can get it)

6 oz. feta, Cut into thick slabs

8 kalamata olives

Salt and freshly ground black pepper, to taste

Combine parsley, tomatoes, cucumbers, and onions in a bowl. In a small bowl, whisk together oil, vinegar, and oregano; season with salt and pepper and pour over vegetable mixture. Toss. Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano.

Duncan’s New Potato Salad        

           

• 1 lb new potatoes
• 1 cucumber
• 1 medium tomato
• 2 tropea onions
• ½ bunch parsley
• ½ cup olive oil
• ¼ cup balsamic vinegar
• 1 tbsp salt
• 1 Tb ground pepper

Christa’s Dad’s special. Wash potatoes, cut into bite sized chunks. Place in sauce pan with just enough water to cover. Bring to boil, reduce heat to simmer. Cook potatoes until just barely done – soft but not mushy. Drain potatoes, run cool water over them, and set in fridge to cool. Chop cucumber and tomato into small pieces.  Dice onions. Chop (finely) parsley. When potatoes are cool, stir in oil and vinegar.  Sprinkle with salt and pepper. Mix cucumber, tomato, parsley and onion into potato mixture. Optional: mix in ½ cup finely chopped bread and butter pickles.  MMMMMmmm. Summer.

CSA Share # 10, Tuesday, August 12th, 2014

What You’re Getting: 

Standard Share:

1 bunch kale           

2 lb zucchini and summer squash

1 slicing cucumber

2 lbs Tomatoes

1 Eggplant

1 bunch carrots

1 bunch onion

Family Share:  

1 bunch kale

3 lb zucchini and summer squash

1 slicing cucumber

1 bunch chard

4 lbs Tomatoes

2 Eggplant

2 bunch carrots

2 bunch onion

Farm News:

What gorgeous weather we’ve been having and it is officially peak tomato season! Even more exciting is that melons are coming soon; maybe even some will be ripe starting next week!

Once again, if you like canning, or freezing veggies for the winter, this is the season to do it! We will let you know if and when we have surplus crops for bulk orders. Tomatoes should be available for canning later this month. Our cabbage is going fast but we still have some left. This will be the last week of availability. 40 lbs of cabbage makes 5 gallons of sauerkraut to keep your winter tasty. Usually $1.00/lb, right now you can get cabbage for $0.25/lb when you buy 20 lbs or more. This is for CSA Members only! Let us know if you’re interested.

Thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Bulgur Wheat Salad With Tomato and Eggplant

Ingredients

    1 cup bulgur wheat

    1 eggplant, thinly sliced

    5 tablespoons extra-virgin olive oil

    1 pound cherry tomatoes, cut in half

    1 tablespoon red wine vinegar

    kosher salt and pepper

    1 cup basil leaves, torn

Directions

    Heat broiler.

    Cook the bulgur according to the package directions.

    Arrange the eggplant slices on 2 baking sheets. Brush both sides with a total of 3 tablespoons of the oil. Broil the eggplant, 1 sheet pan at a time, until brown, 2 to 3 minutes per side.

    Transfer to a large bowl. Stir in the tomatoes, vinegar, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the basil.

    Transfer the bulgur to a large bowl and top with the eggplant and tomato mixture before serving.

Kale, Carrot and Avocado Salad

Ingredients:

    1 bunch kale, stemmed and finely chopped

    2 cups grated carrots

    1/2 avocado, peeled and pitted

    1/4 cup thinly sliced red onion

    2 tablespoons lemon or lime juice

    2 tablespoons sesame seeds, toasted

    1/2 teaspoon reduced sodium soy sauce

Method:

Toss all ingredients together in a large bowl. Use your hands or the back of a large spoon to thoroughly mash avocado into kale. Set aside at room temperature for 30 minutes before serving to allow kale to soften.

CSA Share # 9, Tuesday August 5th, 2014

What You’re Getting:

Standard:

1 pint cherry tomatoes

1 bunch onion

¼ lb basil

1 head lettuce

1 bunch carrots

1 pint blueberries

1 lb cucumbers

1 bunch parsley

Family:

1 pint cherry tomatoes

1 lb tomato

1 bunch onion

½ lb basil

1 head lettuce

1 bunch chard

1 bunch beets

1 bunch carrots

2 pints blueberries

2 lbs cucumbers

1 bunch parsley

 

Farm News:

Things are extra busy around here, it being the peak of the season and Mike being mostly out of commission! The crew harvests almost all the time, and farmers markets are extra busy.

If you like canning, or freezing veggies for the winter, this is the season to do it it! We will let you know if and when we have surplus crops for bulk orders. Tomatoes should be available for canning later this month. Right now we have a huge surplus of green cabbage. Into sauerkraut? 40 lbs of cabbage makes 5 gallons of sauerkraut to keep your winter tasty. Usually $1.00/lb, right now you can get cabbage for $0.25/lb when you buy 20 lbs or more. This is for CSA Members only! Let us know if you’re interested.

Thanks!

Christa, Mike, Lizzy and Nicky

Recipes

Basil Pesto

1/3 lb basil

1/2 cup pine nuts, or any other nut (I like walnuts)

1/2 cup grated parmesan cheese, or any other hard cheese

1-2 garlic cloves

1/4 teaspoon salt

1/4-1/2 cup extra-virgin olive oil

Blend half the basil with nuts, cheese, and garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped. Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.

With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.

Taste the pesto and add more salt, garlic, nuts or cheese as needed to taste.

Pesto is wonderful on pasta, sandwiches and almost anywhere you can think of. Believe it or not, you can substitute arugula or kale (or many other greens) in this recipe to make pestos with an array of flavors. Enjoy!

Cucumber, Onion and Parsley Salad

1 large cucumber

½ cup red or sweet onion, finely diced (or more to taste)

1/2 cup chopped parsley

½ tsp oregano

1/4 cup crumbled Feta cheese

2 T best quality extra virgin olive oil

1 T fresh lemon juice

salt and fresh ground black pepper to taste

Dice cucumbers and onion. Pat Feta cheese dry with a paper towel, then crumble into pieces. Wash parsley and spin dry or dry with paper towels, then chop coarsely.

In large bowl, combine cucumbers, onions, and parsley. Whisk together olive oil, oregano and lemon juice and stir into vegetable mixture. Sprinkle feta cheese over and stir gently a few times. Season with salt and fresh ground black pepper and serve immediately.

Cherry tomatoes are a delicious addition to this salad…. but haven’t you eaten them already?

CSA Share #8, Tuesday July 29th, 2014

Standard Shares:

1 lb green beans

1 pint mixed tomatoes

1.5 lbs zucchini and summer squash

½ lb pickling cucumbers

½ lb salad mix

1 bunch beets

1 bunch kale

small bag basil

Family Shares:

1 lb green beans

1 quart mixed tomatoes

3 lbs zucchini and summer squash

1 lb pickling cucumbers

½ lb salad mix

1 bunch beets

1 bunch kale

1 bunhc chard

1 cabbage

small bag basil

Farm News:

Well, things are growing wonderfully around here, getting tall and green and bushy and producing all sorts of things… red beets, green cucumbers, yellow squash, orange tomatoes and so much more.

Unfortunately for us, Mike managed to tear his bicep last week, and can’t use his arm for 6-8 weeks…. Of course they are the busiest 8 weeks of the season! He will be spending a lot more time with the kids for the next few months while Christa and our great crew juggle things around to fill the gap.

With 8 weeks until the Common Ground Country Fair, the season is flying by! Hope you’re enjoying it, too!

Thanks!

Christa, Mike, Lizzy and Nicky

Recipes

Simple Summer Zucchini with Tomatoes and Basil

1 pound zucchini or summer squash

2 tablespoon olive oil

2 cloves garlic, minced

1 cup diced tomatoes

1 cup basil leaves, roughly chopped

freshly ground pepper

salt

Cut the zucchini into 1/4-inch slices diagonally, or 1/4- inch cubes.

    Heat the olive oil over high heat in a large skillet. Cook the zucchini and garlic for 2 minutes. Add the tomatoes and basil. Continue to cook for 3 more minutes, or until the zucchini is tender.

    Season with salt and pepper to taste. Serve hot or cold.

From: http://www.wolfgangpuck.com/recipes/side-dishes-and-vegetables/Zucchini-with-Basil-and-Tomatoes

Super Simple Cucumber Sandwiches

(Mike’s current favorite snack)

2 slices bread, toasted per your preference (We love the Maine Grain bread in the farmstand)

1 pickling cucumber, sliced thinly into sheets

Mayonnaise

Salt and pepper

Spread the warm toast with mayonnaise. Lay the sheets of thinly sliced cucumber over the prepared toast, and lightly add salt and pepper. Yum! A great snack in a hot day.

Crispy Kale with Lemon-Yogurt Dip

    1 bunch curly kale   

    1/4 cup extra-virgin olive oil

    2 garlic cloves, minced

    Salt and freshly ground pepper

    1 cup plain Greek yogurt

    1 teaspoon finely grated lemon zest

    2 tablespoons fresh lemon juice

    Preheat the oven to 375°. In a bowl, toss the kale with all but 1 tablespoon of the olive oil and half of the garlic. Spread the kale on 2 baking sheets and roast in the upper and lower thirds of the oven for about 15 minutes, until crisp; shift the pans from top to bottom halfway through. Season the kale with salt and pepper and transfer to a large platter.

    In a small bowl, whisk the yogurt with the lemon zest and juice and the remaining garlic and 1 tablespoon of oil. Season with salt and pepper. Serve with the roasted kale.

From: http://www.foodandwine.com/recipes/crispy-kale-with-lemon-yogurt-dip

CSA Share #7, Tuesday July 22nd, 2014

 

What You’re Getting: 

Standard Share:

1 lb Green Beans

1 pint mixed Tomatoes

2 lbs Zucchini and Summer Squash

1 Slicing Cucumber

1 head Lettuce

1 bunch Carrots

1 bunch Scallions

Family Share:

1 lb Green Beans

1 pint Sugar Snap Peas

1 pint mixed Tomatoes

4 lbs Zucchini and Summer Squash

1 Slicing Cucumber

2 heads Lettuce

2 bunches Carrots

2 bunches Scallions

1 bunch Kale

Farm News:

Summer veggies are really, truly here now! Enjoy the bounty. The weeds are growing, the veggies need picking and fall crops need planting. Hard as it is to believe, we have already finished seeding crops we will be harvesting in November. Enjoy every precious minute of this lovely, sunny summer!

As for us, we are going ‘round the clock to try and stay on top of our to-do lists. Plus, the baby’s teething…. So I’ll leave you all to get some sleep while I can.

Enjoy your veggies!

Christa, Mike, Lizzy and Nicky

Recipes

Broiled Zucchini with Yogurt Sauce

    2 tablespoons extra-virgin olive oil

    2 lbs zucchini, halved lengthwise

    Coarse salt and ground pepper

    1/3 cup low-fat plain yogurt

    1 tablespoon lemon juice

    1/4 teaspoon ground coriander

    1/4 teaspoon ground mustard

    1/4 cup fresh cilantro leaves

Heat broiler. Brush a rimmed baking sheet with 1 tablespoon oil. Arrange zucchini in a single layer, cut side up. Brush with 1 tablespoon oil and season with salt and pepper. Broil until zucchini are deep golden brown, 8 to 10 minutes.

    Meanwhile, in a small bowl, stir together yogurt, lemon juice, coriander, and mustard. Season with salt and pepper. Transfer zucchini to a serving platter, drizzle with yogurt sauce, and sprinkle with cilantro.

Sesame Green Beans

I know, I give you this recipe every year…. But it is just SOOOO good!

½  pound green beans, trimmed

1 teaspoons extra-virgin olive oil

1 teaspoon sesame seeds

1 teaspoon  sesame oil

Salt & freshly ground pepper, to taste

 Toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Preheat oven to 500ºF.  Toss green beans with olive oil. Spread in an even layer on a rimmed baking sheet. Roast, turning once halfway through cooking, until tender and beginning to brown, about 10 minutes. Toss with sesame seeds, sesame oil, salt and pepper.