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This Week's CSA Box
Wednesday, 19 January 2011 16:19 | 
Written by Administrator | 
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This Weeks CSA Box is a list of our CSA (Community Supported Agriculture) members produce for the week. Each week this box changes a little. It varies a lot through the year as we go through the different seasons which we have in Southern New Jersey. Our members see 5 to 7 different varieties of mixed produce in their box each week, often times it is more. The seasons dictate what we can grow and the CSA Box reflects the produce of that season. Eating a diet of locally grown, fresh and seasonal, organic produce is warmly cherished by our members.
Here is a list of the items that you can expect to see in your box this week. Some times you might get a little more than what we list in The Box. If you have any questions on what you received, just take a look at our web site and pull up the produce page. This page has a great listing of our produce along with a picture and a description. If you are not sure what to do with a certain item, just Google a recipe for it. The internet is a wonderful recipe book!!!
This weeks box 12/20/11
Gypsy Broccoli Greens
Most people would have a hard time distinguishing between young broccoli leaves and collard greens and in fact you can use the same methods to cook broccoli as you would collard greens. The entirely edible leaves are a very good source of Vitamin A, Vitamin C, Riboflavin, Vitamin B6, Folate, Magnesium, Phosphorus, and Potassium. Try to utilize the younger, tender leaves as the larger ones can become somewhat bitter. A good technique to make cutting easier is to roll the broccoli leaves tightly together and slice into ribbons. They are delicious roasted in the oven with olive oil or can add something different to a salad. If eating raw, tenderize the leaves a bit with some lemon juice about 10 minutes before tossing in salad.
Broccoli Leaves/Collard Greens
1 lb broccoli leaves or collard greens
1 Tbsp olive oil
1 cup finely chopped onion
2 garlic cloves, minced
vegetable broth as needed
salt and pepper to taste
hot pepper sauce to taste
red pepper flakes to taste
Remove stems from broccoli/collard greens. Wash and pat dry. Stack 4 or 5 leaves together, and roll up tightly. Cut across the rolled greens, slicing thinly. Heat oil in a large Dutch oven with a medium flame. Add onion and garlic; sauté 4-5 minutes until lightly browned. Add broccoli/collard greens, cook for 15-25 minutes or until desired level of tenderness is reached, stirring frequently. You can add broth if the greens become too dry. Add salt, pepper, red pepper flakes, and hot sauce; cook 2 minutes.
Farao Cabbage
Fall cabbages are especially sweet and this is especially true of Farao Cabbage. This variety produces a tightly clustered head of edible leaves and is grown for its culinary qualities and nutritional values. It is used in many international cuisines including Chinese, Indian, Eastern European and Middle Eastern. The dense cores are filled with tender, thin, crisp, peppery-sweet leaves that have a sweet melt in the mouth taste. Farao cabbage stores well and can be eaten fresh or cooked. Try frying or sautéing cabbage to caramelize and bring out the natural sweetness.
Fried Cabbage
1/4 pound bacon,
2 small heads of cabbage
1 large onion
salt and pepper to taste
In large skillet, fry bacon. While it is frying, core and cut cabbage into bite size pieces, then chop onion. Add to skillet, frying on medium heat until tender.
Joi Choi
Joi Choi, also referred to as bok choy or Chinese cabbage, is a Chinese leaf vegetable with dark green leaves and crisp white stems. The vegetable is related to the Western cabbage, and is of the same species as the common turnip. Joi Choi is a common and mild-tasting variety of Pac Choi, but Joi Choi grows amazingly large and fast compared to Pac Choi with much darker green leaves and the stalks are also whiter & thicker. It is fat and cholesterol free, and a good source of vitamin A, vitamin C, and folate. This remarkably juicy green is often used in Asian cuisine and has a pleasing mild flavor with a hint of mustard that works well in stir frys or soups.
Curried Asparagus and Joi Choi
8 oz Joi Choi (or Bok Choi), cut to 1 inch pieces
1 lb Asparagus, ends cut off
2 medium Carrots, julienned
2 Tbsp Flour
4 Tbsp Butter
2-4 Tbsp Curry Powder
1/2 cup Chicken broth
Heat a skillet to medium. Melt 2 Tbsp butter. Add Joi Choi, asparagus and carrots. In a separate pan, melt the rest of butter. Stir in flour and whisk. Add curry powder and chicken broth to the vegetables in the skillet. Cook for a couple of minutes. Add the butter and flour mixture. Stirring frequently, cook until sauce is thickened, and vegetables are fork-tender. Serves 4.
Encore Spring Mix Lettuce
Baby romaine and oak leaf lettuces are enhanced with the pleasant bitterness of endive and radicchio in this favorite blend. True salad lovers revel in Spring Mix’s riot of flavor, color and texture dressed with classic vinaigrette. Finely sliced or shredded vegetables, chopped fresh herbs, crumbled feta or goat cheese, dried fruit or toasted nuts are perfect complements. This Encore Spring Mix Lettuce is a stunning mix of different colors, shapes and textures and includes Green Oakleaf, Red Oakleaf, Green Romaine, Red Romaine, Lollo Rossa, Redleaf, and Bibb lettuces.
Spring Mix Salad
Mixed salad greens (approx 10 ounce)
1 ripe avocado - peeled, pitted and chopped
1 ripe tomato, chopped
1 (6 ounce) can black olives, drained
6 Greek pepperoncini peppers
1/4 cup olive oil
2 teaspoons white vinegar
2 teaspoons garlic salt
1 teaspoon dried oregano
1 teaspoon dried basil
3 ounces grated Parmesan cheese
1In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside. In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.
Mibuna Mustard Greens
Mibuna is a delicate and unusual plant in the mustard family that has been grown for centuries in Japan. It is one of a few dozen vegetables known there as "Kyo yasai." This traditional Japanese mustard green produces a dense cluster of long, narrow, rounded, dark green leaves. They have a delicious mild mustard flavor and are a popular addition in salads as a microgreen or baby salad green. In Japan, Mibuna is also used in soups, stir fries and other dishes. There is little difference between Mizuna and Mibuna in taste but Mizuna has feathery leaves while Mibuna has straight leaves. Mibuna also has a slightly stronger taste.
Balsamic-Glazed Chickpeas and Mustard Greens
10 ounces mustard greens
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained
Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces. In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan. Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all. Serve warm, with additional balsamic vinegar at the table.
This Weeks Box 12-14-11
Natachia Escarole
This wonderfully textured, mildly bitter escarole has tender leaves and a creamy heart that makes it perfect for salads. The crunchy texture and perfect balance of mild bitterness and crisp sweetness blends well with other greens so try it with your Farao Cabbage and Mizuna Mustard for the perfect Jah’s Creation salad! Try it on sandwiches for a unique change from lettuce. For an easy side dish with meat or chicken, sauté with garlic and olive oil.
Italian Wedding Soup
1 medium onion -- finely chopped
1/2 teaspoon dried rosemary
1 teaspoon olive oil
1/2 pound escarole -- cut crosswise into 1/2" strips
28 ounces fat-free chicken broth
1/3 cup orzo
1/4 pound ground turkey breast
3 tablespoons fresh bread crumbs -- crumbled finely
1 large egg white
1 scallion -- finely minced
1 tablespoon grated parmesan cheese
2 teaspoons fresh lemon juice
1/8 teaspoon ground black pepper
1 garlic clove -- crushed
1/8 teaspoon salt
1 teaspoon olive oil
In a large heavy saucepan, cook the onion and rosemary in oil over low heat; stirring until onion is softened. Add escarole, turn heat up a bit, and cook for 1 minute. Add broth and orzo and simmer for 10 minutes, stirring occasionally. Heat oven to 350. Combine ground turkey breast through olive oil. Form balls into 1 " in diameter. Place meatballs in a single layer in a baking pan that has been sprayed with cooking spray. Bake for approximately 15 minutes, or until browned. Add meatballs to soup, cover partially, and simmer for 5 minutes.
Ripbor Kale
Ripbor is a winter variety of Kale that has beautiful, ruffled green leaves with stems and veins that are purple. Kale is a form of cabbage whose leaves do not curl in on itself and form a tight head. Varieties of Kale were used in Greece during the 4th century, and remained a common vegetable in Europe until the end of the middle ages. It is typical with all kales to become much sweeter with the onset of cold weather. It can be added to soups, stews & pasta dishes, or be sautéed and eaten as a side dish or cooked and mashed into potatoes. This particular variety will be great in a salad and is one way to sneak a superfood into your family dinner as it contains significant amounts of vitamin A and C, fiber, calcium, and iron. If eating raw in a salad, remove stems and chop into small pieces. Tip: Lemon juice breaks down kale's tough leaves just enough and makes them tender.
Raw Kale Salad
3/4 to 1 lb kale, stems and center ribs discarded
2 tablespoons finely chopped shallot
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 ounces coarsely grated ricotta salata (1 cup)
Cut kale crosswise into very thin slices. Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.
Farao Cabbage
Sweet and tender! Attractive, deep green heads have crispy medium size green leaves and dense “rosebud” cores filled with tender leaves. The juicy, crunchy texture and mildly peppery flavor makes this a perfect cabbage for stir-frys and egg rolls. Cabbage was introduced to Europe around 600 B.C. and grown widely by the Greeks and Romans. It is high in vitamins C and K and contains some Omega-3 fatty acids, making it a nutritionally valuable food. Makes for the perfect homemade coleslaw!
Mizuna Mustard
Mizuna, a Japanese mustard green, is a small, feathery, pointed green leaf in the mustard green family. It has a slightly bitter flavor and is often included in field green salad mixes and is believed to have evolved originally from India. This green is prized as much for its ornamental beauty as its culinary value. The delicate, holly-like serrated leaves have a flavor similar to arugula, but milder. This green adds crispy freshness and variety to a salad of other micro greens and the peppery mustard flavor is an excellent addition to soups and stir-fries.
Wok Sautéed Mizuna with Minced Chicken
1 egg white, lightly beaten
1 1/2 teaspoon tamari or soy sauce
2 cloves garlic, finely chopped
1 pound boneless, skinless chicken breast, very finely chopped
2 teaspoons canola or peanut oil
1/3 cup finely chopped carrot
1/3 cup finely chopped yellow onion
1/4 cup finely chopped water chestnuts
1/2 teaspoon chile paste with garlic
1 tablespoon lime juice
1 pound mizuna, trimmed
1/4 cup finely chopped green onions
In a medium bowl, mix egg white with 1/2 teaspoon of the tamari, garlic and chicken. Cover and refrigerate for 1 hour. Heat 1 teaspoon of the canola or peanut oil in a wok or large skillet over high heat. Add chicken mixture and cook, stirring constantly, 4 to 6 minutes, or until chicken is cooked through and appears opaque. Transfer chicken to a plate and set aside. Heat remaining 1 teaspoon oil in wok. Add carrots, onions and water chestnuts and cook, stirring constantly, for 1 minute. Add remaining 1 teaspoon tamari, chile paste, lime juice and mizuna and cook, stirring often, until slightly wilted. Return chicken to wok and toss well. Garnish with green onions and serve.
Waltham Butternut Squash
Waltham Butternut squash is a type of winter squash with a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp that, when ripe, turns increasingly deep orange, and becomes sweeter and richer. Butternut squash can be roasted, puréed to make a soup or mashed into soups, casseroles, breads, and muffins. Prepare by removing the skin (unless roasting in the skin, see Option 1), stalk and seeds, which are not usually eaten or cooked. However, the seeds are edible either raw or roasted. Roast seeds with some olive oil, salt, pepper & smoked paprika for a few minutes while squash is cooking until toasted .
Roasted Butternut Squash
Option 1: Cut squash in half lengthwise, lightly brush with cooking oil, and place cut side down on a baking sheet. It is then baked for 45 minutes or until it is softened.
Option 2: Remove skin, stalk & seeds. Cut into cubes and toss with olive oil, salt & pepper and any type of spice or seasoning such as cumin, smoked paprika, cinnamon or nutmeg. Place on a parchment paper or silver foil lined baking sheet. Roast in a 350 degree oven for approximately 40 minutes until well browned, turning occasionally.
Gypsy Broccoli Greens
Do you know what a broccoli or cauliflower plant looks like before the head arrives at your farmers’ market or store? Did you know that this plant has the most beautiful leaves? And the best yet, they are edible and nutritious too. Broccoli is high in Vitamins A and C and is also considered to be a cancer-fighting food.
Roasted Broccoli Leaves
Soy Sauce to drizzle over the leaves
Scallions
4 cloves of garlic.
Sesame Oil or Olive Oil
Salt and Pepper to taste
Pre-heat the oven to 200. Wash the broccoli and leaves and cut into bite-size pieces, and then discarding the toughest outer layer of leaves. Smash a few cloves of garlic and chop them coarsely. Chop some scallions as well. Toss the garlic, onions, and cauliflower with a generous splash of soy sauce and oil in a roasting pan. Sprinkle with salt and pepper. Place the uncovered roasting pan in the oven for about 20 minutes, or until the green leaves are crisp and both the florets and the thicker stalks are tender and can be pierced easily with a fork.
This Weeks Box 12-07-11
Famosa Cabbage (mini heads)
Famosa, a mild flavored savoy cabbage is as good to eat as it is beautiful to behold and is the ultimate cooking cabbage for flavor and texture. The tightly wrapped leaves are blue-green and uniquely crinkled throughout. The interior is filled with yellow tinted, tender leaves that are truly a delicacy. Cabbage is a nutritional, low calorie vegetable which is high in minerals such as potassium and high in vitamins A and C. It is very sweet and tender when cooked, this is the perfect time of year to add cabbage to your winter soups. Try making a healthy and rich sauté by combining with your Fordhook Chard and Natacia Escarole, olive oil & garlic. Throw in some cranberries for a sweet kick & walnuts for texture – simmer for a few minutes more with a splash of chicken stock to plump up cranberries. Or use fresh for a crisp and refreshing crunch in salads or on sandwiches. Try the recipe below for a treat the whole family will love.
Cabbage Stuffed Pita Pockets
1 pound lean ground beef
1 head cabbage, cored and chopped
1/2 onion, chopped
1 cup shredded carrots
1/3 cup mushrooms, sliced
salt and ground black pepper to taste
6 whole wheat pita breads, halved
1 cup shredded mozzarella cheese
Heat a large skillet over medium-high heat and cook and stir the ground beef until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer ground beef to a bowl; set aside. Cook and stir the cabbage, onion, carrots, and mushroom in the skillet over medium-high heat until the vegetables are tender, 5 to 7 minutes. Stir in the beef, and season with salt and pepper. Fill each pita half with the hot cabbage mixture. Top with mozzarella cheese.
Serves 6.
Chiogga Beets
The Chioggia is an heirloom beet that came from the Italian coastal town of Chioggia, near Venice. It’s been around since the early 19th-century and tastes just like regular purple beets, maybe a little sweeter. The skin is a hot pink/fuchsia color, and when sliced open, the inside has beautiful pink and white stripes. Like any other beet, it can be prepared the same way; steamed, sautéed, roasted, and pickled. The greens are also edible. Sadly, the beautiful stripes fade when the beet is cooked but the resulting color, a delicate pink, still has plate appeal. Try the recipe below for a dish that has a stunning, colorful presentation. Do you have an interesting recipe for beets? Share it with other CSA members on Facebook!
Beet Carpaccio
1 lb beets (preferably chioggia), trimmed and peeled
1/4 cup lemon juice
1 small red onion, thinly sliced
1/2 cup roasted pistachio nuts
1/3 cup feta cheese, crumbled
1/4 cup microgreens (I used radish)
Dressing:
2 tablespoons white wine vinegar
2 tablespoons sour cream
1 1/2 teaspoons chopped fresh tarragon
1 teaspoon superfine sugar
1/3 cup olive oil
salt and white pepper
Thinly slice the beets (with a mandolin if possible). Place slices in bowl & toss with 1/4 cup lemon juice. Set aside. (at least 10 minutes) Dressing: mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended. Slowly add the olive oil, while whisking constantly to create an emulsion. Add salt and white pepper to taste. Cover & refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray. If you like, add salt and a splash of lemon juice to the water. Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly). Cover and steam for 5-6 minutes, or until tender yet firm. Briefly shock the beets in an ice bath, then drain. Layer the beets and onions on four small plates. Sprinkle with pistachios and feta cheese crumbles. Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens.
Serves 4
Fordhook Chard
A very popular heirloom chard that was introduced in 1934 by W. Atlee Burpee and Co., Fordhook is noted for its broad, dark green, heavily crumpled leaves with tender edible white veins. It has a nice mild flavor and is packed with vitamins and minerals. The young leaves are great for salads, and any size leaves can be steamed, stir-fried, added to lasagna, omelets, soups and stews. Chard is also an excellent substitute for spinach. Make a simple vegetable dish by chopping coarsely and steam with balsamic vinaigrette drizzled on top. Or sauté in olive oil and combine with whole wheat pasta, grilled chicken, butter and Parmesan cheese.
Natacia Escarole
A member of the leafy chicory family, escarole was widely cultivated in England from at least the 1500’s and is a popular green in Sicilian cuisine. It has broad, slightly curly, pale green leaves with a nutty, mildly bitter taste. Nutritionally rich, it is high in folate, vitamins A and C, iron, magnesium, potassium, thiamin, and riboflavin. Escarole is ideal for soups and sautés as it holds its shape when cooked but also perfect for salads with its crunchy, crisp texture. Use as a bed for a beet salad with your Chiogga Beets.
Escarole Soup with Turkey Meatballs
Meatballs:
20 oz (1.3 lb) ground turkey breast 99% lean
1/4 cup seasoned whole wheat breadcrumbs
1/4 cup parmesan cheese
1/4 cup parsley, finely chopped
1 large egg
1/4 cup onion, minced
1 clove garlic, minced
1 tsp kosher salt
Soup:
8 cups fat free chicken broth
1 head escarole, chopped
fresh pepper
1/2 cup orzo
In a large pot, heat the chicken broth over medium heat, covered. While the broth is heating up, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Using your (clean) hands, mix all the ingredients well until everything is combined. Form small meatballs, about 1-inch in diameter. When the broth comes to a boil, drop the meatballs in, add the orzo and chopped escarole. Add fresh pepper cook about 10 minutes or until orzo is done. Serves 5.
Greens Mix (Lettuce, Mustards and Dandelion)
These types of greens are gaining popularity throughout the country - and for good reasons. Along with being delicious, versatile, and low in calories, greens are packed with vitamins and minerals.
Did you know that dandelion greens are edible and “wildly” packed with nutrition? They are one of dozens of wild and exotic greens that add spice, variety and diverse phytonutrients to your typical green salad. Dandelion greens are an excellent source of vitamins A, C, E, K, calcium and iron. They have somewhat of a bitter flavor so balance in a salad with something sweet like cranberry or mango or citrus juice and/or zest.
Peppery flavored mustard greens are an excellent source of many vitamins including vitamin K, vitamin A (in the form of beta-carotene), vitamin C, folate, and vitamin E. This crispy leafy vegetable obtained from mustard plant belongs to brassica family which also includes cabbage, broccoli & brussel sprouts. The cholesterol-lowering ability of steamed mustard greens is also quite significant.
Mustardy Mustard Greens
1/8 lb thick cut bacon (or about two slices)
2 lb mustard greens, thick stems trimmed, leaves sliced into 3/4-inch ribbons
2 shallots, sliced thinly
1 tbsp coarse ground mustard
1 tbsp hot mustard powder
Salt
Slice the bacon into strips and cook over medium high heat until crisp. Lower the heat to medium, add the shallots, and cook until soft. Add the coarse mustard, the greens, and 1/4 cup of water. Cover and cook until the greens are tender, 10-15 minutes. Stir the mustard powder into a tablespoon of water, so it forms a paste. Add the paste slowly to the greens until you reach the desired heat level. If you use it all, they will be quite spicy. Salt to taste. Serve in a bowl with the cooking liquid.
This Weeks Box 11/29/11
Bilko Napa Cabbage
The name "Napa" comes from colloquial and regional Japanese where nappa refers to the leaves of any vegetable, especially when used as food. The name for this specific variety of cabbage is hakusai meaning "white vegetable". Napa Cabbage is milder compared to the common cabbage and is nutritionally richer than regular cabbage, being higher in calcium and vitamin A. The somewhat crinkly leaves are white at the bottom and pale green at the top. It can be finely shredded to star in a salad or slaw, chopped and steamed, sautéed to accompany a main course, stirred into soups, pickled as a condiment to top rice, or used as a wrap to contain savory fillings. What did you do with your Bilko Napa Cabbage last time? Let us know on Facebook!
Asian Pork Soup Recipe
1 tablespoon canola oil
12 ounces lean boneless pork, cut into thin bite-sized strips
2 cups sliced fresh shiitake mushrooms
2 cloves garlic, minced
3 14-ounce cans reduced-sodium chicken broth
2 tablespoons dry sherry
2 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger or 1/2 teaspoons ground ginger
1/4 teaspoon crushed red pepper
2 cups shredded Napa cabbage
1 green onion or scallion, thinly sliced
Fresh cilantro sprigs (optional)
In a large saucepan heat oil over medium heat. Add pork (or substitute chicken/tofu); cook and stir for 2 to 3 minutes or until pork in slightly pink in center. Remove from pan; set aside. Add mushrooms and garlic to saucepan, cook until tender. Stir in chicken broth, sherry, soy sauce, ginger, and crushed red pepper. Bring to a boil. Stir in pork, Napa cabbage, and green onion. Heat through. If desired, toss in the cilantro. Serves 6.
Mei Qing Choi
Impress your friends by using the correct pronunciation: may-ching-choy. The leaves of mei qing choi are beautifully round and flat, with the deep green color you’d expect from its cousin, collards, except thinner and less leathery, with a daintier crispness. It is an essential green in Chinese cuisine but can be used in just about any dish. It makes a wonderful compliment to meat or chicken, adding beautiful color to the plate. Sauté with toasted sesame oil, garlic, and grated ginger for an Asian flair. Crispy and sweet, the stalks can also be eaten raw, added to salads, sandwiches, and burgers.
Broccoli & Mei Qing Choi Stir Fry
1 tablespoon peanut oil
1 red pepper, julienned (matchsticks)
1 green pepper, julienned
1 bunch green onions chopped
1 cup broccoli florets
1 two inch piece of ginger grated
pinch of salt
1 lb Mei Qing Choi, shredded
2 tablespoons sherry
1 tablespoon soy sauce
Heat oil in wok or deep skillet. Stir fry peppers, green onions, broccoli, ginger, salt and pepper until broccoli softens slightly, 3-4 minutes. Add Mei Qing Choi and sherry and cook for another 2 minutes. Sprinkle with soy sauce and serve immediately. Makes 2 servings.
Napoli Carrots
You will enjoy this high quality carrot with excellent flavor, rated by many as one of the best tasting carrots available. Napoli carrots have been dubbed ‘candy carrots’ by organic farming guru Eliot Coleman (http://www.fourseasonfarm.com). Crunchy, sweet, nutritious and convenient these carrots are great for dips and hummus or incorporate into salads and soups. Try roasting for a super delicious treat.
Roasted Baby Carrots
1 1/2 lbs of 5 inch long baby carrots, carefully washed, patted dry,
greens cropped to 1 inch above top of carrot
1 medium red onion, peeled, cut lengthwise (root to top) into 8-12 wedges
2 Tbsp olive oil
1 Tbsp fresh chopped rosemary or 1 teaspoon of dried rosemary
Garlic powder
Salt
Freshly ground black pepper
Preheat oven to 400°F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan, lined with aluminum foil. Sprinkle with garlic powder, salt, and pepper. Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.
Coastal Star Romaine
Romaine variety lettuces have upright growth with crisp, narrow or broad oblong-shaped leaves and trace their roots back to the Mediterranean region. Romaine lettuce can help stimulate fat burning due to its fiber content and a 1 cup serving can provide you with 82% of your daily value of vitamin A, 60% of vitamin K, 19% vitamin C and 16% folate. This is an amazing amount of nutrients in just one small cup of lettuce. Romaine is a great foundation for your salad bowl, or try something different like grilling. Cooking lettuce changes its entire flavor profile, transforming it into a savory delight.
Grilled Romaine Lettuce
2 Heads romaine lettuce - cut in half lengthwise and washed
1/2 cup olive oil
1/4 cup balsamic vinegar
1/2 tsp. dried minced onion
1/2 tsp. garlic powder
1/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
Place split heads of Romaine lettuce in a freezer bag. Mix all other ingredients together in a separate bowl and pour in bag. Lay bag flat in fridge for 15 minutes. Turn bag over and lay flat again for another 15 minutes. Pre-heat grill. On medium heat, grill Romaine for about 2 minutes on each side. Serve warm.
Fordhook Chard
Originating in Europe, Swiss chard is a relative of spinach, beets, and quinoa and provides more vitamins and minerals than almost any other green. The succulent celery-like stalks that support large, dark green leaves. The delicate pale green stalks are wonderfully tender and juicy. Cut up fresh leaves like confetti for salads, steam whole leaves with other greens, substitute for grape leaves in dolmas, or chop and add to savory rolls and biscuits.
Sautéed Chard
1 large bunch of chard, rinsed, and chopped
olive oil and butter
minced garlic
minced onion
red pepper flakes
lime or lemon juice
very small amount of agave nectar
balsamic vinaigrette
salt and pepper to taste
Heat the oil and butter (about a tablespoon) in a large sauté pan. Add the garlic, onion, and red pepper flakes. After the garlic and onion soften, add the chard, drizzle with lime juice, agave nectar, and sauté until the leaves begin to soften. Add balsamic and salt and pepper to taste near the end, and serve immediately.
This Weeks Box 11/23/11
Natacha Escarole
Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. This hearty green thrives late into the growing season and the light green heart of an escarole head is less bitter because the leaves haven't gotten as much sunlight. Chop and add the “heart” into chicken or tuna salad for texture and flavor. High in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked. Try tossing a few escarole leaves into a salad, stir chopped escarole into soup, or quickly wilt over low heat and drizzle with lemon juice. The leaves can also be used as an attractive bed for grilled meat, chicken or fish.
Escarole and Bean Soup
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and sauté until fragrant, about 15 seconds. Add the escarole and sauté until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste. Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
Nancy Boston Lettuce
The origin of Boston lettuce is the Mediterranean basin in its original form. The Nancy is an heirloom lettuce similar to Boston type lettuce. The medium-green leaves are unusually thick and crisp, and the large, well-packed heart is reminiscent of butterhead lettuce. The soft and creamy quality of this lettuce adds smooth texture to any salad. Try wrapping up the leaves with goat cheese, ricotta or cottage cheese seasoned with herbs.
Hoisin Pork and Boston Lettuce Wraps
1/3 cup hoisin sauce
1 tablespoon plus 1 teaspoon lime juice
1 tablespoon plus 1 teaspoon water
3 cups packaged cabbage-and-carrot coleslaw (or use your Bilko Napa Cabbage & Napoli Carrots)
1/2 cup chopped fresh cilantro
1/3 cup unsalted peanuts
Cooking spray
3 (4-ounce) boneless center-cut loin pork chops, cut into 24 thin strips
12 Boston lettuce leaves (use your Nancy Boston Lettuce)
Combine first 3 ingredients in a small bowl; set aside. Combine coleslaw, cilantro, and peanuts; set aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; sauté 4 minutes or until lightly browned. Remove from pan. Arrange 3 lettuce leaves on each of 4 plates. Top each lettuce leaf with 2 slices pork, hoisin-lime sauce, and coleslaw.
Coastal Star Romaine
This Romaine lettuce has long, broad, upright leaves that are crisp and juicy, with a sweetness unmatched by other lettuce types. Low in calories and an excellent source of vitamin A, Folate (B9) and antioxidants. Create a Jah’s mix salad and combine with the Nancy Boston Lettuce & Natacha Escarole. Shred the Napoli Carrots on top. For an easy and healthy salad dressing combine olive oil, Dijon mustard, minced garlic, lemon juice, salt and pepper. Measure & season according to taste or add any additional spices like parsley, thyme, oregano or basil.
Napoli Carrots
A specialized variety of carrot with a very crisp, mild, sweet taste, these adorable carrots are also called “sugar carrots” and are packed with crunchy goodness. Sweet and flavorful, they have a color that ranges from striking, bright orange to a paler orange and are crunchy and nutritious. A root vegetable that provides wholesome health benefiting compounds such as beta carotenes, vitamin A, minerals and antioxidants. Eat these like candy on their own or with a healthy dip, shred into coleslaw, or roast for a super sweet delicious treat. Try making your own simple dip: combine Greek yogurt with dill, garlic, lemon zest, salt & pepper. The dill can be substituted with any other herb of choice.
Bilko Napa Cabbage
Napa cabbage is a Chinese cabbage and can be eaten raw or cooked and is a favorite for pickling. It is barrel-shaped and dense, with broad white veins, pale green outer leaves and a creamy yellow interior. Sometimes crunchy, other times tender, cabbage also has the ability to take on the flavors of surrounding meats, herbs, and spices. Boiling cabbage leaves tenderizes them and releases sugars. Use in stir-frys, salads and soups or try roasting with olive oil and sprinkle with lemon juice. This cabbage would be wonderful as your Thanksgiving coleslaw.
Spicy Napa Cabbage Slaw with Cilantro
1/4 cup rice vinegar (not seasoned)
2 teaspoons sugar
1 teaspoon grated peeled ginger
2 tablespoons vegetable oil
1 fresh serrano chile, finely chopped
1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
1/2 cup coarsely chopped cilantro
Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally for at least 10 minutes.
This Weeks Box 11/16/11
Mei Qing Choi
This Chinese cabbage has broad, oval, green leaves laced with white ribs and is crispy, sweet and delicious. The fleshy pale green leaf stalks form a thick, heavy base. Also called dwarf "Baby Pak Choy" it is tasty and tender when added to salads and only takes a few minutes to cook. This is the one chosen by chefs who value flavor and texture. Excellent in Asian dishes and adds a rich depth of flavor with meat and other vegetables. Sauté with garlic, onions and olive oil for a simple side dish. Or toss with sesame oil, rice vinegar, honey, soy sauce, ginger, garlic, olive oil and cooked soba noodles for a tasty and healthy pasta salad.
Korridor Kohlrabi
“It’s a root, it’s a tuber…no, it’s a super stem! says Mother Earth News (www.motherearthnews.com). German for cabbage turnip, the taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart. Korridor has white bulbs with dark green leaves. Kohlrabi offers all the same health benefits as broccoli and kale and can be eaten raw as well as cooked. Raw sticks are crisp and sweet for dipping, or shred for sensational coleslaw which makes a perfect side to grilled meat or fish. The leafy greens can also be eaten, chop and add to a slaw for texture or cook just like Swiss Chard, removing the stems first if they're too thick. Smaller kohlrabi are the sweetest and most tender.
Kohlrabi Slaw
2 medium kohlrabi, peeled, shredded
2 small carrots, shredded
1 tablespoon shredded onion
1/3 cup white vinegar
1/3 cup granulated sugar
4 tablespoons extra virgin olive oil or Canola oil
1/2 teaspoon salt
1/4 teaspoon celery seeds
1/8 teaspoon freshly ground pepper
Combine the shredded kohlrabi with the shredded carrots and onion in a bowl. Combine the remaining ingredients and blend well. Pour over the shredded vegetables and toss to coat well. Cover and refrigerate for at least 2 hours.
Serves 4 to 6.
Chiogga Gaurdsmark Beets
Candy-striped beet with alternating rings of dark red and white that are unique and beautiful. Chioggia is an heirloom beet from Italy, renowned for its unusual bull’s-eye stripes as well as for its sweet, peppery flavor. They also add impressive plate appeal to any dish. The flavor is so sweet and mild that even children love it, yet its peppery after bite has enough "true beet" tang to satisfy adults. Roasting beets intensifies their flavor and brings out their earthy sweetness. Slice roasted beets into a salad with arugula or escarole, goat cheese and walnuts and drizzle with olive oil and a splash of fresh lemon or orange juice. For a spectacular spread, food process roasted beets with a log of goat cheese. The greens and stems are delicious, packed with nutrition and very mildly flavored. Try sautéing them in garlic and olive oil or roasting along with the beets.
Nancy Boston Lettuce
Nancy is a type of Butter or Boston lettuce with medium size tender, gently cupped leaves that are unusually thick and crisp. It has large, ruffled outer leaves surrounding a soft, folded, and blanched heart. Its velvety texture and creamy flavor are sure to be a hit in every salad and it's terrific on sandwiches. Use as a bed for grilled chicken, meats, stir-frys or vegetable sautés. This is a perfect lettuce to replace bread, wraps or rolls, stuff and roll up with tuna or chicken salad, or any of your favorite fillings.
Boston Lettuce and Walnuts
1/2 c. walnuts
1 1/2 tbsp. mayonnaise
1/2 tbsp. Dijon mustard
1/2 tbsp. prepared mustard
1 1/2 tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried tarragon, crumbled
1/2 c. olive oil
1/2 c. safflower oil
6 c. torn Boston lettuce
In medium saucepan, bring water to boiling, simmer walnuts 3 minutes. Drain, rinse and pat dry on paper towels. Arrange on baking pan. Bake in 350 degree oven until toasted, about 5 minutes, stirring occasionally. Cool, chop and set aside. In 1 quart bowl combine mayonnaise, mustard, vinegar, salt and pepper and tarragon. Whisk oil into mayonnaise mixture a little at a time. Arrange lettuce in large bowl, top with walnuts. Drizzle with 6 tablespoons dressing. Toss to coat. Serve on chilled salad plates. Serves 4 to 6.
Natacha Escarole
Natacha is one of the prettiest and best performing of the escaroles. It has a big, heavy head with abundant, tender leaves, and a creamy heart. This leafy vegetable is surprisingly a member of the daisy family along with radicchio and chicory. It is mild, sweet and slightly bitter with a wonderful texture when lightly sautéed.
Braised Escarole with Garlic and Lemon
1 head escarole, about 1 pound
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
4 garlic cloves, sliced
1/2 teaspoon red pepper flakes
2 bay leaves
1/2 lemon, cut in thin slices
2 cups water or chicken broth
Pinch sugar
Kosher salt and freshly ground black pepper
*Clean escarole leaves carefully. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide. Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and sauté until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender.
Happy Rich
Who wouldn’t want to eat something called “Happy Rich?” This flower-bud type Asian Green is similar to Italian broccoli raab varieties and is like a cross between collard greens and broccoli. It has lustrous dark, almost blue-green leaves and slender long-stemmed broccoli clusters that resemble mini heads of broccoli or broccolini in baby form. The flavor is sharper than regular broccoli but not as aggressive as broccoli raab and is super nutrient-dense. Great for stir-frys or salads. For an easy veggie dish, steam in a covered pan for 10 minutes or so until tender, then drain and add back to the pan in which it had cooked, along with some chopped garlic and extra-virgin olive oil. Cook over low, gentle heat to warm through thoroughly.
*Suggestion for cleaning greens & lettuces: Remove any undesirable stems, leaves, or woody base. Fill a large pot with water and soak greens for several minutes. Lift out, don’t pour, into a colander and rinse, most of the dirt will have sunk to the bottom of the pot. Your greens are now recipe ready!
This Weeks Box 11/09/11
Black Beayty Eggplant This eggplant does not owe us anything as it kept going until now. This weeks offering is of a poor quality and is the very last that we will have for this year.
Orion Sweet Bell Peppers Another crop that owes us nothing. This crop kept cranking out peppers until these heavy frosts persisted. Some of the peppers this week are rather small because they are the last on the plants and would not have any more time in the fields to get larger. Say good bye to our pepper until next year.
Romaine Lettuce This crop of Romaine lettuce came out exceptional. I had some last night with my dinner and it was great! There is nothing like a good Cesar Salad and this lettuce really makes the grade. You can coat this Romaine with Olive Oil and grill it. Use it on a sandwhich, as it adds a nice crunch. People use Romian as a base for their juicing.
Cleo Italian Dandelion Greens Wow! These bitter sweet greens really taste great. An aquired taste, but excellent. Try these in a cold salad with a walnut balsamic vinigerette dressing and olive oil. They are perfect for a nice healthy sandwhich and good in soup too. Look them up on the internet and I am sure that you will find many new ideas to use these greens.
Chiogga Gaurdsmark Beets Candy Cane beets that taste so good. Beet salads are great in these cooer months. Roast, Boil or Bake these beets and just add some butter and they will melt in your mouth. You can also add some vinegar to pickle them and cool them over night in the fridge for a snack on another day.
Tango Celery You'll notice that our celery has tops to it. Most people never saw what a celery plant actually looks like because it is almost always topped when you get it from the store. The leaves are good in soups. I am sure that you know what to do with the rest.
Bilko Nappa Cabbage or Fareo Round Cabbage The Bilko has an ablong shape, like a football. The Fareo is round. Both are very tender and tasty. The Bilko is utilized for cole slaws and stir fries. I love it in my stir fry more than any cabbage. The Fareo is good for ham and cabbage in your crock pot. It is fine in stir fries and also good for making egg rolls.
This Weeks Box 11/02/11
Black Beauty Eggplant
Orion Sweet Bell Peppers
Nancy Boston Lettuce Our Boston Lettuce is remarkable! You will love every bite. Use it in a salad or use it as a bed for some Crab Imperial. I herd of a Boston Lettuce and Avacado salad with Lime dressing. A lot of chefs use Boston lettuce to make the most excellent wraps.
Red Romaine Lettuce
Mei Qing Choi (baby bok choy) This Choi is one of my favorites. I know that you saw plenty of the Joi Choi during the first few weeks, but this little gem is different. Try it in a cold salad, use it in a stir fry, or a soup. I herd of a recipe that uses a soy & ginger sauce for this choi and it sounds great.
* A few lucky members who have the larger sized CSA shares recieved a bonus of Partenon Zucchini and Mizuna Mustard Greens.
This weeks Box 10/25/11
Black Beauty Eggplant
Orion Bell Peppers
Chiogga Beets Candy cane Beets.
Endive Used in a salad or lightly braised in oil. It can also be grilled, buut do it with high heat and do it fast!
Yukina Savoy Asian Greens Much like Tat Soi, but the leaves are savoyed(wrinkled). Use this as a component to a cold salad, lighty steam it and add some butter to it as a side dish, or saute it with garlic and olive oil then add some sharp Italian cheese to it. This is a very nutricious green!
Early Mizuna Mustard Greens This tall green has jagged edges on its leaves and is a light green color. It is also great in a cold salad. It can be braised in oil, but just hit it with a little heat and not too much or you will melt it away too fast.
Red Romaine Lettuce Just another nice color Romaine. Make a red Cesar salad for Halloween and tell everyone that your lettuce was bitten by a vampire and it turned blood red.
This weeks Box 10/19/11
Partenon Zucchini One of our wholesale customers said that our green zucchini was the best that they ever saw! This crop is being grown in low tunnels to push it along in the later part of the year. We are experiencing great yields and exceptional quality with this crop, due to these tunnels. Great with some butter and garlic salt and used as a side dish.
Black Beauty Eggplant One of the best tasting eggplant varieties. This crop has just one more picking left before we terminate it for the year. It owes us nothing and I am sure that you had your share. Great for parmesan over pasta or in a sub.
Orion or Islander Sweet Peppers Our Sweet peppers are starting to slow down now and this is the last of the Islanders(purple). These peppers are uses in salads, soups, stir fries, and veggie snack trays. They are also good when making Tomato Gravey for your pasta. They are great when making an Italian Sausage Sub with peppers and onions.
Parade Onion(scallions) This variety of green onions is very tasty. Use the whole thing, not just the white stem. The leaves are great to add to a soup or stir fry for added flavor. The stem is good raw or in a salad.
Spring Mix Lettuce Our teenage sized spring mix is very sweet. This crop came out great! Not only is this good as a salad, but I like to use it on my sandwhiches too.
Lacinato Kale An Italian Kale that often has the nick name Dinasaur Kale because of its color and savoyed leaves. It is extremly tastey and sought after by chefs everywhere. Eat it uncooked, stem it or braise it. Use it in soups, salads, stir fries, etc>>>
Mibuna An Asian Mustard Green with long slender leaves that really tastes great in a salad. This green is also excellent in a soup, stir fry on just steamed.
This Weeks' Box 10/14/11
This Weeks Box 10/5/11
Waltham Butternut Squash A great butternut which can be used for making a soup taste sweeter. It is an excellent squash for making baby food. Use it like you would a pumkin in your dishes.
Machiaw Chinese Eggplant or Black Beauty Eggplant Either one of these varieties are exceptional in taste. I love to bread and fry them. Use in a sandwhich, eggplant parmesan/pasta or just a snack.
Turnip Greens These greens are good for braising with oil. They are also nice in a soup. Some of the greens have small turnips on them and they are also good for a base in your soups.
Joi Choi A very nice crop of Bok Choi. This crop is so nice and it is a standard for stir fry.
Red Grape Tomatoes Packaged into a clam shell, these small tomatoes are the first to ripen in our fields and the last to be picked. They are most often used in a salad but you may use them to cook with.
Bagged Greens Either Rainbow Chard, Giant WInter Spinach, or Jericho Romaine Lettuce. All can be used in a cold salad ot lightly braised in oil.
This Weeks Box 09/28/11
Sweet Bell Peppers Very nice and tasty. Great for salds and cooking.
Turnip Greens These greens are good for braising with oil. They are also nice in a soup. Some of the greens have small turnips on them and they are also good for a base in your soups.
Joi Choi A very nice crop of Bok Choi. This crop is so nice and it is a standard for stir fry.
Black Beauty Eggplant Italian Heirloom eggplant with the very best flavor!
Partenon Zucchini This crop is just starting to put out fruit. It is our 3rd crop of summer squash and the second lot of this variety. This weeks harvest is light but you can expect to have some very high quality zucchini until the frost sets in.
This Weeks Box 09/21/11
Primetime/Big Beef Beefsteak Tomatoes or Green TomatoesThese are your standard slicers but they have been taking a beating lately because of the hurricane and all of the rain. The Green Tomatoes are great for Fried Green Tomatoes.
Mixed Bell Peppers Some Red, Green and in between colors right now. They are very sweet and tasty.
Genovese or Purple Basil This is the last of our Basil for the year. The weather has taken its tll on the crop and we terminated it and planted some other greens in its place.
Joi Choi A very nice crop of Bok Choi. This crop is so nice and it is a standard for stir fry.
Mei Qing Baby Bok Choi. Once again this is a very nice crop and is one of my favorites to eat.
Machiaw Chinese Eggplant or Black Beauty Eggplant Either one of these varieties are exceptional in taste. I love to bread and fry them. Use in a sandwhich, eggplant parmesan/pasta or just a snack.
Partenon Zucchini This crop is just starting to put out fruit. It is our 3rd crop of summer squash and the second lot of this variety. This weeks harvest is light but you can expect to have some very high quality zucchini until the frost sets in.
This Weeks Box 09/07/11
Primetime or Big Beef Beefsteak Tomatoes These are your standard slicers but they have been taking a beating lately because of the hurricane and all of the rain that we have been getting. The quality is not that great this week, but they are great for cooking. Try making your own ketchup!
Islander Peppers These purple peppers turn heads all of the time. They are so nice in a salad because they add color and a very sweet taste.(a few customers will recieve green bell peppers as we misjudged the harvest)
Walthams Butternut Squash A great butternut which can be used for making a soup taste sweeter. It is an excellent squash for making baby food. Use it like you would a pumkin in your dishes.
Genovese Basil Back again to add flavor to you Italian dishes, pestos and Caprysi Salads. Don't forget that you can dry this out for use at a later time.
Happy Rich Mini Broccoli So nice for a stir fry as you use the leaves, stems and florets. This product is also great when steamed, just add salt and a little butter. I love this stuff!
Red Norland Potatoes These potatoes came from the field where we started our farming. My great grandfather farmed this field and I am proud to bring you these little gems. They are so good as smashed potatoes. Just add a little milk, butter and salt after boiling them, then smash them up with a fork(skin and all). You have to love them this way. If not you can try to cut them into small pieces, boil them and then add some butter, salt, pepper and fresh dill. This is another great way to enjoy these potatoes.(some customers will recieve Yukan Gold Potatoes as we ran out of the reds this afternoon. The Yukan gold makes the best mashed potato on the planet)
Black Beauty Eggplant is an heirloom that is not grown by too many farmers. I am not sure why because the size of some of these fruits can get very large and still hold that perfection of freshness and taste. They are known to be full of flavor weather they are large or small.
This Weeks Box 08/31/11
Zephyr or Success Summer Squash or Zucchini. Our new field is really cranking these babys out right now! Some of the larger fruits that you may find in your box are great for grilled vegetables. The medium and smaller sizes are excellent when cooked in a frying pan with little butter and some onions or chives. I herd of some CSA members who have been making zucchini bread with our product.
Red Grape or Black Cherry Tomatoes Packaged into a clam shell, these small tomatoes are the first to ripen in our fields. They are most often used in a salad but you may use them to cook with.
Primetime or Big Beef Beefsteak Tomatoes Packaged for protection in a clam shell. These are your standard slicers! You will really enjoy these tomatoes. The crop is coming out great so far.
Joi Choi Full sized Bok Choi that is exctly what you find in all of your Chinese stir fries. The nice white stems of these plants are full of flavor and work very well in your stir fry recipes. Try a google search on Joi Choi recipes and I am sure that you will find many different ways to utilize this product.
Green Bell Peppers This crop of peppers came out real nice. They are sweet and good for salads, stir fries, soups, and stuffing.
Caribbean Gold Melon Back again for the 3rd time this year! These melons have such a great taste. I love eating them for breakfast, lunch, diner and in the fields for a snack and to just cool down and rehydrate.
Machiaw Eggplant The Maciaw is a chinese eggplant that is long slender and purple. I like to cut them into "coins" and make eggplant parmesan. You will find that they may look a little different from what you are use to but they taste just as good, if not better!
This Weeks Box 08/24/11
Zephyr or Success Summer Squash or Zucchini. Our new field is really cranking these babys out right now! Some of the larger fruits that you may find in your box are great for grilled vegetables. The medium and smaller sizes are excellent when cooked in a frying pan with little butter and some onions or chives. I herd of some CSA members who have been making zucchini bread with our product.
Red Grape or Black Cherry Tomatoes Packaged into a clam shell, these small tomatoes are the first to ripen in our fields. They are most often used in a salad but you may use them to cook with.
Primetime or Big Beef Beefsteak Tomatoes Packaged for protection in a clam shell. These are your standard slicers! You will really enjoy these tomatoes. The crop is coming out great so far.
Joi Choi Full sized Bok Choi that is exctly what you find in all of your Chinese stir fries. The nice white stems of these plants are full of flavor and work very well in your stir fry recipes. Try a google search on Joi Choi recipes and I am sure that you will find many different ways to utilize this product.
Red Norland Potatoes These potatoes came from the field where we started our farming. My great grandfather farmed this field and I am proud to bring you these little gems. They are so good as smashed potatoes. Just add a little milk, butter and salt after boiling them, then smash them up with a fork(skin and all). You have to love them this way. If not you can try to cut them into small pieces, boil them and then add some butter, salt, pepper and fresh dill. This is another great way to enjoy these potatoes.
Green Bell Peppers This crop of peppers came out real nice. They are sweet and good for salads, stir fries, soups, and stuffing.
Machiaw or Black Beauty Eggplant The Maciaw is a chinese eggplant that is long slender and purple. I like to cut them into "coins" and make eggplant parmesan. You will find that they may look a little different from what you are use to but they taste just as good, if not better! The Black Beauty is an heirloom that is not grown by too many farmers. I am not sure why because the size of some of these fruits can get very large and still hold that perfection of freshness and taste. They are known to be full of flavor weather they are large or small.
This Weeks Box 08/17/11
Zephyr or Success Summer Squash or Zucchini. Our new field is really cranking these babys out right now! Some of the larger fruits that you may find in your box are great for grilled vegetables. The medium and smaller sizes are excellent when cooked in a frying pan with little butter and some onions or chives. I herd of some CSA members who have been making zucchini bread with our product.
Red Grape or Black Cherry Tomatoes Packaged into a clam shell, these small tomatoes are the first to ripen in our fields. They are most often used in a salad but you may use them to cook with.
Primetime or Big Beef Beefsteak Tomatoes Packaged for protection in a clam shell. These are your standard slicers! You will really enjoy these tomatoes. The crop is coming out great so far.
Mei Qing Choi A very nice Bok Choi. This smaller sized choi is great for stri fries! It is also good in a salad or as a component to a soup. You can braise it lightly in olive oil and use it as a nice side dish to almost any meal. I lkie adding some garlic, garlic salt and soy sauce to it when I braise it in the olive oil.
Rhubarb Chard A small bag of this chard is in your box this week. It is great steamed with butter. You can use it in a cold salad too. Sauteed and placed over a bed of rice is nice.
Islander Peppers These purple peppers turn heads all of the time. They are so nice in a salad because they add color and a very sweet taste.
This Weeks Box 08/10/11
Zephyr or Success Summer Squash or Zucchini. Our new field is really cranking these babys out right now! Some of the larger fruits that you may find in your box are great for grilled vegetables. The medium and smaller sizes are excellent when cooked in a frying pan with little butter and some onions or chives. I herd of some CSA members who have been making zucchini bread with our product.
Marketmore Cucumbers A nice cucumber for salads.
Red Grape or Black Cherry Tomatoes Packaged into a clam shell, these small tomatoes are the first to ripen in our fields. They are most often used in a salad but you may use them to cook with.
Primetime or Big Beef Beefsteak Tomatoes Packaged for protection in a clam shell. These are your standard slicers! You will really enjoy these tomatoes. The crop is coming out great so far.
Teenage Sized Spring Mix Lettuce Not the best quality lettuce, but not that bad for the middle of the summer. We are very happy to have finished this crop off after spending over a week growing it in 100 degree weather where the nights never got down to the 80's. This is the last lettuce for a little while. We have more sown but are waiting for it to germinate. The lettuce seed has a very hard time germinating in the heat.
Caribbean Gold Melon A very sweet canteloupe melon that we trialed last year for a seed company and fell in love with its flavor! You will love this alone or with ice cream. Some make melon soups and others make drinks from this melon.
Sessitina Grossa Raab This is a very tasty Broccoli Raab with some small florets and very tasty greens. I love to saute this in Olive Oil and Garlic then add some Sharp Italian cheese to it. This stuff is great!
This Weeks Box 08/03/11
Zephyr or Success Summer Squash or Zucchini. Our new field is really cranking these babys out right now! Some of the larger fruits that you may find in your box are great for grilled vegetables. The medium and smaller sizes are excellent when cooked in a frying pan with little butter and some onions or chives. I herd of some CSA members who have been making zucchini bread with our product.
Parade Onion(scallions) This variety of green onions is very tasty. Use the whole thing, not just the white stem. The leaves are great to add to a soup or stir fry for added flavor. The stem is good raw or in a salad.
Marketmore Cucumbers A nice cucumber for salads.
Red Grape Tomatoes Packaged into a clam shell, these small tomatoes are the first to ripen in our fields. They are most often used in a salad but you may use them to cook with.
Primetime or Big Beef Beefsteak Tomatoes Packaged for protection in a clam shell. These are your standard slicers! You will really enjoy these tomatoes. The crop is coming out great so far.
Genovese Basil The best tasting green leaf basil on the market and we grow one of the cleanest and healthiest crops in the state! Perfect for pesto, in a pasta sauce, capricy salad, etc...
Teenage Sized Spring Mix Lettuce Not the best quality lettuce, but not that bad for the middle of the summer. We are very happy to have finished this crop off after spending over a week growing it in 100 degree weather where the nights never got down to the 80's.
This Weeks Box 07/26/11
Partenon, Zephyr or Success Summer Squash or Zucchini. We just sarted to harvest a new field of these guys this week. Some of the larger fruits that you may find in your box are great for grilled vegetables. The medium and smaller sizes are excellent when cooked in a frying pan with little butter and some onions or chives. I herd of some CSA members who have been making zucchini bread with our product.
Boro Red or Chiogga Beets Our Red beets have so much flavor. I like them roasted, but many people like to boil them. My wife prefers to pickle them. Any way you like them, you will surely enjoy eating every bite. The greens were topped because they finally gave way to leaf spot. We packed these guys into 1.5 lb cartons for you.
Parade Onion(scallions) This variety of green onions is very tasty. Use the whole thing, not just the white stem. The leaves are great to add to a soup or stir fry for added flavor. The stem is good raw or in a salad.
Marketmore Cucumbers A nice cucumber for salads.
Grape, Black Cherry, or Red/Yellow Pear Tomatoes Packaged into a clam shell, these small tomatoes are the first to ripen in our fields. They are most often used in a salad but you may use them to cook with.
Luscious Sweet Corn A bi-color sweet corn. This is our second crop of sweet corn this year and though the ears are small the corn eating quality is exceptional. We did very well at avoiding the insect pressure that damaged the first batch of our corn this year. Not as good this week as last as it is the end of our corn growing season, but the flavor is still there!
Caribbean Gold Melon A very sweet canteloupe melon that we trialed last year for a seed company and fell in love with its flavor! You will love this alone or with ice cream. Some make melon soups and others make drinks from this melon.
This Weeks Box 07/20/11
Partenon, Zephyr or Success Summer Squash or Zucchini. We just sarted to harvest a new field of these guys this week. Some of the larger fruits that you may find in your box are great for grilled vegetables. The medium and smaller sizes are excellent when cooked in a frying pan with little butter and some onions or chives. I herd of some CSA members who have been making zucchini bread with our product.
Boro Red Beet Our Red beets have so much flavor. I like them roasted, but many people like to boil them. My wife prefers to pickle them. Any way you like them, you will surely enjoy eating every bite. The greens are also great for salads, steaming, sauteing, etc...
Baby Leeks Also nice and Tender. They are great in a soup. You can coat these guys with some olive oil and slow roast them in your overn. This way they are great over a starch like rice and pasta.
Parade Onion(scallions) This variety of green onions is very tasty. Use the whole thing, not just the white stem. The leaves are great to add to a soup or stir fry for added flavor. The stem is good raw or in a salad.
Marketmore Cucumbers A nice cucumber for salads.
Grape, Black Cherry, or Red/Yellow Pear Tomatoes Packaged into a clam shell, these small tomatoes are the first to ripen in our fields. They are most often used in a salad but you may use them to cook with.
Luscious Sweet Corn A bi-color sweet corn. This is our second crop of sweet corn this year and though the ears are small the corn eating quality is exceptional. We did very well at avoiding the insect pressure that damaged the first batch of our corn this year.
This Weeks Box 07/13/11
Partenon Summer Squash or Zucchini. We just sarted to harvest these guys this week. Some of the larger fruits that you may find in your box are great for grilled vegetables. The medium and smaller sizes are excellent when cooked in a frying pan with little butter and some onions or chives.
Bagged Rhubarb or Green Chard Good in a salad. Use like a spinach in omletts. Great steamed with a little butter as a nice side dish.
Chiogga Beets Called "candy cane" beets for the pink and white zoneing that you see when slicing them. The are well known by the best chefs and have a very sweet flavor. Boil or roast them and add to you favorite meal. Eat as a snack when you pickle them. Use them in your juices too. The greens are great too!
Baby Carrots Very tender and tasty. They are a great snack. Good steamed with a little butter. Great in soups, salads, and stir fries, etc...
Parade Onion(scallions) This variety of green onions is very tasty. Use the whole thing, not just the white stem. The leaves are great to add to a soup or stir fry for added flavor. The stem is good raw or in a salad.
Baby Leeks Also nice and Tender. They are great in a soup. You can coat these guys with some olive oil and slow roast them in your overn. This way they are great over a starch like rice and pasta.
Fine Leaf Chives These are some of the nicest chives that you can work with. They are great in baked potatoes with sour cream! They are good as a flavoring herb in soups, on fish, poultry, etc...
* Please note that some members will recieve Italian Dandelion Greens instaed of the chard. These greens are good for a nice bitter salad green. Use olive oil, garlic and some balsamic vinegar as a dressing. You can also add some fruit to these salads to offset the bitter tastes with some sweet tasts. Nuts are also good to add to this salad.
This Weeks Box 07/06/11
Partenon Summer Squash or Zucchini. We just sarted to harvest these guys this week. Some of the larger fruits that you may find in your box are great for grilled vegetables. The medium and smaller sizes are excellent when cooked in a frying pan with little butter and some onions or chives.
Bagged Rhubarb Chard Good in a salad. Use like a spinach in omletts. Great steamed with a little butter as a nice side dish.
Chiogga Beets Called "candy cane" beets for the pink and white zoneing that you see when slicing them. The are well known by the best chefs and have a very sweet flavor. Boil or roast them and add to you favorite meal. Eat as a snack when you pickle them. Use them in your juices too. The greens are great too!
Summer Thyme The best thyme for culinary purposes. This herb can be used fresh or dried and stored for later use. Adds flavor to almost any dish.
Greek Oregano Another herb that can be used fresh or dried. It is so good to add more flavor to Italian dishes.
Russian Red Kale A nice purple stem kale that is so good when steamed. Just add some butter and you will love it. It can be eaten raw and used for juicing too.
This Weeks Box 6/28/2011
Mibuna A very nice Asian Mustard Green with dark green, long rounded tips that is great in a salad. It is used in stir frys and soups and can be added to almost any meal.
Mizuna A nice compliment to the Mibuna as it is also and Asian Mustard Green. This green is lighter in color and has jagged leaves. It is also good in a salad or even by itself cold. These Asian mustards are very nutritious and can be used for juiceing too. They have a nice salty taste that will add flavor to many dishes.
Partenon Summer Squash or Zucchini. We just sarted to harvest these guys this week. Some of the larger fruits that you may find in your box are great for grilled vegetables. The medium and smaller sizes are excellent when cooked in a frying pan with little butter and some onions or chives.
Sugar Pearl Sweet Corn This is the best tasting sweet corn that I have ever eaten. It is a very sweet white corn that will surely speak for itself. Unfortunatly this batch was attacked by insects and you will have to cull the bad spots of ears a little. You will not be sorry after you clean them up a taste this corn. We have another batch of corn that will be ready in 3 weeks. We are working extra hard to deal with the insects before they harm this crop.
Sessitina Grossa Raab This is a very tasty Broccoli Raab with some small florets and very tasty greens. I love to saute this in Olive Oil and Garlic then add some Sharp Italian cheese to it. This stuff is great!
This Week's Box 6/21/2011
Mibuna A very nice Asian Mustard Green with dark green, long rounded tips that is great in a salad. It is used in stir frys and soups and can be added to almost any meal.
Mizuna A nice compliment to the Mibuna as it is also and Asian Mustard Green. This green is lighter in color and has jagged leaves. It is also good in a salad or even by itself cold. These Asian mustards are very nutritious and can be used for juiceing too. They have a nice salty taste that will add flavor to many dishes.
Parade Onion(scallions) This variety of green onions is very tasty. Use the whole thing, not just the white stem. The leaves are great to add to a soup or stir fry for added flavor. The stem is good raw or in a salad.
Boro Red Beet Our Red beets have so much flavor. I like them roasted, but many people like to boil them. My wife prefers to pickle them. Any way you like them, you will surely enjoy eating every bite. The greens are also great for salads, steaming, sauteing, etc...
Ripbor Kale A nice ruffled leaf kale that is really good as a garnish. It is also great for making Kale chips. You can steam it and add some garlic salt as a side dish to many meals.
Fine Leaf Chives These are some of the nicest chives that you can work with. They are great in baked potatoes with sour cream! They are good as a flavoring herb in soups, on fish, poultry, etc...
Partenon Summer Squash or Zucchini. We just sarted to harvest these guys this week. Some of the larger fruits that you may find in your box are great for grilled vegetables. The medium and smaller sizes are excellent when cooked in a frying pan with little butter and some onions or chives.
This Week's Box 6/15/2011-
Mibuna A very nice Asian Mustard Green with dark green, long rounded tips that is great in a salad. It is used in stir frys and soups and can be added to almost any meal.
Mizuna A nice compliment to the Mibuna as it is also and Asian Mustard Green. This green is lighter in color and has jagged leaves. It is also good in a salad or even by itself cold. These Asian mustards are very nutritious and can be used for juiceing too. They have a nice salty taste that will add flavor to many dishes.
New Red Fire Red Leaf Lettuce This Red leaf is used in salads, as a garnish and is great on a sandwhich.
Parade Onion(scallions) This variety of green onions is very tasty. Use the whole thing, not just the white stem. The leaves are great to add to a soup or stir fry for added flavor. The stem is good raw or in a salad.
Astro Arugula A very spicy arugula that will knock your socks off. Use it with some sweet fruits to offset the hot and nutty flavor of this salad green. It is great cold or used for a pesto.
Boro Red Beet Our Red beets have so much flavor. I like them roasted, but many people like to boil them. My wife prefers to pickle them. Any way you like them, you will surely enjoy eating every bite. The greens are also great for salads, steaming, sauteing, etc...
Last Updated (Wednesday, 21 December 2011 23:03)
