2016 week 13

New this week:

Shallots - A new crop for us.  Onions and shallots are both members of the allium family. Shallots have a sweet and mild flavor, with a hint of garlic, and lack the bite you get with yellow or white onions. Shallots work well in dishes where they're eaten raw, like dressings and salads. Yellow and white onions have a more pungent flavor, but they soften and mellow as they cook, eventually taking on a lighter, sweeter flavor.

Watermelon - This delicious summer treat has arrived!

Cherry Hot Peppers - these are HOT! be careful!

Recipe ideas to try:

The Pioneer Woman - Watermelon Salsa

Lemon Shallot Vinaigrette

Kalyn's Kitchen - Juila Childs Eggplant Pizza 

Cooking Classy - Roasted Garlic Parmesan Summer Veggies

2016 WEEK 12!

Peaches- We get our peaches from Larchmont Farm on Rt77 in Deerfield. So delicious.

Garlic- Our own hard neck garlic. Hardneck garlic is different from the usual softneck garlic found in grocery stores. Prized by chefs for its nuanced flavors, hardneck varieties have shorter shelf life (6-10 months). Hardneck garlic develops a woody shoot, or scape, which must be removed to improve bulb development. These same garlic bulbs produced the scapes that were in your csa share a few weeks ago.

2016 - week 11

It is week 11! What! How can it be?!?

Cherry Tomatoes- Sweet and delicious!

Poblano Pepper and Black Hungarian Hot pepper- !!HOT!! These peppers are Hot! Be careful. Pablanos are perfect for stuffing. And the hungarian is very comparable to a jalapeño.

Eggplant- Our family favorite, fried eggplant topped with a slice of tomato!   But this eggplant recipe comes together quickly for a great week night meal.

Canary Melon-  Kinda like a honeydew, kinda like a cantaloupe. Maybe a little tangier, but so good!

Corn is back! And this is the last week for carrots and beets.  Tomato season is finally rolling! We are beginning to harvest all the onions and start the drying process.  

2016 week 10!

New this week:

Cantaloupe- So happy for the arrival of cantaloupe! That first taste is the best.  My favorite fruit salad combination: cantaloupe and blueberry.

Green Bell Pepper- I think I see some stir fried peppers and onions in my future!

Red Onion - A nice mild onion perfect for salsas and salads.

Green Beans -  green beans, string beans, snap beans, which ever you prefer to call them they are so good fresh from the field.

Jalapaño - watch out for this spicy guy, but he will really kick your fresh salsa up a notch.

Beets - I love roasted beets on a salad with goat cheese.

How to Roast Beets

1. Preheat oven to 375 degrees F.
2. Coat beets lightly with oil.
3. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
4. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

2016 week 9

New this week:

Fennel- With the flavor of sweet anise, fennel is a great addition in soups, pasta, salads, and more. Here is a list of 13 fennel recipes to try.

Cilantro- use for fresh salsa or guacamole! Store in refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days.  

Cherokee Summer Crisp Lettuce - Summer crisp lettuce is more heat tolerant and slower to bolt.  It is crisp like romaine, but sweet and juicy. Enjoy!

Vine Ripened Hot House Tomato

2016 Week 8 Sweet Corn!

Sweet Corn is here!  So glad to have sweet corn in your share for this week leading up to the 4th of July.  My words of wisdom about our sweet corn is eat it as soon as you can, it will taste the best this way. If you can't eat it right away, leave it in the husk and put in the refrigerator.  I've had many people tell me the have kept their corn for a whole week in the fridge and it still tastes delicious!  

Parsley-  is such a versatile herb.  It is so much more than just a garnish.  Try making Chimichuri ( a sauce served over grilled meat, Parsley pesto, or Tabolueh.  

Red Cabbage is super good for you. Recipe ideas: Grandma Jeanette's Red Cabbage or Red Cabbage Slaw

Purple Top Turnips- You can roast them, boil them, mash them. Or make this really delicious souffle.


Turnip Soufflé
3 to 4 turnips, peeled and sliced                   ½ cup butter
1 ½ tsp. salt, divided                                  2 Tablespoons flour
½ tsp. sugar                                               2/3 cup milk
4 eggs, separated                                       3 bacon strips, cooked and crumbled

1.      Place turnips, ½ tsp. of salt and sugar in a saucepan; cover with water.  Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk of butter)
2.      In another saucepan, melt butter; stir in the flour and remaining salt until smooth.  Add milk; bring to a boil.  Cook and stir for 2 minutes.  Beat egg yolks in a small bowl; gradually stir in ½ cup hot milk mixture.  Return all to pan cook and stir for 1 minute.  Stir in turnips; remove from the heat.  Beat egg whites until stiff peaks form; fold into batter.  Spoon into a greased small casserole dish.  Sprinkle with bacon.  Bake, uncover at 350 for 30 minutes or until golden brown. 

2016 week 7

Returning from previous weeks:
Red Romaine
Carrots
Swiss Chard
Zucchini
Kirby pickles

New this week:
Spring Onion- This variety is called "candy". A nice sweet onion.
Cabbage - This varieties fitting name "Tender Sweet" lends itself to delicious slaw and stir fry.
Dill- Now is the time to make those refrigerator pickles!
Blueberries- I missed putting them in the picture.  But we are so excited to include blueberries from J&J Farms in Hammonton, NJ (the blueberry capitol of the world).