FarmShare C.S.A. Newsletter week of September 23rd, 2014
Parking update:
Hi there! Fall is officially here and that means several things: Our Fall Festivals are in full swing, we have school tours at least once a day, and there are apple pickers visiting from far and wide. Parking often becomes an issue at this point in time, but there are some close-by spots for you, our CSA members. Right between the Farm market barn and the Creamery barn is a driveway with a few “quick pick up” parking spots. If you’re having a hard time corralling the brood while carrying your box of goodies, or if the box is simply too heavy and the walk too long, please please please park in these closer spots. And, as always if you need a hand getting your share to your care, we’re more than happy to help!
What’s in this week’s box?
Salad Mix
Carrots
Beets
Head of Lettuce
Butter & Sugar Corn
Red & Yellow Beefsteak Tomatoes
Cocktail Tomatoes
Fruit:
Apples — Hail kissed Honeycrisp*
Nectarines
* These Honeycrisp, unfortunately were a wee bit damaged in an early season hail storm. All this really means is they’re a little bit lumpy and bumpy. But I can personally attest to the flavor and texture: undeniably Honeycrisp!
**Quick Note about deliveries: Occasionally what we plan on putting in the boxes for the week change by the time delivery actually comes around. This is affected by several factors: weather can quickly and ruthlessly destroy a crop, what we thought was a completely ready row of carrots (for example) is only in fact half ready, miscommunication between the CSA Coordinator and the Veggie manager, etc.
In the end, as a CSA member know that these are normal occurrences and that there is the occasional discrepancy from the emailed list of box contents. Thank you!
Storage, handling and general cooking tips…
Carrots
Storage- Remove the leafy green tops, leaving about an inch of stems. Refrigerate dry, unwashed carrots in a plastic bag for two weeks or longer.
Handling– Organic carrots fresh from the farm generally don’t need to be peeled, but should you decide to peel them, the nutrient loss is negligible. Peel carrots or scrub them well with a stiff brush just before using. Trim off any green spots, which can taste bitter. When slicing or chipping carrots for cooking, be sure to make all the pieces relatively the same size. With their tapered shape this can be a challenge, but your efforts will ensure an evenly cooked dish.
Beets
Storage – If your beets still have greens attached, cut them off, leaving an inch of stem. Keep these greens unwashed and refrigerated in a closed plastic bag. Store the beet roots, with the rootlets (or “tails”) attached, unwashed, in a plastic bag in the crisper bin of your refrigerator. They will keep for several weeks, but their sweetness diminishes with time; so try to use them within a week.
Handling – Just before cooking, scrub beets well and remove any scraggly leaves and rootlets. If your recipe calls for raw beets, peel them with a knife or vegetable peeler, then grate or cut them according to your needs.
Apples
Our summer apples are in, and you guys are getting the cream of the crop. Jersey macs, related to the famous Mackintosh, are tart and tender. If you are a Mackintosh fan, you need not wait for them to ripen, these Jersey macs will keep you satisfied for now. Gravenstein apples are native to Denmark and were discovered in the 1600s as a chance seedling. These early guys are excellent for cooking and make fantastic cider and apple sauce.
Storage and Handling
Apples should be kept uncovered or in a perforated plastic bag in the refrigerator. Warm temperatures will cause apples to lose their crispness and flavor, so if they are kept out of the refrigerator, make sure it is in a cool, ventilated place far from direct sunlight. To prevent cut apples from turning brown, sprinkle with lemon juice or soak them in a bowl of ½ cup water and 2 tbsp lemon juice.
Corn
Corn is quintessential Americana, synonymous with BBQs, Summertime, and Grilling. There isn’t a red-checkered tablecloth on a picnic table that won’t see a bowl of these steaming ears. Sweet corn is not only tasty it also contains fiber, protein, vitamin C, thiamin, riboflavin, niacin, magnesium and phosphorous. Fun fact: there is one silk for every kernel of corn, on average there are 800 kernels in 16 rows on each ear of corn. Here at Applecrest we grow about 5 acres of corn, which at the height of the season will remove about 40 tons of carbon dioxide from the air, talk about goin’ green!
Storage and Handling
Corn can be stored in its husk up to four days in the refrigerator but it will be at its sweetest the closer it is to the day it was picked. Corn can also be frozen. Boil your ears of corn for 4-6 minutes, cool in an ice bath, cut kernels off the cob, store in air tight container (bag or tupperware works), and stick in freezer. You’ll thank yourself on a cold February night, when you can taste these sun kissed kernels alongside your meatloaf and mashed potatoes.
Cook tips
Corn can be grilled, boiled, or roasted. Easily eaten directly off the cob, added to a salad, or frozen for later use.
Tomatoes
The sun-loving tomato’s arrival could mean only one thing—Summer is definitely here! This delectable, heart healthy summer fruit, beyond being a palate pleaser is fantastic in so many ways. Tomatoes can be eaten raw, stewed, sun dried, in soup, as a snack, with balsamic vinegar and fresh mozzarella, chopped into salsa, on sandwiches and burgers. The possibilities are endless.
FYI-Tomato paste will remove chlorine from hair, especially if you have blond hair and the recent heat wave has turned you into a pool diving mermaid and your locks are now greenish.
Did you know that tomatoes are thought to originate in Peru where their Aztec name “xitomatl’ means “plump thing with a navel”.
Storage
Tomatoes bruise easily, so handle them with care. Wash and dry your tomatoes before storing. Unless you’re planning to store your tomatoes for over a week, a windowsill, counter-top or bowl, stem side down, works fine. If you know you won’t use them in the next few days, then lower ter is not otherwise recommended, as the cooler temperatures can reduce flavor and cause mushiness and mealyness. Your fresh-picked tomatoes will last longer on the kitchen counter than store-bought ones anyways, which are probably a few days old when you get them.
Recipes of the Week!
- Roasted Carrot Corn Chowder
- Homemade Creamed Corn
- Fresh Corn Salad
- Gazpacho
- Carrot and Beet Slaw with Pistachios and Raisins
- Grilled Chicken & Nectarine Chopped Salad
- Beet, Cheddar and Apple Tartlets
- Apple Sharlotka
Roasted Carrot Corn Chowder
From Hummusapien
- 1 lb of quartered and sliced carrots
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp olive oil
- 1 ½ cups unsweetened almond milk
- 2 ½ cups corn
- 1 cup vegetable broth
- 2 tbsp nutritional yeast (optional)
- ½ tsp salt
- pepper to taste
- Pre-heat the oven to 375 degrees.
- Place the carrots on a cooking sheet. Spray liberally with cooking spray (or drizzle with olive oil) and season with salt and pepper. Roast for about an hour, turning halfway through.
- When carrots have about fifteen minutes left, dice your onion and sautee in a medium pot over medium heat in a bit of olive oil for about five minutes. Add the garlic and sautee for another five minutes.
- In a blender/food processor, blend 1 ½ cups of the corn with all the almond milk. Pour blended mixture into pot with onion mixture.
- Add the other cup of corn, vegetable broth, nutritional yeast, salt and pepper to taste. Stir to combine.
- When the carrots are done, give them a rough chop and add to the soup.
- Bring soup to a boil, reduce heat to low and simmer for 20-30 minutes.
Homemade Creamed Corn
From Martha Stewart
- 8 ears corn, husks and silk removed
- 4 tablespoons unsalted butter
- 1 onion, finely chopped (1 cup)
- 1 1/2 cups heavy cream
- 1 teaspoon sugar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- Remove kernels: Stand a cob of corn on a kitchen-towel-lined baking sheet. With a sharp knife, slice downward to remove kernels. Repeat with remaining ears. With the edge of a soup spoon, scrape downward to remove pulp.
- In a large skillet, melt butter over medium heat. Add onion and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 1 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally until corn is very tender, 20 to 25 minutes.
- Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.
Fresh Corn Salad
From Ina Garten
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leavesDirectionsIn a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
2 pounds tomatoes, roughly chopped
1 medium red bell pepper, roughly chopped
½ medium cucumber, peeled and roughly chopped
½ red onion, roughly chopped
⅓ cup extra-virgin olive oil
⅓ cup almonds
One ½-inch slice white bread, torn into 1-inch pieces
3 tablespoons sherry vinegar
1 medium fresh jalapeño, seeded and roughly chopped
2 garlic cloves
Salt and black pepper
1 avocado, thinly sliced (optional)
1 cup corn (optional)
1. Put the tomatoes, bell pepper, cucumber, onion, olive oil, almonds, bread, vinegar, jalapeño, and garlic in a blender; season with salt and pepper. Process until smooth, adding up to ½ cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)
2. Taste and adjust the seasoning. Refrigerate for up to a few hours before serving or serve immediately, garnished with the avocado if desired.
Carrot and Beet Slaw with Pistachios and Raisins
From Bon Appetit
INGREDIENTS
- 2 garlic cloves, crushed
- ¾ cup golden raisins
- ¼ cup white wine vinegar
- 6 medium carrots (about 1 lb.), peeled, julienned
- 2 medium beets (any color; about 1 lb.), peeled, julienned
- ½ cup (packed) fresh flat-leaf parsley leaves
- ¼ cup (packed) fresh mint leaves
- 3 Tbsp. fresh lemon juice
- ½ tsp. crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- ⅓ cup extra-virgin olive oil
- ¾ cup unsalted, shelled raw pistachios
Instructions
-
Preheat oven to 350°. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.
-
Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
-
Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.
Grilled Chicken & Nectarine Chopped Salad
From Eating Well
Ingredients
- 2 ripe nectarines, halved and pitted
- 3 teaspoons extra-virgin olive oil plus 1/4 cup, divided
- 1 pound boneless, skinless chicken breast, trimmed
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 3 tablespoons red-wine vinegar
- 1 1/2 tablespoons water
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 6 cups chopped romaine lettuce
- 2 cups finely chopped radicchio
- 1 cup assorted cherry tomatoes, chopped
- 3/4 cup crumbled goat cheese
Preparation
- Preheat grill to medium or heat a stovetop grill pan over medium-high heat.
- Brush nectarine halves lightly with 1 teaspoon oil. Season chicken on both sides with 1/4 teaspoon each salt and pepper and lightly brush with 2 teaspoons oil.
- Grill the chicken, turning once or twice, until cooked through, 12 to 18 minutes total. Grill the nectarines until lightly charred and softened, 2 to 3 minutes per side. Let the chicken and nectarines cool on a clean cutting board for about 10 minutes, then chop into bite-size pieces.
- Meanwhile, whisk the remaining 1/4 cup oil, vinegar, water, mustard, honey and the remaining 1/4 teaspoon salt in a large bowl. Add lettuce, radicchio, tomatoes, cheese, the chicken and nectarines; toss well to combine. Season with pepper.
Beet, Cheddar and Apple Tartlets
From Martha Stewart
Ingredients
- 1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds
- 3/4 cup shredded white cheddar (3 ounces)
- 1 small apple, cored and very thinly sliced
- 1 small beet, scrubbed, peeled, and very thinly sliced
- Coarse salt and ground pepper
- 1/2 teaspoon fresh thyme leaves
- Preheat oven to 400 degrees. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2 to 3 apple slices. Tuck 2 to 3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.
Apple Sharlotka
From smitten kitchen
Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish
Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.
Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.
Serve warm or cooled, dusted with powdered sugar. Alex’s family eats it plain, but imagine it would be delicious with a dollop of barely sweetened whipped or sour cream.
As a reminder, part of the fun of being a member of a CSA is collaborating with your community, so always feel free to post cooking suggestions or feedback on recipes that we post, or favorite recipes of your own that you’d like to share.
