CSA Newsletter for the week of June 17/21

Hello Again!
July 17th? Where has the time gone? After such a wild weathered June that caused so much havoc and damage it feels so late in the season already.  We are still busy continuing our replanting of summer crops we lost over June and maintaining other summer crops and planting fall crops already.  Our peppers and eggplant that flooded are finally blooming and have some immature fruit on them. Our new cucumbers and beans that we replanted from the flood are starting to look great, and we will be beginning harvesting our potatoes soon.  We can’t tell you how sorry we are for the rough weather June we had.  It has been such a devastating season for us.  We know that we haven’t had as much produce diversity so far in our CSA season as we would like, and know that as a consumer that must be a little disappointing.  We know there are items that we have given a lot this season so far but we are giving you all that we have.  We hope you understand that we can’t control the weather and are so sorry that the first part of our summer season has been a little less bountiful that we had striven for.  We hope to continue the rest of the summer season and fall with lots of bounty!

In other business, we will officially be having an open farm evening on Sunday August 10th.  Mark your calendars for the evening and we will start around 6:45 and be open until around 9:00!  We will provide more details soon!  If you remember when you signed up we had stated that there will be a one week break in August.  This last CSA pickup before the break will be Thursday August 31 and Monday August 4th. Thursday the 7th and Monday the 11th there will be no CSA pick up.

This week’s share:

3 lbs bulk mixed beets
bunch carrots
bunch swiss chard
bunch collards
basil bags
fresh dill
green onions
two heads garlic
one jalapeno
zucchini/summer squash

some recipes:

Garlic and Cilantro Marinated Chicken
4 chicken leg quarters, cut into pieces (or whatever chicken cuts you prefer)
3 Garlic Cloves, finely chopped
1 Cup Cilantro, finely chopped
4-6 green onions, finely chopped
1 Jalapeno
2 tsp  Olive Oil
1 Tbls  Water
1 tsp Honey
1 tbls Lime juice


Combine all marinade ingredients and pour in a plastic bag and then add your chicken pieces.  Coat the chicken in the marinade well and let is sit for at least 3-4 hours or best overnight.  Removed the chicken pieces from the bag, and throw on the grill or in the oven until meat registers to 165 degrees

Roasted Beet Salad with fresh dill
2-3 lbs mixed beets
6 shallots, finely diced
1 bunch fresh dill leaves, chopped
1/2 cup olive oil
1/4 cup white balsamic vinegar or rice wine vinegar
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Sour cream for garnish

Scrub well, trim ends, then place beets on a baking sheet. Roast until cooked through, about 1/2 to one hour depending on the size. Allow to cool, then remove the skins (they should slip off with your fingers). Cut beets into 1/2inch wedges and place in a medium bowl.

To make the vinaigrette, whisk the remaining ingredients together in a small bowl. Drizzle vinaigrette over beets and toss to combine. Serve on plates with a dollop of sour cream.

Beet and Bean homemade Veggie Burgers

Makes about 6 burgers

3 large beets (about 1 pound)
1/2 cup brown rice (uncooked)
1 medium yellow onion, diced small
3-4 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup old-fashioned rolled oats (gluten-free, if necessary)
2 (15.5-ounce) cans black beans
1/4 cup prunes, chopped into small pieces.
1 tablespoon extra-virgin olive oil
1 tablespoon smoked paprika
2 teaspoons brown mustard
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried thyme
1 large egg (optional for non-vegan burgers)
Salt and pepper

To serve:
Thin slices of provolone or monterey jack cheese (optional for non-vegan burgers)
6 hamburger buns

Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it’s a littlebeyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.

Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking is ok, but if it seems that the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.

Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. (You can also do this over a bowl and save the beet juice for another purpose.)

Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using), and mix until you no longer see any dry oatmeal or egg.

Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.

When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 large patties.

Heat a cast-iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer a flick of water evaporates on contact, the pan is ready.

Transfer the patties to the pan. Cook as many as will fit without crowding; I normally cook 3 patties at a time in my 10-inch cast iron skillet.

Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through. If you’re adding cheese, lay a slice over the burgers in the last minute of cooking.

Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.

See you from 5:00-7:00!



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