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Food & Farm Adventures

CSA Share Contents – Week 6 – Week of July 17

info@mainstreetfarms.com2017 CSA Shares
Head LettuceSwiss ChardBasilBeetsCucumbersSquashZucchiniCaraflex CababgeGarlicBroccoliTomatoWhite OnionsSquash *Contents of shares may change depending on daily harvest availability. Veggie Lover Share Head Lettuce Basil Broccoli Beets Cucumbers Squash/Zucchini Caraflex Cababge Garlic Swiss Chard Tomato White Onions Regular Share Head Lettuce Beets Broccoli Basil Cucumbers Squash/Zucchini Swiss Chard Garlic Scapes Small Share Head Lettuce Beets Broccoli Squash/Zucchini Swiss Chard
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Collard Greens

Holly RodricksBlog Post, Fall Foods, Summer Foods, Vegetable Guide, Winter Foods
Collard greens come from the same family as cabbage, broccoli, and kale. They have dark-colored, edible leaves that grow on an upright stalk and can grow year-round. While stereotypically thought of as a Southern staple, collards are actually eaten throughout the world. Smoky and slightly bitter, collards can be eaten raw or cooked. Collard greens contain loads of vitamins K and A, as well as plenty of vitamins C, B6, manganese and calcium. One of the most amazing things about collards is that they can actually lower your cholesterol when you eat them by binding to bile acids in the digestive system, which makes it easier for them to exit the body. Storage Tips Storing Fresh Collards: Collard greens can be stored, unwashed, in a loosely tied plastic bag in the crisper drawer of your refrigerator, where they should remain fresh for 1-2 weeks. Freezing Collards: Like other greens, collards should be blanched before freezing. Once the leaves have been cleaned and trimmed, blanch by plunging in a boiling water bath for 30 seconds. Make sure that the water is boiling for the full 30 seconds. Removed quickly with a strainer and shock in an ice water bath for 2-3 minutes. Gather the blanched leaves into handfuls, squeezing out as much water as possible as you go. Once excess water is removed, form handfuls of chard into baseball-sized spheres, packing them together as if they are snowballs. Freeze these spheres on a baking sheet and then package them into airtight bags or containers. Quick Prep TipsAfter rinsing well and de-stemming (like kale) collards can sliced into ribbons and served raw in slaws and salads. They can also be cooked by sautéing, roasting, or braising. Slice off the woody stems, and then cut or tear the leaves into bite-size pieces before cooking. Further Prep Tips Collard Preparation: Fill the sink or a large bowl with cold water and plunge the leaves in it repeatedly, then rinse under cold, running water. Remove the center stem of each leaf by slicing along either side of the stem with your knife, cutting them in half while removing the stem. Alternatively, you can strip the leaves from the stalk using your hands. For salads and slaws, stack the de-stemmed collard leaves in a single pile and cut crosswise into thick ribbons. Only use the smaller, more tender leaves for raw preparations. The larger, more fibrous leaves are best suited for cooking, and the leaves can simply be torn into smaller pieces by hand, rather than chopping. Collards are very versatile, in terms of what they can handle cooking-wise, and are just as delicious in preparations where they are steamed for 5 minutes as they are slow-cooked for a full two hours! Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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Onions

Holly RodricksBlog Post, Fall Foods, Summer Foods, Vegetable Guide, Winter Foods
Onions are many-layered, bulb vegetables that come from the same family as garlic, chives, shallots, and leeks. While best known for their ability to bring tears to even the driest eye, they are one of the world's most versatile ingredients, enhancing just about any savory dish to which their added, whether raw or cooked. Onions are a good source of vitamin C and B6, iron, folate, and potassium. Their manganese content provides anti-inflammatory benefits that aid in cold and flu relief. Studies also show onions to have cancer- and diabetes-fighting properties, and to help reduce blood pressure, inhibit platelet clot formation. They've also been linked to a decrease in the risk of coronary artery disease, peripheral vascular diseases, and stroke. Storage Tips Storing Fresh Onions: Other than sweet onions, most varieties of onions can be stored for months, if kept properly. The simplest method involves using a hole punch to perforate brown paper bags well, placing several onions inside each, folding and securing the top with a paper clip, and storing in a cool, dark place. The wonderful world of the Internet contains all sorts of other exciting ideas involving items like mesh bags and pantyhose, but we'll leave the mastery of those approaches up to you! Freezing Onions: Once your onion is prepared, chop according to your preference and freeze in sealed, ziplock freezer bags, with as much air squeezed out as possible. The texture will change, making the onions suitable only for cooked dishes; however, they will maintain their good flavor for 3-6 months. Pickling Onions: Pickled onions pair deliciously well with sandwiches, salads, and cooked greens. Red onions are ideal for pickling, and extra pretty! To quick pickle your own, peel and slice them into rings and pack them into clean glass jars that have tightly sealing lids, such as mason jars. Add whatever spices are to your liking, such as peppercorns, thyme, allspice berries, dried chilies, and garlic to the jars. Use a more delicate, light colored vinegar like white wine or rice vinegar, in a 1:1 ratio with water, with a pinch of sugar and salt. Bring this mixture to a boil, then pour it into the packed jars. Close and allow to cool before refrigerating. Your pickled onions will be ready to eat within a few days and will remain good for up to a month! Quick Prep TipsOnce peeled, onions can be sliced into quartered into large chunks, sliced into rings or half-rings, or diced finely. They can be eaten raw on sandwiches, or in salads or fresh salsas; or they can be cooked, grilled, roasted, stewed or added in some form or another to just about any savory hot dish. They can even be frozen or pickled! Further Prep Tips Onion Preparation: I used to hate chopping onions until I learned this little chef trick: leave the root intact. With a sharp, large knife, such as a santoku or chef's knife, begin by shallowly slicing the stem-end off of your onion, creating one flat side. Place the onion flat side down and cut through the root to form two halves. Peel the papery layers off the outside and discard them. From here, you can either slice parallel to the root for slivered onions, or you can make a series of vertical slices, perpendicular to the root before jumping to the parallel slices, for a dice. I know this all sounds very scientific and hypothetical, so here is a helpful visual of the latter, to clear things up! Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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Sage

Holly RodricksBlog Post, Fall Foods, Summer Foods, Vegetable Guide, Winter Foods
Sage is an herb that comes from a perennial, evergreen shrub with a long history of medicinal and culinary uses. From the mint family, common sage has woody stems, and velvety greyish-green leaves. Savory and peppery, this herb originated in the Mediterranean and Balkan regions. Sage is known for its naturally antiseptic, preserving, and bacteria-killing qualities in meat. Its leaves, when steeped in hot water to make a tea, have also been said to ease depression. Storage Tips Storing Fresh Sage: Sage can be wrapped in a paper towel and stored inside a loosely closed ziplock bag, where it will remain fresh for several days. Do not wash it before storing. The added moisture will cause it to spoil more rapidly. Drying Sage: After washing and drying your sage completely, tie several woody stems of sage leaves together into a bundle using string or a rubber band. (Keep the bundles relatively small and they will dry faster.) Hang them in a cabinet, closet, or other relatively warm, dark, dry place for approximately two weeks. An easy hanging trick is to open up a jumbo paper clip into an "S" shape, hook one side through the rubber band, and use the other to hang. If you are in a more humid area, cut slits in the sides of a brown paper bag. Place the entire cluster of stems inside a brown paper bag, leaves first, and secure the bag around the stems with a rubber band. Proceed to hang the bundle as described above for 2 weeks or until the sage is completely dried. The paper bag will prevent the leaves from becoming moldy as a result of excess moisture in the air, so that they dry well. Once dried, remove the sage leaves off the stems. Discard the stems and collect the leaves into a pile. Rub them together between your fingers and hands until they begin to break down. They will not crumble like other, more delicate dried herbs, but will, instead, eventually turn into a pillowy mass that loosely holds together. Store this in an airtight, glass container in a dark area of your kitchen, such as inside a cabinet. Quick Prep TipsSage has a savory and slightly peppery flavor that wonderfully compliments fatty meats, dairy, and roasted winter vegetables. It can be used fresh with no more than a rinse or dried and used throughout the year. Further Prep Tips Sage Preparation: Sage loves fats. It pairs incredibly with pork chops, sausage, poultry, and dairy, just to name a few categories, and it can be used fresh as a seasoning in your cooked meals or dried for later use. To clean sage, rinse gently under running water. Separate the leaves from the stem and pat them dry with a towel. They can then be tossed whole into recipes or chopped, based on preference. Fresh sage actually has a milder flavor than dried sage. If you're cooking with it, add it to the pan right towards the end, rather than early on, so it doesn't get lost in the rest of the ingredients. Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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CSA Share Contents – Week 5 – Week of July 10

info@mainstreetfarms.com2017 CSA Shares
Curly KaleHead LettuceChiogga BeetsSquash/ZuchinniCucumbersCarrotsRadishesCaraflex CabbageGarlic ScapesBroccoli *Contents of shares may change depending on daily harvest availability. Veggie Lover Share Head Lettuce Broccoli Carrots Chiogga Beets Cucumbers Squash/Zucchini Kale Caraflex Cababge Radishes Garlic Scapes Regular Share Head Lettuce Carrots Cucumbers Squash/Zucchini Kale Caraflex Cababge Radishes Garlic Scapes Small Share Head Lettuce Carrots Cucumbers Squash/Zucchini Kale
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Chicken Meatballs with Braised Lemon and Kale

info@mainstreetfarms.comBlog Post, Kale, Recipes
IngredientsCSA Ingredients2 cloves Garlic, minced 1 large bunch Kale, destemmed Store/Pantry Ingredients1 lb. Ground Chicken 2 medium Shallots, minced and divided 1 Scallion, minced, thinly sliced green tops reserved for garnish 2 tbsp. Olive Oil, divided ¼ tsp. Crushed Red Pepper Flakes 1 Lemon, seeded and very thinly sliced 2 cups Chicken Stock 1 tsp. Kosher Salt and freshly ground Black Pepper, plus more to taste InstructionsSTEP 1 Cook the ground chicken Chop shallot, scallion, and garlic. Heat 1tbsp olive oil in a large heavy pot over medium heat. Add the shallot, scallion, garlic, and red pepper flakes. Cook until softened and fragrant, about 6 minutes. Add ⅓ of Ground Chicken and cook just until cooked through, breaking up any clumps.Transfer to a medium bowl and let cool slightly. Add remaining Ground Chicken, Salt, and several grindings of Black Pepper to bowl. Mix just to combine. STEP 2 Make and cook the meatballs Wipe out pot and add remaining tbsp. Oil. Heat over medium-high heat until hot but not smoking.Form meat mixture into 8 meatballs each about 2–2 ½ inches in diameter and add to pot. (Mixture will be soft.) Cook until light golden brown on all sides, 6–8 minutes total. Remove meatballs from pot and set aside. STEP 3 Cook shallot and lemon slices Add remaining Shallot and Lemon Slices and cook until Lemon Slices are tender and starting to turn light golden brown, about 2 minutes. Add Chicken Stock and return meatballs to pot. Bring to simmer, lower heat and cover. Cook meatballs until cooked through, 8-10 minutes. STEP 4 Braise Kale Add Kale to pot, and cook until tender and bright green, 4–5 minutes. Season with Salt and Pepper and remove from heat. Divide Kale and sauce among 4 shallow bowls, topping with meatballs and lemon slices. Garnish with sliced Scallion tops and serve.
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Coleslaw

info@mainstreetfarms.comBlog Post, Cabbage, Carrots, Recipes
IngredientsCSA Ingredients1 Cabbage 2 Carrots Store/Pantry Ingredients1 large jalapeno pepper 1/2 small red onion - thinly sliced 1 cup cilantro 3-4 tbsp fresh lime juice 3-4 tbsp red wine vinegar 1/4 cup olive oil 1 1/2 tsp sea salt 1/2 tsp pepper pinch of sugar InstructionsSTEP 1 Wash and prep your veggies Wash your cabbage, carrots, and cilantro. Grate your carrots. Slice cabbage in half and then shred. Cut the onion into thin slices. Finely chop the cilantro. Cut open the jalapeno, discard the seeds and dice it fine. Put all of the veggies in a large bowl. STEP 2 Mix in the other ingredeints  Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat. STEP 3 Let slaw sit and strain Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Serve at room temperature.
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Kohlrabi

Holly RodricksBlog Post, Fall Foods, Summer Foods, Vegetable Guide, Winter Foods
Kohlrabi, also known as German turnips or turnip cabbages, are low, stout vegetables in the brassica family, which includes cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts. Although their might lead you to think that they are root vegetables, they are actually stem vegetables, with their bulb-like stems growing above the ground. Their taste and texture are similar to broccoli stems, but milder and sweeter. They are most popular in Germany and Asia. Despite their different colored skins, the green and purple varieties both look and taste exactly the same when peeled and eaten. The round, bulb-like kohlrabi stem is one of those magical vegetables that is low in fiber and high in nutrients. It is a rich source of vitamins C and B-6, niacin, thiamin, and Pantothenic acid, as well as phytochemicals that protect against certain kinds of cancer. It is also a good source of a number of minerals such as copper, calcium, potassium, manganese, iron, and phosphorous. It’s leaves abound in carotenes, vitamins A, K, and the B-complexes. Storage Tips Storing Fresh Kohlrabi: Kohlrabi stores best if the bulbs and leaves are separated and the bulbs are left unpeeled. Snip off the leafy stems close to the bulb with a sharp knife or kitchen scissors. Store the leaves in a sealed ziplock bag. Store the bulbous stems loosely in a plastic grocery bags. The leaves will keep for up to a week and the bulbs for several weeks if stored this way. Freezing Kohlrabi: Kohlrabi bulbs can be frozen whole or cubed, but either way, it is best to blanch them first. For whole bulbs, leave in boiling water for 3 ½ minutes. For cubed bulbs, 1 ½ minutes is enough. From here, the kohlrabi can be stored in the freezer in ziplock bags with the air pressed out. Quick Prep TipsKohlrabi stems (the bulb-like portion of the plan) can be eaten raw or cooked. Their tough skin does not break down when cooked, so it should be peeled first. The leaves are also edible and can be used as a substitute for kale. Further Prep Tips Kohlrabi Preparation: To prepare kohlrabi, first rinse the entire plant well in cold water to remove any dirt and grit. Then, remove the leafy stems. These can be saved and cooked just like kale or turnip greens. Next, using a sharp knife, quarter the bulb, to reduce it to a more manageable size. Angle the knife to remove the tough center. Discard the core and then peel the quarters. From here, you can cut your kohlrabi in matchsticks for slaws or thicker slices or cubes for roasting, stewing, steaming, pan frying, or stir frying. Alternatively, use a mandoline to create paper-thin slices that make an excellent addition to salads or are delicious on their own drizzled with olive oil and sea salt. Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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Arugula

Holly RodricksBlog Post, Fall Foods, Spring Foods, Summer Food, Vegetable Guide
Arugula is a plant whose leaves are widely popular as a salad vegetable, although it is equally tasty cooked. Historically, it used to be wild-foraged or grown in gardens alongside plants like basil and parsley, but now it is commonly cultivated as a crop. It has a distinct, pungent flavor that adds personality to any salad dish. Arugula is an excellent source of fiber, vitamins A, C (to boost the immune system), K (for bone strength), B5 (for raising good cholesterol levels), and B6, as well as folate, calcium, iron, magnesium, phosphorus, potassium, manganese, thiamin, riboflavin, zinc, and copper. It also provides high levels of protein, and it helps to prevent cholesterol from sticking to arteries, lowers blood pressure, increases blood flow, improves blood vessel function, and lowers inflammation. Storage Tips Storing Fresh Arugula: As with all salad greens, moisture is the enemy, so resist the urge to wash your arugula before storing. It will come in a plastic bag loosely tied shut. Store it as is, unwashed, in the crisper drawer of your refrigerator, where it will remain fresh for 1-2 weeks. Quick Prep TipsArugula, like other greens, should be rinsed well and dried well before serving. Its bold, peppery flavor makes is well-suited for salads, as well as soups and pastas. Further Prep Tips Arugula Preparation: Arugula is best cleaned in a cold water bath. Fill your sink or a large bowl with cool water. Dump the arugula in and swish it around vigorously, gently rubbing the leaves between your fingers to loosen any dirt. Let it sit in the water for a couple of minutes so the dirt falls to the bottom. Transfer to a salad spinner or to a tea towel and dry thoroughly. The larger the arugula leaf, the more aggressive and pepper the taste. Smaller leaves tend to be slightly milder and sweeter. It's pungent flavor pairs particularly well with sweet mild lettuces like Boston and Bibb and dressing made with olive oil, balsamic vinegar, or lemon juice-based dressings. Arugula is excellent served raw in salads or pasta salads and is equally delicious when lightly cooked and added to pasta dishes, stir-fries, soups, or sauces. It will wilt quickly so quick sautéing with only minimum cooking time is necessary. Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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Green Garlic

Holly RodricksBlog Post, Spring Foods, Summer Foods, Vegetable Guide
Put simply, green garlic is basically teenage garlic. It is a garlic plant that is harvested before maturity, when the leaves are still tender, and the bulb has not yet fully formed, which is why it is sometimes called spring garlic. At this stage, it is more similar in appearance to a scallion. Green garlic has a more mellow, less spicy flavor than garlic cloves and can be eaten raw or cooked. Nutritionally, green garlic is fantastic, boosting the immune system with its natural antibacterial and anti-inflammatory qualities, lowering cholesterol, fighting gastro-intestinal infections, and helping to battle anemia with its abundance of iron. Storage Tips Storing Fresh Green Garlic: Place the green garlic in a loose plastic or mesh bag so that air can circulates around it and store in the crisper drawer of your fridge, where it will stay fresh for 1-2 weeks. Freezing Green Garlic: After your green garlic is washed, dried, and trimmed, chop it up into thin slices. Place a piece of parchment paper on a baking sheet and spread the sliced green garlic out into an even, single layer on it. Put the baking sheet in the freezer. Once the green garlic is frozen, you can portion it out into appropriate serving sizes in airtight ziplock freezer bags or containers. Quick Prep TipsTreat green garlic just like you would scallions, from preparing to cooking. The whole plant can be eaten raw or cooked and makes a delicious topping for salads or extra source of flavor in marinated and cooked dishes. Further Prep Tips Green Garlic Preparation: Rinse green garlic thoroughly under cool, running water, to remove any dirt or grit. Lay it on a tea towel and pat dry. Using a knife, remove the root and trim any tips of tops that are wilted. From here, you can treat your green garlic exactly as you would a scallion, slicing thinly and sprinkling liberally on everything you cook for added flavoring and garnishing or adding right into your meals. Green garlic is excellent sprinkled on salads and blended into soups, or added into meat marinates. It is equally delicious in stir fries or mixed in with vegetables for roasting. The possibilities are endless! Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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