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Food & Farm Adventures

CSA Share Contents – Week 10 – Week of Aug 14

info@mainstreetfarms.com2017 CSA Shares
Hakeuri TurnipsChiogga BeetsPattypan SquashKaleHead LettuceOnionsTomatoesSpinachPeppersCucumbersZucchini *Contents of shares may change depending on daily harvest availability. Veggie Lover Share Head Lettuce Hakeuri Turnips Red Kale Tomatoes Cucumbers Pattypan Squash Zucchini Onions Peppers Green Beans Chiogga Beets Spinach Regular Share Head Lettuce Hakeuri Turnips Red Kale Tomatoes Pattypan Squash Zucchini Cucumbers Onions Peppers Green Beans Small Share Head Lettuce Hakeuri Turnips Red Kale Tomatoes Squash
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CSA Share Contents – Week 9 – Week of Aug 7

info@mainstreetfarms.com2017 CSA Shares
CarrotsHead LettuceBok ChoyCabbageRadishesOnionsTomatoesCucumbersBasil *Contents of shares may change depending on daily harvest availability. Veggie Lover Share Head Lettuce Bok Choy Carrots Tomatoes Cucumbers Radishes Basil Cabbage Onions Veggie Lover Share Head Lettuce Bok Choy Carrots Tomatoes Cucumbers Radishes Basil Cabbage Veggie Lover Share Head Lettuce Bok Choy Carrots Tomatoes Cucumbers This Week's Menu Breakfast Bok Choy and Onion Frittata  Lunch Tomato Grilled Cheese Tofu Bahn Mi with Pickled Carrots, Cucumbers, and Radishes Dinner Green Goddess Cobb Salad with Roasted Chicken  One Skillet Hot Sausage and Cabbage Stir Fry   Download the Meal Plan
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CSA Share Contents – Week 8 – Week of July 31

info@mainstreetfarms.com2017 CSA Shares
BeetsZucchiniTomatoSquashHead LettuceCucumbersOnionsGreen PeppersGarlicHakeuri TurnipsBok ChoiSwiss Chard *Contents of shares may change depending on daily harvest availability. Veggie Lover Share Head Lettuce Squash Onions Tomatoes Cucumbers Beets Hakeuri Turnips Garlic Swiss Chard Green Peppers Bok Choi Regular Share Head Lettuce Squash Onions Tomatoes Cucumbers Beets Hakeuri Turnips Garlic Swiss Chard Small Share Head Lettuce Squash Cucumbers Beets Swiss Chard This Week's Menu Dinner & Breakfast Zucchini and Turnip Fritters Dinner Sheet Pan Bratwurst, Potatoes, Chard, and Beets Sauteed Bok Choi (Veggie Lovers) Dinner & Lunch Chicken Gyro Salad Pita Download the Meal Plan
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CSA Share Contents – Week 7 – Week of July 24

info@mainstreetfarms.com2017 CSA Shares
CabbageTomatoSquashHead LettuceGreen Curly KaleArugulaRadishesCarrotsParsley *Contents of shares may change depending on daily harvest availability. Veggie Lover Share Head Lettuce Cabbage Carrots Squash Cucumbers Kale Radish Parsley Tomato Arugula Regular Share Head Lettuce Cabbage Carrots Squash Cucumbers Kale Radish Parsley Small Share Head Lettuce Cabbage Carrots Squash Cucumbers This Week's Menu Breakfast Summer Squash Gratin Lunch Veggie Nori Rolls Chopped Greek Salad Dinner Kale Salad with Miso Lemon Vinaigrette Flank Steak with Parsley Garlic Sauce and Arugula Download the Meal Plan
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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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