Jericho Settlers Farm CSA Newsletter

July 19, 2011 * Summer CSA Week 6

2011-07-18T19:18:00.000-07:00

What's in your Summer Share this week:

Sweet Corn!

Walla Walla Sweet Onions

spinach, lettuce mix

cucumbers

beans

zuchinni or summer squash

What's in your Settlervore Share this week:

Jericho Settlers Farm - 1 dozen eggs

On the Rise Bakery -Molasses Oat Bread

Crawford Family Farm - Vermont Ayr

Isham Farm - Blueberries

July 12, 2011 * Summer CSA Week 5

2011-07-18T19:15:00.000-07:00

What's in your Summer Share this week:

Walla Walla Sweet Onions

head lettuce, lettuce mix

peas or cucumbers

radicchio

zuchinni or summer squash

baby carrots
new potatoes

What's in your Settlervore Share this week:

Jericho Settlers Farm - 1 dozen eggs

On the Rise Bakery -Maple Wheat Bread

Does Leap Farm - Trappist cheese

July 5, 2011 * Summer CSA Week 4

2011-07-18T19:12:00.000-07:00

What's in your Summer Share this week:

scallions, garlic scapes

head lettuce, lettuce mix

peas or cucumbers

radicchio or salad turnips

zuchinni or summer squash

beets

basil

collards

What's in your Settlervore Share this week:

Jericho Settlers Farm - 1 dozen eggs

On the Rise Bakery -Sourdough bread

Crawford Family Farm - Vermont Ayr
Cave Moose Farm - Currants

June 27, 2011 * Summer CSA Week 3

2011-06-30T18:50:00.000-07:00

Garlic Scapes - the flower stem of the garlic plant

What's in your Summer Share this week:

new potatoes

scallions, green garlic & garlic scapes

head lettuce, lettuce mix

radishes or hakurei turnips

zuchinni or summer squash

cilantro or basil

kale

What's in your Settlervore Share this week:

Jericho Settlers Farm - 1 dozen eggs

On the Rise Bakery - loaf of Honey Oat bread

Does Leap Farm - Chevre

Meat Medley pickups this Saturday & Tuesday
Attention Meat Medley Members: this month your distribution includes

100% grassfed beef short ribs and

pasture-raised chicken.

Meat Medley pickups dates are July 2nd (Saturday) and July 5th (Tuesday)

Reminder: We will not be having pickups at the farm on Monday July 4th, but instead will have your share available at the farm on Tuesday, July 5th.

RECIPES

Grilled Grassfed Beef Short Ribs

~2 pounds beef short ribs

salt and fresh ground pepper

1/2 tablespoon dried rosemary

2 strips Bacon

1 onion, coarsely chopped

2 cloves garlic, minced

½ cup coarsely chopped carrots

1 bay leaf

1 cup beef stock

2 tablespoons Dijon mustard

2 sprigs of fresh rosemary, finely chopped

Preheat oven to 325 degrees.

Sprinkle the short ribs with salt, pepper, and dried rosemary.

Fry the bacon in a large pan over medium-heat. Remove the bacon from the pan (I would eat it immediately), and keep the drippings in the pan.

Brown the short ribs on all sides in the bacon fat. Remove the ribs from the pan, and add the onions, garlic, and carrots. Season the vegetables with salt and pepper, and cook until they begin to brown, stirring often. Add the bay leave, stock, and short ribs. Cover and bake in oven for 2 hours.

Meanwhile, combine the mustard with the chopped fresh rosemary to make a paste. You can also substitute this for simple barbeque sauce.

Remove the ribs from the pan, and brush with the mustard-rosemary paste or BBQ sauce. Put the ribs on a hot grill, and cook until the surface is crispy. Serve with the cooking broth.

Grilled Garlic Scapes with Herb Roasted Potatoes

1 handful of garlic scapes
1 lb. new potatoes, scrubbed and quartered
3 T. extra virgin olive oil
1 t. sea salt
1 t. freshly ground black pepper
1 t. dried or fresh dill
1 t. dried or fresh marjoram
1 t. dried or fresh rosemary

Preheat your oven or toaster oven to 475 F. If you are using a grill, make sure that’s good and hot too.

Trim any bad ends off of the garlic scapes. Take one scape and chop in finely and set aside. On a baking sheet lined with foil, place the quartered potatoes and whole garlic scapes. Drizzle with oil and toss with your hands until everything is coated evenly. Wipe off your hands and sprinkle the chopped scape and the remaining spices over the baking sheet. Toss again with your hands to evenly distribute. Wipe off your hands again.

Fish out the garlic scapes from the baking sheet and set aside. Place the potatoes in the preheated oven to roast until golden brown, about 15-20 minutes. To cook the garlic scapes, place directly on the hot oven/toaster oven rack or the grill. Cook on each side until golden and wilted, about 2-3 minutes per side.

To serve, while still hot, pile roasted potatoes on a platter and top with garlic scapes.

June 20, 2011 * Week 2 of Summer CSA

2011-06-22T19:31:00.000-07:00

Rainbow Chard

Great warm, sunny weather this past week - field crops started taking off, but so did the weeds. Started to dry out on some fields, so fired up the irrigation. We have been preparing more fields for seeding of fall crops that you will see in your share during the latter part of the summer and throughout our Winter and Spring CSAs. We are doubling, and for some crops tripling the amount to grow compared with last year. So that means we need to increase our cold storage space to hold these crops through spring of next year. Growth on many fronts - and its made possible by your support! Thanks!

What's in your Summer CSA Share this week:

green beans or sugar peas or zucchini

head lettuce, lettuce mix

radishes, scallions

kale or chard

garlic scapes

What's in your Settlervore Share this week:

Jericho Settlers Farm - dozen eggs from hens on pasture

On the Rise Bakery - Maple wheat bread

Last Resort Farm - organic pint of strawberries

Does Leap Farm - Feta

June 13, 2011 * Week 1 of Summer CSA

2011-06-22T19:23:00.000-07:00

Welcome to the Summer CSA! You are starting out with a great mix of food despite a challenging spring. Its going to get better as the season rolls on. We are glad that you have joined us and decided to eat locally from a Vermont Farm. You will be getting incredibly fresh, delicious and nutritious food throughout the season - with NO price hikes throughout the summer. Try getting that from a Super Market!

We appreciate your support. If you have any questions about your CSA share, the farm, or how we grow our vegetables and animals, give us a shout - we would be happy to talk to you.

We have 3 pickup locations this summer: CSA pickups occur every week until early October.

At the Farm in Jericho on Mondays from 3pm to 630pm
At On the Rise Bakery in Richmond on Tuesdays from 3pm to 6pm
At Burlington Farmers Market on Saturdays from 830am to 1pm

If you haven't told us where you would like to pick up your share - do so soon.

The Settlers Meat Medley for the Summer season occurs monthly from July to October. Go to our website for dates.

What's in your Summer CSA Share this week:

butterhead lettuce,
escarole or endive,
fennel, green garlic,
lettuce mix, spinach or arugula,
new baby potatoes

What's in your Settlervore Share this week:

Jericho Settlers Farm - dozen eggs from hens on pasture

On the Rise Bakery - Molasses oat bread

Jericho Settlers Farm - Pickles

Crawford Family Farm - Vermont Ayr cheese

June 4, 2011 * Week 7 of Spring CSA

2011-06-05T18:47:00.000-07:00

Weeding the garlic patch

Its the final week of the Spring CSA. Thank you for eating from our farm during this season. We hope you enjoyed the great food and the add on products from other local farms and bakeries. We appreciate your support!

We are gearing up for another great Summer CSA and look forward to having you join us. The first Summer CSA pickup on the farm is Monday June 13, at On the Rise Bakery in Richmond on Tuesday June 14 and at the Burlington Farmers Market on Saturday June 18.

In your Spring CSA share this week:
New potatoes, fennel, green garlic, Pac Choi or Kale, plant for your garden Greens: cilantro or parsley, head lettuce, lettuce mix or spinach, escarole or endive

In the Settlervore Share:
1 dozen Jericho Settlers Farm fresh eggs
bread loaf from On the Rise Bakery
Trappist cheese from Does Leap Farm

In the Settlers Meat Medley (always from our farm):
100% grassfed lamb - Rosemary, red wine, feta link sausage
Pasture Raised Pork - pork chops
Pasture Raised Pork - Ham steak cured with Vermont Maple Syrup

Lemon Butter New Potatoes with Green Onions

1 bunch new potatoes, scrubbed clean
1/2 stick butter, melted
1/2 lemon
Kosher salt
1 green onion, sliced thinly

Cut any larger potatoes until all of them are uniformly sized. Place in a pot of salted water and bring to a boil. Cook until fork tender then drain and keep warm.

In a small saucepan combine the butter, juice of the half lemon and a pinch of salt. Melt and stir to combine.

Pour the butter over the potatoes and sprinkle with the green onion. Toss to combine. Serve warm

Lemon Butter New Potatoes with Green Onions

1 bunch new potatoes, scrubbed clean
1/2 stick butter, melted
1/2 lemon
Kosher salt
1 green onion, sliced thinly

Cut any larger potatoes until all of them are uniformly sized. Place in a pot of salted water and bring to a boil. Cook until fork tender then drain and keep warm.

In a small saucepan combine the butter, juice of the half lemon and a pinch of salt. Melt and stir to combine.

Pour the butter over the potatoes and sprinkle with the green onion. Toss to combine. Serve warm

Lemon Butter New Potatoes with Green Onions

1 bunch new potatoes, scrubbed clean
1/2 stick butter, melted
1/2 lemon
Kosher salt
1 green onion, sliced thinly

Cut any larger potatoes until all of them are uniformly sized. Place in a pot of salted water and bring to a boil. Cook until fork tender then drain and keep warm.

In a small saucepan combine the butter, juice of the half lemon and a pinch of salt. Melt and stir to combine.

Pour the butter over the potatoes and sprinkle with the green onion. Toss to combine. Serve warm

May 21, 2011 * Week 6 Spring CSA

2011-06-05T17:59:00.000-07:00

The Hoophouse is bursting with great food!

In your Spring CSA share this week:

Baking potatoes (chieftain, kennebec), baby beets with greens, scallions, radishes, cilantro or parsley, green garlic Greens: baby spinach, head lettuce, endive, escarole or asian greens

In the Settlervore Share:

1 dozen of Jericho Settlers Farm fresh eggs
loaf from On the Rise Bakery
Vermont Ayr cheese from Crafword Family Farm

Dates to remember for SPRING CSA pickups (remaining dates)
Burlington Farmers Market (SATURDAYS 830am-2pm): June 4

NOTE: now outside at City Hall Park

Jericho Settlers Farm (MONDAYS 3pm-6pm): May 23; June 6

Richmond On the Rise Bakery (TUESDAY 3pm-6pm): May 24; June 7

Dealer.com (Tuesday 2pm): May 24; June 7

Meat Medley Pickup Dates (monthly)
Burlington Farmers Market - Sat: June 4
Jericho Settlers Farm - Mon: June 6
Richmond On the Rise Bakery - Tues: June 7
Dealer.com - Tues: June 7

May 7, 2011 * Week 5 Spring CSA

2011-05-09T07:20:00.000-07:00

Transplanting lettuce and asian greens

The Spring CSA is filling up with fresh greens! Despite the cool, wet weather outside our hoophouse crops are looking great and are going into your shares. The outdoor crops should take off this week with the warm weather and they will be showing up in your future shares.

We are transplanting and direct seeding a lot of crops this week. Some of what is going in the ground: broccoli, lettuce, scallions, pac choi, potatoes, carrots, beets, parsnips, spinach, mesclun, arugula and more...

Summer CSA is fast approaching. Pickups available at the farm in Jericho, at Richmond and at the Burlington Farmers Market. Sign up soon to reserve your spot.

In your Spring CSA share this week:

Fingerling potatoes (russian banana and red thumb), baking potatoes (chieftain, nicola, german butterball), beets, Greens: spinach or baby chard, lettuce mix, head lettuce, pac choi, cilantro, green garlic

In the Settlervore Share:

1 dozen of Jericho Settlers Farm fresh eggs
oat molasses loaf from On the Rise Bakery
pizza dough from On the Rise Bakery
Chevre from Does Leap Farm

In the Settlers Meat Medley: (always from our Farm)

100% grassfed beef - Rib Eye and/or T-bone Steaks
Pasture Raised Poultry - 1 FRESH whole chicken

Dates to remember for SPRING CSA pickups (remaining dates)
Burlington Farmers Market (SATURDAYS 830am-2pm): May 21; June 4

NOTE: now outside at City Hall Park

Jericho Settlers Farm (MONDAYS 3pm-6pm): May 9, 23; June 6

Richmond On the Rise Bakery (TUESDAY 3pm-6pm): May 10, 24; June 7

Dealer.com (Tuesday 2pm): May 10, 24; June 7

Meat Medley Pickup Dates (monthly)
Burlington Farmers Market - Sat: June 4
Jericho Settlers Farm - Mon: May 9, June 6
Richmond On the Rise Bakery - Tues: May 10, June 7
Dealer.com - Tues: May 10, June 7

April 23, 2011 * Week 4 Spring CSA

2011-04-24T19:23:00.000-07:00

Garlic is up and growing fast!

Its been a cold and at times wet spring compared to last spring's heat wave. So some crops are not doing a lot in the field. They are waiting for some heat, which is forecasted to show up this week!

The hoophouse crops are doing great - growing very quickly. Our hoophouse crop of meat chickens are growing very fast as well. The first batch will be processed in early May - so fresh whole chicken is coming your way if you are in the Settlers Meat Medley. If not, you can pick them up at the Farmstand, Burlington Farmers Market, or through our Pastured Poultry Share.

Summer CSA is fast approaching. Pickups available at the farm in Jericho, at Richmond and at the Burlington Farmers Market. Sign up soon to reserve your spot.

In your Spring CSA share this week:

Fingerling potatoes (russian banana and red thumb), baking potatoes (chieftain, nicola, german butterball), beets, Spring dug parsnips Greens: spinach, lettuce mix, asian greens or baby pac choi, green cabbage

In the Settlervore Share:

1 dozen of Jericho Settlers Farm fresh eggs

corn molasses loaf from On the Rise Bakery

Cheese from Crawford Family Farm

Dates to remember for SPRING CSA pickups (remaining dates)
Burlington Farmers Market (SATURDAYS 830am-2pm): May 7, 21; June 4

NOTE: now moving outside to the City Hall Park

Jericho Settlers Farm (MONDAYS 3pm-6pm): April 25; May 9, 23; June 6

Richmond On the Rise Bakery (TUESDAY 3pm-6pm): April 26; May 10, 24; June 7

Dealer.com (Tuesday 2pm): April 26: May 10, 24; June 7

Meat Medley Pickup Dates (monthly)
Burlington Farmers Market - Sat: May 7, June 4
Jericho Settlers Farm - Mon: May 9, June 6
Richmond On the Rise Bakery - Tues: May 10, June 7
Dealer.com - Tues: May 10, June 7

Farm employee spotlight

Hello CSA’ers! My name is Maggie Donin and I am a new addition to the Jericho Settlers team. I am originally from Hanover, NH but have been farming for the last couple of years in different parts of Vermont. I enjoy farming because it lets me have a physical job with rewards. I can go home at the end of the day and enjoy the fruits of my labor! I love the relationships you form with the people you work hard with, and that the animals you take care of each day become some of your best friends. Lastly, it is such a great community to be a part of. Farmers all across the state constantly come together for support and continual learning.

This week you will all be getting parsnips that were over-wintered in our fields and are delicious! This recipe comes from an old cookbook written by a farm in Lexington, MA. The woman I live with suggested the book as “ancient” but classic. It can be made with things that most people will have lying around the house, so no need to make a run to the grocery store!

Grated Parsnip Patties

Makes 8 to 10 patties

Parsnip Patties are similar to potato pancakes and should be served as a vegetable. You may serve them with sour cream, but they are very good plain.

3 cups peeled, grated parsnip

(about ¾ pound)

2 tablespoons finely chopped onion

2 eggs, beaten

½ teaspoon salt

1/3 cup flour

1 tablespoon butter or margarine, melted

¼ cup milk

1/8 teaspoon freshly ground pepper

1 to 2 tablespoons oil or solid shortening

Mix all ingredients, with the exception of the oil, in a large bowl.

Place a small amount of oil (1 to 2 tablespoons) in a frying pan over medium heat. When the oil is hot, drop the parsnip mixture into the pan by spoonfuls. Flatten them into 2-inch patties with the back of the spoon.

Fry, turning once, until the patties are brown on both sides- about 5 minutes per side.

NOTE: When you place them in the frying pan, the patties will appear to be dry and uneven. However, the mixture adheres as they fry.

Source: The Wilson Farm Country Cookbook; Recipes from New England’s Favorite Farm Stand. By. Lynne C. Wilson.

April 9, 2011 * Week 3 of Spring CSA

2011-04-11T19:12:00.000-07:00

Visiting Pete in his greenhouse

Last week we made a visit to 3 vegetable farms in Vermont and 1 in Massachusetts to get some ideas for our future expansions. Its always great to visit with farmers to see and learn of their systems, what works for them, what doesn't. I have always found that vegetable farmers are always willing to share with others. Another great thing about being a farmer!

On the planting front - our hoophouses are full of transplants! We need to build more hoophouses!! We did manage to get some direct seeding of carrots, peas and spinach done on some fields before the rains came. You will be seeing a lot of greens in our CSA this year. If you haven't already now is the time to sign up for your Summer CSA.

In your Spring CSA share this week:

Fingerling potatoes (russian banana and red thumb), baking potatoes (chieftain, nicola, german butterball), sweet carrots, beets, turnips Greens: spinach, lettuce mix or arugula; spring turnip bunches with greens

In the Settlervore Share:

1 dozen of Jericho Settlers Farm fresh eggs

Maple wheat loaf from On the Rise Bakery

Feta from Does Leap Farm

Frozen blueberries from Mazzas Farm

In the Settlers Meat Medley (always from our farm):

JSF 100% Grassfed Beef: Shoulder pot roast or chuck roast

JSF Pasture-raised pork - Fresh Kielbasa link

JSF 100% Grassfed Beef: stew meat

Dates to remember for SPRING CSA pickups (remaining dates)
Burlington Farmers Market (SATURDAYS 10am-2pm): April 23; May 7, 21; June 4

Jericho Settlers Farm (MONDAYS 3pm-6pm): April 25; May 9, 23; June 6

Richmond On the Rise Bakery (TUESDAY 3pm-6pm): April 12, 26; May 10, 24; June 7

Dealer.com (Tuesday 2pm): April 12, 26: May 10, 24; June 7

Meat Medley Pickup Dates (monthly)
Burlington Farmers Market - Sat: March 12, April 9, May 7, June 4
Jericho Settlers Farm - Mon: March 14, April 11, May 9, June 6
Richmond On the Rise Bakery - Tues: March 15, April 12, May 10, June 7
Dealer.com - Tues: March 15, April 12, May 10, June 7

RECIPES
A great site started by CSA member Lisa. She uses a lot of Jericho Settlers Farm food in the recipes.

SAUTEED FRESH TURNIP GREENS (from cooks.com)

1 lb. fresh turnip greens
1 tsp. salt
1 hard cooked egg
1/3 c. minced green pepper
2 tsp. fresh lemon juice
1/3 c. chopped onion
1/2 tsp. sugar
2 strips bacon
1/4 tsp. black pepper

Wash turnip greens thoroughly. Trim off coarse stems. Fry bacon until crisp and remove it from the fat. Save for later use. Add onion and green pepper to bacon fat and saute until limp. Coarsely chop turnip greens and add to onions and green pepper. Stir to mix well. Cover tightly and cook 10 - 15 minutes, or until tender. Add salt, black pepper, sugar and lemon juice. Toss lightly. Turn into serving dish and garnish with crisp, crumbled bacon and slices of hard cooked egg. Yield: 4 servings

SKILLET-CRUSTED POTATOES- Serves 6. Gourmet June 1997

These potatoes are at their best when browned just before serving.

2 1/2 pounds small boiling potatoes
3 tablespoons olive oil
1 tablespoon chopped fresh thyme leaves

In a large saucepan cover potatoes with salted cold water by 1 inch and simmer
potatoes 10 to 15 minutes, or until just tender. Drain potatoes in a colander and
cool. Potatoes may be prepared up to this point 1 day ahead and chilled,
covered. Halve potatoes crosswise. In a 10- to 12-inch non-stick skillet heat 1 1/2
tablespoons oil with 1/2 tablespoon thyme and salt to taste over moderately high
heat until hot but not smoking and add half of potatoes, cut sides down. Cook potatoes, without stirring, until cut sides are golden and crusty, about 5 minutes, and toss potatoes, shaking skillet, to coat with oil. Transfer cooked potatoes to a serving bowl and cook remaining potatoes with remaining oil and thyme in same manner.

Beef Crockpot Recipe - Beef Stew

Crockpots make grass fed beef cooking easy. Since grass fed beef is so lean, one of the best ways to cook our beef is in a crockpot. The slow cooking process tenderizes the beef and enhances the flavor.

Start this recipe in the morning and by the time you return home, dinner is ready.

2 pounds grass fed stew meat
¼ cup flour
Salt and Pepper to taste
1 ½ cups beef broth
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 bay leaf
½ teaspoon paprika
3 carrots sliced
3 potatoes, diced
1 – 2 onions chopped
1 stalk celery, sliced

Place grass fed kettle beef in the crockpot. Mix flour, salt and pepper and pour over the beef. Stir to coat the beef. Add remaining ingredients and stir to mix.

Cover and cook on low 8 to 10 hours. (or cook on high for 4 to 5 hours). Stir thoroughly before serving.

March 26, 2011 * Week 2 of Spring CSA

2011-03-27T18:55:00.000-07:00

Plants are growing fast in the hoophouses. We are transplanting new vegetable starts daily into these houses. The baby chicks are growing fast and the layers are eager to get outside on pasture (hopefully within a week or so). The pigs are sunning themselves, the cattle and sheep are waiting for the grass to grow, and we are eager to get back into the fields to start another great growing season! Hope to see you in our Summer CSA, find more info here.

In your Spring CSA share this week:

Potatoes (Chieftain, Nicola, German Butterball), sweet sugarsnax carrots, purple or gold beets or turnips

Greens: mesclun, spinach, arugula, bunch of fresh spring garlic

In the Settlervore Share:

1 dozen of Jericho Settlers Farm famous farm fresh eggs

Honey Oat bread loaf from On the Rise Bakery

Vermont Ayr from Crawford Family Farm

Dates to remember for SPRING CSA pickups
Burlington Farmers Market (SATURDAYS 10am-2pm): April 9, 23; May 7, 21; June 4

Jericho Settlers Farm (MONDAYS 3pm-6pm): March 28; April 11, 25; May 9, 23; June 6

Richmond On the Rise Bakery (TUESDAY 3pm-6pm): March 29; April 12, 26; May 10, 24; June 7

Dealer.com (Tuesday 2pm): March 29; April 12, 26: May 10, 24; June 7

Employee Spotlight

Happy Spring! My name is Emma Frappier and I am a new seasonal employee at Jericho Settlers Farm. I grew up in Williston, Vermont and have recently returned home to the Green Mountains after attending Warren Wilson College in Asheville, North Carolina for the past four years. Like most Vermonters I love being outdoors, whether it be while road biking, running, or hiking. One of the best parts about working at Jericho Settlers Farm is getting my hands dirty while planting all of the beautiful veggies you receive in your CSA. My favorite Jericho Settles Farm vegetable is carrots. One of my favorite recipes is called carrot dip. Carrot dip a creative and delicious way to use your CSA carrots. Carrot dip is best eaten on crusty bread, spread on sandwiches or on crackers.

RECIPES

Emma’s Carrot Dip

Ingredients:

2 lbs carrots

4 cloves garlic

¼ pint sunflower oil

3 Tbs. olive oil

¼ pint apple cider vinegar

1 ½ tsp. salt

2 tsp grated ginger

¼ tsp paprika

Pinch of cayenne

2 tsp. cumin

Steam or boil the carrots until tender.
Add the carrots and all remain ingredients in a food processer until completely blended.

Sausage Risotto with Spring Greens (from Bon Appetit)

This risotto is mellow yet full-flavored. 6 first-course servings Recipe by Clifford A. Wright

May 2009

Ingredients

1 bunch dandelion greens, Swiss chard, or mustard greens (12 ounces), tough bottom stems removed, leaves cut into 3/4-inch pieces

4 tablespoons (1/2 stick) butter, divided

1 small onion, chopped

1 large garlic clove, finely chopped

6 ounces mild Italian sausage (about 1 1/2 links), casings removed

2 cups arborio rice (13 to 14 ounces)

1 cup dry white wine

5 cups low-salt chicken broth

3/4 cup (packed) freshly grated Parmesan cheese plus additional for serving

Preparation

Cook greens in boiling salted water just until wilted, about 1 minute. Drain; cool.

Melt 1 tablespoon butter in large saucepan over medium heat; add onion and garlic. Sauté until onion is translucent, about 5 minutes. Add sausage; sauté until brown, breaking up with spoon, about 3 minutes. Add rice; stir 1 minute. Add wine; reduce heat to medium-low. Simmer until wine is almost absorbed. Add 1 cup broth. Stir until broth is almost absorbed. Add remaining 4 cups broth by 1/2 cupfuls, allowing broth to be absorbed before adding more. Mix in greens after 10 minutes. Cook until rice is tender and mixture is creamy, 25 minutes total. Mix in cheese and remaining 3 tablespoons butter. Season with salt and pepper. Serve risotto, passing additional cheese.

A great site started by long time CSA member Lisa. She uses a lot of Jericho Settlers Farm food in herecipes.

March 12, 2011 * Week 1 of Spring CSA

2011-03-13T05:56:00.000-07:00

Harvesting overwintered greens in the hoophouse
for the first Spring CSA delivery

Welcome to our 2nd year offering a Spring CSA. We always get excited about this CSA because we see it as a challenge to offer vegetables earlier in the season to our customers. So, what we have been doing is constructing more hoophouses to grow many greens such as: spinach, mesclun, arugula, mache, and spicy asian greens. Other crops that we are growing in these houses include: radishes, salad turnips, bok choy, beets, kale, swiss chard, garlic and potatoes. So the new and early food is coming your way!

Burlington Free Press reporter Sally Pollak has been blogging about eating from her Farm CSA. She is a member of Petes Greens CSA, but has joined our CSA for the Spring until Pete rebuilds from their barn fire. Read her blog here .

In your Spring CSA share this week:

Fingerling potatoes (russian banana and red thumb), sweet carrots, beets, head of cabbage, celeriac, gilfeather turnips, garlic.

Greens: mesclun or spinach

In the Settlervore Share:

1 dozen of Jericho Settlers Farm famous farm fresh eggs

baguette from On the Rise Bakery

Chevre from Does Leap Farm

Bread and Butter Pickles from Jericho Settlers Farm

In the Settlers Meat Medley (always from our farm):

JSF 100% Grassfed Beef: Top Round

JSF Pasture-raised chicken

JSF 100% Grassfed Beef burger

Dates to remember for SPRING CSA pickups
Burlington Farmers Market (SATURDAYS 10am-2pm): March 12, 26; April 9, 23; May 7, 21; June 4

Jericho Settlers Farm (MONDAYS 3pm-6pm): March 14, 28; April 11, 25; May 9, 23; June 6

Richmond On the Rise Bakery (TUESDAY 3pm-6pm): March 15, 29; April 12, 26; May 10, 24; June 7

Dealer.com (Tuesday 2pm): March 15, 29; April 12, 26: May 10, 24; June 7

Here is a good article by Seven Days about the Gilfeather turnip, with some recipes at the end of the article.

Herb Roast Chicken – serves 4 to 5

¨ 1 – Jericho Settlers’ Farm roasting chicken, weighing about 4 to 5 lbs

¨ 7 tablespoons soft butter

¨ generous handfuls of fresh herbs, roughly chopped

¨ 1 garlic clove, crushed

¨ ½ glass white wine

¨ salt and freshly ground black pepper

Place the bird in a roasting pan, and spread out its legs from the body. Enlarge the opening of the cavity with your fingers, so hot air can circulate inside the bird. It will cook quicker like that. Put the butter in a bowl, throw in the roughly chopped herbs and the garlic and season well with salt and pepper. Mix together with your fingers, then smear all over the chicken, outside and in.

Place in the center of a hot oven (400 F) and leave for 20 minutes. Then baste the chicken, turn oven down to 350 F, pour the wine into the pan (not over the bird), and roast the bird for another 30 to 40 minutes, depending on its size. Open the oven door, turn the oven off, and leave the bird for 15 to 20 minutes. Carve and enjoy the best chicken you will ever eat! From: The Meat Book, Hugh Fearnsley-Whittingstall

Make gravy and/or soup stock from the pan drippings.

London Broil (top round)

2 to 3 lbs. london broil (top round 2 to 3 inches thick)
1/2 c. soy sauce
1 clove garlic, chopped up
1/3 c. chopped onion
1/4 c. water
1 tsp. ginger
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/4 c. brown sugar
1 tsp. olive oil

Pierce meat with fork tines and place in glass dish. Mix all other ingredients and pour over meat. Marinate meat several hours turning once or twice. Remove meat from marinade and grill or broil until rare. Heat remaining marinade on stove. After slicing meat very thin on an angle, place on platter and pour heated marinade through a strainer over meat. Serve at once. This marinade is wonderful on Shish Kabob or chicken too.

from Cooks.com

February 26, 2011 * Week 9 of Winter CSA

2011-03-01T15:02:00.000-08:00

Winter CSA pickup in the Emile A. Gruppe Gallery at the Farm

The end of the Winter CSA and the start of the Spring CSA. Thanks to all who ate from our farm CSA and the other farms that provide food for our Settlervore Share. Your support makes a big contribution to agriculture, families, working landscapes and open land in Vermont! If you are joining us for the Spring CSA, the first delivery is mid March. There are some great greens coming along and many transplants going into the hoophouses for some great eating!

Food from the Farm:

Nicola, German butterball and Chieftan potatoes, yellow or red onion, sugarsnax carrots, beets, garlic, Napa cabbage, celeriac

Greens: Spinach or mesclun

Note: this is a complete listing, some items are for large share only

Settlervore Share:

Jericho Settlers Farm - 1 dozen farm fresh eggs

On the Rise Bakery -loaf of bread

Does Leap Farm -chevre

Mazza Farm - frozen blueberries

Settlers Meat Medley:

JSF - 100% grassfed beef: short ribs

JSF - Pasture-raised Pork: variety sausage links

JSF - 100% grassfed lamb: rib chops or stew meat or ground lamb

RECIPES

A great site started by CSA member Lisa. She uses a lot of Jericho Settlers Farm food in the recipes. Her recent recipe uses Butternut squash.

A couple of good sites to search for recipes by vegetable type: Mariquita Farm and Live Earth Farm

February 12, 2011 * Week 8 of Winter CSA

2011-02-14T19:02:00.000-08:00

Spring Greens are coming your way... Sign up for that SPRING CSA

One more pickup of the Winter CSA at the end of February, then the Spring CSA starts March 12 and goes until early June. Plenty of good local food still coming from the farm!

A bit heavy on the roots this pickup... the greens are not quite there yet, but they are coming...

Food from the Farm:

Nicola, German butterball and Chieftan potatoes, banana and red thumb fingerling potatoes, yellow & red onions, 3 varieties of carrots, beets, turnips, garlic

Note: this is a complete listing, some items are for large share only

Settlervore Share:

Jericho Settlers Farm - 1 dozen farm fresh eggs

On the Rise Bakery -cornmeal bread loaf

Crawford Family Farm - Vt Ayr cheese

frozen strawberries or blueberries

RECIPES

A couple of good sites to search for recipes by vegetable type: Mariquita Farm and Live Earth Farm

January 22, 2011 * Week 7 of Winter CSA

2011-01-25T16:25:00.000-08:00

Hakurei Turnips - coming soon to our Spring CSA

Super cold weather, but we are thinking of all the great food that will be in our Spring CSA. You can find more information at our Spring CSA page. Sign up soon this share will sell out fast - Guaranteed!

Food from the Farm:

Nicola, German butterball and Chieftan potatoes, yellow onions, cippolini onions, 3 varieties of carrots, beets, turnips, diakon radish, watermelon radish, parsnips, garlic, Napa cabbage

Greens: too cold to harvest - hoping for next pickup!

Note: this is a complete listing, some items are for large share only

Settlervore Share:

Jericho Settlers Farm - 1 dozen farm fresh eggs

On the Rise Bakery -pizza dough

Bread and Butter Farm - 3 Seed German Loaf

Does Leap Farm - caprella

Settlers Meat Medley:

JSF - 100% grassfed beef: Sirloin steak or chuck roast, or pot roast

JSF - Pasture-raised Pork: hot italian or breakfast sausage

JSF - Pasture-raised Pork: pork chops

RECIPES

A couple of good sites to search for recipes by vegetable type: Mariquita Farm and Live Earth Farm

January 8, 2011 * Week 6 of Winter CSA

2011-01-12T05:12:00.000-08:00

This is a view of your carrots growing in the field this summer. Our sandy loam soil makes for great growing conditions and sweet carrots!

Food from the Farm:

Nicola, German butterball and Chieftan potatoes, Red Thumb and Banana fingerling potatoes, leeks, red and yellow onions, celery root, 3 varieties of carrots, red ace beets, Buttercup squash, acorn squash, turnips, garlic, frozen summer sweet corn or bag of spinach.

Note: this is a complete listing, some items are for large share only

Settlervore Share:

Jericho Settlers Farm - 1 dozen farm fresh eggs

On the Rise Bakery -Molasses oat bread loaf

Paul Mazza Farm - bag of frozen blueberries

Crawford Family Farm - Vermont Ayr

RECIPES

A couple of good sites to search for recipes by vegetable type: Mariquita Farm and Live Earth Farm

December 18, 2010 * Week 5 of Winter CSA

2010-12-19T15:10:00.000-08:00

The Winter Hoophouse for our Laying Hens - all 1100 of them

Food from the Farm:

Nicola, German butterball and Chieftan potatoes, Red Thumb and Banana fingerling potatoes, red and yellow onions, parsnips, 3 varieties of carrots, red ace beets, Buttercup squash, acorn squash, turnips, garlic, summer tomatoes (frozen)

Greens: bag of arugula, bag of mixed lettuce, bag of spinach

Note: this is a complete listing, some items are for large share only

Settlervore Share:

Jericho Settlers Farm - 1 dozen farm fresh eggs

On the Rise Bakery -Molasses cornmeal loaf

Jericho Settlers Farm - Holiday Sweet Pickles

Chamberlin Farm - bag of frozen strawberries

Does Leap Farm - Chevre

Settlers Meat Medley:

JSF - 100% grassfed beef: Sirloin steak or roast

JSF - Pasture-raised Pork: hot italian or sweet italian sausage

JSF - 100% grassfed beef: stew meat

RECIPES

A couple of good sites to search for recipes by vegetable type: Mariquita Farm and Live Earth Farm

December 4, 2010 * Week 4 of Winter CSA

2010-12-08T17:35:00.000-08:00

70+ mph winds rip plastic off our hoophouses

Its been a crazy week! High winds ripped plastic off two of our hoophouses that have our winter greens. We got them recovered and the greens protected just in time for 2 feet of new snow!!

Food from the Farm:

Nicola and Chieftan potatoes, red and yellow onions, 3 varieties of carrots, red ace beets, celery root, delicata and butternut squash, garlic, green or purple cabbage

Greens: bag of mesclun, bag of spinach

Note: this is a complete listing, some items are for large share only

Settlervore Share:

Jericho Settlers Farm - 1 dozen farm fresh eggs

On the Rise Bakery -a mix of 6 bagel varieties

On the Rise Bakery - pizza dough

Crafwford Family Farm - Vermont Ayr cheese

RECIPES

A couple of good sites to search for recipes by vegetable type: Mariquita Farm and Live Earth Farm

November 20, 2010 - Week 3 Winter CSA

2010-11-21T17:59:00.000-08:00

Five varieties of carrots harvested this fall - a great carrot harvest!

Food from the Farm:

Satina, Chieftan and fingerling potatoes, red and yellow onions, 3 varieties of carrots, red ace beets, celery root or turnips, brussel sprouts on a stalk, leeks, parsnips, head of lettuce, endive, bag of mesclun, bag of arugula, pie pumpkin, acorn squash, garlic (this is a complete listing, some items are for large share only)

Settlervore Share:

Jericho Settlers Farm - 1 dozen farm fresh eggs

On the Rise Bakery - loaf with cranberry

Salt Cafe - Pie Kit (made with JSF squash) includes pureed squash and pre-made pie dough

Jericho Settlers Farm - frozen raspberries from the summer!

Does Leap - Feta cheese

Settlers Meat Medley - first distribution

JSF - Rib Eye Steak from 100% grassfed beef

JSF - 1 lb of hamburger from 100% grassfed beef

JSF - pasture raised whole chicken

Have a wonderful Thanksgiving with your local food share!

RECIPES

A couple of good sites to search for recipes by vegetable type: Mariquita Farm and Live Earth Farm

November 6, 2010 - Week 2 Winter CSA

2010-11-07T08:16:00.000-08:00

Beautiful fennel in this weeks share - grown in our hoophouse

Food from the Farm:

Kennebec, Chieftan and fingerling potatoes, red and yellow onions, 3 varieties of carrots, red ace beets, fennel, celery root, head of cabbage, swiss chard, head of lettuce, bag of mesclun, bag of arugula, delicata squash, butternut squash, garlic (this is a complete listing, some items are for large share only)

Settlervore Share:

Jericho Settlers Farm - 1 dozen farm fresh eggs

On the Rise Bakery - beautiful baguette

Jericho Settlers Farm - curried green tomato chutney

Crawford Family Farm - Ayshire cow cheese

NOTE: The first of four Settlers Meat Medley distributions will occur on November 20th (farm and Burlington Winter Farmers Mkt) and November 23rd at On the Rise Bakery.

RECIPES

A couple of good sites to search for recipes by vegetable type: Mariquita Farm and Live Earth Farm

October 23, 2010 - Week 1 Winter CSA

2010-10-24T07:48:00.000-07:00

Harvesting Greens from last Winter

Welcome to the 2010 Winter Share! The Winter CSA is sold out. The season runs from October 23 to February 26 with distributions of great, local food twice per month. Pickup locations are on Saturdays at the Burlington Winter Farmers Market at Memorial Auditorium from 10am to 2pm, and at the Farm from 10am to noon and 2pm to 4pm. Richmond pickup is at On the Rise Bakery on Tuesdays (twice per month) from 3pm to 6pm. Contact us if you have any questions. Enjoy!

Food from the Farm:

fingerling potatoes, baking potatoes, red and yellow onions, carrots, beets, turnips, head of cabbage, head of lettuce, leeks, acorn squash, delicata squash, garlic and roma tomatoes

Settlervore Share:

Jericho Settlers Farm - 1 dozen farm fresh eggs

On the Rise Bakery - Maple Oatmeal bread loaf

Chapin Orchard in Essex - 5 lbs of mixed apples

Does Leap Farm - Feta or Chevre goat cheese

RECIPES

A couple of good sites to search for recipes by vegetable type: Mariquita Farm and Live Earth Farm

October 4, 2010 - Week 17

2010-10-04T04:25:00.000-07:00

Last week of the Summer CSA! Our Winter CSA starts October 23rd (or October 26 if you pick up in Richmond). Winter CSA shares are almost sold out - sign up now so you won't be disappointed.

Vegetable Share from the Farm:

Red Chieftan potatoes, tomatoes, green tomatoes, multi-colored carrots, turnips (red round and purple top) garlic, head lettuce, cippolini onions, fennel or broccoli or cauliflower, acorn squash, kale or endive (large share)

U-Pick from the Farm:

Quart of cherry tomatoes or husk cherries, or romas, or tomatillos (2 qts large share)

10 stems of assorted flowers

lots of herbs

Settlervore Share:

Jericho Settlers Farm - 1 doz famous free range eggs

On the Rise Bakery - bagels

Crawford Family Farm - Vermont Ayr

Jericho Settlers Farm - Salsa

Fruit Share: 1/2 peck of apples from Sunrise Orchards, Cornwall VT

RECIPES

A couple of good sites to search for recipes by vegetable type: Mariquita Farm and Live Earth Farm

September 27, 2010 - Week 16

2010-10-04T04:13:00.000-07:00

Vegetable Share from the Farm:

Banana fingerling potatoes, red onions, tomatoes (heirlooms and buffalos), shallots, garlic, head lettuce (large share only), broccoli or cauliflower or fennel, delicata squash, chioggia beets

U-Pick from the Farm:

Pint of cherry tomatoes or husk cherries, or romas, or tomatillos (quart large share)

10 stems of assorted flowers

lots of herbs

Settlervore Share:

Jericho Settlers Farm - 1 doz famous free range eggs

On the Rise Bakery - pizza dough or honey oat bread

Does Leap Farm - Caprella

Jericho Settlers Farm - bread and butter pickles

RECIPES

A couple of good sites to search for recipes by vegetable type: Mariquita Farm and Live Earth Farm

September 20, 2010 - Week 15

2010-09-20T17:45:00.000-07:00

Asa showing off a McIntosh apple from Chapin Orchard

Vegetable Share from the Farm:

Satina or Red Gold potatoes, yellow or red onions, tomatoes (heirlooms and buffalos), green tomatoes, eggplant or peppers, garlic, head lettuce, chard or kale, Endive, carrots or broccoli or cauliflower

U-Pick from the Farm:

Quart of cherry tomatoes or husk cherries, or romas, or tomatillos (2 qts large share)

10 stems of assorted flowers

lots of herbs

Settlervore Share:

Jericho Settlers Farm - 1 doz famous free range eggs

On the Rise Bakery - Sourdough with OTR sundried tomatoes

Crawford Family Farm - Breezy Ayr (choice of cumin or chipotle)

Fruit Share: 1/2 peck of McIntosh apples from Chapin Orchard (Essex, VT)

Settlers Meat Medley:

Jericho Settlers Farm- pasture-raised whole chicken - OR - 100% grassfed beef chuck roast

100% grassfed hamburger (~ 1lb)

Pasture raised pork - link sausage

Large share meat medley (above meats plus 3 lbs hamburger and 2 lbs pork sausage)

RECIPES

A couple of good sites to search for recipes by vegetable type: Mariquita Farm and Live Earth Farm

September 13, 2010 - Week 14

2010-09-16T18:56:00.000-07:00

The Fall crops are looking amazing! The Winter CSA will be bountiful: carrots, beets, potatoes, cabbages, turnips, kale, swiss chard, spinach, mesclun, arugula, parsnips, onions, squash, garlic, pumpkins and more...

Vegetable Share from the Farm:

red thumb fingerling potatoes, beets, leeks/sweet onions, tomatoes (heirlooms and buffalos), eggplant or peppers, roma tomatoes, sweet basil, garlic, napa cabbage, broccoli or cauliflower (Large share)

U-Pick from the Farm:

Quart of cherry tomatoes or husk cherries, or romas, or tomatillos

hot peppers

10 stems of assorted flowers

lots of herbs

Settlervore Share:

Jericho Settlers Farm - 1 doz free range eggs

On the Rise Bakery - molasses oatmeal

Does Leap Farm - Feta

RECIPES

A couple of good sites to search for recipes by vegetable type: Mariquita Farm and Live Earth Farm

September 6, 2010 - Week 13

2010-09-07T20:02:00.000-07:00

Great crops are rolling in! Tomatoes are still going strong. Beef and pigs are getting fat. Chickens can't lay enough eggs to meet demand! Cover crops being seeded to put the beds to rest for the year. Still plenty to do at the farm. Winter CSA share is filling up fast!

Vegetable Share from the Farm:

carrots, potatoes, leeks, tomatoes (heirlooms and buffalos)cukes or squash, eggplant or peppers, cabbage or broccoli or cauliflower, lettuce, kale or swiss chard (Large share)

U-Pick from the Farm:

Quart of cherry tomatoes or husk cherries, or romas

hot peppers

15 stems of assorted flowers

2 stems sunflowers

lots of herbs

Settlervore Share:

Jericho Settlers Farm - 1 doz free range eggs

On the Rise Bakery - package of english muffins

Crawford Family Farm - Vermont Ayr cheese

Fruit Share:

1 cantaloupe

1 pint of raspberries from Paul Mazza's Farm

RECIPES

A couple of good sites to search for recipes by vegetable type: Mariquita Farm and Live Earth Farm

August 30, 2010 - Week 12

2010-09-01T19:13:00.000-07:00

Winter CSA is right around the corner - starting in late October through February. New this year is a twice monthly pickup either at the Farm, at the Burlington Farmers Market and at On the Rise Bakery in Richmond. See the website for more details. Sign up soon, this share has always sold out!

Vegetable Share from the Farm:

Cabbage or purple broccoli, cucumbers/squash or peppers, slicer and heirloom tomatoes, roma tomatoes, basil, scallions or radicchio, multicolor beets or chioggia beets, onions, garlic, head lettuce, sweet corn - 6 ears small, 12 ears large share (from Chamberlin Farm)

U-Pick from the Farm:

Herbs, 15 flower stems, sunflowers (1 small, 2 large share) green beans (1 bag small, 2 bags large, cherry tomatoes (1 pint small, 1 quart large)

Settlervore Share:

On the Rise Bakery - loaf of Spelt bread

Jericho Settlers Farm - 1 doz free range eggs

Does Leap Farm - Chevre

WPTZ did a segment on our pasture-raised egg operation last week. Find it here.

RECIPES

A couple of good sites to search for recipes by vegetable type: Mariquita Farm and Live Earth Farm

August 23, 2010 - Week 11

2010-08-23T20:07:00.000-07:00

Hand weeding the Fall cabbage patch

It is a great week in food if you signed up for

all the share types!

Vegetable Share from the Farm:

Cabbage, Sugarsnax carrots, Satina Potatoes, Tasty Jade Cucumbers, Regular Cukes, Zucchini/Squash, roma tomatoes, cherry tomatoes, slicer tomatoes, red onions, scallions, garlic, Large Share: Kale and french breakfast radishes

U-Pick from the Farm:

Herbs, 15 stems of flowers, 1 bag of beans (small share), 2 bags of beans (large share), 1 quart of cherry tomatoes (or romas, tomatillas, ground cherries)

Fruit Share:

1 cantaloupe (from Chamberlin Farm in Underhill)

Settlervore Share:

Jericho Settlers Farm free range eggs - 1 doz

On the Rise Bakery - loaf of sourdough bread

Crawford Family Farm - Vermont Ayr Cheese

Settlers Meat Medley:

Jericho Settlers Farm 100% Grassfed Beef - Sirloin steak or Top Round

JSF ham steak or lamb chops or rack of lamb or short ribs

JSF hot or sweet Italian sausage

Large Meat Medley: in addition to the above,

3 lbs of 100% JSF grassfed burger and

2 lbs of hot and sweet Italian sausage all from Jericho Settlers Farm

August 16, 2010 - Week 10

2010-08-19T11:53:00.000-07:00

Dragonfly on Fall Cabbage

The fall crops are looking great out in the field: carrots, cabbages, beets, turnips, napa cabbage, kale and soon plantings of spinach, arugula, mesclun for our 2010-2011 Fall/Winter CSA. Sign up soon it is expected to sell out by mid September!

Vegetable share from the Farm:

Heirloom and Buffalo Tomatoes, Carrots or Beets, Lettuce Mix or Head Lettuce, Sweet Onions, Peppers, Squash and Zucchini, Radicchio, Kale or Chard, Cucumbers. Sweet Corn (from Chamberlin Farm in Underhill)

U-Pick from the Farm:

1 Hot Pepper, Cherry tomatoes or Romas (small share pint, large share quart)

15 stems of flowers

Beans (small share 1 bag, large share 2 bags)

Settlervore Share:

1 doz Jericho Settlers Farm - free range eggs

On the Rise Bakery -Herb Bread made with our eggs

Does Leap Farm cheese - Trappist
Jericho Settlers Farm Dill Pickles from this year's cucumbers!

August 9, 2010 - Week 9

2010-08-09T19:03:00.000-07:00

Vegetable Share from the Farm:

Red gold potatoes, tasty jade cucumbers, squash and zucchini, eggplant, crisp lettuce, tomato slicers/Romas, yellow onions, radishes, lots o basil

U-pick from the farm:

2 Hot peppers, choice of: cherry tomatoes, romas, husk cherry, grape, tomatillo (small 1 pint/large 1 quart)
Green/yellow beans (small share 1/2 bag/ large share full bag - bags in farmstand)
15 flower stems plus sunflowers (2 for small share/4 large share)
lots of herbs

Fruit Share:

1lb of Shiro Plums from Plum Hill Farm in Charlotte

Settlervore Share:

Oatmeal-Wheat bread from King Girl's Bakery in Jericho

Pizza dough from On the Rise Bakery

Breezy Ayr cheese from Crawford Family Farm

Jericho Settlers Farm eggs - 1 dozen

RECIPES

Pesto
makes about 1/3 cup (can be easily doubled)
1/2 C firmly packed fresh basil leaves
1 tbsp. pine nuts
1 small clove garlic, minced/crushed
1 1/2 tbsp. grated (quality) parmesan
3 tbsp. good olive oil
salt to taste
Toast pine nuts in a dry skillet over medium heat, shaking pan and stirring often, until they just begin to brown and become fragrant. Remove from pan and cool a bit. Place all ingredients but oil in a food processor and process quickly to make a coarse, grainy paste. With motor running, pour in olive oil slowly (not painfully slowly, just not all at once). Season to taste with salt. Can be used immediately, or refrigerated (place in a jar and cover with a thin drizzle of olive oil, or a piece of plastic wrap pressed against surface of pesto to minimize surface discoloration). Pesto is great with plain old pasta, or grilled veggies and pasta, or, heck, try it on potatoes and green beans!!
Pasta Salad w/Tomatoes, Corn & Basil
adapted from a 'Bon Appetit' recipe
serves 4 - 6

5 tbsp. olive oil, divided
5 tbsp. red wine vinegar
1/2 C chopped fresh basil
2 lg. cloves garlic, peeled, chopped
kernels cut from 3 ears of corn (about 1 1/2 C), or can use thawed frozen corn
5-6 med/small tomatoes, chopped
8 oz. penne pasta, freshly cooked
1/2 C grated fresh parmesan cheese
Whisk 4 tbsp. of the oil with garlic, vinegar and basil. Heat 1 tbsp. of the oil in skillet over medium heat and saute the corn kernels 3 minutes or so. Combine corn with the dressing and remaining ingredients in a bowl, adding salt & pepper to taste. Toss well to blend. Serve room temperature or chilled, whichever you prefer.

Summer Beans with Cherry Tomatoes and Tarragon
from Fields of Greens
serves 4 to 6

2 shallots, thinly sliced (or a shallot-sized chunk of regular onion, finely minced)
Champagne vinegar (red wine vinegar)
Salt
1 lb. fresh beans
3 tbsp. extra virgin olive oil
1 tbsp. coarsely chopped fresh tarragon (or 2 tbsp. coarsely chopped fresh basil)
Pepper
2 tbsp. sherry vinegar (or a combo of cider vinegar and cooking sherry)
1/2 pt. cherry tomatoes, cut in half if large

In a medium-size bowl, toss shallots with a few splashes of Champagne vinegar to draw out their pink color. Bring a medium-size pot of water to a boil and add 1/2 tsp. salt. Drop in the beans and cook until just tender, 2 to 6 minutes, then scoop them out of the water and immediately toss with the olive oil, shallots, tarragon (basil), 1/2 tsp. salt and 1/8 tsp. pepper. The beans will soak up the flavors as they cool to room temperature. Just before serving, add the sherry vinegar and cherry tomatoes. Salt and pepper to taste.

Zucchini & Tomato Gratin
serves 4

3 cloves garlic
2/3 C fresh basil leaves
1 tsp. fresh thyme
2 C whole wheat breadcrumbs
1/2 C finely chopped sweet onion
3 large ripe tomatoes, diced
1 tbsp. vinegar
1/4 tsp. salt
3 tbsp. olive oil
3 medium zucchini or summer squash, sliced 1/4 inch thick
ground black pepper
grated parmesan cheese - optional

Preheat oven to 400 degrees. Grease a 9x13 baking dish or gratin dish with cooking spray.

Mince garlic and herbs. Spread about half the breadcrumbs on bottom of baking dish. Strew onions over crumbs. Distribute half the tomatoes over the onion, then sprinkle with half garlic herb mixture. Sprinkle with vinegar and 1/8 tsp. salt.

Heat 2 tsp. olive oil in a large sauté pan. Add 1/3 of zucchini slices and sauté, turning the pieces once, until golden and not quite tender. When done, use a fork to lay the zucchini slices in the baking dish, overlapping the slices. Repeat with re-maining slices. Strew the remaining tomatoes and garlic herb mixture over the zucchini. Season with remaining 1/8 tsp. salt, and the pepper. Toss the remaining 1 C breadcrumbs with 1 tbsp. olive oil and spread over the top.

Bake the gratin until bubbly hot, 20-30 minutes. Remove from heat. Sprinkle with parmesan cheese, if using.

August 2, 2010 - Week 8

2010-08-04T19:21:00.000-07:00

Tomatoes and Sweet Corn are on the Menu!

They are finally here and in your share. Our tomatoes, and Sweet Corn from one of the best sweet corn growers in the State of Vermont (Paul Chamberlin from Underhill - just up the road). A lot of other great vegetables in your share this week

Vegetable Share From the Farm:

beets, cucumbers, lots of zucchini and squash, iceberg lettuce, green oakleaf lettuce, onions, garlic (Tzan - spicy asiatic type), leeks, tomato slicers, U-pick beans and cherry tomatoes and hot peppers (starting Thurs).

From the cutting garden:

rosemary, basil, dill, parsley, thyme, summer savory, oregano, sage, lovage, chervil, salad burnet, artemesia, 4 kinds of basil (lemon, thai, sweet, purple)
15 stems of beautiful flowers

From our Friends: 6 ears of sweet - Sweet Corn from Paul Chamberlin in Underhill.

Settlervore Share:

1 doz Jericho Settlers Farm, free range eggs

On the Rise Bakery - loaf of Maple oat bread

Does Leap Farm - Caprella goat cheese

RECIPES

Corn Stock
from "Fields of Greens", by Annie Sommerville
makes about 7 cups

"Corn soup needs a light stock, one that won't discolor the soup as other vegetable stocks would or take away from the delicate, sweet flavor of the corn. Make this conservative stock with the shaved cobs after you've removed the kernels. Of course you can use whole ears of corn if you have an abundance."

Shaved corn cobs, broken in half or 3rds
1 yellow onion, thinly sliced
1 medium-sized potato, sliced
1 celery rib, sliced
5 parsley sprigs, coarsely chopped
5 garlic cloves, in their skin, crushed with
the side of a knife blade
1 tsp. salt
1/2 tsp. peppercorns
9 C cold water

Combine all ingredients in a stockpot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 1 hour. Pour stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them.

Wondering what to do with the stock once you've made it? How about a soup with onions, peppers, corn kernels , sage and cumin? Or onions, corn kernels, summer squash, peppers, and basil? Or something spicy with a dab of adobo sauce from canned chipotle chilies? Or something creamy with corn, potatoes, cream and cheddar cheese?

Summer Corn Soup
Bon Appetit, August 2008
Serves 6

3 C whole milk
3 ears fresh corn, kernels cut from cobs**, cobs broken in half and reserved
2 tbsp. butter
1 large onion, chopped
1 large carrot, peeled, thinly sliced
1 celery stalk, thinly sliced
1 garlic clove, pressed
2 C water
2 large fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
Ground white pepper

Bring milk and corncob halves (not kernels) just to boil in a heavy [non-aluminum!] medium pot. Remove from heat, cover, and let steep while sauteing vegetables.

Melt butter in large saucepan over medium heat. Add onion; sprinkle with salt and saute until translucent, about 5 minutes (do not let onion brown). Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes. Add 2 C water, herb sprigs, bay leaf, and milk with corncobs. Increase heat and bring to a boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.

Discard corncobs, herb sprigs, and bay leaf. Cool soup slightly. Working in batches, puree soup in blender until very smooth. Strain into large bowl, pressing on solids to extract as much liquid as possible. Season soup to taste with salt and white pepper.

Serve warm with optional garnish of crisped, crumbled bacon mixed with a little thinly sliced green onion, additional corn kernels, and a pinch of cayenne.
Zucchini Stuffed with Corn and Cheese
from "The Victory Garden Cookbook"
serves 4

2 narrow 6- to 7-inch-long zucchini or yellow squash
1 C corn kernels
1/2 to 2/3 C ricotta cheese
1 to 2 tbsp. chopped chives (optional)
Salt and freshly ground black pepper
3/4 C grated Cheddar cheese

Blanch squash in boiling salted water for 5 minutes. Place under cold water and drain. Halve and scoop out the seeds, forming cavities. Coarsely purée the corn and ricotta cheese in a food processor or food mill. Add the chives (if you wish) and season with salt and pepper. Fill squash halves with the mixture, mounding slightly. Cover with grated cheese. Place in a buttered casserole and bake, covered, in a preheated 350 degree oven for 15 minutes. Uncover and bake 20 to 25 minutes or longer, until the squash is tender and the topping is browned.

July 26, 2010 - Week 7

2010-07-27T19:49:00.000-07:00

The Tomatoes are coming on strong! You will be getting some cherry tomatoes this week and hopefully slicers will be ready next week and through the rest of the summer. Green beans are ready for picking!

Vegetable Share From the Farm:

carrots, lettuce mix and head lettuce, basil, cucumbers, zucchini/squash, choice of green peppers or eggplant, cherry tomatoes, new potatoes and head of cabbage (Large Share only this week).

U-pick green and yellow beans from the bean patch (1 QT for small share, 2 QTs for large share)

Also extra zucchini (take some home, shred it and freeze it for winter soups and other dishes).

Settlervore Share:

1 doz Jericho Settlers Farm - farm fresh eggs

On the Rise Bakery - sourdough bread

Crawford Family Farm - Vermont Ayr cheese

Fruit Share:

1 quart blueberries from Isham Family Farm in Williston

read an article about Mike's Farm in the Burlington Free Press

From the Cutting Garden:

rosemary, basil, dill, parsley, thyme, summer savory, oregano, sage, lovage, chervil, salad burnet, artemesia, 4 kinds of basil (lemon, thai, sweet, purple)
15 stems of beautiful flowers

RECIPES

Tomatoes with Yogurt and Basil
from "The Tomato Cookbook" serves 4

1 1/2 lbs. tomatoes, peeled, seeded and coarsely chopped (red or yellow)
3 tbsp. butter
1 C plain yogurt
2 tsp. chopped fresh basil
1/4 C pine nuts, toasted
salt and freshly ground black pepper
whole wheat toast triangles or slices of pita bread, for garnish

Drain away any excess juice from the tomatoes by leaving them on a sloping board or in a colander for 10 minutes. Melt butter in a skillet and cook the tomatoes gently for a few minutes, until just softened but not mushy. Remove skillet from heat. Add salt and pepper to taste. Beat the yogurt in a bowl until smooth, then stir into the tomatoes. Stir in the chopped basil, pour into a shallow serving dish and scatter pine nuts over top. Garnish with toast triangles or pita slices. Serve immediately or keep warm for a short time; do not attempt to reheat after adding yogurt. This dish should be served warm rather than hot.
Sesame Cabbage & Green Beans
1 lb. green beans, trimmed
2 T peanut oil
1/4 head cabbage, shredded
1 tsp. sugar
2 T soy sauce
2 tsp. dark sesame oil
1 T sesame seeds
Freshly ground black pepper

Blanch beans in boiling water 3 - 5 min. Rinse under cold running water & set aside. In a small bowl combine sugar, soy sauce, sesame oil & pepper to taste. Heat peanut oil in a large skillet until quite hot. Add the cabbage and blanched beans and saute until cabbage wilts but is still crisp, about 5 min. Add soy mixture & toss. Sprinkle w/sesame seeds & serve hot or at room temperature.

Summer Beans with Cherry Tomatoes and Tarragon
from Fields of Greens- serves 4 to 6

2 shallots, thinly sliced
Champagne vinegar (red wine vinegar)
Salt
1 lb. fresh beans
3 tbsp. extra virgin olive oil
1 tbsp. coarsely chopped fresh tarragon (or 2 tbsp. coarsely chopped fresh basil)
Pepper
2 tbsp. sherry vinegar (or a combo of cider vinegar and cooking sherry)
1/2 pt. cherry tomatoes, cut in half if large

In a medium-size bowl, toss shallots with a few splashes of Champagne vinegar to draw out their pink color. Bring a medium-size pot of water to a boil and add 1/2 tsp. salt. Drop in the beans and cook until just tender, 2 to 6 minutes, then scoop them out of the water and immediately toss with the olive oil, shallots, tarragon (basil), 1/2 tsp. salt and 1/8 tsp. pepper. The beans will soak up the flavors as they cool to room temperature. Just before serving, add the sherry vinegar and cherry tomatoes. Salt and pepper to taste.

July 19, 2010 - Week 6

2010-07-18T19:37:00.000-07:00

Starting the garlic harvest. Curing it in an old Vermont Barn on the Barber Farm land that we lease. So it doesn't have to travel too far.

In this week's share:

From the Farm:

beets, green onions, cucumbers, zucchini/squash, new potatoes, head lettuce, garlic scapes, cabbage (small share), carrots (large share)

In the Cutting Garden:

herbs, same as last week plus: basil to cut (sweet, thai, purple, lemon)

15 flower stems

Settlervore Share:

On the Rise Bakery- English Muffins
1 doz Jericho Settlers Farm eggs
Does Leap Cheese - Chevre

Settlers Meat Medley:(start of the summer meat medley)

Fresh pasture raised whole chicken
100% grassfed hamburger
Pasture raised pork sausage links

July 12, 2010 - Week 5

2010-07-12T18:59:00.000-07:00

In your share this week.

From the Farm:
3 color carrots (white, purple and orange)
Zucchini or summer squash
cucumbers
Green Romaine lettuce
Radicchio (monday pickup this week, Thurs pickup in 2 weeks)
mini onions or scallions
Cabbage (large share only)
new potatoes (large share only)

Fruit Share:
Paul Mazza Raspberries - 1 pint
Cave Moose Farm Currants 1/2 pint

Settlervore Share:
1 doz Jericho Settlers Farm eggs
On the Rise Bakery - golden corn bread & pizza dough
Crawford Family Farm cow cheese - Breezy Ayr
Jericho Settlers Farm Pickles (bread & butter or sweet cuke)

From the Cutting Garden:

rosemary, basil, dill, parsley, thyme, summer savory, oregano, sage, lovage, chervil, salad burnet, artemesia
15 stems of beautiful flowers

Flower cutting info:
There are a few tricks of the trade that ensure you a long-stem flower that lasts well in the vase, and that help the plants maximize yields so there are plenty of flowers all season long. If you ever have questions about how and or where to cut feel free to ask. Some general rules of thumb:

¨ Cut a stem at least 8 inches long

¨ Leave as many unopened buds on the plant as possible, while still cutting a long enough stem.

¨ In general, cut blossoms that are just opening or that have just fully opened. Zinnias should be cut only when fully opened.

¨ Do not cut a plant off near the base of the plant. If the stem is not long enough skip that flower – we will remove it later which encourages the plant to branch out and produce many more blossoms later.

Some of the flowers we grow are also excellent dried flowers. Also called “everlastings”, these flowers are grouped together in the cutting garden. Though they are not ready to cut yet, look soon for the feathery red flowers on bright red stalks with deep red leaves. These plants and the ones around them are everlastings. You can add everlastings to your bouquet and then dry them, or cut a bouquet specifically for drying. They will retain better form and color as dried flowers if you dry them immediately and do not leave them in a vase for a week before drying.

Fresh Pasture Raised Chicken is coming this weekend! We will be processing our first batch of Summer birds later this week. If you have a Chicken Share, then you can get your fresh birds this weekend. You can also pick them up at our farmstand or at the Saturday Farmers Market in Burlington.

RECIPES

Radicchio

Radicchio is fantastic in risotto - I usually use red wine with the radicchio and lots of parmesan cheese.
-It's also great in a tricolor salad - radicchio, endive and arugula with shaved parmesan cheese and a lemon vinaigrette.
-I love it roasted and drizzled with good balsamic or saba.

Pasta with radicchio recipe by Robyn Lamar

1/2 lb of short pasta such as farfalle or penne
1 head of radicchio, sliced cross-wise into ribbons (I've been using the Treviso in this recipe)
1-2 cloves of garlic, minced
a few tablespoons of olive oil
2-3 table spoons of pine nuts, toasted until golden brown
Mild greek goat cheese; if firm, grate, if soft, crumble
While the pasta is cooking in plenty of very salty water, heat the olive oil over medium heat in a large skillet. Saute the garlic a few seconds until it sizzles and smells nice, then adde the radicchio and stir a few minutes until wilted. Add the pine nuts and turn the heat off. When the pasta is al dente, reserve 1/2 cup or so of the pasta water and drain the pasta. Mix the pasta with the radicchio mixture, adding cooking water and flavorful olive oil if it looks dry. Grind on plenty of black pepper, and grate or crumble the goat cheese on top. Serve immediately.

Bake Radicchio recipe by Robyn Lamar
Pull off any wilted outer leaves. Slice the radicchio in half lengthwise, and cut out the core. If the radicchio is on the big side, cut the radicchio lengthwise one more time, leaving you with 4 equal quarters. Place on an oiled baking sheet, drizzle the cut side of the radicchio very generously with olive oil, and salt and pepper to taste. Cook at 450 or 500 degrees for 15-20 minutes, turning once
or twice. The radicchio will get very soft, and the edges of some leaves will crisp up and turn brown.

Herb Roasted Chicken

1 Jericho Settlers’ Farm roasting chicken, 4 to 5 lbs.

7 tablespoons soft butter

generous handfuls of fresh herbs, roughly chopped

1 garlic clove, crushed

½ glass white wine

salt and freshly ground black pepper

How to Store Cucumbers: in a plastic bag in your fridge for up to 5 days. (2-3 is best.)

Tzatziki Cucumbers from the Madison Area CSA Coalition
1 medium cucumber, chopped
2 garlic cloves, chopped
2 Tbs. olive oil
1 Tbs. lemon juice
8 oz. yogurt
1 Tbs. chopped fresh mint
Combine all ingredients, chill and serve. Makes 2-3 servings.

Refrigerator Cucumbers
Several cucumbers
Several Onions
dill
garlic
peppercorns
bay leaf
salt
Rice Vinegar, alone or mixed with white vinegar
Slice the cucumbers and onions. Layer in a large glass bowl or jar with the dill, sliced garlic, a few peppercorns, and a couple of bay leaves. Mix the vinegar(s) & salt (about 1/2 teaspoon per cup of vinegar) and then pour over cucumbers. They can be eaten within the hour or in several days. Keep in refrigerator.

In-a-Pinch Cucumber Salad
adapted from Vegetarian Cooking for Everyone by Deborah Madison
1 long or two short cucumbers or 3-4 lemon cukes
salt and freshly milled white pepper
2 to 3 tsp. extra virgin olive oil
champagne vinegar or fresh lemon juice
1 tsp. fresh dill or parsley, chopped
Thinly slice cucumbers. Toss the cucumbers with a few pinches salt, pepper to taste, and enough oil to coat lightly. Add a few drops vinegar and the herb of your choice. Serves 4.

July 5, 2010 - Week 4

2010-07-05T09:15:00.000-07:00

It is a hot 4th of July Weekend around here! Temps in the 90s! Back to irrigating crops and animals. We were a little nervous about our pigs, sheep and cattle down at the Richmond Village farm that we lease since the town shoots off their fireworks right next to the farm. We put the pigs in the barn and the cattle and sheep stayed on pasture. After some initial running around they herded up and watched the show!

From the Farm this week:

beets with greens
head lettuce
garlic scapes
spinach or lettuce mix
escarole, endive or kale
cucumbers, zucchini, or summer squash
napa cabbage (small share)
radish or salad turnips (large share)
broccoli (large share)
new potatoes

From the Farm cutting garden:

7 stem bouquet of flowers
dill, parsley, thyme, summer savory, oregano, sage, lovage, chervil, salad burnet, artemesia

NOTE: CSA members can cut flowers and herds any day except Tuesday. Please check the chalkboard in the farmstand for what is available.

Settlervore Share:

Maple Wheat Loaf from On The Rise Bakery

1 doz Eggs from Jericho Settlers Farm
Feta Cheese from Does Leap Farm

RECIPES

Beet Storage: separate the greens from the beets. Store each in plastic bags in the fridge. USE THE GREENS within 36 hours of their harvest, they are delicious and just like chard but don't hang out for a long time.

Chocolate Beet Brownies
from: http://www.plantea.com/chocolatebeetbrownies.htm
These brownies are rich, chewy and secretly nutritious!

1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 cup brown sugar (packed)
1 cup applesauce
1 tsp. vanilla
1-1/2 cup unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 cup cooked beets or 15 oz. can beets packed in water, drained and mashed;
1/2 cup finely chopped almonds
1/2 cup wheat germ

Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9x13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.

Cheating Brownies

1 box “No Pudge Brownie Mix” available at Trader Joe’s and possibly other retailers.
2/3 cup vanilla yogurt, as instructed on their box
2/3 cup beet puree (boiled beets, pureed in a food processor)
Mix altogether, and bake as instructed on the brownie package mix

SIMPLE BEET SALAD WITH ONIONS

Grate scrubbed beets or cut into julienne; toss with chopped green onions and a vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, Parmesan, feta). Serve alone or with lettuce.

ROASTED BEETS

Just cut them into chunks and roast them with olive oil, S & P until they are tender.

Simple summer beet soup

Boil and peel beets. (can use both kinds). Whirl in food processor with orange or lemon juice, small amount of fresh mint leaves if you have some, and black pepper. Chill. Serve with plain yogurt or sour cream.

Grilled Beets
Toss with balsamic vinegar, extra virgin olive
oil, salt & pepper and GRILL over direct heat
for 15-20 and finish indirect heat approx. 40
min for approx. 1-1/2" dia. beet (grill with
skin on of course and 1/2 of tops and roots).

New Potato Blurb:

True new potatoes are a rare treat. A new potato is not a small potato but a fresh potato harvested from a green, growing potato plant. A somewhat scuffed, frayed appearance to the potato skin is a frequent consequence of harvesting such tender spuds and is unavoidable because the skin has not yet hardened. If left to mature new potatoes would get a little bigger and the skins would get tougher making for typical potatoes that are easier to harvest and ship. Unfortunately for the potato connoisseur the potato, once cured, always loses some of its tender moisture. New potatoes wilt and must be treated like green vegetables and stored in a bag in the fridge. When I get them as a first treat of the potato crop I never store them at all but eat them promptly.

New Potatoes with Green Garlic

Amounts are flexible: Steam or boil truly new potatoes until they are barely done, it takes less time than ‘regular' potatoes because they are so fresh. Heat some oil or butter in a frying pan big enough to easily accomodate the potatoes. Add some (I use quite a bit) chopped green garlic and another herb such as rosemary or thyme if you like. Add potatoes and cook for a little while until the potatoes begin to brown, eat them up when they look like they are ready. You can add salt and pepper if you like.

SKILLET-CRUSTED POTATOESThese potatoes are at their best when browned just before serving.

2 1/2 pounds small boiling potatoes
3 tablespoons olive oil
1 tablespoon chopped fresh thyme leaves

Transfer cooked potatoes to a serving bowl and cook remaining potatoes with remaining oil and thyme in same manner.

June 28, 2010 Week 3

2010-06-28T06:52:00.000-07:00

Asa overseeing a delivery of Napa Cabbage.

From the Farm:

Tom Thumb baby bibb lettuce
Red leaf lettuce mix
Green Butterhead or Crisp lettuce
Carrots
Scallions or green onions
Radishes (hopefully – they are growing by the minute)
Cucumber, zucchini or summer squash
Beans or sugarsnap peas
Broccoli or napa cabbage (large share)

From our Friends:

Fruit Share: Strawberries

Settlervore Share:

Bread: On the Rise Bakery

Cheese: Crawford Farm Breezy Ayr

Eggs: dozen of Jericho Settlers Farm - Farm Fresh Eggs from hens on pasture

Garlic Scapes
Are you wondering exactly what are those long curly green things with the pointed tips? They are garlic scapes, the seed stalk of a garlic plant. We plant garlic in October the season prior and begin harvesting in July. In June, before harvest begins, some garlic varieties send up seed stalks. We cut them off to allow the plants to put their energy into growing big bulbs (and not growing the seed stalk) – but the benefits of cutting off the scapes are two-fold, as they are excellent to eat! They can be used like scallions, though some of you may find them too strong to be eaten raw. They are crisp with a sweetness and incredible garlic essence. They are excellent roasted or sautéed with other vegetables. They compliment most summer veggies well and are a great addition to an omelet! You can also coat them lightly with a little olive oil and salt and pepper and roast them on the grill or under the broiler. Try the garlic scape pesto recipe. You won’t be disappointed.

Garlic Scape Pesto

20 garlic scapes (chopped into 4” sections)

1 cup olive oil

¾ cup grated parmesan cheese

¼ cup pine nuts (optional)

juice from a lemon quarter (optional)

In food processor combine scapes, cheese, and pine nuts. Pulse processor a few times to roughly blend ingredients. Then add olive oil, drizzling in oil until you reach a consistency you like. Great on pasta, pizza, sandwiches or as a dip. Store refrigerated up to a month or freeze for longer storage.

Still have that napa cabbage in the fridge? Here’s a great recipe for it. Recipe serves 15 but can easily be halved.

Napa Cabbage Picnic Salad
2/3 cup slivered almonds
8 cups (1 lb) coarsely shredded napa cabbage
12 ounces snow peas, strings removed, thinly sliced
1 1/3 cups thinly sliced radishes or salad turnips
1 1/3 cups diced scallions
1 1/3 cups lightly packed fresh cilantro leaves

Dressing
3 Tbsp rice vinegar
2 Tbsp sugar
2 Tbsp soy sauce
4 minced garlic scapes
1/2 teaspoon Asian sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon cayenne powder
1 cup mayonnaise

Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic scapes, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.

June 21, 2010

2010-06-20T21:30:00.000-07:00

This weeks share: Napa cabbage, Broccoli (large share only), scallions or green onions, Red romaine lettuce, Choice of beans or cucumber, choice of Pac Choi or Swiss Chard or Kale, Green leaf lettuce, Salad Turnips (large share only).

From the Cutting Garden: Cilantro, dill, parsely, tarragon, sage, oregano, chervil, lovage, chives

Settlervore Share: JSF pasture raised eggs, On the Rise Bakery, Does Leap Farm Trappist cheese

Settlers Meat Medley (last pickup for Spring Medley, Summer Medley starts in July): 100% grassfed hamburger, Sausage Link, pasture raised pork chops.

RECIPES/INFO
Napa Cabbage, Chinese Celery cabbage, or a host of other familiar and unfamiliar names, it refers broadly to that group of Brassica that are thinner-leafed than the more common head cabbage. The type of Chinese cabbage we're referring to here usually is a pale green, upright head with fanned out, highly veined, almost crinkled leaves. Chinese cabbage is juicy, tender, and much more mild than regular head cabbage -- so much so that you may even be able to convince a hesitant cabbage-eater to enjoy it either raw or cooked into a delicious stir-fry.
Handling: Chinese cabbage heads are often fairly large, which is okay since this watery vegetable cooks down considerably. It also stores well in the refrigerator, so if you have half a head left over you'll have time to make up another creative use for it. Your cabbage should have a somewhat firm head with no signs of browning. Keep the cabbage stored in a sealed plastic bag -- it will keep for up to two weeks if you're going to use it in a cooked dish. Eat it sooner if you want it crisp and raw for salads or dippers.
Simple Preparation: Separate leaves from the stalk and rinse carefully to remove soil and debris. Cut ribbons of the whole leaf to add to salads or as a last-minute addition to delicate clear broths and soups. For dipping, trim the leaves from the stalks and use like celery. You can prepare Chinese cabbage as a simple side dish by lightly stir-frying ribbons or large pieces of the whole leaf in a bit of hot sesame or peanut oil along with some crushed or minced garlic. Sprinkle lightly with soy sauce and stir until just wilted but still tender-crisp.

Cold Chinese Cabbage with Cilantro
from Chez Panisse Vegetables by Alice Waters

Macerate finely diced shallots in white wine vinegar for 15 minutes or so. Slice Chinese or Napa cabbage very thin, toss with the shallots and vinegar, some good olive oil, and salt and pepper. Let the cabbage sit about 10 minutes so it starts to wilt. Add a handful of fresh cilantro leaves and serve.

Spicy Stir Fried Green Beans and Scallions or Leeks
(Modified from a Cooks Illustrated recipe)

2 tbsp. light soy sauce
1 tbsp. rice wine vinegar
2 tsp. sugar
1/2 tsp. hot red pepper flakes
2 tbsp. peanut or canola oil
green beans, stemmed and cut into 1 1/2 inch pieces
4 scallions cut into 2 inch pieces, or leeks cut into slim wedges
3 cloves garlic, minced

Mix soy, vinegar, sugar hot pepper flakes and 1 tbsp. water in a small bowl. Heat large heavy bottomed skillet or wok over high heat. Add oil and swirl. Add green beans and fry until slightly charred and crisp-tender, about 4 minutes. Add scallions or leeks and cook until they are charred and beans are tender, another 3-4 minutes. Make a well in the center of the pan and add garlic. Mash with 1 tsp. oil with back of spatula about 5 seconds. Add liquid and toss vegetables and garlic until well coated.

Grilled Meats - For those with the Settlers Meat Medley - its grilling season. Throw those hamburgers, sausage links and pork chops on the grill!

June 14, 2010

2010-06-20T21:16:00.000-07:00

Welcome to the first pickup of the 2010 Summer CSA! It's going to be a great summer of eating locally.

Here is what we have for you in your share this week: Broccoli, Pac Choi, Young Fennel, Red Romaine lettuce, Lettuce mix, Scallions, Salad Turnips, Green garlic, Asian Greens (for braising or stir fry), 2 Plants (tomato or eggplant).

From the cutting garden: cilantro, dill, parsley, tarragon, sage, oregano, chervil, lovage & chives

Settlervore Share: JSF pasture raised eggs, On The Rise Bakery (sourdough or maple wheat bread), Crawford Farm Vermont Ayr cheese

Fruit Share: Pint of Organic Strawberries from Last Resort Farm in Monkton.

The vegetables in your share this week lend themselves well to salads and stir fries. Pac choi (a cousin of Bok Choi) is one of my favorite spring vegetables, and we only grow it in the spring and early summer, as it does not tolerate summer's heat. Its stems are crunchy and juicy with a great flavor and touch of sweetness and the tender leaves add color and flavor to a stir fry. The asian greens are mustards and komatsuna, the latter being similar to pac choi in flavor and texture and the mustards adding a little spicy kick - excellent combined with the salad turnips, green garlic, and topped with chopped scallions. Try a sesame or peanut sauce with these veggies.

Spring is lettuce season, and we grow quite a variety - this week's red romaine is unlike any romaine you'll find in the grocery store. Named Rouge D'hiver (Red of Winter) it is very cold hardy and a great spring lettuce, packed with flavor and crunch. Later in the season we switch to a romaine variety called Jericho, but alas, it is not named after our little town in Vermont, but rather the Jericho in Israel, where it was developed in the desert heat. It is a great summer lettuce because it does not bolt or become bitter when the summer heat sets in. Next week you'll likely see the red and green oakleaf lettuces, and soon after that the butterheads, our favorites.

Broccoli is hard to grow this early in the season, and we did almost lose our earliest crop due to some cold weather in April (remember that snow storm) when the plants were young. But the warm weather of May brought the second crop to maturity quickly, and the heads are forming nicely now. We do a lot of succession planting, most crops being planted 3 to 6 times during the season, except for head lettuce, which is planted every week. This means that if weather conditions make it tough for one crop, it won't be long before the next one is ready to harvest, ensuring we'll have a great variety of crops for you all season long.

Perhaps the vegetable you're least familiar with in your share is fennel, the feathery topped one with the smooth light green stalks. This vegetable tastes like anise, or licorice, and is the plant from which fennel seeds are produced. When harvested young you can eat the entire plant - bulb, stalks, and fronds. It is great fresh in salad, it accompanies fish and chicken well, it can be roasted or sauteed. I like to make a sweet slaw with it - chopped fennel, apple, carrots, sometimes cabbage, with a maple yogurt dressing. Add raisins or chopped almonds for some texture and crunch. Check out this link for some great fennel recipes: http://mariquita.com/recipes/fennel.html

May 31, 2010

2010-05-31T20:17:00.000-07:00

The last Spring CSA pickup was today. Folks went away with a great haul of food! People were very excited by this share and we were excited about offering and growing it. Thank you for eating locally from our farm! See you in the Summer CSA.

Here is the list of food from the farm:

2 lbs of new potatoes

1 bunch of beets

1 bunch of green onions

kale, chard or broccoli

butterhead lettuce

oakleaf lettuce

broccoli crowns

Napa cabbage

radish bunch or tom thumb bibb lettuce

1/3 lb loose leaf lettuce

bunch of young fennel

2 green garlic

doz famous farm fresh eggs

2 plants for your garden (choice of herb, tomatoes, eggplant)

Food from our Friends

Golden Bread loaf from On The Rise Bakery

Choice of Caprella or Chevre cheese from Does Leap Farm

RECIPES

Garlic and Fennel Spread - makes 3/4 cup

Farmer John's Cookbook

2 tsp olive oil

1/2 fennel bulb, finely chopped (about 1 cup)

1/2 cup water or chicken stock

2 tsp rice wine

1/4 tsp salt

1 green garlic bulb, chopped

Heat oil in a medium skillet over medium heat. Add the fennel and cook until soft, about 5 min. Add the water or stock and the rice wine; bring to a boil. Add salt. Cook until thick, 4 to 5 min. During the last 30 seconds of cooking, stir in the garlic. Transfer mix to a bowl. Cover and refrigerate for at least 5 hours to allow the flavors to develop. Season to taste with more salt if desired.

Braised Fennel with Parmesan - serves 4
from Moosewood Restaurant New Classics

"Fresh fennel bulbs, with celery-like stems and feathery tops, retain a mild anise flavor, whether braised, simmered in soups or stews, or sliced raw into salads. Here, fennel simmers in olive oil and garlic, its classic Italian companions. We intensified the anise flavor with the addition of ground fennel seeds. The topping of crunchy bread crumbs and Parmesan cheese makes an elegant and tasty presentation." – the author

for sauté:
2 fennel bulbs
2 tbsp. olive oil
3 garlic cloves, chopped (or a bulb of green garlic)
1 tsp. freshly ground fennel seeds (use a mortar & pestle or spice grinder)
1 tsp. salt
3 tbsp. water
for seasoned bread crumbs:
2 tbsp. olive oil
1 garlic clove, chopped
1/2 cup bread crumbs (pulverize stale or lightly toasted whole wheat, sourdough or French bread in a blender or food processor)

for topping:
1/3 C grated Parmesan cheese
freshly ground black pepper to taste
1 to 2 tbsp. chopped fennel fronds

Slice the tops off the fennel bulbs, reserving several fronds for garnish. Remove the outer layers of the bulbs if bruised or soft. Slice bulbs lengthwise into narrow wedges about 1/8" wide.

In a large skillet, heat the olive oil and sauté the garlic and ground fennel for several seconds. Stir in the salt and sliced fennel and sauté for 1 to 2 minutes. Add the water, cover, and increase the heat slightly. Simmer, stirring occasionally, for 10 to 15 minutes, until tender. Meanwhile, make the seasoned bread crumbs. Warm the olive oil in a small heavy skillet. Add the garlic and sauté for a few seconds. Add the bread crumbs and stir until golden and crunchy, about 5 minutes. When the fennel is tender, transfer it to the serving dish and evenly sprinkle with the bread crumbs. Serve topped with grated Parmesan, pepper, and chopped fennel fronds.

The Meal Idea

<> Mashed potatoes with caramelized green garlic
<> Beets in ginger-honey-orange sauce
<> Steamed fresh chard

Cook the beets (I use a pressure cooker. Cut stems to 1" from root, scrub, and place in cooker over 2" of water and cook at high pressure 20 minutes until tender.) Cut up potatoes and boil (also about 20 minutes). Wash and thinly slice green garlic (1 stalk per person), and sauté in butter and olive oil, with a pinch of salt, covered, over low heat, stirring occasionally, also for same 20 minutes or so until soft and golden. Meanwhile rinse and chop chard (and have steamer standing by; it takes only 3 to 4 min. to steam/wilt the chard so save this until all else is almost done). When beets are done, slip off and discard peel and slice 'em. In a skillet, melt some butter, grate in some fresh ginger root, add a goodly sploosh (maybe two) of orange juice, a big spoonful of honey and a pinch or two of salt. Simmer a bit, add sliced beets and continue to simmer until sauce reduces some and gets slightly syrupy. Now drain and mash your potatoes (I like to use buttermilk, but make 'em however you like). Now steam that chard! To serve: on each plate top mashed potatoes with a heap of caramelized garlic, side with some beautiful beets and that chard. I recommend a splash of vinegar and salt on the chard. Yum!

Beets and Beet Greens
Many people do not realize that the leaves and stems of the beets are also good to eat. So often people just twist them off and compost them. Like the carrots, you want to separate the beet root from its leaves/stems before too long, or they will begin to draw from the root and make it rubbery. I like to chop the leaves off an inch above the root and wash them (separating out and discarding any withered or yellowing leaves), then spin of excess water in a salad spinner and store them layered in paper towel in a plastic bag. That way they’re ready for use. A trick I’ve learned is, rather than chop the greens before cooking them, if you put the leaves/stems whole into a pot of boiling salted water (like you would pasta), then cook them until al dente, you can then drain them and now have a manageable lump of greens which you can then chop as coarsely or finely as you like. Last week I did this, then cooked the beets separately in a pressure cooker, then sliced up the beets (or you could dice them) and served them mixed in with the cooked, chopped greens and a little butter and balsamic vinegar.

Steamed Broccoli with Skordalia Thessalonike Sauce
The recipe here is basically for the sauce. The Moosewood folks say, “it can be used on steamed or raw vegetables, and on broiled, poached or baked fish, but we especially like this sauce on steamed broccoli.” According to Moosewood, “Skorda, the Greek word for “garlic” is – for good reasons – the root of skordalia, the creamy garlicky potato sauce popular throughout much of Greece and Macedonia.” - Makes 2 generous cups

2 C peeled diced potatoes
4 garlic cloves
1 ¼ C plain yogurt
1 tbsp. chopped fresh dill
1 tbsp. chopped scallions
½ tsp. salt, or more to taste
¼ tsp. ground black pepper, or more to taste
(oh, and lots of broccoli, for steaming!)

Combine potatoes and garlic in a saucepan with water to cover. Bring to a boil, and then reduce the heat and simmer for about 20 minutes, until very soft. Drain and transfer to a medium mixing bowl. Mash together potatoes and yogurt with a hand masher. Mash until quite smooth. Stir in the dill, scallions, salt and pepper. Serve immediately at room tem-perature or chill to serve later, allowing it to return to room temperature just before serving. Moosewood suggests simply steaming fresh broccoli and then ‘drizzling the Skor-dalia Thessalonike’ over it.