Farm News (09/09/14)
- This week we are delivering vegetables, fruit, eggs, and dairy.
- Next week we will be delivering vegetables and fruit.
The Vegetable Share:
- Yellow or Red Potatoes
- Tomatoes (probably heirloom)
- Fresh Thyme & Oregano
- Red & Green Head Lettuce
- Napa cabbage or Traditional Cabbage
- Eggplant or Cantaloupe
- Bartlett Pears
- 'Jupiter' Grapes
The Dairy Share:
- Greek Yogurt from Pastureland Cooperative
- 'Sweet Constantine' from Hook's Cheese Co. (similar to an aged Asiago)
- Handmade Cultured Butter with Sea Salt from Nordic Creamery
In the Farm Kitchen: Tips for Making the Most of your Share
Bartlett pears are a favorite in the farm kitchen because they are such a delicious and versatile fruit. They can be used in sweet desserts as well as in savory meat dishes and vegetable salads. Your pears are picked on the firm side in order to prevent bruising during harvest. Store them in the fridge until a few days before you want to eat them. Then allow them to ripen at room temperature. Placing pears in a paper bag at this point will speed things up because it traps the ethylene gas that pears naturally emit during the ripening process.
The shallot is considered by some cooks to be the most glamorous member of the onion family. It is a kitchen staple in France where it is prized for its complex onion flavor. It is strong without being sharp. Store shallots in a dry place out of direct sunlight. They will keep for several months.
This Week's Featured Recipes
from Bon Appétit, September 1997
2 shallots, thinly sliced
1 medium bunch arugula, chopped
1 cup fresh tomatoes, chopped
4 large eggs
6 large egg whites
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Asiago cheese
Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add shallot; sauté until golden. Add arugula and tomatoes; stir until arugula is wilted, about 1 minute.
Whisk eggs, egg whites, salt and pepper in medium bowl to blend. Pour egg mixture over vegetables in skillet; stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes. Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes.
2 tablespoons olive oil
2 leeks, halved lengthwise, white and light
green parts thinly sliced
1 teaspoon chopped fresh thyme
1 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds potatoes, cut into 1/8-inch-thick rounds
1 1/2 cups chicken broth
Transfer to the oven and bake until the potatoes are tender and the tops are golden brown, about 40 minutes. Let cool for 10 minutes before serving.
Herbed Italian Bread
4 to 6 tablespoons butter at room temperature
1 teaspoon chopped fresh oregano
1/2 cup freshly grated Asiago or Parmesan cheese
24-inch French or Italian bread , split lengthwise
Preheat oven to 350 degrees. In a small bowl combine butter, herbs and cheese. Stir to combine. Spread evenly over cut sides of bread. Wrap bread in aluminum foil. Bake until warm all the way through and cheese melts, about 15 minutes. Unwrap and slice. Serve immediately.
Arugula and Pear Salad
2 tablespoons finely chopped shallots
4 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper, to taste
1/2 cup chopped walnuts
3 small firm Bartlett pears
5 cups head lettuce torn into bite-size pieces
4 cups chopped arugula
Whisk shallot, oil, vinegar, mustard, salt and pepper in a small bowl. Toast walnuts in a small dry skillet over medium-low heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
Just before serving, cut pears into thin slices. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among plates. Top with the walnuts.
from The New York Times, March 9, 2012
6 tablespoons butter
2 medium leeks, white and light green parts, thinly sliced
8 cups shredded cabbage
2 garlic cloves, finely chopped
3 medium potatoes, peeled and diced
2 cups chicken or vegetable stock
2 1/2 teaspoons kosher salt
2 thyme branches
1/2 teaspoon black pepper
grated asiago or parmesan cheese for serving
- Margaret Sheaffer