• Dear CSA Members,

Another week has passed and I hope that you are enjoying you shares. I have spoken with many of you about recipes that you have tried and new techniques that have helped you with your shares. This is especially good news considering the Community Kitchen has not yet started. We will be hosting our first Community Kitchen soon, so make sure you’re the first to sign up!

Unfortunately, the weather has not been on our side most of the time. The rain kept our zucchinis from maturing so we had to hold out until this week. Hopefully the sun will stay out and our vegetables will grow according to schedule.

It has been brought to our attention (especially by those picking up on Fridays) that some of the vegetables look wilted. The best thing to do in this case is placing your greens in a large ice bath. This will bring the life back into the product. A CSA member also suggested rinsing all your vegetables in ice-cold water, drying them thoroughly, and keeps them stored in the refrigerator wrapped in paper towels. This should keep the veggies fresh for the entire week as long as they’re completely dry. The other suggestion is to only wash the veggies right before using them. See what method works better and pass on the info!

Keeping veggies in the fridge:

CLICK HERE TO SEE OUR VIDEO FOR THE WEEK

or goto this address  http://www.youtube.com/watch?v=AiisVOVyyXA

This is the first week for our cauliflower. We will be offering varieties throughout the season like Cheddar, Vitaverde and Snow Crown. Here are some great recipes that showcase cauliflower!

The aim with a root vegetable crust is to make something crispy that can be eaten by hand, without it falling apart. Many recipes use lots of eggs, but this one opts for cauliflower and goat’s cream cheese. It works well with a slightly different, less cheesy topping.

Makes 4 small pizzas or 1 large one

For the crusts
: 1 medium-size cauliflower, grated 100g goat’s cream cheese 1 egg Salt and black pepper

For the tomato sauce
: Olive oil 1 onion, chopped 3-4 garlic cloves, minced 400g can of chopped tomatoes A handful of fresh basil, chopped A pinch of dried chilli flakes Salt and black pepper

1. Preheat oven to 200C/400F/gas mark 6 and line a baking tray with baking parchment.
2. To make the crust, add the cauliflower to a pot of boiling water and boil for 5 minutes. Drain, then wrap in a teatowel and squeeze out any excess water.
3. In a bowl, mix the grated cauliflower with the cream cheese and egg, and season.
4. Divide the cauliflower mix into four portions and, using your hands, shape the crusts on the sheet. They should be about 1-1½cm thick. Bake for about 30-35 minutes, or until firm and golden.
5. While the crusts are baking, heat the oil in a frying pan. Add the onion and saute for a few minutes. Add the garlic and stir briefly, then add the rest of the ingredients. Simmer for about 20 minutes, stirring every few minutes.
6. When the crusts are done, add a spoonful of tomato sauce to each and spread evenly. Add toppings as desired, plus grated cheese.
7. Bake the pizzas for about 10 minutes at 220C/450F/gas mark 8, until the cheese is golden.

Recipe supplied by Josephine Malene Kofod, atastylovestory.com

http://www.youtube.com/watch?v=ews2GlhbSxg

This is a great recipe for transforming your “boring” cauliflower. (BE ADVISED, the video does contain strong language at the end.)

http://www.youtube.com/watch?v=Rmtk6V20jrc

We will be offering lunch from 12:00 to 2:00 on Thursdays and Fridays. Pick up your shares and a delicious meal!

CSA Lunch Menu

BBQ Chicken Quesadilla: Pulled BBQ chicken with red onions and cheddar cheese folded in a flour tortilla and grilled to perfection.

Grilled Pizza: Ricotta, mozzarella and garlic sautéed greens, topped with chicken sausage.

Grilled Caprese Salad: Multi-grain bread with sliced tomato, fresh mozzarella and basil pesto.

*Assorted cold sandwiches are available in the deli case

If any of you have old or unused cookbooks, please donate them at the farm. We will be building a cookbook library that will be a great way for our customers to get more use out of the products they buy. Just drop off your cookbooks at your convenience. Thanks!

Here’s the link for this week’s video and sharelist! http://www.youtube.com/watch?v=ffMvsJE1N-s

Individual             Half             Full

Red Russian Kale                                     1                           1                   2

Collards                                                      1                           1                   2
Winterbor Kale                                         1                           1                   2
Toscano Kale                                            1                           1                   2
Scallions                                                    1                           1                   2
Swiss Chard                                              0                           1                  2
Zucchini                                                     1                           1                  2
Thyme                                                         1                           1                  2
Cinnamon Basil                                       1                           1                  2
Sage                                                             1                           1                  2
Broccoli                                                      1                           1                  2

Cauliflower                                               0                           1                  2

Boston Lettuce                                          1                           1                  2

Spring Celery                                            2                            4                 8

First off, I’d like to apologize for the mix up of the last CSA newsletter. If you weren’t able to find it, you’re not alone. We have since fixed the problem and I hope these weekly updates find you well. If you are under the impression that these should go right in the “trash” bin, let me explain that these newsletters will offer recipes, tips, and videos that our non-CSA members don’t get to usually see. These tips and videos will help you get more insight into our farm, as well as, ways to help you get the most out of your share.

I hope that you are enjoying your share and that you like the convenience of the new boxes. I understand that some of you did enjoy picking your own produce. However, we were losing too much product due to over-handling and the heat. Now that your shares are only handled by us and kept in our refrigeration units, the quality of your produce will be much better than it’s been in past years. If this is not the case, please bring this to our attention. We can’t fix any issue we’re not made aware of. E-mail, Facebook, or simply call us so we can provide better quality for you.

We are in the middle of rebranding and our website does not provide you access to a message board where you can talk to other CSA members, swap recipes, and get ideas. If you’d like to share a recipe with other members, e-mail me at andycarr@griggstownquailfarm.com.

Kale Chips?

http://www.youtube.com/watch?v=NDc-0Nh2YLQ

All about Swiss Chard!

http://www.youtube.com/watch?v=g6gcCR-jvbw

Next time you’re picking up your share, take a look around the store and see all the things we have to offer. Here’s a recipe that would be great tasting along side a salad made from your Griggstown veggies. Just substitute the game hens for our Poussins and use our local honey that you can purchase in the store!

http://www.finecooking.com/recipes/roasted-cornish-game-hens-honey-orange.aspx

Got Milk?

The Dairy man of Long Valley is a revitalization of the neighborhood “Milkman”. For the past 23 years, Frank O’Brien and his family have partnered with local tri-state dairies and farmers to provide a pure and healthy milk product that is free of artificial growth harmones. Order your milk today! http://www.longvalleydairy.com/products.html

http://www.recipe.com/braised-bok-choy-with-sherry-and-prosciutto/

So you’ve made your salads and eaten your side dishes, but you still have produce in your box share. The best way to get the most out of your share is using your produce in new and delicious ways. Next time you make pesto, try adding the swiss chard or arugula to add a new element of flavor!

Thanks to our CSA member, Beth, here are some recipes you can try out!

Lentil cakes with collards

• 3 cups cooked brown lentils
• 3 tb olive oil
• 1 onion diced fine
• 3tb garlic minced
• 2 tsp thyme
• 1 bunch collards cut into fine pieces
• 2 eggs
• 1 cup flour
• Salt and pepper to taste

Preheat oven to 375.

Cook lentils to package instructions*. Mash either with fork or I used a submergible blender until roughly mashed. Heat olive oil and add onion and garlic until heated and translucent. Add thyme to heat. Add collards and cook until wilted. Add to the mashed lentils. Whisk in eggs. Add flour until the consistency of the consistency thickish cookie dough.

Spoon mixture onto greased cookie pan and cook for 30 minutes.

* I keep ends of vegetables in a gallon sized ziplock bag until its full and make stock out of it. Because I always have stock on hand during harvest months, I am looking for ways to use it. In this recipe, I used vegetable stock to cook the lentils.

Rice pilaf with collards

• 3 tb olive oil
• 2 cups brown rice
• 4 cups vegetable stock*
• 1 onion diced
• 3 tb garlic minced
• 1 bunch collards chopped finely.

Heat the olive oil on medium high. Sauté onion and garlic until translucent and fragrant. Add uncooked rice and cover with oil. Toast for at least one minute. Add collards and cook til just wilted. Add stock, bring to boil. Lower heat and cook through. Fluff with a fork.

* I keep ends of vegetables in a gallon sized ziplock bag until its full and make stock out of it. During harvest months I always have stock on hand and am looking for ways to use it. In this recipe, you could use the stock to cook the rice.

Thank you, Beth, for providing the recipes. If you have a recipe, please send me an e-mail at andycarr@griggstownquailfarm.com

Here’s this week’s video!

http://www.youtube.com/watch?v=WYfOzrdU-dE&feature=youtu.be

What’s in the Box?!

Individual                Half                     Full

• Red Russian kale                                         1                           1                            2
• Winterbor kale                                             1                           1                            2
• Tuscano kale                                                 1                           1                            2
• Collards                                                          1                           1                            2
• Scallions                                                        1                           1                            2
• Swiss Chard                                                  1                           1                            2
• Zucchini                                                        0                           1                            2
• Bok Choy                                                       0                           1                            2
• Boston Lettuce                                             1                           1                             2
• Broccoli                                                         1                            1                            2
• Celery                                                             0                           1                            2
• Cilantro                                                         1                           1                            2
• Thyme                                                            1                           1                            2
• Dill                                                                 1                           1                             2
• Sage                                                                1                           1                            2
• Basil                                                               1                           1                            2