Blog Index
The journal that this archive was targeting has been deleted. Please update your configuration.
Navigation
Monday
Jul212014

Dinner Ideas! (and CSA box #6)

Hey everybody!

We have the finalized list for your CSA boxes this week. I also thought I would send out a couple ideas for meals to make from this weeks' CSA share—they’re included below.

Please also remember to use your credits! They can be seen once you log in to your Farmigo account and go to the store. Until noon on the Monday before your delivery, you can add as many extra things into your box as you want. Let me know if you have any questions or problems adding items, it’s easy for me to fix things from my end of things.

All Shares (Vegetables Only and Full Shares)

Kale from Screamin’ Ridge Farm

Cucumbers from Screamin’ Ridge Farm

Summer Squash from Screamin’ Ridge Farm

Garlic from Screamin’ Ridge Farm

Sweet Peppers from Screamin’ Ridge Farm

Spinach from Screamin’ Ridge Farm

New Potatoes from Bear Roots Farm

Carrots from Bear Roots Farm

Napa Cabbage from Screamin’ Ridge Farm

Tomatoes from Screamin’ Ridge Farm

Full Shares Only:

Pesto from Joe’s Kitchen at Screamin’ Ridge Farm

Bread from Red Hen Baking Company

Eggs

 

Dinner Ideas

If you have any questions about making things according to your dietary restrictions, or even just how to go about any of the details, please give me a call or send an email! I am more than happy to help, and our family definitely has gotten good at getting around different food allergies.

 

Farmhand’s Potato Salad

            The first step with this recipe is the same as with all potato salad—put some potatoes in water, and boil them until they’re soft enough that they will fall off a fork once you stab it into them. We like the skin of potatoes—it adds a little texture, and a lot of nutrients. If you don’t like the skin, though, it’s definitely easier to peel them once they’re boiled (pour cold water over them once they’re in a strainer—this will cool them off enough for you to touch).

            While the potatoes are boiling, chop up some peppers, tomatoes, and garlic. We prefer potato salad that isn’t creamy, but if you like it creamy, just add some sour cream or mayonnaise in addition to the sauce we make.

            -Approximately 1 clove of garlic, chopped

            -2 Tablespoons or so of olive oil

            -1 Tablespoon of balsamic vinegar

            -1 Tablespoon of Dijon mustard

And, of course; salt & pepper to taste. Once the potatoes are boiled, cut them into fourths (or smaller, depending upon your preference). Mix them together with the other vegetables you’re adding, and the sauce that you made. We suggest putting it in the fridge for a couple of hours before you eat it—it lets the flavors soak in. If you have some thyme or oregano, that would also taste really yummy in here! Also, if you like garlic (and basil), adding some pesto would taste pretty delicious too.

 

Summer Squash “Lasagna”

            To start this one, put some olive oil (maybe a tablespoon), into a saucepan and begin to heat it up, adding the garlic as soon as you chop it up. Next, slice up you summer squash into rounds about ¼ of an inch thick.

            Place down a solid layer of squash (slightly overlap the rounds in a spiral going towards the center of your pan—it’s better to let them overlap slightly more, especially as you get towards the middle).

            Once you have finished the first layer of the squash, put down a thin (or thick) layer of pesto—or tomato sauce—and sprinkle some fresh goat cheese down. Then add a thin layer of sliced up tomato over it all, and cover it with a second layer of squash. Add another thin layer of pesto (or tomato sauce) and goat cheese. If you have more vegetables left over, add them on the top! Or cover it with some breadcrumbs.

            Put the pan in the oven at 350 degrees, and cook for about a half an hour, or until everything is bubbling and looks cooked.

*sidenote: if you don’t want/don’t eat cheese, this recipe would taste just as good without any! The vegetables have all of the flavor anyways. (:

 

Kale and Carrot Salad

            Begin by slicing up the kale into thin ribbons, and the carrots into little circles. Put some olive oil in a pan, and about a clove of garlic. Once the oil is hot, put all the vegetables in at once (if you want to add some tomatoes or peppers, they’d taste good in there too). Add a little salt and pepper to taste, and turn the stove off once the vegetables are a consistency you like.

            This would taste good on rice, toast, or just by itself. Enjoy!

 

I hope that these recipes are helpful! Please keep in touch—we appreciate any comments or questions. I hope everyone has a great week!

Friday
Jul182014

July 24th CSA Share

Hello!

      I hope that everyone had a wonderful week. Things are really exciting here this week! We have all sorts of different vegetables coming in now, and have really entered the peak of the season. Unfortunately, it’s still difficult to get all of our orders secured an entire week ahead of time—so this list may change a bit between now and early next week. I will send out an e-mail once we finalize the list, though!

A few quick reminders before I get to the list; though this beautiful weather is really nice for us—and for growing vegetables—it can make food wilt pretty quickly, and so it’s best if you try to really pick up your shares as soon as possible. If you have a problem with your box, though, please be sure to let us know—we want to make this a great experience for everyone!

All Shares (Full Shares and Vegetables Only):

            Kale from Screamin’ Ridge Farm

            Cucumbers from Screamin’ Ridge Farm

            Summer Squash from Screamin’ Ridge Farm

            Garlic from Screamin’ Ridge Farm

            Sweet Peppers from Screamin’ Ridge Farm

            Salad or Spinach (we aren’t positive where this will be coming from—we’ll keep you guys posted!)

            Napa Cabbage from Screamin’ Ridge Farm

Full Shares Only (substitutions offered for all three at our web store):

            Pesto from Joe’s Kitchen at Screamin’ Ridge Farm

            Bread from Red Hen Baking Company

            Eggs 

We’re also really close to having blueberries—they might make it into this week’s box, but probably won’t be here until the week after. I’ll send an e-mail early next week once we’ve solidified our orders! 

         Please remember to keep in touch! If you any problems, questions, or comments, send an email or give me a phone call! We are more than happy to help.

 Substitutions & Extras

You can add substitutions and extras from our online web store anytime before NOON on Monday, July 21st. Please note that if you have any credits on your account (from putting shares on hold, or left over from the winter CSA) then they will only be visible once already inside the store.

Egg Substitutions: Choose one of the following:

            No Eggs—Willow Moon Feta cheese (from Willow Moon Farm)

            No Eggs—Rhapsody Tempeh (from Rhapsody Natural Foods)

Bread Substitutions (from Red Hen Baking Company): Choose one of the following:

 

            No Bread—Maple Vinaigrette (from Joe’s Kitchen at Screamin’ Ridge Farm )

            No Bread—Extra Tomatoes (we aren’t positive where these will come from yet, but we’ll keep you posted!)

Pesto Substitutions: Choose one of the following:

No Pesto—Maple BBQ Sauce (from Joe’s Kitchen at Screamin’ Ridge Farm)

No Pesto—Extra Peppers (from Screamin’ Ridge Farm)

            Please remember that you can only choose one item to substitute for either eggs, bread, or pesto (or all three). By this I mean that if, for example, you don’t want pesto, you can choose either Maple BBQ sauce OR Extra Peppers, but not both. ): You can, however, choose substitutions for all three items that we are offering subs for: No Bread, No Eggs, and No Pesto. Please send an e-mail or give me a call if you have any trouble figuring this out—it’s tricky to explain, and we want to make sure you are happy with the contents of your boxes!

            I’ll be in touch early next week with a solidified list of items for your boxes! I will also send out a few ideas for dinner recipes. Have a wonderful weekend!

Thanks,

Olivia, Lori, & Joe

Olivia: 802-461-7487, olivia@screaminridgefarm.com

Joe: 802-461-5371, joe@screaminridgefarm.com

Pole Beans! They're growing wonderfully--well on their way to producing fruit.

Our first tomatoes of the season! These are canning tomatoes, best used in sauces, soups, and (of course) canning.

Thursday
Jul172014

Dinner Ideas

I wanted to write up a couple of fairly quick and easy dishes that you can make with some of your items from this weeks share. We’ve been eating a lot of salads full of different vegetables, as well as sautéed veggies.

 

Coleslaw with Cucumbers & Tomatoes

One of our favorite ways to eat cabbage is in coleslaw. We generally prefer it without mayo in it, but if you prefer creamy coleslaw, you should just add it into the recipe with the olive oil.

Begin by chopping up cabbage into thin slices, along with any other vegetables you want to put in it. We usually put some carrots, cucumber, and scallions or chives in it. If you’d rather use garlic (or really like the taste) in your slaw, that would taste good in there either in the place of scallions/chives or in addition to them. When adding the tomatoes, we usually cut them into slightly bigger chunks—but that’s completely a preference thing; you should add them however you think tastes best.

If you got golden beets in your share this week, they would taste really yummy in this coleslaw as well.

            Once you’ve chopped up your vegetables and mixed them together in a bowl, take a small bowl and pour two or three tablespoons of olive oil (we often use sesame or sunflower oil instead, though, for a nuttier flavor) with roughly one tablespoon of Dijon mustard, approximately one teaspoon of balsamic vinegar, and some salt and pepper. Wisk all of this together—using either a fork or a whisk—and pour it on top of the vegetables, mixing it together.

Two slight variations we make sometimes are to add a little bit of fresh goat cheese at the end (in place of mayonnaise) to make it a little bit creamier. Also, if you like things with a little bit of spice, adding some chili oil or spicy peppers can really compliment the taste of the dish.

Let the coleslaw sit for a little bit in the fridge if you have time—it lets the vegetables soak up the flavors more. Enjoy!

 

Summer Vegetable Stir-Fry

            We may or may not have mentioned already how much we love simple stir-fry combinations using fresh vegetables. This is a simple recipe that is very flexible—it can really be made with almost any veggies, depending upon which ones you like. With this in mind, for this particular one, I would recommend using some fresh garlic, summer squash, Swiss chard, and tomatoes. We also add onions to almost everything we cook.

            Begin by putting some olive oil in a pan with onions and garlic, and a little salt and pepper. As the onions begin to caramelize (turning slightly brown), slice up the summer squash and Swiss chard. I like my squash really cooked, so I put that into the pan next, waiting for it to be about halfway cooked before adding the Swiss chard. Once I put the summer squash in the pan, I sprinkled a little Cumin (maybe a teaspoon or so) onto the simmering vegetables, as well as some Paprika (about a half teaspoon). Stir it all together, cooking until you think the vegetables are their best consistency. I kind of like the tomatoes to be added at the very end—but my dad thinks they taste better if you put them in closer to the beginning.

            We usually put on a pot of rice, too—to eat with the veggies once they’re cooked. If you prefer pasta, they taste really yummy on that, too. This one can be eaten right out of the pan—but it also tastes really good the next day as leftovers J.

 

Roasted Tomatoes and Swiss Chard

            This one takes a little bit longer to cook than a stir-fry or slaw, but it’s worth it. It also shouldn’t take too much longer to make. Begin by slicing tomatoes into thirds or fourths, all in one direction (make slices, not chunks), and laying them down in a shallow oven-friendly dish. Pour a bit of olive oil over the top, followed by some balsamic vinegar and salt & pepper. We didn’t have any mushrooms in the house when I was making this, but I think the recipe would taste really good with a few mushrooms sprinkled in with the tomatoes.

            Put the tomatoes in the oven at 350 degrees for about 20 minutes, in the meantime slicing up the Swiss chard. I also added some crumbled Cheddar Cheese, because I can’t resist adding it to all sorts of dishes—I would definitely recommend it. After the tomatoes had been cooking for a bit, I opened the oven and added a layer of Swiss chard followed by a layer of cheese (if you can eat gluten, bread crumbs would taste really good in there, too!).  Let the dish cook for another half hour or so; until the cheese is thoroughly melted and the Swiss chard has a soft texture.

            Let it cool and enjoy it plain or with some rice!

 

Salad Full of Veggies

            We love to eat salads that are mash-ups of a bunch of different vegetables. One that would taste really great (using vegetables from this week’s share) would be to slice up the cucumbers and tomatoes, and sprinkle them on top of some salad. If you have time, boiled and sliced beets would taste really yummy in there, along with lightly sautéed and cooled summer squash.

            Making a simple light vinaigrette is easy, too: just mix together 2 parts olive oil (if you received sunflower oil, it would be yummy in vinaigrette), one part balsamic vinegar, and one part Dijon mustard with a little garlic and some salt & pepper. Voila! Fresh, light, and delicious salad made at home.  

*sidenote: if you like cheese, sprinkling some sharp cheddar on top of the salad would be a tasty touch.

 

Please be in touch if you have any questions, comments, or concerns!

Have a great end-of-the-week,

Olivia, Lori, & Joe

Olivia: olivia@screaminridgefarm.com, 802-461-7487

Joe: joe@screaminridgefarm.com, 802-461-7487

Monday
Jul072014

July 17th CSA Share

Hey Everybody!

            I hope everyone is having a wonderful week! I know we are all loving this weather—it finally really feels like summer (I’m always cold though, so I might have higher standards for what weather feels “summery”). As with every week, we aren’t positive that everything will grow perfectly, and so I can’t give you all a definite list of what you’ll be receiving in next weeks’ share, but we do have a preliminary list. Since we’re really in the middle of the growing season now, it should be fairly close (or hopefully identical) to what you receive.

            Just a few quick reminders:

           It’s getting really warm out, so try to remember to pick up your box as soon as possible, because otherwise your veggies might wilt and/or not look so great once you get there. We keep everything refrigerated for as long as possible—just up until the delivery—but if there are any problems then please let me know! Everything should hold up just fine, but we understand that sometimes things just don’t go as smoothly as we would like.

            Also, don’t forget to order your subs by noon on Monday (the 14th)!! We have to be able to get our orders in to all of our participating producers. If you do forget, though, or there is some problem getting into Farmigo, please just shoot me an e-mail! I am more than happy to go in and change things from my end of things.

            The link to our webstore is here

Remember, if you have credits from putting your share on hold at any point, you can go into the store and order extra goodies to put into your share! Now that things are finally really growing, there are lots of delicious fruits and veggies that you can add.

            Okay, I think that’s everything! Here is the list of what you will be getting:

All Shares (Full Shares and Vegetables Only):

Cucumbers from Screamin’ Ridge Farm

Salad from Screamin’ Ridge Farm

Tomatoes from Wood’s Market Garden

Summer Squash (a.k.a. yellow zucchini) from Screamin’ Ridge Farm

There will be more we just have not confirmed things with the farmers yet. 

 

Full Shares:

Eggs

Bread from Red Hen Baking Company

Sausage from Artisan Meats of Vermont

Sunflower Oil from NuSun  a locally made GMO free cooking oil! We are really excited to be offering this.

 

Substitutions and Extras:

Substitutions for the eggs, bread, and sausage will be available anytime on our webstore until noon on Monday, July 14th.

Egg Substitutions: Choose one of the following:

            Maple Balsamic Vinaigrette from Joe’s Kitchen at Screamin’ Ridge Farm

            BBQ Sauce from Joe’s Kitchen at Screamin’ Ridge Farm

Bread Subsitutions: Choose one of the following:

            Cucumbers from Screamin’ Ridge Farm

            Salad from Screamin’ Ridge Farm

Sausage Substitutions: Choose one of the following:

            Goat Cheese from Willow Moon Farm

            BBQ Tempeh from Rhapsody Natural Foods

Please choose just one sub for each of the three items we are offering substitutions for (the eggs, bread, and sausage). For example, if you don’t want sausage, you can choose either No Eggs—Vinaigrette OR No Eggs—BBQ Sauce, but you cannot get both. ): You can, however, choose substitutions for all three items—No Eggs, No Bread, and No Sausage.

            This is kind of confusing, please give me a call or send an email if you have any questions! I am more than happy to help.

 

Meal Prep Ideas:

            Here are a few quick and easy outlines for dishes that you can make with some of this week’s items.

Fresh Cucumber & Tomato Salad:

            Once it’s far enough into the summer that there are lots of fresh veggies to eat, I like to just have them in elaborate salads a lot of the times. Especially when it’s hot out, it’s nice not to have to cook anything. One of our family favorites is what we call “super-salads”, which would be perfect to make with this week’s share. First, peel one or two cucumbers, and slice them up into bite-sized pieces. If you like the skin on your cucumbers, just skip the peeling step—it’s really just a personal preference thing. Slice up one of the tomatoes, and if you have any almonds or other nuts, those taste really yummy in there too. We usually cut the almonds up too, but if you don’t feel like it, it really won’t make much of a difference (it might just be a little more difficult to pick up with your fork). Once everything is chopped up, put the salad in a bowl and pour all the goodies on top. If you have a full share, we love Willow Moon’s goat cheese on top of our salads as well. I would definitely recommend not mixing everything up—that way all of the extra stuff doesn’t just sink to the bottom of the salad bowl and get lost. Serve the salad, and then pour a little vinaigrette on top—yum! An easy and healthy addition to your meal. 

Squash Medallions:

            I was messing around in the kitchen last week when I stumbled across something that tasted pretty delicious. To begin, slice up the squash into medallions that are about a quarter of an inch thick. Put a bit of olive oil (or sunflower oil, if you’re a full share), in the pan. Sprinkle a little cumin (maybe a teaspoon, at most two) and paprika (probably half of a teaspoon to a whole teaspoon) into the oil, and stir it around a bit with a spatula so the spices are evenly spread. If you don’t have cumin and paprika, a curry powder would work just as well. Give the oil a minute or two to heat up—this lets the oil soak up the flavors. Then, place the slices of zucchini into the pan, and let them cook until slightly browned. Once they seem pretty cooked on one side, use a spatula to flip them all over to the other side. Let them cook until this side is browned as well. I sprinkled a bit of salt on them while they were browning, as well. Once they’re about to be done, sprinkle a little goat cheese on top—however much looks good to you. Let the cheese get a bit melty, and then take them out of the pan and enjoy!

Olivia, Lori, & Joe

Olivia: 802.461.7487, olivia@screaminridgefarm.com

Joe: 802.461.5371, joe@screaminridgefarm.com

Sunday
Jul062014

Bursting with VEGGIES!

Everything is growing really quickly here, and it’s about time! We have been rushing to be able to keep up with it all.

The tomatillos, which were looking a little scraggly the last time I posted a picture of them, are really starting to fill out. In a couple more weeks, we should be able to harvest them!

The eggplant is also coming along really beautifully. We can’t wait to put it into vegetable stir fries—and, of course, the frying pan J. One of our favorite summer treats is deep-fried eggplant, which we can share the recipe for in another few weeks, once it’s ready to eat.

The swiss chard is looking gorgeous, too. Our favorite way to eat it is just sautéed in a pan with some olive oil, a little garlic, and salt & pepper. It tastes great with just about every other vegetable, so if you want to throw some more stuff in the pan, I'm sure it would taste good.

I hope everyone is having a great week! Stay in touch