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Saturday
Mar292014

Spring (Finally!!!) Share #10

Hi Folks,

Well we are finally coming to the end of winter, I think. Looking at snow coming down right now that is supposed to become a sloppy wet mess for the rest of the weekend. This is our last share until we start up again on June 12th. Between now and then we use the time to get the farm up and running and shift gears into all the vegetables you like so much. I want to thank all of you for participating this winter and hope you enjoyed all the food we supplied. This has been one of the coldest and hardest winters I have experienced. A number of my farming friends have made the same claim and mentioned how difficult it was to do any winter production this year.

This last share is a simple one and we have tried to focus on fresh greens to help you shake off this winter mind set.

The one culinary idea I would like to suggest is to take the cabbage and remove the core, Then cut it into 3-4 wedges, sprinkle it with salt, pepper, and a bit of caraway seed. Drizzle with olive oil, and squeeze the juice of one lemon over it. Slide this into a baking dish into an oven at 350 degrees and roast it until tender. An easy great way to enjoy cabbage!

A final spring suggestion for those extra potatoes…..wash them and bake them with the skin on. When done load them with your favorite ingredients, classic baked potato. The other idea is to bake them and then just throw them in the fridge. When you want to make a salad, take one out and peel the skin off and dice the cold potato into your salad. Add vinaigrette and some fresh sliced shallot.

 

Please consider joining us for the summer season.

Thank you 

Lori & Joe

Thursday
Mar132014

Stew Share (#9)

Well nothing like a “classic” March snow storm to get us back into the kitchen. Next week we are featuring Gaylord Farm Chuck Roast. We will marinate it with fresh herbs, red wine and garlic. This is a great chance to use up your root veg and make a big batch of hearty beef stew. Our vegetarian members can do a similar stew with a slightly different technique using plain tempeh from Rhapsody Natural Foods.

Summer CSA shares are up and running on our website. Check out the schedule and what we are planning for contents for this summer. http://www.screaminridgefarm.com/joes-summer-csa/ Joey Klein at Littlewood farm in Plainfield will be growing sweet corn for us and we are sourcing strawberries and blueberries already. I have some nice cantaloupe varieties picked out and we are happy to to start supporting a couple of new young farm operations on the area.  A few of our delivery sites are in flux but we will still offer very convenient locations and workplaces around Montpelier. If you’re ready to sign up, that would be great! As you know, the concept of a CSA is to help the farmer with early season expenses to get the farm off to a strong start—then the farm helps you out later in the season with big boxes of food that was just pulled out of the field, and tastes like it. Items on the Screamin’ Ridge Farm wish list are seeds, compost, potting soil, biological controls (lacewing larvae and nematodes), oh and more seeds! 

Next pickup in Thursday March 20, Order subs until noon Monday, March 17.

Here is what you can expect in next week’s share—subs available for items with an asterisk. 

*Eggs from Moretown

*Bread from Red Hen Baking Company

*Chicken Stock from Joe’s Kitchen at Screamin’ Ridge Farm

*Red Wine Marinated Beef from Gaylord Farm

Potatoes from Blackwell Roots Farm

Onions from Kettlesong Farm

Shallots from Blackwell Roots Farm

Carrots from Kingsbury Market Garden

Beets from Kingsbury Market Garden

Parsnips from Littlewood Farm

Rutabagas from Blackwell Roots Farm

Garlic from Highland Gardens

Fresh Spinach from Screamin’ Ridge Farm

Fresh Kale from from Green Mountain Harvest Hydroponics

Substitutions Available this Week

Substitutions are available on our web store any time until noon on Monday March 17.

If you miss the window, call and we’ll do our best to accommodate you.

Please note that we offer you a choice of substitutions whenever we can, so you may see two options—please choose just one.

No Eggs: Choose fresh goat cheese from Willow Moon Farm or Tofu from Rhapsody Natural Foods

No Bread: Choose an extra bag of fresh spinach from Screamin’ Ridge Farm or Maple Vinaigrette from Joe’s Kitchen at Screamin’ Ridge Farm

No Chicken Stock: We’re offering Roast Vegetable Broth from Joe’s Kitchen at Screamin’ Ridge Farm

No Beef: Choose plain tempeh from Rhapsody Natural Foods or 8 oz. of Alaskan salmon filet from Seafood Producers Cooperative

 

Preparation Suggestions

Winter Stew

Stew in our house is a fairly easy process. We have a large cast iron Dutch Oven and like to get it started on the stove top and then. If you don’t have an oven-proof pot, then you use a thick-bottomed pot if possible.

Peel and prep all your root veg Onions, carrots, parsnips, rutabaga by cutting it into fairly large pieces (about 1 inch by 2 inches). Quarter the potatoes (but they will go in a little later, so you can prep them once you get all the rest started). Chop your garlic and have it ready to add to right after you have browned the beef.

In a really hot pot (just starting to smoke) pour in a little olive oil and then add the drained beef (keep the marinade you will add it a little later). Sprinkle about 2 tablespoons of flour onto the beef and let it sizzle on high heat for about 2 minutes before you stir the beef. You are trying to brown it a bit and it is a common mistake to stir things too much. Next add the the onions and let them brown a bit as well. Then throw the garlic in and wait about a minute, then pour in the marinade from the beef and about 1 cup red wine. Stir, then add the rest of your root vegetables, except the potatoes. At this point I like to add about ¼ cup of tomato paste. Stir well to coat everything, then add enough water to just cover. Bring to a boil and add the quartered potatoes (by adding them last, they hold up and do not disintegrate into the stew). Now either turn down the heat and let the stew simmer until everything is tender or, if you have an oven proof pot, put the lid on and and let it finish in the oven at about 325 degrees. I like to wait and add salt and pepper at the end. That way as the liquid reduces the stew does not become over seasoned.  Season to taste with ground black pepper and salt.

Serve with bread and spinach salad.

Beets

Just put your beets in a pot with enough water to cover them and let them simmer until they slip off your knife point. Let them cool, then the skin should just slide off. These are great diced really small and tossed with the fresh spinach and some thinly sliced fresh shallots. Use our Maple vinaigrette and plenty of fresh ground black pepper. Slices of toasted red hen bread and you have a great lunch! You can always add a bit of hard boiled egg as well.

Alternatively, slow roast them in the oven instead. Either way, they’re delicious and full of iron.

Friday
Feb282014

Pizza Share (#8)

The days are longer and the sun is more intense even if the temps are still in single digits outside. Greenhouses smell like spring on a sunny day.  We have started irrigation in them to get the overwintered spinach out of dormancy. Tomato, pepper, and eggplant seeds get started this week in the seedling shed. Yes it’s time to start thinking about summer!  Our Summer CSA will start on June 12th this year. Signups are open and there is plenty of information here. We are also offering a new "Just Vegetables" share this summer. It is a more traditional CSA share with only the best summer vegetables in it. Our members who purchase this share will still be able to add items using our online store if they wish.

Green Mountain Harvest Hydroponics is once again supplying some beautiful and awesome-tasting head lettuce and bok choi from their sustainably-heated greenhouse in Waitsfield, Vermont. You may know Dave; he has been running Hartshorn Farm on Rt 100B in Waitsfield for many years. The farm is certified organic.

Here is what you can expect in next week’s share

subs available for items with an asterisk

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

* Eggplant Spread from Joe’s Kitchen at Screamin’ Ridge Farm

*Pizazz x 2 from  Red Hen Baking Company

*Alaskan Salmon Filet

*Eggs from  Moretown

Carrots from Kingsbury Market Garden

Fresh Spinach from Screamin’ Ridge Farm

Garlic from Highland Gardens

Head Lettuce from Green Mountain Harvest Hydroponics

Bok Choi from Green Mountain Harvest Hydroponics

Onions  from Blackwell Roots Farm

Potatoes from Blackwell Roots Farm

Next delivery is Thursday March 20th.

Substitutions Available this Week

Substitutions are available on our web store any time until noon on Monday February 3. (http://www.farmigo.com/store/joescsa).

If you miss the window, call and we’ll do our best to accommodate you. We place orders with our suppliers Monday afternoon. They need some time to get their product together in order to have it at the Mad River Food Hub Thursday morning when we pack the CSA boxes. That said, however, we can often make late minute changes, and if we have the product, we will!

Please note that we offer you choice of substitutions whenever we can, so you will see two options, but you can choose just one.

No Eggs: Choose Jam from Elmore Roots Nursery or Frozen Broccoli from Joe’s Kitchen at Screamin’ Ridge Farm

No Bread: Get Tofu from VT Soy or Fresh Spinach from Joe’s Kitchen at Screamin’ Ridge Farm

No Eggplant Spread: Sub Maple Vinaigrette from Joe’s Kitchen at Screamin’ Ridge Farm

No Salmon: Choose Ground Beef from Gaylord Farm or Tempeh from Rhapsody

Preparation Suggestions

Winter sugar spinach

We call it winter sugar spinach because all the cold weather makes the spinach in our own passive solar (i.e., unheated) greenhouses thick, chewy, and sweet. It tastes fantastic. And totally different than spinach grown in warmer weather.

We strongly recommend eating it raw—it’s just too good to cook.

Alaskan Salmon

This is wild salmon and tends to be much milder than the farm raised variety. A bit drier as well since it is not fed a high fat diet. A simple great way to prepare it is just simply sautéed on the stove top with a bit of salt and pepper. We usually drizzle a bit of the Maple Vinaigrette over the top, or serve it with a spinach salad.

Eggplant Spread

Last fall when we had a bumper crop of Rosa Bianca Eggplant we sliced them in half and scored them with a knife, drizzled them with olive oil and roasted them. They were packaged and frozen. Now we have pureed them with some parmesean cheese, olive oil, garlic, oregano, thyme, salt, pepper, and lemon. It makes a great spread on your pizzazz or just on some really good bread and eaten cold. We suggest you put it on the pizazz first then the tomato sauce on top. Add a bit of fresh goat cheese just at the end on the pizazz.

New article about our farm

Follow this link below to read the current edition of Edible Green Mountains. Joe’s Kitchen and Joe are featured on page 13.

 

Friday
Feb142014

Breakfast Share (#7) 

Hope you are enjoying the snow! It’s great to finally see a big snowstorm. Joe even tracked a bobcat this morning out of one of the greenhouses. Luckily all of our chickens are are OK, we think she (the bobcat) is probably getting enough to eat from our cat's food bowl in the garage.

We have been trying to get locally made Whizzo Bagels from our friend Anne for a while—we are pretty happy to be finally sending them out to all of you. If you love them (and we think you will), you can get more at Hunger Mountain Coop.

This coming week you’ll receive a “breakfast share”. Get your waffle and pancake recipes out! With local eggs and organic milk, Elmore Roots jam and frozen strawberries, you can even make a broccoli or spinach quiche.

Here is what you can expect in next week’s share—subs available for items with an asterisk.

*Eggs from Moretown

*Organic whole milk from Kimball Brook Farm

*Bacon from Artisan Meats of Vermont

*Whizzo Bagels

Frozen strawberries from Screamin’ Ridge Farm

Frozen broccoli from Screamin’ Ridge Farm

Fresh spinach from Screamin’ Ridge Farm

Carolla Potatoes from Blackwell Roots Farm

Shallots from Blackwell Roots Farm

Garlic from Highland Gardens

Plumberry Jam from Elmore Roots Nursery

Frozen spinach from Screamin’ Ridge Farm

Vinaigrette from Screamin’ Ridge Farm

Substitutions this Week

Substitutions are available on our web store any time until noon on Monday February 17.

If you miss the window, call and we’ll do our best to accommodate you.

Please note that we offer you a choice of substitutions whenever we can, so you may see two options—please choose just one.

No Eggs: Choose fresh goat cheese from Willow Moon Farm or Teriyaki tempeh from Rhapsody Natural Foods

No Milk: Choose black bean burgers from Vermont Bean Crafters or 8 oz. of Alaskan salmon filet from Seafood Producers Cooperative

No Bacon: Choose ground beef from Gaylord Farm or tofu from Rhapsody Natural Foods

No Bagels: We’re offering an extra bag of fresh spinach from Screamin’ Ridge Farm

Preparation Suggestions

Quiche

The classic quiche mix is 2 cups of milk with 4 eggs and 1 tsp salt, ½ tsp pepper. Mix thoroughly by whisking or with an immersion blender. Make a pie shell (or buy one). Sprinkle some thinly sliced shallots into the pie shell along with either broccoli or chopped spinach. Pour the milk mixture over the top and sprinkle with cheddar or Parmesan cheese. Slide into a pre-warmed oven at 350 and bake for about 30 minutes. Similar to baking a cake, insert a pairing knife into the center and it should come out clean when the quiche is ready. When you remove it from the oven let it rest for about 20 minutes before you cut into it.

Hash Browns

Carolla potatoes make great hash-browns. Instead of dicing them just peel the potatoes or wash them well and leave the skin on. Then using the large holes on a cheese grater, grate the raw potatoes into a bowl, then squeeze the water out of them. Add a bit of salt and pepper, one cracked egg, and stir it all together. We usually just make one big hash brown—pour the potato mixture into a preheated cast-iron skillet with some olive oil and cook on medium high heat. While you’re cooking the hash browns on the stove, preheat the oven to 375. When the bottom is golden brown, use a spatula to flip the whole thing over and, then continue cooking it in the oven to finish. Bake for about 30 minutes. It should come out nice and crunchy with a soft center.

Frozen Strawberries

Here are our two favorite ideas for what to do with the strawberries (others like strawberry ice cream and creamy frozen strawberry dessert are kind of a production):

Smoothies—with banana, milk, maple syrup, and still-frozen strawberries

Strawberry sauce for pancakes or waffles—Just put the berries in a pan, start heating, and when they’re about half thawed, add about a quarter cup of water with a tablespoon or two of thickener mixed in. You can use cornstarch or tapioca powder (maybe arrowroot starch?)

Friday
Jan312014

Enchilada Share (#6)

Enchiladas! Or Tacos!  Yes it is that time of the winter when we send you south of the border with an enchilada/taco share. This week’s delivery contains my almost world famous Enchilada sauce and Refried Beans, and Willow Moon Farm’s jalapeno fresh goat cheese.

Instead of potatoes in this week’s share, you’ll receive a nice, super-healthy bag of sweet potatoes.  As usual we have subs for the cheese, eggs, and bread. If you’re a bread fan, however, you’ll find 4 potato rolls from our friends at Red Hen Baking Company. If you like their potato bread, you will enjoy these. They make a great sandwich, plus they stay fresh longer than some of their other rolls.

Green Mountain Harvest Hydroponics is once again supplying some beautiful and awesome-tasting head lettuce and baby kale from their sustainably-heated greenhouse in Waitsfield, Vermont. You may know Dave; he has been running Hartshorn Farm on Rt 100B in Waitsfield for many years.

Here is what you can expect in next week’s share—subs available for items with an asterisk.

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

Refried Beans from Joe’s Kitchen at Screamin’ Ridge Farm

*Jalapeno Goat Cheese (mild) from Willow Moon Farm

*Rustic Rolls from Red Hen Baking Company

*Eggs from a farmer in Moretown

Carrots from Kingsbury Market Garden

Parsnip from Kingsbury Market Garden

Fresh Spinach from Screamin’ Ridge Farm

Garlic from Highland Gardens

Head Lettuce from Green Mountain Harvest Hydroponics

Kale from Green Mountain Harvest Hydroponics

Shallots from Blackwell Roots Farm

Sweet Potatoes from Burnt Rock Farm

Frozen Peppers from Joe’s Kitchen at Screamin’ Ridge Farm

Next delivery is Thursday February 6th.

Substitutions Available this Week

Substitutions are available on our web store any time until noon on Monday February 3.

If you miss the window, call and we’ll do our best to accommodate you. Weplace orders withour suppliers Monday afternoon. They need some time to get their product together in order to have it at the Mad River Food Hub Thursday morning when we pack the CSA boxes. That said, however, we can often make lat minute changes, and if we have the product, we will!

Please note that we offer your choice of substitutions whenever we can, so you will see two options, but you can choose just one.

No Cheese: Choose Jam from Elmore Roots Nursery or Black Bean Burgers from Vermont Bean Crafters

No Bread: Get Carolla Potatoes from Blackwell Roots Farm or Maple Vinaigrette from Joe’s Kitchen at Screamin’ Ridge Farm

No Eggs: Choose extra spinach from Screamin’ Ridge Farm or frozen Swiss chard from Joe’s Kitchen at Screamin’ Ridge Farm

Preparation Suggestions

Winter sugar spinach

We call it winter sugar spinach because all the cold weather makes the spinach in our own passive solar (i.e., unheated) greenhouses thick, chewy, and sweet. It tastes fantastic. And totally different than spinach grown in warmer weather.

We strongly recommend eating it raw—it’s just too good to cook. This week, we suggestion stuffing a few leaves of spinach into warm corn tortillas with refried beans and warm enchilada sauce. Oh and  don’t forget the cheese!

Parsnips

Parsnips are a new root vegetable for this week. They are sweet and tasty when peeled and cut into ¼ inch thick rounds. Toss with a bit of olive oil, season with salt, and roast in the oven at 350 until tender and brown.  Great together with sweet potatoes.

Making Enchiladas

If you’ve been with us for a while, hopefully you know what to do! If not here is a link to some enchilada-making ideas

Joe is on VPR! And a Photo from the Farm Show

Maybe you heard Joe on VPR today. In case you missed it, here is a link

We were at the Vermont Buy Local Market on Wednesday. It’s put on by the VT Agency of Agriculture Food and Markets in conjunction with the Vermont Farm Show as part of "Consumer Night". We snapped a cute, but blurry photo of some Agency of Ag staffers and a NOFA-VT employee enjoying our new soup: Thai Carrot Ginger.

Too blurry? Sorry about that! This was at the end of the evening and everyone was pretty tired and happy to be winding down and having something good and warm to eat.