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Tuesday
Jul292014

Recipes & Final Contents (for July 31st CSA)

Hi Everyone,

            We have finished putting together this weeks’ boxes. :) There’s going to be lots of tasty vegetables.. Also, if you’re having trouble thinking of what to cook this week (or just looking for inspiration), I wrote out a couple quick ideas underneath the list of produce for this week.

            The last thing I wanted to mention is that many of you have farmigo credits from putting your shares on hold. If you’ve put (or are going to put) your share on hold at all this season, I should have already credited your account. You can add extra things to your box from our online web store. If you have any questions or problems, please let me know! I’m happy to help, and it’s easy for me to fix things in farmigo. Below is the list of what you’ll be receiving this week!

 

All Shares (Full Shares and Vegetables Only)

Tomato Screamin’ Ridge Farm

Green Beans Screamin’ Ridge Farm

Bell Peppers (sweet) Screamin’ Ridge Farm

Summer Squash Screamin’ Ridge Farm

Cucumbers Screamin’ Ridge Farm

Head Lettuce from the Farm at VYCC

New Potato from Bear Roots Farm

 

Full Shares Only

Bread

Eggs

Vinaigrette from Joe’s Kitchen at Screamin’ Ridge Farm

Spinach and Goat Cheese Dip from Joe’s Kitchen at Screamin’ Ridge Farm

 (using spinach from Screamin’ Ridge Farm and goat cheese from Willow Moon Farm)

 

Dish Ideas

Here are a few quick suggestions for what you can make with this week’s produce. I try to keep the recipes pretty friendly to all eaters, but feel free to add cheese/meat/gluten to any of these recipes, I’m sure it would taste good!

 

Super Salad

            This one is really quick, but also well known for how delicious it is. In our house, we pretty much call any salad that has more than one vegetable a super-salad, in case you were wondering why we call it that. Anyways, chop up the head of lettuce, a cucumber, and a bell pepper. However much you want to chop up all of them is really a preference thing—we like our lettuce pretty big and everything else chopped up very small.

            Once you’ve mixed the pepper and lettuce, grab a small handful of green beans (or more if you want) and chop them up to put in the salad as well. Finally, chop up some tomato and sprinkle it on top!

            We also love to add chopped almonds, goat cheese, and fruit (like maybe some strawberries or apples) to our salads. If you have time, one or two hard-boiled eggs diced and sprinkled on top is also really yummy. I would just recommend using a simple vinaigrette, but it really depends on preference what kind of dressing would taste best.

Tomato, Potato, and Squash Egg Dish

            One of our favorite ways to eat eggs is to bake them in the oven with a bunch of vegetables to make a frittata (or, as we call it, an egg dish). I think that some of this week’s vegetables would taste especially delicious in one of these.

            Begin by cutting up an onion into fairly small rectangles, and putting that into a pan with some olive oil. We always use cast-iron skillets, but really all you need is any pan that is oven-safe. While the onion is cooking, rinse and chop up the new potatoes. I would recommend chopping these up pretty small, too, so that they can cook faster. While the potatoes are cooking, chop up a half to a whole bell pepper, and throw that in the pan. Let this cook, and grab a medium sized bowl. Depending upon the number of people you’re trying to feed, put between six and nine eggs in the bowl (as a point of reference, when we make it for four people, we use six eggs probably, and eight or nine if there are five of us).  Add a bunch of salt and pepper to the eggs, and then whisk them until they are nice and scrambled. Preheat the oven to 350.

            Before you pour the eggs into the vegetables, I would add some tomato as well, and chop up a little cheese (cheddar) to sprinkle on top of it all. Once you’ve stirred in all the vegetables you want, turn off the stove, and pour the eggs into the pan. It’s totally fine if the vegetables aren’t cooked yet—they will finish cooking in the oven. Right before you put it in to bake, I would recommend that you sprinkle some cheese on top.  Let it bake for 20-30 minutes, or until it is solid and nothing sticks to your fork when you stick it in.

            A lot of times we eat it with a little hot sauce or salsa, yum! It also tastes really good with pesto (in it or on top of it), and pretty much anything else you want. We love this recipe because we have yet to find a combination that doesn’t taste good. :)

Steamed Green Beans

            We love to eat green beans either steamed (just put a little water at the bottom of a pot and keep the lid on until cooked) or sautéed. When sautéing them, I would recommend using butter—I just think it tastes the best (olive oil tastes good too, though). Either way that we cook them, we usually put salt, pepper, and a bit of lemon juice on top. These take maybe ten or fifteen minutes to make, and are always delicious!

Rice with Fresh Veggies

            Before I get started—this would also taste really good on fresh pasta, with cheese or some sausage. It also tastes really good with brown rice.

            While either your pasta or your rice is cooking, chop up an onion and maybe a clove or two of garlic. Put it in a pan with some olive oil, and a little salt and pepper. Chop up the tomatoes and summer squash, and put them in the pan with the olive oil and onions. Let it cook for 10-20 minutes, or until the vegetables taste good to you. Pour over the top of hot rice or pasta, and enjoy!

 

Please remember to keep in touch! If you have any questions or anything else to say, let me us know. We want you to have the best CSA experience possible!

Have a great week,

Olivia & Joe

Friday
Jul252014

July 31st CSA Share!

Hello All,

            Wow! The summer is slipping by so quickly—I can’t believe that it’s almost August already. As the summer comes to a close, please remember your credits! You may have some credits that carried over from past CSA seasons, or you will have credits if you have put your share on hold at all this summer. The trick about seeing your credits is that you have to actually go to the “store” on farmigo. They (for some reason) don’t show up when you just log in and view your account.

            These extra credits can be used to put extra items in your box—such as meat, bread, cheese, or extra veggies. If you miss the Monday deadline, please just shoot me an email! We can usually fix things from our end up until a few days before drop off.

            I have a few other quick reminders before we get to the list for next week’s box contents. The first (and most important) one is that you should use your credits! Almost everyone has put his or her share on hold for at least one week this summer. Even if you haven’t gotten to the week that you won’t be here, I have already added the credit onto everyone’s account so that you can use them up. It’s kind of weird, but the credits will only show up once you’re logged into your account and in the store. If you have any problems with this, or questions about it, let me know! It’s easy for me to fix things from my end of things. When picking up your shares, try to keep in mind that things will go bad pretty quickly in this humid (and hot) weather. Try to be at your pickup sites as early as you can! And try to remember to return boxes, as we will use them again.

            All right, I think that’s everything that I wanted to remind you to do. We haven’t gotten in touch with all of our growers yet, but we have a preliminary list of what to expect. If you want to substitute any of the items, please remember to do so (at our web store) by noon on Monday, the 28th.

 

All Shares (Full Shares and Vegetables Only)

Tomatoes from Screamin’ Ridge Farm

Green Beans from Screamin’ Ridge Farm

Garlic from Screamin’ Ridge Farm

Bell Peppers from Screamin’ Ridge Farm

Summer Squash from Screamin’ Ridge Farm

Cucumbers from Screamin’ Ridge Farm

Salad or head lettuce (we aren’t positive which—haven’t quite gotten this order in place yet!)

New Potato from Bear Roots Farm

 

Full Shares Only

Bread from Red Hen Baking Company

Eggs

Vinaigrette from Joe’s Kitchen at Screamin’ Ridge Farm

Spinach and Goat Cheese Dip from Joe’s Kitchen at Screamin’ Ridge Farm

 (using spinach from Screamin’ Ridge Farm and goat cheese from Willow Moon Farm) 

Substitutions and Extras

            Substitutions and extras (to be bought with your farmigo credits) will be available at our web store any time until noon on Monday, the 28th.

Bread Substitutions: Choose one of the following:

            No Bread—Extra Tomatoes from Screamin’ Ridge Farm

            No Bread—Kale from Screamin’ Ridge Farm

Egg Substitutions: Choose one of the following:

            No Eggs—Rhapsody Tempeh from Rhapsody Natural Foods

            No Eggs—Marinated Feta from Willow Moon Farm

Dip Substitutions: Choose one of the following:

            No Dip—Extra Bell Peppers from Screamin’ Ridge Farm

            No Dip—Extra Green Beans from Screamin’ Ridge Farm 

I will be in touch early next week with a confirmed list of what you guys will be getting in your boxes. Please let me know if you have any questions, problems, or concerns! We hope you all have a wonderful weekend, and keep in touch!

Thanks,

Olivia, Joe, & Lori

Olivia: 802.461.7487, olivia@screaminridgefarm.com

Joe: 802.461.5371, joe@screaminridgefarm.com

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

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