We’ve got a final list for what you will all be receiving in this week’s share. I also wrote out a few quick ideas for what you can make with all your veggies! Please let us know if you have any problems or questions about this weeks share.
All Shares (Full Shares and Vegetables Only):
Salad Mix from Screamin’ Ridge Farm
Garlic from Screamin’ Ridge Farm
Peppers from Screamin’ Ridge Farm
Cabbage from Littlewood Farm
Potato from Bear Roots Farm
Onion from Bear Roots Farm
Corn from Littlewood Farm
Beets from Bear Roots Farm
Full Shares Only:
Bread from Red Hen Baking Company
Roasted Tomato in Olive Oil from Joe’s Kitchen at Screamin’ Ridge Farm
Here are a few quick ideas for what you can make with your share this week. Feel free to add your own ingredients, though. :)
Corn and Beet Salad
½ an Onion, chopped very small
We love to eat our beets cold! Boil your beets in the morning or afternoon, and when they’re done (they should slide off your knife when you stick it through them), rinse them in cold water, and then put the pot in the fridge to cool. Either boil your corn or grill it, and then slice it off the cob as close as you can. Put the corn in a bowl, along with the peeled and chopped beets. Cut up about half of an onion small (or more if you like onions--we sometimes caramelize and cool them), and mix all the vegetables together. Then in a small bowl make a vinaigrette with the salt, pepper, olive oil, mustard, and balsamic—about two thirds olive oil and one third balsamic, with two or three big spoonfuls of mustard. Pour it over the vegetables, and sprinkle some thyme in as you mix it. Let it sit in the fridge for half an hour to an hour so the flavors can soak in.
Roasted Root Veg
Salt & Pepper
Peel your beets and onion, and slice them up along with the potatoes. Put them in a pan with some olive oil. If you don’t have any oven-safe pans, you can just pour your seasoning cold over your chopped vegetables, and put them in a pan in the oven. Otherwise, just brown the vegetables slightly, and then put the pan in the oven at 350. After 20-25 minutes, they should be soft and ready to take out of the oven. Maybe sprinkle a little cheese on top. Enjoy!
Cabbage and Pepper Stir Fry
Salt & Pepper
Slice up the cabbage into thin ribbons, and cut up the pepper into squares. Put your oil, peppers, and cabbage into the pan and let it cook for 10 minutes or so, depending on how much you like to cook your vegetables. We sometimes add a little soy sauce or hot sauce (or both) at the end. Add the garlic when your vegetables are about half way cooked. We like to serve it on rice, but it’s also yummy by itself, or with a little tofu in it!
I hope that everyone’s share delivery goes smoothly this week! Please let us know if you have any problems or questions.
Have a wonderful week!
Olivia, Lori, & Joe
Olivia: 802.461.7487, firstname.lastname@example.org
Joe: 802.461.5371, email@example.com