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Entries in stir fry (6)

Thursday
Sep252014

September 25 CSA Share Contents

Hello Everyone!

            Well, the summer is wrapping up—this week will be the second to last share. :( Hopefully everyone has enjoyed this summer as much as we have! Here is the final contents list for this week’s box.

All Shares (Full Shares and Vegetables Only):

Haruki Turnips from Screamin’ Ridge Farm

Carrots from Bear Roots Farm

Potato from Bear Roots Farm

Tomatillos from Screamin’ Ridge Farm

Cilantro from Screamin’ Ridge Farm

Iceberg Lettuce from Screamin’ Ridge Farm

Napa Cabbage from Screamin’ Ridge Farm

Peppers from Screamin’ Ridge Farm

 

Full Shares Only:

Bread from Red Hen Baking Company

Eggs

Broccoli from Screamin’ Ridge Farm

 

Dinner Ideas:

            Here are a few quick ideas for what to make with this week’s share. Keep in mind that they’re just ideas—feel free to add or remove ingredients! 

Roasted Root Veg

            Chop up the potatoes and carrots into similarly sized pieces, and put them in an oven-safe pan with a little olive oil, salt, and pepper. We usually add a bit of onion or garlic to just about everything we cook, as well. Throw the pan in the oven at 350 for 15-20 minutes, or until the vegetables are soft.

If you want to give the dish a south-western flare, peel and add a few tomatillos to the pan, too. They’ll get nice and soft, and when you pull the pan out of the oven just stir the dish up. Add a little of your favorite hot sauce, or some cheddar cheese. 

Cabbage and Turnip Stir Fry

            The secret about turnips (and many other root vegetables) is that their greens are delicious and edible. One of the tastiest ways to eat turnip greens is sautéed in a pan. If you grab to base of the greens and twist, you should be able to rip them off of the roots. Slice up the turnip greens and cabbage into thin ribbons, and put them in a pan with a little olive oil. As you’re stirring that up, you could add some carrots or the turnips themselves. Sprinkle a little salt and pepper on it, and maybe throw in some tempeh or chicken. While that’s cooking, put some rice on the stove—once the vegetables are wilted and ready to eat, serve them on top of some rice.

Verde Sauce

            Here is the link to tomatillo verde sauce, which we gave a recipe for a few weeks ago. It’s delicious on rice and beans, or in a vegetable  stir fry. http://screaminridgefarm.squarespace.com/imported-20120225173630/2014/8/25/tomatillo-verde-sauce.html

Egg Rolls

            This recipe is a bit more time-consuming than some of our others, but if you’re feeling up to the work, it’s delicious! Here is the link to the recipe: http://screaminridgefarm.squarespace.com/imported-20120225173630/2013/1/27/stir-fry-share-6-on-thurs-jan-31.html 

            Hopefully everyone’s share pick-up goes smoothly this week! I’ll be in touch within the next two days to let you all know what the approximate contents of next week’s share will be. Let me know if you have any questions or anything! I want to make sure that the year ends on a good note.

            Thanks! 

Joe, Lori, and Olivia

Tuesday
Sep162014

September 18 CSA Share

Hey Everyone,

            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:

Eggs

Bread from Red Hen Baking Company

Roasted Tomato in Olive Oil from Joe’s Kitchen at Screamin’ Ridge Farm

Dinner Ideas:

            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

            Corn

            Beets

            ½ an Onion, chopped very small

            Olive oil

            Mustard

            Balsamic Vinegar

            Thyme

            Salt

            Pepper

            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

            Onion

            Beets

            Potatoes

            Garlic

            Olive oil

            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

            Cabbage

            Pepper

            Garlic

            Sunflower oil

            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!

Thanks,

           Olivia, Lori, & Joe

Olivia: 802.461.7487, olivia@screaminridgefarm.com

Joe: 802.461.5371, joe@screaminridgefarm.com

Wednesday
Aug272014

August 28 CSA Share!

Hey Everyone!

            We’ve figured out the details for what you will each be receiving in your CSA boxes tomorrow. Also, at the bottom of the lists, we wrote out a few quick suggestions for what to make with this week’s veggies.

All Shares (Full Shares and Vegetables Only):

Head Lettuce from Littlewood Farm

Pole Beans from Screamin’ Ridge Farm

Garlic from Screamin’ Ridge Farm

Kale from Screamin’ Ridge Farm

Eggplant from Screamin’ Ridge Farm

Sweet Peppers from Screamin’ Ridge Farm

Tomato from Screamin’ Ridge Farm

Summer Squash from Screamin’ Ridge Farm

Napa Cabbage from Screamin’ Ridge Farm

Full Shares Only:

Bread from Red Hen Baking Company

Eggs

Charentais Melons from Screamin’ Ridge Farm

 

        Recipe Ideas:

            Stir Fry

            Begin by dicing up the pole beans, peppers, and eggplant. Once everything is chopped, set it aside and put a pan on the stove. Pour some sesame oil into the pan, and throw in some chopped garlic. Once that is warm, pour in all the veggies, and stir them around. Last, add some of the napa cabbage and let that cook as well. This dish is fast and easy, and it tastes delicious by itself, or with rice or pasta. Sometimes we also stir fry a few eggs to add into the pan at the end, or we’ll throw in frozen baby peas.

            Refreshing Summer Veggie Salad

Pull out your summer squash, tomato, bell peppers, and kale. Slice the kale into thin ribbons, and dice everything else fairly small. In a large bowl, mix all of the vegetables along with some salt, pepper, olive oil, parmesan cheese, and lemon juice. Let it sit for 20 minutes or so, allowing the ingredients to soak up the flavors. If you prefer your vegetables hot, this salad would also taste delicious with cooked veggies, either hot or chilled.

            Hopefully everything will go smoothly tomorrow with your deliveries! Let us know if you have any questions, or problems with your share tomorrow. I’ll be around all day to help!

Thanks,

Olivia, Lori, & Joe 

Thursday
Jun262014

June 26 CSA Share

Hey Everybody!

            Just checking in to let you all know that we finalized the contents of this weeks’ CSA. I also wanted to make sure to remind you that there will be no CSA Share next week—the week of July 4th. We will, however, be up and going every other week this summer!

            Alright, here is the list of goodies you will be receiving this week:

All Shares (Full Shares and Vegetables Only):

            Basil from Harthshorn Farm

            Salad (also from Harthshorn Farm)

            Tomatoes from Wood’s Market Garden

            Strawberries from Wood’s Market Garden

            Summer Squash from Screamin’ Ridge Farm

            Garlic Scapes (also from Screamin’ Ridge Farm)

            Swiss Chard from Bear Roots Farm

 

Full Shares Only:

            Bread from Red Hen Baking Company

            Eggs

            Romesco from Joe’s Kitchen at Screamin’ Ridge Farm

 

Yum! Everything is finally starting to really kick off, we should be getting lots of new veggies every week.

Meal Prep Ideas:

Here are a few quick suggestions for how to eat a few of this weeks’ items.

 

Curried Cauliflower Stir-Fry:

We love making curry at our house—probably in large part because it’s almost impossible to mess up! Depending upon whether you prefer spicy, not-so-spicy, full-flavored or more mellow, you can really adjust the taste of your curry to be whatever you’d like. We usually heat up a skillet with some olive oil, onions, and curry powder (or any other spices, like dried ginger or cumin) and wait for it to start sizzling. Then chop up the cauliflower to-taste, and throw it in the pan! I love putting swiss chard in with curry, too, because aren’t more vegetables always tastier? (If you’re going to put the scallions in, though, I’d to it closer to the end so they retain their taste and texture). Summer squash would taste great in here too!

While you have some rice cooking on a back burner, just continue to stir around the veggies, making sure to taste them as you go, and maybe adjust your flavoring. Another thing that we really like to add, at the very end usually, is coconut milk. It really fills out the curry (and can adjust for too much of any spices!).

Roasted Squash and Salad:

One of the best ways to each zucchini/summer squash is sliced (about a quarter of an inch thick) and roasted on the grill for a bit, just until nicely browned. Though zucchini pretty much can taste good in anything, cooking it on the grill is nice because it really allows you to specifically taste the zucchini itself, something that can be pretty easily overpowered by putting it in with a lot of other ingredients. And we love to eat grilled veggies with a salad that’s a medley of different things—from this weeks’ share, maybe throw some tomatoes, scallions, and strawberries in there, with a bit of almonds sprinkled on top.

 

We’ll be in touch!

Have a great weekend, and be sure to let me know if you have any questions or anything else to say! I’m happy to help, and we always appreciate suggestions/comments of every kind.

 

Thanks!

Olivia, Lori, & Joe

            Please contact me (Olivia, Joe’s middle daughter), or Joe if you have any questions or concerns.

Olivia: 802.461.7487, olivia@screaminridgefarm.com

Joe: 802.461.5371, joe@screaminridgefarm.com

Friday
Jan172014

Stir-Fry Share (Winter CSA #5)

Now that we’re on the other side of the winter solstice, we are starting to feel ready for spring. Or maybe we’re just getting tired of eating a little too much. Or more likely, tired of our pants inexplicably shrinking in the wash even though they’re 2 years old.

Whatever the reason, it feels like a good time for a delicious and not-so-heavy stir-fry share.

Dates

The upcoming CSA pickup is Thursday, Jan. 23

Orders subs and extras from now until noon on Monday Jan. 20.

Stir-Fry Share Contents

* Eggs from Donald in Moretown

Citrus Herb Stir fry sauce from Joe’s Kitchen

Tempeh from Rhapsody Natural Foods

Napa cabbage from the Farm at VYCC (Richmond, VT)

Diakon Radish from the Farm at VYCC

Carrots from Kingsbury Market Garden

Onions from Blackwell Roots Farm

Carolla Potato from Blackwell Roots Farm

Head lettuce from from Green Mountain Harvest Hydroponics

Fresh Basil from from Green Mountain Harvest Hydroponics

Fresh Spinach from Screamin’ Ridge Farm

Head Garlic from Highland Gardens

Miso Soup from Screamin’ Ridge Farm

Substitutions

No Eggs: Choose Tofu from from Vermont Soy or Frozen spinach from Screamin’ Ridge Farm

Stir Fry Preparation Suggestions

We usually have one stir-fry share each CSA season, so these instructions are pretty much the same as in previous seasons, just tweaked to include the vegetables in your boxes this week. Note that you should feel free to use a little or a lot of each vegetable and to add and/or remove items from your stir fry. For example mung-bean sprouts would be a great addition, and when we make stir-fry, we leave out the garlic if our garlic-sensitive daughter is at home.

  • Cook some rice and set it aside. (Left-over rice or rice that you have cooked a day or two ahead of time is totally fine for this recipe, but warm it up before you cook the vegetables.)
  • Wash, then chop the following vegetables to small dice size: Napa cabbage, onion, daikon, carrots
  • Finely chop 1-2 garlic cloves
  • Lightly chop the spinach and basil
  • Cut the tempeh in half, then cut each half into thin slices
  • Cook 2–3 scrambled eggs in 1–2 teaspoons of sesame oil. Set aside.

Heat up a large skillet and add a couple of tablespoons of vegetable oil. When hot, add the onion, cabbage and finely chopped garlic. Cook until just tender, then add carrots, daikon, basil, and spinach and continue to cook on high heat until the spinach is thoroughly wilted. If you have them, add a generous handful of frozen baby peas as well. The carrot and daikon will still be pretty firm—if you prefer them to be cooked more thoroughly, you can add them at the very beginning and cook until tender. The spinach and basil, however, need only a couple of minutes cooking time.

Add about 1.5 cups cooked rice, the sliced tempeh, and the egg to the vegetables and stir. After a couple of minutes, add about half the container of Stir-Fry Sauce and continue heating until everything is really hot. This makes a big, quick, family meal.

How about that lettuce in mid January?!

Real lettuce and fresh basil in the middle of the winter? From the Mad River Valley, Vermont, not California or Mexico? Yes. Thanks to Dave Hartshorn and partners of Green Mountain Harvest Hydroponics. Seven Days describes their operation here and we are lucky to have some of this great produce in our CSA boxes.