The two new partner shares being offered this winter have been whole-heartedly received. While the cheese shares quickly sold out, the Sweet Share can still be added easily. If you want to add one, just give Liz a shout via email or phone.
Again this season, the shares come to you in those re-useable cloth bags. Please return the one from this week, the next time you pick up. If you forget next time, then you can just return two bags the next, next time. Bags going out, bags coming in - the steady ebb and flow of them is what we need. Thanks in advance for the efforts this will require from you. And one other housekeeping item to explain is the procedure if there is a problem when you pick up. The 1st line is to ask your host for assistance or clarification. If your host can’t fix the problem, then call us. Read carefully and please do not take an item if your name is not on that list. Remember to check your name after you have all of the items that are yours.
Thanks in advance for your trust and support of our farm and our combo partners. You can ‘like’us on Facebook and ‘follow’ us on Twitter now. Links to those as well as the blog are on the 2nd page of this newsletter. Thanks again and have a great week!
Becky (Kip, Dan, Maria, Rob, Penny, Bethany, Diedra, Alicia, Liz, Theo, Laurel, and John
Mushrooms - This week some will receive oyster mushrooms and the others will receive shiitake. Care for both is the same. If you are not using them very soon, place the paper bag in a crisper drawer of the frig. For longer storage, place the paper bag inside a plastic one in that crisper drawer.
Sunflower Microgreens - If you’re not familiar with microgreens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and impart the nutritional additions from the soil. These have a mild, almost nutty flavor - juicy and crunchy.
Pe-tsai – This mild Asian green is somewhat new to the USA. It is very mild with tender leaves and a mild brassica flavor. Use it like nappa, or lettuce, or even cooked in your favorite cabbage recipes, but it won’t take as long to cook.
Arugula – For most people, this is a ‘love it’ or ‘hate it’ green. We all here on farm are in the ‘love it’ category and hope you will be too. The flavor is pepper spicy. It’s great cooked or raw in salads.
Japanese White Turnips – These little beauties are so mild we often grate them into salads, but they are also amazing sautéed in a veggie stir-fry. The greens are also mild and can be sautéed as any other green.
Butternut squash – This flavor is somewhere between a sweet potato and a pumpkin. Bake whole or cut up and use in a recipe. Store in a cool and dry place.
Carola potatoes – Yellow skin and flesh. This is creamy flavored; bake, steam, boil or fry – yummy!
The bread share from The Village Bakery and Café has changed this season. Due to their new wood-fired oven, the French loaves are the only variety that will be ready by the time the truck is ready to roll from Athens. This season’s choice is the French Galette, a roundish loaf.
This week’s Cheese Share from Integration Acres is their chevre’. This is a soft cheese. and this week, is salted and then rolled in herbes de Provence. Look for a recipe from Michelle on the next page.
The milk share is not usually mentioned here since each member orders the type of milk wanted.
The sweet share is delivered once a month to those who ordered. It will include one honey bear and one bottle of maple syrup.
Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
adapted from Chez Panisse Café Cookbook by Alice Waters
half of a sour baguette (or any day-old crusty bread)
1 tablespoon red wine vinegar
salt and freshly ground pepper
½ pound mixed greens
1. Carefully slice the goat cheese into 8 discs about half-inch thick. Pour one cup olive oil over the discs and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to one week. (This is done for you with cheese share cheese from today.)
2. Preheat the oven to 300 degrees. Tear the bread into pieces and put it in the oven for 20 minutes or so until dry and lightly colored. Grate into fine crumbs or pulse in a
blender or food processor. If the crumbs are still soft, place them back in the oven for a few
minutes until dry. The crumbs can be made in advance and stored until needed.
3. Preheat the oven to 400 degrees, or use a toaster oven. Remove the cheese discs from the marinade and roll them in the bread crumbs, coating them thoroughly. Save remaining olive oil for later use. Place the discs on a small baking sheet and cook for about 6 minutes, until the cheese is warm.
4. Measure the vinegars into a small bowl and add a big pinch of salt. Whisk in reserved olive oil and a little pepper. Taste for seasoning and adjust. Toss the salad greens (and any other vegetables) lightly with just enough vinaigrette to coat and arrange on a plate. With a spatula, carefully place two discs of the baked cheese on each plate.