Crunchy Granola Baby CSA

Recipes: Basil!

2010-07-22T13:10:00.000-07:00

It's that time -- that moment in summer when gardens everywhere are bursting with a bright green explosion and the heady, sweet scent of basil. Think that basil is just for pesto and Italian foods? You're wrong! Called "The King of Herbs", basil has a versatile and surprising flavor that can be incorporated in a million different ways. (Not that we don't love a delicious, fresh Caprese salad now and then!)

Icy Basil Lemonade
This one is from my own kitchen -- I've been making it once a week all summer. Some people are skeptical at first, but everyone is converted as soon as they take a sip! The the bright green leaves also look beautiful floating in a glass pitcher with the yellow lemon wheels.

Ingredients
6-8 ripe lemons
8-10 fresh basil leaves
1/2 cup superfine sugar, adding more to taste. (Substitute honey, agave nectar or stevia if desired)
Ice and filtered water

Procedure
Juice all but one of your lemons (I roll them on the table before cutting to really get the juices flowing). Add sugar and stir thoroughly until dissolved. Add a few scoops of ice and fill with cold filtered water. Taste, add more sugar or lemon juice as needed -- I like mine on the tart side. Slice your last lemon into wheels and drop into pitcher, along with your basil leaves. Stir. Let sit for at least 30 minutes for the basil to infuse. Serve over ice. Note: I always remove the basil after 1 day as they can wilt overnight -- but the yummy flavor remains!

Basil Infused Olive Oil
Here's a great way to make your fresh basil work for you in a whole different way! (from foodnetwork.com)

Ingredients
1 bunch fresh basil
1 cup pure olive oil

Procedure
Tear the leaves off of the basil and place in a blender with the olive oil. Puree until smooth. Pour mixture into a large saucepan or skillet and bring to a simmer over medium-high heat for about 3 minutes. Strain through a fine-mesh strainer into a sterilized airtight jar or bottle. Store in a cool, dark place for up to 1 week.

Basil Dill Coleslaw
This recipe takes a summer classic -- ordinary coleslaw -- to a new level!

Ingredients
6 cups shredded cabbage
3 tablespoons chopped fresh basil
3 tablespoons snipped fresh dill, divided

DRESSING:
1/2 cup mayonnaise
3 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons half-and-half cream
1 teaspoon coarsely ground pepper

Procedure
In a serving bowl, combine the cabbage, basil and dill. In a small bowl, combine dressing ingredients until blended. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.

The possibilities really are endless when it comes to basil! What are your favorite basil recipes?

What to Expect: 7/22

2010-07-22T13:03:00.000-07:00

Full Shares

Corn, Blueberries, Cucumbers, Squash, Lettuce,Turnip Greens, Escarole, Broccoli, Peppers, Hot Peppers, Basil, Herb – Farm Pick, Red Kale, Collards, Carrots,

Half Shares

Corn, Blueberries, Cucumbers, Squash – Farm Pick, Lettuce, Escarole, Peppers, Hot Peppers, Basil, Herb – Farm Pick, Collards

Single Shares

Corn, Blueberries, Cucumbers, Squash – Farm Pick, Lettuce, Peppers, Hot Peppers, Basil, Collards, Snowy eggplant

Recipes: Fresh Corn and Bacon Pudding

2010-07-14T10:43:00.000-07:00

Nothing says summer like sweet, fresh corn. We love it on the cob, we love it in a black-bean salsa, in a creamy chowder, or in a million other ways.

For the omnivores out there (especially those who believe that everything is better with bacon!) here's a new recipe to try from OrganicToBe: a savory corn pudding.

Ingredients:
2 cups fresh organic corn kernels
1½ cups organic milk
2 tablespoons unsalted organic butter plus more for the pan
2 tablespoons unbleached organic white flour
2 organic eggs, beaten
½ teaspoon salt
¼ teaspoon freshly ground pepper
3 slices thick free-range bacon, fried crisp and crumbled
½ cup grated organic Cheddar cheese (optional)
Chopped organic green onions for garnish

Preparation:
- Soak the corn in the milk for 15 minutes.
-Preheat the oven to 350°F. Generously butter a 1-quart baking dish.
-Melt the 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour, and cook it for 2 or 3 minutes, stirring.
-Drain the corn, and whisk the milk into the flour mixture. Simmer it until slightly thickened, about 5 minutes.
-Remove the pan from the heat and whisk in the eggs. Stir in the corn, salt, pepper, and bacon.
-Pour the corn mixture into the prepared pan, and sprinkle the cheese on top. Bake it until brown on top and firm to the touch, about 45 minutes. Let it cool for 10 minutes before spooning it into bowls and topping it with green onions. Makes about 2 servings.

Do Ahead: Make the corn pudding and refrigerate it. It loses some of the lightness and velvety texture, but my son maintains that the flavor improves. Chop the green onions.

In the Morning (about 25 minutes): Warm the pudding in a 375-degree oven for about 20 minutes. Spoon into shallow bowls or small plates, garnish, and serve.

What to expect: 7/15

2010-07-13T11:09:00.000-07:00

Phew! Your veggies have survived the record-breaking heat-wave! Expect your boxes to be filled to the brim this week with delicious goodies, including -- for the first time from Heaven's Harvest -- organic corn! Yum!

Full Shares

Scallions, Beans, Beets, Pickling Cukes, Cucumber, Corn, Red Chard, Escarole, Lettuce, Green Pepper, Hot Pepper, Zucchini, Yellow Squash , Broccoli/Cabbage, Potatoes

Half Shares
Beans, Beets, Pickling Cukes, Cucumber, Corn, Red Chard, Escarole, Lettuce, Green Pepper, Hot Pepper, Zucchini, Yellow Squash, Potatoes

Single Shares
Beans, Pickling Cukes, Cucumber, Corn, Lettuce, Green Pepper, Hot Pepper, Zucchini, Yellow Squash, Beets

Due to availability not all shares will have the exact same contents.

Miss Manners: CSA Edition

2010-07-09T11:24:00.000-07:00

Thanks for supporting local farms with Crunchy Granola Baby and Heaven's Harvest! To make sure that we can continue being a drop-off location for the CSA, we ask that you note some simple considerations:

* Do not unload your CSA box using our couches or ottoman as tables. If they get wet and dirty, we can't use them for sitting!

* Place any unwanted or extra produce in the donation bin for St. Joe's food pantry.

* Kindly collapse your box and place it in the bin when you're done! (If you need us to show you how to do so, just ask.)

* If you have any questions or concerns about the contents of your share, we'd be happy to pass the information along to the farm where your boxes are packed.

We love hosting the CSA and we want to keep it going -- be considerate of us, our customers, and the other shareholders!

Recipes: Blueberries!

2010-07-08T08:31:00.000-07:00

Blueberries are one of the best parts of summer eating. Antioxident rich, sweet, juicy, and slightly tart when fresh, blueberries are great in desserts or smoothies, sprinkled on yogurt, or eaten alone as a snack.

We figured that you've already gotten the best muffin and pie recipies... how about a couple of new ideas for our favorite berries? Here's a delicous salad featuring blueberries & fennel (both in your shares this week!) and a tasty, berry-packed twist on latkes. (Both from justberryrecipes.com)

Peach, Blueberry and Fennel Salad

Ingredients
1/4 cup + 1/4 cup lime juice
1/2 medium red onion, very thinly sliced
2 large peaches seeded and sliced
1 cup blueberries
1 medium head fennel, cored and very thinly sliced
1 cup cilantro, loosely packed, roughly chopped
1 tablespoon olive or enova oil
Coarse salt and cracked black pepper to taste

Preparation
Place onions and 1/4 cup lime juice in a shallow non-reactive dish and set aside for 30 minutes or overnight. In a large non-reactive salad bowl, toss together peaches, blueberries, fennel, and cilantro. Remove onions from lime juice, discard juice. Add to bowl with salad. Add remaining lime juice, olive, salt and pepper, and toss until combined. Taste and adjust seasonings. Serve over grilled fish, shrimp or scallops, or enjoy by itself.

Blueberry Latkes

Ingredients

2 c. flour
1/2 tsp. salt
3 tsp. baking powder
1 tbsp. sugar
1 1/2 tbsp. Matzo meal
3 eggs, well beaten
1 1/2 c. milk (about)
4 tbsp. melted butter
2 c. fresh blueberries
Sugar
Maple syrup
Butter

Preparation

Sift first 3 dry ingredients, then add sugar and matzo meal. Add milk to eggs. Stir into flour. Stir in melted butter. Beat until smooth. Grease surface of a large frying pan or griddle and fry large latkes on medium heat, browning nicely on both sides. To serve, heat fruit gently, sweetening to taste. Spread with butter, put together in threes with blueberries between layers and syrup on top. Serves 4.

What to Expect: 7/8

2010-07-08T08:19:00.000-07:00

Hope everyone had a happy (if hot!) 4th of July! What did you eat to celebrate?

Full Shares
Kale, Cucumber, Scallions, Fennel, Beets, Blueberries, Bunched Carrots, Escarole, Lettuce, Chives, Summer Squash, Zucchini, Purple Turnips, Peppers, Hot Peppers, Chinese Cabbage

Half Shares
Kale, Cucumbers, Scallions, Blueberries, Bunched Carrots, Escarole, Lettuce, Herb (Farm Pick),
Summer Squash, Zucchini, Radishes, Peppers, Bok Choy

Single Shares
Kale, Cucumbers, Scallions, Fennel, Blueberries, Escarole, Lettuce, Herb (Farm Pick), Summer Squash, Zucchini, Peppers, Beets

Due to availability not all shares will have the exact same contents.

What is It? Scapes!

2010-07-01T07:55:00.000-07:00

You are in for a treat in your CSA haul this week: Scapes. If you've never tried them, start now.

Scapes are the flower stems that garlic plants produce before the bulbs mature. Growers often remove the scapes to push the plant’s energy toward bigger bulbs, and when harvested while they are young and tender, the scapes are delicious. Looking like a curly spring-onion, with a subtle garlic-y taste, scapes will soon be your new best friend. They can serve as vegetable, aromatic, and herb all in one yummy bite!

I first tried them simply -- grilled with a little olive oil -- and I was totally converted to a scape-maniac who looks forward to them every summer. But if you want to get creative, here are a few ideas:

dice them into scrambled eggs
blend them into hummus
slice them thin into a salad
sauté them
use a small bit in guacamole
turn into a compound-butter with lemon and thyme
use in a pesto (see recipe below!)

Recipe for Garlic Scape Pesto (courtesy of seriouseats.com)
- makes about 1 cup -

Ingredients
1/4 cup pine nuts (or walnuts)
3/4 cup coarsely chopped garlic scapes
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese

Procedure
1. In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

2. Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.

What to Expect: 7/1/10

2010-06-29T10:38:00.000-07:00

Welcome to week 4 of our CSA! Summer's kicking into full swing and bringing with it some of our favorite veggies.

Full Shares
Chinese Cabbage , Lettuce , Yellow Squash , Zucchini, Swiss Chard, Beets, Broccoli, Cherries, Mint, Fennel, Garlic Scapes, Oregano, Chives

Half Shares
Chinese Cabbage, Lettuce, Yellow Squash, Zucchini, Beets, Cherries, Mint, Fennel, Garlic Scapes, Oregano

Single Shares
Chinese Cabbage, Lettuce, Yellow Squash, Zucchini, Beets, Cherries, Garlic Scapes, Oregano

Due to availability not all shares will have the exact same contents. All produce this week is certified Organic with the exception of the Broccoli, which is locally and conventionally grown.

Easy Sauteed Bok Choy

2010-06-22T12:48:00.000-07:00

This week, all shares inlcude one of our favorite veggies: bok choy. This Chinese cabbage is ridiculously healthy and nutritious; one half cup of raw bok choy, which is approximately 56 grams, contains only 10 calories. Additionally, bok choy contains no fat or cholesterol and is a good source of calcium (hear that, nursing moms?). It is also low in sodium and high in vitamins C and A. And, it's just plain YUMMY. Bok choy is delicious steamed, in soups, raw in salads, or, in our favorite preparation -- a garlicky stir fry.

Sure, this recipe is nothing fancy... but it's fast, easy, and oh so tasty.

Ingredients
1 head bok choy, sliced, both white and green parts
1/3 cup onion, diced
1/2 tablespoon grated gingerroot
2 cloves garlic, crushed (or more, if you love garlic like we do!)
1 teaspoon olive oil
1/2 teaspoon dark sesame oil
1 teaspoon fish sauce
1 tablespoon rice vinegar
1 1/2 teaspoons sesame seeds
1/4 cup chicken or veggie broth
crushed red pepper flakes (optional)

Directions
1. Rinse and drain bok choy and set aside.
2. Sauté onion, garlic and ginger in olive oil and sesame oil until onion is tender.
3. Add remaining ingredients and sauté for about 8 minutes.

That's it. Three steps. Thank us later.

What to Expect: 6/24/10

2010-06-22T12:17:00.000-07:00

Week three is here, and a lot of fantastic treats will be making their way into your shares!

Full Shares
Collards, Mint, Sugar Baby Watermelon, Sweet Potatoes, Beets, Shelling Peas, Bok Choy, Lettuce, Turnips, Yellow Squash, Herb (Farm Pick), Scallions, Fennel

Half Shares
Collards, Grape Tomatoes, New Red Potatoes, Beets, Bok Choy, Lettuce, Herb (Farm Pick), Scallions, Green Pointed Cabbage, Yellow Squash

Single Shares
Collards, Sweet Potatoes, Turnip/Radish, Snow Peas, Bok Choy, Lettuce, Herb (Farm Pick), Scallions

P.S. Due to availability shares' contents will vary slightly. Full shares: remember to shell your peas before eating! Single Shares: You are recieving edible podded peas - enjoy the whole pod and inner peas too!

Kohlrabi

2010-06-18T08:03:00.000-07:00

Wondering what exactly to do with that funny looking veggie in your latest CSA share? It's K0hlrabi, and it's delicious.

Kohlrabi came to the United States from Europe. Its name literally means "cabbage-turnip". Kohlrabi can be planted for both spring and fall harvest. It comes in white, actually green, and purple varieties.

Storage: Store kohlrabi with leaves on to maintain freshness. However, they can be stored sans leaves if you are short on space. Either way, store kohlrabi in your refrigerator crisper. Since they are so bulky, it is usually easier to simply use them right away.
Preparation:For recipes, trim off root and top, peel until fibrous layer is removed. You also can use leaves. Larger leaves may need to be boiled for a couple of minutes to remove any bitterness. Kohlrabi can be eaten fresh in sliced, julienned, and grated form, in vegetable platters, salads, and slaws. Alternatively, the roots and greens can be cooked for stews, soups, and gratins.

Here's an awesome recipe that uses the kohlrabi and the yummy summer squash in your CSA shares, courtesy of straightfromthefarm.net. The best part? This is a recipe your kids will go CRAZY for -- they'll be too busy asking for seconds realize that they're eating their veggies!

Kohlrabi & Squash Empanadas
Ingredients: 3 cloves of garlic, finely minced; inch of ginger, peeled and grated; 2 medium kohlrabies, peeled and cut into small cubes; 1 large summer squash, cut into small cubes; 2 large scallions, both white and green parts, finely cut; 1 radish, minced (optional); 1 T. extra virgin olive oil; 1 T. butter; salt and pepper to taste; dash of freshly grated nutmeg; 1 box of pre-made pie crust (or one batch homemade); 1 egg

In a medium skillet, heat oil and butter over medium heat. Add garlic and ginger to brown. Add kohlrabi cubes, a pinch of salt and some pepper. Toss well and cook 3 or 4 minutes until kohlrabi are softening a bit. Add squash cubes and continue to cook for 4 more minutes. Add scallions, radish, nutmeg and another pinch of salt and pepper. Mix well and cook for one minute before removing from heat. Set mixture to this side to cool.

Roll out dough to be a little thinner than pie crust typically is. If you are using pre-made crust from the store, run your rolling pin over it once or twice. Using a cereal bowl or large circular cookie cutter, cut out 6 inch-ish circles from the dough. It should yield about 15, give or take depending on your cutter and dough thickness.

Pre-heat oven to 425F and line a cookie sheet with parchment paper. Prepare egg wash by beating egg with a teaspoon of water and set to the side along with a small bowl of water.
To make the empanadas, spoon one tablespoon of kohlrabi and squash mixture into the center of a circle of dough. (It’s better to have less filling than too much or the empanadas won’t hold together. Feel out the right ratio that allows you to close off the dough without any filling popping out.) Dip your finger in the bowl of water and run it around the outside edge of the dough. Fold dough over the filling to create a half circle. Press down edges. Carefully pick up the dough pocket and pinch edges (see photo) to seal them tightly. A fork can also be used to crimp the edges if you want a less tedious method.

Repeat above process to finish all the empanadas, laying them on the lined cookie sheet when done. With a fork, prick the tops once and brush with egg wash. Bake for 8 minutes and turn over. Bake another 5 to 7 minutes until deep golden brown and flaky. Best served straight from the oven.

What to Expect: 6/17/10

2010-06-17T11:31:00.000-07:00

We're into the second week of our 2010 Summer CSA! Here's what you can expect this week:

Full Shares: Yellow Squash, Sweet Potatoes, Sugar Ann Snow Peas, Green Kale, Red Chard, Bok Choi, Lettuce, Strawberries, Napa Cabbage, Kohlrabi, Spinach, and Herb

Half Shares: Yellow Squash, Sweet Potatoes, Sugar Ann Snow Peas, Green Kale, Bok Choi, Lettuce, Strawberries, Kohlrabi and Herb

Single Shares: Tomatoes, Sugar Ann Snow Peas, Green Kale, Bok Choi, Lettuce, Strawberries, Kohlrabi and Herb

P.S. Due to availability shares' content may vary slightly

What is it? Kabu

2010-06-10T14:13:00.000-07:00

Wondering what that strange purple vegetable is in your CSA? Here's a blurb:

Kabu (turnip)Kabu has been widely grown and consumed in Japan since the 7th century. There are many different varieties with different shapes, sizes and colors, and it's commonly eaten raw, marinated or pickled. The most common variety is much more delicate than the turnips you usually think of: beautifully smooth, white and round, a little larger than the size of golf balls. The light green leaves have jagged edges and can also be pickled or chopped up and enjoyed in salads or cooked in miso soup. The flavor is somewhat similar to daikon, but milder and the texture, softer. The roots are high in vitamin C and iron; the leaves are high in fiber, vitamin A, and calcium.

Per Mamma Licia, Kabu tastes great grilled on the barbecue.

What To Expect: 6/10/10

2010-06-10T07:09:00.000-07:00

CGB's Summer CSA is kickin' off today! And for all you shareholders, here's what to expect:

Full Shares: 2 heads of Lettuce, Mizuna, Bok Choi, Broccoli, Scallion, Cherry Tomato, Seedless baby watermelon, Chives, Oregano, Sugar Ann snow peas, Radishes, Potatoes, Zucchini, Beet Greens

Half Shares: Lettuce, Mizuna, Bok Choi, Broccoli, Scallion, Chives, Oregano, Yellow Potatoes, Sweet Potatoes, Radishes, Beets, Sugar Ann snow peas, Pickling Cuke

PS: Due to availability not all shares will have the exact same contents.

Gettin' Ready for CSA 2010!

2010-06-05T11:55:00.000-07:00

CGB's Summer 2010 CSA is kickin' off on Thursday, June 10!

Click here for details. We look forward to seeing you this Thursday!

2010-01-28T10:41:00.000-08:00

Do you crave fresh produce?

Do you want to support a local, organic farm?

Join our 2010 CSA!

A CSA (Community Supported Agriculture) is a way for people to build a relationship with a farm. By making a financial commitment to a farm, the people become "shareholders" of the CSA and receive weekly baskets of produce. It's a perfect (and affordable) way to eat healthy and support a local farm.

And for the third year in a row, Crunchy Granola Baby has again teamed up with Heaven's Harvest Farm in New Braintree to offer local North Shore residents the opportunity to become shareholders in a CSA.

Details:

A full share is $600. A half share is $400

Previous shareholders can save 10% if they register by February 15. The final deadline for all shareholders is March 19.

The season runs for 15 weeks, from June to October.

Produce is delivered weekly to Crunchy Granola Baby on Thursday afternoons. Shareholders then stop by CGB (between 3 and 6:30PM) to pick up their share.

Want To Become A ShareHolder?

Register at Crunchy Granola Baby as soon as possible, no later than March 19. Checks should be made out to Heavens Harvest Farm and dropped off (or mailed) to Crunchy Granola Baby. Please include: Name, Address, Phone and Email.

The deadline for share registrations is March 19

Questions? Contact CGB at 978.741.0800

CGB is located at 72 Washington St. Salem MA 01970

Learn to Cook!

2010-01-07T14:49:00.001-08:00

Our good friend, and CSA shareholder, Licia is a fantastic cook. And I mean, fantastic.

And now she's launching her own business called Mamma Licia Cooking Lessons!

Discover the pleasure of an authentic Italian homemade meal, handcrafted with natural wholesome ingredients in less time than you think! Licia will teach you to cook with locally sourced ingredients that are in season and at their peak of freshness and flavor. She will help you create fresh, light and essentially clean pure food the way nature intended it. No processed stuff, GMOs, artificially colored or preserved foods. Love it!

During classes, you will explore the basics that withhold the secrets to it's healthful benefits and help you incorporate this cooking style in your everyday life.

Learn more about Mamma Licia classes here and contact her at info@mammalicia.com.

Enjoy!

Citrus Day at CGB!

2009-12-23T12:45:00.000-08:00

Today is Citrus Share day at CGB! We've got tons of citrus, maples syrup and yummy artisan cheeses for you lucky shareholders...Learn more about what you’re eating below:

We've already told you a little about Robie Farm, check it out again here.

And have we told you about the yummy Moose River Syrup? From the Arcadia National Park region of Down-East Maine, Moose River syrup is made from sap gathered from all their beautiful maple trees on site. The Moose River syrup-makers recommend using the yummy goodness for pancakes, ice cream, corn bread, beans, popcorn, and many other things. Learn more here.

The apples are from Honey Bee Orchards in West Brookfield MA and the citrus is from Eagles Nest Organic Grove in North Florida. And, as you know, our CSA partner is Heaven's Harvest Farm. Check them out here.

What You Recv'd and Holiday Notes

2009-12-17T10:57:00.000-08:00

OK, I realize that you've already picked up your Winter CSA shares...and I apologize for not posting this earlier! But in case you're not sure what some of the produce is, here's a list of what you received:

Full: Leeks, Baby Bok Choi, Green Kale, Baby Spinach, Citrus (Hamlin), Citrus (Navel), Avocado, Radish, Sweet Potatoes, Lettuce, Carrots, Broccoli, Green Beans, Snap Peas, Tomatoes, Cherry

Half: Leeks, Baby Bok Choi, Baby Spinach,Citrus (Hamlin), Citrus (Navel), Avocado, Radish, Sweet Potatoes, Carrots, Broccoli, Green Beans, Snap Peas Tomatoes, Cherry

And just a reminder! There are no winter shares on December 23 and December 30. We will start up again on January 6.

Crunchy Granola Baby and Heaven's Harvest Farm would like to wish all our friends and shareholders a peaceful holiday season. See you in 2010!

Robie Farms: Artisanal Cheese

2009-12-11T11:08:00.000-08:00

So many delicious offerings, it's hard to choose!

Here's an excerpt from a link about Robie Farms:

"Robie makes five different styles of hard and semi-hard cheese:
Piermont, a semi-soft tomme;
a Toma and Gruyere, in the Alpine style;
Swaledale, a cheddar-like cheese;
and Manchvegas, a strong pungent cheese based on the Spanish cheese Manchego."

http://www.allbusiness.com/food-beverage/food-industry-food-mfg-dairy-product-cheese/13270451-1.html
At Robie Farm in Piermont, Cheese Making Is a Science and an Art | North America > United States from AllBusiness.com

ciao!

Fruit Lovers Holiday Sale!

2009-12-10T08:50:00.000-08:00

Once again Heavens Harvest Farm is offering organic Citrus from Eagles Nest Organic Grove in North Florida.

New this year is the addition of IPM Apples (not sprayed 30 days before harvest) from Honey Bee Orchards in West Brookfield MA, raw artisan cheeses from Robie Farms in Piermont NH and awesome maple syrup from Moose River Syrup from the Arcadia National Park region of Down-East Maine.

All products will be delivered to Crunchy Granola Baby on Wednesday, December 23rd. The deadline for registration is Monday, December 14. And remember: You don't need to be a CSA shareholder to order these wonderful seasonal foods.

To register for a share, please bring your check (made out to Heavens Harvest Farm) to Crunchy Granola Baby by December 14. Please include your order, name, address, phone and email on the check.

If you have questions, please contact 978.741.0800 or crunchygranolababy@verizon.net

Noted below are your fruit order options. The list is rather long. Please be very accurate in ordering.

CITRUS:
*Types of Citrus: Satsuma, Clementines, Sunburst Tangerines, Hanlin Juice & Fresh eating oranges, Carce-carer (red) , and Navels

Full boxes (40lbs) of any citrus $68
Half boxes (20lbs) of any citrus $38

Full Box of 2 way citrus mix $72
Full Box of 3 way citrus mix $75
Full Box of 4 way citrus mix $78
Half Box of 2 way citrus mix $40
Half Box of 3 way citrus mix $42

APPLES:
*Types of Apples: Red Delicious, Yellow Delicious, MacIntosh

Full box of any apple $40
Half box of any apple $25

Full Box of all 3 apples $45
Full Box of any 2 apples $45
Half Box of all 3 apples $30
Half Box of any 2 apples $28

CITRUS AND APPLES:

Full Box of 2 way citrus and apple $65
Full Box of 3 way citrus and apple $68
Half Box of 2 way citrus and apple $38

DAIRY:

Maine Produced Maple Syrup

Pints $13
Quarts $25

5 Certified raw milk artisan cheeses
*Ingredients: certified raw milk, enzymes, and sea salt)

Piermont (1lb) $16
Toma (1lb) $16
Gruyere (1lb) $18
Manch Veges (1lb) $18

Winter CSA! Shares Still Available!

2009-12-03T07:28:00.000-08:00

Interested in our Winter CSA? Miss the deadline?

No worries! Shares are still available!

The Winter round has started, but you can join now and you be pro-rated for the remainder.

Details:

Full Winter Share is $585 or 2 equal payments of $292.50
Half Winter Shares $425 0r 2 equal payments of $212.50
The season runs for 13 weeks, and is broken up into two sessions: First Session (6 wks) runs from Dec. 2 through Jan. 27 Second Session (7 wks) runs from Feb. 3 through March 17.
Produce is delivered every WEDNESDAY to CGB, and shareholders then pick up their share between 3 and 5:45. (your share may be available earlier, we will Tweet and Facebook when it arrives)
How to Pay: Checks (either the full payment or initial half payment, with second half payment due at start of second session) should be made out to Heavens Harvest Farm and dropped off (or mailed) to Crunchy Granola Baby.Please include: Name, Address, Phone and Email.
What to Expect: Apples * Celeriac * Strawberries * Swiss Chard * Collards * Arugula * Green Cabbage * Eggplant * Kale * Spring Onions * Lettuce, many varieties * Grape Tomato * Parsnips * Mustard * Sweet Potatoes * Braising Mix * Cucumbers * Parsley * Baby Bok Choy * Green Bell Peppers * Green Scallions * Summer Squash * Radishes * Cherry Tomatoes * Tatsoi * Zucchini * Potatoes * Snap peas * Tangerine, Honey * Onions * Turnip * Oranges, Red Valencia * Beets * Grapefruit, Red * Dandelion * Rutabaga * Spinach * Sweet Corn * Carrot (Please note: We cannot guarantee that these exact products will be available but we look forward to serving you with fresh organic produce during the winter/spring season.)

Questions? Contact CGB at 978.741.0800 or crunchygranolababy@verizon.net

Pssst: Looking for a great website to find recipes and yummy CSA idea? Check out Healthy Eats and also learn about wheat berries here.

What To Expect / Last Fall Share

2009-11-19T07:21:00.000-08:00

Full Shares: Winter Squash, Carrots, Onions, Potatoes, Lettuce, Tat Soi, Beets & Greens, Parsnips, Baby Turnips, Radicchio, Daikon Radish, Escarole or Endive, Mizuna

Half Shares: Winter Squash, Onions, Potatoes, Tat Soi, Beets & Greens, Daikon Radish, Parsnips, Escarole, Endive, Mizuna

This is the 8th and final week for CGB and Heaven Harvest's first ever fall share. Thanks so much to everyone involved! Please consider becoming a shareholder in future CSA shares!

Tatsoi!

2009-11-12T11:58:00.000-08:00

What is Tatsoi?

It is a dark green Asian variety of Brassica rapa, also called spinach mustard, spoon mustard, or rosette bok choy. The plant has dark green spoon-shaped leaves which form a thick rosette. It has a soft creamy texture and a subtle yet distinctive flavour similar to a mild mustard green and bok choi.

Tatsoi is generally eaten raw, but may be added to soups at the end of the cooking period. When added to other greens it enhances the flavor and nutritional value.

Should be stored in the fridge in a temperature range between 32-75 F. Tatsoi is very perishable and has a short storage life.

Try it like this:

Tatsoi and Warm Scallop Salad with Spicy Pecan Praline

(recipe courtesy of epicurious.com)

Ingredients (yield 6 servings)

Praline

1/3 cup pecans, chopped fine
1/2 teaspoon salt
1/8 teaspoon cayenne, or to taste
3 tablespoons sugar

Scallop & Tatsoi

3/4 pound sea scallops
1 tablespoon all-purpose flour
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3/4 teaspoon Dijon mustard
1 large firm-ripe avocado (preferably California)
7 cups tatsoi or baby spinach leaves, washed well and spun dry

Make Praline
In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.

Method

Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly.

In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi and praline and gently toss to coat.

Buon Appetito!

What To Expect

2009-11-12T07:07:00.000-08:00

Full Shares: Lettuce, Chinese Cabbage, Tat Soi, Radishes, Broccoli, Mizuna, Winter Squash, Onions, Carrots, Sweet Potatoes, Apples

Half Shares: Lettuce, Chinese Cabbage, Tat Soi, Broccoli, Mizuna, Onions, Carrots, Sweet Potatoes, Apples

*Please Note: There is one week left in the fall share. The last pickup is Thursday, November 19.

Pears, pears pears

2009-11-10T10:44:00.000-08:00

This is a great time for pears! Juicy and delicious they're perfect from appetizer to dessert.

Slice a few of the hard juicy ones and serve with gorgonzola and a drizzle of honey, as a quick appetizer. Then roast some others in the oven with a duck leg, orange juice, evoo and rosemary for a sumptuos entree. Dessert is open. Caramelized in a pan and served warm with vanilla ice cream is real fast or make this new cake:

Maple Pear Upside-Down Cake

(recipe courtesy of Mark Bittman, The NYTimes)

Ingredients (yield 8 to 10 servings)

11 tablespoons butter
3/4 cup maple syrup
1/4 cup packed brown sugar
3 to 4 pears, peeled, cored and thinly sliced
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Method

1. Heat oven to 350 degrees. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top.

2. With a handheld or standing mixer, beat remaining 8 tablespoons butter and the sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder and salt.

3. Add flour mixture to butter mixture in three batches, alternating with milk; do not overmix. Carefully spread batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes.

4. Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

Buon Appetito!

What To Expect & Winter CSA Details

2009-11-03T07:53:00.000-08:00

What To Expect:

Full Shares: Red Potatoes, Onions, Spinach, Bok Choy, Lettuce, Green Cabbage, Apples, Pears, Broccoli, Fennel

Half Shares: Red Potatoes, Onions, Spinach, Bok Choy, Mizuna, Lettuce, Apples, Pears

Winter CSA Details:

Since our Summer and Fall CSA's worked so well, Crunchy Granola Baby has again teamed up with Heaven's Harvest Farm in New Braintree to offer local North Shore residents the opportunity to become shareholders in a Winter CSA.

Details:

Full Winter Share is $585 or 2 equal payments of $292.50
Half Winter Shares $425 0r 2 equal payments of $212.50
The season runs for 13 weeks, and is broken up into two sessions: First Session (6 wks) runs from Dec. 3 through Jan. 28. Second Session (7 wks) runs from Feb. 4 through March 18. Produce is delivered every Thursday to Crunchy Granola Baby, and shareholders then stop by CGB and pick up their share between 3 and 6:30PM.

Want To Become A ShareHolder?

Register at Crunchy Granola Baby as soon as possible, no later than Nov. 25.
Checks (either the full payment or initial half payment, with second half payment due at start of second session) should be made out to Heavens Harvest Farm and dropped off (or mailed) to Crunchy Granola Baby. Please include: Name, Address, Phone and Email.

Questions? Contact CGB at 978.741.0800 or crunchygranolababy@verizon.net

Mizuna

2009-11-01T11:30:00.000-08:00

Don't know what to do with that wonderful Mizuna we just got?

It's really a bitter green very similar to Rucola (arugula). It can be eaten raw or cooked, although I highly reccomend it raw for it's crisp bite. You can simply eat it as a salad by tossing it in a lemon & extra-virgin olive oil vinaigrette or make a scrumptious BLT...PMT :)

Either way it's always delicious. Buon Appetito!

Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli

(Bon Appétit | August 2006)

(photo by Maren Caruso, courtesy of epicurious.com)

Ingredients (makes 6 servings)

Aïoli

1/4 cup extra-virgin olive oil

2 tbs chopped green garlic or 1 regular garlic clove, blanched in boiling water for 2 min to soften its bite.

1/4 teaspoon fleur de sel or medium coarse sea salt, grey salt (any good salt)

3/4 cup mayonnaise, divided

2 teaspoons fresh lemon juice

Sandwiches

2 (3-ounce) packages thinly sliced pancetta (Italian bacon; about 30 slices)

12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted (AJ's is great)

1 large bunch mizuna from our CSA (or arugula), torn into 2-inch pieces

3 beefsteak tomatoes, cut into 1/4-inch-thick rounds

Method

For aioli:

Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.

Do ahead: Can be made 1 day ahead. Cover; chill.

For sandwiches:

Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain. Place toast on work surface. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.

Buon Appetito!

What to Expect! (for Thur 10.29.09)

2009-10-27T13:25:00.000-07:00

Full Shares: Carrots, Cabbage, Collards, Dino Kale, Napa Cabbage, Corn, Lettuce, Sweet Potatoes, Turnips, Arugula, Mizuna, Avocado, Sage

Half Shares: Carrots, Cabbage, Collards, Radishes, Corn, Lettuce, Sweet Potatoes, Mizuna, Avocado

Notes from the Farmer:

Please allow your avocado to ripen outside the refrigerator for 1-3 days checking it each day for softness. Make sure that you take advantage of the recipes that Sarah works so diligently each week to provide and send us your as well.
The corn this week is definitely that last. Separate the kernels from the cob with a sharp knife and make delicious corn and potato chowder.

And don't forget to visit Heavens Harvest Farm to keep updated about your Fall CSA and any other upcoming notices, events or specials!

(PS: This is Amy and I'm back from my 5-week stint in the UK . . . can't wait for the CSA on Thursday! I'll be updating the blog frequently, so be sure to stay tuned!)

A French Garlic Soup

2009-10-15T11:47:00.000-07:00

This is a wonderful soup that can be made with little work on a work night. The garlic mellows while it simmers and ends up mild and delicious. Best of all it's a creamy and satisfying soup that has NO cream :)

French Garlic Soup

(This recipe was adapted from 'The French Menu Cookbook' by Richard Olney. Originally published in 1970)

(picture courtesy of Heidi Swanson from 'www.101cookbooks.com')

Ingredients (makes 4 cups of soup)

1 quart (4 cups) water
1 bay leaf, fresh bay leaves are more fragrant than dried ones
2 fresh sage leaves
3/4 teaspoon fresh thyme
a dozen medium cloves of garlic, smashed peeled, and chopped
1 teaspoon fine grain sea salt, preferably grey salt

Binding Pommade

1 whole egg
2 egg yolks
1 1/2 ounces freshly grated Parmiggiano Reggiano cheese
freshly ground black pepper
1/4 cup extra virgin olive oil, plus more to drizzle at the end

day-old crusty bread,(AJ King's walnut bread is phenomenal here!!)

Directions

Bring the water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt. Heat to a gentle boil and simmer for 40 minutes. This infused broth can be done ahead of time and stored in the refrigerator or freezer if time is an issue.

Remove from heat and discard the bay and sage leaves from the garlic broth (or strain if you want, but keep the garlic). Taste and add more salt if needed.

With a fork, whisk the egg, egg yolks, cheese, and pepper together in a bowl until creamy. Slowly drizzle in the olive oil, beating all the time, then add (slowly! slowly!), continuing to whisk, a large ladleful of the broth. This is tempering, has to be done slowly so you don't cook the eggs, yet! (you will in a moment don't worry). If the soup looks curdled, you went too fast.

Stir the contents of the bowl into the garlic broth and whisk it continuously over low-medium heat until it thickens slightly, (your eggs will cook in this process). The desired thickness is a matter of personal taste. The author says to cook it "just long enough to be no longer watery" I prefer the consistency of half-and-half which is a minute or two longer.

Place a handful of torn bread chunks into the bottom of each bowl and pour the soup over the bread. Finish with a drizzle of very good extra-virgin olive oil, garnish with a sage leaf & thyme sprig and serve immediately.

Buon appetito!

Apple Spice Autumn Cupcakes

2009-10-06T12:00:00.001-07:00

Here's a wonderful way to eat our CSA apples!

Apple Spice Autumn Cupcakes

(recipe courtesy of Cupcake fun)

Ingredients: makes18-24 standard cupcakes

For cupcakes:

2 eggs

3/4 cup milk

1/3 cup butter melted

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose flour

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1 tablespoon baking powder

2 cups apples peeled and chopped

For Icing:

1 cup (2 sticks) butter, softened

2 packages (8 oz. each) cream cheese, softened

8 cups sifted confectioners' sugar (about 2 lbs.)

2 tablespoons milk

1 tablespoon apple cider

1 teaspoon orange zest

For decorating:

Large Red Spice Drops

Large Green Spice Drops

granulated sugar

Instructions

Preheat oven to 350°F. In large bowl, beat eggs with milk, butter and vanilla. In separate bowl, combine flour, sugar, baking powder and cinnamon. Add to egg mixture; stir just until moistened, do not over mix. Stir in apples. Pour into prepared pan 1/2 - 2/3 full. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 5 minutes; remove from pan and cool completely.

Prepare icing by creaming butter and cream cheese together in a medium mixer bowl until smooth. Add sugar one cup at a time, cider, zest and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute).

Ice cooled cupcakes with smooth frosting by using a spatula.

Make decorative apples with the gumdrops by pressing down in the center of the red spice drops on a surface sprinkled with granulated sugar. To make leaf, use a rolling pin to roll green spice drop flat on a surface sprinkled with granulated sugar. Cut leaf shape out with a knife and insert on top of apple.

Place one gumdrop apple in the the top center of each cupcake. Serve and enjoy.

Bion Appetito!

FALL CSA PICK UP THIS THURSDAY

2009-09-28T16:44:00.000-07:00

Despite the tough season for the farmers we had a very successful Summer CSA. We are so excited to start the Fall!

Pick up is between 3pm and 6:30pm, if for some reason you are running late, please contact us. If you forget your share it will not be here in the morning. (sorry, parenting group Friday mornings and no where to store produce)

Don't forget your bags!

Follow us on Twitter and Fan us on Facebook, you will get status updates as to when the produce arrives.

Check out this blog regularly and feel free to post recipes and information you'd like to share.

VOLUNTEERS NEEDED

We will need volunteers for produce drop off (usually between 1 and 2pm) and then at 6:30pm for clean up.
There will be a sign up sheet at pick up, but if anyone is available this Thursday please send and email or give us a ring. . .

Bamboo Spoon Award: Cookies

2009-09-21T17:37:00.000-07:00

Ivy Connelly not only made the best cookies: Red Velvet Oatmeal Cookies stuffed with Pecan Cream Cheese! but she also had the greenest idea. She made her cookies using our very own CSA red beets instead of food coloring. Great job Ivy and thanks for sharing.

Red Velvet (beet) Oatmeal Stuffed Cookies

(made by Ivy Connelly adapted from Greg Johnson of 'oatmealcookie.typepad.com')

Red velvet cake is a Southern specialty. It seems red velvet cake got its color as a result of sugar rationing during World War II. Because of it, bakers started using boiled beets as a sugar substitute in their cakes. Along with the beets' sweetness came the beets' blood-red color. An American classic was born.

Makes 2 dozen cookies.

Filling	6 ounces room-temperature cream cheese 1/3 heaping cup toasted, chopped pecans 1/4 cup confectioner's sugar 1 teaspoon vanilla
Creamables	1 stick butter 1/2 cup white sugar
Wet Ingredients	1 egg 1 red beet boiled & pureed 2 teaspoons vanilla 1 teaspoon milk 1/2 teaspoon white vinegar
Dry Ingredients	1 1/2 cups finely ground oatmeal 1 1/4 cups flour 1/2 cup cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt

Toast the pecans then roughly chop them.
Add all the filling ingredients to a small bowl and mix with a spatula until well blended. Let the mixture cool and solidify in the freezer until step 8.
Preheat oven to 350º.
In your Kitchen Aid or a large mixing bowl, cream together the creamables.
In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
Shape dough into balls—about 2 tablespoons each.
Remove the filling mixture from the freezer and stuff each dough ball with 1 teaspoon of the mixture. Put the stuffed dough balls in the freezer for 5 minutes to firm up.
Place chilled dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
Bake at 350º for 10-12 minutes or until the edges of the cookies are firm. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

Bamboo Spoon Award: Beets beat all!

2009-09-18T05:56:00.000-07:00

Congratulations to the 'Beet cookies' (red velvet), they were delicious!

...recipe coming soon

What's Shakin'

2009-09-15T08:35:00.000-07:00

What To Expect:

Full Shares:Green Cabbage, Kale, Carrots, Potatoes, Butternut Squash, Pickling Cukes, Leeks, Loose Beets, Farm Pick Herb, Peppers – Hot & Bell, Eggplant, Cucumbers, Arugula

Half Shares: Green Cabbage, Kale, Potatoes, Summer Squash, Butternut Squash, Pickling Cukes, Broccoli, Farm Pick Herb

Don't Forget:

This week is the LAST opportunity for shareholders to bring in a homemade item, featuring at least one ingredient from our CSA. Then as other shareholders wander in to pick up their produce, they can taste all the treats and vote their favorite. The dish with the most votes wins the Bamboo Spoon!

And the absolute best part? The homemade item for Thursday, September 17 is . . . COOKIES! So be sure to make cookies using any CSA ingredient and celebrate all the award-winners at a Bamboo Spoon Party!

CGB’s CSA Bamboo Spoon Cook Off

2009-09-10T10:26:00.000-07:00

CGB is spicin’ it up! Our monthly cook-off for shareholders featuring CSA produce is drawing to a close.

Next week is the LAST opportunity for shareholders to bring in a homemade item, featuring at least one ingredient from our CSA. Then as other shareholders wander in to pick up their produce, they can taste all the treats and vote their favorite. The dish with the most votes wins the Bamboo Spoon!

And the absolute best part?

The homemade item for Thursday, September 17 is . . . COOKIES! So be sure to make cookies using any CSA ingredient and celebrate all the award-winners at a Bamboo Spoon Party!

If you have questions, contact Amy at crunchygranolababy@verizon.net.

What to Expect! (for Thur 9.10.09)

2009-09-08T11:08:00.001-07:00

Full Shares: Butternut Squash, Tomatoes, Collards, Baby Bok Choi, Beets, Lettuce, Potatoes, Peppers – Bell & Hot, Eggplant, Cukes (pickling), Squashes – summer, Green Beans, Farm Herb , Apples – Mac

Half Shares: Butternut Squash, Tomatoes, Collards, Baby Bok Choi, Lettuce, Potatoes, Peppers – Bell & Hot, Cukes – (pickling), Green Beans, Farm Herb, Apples – Mac

Note From The Farmer:

"As we labor to pick and pack your shares today, we are struck by how blessed we are individually and collectively. We are encouraged by the support of almost 700 members, who have enabled us to grow to over 25 delivery locations. With our collaborative farm partners, we are growing and providing for literally thousands of families and individuals. All of these consumers are supporting local, sustainable, organic and viable farms. Collectively over 1500 acres of farm land is dedicated to these practices on behalf of this generation and many successive ones to come.

Ethel and I couldn’t be happier (even in the midst of some very troubling weather circumstances for the 2^nd consecutive year) that our children and their mates are working side by side with us to live the dream of helping many to come into their best health physically, emotionally and spiritually.

Please know that we value each of you and want you to feel free to call or email us with both your concerns and favorable comments. Just this week I received two emails from the same local drop site, one person raving about the produce and signing up for the fall share, and another who was disappointed because there were yellow leaves on the Bok Choi and holes in the Chinese cabbage. They also were concerned about the quantity of the produce in a half share.

First, this is an organic farm and the produce is not perfect nor do we make claims to such. Farm life and the produce mirror our weather and other variables such as field diseases and pests of many kinds. We believe, as do our fellow growers, that the single biggest reason to grow organically is to lessen the toxic overload that is all around us today. Everyday we are subjected to over 1400 toxic substances especially so if you live in an urban environment. All of these threaten our health in subtle and significant ways. My good friend Dr. N Thomas LaCava (who is a board certified pediatrician and a clinical ecologist and specializes in treating enviromentally ill patients) tells me the single most important aspect of recovery from ill health is to eat organic vegetables and fruit as well as organic meats! I have known Dr. LaCava for over 25 years and he is responsible for helping me to recover my health in my middle 30’s. I was very close to dying having suffered with cyto-megla virus, eppstein-barre virus, crohns disease and serious life threatening asthma along with being allergic to literally everything. I say this to encourage all of you to consider why you support us. It isn’t about perfection…it is about working together for everyone’s best, most especially our next generation. We are so grateful that our son and daughter-in-law have raised our little Siena (who is 15 months old and incredibly healthy) in a truly healthy way. Organic food, breast-feeding healthy play all of which have produced a loving, contented (as much as any baby can be )and very healthy child.

This is what we stand for. If you believe that a farmers market or a grocery store would better serve you then by all means purchase your vegetables there. Be aware that produce that is certified organic or IPM at least, local and sustainable ensures your ability to best nourish your whole person. We are 100% committed to continuing this process, now and for the foreseeable future.

Please join us for our Fall, Winter and Spring shares. We will continue to buy the best organic produce from the same sources that you see at Whole Foods like Lady Moon Organic Farms and Cottles Organic Farms from Florida and North Carolina during the off-season. With Enterprise farm as our off-season partner, we have developed relationships with many organic farms that will grow for us as well as receive our in-season produce in return. What better way to encourage regional distribution pathways, farm to consumer. No warehouses, limited transit time and fresh direct to you."

What to Expect! (for Thur. 9.3.09)

2009-09-01T08:08:00.000-07:00

Full Shares: Carrots, Potatoes, Cucumbers, Zucchini, Yellow Squash, Specialty Squash, Tomatoes, Cherry Tomatoes, Corn – White, Peppers – Bell & Hot, Farm Pick Eggplant, Napa Cabbage, Butternut Squash, Peaches, Parsley

Half Shares: Carrots, Cucumbers, Beets, Zucchini, Yellow Squash, Specialty Squash, Tomatoes, Corn – White, Peppers – Bell & Hot, Napa Cabbage, Peaches, Oregano, Arugula

What to Expect!

2009-08-27T07:46:00.000-07:00

Full Shares: Corn, Green beans, Cucumbers, Peppers – Assorted, Eggplant, Tomatoes, Romaine Lettuce, Beets, Zucchini, Yellow Squash, Pattypan, Arugula, Thyme, Peaches, Red Kale (pictured at left)

Half Shares: Corn, Green beans, Cucumbers, Peppers – Assorted, Tomatoes, Romaine Lettuce, Beets, Zucchini, Yellow Squash, Pattypan, Thyme, Peaches, Red Swiss Chard

Looking to freeze fresh green beans? Check out the tips below:

1) Choose the freshest green beans you can find.

2) Rinse your green beans in cool water. Drain.

3) Cut the ends of the beans off. Cut the beans to whatever length you prefer.

4) Put the green beans into rapidly boiling water, cover the pot and time them for 3 minutes. (You can re-use this water three to five times)

5) Use a large slotted spoon to remove the green beans from the boiling water and immediately plunge them into a bowl of ice water to stop the cooking. Keep them in the ice water for 3 minutes. Drain them.

6) If you have a FoodSaver a great time to use it is right now. If you don't, put the green beans into ziplock freezer bags. Make sure you get as much air out of the ziplock bag as possible to help prevent freezer burn.

7) Get ready to enjoy farm fresh green beans whenever you want!

Thermotherapy

2009-08-26T18:59:00.000-07:00

Following on Amy's great ideas you may find that thermotherapy is an easy and fast method to preserve this seasons fresh berries for a few days, weeks longer..

Thermotherapy is basically immersing berries in hot water (113-145F) for a few minutes at the lower temperature and a few seconds at the highest.

It's as easy as that. Bathe the berries in the hot water and then set them well spread apart on a kitchen towel to dry off. Then refrigerate (cold temperatures slow fruit metabolism and mold growth) and enjoy them when you want.

Harold McGee of the NYTimes found that 30 seconds at 125F worked best for batches of Strawberries, Raspberries, Black berries, Grapes and Stone fruits. "For thicker-skinned blueberries, a Canadian study recommended a 140-degree treatment for 30 seconds. I tested it twice, with samples of around 150 berries each time. That heat took the bloom off. It melted the natural wax that gives the berries their whitish cast, and left them midnight blue. I couldn’t taste much of an effect on briefly heated ripe fruits. Thermotherapy can be healthy for all concerned" he writes.

So give those delicious fruits a quick hot bath and enjoy them for days to come.

Buon Appetito!

September 19, 2009: Massachusetts Food Preservation Workshop Day

2009-08-25T09:14:00.000-07:00

Awhile ago, I took a class on Converting Cars to Run on Vegetable Oil. Needless to say, it was awesome. And so I always like to keep my eyes peeled for interesting classes run by NOFA (New England Organic Farming Association). And so I thought I was pretty lucky when I stumbled across Massachusetts Food Preservation Workshop Day! Check out the details below. - Amy

This fall as the local harvest peaks and thoughts shift toward winter eating, NOFA/Mass presents our first annual statewide Fall Food Preservation Day. On September 19, there will be food preservation workshops spread throughout the state. Preserving food that we grow or purchase locally at the height of its freshness and flavor can save money, lessen our dependence on the global corporate food chain, and provide wonderful flavor and real food all year round. Isn't now a good time to learn skills to do this?

Workshops in this series cover some or all of these topic areas:

Lacto Fermentation: Using salt to suppress spoiling bacteria while fostering growth of beneficial lacto bacillus bacteria, which are present on vegetables and produce the preservative, lactic acid.
Pickling: Using vinegar to preserve vegetables or fruits along with spices and herbs.
Water bath Canning: Using a boiling pot of water to push out air and seal the rubber lid of glass jars containing high acid foods.
Pressure Canning: Using a pressure canner to create high temperature steam that pushes out air and seals the rubber lid of glass jars containing low acid foods.
Freezing: Maximizing nutrient preservation in the food.
Drying: Removing most of the water from a food and then keeping it dry so molds cannot take hold.
Culturing: Using microorganisms to transform the sugars or lactose of various liquid foods into other kinds of nutritious and tasty substances.
Root Cellaring: Putting foods - particularly root crops - in cool, dark, and properly humid conditions for extended storage.

Workshops in this series will take place in 11 cities across the state:

Brookline
South Natick
Concord
Groton
Princeton
Winchendon Springs
Shelburne
Cummington
Northampton
Springfield
Great Barrington

These workshops are being led by experienced food preservation educators with wide ranging skills and culinary styles. Read each workshop description below to find which of the above topics will be covered, and follow the website links provided in the presenter bios to learn more details about them. In addition to explaining and demonstrating some key steps that can empower to you incorporate food preservation as a part of your culinary life, these workshops provide an opportunity for you to ask questions and meet others in your community who share your interests. Whether you are a newcomer to food preservation or you are looking to expand your skills and concepts in certain areas, these workshops are for you.

Workshop Registration Information:

All workshops are $50 except as noted below. There is a $5 discount for membership in NOFA/Mass. There is also a $5 discount for registration on or before September 5, 2009.
Pre-registration (do so by clicking one of the links at the top of this page), but on-site late registration is available for an extra $5 charge with on-site registration form.
Cancellations will be honored and refunds issued (except $10 processing fee) with notice made by Sept. 9, 2009. After that, you may designate someone else to attend in your stead, but refunds will not be available.
Scholarships may be available for those who need and apply for them. A short application is required. Please ask!
Potluck Lunches will be shared at each 6hr event. Bring utensils & plate and something to share, or bring your own lunch.
Contact: Ben Grosscup, 413-658-5374. By email, ben.grosscup@nofamass.org; put "September 19" in subject.

To learn more, click here. To learn more about NOFA (and their other great programs, including Yoga for Farmers, Winemaking, etc), visit their site at NOFAMass.org.

CSA Dinner 1, 2, 3 ready!

2009-08-24T16:49:00.000-07:00

Appetizer: 'Chile relleno'

take a couple of those wonderful chilis (jalapenos), wash, dry and make a slit in each one. Insert a piece of chees (cheddar, monterey etc). Dredge in flour and fry in a skillet, slit side up, until cheese melts. Serve hot/warm with a sprinkle of salt.

Entree: 'Eggplant pasta'

Cook desired amount of short pasta in salted boiling water until al dente.

Meanwhile, cut eggplant into half-inch slices. Broil with lots of good extra-virgin olive oil (Italian or Spanish) turning once, until tender and browned. Top with crumbled goat or feta cheese and broil another 20 seconds.

Drain pasta, not too well (keep a couple of tablespoons of the water) and add to eggplant and cheese mixture when ready. Add some fresh basil leaves and serve.

Dessert: 'Grilled Peaches'

Slice peaches in half and remove pit. Place flesh side down on hot grill pan or grill for 3-4min. Remove when grill marks appear. Meanwhile heat a couple of tablespoons of honey with a pinch of salt and a couple of fresh mint leaves, just until runny. Pour over warm grilled peaches. Serve with vanilla ice cream or alone.

Buon Appetito!

Bamboo Spoon Award: Zucchini Muffins!

2009-08-21T14:27:00.001-07:00

Congratulations to Ivy Connelly, the winner of our Bamboo Spoon Award on Thursday! She baked insanely yummy zucchini muffins with oat-graham-brown sugar topping (pictured above). And she was kind enough to email the recipe so we can all copy her! Thanks Ivy!

Zucchini Muffins (or bread)

3 eggs, beaten
1 cup oil
2 cups sugar
2 cups flour (can use white or whole wheat or a combination)
2 cups zucchini grated (can substitute summer squash or use a combination)
1 tsp. salt
1/4 tsp. baking powder
2 tsp. baking soda
3 tsp cinnamon
1 tsp vanilla
1 cup raisins or nuts (optional)
Mix ingredients thoroughly.
Pour into muffin tins or loaf pan.
Bake at 350 degrees, 25-30 minutes for muffins, 1 hour for bread.

Oat-Graham-Brown Sugar Topping

1/2 cup brown sugar
1/4 cup rolled oats
2 sheets of graham crackers, crushed
1/2 teaspoon cinnamon
6 tablespoons cold butter, cut in pieces
Mix the first four ingredients together.
Cut the butter in with a pastry knife.
Spoon on top of the muffins.
Bake as directed.

Bamboo Spoon Awards: Muffins!

2009-08-18T11:00:00.000-07:00

Here's a fast and very simple muffin recipe to which you can add your favourite CSA ingredient and enter it in our Bamboo Spoon award this Thursday!

Sour Cream Muffins

(Recipe Courtesy Paula Deen)

yields: 24 small muffins or 12 large muffins

Ingredients

2 cups self-rising flour*
2 sticks butter, melted
1/2 pint sour cream
any CSA ingredient such as: blueberries, tomatoes, chards, carrots, dandelion greens, parsley, basil, chives, onions etc

Directions

Preheat oven to 350 degrees F.

Combine all ingredients and spoon into small, un-greased muffin tins. Bake for 20 to 30 minutes.

*If you don't have self-rising flour do not panic, making your own is super easy!

For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt and mix to combine. That's it :)

Buon Appetito!

What To Expect

2009-08-18T08:09:00.000-07:00

Full Shares: New Potatoes, Corn, Zucchini, Yellow Squash, Carrots, Peaches, Grape Tomatoes, Hot Peppers, Green Bell Peppers, Eggplant, Napa Cabbage, Onion, Beets, Lettuce & Radishes

Half Shares: New Potatoes, Corn, Zucchini, Yellow Squash, Carrots, Peaches, Tomatoes, Hot Peppers, Green Bell Peppers, Bok Choi, Onions, Lettuce

And don't forget! The Bamboo Spoon Cook Off is hosting another event THIS Thursday!

Shareholders are invited to bring in homemade muffins, featuring at least one ingredient from our CSA. Then as other shareholders wander in to pick up their produce, they can taste all the breads and vote their favorite. The dish with the most votes wins the Bamboo Spoon!

Muffins should be dropped off at the shop by 3PM on Thursday, and (if wrapped tightly) can be dropped off the prior evening.

CGB (along with some help from our friend Licia!) hopes this Cook Off strengthens the CSA community. And if nothing else, gives us an opportunity to taste some yummy food!

Organic Cooking Class

2009-08-15T12:09:00.001-07:00

- Organic Cooking Class (w/North Shore C.C.)
- Sept. 8, 15 and 22 (6:30 - 9:30 PM)
- Learn how to create interesting and wholesome organic meals within a budget!

Wondering what to do with the abundance of your early fall produce? Join a three week non-credit organic cooking class in a state of the art kitchen (Eurostoves in North Beverly) to determine how to best utilize the abundant early fall harvest.

In this hands-on class, you will learn how to best prepare fresh organic veggies and meats for maximum flavor and vitamin content. Learn the advantages of eating organic, determine how to stay healthy while staying within a budget.

During the first class, students will determine recipes for the subsequent two classes. Possibilities include braised radishes, roasted vegetable salsa, herbed grilled chicken, marinated flank steak, grilled radicchio, homemade chicken broth, ceasar salad pizza, carrot and celery slaw, and fresh tomato herbed soup.

For more information and to register, click here or call Julie at 978.745.4055.

1951: Brandied Peaches

2009-08-13T21:53:00.000-07:00

Back then, like today, a good summer peach was worth preserving. Our CSA Peaches are too.

(recipe courtesy of Jane Nickerson & Eugenia Bone, NY Times).

2 pint-size wide-mouthed Ball or Kerr jars with bands and new lids

3 pounds ripe peaches

3 cups sugar

About 1/2 cup brandy or cognac

1. Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow “X” in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.

2. In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.

3. Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don’t need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.

4. Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.

Makes 2 pints.

What to Expect!

2009-08-11T08:04:00.000-07:00

Full Shares: Peaches, Organic Corn, Grape Tomatoes, Yellow Beans, Zucchini, Yellow Squash, Carrots, Peppers (Farm Pick, Green Bell , Biscayne , Jalapeno), Baby Bok Choi, Red leaf Lettuce, Farm Pick Lettuce, Dandelions, Farm Pick Herb (Chives or Parsley)

Half Shares: Peaches, Organic Corn, Grape Tomatoes, Yellow Beans, Zucchini, Yellow Squash, Carrots, Peppers (Farm Pick, Green Bell , Biscayne , Jalapeno), Baby Bok Choi, Red Leaf Lettuce, Farm Pick Herb (Chives or Parsley)

Note from the Farm: "What a wonderful week full of normal summer weather! We are starting to finally harvest peppers and a limited amount of full size tomatoes. We are also into a delightful set of radishes…(greens are edible) Please remember that you share in the bounty and the potential loss regarding your CSA membership. So far the responses from you the shareholders, have been overwhelmingly positive."

Quick Veggie Marinade

2009-08-10T10:57:00.000-07:00

Summer is grilling time, so slice up those beautiful CSA veggies and throw them on the grill!

Make sure they're all cut

more or less the same thickness so they'll have the same cooking time and look pretty on your serving platter. Zucchini, summer squash, onions, fennel, radicchio, mushrooms, peppers etc all work great.

Prepare a very simple marinade (see recipe below) and brush one side of the veggie. Place brushed side down on grill for a couple of minutes or until you'll have great looking grill marks. Brush the top side and flip over. When done arrange them on your favourite serving platter and drizzle a little extra marinade over them. Serve immediately or place in a 50F oven to keep warm (or re-warm). I love them room temperature too.

For an extra kick you can sprinkle the arranged platter with some goat cheese and crushed red pepper flakes. Delicious.

Already grilled veggies keep in the fridge for almost a week.

Left overs:

use the marinade to dress a salad or pour over cous cous.

Also, if you have both veggies and marinade left over you may cook some pasta and grill a few shrimp with the same marinade and mix it all together. A fast gourmet dinner.

Simple marinade

1 cup good extra-virgin olive oil

2 cloves of garlic, pressed

zest of 1/2 a small lemon

1 tablespoon lemon juice

1/4 cup freshly chopped parsley (very dry, do not chop when wet or damp)

salt and pepper to taste

Buon Appetito!

Sat Nite! Peach & Lemon Bellinis!

2009-08-08T12:18:00.000-07:00

Ingredients: 1 pound very ripe white peaches, peeled and quartered 1/2 cup fresh lemon verbena leaves 1 cup ice 2 bottles Prosecco, chilled

Directions:

1. In a blender, puree the peaches until smooth. Strain the puree into a glass measuring cup; you should have 1 1/2 cups.

2. In a cocktail shaker, muddle the lemon verbena leaves with the ice. Add the peach puree and shake well. Strain the puree into the measuring cup. Pour the peach puree into Champagne flutes, top with the Prosecco and serve right away.

TOTAL TIME: 20 MIN MAKES 10 BELLINIS

Fall CSA Share Opportunity!

2009-08-06T07:28:00.000-07:00

We need just 6 more shares to be able to run the Fall CSA and I am confident we can make it! If you're interested, then be sure to register ASAP. And for those who have already signed up, please be sure to get payment to us no later than August 14th.

Details:

- Shareholders will receive produce for 8 weeks, and pickup will be Thursday afternoons 3-6:30pm. Prices are as follows: Full Share $320 and Half Share $200.

- Payment is due by Friday, August 14. To register (or if you have questions), please call 978.741.0800.

- Checks made out to Heaven's Harvest Farm, mailed or dropped off to Crunchy Granola Baby 72 Washington St. Salem, MA 01970

- Expected produce includes: Arugula, Beans, Beets (Red, Golden), Bok Choi, Broccoli, Brussel Sprouts, Cabbage (Green, Red, Savoy, Napa), Carrots, Caulifower, Collards, Corn (Butter/Sugar, Gold, White, Indian), Cucumbers (Pickling, Slicers), Eggplant, Endive, Escarole, Kale (Dino, Green, Red), Lettuce (6-8 varieties), Onions (Red, Storage, Fresh white varieties), Peas, Peppers (many varieties- Purple, Red, Yellow, Orange, Chocolate, Hot), Potatoes, Pumpkins, Radiccio, Radishes, Spinach, Summer Squash, Tatsoi, Winter Squash (Acorn, Buttercup, Butternut, Carnivale, Hubbard, Sweet dumpling) and fruit like Apples, Late berries, Pears, and Plums.

BLACK EYED PEAS WITH COLLARDS

2009-08-05T10:14:00.001-07:00

(submitted by shareholder, Thanks Sarah!)

1 medium onion, diced
1 T canola or other neutral oil
1 large bunch collard greens (or other greens), chopped
3 cups drained cooked black eyed peas (2 16 oz. cans) pinch of cayenne or crushed red pepper flakes ground black pepper to taste

In a large skillet, saute the onions in the oil until soft and starting to caramelize a bit. Add the collards to the skillet. Stir for a few minute until it wilts. Add the black-eyed peas, black pepper, and cayenne if desired. Heat thoroughly.

Serves 4.

This recipe is (slightly) adapted from "Moosewood Restaurant Cooks at Home" and goes well with grits (for a little extra flavor, mix in some cheddar cheese) and a few wedges of fresh tomatoes.

What to Expect!

2009-08-04T07:53:00.000-07:00

Full Shares: Carrots, Sweet Spanish Onions, Collards, Romaine lettuce, Cucumbers, Sage, Cabbage, Corn, Red Oak Leaf Lettuce, Red Kale, Peppers, and Farm Pick - Either zucchini or summer squash.

Half Shares: Carrots, Sweet Spanish Onions, Collards, Romaine lettuce, Cucumbers, Basil, Cabbage, Blueberries, Summer squash, Zucchini, Farm Pick - Either peppers, zucchini or summer squash.

Bamboo Spoon Awards: Scones

2009-07-31T16:58:00.000-07:00

Thank you to all of you for tasting and voting all the delicious Scones made by our CSA members. The "Corn, Scallion & Cheddar" Scone was your favourite by a few votes but they were all so delicious that we want to share all 3 recipes with you. Here they are:

Remember next month is Muffins! Make your own batch using one of our CSA ingredients and deliver them to CGB by 3pm on Aug 20th.

CORN, SCALLION AND CHEDDAR SCONES

(recipe courtesy & made by Licia Bester) makes 8

Ingredients

1/3 cup scallions chopped thinly

1/3 cup corn cooked or frozen

1 teaspoon cayenne

1/4 cup coarse cornmeal

1 3/4 cups unbleached all-purpose flour, more for rolling out scones + 1 tbs for corn mix

1 tablespoon baking powder

2 teaspoons salt divided

12 tablespoons cold unsalted butter (2 1/2 sticks), + 1/2 tbs for cooking scallions

2 extra-large eggs, + 1 more as an eggwash for brushing the tops

1/2 cup cold heavy cream

1 1/2 cups grated extra-sharp aged cheddar

1/2 cup grated parmiggiano cheese, more to sprinkle the tops

Method

Preheat oven to 400°F.

In a small saucepan sautée the scallions with a little butter just until the butter is absorbed. Add the cayenne, corn and 1 tsp of the salt. Stir together and set aside. Let cool completely.

In the bowl of an electric mixer fitted with the K paddle stir together the cornmeal, flour, baking powder and salt. Add the cold butter and mix on low speed until mixture resembles coarse meal. Gently whisk the eggs into the heavy cream and quickly pour it into the flour mixture until just combined, no more.

Add a tablespoon of flour to the cooled scallion corn mix and combine with the grated cheeses. Then fold it into the scone mixture without over-mixing.

Turn out dough onto a lightly floured surface and shape it into a rectangle 3/4 inch thick with your floured hands (like a meatloaf). Dip knife in flour before each cut and cut dough into squares and then diagonally to make triangles. Place each triangle on a sheet pan covered with a silicon mat or parchment paper. Brush tops with egg wash and sprinkle with a little parmiggiano. Bake for 18 to 22 minutes or until cooked through. Buon appetito!

Blueberry Streusel Scones

(made by Megan Breaker, recipe courtesy of Stephanie Jaworski, Joyofbaking.com) makes 8

Ingredients

2 cups all-purpose flour

1/4 cup granulated white sugar

2 teaspoons baking powder

1/8 teaspoon salt

6 tablespoons chilled, unsalted butter, cut into pieces

1 cup fresh blueberries

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup milk or cream and a little more to brush the tops of scones

Streusel Topping

1/4 cup brown sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons chilled unsalted butter, cut into pieces

Method

Preheat oven to 400 degrees F and place rack in middle of oven. Line a cookie sheet with parchment paper.

For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.

For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.

Bake the scones until nicely browned, about 18 - 22 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days.

CHEDDAR AND CHIVE SCONES

(made by Megan Breaker, recipe courtesy of Whole Foods) makes 12

Ingredients

1/2 cup milk (plus 2 tablespoons for brushing over scones)

2 large eggs

2 tablespoons finely chopped chives

2 cups unbleached all-purpose flour, more for rolling out biscuits

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

6 tablespoons (3/4 stick) cold unsalted butter

1 1/2 cups grated sharp or aged cheddar, divided

Method

Preheat oven to 425°F.

In a small bowl, whisk together 1/2 cup milk and eggs until blended. Stir in chives and set aside. Blend flour, baking powder, salt, and black pepper in a food processor or large bowl. Add cold butter and pulse, or quickly blend with your fingertips, until mixture resembles coarse meal. Do not over-mix. Add 1 cup of the grated cheese and pulse just to combine. Add milk mixture and process just until moist clumps begin to form.

Turn out dough onto a lightly floured surface and shape into a ball. Cut dough ball in half, then flatten each half into an 8-inch round circle, about 1/2-inch thick. Cut each circle into 6 wedges, as you would cut a pie. Brush tops with milk and sprinkle with remaining 1/2 cup of cheese. Place on a nonstick baking sheet. Bake for 12 to 15 minutes or until golden brown.

Nutrition

Per serving (1 scone/321g-wt.): 210 calories (110 from fat), 12g total fat, 7g saturated fat, 9g protein, 19g total carbohydrate (1g dietary fiber, 1g sugar), 65mg cholesterol, 440mg sodium

2009-07-29T14:13:00.000-07:00

Received an email from a shareholder w/ this recipe! YUM!

Watermelon and Cucumber Gazpacho
Makes 4 large servings

1 3 pound seedless watermelon (diced about 5 cups) divided
1 small cucumber, peeled seeded and diced (about 1 cup)
1 medium sized red bell pepper, diced (about 1 cup)
1 medium sized yellow bell pepper, diced (aobut 1 cup)
1 small jalepeno, seeded, diced
3 pale green inner celery stalks, diced (about 1/2 cup)
1/2 small red onion (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt (optional)

Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining cup of diced watermelon and next 10 ingredients; stir to combine. Cover and refrigerate until cold; at least one hour and up to 4 hours.

A few other options:

I added mango to mine...yummy
Or a freshly picked granny smith or honey crisp diced apple would be good too!

Enjoy!!!

Fall CSA Share Opportunity!

2009-07-28T13:16:00.001-07:00

We're At It Again . . . MORE Produce!

Our friends at Heaven's Harvest Farm have started a Fall CSA Share!

If you're not familiar with this great idea, a CSA (Community Supported Agriculture) is a way for people to build a relationship with a farm. By making a financial commitment to a farm, the people become “shareholders” of the CSA and receive weekly baskets of produce. It’s a perfect (and affordable) way to eat healthy and support a local farm.

Shareholders will receive produce for 8 weeks,, and pickup will be Thursday afternoons 3-6:30pm. Prices are as follows: Full Share $320 and Half Share $200.

Please Note: Shareholders must register for the Fall CSA by Friday, July 31. Payment is due by Friday, August 14. To register (or if you have questions), please call 978.741.0800 or crunchygranolababy@verizon.net.

Expected produce includes: Arugula, Beans, Beets (Red, Golden), Bok Choi, Broccoli, Brussel Sprouts, Cabbage (Green, Red, Savoy, Napa), Carrots, Caulifower, Collards, Corn (Butter/Sugar, Gold, White, Indian), Cucumbers (Pickling, Slicers), Eggplant, Endive, Escarole, Kale (Dino, Green, Red), Lettuce (6-8 varieties), Onions (Red, Storage, Fresh white varieties), Peas, Peppers (many varieties- Purple, Red, Yellow, Orange, Chocolate, Hot), Potatoes, Pumpkins, Radiccio, Radishes, Spinach, Summer Squash, Tatsoi, Winter Squash (Acorn, Buttercup, Butternut, Carnivale, Hubbard, Sweet dumpling) and fruit like Apples, Late berries, Pears, and Plums.

What About Meat?

Interested in a local, grass-fed, organic, meat share?

Lucky for you, Houde Family Farm in Vermont is offering a deliver-based meat CSA. The farmer drops the meat right at your doorstep each month and, according to our meat-eating friends, is reasonably priced in comparison to other meat CSA's.

To learn more, please visit HoudeFamilyFarm.com.

What to Expect!

2009-07-27T14:32:00.000-07:00

Full Shares

Boston lettuce red/green

Farm Pick Lettuce

Carrots

Beans – green

Beans – yellow

Corn

Scallions

Red Kale

Cucumbers

Cabbage

Basil

Arugula

Blueberries

Farm Pick – Broccoli, Summer Squash, Zucchini – when available

Half Shares

Boston Lettuce red/green

Carrots

Beans – green

Beans – yellow

Corn

Scallions

Red Kale

Cucumbers

Swiss Chard

Chives

Farm Pick – Broccoli, Summer Squash, Zucchini – when available

SCONES!

2009-07-27T12:35:00.000-07:00

Hey everyone don't forget to make your scone recipes for this Thursday!

Our second Bamboo Spoon Awards will feature scones made with one of our delicious CSA ingredients this week. Remember all entries must be brought to CGB by 3pm Thursday July 30th.

Fruit, herb or vegetable scones are a yummy treat especially in the afternoon with a lovely cup of tea.

See you all Thursday!

ciao

What's Coming this Week?!

2009-07-21T08:23:00.000-07:00

Full Shares: Corn, Beet Greens, Dandelions, Cucumbers, Bok Choi, Lettuce red or green, Farm Pick Lettuce, Green Beans, Yellow Beans, Zucchini, Lemon Balm, Mint

Half Shares: Corn, Beet Greens, Dandelions, Cucumbers, Cabbage, Lettuce red or green, Green Beans, Zucchini, Lemon Balm

Arugula, Mint & Watermelon Salad

2009-07-20T14:25:00.000-07:00

Last week's CSA had some wonderful 'rucola'. If you have yet to enjoy it here's a refreshing, fast and easy summer salad.

Serves 4-6.

Ingredients

1 head arugula washed and dried
1 small red onion, sliced thin
1 small seedless watermelon, cut into 1-inch cubes or into 1-inch spheres with a melon baller
3 ounces feta cheese, cubed (or more if you love it)
3 or 4 sprigs of fresh mint leaves left whole or torn in half
champagne vinegar
good extra-virgin olive oil
salt & pepper

Directions

Whisk 1 part vinegar with 3 parts olive oil, and salt and pepper. Toss with arugula, red onion slices, watermelon, feta and fresh mint leaves. Serve chilled!

Just add some shrimp and you have a wholesome meal.

For the shrimp just place them in a ziplock bag with a clove of garlic, some salt&pepper and a couple of tbs of EVOO. Let sit in refrigerator for 30min and grill.

Buon appetito!

Roasted Cabbage Rolls

2009-07-18T07:46:00.001-07:00

"We've revived a nearly forgotten comfort food--cabbage rolls. These are made in the Finnish style, with a corn syrup-bacon glaze that caramelizes during baking. Cooking the cabbage in the microwave makes easy work of removing the leaves for the rolls." - Recipe by Finnish-American Jim Fobel, a Cooking Light Contributor and the author of Jim Fobel's Casseroles and Jim Fobel's Old-Fashioned Baking Book

Ingredients:

- 1 (3-pound) head cabbage
- 2 tablespoons water
- Cooking spray
- 1 onion, slivered
- 1 cup water
- 1/3 cup uncooked long-grain rice
- 1 cup diced Granny Smith apple
- 2/3 cup chopped green onions
- 1/2 cup 2% reduced-fat milk
- 1 1/4 teaspoons garlic salt
- 3/4 teaspoon dried rubbed sage
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1 large egg
- 1 pound ground turkey
- 1/4 cup water

Basting Glaze Ingredients:
- 4 bacon slices, chopped
- 1/3 cup dark corn syrup
- 3 tablespoons tomato paste
- 1 1/2 tablespoons water
- 3/4 teaspoon salt

Directions:

1. To prepare cabbage rolls, core cabbage using a serrated knife.
2. Place cabbage in an 8-inch square baking dish or 2-quart casserole; add 2 tablespoons water.
3. Loosely cover with heavy-duty plastic wrap.
4. Microwave at high 9 minutes, rotating baking dish a half-turn after 5 minutes.
5. Cover dish and let stand 15 minutes.
6. Discard any tough dark green leaves.
7. Remove 8 light-colored cabbage leaves.
8. Cut off raised portion of the main vein of each leaf, and set leaves aside.
9. Finely chop enough remaining cabbage to measure 1/2 cup, and set aside.
10. Coarsely chop enough remaining cabbage to measure 2 cups; arrange in bottom of a 13 x 9-inch baking dish coated with cooking spray.
11. Top with slivered onion.

12. Bring 1 cup water to a boil in a small saucepan.
13. Add rice; reduce heat to medium-low, and cook 8 minutes. Drain well.

14. Preheat oven to 350°.

15. Combine 1/2 cup finely chopped cabbage, rice, apple, and the next 7 ingredients (apple through egg).
16. Crumble turkey over mixture; stir just until blended.
17. Place about 1/2 cup turkey mixture in center of each cabbage leaf.
18. Fold in edges of leaves, and roll up; place cabbage rolls on top of coarsely chopped cabbage.
19. Cut several 1/4-inch-deep slits across top of each roll.
20. Pour 1/4 cup water over rolls.
21. Cover with foil, and bake at 350° for 30 minutes.

22. To prepare basting glaze, cook the bacon in a small saucepan over medium heat for 3 minutes or until lightly browned.
23. Remove from heat. Remove bacon from pan; discard bacon drippings.
24. Return bacon to pan; stir in corn syrup and remaining ingredients.
25. Uncover cabbage rolls; spoon one-third basting glaze over cabbage rolls.
26. Bake, uncovered, 1 hour, basting with basting glaze every 20 minutes.
27. Spoon about 1/4 cup remaining cabbage on each of 8 plates; top each with 1 cabbage roll.

Yield: 8 servings

CALORIES 223 (20% from fat); FAT 4.9g (sat 1.7g,mono 1.6g,poly 1g); IRON 2.4mg; CHOLESTEROL 69mg; CALCIUM 107mg; CARBOHYDRATE 28.7g; SODIUM 707mg; PROTEIN 17.4g; FIBER 4.2g

Cooking Light, JANUARY 2000

Bamboo Spoon Award: Breads

2009-07-16T11:24:00.000-07:00

Here are the recipes of the two breads of our last Bamboo Spoon Award.

Winner first:

Meg's Strawberry Bread

Adapted from Martha Stewart's recipe

Ingredients

About 2/3 cup whole strawberries

1 1/2 cups all purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temp

1 teaspoon vanilla extract

1/2 cup unsalted butter, room temp (plus more to butter pan)

1 cup sugar

1 large egg, room temp

2 large egg whites, room temp

Directions

Preheat oven to 350. Butter pan.

Place strawberries in food processor and process until pureed. It will be about 1/3 cup of puree. If you want, feel free to add a few more strawberries! Set aside. In a medium bowl whisk flour, baking powder and salt. Set aside. In a small bowl, mix milk, vanilla and strawberry puree, set aside. In a large bowl with an electric mixer cream the butter on medium-high speed until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. With the mixer on low, slowly add half the flour mixture and mix until just blended. Add the milk mixture and mix until just blended. Slowly add the remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Pour batter into pan evenly and cook for about 25 minutes or until when pierced with a fork the fork comes out clean.

Li's Sweet Potato Bread with Pecans & Vanilla Icing

Adapted from Bill kelly's original recipe

Ingredients

2 cups sugar

2/3 cups water

1/3 cup oil

1/2 cup applesauce

4 eggs

2 cups mashed sweet potatoes (3-4 large ones)

3 1/3 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon baking powder

1 cup coarsely chopped pecans

Vanilla Icing

1 cup sifted powdered sugar

2 tablespoons lemon juice

2 teaspoons vanilla extract

water as needed

Place ingredients in a bowl and mix well with a spatula. Slowly add water by the tablespoon until you get a yogurt like consistency. Spread on cooled breads.

Directions

Preheat oven to 350 degrees F.

Combine sugar, water, oil, eggs, and sweet potatoes, applesauce and mix thoroughly. Sift all dry ingredients in a separate bowl and add to wet gradually. Mix gently to combine. Do not over stir. Fold in pecans. Divide between 2 greased loaf pans and bake for 50-65 minutes, or until tester comes out dry. Cool in pan to room temperature for 15 min then on a cooling rack for another 20 min. Brush icing on bread and let set. Repeat as many times as desired. Buon Appetito!.

What's Coming this Week?!

2009-07-14T10:17:00.000-07:00

Full Shares: Farm Pick Lettuce, Slicing Cukes, Green Swiss Chard, Carrots, Green Cabbage, Peas –Edible Pod, Scallions, Collards, Basil, Arugula, Blueberries, Napa Cabbage

Half Shares: Slicing Cukes, Green Swiss Chard, Carrots, Green Cabbage, Peas –Edible Pod, Scallions, Collards, Basil, Blueberries, Napa Cabbage

Other Notes:

- If anyone has horses or goats and would like certified organic hay, please call Heaven's Harvest Farm to inquire. They have 250 available fresh cut bales and need to deliver (not to CGB!) a minimum of 75-100 to be cost-efficient.

- They are also offering firewood for sale this year. Their cut and split cordwood will be offered in ½ cord, full cord and multiple cord deliveries. Prices will reflect the volume of the order. Please call or email heavensharvestfarm@yahoo.com to discuss your cordwood needs.

Basic Scones

2009-07-10T11:19:00.000-07:00

If you've never made scones do not worry! I hadn't either before last night. My first attempt went so smooth and the results were so scrumptious that I'm still looking for them...hubby and friends ate every little crumb!

I heard a lot of concerns about making scones for the first time. So let me start by saying it's not half as hard as everyone makes it seem. Just to see if I could, I made my first ever scones totally by hand in a bowl! and I do not go to the gym so my arm power was pretty weak. It took no time to make and my arm doesn't even hurt!

My professional baker friend gave me this essential advice: what really matters is using very cold butter (chilling your work bowl in the fridge also helps) and do not to worry about mixing too well, you're supposed to have lumps of butter in your dough! Roll it out onto a floured surface to 3/4-1inch thick and cut into rounds (use a cookie cutter, can, glass, whatever you have).

As always there are hundreds of fantastic recipes out there that you may prefer but here's the one I tried and enjoyed. I used frozen cranberries soaked in limoncello :)

Scones

Recipe courtesy Alton Brown

Serves: 1 dozen

Ingredients

2 cups flour

4 teaspoons baking powder

3/4 teaspoon salt

1/3 cup sugar

4 tablespoons butter

2 tablespoons shortening

3/4 cup cream

1 egg

Handful dried currants or dried cranberries

Directions

Heat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening.

In a separate bowl, combine cream with beaten egg then add to dry ingredients.

Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.

Best Bread: Strawberry!!

2009-07-10T10:39:00.001-07:00

Congratulations to Megan for baking a delicious 'Strawberry bread' that won you our first Bamboo Spoon award!

We all had a wonderful time tasting the breads (that were all very good) and picking our favourite. It's so much fun to pick up your CSA, browse all the new things in the store and get a bite too! Snack, shopping and groceries all in one :)

We are collecting recipes from all entries in the Bamboo Spoon awards, as well as any other recipe that features one (or more) items from of our wonderful CSA bounty. We'll post many here and at the end of the season, we're going to compile all of the recipes and pictures we receive into a book .

If you'd like your recipe printed up, please email them to us with a picture of the final product if you have one. Thanks!

Don't forget to make your CSA Scones for the Bamboo Spoon award on Thursday July 30th. As usual all entries must be delivered to CGB by 3pm that day.

Thanks and happy baking to all of you!

Cook Off / Chocolate Zucchini Cupcakes

2009-07-09T07:28:00.000-07:00

Don't forget! Today is the Bamboo Spoon Cook Off! Bake your delicious bread featuring one of our amazing CSA items and bring it to CGB by 3pm today.

So bake away and come taste all the wonderful breads our CSA members are preparing. Yum! And if you're looking for a little treat, check out this recipe for Chocolate Zucchini Cupcakes. Double yum!

Ingredients:

2 (1 ounce) squares unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated zucchini
3/4 cup chopped walnuts
1 (16 ounce) package chocolate frosting
1/2 cup walnut halves

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.

3. In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.

4. Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.

(Photo courtesy of the wonderful cooks at allrecipes.com)

What's Coming this Week?!

2009-07-07T10:02:00.000-07:00

Full Shares: Edible pods sugar snap peas, Pickling Cukes, Flat Leaf Parsley, Red Oakleaf lettuce, Farm Pick Lettuce, Chives, Scallions, Fennel, Red Chard, Red Cabbage, Zucchini, Dandelion

Half Shares: Edible pods sugar snap peas, Pickling Cukes, Flat Leaf Parsley, Red Oakleaf Lettuce, Chives, Scallions, Red Chard, Baby Bok Choi, Farm Pick Greens

The Bamboo Spoon Cook Off is almost here!!!

2009-07-07T08:42:00.000-07:00

Remember to bake your delicious breads featuring one of our amazing CSA items and bring it to CGB by 3pm on Thursday July 9th. That's this week!

If you've never baked a bread before don't sweat. It's super easy and always delicious. The internet is filled with yummy recipes (ie. epicurious.com). Breads are great both savory and sweet so it's really up to you. Strawberry bread or Kale bread. Scallions, thyme, radishes, cabbage, yams, garlic scapes, summer squash, zucchini, etc these are just some of the great CSA items we received up to now and that would work wonders in a bread.

So bake away and come on in and taste all the wonderful breads our CSA members are preparing. I know I'm eager to!

see you Thursday

ciao

Strawberry Shortcake

2009-07-05T12:38:00.001-07:00

Strawberries are all around us, Blueberries are making an appearance and Raspberries and Blackberries will be here very soon. We have to take advantage. Here's a simple marinade my nonna used to make all summer long. Any berry will work. Use your favorite.

Buon Appetito!

Ingredients

For the strawberries:

1 1/2 pounds strawberries, stemmed and quartered
2- 3 tablespoons sugar (to taste)
juices of half a lemon
a shot of port or sherry if you want
a couple of fresh mint leaves
For the shortcake:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream very cold
Whipped Cream, recipe follows

Directions

Wash, dry and cut the strawberries. Place in a non-reactive bowl and mix in all the other ingredients, cover with saran and refrigerate so juices develop, min 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add the cold heavy cream and mix until just combined. Do NOT over mix! Place mixture in an ungreased 8-inch square pan and bake until golden and cooked through, 18 to 22 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream:

1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

Rustic Red Kale and White Bean Soup

2009-07-05T09:27:00.000-07:00

* Thanks to Marnie Memmolo for passing this along!

You can substitute any other leafy green for the kale, but if you're using quick-cooking greens such as spinach, allow the soup to cook for 25 minutes before adding the greens; then add the greens and cook just until they're done.

1 bunch red kale (or use any other green available)
1 large onion, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1/2 cup parsley, chopped
1/2 cup chopped fresh basil (or about 5 "ice cubes" of frozen basil)
1 teaspoon dried oregano
2 15-ounce cans diced tomatoes
1 15-ounce can cannellini or other white beans
4 cups water
pinch red pepper flakes
salt and pepper to taste

Optional serving suggestions:
Balsamic vinegar and soy parmesan

Prepare the kale by removing the thick parts of the center rib and discarding them. Slice the leaves thinly. Measure out 4 cups of kale for the soup; save the rest for another use.

Mist a large, non-stick pot lightly with olive oil. Sauté the onion and celery until the onion begins to brown. Add the garlic, and sauté for another minute. Add all the remaining ingredients, and allow the soup to simmer, adding extra water as needed, until the kale is tender, about 30-60 minutes, depending on the kale. Taste the soup and add more basil, if necessary.

Serve the soup, stirring a few drops of balsamic vinegar and a sprinkling of vegan parmesan into each bowl, if desired. Makes about 6 servings.

Each serving contains: 152 Calories (kcal); 1 g Total Fat; (5% calories from fat); 9 g Protein; 30 g Carbohydrate; 0 mg Cholesterol; 258 mg Sodium; 7 g Fiber

Meat CSA

2009-07-02T08:58:00.000-07:00

Thanks to Michael Madden for passing this along:

The Houde Family Farm in Vermont is hosting a Meat CSA, which features USDA certified local, grass-fed, organic meat. The price is approximately $7 LB, which is a reasonable price.

Currently the farmer does drop offs in Reading, Wakefield, Andover, etc. Not Salem. BUT if the farmer can register at least 4-5 people, he'll make Salem a stop and literally drop off you meat at your doorstep each month. Pretty good service!

To learn more about this opportunity, visit their website at www.houdefamilyfarm.com.

This Weeks Shares

2009-06-30T04:06:00.000-07:00

Full Shares
Scallions*Garlic Scapes*Edible Snap Peas*Grape Tomatoes*Farm pick lettuce*Red Boston Lettuce*Radishes*Dino Kale*Pickling Cukes*Napa Cabbage*Sage*Oregano*Thyme

Half Shares
Scallions*Edible Snap Peas*Farm pick lettuce*Parsley*Red Kale*Pickling Cukes*Baby Bok Choi*Sage*Oregano*Thyme

Garlic Scapes
Scapes are the wild and curly shoots that spring from the tops of garlic plants. They're brilliantly green, can be thick or thin, curved or corkscrewed, and, depending on how they're cut, just long or very long. They've got a mild garlic fragrance and a mellow garlic flavor. Smell the cut end or snap one and the scent will be a cross between garlic and summer grass. It's got a freshness that garlic loses as it develops.
The scapes, which look as beautiful in the garden as they do at the market, are meant to be cut -- cutting them strengthens the garlic bulbs that are growing underground -- so it's a win-win for the garlic and us, the cooks. Although scapes needn't be cooked. In fact, if you do cook them, you should cook them lightly, maybe in a quick stir-fry.
You will get the most from garlic scapes by using them raw. They're terrific chopped or very thinly sliced added to a tuna or chicken salad, stirred into hot rice or scattered over a salad, the way you might scatter sliced scallions or an herb.

GARLIC SCAPE AND ALMOND PESTO
Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.
If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.

White Bean and Garlic Scapes Dip
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.
1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Yield: 1 1/2 cups.

Mashed Potatoes with Garlic Scapes
2 1/2 lbs. russet potatoes, peeled and cut into 1" pieces. 2 Tablespoons butter (can omit this if on a restricted fat diet/lifestyle)1-2 Tbsp, olive oil 1/4 cup finely chopped scapes1/4 cup hot milk (or more)
Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and saute about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.
Chicken With Garlic Scapes & Capers
2 whole skinless boneless chicken breasts, halved 2 Tbsp. Unsalted butter2 Tbsp. vegetable oil 4 Tbsp. dry white wine 2 Tbsp. lemon juice 4 chopped garlic scapes 1 Tbsp. drained capers
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 4.

Crispy Kale Chips! (Shop Favorite)

2009-06-27T10:40:00.000-07:00

Ingredients:

1 bunch kale
1-2 tablespoons good extra-virgin olive oil
salt to taste, preferably grey salt to keep all the nutritional values high
1 tsp paprika
zest of 1/2 a small lemon
1/2 tbs lemon juice
1 garlic clove pressed or thinly minced

Directions:

1. Preheat oven to 375 degrees F. Use a stoneware ovenproof pan or line a sheet pan/cookie sheet with parchment paper.

2. Cut the leaves into bite sizes (not too small, it will shrink) and remove the stems and reserve (they're fibrous but delicious steamed, similar to asparagus). Rinse leaves in running cold water and dry thoroughly.

3. Place Kale in a zip lock bag or bowl and drizzle with extra-virgin olive oil. Add lemon juice, lemon zest and garlic. Season with salt and paprika. Let sit in the refrigerator for 10 min.

4. Spread the kale out onto the oven proof dish with no overlapping.

5. Bake until the edges brown but are not burnt, 10 to 15 minutes.

[Photo courtesy of allrecipes.com]

Thyme

2009-06-25T18:09:00.000-07:00

Thyme is a wonderful herb that will crackle in the frying pan with a little oil and work wonders on just about anything. If you sometimes crave a little savory touch to your breakfast, here's a delicious recipe for adults and kids alike!!

You do not need a special pan but a convection oven does help.

Level: Easy Cook time: 30min Yield: 12 Popovers

Ingredients:

- 1 1/2 tbs unsalted butter, melted + some softened butter for greasing pans

- 3/4 tsp kosher salt or grey salt

- 1 1/2 tsp chopped fresh Thyme leaves

- 3 extra-large eggs, at room temp!

- 1 1/2 cups whole milk, at room temp

Directions:

Preheat oven to 425 degrees F.

Generously grease popover pan (or custard cups, muffin pan) with softened butter. Enough for 12 popovers. Place the pans in the oven for 2 min to preheat.

Meanwhile, whisk together the flour, salt, thyme, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans LESS than half full and bake for exactly 30min. Do not peek. Serve hot!

You can enjoy them as is or with some thinned honey (h20+lemon juice).

Dandelions! (And the Farmer's Market)

2009-06-25T08:43:00.000-07:00

It's CSA Thursday . . . AND it's the kickoff of the Salem Farmer's Market! What a great day for produce lovers!

So be sure to swing by CGB to pick up your organic veggies, and then stop by the farmers market (for the opening day schedule, visit here) to supplement your share!

And in case you forgot (or missed it in an earlier post), here's what to expect this week:

Full Shares: Kale, Green Peppers, Strawberries, Sweet Potatoes, Red Cabbage, Zucchini, Yellow Squash, Scallions, Dandelions, Green Leaf Lettuce, Red Boston, Edible Pod Peas, Thyme

Half Shares: Strawberries, Sweet Potatoes, Green Cabbage, Zucchini, Scallions, Cucumbers, Dandelions, Red Boston, Edible Pod Peas, Thyme

And if you're not sure what to do with dandelions, here are a few recipes from the farm:

Dandelion Egg Salad

4 hard-boiled eggs
2/3 cup dandelion greens, chopped and cooked
1 tsp horseradish
1 Tbsp fresh chives
½ cup mayonnaise

1. Chop eggs coarsely.
2. Add Dandelion greens, chives, and horseradish. Mix gently.
3. Add mayonnaise and mix just enough to coat ingredients.

Dandelion Pasta Salad

3 cups cooked pasta
1½ cups diced tomatoes, drained
1 cup dandelion greens, pre-cooked
2 wild leeks, minced, greens and all or 2 Tbsp minced onions
8 olives, sliced
2 Tbsp vinegar
1 Tbsp olive oil
½ tsp salt

Check out more dandelion recipes at www.heavensharvestfarm.com

For all Raw lovers and not!

2009-06-23T12:57:00.001-07:00

This is a wonderful little kitchen gadget that can help you make extraordinary marinades, pestos, salsas, and many more condiments in seconds. It's fun to use, easy to clean and as you've guessed by now I love it. It's Jamie Oliver's Flavour Shaker!!

Garlic and herbs are fabulous in here, add a little EVOO and you have the perfect dressing for any crudites, fish, salad and more.

Zucchini Bread

2009-06-23T11:02:00.000-07:00

Please Note: Several folks used 1/2 cup oil and 1/2 cup applesauce instead and added a brown sugar/buttery strudel on top.

Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 25 Minutes
Yields: 24 servings

Ingredients:

- 3 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup chopped walnuts

Directions:

1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

Taken from Allrecipes.com

Raw Marinated Summer Squash

2009-06-22T17:49:00.001-07:00

In an attempt to go "Raw", this was part of our dinner and it was very delicious, and very easy!
I would imagine you can do this with any veggie.

I used 2 summer squash
sliced them in rounds, thinly
about a tablespoonish of fresh oregano
even amounts of balsalmic vinegar and olive oil
salt and pepper

I marinated all day.
I am going to try a milder vinegar next time, Tommie wasn't into this and Tom was OK with it.
I loved it! Nice and crisp!

Whats Coming This Week!

2009-06-22T17:30:00.000-07:00

We had a successful first week, only 4 shares left at the end of the night. (ARGH!)
Remember, call us if you can't make your pick up, we will arrange a new home for it. : )
I am planning on trying my salad turnips tomorrow. YUM!

Full Shares: Kale*Green Peppers*Strawberries*Sweet Potatoes*Red Cabbage*Zucchini*
Yellow Squash*Scallions*Dandelions*Green Leaf Lettuce*Red Boston*Edible Pod Peas*Thyme*

Half Shares:Strawberries*Sweet Potatoes*Green Cabbage* Zucchini*Scallions*Cucumbers*Dandelions*Red Boston*Edible Pod Peas*Thyme*

Don't forget to check out the Farms site too for great recipes!

Hakurei Turnips & Strawberrys!

2009-06-21T10:11:00.001-07:00

Not sure if everyone saw the recipe comments that Paula and Licia posted, so we're going to post them again!

(Hope you're all enjoying wonderful Father's Day meals with your amazing produce! Thanks for a great first week!)

From Paula: The Hakurei, or Tokyo, turnip is a Japanese variety that’s crisp, juicy, and delicious raw, as anyone who’s recently cadged a sample at the Keith’s Farm stand can attest. They work wonderfully in salads or slaws, but cooking enhances their natural sweetness. 5 Ninth chef Daniel “Chino” Parilla likes their even-textured density, and plays up the Japanese motif by braising them in mirin and white soy sauce and serving them with hamachi, but he believes they’re versatile enough to go with just about anything. The greens-topped tubers are abundant now at several Greenmarket stands, including Keith’s, Yuno’s Farm, Hawthorne Valley Farm, and Windfall Farms.

Daniel “Chino” Parilla’s Braised Hakurei Turnips
6 Hakurei turnips, tops removed
2 cups cold water
3/4 cup mirin
1/4 cup white soy sauce

Trim turnips and peel with a vegetable peeler. (1) Cut the turnips into sixths and (2) place them in a saucepan with the remaining ingredients. (3) Cover and bring to a simmer over medium-low heat; cook very slowly for about 15 minutes, or until just tender. Let cool to room temperature in the braising liquid, then drain and serve with steamed or roasted fish.

(By Robin Raisfeld & Rob Patronite Published Nov 25, 2007 )

And Licia said: These strawberries are soo good I did not want to adulterate them in any way. I just hulled and quartered them. Put them in a non-reactive bowl and added a teeny bit of lemon juice, a twist of black pepper and a tsp of sugar mulled with that wonderful mint to release all its flavorful oils. Cover and let sit in fridge for 30min. mmmm really worth the wait. Buon appetito!

Yummy Produce - TODAY!

2009-06-18T06:51:00.000-07:00

Today's the day!

CGB's CSA is arriving this afternoon and pickup is between 3 and 6:30. Follow CGB on Twitter for real-time updates about when the produce is ready to go!

And if you have any questions or concerns, don't hesitate to call Jennie or Amy at 978.741.0800.

See everyone this afternoon!

Summer Squash Casserole

2009-06-16T13:45:00.000-07:00

Thanks to Cindy J. for this recipe! (And thanks to Heavens Harvest Farm for this great photo of their squash!)

Ingredients:

- Sliced summer squash
- Sliced white onion
- Cheddar cheese - shredded
- Cream of mushroom (or chicken) soup
- Crumbled Ritz crackers

Directions:

1. Boil squash and onion until soft. Layer it with soup, cheese and crackers - a couple times. I'm not sure about amounts but you will figure it out as you do it - whatever looks right.

2. Bake on 350 until crackers brown and cheese bubbles.

What's Coming this Week?!

2009-06-14T14:00:00.000-07:00

Just got word that Heavens Harvest posted share produce on their site today.
Here is whats coming:

Full Shares:
Scallions*Hakurei Turnips*Summer Squash*Zucchini*Sweet Potatoes*Red Chard*Cucumbers*Romaine Lettuce*Red Boston Lettuce*Collards*Cabbage*Spearmint*Lemon Balm*Chives*Strawberries*

Half Shares:
Cucumbers*Hakurei Turnips*Summer Squash*Sweet Potatoes*Red Chard*Romaine Lettuce*Baby Bok Choi*Collards*Scallions*Lemon Balm*Chives*Strawberries*

Visit heavensharvestfarm.com to read this weeks newsletter and to get more information from the farm.

Any recipes?? Please post in the comment section! (we will "organize"them as they come in)

Can't wait!!

T-Minus 7 Days!

2009-06-11T08:55:00.000-07:00

Guess what . . . CGB's CSA starts ONE WEEK FROM TODAY! Woohoo!

If you have any questions over the next week, don't hesitate to call Jennie or Amy at 978.741.0800 or shoot an email to crunchygranolababy@verizon.net.

And while we have your attention:

We need volunteers to help keep the CSA running smoothly! ('Cuz unloading all those boxes of produce pictured above ain't easy!)

Volunteer responsibilities are easy: Just show up at CGB around 1ish on Thursdays and watch the shop as we unload the produce. Just keep an eye on stuff! We're usually done around 2ish. And when we are done? Grab your produce and head home! Super easy, but super helpful to the CGB folks.

We need one volunteer every Thursday between now and September 24. We'll have a registration sheet available next Thursday, so check your calendars and sign up!

Questions? No worries, just let us know!

Curried Zucchini Soup Recipe

2009-06-09T14:40:00.000-07:00

Chilly days like this are perfect for soup! This recipe comes courtesy of Sarah Murphy...thanks Sarah!

Ingredients:

2 cups diced onions
1 T canola oil
3 garlic cloves, minced
1 t grated fresh ginger root
2 t curry powder
2 1/2 cups water or vegetable broth
2 cups cubed potatoes
5 cups sliced zucchini (about 3 medium or 4 small zucchinis)
1 to 1 1/2 t salt
2 T chopped cilantro (optional)
1 cup milk
3/4 cup plain yogurt
1 T cider vinegar

Directions:

1.In a covered soup pot on medium hear, saute the onions in the oil until translucent , about 10 minutes. Add the garlic, ginger root, and curry powder and saute for 1 minute, stirring constantly. Add the water or stock, potatoes, zucchini and salt. Cover the pot and bring to a boil; then reduce the heat and simmer for 10 minutes.

2.Add the cilantro (if using) and continue to simmer until the vegetables are very tender, another 5 to 10 minutes. Stir in the milk and yogurt and remover from the heat; stir in the vinegar. Either using a mixing wand or in batches in a blender, puree the soup until smooth.

3.Reheat gently. Serve with a dollop of yogurt, cilantro, chives or scallions if desired.

It's Time for Produce!

2009-06-04T08:19:00.000-07:00

The CGB / Heaven's Harvest Farm CSA kicks off on Thursday, June 18!

Details are noted below:

*Pick-up is on Thursdays from 3:00 - 6:30 pm. If you cannot make it during this time or are traveling, please find friends or neighbors who would be willing to pick up produce. If you cannot find anyone to pick up your share, please notify CGB in advance so we may donate it to a Salem charity.

*There are two pick-up checklists: full and half shares. When picking up your share, please check off your name. Additionally, there is a registration form that needs to be completed during the first CSA pickup.

*Please Note! When picking up your share, please take produce from the box with your name! Additionally, you will need your own tote bag to carry home your share since the farm re-uses the boxes each week.

*CGB tries to be as accommodating as possible, but please remember that we are still just retail shop that is not capable of storing produce.

*If you have any questions or concerns, don't hesitate to contact Jennie or Amy at 978.741.0800 or crunchygranolababy@verizon.net

And we're introducing two new concepts this time:

1. Want to know exactly when your produce has arrived at CGB?!

Follow Crunchy Granola Baby on Twitter to receive our real-time tweets!

2. Egg Share, Anyone?

A local company is now offering a certified organic egg share! The eggs would be delivered for 15 weeks, right alongside your regular produce share.

And did we mention the price is great? A 1/2 dozen organic eggs cost just $45 and a dozen cost $90.

If you are interested in participating in our new egg share, please contact Amy or Jennie by Sunday, June 7!

Kickin' off the Blog!

2009-06-02T11:53:00.000-07:00

Welcome to the Crunchy Granola Baby CSA Blog! We've created this blog to help shareholders exchange recipes and ideas about all that wonderful organic produce we receive each week. This is a adventure for all of us, so please feel free to share any concerns, comments, or questions.