Author: Sunnyside CSA Core Group

Categories
Recipes

Tomato, Chard & Black Bean Salad with Spicy Lime Vinaigrette


recipe and image via fridgeandtunnel

Ingredients
Juice of 1 lime (2 Tbsp)
2 Tbsp Extra Virgin olive oil
1 small jalapeno with some seeds, minced
1 large clove garlic, minced
3/4 tsp sea salt, or to taste
2 packed cups (1 bunch) chopped fresh chard leaves and tender stalks
1 (15 oz) can black beans, drained, not rinsed
2 vine-ripened tomatoes, diced
1/3 cup finely diced red onion

Instructions
1. Whisk lime juice, oil, jalapeno, garlic, & salt in a medium bowl.

2. Add the chard, beans, tomato, and red onion and gently toss.

3. Serve at room temperature.

Categories
Recipes

Roasted Garlic Scapes

Here’s a simple, yet wonderful recipe from our farm. These roasted scapes taste like super creamy roasted garlic.

Ingredients
Garlic scapes
olive oil
Salt

Preparation
1. Take the scapes and put them in a lightly oiled roasting pan,
top with salt (kosher or seas salt works best but any will do).

2. Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45 minutes or until they are beginning to turn brown.

3. Serve as a side or main dish.

Categories
Recipes

Arugula-Pistachio Pesto


Recipe by Tori Ritchie; photo by Antonis Achilleos


Here is a delish recipe I made last night with our arugula stash.
I used the pesto on pizza with cherry tomatoes and asparagus and a little left over rotisserie chicken and it was yummy.
Today I put the left over pesto on pasta with a little more cheese and a dash of butter and oil and it was good too. I like a recipe that does double duty! – Jessica

Ingredients
1 garlic clove, peeled
3/4 cup finely grated Asiago cheese*
1/3 cup unsalted natural pistachios
4 cups (packed) baby arugula
1 tablespoon (or more) fresh lemon juice
2 teaspoons finely grated lemon peel
1/4 cup olive oil

Preparation
1. Finely chop garlic in processor. Add cheese and nuts. Process until nuts are finely chopped.

2. Add arugula, 1 tablespoon lemon juice, and peel. Blend to coarse paste. Blend in oil.

3. Season pesto with salt and pepper and more lemon juice, if desired. Transfer to bowl.

4. Cover and chill up to 3 days.

makes about 1 1/4 cups

Categories
Lewis Waite Farms

Lewis Waite Farm Update

**DON’T FORGET! LWF order deadline is Friday June 18, for Thursday June 24th delivery

Farm Notes from Nancy:

The Farmers markets we attend are in full spring/summer swing. On Wednesday afternoon and Saturday morning we load the van with coolers and head to Saratoga to see our local customers. This market runs all year round and has been great in getting the community involved; it is a busy market with lots of variety. On Sunday we head for Dorset VT; a lovely old architecture village just to our east over the first ridge of the Green Mountains. This market is held on a green and seems more like a festival and community meeting morning.

We are working hard on getting our own vegetable garden ready. The up and down of the temperatures this spring has caused a bit of havoc in the soil temperature and growing temperature of many of the early plants. We are replanting things like broccoli raab, kale, spinach, and lettuce since they did not grow well for us. We have made a few new pestos with unusual plants like mache and mint after seeing some new recipes in a gardening magazine. Green Goo – yum! The strawberries are beginning to ripen now that all those weeds have been pulled out to let in the sun and warmth.

We’ve been working on our long term fencing plans and have almost finished the new cow lane across the Lewis farm pasture that is one side of the new pig pasture six acre area. The pigs are due to have their first visit tomorrow after their lane is connected between the barn where they sleep at night and the pasture up on the hill. Their view will be awesome across the Hudson Valley to the west and they’ll see the outline of the peaks of the Adirondacks to the northwest. They’ll have lots of grass, lots of woods, and a year round spring for drinking and taking their mud baths. We’ll have the opening parade with treats in buckets to lure them up the hill. Hopefully this will cure the piggy who gets out every night and eats all the leftover dog food in the upstairs of the barn.

My 1955 John Deere 60 tractor is finally put back together after resting all winter with an engine oil leak. A bad $20 oil seal gasket caused a lot of trouble inside the engine. We use this tractor to pull hay wagons, rake and ted (fluff up for faster drying) the hay and York rake the gravel area we are smoothing as we fix the landscaping around our packing barn.

My last news for today is my new Mini Cooper!! I have wanted one for a long time since they started making them again years ago. This one is a 2002 cherry red with a big sunroof and a CD player! I now have a fancy car! I’m getting it registered this afternoon!!

Announcements
Eagle Bridge Custom Meats
We are proud to officially announce the our new USDA processor is Eagle Bridge Custom Meats in Cambridge, NY We have a full schedule with them this year and are able to offer new cuts and new recipes. They finished the design and building of their new facility last year and are now fully USDA certified for everything but Liverwurst making!! So you will see some new cuts, a new label, new cryovac wrapping, some cuts a slightly new technique (esp. pork cutlets). They are very willing to work with us to do as we and you request – so some of the items we have not been able to get in the past we may be able to ask for now.

All the sausage recipes will be a bit different and we will be able to offer beef sausage now. They have been very willing to work with us on replacing the sodium phosphate (a salt) ingredient in the first batch of pork hot dogs with organic cornstarch which was what we tried with the new beef hot dogs and next we are trying a carrot fiber with the next batch of pork hot dogs. Unfortunately, the cornstarch ingredient shown on the label does not say organic, but Debbie assures me that it is. Please let us know your feed back and we hope it all tastes great!

We are also announcing miniscule price increases for certain of our products. Many items are increasing .03 cents per pound, some are a bit more. This is the third year that we have been able to keep our prices fairly stable. Thanks for your support.

Issue of the month
Issues surrounding GMO seeds and foods are typically one of the passionate topics I rail against. As in India where farmers are straining against the forced use of these products, now Haiti is also attempting to fight back. Monsanto is now donating seeds to spread the use of their altered seeds. http://www.commondreams.org/headline/2010/06/03-9

But these GMO topics are now being dwarfed by the enormity of the problem of the BP/Halliburton/Deepwater Horizon oil spill which is a disaster of still to come proportions. We are all crying for the Gulf. We are all outraged at the corporations, their administrations and their abysmal lack of a disaster recovery plan. We are hoping and praying for a miracle to stop the flow, as the Gulf is already irreparably damaged.

best wishes,

Alan & Nancy Brown
135 Lewis Hill Lane
Town of Jackson
Greenwich, NY 12834
Lewis Waite Farm
Grass-Fed Grass-Finished Beef
Natural Pork
www.csalewiswaitefarm.com
www.lewiswaitefarm.com

518-692-3120 or 518-692-9208

Categories
Recipes

Escarole & Pine Nuts


recipe via Golden Earthworm

Ingredients
1 head escarole, about 1 1/4 to 1 1/2 pounds
4 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
2 tablespoons pine nuts

Directions
1. Bring 3 quarts water to a rolling boil.

2. Separate the escarole leaves and rinse thoroughly. Drop leaves into the boiling water and boil, covered, until tender, about 35 minutes

3. When the escarole is tender, drain thoroughly and let dry.

4. In a 12 to 14-inch saute pan, heat the olive oil until hot but not smoking.

5. Roughly chop the escarole.

6. Add the garlic to the hot pan and saute until the garlic begins to soften and turn a light golden brown, about 5 minutes.

7. Add the pine nuts and cook until the nuts are lightly toasted, about 2 minutes.

8. Add the escarole and stir until well-cooked and very soft, about 5 minutes.

9. Remove from the heat and serve immediately.

Categories
*In the box Archives

In the Box; Week 2

in the box 061809
A note from Golden Earthworm:

Greens Galore! This is a traditional late spring box, full of delicious leafy greens.

The Swiss Chard is gorgeous- called Bright Lights because of its multi-color stems.

The Baby Bok Choy is delicious steamed up or used in a stir fry.

And don’t forget that the white Japanese Salad Turnips are a two-for-one veg because you can eat the leaves too! I love their spicy flavor when gently steamed and then sauteed with a little garlic, olive oil and a squeeze of lemon.

And for all you Escarole lovers (or soon to be)…a big beautiful head of escarole to round things out. Escarole can be eaten raw in a salad, or cooked. It is a bitter green, so cooking will help take off the bitter edge if you don’t like the flavor. If eating raw, the inner (more yellow) leaves are less bitter and can even be a bit sweet!

Finally, the funny looking long green things in your box are a springtime specialty called garlic scapes!

Escarole | 1 head
Red or Green Romaine Lettuce | 1 head
Swiss Chard | 1 head
Green Boston Lettuce | 1 head
Baby Bok Choy | 1 bunch
Japanese Salad Turnips | 1 bunch (2-3 pcs)
Garlic Scapes | 1 bunch

Categories
Recipes

Strawberry Muffins



Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup lowfat plain yogurt
1/4 cup butter, room temperature
1 teaspoon vanilla
1 cup chopped strawberries

Directions
1. Preheat oven to 375°F.

2. Grease a 12 muffin tin or line it with paper baking cups.

3. In a large bowl, sift together flour, sugar and baking soda. Toss the strawberries with the flour mixture.

4. In another bowl, stir together eggs, yogurt, melted butter and vanilla until blended.

5. Pour the egg mixture into the flour mixture and stir until the flour is just moistened. The batter will be lumpy.

6. Spoon the batter into the muffin cups. Bake for 20 – 25 minutes, or until the tops are golden brown.

Yields 12 muffins.

Categories
Recipes

Strawberry Mint Lassi

I ordered a summery Thai mango salad from I Am Thai, my favorite Wednesday nite local Thai (or when I’m not in the mood to hoof it over to Sripraphai).
Foolishly, I ordered the salad “spicy”, forgetting that they are one of the few who mean spicy when they say spicy.
Now I can handle heat, but I couldn’t handle this. Even after literally rinsing the mango in water, I couldn’t rinse the salad from the seeming millions of little white pepper seeds and of course, the red slivers of dried pepper.
I quickly adapted this Strawberry Mint Lassi recipe that I saw on Food52 to mitigate the burn.
It was delicious, and so pretty with its pink color flecked with green bits of mint.
It’s not too sweet (the original recipe calls for sugar, but I omitted), and a perfect use for any bottom of the barrel, less than pristine looking berries.

Ingredients
1/2 cup Greek yogurt
1/4 cup milk
8 strawberries, leaves removed
a big bunch of mint leaves

Directions
1. Put all ingredients in a tall cup and mix with an immersion (hand) blender. You could do the same with a traditional blender, but then you’d have a big mess to clean up.

2. Drink with a straw.

Categories
Recipes

Vinegared Strawberries with Creme Fraiche


recipe via the kitchn


Ingredients
1/3 cup good-quality aged balsamic vinegar
1/4 cup brown sugar
2 pints fresh, in-season, strawberries
8 ounces creme fraiche
fresh mint leaves, thinly sliced

Directions

1. Remove the stems and slice the strawberries lengthwise; small berries should be quartered, and larger berries can be cut in sixths or eighths.

2. In a bowl large enough to hold the berries, combine the balsamic vinegar and brown sugar. Add the strawberries and toss to coat. Cover and set aside to allow berries to macerate in the vinegar mixture at least 2 hours, re-tossing every half hour.

3. To serve, place a mound of berries on in a shallow bowl with a dollop of creme fraiche and a sprinkling of mint leaves.

serves 4

Categories
Recipes

Butter-Poached French Breakfast Radishes


recipe via Kyle Bailey, (former Allen & Delancey chef); butter image via Charles Haynes 

Ingredients
1 bunch French breakfast radishes (about 3/4 lb.), greens and bottoms discarded
3 TB unsalted butter
Salt and pepper to taste
3 dashes raspberry wine vinegar
1/4 cup vegetable stock
1 tsp. fresh tarragon

Directions
1. Depending on size, halve or quarter radishes lengthwise. Heat 2 TB of butter in a skillet until melted.

2. Toss in the chopped radishes and season with salt and pepper. Sauté over low-medium heat until they become translucent, about 5 minutes. Add the raspberry wine vinegar and sauté approximately another minute until the radishes turn a vibrant pink. Add the vegetable stock and the remaining tablespoon of butter and cook for another minute to glaze the radishes.

3. Remove from heat and tear fresh tarragon leaves directly onto the radishes. Season with salt and pepper, and serve as an accompaniment to roast chicken, pan-seared duck breast, or meaty fish like striped bass.