Zucchini – several pieces
Scallions – 1 bunch
Toscano Kale – 1 bunch
Green Swiss Chard – 1 bunch
Beets – 1 bunch
Carrots – 1 bunch
Parsley – 1 bunch
Batavian Lettuce – 2 heads
Milk Not Jails Share
Dairy share pick up is weekly. Don’t forget your milk!
Lewis Waite Farm CSA Extras
Pick up your Lewis Waite goodies today! Forgot to order? The next deadline is July 22nd for delivery on the 26th. By the way, orders for the next delivery will arrive just in time for the CSA Summer BBQ (July 28th)!
Reminder: Early bird signup for Winter Sun Farms’ winter shares continues online. The total price is $137. Read more and sign up online.
Continue reading In the Box: Summer, Week #7
Recipe and image via Real Simple
2 small fennel bulbs, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
6 cloves garlic, smashed
1 cup cherry or grape tomatoes
1/2 bunch fresh thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
4 6-ounce salmon fillets, skinned
1 lemon, halved
about 3 cups cooked rice (optional)
1. Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes.
2. Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper.
3. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes.
4. Serve immediately, with the rice, if desired.
recipe and image via Stephen Cooks!
Serve warm as a vegetable side to roast meat or at room temp, cut up in a salad. Cipollini can be prepared ahead and kept refrigerated for a few days.
1 1/4 lb cipollini onions, unpeeled
four sprigs fresh rosemary, thyme or oregano, chopped
3/4 cup dry white wine
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
1. Place enough water in a sauce pan large enough to comfortably hold the cipollini. Bring the water to a boil.
2. Score an X in the root end of each onion and boil them in the water for 60 seconds. Drain and allow to cool. (This step makes peeling them a bit easier). Once cooled, cut off the roots and stems and remove the onion peels.
3. Preheat the oven to 450º.
4. Place the onions in a shallow dish or pan big enough to hold them all in one layer without crowding.
5. Combine the wine, soy sauce, vinegar and olive oil. Pour the mixture over the onions. Scatter on the herbs.
6. Roast in the preheated 450º oven for about 40 minutes, turning twice.
Recipe and image via 101 Cookbooks
If you don’t have farro, you can certainly substitute cooked wheat berries, or (pearled) barley. Also, if you don’t have creme fraiche, feel free to substitute a mixture of equal parts sour cream and cream.
2 cups / 13 oz / 370 g uncooked semi-pearled farro
2 teaspoons fine grain sea salt
5 cups water
1/3 cup creme fraiche (or 50:50 sour cream:cream)
2 ts freshly squeeze lemon juice (plus zest)
2 ts good-quality white wine vinegar
2 bunches / 1 oz fresh chives, minced
3 tablespoons chopped fresh dill
scant teaspoon fresh thyme leaves
more salt and freshly ground black pepper, to taste
6 oz / 170g (good) mozzarella or bocconcini, cut or torn into chunks
1. Place the uncooked farro in a saucepan along with the salt and water. Bring to a boil, turn down the heat a bit, then simmer for about 25 minutes, or until the grains are cooked through, but not mushy. You can certainly use whole farro here if you like, you’ll just need to cook it longer, more like 50 minutes.
2. You’ll likely have some extra liquid in the farro pot, drain the farro, but reserve the cooking liquid. In the end, you’ll have about 4 cups of cooked farro. Let it cool a bit, but keep in mind, this is a dish you can serve warm or at room temperature.
3. In a large bowl combine the cooked farro with the creme fraiche. Add 1/4 – 1/2 cup of the (still warm) reserved cooking liquid to thin things out a bit, then stir in the lemon juice, zest, and vinegar.
4. Stir in the herbs and mix well. Taste and salt and pepper to your liking at this point.
5. Lastly add the mozzarella and gently toss one last time before serving warm or at room temperature.
recipe via mealbymeal
2 TB olive oil
3 cloves of garlic; 2 chopped, 1 whole
1 bunch swiss chard, stems and leaves separated, chopped small
½ lb stale bread or Rock Hill farmbread
2 oz Gruyere, grated
1 oz Parmesan, grated
Salt & freshly ground blk pepper
2 TS fresh thyme leaves
2 TS fresh rosemary, chopped
4 large eggs
½ ts salt
2 cups low-fat milk
1. Pre-heat oven to 350.
2. Add 1 TB olive oil and 2 chopped garlic cloves to large skillet over medium heat. Once oil is hot, add swiss chard stems and saute for 5 minutes, stirring often. Add chopped swiss chard leaves and cook until wilted. Season w/salt & pepper. Remove from heat and set aside.
3. Oil a 2 qt baking dish or gratin
4. Rub bread slices w/whole garlic clove
5. Place ½ of the bread in the baking dish and top w/half of the stems and greens mixture. Add thyme
and rosemary. Add ½ the cheese. Repeat layers
6. Beat eggs and milk. Add ½ ts salt and blk pepper.
7. Pour egg mixture over bread and greens
8. Bake 40 – 50 minutes. Serve hot.