Week 20 Shares

Individual shares, choose 4

Kale

Swiss Chard

Radishes

Baby Greens (lettuces & arugula)

Apples

EXTRAS: Parsley, Chestnuts or Hickory nuts, Collards, Squash, Lettuce, Flowers

CHICKEN WILL BE AVAILABLE AS WELL AS OUR OWN ALL-BEEF HOT DOGS. PLEASE USE THE ON LINE ORDER FORM FOR CHICKEN

Distribution ends the last week of October including November 1st. Please plan accordingly. There are a number of members who have not yet fulfilled their volunteer time commitment. Please contact your distribution coordinator directly to coordinate your volunteer time. IF you are not in a position to meet your volunteer obligation there is a ‘Buy-out’ option. This option provides very necessary dollars directly to offset labor expenses. If you want to exercise this option please click here to make an on line payment. Find the PayPal in the left column in the ‘JOIN HERE TODAY’ section, or make a payment at your next distribution.

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Week 19 Share

Individuals, choose 6

Apples

Pears

Radishes

Basil

Parsley

Kale/Collards

Dandelion/Chicory

Pumpkins

Extras: Chestnuts, Hickory Nuts, Lettuce, Stinging Nettles
We’ll have fresh and frozen chicken each week. Please order here.
Please excuse the late announcement.  Fall greens along with radishes are just coming in.  There are also some surprise extras. See you at distribution.

Kale Frittata, Collard Dip

BHG coverOK, time for a confession: I’m a recipe snob. Though I search far and wide for inspiration when I cook, there are some sources I don’t consider, like the women’s magazines. In my mind they’re the kind of places that feature recipes that begin with, “Open 1 can of …”

On Monday, I found myself in a doctor’s office, reading the new issue of Better Homes and Gardens. And there, in the back, were not one but two recipes I definitely intend to make. The first, a kale and goat cheese frittata, is earmarked for the kale in the week 16 CSA share. The second is an unusual use of collard greens–as a creamy baked dip for other veggies. It’s loaded with bacon, cream cheese, Monterey Jack cheese and sour cream, which kind of reminds me of that 1980s-era artichoke appetizer that everybody called “heart attack” dip. No matter. I think it looks like a lovely way to use collards, a vegetable that I have been wary of using all season.

Thank you BH&G. I won’t be such a snob in the future.

Week 16 Share

Individual Shares, choose 6

Collards or Kale
Pears for poaching
Parsley
Butternut Squash
Apples
Garlic
Scallions
Basil
Nasturtiums

Thanks and good luck to Megan on her new culinary adventure!

Chicken Order Form

We have Fresh Roasting Chickens this week from 3 to 4 1/2 pounds. Place your order today! More Beef will be available in 3 weeks although we still have some fine roasts and shin for those osso bucco fans.

Beef Order Form

Len

Week 14 Share

This Week’s Share:
Individual Share Chose 6

* Hearty White Onions
* Collards
* Parsley
* Red Russian Kale
* Purslane
* Potatoes
* Lemon Basil
* Baby Bronze Arrowhead Lettuce
* Apples

EXTRAS:
Cucumbers, Leeks, Curly Kale, Chanterelles, Okra
Jersey Seafood Available This Week!

We will have a limited amount of FRESH off-the-boat fish, 20/30 scallops, and little neck clams.

All fish is local NJ Seafood from the Barnegat Bay!

We have 3 Shares Available:

* Captains Share: Includes 4 doz clams, scallops, and fish PRICE: $80
* Fin Fish Share : Between 2 and 4 pounds of fish depending on type PRICE: $40
* Shellfish Share: 4 doz clams and between 2 and 5 pounds of scallops (20/30) PRICE: $55

We have a limited quantity so first come first served!

Please contact Megan to place your order to be picked up at distribution.

Did you order your organic chicken for this week yet?

Click here for our easy online order form.

Vegetable Quesadillas

The good greens just keep on coming our way. This recipe for Vegetable Quesadillas lets you use cabbage, kale or collards, as well as Upper Meadows Farm’s onions and cilantro. It’s a combination that could brighten even a rainy day.

Enjoy!

Collards Cooking Class

The kids watch YouTube for the music and Lego Star Wars videos. And, while the “Death Star Cantine” clip is funny, I mostly use YouTube for the practical help on unfamiliar tasks: The Kitchener stitch video when I am finishing socks, or the tutorial on tiling that got me through the kitchen backsplash.

Collards are not a vegetable I grew up with, and they are somewhat intimidating. So, to give me some ideas in how to handle the greens in the Week 8 distribution, I turned to YouTube. The first clip is a straightforward primer in washing and cooking collards, and the chef gives options for making vegan collards. The second, for collard wraps, is more unusual. And note that while they call this “raw” vegetable wraps, the collard leaves are blanched before stuffing.