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.

Week 17 Share

Individual shares select 5

Kale
Parsley
Swiss Chard
Lemon Basil
Acorn Squash
Apples
Flowers
Garlic Chives

Extras: Cucumbers, Pears

Week 15 Shares

THIS WEEK’S SHARE:
Individual Shares Choose 6

  • Sweet NJ Corn
  • Swiss Chard
  • White Russian Kale
  • Red Cabbage
  • Purslane
  • Parsley
  • Cucumbers
  • Scallions or Leeks or Garlic
  • Basil
  • EXTRAS: fresh flowers

    Have you ordered your organic chickens and pasture-fed beef for this week yet?

    PLEASE NOTE: There was a glitch in our ordering form processing. If you’d like a chicken this week (even if you’ve already ordered one)  we need you to please fill or re-fill out this week’s order form to ensure that your chicken is available at distribution.
    Use our easy online ordering forms:

    Beef
    Chicken

    Summer Salad with Grilled Corn

    Grilled Corn SaladI got this salad recipe–complete with photo–from Hell’s Kitchen CSA member Goutam Jois. It makes great use of everything that’s been the shares lately and it definitely looks good enough to eat!

    Summer Salad with Grilled Corn (serves 2)

    2 ears Upper Meadows Farm corn on the cob, grilled.

    (For dressing)
    3 tablespoons olive oil
    1 tablespoon lemon juice
    1 bunch Upper Meadows Farm lemony basil, cilantro, or both.
    salt & pepper to taste

    (For salad)
    1 bag mixed salad greens [optional]
    1/2 bunch Upper Meadows Farm kale
    1/2 bunch Upper Meadows Farm Swiss chard
    1 Upper Meadows Farm zucchini
    1 Upper Meadows Farm squash
    2 Upper Meadows Farm cucumbers, diced
    1/2 avocado, diced
    1/2 cup crumbled queso blanco

    Whisk together lemon juice, olive oil, salt, and pepper. Blend in a food processor with the basil/cilantro.  Set aside.

    Stem kale and chard; chop coarsely and blanch; wash in several changes of cold water.

    Trim ends of zucchini and squash, cut lengthwise, grill, cut into 1-inch pieces

    Toss greens, kale, chard, zcchini, squash, cucumbers, avocado, and dressing.

    Rub corn with butter, season to taste
    Enjoy!

    Swiss Chard Crustless Quiche

    Swiss chard pie, hold the crust

    Swiss chard pie, hold the crust

    Sometimes you just need a meal that you can mix in one bowl, cook in one pan and eat on one plate. Tonight was one of those times.

    Luckily, with the onions, kale, cabbage and Swiss chard in this week’s share, I was well on my way to getting that done. My recipe of choice was the Miraculous Spinach Quiche on King Arthur Flour’s Web site. About 10 minutes to mix, 50 minutes in a springform pan in the oven, and dinner is served.

    There are variations of the crustless quiche theme all over the Internet. The idea is that you mix the flour and fats in with the vegetables, eggs and cheese and, as it bakes, each ingredient regroups in the proper place in the pan. Don’t ask me to give you the kitchen science behind it all, that’s Alton Brown’s department.

    Of course, while tasty, the result is not anything remotely like a quiche. (Full disclosure: I am a French major, former French government employee, prone to reading Julia Child cookbooks in my spare time and therefore highly defensive of French cooking in all its butter, cream and lardon glory.) Mark Bittman, in his excellent How To Cook Everything Vegetarian cookbook, calls his version simply Chard Pie, and notes that it can just as easily be made with kale or cabbage. Alas while Bittman seems to be quite the Francophile, his book does not include a recipe for a tourte de blettes, the sweet-savory Swiss chard pie that’s common in the south of France. For that, check Epicurious.

    Week 11 CSA Share

    This week’s share:

    • Scallions or Onions
    • Red Russian Kale
    • Early Jersey Wakefield Cabbage
    • Mixed Cucumbers
    • Swiss Chard
    • Cilantro or Basil
    • Purslane
    • Local NJ Stone Fruit or Black Raspberries
    • Local NJ Corn

    THIS WEEK’S EXTRAS:
    Stargazer Lillies
    Bergamot

    Week 9 CSA Share

    This week’s share:

  • Siberian Kale
  • Broccoli
  • Swiss Chard
  • Romaine Lettuce
  • Purslane
  • Stuttgarter Onions
  • Mixed Greens (Amaranth, Lamb’s Quarters, and Chicory)
  • Virginia Mountain Mint
  • EXTRAS:
    Flowers
    Lacinato Kale