THIS WEEK'S BAG
We've got lots of delicious items coming in your shares this week. Here is a little overview of this week, and if you keep reading you'll get to the list of what's coming in each share (no share gets all of these items.) At the very bottom of the newsletter are a bunch of recipes to help you prepare your share-- make sure to
follow us on Pinterest
to see the thousands of recipes we have collected over the years!
: one of the first pops of green to appear-- true harbingers of summer's arrival! They require only the lightest touch when cooking-- steam or blanch and toss in a vinegar-based dressing and enjoy. They pair well with poached eggs, strawberries or sausage.
Bunching garlic with tender green stems
: If you've only ever shopped at the grocery store for your food, you might be totally unfamiliar with the earlier growing stages of garlic, like scapes or greens. Spring garlic has a tender, savory stalk-- mince it up and use it like a green onion. The bulb is very flavorful too, and less potent than later season garlic. Mince and add to olive oil and fresh herbs and rub it all over your chicken or broccoli before roasting.
: green-house grown lettuce from Green City Growers. Use the most perishable items in your bags first, and this is it!
: you know it, you love it, and it's really good for you. Hold the leaf in your hand, stem end up, and slide off the leaves with your hand or a knife. Chop them up finely, or better yet, take this tip from
The Raw Trainer
-- using the widest shredding blade on your food processor, pass it through the tube to make instant slaw. Massage in some salt and vinegar, or a little dressing, and let sit for a few hours in the fridge. Top with cheese, nuts & fruit (or blanched asparagus & strawberries!) for a delicious salad.
: swap into any recipe that calls for farro or wheat berries. Spelt berries do contain gluten, so please let your greeter know if you have an allergy. Makes delicious risotto, a hearty addition to a salad, or a warm breakfast cereal. Click here to read "
Spelt Berry Basics
." Need some more recipe ideas? Check out our Pinterest board, "
". As with all of our flours and grains, please store in fridge or freezer.
Drinkable Guernsey Yogurt (pint)
: perfect post-workout or post-school snack! Delicious, creamy whole milk Guernsey yogurt, blended up with berries and yogurt.
: A whole chicken is not only the most economical way to cook chicken, but our pasture-raised chickens are so flavorful, that you're going to want to have the whole thing! And save the carcass and bones for stock afterwards. If you're new to cooking a whole bird,
for our tutorial and recipes.
: Farm-fresh eggs from pasture-raised hens raised at Wholesome Valley Farm.
: kid-approved, versatile veggie. Chop the florets into smaller pieces and steam, toss with a little butter or oil and salt and you're done! The stalk is also super sweet and very edible, so don't toss it: peel away the thick, light green outer skin and steam along with the florets, or just snack on it like a carrot stick with hummus.
: Bright pink and white bulbs of radishes coming your way! Thinly slice and serve with cold salted butter and a pinch of flaky salt on toasted bread for a simple lunch. Or if you're not that fond of their peppery bite, slice in half and toss with honey and salt and roast till softened.
: the bright red & pink stalks of this plant make a tart and tasty dessert or sauce-- just don't eat the toxic leaves if there are any remnants still intact. Chop into pieces and let sit in some sugar in a metal pan for a few minutes. Add the heat and cook down. To balance the tart flavor, add in a sweet fruit like chopped strawberries or raspberries. Delicious baked into muffins or bars, or spooned into your oatmeal.
Asian Greens (sleeve)
: if this is coming in your share (Vegetarians & Vegans), you'll see a mixed sleeve of crunchy asian greens like tatsoi, bok choy and mustard greens. They provide a great texture to salads or a bit of green to stir fry dishes.
: 4 juicy links of smoked pork sausage with spices. All our smoked sausages are fully cured in the smoker, so they just require reheating through-- bring up to temp either by poaching in water or allowing to thaw in the fridge before popping on the grill.
: 1 quart of peeled and sliced locally-grown peaches, canned in honey & water. Refrigerate when opened.
an 8 oz. piece of sharp, white cheddar from Middlefield Creamery. Great for snacks, cheeseboards, or sliced onto the summer's first burgers.
: 1 quart of raw, fermented sauerkraut-- just organic green cabbage and salt. This is a living product, so store in the fridge and open the lid occasionally to allow some pressure to release. For the most gut-healthy-bacteria benefits, enjoy cold straight from the jar.
And a reminder, just like the weather,
our bag contents are subject to change
. As of right now, this is what we're planning on having, but stuff happens: issues with weather, harvest, transportation or communication with our Amish farmers can all get in the way of our plans for the week. But don't worry-- if we don't have something we planned on, we'll always have a substitution, and it should be listed on the bag contents sheet displayed at the greeter table.