It's time for Week 4 of the Wholesome Valley Farm Summer CSA! Below you'll find the bag contents for this week, for both the large and small shares.
We have big, veggie-heavy bag for you all this week: a head of green cabbage, kale, zucchini, broccoli, radishes, lettuce, a pint of snap peas, and some of the season's first cherries. You'll also get a pack of Green Onion Brats (4 links per package; ~1.25#). These mild, fresh (not smoked) brats have a slight onion flavor that is the prefect compliment to some mustard and a side of potato salad or coleslaw.
Best method for cooking fresh sausages:
- Start by getting a pan of uncovered, salted water hot (between 160 and 190 degrees–use a meat thermometer to check.)
- Add your sausages and poach about 25 minutes.
- Remove the sausages from the poaching water and finish them on a medium-hot (about 350 degrees) grill, grill pan or skillet with a little bit of butter or oil to prevent sticking. The direct hot heat will crisp up the skin but won’t dry out the meat.
- Cook until browned and crispy on the outside and no longer pink inside– the sausages should be “set up” at this point, or firm.
- Allow them to rest, tented in foil, for 5 minutes before serving.
Sausages can be grilled without being poached first, but you have to be careful not to dry them out. Start them on high heat for a few minutes to get some good grill marks, then move them to more indirect medium heat (325-350) until they reach 160 internal temp. Allow to rest before serving.
It's not too late to join! If
you have any questions about the program, please reply to this email or give us a call: (330) 359 - 2129.