This week’s share: July 27/30th


What will you get this week?!?!

  • Marketmore Cucumbers (I made a terrific Asian cucumber salad that I will post asap from last week’s)
  • Green Beans
  • Collards/Kale
  • Basil
  • Green Cabbage
  • Suyo Long Cucumber
  • Peppers!
  • And small, but delicious onions.

Fruit! We will have peaches and cherries. Ah, summer.

And I know cheese went out in an email, but cheese will be:

Old Goat
Twig Farm (raw goat’s milk/traditional rennet, West Cornwall, VT)
Cheesemaker Michael Lee has stayed true to Twig Farm’s tradition of letting the natural flavors of goat milk shine with simple aging practices that mask none of the natural complexities of his herd’s milk.  This wheel is no exception, offering an array of flavors including deep peaty whiskey, tart strawberries, and sweet cream. A special small batch is made from time to time and we jump for joy whenever we get our hands on it!


See you at the farm…

Community Meal: Beet Gazpacho


The recipe to Chef Sam’s Magic Beet Gazpacho, as sampled at the farm 2 weeks ago.


4-5 med/small beets
2 med cucumbers
1 medium red onion
2 garlic cloves
1 hardy handful of fresh dill
Salt and Pepper to taste
2tsp Red Wine Vinegar

1. Boil beets with the skin on until tender. Allow to cool and pop them out of their skins and set aside, saving the liquid left in the pot.
2. Cut cucumbers and onion into manageable sizes for your blender.
3. Add all of the ingredients into your blender, you can work in batches if there’s too much! Blend until smooth, strain if desired and enjoy!

Topping with yogurt/yogurt sauce is great as well as garnishing with chopped cucumber, dill, and beets! Enjoy!



This Week’s Share, 7/13, 7/16


As always, subject to change, and also this week we’ve been warned that there may be a few surprises as well…so get excited!

  • Cucumbers!!
  • Zucchini!!
  • Basil
  • Beets
  • Carrots
  • Green Cabbage
  • Fresh Garlic


Duda Gouda

Hook’s Cheese Company (pasteurized sheeps’ milk/microbial rennet, Mineral Point, WI)

Nobody said that American cheese names had to be serious… And if you can get past the ridiculous nature of this name, you’ll be rewarded with a sweet and nutty pecorino-esque sheeps’ milk cheese. Duda Gouda is a rindless wheel with a firm texture and a malty, caramelly sweetness laced with notes of lanolin and grass. The sheeps’ milk is sourced from neighboring dairies, and is transformed into cheese by Tony Hook, one of Wisconsin’s master cheesemakers. Aged between 9 and 12 months.

ALSO!! We have had a couple of spots open up in our Saturday pick ups only! If you know someone who’s interested in joining this year’s CSA at a pro-rated rate, please have them contact Saara directly:


What I Made: Kimchi and Blueberry Galette…and Spicy Kimchi Noodles!


OK, with all those blueberries, I couldn’t resist. I kept it really simple.

  1. Preheat oven to 450.
  2. Mix 2 pints of blueberries with 1/2 cup sugar, 2 tsp. arrowroot, squeeze some lemon or orange juice in, and mix well. I had some homemade pastry dough in the freezer. If you don’t, buy some pastry dough. Unfold it onto a buttered sheet pan. Dump the blueberry mixture into the middle. For a proper galette, fold the edges over the blueberry mix. My dough wasn’t cooperating, so I ended up with more of a pie.
  3. Bake at 425 for 25 – 30 minutes.
  4. Allow to cool and thicken before eating. If you can.




  • 8 cups chopped napa cabbage
  • 1 cup coarse sea salt
  • 1/4 cup green onions, white and green parts
  • 3 tbls. Korean chili powder (or if you can’t find it, 2 tsp. paprika and 1 tsp. dried red chili flakes)
  • 2 tbls. wheat free tamari
  • 2 tbls. raw agave nectar
  • 2 tsp. chopped gingerroot
  • 2 cloves garlic, minced


  1. In a large bowl, combine cabbage and salt and mix well. Cover, and set aside at room temperature for about 2 hours, until cabbage is wilted. Transfer to a colander and rinse well under cold running water. Squeeze any remaining liquid out with your hands.
  2. Transfer to a bowl and add remaining ingredients. Mix well.
  3. Transfer to a sealable glass container and pack down well, pressing down to remove as much air as possible. Cover with plastic wrap directly on top of the kimchi to prevent contact with air and seal tightly (I used mason jars and vacuum sealed them). Store in a cool, dry place for 4 – 5 days until mixture starts to take on a slightly sour taste. Transfer to the fridge and store for up to a month.

What I Then Made: Cold Spicy Kimchi Noodles (from the NY Times Cooking Section)



For the dressing:

  • 1 cup finely chopped kimchi, plus 2 tablespoons kimchi juice
  • 1 medium garlic clove, grated
  • 2 teaspoons grated ginger
  • 2 tablespoons brown sugar
  • 1 tablespoon gochujang (Korean hot pepper paste)
  • 1 tablespoon Japanese red miso
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon orange zest
  • 1 teaspoon fish sauce
  • ½ teaspoon gochugaru (Korean red pepper flakes)
  • Salt

For the Noodles:

  • 8 ounces flat rice noodles or soba noodles
  • 1 medium cucumber, peeled, halved and sliced into half-moons (about 1 cup)
  • 1 cup halved cherry tomatoes
  • 3 or 4 large red radishes, sliced into thin rounds
  • ½ cup scallions, slivered
  • 1 serrano chile, thinly sliced (optional)
  • 3 eggs, boiled for 7 minutes, cooled in ice water, peeled and halved (cook 9 minutes for a firmer yolk)
  • 2 tablespoons toasted sesame seeds
  • Cilantro sprigs or choppedcilantro, for garnish
  • Lime wedges, for serving


  1. Make the sauce: Put the kimchi, juice, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, orange zest, fish sauce and gochugaru in a mixing bowl, and stir well to combine. Taste and adjust salt. Let stand at room temperature for at least 10 minutes (or you can store overnight in the fridge, covered).
  2. Bring a large pot of generously salted water to a boil. Add noodles and cook for about 5 minutes, or until cooked through but still firm. Drain in a colander, transfer to a bowl of cold water to cool, then drain again and set aside, covered with a towel.
  3. Just before serving, put noodles in a large mixing bowl. Add the sauce, along with cucumber, tomatoes, radishes, scallions and chile (if using) and toss gently to coat. Divide among individual serving bowls. Top each bowl with a halved egg, sesame seeds, cilantro and a squeeze of lime juice.



This week’s share!


This week, CSA members can expect the following, with changes as needed:

  • green cabbage
  • napa cabbage
  • carrots
  • beets
  • kale
  • swiss chard
  • Persian basil (pictured above)

And this week’s cheese:

Invierno – Two Year Aged

Vermont Shepherd (raw sheep and cows’ milk/microbial rennet, Westminster, VT)

This special reserve Invierno is cave aged for over two years to eke even more flavor from the delicious cow and sheeps’ milk used to make it. The texture is dense and firm, not unlike Parmigiano Reggiano, and is studded with crystalline clusters of protein. The cheese is bold, brash, nutty, and fruity with hints of oxidization like you’d find in aged sherry. The finish is salty with a touch of barnyard. All in all the extra aged Invierno packs a delightful wallop that tickles the tastebuds. Aged for a minimum of 24 months.

Fruit is a mystery. Muahahaha!!!



What I Made: Carrot Green and Cilantro Pesto

Also a recycled post for the carrot tops we got this week!! I’ll be making this tonight.

Collard Courier

Got to do something with all those carrot greens, why let them go to waste?!?
  • ¾ cup pine nuts (or walnuts, hazelnuts or pistachios)
  • 1/8 cup organic carrot leaves, chopped
  • 1/8 cup organic cilantro, chopped (or parsley, I used cilantro since that was in our share)
  • 1 clove garlic
  • juice of 1 lemon
  • ¼-1/2 cup extra virgin olive oil
  • ½ cup fresh-grated parmesan cheese
  • generous pinch of sea salt
Toast the nuts at 325ºF for a few minutes to bring out the flavour. In a food processor, puree the nuts, carrot leaves, cilnatro leaves, lemon juice and garlic. Pour in cheese, salt, and olive oil, starting with ¼ cup. Blend, and increase olive oil if the pesto is too thick.
I used this as a topping for some quinoa pasta.  When I realized that I had an awful lot of left over pesto, I made it into a carrot…

View original post 15 more words

What I Made: Iron Building Juice and Blueberry Granola


As much as I love the grain beet salad featured below, I needed to shake up my beet share this week.

Not only does this juice look beautiful, it tastes delicious and feels healthy all at the same time.

Iron Building Juice


  • 3 – 4 beets, sliced and divided
  • 3 – 4 carrots, sliced and divided
  • 1 bunch of beet greens (or chard, kale, dandelion greens, etc., if you don’t have beet greens), washed and divided
  • 1 apple, cored, sliced and divided


  1. Add 1/4 of the beets to the juicer, followed by a carrot, 1/4 of the greens, and 1/4 of the apple.
  2. Repeat 3 more times.
  3. Drink.

We got a ton of blueberries this week; I was very, very tempted to make a pie or something I would definitely regret. Instead, I made this delicious granola!!

Blueberry Vanilla Granola



  • 1 quart blueberries
  • 2 cups of sunflower seeds, soaked 8 – 12 hours and drained
  • 3 cups of pecans, soaked 8 – 12 hours and drained
  • 6 cups almonds, soaked 8 – 12 hours and drained
  • 1 1/2 cups maple syrup or agave
  • 1/2 cup of date paste (I made mine by blending 10 dates with 1 cup water)
  • 2 pears, peeled, cored, chopped
  • 1 1/2 tbls. vanilla extract
  • 1 1/2 tsp. sea salt
  • 2 tbls. lime juice and zest


  • Place blueberries and sunflower seeds in a large bowl and set aside.
  • Process pecans and almonds in a food processor until chunky — DO NOT OVER PROCESS!! Add to bowl with strawberries and sunflower seeds.
  • Process all remaining ingredients in food processor until chunky; again, do not over process. Add to bowl, and mix everything thoroughly.
  • Crumble evenly in dehydrator screens and dehydrate at 105 – 110 degrees for 48 hours.

This tastes best with almond milk. And it is SO YUMMY.



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