This week’s share: August (!) 3 & 6

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Yay, it’s tomato season!! And they have finally arrived at Added Value.

This week’s share will have them, in the heirloom and plum varieties.

Also:

  • cucumbers
  • hot peppers
  • collards/kale/chard
  • basil

Saturday folks may be blessed with an extra special surprise…spoiler alert…it’s sweet corn!!

 

Fruit will be peaches & blackberries.
Cheese:
Summer Snow
Woodcock Farm (pasteurized sheep’s milk/animal rennet, Weston, VT)
A light buttery sheeps’ milk cheese made in the camembert style. The name alludes to the cheese’s fluffy white rind, reminiscent of the snow capped peaks that surround the town of Weston come wintertime. Creamy, lemony, and a touch nutty when young, with a more pronounced sheepy flavor as it ages. Only available during the summer and early fall. Each wheel is aged for 4-6 weeks.

What I Made: Cucumber Edition

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Cucumber Noodles with Vegan Basil Cream Sauce, Tomatoes and Pine Nuts

Ingredients:

Basil Vegan Cream Sauce:

  • 1 cup cashews, soaked until soft (a few hours or overnight)
  • 1/2 cup water
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon white miso
  • 1 teaspoon chopped fresh garlic
  • 1/2 cup packed fresh basil leaves, coarsly chopped
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon fresh ground pepper

Noodles:

  • 3-4 cucumbers
  • 2 cups cherry tomatoes, halved
  • 1/2 cup pine nuts
  • 1 cup basil vegan cream sauce
  • Fresh ground pepper

Preparation:

  1. Blend cashews, water, lemon juice, and miso until smooth.
  2. Add chopped garlic, basil, salt and pepper. Blend on lowest speed to incorporate. You should still see the chopped basil leaves.
  3. Spiralize the cucumber noodles.
  4. Pat the noodles dry with paper towels.
  5. Stir in the sauce, tomatoes and pine nuts.
  6. Top with fresh ground pepper.

That’s all there is to it. So, so good.

Mark Bittman’s Asian Cucumber Soup

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Ingredients

  • 2 medium cucumbers
  • 3 tablespoons soy sauce
  • 2 tablespoons rice-wine or white-wine vinegar
  • 1 small chili, stemmed, seeded and minced, or 1/4 teaspoon cayenne,or to taste
  • 2 teaspoons sugar
  • 3 cups chicken stock, chilled (I used my stock from meat share, so good!)
  • ½ cup minced scallions OR added value spring onions, both white and green parts
  • 1 cup chopped watercress or arugula (optional)
  • 1 cup roughly chopped cilantro, mint,Thai basil or a combination.

Preparation

  1. Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a large bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
  2. Add stock, scallions, watercress or arugula if you like, and stir. Taste, and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.

Asian Style Cucumber Salad:

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Ingredients:

  • 2 large thin-skinned cucumbers(about 1 1/2 pounds), sliced thin
  • Salt to taste
  • 3 tablespoons rice vinegar
  • 1 tablespoon Shoyu or Tamari
  • 1 teaspoon agave or raw honey
  • 1 small garlic clove, minced or pureed
  • 1 teaspoon minced fresh ginger
  • teaspoon cayenne (more to taste)
  • Freshly ground pepper
  • 3 tablespoons sesame oil
  • 1 bunch scallions, white and light green parts, sliced very thin
  • 2 tablespoons chopped cilantro

Preparation:

  1. Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
  2. Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

This week’s share: July 27/30th

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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

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

Ingredients:

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

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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

Cheese:

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: saara@added-value.org.

 

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

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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.

Kimchi!!

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Ingredients:

  • 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

Preparation:

  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)

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Ingredients:

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

Preparation:

  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.

DELICIOUS!!!

 

This week’s share!

basil

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!!!