Newsletter
September 11, 2014
Photo by Dana Smith
ER T H I S W E E K ’ S O Ri D e Baskets
Fruit
Vegetable
d e r u t a e F
it & Vegg Big, Basic, Fru
Farmer John Kruger Circle Brook Farm, Andover, NJ
We hope you have been enjoying the newsletter! Feel free to leave us feedback (mouse over the bottom middle of an issue and click on to comment). Stephanie Perrotti edits and publishes it every week. Read a little bit about her on page 2.
P ro du ce & Sourc es Apples Cantaloupe Grapes Limes Plums Red Bartlett Pears Watermelons Arugula Beans Chard Corn Eggplant Herb Kale Onions Peppers Potatoes Radishes Salad Turnips Tatsoi Tomatoes
4 Seasons 4 Seasons
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4 Seasons 4 Seasons 4 Seasons
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Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Comeback Farm, Hunterdon County, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ Circle Brook Farm, Andover, NJ
Photo by Marnie Vyff
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Hi Folks, We finally got some rain this past Saturday, about a half an inch. The summer squash and the beans had more or less stopped flowering; so now maybe they will be revived. This week will not be as prolific as the past few weeks. I expect this will be the case for a few weeks until the brassica crops begin to head up and the winter squash ripens. There will be a smaller amount of beans this week too. Zukes and cukes are on hiatus until another planting begins to produce in a few weeks. We had a good run with the melons, but these too are in decline. We have a tremendous winter squash crop which we will begin to tap into next week, probably with spaghetti squash. The sweet potato crop also looks good, although we will not start to dig them for at least a few more weeks. We have an abundance of radishes at the moment and the will be lost if they are not harvested. I know these are not everyone’s favorite but keep in mind that they can be cooked in stir fries or soups and lose their bite. We also have baby salad turnips beginning to size up. Enjoy!
Sp otl ig h ts
St o ri ng & Pre se r v i ng
Stephanie Perrotti, Editor
Stephanie grew up in a small town in Lancaster County, Pennsylvania. She comes from a family of farmers and some of her earliest memories are of helping with the garden. With numerous local produce stands in walking distance from her home and a garden in her backyard, her love and appreciation of fresh produce started early on. After graduating from Rochester Institute of Technology with a BFA in Metalcrafts and Jewelry, Stephanie moved to New Jersey in 2006 to be a Silversmith for Tiffany & Co. Stephanie is actively involved with the kids program at her church where she met her husband. Raising their daughter keeps Stephanie busy during the week. Stephanie is passionate about fresh, local, seasonal eating and enjoys cooking, baking and canning food for her family. She loves finding new and interesting recipes, and preparing them for friends and family.
Fruit Apples Tatsoi is the New Spinach (Haven't You Heard?)
Before we start: you've almost certainly eaten tatsoi before. The mild, mustardy leaves often show up in mixed salad greens, so -- surprise! -you're probably already acquainted. Once you track it down, (aliases include tat soy, tat soi, broadbeak mustard, spoon mustard, spinach mustard, and rosette bok choy), it'll quickly become one of the most versatile green vegetables you know. It's friendly with a number of cuisines and preparations, much like the rest of its brassica siblings. What to Look For Flower buds (1), especially when they are green and tightly closed, are crunchy and perfectly edible, but indicate that the plant has bolted. (This means the plant was focusing its energy on reproduction, so the edible parts of the plant may be a touch more bitter or a little tougher, depending on the vegetable.) Tatsoi leaves should be a deep glossy green (2) and free of any bruising, wilting, or yellowing.
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How to Use Tatsoi Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you’d use spinach. Lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of cooking. In Deborah Madison’s Vegetarian Cooking for Everyone, she lets tatsoi shine in a simple salad with scaliions, chives, and a sesame vinaigrette. Here are enough ideas to get you through the week: Meyer Lemon Risotto Borlotti Beans on Toast with Greens Hot Smoked Salmon, Soba and Asian Greens Salad Crisp Tofu with Asian Greens and Peanut Sauce Steamed Spinach with Balsamic Butter (Here, just sub tatsoi for spinach.) Tatsoi with Avocado and Egg Adapted from food52.com
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Separate out any with bruises or soft spots. Refrigerate with damp paper towel in perforated plastic bag away from strong-odored foods. Best stored somewhere around 30-35°F, in a humid environment. For every 10 degrees above 30°F, lifespan dramatically decreases. Use within a month, although can be stored for 3-4 months. Apples are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.
Cantaloupe
Store at room temperature to ripen. Once ripened, refrigerate for up to a week. Cantaloupes are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage. Refrigerate cut cantaloupe in covered container and eat in 3-4 days.
Grapes
Refrigerate unwashed in perforated plastic bag. Use within a week.
Limes
Seal in zipper-lock bag and refrigerate up to a month.
Plums
Keep unripe fruit at room temperature to ripen or in paper bag to speed up the process. Do NOT refrigerate until fully ripe: this will result in mealy, flavorless fruit. Once ripened, keep in refrigerator for 3-5 days. This fruit is a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.
Red Bartlett Pears
Keep unripe pears at room temperature to ripen or in paper bag to speed up the process. Once ripened, refrigerate uncovered in a single layer up to five days. Pears are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.
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Marnie Vyff Co-op Manager Barbara Taylor Marketing Director Stephanie Perrotti Editor
Watermelon
Recipes
Store whole melon at 55°F or above. They will keep for two weeks at 60°F, 7-10 days at room temperature, and up to a week in hot weather. Refrigerate cut watermelon in covered container. Eat in 3-4 days.
Vegetables Arugula
Apple-Arugula Salad Wrap
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thekitchn.com
two big handfuls arugula, washed and dried 1/2 apple, diced 1/2 cup canned garbanzo beans, rinsed 1 hard-boiled egg, diced 2-4 ounces hard gouda cheese, cut into bite-sized pieces 1 tablespoon extra-virgin olive oil 1/2-1 tablespoon balsamic vinegar kosher salt black pepper 2 12-inch flour tortillas
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Combine all the salad ingredients in a mixing bowl. Whisk together the oil and balsamic vinegar with a pinch of salt and pepper. Sprinkle this over the salad and gently toss to coat all the ingredients. Taste a few leaves to check for seasoning and add more salt and pepper as desired. Lay the tortilla out on a piece of parchment paper. Pile about half the salad greens down the center of one of the tortillas. Fold the side-flaps inward and then roll the tortilla up like a burrito, tucking the greens inward and compressing them as you go. Honestly, the more greens you can coerce into your roll, the better. Fold the parchment around the salad wrap and secure with a piece of masking tape or loose rubber band. These wraps are best eaten within a few hours. If you’re making it for lunch, it works better to make it in the morning rather than the night before.
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White Bean, Greens and Tomato Gratin
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vegetariantimes.com
To make bread crumbs, whirl two or three slices of day-old French bread in a food processor or blender to fine crumbs.
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1 large bunch leafy greens, such as chard, kale or beet greens, or a mixture (about 1 ¾ lbs.) 2 Tbs. olive oil 2 medium cloves garlic, finely chopped 2 cups cooked or canned white beans, rinsed and drained if canned 2 medium tomatoes, peeled, seeded and chopped ½ cup vegetable broth ½ tsp. dried thyme ½ tsp. salt
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Topping: 1 cup fresh bread crumbs 3 Tbs. olive oil ⅛ tsp. salt
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Preheat oven to 350°F. Grease 9-inch round or 10-inch oval gratin or baking dish. Remove tough stems from greens and rinse well. Stack greens and cut into thin strips. In Dutch oven, heat oil over mediumhigh heat. Add garlic and stir 30 seconds. Add greens and cook until tender, tossing often, about 7 minutes. Remove from heat. Add beans, tomatoes, broth, thyme and salt and mix well. Spoon into prepared gratin dish, spreading evenly. Topping: In small bowl, mix all ingredients. Sprinkle evenly over top of greens mixture. Bake until hot, about 40 minutes.
Loosely wrap stems in damp paper towel and place in plastic bag in refrigerator. Do not wash until ready to serve. Use within three days.
Beans
Refrigerate unwashed in plastic bag. Use within a week.
Chard & Kale
Refrigerate unwashed greens in plastic bag squeezing out as much air as possible. Use within 5 days.
Corn
Eat as soon as possible to enjoy optimal sweetness! Refrigerate with husks on in tightly wrapped plastic bag. Use in 1-2 days.
Eggplant
Eggplants are sensitive to both heat and cold and should ideally be stored at 50ºF. Otherwise, refrigerate uncut and unwashed in plastic bag in crisper. Be careful not to damage skin as it will cause spoilage and decay. Use in 5-7 days.
Herb
Wrap in damp paper towel and place in plastic bag in refrigerator. Or, trim ends and place in glass jar with 1" of water. Cover with loose fitting plastic bag and refrigerate. Replace water periodically. Herbs will last 1-2 weeks.
Onions
Store in mesh bag or other wellventilated container in a cool, dry location between 45-55°F. Do not store near potatoes. Whole onions will last about two months. Refrigerate cut onions in tightly sealed container and use within 2-3 days.
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blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.
Polenta and Vegetables With Roasted Red Pepper Sauce
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Sauce: 1 jar (12 oz) prepared roasted red peppers, drained 1/3 cup vegetable (or chicken) broth 1 large clove garlic, chopped 3 tablespoons chopped fresh chives, basil or parsley (plus extra for garnish) 1 tablespoon balsamic vinegar
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Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9" pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler.
Potatoes
Store in a dark, dry place. They will keep for 1-2 weeks at room temperature and 2-3 months at 45-50°F. Do not store in refrigerator or near onions. Separate radishes from greens and refrigerate unwashed in separate plastic bags. Use greens within 1-2 days. Radishes are best eaten within three days. Use within two weeks.
Salad Turnips Arugula Pesto Pizza with Grilled Eggplant and Sausage
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csaforthree.com
pizza crust Arugula Pecan Pesto 1 eggplant 1 red bell pepper fresh mozzarella some bits of sausage
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Slap on some pesto, grilled eggplant, grilled peppers, fresh mozzarella, and some bits of sausage. Bake at 415 degrees for about 12 minutes.
Arugula Pecan Pesto
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csaforthree.com
3 C arugula, packed 1-2 cloves garlic, roughly chopped 1/4 C pecans 1 tbsp lemon juice Olive oil to taste salt and pepper to taste at least 1/3 C pecorino romano
Separate turnips from greens and refrigerate unwashed in separate plastic bags squeezing out as much air as possible. Use greens within three days. Use turnips in 1-2 weeks.
Tatsoi
Loosely wrap leaves in damp paper towel and place in plastic bag in refrigerator. Do not wash until ready to serve. Use in 3-5 days.
Tomatoes
Do NOT refrigerate. Keep unripe tomatoes at room temperature away from direct sunlight to ripen or in paper bag to speed up the process. Once ripened, use within a week. Refrigerate only extra ripe tomatoes that will spoil before using, although this will affect flavor. Refrigerate in plastic bag and bring back to room temperature before using. Tomatoes are a high ethylene producer and should be kept away from other fresh produce to slow down ripening/spoilage.
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Blend the first five ingredients in a food processor and pulse to desired consistency. Add pecorino to taste, adjust with salt and pepper.
Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side.
Sources
StillTasty The Kitchn Real Simple Fruits & Veggies–More Matters® The World's Healthiest Foods eHow wikiHow SparkPeople Food Network
Transfer to a platter. Combine all sauce ingredients in a
Refrigerate unwashed in plastic bag in crisper. Green peppers usually stay fresh longer than red, orange or yellow. Peppers will last about a week.
Radishes
self.com
1 cup uncooked instant polenta 2/3 cup grated Parmesan, divided 1/8-1/4 teaspoon cayenne pepper Vegetable oil cooking spray 2 cloves garlic, chopped 2 tablespoons chopped fresh thyme (or oregano) or 1 tbsp dried 1/4 cup fresh lemon juice 1 tablespoon olive oil 8 asparagus stalks, ends trimmed 8 scallions, trimmed 2 small Japanese or Italian eggplants, trimmed and halved 1 medium-large yellow squash (about 1/2 lb), cut into 1/3-inch-thick slices 1 cup cherry tomatoes
Peppers
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Eggplant Parmesan "Lasagna" with Swiss Chard
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loveandoliveoil.com
2 medium eggplants (about 2 1/4 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices Coarse kosher salt Extra-virgin olive oil 1 1-pound bunch Swiss chard, center ribs removed 2 large eggs 1 15-ounce container whole-milk ricotta cheese 1 1/4 cups finely grated Parmesan cheese, divided 2 tablespoons chopped fresh mint 3/4 teaspoon freshly ground black pepper 1 15- to 16-ounce can tomato sauce 1 8-ounce ball fresh water-packed mozzarella, drained, thinly sliced
in chopped chard, ricotta cheese, 1 cup Parmesan, mint, and black pepper.
circles. Pick the parsley leaves off the stem.
Lightly oil 15x10x2-inch glass baking dish. Spread half of tomato sauce evenly over bottom of dish. Divide chard-ricotta filling among eggplant slices, placing about 1 heaping tablespoon filling in center of each. Starting at 1 short end of each, loosely roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, atop sauce in baking dish. Alternatively, you can layer the eggplant lasagna style, with a first a layer of sauce, then half of eggplant, followed by the ricotta filling, and other half of eggplant. Spoon remaining tomato sauce over. Place mozzarella slices in single layer over top. Sprinkle with remaining 1/4 cup Parmesan cheese.
Using a spice grinder or the bottom of a heavy pan, crack the black peppercorns in small batches (10 to 15 at a time) until they resemble a coarse grind.
DO AHEAD Can be made 1 day ahead. Cover with foil and chill. Preheat oven to 350°F. Bake eggplant Parmesan rolls, covered with foil, until heated through, about 30 minutes if freshly made or 40 minutes if refrigerated. Uncover and bake until brown in spots and sauce is bubbling, 15 to 20 minutes. Serve hot.
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Cover bottom and sides of each of 2 large colanders with 1 layer of eggplant slices; sprinkle generously with coarse salt. Continue layering eggplant slices in each colander, sprinkling each layer with coarse salt, until all eggplant slices are used. Place each colander over large bowl; let stand at least 30 minutes and up to 1 hour. Rinse eggplant slices to remove excess salt; dry thoroughly with paper towels. Position oven rack 5 to 6 inches from heat source and preheat broiler. Line 3 large rimmed baking sheets with parchment paper or foil. Arrange eggplant slices in single layer on prepared baking sheets. Brush both sides of eggplant slices with olive oil. Broil 1 sheet at a time until eggplant slices are tender and beginning to brown, watching closely and removing eggplant slices as needed if cooking too quickly, 3 to 4 minutes per side. Remove baking sheet from oven and cool eggplant while preparing filling. Bring large pot of salted water to boil. Add chard to pot and boil just until tender, about 2 minutes. Drain; rinse with cold water. Squeeze chard very dry, then chop coarsely. Squeeze chard dry again between paper towels. Whisk eggs and pinch of coarse salt in medium bowl. Stir
Fresh Turnip Green Cacio e Pepe Pasta with Baby Hakurei Turnips & Pear Salad
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blueapron.com
1 Bosc Pear 1 Bunch Baby Harukei Turnips With Tops 1 Bunch Parsley 1 Lemon 2 Teaspoons Whole Black Peppercorns 3 Tablespoons Salted Butter 10 Ounces Fresh Turnip Green Pasta 2 Tablespoons Grated Parmesan Cheese 2 Tablespoons Grated Pecorino Cheese
In a small bowl, squeeze the juice of the remaining lemon wedges and season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. In a separate bowl, combine the pears, cut turnip bottoms, parsley leaves and some of the vinaigrette (you may have extra vinaigrette). Season with salt and pepper and toss to thoroughly coat. In a large pan, combine the butter, 2 tablespoons of olive oil, ¼ cup of water and as much cracked black pepper as you'd like (depending on how peppery you'd like the dish to be). Heat on medium for 30 seconds to 1 minute, or just until the butter melts, breaking apart the butter with a spoon to help it melt faster. Remove from heat and set aside (you’ll reheat it later). Once the water is boiling, add the fresh pasta. Cook 3 to 5 minutes, or until the pasta floats and is al dente (tender but still has a bite). Reserve at least 1 cup of pasta water and drain thoroughly. Reheat the pan with the pasta sauce on medium until hot. Add the cooked pasta and turnip greens and mix to thoroughly combine. Stir in all but a pinch of both the Parmesan and Pecorino cheeses (reserve the rest for garnish). Then, gradually add up to 1 cup of pasta water to create a creamy consistency. Cook for 1 to 2 minutes, or until well combined and the greens are wilted. Season with salt and pepper and remove from heat. To plate your dish, divide the pasta between 2 bowls and garnish with the remaining cheeses. Divide the salad between 2 dishes and serve on the side. Enjoy!
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Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the lemon into quarters and remove the seeds. Peel the pear and cut into quarters, then core and slice into ¼inch thick pieces. Squeeze the juice of 2 lemon wedges over the pears to prevent them from browning. Roughly chop the green tops of the turnips, then slice the turnip bottoms into ¼-inch thick half
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