This Week’s Harvest: New Grains, Yellowfin Tuna, Summer Carrots, and Blueberries!

amber.and.michael.at.the.millWe have some exciting new arrivals this week!

Grains from Maine
Maine Grains is our newest partner producer. Amber and her partners are providing needed resources for many Northern Maine farmers to diversify their crop selection. Maine Grains is supporting these farmers’ conversion to organic production as well processing their grains for the growing and hungry regional market. Welcome!
Rolled Oats
Cracked Oats (like a steel cut oat)
Rye Berries
Rye Flour
Wheat Berries

Fresh Lamb Cuts
Grace and Ben of Tamarack Vermont Sheep Farm have Fresh Lamb for us this week. It has been a while, so don’t delay as it will go quickly this week.

Vegetable Abundance From the Farms
Foote Brook Farm has Boston Lettuce again and also this week Green Beans.
River Berry Farm Carrots are back!
Plenty of Cherry Tomatoes this week as well.
Nice big Radishes are coming in from Gaylord Farms.
As usual, we have a great selection of fresh herbs and edible flowers from Red Wagon Plants.

Fruit this Week
Apples are all done this week – but Blueberries from Scott Farm have arrived just in time. These are grown with great care and no spray by Zeke whom you may remember from his heirloom apples last fall.

Catch of the Week
Scallops
Hake – Adventuresome Share
Yellowfin Tuna – Traditional Share – This abundant and delicious fish is available again this week. See Nel’s recipe in the Meal Basket section for a wonderful preparation – or simply grill it with a light marinade.

Pasta Selections from Valicenti Organico
Broccoli & Fontina Ravioli (Their own broccoli, fontina cheese from Lombardy, a hint of lemon and garlic — very accessible)
Moroccan Braised Carrots & Chick Peas Ravioli (Their own carrots & oven-dried tomatoes, caramelized w/onions, garlic and toasted cumin, coriander & fennel then braised for 2 1/2 hours in a tomato based vegetable stock and finished with lots of their fresh herbs — super good, one of their original flavors).
Tricolored Casarecci in the colors of the Italian flag! (Their own basil and tomatoes to color/flavor the red & green pasta along with unadulterated basic semolina for the “white” contrast to the red & green)
Spinach Fettuccine (the old standard with their own spinach to color/flavor the dough)
Gluten Free Trenne

New Soups and Sauces
Roasted Poblano Quinoa
Lemon Ginger Chicken
Roasted Tomato Sauce

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Apricot Pecan Scones

This Week’s Real Good Basic: Apricot-Pecan Scones

Apricot-Pecan Scones
 
Everyone should know how to make a great scone. These are rich and flavorful and freeze well. I love them with apricots and pecans, but you can substitute other dried fruit and nuts. Makes about 15, depending on size. Double the recipe and freeze a dozen for when you have unexpected company for breakfast.
Ingredients
  • 2 cups of all purpose flour plus more for rolling out dough
  • 5 tablespoons of granulated sugar
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 ¼ sticks unsalted butter
  • ½ pint heavy cream
  • ½ cup chopped apricots (you can substitute currants, cherries, cranberries or other dried fruit)
  • ½ cup chopped toasted pecans (you can substitute walnuts, almonds, hazelnuts or other nuts)
  • 1 egg yolk beaten with a bit of water for glaze
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • sugar, baking powder, salt, butter

Instructions
  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients. Work in the butter with your fingertips until it is distributed throughout.
  3. Add the heavy cream and mix well.
  4. Chop the nuts and dried fruit and add to mixture. Use your fingertips to mix thoroughly. (Note: If the dough is too damp, add a bit more flour. The dough should be moist but not wet.)
  5. Roll out on a lightly floured surface to a thickness of about ¾ of an inch.
  6. Cut scones out using either a biscuit cutter or by simply making triangle of diamond shapes with a knife.
  7. Place scones on a cookie sheet lined with parchment paper, near each other but not touching.
  8. Lightly brush with a small bit of egg wash.
  9. Bake in preheated oven until lightly browned and a tester comes out clean, approximately 15 – 20 minutes. Try not to eat them all in one

Serves: 15 scones

 

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Eccentricity in the Garden

kohlrabi

Sitting on my table are two rather wild looking kohlrabi.  It’s as though they just teleported into my kitchen from some far away galaxy.  They are what the passion flower is to the flower kingdom; their form is as marvelously eccentric as it is unlikely.  It may feel a bit intimidating if you’ve never cooked or eaten one before, much like that first time you ate an artichoke.  (I remember my daughter had to be convinced that it was really ok to eat something that was so pokey!) But kohlrabi’s alien quality is only skin deep and you’ll find that raw or cooked, they add a distinctive flavor to a meal. A member of the cabbage family, their mild taste is hard to describe: you might say it is part radish and turnip with a hint of apple. High in antioxidants, kohlrabi has become a bit of a celebrity of late, joining kale as one of the must-have vegetables by the ”in-crowd.”

passion flower

Years ago when I was part of a CSA, I remember picking up my share which included my first kohlrabi.  I wondered what on earth to do with it.  In case you fall into that camp, don’t let unfamiliarity dissuade you from giving them a try.  Try kohlrabi roasted with a bit of oil and salt and then sprinkled with grated hard cheese, or simply enjoy it raw – thinly sliced and tossed in a salad or grated in a slaw.  It is also wonderful cooked in stews and curries.  The leaves are edible too. Go for it: it’s not nearly as adventurous as you might think!

Here’s a quick recipe to get you started

~ Nel

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Quick Kohlrabi Salad

kohlrabi salad

Quick Kohlrabi Salad
 
All you need is a splash or rice vinegar and this salad is dressed and ready to go. The reds and oranges of the tomatoes combined with the parsley add balance, flavor and color.
Ingredients
  • 2 – 3 kohlrabi, peeled and very thinly sliced
  • seasoned rice wine vinegar, to taste
  • 1 pint cherry tomatoes
  • 1 bunch flat parsley
  • Johnny-jump-up flowers for color (optional)
Farmers To You Ingredients:
Fresh and Other Pantry Ingredients:
  • seasoned rice vinegar

Instructions
  1. Peel kohlrabi. Slice it thinly. Place in salad bowl.
  2. Wash cherry tomatoes and cut in half. Add to kohlrabi.
  3. Add chopped parsley.
  4. Add a “splooch” of seasoned rice vinegar, to taste. Season with salt or pepper, if desired.

Serves: 4

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Roasted Eggplant with Buttermilk Sauce

Roasted Eggplant with Buttermilk Sauce

Roasted Eggplant with Buttermilk Sauce
 
One of those dishes you make again and again. Great as a main dish or as a side. Adapted from Plenty: Vibrant Vegetable Recipes
Ingredients
  • ⅓ cup olive oil
  • 1+ tablespoon lemon juice
  • 2 teaspoons fresh thyme leaves, chopped, plus several whole sprigs to garnish
  • sea salt and black pepper
  • 1 pomegranate (you can substitute other fresh berries or fruit like red currants)
  • 1 teaspoon za’atar (Middle Eastern spice blend available at many coops and markets)
  • 1 cup buttermilk
  • ½ cup plain yogurt (whole or Greek)
  • tablespoon olive oil
  • 1 garlic clove, crushed or pressed
  • salt, to taste
Famers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • olive oil, lemon, salt and pepper, pomegranate (or other colorful and sweet/tart fruit or berry), za’atar, garlic

Instructions
  1. Preheat oven to 400°F.
  2. Cut eggplants in half lengthways, cutting through the green stalk – this is for aesthetics only as you don’t eat the stalk.
  3. Using a sharp knife, create a diamond pattern by cutting intersecting parallel lines into the cut side of each of the eggplant halves. Careful not to cut all the way through the skin.
  4. Place eggplant halves with their cut-side up, on a baking sheet lined with parchment paper.
  5. Combine olive oil and lemon juice and brush eggplants with the mixture until it has all been absorbed by the flesh. Sprinkle with chopped thyme and salt and pepper, to taste. Roast for 35 to 40 minutes. When done, the flesh should be soft and browned. Remove from the oven. Let cool.
  6. While the eggplants are cooking, make the sauce by combining buttermilk, yogurt, olive oil, garlic and salt.
  7. When ready to serve, spoon a generous quantity of the buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za’atar, a drizzle of olive oil and pomegranate seeds (or other tart and colorful berry/fruit) on top. Garnish with thyme.

Serves: 4

 

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