This Week’s Harvest: Red Kuri Squash, Grass-Fed Beef and Lamb, Roxbury Russet Apples


Roxbury RussetFall Vegetables Pouring In:
Gaylord Farms in Warren Vermont has beautiful Red Kuri Squash.

Unity Farm is harvesting the first of their amazing Salad Mix.

More wonderful and flavorful Broccoli from River Berry Farm in Fairfax Vermont along with their amazing Carrots.

Julie from Red Wagon plants continues to provide with aromatic and fresh herbs from her greenhouses.

Jacob at Artisan Meats of Vermont has a few more Bone-in Sirloin Pork Chops available this week at a special price. Perfect for a slow braise. These are packed 2 chops to a portion.

The big news this week is that we are picking up fresh Beef and Lamb. Steaks, Chops, Butterflied Legs, and Shanks will be available in limited quantity.

From the Orchards:
Heirloom Apples from Scott Farm are Esopus Spitzenburg and Roxbury Russet.
Champlain Orchards will have: Macintosh, Cortland, Honeycrisp, Macoun, and Asian Pears.

Fresh Caught Fish from Red’s Best:
Traditional Share – Haddock
Adventuresome Share – Monkfish

Pasta from Valicenti Organico:
Grilled Peaches w/Basil Ravioli
Ratatouille w/Chevre Ravioli
Lemon & Basil Linguine
Gluten Free Spinach Trenne

Joe’s Soups and Stocks:
Screamin’ Ridge Farm has their beautiful Fresh Ginger this week as well as Thai Coconut Curry Squash Soup. Joe’s Chicken Stock also returns.

Maine Grains Oatmeal has been out of stock for a few weeks now as we get a new batch. While the flavor was wonderful – this last batch had a few hulls that did not get screened out, and so Amber has been kind enough to replace these with a fresh batch that will be free of hulls. Try their Rolled Oats which cook in about 15 minutes, or their Cracked Oats (similar to steel cut) which take about half an hour to cook. Perfect timing for the colder weather.

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First Week in Dorchester!

Hooray for Dorchester!

You did it. We’re off and running with the newest Farmers To You Pickup Site. So many interesting  people to meet – from architects to opera singers – all deeply engaged in the DOT community.

We’re honored that you’ve invited this partnership into your neighborhood, and we’re looking forward to sharing the wonderful abundance of our dedicated Partner Farmers with you.

Now that the food is in your kitchens, and you’ve tasted what this is all about… spread the word! The discount code “MEETINGHOUSEHILL” is good for $10 off the first order until Sunday November 23rd.

Again – congratulations, thank you and… welcome!

~ Simeon

First Week in DOT

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Remembering Goodness

It can be a challenge to maintain focus on the positive in our lives.

I find that nutrient rich and incredibly delicious food serves as an anchor in these uncertain times.

When we lovingly prepare and serve the most nutritious food – to our selves – and our families – we navigate all else with greater ease.

  • Putting children to bed with peace of mind
  • Washing dishes with acceptance and care
  • Arranging late season flowers, in a beautifully crafted vase, for the family table
  • Packing children’s lunches with the healthiest food possible
  • Starting the work day feeling good, with a wonderful snack and lunch
  • Planning a special weekend dinner with old and new friends

And mealtime becomes the highlight of family life… a celebration, an opportunity to remember goodness in our busy lives.

Today marks the new moon. Let the growing moon help you remember.

~ Eva

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Nothing but Ingredients

leeks and allium family

Listening to the radio recently, I heard a piece on eating and cooking in America today. The people interviewed spoke about what a typical week for them was like food-wise. I was reminded of just how many folks are sandwiching meal preparation in between work and a whole slew of extra-curricular activities including sports events that happen at all hours and in often far-flung locations. Quite a few of those interviewed defined a home-cooked meal as either take-out served at home or something that they bought frozen and then re-heated for the whole family. I guess cooking in America have changed a lot in the last fifty years.

I grow or buy what is in season and looks good that week, and then figure out from there what to make. I typically stare into the refrigerator an hour or so before I hope to have supper on the table, and decide what to make based on what’s at hand. I still remember one of my college house-mates gazing into our decrepit refrigerator and declaring “There’s nothing in here but ingredients.” Well, I suppose that was true. If you don’t know what to do with all the goodies in your refrigerator, then, yes, they are just ingredients instead of the delicious makings of your next meal.

With that in mind, FTY has decided to try something new this week by focusing on a single ingredient and look at a variety of ways to prepare it. We’re starting off with the too-often neglected leek since they are so darn fantastic right now.

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Ways To Cook Leeks

Leeks are a member of the allium genus along with onions, garlic, shallots, scallions, ramps and chives. Milder and more delicate than their cousin the onion, leeks are a much-overlooked vegetable in the United States. Go to Europe, and it is a different story altogether, as leeks are prized for the delicious and versatile vegetable that they are.

Confused about what part of the leek to use? The white and pale green sections are the most tender, but you can also use the tougher, dark green leaves to flavor vegetable or meat stock.

Often leeks need a thorough washing as fine sand or dirt can lodge between the lower ends of the sheaths. This is because soil is heaped up around them when they are growing, giving their stems their trademark snowy white appearance. Simply remove the root end and the darker top. Cut the remaining section lengthwise and rinse thoroughly under running water or swish them around in a deep bowl of water.

Try leeks poached or sauteed as an accompaniment to fish or chicken, baked in a casserole, pureed in soup, or fried as a garnish. They can be substituted for onions in most recipes with wonderful results. Like all its relatives, the leek’s onion-like flavor is changed with heat, often becoming quite sweet when caramelized. And like all vegetables, be careful not to over cook them.

Here are a few ideas for you to try:

leek appetisers

Leek Appetizers: Pan fry 3 chopped leeks, 1 onion and a clove of garlic in a some butter and oil until soft and browned. Add a tablespoon or so of flour, 2 tablespoons of ricotta cheese and a cup of grated Parmesan. Cut 2 inch rounds out of pie dough or puff pastry (either home made or purchased). Fill each set of circles with a couple teaspoons of the leek mixture. Seal and brush the tops with beaten egg and bake at 400 degrees for about 15 minutes. An easy and delicious hors d’oeuvre!

Omelet with Leeks: Sautee leeks in a bit of butter/oil and toss in your morning omelet along with a sprinkle of your favorite grated cheese and maybe some mushrooms or tomatoes.

Soup with Leeks: Pureed with potatoes (with or without cream) this is an absolute classic, either hot for the chilly months or cold when the summer weather demands it.  (See earlier meal basket for recipe.)  Or try combining with butternut squash and apples for a sweet and savory autumn soup (see earlier meal basket for recipe).

Quiche with Leeks: Try adding roasted leeks to your favorite quiche recipe.  Great with bacon, ham, mushrooms, chard or tomatoes!

Poached Leeks: Leeks are delicious on their own, simply poached slowly in broth with/without a splash of white wine.  Serve as a bed for chicken or fish.

Leek Tart: Top a savory crust with a thin layer of ricotta and a layer of sautéed leeks and a bit of grated cheese.  (See earlier meal basket for crust.)

Stuffing or Savory Bread Pudding with Leeks: Toss together chunks of your favorite bread with chopped leeks, a few eggs, some cream and chicken stock, a handful of grated cheese, some parsley and/or tarragon and bake in the oven.  Great with roast chicken or turkey.

Leeks as a Garnish: Stir-fry leeks in oil until browned and crispy.  Add salt and use as a topping for baked potatoes, soups or casseroles.

Steamed Leeks: Steam sliced leeks over water for 10 minutes, drain and then toss with capers, oil and vinegar.

Salad with Leeks: Great sliced thin in a salad with your favorite assortment of greens.  Add crumbled bacon for a salty compliment to the leeks.

Pasta with Leeks: Toss some fresh pasta with a quick cream sauce (Mix together a couple tablespoons of melted butter with 2 tablespoons or so of flour over low heat. Slowly whisk in a cup of liquid — light cream mixed with the water used to poach your leeks.)  Add poached leeks and wilted spinach. Fabulous.

Leek Flatbread: Try adding sautéd leeks with crispy bacon and fennel or apples to a ready-made pizza crust and top with cheese.

Leek Fritters: Mix chopped leeks with shredded potatoes and pan fry.

Braised Leeks: Cut leeks lengthwise and cook in a skillet over medium heat with a couple tablespoons of butter.  When slightly browned, add a half cup or so of broth and cook, partially covered until tender.  Serve topped with toasted walnuts and goat cheese.

Risotto with Leeks: Chopped leeks cooked in butter are delicious when melded into a risotto with mushrooms and cheese.

Grilled or Roasted Leeks: Cut leeks lengthwise and brush with olive oil and salt.  Cook until lightly browned then top with squeezed citrus (orange and lime is a good combination) a bit of soy sauce and ginger, and serve with garden tomatoes, either fresh or roasted.

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