Basil Mayonnaise

Two wonderful members recommended that I look into this recipe and, let me tell you, it is amazing and will forever be part of our recipe book. I put it on sandwiches or your could use it as a dip with veggies, crackers, your finger...ANYTHING. This is absolutely worth a try if you still have basil left from last week!

INGREDIENTS:

• 1 cup mayonnaise
• 1/3-1/2 cup basil leaves, firmly packed (the more leaves you use, the stronger the basil flavor–I make it with 1/2 cup!)
• 1 Tbsp. lemon juice
• 1/4 tsp. garlic powder (optional)
• dash of salt and pepper,  or to taste (optional)

Put the mayonnaise, basil leaves, and lemon juice in a blender or small food processor; blend until smooth (you may still have some small bits of basil in the mayonnaise if using a blender). Add in garlic powder and salt and pepper to taste, if desired, and blend well. Use immediately or store in a small container for future use.
You can make a great sandwich by spreading 2 slices of bread with the basil mayonnaise, then topping one of the slices of bread with slices of tomatoes and some mozzarella cheese. Place the other bread slice on top, and cut in half.
If you like basil and pesto, you’ll want to try this out!

Recipe from: NancyCreative

Honey Glazed Beets

Here is a beet recipe sure to please everyone in your family (especially your kids!)

Ingredients
*2 cups cooked diced beets (boiled or steamed)
*2 tablespoons butter
*1/4 cup orange juice
*1 teaspoon grated orange peel
*1/2 cup honey
*pinch of sea salt
*1/4 teaspoon pepper

Cooking Directions
Put diced beets in a saucepan. Add remaining ingredients and mix gently. Cook on moderate heat until liquid evaporates and butter and honey form a glaze over the beets. Remove from heat and serve immediately.

Recipe from: Cathy Montville

Roasted Cabbage with Bacon

My mouth is watering just doing this post! Absolutely one of my favorite recipes!

Ingredients

1 tsp olive oil

2 tbsp bacon pieces

2 tbsp lemon juice

1 tbsp worcestershire sauce

1/4 tsp kosher salt

1/4 tsp ground black pepper (more or less to taste)

1 Medium Head of Cabbage

Instructions

Preheat the oven to 425 degrees.
Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade. Prepare the cabbage. Rinse it under water and remove any outside leaves.
Cut the head in half on the core. Then cut the halves in half again to make quarters. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies. Wrap each wedge and bake for 20-30 minutes. I say 20-30 because they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark. However, you may cook them for up to an hour if you like softer cabbage.

Recipe from: Green Lite Bites

Sweet Corn with Cilantro & Lime

If you still have some cilantro left from last week here is a great dish that includes it with this week's sweet corn.

Ingredients

• 4 ears sweet corn, boiled and kernels removed        
• 1/4 cup unsalted butter        
• 1 tablespoons olive oil
• 1 tablespoons minced garlic
• 1/4 cup chopped cilantro leaves         
• 1 dash lime        
• 1 teaspoon salt

Directions

1. Melt butter and oil with garlic on low heat. If you like your garlic well cooked, let it go for five minutes.
2. Add the cilantro, salt and squeeze in the lime.
3. Pour the butter over the cooked kernels of corn.
4. Remove from heat and enjoy!

Recipe from: Food 52

Cream Cheese Sweet Corn

This is probably a sin to use your first round of sweet corn in this way but trust me, this is AMAZING!

 

Ingredients

• 1 pound of corn
• 1 Tablespoon of butter
• 3 oz of cream cheese ( low fat)
• Red Pepper Flakes
• Pepper

Instructions

1. In a medium saucepan combine – corn, butter, and cream cheese.
2. When it is heated through and cream cheese is melted season with pepper and red pepper flakes.
3. Enjoy

 

Recipe from: Budget Savy Diva

Green Beans with a Lemon Pepper Vinaigrette

Here is a VERY simple green bean recipe. Try adding some scallions as well!

INGREDIENTS

• 3 tbsp. olive oil
• Juice and zest of 1 lemon
• Salt and freshly ground pepper, to taste
• 1 lb. green beans, trimmed

INSTRUCTIONS

Whisk together oil, lemon juice, salt, and pepper in a large bowl; set aside. Bring a large saucepan of salted water to a boil; add beans and cook till tender, 3–4 minutes. Using a slotted spoon, transfer to a bowl of ice water to stop the cooking. Drain beans and toss with vinaigrette; adjust seasoning to taste and garnish with zest.

Recipe from: Savuer

Nectarine Custard Pie

I don't know why we don't hear more recipes that call for nectarines! They are great by themselves and make a great snack and an even better dessert!

Ingredients:

• 4 cups chopped nectarines (you can mix with peaches as well if you do not have enough nectarines)
• 3/4 cup buttermilk
• 3/4 cup sugar
• 2 large eggs
• 1/4 cup all purpose flour
• 1/4 teaspoon salt
• 1 ready-to-use pie crust (or if you are feeling ambitious please feel free to make your own)

Directions:

• Preheat the oven to 425
• Wash, peel, and slice nectarines
• Place nectarines in the bottom of the pie crust
• Whisk together the buttermilk, sugar,eggs, flour, and salt until smooth
• Add to nectarines
• Bake for 40 minutes or until set (firm)
• If the edges start to over brown cover with tin foil
• Cool completely before digging in :)

I like to add a little whipped cream or even a scoop of icecream with some crumbled graham crackers. My mouths watering just thinking about this yummy summer dish!

Hot Pepper Vinegar & Pickled Hot Peppers

Here is a great way to preserve your hot peppers! Use with any hot peppers.

Chop & sprinkle these pickeld peppers over salads or on sandwiches. Use the vinegar to kick up a salad dressing.

Ingredients:

• 3 cups hot peppers (jalepenos, cayenne, hungarian, or if you are daring...habaneros!)
• 2 garlic cloves, halved
• 1 1/2 cups white vinegar
• 2 teaspoons sugar
• 1/2 teaspoon salt

Instructions:

1. Slice peppers in half lengthwise and arrange in 1 quart glass jars with garlic (will need about 4 jars)
2. Combine vinegar, sugar, and salt in a small saucepan over medium high heat.
3. Cook about 4 minutes stirring occasionally until sugar dissolves
4. Pour vinegar mixture over peppers
5. Cool to room temperature
6. Cover, refridgerate at least one week

August 1 & 3 CSA Boxes

Sweet corn is ready for your shares this week!

I will let you know in your update on Thursday morning whether it is white or bicolor. You will get both throughout the corn season.

This will be one of the final weeks for blueberries so please start freezing and preserving if you want these yummy berries all winter long.

Here is what is in your boxes this week:

HALF SHARE
pint	blueberries
3	nectarines
3	peaches
6	corn
1	green bell pepper
1	skinny eggplant
quart	green beans
2	jalepeno
1	hot hungarian
bunch	beets
bunch	scallions

FULL SHARE
2 pints	blueberries
6	nectarines
6	peaches
8	corn
2	green bell pepper
2	skinny eggplant
quart	green beans
3	jalepeno peppers
2	hot hungarian peppers
bunch	beets
bunch	scallions
1	head cabbage
2	tomatoes

Skinny eggplant has the same flavor as a classic eggplant. If just has fewer and smaller seeds.

I will be doing a post about the varieties of peppers that we grow and how hot they are.

Enjoy the beautiful weather this week! We will see you soon:)

Carrot Top Pesto

Thank you to John Pietrowski for this recipe!

 

Carrot Top Pesto

I’m going to try this mixed with cilantro.

From an NPR website article and a book called Roots, by Diane Morgan

 

1c lightly packed carrot tops (stems removed)

6T extra virgin olive oil

¼ t kosher or fine sea salt

3T pine nuts, toasted  (5-10 minutes in a 350 deg oven on a baking sheet)

¼ c freshly grated parmesan

 

In food processor combine carrot leaves, oil, garlic, and salt, process until finely minced.

Add pine nuts and pulse until finely chopped

Add parmesan and pulse until just combined

Adjust seasonings

Will last two days in fridge. Pesto can be frozen.

July 25 & 27 CSA Update

Good Morning All!

Here is a few updates about your shares this week.

PEACHES
Your peaches are yellow again this week.

ONIONS
The onions are white. They were picked fresh again this week and can be dried or refrigerated if you intend to use them within 3 days.

BASIL
Like last week your basil will be in a plastic bag with water. See our post about basil storage for great tips about how to keep your basil fresh.

Half Shares: Take one stem(bag)
Full Shares: Take two stems (bags)

CILANTRO
Your cilantro likes to be in the fridge. Give the roots a trim and place in a glass of cold water. Then place a loose plastic bag over the top and place it straight into the refrigerator. Change the water every day like you would fresh flowers.

PICK UPS
Thank you all for letting me know if your share will be picked up by someone other than yourself.

Remember that you may not switch your pick up days. We are getting into the height of the season and are really tight on fridge space.

Pesto

Here is a basic pesto recipe that is quick and easy to make.

Ingredients

• 2 cups fresh basil leaves, packed
• ½ cup freshly grated Parmesan-Reggiano or Romano cheese
• ½ cup extra virgin olive oil
• ⅓ cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• 1 TBSP Lemon juice (optional)
• Salt and freshly ground black pepper to taste

 

Instructions

1. Add your pine nuts or walnuts to your food processor or blender. Pulse until finely chopped.
2. Add the basil with the nuts and pulse a few times more in a food processor.
3. Add the garlic & lemon juice pulse a few times more.
4. Slowly add the olive oil in a constant stream while the food processor/blender is on. Stop occasionally to scrape down the sides of the food processor with a rubber spatula.
5. Add the grated cheese and pulse again until blended.
6. Add a pinch of salt and freshly ground black pepper to taste.
7. Serve with pasta, bread, or whatever floats your boat

 

Recipe from: A Few Shortcuts

Kohlrabi

Kohlrabi is a cross between a cabbage and a turnip.



The bulb can be prepared like any root vegetable: sautéed, steamed, boiled, roasted, or shaved into a coleslaw(my favorite way!)

The leaves can be prepared like collards, kale, or swiss chard.

To keep kohlrabi place in a loose plastic bag in the crisper drawer of your fridge.

Here is an easy recipe for Braised Kohlrabi:

 

Ingredients

• 2 pounds untrimmed kohlrabi, about 1 pound trimmed
• 1 small onion
• 2 tablespoons butter

 

Directions      

• Heat butter in a heavy skillet. Chop onion and sauté in butter over medium heat.
• Peel kohlrabis to remove fibrous skin. Slice thinly, or grate coarsely. Add to skillet, stir to coat with butter, and cover. Reduce heat to medium-low and cook until kohlrabi is tender, about 15 minutes for slices, less if grated. Add salt and pepper to taste. Serve hot.

Herbed Cucumber Radish Bites

Ingredients:

1. 1 tsp lemon juice
2. 1/2 tsp lemon zest
3. 2 tbsp chopped pecans (optional)
4. 2 tbsp mint, thinly sliced
5. 2 tsp chopped chives
6. 4 ounces, softened cream cheese
7. 1/8 tsp salt
8. 1  cucumber, medium sliced into 32 rounds
9. 3-4 medium radishes, sliced thinly into 32 rounds
10. kosher salt

Mix  Combine the first seven ingredients together in a large bowl.

Cut  Use a decorative cookie cutter (i.e. a flower) to cut the cucumber into shapes.

Assemble Layer the cucumber, then the radish slice on top of each other. Then top with about 1/2 tsp of cheese mixture.

Serve  Serve right away and enjoy!

 

Recipe from: Madigan Made

Fresh Blueberries Preserves

This is a great fresh preserve meaning that it must be refrigerated. It is great for pancakes, waffles, French toast, or even to put in your oatmeal in the morning.  You can use your canning tools and keep this one over the winter as well!

 

Ingredients

• 4 C fresh blueberries, rinsed and any remaining stems removed
• 1 1/2 C white granulated sugar
• 1 tsp lemon juice
• 2 tbsp pectin

Instructions

1. In a large pot, bring the mix together the sugar and blueberries. Bring to a boil.
2. While the mixture is boiling, smash the blueberries. You can use the bottom of a hefty glass or a potato masher.
3. Add lemon juice and pectin. Mix well and reduce heat to a simmer. Simmer for a few minutes or until slightly thickened.
4. Remove the sauce from the heat. Transfer to jars and refrigerate for up to two weeks.

Recipe from This Gal Cooks

Baked Rigatoni with Ricotta & Collard Greens

Ingredients

• 1 (16-ounce) package rigatoni or penne pasta
• 1/4 cup butter                               
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• 1 medium onion, chopped (about 1 cup)                               
• 3 garlic cloves, minced                               
• 1 pound collard greens, washed, drained, and chopped                              
• 1/4 cup all-purpose flour                               
• 1 1/2 cups milk                               
• 1 cup shredded mozzarella
• 1 cup ricotta cheese                               
• 2 teaspoons sugar                               
• 2 teaspoons salt                               
• 1/2 teaspoon freshly ground black pepper                               
• 1 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese

Preparation

1. 1. Prepare pasta according to directions. Drain and set aside. Preheat oven to 350°. Lightly grease a 13- x 9-inch baking dish.
2. 2. Heat butter in a Dutch oven over medium-high heat; sauté onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low, and add greens; cover and cook 15 to 20 minutes or until greens are tender, stirring occasionally.
3. 3. Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, mozzarella, and next 5 ingredients. Place into prepared dish, and sprinkle evenly with Parmesan.
4. 4. Bake at 350° for 15 to 20 minutes.

Recipe from: My Recipes

Collard Slaw

Ingredients:

½ lb. collard greens, tough stems removed (8 leaves)

3 medium carrots, grated (2 cups)

1 medium onion, grated (1 cup)

1 medium bell pepper, diced (1 cup)

½ cup rice or cider vinegar

⅓ cup sugar

¼ cup canola oil

1 tsp. powdered mustard

1 tsp. celery seed

½ tsp. salt

¼ tsp. ground black pepper

Directions:

1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper.
2. Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.

Recipe from: Aggies Kitchen

Stuffed Collard Rolls

Be creative with this one. You can use whatever ingredients are popular in you house. I prefer pork (I just think it goes really well with the collard greens). Try adding some cilantro!

 

Ingredients

• 1 bunch of large collard greens
• 4 strips bacon, roughly chopped
• 1 lb. ground pork (you can use any ground meat, even sausage)
• 1 bell pepper, diced finely (white, purple, or cubanelle will work great!)
• 1/2 a medium onion, diced finely
• 1 large garlic clove, minced
• 1/4 t. cayenne (more if you like it spicier)
• 3/4 t. dried thyme
• 1 t. sweet paprika
• 3/4 c. cooked rice
• 1/2 c. canned diced tomatoes
• 2 t. apple cider vinegar
• salt & pepper
• 1/2 c. chicken broth

Instructions

1. Preheat the oven to 375F. Rinse collards and cut out the thick stems. Blanch the leaves in boiling water for 1-2 minutes until bright green and slightly softened. Immediately drop them into ice water to stop the cooking and set aside.
2. In a large skillet, render the bacon over low-medium heat. Add the peppers, onion and garlic and saute until softened. Set aside.
3. In the same pan, brown the pork over medium heat, breaking it up into bite size pieces. Drain off excess fat. Add back the bacon and pepper mixture. Mix in cayenne, thyme, paprika, rice and tomatoes and cook for 5-7 minutes. Season with salt and pepper. Drizzle with apple cider vinegar. Taste it and adjust seasoning as needed.
4. Depending on the size of your collards, put 1/2 to 3/4 c. of filling near the top of the leaf. Fold the top of the leaf over the filling and pull back gently so that the filling is snug and completely wrapped. Fold over the left and right sides of the leaf and roll down to the bottom of the leaf. (Basically like a burrito). Put into a 10×7 (or 8×8) baking dish, seam side down. Repeat until all collard leaves are filled.
5. Add 1/2 c. chicken broth to the baking dish and cover with foil. Bake for 30 minutes.
6. Drizzle with more cider vinegar (or hot sauce) to taste before serving.

Recipe from: Full Circle

July 25 & 27 CSA Boxes

Good Morning Members!

I hope that you all had a great weekend and are enjoying the cooler (but still humid) weather.

Thank goodness for the rain yesterday. We already have irrigation out on our newly planted green beans to help them along.

Some crops, like sweet corn, are not under drip irrigation and rely solely on rain for their source of water. These past few showers are bringing us very close to your first sweet corn in your shares :)

Here is what is in your shares this week:

HALF SHARE
pint	blueberries
6	peaches
bunch	cilantro
1 head	garlic
1	cucumber
1	onion
1	colored peppers
1	cubanelle peppers
bunch	collards
bunch	basil
bunch	lettuce

FULL SHARE
2 pints	blueberries
12	peaches
bunch	cilantro
2 heads	garlic
2	cucumber
2	onions
2	colored peppers
2	cubanelle peppers
bunch	collards
bunch	basil
bunch	lettuce
1	kohlrabi
bunch	carrots
2	eightball

Peppers and garlic are new in your shares this week.
 
The colored peppers will be either purple or white peppers. They are both similar to a green pepper but with a little spice. They are not hot by any means. They are excellent for cooking or for salads.

The cubanelle peppers are a wonderful stuffing and frying pepper. They are also sweet with a little spice.  I like to stuff them with sausage, onions, and garlic. Throw some rice and cilantro in and you have yourself a great meal. We only have enough to give one (2 for full shares) but we do have some additional cubanelles for sale at our markets. 

I will also be posting some more collards recipes today as well.

Basil Storage

Basil is a very versatile herb that had specific needs when it comes to storage.

To keep basil for up to 7 days follow these instructions:

-If roots are attached, snip off about 1/4 inch to encourage new root growth.
-Place in a vase of cold water on a counter or other cool location out of extreme cold or heat (between 60 and 80 degrees)
-Place a loose fitting plastic bag over the top to encourage a humid environment
-IMPORTANT: CHANGE THE WATER EVERYDAY &SNIP THE ROOTS (or stalk if there are no roots) EVERY 2-3 DAYS

You could also remove the leaves (do not wash) and place between sheets of paper towels and put in the crisper drawer of your fridge. This method will not keep the basil fresh as long but it will keep for about 5 days.

July 18 & 20 CSA Update

Hello everyone!

We have lots of fresh produce for you this week!  Basil and eggplant are both new as well as 8-ball squash.

Your green squash is an 8-ball squash (full share members have 2, one yellow and one green). It is essentially a round zucchini. 

It is excellent for grilling and for zucchini parmesan and also is wonderful for stuffing. Just core it out like a pumpkin, scoop out some of the seeds (they are few and very small) and stuff with a mix of veggies, ground meats, rice, and even (if you are feeling adventurous) cheese :)

This is one of my favorite veggies to work with.

Your onion is a fresh white onion. It still has the top attached. To keep for later just remove the top and place in a cool dry place. The top can be used like a scallion in soups, salads, or any of your favorite dishes.

Your peaches are yellow peaches this week.

Murray Hill, Bowker, Linde, and Samsung Members:

Your basil is separate from your shares this week. It is in a bag with water to keep it fresh for you.

HALF SHARES: TAKE ONE BAG
FULL SHARES: TAKE TWO

There is an exact number in your locations buckets so please only take your assigned amount.

Purple carrots have the exact same flavor as orange carrots. Just a little more colorful.

Please remove your radish tops as soon as you get home and discard. This will help to keep your radishes fresher longer.

White eggplant is slightly sweeter than purple eggplant.

Enjoy your shares this week and please let me know if you have any questions: stonyhillcsa@gmail.com

Alex Chernichenko's Peach Cobbler

One of our fabulous CSA members gave us this scrumptious peach cobbler recipe. I made it over the weekend.....simply divine!

Ingredients for Fruit Filling:

• 13' x 9" Pyrex Baking Pan
• 12-14 medium peaches: 2-3 lbs. (half shares may need a few additional peaches than what is in their box this week)
• 1/4 cup sugar
• 1 teaspoon cornstarch
• 1 tablespoon fresh lemon juice

Instructions for Fruit Filling:

1. Adjust oven rack to middle and set at 450 degrees F
2. Peal off skin (boil for 5-10 minutes and let cool to easily remove the skin)
3. Cut peaches in half and remove the pit
4. Scrape off red flesh that surrounds the pit (it may be bitter)
5. Cu into slices and place into a large bowl
6. Toss in sugar
7. Let stand for 30 minutes Toss several times, drain & reserve the liquid
8. Add cornstarch and lemon juice to the liquid and combine with peaches, mix well
9. Add peaches and mixture to baking dish and bake for 15 minutes until golden brown and bubbling

For the topping (make while peaches are baking):

Ingredients for topping:

• 1 cup flour
• 3 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 5 oz. cold butter (cut into 1/4" cubes)
• 1 cup whole milk
• 2 tablespoon sugar (to garnish)

Instructions for topping:

1. Stir in milk into peach mixture until mixed, do not over mix
2. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a food processor just to combine
3. Scatter in cold butter, pulse until it resembles coarse meal (12-15 second pulses)
4. Place mixture into a bowl
5. Break dough into 1.5 inch balls and flatten slightly
6. Place on top of peaches (do not let them touch) 1/2 inch spacing
7. Sprinkle biscuits with 1 tablespoon sugar, return to oven to bake for 15 minutes until golden

Eggplant Pasta

Here is another great eggplant dish that actually uses several of your box items this week!

Ingredients

• 1 pound Rotini
• 1 Medium Eggplant
• Olive Oil
• 1 whole Medium Onion, Diced
• 4 cloves Garlic, Finely Chopped
• 28 ounces, weight Diced Tomatoes
• Fresh Basil
• Salt And Pepper, to taste
• Parmesan Cheese To Taste

Preparation Instructions

Cook pasta according to package directions.
Slice eggplant into round slices. Sprinkle one side with salt and allow to stand or 15 minutes. Turn over and repeat. Rinse eggplant and pat dry. Dice into 1/2 inch pieces.
In a large skillet over medium heat, heat olive oil and cook onion and garlic until starting to turn color, about 5 minutes.
Add eggplant, stirring gently. Cook for 8 minutes, or until somewhat tender. Dump in canned tomatoes and reduce heat to simmer. Add salt and pepper and simmer until eggplant is tender. Toss in cooked pasta and chopped basil. Stir in 3/4 cup grated Parmesan cheese.
Garnish with shaved Parmesan and enjoy!

Recipe from: The Pioneer Woman

Easy Eggplant Parmesan

Here is a basic eggplant parm. recipe that can be used with either the white or purple eggplant.

Ingredients:
                                    

1/3 cup Italian seasoned breadcrumbs

1 tablespoon grated parmesan cheese

1 teaspoon italian seasoning

1/4 teaspoon garlic powder

1 medium raw eggplant

2 large egg whites, lightly beaten

1 1/2 cups marinara sauce (jar or homemade)                                                  

1/2 cup mozzarella cheese, shredded

Directions:

1. Preheat oven to 350°F Coat a 9 X 13-inch baking dish with cooking spray; set aside.
2. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
3. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
4. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

 

Recipe from: Yummly

Basil Lime Chicken

Here is another great chicken recipe.  If it is too hot to bake in your kitchen, try it on the grill!

Marinade:

• 4 lbs boneless, skinless chicken breasts
• 2 limes, juice and zest
• 3 T olive oil
• 3 Tb dijon or brown mustard
• 3 Tb worcestershire sauce
• 3 Tb soy sauce
• 3 green onions, finely chopped
• 3 garlic cloves, finely minced
• 1/2 tsp salt
• 1 tsp freshly ground black pepper

Sauce:

• 1 lime, juice and zest
• 1/4 C extra virgin olive oil
• 3 green onions, finely chopped
• 3 garlic cloves, finely minced
• 1/4 chopped fresh basil
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

Instructions:

1.  In a gallon sized ziplock bag, mix together all the ingredients for the marinade.  Add the chicken and make sure the chicken is evenly coated with the marinade.  Marinate in the fridge for 2 hours.  While the chicken marinates, mix together the sauce ingredients in a small bowl and set aside.

2.  Preheat your oven to 450 degrees and line a cookie sheet with foil, then spray it lightly with nonstick spray.  Place the chicken skin side up on the pan and bake for 20 minutes, or until the chicken is cooked through and the juices run clear.  The time will depend on the size of your chicken breasts.  Mine were large.  Let the chicken rest for 5 minutes before cutting into strips and topping it with the sauce.

 

Recipe from: My Kitchen Escapades

Basil Balsamic Vinaigrette

Here is a great way to use your basil this week:

Ingredients:

• 1/3 cup white balsamic vinegar
• 1 cup olive oil
• 1 cup basil leaves
• 1 teaspoon sea salt
• 1 teaspoon sugar

Instructions:

Place all ingredients in a food processor or blender. Blend or process until finely chopped.  Refrigerate. Use over your favorite salad. Keeps fresh for about 3 weeks.

Recipe from: Mod Frugal

 

  

Blueberry Yogurt Cookies

Here is a healthier, kid-friendly cookie recipe that is sure to become a family favorite.

Ingredients:

• 1 cup granulated sugar
• 1 1/2 cups plain Greek yogurt
• 1 large egg, beaten
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries

Instructions:

1.Preheat the oven to 375 degrees Fahrenheit. Grease several baking sheets, and set aside.

2. In a large mixing bowl, mix together the sugar and yogurt, then blend in the egg and vanilla.

3. In a separate bowl, whisk the flour, baking powder, and salt together, then blend it into the wet yogurt mixture. Gently fold in the blueberries.

4. Drop tablespoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for about 10 minutes, until the cookies start to barely brown at the edges. Remove from the oven and let the cookies cool on the baking sheet for two minutes, and then move the cookies to a wire cooling rack to cool completely. Some of the blueberries will burst during baking—this is to be expected and will not affect the taste!

Recipe from: La Fuji Mama

The History of the CSA

CSA's are a relatively new concept.  Steming from roots overseas, the CSA model in the US has grown from 2 farms in the late 1980's to about 60 in 1990 to over 1,000 farms in 2000 to over 6,500 now in 2013.   It is clear that CSA's have not where to go but up!

CSA stands for Community Supported Agriculture and is relationship of mutual trust and commitment between farmers and members or shareholders. In return for an annual fee that helps with production costs, members receive a weekly, bi-weekly, or monthly share of produce from that farm.

The first CSA was in Japan about 30 years ago. The teikei [partnerships with local farmers through annual subscriptions] was formed by individuals that wanted a better sense of where the food was coming from. By buying into a local farm, they were able to support their local economy and form a relationship based on trust with their farmer.

Austrian philosopher, Rudolf Steiner, developed the concept for the CSA model after World War I and that idea inspired two farms to pioneer the first CSAs.

In 1986, two CSA's emerged in New England, Indian Line Farm in western Massachusetts, and the Temple-Wilton Community Farm in southern New Hampshire.


Left: Robyn Van En (1949-1997), cofounder and original owner of Indian Line Farm in South Egremont, Mass., is widely recognized as one of the true pioneers of the CSA movement.

Susan Witt is the director of the Schumaker Society which "promotes the wisdom and insight of E.F. Schumaker to inspire a new generation who are seeking relevant and practical solutions to heal a world in crisis and build a sane, humane and ecological society". She recalls that, "One of Steiner’s major concepts was the producer-consumer association, where consumer and producer are linked by their mutual interests," she explained. "And one of Schumaker’s major concepts was ‘to develop an economy where you produce locally what is consumed locally.’ We began to see CSA as a way to bring these key ideas together."

The modern CSA model certainly accomplishes Steiner's concept.


Robin Van En (center) and other Indian Line members divide shares following a harvest

Nowadays, CSA do not only apply to produce, many farms have also come to include meat, eggs, and milk into their weekly shares.  This truly makes a family's CSA their primary source of their weekly food sources.

Members of CSA's receive many benefits:

Eat ultra-fresh food, with all the flavor and vitamin benefits

Get exposed to new vegetables and new ways of cooking

Understanding what grows at different times of the year

Develop a relationship with the farmer who grows their food

Learn from the farmer about how their food is grown

Stony Hill Farms CSA Members also receive a 10% discount anytime they shop with us

We as farmers also receive benefits from CSA's

Receive payment early in the season, which helps with the farm's cash flow

Have an opportunity to get to know the people who eat the food they grow

A Message from us at Stony Hill:

We are only in our second year with our CSA program so we are very excited to see what the future has to offer to us and our members.

Thank you to all of our current members who support all 3 Davis Families as well as many others that are part of our Stony Hill Family.

We are truly grateful for all of the opportunities you have given us and how supportive you all have been throughout our first two seasons and we are looking forward to many seasons to come.

-Kaitlyn Yakscoe-Davis & The entire Davis Family

Sources:
http://newfarm.rodaleinstitute.org/features/0104/csa-history/part1.shtml
http://www.localharvest.org/csa/
http://thecalloftheland.wordpress.com/2012/01/09/unraveling-the-csa-number-conundrum/



 

July 18 & 20th CSA Boxes

Good Morning!

I hope that you all are staying cool in these scorching temperatures! The plus side to all of this heat is that our crops LOVE it.  We have so many new items this week including fresh onions, basil and even eggplant.

Here is what is in this week:

Half Share

Missing from photo: 1 stem basil

1	green squash
1	cucumber
1	medium white onion
pint	blueberries
8	peaches
stem	basil
bunch	kale
bunch	purple carrots
bunch	radishes
1	white eggplant

Full Share

Missing from photo: 2 stems basil

2	green squash
2	cucumbers
2	medium white onion
2 pints	blueberries
12	peaches
2 stems	bunches basil
bunch	kale
2 bunches	purple carrots
bunch	radishes
2	white eggplant
1	eggplant
1	half pint raspberries or pint cherries

I am going to post a few recipes for eggplant as well as basil.