FS4 Week 10 Newsletter 6-15/16-11

Submitted by Sara on Thu, 06/16/2011 - 00:18

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You can find the price list here to see what other Fair Shares goodies are available. Prices have changed so please take note!

Welcome to Week 10!

It would appear that the produce season is in full swing. Aside from lots of lettuce, we're seeing cucumbers, fennel, zucchini and squash. Enjoy!

U City Spot Open!

Anyone interested in picking up in U City on Wednesdays starting next week, please email sara@fairshares.org asap. If more than one person is interested, we would be happy to start a wait list and move you when another spot opens.

Facebook and Fair Shares Forum

Be sure to join our Fair Shares Group on Facebook share your favorite tips and suggestions and post photos of your masterpieces for other FS folks (and FS wannabes) to admire. You can post recipes on the Fair Shares Forum. There's been some great sharing and discussions going on--thanks to everyone who is putting the Community into our Community Supported Agriculture!

Trades and Orders

Email orders@fairshares.org by noon on your pickup day. Please include the share member name as it appears on the check-in sheet, and your pickup group. The extra produce available is limited, so either leave a second choice, or don't plan to make an even trade.

SORRY, WE'RE OUT OF BUTTER! We have a call in, but haven't heard back yet. Researching new options, too.

We've ordered tortilla chips, but don't know if they'll make it, so don't count on them as part of an even trade.

Cauliflower: $3.15/# priced by small heads or half heads. Amazing flavor, especially roasted with garlic scapes and olive oil, then tossed with a splash of truffle oil or sesame oil. Wowza.
Beets: $3/bunch. Beet salads are in. Are you?
Dasher Tomatoes: $3/pint. Sweet little cutie patootie tomatoes.

Lettuce: $4. We have some head lettuce and just a couple of loose leaf. If we're out of what you ask for, we'll give you the other
Zucchini: $1.25 each. There are a good number of recipes on the website and forum for zucchini and summer squash.
Yellow Squash: $1 each
Cucumbers: $1.25 ea. (or three small for $1.25)
Endive: $3.00/hd. A lovely salad green, or delicious sauteed with garlic and olive (like everything is).

Escarole: $1.50 hd. Big, beautiful, leafy heads that are delicious sautéed in a little olive oil and finished with balsamic vinegar.
Kale: $3.00. Add raw to a salad or add to pasta or soup, or bake them in the over for kale chips. Yumma!
Collards: $3.00. Saute and add to pasta or soup, use in a pesto or toss in olive oil sprinkle with salt and bake at 400 until crispy. Yumma!

Blueberries: $6.00/pt. The perfect snack. Good and good for you. Makes a great popcicle or cocktail. Did someone say blueberry pie?
Red Raspberries: $9.00/pint. Wow, that's pricy, but holy moly they're delicious!

Salume Beddu Mostarda: $7.50
- Fig Tapenade: $9.00
- White Bean Dip: $6.00 (frozen)

Good Eats

Wow, I'm Amazing!

We hate to brag, but we have been outdoing ouselves on some of the meals we've been preparing lately. Alas, we can't really take all the credit, when we have such incredibly fresh and delicious ingredients at the ready. Just eating the fresh produce out of hand makes me feel spoiled and pampered, so it doesn't take much preparation to send it over the edge of deliciousness.

No wonder going to restaurants is such a struggle anymore. If the chefs aren't buying ingredients as good as what we have, everything seems to pale in comparison. Can't decide if that makes me happy or sad...

A Simple Thursday Supper

Fritatta, Sauteed Greens, and Roasted Cauliflower

Mushroom and Green Onion Fritatta: Scramble together some eggs (one or two per person) with a little milk, and season with salt and pepper. Sauté a couple green onions (maybe one of the ginormous green onions will be sufficient) and a bag of Ozark Forest mushrooms in olive oil in a cast iron skillet and when cooked, add the eggs.
Allow to cook a bit, then lift the sides of the frittata with a spatula to allow the liquid underneath and continue cooking this way until set, but not too dry. If you are feeling lucky, go ahead and try to flip it, either onto the lid and sliding it back into the pan, or with your amazing pancake-flipping skills, but don't blame me if you're serving dinner off the floor. Grate some cheese over the top and pop the pan under the broiler until golden and bubbly. Sprinkle with herbs and cut into wedges to serve.

Escarole Sautéed with Garlic Scapes. Wash and cut or tear the greens (whatever you have, and feel free to mix in radish greens as well) into bite-sized pieces. Roughly chop the garlic scapes and throw is all into a medium hot skillet with olive oil. Toss to coat and allow to wilt and brown a bit. Grate some melty cheese over the top and broil to melt the cheese.

Roasted Cauliflower with Sesame Oil. This was sublime. Cut up the cauliflower, toss in olive oil, salt and pepper, and roast in the oven at 400, turning every 20 minutes until golden. Remove from oven and sprinkle a little sesame oil over. Toss and serve with your other two spectacular dishes (hopefully not on the floor with your failed frittata).

Your family will swoon. We all did. But it was a long week and we were tired and hungry.

Qitchen Sink Salad
Inspired by the Kup/Foster's winning "3 Qi" side dish at the FS Potluck Picnic, this amazing conglomeration included an abundance or Fair Shares goodies, including:
wheat berries, bamboo shoots, kale, arugula, pickled beets, Heritage cheese, asparagus, garlic scapes, green onions, fennel, sugar snap peas, cauliflower, carrots, pecans, peanut butter, honey, and radishes. It was truly a meal in itself--a few of them, actually. Can't wait to make it again, each time adding in whatever new produce is in season, which is exciting and changing week to week right now.

This isn't a photo of the salad described below, but it's a pretty picture and a darn good salad!

Not Your Typical Salad

by Todd Eller
I’ve really enjoyed roasting the radishes with garlic and olive oil, so I decided to step it up a level.
Amounts are dependent on how many you’re serving and your personal taste.

Radishes, scrubbed and quartered (depending on size, maybe smaller)
Turnip, scrubbed and quartered
Green Onions – white parts, trimmed. Save the greens!
Garlic – chopped (maybe garlic scapes or green garlic!)
Olive oil
Salt and pepper to taste

Make a small foil pouch and add everything above. Seal it and throw it on a hot grill (400 degrees) for about 7 minutes.
Use your favorite salad greens to make a great green salad, and the green parts from the green onions sliced. Shock the greens in ice water to crisp them up a bit and then dry them well. Remember an oil based dressing will not stick to wet greens.

Tomato wedges
Small rounds of great Missouri goat cheese
Chopped Missouri pecans - toasted
Your favorite vinaigrette

I got my salad greens all ready and chilled my salad plates while my radish mixture was roasting on the grill. When the mixture comes off the grill, set it aside to cool slightly and in a non-stick skillet over medium high heat, warm your goat cheese rounds through.

To plate: Chilled plate and crisp salad; goat cheese rounds in the center of the greens; a spoonful of radish mixture over the goat cheese; sprinkled with pecans and garnish with tomato wedges. Cool and crisp meets warm and tender, with a great combo of textures. Who said our salad days have to be boring?

3. FSA

Bowood Farms Bison
Blue Heron Lettuce
Biver Farms Kale
Blue Heron Garlic Scapes
Nolte Farms Tomatoes
Girod Green Onions
Lee Farms Yellow Squash
Ozark Mountain Blueberries
Greenwood Farms Cheese
River Hills Poultry Alliance Eggs
Sappington Market Peanut Butter
Companion Miller's 5 Grain

2. UCA

Geisert Pork Sausage Choice
St. Isidore Little Gem Lettuce
Yellow Dog Lettuce
Biver Farms Collards
Hufty Green Garlic
Nolte Farms Tomatoes
Biver Farms Cucumbers
Ozark Mountain Blueberries
Mangia Pasta Angel Hair
Northwest Coffee ($12)
Companion Multi-grain Rolls

1. KW/FSF

American Grassfed Beef - Ground
Biver Farms Potted Herb Choice
Claverach Shoots
Blue Heron Lettuce
Biver Farms Kale
Nolte Farms Tomatoes
Biver Farms Cucumbers
Ozark Mountain Blueberries
del Carmen Black Beans
Ropp Cheese Choice
River Hills Poultry Alliance Eggs
Gringo's or Mel's Salsa

4. FSB/UCB

Greenwood Chicken ($11.95)
Ozark Forest Fresh Mushrooms
Berger Bluff Lettuce
Berger Bluff Fennel
Hufty Green Garlic
St. Isidore Zephyr Zucchini
Ozark Mountain Blueberries
del Carmen Black Beans
Trillium Farm Goat Mozzarella

6. FSD

Troutdale Farm Trout or Salume Beddu choice
Dry Dock Sage
Ozark Forest Fresh Mushrooms
Berger Bluff Lettuce
Girod Radishes
Lee Farms Green Zucchini
Girod Green Onions
Biver Farms Cucumbers
Ozark Mountain Blueberries
Mangia Pasta Tri-color Penne
Georgie Girl Spicy Relish

5. FSC

American Grassfed Beef - Hot Dogs or choice ($4.75)
Claverach Shoots
Blue Heron Endive
St. Isidore Arugula or Lolla Rossa
St. Isidore Red Butterhead Lettuce
Nolte Farms Tomatoes
Lee Farms Green Zucchini
Lee Farms Yellow Squash
Ozark Mountain Blueberries
Produce Wildcard
Marcoot Farms Cheese
Yellow Wood Farms Eggs
Companion Pretzels

7. STC/FSE

Hinkebein Hills Pork Chops ($5.75)
Biver Farms Potted Herb Choice
Yellow Dog Lettuce
Blue Heron Lettuce
Berger Bluff Fennel
Nolte Farms Tomatoes
Lee Farms Green Zucchini
Biver Farms Cucumbers
Ozark Mountain Blueberries
Rockome Garden Cheese
River Hills Poultry Alliance Eggs
Hilty Applesauce
Black Bear Bakery Fresh Bread Choice

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