FS4 Week 12 Newsletter 6-30-11

Submitted by Anonymous on Thu, 06/30/2011 - 01:13

http://gallery.mailchimp.com/e709a491029b04e745834d34d/images/awesomebar...) !important; -moz-box-shadow:0 1px 10px #333; box-shadow:0 1px 10px #333; -webkit-box-shadow:0 1px 10px #333; -op-box-shadow:0 3px 3px #666;" width="100%">

) repeat-x; border: 1px solid #c6c5c2;color: #333;text-shadow: 1px 1px 1px #ddd;margin-right: -5px;" target="_blank">Tweet 0

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 12!

Everybody Happy?

How are we doing? Is everybody happy with the variety and quantity of food in their shares from week to week? We love this time of year, when the variety of produce just keeps expanding, and we always have an exciting meal to fantasize about. Our Facebook Page has some great cabbage and cucumber recipes posted by us and members. Get on it and get cookin'! And feel free to leave questons or comments for us or other members--we're an active group!

Fair Shares Site Maintenance

Spry Digital will take the site down this Thursday evening at 10p.m. and have it up by the morning, so don't be alarmed if your midnight cravings for re-reading old newsletters or searching our recipe database are unable to be satisfied.

Extras Available

Email your trades and special orders by noon to orders@fairshares.org. Please remember to use your share name (if not obvious in your email address) and your pickup group. The price list can be found here. Remember that the produce listed is available in limited quantities, so if you are planning on an even swap, be sure to leave alternative choices.

NO BUTTER! Ellen at Our Garden said she's unable to make butter for us right now, so we are looking into alternatives. Keep your fingers crossed, and we'll keep you updated when we find anything out.

New honeys from Hilty: Blueberry or Locust $6. We haven't tried the locust yet (from the locust tree, not the bug!), but we liked the blueberry a lot! Hopefully the locust honey will be in this week.

Carrots: $3.25/lb. Yay, more sweet delicious carrots are back!
Green Onions: $2.00/bag-bunch (limited quantites--some of these are just spring onions: big bulbs sweet and yummy, but the greens are going)
Green Cabbage: $2.00
Mushrooms: $7.00

Cucumbers: $1.85
Collards: $3.00
Tomato: $3.00/lb.
Beets: $2.00/bunch of red or pound of loose chioggia (red and white striped)

Kohlrabi: $2/lb. (loose)
Sunflower shoots: $4.00
Baby Fennel: 5/$2.60
Zucchini/yellow squash: $1.20/ea.

Blueberries: $6/pint
Red Raspberries: $9/pint. Oh stop, you are SO worth it!

Zucchini Sauté

The perfect lunch. This was such a delicious and satisfying meal for one. I took a small zucchini, halved it and sliced it into thin half moons. I sliced two small garlic scapes into 1/2 inch pieces (you can use part of a garlic stalk, or a clove of garlic) and sauteed the garlic in 1 teaspoon of garlic oil from my previous fried green garlic escapade until it just started to brown. Then I added my zucchini and sauteed it until it was starting to brown. I added a few roughly chopped pecans and tossed it together. Then I put about a half ounce of cheese in dollops over the top and put a lid on the pan and forgot about it for a few minutes. The cheese melted through to the bottom and got a little crispy, while helping to caramelize the zucchini and pecans and garlic. Salt to taste with sea salt and freshly ground black pepper. Oh, so yummy! Guess what's for dinner, too?

Grilled Chicken

by Todd Eller

So Ruby from St. Louis writes in and asks, “Hey, Todd. I love my roasted chicken but its summer and I don’t want to heat up the kitchen. Can you help me?”

Sure, Ruby from St. Louis. Let’s do a chicken roasted on the grill! First, take your whole chicken and wash it thoroughly and pat it dry. Place it breast side down on a cutting board and with a sharp knife or kitchen shears, cut the back bone out of the chicken. (If you’re like me you have a bag in your freezer for leftover parts that someday you’ll make stock from. Put the back bone in there.)

Now turn the chicken over and with both hands press down in the center of the breast until you break the breast bone and the chicken lays flat. Now season the chicken just as you would for the oven. If using fresh herbs and olive oil (why wouldn’t you?) make sure to work some of the seasoning between the skin and the meat on the breast.

On a gas grill (mine is a 3 burner) preheat with all burners until 500 degrees. Turn 1 or 2 burners off, depending on the size of your chicken and the amount of time you have to cook, and place the chicken skin side up on the “off” side. Rotate the chicken from time to time but never put it on the hot zone and never flip it over. The time it takes to “grill roast” the chicken depends on the size of the chicken and the temperature of the grill. Mine usually take about 2 hours to get to the correct temperature for chicken.

There you have it Ruby from St. Louis, a great roasted chicken done outside on the grill and served up in you nice comfortable cool house or on your deck. Enjoy!

Greenburger
How green is your hamburger? I love loading up my burgers with green onions, green garlic and fresh herbs and letting that flavorful goodness cook right into the meat. Make sure to wash and dry the green stuff before chopping and adding to the meat, lest the moisture keep the the patty from holding together! Grill to pefection and enjoy!

I like my burger served over a salad, and with cooked greens over the top--just sauté up some greens with green onion and a little balsamic vinegar and melt a little cheese over the top. Then plop it over your burger, and voilá! Can't get too much green stuff in you at this time of year!

Blueberry Granita!

A simple, light and refreshing dessert. Mash up one pint blueberries with a splash of lemon juice, a sprig of mint and a glug of honey. Spread into the bottom of a sheet pan and freeze. After an hour, rake up the mixture using a fork, breaking it up into tiny crystals. Spread back in bottom and pop it back in the freezer. Repeat until fluffy and completely frozen. Serve in little dishes, eat with your pinky raised.

Even without a backbone, this chicken was far too scary to put in unedited...

Why does this make me think of a lady in waiting?

Ready for the grill!

5. FSA

American Grassfed Beef - Hot Dogs
Biver Farms Potted Herb Choice
Claverach Shoots
Girod Green Onions
St. Isidore Veggie Choice
Lee Farms Green Zucchini
Marble Creek Potatoes
Marble Creek Cucumbers
Ozark Mountain Blueberries
Marcoot Farms Cheese
Yellow Wood Farms Eggs
Jailhouse Jalapeño Brew
Companion Pretzels

4. UCA

Greenwood Chicken ($14.00)
Dry Dock Herb Choice
Ozark Forest Fresh Mushrooms
Thies Farm Veggie Choice
Nolte Farms Tomatoes
Lee Farms Green Zucchini
St. Isidore Fennel
Berger Bluff Cucumber
Ozark Mountain Blueberries
del Carmen Black Beans
Trillium Farm Goat Mozzarella

3. KW/FSF

Bowood Farms Bison
Nermina's Cucumbers
St. Isidore Carrots
Nolte Farms Tomatoes
Lee Farms Green Zucchini
Lee Farms Yellow Squash
Ozark Mountain Blueberries
River Hills Poultry Alliance Eggs
Greenwood Farms Cheese
Sappington Market Peanut Butter
Georgie Girl Spicy Relish
Companion Millers 5 Grain Sliced

6. FSB/UCB

Troutdale Farm Trout or Salume Beddu Choice
Ozark Forest Fresh Mushrooms
Biver Farms Kale
Marble Creek Cabbage
Girod Green Onions
Nolte Farms Tomatoes
Berger Bluff Cucumber
Ozark Mountain Blueberries
Mangia Pasta Tri-color Penne
Georgie Girl Spicy Relish

1. FSD

American Grassfed Beef - Ground
Dry Dock Herb Choice
Claverach Shoots
St. Isidore Savoy Cabbage
Biver Farms Collards
Nolte Farms Tomatoes
Lee Farms Yellow Squash
Ozark Mountain Blueberries
del Carmen Black Beans
Ropp Cheese Choice
River Hills Poultry Alliance Eggs
Gringo's or Mel's Salsa

7. FSC

Hinkebein Hills Pork Chops
Biver Farms Potted Herb Choice
Marble Creek Cabbage
Girod Green Onions
Nolte Farms Tomatoes
St. Isidore Zephyr Zucchini
Biver Farms Cucumbers
Ozark Mountain Blueberries
Rockome Garden Cheese
River Hills Poultry Alliance Eggs
Hilty Apple Sauce
Black Bear Bakery Fresh Bread Choice

2. STC/FSE

Geisert Pork Sausage Choice
Dry Dock Herb Choice
Ozark Forest Fresh Mushrooms
Biver Farms Kale
Show Me Produce Lettuce
Biver Farms Zephyr Squash
Biver Farms Cucumbers
Ozark Mountain Blueberries
Mangia Pasta Angel Hair
Kaldi's Coffee ($10)
Companion Multi-grain Rolls

friend on Facebook \| forward to a friend
Copyright © 2011 Fair Shares CCSA, All rights reserved.
view email in browser

Sent to <<Email Address>> — why did I get this?
unsubscribe from this list | update subscription preferences
Fair Shares CCSA · 5021 Northrup Ave. · Saint Louis, Missouri 63110

2011-2012 Season

Search

User login