Only 2 weeks of the Cabin Fever share left! If you want to extend your share to include the summer please contact Karlin at firstname.lastname@example.org asap before it’s too late. If you would like to add an egg share to your 24 week Harvest Share CSA, now is the time! Supplies are limited so grab em while you can. We have 2 options: 1 dozen per week ($96.00) or 1/2 dozen ($48.00) per week. Email Karlin to add eggs to your share.
For those already signed up for an egg share, please remember that delivery will begin on June 6th (the first day of the Harvest Share).
Also- there is just one more week to rsvp to the American Meat Screening. Do it now! We will enjoy East End Brewery beer. There will be deviled eggs, asparagus salad and a meat and cheese chartuterie featuring some of Legume and Cure‘s finest, locally raised, house-cured meats.
Please remember to return your empty CSA boxes the following week. Thanks in advance.
THIS WEEK’S HARVEST
OG- Certified Organic CNG- Certified Naturally Grown
- large romaine lettuce head
- 3 tablespoons of capers
- shaved parmesan
- 1/4 cup of crème fraîche
- 4 tablespoons olive oil
- 1 lemon
- sea salt & pepper
- Heat grill on high heat. If you have a grill outside that’s better, I use a grill pan. Cut romaine hearts in half. Drizzle with a little olive oil and season with salt and pepper. Place romaine face down onto grill. Cook until slightly charred and tender about 5 minutes. In a small pan add a little oil, heat to med-high and add capers. The capers can pop so be careful, cook until crispy about 2 minutes. For the dressing combine crème fraîche, zest of one lemon, juice of half a lemon, season with salt and pepper. Slowly drizzle in olive oil while stirring. Taste and adjust seasoning to desired flavor. Place grilled romaine on a plate, drizzle the sauce over top. Shave parmesan and place fried capers around the plate. Squeeze a little lemon juice over top in addition.
This recipe for Herbed Spelt Berries with Peas and Feta looks amazing.
It’s a little early in the year for peas but I just wanted to offer it as an example of how to prepare the berries. In general they can be soaked, boiled for a while and then mixed into whatever dish you like. They are toothy and full of nutrition!
This recipe is from Molly Wizenberg’s A Homemade Life. It is one of the most wholesome things I have ever eaten. It is simple beyond your imagination and perfectly decadent. Drizzle room temperature maple syrup over it and enjoy! It’s great for breakfast but can be enjoyed with any meal.
Custard-Filled Corn Bread
3 tablespoons (1 1/2 ounces) unsalted butter
1 cup unbleached all-purpose flour
3/4 cup yellow cornmeal. preferably medium ground
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
3 tablespoons sugar
1/2 teaspoons salt
2 cups whole milk (not low fat or non fat)
1 1/2 tablespoons distilled vinegar
1 cup heavy cream
pure maple syrup, for serving
Preheat oven to 350 degrees. Butter an 8-inch square or 9-inch round pan. Put the buttered dish in the oven to warm while you make the batter.
Melt the butter in a pan and cool it slightly. Meanwhile, in a small bowl, whisk together the flour, cornmeal, baking powder and the baking soda.
When the butter has cooled a bit, add the eggs and whisk to blend well. Then add the sugar, salt, milk and vinegar and whisk well again. Whisking constantly, add the flour mixture. Mix until the batter is smooth and no lumps are visible.
Remove the heated pan from the over and pour in the batter. Then pour the cream into the center of the batter. Do not stir. Carefully slide the pan back into the oven, taking care not to knock it and bake until golden brown on top, 50 minutes to 1 hour. Serve warm with maple syrup.