We are very happy to have added a new staff member to our small Hamilton Avenue office. Our new office assistant, Amy Pasterak will be pitching in with general office responsibilities and will be lending a hand on some CSA related tasks such as the blog, box packing and some customer service matters.
Amy has a host of organizational skills that we are looking forward to putting to good use and she is extremely passionate about food, farming and supporting her local economy. She’s a darn fine baker too! She can be contacted at email@example.com.
Please return your empty box from the last pick-up!
Remaining Winter Share delivery dates are as follows: March 19 and April 2.
THIS WEEK’S HARVEST
OG- certified organic CNG- certified naturally grown
hydroponic bibb lettuce, Harmony Grove Farm
1 1/2# watermelon radishes, Clarion River Organics, OG
1 1/2# onions, Blue Goose Farm, CNG
Buttercup cheese, Hidden Hills Dairy
canned tomatoes, Penn’s Corner Farm Alliance
3# red potatoes, Blue Goose Farm, CNG
sauerkraut, Clarion River Organics, OG
honey puffed spelt, Clarion River Organics, OG
1/2 gallon apple cider, Kistaco Farm
* vegan shares will have ginger and tomatillo salsa in place of cheese and honey puffed spelt
*gluten-free shares will have microgreens in place of the honey puffed spelt
- 4-6 cups grapeseed or canola oil, for deep frying
- 1 pound watermelon radishes, scrubbed well (do not peel)
- sea salt
- 2 pounds Yukon gold potatoes, or other waxy potato (peeled or un-peeled, your choice), cut into 1 to 1 1/2-inch chunks
- Olive oil
- 1/2 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1/2 cup white wine (can substitute stock)
- 2 Tbsp tomato paste
- A 14-ounce can of crushed tomatoes
- 2 teaspoons Tabasco or other hot sauce
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon sugar
1 Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes.
2 While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes.
3 Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth.
4 When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes.
Serve with the remaining tomato sauce as an appetizer or side dish.
From Martyna Angell of Wholesome Cook
5 6 sauerkraut recipes (plus a couple of extras) which are just as unique and delicious as the Reuben, solving the dilemma of what to do with sauerkraut forever. Enjoy, because sauerkraut and most other fermented vegetables are really good for you.
Click here for some more recipe ideas from our Pinterest page! If you have favorite recipes online, please let us know so we can add them to our Pinterest page. Contact firstname.lastname@example.org with the links!