Veggie Share for week of September 29

Don't forget that this is the last week for the Salad Bowl shareholders! This week veggie shares will find lots of arugula in their bags, from Pitchfork Farm. Look for arugula recipes in the newsletter. Remember that you can use arugula as a lettuce replacement in sandwiches and salads, and it can often replace spinach in recipes. Try spinach/arugula dip. Also in the share is kale, cilantro and carrots from Arethusa Farm. Eric Rozendaal at Rockville Market Farm is providing ailsa craig onions and pie pumpkins! Sugarsnap is delivering an herb and Joe Buley at Screamin' Ridge is providing ground cherries.

Veggie Shares for the Week of September 22!

This week's veggie share includes lettuce and peppers from Pitchfork Farm, beets and carrots from Arethusa Collective Farm, fingerling potatoes from Open Heart Farm, red cabbage and red onions from Rockville Market Farm, garlic from the Farm Between and mushrooms from AH mushrooms in Colchester.

This week we may also be able to share some local ground cherries, also known as cape gooseberries, with both our veggie and fruit shareholders. This unique fruit tastes like a cross between a tomato, a cherry and a pineapple. They are incredibly delicious and go great with both sweet and savory dishes. Here's hoping today's sunshine ripens them up so we can include them in this week's veggie shares.

Also, if you've never tried fingerling potatoes, you are in for a real treat. These little banana-shaped potatoes tast like butter! Seriously! My favorite way to braise them: slice potatoes in half lengthwise and boil them along with water, olive oil, finely chopped garlic and salt and pepper in a large nonstick skillet. Cover and simmer until potatoes are tender, about 10-12 minutes. Remove lid and cook, stirring lightly, until most of the water evaporates and the potatoes are glazed, about 1-2 minutes. Top with some chives and tarragon and enjoy!

Veggie Shares for the Week of 15th!

This week's veggie share includes baby spinach from Hazendale Farm, mesclun and tomatoes from Pitchfork Farm, summer squash from Healthy City, corn from Maplewood Organics, eggplant from Arethusa, an herb of the week from Sugarsnap and red onions and butternut squash from Rockville Market Farm.

In addition, the fruit shares this week will include apples and cider along with watermelon, raspberries and ground cherries. Check out the weekly newsletter for a recipe for Ground Cherry Pie!

I also wanted to thank everyone who has alread completed the survey and I encourage others to take a few minutes to let us know how we can improve the program for next year. Thank you!!!

Veggie Shares for the Week of September 8th.

This week you will find arugula and tomatoes from Eric and Molly at Pitchfork, corn from Maplewood, carrots and leeks from Arethusa and peppers from Intervale Community Farm. Also mushrooms are back from AH Mushrooms! Finally, you will find Adirondack blue potatoes from Open Heart Farm.
Fruit shares will discover a bounty of apples and cider from Champlain Orchards to compliment what Adam has to offer: late summer raspberries!

Veggie Shares for the Week of September 1st!

This week's veggie share includes mesclun and tomatoes from Pitchfork Farm, carrots from Arethusa Collective Farm, cabbage from the New Farms for New Americans project, onions, cucumber and spaghetti squash from Rockville Market Farm and herbs from Sugarsnap!

If you have never tasted spaghetti squash, you are in for a real treat! This squash can easily be baked: pierce the shell with a fork several times, place in a baking dish in a preheated oven at 375 degrees and let it bake for about an hour until flesh is tender. Let it cool for 20-30 minutes before slicing open. Cut in half, remove seeds and separate out the long strands of flesh. You can use the strands in several ways; my favorite is to add some fresh pesto, mozzarella and tomatoes!

Enjoy!