2016 CSA – Week 9: Expanding the Farm Fleet: The Veggie

CSA Week 9 Graphic

CSA Newsletter – week 9


Expanding the Farm Fleet: The Veggie Mobile

One of the things that I love about farming is the constant need for innovation. Challenges arise on a daily basis and it takes creativity and ingenuity to move forward — constant problem solving.

Farmer John Eveland has had a longstanding innovation challenge that came to fruition last week with the inaugural trip of the GTF Mobile Veggie Truck. John hopes that this truck will help the farm bring veggies to folks in under-served areas without regular access to fresh, organic produce.

Since acquiring a retired bottled water truck a few years ago, John has been working away at retrofitting the truck as a veggie mobile. This meant installing pop up awnings, custom built in pop out displays, oh and giving the retired truck’s engine a bit of a tune up!

It has certainly been a shared project as our agronomist took on the task of fabricating the awnings, a local carpenter designed and built the pop out displays, and two local artists painted a beautiful mural on the back.

It is really fun to see that after many years of farming, there are always new, exciting things on the horizon.

Have a wonderful week!

-Lily, CSA Coordinator

 

Table of Box Contents

Lettuce ($2.00)

☐ 1½ lbs Potatoes ($2.25)

☐ Green Cabbage ($4.50)

1 Colored Bell Pepper ($2.00) – Grill or broil pepper halves. Let cool and remove skin. Use to make in salads, eggs, on sandwiches, or make romesco.

☐ 2 Dried Sweet Onions ($1.75)

1 Dried Red Onion ($0.75)

1 Sweet Italian Pepper ($1.00) – Eat fresh in salads, grill, or sauté. Substitute in any recipe calling for bell peppers.

☐ 2 Jimmy Nardello Peppers ($1.25) – Great for sautéing or frying, see recipe.

☐ Bunched Carrots ($3.50)

½ lb Spinach ($4.50)

☐ 4 Zucchini ($3.50)

¾ lbs Green Beans ($3.00) – Blanch or sauté plain or season with bacon, garlic, butter, lemon juice, or make garlic and ginger string beans (see recipe).

2 Tomatoes (~1 lb) ($3.00)

1 Pint Cherry Tomatoes ($3.50)

Box Market Value: $36.50

 

Recipes

Beyond the Bell Pepper: Jimmy Nardello Sweet Italian Frying Pepper

This variety was brought to the US in the late 1800’s by an Italian family and was grown by them for almost 100 years. The seed was donated to the seed savers exchange in 1983, before Jimmy Nardello passed away at the age of 81.

The Jimmy Nardello pepper has a characteristic scrunch towards the stem and has thinner flesh than the more common bell peppers. This thin flesh lends itself well to frying rather than roasting as with bell type sweet peppers.

Fried Jimmy Nardello Peppers

  1. Slice peppers in half lengthwise (removing seeds optional)
  2. Heat olive oil in a frying pan on medium-low heat
  3. Add the peppers to the frying pan stirring constantly until the skins are blistered and the peppers are slightly wilted, 6-8 minutes.
  4. Sprinkle with a pinch of salt and serve.

Serving Suggestions:

  • Sauté with garlic (add at the end of cooking) and/or other herbs such as parsley.
  • Pairs well with a soft cheese such as goat chèvre, fresh mozzarella, burrata.
  • Also delicious served on top of steak.

 

String Beans with Ginger and Garlic

Sometimes a very simple recipe is the best way to enjoy such high quality, fresh food. This NYT cooking recipe is simple and delicious. If you’re not inspired by garlic and ginger, use the bean preparation technique and season your beans with something else to your liking. This recipe can easily be adjusted to a larger quantity of beans.

Ingredients

  • 3/4 pounds string beans (French-style slim haricots verts work especially well), trimmed
  • 1 tablespoons vegetable oil
  • 1 tablespoon minced fresh ginger (about 2 inches ginger root, peeled)
  • 1 medium-size garlic clove, minced

Preparation

  1. Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
  2. When ready to cook, heat oil in a wide skillet over high heat. Add beans, ginger and garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish.

Read More: NYT Cooking