This week's share includes potatoes, sweet potatoes, beets, salad/asian turnips, daikon radish, arugula, tokyo bekana asian green, cabbage and broccoli (from lancaster farm fresh coop), green beans, peppers, and sunkchokes. This week is also the last opportunity to purchase fresh chicken. Chickens will be available starting this afternoon (Tuesday, October 12th through Thursday, October 14th). I will be posting more recipes using chicken and the other share vegetables over the next couple of the days. In the meantime Heidi Swanson of
101 Cookbook Fame (and friend of Nikki) recently posted this
Green Bean Slaw Recipe that is just perfect for this week's share:
Green Bean Slaw Recipe
I used a moscato from Trani, Italy here, but feel free to experiment with other sweet white wines. The one I used was about 14% alcohol - just the right amount of boozy for a salad like this. As far as advanced prep goes - you can make the dressing a day or two ahead of time if you like. And you can slice the green beans, and make the croutons a day ahead of time as well. I used a wood-fired oven spelt walnut bread for the croutons here, but use whatever good bread you have on hand.
2 small handfuls (about 1/2 cup) golden raisins
1 cup / 240 ml Moscato / sweet white wine
Dressing:
yolk of one hard-boiled egg
3 tablespoons creme fraiche or heavy cream
1/3 cup / 80ml extra virgin olive oil
1 1/2 tablespoons white wine vinegar
1/4 teaspoon fine grain sea salt
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1/2 a small cabbage, cored and shredded very finely
2 tablespoons white wine vinegar
2 big handfuls green beans or haricot verts, very thinly sliced and cooked in a pot of boiling salted water for 20 seconds, drained (well) immediately, and cooled under cold running water.
A big handful of arugula, roughly chopped
2 handfuls (about 3/4 cup) toasted walnut halves
2 handfuls of torn rustic bread, pan-toasted until golden in a big splash of olive oil
A bit of shaved pecorino cheese
Place the raisins in a small bowl and cover with the wine. Let soak overnight, or for at least a few hours.
To make the dressing, mash the yolk of the egg in a small bowl. Gradually mash and stir in the creme fraiche. Very slowly add the olive oil beating constantly. It should be smooth and glossy. Whisk in the vinegar and lastly the salt. Taste and adjust if needed.
When you're close to being ready to serve the salad, toss the cabbage and the vinegar together in a large bowl and let sit for 10 minutes.
Just before serving, drain the raisins and add to the cabbage. Add the green beans, arugula, and most of the walnuts. Toss a few times. Add about 2/3 of the dressing and toss gently, but well. Taste and add more dressing if you like. Add most of the croutons and most of the pecorino cheese, before tossing again. Serve topped with the remaining walnuts and pecorino.
Serves 6-8
Cider brining is a great way to add flavor to our already flavorful chickens and turkeys. With cooler weather on the way and the availability of fresh chickens this week, I thought you might be interested in some cider brined chicken recipes:
This week's share includes potatoes, sweet potatoes, beets, salad/asian turnips, daikon radish, arugula, tokyo bekana asian green, cabbage and broccoli (from lancaster farm fresh coop), green beans, peppers, and sunkchokes. This week is also the last opportunity to purchase fresh chicken. Chickens will be available starting this afternoon (Tuesday, October 12th through Thursday, October 14th). I will be posting more recipes using chicken and the other share vegetables over the next couple of the days. In the meantime Heidi Swanson of 101 Cookbook Fame (and friend of Nikki) recently posted this Green Bean Slaw Recipe that is just perfect for this week's share:
All the root vegetables in this final share lend themselves well to roasting. Click here for Roasted Medley of Winter Roots-- you could replace the parsnips with either daikon radish or sweet potatoes. Roasted root vegetables are the perfect compliment to roast chicken--also available at the farm.
Click here to read CCDwell's blog post about roasting up one our chickens.
In honor of the availability of chickens and the world famous Kennett Square Mushroom Festival, I thought you might appreciate this recipe for Chicken, Portabellas, and Polenta. One of natures only natural sources of Vitamin D the pride of Kennett Square has much to offer. Click here for a great primer on mushrooms and don't forget to check out the Festival this weekend in Kennett Square. On the way home from the festival you can stop by the farm (see post below) and buy a chicken.
Fresh chickens will be available starting Saturday morning in the refrigerator in the distribution shed. You are welcome to stop by and serve yourself to a fresh chicken Saturady, Sunday, and Monday anytime between 9AM-7PM. The chickens are being given a new feed, that is not certified organic, but does NOT contain any GMO seed/grain. Its an exciting move for us--so we actually will be able to lower the price of our chickens to about $3.20/lb (as opposed to $3.80). For those who prefer organic feed, we still have plenty of frozen chickens from flocks raised on organic grain. These chickens will be available in the freezer section of the refrigerator in the distributions shed. If you have any further question feel free to contact us through our website.
Happy Bastille Day! With this picture perfect weather I suggest a french picnic to celebrate the occassion--complete with roast chicken--the french afterall were the first picnic experts.
