Grasshoppers CSA Blog

Getting out of a CSA pickle: Kimchi

2011-01-10T10:30:00.000-08:00

Two of the vegetables from this past week's produce share--Napa cabbage and Daikon radishes--are native to Asia. These vegetables might be the ones you take home and leave in your fridge for awhile, not sure what to do. They make a Kentucky cook pause and think for a bit.

For Matt, who works in the warehouse at Grasshoppers, it was obvious what he'd be making if those two ingredients were in his share. At his home, Matt likes to use both cabbage and radishes to make kimchi, a traditional fermented Korean dish.

Kimchi has some great health benefits. Like sauerkraut, kimchi contains live, active bacteria that are beneficial to your digestive system. Matt owns a microscope and can attest to the live bacteria in his own homemade kimchi.

You might consider trying the following kimchi recipe with some of the produce from your share. The recipe is how Matt makes it, but there are other ways it can be done. Alternative main ingredients are cucumber and green onion, depending on what's in season.

Matt's Traditional Korean Kimchi

Ingredients:

Napa cabbage, chopped

Daikon radish, chopped

a number of mason jars

water

sea salt

garlic, minced

fresh ginger, minced

onions, chopped

red chili flakes

In a colander, cover chopped cabbage and radishes with sea salt. Let sit 2 hours.

Make a brine by dissolving 1 tbsp. sea salt to 1 cup water. Make as little or as much brine as you want jars of kimchi.

Rinse cabbage and radishes of excess salt. Place cabbage and radishes into a mason jar, leaving 1.5 inches at the top of the jar to allow the vegetables to expand during fermentation. Add garlic, ginger, onions, and chili flakes (less if you want less spice). Pour the brine into the jar so that it just covers the vegetables. Be sure to press the vegetables down to get rid of any air bubbles.

Place the jar in a safe spot where it can sit for two days. Place a plastic bag a quarter-filled with brine inside the jar, overtop the vegetables to keep them compressed. Occasionally press down on the vegetables as the kimchi expands.

Place the lid on the jar and let sit for a week, depending on how fermented you like your kimchi. The process will take longer in the winter, up to two weeks.

Consider this a foot in the door to canning, if you've never done it before, or just a great way to preserve and enjoy your winter produce.

Roasted Maple Sweet Potatoes

2010-10-05T07:37:00.000-07:00

INGREDIENTS

2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper, to taste
PREPARATION
1. Preheat oven to 400°F.
2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Bardstown Rd. Farmers Market

2010-10-05T07:16:00.000-07:00

2010 Schedule :

Every Saturday from April 3rd to December 18th

Saturday: 8AM – 12PM

Winter Market - 10am -12pm January 2nd through March 27th

Michael Pollen in town October 7th

2010-10-05T07:05:00.000-07:00

For the past twenty-five years, Michael Pollan has been writing books and articles about the places where nature and culture intersect: on our plates, in our farms and gardens, and in the built environment. He is the author of four New York Times bestsellers:Food Rules: An Eater’s Manual (2010); In Defense of Food: An Eater’s Manifesto (2008); The Omnivore’s Dilemma: A Natural History of Four Meals (2006) and The Botany of Desire: A Plant’s-Eye View of the World (2001). The Omnivore’s Dilemma was named one of the ten best books of 2006 by both the New York Times and the Washington Post. It also won the California Book Award, the Northern California Book Award, the James Beard Award, and was a finalist for the National Book Critics Circle Award. A young readers edition called The Omnivore’s Dilemma: the Secrets Behind What You Eat was published in 2009.

In 2003, Pollan was appointed the John S. and James L. Knight Professor of Journalism at UC Berkeley’s Graduate School of Journalism, and the director of the Knight Program in Science and Environmental Journalism. In addition to teaching, he lectures widely on food, agriculture, health and the environment.

Michael Pollan, who was born in 1955, grew up on Long Island, and was educated at Bennington College, Oxford University, and Columbia University, from which he received a Master’s in English. He lives in the Bay Area with his wife, the painter Judith Belzer, and their son, Isaac.

Mr. Pollan will be speaking in Louisville, KY on October 7th on the campus of Bellarmine University.

Local Farmer To Open Harvest Restaurant on East Market

2010-09-09T07:04:00.000-07:00

Please follow this link to the Courier Journal to read today's article about one of our owners, Ivor Chodkowski's new restaurant venture!

Wednesday September 8th

2010-09-08T10:04:00.000-07:00

Produce for Two! / Staples share:

Potatoes from Field Day Family Farm, Jefferson Co.
Pears from Hillview Orchard, Shelby Co.
Winter Squash from ECO-Gardens, Allen Co.
Arkansas Black Apples from Happy Apple Farm, Casey Co.

Full Produce share:

all of the above produce
Sweet Peppers from Finger Pickin' Farms, Palmyra IN
Tomatoes from Ragan Greenhouse, Spencer Co.

Staples share:

all of the Staples share produce
1/2 Gallon milk from JD Country Milk, Logan Co.
1 dozen pastured eggs from Remington Ingram, Washington Co.
Yogurt from JD Country Milk OR Honey OR Mushrooms from Sheltowee Farms, Bath Co.

Friday September 3rd

2010-09-03T12:23:00.000-07:00

Produce for Two! / Staples share:

Arkansas Black Apples from Happy Apple Orchard, Casey Co.
1 pound Patty Pan Squash from ECO-Gardens, Allen Co.
1 Acorn Squash from Finger Pickin’ Farms, Palmyra IN
Spaghetti Squash from ECO-Gardens, Allen Co. [FOR Mama's Hip: additional Acorn Squash from ECO-Gardens, Allen Co.]
2 pounds of Potatoes from Benny Mast, Allen Co.
Pears from Setsuko Kline, Borden Indiana
(9 pounds of food!!)

Full share:

all of the above produce
1 pounds Patty Pan Squash from ECO-Gardens, Allen Co.
1 Acorn Squash from Finger Pickin’ Farms, Palmyra IN
1 pounds of Potatoes from Benny Mast, Allen Co.
Bell Peppers from Finger Pickin’ Farms, Palmyra IN
(12.5 pounds of food)

Staples share:

all of the Staples produce
1/2 gallon milk from JD Country Milk, Logan Co.
1 dozen pastured eggs from Remington Ingram, Washington Co.
1 maple syrup

Beef share: Roast from Ashbourne Farms, Oldham, Co.

Chicken share: Chicken from Healthy Living Acres,

Mixed Meat share: Chicken from Barr Farms, Breckenridge Co.

Lamb share: Shoulder roast from Garden of Eden, Mount Sterling KY

Breakfast share: Fabulous Fatty Bacon & Mild Sage Sausage from Fiedler Family Farm & Rome IN

Cow Cheese: Smoked Gouda & Colby from Kenny's Farmhouse Cheese, Barren Co.

Goat Cheese: Saporra Di Italia, Fischerville KY

Blue Dog Rotating Loaf: Seeded Baguette

Black Bean & Butternut Squash Quesadillas

2010-09-03T06:46:00.000-07:00

2 c butternut squash, roasted & mashed

1 T olive oil or butter

salt

1 med red onion, chopped

1 garlic clove, minced

1 hot pepper, seeded & chopped

1 c black beans, cooked & mashed

1 1/2 - 2 c grated cheese

An even number of tortillas, flour or corn, any size.

Preheat oven to 400 F.

Heat 1/2 tablespoon of olive oil in a sauté pan. Add the onions & garlic & cook until the onions are soft & translucent. Stir in the chiles, squash & beans & heat through.

Coat one side of the tortillias in olive oil or butter & place half of them oil side down on baking sheets. Divide the bean & squash mixture between the tortillas. Top each with cheese. Place a second tortilla on top of each & press down with the palm of your hand. Place in the oven & bake for 12 minutes or until the tortillas are crisp & starting to brown.

Serve with sour cream & salsa

NO BLUE DOG NEXT WEEK!!

2010-09-02T13:27:00.000-07:00

Reminder to all Bread Share recipients:

The owners of Blue Dog Bakery will be on vacation [in Spain] next week thus there will be no bread shares received. The cost of this week off was discounted from your original purchase so no worries, we knew this was coming but just wanted to remind you.

Thursday September 2nd

2010-09-02T13:18:00.000-07:00

Produce for Two! / Staples share:

Arkansas Black Apples from Happy Apple Orchard, Casey Co.
Hot Peppers from Finger Pickin’ Farms, Palmyra IN
Bell Peppers from Finger Pickin’ Farms, Palmyra IN
Basil from Field Day Family Farm, Jefferson Co.
1 Acorn Squash from ECO-Gardens, Allen Co.
Spaghetti Squash from ECO-Gardens, Allen Co.

Full share:

all of the above produce
1 Acorn Squash from ECO-Gardens, Allen Co.
Okra from Nelson Escobar, Oldham Co.
Potatoes from Benny Mast, Allen Co.
Garlic from Field Day Family Farm, Jefferson Co.

Staple share:

all of the Staples produce
Oyster Mushrooms from Sheltowee Farms, Bath Co. OR Maple Syrup from Sugarbush Farm, Indiana
½ Gallon of Milk from J.D. Country Milk, Logan Co.
1 Dozen Pastured Eggs from Remington Ingram, Washington Co.

Beef share: Roast from Ashbourne Farms, Oldham, Co.

Chicken share: Chicken from Healthy Living Acres,

Mixed Meat share: Chicken from Barr Farms, Breckenridge Co.

Lamb share: Shoulder roast from Garden of Eden, Mount Sterling KY

Breakfast share: Fabulous Fatty Bacon & Mild Sage Sausage from Fiedler Family Farm & Rome IN

Cow Cheese: Smoked Gouda & Colby from Kenny's Farmhouse Cheese, Barren Co.

Goat Cheese: Saporra Di Italia, Fischerville KY

Blue Dog Rotating Loaf: Seeded Baguette

Wednesday September 1st

2010-09-01T11:09:00.001-07:00

Produce for Two! / Staples share:

Black Apples from Happy Apple Orchard, Casey Co.
Hot Peppers from Finger Pickin' Farms, Palmyra IN
Bell Peppers from Finger Pickin' Farms, Palmyra IN
Basil from Field Day Family Farm, Jefferson Co.
Acorn Squash from ECO-Gardens, Allen Co.
Spaghetti Squash from ECO-Gardens, Allen Co.

Full share:

all of the above produce
Acorn Squash from ECO-Gardens, Allen Co.
Eggplant from Karen Conrad, Oldham Co.

Staples share:

all of the Staples produce
1/2 gallon of milk from JD Country Milk, Logan Co.
1 dozen pastured eggs from Remington Ingram, Washington Co.
Mushrooms from Sheltowee Farms, Bath Co. OR Maple Syrup from Sugarbush Farm, Indiana

Beef share: Roast from Ashbourne Farms, Oldham, Co.

Chicken share: Chicken from Healthy Living Acres,

Mixed Meat share: Chicken from Barr Farms, Breckenridge Co.

Lamb share: Shoulder roast from Garden of Eden, Mount Sterling KY

Breakfast share: Fabulous Fatty Bacon & Mild Sage Sausage from Fiedler Family Farm & Rome IN

Cow Cheese: Smoked Gouda & Colby from Kenny's Farmhouse Cheese, Barren Co.

Goat Cheese: Saporra Di Italia, Fischerville KY

Blue Dog Rotating Loaf: Seeded Baguette

Its SQUASH time!!

2010-08-31T08:00:00.001-07:00

This week farmers are starting to bring in Fall / Winter varieties of squash and we would like to share our favorite articles and recipes for you culinary adventurers!

Spaghetti Squash:

Basic prep -- click here for tips from Healthy Recipes for Kids
Delicious gourmet preparation -- click here to read The Amateur Gourmet
Easy dinner recipe -- click here to follow Emeril Lagasse's simple recommendations

Acorn Squash:

Basic prep -- click here for tips for Winter Squash prep
Delicious gourmet preparation -- click here to read the Humble Gourmand
Easy dinner recipe -- click here to follow a sweet Fall recipe

Friday August 27th

2010-08-27T12:06:00.000-07:00

Produce for Two / Staples share:

Green Beans from Wilderness Trail Farms, Boyle Co.
Sweet Peppers from Finger Pickin' Farms, Palmyra IN
Hot Peppers from Finger Pickin' Farms, Palmyra IN
Apples from Happy Apple Orchard, Casey Co. OR Pears from Setsuko Kline, Borden IN
Peaches from Ragan Greenhouse, Spencer Co.

Full Produce share:

all of the above produce
Parsley from Foxhollow Farm, Shelby Co.
Okra from Escobar Farm, Oldham Co. OR Potatoes from Rocky Top Farm, Allen Co.
Tomatoes from Field Day Family Farm, Jefferson Co.

Staples share:

all of the Staples produce
1/2 gallon milk from JD Country Milk, Logan Co.
1 dozen pastured eggs from Remington Ingram, Washington Co.
Mushrooms from Sheltowee Farms, Bath Co.

Remington Ingram

2010-08-26T07:12:00.000-07:00

Our egg producers, Remington Ingram, located in Washington County won several awards at the Kentucky State Fair this year:

Grand Champion Asiatic Large Fowl with a Croad Langshan
Grand Champion Asiatic Large Fowl: Overall Winner with a Croad Langshan
Reserve Grand Champion Mediterranean Fowl with a White Leghorn
Supreme Grand Champion of all Dairy Breeds: Youth Division, Ayereshire Cattle
Supreme Grand Champion of Dairy Breeds: Open Class, Ayreshire Cattle
Rooster Crowing Contest, crowing 44 times a minute!

We were very excited for their success and thought you would enjoy a picture of the outstanding crowing rooster! Click Here to read the article about them from Louisville.com.

Wednesday August 25th

2010-08-25T11:49:00.000-07:00

Produce for Two! / Staples share:

Tomatoes from Field Day Family Farm, Jefferson Co.
Beans from Wilderness Trail Farms, Boyle Co.
Melon from Vanmeter Family Farm, Grayson Co.
Pears from Setsuko Cline, Borden IN
Hot Peppers from Finger Pickin' Farm & Escobar Farm, Oldham Co.

Full share:

all of the above produce
Peaches from Jackson Produce, Borden IN
Hot Peppers from Finger Pickin' Farms, Henry Co.
Sweet Peppers from Finger Pickin' Farms, Henry Co.

Staples share:

all of the staples produce
1/2 gallon milk from JD Country milk, Logan Co.
1 dozen pastured eggs from Remington Ingram, Washington Co.
1 honey

Order your Thanksgiving Turkey!

2010-08-25T11:32:00.000-07:00

Believe it or not, it is time to order your very own free-range, flying, foraging, broad-breasted bronze turkey for Thanksgiving! These turkeys have a great flavor: better than anything you can get in the store! They cook a bit differently than Butterballs, so we’ll send out cooking tips later.

We have a small number of under 12 lb turkeys for $5/lb. The deposit on these is $30. The processing date is November 11, so these will be frozen.
We have more in the 20-30lb size for $4.75/lb, SOME of which are being processed on November 19th, and therefore can be purchased and picked-up FRESH, NEVER FROZEN! The deposit on these is $50. The supply is limited and then we will have only frozen birds, processed on the 16th.

We are sourcing from two Kentucky farms and one in Indiana: Healthy Living Acres , Remington Ingram in Kentucky, and Slatchet Family Farm near Bloomington Indiana. Right now, our little turkeys weigh about 3 lbs, and are running around the pasture flying here and there and foraging for grasses, grubs, and insects.

The pick-up dates for all turkeys are Monday and Tuesday, November 22nd & 23rd, from 9am-6pm at Grasshoppers Distribution, 1501 Portland Avenue in Louisville
To place your order, email us at grasshoppers@insightbb.com or call 502.708.1881

Friday August 20th

2010-08-20T11:14:00.000-07:00

MAMA's HIP
Produce for Two! / Staples share:
Tomatoes from Facing West Farms, Henry Co.
Hot Peppers from Finger Pickin' Farms, Palmyra IN
Pears from Setsuko Kline, Borden IN
Brussels Sprouts* from Courtney Farms, Shelby Co.
Spaghetti Squash from Eco-Gardens, Allen Co.
Corn* from Ragan Greenhouse, Spencer Co.
Full share:
all of the above produce
Pears from Setsuko Kline, Borden IN
Eggplant* from Ragan Greenhouse, Spencer Co.
Sweet Peppers from Finger Pickin' Farms, Palmyra IN
DOUGLASS & HARVEST

Produce for Two! / Staples share:

Tomatoes from Facing West Farms, Henry Co.
Hot Peppers from Finger Pickin' Farms, Palmyra IN
Pears from Setsuko Kline, Borden IN
Brussels Sprouts* from Courtney Farms, Shelby Co.
Spaghetti Squash from Eco-Gardens, Allen Co.
Corn* from Ragan Greenhouse, Spencer Co.

Full share:

all of the above produce
Pears from Setsuko Kline, Borden IN
Eggplant* from Ragans Greenhouse, Spencer Co.
Sweet Peppers from Finger Pickin' Farms, Palmyra IN
Okra from Escobar Farm, Oldham Co.

Staples share:

all of the Staples produce
1/2 gallon milk from JD Country Milk, Logan Co.
1 dozen pastured eggs from Remington Ingram, Washington Co.
Blue Dog Bread from Blue Dog Bakery, Jefferson Co.

Cow Cheese share: Kenny's Farmhouse Cheese, Barren Co.

Goat Cheese share: Sapori di Italia, Central KY

Chicken share: Healthy Living Acres, Scott Co.

Beef share: Ground Beef from Ashbourne Farms, Oldham Co.

Lamb share: Ground and Chops from Garden of Eden, Sterling KY

Breakfast share: Bratwurst and Chorizo from Fiedler Family Farm, Rome IN

Mixed Meat share: Ground Beef from Ashbourne Farms, Oldham Co.

*conventional spray used during growing

General Electric

2010-08-19T13:14:00.000-07:00

Produce for Two! / Staples share:

Eggplant* from Ragan Greenhouse, Spencer Co.
Sweet Peppers from Finger Pickin' Farms, Palmyra IN
Pears from Setsuko Kline, Borden IN
Hot Peppers from Finger Pickin' Farms, Palmyra IN
Squash from Eco-Gardens, Allen Co.
Corn* from Ragan Greenhouse, Spencer Co.

Full share:

all of the above produce
Pears from Setsuko Kline, Borden IN
Potatoes from Rocky Top Farm, Allen Co.
Tomatoes from Facing West Farms, Henry Co.
Brussels Sprouts* from Courtney Farms, Shelby Co.

Staples share:

all of the staples produce
1/2 gallon milk from JD Country milk, Logan Co.
1 dozen pastured eggs from Remington Ingram, Washington Co.
Mushrooms from Sheltowee Farms, Bath Co.

Cow Cheese share: Kenny's Farmhouse Cheese, Barren Co.

Goat Cheese share: Sapori di Italia, Central KY

Chicken share: Healthy Living Acres, Scott Co.

Beef share: Ground Beef from Ashbourne Farms, Oldham Co.

Lamb share: Ground and Chops from Garden of Eden, Sterling KY

Breakfast share: Bratwurst and Chorizo from Fiedler Family Farm, Rome IN

Mixed Meat share: Ground Beef from Ashbourne Farms, Oldham Co.

*conventional spray used during growing

Thursday August 19th

2010-08-19T11:04:00.000-07:00

Produce for Two! / Staples share:

Eggplant* from Ragan Greenhouse, Spencer Co.
Sweet Peppers from Finger Pickin' Farms, Palmyra IN
Pears from Setsuko Kline, Borden IN
Hot Peppers from Finger Pickin' Farms, Palmyra IN
Squash from Eco-Gardens, Allen Co.
Corn* from Ragan Greenhouse, Spencer Co.

Full share:

all of the above produce
Pears from Setsuko Kline, Borden IN
Potatoes from Rocky Top Farm, Allen Co.
Tomatoes from Facing West Farms, Henry Co.
Brussels Sprouts* from Courtney Farms, Shelby Co.

Staples share:

all of the staples produce
1/2 gallon milk from JD Country milk, Logan Co.
1 dozen pastured eggs from Remington Ingram, Washington Co.
Blue Dog bread from Blue Dog Bakery, Jefferson Co.

Cow Cheese share: Kenny's Farmhouse Cheese, Barren Co.

Goat Cheese share: Sapori di Italia, Central KY

Chicken share: Healthy Living Acres, Scott Co.

Beef share: Ground Beef from Ashbourne Farms, Oldham Co.

Lamb share: Ground and Chops from Garden of Eden, Sterling KY

Breakfast share: Bratwurst and Chorizo from Fiedler Family Farm, Rome IN

Mixed Meat share: Ground Beef from Ashbourne Farms, Oldham Co.

*conventional spray used during growing

Wednesday August 18th

2010-08-18T09:50:00.000-07:00

Produce for Two! / Staples share:

Sweet Peppers from Finger Pickin' Farms, Palmyra IN
Pears from Setsuko Kline, Borden IN
Hot Peppers from Finger Pickin' Farms, Palmyra IN
Spaghetti Squash from Eco-Gardens, Allen Co.
Brussels Sprouts* from Courtnay Farms, Shelby Co.

Full Produce share:

all of the above produce
Potatoes from Rocky Top Farm, Allen Co.
Tomatoes from Facing West Farm, Henry Co.
Eggplant* from Ragan Greenhouse, Spencer Co.
Watermelon from Ben Abel, Boyle Co.

Staples share:

all of the staples produce
1/2 gallon milk from JD Country Milk, Logan Co.
1 dozen pastured eggs from Remington Ingram, Washington Co.
1 baguette from Blue Dog Bakery, Jefferson Co.

NOTE: All Staples shares at RAINBOW BLOSSOM will also receive Mushrooms as a rotating item this week. Since you are receiving 2 rotating items this week, you will NOT be receiving one next week!

Cow Cheese share: Kenny's Farmhouse Cheese, Barren Co.

Goat Cheese share: Sapori di Italia, Central KY

Chicken share: Healthy Living Acres, Scott Co.

Beef share: Ground Beef from Ashbourne Farms, Oldham Co.

Lamb share: Ground and Chops from Garden of Eden, Sterling KY

Breakfast share: Bratwurst and Chorizo from Fiedler Family Farm, Rome IN

Mixed Meat share: Ground Beef from Ashbourne Farms, Oldham Co.

*conventional spray used during growing

"The Hungry Hungry Sow"

2010-08-18T07:19:00.000-07:00

"It was a beautiful day on Field Day Family Farm and chores were being done just like any other day. Farmer Ivor Chodkowski was tending to the pigs and taking time to care for the sow who recently birthed some precious little piglets. While giving her food, he inadvertently dropped his cell phone. When he went back to investigate it became clear that she had eaten it!"

So this week's lesson from the farm: don't drop your phone by a hungry sow!

Pears

2010-08-17T07:53:00.000-07:00

This week in your boxes you will receive pears! Be sure to check each of the pears for ripeness.

If the flesh is very firm and there is no "give" to the stem end, they need more time to ripen. If you store your pears in the refrigerator, you will slow the ripening process.
To hurry the ripening process, keep pears at room temperature, each piece individually wrapped in paper, or enclosed in a paper bag ventilated with a few holes. Check them with some frequency.
Grandma Barbara once said that pears ripen from the inside out. Looks can be deceiving so test the stem end for that slight "give" to tell you when the pear is ready.

We recommend that you serve fresh pears at room temperature rather than cold in order to savor the fullness of the taste and aroma. However, Asian pears such as Hosui (pictured above), should be kept cool, stored in the refrigerator and served chilled. This enhances their sweet juiciness and crisp, crunchy texture.

Friday August 13

2010-08-13T11:46:00.001-07:00

HARVEST & MAMA'S HIP

Produce for Two! / Staples share:

Watermelon from Ben Abel, Boyle Co.
Mixed fruit from Jackson's Produce, Borden IN
Tomatoes from Field Day Family Farm, Jefferson Co.
Green Beans from Elmwood Stock Farm, Scott Co. [certified organic]
Eggplant* from Ragan's Greenhouse, Spencer Co.
Corn from Wilderness Trail Farms, Boyle Co.
Hot Peppers from Finger Pickin' Farms, Boyle Co.

Full Produce share:

all of the above produce
Okra from Nelson Escobar, Oldham Co.
Cherry tomatoes from Finger Pickin' Farms, Boyle Co.
Potatoes from Rocky Top Farm, Allen Co.

Staples share:

all of the Staples produce
1/2 gallon milk
1 dozen eggs
mushrooms

DOUGLASS

Produce for Two! / Staples share:

Watermelon from Ben Abel, Boyle Co.
Mixed fruit from Jackson's Produce, Borden IN
Tomatoes from Field Day Family Farm, Jefferson Co.
Green Beans from Elmwood Stock Farm, Scott Co. [certified organic]
Eggplant* from Ragan's Greenhouse, Spencer Co.
Corn from Wilderness Trail Farms, Boyle Co.
Hot Peppers from Finger Pickin' Farms, Boyle Co.

Full Produce share:

all of the above produce
Cherry tomatoes from Finger Pickin' Farms, Boyle Co.
Potatoes from Rocky Top Farm, Allen Co.

Staples share:

all of the Staples produce
1/2 gallon milk
1 dozen eggs
mushrooms

*conventional spray used during growing

Thursday August 11

2010-08-12T11:51:00.000-07:00

Produce for Two! / Staples share:

Watermelon from Ben Abel, Boyle Co.
Green beans from Elmwood Stock Farms, Stock Co. [certified organic]
Eggplant* by Ragan's Greenhouse, Spencer Co.
Peaches & Plumbs* from Jackson's Produce, Borden IN
Corn from Wilderness Trail Farm, Boyle Co.
Hot Peppers from Finger Pickin' Farms, Boyle Co.

Full Produce share:

all of the above produce
Potatoes from Rocky Top Farm, Allen Co.
Tomatoes from Field Day Family Farm, Jefferson Co.
Basil from Barr Farms, Breckenridge Co.

Staples share:

all of the Staples produce
1/2 gallon milk
1 dozen pastured eggs
1 goat cheese (rotating item)

*conventional spray used during growing

Ratatouille a la Julia Childs

2010-08-12T08:44:00.000-07:00

Ratatouille perfumes the kitchen with the essence of Provence and is certainly one of the great French dishes. Equally good hot or cold, it also makes a fine addition to either roasted or cold meats, and may be served as an hors d'oeuvre. A really good ratatouille is not one of the quicker dishes to make, as each element is cooked separately before it is arranged in the casserole to partake of a brief communal simmer. This recipe is the only one we know of that produces a ratatouille in which each vegetable retains its own shape and character. Happily a ratatouille may be cooked completely the day before it is to be served, and it seems to gain in flavor when reheated.

For 6 to 8 people

1/2 pound eggplant
1/2 pound zucchini
A 3-quart, porcelain or stainless-steel mixing bowl
1 teaspoon salt
A 10- to 12-inch enameled skillet
4 tablespoons olive oil, more if needed
1/2 pound (about 1 1/2 cups) thinly sliced yellow onions
2 (about 1 cup) sliced green bell peppers
2 to 3 tablespoons olive oil, if necessary
2 cloves mashed garlic
Salt and pepper to taste
1 pound firm, ripe, red tomatoes, peeled, seeded and juiced (makes 1 1/2 cups pulp)
Salt and pepper
A 2 1/2 quart fireproof casserole about 2 1/2 inches deep
3 tablespoons minced parsley
Salt and pepper

Peel the eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long and 1 inch wide. Scrub the zucchini, slice off the two ends and cut the zucchini into slices about the same size as the eggplant slices. Place the vegetables in a bowl and toss with the salt. Let stand for 30 minutes. Drain. Dry each slice in a towel.
One layer at a time, saute the eggplant and then the zucchini in hot olive oil in the skillet for about a minute on each side to brown very lightly. Remove to a side dish.
Slice the tomato pulp into 3/8-inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated.
In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.
Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of the parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini and finish with the remaining tomatoes and parsley.
Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning, if necessary. Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.
Set aside uncovered. Reheat slowly at serving time or serve cold.

Wednesday August 11

2010-08-11T11:32:00.000-07:00

Produce for Two! / Staples share:

Watermelon form Ben Abel, Boyle Co.
Greenbeans from Elmwood Stock Farms, Scott Co. [certified organic]
Eggplants* from Ragan's Greenhouse, Spencer Co.
Peaches & Plumbs* from Jackson's Produce, Borden IN
Corn from Wilderness Trail Farms, Boyle Co.
Hot Peppers from Finger Pickin' Farms, Boyle Co.

Full Produce share:

all of the above produce
Onions from Finger Pickin' Farms, Boyle Co.
Potatoes from Rocky Top Farms, Allen Co.
Tomatoes from Field Day Family Farm, Jefferson Co.

Staples share:

all of the staples produce
1/2 gallon milk
1 dozen pastured eggs
goat cheese from Capriole Farm, Greenville IN

*conventional spray used during growing

Blue Dog Bread -- FYI

2010-08-10T11:55:00.001-07:00

Did you know?

Blue Dog Bread can be frozen! Their bags provide instructions on how to freeze the bread and then reheat it in case you are not able to get through it the day you aquire it. Of course, it is always best to buy on the day of consumption but freezing doesn't seem to diminish the quality in any way.

Friday August 6th

2010-08-06T13:08:00.000-07:00

MAMA'S HIP

Produce for Two! / Staples share:

Tomatoes from Field Day Family Farm, Jefferson Co.
Raspberries from Elmwood Stock Farm, Scott Co.
Sweet peppers from Finger Pickin' Farms, Palmyra IN
Hot peppers from Wilderness Trails, Boyle Co.
Corn from Wilderness Traills, Boyle Co.
Watermelon from The Golden Rule Gardner, Allen Co.
Cherry Tomatoes from Finger Pickin' Famrs, Palmyra IN

Full Produce:

all of the above produce
Green tomatoes from Wilderness Trails, Boyle Co.
Onions from Finger Pickin' Farms, Palmyra IN
Carrots from Berea Ernst, Franklin Co.

Staple share:

all of the staple produce
1/2 gallon milk
1 dozen eggs
1 drinkable yogurt

DOUGLASS

Produce for Two! / Staples share:

Tomatoes from Field Day Family Farm, Jefferson Co.
Raspberries from Elmwood Stock Farm, Scott Co.
Sweet peppers from Finger Pickin' Farms, Palmyra IN
Hot peppers from Wilderness Trails, Boyle Co.
Corn from Wilderness Traills, Boyle Co.
Watermelon from The Golden Rule Gardner, Allen Co.
Cherry Tomatoes from Finger Pickin' Famrs, Palmyra IN

Full Produce:

all of the above produce
Green tomatoes from Wilderness Trails, Boyle Co.
Onions from Finger Pickin' Farms, Palmyra IN
Leeks OR Green onions from Pavel at Foxhollow Farm, Oldham Co.

Staple share:

all of the staple produce
1/2 gallon milk
1 dozen eggs
1 drinkable yogurt

BARRET

Produce for Two! / Staples share:

Tomatoes from Field Day Family Farm, Jefferson Co.
Raspberries from Elmwood Stock Farm, Scott Co.
Sweet peppers from Finger Pickin' Farms, Palmyra IN
Hot peppers from Wilderness Trails, Boyle Co.
Corn from Wilderness Traills, Boyle Co.
Watermelon from The Golden Rule Gardner, Allen Co.
Cherry Tomatoes from Finger Pickin' Famrs, Palmyra IN

Full Produce:

all of the above produce
Green tomatoes from Wilderness Trails, Boyle Co.
Onions from Finger Pickin' Farms, Palmyra IN
Carrots from Berea Ernst, Franklin Co. OR Green onion from Pavel at Foxhollow, Oldham Co.

Staple share:

all of the staple produce
1/2 gallon milk
1 dozen eggs
mushrooms

2010-08-05T13:53:00.000-07:00

At this time, WE ARE OFFERING WEEKLY SHARES of the Levain, Cereal, Seeded Baguette, and/or the Regular Baguette.

The price of a weekly delivery starting next week (the week of August 9th) and lasting through the end of the season (the week of November 15th), will be as follows:

Levain: $3.95/loaf x 14 weeks = $55.30
Cereal: $3.95/loaf x 14 weeks = $55.30
Seeded baguette: $3.35/loaf x 14 weeks = $46.90
Regular baguette: $2.95/loaf x 14 weeks = $41.30
Rotating loaf: $3.60/loaf x 14 weeks = $50.40

ALL LOAVES WILL BE BAKED THE SAME DAY THEY ARE DELIVERED TO YOU.
The loaves do freeze as well and freezing instructions are on the Blue Dog bags that the bread comes delivered in.

BLUE DOG WILL NOT BE BAKING THE WEEK OF SEPT 6-11TH, this is why we are charging you for 14 weeks, even though there are 15 weeks of deliveries from Aug 9th - Nov 19th.

If you put your order in by this FRIDAY AT NOON, we will deliver your bread with your regular delivery next week, the week of August 9th.

For those less familiar with the bread, we will organize tastings over the next several weeks at some pick-up locations. IF YOU WOULD LIKE TO ORDER A WEEKLY SHARE, PLEASE MAKE OUT A CHECK FOR THE TOTAL amount to Grasshoppers Distribution and mail it to the address below with the following information:

(1) Your name and pick-up location,
(2) which loaf share you desire,
(3) whether you would like to start next week or a different week, and
(4) your total amount due.

We will need to receive all orders with the above information by Friday noon via email to: Grasshopperellen@insightbb.com .

Thanks for your continued support!

Thursday August 5, 2010

2010-08-05T13:06:00.000-07:00

PC/USA & BROWN FORMAN

Produce for Two! / Staples share:

Tomatoes by Facing West Farm, Henry Co.
Sweet Peppers by Finger Pickin' Farms, Palmyra IN
Watermelon by The Golden Rule Gardner, Allen Co.
Squash by Wilderness Trails, Boyle Co.
Corn by Wilderness Trails, Boyle Co. (Conventional spray used)
Raspberries by Elmwood Stock Farm, Scott Co. (Certified Organic)

Full share:

all of the above produce
Cherry Tomatoes by Finger Pickin' Farms, Palmyra IN
EggPlant by ECO-Gardens, Allen Co.
Hot Peppers by Wilderness Trails, Boyle Co.

Staples share:

all of the staples produce
1/2 gallon milk
1 dozen eggs
1 drinkable yogurt

GRASSHOPPERS

Produce for Two! / Staples share:

Tomatoes by Facing West Farm, Henry Co.
Sweet Peppers by Finger Pickin' Farms, Palmyra IN
Watermelon by The Golden Rule Gardner, Allen Co.
Carrots by Drowned Carrot Farm, Franklin Co.
Corn by Wilderness Trails, Boyle Co. (Conventional spray used)
Raspberries by Elmwood Stock Farm, Scott Co. (Certified Organic)

Full share:

all of the above produce
Cherry Tomatoes by Finger Pickin' Farms, Palmyra IN
EggPlant by ECO-Gardens, Allen Co.
Hot Peppers by Wilderness Trails, Boyle Co.

Staples share:

all of the staples produce
1/2 gallon milk
1 dozen eggs
1 drinkable yogurt

Wednesday August 4th

2010-08-04T12:16:00.000-07:00

Produce for Two! / Staples share:

Cherry Tomatoes from Eco-Gardens, Allen county
Peaches* from The Jackson's Farm, Borden, IN
Peppers from Finger Pickin' Farms, Palmyra, IN
Corn from Wilderness Trail Farms, Boyle county
Tomatoes from Eco-Gardens, Allen county

Full share:

all of the above produce
Raspberries from Elmwood Stock Farms, Scott county
Eggplant from The Golden Rule Gardner, Allen county
Watermelon from The Golden Rule Gardner, Allen county

Staples share:

all of the staples produce
1/2 gallon milk
1 dozen eggs
plain yogurt

*conventional spray used during growing

YOGURT!!

2010-08-04T11:50:00.000-07:00

Expand your repertoire for this granola classic by exploring this article: The 10 Things to do with Plain Yogurt

Portland Smokestack

2010-08-04T11:41:00.000-07:00

If you have ever been to our warehouse you probably noticed the very old historic brick smokestack that stood on the edge of our property. It has not been used for decades, but was a nice homage to the history of this neighborhood and a reminder of the industry that once thrived along the Ohio river before I-64.

About a month ago said smokestack was struck by lightening, damaging only the left side near the top, but rendering it very unstable. Yesterday we watched as it was torn down and thought we would share this historic moment of Portland's history.

*Please mute if expressive language offends you or your family.*

Food for Thought

2010-08-03T12:34:00.000-07:00

A recent NPR report states that a meat-based diet made us smarter. Click through to read the story and share your thoughts with us!

Cucumber Yogurt sauce!

2010-08-03T12:23:00.000-07:00

1/2 c. cucumber, thinly sliced
sea salt
2 tbsp. minced fresh dill (1/2 tbsp. dry)
1 clove garlic, crushed & chopped fine
1/2 c. plain yogurt
White pepper, to taste

Place cucumber slices on a plate. Sprinkle with salt and set aside for 30 minutes. Rinse off salt and pat slices dry. Coarsely chop cucumber and combine with remaining ingredients. Add salt to taste. Yields about 1 cup sauce or 2-3 servings. Great served as a dip or with grilled meats!

The Story of Bottled Water

2010-08-03T11:18:00.001-07:00

Tonight

2010-08-02T12:46:00.000-07:00

Every Monday evening through September, The Mayan Cafe is featuring a different local farm and is offering specials that showcase their freshest produce, cheese & meats.

Tonight they are featuring produce from Field Day Family Farm, which is farmed by one of our owners, Ivor Chodkowski. Mark you calendars and try to get out to support The Mayan Cafe and the local harvest!

Friday July 30th

2010-07-30T11:14:00.000-07:00

G.E.

Produce for Two! / Staples share:

Brussels Sprouts* from Courtney Farms, Shelby county
Sweet Peppers from Rocky Top Farms, Barren county
Potatoes from Rocky Top Farms, Barren county
Corn from Wilderness Trial Farms, Boyle county
Tomatoes from Field Day Family Farm, Jefferson county
Eggplant* from Courtney Farms, Shelby county

Full share:

all of the above produce
Green Beans by Nelson Escobar, Oldham county
Basil by Finger Pickin' Farms, Palmyra, IN
Leeks or Green Onions by Pavel at Fox Hollow Farm, Oldham county

Staples share:

all of the staples produce
1/2 gallon milk
1 dozen pastured eggs
1 honey by Harry C. Jones, Crestwood KY

MAMA'S HIP

Produce for Two! / Staples share:

Brussels Sprouts* from Courtney Farms, Shelby county
Sweet Peppers from Rocky Top Farms, Barren county
Potatoes from Rocky Top Farms, Barren county
Corn from Wilderness Trial Farms, Boyle county
Tomatoes from Field Day Family Farm, Jefferson county
Eggplant* from Courtney Farms, Shelby county

Full share:

all of the above produce
Green Beans by Nelson Escobar, Oldham county
Basil by Finger Pickin' Farms, Palmyra, IN
Leeks or Green Onions by Pavel at Fox Hollow Farm, Oldham county

Staples share:

all of the staples produce
1/2 gallon milk
1 dozen pastured eggs
1 honey by Harry C. Jones, Crestwood KY

DOUGLASS

Produce for Two! / Staples share:

Brussels Sprouts* from Courtney Farms, Shelby county
Sweet Peppers from Rocky Top Farms, Barren county
Potatoes from Rocky Top Farms, Barren county
Corn from Wilderness Trial Farms, Boyle county
Tomatoes from Field Day Family Farm, Jefferson county
Eggplant* from Courtney Farms, Shelby county

Full share:

all of the above produce
Green Beans by Nelson Escobar, Oldham county
Basil by Finger Pickin' Farms, Palmyra, IN
Leeks or Green Onions by Pavel at Fox Hollow Farm, Oldham county

Staples share:

all of the staples produce
1/2 gallon milk
1 dozen pastured eggs
1 honey by Harry C. Jones, Crestwood KY

HARVEST

Produce for Two! / Staples share:

Brussels Sprouts* from Courtney Farms, Shelby county
Sweet Peppers from Rocky Top Farms, Barren county
Potatoes from Rocky Top Farms, Barren county
Corn from Wilderness Trial Farms, Boyle county
Tomatoes from Field Day Family Farm, Jefferson county
Eggplant* from Courtney Farms, Shelby county

Full share:

all of the above produce
Green Beans by Nelson Escobar, Oldham county
Basil by Finger Pickin' Farms, Palmyra, IN
Leeks or Green Onions by Pavel at Fox Hollow Farm, Oldham county

Staples share:

all of the staples produce
1/2 gallon milk
1 dozen pastured eggs
1 honey by Harry C. Jones, Crestwood KY

*conventional spray used

Field Day Family Farm, Jefferson county

2010-07-30T11:07:00.000-07:00

Thursday July 29th

2010-07-29T11:54:00.000-07:00

PC/USA

Produce for Two! / Staples share:

Brussels Sprouts from Courtney Farms*, Shelby county
Sweet Peppers from Rocky Top Farms, Allen county
Potatoes from Rocky Top Farms, Allen county
Corn from Wilderness Trail Farm, Boyle county
Tomatoes from Field Day Family Farm, Jefferson county

Full Produce:

all of the above produce
Carrots from Drowned Carrot Farm, Franklin county
Basil from Finger Pickin' Farm, Palmyra, IN
Garlic from Field Day Family Farm, Jefferson county

Staples share:

all of the Staples produce
1/2 gallon milk
1 dozen pastured eggs
1 buttermilk

BROWN FORMAN

Produce for Two! / Staples share:

Brussels Sprouts from Courtney Farms*, Shelby county
Sweet Peppers from Rocky Top Farms, Allen county
Potatoes from Rocky Top Farms, Allen county
Corn from Wilderness Trail Farm, Boyle county
Tomatoes from Field Day Family Farm, Jefferson county

Full Produce:

all of the above produce
Carrots from Drowned Carrot Farm, Franklin county
Basil from Finger Pickin' Farm, Palmyra, IN
Garlic from Field Day Family Farm, Jefferson county

Staples share:

all of the Staples produce
1/2 gallon milk
1 dozen pastured eggs
1 mushroom

GRASSHOPPERS

Produce for Two! / Staples share:

Brussels Sprouts from Courtney Farms*, Shelby county
Sweet Peppers from Rocky Top Farms, Allen county
Potatoes from Rocky Top Farms, Allen county
Corn from Wilderness Trail Farm, Boyle county
Tomatoes from Field Day Family Farm, Jefferson county

Full Produce:

all of the above produce
Carrots from Drowned Carrot Farm, Franklin county
Basil from Finger Pickin' Farm, Palmyra, IN
Garlic from Field Day Family Farm, Jefferson county

Staples share:

all of the Staples produce
1/2 gallon milk
1 dozen pastured eggs
1 honey

*conventional spray used during growing

Roasted Brussels Sprouts

2010-07-29T06:09:00.000-07:00

Ingredients

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut the sprouts off of the stalk, cut off the brown ends and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Wednesday July 28th, 2010

2010-07-28T10:15:00.000-07:00

SHINE

Produce for Two! / Staples share:

Brussels Sprouts from Courtney Farms
Peppers from Rocky Top Farm
Potatoes from Golden Rule Gardner
Corn from Wilderness Trail Farms
Beets from Courtney Farms
Garlic from Locust Farms

Full Produce shares:

all of the above produce
Eggplant from Karen Conrad
Tomatoes from Rolling Fork Farm or Facing West Farm
Basil from Escobar Farm or Finger Pickin Farm

Staples Share:

Staples produce
1/2 gallon Milk
1 dozen pastured eggs
honey

ST. PAUL's / VEST ADVERTISING

Produce for Two! / Staples share:

Brussels Sprouts from Courtney Farms
Peppers from Rocky Top Farm
Potatoes from Golden Rule Gardner
Corn from Wilderness Trail Farms
Cabbage from Golden Rule Gardner
Beets from Courtney Farms [St. Paul's]
Garlic from Locust Farms [Vest Advertising]

Full Produce shares:

all of the above produce
Eggplant from Karen Conrad
Tomatoes from Rolling Fork Farm or Facing West Farm
Basil from Escobar Farm or Finger Pickin Farm

Staples share:

Staples produce
1/2 gallon milk
1 dozen pastured eggs
oyster mushrooms

BANK STREET BREWERY

Produce for Two! / Staples share:

Brussels Sprouts from Courtney Farms
Peppers from Rocky Top Farm
Potatoes from Golden Rule Gardner
Corn from Wilderness Trail Farm
Cabbage from Golden Rule Gardener
Garlic from Locust Farm

Full Produce shares:
all of the above produce
Eggplant from Karen Conrad
Tomatoes from Rolling Fork Farm or Facing West Farm
Basil from Escobar Farm or Finger Pickin Farm
Staples share:
Staples produce
1/2 gallon milk
1 dozen pastured eggs
oyster mushrooms
UNIVERSITY of LOUISVILLE
Produce for Two! / Staples share:
Brussels Sprouts from Courtney Farms
Peppers from Rocky Top Farm
Potatoes from Golden Rule Gardner
Corn from Wilderness Trail Farms
Cabbage from Golden Rule Gardner
Garlic from Locust Farms
Full Produce shares:
all of the above produce
Eggplant from Karen Conrad
Tomatoes from Rolling Fork Farm or Facing West Farm
Basil from Escobar Farm or Finger Pickin Farm
Staples share:
Staples produce
1/2 gallon milk
1 dozen pastured eggs
honey
RAINBOW BLOSSOM
Produce for Two! / Staples share:
Brussels Sprouts from Courtney Farms
Peppers from Rocky Top Farm
Potatoes from Golden Rule Gardner
Corn from Wilderness Trail Farms
Cabbage from Golden Rule Gardner
Full Produce shares:
all of the above produce
Eggplant from Karen Conrad
Tomatoes from Rolling Fork Farm or Facing West Farm
Basil from Escobar Farm or Finger Pickin Farm
Staples share:
Staples produce
1/2 gallon milk
1 dozen pastured eggs
oyster mushrooms

NPR reported:

2010-07-28T09:47:00.000-07:00

If you tune in to NPR for a news update you probably heard a bit about some Kentucky farms being plagued by a fungus called "late blight". We didn't feel it was thoroughly explained so here is our best effort to put your minds at ease about the tomatoes you will see in your shares this week!

Late blight is caused by a fungus-like organism that affects the leaves and stem of the plant, causing them to wither. It really has no affect on the fruit (the tomatoes themselves), except that with withered leaves and stems the fruit gets sunburned and ceases growing. It poses no risk to humans, except where the farmer's wallet is concerned.

farm-fresh green beans

2010-06-23T07:39:00.000-07:00

INGREDIENTS

1 pound farm-fresh green beans, ends removed
Kosher or Sea salt
2 tablespoons unsalted butter
1 tablespoons good olive oil
3 large shallots, large-diced
1/2 teaspoon freshly ground black pepper

DIRECTIONS

Blanch the string beans in a large pot of boiling salted water for 1 1/2 - 3 minutes, or until crisp-tender.
Drain the beans immediately and immerse them in a bowl of ice water.
Heat the butter and oil in a very large sauté pan and sauté the shallots on medium heat for 5 to 10 minutes until lightly browned. Toss them occasionally.
Drain the string beans, pat try, and then add to the shallots with 1/2 teaspoon salt and the pepper, tossing well.
Heat only until the beans are hot.

Creme Fraiche

2010-06-22T09:27:00.000-07:00

Creme fraiche is a staple of French cuisine and is pronounced 'krem fresh'. It is a thick and smooth soured cream with a rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing cream with a special bacteria. Four our purposes we will be using a pasteurized [not ultra-pasteurized] cream, and buttermilk. Buttermilk contains special bacteria that is benign, and it will multiply and protect the cream from any harmful bacteria.

Pour 2 cups cream into a saucepan, heat until tepid [do not exceed 100 degrees]. Add 2 tablespoons cultured buttermilk, stir well. Place in a clean glass jar, loosely covered, and let stand in a warm place for 12 - 24 hours. You are looking for it to thicken, still pour-able, but thicker. Stir occasionally during this time to keep up with the progress. After it thickens, refrigerate for 24 hours. Serve with any savory or sweet dishes! If you like a lighter texture, simply whip it until desired fluffiness. This delicious treat will keep in the refrigerator for 7-10 days.

Recipe

2010-06-17T09:00:00.000-07:00

If you have invented, modified, or found any recipes that celebrate what you are receiving in your weekly shares-- tell us! We try to post only recipes we have tried so we know they work and are yummy, but you are our greatest resource. Please share how you are making use of your farm-fresh food!

June Applesauce

2010-06-16T08:11:00.000-07:00

¼ PK apples–about 7

Peel, core and slice into 8ths.

Place in 3qt. pan with ½ cup water or apple cider. Simmer until apples are tender.

Add ¼ cup* maple syrup OR honey [natural forms of sugar]

Spices may be added- ½ teaspoon cinnamon or ½ teaspoon nutmeg.

Cook until apples are soft and then mash, puree or put through a food mill until the sauce is as chunky or smooth as you prefer. Return to the pan and add cinnamon and nutmeg. Store in a jar in the fridge.

• more or less sugar depending how sweet you like things!

One of our Owners: John Sharpe gives you a glimpse of his farm and our CSA program

2010-06-15T07:41:00.000-07:00

Grasshoppers Distribution - John Sharpe from Fleischaker-Greene Scholars on Vimeo.

Everything you ever wanted to know about Fennel!!

2010-06-15T07:00:00.000-07:00

Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. Fennel belongs to the Umbellifereae family and is therefore closely related to parsley, carrots, dill and coriander.
Like many of its fellow spices, fennel contains its own unique combination of phytonutrients-including the flavonoids rutin,quercitin, and various kaempferol glycosides-that give it strong antioxidant activity.
In addition to its unusual phytonutrients, fennel bulb is an excellent source of vitamin C. Vitamin C found in fennel bulb is antimicrobial and is also needed for the proper function of the immune system.
Fennel is a versatile vegetable that plays an important role in the food culture of many European nations. Its esteemed reputation dates back to the earliest times. Greek myths state that fennel was used to carry the coal that passed down knowledge from the gods to men.
Good quality fennel will have bulbs that are clean, firm and solid, without signs of splitting, bruising or spotting. The bulbs should be whitish or pale green in color. Both the stalks and the leaves should be green in color. Fresh fennel should have a fragrant aroma, smelling subtly of licorice or anise.
Store fresh fennel in the refrigerator crisper, where it should keep fresh for about a week.

Summer Squash Lasagna

2010-06-15T06:33:00.000-07:00

Ingredients:

2-3 medium size zucchini or summer squash, or 1-2 large

1 lb meat of your choice (I used italian sausage from Feidler Family Farms)

1 pound fresh mozzarella, shredded or thinly sliced

salt

1 3/4 cups ricotta cheese (optional)

1-2 cups chopposed fresh basil

4 large ripe tomatoes (or whatever you have on hand--strained tomatoes in a jar work great), chopped coarsely.

2-3 teaspoons minced garlic

1/4 cup olive oil (or more to taste)

1 teaspoon dried chile pequin OR Red pepper flakes

HOW TO:

1) Using a vegetable peeler, cut the zucchini into lengthwise ribbons, turning as you go. Slice any unused ends or core thinly. Lightly salt and allow to drain for at least half an hour. Pat dry with paper towel.

2) While the squash drains, make the tomato sauce (this step can be done in advance). Saute the garlic in the olive oil until just gold. Add the chiles and cook for another 30 seconds. Add the tomatoes to the pan, bring to a boil, and allow to simmer for 15 minutes or so until it taste done. Add cooked meat and salt to taste.

3) Preheat the oven to 400 degrees. Layer a 9/13 baking dish with alternate layers of zucchini, sauce, mozzarella, ricotta, and basil, using the zucchini as you would noodles. You should have enough for 3 layers. Sprinkle extra cheese on top. Bake until bubbly on top and the cheese begins to brown, about 30-40 minutes. The result may is a delicious celebration of the local harvest while cutting out pasta noodles!

2010-06-09T09:01:00.000-07:00

Did you know that we sponsored the 1st annual Buy Local Fair? This year it was held May 23rd from 2 - 6pm at the Visual Arts Association. If you want to check out pics from the fun click here.

Green Garlic Soup (by "The Amateur Gourmet")

2010-06-09T08:32:00.000-07:00

You will need:

5 tablespoons unsalted butter
24 young garlic plants, 1/2 inch in diameter at the root end, white part only (8 oz.), halved lengthwise
3/4 cup water
1 pound, 6 ounces small red potatoes, peeled and quartered
1 1/2 quarts light-bodied chicken broth
1/2 cup heavy cream
1 1/2 teaspoons salt
2 to 2 1/2 teaspoons white wine vinegar
Freshly ground black pepper
Sourdough bread (on the side, grilled)

Melt the butter in a 6-quart noncorroding pot. Add the garlic and 1/4 cup of the water:

Bring to a simmer, cover tightly, and cook for 15 minutes. Add the potatoes and remaining 1/2 cup water

and cook at a simmer for 20 minutes. Add the chicken broth, cover the pot, and allow to bubble gently for 20 minutes.

Puree the soup in batches in a blender (or with a hand blender) for two minutes. Stir in the cream and salt. Add the vinegar, 1 teaspoon at a time, tasting the soup after each addition before you add the next. (Some vinegars are more acidic and strongly flavored than others.)

Reheat the soup gently and serve. Top it with ground black pepper and a spicy garlic oil for a delicious finish.

Buttermilk

2010-06-07T09:41:00.000-07:00

Once considered a poor man's milk derived from the liquid that remains after butter is churned, buttermilk is now a kitchen staple to love!

1) Take your Meemaw's advice and pour it in a glass to dip cornbread in, then drink.

2) Use it as a tenderizer: The acid in buttermilk makes it a great meat tenderizer -- that's one of the reasons you see it called for in so many fried chicken recipes. Its thick consistency also helps bread crumbs stick for perfect frying.

3) Use it in salad dressings: Buttermilk can serve as a stand-in for some or all of the mayonnaise in dressings, coleslaw and potato salad. Just remember, due to its natural acidity, you may need a bit less lemon juice in your recipe.

4) Use it in baking: Buttermilk is known to make great pancakes, cakes, biscuits and muffins. Experiment with replacing the cream or milk in your favorite cakes with buttermilk and you'll love the flavor, moisture and texture.

5) Use it as an acid medium to soak grains: Using whole grains in your cooking/baking is the first and one of the most significant steps you can take towards improving nutrition. The only drawback to using whole grains is that they can be difficult for your body to digest: enter soaking. There are many benefits to soaking grains before using them, and buttermilk is a perfect acid medium to use that also enhances flavor!

Still not inspired? Never fear, trusty old Martha Stewart is featuring Buttermilk in the Fresh Southern Cooking section of her webpage where she teaches you how to make buttermilk cheeses, pies, and cakes galore!

"I missed my pick-up, what do I do?"

2010-06-07T07:03:00.000-07:00

Scenario #1 If you know ahead of time on your pick-up day that you will not be available, have a friend or relative stop by to get it for you. We are always flexible and will happily accommodate last-minute changes.

RESLOUTION = happy, satisfied, holding yummy vegetables

Scenario #2 You couldn't find anyone to go to your pick-up for you OR the heat of summer made you loose track of the days and you completely forgot. Feel free to stop by our warehouse during the following hours:

Thursday from 10am - 6pm [missed Wednesday]

Friday from 10 am - 3pm [missed Thursday]

Monday from 9 am - 12pm [missed Friday]

RESOLUTION=happy, satisfied, holding yummy vegetables

Because of produce spoilage and the amount of product going in and out of our warehouse, we are not able to hold your share more than 1 business day after your originally scheduled pick-up. Exceptions for Friday pick-ups, shares available only through Monday morning. After Monday at 12, all produce not claimed from the previous week, is donated to local charities in Louisville.

The Great Milk Debate: part 1

2010-06-04T09:15:00.000-07:00

We are convinced that the less processing done to our foods the better. This is one reason we offer a milk share from JD Country Milk [formerly Rebecca Grace] to our CSA shareholders. They are a "family owned and operated dairy farm/processing plant located in Logan County KY." Their milk is quality hormone free milk that comes from pasture grazed cows who are never given antibiotics or hormones. "Instead they are fed a vitamin enriched diet and all the grass they can eat."! The milk is low temp pasteurized, non-homogenized, and available in glass jars for best storage.

Why is milk (and meat) from “grass-fed” animals so important?

If you can find grass-fed dairy products, you’ll be getting even closer to healthy real milk. “Real Food: What to Eat and Why” explains that "cows on grass contain more omega-3 fats, more vitamin A, and more beta-carotene and other antioxidants. Butter and cream from grass-fed cows are a rare source of the unique and beneficial fat CLA…CLA prevents heart disease, fights cancer, and builds lean muscle. It aids weight loss in several ways: by decreasing the amount of fat stored after eating, increasing the rate at which fat cells are broken down, and reducing the number of fat cells.

Why is Hormone-free milk so important? Avoid milk with synthetic growth hormones: rBGH. Most store-bought milk comes from cows given synthetic growth hormones to increase milk production and profits for the dairy industry. Not only is it uncomfortable and unhealthy for the cows, it has also been linked to cancer, and early puberty in girls – this is highly debated, but if it makes cows more prone to illness (and shortens their lifespan by half), can it be good for us to drink?

Why is Non-homogenized milk so important? When Milk is homogenized all of the fat-globules are dispersed and decreased in size. The result is that none of the cream rises to the top and this decreased size makes it difficult for the body to digest or extract nutrients correctly. Unlike polyunsaturated fats, which the body tends to store, the saturated fats in milk are rapidly burned for energy. Not only that, we absorb more calcium from the cream in milk, which in turn helps us lose weight. The butter fat found in milk helps the body digest the protein, and bones require saturated fats in particular to lay down calcium. The cream on the milk contains the vital fat-soluble vitamins A and D. Without the natural occurrence of vitamin D in the milk, less than 10% of dietary calcium can even be absorbed.

SCAPES & links:

2010-06-02T10:30:00.000-07:00

The unfamiliar can be scary. But rest assured, scapes are your friend. Really.
'What do I do with them?' you ask. We will let some experts weigh in with some delicious recommendations.

Put them in a dip: New York Times.
Put them in a pesto: the Amateur Gourmet.
Or in a fritata: Eat it or Wear it

Are you a garlic scape lover who dreams of spring for the enjoyment of this delicious treat? Share the love and send us some of your favorite recipes!

CSA 2010

2010-06-02T10:23:00.000-07:00

Our Spring/Summer CSA is in full swing, but it is not too late to get signed up! Log onto our webpage [www.grasshoppersdistribution.com] to complete an application and give us a call to find out the decreased cost of signing up late :)

Produce Storage tips

2009-08-17T11:00:00.000-07:00

Artichokes: Put in plastic bags with a little sprinkle of water (not too much water or the artichokes will get moldy,) and store them in the vegetable bin of the refrigerator so they won't dehydrate. If an artichoke looks a bit dehydrated just cut the brown part off the bottom of the stem and put the artichoke in a bowl of water. Artichokes will keep about a week in the high-humidity bin of your refrigerator.

Asparagus: Cut off an inch from the bottom, wrap the fresh-cut areas in wet paper toweling, place in a plastic bag, and store in the refrigerator crisper drawer. This will increase the storage life beyond the normal recommended storage time of three or four days, although the flavor will gradually deteriorate.

Bell Peppers: They like cool not cold temperatures, ideally about 45°F to 50°F with good humidity. Peppers are ethylene sensitive, so they should not be stored near ethylene-producing food such as pears or apples. Put peppers in plastic bags and they will keep up to five days in the refrigerator. Green peppers will keep slightly longer than the other, more ripe, varieties.

Broccoli: Store broccoli in the high-humidity vegetable crisper of your refrigerator for up to three days.

Cabbage: Head cabbage stored in a plastic bag in the refrigerator's humid vegetable bin will last at least a week. Savoy and Napa cabbages should be consumed within three or four days. Kohlrabi globes will last a few weeks in the refrigerator, but the leaves are more perishable and should be used within a few days.

Carrots: Remove their green tops, rinse, drain, and put the carrots in plastic bags and store them in the coldest part of the refrigerator with the highest humidity. They'll last several months this way. To keep the carrots crisp and colorful add a little bit of water in the bottom of the plastic storage bag; this will keep the carrots hydrated. Carrots should be stored away from fruits such as apples and pears, which release the ethylene gas that cause carrots to become bitter.

Cauliflower: Place in a plastic bag and store in your refrigerator crisper. When stored properly, cauliflower will last up to five days; however, it is best when eaten within three days.

Celery: To store celery, trim the base and remove any leaves or ribs that are damaged or bruised. Rinse, place in a plastic bag, and keep in the refrigerator's humid vegetable bin, and it will last about two weeks. Be sure to keep celery away from the coldest sections of your refrigerator (the back and side walls), since celery freezes easily. Frozen celery stalks will be limp and watery when thawed. As with carrots, sprinkle or add water to the plastic bag to maintain the freshness of the celery. Cut celery (unwashed), stored in well-sealed plastic bags, will last about three days. Celery can be stored refrigerated in a plastic bag for 7-10 days.

Corn: Refrigerate your corn in the high humidity storage bin as soon as you get home. It is best to refrigerate corn with the husks attached to keep it moist, but if the corn has already been husked, partially or fully, refrigerate it in a perforated plastic bag.

Cucumbers: Store in a plastic bag and place in the refrigerator at a temperature between 45°F and 50°F for up to a week.

Eggplant: Does not like severe cold, so the front part of the refrigerator where the temperature is around 46°F to 54°F is ideal for storage. Eggplant is ethylene sensitive, so store it away from ethylene-producing produce such as apples. If kept in a plastic bag (to retain moisture,) eggplants will last up to five days.

Green Onions: Store green onions/scallions & leeks away from odor-sensitive foods such as corn and mushrooms, which will absorb the odor of the onions. Remove any rubber bands and any damaged leaves and store in plastic bags in the crisper section of the refrigerator. They'll both last up to five days.

Green Beans: Place green beans in a perforated plastic bag and store them in the refrigerator crisper. Although they will keep longer, up to 5 days, enjoy them within 2-3 days.

Garlic: Stored under optimum conditions in a dark, cool, dry place with plenty of ventilation, garlic will last from several weeks to one year. Ideally, try to use fresh garlic within a few weeks and do not refrigerate unless the garlic has been peeled or chopped.

Mushrooms: Paper bags are commonly recommended for storing mushrooms. The paper bag will absorb moisture from the mushrooms, so consider putting the paper bag in a larger perforated plastic bag. This two-bag system will allow the mushrooms to breathe but not go dry. Store mushrooms on the refrigerator shelf, and not necessarily in the vegetable crisper drawer. Mushrooms absorb odors like a sponge, so keep them away from foods with strong aromas. Properly stored mushrooms should last several days. Don't clean or chop mushrooms until you're ready to use them.

Onions: Store in a cool, dry, well ventilated place, in single layers. Choose and store pearl and boiler onions in a similar fashion. If the onions at home show signs of sprouting, cut away the sprouts and use them immediately.

Potatoes: Potatoes like cool (45°F to 50°F) humid (but not wet) surroundings, but refrigeration can turn the starch in the potatoes to sugar and may tend to darken them when cooked. Store in burlap, brown paper, or perforated plastic bags away from light, in the coolest, non-refrigerated, and well-ventilated part of the house. Under ideal conditions they can last up to three months this way, but more realistically, figure three to five weeks. New potatoes should be used within one week of purchase. Don't store onions and potatoes together, as the gases they each give off, will cause the other to decay.

Radishes: When you buy radishes with the greens still intact, immediately separate the two when you get home. Radishes will last up to two weeks inside a plastic bag in the crisper section of the refrigerator, but greens have a much shorter shelf life… only a few days. Keep both well chilled.

Salad Greens: Lettuce will perish quickly if not stored properly. Lettuces like moisture and cool temperatures, so store lettuce in perforated plastic bags wrapped in damp paper towels, and keep in the refrigerator vegetable crisper.

Spinach: When you get bunched spinach home, untie it, remove any blemished leaves, trim off the stems, and wash it thoroughly in cold water. Repeat if necessary until you're sure all the grit is gone. Spin dry in a salad spinner or drain well, then put into clean plastic bags very loosely wrapped with paper towels. It will last only two to three days, so plan on eating your rinsed spinach right away. Cold, moist surroundings, as low as 32°F and about 95% humidity are the best for storing spinach.

Summer Squash: Summer squash should be kept cool but not cold, about 41° F to 50° F with good humidity. Uncut melons in plastic bags will last several days in the refrigerator.

Sweet Potatoes: Store Sweet Potatoes between 55°F and 65°F in a dark, dry, cool place, for up to one month, or use within one week if stored at room temperature. If refrigerated, their natural sugar will turn to starch and ruin the flavor.

Tomatoes: Tomatoes should never be refrigerated until they (1) have been cooked, (2) have been cut or put into a raw dish like a salsa, or (3) are fully ripe and would spoil if left further at room temperature. Place tomatoes stem end up, and don't put them on a sunny windowsill to hasten ripening. Instead, put tomatoes in a sealed paper bag with or without ethylene-producing fruit such as bananas. Ripe tomatoes will hold at room temperature for two or three days. Ripe tomatoes you've refrigerated to keep from spoiling will taste better if you bring them to room temperature before eating.

Winter Squash: Winter squash should not be refrigerated unless cut. Stored at 50°F to 55°F away from light in a well ventilated spot with low humidity, it will keep for up to three months. Cut squash will keep about one week when wrapped tightly and refrigerated.

Produce storage tips provided by Tony Tantillo, The Fresh Grocer.

Heritage Turkeys

2009-06-15T11:20:00.000-07:00

We at Grasshoppers will have sign-ups for Heritage Turkeys at each CSA drop-spot this week. After sign-ups (this week), I will contact you about deposits and such. Our turkeys run approximately $4.25/lb. Please input your name and the approximated size of the turkey you would like in the Excel sheet at the CSA drop-spot where you attain your produce, protein, dairy, etc.

Thanks!
Grasshoppers

The Whole Chicken by Jamie Oliver

2009-06-11T19:02:00.000-07:00

The Whole Chicken

I feel that people have lost the art of making multiple meals out of a whole chicken or joint of meat. This is a crying shame because it means a lot of perfectly good meat around the country is going in the bin. To help you make your meat go that little bit further, here are a few ideas to help you get the most out of your chicken.
The poached chicken suggestion below should feed 4 people for two meals.

1. Poached Chicken

The first thing to do is to get yourself a good quality, free range or organic chicken and put it in a large pot. Cover it with water and add any veg you have handy. I like to add some chopped up carrots, a few sticks of celery, and an onion. Then I throw in some herbs; perhaps a sprig of rosemary and a bay leaf. Add a few peppercorns, a teaspoon of sea salt and a couple of crushed bulbs of garlic and you’re off. Bring it all to the boil and then simmer for about an hour and twenty minutes. Trust me when I say you are going to get beautifully soft and silky cooked chicken, plus a lovely broth.

The reason I love this poached chicken is that you can make it into a hearty meal all year round by using whatever seasonal veg is available. For example, after the chicken has been poaching for about an hour, you could add some quartered fennel. This will cook with the chicken for the last 20 minutes. Things like beans and peas should go in five minutes before the chicken is ready to come out as they cook quickly.

Basically, as long as you know how long your vegetables take to cook, the choices are endless. Below is a list of veg and their timings to get you started. Keep in mind that if it’s summer time the seasonal veg will cook really quickly and be light and delicious.

• Chopped swedes and turnips – 30 mins
• Cabbage – 20 mins
• Chopped potatoes/ new potatoes – 20 mins
• Quartered fennel – 20 minutes
• Frozen or fresh broad beans & peas – 5 minutes
• Chopped asparagus – 5 minutes
• Spinach – 30 seconds

When your chicken is cooked, take it out of the pot, and use a fork to shred as much meat off the bones as possible. Have a little taste to make sure it’s seasoned enough for your liking. Take that torn up beautiful white and dark chicken meat and divide it among some bowls. To finish off, ladle some of the tasty poached broth and veg over it to make a lovely meal of steaming potatoes, greens and peas. This is a great dinner, especially served with a nice dollop of horseradish sauce or mustard.

The Italians do multiple versions of this dish using shins of beef, shoulders of pork and even poached duck (which is delicious). If you try these, don’t forget that different meats take different times to cook. For duck, pork and shins of beef we’re talking about 3 hours of poaching, or until the meat is falling off the bone.

2. Chicken Salads

You can also use the shredded meat from your poached chicken to make a really hearty salad. In the summer, toss it in with some cooked new potatoes, mixed salad leaves and herbs. Dress at the last minute with a splash of extra virgin olive oil and lemon juice or balsamic vinegar then serve it up on a big platter. Delicious!

3. Tasty broth

When you make poached chicken you are going to be left with quite a lot of broth. Don’t throw this away! There’s something really nice about having simple, clean, therapeutic chicken broth.
So put it through a sieve, bag it up and freeze it to use later. It will be fantastic as a stock for making risottos, gravy or soups. For an Asian twist, you could add noodles and veg such as sweetcorn, baby corn, pak choi, chilli or sugar snap peas to the broth.

4. After a roast chicken

Because I love roast chicken, and eat it on a regular basis, I am now in a routine where, before doing the washing up, I throw the carcass and any tasty scraps and scrapings from the roasting and carving tray into a pot.

I cover the chicken with water, add some herbs and bring it all to the boil. This also makes a lovely cloudy broth that you can leave to simmer for an hour or so while you watch a bit of telly in the evening. This broth can be used in the same way as above.

I hope these ideas are helpful. They are certainly tasty. So give them a try and use up all of that chicken!

For the week of June 10 . . .

2009-06-10T16:06:00.000-07:00

This week!

Head lettuce by Field Day Family Farm, Jefferson Co.
Kale by Vital Foods, Oldham Co.
and Valerie and Pavel at Fox Hollow Farm, Oldham Co.
Scapes by A Place On Earth Farm, Henry Co.
Kohlrabi by O’Daniels Farm, Warren Co.
New potatoes by O’Daniel Farm, Warren Co.
Strawberries by Berries On Bryant Station, Fayette Co.
Collard greens by Vital Foods, Oldham Co.
and River Farm Organics, Oldham Co.
Cucumbers by O’Daniel Farm, Warren Co.

* * *

I hope you are all enjoying your first few weeks as CSA members. Green is the
vegetable theme this time of year in Kentucky, but more and more variety will come in the next few weeks. I have heard talk blueberries in the next couple of weeks. (yay!) This week's produce share features a lot of nutritious greens from The Vital Foods Program out at the Fox Hollow Farm Center. You can feel good when you buy produce from the Vital Foods program. You are doing something good for your body, your earth, and your community! Their produce is always free of any chemical fertilizers or pesticides. It is also nutrient rich, because they care for the soil and the life in it. You are also helping to support them as they work to educate others about the benefits of home gardening, buying local, caring for the earth, and cooking more in the home. They are a not-for-profit farming and education organization located on Foxhollow Farm, just minutes from Louisville.

Here is an invitation from the Fox Hollow Farm Center:

Canning and Food Preservation*
June 11th 9am-noon

Join us in welcoming our Oldham County extension agent to the farm! In this three hour class, participants will help prepare a variety of food to be canned. Pressure canning and water bath canning will be demonstrated. All safety concerns will be addressed, a short informational video on food preservation will be viewed, and the latest guidelines on safe home canning will be distributed. Participants will take home two canned items that they helped to prepare. $30

* Class size is limited. Pre-registration is required to reserve a spot and ensure that we have enough supplies.

For more information on any of these programs contact Derek or Christina at:
502-241-6869
vitalfoodsprogram@gmail.com

* * *

Turkeys!

Grasshoppers will have sign up sheets at the drop off next week for CSA members wishing to order vegetables and fruit in bulk quantity for canning and preserving. We will also start taking orders for turkeys! The holidays may seem far away, but turkeys have a very short window for laying eggs. We have to have our order in to Mr. King by the first week in July. I will post a price list on the CSA blog this week.

Lindsey Gibbs
Grasshoppers CSA Coordinator

* * *

Kohlrabi Gratin

Ingredients

1 clove garlic, crushed
1 tablespoon butter
1 lb kohlrabi, trimmed and peeled (I use a serrated knife to remove the peel)
Coarse salt
1 1/2 cups heavy cream
2/3 cup grated cheese ( I use parmesan or crumbled goat cheese)

Directions

Preheat oven to 325 degrees. Rub the inside of a small, shallow ceramic casserole with the garlic. Grease it with the butter. Meanwhile, slice the kohlrabi very thinly. You may want to first cut it in half from end to end.
Lay the kohlrabi slices in the casserole overlapping like shingles, seasoning them with salt as you go. You may make two or three layers. Cover with the cream and shake the casserole a little to distribute the salt.
Lay the casserole on a baking sheet and place in the oven. As the cream browns, break it up and push it under the cream underneath, scraping any brown bits from the side of the casserole and incorporating those as well. Continue doing this for about 1 1/2 hours, or until the kohlrabi is perfectly tender and the cream has been almost completely absorbed.
Sprinkle the cheese over the gratin and continue baking until the cheese is completely melted and lightly browned. Serve hot.

This recipe is great served with a simple green and strawberry salad and crusty Blue Dog Bread!

Kale

Although the kale is roasted, not fried, it becomes crispy and salty, almost like french fries. (Although far superior!) This kale recipe is incredibly healthy, too. It boasts a whopping 309% of the recommended daily allowance of vitamin A, 201% vitamin C, 14% calcium, 10% iron, 3 grams of protein, 2 grams of fiber, and it only has 112 calories and 1 gram of saturated fat per serving!

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

6-8 cups chopped fresh kale, hard stems removed
2 Tbsp. olive oil
1 tsp. apple cider vinegar
1/2 tsp. kosher salt or sea salt

Preparation:

Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.
Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely.
Place on the lowest rack of the oven and bake for 10 minutes.
Remove from oven and stir so that kale can get crispy all over.
Bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch. If kale still bends, rather than crackles, when you touch it, it isn’t done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy.
Remove from oven, and sprinkle with sea salt and serve immediately.

Kohlrabi

For those unfamiliar with this jewel of a vegetable, its appearance somewhat resembles a hot air balloon. Picture the turnip-shaped globe as the passenger section; its multiple stems that sprout from all parts of its globular form resemble the many vertical ropes, and the deep green leaves at the top represent the parachute. Kohlrabi is often mistakenly referred to as a root vegetable, but in fact it grows just above ground, forming a unique, turnip-shaped swelling at the base of the stem. You can cook Kohlrabi or use it raw like you would cabbage for slaw.

Kohlrabi possesses many attributes worth notice:
- Low in calories, only 19 for a half cup raw, sliced
- High in dietary fiber, 2.5 grams for one-half cup
- Potassium content peaks at 245 grams for one-half cup
- Vitamin content for that same one-half cup includes 25 I.U. vitamin A, 43.4 mg. vitamin C, 11.3 mg folic acid, and 16.8 mg. calcium.

For the week of June 2 . . .

2009-06-07T20:37:00.000-07:00

What's in the box?

Strawberries by Berries on Bryan Station, Fayette Co.
Head lettuces by Finger Pickin’ Farms, Palmyra IN
Large bok choy by Barr Farms, Meade Co.
Fresh peas by Elmwood Farm, Scott Co.
Kale by Vital Foods, Oldham Co.
Collard greens by Vital Foods, Oldham Co.
Garlic scapes by Field Day Family Farm, Jefferson Co.
Green garlic by Field Day Family Farm -OR-
Radishes by Field Day Family Farm, Jefferson Co.

This week's share

This week's produce boasts early greens and legumes of spring - bok choy, snap peas, and lettuce - as well as tangy radishes and the last of the sweet strawberries. If there is something you need that is not in your box this week take a trip down to the Phoenix Hill Farmer’s Market after picking up your share.

Phoenix Hill Farmers’ Market
829 East Market Street
May 5 - October 27, Tuesdays 3pm - 6:30pm
Vegetables, fruits, meat, eggs, baked goods, plants, and cut flowers

One of the joys of being a CSA member is knowing exactly where your food comes from. Each week we'll try to give you some insight into who grows your food. This week's bok choy is grown by Barr Farms. Settled in cozy Rhodelia, KY, Barr Farms sits in beautiful rolling hills right near the Ohio River. The farm, owned by the Barr family for seven generations, is now under partial ownership of the youngest Barr farmer, Adam. He and his fiance Rae (yay!) run a vegetable and meat CSA that makes its way to many a plate in the surrounding areas.

Adam went off to college, leaving the farm behind - but as soon as graduation hit, the call to return to land was incessant. He wanted to come back to the farm and change the way things had been done. Granted, his father and uncle ran a decent cattle farm on the property, but now Adam was loaded with information on pesticides and treating the earth in a more respectful manner. He became impassioned to supply local families with the healthiest of foods right from his own land.

Adam mentioned the Native American outlook that we should create systems and traditions that are capable of lasting for seven generations, and feels it’s quite profound that he is in fact the seventh generation to farm on the property. He has chosen to make a decision to treat the land with such respect and reverence that he wants the new sustainable system he is implementing to last for seven generations more. While this may seem like a lofty goal, his calm demeanor, tireless work ethic and true dedication to making sure that his customers know all about how the food was raised under his care, it seems like there is no way that Adam Barr can fail.
From: Down to Earth blog.

Adam Barr is also the president of Community Farm Alliance (CFA). To learn more about the Community Farm Alliance visit www.communityfarmalliance.org

* * *

Fresh Pea and Radish Salad

Ingredients

2 cups fresh pea pods
1/4 cup very thinly sliced radishes
3 tablespoons rice vinegar or white balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon white wine
Worcestershire sauce
1/8 teaspoon salt
1 tablespoon snipped fresh basil

Directions

Remove tips and strings from snow pea pods; cut lengthwise into very thin strips.
In a large bowl toss snow peas and radish slices; arrange mixture on salad plates.
In a screw-top jar combine vinegar, oil, Worcestershire sauce, and salt. Shake well and drizzle over salad. Sprinkle with basil. Makes 6 servings.

Braised Kale

Ingredients

1 tablespoon olive oil
2 cups thinly green onions
1 teaspoon salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced green garlic or scapes
8 cups (firmly packed) torn and stemmed kale pieces
2 cups basic chicken stock (recipe below) or veggie stock
Splash cider vinegar

Directions

Heat the oil in a large skillet over high heat.
Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes.
Add the garlic, kale, and stock. Cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from heat. Serve immediately.

I included a chicken stock recipe because everyone should know how to make their own, and it is a great way to use every part of the whole chicken.

Basic Chicken Stock

Ingredients

1 tablespoon olive oil
1 large onion, peeled and quartered
1 carrot, peeled and chopped
2 celery stalks, chopped
1 head garlic, cut in half
2 pounds raw chicken bones, rinsed in cold water
4 quarts cold water
Salt and pepper

Directions

In a large stock pot, over high heat, add the oil.
When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes.
Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours.
Remove the stock from the heat and skim off any scum that is on the surface.
Strain the stock through a large fine mesh sieve. Discard the bones and vegetables.
Yield: 3 quarts

I LOVE Kale!!
Kale is a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium and B6. Kale, as with broccoli and other brassicas, contains sulforaphane, a chemical believed to have potent anti-cancer properties, particularly when chopped or minced.

The First CSA Week

2009-06-07T20:30:00.000-07:00

This week's share . . .

- PRODUCE -

Asparagus by Bluemoon Farm, Madison Co.
Green Garlic by Field Day Family Farm, Jefferson Co.
Beet Greens by Rolling Fork Farm, Boyle Co.
Strawberries by Caseland Farm, Scott Co. (conventional)
Spinach by Rolling Fork Farm, Boyle Co.
Radishes by Fox Hollow Farm, Oldham Co.
Salad Mix by Rolling Fork Farm, Boyle Co.
Chard by Field Day Family Farm, Jefferson Co.
Kale by Field Day Family Farm, Jefferson Co.

- PROTEIN & DAIRY -

Cow cheese by Kenny’s Farmhouse, Barren Co.
Goat cheese by Capriole, S. Indiana
Pork by Ridge Acres Farm, Breckenridge Co.
Beef by Dutch Creek Farms, Shelby Co.
Milk by J.D. Schrock, Logan Co.
Pastured chicken by Barr Farms, Meade Co.
and Ridge Acres, Breckenridge Co.
Organic chicken by Earth’s Promise, Shelby Co.
Pastured eggs by Dutch Creek Farm, Shelby Co.

Getting Started!

2009-06-06T11:05:00.000-07:00

Grasshoppers and our many Kentuckiana farms are excited to have you as a 2009 CSA member. We know that many of you are trying Community Supported Agriculture for the first time. In this first post we will talk about what CSA is, and what to expect throughout the season.

Farming is a risky business, because Mother Nature has a mischievous way of upsetting the best-laid seasonal farm plans. When compounded with the risk of speculative markets – that is, not knowing who the buyer for your food will be come harvest time – a farm has little to no security. Community Supported Agriculture changes this. By committing to the entire season, you have already guaranteed the farms a fair price and secure quantity of crops to grow. Because you invested in them, they are committed to doing the best job they can of producing flavorful, healthy food and handling it appropriately.

Grasshoppers' Role

Grasshoppers is an entirely local food distributor, owned by four Kentucky producers, to assist other Kentuckiana producers in finding a market. Our local food economy lacks the “infrastructure of the middle.” This means that while there is direct farm marketing (or door to door marketing), and standard distributors who are scaled to work with industrial farms, there is nothing in between. Grasshoppers is just entering our third season of business and has worked with over eighty farms. With 84,000 farms in the state, (the fourth largest number in the country!), there is much more work to do.

Our job with the CSA program is to coordinate with the farms what to grow, establish fair pricing, and help provide a way to get the food to the city. It is our job to be your connection to the farms – to let you know where the food is coming from, and what is happening in the farm community. It is also our job to fill the baskets as best we can with eight to ten seasonal items. Sometimes it may be necessary to substitute a conventionally grown item, to make sure there are enough items in the box, or if there is a special item we don’t want you to miss. We will always let you know in the newsletter when a substitution is made.

Your Role

You’ve done the hard part already – you sent us a check that gave farms the market they needed to put all these plants in the ground with confidence. Now your job is to pick up your shares each week. If you will be out of town, send a lucky replacement or feel good knowing that your food will be donated to someone who needs it.

Your other job is preparing and eating the veggies and other food. We will assist you with recipes in the newsletter each week, and with tips on how to store and preserve certain items.

Grasshoppers CSA Blog

Getting out of a CSA pickle: Kimchi

Roasted Maple Sweet Potatoes

INGREDIENTS

PREPARATION

Bardstown Rd. Farmers Market

Michael Pollen in town October 7th

Local Farmer To Open Harvest Restaurant on East Market

Wednesday September 8th

Friday September 3rd

Black Bean & Butternut Squash Quesadillas

NO BLUE DOG NEXT WEEK!!

Thursday September 2nd

Wednesday September 1st

Its SQUASH time!!

Friday August 27th

Remington Ingram

Wednesday August 25th

Order your Thanksgiving Turkey!

Friday August 20th

General Electric

Thursday August 19th

Wednesday August 18th

"The Hungry Hungry Sow"

Pears

Friday August 13

Thursday August 11

Ratatouille a la Julia Childs

Wednesday August 11

Blue Dog Bread -- FYI

Friday August 6th

Thursday August 5, 2010

Wednesday August 4th

YOGURT!!

Portland Smokestack

Food for Thought

Cucumber Yogurt sauce!

The Story of Bottled Water

Tonight

Friday July 30th

Field Day Family Farm, Jefferson county

Thursday July 29th

Roasted Brussels Sprouts

Ingredients

Directions

Wednesday July 28th, 2010

NPR reported:

farm-fresh green beans

Creme Fraiche

Recipe

June Applesauce

One of our Owners: John Sharpe gives you a glimpse of his farm and our CSA program

Everything you ever wanted to know about Fennel!!

Summer Squash Lasagna

Green Garlic Soup (by "The Amateur Gourmet")

Buttermilk

"I missed my pick-up, what do I do?"

The Great Milk Debate: part 1

SCAPES & links:

CSA 2010

Produce Storage tips

Heritage Turkeys

The Whole Chicken by Jamie Oliver

For the week of June 10 . . .

For the week of June 2 . . .

The First CSA Week

Getting Started!