Tuesday, May 22, 2012

CSA Week #1

We welcome everyone to the first week of this 15-week CSA.  We are looking forward to greeting our returning customers and meeting our new ones.

A few details on pickups...

Atherton: Pickup time Tuesday 3:30-6:30pm 2140 South Boulevard. Charlotte, NC 28203. Map can be found here

Concord: Pickup time Tuesday 5:00-6:00pm 492 Sunnyside Drive Concord, NC 28025. Map can be found here. 

Davidson: Pickup time Saturday 8:000am-12:00pm 120 South Main Street  Davidson, NC 28036.  Map can be found here.

If you have any questions about pickups or any other questions, please email us.

This week according to share size, members will receive: arugula, radishes, sugar snap peas, mizuna, kale, lettuce, swiss chard, bok choi.

We provide a few recipes each week, if you have any you would like to share with the group, please forward!


Goat Cheese and Arugula Penne Pasta
5 1/2 ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
1/4 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
8 ounces penne pasta

Cook pasta in a large pot of boiling salted water until al dente. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper. Drain pasta, and toss with goat cheese mixture.

Feta-Radish Spread
3 tablespoons extra-virgin olive oil
8oz feta cheese, coarsely chopped
1/4 cup plain whole-milk yogurt, preferably Greek
2 tablespoons fresh lemon juice
3 tablespoons coarsely chopped fresh flat-leaf parsley
4 radishes, quartered and thinly sliced (about 1/2 cup)

Pulse feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita crisps or use as a sandwich spread.

Baked Kale Chips ( a great potato chip substitute....trust us)
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Preheat an oven to 350 degrees. Line a non insulated cookie sheet with parchment paper.  With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.  Bake until the edges brown but are not burnt, 10 to 15 minutes.

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