Many of you are asking about our Winter CSA plans.  We will be announcing the program soon!  We are in the final steps of working through the logistics as far as distribution locations and times.  Information is on our website about the project and official sign-up should begin soon!

SORRY, there are no additional orders this week…back again next week!

SHARE CONTENTS

There might be some shifts in the list below by harvest time…we will have to see what the weather does. Could have some summer squash, maybe some more green beans…we shall see!

1. HEIRLOOM TOMATOES – East Hill Farm | Using Organic Practices
2. CARROTS - Mud Creek Farm | Using Organic Practices
3. BEETS – East Hill Farm | Using Organic Practices
4. ONIONS - East Hill Farm | Using Organic Practices
5. LETTUCE – Raindance Harvest | Using Organic Practices
6. GREEN AND RED PEPPERS – East Hill & Mud Creek | Using Organic Practices
7. KALE - Mud Creek Farm | Using Organic Practices
8. BROCCOLI – Welch’s Family Farm | IPM practices
9. HERBS – Mud Creek Farm | Using Organic Practices
10. GRAPES - East Hill Farm | Using Organic Practices
11. PEACHES - Lagoner Farm | IPM Practices
12. AUTUM CRISP APPLES- Lagoner Farm | IPM practices

Share your creations with the GFC Community

We want to see what you are making with the “GOOD FOOD” you are receiving in your share. Send us photographs and descriptions of your creations. We will then publish them on the web site and feature them in the next newsletter. Live to Eat, don’t just Eat to live! SHARE FORM

A great use of eggplants in an easy dish to prepare. Using this no-fry method, you are keeping it on the healthy side. It is always good to make the dish on the “saucy” side. Get a loaf of fresh bread to help sop it up while eating.

Adapted from allrecipes
Submitted by: DOERY | Photo by: kandylane

INGREDIENTS

• 1-2 eggplant, peeled and thinly sliced (1/8 inch)
• 2 large eggs, beaten
• 3 cups Italian seasoned bread crumbs
• 4 cups roasted garlic spaghetti sauce
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/4 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

HOW TO PREPARE

Preheat oven to 350 degrees F (175 degrees C).

Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on parchment paper on a baking sheet. If no parchment paper, place directly on baking sheet. Due to lower heat, should not stick to baking sheet. Bake in preheated oven for 5 minutes on each side. Check first side after 5 minutes to see if ready to flip. Remove from oven to flip.

In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

Bake in preheated oven for 35 minutes, or until golden brown.

Photo from: http://drfugawe.wordpress.com/2009/10/28/americas-food-secrets-7-binghamton-new-york/

WHAT TO DO WITH ALL THOSE  TOMATOES?
Answer – fresh-uncooked pasta sauce! This can only be done in the summer.

This dish will be very warm, not hot. The success of this recipe depends on high-quality ingredients, including ripe, in-season tomatoes and a fruity olive oil. Don’t skip the step of freezing the mozzarella, as freezing prevents it from turning chewy when it comes in contact with the hot pasta. If handmade buffalo- or cow’s-milk mozzarella is available (found at Wegman’s in water), we highly recommend using it, but skip the step of freezing and add it to the tomatoes while marinating.

Recipe sent in by Fred Forsburg of Honey Hill Farm!

INGREDIENTS

• 1/4 cup extra virgin olive oil
• 2 teaspoons fresh lemon juice
• 1 small garlic clove , minced or pressed through a garlic press (about 1/2 teaspoon)
• 1 small shallot , minced fine (about 2 tablespoons)
• 1 1/2 pounds very ripe tomatoes , cored, seeded, and cut into 1/2-inch dice
• 12 ounces fresh mozzarella , cut into 1/2-inch cubes (see note above)
• 1 pound penne or other short tubular or curly pasta such e.g. fusilli
• 1/4 cup chopped fresh basil

HOW TO PREPARE

• Whisk oil, lemon juice, garlic, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add tomatoes and gently toss to combine. Marinate at least 30 minutes but no longer than 45 minutes.
• While tomatoes are marinating: place mozzarella on plate and freeze until slightly firm, about 10 minutes, bring 4 quarts water to rolling boil in stockpot, add 1 tablespoon salt and pasta, cook until al dente. Drain quickly yet thoroughly!
• Add cubed mozzarella to tomato mixture and drop the hot pasta onto the mixture and gently toss to combine. Cover and let stand 3-5 minutes. Stir in basil, adjust seasonings and serve immediately.
• If done as instructed the hot pasta will melt the mozzarella and warm the sauce. This is our daughter’s favorite recipe.

~Thanks to my son-in-law Mark Modica and Americas Test Kitchen for recipe. He learned it from his grandma and I got the proportions from AMT.

PLEASE TAKE THE TIME TO GIVE US YOUR VALUED FEEDBACK!  Each season we put out a mid-season survey to help us better understand how things are going for our members, please take just a couple minutes to share your thoughts and answer just a few question…

The Good Food Collective prides itself on listening closely to member feedback and to being as responsive as we can towards exceptional member satisfaction.  Thank you for helping us continue to improve and grow this project!

SHARE CONTENTS

There might be some shifts in the list below by the harvest time…we will have to see what the weather does.  Could have some summer squash, maybe some more green peppers…we shall see!

1. HEIRLOOM  TOMATOES - East Hill Farm | Using Organic Practices
2. LEEKS – Honeyhill Farm & Fraser’s Farm | Certified Organic
3. POTATOES – Honeyhill Farm | Certified Organic
4. ONIONS – East Hill Farm | Using Organic Practices
5. ACORN SQUASH – East Hill Farm | Using Organic Practices
6. LETTUCE - Raindance Harvest | Using Organic Practices
7. GREEN BEANS – Raindance Harvest | Using Organic Practices
8. EGGPLANT – East Hill & Mud Creek | Using Organic Practices
9. GINGER GOLD APPLES - Lagoner Farm | Conventional/IPM practices
10. PEACHES - Lagoner Farm | Conventional/IPM practices
11. HERBS – Mud Creek Farm | Using Organic Practices

CHOICE PRODUCTS

Build on to your share with these additional products. Returning to the choice products by popular demand are the BEEF TOP ROUNDS, LAMB SHANKS and LAMB LEG.

BEEF – SIRLOIN TIP ROAST Grass Fed Beef | Sweet Grass Meats	BEEF – TOP ROUND STEAK Grass Fed Beef | Sweet Grass Meats
CHUCK ROAST Grass Fed Beef | Sweet Grass Meats	DELMONICO STEAK Grass Fed Beef | Sweet Grass Meats
90% LEAN GROUND BEEF Grass Fed Beef | Sweet Grass Meats	STEW BEEF Grass Fed Beef | Sweet Grass Meats
LAMB SHANKS Grass Fed Lamb | Sweet Grass Meats	LAMB STEW Grass Fed Lamb | Sweet Grass Meats
LAMB LEG Grass Fed Lamb | Sweet Grass Meats	GROUND LAMB Grass Fed Lamb | Sweet Grass Meats
EGGS – 1 Dozen
AUGUST FLOWER BOUQUET Organically Grown | Chicory Blue	BREAD – COUNTRY FRENCH Little Bakery
BREAD – WHOLE WHEAT Little Bakery	BREAD – MULTI-GRAIN Little Bakery

All orders must be submitted by:
***Wednesday, August 18th @ 7:00 AM***
Please let us know what additional locally produced products you are interested in purchasing through the GFC.
CONTACT US with your suggestions.

RECIPES

Bill and Robin have been cooking up a storm and sharing all their creations. Keep them company and share what you are making. SHARE FORM

Each week we will be featuring some of the produce received in your share with a select recipes. Below are our newest editions. >>VIEW OUR RECIPES HERE.

LAMB, TOMATO AND SQUASH KEBABS It never fails to look things up on Epicurious when you have a few ingredients to start with and need a push in a new direction. I bought some of the Lamb Stew from Sweet Grass Meats. You can,  too, in our weekly CHOICE products to build on to your current share. The tomatoes we received last week were extremely fresh and packed with flavor. The recipe calls for cherry tomatoes.  The squash was kicking around for a few weeks but still in great shape to eat. We thawed our meat and made this marinade. Letting it sit for one day may have added to the desired taste. So, be patient with this recipe. It is very worth the prep and only took 10 minutes on the grill to reach medium rare… which we love.

Share your creations with the GFC Community

We want to see what you are making with the “GOOD FOOD” you are receiving in your share. Send us photographs and descriptions of your creations. We will then publish them on the web site and feature them in the next newsletter. Live to Eat, don’t just Eat to live! SHARE FORM

It never fails to look things up on Epicurious when you have a few ingredients to start with and need a push in a new direction. I bought some of the Lamb Stew from Sweet Grass Meats. You can,  too, in our weekly CHOICE products to build on to your current share. The tomatoes we received last week were extremely fresh and packed with flavor. The recipe calls for cherry tomatoes.  The squash was kicking around for a few weeks but still in great shape to eat. We thawed our meat and made this marinade. Letting it sit for one day may have added to the desired taste. So, be patient with this recipe. It is very worth the prep and only took 10 minutes on the grill to reach medium rare… which we love.

Recipe adapted from Epicurious.

INGREDIENTS

• 1 large garlic clove
• 1 1/2 teaspoons salt
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons black pepper
• 1 cup plus 2 tablespoons olive oil
• 1/4 cup finely chopped fresh thyme leaves
• 1 1/2 tablespoons finely chopped fresh rosemary leaves
• 1 (2-lb) piece trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
• 3 medium zucchini (1 1/2 lb total)
• 4 medium heirloom tomatoes (3/4 lb total)

• Special equipment: 16 (12-inch) wooden skewers, soaked in warm water 1 hour

HOW TO PREPARE

As the shares bulk up, consider FREEZING some of your surplus.  Chard, kale, and beans can be blanched and frozen in just a few easy steps (this link is one of many helpful websites, this is one of my favorites).  Here is another one recommended by a member: www.harvesteating.com.

Tomatoes are starting to come on strong, eggplants are coming, more peppers, carrots soon, and summer just keeps rolling on! There might be some shifts in the list below by the harvest time…we will have to see what the weather does.

SHARE CONTENTS

1. HEIRLOOM  TOMATOES - East Hill Farm | Using Organic Practices
2. BEETS – East Hill Farm | Using Organic Practices
3. GREEN PEPPERS – Mud Creek Farm & East Hill Farm | Using Organic Practices
4. ONIONS – East Hill Farm | Using Organic Practices
5. LETTUCE - Raindance Harvest | Using Organic Practices
6. GREEN BEANS – Raindance Harvest | Using Organic Practices (*new picking, fresh young beans!)
7. EGGPLANT – East Hill & Mud Creek | Using Organic Practices
8. Early Golden Apples - Lagoner Farm | Conventional/IPM practices
9. Bartlett Pears – Lagoner Farm | Conventional/IPM practices
10. HERBS – Mud Creek Farm | Using Organic Practices

CHOICE PRODUCTS

Build on to your share with these additional products. Returning to the choice products by popular demand are the CHUCK ROASTS and DELMONICO STEAKS.

CHUCK ROAST Grass Fed Beef | Sweet Grass Meats	DELMONICO STEAK Grass Fed Beef | Sweet Grass Meats
90% LEAN GROUND BEEF Grass Fed Beef | Sweet Grass Meats	STEW BEEF Grass Fed Beef | Sweet Grass Meats
LAMB STEW Grass Fed Lamb | Sweet Grass Meats	GROUND LAMB Grass Fed Lamb | Sweet Grass Meats
EGGS – 1 Dozen
AUGUST FLOWER BOUQUET Organically Grown | Chicory Blue	BREAD – COUNTRY FRENCH Little Bakery
BREAD – WHOLE WHEAT Little Bakery	BREAD – MULTI-GRAIN Little Bakery

All orders must be submitted by:
***Wednesday, August 11th @ 7:00 AM***
Please let us know what additional locally produced products you are interested in purchasing through the GFC.
CONTACT US with your suggestions.

RECIPES

Bill and Robin have been cooking up a storm and sharing all their creations. Keep them company and share what you are making. SHARE FORM

Each week we will be featuring some of the produce received in your share with a select recipes. Below are our newest editions. >>VIEW OUR RECIPES HERE.

DILL POTATO QUARTERS This is a trick I learned from “America’s Test Kitchen”. It takes 15 minutes and the potatoes can be used as a base with about any fresh herbs you can grab. You can cook a few for fresh hot potatoes to serve as side for your dinner. Leftovers go great with your eggs as in the morning!

Share your creations with the GFC Community

We want to see what you are making with the “GOOD FOOD” you are receiving in your share. Send us photographs and descriptions of your creations. We will then publish them on the web site and feature them in the next newsletter. Live to Eat, don’t just Eat to live! SHARE FORM

I decided to document my preparation of these taters with my iPhone. Please excuse the photo quality. I just had to share this one with you.

This is a trick I learned from “America’s Test Kitchen”. It takes 15 minutes and the potatoes can be used as a base with about any fresh herbs you can grab. You can cook a few for fresh hot potatoes to serve as side for your dinner. Leftovers go great with your eggs as in the morning!

INGREDIENTS

• Small potatoes (new reds or fingerling)
• 2 tablespoons of fresh dill – Chopped
• 2-3 tablespoons of olive oil
• A small pour of Beer, White Wine or Water.

HOW TO PREPARE

1. Wash of the field dirt from your potatoes. Leave the skins on, but can be removed if you like.
2. Cut potatoes in quarters.
3. Place cut sides on paper towels to dry up the wetness that is created when first cut. (This is key!)
4. In a 10 inch frying pan (12 inch if you have lots to prepare), add olive oil and heat over medium heat.
5. Spread hot oil around pan.
6. Add dried off potatoes to pan. (NOTE: if potatoes wetness returns they spit hot oil. There is an art to this, please be careful)
7. Arrange potatoes cut side down. Cook uncovered for 4-5  minutes.
8. Tip over the potatoes to the other cut side facing down for 4 minutes uncovered.
9. Add in herbs now or later and toss lightly to cover potatoes.
10. The last minute or two. Carefully pour your liquid into the pan and cover. This steams the potatoes the rest of the way while keeping the crisp sides.
11. That’s it.

This is what it looks like in the process.

[View with PicLens]