Posted in Emails

Distribution Day | Sept 2 & 3

Another week of summer!  GOOD FOOD still growing…

Long weekend coming, worthy of a two-melon distribution!  Hope everyone enjoys this last good chunk of summer…

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. SCALLIONS – Mud Creek Farm | Using Organic Practices
  3. EGGPLANT – Mud Creek Farm & East Hill Farm | Using Organic Practices
  4. POTATOES – Honeyhill Farm | Certified Organic
  5. GARLIC – Fraser Garlic Farm | Certified Organic
  6. LETTUCE – Raindance Harvest | Using Organic Practices
  7. GREEN AND RED PEPPERS – East Hill & Mud Creek | Using Organic Practices
  8. AUTUM CRISP APPLES – Lagoner Farm | IPM practices
  9. WATERMELON – Mud Creek Farm | Using Organic Practices
  10. CANTALOUPE – Fisherhill Farm | IPM practices
  11. HERBS – Mud Creek Farm | Using Organic Practices
  12. JALAPINO PEPPERS – Lagoner Farm | no spray

CHOICE PRODUCTS

Build on to your share with these additional products.

F E A T U R E D  P R O D U C T
ORGANIC SWEET CORN

The certified organic corn is grown at Clearview Farm.  A treat in the organic world…tough to grow, sweet to taste. The price represents the cost of production for this organic treasure.  Because of the no spray practices, there is the occasional small worm you will find at the tip of the corn…simply remove and cook as usual!  Enjoy!

**NEW** LAMB – RACK
Grass Fed Beef | Sweet Grass Meats		 **NEW** BEEF – RUMP ROUND
Grass Fed Beef | Sweet Grass Meats
BEEF – TOP ROUND STEAK Grass Fed Beef | Sweet Grass Meats STEW BEEF
Grass Fed Beef | Sweet Grass Meats
RUMP ROAST
Grass Fed Beef | Sweet Grass Meats		 GROUND BEEF
Grass Fed Beef | Sweet Grass Meats
EGGS – 1 Dozen LAMB LEG
Grass Fed Lamb | Sweet Grass Meats
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, September 1st @ 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.

Eggplant Parmesan

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.

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

Posted in Recipes

Eggplant Parmesan

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.

Posted in Emails

Distribution Day | August 26 & 27

THANK YOU FOR TAKING THE TIME TO GIVE US YOUR VALUED FEEDBACK!  We have received a lot of helpful response.  We will let you know what everyone is saying soon.  If you have not yet filled out our Mid-Season Survey yet…please do!

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. CARROTS – Mud Creek Farm | Using Organic Practices
  3. SUMMER SQUASH – Mud Creek Farm | Using Organic Practices
  4. CHARD – East Hill Farm | Using Organic Practices
  5. BEETS – East Hill Farm | Using Organic Practices
  6. LETTUCE - Raindance Harvest | Using Organic Practices
  7. GREEN PEPPERS – East Hill & Mud Creek | Using Organic Practices
  8. GINGER GOLD APPLES - Lagoner Farm | Conventional/IPM practices
  9. PEACHES - Lagoner Farm | Conventional/IPM practices
  10. HERBS – Mud Creek Farm | Using Organic Practices

CHOICE PRODUCTS

Build on to your share with these additional products.

**NEW** LAMB – RACK
Grass Fed Beef | Sweet Grass Meats		 **NEW** BEEF – RUMP ROUND
Grass Fed Beef | Sweet Grass Meats
BEEF – TOP ROUND STEAK Grass Fed Beef | Sweet Grass Meats STEW BEEF
Grass Fed Beef | Sweet Grass Meats
CHUCK ROAST
Grass Fed Beef | Sweet Grass Meats		 LAMB LEG
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 25th @ 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.

PASTA CAPRESE

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.

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

Posted in Recipes

PASTA CAPRESE

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.

Posted in Emails

Distribution Day | August 19 & 20

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

Bottom Rounded Box