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Tues. 8/30/11 Farmshare CSA Newsletter

What’s in This Week’s Share


Corn – Butter & Sugar

Savoy Cabbage

Green Oak Lettuce

Heirloom Tomato

Regular Tomato

Grape Tomatoes


Red Gravenstein Apples

Yellow & White Peaches




Storage & Handling Tips:

Cabbage should be kept cold to retain it’s Vitamin C amount. Savoy cabbage will keep for about a week in a plastic bag in the crisper drawer of the refrigerator. A cut, unused part of the cabbage should be wrapped tightly in plastic and placed in the fridge. It should be used quickly as cut cabage will continue to lose its beneficial vitamins.

Fact: The world record for the largest cabbage is ranked at 124 lbs from Wales.

Medical: Cabbage retains the most nutrition when eaten raw. It is said to reduce colonic cancer risk, perk up the immune system, and eradicate bacteria. Cabbage juice is apparently good for preventing and curing ulcers.

Cooking: Remove any tough, fiberous outer leaves. Quarter the cabbage, remove the core, and then cut into the desired size slice, either shredded in a food processor or cut with a stainless steel knife (certain phytonutrients react with carbon, so stainless steel will prevent the leaves from turning black). Only cut and wash cabbage right before using it. After cutting the cabbage, it is possible to soak the leaves in cold water to not only keep it crisp, but to draw out some of those sulfurous chemicals that put many people off cabbage.

Cabbage can be steamed or blanched for 6-8 minutes. After washing, shredding and blanching for 1 minute, cabbage can be frozen in plastic bags. Cabbage can be stir-fried, baked, braised, the thick, waxy leaves of cabbage are great for acting as carb-free sandwich wraps, salad cupping, or for stuffing. Add thin cuts of cabbage to soups to sweeten and thicken the broth.


Storage & Handling Tips:

Raspberries are extremely perishable and are best eaten within hours of picking – you will undeniably discover the way they tenderly melt in your mouth unlike the tough commercially sold ones. They should be refrigerated and eaten within one or two days. To avoid mushing, raspberries could also be stored on a flat towel-lined plate and covered in plastic wrap. Raspberries can be frozen after lightly washed and patted dry then placed on a single layer in the freezer. Once frozen, they can be moved to a plastic bag. A bit of lemon juice will help them maintain their color.

Medical: Raspberries are high in antioxidants and are protective against cancer.

Cooking: Raspberries are obviously great as jams, jellys, infused in lemonade or tea, over ice cream for dessert or yogurt and granola for breakfast. Try raspberries sprinkled into a salad or with fresh spinach, paired excellently with some crumbled goat cheese.

Savoy Cabbage, Carrot and Apple Salad

*From Gourmet

3 tbsp apple juice

2 tbsp lemon juice

1 tbsp extra virgin olive oil

1/2 tsp carraway seeds, lightly crushed (apparently help in the digestion of raw cabbage)

1/2 head Savoy cabbage, cored and cut into 1/4 inch strips

2 large carrots, cut into 1/8 inch slices

1 tart apple (Red Gravenstein), cored and sliced lenth-wise, 1/8 inch wide

Whisk together the first four ingredients and season with salt and pepper. Toss with the cabbage, carrots and apple in a large bowl. Let stand at room temperature for about 40 minutes, tossing occasionally so that all the flavors combine and the cabbage slightly wilts.  Unlike other greens that wilt when mixed with dressing, cabbage absorbs the flavors and improves the dish.

Savoy Cabbage and Grape Tomato Slaw with Sherry-Mustard Vinaigrette

*From Bon Appetit

1/3 cup Sherry wine vinegar

3 tbsp honey

2 tbsp mustard seeds

1 1/2 tbsp Dijon mustard

2/3 cup extra virgin olive oil

22 cups thinly sliced green cabbage (1 2-lb head)

10 green onions, thinly sliced

12 oz grape tomatoes, halved

Whisk together the first four ingredients in a large bowl and incorporate the olive oil. Add the cabbage, green onions and tomatoes then toss to coat with the dressing. Season with salt and pepper. Cover and refrigerate for at least 2 hours and up to 4 hours. Toss again before serving.

Savoy Cabbage & Parmesan Rind Soup
* From Yotam Ottolenghi
Adding that leftover Parmesan rind to soup adds an extra hearty richness to the flavor as well as reduces the amount of salt needed.
6 tbsp olive oil
1 large onion, sliced
1 garlic clove, crushed
1/2 tsp caraway seeds
1 medium savoy cabbage
1 medium potato, peeled and diced
5 cups vegetable stock
3 oz Parmesean rind, plus about 1/3 cup grated
coarse sea salt
1/2 mild chile, seeded and thinly sliced

Heat half of the the oil in a large pan and saute the onion over medium heat until salt, about 5 minutes. Add garlic and caraway seeds, cooking for another 2 minutes. Remove 4 outer cabbage leaves and set aside. Shred the rest of the leaves roughly and add to the onions with the potato. Fry for about 2-3 minutes, stirring occasionally. Add enough stock to cover the vegs and bring to a boil. Add the rind and reduce the heat, simmering for about 10 minutes until the potato is tender. Remove the rind. Remove the pan from the heat and when cool, puree with an immersion blender. Add more stock if the texture is too thick. Season. Heat the remaining oil in a frying pan and sautéed the reserved shredded cabbage with the chile and salt for 3-4 minutes. Ladle the hot soup into bowls and top with grated Parmesan, shredded cabbage and a few caraway seeds.
Grilled Scallops and Peaches with Corn and Tomato Salad
*from Bon Apetit – the recipe calls for nectarines and a basil puree, but I adjusted it for the week’s box share to use the peaches and the bunch of parsley (for the Localvores)

3 tbsp lime juice
1 1/2 teaspoons finely grated lime peel
1/8 teaspoon (generous) chili powder
3 tbsp extra-virgin olive oil
sea salt
Whisk lime juice, lime peel, and piment d’Espelette in small bowl. Gradually whisk in oil. Season with fleur de sel and pepper.
2 cloves garlic, minced very finely or put through a press
2 cups flat leaf (Italian) parsley, packed, leaves only, chopped very finely
zest of 2 lemons
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepperCombine all ingredients and use within one day.

24 large sea scallops, side muscles removed, patted dry
3 firm but ripe peaches (white or yellow), each cut into 6 wedges
Olive oil, for brushing
1 1/2 cups fresh corn kernels, cut from 2 large ears of corn
24 grape tomatoes, halved
1/3 cup thinly sliced basil leaves
sea salt

Prepare barbecue over medium-high heat. Brush scallops and peaches with oil; sprinkle with salt and pepper. Grill scallops until slightly charred and cooked through, about 2 minutes per side. Grill peaches until slightly charred, about 1 1/2 minutes per side. Transfer to plate.

Arrange 4 scallops on each of 6 plates. Toss corn and 2 tablespoons dressing in medium bowl. Toss tomatoes with 1 tablespoon dressing in another bowl; season to taste with salt and pepper. Spoon corn around scallops. Scatter tomatoes over corn. Arrange peaches wedges decoratively on plates. Drizzle some dressing over scallops, then spoon some gremolata over. Sprinkle sliced basil and sea salt over corn and tomatoes and serve.

Peach Puree
*From Thomas Keller
2 lbs ripe peaches
2 cups sugar
1 tbsp lemon juice
1/8 tsp ground cinnamon
1/4 tsp nutmeg
If the peaches are not ripe enough to peel off easily, bring a pot of water to a boil. Cut an X in the bottom of each peach and blanch for about 30-60 seconds until the skin folds back. Remove from the hot water and dunk in an ice bath. Drain and peel. Halve pit and cut the peaches into 1/2 inch pieces. Put into a blender, puree until smooth, then strain through a fine-mesh basket strainer. Combine the puree with the sugar, lemon juice and spices in a large saucepan and bring to a simmer over medium heat. If any foam forms, skim it. Heat until the puree reaches 215 to 220F. Pour into a sterilized canning jar, let cool, and refrigerate for up to 1 month.
Grilled Peaches with Raspberry Sauce
*From Bon Appetit
2 1/4 cups raspberries
3 tbsp water
3 tbsp sugar
1 tbsp lemon juice
3 tbsp unsalted butter
1 1/2 tbsp dark brown sugar
6 medium peaches, halved and pitted
Puree the raspberries with the water in food processor until smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids. Stir in sugar and  fresh lemon juice until blended. Prepare barbecue or grill over medium heat. Melt butter with brown sugar in heavy skillet over medium heat then remove from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with drizzled raspberry sauce.
For those 12 ears of corn every week, don’t forget that to freeze corn, blanch in boiling water for about 5 minutes, cool and drain then wrap in plastic or tin foil.
Sources and Inspiration from Bon Appetit,, Thomas Keller Ad Hoc at Home, Yotam Ottolenghi Plenty, Russ Parsons, Farmer John, Veg, Herbs & Fruit Encyclopedia,




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Applecrest Farm | 133 Exeter Road (Rt.88) | Hampton Falls, NH 03844 | Phone 603.926.3721 |