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FarmShare C.S.A. Newsletter week of September 30th, 2014

Parking update:


Hi there! Fall is officially here and that means several things: Our Fall Festivals are in full swing, we have school tours at least once a day, and there are apple pickers visiting from far and wide. Parking often becomes an issue at this point in time, but there are some close-by spots for you, our CSA members. Right between the Farm market barn and the Creamery barn is a driveway with a few “quick pick up” parking spots. If you’re having a hard time corralling the brood while carrying your box of goodies, or if the box is simply too heavy and the walk too long, please please please park in these closer spots. And, as always if you need a hand getting your share to your care, we’re more than happy to help!


What’s in this week’s box?

Green or Savoy Cabbage


Swiss Chard



Butter & Sugar Corn




Fresh pressed Cider


Storage, handling and general cooking tips…



Storage- Remove radish leaves if they are still attached.  Store the unwashed greens in a loosely wrapped plastic bag in the vegetable bin of your refrigerator.  Because of their high water content radishes deteriorate quickly.  Store them dry and unwashed in a plastic bag in the refrigerator.  Most radishes should keep for a week.

Handling– Scrub radishes and young turnips well to remove any lingering dirt.  Trim off he stems and rootlets.  Slice, chop, or mince the roots or leave them whole.


Savoy and Green Cabbage

Savoy Cabbage and other cruciferous vegetables are an excellent source of vitamin C and a good source of vitamin A.  Cabbage provides a wonderful phytonutrient–the polyphenols. These antioxidants can be found in all forms of cabbage, protecting our delicate red blood cells from damaging oxidization. Savoy cabbage, of the three varieties, has a more delicate flavor, easily incorporated in many dishes.

Storage + Handling

Keeping cabbage cold will keep it fresh and help it retain its vitamin C content. Put the whole head in a plastic bag in the crisper of your refrigerator, Savoy cabbage will keep for about 1 week.

If you need to store a partial head of cabbage, cover it tightly with plastic wrap and refrigerate. Since the vitamin C content of cabbage starts to quickly degrade once it has been cut, you should use the remainder within a couple of days.

To prepare: Remove any damaged outer leaves and cut the cabbage in half and then into quarters, cut off the hard core from each quarter at an angle. Slice and wash thoroughly.

Cabbage can be steamed, boiled, stir-fried or used as a wrap for fillings, it is easy to overcook Savoy cabbage and spoil its texture and flavour so just cook until tender. To steam cabbage, place in a steamer and cook for 5-10 minutes until tender but still crisp. To boil, bring a pan of water to the boil, add the prepared cabbage and cook for 5 8 minutes until tender but still crisp. To stir-fry cabbage, heat 1 tbsp oil in a frying pan, add the cabbage and stir fry for 4-5 minutes or until tender but still crisp. To use individual leaves for fillings, place the filling in the centre of the leaf and bring the sides of the leaf over and then tuck in the top and bottom. The parcels can be steamed or covered in sauce and baked.


Cooking Greens (Kale, Swiss Chard)

Storage- Keep dry, unwashed greens in a sealed plastic bag in the refrigerator.  Thicker greens will keep up to two weeks, but tender ones like beet greens should be eaten within a week.

Handling-  Just prior to use, swish leaves in a large basin of lukewarm water.  After any grit has settled to the bottom, life the leaves out carefully.  Additional rounds of washing may be necessary.  If the sink  has dirt in it or if you sample a leaf and it tastes gritty, the greens probably need to be rinsed again.

How you prepare greens for cooking can make or break a dish.  It’s fine to leave the stems on small baby greens, but many greens (choi, chard,  kale) have thick stems that cook more slowly than the leaves.  If stems are not removed, you wind up with either soggy greens or raw stems.  Fold each leaf in half and slice out the stem De-stem several leaves, then stack them up and slice them diagonally into 1 inch-wide ribbons.  If you want to use the stems in your dish, slice them a quarter inch thick and begin cooking them before you add the greens.



Storage- Eggplant prefers to be kept at about 50 degrees F, which is warmer than most refrigerators and cooler than most kitchen counters.  Wrap unwashed eggplant in a towel (not in plastic) to absorb any moistrue and keep it in the vegetable bin of your refrigerator.  Used within a week, it should still be fresh and mild.

 Handling- Rinse eggplant in cool water and cut off the stem.  Many people like to peel, salt, and drain their eggplant to draw out any bitter flavor; however, bitterness develops only in eggplant that has been stored for a while, so with farm fresh specimens this is generally not necessary.  Many recipes cal for salting in ofder to make the vegetable less watery and more absorbent– much like draining tofu.  Salting is not an essential step, but it can greatly enhance the taste and texture of your dish and is well worth the extra effort.

 Eggplant’s thick skin can be difficult to cut.  Do so carefully with a sharp knife.  The shape of an eggplant determines how it is best prepared.  Slice a straight, narrow eggplant into rounds for grilling or broiling, and cut a rounded, bulbous eggplant into cubes for stews and stir-fries.




Our summer apples are in, and you guys are getting the cream of the crop. Jersey macs, related to the famous Mackintosh, are tart and tender. If you are a Mackintosh fan, you need not wait for them to ripen, these Jersey macs will keep you satisfied for now. Gravenstein apples are native to Denmark and were discovered in the 1600s as a chance seedling. These early guys are excellent for cooking and make fantastic cider and apple sauce.

Storage and Handling

Apples should be kept uncovered or in a perforated plastic bag in the refrigerator. Warm temperatures will cause apples to lose their crispness and flavor, so if they are kept out of the refrigerator, make sure it is in a cool, ventilated place far from direct sunlight. To prevent cut apples from turning brown, sprinkle with lemon juice or soak them in a bowl of ½ cup water and 2 tbsp lemon juice.



Corn is quintessential Americana, synonymous with BBQs, Summertime, and Grilling. There isn’t a red-checkered tablecloth on a picnic table that won’t see a bowl of these steaming ears. Sweet corn is not only tasty it also contains fiber, protein, vitamin C, thiamin, riboflavin, niacin, magnesium and phosphorous. Fun fact: there is one silk for every kernel of corn, on average there are 800 kernels in 16 rows on each ear of corn. Here at Applecrest we grow about 5 acres of corn, which at the height of the season will remove about 40 tons of carbon dioxide from the air, talk about goin’ green!

Storage and Handling 

Corn can be stored in its husk up to four days in the refrigerator but it will be at its sweetest the closer it is to the day it was picked. Corn can also be frozen. Boil your ears of corn for 4-6 minutes, cool in an ice bath, cut kernels off the cob, store in air tight container (bag or tupperware works), and stick in freezer. You’ll thank yourself on a cold February night, when you can taste these sun kissed kernels alongside your meatloaf and mashed potatoes.

Cook tips

Corn can be grilled, boiled, or roasted. Easily eaten directly off the cob, added to a salad, or frozen for later use.


Recipes of the Week!

  • Apple Slaw
  • Apple Cider Braised Chicken and Cabbage
  • Un-stuffed Cabbage Casserole
  •  Quick Radish Pickles
  •  Kale with Apples & Mustard
  • Swiss Chard Polenta Pizza
  • Chard and White Bean stew
  • Sweet Corn and Radish Salad
  • Miso-Glazed Eggplant
  • Eggplant Caponata
  • Maple-Apple Upside Down Cake
  • Oatmeal Brown Sugar Baked Apples


Apple Slaw

From Cookie and Kate

  • scant ¼ cup olive oil
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1 lime, juiced
  • 1 small purple cabbage, cored and sliced into small stripes (about 2 cups)
  • 8 radishes, stems and ends removed, finely sliced and coarsely chopped
  • 2 medium tart, crisp apple
  • loose ½ cup chopped cilantro
  • sea salt and pepper, to taste
  1. In a big bowl, whisk together the ingredients for the dressing: olive oil, mustard, honey and lime juice.
  2. Toss the chopped cabbage, radish and apple into the bowl. Use your hands to thoroughly toss the chopped ingredients with the dressing. Add salt and pepper, to taste.
  3. Cover and chill in the fridge for an hour. Mix in the chopped cilantro right before serving.


Apple Cider Braised Chicken and Cabbage

From Emeril

  • 1/2 pound applewood-smoked bacon, chopped
  • 3 pounds chicken thighs, trimmed of excess fat
  • 1/4 teaspoon ground allspice
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups chopped onion
  • 1 bulb of fennel, chopped, about 1 1/2 cups (reserve 1/4 cup chopped fennel fronds for garnish)
  • 2 apples, peeled and cut into 1/2-inch dice
  • 2 tablespoons fennel seeds
  • 3 pounds cabbage, cored and chopped into large pieces
  • 1/2 cup applejack, or other apple brandy
  • 1 to 2 cups apple cider, as needed
  • Grilled apples, optional, for garnish
  • Apple chips, optional, for garnish


  1. Add the bacon to a 6-quart or larger round Dutch oven set over medium-high heat and cook until fat is rendered and bacon is crispy, about 6 minutes. Remove bacon with a slotted spoon and set aside to drain on paper towels. Discard (or save for later use) all but 1 tablespoon bacon fat from pot.
  2. Season the chicken with the allspice, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken pieces, skin side down, to the pan (in batches if necessary), and cook until nicely browned, 3 to 4 minutes per side. Set aside.
  3. Add onion, chopped fennel, apples, and fennel seeds to the pan and cook, stirring frequently, for 5 minutes, then return bacon to pan. Increase heat to high and add half of the cabbage, the remaining 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until cabbage is slightly softened, about 5 minutes. Add remaining cabbage to pan and cook for 5 minutes longer. Stir in applejack and once evaporated, return chicken to pan, nestling it in the cabbage. Add apple cider as needed, to cover chicken, and bring to a boil. Reduce heat to low, cover, and simmer until the chicken is very tender, 50 minutes to 1 hour.
  4. Serve in shallow bowls with fennel fronds, grilled apples, and apple chips, if desired.


Un-stuffed Cabbage Casserole

From Gina’s

  • 2 tsp olive oil, divided
  • 1 lb. 95% lean ground beef
  • 1 large onion, chopped fine
  • 1 tbsp finely minced garlic
  • 1/2 tsp. dried thyme
  • 1 tsp sweet Hungarian Paprika
  • salt and fresh ground black pepper to taste
  • 1 1/2 heads green cabbage, coarsely chopped
  • 1 can (14.5 oz.) petite dice tomatoes with juice
  • 1 can (15 oz.) tomato sauce
  • 1/4 cup water
  • 2 cups cooked brown rice
  • 2 cups low-fat mozzarella cheese (Sargento)


Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. (My dish was 13″ x 10″)

Heat a large frying pan on medium heat; add ground beef and cook until it’s browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside. In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it’s hot and slightly thickened, about 15-20 minutes. While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces. Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges. Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Freezer friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.

 Quick Radish Pickles

From Gourmet

  • 6 oz radishes (about 7), quartered
  • 3 tablespoons rice vinegar (not seasoned)
  • 2 tablespoons sugar
  • 1 (1-inch) piece peeled ginger, cut into thin matchsticks (1 tablespoon)
  1. Toss radishes with 1 tsp salt in a bowl and let stand 30 minutes. Drain in a sieve but do not rinse.
  2. Heat vinegar with sugar in a small saucepan over medium-low heat, stirring, until sugar has dissolved. Remove from heat and add radishes, then stir in ginger. Transfer to a small bowl and marinate, chilled, at least 2 hours.


 Kale with Apples & Mustard

From Eating Well


  • 1 tablespoon extra-virgin olive oil
  • 1-1 1/2 pounds pounds kale, ribs removed, coarsely chopped (see Tip)
  • 2/3 cup water
  • 2 Granny Smith apples, sliced
  • 2 tablespoons cider vinegar
  • 4 teaspoons whole-grain mustard
  • 2 teaspoons brown sugar
  • Pinch of salt


  1. Heat oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, cover and cook, stirring occasionally, for 3 minutes. Stir in apples; cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes more.
  2. Meanwhile, whisk vinegar, mustard, brown sugar and salt in a small bowl. Add the mixture to the kale, increase heat to high and boil, uncovered, until most of the liquid evaporates, 3 to 4 minutes.

Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for this recipe, remove the tough ribs, chop or tear the kale as directed, then wash it—allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.\


Swiss Chard Polenta Pizza

From Macheesmo


  • 1 cup coarse polenta
  • 2 1/2 cups water
  • 1/2 cup milk
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 large bunch Swiss or rainbow chard, chopped
  • 1/2 medium yellow onion, diced
  • 1 Serrano pepper, minced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 6 ounces mozzarella cheese, grated
  • 2-3 ounces Asiago cheese, crumbled
  • Salt and pepper
  • Extra olive oil for drizzling


1) I like to start this recipe by lining a baking sheet with parchment paper and then drizzling it lightly with olive oil. The parchment paper isn’t essential, but if you don’t use it, make sure to oil your sheet well.

2) Bring water and milk to a slight simmer over medium heat with the salt. Whisk in the polenta and continue to stir until thick. Turn heat down to low and cook for 10-15 minutes until polenta is very thick.

3) Stir 1 tablespoon of olive oil into polenta.

4) Spread polenta out onto prepared baking sheet and spread it over the surface of the pan. It should be 1/3-1/2 inch thick ideally. You don’t want it too thin. It probably won’t make it all the way to the edges of the sheet and that’s fine.

5) Let polenta chill for at least 45 minutes.

6) Meanwhile, in a large skillet, add a drizzle of oil and onions. Cook for a few minutes over medium heat until soft. Then add pepper, garlic, and season with salt and pepper.

7) Roughly chop chard and rinse well, then add to skillet. Cook until chard is wilted, about five minutes. STir regularly to prevent burning of the garlic. Once the chard is wilted down, remove from heat.

8) Remove polenta from fridge and preheat oven to 425 degrees Fahrenheit. Bake polenta with nothing on it for 20 minutes to crisp it up.

9) Remove polenta, drizzle with olive oil and distribute mozz cheese evenly over the surface.

10) Then add on your chard and crumbled asiago (or manchego) cheese.

11) Add pizza back to the oven and bake for another 10 minutes. The edges should be lightly browned and crispy and cheese should be melted.

12) Slice and serve immediately! You probably won’t be able to actually pick up a slice. It’s a fork-style pizza.

Chard and White Bean stew

From Smitten Kitchen

1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned
3 tablespoons olive oil
1 cup (5 1/4 ounces) chopped carrots
1 cup (5 ounces) chopped celery
1 cup (4 1/4 ounces) chopped shallots, about 4 medium
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
2 cups (or more to taste) vegetable broth
1 cup pureed tomatoes (from a can/carton/your jarred summer supply)
Salt and freshly ground black pepper
3 fresh thyme sprigs
1 bay leaf
1 tablespoon sherry vinegar
Toasted bread slices, poached eggs (tutorial), chopped herbs such as tarragon, parsley or chives or grated Parmesan or Romano to serve (optional)

Bring medium pot of salted water to boil. Cook chard (or any heavier green; no need to precook baby spinach) for one minute, then drain and squeeze out as much extra water as possible. Coarsely chop chard.

Wipe out medium pot to dry it, and heat olive oil over medium. Add carrots, celery, shallots and garlic and saute for 15 minutes. Barber warns not to brown them but I didn’t mind a light golden color on them. Add wine (scraping up any bits that have stuck to the pot) and cook it until it reduced by three-fourths. Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add chard and cook for 5 minutes more. Remove thyme and bay leaf. Add more broth if you’d like a thinner stew and adjust salt and pepper to taste.

Serve as is drizzled with sherry vinegar. Or you can ladle the stew over thick piece of toasted country bread or baguette that has been rubbed lightly with half a clove of garlic, top that with a poached egg and a few drops of sherry vinegar and/or some grated cheese.


Sweet Corn and Radish Salad

From Mel’s Kitchen Cafe


  • 3 cups fresh corn kernels, about 3 large ears of corn that has been steamed or boiled
  • 6 radishes, thinly sliced
  • 1/2 jalapeno, seeded and ribs removed, finely chopped
  • 3 tablespoons fresh lime juice
  • 2-4 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons olive oil
  • Salt and pepper to taste


  1. Combine the corn, radishes, jalapeno, lime juice, cilantro, and olive oil together in a medium bowl. Give it a good toss. Season with salt and pepper to taste.
  2. Serve immediately or refrigerate, covered, until ready to serve.

Miso-Glazed Eggplant

From Busy in Brooklyn

1 eggplant
1 tbsp sesame oil
3 tbsp white miso
1 tsp sugar
1 tsp soy sauce
1 tbsp sake
1 tbsp mirin
1 tsp sesame seeds
1/4 cup scallions, thinly sliced


Preheat oven to 400. Cut eggplant in half lengthwise. Using a small knife, score four or five diagonal cuts into the eggplant flesh, taking care not to cut through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern. Brush the eggplant with sesame oil and sprinkle with salt. Bake, cut-size-up for 30 minutes. Remove the eggplant from the oven and turn it cut-side-down. Bake an additional 20 minutes.

While the eggplant is roasting, prepare the glaze. Put the miso, sugar, soy sauce, sake and mirin in a pan and bring to a simmer. Whisk the glaze and cook for several minutes, until thickened,

Remove eggplant from oven and turn cut-side-up. Brush the eggplant generously with miso glaze. Return to the oven and broil 3-5 minutes until caramelized.

Garnish the eggplant with sesame seeds and scallions. Serve immediately.



From The Italian Dish

2 pounds of eggplant, cubed (about 3 medium eggplant)
2 tablespoons kosher or sea salt
1/4 cup plus 2 tablespoons extra virgin olive oil
1 large onion, chopped
1-1/2 cups crushed San Marzano tomatoes (I use Cento Passata)
1/2 cup green Italian olives (I use Cento nocellara olives), sliced *
1/2 cup chopped celery
3 tablespoons capers packed in salt, rinsed
1/4 cup red wine vinegar  (or to taste)
2 tablespoons sugar (or to taste)
freshly ground black pepper
chopped fresh basil
2 hard boiled eggs, quartered for garnish


Place the cubed eggplant in a colander and toss well with the salt.  Let the eggplant sit for about an hour. Do not rinse the eggplant.  Preheat the oven to 400 degrees F.

Place the eggplant on a rimmed baking sheet (I line mine with foil for easy cleanup).  Toss with 2 tablespoons of the olive oil and roast for 25 minutes.

Meanwhile, in a large fry pan, saute the chopped onions in 1/4 cup of olive oil, gently, for about 5 minutes.  Add the crushed tomatoes and simmer for about 5 minutes. Add the olives, celery, capers, vinegar and sugar and gently simmer for about 15 minutes.  Add the roasted eggplant and stir until blended.  Add pepper to taste.

To serve, add chopped fresh basil and serve with hard boiled eggs and some crusty bread.  Or use as a side dish for fish or chicken.  You can serve this hot or at room temperature.  It lasts several days in the fridge.

* to slice whole olives, remove the pit by smashing the olive
with the flat part of a knife.  The pit will then be easy to remove and
you can slice the olives.

Maple-Apple Upside Down Cake

From Food & Wine

  • 1 cup pure maple syrup
  • 3 Granny Smith apples—peeled, cored and cut into eighths
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 3/4 cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/3 cups sugar
  • Crème fraîche, for serving
  1. Preheat the oven to 350°. Butter and flour a 10-inch round cake pan. In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.
  2. In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl.
  3. Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1 1/2 hours, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.
  4. Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with crème fraîche.



Oatmeal-Brown Sugar Baked Apples

From The Kitchn

Serves 4, easily multiplied for larger crowds

4 apples
1/4 cup brown sugar (dark or light)
1/4 cup old-fashioned rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch cloves
1 tablespoon butter, divided in four
1 cup hot water

Optional extras: orange zest, lemon zest, grated ginger, candied ginger, raisins or other dried fruit, chopped nuts, cream cheese, mascarpone, peanut butter, nutella
To serve: ice cream, crème fraîche, whipped cream, coconut whipped cream

Pre-heat oven to 375°F with a rack in the lower-middle position.

Remove the core of the apples, cutting to within a half inch of the bottom of the apple and creating a well roughly 3/4-inch wide. This is easy to do with an apple corer, but can also be done with a melon baller, grapefruit spoon, or a paring knife.

Mix the brown sugar, oatmeal, cinnamon, nutmeg, cloves, and any extras in a bowl. Divide this mixture between the apples, packing the wells firmly.

Arrange the apples in a baking dish (like an 8×8 Pyrex dish), and top each one with a pat of butter. Pour the water into the bottom of the dish and cover loosely with aluminum foil.

Bake for 20 minutes and remove foil. Continue baking uncovered until the apples are soft and the brown sugar has melted into a syrup, an additional 20 to 30 minutes. You can test the apples by poking a paring knife through the oatmeal mixture and into the interior of the apple; it should slide into the apple easily with no resistance. The skin on the apples will also become wrinkled and soft by the end of cooking.

Serve with a scoop of ice cream, crème fraîche, or whipped cream. Leftovers will keep for up to a week and can be reheated in the microwave or eaten cold.



As a reminder, part of the fun of being a member of a CSA is collaborating with your community, so always feel free to post cooking suggestions or feedback on recipes that we post, or favorite recipes of your own that you’d like to share.


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