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FarmShare CSA Newsletter, week of September 16th, 2014

What’s in this week’s box?


Mini Cabbage

Swiss Chard


Head of Lettuce

Butter & Sugar Corn

Roma Tomatoes

Red & Yellow Beefsteak Tomatoes

Cocktail Tomatoes







**Quick Note about deliveries: Occasionally what we plan on putting in the boxes for the week change by the time delivery actually comes around. This is affected by several factors: weather can quickly and ruthlessly destroy a crop, what we thought was a completely ready row of carrots (for example) is only in fact half ready, miscommunication between the CSA Coordinator and the Veggie manager, etc.

In the end, as a CSA member know that these are normal occurrences and that there is the occasional discrepancy from the emailed list  of box contents. Thank you!


Storage, handling and general cooking tips…



Storage– Cabbage is cleverly self-packaged.  Just stick dry, unwashed cabbage in the refrigerator, preferably in the vegetable bin.  The outer leaves may eventually get floppy or yellowish, but you can remove and discard them to reveal fresh inner leaves.  Cabbage can keep for more than a month.  Once it’s cut, seal it in a plastic bag and continue to refrigerate it; it will keep for several weeks.
To freeze cabbage: Cut into coarse shreds and blanch for 2 minutes in boiling water. Remove, drain, and chill. Pack into airtight containers and freeze up to one year. Once thawed, frozen cabbage will only work well in cooked applications. Cooked cabbage may be refrigerated in a covered container for up to four days



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.


Cooking Greens (Kale, Swiss Chard, Beet Greens, Bok Choi)

 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.



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.



The sun-loving tomato’s arrival could mean only one thing—Summer is definitely here! This delectable, heart healthy summer fruit, beyond being a palate pleaser is fantastic in so many ways. Tomatoes can be eaten raw, stewed, sun dried, in soup, as a snack, with balsamic vinegar and fresh mozzarella, chopped into salsa, on sandwiches and burgers. The possibilities are endless.

FYI-Tomato paste will remove chlorine from hair, especially if you have blond hair and the recent heat wave has turned you into a pool diving mermaid and your locks are now greenish.

Did you know that tomatoes are thought to originate in Peru where their Aztec name “xitomatl’ means “plump thing with a navel”.


Tomatoes bruise easily, so handle them with care. Wash and dry your tomatoes before storing. Unless you’re planning to store your tomatoes for over a week, a windowsill, counter-top or bowl, stem side down, works fine. If you know you won’t use them in the next few days, then lower ter is not otherwise recommended, as the cooler temperatures can reduce flavor and cause mushiness and mealyness. Your fresh-picked tomatoes will last longer on the kitchen counter than store-bought ones anyways, which are probably a few days old when you get them.


Recipes of the Week!

  • Rolled Kale and Chard with Feta and Olives
  • Savory Kale, Corn, & Feta Galette
  • Homemade Sauerkraut in a Mason Jar
  • Roasted Cabbage and Apples with Italian Sausage
  • Stewed Cabbage, Tomatoes, and Peppers
  • Israeli CousCous with Chard
  • Kenyan-Style Kale and Tomatoes
  • Apple, Raspberry, and Almond Cake

  • Buttermilk Peach Pudding

How to make frozen roasted tomato preserves

1. Wash and dry your tomatoes.
2. Preheat your oven to 375 degrees if using a convection oven and 400 degrees if not.
3. Set up a work area with the following:

  • Your washed and cleaned tomatoes
  • Pans lined with aluminum foil that have been greased on the top side with olive oil
  • A fine-mesh colander set atop a large bowl
  • A cutting board
  • A knife

4. Remove any blemishes or bruises from the tomatoes and then cut each one in half.

5. Gently squeeze the tomato halves into the colander so the seeds fall inside.
6. Set the tomato halves on the lined baking sheets, cut side up.
7. Sprinkle extra virgin olive oil, kosher or sea salt, freshly ground black pepper, and freshly minced or dried oregano or basil onto your tomatoes.
8. Bake for 50 minutes if using a convection oven or 1 hour if not (or until the tomatoes are cooked through, being careful not to burn them).
9. When the tomatoes have only ten minutes to go, place the juice from the bowl into a pot and slowly boil with some salt and pepper for about five minutes.
10. Remove the pans from the oven and scrape the tomatoes into a small pile using a wooden spatula and then spoon them into a large bowl.

11. Add in the cooked tomato juices and stir.
12. Let cool until room temperature and then ladle into quart-sized freezer bags that have been labeled with the date and contents.

13. Set bags in the freezer until ready to use


Rolled Kale and Chard with Feta and Olives

About 8 large kale and/or chard leaves

8 ounces feta cheese

2 tblsp olive oil, plus oil for drizzling

2 tblsp minced garlic

salt and fresh ground pepper

1/2 cup dry white wine, veggie stock, or water

1 cup chopped ripe tomato

1/2 cup chopped kalamata olives

1 sm. red onion, minced for garnish

1. Cut each half of each kale or chard leaf off the stems; reserve the stems. Be careful to keep leaves intact so you have at least a dozen long, wide ribbons. Roughly chop the stems. Cut feta into sticks about 2 inches long and as thin as you can without crumbling.

2. Put 2 tbsp of oil into a deep skillet or casserole with a tight fitting lid over medium high heat. Add the garlic and the chopped stems scand sprinkle with salt and pepper. Cook, stirring occasionally, until the stems just begin to soften, about 5 minutes. Remove from heat.

3. Lay out a ribbon of kale, put a piece of cheese on the end and roll it up loosely. Put it in a pan on top of the garlic and stems. Repeat until all the ribbons and cheese are used, nestling rolls in next to each other in a single layer. Pour the wine over all and top with tomatoes and olives. Return the pan to med-high heat. When the liquid starts to boil, cover and turn the heat down to med-low.

4. Cook, undisturbed for 10 minutes, then check and make sure the kale is tender and the cheese is hot. Garnish with the onion and several grinds of black pepper. To serve, carefully scoop the rolls out and top with some of the bits of vegetables and pan juices. Pass more olive oil at the table for drizzling.


Savory Kale, Corn, & Feta Galette

From White on Rice Couple

Dough Ingredients

  • 2 cups (250g) flour
  • ½ cup (1 stick / 113g) cold unsalted butter, cut into ½-inch (12-mm) pieces
  • 1 teaspoon salt
  • 1 egg
  • ¼ cup (60ml) cold water
  • heavy cream, for brushing crust

Filling Ingredients

  • 2 tablespoons olive oil
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 bunches kale, de-stemmed and chopped
  • 2 ears of corn, shucked (about 2 cups)
  • 1/2 teaspoon minced dill
  • 1/2 teaspoon Kosher or sea salt
  • fresh cracked black pepper, to taste
  • 6 ounces (170g) feta cheese crumbled


Line two baking pans with parchment paper.

    1. In a bowl, pinch together the flour, butter, and salt with your fingertips until most of the big chunks of butter are flattened or broken up.
    2. In another bowl, whisk the egg with the ice water until combined. Incorporate the egg mixture into the flour until the mixture binds together and forms a rough ball (you may need to gently knead the ball to incorporate the last of the flour).
    3. Divide the ball in two, roll each half into a ball, and then flatten each ball into a disk. Wrap each disk in plastic wrap and chill for 30 minutes.

Preheat the oven to 375°F.

  1. Heat a large skillet over medium heat. Add oil, onions, and garlic and cook until light brown and soft, about 2 minutes.
  2. Stir in the kale and corn, and then cook until the kale is softened and wilted, about 3 minutes. Season with salt and pepper. Allow kale/corn mixture to cool for 15 minutes. Stir in the feta cheese.
  3. On a floured surface, roll the dough disks out to a circles slightly larger than 10 inches (25-cm) in diameter. Place each disk on a lined sheet pan.
  4. Divide the filling mixture between the two dough circles, starting in center and spreading outwards, leaving about 1 1/2 inches of the outer rim of dough uncovered. Fold the edges of the dough over the filling. Brush the crust with heavy cream.
  5. Bake for about 35 minutes, or until the crust is golden. Serve warm or at room temperature.

Homemade Sauerkraut in a Mason Jar

From The Kitchn

 Makes 1 to 1 1/2 quarts

What You Need

1 medium head green cabbage (about 3 pounds)
1 1/2 tablespoons kosher salt
1 tablespoons caraway seeds (optional, for flavor)

Cutting board
Chef’s knife
Mixing bowl
2-quart widemouth canning jar (or two quart mason jars)
Canning funnel (optional)
Smaller jelly jar that fits inside the larger mason jar
Clean stones, marbles, or other weights for weighing the jelly jar
Cloth for covering the jar
Rubber band or twine for securing the cloth


  1. Clean everything: When fermenting anything, it’s best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You’ll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
  2. Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
  3. Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first, it may not seem like enough salt, but gradually, the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you’d like to flavor your sauerkraut with caraway seeds, mix them in now.
  4. Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.→ Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
  5. Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
  6. Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevent dust or insects from getting in the jar.
  7. Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
  8. Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
  9. Ferment the cabbage for 3 to 10 days: As it’s fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There’s no hard and fast rule for when the sauerkraut is “done” — go by how it tastes.While it’s fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don’t eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
  10. Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.

Recipe Notes

  • Sauerkraut with Other Cabbages: Red cabbage, napa cabbage, and other cabbages all make great sauerkraut. Make individual batches or mix them up for a multi-colored sauerkraut!
  • Canning Sauerkraut: You can process sauerkraut for longer storage outside of refrigeration, but the canning process will kill the good bacterias produced by the fermentation process. See this tutorial from the National Center for Home Food Preservation for canning instructions.
  • Larger or Smaller Batches: To make larger or smaller batches of sauerkraut, keep same ratio of cabbage to salt and adjust the size of the container. Smaller batches will ferment more quickly and larger batches will take longer.
  • Hot and Cold Temperatures: Do everything you can to store sauerkraut at a cool room temperature. At high temperatures, the sauerkraut can sometimes become unappetizingly mushy or go bad. Low temperatures (above freezing) are fine, but fermentation will proceed more slowly.


Roasted Cabbage and Apples with Italian Sausage

From Bon Appetit

  • 1/2 head cabbage, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 medium apple, sliced
  • 2 sprigs thyme
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1 lb fresh spicy turkey sausage (or any sausage of your preference)
  • Crusty bread (for serving)
  1. Preheat oven to 400°. Toss cabbage, onion, apple, thyme sprigs, vinegar, 1 Tbsp. oil, and 1/4 cup water in a 13×9″ baking dish; season with salt and pepper and roast, covered, until cabbage is wilted and softened, 35–45 minutes.
  2. Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium high heat. Cook sausages until browned and cooked through, 10–12 minutes. Add to cabbage during last 10 minutes of cooking, tossing to coat. Serve with bread.


Stewed Cabbage, Tomatoes, and Peppers

From The Immigrant’s Table

  • 1-2 onions
  • 1-2 red, yellow or orange bell peppers (if no peppers handy, its ok to omit them)
  • 1 small or medium head of cabbage
  • 4 cloves of garlic
  • 1 can tomato paste, or 4-5 tomatoes, in season.
  • 2 tsps dry oregano or basil (if using fresh, 2 Tbs)
  • 1 tsp of salt
  • ½ tsp chili flakes (or more, to taste)
  • 1 Tb sugar
  • 1 Tb vinegar (white wine, apple cider. or regular)
  • Chopped parsley, cilantro, or chives, to taste (optional)
  1. Slice onions and peppers into thin strips.
  2. Sauté onions on medium heat for 5-10 mins, until they become translucent. Add peppers, sauté another 10 mins, until pepper strips and onions start to caramelize, stirring occasionally.
  3. Chop garlic coarsely. Add to pan, sauté for 2 more minutes.
  4. Chop cabbage head into fine strips. Add to pan, stir to mix with other ingredients, cover with lid, and sauté on medium heat for 15 minutes. Every 5 minutes or so, check that the cabbage and peppers aren’t sticking to the bottom, and give the pan a good stir.
  5. If using fresh tomatoes, chop them finely and let them cook without adding the spices for 10 minutes on medium-high heat. If using tomato paste, add spices right away and let cook, uncovered, for another 15 minutes.
  6. Taste, and adjust flavors as necessary.


Israeli CousCous with Chard

From The Kithn

1 3/4 cup chicken or vegetable broth
1 1/4 cup or Israeli couscous
Drizzle olive oil
3 large cloves garlic
1 teaspoon whole white cumin
1 dried red chili pepper (optional)
4 cups chopped chard
1/4 cup chicken or vegetable broth
1 teaspoon coarse salt
1 tablespoon balsamic vinegar

Heat the broth to boiling in a small saucepan. Stir in the grains and lower the heat to a simmer. Cover and cook for about 10-14 minutes. Remove the lid and set aside.

Heat the olive oil in a large, heavy skillet over medium-low heat. Sliver the garlic and cook it on low heat with the cumin and chili pepper until soft and fragrant. Don’t let it brown.

Add the chopped chard and turn the heat to medium. Saut’ for about 5 minutes, or until it is beginning to wilt. Add the cooked couscous and the 1/4 cup of broth. Cook for another five minutes, stirring, until the broth has cooked off and the chard is fully wilted.

Add salt to taste, and vinegar, and serve.


Kenyan-Style Kale and Tomatoes

From Whole Foods

  • 2 teaspoons expeller-pressed canola oil
  • 1 yellow onion, chopped
  • 1 jalapeño, seeded and finely chopped (optional)
  • 3 ripe but firm tomatoes, chopped
  • 2 bunches kale or collard greens (about 1 pound total), ribs removed, leaves thinly sliced
  • 2 tablespoons lemon juice
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper

Heat oil in a large pot over medium heat. Add onion and jalapeño (if using) and cook, stirring often, until softened and golden brown, 7 to 8 minutes. Add tomatoes and cook until collapsed and juicy, about 10 minutes more.

Add kale, 1/2 cup water, lemon juice, salt and pepper, toss once or twice, cover and simmer, stirring occasionally, until kale is tender, 10 to 15 minutes. Spoon into bowls and serve.

Apple, Raspberry, and Almond Cake

  • Granulated sugar, for pan
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • ¾ cup packed light-brown sugar
  • ½ cup coconut-almond milk (you can use just almond or just coconut milk)
  • 2 large eggs
  • 3 apples (about 1½ pounds), peeled, cored, and cut into 8 wedges
  • 1 cup (1/2 pint) raspberries
Crumble topping:
  • 2 tablespoons packed light-brown sugar
  • 2 tablespoons cold unsalted butter,cut into pieces
  • 3 tablespoons slivered almonds
  • ¼ teaspoon ground cinnamon


  1. Preheat oven to 375 degrees.
  2. Spray with cooking spray or butter a 9-inch springform pan, and dust with granulated sugar.
  3. In one Large bowl whisk together flour, baking powder, and salt in a bowl.
  4. In a medium bowl whisk together melted butter, ¾ cup brown sugar, milk, and eggs in another bowl.
  5. Whisk butter mixture into flour mixture.
  6. Spread batter evenly into prepared pan.
  7. Arrange apple wedges over batter, and sprinkle with raspberries.
  8. Gently press fruit into batter.
Crumble topping:
  1. In a small bowl combine brown sugar, cinnamon, almonds and sprinkle over fruit. Dot with 2 tablespoons butter.
  2. Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes.
  3. Let cool before removing from pan.


Buttermilk Peach Pudding

From Southern Living

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 3 1/2 peaches, peeled and coarsely chopped (about 1 1/2 lb.)
  • 1 cup buttermilk
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 ripe peaches, peeled and sliced (about 1 lb.)
  • Vanilla ice cream


  1. Preheat oven to 350º. Sift together first 7 ingredients; sift again.
  2. Process chopped peaches in a food processor or blender until smooth. (Yield should be 2 cups puree.) Stir in buttermilk.
  3. Beat butter and sugar at high speed with a heavy-duty electric stand mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add peach mixture, and beat until well blended.
  4. Layer sliced peaches in a greased 13- x 9-inch pan.
  5. Fold flour mixture into butter mixture. Pour batter over sliced peaches in pan. Place pan in a large roasting pan, and add boiling water to roasting pan to a depth of 1 inch.
  6. Bake at 350º for 50 minutes or until set. (Pudding will still be moist.) Serve warm or cold with ice cream.

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