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FarmShare CSA Newsletter, week of July 14th, 2015

What’s Happening on the Farm:

Our Flowers have popped! This week we begin Cut-Your-Own Flowers for Locavores and Flower and Herb Share members. If you are either of these, be sure to bring a little extra time with you when you come to pick-up you share, in order to go and cut your bouquet and herbs for the week. We will provide picking baskets and shears.

What’s in this week’s box?


Green Beans-Provider, Jade, Concessa,

Beets-Red Ace, Merlin, Moneta, and Guardsmark Chioggia

Broccoli- Bay Meadows, Diplomat

Radish-Crunchy Royal

Head Lettuce- One of these varieties: Red Leaf, Green Leaf, Green or Red Bib, Red or Green Romaine, Red or Green Oak Leaf

Greenhouse Tomatoes- Rebelski, Geronimo, Trust

Zucchini-Raven, Dunja





Storage, handling and general cooking tips…

Green Beans

This tasty bean is among one of the only ones that can be enjoyed fresh, plus it packs a punch full of benefits! Green beans are an excellent source of folate, fiber, and  potassium. Surprisingly, green beans are also full of cancer fighting carotenoids. Toss it in with your salad, stir fry with some oil, or steam to go along with your chicken and rice.

Storage and Handling

Store unwashed fresh beans pods in a plastic bag kept in the refrigerator crisper. Whole beans stored this way should keep for about seven days. Wash in cold water right before using. Trim and cut the ends off right before using.

Cook tips

Use raw beans for dipping, (we love it with hummus) or in with your salad. Build a composed Salad Nicoise and combine with boiled potatoes and tuna. Marinate in your favorite dressing and saute with garlic to make a tasty side for dinner.



Storage – If your beets still have greens attached, cut them off, leaving an inch of stem. Keep these greens unwashed and refrigerated in a closed plastic bag. Store the beet roots, with the rootlets (or “tails”) attached, unwashed, in a plastic bag in the crisper bin of your refrigerator. They will keep for several weeks, but their sweetness diminishes with time; so try to use them within a week.

Handling – Just before cooking or consuming, scrub beets well and remove any scraggly leaves and rootlets.  If your recipe calls for raw beets, peel them with a knife or vegetable peeler, then grate or cut them according to your needs.

Try baking beets at 350-400 degrees, wrapped in tin foil, for an hour or until they are easily pierced with a fork.  Cut the tops and bottoms off and the skin should easily slip off. Why not add some other root vegetables to the dish along with olive oil, garlic, herbs, and salt. Beets can also be boiled–45 minutes to an hour depending on size, they  should easily pierce when done. Plunge them directly into cold water after boiling and the skins will slip right off. Then slice and top with fresh lime juice. Please don’t miss the opportunity to have your kids taste beets! They are chock full of fiber, vitamins (lots of Bs and C!), minerals (iron, magnesium), and antioxidants. Plus, they look beautiful on the plate.




Wrap broccoli loosely in a plastic bag and keep it in the vegetable bin of your refrigerator. Don’t use an airtight bag, because broccoli continues to respire after being harvested and needs some room to breather. It keeps for over a week but is firmest and tastiest if used within a few days.


Part of eating sustainably involves tolerating a few bugs on your produce. Broccoli in particular sometimes comes with innocuous friends tagging along in its depths. Immediately before cooking, soak your broccoli, head down, in cold, salted water (1 teaspoon salt to 8 cups of water) for 5 minutes. Any critters will float to the top. If you soak your broccoli in salt water and then store it, it will become too rubbery and wilted to enjoy. So wait until the last minute to salt and soak it.

After cutting or breaking off the florets, don’t discard the stem. Sliced stems are juicy, crunchy, and perfectly edible wherever the florets are called for. If the skin on the stem is particularly thick, you can remove it with a paring knife or vegetable peeler before adding the stem to your dish.



Storage- Remove radish or turnip 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, turnips and radishes deteriorate quickly. Store them dry and unwashed in a plastic bag in the refrigerator. Young turnips and most radishes should keep for a week. Black radishes will keep slightly longer.

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.



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 temperatures (a cool entryway) will help to preserve the fruit. Contrary to our common practice in the US, storing in a refrigerator 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.



 Storage– Un-waxed farm-fresh zucchini and summer squash respire through their skins, so they need to be refrigerated as soon as possible. Store them unwashed in a perforated plastic bag in the vegetable bin, or refrigerate them in a sealed plastic container that you’ve lined with a kitchen towel. In the refrigerator they keep for about a week and a half.

 Handling– Rinse under cool running water to remove any dirt or prickles; then slice off the stem and blossom ends. According to the specifications of your recipe, slice the vegetable into rounds, quarters, or chunks.

Handle zucchini with care as they are easily damaged.

Cook tips

Zucchini is wonderful steamed, sautéed, grilled or stuffed and baked. You can also cut uncooked zucchini into strips and serve it as an appetizer, or dice and grate it into a salad. Overcooked zucchini will end up as mush. To salvage it, make soup!


Lettuce, Salad Greens and Mesclun:

Storage- Store unwashed lettuce, greens or mesclun in a plastic bag in the refrigerator. To store lettuce or greens that you have already washed and dried, roll the leaves loosely in a kitchen towel, put the towel in a plastic bag, and place the package in the vegetable crisper bin. Wet greens will wilt quickly, so make sure they are good and dry before refrigerating them. If you have a salad spinner, wash and spin the greens before refrigerating them. Eat mesclun mix within three or four days, and use lettuce within a week.

Handling- Salad greens are fragile, so make sure to be gentle with them.  For lettuce, slice the head at the base to allow the leaves to separate from each other.  Tear your leaves into smaller more manageable pieces for use.  Lettuce, greens and mesclun mix can be washed by swishing them around in a basin of cold water.  If you see a lot of dirt settling in the water, wash them again, until they’re nice and clean.  The best way to dry your greens is in a salad spinner if you’ve got one, or if not, you can always pat them dry with a towel.

Cook Tips- Salad greens taste great lightly braised or stir-fried, but keep an eye on them, as they cook very quickly.

Try adding salad greens into sandwiches, tacos, burritos, omelets, or whatever else you can think of!

Salad greens are a great addition to quiches, lasagna, and other baked dishes, wanna green up your pizza? It’s great on top, right after you pull it out of the oven.

Our mesclun mix isn’t that spicy: a combination of peppery arugula, mustards, mizuna and some tat soy. These greens are great as a pizza topping, on top of an egg and toast, or simply added to your daily salad.



Store- Our producer, Pete & Gerry’s, recommends storing the eggs in a refrigerator, reason being that they wash their eggs before sending them to market. This makes them slightly more porous and in turn the eggs age a little faster.

FYI-You may be wondering why there is a discrepancy between eggs and refrigeration around the world. Well, we did too and did some research. In the US, industry standards are to wash the eggs before sending them out, in order to lower the risk of transmitting diseases. That’s not to say that local small scale egg producers’ eggs aren’t clean, but they probably haven’t been subjected to a pressure wash.


Recipes of the Week!

Take a fancy foodie picture with your Applecrest fruit and veggies? Let us know and post it on Facebook or Instagram or Twitter with #applecrest !

  • Zucchini Butter
  • Roasted Beet and Broccoli Slaw
  • Crispy Broccoli with Lemon and Garlic
  • Grilled Summer Squash with Green Beans and Quinoa
  • Quick Radish Pickles
  • Salad of Edible Radish and Beet Greens
  • Blueberry, Beet and Feta Salad
  • Nigel Slater’s Extremely Moist Chocolate Beet Cake
  • Blueberry Shortcake


Super Easy and Delicious Zucchini Butter (or Marmalade)

Makes about 2 cups. Recipe fromJennie Cook.

2 pounds zucchini, more or less*
1/4 cup olive oil or butter, if you prefer
2 minced shallots, garlic, or combination of both
Salt and pepper

Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.

In a deep skillet, heat the olive oil/butter. Sauté the shallots briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the marmalade for added flavor.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.

Enjoy on toast, or as a side dish all summer long!

*Feel free to add extra zucchini. It may take a little longer to cook, but this recipe keeps well and can be stored in the refrigerator for about a month.


 Roasted Beet and Broccoli Slaw


  • 2 large beets
  • 2 stems from broccoli, peeled (save the florets for another dish).
  • ¼ cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • Kosher salt
  • Freshly ground white pepper
  • ½ cup red onions, sliced thinly


  1. Preheat oven to 425°F.
  2. Wrap beets in aluminum foil and roast for 1-1.5 hours. They are done when they are easily pierced with a fork or knife but should still be firm. You can do this step way ahead of time. We often throw beets in the oven when its on for other purposes and then just keep the roasted beets in the fridge for a day or two until  ready to use them.
  3. When beets are cool, shred them through the large grater side of a box grater. Do the same with the broccoli stems.
  4. Slice the onions.
  5. Stir together the oil, vinegar, and sugar, and season to taste with salt and pepper.
  6. Toss together the dressing and the veggies. Chill in the fridge for at least an hour before serving. It is even better the next day.


Crispy Broccoli with Lemon and Garlic

From Smitten Kitchen 

(Check out her website, some of the best & tastiest recipes we’ve ever used have come from her adaptations. Bonus: she’s super witty and funny!)

Serves 2 as a side

1 pound fresh broccoli
3 tablespoons olive oil, divided
1/2 teaspoon coarse or kosher salt
A few pinches of pepper flakes, to taste
Finely grated zest of half a lemon, or more to taste
1 large or 2 small garlic cloves, minced
Juice of half a lemon, or more to taste, to finish

Heat oven to 425°F (220°C).

Prep your broccoli: Wash broccoli well — seriously, there is always a stem-colored worm hidden in the florets when I buy organic or from a farmer’s market, hooray for fewer pesticides! — and pat dry. Slice straight through the broccoli stem(s) as close to the crown of florets as possible. The crown should naturally break into several large florets, and you can cut these down into more manageable chunks. I find that less mess is made and less broccoli rubble is lost when I cut not down through the florets tops to halve chunks but up through the attached stems. (See 2nd photo above.) After cutting through the stem, I use my hands to break the floret the rest of the way in two. Don’t let the stems go to waste. I peel off the tough outer skin and knots and cut the stems into 1/2-inch segments; they cook up wonderfully this way, and at the same speed as the florets.

Drizzle the first tablespoon of oil over your baking sheet or roasting pan and brush or roll it around so it’s evenly coated. In a large bowl, toss prepared florets and stems with remaining olive oil, garlic, pepper flakes, salt and lemon zest until they’re evenly coated. Spread broccoli in an even layer in prepared pan.

Roast for 20 minutes, then use a spatula to flip and move pieces around for even cooking. Roast another 10 to 15 minutes, checking every 5, until broccoli is toasty and as crisp as you like it. (As you can see, we like a serious char on ours.)

From the oven, taste a floret for seasoning and add more salt and pepper flakes if needed. Shower with fresh lemon juice and eat immediately, as-is or follow one of the adventures below.


Quinoa with Grilled Summer Squash & Green Beans


1 cup uncooked quinoa (or brown rice, orzo or other favorite small grain)
2 cups water
Pinch of salt
2 large zucchini and/or summer squash, sliced
1 1/2 cups green beans, ends snapped off
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic minced
Salt and black pepper, to taste
1/3 cup freshly chopped basil leaves
Extra balsamic vinegar and olive oil, for drizzling over dish, optional
Salt and pepper, to taste
1/3 cup Parmesan cheese, for garnish, optional


  1. First, using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
  2. While the quinoa is cooking, place the zucchini, yellow squash, and green beans in a large bowl. In a small bowl, whisk together balsamic vinegar, olive oil, and garlic. Pour balsamic dressing over the vegetables and toss until vegetables are well coated. Season vegetables with salt and pepper, to taste.
  3. Heat grill to medium-high heat. Place the vegetables in a grill basket. If you don’t have a grill basket, spread out the vegetables on a large sheet of aluminum foil. Add a top sheet of foil and crimp the edges of the sheets together to make a packet. Place on the hot grill and cook until tender crisp, about 10 minutes. Remove the vegetables from the grill.
  4. Place the cooked quinoa in a large bowl. Add the grilled summer squash, green beans, basil, and stir. Drizzle with extra balsamic vinegar and olive oil, if desired. Season with salt and pepper, to taste. Garnish dish with Parmesan cheese, if using. Serve warm.


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.
  3. Enjoy on salad, or with cured meats and cheeses, use as a garnish in a martini or Bloody Mary.

 Salad of Edible Radish and Beet Greens

From White on Rice Couple


  • about 1 pound greens- any combinations of radish, beet or lettuce. Remove any tough stems or central veins. Washed and dried.
  • 1/4 cup sliced carrots or radishes
  • 2 tablespoons white wine vinegar
  • 2 tablespoons dry vermouth
  • 2 teaspoons dijon mustard
  • 2 teaspoons soy sauce
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/3 cup grapeseed, olive or salad oil
  • optional accompaniments- tomatoes, toasted almonds, walnuts, croutons


  1. In a medium bowl or mason jar, combine all ingredients together except for greens, vegetables and accompaniments
  2. In bowl, whisk ingredients together well. In mason jar, close lid tightly and shake well until all ingredients are combined
  3. Toss into greens, then top with accompaniments.

Blueberry, Beet and Feta Salad

From A Thought for Food


1 bunch beets (red, pink, or golden all work)
1 pint (2 cups) blueberries
1/2 cup feta
3 basil leaves, chiffonade
1 1/2 tablespoons extra virgin olive oil
2 teaspoons lemon juice
3/4 teaspoon lemon zest
Salt and pepper, to taste


  1. Put the beets to a pot of water and bring to a boil.  They are finished cooking when a sharp knife goes into one easily. Run cold water over the beets and let sit until cool enough to handle.  Once they have cooled enough, they can be peeled.
  2. Quarter the beets (or cut smaller if the beets are larger) and transfer to a bowl.  Add the blueberries and feta to the bowl.
  3. In a separate bowl, whisk together the olive oil, lemon juice, and lemon zest.  Pour over the salad and toss to combine.
  4. Season with salt and pepper and sprinkle basil on top. Drizzle a little honey on top and serve.


Nigel Slater’s Extremely Moist Chocolate Beet Cake

Serves 8

  • 8 ounces fresh beets
  • 7 ounces fine dark chocolate (70%)
  • 1/4 cup hot espresso
  • 3/4 cup + 2 tablespoons butter
  • 1 cup + 2 tablespoons all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 3 tablespoons good quality cocoa powder
  • 5 eggs
  • Scant 1 cup superfine sugar
  • Crème fraîche and poppy seeds, to serve
  1. Lightly butter an 8-inch springform cake pan and line the base with a round of baking parchment. Heat the oven to 350 degrees F.
  2. Cook the beets, whole and unpeeled, in boiling unsalted water. Depending on their size, they will be tender within 30 to 40 minutes. Young ones may take slightly less. Drain them, let them cool under running water, then peel them, slice off their stem and root, and process in a blender or food processor until a coarse purée.
  3. Melt the chocolate, broken into small pieces, in a small bowl set over a pot of simmering water. Don’t stir.
  4. When the chocolate looks almost melted, pour the hot espresso over it and stir once. Cut the butter into small pieces — the smaller the better — and add to the melted chocolate. Push the butter down under the surface of the chocolate with a spoon (as best you can) and leave to soften.
  5. Sift together the flour, baking powder and cocoa. Separate the eggs, putting the whites in a large mixing bowl. Stir the yolks together.
  6. Now, working quickly but gently, remove the bowl of chocolate from the heat and stir until the butter has melted into the chocolate. Let sit for a few minutes, then stir in the egg yolks. Do this quickly, mixing firmly and evenly so the eggs blend into the mixture. Fold in the beets. Whisk the egg whites until stiff, then fold in the sugar. Firmly but gently, fold the beaten egg whites and sugar into the chocolate mixture. A large metal spoon is what you want here; work in a deep, figure-eight movement but take care not to over-mix. Lastly, fold in the flour and cocoa.
  7. Transfer quickly to the prepared cake pan and put in the oven, decreasing the hea immediately to 325 degrees F. Bake for 40 minutes. The rim of the cake will feel spongy, the inner part should still wobble a little when gently shaken. Test with a cake tester or toothpick too — if it is still gooey in the center, continue baking just until moist crumbs cling to the tester.
  8. Set the cake aside to cool (it will sink a tad in the center), loosening it around the edges with a thin icing spatula after half an hour or so. It is not a good idea to remove the cake from its pan until it is completely cold. Serve in thick slices, with crème fraîche and poppy seeds.

Blueberry Shortcakes Recipe

From Savory Sweet Life

Shortcake ingredients and directions:

2 cups All Purpose Flour

1 Tbsp baking powder

4 Tbsp sugar

1/2 tsp salt

4 Tbsp cold unsalted butter, cut into cubes

3/4 cup heavy cream

1 egg slightly beaten

1 tsp. of vanilla

zest of 1 lemon

Preheat oven to 400 degrees. Place the flour, baking powder, sugar, salt, and butter in a food processor. Pulsate everything in 3-second intervals until everything resembles course meal. If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal.

Transfer everything to a large bowl. Stir in heavy cream, egg, vanilla, and lemon zest mixing the dough by hand until it forms into a uniformed and slightly moistened dough. On a floured surface, scoop out half the dough and form a ball. Flatten the dough until your disk is approx. 3/4″ in height. Press down the outside of the dough circle so the center is slightly taller.

Cut each circle in quarters. You should have enough dough to make 8 shortcakes total. Bake for 15 minutes on a baking sheet lined with parchment paper or on an ungreased cookie sheet.  Remove shortcakes from baking sheet and cool on a wire rack. While shortcakes are cooking, prepare blueberry sauce and whipped cream.

Blueberry shortcake sauce ingredients and directions:

2 cups frozen blueberries-can use fresh as well

1 cup sugar

1/4 cup water

fresh juice from 1 lemon

Cook blueberries, sugar, water, and lemon juice on medium-high heat for 5 minutes stirring occasionally.

Whipped cream ingredients and directions:

1 cup of heavy whipped cream

1/4 cup of sugar

1 tbl. of vanilla extract

In a medium bowl, make a batch of sweetened whipped cream by whipping heavy cream, sugar, and vanilla with a hand mixer or Kitchenaid until your cream has formed peaks.

Assembling the shortcakes

Slice each shortcake in half horizontally. Place the bottom half on a plate. From there layer everything. Start by adding a couple tablespoons of blueberry sauce on top of the cut side of the biscuit. Next add a dollop of whipped cream and then place the other half of the biscuit on top. Finish the shortcake off with a couple more tablespoons of blueberry sauce and then a dollop of whipped cream. Optional garnish: Place a small mint sprig on top. Enjoy!

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 |