August 15, 2017
by Admin
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What to Expect – Week #13, Season 21

***Please be aware that there is NO CSA Pick-Up NEXT WEEK, August 24th, per our scheduled “summer break”***

As for this week, August 17th, here’s what we expect to receive in our harvest!

  • Pear Tomatoes
  • Basil
  • Yellow Filet Beans (Large shares only)
  • Cucumbers
  • Green Onions
  • Herbs

Guerra Gardens:

  • Tomatoes
  • Chard
  • Kale

Youth Farm Program:

  • Peppers

Please keep in mind that the harvest is subject to change based upon weather and crop conditions (we want to make sure you get the best stuff!), but this is our farmer’s best educated guess as to what they’ll be harvesting for us this Thursday.

August 9, 2017
by Admin
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What to Expect – Week 12, Season 21

  • Slicing Tomatoes
  • Sun Gold Tomatoes
  • Eggplant
  • Basil

Hartland Natural Farm:

  • Cucumbers
  • Potatoes
  • Mixed Greens

Guerra Gardens:

  • Squash
  • Peppers
  • Tomatoes

Colebrook Garden:

  • Pears

Please keep in mind that the harvest is subject to change based upon weather and crop conditions (we want to make sure you get the best stuff!), but this is our farmer’s best educated guess as to what they’ll be harvesting for us this Thursday.

August 2, 2017
by Admin
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What to Expect – Week 11, Season 21

  • large Tomatoes
  • Swiss chard
  • Squash
  • Peppers
  • Garlic
  • Cherry/Grape Tomato mix
  • Juliet Tomatoes
  • Basil

Please keep in mind that the harvest is subject to change based upon weather and crop conditions (we want to make sure you get the best stuff!), but this is our farmer’s best educated guess as to what they’ll be harvesting for us this Thursday.

August 1, 2017
by Admin
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Frittata

Frittata

This is an extremely adaptable recipe – you can throw in your favorite cheese, protein, vegetables, and a wide range of greens.  Just keep the base egg mixture the same, and be sure there’s enough of it to bind your add-ins together.  

Ingredients:

  • 8 large Eggs
  • 1/2 cup Whole Milk
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 cup shredded Swiss Cheese (optional)
  • 1 lb Greens (Swiss Chard, Kale, Spinach, etc.), chopped
  • 3 Tbsp Olive Oil
  • 1 large Onion, diced
  • 3 cloves Garlic, minced
  • 6oz Sundried Tomatoes, finely chopped
  • 4oz Crumbled Goat Cheese (optional)

Preparation:

  1. Preheat oven to 350F
  2. In a large bowl, whisk together eggs, milk, salt, pepper, and swiss cheese.
  3. In a large cast iron skillet, saute your greens until just wilted. Set aside on a paper towel to drain and dry.
  4. Heat olive oil in the skillet, add diced onions and cook until translucent (about 5 minutes). Add in garlic and saute until fragrant, about a minute more. Stir in sundried tomatoes and wilted greens.
  5. Pour egg mixture into skillet, mixing with ingredients, and sprinkle goat cheese on top.
  6. Cook on stove top until edges start to pull away from the skillet, about 7-9minutes. Remove from stovetop and put into the oven for 18-20 minutes, until mixture is set. It shouldn’t jiggle, and a knife inserted into the middle should come out clean.

August 1, 2017
by Admin
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Shitake Swiss Beef Stuffed Squash

Shitake Swiss Beef Stuffed Squash

Supplied by Kickshaws Kitchen, original recipe from www.wholesomeyum.com

Ingredients:

  • 3 large Summer Squash (yellow squash, magda squash, and/or zucchini)
  • 1 tsp Olive Oil
  • 1/2 large Sweet Onion, chopped
  • 4oz Shiitake Mushrooms, chopped
  • 4 cloves of Garlic, minced
  • 1lb ground Beef
  • 3/4tsp Sea Salt (plus more for sprinkling)
  • 1/2tsp Black Pepper
  • 2Tbsp Sour Ceram
  • 3/4cup Swiss Cheese, shredded

Preparation:

  1. Preheat the oven to 400F. Line a baking sheet with foil or parchment paper.
  2. Slice the squash lenth-wise. Use a melon baller or small spoon to partially hollow out the seedy center of each squash half.
  3. Arrange the squash on the lined baking sheet, cut side up. Sprinkle lightly with sea salt. Bake 15-20 minutes, until almost fully softened.
  4. Meanwhile, heat olive oil in a skillet over medium heat. Add onions and saute about 7-10 minutes, stirring occasionally, until translucent and slightly browned. Add shiitake mushrooms and garlic. Saute 5-7 minutes, stirring occasionally, until the mushrooms are slightly browned and reduced in size.
  5. Turn the heat up to medium high. Add the ground beef to the skillet. Season with sea salt and black pepper. Saute 7-8 minutes, breaking up the pieces with a spatula or spoon, until the beef is browned and the onions are caramelized.
  6. Remove from heat. Stir in sour cream and half o the shredded Swiss cheese. Spoon the filling into the squash halves.
  7. Bake for 10 minutes, until the squash is cooked through and the filling is bubbly. Turn the oven to broil. Sprinkle the remaining shredded Swiss cheese evenly on top of the squash boats. Broil 3 minutes, until the cheese is melted and browned.

Kickshaws Kitchen provides our 2017 CSA Season members with a weekly recipe which utilizes most of the vegetables featured in our harvest for that week. Additional ingredients may be purchased at Kickshaws Kitchen at 101 William St. in Downtown Fredericksburg.

July 31, 2017
by Admin
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Salt & Vinegar Fingerling Potatoes

Salt & Vinegar Fingerling Potatoes

A great simple side to go along with any main dish from www.umamigirl.com, supplied by Kickshaws Kitchen

Ingredients:

  • 1lb Fingerling Potatoes, sliced lengthwise to 1/4inch thickness
  • 2 cups distilled White Vinegar
  • Extra Virgin Olive Oil
  • Sea Salt
  • Pepper

Preparation:

  • In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with towels.
  • Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato sliced onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes, then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.

Kickshaws Kitchen provides our 2017 CSA Season members with a weekly recipe which utilizes most of the vegetables featured in our harvest for that week. Additional ingredients may be purchased at Kickshaws Kitchen at 101 William St. in Downtown Fredericksburg.

July 31, 2017
by Admin
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Swiss Chard Gratin

Swiss Chard Gratin

By Kickshaws Kitchen

Ingredients:

  • 2 bunches Swiss Chard leaves, chopped (about 8 cups packed)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp unsalted Butter, plus more for the baking dish
  • 1 cup low-fat Milk
  • 2 Tbsp all-purpose Flour
  • 1/4 tsp fine Sea Salt
  • 1/4 cup shredded Parmesan Cheese
  • 1 Tbsp dry Whole Wheat Bread Crumbs
  • 1/4 tsp ground black pepper

Preparation:

  • Preheat the oven to 350F
  • Place chard leaves in a saucepan with the 1 cup of water and cook over medium heat until leaves are just tender. Drain, reserving 1/4cup of the cooking liquid. Set chard aside.
  • In the same saucepan, heat olive oil and butter over medium heat. When the butter has melted, whisk in the flour until blended. Whisk constantly for 1 minute. Slowly whisk in the milk and reserved cooking liquid. Continue cooking and stirring until the sauce thickens, 3 to 5 minutes. Season with salt and pepper and stir in half of the grated cheese.
  • Stir in the cooked shard and transfer to a buttered 9×9 inch baking dish. Sprinkle with remaining cheese and breadcrumbs. Bake until hot and bubbling, about 20 minutes. Serve immediately.

 

Kickshaws Kitchen provides our 2017 CSA Season members with a weekly recipe which utilizes most of the vegetables featured in our harvest for that week. Additional ingredients may be purchased at Kickshaws Kitchen at 101 William St. in Downtown Fredericksburg.

July 31, 2017
by Admin
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Crispy Apple & Kholrabi Salad

Crispy Apple & Kholrabi Salad

Original from CookieandKate.com, Supplied by Kickshaws Kitchen

This is a fantastic way to enjoy some of our summer produce raw – which means you don’t lose any nutrients, and also don’t have to heat up your kitchen!

Ingredients:

  • 2 small Kholrabi (about 1 pound), cut into matchsticks about 1/4″ wide
  • 1 large Honeycrisp apple (about 1/2 pound), cored and cut into matchsticks about 1/4″ wide
  • 1/3 cup grated Gouda cheese (optional)
  • 1/4 cup Tarragon leaves
  • 3 Tbsp toasted Sunflower seeds
  • Lemon zest, to taste
  • 1-2 Tbsp Olive Oil
  • 1-2 Tbsp Lemon Juice
  • Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

Preparation:

  • In a large serving bowl, combine the kholrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (at least half a small lemon’s worth, or more).
  • Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.

Kickshaws Kitchen provides our 2017 CSA Season members with a weekly recipe which utilizes most of the vegetables featured in our harvest for that week. Additional ingredients may be purchased at Kickshaws Kitchen at 101 William St. in Downtown Fredericksburg.

July 25, 2017
by Admin
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What to Expect – Week 10, Season 21

Please keep in mind that the harvest is subject to change based upon weather and crop conditions (we want to make sure you get the best stuff!), but this is our farmer’s best educated guess as to what they’ll be harvesting for us this Thursday.

Blenheim Organic Gardens:

  • Sungold Tomatoes
  • Mixed Tomatoes
  • Basil

Hartland Natural Farm:

  • Fingerling and/or Yukon Gold Potatoes
  • Eggplant

Guerra Garden:

  • Green Cabbage
  • Magda and/or Zucchini Squash
  • Natalie Sweet Peppers
  • Thyme

July 19, 2017
by Admin
0 comments

What to Expect: Week 9, Season 21

Blenheim Organic Gardens:

  • Zucchini
  • Sungold Tomatoes

Green Thumb Growers:

  • Carrots
  • Kohlrabi

Cardinal Apiaries:

  • Honey

Guerra Gardens:

  • Tomatoes
  • Peppers
  • Beets
  • Chard
  • Thyme

Youth Farm Program:

  • Herbs or flowers

Please keep in mind that the harvest is subject to change based upon weather and crop conditions (we want to make sure you get the best stuff!), but this is our farmer’s best educated guess as to what they’ll be harvesting for us this Thursday.