The Gentleman Farmer

News and Blog

Posted 9/17/2015 8:28am by Jessica and Dominic Green.


Plum, or cooking, tomatoes
 
 
This will be the last week you receive sweet corn this season - only you can say whether that's a good thing or a bad thing!? Personally, I do like sweet corn. But I don't need bucket-loads of it. Farmer Tom, of "Tom's Farm" in Huntley IL, has been able to provide us with his wonderful sweet corn for 8 weeks this season. Corn is notoriously difficult to grow organically. The "Corn Earworm" is actually the caterpillar of a small moth that slowly eats it's way through the ear from the top down. We don't particularly like providing our customers with produce from other farms, especially when that produce is not organic. But, this being the midwest, for corn we make a special exception..!
 
 
"Coxes Orange Pippin", Nichols Farm apples

This week we are also supplementing picking cucumbers from Tom. We have some lovely dill in our fields, but no cucumbers, and it seemed a shame to not be able to pair them. If you've never tried making your own dill pickles, please see below for instructions...

 

D'Avignon French breakfast radishes
 

You will still find lots of wonderful vegetables from our own fields in this weeks box! Potatoes of varying colours, cooking plum tomatoes, kohlrabi, and the return of fall radishes. This variety is called "D'Avignon", a breakfast radish from southern France.

Enjoy!

 


 

Pick up Info: 

FARM FRIDAY September 18th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday September 19th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday September 20th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

773-450-8898 Dom's cell 


 

Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact Nicole@gentleman-farmer.com

 


In this week's box:
 
Apples (Nichols Farm, Marengo IL)  - Try making Cinnamon & Apple Granola (recipe in last week's recipe section)!
 
Sweet Corn (Tom's Farm, Huntley IL, non-orgainic & non-gmo) - A recipe for Fresh Corn Risotto with Wild Rice and Pancetta is provided below.
 
Lettuce
 
Potatoes 
 
Plum Tomatoes - A Baked Parmesan Tomato recipe can be found in last week's recipe section.
 
Onions 
 
Radishes - Fresh Breakfast radishes this week.  We have included a recipe for French Breakfast Radishes, Bacon & Greens!
 
Tokyo Bekana - Looks like lettuce. It has a nice sweet flavor with the crunchy crisp texture.
 
Kohl Rabi -  A recipe for Creamy Kohlrabi and Potato Soup is below.
 
Green Beans 
 
Pickling Cucumbers (Tom's Farm, Huntley IL)-  Learn How To Make Dill Pickles in the recipe section!
 
Dill  
 
 

 
Recipes!!
*denotes CSA produce item
 
Makes 2 pint jars
 
Ingredients

1 1/2 pounds pickling cucumbers*
4 garlic cloves, peeled and smashed
2 teaspoons dill seed or 3 to 4 heads fresh dill*
1/2 teaspoon red pepper flakes, optional
1 cup cider vinegar
1 cup water
1 1/2 tablespoons pickling salt or kosher salt

Equipment
Chefs knife
Cutting board
2 wide-mouth pint jars with lids
Large pot, if canning

Instructions

  1. Prepare the jars: If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize the jars and their lids. If you are planning to make refrigerator pickles, simply washing the jars and lids is fine.
  2. Prepare the cucumbers: Wash and dry the cucumbers. Trim away the blossom end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the pickles whole, cut them into spears, or slice them into coins, as preferred.
  3. Add the spices to the jars: Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars: 2 smashed cloves, 1 teaspoon dill seed or 1-2 heads fresh dill, and 1/4 teaspoon red pepper flakes per jar.
  4. Pack the pickles into the jars: Pack the pickles into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.
  5. Bring the pickling brine to a boil: Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You might not use all the brine.
  6. Remove air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
  7. Tighten the lids: Place the lids over the jars and screw on the rings until tight.
  8. Optional — Process the pickles for longer storage: For longer storage, place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.
  9. Cool and refrigerate: Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store the pickles in the fridge. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
  10. Storing canned pickles: Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks. 

Recipe Notes

  • Dilly beans and other pickles: Many other summer vegetables can be pickled following this method — green beans (aka dilly beans), okra, garlic scapes, etc. Experiment to find your favorites!
  • Crisp texture: If your pickles are softer than you'd like, read this post on 5 Ways to Give Your Pickles Better Texture.
  • Other flavors: Dill isn't all you can make! Swap out the dill seed for tumeric, black peppercorns, mustard seeds, or any other spices that sound good to you.
  • Making a larger batch: Keep the ratio of vinegar, water, and salt the same, and make enough to top off all your jars of pickles.
 

French Breakfast Radishes, Bacon & Greens

Serves 2

6 ounces dried perciatelli, bucatini, or spaghetti
Several large bunches large French breakfast radishes, greens included*
4 strips bacon
2 tablespoons olive oil
1/3 cup freshly grated Pecorino Romano

Bring a large pot of salted water to a boil. Cook the pasta 12 minutes, until just tender. Separate the radishes from the greens and slice enough radishes 1/8-inch thick to yield 1 cup. Measure out 3 cups of packed radish greens and coarsely chop. Cut the bacon into 1/3-inch strips. Cook in a very large sauté pan over high heat for 3 minutes, until the fat is rendered and the bacon is soft, not crispy. Add the oil, chopped radish leaves, and sliced radishes. Cook over high heat until the greens wilt and the radishes soften, 5 minutes.

Drain the pasta; add to the pan and cook 2 minutes. Toss with half the cheese, lots of coarsely cracked black pepper, and salt. Sprinkle with the remaining cheese.

 
 
Creamy Kohlrabi and Potato Soup 

-1 large kohlrabi (or 1-2 small), cubed*
-3 medium sized potatoes (or another boiling variety), cubed*
-6 T. unsalted butter
-1 c. of milk or more if needed
-1 small onion, chopped*
-2 cloves of roasted garlic
-Sea Salt, to taste
-White pepper, to taste
-2 T. finely chopped winter savory (can substitute with thyme or thyme + dash of sage or mint)

Place water in a stock pot.

Peel Kohlrabi and potatoes and cut into cubes.  Lightly salt the water. Add kohlrabi and potatoes to the pot and boil. Once fork tender, remove from heat and drain the water.  Cover pot and let it sit for 5 minutes allowing excess moisture to be absorbed by the vegetables. Add 4 tbsp of butter and cover pot.

In the meantime, add the 2 tbsp of unsalted butter to a saucepan and saute the onion until golden.  Add the roasted garlic to the onion and cook for an additional 3 minutes. Set aside.

In a small pot bring the milk to a boil. Remove from heat.

In a high speed blender, add all ingredients except milk. Cover and puree.  Add milk as needed to achieve your desired consistency.

Transfer pureed soup to a heat resistant container and keep it warm in the oven until ready to serve.

Recipe from Purple Rain Vineyard.

 
Fresh Corn Risotto with Wild Rice and Pancetta
 
Ingredients:
 
  • 14 - ounce can reduced-sodium chicken broth
  • tablespoons butter
  • tablespoons olive oil
  • ounces pancetta, chopped
  • large onion, finely chopped (1 cup)*
  • 1 1/4 cups uncooked arborio rice
  • cup dry white wine or chicken broth
  • 1/4-1/2 teaspoon crushed red pepper 
  • 1 1/2 cups fresh corn kernels*
  • cup cooked wild rice (see tip below)
  • 1/2 cup freshly grated Parmesan cheese (2 ounces)
  • tablespoons butter, cut into pieces
  • 1/2 teaspoon ground black pepper 
  • Shaved Parmesan cheese
  • Snipped fresh flat-leaf Italian parsley 

Preparation:

  1. In a medium saucepan, bring broth to boiling. Reduce heat to low and cover to keep warm.
  2. Meanwhile, in a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.
  3. Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.
  4. Slowly add 1 cup of the simmering broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)
  5. Stir in corn, cooked wild rice, the 1/2 cup cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.
  6. Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved cheese and parsley. 
* To cook wild rice, rinse 1/2 cup wild rice, lifting the rice with your fingers to clean thoroughly; drain. In a small saucepan, combine wild rice and 1 cup water. Bring to boiling; reduce heat. Cover and simmer about 40 minutes, without stirring, or until rice is tender and most of the liquid is absorbed. If needed, drain. Makes about 1-1/4 cups.
 
 

 
Last Week's Recipes!!
*denotes CSA produce item
 
 
Ingredients:
 
  • 1 small cantaloupe or other variety of melon*
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon finely slivered fresh mint leaves
  • 1/4-1/3 cup lemon juice, depending on the sweetness of the melon
Preparation:
  1. Cut melon in half; remove and discard the seeds. Scoop out the flesh and transfer to a food processor. Puree until smooth; measure 1 1/3 cups puree and transfer to a small bowl. (Reserve any remaining puree for another use, such as a smoothie.)
  2. Pour water into a small saucepan, add sugar and bring to a boil over high heat. Stir in mint and immediately remove from the heat. Let stand for 1 minute.
  3. Stir the mint syrup and lemon juice into the cantaloupe puree. Pour the mixture into 8 individual popsicle molds or small (2-ounce) paper cups.
  4. Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm. Dip the molds briefly in hot water before unmolding.
 
Nutrition:
Makes 8 Per serving- 45 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrates; 1 g protein; 1 gfiber; 10 mg sodium; 160 mg potassium.
 
 
 
 
Ingredients:
 
  • 4 tomatoes, halved horizontally*
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 4 teaspoons extra-virgin olive oil
Preparation:
 
  1. Preheat oven to 450° F.
  2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Nutrition: Makes 4 serving - Per serving -  91 calories; 6 g fat (2 g sat, 4 g mono); 4 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 g fiber; 375 mg sodium; 363 mg potassium.

 
 
Ingredients:
  • 2 to 2 ½ pounds Swiss chard, stemmed and washed thoroughly*
  •  Salt
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, minced or pressed
  • ¼ cup chopped fresh herbs, preferably a combination of dill and parsley, or 1 teaspoon each dried thyme and oregano
  • 3 large eggs, beaten
  • 4 ounces feta cheese, crumbled
  •  Freshly ground pepper
  • 12 sheets phyllo pastry plus 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing
Preparation:
 
  1. Bring a large pot of generously salted water to a boil while you stem and wash the greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind. Fill a bowl with ice water. When the water comes to a boil, add the chard and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside.
  2. Preheat the oven to 375ºF. Oil or butter a 10-inch tart or cake pan (I like to use a ceramic dish for this). Heat the olive oil in a large skillet over medium heat and add the onions. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat.
  3. Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. If you are not using phyllo dough for this, remove 2 tablespoons of the beaten eggs, for brushing the crust, and crumble or blend in the feta. Toss with the greens, and season to taste with salt and pepper.
  4. Line the pie dish with two-thirds of the dough, or with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. For pie dough, roll out the other piece of the dough and place over the filling. Crimp the bottom and top edges together, then pinch an attractive fluted edge all the way around the rim of the pie. Brush the top with the beaten egg you set aside, and make a few slashes in the top crust so that steam can escape as the pie bakes.
  5. Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.
 
Nutrition: 363 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 gramscarbohydrates; 3 grams dietary fiber; 3 grams sugars; 12 grams protein; 109 milligrams cholesterol; 757 milligramssodium
 
 
Ingredients:
 
  • 2 cups rolled oats 
  • 1/2 cup uncooked (washed) quinoa or buy the pre-washed kind
  • 1 cup almonds (we used a mixture of whole & slivered) 
  • 1/2 cup seeds (we used combination of sunflower & pumpkin seeds)
  • 1/2 cup shredded coconut 
  • 2 tsp ground cinnamon 
  • 1/2 tsp ground nutmeg 
  • 1 large apple, diced*
  • 1/4 - 1/2 cup unsweetened apple sauce 
  • 3 tbsp coconut oil  
  • 2-3 tbsp raw GENTLEMAN FARMER honey*
  • 1 tsp vanilla extract

Preparation:

  1. Preheat oven to 320° F (160° C) and line baking tray with baking paper. 
  2. Mix all dry ingredients (except apple, apple sauce, coconut oil, honey) in large mixing bowl. 
  3. Combine diced apple, apple sauce, coconut oil & honey. 
  4. Add ‘wet’ mixture to the dry ingredients, stirring well to ensure all of the dry ingredients are well coated. 
  5. Spread evenly on lined baking tray and bake for 10-15 minutes. Stir well to avoid clusters forming, and bake for another 10-15 minutes or until golden brown. Check regularly to avoid burning. 
  6. Allow the mixture to cool completely before storing your granola. Store in airtight container for up to a week, without the apple, you should be able to store for up to a month.  

 

Posted 9/10/2015 7:17am by Jessica and Dominic Green.

 

Dana and Pattie, Worker Bees extraordinaire, harvesting parsley

I hope each and every one of you received your honey in your boxes over the past 2 weeks, and that you enjoyed it as much as we did. Many of you bought extra jars, and the remainder we sold at market. And just like that, 8 gallons of honey is gone - stirred into tea, spread on toast - hats off to our hard-working bees!

Scott washing carrots

Keeping 150 families happy with the contents of their boxes each week is an almost futile challenge. Hold back on kale, and half rejoice while the other half mourn. Put it in 10 boxes throughout the season and those reactions are flipped - sometimes you just can't win! Last year we had a bumper crop of eggplant - purple, white, heirloom Rosa Bianca - and everyone received plenty. Too much, some might say. This year, all of our nightshades have struggled, eggplant included, and this week marks the first - perhaps only time, that eggplant is included in the share.
 
You will find one of either a purple, white, Chinese, Japanese, or Italian heirloom variety - all can be used with any eggplant recipe.

Enjoy!

 

- Dominic 





Pick up Info: 

FARM FRIDAY September 11th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday September 12th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday September 13th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

773-450-8898 Dom's cell 


 

Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact Nicole@gentleman-farmer.com

 


In this week's box:
 
 
Early Fall 'Beacon' Apples (Nichols Farm, Marengo IL)  - Try making Cinnamon & Apple Granola (recipe below)!
 
Sweet Corn (Tom's Farm, Huntley IL, non-orgainic & non-gmo) - Great for Sweet Corn and Swiss Chard Gratin! Recipe can be found in last week's recipe section.
 
Red Cabbage - Great for Braised Red Cabbage and Apples (Recipe can be found in last week's recipe section).
 
Lettuce
 
Potatoes - A recipe for Rainbow Potato Roast is provided.
 
Musk Melon (Tom's Farm) - similar to cantaloupe. For a cool treat try making Melon Ice Pops (recipe below)!
 
Tomatoes - A recipe for Baked Parmesan Tomatoes is provided.
 
Onions 
 
Swiss Chard - Try making Greek Swiss Chard Pie!
 
Peppers (mix)
 
Eggplant 
 
Mixed Colored Carrots 
 

 
Recipes!!
*denotes CSA produce item
 
 
Ingredients:
 
  • 1 small cantaloupe or other variety of melon*
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon finely slivered fresh mint leaves
  • 1/4-1/3 cup lemon juice, depending on the sweetness of the melon
Preparation:
  1. Cut melon in half; remove and discard the seeds. Scoop out the flesh and transfer to a food processor. Puree until smooth; measure 1 1/3 cups puree and transfer to a small bowl. (Reserve any remaining puree for another use, such as a smoothie.)
  2. Pour water into a small saucepan, add sugar and bring to a boil over high heat. Stir in mint and immediately remove from the heat. Let stand for 1 minute.
  3. Stir the mint syrup and lemon juice into the cantaloupe puree. Pour the mixture into 8 individual popsicle molds or small (2-ounce) paper cups.
  4. Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm. Dip the molds briefly in hot water before unmolding.
 
Nutrition:
Makes 8 Per serving- 45 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrates; 1 g protein; 1 gfiber; 10 mg sodium; 160 mg potassium.
 
 
 
 
Ingredients:
 
  • 4 tomatoes, halved horizontally*
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 4 teaspoons extra-virgin olive oil
Preparation:
 
  1. Preheat oven to 450° F.
  2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Nutrition: Makes 4 serving - Per serving -  91 calories; 6 g fat (2 g sat, 4 g mono); 4 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 g fiber; 375 mg sodium; 363 mg potassium.

 
 
Ingredients:
  • 2 to 2 ½ pounds Swiss chard, stemmed and washed thoroughly*
  •  Salt
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, minced or pressed
  • ¼ cup chopped fresh herbs, preferably a combination of dill and parsley, or 1 teaspoon each dried thyme and oregano
  • 3 large eggs, beaten
  • 4 ounces feta cheese, crumbled
  •  Freshly ground pepper
  • 12 sheets phyllo pastry plus 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing
Preparation:
 
  1. Bring a large pot of generously salted water to a boil while you stem and wash the greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind. Fill a bowl with ice water. When the water comes to a boil, add the chard and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside.
  2. Preheat the oven to 375ºF. Oil or butter a 10-inch tart or cake pan (I like to use a ceramic dish for this). Heat the olive oil in a large skillet over medium heat and add the onions. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat.
  3. Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. If you are not using phyllo dough for this, remove 2 tablespoons of the beaten eggs, for brushing the crust, and crumble or blend in the feta. Toss with the greens, and season to taste with salt and pepper.
  4. Line the pie dish with two-thirds of the dough, or with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. For pie dough, roll out the other piece of the dough and place over the filling. Crimp the bottom and top edges together, then pinch an attractive fluted edge all the way around the rim of the pie. Brush the top with the beaten egg you set aside, and make a few slashes in the top crust so that steam can escape as the pie bakes.
  5. Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.
 
Nutrition: 363 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 gramscarbohydrates; 3 grams dietary fiber; 3 grams sugars; 12 grams protein; 109 milligrams cholesterol; 757 milligramssodium
 
 
Ingredients:
 
  • 2 cups rolled oats 
  • 1/2 cup uncooked (washed) quinoa or buy the pre-washed kind
  • 1 cup almonds (we used a mixture of whole & slivered) 
  • 1/2 cup seeds (we used combination of sunflower & pumpkin seeds)
  • 1/2 cup shredded coconut 
  • 2 tsp ground cinnamon 
  • 1/2 tsp ground nutmeg 
  • 1 large apple, diced*
  • 1/4 - 1/2 cup unsweetened apple sauce 
  • 3 tbsp coconut oil  
  • 2-3 tbsp raw GENTLEMAN FARMER honey*
  • 1 tsp vanilla extract

Preparation:

  1. Preheat oven to 320° F (160° C) and line baking tray with baking paper. 
  2. Mix all dry ingredients (except apple, apple sauce, coconut oil, honey) in large mixing bowl. 
  3. Combine diced apple, apple sauce, coconut oil & honey. 
  4. Add ‘wet’ mixture to the dry ingredients, stirring well to ensure all of the dry ingredients are well coated. 
  5. Spread evenly on lined baking tray and bake for 10-15 minutes. Stir well to avoid clusters forming, and bake for another 10-15 minutes or until golden brown. Check regularly to avoid burning. 
  6. Allow the mixture to cool completely before storing your granola. Store in airtight container for up to a week, without the apple, you should be able to store for up to a month.  

 

 
 

 
Last Week's Recipes!!
 
*denotes CSA produce item
 
 
Ingredients:
 
  • Extra-virgin olive oil
  • 1 generous bunch Swiss or rainbow chard, stemmed and washed*
  • 2 large garlic cloves, minced
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  •  Black pepper
  • 3 eggs
  • ½ cup milk
  • 2 to 3 ounces Gruyère, grated (1/2 to 3/4 cup), to taste
  •  Kernels from 2 cooked ears sweet corn (1 1/2 to 2 cups)*
  • 1 ounce Parmesan, grated (1/4 cup)
Preparation:
 
    1. Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
    2. Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
    3. Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
    4. In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with remaining olive oil.
    5. Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.
Tip:
Blanched chard and cooked corn will keep up to 4 days in the refrigerator, and cooked gratin will keep for 3 to 4 days.
 
Nutrition makes about 6 servings:
 
194 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 10 grams protein; 111 milligrams cholesterol; 200 milligrams sodium
 
 
 
 Ingredients:
 
  • 1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips*
  • 2 tablespoons canola oil
  • 1 small onion, thinly sliced*
  • 2 apples cored and sliced*
  •  About 1/3 cup balsamic vinegar
  • ¼ teaspoon ground allspice
  •  Salt
  •  freshly ground pepper to taste

Preparation:

  1. Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
  2. Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

Tip

  • Advance preparation:This dish tastes even better the day after you make it, and it will keep for five days in the refrigerator. Reheat gently.

 

Nutrition makes 6 servings:

142 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 2 grams protein; 120 milligrams sodium

 

Rainbow Potato Roast

Ingredients:
 
  • 1 garlic clove, cut in half
  • 1 ½ pounds mixed white, yellow, purple, red and/or sweet potatoes, peeled if desired and cut in 1-inch pieces*
  • 2 teaspoons chopped fresh sage
  • 3 tablespoons extra virgin olive oil
  • 1 ounce Parmesan, grated (1/4 cup) (optional)
Preparation:
 
  1. Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
  2. Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
  3. Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.

Tip

  • Advance preparation: These are best when sizzling and crispy from the oven but they can be reheated if you need to make them ahead.
 
Nutrition makes 4 servings:
 
266 calories; 10 grams fat; 1 gramsaturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 3 grams protein;111 milligrams sodium
 
*recipe adapted - original recipe used Collard Greens
 
Ingredients:
 
1 large bunch of Brussel Sprout Plant tops, leaves stripped from the stems and washed*
1-2 tablespoons olive oil
1 sprig plus 1 teaspoon of fresh rosemary, leaves stripped and chopped
1 medium onion, finely diced*
1 large carrot, cut into a small dice
1 medium potato or other waxy potato, cut into a small dice*
1 clove garlic, chopped
2 cups cooked baby lima or other white beans (cannellini or Great Northern), plus their broth or 1 (14-ounce) can, drained and rinsed well, plus ½ cup fresh water
2¼ quarts (9 cups) low-sodium vegetable or chicken stock, or water
1 tablespoon chopped flat-leaf parsley
 
Preparation:
 
1. Pull the leaves from their stems. Cut the leaves into bite-sized pieces. Set aside.
 
2. In a large Dutch oven, heat the oil over a medium-high flame until it starts to ripple. Add the rosemary. Let it sizzle for a moment, then add the onion, carrot and potato. Mix well.
 
3. Turn the heat down to medium-low. Cover and sweat the vegetables for 8-10 minutes or until they are soft and the onion is slightly golden. Stir every so often to prevent sticking or burning.
 
4. Turn the heat up to medium high. Add the chopped garlic. Stir and cook for another 2 minutes until you start to smell its aroma. Add the Brussel sprout tops and stir-fry until they start to wilt and soften.
 
5. Add the stock and beans, plus their liquid if home-cooked. The beans and vegetables should be well covered with liquid but not drowned. Add a little extra water if needed. Bring the soup to a boil. Partially cover and turn the heat down to low. Simmer, stirring from time to time, for 20-25 minutes or until the greens are very tender.
 
6. Adjust seasoning, then cook 5 minutes more. Mash some of the beans against the sides of the pan to thicken the soup slightly. Stir in the chopped parsley and remaining rosemary. Cook 1 minute, then turn off the heat. Let the soup sit, covered, for 5 minutes. Serve drizzled with a little olive oil, if desired.
 

 

Posted 9/2/2015 11:33am by Jessica and Dominic Green.

 

DUE TO THE HOLIDAY WEEKEND, BOXES WILL BE AVAILABLE FOR COLLECTION TOMORROW AFTERNOON AT THE BARRINGTON FARMER'S MARKET, 2PM - 7PM. PLEASE LET US KNOW ASAP IF YOU WOULD LIKE TO COLLECT YOUR BOX THEN - THANK YOU! Please contact Nicole@gentleman-farmer.com

Farm Notes + Reminders:

Please try to remember to open and break down your boxes carefully and return them to the farm.

We only have enough honey to give every member 1 jar - if you are a full member and received your jar last week, please do not take another. HONEY THIS WEEK IS ONLY FOR HALF SHARE MEMBERS. Thank you!!

 


 

White, Red and Purple potatoes

September 1st and 90 degrees! Nothing new there, I guess - in fact, quite common I'm told. Still, it takes some getting used to, coming from the UK (where summer usually lasts around 20 - 30 minutes of a random afternoon in July). And it's not the high temperature that's the issue per se - it's the fact that last week we had highs of 70 degrees, and next week could well be the same. Consistency, not wild fluctuations, are what we're looking for..!

 

A cut and welded section of tubular steel creates an improvised potato digger

Still, I'm happy to see September. It heralds the beginning of the end of summer, and as much as I love that season, Fall remains my favourite. We are already beginning to see some late season vegetables appear - potatoes will be in your boxes this week, as will Nichols Farm apples - the first of the season.

Bob with the first pick of the day!

You will also find an unusual-looking green. At this time of the year, we 'top' our Brussels Sprout plants. This means removing the top of the stalks, telling the plant it's time to stop growing up, and start putting all your energy into reproducing - i.e, making Sprouts. In the mean time, the tops can be used just like a collard green - steam, sauté, or make a soup.

Enjoy!

 

-Dominic 

  


 

Pick up Info: 

FARM FRIDAY September 4th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday September 5th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday September 6th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

773-450-8898 Dom's cell 


 

Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact Nicole@gentleman-farmer.com

 


In this week's box:
 
Honey!! (Half-Share members ONLY)
 
Early Fall 'Beacon' Apples (Nichols Farm, Marengo IL)  - Try making Baked Apples - recipe in last week's recipe section.
 
Sweet Corn (Tom's Farm, Huntley IL, non-orgainic & non-gmo) - Great for Sweet Corn Gratin! Recipe below.
 
Red Cabbage - Great for Braised Red Cabbage and Apples (recipe included).

Lettuce
 
Potatoes - A recipe for Rainbow Potato Roast is provided.
 
Musk Melon (Tom's Farm) - similar to cantaloupe. 
 
Tomatoes 
 
Onions - White Spanish onions this week.
 
Brussel Sprout Plant tops - Mild Tasting and quick cooking greens.  These sprout plant tops behave like kale and collard greens when cooked.  A Brussel Sprout Plant Top Soup recipe is below.
 
Herb - To Be Determined.
 
 

 
Recipes!!
 
*denotes CSA produce item
 
 
Ingredients:
 
  • Extra-virgin olive oil
  • 1 generous bunch Swiss or rainbow chard, stemmed and washed* (you could try using Brussel Sprout Plant tops!)
  •  Salt
  • 2 large garlic cloves, minced
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  •  Black pepper
  • 3 eggs
  • ½ cup milk
  • 2 to 3 ounces Gruyère, grated (1/2 to 3/4 cup), to taste
  •  Kernels from 2 cooked ears sweet corn (1 1/2 to 2 cups)*
  • 1 ounce Parmesan, grated (1/4 cup)
Preparation:
 
    1. Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
    2. Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
    3. Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
    4. In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with remaining olive oil.
    5. Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.
Tip:
Blanched chard and cooked corn will keep up to 4 days in the refrigerator, and cooked gratin will keep for 3 to 4 days.
 
Nutrition makes about 6 servings:
 
194 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 10 grams protein; 111 milligrams cholesterol; 200 milligrams sodium
 
 
 
 Ingredients:
 
  • 1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips*
  • 2 tablespoons canola oil
  • 1 small onion, thinly sliced*
  • 2 apples cored and sliced*
  •  About 1/3 cup balsamic vinegar
  • ¼ teaspoon ground allspice
  •  Salt
  •  freshly ground pepper to taste

Preparation:

  1. Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
  2. Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

Tip

  • Advance preparation:This dish tastes even better the day after you make it, and it will keep for five days in the refrigerator. Reheat gently.

 

Nutrition makes 6 servings:

142 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 2 grams protein; 120 milligrams sodium

 

Rainbow Potato Roast

Ingredients:
 
  • 1 garlic clove, cut in half
  • 1 ½ pounds mixed white, yellow, purple, red and/or sweet potatoes, peeled if desired and cut in 1-inch pieces*
  • 2 teaspoons chopped fresh sage
  • 3 tablespoons extra virgin olive oil
  • 1 ounce Parmesan, grated (1/4 cup) (optional)
Preparation:
 
  1. Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
  2. Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
  3. Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.

Tip

  • Advance preparation: These are best when sizzling and crispy from the oven but they can be reheated if you need to make them ahead.
 
Nutrition makes 4 servings:
 
266 calories; 10 grams fat; 1 gramsaturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 3 grams protein;111 milligrams sodium
 
*recipe adapted - original recipe used Collard Greens
 
Ingredients:
 
1 large bunch of Brussel Sprout Plant tops, leaves stripped from the stems and washed*
1-2 tablespoons olive oil
1 sprig plus 1 teaspoon of fresh rosemary, leaves stripped and chopped
1 medium onion, finely diced*
1 large carrot, cut into a small dice
1 medium potato or other waxy potato, cut into a small dice*
1 clove garlic, chopped
2 cups cooked baby lima or other white beans (cannellini or Great Northern), plus their broth or 1 (14-ounce) can, drained and rinsed well, plus ½ cup fresh water
2¼ quarts (9 cups) low-sodium vegetable or chicken stock, or water
1 tablespoon chopped flat-leaf parsley
 
Preparation:
 
1. Pull the leaves from their stems. Cut the leaves into bite-sized pieces. Set aside.
 
2. In a large Dutch oven, heat the oil over a medium-high flame until it starts to ripple. Add the rosemary. Let it sizzle for a moment, then add the onion, carrot and potato. Mix well.
 
3. Turn the heat down to medium-low. Cover and sweat the vegetables for 8-10 minutes or until they are soft and the onion is slightly golden. Stir every so often to prevent sticking or burning.
 
4. Turn the heat up to medium high. Add the chopped garlic. Stir and cook for another 2 minutes until you start to smell its aroma. Add the Brussel sprout tops and stir-fry until they start to wilt and soften.
 
5. Add the stock and beans, plus their liquid if home-cooked. The beans and vegetables should be well covered with liquid but not drowned. Add a little extra water if needed. Bring the soup to a boil. Partially cover and turn the heat down to low. Simmer, stirring from time to time, for 20-25 minutes or until the greens are very tender.
 
6. Adjust seasoning, then cook 5 minutes more. Mash some of the beans against the sides of the pan to thicken the soup slightly. Stir in the chopped parsley and remaining rosemary. Cook 1 minute, then turn off the heat. Let the soup sit, covered, for 5 minutes. Serve drizzled with a little olive oil, if desired.
 
 
 

 
Last Week's Recipes!!
 
*denotes CSA produce item
 
 
Ingredients:
 
  • 1/3 cup low-fat mayonnaise
  • 1/3 cup nonfat or low-fat plain yogurt
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 3 cups chopped cooked chicken breast (see Tips)
  • 1 medium apple, diced*
  • 1 cup halved red or green grapes
  • 1 cup sliced celery*
  • 1/2 cup chopped walnuts, toasted if desired (see Tips), divided
 
 Preparation:
 
  1. Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery and 1/4 cup walnuts. Stir to coat well. Serve topped with the remaining 1/4 cup walnuts.

Tips and notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Tips: If you want cooked chicken in a hurry, the easiest way to cook it is to poach it. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw boneless, skinless chicken breasts = about 2 1/2 cups chopped or shredded cooked chicken)
  • To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 356 calories; 16 g fat (2 g sat, 3 g mono); 78 mg cholesterol; 23 g carbohydrates; 1 g added sugars; 31 g protein; 3 g fiber; 408 mg sodium; 537 mg potassium.

 

Baked Apples 

Ingredients:

2 large apples*

2 tablespoons brown sugar

1 tablespoon butter or Earth Balance, melted

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1/3 cup water or apple juice

Preparation:

Preheat oven to 350 degrees. Cut the apples in half around the middle. Remove the core and seeds with a small spoon or knife.

Place the apples in an ovenproof baking dish.

In a small bowl, combine the brown sugar, butter, cinnamon and nutmeg. Spoon this mixture into the centers of your apple halves. Pour water or apple juice into the baking dish.

Bake apples for 40 to 45 minutes or until the apples are tender, basting them occasionally with the juices from the baking dish.

Serve warm with ice cream, whipped cream or plain or vanilla yogurt and a drizzle of maple syrup.

 

Crushed Beets with Lemon Vinaigrette 

Ingredients:

  • 2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed*
  • 6 tablespoons olive oil, divided, plus more
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • ¼ cup (lightly packed) fresh mint leaves, plus more
  • 2 tablespoons torn fresh dill, plus more
  • ½ cup labneh (Lebanese strained yogurt) or plain Greek yogurt
  • Flaky sea salt (such as Maldon)

Preparation:

  • Preheat oven to 400°. Divide beets between 2 large sheets of foil. Drizzle beets on each sheet with ½ Tbsp. oil; season with kosher salt and pepper and wrap up foil around beets. Roast on a rimmed baking sheet until tender, 40–50 minutes. Let cool slightly, then, using a paper towel, rub skins from beets (they should slip off easily). Crush beets with the bottom of a small bowl (it’s alright if they fall apart).
  • Meanwhile, whisk lemon zest, lemon juice, and 2 Tbsp. oil in a large bowl; set vinaigrette aside.
  • Heat 3 Tbsp. oil in a large skillet over medium-high heat. Add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side. Transfer to bowl with vinaigrette, add ¼ cup mint and 2 Tbsp. dill, and toss to coat.
  • Serve beets and dollops of labneh drizzled with more oil, topped with more herbs, and seasoned with pepper and sea salt.

 

Packet - Roasted Balsamic Green Beans and Peppers

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons pure maple syrup
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 12 ounces green and/or yellow beans*
  • 2 bell peppers, thinly sliced lengthwise*
  • 1/3 cup toasted pine nuts, (see Tip)
  • 2 tablespoons balsamic vinegar

Preparation:

  1. Preheat oven to 400°F (or see Grill Variation, below).
  2. To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
  3. Mix oil, mustard, syrup, garlic and salt in a large bowl. Add beans and peppers; toss.
  4. Place one-fourth of the vegetable mixture (about 1 cup) on one side of each open heart fairly close to the crease and leaving at least a 1-inch border around the edges for folding. Sprinkle with pine nuts.
  5. Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the vegetables are tender, about 15 minutes. Let packets rest unopened for 5 minutes. Drizzle the vegetables with vinegar just before serving.

Tips and Notes:

 

  • Make Ahead Tip: Equipment: Parchment paper or foil
  • Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Grill Variation: Cooking in packets is great for the grill, but it's not safe to put parchment paper over an open flame, so use foil. To prepare packets for grilling, start with eight 20- to 24-inch-long pieces of foil. Layer two sheets for each of four packets (the double layers will help protect the contents from burning). Arrange the ingredients on one half of each double layer. Fold the foil over the ingredients and tightly seal the packets by crimping and folding the edges together. Grill over medium heat for 10 to 12 minutes, rotating the packets to another spot on the grill about halfway through to ensure even cooking.

 

Nutrition:

Per serving makes 4: 199 calories; 15 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 15 g carbohydrates; 4 g protein; 5 g fiber; 333 mg sodium; 389 mg potassium.

 
Posted 8/19/2015 2:01pm by Jessica and Dominic Green.

 

Worker Bees picking beans!

Welcome to week 10 of The Gentleman Farmer's Summer Share CSA! After 5 years of growing vegetables, I'm slowly beginning to see how the season can be divided up into 'seasons within the season'. I'm not necessarily referring to the familiar Spring, Summer and Fall, but to periods dictated by the seeding, transplanting, growing and harvesting schedules of our crops.

 

A beautiful Orb Spider is a gardeners friend

Depending on their needs, and how long it takes each to reach maturity, we must carefully construct a seeding plan to precisely correspond with the fluid and ever-changing rhythms of the season. Get it wrong and you can end up with woody radishes, bolting broccoli or sick tomatoes. Taking note of how these cycles affect the natural timings of weeds and pests is also essential.

 

Salanova Lettuce 

With just 5 weeks to go until the Fall Equinox, we are busy sowing the last trays of transplants in the greenhouse, ready for the fall harvests. It will mark the return of the cool weather vegetables, as they begin to overlap with the last of the hot summer crops. So without taking our eye off the present, we are constantly looking ahead to ensure we have a healthy harvest in the weeks months to come.

Enjoy!

Dominic



Pick up Info: 

FARM FRIDAY August 21st 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday August 22nd 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday August 23rd 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

773-450-8898 Dom's cell 


 

Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact Nicole@gentleman-farmer.com

 


In this week's box:
 
 
 
Beans!
  
Mixed Beans - Green, wax, and string beans this week. A recipe for Mixed Bean Salad with Tomato and Lemon is provided. Try making Braised Green Beans & Summer Vegetables - recipe below!
 
Tomatoes (from Radical Root Farm) -  Who else is excited for tomatoes?!  Nothing says summer like a Panzanella Salad (recipe below)!
 
Celery - Great for Ants on a Log!
 
Mixed Peppers -  Most likely green bell and cubanelle peppers this week.  Recipes for Chicken Fajitas with Enchilada Rice and Quinoa Stuffed Bell Peppers are below!
 
Lettuce -  Perfect for salads and Lettuce wraps.
 
Cucumbers - Use half-inch thick cucumber slices as petite serving "dishes" for chopped vegetable salads or hummus. Ever try making your own salad dressing or vinaigrette?  An easy Cucumber Herb vinaigrette recipe is provided below.
 
Carrots (from Nichols Farm)
 
Red Onions (from Nichols Farm) - Learn how to make Quick-Pickled Red Onions in the recipe section.
 
Herb - To Be Determined!
 
Squash - These yummy vining crops are great thinly sliced and sauteed with butter or olive oil.
 
Zucchini -  A recipe for Grilled Zucchini Roll-Ups with Ricotta and Herbs is provided.
 

 
Recipes!
 
*denotes CSA produce item
 
 
 
Ingredients:
 
Makes approximately 24 bites

3 medium zucchini*
2 tablespoons olive oil
1 1/3 cups ricotta cheese
2 tablespoons fresh mint, finely chopped
1/4 cup fresh basil, finely chopped 
24 whole basil leaves
Salt & pepper
Tomato sauce for serving (optional)

Preheat a grill or grill pan to medium-high heat.

Remove both ends from the zucchini. Use a mandolin or sharp chef's knife to slice the zucchini lengthwise into slices 1/4-inch thick. Lightly brush each side of the zucchini slices with olive oil. Season with salt and pepper just before placing on the grill. Place zucchini on the grill in a single layer; don't let the slices overlap — cook in batches if necessary. Cook for about 2 minutes. Flip and cook for another 2 minutes on the other side. When done, the zucchini should feel soft enough to roll and have light grill marks. Remove the zucchini from the grill, and place on a baking sheet to cool completely.

Meanwhile, in a medium bowl, combine the ricotta cheese, basil, mint, 1/4 teaspoon salt, and freshly ground black pepper, and stir together.

At this point, both the zucchini and cheese mixture can be refrigerated for a few days, until you're ready to serve.

To assemble, spread a thin layer of ricotta cheese across a strip of zucchini. Place a whole basil leaf at one end of the zucchini, and starting at that end, roll up the zucchini. Set aside, and repeat with the remainder of the slices.

 
Per serving, based on 24 servings. (% daily value) Calories 38 Fat 3 g (4.6%) Saturated 1.3 g (6.6%) Carbs 1.2 g (0.4%) Fiber 0.3 g (1.1%) Sugars 0.7 g Protein 1.9 g (3.7%) Cholesterol 7 mg (2.3%) Sodium 13.5 mg (0.6%)
 
 
 
Ingredients:

2 medium tomatoes*
1/2 pound yellow wax beans, ends trimmed and beans halved crosswise*
1/2 pound haricot vert, or slim green beans, ends trimmed and beans halved crosswise*
2 to 3 tablespoons olive oil
2 cloves garlic, minced
Pinch of red pepper flakes
Glug of white wine
Salt and pepper
Juice of one lemon

Bring a medium-large pot of salted water to boil. Carefully lower the two tomatoes in with a slotted spoon and cook for one minute. Leave the water boiling while you drop them into a bath of ice water, peel them and then set them aside.

Meanwhile, lower the wax beans in the water for 2 to 3 minutes, until lightly cooked but still firm. Remove them from the boiling water with a large slotted spoon or tongs and plunge them in the ice bath to stop cooking them. Drain them in a colander and then spread them out on a kitchen towel to dry.

Repeat this process with the haricot vert, but only cook them for one minute.

If you, like me, are in a tiny kitchen and love nothing more than a one pot dish, dump the water out of the pot, dry it, and heat the olive oil to medium-high. If you love doing dishes, you can complete this step in a large saute pan. Yeah, I thought so.

Once the oil is heated, add the minced garlic and stir it around with a wooden spoon until lightly cooked but not brown, one minute or so. Add a pinch of red pepper flakes, and then the two peeled tomatoes that you have set aside. Break them up into chunks with your spoon, and simmer this into sauciness for about 5 minutes. Add a glug of white wine, and simmer for one more minute.

Dump the drained and dried beans into the tomato sauce, and mix it around until combined and heated through. Salt and pepper to taste. Put the salad in a serving bowl and squeeze the lemon juice all over it, tossing it lightly.

Eat immediately.

 
 
Spicy Panzanella Salad
 
Ingredients:
 
2 small field cucumbers or 1 English cucumber*
2 medium tomatoes, chopped*
Salt and pepper, to taste
4 slices day-old bread
2 tablespoons olive oil, plus a few drops for the pan
1 medium jalapeño, finely chopped
Salt and pepper, to taste

Juice of 1 lime

Optional additions:
Chopped fresh herbs*
Chopped peaches, nectarines, or plums
Finely chopped red onion*
Chopped zucchini or summer squash*
Pitted olives
Grapes

If you’re using field cucumbers — usually cheaper than English — peel them to remove the tough skin. (A little leftover peel is not a problem.) For English cucumbers, there’s no need to peel.

Reserve about 2 tablespoons of the chopped tomatoes to use in the dressing, but throw the rest of the tomatoes and all of the cucumbers into a large bowl. Sprinkle generously with salt and pepper; the salt helps draw out the juices. Toss the vegetables and set aside.

Place a small saucepan over medium heat and add a few drops of olive oil. Add the jalapeño and sauté until it sizzles and smells good, about a minute, then add the rest of the chopped tomato and a tablespoon of water. Cook until the tomato juices release, another 2 minutes. Sprinkle liberally with salt and pepper.

Once the water has evaporated, turn off the heat and dump the jalapeño-tomato mixture on your cutting board. Chop it up very finely, then throw it back into the pan — with the heat off — with the lime juice and 2 tablespoons of olive oil. Stir to combine, taste, and add salt and pepper as needed. You’ve got dressing!

Chop or tear the bread into bite-sized pieces, then toast it in a skillet over medium heat, tossing occasionally, until the bread chunks are toasty on all sides. Alternatively, just toast full slices of bread in a toaster and tear them up afterward, or skip the toasting if the bread is already super hard.

Add the bread and dressing to the vegetables and stir to combine. Taste and adjust the salt and pepper once more. Let the salad sit for a few minutes so the bread can soak up the juices, then serve.
 
 
Makes 2 cups

Ingredients
1 medium red onion, about 5 ounces*
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white wine vinegar, or apple cider vinegar

Flavorings (optional):
1 small clove of garlic, halved
5 black peppercorns
5 allspice berries
3 small springs of thyme
1 small dried chili

Equipment
Kettle for boiling water
Knife and cutting board
Sieve or colander
Clean jar or container

Instructions:

  1. Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half.
  2. Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.
  3. Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
  4. Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings.
  5. Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.
 
Per Serving, based on 2 servings.
Calories 53 Fat 0.1 g (0.2%) Saturated 0 g (0.2%)Carbs 9 g (3%) Fiber 1.7 g (6.9%)
Sugars 4.2g Protein 1 g (2.1%) Sodium 586.7 mg (24.4%)
 

 
 
Last Week's Recipes!
 
*denotes CSA produce item
 
 
 
Ingredients:
  
  • 1 small cucumber, peeled, seeded and chopped*
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon nonfat or low-fat plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
Preparation:
 
Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and salt in a blender until smooth.
 
TIPS & NOTES Make Ahead Tip: Cover and refrigerate for up to 3 days.
 
NUTRITION Per tablespoon: 28 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 63 mg sodium; 14 mg potassium.
 
 
 
 
Ingredients:
 
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, halved and sliced
  • 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried
  • 1/2 cup white wine , or reduced-sodium chicken broth
  • 1 pound green beans, trimmed*
  • 1 medium summer squash , or zucchini, halved and cut into 1-inch pieces*
  • 1 cup halved cherry tomatoes , or grape tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup finely shredded Parmesan cheese

Preparation:

  1. Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.

Nutrition

Per serving: 92 calories; 4 g fat (1 g sat, 2 g mono); 2 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 158 mg sodium; 290 mg potassium.

 

 
 
Ingredients:
 
1 cup quinoa
5-6 tablespoons olive oil
3-4 cloves of garlic, minced
1 jalapeno, seeds removed and chopped 
1/2 onion, chopped
1 teaspoon cumin
1/2 cup tomato sauce
1 3/4 cups vegetable broth
1 cup shredded cheddar (or pepper jack) cheese
3-4 bell peppers *
 
Preparation:
 
In a medium size pot heat 1-2 tablespoons olive oil over medium heat. Saute the garlic, jalapeno and onion until the onions begin to soften (about 2 minutes). Rinse the quinoa. Add the quinoa to the hot pot. Cook for one minute. Pour in the vegetable broth and tomato sauce, season with cumin. Cover the pot, reduce the heat to a simmer and cook for 15 minutes. 
 
Preheat the oven to 400°F. Cut the bell peppers in half and remove the seeds and veins. Rub the peppers with 4-5 tablespoons olive oil. These don't need a lot of oil because as they roast they will start giving off their own juices. Bake for 10-12 minutes.
 
Once the quinoa is cooked and the peppers have softened fill each pepper with the quinoa mixture. Bake at 10-12 minutes. During the last two minutes of cooking add the cheese to the tops of the peppers. 
 
 
 
Chicken Fajitas with Enchilada Rice 
 
Ingredients:
 
Enchilada Rice
  • 3 cups leftover cooked white or brown rice
  • 1 cup enchilada sauce
  • 1/3 cup plain greek yogurt (0% fat or full fat - both work) 
  • 1 cup sharp cheddar cheese + more to your liking
  • 2 cups (1 can drained + rinsed) cooked black beans
  • 2 green onions, chopped
  • 1/4 cup fresh cilantro, chopped

Fajitas

  • 1 1/2 pounds boneless skinless chicken breast
  • 3 tablespoons olive oil, divided
  • 1 1/2 tablespoons taco seasoning
  • 1- 2 bell peppers, sliced*
  • 2 ears corn, husk removed*
  • 1/2 cup cilantro, chopped
  • 1 lime, juiced
  • 8 small flour tortillas, warmed (use gluten free if needed)
  • 1 avocado, chopped

Tex-Mex Sauce

  • 1/2 cup ketchup
  • 1 teaspoon brown sugar
  • 2 ounces melted cream cheese or Mexican crema
  • 1 chipotle in adobo, finely chopped + 1 teaspoon adobo sauce
  • 3 tablespoons fresh cilantro, chopped
  • 1/2 a lime, juiced

Preparation:

To make the Tex-Mex Sauce, add the ketchup and cream cheese to a bowl. Whisk until smooth and then add the brown sugar, chipotle peppers, cilantro and lime juice. Season with a pinch of salt. Cover and keep in the fridge until ready to use.

Heat a grill, grill pan or cast iron skillet to high heat. Add the chicken to a bowl and toss with 2 tablespoons olive oil and the taco seasoning. Place the peppers and corn on a plate and rub with 1 tablespoon olive oil (if you are using a skillet, slice the peppers into thin strips and remove the kernels of corn from the cob).

Add the chicken and veggies to the hot grill, grill for 5-8 minutes. Flip the chicken and turn the veggies, grill for another 5-8 minutes or until the chicken is cooked though. Make sure to check the veggies and flip a few extra times to ensure even cooking. You want them to be soft and have nice grill marks. If the corn is getting burnt wrap them in a sheet of tin foil. Remove everything from the grill and allow the veggies and chicken to cool five minutes (if you are using a skillet just saute the chicken and veggies separately until the chicken is cooked through and the veggies are soft).

Meanwhile make the rice. Add the rice to a large skillet with 1 tablespoon olive oil. Toast the rice for 5 minutes, stirring often to ensure even browning. Add the enchilada sauce, greek yogurt and cheddar cheese. Bring the mixture to a low boil and cook, stirring until the cheese is melted and the rice is creamy, about 5 minutes. If desired add more cheese until it is cheesy enough for you! Stir in the black beans, cilantro and green onions. Keep warm until ready to serve.

Once the chicken and veggies are cool enough to touch, slice the peppers and use a sharp knife to remove the corn kernels from the cob. Add the veggies to a bowl and toss with the cilantro and lime juice. Slice the chicken into strips.

To assemble add the cheesy rice to the center of a warm tortilla. Add the chicken and peppers. Garnish with fresh cilantro, diced avocado and cheese. Drizzle with the Tex-Mex Sauce. 

 
 
 

 

Posted 8/12/2015 2:23pm by Jessica and Dominic Green.




Taking frames from the hive

Bringing bees onto the farm this season was the culmination of 5 years dreaming, and that it finally happened has been a source of pride & joy for me. Passing them every day on our way to and from the fields is such a pleasure, their work ethic putting us all to shame!

 

Members were invited to watch the harvest 

This past Sunday our resident bee keepers, Marcin Matelski and Christine DiMicheli, came out to the farm and harvested the very first Gentleman Farmer honey. Self-confessed "bee nuts" with a focus on sustainability, they warned me in March not to expect much if any honey this year as they were looking to allow the colonies to establish themselves, and grow strong enough to survive through following years.

 

8 gallons!

So it was a wonderful surprise to learn that our hives have had an exceedingly good season - so much so that Marcin and Christine were able to harvest 8 gallons - yes, 8 GALLONS - of the most amazing honey you've ever tasted! And taste it you will - we have enough to give each and every member their own 4oz jar, and still have enough to sell at market (and perhaps recoup some of that investment in 12 queens and their attendants!?).

 

If it tastes like honey...

 Look out for a jar in your box in coming weeks - and enjoy!

 

-Dominic

 

 


 

Pick up Info: 

FARM FRIDAY August 14th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday August 15th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday August 16th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

773-450-8898 Dom's cell 


 

Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact Nicole@gentleman-farmer.com

 


In this week's box:
 
 
Sweet Corn (from Bob's Fresh and Local) - Click HERE to learn why you shouldn't throw away corn husks and read how to make Corn Husk Fish!   

Bell Peppers -  Recipes for Chicken Fajitas with Enchilada Rice and Quinoa Stuffed Bell Peppers are below!
 
Lettuce -  Perfect for salads and Lettuce wraps.
 
Cucumbers - Use half-inch thick cucumber slices as petite serving "dishes" for chopped vegetable salads or hummus. Ever try making your own salad dressing or vinaigrette?  An easy Cucumber Herb vinaigrette recipe is provided below.
 
Green Beans -  Looking for a way to use green beans and some of the other summer vegetables (zucchini or squash) in your box?  Try making Braised Green Beans & Summer Vegetables - recipe below!
 
Herb - To Be Determined!
 
Summer Squash - These yummy vining crops are great thinly sliced and sauteed with butter or olive oil.
 
Zucchini   
 

 
 
Recipes!
 
*denotes CSA produce item
 
 
 
Ingredients:
  
  • 1 small cucumber, peeled, seeded and chopped*
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon nonfat or low-fat plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
Preparation:
 
Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and salt in a blender until smooth.
 
TIPS & NOTES Make Ahead Tip: Cover and refrigerate for up to 3 days.
 
NUTRITION Per tablespoon: 28 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 63 mg sodium; 14 mg potassium.
 
 
 
 
Ingredients:
 
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, halved and sliced
  • 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried
  • 1/2 cup white wine , or reduced-sodium chicken broth
  • 1 pound green beans, trimmed*
  • 1 medium summer squash , or zucchini, halved and cut into 1-inch pieces*
  • 1 cup halved cherry tomatoes , or grape tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup finely shredded Parmesan cheese

Preparation:

  1. Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.

Nutrition

Per serving: 92 calories; 4 g fat (1 g sat, 2 g mono); 2 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 158 mg sodium; 290 mg potassium.

 

 
 
Ingredients:
 
1 cup quinoa
5-6 tablespoons olive oil
3-4 cloves of garlic, minced
1 jalapeno, seeds removed and chopped 
1/2 onion, chopped
1 teaspoon cumin
1/2 cup tomato sauce
1 3/4 cups vegetable broth
1 cup shredded cheddar (or pepper jack) cheese
3-4 bell peppers *
 
Preparation:
 
In a medium size pot heat 1-2 tablespoons olive oil over medium heat. Saute the garlic, jalapeno and onion until the onions begin to soften (about 2 minutes). Rinse the quinoa. Add the quinoa to the hot pot. Cook for one minute. Pour in the vegetable broth and tomato sauce, season with cumin. Cover the pot, reduce the heat to a simmer and cook for 15 minutes. 
 
Preheat the oven to 400°F. Cut the bell peppers in half and remove the seeds and veins. Rub the peppers with 4-5 tablespoons olive oil. These don't need a lot of oil because as they roast they will start giving off their own juices. Bake for 10-12 minutes.
 
Once the quinoa is cooked and the peppers have softened fill each pepper with the quinoa mixture. Bake at 10-12 minutes. During the last two minutes of cooking add the cheese to the tops of the peppers. 
 
 
 
Chicken Fajitas with Enchilada Rice 
 
Ingredients:
 
Enchilada Rice
  • 3 cups leftover cooked white or brown rice
  • 1 cup enchilada sauce
  • 1/3 cup plain greek yogurt (0% fat or full fat - both work) 
  • 1 cup sharp cheddar cheese + more to your liking
  • 2 cups (1 can drained + rinsed) cooked black beans
  • 2 green onions, chopped
  • 1/4 cup fresh cilantro, chopped

Fajitas

  • 1 1/2 pounds boneless skinless chicken breast
  • 3 tablespoons olive oil, divided
  • 1 1/2 tablespoons taco seasoning
  • 1- 2 bell peppers, sliced*
  • 2 ears corn, husk removed*
  • 1/2 cup cilantro, chopped
  • 1 lime, juiced
  • 8 small flour tortillas, warmed (use gluten free if needed)
  • 1 avocado, chopped

Tex-Mex Sauce

  • 1/2 cup ketchup
  • 1 teaspoon brown sugar
  • 2 ounces melted cream cheese or Mexican crema
  • 1 chipotle in adobo, finely chopped + 1 teaspoon adobo sauce
  • 3 tablespoons fresh cilantro, chopped
  • 1/2 a lime, juiced

Preparation:

To make the Tex-Mex Sauce, add the ketchup and cream cheese to a bowl. Whisk until smooth and then add the brown sugar, chipotle peppers, cilantro and lime juice. Season with a pinch of salt. Cover and keep in the fridge until ready to use.

Heat a grill, grill pan or cast iron skillet to high heat. Add the chicken to a bowl and toss with 2 tablespoons olive oil and the taco seasoning. Place the peppers and corn on a plate and rub with 1 tablespoon olive oil (if you are using a skillet, slice the peppers into thin strips and remove the kernels of corn from the cob).

Add the chicken and veggies to the hot grill, grill for 5-8 minutes. Flip the chicken and turn the veggies, grill for another 5-8 minutes or until the chicken is cooked though. Make sure to check the veggies and flip a few extra times to ensure even cooking. You want them to be soft and have nice grill marks. If the corn is getting burnt wrap them in a sheet of tin foil. Remove everything from the grill and allow the veggies and chicken to cool five minutes (if you are using a skillet just saute the chicken and veggies separately until the chicken is cooked through and the veggies are soft).

Meanwhile make the rice. Add the rice to a large skillet with 1 tablespoon olive oil. Toast the rice for 5 minutes, stirring often to ensure even browning. Add the enchilada sauce, greek yogurt and cheddar cheese. Bring the mixture to a low boil and cook, stirring until the cheese is melted and the rice is creamy, about 5 minutes. If desired add more cheese until it is cheesy enough for you! Stir in the black beans, cilantro and green onions. Keep warm until ready to serve.

Once the chicken and veggies are cool enough to touch, slice the peppers and use a sharp knife to remove the corn kernels from the cob. Add the veggies to a bowl and toss with the cilantro and lime juice. Slice the chicken into strips.

To assemble add the cheesy rice to the center of a warm tortilla. Add the chicken and peppers. Garnish with fresh cilantro, diced avocado and cheese. Drizzle with the Tex-Mex Sauce. 

 
 

 
 
Last Week's Recipes!
*denotes CSA produce item
 
 
Ingredients: 

1 1/2 cups water
1/2 cup red quinoa, rinsed well
4 tablespoons extra-virgin olive oil, divided
1/2 head Savoy cabbage (about 1 pound), cored and thinly sliced lengthwise, divided*
1 can (15 ounces) chickpeas, drained and rinsed
3 ounces pitted large green olives, such as Castelvetrano or Cerignola, halved (about 3/4 cup)
1 lemon, zested and juiced
1/2 cup coarsely chopped fresh dill
Salt and pepper to taste
Nonfat Greek yogurt, for serving (optional)

Preparation:

  1. Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and 1/2 teaspoon salt, and return to a boil. Reduce heat to low, cover, and simmer 15 minutes. Uncover, raise heat to high, and cook until water evaporates and quinoa is dry and tender, about 5 minutes (stir frequently to prevent scorching).
  2. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the cabbage and 1/2 teaspoon salt, and cook, stirring occasionally, until tender and golden brown in places, about 8 minutes. Transfer to a bowl. Repeat with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and remaining cabbage.
  3. Add remaining tablespoon oil to skillet. Return sautéed cabbage to skillet, add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crisp, about 8 minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill, and serve with yogurt.

Serves four.

 

Grilled Steak with Roasted Jalapeño Chimichurri

Ingredients:

  • 2 jalapeño chilis*
  • 2 cups cilantro leaves and sprigs, finely chopped
  • 2 cups parsley leaves and sprigs, finely chopped
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 3 tablespoons juice from 3 to 4 limes
  • 3 tablespoons dry red wine
  • 1 tablespoon red-wine vinegar
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • Kosher salt and freshly ground black pepper
  • 2 pounds skirt steak

 

Preparation: 

Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapeños until blackened on all sides and quite soft, about 5 minutes total. Place them in a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the chilis.

In a small food processor or blender, combine the jalapeños, cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse (or blend) until the mixture is a coarse puree. Taste and adjust for salt and blend again.

If a grill is not already prepared, heat a grill pan over high heat. Rub the steaks with olive oil and season very generously with salt and pepper. Grill until medium rare, 2 to 4 minutes per side depending on thickness (center of steaks should register 125°F on an instant read thermometer). Remove to a plate and allow to rest for at least 5 minutes.

Slice the steak across the grain with the knife at a 45 degree angle. Arrange on a serving plate and spoon some chimichurri over the steak. Serve with the extra sauce.

 

 
Ingredients:
 
  • 1 bunch beets with greens attached, (see Tip)*
  • 16 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
  • 2 tablespoons extra-virgin olive oil, divided
  • 6 cloves garlic, minced
  • 1 tablespoon sherry vinegar, or red-wine vinegar
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 4 ounces creamy goat cheese
  • 1/4 teaspoon freshly ground pepper
 
Preparation:
 
  1. Preheat oven to 400°F.
  2. Trim greens from beets, reserving stems and greens. Place the beets in a baking pan, cover with foil and roast until very tender when pierced with a knife, 45 minutes to 1 1/2 hours, depending on the size of the beets. Uncover and let cool. Reduce oven temperature to 350°.
  3. While the beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning the slices over once halfway through, until toasted but not browned, about 14 minutes.
  4. Thinly slice the beet green stems and finely chop the leaves; keep stems and leaves separate. Heat 1 tablespoon oil in a large skillet over medium heat. Add the stems and cook, stirring occasionally, until tender, about 3 minutes. Add the remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add the greens, vinegar and water and cook, stirring occasionally, until the greens are tender and the liquid has evaporated, 4 to 5 minutes. Stir in salt and remove from the heat.
  5. Peel the cooled beets and cut into 1-inch pieces. Place 3/4 cup beet pieces, goat cheese and pepper in a food processor and puree until smooth (reserve the remaining beets for another use).
  6. To assemble crostini, spread about 2 teaspoons beet-cheese spread on each slice of toasted baguette and top with sautéed greens.

TIPS & NOTES

  • Make Ahead Tip: Prepare through Step 4, store the beet spread and greens separately in the refrigerator for up to 2 days. Bring to room temperature before assembling.
  • Tip: Look for bunches of beets with 2 to 3 medium-to-large beets for this recipe. If you have trouble finding beets with greens still attached, use loose beets plus 3 cups finely chopped chard greens and thinly sliced stems.

Nutrition:

Per crostini Makes 16 82 calories; 4 g fat (1 g sat, 2 g mono); 3 mg cholesterol; 10 g carbohydrates; 4 g protein; 2 gfiber; 181 mg sodium; 224 mg potassium.

 
 
 
Ingredients:
 
1 pound whole-wheat penne
1 head radicchio, torn into 1-inch pieces*
1/2 cup freshly grated Parmesan cheese, divided
2 teaspoons extra-virgin olive oil
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups) 1/4 cup balsamic vinegar
Freshly ground pepper, to taste
1/4 cup chopped walnuts
 
Preparation:
 
  1. Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions.
  2. Drain the pasta, reserving 1/4 cup of the cooking liquid. Place radicchio and the reserved liquid in the pot and cook over medium heat, stirring constantly, until wilted, 2 to 3 minutes. Stir in the pasta, 2 tablespoons Parmesan, oil, chicken, vinegar and pepper and continue cooking until the cheese starts to melt, 1 to 2 minutes. Serve the pasta garnished with walnuts and the remaining cheese.

NUTRITION

Per serving: 463 calories; 12 g fat (3 g sat, 4 g mono); 60 mg cholesterol; 60 g carbohydrates; 0 g added sugars; 30 g protein; 7 g fiber; 223 mg sodium; 263 mg potassium.

 

 

Posted 8/5/2015 8:08pm by Jessica and Dominic Green.

 

This week marks the half-way point of our CSA Summer Season. For some reason, August always deceives me into thinking the year is a lot further along than it actually is. Perhaps it's residual memories of childhood, when it signaled the beginning of the end of summer, and getting ready to go back to school. Now, of course, it is usually marks the 'month of plenty' on the farm.

As I've already mentioned, this year is turning out to be a particularly hard one, for a number of reasons. We are still needing to supplement our own harvest with vegetables from other farms, which bruises my pride as well as my bottom line. The variety will not be as broad as past seasons. I tell you this because I believe it is important to give an honest account of both the rough and smooth when it comes to growing food, not for us, but for all farmers - each and every one deserve our respect! 

The work is hard, but the rewards are great. Connecting with our customers makes it worthwhile. Inviting people to visit the farm is a joy. On Saturday we hosted our first wine tasting event, with our good friends Sean and Julie from Crosby Roamann wines in Napa CA. Gathering with a community of people with shared loves, ideals and values reminded us why we do what we do.

We are thankful that you are all a part of that community!

-The Gentleman Farmer

 

*This Sunday, August 9th from 11am to 12:30pm, we will be harvesting honey for the first time and all of you are invited!! Please RSVP to Nicole@gentleman-farmer.com 

 


 

Pick up Info: 

FARM FRIDAY August 7th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday August 8th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday August 9th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

773-450-8898 Dom's cell 


 

Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact Nicole@gentleman-farmer.com

 


In this week's box:
 
 
Sweet Corn (from Bob's Fresh and Local) - Click HERE to learn why you shouldn't throw away corn husks and read how to make Corn Husk Fish!   Try making last week's Corn Cake Recipe!
 

 

Radicchio - Radicchio is a brawlingly bitter green that becomes mild when simmered. Great in salads and in pasta dishes, like Penne with Roasted Chicken & Radicchio (recipe below). 

Cabbage - This week you'll find Savoy cabbage in your box. It's a beautiful round green, crinkly leafed cabbage that can be braised, sauteed, slawed, grilled etc...Recipes for Lemony Toasted Quinoa & Cabbage Salad and Apple Cabbage Salad are below.
 
 
 
 
Lettuce -  Perfect for salads and Lettuce wraps.
 
Cucumbers - Use half-inch thick cucumber slices as petite serving "dishes" for chopped vegetable salads or hummus. An Avocado Cucumber Salad recipe is provided.
 
Jalapeño Peppers - Try making salsa oGrilled Steak with Roasted Jalapeño Chimichurri.
 
 
 
 
 
Beets (from Nichols Farm) - A recipe for Roasted Beet Cristini is below. 
 
Summer Squash - These yummy vining crops are great thinly sliced and sauteed with butter or olive oil.
 
Zucchini   
 

 
Recipes!
*denotes CSA produce item
 
 
Ingredients: 

1 1/2 cups water
1/2 cup red quinoa, rinsed well
4 tablespoons extra-virgin olive oil, divided
1/2 head Savoy cabbage (about 1 pound), cored and thinly sliced lengthwise, divided*
1 can (15 ounces) chickpeas, drained and rinsed
3 ounces pitted large green olives, such as Castelvetrano or Cerignola, halved (about 3/4 cup)
1 lemon, zested and juiced
1/2 cup coarsely chopped fresh dill
Salt and pepper to taste
Nonfat Greek yogurt, for serving (optional)

Preparation:

  1. Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and 1/2 teaspoon salt, and return to a boil. Reduce heat to low, cover, and simmer 15 minutes. Uncover, raise heat to high, and cook until water evaporates and quinoa is dry and tender, about 5 minutes (stir frequently to prevent scorching).
  2. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the cabbage and 1/2 teaspoon salt, and cook, stirring occasionally, until tender and golden brown in places, about 8 minutes. Transfer to a bowl. Repeat with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and remaining cabbage.
  3. Add remaining tablespoon oil to skillet. Return sautéed cabbage to skillet, add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crisp, about 8 minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill, and serve with yogurt.

Serves four.

 

Grilled Steak with Roasted Jalapeño Chimichurri

Ingredients:

  • 2 jalapeño chilis*
  • 2 cups cilantro leaves and sprigs, finely chopped
  • 2 cups parsley leaves and sprigs, finely chopped
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 3 tablespoons juice from 3 to 4 limes
  • 3 tablespoons dry red wine
  • 1 tablespoon red-wine vinegar
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • Kosher salt and freshly ground black pepper
  • 2 pounds skirt steak

 

Preparation: 

Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapeños until blackened on all sides and quite soft, about 5 minutes total. Place them in a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the chilis.

In a small food processor or blender, combine the jalapeños, cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse (or blend) until the mixture is a coarse puree. Taste and adjust for salt and blend again.

If a grill is not already prepared, heat a grill pan over high heat. Rub the steaks with olive oil and season very generously with salt and pepper. Grill until medium rare, 2 to 4 minutes per side depending on thickness (center of steaks should register 125°F on an instant read thermometer). Remove to a plate and allow to rest for at least 5 minutes.

Slice the steak across the grain with the knife at a 45 degree angle. Arrange on a serving plate and spoon some chimichurri over the steak. Serve with the extra sauce.

 

 
Ingredients:
 
  • 1 bunch beets with greens attached, (see Tip)*
  • 16 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
  • 2 tablespoons extra-virgin olive oil, divided
  • 6 cloves garlic, minced
  • 1 tablespoon sherry vinegar, or red-wine vinegar
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 4 ounces creamy goat cheese
  • 1/4 teaspoon freshly ground pepper
 
Preparation:
 
  1. Preheat oven to 400°F.
  2. Trim greens from beets, reserving stems and greens. Place the beets in a baking pan, cover with foil and roast until very tender when pierced with a knife, 45 minutes to 1 1/2 hours, depending on the size of the beets. Uncover and let cool. Reduce oven temperature to 350°.
  3. While the beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning the slices over once halfway through, until toasted but not browned, about 14 minutes.
  4. Thinly slice the beet green stems and finely chop the leaves; keep stems and leaves separate. Heat 1 tablespoon oil in a large skillet over medium heat. Add the stems and cook, stirring occasionally, until tender, about 3 minutes. Add the remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add the greens, vinegar and water and cook, stirring occasionally, until the greens are tender and the liquid has evaporated, 4 to 5 minutes. Stir in salt and remove from the heat.
  5. Peel the cooled beets and cut into 1-inch pieces. Place 3/4 cup beet pieces, goat cheese and pepper in a food processor and puree until smooth (reserve the remaining beets for another use).
  6. To assemble crostini, spread about 2 teaspoons beet-cheese spread on each slice of toasted baguette and top with sautéed greens.

TIPS & NOTES

  • Make Ahead Tip: Prepare through Step 4, store the beet spread and greens separately in the refrigerator for up to 2 days. Bring to room temperature before assembling.
  • Tip: Look for bunches of beets with 2 to 3 medium-to-large beets for this recipe. If you have trouble finding beets with greens still attached, use loose beets plus 3 cups finely chopped chard greens and thinly sliced stems.

Nutrition:

Per crostini Makes 16 82 calories; 4 g fat (1 g sat, 2 g mono); 3 mg cholesterol; 10 g carbohydrates; 4 g protein; 2 gfiber; 181 mg sodium; 224 mg potassium.

 
 
 
Ingredients:
 
1 pound whole-wheat penne
1 head radicchio, torn into 1-inch pieces*
1/2 cup freshly grated Parmesan cheese, divided
2 teaspoons extra-virgin olive oil
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups) 1/4 cup balsamic vinegar
Freshly ground pepper, to taste
1/4 cup chopped walnuts
 
Preparation:
 
  1. Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions.
  2. Drain the pasta, reserving 1/4 cup of the cooking liquid. Place radicchio and the reserved liquid in the pot and cook over medium heat, stirring constantly, until wilted, 2 to 3 minutes. Stir in the pasta, 2 tablespoons Parmesan, oil, chicken, vinegar and pepper and continue cooking until the cheese starts to melt, 1 to 2 minutes. Serve the pasta garnished with walnuts and the remaining cheese.

NUTRITION

Per serving: 463 calories; 12 g fat (3 g sat, 4 g mono); 60 mg cholesterol; 60 g carbohydrates; 0 g added sugars; 30 g protein; 7 g fiber; 223 mg sodium; 263 mg potassium.

 
 

 
Last Week's Recipes!
*denotes CSA produce item
 
Apple Cabbage Salad
 
Ingredients:
 
1 head cabbage or 1/2 head Savoy cabbage 1/2 head red cabbage*
1 Fuji apple
1/4 red onion
1/2 cup walnuts, roughly chopped
1/2 cup golden raisins
 
For the dressing:
 
2 tablespoons apple cider vinegar
1/8 teaspoon cayenne pepper
1/3 cup nonfat Greek yogurt
2 teaspoons agave nectar
1 teaspoon fennel seeds
1/2 teaspoon sea salt
 
Preparation:
 
Using a mandoline or sharp knife, thinly slice the cabbage, apple, and red onion to resemble extremely fine confetti; transfer to a large bowl. Add the walnuts and raisins. Toss gently to combine. In a small bowl, whisk together all the ingredients for the dressing. Top the salad with the dressing. Using salad tongs, mix until evenly dressed.
 
Nutritional information: 289 calories per serving. Recipe makes 4 servings.
 
 
 
Ingredients:
 
1 cup fresh corn kernels (about 2 ears)*
1/4 cup chopped green onions
4 tablespoons vegetable oil, divided
2 large eggs, separated
1/4 cup flour
1/4 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
 
Preparation:
 
1. In a blender or food processor, pulse corn and green onions until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp. oil and the egg yolks.

2. In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently.

3. In a large clean bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture.

4. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Working in batches, drop large spoonfuls of the corn mixture into pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Cook remaining batter the same way, adding oil as necessary. Serve hot.

 
Nutritional Information:
Calories 63 per cake makes 16 cakes
 
 
If you’re not into mayo, try using yogurt. Or, skip the creamy dressing entirely. You could make a Tex-Mex variation with minced jalapeno, olive oil and ground cumin, or a Japanese-ish version with a dressing of toasted sesame oil, miso, rice vinegar, ginger and garnished with toasted black and/or white sesame seeds.
 
Ingredients:
 
3/4 to 1 pound seedless cucumber, washed and chopped into chunks*
2 thin or 1 regular scallions, thinly sliced
1 large avocado, pitted and diced
2 tablespoons mayonaise
Juice of half a lime, plus more to taste
Salt
hot sauce (like Sriracha) to taste
 
Preparation:
 
Chopped cilantro or flat-leaf parsley to garnish. Combine cucumber, scallions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro or parsley. 
 
 
Kale and Mushroom Quesadillas
 
Ingredients:
 
10 oz sliced mushrooms
1 tbsp butter
2 green onions, chopped
2 cups chopped kale (about 1 bunch)*
1/2 tsp minced garlic
3 oz cream cheese
1/4 cup shredded monterey jack cheese
4 “burrito-size”  tortillas
pinch of salt
 
 
Preparation:
 
Melt the butter over medium heat in a large saucepan. Once melted, add the mushrooms, green onions and a pinch of salt and saute for six minutes, or until soft. Add the garlic and kale and continue sauteing for another three-five minutes, until kale as wilted.
 
Reduce heat to low and stir in cream cheese to mushroom and kale mixture. Mix well. Remove from heat.
 
Heat a cast iron (or another large skillet) over medium heat. Place one tortilla on the skillet and add about a quarter cup of the mushroom mixture. Top with a sprinkle of grated cheese and then place other tortilla on top.
 
Cook quesadillas for about three minutes per side, until golden and cheese is hot and bubbly.  
  

 

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Posted 7/29/2015 7:31pm by Jessica and Dominic Green.


So this week, I got stung on the face by a bee. Yup, such are the dangers of organic farming. For some reason, I thought I would be able to mow the grass to within 6" of the front of the hives, driving my loud, obnoxious orange tractor, and not upset the bees. I was wrong, and they let me know. It was a mistake I shall not be repeating...

After a wet and mild June and July, we are finally getting consistent heat and less precipitation. Good for the tomatoes, peppers and cucumbers, not so good for the lettuces, cabbages or farm workers. Never content, are we..!? Surfing the peaks and troughs of the Midwestern seasons are part and parcel of farming in Northern Illinois, and getting the timings right for the diverse vegetables we grow is one of the many challenges. Seasonal produce is the reward...
 
You will find 8 ears of freshly picked sweetcorn in your box this week. We do not grow our own sweetcorn due to land restrictions, but instead buy it in from another local, family farm in Huntley IL. Please know that it is not organic (organic sweetcorn is notoriously difficult to grow!), but neither is it GMO. It will be included in boxes for the next 6 weeks at least - if it get's to be too much, we will share instructions on how to freeze it and enjoy throughout the late fall and early winter months..!
 
- The Gentleman Farmer
 
 

 

Pick up Info: 

FARM FRIDAY July 31st 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday August 1st 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday August 2nd 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

773-450-8898 Dom's cell 


 

Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact Nicole@gentleman-farmer.com

 


In this week's box:
 
Summer Squash - These yummy vining crops are great thinly sliced and sauteed with butter or olive oil. I highly recommend Three Sisters Succotash (in last week's recipe section). 
 
 
Kale - Try making Kale and Mushroom Quesadillas - recipe below!
  
Cucumbers -Use half-inch thick cucumber slices as petite serving "dishes" for chopped vegetable salads or hummus.  An Avocado Cucumber Salad recipe is provided.
 
Sweet Corn - Ever try grilling corn?! Click HERE to read 3 grilling methods.  See last week's recipe section for way my all time favorite method to prepare corn on the cob (it's super simple!) or try making this week's Corn Cake Recipe!

 

Herb -  To Be Determined! 

Cabbage - Apple Cabbage Salad recipe below.
 
Lettuce -  Perfect for salads and Lettuce wraps (recipe in last week's recipes)!
 
 

 
Recipes!
*denotes CSA produce item
 
Apple Cabbage Salad
 
Ingredients:
 
1 head cabbage or 1/2 head Savoy cabbage 1/2 head red cabbage*
1 Fuji apple
1/4 red onion
1/2 cup walnuts, roughly chopped
1/2 cup golden raisins
 
For the dressing:
 
2 tablespoons apple cider vinegar
1/8 teaspoon cayenne pepper
1/3 cup nonfat Greek yogurt
2 teaspoons agave nectar
1 teaspoon fennel seeds
1/2 teaspoon sea salt
 
Preparation:
 
Using a mandoline or sharp knife, thinly slice the cabbage, apple, and red onion to resemble extremely fine confetti; transfer to a large bowl. Add the walnuts and raisins. Toss gently to combine. In a small bowl, whisk together all the ingredients for the dressing. Top the salad with the dressing. Using salad tongs, mix until evenly dressed.
 
Nutritional information: 289 calories per serving. Recipe makes 4 servings.
 
 
 
Ingredients:
 
1 cup fresh corn kernels (about 2 ears)*
1/4 cup chopped green onions
4 tablespoons vegetable oil, divided
2 large eggs, separated
1/4 cup flour
1/4 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
 
Preparation:
 
1. In a blender or food processor, pulse corn and green onions until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp. oil and the egg yolks.

2. In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently.

3. In a large clean bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture.

4. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Working in batches, drop large spoonfuls of the corn mixture into pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Cook remaining batter the same way, adding oil as necessary. Serve hot.

 
Nutritional Information:
Calories 63 per cake makes 16 cakes
 
 
If you’re not into mayo, try using yogurt. Or, skip the creamy dressing entirely. You could make a Tex-Mex variation with minced jalapeno, olive oil and ground cumin, or a Japanese-ish version with a dressing of toasted sesame oil, miso, rice vinegar, ginger and garnished with toasted black and/or white sesame seeds.
 
Ingredients:
 
3/4 to 1 pound seedless cucumber, washed and chopped into chunks*
2 thin or 1 regular scallions, thinly sliced
1 large avocado, pitted and diced
2 tablespoons mayonaise
Juice of half a lime, plus more to taste
Salt
hot sauce (like Sriracha) to taste
 
Preparation:
 
Chopped cilantro or flat-leaf parsley to garnish. Combine cucumber, scallions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro or parsley. 
 
 
Kale and Mushroom Quesadillas
 
Ingredients:
 
10 oz sliced mushrooms
1 tbsp butter
2 green onions, chopped
2 cups chopped kale (about 1 bunch)*
1/2 tsp minced garlic
3 oz cream cheese
1/4 cup shredded monterey jack cheese
4 “burrito-size”  tortillas
pinch of salt
 
 
Preparation:
 
Melt the butter over medium heat in a large saucepan. Once melted, add the mushrooms, green onions and a pinch of salt and saute for six minutes, or until soft. Add the garlic and kale and continue sauteing for another three-five minutes, until kale as wilted.
 
Reduce heat to low and stir in cream cheese to mushroom and kale mixture. Mix well. Remove from heat.
 
Heat a cast iron (or another large skillet) over medium heat. Place one tortilla on the skillet and add about a quarter cup of the mushroom mixture. Top with a sprinkle of grated cheese and then place other tortilla on top.
 
Cook quesadillas for about three minutes per side, until golden and cheese is hot and bubbly.  
  
 

 
Last Week's Recipe!
 

*denotes CSA produce item

Three Sisters Succotash 

Ingredients:

12 ounces green beans, trimmed, cut into 3/4-inch pieces (about 3 cups)*

3/4 teaspoon salt, divided

2 large ears fresh corn, husked*

2 tablespoons extra-virgin olive oil (Feel free to use less than 2 tablespoons - I left this out and the recipe still turned out great)

1 tablespoon butter

2 small summer squash or zucchini, cut into 1/2-inch pieces*

1/4 teaspoon freshly ground pepper

2 scallions, finely chopped

Preparation:

  1. Place beans in a large saucepan; add water to cover. Add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to maintain a simmer and cook until the beans are tender, 20 to 30 minutes.
  2. Meanwhile, cut corn kernels from the cobs: Hold an ear by its stem end in a deep bowl. Use a small sharp knife to cut off the kernels, letting them fall into the bowl. Then scrape down the cob with a small spoon, scraping the “milk” and remaining corn pulp into the bowl. (Discard the cobs.)
  3. When the beans are done, drain, reserving the cooking liquid.
  4. Heat oil and butter in a large, heavy skillet over medium heat. Add the corn and “milk.” Stir to coat well, then add squash (or zucchini), the beans and 2 tablespoons of the bean- cooking liquid. Cook, stirring occasionally, until the corn and squash are tender, 8 to 12 minutes. Add more bean-cooking liquid if necessary to keep the mixture from sticking to the pan. Season with the remaining 1/4 teaspoon salt and pepper. Sprinkle with scallions and serve immediately.

Nutrition: Recipe makes 6 servings

Per serving:: 128 calories; 7 g fat (2 g sat, 4 g mono); 5 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 300 mg sodium; 330 mg potassium. 

 

Linguine with Escarole and Shrimp 

Ingredients:

  • 8 ounces whole-wheat linguine
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 pound peeled and deveined raw shrimp, (16-20 per pound)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 2 tablespoons minced garlic
  • 1/2 cup white wine
  • 1 pint grape or cherry tomatoes, halved
  • 16 cups thinly sliced escarole, (2-3 heads)*
  • 1/4 cup clam juice, or water
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 6 lemon wedges, for garnish

 

Preparation:

  1. Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.
  2. Meanwhile, heat 3 teaspoons oil in a large skillet over medium heat. Add shrimp, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until pink and curled, 3 to 4 minutes. Transfer to a plate.
  3. Add garlic and the remaining 1 teaspoon oil to the pan and cook, stirring, until fragrant, about 15 seconds. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes. Add escarole (or chard) in handfuls, stirring until it wilts before adding more; cook, stirring occasionally, until the greens are tender, 5 to 6 minutes. Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes. Return the shrimp and any accumulated juices to the pan, add lemon juice, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute.
  4. Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.

Nutrition:

Recipe makes 6 servings about 1 1/3 cups each.

Per serving: 271 calories; 5 g fat (1 g sat, 3 g mono); 112 mg cholesterol; 37 g carbohydrates; 0 g added sugars; 20 g protein; 10 g fiber; 502 mg sodium; 751 mg potassium.

 

Escarole, white bean and sausage soup

Ingredients:

1 Tbs. extra-virgin olive oil

1 medium yellow onion, chopped

3/4 lb. hot Italian sausage, casings removed

2 medium cloves garlic, minced

2 15-oz. cans cannellini beans, rinsed and drained

1 head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried*

1 cup low-salt canned chicken broth

1-1/2 tsp. red-wine vinegar; more to taste Kosher salt

1/4 cup freshly grated Parmigiano-Reggiano

Preparation:

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

Nutrition:

Based on four servings; Calories (kcal): 390; Fat (g): fat g 17; Fat Calories (kcal): 150; Saturated Fat (g): sat fat g 5; Protein (g): protein g 20; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 40; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 1070; Cholesterol (mg): cholesterol mg 25; Fiber (g): fiber g 13

 

Oven Roasted Corn on the Cob

LEAVE YOUR CORN IN THE HUSKS!!

1. Preheat your oven to 350 degrees.

2. Give the corn a quick rinse to clean off any dirt, pat dry, and cut off any silk hanging out from the ends. Trim any tips of leaves extending from the sides.  Again, don't peel - leave corn in the husks.  

3. Place corn, still in the husks directly on the oven rack.

4. Cook for 30 to 40 minutes, turning the corn every 10 to 15 minutes.  

5. Remove the corn from the oven and allow to cool for a few minutes (you'll know the corn is done if it gives a bit when you squeeze it).  Be careful of very hot escaping steam! 

 

Five-Spice Turkey & Lettuce Wraps

Ingredients:

  • 1/2 cup water
  • 1/2 cup instant brown rice
  • 2 teaspoons sesame oil
  • 1 pound 93%-lean ground turkey
  • 1 tablespoon minced fresh ginger
  • 1 large red bell pepper, finely diced
  • 1 8-ounce can water chestnuts, rinsed and chopped
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons hoisin sauce, (see Note)
  • 1 teaspoon five-spice powder, (see Note)
  • 1/2 teaspoon salt
  • 2 heads lettuce, leaves separated*
  • 1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
  • 1 large carrot, shredded*

Preparation:

  1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
  2. Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
  3. To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and carrot and roll into wraps.

Tips and Notes:

  • Make Ahead Tip: Prepare the filling (through Step 2), cover and refrigerate for up to 1 day. Serve cold or reheat in the microwave.
  • Notes: Hoisin sauce is a spicy, sweet sauce made from soybeans, chiles, garlic and spices. It will keep in the refrigerator for at least a year.
  • Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section. 

Nutrition:

Makes 4 servings.

Per serving: 276 calories; 11 g fat (3 g sat, 1 g mono); 66 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 26 g protein; 5 g fiber; 543 mg sodium; 390 mg potassium. 

 
 
 
 
 

 

Posted 7/22/2015 3:05pm by Jessica and Dominic Green.


Farming is hard. Just ask our Worker Bee's! Now in their 6th week, 'The Hive' are still coming in one morning a week and doing a wonderful job helping us bring our fresh, local, seasonal vegetables to your dinner plates. At 12 noon they leave tired but satisfied (I hope!?) at a productive job well done. Often they comment on how difficult it must be doing this full time. Myself and the crew all agree..!

 

 

Filling a ¾ bushel box with 7 - 10 different items, every week for 5 months IS difficult. And in the past we have occasionally needed to supplement the boxes with vegetables from other local, family farms. This season is no different. And in this weeks box you will find carrots from Nichols Farm, and the first sweet corn of the year through Bob's Fresh & Local*. There will be lots more to come throughout the next month!

Spot the difference? Escarole (on the left!) is a bitter Italian cooking green

Spot the difference? Escarole (on the left!) is a bitter Italian cooking green

From our own fields, you will find broccoli, lettuces, herbs & escarole. Be sure not to confuse the green lettuce with the escarole - one is the salad green you all know and love, the other is the Italian cooking green - too bitter for most (but not all!) to put in a salad. Check out the recipe for escarole, white bean and sausage soup - it's delicious. Enjoy!

 

-The Gentleman Farmer

 

*Disclaimer! The sweet corn in your box is not organic, but neither is it GMO!

 


 

Pick up Info: 

FARM FRIDAY July 24th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday July 25th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday July 26th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

773-450-8898 Dom's cell 


 

Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact Nicole@gentleman-farmer.com

 

 


In this week's box:

Broccoli - Rinse broccoli under cold running water. Cut florets into quarters for quick and even cooking. Be sure to enjoy the stems and leaves of broccoli; they provide a good balance of flavors. Peel the broccoli stem and cut the stem into 1/2" slices. To get unique health benefits from broccoli, let it sit for several minutes before cooking.

Green beans -  Great lightly blanched, raw, or roasted.  Try making Green Bean Salad with Feta and Mint or Three Sisters Succotash (recipe uses 3 of your box items!!).

Carrots - This week you will be enjoying carrots from Nichols Farm.  Click here for a carrot cake recipe or see our recipe section for Moroccan-Spiced Carrots.  
 
 
 

Summer Squash - These yummy vining crops are great thinly sliced and sauteed with butter or olive oil. Use them as a side to add to any meal or make Roasted Squash and Fennel with Thyme.

Lettuce - this item may not be as exciting as some of the other box items this week (Sweet Corn, Carrots, Green Beans...!), but who doesn't love a big salad with a good quality dressing or lettuce wraps for a light dinner. Lettuce wrap recipe below.

Escarole - looks like lettuce, but is a bitter cooking green. If you decide to eat escarole raw - try it with a creamy salad dressings, strong cheeses, fruits and nuts.  Try making Linguine with Escarole & Shrimp or Escarole, White bean and Sausage Soup.

Sweet Corn - Ever try grilling corn?! Click HERE to read 3 grilling methods.  See recipe section for way my all time favorite method to prepare corn on the cob (it's super simple!).

Herb -  To Be Determined! 

 


 

Recipes!

*denotes CSA produce item

Three Sisters Succotash 

Ingredients:

12 ounces green beans, trimmed, cut into 3/4-inch pieces (about 3 cups)*

3/4 teaspoon salt, divided

2 large ears fresh corn, husked*

2 tablespoons extra-virgin olive oil

1 tablespoon butter

2 small summer squash or zucchini, cut into 1/2-inch pieces*

1/4 teaspoon freshly ground pepper

2 scallions, finely chopped

Preparation:

  1. Place beans in a large saucepan; add water to cover. Add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to maintain a simmer and cook until the beans are tender, 20 to 30 minutes.
  2. Meanwhile, cut corn kernels from the cobs: Hold an ear by its stem end in a deep bowl. Use a small sharp knife to cut off the kernels, letting them fall into the bowl. Then scrape down the cob with a small spoon, scraping the “milk” and remaining corn pulp into the bowl. (Discard the cobs.)
  3. When the beans are done, drain, reserving the cooking liquid.
  4. Heat oil and butter in a large, heavy skillet over medium heat. Add the corn and “milk.” Stir to coat well, then add squash (or zucchini), the beans and 2 tablespoons of the bean- cooking liquid. Cook, stirring occasionally, until the corn and squash are tender, 8 to 12 minutes. Add more bean-cooking liquid if necessary to keep the mixture from sticking to the pan. Season with the remaining 1/4 teaspoon salt and pepper. Sprinkle with scallions and serve immediately.

Nutrition: Recipe makes 6 servings

Per serving:: 128 calories; 7 g fat (2 g sat, 4 g mono); 5 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 300 mg sodium; 330 mg potassium. 

 

Linguine with Escarole and Shrimp 

Ingredients:

  • 8 ounces whole-wheat linguine
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 pound peeled and deveined raw shrimp, (16-20 per pound)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 2 tablespoons minced garlic
  • 1/2 cup white wine
  • 1 pint grape or cherry tomatoes, halved
  • 16 cups thinly sliced escarole, (2-3 heads)*
  • 1/4 cup clam juice, or water
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 6 lemon wedges, for garnish

 

Preparation:

  1. Bring a large pot of water to a boil. Cook linguine until just tender, 8 to 10 minutes or according to package directions.
  2. Meanwhile, heat 3 teaspoons oil in a large skillet over medium heat. Add shrimp, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until pink and curled, 3 to 4 minutes. Transfer to a plate.
  3. Add garlic and the remaining 1 teaspoon oil to the pan and cook, stirring, until fragrant, about 15 seconds. Add wine and cook until reduced by half, 2 to 3 minutes. Stir in tomatoes. Add escarole (or chard) in handfuls, stirring until it wilts before adding more; cook, stirring occasionally, until the greens are tender, 5 to 6 minutes. Whisk clam juice (or water) and cornstarch in a small bowl then add to the pan; simmer until slightly thickened, about 2 minutes. Return the shrimp and any accumulated juices to the pan, add lemon juice, the remaining 1/2 teaspoon salt and pepper and cook until heated through, about 1 minute.
  4. Drain the linguine and return it to the pot. Add the sauce; toss to coat. Serve with lemon wedges.

Nutrition:

Recipe makes 6 servings about 1 1/3 cups each.

Per serving: 271 calories; 5 g fat (1 g sat, 3 g mono); 112 mg cholesterol; 37 g carbohydrates; 0 g added sugars; 20 g protein; 10 g fiber; 502 mg sodium; 751 mg potassium.

 

Escarole, white bean and sausage soup

Ingredients:

1 Tbs. extra-virgin olive oil

1 medium yellow onion, chopped

3/4 lb. hot Italian sausage, casings removed

2 medium cloves garlic, minced

2 15-oz. cans cannellini beans, rinsed and drained

1 head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried*

1 cup low-salt canned chicken broth

1-1/2 tsp. red-wine vinegar; more to taste Kosher salt

1/4 cup freshly grated Parmigiano-Reggiano

Preparation:

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

Nutrition:

Based on four servings; Calories (kcal): 390; Fat (g): fat g 17; Fat Calories (kcal): 150; Saturated Fat (g): sat fat g 5; Protein (g): protein g 20; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 40; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 1070; Cholesterol (mg): cholesterol mg 25; Fiber (g): fiber g 13

 

Oven Roasted Corn on the Cob

LEAVE YOUR CORN IN THE HUSKS!!

1. Preheat your oven to 350 degrees.

2. Give the corn a quick rinse to clean off any dirt, pat dry, and cut off any silk hanging out from the ends. Trim any tips of leaves extending from the sides.  Again, don't peel - leave corn in the husks.  

3. Place corn, still in the husks directly on the oven rack.

4. Cook for 30 to 40 minutes, turning the corn every 10 to 15 minutes.  

5. Remove the corn from the oven and allow to cool for a few minutes (you'll know the corn is done if it gives a bit when you squeeze it).  Be careful of very hot escaping steam! 

 

Five-Spice Turkey & Lettuce Wraps

Ingredients:

  • 1/2 cup water
  • 1/2 cup instant brown rice
  • 2 teaspoons sesame oil
  • 1 pound 93%-lean ground turkey
  • 1 tablespoon minced fresh ginger
  • 1 large red bell pepper, finely diced
  • 1 8-ounce can water chestnuts, rinsed and chopped
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons hoisin sauce, (see Note)
  • 1 teaspoon five-spice powder, (see Note)
  • 1/2 teaspoon salt
  • 2 heads lettuce, leaves separated*
  • 1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
  • 1 large carrot, shredded*

Preparation:

  1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
  2. Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
  3. To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and carrot and roll into wraps.

Tips and Notes:

  • Make Ahead Tip: Prepare the filling (through Step 2), cover and refrigerate for up to 1 day. Serve cold or reheat in the microwave.
  • Notes: Hoisin sauce is a spicy, sweet sauce made from soybeans, chiles, garlic and spices. It will keep in the refrigerator for at least a year.
  • Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section. 

Nutrition:

Makes 4 servings.

Per serving: 276 calories; 11 g fat (3 g sat, 1 g mono); 66 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 26 g protein; 5 g fiber; 543 mg sodium; 390 mg potassium. 

  


 

 Last Week's Recipes!

 *denotes CSA produce item

Green Bean Salad with Feta and Mint

Makes 4 to 6 servings

1 tablespoon red wine vinegar

3 tablespoons olive oil

1 clove garlic, finely minced

Kosher salt and freshly ground pepper, to taste

1 pound green beans, trimmed*

8 ounces feta, cut into 1/2-inch cubes

1/2 cup roughly chopped mint leaves*

1/2 small red onion, thinly sliced

Whisk together vinegar, oil, garlic, salt and pepper in a large bowl. Bring a 6-quart saucepan of salted water to a boil; add beans and cook until tender, about 3–4 minutes. Using a slotted spoon, transfer to a bowl of ice water. Drain well; pat dry with paper towels. Toss with vinaigrette, feta, mint, and onion. 

 

Watermelon Mint Smoothie

INGREDIENTS

2 cups, tightly packed, diced seedless watermelon

1 tablespoon fresh mint leaves*

1 teaspoon sugar, agave syrup or vanilla sugar

3 to 4 ice cubes (more to taste) Watermelon balls for garnish

PREPARATION

Place all of the ingredients except the watermelon balls in the blender. Blend until frothy, about one minute. Pour into a glass, and garnish with watermelon balls. Serve right away.

Nutritional information per serving 110 calories; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 28 grams carbohydrates; 1 gram dietary fiber; 6 milligrams sodium; 2 grams protein

 

Roasted Squash and Fennel with Thyme 

Ingredients:

2 small summer squash, (about 12 ounces)*

1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided*

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh thyme

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup thinly sliced garlic

Preparation:

Preheat oven to 450°F. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in fennel fronds and serve. 

Per serving: 66 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 167 mg sodium; 388 mg potassium.

From Eating Well Magazine  

 

Moroccan-Spiced Carrots

Ingredients:

 

2 tablespoons extra-virgin olive oil

12 ounces peeled carrots

1 lemon, cut into 8 wedges

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/4 teaspoon ground red pepper

1 tablespoon chopped fresh cilantro

Preparation:

Preheat oven to 450°. 2. Combine first 3 ingredients in a medium bowl; sprinkle with cumin, cinnamon, salt, and pepper, tossing to coat carrots. Arrange carrot mixture in a single layer on a jelly-roll pan. Bake at 450° for 13 minutes, turning once. Sprinkle with cilantro.

Nutritional Information Calories 96 Fat 7 g Sat fat 1 g Monofat 4.9 g Poly fat 0.8 g Protein 0.7 g Carbohydrate 8.7 g Fiber 3.3 g Cholesterol 0.0 mg Iron 1 mg Sodium 187 mg Calcium 39 mg

 

 

Posted 7/15/2015 3:39pm by Jessica and Dominic Green.


At last, we have carrots in the box! At the end of last season, we did a survey of our CSA members, and, understandably, carrots made the top 3 as a staple vegetable. So it is my intention to try to include them as often as I can this year. The only problem is, carrots are notoriously difficult to grow organically.

 

 

For starters, they take 7 - 14 days to germinate. During this period, the soil can not be allowed to dry out, which means the beds need reliable and consistent irrigation. Which means that by the time the delicate, feathery little seedlings finally do emerge, they are usually surrounded by a beautiful, green carpet of weeds.

I've yet to grow a crop of carrots that does not need multiple sessions of hand weeding. And yet anyone who has tasted a fresh, local, organically-grown carrot, knows they are worth the effort. While we continue to try to bring you our own carrots from The Gentleman Farmer, the carrots in this week's box come from our good friends at Nichols Farm in Marengo IL - thank you Todd!

Enjoy!

 

- The Gentleman Farmer

 

PS: Did you know that all carrots used to be purple? It was the Dutch who first bred orange carrots in the 17th century, to match their national color!

 


 

Pick up Info: 

FARM FRIDAY July 17th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

312-246-0493 Scott's cell

Norton's USA Saturday July 18th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday July 19th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

312-246-0493 Scott's cell

 


 

Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact Nicole@gentleman-farmer.com

 


 

In this week's box:

Fennel -  fennel when roasted develops a sweet, caramel flavor and pairs nicely with summer squash (also in this week's box!). Roasted Squash and Fennel with Thyme recipe below.
 
 

Mint - Mint is more than a garnish. It adds a bright note to salads and other savory dishes. Have you ever tried the combination of watermelon and mint? For a refreshing summer treat try making Watermelon Mint smoothies!

Green beans -  Great lightly blanched, raw, or roasted.  Try making Green Bean Salad with Feta and Mint.

 

 

Pickles - Try our pickle recipe located in "Last Week's Recipe" section!

 

Green lettuce

Red lettuce

Escarole - looks like lettuce, but is a bitter cooking green. If you decide to eat escarole raw - try it with a creamy salad dressings, strong cheeses, fruits and nuts.

Summer Squash - These yummy vining crops are great thinly sliced and sauteed with butter or olive oil. Use them as a side to add to any meal or make Herbed Summer Squash Pasta Bake.

Carrots - This week you will be enjoying carrots from Nichols Farm.  Click here for a carrot cake recipe or see our recipe section for Moroccan-Spiced Carrots.

 


 

Recipes!

*denotes CSA produce item

Green Bean Salad with Feta and Mint

Makes 4 to 6 servings

1 tablespoon red wine vinegar

3 tablespoons olive oil

1 clove garlic, finely minced

Kosher salt and freshly ground pepper, to taste

1 pound green beans, trimmed*

8 ounces feta, cut into 1/2-inch cubes

1/2 cup roughly chopped mint leaves*

1/2 small red onion, thinly sliced

Whisk together vinegar, oil, garlic, salt and pepper in a large bowl. Bring a 6-quart saucepan of salted water to a boil; add beans and cook until tender, about 3–4 minutes. Using a slotted spoon, transfer to a bowl of ice water. Drain well; pat dry with paper towels. Toss with vinaigrette, feta, mint, and onion. 

 

Watermelon Mint Smoothie

INGREDIENTS

2 cups, tightly packed, diced seedless watermelon

1 tablespoon fresh mint leaves*

1 teaspoon sugar, agave syrup or vanilla sugar

3 to 4 ice cubes (more to taste) Watermelon balls for garnish

PREPARATION

Place all of the ingredients except the watermelon balls in the blender. Blend until frothy, about one minute. Pour into a glass, and garnish with watermelon balls. Serve right away.

Nutritional information per serving 110 calories; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 28 grams carbohydrates; 1 gram dietary fiber; 6 milligrams sodium; 2 grams protein

 

Roasted Squash and Fennel with Thyme 

Ingredients:

2 small summer squash, (about 12 ounces)*

1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided*

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh thyme

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup thinly sliced garlic

Preparation:

Preheat oven to 450°F. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in fennel fronds and serve. 

Per serving: 66 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 167 mg sodium; 388 mg potassium.

From Eating Well Magazine  

 

Moroccan-Spiced Carrots

Ingredients:

 

2 tablespoons extra-virgin olive oil

12 ounces peeled carrots

1 lemon, cut into 8 wedges

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/4 teaspoon ground red pepper

1 tablespoon chopped fresh cilantro

Preparation:

Preheat oven to 450°. 2. Combine first 3 ingredients in a medium bowl; sprinkle with cumin, cinnamon, salt, and pepper, tossing to coat carrots. Arrange carrot mixture in a single layer on a jelly-roll pan. Bake at 450° for 13 minutes, turning once. Sprinkle with cilantro.

Nutritional Information Calories 96 Fat 7 g Sat fat 1 g Monofat 4.9 g Poly fat 0.8 g Protein 0.7 g Carbohydrate 8.7 g Fiber 3.3 g Cholesterol 0.0 mg Iron 1 mg Sodium 187 mg Calcium 39 mg

 


 

 

Last Week's Recipes!

*denotes CSA produce item

 

Tuscan Kale Pesto

(makes 1 generous cup)

Ingredients:

1 bunch Tuscan kale*
1/3 – 1/2 cup extra virgin olive oil
3 cloves garlic, thinly sliced
2 tablespoons pine nuts, toasted
1 tablespoon lemon juice
1/3 cup grated parmesan cheese
1 teaspoon kosher salt

Preparation:

Clean the kale and remove the spine.

Bring a large pot of salted water to a vigorous boil. Have a bowl of ice water nearby.

Cook the kale in the boiling water for 2 minutes, then drain and plunge immediately into the ice water. This will stop the cooking and make for a brilliant green pesto. Remove the kale from the ice water and pat dry.

Heat 3 tablespoons of the olive oil in a small sauté pan over medium heat. Add the garlic and cook for a few minutes until it is just softened. Cool the garlic in the oil to room temperature.

Place the kale, the garlic with its cooking oil and the pine nuts in the bowl of a food processor and pulse, initially, to chop the ingredients. Stop the machine and scrape down the sides, then process until the ingredients are finely chopped. Scrape down the sides again, then, with the machine running, slowly add the remaining olive oil and lemon juice. The mixture should be thick and creamy. Add the parmesan cheese and salt. Taste for seasoning, adjusting with more salt, lemon juice and/or parmesan cheese as desired. The flavors should be bright and intense, as they will mellow with time.

Store in a sealed container in the refrigerator for up to 2 weeks.

 

Quick Pickled Cucumbers

Makes 1 cup 

Ingredients:

6 small cucumbers - quartered into spears*

1 cup white distilled vinegar

2 tbs kosher salt

1 tbs sugar

2 cups of water

2 cloves of garlic - peeled

8 sprigs of fresh dill 

2 tbs black peppercorns

Directions:

  1. Wash 2 1-pint mason jars and lids - wash with hot soapy water and air dry.
  2. Stir together vinegar, kosher salt and sugar. Stir until salt and sugar are dissolved. Add 2 cups of water to the vinegar, salt and sugar mixture.
  3. Add the cucumber spears to the 2 mason jars. You'll need to trim the top and bottom of the cucumbers off so they fit snuggly in the jar. You want to completely fill the jar - so pack those slices in there.
  4. Slip in to each jar - one garlic clove, 4 sprigs of fresh dill.
  5. Add 1 tbs of black peppercorns to the top of each mason jar.
  6. Pour vinegar brine into each mason jar, fill the jar up so that all the cucumber spears are covered with the brine.
  7. Screw on the mason jars lids, tap the jars lightly to release any air bubbles and put the mason jars in the refrigerator.
  8. Wait at least 24 hours - 48 hour is better - and open up the jar and enjoy a quick pickle!

 

Green Cabbage Crunch Salad

Ingredients:

1 medium cabbage*

2 green onions, finely chopped with green stems

2 tablespoons black sesame seeds

1/2 cup sliced almonds

Dressing

1/2 cup Safflower or canola oil

4 Tablespoons vinegar

4 Tablespoons Blue agave, Maple syrup, or honey

Preparation:

 

Toast the almond slices and black sesame seeds together in a small pan over low heat, until almonds are lightly brown but not burned. This should take less than five minutes. Set aside to cool.

Finely shred cabbage with a knife or in a food processor fitted with a shredding blade.

In a small bowl, combine the oil, vinegar and agave. Season with salt and pepper.

Adjust sweetness according to your taste. Start with 2 tablespoons of agave syrup, maple syrup or honey then add up to 2 more tablespoons (total 4 tablespoons full).  

Drizzle the dressing over cabbage mixture and toss to mix thoroughly.  You can serve right away or chill until it is ready to served.

Sprinkle the toasted almonds and sesame seeds right before serving. Gently toss one more time.

 

Herbed Summer Squash Pasta Bake

8 ounces pasta, any shape you like

1 tablespoon olive oil

1 pound summer squash, halved lengthwise and sliced thin*

1 teaspoon finely grated lemon zest

Juice of half a lemon

3 tablespoons unsalted butter

2 cloves garlic, minced 

3 large or 5 skinny scallions, sliced thin and white/pale green parts and dark green tops in separate piles

Pinches of red pepper flakes, to taste

3 tablespoons all-purpose flour

1 1/2 cups milk

1/4 cup chopped flat-leaf parsley, divided

1 tablespoon finely chopped mixed herbs of your choice 

Salt and pepper to taste

3/4 cup finely grated parmesan or aged pecorino romano cheese, divided

4 ounces mozzarella, cut into small cubes

Preparation:

Cook the pasta: If you’ve got an oven-save 3-quart deep skillet or braising pan, use it here and you’ll only need one pot for the whole recipe. Otherwise, bring an medium/large pot of well-salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside.

Heat oven: To 400 degrees.

Prepare the squash: Heat a large skillet or the pot you just used to cook your pasta to high heat. Once hot, add olive oil, and let it heat until almost smoking. Add sliced squash, season it with salt and pepper flakes and let it sear underneath, unmoved, until golden brown. Continue to saute until browned and somewhat wilted, about 10 minutes, trying to get some color on each layer before moving squash around. Transfer to a bowl and squeeze lemon juice over bowl. Add more salt or pepper if needed.

Make the sauce: Reheat your the same pot over medium heat. Melt butter in bottom of pan. Add scallion white and pale green parts and garlic and let sizzle for 1 to 2 minutes. Add flour and stir until all has been dampened and absorbed. Add milk, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/onion/garlic mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all milk has been added, then add lemon zest, salt and pepper to taste. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat and stir in half of chopped parsley, all of mixed herbs and reserved scallion greens. Adjust seasoning to taste.

Assemble dish: Off the heat, add drained pasta, summer squash, 1/2 cup grated parmesan and all of the mozzarella to the pot, stirring to combine. If pan is ovenproof, you can bake your final dish in it. If not, transfer mixture to a 2 to 3 quart ovenproof casserole or baking dish. Sprinkle with remaining 1/4 cup parmesan.

Bake: For 25 to 30 minutes, until edges of pasta are golden brown and irresistible. Sprinkle with reserved parsley and serve hot. Reheat as needed.

 

Posted 7/8/2015 3:52pm by Jessica and Dominic Green.

 
Welcome, everyone, to Week 4 of our Summer CSA! We hope you have been enjoying everything so far. 
 
English gentlemen are sometimes accused of talking a little too much about the weather. But as a Gentleman Farmer, I feel I have a new-found justification in dwelling upon this subject. And so... "What a cool, mild summer we're having this year, don't you think..?"
 
People often ask, "Is this weather good for the farm..?". The straight answer is, it is never great, but never terrible either. Being a CSA farm, we must grow a wide variety of vegetables. Some, such as tomatoes, peppers and eggplant, love hot, dry weather. Others, like lettuces, cauliflower and celery, love cool weather with plenty of water. So when one group is struggling, the other is usually happy. Weeds, on the other hand, seem pretty ecstatic whatever the weather..!
 
 
 
 
In this weeks box you will find your first summer squashes and cucumbers. In the past, we've tried to be as specific as possible in letting you know which varieties you will be receiving. But due to the fickle nature of farming, we have decided to simply tell you which type of vegetable you can expect, so as not to disappoint. We will continue to try to provide you with as many different, new and 'unusual' varieties as possible - enjoy!
 
 
 
-The Gentleman Farmer

 

A special reminder: 

Please don't forget, we reuse our CSA boxes! The boxes we use are waxed, designed for use with produce, and are durable and reusable. We encourage you to please break them down and bring them with you to your next pick-up. Take a little time to see how they collapse - when done incorrectly, the flaps tear and the boxes end up in the garbage. Thank you!

 


 

Pick up Info: 

FARM FRIDAY July 10th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

312-246-0493 Scott's cell

Norton's USA Saturday July 11th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday July 12th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

312-246-0493 Scott's cell

 


 

Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact Nicole@gentleman-farmer.com

 


 

In this week's box:

Tuscan Kale  -  Slightly sweeter and more delicate than curly kale.  Instead of making a traditional kale salad try making Tuscan Kale Pesto (recipe below)!

Head LettuceUse in a salad, sandwich, or make lettuce wraps. 

Green Cabbagethis tender-sweet cabbage is perfect raw in salads, slaws or cooked in your favorite cabbage dishes. Green Cabbage Crunch Salad recipe provided.

 

Summer SquashThese yummy vining crops are great thinly sliced and sauteed with butter or olive oil. Use them as a side to add to any meal or make Herbed Summer Squash Pasta Bake.

Mushrooms Sourced from River Valley Ranch, WI.  Keep mushrooms unwashed in a paper bag in the fridge; avoid wrapping in plastic.  These mushrooms have low moisture content which make them great for sauteing.

 

 

Pickling Cucumbers - Home pickling enthusiast will love these cucumbers because they are crisper, more flavorful, and have a thinner skin than other varieties of cucumber.  You can also add these to salads.  I have included a Quick Pickled Cucumber Recipe below. 

Beets -  This week you will be enjoying red beets from Nicholas Farm. 

Chives - Add chives to dishes at the end of the cooking process, as their mild flavor can be destroyed by heat. 

 

 

 


 

 Recipes!

*denotes CSA produce item

 

Tuscan Kale Pesto

(makes 1 generous cup)

Ingredients:

1 bunch Tuscan kale*
1/3 – 1/2 cup extra virgin olive oil
3 cloves garlic, thinly sliced
2 tablespoons pine nuts, toasted
1 tablespoon lemon juice
1/3 cup grated parmesan cheese
1 teaspoon kosher salt

Preparation:

Clean the kale and remove the spine.

Bring a large pot of salted water to a vigorous boil. Have a bowl of ice water nearby.

Cook the kale in the boiling water for 2 minutes, then drain and plunge immediately into the ice water. This will stop the cooking and make for a brilliant green pesto. Remove the kale from the ice water and pat dry.

Heat 3 tablespoons of the olive oil in a small sauté pan over medium heat. Add the garlic and cook for a few minutes until it is just softened. Cool the garlic in the oil to room temperature.

Place the kale, the garlic with its cooking oil and the pine nuts in the bowl of a food processor and pulse, initially, to chop the ingredients. Stop the machine and scrape down the sides, then process until the ingredients are finely chopped. Scrape down the sides again, then, with the machine running, slowly add the remaining olive oil and lemon juice. The mixture should be thick and creamy. Add the parmesan cheese and salt. Taste for seasoning, adjusting with more salt, lemon juice and/or parmesan cheese as desired. The flavors should be bright and intense, as they will mellow with time.

Store in a sealed container in the refrigerator for up to 2 weeks.

 

Quick Pickled Cucumbers

Makes 1 cup 

Ingredients:

6 small cucumbers - quartered into spears*

1 cup white distilled vinegar

2 tbs kosher salt

1 tbs sugar

2 cups of water

2 cloves of garlic - peeled

8 sprigs of fresh dill 

2 tbs black peppercorns

Directions:

  1. Wash 2 1-pint mason jars and lids - wash with hot soapy water and air dry.
  2. Stir together vinegar, kosher salt and sugar. Stir until salt and sugar are dissolved. Add 2 cups of water to the vinegar, salt and sugar mixture.
  3. Add the cucumber spears to the 2 mason jars. You'll need to trim the top and bottom of the cucumbers off so they fit snuggly in the jar. You want to completely fill the jar - so pack those slices in there.
  4. Slip in to each jar - one garlic clove, 4 sprigs of fresh dill.
  5. Add 1 tbs of black peppercorns to the top of each mason jar.
  6. Pour vinegar brine into each mason jar, fill the jar up so that all the cucumber spears are covered with the brine.
  7. Screw on the mason jars lids, tap the jars lightly to release any air bubbles and put the mason jars in the refrigerator.
  8. Wait at least 24 hours - 48 hour is better - and open up the jar and enjoy a quick pickle!

 

Green Cabbage Crunch Salad

Ingredients:

1 medium cabbage*

2 green onions, finely chopped with green stems

2 tablespoons black sesame seeds

1/2 cup sliced almonds

Dressing

1/2 cup Safflower or canola oil

4 Tablespoons vinegar

4 Tablespoons Blue agave, Maple syrup, or honey

Preparation:

 

Toast the almond slices and black sesame seeds together in a small pan over low heat, until almonds are lightly brown but not burned. This should take less than five minutes. Set aside to cool.

Finely shred cabbage with a knife or in a food processor fitted with a shredding blade.

In a small bowl, combine the oil, vinegar and agave. Season with salt and pepper.

Adjust sweetness according to your taste. Start with 2 tablespoons of agave syrup, maple syrup or honey then add up to 2 more tablespoons (total 4 tablespoons full).  

Drizzle the dressing over cabbage mixture and toss to mix thoroughly.  You can serve right away or chill until it is ready to served.

Sprinkle the toasted almonds and sesame seeds right before serving. Gently toss one more time.

 

Herbed Summer Squash Pasta Bake

8 ounces pasta, any shape you like

1 tablespoon olive oil

1 pound summer squash, halved lengthwise and sliced thin*

1 teaspoon finely grated lemon zest

Juice of half a lemon

3 tablespoons unsalted butter

2 cloves garlic, minced 

3 large or 5 skinny scallions, sliced thin and white/pale green parts and dark green tops in separate piles

Pinches of red pepper flakes, to taste

3 tablespoons all-purpose flour

1 1/2 cups milk

1/4 cup chopped flat-leaf parsley, divided

1 tablespoon finely chopped mixed herbs of your choice 

Salt and pepper to taste

3/4 cup finely grated parmesan or aged pecorino romano cheese, divided

4 ounces mozzarella, cut into small cubes

Preparation:

Cook the pasta: If you’ve got an oven-save 3-quart deep skillet or braising pan, use it here and you’ll only need one pot for the whole recipe. Otherwise, bring an medium/large pot of well-salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside.

Heat oven: To 400 degrees.

Prepare the squash: Heat a large skillet or the pot you just used to cook your pasta to high heat. Once hot, add olive oil, and let it heat until almost smoking. Add sliced squash, season it with salt and pepper flakes and let it sear underneath, unmoved, until golden brown. Continue to saute until browned and somewhat wilted, about 10 minutes, trying to get some color on each layer before moving squash around. Transfer to a bowl and squeeze lemon juice over bowl. Add more salt or pepper if needed.

Make the sauce: Reheat your the same pot over medium heat. Melt butter in bottom of pan. Add scallion white and pale green parts and garlic and let sizzle for 1 to 2 minutes. Add flour and stir until all has been dampened and absorbed. Add milk, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/onion/garlic mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all milk has been added, then add lemon zest, salt and pepper to taste. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat and stir in half of chopped parsley, all of mixed herbs and reserved scallion greens. Adjust seasoning to taste.

Assemble dish: Off the heat, add drained pasta, summer squash, 1/2 cup grated parmesan and all of the mozzarella to the pot, stirring to combine. If pan is ovenproof, you can bake your final dish in it. If not, transfer mixture to a 2 to 3 quart ovenproof casserole or baking dish. Sprinkle with remaining 1/4 cup parmesan.

Bake: For 25 to 30 minutes, until edges of pasta are golden brown and irresistible. Sprinkle with reserved parsley and serve hot. Reheat as needed.
 
 


 

Last Week's Recipes!

*denotes CSA produce item

 

Parsley and Beet salad

Ingredients:

  • 1/4 cup fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil plus more for drizzling
  • 2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)*
  • 1/4 small red onion
  • 1 1/4 cups parsley leaves (from 1 bunch), torn if desired*
  • Equipment: an adjustable-blade slicer
  • Accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata

Preparation:

Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.

Trim beets, leaving 1 inch of stems attached, then peel.

Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks.

Thinly slice onion with slicer.

Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.

Toss again and season with salt and pepper before serving drizzled with additional oil.

 

Napa Cabbage Spring Rolls

Ingredients: 

  • 1/2 cup Arborio rice or long grain rice
  • tablespoon sea salt or kosher salt 
  • cups ice cubes
  • head Napa cabbage or savoy cabbage*
  • cup shredded or grated carrot
  • 1/2 cup finely chopped green onion* 
  • tablespoons snipped fresh flat-leaf Italian parsley*
  • tablespoon sesame oil (not toasted)
  • 1/4 teaspoon lime zest
  • teaspoons lime juice
  • 1/2 teaspoon sea salt or kosher salt
  • 1/4 teaspoon ground black pepper
  • Soy sauce or teriyaki sauce 

Directions

  1. For rice: In a medium saucepan, bring 1 cup water to boiling. Slowly add rice and return to boiling; reduce heat. Simmer, covered, about 15 minutes or until most of the water is absorbed and the rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Uncover; let rice cool.
  2. For wrappers: In a large pot, bring 12 cups water and the 1 tablespoon sea salt to boiling. Meanwhile, place the ice in a large bowl with 8 cups cold water.
  3. Remove eight outer leaves from cabbage. Make a cut through each leaf at the base, trimming out some of the woody stem. Set the remaining head aside.
  4. Carefully place trimmed leaves in the boiling water for 30 to 60 seconds or until just wilted, then transfer them to the ice water for 60 seconds. (Tongs are the best tool for the job.) Remove leaves from cold water one at a time, and lay flat on a cloth towel. Set aside to dry.
  5. For filling: From the remaining cabbage, finely chop enough to measure 13/4 cups. In a large bowl, combine the chopped cabbage, carrot, green onion, parsley, sesame oil, lime zest, lime juice, the 1/2 teaspoon sea salt and the pepper.
  6. About one hour before serving, assemble rolls. First, squeeze out any excess water from the filling. Then lay a blanched cabbage leaf flat on the counter with the base end toward you. Place 1/4 cup of the filling in the center of a leaf; place 2 tablespoons of rice on top of the filling. Fold stem end and sides over filling and roll up tightly, taking care not to tear. Place on a serving dish, seam side down. Let sit for about an hour. If you like, cut each roll in half diagonally to reveal the filling. Serve with soy sauce for dipping.
  7. To serve, if you like, cut each roll in half crosswise on a diagonal to make 16 pieces. Serve with soy sauce. 

 

Summer Broccoli Pasta Salad

Ingredients:
 
1 box Rotini pasta 
1 cup light mayonnaise 
1/4 cup red wine vinegar
1/4 cup sugar
3 cups chopped, raw broccoli (about 1-inch pieces)
1 cup shredded cheese
1/2 cup roasted, unsalted sunflower seeds 
1/2 cup crumbled, cooked bacon
1/4 cup diced red onion or sliced green onion
 
Directions:
 
Cook pasta according to package directions; drain. Rinse with cold water until completely cooled; drain again. Place in large bowl.
 
Meanwhile, for dressing, in small bowl, whisk together mayonnaise, vinegar and sugar; set aside.
 
Add broccoli, cheese, sunflower seeds, bacon and onion to pasta. Toss to combine. Add dressing; toss until coated. Refrigerate, covered, until chilled, at least 1 hour. Let stand at room temperature 15 minutes before serving.
 
Makes 8 servings. 

 

Bang Bang Shrimp with Napa Cabbage Slaw

Ingredients:

5 tablespoons mayonnaise

2 tablespoons sweet chili sauce

2 teaspoons sriracha

1 pound raw, peeled and deveined shrimp

2 tablespoons cornstarch

1 tablespoon canola oil

1 head napa cabbage, sliced into shreds*

1 cup butter lettuce, sliced into shreds

1/4 head red cabbage, sliced into shreds

1 tablespoon olive oil

1/2 tablespoon golden balsamic vinegar

1 teaspoon honey

1/4 cup fresh cilantro, torn

3 tablespoons snipped fresh chives

Directions:

In a bowl, whisk together the mayo, chili sauce and sriracha, then set it aside until ready to use.

Toss the shrimp with the cornstarch until evenly coated. Heat the canola oil in a large skillet over high heat.Add the shrimp and cook until it just turns pink and opaque, about 3 minutes. Transfer the shrimp to a large bowl and toss with the mayo mixture.

In a separate bowl, add the cabbage and lettuce. Toss with the olive oil, vinegar and honey until well coated. Toss the cilantro in. To serve the shrimp, mix with the slaw and garnish the entire thing with chives. Enjoy!

 

 

 

 

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