It has been quite a week for us! In addition to getting this weeks share together, we also had The Fred Eaglesmith Traveling Show concerts. The first was the same day as the CSA drop. So, no picture is available…oops!
This weeks share included 2 pints of yellow beans from last season. My favorite way to enjoy beans is in green bean casserole, or yellow bean casserole! Most everyone makes the standard version with canned cream of mushroom soup, but if you’d like to shake it up a bit check out Alton Brown’s version http://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe/index.html . I tried it for Thanksgiving about 5 years back and I haven’t bothered with a ‘can of cream of’ anything since then. Yum!
Members had a choice of spinach, broccoli and lettuce mix. First come, first served.
We included popcorn that we grew last season. I used to make pop corn on the stovetop with my great-grandma years ago and that is what you will want to do to enjoy this tasty snack.
Choose a 3-4 quart saucepan with lid. Add 2 tablespoons of neutral, high heat oil (canola or grapeseed are two that would work) to the saucepan along with ½ cup of corn kernels (what was included this week.) Shake the pan to cover kernels in oil, kernels should cover the bottom of the pan. Cover pan and place over medium heat until the corn starts popping. Lift pan from heat and shake continuously while holding the lid down till popping slows, about 4 minutes or so. Remove pan from heat and leave lid on until popping stops. Pour into a bowl and season as desired!
Pound cake is one of my favorite items to bake in the spring when we have a glut of eggs. The basic recipe for pound cake is: a pound each of flour, sugar and butter. To spice up the recipe, I sometimes use mini chocolate chips, orange marmalade or cocoa powder.
We included a dozen of our pastured eggs to round out this weeks share. Outdoor living makes for great eggs, the yolks are a beautiful orange/gold color from the beta carotene from the greens. If you have eggs at home, we invite you to crack one next to our farm eggs to see the difference for yourself! Pastured eggs have been shown to contain more Vitamin E, Vitamin A and omega 3 fatty acids and less saturated fat and cholesterol than those found in the store.