There will be no deliveries on Saturday 11/30 and Tuesday 12/3. Orders placed today will be delivered on Saturday 12/7 and Tuesday 12/10.

As Kermit the Frog said...

 

....It ain't easy being Green.

This week you have a share that's chock full of greens. A veritable verdant Vesuvius! Late Spring in New England = Leafy greens for days.  Let's load up on iron and Vitamin C, folks!

Seeing all that leafy loveliness can overwhelm some as they open their fridges. We share a few recipe ideas below and link to an article from Cooking Light to fire up your creative engines.

Also, its steak time from Tad at Feather Brook Farm. We order whole animals from Tad and so we have a whole variety of steak cuts this week, and a few ideas on how to cook each. (With a healthy serving of greens on the side obviously.)

Finally, and maybe most importantly, which Muppet are you? (These are things I think about.) Kermit gets a lot of attention but I think I'm more of a mix of both Waldorf AND Statler with a pinch of the Swedish Chef. 

WHAT'S IN THE BAG?

HALF SHARE

Omnivore Protein -Steak from Feather Brook Farms; Maple Greek Yogurt from Brookford Farm
Pescatarian Protein - Salmon from Red's Best;  Maple Greek Yogurt from Brookford Farm
Vegetarians - Meat from the Plant Deli; Maple Greek Yogurt from Brookford Farm
Paleo Proteins - Steak from Feather Brook Farms; Eggs from Feather Brook Farm/Brookford Farm
Fruits and Veggies - Swiss Chard, Beet Greens, Carrots and Potatoes from Busa Farm
Grain - Muffins from Vinal Bakery
Special Treat - Chocolate from Taza Chocolate

 

WHOLE SHARE

Omnivore Protein - Steak from Feather Brook Farm; Salmon from Red's Best; Blue Cheese and Maple Greek Yogurt from Brookford Farm
Pescatarian Protein - Salmon and Blue Fish Filets from Red's Best;  Blue Cheese and Maple Greek Yogurt from Brookford Farm
Paleo Proteins -Steak from Feather Brook Farm; Salmon from Red's Best; Eggs from Feather Brook Farms
Vegetarian Protein - Meat from the Plant Deli; Maple Greek Yogurt from Brookford Farm​
Fruits and Veggies - Spinach from Clark Farm; Asparagus from Brookford Farm; Swiss Chard, Beet Greens, Carrots and Potatoes from Busa Farm

Grain - Muffins from Vinal Bakery

Special Treat - Chocolate from Taza Chocolate

DOUBLE SHARE

Omnivore Protein - Steak from Feather Brook Farm; Salmon from Red's Best; Blue Cheese and Maple Greek Yogurt from Brookford Farm; Breakfast Patties from Brookford Farm (SO GOOD); Hummus from Magic Bites Bakery
Pescatarian Protein -Salmon, Haddock and Blue Fish Filets from Red's Best;  Blue Cheese and Maple Greek Yogurt from Brookford Farm; Hummus from Magic Bites Bakery
Fruits and Veggies - Spinach from Clark Farm; Asparagus from Brookford FarmSwiss Chard, Beet Greens, Carrots and Potatoes from Busa Farm; Apples from Champlain Orchard; Lettuce from Busa Farm
Grain - Muffins from Vinal Bakery; Pizza Dough from Forge
Special Treat -Chocolates from Taza Chocolate


RECIPES

Leafy Green Inspiration: Pesto? Got it. Soups? On it. Pizza?  Yes, please. Here are a few dozen ways to use everything green.

Green Shakshuka: This brunch-tastic dish can also be a perfect porch dinner. No need to fret if you don't have feta. (Don't FRETA if you know what I mean...) The cheese is tasty but not necessary. A great way to use your beet greens and spinach!

Simple Swiss Chard: :" Simple" might be my favorite word in a recipe next to "Splash of White Wine" - don't mind if I do!

Fried Rice: I make this ALL. THE. TIME. Its a wonderfully easy, cheap and fool proof way to use up greens, left over proteins etc and have lunch for the week. I make white rice, or get it from a take place if I not feeling that extra effort. Cook greens in a big skillet with garlic, oil and anything you have laying around. Add the rice and crank the heat up. A few splashes of soy sauce, fish sauce and maybe some sriracha (all to taste) and you are good to go. Crack an egg on top if you are feeling it at the end. 

Blue Cheese Sauce: This is amazing on your steak, on your veggies or sitting on a crispy cushion of potato chips. So easy and tasty.

Speaking of Steaks! Here are a few ideas on your goods. The Folks at Delishably show you cut by cut how to approach the meat. Some cuts are ready for hot grill time and others want to relax in a slow cooker or in a Spring Stew.