CSA shares February 4 - 6, 2021
/Hello RCF CSA members!
On our fourth week of distribution, we’re delivering to predominantly weekly customers. You all are consuming some serious veggie poundage week to week, and we commend you for your dedication! See what’s in this week’s shares and check out our menu planning suggestions below:
Bakery Shares this week also include
Rye loaf / parmesan herb croutons / sesame peanut butter bars
Penne or creste rigate pasta / 2 x build your own pizza kit with sauce & cheese
Herbal wellness shares
Specially crafted this month for a celebration of love with cacao and rose. Lesley's including a personal cacao ceremony for each subscription holder along with rose glycerine, a rose and wild flower facial steam, and a rose and herb skin detox tea. This share is all about self love <3<3<3 You’ll see a full post on this soon!
Protein Shares
Your shares are regularly including two rainbow trout fillets from Sunburst Trout Farm in Weaverville, North Carolina. Pork, chicken, and other poultry have been limited access throughout the year, and we’ve found this trout to be a consistent, dependable supply. This is a generational working farm, long ago established on natural mountain trout streams. We generally pan fry for quick preparation, and one filet is easily multiple servings.
Meal Planning Suggestions
Dinner Pan Fried Sunburst Rainbow Trout with walnut pesto butter, rutabaga rice, sauteed sea bean
Make an effort to dry the skin side for best crisp, heat a skillet over medium and add oil. Start skin side down, over medium heat, approx 4-6 minutes, flip and finish 1-2 minutes. Times and temps are estimates based on your range and fish thickness, finish at interior temp 140F and rest to 145F. I started with a sunflower oil and finished with a few tablespoons of ramp butter. Correctly prepared, the fish will loosen from the pan easily when it is ready to flip. Your pesto is prepared standard with basil, olive oil, garlic, parmesan, and walnuts in place of pine nuts. Whip this into unsalted butter and refrigerate to set. Scoop or dollop over hot trout for plating. Rice your rutabagas by following the recipe linked below, and top with a quickly blanched then sauteed sea bean.
https://mealplanaddict.com/2019/03/how-to-make-rutabaga-rice/
Dinner Hoodley Creek Lamb shank bolognese with semolina pasta & WhyNot Farm kale caesar salad
Lamb shanks are best in a braise till the meat falls off the bone. Season shanks overnight with salt, oil & herbs. Brown the meat in a dutch oven & remove, saute aromatics onion/garlic/herbs, deglaze with wine and tomatoes, bring to a boil. The fresh pasta will only take about 4-5 minutes to boil from the refrigerator, or boil from frozen. Pro tip: toss pasta & sauce with a splash of starchy pasta water in a saute pan to bring the pasta & sauce together = more sauce stick! If you're eating kale fresh, give it a quick "massage" with a pinch of salt to start breaking down the fibers. You'll release some deeper flavors in the process. A traditional caeasar dressing can be pulled together with anchovy, lemon & egg, worscestershire, garlic & quality olive oil, s & p, touch of dijon. Finish this with salad with a shaved hard cheese and parmesan herb croutons. Serve with roasted root veggies for a gluten free option.
https://www.taste.com.au/recipes/lamb-shank-ragu-pappardelle-recipe/46u55h3w
https://cooking.nytimes.com/recipes/1013104-classic-caesar-salad
Lunch Honey & red pepper glazed Sunburst Rainbow trout, with sea bean, daikon & cucumber salad
https://www.epicurious.com/recipes/food/views/sea-bean-salad-with-daikon-and-cucumber-51199610
https://thefeedfeed.com/thedaleyplate/honey-and-gochujang-glazed-trout
Snack Easy lacto-fermented daikon & carrot
A detailed explanation of the fermentation process
https://www.tyrantfarms.com/how-to-make-pickled-daikon-radishes-lacto-fermented/
And another approach that uses whey to feed the fermentation
https://mouthsofmums.com.au/recipe/carrot-and-daikon-lacto-fermented-pickle/
Breakfast Hemp heart savory porridge with kale, poached egg & kimchi
I started this with browning garlic & onion aromatics in a basic beef broth, stewed the hemp hearts & kale till tender with garlic/onion/ginger/hot pepper sauce/soy/rice wine vinegar/sesame oil, flavoring to taste. I poached the egg in the same pot, one pot wonder! This was a quick prep time, and hemp hearts provide a heavy dose of protein that acts as an appetite suppressant throughout the day. Try with quinoa, chia or rice for congee in place of hemp hearts if you like. You’d be surprised what all kimchi will accent. I add a little for some probiotics instead of a sugary yogurt for breakfast.
We’d love to see what you’re creating….Show us on Facebook or Instagram!
Happy eating!
Elise, Jamie & the crew at River Creek Farm