RCF Shares January 21-23, 2021

Hello RCF CSA members!

This week's produce shares include:

Red or green cabbage / Sweet potatoes or red potatoes--the very last of the potatoes!

Beets / Rutabagas

Black Arkansas & Granny Smith apples / Crunchy sprouts

Lettuce / Two bunches of greens: Kale, collard greens, or swiss chard

For those that have been with us through the changing seasons, we're sure you're seeing what we've come to know about winter veggies--the variety is slim with a heavy presence of root veggies and greens while we wait for the return of enough sunlight to grow again. If you weren't getting enough greens this summer, here they are! Are you longing yet for the return of endless summer corn, tomatoes and zucchini? Or have you found your favorite root veggie, hearty green, or winter squash among the variety? We reach out a bit further in our network to other reliable producers for some specialty products to keep a variety that makes sense in the kitchen--the holiday mandarin oranges from Georgia were a nice break from only apples for local fruit, and these sprouts from Tyron NC add great texture to any salad, sandwich or stir fry.

Protein shares--We're pleased to have found a few new suppliers recently to add to the variety. Our last round of pork came from Cave Ridge Farm in Blountville, and the bison is coming from Ararat Farm in Sugar Grove, Virginia. Whole chickens are currently unavailable, but we do still have these split breasts and quarters coming in, at the added cost of extra processing. We've just received our most recent whole beef from Laurel Springs Farm in Marion, so protein shares will soon be getting a fresh round of those higher end beef cuts--big poundage in roasts and thick steaks are coming your way. We've recently prepared a London broil for easy meal prep for quick lunches throughout the week--minimal prep for maximum output, see more detailed meal planning steps for reference below.

Bakery shares include beautiful brioche loaves this week. Cream cheese cookies are ridiculous--these freeze well for a quick thaw/reheat so you don't have to eat all at once. Also....cinnamon rolls, cheesy bread sticks, 6 servings of creste rigate (macaroni) pasta or spaghetti, and pizza kit for 2 home pizzas.

Herbal wellness shares feature lavender this month, perfect timing for the deep of winter. Lesley's included a migraine tincture, magnesium sleep aid, lavender eye pillow, and a calming lavender sage smudge spray, and of course these smell amazing! I'm stocking my cabinet each month and have been glad to have these tools. You can find her on Facebook at Appalachian Alchemy.

Keep an eye on our Facebook page at River Creek Farm if you aren't yet; I'm preparing some posts on how we're making good use of our shares in the kitchen, including our recommendations for pantry staples that make for easy cooking, and other share members are contributing their ideas too!

Happy eating!

Elise, Jamie & the crew at

River Creek Farm

Meal Planning Suggestions:

London Broil: *Marinate minimum 2 hours overnight. Choose your flavor profile, and season at will! Key ingredients: salt to facilitate the transfer of flavor into the meat, and an acid (like vinegar or citrus) to tenderize the lean meat. I always add oil, garlic, onion, vinegar, and a splash of wine or beer and hot chili sauce to brighten it all. Ginger, soy, and sesame for an Asian flavor. Herbs and olive oil for a Mediterranean flavor. Citrus, cilantro and peppers for a Latin flavor. Sorghum molasses and liquid smoke for a Southern meal. Follow by an all over sear and ~ 30 minutes (for a 3 lb roast) under broil at 450F, flipping halfway through, finish interior temperature to 125F for medium rare, slice thin. Refrigerate whole or pre sliced. Slice & quick high heat reheat in a lightly oiled skillet for lettuce wrap, steak sandwiches or breakfast burritos.You can cut these through the thickness into flank steaks for fajitas if that's too much to manage at once--but DO marinade and don't overcook!

Dinner1: Roasted veggie hash, sauteed kale, white rice, kimchi & beef broth.

This broth came from a frozen portion of the remnant of a short rib braise, now seasoned with heavy ginger/garlic/onion. Saute aromatics, add water to frozen fatty braising liquids, bring to a boil, season to taste. I use sesame oil + neutral veggie oil (sunflower preferred) for Asian flavors, and it pairs well with more traditional Southern American flavors. Thoroughly clean, dice root veggies, and roast in a single layer in a heavy pan 475F, approximately 40 minutes, till golden brown, stirring regularly. Last 5 minutes, add oil and season with salt, soy sauce, crushed red pepper, chives. Turn off the oven to hold hot for plating. Tear & destem kale for quick high heat saute with garlic, sesame oil, veggie oil. Convection roast at 450F to crisp the kale to brown, stirring, add salt & sesame seed to finish. White rice--short grain, soak 10-20 minutes, rinse well. One cup rice to one cup water. Bring to boil over medium-high (watch to not boil over), reduce to low, cover/vented, do not stir, lidded 20 minutes till tender. Each of these components can be batched ahead and are easy reheat, or will pair nicely in other meals. We always keep a jar of kimchi on hand--Shin from Korean Taco sells hers downtown Johnson City at the Kimchi Market on West Market St. Asian Market on Fort Henry Drive in Kingsport also carries an excellent product.

Dinner2: Pizza with marinated London broil, caramelized onions, collard green pesto & mozzarella.

Thanks Amy for the pesto recipe suggestion!

Breakfast1: French toast sticks.

Slice brioche into sticks. Beat eggs with half & half or milk, vanilla, salt, brown sugar, cinnamon, splash of brandy, for custard. Soak each stick in custard, pan fry to golden brown in butter. Let cool and refrigerate or freeze for future use--rewarm in the oven at 350F. Serve with baked apples or apple butter.

Breakfast2: Scramble with last night's root veggies & kale.

The last of last week's Everything Seed Bread loaf for toast.

Lunch 1: toasted brioche with sliced London broil, smoked gouda, crunchy sprouts, Greener Pasture's hydroponic lettuce and creamy horseradish vinaigrette.

Lunch 2: lettuce wrap, sliced London broil, white rice, kimchi, crunchy sprouts. Hot & sour beef broth.