May 2012 CSA Newsletter

Posted on May 01, 2012  /   Posted in Newsletter


FARMER’S VEGGIE PASTA & PIZZA SAUCE: Costoluto Genovese is the primary tomato in our traditional Italian farm-style sauce. This ribbed tomato was one of the first kind of tomato to be introduced in Europe, initially in Spain, then in Italy and France. Amy Goldman writes in her book, ‘The Heirloom Tomato’, that “ by the 19th century, the tomato -whether fresh or prepared in pastes, purees, and juices – had become indispensable for cooks and homemakers in Italy, and was grown in virtually every garden. Cosotoluto Genovese was the local favorite.” We chose this variety both for its storied history, and for the body it adds to our sauce. We add leeks from Curra Family Farm in Knox, carrots from King Hill Farm in Penobscot, peppers from Checkerberry Farm in Parkman, and parsley from Ripley Farm in Dover-Foxcroft. We enjoy Farmer’s Veggie Pasta & Pizza Sauce over cheese ravioli, in Saturday Night Baked Chicken, or as part of a home-baked pizza. This sauce is sure to please “kids” of all ages…and is packed with veggies!

GENOVESE BASIL Pasta & Pizza Sauce: We craft our Genovese Basil Pasta & Pizza Sauce from 2 tomatoes: Amish Paste and Costoluto Genovese. It is made in the traditional Italian style of simmering the tomatoes with onions and herbs until thick. We like the Amish Paste tomato for its rich, sweet flavor and meaty texture. Slow Food USA, whose mission is to save cherished foods, agrees that this tomato is worth preserving, and Amish Paste has boarded their Ark of Taste. The tomatoes for this sauce are certified organic and were grown on Green Garden Farm in St. Albans. Allen and Jose’s farm is a work-of-art, and they also produce seed garlic, pumpkins, sunflowers, and other flowers for the wholesale floral market. Genovese Basil is a powerful, aromatic variety of basil; very traditional in Italian sauces. Crystal Spring Community Farm in Brunswick grew this batch of basil. We puree the leaves with water and olive oil, and freeze the puree for use in the winter to simmer in the sauce. The kitchen smells heavenly when this is in the kettle! Enjoy Genovese Basil Pasta & Pizza sauce over fresh pasta, on your favorite pizza (We like it on a Maine Lobster Pizza), and in Broccoli Calzones.

RUTGERS TOMATO PUREE: This tomato is the original strain of the famous New Jersey Rutgers tomato. Developed in 1928 for the Campbell Soup Company, it is a cross between Marglobe and JTD. Crystal Spring Community Farm in Brunswick grew this certified organic, extremely prolific tomato. The fruit is medium-sized, about 5 ounces, with a rich red interior and pleasing texture. It cooks up into a great tomato puree. We add nothing to this elegant tomato sauce. I recommend using Rutgers Tomato Puree in all your favorite recipes that use canned tomatoes. Our favorite is in Cajun Turkey Pasta. Plus Rutgers makes a wicked good cream of tomato soup! This variety was a star for us this year, and we’ve asked Seth to grow even more in the coming season.

YORK IMPERIAL APPLESAUCE: The York Imperial apple, one of ten most important apples, has been popular for over 150 years. Known for their firmness, and long-keeping qualities, the flavor is sweet and intensely tart. The York Imperial was developed by Quaker farmer Jonathon Jessop on his York Township (Pennsylvania) farm using scions that his mother brought back from Britain. The apple was originally called “Jonathon’s Fine Winter” until 1850, when an apple expert named it York Imperial for its imperial keeping qualities and its birthplace. These York Imperial apples were cultivated organically by Howard Wulf of Wulf Orchards in Unity.

ASIAN CARROT RELISH: No Asian-inspired meal is complete without pickles. Our Asian Carrot Relish is prepared with organic carrots from Wood Prairie Farm in Bridgewater, organic daikon radish, and organic fresh ginger. We chop these veggies and simmer them with rice wine vinegar, spices, and organic sugar for a zesty pickled treat. Enjoy Asian Carrot Relish with your favorite stir-fry or egg rolls. Try it as part of a Hot and Sour Soup.

JACK’S ORGANIC KETCHUP: Our signature product, Jack’s Organic Ketchup is made exclusively from one tomato: the Italian heirloom Principe Borghese. These tiny, almost cherry-sized tomatoes, are high in natural sugars and are traditionally dried. Our tomatoes were grown on Green Garden Farm in St. Albans by Allen Reynolds and Jose Vega. It takes over two pounds of tomatoes to make one jar of sauce, and Allen and Jose will both attest to the fact that these little guys are not easy to pick! Because the tomatoes are so high in natural sugar, we add very little sugar to the ketchup, less than 5 grams per serving. And yes President Reagan, Jack’s Organic Ketchup can qualify as a “vegetable”! Try a meal of Cheryl’s Sloppy Joe’s made with Jack’s Organic Ketchup.

WILD BLUEBERRY DRESSING: Maine organic wild blueberries are packed with antioxidants, vitamins and minerals…they are a super fruit! Our wild blueberries come from the Blue Hill Berry Company. Owners Nicolas Lindholm and his wife Ruth Fiske also grow certified organic vegetables on Hackmatack Farm in Penobscot. In this salad dressing and marinade, we cook organic wild blueberries with onions and extract a puree. This puree is then slowly simmered with organic cider vinegar from Sewall Orchard, Rabbit Hill organic apple juice, and Kinney Farm organic maple syrup. Wild Blueberry Dressing is vegan and fat free. Mix it with olive oil to make a salad dressing, or use it straight from the bottle. We like it on a Spinach, Goat Cheese and Fruit salad. Marinate chicken or pork tenderloin in Wild Blueberry dressing, or for a treat, make Duck Breast with Wild Blueberry Dressing. Be creative and please share your ideas with us!

JEN’S APPLE CRANBERRY JAM: The inspiration for this jam comes from my sister Jen. Early this fall, she gave us a box of bright, red cranberries harvested from Highland Farms of Troy, the farms she and her husband Stan own. As we were cooking up a batch of sweet sixteen apples, the idea of a jam that combined the tartness of cranberries with the sweetness of apples was born. The texture of this jam starts our like our others, is smooth, almost like a butter. We cook the apples in the kettle, and then extract the seeds, skins and stems. The apple extract is then returned to the kettle, where we add whole cranberries and slowly simmer with organic cane sugar. As we don’t use pectin in our jams, the natural sugars and flavors of the fruit are much more intense. We hope you enjoy Jen’s Jam! Try it on dessert pizza, spooned over vanilla ice cream, or in Orange Goat Cheese Danish.

CRANBERRY WHITE CHOCOLATE CHUNK COOKIE MIX: Aroostook County was the breadbasket of the Northeast during the Civil War, and will continue to play an important role in feeding the state. We use organic wheat and rolled oats along with organic cranberries and white chocolate to create our Cranberry White Chocolate Chunk Cookie Mix. The grains in this product were freshly ground and contain no preservatives, so please enjoy these cookies soon or store the mix in the refrigerator.

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