Farm Focus of the Week: Troutdale Farm, Gravois Mills, MO
From the website:
Our trout are grown in fresh spring water originating on the farm which assures the superior health and quality of our fish.
Eggs are incubated, hatched then raised to market size. Fresh trout is available year round at the farm. We offer whole trout cleaned, bagged and iced or the classic trout fillet skillfully prepared to remove all bones. Our trout are regularly delivered to fine dining restaurants and select stores.
In the Store & On Sale:
- Marcoot Jersey Creamery Mozzarella cheese – Not to be missed!! Use your tomatoes, herbs and this hand crafted mozz to make a classic caprese salad, perfect for the hot weather.
- Berhanu Lentil Dip: Curry, Mild, Medium, Garlic, $5/tub
- Cheese spreads: Morel mushroom, Horseradish Bacon, Peppercorn, Bleu Cheese, Greek, $6.70 / each
- Radishes, on sale for $3.20/bunch
- Super Sale on Bosnian bread! $2/Loaf, great for croutons or crostinis.
This Week’s CSA:
- Red Slicer tomatoes, Double Star, ½ lb
- Asparagus, Scharf Farm, 1 bunch
- Choice: Swiss Chard or Braising Mix (combo of kale, mustard greens and beet leaves), Deep Mud Farm, ½ lb (1 lb for 2P Veggie)
- Broccoli, Double Star, ½ lb (1 lb for 4P Regular)
- Also for veggie shares: 1 lb zucchini or 1 head lolla rossa
- Trout, Troutdale Farm, 2 fillets (4 fillets for 4P Regular)
- Del Carmen Black Beans, 1 each – Gluten free shares will get the gluten free version of the beans
- Angel Baked cookies, 2 each, Choice of chocolate chip, oatmeal raisin or sugar
Recipe Ideas -
From Head Chef Michelle Blodget
Black Bean & Tomato Quinoa
- 2 teaspoons grated lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1 cup quinoa
- 1 (14- to 15-ounce) can black beans, rinsed and drained
- 2 medium tomatoes, diced
- 4 scallions, chopped
- 1/4 cup chopped fresh cilantro
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
Beet Leaf, Mustard Green & Kale Pesto
Makes 2 Cups
- 6 cups chopped braising mix (leaves, greens and kale)
- 1 cup nuts (walnuts, pecans, pine nuts, etc. – your choice)
- 2 garlic cloves, peeled and smashed
- Lemon juice, ¼ cup
- Olive oil, as needed
- optional: 1 pinch cayenne pepper
Heat a saute pan over medium heat and toast the nuts until golden brown or they smell nutty and toasted.
In a food processor, add the garlic, some of the braising mix and the lemon juice. Begin to blend, adding more braising mix as needed. Slowly pour oil into the processor as it blends to desired consistency. Season to taste and serve over pasta or eggs.