Produce
- Red or green butterhead lettuce, Two Morrow’s Farm (a Missouri Organic Association member), 1 head
- Beets, Double Star, 1 pound
- Mizuna mustard greens, Double Star, 1/4 pound (1/2# for gluten-free)
- Yellow straight-neck summer squash & zucchini, Lee Farms, 2 pounds (Gluten-free receives additional # of beets OR squash)
- Veggie & Large Shares: lola rosa lettuce, Two Morrow’s Farm
- Veggies’ Choice: braising mix (1/2#), broccoli (1), swiss chard (1/2#) or tomatoes (1# of red or green)
Meat
- Bison kabob meat, Sayersbrook Bison Ranch, 16oz (32oz for large share)
Staple
- Fresh pasta, Midwest Pasta, 9oz – Choice of: angel hair, linguini, or fettuccine (1# for large share, none for gluten-free)
Treat
- Two chocolate-covered hazelnut biscotti, Just Sweets, (None for gluten-free)
Monthly CSA Menu – June
Produce
- Asparagus, Scharf’s Farm, 1 bunch
- Frozen blueberries, Missouri Highland Farm, 1 pound
- Red or green butterhead lettuce, Two Morrow’s Farm, 1 head
- Choice: Beets, Double Star, 1 pound OR Squash, Lee Farms, 1 pound
- Choice: 1/4 pound mizuna mustard greens, Double Star OR lola rosa lettuce, Two Morrow’s Farm
- Choice of canned produce: apple sauce, butternut squash, green beans, pickled beets, pickles, relish, tomatoes
Meat
- 16oz package of Sayersbrook Bison kabob meat
- Trout, 1 package of 2 fillets, Troutdale Farm
- Bratwurst or Large Sausage, 1 package of 4 links, Todd Geisert Farms
Staple
- Fresh pasta, Midwest Pasta, 1 pound – Choice of: angel hair, linguini, or fettuccine
Recipe Ideas
Beet Pasta topped with Goatsbeard Farm Goat Cheese
Ingredients
- Beets, ½ pound, cleaned
- Olive oil (to taste)
- Garlic (to taste)
- Salt & pepper (to taste)
- Fresh pasta, 9oz
- Butter, 3 tbsp
- Pasta water, about 2 tbsp
- Goatsbeard Farm Goat Cheese, a dollop on each plate
Directions
- Preheat the oven to 400°F. Place the beets in a glass or ceramic baking dish. Cover with the olive oil and water. Bake until a fork easily passes through the beets, about 1 1/4 hours. Let cool.
- Bring a large pot of salted water to a boil. Add the spaghetti to the boiling water and cook to preferred consistency.
- Cut the cooled beets into chunks, place in a blender or food processor and blend to a rough puree.
- Brown butter in a skillet, add the pureed beets, garlic, salt, pepper, and pasta water. Stir ingredients till fully mixed.
- Place the cooked pasta into the skillet with the sauce. Stir to combine.
- Top with your favorite Goatsbeard Farm cheese.
Gluten-Free Mizuna & Summer Squash ‘Pasta’
Ingredients
- Summer squash & zucchini, 1
- Mizuna, ¼ pound
- Red Pepper
- Avocado
- Olive oil (to taste)
- Lemon juice (to taste)
- Salt & pepper (to taste)
- Garlic cloves (to taste)
Directions
- With a potato peeler, make ‘’pasta strips’ with the summer squash/zucchini until you reach the seed core (save core to add to sauce). Place the strips in a bowl with olive oil, lemon juice, salt and pepper. Marinade for ten minutes.
- Remove stems from mizuna, place in a blender or food processor along with the squash core, red pepper, avocado, garlic cloves, fresh parsley, lemon juice, olive oil, salt and pepper. Blend until a smooth sauce.
- Drain the “pasta” from the marinade, place on a plate, and top with the blended sauce.
Bison Kabobs
Ingredients
- Dry cooking sherry, ½ cup
- Olive oil, 2 tblsp
- Onion (to taste)
- Garlic (to taste)
- Salt & pepper (to taste)
- Bison kabob meat, 16 oz
Directions
- Combine sherry, oil, onion, garlic, salt and pepper in a blender or food processor, blend to smooth consistency. Place the mixture in a bowl, stir in bison meat till fully coated. Cover and marinate at room temperature for two hours or overnight in refrigerator.
- Remove the meat from the marinade (save the additional marinade) and place on skewers. Barbecue the kabobs about 4 to 6 inches from heat until all sides are browned or, in the oven, broil for about 8 minutes. Turn every 2 minutes, brushing with marinade.
