I've been trying for two months to make the stars align on a BLT themed week. Well, that isn't exactly happening because last week some hogs needed more time to fatten out, but this week we are close enough!
So, to most of your enjoyment, this week we'll feature our nitrate free, hickory smoked and brown sugar cured medium-thick cut Berkshire bacon. This bacon is meaty and rich in flavor. I suggest roasting it in the oven at 350 on a wire rack on a cookie sheet. You'll have less shrink and even cooking, and it's a lot easier to clean up.
Serve that warm bacon with pancakes and dip it in maple syrup, stack it on some toasted whole wheat bread with some thick slices of heirloom tomatoes (or roasted cherry tomatoes from Clark Pope Catering), and some crunchy lettuce, salt and pepper (skip the mayo). Or use it as "lardon" in your favorite preparation of kale, chard, or collards (hint hint to week 16).
Cabbage is one of my favorite vegetables and this week we'll feature fresh cabbage. We'll have both red and green on the trucks and our website has tons of recipes for each.
Finally, tomatoe season is coming to an end soon so we have a hearty serving of San Marzano roma tomatoes. You can use these to put away for the winter! See our pamphlet from the preservation class for several suggested techniques and recipes. See that document here: http://wp.freshforkmarket.com/wp-content/uploads/2011/07/Canning-Freezing-Preserving-101-v2.pdf
Summer Week 15:
Small CSA Share
1 bunch golden beets
Approx 2.5 lbs San Marzano Roma Tomatoes
Either heirloom tomatoes or 1 pint grape tomatoes
1 pint yummy pepper mix (all sweet peppers)
1 lb Berkshire bacon
1/2 lb mixed baby greens (chard, kale, arugula, mizuna, and more)
1 head cabbage
1 quarter peck Gala apples
Large CSA Share Small contents above plus:
1 head broccoli
8 oz grassfed smoked cheddar cheese
1 half pint of either Pappy's pepper butter (like a sweet and tangy homemade mustard) or 1 half pint of Pappy's Candied Jalepenos (semi-hot jalepenos in a honey syrup)
A handful of colored peppers (red long peppers probably early week and purple peppers later week)
1 head brocolli
1 pack Luna burgers