The Co-op Share - Week 1
This Week In Your Share
  • ~1lb Organic Daikon - Stick and Stone Farm, Trumansburg, NY
  • 1 Organic Green Cabbage - Williams Farm, Marion, NY
  • ~1 lb Papa Cacho Red Fingerling Potatoes - Muddy Fingers Farm, Hector, NY
  • ~1 lb Organic Yellow Onions - Williams Farm, Marion, NY
  • ~.35 lb Organic Shiitake Mushrooms - Fruit of the Fungi - Lebanon, NY
  • ~1 lb Organic Carrots - Main Street Farms, Homer, NY
  • ~1 lb Organic Red Beets - Main Street Farms, Homer, NY
  • 1 Bunch Organic Young Chard - Graber Family Produce, Waterloo, NY
  • 1 Bunch Organic Young Kale - Graber Family Produce, Waterloo, NY
Featured Recipe

Sunchoke-Kale Hash with Farro

Ingredients
  • ¾ Cup farro
  • 2 ½ lb Large sunchokes, peeled and and cut into 2-inch pieces
  • Salt
  • 1 lb Kale, tough stems discarded
  • 3 Tablespoon unsalted butter
  • ½ lb Mushrooms, halved if large
  • Freshly ground pepper
Preparation
  1. In a medium saucepan, cover the farro with 2 inches of water. Bring to a boil, cover and cook over low heat until the farro is tender, about 25 minutes. Drain the farro.
  2. Meanwhile, in a large saucepan, cover the sunchokes with water and add a pinch of salt. Boil until the sunchokes are tender, 10 minutes; drain. Slice the sunchokes ¼ inch thinck.
  3. Fill the large saucepan with water and bring to a boil. Add the kale and cook until just tender, about 3 minutes. Drain the kale and let cool slightly. Squeeze out any excess liquid from the kale leaves and then coarsely chop them.
  4. In a small skillet, heat 2 tablespoons of the blended oil. Add the red onion and a pinch of salt and cook over moderately low heat, stirring occasionally, until browned, about 12 minutes.
  5. In a nonstick skillet, melt the butter in 2 tablespoons of the blended oil. Add the sunchokes in an even layer and cook over high heat until until browned on the bottom, about 3 minutes. Turn the sunchokes, reduce the heat to moderately high and continue cooking until starting to brown, about 2 minutes. Push the sunchokes to the side of the skillet.
  6. Add 1 more tablespoon of the oil and the mushrooms. Season with salt and pepper and cook over moderately high heat until browned, 3 minutes. Add the remaining 1 tablespoon of oil along with the farro, kale, and onion and cook, stirring, until hot. Season with salt and pepper and serve.

Your Co-op Share Supports: 
Main Street Farm in Homer, NY
Main Street Farms is a small diversified organic farm and education center. Their vegetables are grown using aquaponics, greenhouses, and other environmentally friendly methods in Homer and Cortland, NY.  They are dedicated to sustainable agriculture and local food security.


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