Grilled vegetables paired with goat cheese is one of our favorite appetizers. When the grill is already hot and the prosecco is being served – these are easy and delicious whether you are preparing for a crowd or just two. If you are are not eating bread, you can make these appetizers by simply spreading the goat cheese on the grilled zucchini, adding a layer of arugula and rolling each slice. Secure with toothpicks

Slice summer squash lengthwise into ¼ inch slices. Brush with olive oil and grill until lightly browned, 6 – 8 minutes total. Cut each slice into 1 inch pieces. Toast baguette slices in oven until lightly browned on each side. Spread with goat cheese and top with arugula and grilled yellow squash pieces. Drizzle sparingly with extra virgin olive oil and sprinkle lightly with salt and pepper.



Shopping List

@Kitchen Table Cuisine

* Seasonal Vegetable box
* Boneless skinless Chicken Breast
* Happy Cow Creamery Whole milk
* Happy Cow Creamery Butter
* Fresh Normandy Farms Baguette
* Fresh Seasonal Fruit
* Happy Cow Creamery Parmesan Cheese
* Rio Bertolini Whole Wheat Fettuccine
* Organic Vegetable Stock

Extras to pick up at the grocery store

* Extra virgin olive oil
* 1 Peperoncino
* Sea Salt
* Carrots
* Onions
* Celery
* ½ lb boiling potatoes
* Sherry wine vinegar
* Shallots

Ingredients - 1/2 cup homemade or purchased vegetable stock - 1/4 teaspoon fine sea salt - 2 cups plus 1 cup fresh English peas - 2 cups whole milk - 1 cup fresh pea tendril leaves, loosely packed - 1/2 cup fresh basil leaves, torn and loosely packed - ½ cup freshly grated parmesan cheese

Preparation

• In 10-inch sauté pan over moderately high heat, bring vegetable stock and salt to boil. Add peas and simmer, uncovered, until bright green and almost tender, 1 to 2 minutes.
• Transfer peas and cooking liquid to blender and blend on high until very smooth, about 1 minute. Set aside. (Purée can be made ahead and refrigerated, tightly wrapped in plastic wrap, up to 12 hours. To maintain peas’ vibrant green color, cool purée over ice bath before refrigerating.)
• In medium sauce pan over moderate heat, stir together milk, remaining cup of peas and ¼ teaspoon salt. Bring to simmer, then reduce to low, cover and cook until peas are tender about 2 minutes.
• Cook fettuccine according to directions on package, drain and add to pea puree mixture.
• Add fettuccine to milk and pea mixture.
• Add pea purée and peas tendril leaves to fettuccine and pea puree cover, and cook until pea tendril leaves are wilted, about 30 seconds.
• Remove from heat and stir in basil and sprinkle with salt and pepper to taste

Serve immediately passing the freshly grated parmesan cheese at the table




• Asian Noodle Bowl Soup with Mepkin Abbey Oyster Mushrooms for $9.95.

The Noodle Bowl is a satisfying way to inject the goodness of fresh vegetables in their own healthy broth into your culinary repertoire. It utilizes the simplest cooking technique and captures the flavors and nutritional elements into a light meal.

• Korean Chicken Wings for $14.95.

Korean Chicken Wings are heralded as something special in all the right places! From the New York Times to Guy Fieri of The Food Network, and now KTC!! We love fried chicken, and the satisfying stickiness of a well seasoned Korean Seasoned Chicken Wing is a great way to indulge in an updated and hip menu item! Enjoy with our “Noodle Bowl” Soup this week for an internationally sensational weeknight meal!

Great Wallet Friendly Specials this Week on KTC
* Sparkman’s Cream Valley Drinkable Yogurt Quarts 20% Off! Four delicious flavors now only $3.31. Choose from Natural, Mango, Peach and Strawberry.
* KTC International Combo Price: $22.50 Purchase one Asian Noodle Bowl Soup with Mepkin Abbey Oyster Mushrooms and one Korean Chicken Wings and receive 10% off the combined price. Use coupon “Take Home” BEFORE checking out. If you have any issues using the coupon, please call the store or send an email before you place your order.

Vegetable Bag Suggestions
We’ve all been enjoying the pea tendrils as the perfect spring salad, but there are other ways to enjoy pea tendrils as well. Use it with our farm fresh eggs in omelets and frittas for a heavenly Sunday brunch. Food process it into pesto sauce instead of basil and toss with al dente pasta. Or wilt the pea tendrils and toss into a light pasta salad. Enjoy!

KTC Welcomes MUSC!
Next week, on Friday April 1st, Kitchen Table Cuisine will make its first delivery to the MUSC community. Orders will be delivered to the lower lobby of the Wellness Center by 11:00 am on Fridays. All new customers will receiver their membership kits to include coolers and bags. please pick-up your membership kit even if you don’t place an order this wee. We suggest picking them up over your lunch break. Don’t forget to have your orders in by 10:30 am on Monday to get delivery this week!

Adaptive Gardens Out in the Community

• April 9: McClellanville Garden Club Plant Sale from 9:00 am – 2:00 pm. Come visit to pick up all your seedlings for your summer garden!
• Also come by the farm for an open house. The first 25 visitors will receive a free one dozen eggs.
• April 16: Visit Joe Riley Stadium and Dogs with a Cause to support Adaptive Gardens of the Lowcountry. Contact info@adaptivegardens.org to purchase tickets. Game starts at 7:05 pm on Saturday April 16th.
• April 21: Earth Day Celebration at MUSC Horseshoe from 11:00 am – 2:00 pm, raffle prizes will include organic produce from local farms and Adaptive Gardens’ herbal soap. Come join the celebration for Mother Earth!

Cheers!

. Note: If you’re interested in getting a school garden started at your child’s school:

• SC residents – please visit South Carolina school gardens program for information
• In other states – please check if there is a School Garden Network (SGN) chapter in your state, or if your states Dept of Agriculture is sponsoring programs. If not, contact us and we can help you find materials and contacts useful in launching a school garden program.

Kitchen Table Cuisine provides members access to an online farm store shopping option. Orders can now be placed anytime, for weekly delivery to a designated pick up location in your community.   As a member, you will now have access to locally produced dairy, meat, eggs and other high quality food items as often as you like.  You may receive a delivery from our farm store as often as once per week.
Members are NOT OBLIGATED to order every week.

Here is how KTC works…

• On Friday of each week prior to noon, the team at Our Local Foods will upload and update our available inventory of high quality food items from the farm.
• Customers can shop at anytime
• All orders received by 9:00 am on Monday morning will be delivered the same week to your designated pick up location
• As an example, let’s say Gary shops online with KTC on Sunday evening and places an order.  Gary’s pick up location is downtown Charleston on Tuesdays from 4:00 – 6:00 pm.  Gary will receive his order on Tuesday of that week, at his designated pick up location.  If Gary places his order on Monday evening, his order will be delivered the following week on Tuesday, as his order will have missed the 9:00am cut-off for that week’s delivery.

Customers will find the most complete inventory and options for items that a have limited availability by shopping as soon as is convenient after 12:00 noon on Friday, as this is when the inventory availability will be updated from the farm store.  Items are available on a first come, first served basis, so shop early for the best selections!

Important features to know about:

• Kitchen Table Cuisine requires registration as a member with a one-time membership fee of $15.00 (current members do not need to re-register).
• KTC orders are processed on the farm after 9:00 am on Monday morning. All orders received by 9:00 am on Monday morning are delivered the same week.
• Minimum order amount is $35.00.
• Limited availability items are available on a first come, first served basis.
• KTC orders need to be picked up at their designated pick up location.
• Orders not picked up on time will be available for pick up at the farm store.

As always, feel free to call or email with any questions or comments!

Best regards,

Maria

Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce

From Bon Apetit May 2009, I was excited to uncover Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce. The pasta could take almost any form, but the freshest fettuccini will work best.

• 8 oz. Fresh, or high quality dried fettucine (or other ribbon pasta).
• 2 Tbsp. Extra Virgin Olive Oil
• 1 Med. White Spring Onion, thinly sliced.
• 8 oz. Baby Zucchini, halved lengthwise.
• 8 oz. small green beans, cut in 1 “ lengths.
• 2 tsp. grated lemon peel
• 1 ¼ c. grated parmesan or pecorino romano cheese.
• 1/3 c. heavy whipping cream
• 2 ½ tbsp. fresh lemon juice

Cook pasta according to package directions, and then reserve two cups cooking liquid, returning the drained pasta to the pot. Heat olive oil in a medium sauté pan, and sauté zucchini, onion, and fresh green beans until tender ~ about 5-7 minutes.  Add lemon peel, kosher salt and fresh cracked pepper and toss. Add one cup reserved pasta liquid, whipping cream and lemon juice to pan, scraping browned bits. Reduce slightly and pour over reserved pasta, adding more of the reserve liquid as needed to moisten. Serve immediately with good grated parmigiano reggiano cheese grated on top.  A salad of spring lettuce or arugula and warm crusty French bread will soak up the flavors and satisfy the spring appetite.

Zucchini alla Scapece

Chef Scott Stephanelli, chef instructor of the Culinary Institute of Charleston, visited the farm as a significant volunteer over the past couple of weeks while on semester break from the classroom/kitchen.  It was interesting for all of us to exchange ideas about the phenomenon of local food and ever emerging trends in foodways.  The instructional kitchen is a great place to learn what is fundamental and what is trendy, and so is the garden, according to Chef Scott.

Chef submitted the following recipe as we anxiously coaxed our first baby zucchini with squash blossoms attached for our favorite restaurant chefs/customers.

Traditionally this dish is served as part of an antipasti plate. It is also a great accompaniment to grilled fish or sliced fresh mozzarella.
Ingredients:

• 3 zucchini or summer squash, slice into 1/4 inch slices or rounds
• 2 T. extra virgin olive oil
• 2 t.. aged balsamic vinegar
• sea salt and ground black pepper to taste
• 8 mint leaves

Heat a large heavy bottom skillet (Cast iron works great if you have one available) over medium high heat. Add just enough olive oil to lightly coat the bottom of the pan. When the oil begins to smoke add half of the zucchini slices, season with salt and pepper and cook for 3-4 minutes or until the squash begin to turn a nice golden brown. Turn squash over and cook for another 2 minutes to allow the zucchini to get tender. Remove from the pan and transfer to a plate or a shallow baking dish.
Repeat the process with the remaining zucchini. Add a touch more oil if needed, but be carefull not to add too much as the zucchini will not brown with extra oil.
Slice the mint leaves into threads and mix with the remaining olive oil and the balsamic vinegar. Drizzle this mixture over the warm zucchini slices and gently toss to ensure that all of the zucchini is marinated. Lay onto a clean serving plate and arrange as desired. Drizzle the extra vinegar mixture over top and sprinkle some sea salt on top. Allow to sit at room temperature at least one hour before serving to allow flavors to meld.

Thai Zucchini Curry

With the addition of local fresh shrimp, free range chicken, or tofu, this one-dish curry will give a healthy loft to the weeknight evening meal

• 2 Tbsp. Extra Virgin Olive Oil
• 1 # skinless boneless chicken breast, shrimp or tofu
• Salt and Freshly Ground Pepper
• 1 spring onion bulb, thinly sliced.
• 2 Zucchini, cut into rough chunks.
• ½ cup sundried tomatoes, thinly sliced.
• 1 tbsp. red curry paste (available from most groceries)l
• ½ c. unsweetened coconut milk.
• 2 Tbsp Water
• Zest of one lime,
• 1 TBSP. Fresh Lime Juice
• ½ cup chopped fresh cilantro

Sear and sauté the chicken, shrimp or tofu in a large skillet on high temp with the olive oil, seasoning with salt and pepper after it is hot.  Transfer to a dish to hold until later.

Add the spring onion and zucchini to hot pan, and sear briefly, about 2 minutes.  Add curry paste and toss to coat and toast, then add the sundried tomatoes, zest of lime, lime juice, coconut milk and water, allowing to cook for 2  minutes on high heat.
Add chicken, shrimp or tofu, and cook an additional 1-2 minutes, then toss in the cilantro and spoon over rice.
As the season progresses, look for our favorite ways to make “goodies from the kitchen” using zucchini and other vegetables harvested in abundance.

Until then, HAPPY AND HEALTHY EATING TO ALL!!

Maria
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