Kitchen Table Cuisine

Place Your Kitchen Table Cuisine Orders Today!
Please Order Early
We’d like to encourage our Kitchen Table Cuisine customers to place their orders before Monday mornings as much as possible. We order in several fresh items each week such as the fresh trout fillets, clams, and goat cheese and we need to call those orders in by 8:00 am on Monday if we are going to have them for Tuesday delivery. We appreciate your cooperation and your orders.

Great Specials This Week on KTC
* New Arugula and Lemon Ravioli from Rio Bertolini Pasta – Special Introductory Price of $7.50

* Au Poivre Trout Fillet from Sunburst Trout Company – $7.99
Be sure to check out Maria’s inspired recipe – Trout Au Poivre with Arugula Lemon Ravioli, English Peas and Garlic Scape Wine Sauce

News from the Farm

Garlic
The story of our farm-grown garlic- our garlic has been growing well throughout the winter and we’ve been able to harvest the delicately flavored green garlic for the last couple of weeks. We hope you’ve enjoyed the green garlic in your CSA and KTC vegetable bag

Our garlic has begun to flower—in the culinary world, these flower shoots are called scapes. This is the point where the garlic bulbs begin forming. Farmers like to remove the scapes so the plants put all their energy into forming the bulbs. Chefs consider scapes a delicacy as they are only available for a few short weeks. Maria’s inspired recipe takes advantage of the garlic scape season.

Fresh bulbed garlic has more moisture, subtlety of flavors and sweetness than what’s usually available at the grocery store. Our farm grown fresh bulbed garlic will be available in late May or early June.

Beets
Our beets are beginning to bulb up. Our CSA members will have fresh beets and fresh beet greens in a couple of weeks.
We should have beets for our KTC vegetable bags as well.

English Peas
Enlish Peas will be available in the vegetable bags next week.

Potatoes
We’ll be digging potatoes soon! The little red potatoes will be the first ones dug. We planted six different kinds of potatoes this year so our customers should look forward to trying multiple gourmet potato dishes this year!

Make sure to check out Jacqueline’s recipes online this week!

We’re so happy to be able to bring the best and freshest local ingredients into your home.

Serves 4

Ingredients

- 3 yellow summer squash, cut into 2 inch pieces.
- 1 pound red new potatoes, peeled and cut into 1 inch dice
- 4 cups chicken broth
- 3 tablespoons unsalted butter, cut into small pieces
- 3 tablespoons chopped fresh dill
- Salt and freshly ground black pepper,to taste
-1 scallion, white bulb and 3 inches of green, thinly sliced on the diagonal, for garnish.

Preparation

- Place potatoes and squash in a large soup pot. Add the broth and bring to a boil.
- Reduce the heat, cover and simmer until the squash is tender, 20 minutes.
- Add the butter, 1 tablespoon of the dill and salt and pepper.
- Puree the soup in a blender or food processor until smooth. (be careful blending hot soups – you may want to allow the soup to cool a bit.)
- Return soup to the pot and heat through, stirring in remaining 2 tablespoons of dill.
- Sprinkle with scallion just before serving.

For 4 servings

Ingredients

- 1 1/2 lbs red new potatoes, scrubbed and cut in half
- Enough water to cover potatoes in saucepan
- 1 tablespoon unsalted butter
- Sea salt to taste
- Freshly ground black pepper, to taste
- 1 tablespoon chopped fresh Italian parsley

Preparation

1. Place the potatoes and water in a saucepan and bring to a boil.
2. Reduce the heat to medium, cover and cook, shaking the pan occasionally, until the potatoes are tender, about 30 minutes.
3. Drain the potatoes and return them to the saucepan. Shake the pan over low heat to remove remaining moisture, 10 to 15 seconds.
4. Then remove the pan from the heat, add the butter, salt, pepper, and parsley, and toss well.
5. Transfer the potatoes to a bowl and serve immediately.

Cabbage does wonderful things for meat, especially sausages. Here the cabbage and the pork are
cooked separately first; the cabbage in olive oil, the sausages in their own fat. They finish cooking
together, engaging in a reciprocal and beneficial assimilation of flavors.

For 4 servings

Ingredients

• 1 tablespoon chopped garlic
• 1 small yellow onion sliced thinly
• ¼ cup extra virgin olive oil
• 1 1/2 pounds cabbage cut into fine strips, about 8 cups
• Salt
• Black pepper, ground fresh from the mill
• 1 pound mild pork sausage
• Fresh ground parmesan cheese

Preparation

1. Put the garlic, onion and olive oil into a large sauté pan, turn to medium and cook until onion is golden and wilted, about 5 minutes.
2. Add all the cabbage turning and stirring to coat well. Add salt and pepper and cook uncovered stirring from time to time, while you proceed with the next step.
3. Put the sausages in a small skillet and pierce them in several places with a fork. The fat will spill through as the sausages cook. Turn the heat on medium and cook, turning the sausages until well browned. Transfer to plate.
4. When the cabbage is nearly done – it should be reduced to half its bulk and limp, sprinkle with salt and pepper and add the browned sausages. Continue cooking for about 20 minutes more until the cabbage is very soft, turning the entire contents of the pan over from time to time.
5. Transfer to a warm platter and serve passing the parmesan cheese at the table.

Serving
- For a complete and satisfying meal: serve with Rio Bertollini Fettuccine, tossed with butter and
parmesan (salt and pepper to taste) or whole grain bread. (but not both)
- Serves 4

Frittate (plural for frittata)

A frittata may be described as an open – faced Italian omelet. Like an omelet, it consists of eggs cooked in butter with a variety of fillings. But the texture, appearance, and cooking procedure of a frittata are quite unlike those of other types of omelets. It is firm to the bite and consists of a single thin layer, round in shape like the bottom of the pan in which it was made. The ingredients are mixed with the eggs while these are raw and become an integral part of the flavor of the whole. Frittate are always cooked very slowly over very low heat.

Frittata with onions, potatoes and chard

Serves 4 – 6

Ingredients

• 1 large onion sliced very thin (about 2 cups)
• 1 bunch braising greens, cleaned and blanched
• 5-6 small red potatoes scrubbed, peeled and diced fine
• ¼ cup extra virgin olive oil
• Salt
• 5 eggs
• 2/3 cup freshly grated parmesan cheese
• Black pepper freshly ground
• 2 tablespoons butter
• You will need a 10 inch non-stick skillet with a metal, flameproof handle so you can place it under the
  broiler.

Preparation

1. Bring a pot of water to boil, add diced potatoes, cook until tender when prodded with fork.
2. Drain potatoes and set aside.
3. Put the onions, olive oil and some salt into a large sauté pan, turn the heat on to low, and cover the pan.
4. Cook until the onions wilt and become greatly diminished in bulk, then uncover and continue cooking until the onions become colored a rich golden brown.
5. While onions are cooking wash the chard in a bowl of cold water. Bring a large pot of water to boil, submerge the greens and cook for 5 minutes. Drain and rinse with very cold water to stop cooking. Allow greens to drain, pressing the water out with your fingertips. Blot with kitchen cloth or paper towels. Chop greens into bite size pieces. Add to onions in pan and stir to coat well.
6. Transfer onions and greens to bowl and allow to cool. Add potatoes to onion and greens. Pour out any remaining oil from the pan. And wipe it clean so that you can use it for making the frittata.
7. Beat the eggs in a bowl and add the potato mixture, salt and a few grindings of black pepper. Mix thoroughly.
8. Turn on the broiler. Melt the butter over medium heat in the pan and when it begins to foam, pour the egg and potato mixture, stirring while pouring into the pan. Turn the heat down to very low. When the eggs have set and thickened, and only the surface is runny, run the skillet under the broiler for a few seconds. Take it out as soon as the face of the frittata is set, before it becomes browned.

Serve with, whole grain bread, garden salad and garlic vinaigrette dressing.

Frittate are delicious hot, warm or at room temperature. When cut into pie-like wedges, a frittata
will make a very nice sandwich, travel beautifully to any picnic or become a welcome addition to a
buffet table.

Last week we put the potatoes starts in the ground.  In total we put out about 3000 plant starts.  It is about 100 days to harvest, although delayed harvesting is OK too.   So, look for potatoes in late May.  We are also fast & furious on the rest of planting for spring and summer.  If you’re in the area, drop by and see what we’re doing.

- Maria