1.5 lb potatoes 1 lb carrots
1 lb beets 1 head lettuce
1 lb onions ½ lb shallots
1 hot pepper 1 bunch swiss chard
Farm News:
After a great weekend at the fair, we were ready for our day “off” today (Aka, a day to catch up on clean up). We always have a great time at the fair. Now we’re buckling down to some early fall projects, getting our cover crops seeded, general clean up, caring for the first plantings of winter greens, and starting the work on putting up our new greenhouse.
Next week: winter squash, yum! There will only be two more pickups after this one. Hope you are all enjoying the end of September!
Thanks,
Christa, Mike and Lizzy
Recipes of the Week:
Swiss Chard with Crispy Shallots
- 1 cup canola oil, plus 2 tablespoons
- ½ lb shallots, peeled and thinly sliced
- 1 tablespoon all-purpose flour
- Kosher salt and freshly ground white pepper
- 1 bunch Swiss chard, trimmed and washed, leaves separated from stalks, the stalks cut into 1-inch thick and 3-inch long matchsticks, leaves torn into bite-size pieces
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon sherry vinegar
In a medium pot, heat 2 cups oil to 325 degrees. In a bowl, toss the shallot slices with the flour. Test a shallot slice to assure the oil is sufficiently hot enough to fry the shallots. Fry them in small batches until golden brown, removing them with a slotted spoon and drain them on a paper towel. Season with salt and pepper, to taste.
Heat a large skillet, and add 1 tablespoon of oil. When the oil begins to smoke, add the Swiss chard stalks and season with salt and pepper. Cook until tender, 3 to 5 minutes. Transfer to a serving bowl. Heat the remaining oil and quickly saute the leaves until they "wilt", 1 to 2 minutes. Combine in the bowl with the stalks. Stir in the olive oil and sherry vinegar. Top with the shallots.
Hot Pepper Hash Browns
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 lb potatoes, baked, peeled, and diced
- Kosher salt and freshly cracked black pepper
- Hot pepper, seeds removed and chopped finely
- Cheddar cheese
In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and pepper and sauté until softened and caramelized. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking.
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