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| Winter squash curing in our hoophouse |
What You’re Getting:
1 bunch swiss chard
1 head lettuce
1 pint cherry tomatoes
1 lb onions
1 leek
½ lb peppers
1 bunch parsley
1 acorn winter squash
3 hot peppers
Farm News:
I sincerely apologize for
never getting you guys you newsletters last week. I’ve thrown in some extra
recipes this week in case you still have some of those veggies sitting around.
It’s really, truly fall here
now…crisp mornings, beautiful leaves in the valley, the occasional frost. We
are pulling out the more tender crops that are done for the year – the
cucurbits (cukes and squashes) were pulled out last week, and yesterday we
pulled out the peppers, basil, flowers and tomatoes. It’s always sad to see
them go but also a relief! On to the clean up projects! Old crops are getting
tilled into the soil; we are planting cover crops to hold the soil and
nutrients for the winter, and plowing up a new field for next year. We will
almost double our field space for next year, and we will certainly be
increasing our production, which is very exciting.
Enjoy your share!
Christa, Mike, and Lizzy
Recipes
Leek-Potato Pancakes
5 large potatoes
3 tablespoons unsalted butter
3 large leeks, white and
pale green parts, sliced in small rings
salt & freshly ground
black pepper,
3 tablespoons olive oil
1/4 teaspoon nutmeg
1 teaspoon dried thyme
1 tablespoon all-purpose flour
Grate potatoes into
mixing bowl and cover with water. Melt 1 tablespoon butter in medium skillet.
Add leeks and cook stirring until softened but not browned, 5 to 7 minutes.
Season with salt and pepper and set aside. Drain potatoes and dry them well in
kitchen towel.
In skillet, heat 1 1/2
tablespoons of olive oil and 1 tablespoon butter. When the butter/oil is hot,
spread half the potatoes in the pan and press down with a wooden spoon.
Sprinkle with salt, pepper, nutmeg and half the thyme. Over potato layer,
spread leeks in a thin layer and sprinkle with flour. Cover that with the rest
of the potato mixture and press down. Sprinkle with salt, pepper, nutmeg and
remaining thyme. Cook for 8-10 minutes on one side, then carefully slide
pancake out onto plate. Invert plate and put uncooked side down in skillet.
Saute for another 8-10 minutes or until very crusty. Serve with sour cream,
creme fraiche, or plain yogurt. Thanks to http://www.recipezaar.com/Potato-and-Leek-Pancake-170466
Stuffed Delicata Squash
One
of our favorite meals, we look forward to this simple dish all summer long!
1
Delicata squash, halved lengthwise
1.5
cups cooked rice
One
large onion, diced
Three
cloves of garlic, diced
Cheese
– to taste (We usually use extra sharp cheddar)
1 lb
sausage of your choice
Salt,
pepper, olive oil
Pre-heat
the oven to 400 degrees F. Scoop the seeds and guts from the squash, and then
place the halved squash in a baking pan, face-up. Cover the bottom of the pan
with water, about ¼ inch deep. Place the pan in the pre-heated oven. Sautee the
onions and garlic in olive oil. Fry the sausage, and then chop cooked sausage
as finely as desired. Mix sausage with onions and garlic. Mix in cooked rice,
as well as pepper and salt to taste. When squash is soft (is easily punctured
with fork, usually after about 20-30 min.), remove from oven and fill with
mixture. Grate cheese and cover tops of filled squash. Put it all back in the
oven until cheese has melted.
Julia Child’s Potato
Leek Soup
3-4 cups of diced peeled
potatoes (1 lb.)
3 cups thinly sliced leeks,
including the tender greens (1/2 lb)
2 quarts water
1 Tablespoon salt
6 tablespoons heavy cream
or 3 tablespoons softened butter
3 tablespoons minced chives
or parsley
Simmer vegetables, salt,
and water together, partially covered for 40-50 minutes in a 3-4 quart
saucepan. Mash the vegetables into the soup with a fork or pass through a food
mill. Julia does not like the texture of soup pureed in a blender, your call.
Adjust salt and pepper. You can stop at this point. When ready to serve, bring
soup back to simmering. Then off the heat, stir in the cream or butter and top
with chopped chives or parsley. It does not get much better than that! Makes 2
quarts of soup for 6-8 servings.
Baked Acorn Squash Rings
From The Martha Stewart
Cookbook
1 small acorn squash
4 tablespoons (1/2 stick)
unsalted butter, cut into pieces
Coarse kosher salt and
freshly ground black pepper
1/3 cup packed dark brown
sugar
Preheat oven to 350 degrees
F.
Cut the unpeeled squash
crosswise into 1/2-inch slices and place them on a cutting board. Using a
biscuit cutter or cookie cutter slightly larger than the seed center, cut out
the seeds from each ring and discard.
Place the squash rings on a
lightly buttered baking sheet. Dot each ring with butter and season to taste.
Sprinkle a bit of brown sugar over each ring.
Bake the squash for 15
minutes. Turn the rings over, dot with more butter and sugar, and bake until
tender, 5 to 10 minutes longer. Serve hot.
Swiss Chard and Cheddar
Quiche (with simple side salad)
3
tablespoons olive oil
1
bunch Swiss chard, chopped
1
onion, chopped
3
large eggs
3/4
cup half-and-half
kosher salt and black pepper
2 ounces Cheddar, grated (1⁄2 cup)
1
prebaked 9-inch piecrust
4
cups chopped lettuce
1
tablespoon red wine vinegar
Heat oven to 350° F.
Heat 1 tablespoon of the oil in a large skillet
over medium-high heat. Add the chard and onion and cook until tender, 3 to 4
minutes.
In a medium bowl, beat the eggs with the
half-and-half; season with 1 teaspoon salt and ¼ teaspoon pepper. Add the
Cheddar and chard mixture and mix to combine. Pour into the prebaked 9-inch
piecrust and bake until set, 40 to 45 minutes.
Meanwhile, in a medium bowl, toss together the
lettuce with the vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt,
and ¼ teaspoon pepper.
Serve the quiche with the salad.
From
http://www.realsimple.com/food-recipes/browse-all-recipes/swiss-chard-cheddar-quiche-00000000054978/index.html
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