Sunday, December 8, 2013

Winter CSA Share #3, Tuesday, December 10th, 2013


Standard Shares:

¼ lb spinach (Or more, hard to say how much we will be able to harvest tomorrow)
¼ lb salad mix (Ditto)
3 mini lettuce heads
1 kohlrabi
1 head cabbage
5 lb onions
5 lb potatoes
5 lb carrots
8 lb winter squash
2 lbs beets


Family Shares:

¼ lb spinach (Or more, hard to say how much we will be able to harvest tomorrow)
¼ lb salad mix (Ditto)
5 mini lettuce heads
2 kohlrabi
1 head cabbage
10 lb onions
10 lb potatoes
10 lb carrots
12 lb winter squash
4 lbs beets

Farm News:

Hi all,
Brrrrrr! It really feels like winter today… now all we need is some snow. Mike is in the new building bagging up veggies for the CSA shares while Lizzy naps and Christa sits in front of the fire with the baby, typing away. Pretty cozy.

We hope you all had a great Thanksgiving with your families, and were able to incorporate lots of Bahner Farm veggies into your meal! We came home from the hospital with Nicky the day before, so enjoyed a quiet holiday at home with just us.

Stay warm!

Thanks,
Christa, Mike and little Lizzy

Recipes

Cabbage-Kohlrabi Slaw

1 kohlrabi
1/4 head shredded cabbage
1/2 lemon
1/4 cup chopped dill
1/2 clove minced garlic
1 teaspoon dijon mustard
salt and pepper
3 tablespoons olive oil

Peel the kohlrabi or turnip and cut into matchsticks. Whisk the lemon juice, dill, garlic, dijon mustard, and salt and pepper in a bowl; whisk in olive oil. Toss with the kohlrabi, shredded cabbage, and add salt and pepper to taste.


Roasted Beet Salad with Feta

2 lbs beets
3 T olive oil Sea salt
1/2 C crumbled feta cheese
 2 t lemon zest
1 T maple syrup

Cover the beets in olive oil (about 2 T of the 3) and sea salt and then wrap each of them in foil. Roast in the oven at 400 for approximately one hour, or until they can be easily pierced with a fork.
Allow the beets to cool. Chop the beets into bite-sized pieces, and toss them with the feta, lemon zest, 1 T olive oil, and maple syrup.


Buttercup Squash with Apples

1 small buttercup or other winter squash
½ chopped tart cooking apple
1 tablespoon maple syrup
2 teaspoons butter or margarine, softened
½ teaspoon lemon juice
1/8 teaspoon ground nutmeg

      Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in an un-greased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.
      Cover and bake 30 to 40 minutes or until squash is tender.

Monday, November 18, 2013

Winter CSA Share #2, Tuesday November 19th, 2013

 What You’re Getting:

Standard:
1 bunch kale
3 mini lettuce heads (Or 1 mini and 1 full size)
1 kohlrabi
1 lb cauliflower/broccoli
1 lb leeks
5 lb onions
5 lb potatoes
5 lb carrots
8 lb winter squash
1 Long Pie pumpkin
1 lb mixed green and red tomatoes

 
Family: 
1 bunch kale
4 mini lettuce heads (Or 2 full size)
2 kohlrabi
1 lb cauliflower/broccoli
1 lb leeks
10 lb onions
10 lb potatoes
10 lb carrots
12 lb winter squash
1 Long Pie pumpkin
2 lb mixed green and red tomatoes


Farm News:

Hi all,
What a beautiful day today! I imagine this may be our last chance to enjoy a cool breeze with the windows open, or take a walk in t-shirts for a while. We’re enjoying it!
           
For those of you who haven’t tried kohlrabi yet, it is wonderful grated into coleslaw, sliced up for dipping, or roasted coated in olive oil and salt and pepper. Just peel off the tough skin to get at the crunchy flesh.

Have a very Happy Thanksgiving with your families! We’ll keep you updated about the baby!

Thanks,
Christa, Mike and little Lizzy

Maple Glazed Carrots

2 pounds carrots, halved
4 slices bacon, each cut into 4 pieces
1 T fresh thyme or 1 tsp dried thyme
    1/4 cup pure maple syrup
    Coarse salt and freshly ground pepper

    Preheat oven to 450 degrees, with rack in lower third. Place carrots, bacon, and thyme in a single layer on a rimmed baking sheet.
    Drizzle with syrup; season with salt and pepper. Toss well to combine.
    Bake until bottoms of carrots begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss carrots carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Serve immediately.
(Originally from Martha Stewart, but edited heavily)

Mashed Potatoes with Leeks and Kale

1 bunch kale, chopped, about 4 to 6 cups chopped
3 medium leeks, trimmed, washed, and thinly sliced
4 tablespoons butter, divided
1/2 cup chicken broth
1 teaspoon salt, or to taste
1/8 teaspoon ground black pepper
 2 1/2 pounds potatoes, russet or baking
 1 cup milk, light cream, or half-and-half

In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Saute the leeks over medium heat, stirring, until wilted. Add the kale and chicken broth. Cover and simmer over low heat for 30 minutes, until greens are very tender. Add the salt, to taste, and the pepper. Add milk or cream; remove from heat and set aside.
Meanwhile, cut potatoes into quarters; rinse well. Put potatoes in a medium saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain well and transfer to a large bowl. Heat the kale and milk mixture until hot. Add to the drained potatoes and mash by hand or with an electric mixer until well blended.

Making pumpkin pie from a fresh pumpkin:

What is that weird, orange zucchini thing? It’s an heirloom pie pumpkin called Long Pie. It’s my favorite for pumpkin pies, with its smooth, flavorful flesh.
I don’t like to give a pumpkin pie recipe, since most people already have a favorite. However, I do like to give simple directions for turning that hard orange pumpkin into puree. Many recipes call for peeling and chopping the raw pumpkin, which can be a real pain. Here’s an easier way for lazy cooks like me:  Pre-heat your oven to 350. Halve your pumpkin lengthwise, and scoop out the seeds. Lay the two halves on a greased cookie sheet. Bake for 45 minutes to an hour, or until the pumpkins are very soft and easily poked with a fork. Let them cool, and then scoop the soft flesh out of the skin. Hand-mash or puree in a food processor, and voila! Pumpkin puree! Most pie recipes call for 2 cups, and you should get between 3 and 4 cups from your Long Pie pumpkin.

Roasted Root Vegetables

This is one of our favorite recipes, and we probably eat it 3 times a week or so until we run out of the ingredients. This is a very simple recipe – you can make as much or as little as you want. This makes enough to roast on a large cookie sheet – I would cut the amounts in half if you want to roast them in a roasting pan.

2 cups diced potatoes
2 cups diced onion
1.5 cups cubed squash
1.5 cups diced beets or turnips
1.5 cups diced carrots
1 or two apples, diced.

Preheat your oven to 400 degrees. In a large bowl, toss the veggies in a liberal amount of olive oil – I usually use about ½ cup – as well as salt and black pepper to taste. Spread them evenly on a cookie sheet, and cover with aluminum foil. Roast at 400, covered for about 20-30 minutes (until veggies begin to soften). Remove foil cover, and continue to roast until veggies are soft on the inside, but browning on the out side. Yum!


Monday, October 28, 2013

Winter CSA Share #1, Tuesday October 29th, 2013

 
What You’re Getting: 

Standard:

1 bunch kale
1 bunch swiss chard
2 heads lettuce
2 lbs green tomatoes
Cauliflower and broccoli (Amount TBD)
5 lbs onions
5 lbs potatoes
5 lbs carrots
8 lbs winter squash
 
Family: 

2 bunches kale
1 bunch swiss chard
3 heads lettuce
4 lbs green tomatoes
Cauliflower and broccoli (Amount TBD)
10 lbs onions
10 lbs potatoes
8 lbs carrots
12 lbs winter squash

Farm News:

Hi all,

There’s a nip in the air, frost on the ground… time for the Winter CSA! We hope you’ll all enjoy your first share. Thanks to the relatively mild fall we’ve been having so far, the greens and other fresh stuff is hanging in there really well.  Mike and the farm crew are finishing up their fall tasks, harvesting the beets, carrots, cabbages, leeks, turnips for storage and planting the garlic for next summer. Christa and Lizzy are trying to get the farm and house organized before our new baby arrives in two weeks. Yipes! It’s a busy but fun time.

Enjoy!
Christa, Mike, and Lizzy

Sautéed Swiss Chard with Parmesan

1/2 cup dry white wine
3 tablespoons olive oil
1 tablespoon fresh lemon juice, or to taste
1 tablespoon minced garlic         
2 tablespoons freshly grated Parmesan cheese
1/2 small onion, diced         
salt to taste (optional)
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

    Heat olive oil  in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Caldo Verde Soup

            From leitesculinaria.com

    1/4 cup olive oil
    1 large onion, diced
    2 cloves garlic, thinly sliced
    10 ounces chorizo or other spicy sausage, diced
    6 medium potatoes, peeled and diced
    8 cups cold water
    1 bunch kale, cut into very fine strips
    Salt and pepper to taste


In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chorizo and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls, and garnish with the remaining cubes of chorizo.

Winter Squash with Apples

1 winter squash (Buttercup, butternut, etc)
1 lb chopped apple
2 tablespoons maple syrup
1 tablespoon butter or margarine, softened
½ teaspoon lemon juice
1/8 teaspoon ground nutmeg

      Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.
      Cover and bake 30 to 40 minutes or until squash is tender.

Monday, October 14, 2013

CSA Share #19, Tuesday, October 15th, 2013

 

What You’re Getting:

Standard Share:

2 heads lettuce
1 lb potatoes
1 lb onions
1 bunch carrots
1 hot pepper
1 head cauliflower
Eggplant (2 mini or 1 medium… > ½ lb)
1 lb green tomatoes

Family Share:
 
1 bunch kale
3 heads lettuce
2 lb potatoes
2 lb onions
2 bunches carrots
2 hot peppers
1 large head cauliflower
Eggplant (> 1 lb)
2 lb green tomatoes

Farm News:

Hi all,
Once again, the sad day has come… the last CSA share of the season! We hope you have all enjoyed your veggies this year. Remember, we are always ALWAYS looking for feedback on how to improve the CSA for the future, so please don’t hesitate to give us some feedback, whether it’s constructive criticism or compliments. I will be sending you guys out a survey about how the CSA went for you this year, and I would love to hear from all of you!
We are looking forward to getting veggies to all our Winter CSA members starting in just two weeks on October 29th. There are still some more open shares for this winter if anyone is interested!
Thank you for supporting our family farm in 2013. We couldn’t do it without the support of our CSA members. We really appreciate it!

Enjoy!

Christa, Mike and Lizzy

Recipes

Fried Green Tomatoes

    3 medium, firm green tomatoes
    Salt
    1 cup all-purpose flour
    1 Tbsp Cajun seasoning (optional)
    1/2 cup milk or buttermilk
    1 egg
    1/3 cup cornmeal
    1/2 cup fine dry bread crumbs
    1/4 cup peanut oil or other vegetable oil


Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.

Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These are fantastic with a little Tabasco sauce or remoulade.

From:http://www.simplyrecipes.com/recipes/fried_green_tomatoes/

Oven-Roasted Cauliflower

4 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Preheat the oven to 500 degrees F.
Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

From: http://www.foodnetwork.com/recipes/emeril-lagasse/oven-roasted-cauliflower-with-garlic-olive-oil-and-lemon-juice-recipe/index.html?oc=linkback

Monday, October 7, 2013

CSA Share #18, Tuesday, October 18th, 2013

 
What You’re Getting:

Standard Share:

1 bunch kale
1 head lettuce
1 lb potatoes
1 lb onions
1 bunch beets
1 bunch baby carrots
2 green bell peppers

Family Share:
 
1 bunch kale
1 kohlrabi
1 head Napa cabbage
1 head lettuce
2 lb potatoes
2 lb onions
1 bunch beets
2 bunches baby carrots
4 green bell peppers

Farm News:

Hi all,
Nothing makes me feel as sleepy as a rainy fall day! I’m feeling thankful for this rain because it will really help germinate our later set of cover crops, most of which were seeded in the last few days.
Mike and the crew are out in the greenhouses, pulling out summer crops like peppers and tomatoes so we can get a start on our winter kale, lettuce, spinach and salad for the Winter CSA.
All of our winter crops are starting to look really good. Besides the squash, pumpkins, potatoes, onions and shallots that we already have harvested, we still have carrots, beets, kohlrabi, cabbage and leeks to harvest and store (Usually in late October or early November), and we’ll have kale, broccoli, cauliflower, lettuce and chard in the field for a long time still. Late fall is a bountiful time!

Christa, Mike and Lizzy

Recipes

Beet-and-Potato Latkes with Thyme

These potato pancakes get a boost of flavor from sweet beets and thyme. They’re delicious with sour cream.

3/4 lb potatoes, shredded and patted dry
2 medium beets (1/2 pound), shredded and patted dry
1/4 cup all-purpose flour
1 tablespoon thyme leaves
1/2 teaspoon freshly ground pepper
    1 teaspoon kosher salt, plus more for seasoning
    2 large eggs, lightly beaten
    1/4 cup canola oil
    Sour cream, for serving

    In a large bowl, toss the potato and beets with the flour, thyme, pepper and the 1 teaspoon of salt. Add the eggs and mix well.
    In a large nonstick skillet, heat 1 tablespoon of the canola oil until shimmering. Spoon 1/2 cup of the beet mixture into the hot oil to make about 3 latkes; press lightly to flatten. Fry over moderate heat, turning once and adding 1 tablespoon of oil, until the latkes are golden and crisp on both sides, about 15 minutes. Repeat with the remaining beet mixture and 2 tablespoons of oil. Drain on paper towels and sprinkle with salt. Serve with sour cream.


Kale with Bell Peppers

            Okay, technically this recipe calls for red peppers… But we’ve tried it with red and green and it’s delicious both ways, I promise!

    1 large bunch kale
    1 small pepper cut in strips
    1 small onion slice
    2 small cloves garlic, chopped
    1 tablespoon brown sugar
    1 teaspoon salt or to taste
    2 tablespoons plus ½ teaspoon olive oil
    1 teaspoon red pepper flakes or to taste
    1 can of low sodium chicken broth
    2 to 3 tablespoons apple cider vinegar

    Remove stems from the kale. Heat 2 teaspoons olive oil in a large pot on medium heat, just until hot. Sauté kale 10 to 15 minutes until olive oil and moisture from greens is mostly absorbed. Add brown sugar, salt, red pepper flakes, and just enough chicken broth to cover greens. Cook for about 20 minutes, add the vinegar, and cook until tender. Add chicken broth when needed.
    While this is cooking, sauté the pepper, garlic, and onions in ½ teaspoon of olive oil. Add the pepper strips, garlic, and onion, and continue to cook on low heat until all of the ingredients are just tender. Drain most of liquid from kale, and toss with pepper mixture.

Monday, September 30, 2013

CSA Share #17, Tuesday, October 1st, 2013

 
What You’re Getting:

Standard Shares:

1 bunch kale
1 lb onions
1 lb potatoes
1 bunch beets
1 bunch baby carrots
1 Scarlet Kabocha Sunshine squash (Hint: makes great pies, too!)
½ lb tomatoes

Family Shares:


1 bunch kale
1 bunch chard
2 lb onions
2 lb potatoes
1 bunch beets
1 bunch baby carrots
1 Scarlet Kabocha Sunshine squash (Hint: makes great pies, too!)
1 Buttercup squash
1 lb tomatoes

Farm News:

Hi all,
We have been enjoying the beginning of fall here – changing leaves, cooler days, and slowly chipping away at our long list of fall projects. The fall crops are coming along well – cabbage, kale, broccoli, cauliflower, carrots, beets, leeks, etc – and the onions and winter squash have been stored away for winter. We were excited to see how well our small trial planting of sweet potatoes did, so look forward to those in 2014! We’ll definitely plant more next year!
            We’re looking forward to seeing many of you tomorrow for our annual farm tour and CSA dinner. Looks like the weather will be good!

Christa, Mike and Lizzy

Recipes

Chicken and Rice with Kabocha Squash

    2 tablespoons vegetable oil, divided
    6 skin-on chicken thighs
    Coarse salt and pepper
    1 medium white onion, diced medium
    1/2 large kabocha squash, seeded and cut into large chunks (4 cups)
    2 cloves garlic, minced
    6 sprigs oregano
    1 1/2 cups rice
    1/4 cup dry white wine, such as Chardonnay
    3 1/2 cups chicken broth

    Preheat oven to 375 degrees. In a large heavy pot with a tight-fitting lid, heat 1 tablespoon oil over high. Season chicken with salt and pepper. In batches, cook chicken, skin side down, until deep golden and fat is rendered, 6 to 8 minutes. Flip and cook 1 minute more. Transfer chicken to a plate. Discard fat and wipe pot clean.
    Reduce heat to medium-high and add remaining tablespoon oil to pot. Add onion and squash and cook until onion is translucent, 8 minutes. Add garlic and oregano and cook until fragrant, 30 seconds. Add rice and cook, stirring, until opaque, 2 minutes. Add wine and cook, stirring, until completely evaporated, 2 minutes. Return chicken to pot, skin side up, and add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes. Let sit, covered, 10 minutes.


Lentils with Roasted Beets and Carrots

2 1/2 cups lentils
1 bunch baby carrots, with their tops on
1 bunch beets
2 tbsp. olive oil
1/2 cup chopped fresh herbs (whatever you have on hand: basil, chives, or parsley)
1/2 cup chopped carrot tops
Grated zest of one organic lemon
 1/2 cup feta cheese
 For Eggless Aioli:
 1/2 cup olive oil
 2 cloves garlic
 Juice of one large lemon (1/4 cup)
 1/2 tsp. salt

    Remove the leafy tops from the carrots and beets. Reserve the carrot tops. (Beet greens can also be kept as they are extremely nutritious and delicious). Wash and scrub the carrots and beets, removing any soil, leaving their skins on. Place the whole carrots and beets in a large French oven or enameled iron pot and mix in the 2 tbsp. olive oil, fully coating the vegetables in oil.
    In a 375 F oven, roast the vegetables for about 30 to 45 minutes, until tender when pierced with a fork. If you wish, once the beet are cool enough to handle, you can remove the skins from the beets by gently rubbing them off with your fingers.
    Meanwhile, rinse the lentils and check them for small pebbles, then place them in a medium saucepan. Cover them with water and bring to a boil.
    Simmer on medium heat, uncovered, for about 30 to 40 minutes, until tender but not falling apart or turning mushy. (Add water if necessary through the cooking). Drain the lentils and place them in a large shallow serving bowl.
    In a blender or food processor, puree the garlic, lemon juice, and salt to make the aioli. Add the olive oil and puree until thick and opaque and no chunks of garlic remain. Pour this mixture over the lentils. Add the chopped carrot tops, chopped herbs, and grated lemon zest and toss it all together. Season with a bit of salt and pepper if you wish.
    Place the roasted carrots and beets on top, then crumble the feta all around. Serve warm or cold.

Thursday, September 26, 2013

CSA Share #16, TUesday Sept 24th, 2013

 
2012's Common Ground Fair stand set-up

What You’re Getting:

Standard Shares:

1 head Napa Cabbage
1.5 lb onions
1.5 lb potatoes
1 lb beets
1 lb carrots
0.5 lb leeks
2 green or red peppers
1 Delicata squash

Family Shares:
 
1 extra large head Napa Cabbage
3 lb onions
3 lb potatoes
1.5 lb beets
1.5 lb carrots
0.5 lb leeks
4 green or red peppers
1 Delicata Squash (Yellow, longer, striped)
1 Sunshine Squash (Orange skin, rounder)

Farm News:

Hi all,
Sorry to be such a slacker this week! It’s taking me a few days to get caught back up after the chaos of Fair Weekend. We had a great time at the fair and hope you guys did too. Hope you guys have been enjoying your veggies!

Christa, Mike and Lizzy

Recipes

Napa Cabbage-Carrot Slaw with Honey Lime Dressing

This is a version of the “Napa Cabbage/Hakurei” recipe we’ve given in the past, but adjusted for fall!

    1 1/2 lbs Napa Cabbage,
    1 lb carrots
    1 medium onion
    1/4 cup cilantro


Honey Lime Dressing
1 tbsp rice wine vinegar, juice and zest of 1 lime, 1 tbsp honey, 1 clove garlic, minced, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 cup extra virgin olive oil

 Prep the vegetables: Core the cabbage, and cut it into 1/4" to 1/2" thick slices, then slice as thin as possible.  Remove the greens from the carrots and grate them. Mince the onions into ¼ inch pieces. Mince the cilantro. Put all the ingredients in a salad spinner, rinse thoroughly, then spin dry. Make the dressing: Put the vinegar, lime, honey, garlic, salt and pepper in a large bowl, and whisk until the honey and salt have dissolved in the vinegar. Add the olive oil in a thin stream, whisking constantly to emulsify the oil. Toss the slaw: Add the vegetables to the bowl with the dressing, and toss until the vegetables are thoroughly coated with dressing. (To make ahead, save this step until just before it is time to serve the slaw.)

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 cheddar)
            1 lb sausage of your choice
            Salt, pepper, olive oil
            Optional: Diced green or red pepper (or both!), shredded cabbage, chopped chard or kale….

            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. Add the optional veggies, if desired. 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.

Tuesday, September 17, 2013

CSA Share #15, Tuesday Sept. 17th. 2013

Potato digging time!


What You’re Getting:

Standard Share:

1 head lettuce
1 lb onions
1 lb potatoes
1 lb tomatoes
1 bunch kale
0.5 lb leeks
1 green or red pepper
1 hot pepper

Family Share:
 
1 head lettuce
2 lb onions
2 lb potatoes
2 lb tomatoes
2 bunches kale
0.5 lb leeks
2 green or red peppers
2 hot pepper


Farm News:

It’s fair week here at the farm! It’ll be a whirlwind of digging, picking, harvesting, babbing and more here as we prepare for our annual three days at the Common Ground Country Fair. We’ll be in our usual spot in the Rose Gate Farmers Market Area if any of you want to stop in and say hi! We highly recommend the fair if any of you haven’t been. There are animals, all kinds of food and activities, crafts, music and more. Hope to see you guys there!
Enjoy your veggies!
Thanks!

Christa, Mike and Lizzy

Recipes

Leek and Tomato Quiche

This recipe calls for swiss cheese, but I think it’s tastier with feta or cheddar. Also, Hannaford carries some very decent organic whole wheat frozen pie crusts for those of you who (Like me) have given up on making your own pie crust.

2 tablespoons butter
2 cups sliced leeks
1 (9 inch) frozen pie crust, thawed
1 cup shredded Swiss cheese
1/4 cup grated Romano cheese
1 tablespoon all-purpose flour
4 eggs
1 3/4 cups heavy cream
1 tomato, thinly sliced
salt and pepper to taste

    Preheat oven to 450 degrees F (230 degrees C). Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
    In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
     In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
    Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.

Caldo Verde Soup

I know fall is coming when I’m ready for some caldo verde!

    1/4 cup olive oil
    1 large onion, diced
    2 cloves garlic, thinly sliced
    10 ounces chorizo or other spicy sauage, diced
    6 medium potatoes, peeled and diced
    8 cups cold water
    1 bunch kale, cut into very fine strips
    Salt and pepper to taste

In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chorizo and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls, and garnish with the remaining cubes of chorizo.

From leitesculinaria.com

Monday, September 9, 2013

CSA Share #14, Tuesday, September 9th, 2013




 What You’re Getting:

 Standard Shares:

1 head lettuce
1 lb onions
1.5 lb potatoes
2 lbs tomatoes
1 bunch parsley
1 bunch beets
1 green or red pepper
1 hot pepper

Family Shares: 
 
2 heads lettuce
2 lb onions
2 lb potatoes
4 lbs tomatoes
1 bunch parsley
2 bunches beets
2 green or red peppers
2 hot peppers


Farm News:

We are looking forward to seeing many of you at our annual CSA dinner tomorrow afternoon! Today the crew is out bringing in the winter squash while I start cooking for tomorrow’s event. Although winter squash usually takes a few weeks of curing to really start tasting great, I am really craving some…. Maybe I’ll slip a little into the roast veggies for tomorrow. Mmmmmm!

We still have some #2 tomatoes available for canning and freezing. Order today (Monday September 9th) to pick up at the CSA dinner tomorrow, order anytime this week to pick up at the farmstand, or order before next Monday to pick up with the next CSA share. 
10 lbs = $20.00
20 lbs = $30.00
50 lbs = $50.00

Thanks!

Christa, Mike and Lizzy


Recipes



Roasted Beet Salad with Feta:

1 bunch of beets (4-6)
3 T olive oil Sea salt
1/2 C crumbled feta cheese
 2 t lemon zest
1 T maple syrup

Remove the greens from the beets (save them, they are edible too!) Cover the beets in olive oil (about 2 T of the 3) and sea salt and then wrap each of them in foil. Roast in the oven at 400 for approximately one hour, or until they can be easily pierced with a fork.
Allow the beets to cool. Chop the beets into bite-sized pieces, and toss them with the feta, lemon zest, 1 T olive oil, and maple syrup.



Potato Hash with Bell Peppers, Onions, and Parsley

2 Tbsp. olive oil
1 Tbsp. unsalted butter
1.5 lb potatoes, cut into ½” cubes
1 onion, diced
1 red bell pepper, diced
2 tsp. fresh parsley, chopped
3 garlic cloves, minced
Salt and pepper, to taste
1/4 cup freshly grated Parmesan cheese

Preheat the oil and butter in a large skillet over medium heat. Add potatoes, toss to coat with oil, and place a lid on the pan. Allow the potatoes to cook covered for 10 minutes.
Remove the lid and increase the heat to medium high. Add onion and bell pepper. Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown.
Add the parsley and garlic; cook for 2 minutes. Season with salt and pepper. Sprinkle with Parmesan and serve immediately.

Monday, August 26, 2013

CSA Share #12, Tuesday August 27th, 2013

 
What You’re Getting:

Standard Share:
1 lb zucchini/summer squash
1 lb mixed sweet onions
1 head lettuce
1 pint cherry tomatoes
2 lb tomatoes
0.5 lb green beans
1.5 lb mixed potatoes (Red, white and purple)
1 field ripe cantaloupe melon

Family Share: 
1 lb zucchini/summer squash
1 lb cucumbers
1 lb mixed sweet onions
2 heads lettuce
1 quart cherry tomatoes
4 lb tomatoes
1 lb green beans
2 lb mixed potatoes (Red, white and purple)
1 field ripe cantaloupe melon

Farm News:

The peak of the season for the veggies! Yum!
We are harvesting non-stop these days, and are trying hard to make time with other things too, like weeding, caring for our fall crops, and freezing and canning veggies for our own winter use.

Speaking of which… it’s time to order your #2 tomatoes! If you are interested in tomatoes for canning, sauce or etc, we offer our “seconds” for a bulk discount. I’m offering this to CSA members only at first, and will open it up to the public next weekend. 
Our bulk #2 tomato prices are:
10 lbs for  $20.00
20 lbs for $30.00
50 lbs for $50.00 
(Our normal prices for #1 market tomatoes are $3.50-$4.00/lb)
#2 tomatoes are slightly blemished, very ripe, too ugly for market sale, etc. They are a mix of all of our available varieties – the varieties you will get in your order will be what is available that day. Orders can be ready for almost any specific day, beginning with this upcoming Wednesday, August 28th.
Let us know if you are interested! Thanks!
Christa, Mike and Lizzy


Recipes

Green Bean and Cherry Tomato Salad
Adapted from Chez Panisse Vegetables

½ lb green beans
1 pint cherry tomatoes
1 large shallot (Or onion)
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Basil or other herb (optional)

Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.
Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.

Zucchini and Ricotta with Tomato and Olive Oil on Grilled Bread

1/4 cup extra virgin olive oil, divided
2 medium-size zucchini, thinly sliced
1 large tomato, diced
1 medium onion, thinly sliced
 Salt and pepper to taste
8 basil leaves, thinly sliced
4 slices country or sourdough bread
1 cup ricotta
Parmesan cheese, for grating

Pour 2 tablespoons of the olive oil into a saucepan over high heat. Add the zucchini and sauté until the edges start to brown, about 3 minutes. Add the tomatoes and onions, season with salt and pepper, and cook until the zucchini is cooked through but not too soft, about 5 minutes. Remove from heat, add the basil, and set aside to cool.