 | ||
| 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
No comments:
Post a Comment