What You’re Getting:
Standard Share:
1 pint cherry tomatoes
1 lb tomatoes
1 lb onions
2 lbs carrots
1 green bell pepper
1 bunch kale
1 head lettuce
Family Share:
1 pint cherry tomatoes
2 lbs tomatoes
2 lbs onions
3 lbs carrots
2 green bell pepper
1 bunch kale
1 bunch chard
2 heads lettuce
Farm News:
Ahh,
this is more like it! I am loving these crisp, cool mornings and the cool, dry
wind! Feels like fall, and it’s starting to look like it, too! The onions have
all been harvested and are drying in the greenhouse, and in a few days we will
bag them and store them in their cooler for winter. Then the winter squash will
be brought in and laid out to cure. The list of things to plant, harvest, dry,
bag, seed and more goes on and on and on in the fall. At the same time, the
later, darker mornings make it easier to sleep just a little more… By September
we all really need a just an extra half hour or so every night to help start
making up for the sleepless, endless days of July and August!
Enjoy,
and many thanks!
Christa,
Mike, Lizzy and Nicky
Recipes:
Easy Mexican Rice
1/2 cup chopped onion
1/2 cup
chopped green bell pepper
1 large clove garlic, minced
2 teaspoons canola oil
1 cup cooked rice
1 lb tomatoes, diced
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 cups beef broth
In a heavy skillet sauté
onion, green bell pepper and garlic until onion is softened. Add rice to
skillet and cook over medium-high heat until rice has browned. Add tomatoes,
chili powder, salt, and beef broth. Bring to a boil; cover, lower heat, and
simmer until liquid has been absorbed, about 20 minutes. Add additional salt to
taste.
Gingered Carrot and Kale
Ribbons
8 large carrots (about 2 lbs), peeled
1/4 cup vegetable oil
2 medium onions, sliced into thin strips
1/3 cup golden raisins, coarsely chopped
2 cloves garlic, finely chopped
2 teaspoons finely grated fresh ginger
1 teaspoon finely grated lemon zest; plus 1 tbsp
lemon juice
salt and pepper
4 large kale leaves, thinly sliced
Using a vegetable peeler, slice the carrots into
long, thin ribbons.
In a large skillet, heat the oil over medium
heat. Add the leeks and cook, stirring frequently, until softened, about 5
minutes. Add the raisins, garlic, ginger, lemon zest and 1/2 tsp. salt. Cook,
stirring, for 1 minute. Add the carrots, kale and 1/2 cup water and cook,
stirring or turning with tongs, until softened, about 10 minutes. Stir in the
lemon juice and season with salt and pepper.
Lettuce Salad with Bacon
and Roquefort
Adapted from SALAD AS A MEAL
by Patricia Wells
¾ cup chopped bacon
1 head lettuce, cut into
chunks
6 ounces chilled blue cheese
(preferably Roquefort), crumbled (1 1/2 cups)
Buttermilk-Lemon Zest
Dressing (recipe follows)
Sea salt
Coarse, freshly ground black
pepper
In a large, dry skillet,
brown the bacon over moderate heat until crisp and golden, about 5 minutes.
In a large salad bowl,
combine the lettuce, chives, bacon, and cheese. Pour just enough dressing to lightly and evenly coat the
ingredients. Season with sea salt. Divide the salad evenly among 4
plates. Season generously with
black pepper and serve.
BUTTERMILK-LEMON ZEST
DRESSING
1/4 teaspoon fine sea salt
1/2 cup buttermilk, shaken to
blend (Or make your own with ½ cup of milk and 2 tsp lemon juice)
Grated zest of 1 lemon,
preferably organic
2 tablespoons freshly
squeezed lemon juice
In a jar, combine all the ingredients. Cover with the lid and shake to blend.
Let stand for 1 hour to allow the flavors to blend. (Store the dressing in the refrigerator for up to 3 days.
Shake to blend again before using.)
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