What You’re Getting:
Standard Share:
0.5 lb tomatoes
1 bunch kale
0.5 lb leeks
1.5 lb onions
1.5 lb potatoes
1 red or green pepper
2 lbs carrots
Family Share:
1 lb tomatoes
1 bunch kale
1 lb leeks
2 lb onions
2.5 lb potatoes
2 red or green peppers
4 lbs carrots
Farm News:
Phew,
we made it through the fair. We had an awesome weekend. It was great to see
those of you who made it there! Now, on to the fall harvests for us. Carrots,
beets, cabbages, turnips, potatoes, sweet potatoes and more will be dug up and
stored for the long winter months. Firewood needs to be bucked and split.
Greenhouse plastic needs to be replaced. Fields need to be put to bed with
winter cover crops or mulch. A busy, fun time, racing to finish before the
heavy frosts and snow!
If
you’re interested in a Winter CSA Share, now is the time to register! Thanks to
those of you who have already. If you have already signed up, expect a
confirmation email this week.You can sign up online at www.bahnerfarm.com.
Fall
is here and the CSA is drawing to a close, but we’re not done yet! The last
share will be on October 7th.
Enjoy, and many thanks!
Christa,
Mike, Lizzy and Nicky
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.
From
http://allrecipes.com/recipe/leek-and-cheese-quiche/
Caldo Verde Soup
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.
Potato-Carrot Pancakes
1 lb potatoes, shredded
1-2 large
eggs, beaten
1 lb carrots, shredded
Salt and pepper to taste
1 large onion, shredded
Vegetable oil for frying
Combine shredded carrots and
potatoes. Drain off excess liquid. Add onions, egg, salt and pepper. Heat a
griddle or non-stick pan and coat with a thin film of vegetable oil. Take about
2 tablespoons of the potato mixture in the palm of your hand and flatten as
best you can. Place the potato mixture on the griddle, flatten with a large
spatula, and fry for a few minutes until golden. Flip the pancake over and
brown the other side. Remove to paper towels to drain. Serve immediately. You
can also freeze the potato pancakes and crisp them up in a 350-degree oven at a
later time.
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