Winter CSA Share #5, Tuesday, January 6th, 2015

What You’re Getting:

Standard Share:

3 lbs Onions	8 lbs Winter Squash
5 lbs Potatoes	3 lbs Turnips
3 lbs Carrots	0.5 lb Salad Mix
2 bulb Kohlrabi	1 Green Cabbages
3 ears popcorn

Family Share:

6 lbs Onions	12 lbs Winter Squash
10 lbs Potatoes	6 lbs Turnips
6 lbs Carrots	0.5 lb Salad Mix
3 lbs Beets	2 Green Cabbages
2 bulb Kohlrabi	6 ears popcorn

Farm News:

Happy New Year!

So far we have really enjoyed 2015…. Mostly because of the beautiful ice for skating, and then finally some snow for cross country skiing. Let’s hope the rest of the year is just as filled with fun family activities.

Although the ice and snow makes the summer season seem far away, this is starting to be a very busy time for us. All our plantings and seeding dates need to be planned and organized for the year ahead so we can order our seeds. We try to knock off big paperwork projects like catching up on Quickbooks, taxes, entering the data from last year’s harvest and labor logs before February arrives… and along with it, the beginning of our seeding season!

At the same time, this is also a special time of year for our family, as we try to spend as much time as possible relaxing together before the spring. I hope you guys are enjoying it, too! Skating, skiing, snowshoeing…. Winter in Maine is the best.

Please bring back your boxes when you come ot pick up your share! Remember, the next share is the last share (January 27^th).

Enjoy your veggies!

Christa, Mike, Lizzy and Nick

Recipes:

Popcorn!

How to pop:

In the microwave: Remove outer husks. Place ear of corn, fully intact, in a paper bag. Fold the top of the bag closed. Place in microwave and heat on high for about 3 minutes or until all the corn has popped.

On the stovetop: Remove outer husks. Remove kernels from cob using a twisting motion. Pop kernels on stovetop just like any other popping corn!

Each ear makes about 1 large bowl of popped corn.

Yum!

Potato and Turnip Cakes

    1 pound  potatoes (about 2 medium)

    1 pound turnips (about 2 large)

    1/3 cup olive oil

    1 teaspoon coarse salt

    1/4 teaspoon ground pepper

    Coarsely grate (with a box grater or a food processor fitted with the grater attachment) potatoes and turnips, all scrubbed and trimmed. Squeeze to remove as much moisture as possible; transfer vegetables to a medium bowl. Toss with coarse salt and ground pepper.

    Heat olive oil in a large skillet over medium heat. Form potato mixture into four tightly packed patties; place in skillet, flattening gently with a spatula to a 3/4-inch thickness. Cook patties, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if patties start to brown too quickly, and add more oil to skillet if necessary). Transfer to paper towels; sprinkle with salt.

Kohlrabi and Turnip Gratin

    1 to 2 tablespoons unsalted butter (optional), plus more for baking dish

    1 1/2 cups heavy cream, plus more if needed

    3 sprigs robust herbs such as thyme or sage

    2 pounds (total) kohlrabi and turnips, peeled and thinly sliced

    Coarse salt and freshly ground pepper

Heat oven to 375 degrees, and butter a 2 1/2-quart oval gratin dish or 9-by-13-inch baking dish. Bring cream and thyme to just under a boil in a small saucepan, then remove from heat and let stand 30 minutes. Strain through a fine sieve and discard solids.

Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with salt and pepper as you go. Dot with butter, if using. Pour cream over top (it should almost cover the vegetables; add up to 1/2 cup more if necessary) and cover tightly with parchment-lined foil.

Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more. Serve at once.

Kohlrabi and Apple Slaw

    Kohlrabi, cut into matchsticks

    Apple, cut into matchsticks

    Olive oil

    Fresh lemon juice

    Salt and pepper

    Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.

Kohlrabi and Turnip Asian Slaw

1 pound kohlrabi (1 large), peeled

1 medium turnip, peeled and quartered

3 tablespoons lime juice

1 tablespoon peanut oil

2 teaspoons honey

1 teaspoon toasted sesame oil

Coarse salt and ground pepper

2 scallions, thinly sliced (Can be substituted with slivered onion)

    Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip.

    In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.

Spiced Chicken Stew with Carrots

Throw this in the crock pot in the morning, come home to a delicious dinner just right for a cold winter’s night.

    2 pounds carrots, peeled and cut into 1 1/2-inch lengths

    8 skinless chicken thighs (about 2 1/2 pounds total)

    1 garlic clove, thinly sliced

    1 cinnamon stick

    1/2 teaspoon ground cumin

    Coarse salt and ground pepper

    1/4 cup golden raisins

    1/2 cup cilantro leaves

    1/4 cup sliced almonds, toasted if desired

    Couscous, for serving (optional)

    Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.

    Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.

   

Winter CSA Share #4, Tuesday, December 23rd, 2014

 

What You’re Getting: 

 

Standard Share:

5 lbs Onions	8 lbs Winter Squash
5 lbs Potatoes	2 Mini Head Lettuce
5 lbs Carrots	1/2 lb Salad Mix
2 lbs Beets	1/4 lb Baby Pac Choi
1/2 lb Leeks	1 Green Cabbage
1 bulb Kohlrabi

Family Share:

6 lbs Onions	12 lbs Winter Squash
10 lbs Potatoes	6 lbs Turnips
6 lbs Carrots	0.5 lb Salad Mix
3 lbs Beets	2 Green Cabbages
2 bulb Kohlrabi	6 ears popcorn
Farm News: Happy holidays from your Bahner Farm family! Winter vegetables are key to our holiday favorites… roasted potatoes and onions, caramelized squash, leek dip, carrot cake and more will grace our table in a few days. Can’t wait. Hope you all get to see lots of your loved ones and enjoy good food with them all. Merry Christmas and a happy, happy New Year! Enjoy, and many thanks! Christa, Mike, Lizzy and Nick Recipes: Parma-Style Carrot Cake I love all things carrot cake, and usually follow the Joy of Cooking recipe. I tried this recently and loved it – it would be a great holiday dessert! 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup pine nuts (about 6 ounces) 1/2 cup sugar, plus 1/2 cup 1 teaspoon fennel seeds 1 lemon, zested and juiced 2 cups peeled and chopped carrots (about 6 carrots) 1/2 cup mascarpone cheese 1/2 cup (1 stick) butter, softened 5 eggs Powdered sugar, for garnish Preheat the oven to 375 degrees F. In a medium bowl stir together the flour, baking powder, cinnamon, and salt. Set aside. Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts. Add the lemon zest, lemon juice, and the carrots. Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated. In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs, 1 at a time, until well blended. Add the carrot mixture to the butter mixture and stir until combined. Add in the reserved dry ingredients and stir until just incorporated. Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. Bake for 45-55 minutes. Let the cake cool for 1 hour, then dust with powdered sugar. Cut into squares and serve. http://www.foodnetwork.com/recipes/giada-de-laurentiis/parma-style-carrot-cake-recipe.html?oc=linkback Caramelized Winter Squash 2 medium butternut squash (4 to 5 pounds total) 6 tablespoons unsalted butter, melted 1/4 cup maple syrup 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Preheat the oven to 400 degrees F. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, maple syrup, salt, and pepper. Toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot. http://www.foodnetwork.com/recipes/ina-garten/caramelized-butternut-squash-recipe.html?oc=linkback Leek Dip Delicious with carrot and kohlrabi sticks!     1/4 cup slivered almonds     2 tablespoons unsalted butter     ½ lb leeks, thinly sliced (Don’t be afraid to use the whole leek!)     2 cups sour cream     14 oz plain goat cheese     1 tablespoon chopped fresh flat-leaf parsley     Coarse salt and freshly ground pepper     Preheat the oven to 350 degrees. Spread slivered almonds in a rimmed baking sheet; bake until fragrant, about 10 minutes. Set aside to cool. Coarsely chop and set aside. Melt butter over medium-low heat, then add leeks. Saute until soft and translucent, about 5 minutes. Set aside to cool.     Place sour cream and goat cheese in a medium bowl, and stir until well combined. Add almonds, leeks, parsley, salt and freshly ground pepper. Keep covered in the refrigerator until ready to serve. http://www.marthastewart.com/339796/leek-dip Lemony Cabbage-Avocado Slaw A delicious way to use up that cabbage… and a welcome light dish after all that holiday cooking!     6 cups finely shredded cabbage     1 small red, orange or yellow pepper, chopped     1 ripe avocado, diced     2 tablespoons finely chopped red onion     3 tablespoons lemon juice     1/4 cup shelled hemp  (or flax) seeds     3 tablespoons fresh cilantro     1/4 teaspoon fine sea salt Toss all ingredients together in a large bowl until avocado is creamy throughout. Yum, yum, yum.

Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.

   

Winter CSA Share #3, Friday, December 5th, 2014

 

What You're Getting:

Standard Share:

5 lbs Onions	8 lbs Winter Squash
5 lbs Potatoes	½ lb salad mix
5 lbs Carrots	2 lbs beets
1 green cabbage	1 lb leeks
½ lb swiss chard	1 bulb kohlrabi

Family Share:

8 lbs Onions	10 lbs Winter Squash
10 lbs Potatoes	1 lb salad mix
10 lbs Carrots	3 lbs beets
1 green cabbage	1 lb leeks
1 lb swiss chard	1 bulb kohlrabi

Farm News:

Thanks to all of you for being so understanding about the last-minute date change this week! We are glad to be home and were glad to find that the winter greens survived our absence.

We hope you all had a wonderful Thanksgiving with your families. We were visiting Mike’s mother in Indiana, as usual. Among many, many other things we are incredibly grateful for our loyal and supportive customers. Without you, we would not be able to spend our lives farming. Thank you, thank you, thank you!

As winter sets in, the farm activities change. Buildings and vehicles need repairs. We take extra classes for certifications and to gain new skills. The mountain of winter paperwork is slowly conquered. Seed plans, markets, supply orders, next year’s crew… everything must be planned out and recorded! Exciting to be thinking about all the possibilities for next season.

Enjoy, and many thanks!

Christa, Mike, Lizzy and Nick

Recipes:

Rice Noodles with Pickled Vegetables

A fancy-sounding recipe that’s really pretty simple, this has become one of our favorite winter dishes.

 6 ounces wide rice noodles

1/4 cup soy sauce    

3 tablespoons fresh lime juice

3 tablespoons unseasoned rice vinegar

1 tablespoon sugar or maple syrup

2 teaspoons finely grated peeled ginger

1/4 teaspoon freshly ground black pepper

½  large kohlrabi, julienned (Cut into the thinnest sticks possible)

2 cups cabbage, julienned

2 large carrots, julienned

1/4 cup sesame oil

1 cup torn fresh cilantro, divided

3/4 cup unsalted, dry-roasted peanuts, coarsely chopped, divided

Optional: 1 lb cooked ground beef or minced cooked chicken

    Cook the noodles according to the package instructions. Drain, rinse with col water and toss with sesame oil.

    Whisk soy sauce, lime juice, vinegar, sugar, ginger, and pepper in another large bowl. Add vegetables; toss to combine. Let sit 10 minutes.

    Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Mix in meat if desired. Top salad with remaining cilantro and peanuts.

Cabbage, Carrot and Kohlrabi Slaw

This slaw is delicious solo, or in tacos.

    3 cups thinly sliced cabbage

    2 carrots, shredded

    ½  large kohlrabi, shredded

Dressing:

    ¼ cup olive oil

    juice of one lime

    sea salt and pepper to taste

    To prepare slaw, combine the first 3 ingredients in a large bowl. To prepare dressing, mix all ingredients in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour.

From http://www.tastebook.com/recipes/2972191-Cabbage-Carrot-and-Kohlrabi-Slaw

Sautéed Swiss Chard with Lemon and Butter

1 1/2 tablespoons butter

1 1/2 tablespoons olive oil

2 garlic cloves, minced

1 pinch dry crushed red pepper

1 bunch swiss chard, stems and leaves cut into 1/2-inch-wide pieces

Juice of ½ lemon

Salt

Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper. Sauté until fragrant, about 1 minute. Add swiss chard; stir to coat. Cover and cook until tender (stirring occasionally) about 8 minutes. Squeeze juice from 1/2 lemon onto chard. Season to taste with salt.

CSA Share #15, Tuesday, September 16th, 2014

What You’re Getting:

 

Standard Share:

1 pint cherry tomatoes

1 lb potatoes

1 lb onions

2 lbs carrots

1 bunch chard

1 head lettuce

1 bunch parsley

½ lb leeks

 

Family Share:

1 pint cherry tomatoes

2 lb potatoes

2 lb onions

2 lbs carrots

1 bunch chard

1 bunch kale

2 head lettuce

1 bunch parsley

1 head Napa cabbage

½ lb leeks

Farm News:

Fall is really, truly here now! These cool days and chilly mornings call for hot soups, roasted root veggies, sweet starchy squash and more of falls treasures. We have harvested all of our winter squash and they are curing as we speak in our greenhouse, using the heat and sunshine to convert their starches into sugars. Soon they will make an appearance in your CSA bags!

This week is fair week for us – we are busy busy busy bagging, cleaning, digging, braiding and more to prepare for the Common Ground Fair. If you’re there, come say hi! We are in the Rose Gate Farmer’s Market Area.

Enjoy, and many thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Cream of Carrot Ginger Soup

1 Tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon curry powder

4 cups chicken or vegetable stock

½ cup white wine

1 ½ lbs carrots, coarsely chopped

1 cup coconut milk

1 teaspoon salt

1/8 teaspoon black pepper

Chopped fresh parsley

In a soup pot over medium heat, heat olive oil and ¼ cup chicken stock. Add onion, garlic and curry powder. Cook, covered, stirring occasionally until tender. Stir in remaining chicken stock, white wine, and carrots. Bring to a boil, reduce heat, and simmer until carrots are soft, 15 to 20 minutes. Puree with a food processor or immersion blender. Return to the pot and stir in coconut milk, salt, and pepper. Simmer briefly and serve. Garnish with fresh parsley.

From: Joy of Cooking

Roasted Potatoes and Cherry Tomatoes

1 1/2 pounds potatoes

2 tablespoons olive oil

1 pint cherry tomatoes

3 smashed garlic cloves

salt and pepper

Put a baking sheet in the oven and preheat to 450 degrees F. Cut potatoes lengthwise into eighths. Toss with olive oil, cherry tomatoes, garlic, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.

From: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-potatoes-and-tomatoes-recipe.html?oc=linkback

CSA Share #14, Tuesday, September 9th, 2014

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.)

CSA Share #13 Tuesday, September 2nd, 2014

 What You’re Getting: 
 

Standard Share:

1 pint cherry tomatoes

2 lbs tomatoes

1 lb onions

1 bunch carrots

1 slicing cucumber

5 lbs cantaloupe melon (1 large or 2 small)

 

Family Share:

1 quart cherry tomatoes

3 lbs tomatoes

2 lb onions

2 bunches carrots

1 slicing cucumber

2 lbs zucchini and summer squash

8 lbs cantaloupe melon (2-3 melons)

Farm News:

September already! Ahh, the crisp fall air, cool mornings… just kidding, it’s 85 degrees with what feels like 100% humidity and we’re sweating our sunscreen off faster than we can apply it. Luckily, our delicious ripe cantaloupes LOVE this weather! It’s exactly what they need. Enjoy them, because I can’t say whether or not we’ll still have them next week! Their season is short and sweet (Very sweet!). They are ripe and ready…. Don’t wait until the end of the week to eat them!

            We are also in countdown-to-the-fair mode… The Common Ground Fair, that is! We have a lot to do to get ready. If you frequent the fair, or will be coming for the first time, come visit us at the Rose Gate Farmers Market area!

Our tomatoes are slowing down a lot, so if you had your heart set on #2 bulk tomatoes but haven’t ordered yet, now is the time to do so! We’ll try to squeeze you in. We can’t promise anything, but we’ll try!

Thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Melon, Cucumber and Tomato Salad

1 cucumber, diced

Salt to taste

1 pound ripe tomatoes, cut in thin wedges or diced

1 small ripe cantaloupe, peeled and diced or shaped into melon balls

2 to 3 tablespoons white wine vinegar or sherry vinegar

1 tablespoon lime juice

1 teaspoon mild honey

4 tablespoons grapeseed oil, rice bran oil or canola oil

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped fresh mint

Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients. Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours. Just before serving, toss with the herbs. Taste the salad, adjust the seasonings and serve.

 Because of the salt, the vegetables and fruit will give off a lot of water, so if you don’t want the salad to be too juicy, salt shortly before serving.

Adjusted from: http://www.nytimes.com/2012/07/16/health/nutrition/melon-cucumber-and-tomato-salad.html?_r=0

Balsamic Maple Roasted Carrots and Onions

1 bunch carrots, cut into sticks

1 lb onions, peeled and quartered

1 tablespoon extra virgin olive oil

 ¼ cup maple syrup

 2 tablespoons balsamic vinegar

    Preheat oven to 375°C. Line a large roasting pan with non-stick baking paper.

    Place the carrots, onion and oil in a large bowl and gently toss until well coated. Arrange carrots and onion, in a single layer, in the lined pan. Roast in oven for 20 minutes or until tender.

    Sprinkle over the maple syrup and vinegar and gently toss to coat. Roast for a further 25-30 minutes or until vegetables are tender and caramelised. Season with salt and pepper to serve.

CSA Share # 10, Tuesday, August 12th, 2014

What You’re Getting: 

Standard Share:

1 bunch kale           

2 lb zucchini and summer squash

1 slicing cucumber

2 lbs Tomatoes

1 Eggplant

1 bunch carrots

1 bunch onion

Family Share:  

1 bunch kale

3 lb zucchini and summer squash

1 slicing cucumber

1 bunch chard

4 lbs Tomatoes

2 Eggplant

2 bunch carrots

2 bunch onion

Farm News:

What gorgeous weather we’ve been having and it is officially peak tomato season! Even more exciting is that melons are coming soon; maybe even some will be ripe starting next week!

Once again, if you like canning, or freezing veggies for the winter, this is the season to do it! We will let you know if and when we have surplus crops for bulk orders. Tomatoes should be available for canning later this month. Our cabbage is going fast but we still have some left. This will be the last week of availability. 40 lbs of cabbage makes 5 gallons of sauerkraut to keep your winter tasty. Usually $1.00/lb, right now you can get cabbage for $0.25/lb when you buy 20 lbs or more. This is for CSA Members only! Let us know if you’re interested.

Thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Bulgur Wheat Salad With Tomato and Eggplant

Ingredients

    1 cup bulgur wheat

    1 eggplant, thinly sliced

    5 tablespoons extra-virgin olive oil

    1 pound cherry tomatoes, cut in half

    1 tablespoon red wine vinegar

    kosher salt and pepper

    1 cup basil leaves, torn

Directions

    Heat broiler.

    Cook the bulgur according to the package directions.

    Arrange the eggplant slices on 2 baking sheets. Brush both sides with a total of 3 tablespoons of the oil. Broil the eggplant, 1 sheet pan at a time, until brown, 2 to 3 minutes per side.

    Transfer to a large bowl. Stir in the tomatoes, vinegar, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the basil.

    Transfer the bulgur to a large bowl and top with the eggplant and tomato mixture before serving.

Kale, Carrot and Avocado Salad

Ingredients:

    1 bunch kale, stemmed and finely chopped

    2 cups grated carrots

    1/2 avocado, peeled and pitted

    1/4 cup thinly sliced red onion

    2 tablespoons lemon or lime juice

    2 tablespoons sesame seeds, toasted

    1/2 teaspoon reduced sodium soy sauce

Method:

Toss all ingredients together in a large bowl. Use your hands or the back of a large spoon to thoroughly mash avocado into kale. Set aside at room temperature for 30 minutes before serving to allow kale to soften.