CSA Share #17, Tuesday, September 30th, 2014

 What You’re Getting: 
 

Standard Share:

1 lb green tomatoes

1 bunch kale

1 lb onions

1.5 lb potatoes

2 lbs carrots

2 hot peppers

1 delicata winter squash

1 bunch fresh sage

 

Family Share:

1 lb green tomatoes

1 bunch kale

1 fresh green cabbage

2 lb onions

3 lb potatoes

4 lbs carrots

2 hot peppers

1 delicata winter squash

1 bunch fresh sage

Farm News:

Next week will be the last week!

We are really enjoying fall, which we look forward to all summer long. The cool mornings, the sunshine, the beautiful leaves, the delicious food! We’re picking away at our fall projects list and enjoying the feeling of a successful season drawing to a close.

We hope you guys have been enjoying your shares and are eating well! The babies are hollering at me today, so I’ll leave more farm news for next week.

Enjoy, and many thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Potato-Onion Hash with Jalapeno

½ cup thinly sliced onion

1 Tbsp. olive oil

1 tsp. dried oregano

1.5 lbs  potatoes, cut into ½-inch pieces*

2 Tbsp. butter or olive oil

1 Tbsp. thinly sliced fresh jalapeno

Kosher salt and freshly ground black pepper, to taste

Add enough oil just to cover the bottom of a 10-inch skillet and heat over medium high. Add the potatoes, jalapeno and onion; season to taste with salt and pepper and toss to coat with oil. Cover skillet and steam cook for 10 minutes covered, before stirring. Remove cover, turn in sections, and continue cooking over medium high, uncovered, turning and stirring occasionally, until potatoes are browned as desired.

Fried Green Tomatoes

    1 large egg, lightly beaten $

    1/2 cup buttermilk (Or just milk, it works fine)

    1/2 cup all-purpose flour, divided $

    1/2 cup cornmeal

    1 teaspoon salt

    1/2 teaspoon pepper

    3 medium-size green tomatoes, cut into slices

    Vegetable oil

    Salt to taste

    Combine egg and buttermilk; set aside.

    Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

    Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

    Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

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

4 large kale leaves, minced

One large onion, diced

 Three cloves of garlic, diced

Cheese – to taste (We usually use extra sharp cheddar)

1 lb sausage of your choice

Salt, pepper, olive oil

            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 kale and sautee 2 minutes more, or until kale is cooked. Fry the sausage, and then chop cooked sausage as finely as desired. Mix sausage with kale, 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

CSA Share#17, Tues September 27th, 2011

What's in the share this week:

1.5 lb potatoes             1 lb carrots

1 lb beets                     1 head lettuce

1 lb onions                 ½ lb shallots

1 hot pepper                1 bunch swiss chard

           

Farm News:

After a great weekend at the fair, we were ready for our day “off” today (Aka, a day to catch up on clean up). We always have a great time at the fair. Now we’re buckling down to some early fall projects, getting our cover crops seeded, general clean up, caring for the first plantings of winter greens, and starting the work on putting up our new greenhouse.

Next week: winter squash, yum! There will only be two more pickups after this one. Hope you are all enjoying the end of September!

Thanks,

Christa, Mike and Lizzy

Recipes of the Week:

Swiss Chard with Crispy Shallots

• 1 cup canola oil, plus 2 tablespoons
• ½ lb shallots, peeled and thinly sliced
• 1 tablespoon all-purpose flour
• Kosher salt and freshly ground white pepper
• 1 bunch Swiss chard, trimmed and washed, leaves separated from stalks, the stalks cut into 1-inch thick and 3-inch long matchsticks, leaves torn into bite-size pieces
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon sherry vinegar

In a medium pot, heat 2 cups oil to 325 degrees. In a bowl, toss the shallot slices with the flour. Test a shallot slice to assure the oil is sufficiently hot enough to fry the shallots. Fry them in small batches until golden brown, removing them with a slotted spoon and drain them on a paper towel. Season with salt and pepper, to taste.

Heat a large skillet, and add 1 tablespoon of oil. When the oil begins to smoke, add the Swiss chard stalks and season with salt and pepper. Cook until tender, 3 to 5 minutes. Transfer to a serving bowl. Heat the remaining oil and quickly saute the leaves until they "wilt", 1 to 2 minutes. Combine in the bowl with the stalks. Stir in the olive oil and sherry vinegar. Top with the shallots.

Hot Pepper Hash Browns

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 lb potatoes, baked, peeled, and diced
• Kosher salt and freshly cracked black pepper
• Hot pepper, seeds removed and chopped finely
• Cheddar cheese

In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and pepper and sauté until softened and caramelized. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking.