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.

   

CSA Share #18, Tuesday, October 7th, 2014

 What You’re Getting: 
 

Standard Share:

1 bunch kale

1 lb onions

2 lbs potatoes

¼ lb salad mix

1 bunch beets

2 lbs carrots

½ lb leeks

 

Family Share:

1 bunch kale

1 bunch chard

2 lb onions

3 lbs potatoes

1/2  lb salad mix

1 bunch beets

2 lbs carrots

½ lb leeks

Farm News:

This is the last week for this year’s CSA! The Winter CSA starts in 2 weeks, on October 21^st. We have 10 Winter CSA Shares left, so grab ‘em while you still can! You can sign up at http://www.formstack.com/forms/?1361296-RjgvORr9oy.

Every day is a little cooler, and winter doesn’t seem so far away! We are glad for our cozy little house and have been wearing long underwear under our workpants in the mornings. Nothing says “Winter is coming!” like the piles and piles of 50 lb bags full of storage produce – potatoes, onions, shallots. All the hardy greens and the remaining root vegetables are still slowly growing, and won’t be harvested for storage until the end of this month. We want the cabbages, kohlrabi, carrots, beets and turnips to be as big as possible!

Enjoy, and many thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Julia Child’s Potato Leek Soup

3-4 cups of diced peeled potatoes

3 cups thinly sliced leeks, including the tender greens

2 quarts water

1 Tablespoon salt

6 tablespoons heavy cream or 3 tablespoons softened butter

3 tablespoons minced chives or parsley

Simmer vegetables, salt, and water together, partially covered for 40-50 minutes in a 3-4 quart saucepan. Mash the vegetables into the soup with a fork or pass through a food mill. Julia does not like the texture of soup pureed in a blender, your call. Adjust salt and pepper. You can stop at this point. When ready to serve, bring soup back to simmering. Then off the heat, stir in the cream or butter and top with chopped chives or parsley. It does not get much better than that! Makes 2 quarts of soup for 6-8 servings.

Roasted Beet Salad with Feta

2 lbs beets

3 T olive oil Sea salt

1/2 C crumbled feta cheese

 2 t lemon zest

1 T maple syrup

Cover the beets in olive oil (about 2 T of the 3) and sea salt and then wrap each of them in foil. Roast in the oven at 400 for approximately one hour, or until they can be easily pierced with a fork.

Allow the beets to cool. Chop the beets into bite-sized pieces, and toss them with the feta, lemon zest, 1 T olive oil, and maple syrup.

Adapted from http://www.wearenotmartha.com/2010/07/roasted-beet-salad-with-feta-and-mint/

Ridiculously Good Roasted Carrots

1 ½ pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces

2 tablespoons unsalted butter, melted

Table salt and ground black pepper

Heat oven to 425° F. In a bowl, toss together carrots, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Line a rimmed baking sheet with parchment paper. Arrange carrots in an even layer on top of parchment, then tightly cover the whole pan with aluminum foil.

Bake for 15 minutes. Take pan out of oven, remove foil, and return pan to oven for another 30-35 minutes, or until the carrots are lightly browned. Stir twice during cooking time.

Season with more salt and pepper if desired, and then serve.

CSA Share #16, Tuesday, September 23rd, 2014

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 7^th.

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.

CSA Share #15, Tuesday Sept. 17th. 2013

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.

From http://allrecipes.com/recipe/leek-and-cheese-quiche/

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

WInter Share # 4, Tuesday, December 18th

Butternut squash curing in the greenhouse

What You’re Getting:

1 bunch kale                       ½ lb salad mix

1 head cabbage            2 lb turnips

4 lb carrots                   2 lbs leeks

5 lbs potatoes               5 lbs onions

1 lb kohlrabi                8 lbs mixed winter squash

Farm News:

Snow! Finally it looks like winter around here. Lizzy and christa are spending a cozy morning bagging up veggies for tomorrow’s share. Hope you guys all enjoy it! Less news, more recipes this time!

Thanks!

Christa, Lizzy, and Mike

Recipes:

Butternut Squash and Leek Soup

1 butternut squash

3 Tbs unsalted butter or vegetable oil

2 large leeks

4 tsp ginger, peeled and minced

6 cups chicken or vegetable stock

1 1/2 tsp salt

Cut squash in half and remove seeds. Place face down on an oiled baking sheet and bake at 400 degrees until squash can easily be pierced with fork, about 1 hour. Let cool a bit, then scoop pulp from squash skin and discard skin.

Carefully clean leeks and chop. Melt butter in a soup pot. Cook leeks and ginger 5 to 10 minutes, then stir in the squash. Add 4 cups of the chicken stock and bring to a simmer, cooking for 20 minutes. Use a spoon to periodically stir and to break up squash clumps. Puree or mash until smooth. Then add 2 cups of stock and salt.

Garnish with cream or sour cream, croutons, and/or toasted squash seeds. From The Joy of Cooking.

Turnip and Potato Patties

    1 ½  cups turnips, diced small (About 1 lb.)

    1 ½ cups potato, diced small (About 1 lb.)

    2 1/2 Tbsp thinly sliced scallion greens, optional

    1 egg, beaten lightly

    1/4 cup all-purpose flour

    Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)

    Salt and pepper

In a large saucepan of boiling salted water, cook the turnip and potato cubes for 10-15 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.

Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.

From:http://www.simplyrecipes.com/recipes/turnip_and_potato_patties/

Massaged Kale Salad with Apples

Due to its cold survival technique of converting starches to sugars, winter grown kale is much sweeter than summer kale…. Very delicious raw!

    1 bunch kale

    1 teaspoon sea salt

    ¼ cup diced red or green onion

    ¾ cup diced apple

    ¼ cup olive oil

    2 tablespoons unfiltered apple cider vinegar

De-stem kale by pulling leaves away from stems. Wash leaves. Spin or pat dry. Stack leaves, roll up, and cut into thick strips. Put kale into a large mixing bowl, add salt, and massage kale with your hands for about 2 minutes. Stir onions & apples into kale. Dress with oil and vinegar and mix.

An edited version of http://www.columbiaheightscommunitymarketplace.org/recipe-massaged-kale-salad-with-strawberries

Winter Share #2, Tuesday, November 13th

Our pumpkins on display at the Common Ground Fair in September

What You’re Getting:

1 bunch kale                ½ lb salad mix

1 head cabbage            2 lb turnips

4 lb carrots                   2 lbs leeks

5 lbs potatoes               5 lbs onions

1 Long Pie pumpkin    8 lbs mixed winter squash

Farm News:

    Last week we spent 4 beautiful days on what we call our annual family “summer” vacation that is, 4 days on the island that Christa used to spend her childhood summers on. These days leaving the farm in the summer is unthinkable, so late fall is usually our get-away time. It’s always relaxing to get away from the farm and the endless to-do lists, but we also love coming back home!

We hope you all have a wonderful Thanksgiving next week. There are lots of things in the share this week to add to your family’s feast. Pumpkin pie, glazed carrots, mashed potatoes? Yum!

In keeping with the spirit of the holiday, we would like to let all of you know how incredibly thankful we are to have such wonderful support from our customers and friends. Thank you!

Christa, Lizzy, and Mike

Recipes:

Maple Glazed Carrots

2 pounds carrots, halved

4 slices bacon, each cut into 4 pieces

1 T fresh thyme or 1 tsp dried thyme

    1/4 cup pure maple syrup

    Coarse salt and freshly ground pepper

    Preheat oven to 450 degrees, with rack in lower third. Place carrots, bacon, and thyme in a single layer on a rimmed baking sheet.

    Drizzle with syrup; season with salt and pepper. Toss well to combine.

    Bake until bottoms of carrots begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss carrots carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Serve immediately.

(Originally from Martha Stewart, but edited heavily)

Mashed Potatoes with Leeks and Kale

1 bunch kale, chopped, about 4 to 6 cups chopped

3 medium leeks, trimmed, washed, and thinly sliced

4 tablespoons butter, divided

1/2 cup chicken broth

1 teaspoon salt, or to taste

1/8 teaspoon ground black pepper

 2 1/2 pounds potatoes, russet or baking

 1 cup milk, light cream, or half-and-half

In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Saute the leeks over medium heat, stirring, until wilted. Add the kale and chicken broth. Cover and simmer over low heat for 30 minutes, until greens are very tender. Add the salt, to taste, and the pepper. Add milk or cream; remove from heat and set aside.

Meanwhile, cut potatoes into quarters; rinse well. Put potatoes in a medium saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain well and transfer to a large bowl. Heat the kale and milk mixture until hot. Add to the drained potatoes and mash by hand or with an electric mixer until well blended.

Making pumpkin pie from a fresh pumpkin:

What is that weird, orange zucchini thing? It’s an heirloom pie pumpkin called Long Pie. It’s my favorite for pumpkin pies, with it’s smooth, flavorful flesh.

I don’t like to give a pumpkin pie recipe, since most people already have a favorite. However, I do like to give simple directions for turning that hard orange pumpkin into puree. Many recipes call for peeling and chopping the raw pumpkin, which can be a real pain. Here’s an easier way for lazy cooks like me:  Pre-heat your oven to 350. Halve your pumpkin lengthwise, and scoop out the seeds. Lay the two halves on a greased cookie sheet. Bake for 45 minutes to an hour, or until the pumpkins are very soft and easily poked with a fork. Let them cool, and then scoop the soft flesh out of the skin. Hand-mash or puree in a food processor, and voila! Pumpkin puree! Most pie recipes call for 2 cups, and you should get between 3 and 4 cups from your Long Pie pumpkin.

Share # 17 Tuesday, October 2nd

Winter squash curing in our hoophouse

What You’re Getting:

1 bunch swiss chard

1 head lettuce

1 pint cherry tomatoes

1 lb onions

1 leek

½ lb peppers

1 bunch parsley

1 acorn winter squash

3 hot peppers

Farm News:

I sincerely apologize for never getting you guys you newsletters last week. I’ve thrown in some extra recipes this week in case you still have some of those veggies sitting around.

It’s really, truly fall here now…crisp mornings, beautiful leaves in the valley, the occasional frost. We are pulling out the more tender crops that are done for the year – the cucurbits (cukes and squashes) were pulled out last week, and yesterday we pulled out the peppers, basil, flowers and tomatoes. It’s always sad to see them go but also a relief! On to the clean up projects! Old crops are getting tilled into the soil; we are planting cover crops to hold the soil and nutrients for the winter, and plowing up a new field for next year. We will almost double our field space for next year, and we will certainly be increasing our production, which is very exciting.

Enjoy your share!

Christa, Mike, and Lizzy

Recipes

Leek-Potato Pancakes

5 large potatoes

3 tablespoons unsalted butter

3 large leeks, white and pale green parts, sliced in small rings

salt & freshly ground black pepper,

3 tablespoons olive oil

1/4 teaspoon nutmeg

1 teaspoon dried thyme

1 tablespoon all-purpose flour

Grate potatoes into mixing bowl and cover with water. Melt 1 tablespoon butter in medium skillet. Add leeks and cook stirring until softened but not browned, 5 to 7 minutes. Season with salt and pepper and set aside. Drain potatoes and dry them well in kitchen towel.

In skillet, heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter. When the butter/oil is hot, spread half the potatoes in the pan and press down with a wooden spoon. Sprinkle with salt, pepper, nutmeg and half the thyme. Over potato layer, spread leeks in a thin layer and sprinkle with flour. Cover that with the rest of the potato mixture and press down. Sprinkle with salt, pepper, nutmeg and remaining thyme. Cook for 8-10 minutes on one side, then carefully slide pancake out onto plate. Invert plate and put uncooked side down in skillet. Saute for another 8-10 minutes or until very crusty. Serve with sour cream, creme fraiche, or plain yogurt. Thanks to http://www.recipezaar.com/Potato-and-Leek-Pancake-170466

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

            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. Fry the sausage, and then chop cooked sausage as finely as desired. Mix sausage with 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.

Julia Child’s Potato Leek Soup

3-4 cups of diced peeled potatoes (1 lb.)

3 cups thinly sliced leeks, including the tender greens (1/2 lb)

2 quarts water

1 Tablespoon salt

6 tablespoons heavy cream or 3 tablespoons softened butter

3 tablespoons minced chives or parsley

Simmer vegetables, salt, and water together, partially covered for 40-50 minutes in a 3-4 quart saucepan. Mash the vegetables into the soup with a fork or pass through a food mill. Julia does not like the texture of soup pureed in a blender, your call. Adjust salt and pepper. You can stop at this point. When ready to serve, bring soup back to simmering. Then off the heat, stir in the cream or butter and top with chopped chives or parsley. It does not get much better than that! Makes 2 quarts of soup for 6-8 servings.

Baked Acorn Squash Rings

From The Martha Stewart Cookbook

1 small acorn squash

4 tablespoons (1/2 stick) unsalted butter, cut into pieces

Coarse kosher salt and freshly ground black pepper

1/3 cup packed dark brown sugar

Preheat oven to 350 degrees F.

Cut the unpeeled squash crosswise into 1/2-inch slices and place them on a cutting board. Using a biscuit cutter or cookie cutter slightly larger than the seed center, cut out the seeds from each ring and discard.

Place the squash rings on a lightly buttered baking sheet. Dot each ring with butter and season to taste. Sprinkle a bit of brown sugar over each ring.

Bake the squash for 15 minutes. Turn the rings over, dot with more butter and sugar, and bake until tender, 5 to 10 minutes longer. Serve hot.

Swiss Chard and Cheddar Quiche (with simple side salad)

    3  tablespoons  olive oil

    1  bunch Swiss chard, chopped

    1  onion, chopped

    3  large eggs

    3/4  cup  half-and-half

    kosher salt and black pepper

    2  ounces  Cheddar, grated (1⁄2 cup)

    1  prebaked 9-inch piecrust

    4  cups chopped lettuce 

    1  tablespoon  red wine vinegar

    Heat oven to 350° F.

    Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chard and onion and cook until tender, 3 to 4 minutes.

    In a medium bowl, beat the eggs with the half-and-half; season with 1 teaspoon salt and ¼ teaspoon pepper. Add the Cheddar and chard mixture and mix to combine. Pour into the prebaked 9-inch piecrust and bake until set, 40 to 45 minutes.

    Meanwhile, in a medium bowl, toss together the lettuce with the vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.

    Serve the quiche with the salad.

From http://www.realsimple.com/food-recipes/browse-all-recipes/swiss-chard-cheddar-quiche-00000000054978/index.html

Share #14, Tuesday September 11th

What You’re Getting:

1 bunch carrots

1 bunch kale

¼ lb salad mix

½ lb green beans

1 quart cherry tomatoes

1 lb tomatoes

1 leek

1 bunch parsley

Farm News:

Ahh, love love love this early fall weather! Already there are fewer fruit flies in the kitchen! Ha!

Of course, the fall weather does mean that some things are starting to slow down rapidly, like the tomatoes.

The next week and a half will be spent getting ready for the Common Ground Country Fair in Unity, which we attend every year. If you make it to the fair this year, come say hi! We have a stand in the Rose Gate Farmers Market Area. We’ll have shallot, onion, and garlic braids, dried flowers, winter squash and lots of other goodies.

In answer to several peoples question, there are 5 weeks of the CSA left after today. The last share pick-up is Tuesday, October 16^th.

Enjoy your share!

Christa, Mike, and Lizzy

Recipes

Barley Stew with Leeks, Mushrooms, and Kale

    1 tablespoon olive oil, divided

    1 chopped leek

    1 8-ounce container sliced crimini (baby bella) mushrooms

    2 garlic cloves, pressed

    2 1/4 teaspoons minced rosemary

    1 lb diced tomatoes

    1 cup pearl barley

    4 cups (or more) vegetable broth

    1 bunch kale, coarsely chopped

How to wash your leeks:

You might be tempted to skip washing them, but don't—within their folds, leeks trap an impressive amount of grit. Slice off the root end and the dark-green tops. Halve the leeks lengthwise. Splay the folds apart and rinse them under running water, letting the grit run out.

Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.

Read More http://www.epicurious.com/recipes/food/views/Barley-Stew-with-Leeks-Mushrooms-and-Greens-356352#ixzz26ACo4gFw

Green Bean and Cherry Tomato Salad

Adapted from Chez Panisse Vegetables

½ lb green beans

1 pint cherry tomatoes

1 large shallot (Or onion)

2 tablespoons red wine vinegar

Salt and pepper

1/3 cup extra-virgin olive oil

Basil or other herb (optional)

Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.

Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.

Winter CSA Share #2, Tuesday, Nov. 15th!

Standard Share

5 lbs Yukon Gold potatoes

5 lbs onions

5 lbs carrots

10 lbs squash, mixed varieties

1 head garlic

½ lb salad mix

1 bunch kale

2 lbs turnips

1 lb leeks

1 small head cabbage

2 kohlrabi

2 bunches fresh herbs (sage, thyme)

1 “Long Pie” pie pumpkin

Family Share:

10 lbs Yukon Gold potatoes

10 lbs onions

10 lbs carrots

15 lbs squash, mixed varieties

2 head garlic

¾  lb salad mix

1 extra-large bunch kale

3 lbs turnips

2 lb leeks

2 small head cabbage

3 kohlrabi

2 bunches fresh herbs (sage, thyme)

1 “Long Pie” pie pumpkin

Farm News:

Happy almost Thanksgiving! Our garlic is planted and covered in straw for the winter, all the crops are harvested (except for the greens in the greenhouse, of course), and the new greenhouse is getting skinned on Saturday. We’ll be able to relax next week while visiting Mike’s mother in Indiana for turkey day, and we’ll have plenty to be thankful for. We are looking forward to cooking up a big feast  with all of out favorites. We hope you can put lots of your veggies from this week to good use!

Hope you all have a wonderful holiday with your families!

A few notes:

Long Pie pumpkin looks funny, like a giant orange zucchini, but is actually a heirloom pumpkin with great flavor and smooth flesh that makes WONDERFUL pies.

For those of you who haven’t tried Kohlrabi yet, it is wonderful grated into coleslaw, sliced up for dipping, or roasted coated in olive oil and salt and pepper. Just peel off the tough skin to get at the crunchy flesh.

Thanks,

Christa, Mike and little Lizzy

Recipes:

Thanksgiving Day Creamed Turnips

• 1 large turnip, peeled and diced
• 2 tablespoons white sugar
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• salt and ground black pepper to taste

 Place the turnip in a saucepan with enough water to cover the cubes; place the saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes; drain water and return turnip to saucepan.

    Return the saucepan to medium heat. Pour enough fresh water over the turnips to cover; add the sugar. Bring to a boil; cover, reduce heat to medium-low and simmer until turnip pieces are fork tender; drain.

    Melt the butter in a separate saucepan over medium-high heat. Stir the flour into the butter to make a roux. Whisk in the milk until the mixture thickens. Add the turnips and stir gently to coat. Season with salt and pepper.

Cabbage, Carrot and Kohlrabi Slaw

This slaw is delicious by itself but I most often make it as a topping for fish tacos. Try adding shredded chicken to the slaw. With chicken, this slaw makes a great wrap sandwich.

• 3 cups thinly sliced red cabbage
• 2 carrots, shredded
• 1 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, 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

Butternut Squash Soup

    1 butternut squash

    3 Tbs unsalted butter or vegetable oil

    2 large leeks

    4 tsp ginger, peeled and minced

    6 cups chicken or vegetable stock

    1 1/2 tsp salt

Cut squash in half and remove seeds. Place face down on an oiled baking sheet and bake at 400 degrees until squash can easily be pierced with fork, about 1 hour. Let cool a bit, then scoop pulp from squash skin and discard skin.

Carefully clean leeks and chop. Melt butter in a soup pot. Cook leeks and ginger 5 to 10 minutes, then stir in the squash. Add 4 cups of the chicken stock and bring to a simmer, cooking for 20 minutes. Use a spoon to periodically stir and to break up squash clumps. Puree or mash until smooth. Then add 2 cups of stock and salt.

Garnish with cream or sour cream, croutons, and/or toasted squash seeds. From The Joy of Cooking.

Roasted Root Vegetables

This is one of our favorite recipes, and we probably eat it 3 times a week or so until we run out of the ingredients. This is a very simple recipe – you can make as much or as little as you want. This makes enough to roast on a large cookie sheet – I would cut the amounts in half if you want to roast them in a roasting pan.

2 cups diced potatoes

2 cups diced onion

1.5 cups cubed squash

1.5 cups diced beets or turnips

1.5 cups diced carrots

1 or two apples, diced.

Preheat your oven to 400 degrees. In a large bowl, toss the veggies in a liberal amount of olive oil – I usually use about ½ cup – as well as salt and black pepper to taste. Spread them evenly on a cookie sheet, and cover with aluminum foil. Roast at 400, covered for about 20-30 minutes (until veggies begin to soften). Remove foil cover, and continue to roast until veggies are soft on the inside, but browning on the out side. Yum!

Leek-Potato Pancakes

5 large potatoes

3 tablespoons unsalted butter

3 large leeks, white and pale green parts, sliced in small rings

salt & freshly ground black pepper,

3 tablespoons olive oil

1/4 teaspoon nutmeg

1 teaspoon dried thyme

1 tablespoon all-purpose flour

Grate potatoes into mixing bowl and cover with water. Melt 1 tablespoon butter in medium skillet. Add leeks and cook stirring until softened but not browned, 5 to 7 minutes. Season with salt and pepper and set aside. Drain potatoes and dry them well in kitchen towel.

In skillet, heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter. When the butter/oil is hot, spread half the potatoes in the pan and press down with a wooden spoon. Sprinkle with salt, pepper, nutmeg and half the thyme. Over potato layer, spread leeks in a thin layer and sprinkle with flour. Cover that with the rest of the potato mixture and press down. Sprinkle with salt, pepper, nutmeg and remaining thyme. Cook for 8-10 minutes on one side, then carefully slide pancake out onto plate. Invert plate and put uncooked side down in skillet. Saute for another 8-10 minutes or until very crusty. Serve with sour cream, creme fraiche, or plain yogurt. Thanks to http://www.recipezaar.com/Potato-and-Leek-Pancake-170466