CSA Share #11, Tuesday, August 19th, 2014

 

What You’re Getting:

 

Standard Share:

1 pint cherry tomatoes

2 lbs tomatoes

1 bunch onions

1 head lettuce

1 bunch mint

Green beans (Amount depending on harvest)

1 bunch carrots

Family Share:

 1 bunch kale           

3 lb zucchini and summer squash

2 slicing cucumbers

1 qt potatoes

1 pint cherry tomatoes

1 bunch parsley

5 lbs Tomatoes

2 lbs mixed onions

Farm News:

Well, our melons are being slooooow to ripen this year, but in the meantime, we have all these delicious tomatoes to enjoy…. And potatoes, and onions, and cukes…yum! Time for summer salads.

Thanks to all of you who have sent well wishes about Mike’s arm. He is slowly healing, getting to spend lots of time with the kids, and is trying his best not to lift things. In the meantime, Christa is getting to spend lots of time doing farm tasks she’s been missing, and discovering that Mike is actually way better at keeping the dishes washed and the house clean. The only things that really aren’t getting done are paperwork and laundry, but hey, these never get done in August anyway. All in all, we are doing great and are powering through the busiest time of our year, thanks of course to our great crew of apprentices this year.

If you want ‘em, this is the month to order #2 tomatoes!

10 lbs for $20.00

20 lbs for $30.00

50 lbs and more for $1.00/lb

Call or email the farm to order, and pick up in the farmstand or at your CSA pick-up location.

Thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Greek Salad (Horiatiki)

2 Tbsp. chopped fresh parsley

2 medium tomatoes, cut into 1 ½ “ pieces

1 cucumber, peeled, halved, and sliced into ¼” slices

½ medium onion, thinly sliced

3 tbsp. olive oil

1 tbsp red wine vinegar

1/8 tsp. dried oregano (actually better with fresh, if you can get it)

6 oz. feta, Cut into thick slabs

8 kalamata olives

Salt and freshly ground black pepper, to taste

Combine parsley, tomatoes, cucumbers, and onions in a bowl. In a small bowl, whisk together oil, vinegar, and oregano; season with salt and pepper and pour over vegetable mixture. Toss. Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano.

Duncan’s New Potato Salad        

           

• 1 lb new potatoes
• 1 cucumber
• 1 medium tomato
• 2 tropea onions
• ½ bunch parsley
• ½ cup olive oil
• ¼ cup balsamic vinegar
• 1 tbsp salt
• 1 Tb ground pepper

Christa’s Dad’s special. Wash potatoes, cut into bite sized chunks. Place in sauce pan with just enough water to cover. Bring to boil, reduce heat to simmer. Cook potatoes until just barely done – soft but not mushy. Drain potatoes, run cool water over them, and set in fridge to cool. Chop cucumber and tomato into small pieces.  Dice onions. Chop (finely) parsley. When potatoes are cool, stir in oil and vinegar.  Sprinkle with salt and pepper. Mix cucumber, tomato, parsley and onion into potato mixture. Optional: mix in ½ cup finely chopped bread and butter pickles.  MMMMMmmm. Summer.

CSA Share # 9, Tuesday August 5th, 2014

What You’re Getting:

Standard:

1 pint cherry tomatoes

1 bunch onion

¼ lb basil

1 head lettuce

1 bunch carrots

1 pint blueberries

1 lb cucumbers

1 bunch parsley

Family:

1 pint cherry tomatoes

1 lb tomato

1 bunch onion

½ lb basil

1 head lettuce

1 bunch chard

1 bunch beets

1 bunch carrots

2 pints blueberries

2 lbs cucumbers

1 bunch parsley

 

Farm News:

Things are extra busy around here, it being the peak of the season and Mike being mostly out of commission! The crew harvests almost all the time, and farmers markets are extra busy.

If you like canning, or freezing veggies for the winter, this is the season to do it 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. Right now we have a huge surplus of green cabbage. Into sauerkraut? 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

Basil Pesto

1/3 lb basil

1/2 cup pine nuts, or any other nut (I like walnuts)

1/2 cup grated parmesan cheese, or any other hard cheese

1-2 garlic cloves

1/4 teaspoon salt

1/4-1/2 cup extra-virgin olive oil

Blend half the basil with nuts, cheese, and garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped. Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.

With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.

Taste the pesto and add more salt, garlic, nuts or cheese as needed to taste.

Pesto is wonderful on pasta, sandwiches and almost anywhere you can think of. Believe it or not, you can substitute arugula or kale (or many other greens) in this recipe to make pestos with an array of flavors. Enjoy!

Cucumber, Onion and Parsley Salad

1 large cucumber

½ cup red or sweet onion, finely diced (or more to taste)

1/2 cup chopped parsley

½ tsp oregano

1/4 cup crumbled Feta cheese

2 T best quality extra virgin olive oil

1 T fresh lemon juice

salt and fresh ground black pepper to taste

Dice cucumbers and onion. Pat Feta cheese dry with a paper towel, then crumble into pieces. Wash parsley and spin dry or dry with paper towels, then chop coarsely.

In large bowl, combine cucumbers, onions, and parsley. Whisk together olive oil, oregano and lemon juice and stir into vegetable mixture. Sprinkle feta cheese over and stir gently a few times. Season with salt and fresh ground black pepper and serve immediately.

Cherry tomatoes are a delicious addition to this salad…. but haven’t you eaten them already?

CSA Share #6, Tuesday July 15th, 2014

What You’re Getting:

Standard

½ pint raspberries!!!!

1 bunch kale

1 bunch Hakurei summer turnips

1/3 lb salad mix

1 bunch scallions

½ head green cabbage (2lbs)

1 bunch parsley

Family 

2 (1/2)  pint raspberries!!!!

1 bunch kale

1 bunch chard

2 bunches Hakurei summer turnips

1/2 lb salad mix

2 bunches scallions

1 head green cabbage (4-5lbs)

1 bunch parsley

Farm News:

This is late this week because it was so hard to predict what would be ready this week: Do we have enough zucchini from the first picking to give every one? Are the carrots ready? Raspberries? Looks like NEXT week we will be able to give you guys zucchini, carrots and TOMATOES (!)… but this week you get raspberries! Yum!

We are not excited about all the heavy rain scheduled for today and tomorrow, but you can’t control the weather, so we’ll try to make the best of it, pruning and thinning things in the greenhouses and hoping the sun will come out again soon!

Enjoy your veggies!

Christa, Mike, Lizzy and Nicky

Recipes

Parsley Scallion Hummus

(2) 15 oz. cans garbanzo beans (chickpeas)

5 scallions sliced thinly

1 bunch parsley leaves chopped

2 Tbsp tahini

3 Tbsp lemon juice

 1/4 teaspoon cumin powder

1 1/2 teaspoon kosher salt

1/3 cup olive oil

In a food processor or blender, finely chop the scallions and parsley. Add the chickpeas, tahini, lemon juice, cumin, and salt and blend, stopping to slowly drizzle in olive oil until mixture is near smooth. Add more salt, lemon, cumin or olive oil to taste. Serve at room temperature or refrigerated.

You can serve this hummus with flat bread, crackers, pita bread, chips, spread it on a sandwich or dip veggies in it. It goes amazingly well with anything!

From: http://aminuteinthelifeofmaria.blogspot.com/2012/10/parsley-scallion-hummus.html

Hakurei-Cabbage Slaw

 1/2 cup slivered almonds

 3 tablespoons vegetable oil

 2 tablespoons rice vinegar

1 tablespoon soy sauce

1/2 teaspoon sugar

1 pound cabbage, chopped into this strips

4 medium Hakurei turnips, sliced thin

2 scallions, thinly sliced

1/4 cup chopped cilantro

 Freshly ground pepper

    Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool.

    In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.

From: http://flyingcoyotefarm.wordpress.com/2014/07/03/csa-week-4/

CSA Share #14, Tuesday, September 9th, 2013

 What You’re Getting:

 Standard Shares:

1 head lettuce

1 lb onions

1.5 lb potatoes

2 lbs tomatoes

1 bunch parsley

1 bunch beets

1 green or red pepper

1 hot pepper

Family Shares: 

 

2 heads lettuce

2 lb onions

2 lb potatoes

4 lbs tomatoes

1 bunch parsley

2 bunches beets

2 green or red peppers

2 hot peppers

Farm News:

We are looking forward to seeing many of you at our annual CSA dinner tomorrow afternoon! Today the crew is out bringing in the winter squash while I start cooking for tomorrow’s event. Although winter squash usually takes a few weeks of curing to really start tasting great, I am really craving some…. Maybe I’ll slip a little into the roast veggies for tomorrow. Mmmmmm!

We still have some #2 tomatoes available for canning and freezing. Order today (Monday September 9^th) to pick up at the CSA dinner tomorrow, order anytime this week to pick up at the farmstand, or order before next Monday to pick up with the next CSA share. 

10 lbs = $20.00

20 lbs = $30.00

50 lbs = $50.00

Thanks!

Christa, Mike and Lizzy

Recipes

Roasted Beet Salad with Feta:

1 bunch of beets (4-6)

3 T olive oil Sea salt

1/2 C crumbled feta cheese

 2 t lemon zest

1 T maple syrup

Remove the greens from the beets (save them, they are edible too!) 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.

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

Potato Hash with Bell Peppers, Onions, and Parsley

2 Tbsp. olive oil

1 Tbsp. unsalted butter

1.5 lb potatoes, cut into ½” cubes

1 onion, diced

1 red bell pepper, diced

2 tsp. fresh parsley, chopped

3 garlic cloves, minced

Salt and pepper, to taste

1/4 cup freshly grated Parmesan cheese

Preheat the oil and butter in a large skillet over medium heat. Add potatoes, toss to coat with oil, and place a lid on the pan. Allow the potatoes to cook covered for 10 minutes.

Remove the lid and increase the heat to medium high. Add onion and bell pepper. Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown.

Add the parsley and garlic; cook for 2 minutes. Season with salt and pepper. Sprinkle with Parmesan and serve immediately.

From http://www.thecomfortofcooking.com/2012/09/potato-hash-with-bell-peppers-and-onions.html

CSA Share #10, Tuesday August 13th, 2013

 

What You’re Getting:

Standard Share:

 

1 bunch carrots

1 lb mixed sweet onions

1 kohlrabi

1 head lettuce

1 lb tomatoes

1 quart new potatoes

1.5 lb cucumbers

1 pint blueberries

Family Share:

 1 bunch carrots

2 lb mixed sweet onions

2 kohlrabi

1 head lettuce

2 lb tomatoes

2 quart new potatoes

2 lb cucumbers

1 quart blueberries

Farm News:

Hi all!

            We usually have our CSA dinner earlier in the summer, but due to a construction project that has been dragging on (And on, and on!), we put it off this year. Now we have finally decided on a date – Tuesday, September 10^th! There will be a farm tour and talk with Mike at 4:00, and then a farm dinner (provided by us) at 5:00. We hope you can join us! Please RSVP to let us know if you can - or can’t - make it.

Thanks!

Christa, Mike, and Lizzy

Recipes

Greek Salad (Horiatiki)

2 Tbsp. chopped fresh parsley

2 medium tomatoes, cut into 1 ½ “ pieces

1 cucumber, peeled, halved, and sliced into ¼” slices

½ medium onion, thinly sliced

3 tbsp. olive oil

1 tbsp red wine vinegar

1/8 tsp. dried oregano (actually better with fresh, if you can get it)

6 oz. feta, Cut into thick slabs

8 kalamata olives

Salt and freshly ground black pepper, to taste

Combine parsley, tomatoes, cucumbers, and onions in a bowl. In a small bowl, whisk together oil, vinegar, and oregano; season with salt and pepper and pour over vegetable mixture. Toss. Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano.

Roasted Red Potatoes, Kohlrabi, and Onions

   1 lb New potatoes, peeled and quartered

   1 Kohlrabi, peeled and cut into equal size pieces

   2 medium onions, quartered

   Olive oil

   Kosher salt and freshly ground pepper

    Preheat oven to 400 degrees F. Spray a flat baking sheet with nonstick cooking spray and set aside.

    Place cut up vegetables in a medium-size bowl and toss with olive oil, salt, and pepper. Use just enough oil to coat the vegetables — you don’t want the vegetables sitting in a pool of oil.

    Transfer the vegetables onto the baking sheet and roast in the oven for 30-45 minutes, until fork-tender, but crisp on the outside.

- See more at: http://www.nutritioulicious.com/2010/07/roasted-red-potatoes-kohlrabi-and-spring-onions/#sthash.wx21YLEb.dpuf

CSA Share #8, Tuesday July 30th, 2013

What You’re Getting: 

Standard:

1 bunch kale

1 kohlrabi

1 head lettuce

1 bunch onions

1 lb cucumbers

1 quart new potatoes

Mixed tomatoes, 1 pint

1 bunch parsley

1 spring fresh rosemary

Family:

 

1 bunch kale

2 kohlrabi

2 head lettuce

2 bunch onions

2 lb cucumbers

2 quart new potatoes

Mixed tomatoes, 1 quart

1 bunch parsley

2 springs fresh rosemary

Farm News:

Hi all!

I’m just too sleepy to write farm news this week…..you understand. I’ll give you some extra recipes to make up for it. Have a great week!

Thanks and Enjoy!

Christa, Mike, and Lizzy

Recipes

Duncan’s New Potato Salad       

          

   1 lb new potatoes

    1 cucumber

    1 medium tomato

    2 fresh onions

    ½ bunch parsley

    ½ cup olive oil

    ¼ cup balsamic vinegar

    1 tbsp salt

    1 Tb ground pepper

Christa’s Dad’s special. Wash potatoes, cut into bite sized chunks. Place in sauce pan with just enough water to cover. Bring to boil, reduce heat to simmer. Cook potatoes until just barely done – soft but not mushy. Drain potatoes, run cool water over them, and set in fridge to cool. Chop cucumber and tomato into small pieces.  Dice onions. Chop (finely) parsley. When potatoes are cool, stir in oil and vinegar.  Sprinkle with salt and pepper. Mix cucumber, tomato, parsley and onion into potato mixture. Optional: mix in ½ cup finely chopped bread and butter pickles.  MMMMMmmm. Summer.

Roast New Potatoes with Rosemary

    1 lb of new potatoes, cleaned

    1 1/2 Tbsp olive oil

    2 cloves garlic, minced

    1-2 teaspoons fresh rosemary, chopped

    1/4 teaspoon salt

    Ground pepper to taste

Preheat oven to 450°F. Place potatoes in a mixing bowl. Sprinkle on salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated. Spread potatoes out on a single layer of a baking pan. Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.

Roasted Kale Chips with a twist!

Ok, we’ve all had kale chips before… but this new recipe I found via a customer this weekend is twice as amazing!

    1 bunch kale

    2-3 teaspoons extra-virgin olive oil

    3/4 teaspoon salt

    2 teaspoon nutritional yeast

    ½ teaspoon of ground cayenne pepper

Preheat oven to 325 F.

Roughly chop washed, dry kale leaves. Toss the leaves in a large bowl with the other ingredients.  Line a baking sheet with parchment paper. Spread the leaves on the paper in a single layer. Do not crowd the leaves or they will not dry evenly. If necessary, bake in more than one batch or on several trays. Bake for 12-15 minutes until they are crisp but not beginning to burn.

Let cool before transferring to serving bowls or storing in paper bags. If you have a vacuum sealer, once the chips are cooled you can vacuum seal them in plastic for long term storage. Otherwise, they will keep their crunch longer if stored in paper rather than plastic bags. Do not refrigerate.

If your chips lose their crunch, re-crisp them by spreading them out on a baking sheet again and baking at 300 F for just 5 minutes. They will crisp up as they cool.

CSA Share #6, Tuesday, July 16th, 2013

-->What You’re Getting:

Standard Share:

1 bunch chard

1 bunch kale

1 head lettuce

½ lb green beans

1 bunch scallions

1 kohlrabi

½ lb summer squash and/or zucchini

1 bunch parsley

Family Share:

-->

1 bunch chard

2 bunches kale

2 heads lettuce

1 lb green beans

1 bunch scallions

2 kohlrabi

1 lb summer squash and/or zucchini

1 bunch parsley

1 head napa cabbage

Farm News:

Hi all!

With the hot week coming up, we are looking forward to a lot of late night, post-work swims. We hope you guys are finding a good place to cool off, too! The greenhouses are boiling and the dogs are panting…. And the first few tomatoes are ripening! We had cherry tomatoes for the first time on Friday, and I look forward to giving them to you guys as soon as we have enough for all of you!

In the mean time, enjoy the greens and the first few exciting summer items… summer squash! Green beans!

Thanks and Enjoy!

Christa, Mike, and Lizzy

Recipes

Crispy Garlic Kale with Chorizo and Beans

    1 tablespoon olive oil

    6 small cloves garlic, sliced thin

    2 links chorizo sausage, cooked

    1 cup homemade vegetable stock

    2 large bunches curly kale, large stems removed and shredded

    1 14.5-ounce can great northern beans, drained and rinsed

    1/2 teaspoon red pepper flakes

Directions

Place a large, heavy-bottomed saucepan over medium heat. Add the oil to the warm pan, then add the garlic. Cook 3-4 minutes, stirring often so the garlic doesn't burn.

Add the sausage to the pan, breaking it up with the back of a wooden spoon as it browns. If the pan gets too hot, add 1/4 cup of the stock to pull up any fond (crust) that has developed on the bottom of pan. After the sausage is browned, add the kale to the pan, cover, and allow to wilt for two minutes.

Stir the kale mixture, then add the beans, pepper and remaining stock. Reduce the heat to low, cover the pan, and cook for 5 minutes.

From: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1988910

Kolrābju Salāti (Latvian Kohlrabi Salad)

1 cup farmer's cheese or cottage cheese, drained overnight in a cheesecloth-lined strainer

1/3 cup heavy cream

1/4 cup peeled and grated Granny Smith apple

1 tbsp. kosher salt, plus more to taste

2 medium kohlrabies, peeled and grated

Freshly ground black pepper, to taste

2 tbsp. sliced parsley leaves

In a large bowl, stir cheese, cream, apple, salt, kohlrabies, and pepper until evenly combined; let sit for 10 minutes, so flavors can marry. Garnish with parsley before serving.

From Saveur, http://www.saveur.com/article/Travels/Riga-Revisited

Caramelized Pork over Lettuce

    2 tablespoons sugar

    2 tablespoons water

    2 tablespoons fish sauce

    1 1/2 teaspoons vegetable oil, divided

    1 1/2 pounds boned pork loin, cut into cubes

    1 (10 1/2-ounce) can low-salt chicken broth

    1/4 teaspoon black pepper

    1 (3-inch) cinnamon stick

    2 cups (2-inch) chopped scallions

    6 cups shredded lettuce

    1/4 cup rice vinegar

    1/4 cup thinly sliced fresh basil

    Place the sugar in a small, heavy saucepan over medium heat; cook 5 minutes or until golden (do not stir). Add water and fish sauce (mixture will splatter); remove from heat.

    Heat 1 teaspoon oil in a large skillet over high heat. Add pork, and cook 4 minutes or until browned on all sides. Remove pork from skillet. Stir broth into skillet, scraping skillet to loosen browned bits. Return pork to pan; add the caramelized sugar mixture, black pepper, and cinnamon stick, and bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until pork is tender. Remove from skillet, and keep warm.

    Heat 1/2 teaspoon oil in skillet; add scallions. Sauté 2 minutes or until lightly browned. Add to pork mixture; keep warm.

    Combine shredded lettuce, rice vinegar and basil in a large bowl, and toss well. Serve pork mixture over lettuce mixture.

Winter CSA Share #6, Feb. 7th

Standard Share:

5 lbs Keuka Gold potatoes

5 lbs onions                                         

4 head garlic                        

1 lb leeks                        

2 lbs shallots

5 lbs carrots

2 lbs turnips

1 lb beets

10 lbs squash, Butternut and Delicata

Family Share:

10 lbs Keuka Gold potatoes

10 lbs onions                                       

6 head garlic                        

2 lb leeks                        

3 lbs shallots

10 lbs carrots  

4 lbs turnips

2 lb beets

15 lbs squash, Butternut and Delicata

Farm News:

            Hopefully some fresh veggies will help make everyone feel better about the game last night!

Last share for the Winter CSA! We are enjoying our last few weeks of (mostly) non-farm activities before the season gears up again with starting our seedlings in late February. After that, it’s busy busy all the time until November! We really hope you all enjoyed your Winter CSA Shares, and if there was anything you had a problem with, or would like to see changed, please let us know! I also hope some of you will choose to join us for our summer CSA, which runs from June to October, has weekly pickups, and a ton of variety, with over 30 types of veggies and even blueberries in August. You can find more info at the website, www.bahnerfarm.com, and if you sign up and pay in full before February 15^th, you can get the Early Bird Discount.

I can’t predict what will be in this share with much accuracy until they’re all put together tomorrow, but what I’ve listed is my best guess. I’m hoping that there will still be something green out there for me to give you guys, but I can’t promise anything.

The shallots we gave you in this share are great not only because of their unparalleled flavor, but also because they have a amazing shelf life – they should be around long after the onions!

Thank you so much for your support this winter! See you in the Spring!

Hope you all enjoy!

Thanks,

Christa, Mike and little Lizzy

Recipes:

Ina Garten’s Caramelized Shallots

• 6 tablespoons (3/4 stick) unsalted butter
• 2 pounds fresh shallots, peeled, with roots intact
• 3 tablespoons sugar
• 3 tablespoons good red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 400 degrees F.

Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.

From http://www.foodnetwork.com/recipes/ina-garten/caramelized-shallots-recipe/index.html

Three Sisters Soup

• 2 cups canned white or yellow hominy, drained
• 2 cups fresh green beans, trimmed and snapped
• 2 cups peeled and cubed butternut squash
• 1 1/2 cups diced peeled potatoes
• 5 cups water
• 1 1/2 tablespoons chicken bouillon granules
• 2 tablespoons butter, melted
• 2 tablespoons all-purpose flour
• 1/4 teaspoon pepper

 Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.

From http://allrecipes.com/Recipe/Three-Sisters-Soup/Detail.aspx

CSA Share#16, Tues September 20th, 2011

 

 

What's in the share this week:

1 lb potatoes                1 lb carrots

1 kohlrabi                    1 head lettuce

1 lb onions                 1 head cabbage

1 bunch parsley           1 bunch kale

Farm News:

This week is all about fair, fair, fair! We are very busy getting everything ready for the Common Ground Country Fair on Friday, Saturday, and Sunday this coming weekend. If you go, be sure to come say hi to us at the Rose Gate (North) Farmers Market area!

           

Thanks!

Christa, Mike, and Lizzy

Recipes of the Week:

Parsley and Cabbage Salad

• 3 tablespoons olive oil
• 1 tablespoon sour cream
• 1 tablespoon cider vinegar
• 1 tablespoon water
• 1/2 teaspoon anchovy paste
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 6 to 8 cups green cabbage, cored, cut into 3 wedges, and thinly sliced crosswise
• 2 cups fresh flat-leaf parsley leaves

Whisk together oil, sour cream, vinegar, water, anchovy paste, salt, and pepper in a large bowl. Add cabbage and parsley and toss until coated.

Read More http://www.epicurious.com/recipes/food/views/Parsley-and-Cabbage-Salad-232626#ixzz1YQEBcZny

Italian Style Kale

• 1 bunch kale, stems removed and leaves coarsely chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• Salt and ground black pepper to taste

Cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt. Once the volume of the kale is reduced by half, uncover and stir in the garlic, olive oil and vinegar. Cook while stirring for 2 more minutes. Add salt and pepper to taste.

Irish Carrot-Potato Soup

• 4 tbsp. butter
• 1 med. onion, chopped
• 1 clove garlic, crushed
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 med. potatoes, chopped
• 13 3/4 oz. chicken broth
• 1 1/2 to 2 c. milk
• 1/2 tsp. each: salt, thyme
• 1/4 tsp. pepper

Cook onion, garlic, celery and carrots in butter in large saucepan about 5 minutes. Stir in potatoes, chicken broth and thyme. Simmer 30 minutes or until potatoes are tender. Puree. Return to pan. Add milk, salt and pepper.

CSA Share#14, Tues September 6th, 2011

Lizzy likes her veggies too!

In today's share:

Tomatoes                     1 lb potatoes

1 lb beets                     1 head lettuce

1 lb onions                 1 bunch parsley

1 pint cherry tomatoes

Farm News:

It’s beginning to feel a little bit like fall this week, and I’ve seen the first few changing leaves. This means that some of the summer visitors are gone from the farmers markets, and it also means that in a few weeks, life on the farm will slow down. We are always both sad and glad to see the summer come to an end.  Although the hustle and bustle of the summer months is exciting, and it’s continually rewarding to see our labor come to fruition, we are very much looking forward to the slower months as well, getting to spend more time relaxing as a family, visiting friends, catching up on our paper work, and fixing all the things that have broken over the season. Before that happens, though, we have about 2 ½ busy weeks of getting ready for the Common Ground Fair (September 23^rd, 24^th, and 25^th). We have already harvested all of our garlic and onions, and next week will be the winter squash. After the fair, we’ll cut down to more reasonable work hours, and work on our farm clean up, winter greens seeding and planting, and our building projects. This year’s exciting project is a new hoophouse – VERY exciting! 

Well, I’m blabbing. Better get to bed. See you on Tuesday!

           

Christa, Mike, and little Lizzy

Recipes of the Week:

Pickled Beets Recipe

            Easy refrigerator pickles!

• 1 lb beets
• 1/4 cup cider vinegar
• 1 Tbsp sugar
• 1 Tbsp olive oil
• 1/2 teaspoon dry mustard
• Salt and pepper

Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes or until done. (Alternatively, you can roast them by wrapping them whole in foil and cooking them in a 350°F oven for about an hour.) A fork easily inserted into the beet will tell you if the beets are done or not.

Drain the beets, rinsing them in cold water. Slice the beets.

Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a minimum of ½ hour. Eat right away, or keep for weeks in the fridge.

Linguine with Tomatoes, Olives, Feta, Basil and Parsley

    2 cups chopped tomatoes

    1/2 cup dry white wine

    2 garlic cloves, chopped

    1/2 cup extra-virgin olive oil

    1/2 cup pitted Kalamata olives, chopped

    3/4 pound linguine

    1/2 cup coarsely chopped parsley

    1/2 cup coarsely chopped fresh basil

    1 tablespoon balsamic vinegar

    1 1/2 cups crumbled feta cheese (5 to 6 ounces), divided

Purée 1 cup tomatoes, wine, and garlic in blender. Heat oil in heavy large skillet over medium-high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.

Add pasta, parsley, basil, and vinegar to sauce in skillet. Toss over medium high heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper. Mix in remaining 1 cup tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.