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.

Winter CSA Share #1, Tuesday, October 21st , 2014

What You’re Getting: 
 

Standard Share:

5 lbs Onions	8 lbs Winter Squash
5 lbs Potatoes	1/2 lb Spinach
5 lbs Carrots	1/2 lb Swiss Chard
1 bunch Beets	1/2 lb green peppers
1 Pumpkin	2 lbs Cauliflower

Family Share:

10 lbs Onions	8 lbs Winter Squash
10 lbs Potatoes	1 lb Spinach
10 lbs Carrots	1 lb Swiss Chard
2 bunches Beets	1 lb green peppers
1 Pumpkin	3 lbs Cauliflower

Farm News:

Hello, and welcome to this year’s Winter CSA! We’re so glad you chose to join us and hope you enjoy every bite!

Fall is here and we are doing our fall tasks: Harvesting and storing winter crops, seeding and planting the greenhouses with hearty winter greens, enjoying the beautiful sunrises and sunsets, cleaning the chimney, bringing in firewood, planting over-wintering crops, and savoring the slightly shorter workdays.

We love to cook in the winter and hope you do too! If you need extra inspiration beyond the recipes we send out each week, check out our blog at http://bahnerfarm.blogspot.com/.  I’ve been behind on adding this summer’s CSA recipes to the list, but three years worth of CSA recipes are available, searchable by vegetable. Check it out!

Enjoy, and many thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Curried Rice with Peppers and Onions

    1/4 cup (1/2 stick) butter

    1 tablespoon finely chopped peeled fresh ginger

    1 1/4 teaspoons curry powder

    1/2 teaspoon grated lemon peel

    2 cups small cauliflower florets

    1/2 cup diced red or green pepper

    1 cup chopped onions

    1 1/2 cups long-grain white rice

    2 cups water

    3/4 teaspoon salt

    2 cups chopped swiss chard

Melt butter in heavy large saucepan over medium heat. Add ginger, curry powder, and lemon peel; stir 30 seconds. Mix in cauliflower, bell pepper, and onions, then rice. Add 2 cups water and 3/4 teaspoon salt; bring to boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 15 minutes. Add chard and cook until chard is wilted, about 3 minutes more. Remove from heat. Season with pepper. Cover and let stand 5 minutes.

From: http://www.epicurious.com/recipes/food/views/Curried-Rice-with-Cauliflower-Bell-Pepper-and-Green-Onions-106121

Oven-Fried Winter Squash Latkes

These work best with kabocha, buttercup or butternut squash!

4 cups grated squash (Peel and remove seeds before grating)

2 medium yellow onions, grated

2 eggs

1 tsp baking powder

2 tsp kosher salt (or more, to taste)

1 tsp finely ground black pepper

1 tsp granulated garlic or garlic powder

3 tbsp white or white whole wheat flour

2 tbsp canola oil

Preheat oven to 425 degrees F (convection will take less time, so use if possible).

Peel and grate onions and squash and place both in a colander to drain excess moisture. Transfer mixture to a clean kitchen towel and squeeze to remove more moisture.

Transfer mixture to a large bowl and stir in the egg, salt, pepper and canola oil. In a small bowl, mix together the baking powder and flour, and combine both mixtures.

Grease baking sheets well. Drop scoops of 2-3 tablespoons of mixture for each latke. Flatten out the latkes slightly. Bake for 60-90 minutes, checking several times. The cooking time will vary based on the temperature of your oven and how well done you like your latkes. Latkes should be deep gold on both sides when done.

Yields approximately 15-18 medium latkes.

See more at: http://www.kosherculinaryarts.com/oven-fried-butternut-squash-latkes#sthash.JbMbgsrh.dpuf

Soup in a Pumpkin!

If you don’t want to carve your pumpkin, here’s a DELICIOUS way to use it!

1 4 to 6 lb  pumpkin

7 tbsp. butter

Salt

1 large yellow onion, peeled and finely chopped

1 1⁄2 cups fresh white bread crumbs, toasted

1⁄2 tsp. ground nutmeg

1⁄2 tsp. ground sage

Freshly ground black pepper

1⁄2 cup grated Swiss cheese

4 cups Chicken Stock or vegetable stock

2 bay leaves

1⁄2 cup heavy cream, optional

1. Preheat oven to 350°. Cut a lid about 4" in diameter out of top of pumpkin and set lid aside. Remove and discard seeds and strings. Rub inside of pumpkin and lid with 1 tbsp. softened butter, season with salt, and place on a baking pan.

2. Melt remaining 6 tbsp. butter in a skillet over medium heat. Add onions and cook until soft, about 10 minutes. Stir in bread crumbs and cook for 2 minutes, then add nutmeg and sage and season generously with salt and pepper. Remove from heat, stir in cheese, then spoon mixture into pumpkin. Pour enough stock into pumpkin to come within 1⁄2" of the rim. Lay bay leaves on top, then fit lid onto pumpkin.

3. Bake until pumpkin begins to soften and brown on the outside and the stock bubbles on the inside, about 1 1⁄2 hours. Carefully remove from oven and transfer to a serving platter. With a long-handled spoon, scrape flesh from bottom and sides of pumpkin and, just before serving, stir in heavy cream if using.

From: http://www.saveur.com/article/Recipes/Pumpkin-Soup-in-a-Pumpkin

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!

CSA Share #5, Tuesday, July 8th, 2014

 

What You’re Getting:

Standard:

1 pint sugar snap peas

1 bunch swiss chard

½ lb beet greens

1 bunch garlic scapes

1/3 lb salad mix

1 bunch scallions

Small bag of basil

Family:

1 quart sugar snap peas

1 bunch swiss chard

1 bunch kale

1 head lettuce

½ lb beet greens

1 bunch garlic scapes

1/2 lb salad mix

2 bunch scallions

Small bag of basil

Farm News:

What a rainstorm! It seems like we’ve come out of it ok, though… heavy rain can wash away soil fertility, erode topsoil, rot roots and more. Here’s hoping for some sun this week!

We’re excited at all the new things ripening up. We’re snacking on the first tomatoes this week, and even though it will be a few weeks before we have enough tomatoes to distribute to all our members, it’s still exciting! Looks like zucchini, cukes and summer squash aren’t far off, either.

Lizzy and Nicky are growing so fast and becoming more and more part of the farm. Nicky does chores everyday from his perch on Christa’s back and Lizzy is really loving being a wild farm girl more than ever. If it was up to her she would just pick and eat peas and cherry tomatoes all day long. We’ll try to hold her back so you can get some, too!

Enjoy your veggies!

Christa, Mike, Lizzy and Nicky

Recipes:

Wilted Swiss Chard with Fresh Basil

    2 Tbs. olive oil

    1 clove garlic, minced

    6 to 7 large Swiss chard leaves, rinsed and coarsely chopped

    ¼ cup chopped fresh basil plus whole leaves for garnish, optional

    Salt and freshly ground black pepper to taste

    Fresh lemon juice to taste

    Heat the oil in a large skillet over medium-high heat. Add the garlic, chard and basil, and cook just until the chard begins to wilt, for about 5 minutes. Add salt, pepper and lemon juice. Garnish with basil, if using, and serve warm.

From: http://www.vegetariantimes.com/recipe/wilted-swiss-chard-with-fresh-basil/

Pasta with Beet Greens and Garlic Scapes

2 cups beet greens, chopped into 2 inch pieces

3 or 4 garlic scapes, chopped

1 T Extra Virgin Olive Oil

salt & pepper to taste

1/2 c chopped toasted walnuts

your favorite pasta (I used angel hair)

1 16 oz can diced tomatoes (or 2 cups diced fresh tomatoes)

Parmesan cheese, shredded

Cook pasta according to package directions. Heat skillet over medium low heat. Add oil, greens, garlic scapes, salt & pepper. Stir everything around. Cover for 3-5 minutes until everything is wilted. Add in chopped walnuts. Drain pasta. Toss tomatoes and greens with the pasta. Sprinkle with Parmesan cheese when ready to serve.

From: http://www.jamies-recipes.com/2009/06/farmers-market-beet-greens-and-garlic-scapes/

FAQ of the week:

When I pick my veggies up, some of the greens are wilted! What should I do?

            This time of year it’s easy for leafy veggies to go soft in the hot weather. If your veggies have wilted a little by then time you pick them up, try trimming the ends off your kale, head lettuce, or chard and soaking it over night with the trimmed end in a bowl of cool water. In the morning, it will be crisp again!

I’m feeling overwhelmed…. What should I do with all these greens?

            If you find your self with extra greens such as chard or kale, they can be easily frozen for winter use. Instructions on how to process and freeze these and lots of other veggies can be found at:

http://www.ext.colostate.edu/pubs/foodnut/09330.html

CSA Share #3, Tuesday June 24th, 2014

What You’re Getting: 

Standard Shares:

1 bunch swiss chard

1 head lettuce

1 bunch hakurei summer turnips

½ lb salad mix

2 heads pac choi

1 kohlrabi

1 bunch garlic chives

Family Shares: 

1 bunch swiss chard

1 bunch kale

2 heads lettuce

2 bunches hakurei summer turnips

½ lb salad mix

2 heads pac choi

2 kohlrabi

1 bunch garlic chives

 

Farm News:

Happy Solstice! Now that summer is officially here, harvests and markets are getting busier and busier. Although many of our crops are still behind from the cold spring, things have really picked up as the warm weather continues.

Our major planting projects are done, and we are settling into our routines for the summer season. We will continue to seed and plant our successional crops such as salad and lettuce, and we will seed our fall crops of carrots, beets, cabbage, broccoli and more over the next few weeks.

Enjoy! See you next week!

Christa, Mike, and Lizzy

Recipes:

How to eat: Garlic Chives

            Also known as garlic leeks or chinese chives, these flat leaved chives have a garlicky flavor that can add dimension to many of your favorite dishes. Often used in Asian cooking, they can be used anywhere you might usually use chives, or be stir-fried with other vegetables or meat. One of our new favorites!

Stir-Fried Garlic Chives with Eggs

    1 bunch garlic chives

    1/4 cup cooking oil or fat

    4 eggs

    Salt and pepper to taste

    Wash and dry the chives. Cut into sections 1 inch long and set aside.

    Place a wok (Or other type of pan, if a wok is unavailable) over high heat and heat until almost smoking. Swirl in 2 tablespoons of the oil. Crack the eggs into the wok and stir around with a spatula. Add salt and pepper to taste. When the eggs are nearly cooked in large, fluffy curds (about 30 seconds), remove from the heat.

    Reheat the wok over high heat and heat until almost smoking. Swirl in the remaining 2 tablespoons of the oil. Toss in the chives and stir-fry for 20 seconds to a minute. Add salt and pepper to taste. Place the eggs back into the wok and mix with the chives. Plate and serve immediately.

From: http://www.seriouseats.com/recipes/2010/04/seriously-asian-stir-fried-chinese-chives-with-eggs-recipe.html

Sauteed 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.

Other recipes to try this week:

            Here are some recipes that look great, but I haven’t tested yet. If you try them let me know how they are!

Lettuce Soup:

http://www.foodnetwork.com/recipes/emeril-lagasse/lettuce-soup-recipe2.html

Stir-Fried Lettuce

http://www.saveur.com/article/Recipes/Stir-Fried-Iceberg-Lettuce

Fresh Mozzarella and Roasted Kohlrabi Crostini with Crispy Lemons and Shallots

http://food52.com/recipes/5129-fresh-mozzarella-and-roasted-kohlrabi-crostini-with-crispy-lemons-and-shallots

Winter CSA Share #1, Tuesday October 29th, 2013

 

What You’re Getting: 

Standard:

1 bunch kale

1 bunch swiss chard

2 heads lettuce

2 lbs green tomatoes

Cauliflower and broccoli (Amount TBD)

5 lbs onions

5 lbs potatoes

5 lbs carrots

8 lbs winter squash

 

Family: 

2 bunches kale

1 bunch swiss chard

3 heads lettuce

4 lbs green tomatoes

Cauliflower and broccoli (Amount TBD)

10 lbs onions

10 lbs potatoes

8 lbs carrots

12 lbs winter squash

Farm News:

Hi all,

There’s a nip in the air, frost on the ground… time for the Winter CSA! We hope you’ll all enjoy your first share. Thanks to the relatively mild fall we’ve been having so far, the greens and other fresh stuff is hanging in there really well.  Mike and the farm crew are finishing up their fall tasks, harvesting the beets, carrots, cabbages, leeks, turnips for storage and planting the garlic for next summer. Christa and Lizzy are trying to get the farm and house organized before our new baby arrives in two weeks. Yipes! It’s a busy but fun time.

Enjoy!

Christa, Mike, and Lizzy

Sautéed Swiss Chard with Parmesan

1/2 cup dry white wine

3 tablespoons olive oil

1 tablespoon fresh lemon juice, or to taste

1 tablespoon minced garlic         

2 tablespoons freshly grated Parmesan cheese

1/2 small onion, diced         

salt to taste (optional)

1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

    Heat olive oil  in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Caldo Verde Soup

            From leitesculinaria.com

    1/4 cup olive oil

    1 large onion, diced

    2 cloves garlic, thinly sliced

    10 ounces chorizo or other spicy sausage, 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.

Winter Squash with Apples

1 winter squash (Buttercup, butternut, etc)

1 lb chopped apple

2 tablespoons maple syrup

1 tablespoon butter or margarine, softened

½ teaspoon lemon juice

1/8 teaspoon ground nutmeg

      Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.

      Cover and bake 30 to 40 minutes or until squash is tender.

CSA Share #11, Tuesday August 20th, 2013

What You’re Getting:

Standard Share:

1 lb zucchini/summer squash

1 lb mixed sweet onions

1 bunch swiss chard

0.25 lb basil

2 lb tomatoes

1.5 lb cucumbers

1 pint blueberries

Family Share:

2 lb zucchini/summer squash

2 lb mixed sweet onions

1 bunch swiss chard

0.5 lb basil

3 lb tomatoes

3 lb cucumbers

1 pint blueberries

1 cantaloupe melon

 

Farm News:

Hi all!

            It’s August – We are doing the best to get the most done each day, and counting down the days ‘til fall. In the meantime, we’re enjoying the incredible weather we’ve been having lately. The big harvests have begun – We’re bringing in the onions, and laying them out to dry in the greenhouse. After they have dried and been trimmed and bagged, we’ll bring in the winter squash and let it cure. Then there will be potatoes, carrots, beets, cabbages… Hopefully our new packing building will be done so we’ll have a good place to put it all!

I was hoping to get everyone a melon today, but there wasn’t enough from our Monday harvest for everyone, so just the Family Shares got them this week – Next week there should be enough to go around!

Thanks! Enjoy your veggies!

Christa, Mike, and Lizzy

Recipes

Summertime Salad with Tomato, Cucumber, Basil and Feta

 1 lb tomatoes, diced

    1 cucumber - peeled, quartered lengthwise, and chopped

    3 green onions, chopped (Or 1 medium white onion)

    1/4 cup fresh basil leaves, cut into thin strips

    3 tablespoons olive oil

    2 tablespoons balsamic vinegar

    3 tablespoons crumbled feta cheese

    salt and freshly ground black pepper to taste

    In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

http://allrecipes.com/recipe/tomato-basil-and-feta-salad/

Swiss Chard and Basil Salad

    1 bunch Swiss chard, washed and sliced into ribbons

    1 cup loose basil leaves, sliced into ribbons

    2 medium carrots, grated

    2 tablespoons olive oil

    1.5 tablespoons lemon juice

    2/3 cup dried cranberries

    1/4 cup roasted sunflower seeds

    salt to taste

Clean and tear Swiss chard from stems. Lay leaves flat and cut into thin ribbons. (This cut is called a chiffonade!) Add to a large mixing bowl and set aside.  Clean basil leaves and cut into thin strips as well. Mint and tarragon can also make nice additions to this salad if you have them on hand. Grate two carrots into the bowl with the chard and herbs, and mix to combine. 

Pour olive oil and lemon juice into bowl, and then massage liquid into the greens. The dressing should slightly wilt the salad.  Cover with a damp paper towel pressed directly against the top of the salad, and let greens marinate for at least 30 minutes.  When ready to serve, add sunflower seeds and dried cranberries, along with a few grinds of fresh salt.

http://www.dailygarnish.com/2013/05/swiss-chard-and-herb-summer-salad.html

CSA Share #5, Tuesday July 9th, 2013

What You’re Getting:

Standard Share:

 1 bunch chard

1 bunch kale

3 heads lettuce

2 heads broccoli (or 3-4 small heads)

2 bunch scallions

2 Kohlrabi

2 pints sugar snap peas

Family Share:

1 bunch chard

1 bunch kale

3 heads lettuce

2 heads broccoli (or 3-4 small heads) 

2 bunch scallions
2 Kohlrabi 

2 pints sugar snap peas 

Farm News:

Hi all!

I hope you all had a wonderful 4^th of July! Although it’s been hot as anything, we really enjoyed getting a little more sunshine and a little less rain this week – I hope it stays that way!

We are entering the truly chaotic part of our season, where we are starting to harvest constantly, and the weeds are growing twice as fast. Yipes. We’ll be scrambling to stay on top until October! Although a lot of things have been a few weeks behind this year, thanks to our cold May temperatures and loss of fertility through some heavy rains, everything is starting to catch up now. I expect to be giving you guys cukes, summer squash and maybe even peppers within a few weeks, and we’ve been seeing our first few ripe cherry tomatoes, so hopefully it will only be a few weeks before we get enough of those at once that I can give those out, too!

For those of you missing the garlic scapes – there will be no garlic this year. For the last three years, we have lost a majority of our garlic to post harvest rots and molds, which spread each year from bulb to bulb, and stay in the soil for years. In an attempt to break this cycle, we are starting our seedstock over from the garlic bulbils, or the flowering part of the garlic (The mature scape). It takes two years to get garlic by this method, so we won’t have garlic again until next year. A bummer, but we do what we have to do.

Thanks and Enjoy!

Christa, Mike, and Lizzy

Recipes

Swiss Chard and Cheddar Quiche (with simple side salad)

    3  tablespoons  olive oil

    1  bunch Swiss chard, chopped

    1  onion, chopped (Or 2 scallions, minced)

    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

Sugar Snap Peas with Scallions and Lettuce

1/2 cup Scallions sliced

4 leaves lettuce, shredded

1/2 pound Sugar Snap Peas

Salt and Pepper to your taste

1 tablespoon Butter

1 tablespoon Oil

Slice scallions, including the green tops. Shred the

lettuce. Remove any tough strings from the snap peas

and cook peas in boiling salted water until tender,

about 5 minutes. Drain.

In a large frying pan, melt butter in the oil over

medium-low heat. Add scallions and 1/4 teaspoon

salt. Cover and cook until tender, about 3 minutes.

Add snap peas and cook, stirring, until heated

through. Add the lettuce and stir until wilted. Taste

for seasoning and add salt and pepper if needed.

http://www.recipebridge.com/g/297/2147786537/sug

ar-snap-peas-with-scallions-and-lettuce

Winter Share #1, Tuesday, October 23rd

Carrots!

What You’re Getting:

1 bunch swiss chard

2 heads lettuce

½ lb spinach

2 lb beets

4 lb carrots

2 lbs leeks

5 lbs potatoes

5 lbs onions

8 lbs mixed winter squash

Farm News:

    As fall rolls on, we are getting closer and closer to the “end” of our season… although our to-do list never really ends, there is, at least, a list of “must-do”s that we are almost at the end of. We have a few more big harvests, garlic to plant, some new fields to plow up, wood to split, and our spring spinach to seed before we can breath our sigh of relief and start in on construction projects for the fall.

Recipes:

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!

Sautéed Swiss Chard with Onions

    1 bunch Swiss chard

    2 tablespoons olive oil

    2 tablespoons unsalted butter

    2 medium onions, halved lengthwise and thinly sliced

    2 garlic cloves, finely chopped

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

Read More http://www.epicurious.com/recipes/food/views/Sauteed-Swiss-Chard-with-Onions-240560#ixzz2A1y0sm6M

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