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 #14, Tuesday, September 9th, 2014

What You’re Getting:

Standard Share:

1 pint cherry tomatoes

1 lb tomatoes

1 lb onions

2 lbs carrots

1 green bell pepper

1 bunch kale

1 head lettuce

 

Family Share:

1 pint cherry tomatoes

2 lbs tomatoes

2 lbs onions

3 lbs carrots

2 green bell pepper

1 bunch kale

1 bunch chard

2 heads lettuce

Farm News:

Ahh, this is more like it! I am loving these crisp, cool mornings and the cool, dry wind! Feels like fall, and it’s starting to look like it, too! The onions have all been harvested and are drying in the greenhouse, and in a few days we will bag them and store them in their cooler for winter. Then the winter squash will be brought in and laid out to cure. The list of things to plant, harvest, dry, bag, seed and more goes on and on and on in the fall. At the same time, the later, darker mornings make it easier to sleep just a little more… By September we all really need a just an extra half hour or so every night to help start making up for the sleepless, endless days of July and August!

Enjoy, and many thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Easy Mexican Rice

    1/2 cup chopped onion

    1/2 cup chopped green bell pepper

    1 large clove garlic, minced

    2 teaspoons canola oil

    1 cup cooked rice

    1 lb tomatoes, diced

    1 teaspoon chili powder

    1/4 teaspoon ground cumin

    1/2 teaspoon salt

    1 1/2 cups beef broth

In a heavy skillet sauté onion, green bell pepper and garlic until onion is softened. Add rice to skillet and cook over medium-high heat until rice has browned. Add tomatoes, chili powder, salt, and beef broth. Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes. Add additional salt to taste.

Gingered Carrot and Kale Ribbons

    8 large carrots (about 2 lbs), peeled

    1/4 cup vegetable oil

    2 medium onions, sliced into thin strips

    1/3 cup golden raisins, coarsely chopped

    2 cloves garlic, finely chopped

    2 teaspoons finely grated fresh ginger

    1 teaspoon finely grated lemon zest; plus 1 tbsp lemon juice

    salt and pepper

    4 large kale leaves, thinly sliced

    Using a vegetable peeler, slice the carrots into long, thin ribbons.

    In a large skillet, heat the oil over medium heat. Add the leeks and cook, stirring frequently, until softened, about 5 minutes. Add the raisins, garlic, ginger, lemon zest and 1/2 tsp. salt. Cook, stirring, for 1 minute. Add the carrots, kale and 1/2 cup water and cook, stirring or turning with tongs, until softened, about 10 minutes. Stir in the lemon juice and season with salt and pepper.

Lettuce Salad with Bacon and Roquefort

Adapted from SALAD AS A MEAL by Patricia Wells

¾ cup chopped bacon

1 head lettuce, cut into chunks

6 ounces chilled blue cheese (preferably Roquefort), crumbled (1 1/2 cups)

Buttermilk-Lemon Zest Dressing (recipe follows)

Sea salt

Coarse, freshly ground black pepper

In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes.

In a large salad bowl, combine the lettuce, chives, bacon, and cheese.  Pour just enough dressing to lightly and evenly coat the ingredients.  Season with sea salt.  Divide the salad evenly among 4 plates.  Season generously with black pepper and serve.

BUTTERMILK-LEMON ZEST DRESSING

1/4 teaspoon fine sea salt

1/2 cup buttermilk, shaken to blend (Or make your own with ½ cup of milk and 2 tsp lemon juice)

Grated zest of 1 lemon, preferably organic

2 tablespoons freshly squeezed lemon juice

 In a jar, combine all the ingredients.  Cover with the lid and shake to blend. Let stand for 1 hour to allow the flavors to blend.  (Store the dressing in the refrigerator for up to 3 days. Shake to blend again before using.)

CSA Share #13 Tuesday, September 2nd, 2014

 What You’re Getting: 
 

Standard Share:

1 pint cherry tomatoes

2 lbs tomatoes

1 lb onions

1 bunch carrots

1 slicing cucumber

5 lbs cantaloupe melon (1 large or 2 small)

 

Family Share:

1 quart cherry tomatoes

3 lbs tomatoes

2 lb onions

2 bunches carrots

1 slicing cucumber

2 lbs zucchini and summer squash

8 lbs cantaloupe melon (2-3 melons)

Farm News:

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

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

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

Thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Melon, Cucumber and Tomato Salad

1 cucumber, diced

Salt to taste

1 pound ripe tomatoes, cut in thin wedges or diced

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

2 to 3 tablespoons white wine vinegar or sherry vinegar

1 tablespoon lime juice

1 teaspoon mild honey

4 tablespoons grapeseed oil, rice bran oil or canola oil

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped fresh mint

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

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

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

Balsamic Maple Roasted Carrots and Onions

1 bunch carrots, cut into sticks

1 lb onions, peeled and quartered

1 tablespoon extra virgin olive oil

 ¼ cup maple syrup

 2 tablespoons balsamic vinegar

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

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

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

CSA Share #12, Tuesday, August 26th, 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

¼ lb basil

 

Family Share:

1 quart cherry tomatoes

4 lbs tomatoes

2 bunch onions

2 heads lettuce

1 bunch mint

Green beans (Amount depending on harvest)

2 bunches carrots

¼ lb basil

Farm News:

Ahh, late August. The big harvests have begun in earnest. We pulled all our onions, loaded them into hundreds of crates and laid them out on tables in our greenhouse to dry. In a few weeks, we’ll trim them and bag them up, and then it will be time to bring in the winter squash to cure. Then the sweet potatoes, and then the popcorn. We’ll dig the fall storage carrots and beets, then the potatoes, and plant our garlic for 2015. And then, in the wink of an eye, it will be November! How quickly each season rushes by. This is important to remember in August, when we are all exhausted from months of long days. It will rush by, and then we’ll be thinking longingly of these long, sunny summer days! Better appreciate it while we can!

            As our returning members know, we usually host a Farm Dinner for our CSA members in the summer. This year, with Mike’s injury, we don’t think we can pull it off. It would be hard for Christa to spend a whole day cooking when she needs to be out with the crew so much more now. Instead, we’d like to host a farm tour in the fall, so those of you who would like to can see the farm and talk to Mike about what we do here. We are thinking that we will choose a date in early October. Farm dinners starting again in 2015! We’ll keep you posted!

Thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Mediterranean Salad with Green Beans and Feta

    Coarse salt and ground pepper

    ½ lb green beans, trimmed and halved

    2 navel oranges

    2 tablespoons olive oil

    2 tablespoons white-wine vinegar

    1 1/2 cups crumbled feta (6 ounces)

    1 head lettuce, halved and roughly chopped

    1 small red onion, halved and thinly sliced

    1 can (15 ounces) white beans, rinsed and drained

    In a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain green beans, and rinse with cold water to stop the cooking.

     Using a sharp knife, slice off both ends of each orange. Cut off peel, following the curve of the fruit. Halve fruit from top to bottom, and thinly slice each half crosswise.

     In a bowl, whisk together oil and vinegar; season with salt and pepper. Add feta, oranges, lettuce, onion, beans, and green beans. Toss to combine.

From: http://www.marthastewart.com/336939/mediterranean-salad-with-green-beans-and

Tomato Salad with Lemon and Mint

    1 tablespoon finely grated lemon zest

    4 teaspoons fresh lemon juice

    2 tablespoons extra-virgin olive oil

    Coarse salt and ground pepper

    1/4 cup thinly sliced white onion

    1 pint cherry tomatoes, coarsely chopped

    1 lb red tomatoes, coarsely chopped

    2 tablespoons fresh mint leaves

    In a large bowl, whisk together lemon zest, lemon juice, and oil. Season with salt and pepper. Add onion and tomatoes to bowl. Toss to combine. Season to taste with salt and pepper and sprinkle with mint leaves.

From: http://www.marthastewart.com/355926/tomato-salad-lemon-and-mint

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 # 10, Tuesday, August 12th, 2014

What You’re Getting: 

Standard Share:

1 bunch kale           

2 lb zucchini and summer squash

1 slicing cucumber

2 lbs Tomatoes

1 Eggplant

1 bunch carrots

1 bunch onion

Family Share:  

1 bunch kale

3 lb zucchini and summer squash

1 slicing cucumber

1 bunch chard

4 lbs Tomatoes

2 Eggplant

2 bunch carrots

2 bunch onion

Farm News:

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

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

Thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Bulgur Wheat Salad With Tomato and Eggplant

Ingredients

    1 cup bulgur wheat

    1 eggplant, thinly sliced

    5 tablespoons extra-virgin olive oil

    1 pound cherry tomatoes, cut in half

    1 tablespoon red wine vinegar

    kosher salt and pepper

    1 cup basil leaves, torn

Directions

    Heat broiler.

    Cook the bulgur according to the package directions.

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

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

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

Kale, Carrot and Avocado Salad

Ingredients:

    1 bunch kale, stemmed and finely chopped

    2 cups grated carrots

    1/2 avocado, peeled and pitted

    1/4 cup thinly sliced red onion

    2 tablespoons lemon or lime juice

    2 tablespoons sesame seeds, toasted

    1/2 teaspoon reduced sodium soy sauce

Method:

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

CSA Share #8, Tuesday July 29th, 2014

Standard Shares:

1 lb green beans

1 pint mixed tomatoes

1.5 lbs zucchini and summer squash

½ lb pickling cucumbers

½ lb salad mix

1 bunch beets

1 bunch kale

small bag basil

Family Shares:

1 lb green beans

1 quart mixed tomatoes

3 lbs zucchini and summer squash

1 lb pickling cucumbers

½ lb salad mix

1 bunch beets

1 bunch kale

1 bunhc chard

1 cabbage

small bag basil

Farm News:

Well, things are growing wonderfully around here, getting tall and green and bushy and producing all sorts of things… red beets, green cucumbers, yellow squash, orange tomatoes and so much more.

Unfortunately for us, Mike managed to tear his bicep last week, and can’t use his arm for 6-8 weeks…. Of course they are the busiest 8 weeks of the season! He will be spending a lot more time with the kids for the next few months while Christa and our great crew juggle things around to fill the gap.

With 8 weeks until the Common Ground Country Fair, the season is flying by! Hope you’re enjoying it, too!

Thanks!

Christa, Mike, Lizzy and Nicky

Recipes

Simple Summer Zucchini with Tomatoes and Basil

1 pound zucchini or summer squash

2 tablespoon olive oil

2 cloves garlic, minced

1 cup diced tomatoes

1 cup basil leaves, roughly chopped

freshly ground pepper

salt

Cut the zucchini into 1/4-inch slices diagonally, or 1/4- inch cubes.

    Heat the olive oil over high heat in a large skillet. Cook the zucchini and garlic for 2 minutes. Add the tomatoes and basil. Continue to cook for 3 more minutes, or until the zucchini is tender.

    Season with salt and pepper to taste. Serve hot or cold.

From: http://www.wolfgangpuck.com/recipes/side-dishes-and-vegetables/Zucchini-with-Basil-and-Tomatoes

Super Simple Cucumber Sandwiches

(Mike’s current favorite snack)

2 slices bread, toasted per your preference (We love the Maine Grain bread in the farmstand)

1 pickling cucumber, sliced thinly into sheets

Mayonnaise

Salt and pepper

Spread the warm toast with mayonnaise. Lay the sheets of thinly sliced cucumber over the prepared toast, and lightly add salt and pepper. Yum! A great snack in a hot day.

Crispy Kale with Lemon-Yogurt Dip

    1 bunch curly kale   

    1/4 cup extra-virgin olive oil

    2 garlic cloves, minced

    Salt and freshly ground pepper

    1 cup plain Greek yogurt

    1 teaspoon finely grated lemon zest

    2 tablespoons fresh lemon juice

    Preheat the oven to 375°. In a bowl, toss the kale with all but 1 tablespoon of the olive oil and half of the garlic. Spread the kale on 2 baking sheets and roast in the upper and lower thirds of the oven for about 15 minutes, until crisp; shift the pans from top to bottom halfway through. Season the kale with salt and pepper and transfer to a large platter.

    In a small bowl, whisk the yogurt with the lemon zest and juice and the remaining garlic and 1 tablespoon of oil. Season with salt and pepper. Serve with the roasted kale.

From: http://www.foodandwine.com/recipes/crispy-kale-with-lemon-yogurt-dip

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

CSA Share #12, Tuesday August 27th, 2013

 

What You’re Getting:

Standard Share:

1 lb zucchini/summer squash

1 lb mixed sweet onions

1 head lettuce

1 pint cherry tomatoes

2 lb tomatoes

0.5 lb green beans

1.5 lb mixed potatoes (Red, white and purple)

1 field ripe cantaloupe melon

Family Share: 

1 lb zucchini/summer squash

1 lb cucumbers

1 lb mixed sweet onions

2 heads lettuce

1 quart cherry tomatoes

4 lb tomatoes

1 lb green beans

2 lb mixed potatoes (Red, white and purple)

1 field ripe cantaloupe melon

Farm News:

The peak of the season for the veggies! Yum!

We are harvesting non-stop these days, and are trying hard to make time with other things too, like weeding, caring for our fall crops, and freezing and canning veggies for our own winter use.

Speaking of which… it’s time to order your #2 tomatoes! If you are interested in tomatoes for canning, sauce or etc, we offer our “seconds” for a bulk discount. I’m offering this to CSA members only at first, and will open it up to the public next weekend. 

Our bulk #2 tomato prices are:

10 lbs for  $20.00

20 lbs for $30.00

50 lbs for $50.00 

(Our normal prices for #1 market tomatoes are $3.50-$4.00/lb)

#2 tomatoes are slightly blemished, very ripe, too ugly for market sale, etc. They are a mix of all of our available varieties – the varieties you will get in your order will be what is available that day. Orders can be ready for almost any specific day, beginning with this upcoming Wednesday, August 28^th.

Let us know if you are interested! Thanks!

Christa, Mike and Lizzy

Recipes

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.

Zucchini and Ricotta with Tomato and Olive Oil on Grilled Bread

1/4 cup extra virgin olive oil, divided

2 medium-size zucchini, thinly sliced

1 large tomato, diced

1 medium onion, thinly sliced

 Salt and pepper to taste

8 basil leaves, thinly sliced

4 slices country or sourdough bread

1 cup ricotta

Parmesan cheese, for grating

Pour 2 tablespoons of the olive oil into a saucepan over high heat. Add the zucchini and sauté until the edges start to brown, about 3 minutes. Add the tomatoes and onions, season with salt and pepper, and cook until the zucchini is cooked through but not too soft, about 5 minutes. Remove from heat, add the basil, and set aside to cool.

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