CSA Share #2, Tuesday June 17th, 2014

What You’re Getting:

Standard Share:

1 bunch kale

1 head lettuce

1 bunch hakurei summer turnips

1 bunch radishes

1 head pac choi

1 bunch baby carrots

1 kohlrabi

 

Family Share:

1 bunch kale

1 head napa cabbage

2 heads lettuce

2 bunches hakurei summer turnips

1 bunch radishes

2 heads pac choi

2 bunches baby carrots

2 kohlrabi

Farm News:

Happy Father’s Day! We hope you all got to spend a relaxing day with the Dads in your lives. Mike spent with day with the kids while I took our goods up to Bar Harbor for our weekly farmer’s market there.

Summer is here (almost, anyway!) and the plants are starting to respond to the warming soil with more growth and production. Our crew is out everyday working hard to get things seeded, transplanted, weeded and otherwise healthy for you. This year we have 4 apprentices, our biggest crew ever. With their help we’ve gotten all of the important planting projects in for 2014 and we’re moving into the time of year better known as weeding season with a good handle on things.

Enjoy! See you next week!

Christa, Mike, and Lizzy

Recipes:

How to eat: Kohlrabi (Light green bulb with long leaves)

Ok, last year we got way too carried away and gave our CSA WAY too much kohlrabi, so we promise to cut it way down for 2014… you’ll only be getting it twice.

Peel the touch skin to expose the crisp, juicy bulb beneath. SO good grated into coleslaw or sliced thin to dip in sauces… or just eat it whole, like an apple.

How to eat: Hakurei Summer Turnips

These are SO different from storage turnips that you may be used to. Juicy, tender and slightly sweet, they are meant to be eaten raw. The greens can also be used in salads!

Easy-Peasy Hakurei-Kohlrabi Tuna Pasta Salad

1 bulb kohlrabi

2 large hakurei turnips

2 cans chunk light tuna fish, drained

½ lb spaghetti, cooked

¼ lb salad mix

3 T mayonnaise

1 T rice vinegar (or balsamic, if you prefer)

Freshly ground black pepper to taste

Peel kohlrabi and wash turnips. Dice finely. Combine vegetables in small mixing bowl with tuna, mayonnaise, vinegar, and ground black pepper to taste. If you don’t like mayo, try using an Italian salad dressing instead.

Arrange salad mix on two plates.  Place pasta over salad, and tuna mixture over pasta. Light and delicious!

  Kale, Radish and Avacado salad

    1 medium bunch kale (any type), shredded

    1 avocado, pitted and flesh removed

    1 lemon, juiced

    ½ medium onion, red or yellow, thinly sliced

    ½ bunch radishes, sliced thinly

    ½  tsp sea salt (optional)

   Seed and spice blend:

    1/4 cup sunflower seeds

    1/4 cup sesame seeds

    1 T nutritional yeast

    1 teaspoon chili powder

    1/2 tbsp ground cumin

    1/2 tbsp onion granules

In mixing bowl combine the kale, avocado and lemon juice. With your hands, press to cream the avocado until thoroughly mixed. Mix in the onions and some of the radishes, reserving a bit of the radishes for garnish.

Finish with sea salt as an option. Sprinkle with seed and spice blend.

CSA Share #1, Tuesday June 10th, 2014

What You’re Getting:

Standard Shares:

2 heads Pac Choi (Bok Choy)

2 bunches radishes
1 small head broccoli

1 small bunch carrots

Family Shares:

3 heads Pac Choi (Bok Choy)

2 bunches radishes

1 small head broccoli

1 bunch kale

2 small bunches carrots

Farm News:

It’s that wonderful time of the year again…. CSA season!

We are so glad you’ve joined us this season, and we hope you enjoy every bit of the veggies you receive in your CSA bags. If you ever need some ideas on how to prepare anything, don’t hesitate to check out our blog at bahnerfarm.blogspot.com for a list of hundreds of recipes by vegetable.

So far our spring is going well here – The frost we got a few weeks ago didn’t kill the tomato plants, and everything is recovering from the cold April and May temps. We are a few weeks behind, but if the weather stays this warm we’ll be catching up fast!

Enjoy!

Christa, Mike, and Lizzy

Recipes:

Roasted Radishes with their Greens

People seem to be on one side of the fence or the other with radishes, but if you’ve never liked them, this dish has changed many minds! The roasted radishes are juicy and slightly sweet… not spicy!

    2 bunches medium radishes

    1 1/2 tablespoons olive oil

    Coarse kosher salt

    2 tablespoons (1/4 stick) unsalted butter

    1 teaspoon fresh lemon juice

Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

Heat a small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

From Bon Appetit, April 2011

Pac Choi and Garlic Sausage Stir Fry

Pac choi, 2 heads

1 medium onion

1-2 inches hot pepper

½ cup vegetable oil

1/2 lb garlic sausage

Ginger (a piece about as big as your thumb)

Soy sauce

Heat the oil in a large skillet or wok. Dice the onion and add to hot oil. Add minced ginger, minced hot pepper, and sausage. Sautee, stirring every few minutes, until sausage is cooked through. In the meantime, chop pac choi into large chunks and rinse in cool water. Shake off water, and add to dish with 2 tablespoons of soy sauce. Cook for about one minute, or until leafy portions are wilted and lightly cooked, while the stem portions remain juicy.

If you’re not a sausage fan, this recipe also works well with crispy fried tofu.

Serve over rice. Mmmmmmmmmmmm.

Winter CSA Share # 6 Tuesday, February 11th, 2014

Seeds are here, and we're starting to plan for the summer ahead...

What You’re Getting:

 Standard:

2 head cabbage

3 lbs onions

6 lbs potatoes

6 lbs carrots

2 lbs beets

3 lbs turnips

4 ears popcorn

3 lbs shallots

Family:

2 head cabbage

6 lbs onions

12 lbs potatoes

12 lbs carrots

4 lbs beets

5 lbs turnips

4 ears popcorn

6 lbs shallots

Farm News:

Hi all,

The last CSA Share! Hope you guys all enjoyed your winter veggies. I can’t believe it’s February… already we are starting to seed for 2014. Some of the slower growing flowers, herbs and peppers will get started this weekend, while the onions, scallions and leeks, our first big seeding project, will get started in two weeks. Spring will come faster than you know, and there is so much to get ready for between now and then!

Thanks so much for joining us this winter. We hope to grow for you again when the warmer months are here! Tomatoes, cucumbers, peppers, lettuce, kale, zucchini, melons, basil…. Mmmm, I can taste them already.

See you in the spring,

Christa, Mike, Lizzy and Nicky

Recipes

Colcannon

A delicious traditional Irish dish. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.

1 pound cabbage (1 small head)

1 pound potatoes

    2 leeks or 3 large onions

    1 cup milk

    salt and pepper to taste

    1 pinch ground mace or cloves

    1/2 cup butter

    In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.

    Chop leeks or onions and simmer them in just enough milk to cover, until they are soft.

    Season and mash potatoes well. Stir in cooked onions and milk. Blend in the cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

From: http://allrecipes.com/recipe/colcannon/

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.html

Popcorn:

To remove kernels, twist ear in hand until loosened kernels fall off. Heat oil in a covered pan. Add ½ cup kernels. Once you hear popping, shake pan (Leave lid on!) every 10-15 seconds until fully popped. Yum!

Winter CSA Share #5, Tuesday, January 20th

 

What You’re Getting:

Standard

1 kohlrabi

2 head cabbage

5 lb onions

6 lb potatoes

6 lb carrots

6 lb winter squash

3 lbs turnips

0.5 lbs leeks

Family  

 

1 kohlrabi

3 head cabbage

10 lb onions

12 lb potatoes

12 lb carrots

9 lb winter squash

4 lbs turnips

1 lbs leeks

Farm News:

Hi all,

Another day, another CSA share! Nicky and I are hanging out in the kitchen writing in front of the fire this while every one else sleeps. We’ve tried some great new recipes lately that I’ve included here today – Hope you enjoy them!

Hard to believe, but the next share (February 10^th) will be our last! Enjoy those sweet, crunchy carrots while you can.

Thanks,

Christa, Mike, Lizzy and Nicky

Recipes

Roast Turnips

2 lbs. turnips

1 Tbsp. olive oil

Salt

    Preheat oven to 400°F. Trim and peel the turnips. Cut larger turnips into large-ish bite-size pieces. Put turnips into a baking pan. Drizzle with olive oil. Use your hands or two large spoons to toss the turnips to coat them thoroughly with the oil. Sprinkle with salt. Add pepper, dried rosemary, parsley or thyme (Optional)

    Roast turnips until tender and browned, start checking on them after about 30 minutes. Depending on the size and age of the turnips, it may take them up to an hour or more to get completely tender.

Clapshot with Bacon and Nutmeg

A flavorful, slightly spiced potato and turnip dish from North/Northeast Scotland. Perfect with roast meat, or double up the helpings and serve as a tasty supper.

    1 1/3 pounds potato, peeled and quartered

    2/3 pound turnips, cut into chunks

    3 tablespoons butter

    1/4 cup milk

    8 strips bacon, cooked and crumbled

    1 pinch ground nutmeg

    Salt and ground black pepper to taste

    Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.

    Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.

Lemony Cabbage Avocado Slaw

A summery tasting dish for a winter meal.

6 cups finely shredded cabbage

1 small red pepper, chopped (Optional)

1 ripe avacado, diced

1 Tsp finely chopped red onion (or yellow)

3 Tsp lemon juice

¼ cup hemp or flax seeds

3 Tsp chopped cilantro leaves

¼ tsp sea salt

Toss all ingredients in a large bowl, mix until avocado is creamy throughout.

Winter CSA #4, Tuesday, January 7th

What You’re Getting:

Standard:

2 kohlrabi 

2 head cabbage 

5 lb onions 

6 lb potatoes 

6 lb carrots 

8 lb winter squash 

3 lbs turnips 

0.5 lbs leeks 

1 pie pumpkin

Family:

3 kohlrabi

3 head cabbage

10 lb onions

12 lb potatoes

12 lb carrots

10 lb winter squash

5 lbs turnips

0.5 lbs leeks

1 pie pumpkin

Farm News:

Hi all,

Sadly, the hardy winter greens (Spinach, salad, etc) did not survive that fiercely cold December. The greens usually give out sometime in late January, but this year, after the coldest sustained temperatures in December that Maine farmers have seen in 10 years, the greens gave out early. We’ve put in extra of other things to make up for it. Mike went to a conference in mid-December and learned about winter greens production innovations, so we are hoping that some changes we will be making to our winter production techniques will increase production and help guard against weather fluctuations like this. Here’s hoping!

Hope you all enjoyed your holidays and are looking forward to the new year stretched out before us. This time of year always feels full of possibility! Don’t forget, due to moving this pick-up to avoid the holidays, the next pick-up is in just 2 weeks!

Thanks,

Christa, Mike, Lizzy and Nicky

Recipes

Quick and Easy Oven Fries

            We. Love. Oven. Fries. It’s a problem, really. You can just slice up potatoes, toss them with oil and salt, throw ‘em in an oven and have a pretty yummy treat in less than an hour…. BUT, if you follow a few extra steps, they are really, really good.

2 lbs potatoes

2 Tbs oil (Whatever you have handy, high heat oils are best but olive oil is fine)

Salt to taste.

Slice potatoes into long strips ¼ inch thick. In a large bowl, soak in ice cold water for 30 minutes. Preheat your oven to 450. Drain potatoes, and pat dry. Toss in a large mixing bowl with oil and salt until thoroughly coated. Spread evenly on a cookie sheet and bake for 25 to 35 minutes. Eat!           

Cabbage, Carrot and Kohlrabi Slaw

This slaw is delicious solo, or in tacos.

    3 cups thinly sliced cabbage

    2 carrots, shredded

    1 large kohlrabi, shredded

Dressing:

    ¼ cup olive oil

    juice of one lime

    sea salt and pepper to taste

    To prepare slaw, combine the first 3 ingredients in a large bowl. To prepare dressing, 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

Skillet Potato and Cabbage Pancakes

    1 cup shredded cabbage

    2 1/2 cups grated potatoes

    ¼ cup minced onion

    1 clove minced garlic

    1 egg, beaten

    1 1/2 tsp. salt

    1/2 tsp. black pepper

    2 tbsp. oil

    sour cream or applesauce (optional)

Place the cabbage in a steamer basket set over 1 1/2 inches boiling water. Cover, steam until tender, 15-20 minutes. Place the grated potatoes in a dish towel. Gather up, twist and hold over the sink. Squeeze out as much moisture as you can. Combine the potatoes, cabbage, onion, garlic, egg, salt and pepper in a bowl. Mix well and then use your hands to form thin, loose patties. Combine the butter and oil in a large skillet over med-high heat; heat until butter melts. Add patties a few at a time. Cook until browned on one side, 7-10 minutes, periodically pressing down with a spatula. Flip and cook 7-10 minutes more. Serve hot and top with sour cream or applesauce. Serves 4.

From Farmer John’s Cookbook. 2006.

Thanksgiving Day Creamed Turnips

It’s not  Thanksgiving, but who says you can’t enjoy these delicious creamed turnips every day?

    1 large turnip, peeled and diced

    2 tablespoons white sugar

    2 tablespoons butter

    2 tablespoons all-purpose flour

    1 cup milk

    salt and ground black pepper to taste

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

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

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

Potato-Carrot Pancakes

A bastardized version of epicurious.com’s potato latke

    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.

Winter CSA Share #3, Tuesday, December 10th, 2013

Standard Shares:

¼ lb spinach (Or more, hard to say how much we will be able to harvest tomorrow)

¼ lb salad mix (Ditto)

3 mini lettuce heads

1 kohlrabi

1 head cabbage

5 lb onions

5 lb potatoes

5 lb carrots

8 lb winter squash

2 lbs beets

Family Shares:

¼ lb spinach (Or more, hard to say how much we will be able to harvest tomorrow)

¼ lb salad mix (Ditto)

5 mini lettuce heads

2 kohlrabi

1 head cabbage

10 lb onions

10 lb potatoes

10 lb carrots

12 lb winter squash

4 lbs beets

Farm News:

Hi all,

Brrrrrr! It really feels like winter today… now all we need is some snow. Mike is in the new building bagging up veggies for the CSA shares while Lizzy naps and Christa sits in front of the fire with the baby, typing away. Pretty cozy.

We hope you all had a great Thanksgiving with your families, and were able to incorporate lots of Bahner Farm veggies into your meal! We came home from the hospital with Nicky the day before, so enjoyed a quiet holiday at home with just us.

Stay warm!

Thanks,

Christa, Mike and little Lizzy

Recipes

Cabbage-Kohlrabi Slaw

1 kohlrabi

1/4 head shredded cabbage

1/2 lemon

1/4 cup chopped dill

1/2 clove minced garlic

1 teaspoon dijon mustard

salt and pepper

3 tablespoons olive oil

Peel the kohlrabi or turnip and cut into matchsticks. Whisk the lemon juice, dill, garlic, dijon mustard, and salt and pepper in a bowl; whisk in olive oil. Toss with the kohlrabi, shredded cabbage, and add salt and pepper to taste.

Adapted from http://www.foodnetwork.com/recipes/food-network-kitchens/cabbage-kohlrabi-slaw-recipe/index.html

Roasted Beet Salad with Feta

2 lbs beets

3 T olive oil Sea salt

1/2 C crumbled feta cheese

 2 t lemon zest

1 T maple syrup

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

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

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

Buttercup Squash with Apples

1 small buttercup or other winter squash

½ chopped tart cooking apple

1 tablespoon maple syrup

2 teaspoons 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 an un-greased 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.

Winter CSA Share #2, Tuesday November 19th, 2013

 What You’re Getting:

Standard:

1 bunch kale

3 mini lettuce heads (Or 1 mini and 1 full size)

1 kohlrabi

1 lb cauliflower/broccoli

1 lb leeks

5 lb onions

5 lb potatoes

5 lb carrots

8 lb winter squash

1 Long Pie pumpkin

1 lb mixed green and red tomatoes

 

Family: 

1 bunch kale

4 mini lettuce heads (Or 2 full size)

2 kohlrabi

1 lb cauliflower/broccoli

1 lb leeks

10 lb onions

10 lb potatoes

10 lb carrots

12 lb winter squash

1 Long Pie pumpkin

2 lb mixed green and red tomatoes

Farm News:

Hi all,

What a beautiful day today! I imagine this may be our last chance to enjoy a cool breeze with the windows open, or take a walk in t-shirts for a while. We’re enjoying it!

           

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

Have a very Happy Thanksgiving with your families! We’ll keep you updated about the baby!

Thanks,

Christa, Mike and little Lizzy

Maple Glazed Carrots

2 pounds carrots, halved

4 slices bacon, each cut into 4 pieces

1 T fresh thyme or 1 tsp dried thyme

    1/4 cup pure maple syrup

    Coarse salt and freshly ground pepper

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

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

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

(Originally from Martha Stewart, but edited heavily)

Mashed Potatoes with Leeks and Kale

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

3 medium leeks, trimmed, washed, and thinly sliced

4 tablespoons butter, divided

1/2 cup chicken broth

1 teaspoon salt, or to taste

1/8 teaspoon ground black pepper

 2 1/2 pounds potatoes, russet or baking

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

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

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

Making pumpkin pie from a fresh pumpkin:

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

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

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!