CSA Share #17, Tuesday, September 30th, 2014

 What You’re Getting: 
 

Standard Share:

1 lb green tomatoes

1 bunch kale

1 lb onions

1.5 lb potatoes

2 lbs carrots

2 hot peppers

1 delicata winter squash

1 bunch fresh sage

 

Family Share:

1 lb green tomatoes

1 bunch kale

1 fresh green cabbage

2 lb onions

3 lb potatoes

4 lbs carrots

2 hot peppers

1 delicata winter squash

1 bunch fresh sage

Farm News:

Next week will be the last week!

We are really enjoying fall, which we look forward to all summer long. The cool mornings, the sunshine, the beautiful leaves, the delicious food! We’re picking away at our fall projects list and enjoying the feeling of a successful season drawing to a close.

We hope you guys have been enjoying your shares and are eating well! The babies are hollering at me today, so I’ll leave more farm news for next week.

Enjoy, and many thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Potato-Onion Hash with Jalapeno

½ cup thinly sliced onion

1 Tbsp. olive oil

1 tsp. dried oregano

1.5 lbs  potatoes, cut into ½-inch pieces*

2 Tbsp. butter or olive oil

1 Tbsp. thinly sliced fresh jalapeno

Kosher salt and freshly ground black pepper, to taste

Add enough oil just to cover the bottom of a 10-inch skillet and heat over medium high. Add the potatoes, jalapeno and onion; season to taste with salt and pepper and toss to coat with oil. Cover skillet and steam cook for 10 minutes covered, before stirring. Remove cover, turn in sections, and continue cooking over medium high, uncovered, turning and stirring occasionally, until potatoes are browned as desired.

Fried Green Tomatoes

    1 large egg, lightly beaten $

    1/2 cup buttermilk (Or just milk, it works fine)

    1/2 cup all-purpose flour, divided $

    1/2 cup cornmeal

    1 teaspoon salt

    1/2 teaspoon pepper

    3 medium-size green tomatoes, cut into slices

    Vegetable oil

    Salt to taste

    Combine egg and buttermilk; set aside.

    Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

    Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

    Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

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

4 large kale leaves, minced

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. Add the kale and sautee 2 minutes more, or until kale is cooked. Fry the sausage, and then chop cooked sausage as finely as desired. Mix sausage with kale, 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

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

What You’re Getting: 

Standard Share:

0.5 lb tomatoes

1 bunch kale

0.5 lb leeks

1.5 lb onions

1.5 lb potatoes

1 red or green pepper

2 lbs carrots

 

Family Share:

1 lb tomatoes

1 bunch kale

1 lb leeks

2 lb onions

2.5 lb potatoes

2 red or green peppers

4 lbs carrots

Farm News:

Phew, we made it through the fair. We had an awesome weekend. It was great to see those of you who made it there! Now, on to the fall harvests for us. Carrots, beets, cabbages, turnips, potatoes, sweet potatoes and more will be dug up and stored for the long winter months. Firewood needs to be bucked and split. Greenhouse plastic needs to be replaced. Fields need to be put to bed with winter cover crops or mulch. A busy, fun time, racing to finish before the heavy frosts and snow!

If you’re interested in a Winter CSA Share, now is the time to register! Thanks to those of you who have already. If you have already signed up, expect a confirmation email this week.You can sign up online at www.bahnerfarm.com.

Fall is here and the CSA is drawing to a close, but we’re not done yet! The last share will be on October 7^th.

Enjoy, and many thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Leek and Tomato Quiche

This recipe calls for swiss cheese, but I think it’s tastier with feta or cheddar. Also, Hannaford carries some very decent organic whole wheat frozen pie crusts for those of you who (Like me) have given up on making your own pie crust.

2 tablespoons butter

2 cups sliced leeks

1 (9 inch) frozen pie crust, thawed

1 cup shredded Swiss cheese

1/4 cup grated Romano cheese

1 tablespoon all-purpose flour

4 eggs

1 3/4 cups heavy cream

1 tomato, thinly sliced

salt and pepper to taste

    Preheat oven to 450 degrees F (230 degrees C). Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.

    In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.

     In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.

    Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.

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

Caldo Verde Soup

    1/4 cup olive oil

    1 large onion, diced

    2 cloves garlic, thinly sliced

    10 ounces chorizo or other spicy sauage, diced

    6 medium potatoes, peeled and diced

    8 cups cold water

    1 bunch kale, cut into very fine strips

    Salt and pepper to taste

In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chorizo and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.

When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls, and garnish with the remaining cubes of chorizo.

Potato-Carrot Pancakes

    1 lb potatoes, shredded                      

    1-2 large eggs, beaten

    1 lb carrots, shredded                      

    Salt and pepper to taste

    1 large onion, shredded                      

    Vegetable oil for frying

Combine shredded carrots and potatoes. Drain off excess liquid. Add onions, egg, salt and pepper. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.

CSA Share #15, Tuesday, September 16th, 2014

What You’re Getting:

 

Standard Share:

1 pint cherry tomatoes

1 lb potatoes

1 lb onions

2 lbs carrots

1 bunch chard

1 head lettuce

1 bunch parsley

½ lb leeks

 

Family Share:

1 pint cherry tomatoes

2 lb potatoes

2 lb onions

2 lbs carrots

1 bunch chard

1 bunch kale

2 head lettuce

1 bunch parsley

1 head Napa cabbage

½ lb leeks

Farm News:

Fall is really, truly here now! These cool days and chilly mornings call for hot soups, roasted root veggies, sweet starchy squash and more of falls treasures. We have harvested all of our winter squash and they are curing as we speak in our greenhouse, using the heat and sunshine to convert their starches into sugars. Soon they will make an appearance in your CSA bags!

This week is fair week for us – we are busy busy busy bagging, cleaning, digging, braiding and more to prepare for the Common Ground Fair. If you’re there, come say hi! We are in the Rose Gate Farmer’s Market Area.

Enjoy, and many thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Cream of Carrot Ginger Soup

1 Tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon curry powder

4 cups chicken or vegetable stock

½ cup white wine

1 ½ lbs carrots, coarsely chopped

1 cup coconut milk

1 teaspoon salt

1/8 teaspoon black pepper

Chopped fresh parsley

In a soup pot over medium heat, heat olive oil and ¼ cup chicken stock. Add onion, garlic and curry powder. Cook, covered, stirring occasionally until tender. Stir in remaining chicken stock, white wine, and carrots. Bring to a boil, reduce heat, and simmer until carrots are soft, 15 to 20 minutes. Puree with a food processor or immersion blender. Return to the pot and stir in coconut milk, salt, and pepper. Simmer briefly and serve. Garnish with fresh parsley.

From: Joy of Cooking

Roasted Potatoes and Cherry Tomatoes

1 1/2 pounds potatoes

2 tablespoons olive oil

1 pint cherry tomatoes

3 smashed garlic cloves

salt and pepper

Put a baking sheet in the oven and preheat to 450 degrees F. Cut potatoes lengthwise into eighths. Toss with olive oil, cherry tomatoes, garlic, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.

From: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-potatoes-and-tomatoes-recipe.html?oc=linkback

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.