Monday, September 2, 2013
Sunday, August 18, 2013
Monday, August 12, 2013
Welcome to Week 15! This will be the final week of the first CSA period for 2013. We emailed invoices last week for those who have a balance due for the first 15 weeks. We mentioned last week about taking a break between 15-week sessions in order to overcome the challenges of the recent weather patterns. We will continue to update you on the progress at the farm and how long the break may last. We truly appreciate your patience while we deal with the unusual wetness this time of year. We want to deliver the best quality produce we have and feel that this break is needed to maintain the quality we want to deliver. Please email us or call with any questions.
This week, according to share size, members will receive: onions, garlic, celery, sweet potatoes, carrots, figs, apples (cooking), eggplant and okra.
15 to 20 tender okra pods, 3 inches long
Place okra on metal or wooden skewers. Using 2 skewers and building like a ladder works a lot better than trying to turn the okra on just 1 skewer. Brush with Olive Oil. Sprinkle on Cajun Seasoning. Grill on charcoal or gas grill for 2 to 3 minutes then turn over and grill until turning brown. Serve and eat while still warm.
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
Apple Butter (makes 4 pints)
1 pound apples - peeled, cored and finely chopped
3/4 cup white sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.
Monday, August 5, 2013
Greetings CSA Members. A few logistical updates for this week… The first CSA 15-week session ends in two weeks (this week is week 14).
For our 30 week members, we will be taking a short break due to the crop conditions caused by the weather before we start the second half. We hope to restart within four weeks. We will continue to update you as we progress.
Invoices for the second half of the 15 week season for those with remaining balances will go out early this week. For those that owe on a 30-week balance, we will bill we restart.
This week, according to share size, members will receive: onions, garlic, celery, carrots, okra, sweet potatoes, and peppers.
Southern Fried Okra (Vegan)
6 cups oil, for frying
1/4 cup cornmeal
1/2 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1 lbs. fresh okra, sliced 1/2-in. thick
1/4 cup soy milk
Heat the oil to 350°F in a large, heavy-bottomed skillet or a large pot. You may not need to use all 6 cups of oil depending on the size of your pan. Do not fill the pan more than halfway up the sides with oil. In a medium bowl, combine the cornmeal, flour, salt, black pepper, and cayenne pepper. Dip the okra in the soy milk and then dredge in the cornmeal-flour mixture to coat well. Carefully add the coated okra to the hot oil and cook until golden brown. Remove from the oil, drain on paper towels, and then serve immediately.
Sweet and Sour Okra (Vegan)
1 pound small okra pods
2 tablespoons olive oil
1 tablespoon honey
Salt and freshly ground black pepper, to taste
1 tablespoon freshly squeezed lemon juice
1/2 cup water
Wash the okra and pat it dry with paper towels. Top and tail it, discarding any blemished or hard pods. Heat the olive oil in a heavy saucepan and sauté the okra in the oil for 3 to 5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice, and water. Cover, lower the heat, and simmer for 15 minutes, adding more water if necessary. Serve hot.
Celery Blue Cheese Salad
3 tablespoons crumbled blue cheese, room temperature
2 tablespoons mayonnaise
1/3 cup sour cream
2 tablespoons white vinegar
1/2 teaspoon kosher salt
10 grinds black pepper
1/2 head celery, with leaves
In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, vinegar, salt, and pepper until well combined. Pick the celery leaves and set aside. Thinly slice the celery stalks on the bias and add both the celery and the leaves to the dressing and toss to coat. Serve immediately.
Monday, July 29, 2013
We hope everyone had a great weekend and relaxing weekend. It rained quite a bit again on Saturday at the farm as well as a shower or two on Sunday. This unprecedented rain continues to put pressure on our crops and harvesting them. Thank you yet again for your patience and commitment to supporting local farming. If you have any questions or concerns, please email us or call. We are more than happy to discuss the circumstances.
This week, according to share size, members will receive: carrots, garlic, onions, celery, eggplant, sweet potatoes, and cucumbers.
Carrot Top Pesto
Serve this as a dip with crudités, add a dollop on top of bruschetta that has been smeared with fresh goat cheese, or simply toss it with pasta.
1 cup lightly packed carrot leaves (stems removed)
6 Tbsp extra-virgin olive oil
1 large garlic clove
1/4 tsp kosher or fine sea salt
3 Tbsp pine nuts, toasted (see Recipe Note)
1/4 cup freshly grated Parmesan cheese
In a food processor, combine the carrot leaves, oil, garlic, and salt and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate for up to 2 days. Makes about 2/3 cup.
RECIPE NOTE Toasting pine nuts, walnuts, hazelnuts and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350-degree oven and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed. Watch them closely so they don't burn.
Cucumber and Onion Salad
2 -3 large cucumbers
1 medium white onion
1/2 cup sugar
1 cup white vinegar
2 cups water
1 tablespoon pepper
2 quart jar with lid or other 2 quart container
Cut the ends off the cucumbers and peel along the long edge in 3-4 strips to leave a sort of stripped cucumber. Slice the cucumber in thin rounds. Peel and slice the onion in thin slices and separate. Put the cucumber and onion alternately in your jar/container. Add the rest of the ingredients and cover your jar/container tightly and gently turn so the ingredients are mixed together. Refrigerate overnight and serve cold.
Eggplant Salad Toasts
Makes about 8 toasts; double the recipe if you'd like to eat the salad straight.
1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes
2 tablespoons olive oil plus additional for oiling baking sheet
1/4 teaspoon salt
1 teaspoon red wine vinegar
1/4 cup crumbled crumbled feta
1 scallion, thinly sliced
8 1/2-inch slices of baguette, brushed with olive oil
1 small clove garlic, peeled and halved
Preheat oven to 425 degrees. Lightly oil a baking sheet or roasting pan. Toss eggplant, 2 tablespoons olive oil, salt and a generous amount of black pepper together in a medium bowl until evenly coated. Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown. For a cold salad, let the eggplant cool a bit before mixing it with red wine vinegar, feta and scallion. For a warm salad where the feta glues itself to the eggplant a bit, toss the vinegar, feta and scallion together when the eggplant just comes out of the oven. You'll want to eat the warm salad quickly. Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad.
Monday, July 22, 2013
The Ultimate Salad Mix
1 cucumber, thinly sliced
1 head butter lettuce, such as Bibb or Boston, trimmed
1 head crisp, long-leaved lettuce, such as romaine, trimmed
1 large carrot, shredded
1 head loose-leaved lettuce, such as red leaf, trimmed
2 cups baby arugula
Make salad mix: Wash and dry lettuces and arugula. Tear into bite-size pieces. To store, refrigerate salad mix, wrapped in paper towels, in a zip-top bag, up to 4 days. To serve: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.
To serve: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.
Sweet Potato Smore's (yep….. it's a real thing….a play on marshmallows on sweet potato casserole)
1 medium sweet potato
1 teaspoon brown sugar (or more to taste)
Pinch of cinnamon
Pinch of nutmeg
Milk chocolate bar
Peel then cut the sweet potato into large chunks before boiling in water until fork tender. Drain off the water. Mash the peeled potato until smooth. Add cinnamon, nutmeg and brown sugar and mix well. Split the graham cracker into two halves. Place a few squares of milk chocolate on one graham cracker half. Toast the marshmallows over an open flame until gooey and as toasty as you like them. (You can also place the marshmallow briefly under the broiler if you don't have access to a gas range burner, kitchen torch or campfire). Place the roasted marshmallow on the graham cracker half with the chocolate. Smear the second graham cracker half with the sweet potato purée and press it down gently on the marshmallow. Serve immediately - with plenty of napkins.
*There is also a version that uses marshmallow fluff stirred with the sweet potato purée and spread on the graham cracker.
Egg Salad with Pickled Celery and Coarse Dijon (takes some prep, but will be the best egg salad you've ever had…)
1/4 cup white wine vinegar
1/4 cup water
2 teaspoons kosher salt
1 1/2 teaspoons granulated sugar
2 stalks celery, trimmed, diced tiny
4 large eggs
1 heaped teaspoon whole-grain Dijon
2 teaspoons minced shallot or red onion (or more to taste)
2 tablespoons mayonnaise or full-fat plain yogurt
Salt and freshly ground pepper to taste
Chopped flat-leaf parsley or fresh dill (to garnish, optional)
Pickle your celery: Combine vinegar, water, kosher salt and sugar in a jar and shake it until the salt and sugar dissolve. Add diced celery to jar, cover it and place in the fridge for at least 30 minutes, ideally one hour and up to one week.
Cook your eggs: Place eggs in a saucepan and cover with an inch of cold water. Bring to a boil over high heat, and once boiling, reduce the heat to medium and set your timer for 10 minutes (for perfectly cooked through eggs), or 9 minutes (if you like them just-barely-set in the center, like mine above). Once the timer rings, drain eggs and rinse under cold water to stop cooking. To quickly chill them so you can use them right away, cover them in ice water for 10 to 15 minutes.
Make your salad: Peel your eggs and chop them, placing them in a medium bowl. Add 1 heaped tablespoon of pickled celery (more to taste), Dijon, shallot, mayo, salt and pepper and mix. Season to taste with salt and pepper. Serve on toasted whole grain bread, garnished with fresh herbs.
Monday, July 15, 2013
Greetings and Happy Monday everyone! As you may have noticed, the rain continues to cover our region and this week's forecast is more of the same. The rain has really taken a toll on our crops. Usually this time of year we have an abundance of products and are working hard to keep things watered. Unfortunately, the rain has caused severe crop damage and we are very low on quantities. The tomato crop should have lasted us another three weeks, but we believe this will be the last harvestable week. We also usually have an overabundance of peppers, but this year's crop is swimming in water laden fields.
As you will recall from the application, membership in a CSA also comes with sharing in the risk of farming. We are doing everything we can to provide the highest quality organic produce we can. But we are being drastically limited by the rains. We apologize for the lack of supply, and sincerely appreciate your patience as we try to make the best of this weather pattern. We will continue to update you on the progress of the crops. Thank you again for being wonderful customers and your commitment to supporting local agriculture.
This week, according to share size, members will receive: tomatoes, onions, garlic, celery, sweet corn, and sweet potatoes.
Oven Roasted Corn on the Cob
Preheat oven to 350. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.
Chili-Lime Butter for Corn
1 stick unsalted butter, softened
1 1/2 teaspoons minced garlic
Juice of 1 lime
1 tablespoon chopped fresh cilantro, plus more for topping
1 tablespoon Sriracha chili sauce
1/2 teaspoon ground cumin
Combine the butter, garlic, lime juice, cilantro, chili sauce and cumin in a bowl. Add salt and pepper; mix well. Spread over corn when warm.
Herbed Butter for Corn
1/2 cup unsalted butter, softened
4 teaspoons chopped parsley
4 teaspoons chopped basil
4 teaspoons chopped oregano
1/4 teaspoon salt
1 teaspoon lemon zest
Place the butter, herbs, salt, and lemon zest in a bowl and mix together. Transfer to a piece of waxed or parchment paper and roll into a log or place in a small bowl and refrigerate until firm. Slice and serve with warm, cooked corn on the cob.
Honey Nut Butter
2 sticks butter (softened)
2-3 tablespoons finely chopped nuts
3-4 tablespoons honey
Mix together two sticks of butter, 2-3 tablespoons of chopped nuts and 3-4 tablespoons honey. Place in container and refrigerate. Spread over warm corn.
Celery Fun Fact: Celery has negative calories! It takes more calories to eat a piece of celery than the celery has in it to begin with!
Things to dip celery in or fill the celery stick with:
Peanut Butter: we like http://www.smuckers.com/products/category.aspx?groupId=2&categoryId=11
Cream Cheese: we like http://www.organicvalley.coop/products/cream-cheese/cream-cheese/ mixed with dried dill and garlic powder
Hummus: Local Roots brand is our favorite. Try the black bean for a change! http://rootsfood.com/
Smoked Salmon Spread: http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-spread-recipe3/index.html
Cucumber Crudité Dip: http://www.countryliving.com/recipefinder/cucumber-crudite-dip-3397
Green Goddess Dip (probably our favorite...but without the anchovies!) http://www.williams-sonoma.com/recipe/green-goddess-dip.html
Sunday, July 7, 2013
Happy Sunday everyone! We hope everyone had a great Fourth of July! We did have a few welcome breaks in the rain this week. Just a reminder, if you are going to be unable to pick up your share, please let us know. We can donate it or make other arrangements with you.
This week, according to share size, members will receive: Onions, garlic, kale, collard greens, tomatoes, and a few other items we are hoping are ready for harvest.
Baked Onion Rings
1 1/2 cups cornflakes
1/2 cup plain dried breadcrumbs
1 large egg
1/2 cup low-fat buttermilk
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 medium onion, quartered crosswise and broken into rings (discard small center rings)
2 tablespoons olive oil
Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper. Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.
Garlicky Kale Crostini
1 small baguette, cut crosswise into 1/4-inch-thick slices
4 large cloves garlic
1 large head kale, stems removed, leaves torn or coarsely chopped
Extra-virgin olive oil
Pinch of crushed red pepper flakes
Splash of red-wine vinegar
Freshly ground pepper
Preheat oven to 350 degrees. Chop remaining 3 cloves garlic; set aside. Wash and drain kale; do not dry. Heat 2 tablespoons olive oil in a large skillet over high heat. Add kale and cook, stirring to coat with oil; season with salt. Cover and reduce heat to medium, cook, stirring occasionally, until tender, 4 to 5 minutes. If leaves begin to scorch, add a splash of water to skillet. Transfer kale to one side of skillet and add 1 tablespoon olive oil to bare side of skillet; add reserved chopped garlic and the red pepper flakes. When garlic is fragrant, stir to combine with kale. Remove skillet from heat and add vinegar; stir to combine. Season with salt and pepper; serve on toasted bread slices warm or at room temperature.
Bacon, Tomato and Avocado Sandwiches
12 or 16 slices pepper-crusted bacon (about 8 ounces)
8 slices rustic bread
2 tablespoons plus 2 teaspoons mayonnaise
1 Hass avocado, sliced
1 large tomato, sliced
Cook half the bacon in a large skillet over medium heat, turning occasionally, until crisp, 7 to 9 minutes. Transfer to a paper-towel-lined tray to drain. Repeat with remaining bacon. Lightly toast bread, and spread 1 teaspoon mayonnaise onto 1 side of each slice. Pile on avocado, bacon, and tomato. Season with salt, and top with remaining bread.