Fall CSA week #5 final week

In your share this week    
heirloom popcorn
spinach
lettuce
carrots
parsley
beira kale (similar to collard greens)
russet potatoes
brussels sprouts
parsnips
celeriac
baby leeks


Your final share will be bagged instead of boxed so you don't have to worry about returning the box, please remember to return any wax boxes at the last pick up.             

A note about your popcorn           
The popcorn in your share still needs to finish curing before it will be ready for popping. We recommend allowing it to cure for another 4 to 6 weeks before popping. The best way to do this is to place 3 to 6 ears in a mesh bag. Hang the bag in a warm, well-ventilated room. To remove the kernels once cured, grab a cob with both hands and twist in opposite directions to loosen the kernels. Run your hand down the length of the cob, separating the kernels from the cob. Store the popcorn in airtight container in a dry, dark place. To test the popcorn pop 3 to 4 kernels. if they all pop it is ready. You can also place the whole cured ear of popcorn (remove husk completely) in a small brown paper and pop in a microwave.


Irish Stew     
1 tbsp. olive oil
2 lbs. boneless lamb shoulder, cut into 1 1/2 inch pieces
1/2 tsp. salt
black pepper
1 cup chopped carrots
1 parsnip chopped
4 cups stock or water
2 cups potatoes chopped
1 cup coarsely chopped leeks
2 celeriac peeled and chopped
chopped fresh parsley


1. Heat oil over medium heat in a large stockpot. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
2. Add all the vegetables except for the parsley and cook alongside the meat for a few minutes. Stir in the stock or water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or until vegetables and meat are cooked and tender. Serve topped with chopped fresh parsley.


Glazed Baby Carrots and Brussels Sprouts     
baby carrots, topped and trimmed
brussels sprouts
1 cup chicken broth
4 tbsp. butter
1/4 cup brown sugar
1/2 tbsp. black pepper


1. Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to a bowl of ice water using a slotted spoon. Return water to a boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables.
2. Bring broth, butter, and brown sugar to a boil in a large heavy skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add brussels sprouts and pepper. Cook until heated through stirring occasionally, about 4 minutes.


Beira Kale Salad with mango and pepitas 
1 bunch beira kale stalks removed, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
kosher salt
2 tsp. honey
freshly ground black pepper
1 mango, diced small (about a cup)
small handful toasted pepitas (pumpkin seeds)


1. In a large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little  kosher salt. Massage until kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
2. In a small bowl, whisk remaining  lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.


 We will begin sign-up for the 2012 season CSA in a few weeks and of course this years members get first priority, if you feel that a CSA share isn't ideal for you we also offer a Greenbucks program where you can chose your own vegetables, contact Tim Garboski @ afrmr@aol.com if this is something you might be interested in.


Thank you all for a wonderful season! Have a Happy Thanksgiving and a great winter, see you next spring.

Fall CSA week #4

In your share this week   
baby spinach
arugula
baby lettuce
carrots
leeks
russet potatoes
sweet potatoes
parsnips
brussels sprouts
curly kale (not pictured)


Sweet Potato French Toast  
1/4 cup cooked, mashed sweet potatoes
4 eggs
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
8 slices whole wheat bread


1. Whisk together the sweet potato, eggs, cinnamon and nutmeg until smooth. Dip the bread into the egg mixture on both sides for several seconds until the bread is moist all the way through.
2. Heat a large, lightly-oiled skillet over medium heat. Cook the french toast in batches until golden brown on each side and no longer wet in the center, about 4 minutes per side.


Curly Kale Puttanesca       
1/2 (16 oz.) package whole wheat angel hair pasta
2 tbsp. olive oil
1/2 large onion, sliced
2 garlic cloves, minced
1 tsp. red pepper flakes
1 tbsp. drained capers
1 (2 oz.) can anchovy fillets, drained and quartered
1 cup canned diced tomatoes, undrained
1 bunch coarsely chopped curly kale
1 (4 oz.) can sliced black olives, drained
1/2 cup grated parmesan cheese, or to taste


1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over skillet over medium-high heat. Add onions, garlic, and red pepper flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer. Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes.
3. Once the pasta has cooked and been drained, stir into the puttanesca along with the black olives. Toss and sprinkle with grated parmesan cheese.


Parsnip Ginger Soup   
2 tbsp. olive oil
1 lb. parsnips, cut into 1 inch chunks
1 large onion, cut into large dice
1 tbsp. butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 tsp. ground ginger
1/4 tsp. cardamom
1/4 tsp. allspice
1/8 tsp. cayenne pepper
3 cups chicken broth
1 1/2 cups half and half or whole milk
salt and pepper to taste
garnish: sauteed hazelnuts and dried cranberries


1. Heat oil over medium-high heat in a large, deep saute pan until simmering.
2. Add parsnips, then onion, saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a caramel color, about 10 minutes longer.
4. Add ginger, cardamom, allspice, and cayenne pepper; continue to saute until fragrant, 30 seconds to a minute longer.
5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
6. Using a blender puree until very smooth, 30 seconds to 1 minute.
7. Return to pan; add enough half and half so the mixture is soup like, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.


Caramelized Brussels Sprouts with Pistachios     
1 lb. brussels sprouts
2 tbsp. butter
1 small red onion, cut into strips
1 tbsp. red wine vinegar
1-1/2 tsp. white sugar
salt and pepper to taste
2 tbsp. coarsely chopped pistachios


1. Place brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until tender but crisp.
2. Melt the butter in a deep skillet, add the onions and vinegar; cook until onions brown.
3. Add the brussels sprouts, and sugar. Saute over medium heat unti brussels sprouts are lightly caramelized.
4. Season with salt and pepper to taste and garnish with pistachios.

Fall CSA week #3

In your share this week    
rosemary
carrots
tuscan kale
celeriac
leeks
arugula
sweet potatoes
potatoes
parsnips
brussels sprouts
red and/or green cayenne peppers
hot paper lantern and caribbean red habanero peppers


Sweet Potato Bread 
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1 3/4 cups sifted all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/3 cup water
1 cup cooked and mashed sweet potato
1/2 cup chopped pecans

1. Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon, and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped pecans.
2. Pour batter into greased 9x5 inch loaf pan. Bake at 350 degrees for about 1 hour.


Hot Pepper Jelly (you might want to wear rubber gloves when working with habaneros)
8 half pint canning jars with lids and rings
1 1/2 cups cider vinegar
6 1/2 cups sugar
1 cup shredded carrots
15 habanero peppers, seeded and minced
2 (3 ounce) pouches liquid pectin


1. Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from jelly.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stock pot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all)


Habanero Hot Sauce  -See newsletter week #17 for recipe ( really good but actually not very hot)
and very easy to make.

Autumn Minestrone  
2 tbsp. olive oil
1 cup chopped leeks
2 garlic cloves, minced
2 1/2 cups sweet potato cubed
2 celeriac bulbs peeled and cubed
1/2 cup carrots diced
2 1/2 cups potatoes cubed
1/2 cup parsnips diced
1 tbsp chopped rosemary
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. pepper
6 cups veggie or chicken broth or water
1 bunch tuscan kale chopped
1 medium size can diced tomatoes
1 1/2 cups cooked or canned cannellini beans


Warm the oil in a large soup pot on medium heat. Add the leeks and garlic, and saute for 5 minutes. Add the sweet potato, celeriac, carrots, parsnips, potatoes, rosemary, oregano, salt, pepper, and broth or water and cook for 10 minutes or until the potatoes are almost done. Add the kale, tomatoes, and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.

Brussels Sprouts in Sherry Bacon Cream Sauce   
1 tbsp. salt
1 lb. brussels sprouts, halved lengthwise
2 tbsp. olive oil
sea salt and black pepper to taste
4 slices bacon, chopped
1 shallot, chopped
7 cremini mushrooms, chopped
1 garlic clove minced
1/4 cup cream sherry
1/2 cup heavy cream


1. Dissolve 1 tbsp. salt in enough water to cover the brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt,  and black pepper to coat thoroughly.
2. Preheat oven to 475 degrees.
3. Place the bacon in a large deep skillet and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
4. While the sauce is cooking, lay the brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.

Fall CSA week #2

In your share this week     
radishes
purple top turnips
brussel sprouts
lettuce
parsnips
potatoes
red sweet potatoes
parsley
celery
fennel
leeks


Smoky Sweet Potato Soup   
3 tbsp. extra-virgin olive oil
3 garlic cloves, minced
1 small leek, thinly sliced and rinsed well
1 tart green apple, ( such as Granny Smith) cored, peeled, and cut into 1-inch chunks
1 celery stalk, thinly sliced
1 tsp. finely grated fresh ginger
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
6 cups chicken stock
1 medium canned chipotle chile in adobo sauce
salt and pepper
1/2 cup pepitas (green hulled pumpkin seeds)


1. Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
2. Working in batches, transfer mixture to a blender or food processor and puree until smooth, transferring soup to a large bowl as you work. Season with salt and pepper. Sprinkle with pepitas before serving. 


Five-Spice Roast Pear and Fennel       
Toss pear and fennel wedges with olive oil, brown sugar, chinese five-spice powder, salt and pepper; roast at 500 degrees for about 12 minutes.

Radish Salad        
2 teaspoons Dijon mustard
3 tablespoons rice wine vinegar
salt and pepper
1/2 cup extra-virgin olive oil
1 bunch radishes thinly sliced
1 cup italian flat leaf parsley, chopped, lightly packed
4 large hard-boiled eggs, chopped


1. Whisk mustard and vinegar with a sprinkling of salt and pepper. Gradually whisk in oil in a slow, steady stream to form a thick dressing.
2. Place radishes, parsley and chopped eggs in a medium bowl.
3. Toss with dressing, season with salt, pepper, and vinegar to taste.


Turnip Souffle 
1 bunch of turnips sliced
salt
1/2 tsp. sugar
1/2 cup butter
2 tbsp. all-purpose flour
2/3 cup milk
4 eggs, separated
3 bacon strips, cooked and crumbled


1. Place turnips, 1/2 tsp. salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash. set aside.
2. In another saucepan, melt butter, stir in the flour and 1 tsp. salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in 1/2 cup hot milk mixture. Return all to pan; cook and stir for 1 minute. Stir in turnips; remove from heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased 11x7x2 inch glass baking dish. Sprinkle with bacon. Bake, uncovered, at 350 degrees for 30 minutes or until golden brown.
 

                                             Happy Halloween!

Fall CSA week #1

In your share this week   
arugula
salad mix
broccoli florets
red sweet potatoes
kennebec potatoes
celeriac (celery root) (good raw or cooked, try boiled and mashed with potatoes)
lettuce
carrots
green cabbage
dill

For those of you new to Grateful Farm and our Fall CSA you might want to look through the blogs previous posts for recipes in addition to the ones below.


Cabbage and Celeriac Salad   
16 ounces shredded cabbage
1 celeriac bulb, peeled and shredded
1/3 cup pine nuts
1 (11 ounce ) can mandarin oranges, reserving liquid (or fresh oranges and juice)
2 handfuls dried cranberries
DRESSING:
4 tbsp. brown sugar
1/2 tsp black pepper
1/4 tsp. salt
4 tbsp. red wine vinegar
1 tbsp. reserved mandarin orange liquid (or squeezed juice)
1/2 cup olive oil
1/2 tsp. garlic powder

1. Place the cabbage, celeriac, pine nuts, oranges, and cranberries in a large bowl and set aside.
2. In a jar mix the brown sugar, pepper, salt, vinegar, reserved liquid or juice from the oranges, olive oil, and garlic powder. Shake well.
3. Pour dressing on salad and toss to coat.


Baby Carrots with Dill Butter     
1 bunch of baby carrots
2 tbsp. butter
1 tbsp. chopped dill
1 tbsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground black pepper


Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes until tender. Remove from heat, and drain. Gently toss with butter, dill, and lemon juice. Season with salt and pepper.


Caramel Apple-Sweet Potato Casserole           
1/2 cup sugar
1/2 cup apple juice
5 tbsp. butter
salt and pepper
2 lbs. sweet potatoes, cut into 1-inch cubes (6 cups)
1 lb. tart apples, cut into 1-inch cubes (2 cups)
4 cups whole wheat bread cubes (1/4 inch)


1. Position a rack in the center of the oven and preheat to 400 degrees. Grease a 9x13 inch baking dish. In a 1 quart heavy bottomed saucepan, cook the sugar, without stirring, over medium heat until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until the sugar turns a deep golden caramel color. Remove the melted sugar from the heat and carefully stir in the apple juice, 2 tbsp. butter, 1/2 tsp. salt and 1/4 tsp. pepper. Return to medium-low heat and cook, stirring, until the caramel is dissolved. Let the caramel sauce cool for about 10 minutes.
2. In a large bowl, toss the caramel sauce with the sweet potato and apple cubes; transfer to the prepared baking dish. Cover the baking dish with foil and bake, stirring once, until the apples and sweet potatoes are tender, about 35 minutes.
3. Meanwhile, in a large skillet, melt the remaining 3 tbsp. butter over medium heat. Add the bread cubes and 1/4 tsp. each salt and pepper; toss to coat evenly. Cook the bread cubes, stirring occasionally, until they are lightly toasted.
4. Uncover the casserole and sprinkle the croutons on top. Bake until deep golden, about 10 minutes longer.

CSA week #21

Grateful Farm CSA  #21 Final week        

In your share this week      
lettuce
carrots
celery
parsnips
brussel sprouts (on the stalks, they pop off easily)
kennebec potatoes
red sweet potatoes
parsley
sweet peppers
cauliflower
leeks

Crunchy Sweet Brussels Sprouts Salad        
2 stalks brussels sprouts (popped off )
2 tbsp. olive oil
1/2 tsp. ground nutmeg
kosher salt and freshly ground black pepper
1/2 cup chopped walnuts
1/2 cup dried cranberries

Shred the brussels sprouts by thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until brussels sprouts are bright green and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.

Potato Leek Soup             
2 leeks, split lengthwise, washed well and chopped
1 tbsp. butter
1 1/2 cups water
1 cup chicken or vegetable broth
1 lb. potatoes
2 tbsp. minced fresh parsley leaves

In a large saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2 inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender or food processor puree 1 cup of the soup, stir the puree into the remaining soup with the parsley, and season the soup with salt and pepper.

Parsnip and Carrot Latkes             
1/2 lb. parsnips
1/4 lb. carrots
1/2 large onion
3 garlic cloves
1/2 tbsp. ground black pepper
1 tsp. salt
1/4 of a lemon, juice of
1/4 a cup chives, finely chopped (optional)
1 1/2 eggs, beaten
1/2 cup flour or 1/4 cup matzo meal
olive oil (for frying)

1. Grate parsnips and carrots by hand or with a food processors grater attachment. Place in a large bowl.
2. Puree onions and garlic in food processor and add to vegetable mixture. Add remaining ingredients and mix well. 
3. Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point. Add a 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick. Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes). Flip and cook on the other side. Remove with a slotted spatula and place on a plate lined with a paper towels. Serve hot with sour cream.

Fall extension shares still available                      
If you are interested in extending the season with a fall share let me know at Saturday or Tuesday pick up. The cost of the share is $125 for 5 weeks and will begin October 22nd, 2pm-5pm. You can pay by check made out to Grateful Farm at pick up or mail to 49 Prospect Street, Franklin, MA. 02038.     


If you are not signing up for the fall share but still want to purchase vegetables at the farm you can come to the farm on Saturdays 2pm-5pm for customer hours until the end of November.



Thank You All for such a great season, have a wonderful winter and we look forward to seeing you next spring!

csa week #20

In your share this week   
arugula
basil
celeriac
russet potatoes
red sweet potatoes
white sweet potatoes
lettuce
cauliflower
sweet peppers
eggplant
fennel
kohlrabi

Celeriac also known as celery root is a kind of celery grown for it's large, bulbous root. It can be used raw or cooked. Celeriac has has a tough, furrowed, outer surface which is usually sliced off before use because it is too tough to peel. Since it has a mild celery like taste it is often used in soups and stews and anywhere you might normally use celery, it is also good on it's own. I usually cut it into cubes, toss with olive oil and roast it. (I cook frequently for someone who claims to hate celery so I often use this instead). It keeps well and should last 3 to 4 months if stored at 32 to 41 degrees and not allowed to dry out.


Shrimp, Cod, And Fennel Soup          
1 small can diced tomatoes
2 tbsp. extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 small fennel bulb, quartered length-wise, cored, thinly sliced crosswise, fronds reserved for garnish.
coarse salt
freshly ground white pepper
1 cup dry white wine
4 cups fish stock
12 ounces skinless cod fillets, cut into 1 1/2 pieces
12 ounces medium shrimp, peeled and deveined (tails left intact)


1. Heat 1 tbsp. oil in a large pot over medium-high heat. Cook onion, garlic, and fennel until fragrant and softened, 3 to 5 minutes. Season with 1/2 a tsp. salt and 1/4 a tsp. white pepper. Remove from heat, and add wine. Return to heat and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 2 minutes. 
3. Add stock and diced tomatoes. Bring to a simmer. stir in cod and shrimp, and return to a simmer. Remove from heat, and let stand, stirring halfway through, until cod and shrimp are just cooked through, about 3 minutes. Divide soup among 4 bowls, and drizzle with remaining tbsp. of olive oil. Garnish with reserved fennel fronds. Serve immediately.


Cauliflower Salad       
1 head cauliflower cut into bite size florets
3/4 cup mayonnaise
1 tbsp. mustard
salt to taste
black pepper to taste
1 bell pepper chopped
1/4 cup finely chopped celeriac
1/4 cup finely chopped kohlrabi
3 hard boiled eggs chopped
1/4 a cup dill pickles, chopped
3 slices crisply cooked bacon, crumbled (optional)


1. Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just tender, about 10 minutes. Drain and cool slightly.
2. In a large bowl whisk together the mayonnaise, mustard, salt and pepper. Add the cauliflower, eggs, onion, pickles, kohlrabi, celeriac, bell pepper and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.


Celeriac Mashed Potatoes           
1 celeriac peeled and cut into 1/2 inch pieces
1lb. russet potatoes, cut into 1/2 inch pieces
1/3 cup cream (or milk)
3 tbsp. butter
salt and pepper to taste


1. Place celeriac cubes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two.
2. Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth. Serve as a side or use to top shepards pie.


Sweet Potato Pie    
1 lb. red (or white) sweet potatoes
1/2 cup butter
1 cup sugar
1/2 cup milk
2 eggs
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. vanilla extract
1 (9 inch) unbaked pie crust


1. Boil sweet potatoes whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potatoes to cool, and remove skin.
2 Break apart sweet potato in a bowl. Add butter, and mix well with a mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat until smooth and pour into pie crust.
3. Bake at 350 degrees for 55 to 60 minutes, or until an inserted knife comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
 
Fresh pumpkin pie and chicken pot pie with turnips, celeriac, carrots and a mashed potato crust

csa week #19

In your share this week        
purple top turnips
lettuce
baby carrots
cauliflower
potatoes
green cabbage
sugar pie pumpkin
acorn winter squash
cilantro
dill

Cabbage Pad Thai  (this is one of my favorite meals to make)
6 ounces rice noodles
3 tablespoons peanut oil
4 eggs
2 teaspoons white wine vinegar
2 tablespoons fish sauce ( I use soy sauce instead)
2 tablespoons white sugar
2 teaspoons crushed red pepper flakes
1/4 to 1/2 a head of green cabbage thinly shredded
2/3 cup chopped peanuts
2 green onions chopped
1 tablespoon minced shallot
3 tablespoons lime juice and fresh lime wedges
cilantro chopped
bean sprouts
fried tofu, shrimp, or chicken. (optional)


1. Bring a pot of water to a boil. Add the noodles and cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water.
2. Beat the eggs in a small bowl. In a separate bowl mix together the lime juice, sugar, fish sauce, and vinegar and set aside. 
3. Heat the oil in a wok or large skillet over medium-high heat. Fry the shallot for a few seconds. Add the pepper flakes and cabbage and cook for one minute, then remove. Add the beaten egg to the hot wok or skillet and gently scramble. When the eggs have set, pour in the sauce, cabbage, a handful of bean sprouts, noodles, peanuts, and green onions, toss together and serve topped with chopped cilantro, more bean sprouts, chopped peanuts, and a lime wedge. 


Kashmiri-Style Kidney Beans with Turnips             
4 turnips cubed
1 cup water
1/2 teaspoon salt
1 (14.5 ounce) can kidney beans, drained 
3 tablespoons vegetable oil
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole fennel seeds
1 cup finely chopped red onion
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
1 cup canned diced tomato
1/2 a teaspoon salt
1 teaspoon paprika
1/2 teaspoon turmeric powder
1/2 teaspoon ground ginger
2 tablespoons water
1/2 teaspoon garam masala


1. Place turnips into a saucepan with a cup of water and 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the turnip is soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more.
2. Meanwhile, heat the vegetable oil in a skillet over medium high heat. Stir in the cumin and fennel seeds, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about five minutes. Stir in the minced garlic and ginger, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture becomes pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
3. Add the tomato mixture to the turnips, and simmer 10 minutes. season with garam masala before serving.


CSA fall shares available  
If anyone is interested in signing up for a fall CSA share we are offering first chance to our current CSA members. The regular season CSA last pick up days are Saturday October 15th, and Tuesday October 18th (share #21). The fall CSA is 5 weeks long beginning October 22nd and ending November 19th and costs $125. There will only be one pick up day/time on Saturdays 2pm-5pm (if you cannot make it on time you are always able to pick up later).
What you might receive in the fall share 
arugula
spinach
lettuce
brussel sprouts
parsnips
rutabaga
beets
popcorn
potatoes
salad mix
braising mix
cabbage
broccoli
carrots
cauliflower
celeriac
celery
escarole
cilantro
parsley
dill
kale
chard
collards
leeks
radishes
turnips
kohlrabi
fennel
bok choi
(and all the other cool weather things I can't remember right now)


Deadline to sign up is October 15th (sorry for the short notice, I know that it's only a few weeks away). Send me an e-mail bcalberg@yahoo.com or just let me know at pick-up if you are interested or have any questions.

csa week 18

In your share this week           
acorn winter squash
sugar pie pumpkin
hubbard winter squash
cauliflower
fingerling potatoes
escarole
celery
sweet corn
red cabbage
red sweet potatoes 
white sweet potatoes
sweet peppers


Pumpkin Pancakes        
1 1/2 cups milk
1 cup cooked and pureed pumpkin
1 egg
2 tbsp. vegetable oil
2 tbsp. vinegar
2 cups all purpose flour
3 tbsp. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt


1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.


2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using 1/4 cup for each pancake. Brown on both sides and serve hot.


Escarole Soup 
1 tbsp. olive oil
2 pounds Italian sausage
2 (32 ounce) cartons chicken broth
2 (15 ounce) cans cannellini beans, rinsed and drained
1 head escarole, chopped
1 (15 ounce) can tomato sauce


1. Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes. 


Roasted Garlic Cauliflower     
2 tbsp. minced garlic
3 tbsp. olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and pepper to taste
1 tbsp. chopped fresh parsley (optional)


1. Preheat the oven to 450 degrees. Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add the cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.




NorthEast pumpkin and winter squash shortage 
You may have seen/heard in the news recently that the North East will be experiencing a pumpkin shortage this season due to hurricane Irene and the damp weather in general. We have been losing our pumpkins and squash to rot more rapidly than normal because of this. We were hoping to give out large Jack o' lantern pumpkins in the share, however, unfortunately most of the cropped rotted in the field before maturity and we do not have enough for every share to receive one and the few we do have already have rot spots and definitely won't make it to Halloween. We hope to continue giving out as much winter squash and pie pumpkins as we can while we have them. Our advice is to use them as quickly as possible since they are not storing well this year. You can cook and freeze the flesh for later use.  In general pumpkins and winter squash keep best at about 50 degrees and relatively dry. Be careful not to bump/drop/ding them up because their skin isn't as tough as it seems and even a little ding will cause them to rot quickly, avoid picking them up by the stem as the stems break off easily and again this will cause them to rot faster. 

sweet potatoes should also be stored unrefrigerated and in a dry place.

Fingerling potatoes are a gourmet variety that is supposed to be small and are generally cooked unpeeled and whole, try them roasted or steamed.

Thank you everyone for bringing your boxes back!

csa week #17

In your share this week
sweet corn (not pictured)
O'Henry white sweet potatoes
brocolli
New England sugar pie pumpkin
cilantro
acorn winter squash
paprika peppers
eggplant
butternut winter squash
leeks
habaneros


pumpkin corn chowder 
1 leek finely chopped
1 cup chopped paprika pepper
1 jalapeno pepper diced (optional)
1 tablespoon safflower or canola oil
2 cups pumpkin peeled and cut into 1/2 inch cubes
1 tablespoon garlic, minced
2 cups vegetable broth
1 cup of corn
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 a teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup milk
3 tablespoons chopped cilantro
2 tablespoons chopped parsley (optional)

1. In a large pot, saute the leek and peppers in oil 5 minutes to soften.
2. Add the pumpkin and garlic and saute for an additional 5 minutes stirring often.
3. Add the vegetable broth and bring to a boil. Cover the pot, reduce the heat to low, and simmer for 25-30 minutes or until the pumpkin is just tender.
4. In a food processor or blender place 1/2 cup of the corn, add 1 cup of the cooking liquid from the pot, and process to form a chunky puree.
5. Add the pureed mixture, the remaining corn, chili powder, cumin. sea salt, and pepper to the pot, and simmer the soup an additional 5 minutes.
6. Add the remaining ingredients and stir well to combine.

( I added turkey bacon to ours)


Cuban sweet potato salad with chili-lime dressing  
2 pounds white sweet potatoes, cut into 1-inch chunks
1/3 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup finely chopped cilantro
salt and pepper to taste
1 paprika pepper, seeded and cut into 1/4 inch dice
4 scallions, (or one leek) white and light green parts, finely chopped.


Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until just tender, 7 to 10 minutes (don't overcook or your salad will be mushy and falling apart.) Drain and transfer to a large bowl.


While the potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt, and pepper in a small bowl. Add the paprika pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper. Serve warm or refrigerate and bring to room temperature before serving.


Habanero hot sauce  (use gloves when handling habaneros)
1 pint habanero peppers, seeded and chopped
1 (15.5 ounce) can sliced peaches in heavy syrup
1/2 cup dark molasses
1/2 cup yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice


Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.


hot pepper jelly is also an excellent use of habaneros.


This will probably be the last week we offer extra broccoli at pick up. This is one of the easiest vegetables to blanch and freeze for later use. To prepare just drop in boiling water for a few seconds, remove, drain and spread on a baking sheets to freeze so it doesn't freeze in a big block. When frozen remove from sheet and store in freezer bags in your freezer.


Wax Boxes - please remember to always bring your wax box back with you at each pick up. We are currently miss quite a few which is why some shares were in brown paper bags on Tuesday and will also be in bags this Saturday. Thank You!

csa week #16

In your share this week    
scallions
beets
toscano kale (my favorite kale)
radishes
brocolli
russet burbank potatoes
dill
krimzon lee sweet paprika peppers (my favorite pepper)
cilantro
jalapeno peppers
tomatillas
tomatoes? (we are hoping for one more week of tomatoes, I'll explain in a bit)


Tomatillo Salsa Verde    
1 pint tomatillos husked
1/2 cup finely chopped scallions
1 teaspoon minced garlic
1 jalapeno pepper, minced
2 tablespoons chopped cilantro
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water

 1. Place tomatillos, scallions, onion, garlic, and jalapeno, into a saucepan. Season with cilantro, cumin and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium low, and simmer until the tomatillas are soft, 10 to 15 minutes.

2. Using a blender, carefully puree the tomatillos and water in batches until smooth.

Oven baked bacon wrapped jalapeno poppers    
 cut stems off of peppers and cut them all in half lengthwise. Remove seeds from peppers. Fill each pepper with cream cheese and sprinkle shredded cheddar cheese on top. Wrap 1/2 slice of bacon around each pepper half. Place on baking sheets and place in a 450 degree oven for 10 to 15 minutes unti bacon is fully cooked. Remove and serve when cooled.

Paprika peppers are sweet and with a hint of heat. They are great raw, roasted, or grilled.

We are hoping for one last week of tomato harvest but due to the tomato/potato blight we can make no guarantees. The blight is a fungus-like organism that causes collapse and decay in the foliage of the plants. It spreads very rapidly especially in wet weather. The only organic method of protection against blight is spraying copper, we do not do this because copper is still toxic and can cause copper poisoning if tomatoes are not properly washed before being eaten.

Better news is it looks like more corn is almost ready, hopefully for the next share.

csa week #15

in your share this week           
red bell peppers
green cabbage
french breakfast radishes
arugula
cherry tomatoes
tomatoes
brocolli
rosa bianca eggplant
sugar baby watermelon
lil loupe cantaloupe
lambkin storage melon (green fleshed similar to honeydew)


eggplant, roasted red pepper and portobello panini             
2 red bell peppers
4 portobello mushroom caps
1 cup balsamic vinaigrette
4 (1/2 inch thick) slices eggplant, peeled
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons grated parmesan cheese
8 slices focaccia bread
1/4 cup ranch dressing
4 slices swiss cheese
4 slices asiago cheese


1. preheat the ovens broiler and set the oven rack at about 6 inches from the heat source. line a baking sheet with aluminum foil.
2. cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut side down onto the prepared baking sheet.
3. cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. place the blackened peppers into a bowl, and tightly seal with plastic wrap. allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Refrigerate overnight.
4. place the portobello mushroom caps into a resealable plastic bag and pour in the balsamic vinaigrette. squeeze out excess air and seal. Marinate overnight in the refrigerator.
5. the following day, preheat an electric double sided grill. Sprinkle the eggplant slices with garlic powder and onion powder.
6. remove the portobello mushrooms from the marinade, and discard the remaining marinade. cook on the preheated grill until tender 4 to 5 minutes. cook the eggplant slices on the preheated grill until tender 4 to 5 minutes. remove, set onto a plate, and sprinkle with parmesan cheese. set aside.
7. to assemble the sandwiches, spread each slice of focaccia with ranch dressing. place a slice of cheese on each piece of bread. place the eggplant slices, roasted peppers, and a portobello mushroom onto four slices of the bread. top with the remaining bread.
8. spray the double sided grill with cooking spray, and cook the sandwiches until the cheese is melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.


mandarin-sesame slaw      
1 1/2 cup chopped cabbage
1/2 cup mandarin orange segments
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds


mix cabbage and oranges, toss with sesame oil and sprinkle with sesame seeds.


summer veggie pasta salad 
1 pound pasta
1 tablespoon grated parmesan cheese
1 tablespoon sesame seeds
1 teaspoon poppy seeds
2 teaspoons seasoning salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 red bell peppers chopped
2 tomatoes chopped
1 head fresh broccoli chopped
1/2 cup chopped radishes
1 (16 ounce) bottle italian salad dressing


1. cook pasta in a large pot with boiling salted water. rinse with cool water, drain.
2. place grated parmesan cheese, sesame and poppy seeds, seasoning salt, paprika, garlic powder, black pepper, cayenne pepper, chopped bell pepper, tomatoes, broccoli, and radishes in a large bowl.
3. add cooled pasta to the large bowl. pour italian dressing over pasta and vegetables. mix well
4. refrigerate pasta salad for at least 2 hours before serving.

csa week #14

in your share this week 
bunching onions
radishes
arugula
green beans
brocolli
cherry tomatoes
tomatoes
watermelon
cantaloupe


Green beans with cherry tomatoes
1 pound green beans, trimmed and cut into 2" pieces
1 cup water
2 tablespoons and teaspoons butter
2 teaspoons sugar
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 pint cherry tomatoes halved
1/2 cup chopped bunching onions


1 Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.

2 Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and bunching onions. Add tomatoes, and cook stirring gently just until soft. Pour tomato mixture over the green beans, and toss gently to blend.

Broccoli cheddar soup 
1 pound chopped broccoli
1/2 cup chopped bunching onions
2 tablespoons cornstarch
3 cups milk
1/2 cup grated sharp cheddar cheese
salt and pepper to taste

Place broccoli and onion in medium saucepan and cover with water. Bring to a boil and cook until just tender, about 7 to 10 minutes. Drain and place broccoli in a blender or food processor, along with 1 cup of the milk, and blend just until smooth. In the same saucepan, stir cornstarch into 2 cups of milk. Bring slowly to a boil over medium heat, stirring constantly until mixture has boiled about 1 minute. Add broccoli mixture to saucepan and heat to serving temperature. Stir in cheese until it's melted. Salt and pepper to taste.


Watermelon and feta salad with arugula
3 tablespoons extra-virgin olive oil
2 teaspoons white balsamic vinegar
1/2 teaspoon kosher salt
1/4 pound arugula
1 cup thinly sliced bunching onions
1 cup cherry tomatoes, halved
1/2 a cup crumbled feta cheese
2 cups bite sized watermelon chunks


1. whisk the olive oil, vinegar, and salt together in a small bowl and set aside.
2. combine arugula, onions, and tomatoes in a large salad bowl. Drizzle the vinaigrette over the salad mixture; toss to coat. Add the feta cheese and watermelon to serve.

Cantaloupe salad dressing 
1 cup cubed cantaloupe
1/2 a cup vanilla yogurt
1 tablespoon honey

In a blender or food processor combine all ingredients and blend until smooth. Chill or serve immediately over arugula and radish salad, fruit salad, or use as a dip for fruit kabobs.

Notes from the farm
August and September tend to be the busiest months of the year for us, we have reached peak harvest and are at a point where we have all the summer crops and the first of the early autumn crops rolling in. Your share reflects that this week with some cooler weather items like arugula, broccoli, and radishes. Don't worry fall is still quite far away and you can expect tomatoes and such for a while longer. We generally offer regular red field tomatoes as that is many customers preference, you are welcome to substitute sauce or heirloom tomatoes if you want. You are also welcome to purchase add ons when you pick up such as flowers and any vegetables we have in the fridge that are not in the share that week. E-mail me if you want to know what else is available or just ask when you are picking up. 

                                                      Farmers in training, Ian and Zoe.

 

csa week #13

In your share this week 
cantaloupe
watermelon (orangelo or picnic)
yukon gold potatos
Italian eggplant
green bell peppers
lettuce
mixed cherry tomatoes
 tomatoes

Cherry Tomato and white bean salad    
1 15-ounce can of canelli or great northern white drained and rinsed
1 pint cherry tomatoes, halved
1/3 cup coarsely chopped parsley
dressing ingredients:
1/4 cup extra virgin olive oil
3 cloves garlic, peeled and smashed
1 3-inch sprig of fresh rosemary
3 anchovy fillets, coarsely chopped
1/4 a cup freshly grated parmesan cheese
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 teaspoon lemon zest
1/4 cup of lemon juice

1. Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until the rosemary begins to sizzle. Remove the pan from the heat and let sit for 20 minutes, allowing the garlic to infuse in the oil.
2. Remove rosemary sprig from the oil, discard. Remove the garlic from, reserving the oil. Add the garlic, anchovies, parmesan cheese, salt, pepper, lemon zest, and lemon juice to a food processor. Pulse until smooth.
3. In a medium bowl, gently fold the garlic mixture in with the beans until they are well coated. Let sit for a few minutes for the beans to absorb. Gently mix in the reserved olive oil, tomatoes, and parsley.

Baba Ghanoush  
1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoon olive oil

1. preheat oven to 400 degrees. lightly grease a baking sheet.
2. place eggplant on baking sheet, and make holes in the skin with a fork. roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of water. Remove from water and peel skin off.
3.place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. season with salt and pepper to taste. transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Stuffed Green Bell Pepper Soup              
2 lbs ground beef or turkey
2 quarts water
28 ounces diced tomatoes
29 ounces tomato sauce
2 cups cooked long grain rice (1/2 cup uncooked)
2 green bell peppers, chopped
2 beef bouillon cubes
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon pepper

1. in a 6-quart saucepan brown the beef or turkey and drain.
2. Add remaining ingredients; bring to boil.
3. reduce heat; cover and simmer for 30 to 40 minutes or until tender.

csa share week #12

In your share this week
sungold cherry tomatoes
tomatoes
sweet potatoes
cantaloupe
sweet corn
lettuce
cucumbers
green bell peppers
red russian kale

sungold cherry tomatoes are the sweetest cherry tomatoes we grow, they are a deep orange when ripe

we grow red and white sweet potatoes, the variety this week is Beauregard a red sweet potato. Use them any way you would a regular potato, boiled, baked, roasted, fried, grilled, mashed.

Chilled Cantaloupe Soup
1 cantaloupe-peeled, seeded, and cubed
2 cups orange juice
1 tbsp. fresh lime juice
1/4 a tsp. ground cinnamon

place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to a large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate 1 hour.

Kale and lentil stew  
1 large onion diced
2 cloves minced garlic
olive oil
5 cups vegetable or chicken broth
1 sliced carrot
3/4 cup of lentils rinsed
2 tomatoes diced
1 bunch of red russian kale washed and coarsely chopped

Drizzle olive oil on the bottom of a large stockpot and saute onions and garlic for ten minutes over medium heat. Add remaining ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally. Serve as soon as the lentil are tender, about 30 minutes.

sweet potato empanada            
2 medium sweet potatoes
1/2 a cup goat cheese
1/4 cup pecans, chopped
3 tbsp. green onions, sliced
pinch ground cinnamon
24 wonton wrappers
2 eggs, lightly beaten
peanut oil, to fry


chipotle dipping sauce:
1 cup mayonnaise
3 tbsp. honey
1/2 a lemon, juiced
1 tbsp. adobo sauce

Mix all sauce ingredients together in a small bowl for dipping.


Preheat oven to 350 degrees. Wash and dry sweet potatoes. Place on a sheet tray and poke with a fork. Place in preheated oven and bake for 40 minutes or until cooked and soft.


Remove until cool enough to handle. Split potato and remove pulp with a spoon into a mixing bowl. Add goat cheese, pecans, green onions and cinnamon. Mix well.

Brush outer edges of wonton with beaten egg. Add about 1 tsp of sweet potato filling to center of each wonton. Fold edges over to make a triangle and seal edges firmly.

Fry wontons in a deep skillet in peanut oil. Flip and wait until golden brown and crisp. Remove and drain on paper towel. 

CSA share week #11

In your share this week
tomatoes
sweet corn
green bell peppers
cucumbers
yukon gold potatoes
genovese basil
sugar baby watermelon
cantaloupe
lettuce

Feta-Watermelon-Basil Tabbouleh
1cup quick-cooking (fine) bulgur wheat
2 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
salt and pepper
7 tbsp. olive oil
1 cup finely chopped basil
8 oz. peeled watermelon, cut into 1/2-inch cubes
6 oz. crumbled feta cheese
5 oz. cucumber, cut into 1/2 inch cubes
1/2 a cup finely chopped onion

1. Place the bulgur in a medium bowl. Add enough very hot water to cover. Let soak, covered, for 30 minutes; drain. Repeat. Transfer to a large bowl.
2. In a small bowl, combine the vinegar and lemon juice; season with salt and pepper. Whisk in the olive oil. Toss the dressing with the bulgur. Add the basil, watermelon, feta, cucumber and onion. Toss to combine.

Gazpacho Shooters
1 lb. tomatoes, seeded
1 clove garlic
4 tsp. fresh lemon juice
1 tsp. salt
1 tsp. chipotle hot sauce
1 cup ice
extra virgin olive oil

Puree all ingredients except extra virgin olive oil in a blender with ice until smooth. Serve in shot glasses with a splash of olive oil.

Cuban Grilled Corn
sweet corn, husks peeled back and silk discarded
2 tbsp. melted butter
1/4 cup grated asiago cheese
1 tsp. paprika
salt
lime wedges

Char-grill corn over medium heat, about 12 minutes. Brush with melted butter; sprinkle with cheese, paprika and salt to taste. Serve with lime.

CSA share week #10

In your share this week 
sweet onions
red onions
salad mix
lettuce
jalapeno peppers
okra
cayenne peppers
green bell peppers
Italian eggplant
yukon gold potatoes
summer squash
cucumbers
tomatoes (tomatoes should never be refrigerated so you will pick them up at the table where the check in sheet and white board are.)

Tex-Mex Summer Squash Casserole 
-2 lbs summer squash, quartered lengthwise and thinly sliced crosswise
-2/3 cup finely chopped sweet onion
- chopped jalapeno to taste (1pepper, these are moderately spicy, remove the seeds that is where alot of the heat is)
-chopped cayenne pepper to taste (less than 1 pepper, these are hotter than the jalapenos so a little goes a long way, again remove the seeds)
-1/2 a tsp. of salt
-2 1/4 cups cups grated extra sharp cheddar cheese, divided
-1/4 a cup all-purpose flour
- 3/4 a cup salsa 
-1/4 a cup chopped red onion for garnish

1. Preheat oven to 400 degrees. Oil a 9x13" baking dish.
2. Combine squash, onion, peppers, salt and 3/4 cup of cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining cheese. Bake uncovered until golden and heated through, 20 to 30 minutes. Sprinkle with red onion.

( a very sweet CSA member brought me this last week to try and I loved it, I had to adulterate the recipe a little for the newsletter but hopefully it will be just as good!)

Pasta Primavera
-1 medium summer squash chopped into bite size pieces
- 1/2 a small eggplant chopped
-1/2 a red onion sliced into 1/4 inch slices
-1/2 a green bell pepper cut into thin strips
- 3 tbsp. of olive oil
-salt and pepper
-1/2 a tsp. Italian seasoning or herbes de Provence
-a sprinkling of garlic salt
-1/4 a cup of spaghetti, marinara, or tomato sauce
- 1 tomato chopped
-1/2 pound pasta
-grated parmesan

1. Bring a large pot of salted water to a boil for pasta.
2.Heat oil in a large skillet on medium high heat. Add the vegetables, stir to coat with oil. Cook for about 10 minutes, stirring only occasionally, until vegetables are just cooked. Turn off heat, but let pan stay on the burner.
3. While you are cooking the vegetables, add the dry pasta to the boiling water and follow the cooking directions for the pasta. You want to time it so the pasta is done soon after the vegetables.
4. Add a 1/4 cup of the pasta sauce to the vegetables, along with 1/4 cup of water to thin the sauce. Add the herb seasoning, salt and pepper to taste.
5. Once the pasta is ready drain it and add directly to the skillet with the vegetables. Serve topped with freshly grated parmesan.

(you guys send me the best recipes! pretty soon I won't have to do any research at all :)

Okra Gumbo
-2 tsp. olive oil
-1/2 medium sweet onion, finely chopped
-1/2 clove garlic, minced
-1/2 a green bell pepper, finely chopped
- 3 okra sliced into thin rounds
-1/4 a lb. fresh mushrooms, sliced
-1/2 (14.5 ounce) can diced tomatoes with juice or 2 chopped fresh tomatoes
-1/2 (6oz.) can tomato paste
-1 bay leaf
-1/2 a tsp. salt
-1/2 tsp. black pepper
-1 tbsp olive oil
- 1 tbsp. all purpose flour

1. Heat 2 tsp. of olive oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, bay leaf, salt and pepper. Cook, stirring occasionally, 40 minutes.
2. Heat 1 tbsp. olive oil in a medium skillet over medium heat. Stirring constantly, add flour and cook
 2 to 5 minutes, until a golden roux has formed.
3. Spoon the roux into the gumbo, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.

Easy fresh salsa
Chop 1 tomato, 1/2 an onion chopped (red or sweet), 1 jalapeno finely chopped, and 1/2 a green bell pepper chopped. combine in a bowl, add a little sugar, salt and pepper to taste, a drizzle of olive oil and a dash of lemon or lime juice or apple cider vinegar. Mix well and serve with tortilla chips (and a corona with lime!) This is especially good when we have cilantro for the salsa, the problem with cilantro is it is actually a cooler weather plant and grows best in spring and fall, I will be direct seeding a bed of it next week though so we should have it soon to go with your tomatoes soon.

                                                                             OKRA 
          Best known for it's use in Creole food, (like gumbo) as a thickener, or fried with garlic.

                                                                 CAYENNE PEPPERS    
             These are pretty hot, if you feel you can't use them up right away they dry or freeze well.     

                                                           JALAPENO PEPPERS
Try these sliced and baked into corn bread, it's a farm favorite.

Melons and Sweet Corn are very close, I was really hoping for this weeks share but it looks like it will be 1 more week.

CSA share week #9

In your share this week
- red norland potatoes
- green bell peppers
- ailsa craig sweet onions
- orient express eggplant
- rainbow swiss chard
- lettuce
- cucumbers
- zucchini
- summer squash 

 Hot and sour chinese eggplant
2 asian eggplant cubed
1 1/2 tbsp. soy sauce
1 tbsp. red wine vinegar
1 tbsp. white sugar
1 tsp. cornstarch
1/2 tsp. chili oil, or to taste
2 tsp. salt
2 tbsp. vegetable oil

1. Place eggplant cubes into a large bowl and sprinkle with the salt. Fill with enough water to cover and let stand for 30 minutes. Rinse well and drain on paper towels.
2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, cornstarch, and chili oil. Set sauce aside.
3. Heat the vegetable oil in a large skillet or wok over medium/high heat. Fry the eggplant until tender and begins to brown, 5 to 10 minutes. Pour in the sauce and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve hot.

Ailsa Craig Sweet Onion Rings
1 cup vegetable oil for frying
1/4 cup all purpose flour
1/4 cup of beer
pinch of salt
pinch of pepper
1 sweet onion peeled and sliced into rings

1. In a large deep skillet, heat oil to 365 degrees.
2. In a medium bowl, combine flour, beer, salt, and pepper. mix until smooth. Dredge onion slices in the batter, until evenly coated. Deep fry in the hot oil until golden brown. Drain on paper towels.

Swiss Chard Lasagna
1 bunch swiss chard
salt
1/2 lb. lasagna noodles
2 tbsp. plus 1 tsp. olive oil
2 large garlic cloves, minced or pressed
1 28 oz. can chopped tomatoes, with juice
pinch of sugar
pepper
1/2 cup ricotta cheese
1/2 cup grated parmesan

1.Bring a large pot of salted water to a boil while you prepare the chard. Tear the leaves from the stems. Reserve the stems for later use.
2. When the water comes to a boil add the swiss chard leaves. Boil until tender but still bright green. Then remove from the water with a slotted spoon and transfer to a bowl of ice water. Drain and squeeze out excess water. Chop coarsely and set aside. Cook the lasagna noodles in the same pot of water. Remove pasta from the pot and toss with 1 tsp. olive oil in a bowl.
3. In a wide frying pan heat 1 tbsp. olive oil over medium heat and add the garlic. Cook stirring for about 1 minute. Add the tomatoes, sugar, and salt to taste, and bring to a simmer. Simmer, stirring often, until thick. 15 to 25 minutes. Stir in the swiss chard and remove from heat.
4. preheat oven to 375 degrees. Oil a square or rectangular baking dish and line the bottom with a layer of noodles. Spread half the ricotta over the noodles and half the sauce over the ricotta. Sprinkle 2 tbsp. parmesan over the sauce. Add another layer of noodles, the rest of the ricotta, the rest of the sauce and 2 tbsp. parmesan. Finish with a layer of noodles and the remaining parmesan, drizzle with the remaing olive oil over the top. Cover the dish tightly with foil and bake for 30 minutes. uncover and let sit for 5 minutes before serving.

I am really excited to be harvesting the first vegetables of the hot weather, peppers and eggplant. It looks like cherry tomatoes (and hopefully big juicy regular tomatoes also) will be in the next share, they are so close! Also watermelons and cantaloupes will almost definitely be in the next share as well as maybe the first sweet corn. Hope we get some rain soon we could really use it, I am going camping this weekend so that is generally a surefire way to make it rain. I will not be around for this Saturdays pick up so if you need to get a hold of someone at the farm you can call Tim @ 1-508-446-5806 or e-mail me before Saturday morning. If you miss pick up you can come anytime after hours or Sunday or Monday.

If anyone is interested Pioneer Valley Heritage Grain CSA in Amherst, MA. offers a unique grain CSA. They currently have 2011 shares available, it's a great idea especially if you love to bake. For more info check them out @
www.localgrain.org

CSA share week #8 Saturday July 16th and Tuesday July 19th

In your share this week  
- carrots
- radicchio
- genovese basil (Tuesday received theirs early this past Tuesday)
- lettuce
- celery
- pickling cucumbers
- summer squash (most likely the last week of this for now)
- zucchini (most likely the last week of this for now)

easy refrigerator pickles
-pickling cukes
- dried dill (if desired)
-2 garlic cloves, sliced
-1 quart of water
-1/2 a cup of vinegar
-1/4 a cup of sugar
-1/6 a cup of salt
-1 teaspoon of pickling spice

Cut pickling cucumbers lengthwise into spears either in halves or quarters depending on size preference. In a large bowl, combine the cucumbers, dill as desired and garlic; set aside.

In a pan over medium/high heat combine the remaining ingredients. Bring to a boil; cook and stir until sugar is just dissolved. Pour over cucumber mixture; cool.

Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator for up to 2 weeks.

Zucchini Parmesan
2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
1/2 a cup fresh chopped basil
2 cloves garlic, minced
1 (16 ounce) jar spaghetti squash
1 cup shredded mozzarella cheese

1. Preheat oven to 325 degrees.
2. In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onions and garlic until the onion is tender.
3. Combine the zucchini, onion, garlic, and basil in a 9x12 inch casserole dish and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese.
4. Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

Radicchio is an Italian salad/cooking green that grows in a dense head. It is slightly bitter. like catalogna, escarole, eggplant and other bitter vegetables you can soak radicchio in cold salted water before serving to remove the bitterness.The following slaw recipe sweetens it up with honey and nectarines.

Radicchio slaw with nectarines
1/4 a cup buttermilk
1/4 a cup sour cream
1 tsp. apple cider vinegar
1 tbsp. honey
salt and pepper to taste
2 tbsp. olive oil
1 head radicchio shredded
2 nectarines cut into small cubes

1. In a large bowl, combine the buttermilk, sour cream, vinegar and honey; season with salt and pepper. Whisk in the olive oil.
2. Add the radicchio and nectarines to the dressing and toss to coat.

A big thank you to all of you who have been giving me recipes, I look forward to using them in the blog, I try to pick kid friendly recipes as much as possible if you have noticed my fondness for healthy "junk food" items like kohlrabi chips and zucchini fries!

The cherry tomatoes are just starting to color and I am really hoping they will be ready in quantity to give out in the share by next week.

Many of you have inquired about whether we grow fruit and for some reason I often forget to mention the melons,  we grow several varieties of melons, I am also hoping to convince the farmer to let us grow strawberries next year, it took me 2 years of constant pestering for him to let me start a CSA so I'm hopeful. The other thought is contracting with another local farm that does grow fruit for an add-on fruit share, I'd love to hear if anyone would be interested in this, most likely it would not be organic. I am also hoping to find a way to make eggs available on a consistent basis. Also with the cut flowers I have the dilemma that some members really want flowers and some really don't, they would prefer only edible items which is understandable. We try really hard to make everyone happy. Next year we will most likely have a separate flower share for those interested where you get a bouquet every week during the flower season. Again I'd love to hear if anyone is interested in this.