Hi CSA Customers! 

For those of you who have signed up for Session 1,  this will be your last week…. if you choose to continue give me a call in the office and I can schedule you in for the next session!! 

What great weather we have been having on the farm this past week…We couldn’t have asked for better weather to get us in the fall spirit!

This week we are excited to have two new items in your box…Cannelini Beans and Spaghetti Squash!

For your CSA Boxes this week Jeff has picked …

Small Box:  1/2 lb Salad Mix, 1 bu Carrots, 1/4 lb Spinach, 1 sml head Romanesco, 1 Tomato, 1 Storage Onion, 1 bu Collards, 2 hds Garlic. 

Medium Box:  3/4 lb Salad Mix, 2 bu Carrots, 1/2 lb Spinach, 1 hd Romanesco, 2 Tomatoes, 2 Storage Onions, 1/2 lb Cannelini Beans, 1 Spaghetti Squash, 1 bu Collards, 4 Ears Corn.

Large Box:  1 lb Salad Mix, 3 bu Carrots, 3/4 lb Spinach, 1 hd Romanesco, 3 Tomatoes, 2 Storage Onions, 1/2 lb Cannelini Beans, 1 Spaghetti Squash, 2 bu Collards, 1 bu Celery, 2 hds Garlic, 6 Ears Corn.

Two Recipe Ideas we thought you’d like with your new produce!

“Corn and Bean Soup”

Prep Time:  30 mins                   Yields: 5 servings

Ingredients:

1 1/3 cups reduced sodium                                      1 (15 ounce) Can Cannelini Beans

Chicken broth                                                            rinsed and drained

2 med carrots, diced                                                  1 cup fat-free milk

2 celery ribs, diced                                                     1 tsp dried thyme

1 sml potato, peeled and diced                                  1/4 tsp garlic powder

1 sml onion, chopped                                                pepper to taste

1 1/2 cups corn

Directions:

1)  In a large saucepan, combine the broth, carrots, celery, potato and onion.  Bring to a boil.  Reduce heat; cover and simmer for 10-12 minutes.  Stir in the remaining ingredients; simmer 5-7 minutes longer or until corn is tender.

“Spaghetti Squash Casserole”

Prep Time: 20 mintues              Cook Time:  1 hr                  Yields:  6 servings

Ingredients:

3 lbs spaghetti squash,                                          1 tsp dried basil

halved lengthwise and seeded                                3/4 cup sour cream

1 tablespoon vegetable oil                                      1/4 cup freshly grated Parmesean cheese

1 medium onion, chopped                               

1 (8 ounce) can sliced mushrooms                          3 slices bread, cubed

Directions:

1)  Preheat oven to 400 degrees.

2)  Cook squash on a baking sheet in the preheated oven for 40 mintues, or until tender.  Shred with a fork once cooled slightly, then transfer to a lightly oiled casserole dish, discarding shell.  Do not turn off the oven.

3)  Heat 1 tablespoon of oil in a skillet over medium heat.  Cook and stir the onions, mushrooms, and basil until onions are translucent and tender.  Stir onion mixture and sour cream into the squash until well mixed.  Sprinkle with Parmesan cheese and cover with bread cubes.

4)  Bake in the preheated oven for 15 minutes, or until warmed through and top is lightly browned and toasted.

Enjoy!

Welcome CSA Customers!

We hope you enjoyed last weeks CSA box and got to try some new recipes.  This weeks new vegetable is ‘Butternut Squash’ yummy!  We have two exciting recipes that we think you will enjoy!

Your CSA box for this week will include:

Small Box: 1/2 lb Salad Mix, 1 bu Carrots, 1 bu Radishes, 1 sml head of Broccoli, 1 cup Cherry tomato, 1 Butternut Squash, 1 bu Leeks, 1 bu Thyme.

Medium Box: 3/4 lb Salad Mix, 2 bu Carrots, 1 bu Radishes, 1 head of Broccoli, 1 cup Cherry Tomtato, 1 Butternut Squash, 1 bu Leeks, 1 bu Thyme, 2 heads of Garlic.

Large Box:  1 lb Salad Mix, 3 bu Carrots, 2 bu Radishes, 1 head of Broccoli, 2 cups Cherry Tomtatoes, 1 bu Lancinato, 1 lb Cannelini Beans, 1 Butternut Squash, 2 bu Leeks, 2 bu Thyme, 3 heads Garlic.

If you like the natural sweet flavor of butternut squash, you’ll love this risotto!

‘Butternut Squash Risotto’

Prep Time: 10 mins  Cook Time:  35 mins     Serves:  4

Ingredients:

2 cups cubed butternut squash                           5 cups hot chicken stock

2 tablespoons butter                                           1/4 cup grated Parmesan cheese

1/2 onion, minced                                               salt and ground black pepper to taste

1 cup Arborio rice

1/3 cup dry white wine

Directions:

1.  Place squash cubes into a steamer basket in a saucepan.  Add water, cover, and bring to a boil over medium-high heat.  Allow to steam until the squash is tender (10 to 15 mins), then drain, and mash in a bowl with a fork.

2.  Melt butter in a saucepan over medium-high heat.  Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice.  Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.

3.  Pour in the white wine; cook, stirring constantly, until it has evaporated.  Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium.  Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes.  Add half of the remaining chicken stock, and continue stirring until it has been absorbed.  Finally, pour in the remaining stock, and continue stirring until the risotto is creamy.  Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

“Butternut Squash Gratin”

Prep Time: 40 mins   Cook Time:  1 hr 25 mins   Serves:  12

This dish takes a little work, but is so worth it, plus great for Thanksgiving Dinner!

Ingredients:

3 tablespoons butter                                   cheese

1 yellow onion, diced                                  8 ounces shredded extra-sharp Cheddar Cheese

2 cloves garlic, minced                               1 cup dry bread crumbs

1 (2 1/2 lb) butternut squash                     1 tablespoon chopped fresh thyme

peeled, seeded, and cut into 3/4″ chunks  

1 teaspoon brown sugar                            1 tablespoon chopped fresh rosemary

1 cup chicken broth                                  1/4 cup grated Parmesan cheese

8 ounces shredded Gruyere

Directions:

1.  Preheat oven to 350 degrees F (175 degrees C).  Grease a 9×13 inch baking dish.

2.  Melt the butter in a large skillet over medium heat.  Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes.  Add the butternut squash and brown sugar.  Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more.  Scrape the squash into the prepared baking dish, and pour in the chicken broth.  Wrap tightly with aluminum foil.

3.  Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes.  Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined.  Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture.  Sprinkle the Parmesan cheese on top.  Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.

See you next week!

Kathy

Welcome New & Returning CSA Customers!!

Hi my name is Kathy Merceri I will be blogging every Monday or Tuesday of each week!   I will let  you know what you will have in your upcoming CSA box and we will also include a couple of yummy recipes.   We are very excited to get the program up and running this year! 

This week your CSA box for a small will include:  1/2 lb Salad Mix, 1 bunch of Carrots, 1 Hd of Cabbage, 1 Beef Steak Tomato, 1 sml bunch of Celery, 1 bunch of Fennel and 4 ears of Corn.

Your Medium Box will include:  3/4 lb Salad Mix, 2 bunches of Carrots, 1 bunch of Turnips, 1 Hd of Cabbage, 2 Beef Steak Tomatoes, 1 med bunch of Celery, 1 bunch of Fennel, 1 Delicata (winter squash), and 6 ears of Corn.

Your Large Box will include:  1 lb Salad Mix, 3 bunches of Carrots, 2 bunches of Turnips, 1 hd of Cabbage, 3 Beef Steak Tomatoes, 1 bunch of Winterbor, 1 med bunch of Celery, 2 bunches of Fennel, 2 Delicata (winter squash), 8 ears of Corn and 1 bunch of Rosemary.

This week Jeff has chosen two Yummy recipes to go with the produce you have in your CSA boxes

‘Potatoes Au Gratin with Fennel and Bacon”

Prep time: 40 min, Cook time: 1.5 hrs Yields 8 servings

Ingredients:

1 lb of sliced bacon                        1 pinch of ground nutmeg

5 tablespoons butter                      2 1/2 cups shredded Cheddar Cheese

5 tablespoons all-purpose flour

3 1/2 cups whole milk                   2 lbs of Yukon Gold potatoes thinnly sliced

1/2 tsp of ground white pepper     1 lrg fennel bulb, trimmed and diced

7 leaves of fresh basil chopped

Directions:

1) Preheat the oven to 325 degrees F.  Fry bacon in a large skillet until browned.  Drain on paper towels.  Chop or crumble, and set aside.

2) Melt the butter in a saucepan over medium heat.  Whisk in the flour until smooth and starting to bubble.  Gradually whisk in milk while stirring constantly so that no lumps form.  Cook and stir over medium heat until thickened, about 5 minutes.  Season with white pepper, salt, pepper and nutmeg.  Remove from the heat and stir in the cheese until smooth, adding a handful at a time.  Set aside.

3)  Use 1/3 of the potatoes to make a layer in the bottom of a greased 9 x 13 inch baking dish.  Top with 1/3 of the fennel, 1/3 of the bacon and 1/3 of the basil.  Pour about 1/3 of the cheese sauce over everything.  Repeat layers two more times or until you run out of room.  Cover the dish with lid or aluminum foil.

4)  Bake in the preheated oven for 1 1/2 hours.  Remove the cover during the last 30 minutes to allow the top to brown if desired.

‘Seared Salmon with Indian-Inspired Cream Sauce”

Prep time: 45 mins Cook time:  25 minutes Yields:  4 servings

Ingredients:

4 (6 ounce) fillets fresh salmon                            1 tsp curry powder

salt and pepper to taste                                        1/2 tsp saffron

1 tablespoon butter                                              2 cups chicken broth

2 medium onions diced                                        1 cup heavy cream

8 cloves garlic, minced                                         1 tablespoon butter

1 cup chopped portobello mushrooms                4 lemon slices for garnish

1/2 cup diced fennel bulb                                     2 tablespoons green onion for garnish

1/2 cup diced celery                                             1 cup fresh porcini mushrooms, sliced

4 sprigs of chopped fresh parsley for garnish

Directions:

1)  Season each fillet with salt and pepper; set aside.

2)  Melt 1 tablespoon butter in a large skillet over medium heat.  Stir in onions and cook until they soften and turn translucent, 5 to 7 minutes.  Add garlic and cook 1 minute more.  Combine mushrooms, fennel, and celery with onions and cook until vegetables have softened, about 5 to 7 minutes.  Season with curry powder, saffron, salt and pepper to taste; cook 2 more minutes.  Pour in chicken broth and cook 5 minutes longer, stirring occasionally.  Stir in heavy cream and simmer 5 minutes.

3)  Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat and place salmon fillets in pan, skin side down.  Turn up heat to high to sear fillets; cooking two minutes on each side.

4)  Prepare serving platter by spooning mushroom sauce over the bottom.  Place salmon fillets on top, drizzling additional sauce over fish.  Garnish with parsley, lemon slices, and green onions.

Let’s see how this goes.