share this tuesday 9/15
Posted 9/15/2009 10:04pm by Christy and Chris Kantlehner.
oh hello tuesday share members of white barn farm;
i hope everyone has been enjoying the veggies, we enjoy growing them for you.
time is flying by this season and for all those keeping track it is week 16. Six more weeks to go. We are planning for the final CSA week to be the last week in October. Let's hope all the fall crops shape up according to plan!
Also, a reminder that you are all welcome to come check out your farm this sunday sept. 20, 3pm-6pm. Park where you usually pick up. look both ways crossing 1A and meet us in front of the barn. we'll continuously guide tours around the farm as people come and go.
this is what was in your box:
Cucumbers...the variety of cucumbers picked for you this week is called green finger, it has delicate skin (therefore more susceptible to damage) and great taste, add to your salad; cube it, slice it, or shred it and enjoy. Also my favorite food is pickles and there are quick pickling recipes across the internet for pickle veterans or rookies.
Potatoes.....my favorite to grow and to eat. This week you got a mix and match 2 lbs. bag of red white and blue potatoes. with this array of shapes sizes and colors slice them up coat with olive oil salt pepper and herbs lay on cookie sheet and bake at 375 until tender then broil for a couple of minutes for some nice crisp chips
Sweet Peppers lots of different colors and sizes this week we tried to give you guys some good peppers to stuff, a lot of people have been suggesting stuffed peppers for dinner entrees. Roasting sweet peppers is still a great suggestion. Roasted peppers can be a wonderful flavoring for a hummus or feta spread.
Basil. This is probably the last week for basil.
Shallots. Shallots can be such a magic ingredient. A fine dice for salad dressings and homemade mayonaise is key. i'd suggest googling shallot vinaigrette. A homemade mayo would be good on a potato salad or in deviled eggs. I have a Southeastern Asian soup recipe that calls for dry roasted shallots - which is done in their skins on a hot dry cast iron skillet, blackening the outsides until they are tender and pop out of their skins. This tasty little product could be thrown in a fancy sandwich, in an omelet, on a pizza.
Carrots. Big Tasty Carrots! Raw is super. Shredded on a salad is super. As the base for a bolognese they are perfect. Roasted carrots are delicious - the old cookie sheet in the oven idea. I'd peel and slice the carrots, perhaps on a bias so there are more substantial pieces, toss on the sheet with olive oil, salt, pepper, and maybe some fresh herbs. 400 or so - Flip once with a spatula. when fork tender - voila! there are also nice ideas for sauteed carrots with honey ginger glazes and whatnot. matchstick sized pieces are nice to put in a stir fry - get crazy with your kitchen knife skills! if you're really good try sushi. and what about carrot cake? or muffins. cupcakes.
lettuce. wash, spin, serve. try making a dressing with the shallot! cucumbers, sweet peppers, and shredded carrot is a pretty nice salad. crumbled feta on top is a nice touch. greek salad wrap is a good lunch. consider quick pickling your hungarian hots and roasting your peppers to really go the extra mile!
summer squash. these crops are on their way out. we hope you enjoy these delicate little guys. same as usual.
hot peppers. Lime green Hungarian Hot Wax and a new one, Habanero - crumpled little flourescent orange. very hot!!! If you cut it up, wash your hands afterwards, or if you want wear gloves or a sandwich bag on your hands to avoid the very hot oils that you must never touch to your eyes or sensitive skin parts. perfect for a hot fresh salsa. great for homemade hot sauce - the sauce could be balanced by sweet carrots and sweet peppers. i usually add some tomatoes and lots of vinegar. I'm sure the interweb is full of great recipes. Al Forno makes their own habanero sausage that is roasted with littleneck clams, onions, white wine, tomato and a little butter. What a broth! Hot and delicious. served with rich mashed potatoes for balance. Here are two recipes that a great farmstand shopper emailed to me:
Jerk Chicken Marinade
Jerk Marinade
1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons black pepper
1 1/2teaspoons ground sage
¾ teaspoon ground nutmeg
¾teaspoon ground cinnamon
2cloves garlic, minced
1teaspoon ground ginger
1/2teaspoon grated fresh ginger
1 tablespoon brown sugar or molasses
¼ cup soy sauce
¼ cup olive oil
¾ cup white vinegar
½ cup orange juice
Juice of 1 lime
1 habanero pepper, seeded if desired to reduce heat
3 scallions, roughly chopped
2 medium white onions (1 cup), roughly chopped
Place all ingredients in a blender and puree.
I put this in a ziploc with 3 or so pounds of chicken cut into bite size pieces for overnight, then grill.
PICKLED PEPPERS
1 lb peppers (seeded and cut into rings - I mix hot and sweet)
2 large shallots (sliced and separated into rings)
2 cups white wine vinegar (I actually used regular white last time and it was fine)
1/2 cup sugar
3 tblsps water
5 sprigs of thyme
2 garlic cloves sliced
1/4 teasp dried crushed red pepper
pinch of coarse salt
Bring above 6 ingredients to boil and pour over peppers/shallots in bowl. Cover the bowl for 5 mins, then let cool to room temp. Transfer to quart jar and refrigerate 4 hours.
Enjoy...they are both easy and very good...
melons. no one complained about the melon in last week's box. i really am curious! But I hope they were all fine and you got to try a watermelon this week. Maybe next year will be the killer melon season.
soy beans. lots of positive feedback. good nutty taste, right? this should be the last week for fresh soybeans. it's like the peanut of fresh vegetables.
Folks! We love having such a happy band of members. You are all so pleasant to see each week. Thank you for your support and dedication to eating your veggies. I have been hearing lots of tales of summer goodness put up for winter meals. One member told me today she just bought a freezer! As usual, the tales of children loving to eat fresh organic veggies always warms my heart, too. Go real carrots!
i hope everyone has been enjoying the veggies, we enjoy growing them for you.
time is flying by this season and for all those keeping track it is week 16. Six more weeks to go. We are planning for the final CSA week to be the last week in October. Let's hope all the fall crops shape up according to plan!
Also, a reminder that you are all welcome to come check out your farm this sunday sept. 20, 3pm-6pm. Park where you usually pick up. look both ways crossing 1A and meet us in front of the barn. we'll continuously guide tours around the farm as people come and go.
this is what was in your box:
Cucumbers...the variety of cucumbers picked for you this week is called green finger, it has delicate skin (therefore more susceptible to damage) and great taste, add to your salad; cube it, slice it, or shred it and enjoy. Also my favorite food is pickles and there are quick pickling recipes across the internet for pickle veterans or rookies.
Potatoes.....my favorite to grow and to eat. This week you got a mix and match 2 lbs. bag of red white and blue potatoes. with this array of shapes sizes and colors slice them up coat with olive oil salt pepper and herbs lay on cookie sheet and bake at 375 until tender then broil for a couple of minutes for some nice crisp chips
Sweet Peppers lots of different colors and sizes this week we tried to give you guys some good peppers to stuff, a lot of people have been suggesting stuffed peppers for dinner entrees. Roasting sweet peppers is still a great suggestion. Roasted peppers can be a wonderful flavoring for a hummus or feta spread.
Basil. This is probably the last week for basil.
Shallots. Shallots can be such a magic ingredient. A fine dice for salad dressings and homemade mayonaise is key. i'd suggest googling shallot vinaigrette. A homemade mayo would be good on a potato salad or in deviled eggs. I have a Southeastern Asian soup recipe that calls for dry roasted shallots - which is done in their skins on a hot dry cast iron skillet, blackening the outsides until they are tender and pop out of their skins. This tasty little product could be thrown in a fancy sandwich, in an omelet, on a pizza.
Carrots. Big Tasty Carrots! Raw is super. Shredded on a salad is super. As the base for a bolognese they are perfect. Roasted carrots are delicious - the old cookie sheet in the oven idea. I'd peel and slice the carrots, perhaps on a bias so there are more substantial pieces, toss on the sheet with olive oil, salt, pepper, and maybe some fresh herbs. 400 or so - Flip once with a spatula. when fork tender - voila! there are also nice ideas for sauteed carrots with honey ginger glazes and whatnot. matchstick sized pieces are nice to put in a stir fry - get crazy with your kitchen knife skills! if you're really good try sushi. and what about carrot cake? or muffins. cupcakes.
lettuce. wash, spin, serve. try making a dressing with the shallot! cucumbers, sweet peppers, and shredded carrot is a pretty nice salad. crumbled feta on top is a nice touch. greek salad wrap is a good lunch. consider quick pickling your hungarian hots and roasting your peppers to really go the extra mile!
summer squash. these crops are on their way out. we hope you enjoy these delicate little guys. same as usual.
hot peppers. Lime green Hungarian Hot Wax and a new one, Habanero - crumpled little flourescent orange. very hot!!! If you cut it up, wash your hands afterwards, or if you want wear gloves or a sandwich bag on your hands to avoid the very hot oils that you must never touch to your eyes or sensitive skin parts. perfect for a hot fresh salsa. great for homemade hot sauce - the sauce could be balanced by sweet carrots and sweet peppers. i usually add some tomatoes and lots of vinegar. I'm sure the interweb is full of great recipes. Al Forno makes their own habanero sausage that is roasted with littleneck clams, onions, white wine, tomato and a little butter. What a broth! Hot and delicious. served with rich mashed potatoes for balance. Here are two recipes that a great farmstand shopper emailed to me:
Jerk Chicken Marinade
Jerk Marinade
1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons black pepper
1 1/2teaspoons ground sage
¾ teaspoon ground nutmeg
¾teaspoon ground cinnamon
2cloves garlic, minced
1teaspoon ground ginger
1/2teaspoon grated fresh ginger
1 tablespoon brown sugar or molasses
¼ cup soy sauce
¼ cup olive oil
¾ cup white vinegar
½ cup orange juice
Juice of 1 lime
1 habanero pepper, seeded if desired to reduce heat
3 scallions, roughly chopped
2 medium white onions (1 cup), roughly chopped
Place all ingredients in a blender and puree.
I put this in a ziploc with 3 or so pounds of chicken cut into bite size pieces for overnight, then grill.
PICKLED PEPPERS
1 lb peppers (seeded and cut into rings - I mix hot and sweet)
2 large shallots (sliced and separated into rings)
2 cups white wine vinegar (I actually used regular white last time and it was fine)
1/2 cup sugar
3 tblsps water
5 sprigs of thyme
2 garlic cloves sliced
1/4 teasp dried crushed red pepper
pinch of coarse salt
Bring above 6 ingredients to boil and pour over peppers/shallots in bowl. Cover the bowl for 5 mins, then let cool to room temp. Transfer to quart jar and refrigerate 4 hours.
Enjoy...they are both easy and very good...
melons. no one complained about the melon in last week's box. i really am curious! But I hope they were all fine and you got to try a watermelon this week. Maybe next year will be the killer melon season.
soy beans. lots of positive feedback. good nutty taste, right? this should be the last week for fresh soybeans. it's like the peanut of fresh vegetables.
Folks! We love having such a happy band of members. You are all so pleasant to see each week. Thank you for your support and dedication to eating your veggies. I have been hearing lots of tales of summer goodness put up for winter meals. One member told me today she just bought a freezer! As usual, the tales of children loving to eat fresh organic veggies always warms my heart, too. Go real carrots!
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