October 24, 2017
by Admin
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What to Expect – Week #20, Season 21

Please keep in mind that the harvest is subject to change based upon weather and crop conditions (we want to make sure you get the best stuff!), but this is our farmer’s best educated guess as to what they’ll be harvesting for us this Thursday.

  • Seminole and Acorn Squash
  • Green Beans (possible, but not definite)
  • Bell Peppers
  • Potatoes
  • Hot Peppers
  • Chard
  • Salad Mix
  • Potatoes
  • Garlic
  • Golden Delicious Apples
  • Arugula

October 4, 2017
by Admin
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Oven Roasted Tomato Soup

Oven-Roasted Tomato Soup

Use the last of our Summer tomatoes to make a wonderful Fall soup! Original recipe from fooodnetwork.com

 Ingredients:

  • 5 pounds tomatoes
  • ¼ cup Olive Oil plus 2 Tbsp
  • 1 Tbsp Kosher Salt
  • 1 ½ tsp Pepper
  • 2 yellow onions, chopped
  • 6 garlic cloves, minced
  • 2 Tbsp Butter or Olive Oil
  • ¼ tsp crushed red pepper
  • 4 cups basil leaves, packed
  • 1 tsp fresh thyme
  • 4 cups chicken stock or water
  • 1 cup heavy cream (optional)

Directions:

  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or tin foil.
  2. Take 3 pounds of tomatoes (saving 2lbs for later), and halve or quarter them (depending on size). Toss with ¼ cup of Olive Oil, 1 Tbsp salt, and 1 ½ tsp Pepper until well coated. Spread on the prepared baking sheet and roast in the oven for 45 minutes.
  3. Fill a lage (6-8 qt) pot with water and bring to a boil. Using a slotted spoon, gently place the remaining 2lbs of tomatoes in the pot and allow to boil for 1 minute, until the skins begin to crack. Remove the tomatoes and place in a bowl of ice water to cool. Once cooled enough to touch, peel, core, and quarter the tomatoes.
  4. In the same pot (emptied of water), sauté the onions, garlic, and red pepper flakes in 2 Tbsp of Olive Oil and 2 Tbsp of Butter (or Olive Oil) until the onions begin to brown. Add in the peeled & quartered tomatoes, crushing each as you do, along with the basil, thyme, and chicken stock (or water). Add in the oven roasted tomatoes and any liquid from the baking sheet.
  5. Bring to a boil, then simmer, uncovered, for 40 minutes. Using an immersion blender, blend soup until smooth.
  6. If using, slowly stir in 1 cup of heavy cream until the soup is at your desired consistency.
  7. Enjoy!

October 4, 2017
by Admin
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Sweet Potato and Arugula Salad

Sweet Potato and Arugula Salad

A great fall salad, you can substitute scallions for the red onions if you prefer. Original recipe from foodnetwork.com

 Ingredients:

  • 4-6 large sweet potatoes, diced in ½ cubes
  • 1 Tbsp Olive Oil
  • Salt & Pepper, to taste
  • 2 cups arugala
  • ½ a red onion, diced
  • ¼ cup Mayonnaise
  • 2 Tbsp lemon juice
  • 2 Tbsp Parmesan

Directions:

  1. Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper or tin foil.
  2. In a large bowl, toss the diced sweet potatoes with olive oil and salt and pepper until well coated. Spread out on the baking sheet, then place in the middle of the oven to bake for 40 minutes, stirring half way through. Remove from oven and let cool completely.
  3. In a small bowl, whisk together mayonnaise, lemon juice, and parmesan, and season with salt and pepper to taste.
  4. In a large bowl, toss together the sweet potatoes, arugula, and diced red onion. Drizzle in dressing and toss until well combined, then enjoy!

October 4, 2017
by Admin
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What to Expect – Week #19, Season 21

  • Sweet Potatoes
  • Arugula
  • Potatoes
  • Peppers
  • Tomatoes
  • Chard
  • Green Beans
  • Sweet Potatoes or Winter Squash
  • Lemongrass
Please keep in mind that the harvest is subject to change based upon weather and crop conditions (we want to make sure you get the best stuff!), but this is our farmer’s best educated guess as to what they’ll be harvesting for us this Thursday.

September 26, 2017
by Admin
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What to Expect – Week #18, Season 21

Our Community Potluck is this week, same time and place as pick-up!! We’re nearing the end of the season (almost, but not quite), and wanted to get in one last gathering before the time change makes it darker sooner. So bring a bag – and a dish, we’d love to have you stay for a bit!

  • Sweet Potatoes
  • Okra (large shares only this week)
  • Potatoes
  • Salad mix
  • Tomatoes
  • Sweet peppers
  • Hot Peppers
  • Green Beans

Jose does have the kidney bean bundles we had last week for sale if anyone would like to order $5 per large bundle. See our Additional Produce page for how to order directly from him for pick up on Thursday. We opted to order green beans instead for the shares because of mixed member thoughts on our FB Group Page on them as well as the mess factor since we have potluck this week.  They may be back on the menu next week though!

  • Arugula and/or chard

Please keep in mind that the harvest is subject to change based upon weather and crop conditions (we want to make sure you get the best stuff!), but this is our farmer’s best educated guess as to what they’ll be harvesting for us this Thursday.

September 22, 2017
by Admin
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Roasted Butternut Squash with a Cider Vinaigrette

Roasted Butternut Squash with a Cider Vinaigrette

Original recipe from www.realsimple.com

Ingredients:

  • 3 small Butternut Squash
  • 8 Shallots, cut into wedges
  • 4 Tbsp olive oil
  • Salt & Pepper, to taste
  • 2 cup CSA Apple Juice (or cider, if store-bought)
  • 2 Tbsp Cider Vinegar
  • 2 Tbsp whole-grain Mustard
  • 1/4cup flat leaf parsley, chopped

Directions:

  1. Heat oven to 375° F.
  2. Peel the butternut squash, cut in half to scrape out the seeds, and slice in 1/2in pieces. Peel the shallots and cut into 1/2in wedges. Toss with 2 Tbsp of olive oil, along with 1tsp salt and pepper.
  3. Spread out the squash and shallot slices on two rimmed baking sheets, lined with tin foil. Divide the squash and shallots among 2 large rimmed baking sheets. Roast in the oven for 25 minutes, then flip slices over and roast another 25 minutes, until golden brown.
  4. While the squash is roasting, simmer the cider in a small saucepan until reduced to 1/2 cup, 20-30minutes, then cool for 5 minutes. Whisk in the vinegar, mustard, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
  5. When serving the squash and shallots, drizzle with the vinaigrette.

September 22, 2017
by Admin
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Hull Peas with Stewed Tomatoes

Hull Peas with Stewed Tomatoes

This recipe works well with most hulled or shelled peas such as Purple Hull Peas, Black-Eyed Peas, etc. If you are using dried peas instead of fresh, simply soak them overnight or boil them for 2 minutes over high heat and then for 1 hour before using.

Ingredients:

  • 1 pound fresh hulled Peas
  • 3 lbs Tomatoes, peeled and cored
  • 2 Tbsp Olive Oil
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 Ham Hock (optional)
  • 2 quarts Chicken Stock or Water
  • Salt & Pepper, to taste

Directions:

  1. Crush the cored and peeled tomatoes by hand into a small saucepan, then add 1/2 cup of water and cook over medium-low heat for 45minutes or until the tomatoes are thick and the water has evaporated, stirring frequently to avoid scorching.
  2. In a large, heavy-bottomed pot, heat the olive oil over medium heat and add in onion, garlic, and ham hock (if using). Saute until onions are soft and translucent. Add in the peas and chicken stock (or water), cover, and cook for 30minutes or until the peas are tender.
  3. Remove ham hock, and stir in tomatoes and salt & pepper to taste, mixing until well combined. Serve warm.

September 20, 2017
by Admin
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What to Expect: Week 17, Season 21

Rock Run Creek Farm:
  • Shiitake Mushrooms
  • Sweet Peppers
  • Fresh Beans
  • Corn
  • Salad
  • Winter Squash
  • Lemongrass
  • Apple Juice

Blenheim Organic Gardens:

  • Bell Peppers

Please keep in mind that the harvest is subject to change based upon weather and crop conditions (we want to make sure you get the best stuff!), but this is our farmer’s best educated guess as to what they’ll be harvesting for us this Thursday.

September 17, 2017
by Admin
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Red Beet Salad (German)

Red Beet Salad (German)

[Source: German Cookery, by Elizabeth Schuler]

Ingredients:

  • 1 lb. red beets
  • 4 tbls. vinegar
  • 4 tbls. water
  • 2 tsp. caraway seeds
  • 1 small onion, chopped
  • 1 tsp. cloves, ground
  • 1 bay leaf
  • salt and pepper
  • 3-4 tbls. olive oil

Directions:

  1. Scrub beets and cook in salted water until tender.
  2. Dip in cold water, peel and slice thinly.
  3. From the other ingredients, prepare a marinade, smoothing it out with oil to taste. Pour marinade over beets and let soak for several hours.  Serves 4.

September 17, 2017
by Admin
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Red Beet Salad (Greek)

Red Beet Salad (Greek)

Beet salad is a popular Greek summer dish. Served with good Feta cheese and some fresh crusty bread, it can become an entire  meal. Greek beet salad is a fantastic choice for take-to-work lunch and summer picnics too [Source: http://thegreekvegan.com/greek-beet-salad-pantzaria-salata/]

Ingredients:

  • 2 large beets (softball sized) / about 4 cups chopped
  • 2 tbls (3-4 large cloves) very, very finely minced garlic
  • 2 tbls finely chopped fresh mint
  • 1 tbls finely chopped fresh parsley
  • 1 1/2 tsp coriander seeds (grind fine) or 1 tsp ground coriander
  • 1 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • 3 tbls excellent quality Greek olive oil
  • 2 tbls good quality red wine vinegar

Directions:

  1. Boil beets in a large pot of water for approx. 1 hour until easily pierced with a fork. Make sure they are covered with water the entire cooking time!  Let them cool in their own cooking liquid if you have the time.
  2. Once cooled, chop beets as desired and transfer to large mixing bowl.
  3. Add the remaining ingredients and GENTLY stir to combine completely. Take your time and don’t rush this step.
  4. Serve immediately or keep covered in the refrigerator for up to 5 days. They are wonderful the next day especially as the herbs and spices have had time to all come together.