August 28, 2018

Baked Acorn Squash

This dish can certainly serve as a side dish on your table - or star as the dessert! 

Ingredients:

  • 1 Acorn Squash

  • 1 Tbsp Butter or Coconut Oil

  • 2 Tbsp Brown Sugar (optional)

  • 2 tsp Maple Syrup

  • Sea Salt

Directions:

  1. Preheat the oven to 400F

  2. Use a large, sharp, knife to slice the acorn squash in half from step to tip. Use a spoon to scrape out the seeds and stringy center of the squash, then use a knife to score the insides in a cross hatch pattern. 

  3. Place the squash cut-side up in a baking dish, with 1/2 inch of water in the bottom. Spread the butter or coconut oil over both cut sides. Sprinkle with a tiny dash of salt, dribble with maple syrup, and drop the brown sugar into the center (if using).

  4. Bake in the oven for 60-90 minutes, until squash is fork tender and tops are slightly browned. Remove and let cool before serving.

August 28, 2018

Black Eyed Peas with Stewed Tomatoes

This recipes was adapted from the one by Tyler Florence. If you're using dried black-eyed peas instead of fresh, simply soak them in cold water overnight OR bring dried peas covered in 2 inches of water to a boil in a pot, then reduce heat and simmer for 2 minutes before removing from heat and let them soak, covered, for 1 hour.

Ingredients:

  • 1 lb of Black-Eyed Peas

  • 1 1/2 lbs of whole Tomatoes, peeled

  • 2 TBSP Extra Virgin Olive Oil

  • 1 medium Onion, chopped

  • 2 Garlic cloves, minced

  • 1 ham hock

  • 2 quarts Chicken Stock

  • Salt & Freshly Ground Pepper

Directions:

  1. Crush the tomatoes by hand into a medium sauce pan with 1/2cup of water. Cook over medium-low heat for 30 minutes, stirring frequently to avoid burning, until liquid has evaporated and tomatoes are thickened.

  2. In a large, heavy-bottomed pot, heat olive oil over medium heat. Add in the onion, garlic, and ham hock and cook until onions are soft and translucent....

August 28, 2018


French Tomato Tart

This is a rustic tart, you can make it using a tart pan or just free form it like a pizza on a baking pan. Have fun with different herb combinations, or even replace the mustard with pesto or another sauce of the same consistency!

Ingredients:

  • Dough:

    • 1 ½ cups of Flour

    • 4 ½ TBSP of COLD butter, cut into small chunks

    • ½ tsp of Salt

    • 1 large Egg

    • 2-3 Tbsp of COLD water

  • Fililng:

    • Dijon or Whole—Grain Mustard

    • 2-3 Large, ripe tomatoes

    • 2 Tbsp of Olive Oil

    • Salt &Freshly Ground Pepper

    • 2 Tbsp of freshly chopped herbs (thyme, basil, chives, etc.)

    • 8 oz of Goat Cheese

    • ½ Tbsp of Honey (optional)

Directions:

  1. In a mixing bowl, mix together the flour and salt. Add the butter and use a pastry blender or your hands to break it into the flour until it is crumbly, like cornmeal. (You can also do this in a food processor, pulsing it in 2 second bursts).

  2. Beat the egg with 2...

August 28, 2018

For Week #14 of the 2018 FACSAP Harvest, we anticipate the following this Thursday, August 30:

BLENHEIM ORGANIC GARDENS – Lawrence & Becky Latané

  • Black-Eyed Peas

  • Cherry Tomatoes

GREEN THUMB GROWERS – Tom Miller

  •     Green Beans (OR Purple Hulled Beans from Hartland Natural Farm)

DOWNTOWN GREENS YOUTH FARM PROGRAM – Jennifer Gron

  • Assorted Basils

  • Hot Peppers

GUERRA FARM – José Antonio Guerra Martinez

  • Big Mama Tomatoes

  • Acorn Squash

HARTLAND NATURAL FARM – Jamie Whitaker

  • Large variety slicing Tomatoes

  • Assorted sweet peppers

  • Garlic

  • Purple Hull Peas (shelling beans)  (OR Green Bean from Green Thumb Growers)

ROCK RUN CREEK FARM – Francis Ngoh

This week I will have available for direct purchase Shiitake mushrooms and okra. I do not have enough of either item to include in the share so will make these items available as «Extra» for anyone wishing to have them.  : - )

«SIDE SHARES»

  • GLUTEN-FREE BREAD SHARE #2 NOW AVAILABLE from...

August 14, 2018

For Week #13 of the 2018 FACSAP Harvest, we anticipate the following this Thursday, August 16:

BLENHEIM ORGANIC GARDENS – Lawrence & Becky Latané

  • Tomatoes

  • Pears --an old-fashioned variety (they are still green and hard, but need to be picked this way so they can ripen).

Thanks.  Another day and another downpour here!

DOWNTOWN GREENS YOUTH FARM PROGRAM – Jennifer Gron

  • The Youth Farm Program hopes to deliver assorted basils, hot peppers, and ground cherries this week. 

We are hosting our first week-long day camp program based in the garden this week and are excited to welcome 5 new children into the garden.  They are spending their mornings doing nature crafts and garden-themed activities, and taking home lots of fresh veggies to share with their families.  

GUERRA FARM – José Antonio Guerra Martinez

  • Big Mama Tomatoes

  • Swiss Chard

  • Zucchini

ROCK RUN CREEK FARM – Francis Ngoh

  • Fingerling Potatoes, mixed variety

August 8, 2018

For twenty years FACSAP has worked to grow a community to connect people, farmers and organic produce. We are writing today to ask you to donate to help us to continue to grow that community.

This year FACSAP has partnered with “The Table,” a market-style pantry of St. George’s Episcopal Church, to bring fresh, organic produce to the residents of Hazel Hill. This diverse neighborhood is based in the affordable housing apartment complex next to our weekly harvest distribution point. Funded entirely by donations, each Hazel Hill share costs on average $8.50 a week.

As you may have seen from the number of people lining up at 7 pm after the FACSAP member distribution has finished, the need at Hazel Hill is great. The number of residents we serve each week has more than doubled from 20 the first week, to more than 40 last week.

Your donation of $34 will fund a four-week share for a Hazel Hill resident. $68 will fund an eight-week share. Please consider donating today and help us serve the Haze...

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