RECIPE: Leek and Goat Cheese Galette

From Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:
Galette Dough:
2 cups all-purpose or whole-wheat pastry flour
1/2 tsp salt
1 tbsp sugar
12 tbsp cold, unsalted butter cut into small pieces
1/3 to 1/2 cup ice water as needed

Galette:
6 large leeks, including an inch of the green
3 tbsp butter
1 tsp chopped thyme
1/2 cup dry white wine
1/2 cup cream or creme fraiche
Salt and freshly milled pepper
1 egg, beaten
3 tbsp chopped parsley or 1 tbsp chopped tarragon
1/2 to 1 cup soft goat cheese to taste, about 4 ounces

Procedure:
Galette Dough:
Mix the flour, salt and sugar together in a bowl. Cut in the butter by hand or using a mixer with paddle attachment, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the four mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 minutes if the butter feels soft.

Galette:
1. Thinly slice and wash the leeks. You should have about 6 cups.

2. Melt the butter in a medium skillet. Add the leeks, thyme, and 1/2 cup water. Stew over medium heat, stirring frequently, until the leeks are tender, about 12 minutes. Add the wine and continue cooking until it's reduced, then add the cream and cook until it just coats the leeks and little liquid remains. Season with salt and plenty of pepper. Let cool 10 minutes, then stir in all but 1 tbsp of the beaten egg and 2 tbsp of the parsley.

3. Preheat the oven to 400F. Roll out the dough for one large or six individual galettes. Spread the leek mixture on top, leaving a 2" border around the edge. Crumble the cheese over the top then fold the dough over the filling. (The galette may be only partially covered.) Brush with the reserved egg and bake until the crust is browned, 25-30 minutes. Remove, scatter remaining parsley over the top, and serve.

Notes: If you bake the galette on the bottom of a sheet pan turned upside down, when it's done it's easy to slide onto a serving plate.

Submitted by Ann Tilley

RECIPE: Raw Kale, Chard & Carrot Salad with Parmesan

Ingredients:

1/2 bunch kale, ribs removed

1/2 bunch chard, ribs removed

2 carrots, sliced into matchsticks

2 green onions, finely diced

2 garlic cloves, finely chopped

1/4 cup finely grated parmesan cheese + extra for garnish

1/3 cup extra virgin olive oil, more for garnish

Freshly squeezed juice of 1 lemon

Large pinch kosher salt

Freshly ground black pepper, to taste

Procedure:

1. Roll kale and chard leaves into cigar shapes and cut them into thin strips. Then cut them the opposite way so that you have small bits of greens. Put into a large bowl. Add the carrots and green onions and toss so that everything is well combined.

2. In a small jar, add in the garlic, cheese, olive oil, lemon juice, salt and a lot of freshly ground pepper. Give everything a good shake and pour over the salad, tossing well so that every bit is coated. Serve with additional cheese.

Submitted by Stephanie Leonard

RECIPE: Moroccan Carrot Dip

Yield: 4 – 6 servings

Ingredients:

1 lb carrots, peeled and chopped into large pieces

1 clove garlic, peeled and left whole

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 pinch cayenne pepper

sea salt, to taste

1 Tbsp honey

2 Tbsp fresh lemon juice

3 Tbsp virgin olive oil

2 Tbsp seedless green olives (whole or chopped) [optional]

2 Tbsp fresh cilantro leaves [optional]

4-6 rounds flat bread or pita pocket bread

Procedure:

1. Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft. Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.

2. Place carrots and garlic in a food processor and process until smooth. Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and process again. With the machine still running, add the olive oil gradually. Allow to cool.

3. Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves (if using), and serve with lightly warmed flat bread or pita.

Submitted by Stephanie Leonard

RECIPE: Tomato and Onion Salad with Tahini Dressing

From The New York Times DIner's Journal by Mark Bittman

Ingredients:
1 medium red or white onion, peeled and diced
Salt and pepper to taste
1/2 garlic clove, peeled and minced, or to taste
1/3 cup tahini paste
1/2 teaspoon ground cumin
2 tablespoons fresh lemon juice, or more to taste
4 medium tomatoes, cored and chopped
1/2 cup fresh parsley leaves, chopped

Procedure:

1. Soak onion in salted cold water while preparing other ingredients, about 30 minutes.

2. Whisk or blend together garlic, tahini and cumin, and add lemon juice; the mixture will become very thick. Thin with hot water, a tablespoon at a time, just so the mixture can be spooned. (It will thin further when tossed with tomatoes.) Season to taste with salt and pepper.

3. Toss onion, tomatoes and parsley with dressing. Taste, adjust the seasonings and serve.

Submitted by Vicki Boyne

FARM NEWS 8.29.10

Hi Folks,Some crop notes:

So we can say it's been a pretty good tomato year, but I can also see the vines succumbing to the hundreds of different diseases to which they are prone. Sure, we could spray them with fungicides,(organic), but then we'd have to harvest and eat all that freshly applied copper. Maybe to gain one more week of harvest. No thanks! We'll see how many weeks we can pick decent fruit. My guess is two more weeks, one decent, one of saucers...
The eggplants are recharging after all our earlier pickings. The plants look good, we just have to wait for sizing up of fruit.
The peppers are in full swing, many of them turning a nice ripe red without rotting. A true feat in New England!
The potatoes have been decent, just be sure to cut off any green spots where they were exposed to sunshine. We're probably halfway through that crop (I prefer giving it out early, rather than send you #25 all at once in the fall.)
The leeks and onions are a "bumper crop" like I've never seen before. Rare to see quality and quantity team up so aggressively...
The garlic is a crop failure, (we call it a crop failure so as not to blame the farmer!) the weeds got ahead of us and the bulbs are small. We'll try planting it in biodegradable mulch next season, as this is supposed to help a ton with the weeds. What garlic we did harvest we'll need for seed when we plant in October.
The melon season comes to an abrupt end, thanks to the crows and deer. Melons, what a sweet mess.
More beets are on the way, the latest round is just now sizing up. We've planted lots for fall harvest...
The fall carrots look good, we'll probably start in on them mid to end of september. It looks like a potential bumper crop. The carrots we're eating now are the tail end of the spring sowing. Still pretty good but losing their sweetness. Mostly for cooking, but still worth using...
Fall cabbages and brussell's sprouts look good, potentially very abundant. They're in a wet field, which is a blessing in a dry season. Continued dryness will actually help these crops become bumper crops.
Rutabegas and Purple Globe Top turnips look good, as do the parsnips. Lots of roots soon to come, we're just waiting for size and a touch of frost for sweetness. Frost????
Kale, Chard, Salad Mix, Spinach, all looks abundant for the coming months. We've finally got a good system for growing consistent salad mix. It takes a lot of handweeding but it's pretty reliable. So expect lots of salad!
Broccoli, a fickle crop, looks unpredictable, as usual. You should see plenty in your share from now and into October.
Winter squash, ripening early, and very abundant. I took a peak at the squash field last week and it looks like lots of delicata, acorn, and butternuts. We'll probably start giving it out mid September, depending on how our zucchini and cucumbers hold up.

RECIPE: Chocolate Zucchini Cake

Ingredients:

½ cup good quality cocoa ½ tsp salt

½ cup vegetable oil 1 TBSP lemon juice

½ cup butter, room temperature ½ cup milk

1-¾ cups sugar 2-½ cups flour

2 eggs 2 cups grated zucchini

1 tsp pure vanilla ¼ cup chopped nuts

1 tsp baking soda ¼ cup brown sugar

½ tsp baking powder ¼ cup chocolate chips

Procedure:

1. Preheat oven to 350

2. Combine cocoa, vegetable oil, butter, sugar, eggs, and pure vanilla in a large bowl and mix well. Then add baking soda, baking powder, and salt.

3. In a measuring cup combine lemon juice with milk, let sit a few minutes and then add to batter. Gradually mix in flour, then fold in the grated zucchini.

4. Pour batter into greased 9 x 13 cake pan. Mix chopped nuts, brown sugar, and chocolate chips in a small bowl. Sprinkle this mixture on top of batter. Bake for 30 to 40 minutes.

Submitted by Laura Grund

RECIPE: Eggplant Balls

Ingredients:

3 Tbs olive oil
1-3 minced garlic cloves
1 large eggplant , peeled and diced
1 cup seasoned bread crumbs
1/2 cup chopped parsley
2 beaten eggs
1/2 cup grated Parmesan or Romano cheese
1 Tbs water

Procedure:

1. In a large saucepan, heat the oil and gently saute the garlic until golden brown. Add the eggplant, water and cover. reduce the heat and gently steam until the eggplant is very soft.

2. In a mixing bowl, combine eggplant, breadcrumbs, parsley, eggs and cheese. mix well and let stand at least 20 minutes. Form into balls and fry on all sides in the olive oil OR place balls on a greased pan and bake at 325 degrees for 30 minutes.

Submitted by Laura Grund

RECIPES: Leek and Potato Soup

From Deborah Madison's Vegetarian Cooking for Everyone

Ingredients:

3 large or 6 medium leeks, white parts only, finely chopped

1 1/2 pounds potatoes (Yellow Finn, Yukon Gold or boiling recommended), scrubbed well, quartered and thinly sliced

2 tablespoons butter

Salt and pepper

Milk or water to thin the soup, if needed

Procedure:

1. Melt butter in a wide soup pot, then add the leeks and potatoes and cook over low heat, covered for 10 minutes.

2. Add 7 cups water and 1 1/2 teaspoons salt and bring to a boil.

3. Lower the heat and simmer, partially covered, until the potatoes are soft to the point of falling apart, about 35 minutes.

4. Press a few against the side of the pan to break them up and give the soup body. If needed, thin the soup with milk and heat through. Taste for salt, season for pepper and serve.

Variation: Creamed Leek and Potato Soup Pass the soup through a food mill. Thin with milk or water if needed, then add ¼ to ½ cup cream. Serve hot or chilled with finely chopped chives and parsley or chervil. Chilled, it becomes vichyssoise.

Submitted by Ann Tilley

RECIPE: Spaghetti with Olive Oil, Garlic, and Zucchini

Adapted from Michael Chiarello

Ingredients:

3/4 pound whole-wheat dried spaghetti

3/4 pound zucchini

1/4 cup evoo

2 tbsp garlic, minced

3/4 tsp crushed red pepper flakes

1/2 cup fresh basil leaves, coarsely chopped

1/4 cup Parmigiano-Reggiano, grated

Procedure:

1. Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente according to package instructions, about 8-10 minutes. When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water.

2. Meanwhile, cut the zucchini with the fine French-fry cutter on a mandoline, or on a mandoline into thin sheets and then julienned by hand into thin zucchini strings. If you don't have a mandoline, cut zucchini by hand into the longest, finest julienne you can manage. Add zucchini to a large mixing or serving bowl.

3. Heat evoo in a small skillet over medium heat until hot. Add the garlic and saute briefly until garlic begins turning golden, about 30 seconds to 1 minute. Add the red pepper flakes. Quickly mix in the basil and remove from the heat.

4. Add the hot pasta to the zucchini in the serving bowl. Add garlic-basil oil and 1/4 cup Parmigiano-Reggiano. Toss well, adding reserved pasta cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper, as needed.

5. Serve hot with additional Parm-Reg and additional basil cut into a fine chiffonade, if desired.

Submitted by Vicki Boyne

RECIPE: Kale Chips

Ingredients:

10 large kale leaves, rinsed, dried, center ribs and stems removed, and cut into 2-inch pieces

1 tbsp evoo

sea salt

spices (we used a mix of coriander and cayenne on one batch, and smoked paprika on another)

Procedure:

Preheat oven to 300 degrees F. Toss kale with oil in a large bowl. Spread kale out on two large rimmed baking sheets. Sprinkle with salt and whatever spices you desire. Bake until crisp, about 20 minutes. Don't overcook or the kale will become bitter.

Serve warm, or cool.

Submitted by Vicki Boyne

FARM NEWS 8.22.10

In the next few weeks things will start to change dramatically at the farm. As always the crew will continue to seed, transplant, cultivate, hand weed and harvest. But now we will also begin the process of closing up ground for the season. Fields where crops have already been harvested will be plowed. We'll be spreading compost on them and then seeding them with cover crops. Cover crops are plants that we don't plan on harvesting but instead will grow to be incorporated back into the soil to increase the organic matter and nutrients. Cover crops like vetch, peas and other legumes help add nitrogen to the soil. We tend to use a mixture of vetch and triticale (related to wheat and rye). Cover crops also protect the soil during the harsh winter months. Bare ground can erode in the elements and valuable nutrients can be lost in the process. Cover cropping is an art unto itself, just like many of the other facets of farming - cultivation, agronomy, pasture management, etc. It is just one of the balls that we juggle a this hectic time of the year. Meanwhile the bounty keeps coming in.

This week's harvest:

tomatoes, peppers, eggplants, carrots, onions, leeks, celery, lettuce, zucchini, basil, potaoes, collards, melons.

ADVOCACY: CSA Conference This December

Hazon CSA Conference
December 9-12, 2010
Isabella Freedman Jewish Retreat Center, Falls Village, CT

This conference is open to anyone who is a member of a Community-Supported Agriculture Program – you don’t have to be Jewish, nor do you have to be a member of a Hazon CSA to attend. Isabella Freedman is in the same area of Connecticut as Chubby Bunny Farm and is the site of Adamah, our goat cheese supplier.

In this weekend of learning and celebration, you will:

• Meet other CSA members from across North America

• Learn about the issues that affect our food system – from food policy and sustainable agriculture, to personal health and social justice

• Get excited about new ideas to bring back to your CSA, including cooking demos, program possibilities, tips for adding special shares like meat or cheese, and more.

• Enjoy a relaxing Shabbat and celebrate a season of good food at the Isabella Freedman Jewish Retreat center

Register here.

ADVOCACY: Commit to Eating Locally This September: Join the NY Locavore Challenge

Ever wanted to conduct your own “Animal, Vegetable, Miracle” experiment? Here’s your chance! Join the Northeast Organic Farming Association of New York’s (NOFA-NY) Locavore Challenge this September and pledge to only eat locally and sustainably produced food for a day, a week, or an entire month.

How local is “local”?

According to the Challenge rules, all foods must be produced within 250 miles of where you live. Don’t worry, you won’t have to give up your morning coffee fix: The kind folks at NOFA-NY allow you to choose up to five ingredients that can’t be sourced locally, but that you absolutely can’t live without.

Where do I find that much local food in New York City?

Chubby Bunny, of course! Also, once you register to participate in the challenge for at least a week (and pay a nominal fee), NOFA-NY will send you a resource packet that includes a listing of in-season foods, suggested pantry items/shopping list, sample menu plans, and featured recipes from local chefs. You will also receive a directory of local farmer’s markets, co-ops, participating grocery stores and restaurants, and a copy of the 2010 Organic Food Guide.

NOFA-NY will be available for phone and email support throughout the month, and will be actively blogging and tweeting recipes and meal suggestions for participants.

How do I register?

Click here to sign up and learn more about the challenge.

RECIPE: Fennel Mashed Potatoes

From Bon Appetit, February 2006

Ingredients:
2 tablespoons (1/4 stick) butter
1 fennel bulb, trimmed, quartered, cored, thinly sliced crosswise
1/2 teaspoon fennel seeds, crushed
2 1/2 pounds russet potatoes or Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 cup (or more) half and half

Procedure:

1. Melt butter in heavy large skillet over medium heat. Add sliced fennel bulb and crushed fennel seeds and stir to coat. Sprinkle with salt and pepper. Reduce heat to low, cover, and cook until fennel is tender but not brown, stirring often, about 20 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)

2. Place potatoes in large saucepan. Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan; cook over medium heat until no liquid remains. Mash potatoes.

3. Add 1 cup half and half to fennel mixture and bring to simmer. Working in 2 batches, add fennel mixture to potatoes; stir to combine. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Re-warm over medium heat, adding more half and half as needed if dry.)

Submitted by Vicki Boyne

RECIPE: Summer Caprese Salad

From Molto Gusto: Easy Italian Cooking By Mario Batali and Mark Ladner

Ingredients:

10 oz. fresh mozzarella (I used burrata)

1 1/2 lbs. assorted ripe tomatoes

2 tbsp champagne vinegar

6 tbsp evoo

1 cup mixed fresh basil leaves

Maldon or other flaky sea salt

Procedure:

1. With a sharp knife, cut the mozzarella into 1/2-inch thick slices. Transfer to a serving platter, reserving any milky liquid from the cheese in a small cup.

2. If using cherry or grape tomatoes, cut them in half; reserve the juices. Core the remaining tomatoes and slice them, reserving the juices. Arrange the tomatoes on the cheese.

3. Whisk the vinegar, reserved tomato juices, any liquid from the mozzarella, and the olive oil together in a small bowl.

4. Tear the basil leaves over the salad. Pour the vinaigrette over it, sprinkle with salt, and serve.

Submitted by Vicki Boyne

RECIPE: Carrot-Wheat Berry Salad

From Cooking Light, December 2003

Serves 8

Ingredients:

½ cup uncooked wheat berries

1 ½ tsp salt, divided

2 lb. carrots, chopped (see NOTE)

½ cup fresh lemon juice

2 tsp ground cumin

2 tsp paprika

¼ tsp ground red pepper

2 garlic cloves, minced

1/3 cup raisins

2 Tbsp extra virgin olive oil

3 Tbsp chopped fresh parsley

2 Tbsp chopped fresh cilantro

Procedure:

1. Place wheat berries and ½ tsp salt in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil. Reduce heat; cook, uncovered, 50 minutes or until the wheat berries are tender. Drain

2. Cook carrots in a large pot of boiling water 2 minutes or until crisp-tender. Remove with a slotted spoon. Rinse with cold water and drain.

3. Combine carrots and wheat berries in a large bowl; add 1 tsp salt, juice, cumin, paprika, pepper, and garlic. Stir in the raisins and oil and toss well to combine. Cover and refrigerate 1 hour or until chilled.

4. Sprinkle with parsley and cilantro before serving.

NOTE: Although the original recipe calls for 2 lb. carrots, I frequently make it with 1 lb and like it just as well. I don’t change the proportions of the other ingredients and there’s a nice balance of grains and vegetables.

Submitted by Lisa Bretherick

RECIPE: Carrot Fennel Soup

Adapted from Gourmet

Serves 6

Ingredients:

2 medium fennel bulbs with fronds

1 pound carrots, quartered lengthwise

1 medium onion, quartered

1 garlic clove

5 tablespoons extra-virgin olive oil, divided

1/2 teaspoon sugar

2 1/2 cups reduced-sodium chicken broth

2 1/2 cups water

Procedure:

1. Preheat oven to 450°F with rack in lowest position.

2. Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/ 4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.

3. Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.

Serve soup sprinkled with reserved fronds.

Submitted by Stephanie Leonard

RECIPE: Zuccini French Toast

From The New York Times Magazine

Adapted from Heather Carlucci-Rodriguez at Print Restaurant in New York.

Serves 6

Ingredients:

3 2/3 cups all-purpose flour

3/4 tablespoon cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1 cup hazelnuts, toasted and skinned

2 2/3 cups granulated sugar

1 1/4 teaspoon salt

1 1/4 teaspoon salt

15 ounces grated zucchini

8 large eggs, divided

1/2 cup corn oil

1 tablespoon vanilla extract

1/2 cup whole milk

2 teaspoons unsalted butter

Maple syrup and fresh berries, for serving.

Procedure:

1. Preheat oven to 350 degrees. Line a 10-by-5-inch loaf pan with parchment paper on all sides and mist with cooking spray. Sift the flour, cinnamon, baking soda and baking powder together into a large bowl.

2. Pulse the hazelnuts in a food processor until finely chopped. Place in a medium bowl. Add the sugar, salt, zucchini, 4 eggs, oil and vanilla. Stir with a spatula until combined. Add to flour mixture and stir until no flour pockets remain. Pour into pan and bake in the middle of the oven until a skewer poked into the middle comes out clean, about 1 hour 40 minutes, rotating halfway through. Place on a cooling rack and let cool in pan for 20 minutes, then remove from pan to cool completely.

3. Slice into ½-inch-thick slices. Cut each slice diagonally to form triangles. In a large, shallow dish, whisk together 4 eggs and milk. Immerse slices in mixture and soak for 1 minute. In a large sauté pan, melt 1 teaspoon butter over medium heat. Add half of the slices. Cook until browned, about 3 minutes, then flip and brown for 3 minutes. Repeat with remaining slices. Serve with maple syrup and berries.

FARM NEWS 8.15.10

We hope everyone is enjoying the bounty of summer. The shares have been hearty with all the heat loving crops coming in now with this dry, mostly warm weather. If you think you're swamped with veggies now, try to think about February.... What will you be eating then and wouldn't it be nice to have a little taste of the summer tucked away? We love to hear from folks in the winter who tell us they are still eating their Chubby Bunny veggies. I know it is hard to find the time to put up food for the winter but here are a few ideas.

Of course you could go the canning route and put up all matter of pickles, preserves, salsa and other sauces and if you do, kudos to you! Here are some suggestions for things that freeze well and can be frozen flat in ziploc bags so they can make the most of your freezer space:
- Pesto made with basil or other herbs - there are a whole host of pesto recipes out their using parsley, arugula, mint, cilantro...
- Roasted red peppers or what I like to call melted peppers and leeks. Saute these two together until they are very tender. Use in the winter over pasta, with polenta and sausage or with potatoes or in soups.
- Tender greens - Swiss Chard, fall spinach and other greens like mustard greens and braising mix that will coming out this fall can be blanched and frozen.
- And of course tomatoes freeze really well. With any kind of putting up food try to think ahead as to what you will really use - stewed tomatoes or full on marinara sauce? Also how much time do you have now? If I don't have time I simply chop the tomatoes and throw them in the bag, skins on and all. Putting up food is a real balancing act - a compromise between what you'll use later and what is practical at this moment. I almost forgot my recent favorite: slow roasted tomatoes: halve your tomatoes and place them on a baking tray. Sprinkle with a little salt, pepper and a drizzle of olive oil. Put in the oven at 325 for a couple hours. These are sweet, carmely and delicious. You can freeze them, but it might be a little hard to resist eating them right away!
One more idea to think about that doesn't take up freezer space and you don't need a canner for - lactofermentation. The traditional way of pickling- packing veggies in a jar (or crock) with a little salt. Natural fermentation occurs and voila - use cabbages and you have sauerkraut, cucumbers and you have pickles. There really are a lot of different veggies you can use - beets, carrots, daikon, green beans.... There are wonderful products out there you can easily find, such as Adamah's but if you're feeling up to it, why not try a batch at home?
Here's the weekly harvest:
lettuce, cukes, zukes, tomatoes, melons, fennel, potatoes, peppers, basil, carrots, leeks, dandelion

RECIPE: Potato and broccoli salad with feta and basil

Serves 4

Ingredients:

6 tbsp extra-virgin olive oil

Zest of 1 lemon, plus 2 tbsp juice

Salt and pepper

¼ onion, peeled and finely chopped

1 lb small new potatoes, scrubbed and diced

3/4 lb broccoli

A big handful of basil leaves

Crumbled feta, to taste

Procedure:

1. In a salad bowl, whisk together the olive oil, lemon zest and juice, plus some salt and pepper. Stir in the onion.

2. Halve the potatoes and separate the broccoli florets from the stalks. Slice the stalks across into circles. Cook the potatoes in a large saucepan of boiling salted water for about 10 minutes, or until easily pierced, then add the broccoli and simmer for 2 minutes more.

3. Drain thoroughly and add to the dressing, tossing well. Leave for 10 minutes to soak up the flavours; add the basil and feta just before serving

RECIPE: Summer Vegetable Stir-Fry with Couscous

• From Bon Appetit, August 2003
• Serves 4
• 
  
• Ingredients:
• 2 cups diced peeled eggplant
• 1 1/2 teaspoons salt

• 1 1/2 cups water
• 1 cup couscous
• 2 1/2 tablespoons canola oil
• 2 1/2 tablespoons red wine vinegar
• 1 cup diced peeled carrots
• 1 cup diced zucchini
• 1 cup diced yellow crookneck squash
• 1 cup small broccoli florets
• 1 cup diced red bell pepper
• 1/2 cup diced red onion
• 2 garlic cloves, minced
• 4 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint
• 2 tablespoons pine nuts, toasted

Procedure:

1. Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry.

2. Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in large saucepan. Stir in couscous. Remove from heat. Cover; let stand 10 minutes. Uncover; fluff with fork.

3. Whisk 1 1/2 tablespoons oil and vinegar in small bowl. Heat 1 tablespoon oil in wok or large nonstick skillet over medium-high heat. Add eggplant and carrots; stir-fry 3 minutes. Add zucchini and next 5 ingredients; stir-fry until vegetables are crisp-tender, about 2 minutes. Add couscous and vinegar mixture; stir-fry 1 minute. Stir in basil and mint. Season with salt and pepper. Sprinkle with pine nuts.

RECIPE: Plum Refrigerator Jam

Adapted from America’s Test Kitchen Family Cookbook

Ingredients:

1 pound plums (2– 2½ cups pitted and sliced very thin)

¾ cup sugar

2 Tbsps. fresh lemon juice

Procedure:

1. Set a small plate or bowl in the freezer.

2. Simmer the plums, sugar, and lemon juice in a 12-inch skillet (non-stick if you have one) over medium heat until the mixture begins to look syrupy, about 10 minutes (if the plums are juicy,

could be a bit longer.)

3. Remove the skillet from the heat and spoon ½ teaspoon of the fruit mixture onto the plate that was in the freezer. Let sit for 30 seconds. Tip the plate to one side; the jam should move only slightly. If the mixture is too fluid and runs to the side of the plate, return the skillet to the heat and continue to cook until the mixture looks thicker – test again after 3-4 minutes. The total cooking time will depend on how juicy the fruit is.

4. Once jam is desired consistency, cool to room temperature. The jam can be refrigerated in an airtight container for 2 weeks.

NOTES: Plums may be peeled if you prefer. To make Peach Refrigerator Jam, use 1 lb. peeled peaches, sliced very thin.

Submitted by Lisa Bretherick

RECIPE: Onion Marmalade

From Farmhouse Cookbook

Makes 2 pints

Ingredients:

1 stick unsalted butter

2 pounds onions (4 large or 6 medium)

1 tsp. salt

½ tsp fresh-ground black pepper

½ cup sugar

2 tbsp. dry sherry (or white wine)

¼ cup good-quality red wine vinegar

1 cup rich red wine, such as a zinfandel

¼ cup mild honey

½ cup chopped dried pitted prunes

Procedure:

1. Peel onions, halve lengthwise, and cut crosswise into ½-inch-thick slices.

2. Melt the butter in a large skillet over medium heat. When it foams, add the onions and stir until they are thoroughly coated with butter. Sprinkle them with the salt and pepper, reduce the heat to low, and cook, stirring occasionally, until they have turned golden, about 20 minutes

3. Add the remaining ingredients and cook, uncovered, until the mixture is quite thick and very dark, about 1¼ to 1½ hours. Stir the mixture occasionally, and watch it to be sure it doesn’t burn. Season to taste, remove from the heat, and cool to room temperature.

4. Cover and refrigerate; onion marmalade keeps well for an indefinite amount of time in the refrigerator.

NOTES: This is rich and oniony and a great way to use the wonderful onions from the farm. It’s really good as a topping for flatbread pizza with goat cheese and some cooked greens. Also good on burgers or on a toasted cheddar cheese sandwich.

Submitted by Lisa Bretherick

RECIPE: Whole Wheat Penne Rigate with Zucchini & Ricotta

Ingredients:

kosher salt

1/2 cup fresh ricotta (I used a very nice part-skim ricotta)

1 tsp lemon zest

3 tbsp evoo

1/4 cup Parmigiano-Reggiano

1 1/2 tbsp warm water

1 tsp crushed red pepper flakes (if you're not into heat, use 1/2 tsp)

3 medium zucchini, cut lengthwise in half and sliced into 1/3-inch thick half-moons

1 lb. whole wheat penne rigate

4 tbsp fresh mint, coarsely chopped

coarsely ground black pepper

Procedure:

1.Whisk the ricotta, lemon zest and 1 1/2 tbsp evoo together in a small bowl. Add the parm-reg, whisking until it is evenly incorporated. Whisk in 1 tbsp warm water so that ricotta mixture has a nice creamy consistency, almost like a dollop of creme fraiche.

1. Heat remaining 1 1/2 tbsp evoo in a large saute pan with lid over medium heat. Add crushed red pepper flakes. Saute until fragrant, but be careful not to burn the pepper flakes. Add the zucchini and stir to combine. Cook, stirring regularly, until just tender and golden-brown, about 5-6 minutes. Season well with salt and remove from heat.

3. Cook pasta in heavily salted boiling water (you need to use a ton of salt with whole wheat pasta before it tastes good) and cook until just al dente according to package directions. Drain the pasta, reserving 1/4 cup pasta water. Add the cooked pasta and the reserved pasta water to the zucchini mixture, stirring and tossing over medium heat to mix well. Cover, reduce the heat to low, and allow to steam together for 2 minutes.

4. Stir in the mint, season with more salt (if necessary) and pepper. Transfer the pasta to a serving bowl. Garnish with dollops of the ricotta mixture.

Serve immediately with additional parm-reg (if desired).

Submitted by Vicki Boyne

FARM NEWS 8.8.10

Hi Folks,
Here's an update from the field:

Bumper crops of onions, leeks, winter squash, potatoes, carrots, kale, cabbages, chard, celery, fennel, rutabegas, and parsnips. It looks like we'll have a bountiful fall!
The tomatoes are now coming in full steam, it's a race now between late blight and harvestable fruit. Our record in the past was ten weeks of distributions. If we still have fruit in the end of September, I'll consider it a success.
The eggplants are doing well, though we thought to give the eggplants a few weeks to regenerate after so much picking. The peppers were planted in a wet field and so seem to be having a hard time making perfect red specimens. Hence the distributions of green/red peppers; hopefully the ripe reds will start coming in. Please note these are not hot peppers even though they are pointy.
We've been planting salad mix and arugula every week, and so expect to start having these items regularly through the late summer/early fall.
The melons look good, right on the edge of harvest. We'll see soon how they taste...

Here's this week's harvest:
Tomatoes
Peppers
carrots
onions
zucchini
cucumbers
basil
potatoes
celery
lettuce mix
chard
broccoli

Enjoy!
Your farmer,
Dan

FARM NEWS 8.1.10

On Sunday mornings, usually during Baxter's nap I sit here and jot down these notes about what is happening at the farm. Dan is usually at the farm doing some chore to get ready for the week ahead. A common Sunday am chore for Dan is moving fencing so the cows and chickens have fresh pasture. One of my Sunday chores is getting caught up on my emails and other computer work. I'd much rather be out in the fields but have to take the opportunity when the house is quiet.

New this week peppers and tomatoes! We are so relieved to have the tomato crop starting to come in free from blight. We have heard that the blight is in CT but so far we aren't effected and there looks to be a lot of fruit out there! Sauce time! Beatrice is the tomato salad maker in our family. She's taken on the task with pride, although she doesn't like to eat them. I figure, she's surrounded by vegetables, so I'm not worried if there's one she won't eat.

Here's the share: cukes, zukes, tomatoes, eggplant, basil, cabbage, arugula, scallions, fennel, turnips

Apple Fennel Slaw

Serves 6-8

Ingredients:

1/4 cup sour cream or crème fraiche

1/4 cup mayonnaise

1/4 cup buttermilk or yogurt

juice from one lemon

1 tsp Dijon mustard

1 tbsp apple cider vinegar

2 tsp sugar

1 tsp poppy seeds

1/2 tsp salt

fresh ground pepper, to taste

1/2 tsp onion powder

2 small fennel bulbs (including tops)

2 green apples

1/2 cup shredded green cabbage

Procedure:

1 . Core apples, leaving skin on, and cut thinly into matchsticks. Toss immediately with the lemon juice or the apple cider vinegar to prevent browning.

2 . In a large bowl, combine the rest of the dressing ingredients. Set aside.

3 . Thinly slice the fennel bulbs and green cabbage. Finely dice the fennel tops.

4 . Combine apples, fennel, fennel tops, and cabbage with dressing. Mix well and allow to sit for before serving.

Submitted by Stephanie Leonard

Easy Cucumber and Tomato Salad

Ingredients:

Tomatoes, cut up into small pieces

1 cucumber, peeled and diced

juice of one lemon, or to taste

1 tablespoon fresh mint or another fresh herb, chopped

salt and pepper

Procedure:

Combine tomatoes and cucumber in serving bowl. Squeeze the juice of one lemon over vegetables and toss to coat. Sprinkle with mint/herbs, salt and pepper and toss to combine. Taste and adjust seasonings as necessary.

Submitted by Laura Grund

Pasta with Eggplant and Basil Pesto

Adapted from Giada De Laurentiis

Serves 4 to 6

Ingredients:

Pesto

2 packed cups fresh basil leaves

1/4 cup toasted pine nuts

1 clove garlic

1/2 teaspoon salt

1/4 teaspoon pepper

1/3-2/3 cup olive oil (depending on preference of oil content)

1/2 cup (1 1/2 ounces) grated Parmesan

Pasta

1 pound fusilli or gemelli pasta

1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup for garnish

1/4 cup olive oil

1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes

Salt and freshly ground black pepper

Procedure:

1. For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.

2. For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.

3. In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.

4. Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.

Submitted by Stephanie Leonard

Zucchini Walnut Bread

Adapted from Bon Appétit

Makes 2 loaves

Ingredients:

2 cups all purpose flour

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground allspice

1/2 teaspoon baking powder

2 1/2 cups sugar

1 1/2 cups vegetable oil

3 large eggs

1 tablespoon vanilla extract

2 teaspoons grated lemon peel (optional)

2 cups coarsely grated zucchini (from about 2 medium)

1 cup walnuts, toasted, coarsely chopped (about 4 ounces)

Procedure:

1. Preheat oven to 325°F. Butter and flour two 8x4x2 1/2-inch metal loaf pans.

2. Whisk flour, cinnamon, salt, baking soda, allspice, and baking powder in medium bowl to blend. Whisk sugar, vegetable oil, eggs, vanilla, and lemon peel in large bowl to blend. Whisk in flour mixture. Mix in zucchini and walnuts. Pour batter into prepared pans.

3. Bake breads until tester inserted into center comes out clean, about 1 hour 15 minutes. Let stand 10 minutes. Turn breads out onto rack and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)

Tastes best toasted with butter for breakfast, or warmed and served with vanilla ice cream for dessert.

You can also make cupcakes out of recipe. In that case bake until tester inserted into center comes out clean, about 25-30 minutes.

Submitted by Stephanie Leonard

Eggplant Bruschetta

From Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

Ingredients:

1 lb. eggplants, cut into 1-inch cubes

kosher salt

1/4 cup evoo

3/4 cup Pomi strained tomatoes

2 tbsp fresh mint, coarsely chopped

1/2 tsp hot red pepper flakes

6 3/4-inch-thick slices filone or other country bread

2 garlic cloves, peeled

Procedure:

1. Put the eggplant in a colander set on a plate, sprinkle generously with salt, and let stand for 20 minutes.

2. Preheat the broiler. Rinse the eggplant, drain, and pat dry. Toss with 2 tbsp of the oil and spread on a baking sheet. Broil, stirring and turning the eggplant occasionally, until it is charred in spots and just tender, about 15 to 20 minutes. Transfer to a bowl.

3. Meanwhile, bring the tomato sauce to a boil in a small saucepan and boil, stirring occasionally, until as thick as ketchup. Stir in the mint and red pepper flakes. Add the tomato mixture to the eggplant, stirring well. Stir in the remaining 2 tbsp evoo and serve warm, or at room temperature.

4. Grill or toast the bread, turning once, until marked with grill marks or deep golden brown, but still soft in the center. Rub a garlic clove just around the circumference of each toast, along the jagged outer crust. Divide the eggplant among the bruschetta and serve.

Submitted by Vicki Boyne

Carrot-Zucchini Bread with Candied Ginger

From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher

Ingredients:

3 cups sifted unbleached all-purpose flour

1 1/2 tsp ground ginger

1 1/2 tsp ground cinnamon

1 tsp baking soda

1/4 tsp baking powder

1 tsp kosher or sea salt

1/2 cup candied ginger, minced

3 large eggs

1 cup canola oil

1 3/4 cups sugar

2 tsp vanilla extract

1 cup carrots, peeled and grated on large holes of box grater

1 cup zucchini, grated on large holes of box grater

Procedure:

1. Preheat oven to 325 degrees. Coat 2 (8½-by-4½-by-2¾-inch) loaf pans with nonstick cooking spray.

2. Sift together sifted flour, ginger, cinnamon, baking soda and baking powder into medium bowl. Stir in salt and candied ginger.

3. In large bowl, whisk eggs until light and foamy. Add canola oil, sugar and vanilla, whisking vigorously until sugar dissolves. Whisk in the carrots and zucchini. Add dry ingredients to egg mixture all at once and stir with wooden spoon just until blended. Divide batter evenly between 2 prepared pans.

4. Bake until breads are well-risen and firm to touch, and a toothpick inserted into center comes out clean, about 1 hour. Let cool in pans on a rack for 10 minutes, then invert and finish cooling right side up on rack.

Submitted by Vicki Boyne