1 Winter squash, peeled, large dice
2 carrots, cleaned, half moon slices
1/2 onion, diced
1 tbsp olive oil
1 tsp garlic powder
1 tbsp fresh parsley, rinsed, chopped
Preheat oven to 400 degrees. Combine all ingredients except parsley in a bowl and mix to combine. Spread out evenly on a parchment lined baking sheet. Roast veggies turning the veggies every 15 minutes until 45 minutes have elapsed and they are golden brown and tender. Remove from oven and sprinkle with parsley. Serve hot!
Sunday, October 2, 2011
Sunday, September 25, 2011
RECIPE: Easy Fall Salad with Cranberry Vinaigrette
Ingredients
1/2 cup cider vinegar
1/4 cup cranberries
1/4 cup olive oil
2 teaspoons white sugar
1/8 teaspoon kosher salt
1 pinch freshly ground black pepper
Salad Mix
1 head endive, chopped
1 Anjou pears
1/2 cup toasted walnuts, chopped
1/2 cup crumbled Gorgonzola cheese
Directions
Vinaigrette: In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
Core and julienne pear.
In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
1/2 cup cider vinegar
1/4 cup cranberries
1/4 cup olive oil
2 teaspoons white sugar
1/8 teaspoon kosher salt
1 pinch freshly ground black pepper
Salad Mix
1 head endive, chopped
1 Anjou pears
1/2 cup toasted walnuts, chopped
1/2 cup crumbled Gorgonzola cheese
Directions
Vinaigrette: In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
Core and julienne pear.
In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
RECIPE: Onion Soup
2 tbsp olive oil
2 cups sliced onions
1/3 cup peeled garlic cloves (12-14 cloves)
2 bay leaves
2 ½ tsp salt or to taste
6 turns of freshly ground black pepper
2 qts chicken stock
1 tbsp minced garlic
1 tsp fresh basil, chopped
1 tsp fresh thyme, chopped
2 cups diced bread
½ cup heavy cream
½ cup grated parmesan
1 tbsp fresh parsley, chopped
1. Heat oil and add onions, cloves of garlic, bay leaves, salt and pepper. Caramelize the onions for at least 7 minutes.
2. Add the stock, minced garlic and basil and thyme. Bring to a boil, reduce heat and simmer for 40 minutes.
3. Increase the heat and whisk in the bread and cream. Whisk until the bread is dissolved, about 10 minutes.
4. In a blender or using a stick blender, puree the soup until smooth.
5. Whisk in the parmesan and parsley.
6. Season to taste with salt and pepper.
2 cups sliced onions
1/3 cup peeled garlic cloves (12-14 cloves)
2 bay leaves
2 ½ tsp salt or to taste
6 turns of freshly ground black pepper
2 qts chicken stock
1 tbsp minced garlic
1 tsp fresh basil, chopped
1 tsp fresh thyme, chopped
2 cups diced bread
½ cup heavy cream
½ cup grated parmesan
1 tbsp fresh parsley, chopped
1. Heat oil and add onions, cloves of garlic, bay leaves, salt and pepper. Caramelize the onions for at least 7 minutes.
2. Add the stock, minced garlic and basil and thyme. Bring to a boil, reduce heat and simmer for 40 minutes.
3. Increase the heat and whisk in the bread and cream. Whisk until the bread is dissolved, about 10 minutes.
4. In a blender or using a stick blender, puree the soup until smooth.
5. Whisk in the parmesan and parsley.
6. Season to taste with salt and pepper.
RECIPE: Quick Baked Leeks
Ingredients:
2 Tbsp olive oil
1/4c flour
1 1/2c skim milk
1/2c cheddar cheese, shredded
1/2 tsp garlic powder
salt and pepper to taste
4 medium leeks, halved lengthwise
Directions:
1. Preheat oven to 400 degrees. Grease 9x12 in baking pan
2. Melt butter over low heat. Stir in flour until smooth.
3. Gradually stir in milk and cheese until cheese is melted. Season with garlic powder, salt and pepper. Remove from heat.
4. Arrange the leeks in a single layer in the pan and cover with cheese sauce.
5. Bake for 30 min in oven until leeks are tender and sauce is bubbly.
2 Tbsp olive oil
1/4c flour
1 1/2c skim milk
1/2c cheddar cheese, shredded
1/2 tsp garlic powder
salt and pepper to taste
4 medium leeks, halved lengthwise
Directions:
1. Preheat oven to 400 degrees. Grease 9x12 in baking pan
2. Melt butter over low heat. Stir in flour until smooth.
3. Gradually stir in milk and cheese until cheese is melted. Season with garlic powder, salt and pepper. Remove from heat.
4. Arrange the leeks in a single layer in the pan and cover with cheese sauce.
5. Bake for 30 min in oven until leeks are tender and sauce is bubbly.
RECIPE: Skillet Gnocchi with Chard & White Beans
In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette.
6 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 16-ounce package shelf-stable gnocchi, (see Tip)
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 cup water
• 6 cups chopped chard leaves, (about 1 small bunch) or spinach
• 1 15-ounce can diced tomatoes with Italian seasonings
• 1 15-ounce can white beans, rinsed
• 1/4 teaspoon freshly ground pepper
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup finely shredded Parmesan cheese
Preparation
1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
6 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 16-ounce package shelf-stable gnocchi, (see Tip)
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 cup water
• 6 cups chopped chard leaves, (about 1 small bunch) or spinach
• 1 15-ounce can diced tomatoes with Italian seasonings
• 1 15-ounce can white beans, rinsed
• 1/4 teaspoon freshly ground pepper
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup finely shredded Parmesan cheese
Preparation
1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
FARM NEWS 9.25
Hi Folks,
This was another wet week, so mostly it was
harvesting for distributions and a day of hand weeding greens for fall.
Soon it'll be time to spread compost and seed cover crops for winter,
with 2012 in mind... Thank goodness for such a great crew, harvesting
in pounding rains, cheerfully learning the "ins and outs" of farming in
the extremes of a new New England climate. Will the rains only come
harder next year? Will it be a drought? We wonder and will plant
accordingly. Some on the low, some on the high. Wouldn't it be great
to have an easy year, 1 inch of rain per week, with a dry spell in
August?
This week's picture: direct seeded fall turnips coming up next to the leeks.
Here's the approximate share for week
16:
onions
carrots
beets
chard/ salad mix
collards/ broccoli greens
peppers
hot peppers
potatoes
winter squash
garlic
fennel
cabbage (small, thanks to excessive rains)
lemon balm
leeks
Enjoy!
D+T+B+Bax
Sunday, September 18, 2011
FARM NEWS 9.18
Well, we're at week 15 and the final planting of fall
greens like spinach, baby kale, broccoli raab, arugula, salad mix,
mustard greens, and baby turnips are all in the ground. The land was
finally dry enough to drive on with the tractor to mow down old crops,
chisel plow and rototill to prep ground for planting. We also found
time between the weekly harvests, to bulk harvest the winter squash
(looks like a terrific crop!) and finish the onion harvest.
We'll attempt this week to start spreading compost and prepping ground
for our garlic and winter cover crops. If the weather turns wet we'll
sit in the greenhouse and chop the stems of garlic and divide it into
seed for planting and bulbs to give out in the shares.
This week's pictures: Baxter and
Dan direct seeding kale.
Your approximate share this week:
onions
potatoes
peppers
leeks
salad mix
chard
kale
winter squash
carrots
beets
lemon balm
Enjoy!
Dan and Tracy
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