Tomato Leek Casserole

What a great way to use your leeks in one simple meal!

Leeks layered with tomato slices and mutz and topped with crushed crackers and dried herbs. Delish :)

Ingredients:

• 1/2 cup crackers of your choice
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 4-6 leeks, sliced
• 1 1/2 pounds tomatoes sliced
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup butter, melted

Directions:

• Preheat oven to 350
• In a small bowl mix crushed crackers and herbs
• Wash leeks thoroughly and removed the ends
• Place leeks in the bottom of a large, greased baking dish
• Layer with tomatoes and mozzarella cheese
• Top with crushed cracker mixture
• Drizzle with melted butter
• Bake for 30 minutes or until golden brown
• Enjoy!

This is a great dish to be creative with. If you aren't fond of these herbs feel free to change it up and add fresh herbs. Parsley works great!

August 28 & 31 CSA Update

Good Afternoon!

Here is a short update about your CSA.

The apples in your shares this week are Ginger Gold.

They are sweet with a hint of tartness. They are crispy and great for eating or baking.

 

Have a great weekend everyone!

CSA member uses string beans to teach a lesson

Gordon Ward, one of our wonderful CSA members is a nationally recognized author and presenter.

He has an article in the Summer edition of Black River Journal called the String Bean Lesson.

Pick up a copy at our Farm Market and see how Gordon makes a connection between string beans and a clever way we look at life.

We are so happy to have Mr. Ward as a member and enjoy his wit and wisdom each week.

Mini BLT Cups

Here is another great bite-size picnic dish!

Ingredients

• For the BLT cups:
• 24 grape tomatoes
• 24 small pieces of lettuce
• ¼ cup crumbled crisp cooked bacon (about 3 pieces)
• 24 small pieces of bacon for garnish (about 2 pieces)
• For the chipotle aioli:
• 1 egg yolk, at room temperature
• 1 teaspoon fresh squeezed lemon juice
• ½ teaspoon Dijon mustard
• ½ cup grape seed or other neutral flavoured oil (not olive!)
• 1-2 teaspoons of chipotles in adobo sauce
• ½ teaspoon soy sauce
• ½ teaspoon miso
• ¾ teaspoon sugar
• 3-4 drops of liquid smoke
• Salt to taste

Instructions

1. To make the aioli:
2. In a medium bowl whisk together the room temperature egg yolk with the lemon juice and Dijon mustard. Slowly add the oil in a very small stream whisking constantly. If the oil starts to build up and not become incorporated, stop pouring and whisk the aioli aggressively. Continue whisking and pouring the oil in slowly until it is completely incorporated.
3. Combine all other ingredients in a small blender; I like to use the magic bullet for this. Blend well and then stir into aioli. Salt to taste
4. To assemble to BLT cups:
5. Cut the bottoms of the tomatoes off (they will stand on their tops.) Gently squeeze and roll the tomatoes between your fingers to remove the pulp. (Can be made up to 1 day ahead)
6. Stuff 1 piece of arugula (or other lettuce) into each tomato cup. Then place ½ teaspoon of bacon (you don’t need to be exact here!) into each. Top with a squeeze of chipotle aioli and a piece of bacon for garnish.

Notes

Feel free to substitute store bought mayo instead of homemade. Just make sure you don’t use Miracle Whip as it will taste funny in this dish. Also, don’t put store bought mayo in the blender with the rest of the chipotle aioli ingredients as it will turn runny  
If you are using store bought mayo use a half a cup and add these ingredients to it:
chipotles in adobo sauce, soy sauce, miso, sugar, liquid smoke and salt.

 

Recipe from:http://www.theendlessmeal.com/bite-sized-appetizers-mini-b-l-t-cups/

Kohlrabi & Carrot Coleslaw

Here is a great recipe that will fit in nicely for any get-togethers you might have this weekend.

Ingredients:

• 2 bulbs kohlrabi
• 4 carrots
• 3 Tbsp. vegetable oil
• 2 Tbsp. cider vinegar
• 1 Tbsp. whole grain or Dijon-style mustard
• 1/2 tsp. sea salt
• Freshly ground black pepper to taste

Preparation:

1. Peel kohlrabi and carrots. Be sure to cut off all of the tough outer peel of the kohlrabi. Set them aside.
2. In a salad bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.
3. Using the large holes on a standing grater or a mandoline set up for fine julienne, grate the kohlrabis and the carrots into the salad bowl. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you'd like.

Recipe from:http://localfoods.about.com/od/slawsslicedsalads/r/Carrot-Kohlrabi-Slaw.htm

August 29 & 31 CSA Boxes

Hello All!

This week is the last pick up before your Labor Day BBQ's and parties. We have a great box for you this week including corn, peaches, and even apples!

Here is what else you can find in your boxes

HALF SHARE
head	lettuce
pint	cherry tomato
2	large tomatoes
6 ears	corn
bunch	kohlbabi
bunch	carrots
2	red onions
4	peaches
4	ginger gold apples

FULL SHARE
head	lettuce
2 pints	cherry tomato
2	large tomatoes
6 ears	corn
bunch	kohlrabi
bunch	carrots
2	red onions
6	peaches
4	ginger gold apples
bunch	leeks
quart	green bean

Just a few reminders:

• If you would like to use your CSA discount card you must present it at the time of purchase.
• If you would like to pick up your CSA early you must arrange it with me.

I hope that you all have safe and happy holidays :)

Jeri Minter's Herbed Corn Cakes

Gosh I just love these recipes our members have sent to us! This one sounds fabulous and I plan on making them tonight. 

I cup all purpose flour

1 teaspoon baking powder

1 teaspoon salt

2/3 cup milk

1 egg

1 Tablespoon vegetable oil

1 cup fresh corn kernels (or frozen)

½ cup grated Monterey jack or sharp cheddar cheese

1/3 cup minced shallots or scallions

2 Tablespoons minced fresh parsley

2-3 dashes hot pepper sauce

Generous pinch of Cayenne pepper

Freshly ground pepper to taste

3 slices cooked bacon, crumbled (optional)

 

Sift flour, baking powder and salt into large bowl.  Whisk milk, egg and oil in another bowl to blend.  Add liquid ingredients to dry.  Combine with whisk or fork just until batter forms.  Stir in remainder of ingredients.  Heat bacon grease (or vegetable oil) in skillet and drop heaping tablespoons of batter in batches.  Flatten with spatula.  Cook until golden brown on both sides (about 2 minutes each side), adding more bacon grease or oil as needed.  Remove from skillet and drain on paper towels.

 

These  can be served hot or at room temperature.  They freeze beautifully (wrap individually in waxed paper so they don’t stick) and can be taken out of the freezer and heated in microwave.  You can Double the recipe for freezing.  Each recipe makes about 15 cakes depending on size.  Serving size is 2 per person and they make a great side for a grilled chicken breast or pork chop.

Jacki Spinelli's Peach Cobbler

One of our wonderful members sent me this recipe for peach cobbler:

Peach Cobbler Recipe

 

2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained)

1 cup Bisquick mix

1 cup milk

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup butter, melted

1 cup sugar

 

Preheat oven to 375 degrees.  In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed.  Stir in melted butter.

 

In a medium bowl, stir sugar and peaches.  Spoon peaches over the cobber crust.  Bake for one hour or until crust is golden brown (Mine got brown after 50 minutes and I put additional sugar on top 1/2 way through cooking which made a great crust).

August 22 & 24 CSA Update

Good Morning Everyone!

Here is a quick update about your shares this week.

As I mentioned in my last post, the yellow beans are also called wax beans. They have the same taste as green beans with a little crunchier texture.

There are a mixture if colored bell peppers in your boxes. Some boxes have yellow peppers and some have orange. They both have a similar sweet texture. The full shares have one of each.

The hot Hungarian is a mildly hot pepper.

Half shares have yellow peaches.

Full shares have white peaches.

Full shares have one heirloom tomato each. It is either a Cherokee Purple or an Amana Orange. They Cherokee purple is a sweet, meaty, yet juicy variety whereas the Amana Orange is less acidic with a somewhat tropical flavor.  Both are great in salsas, salads, or a sandwich topper.

Your eggplant this week is an Italian Eggplant. The taste is the same as a classic eggplant but there are fewer seeds and it is smaller and skinnier in size.

August 22 & 24 CSA Boxes

I hope you all enjoyed your shares this past week. We have been enjoying a week of great weather and have been able to get a lot done this week in the fields. Each week we are planting crops to replace those that have ripened and that we have harvested.

We are only weeks away from our first apples of the season.

We got a surprise this week as well.  One additional week of blueberries!

Here is what else is ready for your shares this week:

HALF SHARE
1	skinny eggplant
12	yellow peaches
1 quart	yellow beans
1	colored pepper
6 ears	sweet corn
1 pint	blueberries
1	hot hungarian
1 pint	grape tomatoes

FULL SHARE
1	skinny eggplant
12	yellow peaches
1 quart	yellow beans
2	colored peppers
8 ears	sweet corn
1 pint	blueberries
1	hot hungarian
2 pints	grape tomatoes
1	heirloom tomatoes
1	large tomato

In other news, our corn maze is opening in just under 2 weeks!  August 31 is our opening date. Remember that you are able to receive 4 free corn maze passes and a free pie in exchange for a $50 deposit for next season's CSA.

Here is a great video of our farm market and corn maze: Corn Maze 2013 "NJ Governors Race"

Bring the kids out before they head back to school for a fun weekend in Chester!

Freezing Peaches

1)     In a large pot, bring water to a rolling boil. Dunk peaches in boiling water for approximately 45 seconds.  This flash-cooking process is called blanching and is an effective way to prepare nearly all fruits and vegetables for the freezer (tip*leave peaches our of fridge to soften 1-2 days before freezing)

2)     Using a slotted spoon, remove peaches from boiling water and immediate submerge into large bowl filled with ice water to stop the cooking process.

3)     Remove the skin from peaches; it should easily slip off with a few nudges. Don’t worry if a few pieces of skin are still stuck on the peach.

4)     Slice or cube peaches and place in large bowl. For every quart of peaches, add approximately 2 tablespoons of lemon juice and 2 tablespoons to 1/3 cup of sugar, depending on your preference. Let macerate for 30 minutes. If preferred, the sugar may be omitted.

5)     Decide on freezing method.

• To syrup pack, spoon peach slices and syrupy juices into zip-top bag, leaving 1-inch of headroom at the top.
• To liquid pack, place peach segments into zip-top bag and add water or juice (like apple or white grape), leaving 1-inch of head room at the top.
• To dry pack, arrange peach segments on a cookie sheet and place in freezer for 1 hour until firm; transfer to preferred storage container. The beauty of this method is that the fruit doesn’t stick together in one solid clump in the freezer; sliced can be taken out one at a time, as needed.
• To puree, add to blender and puree until smooth. Pour into ice cube trays and freeze until solid; store in a zip-top bag.

6)    Use a permanent market to write date on each bag. Peaches keep well in the freezer for up to 12 months

Recipe from: The Fit Fork

Blueberry Croissant Puff

Ingredients

• 3 large croissants, cut up (about 5 to 5 1/2 cups)
• 1 cup fresh blueberries
• 1 package (8 oz.) cream cheese, softened
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk                                                                  

Instructions

1. Preheat oven to 350 degrees.
2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
3. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes.
4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
5. Serve warm sprinkled with powdered sugar.
6. Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

Recipe from: The Girl Who Ate Everything

Sesame Beans

Ingredients:

1 tablespoon olive oil 1 tablespoon sesame seeds 1 pound fresh green or yellow beans, cut into 2 inch pieces

1/4 cup chicken broth 1/4 teaspoon salt freshly ground black pepper to taste

Directions:

1.	Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, for about 8-10 minutes.
2.	Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates. Recipe from: All Recipes

Crockpot Peach Butter

Here is a great way to enjoy your peaches for several months. Spread on crackers or bread. I even like to put a little on my pancakes or French Toast!

Ingredients

12 ripe freestone peaches (tip *leave your peaches out of the fridge for about 1-2 days to let them soften a bit)

1 Tablespoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon allspice

1-1/2 cups sugar

Directions:
Bring a pot of water to a boil, and place peaches in the water for 1 minute. This works better if you’re using ripe peaches that are ready to eat.

 

Using a slotted spoon, place the peaches into a bowl of ice water for 2 minutes. Then, slide the skins right off! I do this with tomatoes as well. Or you can use a regular peeler and skip the boiling/ice method. Whatever strikes your fancy. c-:

 

Cut the peaches into slices, and place in blender. Blend until smooth.

 

Place the pureed peaches into your Crock Pot, and top with cinnamon, cloves, allspice, and sugar. Cook on low until it reaches the thickness you want. Anywhere from 3-6 hours is good.



 

Spoon carefully into glass jars. You can use any size jars and leave about 1/4 – 1/2 an inch at the top. Then I wiped the top edge of the jars to make sure it was nice and clean. I want those lids to seal well!

 

I keep the lids in hot water until I’m ready to use them. So once the jars are filled with peach butter, I put the hot lids on them and place them in a hot water bath. I make sure the jars are covered by an inch or two of boiling water, and let them cook for 15 minutes.

 

Next, you’ll lift the jars out of the boiling water with a set of tongs and let them cool overnight so the jars aren’t touching. You can make sure they sealed correctly by pressing your fingers on the lid. If it doesn’t pop up and down, you’re golden!

As long as the top is sealed properly the butter does not need to be refrigerated. Use within about 6 months.

Recipe from: The Frugal Girls

Spaghetti with Corn & Grape Tomatoes

This is a wonderful recipe that just screams summer! Add some roasted chicken, shrimp, or any other of your favorite proteins to make a great main dish.

Ingredients

• 1 teaspoon sea salt
• 1 cup extra virgin olive oil
• 2 cups fresh corn (cut off 4 or 5 cobs)
• 1 pint grape tomatoes
• 1 pound spaghetti
• 2 teaspoons fresh lemon juice
• 12 large fresh basil leaves, julienned
• 1 cup coarsely grated pecorino or Romano cheese

Directions

1. Bring a large pot of water to a boil; add salt.
2. Meanwhile, in a heavy sauté pan, heat oil over medium heat; add corn and heat through. Add tomatoes; cook until heated through, 2 - 3 minutes.
3. Add spaghetti to the pot of boiling water; cook until al dente, 7 - 8 minutes. Drain and add to corn mixture; toss to combine.
4. Add lemon juice, basil, and salt and pepper to taste. Serve warm, passing the cheese to sprinkle on top.

Recipe from: http://www.canadianfamily.ca/recipe/spaghettini-with-corn-grape-tomatoes/

Oven Roasted Grape Tomatoes

Here is a great, easy, and often overlooked recipe for these yummy tomatoes. Serve them as a side dish or toss them with pasta for a fresh, light and tasty treat.

• 1 pint grape tomatoes
• 1/4 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 1 garlic clove
• salt and pepper to taste

 Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes with seasoning, olive oil, and garlic, if using; season with salt and pepper. Roast until tomatoes are very soft and skins have split, 8 to 10 minutes. Serve with crackers or crostini (just a fancy word for butter-toasted bread)

August 15 & 17 CSA Update

Just a few updates about your CSA this week:

This will be the last week for blueberries so now is the time to freeze or preserve them to have them thoughout the winter. We will have extra at all locations if you would like to purchase additional pints.

Grape tomatoes are ready for your shares this week. Like our skin, a tomato's skin is very delicate and requires protection from the suns harsh rays. We use a natural clay to coat its skin and prevent damage.  A gentle rinse will remove any residual clay from the tomato.

We had a surplus of peaches this week so we have almost doubled the amount of peaches in both the half and full shares. They are yellow again this week.

Just a reminder that your pepper this week is a Hot Hungarian pepper. It is more mild than a jalepeno.

To store your cantaloupe, place whole or cut up in the fridge. If you do not intent to eat the cantaloupe for a few days do not cut it up. Wait until the day you are going to use it to cut it up.

Enjoy!

4 Free Corn Maze Passes & 1 Free Pie!

I just cannot believe that fall is right around the corner.  Are you looking for something fun to do with your family?



Why not come to visit our farm in Chester and navigate our 10 acre interactive corn maze. Take home a free pie while you are here as well. (Opening August 31)

How would you like all of this to be FREE?

We are now accepting deposits for next years CSA. With your $50 non-refundable deposit for your 2014 CSA Share you will receive:

• 4 Corn Maze Passes (good for children or adults in 2013)
• 1 Free Pie (Apple, Dutch Apple, Apple Crisp, or Pumpkin)

Sounds good right? Now what do you need to do?

1. E-Mail me at stonyhillcsa@gmail.com and let me know that you are interested in this offer.
2. I will send an application for you to complete and return to stonyhillcsa@gmail.com
3. I will call you for your credit card information and charge your card for the $50 non-refundable deposit. *Note: your credit card must not expire until after January 15, 2014
4. We can either mail your corn maze passes to the address listed on your 2013 application or we can keep your 4 corn maze passes at Will Call at our farm market for you to pick up when you arrive.
5. We will mail your Free Pie Voucher to your listed address. *Note: It is best to pre-order your pies with 24 hour notice by calling 908-879-2908 to ensure that we will have your desired pie baked and ready for you.
6. You must present your Free Pie Voucher at time of pick up.
7. We will then charge the remaining balance to your credit card on January 15, 2014.
8. On January 15 (after your balance has been received and your enrollment is complete) we will mail your 2014 Membership Card for you to begin using immediately to receive 10% off your purchases at any Stony Hill location.

To find out more information about our corn maze visit http://www.stonyhillcornmaze.com/

Like us on Facebook for updates about our corn maze: https://www.facebook.com/njcornmaze?fref=tshttps://www.facebook.com/njcornmaze?fref=ts

We will be capping our membership next year so it is important to sign up as early as possible.

The deadline for this offer is:  September 15, 2013

SIGN UP TODAY FOR A WEEKEND OF FREE FAMILY FUN!

 

 

Cantaloupe Salsa

Yes I know this sounds strange but trust me, it is amazing. Very similar to peach salsa but slightly sweeter.

2.5 cups cantaloupe, finely diced (about 1/2 large cantaloupe)
1 cup red onion, finely diced
2 jalapenos, seeded and minced (sub with your Hot Hungarian Pepper if you would like for a slightly milder spice)
1/4 cup cilantro, chopped
juice of 1 lime
salt to taste

Combine cantaloupe, red onion, jalapenos, cilantro, and lime juice in a medium bowl. Stir to combine. Season to taste with salt. Cover and refrigerate until ready to serve.

Recipe from: Tide & Thyme

Peach Blueberry Crisps

Here is an excellent way to celebrate and enjoy the last blueberries of the season.

Ingredients

Topping

• 1 cup old-fashioned rolled oats (gluten free if you’d like)
• ½ cup oat flour (gluten free if you like, all-purpose flour may also be used)
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 teaspoons ground cinnamon
• ½ cup pecans
• 5 tablespoons vegetable oil (you can also use melted butter)

Filling

• 4 cups peaches, sliced
• 2 cups blueberries
• 2 tablespoons cornstarch
• ¼ cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger

Instructions

1. Preheat oven to 375 degrees F.
2. Prepare the topping. In a medium bowl, stir together oats, oat flour, sugars, cinnamon, and pecans until well combined. Drizzle in the oil and stir until clumps form. Set aside while you prepare the filling.
3. Prepare the filling. In a large bowl, stir together peaches, blueberries, cornstarch, sugar, cinnamon, and ginger until well combined. Divide filling as evenly as possible among 5-6 oven safe ramekins or bowls. Alternatively, the crisp may be baked in an 8 or 9 inch square pan, just be sure to adjust the baking time accordingly. Cover the filling with the topping, making sure you have enough for each of them.
4. Place the baking vessels on a sheet pan in case they bubble over and bake for about 30 minutes, until the fruit is bubbling and the crisp is golden brown. Serve immediately. Leftovers may be stored in the refrigerator for up to 3 days and may be eaten cold or reheated in the oven or microwave until warm

 

Recipe from: Pies & Plots

Corn & Bean Succotash

Ingredients

• 4 ears of corn, husked
• Coarse salt and freshly ground pepper
• 1 pound green beans, trimmed and cut into 1/2-inch pieces
• 3 tablespoons unsalted butter
• 1 bunch scallions, cut into 1/4-inch pieces
• 1/2 teaspoon celery seeds
• 3/4 teaspoon paprika

Directions

1. Carefully slice kernels from corn using a sharp knife.
2. Bring a large pot of water to a boil, and season with 1 tablespoon salt. Cook beans until crisp-tender, about 3 minutes; remove using a wire-mesh skimmer, and spread out on a baking sheet or plate to cool.
3. Melt butter in a medium skillet over medium heat. Cook scallions and celery seeds until scallions begin to soften, about 5 minutes. Add corn and 1 teaspoon salt, and cook until heated through, 3 to 5 minutes. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about 2 minutes.

 

Recipe from: Martha Stewart Living

Grilled Eggplant, Tomato, & Feta Rounds

Ingredients

• 1 large eggplant
• 1 pint grape tomatoes
• 1/4 lb. feta, crumbled (you could substitute with any of your favorite cheeses.I like mutz!)
• 1/2 cup fresh basil leaves
• juice of half lemon
• 2 garlic cloves
• ½ extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper to taste

Preparation

1. Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant.
2. Once ready drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side.
3. Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves and 1 teaspoon salt in an emersion blender until smooth.
4. Cut the tomatoes crosswise into thick rounds.
5. Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.
6. Preheat the oven to 400F.
7. Drizzle some olive oil on top of each stack and bake for 15 minutes.

Eggplant Fries

I don't know what my obsession is with fries these days! These eggplant fries are a great way to encourage the kiddos to eat their veggies. Not all fries are made from potatoes you know!

Ingredients:

•  1 medium-sized eggplant
• 3/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 teaspoon fresh or dried rosemary, finely chopped
• 1 teaspoon fresh parsley, finely chopped
• Kosher salt and freshly ground black pepper
• olive oil, for frying

Method:
Peel eggplant and slice into 3/4 inch sticks. In a shallow bowl combine flour and seasoning. In a deep pot heat oil over medium-high until it reaches 360 degrees. Fry eggplant in small batches, about 2 minutes, until deep golden brown. Use a skimmer to turn and remove from oil, depositing onto paper, then moving to a baking rack. Sprinkle with kosher salt while they’re hot and serve


Recipe from: http://www.fromaway.com/cooking/golden-eggplant-fries#ixzz2bsYTvKYu

August 15 & 17 CSA Boxes

Good Afternoon Members!

Good news! Sweet corn is back this week.

You also will be receiving grape tomatoes this week as well.  They are super yummy for salads or just as a snack!
 

Cantaloupe is also a new addition this week. They have been so sweet and juicy this year :)




















Here is what else you can expect in your shares:

HALF SHARE
4 ears	corn
quart	green beans
1	fat eggplant
pint	grape tomatoes
1	hot hungarian pepper
pint	blueberries
6	yellow peaches
1	cantaloupe

FULL SHARE
6 ears	corn
quart	green beans
1	fat eggplant
2 pints	grape tomatoes
2	hot hungarian peppers
2 pints	blueberries
6	yellow peaches
3	large tomatoes
1	cantaloupe
quart	plums
bunch	lettuce
1	cucumber

August 8 & 10 CSA Update

Just a little update about your boxes this week.

You will be receiving one red seedless watermelon with your share this week. They will be in a green tote bag for easier transport.

Your peaches and nectarines are both yellow again this week.

Blueberries will come in two half pints instead of one full pint. We did not receive our new pint containers in time for this weeks shares.

Just a reminder, we will gladly take any items you wish to reuse/recycle.

• Share boxes
• Egg cartons
• Pint and half pint containers

Just bring them with you on your next pick up or return them to any of our farm market locations.

Enjoy your shares this week :)

Pickled Cubanelles

Cubanelles have no heat so they are great prepared like this and used in salads or even on sandwiches!

Ingredients

• 2 large Cubanelle Peppers (washed)
• 1 cups distilled white vinegar
• 1 1/4 cups water
• 2 tablespoon kosher salt
• 1/4 tsp. minced garlic

Directions

1. Microwave the water in a large bowl, until close to a boil (approx. 6-7 minutes, but time will vary) `
2. While the water is heating, slice the peppers into1/4 inch rings.
              
3. Place the peppers and garlic in a container which has a lid.
4. Add the salt and vinegar to the hot water, stir to dissolve the salt.
5. Pour over the peppers.  Allow to cool, then cover.

6. Try after 2 hours, allow to set up to 4 hours at most.  Remove from brine.
7.  The pickled Cubanelles can go directly into a recipe, or can be stored in a sealed container in the refrigerator for up  to a week.

Quinoa Salad with Nectarines (and/or Peaches)

Ingredients:

 

1 cup Quinoa
2 Cups Water
3 Medium Sized Nectarines (or Peaches), Pits Removed & Diced
1 Large Red Pepper (substitute with Cubanelle), Seeded, Membranes Removed & Diced
1 Medium Sweet Onion, Peeled & Diced
1/2 Cup Fresh Parsley Leaves, Coarsely Chopped
3 Tablespoons Finely Chopped Fresh Mint Leaves
Dressing:
Juice From 1 Lemon
1/3 Cup Olive Oil
1 Tablespoon Liquid Honey
1 Teaspoon Grated Fresh Ginger
Salt & Pepper To Taste
To Serve:
1/2 to 3/4 Cup Lightly Toasted Sliced Almonds (See Notes Above)
 

Directions:

 

 

Place the quinoa in a pot with the water and bring to a boil.
Reduce the heat to a simmer, then cook for about 15 minutes or until the water has been absorbed, and the quinoa is tender to the bite.
Fluff the quinoa with a fork and let cool to room temperature.
In a bowl, place the nectarines, pepper, onion, parsley and mint and toss well.
In a small bowl, whisk together the dressing ingredients, taste, and adjust as needed.
Add the cooled quinoa to the other ingredients in the bowl along with the dressing and toss well to mix.
Toss in the almonds and serve.

Recipe from: Recipe Rebuild