Creamed Green Beans

Ingredients

• 3 tablespoons butter, divided
• 1/2 cup cornflakes, crumbled
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dried minced onion
• 1 teaspoon sugar
• 1 cup (8 ounces) sour cream 
• 4 to 6 cups French-style green beans, cooked and drained
• 1 cup (4 ounces) shredded sharp cheddar or Swiss cheese

 

Directions

• In a small saucepan, melt 1 tablespoon butter; stir in cornflakes and
• set aside. Melt remaining butter in a large saucepan. Stir in flour,
• salt, pepper, onion and sugar; heat and stir until bubbly. Reduce
• heat; add the sour cream and stir until smooth. Cook and stir over
• low heat for 2 minutes (do not boil). Fold in the beans.

• Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with cheese and
• cornflake mixture. Bake, uncovered, at 400° for 20 minutes or
• until heated through. Yield: 6-8 servings.

Recipe from: Taste of Home

 

Bacon Glazed Acorn Squash

Acorn squash is a very versatile winter squash. Its great for stuffing, baking, and even great in soups.

Here is a simple recipe that is sure to please the whole family.

Ingredients:

• 1 Acorn Squash
• 2 teaspoon vegetable oil
• 1/4 teaspoon salt
• 2 tablespoon orange juice
• 1 teaspoon honey
• 2 slices cooked bacon (we have that too! check our freezer)

Directions:

• Preheat oven to 450 degrees
• Wash the acorn squash to remove any dirt or debris
• Carefully, with a very sharp knife, cut the acorn squash in half and remove seeds
• Slice 3/4 inch sections of the acorn squash
• Arrange on a baking dish and drizzle with the vegetable oil
• Whish together the orange juice, honey, and salt
• Drizzle over the sliced acorn squash
• Top with crumbled bacon
• Bake for 25 minutes
• Enjoy!

This makes a great side dish or even a great main course!

October 10 & 12 CSA Boxes

Hello all!

We hope that you enjoyed the warmer weather last week.

We are getting ready for the fall crops. We just picked our first round of winter squash. You will be getting a preview this week.

Here is what we have ready for you this week:

HALF SHARE
4 ears	corn
quart	beans
4	apples
head	cauliflower
1	acorn squash
half pint	blackberries
head	lettuce

FULL SHARE
6 ears	corn
quart	beans
6	apples
head	cauliflower
2	acorn squash
2 half pints	blackberries
head	lettuce
bunch	swiss chard
6	Gibson Gold Apples

Blackberry Muffins

Ingredients:
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 stick unsalted butter (4 tablespoons or 60 grams), melted and cooled
1 large egg, beaten
3/4 cup plus 2 teaspoon milk
1 1/2 cups blackberries
Method:
Preheat oven to 400 degree F. Line a muffin pan with 10 paper muffin cups or spray with non-stick cooking spray. If you have a twelve-hole muffin pan, fill the two empty cups halfway with water (this makes the muffins moist).
Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar. In another bowl, together the melted butter, egg, and milk. You can also use an electronic hand mixer. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).
Add the blackberries to a bowl and stir them in just enough to combine.
Divide the batter evenly among the prepared muffins cups. Bake the blackberry muffins until golden, for about 20-25 minutes. Remove the blackberry muffins from the pan and transfer to a wire rack to cool. Blackberry muffins are best served warm.

Recipe from:Rasa Malaysia

Bite Size Apple Pies

Here is a great one for the kids. They will even have fun helping you make this one :)

Ingredients:

1/2 c. sugar
2 tsp. cinnamon
1 pkg. (14.1 oz..} refrigerated pie crust
3 tbsp. melted butter, divided
2 medium tart apples, each cut into 8 wedges

In a small bowl, combine the sugar and cinnamon, set aside 1 Tbsp. On a lightly floured surface, unroll the pastry. Brush with  2 Tbsp. melted butter, sprinkle with remaining sugar mixture.

Cut each sheet into 8 one inch strips, about 8 in. long. Wrap one strip around each apple wedge, placing sugared side of pastry against apple.

Place on parchment paper lined baking sheet. Brush tops with melted butter and sprinkle with sugar mixture. bake at 425 for 13-15 minutes or until pastry is golden brown. Serve warm. Makes 16.
Recipe from: Cookin' Up North

Rajas: Roasted Poblano, Corn, and Onion in a cheesey cream sauce

RAJAS

• 1 fresh poblano pepper
• 1 tablespoons vegetable oil
• 1 tablespoon butter
• 1 large white onion thinly sliced
• 4 ears fresh corn
• 1/2cup heavy cream 
• 1/2 cup sour cream
• 1 cup, shredded Monterrey jack cheese
• salt and fresh ground black pepper to taste

Start by charring your poblano.  Wash and dry, then set directly on your stove burner.  You want to burn the skin and have it turn black.  You are not trying to cook..  I made the mistake of trying to char them on my gas BBQ once and all I did was end up cooking them, which made them mushy.

 

Keep turning them with tongs until charred all over, then quickly put into a large ziploc style bag and let them sit for about 15 minutes.  The steam in the bag helps to loosen the skin.

 

Take them one at a time and you are literally going to wipe off the skin with paper towels.  Either take great care not to get the peppers on your hands too much, or wear gloves.  You can get a chemical burn if you have your fingers directly on these too long.

When the pepper is peeled, cut off the tops, slit one side to open it up flat and use a knife to scrape out any seeds.  Cut the pepper into thin strips that are about an inch long and set aside.

Take your ears of fresh corn and cut the kernels off with a sharp knife.  A tip given was to cut the corn on top of a clean dish towel.  It keeps the kernels from bouncing everywhere, and when you’re done, you can just pick up the towel and sort of pour the kernels where you need them….

… in this case on a hot griddle or large skillet that has a little oil or butter on it.  Mix the kernels around to get them coated and then let them sit without stirring for a few minutes over medium high heat.  You want them to caramelize a little bit.  Stir every so often until they’ve achieves that “roasted corn” look.  Set aside.

Peel the onion and slice in half.  Slice each half in thin strips.  In another skillet over medium high heat, add the vegetable oil and the butter.  Sautee the onion for about 5 minutes.  Add the corn and cook another minute of two.

Add the poblano strips and stir.  Cook an additional minute or so, then add the heavy cream and sour cream (you can also use creme fraiche or Mexican Crema if you can find it).  Stir and cook until bubbling.  Add the Jack cheese and stir until smooth.  Add salt and pepper and serve.

 

Recipe from:V Spot

Eggplant, Tomato, & Mozzarella Bake

This is a simple yet fabulous way to use your eggplant and tomatoes this week

Ingredients:

• 1 eggplant (nicely round, not slender)
• 4 teaspoons olive oil (or more)
• 1  large ripe Tomato                                                  
• 4  slices mozzarella cheese (pre-spiced is fine)
• finely chopped herbs (like basil, dill, or thyme)
• salt and black pepper
• 4 tablespoons vinaigrette dressing (if making this a salad)

Directions:

1.  
   Heat oven to 350 deg F/180 deg Celsius.
2.  
   From the eggplant, slice 4 rounds, about 1/3" thick. Discard the thinner ends.  Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil.
3.  
   Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep.
4.  
   To assemble, slice each tomato into 4 even slices, discarding the ends
5.  
   Chop your herbs of choice finely, or use dried herbs if fresh herbs are not available.
6.  
   Starting with an eggplant slice, stack each of 4 stacks as follows: eggplant, tomato, mozzarella,
7.  
   SEASON each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper.
8.  
   You will have 4 stacks
9.  
   As a warm side dish: heat gently in a warm oven (under cooking point of 212 deg F) until the tomato slices are warm and the mozzarella melts. Delicious with fried chicken pieces/.
10.  
    As a salad: drizzle with a tangy French vinaigrette and serve with toasted bruschetta slices
 

Recipe from: Food.Com