this week's
HARVEST
1/3 lb. Green Beans
Cherry or Red Tomatoes
3 lb. Red Potatoes
Cucumbers
4 White or Red Onions
1/2 lb. Lettuce Mix
on the
HORIZON
These are the crops that you can look forward to finding in the coming weeks...
More Tomatoes!
Eggplants
Melons
August 9th & 10th, 2005 ~ Issue #11
HAPPENINGS news & musings from the fields
IN THE KITCHEN
Most people don't think about cooking in the early morning, but it's one of my favorite times to get a head start on the day's meals. With the sun rising over the trees and the ocean breezes blowing through the windows, I love to sit at the kitchen table with my cup of tea and plan some delicious salads. Here are some of our favorites you can make with this week's produce...
Potato Salad - potatoes, onion & celery with a creamy mustard dressing
Green Beans- blanched with crushed fresh garlic & olive oil
Cucumbers, Onions & Tomatoes with a balsamic vinaigrette
IN THE FIELDS
August is always the busiest month for farmers! The summer crop harvest is in full swing, and it's a rush to get all the fall seedings & transplants in. Matthew and James have been busy coordinating the seeding of cauliflower, broccoli, rutabaga, carrots, beets and parsley, and trying to organize the barn for the tomato rush that's about to start!
SAVE THE DATE!
We've set a date for our CSA Farm Day...Sunday, September 25th! We'll be sending out official invites in the next week or so, but we wanted to give you a heads up- so mark your calendars! There will be hayride and walking tours, and special activities for kids. Bring your friends and family, it's going to be a wonderful time for all!
RECIPES from the farm & from our friends
ONION TART
Tarts take a while, but this one is worth it! Make it ahead of time and serve with a big salad for a light dinner on one of these hot summer nights. I'd love to claim this recipe as my own, but I pinched it from one of Delia Smith's early cookbooks.
1/4 cup self-raising flour
1/4 cup whole-wheat flour
little salt
1/2 teaspoon mustard powder
1/4-1/2 teaspoon cayenne pepper (optional)
1/2 stick butter
1/4 cup grated cheddar cheese
1 1/2 lbs chopped onions
2 tablespoons butter
2 eggs, beaten
4 fluid ounces milk
salt & freshly ground black pepper
2 tablespoons grated cheddar cheese
Sift the flours, salt; mustard powder and cayenne into a bowl, and then rub in the butter until you get a crumbly mixture. Stir in the cheese and add enough cold water to make dough that leaves the bowl clean. Wrap the dough in plastic and put in the fridge for 30 minutes.
Melt the butter in a heavy based frying pan, add the onions, get them coated in the butter, cook them uncovered on a medium heat for approx 30 minutes, they have to be reduced and turned a deep brown. Stir from time to time, if they are still pale at the end of the cooking time, turn up the heat and cook for another 10 minutes until they have the right color.
Preheat oven to 350F and put a baking sheet in the oven. Grease an 8 inch fluted flan tin, roll out the pastry and line the tin, prick the base with a fork, place the tin on the baking sheet in the oven and bake for 15 minutes. Remove from the oven and brush with some beaten egg (from the filling) return to the oven for 5 minutes. Then spread the onions all over the base of the flan, mix the eggs with the milk, salt and pepper, and pour as much as possible over the onions, you might have some left it depends on how much the onions have reduced. Sprinkle the cheese over the top and bake for 30 minutes (on the baking sheet again) or until the filling is golden brown and puffy.