Week 12; August 23, 2012

What’s in the box?

Full Share

Sweet corn

potatoes

hot peppers mix (in the plastic bag)

red peppers

heirloom tomatoes

garlic

onions

slicer tomatoes

rainbow chard

carrots

parsley

Single Share

same as above, but in less quantity

Notes on the box….

This planting of Sweet Corn didn’t get much water, so it didn’t fill out as well as previous plantings and there’s less in the box than we had planned for.  This variety tastes more “corny” than sweet.  Hope you enjoy it!

Please store your potatoes, garlic, and onions in a cool dark place, but not the fridge.

See previous weeks for pepper and tomato storage tips.

Rainbow Chard and parsley will store best in a plastic bag in your fridge.  Soak in a sink of cold water  if they need perking up before you prepare them.  You can eat the colorful stems of the chard.  Slice them up and begin cooking them in at the same point you do onions in a recipe.  They take longer to cook than the leaves.  The leaves cook very quickly.  Use Chard as you would spinach in cooked recipes.

Recipes

Mexican Rice 

Homemade Refried Black Beans

Craig’s Fresh Roasted Chile Sauce 
Hot peppers (2 hot wax peppers, 2 or three jalapeno peppers, and a pablono if you have one) and  4 medium red bell or several sweet red roasting peppers.  Place whole peppers in a single layer in a baking pan and roast in the broiler until charred.  Remove from oven, flip, and roast until other side is charred.  Remove from broiler and let the peppers cool.  When you can handle them remove the seeds and stems (wear gloves for the hot peppers or rub your hands with oil before handling to avoid HOT HANDS).  While the peppers are cooling put 2 onions, peeled and coarsely chopped, along with 5 peeled garlic cloves in the broiler and allow to lightly char.
Add the above along with 2 cups chicken or vegetable stock,  1-2 tsp. salt, 1 or 2 large cored and seeded tomatoes and  put it all in the food processor and buzz it till smooth.
Heat 2 Tbsp oil in a saucepan and whisk in 1 Tbsp flour. Cook on high till flour browns a bit, but do not let it burn.
Slowly whisk in chile sauce, 1 Tbsp. cumin and 1 cup or less broth.  Reduce heat and simmer on low for 5- 10 minutes until the thickness you want.  It also thickens as it sits in the fridge.  This sauce is great on enchiladas, with the rice and beans above, on nachos…  I think it would be good on an old shoe.  It’s just so good.
Corn Farrotto Recipe from Bon appetite
Spicy Chard with Ginger

On the Farm…

The pizza party was a blast!  We think people were able to eat a good amount of pizza and had their smiles said they had a good time.  We really enjoyed getting to meet members that have been with us for several years that we hadn’t met.  We also loved talking to folks that had been out to the farm in the past.  We had a group of people that biked all the way to the farm from the twin cities!  We had a great turn-out.  The pizza oven stayed nice and hot and Derek and the crew did such great prep work that the pizzas just kept coming out and getting gobbled up in a nice steady stream.  The pizza buffet seemed to be a nice way to let people eat, explore the farm, and visit with each other.

We LOVED sharing our cheese with people and getting some great feedback!  That was very exciting and the cheese was well received.  Some really great comments that were very encouraging!

Thankfully the rain held out till most everyone had eaten some pizza and it stopped after about an hour and we were able to get the bonfire going.  We really appreciate everyone that came out to enjoy the pizzas with us!  We will let you know when the next pizza party will be!

an impossible load of branches for the bonfire

dough!

Lauren and the basil

Derek the amazing Pizza Chef!

Pizza party!

Craig and the oven and the storm clouds rolling in

Cheese tasting

the sand pile was a hit!

relaxing post-pizza

bonfire!

Next week….

tomatoes

green beans

peppers

corn?

onions

garlic

greens

winter squash?

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