Archive for Spinach

Final BIG box for the 2010 season. Gobble Gobble

What’s in the box?

Decorative CORN!

Kale

Celeriac

Potatoes

Squash (farmers Choice)

Carrots

Onions

Turnips

Garlic

Cabbage

Swiss chard

Spinach

We have decided to consolidate the last two deliveries into ONE BIG box, so this will be the last delivery for the 2010 season.

Many of you are busy next week, traveling or making holiday plans. This coming week is looking extra cold and nothing will be growing in the field. Everything in the box will hold well until Thanksgiving, and longer.  We will be around next week to pick up the empty boxes and any egg cartons you would like to leave us.

Recipes……

Spicy squash salad with lentils and goat cheese from smitten kitchen

Bacon Spinach Blue Cheese Tart

This is very rich and savory and delicious. Cut into small squares as an appetizer or hors d’oeuvres.  Or serve with a salad as a main course and then go jogging or chop firewood or shovel snow or something to burn lots of calories…

Mix 1 1/2 cups flour (I use a combination of unbleached white and whole wheat pastry flour) with 1 tsp salt.  Add 1/2 cup oil (olive is good) and two Tbsp milk.  Mix dough until combined.  Press evenly into the bottom of a 9 x 13 baking pan making a little bit of an edge up the side of the pan.  Bake for 10 min at 400.  While crust is baking, cut up some bacon (5 strips or so) and start it frying in a skillet.  Cut up an onion or two and when bacon is almost cooked, remove it from the skillet and cook the onions in the bacon grease till brown or carmelized.  Add washed, drained, chopped spinach to the skillet and stir it around until it’s wilted.  Beat 3 eggs with 1/4 cup creme fraiche, sour cream, or heavy cream.  Mix with spinach and onions and our onto the crust. Spread evenly.  Put bacon on top of that and crumble some blue cheese on top as well.  Bake for 30 min or until tart is set and golden on top.  Let cool for a few minutes before slicing.

Hasselback Potatoes from Pham Fatale looks extra buttery and delicious for Thanksgiving

Giving Thanks….

Abbie is the last of our helpers left.  We are going to be SO SAD to see her go.  Abbie!  We LOVE YOU!  You are so helpful, sensitive, insightful, and generous.  And a fearless worker ready to do any job in any weather and always willing to hold a baby.  We hope you will come back whenever you are in the midwest. We hope that you find a farm near us or a school near us to teach.  Wouldn’t it be amazing if you were Otto’s math or science teacher?  Sigh.  Endless possibilites.  You will be amazing at whatever you do next.

Thanks also to the folks who came out to visit the farm, to our families and friends who have helped us in many many ways, to the animals of the farm, and again to Kate, Jenna, Nick and Abbie.

AND  thanks so much to our members who value local foods and small farms!  Where would we be without you??

Hope to see ya next season.  Be well and stay warm till then!

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