Group B Shareout: August 24, 2013

Hello!

It’s veggie time again!  Come down Saturday for the regular time, between
12:30 and 2:00 to get your share!

*PLEASE*  When you pick up your share remember to check off your name!
NOTE!!  We will be donating food after midday on Sunday if you do not show
up and we do not hear from you.  If something comes up, we are happy to
hold your food in a cooler if arrangements are made.  We simply don’t want
to waste any food that all of you work so hard to raise!

If you need to switch your pick-up week or cancel please let us know by Thursday morning so we
don’t harvest more than needed.  Also, there is a clipboard in the hoophouse on which you can
tell us about a future switch if need be.

Tomorrow we anticipate that you will receive:

  • onions
  • garlic
  • slicing tomatoes
  • salad tomatoes
  • cherry/sungold tomatoes
  • cucumbers
  • basil
AND possibly

  • swiss chard
  • kale
  • squash
  • eggplant
Thank you so much to everyone who signed up for harvest/prep AND everyone
who came down to help on the farm this week!  Harvest starts at 8:00 and
prep at 10.

Check our website for recipes
See you on the farm!

Laszlo Lazar
Environmental Educator

Too many tomatoes or zucchini? Don't despair!

Great recipes from the Burlington Free Press – see the full article at http://www.burlingtonfreepress.com/article/20130823/LIVING06/308230007/1009/RSS01


Calabacitas

Mara Welton of Half Pint Farm in Burlington says, “Let this be the dish that leaves you wanting more zucchini, and wishing your tired old squash plants have one more squash left in them.”

Serves two as main course, four as a side dish

  • 2 medium zucchini and/or summer squashes, chopped into half-moons, ½ inch thick
  • 2 small cans of chopped green chiles, or 6 Anaheim chiles, roasted, peeled and chopped
  • 1 clove garlic, minced into a paste
  • 2 strips of bacon (optional), chopped
  • 1 small onion, chopped
  • corn kernels from 2 fresh ears of corn, or ½ cup frozen kernels
  • 1 to 2 tablespoons of olive oil, if needed
  • salt and pepper to taste

Directions: Roast, peel, chop Anaheim chiles (or empty the cans of green chiles into a bowl) and mix well with the garlic and some salt. Set aside.

Cook bacon in a frying pan until crisp. Remove bacon and set aside. Add onion to bacon fat and sauté until fragrant and translucent, avoiding browning. Add squashes to pan and raise heat to medium-high. You may need to add some olive oil to coat squashes. Stir at intervals that allow the squashes to brown slightly between stirrings.

When squashes are cooked through, and have released some of their water, add corn kernels and cook until heated through. Add chile mixture to the pan and stir until heated through.

Add bacon (if using) back to pan and stir until heated through.

Add salt and pepper to taste.

Welton writes on her blog (www.halfpintfarm.com/recipe/) “Serve as an incredible side dish to anything, on its own, over eggs for breakfast, in a quesadilla with cheese. Trust me. You cannot go wrong.”

Tomato jam

Harrison Littell, the new chef at Claire’s in Hardwick recommends this spicy late summer jam as an accompaniment to sandwiches or to accompany a cheese plate.

  • 3 tablespoons extra virgin olive oil
  • 1/3 cup finely chopped onions
  • 1/3 cup peeled, freshly grated ginger
  • 3 finely chopped garlic cloves
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon, ground coriander
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne
  • 1/3 cup sherry vinegar
  • ¾ cup light brown sugar (use dark brown sugar for a sweeter, darker jam)
  • 8-10 tomatoes to make about 8 cups peeled, seeded and chopped tomatoes (about 3 to 3½ pounds)
  • 2 teaspoons kosher salt or salt to taste
  • 1 teaspoon black pepper
  • 1/3 cup honey
  • 3 tablespoons lemon juice

In saucepan over medium heat, sauté onions with a pinch of salt till translucent, about 5 minutes. Stir in ginger and garlic and lightly sauté for a minute to get the flavors to meld.

Add the spices, stir for 30 seconds, then the vinegar, tomatoes and brown sugar. Reduce heat, simmer for 1 to 1½ hours, covered. Stir every five to 10 minutes, adding a little water if necessary, until the mixture is the consistency of jam. Add the pepper and honey, increase the heat and cook 2 to 3 minutes until the jam is shiny. Remove from heat, add lemon juice and stir.

Cool the jam and store in clean glass jars in the refrigerator, where it will keep for a couple months.

Annette’s Wicked Good Tomato Maple Salsa

This recipe is from Amy Chamberlain, chef-owner of The Perfect Wife in Manchester, who writes, “My friend, Annette Sharon, created this recipe for a tomato recipe contest. It won the People’s Choice Award.”

  • 6 big, juicy, red ripe tomatoes
  • 1 large vidalia onion, small dice
  • 2 red bell peppers, small dice
  • ½ habenero pepper, minced
  • 1 jalepeno pepper, minced
  • 1 tablespoon garlic, minced
  • 1 bunch scallions, chopped
  • 2 teaspoons chopped chives
  • 2 teaspoons chopped dill
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon lime juice
  • 1/3 cup Vermont maple syrup
  • 2 tablespoons soy sauce
  • ½ teaspoon cayenne
  • 1 teaspoon cumin

Cut tomatoes in half across the width and scoop out the seeds and discard. Chop tomatoes into ½ inch cubes. Combine liquid ingredients and toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight for full flavor saturation. Stir occasionally. Serve with big, solid tortilla chips or over grilled meat or fish. This will last one week in the refrigerator.

 

Group A Share Out: August 17, 2013

Hello! 

It’s veggie time again!  Come down Saturday for the regular time, between
12:30 and 2:00 to get your share!

NOTE!!  We will be donating food after midday on Sunday if you do not show
up and we do not hear from you.  If something comes up, we are happy to
hold your food in a cooler if arrangements are made.  We simply don’t want
to waste any food that all of you work so hard to raise!

If you need to switch your pick-up week or cancel please let us know by Thursday morning so we
don’t harvest more than needed.  Also, there is a clipboard in the hoophouse on which you can
tell us about a future switch if need be.

Tomorrow we anticipate that you will receive:

  • onions
  • garlic
  • tomatoes
  • cherry/sungold tomatoes
  • mixed beans
  • cucumbers
  • melons
AND possibly 

  • swiss chard
  • kale
  • squash
  • eggplant
Thank you so much to everyone who signed up for harvest/prep AND everyone
who came down to help on the farm this week!  Harvest starts at 8:00 and
prep at 10.
ALSO, don’t forget to sign up for the FISHING WORKSHOP on Tuesday August 20th from 3-5:30.  Great for the kids!  We will learn about different freshwater fish, life cycles, and make a simple fishing pole and go fishing! RSVP to educator@boulderknollfarm.com. 

Check our website for recipes
See you on the farm!

Group A Shareout: August 3, 2013

Hello!

It’s veggie time again!  Come down Saturday for the regular time, between 12:30 and 2:00 to get your share!

NOTE!!  We will be donating food after midday on Sunday if you do not show up and we do not hear from you.  If something comes up, we are happy to hold your food in a cooler if arrangements are made.  We simply don’t want to waste any food that all of you work so hard to raise!

If you need to switch your pick-up week or cancel please let us know so we don’t harvest more than needed.

Tomorrow we anticipate that you will receive:

  • sweet onions
  • garlic
  • swiss chard
  • eggplant
  • squash
  • blueberries
  • AND possibly
  • edamame
  • tomatoes
  • beans

Thank you so much to everyone who signed up for harvest/prep AND everyone who came down to help on the farm this week!  Harvest starts at 8:00 and prep at 10.

See you on the farm!

 

Group A Shareout: July 27, 2013

Hello!

It’s veggie time again!  Come down this Saturday a little earlier than usual, at 12:00, for a cooking demo with Elizabeth from ZINC and learn how to turn your share out into a fabulously, tasty dish!  Oh, and don’t forget to pick up your share!

NOTE!!  We will be donating food after midday on Sunday if you do not show up and we do not hear from you.  If something comes up, we are happy to hold your food in a cooler if arrangements are made.  We simply don’t want to waste any food that all of you work so hard to raise!

If you need to switch your pick-up week or cancel please let us know so we don’t harvest more than needed.  You can contact me by text at 203-560-0614.  Also, there is a clipboard in the hoophouse on which you can tell us about a future switch if need be.

Tomorrow we anticipate that you will receive:

  • sweet onions
  • garlic
  • cucumbers
  • squash
  • blueberries
  • AND POSSIBLY
  • eggplant
  • carrots
  • beets
  • tomatoes

Thank you so much to everyone who signed up for harvest/prep AND everyone who came down to help on the farm this week!  Harvest starts at 8:00 and prep at 10.

-Laz

 

Chard Tart Recipe

The Chicago Tribune has a delicious looking recipe for chard tart. We especially enjoyed this portion of the article, where they wax poetic about chard:

Chard has a certain glamour, for a green. It’s tall and leggy, teetering on spiky roots. It preens from the kitchen garden, flaunting bold stems and broad leaves.

Click here for the full article and recipe.

Got lots of zucchini?

The New York Times has a great recipe to use up the zucchini from your CSA share or garden. They write,

As it is, it’s just too easy to poke fun at the little gourd, which can grow from the size of a finger to a femur seemingly overnight. And the incredible abundance of zucchini, whether it’s the bumper crop from your garden or the take in your community-supported agriculture (C.S.A.) share, turns it from a welcome sign of summer to an unwelcome guest by the end of July.

But check out their recipe for Zucchini Tian with Curried Bread Crumbs, and the zucchini will be unwelcome no more.

 

Group A share out: July 19, 2013

Hello!

It’s veggie time again! Come down Saturday for the regular time, between 12:30 and 2:00 to get your share!

NOTE!! We will be donating food after midday on Sunday if you do not show up and we do not hear from you. If something comes up, we are happy to hold your food in a cooler if arrangements are made. We simply don’t want to waste any food that all of you work so hard to raise!

If you need to switch your pick-up week or cancel please let us know so we don’t harvest more than needed. You can contact me by text (or call) at 203-560-0614. Also, there is a clipboard in the hoophouse on which you can tell us about a future switch if need be.

Tomorrow we anticipate that you will receive:

swiss chard
carrots
garlic
onions
cucumbers
blueberries
AND possibly
lettuce
squash
baby bok choi

Thank you so much to everyone who signed up for harvest/prep AND everyone who came down to help on the farm this week! Harvest starts at 8:00 and prep at 10.

Check our website for recipes
See you on the farm!

Kol Ami Helps At Boulder Knoll

From this week’s Cheshire Herald:

The Tikun Olam (repairing the world) committee of Congregation Kol Ami spent time working at Cheshire’s Boulder Knoll Farm on June 2. As in past years, the parents and children contribute their time and effort in exchange for a share in vegetables that they then donate to local soup kitchens and food pantries.

In addition to their gardening, this year the children of Kol Ami put up some shiny disks to deter deer and planted string beans. The adults did weeding and mulching.