September 21,
2004
Thank you for all your kind thoughts and words
In loving memory of
~ Jory Shipman Self ~
September 6, 2004
End of the Season Potluck
The last pick-up date is October 12th.
We will have an end of the season potluck on October 7th from 5:00—7:00
We hope you will all join us!
This Week’s Harvest:
peppers, tomatoes, beets, leeks, onions, potatoes, garlic, mesclun
Pick-Your-Own: still plenty of cherry tomatoes and flowers
Also of note: as the yellow squash ripens, they develop a darker orange color and nobby texture which makes them a nice fall decoration.
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Farm Updates:
We are starting to have those pangs of nostalgia that come with the winding down of the growing season. Only three more pick-up days!
Winter squash and pumpkins will be ready for your choosing next week!
Winter Squash Rolls
1 1/2 cups cubed winter squash
1 cup scalded milk
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
6 cups all-purpose flour
1/2 cup white sugar
2 teaspoons salt
1/2 cup shortening
Directions
1. Preheat oven to 400 degrees F (200 degrees C). In a
small saucepan, cover squash cubes with water. Bring to a
boil and cook until tender, about 15 minutes. Drain, cool
and mash.
2. In a small bowl, dissolve yeast in warm water. In a
large bowl, combine 5 cups flour, sugar and salt. Stir in
the yeast mixture, shortening, squash and milk. Mix well.
Stir in the remaining flour, 1/2 cup at a time, beating
well after each addition. When the dough has pulled
together, turn it out onto a lightly floured surface and knead
until smooth and supple, about 8 minutes. Lightly oil a
large bowl, place the dough in the bowl and turn to coat
with oil. Cover with a damp cloth and let rise in a warm
place until doubled in volume, about 1 hour.
3. Divide the dough into twelve equal pieces and form into
rounds. Place the rounds in a lightly greased 13x9 inch baking
pan. Cover with a damp cloth and let rise until doubled in
volume, about 30 minutes.
4. Bake at 400 degrees F (200 degrees C) for 10 to 15
minutes or until golden brown.
Butternut Squash Casserole
10 Servings
5 c Shredded butternut squash
1 Lemon; juice & peel of
1 c Raisins
6 .. to 8 dried apricots;
.. chopped about 1/3 cup
1 Apple; cubed
2 c Ricotta or cottage cheese
1 Egg; lightly beaten
3 tb Plain yogurt, sour cream or
.. buttermilk
1 ts Cinnamon
1/8 ts Ground nutmeg
1/2 c Chopped walnuts
Preheat oven to 350°. Grease an 11"x7"x2" baking
dish.
Toss zucchini with lemon juice and peel. Layer
half in baking dish. Combine fruits; sprinkle on
top. Blend cheese, egg, yogurt, cinnamon and
nutmeg; spread over fruits. Cover with remaining
squash; sprinkle iwth nuts. Cover with foil; bake
until done, 35 to 40 minutes.
Makes 10 to 12 servings.
Caramelized Brussels Sprouts with Pistachios
4 pounds Brussels sprouts
1/2 cup unsalted butter
4 small red onions, cut into strips
1/4 cup red wine vinegar
2 tablespoons white sugar
salt and pepper to taste
1/2 cup coarsely chopped pistachios
Directions
1. Place Brussels sprouts in a steamer basket over boiling
water. Cover saucepan and steam 8-10 minutes or until
Brussels sprouts are tender yet crisp.
2. Melt the butter in a deep skillet, add the onions and 3
tablespoons vinegar; cook until onions brown.
3. Add the Brussels sprouts, sugar and remaining vinegar.
Saute over medium heat until the Brussels sprouts are
lightly caramelized.
4. Season with salt and pepper to taste and garnish with pistachios.
Homemade Mustard Salad Dressing
1/2 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 cup white wine vinegar
1/4 cup water
1 egg, beaten
Directions
1. Whisk together the sugar, flour, mustard, salt,
vinegar, water and egg.
2. Cook in a double boiler until thick; allow to cool. Mix
with equal parts mayonnaise and stir into potato salad.
Ali's Amazing Bruschetta
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese
Directions
1 Preheat oven to 400 degrees F (200 degrees C).
2 In a medium bowl, combine tomatoes, onion, olive oil,
oregano, basil and parsley. Place bread on a baking sheet, and
top with tomato mixture. Sprinkle with Parmesan.
3 Bake in preheated oven for 8 to 10 minutes, or until
bottom of bread is browned. Allow to cool 5 minutes before serving.
California Grilled Veggie Sandwich
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
Directions
1. In a bowl, mix the mayonnaise, minced garlic, and lemon
juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush
grate with oil. Place bell peppers and zucchini closest to
the middle of the grill, and set onion and squash pieces
around them. Cook for about 3 minutes, turn, and cook for
another 3 minutes. The peppers may take a bit longer. Remove
from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides
of the bread, and sprinkle each one with feta cheese.
Place on the grill cheese side up, and cover with lid for 2
to 3 minutes. This will warm the bread, and slightly melt
the cheese. Watch carefully so the bottoms don't burn.
Remove from grill, and layer the with vegetables. Enjoy as
open faced grilled sandwiches.
Curried Squash, Garbanzo Bean, and Potato Stew
3 tablespoons olive oil
1 1/2 cups ground cayenne pepper
1 medium yellow onion, chopped
2 tablespoons yellow curry powder
2 (14 ounce) cans vegetable broth
3 large Yukon Gold potatoes, chopped
10 ounce cooked yellow squash
1/2 head cauliflower, chopped into bite size pieces
2 (15 ounce) cans garbanzo beans
1 (8 ounce) container plain yogurtcilantro leaves, for garnish
Directions
1. Heat the olive oil and cayenne pepper in a large pot
over medium heat, and saute the onion until tender. Season
with curry powder. Pour in the broth, and mix in the
potatoes. Bring to a boil, reduce heat to low, and simmer 20
minutes, or until potatoes are very tender.
2. Mix the squash and cauliflower into the pot, and
continue cooking 30 minutes, or to desired consistency.
3. Mash the garbanzo beans with a fork, and mix into the
pot. Continue cooking 5 minutes, until heated through. Top
with yogurt, and garnish with cilantro to serve.
Cream Of Garlic Soup
3/4 cup garlic cloves, peeled
3 tablespoons olive oil
2 1/2 cups chicken broth
1 cup white wine
2 1/2 cups milk
1 cup heavy whipping cream
1/2 cup peeled and cubed potatoes
salt and pepper to taste
Directions
1. Chop garlic in a food processor to a coarse paste,
stopping occasionally to scrape the sides of the bowl.
2. Heat oil in a large saucepan over low heat. Add the
garlic paste and cook just until the paste begins to color,
stirring constantly. Stir in the chicken broth and wine. Bring
mixture to a boil.
3. Reduce heat and simmer for 30 minutes. Stir in the
milk, cream and potato and simmer for another 30 minutes.
4. Puree soup in blender, return to saucepan and simmer.
Add salt and pepper to taste. Ladle into bowls and serve
with buttered French bread.
Bow-Tie Pasta With Red Pepper Sauce
2 cups red bell pepper, chopped
1/2 cup chicken broth
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon honey
2 cups bow tie pasta
1 cup blanched green peas
2 tablespoons chopped fresh parsley
Directions
1. Combine bell pepper, broth, oregano, salt, and pepper
in 2 quart saucepan. Cover. Cook over medium low heat
for 20 minutes, stirring occasionally, until bell pepper
is tender.
2. Stir in tomato paste, vinegar, and honey; remove from
heat. Puree mixture in a blender or food processor.
3. Meanwhile, cook pasta as directed on package. Drain.
4. Mix together pasta, red pepper sauce, peas, and parsley.
Leek & Green Peppercorn Tart
Makes one 12 inch square tart
13 oz. rich piecrust dough made with 2 cups flour, 1/4 tsp each salt and sugar, 1/2 cup plus 2 TBS butter, and 3 TBS iced water
1 cup Cheddar cheese, coarsely grated
1 cup mozzarella cheese, coarsely grated
1 1/2 tsp. dried green peppercorns, crushed
salt
3 small leeks, halved lengthwise and thinly sliced
2 oz. pancetta, diced
2 tsp. fresh thyme leaves
beaten egg yolk, to glaze
1. For the dough, combine the flour, salt, and sugar. Work in half the butter until the mixture resembles coarse crumbs. Briefly work in te remaining butter, leaving it slightly unevenly mixed (this helps crisping). Lightly stir in the water to form a soft dough. Wrap in plastic wrap and chill for 1 hour.
2. Preheat the oven to 475 degrees F. Thinly roll out the dough on a floured surface to form a 12 1/2 inch square. Carefully drape it over a rolling pin and place it on a baking sheet. Trim the edges neately.
3. Leaving a 3/4 inch border all around, scatter the cheeses evenly over the dough. Sprinkle with the peppercorns and a little salt to taste, then add the leeks, pancetta, and thyme.
4. Fold the edges over the filling and brush with the egg yolk mixture. Bake for 20 minutes, until the pastry is golden and the leeks look slightly charred. Serve hot or warm.
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