Hello CSA Members,
Hope you are enjoying the red, ripe tomatos that we are now receiving. Have you ever tried a tomato sandwich? This is what I am having for lunch lately. Two slices of bread, a bit of mayo, sprigs of basil, medium slices of tomato, salt & pepper. Yummy & simple for the hotter days of summer.
Mark your calendars as we are planning a "Pot Luck" Open House on Sunday, August 30th beginning at 2PM until about 7PM or so. Please join us in our back yard by the pool area . Kids are welcome to come & can play in the pool too. An evite will follow sometime next week. We hope you will join us or at least stop by.
FYI - I will be away on vacation this coming week. The vegetables will be set up in the garage just like every week. Sue Metzger will be coordinating with the farm & making sure all vegetables are out of my garage by Thursday evening. So be sure to come pick up your vegetables. Contact info for Sue is: sue.metzger@villanova.edu.
Enjoy your week.
Sherri
Friday, August 7, 2009
Monday, July 27, 2009
Week 9 - Summer Heat
Hello CSA Member,
Hope you all are continuing to enjoy your bounty of weekly vegetables. The summer heat seems to have finally arrived. We are trying to stay cool here. It is time to heat up the grill and steam vegetables or prepare a simple salad. Check out the NY Times for The Minimalist, 101 Simple Salads for the Season. Here you will find suggestions for 101 simple salad recipes and salad dressings.
http://www.nytimes.com/2009/07/22/dining/22mlist.html?scp=1&sq=101%20simple&st=cse
Stay Cool,
Sherri
So, try something new with your salad this week and stay COOL!
Hope you all are continuing to enjoy your bounty of weekly vegetables. The summer heat seems to have finally arrived. We are trying to stay cool here. It is time to heat up the grill and steam vegetables or prepare a simple salad. Check out the NY Times for The Minimalist, 101 Simple Salads for the Season. Here you will find suggestions for 101 simple salad recipes and salad dressings.
http://www.nytimes.com/2009/07/22/dining/22mlist.html?scp=1&sq=101%20simple&st=cse
Stay Cool,
Sherri
So, try something new with your salad this week and stay COOL!
Wednesday, July 22, 2009
Week 8 - Beautiful Corn and a Few Tomatoes
Hello CSA Members,
Love the bounty this week. I have really enjoyed the small samples of vegetables as they begin to come in. Now I think we have a nice supply of corn and a good beginning for tomatoes. YUM! I was a bit relieved to not have cauliflower this week. For the couple of people that left me your cauliflower, 4 year old Jack down the street LOVES Cauliflower so I passed those on to Jack!!! I hope that all of you are enjoying your vegetables. It feels a bit like Christmas as I peek into the box each week.
Blueberries are still available however, I am sorry to say, the price has increased to $5.00 per pint. They are organic berries grown at Pleasant Hill Farms in Allentown, PA. Place any orders for blueberries by 9PM Saturday evening. I have asked for pricing in bulk as I had hoped better pricing could be established.
Thanks to all for sharing recipes. Check out www.chocolateandzucchini.com and www.101cookbooks.com. At both websites, you may search by ingredient. They have recipes here for Chocolate and Zucchini Cake and Zucchini Bread.
Enjoy your week. Sherri
Love the bounty this week. I have really enjoyed the small samples of vegetables as they begin to come in. Now I think we have a nice supply of corn and a good beginning for tomatoes. YUM! I was a bit relieved to not have cauliflower this week. For the couple of people that left me your cauliflower, 4 year old Jack down the street LOVES Cauliflower so I passed those on to Jack!!! I hope that all of you are enjoying your vegetables. It feels a bit like Christmas as I peek into the box each week.
Blueberries are still available however, I am sorry to say, the price has increased to $5.00 per pint. They are organic berries grown at Pleasant Hill Farms in Allentown, PA. Place any orders for blueberries by 9PM Saturday evening. I have asked for pricing in bulk as I had hoped better pricing could be established.
Thanks to all for sharing recipes. Check out www.chocolateandzucchini.com and www.101cookbooks.com. At both websites, you may search by ingredient. They have recipes here for Chocolate and Zucchini Cake and Zucchini Bread.
Enjoy your week. Sherri
Sunday, July 12, 2009
Week 7 - Blueberries for Sale this week
Hello CSA Members,
- BLUEBERRIES FOR SALE - If anyone would like to purchase freshly picked organic blueberries, they are available for $4.00 per pint. Send an email with your order request to Orders@Breakawayfarms.net. Indicate Wayne CSA in the subject line. These berries are organically grown berries from Pleasant Hill Farm, Allentown PA. They will be ready with the regular Wednesday vegetable pickup and bring your payment when you collect the berries. The berries will be available for us to purchase for the next few weeks.
- TIME CHANGE FOR PICKING UP VEGETABLES - The pick up time for the vegetables is changing to anytime after 5PM on Wednesdays due to the farmer's schedule. The delivery has been running late the last couple of weeks. Thank you for understanding.
THANK YOU SIMONE LAU for the recipe listed below and for the reference to www.101cookbooks.com This is a great vegetarian website that also allows you to search by ingredient. Check it out.
CAULIFLOWER-TOMATO-FETA GRATIN
Ingredients: cauliflower, garlic cloves, onion, 5 tomatoes, oregano, honey, capers, 4oz crumbled feta, 1/2 lemon, swiss chard(not required)
Break cauliflower down into small florets & steam for 5 minutes.
Saute 1 chopped onion & 2 garlic cloves, minced until tender. Add swiss chard if you have it (washed, stems removed & then chopped) and five tomatoes (chopped & seeded) and a little oregano. Cook until the tomatoes are tender & the juices have evaporated (about 7 minutes). Add 1 tsp honey & 1 TBSP capers (rinsed), season with salt & pepper.
Put the tomato sauce in a baking dish. Add the steamed cauliflower on top, squeeze the juice of 1/2 lemon over everything and mix slightly. Top with 4 oz crumbled feta. Place under a broiler until the cheese & cauliflower are slightly browned.
Enjoy your week and I will see you on Wednesday.
Sherri
- BLUEBERRIES FOR SALE - If anyone would like to purchase freshly picked organic blueberries, they are available for $4.00 per pint. Send an email with your order request to Orders@Breakawayfarms.net. Indicate Wayne CSA in the subject line. These berries are organically grown berries from Pleasant Hill Farm, Allentown PA. They will be ready with the regular Wednesday vegetable pickup and bring your payment when you collect the berries. The berries will be available for us to purchase for the next few weeks.
- TIME CHANGE FOR PICKING UP VEGETABLES - The pick up time for the vegetables is changing to anytime after 5PM on Wednesdays due to the farmer's schedule. The delivery has been running late the last couple of weeks. Thank you for understanding.
THANK YOU SIMONE LAU for the recipe listed below and for the reference to www.101cookbooks.com This is a great vegetarian website that also allows you to search by ingredient. Check it out.
CAULIFLOWER-TOMATO-FETA GRATIN
Ingredients: cauliflower, garlic cloves, onion, 5 tomatoes, oregano, honey, capers, 4oz crumbled feta, 1/2 lemon, swiss chard(not required)
Break cauliflower down into small florets & steam for 5 minutes.
Saute 1 chopped onion & 2 garlic cloves, minced until tender. Add swiss chard if you have it (washed, stems removed & then chopped) and five tomatoes (chopped & seeded) and a little oregano. Cook until the tomatoes are tender & the juices have evaporated (about 7 minutes). Add 1 tsp honey & 1 TBSP capers (rinsed), season with salt & pepper.
Put the tomato sauce in a baking dish. Add the steamed cauliflower on top, squeeze the juice of 1/2 lemon over everything and mix slightly. Top with 4 oz crumbled feta. Place under a broiler until the cheese & cauliflower are slightly browned.
Enjoy your week and I will see you on Wednesday.
Sherri
Wednesday, July 1, 2009
Week 5 What to do with the Cauliflower?
Hello All,
Week 5 brings us more cauliflower and cabbage. Should I confess to still having some cauliflower in my frig from last week? Below you will find several recipes from The Moosewood Cookbook by Mollie Katzen. Also, thanks to Stephen Howard for sharing some cauliflower recipes too. The links to these recipes can be found by scrolling down below the Breakaway Farms area on the right side of the blog.
CAULIFLOWER MARRANCA
about 1 hour to prepare including baking time - 5-6 servings
1 lb. mushrooms, sliced
1 lg. onion, chopped
1 lg. head cauliflower (in flower pieces)
3 c. cooked brown rice or millet
2 1/2 c. grated cheese (optional)
Juice of 1 lemon
3 cloves crushed garlic
Basil
Salt and pepper
Saute mushrooms and onion in butter with juice of one lemon. Saute cauliflower with 3 cloves garlic, basil, salt & pepper. Salt and butter the cooked brown rice or millet. Combine everything. Bake covered 1/2 hour at 350 degrees.
CAULIFLOWER CHEESE PIE
preparation & bake time is about 2 hours - servings - 9"pie
For the crust: Heat oven to 400 degrees
2 cups packed grated raw potato
1/2 teaspoon salt
1 egg beaten
1/4 cup grated onion
Set the freshly grated potato in a colander over a bowl. Salt it & leave for 10 minutes. Squeeze out the excess water and add it to the remaining ingredients. Pat it into a well-oiled 9" pie pan, building up the side of the crust with lightly flowered fingers. Bake for 40 to 45 minutes until browned. After the first 30 minutes brush the crust with a little oil to crispen it.
For the filling: Turn oven down to 375 degrees
1 heaping cup grated cheddar cheese
1 medium cauliflower, broken into small florets
1 medium clove crushed garlic
1 cup chopped onion
3 Tbs butter
dash of thyme
1/2 tsp basil
1/2 tsp salt
2 eggs, 1/4 cup milk & black pepper (beaten together)
paprika
Saute onions & garlic, lightly salted, in butter for 5 minutes. Add herbs & cauliflower & cook covered, 10 minutes, stirring occasionally. Spread half the cheese into the baked crust, then the saute, then the rest of the cheese. Pour the custard over & dust with parika. Bake 35-40 minutes until set.
SATYAMMA'S FAMOUS CAULIFLOWER CURRY
begin cooking some rice around the same time you begin preparing the recipe
40 minutes to prepare - 4 to 6 servings
1/2 grated, unsweetened coconut
2 Tbs. toasted sesame seeds
2 Tbs. toasted cumin seeds
optional: 2 Tbs. white poppyseeds
1/2 tsp ground cloves
2 cloves garlic
1 1/2 grated ginger root
2 Tbs. shelled roasted peanuts
1/2 tsp turmeric
1/4 tsp cayenne
1 tsp salt
1 1/2 cups chopped onion
1 medium cauliflower in pieces
juice of 1/2 lemon
2-3 Tbs oil or butter for frying
*Puree in blender the first 10 ingredients. Add enough water so the blender can work. Reduce to a homogeneous mixture.
*Fry the onions until translucent. Add cauliflower & mix. Add salt.
*Add blended mixture & cook covered on low heat until cauliflower is tender, stirring every few minutes. Additional water (or orange juice) may be added.
*Add lemon juice & cook a few minutes more. Adjust for salt.
*Serve over rice
NUTTY COLESLAW SALAD
16 oz bag of cabbage (about 1 small head of cabbage)
2 packages of beef ramen noodles
2 bunches of scallions (sliced thinly)
1 cup salted sunflower seeds
1 cup of toasted sliced almonds
Break up the Ramen noodles and mix all of above together. Add the dressing about 10-15 minutes prior to serving.
Dressing:
1/2 cup of veggie oil
1/2 cup of vinegar (I use rice wine vinegar or white wine vinegar)
1/2 cup of sugar
2 seasoning packages from the Ramen noodles
CABBAGE SALAD WITH BLUE CHEESE
depending on number of servings desired
shred 1/2 or a whole cabbage into pieces
blue cheese crumbles
blue cheese dressing
may add bacon sprinkles
may add sliced avocado
Week 5 brings us more cauliflower and cabbage. Should I confess to still having some cauliflower in my frig from last week? Below you will find several recipes from The Moosewood Cookbook by Mollie Katzen. Also, thanks to Stephen Howard for sharing some cauliflower recipes too. The links to these recipes can be found by scrolling down below the Breakaway Farms area on the right side of the blog.
CAULIFLOWER MARRANCA
about 1 hour to prepare including baking time - 5-6 servings
1 lb. mushrooms, sliced
1 lg. onion, chopped
1 lg. head cauliflower (in flower pieces)
3 c. cooked brown rice or millet
2 1/2 c. grated cheese (optional)
Juice of 1 lemon
3 cloves crushed garlic
Basil
Salt and pepper
Saute mushrooms and onion in butter with juice of one lemon. Saute cauliflower with 3 cloves garlic, basil, salt & pepper. Salt and butter the cooked brown rice or millet. Combine everything. Bake covered 1/2 hour at 350 degrees.
CAULIFLOWER CHEESE PIE
preparation & bake time is about 2 hours - servings - 9"pie
For the crust: Heat oven to 400 degrees
2 cups packed grated raw potato
1/2 teaspoon salt
1 egg beaten
1/4 cup grated onion
Set the freshly grated potato in a colander over a bowl. Salt it & leave for 10 minutes. Squeeze out the excess water and add it to the remaining ingredients. Pat it into a well-oiled 9" pie pan, building up the side of the crust with lightly flowered fingers. Bake for 40 to 45 minutes until browned. After the first 30 minutes brush the crust with a little oil to crispen it.
For the filling: Turn oven down to 375 degrees
1 heaping cup grated cheddar cheese
1 medium cauliflower, broken into small florets
1 medium clove crushed garlic
1 cup chopped onion
3 Tbs butter
dash of thyme
1/2 tsp basil
1/2 tsp salt
2 eggs, 1/4 cup milk & black pepper (beaten together)
paprika
Saute onions & garlic, lightly salted, in butter for 5 minutes. Add herbs & cauliflower & cook covered, 10 minutes, stirring occasionally. Spread half the cheese into the baked crust, then the saute, then the rest of the cheese. Pour the custard over & dust with parika. Bake 35-40 minutes until set.
SATYAMMA'S FAMOUS CAULIFLOWER CURRY
begin cooking some rice around the same time you begin preparing the recipe
40 minutes to prepare - 4 to 6 servings
1/2 grated, unsweetened coconut
2 Tbs. toasted sesame seeds
2 Tbs. toasted cumin seeds
optional: 2 Tbs. white poppyseeds
1/2 tsp ground cloves
2 cloves garlic
1 1/2 grated ginger root
2 Tbs. shelled roasted peanuts
1/2 tsp turmeric
1/4 tsp cayenne
1 tsp salt
1 1/2 cups chopped onion
1 medium cauliflower in pieces
juice of 1/2 lemon
2-3 Tbs oil or butter for frying
*Puree in blender the first 10 ingredients. Add enough water so the blender can work. Reduce to a homogeneous mixture.
*Fry the onions until translucent. Add cauliflower & mix. Add salt.
*Add blended mixture & cook covered on low heat until cauliflower is tender, stirring every few minutes. Additional water (or orange juice) may be added.
*Add lemon juice & cook a few minutes more. Adjust for salt.
*Serve over rice
NUTTY COLESLAW SALAD
16 oz bag of cabbage (about 1 small head of cabbage)
2 packages of beef ramen noodles
2 bunches of scallions (sliced thinly)
1 cup salted sunflower seeds
1 cup of toasted sliced almonds
Break up the Ramen noodles and mix all of above together. Add the dressing about 10-15 minutes prior to serving.
Dressing:
1/2 cup of veggie oil
1/2 cup of vinegar (I use rice wine vinegar or white wine vinegar)
1/2 cup of sugar
2 seasoning packages from the Ramen noodles
CABBAGE SALAD WITH BLUE CHEESE
depending on number of servings desired
shred 1/2 or a whole cabbage into pieces
blue cheese crumbles
blue cheese dressing
may add bacon sprinkles
may add sliced avocado
Monday, June 22, 2009
Week 4 - Additonal Info
NEW VEGGIE ADDITIONS THIS WEEK!!! Just in, we will be getting cauliflower and green beans in this week's bounty.
Sunday, June 21, 2009
Week 4 - Time to get creative with the lettuce.....
Hello All,
I hope all of you are enjoying the vegetables. In my house, we have been trying to be a bit more creative with our salads. This past week, we had a Taco Salad and a Grilled Romaine Lettuce Salad. We also used a whole head of cabbage and some of the peas in an asian stir fry with yellow noodles. My youngest did not even notice the cabbage. Frank and I discussed how we usually only buy cabbage in the winter.So, we can thank our farmer for helping us eat more vegetables and definitely a few more salads.
Speaking of the vegetable farmer, Jonathan Einwechter is farming 3 and 1/2 acres of land. The vegetables for our CSA take up about 1/2 acre of the plot. Jon is engaged to be married in August and I recently met his fiance and his sister fresh from the fields. They had been harvesting our vegetables and preparing the boxes. On this particular morning, they were removing colorado potato beetles from young potato plants by hand which is extremely labor intensive. Jon was thanking me and all of us for buying his vegetables. He sells the rest of his vegetables at various farmers markets and grocery stores. Jon mentioned the lettuce was started from organic seeds in a green house and planted after the danger of frost had past. Now we are enjoying the fruits of his labor.
For those of you wondering where the bacon is, Nate at Breakaway Farms now has bacon back in stock. Any back ordered bacon should be in this Wednesday's delivery. For those of you that haven't tried the bacon, the taste has a very nice natural smoked flavor.
Recipe for Grilled Romaine - Cut romaine head in half long ways. Leave the stem intact as it keeps the head from falling apart. Wash,let drain & dry. Liberally coat with olive oil, salt and pepper. Have grill smoking hot. Sear the lettuce for less than one minute. The very edges will turn black. Remove from heat & cool a couple of minutes. Remove stem & cut up into a chopped salad. Add tomato, cucumbers & whatever you like. This is really good with a blue cheese dressing. Toss everything together and serve.
Taco Salad - Use your favorite meat recipe for tacos. Wash & Cut up your lettuce. Stack the following ingredients into serving bowls: tortilla chips, lettuce, refried beans, taco meat, mexican shredded cheese, green onions, cut tomatos. Also good with a dollop of sour cream or slice avocados.
Asian Slaw - Ingredients
* 1 cup matchstick-cut carrots
* 1/2 cup thinly sliced green onions
* 1 (16-ounce) package cabbage-and-carrot coleslaw
* 3 tablespoons seasoned rice vinegar
* 1 tablespoon creamy peanut butter
* 2 tablespoons low-sodium soy sauce
* 1 tablespoon fresh lime juice
* 1 tablespoon canola oil
* 2 teaspoons chile paste with garlic (such as sambal oelek)
* 2 tablespoons chopped dry-roasted peanuts
Preparation - Combine first 3 ingredients in a large bowl. Combine vinegar and next 5ingredients (thru chile paste). Stir well with a whisk. Add vinegar mixture & peanuts to cabbage mixture. Toss well.
Thats it for this week. See you on Wednesday.
Sherri
I hope all of you are enjoying the vegetables. In my house, we have been trying to be a bit more creative with our salads. This past week, we had a Taco Salad and a Grilled Romaine Lettuce Salad. We also used a whole head of cabbage and some of the peas in an asian stir fry with yellow noodles. My youngest did not even notice the cabbage. Frank and I discussed how we usually only buy cabbage in the winter.So, we can thank our farmer for helping us eat more vegetables and definitely a few more salads.
Speaking of the vegetable farmer, Jonathan Einwechter is farming 3 and 1/2 acres of land. The vegetables for our CSA take up about 1/2 acre of the plot. Jon is engaged to be married in August and I recently met his fiance and his sister fresh from the fields. They had been harvesting our vegetables and preparing the boxes. On this particular morning, they were removing colorado potato beetles from young potato plants by hand which is extremely labor intensive. Jon was thanking me and all of us for buying his vegetables. He sells the rest of his vegetables at various farmers markets and grocery stores. Jon mentioned the lettuce was started from organic seeds in a green house and planted after the danger of frost had past. Now we are enjoying the fruits of his labor.
For those of you wondering where the bacon is, Nate at Breakaway Farms now has bacon back in stock. Any back ordered bacon should be in this Wednesday's delivery. For those of you that haven't tried the bacon, the taste has a very nice natural smoked flavor.
Recipe for Grilled Romaine - Cut romaine head in half long ways. Leave the stem intact as it keeps the head from falling apart. Wash,let drain & dry. Liberally coat with olive oil, salt and pepper. Have grill smoking hot. Sear the lettuce for less than one minute. The very edges will turn black. Remove from heat & cool a couple of minutes. Remove stem & cut up into a chopped salad. Add tomato, cucumbers & whatever you like. This is really good with a blue cheese dressing. Toss everything together and serve.
Taco Salad - Use your favorite meat recipe for tacos. Wash & Cut up your lettuce. Stack the following ingredients into serving bowls: tortilla chips, lettuce, refried beans, taco meat, mexican shredded cheese, green onions, cut tomatos. Also good with a dollop of sour cream or slice avocados.
Asian Slaw - Ingredients
* 1 cup matchstick-cut carrots
* 1/2 cup thinly sliced green onions
* 1 (16-ounce) package cabbage-and-carrot coleslaw
* 3 tablespoons seasoned rice vinegar
* 1 tablespoon creamy peanut butter
* 2 tablespoons low-sodium soy sauce
* 1 tablespoon fresh lime juice
* 1 tablespoon canola oil
* 2 teaspoons chile paste with garlic (such as sambal oelek)
* 2 tablespoons chopped dry-roasted peanuts
Preparation - Combine first 3 ingredients in a large bowl. Combine vinegar and next 5ingredients (thru chile paste). Stir well with a whisk. Add vinegar mixture & peanuts to cabbage mixture. Toss well.
Thats it for this week. See you on Wednesday.
Sherri
Subscribe to:
Posts (Atom)