Archive for September, 2009

A recipe for those of you struggling to find an outlet for those beets…

From:  Sara, CSA Member – Colonial Hills

  • 3-4 beets, roasted
  • 1/2 teaspoon sherry vinegar
  • 1 tablespoon unsalted butter, softened
  • 2 slices 9-grain bread
  • 3 tablespoons chevre, at room temperature

Slice beets to about 1/8 inch thick.  Combine beets with vinegar in a small bowl and season with salt and fresh ground pepper. 

Heat pan over medium-low heat.  Prepare bread by buttering each slice on one side.  Once the pan is warm, add 1 slice of bread, buttered side down of course, and crumble half of the cheese over the bread.  Top with roasted beet slices.  Crumble remaining cheese over beets and close the sandwich.  Cook until the bread is toasted and the cheese is melted, about 5 minutes per side.

Read Full Post »

Eggplant Fries

From:  Ashely, CSA Member – St. Mary Church

  • 3 baby eggplant
  • 3/4 cup flour
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • olive oil

Line a sheet pan with paper towels and set aside.

Put about a half an inch of olive oil in a heavy-bottomed pot.  Set it on the stove over medium-high heat.

Heat the oil for a few minutes, then test it.  Dip the tip of a piece of eggplant into the oil.  When it’s hot enough to fry, bubbles will immediately form around the eggplant (it will start to fry right away).

When the oil is hot enough, add a handful or two of cut eggplant to the oil.  Fry them for maybe 2 minutes, pushing them around gently in the oil with a skimmer.  Be sure not to overcrowd the pot, which would drop the temperature of the oil.

Read Full Post »

From:  Linda Halley, Harmony Valley Farm

  • 1 1/2 to 2 lbs. rutabaga
  • chicken or vegetable stock
  • 1 cup sour cream
  • 1 to 2 tablespoons minced fresh thyme or lemon thyme
  • salt and pepper

Peel rutabaga, dice the flesh and place in a saucepan.  Add just enough stock to cover rutabaga, bring to a simmer, and cook until tender.  You can serve this three ways:

(1)  Soup:  Stir in the remaining ingredients.

(2)  Side dish:  Drain off stock and stir in remaining ingredients.

(3)  Puree:  Drain off most of the stock and puree rutabaga with remaining ingredients, using immersion blender, food processor or blender.

Read Full Post »

Mid-Season Review

We’re more than mid-way through the season–can you believe it? The last few months have gone by so quickly, and already there’s a slight chill in the air on market mornings. It’s been a great growing season for Wayward Seed, and we hope it’s been fun for you as well.

That being said, we’d like to take a few minutes of your time and request that you complete a simple mid-season survey for us. It’s been a year of great changes at the farm, all with the goal of giving better service to our CSA members. Please consider filling out our survey so we can know how to better serve you for the remainder of the 2009 season–and hopefully more to come.

Jaime & Adam

The survey can be found at the bottom of Emmy Says.  Click here to go there now.

Read Full Post »

Manzana Chile Verde

From:  Dan, CSA Member – Dublin Rec Center

  • 1 lb. baby yukon gold or other thick-skinned potatoes, cut into 1/2 inch pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, diced small
  • 3 jalapenos, seeded and thinly sliced
  • 2 poblano peppers, seeded and chopped into 1 inch pieces
  • 4 garlic cloves, minced
  • 3 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/3 cup dry white wine
  • 1 lb. tomatillos, husk removed, washed and cut into 1/2 inch pieces
  • 2 granny smith apples, cored, quartered and thinly sliced
  • 2 cups vegetable broth
  • 1 cup loosely packed fresh cilantro
  • 1/2 cup chopped scallions
  • 1 15 oz. can white beans, such as cannellini, drained and rinsed
  • juice of 1 lime
  • sliced avocado

Boil chopped potatoes until soft.  Drain and set aside.

Preheat soup pot over medium-high heat. 

Saute the onion, jalapenos, poblanos in the oil for about 10 minutes, until softened and onions are slightly browned.  Add garlic, cumin, oregano and salt.  Saute for 1 minute.  Add white wine and tomatillos, raise the heat a bit to let the wine reduce and tomatillos release their juices, about 5 minutes.  Add apples, vegetable broth, scallions and 1/2 cup cilantro.  Lower the heat to a simmer, cover and cook for 20 minutes. 

With an immersion blender, partially puree everything.  If you don’t have one, let the soup cool a bit and transfer to a blender and pulse until slightly chunky.  Be careful to avoid steam explosions when using the blender.  Pulse quickly and lift the lid to let the steam escape. 

Taste for sweetness or tartness, adding sugar if necessary.  Add cooked potatoes and beans, and simmer for a few more minutes.  Add the remaining cilantro and lime juice.

Garnish with avocado and scallions and serve.

Serves:  4-6

Time:  1 hour

Read Full Post »

Wondering what to do with your CSA bounty?  Looking for heartfelt gift ideas for the holidays?  Join The Wayward Seed Farm on Sunday, September 20th as we present tips and tools for preserving local fruits and vegetables.  We’ll touch on the basics of canning, but the bulk of this class is reserved for pickling techniques.  We’ll show you how to preserve portions of our weekly harvest to enjoy all year round–and even share a few ideas on pickling for simple handmade gift-giving.

Also, we consider these classes an open format and a service to our members.  If you consider yourself a bit of a professional pickler, please come on down and share your ideas and experiences with the group.  Novice and expert alike, this class is for everyone!

     When:  Sunday, September 20th

     Where:  The Hills Market Veranda

     Time:  2-4 pm

     Cost:  $10 per person

     RSVP:  The Hills Market at 614.846.3220 or manager@thehillsmarket.com

Read Full Post »

Our Best Guess

For the week of September 13-19:

  • Radish
  • Salad Greens
  • Beets
  • Tomatillos
  • Ground Cherries
  • Tomatoes
  • Peppers
  • Eggplant
  • Potatoes
  • Arugula
  • Carrots
  • Salsify

Read Full Post »

From:  Mandy, The Hills Market Chef

  • 3 onions, julienned
  • 2 orange peppers, diced
  • 3 red peppers, sliced
  • 8 yellow tomatoes, roasted, smashed and drained
  • 4 garlic cloves, shaved
  • 14 inch pizza dough (available at The Hills Market Deli Counter)
  • 2 oz. Silver Goat Herb Chevre
  • 2 tablespoons butter
  • olive oil

Preheat oven to 450°. 

Toss the peppers, garlic and tomatoes in olive oil and roast for 15 minutes in the oven.  Meanwhile caramelize onions with 2 tablespoons butter.  When the roasted vegetables are finished, smash and juice tomato to remove some of the liquid.

Lightly coat pizza dough with olive oil.  Spread roasted vegetables and caramelized onion on pizza dough.  Top with goat cheese and basil and bake for 12 to 14 minutes.  Serve immediately.

Read Full Post »

Hot Pepper Relish

From:  Sarah, CSA Member – North Market

  • approximately 3 lbs. hot peppers
  • 6-9 onions
  • 3 cups sugar (feel free to use less, but use at least 2 cups)
  • 3 tablespoons salt
  • 3 tablespoons mustard seed
  • 1 pint cider vinegar

Remove seeds from peppers.  Place peppers and onions in food processor and chop finely.  Place in large bowl and cover with boiling water.  Let stand for 10 minutes.  Drain water from mix.  Place everything in large stock pot and bring to boil.  Place in prepared canning jars and boil for 10 minutes.  Remove jars and let cool completely. 

Makes about 7-9 pint jars.

Read Full Post »

From:  Kate, CSA Member – The Hills Market

  • 8 beets
  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • 1 1/2 tablespoons creamed horseradish
  • 1/3 cup sour cream

Preheat oven to 400°.  Wearing gloves, wash, trim and peel beets, cutting them in quarters.  Place on a large square sheet of foil.

In small bowl, mix together oil and honey.  Season with salt and pepper.

Drizzle honey mixture over beets, coating well.  Loosely enclose the beets in the foil and bake for 1 hour or until tender.  Remove from oven and let stand for 5 minutes.

In small bowl, combine horseradish and sour cream.  Season cream to taste and serve with beets.

Read Full Post »

Older Posts »