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Archive for October, 2009

Pear and Blue Cheese Tart

From:  Liz, CSA Member – Diamond Innovations

  • 1 package frozen puff pastry
  • 4-6 oz. crumbled blue cheese
  • 1 cup finely chopped walnuts (optional)
  • 1-3 pears (depending on size), halved and thinly sliced, skins on
  • 2 tablespoons butter, melted

Thaw puff pastry and preheat oven according to package directions.  Spray 9-10″ tart or pie pan with non-stick cooking spray.  Line pan with puff pastry dough, fold over crust as needed.  Lightly fork dough all over.

Spread cheese and walnuts in an even layer over pastry.  Arrange pear slices attractively in layer over walnuts.  Brush melted butter on exposed dough and pear slices.

Bake according to package directions until cheese is bubbly and crust is golden brown.  Serve warm or at room temperature, as an appetizer or a side dish.

(Can substitute sharp cheddar and apples for a delicious alternative.)

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From:  Liz, CSA Member – Diamond Innovations

  • 2 Italian sausage (1 hot, 1 mild – casing removed)
  • 1 bunch broccoli raab, chopped
  • 3-4 garlic cloves, minced
  • red pepper flakes, to taste
  • 1-1 1/2 cup shelled walnuts
  • 1/4 cup parmesan
  • 1/4 cup water or white wine

Chop and brown sausage in large skillet.  Once fully cooked, remove and place on paper towel to drain. 

Reduce heat to medium.  Add garlic and red pepper flake and saute in sausage drippings.  Cook until garlic becomes fragrant and soft.  Use water/white wine to deglaze pan.

Add broccoli raab, salt and pepper to taste and wilt greens.  Meanwhile, toast walnuts over medium-high heat in small dry pan, approximately 5-7 minutes. 

Combine wilted broccoli raab, toasted walnuts, parmesan cheese and sausage.  Heat through and serve as is or over fettucine or other pasta.  (If serving over pasta, you may need to use more liquid.)

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I am happy to report that I made a mistake and THIS will be the last week for fruit.  The last fruit shares will be delivered as normal, to your location this week, October 21st through the 24th.  I apologize for any inconvenience.

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It’s Back!  The Wayward Seed Farm’s Ohio Farm Fresh Thanksgiving CSA.

Everything you need for a local Thanksgiving! Sold out in 2008 – reserve yours now!

Included in the CSA is:

  • One 16-20 lb. Free Range Pasture Turkey or One Hubbard Squash
  • Green Mountain Potatoes
  • Beauregard Sweet Potatoes
  • Tadorna Leeks
  • Colored Carrot Mix
  • French Breakfast, Black Spanish and/or Daikon Radishes
  • Merlin and/or Golden Beets
  • Gold Ball, Purple Top and/or Scarlett Queen Red Stem Turnips
  • Laurentian Rutabaga
  • Red Russian Kale
  • Braising Greens
  • Salad Greens
  • Conquistador Celery
  • Rossa di Milano Onions
  • Pate Brisee Pie Crust
  • Baby Bear Pie Pumpkins
  • Kabocha or Buttercup Squash
  • Gold Rush Apples
  • Herbs
  • Gourds and Indian Corn

Along with your farm fresh fixings, you’ll receive recipe ideas, a complete list of ingredients and a 2009 Thanksgiving tote to take it all home – designed and hand printed by Michelle Maguire.

The cost is $165 for Turkey and $130 for Hubbard Squash. Payment is due at the time of reservation.

For more information, grab a flier at the farmstand or email us at farm@waywardseed.com.

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End of Fruit

As I’m sure you’ve noticed this week, the morning chill has quickly turned to the morning freeze.  With that said, I’m sure it comes as no surprise that this is the last week for fruit CSA shares.  We’ve had a great time bringing you apricots and plums and pears, and fruits of all varieties that are otherwise not found at our local markets. We appreciate your support and hope that you’ve enjoyed the fruit we provided this year–and we hope that you’ll join us again in 2010!  

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From:  Kelly, CSA Member – Bexley

  • 2 tablespoons butter
  • ¼ cup olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon paprika
  • ½ teaspoon black pepper
  • 2 ½ lbs. potatoes, unpeeled
  • fingerling potatoes
  • 1 tablespoon finely chopped basil
  • 1 tablespoon finely chopped parsley

Preheat oven to 425˚.

In a roasting pan, stir together the first six ingredients.  Clean potatoes.  Add to roasting pan and using a large spatula, stir to coat.  Roast in oven turning every 15 minutes for 45 minutes total.  Add herbs and serve.

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Tangy Cabbage

From:  Nancy, CSA Member – North Market

  • 1 lb. cabbage
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1/4 cup white vinegar
  • 2 tablespoons oil
  • 4 slices ginger, peeled
  • 1 teaspoon chili pepper flake
  • 1 tablespoon sesame oil

Wash, drain and shred cabbage.  Sprinkle with salt and mix well.  Refrigerate for 1 hour and discard liquid. 

Dissolve sugar in vinegar.  Add to cabbage and mix well. 

Heat oil in saucepan over high heat.  Add ginger and pepper flake, cooking until the ginger turns brown. 

Pour oil through sieve and over cabbage.  Add sesame oil and mix well.  Cover and refrigerate for 2 hours.  Discard liquid before serving.

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Pumpkin Curry Soup

From:  Kristen, CSA Member

  • 1 lb. pumpkin, seeds removed and chopped
  • 3 small to medium potatoes, chopped
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1/3 cup red curry paste
  • 400 ml (1 can) coconut milk
  • 2 cups vegetable or chicken stock
  • yogurt, for garnish
  • black pepper, to taste

Cook the onion and garlic in oil until soft.  Stir in curry paste and cook for 1 minute.  Add pumpkin, potatoes, coconut milk, and stock.  Bring to a boil and simmer for 15 minutes.  Puree in batches or with an immersion blender.

Serve with yogurt and pepper to taste.

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Seriously!

Forget the chill in the air–this weekend we’ll be warming things up with Chef David MacLennan, Executive Chef at Latitude 41.  Join us at the North Market Harvest Festival this Saturday from 8am-12pm, where Chef David will create great dishes with the first of our fall harvest, including winter squash, potatoes and radishes.  We can’t wait to watch him work his magic–and taste it too!

After you’ve warmed up with a taste at our stand, be sure to stick around.  There’s no shortage of fun at the North Market this weekend, as we all celebrate the growing season with the annual Harvest Festival.  For the full event schedule, go to http://www.northmarket.com/activities-and-events/2009-10-03/harvest-festival.

Also this weekend is the Market to Market event, where market goers will ride the Olentangy bike trail from the North Market to The Hills Market (or the other way around).  Price of admission covers breakfast and a cone from Jeni’s.  And naturally, we’ll be at both ends of the ride, so be sure to say hello.  For more details visit http://local-matters.org/local-foods-week.

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From:  Amy, CSA Member – The Hills Market

  • 4-6 tomatoes
  • 6 tomatillos
  • 3 garlic cloves, chopped
  • 1/2 onion, diced
  • cilantro, chopped
  • 2 teaspoons cumin
  • 2 teaspoons chile powder
  • juice of 1 lime
  • 1-2 peppers (any sweet or mild variety)
  • flesh of 1 mango
  • 1 lb. chicken breast
  • 1 cup chicken stock
  • salt and pepper

Saute onions and garlic until soft.  Add chicken and just barely brown.

Loosely pulse all other ingredients, except stock, in food processor (or chop more if you like a smoother, less chunky soup).  Add to large sauce or soup pan. 

Chop chicken into chunks or shred.  Add stock, garlic, onion and chicken to saucepan with other ingredients.  Cook until chicken is cooked through and simmer for 20 minutes or more.  Add water if soup is too thick. 

Serve with shredded cheese, a dollop of sour cream and crushed tortilla chips or fried tortilla cut into strips.

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