Week 13!!! C.S.A. Items!! Farm Update!!

Well I hope everyone is enjoying their shares and learning a little bit more about our local foods system. The farm is in full swing and things have been going again at lightning fast speed. The weather dictates so much and right now she is telling me to pick! So I did. This week's box is super nice. I know you will all enjoy. This is such a great time of year because their are so many items that are ready on the farm.


Week 13 Items~

• Roma Tomatos
• Potatoes 
• Winter Squash QTY 2
• Summer Squash
• Peter Pan Squash
• Eggplant
• Pepper's 
• Kale
• Broccoli 
• Cucumber's 
• Brussel Sprouts
• Habanero's

Not Everything will fit in the box, so please bring a sack for the brussels. Also again we don't put the habanero's in the box because the oil on the pepper's will burn your skin.

The herb bed is doing amazing and their are so many different types. If you are looking for recipes I will list the herbs that are in the bed below.

• Basil
• French Terragon
• Lemon Balm
• Candy Mint 
• Chocolate Mint
• Mint
• Garlic Chives 
• Regular Chives
• Apple Mint 
• Fennel
• Pineapple Sage
• Horseradish
• Thyme
• Rosemary
• Dill

Even if you don't pick up at the farm you are still welcome to stop by the farm any day and grab some herbs. The same goes for members that pick-up from the farm regularly. The herb bed is alway's there for your use! No matter what day of the week. We have a week-off from the eggs. They will be in next week. Also we are totally out of beef until Sept 7. The steer has been delivered to the locker and that is the day it will be done.

Thanks For Reading, 

Chris Bass

Super Squash!

Ingredients

• 2 tablespoons butter
• 3 pounds yellow squash, chopped
• 2 onions, chopped
• 1 cup shredded sharp Cheddar cheese
• 1 cup mayonnaise
• 3 eggs, beaten
• 12 saltine crackers, crushed
• 1 (1 ounce) package dry Ranch-style dressing mix
• 1 teaspoon salt
• 2 cups dry bread stuffing mix
• 1/2 cup melted butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat, and stir in Cheddar cheese, mayonnaise, eggs, and crackers. Season with Ranch dressing mix and salt.
3. Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter, and sprinkle over the squash mixture.
4. Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.

Delicious Ham & Potato Soup!

Ingredients

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

Directions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Roasted Roma Tomatos & Garlic!

Ingredients

• 8 roma (plum) tomatoes, halved
• 12 cloves garlic, peeled
• 4 tablespoons olive oil
• 1/4 cup chopped fresh basil leaves
• salt and pepper to taste

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
3. Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.

Kale Krisps!

Ingredients

• 2 bunches kale, washed and dried
• 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Spray 2 baking sheets with cooking spray.
2. Remove the stems and ribs from the kale, and shred the kale very thinly. Spread the shredded kale onto the baking sheets, and sprinkle evenly with Cheddar cheese.
3. Bake the kale for 10 minutes, watching carefully to prevent burning, until the kale is crisp and the cheese is browned.

Roasted Brussel Sprouts!

Ingredients

• 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Carnival Squash Recipe!

Ingredients

• 1 medium Carnival squash, halved and seeded
• 1 tablespoon butter
• 2 tablespoons brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Turn Carnival squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.