Tag Archives: rosemary

In the Box: Autumn, Week #17

potato harvest
Recent potato harvest on the farm. Image via: GEOF

Veg Share*
Butternut Squash – 1 piece
Green Beans – .75lb
Sungold Cherry Tomatoes – .35lb bag
Leeks – 2 pieces
Red Tomatoes – 4 plum & 1 red beefsteak
Yukon Gold Potatoes – 4 lb bag
Red Boston or Green Batavian Lettuce – 1 head
*Contents of the share may fluctuate over the week

Fruit Share
Greening & Russet Apples (baking varieties) – 1 bag mixed
Bosc Pears – 1 bag

Herb Share
Rosemary
Oregano

Milk Not Jails Dairy Shares & Monthly Dairy Specials
Weekly dairy share pick up AND à la carte specials pick up!

Lewis Waite Farm CSA Extras
Pick up your Lewis Waite orders today! Forgot to place an order? The next deadline is September 30th for delivery on October 4th.

A few friendly reminders & updates:

CSA Harvest Festival – Sunday, October 14
Our farm’s annual Harvest Festival will be held on Sunday, October 14th from 11am-3pm. CSA members, their families and invited guests are welcome!
Read more and sign up online.

Winter Veg & Fruit Shares via Winter Sun Farms
Signup for Winter Sun Farms’ winter shares continues online. The total price is $137. Read more and sign up online.

Continue reading In the Box: Autumn, Week #17

In the Box: Summer, Week #15

Veg Share*
Acorn Squash – 2 pieces
Green Beans – .55 lb
Sungold Cherry Tomatoes – 1 pint
Garlic – 1 head
Red Beets – 1 bunch
Red Tomatoes – 4 lb bag
*Contents of the share may fluctuate over the week

Fruit Share
Gala Apples
Gravenstein Apples

Herb Share
Rosemary
Sage

Milk Not Jails Dairy Share
Dairy share pick up is weekly. Don’t forget your milk!

Lewis Waite Farm CSA Extras
Pick up your Lewis Waite orders today! Forgot to place an order? The next deadline is September 16th for delivery on the 20th.

A few friendly reminders & updates:

Damson Plums, Available Now! ~ ORDER for delivery THIS Thursday ONLY
Special offer on Damson Plums (great for baking or making jam) for delivery THIS WEEK ONLY! Price: $30 for a 10 lb bag. Please deal with Golden Earthworm Farm directly (info [at] goldenearthworm.com).

Milk Not Jails Monthly Dairy Specials
The next dairy à la carte order deadline is Monday, September 10th for delivery on September 20th. Anyone, not just CSA members, can order these products and pick up from our CSA. Enjoy amazing dairy products and support criminal justice reform at the same time.

Continue reading In the Box: Summer, Week #15

In the Box: Summer, Week #8

Veg Share*
Zucchini – several pieces
Cucumbers – 2-3 pieces
Swiss Chard – 1 bunch
Cippolini Onions – 1 bunch
Broccoli – 2-3 pieces
Garlic – 1 large or 2 medium heads
Beets – 1 quart
Batavian – Green & Red- 2 baby heads
*Contents of the share may fluctuate over the week.

Fruit Share
Peaches – 1 bag
Apricots – 1 bag
Blackberries -OR- Blueberries

Herb Share
Rosemary
Oregano

Milk Not Jails Dairy Share
Dairy share pick up is weekly. Don’t forget your milk!

Beyond the bountiful harvest, a few friendly reminders:

CSA BBQ Sat, July 28th 4pm
Join your fellow CSA’ers for an evening barbeque at Sunnyside Gardens Park! Bring your friends and family, grilling items and a dish to share. Please RSVP by July 25th.

Lewis Waite Farm CSA Extras
Order your Lewis Waite extras now and have your burgers and brats in time for the CSA BBQ! Order deadline is Sunday, July 22nd for delivery on July 26th.

Milk Not Jails Monthly Specials
It’s time again to make your à la carte dairy purchases from Milk Not Jails. Milk, yogurt, butter, ice cream and more! Order and pay online. Deadline is Monday, July 23rd at 5pm for delivery on August 2nd.

Continue reading In the Box: Summer, Week #8

Honey Roasted Cipollini Onions


recipe and image via Stephen Cooks!


Serve warm as a vegetable side to roast meat or at room temp, cut up in a salad. Cipollini can be prepared ahead and kept refrigerated for a few days.

Ingredients
1 1/4 lb cipollini onions, unpeeled
four sprigs fresh rosemary, thyme or oregano, chopped
3/4 cup dry white wine
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey

Method

1. Place enough water in a sauce pan large enough to comfortably hold the cipollini. Bring the water to a boil.

2. Score an X in the root end of each onion and boil them in the water for 60 seconds. Drain and allow to cool. (This step makes peeling them a bit easier). Once cooled, cut off the roots and stems and remove the onion peels.

3. Preheat the oven to 450º.

4. Place the onions in a shallow dish or pan big enough to hold them all in one layer without crowding.

5. Combine the wine, soy sauce, vinegar and olive oil. Pour the mixture over the onions. Scatter on the herbs.

6. Roast in the preheated 450º oven for about 40 minutes, turning twice.

Roasted Rosemary Beets

recipe via Vegetarian Journal

Ingredients
6 large beets
1 Tablespoon canola or olive oil
2 sprigs fresh rosemary, minced finely
Salt and pepper to taste

Method
1. Preheat oven to 350 degrees.

2. Wash, cut and cube beets. (You can bake them whole, but this increases the baking time to 1 hour.)

3. Combine beets, oil, and rosemary, blending well. Place in a baking dish in the oven & roast
uncovered for 45 minutes or until done.

Optional: serve with Horseradish Sauce by blending the below ingredients until well-mixed.
1 cup silken tofu
Juice of 1 lemon
2 teaspoons lemon zest
1 Tablespoon Dijon mustard
2 to 3 teaspoons horseradish
1 Tablespoon sugar
1/2 Tablespoon canola oil

Yield: 6

Beet Rosti with Rosemary


recipe via Mark Bittman; image via A Season to Taste 

I cannot tell a lie. I love Mark Bittman so. Even when he fails me, I still love him. I’ve made this beet rosti recipe THREE times and had a friend make it for me. Not once has it ever been table pretty, but it’s so delicious and ingredient light that I will continue to make it again and again.
Intended presentation aside, it still works wonderfully served up in a bowl. If you make this recipe into the beautiful pancake that Mr. Bittman intends, will you send pics?
[I had the fortunate opportunity to chat with Bittman last January. You bet I grilled him on this recipe. He said the key is a dime-store non-stick pan, something I have not yet put to the test.]

Keep the heat moderate — cooking too quickly will burn the sugary outside of the pancake while leaving the inside raw. And don’t forget to wear an apron when you’re grating the beets.

Ingredients
2 pounds beets (3 very large or 4 to 6 medium)
2 teaspoons coarsely chopped fresh rosemary
Salt and freshly ground pepper to taste
1/2 cup flour
2 tablespoons butter
Minced parsley or a few rosemary leaves for garnish

Method
1. Trim beets, and peel them as you would potatoes; grate them in food processor or by hand. Begin preheating 12-inch nonstick skillet over medium heat.

2. Toss grated beets in bowl with rosemary, salt and pepper. Add about half the flour; toss well, add rest of flour, and toss again.

3. Put butter in skillet; heat until it begins to turn nut-brown. Scrape beet mixture into skillet, and press with spatula to form a round. With medium to medium-high heat — the pancake should gently sizzle — cook, shaking pan occasionally, until bottom of cake is nicely crisp, 8 to 10 minutes. Slide cake onto a plate, top with another plate, invert the two plates, and return cake to pan. Keep cooking, adjusting heat if necessary, until other side is browned, another 10 minutes or so. Garnish, cut into wedges, and serve hot or at room temperature.

Yield 4 servings

Savory Bread Pudding with Swiss Chard


recipe via mealbymeal

Ingredients
2 TB olive oil
3 cloves of garlic; 2 chopped, 1 whole
1 bunch swiss chard, stems and leaves separated, chopped small
½ lb stale bread or Rock Hill farmbread
2 oz Gruyere, grated
1 oz Parmesan, grated
Salt & freshly ground blk pepper
2 TS fresh thyme leaves
2 TS fresh rosemary, chopped
4 large eggs
½ ts salt
2 cups low-fat milk

Preparation
1. Pre-heat oven to 350.

2. Add 1 TB olive oil and 2 chopped garlic cloves to large skillet over medium heat. Once oil is hot, add swiss chard stems and saute for 5 minutes, stirring often. Add chopped swiss chard leaves and cook until wilted. Season w/salt & pepper. Remove from heat and set aside.

3. Oil a 2 qt baking dish or gratin

4. Rub bread slices w/whole garlic clove

5. Place ½ of the bread in the baking dish and top w/half of the stems and greens mixture. Add thyme
and rosemary. Add ½ the cheese. Repeat layers

6. Beat eggs and milk. Add ½ ts salt and blk pepper.

7. Pour egg mixture over bread and greens

8. Bake 40 – 50 minutes. Serve hot.

Serves 4

French Swiss Chard

[This recipe was pulled from the CSA 2007 archives; Unsure of source.]

Ingredients
1 bunch Swiss chard
3 tablespoons butter
1 tablespoon olive oil
1 tablespoons chopped fresh rosemary
1/3 cup raisins or golden raisins
2 tablespoons pine nuts
salt and freshly-ground black pepper, to taste

Method
1. Remove the chard stems and the thick central vein from each leaf. Chop the leaves very
coarsely.

2. Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume.

3. Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes.

4. Season with salt and pepper and serve immediately.