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2022 CSA Blog

Your exclusive Blog for CSA Newsletters, Recipes, and other Farm News!

Week 15 CSA Recipes

8/25/2021

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CFF Salsa
Crooked Fence Farm
 
Ingredients:

2 tomatoes (or mixed cherry tomatoes)
1 onion
1 jalapeño or other hot pepper (if desired) OR 1 green pepper for mild salsa
½ bunch of cilantro or parsley, finely chopped
​
1 teaspoon ground cumin
1 tablespoon lime or lemon juice
Salt and pepper to taste
Directions:

Chop the tomatoes into ¼ - ½ inch dice. Sprinkle with a teaspoon of salt, and toss. Place chopped tomatoes in a colander or fine mesh sieve and set to drain over the sink or a bowl for 30 minutes. Discard drained liquid. (This salting step will give the salsa a brighter flavor and better texture).
Peel and chop the onion into a fine dice. If using a hot pepper, trim and remove seeds (to reduce spiciness) and then chop into a fine dice. Put tomatoes, onion, jalapeño, cilantro or parsley into a bowl. Season with cumin, salt, and pepper, adding more to your taste. Toss to combine and serve.
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Summer Squash Soup
SeriousEats.com

Ingredients:

2 tablespoons olive oil
1 bunch scallions, finely diced
3 ribs celery, finely diced
Salt
3 cloves garlic, minced
1 1/2 pounds summer squash, split lengthwise and cut into 1/2-inch disks
1 bunch basil roughly chopped, including stems
5 cups water
Freshly ground black pepper
Fresh juice from 1 lemon, to taste

Directions:
Heat olive oil in a large saucepan or saucier over medium heat until shimmering. Add scallions and celery. Season with salt and cook, stirring, until vegetables are softened but not browned, about 5 minutes. If pan starts to look dry at any point, add a small splash of olive oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add summer squash and cook, stirring, for 1 minute. Add half of basil, stir to combine, and add water.

Bring to a simmer and cook, stirring occasionally, until summer squash is tender but still brightly colored, about 10 minutes. Add remaining half of basil and blend soup using a handheld immersion blender or a countertop blender until it is as rough or as smooth as you like it. Season to taste with salt, black pepper, and lemon juice and serve, drizzling with additional olive oil at the table.
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Week 14 CSA Recipes

8/19/2021

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CSA Week 13 Recipes

8/12/2021

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Cherry Tomato Tart
https://honest-food.net/cherry-tomato-tart-recipe/
 
 Ingredients:
     
    TART CRUST

    1 cup white flour
    1/2 cup acorn, rye, whole wheat or spelt flour
    1 teaspoon salt
    7 tablespoons cold lard or butter or bacon fat
    1/2 cup cold heavy cream or whole milk

FILLING

    1 1/2 cups ricotta cheese
    2 teaspoons dried thyme or oregano
    2 pints cherry tomatoes
    4 slices cooked bacon, chopped (optional)
    2 Thai chiles, or similar, minced (optional)
    2 tablespoons chopped fresh herbs, like basil or parsley
 
            Directions:
            
Mix the flours and salt together. Add the lard or butter to the flour and work it into a coarse meal with your fingers. Add the cream and knead this into a cohesive ball. Wrap in plastic and let this sit 30 to 45 minutes.

Preheat the oven to 325°F. Mix the dried herbs with the ricotta cheese. Remove all the stems from the cherry tomatoes.

Roll out the tart dough until it's about 1/4 inch thick or a little thinner. Set it inside a 9-inch tart pan (that's the standard size) and press it into the sides to make a crust. Use a knife to remove any excess along the top edge of the crust, as you can see in the picture above.

Spread the herbed ricotta first, then scatter the tomatoes over that. Sprinkle on any bacon or minced chiles you are using, then bake for 90 minutes or so. You want the tomatoes to cook well, and the edges where the cheese and crust meet to brown a little.
    When it's ready, remove the tart from the oven and set it on a cutting board to rest.

Sprinkle some shredded basil over it, tucking it in here and there so the carryover heat cooks it a little. Wait 10 minutes before slicing.

Roasted Okra & Squash
Crooked Fence Farm
 
            Ingredients:

1 pint of okra, trimmed of stems
1 to 2 summer squash or zucchini, trimmed of stems and ends
Olive oil
Salt and pepper to taste

    Directions:

Trim and stem okra and squash. Cut the squash into rough 1” chunks. Pat both the okra and squash with a kitchen towel or paper towel to dry. The more dry, the better the browning will be.

Heat the oven to 450F. Place the okra and squash on a rimmed baking tray or in a roasting pan and toss with olive oil – just enough to lightly coat. Season with salt and pepper.

Roast for 15-20 minutes, shaking the pan every 5 minutes or so. Okra and squash should be browned and crispy on the exterior. Serve as a side dish, seasoned with your favorite salad dressing (Goddess dressing works well here), or as hearty vegetarian main dish.



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Week 12 CSA Recipes

8/5/2021

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Roasted Cherry Tomato Sauce
Crooked Fence Farm
 
         Ingredients:
 
2 pints cherry tomatoes
3 – 5 cloves of garlic, peeled
Olive oil
Salt & Pepper
Balsamic or sherry vinegar (to taste)
 
            Directions:
            
Preheat your oven to 425F.

Spread out cherry tomatoes on a rimmed baking sheet and intersperse whole cloves of peeled garlic. Drizzle with 1 – 2 tablespoons of olive oil, 1 – 2 teaspoons of the vinegar of your choice, and season lightly with salt and pepper. Toss tomatoes and garlic cloves to coat.

Roast in the oven for 30-45 minutes, looking for the tomatoes to wrinkle a bit and brown in spots. Remove from the oven and cool slightly. Drain off some of the liquid from the tray if you want a thicker sauce.

For the smoothest sauce, pass everything in the tray through a food mill. You can also use a blender, food processor, or stick blender to puree everything all together. Serve over pasta or your favorite Italian dish.

Panzanella
Adapted from Ina Garten
 
            Ingredients:

3 Tbsp. olive oil
6 cups of cubed bread
1 tsp. kosher salt
2 large ripe tomatoes
1 cucumber
1/2 red onion
20 large basil leaves, coarsely chopped
3 Tbsp. capers, drained

    Directions:

Cut the tomatoes into 1-inch cubes, seed and slice the cucumber into ½ inch slices (leave unpeeled).

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

In a large bowl, mix the tomatoes, cucumber, red onion, basil, and capers. Add the bread cubes and toss with your favorite vinaigrette (balsamic or champagne work well). Season liberally with salt and pepper. You can let stand for an hour to meld the flavors, or enjoy immediately!
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    Crooked Fence Farm

    We're all about love and leafy greens! So grateful for our CSA community!

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