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Vegetable List
Beets Swiss Chard Eggplant White Russian Kale Muir Head Lettuce Mixed Hot Peppers Bell Peppers Tomatillos Tomatoes Winter Squashes Galore! Notes from the Farm The whole point of the CSA concept is rethink the roll of food, the roll of agriculture, in our daily lives. Nothing happens without food, and without a major intellectual reach, transactionally charging units of food for money is as preposterous of an idea as paying for each breath of air you take... But, I know, we all know, it's much more complicated than that... money makes the world go round. There are models of CSA type agricultural systems that have evolved all over the globe concurrently with the modern capitalist ideology of the 20th century. In the 1970's there were community-agriculture type models that were developed in Chile and Japan... The model here in the united states, first popularly instituted in '83 or '84, right here in New England, mined their influence from the Biodynamic communities of central Europe. Indian Line Farm in Massachusetts and Temple-Wilton Farm in New Hampshire, both getting organized around the same time, are largely credited as the spark of the CSA movement. They, without us getting too bogged down the details, essentially developed budgets for the farm, reached out to an active, invested, community base, came to an agreement on costs and goals, and members of the community paid what they could based on their family and situation to meet the budget, then would just come and get food from the farm... beautiful.. and it worked... it still works. This model of CSA farming is easily the most pure form of connecting a community to it's food... and from this, inspiration birthed countless variations on this model... connecting communities to their food production in a way that benefits everyone. There are models that mirror the original free choice, there are modified free choice options, market style set models (what we do), there are box programs (similar to us, but we pick the individual items out for you... like if you can't make it to a pickup and we box it up for you), there are credit style free choice programs (where you pay a set amount and get that amount of food [or a little more] in return)... it goes on and on... but in my heart, deeply fissured in my heart, I'm always thinking about how we can get back to the garden... to that original impulse... to remove the reductive transactional itemized way of viewing food and rewrite our relationship to one of the most basic needs... A free choice farm, a farm that serves the community, takes trust, compromise and hard work. Harvesting food for a hundred families when you know what everyone is going to get is super hard... harvesting food for a hundred families when you don't know what they are going to want to take that week is harder... We're lucky that we have a farmstand, we could re-home any stray food into the stand... but guessing and meeting the level of desire is a daunting task. There is also the community member dynamic... how much food do I take? We all balance on the line of getting what is fair... either fair to the individual consumer to get enough for themselves or fair to the other members not being greedy as to negatively impact them... it's not easy navigating individualism in a community... I struggle with it pretty constantly. But this is the ultimate goal, COMMUNITY supported agriculture... You are not the community and I am not the agriculture, we are collectively all of it... we are all the community supporting all the agriculture... and I want to give it a try. This week you'll see something different... we are going to put out bins of all the food we have, all that we've harvested, all that we think you'll need to meet your weekly vegetable needs... and we want you to take what you think you need... what you can use... what makes sense... and leave the rest for the other members. You all may not get all of what you want, some things will be limited, but my hope is that you will all get what you need, what you deserve, that you wont be shy and short yourself, but that you'll also be generous to your other members... and more than anything, my hope is that this model will bring more joy to your CSA experience. I've wanted to do this for years... decades now... but I've been too scared, to afraid to give up control, to disappoint all you all... but if not now, when? When do we take the leap? The risk? To do something, some small thing, to fundamentally change the way we relate to each other and our experience of living... and I know that getting to decide how many beets you want, or if you want them at all, may seem insignificant... but it's not... like breathing is not insignificant... you don't breathe a number of allotted breaths a day... you just breathe... you live... look at the clouds through the trees, the sun move across the sky, the darkness rise every evening... On your terms you breathe, and eat, exhale relaxing your shoulders, and breathe... and eat... and it wasn't a transaction... and nothing was taken from you, and you gave nothing you didn't intend to give... Thank you for supporting us this season. We love you more than you'll ever know...
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Vegetable List
Boro Beets White Russian Kale Muir Head Lettuce Ride The Red Bull Onions Bell Peppers Mixed Hot Peppers Tomatoes Delicata Honey Nut Squash Notes from the Farm Winter Squash is not all the same... not even remotely the same... and knowing the differences really make consuming squash a serious improvement in one's life... honestly. Of the winter squashes in the genus Cucurbita, there are three we are most interested in: Maxima, Moschata & Pepo. C. Maxima is the group that has buttercup, hubbard, kabotcha and squashes like that... dry, sweet, generally beloved. We didn't grow any of those this year... moving on. C. Moschata has butternut, honeynut and squash like that. These have moist, but easily the most dense flesh, and are generally the best for storage varieties. This squash is classic winter squash and needs some time and effort to cook them, but the results are typically worth it. The C. Pepo group includes some of the most asked about squashes... spaghetti, acorn, delicata, and zucchini... that's right, genetically, spaghetti, acorn and delicata are summer squashes, grown as winter squashes, prized for their moisture, soft meat, sweetness and overall ease of cooking... plus, at least with delicata, you can eat the skin, it's delicious and saves a major step in prepping. Of all the food I grow, winter squash might be the one I eat the most. The enthusiasm for local food that we've seen swell over the last (nearly) 20 years is heartwarming. We've seen an uptick not only in numbers of people who are agro-curious, but an enormous diversity of people as well... people from across the ideological & political spectrums, across the income spectrum, culture spectrum... we're seeing a greater range at the stand and at our farmers' markets... we're seeing more interest from a range of restaurants and stores, and all of them, not just the self-identified farm-to-table styled joints... and we're not the only ones, our farmer friends tell us the same thing. I don't know what it was, what has slowly brought this wave... social media, cooking shows, impending ecological collapse, general pendulum swing back from the microwave dinner craze of 40 years ago... I don't know what it is, but I'm grateful. The piece that we still see missing in the growing love of local food, is perspective on the realities of farming. Tate made a great point last week, they said that they've seen (even before coming here, although here too, but back in Brooklyn) these popular bumpersticker style slogans to the effect of “eat like a farmer”... and it struck them, that they'd never really thought about it until they started farming with us... The impulse is correct, eat fresh, seasonal, local foods... that's good, hard to argue against it... but the reality is that as farmers, we don't eat all that well at all. Eating like a farmer means standing over the kitchen counter inhaling a PB&J on stale bread (because we forgot to go grocery shopping) so that we can get back out and finish the task at hand... it means eating gas station pizza on the way from picking up tractor parts because the whole operation is at a standstill until the tractor is fixed... it means settling for undercooked rice because you're too tired and hungry to wait until it's totally cooked. Eating like a farmer is not something I'd wish on anyone, and I don't resent it or even think it's necessarily bad... but the notion that we are able to enjoy the food we are growing is unfortunately off the mark, at least at our farm... and at most other farms I know. Now, does that mean we never eat the food? no, we eat lots of it, in passing, a carrot here & cuke there, or super simply just cut and plated... but there definitely isn't time or emotional energy for a recipe that takes more than one step, the time to do the food justice... at least until mid-fall. Starting right about now, we are seeing more time in our day... a day off here and there... and a chance to think about what we'd like to have for dinner... and what we have is squash. From Mid-September until Christmas, I typically eat squash 5 out of every 7 days... and I love it. The nutritional density, the sweetness, the satiating nature that is only really totally achieved by squash (well, sweet potatoes too, they're pretty good I guess)... Mashed, cubed, in pies, artfully julienne, on tacos, in Shepard pie, soup, chowder... it's an irreplaceable element in my fall. And it wasn't always this way. I didn't really start eating squash so regularly until I started growing squash, and facing the reality of the farm season, and trying in some way, somehow, to heal that part of myself that is unavoidably sacrificed through the season... There is no food we grow that nourishes, reassures and rebuilds me more than winter squash. Recipes Delicata Squash with Hot Pepper Glaze 1/4 cup hot pepper jelly 3 tablespoons extra-virgin olive oil 1 garlic clove, minced 2 medium delicata squashes (about 3 pounds total), cut lengthwise into 1-inch-thick wedges, seeds discarded 2 teaspoons coarse salt Freshly ground pepper Preheat oven to 375 degrees. Stir jelly, oil, and garlic in a small bowl. Place squashes in a large bowl; add jelly mixture and salt. Season with pepper, and toss. Divide squashes between 2 rimmed baking sheets. Roast until squashes are tender and bottoms are golden brown, 30 to 35 minutes. Serve immediately. Honeynut Squash, Leek, and Brie Gratin 3 tablespoons unsalted butter, plus more for dish 2 medium leeks, sliced into thin rounds, well washed (2 1/2 cups) Kosher salt and freshly ground pepper 1/2 cup dry vermouth 1/3 cup panko breadcrumbs 6 no-bake lasagna noodles (4 ounces), broken roughly into thirds 1 honeynut squash or 1/2 butternut squash (10 ounces), peeled, halved, seeded, and cut into 1/4-inch slices 4 ounces Brie, finely chopped (about 1 cup) 1 1/3 cups low-sodium vegetable broth, such as Swanson 1/3 cup heavy cream Salad greens, such as romaine and endive, for serving Preheat oven to 425 degrees; butter a 10-inch, 1 1/2-quart gratin dish. In a skillet, cook 2 tablespoons butter, leeks, and a pinch of salt over medium-high heat, stirring, until soft, 8 minutes. Add vermouth; cook until mostly evaporated, 1 to 2 minutes. In another pan, melt remaining butter. Toss with panko; season with salt and pepper. Scatter half of pasta, leeks, squash, and cheese in gratin dish. Season with salt and pepper; repeat with remaining half of each. Pour broth and cream evenly over top; cover with parchment-lined foil and bake until squash is tender, 25 minutes. Sprinkle panko mixture over gratin. Bake, uncovered, until golden and bubbly, 20 to 25 minutes. Let cool 10 minutes; serve with greens. Roasted Delicata Squashes and Lady Apples 2 delicata squashes (1 1/2 pounds total), cut crosswise into 1/2-inch slices, seeds removed 10 lady apples (1 1/2 pounds), cut in half 3 tablespoons extra-virgin olive oil 1/4 cup plus 3 tablespoons light-brown sugar 6 ounces slab bacon, cut into 1/2-inch-thick slices, then cut crosswise into lardons (1/2 inch wide) Coarse salt and freshly ground pepper 1 teaspoon fresh thyme leaves Preheat oven to 400 degrees. Toss together squashes, apples, oil, sugar, bacon, and 1/2 teaspoon salt; season with pepper. Spread on a rimmed baking sheet, and roast until golden on bottom, about 50 minutes. Flip squashes and apples over, and roast until tender, about 5 minutes more. Sprinkle thyme over mixture, and serve immediately. Vegetable List
Mokum Carrots White Russian Kale Muir Head Lettuce Ride The Red Bull Onions Bell Peppers Mixed Hot Peppers Tomatoes Sungolds Butternut Squash Notes from the Farm We've started the clean-up... last week, the first week after labor day, we took a cheat week... or, that's what I call it, we did the bare minimum... harvest, distribute... just to catch our collective breaths. But it's time, the farm season is in all actuality, 91% of the way done... We farm (handling plants farming, not counting the end of the season accounting and fixing all the broken stuff I broke in a given year) for 33 to 34 weeks out of the year. After this week (once a week starts, we count it as done), we'll have, realistically, 3 more weeks, which brings us to 33 weeks this year... so, counting this week, we're 91% of the way there. And in this remaining 9% of the season, we have 100% of the cleanup to do... and cleaning up doesn't carry the same instant emotional reward as the setup or mid-season glory... the cleaning up takes self-generated will power in the face of some real accumulated exhaustion. But, like all things, it's the anticipation of having to do it that really weighs me down... once we take the first step, then the second, the third starts feeling easier and we're off. And in the face of some real “I don't wanna” energy, I summon the vibes of my great aunt Peg, “The laundry isn't done until it's folded and put away.” To which, we can't call it a farm season until I've cleaned up my mess, till I've completed the task, then, then I am able to really lean back, settle the hysterical tears born in joy or pain or overwhelmedness (you know the ones... we've all been there), and call it a season. But first, that first step... I think... we'll see... oh, man. Recipes Pasta with Butternut Squash and Pecans 1 pound tubular pasta, such as strozzapreti or penne 1 butternut squash (2 pounds), peeled, seeded, and cut into 1/2-inch pieces 4 tablespoons unsalted butter 1/2 cup pecans, coarsely chopped Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for serving 1/2 cup fresh flat-leaf parsley, thinly sliced 1/2 cup freshly grated parmesan cheese 1 cup, fresh ricotta cheese Fill a saucepan fitted with a steamer basket with 1/2-inch water and bring to a boil over high heat. Place squash in steamer basket and cook, covered, until easily pierced with the tip of a knife, about 8 minutes. Remove from heat and set aside. In a medium skillet over medium heat, cook butter, stirring, until melted and just beginning to brown, about 5 minutes. Add pecans and cook, stirring, until lightly toasted, about 3 minutes. Add squash and stir gently to combine; season with salt and pepper. Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook according to package directions. Drain and return to pot. Add olive oil and parsley and season with salt and pepper; toss to combine. Divide pasta evenly between 4 plates and spoon squash mixture on top of pasta. Sprinkle over parmesan and top each with a dollop of ricotta. Drizzle with olive oil and serve immediately. Creamy Butternut Squash Risotto 1 medium butternut squash 6 cups canned low-sodium chicken broth 2 tablespoons unsalted butter 1 tablespoon olive oil 4 shallots, minced 2 cups Arborio rice 1/2 cup dry white wine Freshly grated nutmeg Salt and freshly ground black pepper 1 tablespoon chopped fresh rosemary, plus sprigs for garnish 1/2 cup freshly grated Parmesan cheese Cut squash into eighths; discard seeds. In a large pot filled with 1 inch of simmering water, steam squash on a steaming rack or in a bamboo steamer until tender, 10 to 15 minutes. Scoop flesh from skin and mash lightly. In a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes. Add wine to rice, and cook, stirring, until wine is nearly absorbed. Stir in a cup of stock and the squash; cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with the remaining cheese and rosemary sprigs. Butternut Squash Pudding For the Squash 1 large butternut squash (3 1/2 pounds), halved and seeded Extra-virgin olive oil Coarse salt and freshly ground pepper For the Bechamel 1 quart whole milk 4 ounces (1 stick) unsalted butter 1 cup all-purpose flour Coarse salt and freshly ground pepper For the Pudding 4 ounces (1 stick) unsalted butter, melted, plus more for dish Fine plain breadcrumbs, for dish 4 large eggs 4 large egg yolks 1/2 cup finely grated Parmesan cheese (2 ounces) Pinch of ground nutmeg Coarse salt and freshly ground pepper Make the squash: Preheat oven to 350 degrees. Coat squash with oil, and season with salt and pepper. Transfer to a baking sheet, cut sides down, and cover with parchment-lined foil. Roast until tender when pierced with a sharp knife, about 50 minutes. Let cool. Scoop flesh from squash using a large spoon; discard skin. Puree flesh in a food processor until smooth. Season with salt and pepper. Make the bechamel: Heat milk in a medium saucepan over medium heat, stirring occasionally, until bubbles form around the edge. Melt butter in a large saucepan over low heat. Add flour, and cook, whisking constantly, until flour is incorporated. Continue to cook until golden, with a nutty scent, about 3 minutes more. Whisk in milk in a slow, steady stream. Cook, whisking, until mixture is thick, about 10 minutes. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Whisk bechamel until smooth before using. Preheat oven to 400 degrees. Make the pudding: Butter a 9-by-13-inch baking dish, and coat with breadcrumbs. Beat 3 cups pureed squash, the melted butter, eggs, yolks, Parmesan, and nutmeg with mixer on medium speed until smooth. Fold in bechamel. Season with salt and pepper. Pour mixture into prepared baking dish. Cover with parchment-lined foil, and place in a larger baking dish. Fill with enough warm water to come halfway up sides of smaller dish. Bake until center is firm, about 40 minutes. Remove foil, and bake until top browns, about 35 minutes more. Let stand for 30 minutes before serving. Vegetable List Chioggia Beets Brussels Sprouts Swiss Chard Beatrice Eggplant New Red Fire Head Lettuce Jeicho Head Lettuce Bell Peppers El Jefe Hot Pepper Pumpkins Tomatoes San Marzanos Notes from the Farm The shift is always notable. This is the first week the farmstand isn't open mid-week... this is the first week kids are back full time in school... the first week that the roads are surprisingly empty... and maybe the first week of feeling like we missed something, some part of summer, while we weren't paying attention. The Fall of the Year is magical, and soon enough we'll be leaning into it, but it's hard to not be hit by instant nostalgia for what just happened... the sun, laughing, swimming, seeing friends, being unencumbered by the climate. Summer doesn't require us to add anything... it allows us to shed what we need or want to shed... it's the easiest time of the year, the freest, and now it's gone... and that's ok, but it doesn't mean we have to be happy about it. As we ramp down here at the farm, I think about those lost moments... the times I didn't look up, or didn't pause, the sense that there wasn't enough time... maybe there wasn't enough time, but it was the time we had, and it was pretty good... but maybe, next time, next year, I'll be just a little more present, see if I can't slow that clock just a little more, and preempt the nostalgia with appreciation... maybe, we'll see... Recipes Beet Muhammara 1 1/2 cups walnut halves, toasted and cooled (or any nut really... I use cashews) 2 pounds red or Chioggia beets, peeled and chopped (3 cups) 1 small clove garlic, peeled 2 teaspoons ground cumin 2 tablespoons fresh lemon juice 2 teaspoons ground Aleppo pepper 2 tablespoons pomegranate molasses, such as Al Wadi 2/3 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper Fresh cilantro and sliced radishes, for serving Puree nuts, beets, garlic, cumin, lemon juice, Aleppo pepper, and molasses in a food processor until combined, about 30 seconds. Stream in oil; puree to a coarse but even texture. Season with salt and black pepper. Cover; refrigerate at least 1 hour and up to 3 days. Serve, topped with more oil and cilantro, with radishes alongside. Balsamic-Red Onion, Chard & Gorgonzola Tart 3 Tbs. olive oil 2 small red onions, halved and cut into 1-inch (2.5-cm) pieces Kosher salt and freshly ground pepper 2 Tbs. balsamic vinegar 1 small bunch Swiss chard, stemmed and cut into 1-inch (2.5-cm) pieces All-purpose flour for rolling 1 sheet frozen puff pastry (half of a 17-oz./530-g package), thawed 1/4 lb. (125 g) Gorgonzola cheese, crumbled 1 egg, lightly beaten Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper. In a fry pan over high heat, warm 2 Tbs. of the olive oil. Add the onions and sauté until soft, about 4 minutes. Reduce the heat to low and season with salt and pepper. Cook slowly, stirring occasionally, until the onions turn a deep brown, about 10 minutes. Add the balsamic vinegar and cook until the liquid is absorbed, about 2 minutes longer. Transfer the onions to a bowl. Return the pan to medium-high heat; do not wipe the pan clean. Warm the remaining 1 Tbs. olive oil and add the chard. Season with salt and pepper and sauté, tossing the chard to coat in the oil, just until beginning to wilt, about 3 minutes. Transfer to the bowl with the onions, toss to combine and let cool. On a floured work surface, roll out the puff pastry into a 10-by-14-inch (25-by-35-cm) rectangle. Fold over 1 inch (2.5 cm) of each side of the dough to create a border. Fold the dough gently in half, center it on the prepared baking sheet and unfold. Prick the dough all over with the tines of a fork. Distribute the chard and onion mixture evenly around the tart and top with the cheese, leaving the borders uncovered. Brush the borders of the tart with the egg. Bake until golden brown, 22 to 25 minutes. Let cool slightly, then cut into squares and serve. Serves 4 Roasted Eggplant Dip 1 large eggplant 4 garlic cloves (skin on) 1/4 cup olive oil, plus more for serving 1/4 cup fresh lemon juice 3 tablespoons tahini (sesame paste) 1 1/2 teaspoons coarse salt Paprika, for garnish (optional) Preheat oven to 425 degrees. Place eggplant and garlic on a rimmed baking sheet and rub with 2 tablespoons oil. Roast until garlic is soft and golden, 20 minutes. Remove garlic and set aside. Continue to roast eggplant until soft and deflated, 20 to 25 minutes more. Let cool 20 minutes. Slice eggplant open and scrape flesh into the bowl of a food processor. Peel garlic and add to bowl, along with lemon juice, tahini, salt, and 2 tablespoons oil. Process until smooth. (To store, refrigerate, up to 2 days.) Serve drizzled with more oil and a sprinkle of paprika if desired. Vegetable List
Swiss Chard White Russian Kale Head Lettuce Bell Peppers Poblano Pepper Red Onions Tomatillos Tomatoes Sungolds Watermelon Notes from the Farm I never really know what it's going to feel like after the summer members finish up for the year. On the one hand, the CSA member total goes down a little bit, making it somewhat easier to harvest for the shares... there is physically 40% less to pick each week... and this comes at a good time when, collectively, the entire farm crew is permagazed into the middle distance... we're a bit run down... but it's a good run down, and we have a good sense of humor about it. On the other hand, it becomes a little less festive... there are physically less people at pickup... saying goodbye to the summer members is just one step towards saying goodbye to the fall members, the farmstand customers, farmers' market customers... it's one step towards the dark isolation of winter. I rely on the structure of the farm season to ensure that I don't drift off into astral obscurity... a lone cosmonaut floating through time... The structure of the farm is grounding... in community, cycles, seasons, relationships... and it's become a crutch, like any crutch, that I rely on, and take from, selfishly. From one point of view, farming is an inherently selfish act... using resources, heritage, and fairytales to draw in the masses, surround myself with acquaintances, boost my self worth... and I don't think that it's necessarily bad, and I like to think there are other points of view more classically associated with farming... the stewardship stuff and all that... but I don't think it's bad to acknowledge the personal benefits we receive. Everything Farms, Everything is Farming. Just like I intentionally select and plant, hoe and harvest my crops, I also am cultivating a social environment that feeds me, that Helen Toddian impulse for bread and roses... And in that, I'm so glad to have the rest of you with us through the fall of the year... we have some fun food to come, and I can't wait to share it with you. Recipes Avocado-Tomatillo Salsa 8ounces (3 or 4 medium) tomatillos, husked, rinsed and roughly chopped Fresh hot green chile (start with 1 serrano or ½ jalapeño), stemmed, white veins and seeds removed (if you wish) and roughly chopped A small handful of cilantro, roughly chopped (stems and all) 1ripe avocado, cut in half, pit removed, flesh scooped from the skin and roughly chopped About 1tablespoon finely chopped white onion Salt In a blender or food processor, combine the tomatillos, chile, cilantro and 1/3 cup water. Pulse until the mixture is reduced to a coarse puree (I think its best when it still has a little texture). Scoop in the avocado and pulse until it is thoroughly incorporated. Scoop into a salsa dish and stir in enough water to give it an easily spoonable consistency, usually about a tablespoon. Scoop the onion into a strainer and rinse under cold water, shake off the excess and stir into the salsa. Taste and season with salt, usually a scant teaspoon. Different fresh chiles will change the character of this salsa—especially ones that are light green and yellow (I’m thinking about hot banana peppers and the little lemon drop peppers I like to grow). And, of course, you can range away from cilantro as the herb here. A handful of arugula is good, as are mint, basil, hoja santa, and fennel tops. Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion I know this doesn't work for my vegetarian and vegan friends, but you all know how to make the adjustments... 2 fresh poblano chiles 3tablespoons olive or vegetable oil, plus a little more if needed 3medium boneless, skinless chicken breast halves OR about 1 1/4 pounds shredded rotisserie chicken salt 1medium white onion, sliced 1/4-inch thick 3 garlic cloves, peeled and finely chopped 5cups (lightly packed) coarsely chopped, stemmed greens (about 1 inch pieces is good)—you’ll need about 6 ounces spinach, 4 ½ ounces Swiss chard, 3 ounces wild lamb’s quarters (quelites) 1cup chicken broth A littlefresh thyme if you have it 1cup Mexican crema, crème fraiche or heavy (whipping) cream Roast the chiles. Roast the poblanos directly over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for a flame, about 10 minutes for the broiler. Cover with a kitchen towel and cool until handleable. Rub off the blackened skin, then pull out the stem and seed pod. Briefly rinse to remove any stray seeds or bits of skin. Slice ¼ inch thick. If using, brown the chicken. In a large skillet, heat the oil over medium-high. Generously sprinkle the chicken breasts with salt on both sides and lay them into the pan in a single layer. When browned underneath, about 4 minutes, flip them over and reduce the heat to medium. Cook on the other side until browned and medium-rare (a little slit in the thickest part will reveal a rosy interior), 5 or 6 minutes more. Transfer to a plate. Finish the dish. To the skillet (still over medium heat), add the onion. If there isn’t enough oil to lightly coat the onion, add a little more. Cook, stirring regularly, until richly browned and sweet, 8 or 9 minutes. Meanwhile, cut the chicken into ½-inch cubes. Add the garlic to the skillet and cook 1 minute, then add the greens, broth and thyme (if you have it). Raise the temperature to medium high. Cook until the liquid is nearly gone and the greens are almost tender, about 5 minutes. Add the cream and cook until it is noticeably thicker (it’ll be a rich glaze) and the greens are fully tender, about 5 minutes more. Taste and season the mixture in the skillet with salt, usually ¼ teaspoon. Stir in the chicken, let heat through for a minute to two, scoop into a serving bowl, and enjoy without hesitation. Watermelon Margaritas 1 teaspoon lime zest 1/2 cup water 1/2 cup sugar 3 tablespoons coarse salt lime wedges for garnish 1 cup watermelon puree (see Cooks' Note) 1/4 cup fresh lime juice 1/2 cup premium 100 percent agave tequila 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier or triple sec) 1 cup ice In a medium saucepan, combine the lime zest, water, and sugar. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature. (Can be made in advance; keep in a covered container in the refrigerator.) Chill a margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge. In a cocktail shaker, combine 2 tablespoons of the cooled lime syrup with the watermelon puree, lime juice, tequila, orange-flavored liqueur, and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge. Vegetable List
Boro Beets Brussels Sprouts Sweet Summer Carrots Sweet Corn Beatrice Eggplant Bell Pepper Green Chile Pepper Tomatoes Sungolds Notes from the Farm Well, this is it... well for some of you... I mean, for all of us this is getting pretty close to it, for summer, for swimming (comfortably), for that space we hold, an openness, triggered by warm weather and long days... This is the last week for the Summer CSA Members... I still got my meathooks in you Full Season types for a few more weeks... The more seasons I farm, the better I get at letting go of expectations. I've learned a thing or two about a thing or two when it comes to farming, but what I've really learned, is that the best way to enjoy a farm season is to let go of expectations and open myself up to being tickled by the moment. I don't really know what I think of this particular farm season yet... my eyes are half crossed and a bit blurry at the moment... but I know I've had a great time, and I've really enjoyed the CSA experience. I'm not a particularly outgoing guy, I try and be as friendly as I can, but honestly, I generally keep to myself and when given the opportunity, I'll choose a quiet walk with a cup of coffee through the woods over just about anything... I love alone time. But, people are good, and I love a good story, I like seeing people laugh, and picking flowers... I like seeing families stock the shares, seeing friends bring friends to pickups... I get a lot of joy out of seeing folks having fun... and this CSA season was particularly joyful for me... which I'm hoping means it was on good side alright for all you all. I think when I was on the uphill side of my farming career, I was super worried about doing a good job... I mean, I still am, but, also think that ultimately there is a tension and stress that comes with too many self imposed rules... and as I have become more integrated into our farm, and the farm has become more a part of myself, I've been able to let go of some of those arbitrary parameters and learn to enjoy the process more... and hopefully I haven't let you down, but if I have, I'm happy to hear about it, because, well, growth is a part of living and the process of letting go honestly feels like the process of shedding arbitrary self imposed rules... I think David Wooderson most eloquently articulated this concept when he said “Let me tell you this, the older you do get, the more rules they're going to try to get you to follow. You just gotta keep livin', man. L. I. V. I. N'.” Thanks again for a great season summer members, and hopefully we'll see you around the turn... Recipes Carrot-and-Beet Latkes 1 small white onion, grated on the large holes of a box grater or minced 1 teaspoon fresh lemon juice 2 large eggs, lightly beaten 3 tablespoons all-purpose flour 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1/2 pound carrots (about 4 medium), peeled and grated on the large holes of a box grater 1/4 pound beets (about 2 medium), peeled and grated on the large holes of a box grater 1/4 pound russet potato (about 1 small or 1/2 medium), peeled and grated on the large holes of a box grater Peanut oil, for frying Pink Applesauce, for serving (optional) In a medium bowl, combine onion, lemon juice, and eggs. Add flour, salt, and pepper, and stir until incorporated. Add carrots, beets, and potato, and toss until combined and evenly coated. Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.) Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce. Because beets are high in sugar, these latkes brown very quickly, so keep an eye on them. Crispy Brussels Sprouts with Smoked Paprika Maple Aioli 2 cups medium brussels sprouts 2 tablespoons olive oil 1/4 cup mayonnaise 1 1/2 tablespoons maple syrup 1 teaspoon smoked paprika 1 garlic clove minced 1 teaspoon lemon juice 1 teaspoon salt 1/2 teaspoon black pepper Preheat the oven to 425 F. Prepare the brussels by rinsing, removing the stem and cutting in half. Spread them out on a sheet pan and drizzle with olive oil and a sprinkle of salt and pepper. Roast for 25-30 minutes until crispy and browned. In the meantime, grab a small bowl. Combine the mayo, maple syrup, smoked paprika, minced garlic, lemon juice, salt and pepper. Mix and set aside until brussels sprouts are roasted. Serve the crispy brussels sprouts with the aioli on the side. Green-Chile Mayo It's good on everything... trust me. 1 cup mayonnaise, vegan or regular 1 garlic clove, minced 1 gree chile, roasted, peeled, and seeded 1 tablespoon fresh lime juice Coarse salt and ground pepper In a food processor, combine mayonnaise, garlic, chile, and lime juice. Blend until smooth. Season with coarse salt and ground pepper. Vegetable List
Mokum Carrots Romanesco Cauliflower Early Queen Sweet Corn Cucuborama Lacinato Kale Ride The Red Bull Onions Bell Peppers Tomatoes San Marzanos Notes from the Farm I don't even know what a farm season is anymore... It's not uncommon for folks to ask about the season, and I give honest answers... or at least I thought they were honest, or think they are honest, but they're not about the season, they are answers of how we are doing at the moment. It would seem, that nothing is as seasonal as the farm year... but honestly, everything is so blurred together, the year, the years, the weeks, that putting an upper case letter or period anywhere seems mindbogglingly arbitrary. The part you see, the cap of the mushroom, is barely a quarter of the yearly work that goes into the farm. We start in January and work till New Year... during the winter we may only do 15 or 20 hours of work a week, and in the summer it's closer to 80 to 100 hours per week, but there is always something to do, to plan, to plant, to account for, to harvest. And as years have turned into decades, the thought of the farm in a 12 month cycle just doesn't fit, it's unusably reductionist for looking to the future. I don't think about each inhale and exhale breathing cycle as a complete whole, because there has to be another, and the starting and stopping point are a matter of perspective, or simply don't exist at all. I started farming in a June (kind of a lot of years ago now), during the fruiting phase, and I haven't stopped... so from one point of view, my farm cycle begins after planting, and ends with the spring plantout. And my farm years don't exist linearly, they are rhythmic, and repetitive, existing in a flat circle, reliving similar experiences, changing parameters... kind of like the way the brain processes information through dreams, rerunning situations each time changing little parameters, over and over again, until you wake up and think about how, in your dream, your loved one was a seal in a world where the sky was yellow and earth was covered in shag carpeting... a flat circle. Mid-August is all the mid-Augusts, melded together, weirder with every passing cycle, but to get to this place, I don't have to pass through the time since the last mid-August, or the mid-August before that, I'm already here... I guess I'm always here... and really, farming has not been a bad cosmic equilibrium to fall into... Recipes Roasted Carrots with Honey 1 1/2 pounds carrots, cut on the diagonal into 2-inch lengths and halved lengthwise if thick 1 tablespoon olive oil Coarse salt and ground pepper 1 tablespoon honey Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with oil; season with salt and pepper. Roast, tossing once, until tender, 30 to 35 minutes. Remove from oven, and toss with honey. Romanesco and Parmesan Puree 3 tablespoons extra-virgin olive oil 1 Head Romanesco, cut into 3/4-inch pieces 4 garlic cloves, thinly sliced 1/2 cup plus 2 tablespoons water Coarse salt 1/2 cup whole milk 1/2 cup heavy cream 1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for sprinkling Freshly ground pepper, to taste Heat oil in a large skillet over medium heat. Add Romanesco and garlic, and cook until brightly colored and beginning to turn golden brown, about 8 minutes. Remove and reserve a few pieces for garnish. Add water and 1 teaspoon salt to skillet. Cover, and cook until tender, about 10 minutes. Drain any remaining liquid from skillet. Puree half the Romanesco in a food processor, and then transfer to a large bowl. Puree remaining Romanesco. Bring milk and cream to a gentle simmer in a saucepan. Add milk-cream mixture to food processor with puree, and pulse to combine. Stir mixture into first batch of puree. Stir in Parmigiano-Reggiano, and season with salt and pepper. Garnish with reserved Romanesco and more cheese. Serve immediately. Roasted Peppers with Spaghetti Stuffing 4 bell peppers Coarse salt 8 ounces thin spaghetti 2 tablespoons extra-virgin olive oil 2 anchovy fillets 1/2 red onion, thinly sliced 2 tablespoons capers, rinsed and drained 2 tablespoons red-wine vinegar Fresh oregano leaves, for serving Place bell peppers directly over the flame of a gas-stove burner and roast, turning with tongs, until blackened all over. (Or roast peppers under the broiler.) Transfer to a large bowl, cover with plastic wrap, and let stand 15 minutes. Peel off skins, slice off tops, and remove ribs and seeds. Bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain. Preheat oven to 350 degrees. Heat a large saute pan over medium-high. Swirl in oil to coat, then add anchovies, breaking them up with the back of a spoon until dissolved. Add onion and capers and cook, stirring occasionally, just until onion is softened, about 3 minutes. Pour in vinegar and cook, stirring frequently, until almost evaporated. Add pasta and toss to coat. Generously season cavity of each pepper with salt, then fill with a heaping 1/2 cup pasta mixture, twirling pasta with a fork to fit snugly. Place peppers side by side in a 2-quart oval baking dish. Bake until pasta starts to brown in a few spots, 10 to 15 minutes. Let cool slightly before serving, topped with oregano. Vegetable List
Boro Beets Raquel Sweet Corn Cucumborama Swiss Chard Beatrice Eggplant Purple Bell Peppers Green Chile Hot Pepper Tomatillos Tomatoes Sungolds Notes from the Farm I'm always a little floored by how drastic change can feel so subtle... Three weeks ago, it was Napa Cabbage, Fennel, Radicchio, Cauliflower... and now we are fully steeped in the rich agricultural history of the Americas, with tomato family crops and corn. It's easy to look past how differently each share has been constructed, and just see the never ending onslaught of vegetables, but the farm season kind of takes us on a cultural, historical, journey... one that's not super hard to understand, but invokes a “huh! neat!” in me almost every year. Traditional Italian cooking as you know it is a lie! There, I've said it (I actually say it kind of a lot... maybe too much... I think people get the point). Europe didn't get the eggplant, tomato or pepper until well into the 1500's... Traditional Italian cooking is as young as European culture is in the Americas... younger really. And not to slight Europe, but I fully believe the cultures of Mesoamerica don't get the recognition they deserve for essentially saving all of us from boiled turnip dinners... like everyday... before the Mesoamerican crops were brought back to Europe, the large majority of the population essentially lived on turnips... everyday... The pre-European cultures of the Americas bred and cultivated Tomatoes, Tomatillos, Peppers, Epplants, Beans (dry and fresh), Squash, Corn, Potatoes, Sweet Potatoes... they did it all... and so much more than this. And while I love Fennel, Radicchio and Cauliflower... I may love those Mesoamerican staples more... or, ultimately, I love that I have so much choice, so much culture, so much history, to choose from. Food is not food, it is history, culture... agriculture... our culture. Recipes Chilled Buttermilk Tomatillo Soup 2 teaspoons extra-virgin olive oil 1 medium-size onion, coarsely chopped 1 pound tomatillos, husked, rinsed, and quartered 2 garlic cloves, minced 1 jalapeno pepper, seeded and finely chopped 3 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned 1 teaspoon ground cumin, plus a pinch for garnish 2 tablespoons coarsely chopped cilantro, plus 4 sprigs for garnish 1 cup buttermilk Kosher salt and freshly ground black pepper Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent, about 10 minutes. Reduce the heat if the onion begins to brown. Add the tomatillos, garlic, and jalapeno and cook for 5 minutes. Raise the heat to medium-high, add the chicken stock, cumin, and cilantro, and cook 10 minutes more. Remove from the heat and cool. Pour the mixture into the bowl of a food processer and puree until smooth. Add the buttermilk, salt, and pepper and pulse to combine. Transfer to a bowl and chill in the refrigerator. Ladle the soup among 4 bowls and garnish each with a cilantro sprig and the cumin. Grilled Tomatillo and Pineapple Salsa 1 pound tomatillos, husked and halved 2 slices pineapple (each about 6 inches long and 1/2 inch thick) 3 fresh serrano chiles, stemmed 1 garlic clove 1/2 teaspoon coarse salt 1 tablespoon honey 1/2 cup loosely packed fresh cilantro, finely chopped 1 tablespoon finely chopped white onion Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 5 or 6 seconds). Grill tomatillos, pineapple, and chiles, flipping once, until blackened and cooked through, about 4 minutes per side. Set aside. Using a mortar and pestle or the side of a large knife on a cutting board, crush together garlic and salt to form a paste. Pulse garlic paste, tomatillos, chiles, and honey in a food processor until coarsely combined; transfer to a bowl. Cut pineapple into 1/2-inch dice. Add pineapple, cilantro, and onion to the tomatillo mixture; stir until combined. Serve warm or at room temperature. Penne alla Norma 1 pound penne rigate Coarse salt and ground pepper 4 tablespoons olive oil 1 medium onion, halved and thinly sliced 4 garlic cloves, thinly sliced 1/4 teaspoon crushed red pepper 1 large eggplant, cut into 3/4-inch chunks 1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks 2 tablespoons tomato paste 1/2 cup torn fresh basil, plus more for garnish 3/4 cup ricotta cheese Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot. Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes. Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon). Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes. Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil. Vegetable List
Booya Broccoli Gonzales Cabbage Raquel Sweet Corn Cucumborama Asian Delite Eggplant Ailsa Craig Sweet Onions New Red Fire Head Lettuce Bell Peppers El Jefe Hot Peppers Tomatoes Sungolds Notes from the Farm I'm not sure what it is about corn, but I love it, and I'm not alone... I mean, sugar is sugar, there's no escaping that... I don't believe anyone who says they don't have a sweet tooth... don't like marshmallow? fine, I get it... but sugar, everyone loves sugar on some core primal survival level... and love of corn sugar... that's real. Corn sugar unlocks something... when the corn is perfect, when it's cooked perfectly, when it doesn't matter if there is a thousand people screaming or you're sitting alone... in some way, somehow, it hits just like a gong, showing a split second view of the center of the universe... and just like that, it's gone again. We've all had the perfect bite, I see it in the eyes of the people coming into the stand... they're looking to capture that moment again, that perfect time-stopping moment of joy... and it's hard to get to that place, but there's always hope, the next ear will be perfect, addicted to the chase. It's a well worn path... people have been pie-holing corn for about 9000 years, that's close to 320 generations of humanity... there's nothing to be ashamed about... it's just good. I mean, I'm not convinced corn is all that good for you, but I don't care... it's sugar, grass grown sugar, and it works... and really, joy can be hard to come by sometimes, it's so super easy to get bogged down in all of this life stuff. And joy doesn't have to be complicated... if you want to be free, be free... if you know what I mean. Recipes Quick Sauerkraut 1 head green cabbage (about 2 1/2 pounds), outer leaves removed, halved, cored, and thinly sliced 1/2 cup distilled white vinegar 1 tablespoon coarse salt In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook over medium, stirring occasionally, until cabbage is tender, 30 to 35 minutes (if bottom of pan starts to brown, add 1/4 cup more water). To store, refrigerate up to 2 weeks. Mexican Corn Coarse salt 4 ears corn, husks removed 1/4 cup mayonnaise 2 cups freshly grated queso fresco or cotija (both available at hannafords) Cayenne pepper Lime wedges, for serving Bring a large pot of salted water to a boil over high heat. Add corn and cook until tender, about 5 minutes. Drain. Place a thick wooden skewer or dowel lengthwise up through base of each ear of corn. Working with one ear at a time, spread 1 tablespoon mayonnaise over kernels. Using a spoon, sprinkle 1/2 cup queso fresco over mayonnaise. Season with cayenne pepper and serve with lime wedges. Chilled Corn Soup with Corn Custard 4 ears corn, shucked 4 tablespoons unsalted butter 1 cup minced white onion Kosher salt and freshly ground pepper Minced or snipped chives 1 recipe Corn Custard, (optional), for serving Remove kernels from 3 corncobs, then scrape milk from those cobs into a bowl with kernels (you should have about 3 1/2 cups kernels); set aside. Combine scraped cobs and 5 cups water in a medium saucepan. Bring to a boil, then reduce heat and simmer 8 minutes. Add remaining whole ear corn; simmer 2 minutes more. Strain liquid, discarding cobs and setting aside whole ear. (You should have 4 cups corn broth.) Cut kernels off whole ear and refrigerate in an airtight container until ready to serve. Return saucepan to medium heat; add butter. When melted and foam subsides, add onion, season with salt, and cook until translucent, about 3 minutes. Stir in broth and reserved corn kernels and cob milk from bowl. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until corn is tender and sweet, about 10 minutes. Remove from heat; let cool 10 minutes. Working in batches, transfer mixture to a blender (a high-speed one, such as Vitamix, works best) and purée until very smooth, 2 to 3 minutes a batch (remove center cap from lid and cover opening with a clean kitchen towel, which allows steam to escape). If desired, strain through a fine-mesh sieve for the silkiest texture. Let cool 15 minutes, then refrigerate in an airtight container until very cold, at least 4 hours and up to 3 days. When ready to serve, ladle soup into bowls containing corn custard; garnish with chives and reserved chilled corn kernels. Corn Custard Unsalted butter, softened, for ramekins or bowls 3/4 cup whole milk 1/3 cup heavy cream 2 large eggs plus 1 large yolk Kosher salt 6 tablespoons corn kernels (from 1 cob) Preheat oven to 300°F. Butter six ramekins; place in a baking dish large enough to hold all of them. In a small saucepan, bring milk and cream to a simmer. In a heatproof bowl, whisk together eggs and yolk; season with 1/4 teaspoon salt. Gradually whisk hot liquid into egg mixture. Divide mixture evenly among prepared ramekins. Add 1 tablespoon corn kernels to each ramekin. Place baking dish on oven rack and add boiling water until it comes halfway up sides of ramekins. Bake until custards are just set along edges but still wobbly in centers, about 30 minutes. Remove ramekins to a wire rack; let cool 15 minutes, then refrigerate, covered, at least 6 hours and up to 2 days. When ready to serve, run a paring knife around edges of each custard, then dip bottoms into a bowl of hot water to loosen, about 30 seconds; invert into serving bowls. Vegetable List
Booya Broccoli Cucumborama Magic White Finger Eggplant Lacinato Kale Lincoln Leeks Muir Head Lettuce Bell Peppers Sungolds Tomatoes Some Kind of Zucchini and/or Summer Squash Notes from the Farm A farm is not one thing. We make food... which, when I zoom out, and really think about it, it's nuts, it makes no sense... I happen to have some kind of arbitrary right to some dirt, and like magic, food comes out of it... all red or white or green, leafy or heavy, fruity, deeply divergent and all perfectly individualistic manifestations of some unblended rivers of human history... it makes no sense. But making food isn't what we really do, what we do is hang out... and I think that's the real utility of our farm. CSA members, farmstand patrons, rando people that just drive up to chat... what we do is hang out. Without the food, no one would be here, it's the backdrop, and for some folks that's all they are after... but not many people. We might talk about whats coming, or how things are going, but it always quickly moves on to some other thing... a story, we get stories, hundreds of stories, and they're the coolest... even when they are weird, because, ultimately, all you all are sharing something about yourself, or we're sharing something, and that interplay is what really matters... we are social creatures. My kids tease me about my internet friends... I can start telling them a story about a friend of mine, and they'll ask, “a real friend or an internet friend”... and it's a fair question... for the bulk of the year, for an unfortunate number of people in my social web, I connect through my computer or phone... it's a digital experience, there is no eye-contact, very little emotional nuance, and it's ultimately a serotonin sinkhole... I can't speak to city or big town culture, but in rural to ruralish Maine, to my experience, it's getting harder and harder to find places to run into people... I don't go to church, community dinners, Pear's is closed, I don't hang out at the beach... I very seldom run into or build new acquaintances (outside of the farm)... and I truly feel acquaintances are the glue of small town America (or world). Close friends are great, but acquaintances hold it together... the people you know and care about, the people you'd show up for in a minute if they were in a jam, you generally know their family story, a couple of defining facts, but unlike close friends, you don't need to keep a candle burning for them... I also believe it's not a linear evolution, I don't believe that acquaintances need to become close friends, and don't believe that one is better than the other... I love my close friends, as much as I love my acquaintances, differently, but the same... they are different sides of the same social cup. A deep stable of acquaintances is the ultimate participation trophy in modern human existence... in the best possible way... and that's really what we're trying to do, not just for us, but for anyone that comes here, we're trying to create a platform that cultivates acquaintances, community members, a solid social dynamism free of digital distractions... chat us up, and better yet, chat up anyone else that happens to be here... ultimately, you already have something in common with anyone that drives up the driveway... regardless of home state, religion, politics... you just want corn, and so does that other person... the bridge is there, you just have to cross it. And that analog social platform is only one part of a farm, but it's important... I believe in the unconditional love of acquaintance. Recipes Leek Tart All-purpose flour, for work surface 1 sheet store-bought puff pastry (from a 17.3-ounce package), thawed 2 tablespoons butter 6 leeks (white and light-green parts), halved lengthwise and thinly sliced crosswise, rinsed well Coarse salt and ground pepper Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 10-by-14-inch rectangle. Halve lengthwise into two 5-by-14-inch rectangles. Transfer to a baking sheet lined with parchment paper. With a paring knife, lightly score each rectangle 1/2 inch from edges, creating a border; prick pastry inside border all over with a fork. Refrigerate for 15 minutes, then bake until golden brown, 18 to 20 minutes. (To store, keep crusts at room temperature, up to 1 day.) In a large skillet, heat butter over medium. Add leeks; season with salt and pepper, and stir. Cover; cook until wilted, about 5 minutes. Uncover; cook until tender, 10 to 12 minutes. Spoon leeks onto crusts, cut tarts into wedges, and serve. Store-bought pastry from the freezer case makes the buttery base for the leek tart. Scoring the dough defines the border, and pricking prevents the center from puffing up too much during baking. Leek Dip 1/4 cup slivered almonds 2 tablespoons unsalted butter 2 medium leeks, white and pale-green parts only, thinly sliced 1 sixteen-ounce container sour cream 1 fourteen-ounce log fresh, creamy goat cheese 1 tablespoon chopped fresh flat-leaf parsley Coarse salt and freshly ground pepper Preheat the oven to 350 degrees. Spread slivered almonds in a rimmed baking sheet; bake until fragrant, about 10 minutes. Set aside to cool. Coarsely chop and set aside. In a medium saute pan, melt butter over medium-low heat, then add leeks. Saute until soft and translucent, about 5 minutes. Set aside to cool. Place sour cream and goat cheese in a medium bowl, and stir until well combined. Add almonds, leeks, parsley, salt and freshly ground pepper. Keep covered with plastic wrap in the refrigerator until ready to serve. Creamy Broccoli Soup 1 tablespoon coconut or extra-virgin olive oil, plus more for drizzling 1 medium leek, diced 2 cloves garlic, minced 1/4 tsp red pepper flakes 4 cups Cleansing Broth 1 head broccoli, trimmed and chopped (6 cups) 3 cups baby spinach 1 avocado, chopped, plus more for garnish Coarse salt and freshly ground black pepper Heat oil in a medium pot over medium heat. Add leek, garlic, and pepper flakes and cook, stirring, until tender, 6 to 8 minutes. Add broth and bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes. Season with salt and pepper. Remove from heat, stir in spinach, and let cool slightly. Transfer soup to blend and puree with avocado. Adjust seasoning. Garnish with avocado and a drizzle of olive oil. |
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