1 bunch kale
1 head of lettuce
hungarian hot wax peppers
Black Kettle Farm, let’s do the NUMBERS!
12 acres of prime farm land in York County.
4 acres in vegetable production.
5 robust, super happy, whacky and well fed pigs present and accounted for.
4 years in existence, with 2 years in Alfred and 2 years in it’s current/permanent location on the Kettle Bluffs in Lyman.
1 more year (to complete the 3 year waiting period) for organic certification!
2 tractors, 2 wells, 1 greenhouse and with plans in the works to build another in the fall, 1 broken farm truck, 2 white delivery vans, 2 bee hives, 11 fruit trees with varying degrees of health and production, all reside at BKF.
The Veggie Eaters:
64 CSA shares, 28 pick up on the farm and 36 meet in Fort Allen Park on the Eastern Prom. Some folks share, so we reach over 70 households.
32 Senior Farm shares feeding low income elders in York county.
14 UNE Medical Student shares, a 10 week share for our new friends, welcome!
500 pounds of fresh produce donated to the York County Shelter so far.
5-7 weekly restaurant accounts, from Kittery to Portland, the Kettle gets around!
100’s of hungry farmer’s market customers! Come and check us out in action every Saturday at City Hall in Portsmouth, NH 8:00-1:00 rain or shine.
The Kettle Crew:
3 full time farmers, Laura, Shannon and Samantha
1 local work share member, Kim
1 (and first ever!) WWOOF (World Wide Opportunities on Organic Farms) volunteer. Welcome Ben Talbot, thanks for your hard work this week!
2 feline friends, although it is safe to say that they do not consider each other friends, they are crew members nonetheless, Steve and Mean Kitty.
Know your food, know your farm! Can’t wait to celebrate this great season with you all this Sunday @ the Kettle for the CSA Appreciation Extravaganza! Farm tour @ 4, Veggie Pot Luck @ 5, fun and farm love into the eve! Please bring your own plate and utensils and a vegetarian dish to share.
I usually never, ever make the recipes in the newsletter, but the ones below for Babaganoush and Slow Roasted Tomatoes are some of my favorites and I look forward to making them every season.
Straight from the BKF test kitchen...Enjoy!
Candle Cafe Cookbook
1 pound eggplant - Italian or Asian ***
1TBS. extra virgin olive oil
2 Large cloves garlic, minced
1/2 cup sesame tahini
1/2 tsp. sea salt
1 tsp. ground pepper
The juice from one squeezed lemon - (optional Laura Neale addition)
***When using Asian Eggplant, it is okay to throw them in the food processor, skins and all and skip the step of removing the flesh.
Heat oven to 425 degrees. Cut eggplant in half and score the flesh with a small knife. Place cut side down on a lightly oiled baking sheet and bake until eggplants are very soft, about 30-40 minutes.
When the eggplants are cool enough to handle, with a small spoon scrape out the seeds and discard and scoop out the cooked flesh and place in a food processor.
Add olive oil, tahini, lemon juice, salt and pepper and process until desired consistency. Adjust salt and pepper to taste.
Gourmet | August 2009
by Maggie Ruggiero
2 pounds ripe tomatoes, cherry, heirloom or slicing
6 garlic cloves, minced
5 tablespoons extra-virgin olive oil
Preheat oven to 200°F with racks in upper and lower thirds.
Put tomatoes, cut side up, in 2 large 4-sided sheet pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be greatly reduced in size but still moist). Cool.
Serve with fresh bread and mozzarella cheese or stir into pasta with herbs.
THESE ARE SO DELICIOUS! Absolute decadence and well worth the wait!
Roasted Bagna Cauda Broccoli
Voted Best Broccoli Recipe on www.food52.com
3 tablespoons butter
1 tablespoon olive oil
a splash of white wine
a big squeeze of lemon, preferably Meyer
1/4 cup sliced or slivered almonds, toasted
Preheat oven to 425. Arrange broccoli florets on a Silpat or parchment-lined cookie sheet. Season with salt and pepper and drizzle with olive oil. Roast for 20-25 minutes and remove.
In a small skillet, melt butter and olive oil over medium heat. Add garlic and anchovy and saute for about three minutes. Add wine and lemon and allow to reduce for a minute or two. Season with black pepper if desired.
In another small skillet over medium heat, toast almonds until they are lightly browned, taking care not to burn them.
Drizzle sauce and sprinkle almonds and parmesan cheese over broccoli, then serve.