Tuesday, September 18, 2012

CSA Week 15

2 bunches greens

baby greens mix
sweet peppers
the last of the tomatoes!

On Farm Pick Up, Tuesdays, 4:30-6:30
Enter the barn and always find groovy world beats filling the air waves.  The produce out and in abundance, displayed in farmer’s market baskets and the harvest list looming above it all.  Sign in, check yourself off and start the run down the line, filling bags, or a crate if you are Nate, with the freshest Kettle chow, all harvested a few hours before and a few footsteps away.  Beautiful babies to squeeze, the community board with local events and info to peruse, the glorious moments of the setting sun on the Kettle bluffs, the breeze that sweeps over the veggie fields and the blissful vibration that is the farm, from tractors and farm truck, to kind of dirty, but always smiley workers, the swaying sunflowers, the buzzing bees, the sagging red barn, tapping into the Kettle source and the true bounty of York county.

Portland Delivery, Wednesdays, 4:00-6:30
Cruise to Fort Allen Park on your desired mood of transport, be it auto with kids strapped in the back, scooting about on scooter, on foot with dog in tow, or on bike, show up on the Eastern Prom and take a big breathe of the glorious Bay and give thanks for Maine, for summer, for life in general and then find that sketchy white van and get your grub!  Boxes packed and stacked and ready to go, the freshness of the farm, brought right to you.  Get a glimpse of sailing class and claim that for real this time, some one is about to capsize, beat the in town heat and feel the amazing cool breeze off the water, watch a kid roll down the hill and be glad it’s not you, bump into some one that you know and love and freak out that you are in the same CSA, make a new friend and swap info because you are totally on the same page, rush off some where to do some thing really great or just hang, chat with your farmer, eat a carrot, gaze at the water, and share the Kettle love.

UNE Student Pick Up Group, Wednesdays, 2:30-4:45ish
Bust out of class (Yahoo!) fire up that GPS and find Black Kettle Farm, leaving campus, medical chatter and notebooks behind.  The ever rotating and highly organized UNE two-some shows up to transport the veggie haul back to Biddo, as the final CSA chapter to pick up for the week, they find the farm quiet and reserved. Kettle crew members emerge and aid in the unpack/repack, boxes to 14 tote bags, with a quick chat in between. Jam the car with fresh produce, inhale the farm air, take a quick glimpse at the field and it’s back to the books! 

Simple Onion Soup

Bon Appétit  | September 1998
2 tablespoons (1/4 stick) butter
2 pounds onions, thinly sliced
3 14 1/2-ounce cans beef broth
1/2 cup dry red wine
1 1/3 cups seasoned croutons
4 thin slices Swiss cheese
4 tablespoons grated Parmesan cheese
Melt butter in heavy large pot over medium-high heat. Add onions; cook until deep brown, stirring frequently, about 25 minutes. Add broth and wine; boil until soup is slightly reduced and flavors blend, about 10 minutes. Season with salt and pepper.
Meanwhile, preheat oven to 500°F. Put 4 deep ovenproof bowls on baking sheet. Put 1/3 cup croutons in each bowl.
Ladle soup over croutons. Top with cheeses. Bake soup until heated through and cheeses melt, about 8 minutes.

Kale and Potato Purée
Gourmet  | December 2008
by Ruth Cousineau
2 pounds kale, stems and center ribs discarded and leaves chopped
1 pound potatoes
2 cups heavy cream
Cook kale in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes. Drain kale, then immediately transfer to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.
While kale cooks, peel potatoes and cut into 1/2-inch pieces. Simmer in cream with 1/2 teaspoon salt and 1/4 teaspoon pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 to 20 minutes.
Purée potato mixture with kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids). Transfer to a 4-to 5-quart heavy saucepan and cook over low heat, stirring frequently, until heated through. Season with salt and pepper.

How to Roast Garlic
1 head of garlic
about 2 tablespoons olive oil
about 1/2 teaspoon coarse sea salt
about 1/4 teaspoon ground black pepper
Place a rack in the center of the oven and preheat to 400.  Place a baking sheet in the oven as the oven preheats.
If your garlic head is covered in several layers of white skin, peal off a few layers.  Keep several layers around to hold the head together.  With a sharp knife, cut the top off the head of garlic exposing a bit of each each clove of garlic.
Place garlic head in a piece of foil or parchment paper.  Drizzle olive oil on top.  Top with a generous sprinkling of salt and pepper.  Seal the foil around the garlic or parchment paper.  If using parchment paper, use a kitchen string to seal the little package.
Place on the pan in the oven and roast for 30 to 40 minutes, or until completely tender.
Allow to cool slightly before spreading on toast or adding to pasta.  

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