Friday Night at the Farm

The weekend of the Farm Tour I had a chance to go out to the Farm and enjoy a relaxing evening with the Demmlers and Chuck and Michelle while Rachel was in school.  We were treated to a early evening walk through the farm, great food, and good times with friends on the porch while Chuck played guitar and we all sung along.  Here are a few pics from that evening and the next morning while Chuck and Michelle got ready for the Saturday morning Farmer's Market and the Farm Tour later that afternoon.  It was great to see where all the tasty vegetables come from and what it takes to get the CSA bags packed and ready tor everyone:

Kohlrabi Patties

*We have to give Tommy Moon the credit for the idea on this recipe!

Ingredients:
2-3 small to medium kohlrabi
2-3 small carrots
1 yellow squash
1/4 c. onion
1 small jalepeno
1 egg
1/4 c. panko breadcrumbs
1/4 c. Parmesan cheese
Pepper
(This does not really need salt.  You can add salt at the table if needed).

Directions:
Shred the kohlrabi, carrots, and squash.  Chop the onion and jalepeno.  Add the egg, breadcrumbs, parmesan, and pepper.  Mix together until you have a "sticky" consistency.  You can add another egg if the mixture is too dry, or more breadcrumbs if too wet.

Form patties about the size of your palm and place them in a saute pan with a bit of olive oil.  Cook both sides until golden brown.  We also made a dill sauce that seemed to complement the patties very well.  The dill sauce consists of: fresh dill, equal parts mayo and sour cream, lemon juice, garlic powder, salt and pepper.  Enjoy!

Kale and White Bean Soup

Has anyone tried this soup recipe that Michelle sent out?  It sure looks tasty!  

Kale and White Bean Soup

 

Ingredients

·                                 2 tablespoons olive oil

·                                 4 cloves garlic, chopped

·                                 2 stalks celery, sliced

·                                 1 large onion, chopped

·                                 kosher salt and black pepper

·                                 2 15.5-ounce cans cannellini beans, rinsed

·                                 1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)

·                                 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)

·                                 2 tablespoons chopped fresh rosemary

·                                 1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)

·                                 1 tablespoon fresh lemon juice

 

Directions

1.                            Heat the oil in a large pot over medium-high heat.

2.                            Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.

3.                            Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.

4.                            Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.

5.                            Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving.

Rosemary & Honey Vinaigrette

With all the different varieties of lettuce Chuck and Michelle have given us, we have been enjoying some very delicious salads.  I wanted to post a recipe for a vinaigrette that would also incorporate the Rosemary herbs that were included in our bags.  This salad dressing is especially suited for a salad using the more delicate varieties of lettuce we have received.  It has a sweet flavor so you could also add a fruit to the salad like mandarins or mango.  Also, if you can get your hands on some local honey this dressing is a great way to incorporate that.  Hope you get a chance to try it!

-Rachel

Ingredients:
1/4 c. EVOO (Extra Virgin Olive Oil)
1/4 Honey
3 T Balsamic or Red Wine Vinegar
1 T fresh Rosemary
2 cloves of garlic
1 tsp orange zest (optional)
Salt & Pepper

Use blender to combine ingredients and Enjoy!

Welcome to the Taylor Creek Farm CSA interactive Blog!

We are all very excited about the 2013 Taylor Creek Farm CSA season and are looking forward to enjoying the healthful and delicious locally grown vegetables provided by Chuck and Michelle.  This is an interactive blog site for TCF CSA members to commune and share their recipes and suggestions with other members.  If you have run across a particularly delicious recipe, or perhaps a new way of preparing a vegetable included in the monthly share, we invite you to post the recipe or suggestion so others can also benefit by trying it out.  We hope this blog will allow us to find new ways to enjoy our locally grown products, and also offer a chance for members to interact and communicate throughout the CSA experience.  As always, please feel free to contact Chuck and Michelle at  970-420-0790 or thehippyfarm@gmail.com at any time with any specific questions.