Archive for September 2012

Update from the Gardens: September 22nd, 2012

Greetings from the Gardens, It’s hard to know what to do next. With the possibility of frost, we’ve been picking those beautiful peppers so you’ll probably take from the cooler this week. The tomatoes are nearing their end so we’ve picked those that we spot at “first blush”, meaning […]

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Zucchini Bites

Zucchini Bites Recipe adapted: The Naptime Chef  yields: 12 mini muffins 1 cup zucchini, grated 1 egg (1 large egg equals 3-4 tbsp when whisked together) 1/4 yellow onion, diced 1/4 cup cheese (cheddar or Parmesan work the best) 1/4 cup bread crumbs – I used Italian […]

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Crispy Creole Onion Rings from Paula Deen

Paula Deen’s Crispy Creole Onion Rings ¼  cup all-purpose flour 2 tsp Creole seasoning 2 large egg whites 2 c panko bread crumbs, (I crush them further) 2 large sweet onions, sliced and separated into ½” thick  rings Heat over to 450 F.  Coat two rimmed baking […]

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Yummy Spaghetti Squash

Yummy Spaghetti Squash 1 spaghetti squash, halved lengthwise and seeded 2 tablespoons vegetable oil 1 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil Directions Preheat oven to 350 degrees […]

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Roasted Acorn Squash with Browned Butter and Sage

Roasted Acorn Squash with Browned Butter and Sage  Servings: Approximately 4   (great pictures?  google: curvy carrot + browned butter and sage sauce) Ingredients: 2 tablespoons extra-virgin olive oil 1 medium winter squash, halved lengthwise and seeded 6 tablespoons (3/4 stick) unsalted butter    ( Use less butter or […]

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Butternut Squash Soupie Delicious

Butternut Squash Soupie Delicious 1 Tb butter 1 small onion, chopped 1 carrot, chopped 1 celery stalk, chopped 3 cups apple cider 1.5 to 2 lbs. butternut squash (peeled and cubed) 1/4 cup fat free milk 1/4 cup fat free plain yogurt  or half and half 1/4 […]

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Crustless Swiss Chard Quiche

Crustless Swiss Chard Quiche 1 teaspoon olive oil 1/2 sweet onions 1/2 bunch Swiss chard 2 1/2 cups shredded cheese 4 eggs 1 cup skim milk salt and pepper Preheat oven to 375 degrees. Wash and dry Swiss chard. Cut off the very ends of the stems. Roughly […]

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Chowder with Fennel

  Chowder with Fennel from Amy Genis   3/4 cup wild rice, 1/2 tsp salt   1 onion, sliced 1 large leek, white part only, sliced, separated and rinsed well 2 or 3 carrots, diagonally sliced 1/2 inch thick 1 potato, cubed 2 or 3 celery ribs, […]

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Twice-baked Potatoes with Rosemary and Feta

Twice-Baked Potatoes with Rosemary and Feta 10-15 tiny or 6-8 medium red potatoes olive oil 1/2 c crumbled feta cheese 3 T fresh rosemary leaves salt and pepper, to taste To bake: Preheat oven to 450F. Scrub potatoes and poke 2-3 holes in each with a fork. […]

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Update from the Gardens: September 15, 2012

Greetings from the Gardens, The week was busier than usual, but thanks to a good reason.  Ben’s friend and fellow farmer, Mike,  joined us for 3 days from southern Illinois.  Mike grows mushrooms, hops ,veggies, pigs, chickens, goats, and ???.   During that time they finished up Hoop House 2 by putting […]

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