Wednesday, July 18, 2012

It's truly summer!!!!!!!!!!!!!

"First Annual CSA Dinner"
July 27, 2012

Come and join us for the "First Annual CSA Dinner."  It will be held at the farm 
on July 27th at 7pm.  All we ask is that you bring your favorite dessert to share and
We will have delectable delights of vegetables we grow on the farm, which will be prepared by some of the finest chefs in the area!

We will be accepting reservations at the stand in person or by phone until July 22nd.
Looking forward to seeing you all there!

CSA for Week of July 16th:

4 ears of Corn 
1 pt of Blackberries                                            
2lbs. Green Beans
2lbs. Squash
1 bag of Lettuce
1 Candy Onion
1 Red Onion
1 HG Tomato and 1 Heirloom Tomato
2 Cukes
1 bunch of Scallions
2 bunches of Garlic Scapes
11/2 lbs. of White Potatoes
1 bulb of Garlic
2 Sunflowers

Thanks again to Vanessa Lauria for her great contributions!

Garlicky Szechuan Green Beans
recipe by Vanessa Lauria

A good friend made this dish for me several years ago and I rediscovered it this week. Two pounds a week in our CSA share is
starting to catch up with me! This recipe uses 1 1/2 lbs+ of green beans. The sauce is sweet and garlicky and works well with other
stirfry veggies. Tonight I added thai broccoli and red peppers to the mix. Hoisin sauce and rice wine vinegar are readily available in the 
international section of most supermarkets. Both are delightful in stirfries and common ingredients in Asian cooking. Hoisin can also 
be used as a dipping sauce or in a marinade for barbeque. 

1 1/2 pounds of green beans, tips cut off, beans left whole (this week's CSA)
1 medium onion, sliced thinly in half moons (this week's CSA)
1 red pepper, sliced thinly (available at SIW)
1- 2 Tbs. of sesame oil
2-3 cloves of garlic, minced (this week's CSA)

3 Tbs. reduced sodium soy sauce
1 1/2 Tbs. rice wine vinegar
3/4 Tbs. sugar or agave
1 1/2 Tbs. hoisin sauce

Chop and prepare your ingredients. Assemble the sauce ingredients and mix in a small bowl. Set aside. 

Heat a large wok or skillet with sesame oil- medium high heat (I use a non-stick wok to keep the oil to a minimum). Saute the onions 
and peppers for a few minutes. Add the green beans, stirring frequently to coat the beans with the sesame oil. Continue to saute about 5-10 minutes
until the beans become bright green, wrinkly and start to develop lovely bits of caramelized coloring. Push the beans off to the side and saute the
minced garlic in a touch of oil, until fragrant and sizzling. This should only take a minute or so. Stir the garlic and sauce into the beans.
Turn off heat and continue to stir until sauce has coated the veggies. Delicious served over rice!

Wednesday, July 11, 2012

Everyday's a Holiday!

Now that the Summer is in full swing, we are too.  We now have Heirloom Tomatoes as well as HG's.   Bi-color and white corn are plentiful today.  The list for CSA is getting longer..........and for all our CSA members, reminder that the "CSA Dinner," will be held on July 27th at 7pm.  CSA members will receive an email with all the details this weekend.  Looking forward to seeing you all there.

CSA for the Week of July 11th:
4 ears of Corn 
1 pt of Blackberries
2lbs. Green Beans
2lbs. Squash
1 bag of Lettuce
1 Candy Onion
1 Red Onion
1 HG Tomato or 1 pt of Heirloom Cherry tomatoes
2 Cukes
1 bunch of Scallions
2 bunches of Garlic Scapes
11/2 lbs. of White Potatoes
1 bulb of Garlic
2 Sunflowers

Thanks to Vanessa Lauria for another great recipe!

Cold Noodle Salad with Veggies and Peanut Dressing
recipe by Vanessa Lauria

This dish is perfect for hot summer days. I made this after work today in 30 minutes and was
so pleased with the results, I had to share! Feel free to swap out veggies or change the ratios.
I bet blanched green beans would be delicious in here as well as sauteed squash (this week's CSA).
I enjoy this salad over a bed of baby lettuce or arugula- great for lunch or dinner.

Dressing Ingredients:

1/2 cup smooth peanut butter (I use natural, but any should be fine- including chunky)
1/4 cup low sodium soy sauce
1/3 cup warm water
1 T ginger, minced
1 medium clove garlic, minced (this week's CSA)
2 T rice vinegar
1 1/2 T sesame oil
1 T honey (I used agave but raw honey is available at SIW)
1 tsp hot sauce (or a pinch of cayenne)

Puree everything in a blender for a minute. I use an immersion blender to whir everything together.

Salad Ingredients:

3/4 lb soba or udon noodles (feel free to swap out specialty noodles for spaghetti)
3 thinly sliced scallions (this week's CSA)
1 red bell pepper, thinly sliced (available at SIW)
1 cucumber, seeded and thinly sliced (this week's CSA)
1 carrot, sliced into ribbons with a veggie peeler
kernels from one ear of corn, no need to cook it (this week's CSA)
3 T sesame seed for garnish

Cook the pasta according to directions on the package. Drain and rinse the pasta with cold water.
While the pasta cooks, chop veggies and make the dressing.

Throw it all together in a big bowl, using tongs to combine dressing with the salad ingredient. 
Serve on a bed of lettuce (this week's CSA) and garnish with sesame seeds. Voila!


Friday, July 6, 2012

"The First Drawing"..............

              "Dinner for Two" Winner is:
                   Luciana Pelosi-Kirby
 Congratulations to Luciana!  Winner of "Dinner for Two" at Harry's Savoy, located at  Naamans Road, in lovely Wilmington, Delaware.

Thursday, July 5, 2012

Happy 4th of July to All!!!!!!!

Can't believe it's already the 4th of July!

Well we shot the theory of corn being,"Knee high by the 4th of July."  Our first ears of corn were here over a week ago.  We have had both bi-color and white and it is delicious!  There are many other great things coming down from the farm now.  We have our own red and candied onions, some eggplant, green beans, squash and zucchini, garlic,and garlics capes.  And yes, we have had a small appearance of our tomatoes.  

Amongst some of the other goodies for the holiday week we have a full cooler full of Claudio and Di Bruno's great cheeses and olives,  all types of breads from Metropolitan Bakery, Bobbi's Hummus, Delaware Specialty has some great salsas and cheese spreads.  Don't forget to stop and get Aunt Hildy's cookies and treat your company to some of the delicious pies by My House cookies and Amy.

We will be here everyday 10am - 6pm, and yes even the 4th of July!

CSA for the Week of July 2nd:

1 bulb of Garlic
2 lbs. Green Beans
3 lbs. Summer squash
3 Ears of Corn
1 bag of Lettuce
1 Sprig of Basil
1 Candy Onion
1 bunch of scallions
2 Cukes
2 bucnhes of Garlics capes
(please check the board for any additions or changes)

Recipe of the Week:

Orzo with Roasted Summer Squash and Green Veg
recipe by Vanessa Lauria

On a typical summer night, you'll find me in the kitchen rummaging through the fridge taking inventory. A handful of zucchini and summer squash always beg to be cooked. Here is a recipe to use up lots of squash. You roast several baking trays of sliced squash and combine it with pasta, fresh herbs, fragrant garlic scapes, something green and a grating of pecorino romano cheese to make a delicious and healthy dinner. Roasting or grilling the squash adds some character to the dish. I've had this as a meal, a side dish and cold for lunch as a salad.. lots of options. A squeeze of lemon and some zest brighten things up, but is optional.


1 bunch of garlic scapes (about 10), chopped, 1/4-1/2 inch pieces (CSA this week!)
1/2 large white onion (CSA this week!)
several lbs. of zucchini and summer squash (CSA this week!)
1/2 lb of green beans, roughly chopped (CSA this week!)
3/4 lb of orzo pasta
2-3 Tbsp. of fresh parsley, minced 
2-3 Tbsp. of fresh basil, minced (CSA this week!)
dried oregano to taste
salt and pepper to taste
grated pecorino romano or parmesan cheese 

Note: Most of these measurements are open to interpretation. I like to overload my meal with vegetables and have pasta be more of an accent rather than main ingredient. Feel free to make substitutions or add more veggies!

Other tasty additions:

1 qt. sugar snap peas, hulled peas or anything green- spinach or chard would be delicious too
zest from 1/2 a lemon 
a squeeze of lemon juice sprinkled on before serving
other fresh herbs from your garden or SIW, minced


1. Preheat oven to 375 degrees.
2. Prepare several baking pans with a drizzle of olive oil. Slice summer squash in 1/4 inch widths (lengthwise works well) and arrange on the trays. Drizzle more olive oil on top and season with salt, pepper and a sprinkle of dried oregano. Roast for about 30 minutes, flipping once, until the squash and zukes have nice color and are tender.

3. When the zukes go in the oven, put a pot of water on to boil. Cook pasta and drain, reserving 1/4 cup of starchy water.
4. While the pasta cooks, saute the onion and scapes on medium heat in a large saute pan. Let them slowly cook and caramelize for a bit. When the pasta is almost done cooking, add the green beans or any other green veggie to the saute pan. They don't need too long to cook- they're finished when vibrant green with a little snappy crunch. 
5. Roughly chop the summer squash and add to the saute pan with the pasta and fresh herbs. If you have an abundance of roasted squash (more than you want to add to the pan), you can save it for later in the week. Add to omelets, salads or as a pizza topping. If things are looking a bit dry, add a little of the reserved starchy water and a drizzle more of olive oil. Taste and adjust seasonings.Top with a grating of cheese and some fresh herbs for garnish. 
6. Enjoy :)