It was a hot, but beautiful evening!

What a beautiful evening it was!

"First Annual CSA Dinner"

The Rustic barn built back in the 1600's set the ambiance for a spectacular meal prepared by Harry's Savoy chefs, David Leo Banks and Dwayne Kalup.  

The menu included a mouth watering array of veggies from the farm with the famous touch of Harry's Savoy:  

Fresh Heirloom Tomatoes with hand pulled Mozzarella EVOO, Farm Stand pickled Heirloom Tomatoes, Beets and Watermelon Salad-Fresh Horseradish Dressing, Grilled Eggplant Crostini, Soy and Methley Plum, Corn and Edamame Salad, Corn on a Stick, Lemongrass Ginger Aioli, Red and White Potatoes, Roasted Garlic and Herbs, Grilled Organic Chicken, Beet Foam, Candy Onion Marmalade, Foccacia with HG's Sauce, Amish Bouche', Lemon and Cracked Pepper Pound Cake, Blackberries and Chocolate Mint Whipped Cream.      

There were also wonderful beverages from the Farm Stand ingredients of:  Watermelon, lime, Basil Seed Cocktail and Pineapple Agave and Scotch Bonnet Soda.

       

We would like to take this opportunity to thank George Sinkler
for joining us with his soothing music.

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CSA for the Week of July 30th:

1 Eggplant

2 Heirlooms

1Cand Onion

1 Red Onion

2 Red Tomatoes

1 pint Cherry Tomatoes

1/2 pint of Blackberries

6 ears of Corn

1 lb. Squash

2 Green Peppers

1bunch of Zinnias

2 Sunflowers

1 small Cantaloupe

Once again we would like to thank Vanessa Lauria for her wonderful recipes.

Grilled Veggie Sandwich with Goat Cheese and Herbs

Here's a simple and delicious recipe to utilize some of this week's CSA abundance. A perfect example of the whole being greater than the sum of it's parts. Roasted and grilled veggies melt together and compliment tangy fresh chevre beautifully. More of an assemblage than a recipe, feel free to experiment and go crazy with variations!

Prepare your veggies with a brush of olive oil and a sprinkling of oregano, thyme, basil, salt, and pepper. 

Veggie Suggestions to grill:

Zucchini (this week's CSA share)

Yellow squash (this week's CSA share)

Onions, sliced in thick rings (this week's CSA share)

Garlic Scapes (I skewered the scapes to keep them from being completely unruly)

Eggplant (this week's CSA share)

Green and Red bell peppers* (green pepper in this week's CSA share)

Simply grill your veggies and top a crusty piece of bread that's been slathered with fresh chevre (available at SIW). Enjoy with some freshly picked SIW corn!

*A note about the peppers: I prefer to roast the peppers- by leaving them whole,

and blackening the skin over direct heat. When they are sufficiently charred, slip

them in a paper bag and let them steam for about 15 minutes, or until cool enough

to handle. The charred skin slips off and is discarded, leaving behind wonderfully

smoky, roasted pepper.

This can also be done over the flame of a gas range or under the broiler. If you've got the broiler on, you may as well broil some thick slices of tomato too. 

As long as you have the grill out, halve and pit some delicious peaches (available at SIW) and grill those too.. Fruit is my absolute favorite thing to grill. The sugars caramelize and bring plums, peaches, pineapple, etc. to a whole new level.