2018 Denison Farm CSA

3. Paste Tomatoes: 25 lb box for $50
(San Marzano type - market quality)

4. Multi-Colored Peppers: 10 lb bag for $25
The 10 lb bag is a mix of Red, Orange, Yellow Bell and Tapered Peppers (just cut and freeze!) We cannot accommodate a request for one style (bell or tapered) or one color choice - Thank you!

You can pick up:
     ● at the farm, or
     ● at your pick-up site, or
     ● at either of the Farmers' Markets (Troy or Saratoga).

When you email Justine, please include:
     ● Name and telephone number
     ● Number of boxes requested
     ● What type (Market, 2nds, Paste)
     ● Date for pick-up: (Choose from the following)

● Location for pick-up
Saturday dates are at the Troy and Saratoga Markets and at the Farm.
Wednesday dates are at your CSA pick-up site or at the Farm.

Please mail a check for the total amount to:
                  Denison Farm
                  333 Buttermilk Falls Road
                  Schaghticoke, NY 12154

Alabama Tomato Pie(houseofnasheats.com)
1 unbaked pie crust
4-5 tomatoes, sliced
1 teaspoon salt
10 fresh basil leaves, chopped (about 1/4 cup)
1/2 cup chopped onion
1 clove garlic, minced
1 cup grated mozzarella cheese
1 cup grated sharp cheddar cheese
3/4 cup mayonnaise
Freshly ground black pepper, to taste

      Heat oven to 375 degrees F. Line a baking sheet with a few layers of paper towels. Slice the tomatoes and lay on the paper towels in a single layer, then sprinkle with the salt to draw out the tomato juices. Let sit for 10-15 minutes, then use fresh paper towels to pat-dry the tomatoes and remove move of the excess juice so the pie doesn't turn out soggy.
      Roll out pie crust and use it to line a pie plate. Crimp the edges and poke holes in the bottom of the crust using the tines of a fork. Par-bake the crust for 10 minutes. Since this won't bake all the way before being filled, it shouldn't shrink too badly, so there is no need for pie weights in my experience.
      While the crust bakes, combine the basil, onion, and garlic in a bowl and stir. In a separate bowl, combine the mozzarella cheese, sharp cheddar cheese, mayonnaise and season with freshly ground black pepper. Stir to combine.
      When the pie crust has baked for 10 minutes, layer half of the tomatoes on the bottom of the crust, then sprinkle with half of the basil-onion mixture. Layer the remaining tomatoes on top and sprinkle with the remaining basil-onion mixture.  Spread the cheese mixture over the top of the pie.
      Decrease the oven temperature to 350 degrees F, then return the pie to the oven and bake for 30 minutes, uncovered, until the cheese begins to get lightly brown on top. Let rest for 10 minutes, then slice and serve warm.

Green Beans with Multi-Colored Peppers
    (adapted from tasteofhome.com)
1/2 pound fresh green beans, trimmed
1 cup julienned sweet peppers
2-3 Tbl olive oil
2 teaspoons balsamic vinegar
1/4 teaspoon dried basil
1/8 teaspoon pepper

Add 2-3 Tbl Olive Oil to a skillet and sauté beans and peppers for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.

Tomato Galette with Pecorino(tasteofhome.com)
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt, divided
1/2 cup cold unsalted butter, cubed
1/2 cup sour cream
2 cups cherry tomatoes, halved
3 ounces Pecorino Romano cheese, thinly sliced

Whisk flour, baking powder and 1/2 teaspoon salt; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until dough forms a ball. Shape into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours.
Meanwhile, place tomatoes in a colander; toss with remaining salt. Let stand 15 minutes.
Preheat oven to 425°. On a floured sheet of parchment paper, roll dough into a 12-in. circle. Transfer to a baking sheet.
Place cheese slices over pastry to within 2 in. of edge; arrange tomatoes over cheese. Fold pastry edges over filling, pleating as you go and leaving center uncovered. Bake until crust is golden brown and cheese is bubbly, about 25 minutes. Cool 10 minutes before slicing.

Corn Pudding
~ from mysaratogakitchentable.com (Food 52)
1 Tablespoon unsalted butter, plus more for greasing the pan
1 large yellow onion, finely diced
2 garlic cloves, peeled, minced.
1 teaspoon ground mustard
1 cup heavy cream
½ cup buttermilk
3 large eggs
1½ teaspoons kosher salt
3 cups fresh corn kernels, about 4 cobs
1 cup grated sharp cheddar cheese
6 Tablespoons cornmeal
1½ teaspoons baking powder

      Add the butter to a skillet over medium heat. When it's melted, add the onion. Saute for 10 to 15 minutes, stirring occasionally, until soft. Turn off the heat. Add the garlic and mustard and stir. Let cool while you tend to the rest of the recipe.
      Heat the oven to 350 degrees. Butter a 9 X 9 inch baking dish or 1½ quart baking dish. Whisk together the cream, buttermilk, eggs, and 1½ teaspoons salt in a bowl. In another bowl, combine the corn kernels, cheddar cheese, cornmeal, and baking powder. Stir until combined. To the corn mixture, stir in the cooled onion mixture. Next, stir the cream/egg mixture into the corn mixture. Pour into a prepared baking dish.
      Bake for 45 minutes until the casserole has browned. Cool for a few minutes before serving.
NOTES
the original recipe calls for 1 teaspoon hot sauce added to cream mixture.
The original recipe calls for ¾ cup sharp cheddar cheese, I increased it to 1 cup with more sprinkled on top.