Dear CSA Members and Friends,
Do you remember May - a time of cold mornings and evenings, flowering trees we thought might never blossom, and early plantings of tomatoes in the High Tunnel?
Well, take a peek now! The tomatoes and basil have created quite a jungle here in September. We are at the tale end of the tomato season and soon this will evolve into the next phase of our growing year. Come mid-October, we will transplant into the ground, under the protection of the high tunnel canopy, mixed baby greens and spinach. Spinach will then be harvested for our Winter Vegetable Boxes. More information to come about those boxes we offer in November and December within the next few weeks!
Annual Denison Farm CSA Potluck
Denison Farm
Sunday September 30, 2018
From 2:00 – 5:00
Wishing you all the best - Justine
This week your share will most likely include:
Mesclun
Carrots
Cooking Greens (not yet harvested due to the rain)
Lettuce
Multi-colored Peppers
Acorn or Jester Winter Squash
Sweet Onions
Herb Roasted Parmesan Acorn Squash. ~therealfoodrds.com
1 large acorn squash (or 2 small)
1/3 cup parmesan cheese
2-3 Tbsp. fresh herbs or 1 tsp. dried (suggest: thyme, sage, rosemary, or oregano)
1 Tbsp butter
1/2 tsp garlic powder
1/4 tsp salt + more to taste
1/8 tsp. black pepper
Preheat oven to 400 degrees.
Cut acorn squash in half and scoop out the seeds. Then slice each half into ½ inch slices.
In a large bowl, combine all of the ingredients and toss to combine.
Transfer to a large sheet pan.
Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly brown.
Sauteed Carrots, Peppers, and Sweet Onions ~adapted from Epicurious
1 teaspoon unsalted butter
1 teaspoon olive oil
2 medium carrots, cut diagonally into 1/4-inch-thick slices
1 red bell pepper, cut into 1-inch pieces
1 sweet onion, chopped
In a skillet, heat butter and oil over moderate heat until foam subsides and cook carrots, peppers, and sweet onions - stirring, 10 minutes, or until carrots are just tender. Season vegetables with salt and pepper.
CSA Member Jeannine’s Gluten-free Carrot Cake (the best ever!) ~food.com
1/2 cup oil
!/2 cup white sugar
1/2 cup brown sugar
2 eggs
3/4 cup cornstarch, 2/3 cup potato starch (I just use equiv of Bob’s All-Purpose Gluten-Free Flour)
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp xanthan gum
3 T water
1/2 cup chopped nuts (optional)
1 1/2 cups packed grated carrots
Preheat oven to 300 degrees. Combine oil, sugars and mix well.
Add all remaining ingredients except for nuts and carrots. Mix well, being sure that no lumps remain. Mix in carrots and nuts.
Pour batter into greased 8x8 or 9x9 baking pan. Bake 45-55 or until toothpick inserted comes out clean.
Note that this cake will have a bit of a dome when first removed from the oven. It will settle as it cools.
BA’s Best Carrot Cake. ~bonappetit.com
½ cup golden raisins (optional)
3 tablespoons dark rum (optional)
1 cup chopped walnuts
1 pound carrots, peeled, coarsely grated
1 cup buttermilk, room temperature
2½ cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon freshly grated nutmeg
2 teaspoons baking powder
1½ teaspoons kosher salt
¾ teaspoon baking soda
4 large eggs, room temperature
1 cup granulated sugar
¾ cup (packed) dark brown sugar
2 teaspoons vanilla extract
¾ cup vegetable oil
Frosting:
12 ounces cream cheese, room temperature
¾ cup (1½ sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
Generous pinch of kosher salt
4 cups powdered sugar
Preheat oven to 350°. Lightly grease two 9"-diameter cake pans. Line bottoms with parchment paper rounds; lightly grease rounds. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15–20 minutes.
Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.
Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.
Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35–45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
Frosting:
Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.
Place 1 cake, domed side down, on a platter. Spread ¾ cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1¼ cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Top with Candied Carrot Coins, if desired.
|
|
|
|
