p i c k l i s t
TOMATOES! - CHERRY TOMATOES - SWEET CARMEN PEPPERS - HOTTIE PEP - CARROTS - MELON -
CORN - RED ONION - GARLIC - COLLARD GREENS - BASIL - PATTY PAN SQUASH
Here to announce the following: Fall CSA is quite literally around the corner! Read on for all the info…
The Fall CSA is a way to keep our beloved community (you!) eating all the good crops and stay involved with the farm even after the farmstand shuts down mid-October. From mid October through late November, there is still so much to harvest, so much to make, and so much to enjoy. I just love it.
One pick up location: THE FARMSTAND, One pick up time: 4:30-6:pm
And now the good deets:
1) 7 weeks of real hearty Fall abundance. Think: root veggies, winter squash, greens, herbs, the last of the peppers and tomatoes, etc..). Newsletter + recipes also included. COST: $250
2) ADD ON BREAD SHARE Cost: $55
3) ADD ON KITCHEN STOCK UP SHARE (salsa, sauces, pesto, jam, fermenty treats) Cost: $70
4) Pick up location is on farm in Plainfield NH
5) PICK UP TIME: 4:30-6pm
6) PICK UP DAY: WEDNESDAYS! (with a special pre-thanksgiving pick up on Tues. NOVEMBER 22nd)
7) Begins October 12th- November 22nd (you must sign up for the 7 consecutive weeks)
8) COST FOR FALL CSA: $250 / COST FOR BREAD SHARE ADD ON: $55 / COST FOR KITCHEN GOODS ADD ON: $70
Sign up at the FARMSTAND (cash or check) or ONLINE
Pro-tips:
The following is a HUGE LABOR OF LOVE, and i curse myself about 30 minutes into making this pie and swear i’ll never make it again. It’s so much work! BUT the results are legendary, it tastes like August, and it is the ultimate all ages crowd pleaser, bringing me back year after year. Gluttons for punishment, read on...
2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference)
2 tablespoons finely chopped basil, divided (skipped this, no harm was done)
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided
Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.
Divide dough in half and roll out one piece on a well-floured counter (my choice) or between two sheets of plastic wrap (the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic) into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.
Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.
Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired (see Notes above recipe), gently remove seeds and extra juices. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.
Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.
SERVES: 4
NOTES: Like any decent burrito or wrap-type thing, overstuffing these will lead to failure/messes everywhere. If you’re transporting them, I would recommend securing with toothpicks before you go anywhere, just so there aren’t any surprises at your destination.
1 block of tempeh, cut into half inch strips
1 chili, sliced
4-5 sprigs of basil, divided
splash of red wine vinegar
1 shallot, peeled and sliced
olive oil
salt + pepper
1/2 cup quinoa
handful of sundried tomatoes (not the oil-packed ones), small dice
2 cups cooked chickpeas
2-3 tbsp tomato sauce
8 large collard leaves
2 ripe tomatoes, sliced (or 1/2 pint of grape tomatoes halved)
balsamic glaze/reduction (optional!)
In a shallow dish, place the tempeh pieces, sliced chili, 2-3 tablespoons of chopped basil, the red wine vinegar, sliced shallot and a good glug of olive oil. Season the mix with salt and pepper and toss to coat the tempeh. Cover and set aside for 20 minutes.
Combine the quinoa with 1 cup of water and a fat pinch of salt in a small saucepan over medium heat. Bring the quinoa to a boil and simmer until all water is absorbed, about 15 minutes. Scrape quinoa into a medium mixing bowl and allow to cool.
Once cool, to the quinoa add a glug of olive oil, 2-3 tbsp chopped basil, the diced sundried tomatoes, and some salt and pepper. Toss to combine.
In a shallow dish, mash the chickpeas with the tomato sauce, salt, pepper and a splash of olive oil. You want a mixture that kind of holds together but also a few whole chickpeas too. Set aside.
Heat a grill to high and place the marinated tempeh slices on the grates. Grill both sides until char marks appear, about 4 minutes per side.
To make the collard wraps, start by laying one collard leaf down on a cutting board so that it’s on a horizontal orientation. Lay another collard leaf on top, overlapping the stem ends considerably. You should have an almost solid rectangular-ish sheet of collard green now. It almost looks like a very chunky figure 8. Spoon some of the chickpea mash into the middle, pressing it down. Lay two tempeh slices on top of the chickpea mash. Then place some sliced tomato on top of the tempeh. Place a few slices of tomato and whole leaves of basil on top. Finish with a drizzle of balsamic glaze if you like. Pull up the long side of the collard wrap and fold it over the filling. Bring in the short sides as if you were making a burrito. Then roll the whole thing until you’ve sealed the wrap.
Repeat this process with remaining ingredients. Secure wraps with toothpicks if necessary. Slice wraps in half to serve.