CSA Members
Our current CSA letters will be posted here weekly, along with our recipes. If you have recipes to contribute, we would love to post them here. Email them to skatt AT smokeyhouse.org
August 6, 2010
Sorry we haven’t posted a letter on the website the last few weeks, it’s been really busy around the farm! I’m including a paper copy for everyone this week, if you would like to continue to get paper copies, please give us a call and let us know, otherwise we will just be posting to our website www.smokeyhouse.org
Please look for signs and boxes at your drop site or at the Smokey House cooler. Sadly, last week quite a number of people didn’t take their allotment of sweet corn! Some things don’t fit well into the boxes, so when you come to pick yours up, please take a quick look around to see if there is a sign and additional items for you to take.
We have an abundance of basil. If anyone would like to purchase a ½ bushel box to make pesto, we’ll include 2 bulbs of garlic, for $15. Available the next few weeks. Give a call or send an email to skatt AT smokeyhouse.org
We truly hope you have been enjoying your share and the hot humid summer that we’ve been having! Thanks for your continued support.
The Smokey House Gardeners
June 11th, 2010
• 2 tablespoons plain sesame oil or olive oil
• 1/4 cup toasted sesame oil (Not plain sesame oil)
• 1/2 cup tahini
• 2 tablespoons red wine vinegar
• 1/4 cup water
• 5 small green onions (white and green parts)
• 1 tablespoon lemon juice
• 1 tablespoon shoyu (soy sauce)
• 3 fresh garlic cloves
• 2 teaspoons sesame seeds (toast them first if desired)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Combine everything in a blender, immersion blender, or food processor. Taste to…
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June 4th, 2010
• 1/2 cup extra virgin olive oil
• 1/2 cup white balsamic vinegar
• 1 clove crushed garlic
• 1 teaspoon ground mustard
• 1 pinch salt
• ground black pepper to taste
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
Recipe from allrecipes.com
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September 2nd, 2009
• ½ tsp. salt
• 1 pound potatoes, peeled and cubed (about 3 cups)
• 1 pound leeks, thinly sliced (you can substitute onion)
• ¼ cup chopped fresh parsley, optional
• 1 Tbsp. butter, optional
Bring 8 cups water to a boil in a stock pot. Add salt, potatoes and leeks; cover and reduce heat. Cook until potatoes are soft, about 30 minutes. Set aside to cool slightly. Transfer to a food processor or blender and purée. Do not over-blend or potatoes will become sticky. Return to pot, stir in parsley and butter, and reheat. …
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August 26th, 2009
• 2 cups sugar
• 2 cups flour
• ½ tsp. salt
• 2 tsp. baking powder
• 1 tsp. baking soda
• ¼ cup oil
• 3-4 ounces unsweetened chocolate
• 4 eggs
• 3 cups shredded beets
Combine dry ingredients. Sift or mix well together. Melt chocolate very slowly over low heat or in a double boiler. Allow chocolate to cool then blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixtue, alternating with the beets. Pour into 2 greased 9 inch cake pans. Bake at 325 for…
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August 26th, 2009
• 2 medium beets
• 3 large carrots
• 1 medium onion (optional)
• Olive oil
• Lemon juice
• Salt and pepper to taste
Grate vegetables on a medium-fine grater or in a food processor all together into a bowl. Add olive oil and lemon juice as a salad dressing to suit your taste. (You don’t want to be swimming in dressing, but you want the tartness of the lemon to be prominent.)
From: From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce
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August 19th, 2009
• 1 Tbsp. olive oil
• 1 large onion or 3 large scallions
• 3 large cloves garlic
• 1 ½ Tbsp. oregano, fresh or dry
• 1 ½ Tbsp. thyme, fresh or dry
• 1 ½ Tbsp. basil, fresh or dry
• ½ Tbsp. rosemary, fresh or dry
• 1 cayenne or jalapeno pepper (optional for a kick!)
• 8 – 10 medium/large tomatoes, chopped
• Salt and pepper to taste
In a medium sauce pan, sauté onion and garlic in olive oil on medium-low heat until soft. Add spices…
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August 12th, 2009
• 1 cup vegetable oil
• 3 eggs
• 1 ½ cups sugar
• 1 tsp. vanilla extract
• 2 cups flour
• 2 tsp. baking powder
• 1 ½ tsp. cinnamon
• ¼ tsp. salt
• 1 cup shredded carrots
• 1 cup shredded zucchini or summer squash
• ½ cup shredded beets
• 1 ½ cups milk chocolate chips
Mix oil, eggs, sugar & vanilla in a large bowl. In another bowl, combine the dry ingredients. Add to egg mixture & mix well. Stir in carrots, beets,…
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June 10th, 2009
- 3 tablespoons of vegetable oil
- 1 medium onion
- 3-4 cloves of garlic
- Salt and pepper to taste
- 1 tablespoon each of curry powder and cinnamon
- 1 teaspoon each of coriander and cloves
- ¼ – ½ teaspoon of cayenne pepper
- 1 cup yoghurt
- 1/2 cup half
- 1 pound of spinach chopped up
- 1 can of chickpeas
Saute onion in oil over medium heat till onions are translucent, and then add garlic and cook for another minute. Add the spices and…
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June 3rd, 2009
1 clove garlic
1 tsp salt
1 tsp Dijon mustard
1 TB wine vinegar
2 TB oil
1 cup yogurt
Several teaspoons chopped herbs (chervil, dill, parsley, basil, ….)
Freshly ground pepper
Mash together garlic and salt. Beat in mustard and vinegar, then beat in oil and yogurt. Stir in the herbs. Season with pepper.
Mash garlic and salt together. Stir in vinegar and mustard. Gradually beat in oil. Grind on pepper.
From: The Victory Garden Cookbook
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May 27th, 2009
1 clove garlic, chopped (optional)
¼ tsp salt
2 Tbsp wine vinegar (can use balsalmic or cider vinegar)
¼ tsp Dijon mustard
9 Tbsp olive oil or half olive oil and half vegetable oil
Freshly ground pepper
Mash garlic and salt together. Stir in vinegar and mustard. Gradually beat in oil. Grind on pepper.
From: The Victory Garden Cookbook
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