Backyard Gardens CSA: Week 17 – September 26, 2018

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http://aronsonfence.com/?viosele=la-rencontre-amoureuse-citation&050=26 Day length dropped below 12 hours on Saturday, bringing summer to a close. Fall made it’s arrival abundantly known on Monday morning when the farm received it’s first frost of the year. The leaves of our summer squash and bean plants, along with sensitive flowers curled and turned brown. The leaves on the ditch-side cottonwoods are experiencing a more gradual and colorful decline- senescence. My eyes turn often to the mountains, watching the full moon set in the morning and anticipating the return of “larch madness.”

http://fitbodz.com.au/?frimer=notre-premi%C3%A8re-rencontre-en-anglais&fd5=bb Your shares this week reflect the end of summer and the beginning of fall. Everyone got the a portion of the last peppers and eggplants, full shares received the bulk of the last of the summer squash, and small shares received this week’s tomato harvest. The rest of the share is decidedly fall-like: cold-tolerant herbs, greens, and root vegetables.

Three members of the farm staff, including myself, are starting the Business Foundations class through NEOEDD on Thursday evening. Initial ideas range from a you-pick berry farm to producing medicinal herbs using permaculture methods to art sales. Backyard Gardens appears to be a great incubator for new ventures this year!


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1 Head Lettuce
1 Leek
3 lbs Summer Squash
1 Bunch Radishes
1 Bunch Carrots
1/2 lb Peppers and/or Eggplants
1 Bunch Cilantro
3 Sweet Onions

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1 Head Lettuce
1 Leek
1 lb Tomatoes
1 Bunch Carrots
1/2 lb Peppers and/or Eggplants
1 Bunch Dill
3 Sweet Onions


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The featured item this week is the sweet onion. Onions are as essential in my home as garlic, butter, salt and pepper. I love how they are a crucial component of so many different recipes from cuisines around the world, from Italian pastas dishes to Indian curries. For this week’s featured recipe, I chose a German dish that is full of cheese, with a nod to Alpenfest this weekend and in celebration of both my ethnic and Midwestern heritage.

Zwiebelkuchen (Onion Tart)a

"This is a bit of work but it makes a lot and keeps well. It’s wonderful for picnics and parties since it’s delicious at room temperature and travels well. And it uses up a lot of onions so if you’ve accumulated some, this is a great way to use them.

This Southern German style tart/quiche/pizza is a mainstay in my family. This can easily be made vegetarian by omitting the bacon. You can also add herbs (thyme, parsley and/or chives are particularly good) and change the cheese to suite your taste or what you have on hand."

Author Cook With What You Have

Ingredients

Crust

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 3 tbsp olive oil
  • 3 tbsp water
  • 1/2 cup sour cream or plain yogurt
  • 1 egg

Topping

  • 2 1/4 lb onion sliced into 1/4 inch thick rounds
  • olive oil
  • 3 oz bacon
  • 4 oz sharp cheddar cheese grated
  • 2 eggs
  • 1/2 cup sour cream or plain yogurt
  • 1 tsp salt
  • 1/4 tsp black pepper or to taste

Instructions

  1. Preheat oven to 350 degrees.

  2. For the crust, in the medium bowl beat the egg with the oil, water and sour cream (or yogurt) until just mixed. In another bowl mix the flour, salt and baking powder and stir into the wet ingredients with a fork or wooden spoon. Mix well – you may want to use your hands at this point—until it’s smooth. Add a little flour if it’s too sticky. Place the dough in a 13 x 18 rimmed baking sheet (half sheet pan) and roll it out or pat it to fit the pan. You may have to stretch it a bit with your hands to get it into the corners. It will not seem like enough dough but it is. It does not need to come up the sides at all and can be very thin. It takes time and a bit of practice to do this quickly and may take a while at first.

  3. For the filling, slice the onions in half and then into ¼ thin half rounds. Thinly coat a large sauté pan or pot with olive oil and heat it over med-high heat. Add the bacon, if using, and cook for a few minutes until the fat is partially rendered. Add the onions and a few generous pinches of salt. Cover and stir occasionally (and adjust heat if onions stick and brown) until the onions are quite soft and some of the liquid they’ve released has cooked off. This will take between 15 to 25 minutes depending on your onions. Ideally they don’t brown but no harm done if they do.

  4. In a large bowl, beat the eggs with the sour cream (or yogurt), a few grinds of pepper. Add the grated cheese and the onion bacon mixture. Spread on the crust and bake for 35 to 45 minutes until the top is golden and the edges are starting to brown.

  5. Eat warm or at room temperature. This is even better reheated the next day in a hot cast iron pan in a little bit of olive oil.

More CSA box ideas for this week from Cook with What You Have (see the “CSA details” email from Beth):

Onion Jam

Vegetable Pilaf with Carrots and Summer Squash

Eggplant, Summer Squash and Potatoes with Chermoula, Bulgur and Yogurt

Have a lovely week!

Caitlin Rushlow
CSA and Accounts Manager
cell: 919-448-5963
email: caitlin.rushlow@gmail.com