2012 CSA – Week 18

Some culinary inspiration for this week’s box:

Jalapeño Poppers from Gourmet

Homemade Tomato Ketchup from Bake Noir

Salt Roasted Potatoes with Rosemary Butter from Family Style Food

BL (slow roasted) T from Not Without Salt

Substitute ambercup squash for pumpkin in any of the following recipes (and use this technique to turn your squash into “canned pumpkin”):

Perfect Pumpkin Bread from Wayward Spark

Pumpkin Frozen Yogurt from Family Kitchen

Pull Apart Pumpkin Herb Bread from V. K. Rees Photography

Pumpkin Pie Bars from Some the Wiser

*Boxes with weekend pickup may vary slightly.

Views Around the Farm Stand + Lunch Menu for October 2-5

giant ginger-sesame cookies

The Farm Stand will be open with fall hours (9-5 Tuesday through Saturday) until the middle of November, so please come out and see us. We have a fully stocked selection of organic produce as well as a variety of freshly baked pastries. We will continue serving regular lunch (Tuesday through Friday 11-2) and Saturday breakfasts (9-2) until the end of the season.

caprese salad with tomato, fresh mozzarella, basil, balsamic, and baguette

The Lunch Menu (subject to change based on availability)

antipasti

pork pâté with pistachios and cranberries served with baguette and cornichon
mixed greens with balsamic vinaigrette
GTF salad with marinated mozzarella, roasted peppers, cherry tomatoes, and balsamic vinaigrette
caprese salad with tomato, fresh mozzarella, basil, balsamic, and baguette
white bean and vegetable soup with artisan bread
delicata squash soup with artisan bread

 

pizze ($9-$9.5)

garlic/basil/tomato/mozzarella
kale/artichoke hearts/tomato/mozzarella
ham/broccoli/zucchini/tomato/mozzarella
bacon/fennel/leek/tomato/mozzarella
add egg, duck confit, or fresh tomatoes

 

secondi ($9.5-$10.5)

Lava Lakes lamb ragú with housemade pappardelle, roasted carrots, and parmesan
brodetto of wild coho salmon and white prawns with farm-egg aïoli and baguette
broccoli mousse filled delicata squash over barley with leeks fresh and roasted tomatoes, and almonds
 

white bean and vegetable soup with artisan bread

delicata squash soup with artisan bread

cheese pizza

bacon/fennel/leek/tomato/mozzarella pizza

Lava Lakes lamb ragú with housemade pappardelle, roasted carrots, and parmesan

brodetto of wild coho salmon and white prawns with farm-egg aïoli and baguette

broccoli mousse filled delicata squash over barley with leeks fresh and roasted tomatoes, and almonds

2012 CSA – Week 16

Culinary inspiration for this week’s box:

Eggplant, Caramelized Onion and Tomato Pasta from Alexandra’s Kitchen

Carrot Cake Sandwich Cookies with Cream Cheese Frosting from Quick Feet, Good Eats

Eggplant Caponata Sandwich with Mozzarella and Basil from the Kitchn

Parsley, Lemon, and Walnut Pesto on Roasted Sweet Potatoes from Whole Living

Roasted Sweet Peppers and Carrots with Orange and Hazelnuts from Whole Living

*Boxes with weekend pickup may vary slightly.

2012 CSA – Week 15

Some culinary inspiration for this week’s box:

Strawberry Shortcake Cookies from Spoon Fork Bacon

Pesto Potatoes & Eggs from Notions and Notation of a Novice Cook

Roasted Tomato Soup from Naturally Ella

Grilled Corn and Barley Salad with Tomato Vinaigrette from Food52

Celery Root Puree from The Forest Feast

Celery Root, Fennel, and Sweet Potato Soup from Cannelle et Vanille

Celery Root Remoulade from David Lebovitz

*Boxes with weekend pickup may vary slightly.