The Harvest PatchFarm Fresh : Family Grown : Community Suported Agriculture

This weeks bonus item:

3 1/4 cups all-purpose flour

2 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon pepper

1 and 1/2 sticks cold butter, cut into pieces

1 cup cold milk

3 stalks of basil, 20 almonds, Olive oil ( put it all in the food processor until pure)

1 cup freshly grated Parmesan cheese

melted butter ( for on top when you bake them)

  Put all of the dry ingredients into a large bowl… using a pastry blender (or two forks)  cut in the butter until it is crumbly… then add the milk… and cheese… mix it all with your hands… add in the basil mixture … remove from the bowl and then kneaded it on a floured surface…

Fresh Basil…

          Mix the basil, almonds and oil into a food processor… this makes a sort of pesto mix …

   after kneading the dough  roll out with your hands and cut into rectangles and then triangles…

Using a pasty brush, brush on butter to the top of the scones and then make in to over at 375 for about 12 minutes…

Remove and place on a cooling rack…

enjoy!!

• 3 chicken breasts
• 1 ear of uncooked corn
• one leek
• a small pepper
• 1 large yellow tomato
•  2 small roma red tomatoes
• salt
• cyan pepper
• feta cheese

Preheat oven to 350

Clean chicken breasts and carefully slice a pocket in the side of them… set aside to prepare the stuffing

Stuffing Mix

– cut the corn off the cob.. slice the red tomato.. chop the leek… chop the pepper…

Mix this all together with a dash of salt and cyan pepper add the feta cheese

Stuff all of this goodness into the chicken breast…

Next take the soft yellow tomato and cut the  skin off … in a small bowl with the back of a spoon smush the tomato so it is really juicy…

Now lay the chicken breasts into a cooking pan that you have lined with tin foil … pour the yellow tomato juice over the chicken and then sprinkle any left feta on top of the chicken, pull the tin foil over the chicken to wrap in the moisture

Bake for 30 minutes…

    You will need:

Ripe red tomatoes

Ripe Yellow tomatoes

Green Bell Pepper

Hungarian Wax pepper ( if you want it spicy)

Leeks

One fresh  lime

One table spoon of salt

Chop all of the tomatoes, peppers and leek… put then all in one bowl and then add the lime and salt… mix it all together and enjoy with you favorite chips…

Check out Sarah’s Blog with this great Beet recipe to use this week with your beets… Enjoy!!!

http://sarahmeyerwalsh.wordpress.com/2012/07/25/roasted-beets-goat-cheese/

Take all of those delicious veggies that you are struggling to use up and make a slaw of sorts….

• Yellow squash
• Zucchini
• Corn of the cob
• Green bell peppers
• Beets
• Hungarian wax peppers

Using your food processor or just even your veggie grater ; grate them all up

Make a nice vinaigrette with one part olive oil, one part balsamic vinegar, or cider vinegar if you like, dash of salt and pepper, and I like to add in some basil or other herbs, maybe some lemon thyme…

Dress the veggies with the dressing and then place in the fridge for an hour so everything can soak all together… Enjoy!!!

For Thursdays bonus item :

To Do:

 Preheat the oven to 350°F. In a large bowl, mix together the sugar, eggs, and vanilla.

Mix in the grated zucchini and then the melted butter.

Sprinkle baking soda and salt over the mixture and mix in.

Add the flour, a third at a time.

Sprinkle in the cinnamon, nutmeg, allspice and mix.

Fold in the nuts.

Next spoon into mini muffin pans with liners

Bake for 8-11 minutes until a toothpick comes out clean

Makes 36 big muffins, or about 70 mini muffins

Check out this great recpie from:
Skinnytaste.com ( I altered it a little bit)

Great use for all of the zucchini

Servings: 8 • Size: 1 boat • Old Points: 3 pts • Points+: 4 pts
Calories: 153 • Fat: 7 g • Protein: 12.8 g • Carb: 9 g • Fiber: 2 g • Sugar: 2 g
Sodium: 372 mg

Ingredients:

• 1 1/4 cups Tomato Sauce
• 4 medium zucchini
• 1 tsp oil
• 1/2 small onion, finely diced
• 3 cloves garlic, crushed
• 1  diced Bell pepper, or Hungarian Wax pepper
• 14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
• 1/2 cup part skim shredded mozzarella
• 8 tsp grated Parmesan cheese

Directions:

Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.

In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.

Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

• You will Need:
• 2 yellow squash
• 1 zucchini
• 1 small onion
• a jar of tomatoes
• feta cheese
• cheddar cheese
• salt
• pepper
• paprika

Start by slicing the squash and zucchini, and then a layered them into the dish in a pattern…

Then dump  a jar of tomatoes over the top, and slice the onion to layer on top of that…add cheese on top, sprinkle salt, pepper, paprika…

Bake at 350 for about 30 minutes… you want all the cheese to be melted and delicious and look like this…

Delicious!!!

I made the annual trip down to the basemen canning shelf yesterday… It is full of empty Ball jars, that are just waiting to be filled with the bounties of this years harvest… and the first canning project of the year was blueberry jam… As I dug out the jelly jars, and rims, and my boxes of pectin I became overwhelmed by the prospect of  all the canning fun to be had…
 BLUEBERRY JAM

• 4 1/2 cups of crushed blueberries with their juice
• 1 package of pectin, or 1/3 cup of Dutch Gel, if you buy in bulk like I do… check out the Marilla Country Store for a big bag, that will make about 6 or 7 batches..
• 5 cups of sugar

1.  Prep all of the jars and lids and rims on the stove, which means add them to a sauce pan with an inch or so of water in the bottom so they can boil out all of the germ
2. Crush one cup of berries at a time, and then re-measure them into the stock pot, it is about 6 cups of uncrushed berries to make 4 1/2 cups of crushed berries
3. Add the pectin to the berries and make sure to stir so that it is all dissolved in the fruit
4. Measure of the sugar into a mixing bowl and set right next to the stove
5. Put the berries on the stove and heat until they are boiling
6. Next add all of the sugar at one time, and mix like crazy
7. mix until everything comes to a rolling boil, that when you stir you cannot stir down
8. Now watch the clock and stir at a rolling boil for 60 second
9. Remove from the heat, and then using a canning funnel add the jam to your jars leaving some heard space, put the rim on and then tighten the lid around it, I always turn my jars upside down and then let sit for about 30 minutes, and when you turn them over all of the lids will pop down and seal
10. Hear you come PB and blueberry Jam sandwiches!!!

The finished product… I made 7 eight oz jars… and 2 four oz. and another half full jar for the fridge so we can eat some right away!!!

The First 2 CSA members to leave a comment on this post, will get one of these little jams as a bonus bonus item in their first CSA Bag on Thursday!!!