Chicken and Veggie Pot Pie


Posted by Ashley | Posted in Recipes | Posted on 29-01-2013

Start with:

  •  1 bag frozen yellow or green beans
  • 1 bag frozen shredded zuchini
  • 1 bag frozen leeks
  • 1 bag frozen cauliflower
  • 1 chopped carrot
  • ( I used quart bags to freeze all of my veggies this year)
  • 3 chicken breasts fresh and chopped
  • 1/2 cup of milk
  • 1/4 cup chicken stock
  • salt pepper
  • one egg for egg wash


  • 2 cups of all purpose flour
  • 1 teaspoon salt
  • 4 tablespoons cold butter chopped
  • 2-4 tablespoons of cold water


Chop up all of your chicken first… we are going to drop this into a saucepan of very high rolling boiling water for about 3 minutes… then it is  cooked and still soft to add to the pot pie… once you have done this set it aside to make room for the veggies….


In a sauce pan add the bags of frozen veggies, they all have a little extra water in them becasue they are frozen so leave the lid off and then let them all heat up and the extra water evaporates off… this takes about ten minutes… perfect time to make the crust while they are cooking down…

Crust : IMG_1385 Place the flour into a small bowl, add the salt, then using either two butter knives or a pasty blender cut in the cold butter… it will be a little bit crumbly… then one tablespoon at a time add the cold water… this is a mixing game until you get the right consistency … then roll it out into a piece big enough to cover your baking pan… you can use a cute cookie cutter to cut vent holes out too… mine are William and Sonoma pie cutter 4 in the set but the star is my favorite



Once the veggies are nice and soft remove them from the pan…. in the same pan add the milk and about 1/4 cup of flour to make it sorta thick… then add in 1/2 cup of chicken stock for flavor….once it is all warmed up toss in the cooked chicken and the veggies….

Let this all cook for a few minutes in the pot make sure it is not too runny… Remove from heat and pour into a baking dish

Now roll out the dough and if you want cut cute shapes out of it to let the heat out, or just make a few cuts with a knife… Take one egg and whip it up good in a small bowl, then brush it over the top of the crust, this make the crust all nice and shinny

Bake for about 30 minutes IMG_1386


Before         IMG_1387After … Enjoy dinner

The Cold Cold


Posted by Ashley | Posted in Produce | Posted on 25-01-2013

It  sure is very chill out there… But this cold freeze has given us time to look though all of our seed catalogs and make choices for adding some new things to the CSA… We are open for suggestions… So leave a comment let us know what would you like to see in your bag this year…

Lobster Tail , Crab Cakes, and Lobster Crab Bisque


Posted by Ashley | Posted in Recipes | Posted on 16-01-2013

This was a very Fancy Dinner for the Howe Family…. A Seafood Treat


IMG_1346   Lobster Tail   – Remove the upper of the lobster… squeeze fresh lemon and roast in the own for about five minutes at 400 degrees

Remove and using kitchen sissors slice up the middle of the tail and bend to push the meat out… Serve with melted butter and lemon!!!






Crab Cakes

 8 oz. of fresh crab

1/2 cup panko bread crumbs

 one squirt Dijon mustard

splash of Worcester sauce

Salt and pepper to taste

– Mix all of the ingredients except for the crab in a small bowl, once they are incorporated then fold in the crab meat carefully so to keep the nice clumps…

– Using your hands make small balls from the mixture and then form them into little cakes

– In a small frying pan melt a tablespoon of butter and fry the cakes for 3 minutes on each side

– Serve with spicy Thai chili sauce

Lobster Crab Bisuqe

melt 2 tablespoons of butter in a sauce pan

add 1/2 cup of leeks, 3 stalks of celery chopped and one small onion chopped

cook until soft

then add in 2 cups of heavy cream and one cup of milk

add in lobster and crab meat, I just used what meat I had left from the lobster and the crab maybe a cup in total

cook down add salt and pepper to taste


Happy 2013


Posted by Ashley | Posted in Application Form | Posted on 09-01-2013

Happy 2013….. A New Year brings a new CSA application.

As the Harvest Patch continues to grow we learn from our past, take the good and continue to improve  to make the best CSA possible for all of our members…

New for this year we have changed our East Aurora Pick up Location…

For the 2013 season we will have pick ups at Aurora Brew Works at 191 Main Street in East Aurora. This location offers street parking right in front of the store, and since My husband and I own the store there is more flexibility with time, So the bags will be at the store by 5 pm on Thursdays, but if you can not get there right at five the store is open until 9 pm.. a 4 hour pick up window:)

We will continue to have a second pick up location at the West Seneca Library Parking Lot, and that pick up will be 5:40pm

Please see the application link to the right if you are interested in joining us this year:)