Posts under ‘farms’

Another fabulous food week. Here’s the bounty from week 6 of my Sport Hill Farm CSA: 2 zucchini squashes 1 yellow summer squash 1 bag of rainbow carrots 1 bag of broccoli 1 bunch of scallions 1 head of lettuce 1 big bag of beet greens (eater’s choice between these, collards, or kale) The carrots [...]

It was a fairly unexciting food week with most of the greens getting sautéed with garlic scapes and olive oil and stored away for the dark days. However, I did make fried squash blossoms and that’s something you don’t see every day. . I made a batter using: one egg (Woodbury Laid) 2 Tbsp of [...]

The Bethel Farmer’s Market may have started out low key, but it’s picking up in week two—a few more vendors and a lot more fun this week. The Maple Bank Farm folks are definitely the ringleaders of the jocularity. Daffodil Hill Growers grew the first hot peppers I’ve seen at the markets this season (thanks [...]

My farmer, her helpers, and the Earth were very busy this week. Here’s this week’s bounty from my Sport Hill Farm CSA: 1 bag of beets 1 bunch of Swiss chard 1 head of escarole 1 head of lettuce 1 bag of broccoli 1 [big] zucchini 1 summer squash 1 head of bok choy 1 [...]

As I mentioned, Lisa gave me some heirloom Connecticut Red Fife wheat for trials (from Curtis Eck near Kent, CT).I am hardly a baker and Lisa might have gotten more professional results asking Kaela. Still, I am an eater and a darn good one at that. So far, I’ve tried a pie crust and made [...]

We’re already in week four of the CSA and summer’s only just begun. This week’s bounty from my Sport Hill Farm CSA. 1 bag of beet greens 1 head of lettuce 1 bunch of garlic scapes 1 bunch of Swiss chard 1 summer squash (it’s really summer now!) 1 bag of broccoli florets Patti’s most [...]

For Sport Hill Farm’s Eat Local CT Challenge, I made a broccoli quiche and… Broccoli lettuce soup! The pie crust had a great flavor—my new flour mix is a winning combo. The soup was interesting and tasted mostly like coconut. Sources pie shell Red Fife flour from Curtis Eck (HT Lisa) and Soft White Winter [...]

Ooops, I packed away my goodies before I took the group photo. Here’s the chalk board for this week’s bounty from my Sport Hill Farm CSA. After a lifetime of eating broccoli rabe, I learned today that you can eat it raw. Not bad at all. By the way, the sooner you cook it after [...]

I’m still swimming in lettuce from last week’s CSA. I can’t seem to make a salad dressing that I like. So, I’m going to fess up here: I’ve been cooking some of the lettuces. (Go ahead and gasp if you must.) Fact is, some lettuces are okay to cook and Red Romaine is one of [...]

I made a crock-pot rotisserie chicken for Patti Popp’s Eat Local CT Challenge along with a salad with a (sort of) Thousand Island dressing. I happened upon a recipe for crock-pot rotisserie chicken at one of Kimberly Hartke’s blog carnivals. Obviously I spend too much time with Engineers because I thought there was a new [...]