Summer CSA Week 11, 2022


We’d love to see you this Saturday for our annual farm tour!

In your share this week:

Basil – Carrots – Cilantro – Cucumber – Kale – Lettuce – Bell Peppers – Hot Pepper – Onion – New Potatoes – Tomato – Zucchini


Guess what vegetable these baby plants will grow up into!

Scroll to the bottom for the answer.


Basil, greens mix and young pole beans in the greenhouse.

Scalloped Potatoes

Ingredients

  • 1 clove garlic, lightly smashed and peeled
  • Unsalted butter, room temperature, for pan
  • 2 pounds think skinned potatoes
  • 1 cups heavy cream
  • 1 cups whole milk
  • 1/2 tablespoon lightly packed fresh thyme leaves
  • Coarse salt and freshly ground pepper
  • a pinch of freshly grated nutmeg
  • 3 ounces Gruyere, coarsely grated (1 cup)

Instructions

  1. Preheat oven to 375 degrees. Rub the bottom and sides of a baking dish with garlic; reserve garlic. Brush pan generously with butter. Wash and cut potatoes into 1/8-inch-thick rounds.
  2. Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
  3. Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.
  4. Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.

Based off a recipe from Martha Stewart.


Rutabaga!

Rutabaga or “swede” is a root vegetable and part of the Brassica family. Did you know that the first Jack O’lanterns were carved from rutabagas and turnips?


For the farm crew,

Starr

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