Whew, what a winter! Onion seeds are already up, and the greenhouse is tucked in a cozy blanket of snow, but we’re definitely ready to see the banks recede. The first broccoli plants are scheduled to go in the field in just six weeks so we’re getting a little bit antsy! Ellis pretty much summed up our feelings right here: https://photos.app.goo.gl/bhbWAt1VpbyWUFyq8
We are still hiring, so please have folks reach out if they’re looking for some good work this summer.
For the farm crew,
In your share today:
Beets — Green Cabbage — Orange and Purple Carrots — Onions — Parsnips Baby Red, Fingerling, and Yellow Potatoes – Rutabagas
Indian spiced pasties
- 1 cup boiling water
- 1 cup shortening
- 3 cups flour
- 1 tsp salt
Stir shortening and water in a large bowl until the shortening is melted. Slowly add flour and salt while stirring. When the dough is soft, cover and refrigerate for 1.5 hours.
- 2 lbs potatoes, peeled
- 1 lb rutabaga, peeled
- 1/2 lb carrot, peeled
- 2 cups cabbage, finely chopped
- 1 finely minced onion
- 2 medium cloves garlic, minced
- 1.5 cups frozen peas
- 1 tablespoon freshly grated ginger
- 1 tsp mustard seeds
- 1 tsp ground coriander
- 1 tsp ground roasted cumin seeds
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 2 tablespoons lemon juice
Cube potatoes, rutabagas, and carrots (1/4″ cubes- all veggies to similar size to ensure even cooking). Mix all filling ingredients in a large bowl and stir.
On a floured surface, cut the dough into 10 equal portions. Roll one portion into a 8-10″ (appx) circle. Heap 1-1.5 cups of filling onto one half the dough. Fold the dough over (to make a half-moon shape) and crimp edges with fingers or a fork.
Arrange samosa/pasty on ungreased baking sheets. Freeze or bake.
Bake appx 1 hour at 350degrees
It looks like a great recipe! Last month I made 6 different soups featuring parsnips and adding all the other veggies. East Indian and Mexican spices were suggested. This pasty recipe features the same ingredients. Interesting. Thanks Everyone for all you do.