News and blog

Welcome to the blog.
Posted 2/2/2012 11:26am by Anita .

2012 Events

 

  • Plant Sale (flowers & vegetables - including rare heirloom vegetable plants) 
  • Open House & Potluck (CSA Members)
  • Annual Barnstormers Tour and Paint Out (more info:  Frederick County Landmarks Foundation)
  • Heirloom Tomato Festival
  • Movie Nights in the Barn
  • October Fun Days (Pumpkin Patch, Hayrides)

 

Updates will be posted on this page as well as our FACEBOOK page.

 

Posted 5/16/2010 5:58am by Anita .

Roasted Sesame Salmon with Ginger and Pak Choi

 

 

 

Ingredients

  • 2 tbsp soy sauce
  • fresh ginger, half grated, half finely sliced
  • 2 tsp sesame oil
  • 1 tbsp olive oil
  • Juice of 1 lime
  • 4 salmon fillets, skin on
  • 4 pak choi, leaves separated
  • Bunch spring onions, cut into 3cm lengths
  • 2 tbsp sesame seeds, toasted
  • 1 red chilli, deseeded and sliced into thin rounds

 

Method

  1. 1. Mix together the soy sauce, grated ginger, oils, lime juice and some black pepper. Add the salmon and turn to coat. Set aside for 10 minutes.
  2. 2. Preheat the oven to 180°c/fan160°c/gas 4. Place the pak choi and spring onions in a large roasting tray. Scatter with the sliced ginger, and top with the salmon and marinade. Sprinkle the salmon with the sesame seeds and scatter with the chilli.
  3. 3. Roast in the oven for 8-10 minutes until the salmon is golden brown. Divide among 4 plates and serve with steamed basmati rice.

Chef's tip

You can use any firm fish such as cod, haddock, pollock or sea bass.


Swiss Chard  Swiss Chard Boules Stuffed with Lemon Barley "Risotto"

Ingredients

  • 2 bunches Swiss chard
  • 2 ounces pancetta (Italian Bacon), diced crosswise
  • 1/4 cup diced shallot
  • 1 cup pearled barley
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground white pepper
  • 1/4 cup white wine
  • 3 cups chicken stock, hot
  • 1/4 cup freshly chopped parsley leaves
  •    1/4 cup grated Parmigiano-Reggiano
  •    1 teaspoon finely grated lemon zest

 

 

Directions

Bring a large pot of water to a boil and blanch the Swiss chard leaves until pliable enough for rolling, 3 to 4 minutes.

Cut the large ribs from the center of the leaves and set leaves aside. Finely dice the ribs and reserve separately.

In a medium saucepan over medium-high heat, add the pancetta and cook until it begins to crisp, about 3 minutes. Add the shallot and reserved diced Swiss chard ribs and cook until vegetables are tender, 3 to 4 minutes. Add the barley, salt and pepper and then deglaze the pan with white wine and cook, stirring, until the wine has evaporated. Begin adding the chicken stock in 1 cup increments, stirring constantly and adding more stock when the first addition has been completely absorbed. Repeat this process until you have used all of the stock. Add the chopped parsley, cheese and lemon zest. Adjust seasoning if necessary. Set aside until the barley is cool enough to handle.

Using slightly damp hands, form 2 tablespoons of the barley into a tight ball. Repeat with remaining barley. One by one, place the barley sphere onto the bottom edge of 1 of the Swiss chard leaves and roll the ball in the leaf, tucking edges in and rotating the ball so that the barley is evenly covered and the edges of the leaf are smooth. You should be able to form about 12 boules.

Preheat the oven to 275 degrees F.

Arrange the boules in a shallow baking dish and add 1/4 cup water or stock; cover with aluminum foil and bake for 30 to 40 minutes or until the boules are completely warmed through

 

 

SWISS CHARD – SAUTEE

 

 

 

If you have always wondered how to prepare Swiss chard, it's simple. Just sauté the stalks a little longer than the leaves and add garlic and oil. Makes a great side dish.

 

  • 1 pound Swiss chard, washed and thoroughly dried
  • 2 clove garlic, smashed and chopped
  • 1/2 tsp red pepper flakes (optional)
  • 2 tsp olive oil
  • Salt and fresh pepper to taste

 

 

Heat the oil over medium heat in a sauté pan.

Smash the garlic clove with the side of a knife and add it to the pan. Add red pepper flakes if using, sauté the garlic lightly in the oil until it becomes golden.

Chop the stems into small pieces and add to the oil. Mix and add a drop of water and cover. Cook about 4-5 minutes. Chop the leaves and add to the pan. Sauté until just wilted, stirring frequently. Season with salt and pepper.

 

Creamed Chard and Spring Onions


*1 1-pound bunch Swiss chard, thick stems removed and leaves sliced into ribbons
*3 spring onions, ends trimmed, white and some green parts sliced into thin coins
*3 tablespoons butter
*3 tablespoons all-purpose flour
*1 1/4 cups milk
*Salt and pepper

Wash your chard, but no need to dry it, just place it in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 6 minutes.

Press or squeeze out the excess liquid  - remove as much water as possible.

Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm.

Meanwhile, cook onion and garlic in butter in large pot over moderately low heat, stirring occasionally, until softened, about six minutes.

Whisk in flour and cook roux, whisking, about three minutes.

Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes.

Stir in chard, then salt and pepper to taste and cook, stirring, until heated through.

* You can swap cream or half and half for all or a portion of the milk, if you want this to be extra lush. You could also stir in a few tablespoons of grated Parmesan.

 

Try these simple vinaigrette recipes with your favorite salad greens.

 

Red and Yellow Pepper Vinaigrette

  • 1 small yellow bell pepper, finely chopped (about 1/2 cup)
  • 1 small red bell pepper, finely chopped (about 1/2 cup)
  • 4 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons warm water
  • pinch of sugar
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste

In a medium bowl, whisk together all ingredients until combined well. This vinaigrette will keep, tightly covered, in the refrigerator for 3 days. Recipe may be doubled. Makes one cup.

 

Citrus Vinaigrette

  • 1/4 cup fresh orange juice (juice of one small orange)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons canola oil
  • 1/2 teaspoon coarse Kosher salt (1/4 teaspoon table salt)
  • Freshly ground black pepper

Combine the juices and salt and pepper. Slowly whisk in oils until incorporated. A blender or food processor may also be used. Pour into a glass jar and seal. Serve over your favorite salad greens. The vinaigrette will keep, tightly covered, for a week in the refrigerator. To warm cold vinaigrette, place jar in a bowl of hot tap water for a few minutes.

 

Mustard Chive Vinaigrette

  • 1 tablespoon grainy Dijon-style mustard
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons white vinegar
  • 1 tablespoon water
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 4 tablespoons olive oil & add freshly ground black pepper to taste.

Using a whisk or fork, in a small bowl combine all ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. Pour over your favorite salad greens and toss. Store remaining vinaigrette in the refrigerator, in a tightly sealed glass jar, for up to one week. To warm cold vinaigrette, place jar in a small bowl of hot tap water for a few minutes. Makes 1/2 cup.


 

Red and Yellow Pepper Vinaigrette

  • 1 small yellow bell pepper, finely chopped (about 1/2 cup)
  • 1 small red bell pepper, finely chopped (about 1/2 cup)
  • 4 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons warm water
  • pinch of sugar
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste

In a medium bowl, whisk together all ingredients until combined well. This vinaigrette will keep, tightly covered, in the refrigerator for 3 days. Recipe may be doubled. Makes one cup.

Try these simple vinaigrette recipes with your favorite salad greens.

 

Citrus Vinaigrette

  • 1/4 cup fresh orange juice (juice of one small orange)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons canola oil
  • 1/2 teaspoon coarse Kosher salt (1/4 teaspoon table salt)
  • Freshly ground black pepper

Combine the juices and salt and pepper. Slowly whisk in oils until incorporated. A blender or food processor may also be used. Pour into a glass jar and seal. Serve over your favorite salad greens. The vinaigrette will keep, tightly covered, for a week in the refrigerator. To warm cold vinaigrette, place jar in a bowl of hot tap water for a few minutes.

 

Mustard Chive Vinaigrette

  • 1 tablespoon grainy Dijon-style mustard
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons white vinegar
  • 1 tablespoon water
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 4 tablespoons olive oil

Add freshly ground black pepper to taste.

Using a whisk or fork, in a small bowl combine all ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. Pour over your favorite salad greens and toss. Store remaining vinaigrette in the refrigerator, in a tightly sealed glass jar, for up to one week. To warm cold vinaigrette, place jar in a small bowl of hot tap water for a few minutes. Makes 1/2 cup.

 

 

Posted 1/15/2010 9:30am by Anita .

A big thank you to all our new CSA members!   We look forward to meeting you soon!

We are now preparing for our Spring planting... just a few weeks away.   Please send us an e-mail with your specialty vegetable requests - along with a recipe if you have one.

January 15th is the deadline to receive the early-bird discount. 

We are adding new pick up locations and also offering home delivery.  Please check back often for a convenient pick up location near you! 

Steve & Anita


 

 

Posted 10/28/2009 6:12pm by Anita .

We are already preparing for our 2010 season. 

We always love to hear from our members.   We have already received several special requests from a few of our members for specific vegetables.  Candy Onions, pattipan squash, and purple ruffle basil to name a few. 

Remember, if there is a particular vegetable you would like us to plant - just let us know and we'll order the seeds and get them started in our greenhouse.  We hope you will send us recipes to post on our website and include in your weekly boxes.