2011 was certainly a challenging year. Between losing our father and the wet weather we certainly had our hands full. We did however manage to pull it off. While we lost most of our plum tomatoes and winter squash we were able to pick almost everything else that we needed for the CSA and retail markets.

Looking ahead to 2012 (and yes the planning for 2012 has begun already) we anticipate making few changes. One change will be the addition of an online system for signing up for the CSA delivery and for placing weekly orders for extras.

The full CSA signup information will be posted here once the internet based system is operational. I am taking CSA deposits now for the Sleepy Hollow pickup only. Email me for more information. 

Dan
  
2012 signups will begin shortly:


Quick and Easy Stuffed Peppers

For a mostly vegetable stuffed pepper I use a mix of vegetables saute'd and then add either ground beef or diced sausage at 75% vegetable, 25% meat.

Cut peppers in half lengthwise, remove seeds
put a dash of balsamic vinigar inside the pepper halves and swirl around to coat. This makes the pepper sweeter when baked.

Dice two tomatoes, an eggplant (Asian or finger type work best) and green beans. Strip the kernals off of two ears of corn. Season with salt, pepper and garlic. Saute' this together for only a few minutes; it should be still a little firm. Let it drain in a colander or on a paper towel to remove the excess moisture. 

Brown ground beef or diced sausage. Add vegetable mixture to warm and mix. 

Scoop into prepared pepper halves and bake uncovered for 30 to 45 minutes at 350. 

Top with cheese if you like.   



Classic Fried Zucchini Blossoms

Ingredients:

zucchini blossoms, with stems attached
1 cup flour
1 cup water
salt to taste
1-1/2 cups mildly flavored olive oil, about (or half olive oil and half vegetable oil)

Preparation:

Pick over the blossoms, discarding any that look spoiled or buggy. Rinse them very lightly and quickly and drain in a colander. Pat dry. In a small skillet, heat the oil slowly over medium-high heat to frying temperature _ about 360 degrees.

While the oil is heating, gradually whisk the flour into 1 cup water to obtain a thin cream. Add a pinch of salt and whisk it in. When ready to fry, take a blossom by its stem, dip it in the flour-and-water batter (or pastella, as it is called), let the greater part of the batter drip back into the bowl, and drop the coated blossom in the hot oil to sizzle and fry until crisp and golden.

Proceed with the rest of the blossoms, frying them in batches and removing them when crisp with a slotted spoon, to drain on a rack covered with paper towels. When all the blossoms are done, sprinkle with a bit more salt and serve right away.


Or my quicker preparation of blossoms:

Heat a few tablespoons of olive oil in a pan, add a little garlic or onion (not too much though).
Quickly saute' zucchini blossoms and serve.