It doesn’t get any better than this….
Monthly Archives: September 2008
We made this at the HighCross Farm CSA potluck. It was fantastic!
I’m all twitterpated because there was a watermelon with my box this week. Just how perfect are HighCross Farm melons….
This perfect! I’m so lucky…
So good, and a great way to use the cherry tomatoes in your CSA box (if you do indeed get one).
- 1 1/2 C warm water
- 3 tablespoons olive oil (plus some for drizzling)
- 1 1/4 teaspoons salt
- 3.5 C All purpose flour
- 1 tablespoon instant yeast
- sliced cherry tomatoes
- 2 heads of roasted garlic
- freshly chopped basil
Lightly grease a 9 x 13 pan, and drizzle 1-2 tablespoons olive oil in the bottom.
Combine all of the ingredients (minus the tomatoes, garlic and basil) and beat at high speed. Sadly, I do not have a kitchenaid stand mixer, so I put all the ingredients into my bread machine and put it on the dough setting and let it knead for about 10 mins.
Scoop the sticky batter into the prepared pan, cover the pan and let it rise at room temperature for 60 minutes until it becomes puffy.
While the dough is rising, preheat our oven to 375 F.
After the bread rises gently poke the dough all over with your finger. Top with tomatoes and roasted garlic. Drizzle olive oil on top and bake for 40 mins.
Sprinkle chopped basil over the top when the bread come out of the oven.
I have already made a blog entry for a roasted beet and apple salad. I took that samn concept and decided to try roasting the fennel as well. Instead of using apples, I used the gorgeous heirloom tomatoes that were in my CSA box.
I used the same marinade for the beets and fennel that I used for my other beet salad. You can find that here.
First, let me comment on these beets. They are of the Chioggia variety and look like a candy cane when you cut into them.
These are awesome and the flavor isn’t as intense as a regular beet.
Roasting the fennel mellowed out the licorice flavor fennel has. The warm beets and fennel coupled with the cool tomatoes and lettuce was awesome.
I will be making this again.
HighCross Farm is very very good to me!
Look at all those tomatoes! And we got Fennell and more melons. I love it!
I come from a mother who made a lot of stuff from a box. It wasn’t until I got married and moved to Wisconsin that I learned to make things from scratch. (Thank you Joyetta Nett..RIP)
My ex mother-in-law made the best homemade chicken noodle soup ever. It’s a little hard to go back to the soup in a can after having this. When it’s made with the best organic vegetables anyone could ask for (courtesy of HighCross Farm), it’s even better.
Chicken Noodle Soup
- 1 fryer chicken, giblets removed
- 2 bay leaves
- S & P to taste
- 1 medium sized onion
- 5 carrots, 2 for the stock, 3 for the soup (cut those into rounds)
- 4 stalks of celery, 2 for the stock, 2 four the soup (cut into smallish pieces)
- 2 large russet potatoes diced
- pasta of your choice
Place your clean and dried chicken into a large dutch oven and cover with water. Add bay leaves, chopped onion, 2 carrots that have be roughly chopped and 2 stalks of celery that have been roughly chopped. (I leave the carrots, onion, and celery in large pieces so they are easy to get out when the chicken is done cooking). Bring chicken to a hard boil. Lower heat until you have a soft boil and let chickent poach for about an hour (or until the meat starts to pull away from the bone). The water will get low due to evaporation, go ahead and add more, it will not take away from the flavor of the soup. Infact, once the chicken is done you will find that that broth is concentrated in flavor. Awesome
Take the chicken and stock vegies out of the pan…let the chicken cool while you chop your soup vegies. Add your carrots to the stock first (they take the longest to cook), then celery, then potatoes. Take the meat off of the chicken and shred into soup. Add pasta, salt and pepper, and you are done. Be careful, it is extremely hot. As tempting as it may be to tear into it right away, let it cool in the bowl for a while first.
This makes quite a bit of soup. I recommend placing a good lot of it into a large freezer bag and store away for a cold autumn or winter’s day.
I adore HighCross Farm!
I cannot wait to tear into those melons! Could those tomatoes be any more gorgeous?!
I still have a bunch of tomatoes and some gorgeous lettuce from my CSA box last week. I think I’m over the salad for a little while and wanted to try something slightly different.
I didn’t want tacos per se, yet I was still craving mexican. I decided to try my hand at making a mexican pizza. It was easy, it was delicious, it is a must try.
I decided to dice up the smaller tomatoes and chiffonade the lettuce. I think it came out beautifully. I almost didn’t want to cut into it.
- 1 tablespoon vegetable oil
- 1 lb ground beef
- 1 packet of taco seasoning
- 3/4 C water
- 1 can of refried beans, heated
- Taco style shredded cheese
- Toppings of your liking (I used the lettuce and tomatoes from my CSA box, sour cream, green onion and hot sauce..oh yeah!)
In a large skillet place a tortilla into the heated oil. Cook on one side for a minute, flip over and cook the other side for a minute. (you will see it bubble up, take a fork and let the air loose).
In another skillet, brown the ground beef then drain. Add taco seasoning and water and let cook until thick
Preheat oven to 375
Place crisped tortillas onto a baking sheet that has been lightly greased. Spread a layer of refried beans on the tortilla, then a layer of beef, then a nice bit layer of taco cheese. Heat in oven until the cheese is nice and gooey.
Take out and put on a plate. Top with toppings of choice. Cut into triangles with a pizza cutter. Put on the fat pants (this is filling!) and enjoy!
I love eggplant, and HighCross Farm has been putting quality eggplants in their CSA boxes. This week I decided to make eggplant parmesan. If I can, I do try to make my dishes on the healthier side. Instead of frying the eggplant, I decided to bake it instead. This produced stellar results. I used the roasted tomato sauce I made on Thursday and all I can say is…Yum!
What you will need:
- 1 large eggplant sliced thin
- 2 eggs beaten
- Italian style bread crumbs
- Tomato sauce (as much as you feel necessary. Some like saucy Parmesans, some don’t)
- 16 oz shredded mozzarella cheese
- Parmesan cheese (I used up the rest of the wedge I had)
- Fresh basil (or dried if you like)
- Nonstick cooking spray
- A preheated oven at 350
Dip the sliced eggplant into the beaten eggs then into the breadcrumbs, making sure the eggplant is covered completely. place on a foil-lined baking sheet that has been sprayed with the nonstick cooking spray. Bake at 350 for 5-10 minutes per side (depending how think you sliced your eggplant).
Put a ladle worth of sauce on the bottom of a large casserole dish. Place a layer of baked eggplant over the sauce.
Sprinkle the basil on top of the cheese. Then repeat with the sauce, eggplant, basil and cheese until cheese is your last layer.
Bake at 350 for 35-40 minutes. And you will get this…
This was fantastic and my apartment smelled divine. Enjoy!