Monthly Archives: September 2008


It doesn’t get any better than this….

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Posted by on September 26, 2008 in Uncategorized


Roasted Tomatillo Salsa

We made this at the HighCross Farm CSA potluck. It was fantastic!

6 fresh tomatillos
4 large tomatoes
juice from one lime
2 or more fresh hot peppers
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1  onion, coarsely chopped
1.5 teaspoons coarse salt

Preheat broiler.
If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil hot peppers, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. (Turning once.)
Peel garlic and pull off tops of chiles.  Purée all ingredients in a blender or food processor.
Makes about 3 cups.

Posted by on September 26, 2008 in peppers, salsa


You know what day it is….CSA Thurday!


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…

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Posted by on September 26, 2008 in CSA, melons


Tomato and Roasted Garlic Focaccia

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.


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Posted by on September 24, 2008 in bread, garlic, tomatoes


Roasted Beet and Fennel Salad with Heirloom Tomatoes

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.

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Posted by on September 21, 2008 in Uncategorized


CSA Thursday

HighCross Farm is very very good to me!

Look at all those tomatoes! And we got Fennell and more melons.  I love it!

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Posted by on September 21, 2008 in Uncategorized



Chicken Noodle Soup

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.


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Posted by on September 21, 2008 in chicken, soup, Uncategorized