Greetings!

Greetings to you on this beautiful fall day

This is exactly how I feel. I come to the farm almost every day during the summer season...to be outside, to work, to be near my always working farmer husband, my parents, brother, sister-in-law & nieces. Oh what fun we have, even into the late fall.  It is my favorite place to go and what a beautiful blessing it is.  The pictures do not do it justice.  Here are a few from my morning walk with my 2 year old daughter...

We are cooking up some summer squash & zucchini tonight to go with our chicken and potatoes. There's nothing like fresh squash saut�ed with a little butter and olive oil! Sometimes the best meals are made with fresh picked ingredients and very little or no sauces.  Tell us what you are doing with your produce on our facebook page. We'd love to know!

Be sure to check out the recipes below for apples and pears. They look delicious! The northern spy apples you are receiving are all the rave for baking and pie making. Enjoy!

For large shares - the sugar pumpkin is meant to be eaten!!!

Thank you so much for partnering with us for our fall CSA. 

Blessings to you

-Sarah, Ashley, Ethel & the farm family

  Recipes of the week  

Apple Crumb Pie

Pie Filling:

4 Large Northern Spy Apples, sliced

9 inch pie crust

1/2 c. Sugar

1 tsp. cinnamon

Topping:

3/4 c. Flour

1/2 c. Sugar

1/3 c. Butter

Mix apples, sugar and spices in bowl.  Place mixture in pie shell. 

Topping: Cut butter into flour and sugar until butter mixture is crumbly.

Spread this mixture over apples.  Press mixture so it stays on top of apples. 

Bake 40 -50 minutes at 400 degrees.

Apple Butter

Ingredients:

Apples - Northern Spy or Macs

4 c. sugar

1/2 c. cider vinegar

2 tsp. cinnamon

1/2 tsp. ground cloves

Directions:

Peel and slice apples to fill crock put 3/4 full.  Add other ingredients.

Cook on low, then take lid off.  Cook overnight or until consistency of apple butter.

Put in small jars and seal, while hot.

Salt-Roasted Pears with Caramel Sauce

Directions 

1. Step 1

   Preheat oven to 350 degrees. Arrange the pears upright in an 8-inch ceramic dish that is 4 inches deep. Cover pears with salt, allowing stems to stick out. Bake until pears are tender when pricked with a fork, 60 to 75 minutes.

2. Step 2

   Meanwhile, heat sugar and 2 tablespoons water in a small saucepan over medium heat until sugar has dissolved. Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush several times to prevent crystals from forming. Let boil, swirling pan occasionally, until medium amber. Remove from heat, and carefully stir in butter and cream (the caramel will steam and spatter).

3. Step 3

   Remove pears from the salt, allowing a small amount to cling to each pear. Place each pear on a serving plate. Pour caramel sauce over top, and serve.

Spaghetti with Collard Greens and Lemon

1. Step 1

   Preheat oven to 350 degrees. Divide dough in half. On a floured sheet of parchment paper, roll out one half to a 14-inch round. With a knife or biscuit cutter, cut out six 4 1/4-inch circles (rerolling dough once if necessary) and transfer, on parchment, to a baking sheet. Repeat with remaining dough, cutting out six (larger) 4 1/2-inch rounds. Chill rounds on sheet until ready to use.

2. Step 2

   In a large skillet, melt butter over medium-high. Add leek and cook, stirring, until soft, 3 minutes. Add kale and thyme, season with salt and pepper, and cook until kale wilts, 3 minutes. Sprinkle flour over mixture and stir to combine. Add broth and bring to a boil. Cook, stirring often, until mixture thickens, 2 minutes. Transfer to a medium bowl, season with salt and pepper, and stir in chicken. Let cool slightly.

3. Step 3

   Place a heaping 1/4 cup chicken mixture on each of the smaller dough rounds, leaving a 1/2-inch border. Brush edges with egg and top with larger dough rounds; using fingers, press edges firmly to seal. Cut a small vent in each pie. Bake until browned and crisp, 30 minutes, rotating sheet halfway through. Let cool slightly on sheets on a wire rack. Serve warm or at room temperature.