Brussels Sprouts

Ingredients

• 2 1/2 pounds Brussels sprouts
• 12 slices bacon, diced
• 1/2 cup chopped onion
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/3 cup dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 3/4 teaspoon dried dill weed
• 1/8 teaspoon black pepper

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Cut an X in the stem end of the Brussels sprouts. Bring a pot of water to a boil. Add Brussels sprouts and cook until tender, about 7 to 10 minutes. Drain and place in a shallow baking dish.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 1 tablespoon of grease, and set aside.
4. Saute onion in reserved bacon grease, until limp. Stir in flour and cook until bubbly. Remove from heat and whisk in milk. Return to heat and cook, stirring, until the mixture boils and thickens. Stir in wine, salt, oregano, dill, pepper, and all but 2 tablespoons of bacon. Pour mixture evenly over the Brussels sprouts and sprinkle with remaining bacon.
5. Bake in preheated oven for 20 minutes, or until heated through.

Swiss Chard with Portobellos

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper
• 1 clove garlic, crushed and chopped
• 1 (8 ounce) package portobello mushrooms, stemmed and cut into 1/2-inch wide by 2-inch long pieces
• 1 leek, chopped
• 1 cup chicken broth
• 1 bunch Swiss chard, trimmed and chopped
• 2 cups grated Parmesan cheese

Directions

1. Heat the olive oil in a large pot over medium-high heat. Stir in the red pepper, garlic, and portobello mushrooms. Cook and stir until the mushroom has softened and begun to release its liquid, 3 to 5 minutes. Stir in the leek, and continue cooking until the leek has softened, about 5 minutes.
2. Stir in the chicken broth and Swiss chard. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until the chard leaves have wilted, about 10 minutes. Remove the lid, and continue cooking until the chard is tender and most of the liquid has evaporated, about 5 minutes. Sprinkle with the Parmesan cheese; let stand until melted.

As the growing season comes to a close.

As the growing season comes to a close next Tuesday will be our last share of the year. I'm sad to say that with the way things are at home we will be unable to purchase a share next year due to rising costs. I have a few things up my sleeve we may "try" to grow some at my grandparents house, or I just don't know yet.  I know I wasn't a very dedicated blogger this year but I plan on blogging a lot more next year. I will post a few more recipes that are great for the holidays in the next couple of days. I wish everyone a Happy, Healthy Holiday season.

With Love

Stacey & Damon

Stuffed Acorn Squash

Ingredients

• 1 acorn squash, halved and seeded
• 1lb hamburger
• 1 small to medium onion
• 2 cloves of garlic
• Spaghetti sauce of your choosing
• green pepper (not necessary)
• salt and pepper to taste
• provolone cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash, face up, in a shallow baking dish.Bake in preheated oven for 40 minutes, or until squash is very tender. may take longer depending on the size of your squash
3. Chop the onion, green pepper and garlic mix in to the hamburger let sit.
4. when the squash have about 20 min left to cook. place the hamburger mixture in a pan and cook until the hamburger is done.
5. Drain the hamburger and return to pan. Mix in spaghetti sauce let simmer.
6. When squash are soft remove from oven and fill with the hamburger mixture. Place a piece of provolone cheese over top of the hole in the squash and place back in the oven until the cheese melts.
7. Serve and enjoy

side note you can always add rice to the hamburger mixture if you like.

Fresh spinach and mushrooms

2 - 3 hand fulls of fresh spinach (cooks down to be about 1/4 to 1/2 of what you see)
1 package of mushrooms (your choice) you may only want 1/2 but I love mushrooms
clove of garlic
chicken broth
salt & pepper

1. Wash the spinach then remove fat stems at the end. I grab the leafy part in one hand the stems in another   and twist them off.

2. in a frying pan place about 1/4cup of chicken broth, garlic, and place the spinach leaves in the pan let cook down. Once the spinach has cooked down (you will notice pan goes from full to not so full) I add the mushrooms.

3. let simmer until everything is soft. you may need to add a little more chicken broth just depends on how fast you cook it.

Turnips one of my FAVORITE veggies...

5 turnips, peeled and chopped

1 pound bacon

4 tablespoons rendered bacon fat

Directions

Bring a pot of salted water to a boil. Add turnips; cook until tender but still firm. Drain, and transfer to a large bowl to cool.

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve bacon fat.
2. In the large bowl, combine turnips, bacon, reserved bacon fat. Mix together and serve.

Roasted Spaghetti Squash

Roasted Spaghetti Squash

half the squash remove seeds

place a few slices of butter in the bottom of a baking dish

salt and pepper squash place cut side down in the baking dish

bake on 350 for about 40 min squash will be soft and easy to fork the insides out..

fork the insides out and place in a hot frying pan stir constantly until they start to brown a bit (not all will brown)

plate and serve with butter, salt and peper to taste!

enjoy

Spaghetti squash

A great (HEALTHY) alternative to regular pasta

Ingredients

• 1 spaghetti squash, halved and seeded
• 1 pound ground beef
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1 clove garlic, chopped
• 1 (14.5 ounce) can Italian-style diced tomatoes, drained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 1/4 cups shredded sharp Cheddar cheese

1. Preheat oven to 375 degrees
2. Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
3. Reduce oven temperature to 350 degrees Lightly grease a casserole dish.
4. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
5. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
6. Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

Butternut Squash and Turnip Soup

3 tablespoons butter

1 tablespoon olive oil

2 cups cubed butternut squash

2 cups cubed turnips

1 cup thinly sliced celery

1 onion, diced

3 cloves garlic, minced

1 quart chicken stock

1 bay leaf

1 tablespoon honey

1/4 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

3/8 teaspoon ground coriander

1/8 teaspoon cayenne pepper

salt to taste (optional)

1. Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
2. Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

Butternut Squash

Its that time of the year when all the fall veggies are coming in butternut squash, spaghetti squash, potatoes both sweet and regular. I love the veggies that are produced this time of year I could eat just about every day and not get tired of them due to the versatility of each one! 

Here is a couple of ways to use butternut squash

1 (4 pound) butternut squash - peeled, seeded, and cubed

1/3 yellow onion, minced

1/4 cup extra-virgin olive oil

1/2 cup Italian bread crumbs

1 tablespoon minced fresh thyme

6 ounces crumbled blue cheese

sea salt and ground black pepper to taste

1/4 cup Italian bread crumbs

Preheat an oven to 425 degrees
Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
1. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes

Radish Dip

Another recipe a friend sent me.

Ingredients

• 4 cloves garlic, peeled
• 6 radishes, quartered
• 2 (8 ounce) packages cream cheese, softened

Directions

1. Place garlic in a food processor, and pulse until finely minced. Add radishes, and mince. Add cream cheese, and mix until well blended. Transfer to a serving dish, and chill until serving.

Cucumber Salsa

This is a recipe a friend sent me..

Ingredients

• 2 cucumbers - peeled, seeded and chopped
• 1 cup sour cream
• 1 cup plain yogurt
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

Directions

1. In a medium bowl, combine the cucumber, sour cream, yogurt, parsley, cilantro, cumin and salt. Mix well. Cover and refrigerate for 2 hours before serving.

Sorry Ive been MIA

Of course summer came and is almost gone ='(. Ive been very busy like the rest of you. I'm hoping to get some new recipes up soon. Were at the point now in our CSA share when the tomatoes, melons, squash and cucumbers are in.  Damon made and canned stewed tomatoes & some homemade pasta sauce I will get those recipes up hopefully this weekend.  Canning is a new adventure but we are learning the ins and outs thanks to Susan, apparently certain foods need to be pressure canned and others just hot water bath will seal the jars. We want to try to make homemade pickles, salsa, jelly's, and chutneys.  Canning is a way to enjoy some of our farm fresh veggies year round, according to my grandmother its a fading art and not to may people can anymore.  Another thing I'm very excited for is our farmers just got 2 bee hives so fresh local honey soon.  Hope summer has treated everyone well.

Till next time,

Stacey

Mushroom & Asparagus side dish

Mushroom & Asparagus side dish

this is one of my favorite side dishes and its super simple

in a frying pan add

1 stick of butter ( 1 extra on hand just in case)

melt butter add a clove or 2 of garlic (to your taste) 

add asparagus & mushrooms and sauté until asparagus are soft.

salt and pepper to taste.

Week 3

Lettuce a few different types
mushrooms
carrots
asparagus

Stuffed pork loin & Saffron Rice

Stuffed pork loin & Saffron Rice

Ingredients:

1 pork loin

1 box stove top stuffing (or your own recipe)

Butchers string or tooth picks

1 box of saffron rice (purchased at Annapolis farmers market)

Prepare the stuffing 

Preheat the oven to 350.

To stuff the pork loin cut down the center of the loin about half way through. Fill the space with stuffing. Tie the loin together with the butcher’s string or secure with tooth picks.

Season the loin with salt & pepper and place in oven for 35 to 45 min (depends on the size of your pork loin)

Cook rice according to the directions on the package.

Remove pork loin from the oven allow the pork to rest before butting remove the string and cut.

Serve over the saffron rice and enjoy!

Steak Caesar Salad

Steak Caesar Salad

Ingredients:

1 head of romaine lettuce

1 box of croutons

2 sirloin steaks

Caesar dressing of your choice

Parmesan cheese

Make basic ceaser salad with romaine, dressing... don’t add croutons until a few min before adding steak... don’t want soggy croution.

In a small frying pan add 2 tablespoons of oil. And sear the sirloin steaks about 3 min on each side. Place pan in oven heated to 400degreese (BE SURE YOUR PAN DOESN’T HAVE A PLASTIC HANDLE OR ANY PART OF THE PAN WONT MELT) for about 10 minuets.

Remove steaks from pan and place on cutting board to rest. For about 10 minutes

Add croutons to salad.

Slice the steaks into think strips arrange over salad

Enjoy

Crab, Shrimp & Spinach Rottini

Crab, Shrimp & Spinach Rottini

Ingredients:

1lb Shrimp peeled & deveined

1 bag of baby spinach

1lb of crab meat

2 sticks of butter

1 box of Rottini (or any pasta of your choosing)

In frying pan combine 2 stick of butter & baby spinach sauté until spinach starts to welt. Then add the shrimp cook until shrimp are done. Then add the crab meat (make sure to de-shell the crab meat before adding to pan)

In large pot boil water add Rottini and follow cooking directions on box

Drain pasta and return to pot add crab, shrimp, and spinach to the pot and mix well.

Garnish with oregano, old bay, and Parmesan cheese.

Enjoy

Dinner Seared Tuna with Stir Fry Veggies

Seared Tuna & Veggie Stir fry

We us as many fresh veggies in each of the dishes as our CSA allows.

Ingredients:

Tuna steak (one per person)

1 head of broccoli

2 carrots

1 onion

1 can water chestnuts

1 red pepper

1 green pepper

1 cup of mushrooms

1 bag of 5 min rice.

Cut all veggies into small pieces. In a frying pan add 2 tablespoons oil (your choice) add veggies

Season veggies with salt, pepper and soy sauce cook until veggies start to soften add 2 cups of water & cover stir occasionally

Cook rice follow directions on box

In a small pan add 2 tablespoons of oil. Season tuna with salt & pepper sear tuna on each side for about 3 min. slice thin and arrange over rice

week 2 of the 38 week growing season

This weeks share included: Asparagus, Beets, Broccoli, Carrots (white, purple, & orange) Romaine, leaf lettuce, Portabella mushrooms.

First week of the 38 week growing season

I wasn't thinking about making all my facebook friends jealous the first week with the wonderful meals Damon was cooking so I don't have recipes for you but don't worry the second week is full of great things.. Oh i will tell you one night when D wasn't home I make a chicken stir fry and used the beets needless to say I had a pink stir fry good but pink

A little about my husband and I.

Hello my name is Stacey and my hubby's name is Damon. I'm a wiring designer and Damon is a remodel carpenter who used to be a chef. We both share a love of food. How this all started is a year or so ago I was reading an article in a local paper about a CSA (Community Supported Agriculture). The idea of helping out a local farmer, knowing my produce was grown right around where I live and organically intrigued me greatly. So I visited the website http://www.localharvest.org/ that the article mentioned. I found that all the local farms were in the middle of the growing season all were sold out. So I stored it away for later in the year. A few weeks later I was cruising Craigslist, a lady was selling her share because she was moving. Great I could try it out for half price, I contacted her and the rest was history. I actually switched to a different farm than the original share I bought the first reason is because it was closer to home and they offered a short winter share so I gave them a try. Not only was I impressed with the variety of veggies but Shawn & Mary Ann are so friendly and personable it was a no contest decision in sticking with them for the 2011 season. Here is a link to their website if you want to check them out for yourself.  www.practically-organic.com