All season long, we’ll be featuring recipes and stories submitted by our CSA members. For this installment, we have Erin.
It’s finally roasting season! This is the absolute best time of year for lazy cooks who love root vegetables. So what have I been doing with all the potatoes in our farm share? Roasting! Just cut them into 1” cubes, toss them with olive oil, salt, pepper, and some rosemary. Pop them in the oven at 400 degrees for about half an hour. Stir them every once in a while to keep them from sticking.
All season long, we’ll be featuring recipes and stories submitted by our CSA members. For this installment, we have Mallory.
Tomatillo Soup! The things you need:
1lb tomatillos, husks removed and quartered
3 cloves garlic
2 medium yellow onions
2 ears of corn
1 can diced tomatoes
1 package veg or chicken stock
Salt and pepper
Saute your onions, garlic, and jalapeno in a glug of olive oil for a few minutes, until nice and tender. Throw in some salt and pepper. While sauté is happening, slide those kernels of corn off the ears ever so gently w/ a sharp knife. Add corn and tomatillos. Stir so everything is nice and mixed. Add juice of one lime and sauté for a few more minutes. Lastly, add in the can of chopped tomatoes and container of stock. Simmer for about an hour (or 45 minutes if you’re me and couldn’t wait). Check seasonings and then scoop into bowls w/ toppings of your choice. Consume. Makes enough for four (unless you’re me and man-friend where we actually devoured the entire pot). YUM.
Abby has turned to a favorite series this week with The Bone Orchard by Paul Doiron. “A while ago I wrote about a mystery series by Paul Doiron featuring Maine State Game Warden Mike Bowditch. I’m happy to report that Doiron’s latest, The Bone Orchard, is a highly enjoyable read which highlights his obvious love of the outdoors. I never like to reveal too much about a mystery, but I will say in book 4 of the series Mike must step outside his zone of comfort to come to the aid of his friend and mentor. I find Doiron’s writing has an effective and unique rhythm. He has a beautiful way of setting a scene and getting to the heart of his characters.”
“The whole community of Darien over the last 14 years has been so supportive,” she said. “My husband, friends and neighbors have been so supportive. And the librarians at the Darien Library are saints. They scoured the country and the state for books I needed for my research.”
Miss Lisa of the Children’s Library is back with this offering: “I want to recommend The Reason I Jump by Naoki Higashida. Written by a thirteen-year-old Japanese boy with autism, the book is a series of questions with answers such as ‘Why do you ask the same questions over and over?’ and ‘Why do you like being in the water?’ Higashida has a huge heart and on every page asks for compassion and understanding for people with autism, while revealing the world he lives in with detail, clarity, and charm. If you want to learn more about autism, this is a gem. Hearing the voice and thoughts of someone with autism, instead of what others have to say about it, is extremely valuable.”
All season long, we’ll be featuring recipes and stories submitted by our CSA members. For this installment, we have Jen.
Pasta with Tomato, Spinach, Basil and Brie
The great thing about this recipe aside from the fact that it is delicious, is that I can see someone making it early in the morning, parking it covered on the counter and coming home only having to cook the pasta and finish the dish. And this time of year we could all use something that is that kind of easy. We just had it with a baguette but if you have those needing more a salad would be welcome.