|funky spuds. (my new band name)|
|veggies boxed up for donation to mattapan food pantry|
In The Farm Stand
Although the CSA will be done the week of October 13th, we will be keeping the Farm Stand open through October! The hours will remain the same through the end of the month:
Events: Past & Future
Crescent Ridge Home Delivery SPECIALHave you LOVED getting Crescent Ridge milk at Powisset Farm? We will continue to carry it though the days the Farm Stand is open (see above section) but if you would like to receive home delivery service during the winter months, there's a great special Crescent Ridge is offering! Sign up and the delivery fee will be waived for four months! To take advantage of this offer, type in POWISSET in the “Who referred you?” box located on the registration page at www.crescentridge.com
More beef is coming!
Keep an eye out this week for beef in the freezer. Lots of great fall and winter cuts will be abvailable!
Recipes of the Week
Are you loving the apples in the share these past two weeks?!? Since it's apple season and we've been getting this little surprise item in the share, I thought it would be fun to do a couple of apple recipes. This first one is for Apple Rustic Tart. This is a wonderful recipe I got from my mother-in-law (not sure where she got it). It's a lovely alternative to apple pie.
Apple Rustic Pie
2 Tbl butter
1/4C brown sugar
2 Tbl granulated sugar (I've done this recipe without this and just used brown sugar)
2-4 pounds of peeled and sliced apples (golden delicious and granny smith are usually recommended for this recipe ut I say go ahead and use whatever apples you want!)
2 tsp of fresh lemon juice
1 tsp of ground cinnamon
1/4 tsp ground nutmeg
Preheat oven to 400 degrees. Melt the butter in a small pan over med-high heat. Add the sugars and cook until dissolved (1-2 minutes). Remove from heat and stir in the apples, lemon juice, cinnamon and nutmeg. Place dough on a pie pan or on a flat baking sheet. If using a cooking sheet put parchment paper or aluminum foil down first. Roll out to dough into a 14" circle. Add the apple mixture to the middle of the dough and fold the edge up and over the edge of the apple pile. Bake in the oven for 40-45 minutes or until golden brown. Eat and enjoy!
2 medium apples (or pears if you prefer), chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled (omit if you don't like or eat bacon)
4 to 6 oz. feta cheese, crumbled
Store bought Poppy Seed Salad Dressing and Balsamic Vinaigrette. Or take a couple tbl spoonfuls of mayo, add some balsamic vinegar and mix.
In a large bowl, combine the lettuce, apples, cranberries, pecans, bacon and feta cheese. Drizzle generously with the dressing, followed by some of the balsamic vinaigrette.