The Harvest PatchFarm Fresh : Family Grown : Community Suported Agriculture

Darryl was on a roll…. this is the meal he prepared on Thursday when I got home from the CSA drop off…

He started with the red potatoes and sliced them very thin, then added some olive oil, salt and pepper, then placed them on tin foil and in the oven in a single layer on a cookie sheet, and they turned into tasty little potato crisps….  then he cooked some roma tomatoes, caramelized purple onions added sesame seeds, peppers, and salsa to make the red sauce. Last he boiled the basil wheat pasta… and put it all together with one of his favorite beers… Dog Fish Head Indian Brown… Yummy

This delicious feast was waiting for me when I got home from work on my First day of school this year….

Darryl took potatoes sliced really thin, added some tomatoes on top, chopped some garlic, added pepper and salt with a dash of chopped basil, tucked it all into time foil to place on the grill right next to some delicious t-bone and porterhouse steaks from Beef Oreo…

The results were delcious with a nice  bottle of fine red wine from our friend Doug Dahl…

Thanks to Kathy for sharing the recipe!!!

CREAM OF CELERY SOUP

1 onion, cut into wedges

4 tablespoons butter, melted

2 cups celery, cut in 2-inch chunks

1 cup peeled potatoes, cut in 2-inch chunks

1 small bay leaf

1 cup chicken broth or water

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

2 cups milk

8-10 parsley leaves

1/2 cup light cream

In a blender or food processor, chop onion. In a medium saucepan, saute onion in butter until golden brown on edges. Add celery, potatoes, bay leaf and broth or water. Reduce heat and simmer vegetables until tender.

Process cooked vegetables in blender or food processor until smooth. (If you have a small blender, process in small batches). Add milk, seasonings and cream. Pulse until parsley is chopped.

Return soup to pan and heat through for 2-3 minutes until steaming hot (do not boil). Season to taste before serving.

This soup can be served as is, or use in casserole or other recipes calling for Cream of Celery Soup.

The soup can be made ahead, cooled and frozen (leave out the cream). Thaw in microwave and add cream before serving or using.

• sweet corn
• cherry tomatoes
• roma tomatoes
• early girl tomatoes
• golden sage
• cucumber
• beans
• white potatoes
• celery stalks and leaves
• green cabbage

• 12 cups of cored and chopped tomatoes- leave the skins on for this recipe
• 6 purple onions
• 4 green bell peppers
• 2 jalapeno peppers
• 2 tablespoons of sugar
• 2 tablespoons pickling salt
•  1 tablespoon of paprika
• 2 cups of lime juice   everything except for the lime juice gets all chopped up and placed into a huge bowl… mix it all together and then place the bowl in the fridge over night…. the next morning take the bowl out of the fridge and then add the lime juice mix it all together…. then place it in your jars…. then your jars need to be processed for 25 minutes in boiling water
  

 there you have it fresh lime salsa… this salsa can also just be put in your fridge and enjoyed!!!

You Will Need:

• cucumbers
• olive oil
• purple onions
• balsamic vinegar
• salt and pepper

start with  few baby cucumbers..

then slice them through the food processor… toss the onions in the processor as well….then mix some olive oil, vinegar, salt and pepper… toss the onions and cucumbers in… and ENJOY!

This is beef Oreo… We bought him at the Wyoming County Fair  4- H meat Auction…. Collin Reisdorf was the proud 10 year old that raised him… He did such a great job Beef Oreo weighed 1380 pounds…. Collin also received Reserve Champion for Beef Oreo, which means that he was the 2nd best animal and shower at the fair…

After we bought him we took some time to bond….

Then Beef Oreo was taken to the market to be turned into beef steaks, ground beef, t- bones, cube steaks, Porter house steaks, rump roasts, shoulder roasts, soup bones… and other delicious cuts of meat…..Thanks to Collin and the Reisdorf Family for raising such a great animal!!!