Sparrow Arc Farm 2015 CSA Share Sign up Form
Thank you for choosing us as your family’s farmer! We are a 55 acre vegetable farm out here in the Berkshires, growing dynamite veggies for chefs and our CSA customers. We are uncertified organic growers, growing produce just how our forefathers did, or better. We are primarily restaurant growers and specialize in unique and heirloom crops. So if you’re the type of home cook who wants to use the same ingredients as Boston’s best chefs, this is your CSA!
We currently have pickup sites in Boston, Cambridge, and Wellesley Mass. If you’d like to have a site closer to you please call Matt at 207 323 4439 or email us at sparrowarcfarm@gmail.com and we can tell you how easy it is to get started.
Sparrow Arc Farm shares are First Come, First Serve! Half the price of your share is due at sign up to hold your spot. Please don’t wait to sign up because we do sell out.
A couple of things to keep in mind:
- Shares are only available Fridays. Shares will not be held until Saturday.
- Once you have signed up, you cannot switch pick-up sites
- Each box contains $55.00 of veggies and costs only $45.00
- If you’re interested in a ½ share please find a friend to split a share with.
- If you are unable to pick up your share (ie vacation) anyone you choose may pick up in your name.
- When “sizing” our share to your family please consider how much you spend on produce a week at the store or Farmer’s Market. Our prices are comparable and there’s $55.00 worth of produce in each of our boxes.
Season Share $855.00
19 weeks of produce -June 26 to October 30-
Balance due by May 15th
I understand that Farming is an unpredictable business and agree to share with Sparrow Arc Farm some of the risk of crop failure. I also understand that the cost of a share helps start the 2015 season and is non refundable. Please check here after reading ____
Check your Pickup Site: ALL SHARES DELIVERED ON FRIDAYS
____Flour Central Sq - 190 Mass Ave Cambridge
____Hi-Rise Bakery - 208 Concord Ave Cambridge
____Flour Fort Point - 12 Farnsworth St Boston
____Hi-Rise Bakery – 1663 Mass Ave Cambridge
____Flour Back Bay - 131 Clarenden St Boston
____Formaggio Kitchen 244 Huron Ave Cambridge
____Wellesley - 42 Elmwood Rd Wellesley
____Other
Name______________________________________________
Phone_____________________________________________
Address___________________________________________
Email_____________________________________________
Enclose at least 50% of the cost of your share and make all checks payable to Sparrow Arc Farm, and mail payment and this form to:
Sparrow Arc Farm
PO Box 357
Copake NY 12516
We want to be your farmer!
Matt and Heather and the Sparrow Arc Crew
Tuesday, March 10, 2015
Friday, December 19, 2014
What a wonderful year 2014 was for Sparrow Arc Farm! Cedric Llewellyn joined our family on January 14th and he was definitely the missing member of Maceo and Louisa's crew. We also moved our operation from Unity, Maine down to Copake, New York in February and have been putting down roots in our new area. We're now on a 35 acre lease and the location couldn't be better for our markets. The season came and went quickly, as it always does, and Matt is already working on, and very excited about, the crop plan for next season.
Thank you so much to our CSA members and faithful customers. It was a great season, the support we had from everyone was incredible. We couldn't have done it without you all!
Happy Holidays!
We'll see you all in 2015.
Matt and Heather and the Sparrow Arc Crew
Wednesday, September 12, 2012
Thursday, July 5, 2012
Yes, it's the first share of the 2012 farm season! Welcome and a huge Thank You for joining us/returning this year. We are committed to bringing you the freshest, most flavorful, and highest quality veggies possible. The crew has been working super hard, half returning and the others new, and it shows. The fields look gorgeous and we are all happy to be eating the fruits of our labor. Matt is constantly trialing new varieties and methods, which keeps us busy. The crop plan for the CSA shares looks particularly delicious and we are so happy to share our produce with you. This summer you will see every vegetable out there, like: fennel, swiss chard, leeks, carrots, squash, potatoes, peppers, tomatoes, cucumbers, kales, cabbages, herbs, pears, apples, and so on. We are really into greens and you'll see a good variety of head lettuces, escarole, frisee, pac choi, spinach, and mesclun.
This week your box includes:
Baby Arugula
Reine Des Glace Lettuce
Frisee
Scarlet Queen Red Stem Turnips
Japanese Green Onions
Hakurei Turnips
Glazed Hakurei Turnips from Bon Appetit:
Ingredients:
2 bunches hakurei turnips or scarlet queen turnips (about 2 pounds), trimmed, greens reserved
1/4cup(1/2 stick) unsalted butter
3 tablespoons sugar
Kosher salt
Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.
Arugula, Cantaloupe, and Prosciutto Salad from Martha Stewart:
1/4 cup champagne vinegar or white-wine vinegar
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup vegetable oil or vegetable-olive oil blend
1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)
8 ounces fresh arugula, rinsed and spun dry
1/2 cup thinly sliced red onion
1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
6 to 8 thin slices prosciutto, torn into bite-size pieces
In a mixing bowl, combine vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad. In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine. Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately
This salad is so refreshing and super easy to make. I hope you try it, also good without the prosciutto.
Have a great week!
Matt and Heather and the Sparrow Arc Crew
This week your box includes:
Baby Arugula
Reine Des Glace Lettuce
Frisee
Scarlet Queen Red Stem Turnips
Japanese Green Onions
Hakurei Turnips
Glazed Hakurei Turnips from Bon Appetit:
Ingredients:
2 bunches hakurei turnips or scarlet queen turnips (about 2 pounds), trimmed, greens reserved
1/4cup(1/2 stick) unsalted butter
3 tablespoons sugar
Kosher salt
Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.
Arugula, Cantaloupe, and Prosciutto Salad from Martha Stewart:
1/4 cup champagne vinegar or white-wine vinegar
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup vegetable oil or vegetable-olive oil blend
1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)
8 ounces fresh arugula, rinsed and spun dry
1/2 cup thinly sliced red onion
1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
6 to 8 thin slices prosciutto, torn into bite-size pieces
In a mixing bowl, combine vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad. In a large bowl, combine the arugula and red onion. Drizzle in 1/4 cup of the vinaigrette and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine. Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately
This salad is so refreshing and super easy to make. I hope you try it, also good without the prosciutto.
Have a great week!
Matt and Heather and the Sparrow Arc Crew
Thursday, March 22, 2012
2012 CSA Sign up form
Sparrow Arc Farm 2012 CSA Share Sign up Form
Thank you for considering Sparrow Arc Farm as your fruit and vegetable grower. We are a family farm cultivating 40 acres of vegetable crops and 8 acres of orchard. We grow entirely organically, using only certified organic materials for all our crops, but are not certified. We choose not to certify because we believe being accountable to your land and to your customers is far more important than being accountable to an agency from whom you want a stamp. Most of our business is with restaurants in Boston, NYC, and Portland Maine. For them we grow a large number of heirloom and artisan crops for which we’ve become well known. We offer these specialty crops as well as seasonal fruit as a standard part of our shares.
We currently have pickup sites in Boston, Cambridge, Kennebunk Me, and Wellesley Mass. If you’d like to have a site closer to you please call Matt at 207.323.4439 or email us at sparrowarcfarm@gmail.com and we can tell you how easy it is to get started.
Sparrow Arc Farm shares are First Come, First Serve! Half the price of your share is due at sign up to hold your spot. Please don’t wait to sign up because we do sell out.
Share Options
On either the Season Share or Bounty Share you may get a Full or Half Share. Full Shares cost $40.00 and contains a $50.00 retail value per week. Half Shares cost $25.00 and contain $27.00 retail value per week.
-Season Share Full Share $680.00 Half Share $425.00
17 weeks of produce -July 6 to October 26- Balance due by June 15
Th Those who pay for a Season Share (Full or Half) in full at sign-up will receive a FREE seasonal eating cookbook
-Bounty Share Full Share $360.00 Half Share $225.00
9 weeks of produce -August 17 to October 12- Balance due by August 1
I understand that Farming is an unpredictable business and agree to share with Sparrow Arc Farm some of the risk of crop failure. I also understand that the cost of a share helps start the season and is non refundable. Please check here after reading ____
Check the share you want:
___Season Share Full Share $680.00 ___Season Share Half Share $425.00
___Bounty Share Full Share $360.00 ___Bounty Share Half Share $225.00
Check your Pickup Site:
_____Hi-Rise Bakery _____Flour Central Square _____Flour Fort Point _____Wellesley _____Kennebunk ____Other
Name______________________________________________phone________________
Address__________________________________________email___________________
Enclose at least 50% of the cost of your share and make all checks payable to Sparrow Arc Farm and mail payment and this form to:
Sparrow Arc Farm
43 Fisher Rd
Unity ME 04988
We really want to be your farmers!
Matt and Heather and the Sparrow Arc crew
Thank you for considering Sparrow Arc Farm as your fruit and vegetable grower. We are a family farm cultivating 40 acres of vegetable crops and 8 acres of orchard. We grow entirely organically, using only certified organic materials for all our crops, but are not certified. We choose not to certify because we believe being accountable to your land and to your customers is far more important than being accountable to an agency from whom you want a stamp. Most of our business is with restaurants in Boston, NYC, and Portland Maine. For them we grow a large number of heirloom and artisan crops for which we’ve become well known. We offer these specialty crops as well as seasonal fruit as a standard part of our shares.
We currently have pickup sites in Boston, Cambridge, Kennebunk Me, and Wellesley Mass. If you’d like to have a site closer to you please call Matt at 207.323.4439 or email us at sparrowarcfarm@gmail.com and we can tell you how easy it is to get started.
Sparrow Arc Farm shares are First Come, First Serve! Half the price of your share is due at sign up to hold your spot. Please don’t wait to sign up because we do sell out.
Share Options
On either the Season Share or Bounty Share you may get a Full or Half Share. Full Shares cost $40.00 and contains a $50.00 retail value per week. Half Shares cost $25.00 and contain $27.00 retail value per week.
-Season Share Full Share $680.00 Half Share $425.00
17 weeks of produce -July 6 to October 26- Balance due by June 15
Th Those who pay for a Season Share (Full or Half) in full at sign-up will receive a FREE seasonal eating cookbook
-Bounty Share Full Share $360.00 Half Share $225.00
9 weeks of produce -August 17 to October 12- Balance due by August 1
I understand that Farming is an unpredictable business and agree to share with Sparrow Arc Farm some of the risk of crop failure. I also understand that the cost of a share helps start the season and is non refundable. Please check here after reading ____
Check the share you want:
___Season Share Full Share $680.00 ___Season Share Half Share $425.00
___Bounty Share Full Share $360.00 ___Bounty Share Half Share $225.00
Check your Pickup Site:
_____Hi-Rise Bakery _____Flour Central Square _____Flour Fort Point _____Wellesley _____Kennebunk ____Other
Name______________________________________________phone________________
Address__________________________________________email___________________
Enclose at least 50% of the cost of your share and make all checks payable to Sparrow Arc Farm and mail payment and this form to:
Sparrow Arc Farm
43 Fisher Rd
Unity ME 04988
We really want to be your farmers!
Matt and Heather and the Sparrow Arc crew
Friday, October 14, 2011
CSA Newsletter 10.14.11
The leaves are at peak in our area this week and the range of colors are gorgeous this year. Maceo and I have been decorating winter squash and carving pumpkins in anticipation of Halloween. This is the last week for the Bounty Share members and we hope that you all enjoyed our CSA this year. There are two more weeks left for Season share members and we included next seasons sign up forms in your box. Please spread the word to friends and family!
In your box this week:
Full Share:
Sunshine Kabocha Winter Squash
Leeks
Brussels Sprouts
Bosc Pears
Hikurai Turnips
Gilfeather Turnip
Orange Fall Carrots
Half Shares:
Sunshine Kabocha Winter Squash
Bosc Pears
Leeks
Brussels Sprouts
Hikurai Turnips
Chicken and Leek Pie
Recipe by Curtis Stone
Ingredients
3 whole chicken legs with thighs attached (preferably from corn-fed chickens)
Salt and freshly ground black pepper
1 teaspoon olive oil
2 tablespoons butter
1 onion, finely diced
1 leek, cut in half lengthwise, then cut into 1/2-inch strips
1 tablespoon coarse-grained (Pommery) mustard
1/4 cup all-purpose flour
1 cup chicken stock
3/4 cup plus 1 tablespoon whole milk
1/4 cup heavy cream
2 tablespoons finely chopped fresh tarragon
1/2 17.3-ounce package frozen puff pastry (1 sheet), thawed
1 large egg
Sesame seeds, for garnish
Directions
To roast the chicken: Preheat the oven to 400° F.
Sprinkle the chicken legs with salt and pepper and drizzle with olive oil. Place the chicken legs on a large heavy rimmed baking sheet and roast for 20 minutes.
Turn the chicken legs over and continue roasting for 20 minutes, or until the chicken legs are golden brown and cooked through. Set aside to cool slightly.
Reserve the pan drippings on the baking sheet.
Shred the chicken meat into large chunks and place the chicken in a bowl. You should have about 12 ounces of chicken meat.
Discard the sinew, bones and skin.
To prepare the filling: Melt the butter in a large heavy saucepan over medium heat.
Add the onion and leek and sauté for 5 minutes, or just until tender. Stir in the mustard ,then the flour, and cook over low heat for 2 minutes, stirring constantly.
Slowly whisk in the chicken broth, 3/4 cup of milk, the cream, and the reserved pan drippings.
Simmer for 5 minutes, stirring occasionally, or until the sauce thickens.
Stir in the shredded chicken and tarragon and season to taste with salt and pepper.
Chill until cool.
To assemble pie: Preheat the oven to 375° F.
Spoon the chicken mixture into a 1 1/2-quart baking dish.
Roll out the sheet of puff pastry into an 11-inch square.
Drape the puff pastry over the pie and press it against the rim of the dish to seal. Cut slits into the pastry to allow steam to escape.
Mix the egg and remaining 1 tablespoon of milk in a small bowl to blend. Brush some of the egg mixture over the pie and garnish with sesame seeds.
Set the pie on a heavy baking sheet and bake for 50 minutes, or until pastry is golden brown.
Set aside for 30 minutes to cool slightly.
-Matt and Heather and the Sparrow Arc crew
In your box this week:
Full Share:
Sunshine Kabocha Winter Squash
Leeks
Brussels Sprouts
Bosc Pears
Hikurai Turnips
Gilfeather Turnip
Orange Fall Carrots
Half Shares:
Sunshine Kabocha Winter Squash
Bosc Pears
Leeks
Brussels Sprouts
Hikurai Turnips
Chicken and Leek Pie
Recipe by Curtis Stone
Ingredients
3 whole chicken legs with thighs attached (preferably from corn-fed chickens)
Salt and freshly ground black pepper
1 teaspoon olive oil
2 tablespoons butter
1 onion, finely diced
1 leek, cut in half lengthwise, then cut into 1/2-inch strips
1 tablespoon coarse-grained (Pommery) mustard
1/4 cup all-purpose flour
1 cup chicken stock
3/4 cup plus 1 tablespoon whole milk
1/4 cup heavy cream
2 tablespoons finely chopped fresh tarragon
1/2 17.3-ounce package frozen puff pastry (1 sheet), thawed
1 large egg
Sesame seeds, for garnish
Directions
To roast the chicken: Preheat the oven to 400° F.
Sprinkle the chicken legs with salt and pepper and drizzle with olive oil. Place the chicken legs on a large heavy rimmed baking sheet and roast for 20 minutes.
Turn the chicken legs over and continue roasting for 20 minutes, or until the chicken legs are golden brown and cooked through. Set aside to cool slightly.
Reserve the pan drippings on the baking sheet.
Shred the chicken meat into large chunks and place the chicken in a bowl. You should have about 12 ounces of chicken meat.
Discard the sinew, bones and skin.
To prepare the filling: Melt the butter in a large heavy saucepan over medium heat.
Add the onion and leek and sauté for 5 minutes, or just until tender. Stir in the mustard ,then the flour, and cook over low heat for 2 minutes, stirring constantly.
Slowly whisk in the chicken broth, 3/4 cup of milk, the cream, and the reserved pan drippings.
Simmer for 5 minutes, stirring occasionally, or until the sauce thickens.
Stir in the shredded chicken and tarragon and season to taste with salt and pepper.
Chill until cool.
To assemble pie: Preheat the oven to 375° F.
Spoon the chicken mixture into a 1 1/2-quart baking dish.
Roll out the sheet of puff pastry into an 11-inch square.
Drape the puff pastry over the pie and press it against the rim of the dish to seal. Cut slits into the pastry to allow steam to escape.
Mix the egg and remaining 1 tablespoon of milk in a small bowl to blend. Brush some of the egg mixture over the pie and garnish with sesame seeds.
Set the pie on a heavy baking sheet and bake for 50 minutes, or until pastry is golden brown.
Set aside for 30 minutes to cool slightly.
-Matt and Heather and the Sparrow Arc crew
Friday, September 30, 2011
CSA Newsletter 09.30.11
Hello Happy Eaters! I’m absolutely ecstatic to see winter squash and rutabagas making an appearance on the dinner table and hope you are too. Winter squash especially compliments so many other flavors and can be incorporated into casseroles, pasta dishes, soups, stews, and sweet treats; love it! The Gilfeather Turnip is an exciting heirloom from Vermont that just gets tastier with the cold weather. I love this Gilfeather recipe, it’s so good!
In your box this week:
FULL SHARES:
French Breakfast Radishes
Sunshine Kabocha Winter Squash
White Satin Carrots
Fall Carrots
Gilfeather Turnips
Red Mustard
Broccoli
Winter Luxury Pie Pumpkin
Delicata Winter Squash
Leeks
HALF SHARES:
French Breakfast Radishes
Sunshine Kabocha Winter Squash
Fall Carrots
Gilfeather Turnip
Leeks
Broccoli
Winter Luxury Pie Pumpkin
CIDER SCALLOPED GILFEATHER TURNIPS
2 tablespoons flour
1 cup apple cider or juice
½ teaspoon salt
1/8 teaspoon nutmeg, ground
½ cup Jarlsberg cheese, shredded
1 cup milk
½ cup chicken broth
¼ teaspoon black pepper, ground
½ cup Vermont cheddar cheese, shredded
2 lbs. Gilfeather turnips, peeled and thinly sliced
Heat oven to 425 degrees F. Put oven rack in center position. Grease 10 x 2 round baking dish or an 8 x 10 rectangular baking dish; set aside. Place flour in a medium heavy saucepan; gradually add milk, whisking until smooth. Whisk in cider, broth, salt, pepper and nutmeg. Bring mixture to a boil over high heat, whisking constantly. Cook one minute more, remove from heat and set aside. Combine cheeses. Arrange half of the sliced turnips (slightly overlapping) in prepared baking dish. Sprinkle half of cheeses on half of the turnips. Arrange another layer of turnips on top of cheese. Pour cider mixture over turnips. Bake 25 minutes. Remove baking dish from oven. Using a metal spatula, press down on the turnips. Sprinkle with remaining cheese and return to oven. Bake until turnips are fork-tender and the top is crusted and lightly browned – about 20 minutes more. Let stand 20 minutes before serving.
~Matt and Heather and the Sparrow Arc Crew
In your box this week:
FULL SHARES:
French Breakfast Radishes
Sunshine Kabocha Winter Squash
White Satin Carrots
Fall Carrots
Gilfeather Turnips
Red Mustard
Broccoli
Winter Luxury Pie Pumpkin
Delicata Winter Squash
Leeks
HALF SHARES:
French Breakfast Radishes
Sunshine Kabocha Winter Squash
Fall Carrots
Gilfeather Turnip
Leeks
Broccoli
Winter Luxury Pie Pumpkin
CIDER SCALLOPED GILFEATHER TURNIPS
2 tablespoons flour
1 cup apple cider or juice
½ teaspoon salt
1/8 teaspoon nutmeg, ground
½ cup Jarlsberg cheese, shredded
1 cup milk
½ cup chicken broth
¼ teaspoon black pepper, ground
½ cup Vermont cheddar cheese, shredded
2 lbs. Gilfeather turnips, peeled and thinly sliced
Heat oven to 425 degrees F. Put oven rack in center position. Grease 10 x 2 round baking dish or an 8 x 10 rectangular baking dish; set aside. Place flour in a medium heavy saucepan; gradually add milk, whisking until smooth. Whisk in cider, broth, salt, pepper and nutmeg. Bring mixture to a boil over high heat, whisking constantly. Cook one minute more, remove from heat and set aside. Combine cheeses. Arrange half of the sliced turnips (slightly overlapping) in prepared baking dish. Sprinkle half of cheeses on half of the turnips. Arrange another layer of turnips on top of cheese. Pour cider mixture over turnips. Bake 25 minutes. Remove baking dish from oven. Using a metal spatula, press down on the turnips. Sprinkle with remaining cheese and return to oven. Bake until turnips are fork-tender and the top is crusted and lightly browned – about 20 minutes more. Let stand 20 minutes before serving.
~Matt and Heather and the Sparrow Arc Crew
Friday, September 23, 2011
CSA Newsletter 09.23.11
Welcome to the busiest weekend in Unity, Maine! The annual Common Ground Country Fair is happening and last year forty two thousand people came through our town. It’s a ‘celebration of rural living’, with farmers markets, livestock, organic food vendors, and so much more. If you have never been, it might be worth the trip for you some year. Our son, Maceo, loves to see the oxen and chickens and the demonstrations are great. This week we will start pulling the winter squash out of the fields and it’s a beautiful thing to see all that squash windrowed. This week’s box feels like the end of summer, enjoy!
In your box:
Full Shares:
Radishes
Potatoes
Summer Squash
Cucumbers
Pears
Greens
Tomatoes
Half Shares:
Greens
Radishes
Potatoes
Summer Squash
Cucumbers
Tomatoes
Pears
This is such a fun recipe, especially if you have children who are fans of the movie Also a tasty farewell to fresh summer produce items.
Ratatouille’s Ratatouille
As envisioned by Smitten Kitchen
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving
Preheat oven to 375 degrees F. Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube. On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit. Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.) Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them. Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.
~Matt and Heather and the Sparrow Arc Crew
In your box:
Full Shares:
Radishes
Potatoes
Summer Squash
Cucumbers
Pears
Greens
Tomatoes
Half Shares:
Greens
Radishes
Potatoes
Summer Squash
Cucumbers
Tomatoes
Pears
This is such a fun recipe, especially if you have children who are fans of the movie Also a tasty farewell to fresh summer produce items.
Ratatouille’s Ratatouille
As envisioned by Smitten Kitchen
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving
Preheat oven to 375 degrees F. Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube. On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit. Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.) Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them. Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.
~Matt and Heather and the Sparrow Arc Crew
Friday, September 16, 2011
CSA Newsletter 09.16.11
Brrr! It feels like fall out there and with a frost warning forecasted for this evening the crew is out stripping the peppers and eggplants. Amazing how the first frost always comes during the 2nd or 3rd week of September at the farm. Time to break out the flannel and wool
In your box this week:
Full Shares:
Arugula
Rainbow Chard
Red Beets
Green Beans
Scallions
Ailsa Craig Onions
Fushimi Peppers
Rainbow Carrots
Luscious Pears
Half Shares:
Arugula
Red Beets
Ailsa Craig Onions
Fushimi Peppers
Fairy Tale Eggplant
Rainbow Carrots
Luscious Pears
Note: The peppers are NOT hot!
Butterscotch and Black Pepper Carrots
Ingredients
• 2 1/2 tablespoons butter
• 2 1/2 tablespoons packed light brown sugar
• 1/4 teaspoon kosher salt
• 1 pound baby carrots, halved lengthwise
• 1 tablespoon freshly ground black pepper
Directions
In a medium skillet, heat the butter, sugar, and salt over medium-high heat, stirring until smooth. Add the carrots and toss to coat. Cover and reduce the heat to medium. Simmer for 15 minutes or until the carrots are tender and glazed. Top with black pepper.
Happy eating!
Matt and Heather and the Sparrow Arc Crew
In your box this week:
Full Shares:
Arugula
Rainbow Chard
Red Beets
Green Beans
Scallions
Ailsa Craig Onions
Fushimi Peppers
Rainbow Carrots
Luscious Pears
Half Shares:
Arugula
Red Beets
Ailsa Craig Onions
Fushimi Peppers
Fairy Tale Eggplant
Rainbow Carrots
Luscious Pears
Note: The peppers are NOT hot!
Butterscotch and Black Pepper Carrots
Ingredients
• 2 1/2 tablespoons butter
• 2 1/2 tablespoons packed light brown sugar
• 1/4 teaspoon kosher salt
• 1 pound baby carrots, halved lengthwise
• 1 tablespoon freshly ground black pepper
Directions
In a medium skillet, heat the butter, sugar, and salt over medium-high heat, stirring until smooth. Add the carrots and toss to coat. Cover and reduce the heat to medium. Simmer for 15 minutes or until the carrots are tender and glazed. Top with black pepper.
Happy eating!
Matt and Heather and the Sparrow Arc Crew
Friday, September 9, 2011
CSA Newsletter 09.9.11
Fall has crept into the forecast and we’re ready for the cooler temps. You’ll start seeing some fall crops this month like kales, Brussels sprouts, rutabagas, and winter squash; such rich flavors to work with. This is our favorite time of year on the farm. The fall in Maine is lovely. The orchard is loaded with pears and apples, ready for pressing and saucing, yum!
In your box this week:
Full Shares:
Yukon Gold Potato
Rainbow Chard
Petite Orange Carrot
French Breakfast Radish
Ailsa Craig Sweet Onion
Yuri Asian Pear
Basil
Fairy Tale Eggplant
Half Shares:
Yukon Gold Potato
Mesclun
Petite Orange Carrot
French Breakfast Radish
Cherry Tomatoes
Ailsa Craig Sweet Onions
Yuri Asian Pear
Pear Tart Tatin
Ingredients
All-purpose flour, for rolling
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
1/2 cup sugar
1 1/2 teaspoons cider vinegar
2 tablespoons unsalted butter
4-5 firm, ripe Yuri pears, each peeled, halved, cored, and cut into 6 wedges
Directions
Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use. In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat. Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.
~Matt and Heather and the Sparrow Arc Crew
In your box this week:
Full Shares:
Yukon Gold Potato
Rainbow Chard
Petite Orange Carrot
French Breakfast Radish
Ailsa Craig Sweet Onion
Yuri Asian Pear
Basil
Fairy Tale Eggplant
Half Shares:
Yukon Gold Potato
Mesclun
Petite Orange Carrot
French Breakfast Radish
Cherry Tomatoes
Ailsa Craig Sweet Onions
Yuri Asian Pear
Pear Tart Tatin
Ingredients
All-purpose flour, for rolling
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
1/2 cup sugar
1 1/2 teaspoons cider vinegar
2 tablespoons unsalted butter
4-5 firm, ripe Yuri pears, each peeled, halved, cored, and cut into 6 wedges
Directions
Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use. In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat. Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.
~Matt and Heather and the Sparrow Arc Crew
Friday, September 2, 2011
CSA Newsletter 09.2.11
What an exciting week with all the Irene coverage. Hope everyone fared well, nothing besides a little wind and rain here. Our carrots grew 4 inches overnight, thanks Irene! We are so thankful that nothing happened; a lot of farmers on the east coast (poor Vermont!) lost their crops last weekend. Enjoy the holiday weekend!
In your box this week:
Full Shares and Half Shares:
Yukon Gold Potatoes
Mesclun
Cherry Tomatoes
Green Beans
Leeks
Clapps Favorite Pear
Roasted Green Beans with Dill Vinaigrette
Ingredients
2 pounds fresh green beans, trimmed
1 tablespoon olive oil
½ teaspoon coarse salt
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon white sugar
1/2 teaspoon dried dill
1/2 teaspoon coarse-ground black pepper
Directions preheat oven to 450 degrees. Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat. Roast the green beans in the preheated oven until cooked through, about 20 minutes. Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.
Matt and Heather and the Sparrow Arc Crew
In your box this week:
Full Shares and Half Shares:
Yukon Gold Potatoes
Mesclun
Cherry Tomatoes
Green Beans
Leeks
Clapps Favorite Pear
Roasted Green Beans with Dill Vinaigrette
Ingredients
2 pounds fresh green beans, trimmed
1 tablespoon olive oil
½ teaspoon coarse salt
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon white sugar
1/2 teaspoon dried dill
1/2 teaspoon coarse-ground black pepper
Directions preheat oven to 450 degrees. Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat. Roast the green beans in the preheated oven until cooked through, about 20 minutes. Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.
Matt and Heather and the Sparrow Arc Crew
CSA Newsletter 08.26.11
Good Morning Everyone! We are very apprehensive about the possibility of hurricane Irene paying us a visit this weekend and are prepping the greenhouses for wind. Our wash up area is held under a large tent and will need to be taken down, so the crew is very busy at the moment. Hopefully Irene dies down before she gets here. Wishing you all the best, be safe!
In your box this week:
Full Shares:
Yukon Gold Potatoes
Mesclun
Beets
Arrowhead Cabbage
Cherry Tomatoes
Half Shares:
Yukon Gold Potatoes
Mesclun
Beets
Green Beans
Cherry Tomatoes
Ailsa Craig Onions
Beet Salad
Ingredients
4 bunches fresh small beets, stems removed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 tablespoon honey
2 tablespoons Dijon mustard
1 teaspoon dried thyme, crushed
1/2 cup vegetable oil
salt and pepper to taste
2 medium heads Belgian endive
1 pound spring lettuce mix
1 cup crumbled feta cheese
Directions
Preheat oven to 450 degrees. Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice. For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat. Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.
This salad is really good without the endive too!
~Matt and Heather and the Sparrow Arc Crew
In your box this week:
Full Shares:
Yukon Gold Potatoes
Mesclun
Beets
Arrowhead Cabbage
Cherry Tomatoes
Half Shares:
Yukon Gold Potatoes
Mesclun
Beets
Green Beans
Cherry Tomatoes
Ailsa Craig Onions
Beet Salad
Ingredients
4 bunches fresh small beets, stems removed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 tablespoon honey
2 tablespoons Dijon mustard
1 teaspoon dried thyme, crushed
1/2 cup vegetable oil
salt and pepper to taste
2 medium heads Belgian endive
1 pound spring lettuce mix
1 cup crumbled feta cheese
Directions
Preheat oven to 450 degrees. Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice. For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat. Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.
This salad is really good without the endive too!
~Matt and Heather and the Sparrow Arc Crew
Friday, August 19, 2011
CSA Newsletter 08.19.11
Walking around the farm this time of year is always a treat, there are so many delicious veggies to munch on. The apple and pear trees are also very heavy this year and the crew had their first taste of harvesting them this week, yummy crab apples. Hopefully the fruit looks good enough to include in your boxes, since we don’t spray the apples are usually very wormy, but the pears are excellent!
In your box this week:
Full Shares:
Irish Cobbler Potatoes
Mesclun
Mustard Braising Greens
Pickling Cucumbers
Ailsa Craig Onions
Green Filet Beans
Fennel
Cherry Tomato Mix
Half Shares:
Irish Cobbler Potatoes
Mesclun
Mustard Braising Greens
Boothby Blonde Cucumbers
Heirloom Tomatoes
Ailsa Craig Onions
Cabbage
Green Filet Beans
Creamy Braising Greens Soup
Ingredients
1 slice thick-cut bacon, diced
1 large onion, peeled and diced
1 large carrot, peeled and diced
2 cloves garlic, minced
1/2 pound sausage, dried chorizo or smoked sausage, diced
6 medium potatoes, peeled and diced
7 1/2 cups reduced-sodium chicken broth
2 1/2 cups mixed braising greens, such as kale, Swiss chard, mustard greens and dandelion greens, thoroughly washed, stems removed, and cut into very fine strips
1/2 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon hot sauce (optional)
Coarsely ground black pepper
Sauté bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving drippings in pan. Crumble bacon when cool. Add onion and carrot to pan; cook over medium heat until soft and translucent, stirring occasionally. Add garlic and sausage; cook, stirring frequently, until sausage is lightly browned, 5 to 8 minutes. Add potatoes and broth; stir to combine. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes. Add greens, cream and salt and continue to simmer until soup is thoroughly heated, about 5 minutes. Add hot sauce, if using, and black pepper to taste.
This is one of our favorite recipes and if you’re a vegetarian it’s just as good without the meats. Enjoy!
Matt and Heather and the Sparrow Arc Crew
In your box this week:
Full Shares:
Irish Cobbler Potatoes
Mesclun
Mustard Braising Greens
Pickling Cucumbers
Ailsa Craig Onions
Green Filet Beans
Fennel
Cherry Tomato Mix
Half Shares:
Irish Cobbler Potatoes
Mesclun
Mustard Braising Greens
Boothby Blonde Cucumbers
Heirloom Tomatoes
Ailsa Craig Onions
Cabbage
Green Filet Beans
Creamy Braising Greens Soup
Ingredients
1 slice thick-cut bacon, diced
1 large onion, peeled and diced
1 large carrot, peeled and diced
2 cloves garlic, minced
1/2 pound sausage, dried chorizo or smoked sausage, diced
6 medium potatoes, peeled and diced
7 1/2 cups reduced-sodium chicken broth
2 1/2 cups mixed braising greens, such as kale, Swiss chard, mustard greens and dandelion greens, thoroughly washed, stems removed, and cut into very fine strips
1/2 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon hot sauce (optional)
Coarsely ground black pepper
Sauté bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving drippings in pan. Crumble bacon when cool. Add onion and carrot to pan; cook over medium heat until soft and translucent, stirring occasionally. Add garlic and sausage; cook, stirring frequently, until sausage is lightly browned, 5 to 8 minutes. Add potatoes and broth; stir to combine. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes. Add greens, cream and salt and continue to simmer until soup is thoroughly heated, about 5 minutes. Add hot sauce, if using, and black pepper to taste.
This is one of our favorite recipes and if you’re a vegetarian it’s just as good without the meats. Enjoy!
Matt and Heather and the Sparrow Arc Crew
Friday, August 12, 2011
CSA Newsletter 08.12.11
At this point in the season, there’s a great rhythm going on in the fields and we are able to sit back and enjoy the process as a whole. The kitchen is full of veggies to be processed and put up. Maybe some of you are doing the same?! Our baby girl will be starting foods this winter and there will be peas, green beans, and summer squash ready for her to try. Pickles are always in demand around here too and if you have never made them you can always start with a simple refrigerator recipe. Being able to enjoy the harvest during the cold months is always such a treat.
In your box this week:
Full Shares
Heirloom Tomatoes
Potatoes
Scallions
Mesclun
Wild Arugula
Boothby Blonde Cucumber
Summer Squash
Rainbow Chard
Half Shares
Cherry Tomatoes
Potatoes
Scallions
Mesclun
Wild Arugula
Rainbow Chard
Swiss Chard with Parmesan and Lemon
Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
2 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
Directions
1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
~Matt and Heather
In your box this week:
Full Shares
Heirloom Tomatoes
Potatoes
Scallions
Mesclun
Wild Arugula
Boothby Blonde Cucumber
Summer Squash
Rainbow Chard
Half Shares
Cherry Tomatoes
Potatoes
Scallions
Mesclun
Wild Arugula
Rainbow Chard
Swiss Chard with Parmesan and Lemon
Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
2 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
Directions
1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
~Matt and Heather
CSA Newsletter 08.05.11
Another lovely week here on the farm and the rain keeps falling. August and September are my favorite months to eat on the farm, since July is usually too hot I’m glad to see it go. We lost one of our core crew members this week, due to family illness, and will be losing three more once school starts. The crew this year has been amazing and once again the farm season is flying by!
In your box this week:
Full Shares:
-Mesclun
-Arugula
-Frisee
-Golden Beets
-Ailsa Craig Onions
-Summer Squash
-Scallions
-Arrowhead Cabbage
-French Breakfast Radishes
Half Shares
-Mesclun
-Arugula
-Ailsa Craig Onions
-Green Filet Beans
-Summer Squash
-Scallions
-Arrowhead Cabbage
-French Breakfast Radishes
Roasted Stuffed Onions
• 10 medium red and yellow onions (4 lb)
• 1 lb sliced bacon, cut crosswise into 1-inch-wide pieces
• 3 celery ribs, cut crosswise into 1/2-inch-thick slices
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 garlic cloves, minced
• 15 oz baby spinach, trimmed and coarsely chopped (14 cups)
• 1 (9-inch) round loaf country-style bread (1 1/4 lb), cut into 1/2-inch cubes (10 cups), lightly toasted
• 2 cups salted roasted cashews (10 oz), coarsely chopped
• 1 stick (1/2 cup) unsalted butter, melted
• 1 1/4 chicken or vegetable stock
Preparation
Make onion shells:
Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don't worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.
Make stuffing:
Coarsely chop enough scooped-out onion to measure 3 cups.
Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.
Add chopped onion, celery, salt, and pepper to skillet and sauté over moderately high heat, stirring, until vegetables are softened, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.
Roast onions:
Preheat oven to 425°F.
Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2cup water and cover pan tightly with foil. Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.
Stuff and bake onions:
Reduce oven temperature to 350°F.
Transfer shells to a work surface and pour off water in pan. Fill shells with stuffing, mounding it, and return to pan. Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock. Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes.
~Matt and Heather and the Sparrow Arc Crew
In your box this week:
Full Shares:
-Mesclun
-Arugula
-Frisee
-Golden Beets
-Ailsa Craig Onions
-Summer Squash
-Scallions
-Arrowhead Cabbage
-French Breakfast Radishes
Half Shares
-Mesclun
-Arugula
-Ailsa Craig Onions
-Green Filet Beans
-Summer Squash
-Scallions
-Arrowhead Cabbage
-French Breakfast Radishes
Roasted Stuffed Onions
• 10 medium red and yellow onions (4 lb)
• 1 lb sliced bacon, cut crosswise into 1-inch-wide pieces
• 3 celery ribs, cut crosswise into 1/2-inch-thick slices
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 garlic cloves, minced
• 15 oz baby spinach, trimmed and coarsely chopped (14 cups)
• 1 (9-inch) round loaf country-style bread (1 1/4 lb), cut into 1/2-inch cubes (10 cups), lightly toasted
• 2 cups salted roasted cashews (10 oz), coarsely chopped
• 1 stick (1/2 cup) unsalted butter, melted
• 1 1/4 chicken or vegetable stock
Preparation
Make onion shells:
Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don't worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.
Make stuffing:
Coarsely chop enough scooped-out onion to measure 3 cups.
Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.
Add chopped onion, celery, salt, and pepper to skillet and sauté over moderately high heat, stirring, until vegetables are softened, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.
Roast onions:
Preheat oven to 425°F.
Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2cup water and cover pan tightly with foil. Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.
Stuff and bake onions:
Reduce oven temperature to 350°F.
Transfer shells to a work surface and pour off water in pan. Fill shells with stuffing, mounding it, and return to pan. Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock. Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes.
~Matt and Heather and the Sparrow Arc Crew
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