Turkeys
Our turkeys have just been moved out to the pasture this week. They have a new home this year, a re-purposed hay wagon that we have dubbed “the tur-caboose”. Our turkeys are raised in a day range system, which differs from the broiler chickens, and is similar to how we manage the laying hens. Turkeys are free to roam around their fenced area, and have a sheltered home to sleep in at night. We encourage everyone to visit them, they are a short walk up the hill. We are accepting turkey orders now, and as always, the sooner you order, the more likely you will get your preferred size bird. Turkey pick up this year is Sunday November 24th. Seems far away, but it’s less than 3 months.
How to roast & peel red peppers
Roasted red peppers are used in many recipes and are very useful to have around. To make them, I use the broiler. Broil peppers, turning them with tongs so they are charred on all sides. Remove from oven and put in a paper bag, or glass bowl with tight fitting lid. The steam will loosen the skins after about 10-15 minutes. Pull off the skin with your hands. Be careful, they may still be hot! Now they are ready for use in your recipe. -Aaron
Vegetables
Celery Potatoes Cucumbers or squash Peppers Lettuce Tomatoes Onions
Herbs
Upper Garden: Mint, Oregano, Sage, Thyme, Chives, Garlic Chives, Tarragon, Hyssop, Catnip , Winter savory, Lovage, lemon balm
Lower Garden: Parsley, Marjoram, Cilantro, Dill, Summer Savory, cutting celery, Borage, Basil
Flowers Nasturtium, Snap Dragon, Shasta Daisy, Dahlia, Sunflower, Amaranth, Dyer’s Coreopsis, Echinacea, Nigella, Zinnia
Tomato and red pepper tart
yeasted tart dough (recipe follows)
3 garlic cloves, minced
2 red onions, finely diced
1/8 tsp saffron (optional)
3 tbsp olive oil
1/4 tsp anise seed (opt.)
1 1/2 lbs tomatoes
2 tbsp chopped basil
3 large red peppers
16 Nicoise or 8 Kalamata olives
Make dough and set aside to rise. Cook onions in the oil over medium heat until soft, about 12 minutes. While they’re cooking, peel, seed and chop tomatoes. Roast the peppers. Set aside 2/3 of 1 pepper, finely chop the rest. Add garlic, tomatoes, and diced peppers to onions, crumble the saffron and anise into the mixture, season with 1/2 tsp salt. Cook 30 minutes, stirring occasionally. It should be quite thick. Add basil leaves and additional salt if needed. Heat oven to 400. Roll out dough and drape over 10 inch tart pan or pie dish. Trim and crimp dough. Add filling. Cut reserved pepper into narrow strips and make a lattice design over the top. Place halved olives in the squares. Bake 35 minutes. Remove, brush crust with olive oil.
Yeasted tart dough
2 tsp active dry yeast
1 egg, beaten slightly
1/2 tsp sugar
1/2 tsp salt
1/2 cup warm water
1 3/4 cups flour, as needed
3 tbsp olive oil
Dissolve yeast and sugar in water, let stand until bubbly, about 10 minutes. Add oil, egg, and salt, stir in flour. When dough is too stiff to stir, turn onto the counter, knead until smooth adding more flour if necessary. Rise in an oiled bowl until doubled, about 45 minutes. Turn out, roll into a thin circle and line a tart or pie pan or make a free form galette. from Vegetarian cooking for everyone by Deborah Madison
Roasted red pepper soup with polenta croutons
2 1/2 tbsp olive oil
1 onion, chopped
1 small potato, peeled, thinly sliced
2 garlic cloves
1 bay leaf
1 tbsp marjoram
1 tbsp tomato paste
3-4 large red peppers, roasted, peeled
1 tsp sweet paprika
salt and pepper
1 qt water or stock
balsamic vinegar to taste
Crisp polenta croutons (recipe follows) or regular bread croutons
Heat the oil in a soup pot and add onion, potato, garlic, bay leaf, and marjoram. Saute over high heat until potato and onion begin to brown, about 12 minutes. Add tomato paste, cook for 1 minute. Add peppers, paprika, 1 tsp salt. Pour in water or stock and scrape bottom of pot. Bring to a boil, lower heat and simmer partially covered 25 minutes. Remove bay leaf, blend soup until smooth. Add salt and pepper if needed, then add a teaspoon or so of vinegar. Serve with croutons and chopped marjoram.
Crisp polenta croutons
2 cups cornmeal
1 1/2 tsp salt
Bring 6 cups water to boil. Add salt, gradually add cornmeal while stirring to prevent lumps. Lower heat and cook for 30 to 45 minutes, stirring often. When done, pour into a sheet pan, spread to an even thickness, and cool. Once firm, cube the polenta. Heat an inch of oil in a skillet until hot. Add several cubes, frying until crisp. Remove to paper towels and sprinkle with salt.