Paisley Farm CSA blog

With the shares in full swing, we hope you are cooking these goodies in the classic ways (olive oil and a skillet do simple wonders) but we also love to hear about bigger recipes that really let the local foods shine. Our vegetables love to be treated well. 

Here is a recipe from Amy, a member at the MEX location. Thank you for sharing! 

Risotto di Zucchini

INGREDIENTS

7 cups chicken stock

6 tablespoon butter

3 tablespoons extra-virgin olive oil

1 small onion, chopped

2 cups Arborio rice

3 medium zucchini, diced into 1-inch pieces

¼ cup parsley

freshly ground black pepper to taste

DIRECTIONS

Bring chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.

Melt half the butter and the oil in a large, heavy bottomed stock pot over medium heat. Add zucchini and cook for about 8-10 minutes, until golden but not brown.  Sprinkle with salt and pepper to taste as it cooks.  Remove, cover and set aside zucchini.

Add remaining butter to the pot and stir in onions.  Cook for 5 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted and it starts to stick to the bottom and sides of the pot. As soon as the rice starts to stick, pour one ladle of the simmering stock into the pot, stirring continuously.  When the liquid is absorbed, pour another ladle full into the pot.  Continue pouring the stock by the ladle until the rice has absorbed it all.  You might have some stock left over, or you may need to supplement it with hot water.

When finished (you will be able to tell by the texture of the rice), turn off the heat and stir in parsley, then zucchini.  Serve immediately.

It’s Week Three!

An exciting box this week is coming to you…complete with the maple syrup talked about last week. The box contains:

Maple Syrup

Apples… organic & local

Mesclun mix greens from the Green House

Red Beets

Eggs

Potatoes…chippowa or russet

Onions

Carrots

Red or Black beans 

and more local delicious Cheese!

Of course, menu ideas are still bouncing along with hashes and poached eggs. Stuffed onions and beet soups keep you warm, and who says salads disappear in the winter? The greens are a perfect way to keep raw foods in your diet during this season. The carrots I have been trimming of the woody core (compost it!) and turning into a sesame and carrot slaw of sorts or stuffing grated carrots into sandwiches. 

Getting the Local Harvest newsletter, this past week I noticed a great winter recipe from a close neighbor of ours here in upstate New York. Though being on the other side of the Hudson, New Paltz is a fun little town, with plenty of local eaters as well. 

Thank you Local Harvest Newsletter ! 

Cheese and Potato Tart

This tart recipe was shared with us by Agnes Devereux of The Village TeaRoom Restaurant and Bake Shop in New Paltz, NY.

It’s delicious winter food — dense with potatoes and heavy with cream and cheese. The original recipe calls for Toussaint cheese, a raw milk cheese The TeaRoom gets from Sproutcreek Farm in Poughkeepsie, NY. Cheddar or another semi-soft cheese may be substituted. Serve with an escarole salad or other bitter greens.

For the crust:
One recipe of your favorite pie, tart, or pate brisée crust for a 8″ spring form pan

Serves 4

For the filling:

• 1 ¼ lbs Yukon Gold potatoes, peeled and thinly sliced
• 1 ¼ c. whole milk (no ultra pasteurized)
• 1 c. heavy cream (no ultra pasteurized))
• 2 sprigs thyme
• 2 cloves garlic, peeled and lightly crushed
• Salt
• Pepper
• 1 T. butter
• 1 medium onion, diced into ½” pieces
• 1 egg
• ¼ teaspoon nutmeg
• 8 oz. Toussaint cheese, crust removed and grated or cut into ¼” thick slices, OR 8 oz. grated cheddar or cheese of your choice

Line the spring form pan with refrigerated crust and chill for 30 minutes. Bake at 375 degrees until cooked but not browned, 15 – 20 minutes. Turn the oven down to 350.

Combine potatoes with 1 c. of the milk, cream, 1 sprig thyme and 1 garlic clove. Season with salt and pepper and bring to a gentle boil. Lower heat and simmer for 10 minutes or until potatoes are tender. Discard thyme and garlic and let potatoes cool in the liquid.

Warm the butter in a pan over medium to low heat and add the onions, remaining thyme, garlic and salt and pepper until the onions are translucent and tender, about 15-20 minutes. Remove from heat, discard thyme and garlic and set aside to cool.

Drain the potatoes, straining the milk and cream into a liquid measuring cup. If necessary, add extra milk to equal 1 ¼ c. liquid. In a bowl whisk together the egg and a pinch of nutmeg and then add the milk and cream mixture. Season with salt and pepper and whisk to combine.

Scatter ½ the onions, half the potatoes and ½ the cheese in the baked tart shell. Then add make a second layer with the remaining onions and potatoes. Top with the remaining cheese. Pour the milk/egg mixture over the filling and cover with foil. Make sure foil is tented and not touching the surface of the tart.

Bake for about 45 minutes, remove foil and bake a further 15 minutes. Let cool for 30 -60 minutes before serving.