Monday, September 14, 2009

Thank you and our Harvest

I wanted to give a public word of deep thanks from the heart to our outstanding apprentices, Anders, Mary, and their son, Noah. Of the many projects handed over to them, you can see that the bread oven was an amazing accomplishment! We've had some delicious pizza already. What is most uncanny is that the majority of the materials were donated (beer bottles, sand, etc.) or dug up (our infamous Copley clay!). Again, thank you for all, dear friends.

In your baskets this week:
Choose from a large head of broccoli or cauliflower
2 pounds of freshly dug potatoes
Large green bell peppers
A variety of greens (Mustard, Arugula, Spinach, Mizuna, Jericho, etc.)
A bunch of collards

Semi-hot hungarian peppers (great to add to scrambled eggs!)
In the bounty area: tomatoes, runner beans, basil, and more.

Look for our special goat cheese this week: Garlic Dill and Sweet Onion Sage.

Cauliflower and Potato Tian
(Serves 3-4)
1 medium cauliflower, separated into small florets (6 cups florets)
3 medium potatoes, quartered lengthwise and sliced ¼ inch thick
4 garlic cloves, finely chopped
¼ cup finely chopped parsley
1 tablespoon finely chopped fresh basil, or ½ teaspoon dried
¼ cup olive oil
¼ cup dry white wine or vegetable stock
¼ cup water
¼ teaspoon salt
Generous seasoning w/ freshly ground pepper

The Topping
2 slices homemade-style white bread
1 tablespoon olive oil
¼ cup grated Parmesan cheese

1. Preheat oven to 400 degrees
2. In a large bowl combine the cauliflower, potatoes, garlic, parsley, and basil.
3. In a small bowl beat together the olive oil, wine, water, salt, and pepper. Pour it on the vegetables and toss thoroughly to evenly coat them. Scrape this mixture into a 2 ½ quart shallow ovenproof casserole. Cover with foil. Bake 45 minutes.
4. Meanwhile make the topping by placing the bread in a food processor or blender and processing to make fresh bread crumbs. Pour them into a bowl, then drizzle on the tablespoon of olive oil. Toss thoroughly to distribute the oil.

5. After the casserole has cooked for 45 minutes, remove it from the oven and discard the foil. Sprinkle on the Parmesan cheese, then distribute the bread crumbs all over the top. Bake 15 more minutes, or until golden brown.

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