Friday, November 18, 2016
Monday, October 3, 2016
As the Garden of Eat’n CSA 2016 season comes to an end we would like to thank you all for being a part ofour bountiful harvest this year. We all hope you enjoyed the vegetables and look forward to seeing you all next year. We are happy with how the vegetables produced even with the rough year without rain.
Monday’s last pick up day is on October 10th.
Wednesday’s last pick up day is on October 12th.
Friday’s last pick up day is on October 14th.
Saturday’s last pick up day is on October 15th.
We will be having a Thanksgiving pick up for all of our members from November 18-24, 2016. You are welcome to come on any of those days and any time of day. Your Thanksgiving produce shares will be in bags so we ask that you return both your bins by November 24 to avoid charges. If possible please return both bins before then so we can clean and properly prepare them for storage before the cold weather. There is a sign upsheet by white board if you would like us to either email, call or text you to remind you when it gets closer for Thanksgiving pick up. We hope that you all have a healthy and happy holiday season. We hope to see you all next year.
The Rothe Family
Monday, July 11, 2016
Friday, July 8, 2016
Trumpet Pasta with Swiss Chard, Sausage & Chanterelles
12 ounces Sfoglini trumpet pasta, or other favorite pasta shape
1 bunch Swiss chard
2 links Italian sausage
1 shallot, minced
2 whole cloves garlic, minced
6 ounces chanterelle mushrooms
Sea salt and freshly ground pepper
1/4 cup dry white wine
1/2 cup chicken stock
1/2 cup grated Parmesan, plus more for serving
Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook for 5 to 8 minutes, or until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
While waiting for the water to boil and the pasta to cook, prepare the sauce. Remove the tough center ribs from the leaves of Swiss chard and finely chop. Stack the leaves on top of each other and slice into bite-sized pieces.
Heat a large skillet over medium-high heat. Remove the sausages from their casings and add to the pan. Cook the sausage, breaking it into chunks with a wooden spoon, until brown and cooked through, about 8 minutes. Using a slotted spoon, transfer the cooked sausage to a plate lined with a paper towel.
In the same pan over medium-high heat, add the shallot and garlic. Cook until the shallot is translucent, stirring constantly, about 1 minute. Add the Swiss chard stems and sauté, stirring frequently, until beginning to soften, about 3 minutes. Season with salt and pepper. Add the mushrooms, and cook until beginning to brown, 3 to 4 minutes. Season with salt and pepper.
Pour the white wine into the pan and simmer until the wine has nearly evaporated, about 1 minute. Add the chicken stock and simmer until nearly evaporated, 2 to 3 minutes. Add in the Swiss chard and cook until beginning to wilt, about 3 minutes. Season again with salt and pepper. Remove from the heat and cover.
Combine the cooked pasta, the Swiss chard-mushroom mixture, and the sausage in the pasta pot. Add the reserved 1/2 cup pasta water and the Parmesan cheese, stirring to combine.
Serve the pasta in shallow bowls with additional grated Parmesan