Tuesday, August 31, 2010

Re: CSA Week 13

Hi CSA folks,

Progress has been made in many aspects of life here over the last month. One of the most exciting developments is the completion of our pond and the addition of a fantastic rope swing.  We are happily splashing away this week's heatwave, and we thank our brave woofer Zach for risking his life to set it up for our collective fun.

In kitchen news, we have a brand new (well, new for us) dough sheeter.  We got it to make the cracker making process less of a hassle—instead of running each cracker individually through a roller, it will hopefully allow us to roll out entire sheets of dough which we can cut into sesame cumin crackerbread.  This machine, which had faithfully served a now closed doughnut shop in Barre, VT for the past sixteen years, is a sight to behold.  When in use, the conveyor belts on either side of the central roller span about twelve feet.  When "stored away", the belts fold up into an 8 foot tall X that somehow resembles a bird of prey about to attack its dinner.  Folks at the Friday pick up got to sample the first experiment- perfectly poofed fresh pita bread, and we are making them again for today's bread share and tonight's farmer's table dinner at the Wilburton Inn (this week's culinary theme is Middle Eastern).

Out in the field we've been busy seeding, planting and mulching. The kids are back in school, but our season continues… 2 more months of CSA to look forward to together. 


Bonnie and Oliver Levis


1 eggplant
1/2 c. olive oil
1 c. diced celery
1 lg. onion, sliced
1 (8 oz.) can tomato sauce (or stewed fresh tomatoes)
1/4 c. red wine vinegar
1 tbsp. sugar
2 tbsp. drained capers
1/2 tsp. salt
2 dashes black pepper
1 c. pitted black olives, cut in slivers

Wash eggplant, cut into 1/2 inch cubes. In hot oil in a large skillet, saute eggplant until tender and golden brown. Remove eggplant and set aside.

In hot oil, saute onions and celery until tender, 5 minutes. Return eggplant to skillet. Stir in tomato sauce, bring to boil. Reduce heat and simmer covered for 15 minutes. Add sugar, vinegar, capers, salt, pepper and olives. Simmer covered 15 minutes, stirring occasionally. Refrigerate covered eggplant mixture overnight.

 our new pita factory, and our new pond.

1547 Main st. Manchester Ctr, VT 05255
802 384 1400

Monday, August 2, 2010

CSA Week 9

Hello CSA friends

We looked at the calendar and found out some interesting news---  it's already august? Weeks go by in a blur.  Being completely exhausted and motivated at the same time is a feeling that tends to afflict farmers during the mid season.  We can't keep up with our punch lists but somehow we keep plowing through and getting stuff done. We've been sifting through garlic, weeds, dishes; dealing with incoming woofers, dealing with children's incoming molars, lost phones and tools, digging our pond, swimming in our half full pond, seeding and transplanting, making soooo many goldburgers, getting back to the construction of our greenhouse that never got finished this spring and inventing new food products (try our apfelmoose—authentic Austrian applesauce made by our new authentic Austrian wwoofer, Caroline). 

Another new project for this season is Farm Table at the Wilburton Inn.  We cook an enormous gourmet dinner from our produce and schlep it to the inn where guests eat on the beautiful terrace over the Battenkill valley.  It's every Tuesday from 7 pm and costs $18 per person.  Sangria too!! Call the inn at 802-362-2500 to make a reservation.  And bring the kids along- they can run around with Guv, Eden and Talula while you eat.  We'll also be at the Hildene craft fair this weekend slingin' goldburgers and other farm treats.

And here are two of our favorite new recipes for two of our favorite underappreciated vegetables: kale & kohlrabi.

Nachos Redeemed:

Layer chopped kale (large ribs removed) with tortilla chips, black olives and shredded cheese on a baking sheet. Make sure all layers are mixed up so that all ingredients get a little cheesy. Bake at 350 until cheese is melted and kale has crisped.  Top with salsa (make your own or buy it from us) and sour cream (make it fancier by mixing in finely chopped scallions). 

…Viva la Kale!

Kale and kohlrabi slaw: a hit from last Tuesday's farm table at the Wilburton

-1 bunch kale finely chopped

-1 bunch parsley finely chopped

-4 small kohlrabi peeled and slivered

-a couple of sweet, crisp apples diced smallish

-1/2 cup toasted walnuts

Combine all ingredients and add olive oil, balsamic vinegar, salt and pepper to taste. This dish can be easily converted into a pilaf by tossing in cooled wild rice.


Be Healthy and Happy!

Bonnie and Oliver Levis

1547 Main st. Manchester Ctr, VT 05255
802 384 1400