Farm-to-table Brunch Recap

Important Dates and Announcements:

October 1st is DeLaney's last WIC and shareholder workday.  That means if you are waiting until the last minute to fulfill your work hours, its on October 1st!

October 6th is our last Harvest and Pick-up day for our shareholders.  Don't put away your canner and preserving kits away just yet.  

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DeLaney Community Farm had quite a wonderful event this past Sunday.  Our first farm to table meal was served on site and catered by Snooze Eatery using all that they could from the fields.  With breakfast tacos on the brain, the Snooze boys used our veggies for salsa, diced up taco filling, an eggplant spread, two different salads and a side of grilled potatoes.   

There was much prep to serve upwards to 70 hungry folks.  A fellow farmer and I had to step up and fill in as sous chefs in order to accommodate the growing crowd!

Green onion for garnish.

Almost ready for the line to be served.

Fresh garden salsa, yum! 

 Folks are showing up to see where the smell is coming from.

 Guests waiting in line to get served a plate full.

Loading those plates up!

Although the eggs were not from the farm, the chives were!

 Looks too good to eat.

 Aaron from Snooze in the zone!

 Admiring the artform.

Could not have been a more beautiful day on the farm.  Folks sat in our picnic benches or...

 ...brought blankets to perch on!

Thanks to everyone who made this event possible and to all of those who showed up and had a great time!

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Butternut and Acorn Squash Soup

Ingredients: 

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 tablespoons butter
1/4 cup chopped sweet onion
1 quart chicken broth
1/3 cup packed brown sugar
1 (8 ounce) package cream cheese, softened
1/2 teaspoon ground black pepper
ground cinnamon to taste (optional)
fresh parsley, for garnish

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
Melt the butter in a skillet over medium heat, and saute the onion until tender.
In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Daikon Fettucine with Tomato-Basil Sauce

Ingredients:

1 pound daikon
1 can (14 1/2 ounces) plum tomatoes
3 tablespoons extra-virgin olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
Salt and freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese, for serving (optional)

Preparation:

Using a swivel-blade vegetable peeler, remove outer skin of the daikon and discard. Continue peeling down the length of the daikon, creating long ribbons that look like fettucine noodles. Place daikon noodles in a large bowl and cover with salted water; let soak 15 to 20 minutes.
Meanwhile, drain tomatoes, reserving half the juice in a medium bowl. Squeeze tomatoes with your hands into the bowl of reserved juice; mash to combine. You should have about 2 cups.
In a medium heavy-bottomed saucepan, heat oil over medium-high heat. Add onions and garlic; cook until softened, about 3 minutes. Add tomatoes and salt. Bring to a boil and cook, stirring often, until sauce is thick, 10 to 15 minutes. Season with salt and pepper.
Drain daikon noodles and dry them using a kitchen towel. Gently add noodles to sauce; reduce heat to medium. Cook until noodles are just heated through, about 1 minute. Divide among 3 or 4 serving plates; serve immediately, with cheese, if desired.

DeLaney