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Stone Hollow Farmstead is an artisan farm located in Harpersville, Alabama.  Stone Hollow produces dairy and creamery products, along with canned goods, eggs, fresh flowers, herbs, skin care, and more.

Tuesday Table

AUTUMN 2018, WEEK 7

Michael Celozzi

 Hen Egg Share /  Stone Hollow Farmstead

Hen Egg Share / Stone Hollow Farmstead

 Flower Share /  Stone Hollow Farmstead

Flower Share / Stone Hollow Farmstead

What's In The Bag

A Complete List of Contents of the CSA Share Weekly

From Friends

 Squash Blossoms & Buttermilk /  Stone Hollow Farmstead

Squash Blossoms & Buttermilk / Stone Hollow Farmstead

  • Local Tomatoes / Birmingham, Alabama

  • Shiitake Mushrooms / Grandview Farms - Montevallo, Alabama

  • Pink Potatoes / Habersham Farms - Mentone, Alabama

  • Pears

  • Rattlesnake Beans

From Stone Hollow

  • Yellow Crookneck Squash

  • Mixed Squash

  • Yard Long Beans

  • Squash Blossoms

  • Buttermilk

  • Cow’s Milk Yogurt

Milk Share

  • Cow’s Milk  / Stone Hollow Farmstead

Cheese and/or Yogurt

  • Smoked Cheddar / Traditional Delights

  • Blend of Cheddar & Gruyere / Karst

 Pears

Pears


 Shiitake Mushrooms

Shiitake Mushrooms

Deep Fried Squash Blossoms Recipe

Michael Celozzi

Deep Fried Squash Blossoms

Recipe by Deborah Stone

Yield: 10-12 blossoms

Stuffing

Really this could be any of your favorite stuffings right down to turkey and dressing stuffing. Last night I used fresh mashed potatoes and Conecuh sausage. 

This recipe will leave you with extra mashed potatoes to make potato cakes with for breakfast!

Conecuh Sausage (optional)

  1. Grill or sauté in cast iron skillet until fine.

  2. Cover 2 pounds of your favorite potato with cold salted water; simmer 45 minutes. 

  3. Drain, peel and mash with 1/2 stick butter. Add 1/2 - 3/4 cup milk if potatoes are to dry. 

  4. Add chopped conecuh sausage to your liking. I used 1/2 cup. (optional)

  5. Add salt and pepper to taste.

  6. Mash until smooth and fluffy.

Batter 

  • 1 cup McEwen yellow or white cornmeal

  • 1/2 cup all-purpose flour

  • 1 teaspoon sea salt

  • 1 1/2 - 2 cups buttermilk

  • 2 large eggs

In a mixing bowl add the cornmeal, flour, salt, eggs and buttermilk. Mix well with a spoon. If batter is to thick add a bit more milk or a few dashes of water until you get a think creamy consistency. 

Stuffing The Blossoms

Gently open the squash blossom while cradling it in the curve of your thumb and forefinger. With a small spoon begin to fill the blossom. The stuffing should be thick enough to stay with no running. Pull the flower petals up and around the stuffing closing the blossom at the top. 

Deep Frying 

  1. Add oil ( about 2 inches deep)to a well seasoned cast iron skillet.  

  2. Heat oil (I chose safflower).

  3. Once hot, add 2-3 blossoms at a time. Flip over once browned. Don’t walk away as they brown up quickly. 

  4. Drain deep fried blossoms onto a paper towel and enjoy while hot. 


If you don’t like sausage you might want to make a dipping sauce. Stone Hollow Goat Cheese whipped with a dollop of Greek yogurt and seasoned with garlic and dill would be my suggestion.

AUTUMN 2018, WEEK 6

Michael Celozzi

 Chile de Agua Peppers /  Stone Hollow Farmstead

Chile de Agua Peppers / Stone Hollow Farmstead

 Crookneck Squash /  Stone Hollow Farmstead

Crookneck Squash / Stone Hollow Farmstead

What's In The Bag

A Complete List of Contents of the CSA Share Weekly

From Friends

 Salad Mix & Poppy Seed Dressing /  Stone Hollow Farmstead

Salad Mix & Poppy Seed Dressing / Stone Hollow Farmstead

  • Okra / Jerry Gladden - Ashville, Alabama

  • Zucchini / Belle Meadow - Tuscaloosa, Alabama

  • Varied Sweet Bell Peppers / Hamm Farm - Hanceville, Alabama

  • Decorative White Acorn Squash / Kentucky / A Little Taste of Fall

  • Green Bishop Crown Peppers / Mt. Laurel Farm - Mt. Laurel, Alabama / Mild Heat

From Stone Hollow

 Sweet Bell Peppers  / Hamm Farm

Sweet Bell Peppers / Hamm Farm

  • Yellow Crookneck Squash

  • Chile de Agua Peppers

  • Basil & Parsley Bundle

  • Yard Long Beans

  • Cherry Tomatoes

  • Poppyseed Dressing 

  • Arugula & Wasabi Mix Greens

  • Elegance Mix

  • Basil & Chive Pesto - Basil, Parmesan, Sunflower Oil, Pecans, Chives, Lemon, Salt, Garlic

  • Herbs de Provence Marinated Goat Cheese

Milk Share

  • Stone Hollow Farmstead /Harpersville, Alabama

Cheese and/or Yogurt

  • Coppinger / Sequatchie Cove

  • Red Hills Cheddar / Wright Dairy

 Sweet Bell Peppers /  Hamm Farm

Sweet Bell Peppers / Hamm Farm


Recipes

Recipes We Love From People We Trust

Skillet Zucchini and Yellow Squash

Tortellini with Pesto and Cherry Tomatoes

Peperonata (Sweet Bell Peppers With Olive Oil, Onion, and Tomatoes) Recipe

Basil Baked Salmon with Cherry Tomato Salad

Baked Parmesan Zucchini

Yellow Squash with Lemon, Parsley and Parmigiano

Thai Chicken with Basil

Crookneck Squash Frittata

Lemon & Basil Martini

Raw and Charred Zucchini Salad 

Wilted Greens With Bacon



Wilting Greens versus Salad Greens

Continuing with the theme we discussed a couple of weeks ago – the agricultural Shoulder Season – we’re fortunate to see another great example this week in the varieties of greens available. At this time of year, we still see many of the salad greens that were abundant in the summer months but we are also beginning to see the stronger, hardier greens that really stand out in the fall.  As with most produce, these two types of greens can be enjoyed in a number of ways.

The Elegance Mix in today’s share contains a blend of those fall favorites like mustard greens. Many of our regulars are familiar with the sharp flavor of these dark leafy greens that are so rich in potassium. Come November, we’ll be braising those tougher leaves with some fatback or a little slab of bacon, coaxing out flavor along with a healthy dose of potlikker. These early greens though are more tender than the ones that will follow in the cooler month which means we can treat them more delicately in the kitchen.  They don’t need a braise so much as a little warmth to make them sing.

Chef Anne Quatrano of Bacchanalia and Abbatoir in Atlanta was raised on such greens and still owns her family’s ancestral home, Summerland, which is nestled in the foothills of north Georgia. Her cookbook of the same name (Summerland, Rizzoli, 2013) is a coffee table-worthy tome of recipes that celebrate the cuisine of her people. Her recipe for Wilted Sutumn Greens with Honey Mustard Vinaigrette is but one of the recipes that makes use of these early fall greens that are still tender, and still a bit removed from being bitter. She roasts the squash and chestnuts and shallots that accompany the greens and then massages all of the ingredients together with a warm bacon vinaigrette. This is the kind of weeknight meal we can get behind, with or without a chill in the air (recipe below).

The other greens you’ll find in this week’s share are an arugula blend. This particular mix includes the especially peppery wasabi arugula. As you already know, these leaves do not need much to make them shine, just a bright dressing and a light shower of freshly grated pecorino Romano cheese. Or try your hand at this Alice Waters recipe which makes beautiful use of one of our favorite ingredients, goat cheese:

 

Baked Goat Cheese with Garden Lettuces by Alice Waters

Serves 6

Ingredients:

  • 1 small log fresh goat cheese, we only use Stone Hollow Farmstead

  • 2 tablespoons chopped Italian parsley

  • 1 teaspoon chopped fresh thyme

  • ½ teaspoon finely chopped fresh rosemary

  • ½ cup good olive oil

  • 1 cup lightly toasted bread crumbs

  • 6 small handfuls garden lettuces (try this week’s arugula blend!)

  • 2 tablespoons red wine vinegar

 

Directions:

1) Cut the log of goat cheese into 6 disk-shaped pieces. Combine the chopped herbs and ¼ cup of the olive oil in a dish that will accommodate the cheese is one layer. Marinate the cheese in the oil mixture for a day or two, covered in the refrigerator, turning the cheese once or twice a day.

2) An hour before serving, remove the cheese from the refrigerator and allow it to come to room temperature. Preheat the oven to 400*F. Remove the cheese rounds from the marinade and roll them in the bread crumbs. Place them on a baking sheet and bake for 5 to 6 minutes, or until they are soft to the touch.

3) While the cheese is baking, wash and dry the lettuce leaves. Whisk together the vinegar and the remaining ¼ cup of olive oil. Toss the lettuce with the vinaigrette and arrange on 6 room-temperature plates. Place a cheese round in the center of each plate. Sprinkle the cheese with a generous pinch of black pepper and serve immediately.

 

Wilted Autumn Greens with Honey Mustard Vinaigrette from Summerland by Anne Quatrano

Serves 6

Anne says: “This is the perfect autumn salad: not so much cooked as wilted greens in a warm, savory-sweet vinaigrette. Here in the South, we are lucky to have so many different greens that grow remarkably well virtually all year round. From the traditional collards, spinach, mustard, and turnip greens to the international varieties that have recently made their way here, including bok choy, tatsoi, and komatsuna, there are a variety of tastes and textures to choose from. No matter where you live, experiment with seasonal greens until you find your favorites. If you’re shopping at the farmers’ market, most of the vendors will be happy to let you have a few nibbles for taste-testing. The same goes for the squash – you can use butternut, acorn, pumpkin, African, or any similar variety. At Summerland Farm, we are lucky to have American chestnut trees planted by my ancestors, and even luckier that those trees survived the chestnut blight that killed most American chestnuts in the first half of the twentieth century. Fresh chestnuts – often grown in California – are available in many natural foods stores in the cooler months. If you can’t find chestnuts, hazelnuts or cashews would make a good substitute.”

 

Wilted Greens Ingredients:

  • 1 medium African or small butternut squash

  • 2 Moonglow or Asian pears, cored, peeled, and diced (about 1 cup)

  • 1 tablespoon olive oil

  • ½ cup chestnuts (about 12)

  • 10 shallots, peeled

  • 1/3 pound (about 2 bunches) tender komatsuna leaves or fresh spinach, torn

  • 1/3 pound (about 2 heads) tatsoi, torn

  • 1/3 pound (about 2 bunches) mustard greens, torn

 

Directions:

1) Preheat the oven to 400*F.

2) Peel the squash: First cut the two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into ½-inch cubes to make about 1 cup (reserve any leftovers for another use).

3) Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.

4) Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel easiest while hot. Cut into quarters and set aside.

5) Reduce the oven temperature to 350*F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.

 

Honey Mustard Vinaigrette

Ingredients:

  • 8 ounces bacon, diced

  • 2 tablespoons dijon mustard

  • 2 tablespoons local honey

  • ¼ cup champagne vinegar

  • 1 teaspoon chopped fresh thyme

  • 1/3 cup canola oil

 

Directions:

1) In a large saute pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. In a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of the food processor, blending until thoroughly combined. Pour the vinaigrette into a large mixing bowl.

2) Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.

 Herbs de Provence Marinated Goat Cheese  / Stone Hollow Farmstead

Herbs de Provence Marinated Goat Cheese / Stone Hollow Farmstead

 White Acorn Squash /  Kentucky

White Acorn Squash / Kentucky

 Flower Share /  Stone Hollow Farmstead

Flower Share / Stone Hollow Farmstead

 Yard Long Beans /  Stone Hollow Farmstead

Yard Long Beans / Stone Hollow Farmstead

AUTUMN 2018, WEEK 5

Michael Celozzi

 Squash Blossoms & Queso Fresco /  Stone Hollow Farmstead

Squash Blossoms & Queso Fresco / Stone Hollow Farmstead

 Tomatoes /  Jerry Gladden

Tomatoes / Jerry Gladden

What's In The Bag

A Complete List of Contents of the CSA Share Weekly

From Friends

 Yard Long Beans /  Stone Hollow Farmstead

Yard Long Beans / Stone Hollow Farmstead

  • Okra / Jerry Gladden - Ashville, Alabama
  • Heirloom Tomatoes / Habersham Farms - Mentone, Alabama
  • Green Tomatoes
  • Hushpuppy Mix / McEwen & Sons

From Stone Hollow

  • Yard Long Beans
  • Pickling Cucumbers
  • English Cucumbers
  • Squash Medley - Crookneck Yellow, Spaghetti
  • Freckled Baby Romaine
  • Broccoli Leaf
  • Squash Blossoms
  • Queso Fresco

Milk Share

  • Working Cow Dairy  / Slocomb, Alabama

Cheese and/or Yogurt

  • Aged Parmesean
  • Cheddar
 Squash Medley /  Stone Hollow Farmstead

Squash Medley / Stone Hollow Farmstead


 Yard Long Beans /  Stone Hollow Farmstead

Yard Long Beans / Stone Hollow Farmstead

 Flower Share /    Stone Hollow Farmstead

Flower Share / Stone Hollow Farmstead

 Pickling & English Cucumbers /  Stone Hollow Farmstead

Pickling & English Cucumbers / Stone Hollow Farmstead

AUTUMN 2018, WEEK 4

Michael Celozzi

 Bell Peppers /  Jerry Gladden

Bell Peppers / Jerry Gladden

 Flower Share /  Stone Hollow Farmstead

Flower Share / Stone Hollow Farmstead

What's In The Bag

A Complete List of Contents of the CSA Share Weekly

From Friends

 Roma Tomatoes /  Hamm Farm

Roma Tomatoes / Hamm Farm

  • Bell Peppers / Jerry Gladden - Ashville, Alabama (Close to end of the season for these)
  • Okra / Jerry Gladden - Ashville, Alabama
  • Celebrity Tomatoes / Jerry Gladden - Ashville, Alabama
  • Texas Sweet Onions
  • Seeded Bread / Hinkel's Bakery - Birmingham, Alabama
  • Lima Beans / Cullman, Alabama
  • Mississippi Sweet Potatoes
  • Roma Tomatoes / Hamm Farms - Hanceville, Alabama
  • Assorted Apples / North Georgia
  • Fairytale Eggplant / Belle Meadow Farms - Tuscaloosa, Alabama

From Stone Hollow

  • Wasabi Arugula & Amaranth
  • Chive Blossom Vinagarette Salad Dressing - Garlic Chives & Red Wine Vinaigrette
  • Squash Medley (Bastilla, Crookneck Yellow, Mexican, Spaghetti)
  • Goat Cheese Log
  • Pepper Medley

Milk Share

  • Cow's Milk / Stone Hollow Farmstead

Cheese and/or Yogurt

  • Point Reyes Blue Cheese  / Point Reyes Farmstead Cheese Co. - Northern California
  • Double Gloucester with Stilton Blue  / Gloucestershire, England

Recipes

Recipes We Love From People We Trust

 Stewed Okra & Tomato /  CSA Member

Stewed Okra & Tomato / CSA Member

 Chive Blossom Vinaigrette & Goat Cheese /  Stone Hollow Farmstead

Chive Blossom Vinaigrette & Goat Cheese / Stone Hollow Farmstead

 Fairytale Eggplant /  Belle Meadow Farms

Fairytale Eggplant / Belle Meadow Farms

 Goats at Stone Hollow Farmstead

Goats at Stone Hollow Farmstead

 Butter Beans /  Cullman, Alabama

Butter Beans / Cullman, Alabama

 Apples /  North Georgia

Apples / North Georgia

 Okra /    Jerry Gladden

Okra / Jerry Gladden

AUTUMN 2018, WEEK 3

Michael Celozzi

 Shiitake Mushrooms /  Grandview Farms

Shiitake Mushrooms / Grandview Farms

 Blueberry Vinaigrette /  Stone Hollow Farmstead

Blueberry Vinaigrette / Stone Hollow Farmstead

What's In The Bag

A Complete List of Contents of the CSA Share Weekly

From Friends

 Basil /  Stone Hollow Farmstead

Basil / Stone Hollow Farmstead

  • Polenta / McEwen & Sons - Wilsonville, Alabama - Organic (Keep in the freezer if storing!)
  • Vidalia Onions
  • Lady Peas / Jerry Gladden - Chilton County, Alabama (Close to end of the season for these)
  • Okra / Jerry Gladden - Ashville, Alabama
  • Shiitake Mushrooms / Grandview Farms - Montevallo, Alabama

From Stone Hollow

  • Mixed Variety Heirloom Cherry Tomatoes - Best for cooking
  • Blueberry Vinaigrette
  • Figs
  • Assorted Squash
  • Arugula
  • Yogurt
  • Buttermilk
  • Herbed Cow Cheese
  • Basil
  • Chickpeas

Milk Share

  • Cow's Milk / Stone Hollow Farmstead

Cheese and/or Yogurt

  • Blackberry + Wine Marinated Goat Cheese / Stone Hollow Farmstead
  • Kunik Button Cow and Goat's Milk Cheese / Nettle Meadow - Thurman, New York

 Salad composed with ingredients from this week's share.

Salad composed with ingredients from this week's share.


Summer Squash, Fall Squash, Winter Squash

We’re heading into what can best be described as a ‘shoulder season’ – not quite full summer, not yet fall. This time is when we get the best of both worlds, agriculturally speaking.  Tomatoes are still going crazy. You can still find corn and peaches for days. There are peas aplenty.

And then there is squash ...

The abundance begins!! 
The fantastic thing about squash is that there are so many varieties to enjoy and this shoulder season is the time when so many shine.

Your summer CSA baskets have been teeming with yellow crookneck squash and zucchini which will still be making appearances along the way. 

But now you’ll also start to see the harbingers of cooler months in fall squash varieties like butternut, red kuri, delicata, and blue hubbard. 

In fact, these early winter squash varieties often inspire folks to try and grow their own jack-o-lanterns, but it is already too late to plant them this year.  These harder squashes take much longer to germinate and ripen. Of course, we’ve been planning for this fall since last fall, so we promise to have plenty of pumpkins come October.

Until then, let’s explore some new and interesting ways to prepare all of the squash we’ve been blessed with.

The Tatume Squash might be a new variety to many of y’all. This summer squash is common in drier climates like that of Mexico, south Texas and the desert Southwest, but we’ve enjoyed growing them in Harpersville, Alabama too. This variety tastes similar to zucchini but has a rounder shape. Given that, we’ve taken to baking them, stuffed with aromatics and other vegetables that have been grilled or sautéed. Or perhaps consider slicing them into ¼”-thick rounds and using them in lieu of pasta in your next lasagna.

James Beard Award-winning chef Rick Bayless makes an amazing Mexican version of the Italian staple in this way.

Diners at Highlands Bar & Grill this past weekend were treated to a ‘risotto’ made of diced zucchini and yellow squash that made the snapper perched on top, positively sing.

For winter squash, imagination is your only limit when it comes to cooking them. Roasting and pureeing with vegetable, chicken stock or a little cream and fresh thyme or sage leaves is the perfect Sunday activity that pays dividends all week (even longer if you freeze a few quarts.)

The Galeux d'Eysines squash is the ideal candidate here. An elegant French heirloom with an appropriately elegant sounding name; c’est magnifique! This stunning squash has beautiful salmon-peach colored skin covered with peanut shell-like warts caused by sugar in the skin. Traditionally used in France for soups and sauces, when cooked, the sweet, orange flesh is as smooth as velvet. Each flattened squash weighs 10-15 pounds and can store for up to 6 months. It is definitely a show stopper in the garden or on the front porch or on the stove.


 Cow's Milk Yogurt /  Stone Hollow Farmstead

Cow's Milk Yogurt / Stone Hollow Farmstead

 Cherry Tomatoes /    Stone Hollow Farmstead

Cherry Tomatoes / Stone Hollow Farmstead

 Chickpeas /  Stone Hollow Farmstead

Chickpeas / Stone Hollow Farmstead