Weekly Newsletter 2

July 7-13, 2013

Yesterday we received an order of chicks in a box of fluffy peeping cuteness.  These guys (gals?) are not chickens, though right now we also do have a brooder full of month old baby chickens.  We decided to raise some Thanksgiving birds this year, so this flock is a mix of Chocolate, Bourbon and Standard Bronze turkeys.  Part of our feelings about the future of the food system in this country have led us to believe that if we want to eat meat we have to raise it ourselves, not just for our own health but for the health of the land as well.  Fully integrating poultry on our small farm by incorporating them in with pasture rotation is a very beneficial practice and has been a goal for us for a while.  This year we have made a huge step in that direction with a lot of help from our awesome intern Max.  He built us an amazing mobile chicken coop! Combined with our purchase of solar powered electric fencing we are now set up to safely raise our chickens on pasture, giving them the best diet and life possible.  In turn they eat bugs, fertilize the soil and produce eggs and meat that are raised humanely and in harmony with the land.

 

Squash Casserole

·                     ½  pound yellow squash, sliced

·                     ½  pound zucchini, sliced

·                      ¼  onion, diced

·                     2 cloves garlic, minced or pressed

·                     ½  cup shredded Cheddar cheese

·                     ¼  cup flour, ¼ tsp baking powder and ¼ tsp salt mixed or ¼ cup biscuit baking mix (such as Bisquick®)

·                     ¼  cup butter, melted

·                     1 egg

·                     1 tsp white sugar

·                     ½ teaspoon salt

·                     ½ -1 cup Italian bread crumbs or crushed seasoned croutons

Directions

1.                  Preheat oven to 325 degrees F (165 degrees C).

2.                  Saute squash, zucchini, and onion in large skillet with olive oil and a little water – reduce heat, cover and cook vegetables until tender, about 1o minutes. Drain and transfer vegetables to a large bowl.

3.                  Mix Cheddar cheese, flour mix (or bisquick), butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir gently but well. Fold enough breadcrumbs into the mixture until the liquid has been absorbed. Pour mixture into a 1 quart casserole dish; top with more bread crumbs.

4.                  Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.

Grated Beet, Carrot, Cucumber, and Onion Salad

with Apple Cider Vinaigrette and Toasted Sesame Seeds

INGREDIENTS
Salad:
3-4 beets, scrubbed and grated
3-4 carrots, peeled and grated
1 cucumber; ends removed, peeled, and grated
1/4 onion, peeled and minced
2 tablespoons toasted sesame seeds
Vinaigrette:
1/2 cup olive oil
1/4 cup sesame oil
3 tablespoons apple cider vinegar
1 clove garlic
2 teaspoons honey
1/2 teaspoon salt
PREPARATION
Grate all vegetables, mince the onion and toss together in a medium-sized bowl. Prepare vinaigrette. When you are ready to serve the salad, dress it with desired amount of vinaigrette, and season with salt and pepper. Serve on salad plates, topped with toasted sesame seeds.

Parmesan Kale Chips

2 cups Kale ripped into bite size pieces
1 tbsp olive oil

Pinch of salt
Pinch of fresh ground pepper
3 tbsp Parmesan Cheese

Break up the Kale into bite size chunks. Place on a cookie sheet with olive oil drizzled over the top. Sprinkle with salt and fresh ground pepper to taste. Top with Parmesan Cheese and bake at 350 for 15 min or so.

              Enjoy!

             ~ the Casalegno Family Farm crew