Bard Family Market Garden CSA

September 18, 2014 - Week Seventeen

What's in your box

Acorn Squash

Delicata Squash

Red Norland Potatoes

Pink Beauty Radishes

Napoli Carrots

Lacinato Kale

Encore Lettuce Mix

Bell Pepper or Frying/Lunchbox Peppers

Hot Pepper Mix (Cayenne, Jalapeño, Wenks, Habenero)

Cippolini Onions

Conservor Shallots

Amish Garlic

This weeks recipes

Roasted Chicken, Carrots and Shallots - Lindsay Hunt


6 chicken thighs

1 pound carrots, chopped

6 shallots, quartered

3 tablespoons olive oil

kosher salt and black pepper

1/4 cup chopped chives

2 tablespoons white wine vinegar


Heat oven to 450° F with the rack in the highest position. Toss the chicken, carrots, shallots, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing the vegetables once, until the internal temperature of the thickest piece of chicken registers 165° F. Meanwhile, combine the chives, vinegar, the remaining 2 tablespoons of oil, and ½ teaspoon salt in a small bowl. Serve the chive sauce over the chicken and vegetables.


Mashed Red-Skinned Potatoes - Lillian Chou


2 pounds red potatoes

1 cup whole milk

1/2 stick unsalted butter, softened


Cut potatoes (with skin) into 1-inch pieces, then generously cover with cold salted water (1 teaspoon salt for 5 cups water) in a large saucepan and simmer, partially covered, until potatoes are tender, 15 - 20 minutes. Meanwhile, heat milk, butter and 1/2 teaspoon pepper in a small saucepan over medium heat until butter is melted. Drain potatoes well in a colander and return to pan. Mash with a potato masher, and, while hot, stir in milk mixture. Season with salt.

What's happening at the garden this week

We are pulling up our drip irrigation system and continue to prepare for the winter. We ordered and picked up our seed garlic for 2015 harvest. Garlic is planted I the fall. In the next week we will bring in the rest of the winter squash.