Fourth week of September

Snake season again!

This weekend there is a lot going on....Of Course there is a chance to come on up to the farm for our peirogi making day and tomato tasting time. That will take place on sunday, there is also a fund raising dance for a local low income CSA program taking place on saturday night, details on both below.

Pierogis are basically dough rounds made of sour cream and flour that are then filled with potatoes and/or cheese, cabbage, or other fillings. They are tasty treats of polish origin. All attendees will go home with pierogis to freeze (or eat fresh). All attendees are asked to bring one or more pierogi fillings, and a sense of adventure. (Don’t have a recipe, check your older cook books, or a quick Internet search will net you plenty.)

Once all together here, we form the pierogis, fill them with the various fillings, mix them up so every one gets some of every kind, cook them, and put them into freezer bags. In the past we have had fillings made with blue, yellow, red, and sweet potatoes, as well as cheese fillings, cabbage and mushroom fillings, and samosa fillings. It is quite fun to cut into the little pockets and see what is inside as you eat them at a later date! An RSVP is essential to attend this event so we know how many to shop for and how much dough to make. The event will take place Sunday September 28th at 2 PM. People have asked for a tomato tasting event and alas, we can not fit an official taste test in this year, but we will make sure to have our remaining types of tomatoes (some have begun to peeter out) cut up for sampling at the pierogi event. Email or call to rsvp by Friday evening please.

Also going on....

The 4th Annual Farmers Ball will kick off at 6 p.m. Saturday. Sept. 27 at the Ithaca Farmers Market Pavilion. The dish-to-pass dinner starts at 6 p.m., followed by old time dance tunes with Steve Selin, Ritchie Stearns and friends. Special guest Nancy Spero will call dances. Come show off your local food dishes, enjoy what other people have to share, socialize and dance. Please bring a place setting. This event is free and open to the public and will take place rain or shine.

Donations will be accepted to benefit Healthy Food For All which served local low-income families with 60 subsidized CSA shares this year. The Farmers Ball is put on by the Tompkins Area Community Supported Agriculture Coalition. For more information contact: Katie Church, coordiantor Full Plate Farm Collective342-7632 and info@fullplatefarms.org. (suggested donation is $5.)


This week's share:
Tomatoes
Potatoes
apples
Leeks
peppers
carrots
radishes
lettuce



PYO green beans and cherry tomatoes



Seasonal recipes:
Potato Soup with Apple:
1 Tb butter
1Cup sliced leeks
1 cup celery, celery root or fennel chopped
½ cup tart apple, chopped
3 cups broth
1 cup potatoes, chopped
¼ tsp dried tarragon (opt)
¼ tsp pepper
Salt to taste


Sauté the first four ingredients for 3-5 minutes. Add the broth and bring to a boil. Add the potatoes, reduce heat and simmer until the potatoes are soft. Add herbs and puree. Soup should be rich and creamy.

Potato Leek Soup:
½ tsp Salt
1 pound Potatoes, cubed (about 3 cups)
1 pound Leeks, thinly sliced
¼ cup fresh parsley, optional
1 Tablespoon Butter, optional

Bring 8 cups water to a boil in a pot. Add salt potatoes and leeks; cover and reduce heat
Cook until potatoes are soft, about 30 minutes. Set aside to cool slightly. Transfer to a food processor or blender and puree. Do not over-blend or potatoes will become sticky. Return to pot, stir in parsley and butter and reheat. Six servings. Recipe from the Vegetarian Gourmet

Eat well, see you sunday! liz and matthew