Daily Archives: January 30, 2010

Licking Creek Bend Farm

30 Saturday Jan 2010

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Licking Creek Bend Farm is located at 28 Donahoe Lane, Needmore, PA 17238. Growers Michael and Esther Tabor grow a variety of fresh, certified naturally grown, produce for sale at area farmers’ market and their CSA. One share feeds a family of 4 or 2 people who eat a lot of vegetables. There are several CSA pick-up sites: Adams Morgan (Saturday between 10:30am and 1pm at 18th St & Columbia Rd); Gaithersburg at NIST (Tuesdays between 10:30am and 1pm); Bethesda at NIH (Tuesdays between 10:30am and 1pm); and Brookland Metro Station – under bridge (Tuesdays between 3pm and 7pm). Licking Creek Bend Farm offers the following seasonal shares:

  • June-July (9 weeks for $315 or $35/week)
  • August-September (9 weeks for $315 or $35/week)
  • October-November (9 weeks for $315 or $35/week)

We joined for the Oct-Nov share. Here’s what we received and did with our bounty of produce…

WEEK 1 | Saturday, October 3, 2009

PRODUCE | 1 quart of purple and green beans, 5-7 hot peppers, various colors, 3-5 sweet peppers, various colors, 1 medium head of bok choy, 1 medium bunch of collard greens, 1 large butternut squash, 3-4 potatoes, 1 bunch of radishes, 4 tiny bosc pears, 2 red delicious apples, 2 golden delicious apples, 1 bunch of green kolrahbi

RECIPES | Fall Vegetable Stew with Lemon Thyme Biscuits, Roasted Vegetable Enchiladas & Sauce, Spaghetti Squash with Moroccan Spices, Raisins, Swiss Chard & Okra

WEEK 2 | Saturday, October 10, 2009

PRODUCE | 3 ears of decorative (not-edible, but very pretty) multi-colored corn (purple, yellow, white, red-organge); 1 medium acorn squash; 2 apples (red delicious and golden delicious); 2 medium Bosc pears; 2 small Bartlett pears; mixture of hot peppers – including one habanero, several jalapeno, and some long red ones; 1 small kohlrabi; several red, green, and yellow green bell peppers; 1 small bunch of red/green swiss chard; 3 medium/large white potatoes; 1 quart fresh apple cider; 1 small red cabbage; 1 medium nappa cabbage

RECIPES | Carrot Ginger Soup, Roasted Autumn Vegetables, Grilled Pork Tenderloin with Chimichurri Sauce,Mexican Lentil Stew with Cornbread

WEEK 3 | Saturday, October 17, 2009

PRODUCE | 1 bunch kale, 1 bunch arugula, 1 head broccoli, 1 bunch turnips, 1 pint tomatillos, Assorted sweet peppers (red, yellow, purple), Assorted hot peppers, 5 medium potatoes, 4 apples, 1 pear (this turned out to be a quince), 1 small butternut squash, 1 decorative gourd

WEEK 4 | Saturday, October 24, 2009

RECIPES | Sweet Potato Quesadillas with Tomatillo & Cilantro Salsa, Apple Cake, Autumn Vegetable Pot Pie

WEEK 5 | Saturday, October 31, 2009

PRODUCE | 1 liter of apple cider, 1 acorn squash, 6 red apples, 2 green apples, 3 pears, 4 sweet potatoes, 1 butternut squash, 2 turnips, 1 bunch Tok Choy (similar to Bok Choy and to be used in the same way), 1 bunch spinach, 1 bunch arugula, 1 small green cabbage

RECIPES | Multigrain Pancakes with Apples, Raisins and Maple Syrup, Indian Chai Tea, Eastern European Beet Stew and Baba’s Pierogies, Moroccan Chickpea Curry with Couscous, Chive Cream Cheese Sandwiches with Arugula & Apples

WEEK 6 | Saturday, November 7, 2009

PRODUCE | 1 large head of cauliflower, potatoes, sweet potatoes, green beans, 2 bunches of bok choy, apples, Bosc pears, cabbage

RECIPES | Eastern European Beet Stew and Baba’s Pierogies, Cider Braised Chicken and Cabbage with Mashed Potatoes

WEEK 7 | Saturday, November 14, 2009

PRODUCE | 1 large head of cauliflower, potatoes, sweet potatoes, green beans, bok choy, tat soi, apples, Bosc pears

RECIPES | Pizza with Roasted Cauliflower, Potatoes, Pesto & Bok Choy, Indian Cauliflower Curry with Mint Cilantro Chutney

WEEK 8 | Saturday, November 21, 2009

PRODUCE | broccoli rabe, tatsoi, kale, brussel sprouts, apple cider, apples, bosc pears, potatoes, romaine lettuce

RECIPES | Roasted Tomato Bean Soup, Pasta with Chickpea Garlic Sauce, Broccoli Rabe & Tatsoi, Green Beans & Brussel Sprouts with Balsamic Shallot Butter, Cranberry-Apple Streusel Crisp

WEEK 9 | Saturday, November 28, 2009

PRODUCE | 7 apples (2 Albemarle Pippin, 2 Gold Rush, and 3 Winesap Stayman), 4 Bosc pears, 1/2 gallon unpasteurized apple cider, 1 medium bunch collard greens, 1 medium bunch pak choi (also called bok choy), 1 medium bunch kale, 1 stalk of brussel sprouts, 1 head of romaine lettuce, 1 small head of frisee lettuce, 4 small turnips, 4 medium Russet potatoes

Sweet Potato Bread with Dried Cranberries & Walnuts

30 Saturday Jan 2010

Posted by in Breakfast, Dessert, Farmers' Market, Recipe, Vegetarian

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This recipe calls for applesauce and canola oil, creating an exceptionally moist bread. Serve with coffee and tea for a morning snack, or as a light dessert for lunch. The sweet potatoes used in this recipe are organic and come from Next Step Produce, and the free-range eggs from Waterview Foods, both purchased from the Dupont Circle Freshfarm Market.

INGREDIENTS

  • 3 1/2 cup unbleached, all-purpose flour, organic
  • 3 cups sugar, organic
  • 2 tsp baking soda
  • 1 1/4 tsp fine sea salt
  • 1 tsp ground cinnamon, organic
  • 1 tsp ground nutmeg, organic
  • 1 tsp ground cloves, organic
  • 1/2 cup organic canola oil (such as Spectrum Naturals)
  • 1/2 cup all-natural, applesauce
  • 2 cups mashed sweet potato (about 3 medium sweet potatoes, peeled and cooked in a pressure cooker until tender and soft, and then mashed with a fork or other tool), organic
  • 4 free-range, organic eggs
  • 1 cup dried cranberries
  • 1 cup pecans, roughly chopped, organic
  • 1-2 tbsp turbinado sugar, organic

DIRECTIONS

  1. Preheat oven at 350 degrees F.
  2. Combine flour through cloves in a large bowl. Stir well and set aside.
  3. In a separate bowl, combine oil through eggs. Whisk until eggs are fully incorporated into the other ingredients.
  4. Mix wet and dry ingredients together (be careful not to over stir). Then fold in dried cranberries and pecans.
  5. Pour mixture into 2 bread pans coated with cooking spray. Bake for 30 minutes, then sprinkle with turbinado sugar. Bake for an additional 30-45 minutes or until toothpick inserted into the middle of each bread pan comes out clean.