Happy Holidays !

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“It’s the most wonderful time of the year!”

Have a wonderful holiday season!

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Vegetables available from the farm this month:

Arugula from our high tunnels, Winter Salad Mix,  Kale,  Butternut Squash,  Acorn Squash, Spaghetti Squash,  Onions,  Kohlrabi,  Cabbage,  Radishes,  Carrots

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Arugula grows in the high tunnel while the snow covers the ground outside

Russian Vegetable Pie

This is a delicious and hearty one dish meal perfect for those cold winter nights!

Pie Crust

1 1/4 cup flour

1 tsp sugar

1 tsp salt

4 oz. softened cream cheese

3 Tbsp butter

Filling

Kale – large handful, stripped from stems and chopped

12 oz mushrooms, washed and sliced

salt and pepper

garlic, dill, basil

3 Tbsp butter

4 oz. cream cheese

4-5 hard boiled eggs, sliced

Pie crust:  Mix dry ingredients.  Add cheese and butter and work together.  Roll out 2/3 dough into a circle large enough to line dish, and remaining 1/3 to cover top.  Chill in fridge.  Filling: In a large skillet melt 2 Tbsp butter.  Saute’ onion and kale and add spices.  Remove.  Add remaining Tbsp butter and saute’ mushrooms.  Spread softened cream cheese in bottom of pie shell.  Place sliced eggs next with salt and pepper and dill sprinkled on top.  Cover with sautéed kale, onions and top with mushrooms.  Cover top with crust, pressing pastry together tightly at edges.  Bake at 400 for 15 minutes, then at 350 for 20-25, until crust is golden brown.

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“Blessed is the season which engages the whole world in a conspiracy of love.”

Hamilton Wright Mabie

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