Old Windmill Dairy


Farmers Blog, Edition 8, October 26, 2008 – Pomegranates & Onion Mushroom Soup

Old Windmill Dairy CSA Delivers to Albuquerque, Cedar Crest, Edgewood, Santa Fe, and Tierjeras

 

 

 

 


Edition 8; October 26, 2008

 

Autumn is truly here. It is a time for warm stews, bonfires and family gatherings.

 

In this weeks Gourmet CSA box we have:

 

New Mexico Tea Company Tea or

Fat Boy Coffee

Vine Ripened Tomatoes

Pomogranates

Eldorado Organic Raw Clover Honey

New Mexico Potatoes

2 Old Windmill Dairy cheeses

Fresh Package of Pasta from Pasta Divina

 

Here are some suggestions of how to prepare the harvest from this weeks box.

 

How to Eat a Pomegranate without making a mess.

 

As you may know Pomegranates are one of the healthiest snacks you can enjoy as they are full of nutrients and antioxidants.

 

 

1.      Cut off the bottom of the Pomegranate

2.      Cut Pomegranate in half

3.      Place pomegranate in ice water

4.      Allow pomegranate seeds to float to the top.

5.      Collect seeds to eat and enjoy.

6.      Collect seeds to eat and enjoy.

 

 

Onion Portobello Mushroom Soup

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Ingredients

·          3 tablespoons of butter

·          1 ½ lbs onionis, halved, thinly sliced (about 4.5 cups)

·          4 fresh winter thyme sprigs

·          1 ½ lbs Portobello mushrooms, stems removes, caps ¼, and cut into strips

·          3 tablespoons of cognac or brandy, or applecider

·          3 garlic cloves, minced

·          8 cups of vegetable brother or chicken broth

·          1 cup of dry white wine.

·          8 ounces of Old Windmill Dairy Country Thyme or ExtraOrdinaire

 

 

Method

1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and thyme and cook, stirring often, until softened, about 6 minutes. Decrease heat stir until onions are carmalized, about 20 minutes. Remove and place in medium bowel.

2 Melting remaining 2 tablespoons of butter in same pot over medium heat. Add mushrooms and sautee until soft. Add Cognac or apple cider, broth, wine, herb sprigs and bring to a boil reducing liquid. When onions are very tender remove from heat. Remove herb springs, salt and pepper and serve.

3 You may want to toast a baguette with some Ghee or your favorite butter and grated Old Windmill Dairy “Prarie Cloud Reserve” cheese.

http://www.epicurious.com/recipes/food/views/CARAMELIZED-ONION-AND-PORTOBELLO-MUSHROOM-SOUP-WITH-GOAT-CHEESE-CROUTONS-106175

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Website Update

Under farmers blog you may find your weekly newsletter and recipes. Also if you would like to renew your csa or see what other goodies we offer please check out our online store. http://www.theoldwindmilldairy.com

 

Food for Thought

Every season hath its pleasures;
Spring may boast her flowery prime,
Yet the vineyard’s ruby treasures
Brighten Autumn’s sob’rer time.

Thomas Moore

http://www.allgreatquotes.com/autumn_fall_quotes.shtml

 

 

Sincerely,

Farmer Ed.

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