Hi all, hope you enjoyed some down time this past rainy weekend. I know I did. Now that it's Pietember I've started a baking frenzy in my home. Last week it was pizza pies, this week it's chicken pot pies. Hopefully this week's share and the arrival of our fresh chickens will inspire you to try a new pot pie recipe. The cold weather has been good for one thing at least, greens are back on! For this week's share we have:
Yukon Gold Potatoes
Green Bell Peppers
Yellow Patterson Onions
Chicken Pot Pie
This is an adaptation of my mother's recipe. Because I work on a vegetable farm I substitute the canned veggies for fresh ones and it still works out just fine. Any combination of vegetables works. This time I used fresh carrots, potatoes, onions, celeriac, and garlic then added some frozen peas and sweet corn. Crust:
There are tons of pie crust recipes out there, personally I'm a butter fiend but shortening does make a far flakier crust.
- 2 1/2 cups all purpose flour, sifted
- 1 tsp salt
- 1 tsp sugar
- 1 cup butter or shortening
- 1/4-1/2 cup ice water
For a quick and easy crust add dry ingredients to a food processor and pulse to combine. Cube the butter and also add it to the food processor. Pulse until it is cut into the flour evenly. Next, slowly add the ice water a tablespoon at a time until the dough comes together. Roll it out on a well floured surface into 1/8" rounds and refrigerate until you're ready to bake. This recipe makes 3 pie crusts. Substitute a teaspoon of apple cider vinegar for a tangier crust.
- 2 cups left over chicken (grilled, roasted, baked)- pre-cook it
- 2 cans cream of potato soup
- 3 1/2 cup mixed vegetables, diced
- 3/4 cup milk
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp paprika
- Garlic powder to taste
Pre-heat oven to 350 F. Combine all filling ingredients in a large mixing bowl. Line pie tins or glass baking dishes with pie crusts. Fill with filling until even with the rim of the baking dish. Cover pie with a second pie crust and crimp the edges to join them. Vent the pie by poking holes in the top crust with a fork. Bake at 325 F for at least 1 hour 15 minutes. This past weekend it took closer to an 1.5 hours for the raw veggies to be fully cooked.
If you're still looking for more inspiration on how to use up all of your weekly veggie share here's a fun video to help from "Just Picked":
The chickens will be processed and ready for pick up at the farm, today September 6th from 3:30-6:30 pm. If you would still like to order some we will keep the remainder of them in a freezer. First come, first serve.
It's getting cold out. There's snow in the mountains, and some of the summer vegetable crops have had enough. That's alright because we are definitely over the zucchini too:
Never fear, there is plenty of winter squash in the works, about a 1/4 of an acres worth to be exact. Just around the corner are acorn, spaghetti, kabocha, gold nugget, pumpkin, and delicatta winter squash to be found in our Winter 2016 Vegetable Share.
Summer flew right on by but we will still have a few more weeks of summer crops. Here's what you can find at market this week:
Heirloom tomatoes, red slicing tomatoes, cherry tomatoes, salad turnips, radishes, red beets, bunched carrots, yellow onions, italian eggplants, asian eggplants, green bell peppers, chocolate peppers, jalapeno peppers, basil, baby kale, spinach, arugula, lettuce mix, bunched kale, swiss chard, cabbage AND flowers!
See you around town or at the farm!
The Strike Farms Crew