Hi Farm friends! Well in order to celebrate our last CSA Harvest of 2008 I wanted to include some more photos of this years production and the people who made it all possible! Thank you to our great volunteers (shown above are Violet, her husband Robin and in the bright pink shirt M.A.) We also want to thank the youthful energy of the Burkhert kids pictured at the very top. At the farm this year we have worked with these awesome kids almost every week since early spring. Thank you Burkhert's!
Again thank you to all of you who helped to make this a great year for Big Lick Farm. We look forward to working with all of you in 2009! Please check out our blog thru the winter as we will be posting photos and notes of winter life on the farm.
I will be emailing each of you after the Holidays are finished to find out how many of you will be joining us again.
Please don't forget to buy from local and independent businesses during the holiday season. Remember that the money you spend at a local business stays here in our community. Think Local Umpqua meetings will continue once a month (contact Lily thru the Think Local Umpqua blog).
Enjoy the last week of local produce with dear friends and family at your Thanksgiving table. I hope you all find so many things to be thankful for!
Peace~
Suzie, Asinete, Robin, Violet, M.A., and the Burkhert kids
The Last Week's Harvest Will Include:
Apples
Garlic
Onions
Lehne Bok Choy (Chinese Cabbage)
Lehne Chard
Onions
Potatoes
Lehne Broccoli
Winter Squash
Baby Greens w/Lehne Spinach
Italian Parsley
Cilantro
Lehne Cabbage
Cabbage Recipes
Garden Burgers
Yield
4 servings
Ingredients
Cooking spray
1 cup very thinly sliced green cabbage
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup water
1 teaspoon minced fresh oregano
1/2 teaspoon minced fresh rosemary
2 tablespoons dry breadcrumbs
2 tablespoons tomato sauce
3/4 teaspoon salt
1/8 teaspoon pepper
1 egg white
3/4 pound ground round
Cooking spray
2 tablespoons light ranch dressing
4 (1 3/4-ounce) hamburger buns, toasted
4 curly leaf lettuce leaves
4 (1/4-inch-thick) slices tomato
4 (1/4-inch-thick) slices onion
Preparation
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add cabbage, bell pepper, and onion; sauté 3 minutes. Add water, 1 tablespoon at a time, allowing each tablespoon to evaporate before adding the next; cook 5 minutes or until all liquid evaporates and vegetables are golden brown. Remove from heat; stir in oregano and rosemary. Let cool slightly.
Combine breadcrumbs and next 4 ingredients (breadcrumbs through egg white) in a medium bowl; stir well. Add cabbage mixture and beef; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.
Prepare grill. Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
Spread 1 1/2 teaspoons ranch dressing over top half of each bun. Line bottom halves of buns with lettuce leaves; top each with a patty, tomato slice, onion slice, and top half of bun.
Nutritional Information
Calories:
335 (25% from fat)
Fat:
9.4g (sat 2.2g,mono 2.6g,poly 0.7g)
Protein:
25g
Carbohydrate:
36g
Fiber:
2g
Cholesterol:
52mg
Iron:
3.5mg
Sodium:
802mg
Calcium:
54mg
Cooking Light, JULY 1996
4 servings
Ingredients
Cooking spray
1 cup very thinly sliced green cabbage
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup water
1 teaspoon minced fresh oregano
1/2 teaspoon minced fresh rosemary
2 tablespoons dry breadcrumbs
2 tablespoons tomato sauce
3/4 teaspoon salt
1/8 teaspoon pepper
1 egg white
3/4 pound ground round
Cooking spray
2 tablespoons light ranch dressing
4 (1 3/4-ounce) hamburger buns, toasted
4 curly leaf lettuce leaves
4 (1/4-inch-thick) slices tomato
4 (1/4-inch-thick) slices onion
Preparation
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add cabbage, bell pepper, and onion; sauté 3 minutes. Add water, 1 tablespoon at a time, allowing each tablespoon to evaporate before adding the next; cook 5 minutes or until all liquid evaporates and vegetables are golden brown. Remove from heat; stir in oregano and rosemary. Let cool slightly.
Combine breadcrumbs and next 4 ingredients (breadcrumbs through egg white) in a medium bowl; stir well. Add cabbage mixture and beef; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.
Prepare grill. Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
Spread 1 1/2 teaspoons ranch dressing over top half of each bun. Line bottom halves of buns with lettuce leaves; top each with a patty, tomato slice, onion slice, and top half of bun.
Nutritional Information
Calories:
335 (25% from fat)
Fat:
9.4g (sat 2.2g,mono 2.6g,poly 0.7g)
Protein:
25g
Carbohydrate:
36g
Fiber:
2g
Cholesterol:
52mg
Iron:
3.5mg
Sodium:
802mg
Calcium:
54mg
Cooking Light, JULY 1996
Cabbage Remoulade
Yield
6 servings (serving size: 1 cup)
Ingredients
1/2 cup plain fat-free yogurt
3 tablespoons capers
2 tablespoons minced fresh onion
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
6 cups shredded green cabbage
1 cup shredded carrot
Preparation
Combine first 6 ingredients in a large bowl. Stir in cabbage and carrots; toss to coat.
Nutritional Information
Calories:
61 (24% from fat)
Fat:
1.6g (sat 0.3g,mono 0.4g,poly 0.8g)
Protein:
2.6g
Carbohydrate:
10.2g
Fiber:
2.9g
Cholesterol:
2mg
Iron:
0.6mg
Sodium:
420mg
Calcium:
82mg
Cooking Light, MARCH 2002
Yield
6 servings (serving size: 1 cup)
Ingredients
1/2 cup plain fat-free yogurt
3 tablespoons capers
2 tablespoons minced fresh onion
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
6 cups shredded green cabbage
1 cup shredded carrot
Preparation
Combine first 6 ingredients in a large bowl. Stir in cabbage and carrots; toss to coat.
Nutritional Information
Calories:
61 (24% from fat)
Fat:
1.6g (sat 0.3g,mono 0.4g,poly 0.8g)
Protein:
2.6g
Carbohydrate:
10.2g
Fiber:
2.9g
Cholesterol:
2mg
Iron:
0.6mg
Sodium:
420mg
Calcium:
82mg
Cooking Light, MARCH 2002
Bok Choy with Noodles
Bok choy is Chinese white cabbage.
Yield
6 to 8 servings
Ingredients
2 (3-ounce) packages ramen noodle soup mix
1/2 cup sunflower seeds
3 tablespoons slivered almonds, chopped
1/2 cup sugar
1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons soy sauce
1 bok choy, shredded
6 green onions, chopped
Preparation
Remove flavor packets from soup mix; reserve for another use. Crumble noodles.
Combine noodles, sunflower seeds, and almonds. Spread on a 15- x 10-inch jellyroll pan.
Bake at 350° for 8 to 10 minutes or until golden brown; set aside.
Bring sugar and next 3 ingredients to a boil in a saucepan over medium heat. Remove from heat; cool.
Place bok choy and green onions in a large bowl. Drizzle with sugar mixture. Add ramen noodle mixture, tossing well. Serve immediately.
Southern Living, JUNE 2001
Bok choy is Chinese white cabbage.
Yield
6 to 8 servings
Ingredients
2 (3-ounce) packages ramen noodle soup mix
1/2 cup sunflower seeds
3 tablespoons slivered almonds, chopped
1/2 cup sugar
1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons soy sauce
1 bok choy, shredded
6 green onions, chopped
Preparation
Remove flavor packets from soup mix; reserve for another use. Crumble noodles.
Combine noodles, sunflower seeds, and almonds. Spread on a 15- x 10-inch jellyroll pan.
Bake at 350° for 8 to 10 minutes or until golden brown; set aside.
Bring sugar and next 3 ingredients to a boil in a saucepan over medium heat. Remove from heat; cool.
Place bok choy and green onions in a large bowl. Drizzle with sugar mixture. Add ramen noodle mixture, tossing well. Serve immediately.
Southern Living, JUNE 2001
Steak, Shiitake, and Bok Choy Stir-Fry
Choose quick-cooking flank steaks for a speedy dinner packed with flavors from the Orient. Asian ingredients such as toasted sesame oil, shiitake mushrooms, and bok choy, combine to give this dish high-impact flavors.
Yield
4 servings (serving size: about 1 1/2 cups)
Ingredients
2 tablespoons grated fresh ginger
1 tablespoon minced fresh garlic
3 tablespoons low-sodium soy sauce
4 teaspoons cornstarch, divided
1 teaspoon toasted sesame oil
1/2 teaspoon crushed red pepper
1 pound flank steak, trimmed and thinly sliced
Cooking spray
2 cups thinly sliced shiitake mushrooms (about 1/2 pound)
1 cup thinly vertically sliced onion
1 cup red bell pepper strips
4 cups sliced bok choy (about 1 medium head)
1 cup less-sodium beef broth
Preparation
Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.
Recoat pan with cooking spray. Add half of steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Transfer to a large bowl; keep warm. Coat pan with cooking spray. Add remaining steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.
Combine broth and remaining 2 teaspoons cornstarch, stirring with a whisk. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until mixture thickens, stirring constantly. Return steak and vegetables to pan; toss gently to coat.
Nutritional Information
Calories:
270 (30% from fat)
Fat:
9g (sat 3.1g,mono 3.2g,poly 1g)
Protein:
28.6g
Carbohydrate:
16.9g
Fiber:
3.4g
Cholesterol:
45mg
Iron:
4.5mg
Sodium:
706mg
Calcium:
244mg
Lisa Bell, Cooking Light, DECEMBER 2005
Choose quick-cooking flank steaks for a speedy dinner packed with flavors from the Orient. Asian ingredients such as toasted sesame oil, shiitake mushrooms, and bok choy, combine to give this dish high-impact flavors.
Yield
4 servings (serving size: about 1 1/2 cups)
Ingredients
2 tablespoons grated fresh ginger
1 tablespoon minced fresh garlic
3 tablespoons low-sodium soy sauce
4 teaspoons cornstarch, divided
1 teaspoon toasted sesame oil
1/2 teaspoon crushed red pepper
1 pound flank steak, trimmed and thinly sliced
Cooking spray
2 cups thinly sliced shiitake mushrooms (about 1/2 pound)
1 cup thinly vertically sliced onion
1 cup red bell pepper strips
4 cups sliced bok choy (about 1 medium head)
1 cup less-sodium beef broth
Preparation
Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.
Recoat pan with cooking spray. Add half of steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Transfer to a large bowl; keep warm. Coat pan with cooking spray. Add remaining steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.
Combine broth and remaining 2 teaspoons cornstarch, stirring with a whisk. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until mixture thickens, stirring constantly. Return steak and vegetables to pan; toss gently to coat.
Nutritional Information
Calories:
270 (30% from fat)
Fat:
9g (sat 3.1g,mono 3.2g,poly 1g)
Protein:
28.6g
Carbohydrate:
16.9g
Fiber:
3.4g
Cholesterol:
45mg
Iron:
4.5mg
Sodium:
706mg
Calcium:
244mg
Lisa Bell, Cooking Light, DECEMBER 2005
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