Tuesday, July 5, 2011
CSA Harvest #6
Hi everyone! We wanted to share the artistic talents of fellow CSA farmer Sandee McGee from Oh My Gato Farm. Sandee gave us the precious gift of a newborn photo shoot with Tione! Sandee and her husband Anthony operate Oh My Gato Farm out of Winston and Anthony is a baker supreme! You can find some of their baked delicacies at the Lookingglass Farmer's Market every Friday afternoon outside of the Lookingglass Store.
We have been blessed by the spirit of camaraderie among fellow CSA farmers here. We have been helped along the way greatly by longtime Roseburg Farmer's Norm and Cinda Lehne who also operate a CSA program. When we got our new tractor and were in need of a brush hog for it to keep our land mowed Norm called us up and said we were welcome to indefinitely use theirs since they had other mowers. Also our first two years running our CSA program here were alot more crazy. We were still learning about the growing conditions in Oregon and Asinete was a first time farmer. We still had our CSA program going until Thanksgiving. Of course several hard frosts came in and knocked out 95% of our crops. Norm and Cinda called us up again and said their CSA had ended and we were welcome to come out and harvest whatever we could for the CSA out of their fields.
It is this generous spirit among our fellow farmers that we are so grateful for!
Hope you enjoy this week's harvest!
Suzie, Asinete, Baby Tione, and the Crew!
Harvest This Week Includes:
Strawberries (Half shares)
Raspberries (Full shares) *they are just now coming on.. we foresee enough for all soon!
Beets (use the tops like Swiss Chard!)
Cheddar Cauliflower (high in beta carotene due to orange color)
Peas (Rejoice! This is the last of 'em.. the heat has done them in)
Italian Flat Leaf Parsley
Yellow Zephyr Summer Squash (we are hoping there is enough for everyone but if not there will be plenty coming on soon!)
How to Cook it and Store it:
Beet time! These beauties are chock full of vitamins and minerals. The beet greens can be used just as you would use Swiss Chard. Beets will store best with leaves removed, in plastic bag in crisper drawer of fridge. If you plan to use the leaves rinse well, and store in plastic bag in crisper drawer too. Beets are the King of storage, so if you don't get to them right away fear not! They will stay fresh and happy for as long as a month in your fridge (but we hope they get eaten this week!)
We wanted to include this recipe for any definite beet haters. Whip them up in these chocolate brownies and no one will be the wiser! The beets make the brownies ubermoist and also impart a wonderful rosy glow on the brownies.
Beet Chocolate Brownies (trust us these are delish!)
•3 oz (90 g) Dark chocolate (I used a 75 % cocoa dark chocolate)
•3.5 oz (100 g) flour
•3.5 oz (100 g) almond powder
•3 oz (90 g) sugar
•3 oz (90 g) butter (soft)
•7 oz (200 g) shredded raw red beetroot
•Confectioner sugar and cocoa for decoration
•Start by peeling and shredding the beets. Set aside
•Melt the chocolate in a double boiler.
•Mix together (using a food processor) the butter with the eggs, then add the sugar.
•Mix until lighter, then add the chocolate, flour, almond powder, the beets and the vanilla extract, and mix well.
•Butter a small mould (round mould or square one works well) and place greased parchment paper at the bottom)
•Pour the preparation in it and bake in the oven for about 30 mns in a preheated oven, 350 F (180 C)
Note: Your brownies are cooked once the blade of a knife comes out dry after you insert the blade in the cake.
< Beet Risotto
1 bunch red beets with greens (about 1 1/2 pounds)
6 cups reduced-sodium chicken broth or vegetable broth
5 tablespoons balsamic vinegar, divided
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 small sweet onion, such as Vidalia, cut into 1-inch cubes
2 cups arborio rice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup grated Parmesan cheese (optional)
1.Remove greens from beets; cut off and discard stems. Cut the greens crosswise into 1/2-inch strips; set aside. Scrub beets; place in a saucepan large enough to hold them in a single layer. Add broth and, if necessary, enough water to just cover them. Bring to a boil over high heat. Reduce heat to a gentle boil and cook until the tip of a sharp knife can be easily inserted into the beets, 30 to 45 minutes.
2.Transfer the beets with a slotted spoon to a cutting board to cool. Measure the cooking liquid; either add water or reduce over high heat to get 6 cups total. Strain through a sieve lined with paper towels into a medium bowl. Slice off beet ends and slip off skins. (To avoid Lady Macbeth hands, wear rubber gloves or hold beets in a paper towel.) Cut the beets into 1/4-inch dice; transfer to a medium bowl and gently mix with 2 tablespoons vinegar. Set aside.
3.Heat oil and butter in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until translucent, about 3 minutes. Add rice, increase heat to medium-high and cook, stirring constantly, until all the rice is opaque, about 1 minute. Add the remaining 3 tablespoons vinegar and 1 cup of the reserved beet-cooking liquid. Stir until almost all the liquid has been absorbed, adjusting the heat as necessary to maintain a simmer, about 4 minutes. Continue to add the beet broth, 1 cup at a time, stirring after each addition until all the liquid has been absorbed and adjusting the heat as necessary to maintain a simmer.
4.Add the reserved beet greens to the rice along with the final cup of broth. Cook, stirring, until the greens are wilted, about 2 minutes. Add the reserved beets and continue stirring until all the liquid has been absorbed, about 2 minutes more. Season with salt and pepper. Serve with Parmesan cheese, if desired.
Chinese Cabbage~ yet another vegetable that may leave you scratching your head and wondering what to do with it! Good news is it is very simple to prepare. Add it shredded at the last minute to your stir fries or try it in the super easy Cabbage Salad recipe below. Stores best in plastic bag in your crisper drawer.
Chinese Cabbage SaladIngredients
2 tablespoons sesame seeds
1 1/2 tablespoons rice vinegar
1/2 teaspoon sesame oil
2 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
4 cups shredded cabbage
2 carrots, shredded
1 (3 ounce) package ramen noodles, crushed
1.In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
2.In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
3.In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.
Sorry~ that is it for recipe ideas for this week as it is now 11:38pm Tuesday eve.. baby Tione was fussy until 10:45pm making the usual blog posting time unavail... Now off to sleep while I can! ~ suzie