Whew! What a deluge! Our plants have been re hydrated on the farm and new seedlings that we planted weeks ago are popping up with renewed vigor. Last night as the rain hammered away on the roof I realized that our water pumps were still down there at the rivers edge and debated about going out at 4 am to check on them. Luckily when we went out to check them later we discovered the pumps were still high and dry although their time of use seems to be over for the season.
We were not quite ready for the downpour as we scurried around the farm on Sunday to get about a hundred things done before the storm.
First we had a wonderful time planting garlic with CSA members, friends and family (my mom who came with oatmeal cookies!) Thank you to CSA members Russ and Zory and their two young friends.. also thank you to our regular volunteer crew M.A, Robin and Violet who showed up to lend a hand in garlic planting. We planted and mulched 7 rows with three more to go!
When we ran out of garlic seed to plant we moved onto the butternut squash scattered in the field. We snipped them, piled them and then put them into wheelbarrows to the truck.. where they were then loaded into the truck, driven to the barn and then unloaded again.. all that for your butternut squash this week!~ They have passed through our hands several times and been sweetened along the way!
We had big plans for Monday as well until the sore throat I'd been fighting on Sunday turned into the full fledged flu by Monday morning.. bad timing to be laid out with the upcoming storm! So we did not quite get to our 100th thing on the list but we are crossing our fingers that the ground will dry out enough for us to till in all of the remaining crop residues and then get our cover crop seed in and then we will welcome the rain with open arms!
Exciting news in the Umpqua!! There will be a local showing (with local popcorn!) of the movie Food,Inc playing Friday November 6th at 6pm at the Douglas County Museum. This event is being hosted by our good friends at Think Local Umpqua.. please mark your calendars!! This is a great movie for all of you who are obviously concerned about where your food comes from!! We'll see you at the movies!!!
Harvest This Week Includes:
Garlic
Norkotah Russet Potatoes
Red and Green Tomatoes (green tomato recipes below!)
Concord Grapes
Butternut Winter Squash
Daikon Radish (the long white root)
Beets
Napa Cabbage OR Kohlrabi
Yellow Onion
Sage (to help with butternut lasagna recipe below!!)
Butternut Squash Time!!
Your butternut squash will keep best at room temp and will keep for over a month. It only gets sweeter as it ages so do not feel compelled to cook it at once. When your ready here are some ideas:
Spiced Butternut Squash Soup
* 3 pounds butternut squash, halved and seeded
* 2 tablespoons butter
* 1 medium onion, sliced
* 1 leek, sliced
* 2 cloves garlic, sliced
* 2 (49.5 fluid ounce) cans chicken broth
* 2 large russet potatoes, peeled and quartered
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon ground allspice
* 1/8 teaspoon ground nutmeg
* 1/8 teaspoon ground ginger
* salt and pepper to taste
* 1/2 cup sherry wine
* 1 cup half-and-half cream
* 1/2 cup sour cream (optional)
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
2. Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
3. Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.
How to Bake Your Winter Squash
Cut smaller squash (like acorn squash) in half; scoop out the seeds. Place 2 teaspoons honey, brown sugar, or maple syrup and 1 tablespoon butter into their centers. Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes, or until easily pierced with a fork.
Roasting Method
Cut in half and seed squash. Place the squash halves, cut-side up, on a rimmed baking sheet. Rub the flesh with softened butter or oil, season with salt and pepper and drizzle with brown sugar, maple syrup or orange juice. Flip the squash over and roast them for 40 to 45 minutes in a preheated 400 degrees F (200 degrees C) oven. Roast the squash until the skin is blistered, browned and the flesh tender. Insert a fork or knife under the skin to test that the flesh is tender. When the squash has cooled the skin should peel off easily.
Roasting squash helps to maintain squash's delicate flavor. Once roasted and cooled, there are a plethora of cooking options available. One option is to mash the squash and use it in any recipe calling for squash purée. Roasted squash freezes extremely well and reheats easily. Don't be afraid to roast several squash at once and freeze it for use during the holidays
Butternut Squash and Sage Lasagna- thanks Martha Stewart for the heads up on this one! Butternut lasagna is fantastic!! Dino's Italian Restaurant made a batch of it last year for one of the Think Local Benefit Dinners.. believe me I'm going to dust off the old apron and give this one a whirl!!
Ingredients
Serves 8
* 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
* 2 tablespoons extra-virgin olive oil
* Coarse salt and freshly ground pepper
* 1 pound whole-milk ricotta cheese
* 1/2 cup heavy cream
* 2 large egg yolks
* 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
* Freshly grated nutmeg
* 2 tablespoons unsalted butter
* 1/3 cup loosely packed fresh sage leaves, coarsely chopped
* 1 1/4 cups homemade or store-bought low-sodium chicken stock
* Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
* 4 ounces finely grated Parmesan cheese (1 1/4 cups)
Directions
1. Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
2. Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
3. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
4. Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
5. Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
6. Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.
From Martha Stewart Living, October 2008
Concord Grapes:Concord grapes are a grape variety developed in the Eastern United States during the 19th century. The grapes have a number of uses, and often appear in jams, jellies, grape juice, and sweets. Concord grapes are extremely high in antioxidants and I love to just pop them in my mouth like table grapes. They are crisp, refreshing and even taste purple... pop one in your mouth and you'll see what I mean! They are seedy. Seeds can be squeezed out or spit at your spouse, kids if they're acting unruly.
Daikon Radish The Daikon radish comes to us from Japan where it is used raw to complement the taste of oily or raw foods and, more importantly, to aid in their digestion. Laboratory analysis has shown that the juice of raw daikon is abundant in digestive enzymes similar to those found in the human digestive tract. These enzymes - diastase, amylase, and esterase - help transform complex carbohydrates, fats, and proteins into their readily assimilable components. Traditional Japanese restaurants serve grated daikon (daikon oroshi) in tempura dip to help digest oils, or shredded daikon with raw fish to help digest the protein. Grated daikon is a wonderful aid to people with a weak digestive system. It is important, however, to use grated daikon immediately. In just thirty minutes nearly 50 percent of its enzymes are lost. Daikon is also
To Prepare for Eating:
Scrub or peel removing only a thin layer of the outside. It can be grated, or cut into cubes, sticks, or thin slices. It can be eaten raw or cooked. Cooked daikon is used like a turnip in soups and stews. Raw daikon can be used to add some crunch and spice to salads and relishes.
Beijing Radish Salad
1 medium daikon radish
2 tablespoons rice or balsamic vinegar (or a combination)
1 tablespoon soy sauce
1 teaspoon sugar
2 teaspoons sesame oil
2 garlic cloves, finely chopped
Wash and julienne radishes. They can be peeled or not as you like or you can grate them. Mix together the rest of the ingredients and dress the radishes with the dressing.
DAIKON RADISH REMOULADE
1 lb.
3 tbsp.
4 tbsp.
1 tsp.
1/4 cup
daikon radish
dijon style mustard
olive oil
wine vinegar
minced fresh parsley leaves
Cut the daikon into 2-inch-long fine julienne strips or grate it coarse. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the daikon strips and the parsley and toss the mixture well. Serves 6.
Gourmet, April 1991
Napa Cabbage~ Another treat from the Asian world! Napa cabbage is also know as Chinese Cabbage.
How it Stacks Up Nutrient Wise:
1 cup raw shredded contains:
calories: 20
Vitamin C: 46% RDA
Vitamin A: 26% RDA
Fiber: 1 g
Protein: 1 g
Sesame Noodles with Napa Cabbage
Vegetarian Times Issue: February 1, 2007 p.65 — Member Rating: 1111
This easy dish is equally good hot or cold, and leftovers make a great take-along lunch.
Ingredient List
Serves 4
* 3 Tbs. reduced-fat peanut butter
* 2 Tbs. roasted sesame oil
* 2 Tbs. low-sodium soy sauce
* 2 Tbs. sherry or mirin (rice wine)
* 1 Tbs. rice vinegar
* 1 Tbs. sugar
* 1/4 tsp. red pepper flakes or 1/2 tsp. chile sauce
* 10 oz. long noodles, such as udon or spaghetti
* 1/2 lb. napa cabbage, shredded (about 4 cups)
* 1/4 cup chopped cilantro
Directions
1. Whisk together peanut butter, sesame oil, soy sauce, sherry, vinegar, sugar and red pepper flakes in saucepan.
2. Cook noodles according to package directions.
3. Meanwhile, place cabbage in colander over sink. Warm sauce over medium-low heat.
4. Drain noodles over cabbage in colander to wilt cabbage. Transfer noodles and cabbage to serving bowl, add sauce, and toss until combined.
5. Sprinkle with cilantro, and serve.
Nutritional Information
Per SERVING: Calories: 408, Protein: 15g, Total fat: 13g, Saturated fat: 2g, Carbs: 59g, Cholesterol: mg, Sodium: 553mg, Fiber: 5g, Sugars: 7g
Green Tomato Time:
Classic Fried Green Tomatoes
* 4 to 6 green tomatoes
* salt and pepper
* cornmeal
* bacon grease or vegetable oil
Preparation:
Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!
Baked Green Tomatoes:
* 4 large firm green tomatoes
* salt and pepper
* 1/2 cup brown sugar
* 3/4 cup coarse buttery cracker crumbs
* 4 tablespoons butter
Preparation:
Cut green tomatoes in 1/2 inch slices; arrange green tomato slices in a greased baking dish. Season sliced green tomatoes with salt and pepper and spread each with about 1/2 tablespoon brown sugar. Cover sliced green tomatoes with crumbs and dot with butter. Bake at 350° until green tomatoes are tender but still firm, or about 25 to 35 minutes.
Recipe for baked green tomatoes serves 6.
Wednesday, October 14, 2009
Wednesday, October 7, 2009
CSA Harvest # 19
Hooray that Fall is really here!
Early this week during our vigilant weather watch we heard that we would encounter our first frost. We immediately started out into the garage to find every box, container, crate and bag that we could to store the crops in to get them out of the field. We labored over the tomato vines picking everything.. red ones in one box, green ones in another. The most rotten ones of course we had to throw at each other while we worked. Soon we looked like we were extras in a bad horror movie, tomato pulp dripping off our backs like fake blood. Tomato vines we didn't pick were covered with reemay. Reemay (also called agribon) is a fabric very similar to cheescloth. For farming purposes it comes in long rolls, wide enough to fit over the garden beds.
The two main functions of reemay are to protect a crop from frost and also to allow water and sun through to the plant but not pests. It is remarkable at how much better plants do when grown under it (except during really hot weather than you can actually cook your plants!) There are a few drawbacks to it though. The biggest is that it is expensive, the other is that for the high cost it is very delicate and tears easily. The worst is when we carefully cover a bed with the reemay and the next morning we wake up to find that deer have come through and poked holes all through it when passing through. Yes.. we are probably the only farmers in Oregon without deer fencing! For those of you who don't know the farm sits at only about 25 feet above the South Umpqua river. This makes for wonderful loamy soil but also there is always the chance that the river will flood and would take our deer fence with it! We have had much better luck this year than last with the deer and for that we are thankful. Of course now that hunting season is upon us that may change as the deer come down out of the hills to set up camp in the safe zone.
By the way we ended up not having a frost as warned although last night we had a small one. Last night's frost was cold enough to kill the uncovered basil, cucumbers (you're breathing a sigh of relief I bet!) and the winter squash.
Yes we do have winter squash (3 varieties) which we are hoarding until next week.
This week you will find tomatillos or husk tomato.. a very favorite treat of mine used in the Mexican specialty called "salsa verde" (or green salsa) sounds better in Spanish! So please read below on how to prepare and store them!
Enjoy!
Harvest This Week Includes:
Eggplant
Tomatillos
French Fingerling potatoes
Gypsy Peppers (sweet)
Jalapeno Peppers (spicy)
Red Zeppelin Onion
Heirloom Tomatoes
Sweet Cluster Tomatoes
Sungold Tomatoes OR Grapes
Carrots
Rainbow Chard
Recipe Ideas and Storage Tips:
Tomatillos:The tomatillo (Physalis philadelphica) is a plant of the Solanaceae (nightshade) family, related to tomatoes, bearing small, spherical and green or green-purple fruit of the same name. I took a photo of them above. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine.
Storage: Fresh ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator.[2] They may also be frozen whole or sliced.
Roasted Tomatillo and Garlic Salsa
* 1 pound fresh tomatillos, husks removed
* 1 head garlic cloves, separated and peeled
* 3 fresh jalapeno peppers
* 1 bunch fresh cilantro
* 1/2 cup water, or as needed
* salt and pepper to taste
DIRECTIONS
1. Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
2. Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving. Grab your favorite bag of tortilla chips or spoon over quesadillas..yummmmmmm
Chicken soup with tomatillos adapted from Splendid Soups.
1 chicken cut into 8 pieces
1 lb tomatillos coarsely chopped
1 onion finely chopped
3 cloves garlic finely chopped
2 jalapenos seeded and chopped
3 c chicken broth
2 T chopped cilantro
salt and pepper
Brown the chicken in a pan 8-10 minutes a side. Adjust the fat and lightly saute the onions and garlic. Add broth, tomatillos, jalapenos and chicken to pan. When chicken is done (~15 minutes) remove to cool. Skim any fat (I use a stick blender) and puree what is in the pan. The recipe calls for straining it, but if you like it a bit more chunky leave it. Shred the chicken meat and return to the pan with the cilantro. Adjust salt/pepper (add cayenne if you need it) to taste and you have a great soup (I'll sometimes add a little lime juice to taste as well). Serve with sour cream and/or shredded cheese.
There are plenty more recipes on how to use tomatillos on the internet if these don't interest you.. try myrecipes.com
Jalapeno Chicken easy and elegant!
Ingredients:
1 jalapeno pepper, sliced into rings
*
1 chicken breast, thawed and sliced lengthwise, thin
*
1 cup spinach
*
1 tomato, sliced
*
1 slice provolone cheese
*
2 tablespoons crumbled feta cheese
*
1 tablespoon Worcestershire sauce
*
1 teaspoon fresh minced garlic
*
Salt and pepper to taste
Directions
1.
Season the chicken with salt and pepper to taste, or with any other seasonings you may prefer.
2.
In a skillet, sear the chicken breasts, about 2 minutes each side, then reduce heat to low and cook until chicken is done throughout. Use a bit of cooking spray to avoid sticking.
3.
In a separate pan, cook the spinach until soft.
4.
Once spinach is done, transfer to a mixing bowl and toss with Worcestershire and minced garlic.
5.
Place spinach mixture atop the chicken breasts.
6.
Cover spinach with tomato slices and jalapeno pepper slices.
7.
Top with provolone cheese.
8.
Cover the pan until cheese is melted.
Wednesday, September 30, 2009
CSA Harvest #18
I can't believe that last week I actually said we were able to put our feet up at this point.. it must have been wishful thinking! We still have a lengthy "to do" list before us before the end of the season. We are watching the weather forecasts at this point with eagle eyes to be prepared for our first frost and try to get as many things covered or picked before. As many of you know so many of our favorite garden goodies cannot withstand frosts. The first to go is always the basil, peppers, eggplant, cucumbers and beans. Tomatoes actually are a little hardier but not much. After a good "hard" frost the long vines turn black and signal the end of the tomato year. Each year before the frost we try to pick off as many tomatoes as we can.. green, pink, reds the color at harvest is unimportant at that point as they will ripen eventually if kept dry and at room temp. Maybe you will be able to enjoy tomatoes with your Thanksgiving meal!
We are eyeballing our fall crops with anticipation..calculating in our head if we have enough. Seeds that we planted two weeks ago are just sprouting up.. everything is slowing down with the shortening days and cold nights... where did summer go??
At this time of year when we are forced to come in by 8 pm as it is dark out I finally find myself standing in front of the stove "attempting" to cook a meal (poor Asinete!) It is so much easier for me to grow it than try to prepare it! But we do hope you find the recipes I have included useful.. I try to find the easiest ones for those of you who may be as challenged by cooking as myself!
Enjoy this week's harvest.. and now 8 more to go!!
This Week's Harvest Includes:
Sungold Cherry Tomatoes (some not quite ripe.. leave at room temp 'til ready)
Heirloom and Sweet Cluster Tomatoes
Charentais French Cantaloupe
Yukon Gold Potatoes
Big Top Red and Detroit Golden Beets
Garlic
Lacinato Kale (also called Dinosaur Kale do to the bumpy green skin)
Summer Squash
Yellow Onion
Basil
Dill
Cucumbers
Recipe ideas for your goodies:
Lacinato Kale (store in fridge in plastic bag to keep fresh)
This variety of kale hold more nutrients than other varieties of kale as it has the darkest leaf color.. so enjoy it while at the same time knowing it's doing your body good!
Using Kale
Kale leaves have thick fibrous stems. They stems are edible, so leave them in if you enjoy crunchy foods. Or you can take them out, if you are not used to eating lots of fiber, or if you want to make a more delicate dish. To strip out the stems, grasp a kale leaf with one hand by the stem. Wrap your other hand firmly around the lower end of the leafy part. Slide your hand up the leaf, staying close to the stem, to strip off the leafy part. Drop the leaf onto the cutting board, and do another one. If you are making a blended soup or green smoothie, leave the stems in.
To chop kale, lay a bunch of kale on the cutting board and cut crosswise into strips. Turn the cutting board 90°, and cut again if you want smaller pieces. Or cut kale leaves crosswise with a kitchen scissors. Or just tear into pieces with your hands.
SPICY RICE AND KALE
2 1/4 cups canned low-salt chicken broth or vegetable broth
1 1/2 teaspoons Creole or Cajun seasoning
1 cup converted white rice
4 ounces kale (about 1/2 large bunch), stems and ribs removed, leaves coarsely chopped (2 cups
packed)
Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale and bring to
boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.
Serves 4.
Per serving: calories, 204; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 1 mg.
Bon Appétit
Kale with cream (Irish) 4-5 servings
1 3/4 lbs Kale
2 Tbsp butter
2 Tbsp double cream (I used heavy whipping cream) a pinch or so of nutmeg, salt, pepper
2 Tbsp stock (I dissolved a vegetable bouillon) Wash kale and strip leaves from stalk, then plunge into heavily boiling water. Cook 'til tender, 20-30 minutes. Drain well and chop finely. In saucepan, combine butter, cream spices, then add kale and stock.Mix well.
Cook until well heated and sauce is slightly reduced.
(The sauce is just enough to offer flavor but not drown the kale.)
Braised Lacinato Kale
Recipe courtesy of Emeril Lagasse
1 tablespoon olive oil
1 onion, thinly sliced
1 teaspoon salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
8 cups (firmly packed) torn and stemmed kale pieces
1 cup Basic Chicken Stock, or Veg Stock
Splash cider vinegar (I like it with Balsamic or Red Wine Vinegar, or White Wine as well)
Preparation:
Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately!!
You can also include a handful of the Sun Gold cherry tomatoes to the sauté for added flavor. Red pepper works well also. It tastes great on its own or try it added to mashed potatoes!
Sweet!
We love Beets and with these recipes you will
too!
Beet and Feta Cheese Appetizer
INGREDIENTS (Nutrition)
* 2 large fresh beets
* 1/2 cup tarragon vinegar
* 1/4 cup lemon juice (optional)
* 1/2 cup feta cheese
* 1/2 cup chopped walnuts
DIRECTIONS
1. Bring a pot of water to a boil, and cook the beets 25 minutes, or until tender. Cool, peel, and slice 1/3 inch thick. Place slices in a bowl with the tarragon vinegar, and marinate 15 minutes.
2. Place a few beet slices on a microwave-safe dish, reserving vinegar. Sprinkle beets with some of the reserved vinegar, lemon juice, feta cheese, and walnuts. Top with more beet slices, and sprinkle again with vinegar, lemon juice, feta, and walnuts. Repeat, building the stacks as high as you like.
3. Place stacks in the microwave, and cook 40 to 60 seconds on Medium. Cool slightly before serving.
Beet Greens~ don't throw them away ~cook them!
Beet Greens Recipe
While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.
Ingredients
* 1 pound beet greens
* 1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
* 1/4 cup chopped onion
* 1 large garlic clove, minced
* 3/4 cup of water
* 1 Tbsp granulated sugar
* 1/4 teaspoon crushed red pepper flakes
* 1/6 cup of cider vinegar
Method
1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
Serves 4.
Roasted Beet and Beet Green Salad
INGREDIENTS:
1 bunch beets
2 TBS olive oil
1 tsp dried rosemary
1 tsp dried thyme
salt & pepper to taste
nice bunch of fresh beet greens from the beets
1 cup baby greens tossed in good olive oil and balsamic vinegar
goat cheese
2 TBS pine nuts, toasted
METHOD:
Preheat oven to 425 F. Wash and trim beets, leaving their skins on. Wash and reserve beet greens.
Line a cookie sheet with tin foil. Place beets on cookie sheet. Drizzle with olive oil and sprinkle with rosemary, thyme, salt & pepper. Shake cookie sheet so that beets get coated with oil and spices. Place in the preheated oven and roast for 45 minutes or until beets are fork tender.
Take beets out of the oven and peel skins off. Note: If you care about your nails, which some people do, wear gloves, or you will have red dye under your nails for days after wards. Do not run under water as it will wash away a lot of flavor. Cut into quarters. Drizzle with good extra virgin olive oil and balsamic vinegar, salt & pepper. Toss and set aside.
In a skillet warm 1 tsp olive oil. Add beet greens and cook until wilted.
To plate put baby greens down, top with wilted beet greens, spoon on top roasted beets with dressing, goat cheese and pine nuts. Serve.
We are eyeballing our fall crops with anticipation..calculating in our head if we have enough. Seeds that we planted two weeks ago are just sprouting up.. everything is slowing down with the shortening days and cold nights... where did summer go??
At this time of year when we are forced to come in by 8 pm as it is dark out I finally find myself standing in front of the stove "attempting" to cook a meal (poor Asinete!) It is so much easier for me to grow it than try to prepare it! But we do hope you find the recipes I have included useful.. I try to find the easiest ones for those of you who may be as challenged by cooking as myself!
Enjoy this week's harvest.. and now 8 more to go!!
This Week's Harvest Includes:
Sungold Cherry Tomatoes (some not quite ripe.. leave at room temp 'til ready)
Heirloom and Sweet Cluster Tomatoes
Charentais French Cantaloupe
Yukon Gold Potatoes
Big Top Red and Detroit Golden Beets
Garlic
Lacinato Kale (also called Dinosaur Kale do to the bumpy green skin)
Summer Squash
Yellow Onion
Basil
Dill
Cucumbers
Recipe ideas for your goodies:
Lacinato Kale (store in fridge in plastic bag to keep fresh)
This variety of kale hold more nutrients than other varieties of kale as it has the darkest leaf color.. so enjoy it while at the same time knowing it's doing your body good!
Using Kale
Kale leaves have thick fibrous stems. They stems are edible, so leave them in if you enjoy crunchy foods. Or you can take them out, if you are not used to eating lots of fiber, or if you want to make a more delicate dish. To strip out the stems, grasp a kale leaf with one hand by the stem. Wrap your other hand firmly around the lower end of the leafy part. Slide your hand up the leaf, staying close to the stem, to strip off the leafy part. Drop the leaf onto the cutting board, and do another one. If you are making a blended soup or green smoothie, leave the stems in.
To chop kale, lay a bunch of kale on the cutting board and cut crosswise into strips. Turn the cutting board 90°, and cut again if you want smaller pieces. Or cut kale leaves crosswise with a kitchen scissors. Or just tear into pieces with your hands.
SPICY RICE AND KALE
2 1/4 cups canned low-salt chicken broth or vegetable broth
1 1/2 teaspoons Creole or Cajun seasoning
1 cup converted white rice
4 ounces kale (about 1/2 large bunch), stems and ribs removed, leaves coarsely chopped (2 cups
packed)
Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale and bring to
boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.
Serves 4.
Per serving: calories, 204; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 1 mg.
Bon Appétit
Kale with cream (Irish) 4-5 servings
1 3/4 lbs Kale
2 Tbsp butter
2 Tbsp double cream (I used heavy whipping cream) a pinch or so of nutmeg, salt, pepper
2 Tbsp stock (I dissolved a vegetable bouillon) Wash kale and strip leaves from stalk, then plunge into heavily boiling water. Cook 'til tender, 20-30 minutes. Drain well and chop finely. In saucepan, combine butter, cream spices, then add kale and stock.Mix well.
Cook until well heated and sauce is slightly reduced.
(The sauce is just enough to offer flavor but not drown the kale.)
Braised Lacinato Kale
Recipe courtesy of Emeril Lagasse
1 tablespoon olive oil
1 onion, thinly sliced
1 teaspoon salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
8 cups (firmly packed) torn and stemmed kale pieces
1 cup Basic Chicken Stock, or Veg Stock
Splash cider vinegar (I like it with Balsamic or Red Wine Vinegar, or White Wine as well)
Preparation:
Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately!!
You can also include a handful of the Sun Gold cherry tomatoes to the sauté for added flavor. Red pepper works well also. It tastes great on its own or try it added to mashed potatoes!
Sweet!
We love Beets and with these recipes you will
too!
Beet and Feta Cheese Appetizer
INGREDIENTS (Nutrition)
* 2 large fresh beets
* 1/2 cup tarragon vinegar
* 1/4 cup lemon juice (optional)
* 1/2 cup feta cheese
* 1/2 cup chopped walnuts
DIRECTIONS
1. Bring a pot of water to a boil, and cook the beets 25 minutes, or until tender. Cool, peel, and slice 1/3 inch thick. Place slices in a bowl with the tarragon vinegar, and marinate 15 minutes.
2. Place a few beet slices on a microwave-safe dish, reserving vinegar. Sprinkle beets with some of the reserved vinegar, lemon juice, feta cheese, and walnuts. Top with more beet slices, and sprinkle again with vinegar, lemon juice, feta, and walnuts. Repeat, building the stacks as high as you like.
3. Place stacks in the microwave, and cook 40 to 60 seconds on Medium. Cool slightly before serving.
Beet Greens~ don't throw them away ~cook them!
Beet Greens Recipe
While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.
Ingredients
* 1 pound beet greens
* 1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
* 1/4 cup chopped onion
* 1 large garlic clove, minced
* 3/4 cup of water
* 1 Tbsp granulated sugar
* 1/4 teaspoon crushed red pepper flakes
* 1/6 cup of cider vinegar
Method
1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
Serves 4.
Roasted Beet and Beet Green Salad
INGREDIENTS:
1 bunch beets
2 TBS olive oil
1 tsp dried rosemary
1 tsp dried thyme
salt & pepper to taste
nice bunch of fresh beet greens from the beets
1 cup baby greens tossed in good olive oil and balsamic vinegar
goat cheese
2 TBS pine nuts, toasted
METHOD:
Preheat oven to 425 F. Wash and trim beets, leaving their skins on. Wash and reserve beet greens.
Line a cookie sheet with tin foil. Place beets on cookie sheet. Drizzle with olive oil and sprinkle with rosemary, thyme, salt & pepper. Shake cookie sheet so that beets get coated with oil and spices. Place in the preheated oven and roast for 45 minutes or until beets are fork tender.
Take beets out of the oven and peel skins off. Note: If you care about your nails, which some people do, wear gloves, or you will have red dye under your nails for days after wards. Do not run under water as it will wash away a lot of flavor. Cut into quarters. Drizzle with good extra virgin olive oil and balsamic vinegar, salt & pepper. Toss and set aside.
In a skillet warm 1 tsp olive oil. Add beet greens and cook until wilted.
To plate put baby greens down, top with wilted beet greens, spoon on top roasted beets with dressing, goat cheese and pine nuts. Serve.
Wednesday, September 23, 2009
CSA Harvest #17
Happy Fall! Woohoo my favorite time of year has arrived! Fall on the farm is a time for harvesting and preparing animals, structures and tools for the upcoming winter. Fall is one of my favorite times on the farm because I don't feel the pressure of weeding and planting. For now we have done most of our planting for the remainder of the season.. at this point we sort of kick our feet up and reap the bounty of our frantic spring and early summer days. We don't sweat the weeds as much because by the end of November everything will be tilled under (including all those pesky weeds!)
Our fava bean cover crop seeds arrived (500 pounds!) and are stacked neatly in the packing shed aka: garage. I look forward to the upcoming spring when I can look out and see fields of beautiful, lush flowering fava beans.. oh yeah I forgot about the whole spring allergy problem but every sneeze, sniffle and gasp will be worth it!
In other farm news today Asinete and I planted spinach, Easter egg radishes, bok choi, scarlet turnips, kohlrabi, and baby salad mix. The broccoli, cauliflower and cabbages for fall are looking robust and they will be something to look forward to when the first frost tells us that fall is really here. Also there will be spinach, lettuces, and more greens than you can shake a stick at.. for now please enjoy these lingering tastes of summer.
Your farmers,
Suzie, Asinete, M.A, Violet, Robin and Wayne
Todays' Harvest Will Include:
Italian Plums (thank you Scott and Cindy!)
Golden Delicious Apples
French fingerling potatoes
Rainbow Chard
Heirloom tomatoes
Green/Purple Beans
Cucumbers
Summer Squash
Red/Yellow Onions
Kohlrabi (the comet shaped veggie in your basket)
Dill
Rosemary
Jalapeno's/Bulgarian Carrot spicy peppers
Kohlrabi
Kohlrabi is the strange looking vegetable in your share this week. It is actually a cross between a turnip and cabbage but is listed as a Brassica (related to fellow brassicas broccoli, cabbage and cauliflower) Like its cousins kohlrabi thrives in cool weather. It is commonly seen in purple and green colors.
After washing your kohlrabi trim away any woody or tough portions of skin. Kohlrabi can be cooked or eaten raw. The leaves and bulb portion are the edible parts of the kohlrabi. My favorite way to eat it is to simply peel off the skin on the bulb and eat it right like that~ raw. It can be seasoned with a dash of salt as well. For those of you who would like to add a bit more effort into it here are a few ideas: grate the peeled kohlrabi bulb into your favorite salad, add sliced or cubed kohlrabi to soups, stews and stir-fry. The kohlrabi can also be cooked, mashed, mixed with cooked potato formed into patties and fry in butter or oil of your choosing.
French Fingerling Potato Recipe Ideas:
Fingerling potatoes, because of their versatility and size are great time savers and compliment roasted chicken, grilled meats, and add a gourmet touch to salads and vegetable medley's. You can bake, roast, grill, steam, fry, saute, boil or mash these tasty nuggets and discover their superior flavor.
Bleu Cheese Stuffed Fingerling Potatoes
Serves 4
Ingredients
* 9 French Fingerling Potatoes
* 1 tsp. Olive Oil
* 1/4 tsp. salt
* 1/4 tsp. Ground black pepper
* 4 sliced of bacon, cooked crispy and crumbled
* 1/4 cup crumbled bleu cheese
* 1/4 cup Fresh Chives, chopped
Directions:
1. Preheat oven to 425°.
2. Wash fingerlings in cool water, pat dry, and brush with olive oil.
3. Place potatoes in a glass baking dish. Sprinkle with salt and pepper and bake in center of oven for 20 minutes or until golden brown and tender.
4. Remove from oven, and with a knife cut an X on the top of each fingerling. Gently squeeze sides of fingerlings until centers spread out to form a small well. Stuff a small amount of bleu cheese, bacon and green onion into the well of each potato.
5. Serve immediately.
Curry Chicken with Fingerling Potatoes
* 1 lb Fingerling Potatoes, cut in 1 inch slices
* 4 boneless, skinless chicken breasts, salt and peppered
* 1 1/3 cup mayonnaise
* 2 tsp yellow curry
* 3 stalks chopped celery
* 1/3 cup chopped flat leaf parsley
* 1 cup golden raisins
* 1/2 cup sliced toasted almonds
* 1 TBSP olive oil
* salt & pepper
Directions:
1. Bring 3 quarts of water to boil. Boil potatoes 8-10 minutes until tender. Drain and set aside.
2. Preheat oven to 500° degrees. In a baking dish, add oil and chicken. Broil 10-12 minutes turning after 5-6 minutes. Cook until chicken is fully cooked. Remove from oven and set aside.
3. In a large mixing bowl, add mayonnaise, curry, parsley, potatoes, raisins. Dice chicken and add to mixture and blend all ingredients. Salt & pepper to taste. Refrigerate until cold.
4. Garnish with toasted almonds and serve with ripe cantaloupe or over a bed of salad greens. Can be prepared one day in advance.
Rosemary Fingerling Potatoes
Ingredients
* 1 bag of Fingerling Potatoes
* 1 Tbsp. Olive Oil
* 1/4 tsp. salt
* 1/4 tsp. Ground black pepper
* 1 Tbsp. Fresh Rosemary, chopped
Directions:
1. Preheat oven to 425°.
2. Wash fingerlings in cool water, pat dry, and slice into 1/2 inch slices.
3. In a mixing bowl add all other ingredients and mix well. Add fingerlings and coat thoroughly.
4. Place potatoes in a single layer onto baking sheet and bake in center of oven for 20 minutes or until golden brown and tender.
5. Remove from oven, garnish with sprigs of fresh rosemary and serve immediately.
Bleu Cheese Jalapeno Poppers (in a bleu cheese mood tonight I guess!)
INGREDIENTS (Nutrition)
* 2 eggs, beaten
* 1/4 cup milk
* 1 cup panko bread crumbs
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1/2 tablespoon garlic powder
* 12 jalapeno chile peppers
* 1/2 cup crumbled bleu cheese
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix together the egg and milk in a small bowl. In a separate bowl, mix together the panko crumbs, salt, pepper, and garlic powder.
3. Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the blue cheese. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the panko mixture. Arrange the breaded peppers on a baking sheet.
4. Bake in preheated oven until golden brown, about 15 minutes.
Enjoy!!
Our fava bean cover crop seeds arrived (500 pounds!) and are stacked neatly in the packing shed aka: garage. I look forward to the upcoming spring when I can look out and see fields of beautiful, lush flowering fava beans.. oh yeah I forgot about the whole spring allergy problem but every sneeze, sniffle and gasp will be worth it!
In other farm news today Asinete and I planted spinach, Easter egg radishes, bok choi, scarlet turnips, kohlrabi, and baby salad mix. The broccoli, cauliflower and cabbages for fall are looking robust and they will be something to look forward to when the first frost tells us that fall is really here. Also there will be spinach, lettuces, and more greens than you can shake a stick at.. for now please enjoy these lingering tastes of summer.
Your farmers,
Suzie, Asinete, M.A, Violet, Robin and Wayne
Todays' Harvest Will Include:
Italian Plums (thank you Scott and Cindy!)
Golden Delicious Apples
French fingerling potatoes
Rainbow Chard
Heirloom tomatoes
Green/Purple Beans
Cucumbers
Summer Squash
Red/Yellow Onions
Kohlrabi (the comet shaped veggie in your basket)
Dill
Rosemary
Jalapeno's/Bulgarian Carrot spicy peppers
Kohlrabi
Kohlrabi is the strange looking vegetable in your share this week. It is actually a cross between a turnip and cabbage but is listed as a Brassica (related to fellow brassicas broccoli, cabbage and cauliflower) Like its cousins kohlrabi thrives in cool weather. It is commonly seen in purple and green colors.
After washing your kohlrabi trim away any woody or tough portions of skin. Kohlrabi can be cooked or eaten raw. The leaves and bulb portion are the edible parts of the kohlrabi. My favorite way to eat it is to simply peel off the skin on the bulb and eat it right like that~ raw. It can be seasoned with a dash of salt as well. For those of you who would like to add a bit more effort into it here are a few ideas: grate the peeled kohlrabi bulb into your favorite salad, add sliced or cubed kohlrabi to soups, stews and stir-fry. The kohlrabi can also be cooked, mashed, mixed with cooked potato formed into patties and fry in butter or oil of your choosing.
French Fingerling Potato Recipe Ideas:
Fingerling potatoes, because of their versatility and size are great time savers and compliment roasted chicken, grilled meats, and add a gourmet touch to salads and vegetable medley's. You can bake, roast, grill, steam, fry, saute, boil or mash these tasty nuggets and discover their superior flavor.
Bleu Cheese Stuffed Fingerling Potatoes
Serves 4
Ingredients
* 9 French Fingerling Potatoes
* 1 tsp. Olive Oil
* 1/4 tsp. salt
* 1/4 tsp. Ground black pepper
* 4 sliced of bacon, cooked crispy and crumbled
* 1/4 cup crumbled bleu cheese
* 1/4 cup Fresh Chives, chopped
Directions:
1. Preheat oven to 425°.
2. Wash fingerlings in cool water, pat dry, and brush with olive oil.
3. Place potatoes in a glass baking dish. Sprinkle with salt and pepper and bake in center of oven for 20 minutes or until golden brown and tender.
4. Remove from oven, and with a knife cut an X on the top of each fingerling. Gently squeeze sides of fingerlings until centers spread out to form a small well. Stuff a small amount of bleu cheese, bacon and green onion into the well of each potato.
5. Serve immediately.
Curry Chicken with Fingerling Potatoes
* 1 lb Fingerling Potatoes, cut in 1 inch slices
* 4 boneless, skinless chicken breasts, salt and peppered
* 1 1/3 cup mayonnaise
* 2 tsp yellow curry
* 3 stalks chopped celery
* 1/3 cup chopped flat leaf parsley
* 1 cup golden raisins
* 1/2 cup sliced toasted almonds
* 1 TBSP olive oil
* salt & pepper
Directions:
1. Bring 3 quarts of water to boil. Boil potatoes 8-10 minutes until tender. Drain and set aside.
2. Preheat oven to 500° degrees. In a baking dish, add oil and chicken. Broil 10-12 minutes turning after 5-6 minutes. Cook until chicken is fully cooked. Remove from oven and set aside.
3. In a large mixing bowl, add mayonnaise, curry, parsley, potatoes, raisins. Dice chicken and add to mixture and blend all ingredients. Salt & pepper to taste. Refrigerate until cold.
4. Garnish with toasted almonds and serve with ripe cantaloupe or over a bed of salad greens. Can be prepared one day in advance.
Rosemary Fingerling Potatoes
Ingredients
* 1 bag of Fingerling Potatoes
* 1 Tbsp. Olive Oil
* 1/4 tsp. salt
* 1/4 tsp. Ground black pepper
* 1 Tbsp. Fresh Rosemary, chopped
Directions:
1. Preheat oven to 425°.
2. Wash fingerlings in cool water, pat dry, and slice into 1/2 inch slices.
3. In a mixing bowl add all other ingredients and mix well. Add fingerlings and coat thoroughly.
4. Place potatoes in a single layer onto baking sheet and bake in center of oven for 20 minutes or until golden brown and tender.
5. Remove from oven, garnish with sprigs of fresh rosemary and serve immediately.
Bleu Cheese Jalapeno Poppers (in a bleu cheese mood tonight I guess!)
INGREDIENTS (Nutrition)
* 2 eggs, beaten
* 1/4 cup milk
* 1 cup panko bread crumbs
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1/2 tablespoon garlic powder
* 12 jalapeno chile peppers
* 1/2 cup crumbled bleu cheese
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix together the egg and milk in a small bowl. In a separate bowl, mix together the panko crumbs, salt, pepper, and garlic powder.
3. Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the blue cheese. Place the halves back together and secure with toothpicks. Dip each stuffed jalapeno in the egg mixture and then coat with the panko mixture. Arrange the breaded peppers on a baking sheet.
4. Bake in preheated oven until golden brown, about 15 minutes.
Enjoy!!
Wednesday, September 16, 2009
CSA Harvest #16
Good Day Everyone! Only a few more days of summer remain! The long days of summer have taken their toll on our heat loving plants. They are tattered and beaten up after countless harvests. We feel almost as battered and worn!
Some of our summer cover crops have been tilled in and now neat rows of spinach and baby lettuces are popping up. The winter squash are ripening and stand out in hues of red and tan against the green vines. Red kuri, butternut, and delicata winter squash can be something to look forward to after our first frost!
As you may have guessed Asinete's sweet corn is finished and we have been busy tilling up the corn stumps to make room for the winter cover crop of fava beans. We will be ordering 500 pounds of fava bean seeds in a week or so. 500 pounds will be enough to cover the five acres we cultivate for the winter. After taking and taking all spring, summer and fall from the gardens it feels so good to give something back to the ground.. a cover crop that will prevent erosion from the heavy rains, add nitrogen to the soil, improve soil "tilth" (texture) and as a bonus the fava bean flowers will be an important food source for the honeybees in the spring.
In other farm news this week we would like to thank our friends and neighbors for sharing the bounty of their Asian pear and Bartlett pears. Rest assured they are grown without chemicals!
Enjoy!
Suzie, Asinete, MA, Robin, Violet and Wayne
Harvest This Week Will Include:
Asian Pears and Barlett Pears
Green and Purple Beans
Basil
Sungold Tomatoes
Heirloom Tomatoes
Garlic
Cucumber
Squash
Carrots
Beets or Hakurei Turnips
Yukon Gold Potatoes
Dill
Eggplant
Gypsy Peppers (sweet)
Arugula
Arugula Info
Cleaning & Storing Arugula
Bunched arugula needs to have its tough stems removed and discarded before cleaning. Arugula is best cleaned in a large bowl or basin of cool water. Gently swish leaves in the water, letting any dirt fall to the bottom of the bowl. Lift clean leaves out of the water (leaving dirt behind) and transfer to a salad spinner or several layers of paper towels or a clean kitchen towel. Dry in the spinner or by rolling in the towels. Transfer leaves to a layer or two of paper towels (or clean, dry ones if you dried the leaves with towels), gently roll them up, and store in a loosely closed plastic bag in the fridge.
Arugula stored this way will last up to a week. Uncleaned leaves last about 3 days.
Pasta with Arugula and Goat Cheese Sauce
from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette 4 servings
a bunch of fresh arugula
4 springs fresh parsley
1 8 ounce container low-fat yogurt or sour cream
1/3 cup goat cheese, crumbled
S and P to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish
1. Before preparing sauce, fill a large casserole with water, and bring the water to a boil.
2 Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley.
3. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use.
4. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately.
ARUGULA PESTO SAUCE eat with artichokes, noodles, toast, carrot sticks...
3 cups packed arugula (about 3/4 pound), washed well and spun dry 1/3 cup pine nuts, toasted golden and cooled 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1 large garlic clove, chopped 3 tablespoons olive oil 1/4 cup hot water plus additional if desired In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
ARUGULA SALAD The Victory Garden Cookbook, Marian Morash
Wash and dry the arugula. Chop garlic and toss with arugula. Use a good strong green olive oil and red wine vinegar. Dress with oil, a bit of vinegar, and season with salt and pepper.
ARUGULA AND TOMATO SALAD from Debbie's kitchen Wash and dry the arugula; tear into bite size pieces. Toss arugula with olive oil, balsamic vinegar, salt and pepper. Add chopped tomatoes and serve. (My 2-year old couldn't get enough of this salad.)
SMOKED TURKEY TEA SANDWICHES WITH ARUGULA MAYONAISSE
1/2 cup
1/3 cup
1 tbsp.
1 tbsp.
1/2 tsp.
12
10 oz. mayonnaise
coarsely chopped arugula leaves plus several whole leaves (about 4 bunches total)
1 T minced leek or shallot
1 T minced fresh parsley
1/2 teaspoon grated lemon peel
12 thin slices firm white sandwich bread
10 ounces thinly sliced smoked turkey
Mix mayo, chopped arugula, shallot, parsley and lemon peel in a small bowl. Season with salt and pepper. Assemble sandwiches with remaining ingredients, using the arugula mayo. Cut into quarters.
Bon Apetit, June 1999
ARUGULA VICHYSSOISE
3/4 cup
2 tbsp.
1 clove
1
2 cups
2 cups
3 tbsp.
1 slice
1 finely chopped white and pale green part of leek, washed well (about 1 leek)
olive oil
garlic, chopped
small russet (baking) potato, peeled, grated coarse (about 3/4 cup), and reserved in water to cover
low-salt chicken broth
packed arugula, washed well and spun dry
half-and-half or heavy cream
homemade-type white bread, cut into 1/2-inch cubes
small plum tomato, seeded and diced, for garnish
In a small heavy saucepan cook the leek with salt and pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, until it is softened, add the garlic, the potato, drained, and the broth, and simmer the mixture, covered, for 8 to 10 minutes, or until the potato is very soft. Stir in the arugula, simmer the mixture, covered, for 1 minute, and in a blender purŽe it in batches for 2 minutes, or until it is completely smooth. Transfer the purŽe to a metal bowl set in a larger bowl of ice and cold water, stir in the half-and half, and chill the soup, stirring occasionally, for 10 minutes, or until it is cold.
While the soup is chilling, in small heavy skillet cook the bread cubes in the remaining 1 tablespoon over moderate heat, stirring, until they are browned, transfer the croutons to paper towels, and season them with salt. Divide the soup between 2 bowls and top it with the croutons and the tomato. Makes about 2 1/2 cups, serving 2.
Gourmet, June 1993
LINGUINE WITH ARUGULA, PINE NUTS AND PARMESAN CHEESE
1 lb.
1/2 cup
4 oz.
1 cup
1/2 cup
linguine
olive oil
arugula, trimmed
freshly grated Parmesan cheese
pine nuts, toasted
Additional freshly grated Parmesan cheese
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately. Serves 6.
Bon Appetit
ARUGULA SALAD WITH LEMON-PEPPER DRESSING
1/4 cup
1/4 cup
2 tsp.
1/2 tsp.
6 cups olive oil (preferably extra-virgin)
fresh lemon juice
grated lemon peel
dried crushed red pepper
coarsely torn arugula
Whisk first 4 ingredients in large bowl. Season with salt and pepper. Add arugula to bowl and toss to coat.
Bon Appetit
ARUGULA, FENNEL AND ORANGE SALAD
1/4 cup
3 tbsp.
1 1/2 tbsp.
2
7 cups
1
1 minced shallots
extra-virgin olive oil
fresh lemon juice
large oranges
arugula (about 10 large bunches), trimmed
large fennel bulb, quartered lengthwise, cored, thinly sliced crosswise
small red onion, thinly sliced
Whisk minced shallots, olive oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Cut all peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. Combine arugula, fennel and onion in large bowl. Toss with enough dressing to coat. Add orange segments; toss to combine. Season salad to taste with salt and pepper and serve. Serves 6.
Bon Appetit
ARUGULA PESTO SAUCE
(eat with artichokes, noodles, toast, carrot sticks, etc.)
3 cups
1/3 cup
1/2 cup
1/2 tsp.
1 lg. clove
3 tbsp.
1/4 cup packed arugula (about 3/4 pound), washed well and spun dry
pine nuts, toasted golden and cooled
freshly grated Parmesan cheese
salt
garlic, chopped
olive oil
hot water plus additional if desired
In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
Pasta Arugula
from Rosemary Webb
1/2 to 1 bunch of chopped arugula (one inch sizes) 3/4 pound of pasta (I used tiny shells) Juice of one half lemon 2 tablespoons of dry white wine 2 cloves of finely minced garlic 3 teaspoons of olive oil 1/8 to 1/4 cup of chicken broth or other mild broth Cook pasta and toss with raw arugula, while the pasta is cooking place the rest of the ingredients in a glass bowl and heat for 1 minute in the microwave. toss everything at once. Salt and pepper to taste. Serve immediately.
Chicken, Wild Rice And Pecan Salad In Romaine Spears adapted from Bon Apetit
3 Cups chicken broth
4 oz. wild rice
1 pound cooked chicken
1 bunch arugula -- chopped
1/4 cup green onions -- chopped
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 cup walnuts or pecans -- toasted and chopped
1 large or 2 small heads romaine lettuce, or 3 cups baby lettuce greens
For chicken - roasted chicken, skinned, boned, meat cut into 1/-inch pieces Bring broth to a boil in medium saucepan. Add rice and bring to a boil. Reduce heat to low, cover and cook until just tender, about 50 minutes. Drain well.
Transfer the rice to a large bowl. Mix in chicken, arugula and green onions. Mix soy sauce, vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.
LEMON COUSCOUS SALAD WITH ARUGULA, SCALLIONS, & DILL
adapted from Gourmet
2 1/4 cups water
a 10-ounce box couscous (about 1 1/2 cups)
1/2 teaspoon salt
3 tablespoons fresh lemon juice, or to taste
1/4 cup olive oil
1 bunch arugula, leaves washed thoroughly, spun dry, and shredded fine (about 2 cups)
3 large scallions, sliced thin
3 tablespoons finely chopped fresh dill, or to taste
In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in arugula, scallions, and dill and chill for 2 hours or overnight.
Dill
Fresh Dill Pasta Salad
INGREDIENTS (Nutrition)
* 1 (8 ounce) package seashell pasta
* 1 cup mayonnaise
* 1/4 cup sour cream
* 1 1/2 tablespoons lemon juice
* 1 1/2 tablespoons Dijon mustard
* 1/4 cup chopped fresh dill weed
* 1/4 teaspoon ground black pepper
* 2 (4 ounce) cans small shrimp, drained
* 1/2 cup chopped celery
* 1/2 cup chopped seeded cucumber
* 2 tomatoes, diced
* 3 tablespoons minced shallot
* salt to taste
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
2. In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.
Beets and Greens
INGREDIENTS
* 1 bunch beets - trimmed, leaving 1 inch of stems attached, greens washed and reserved
* 2 tablespoons olive oil, divided
* 1 small onion, halved and thinly sliced
* sea salt (optional)
* fresh-ground black pepper
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
3. Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.
Some of our summer cover crops have been tilled in and now neat rows of spinach and baby lettuces are popping up. The winter squash are ripening and stand out in hues of red and tan against the green vines. Red kuri, butternut, and delicata winter squash can be something to look forward to after our first frost!
As you may have guessed Asinete's sweet corn is finished and we have been busy tilling up the corn stumps to make room for the winter cover crop of fava beans. We will be ordering 500 pounds of fava bean seeds in a week or so. 500 pounds will be enough to cover the five acres we cultivate for the winter. After taking and taking all spring, summer and fall from the gardens it feels so good to give something back to the ground.. a cover crop that will prevent erosion from the heavy rains, add nitrogen to the soil, improve soil "tilth" (texture) and as a bonus the fava bean flowers will be an important food source for the honeybees in the spring.
In other farm news this week we would like to thank our friends and neighbors for sharing the bounty of their Asian pear and Bartlett pears. Rest assured they are grown without chemicals!
Enjoy!
Suzie, Asinete, MA, Robin, Violet and Wayne
Harvest This Week Will Include:
Asian Pears and Barlett Pears
Green and Purple Beans
Basil
Sungold Tomatoes
Heirloom Tomatoes
Garlic
Cucumber
Squash
Carrots
Beets or Hakurei Turnips
Yukon Gold Potatoes
Dill
Eggplant
Gypsy Peppers (sweet)
Arugula
Arugula Info
Cleaning & Storing Arugula
Bunched arugula needs to have its tough stems removed and discarded before cleaning. Arugula is best cleaned in a large bowl or basin of cool water. Gently swish leaves in the water, letting any dirt fall to the bottom of the bowl. Lift clean leaves out of the water (leaving dirt behind) and transfer to a salad spinner or several layers of paper towels or a clean kitchen towel. Dry in the spinner or by rolling in the towels. Transfer leaves to a layer or two of paper towels (or clean, dry ones if you dried the leaves with towels), gently roll them up, and store in a loosely closed plastic bag in the fridge.
Arugula stored this way will last up to a week. Uncleaned leaves last about 3 days.
Pasta with Arugula and Goat Cheese Sauce
from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette 4 servings
a bunch of fresh arugula
4 springs fresh parsley
1 8 ounce container low-fat yogurt or sour cream
1/3 cup goat cheese, crumbled
S and P to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish
1. Before preparing sauce, fill a large casserole with water, and bring the water to a boil.
2 Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley.
3. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use.
4. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately.
ARUGULA PESTO SAUCE eat with artichokes, noodles, toast, carrot sticks...
3 cups packed arugula (about 3/4 pound), washed well and spun dry 1/3 cup pine nuts, toasted golden and cooled 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1 large garlic clove, chopped 3 tablespoons olive oil 1/4 cup hot water plus additional if desired In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
ARUGULA SALAD The Victory Garden Cookbook, Marian Morash
Wash and dry the arugula. Chop garlic and toss with arugula. Use a good strong green olive oil and red wine vinegar. Dress with oil, a bit of vinegar, and season with salt and pepper.
ARUGULA AND TOMATO SALAD from Debbie's kitchen Wash and dry the arugula; tear into bite size pieces. Toss arugula with olive oil, balsamic vinegar, salt and pepper. Add chopped tomatoes and serve. (My 2-year old couldn't get enough of this salad.)
SMOKED TURKEY TEA SANDWICHES WITH ARUGULA MAYONAISSE
1/2 cup
1/3 cup
1 tbsp.
1 tbsp.
1/2 tsp.
12
10 oz. mayonnaise
coarsely chopped arugula leaves plus several whole leaves (about 4 bunches total)
1 T minced leek or shallot
1 T minced fresh parsley
1/2 teaspoon grated lemon peel
12 thin slices firm white sandwich bread
10 ounces thinly sliced smoked turkey
Mix mayo, chopped arugula, shallot, parsley and lemon peel in a small bowl. Season with salt and pepper. Assemble sandwiches with remaining ingredients, using the arugula mayo. Cut into quarters.
Bon Apetit, June 1999
ARUGULA VICHYSSOISE
3/4 cup
2 tbsp.
1 clove
1
2 cups
2 cups
3 tbsp.
1 slice
1 finely chopped white and pale green part of leek, washed well (about 1 leek)
olive oil
garlic, chopped
small russet (baking) potato, peeled, grated coarse (about 3/4 cup), and reserved in water to cover
low-salt chicken broth
packed arugula, washed well and spun dry
half-and-half or heavy cream
homemade-type white bread, cut into 1/2-inch cubes
small plum tomato, seeded and diced, for garnish
In a small heavy saucepan cook the leek with salt and pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, until it is softened, add the garlic, the potato, drained, and the broth, and simmer the mixture, covered, for 8 to 10 minutes, or until the potato is very soft. Stir in the arugula, simmer the mixture, covered, for 1 minute, and in a blender purŽe it in batches for 2 minutes, or until it is completely smooth. Transfer the purŽe to a metal bowl set in a larger bowl of ice and cold water, stir in the half-and half, and chill the soup, stirring occasionally, for 10 minutes, or until it is cold.
While the soup is chilling, in small heavy skillet cook the bread cubes in the remaining 1 tablespoon over moderate heat, stirring, until they are browned, transfer the croutons to paper towels, and season them with salt. Divide the soup between 2 bowls and top it with the croutons and the tomato. Makes about 2 1/2 cups, serving 2.
Gourmet, June 1993
LINGUINE WITH ARUGULA, PINE NUTS AND PARMESAN CHEESE
1 lb.
1/2 cup
4 oz.
1 cup
1/2 cup
linguine
olive oil
arugula, trimmed
freshly grated Parmesan cheese
pine nuts, toasted
Additional freshly grated Parmesan cheese
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately. Serves 6.
Bon Appetit
ARUGULA SALAD WITH LEMON-PEPPER DRESSING
1/4 cup
1/4 cup
2 tsp.
1/2 tsp.
6 cups olive oil (preferably extra-virgin)
fresh lemon juice
grated lemon peel
dried crushed red pepper
coarsely torn arugula
Whisk first 4 ingredients in large bowl. Season with salt and pepper. Add arugula to bowl and toss to coat.
Bon Appetit
ARUGULA, FENNEL AND ORANGE SALAD
1/4 cup
3 tbsp.
1 1/2 tbsp.
2
7 cups
1
1 minced shallots
extra-virgin olive oil
fresh lemon juice
large oranges
arugula (about 10 large bunches), trimmed
large fennel bulb, quartered lengthwise, cored, thinly sliced crosswise
small red onion, thinly sliced
Whisk minced shallots, olive oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Cut all peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. Combine arugula, fennel and onion in large bowl. Toss with enough dressing to coat. Add orange segments; toss to combine. Season salad to taste with salt and pepper and serve. Serves 6.
Bon Appetit
ARUGULA PESTO SAUCE
(eat with artichokes, noodles, toast, carrot sticks, etc.)
3 cups
1/3 cup
1/2 cup
1/2 tsp.
1 lg. clove
3 tbsp.
1/4 cup packed arugula (about 3/4 pound), washed well and spun dry
pine nuts, toasted golden and cooled
freshly grated Parmesan cheese
salt
garlic, chopped
olive oil
hot water plus additional if desired
In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
Pasta Arugula
from Rosemary Webb
1/2 to 1 bunch of chopped arugula (one inch sizes) 3/4 pound of pasta (I used tiny shells) Juice of one half lemon 2 tablespoons of dry white wine 2 cloves of finely minced garlic 3 teaspoons of olive oil 1/8 to 1/4 cup of chicken broth or other mild broth Cook pasta and toss with raw arugula, while the pasta is cooking place the rest of the ingredients in a glass bowl and heat for 1 minute in the microwave. toss everything at once. Salt and pepper to taste. Serve immediately.
Chicken, Wild Rice And Pecan Salad In Romaine Spears adapted from Bon Apetit
3 Cups chicken broth
4 oz. wild rice
1 pound cooked chicken
1 bunch arugula -- chopped
1/4 cup green onions -- chopped
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 cup walnuts or pecans -- toasted and chopped
1 large or 2 small heads romaine lettuce, or 3 cups baby lettuce greens
For chicken - roasted chicken, skinned, boned, meat cut into 1/-inch pieces Bring broth to a boil in medium saucepan. Add rice and bring to a boil. Reduce heat to low, cover and cook until just tender, about 50 minutes. Drain well.
Transfer the rice to a large bowl. Mix in chicken, arugula and green onions. Mix soy sauce, vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.
LEMON COUSCOUS SALAD WITH ARUGULA, SCALLIONS, & DILL
adapted from Gourmet
2 1/4 cups water
a 10-ounce box couscous (about 1 1/2 cups)
1/2 teaspoon salt
3 tablespoons fresh lemon juice, or to taste
1/4 cup olive oil
1 bunch arugula, leaves washed thoroughly, spun dry, and shredded fine (about 2 cups)
3 large scallions, sliced thin
3 tablespoons finely chopped fresh dill, or to taste
In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in arugula, scallions, and dill and chill for 2 hours or overnight.
Dill
Fresh Dill Pasta Salad
INGREDIENTS (Nutrition)
* 1 (8 ounce) package seashell pasta
* 1 cup mayonnaise
* 1/4 cup sour cream
* 1 1/2 tablespoons lemon juice
* 1 1/2 tablespoons Dijon mustard
* 1/4 cup chopped fresh dill weed
* 1/4 teaspoon ground black pepper
* 2 (4 ounce) cans small shrimp, drained
* 1/2 cup chopped celery
* 1/2 cup chopped seeded cucumber
* 2 tomatoes, diced
* 3 tablespoons minced shallot
* salt to taste
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
2. In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.
Beets and Greens
INGREDIENTS
* 1 bunch beets - trimmed, leaving 1 inch of stems attached, greens washed and reserved
* 2 tablespoons olive oil, divided
* 1 small onion, halved and thinly sliced
* sea salt (optional)
* fresh-ground black pepper
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
3. Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.
Wednesday, September 9, 2009
CSA Harvest #15
Good day all! Well for those of you who made it to the potluck we hope you had a great time! The food was as excellent as the live music that we were so graciously treated to from our friends "Shasta Ray and the Down Home Band". For the rest of you we hope you can make it next year for our 3rd annual potluck! You can also catch Shasta Ray playing each Thursday at Charlie's BBQ on Harvard every Thursday.. so you can pick up your CSA share and then go hear great live music!
Before the potluck we were busy in our "tater patch" trying to get all of our potatoes harvested and out of the ground. The potato plants have been dead for many months now but we noticed that the fingerling potatoes seemed to keep better in the ground. You may notice that many of your potatoes have been poked or have small (or large) holes in them. We apologize for that! Those mysterious cuts and piercings are caused by the tools we use to harvest potatoes. To harvest the potatoes without these tools would mean an even more arduous task then we already endure with the tater harvest. We must look foolish on our hands and knees scratching through the soil for tubers.. (and indeed we are!) Next year we are hoping to harvest the potato crop with the help of an antique potato harvester. This would save us a week or two of potato groveling. We need to put our tractor to work somehow!
In other farm news it is that time of year for us to begin planning what sort of cover crop seed we will be planting for the winter and what sorts of garlic varieties we want to get into the ground next month. For a cover crop we will be planting fava beans. These beans overwinter well, add nitrogen to the soil and incorporate very easily into the soil when tilled in in the spring. Last year we did a mix of vetch, clover and oats but were not very happy with the results.
If you have a favorite variety of garlic let us know asap so we can be sure to order some to plant. This year we only harvested hard neck garlic. We will be ordering softneck garlic this year too. Softneck garlic stores much better and can be used for garlic braids.. a great farmer's market item!
We hope you are all enjoying these lingering fruits and vegetables of summer! After this week we will only have one more summer delivery and then it will be Fall (my favorite season!) I love the way the light changes and even the air smells different.
May you all enjoy these last two weeks of summertime!
Your farmer friends~ Suzie, Asinete, Violet, Robin and Wayne
** Favor Request from Packing Shed~ please make sure your CSA baskets are clean when you return them to us each week. A quick upside down shake can dislodge some of the dead leaves and grit that accumulates. It takes longer for us to process 55 baskets when we have to clean them all first. Thank you!
CSA Harvest This Week Will Include:
Beans (Green, Royal Burgundy, Romano Bean mix)
Arugula (new planting)
Lacinato Kale (also called Dinosaur kale- look at the leaves and you'll know why!)
Garlic
Red Zeppelin Onion
Yellow Walla Walla Onion
French Fingerling Potatoes
Melon! (may be watermelon, Charentais or Ambrosia)
Zucchini
Heirloom Tomato Mix
Sungold Tomatoes
Lemon and Boothby Blonde Cucumbers
Dill
Basil (enjoy while you can!)
Hints to deal with the tomato flood!
Fresh Tomato Sauce:
Ingredients:
* 1 to 1 1/2 pounds ripe tomatoes, about 3 large tomatoes
* 2 garlic cloves, peeled and minced
* 3 tablespoons olive oil
* 1/4 cup chopped fresh basil
* 1/2 teaspoon salt, or to taste
* black pepper, to taste
* 1 pound spaghetti
* freshly grated Parmesan cheese for serving
Preparation:
If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly. Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.
Cook pasta until just tender, drain and toss hot with the marinated tomato sauce. If hotter spaghetti is desired, heat the sauce just until hot on stovetop or in microwave. Serve immediately with Parmesan cheese.
Serves 4 to 6.
Fresh Garden Sauce
A chunky garden tomato sauce with fresh basil.
Ingredients:
* 3/4 cup chopped onion
* 2 cloves garlic, crushed and minced
* 3 tablespoons olive oil
* 6 cups chopped tomatoes, canned or about 6 fresh, peeled tomatoes
* 3/4 cup dry red wine
* 1/4 cup shredded carrots
* 1/4 cup chopped fresh parsley
* 1/3 cup chopped fresh basil
* 1 teaspoon sugar
* 1 teaspoon salt
* 1 cup sliced zucchini
* 1 cup sliced fresh mushrooms
Preparation:
Heat olive oil in Dutch oven over medium heat; add onion, cooking until tender. Stir in garlic, tomatoes, wine, carrots, parsley, basil, sugar, and salt. Bring sauce to a boil. Reduce heat and simmer, uncovered, for 1 hour, stirring frequently.
Add sliced zucchini and mushrooms; cook until sauce is thick, about 20 minutes longer. Serve with hot cooked pasta.
Tomato sauce recipe serves 4.
Insalata Caprese Salad - Mozzarella, Tomato & Basil Plate
1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick (they have fresh mozzarella at Safeway and Fred Meyer)it is found on display floating in water. yummy stuff!
2 large ripe tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt and freshly ground pepper
2 tablespoons drained capers (optional)
1/4 cup extra-virgin olive oil
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.
Just before serving, drizzle on some excellent extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on Insalata Caprese!
Makes 4 servings.
For a last minute alternative take your tomato, cut out the stem, cut it into quarters and put into freezer bags (or vacuum seal). If you have freezer space this is a great way to store the tomatoes until you need the for sauce or salsa.
Bruschetta with Tomato and Basil Recipe
Ingredients
* 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
* 2 cloves garlic, minced
* 1 Tbsp extra virgin olive oil
* 1 teaspoon balsamic vinegar
* 6-8 fresh basil leaves, chopped.
* Salt and freshly ground black pepper to taste
* 1 baguette French bread or similar Italian bread
* 1/4 cup olive oil
Method
1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.
2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.
5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)
Wednesday, September 2, 2009
CSA Harvest #14
Good day!! Here we are at week 14 with only 12 more deliveries to go woohoo! (not that we're excited about that!) This week we would like to thank our good friends and "farm angels" at Meadowlark Welding for sharing the photos they took of us at farmer's market in Roseburg. As you can see we always have a great time there! Also we want to thank Meadowlark Welding for the delicious Moyer Plums they shared with us this week for the CSA. As many of you know our area used to be used for major plum-prune operations. The Moyer plum is used for making prunes but also tastes delicious just as it is.
Thank you to all of you who responded to our Farm Potluck Invitation. We are excited to see many of you on Sunday. Please come after 1pm and bring a dish to share and any fold up chairs you may have handy. There will be some great food and great music! If you need directions to the farm please call us (541) 863-2646
Sorry this will be a short entry.. I had just had it all done before and somehow the whole entry was erased.. give me weeds over technology any day! :)
Thank you!!
Suzie, Asinete, MA, Violet, Robin and Wayne
Harvest This Week Will Include:
Yukon Gold Potatoes
Golden Beets/ Bull's Blood Beets
Moyer Plums
Sungold Tomatoes
Hakurei Turnips
Cucumber Mix
Summer Squash
Scarlet Nantes Carrots
Heirloom Tomato Mix
Big Daddy Yellow Sweet Onion
Dill
Ancho Pepper/ Jalapeno
Heirloom Tomato Mix
Roasted Root Vegetables
* 12 small red new potatoes
* 8 baby Yukon gold potatoes or fingerling potatoes
* 2 cups whole baby carrots, peeled
* 4 turnips, peeled
* 12 whole shallots, peeled
* 12 small white boiling onions, peeled
* 8 baby beets, scrubbed and stemmed
* 1/4 cup balsamic vinegar
* 1/4 cup olive oil
* 2 teaspoons dried sweet marjoram
* Kosher salt
* Fresh ground black pepper
Preparation:
Preheat oven to 400 F.
In a large bowl, combine red potatoes, gold potatoes, carrots, turnips, shallots, onions, and beets.
In a small bowl, whisk together balsamic vinegar, olive oil, and sweet marjoram. Pour over vegetables and toss so they are evenly coated.
Transfer vegetables to a large, deep roasting pan and spread in a single layer. Sprinkle with kosher salt and fresh-ground pepper.
Roast vegetables uncovered for 45 minutes to 1 hour, turning the vegetables 2 to 3 times during the process.
Yield: 8 servings
"Asinan" Sweet and Sour Cucumber Salad
Asinan (Sweet and Sour Cucumber Salad)
3 large cucumbers
1 Onion, med
1 jalapeno chile
dressing
1/4 cup of white vinegar
1/4 cup of oil
1/2 teaspoon of salt
2 teaspoons of sugar
1/2 teaspoon of garlic powder
Instructions
Calories per serving: 168 Fat grams per serving: 1 Approx. Cook Time: 4:00 Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend. Yields: 4 Servings
Cucumber Dill Dip
1 (8 oz.) pkg. cream cheese, softened
1 c. Hellmann's real mayonnaise
2 med. cucumbers, peeled, seeded, chopped
2 tbsp. sliced green onion
1 tbsp. lemon juice
2 tsp. snipped fresh dill or 1/2 tsp. dried dill weed
1/2 tsp. hot pepper sauce
Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover; chill. Makes 2 1/2 cups.
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