- Tomatoes!!! First of the season, we pick them slightly under ripe so that they will last for you this week (they may not make it home as you’ll want to pop them in your mouth as you drive home)
- Currants – slightly tart and bright red, these delicious berries make good jelly or an addition to a fruit salad or tart.
- Sweet onion – these are fresh not cured so they are not meant to hang around for weeks, but rather be used this week
- Potatoes – likely the last for some time, so enjoy
- Cauliflower – she’s back! for each and that is it until the fall!
- Basil – it’s time to make pesto
- Kale or chard (gotta eat those greens)
- Beans – mainly wax beans as we wait for the pole beans to take off
- Cabbage – some are huge, make salad, roast them or make kraut
- Summer squash, aka zucchini
- YOU PICK blackberries are on! Harvest them along the field fence next to green house #3 and 4
This cool weather is great for the farmers , not so great for the summer crops that are wondering where the heat is. The peppers are loaded with fruit, both hot and sweet green are close within 1-2 weeks. The eggplant is finally growing past the pest that was demolishing the leaves. Juve is racing to keep the tomatoes tied up so that the fruit is off the ground. The winter squash has gone crazy, it has completely covered the area to the west of greenhouse #3 and #4. Oh, yeah, and that drizzly rain? Not enough for our crops but boy do those weeds love the sprinkles.
Juve continues to make compost, clearing the goat pen of 6 dump trucks of hey and manure, it will now cure for months and be applied to the beds for next season. We continue to plant in beds that are harvested, peas went out and fall broccoli will go in. Brussels sprouts are finally all planted. I started and then ran out of space and moved on to other crops, like the never ending weekly planting of lettuce. You will all be happy to know that the pumpkins also made it into the ground as well as watermelon. All the fall brassicas (broccoli, cauliflower, cabbage) are ready to go in, but the onions are taking their sweet time. They look to have at least 3 more weeks before their tops fall and give the sign they are ready to be pulled to store. The onion beds will be prepped when vacant for the brassicas.
We will begin work on repairing greenhouse #3 and assemble greenhouse #5 and make space for #6. With all this new space we may have to switch to farming the backside of the calendar (winter farming here we come). We are considering it, so let us know to get on the wait list. Right now you may not think you will miss veggies, but come November. . .
Broccoli Sausage Pasta submitted by E. Kinney:
1 lb turkey Italian sausage
1 lb broccoli
1 box shaped pasta
1 onions much garlic as you can stand
Toasted Pine nuts
Red Pepper flakes
Sauté onion and garlic in pan until softened. Add
sausage and sauté until browned. At the same time,
blanche the broccoli in boiling water and drain and
cook pasta in boiling water until Al dente. Once
Broccoli is done add it to the sausage mixture along
with crushed red pepper flakes to taste. Add small
amount of chicken or vegetable stock to moisten the
Place a good amount of pasta on plate, add shaved
parmesan, add “sauce”. Add more parmesan and toasted
Mustard butter pasta with broccoli from The Tassajara Recipe Book.
5/8 cup butter, softened (or part olive oil)
4 Tblsp Dijon mustard
2 cloves garlic
2 Tblsp parsley, well minced
2 Tblsp chives, finely sliced or green onion, minced Salt and Pepper
1 Tblsp oil
2 cups broccoli, cut into small flowerets (or cauliflower or romanseco!)
3/4 pound pasta
Blend butter and mustard. Set aside. Slice garlic and pound it with a mortar with a healthy pinch of salt. When the garlic is pulpy add the parley and chives (or onions) and pound a bit more to release the flavors. Blend this mixture into the mustard mixture with a few twists of black pepper.
Bring a large amount of water to a boil with the tablespoon of oil and a spoonful of salt. Add the pasta to the boiling water. If you are using fresh pasta, add the broccoli at the same time. If using dried pasta, add the broccoli for the last couple minutes of cooking. As soon as the pasta and broccoli are done, drain and put them in a 12″ skillet allowing a bit of the cooking water to dribble in. Add the mustard mixture and, over moderate heat, toss the mixture until everything is evenly coated. Keep the heat low enough that the butter doesn’t bubble or fry as that would change the flavor. Adjust salt and pepper to your taste and serve.
Thai-Style Cabbage Salad
- 4 tablespoons lemon juice
- 1 tablespoon plus 1 teaspoon peanut oil
- 1 tablespoon plus 1 teaspoon brown sugar
- 2 teaspoons Thai fish sauce
- 1 green cabbage, finely shredded
- 5-6 leaves kale
- 1 small red onion, sliced extremely thinly
- 3 peeled and grated carrots
- 1/2 cup chopped fresh mint leaves
- 1/2 cup chopped fresh cilantro leaves
- Honey-roasted peanuts
- In a large mixing bowl, stir together the lemon juice, oil, sugar and fish sauce until the sugar is dissolved. Add the cabbage, kale, onion, carrot, mint and cilantro and toss well. The dressing will coat the ingredients very lightly; there will not be a pool of dressing in the bottom of the bowl. Throw in a handful or two of peanuts, toss again, and serve.
- Serves 8-10.
Technique note: An easy way to get super thin slices of onion for use when you are eating them uncooked, as in this salad, is to do it this way. Slice an onion in half lengthwise (stem to root), cut off stem end and root end, peel off and discard papery skin. Then peel off a single layer of onion, press it flat against the cutting board, and slice as paper-thin as possible. Chop the onion one layer at a time, for maximum control.
1/2 cup raw sesame seeds
1/4 tsp salt
1 dried red chili
1 head Cabbage, chopped
3/4 cup water
1 tsp salt
1 1/2 tbsp oil (olive, sesame, canola, etc.)
1 dried red chili, cracked
1 pinch fenugreek
1/4 tsp mustard seed
1 tsp cumin seed
Dry roast sesame seeds and dried red chili in a pan over medium heat. Stir often until majority seeds are brown. Remove from heat and cool. Once cool, grind in a food processor or blender with 1/2 tsp of salt. Excess ground sesame can be stored in the refrigerator for further use. To cook cabbage over medium heat, add chopped cabbage to 3/4 cup boiling water + 1 tsp salt. Cook until cabbage is desired texture. Once cooked, drain excess liquid. Add 1/4-1/2 cup ground sesame. Turn off heat.Prepare the “popu” in a separate pan by combing all ingredients, heating over medium heat, and waiting for mustard seeds to crackle. Once ready, add to cabbage, stir and heat over low heat for 1 minute. The “popu” can be prepared when the cabbage is nearly finished.
Cabbage and Potato Pancakes (from Simplicity – from a Monastery Kitchen)
1/2 head small green cabbage
4 large potatoes, peeled and grated
1 medium sized onion, finely chopped
3/4 c milk
salt and freshly ground pepper to taste
a small bunch of parsley, chopped
8 TBS vegetable or olive oil
- Quarter the cabbage and steam it for about 6-7 minutes. Drain and chop the cabbage finely.
2. Place chopped cabbage, grated potatoes, and chopped onion in a big bowl. Mash them thoroughly with a masher and mix them well with a spatula.
3. In a separate deep bowl beat the eggs. Add the milk and beat some more. Add the cabbage-potato-onion mixture. Add some salt and pepper and the chopped parsley. Mix all the ingredients together until thoroughly blended. Refrigerate 1 hour.
4. Preheat oven to 250. To make the pancakes use a crepe pan or nonstick skillet. In the pan heat about 1 tablespoon of oil (each time) to low-med and pour in about one eighth of the potato mixture. Flatten the mixture evenly with a spatula and cook over medium heat until the pancake turns brown at the bottom. Turn the pancake over carefully and continue cooking the other side. When the pancake is done, slide it carefully onto an ovenproof platter. Repeat the process until all the pancakes are done. Keep the pancakes in the warm oven until ready to serve.
CUCUMBER AND TOMATO SALAD WITH BUTTERMILK DRESSING
2 cups mayonnaise
1 1/2 cups well-shaken buttermilk
2 tablespoons white-wine vinegar
1/2 cup finely chopped fresh chives
6 medium cucumbers, peeled and cut into 1-inch pieces
8 beefsteak tomatoes, cut into 1/2-inch wedges
2 heads iceberg lettuce, cored and cut into 2-inch chunks
Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in chives.
Put cucumbers, tomatoes, and lettuce into bowls and serve with dressing. Cooks’ note:
Buttermilk dressing (without chives) can be made 1 day ahead and chilled, covered. Whisk in chives before serving.
SOBA NOODLE SALAD WITH CUCUMBER AND MANGO
3/4 cup rice vinegar
1/4 cup sugar
3/4 teaspoon salt
3 large garlic cloves, chopped
1 red jalapeño or serrano chile, seeded, chopped
3 tablespoons fresh lime juice
1 tablespoon oriental sesame oil
1 1/2 teaspoons grated lime peel
12 ounces green soba or chuka soba (Japanese-style) noodles
1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise
1 cup chopped fresh basil
1 cup chopped fresh mint
1 cup chopped toasted salted peanuts
Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.
Provencal Zucchini and Green Torte (serves 8)
1 lb. greens, stemmed
2 Tbs olive oil
1 medium onion, finely chopped
2 lbs zucchini cut into 1/4 inch dice
2-3 large garlic cloves, crushed
1/2 c. chopped parsley
1 tsp fresh thyme
1-2 tsp fresh chopped rosemary
3 large eggs
1/2 c. Arborio rice, cooked until tender
1/2 c.shredded Gruyere cheese
1 recipe yeasted Olive Oil Pastry
Before starting, make the olive oil dough and set it to rise while
you prepare filling.
Blanch the greens until just tender; drain and cool. Squeeze out
any excess water and finely chop.
Heat the oil in a large pan, then saute onions until tender. Stir
in zucchini, season with salt and cook until just tender–about 8
minutes. Stir in garlic and heat for 1 mnute more, then add
greens, herbs, mix well and remove from heat. Season with salt and
Beat eggs in a separate bowl and reserve 2 Tbs for brushing crust.
Combine eggs, rice, cheese and veggie mixture.
Heat oven to 375. Oil a 10-12″ springform pan. Roll out 2/3 of
dough into a large circle to line springform with edges overhanging.
Scrape in filling. Roll out remaining dough to fit pan and place
onto filling; crimp edges together and brush with remaining egg.
Bake 40-50 mnutes.
Olive Oil Pastry
2 tsp yeast
1/2 c lukewarm water
1/2 tsp sugar
1 beaten egg
1/4 c olive oil
2 c. flour (can be up to 1/2 c. whole wheat)
Dissolve yeast in water with sugar and let sit 5-10 minutes. Add oil
and eggs, then beat in flour and work just until a smooth elastic
dough. Place in an oiled bowl to rise for 1 hour until doubled
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Summer squash enchiladas
For the enchilada sauce:
10 dried cascabel chiles or 6 dried guajillo chiles
1 canned chipotle chile
2 teaspoons of oil, divided
4 cloves garlic, chopped
1/2 medium yellow onion, diced
1 15-oz. canned tomatoes, drained
2 cups of chicken broth
1 teaspoon cumin
1/2 teaspoon oregano
Salt and black pepper to taste
For the filling:
1 tablespoon vegetable oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 jalapeño, stems and seeds removed, diced
2 zucchini and 2 yellow squash, diced
1/4 cup cilantro, chopped
1/2 teaspoon ground cumin
Salt, cayenne and black pepper to taste
For the enchiladas:
12 corn tortillas
2 cups shredded cheese, a mix of Monterey Jack and cheddar
To make the sauce, in a dry skillet heated on high, take the chiles and toast the chiles on each side for about 10 seconds or just until they start to puff. Leave the heat on and cover the chiles with water. When the water begins to boil and then turn off the heat and let chiles soak until soft, about 30 minutes. Drain the chiles and add to a blender.
Heat 1 teaspoon of oil in a skillet and cook the onions for 10 minutes. Add the garlic and cook for another minute. Place onions and garlic into a blender. Add the canned chipotle chile, the tomatoes, chicken broth, cumin, oregano and blend until smooth.
In a pot, heat 1 teaspoon of oil on low heat, pour in the sauce and simmer for 15 minutes, stirring occasionally. Add salt and black pepper to taste and adjust other seasonings as needed.
To make the filling, in a large skillet, heat up the oil on medium-low heat. Add the onions and cook until translucent, about 10 minutes. Add the garlic and jalapeños and cook for a minute. Add the diced zucchini and yellow squash, cilantro, cumin and sauté for 10 minutes. Add salt, cayenne and black pepper to taste.
Preheat the oven to 350. Grease a 9×13 baking dish. Wrap the tortillas in foil and place in the oven for 5 minutes while the oven is preheating.
Remove tortillas from oven, open the foil (be careful as there may be hot steam), take a tortilla and with tongs dip it into the sauce. Shake off most of the sauce, but make sure that it’s moist enough to be pliable. Lay the tortilla on a plate or clean cooking surface, add a spoonful of the filling down the center of it and then roll the tortilla. Place rolled enchilada in greased baking dish and repeat with remaining tortillas.
Pour sauce over enchiladas and top with shredded cheese. Bake for 10 minutes or until cheese is lightly browned and bubbling. Serve topped with avocado wedges and cotija cheese.
Yield: 4-6 servings
Note: Cascabel chiles are round, about the size of a golf ball and they make a rattling sound when you shake them. Guajillo chiles are red, slender and usually about 4 inches long—they look very similar to New Mexico dried red chiles. Now, in Houston I’ve seen guajillo chiles labeled cascabel chiles—so if it’s long and slender and not round, chances are it’s a guajillo chile.
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