Week #6 2017
• Radishes or turnips
• Beets or Chinese broccoli
• Lettuce mix
• Kale or bok choi
• Cilantro or dill
• Green garlic or garlic scapes
Happy Mother’s Day! We wish all the mothers a very special day of deep appreciation for the love that is unique for and from a mother to her children. I know I appreciate all that my mother has done for me and continues to do. It is a privilege to have her in my life and to get to celebrate with her today. Being a mother is such an amazing experience filled with the greatest joy. I hope that my family knows how much I appreciate them every day.
Now, on to the topic of farming, what about that weather?? So much of our lives is tied to what happens in our climate locally and globally. This week has brought torrential rains that have soaked the ground and plunged tender plants into the soil. We feel lucky for the crops we managed to get into the ground and worried for those that languish in pots waiting for it to dry out. We managed to get the leeks, celeriac and cherry tomatoes in the ground before record breaking rain. The peppers, main season tomatoes, eggplant and beans sit waiting. All the rain and cold influence what we are able to harvest today and what we have coming for weeks ahead. The rain and cold stunts outdoor crops that we would be giving next week. Such is the challenge of farming.
We have beef and pork coming. Please do let us know if you are interested. Pork will be ready in early October. Beef can be ready as early as July. A $100 deposit ensures your spot. Please see the section on additional products for pricing or send us an email.
The new greenhouses continue to bring disappointment with spotty productivity. Juve and I pulled out unsuccessful Chinese broccoli and tried our hand at onion sets. Who knows when those >500 square feet will produce something worth while. The tomatoes are flowering and will need staking, that is something. The sweet and hot peppers are in the ground. The cucumbers are alive and seem to be holding up against the borage of plagues that love their tender stems (cucumber beetles, potato bugs and wilt). The time of plenty can’t come soon enough for us.
The rain put a damper on the farmers market. Poor attendance, pouring rain and cold, not the norm for mid May. Political action for this week included a bit of canvasing for the local school board. If you have not voted, please do so, what happens locally affects our children. Ballots must be dropped at the drop boxes and are due by Tuesday. Please remember to vote!
Spinach, Radish Slaw with Crispy Chiles and Pepitas
2 tablespoons Sherry wine vinegar
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
6 dried Anaheim or dried New Mexico chiles,* stemmed
2/3 cup shelled raw pepitas (pumpkin seeds)
4 9-ounce bags spinach leaves (not baby spinach)
2 10-ounce bunches large red radishes, trimmed
4 ounces Cotija cheese or feta cheese, crumbled
Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD:Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chiles and pepitas with salt. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.
Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.
Place spinach, radishes, chiles, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.
* Available at some supermarkets and at specialty foods stores and Latin markets.
by Tori Ritchie
Chioggia beet salad
adapted from the LA Times: November 15, 2006
Total time: 1 hour, 15 minutes, plus 1 hour standing time
Note: From Christian Shaffer. Red and golden beets may be used instead of the Chioggia beets.
1 bunch beets: any color
1 tablespoon seasoned rice vinegar
1 Tablespoons good-quality olive oil
1/2 teaspoon (scant) toasted ground coriander seeds
1 shallot, minced
4 ounces (1/2 cup) crème fraîche or sour cream
1 tablespoon prepared horseradish
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1-2 tablespoons fresh mint or chervil or parsley, whole leaves or rough chopped
1. Boil the beets in enough water to cover, with 2 tablespoons salt, until tender, about 30 minutes, depending on the size of beet.
2. In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the crème fraîche, horseradish, one-half teaspoon salt and pepper and set aside.
3. Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.
4. Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.
Each serving: 152 calories; 2 grams protein; 8 grams carbohydrates; 1 gram fiber; 13 grams fat; 5 grams saturated fat; 12 mg. cholesterol; 285 mg. sodium.
Braised Chicken with Green Garlic
from Weir Cooking in the City by Joanne Weir
1 large chicken (about 4 pounds)
2 T butter
2 T olive oil
S and P
1 cup water
3-5 stalks green garlic, trimmed and cleaned as you would a leek, and chopped
1 1/4 cups white wine
1 1/2 cups chicken stock
Remove the wings from the chicken and discard. Cut the chicken into 8 pieces, each breast half cut crosswise into 2 pieces, 2 thighs, and 2 drumsticks.
Melt the butter in the olive oil in a large skillet over med-high heat. Working in batches if necessary, add the chicken, season with S and P, and cook until golden brown on one side, 6-8 minutes. Turn the chicken pieces and cook unti lgolden brown on the second side, another 6-8 minutes. Transfer chicken to aplatter; cover with foil, and keep warm. Pour the excess fat from the pan and discard.
Reduce the heat to medium, add the water and garlic, and cook until the garlic is soft and the water has almost evaporated, about 10 minutes. Add more water during cooking if necessary. Puree in a blender on high speed until very smooth; reserve.
Return the chicken to the pan and increase the heat to high. Add the white wine, chicken stock, and garlic paste and bring to a boil. Reduce the heat to low, cover , and simmer until the chicken can be easily skewered, 20-25 minutes. Season with S & P.
Transfer the chicken to a platter and cover with foil. Over high heat, reduce the sauce until slightly thickened. Pour the sauce over the chicken and serve.