Week #7

 

  • Lettuce – enjoy some of our favorite head lettuce, “Concept” (the dark green almost romaine type) and “Sylvesta” (light green butter lettuce).
  • Garlic scapes – the garlic flowers are delicious on the grill or use it like leeks in soup.
  • Green onions (scallions)
  • Chinese broccoli or cauliflower or regular season broccoli
  • Dill or cilantro
  • Sugar snap peas
  • Kale or Swiss Chard
  • Radishes or kohlrabi
  • Spinach – this is the first from the field, very dark green and very tender and nameless. This variety from Osbourne Seeds is so new it has just a number. If you think of a great name send it to us and we will send all your suggestions to Osbourne.

May is almost over. Juve plowed under the last of the overwintering cauliflower. We plant the beds as soon as the old crops come out. We snuck (we are hoping the cucumber beetles don’t find them) in some cucumbers and more pole beans and hope to get the remainder of the summer crops in later today or this week. There is no such thing as “I have the garden planted” here on the farm. We continue to seed, weed and plant from now until October when the garlic goes in. The focus changes from planting huge beds of crops to weeding all the beds and pruning a trellising those crops that we have in.

We managed to get in most of the winter squash and pumpkins last week. We left them uncovered for one day and an army of stripped cucumber beetles flew in and began to devour their leaves. We quickly covered them with remay and hope to give the plants a good three weeks of cover to out grow the beetles. Many of our members remember the battles with the beetles from past years and this year promises to be no different. The conclusion we came to in the past is that cover is the best solution at least for young plants. We have also had some success with “surround” a white clay based spray that makes the plants taste bad to the beetles. The other strategy is to “out plant” the buggers, we just keep planting more squash and beans until we get enough for us and them.

There are flowers on the greenhouse tomatoes! We have so much to do to get these tomatoes to you by mid-July, but we remain hopeful that you will taste the sweetest of tomatoes soon. The sugar snap peas have gone crazy and are now almost 10 feet tall inside the greenhouse. The outdoor set are in flower as well. The beans are starting to climb their trellis which means they are about 4-6 weeks away from harvest. All this talk of harvest makes me feel like getting out there, so I will sign off. Please don’t forget to mark your calendars for the big farm events this season:

  • Canning party – September 12th , 2015 : a fun filled day from 9 – 5 where we come together as a community to put the extra produce from the farm to work for our winter enjoyment. Many more details to follow.
  • Harvest Festival – October 18th, 2015: a community event not to be missed! 2-6 p.m. here at the farm. This is our chance to shine and celebrate the culmination of a great harvest season. We will also celebrate the centennial of our barn, stay tuned for special events around this theme.

I decided you could figure out how to use scallions (green onions) so I did not include many recipes, if all else fails use them in soup or omelets. They are the most nutritious of all onions, don’t let them go to waste. There are lots of greens this week, thus it is time for a word from one of our founding members, Sue Kass. Have a great week

Sue Kass’ Greens Primer

“I was thinking today how all the marvelous greens are somewhat a bit daunting for new CSA members, so I will offer a few recipe and a few tips

Tip #1: Lots of the veggies–beets, radishes, broccoli, kohlarabi–come with “greens” that many might neglects. Cook ’em up like you would any other green
Tip #2: Most of those glorious greens can be used interchangeably and/or as you would spinach in things like soups, lasagne, spanokopita, etc
Tip # 3: when you are drowning in greens and the next batch is about to arrive, steam them until wilted in a large skilllet with a few tablespoons of water. Stuff the cooked greens and their
liquid into a ziploc and toss in the freezer. You’ve got quick cooked greens ready to go for a recipe or in the dark of winter when kale is $2.50 a sickly bunch
Tip #4: the more assertive greens, like mustards, bok choy, etc benefit from chopping rather finely if you plan to eat them raw in a salad. I usually dress those in a stronger flavored dressing
and let them marinate a bit more before serving (see dressings below)

Fresh Ginger-Sesame Dressing (for an “asian-style coleslaw but also tames mustard nicely)

1/2 c rice vinegar
1Tb dark sesame oil
1/8 c sugar
1 Tbs grated fresh ginger
2 tsp soy sauce
salt, pepper to taste

Thai-Style Lemon Dressing

4 Tbs lemon juice
4 tsp peanut oil
4 tsp brown sugar
2 tsp fish sauce

Toss with a mix of greens, mint, cilantro

Kass family Beans n Greens (we eat this about once a week, year round)

1-2 bunches fresh greens (or equivalent in frozen)
Small onion or large shallot, fnely chopped
2-3 cloves garlic, ” ”
1/4-1/2 tsp red pepper flakes
1-2 Tbs olive oil
1/4 c. white wine or sherry
1-2 c. cooked beans (I typically use canned drained caneloni or white kidney beans)

Wash greens, leave damp and cook in a large skillet with a few tbs water until just tender. Set aside, reserving liquid.
Wipe out pan and saute onions and garlic and pepper flakes in oil until soft, then add wine and boil until reduced and a bit syrupy.
Meanwhile chop greens.
Add greens back into pan with their juices and with beans; you may need to add a bit of water to make mixture “loose”
Cook for 5-10 minutes more to allow flavors to marry, add salt/black pepper to taste. Serve over rice, quinoa, bulgar or
grain of your choice, sprinkle with parmesan

Empanadas with Greens & Olives–great lunch/picnic way to eat your greens!

Yeasted olive oil dough (see below)
10 c. mixed greens, cleaned/stemmed
2 Tbs olive oil
1 small onion, diced
2 cloves garlic, chopped
1/4 c. chopped parsley
red pepper flakes
1/2 c. pitted kalamata oiives, coarsely chopped
1/2 c grated cheese (I’ve done provolone, fontina, jack, parmesan, mozzarella, or mixed)
1 beaten egg.

Make dough and while it is risng, prepare the greens.

Wash greens, don’t dry. Heat oil in a large wide skillet, saute the garlic, onions, pepper, parsley until onions are tender, then add the greens and cook until tender. Gently squeeze the mixture to drain off excess moisture and chop finely. Mix the seasoned greens with olives, cheese, egg. Season to taste w/salt and pepper.

Divide dough into 12 pieces and roll each piece into a 4″ circle. Place 1 1/2 Tb of filling in center of the circle and fold over or fold up edges, pinch well to seal. Place on ungreased sheet and bake 20-30 miutes at 375 until golden brown. Serve hot or at room temperature. Freeze well for later consumption.

Yeasted dough:2 tsp dry yeast, 1/2 tsp sugar, 1/2 c warm water–> Blend and allow to sit 10 minutes or until foamy. Mix in 3 Tbs olive oil, 1 beaten egg and pinch slt. Work in 1 3/4 c. flour (or a little more) until you have a smooth, elastic kneadable dough. Knead briefly, then place in lightly oiled bowl and let rise 45 minutes or more until doubles in bulk. This is a very sturdy and forgiving dough.”

 

Middle Eastern Radish and Beet salad in Scallion Vinaigrette

Fresh From The Garden, Perla Meyers

 

3 tablespoons olive oil

2 T red wine vinegar

4 T finely minced scallions

1 ½ cup plain yogurt

salt and freshly ground pepper

1 ½ pounds cooked beets, peeled and cut into ¼ inch cubes

2 ½ cups thinly sliced radishes

 

  1. In a large serving bowl, combine the oil, vinegar, scallions and yogurt.  Season with salt and pepper and whisk until blended.  Add the beets and radishes and fold gently.  Cover and refrigerate over night.
  2. The next day, bring the salad back to room temperature.  Correct seasoning and serve as an accompaniment to grilled salmon or chicken or sautéed veal.

 

Sugar Snap Pea Salad with Sweet Lemon and Mustard Dressing

Fresh From the Garden, Perla Meyers

 

Salt

1 ½ pound sugar snap peas, strings removed

juice of 1 large lemon

6 Tablespoons olive oil

1 Tablespoon Dijon mustard

2 teaspoons granulated sugar

4 Tablespoons finely minced scallions

Freshly ground white pepper

 

  1. Bring salted water to a boil in a vegetable speamer.  Add the peas and steam, covered for  5 minutes or until crisp-tender.  Run under cold water to spot further cooking and drain on paper towels.  Place in a serving bowl and set aside.
  2. In a small jar, combine the lemon juice, oil, mustar, and sugar.  Cover tightly and shake until the mixrure is smooth and well blended.  Add the scallions, serason with salt and pepper, and pour dresssing over the peas.  Cover an d chill at least 2 hours before serving.

 

 

 

Posted in farm news | Leave a comment

Week #6

  • Sugar Snap peas!! – finally ready for harvest, a taste for everyone with more to come. You can eat the whole pod, we enjoy them raw, but if you must cook them see recipes below.
  • Spinach – enjoy our new dark green variety from Osborne seeds in Washington State.
  • Kale – our new crop from the field. They have been “kissed” by slugs and flea beetles, but this way you know they are organic!
  • Beets – enjoy the tender roots and the delicious greens. We just sauté the greens with the garlic scapes, add a dash of tamari and call it good.
  • Kohlrabi or radish or turnips – these roots (Kohlrabi) are like the broccoli stem, but sweeter. Make sure to peel them. Again we love them raw sliced in the veggie bag for school lunches, but you can cook them or check out last week’s note chock full of recipes.
  • Garlic scapes – this is the special time of year to enjoy these garlicky – sweet garlic flowers.  We gave you lots of recipes last week so enjoy them. If all else fails just chop them up and sauté like regular garlic for a subtler flavor.
  • Chinese broccoli or cauliflower or Swiss chard –  It is on its way out L. We were able to harvest it for 4 good weeks, the regular broccoli is on its way.
  • Onions or shallots – this is the last week of our storage ! We will switch to green onions next week and wait until July to harvest our main crop onions.
  • Salad mix – this is the last week of salad mix (we think). We will move on to head lettuce next week. Make sure you try my dressing below! We recommend washing and drying (spinning) your salad mix the first day you pick it up and having it ready for the week.

We can feel the shift on the farm. The outside crops are leaping ahead. We are harvesting lettuce, kale and spinach from outside. The greenhouse tomatoes are growing and in flower all ready. The spring potatoes are almost ready to dig (1-2 weeks), and we will pull out the Chinese Broccoli soon and shift to cucumbers.

Most of the field is planted. We are counting the beds and strategizing about space for the eggplant, tomatillos and final summer crops while saving space for the fall favorites like Brussels Sprouts. Planting and seeding and weeding never end on the farm. We are doing all of these things along with two weekly harvests until November. We continue to juggle the farm, my work, the farmers market and the livestock, oh yeah and we have a son graduating from high school and the end of the lacrosse season!

If you want to help with the harvest the sign-up is in the barn next to the sign in sheet. We ask that each member contribute twice during the season to help with the harvest. We begin at 7 – 7:30 and we ask that you stay until the harvest is complete ( 11- 12). You can reach us on our cell phones if you have questions or can’t make an assigned day.

As we are in the planning mood we are busy setting dates, so mark your calendars too!

  • Canning party – September 12th , 2015 : a fun filled day from 9 – 5 where we come together as a community to put the extra produce from the farm to work for our winter enjoyment. Many more details to follow.
  • Harvest Festival – October 18th, 2015: a community event not to be missed! 2-6 p.m. here at the farm. This is our chance to shine and celebrate the culmination of a great harvest season. We will also celebrate the centennial of our barn, stay tuned for special events around this theme.

It is time to you pick! Strawberries are coming in and many of our Helvetia neighbors have picking available. Check out the Tri county  information at: http://www.tricountyfarm.org/farms. Our neighbors on Helvetia are not organic but are open for you pick Monday – Saturday.

Off to harvest, enjoy your week.

Lyn’s Salad Dressing

 

1 cup olive oil

1/3 cup white balsamic vinegar

salt and pepper

1 teaspoon Dijon mustard

1 clove garlic pressed

 

Add all ingredients to a Mason jar and cover with lid.  Shake until creamy and well blended.

Chioggia beet salad
adapted from the LA Times: November 15, 2006

Total time: 1 hour, 15 minutes, plus 1 hour standing time

Servings: 4

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.

  1. 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.
  2. Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.
  3. 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.

Serves 6.

Kohlrabi Saute w/ Garlic & Lemon Juice:

2 med Kohlrabi bulbs
1 Tbls olive oil
1 Garlic clove, finely chopped
1 med Onion, chopped
1 Tbls Lemon juice
2 Tbls Parsley, chopped
2 Tbls sour cream
Salt & freshly ground pepper
Peel the tough outer skin from the kohlrabi, then coarsely grate the bulbs. In a skillet, heat olive oil. Add garlic, onion and kohlrabi and saute, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot.

Sugar Snap Peas with shallots and Thyme

INGREDIENTS

  • 1/2 pound sugar snap peas
  • 1 tablespoon olive oil
  • 1 tablespoon chopped shallots
  • 1 teaspoon chopped fresh thyme
  • kosher salt to taste

DIRECTIONS

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
  3. Bake 6 to 8 minutes in the preheated oven, until tender but firm.

 

Lemony Sugar Snap Peas

Thanks to Benedictine University Dietetic Intern Erica Hanson for sharing this recipe. Erica says this recipe is great for kids because it combines new flavors with a favorite vegetable…and “once the ingredients are prepared by an adult, kids can prepare the rest of the recipe on their own.”

2 ounces raw sugar snap peas
1/2 peeled and sliced Hass avocado
1/4 teaspoon Dijon mustard
1 1/2 teaspoon lemon juice
1 1/2 teaspoon olive oil
1/16 teaspoon kosher salt
1/16 teaspoon freshly ground pepper

In a bowl, whisk together the mustard, lemon juice, olive oil, salt, and pepper. Add the raw sugar snap peas and avocado, tossing gently to combine.

Serves 2.

Kale Omelet

By the Armard Family

 

INGREDIENTS

 

– as much kale as you could get with two hands together (as a bunch) after it has been chopped (aprox. 2 cups)

– Olive oil (2-3 tablespoons)

– One small well-chopped clove of garlic

– 1 teaspoon of salt

– 1/4 cup of feta or chevre cheese (small pieces)

– 1 small-medium ripe tomato or 4-5 cherry tomatoes (chopped)

– Fresh black pepper

– 3 eggs

– Finely chopped basil or parsley

 

PROCEDURES

– Stir the eggs very well with 1/2 teaspoon of salt and black pepper in a bowl. Set aside

– Heat the olive oil at medium-high and when hot add the kale and the chopped garlic. Cook until kale is soft stirring constantly. Don’t overcook. Then take out

– Reduce the fire to low-medium (let the pan cool down a little first), re-stir the eggs and poor them on the pan (use more olive oil if needed before adding the eggs)

– Immediately add the cooked kale/garlic, the chopped tomatoes, the cheese and the remaining salt

– Cover for about a minute with a lid

– Fold or whatever you prefer or can do (frittata Vs. Omelets)

– Take out and add some chopped parsley or basil on top

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
Canola oil
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.

Bon Appétit
December 2008
by Tori Ritchie

 

 

 

Posted in Weekly Newsletter | Leave a comment

Week #5

Cincopa WordPress plugin

  • Spinach
  • Beets – small and sweet, make sure to use the greens as well as the roots
  • cilantro or Dill or Oregano – use to spice up any dish, dry it if you can’t use it right away
  • Garlic scapes – just starting, these delicious flowers of the garlic are great on the grill, in soups or as garlic flavoring for stir fries
  • Chinese broccoli – we’ll have it for a few more weeks, enjoy it sautéed every week!
  • Kale – Finally! It is back in full force, enjoy it as crispy kale, kale salad, sautéed.
  • Salad mix – it is so colorful and delicious!
  • Onions – Enjoy them now as they will not be around for long. As they are from last season they will begin to sprout soon, so don’t wait eat them now.
  • Kohlrabi or turnips – enjoy them in stew or eat them raw.

We see some new veggies this week. Beets and their greens and kohlrabi can be used raw or cooked. Veggies outside are finally really starting to grow. Everything is a bit confused with spring swings in temperature from 80s to 30s but many crops are getting used to it and taking off.

The first outside tomatoes went into the ground this week. We got in the cherry tomatoes and the paste tomatoes. We hope to get the heirlooms in the ground later today. The Liberty High School AP Environmental class made their final of three visits to the farm and they helped us plant the celeriac, leeks, summer squash and the end of the onions. We rewarded them by firing up the pizza oven and letting them make all the pizza they could eat!

We continue to plant inside the hoop houses and outside hoping to get the pole beans, eggplant and peppers in later today along with the lettuce we plant each week. The sign-up list has gone out in the barn so if you want to lend a hand with harvest, please do let us know when to expect you. Working on the farm is not required but requested. It gives you a keen knowledge of all it takes to provide organic vegetables to a community.

Enjoy your veggies this week!

SIMPLE BEET SALAD WITH ONIONS

Grate scrubbed beets or cut into julienne; toss with chopped green onions and vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, Parmesan, feta). Serve alone or with lettuce.

ROASTED BEETS

Just cut them into chunks and roast them with olive oil, S & P until they are tender.

Simple summer beet soup

Boil and peel beets. (Can use both kinds). Whirl in food processor with orange or lemon juice, small amount of fresh mint leaves if you have some, and black pepper. Chill. Serve with plain yogurt or sour cream.

A beet suggestion from Anina Marcus, a CSA member from Carmel: “I would like to say what I did with the beets.  I parboiled them till tender, sliced them thin and then made a vinaigrette of Meyer lemon, balsamic vinegar, sea salt, pepper, 2 tablespoons honey or pomegranate molasses and then sprinkled your thinly diced mint over all that. It was so lovely. If you really want to get adventurous you can slice strawberries into that also. You get the wonderful sweet of the strawberry against the different sweet of the beet all put into balance by the Meyer lemon and balsamic to offset the sugars slightly… It’s a palate pleaser… I just had to tell you because I did that tonight to go with corn on the cob.”

Creamy Beet Soup with Pistachio Mousse
adapted from the Cook’s Garden by Ellen Ogden

2 tablespoons olive oil
1 bunch beets, peeled and cubed
1 small onion or leek, chopped
2 garlic cloves, minced
1.5 cups white wine
2 cups apple cider or juice
dash of ground allspice
1 stick of cinnamon
1 bay leaf
1 pint sour cream or yogurt
S & P to taste

Pistachio Mousse

1 cup ricotta cheese
1/2 cup chopped pistachio nuts, slightly toasted
8 sprigs fresh chervil or 4 sprigs fresh tarragon
4 fresh mint leaves
pinch of salt
pinch of cayenne pepper

Heat the oil in a large pot over medium heat. Add the beets and onions and cook, stirring often, until the onions soften, about 5 minutes. Add the garlic and cook, stirring often, until fragrant, about 1-2 minutes. Add the wine and bring to a boil over high heat. Cook until the wine is reduced by half, about 5 minutes. Add the apple juice, spices, and return to the boil. Reduce heat to medium low and cover. Cook until the beets are tender, about 45 minutes. Remove the cinnamon stick and bay leaf. Stir in the sour cream or yogurt.

Transfer to a bowl and cool. Cover and refrigerate until chilled, at least 2 hours.

Meanwhile make the pistachio mousse. Process all of the ingredients in a blender or food processor until smooth. Transfer to bowl, cover, and refrigerate until ready to serve.

Serve the soup cold, seasoning with the salt and pepper and garnishing each bowl with a spoonful of the mousse.

6 medium beets roasted
Olive oil
Salt

2 cloves garlic crushed
2 Tbl yogurt
2 Tbl Mayo (regular or vegan)
4 tsp curry powder
3 Tbl fresh lemon juice
10 tbl olive oil
4 Tbl chopped cutting celery or cilantro
Directions:

Preheat oven to 375. Wash, trim and wrap beets individually in foil. Place in a shallow pan and roast until tender. A sharp kitchen paring knife should pierce through the foil easily. Set aside to cool. Mix dressing by combining all ingredients except oil. When all ingredients are smooth, whisk in the oil and set aside. Many people don’t prepare fresh beets because of the staining juices. Wearing latex or vinyl gloves will protect your hands and preparing on a covered surface

Will protect your cutting board. I often roast beets without wrapping and use them skin included. However, this is an alternative method. Whatever method you use, it is well worth the effort!

Unwrap the beets, and rub away skin. Slice into wedges and set into your dish. Spoon curry over the beets and serve at room temperature.

Honeyed Beet Quinoa Summer Salad, with variations
from Fresh from the Farm and Garden by The Friends of the UCSC Farm and Garden

Julia’s note: I make many variations of this salad, with whatever vegetables/alliums/dressing I have on hand. I love using quinoa, but brown rice and couscous also work nicely. Likely other grains too. For this much salad I usually use half the amount of cheese they recommend and half the amount of nuts. Any mixture of the below herbs work well: just parsley, just cilantro, just basil, or any combo… chives, tarragon for a different flavor….. The possibilities are endless and having a salad like this on hand makes healthy lunches/dinners much easier.

6 beets, roasted
1/4 cup honey
1 1/2 cups orange juice
juice of 1 lemon
1/2 cup fruity olive oil
3 cups cooked quinoa, or another grain such as brown rice or couscous or??
1 cup crumbled feta cheese, or shredded parmesan, or??, optional
1 cup toasted walnuts or almonds, roughly chopped
1/2 cup chopped basil OR cilantro
1/2 cup chopped parsley
6 minced green onions or 3 shallots or other mild allium
lettuce greens, ready for eating as salad

Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. (Julia’s note: I warm up my honey a bit before mixing it in the juices/oil… but don’t make it too hot or it will ‘cook’ the juice and fruity oil!) Combine with other ingredients except salad greens. Chill at least one hour to allow flavors to blend. Serve on bed of salad greens.

BEETS
From a book I got from the library: A Mother’s Book of Traditional Household Skills by L.G. Abell, originally published in 1853

Wash them clean with a cloth, rubbing them well. Be careful not to cut them, unless they are very large, and then you may cut them in two, not splitting them. They require, when grown full size, three or four hours’ boiling. When tender all through, scrape off the outside, split or cut them in thin round slices, and pour over melted butter, and sprinkle with pepper. Boiled beets sliced, and put in spiced vinegar until pickled, are good. The tops of beets are good in summer boiled as greens. Beets should be kept in the cellar, covered with earth to keep them fresh. It is said they are nicer roasted as potatoes for the table.
Orange Beets

2 large beets (about 1 1/2 pounds)
1 tablespoon butter
1 tablespoon grated orange rind
3/4 cup fresh orange juice
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 1/2 tablespoons chopped almonds, toasted

Leaving root and 1 inch of stem on beets, trim tops, and scrub with a brush. Place in a large saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into cubes to measure 3 1/2 cups.
1. Melt butter in a large nonstick skillet over medium heat. Add beets, rind, and next 4 ingredients (rind through pepper). Bring to a boil; cook until liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally. Sprinkle with almonds.

Yield: 6 servings (serving size: 1/2 cup)

CALORIES 89(29% from fat); FAT 2.9g (sat 1.3g,mono 1.1g,poly 0.3g); PROTEIN 2.4g; CHOLESTEROL 5mg; CALCIUM 27mg; SODIUM 157mg; FIBER 1.2g; IRON 1mg; CARBOHYDRATE 14.8g
Cooking Light, DECEMBER 2001

Balsamic-Dressed Roasted Beets
A simple sweet-and-sour dressing complements earthy roasted beets. Its bright flavors make this dish a fitting accompaniment for roasted meats.
6 medium beets (about 2 1/2 pounds)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar1 tablespoon sugar
1 star anise
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 400°.
Leave root and 1 inch of stem on beets; scrub with a brush. Wrap beets in foil. Bake at 400° for 1 hour or until tender. Cool beets to room temperature. Peel and cut each beet into 8 wedges.
Combine juice, vinegar, sugar, and star anise in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 10 minutes). Discard star anise. Combine beets, vinegar mixture, salt, and pepper; toss well.

Yield: 8 servings (serving size: 1/2 cup)

CALORIES 79(3% from fat); FAT 0.3g (sat 0.0g,mono 0.1g,poly 0.1g); PROTEIN 2.4g; CHOLESTEROL 0.0mg; CALCIUM 27mg; SODIUM 258mg; FIBER 4g; IRON 1.2mg; CARBOHYDRATE 17.9g
Cooking Light, NOVEMBER 2005

Beet and Leek Salad with Peanut Dressing

The beets, leeks, and dressing can all be prepared and stored separately in the refrigerator up to two days in advance; just let them all come close to room temperature before serving. The dressing gets thicker as it stands, so add more water to thin it if necessary. To avoid staining your hands when rubbing the skins off the beets, wear gloves or rub the beets under running water.
2 medium beets (about 3/4 pound)
Cooking spray
4 cups thinly sliced leek (about 1 pound)
1/2 teaspoon olive oil
1/2 teaspoon salt, divided
1/4 cup water
1 tablespoon fresh lime juice
1 tablespoon creamy peanut butter
1 1/2 teaspoons minced peeled fresh ginger
2 cups alfalfa sprouts

Preheat oven to 425°.
2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a small baking sheet coated with cooking spray. Bake at 425° for 1 hour or until tender when pierced with a fork. Cool. Trim off beet roots and stem; rub off skins. Cut each beet in half lengthwise; slice each beet half crosswise into 1/4-inch-thick slices.
Combine leek, oil, and 1/4 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake at 425° for 15 minutes or until tender and just beginning to brown; stir after 8 minutes.
Combine water, lime juice, peanut butter, ginger, and 1/4 teaspoon salt, stirring well with a whisk until smooth.
Arrange 1/3 cup sprouts on each of 6 salad plates; divide the beets and leek evenly among servings. Drizzle about 2 teaspoons dressing over each serving.

Yield: 6 servings

CALORIES 84(23% from fat); FAT 2.1g (sat 0.4g,mono 1g,poly 0.5g); PROTEIN 2.9g; CHOLESTEROL 0.0mg; CALCIUM 49mg; SODIUM 266mg; FIBER 3.1g; IRON 1.9mg; CARBOHYDRATE 15.1g
Cooking Light, MARCH 2005

Rochelle’s Beet Salad
we love it, it’s fast, easy and healthy.

I just threw it together, so it’s a simple one. Trim ends off beets, then steam until soft rinse with cold water, so that the skin peels right off. Dice up, mix with thinly sliced onions, (red, white or yellow), add crumbled crostini, and plenty of balsamic vinegar, salt/pepper to taste with a dash of extra virgin olive oil. Toss, EAT.

Dutch Beet Salad
from Recipes from a Kitchen Garden by Shepherd and Raboff

6 large beets, peeled
1 bunch scallions, chopped
½ cup apple cider vinegar
2 Tbs. water
½ cup vegetable oil
pinch sugar
1/4 tsp. salt
1/4 tsp. black pepper

Grate the fresh beets on the finest grater you have-preferably one used to grate lemon peel. If you are using a food processor, use the blade with the smallest holes. Place the grated beets in a bowl. Mix the remaining ingredients until blended and pour over the beets. Toss and marinate in refrigerator for several hours before serving. For an interesting variation substitute grated carrots and/or grated daikon radishes for 1/3 of the beets. Serves 4 to 6.

Grilled Beets from a customer

Toss with balsamic vinegar, extra virgin olive
oil, salt & pepper and GRILL over direct heat
for 15-20 and finish indirect heat approx. 40
min for approx. 1-1/2″ dia. beet (grill with
skin on of course and 1/2 of tops and roots).
These are superior to oven roasting – I can’t go back
to oven roasting now!

BEET AND BLUE CHEESE SPREAD
Cooking Light magazine

2 beets
2 apples, cut into 8 wedges
1/4 cup blue cheese, crumbled
1 tbsp. horseradish

Preheat oven to 400̊. Wrap beets in foil and bake for
1 hour or until tender. Cool and peel the beets.
Place beets, apples, cheese and horseradish in a food
processor, process until well blended. Serve with
crackers or pita chips.

BEET AND ARUGULA SALAD

1/2 lb.
1 small bunch
1 tbsp.
1/4 cup
beets without leaves (about 3 medium)
arugula
white-wine vinegar
olive oil

Peel beets and cut into 1/2-inch wedges. In a steamer set over boiling water steam beets until tender, about 10 minutes, and transfer to a bowl. Discard course stems from arugula. Wash arugula well and dry. In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Pour half of vinaigrette over beets and toss well. To vinaigrette remaining in bowl add arugula and toss well. Arrange arugula and beets on 2 plates. Serves 2.

Gourmet, March 1997


BOILED BEETS AND WILTED BEET GREENS W/ GARLIC & LEMON

This sauce utilizes both the beets and their leafy tops, so freshness is paramount.  Boiled and diced beets are added to a simple sauce of tender beet greens wilted in garlic and olive oil.  A splash of lemon juice helps balance the sweetness in the beets, as does the gentle bitterness of the greens themselves.

4 medium
1 tsp.
1/4 cup
4 cloves
1 1/2 tbsp.
1 lb.
beets with their leafy greens
salt, plus some to taste
olive oil
garlic
fresh lemon juice
pasta (best choice: fusilli or other short, curly shape)
  1. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.
  2. Slice the beet stems where the leaves begin and set the leaves aside.  Trim all but the last inch of the stems from the beets themselves.  Trim any dangling roots and wash the beets to remove any dirt. The trimmed beets should weigh about 1 pound.  (Julia’s note: if you have a beet or 2 left over, they are good grated raw into a salad.)
  3. Place the beets in a medium saucepan and cover with water. Bring the water to a boil and add salt to taste. Simmer until the beets are tender enough so that a metal skewer slides easily through them, about 25 minutes.  Drain the beets and cool them slightly.  Use paper towels to hold the beets and rub gently to slip off their skins. Trim and discard the remaining portion of the stem.  Cut the peeled beets into 1/4 inch cubes and set them aside.
  4. While the beets are cooking, place the beet greens in a large bowl and soak in several changes of cold water until no grit appears on the bottom of the bowl.  Shake the leaves to remove excess moisture but do not dry them. Slice the damp leaves crosswise into 1/2 inch wide strips and set them aside. There should be about 5 cups of shredded beet greens.  (Julia’s note about the ‘several changes of cold water': I just wash the beets, but then I’m not a fussy chef from New York City….)
  5. Heat the oil in a large sauté pan with a cover. Add the garlic and sauté over medium heat until golden, about 2 minutes.  Add the beet greens and 1 teaspoon salt.  Stir several times to coat the leaves with the oil.  Cover and cook, stirring several more times, until the beet greens have wilted, about 5 minutes.
  6. Stir in the cubed beets and the lemon juice and cook until heated through, about 1 minute.  Taste for salt and adjust seasonings if necessary.
  7. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the beet sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately.

Pasta e Verdura, Jack Bishop
BEETS WITH WALNUTS

6
3/4 cup
2 cloves
1 tbsp.
1 tbsp.
1 1/2 tsp.
1 tsp.
5
beets (each 1 1/2 to 2 inches in diameter), scrubbed and trimmed, leaving about 1 inch of the stems attached
water
garlic, unpeeled
olive oil
minced fresh coriander
red-wine vinegar, or to taste
minced white part of scallion
walnut halves, toasted and chopped (about 2 teaspoons)

In a 2-quart microwave-safe round glass casserole with a lid, microwave the beets with the water and the garlic, covered, on high power(100%), stirring every 2 minutes, for 6-9 minutes, or until they are tender when pierced with a fork, transferring them to a cutting board as they are cooked and reserving the garlic, and let them cool. Peel the beets, halve them, and slice them 1/4 inch thick. Peel the reserved garlic, mash it to a paste with the flat side of a heavy knife, and in a serving bowl stir it together with the oil, the coriander, the vinegar, the scallion, and salt and pepper to taste. Stir in the sliced beets and sprinkle the mixture with the walnuts.

Gourmet, February 1993
CARROT AND BEET SALAD WITH GINGER VINAIGRETTE

1/4 cup
2 tbsp.
1 clove
1/4 cup
1 tbsp.
1/2 tsp.

1/2 cup
4 cups
4 cups

minced shallot
minced peeled fresh ginger
garlic, minced
rice vinegar (available at Asian markets and some supermarkets)
soy sauce
Asian (toasted) sesame oil
Tabasco to taste
olive oil
finely shredded carrots
finely shredded peeled raw beets (about 3/4 pound)
spinach leaves, washed thoroughly, for garnish if desired

In a blender puree shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.

In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves. Serves 6. Gourmet, April 1994
GRAPEFRUIT, BEET, AND BLUE CHEESE SALAD

1/2 bunch
1
1 oz.
2
4 tsp.
1 tbsp.
watercress, coarse stems discarded
grapefruit, peel and pith cut away with a serrated knife and sections cut free from membranes
chilled fine-quality blue cheese, cut into small thin slices
peeled cooked beets, grated coarse (about 1 cup)
extra-virgin olive oil
balsamic vinegar
coarse salt to taste
coarsely ground pepper to taste

Divide watercress between 2 salad plates and arrange grapefruit sections and cheese decoratively on top. In a small bowl toss together beets, 2 teaspoons oil, and vinegar and divide between salads. Drizzle salads with remaining oil and season with salt and pepper. Serves 2.

Gourmet, February 1994
BEETS WITH STOUT AND SAUTEED BEET GREENS

9 lbs.
3 tbsp.
1 tbsp.
1/2 stick
beets including the greens (4 1/2 pounds without the greens),
Guinness stout
red-wine vinegar
unsalted butter (1/4 cup)
the reserved beet greens or 1 pound of kale, coarse stems discarded and the leaves washed well, spun dry, and chopped very coarse

Trim the beets, leaving 2 inches of the stem ends intact and reserving 1 pound of the beet greens. In a kettle cover the beets with 2 inches cold water, bring to a boil, and simmer the beets, covered, for 20 to 35 minutes (depending on their size), or until they are tender. Drain the beets and under the cold running water slip off and discard their skins and stems. In a skillet bring to a boil the stout and the vinegar and whisk in 2 tablespoons of the butter. Stir in the beets, quartered, add the salt and pepper to taste, and keep the beets warm, covered. In a large skillet heat the remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it sauté the reserved beet greens, stirring, for 5 minutes, or until they are tender, and stir in the salt and pepper to taste. Arrange the greens around the edge of a platter and mound the beets in the center.

Gourmet, March 1990
ROASTED BEET SALAD WITH BEET GREENS AND FETA

Good cooks never discard the nutritious beet greens. Here, the greens are combined with roasted beets, capers and feta in a Greek-inspired salad.

6 tbsp.
2 1/2 tbsp.
1 tbsp.
7 med.-lg.
1 cup
2 tbsp.
3/4 cup
extra-virgin olive oil
red wine vinegar
minced garlic
beets (about 3 inches in diameter) with greens
water
chopped drained capers
crumbled feta cheese (about 3 ounces)

Preheat oven to 375¡F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
CHILLED BEET SOUP WITH CHIVES

1 1/2 tsp.
3 med.
1 bunch
1
1 1/2 tbsp.
1 tbsp.
2 cups
olive oil
carrots, peeled, chopped
beets, cut into fourths, tops reserved for another use
onion, finely chopped
balsamic vinegar
sugar
buttermilk
Chopped fresh chives

Heat oil in large non stick skillet over low heat. Add carrots, beets and onion. Cover; cook until vegetables are just tender, stirring occasionally, about 20 minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer.

Working in batches, add sugar and carrot mixture to blender or food processor. Purée. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.) Top with chives.

Julia’s note: I have an immersible blender; it’s a GREAT soup tool: just blend the soup right in the pan.  I highly recommend this kitchen gadget.

Adapted from Bon Appétit, June 1996
STEAMED BEET GREENS

8 cups
4 tbsp.
3 tbsp.
6 tbsp.
washed, loosely packed trimmed beet greens (coarse stems removed)
unsalted butter
fresh lemon juice
finely chopped shallots or onions
salt and pepper to taste

Rinse the beet greens well, and leave the water clinging to the leaves. Melt the butter in a medium-size skillet.  Add the greens and lemon juice, cover, and cook over low heat for 5 mins.  Then add the shallots and salt and pepper.  Stir well, cover, and cook until the greens have wilted another 4-5 mins. Adjust the seasonings if necessary, and serve immediately. Makes 2 portions.

The New Basics, Rosso and Lukins
BEET VINAIGRETTE

1 cup
2-3 cloves
2 tbsp.
1 tsp.
1/4 cup
1 lg.
1 cup
vinegar
garlic
freshly ground pepper
salt
sugar
cooked beet, roughly chopped (3/4 to 1 cup)
oil

Put all ingredients except the oil in a blender or food processor and puree. Then, with the motor running, slowly add the oil.

Kitchen Garden Magazine, Sept. 1997
WHOLE-BEET PASTA SAUCE

1/2 cup
1 lb.
1
1
1 lb.
1/2 cup
1 tbsp.
2 large

4 oz.

pine nuts
beet greens (or chard or spinach)
orange
lime
fettuccine or linguine
olive oil
chopped garlic
or 4 medium roasted beets, cut into 1/2-in. cubes
Salt and freshly ground pepper
feta or Gorgonzola cheese

Toast the pine nuts in a 350 F oven for 10 minutes or until light brown. Cool. Wash the greens thoroughly. If the leaves are young and tender, they can be used whole. If they’re large, remove the stems and chop the leaves coarse. Juice the orange and the lime into a measuring cup; you should have about 1/2 cup of juice. Save the rinds. Cook the pasta in a large pot of boiling salted water until al dente. If you’re using fresh pasta, which needs to boil for only a minute or two, prepare the sauce before you cook the pasta. In a very large sauté pan or Dutch oven, heat the oil and the garlic over a medium flame just until the garlic starts to color. Add the beets and citrus juice, and season with two large pinches of salt and some pepper. Boil until the liquid is reduced by about half. Add the greens and toss. If the sauce needs more zing, grate just a bit of orange and lime peel into it and stir. Drain the pasta, add it to the sauce along with most of the pine nuts, and stir. Serve on warm plates with the extra pine nuts and half the cheese crumbled on top. Pass the rest of the cheese at the table.

Kitchen Garden Magazine, Sept. 1997
ROASTED BEETS

Scrub beets under cold water, rub them with vegetable oil and sprinkle them with a little kosher salt. Roast them on a baking sheet at 350 F. Small to medium beets take 30-60 minutes. You may want to cut large beets in half to shorten the baking time. When the beets can be pierced easily with a fork, they’re done. Once the beets are cool, the skins slip off easily.

I have no trouble finding ways to use leftover, cooked beets. In my beet vinaigrette, pureed cooked beets take the place of some of the oil, so this dressing has more nutrients and less fat than traditional vinaigrettes. The vibrant color really dresses up garden salads, pasta salads, and fish. One of my favorite salads is a mixture of greens topped with cubes of roasted beets, slices of tart green apple, and pats of goat cheese, all drizzled with sweet-tangy beet vinaigrette.

Kitchen Garden Magazine, Sept. 1997
GRATED CARROT OR BEET SALD WITH CUMIN

Grate or hand-cut carrots or beets, blanch them briefly in boiling salted water, then drain and towel-dry. Dress while warm with Lime-Cumin Vinaigrette, plus 1 teaspoon orange flower water if you like.

Lime-Cumin Vinaigrette

1 clove

2-3 tbsp.
2 tbsp.
1/2
1/2 tsp.
1/2 tsp.
1/4 tsp.
1/3 cup
2 tbsp.

garlic
Salt
Grated or minced zest of 2 limes
fresh lime or lemon juice to taste
chopped scallion or finely diced shallot
jalapeno chile, seeded and minced
cumin seeds
coriander seeds
dry mustard
olive oil
chopped cilantro

Pound the garlic with 1/8 teaspoon salt in a mortar until smooth (or put it through a press), then combine it in a bowl with the lime zest, juice, scallion, and chile. Toast the cumin and coriander seeds in a small dry skillet until fragrant, then immediately remove them to a plate to cool. Grind to a powder in a spice mill, and then add them to the juice mixture. Whisk in the mustard and oil. Taste and adjust the balance if needed. Let the dressing stand for at least 15 minutes; add the cilantro just before using.

Vegetarian Cooking for Everyone, Deborah Madison
GRATED SAUTEED BEETS

4 medium
4 tbsp.
beets
butter
Fresh lemon juice
Salt & freshly ground pepper
Chopped fresh dill or parsley

Wash, peel, and coarsely grate beets.  In a covered frying pan, melt butter, add beets, and stir to coat with butter, then sprinkle with lemon juice to taste.  Cover and cook over medium to low heat for approximately 10 minutes, checking occasionally to see that the beets don’t burn.  (You could add a few spoonfuls of stock or water to prevent sticking.)  Cook just until tender, and then season with salt, pepper, and additional lemon juice if needed.  Sprinkle with dill or parsley.  Serves 4.

Note:  Grate other vegetables, such as cabbage, carrots, and parsnips, cook separately, and arrange in mounds on a vegetable platter.

Victory Garden Cookbook, Marian Morash


Beetroot Salad with Anchovy Dressing
, from: Jane Grigson’s Vegetable Book

Julia’s note: ‘beetroot’ is what beets are called in England, I think. I was intrigued by this recipe because of the unusual salad dressing. I’m a big fan of vegetable salads, our dinner table often has a traditional lettuce salad and also a beet or potato or turnip or fennel or celery etc. salad. I love make ahead dinner items, and vegetable-rich ones are an extra bonus.

1 pound boiled, peeled beetroot
1/2 pound boiled firm or waxy potatoes
2 hard-boiled eggs, peeled
chopped parsley

Dressing:
2 medium onions, chopped
4 Tablespoons oil
1 tin anchovies in oil
1 teaspoon wine vinegar
1/4 teaspoon (or a bit more?) Dijon mustard pepper

Slice beets and put into a shallow bowl. Peel and slice the potatoes into half-circles and arrange them in a ring round the edge, slipping the straight edge down between the beets and the edge of the bowl. Mash the eggs to crumbs with a fork, mix them with a heaped tablespoon of parsley and set aside.

For the dressing, cook the onions in a tablespoon of oil in a small covered pan, so that they become soft without browning. Cool and pound with the anchovies, their oil and the remaining ingredients (use a blender if possible). Adjust the seasonings (this usually means add S & P to taste).
Spread dressing evenly over the beets. Scatter the egg on top with extra parsley if necessary. Serve chilled.

Cilantro Pesto (1/2 cup)

 

¼ cup olive oil

1 Scallion, coarsely chopped

1 garlic clove coarsely chopped

1 Tablespoon pine nuts

1 ½ teaspoon lime or lemon juice

1 cup cilantro springs

salt, cayenne to taste.

Blend until smooth.  Great with grilled veggies, or on pasta with goat cheese and fresh tomatoes, or combine with bread crumbs to stuff and bake tomatoes.  Freezes well.

Easy Pasta with Greens & Garlic Scapes

Posted by Carole Koch

1/3 pound penne or farfalle pasta
2 to 3 tablespoons olive oil
1 small onion, diced
2 or 3 garlic scapes, chopped
1/2 pound kale, Swiss chard, and/or turnip leaves, chopped
salt and pepper to taste

Cook pasta according to package directions. Meanwhile, heat olive oil in a large skillet over medium heat, add the onions and garlic scapes, and cook until tender. Add the greens and saute until wilted. Drain pasta and combine it with the vegetables. Season with salt and pepper to taste and serve immediately. Serves 2.

Fried Garlic Scapes

Posted by Carole Koch

Cut scapes into green bean size pieces. Sauté them in butter and a little salt for six to eight minutes, or until tender but still bright green. During the last minute of cooking add a splash of balsamic vinegar to taste. Serve hot.

Chicken With Garlic Scapes & Capers

Posted by Carole Koch

Thanks to contributing editor Lauren White for sharing this recipe!

2 whole skinless boneless chicken breasts, each cut in half
2 tablespoons unsalted butter, divided
2 tablespoons vegetable oil
4 tablespoons dry white wine
2 tablespoons lemon juice
4 chopped garlic scapes
1 tablespoons drained capers

Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1 tablespoon of the butter and the oil over medium high heat.

Sauté chicken until cooked through. Season with salt and pepper. Transfer chicken to a platter and keep warm.

Pour fat from skillet and add the wine, lemon juice, scapes and remaining butter. Bring to a boil, stir in capers, add salt and pepper to taste. Spoon sauce over chicken.

Serves 4.

 

Garlic Scape Soup
(This soup enhances the delicate garlic-asparagus flavor of the scapes. You may use the flower as well.)
3 cups garlic spears, cut into 2-inch pieces
1 medium onion, chopped
1 tbsp olive oil
1 tsp thyme leaves or 1/2 tsp dried thyme
3 cups chicken broth
1 cup cream
Salt and pepper to taste

Sauté the garlic spears and the onion in the olive oil over medium heat until vegetables are soft. Add the thyme at the end. In food processor, pureé the vegetables and add chicken stock as needed to make a smooth paste. In saucepan, heat the vegetable mixture and add the remaining chicken broth. Bring to a simmer and add the cream. Adjust the seasoning. Serves 4.

Creamy Kohlrabi with Parmesan.

2 large or 3 medium kohlrabi, stalks and leaves removed, peeled, grated
2 tablespoons unsalted butter or olive oil, or combination
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon minced parsley

Heat a medium skillet over medium heat. Add butter and/or oil. When hot, add kohlrabi. Cook, stirring frequently, until vegetable is tender, about 8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish with parsley. Serve hot.

Crunchy Red Devils recipe by A. Doncsecz, Vegetarian Gourmet

2 Tablespoons Apple Cider Vinegar
2 shallots, minced
1/4 cup hot red pepper sauce
1 teaspoon grainy mustard
½ teaspoon sugar
3 medium kohlrabi bulbs
Whisk together all ingredients except kohlrabi with ½ cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature.

Stir-Fried Kohlrabi from The Goodness of Potatoes and Root Vegetables

3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves garlic, peeled and thinly sliced
1 inch piece gingerroot, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional
salt
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil & soy sauce, each

Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.

Kohlrabi Pickle Chips from the Victory Garden Cookbook

1-2 pounds smallish kohlrabi, trimmed
3 small onions
1/4 cup pickling salt
2 cups vinegar
2/3 cup sugar
1 Tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon tumeric

Peel and thinly slice kohlrabi and onions. Mix salt with 1 quart ice water, pour over the vegetables, and soak for 3 hours. Drain, rinse, and place in a bowl. Bring remaining ingredients to a boil, cook for 3 minutes, and pour over the vegetables. Cool, cover and refrigerate for 3 days

 

Posted in farm news | Leave a comment

Week #4

Week #4

  • Salad mix – enjoy your salad mix, we are almost ready to give head lettuce.
  • Parsley, dill or cilantro – get ready for those herbs, they add a spice of flavor to your veggie and meat dishes.
  • Spinach – we obviously love spinach and hope you do too. Steam it , sauté it or make the great spinach soup described below.
  • Kale or Chard – eat your greens every week.
  • Chinese Broccoli – a spring delight, great to sauté or add to soup, cut off the tough end, and eat the rest, stem, leaves and tender broccoli head.
  • Onions – these are nice onions, overwintered from last season.
  • Green garlic – this will be the last time you get this spring delight as the garlic is sending up scapes (the flower end). That means grilled garlic scapes for next week!

 

This has been a busy week. The onions, shallots and leeks are almost all planted! We have 2 more beds to go. The outside peas got their new trellis and the inside  peas are covered in blooms. Peas are on the horizon which means it is time to have our subscribers help with harvesting. The sign-up sheet is in the barn. Please plan on helping twice over the course of the season. Once you sign –up we are expecting you. Please call or text us if you are not going to make it. If there is no space for you on the day you want to help you can just show up and we will be able to put you to work.

The Beaverton Farmers Market was a buzz yesterday with opening day. I will be there every week during the spring and summer and into the fall. We sell fresh cut flowers and vegetable starts under the Pumpkin Ridge Banner. Come by and visit me and tell your friends, from 8 – 1:30 every Saturday. Today (Sunday May 3, 2015) I will be selling at Catlin Gable school from 12 – 4.

We hope to get all our tomatoes in the ground this week. We will finish the aliums as well. Zucchini is on the way as well as pole beans and more. It is the busy season, but the fun never stops on the farm.

Have a great week!

Bittman curry creamed spinach w/potato crust. (4-6 svgs)

3 Lbs spinach or other greens, trimmed
2 tbs butter
2 tsp garam masala or curry powder
1/4 tsp nutmeg
2 c coconut milk
1/2 c yogurt
(1 brick extra firm tofu cut into 1/2″ cubes- I didn’t do this)
1 large russet potato, thinly sliced
2 tbs olive oil
Salt, pepper

1. Preheat oven to 425. blanch greens by dropping in salted boiling water x 1 minute, then plunge into a bowl of ice water to stop cooking, drain and squeeze out excess moisture. roughly chop.

2.melt butter and garam masalas and nutmeg in large skillet until fragrant, then add coconut milk, yogurt, spinach, tofu, and tsp salt. Bring to a oil, stirring at times until bulk of the liquid is absorbed. Transfer to oven proof dish.

3. Toss the potato slices with oil, salt, pepper, then lay over the spinach in a single layer. Bake until the potatoes are golden and crisp.

 

Spinach and Lentils

The Asian Cook Book

 

Serves 4

Generous 1 cup yellow split lentils, rinsed                                          ¼ tsp ground asafetida (?)

5 cups water                                                                                           ½ teaspoon ground turmeric

1 teaspoon ground coriander                                                               1 tsp ground cumin

9 oz. fresh spinach leaves, thick stems removed, sliced and  rinsed

4 scallions

To garnish:

3 tbsp vegetable oil or peanut oil

1tsp mustard seeds

2 fresh chilies, split length wise

½ inch piece fresh gingerroot, very finely chopped

 

Put the lentils and water in a large pan over high heat.  Bring to a boil, reduce the heat to the lowest setting, and skim the surface as necessary.

 

When the foam stops rising, stir in the ground coriander, cumin, asafetida, and turmeric.  Half-cover the pan and let the lentils simmer for 40 minutes or until they are very tender and only a thin layer of liquid is left on top.

Stir the spinach and scallions into the lentils and continue simmering for another 5 minutes, stirring frequently, until the spinach is wilted.  If the water evaporates before the spinach is cooked, stir in al little extra.  Add salt to taste.  Transfer the lentils to a serving dish.

To make the garnish, heat the oil in a small pan over high heat.  Add the mustard seeds, chilies gingerroot and stir until the mustard seeds begin to pop and the chilies sizzle.  Pour the oil and spices over the lentils and serve.

 

Cook’s tip:  The exact amount of water needed depends primarily on how old the lentils are, but also on the size of the pan.  The older the lentils are, the longer simmering they will require to become tender.  Unfortunately, there isn’t any way to determine the age when you buy lentils, so be prepared to add extra water and increase the cooking time.  Also, remember, the wider the pan the quicker the water will evaporate.

 

Spinach Soup

Chez Panisse Vegetables, Alice Waters

 

(When I make this I never have all the ingredients and I’ve never used the crème fraiche and it is till delicious!)

 

1 onion

1 clove of garlic

1 small carrot

2 tablespoons olive oil

4 cups chicken broth

½ cup parsley leaves

2 bunches young spinach

2 sprigs fresh tarragon

2 tablespoons crème fraiche

 

Peel the onion and garlic, and slice thin.  Peel the carrot and dice fine.

In a large pot, stew the onion, garlic, and carrot in the olive oil, covered until soft an translucent.  Add the chicken stock, bring to a boil, and simmer uncovered for about 15 minutes.

Prepare a large bowl half filled with ice and smaller bowl, preferably stainless steel, that will fit inside and rest on the ice.

Wash the parsley and spinach and add them to the pot with the chicken stock and other vegetables.  Shut off the heat and allow the soup to stand, uncovered, for 5 minutes, no longer.  Immediately puree the soup in a blender and pour it through a medium mesh strainer into the bowl in the ice bath.  Stir the soup slowly with a spoon or spatula until it has cooled to room temperature and then remove it from the ice.  Quick cooling preserves the color of the soup.  Chop enough tarragon to make about  1 Tablespoon and stir it into the crème fraiche.  To serve the soup reheat it to just below the boil point and garnish each bowl with a teaspoon of the crème fraiche.

 

Serves 6

 

Posted in farm news | Leave a comment

Week #3

Cincopa WordPress plugin

 

  • Salad Mix – if you haven’t tried my salad dressing recipe yet we encourage you to make a batch for the salad this week. There is nothing like spring salad
  • Spinach – a staple in our diets, good to eat at least once a week (you will probably see this featured for at least the next 9 weeks!)
  • Turnips or radishes -tender white turnips, best if peeled, the radishes can be eaten with skin on. Use the tops as well in the “radish top soup recipe below”.
  • Chinese broccoli or cauliflower – We have two lovely beds of Chinese Broccoli just coming on so that we can feed everyone, eat the stems and leaves it is all tender and sweet. This is the last of the cauliflower L. We planted hundreds of plants with different harvest dates and they all came 1-3 months ahead of schedule. Try it roasted with a little Pecorino cheese grated on top!
  • Chard or kale
  • Green garlic – this is young garlic that is just starting to bulb. Peel the outer leaves away and chop the whole shoot up and use as a garlic flavor for soups or sauces. Don’t use the very top 1/3 as that may be too fiberous.
  • Walnuts
  • Shallots – use as you would any onion, we love to roast them with a little olive oil and just eat them as a vegetable with dinner.

We have had a busy week. Juve managed to get the entire field composted and tilled  and ready for planting. We put out the first zucchini, seeded carrots, beets and radishes outside. We continue to transplant lettuce every week along with scallions to have a steady supply. We transplanted the first peppers into the hoop house in hopes of sweet peppers in July. The sugar snaps are already blooming in one of our greenhouses!

We had the fourth graders last week and this week we had the Environmental AP class from Liberty. As this was their second visit we could get right to work. They stopped in the kitchen first to put on a pot of wonton soup and prep the filling of the wontons. Then the whole group filled flats and managed to get all the winter squash and pumpkins seeded (over 30 flats!). Then we headed out to the field to transplant onions! That was great, we got over 600 feet of onions planted in about an hour. That is a job that usually takes me about 10 hours.

We cleaned up and harvest some bok choi, tasted some spinach in the hoop house and came back to assemble the soup. We added some sautéed beet greens with green garlic on top of the bok choi and wonton soup, it was so great to see everyone enjoy their veggies. As a reward the group got to feed and brush the goats and Felipe. They will visit one more time before the academic year is over and help transplant the beans and squash they helped seed.

We still have lots to get done as we move into warm loving plants like eggplant, peppers and tomatoes. It is still too early to plant them out in the field, but boy is it tempting. It has dropped into the high thirties many nights and frosted pretty good one night. We may not be able to resist a trial of some tomatoes later this week.

The Beaverton Farmers Market opens next Saturday May 2. I will be there with all the plant starts ready to go out in your yards. Please stop by and see me from 8 – 1:30. I sell with Polly from Pumpkin Ridge Gardens so look for me under that banner. I have plant starts available at the farm and have sent out an order form to you all. Get them back to me soon so I can seed especially for you. I will also be at Catlin Gable School on May 3 from 12 – 4 selling starts.

We will put out a sign-up sheet for help with the harvest in the next week or so. We can use extra hands once it comes to pea season.

Raw Green Garlic Uses: mince and add to salads, pound into a paste to make green garlic aioli, use in salad dressings, sprinkle onto any creation using bread or noodles with cheese

Cooked Green Garlic Uses: Poach the last 4″ of the tips and dress with a mustard vinaigrette, dice and saute the tender portions and add to an omelet or frittata, chop and add to stir frys, chop and add to soup.

Green Garlic Soup Au Gratin

8 Stalks Green Garlic
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Tablespoons Butter, plus 2 teaspoons Butter
8 sl Day-old Bread
1 1/4 c chicken or vegetable Broth
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1/2 c Parmesan Cheese, grated

Remove and discard upper third of garlic stalks; (green leaf ends) thinly slice bulb. Heat olive oil and 1 T butter until beginning to foam. Add garlic; saute 1-2 minutes. Reduce heat, cover tightly, and cook 15-20 minutes, stirring occasionally. Spread bread with 2 T butter; oven toast until lightly golden. Add broth to garlic, season with salt and pepper and bring to a boil. Ladle into 2 oven-proof serving bowls; cover with toasted bread and top with cheese. Dot each with a teaspoon of butter. Bake at 450F for 10 minutes, until cheese has melted and begun to turn golden.

 

 

Lentil Walnut Spread

1 cup lentils
1/2 cup walnuts, chopped
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
salt and black or red pepper to taste

  1. Wash the lentils, cover with cold water, bring to a boil, and cook until soft, about 1 hour.
  2. Drain the lentils and combine with the remaining ingredients in a food processor. Blend until smooth, adding water as necessary to achieve a spreadable consistency.
  3. Correct seasoning.

Serves 8

Radish Top Soup

 

Don’t through out your radish greens.  Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.

 

6 tablespoons butter

1 cup chopped onions or white part of leek

8 cups loosely packed radish leaves

2 cups diced potatoes

6 cups liquid (water, chicken stock or combo)

salt

½ cup heavy cream (optional)

freshly ground pepper

 

Melt 4 T butter in a large saucepan, add onions or leeks and cook until golden, approximately 5 minutes.  Stir in radish tops cover pan and cook over low heat until wilted, 8-10 minutes.  Meanwhile cook potatoes until soft in liquid along with 1 teaspoon of salt.  Combine with the radish tops and cook covered, for 5 minutes to mingle flavors.  Puree finely in a food processor of food mill.  Ad the cream if desired and enrich with 2 T of butter.  Season to taste with salt and pepper.  Serve hot. (serves 4-6)

 

Moroccan Chicken and Turnip Stew

 

2 cups cooked chickpeas

2 small (2 1/2 lb) chickens

3 Tb butter

1 Tb oil

2 onions

5 cups chicken stock

1/2 tsp white pepper

1/4 tsp ground ginger

1/8 tsp powdered saffron

1/2 tsp turmeric

1 lb small turnips

2 cups chopped turnip leaves and stems

1/4 cup lemon juice

Salt and Pepper to taste

 

Rinse chickpeas in water and rub lightly to remove skins; drain and set aside. Cut chickens into quarters, removing wing tips and backbones; put them aside for stock. Melt butter and oil in a casserole and lightly brown chicken on all sides, cooking in two batches if necessary. Slice onions and stir into butter and oil to color. Then add the chickpeas, stock, pepper, ginger, saffron, and turmeric. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add turnips and greens and simmer 20 minutes more. Remove chicken and turnips to a covered warm dish. Boil sauce to reduce, mashing some of the chickpeas against the side of the pan to thicken the sauce; it may take 10-15 minutes to produce a nice thick sauce. Add lemon juice and salt and pepper to taste. Reheat the chicken and turnips in the sauce and serve.   Serves 6 to 8.  From The Victory Garden Cookbook.

Chinese Broccoli

(Lyn’s Quick Stir Fry)

1 bunch Chinese Broccoli (flower, stem and leaves) – remove any hard end of the stem

2-4 cloves of garlic minced

1 – 2 tablespoon soy sauce

¼ cup water

Olive oil

Heat a wok or frying pan and add 1-2 tablespoons olive oil. Add minced garlic until aromatic (about 1 minute) then add the broccoli and toss to coat with oil and garlic for about 1 minute. Add soy sauce and coat then add the water and cover for 3-5 minutes until tender and still bright green. Serve by itself or over rice. . . YUM!

 

 

 

 

 

 

 

 

 

 

 

 

Posted in farm news | Leave a comment

Week #2

Salad mix: “Salanova” lettuce makes her debut this week. This is a special lettuce, bred by Johnny’s seeds to make only small leaves even when fully mature. We have selected the varieties we like best with dramatic colors and varied leaf size. She is just starting so stay tuned.

Arugula: it is a new variety this year called “speedy”. Honestly she is not speedy. We seeded this arugula in the depths of winter (January and February) and it took forever to grow and now it is bolting! The flavor is good and makes a super salad on its own or mixed into the salad lettuce. We will try it again in the fall, probably the best for late fall and winter production.

Radishes: As many of you know we love radishes and usually have tons. This spring with the rains one of our green houses had a huge wet spot and had variable germination. We will alternate with Arugula.

Shallots: these are one of our favorite aliums (onion family). They pungent and give a lot of punch to salad dressings. They can be roasted, pickled or made into shallot “jam”. I am planning on roasting them and adding them to my spinach and egg flan for Easter brunch.

Spinach: Don’t be intimidated by the huge leaves. They cook down and can be added to stir fries, soups or made into creamed spinach. We love the spinach soup, you cook the spinach for only 5 minutes and the soup is a lovely bright green.

Walnuts: These were gathered from our enormous walnut tree that graces the center of our farm. We figure it was planted in 1915, when the barn was built. It is a grafted tree black walnut root stock and English walnut as the cultivar. We gathered them and dried them last fall. This will be the last of them until the fall.

Kale or chard or collards: We are finishing up the fall planted kale and moving into the early spring kale. Enjoy the sweet leaves as the frost this week makes them so.

Sprouting broccoli or Chinese Broccoli: This is the last of the purple sprouting broccoli. The heat this weekend will cause it all to flower. The Chinese broccoli is just coming on but does not like 80 – 100 degree weather.

Bok Choi: a versatile vegetable that tends to absorb the flavor of the sauce or soup it is cooked with. I have included our favorite recipe which we have made twice this week. The pork ribs make it! The recipe seems involved, but it is really not difficult to make and makes a hearty meal. You could add the spinach too towards the end for more greens.

The weather is not doing us any favors. It got down to 32 degrees earlier this week and will be at least 80 degrees today. Many plants to not understand this type of flux in weather and get the message they have gone through winter and it is time to make seed. We can do “everything right” as farmers and Mother Nature throws a curve ball. That is why we keep trying new things, planting crops over and over trying to get them to the right combination of fertility, temperature and water.

Speaking of water, it has been dry! Juve is busy trying to get irrigation on the crops we have planted outside. It is always a challenge at this time of year to get all that needs to be done, completed by the end of the day.

We went crazy and got a whole new set of laying hens. Of course they are just days old and will need to grow for the next 4-6 months to take over the duty of their sisters that we have currently producing eggs. They are delicate and require care, heat and good luck. We also got a whole bunch of meat chickens. Again we will have to wait and see how many survive before we get out there and try and sell them.

We will spend the week planting the alliums. These are the onion family. We have about 700 feet of them to plant and it always feels like such an accomplishment when they are in the ground and we can move on to tomatoes and peppers.

Diego and two high school friends hosted a group of fourth graders on the farm. They gave them a tour and taught them about seeding, transplanting and harvesting and then shared a meal of wonton soup. Everyone seemed to enjoy themselves. We will have a group of high school students out to the farm this Thursday to do much of the same. We hope to get the winter squash seeded, lay water lines and transplant the leeks. I am always more ambitious about what can be accomplished in a short time especially with novice workers!

We have vegetable starts available for our subscribers that want to plant their own garden at home. They will be ready in May. I have sent a list to subscribers. Polly (from Pumpkin Ridge Gardens) and I have worked at the Beaverton Farmers Market for over 10 years selling vegetable seedlings and our season starts the first week on May. We are there from 8 – 1:30 every Saturday. We will have a sale on April 25th and 26th with Birthing Way Midwifery School at the parking lot of Ben and Jerry’s on Hawthorne. I will be at Catlin Gable School on May 3rd from 11 – 4 also selling vegetable seedlings. Lots of opportunities to get the very best for your garden.

It is Time to head out to harvest before it gets too hot.

WONTON SOUP WITH BOK CHOY
For soup
2 lb country-style (meaty) pork ribs
2 lb chicken thighs, legs, and wings
4 scallions, coarsely chopped
1 (2-inch) piece peeled fresh ginger, chopped
12 cups water
1 1/2 lb bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced crosswise
1 1/2 teaspoons salt
1/4 teaspoon white pepper \

For wontons
1/2 lb ground pork (not lean)
1 large egg yolk
2 scallions, finely chopped
1 (1 1/2-inch) piece peeled fresh ginger, finely chopped
1 tablespoon soy sauce
1 teaspoon rice vinegar (not seasoned)
1/2 teaspoon Asian sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
About 30 wonton wrappers, thawed if frozen
Make broth:
Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours. Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2 hours.

Make wontons:
Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough). Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner.

Finish soup:
Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot. Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes. Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3 minutes (cut 1 open to check).

Cooks’ notes:
• Broth can be chilled up to 1 day.
• Wontons can be made 1 month ahead. Freeze in 1 layer on a plastic-wrap-lined baking sheet until firm, about 30 minutes, then transfer to a sealable plastic bag and keep frozen.

Gourmet
January 2004

Whole-Wheat Penne With Walnut Pesto and Kale

Tuesday, February 27, 2007

Makes 4 to 6 servings

Lacinato kale, also called Tuscan, black or dinosaur kale, is narrow leafed, dark blue-green and crinkly. Other varieties of kale may be substituted if lacinato is unavailable. Be sure not to toast the nuts too long; burned nuts will make the pesto taste very acrid. Whole-wheat pasta varies widely in flavor and texture; Imported Bionaturale brand, which is sold at New Seasons Markets, is one of my favorites. If you prefer, regular pasta may be substituted for whole-wheat.

  • 11/2 cups walnuts, toasted and coarsely chopped (divided; see note)
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme
  • Pinch granulated sugar
  • 1 cup finely grated parmesan cheese (about 2 ounces), plus additional for serving
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 bunches fresh lacinato kale, stemmed, coarsely chopped and rinsed well
  • 1 pound whole-wheat penne rigate pasta

Combine 1 cup walnuts, garlic, thyme and pinch sugar in food processor and process until evenly ground, about 15 seconds. Add cheese and oil and process just until blended, about 4 seconds, scraping down sides of work bowl as necessary. Adjust seasoning with salt and pepper; set pesto aside.

In a large pot, bring 4 quarts of water to a boil, add salt and greens and cook until tender, about 4 minutes. Leaving the boiling water on the heat, use tongs or long-handled strainer to transfer greens to large bowl of cold water to stop cooking. When greens are cool, drain and squeeze firmly between hands to remove excess moisture. Coarsely chop greens and set aside.

Add pasta to the boiling water and cook according to directions on package. Drain pasta through colander, reserving 1/2 cup pasta water. Return pasta to pot and toss with pesto until well-coated. Add reserved pasta water, as necessary, to moisten pasta. Using tongs, distribute cooked greens through pasta; season to taste with salt and pepper. Divide pasta among bowls and serve garnished with remaining 1/2 cup walnuts and additional grated parmesan as desired. Note: To toast nuts, spread on baking sheet and bake in 350-degree oven for 5 to 8 minutes or until they start to brown.

White House No-Cream Creamed Spinach

Published May 25, 2010

Makes 6 servings

This side dish is one of Michelle Obama’s favorites because it has a creamy texture without a lot of calories and fat. One person who’s not a fan, however, is Sasha Obama, who is turned off by the bright green color — a shade of the vegetable rainbow she has yet to embrace.

Ingredients

  • 2 pounds baby spinach
  • 2 tablespoons olive oil
  • 4 shallots, minced
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper

Instructions

Wash and clean the spinach. Place a large bowl of water near the sink, and put several handfuls of ice cubes in it. Place a colander in the sink.

Fill a medium-sized pot with water, and sprinkle in some salt. Place the pot on the stove and bring to a boil over high heat. Carefully add 8 ounces of the spinach (about a quarter of the leaves) and let it boil for just 30 seconds.

Carefully pour the spinach and water into the colander to drain the spinach. Then, using tongs or a fork to handle the hot spinach, immediately “shock” the spinach by putting it into the ice water to stop the cooking process. Let the spinach sit in the cold water for a minute, then drain it again in the colander. Squeeze the spinach with your hands or press the spinach against the colander with the back of a spoon to remove excess water.

Place the cooked spinach in a blender and purée. Set aside.

In a large skillet over medium heat, heat the oil. Add shallots and garlic and cook until the shallots turn translucent, 3 to 4 minutes.

Add the rest of the spinach leaves, tossing with a spoon and sautéing until the leaves are wilted. Add the puréed spinach and stir. Season with salt and pepper.

Adapted from White House Executive Chef Cristeta Comerford

 

Kale Salad (from Kris Schamp)

Flax oil (1/8 C)(I often use olive oil)

Lemon juice (1/8 C)

Soy sauce* (less than 1/8 C)

1 bunch kale

Red onion

(everything after this is just icing on the cake, I rarely add the below ingredients)

Shredded or shaved (with peeler) carrots

¼ C pumpkin seeds

1/8 C sunflower seeds

Sesame seeds

Sprouts (any kind)

Mushrooms (optional)

* can use Bragg’s – a low sodium substitute for soy sauce

1) Make the dressing:  equal parts flax oil, lemon juice & soy sauce (or Bragg’s – a low sodium substitute for soy sauce.  Use less soy sauce if sensitive.)

Marinate very thinly sliced / shaved red onion in the dressing while you prepare the kale.

2) De-stem the kale – try to get the young, tender smaller leaves.

Cut it into ribbons.  Place in very large bowl to allow for easy mixing.

Add rest of “dry” ingredients.

3) Add the dressing and marinated onions to the kale mixture.  Using hands, gently massage the dressing into the kale; softening down the structure of the kale and aiding the absorption of the dressing by the kale.

Let sit for a while (20-30 mins) before serving.  Can be made well beforehand and refrigerated.  Can add chopped avocado when serving.  Goes well with marinated tofu-you can use the same dressing.

Arugula Pesto with Herbed Ricotta Gnocchi
Pesto
2 cloves garlic, peeled and pressed
1/4 cup pine nuts, toasted
1 1/2 cups arugula leaves, well rinsed and towel-dried
1 1/2 packed cups fresh spinach leaves, well rinsed and towel-dried
1/4 cup freshly grated Parmesan cheese
1/2 cup olive oil
Salt and freshly ground pepper, to taste

Gnocchi
1 cup semolina flour
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh chervil
1 tablespoon finely chopped fresh fennel leaves
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground pepper
1 pound whole-milk ricotta cheese, drained
Olive oil, for tossing gnocchi
12 lemon gem marigolds

1. Make the pesto: With the motor running, drop the garlic through the feed tube of a food processor to mince. Add the pine nuts, arugula, spinach, and Parmesan and pulse until the greens are finely chopped. With the motor running, gradually add the oil to make a thick paste. Season with salt and pepper. Transfer to a small bowl and cover tightly with plastic wrap. (The pesto can be made up to 2 hours ahead and kept at room temperature.)

2. Make the gnocchi: Place the semolina, chives, sage, chervil, fennel, salt, nutmeg, and pepper in the bowl of a food processor and pulse to combine. Transfer to a medium bowl and, with your hands, blend in the ricotta. Flour your hands and knead the dough in the bowl until all the ingredients cling together. The dough will be sticky, but do not add more flour or the gnocchi will be heavy.

3. Line a baking sheet with waxed paper and dust with flour. Place about 1/3 cup of dough at a time on a lightly floured work surface and roll it underneath your palms to make a 1/2-inch-thick rope. Cut the rope into 3/4-inch-long pieces. Using the tines of a fork, press an indentation into each piece and place the gnocchi on the baking sheet. Repeat until all the dough is used.

4. Bring a large pot of lightly salted water to a boil. Add the gnocchi and cook until they rise to the surface. Boil for 30 seconds, until the gnocchi are set but tender. Drain well. (The gnocchi can be made up to 4 hours ahead, rinsed under cold water and drained well.) Toss the gnocchi with olive oil and store at room temperature. To reheat, cook in a large nonstick skillet over low heat, or drop into boiling water to warm. Toss the hot gnocchi with the pesto, garnish with marigolds, and serve immediately.

The Complete Kitchen Garden
Text copyright © 2011 Ellen Ecker Ogden

Sherry Vinaigrette
adapted from Mediterranean Fresh, by Joyce Goldstein

¼ cup sherry vinegar
1 clove garlic, minced (optional)
S & P to taste
½ cup extra virgin olive oil, plus more to taste

Whisk all ingredients together in a small bowl.

Thyme, Rosemary, and Wine Vinegar Dressing
adapted from: Cooking with Friends, by Trish Deseine and Marie-Pierre Morel

1 cup olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tsp sugar
1 tsp fresh thyme leaves
1 tsp fresh rosemary leaves
Sea salt and black pepper

Blend the thyme and rosemary leaves in a food processor or crush them with a mortar and pestle. Put all the ingredients in a bowl and combine with a whisk.

Shallot Salad Dressing

1 spring shallot, cleaned and chopped, include most of the light green part
1/3 cup (or to taste) vinegar: we use champagne or sherry vingear
1 tablespoon Dijon mustard
S & P to taste
3/4 cup best olive oil

Whirl everything in a blender or food processor. I use an immersion blender for this with the ‘jar’ that came with it: any jar will do. Super easy! You control the quality of the ingredients! enjoy.

Julia’s Favorite Daily Dressing

Into a mini blender jar (or small canning jar, they work with most American blenders), put in equal parts vinegar (balsamic or rice or sherry or?) or lemon juice, and olive oil. With S & P you’ve got dressing. Extras I like to add to this dressing: 1 roughly minced, peeled garlic clove, a small dollop of fancy mustard, and a small dollop of jam. Screw blender bottom onto the jar, then insert into the blender and whirl. You’ve got dressing! The variations are endless….

Low-Fat Blue Cheese Dressing
adapted from Cook’s Country
makes about 1 cup 8 servings
Use a great pungent cheese

1/2 cup low-fat plain yogurt
1/4 cup reduced fat mayo
1/4 cup crumbled blue cheese
2 Tablespoons water
1 clove garlic, grated (try a microplane!)
1/4 teaspoon salt
1/8 teaspoon pepper

Whisk all ingredients in a medium bowl until smooth.

Lemon Shallot Vinaigrette

2 small shallots
2 Tablespoons Champagne vinegar
2 Tablespoons lemon juice
1/2 teaspoon salt
1/3 cup extra‑virgin olive oil

Peel and dice the shallots very fine. Put them in a small bowl with the
vinegar, lemon juice, and salt. Stir and let the mixture sit for 10 to
30 minutes. Whisk in the olive oil. Makes about 3/4 cup.

Low-Fat Ranch Dressing
adapted from Cook’s Country
makes about 1 cup 8 servings

1/2 cup low fat plain yogurt
1/4 cup reduced fat mayo
1 Tablespoons water or buttermilk
1 teaspoons white wine vinegar
1 garlic clove, grated (try a microplane for this job)
1 Tablespoon minced chives
1 Tablespoon minced fresh cilantro
1 teaspoon minced fresh dill
1/4 teaspoon salt
pinch cayenne pepper

Whisk all ingredients in a medium bowl until smooth.

Tahini Dressing from Salad by Amy Nathan

1/2 Cup safflower oil
1/2 pound soft tofu
1/4 cup fresh lemon juice
generous 1/4 cup tahini (julia says: use toasted for a richer flavor)
1 garlic clove, minced
1 scallion, chopped
2 Tablespoons tamari (soy sauce)
3/8 cup water
1/2 teaspoon salt

Combine all ingredients in a blender or food processor. (Julia says: I like to use my immersion blender in a tall jar). Adjust the thickness to your liking by adding water. This stores well if covered.

Tahini Dressing
Adapted from The Food and Philosophy of Kenny Shopsin by Shopsin and Carreno

1 cup tahini
3 Tablespoons good olive oil
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon minced fresh garlic
¼ teaspoon sugar
Combine everything with 2 cups of water in a blender and blend until smooth.

Dijon Vinaigrette

1/2 C extra virgin olive oil
2 T each plain non-fat yogurt, lemon juice and red wine vinegar
1 T Dijon mustard
2 teaspoons fresh herbs: thyme, rosemary, parsley, etc. or a mixture or dried, but use less if using dried.

Combine in a blender at medium-high speed. Chill overnight before serving.

From : Chef Andrew Cohen
Honey Mustard Cilantro Dressing
1C cilantro stems
1/4 C water
1/4 lime juice(or lime/lemon or lemon)
1/4 C honey
1/4 dijon mustard
salt and pepper to taste
1 small clove of garlic peeled(optional)
Puree in blender til smooth, then through opening in top add olive oil slowly until the hole at the center of the dressing disappears. This is usually the proper amount of oil for a properly emulsified vinaigrette.

Options: use some cayenne powder to heat it up. Use 3:1 basil to flat leaf parsley instead of cilantro and use red wine vinegar instead of citrus juice.

 

Posted in Weekly Newsletter | Leave a comment

Garbanzos y Acelgas

Chickpeas and chard (or spinach)

9 ounces of dried chickpeas

1 carrot, diced

1 sprig flat leaf parsley

1 bay leaf

2 yellow onions 1/3 cup olive oil

1 garlic clove, chopped

2 tomatoes, chopped

9 ounces or 1 bunch chard, beet greens or spinach (more is even better)

2 eggs (hard boiled or fried and placed on top of each portion)

Put the chickpeas in a bowl, cover with cold water and soak overnight.

Drain and rinse the chickpeas and put in a large saucepan with the carrot, parsley, bay leaf and half the chopped onion. Cover with water then bring to a boil and cook about 20 minutes or until almost tender. Add 2 teaspoons salt and half the oil and cook for another 10 minutes. Heat the remaining olive oil in a frying pan over medium heat and cook the garlic and remaining onion for 5 minutes, or until softened. Add the tomato and cook for 5 minutes. Stir the tomato mixture into the chickpea mixture (it should be wet enough to be saucy but not too soupy). Stir in the chard, beet greens or spinach. Cook for 5 minutes or until the greens are tender. Season well and serve with either the hard boiled egg or fried egg on top.

Posted on by Lyn Jacobs | Leave a comment

First Harvest 2015

Week #1 2015

  • Salad mix – enjoy “salanova” and “little gem” lettuce in this bright mix. You will need to wash it well several times as the baby slugs hang on to curly leaves. We recommend washing and spinning it all when you get it home and then it will be ready to use over the week. Try “Lyn’s salad dressing” recipe, the key is the white balsamic vinegar.
  • Spinach – this is “Emu” a huge leaved and tender spinach grown all winter long. The bunch may look huge but as you know spinach cooks down. We recommend the spinach soup or our new favorite “Garbanzos y Acelgas”.
  • Shallots– held over from last season, they need to be eaten soon. They can be used in place of onions in any recipe and we love to just roast them with a little olive oil and salt and pepper.
  • Walnuts – worth the work to crack them. All gathered from our giant walnut tree last fall.
  • Arugula or radishes – both a bit spicy all that March heat made both of them spice up. Thinly slicing them and adding a dressing will cut the heat
  • Kale – so many ways to eat kale! A few of our family favorite recipes are below, check the kale tab under recipes for more ideas. We eat crispy kale almost daily, the key is to massage the oil into the kale leaves, we grate Romano cheese on them and cook it at 350 F for 13 minutes.
  • Mustard and beet greens – a bunch of greens to use in any stir fry, some are spicy others are sweet. The bright burgundy is “Ruby Streaks Mizuna”, and the curly green is “green frizzy mustard”.
  • Sprouting broccoli or Chinese broccoli – This crop is really delicious. It is the end of the sprouting broccoli due to the warm March weather. That same heat brought on the Chinese broccoli quicker than usual so you should see about 5 more weeks of her. We love to make “crispy sprouting broccoli, similar to the kale just cooked a while longer (~20 minutes at 350 and I add the cheese in the last 5 minutes). The Chinese broccoli we stir fry in the recipe that follows.

Today is our season opening potluck and first harvest. It is a juggling act between harvesting, cleaning and cooking. We hope those that can will join us for the potluck to meet new members, share a meal and catch up on some of those old friendships. It is supposed to be cloudy but rain free, we will carry on rain or shine so see you sometime between 2 -6 p.m.

Mother Nature always throws us a few curve balls and this year is no different.  The relatively warm March sent all our overwintered kale and cauliflower to seed early. That meant none for our regular season customers. We scrambled to plant more kale inside and outside the hoop houses. The weather then cooled off considerably and the crops planted outside are suffering. Never fear, there are three beds of kale outside that will come soon enough that you will wonder when the kale will stop. Actually our goal is to have it as an offering every week. We try and offer kale or chard every week, good to eat those greens!

Now, I am off to cook and harvest.

Kale Salad (from Kris Schamp)

(A brief note: I use just kale, and red onion most of the time and it is delicious, this dressing recipe works well on most spicy greens like arugula and mustard as well)

 

Flax oil (1/8 C)

Lemon juice (1/8 C)

Soy sauce* (less than 1/8 C)

1 bunch kale

Red onion

Shredded or shaved (with peeler) carrots

¼ C pumpkin seeds

1/8 C sunflower seeds

Sesame seeds

Sprouts (any kind)

Mushrooms (optional)

 

* can use Bragg’s – a low sodium substitute for soy sauce

 

1) Make the dressing:  equal parts flax oil, lemon juice & soy sauce (or Bragg’s – a low sodium substitute for soy sauce.  Use less soy sauce if sensitive.)

Marinate very thinly sliced / shaved red onion in the dressing while you prepare the kale.

 

2) De-stem the kale – try to get the young, tender smaller leaves.

Cut it into ribbons.  Place in very large bowl to allow for easy mixing.

Add rest of “dry” ingredients.

 

3) Add the dressing and marinated onions to the kale mixture.  Using hands, gently massage the dressing into the kale; softening down the structure of the kale and aiding the absorption of the dressing by the kale.

 

Let sit for a while (20-30 mins) before serving.  Can be made well beforehand and refrigerated.  You can add chopped avocado when serving.  Goes well with marinated tofu-you can use the same dressing.

Lyn’s Salad Dressing

 

1 cup olive oil

1/3 cup white balsamic vinegar

salt and pepper

1 teaspoon Dijon mustard

1 clove garlic pressed

 

Add all ingredients to a Mason jar and cover with lid.  Shake until creamy and well blended.

Chinese Broccoli

(Lyn’s Quick Stir Fry)

1 bunch Chinese Broccoli (flower, stem and leaves) – remove any hard end of the stem

2-4 cloves of garlic minced

1 – 2 tablespoon soy sauce

¼ cup water

Olive oil

Heat a wok or frying pan and add 1-2 tablespoons olive oil. Add minced garlic until aromatic (about 1 minute) then add the broccoli and toss to coat with oil and garlic for about 1 minute. Add soy sauce and coat then add the water and cover for 3-5 minutes until tender and still bright green. Serve by itself or over rice. . . YUM!

Baked Crispy Kale Recipe
Servings:  4 as snack Prep Time: 5 Cook Time: 20
The biggest secret to getting the kale super-crisp is to dry them in a salad spinner. If there is moisture on the leaves, the kale will steam, not crisp. Also, do not salt the kale until after they have come out of the oven. If you salt beforehand, the salt will just cause the kale to release moisture…thus steaming instead of crisping. I’ve also found that the convection setting on my oven works really well too – I set the convection on 325F and bake for about 10-15 minutes. Have fun with this recipe, I sometimes mix the salt with Cajun or Creole seasoning.

Ingredients:
4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)
1-2 tablespoons olive oil
sea salt or kosher salt

(I like to grate parmesan cheese over them before baking)

Directions:
1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.

3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark – the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they’ll be burnt and bitter) Remove from oven, sprinkle with salt and serve.

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
Canola oil
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.

Bon Appétit
December 2008
by Tori Ritchie

Spinach Soup

(When I make this I never have all the ingredients and I’ve never used the crème fraiche and it is still delicious!)

  • 1 onion
  • 1 clove of garlic
  • 1 small carrot
  • 2 tablespoons olive oil
  • 4 cups chicken broth
  • ½ cup parsley leaves
  • 2 bunches young spinach
  • 2 sprigs fresh tarragon
  • 2 tablespoons crème fraiche
  • Peel the onion and garlic, and slice thin.  Peel the carrot and dice fine.

In a large pot, stew the onion, garlic, and carrot in the olive oil, covered until soft an translucent.  Add the chicken stock, bring to a boil, and simmer uncovered for about 15 minutes.

Prepare a large bowl half filled with ice and smaller bowl, preferably stainless steel, that will fit inside and rest on the ice.

Wash the parsley and spinach and add them to the pot with the chicken stock and other vegetables.  Shut off the heat and allow the soup to stand, uncovered, for 5 minutes, no longer.  Immediately puree the soup in a blender and pour it through a medium mesh strainer into the bowl in the ice bath.  Stir the soup slowly with a spoon or spatula until it has cooled to room temperature and then remove it from the ice.  Quick cooling preserves the color of the soup.  Chop enough tarragon to make about  1 Tablespoon and stir it into the crème fraiche.  To serve the soup reheat it to just below the boil point and garnish each bowl with a teaspoon of the crème fraiche.

Serves 6

Garbanzos y Acelgas

Chickpeas and chard (or spinach)

9 ounces of dried chickpeas

1 carrot, diced

1 sprig flat leaf parsley

1 bay leaf

2 yellow onions 1/3 cup olive oil

1 garlic clove, chopped

2 tomatoes, chopped

9 ounces or 1 bunch chard, beet greens or spinach (more is even better)

2 eggs (hard boiled or fried and placed on top of each portion)

Put the chickpeas in a bowl, cover with cold water and soak overnight.

Drain and rinse the chickpeas and put in a large saucepan with the carrot, parsley, bay leaf and half the chopped onion. Cover with water then bring to a boil and cook about 20 minutes or until almost tender. Add 2 teaspoons salt and half the oil and cook for another 10 minutes. Heat the remaining olive oil in a frying pan over medium heat and cook the garlic and remaining onion for 5 minutes, or until softened. Add the tomato and cook for 5 minutes. Stir the tomato mixture into the chickpea mixture (it should be wet enough to be saucy but not too soupy). Stir in the chard, beet greens or spinach. Cook for 5 minutes or until the greens are tender. Season well and serve with either the hard boiled egg or fried egg on top.

Serves 4

Posted in farm news | Leave a comment

The Season Starts April 12th!

Cincopa WordPress plugin

The spring is a bit more typical than the end of winter. It has rained just enough to make it soggy out in the fields just when we need to get the onions planted. The atypical warm weather of March lured us into planting lettuce, kale, broccoli and cabbage a bit ahead of schedule, now it hangs in suspended animation. Almost all of the gorgeous cauliflower scheduled for the season opening is flowered, eaten and gone. You will get the last of the sprouting broccoli in the first week and then that too will be tilled under.

We have our opening potluck next weekend, April 12th from 2-6. Come with a dish to pass and a pizza topping. We will have fun rain or shine with good conversation, great food and farm tours. We had our first baby goats born yesterday so they should be jumping all over by the weekend. 7 more mama goats (does) to go but likely not until mid May. Felipe is doing great you will get to meet him as well.

Posted in farm news | Leave a comment

Late March on the farm

Cincopa WordPress plugin

The Share Fair was a lot of fun. Felipe stole the show and distracted potential subscribers. The kids loved him and he loved the attention. By 1:00 in the afternoon he did look exhausted and he laid down and rested. We still have openings for this season so let your friends know, now is the time to send in those applications.

We are busy getting the farm ready for opening day. There is so much to do in between rain storms. Planting outside has been suspended until it drys out again. We managed to get a few beds of flowers and some kale and chard in the ground before the deluge. We hope to get a dry spell to seed beets, carrots and plant squash under cover this up coming week.

Jacob helped me transplant all the tomatoes. We have about 8 varieties of cherry tomatoes and over 15 of regular season tomatoes. I am hopeful that by next week we will transplant out the greenhouse tomatoes. We will have tons of starts for sale by the beginning of May and I will send out an email to subscribers with the list. The Chinese broccoli is sizing up and may even be ready for the first or second harvest. The overwintering cauliflower is getting huge, we hope it will hold.

Jacob also accompanied me to Canby for the Home Orchard Societies annual scion exchange. We picked up over 30 varieties of apples and we are busy grafting them to root stock. Who knows what we will do with all those apples, but it has been fun. I am off to transplant and seed. See you in April.

Posted in farm news | Leave a comment