Week #9 2019

Week #9

  • Lettuce – it just keeps coming, make a new dressing, make my standby dressing salad is a staple in our house
  • Broccoli – the first tiny heads of standard broccoli this week. We are hoping that they will keep on coming but with record breaking temperatures predicted this week we will have to keep our fingers crossed. We tried to bring in a new area this year, up in the goat and pig area so some of our broccoli is “experimental” meaning it may be even smaller than the crop you are getting today. We are experts at Chinese broccoli, the standard stuff is hit or miss in the spring.
  • Chinese Broccoli – please don’t disparage our true friend, this broccoli that is edible stem, leaves and flower grows super well in our hoop houses and just keeps on producing. We sauté it up at least three times a week and serve it breakfast, lunch or dinner.
  • Garlic – this garlic is fresh out of the field, mild and is not “cured”. It will not last like later season garlic. Let it sit out on your counter, use it now, but don’t expect it to last until fall.
  • New potatoes – we are digging some of our early potatoes for you, they have thin skins, so we don’t like to wash them. The gopher is making a grab for them below the surface. If you choose to take the tiny potatoes, consider making Txus’ recipe for roasted tiny potatoes below.
  • Kale – crispy kale, kale salad, kale in soups, kale sautéed, so many ways to enjoy this veg that just keeps on giving. Don’t get frustrated with repetition, just experiment or make kale chips every week, they are delicious.
  • Sugar snap peas – We had the mega haul of peas on Wednesday, our largest number of subscribers is on Sunday/Monday pick up so sometimes you get more than others. This is how we share the harvest and follow the whims of Mother Nature. We will likely be finishing the hoop house peas this week and move to the outside peas. Outside we compete with the red wing blackbirds for so many of our crops. Enjoy the garden candy while it lasts.
  • Zucchini !! – the first group will get some tiny zucchini, but we wanted to share, next week and in the weeks to come there should be more and I will pour on the recipes we love.

It appears summer is here, very little rain and warm and getting hotter temperatures. This is pushing our farming into the wee hours of the morning and late evenings as the blistering sun will keep us from working midday. We are busy tying up tomatoes, weeding onions and transplanting pumpkins, squash and melons. Spring crops are biding us farewell as we wait for summer crops to ripen. The zucchini is in flower with some small fruits today and many more to come. The cucumbers are poking along in the hoop houses where we can protect them from their #1 enemy the cucumber beetle but are susceptible to their #2 enemy the pill bug.  Out of 100 plants, we lost 50 to the pill bugs, we replanted and they seem to be growing. I tried the “cowpots” made of sterilized manure that you plant directly into the soil for the first time. They were a complete disaster. They dried out quickly and stunted all the plants and the weakened plants could not push their roots trough the pots. Fortunately I did only some of the zucchini and some of the cucumbers in these pots, but lesson learned.

We have celebrations for graduations this weekend and next as well as this past Wednesday. I am racing out to finish the harvest to make it to can 11:00 ceremony, then back to a grad party if I can swing it, of a neighborhood friend. It is a time to be proud of all the accomplishments and hard work it takes on the part of the student and the family in support of the student. It is finals week for our student and then she is done with her first year of college.

Here are some recipes to enjoy this 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.

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!

Cannellini Beans and Wilted Greens

Chez Panisse Vegetables, Alice Waters

2 cups dried cannellini beans                                                      1 large bunch of chard, kale, spinach,

Bouquet garni: celery, thyme, parsley, bay leaf                   mustard greens or turnip greens (about 1#)

1 onion                                                                                                 6 cloves garlic

1 carrot                                                                                                                3-6 T Olive oil

6 cups of water of chicken stock                                                1 T chopped Rosemary

salt and pepper

Soak the beans overnight.  The next day drain them and put them into a heavy-bottomed pot with the bouquet garni.  Add the onion and carrot peeled.  Cover the pot with water or stock and bring the pot to a boil.  Reduce to a simmer, skimming off any foa that forms on the surface.  Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked.  When fully cooked remove from the heat.

                While the beans are cooking, wash and trim and chop the greens.  Finely chop the garlic cloves and gently saute them in the olive oil with the rosemary about 1 minute.  Add the beans and about 1 cup of their cooking liquid and simmer about 5 minutes until some of the beans have crumbled apart.  Add the greens to the beans and stew together uncovered until the greens are wilted and tender.  Add more of the bean liquid, if need to keep the vegetables moist and a little soupy.  Taste for seasoning and grind in some pepper.  Serve with a drizzle of olive oil over the surface.  Serves 6-8.

Smashed Broccoli and Potatoes with Lemon and Romano Cheese

  • Kosher salt and freshly ground pepper
  • 2# potatoes, halved
  • ¾# broccoli (consider using both the Chinese and standard broccoli), cut into chunks or florets
  • 1 cup freshly grated Parmigiano-Reggiano or Romano Cheese
  • Juice of 1 lemon
  • Extra virgin olive oil

Fill a large pot with water and salt until it tastes like the sea. Add the potatoes, bring to a boil and cook until the potatoes are quite tender but not fully tender, about 15 minutes from when the water boils.

Add the broccoli and keep boiling until both are fully tender, another 6 minutes or so. Drain all the water and return to the pot.

Mash the vegetable with a potato masher or big spoon until crushed with some big chunks. Add the cheese, followed by the lemon juice and then season generously with salt and pepper. Mash a bit more and fold to blend. Taste and adjust salt, pepper, and lemon. Finish with good amount of olive oil, start with ¼ cup and adjust.

Serve right away.

Txus’ Salt Roasted Mini-potatoes

Take your tiny potatoes and wash well. Place in a single layer on a baking sheet. Cover with Kosher salt (I mean cover them. Place in preheated oven at 400 degrees. Roast for 45 minutes. The potatoes will be slightly shrived in the salt. Brush off the salt and serve with Romesco sauce.

Romesco Sauce

INGREDIENTS

  • 1 large roasted red bell pepper from a jar
  • 1 garlic clove, smashed
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup tomato purée
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper

Pulse first 8 ingredients  in a blender and then while motor is running gradually add the olive oil. Add salt and pepper to taste.

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Week #8, 2019

  • Lettuce
  • Parsley, dill or cilantro
  • Green onions
  • New potatoes
  • Chinese broccoli or kohlrabi
  • Beets or carrots
  • Kale
  • Chard or spinach
  • Sugar snap peas

Well the grind continues. . . we harvest, we plant, we weed, we harvest, we plant, we weed. We have managed to plant every square inch of our farm at least once. Many of the beds in the hoop houses are getting planted for the second time. Some will be seeded with Sudan grass or buckwheat as cover crops so they can take a break from production and replenish themselves. When ever we have a crop that does not work well, we aim to make that better the following season. That is the story on winter squash, we have triple the amount we had last year, with varied locations and soil supplements, we hope for a bumper crop. We hope for the same with eggplant. Now, these may not be your favorites, but they are staples to us, so we are working extra hard to make them a great addition to the summer/fall lineup.

The tomatoes in the hoop house are in bloom, the peppers are bulking up and weeded, the sugar snap peas are 9 feet tall. We have basil in the ground outside and melons almost ready to be transplanted into hoop house #6. We did some soil testing at the encouragement of the USDA and NRCS hopefully once Nick Andrews helps me interpret how much Gypsum I have to add we will have the well-balanced soil we dream of. All in all the soil looks pretty good, very close to where we want it both in pH and mineral content. We have not done testing in years, and it is good to know that naturally we have not been so far off.

The real work of harvesting begins as we head into the summer and we are hopeful that our subscribers will lend a hand at least twice during the season. We harvest Wednesdays and Sundays and begin our harvests at 7:00 am and often are finished by 11:30, of course more hands make light work and we can finish earlier if the support is there. The signup sheet is in the barn, this just helps us know who to expect, but anyone can show up anytime they can, we are happy to have the extra help.

Here are some recipes for this week:

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 steamer.  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.

In a small jar, combine the lemon juice, oil, mustard, and sugar.  Cover tightly and shake until the mixture is smooth and well blended.  Add the scallions, season with salt and pepper, and pour dressing over the peas.  Cover and chill at least 2 hours before

New Potatoes with garlic and parsley

READY IN: 38mins             SERVES: 4

UNITS: US

INGREDIENTS Nutrition

12 small red potatoes

4 garlic cloves, minced

2 tablespoons chopped fresh parsley

3 teaspoons lite olive oil (divided)

salt and pepper

DIRECTIONS

Scrub the potatoes well.

Pare a 3/4″ strip around the middle of each potato (this is just to give you a little contrast in color).

Place potatoes in a saucepan, cover with water and bring to a boil.

Simmer covered for about 20 minutes or until tender.

Drain potatoes and place them in a bowl add two teaspoons of oil& toss.

In a nonstick frypan add the remaining oil over medium heat.

Add garlic, cook approximately 1 minute.

Add parsley, salt& pepper, mix well.

Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.

Serve

BABY GREENS WITH ROASTED BEETS AND POTATOES
for vinaigrette
1 1/2 tablespoons tarragon white-wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil

For salad
2 medium beets (1 lb with greens; 14 oz without greens), stems trimmed to 2 inches
1 lb small new potatoes (about 1 inch in diameter) or fingerlings (1 to 1 1/2 inches long), scrubbed well
1 teaspoon olive oil
1/8 teaspoon salt
5 oz micro greens* such as baby Bibb, red-leaf, and oak-leaf lettuces and baby arugula, or mesclun (about 10 cups)
4 cups baby spinach (3 oz)
1/3 cup lovage* leaves, coarsely chopped
1/3 cup fresh chervil and/or dill leaves
1/3 cup fresh tarragon leaves
20 unsprayed organic nasturtium blossoms*
Make vinaigrette:
Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified.

Roast beets and potatoes:
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Wrap beets individually in foil and roast on a baking sheet in upper third of oven until tender, 1 to 1 1/4 hours. Once beets have roasted for 30 minutes, toss potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan occasionally, until potatoes are tender, 25 to 30 minutes. Carefully unwrap beets and cool slightly, then slip off and discard skins.

Assemble salad:
Cut beets into 1/3-inch dice and put in a large salad bowl. Cut potatoes into 1/3-inch-thick slices and add to beets along with all greens and herbs. Add vinaigrette and toss gently to coat.

Sprinkle blossoms on top and serve immediately.

Braised Lentils with Spinach

Ingredients (serves 4)

  • 1-1/2 cups brown lentils
    • 1 small onions, diced
    • 1 medium carrots, peeled and diced
    • 1 stalk celery, trimmed and diced
    • 1 bay leaves
    • Salt
    • 1/2 cup chicken stock or canned reduced-sodium chicken broth
    • 2 tablespoons extra-virgin olive oil
    • Freshly ground black pepper
    • 2 cups finely shredded fresh spinach, thoroughly washed and drained

Preparation

  1. Pour enough cold water over the lentils, onions, carrots, celery, and bay leaves in a 3-quart saucepan to cover by three fingers. Season with salt and bring to a boil over high heat. Adjust the heat so the water is at a gentle boil and cook until the lentils are tender, 20 to 25 minutes. Drain the lentils, discard the bay leaves, and transfer to a large skillet.
  2. Pour in the chicken stock and olive oil and season lightly with salt and pepper. Bring to a boil and cook until the liquid is reduced enough to coat the lentils, about 3 minutes. Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. Taste and add salt and pepper if necessary. Serve immediately.

Notes

  1. I didn’t use chicken stock, but instead cooked ¾ lbs boneless, skinless chicken in the pan (with herbs) then deglazed the pan with white wine and added the lentils.
  2. I used all of the spinach stalks instead of the greens which turned out really well.

Roasted Beets w/ Feta

Directions

Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta.

Asian Style Grilled Tofu with Greens

Use Chinese broccoli, tatsoi, mizuna, pea shoots, spinach or bok choi for the greens

Dressing:

1 small carrot, chopped

½ cup prepared carrot juice

2 tablespoons white or yellow miso

2 tablespoons rice-wine vinegar

1 tablespoon canola oil (I would use olive oil)

1 tablespoon coarsely chopped ginger

½ teaspoon chopped garlic

Tofu and Greens

2 14 ounce firm tofu

2 tablespoons honey

2 tablespoons canola oil

2 tablespoons low sodium soy sauce

1 tablespoon black bean past

2 teaspoons minced garlic

10 ounces Asian greens or baby spinach

  1. To prepare dressing:  combine carrot, carrot juice, miso, vinegar, oil ginger and garlic in a blender or food processor; blend until smooth.  Transfer to a small bowl and set aside.
  2.  preheat grill to medium
  3. To prepare tofu:  Slice each tofu block crosswise into 5 slices; pat dry with paper towels.  Combine honey, oil, soy, black bean paste, garlic in a small bowl.  Spread half the marinade in a large baking dish and top with tofu slices.  Spread the remaining marinade over the tofu to cover completely.
  4. Oil the grill rack.  Grill the tofu until heated through, 2 to 3 minutes per side.  To serve toss greens with the dressing.  Divide among 6 plates and top with tofu.
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Week #7 2019

  • Lettuce
  • Chinese broccoli
  • Scallions
  • Garlic scapes (the flower of the garlic)
  • Onions (last of the overwintered onions)
  • Kale
  • Spinach or chard
  • Cilantro or dill
  • Sugar snap peas!! Garden candy
  • Carrots or beets

They are finally here- sugar snap peas! We seeded them in February and transplanted them in March. Today we share these deliciously sweet treasures with you. We have grown them in our hoop houses for years, trying to get them earlier and more abundant than the ones grown in your home garden. We use only “sugar snap” as this is the sweetest variety we have ever tried. We are so pleased that Fedco seeds worked with its supplier to refine the seed again and make it less likely to have the thin tougher errant pea pods. As peas are super labor intensive, we have put out the sign-up sheet, we can use your help. We ask that those members that can help, volunteer twice during the harvest season. We start harvest at 7 – 7:30 on Sundays and Wednesdays and finish around 11-:30 – 12:30. This is an opportunity to share in the work of growing food for over 400 people. This is a connection to Mother Earth and your community, come join us. Children are welcome and of course not expected to work the whole time, but if old enough they can really contribute and gain the valuable experience of knowing where food comes from and how much work it is to grow it. Please if they are young, have one adult dedicated to caring for them and one adult dedicated to helping harvest. We have had many a seven-year-old surprise us with her/his stamina and be one of the best bean or cherry tomato pickers around!

Garlic scapes are another favorite of many of our members. They are sweet and garlicky and are super on the grill. Every garlic bulb puts out a flowering end about 3-4 weeks before it bulbs. This flower end must be removed to encourage the bulb (garlic head) to form, otherwise energy goes into the bloom and makes seed and not the garlic head we all are accustomed to. We take advantage of this bloom, called the scape (or curl) and offer this to you. It can be used as one would use garlic, chopped and sautéed or covered in olive oil and grilled. See attached recipes, we heard from Lynn Baker, “The garlic scapes and Chinese Broccoli are my favorite things we get from the farm”, music to our ears!

We have most of the tomatoes in the ground in the field. Dee, Dan, Max and Zusse helped us plant the cherry tomatoes between cloud bursts last Sunday. Juvencio managed to stake up all the indoor tomatoes (4 beds 90 feet long!). Many of them have tomatoes on them and we remain hopeful for a harvest in mid July. I hope to get the paste tomatoes and one more bed of cherry tomatoes (all new varieties, I could not resist 😊) in the ground today. We have tomatillos, and winter squash on the list for planting today as well as seeding beets and carrots and replacing water lines that don’t drip well. The pill bugs have once again taken down our first transplanting of cucumbers. I have put in more, but what a frustration! More are on the way. The zucchini is growing but not flowering yet, still looks to be a few weeks off.

I still have veggie starts for home gardens, tomatoes, beans, peppers and much more. Email or text me and I can set some aside for you

Enjoy these recipes this week!

Swiss  Chard Stalk and Tahini Dip

1 lb Swiss chard stems,  coarsely chopped
2-4 garlic cloves,  mashed
1/2 c tahini
1/4-1/2 c. fresh lemon juice
salt
1 Tbs olive oil
1/4 c. toasted pine nuts (optional)
1 Tbs fresh finely chopped fresh mint (optional)

Boil the stalks in salted water until quite tender;  drain.  Transfer 
to a food processor and puree.  Add the garlic and process until well 
blended, then add the tahini and salt to taste.  With the machine 
running,  slowly add the lemon juice.  Transfer to a wide bowl and 
drizzle with the olive oil and garnish with pine nuts and mint if 
desired.

Garlic Scape Hummus

Posted by Carole Koch

Thanks to Kelly Long, Illinois Benedictine University Dietetic Intern, for sharing this recipe!

2 cans of chick peas (garbanzos) drained
1 cup sesame seeds or tahini
2 tablespoons olive oil
1/2 cup lemon juice
1/2 cup fresh chopped garlic scapes

Place the ingredients in a blender on high until a thick paste forms. Salt to taste.
Optional: add your favorite curry, to taste.

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.

Garlic Scape Tortilla

1 & 1/2 cups chopped garlic scapes 
1/2 cup chopped scallions 
1/4 cup hot water 
Salt & Pepper 
4 large eggs 
2 Tbsp. extra virgin olive oil

Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over med. high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over med. low heat until top is set [2-3 Minutes].

Mashed Potatoes with Garlic Scapes

2 1/2 lbs. russet potatoes, peeled and cut into 1″ pieces. 
2 Tablespoons butter (can omit this if on a restricted fat diet/lifestyle)
1-2 Tbsp, olive oil 
1/4 cup finely chopped scapes
1/4 cup hot milk (or more)

Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and saute about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.

Chicken With Garlic Scapes & Capers

2 whole skinless boneless chicken breasts, halved 
2 Tbsp. Unsalted butter
2 Tbsp. vegetable oil 
4 Tbsp. dry white wine 
2 Tbsp. lemon juice 
4 chopped garlic scapes 
1 Tbsp. drained capers 

Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 4.

Roasted Garlic Scapes

Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or seas salt works best but any will do). Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45 minutes or until they are beginning to turn brown. serve as a side or main dish. Tastes like roasted garlic but creamier.

Garlic Scape Pesto from A Garden for the House

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Week #6, 2019

  • Lettuce
  • Spinach
  • Kale
  • Kohlrabi
  • Onions – we planted these overwintered varieties in August last year and they are coming at the perfect time.
  • Cilantro or dill
  • Chinese broccoli
  • Beets or Carrots

Farming is in full swing. The weather this week was such a relief from the heat wave of last week. The rain was an amazing gift that brought new life into the field crops. We finished the allium transplant (leeks, shallots, onions) and got in the celeriac just before a huge cloud burst. We have tomatoes, peppers and eggplants as well as tomatillos to get out in the field, plus the winter squash and then we are planted fully for the first round. Once the garlic is pulled, we will get in fall crops and the cycle begins again through the last planting in late October.

Juvencio turned over greenhouse #2 and #5 making space for cucumbers, melons and what ever else we can think of that can stand the heat. We are planning soil testing for some areas to see if additional nutrients are needed, especially for those tomatoes that we struggled with last year. Better not to relieve the struggles of last year as it makes me feel inadequate when I run the list. We will look to the bright side of all the successes. Farming is just that way, many challenges and a lot of luck.

We have beef available. We are selling it by the ¼, it is grass fed and not grain finished, making a healthier meat with more omega 3. Please communicate with Juvencio by email or text to get on the list, it will be ready in June.

We will have sugar snaps next week! This means it is time to consider lending a hand on the farm. We have a lot of harvesting to do with sugar snap peas and your help makes that work go faster. We harvest Sundays 7:00 – 11:30 and Wednesdays 7:30 – 11:30. We expect helpers to show up at the start of harvest and plan to stay until it is completed. Of course there are circumstances when that is not possible so just let us know. We welcome older kiddos help with the harvest. We fully understand that they will not harvest the whole time but rather get to help for some of the harvest and play and entertain themselves for the remainder. As for younger ones they are welcome as long as there is a dedicated adult to hang out with them while the other adult actually helps harvest. You are not required to help harvest. We offer this opportunity to get your hands in the dirt and see what it is like to feed over 100 families! We appreciate your help and count on it to get the work of harvest (or weeding) done. It is best for us if you sign up so we know we can count on you coming. You are always welcome to just show up as well. We hope that those who are able will sign up at least twice during the season (now until end of October).

I sent out a slew of great recipes last week and the line up of vegetables is similar except for the new onions. Here are a few more recipes, but please check out the website and share your favorite recipes with me.

Kohlrabi Slaw

Salad:
1 1/4 lbs kohlrabi, peeled and coarsely shredded
2 lge carrots, peeled and coarsely shredded
1/2 sweet red pepper, seeded and diced
1/2 c. chopped scallions, including green

Dressing:
2 T oil, pref olive oil 
2 T vinegar (I used white wine vinegar)
2 t or more fresh snipped dill
1 t sugar (I used 1/4 t)
1/2 t ea. cumin and mustard powder
1/4 t crumbled tarragon
1/4 t ea. salt and pepper
1/3 c plain yoghurt

Toss salad ingredients in a bowl. In a separate bowl, blend oil and vinegar, then blend in other ingredients. Pour over salad, toss, cover and refrigerate for about 2 hrs before serving.
Serves 6 

Stir-Fried Chinese Broccoli

Recipe By: Grace Young “In this Asian stir-fried vegetable recipe, a touch of sugar is added to balance the bitterness of Chinese broccoli. Serve with Asian-marinated meat and brown rice for a healthy weeknight dinner.”

Ingredients

  • 12 ounces Chinese broccoli (see Tips) or broccoli rabe
    • ¾ teaspoon sugar
    • ½ teaspoon salt
    • 2 tablespoons peanut oil, divided
    • 3 slices fresh ginger ( ¼ inch thick), peeled and smashed
    • ¼ teaspoon crushed red pepper
    • 2 tablespoons Shao Hsing rice wine (see Tips) or dry sherry

Directions

  1. Trim ¼ inch off broccoli stalks. If the stalks are thicker than ½ inch, cut in half lengthwise. Keeping them separate, cut the stalks and leaves into 2-inch-long pieces. Combine sugar and salt in a small bowl.
  2. Heat a 14-inch flat-bottomed wok or large heavy skillet (not nonstick) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil and add ginger and crushed red pepper; stir-fry until the ginger is fragrant, about 10 seconds. Add the broccoli stalks and stir-fry until bright green, 1 to 1½ minutes. Swirl in the remaining 1 tablespoon oil and add the broccoli leaves; sprinkle with the sugar mixture and stir-fry until the leaves are bright green and just limp, about 1 minute. Swirl in rice wine (or sherry); stir-fry until the stalks are just crisp-tender, 1 to 1½ minutes. Remove the ginger before serving.

BEETS AND CARAMELIZED ONIONS WITH FETA
2 tablespoons cider vinegar
1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)
1/4 teaspoon black pepper
3/4 teaspoon salt
5 tablespoons olive oil
1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces
2 (15-oz) cans small whole beets, drained and quartered (or halved if very small)

3 oz crumbled feta (1/2 cup)
1/4 cup pine nuts (1 oz), toasted and coarsely chopped
Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.

Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

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Week #5

The Weekly Share

  • Lettuce
  • Cilantro
  • Spinach
  • Kale
  • Chinese broccoli
  • Cauliflower (while it lasts!)
  • Carrots or beets
  • Kohlrabi (a great brassica, peel the bulb and use in recipes below. Use the leaves as you would collards in the delicious salad recipe below)
  • Green garlic – use the whole white part up to the light green. Use as a leek or as you would use garlic for a subtle garlicky flavor

Happy Mother’s Day to all who are mothers, and all who have mothers. It is a day to celebrate that woman that gave you life. I must say that we should be celebrated everyday, but let’s take this day to especially honor those women in your life. Thank you to my mother who taught me so much about unconditional love and kindness. She always filled our bellies with delicious food and our hearts with the knowledge that she would care for us always. Enjoy your day and know that you are important and loved.

What a blast of hot weather can do! Much of our beautiful lettuce is quickly going to seed. We have to turn over the hoop houses from winter and spring crops like lettuce, radish, cilantro to peppers, tomatoes and cucumbers. As fast as Juve can pull one crop I am in there transplanting the next crop. The tomatoes in the hoop house are starting to set the first flowers, the ghost peppers just got into soil and the peas are trellised and in full bloom. It is hard to believe we are into the fifth week of harvest.

We have four little piglets getting used to the farm. They will spend their days running around, enjoying whey from our cheese and getting fat. They are all spoken for so if you had wanted pork you did not speak up fast enough. You can always let Juve know and he may get inspired. We have beef available, ¼ to ½ a steer, just speak up to Juve. Our cattle are not super large and a ¼ is around 100# of meat when all cut and wrapped. It is all grass fed and the cattle live a happy life, so consider our beef for your family.

We have struggled with carrot and beet germination for years and the “lucha” continues. We have some nice early carrots but we get about a third of the carrots we expect from a 100 foot bed. We will give you what we have and turn the beds into cucumbers that we have more confidence will be productive. We are still transplanting onions, planting more potato beds, and planting lettuce weekly. Juvencio pulled the overwintering cauliflower and broccoli and I planted pole beans and bush beans. We are waiting on the main crop tomatoes until the end of the week and for weather stabilization in hopes of avoiding the blossom end rot fiasco of last year. I had hoped to send a soil sample, maybe I will get that done today so that I can add exactly what they need. We are not usually so exacting, but we have struggled the last few years with irregular production so I should probably listen to the Ag extension and just do the test!

The Beaverton Farmers Market www.beavertonfarmersmarket.com  has been booming! I will be there all season with veggies starts and fresh cut flowers. Please do come and see me. I have some starts here on the farm and I will try and make an effort to put out my extras for sale here. You can send me an email with your order or text, the best supply is at the market. I have Lillie pots available today for gifts and there is a ceramic display as well. There is still plenty of time to get your garden in, in fact mid to late May is a great time.

I have included tons of recipes. Sue and Polly have sent some of their favorites. Enjoy the fresh garlic, the end of the cauliflower, the crispness of kohlrabi and the seasonal bounty that is Chinese broccoli. Check out the website for recipes and as your mother would say . . . “Eat your vegetables”

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

Spanakopita

INGREDIENTS

  • 4 10-ounce packages frozen chopped spinach, thawed, drained
  • ¼ cup olive oil
  • 1 leek, white and pale-green parts only, thinly sliced
  • ½ medium onion, chopped
  • 5 medium scallions, white and pale-green parts only, sliced
  • 2 garlic cloves, grated
  • Kosher salt, freshly ground pepper
  • 1 large egg
  • 1 large egg yolk
  • 10 ounces feta, crumbled (about 2 cups)
  • 1 ounce store-bought finely grated Parmesan (about ¼ cup)
  • ⅓ cup chopped basil
  • ⅓ cup chopped dill
  • 3 tablespoons chopped oregano
  • 1 teaspoon finely grated lemon zest
  • ¾ cup (1½ sticks) salted butter, melted, divided
  • 12 14×9-inch sheets frozen phyllo dough, thawed, room temperature

Special Equipment

  • A 9-inch springform pan

RECIPE PREPARATION

  • Place spinach in the center of a clean towel, gather corners together, and twist towel to wring excess liquid out of spinach. Try and get as much out as you can (if spinach is too wet, phyllo will get soggy as it bakes). Transfer spinach to a large bowl and break up into small pieces.
  • Heat oil in a large skillet over medium and cook leek and onion, stirring, until just beginning to soften, 5–7 minutes. Add scallions and garlic and cook until vegetables are tender, 4–6 minutes more; season with salt and pepper. Scrape into bowl with spinach.
  • Whisk egg, egg yolk, 1 tsp. salt, and ¼ tsp. pepper in a small bowl; add to spinach mixture. Add feta, Parmesan, basil, dill, oregano, and lemon zest and mix until distributed. Don’t be afraid to overmix; you want herbs and cheese in every bite!
  • Preheat oven to 350°. Lightly brush bottom and sides of springform pan with butter. Remove phyllo from packaging and cover with a kitchen towel to prevent drying out. Working quickly, brush butter on 1 side of 1 phyllo sheet. Transfer phyllo, butter side up, to prepared pan, covering bottom of pan. Gently press and tuck sides of sheet into bottom edges of pan. Fold and ripple phyllo as needed to cover bottom of pan. Repeat with 2 more phyllo sheets.
  • Working quickly, brush butter on 1 side of another phyllo sheet. Transfer to pan, arranging butter side up and slightly off-center so long side of dough comes up and over side of pan, leaving a 2″ overhang. Rotate pan slightly and repeat with another sheet so overhang covers another section of pan. Continue with remaining 7 sheets, rotating pan so there is overhang around entire pan.
  • Scrape spinach mixture into pan, pressing down firmly and smoothing top. Gently fold phyllo overhang over spinach mixture and continue to press until phyllo goes just below rim of pan. Don’t worry if phyllo breaks or tears; gather any broken pieces and arrange where spinach peeks through. You want the phyllo to look draped over the top with lots of waves and folds.
  • Bake pie until phyllo is golden brown and slightly darker around the edges, 50–65 minutes. Let cool in pan 1 hour before removing ring. Serve warm or at room temperature.
  • Do Ahead: Spanakopita can be made 1 day ahead. Do not unmold; wrap pan in plastic and chill. Reheat in a 300° oven 30 minutes.

Caesar Salad Dressing

Epicurious | February 2006

Recipe courtesy of Wolfgang Puck
Wolfgang Puck’s Pizza, Pasta and More!

Editor’s note: This recipe originally accompanied Caesar Salad with Homemade Tapenade Croutons. Yield: Makes about 2 cups 1 egg
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant cup peanut oil
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Stir in the cheese and season with sat and pepper. Refrigerate in a covered container. When ready to use, whisk again.
To prepare ahead: Caesar Vinaigrette will keep up to 10 week, refrigerated, in a covered container.
Source Information
From Wolfgang Puck’s Pizza, Pasta and More! Recipe courtesy of Wolfgang Puck,(C) 2000. Reprinted by arrangement with Random House Value Publishing.

Collard Panzanella

Published Jul 06, 2015

  • Makes 2 servings

Description

Sasha Davies, chef and co-owner at Portland’s Cyril’s at Clay Pigeon Winery, says her favorite salads are often ones that are born from creativity, with different textures and flavors complementing each other.

Ingredients

For the Sesame-Tahini Dressing:

  • 1 small shallot minced (see note)
  • 1 tablespoon tahini
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon honey
  • Salt, to taste

For the salad:

  • 1 bunch collard greens, cleaned and ribs removed
  • 15-20 pitted castelvetrano olives
  • 1 cup torn bread, preferably something like ciabatta or focaccia
  • Small amount of olive oil
  • 4-5 white Japanese turnips chopped into bite-sized pieces (see note)
  • 1/4 cup pine nuts, toasted
  • 2 ounces finely grated pecorino romano

Instructions

To make the Sesame-Tahini Dressing: In a blender or in a large bowl using an immersion blender, combine shallot, tahini, olive oil, lemon juice, honey and salt until dressing is thick and emulsified.

To make the salad: Flatten collards on cutting board in stacks of three or four leaves. Roll them into a tight bundle and slice into thin ribbons (similar to how you would work with basil to chiffonade).

Smash or chop castelvetrano olives.

Toss torn bread in olive oil- spread on a baking sheet and warm through in a 350 degree oven (3-4 minutes).

Toss collards, olives, turnips, and pine nuts with grated pecorino romano.

Add lightly toasted bread and 3 tablespoons of the sesame tahini dressing, and salt to taste. Massage dressing throughout. Remaining dressing can be reserved for another salad.

Notes: You can soak the minced shallot in water or in the lemon juice to minimize any oniony bite, though it dissipates if you make the dressing a bit in advance. If the small, white turnips aren’t available, add cucumbers, radishes, or anything that has a bit of juice and crunch

Farro and Greens

Ingredients

  • 1.5cups par-cooked farro, see notes above

  • Kosher salt to taste

  • 3 to 5ounces greens, such as kale, Swiss chard, arugula

  • 1/2cup extra virgin olive oil, divided

  • Fresh cracked pepper

  • 1lemon, halved, plus more to taste

  • 1/4cup well-stirred tahini paste

  • 1teaspoon maple syrup

  • 1clove garlic, minced, optional, see notes above

  • 1/2cup pine nuts

In This Recipe

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Directions

  1. Place a large pot of water over high heat. Bring to a boil. Add the farro and a big pinch of salt (I add 1 tablespoon). Cook according to package instruction but taste before draining — my 10-minute Trader Joe’s farro consistently takes 15 minutes. Drain. Place in a large bowl.
  2. Meanwhile, remove the greens from the stems (if using kale or chard), then slice very finely — you can chiffonade the leaves (stack leaves on top of each other, roll them into a tight coil, then cut down to make long thin strips) but consider cutting the thin strips into smaller pieces as well. You want small pieces of greens here. Place the greens in the bowl with the farro, add ¼ cup olive oil, ½ teaspoon salt, and fresh-cracked pepper to taste. Squeeze half of the lemon into the bowl catching the seeds with your hand. Toss, taste, and adjust with more salt or pepper to taste—I usually add another quarter teaspoon of salt and sometimes more. The farro and greens should taste slightly lemony and nicely seasoned, but nothing spectacular—remember that the magic happens when the grains and greens meet the tahini sauce. At this point, you can chill the farro and greens until you are ready to serve.
  3. Make the tahini sauce: Stir together the tahini, remaining ¼ cup olive oil, juice of remaining half lemon, ¼ teaspoon salt, maple syrup, garlic, if using, and 2 tablespoons water. Add more water by the tablespoon. Dressing should be pourable—I typically add another 2 tablespoons water. Taste and adjust with more salt, lemon, or maple syrup to taste. Transfer to a serving bowl or set directly on the table.
  4. In a medium skillet over medium (or higher) heat, stir the pine nuts until golden all around. Do not walk away from the skillet—if you stand there the entire time, you can get away with using higher heat for a shorter period of time.
  5. When ready to serve, spoon the greens and grains into bowls, drizzle the tahini sauce over top, and sprinkle pine nuts over top as well. Pass more sauce and pine nuts on the side.

Ava Gene’s kale salad—mix the massaged kale with finely grated rind and juice of 1 lemon,  toss with a bit more olive oil and salt.  Just before serving mound a large handful of toasted bread crumbs (use good bread) and handful of freshly grated parmesan—and toss.  People pay big bucks for this.

Kale “greek” salad—toss the massaged kale with a bit of red wine vinegar,  finely chopped oregano (or dried),  feta chunks,  thinly sliced onion,  kalamata olives and tomatoes and/or cukes if you have them.

Dinner in minutes*:  (*ok,  if you have cooked grains on hand)

2-3 cups cooked brown rice or Farro

1 large bunch of greens,  or mixed greens, thick stems removed and finely chopped

1/2 c olive oil,  divided

1-2 lemons

1/4 c. Tahini

1 tsp maple syrup

1 clove minced garlic

1/2 c pine nuts or other nuts,  lightly toasted

Toss the greens with 1/4 c oil and juice of 1/2-1 lemon and the cooked grain

In a small bowl,  combine the tahini,  lemon juice,  maple syrup and olive oil and garlic.  Blend well and add warm water by tablespoonfuls until it is a pourable dressing.

Toss the tahini dressing with the greens and grains,  season w/salt & pepper to taste,  and sprinkle toasted nuts on top.  Serve

“I’m leaving town and I have a fridge full of greens!”

Remove the toughest of stems,  toss those greens in boiling water til just blanched,  then remove,  drain and cram into zip lock bags to freeze and use later as you would frozen spinach in frittatas, spanakopita, soups,  etc.  Or make the soup below,  which takes seconds—I just freeze it before adding the eggs.

Provencal Greens Soup

2 Tbs olive oil

2 leeks, sliced (could use green garlic,  or green onion)

4 cloves garlic,  sliced

6 cups of chopped greens:  chard,  beets greens, watercress,  arugula

Black pepper

2 large eggs

4 sliced of rustic bread,  toasted and rubbed with a cut clove of garlic

grated parmesan

Heat 1 Tb of oil in a large soup pot over medium heat and add leeks.  Cook,  stirring,  until tender.

Add garlic and 1/2 tsp salt,  cook until garlic is fragrant

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Week #4

Week #4

  • Lettuce- take full advantage the lettuce, it is at its peak. (10 great salad dressings listed below)
  • Kale
  • Spinach
  • Radishes
  • Green garlic – use like regular garlic or like a leek (see recipes below)
  • Thyme
  • Cilantro or dill
  • Bok choi
  • Walnuts

It is hard to believe we are already at week #4. We are eating through our hoop house crops like lettuce and radishes and watching as the peas flower and the Chinese broccoli sends out the delicious side shoots that we will hope to enjoy for the next month. The broccoli seems to be taking a break this week but will come roaring back next week I am confident.

We continue to turn over the recently harvested beds and plant our summer crops. The sweet peppers are in place as are the tomatoes. We are planting bed after bed of potatoes of all colors. The beans are ready to be transplanted, but they will have to wait their turn as the 20 flats of onions and shallots scream for attention. With this hot weather we are tempted to get out the warm weather crops. I think those tomatoes will be ready by the end of the week.

We are fed up with beets and carrots! We have planted 4 beds of each and with poor germination and super sized weeds we want to till them under. Hopefully we can try again but really they are so frustrating for us. They require an attention we just don’t have with all the running around we have to do every day. We want them to take care of themselves, but alas they are not independent enough.

I have started at the Beaverton Farmers Market and yesterday was one of our best days ever. Polly (my friend and business partner at Pumpkin Ridge Gardens) and I have been seeding and planning weekly since February for this season. Today I head to Catlin Gable school for spring fest. I will be there all day selling vegetable and flower starts. Next weekend is Mother’s Day, the biggest day at the market, looking forward to all that energy and buzz.

I have included lots of different recipes below, remember our website has over 300 recipes so you can find the one that suits your taste. Look under the recipe tab.

Fresh Herb Kuku (this is a great way to use all your herb and greens, it is delicious warm or cold the next day, the yogurt is key to balance flavors)

1/2 cup plus 1 tablespoon extra-virgin olive oil
2 medium yellow onions, finely chopped
6 eggs
1 1/2 teaspoons coarse sea salt
1 teaspoon ground black pepper
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 teaspoon ground rose petal (optional)
1 cup finely chopped parsley
1 cup finely chopped cilantro
1 cup finely chopped fresh dill
1 tablespoon dried fenugreek leaves (optional)
1/2 cup coarsely chopped walnuts
1/2 cup finely chopped romaine lettuce
1/2 cup finely chopped spring onions, white and green parts
2 garlic cloves, grated on a Microplane or minced
1 tablespoon rice flour
1/3 cup dried barberries or cranberries, soaked in cold water for 15 minutes, rinsed and drained
1 teaspoon grape molasses, or substitute sugar
Lavash, for serving (optional)
Yogurt, for serving (optional)

PREPARATION

  1. Heat 1/4 cup of the oil in a large skillet over medium heat. Add onions and cook until lightly golden all over, 15 to 20 minutes. Transfer onions to a medium bowl and cool to room temperature; reserve skillet.
  2. Heat oven to 400 degrees and line a 9-x-12-inch baking dish with parchment paper.
  3. In a large bowl, lightly whisk to combine eggs, salt, pepper, baking powder, all of the spices and the rose petal, if using. Add caramelized onions, all of the herbs, walnuts, lettuce, spring onion, garlic and rice flour. Fold just to combine; do not overmix.
  4. Brush prepared baking dish with 1/4 cup oil. (It may look like a lot, but it gets absorbed into the batter.) Add batter, smoothing out the top and pushing it to the sides. Bake until center is set, about 20 minutes, and transfer to a cooling rack.
  5. Meanwhile, place the skillet used to cook the onion over medium heat. Add remaining 1 tablespoon oil, the barberries, grape molasses or sugar and 2 tablespoons water. Simmer, stirring, until liquid is reduced and fragrant, about 4 minutes.
  6. Top cooked kuku with caramelized barberries and cut into 6 equal pieces. Serve hot or room temperature, with lavash and yogurt, if desired.

Sesame Parsley Salad Dressing
adapted from Renee’s Garden

1 stalk green garlic or 1 clove garlic, minced
2 tablespoons tahini (sesame seed paste)
1 teaspoon honey
1/4 cup cup lemon juice
1/2 teaspoon ground cumin
3/4 cup olive oil
2 tablespoons freshly chopped parsley
1/2 teaspoon salt
freshly ground pepper to taste

Combine all ingredients in blender. Taste for seasoning, adding more salt to taste.

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.

Green Garlic Dressing

1-3 stalks roughly chopped green garlic, tough end leaves discarded
1/3 cup rice vinegar or fresh lemon juice
1 Tablespoon honey or jam
1/3 cup olive oil
S & P

Whirl all in a blender. Can be used as a salad dressing or marinade.

Lime Dill Dressing
from Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff

2 T lime juice 1 T vinegar
1/2 t sugar 1/2 t dry mustard
2 T chopped dill 1 T mayonnaise
1/3 cup olive oil
salt and pepper to taste
Mix all ingredients together except oil. When thoroughly blended whisk in the oil.

GREEK BASIL DRESSING
Shepherd’s Garden Seeds Catalog

1 clove garlic, minced
1 shallot or 1 green onion, cut in thirds
6 Greek olives, pitted
1 tsp. Dijon mustard
1 tbsp. balsamic vinegar
1/4 tsp. grated lemon zest (yellow part only)
1 tbsp. fresh lemon juice
1 sm. tomato, quartered
1/4 tsp. freshly ground pepper
3 tbsp. chopped fresh basil
1/4 cup olive oil
salt
freshly ground pepper

Blend all ingredients except last three (garlic through basil). Add
olive oil gradually, processing until combined. Add salt and pepper to
taste. Toss with salad greens. Makes 2/3 cup.

Winter Herb Vinaigrette
from Vegetarian Cooking for Everyone by D. Madison

Use it also with steamed or roasted winter vegetables. Makes about ½ cup.

1 garlic clove
Salt
1/4 tsp. black peppercorns
1/4 tsp. fennel seeds
½ tsp. dried tarragon
½ cup chopped parsley
Grated zest of 1 lemon
1 Tbs. capers, rinsed
1 large shallot, finely diced, or 1/4 cup thinly sliced scallions, including a little of the green
1/3 cup extra virgin olive oil
2 Tbs. champagne vinegar or tarragon vinegar

In large mortar, mash the garlic with 1/4 tsp. salt, the pepper, fennel, tarragon and 2 Tbs. of the parsley to make a smooth paste. Add the lemon zest, capers, shallot, oil, and remaining parsley; let stand for 30 minutes. Stir in the vinegar, taste for salt, and add more vinegar if needed for balance.

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.

Candied pecans to add to your green salad from: Chef Andrew Cohen

Spray sheet of foil with nonstick spray (if you have a Silpat cookie sheet liner, it’s perfect for this). Stir 1/4 cup brown sugar, 1 tablespoon oil and 1 tablespoon vinegar over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in 1 cup pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).

Orange Balsamic Dressing

3/4 cup orange juice
3 tablespoons balsamic vinegar or red wine vinegar
3 tablespoons grated orange peel 1 to 2 teaspoons packed brown sugar 1 teaspoon ground cumin 1/2 cup olive oil Salt and freshly ground pepper to taste . Place the orange juice, vinegar, peel and cumin in a blender. Blend for a few seconds. While the motor is running, slowly add the oil in a small stream until mixture is emulsified. Season to taste with salt and pepper.

Makes about 1 1/2 cups dressing.

Rice Vinegar, on it’s own, makes a great salad dressing.

Julia’s Easy Blue Cheese Dressing

1/4 cup light sourcream
1/4 cup mayo
a couple of ounces crumbled blue cheese
salt and
lots of pepper
a bit of finely chopped parsley
finely chopped red onion
1 Tablespoon rice vinegar

Mix all of the above ingredients, then thin with buttermilk or milk.

Raspberry Salad Dressing
(The Summer Book by Susan Branch)

1/2 C salad oil
3T raspberry vinegar
1T raspberry jam
1T minced green onions
1/2T Dijon mustard
a few fresh raspberries

Whisk all together-great on fresh spinach.
Makes 1 Cup

Magic Garlic Cream
(The Summer Book by Susan Branch)

1/2C milk
1/2C sour cream
2t olive oil
1 clove garlic, pressed
2T cider vinegar
salt and pepper to taste

Whisk all together in order given. Makes 1 Cup

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.

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Week #3

 

  • Lettuce – beautiful spring lettuce, nothing tastes as crisp and fresh!
  • Kale – there are so many ways to enjoy this healthy green
  • Chard or spinach – packed with vitamins
  • Cilantro or Dill or parsley
  • Chinese broccoli or raab – this is our signature spring vegetable. This broccoli is more about the leaves and stem than the broccoli head. See recipes below and enjoy for breakfast, lunch or dinner
  • Bok Choi – nice green for stir fries.
  • Onions or shallots
  • Caulifower? – this overwintered variety is really small and is not coming through uniformly so you may get some this week or next or sadly not at all.

It is definitely spring with crazy weather fluctuations. It was up to 75 and this morning there is frost on everything. Something about last night made me worry that the predicted 35 degrees might turn into a deadly frost so I covered all the seedlings in their “blankets” and I will wait to see if that was enough to protect the peppers, eggplant and tomatoes from frost bite or death. It has been so tempting all week to put those crops outside and I am glad we did not. We did manage to get all the brassicas in the ground (those are the broccoli and cabbage family). They do not mind the cold but they do not respond well to huge shifts in temperature.

We have over half of the outside gardens planted and Juvencio has been working on getting the water system up and running in the various different zones on the farm. The hoop houses are packed full with lettuce, sugar snap peas, beets and the like. We have four beds of tomatoes transplanted and four beds of potatoes. The sugar snap peas are waist high and are passing their trellises. Now we wait, we wait for those crops under cover to bare fruit, for the soil to warm outside and for the flowers to bloom. This is the time of year for greens.

I will seed all of the winter squash this week, the main cucumbers and the corn. We have so much to do it is dizzying. The onions and their family of aliums (leeks, shallots and the like) are ready to be transplanted. This is a huge and seemingly never-ending task of planting blades of grass. It is a hopeful time of year and the late light is helpful in stretching the work day. Soon we will need help harvesting and will put out a sign-up sheet so that families can come lend a hand and gain a deeper understanding of what it means to grow food for over 100 families.

Juvencio will pig up our piglets this week! We will raise four this season. We sell the hogs either as a whole hog or ½ and I believe they are all spoken for. It is best to inquire with Juvencio. Valentina, the last offspring of our very first cow “Morena” gave birth to a beautiful heifer calf yesterday. She is slate colored and very lively as she follows her mother around the field. She is the first offspring of our Wagyu bull. The herd of cattle here has grown to 7 and is over 40 in McMinnville! Inquire with Juvencio anytime for beef as he is always looking to reduce the number of mouths he has to feed in a day.

Below are some recipes that will help you enjoy your greens:

Bok Choy:

from a CSA member:
Bok Choy: (the bok choy in the box was amazingly good!)

1 T oil
1.5 lbs bok choy
1 T light soy sauce
2 T chicken stock or water

Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4
minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.
Continue to stir fry for a few more minutes, until the bok choy is done until still slightly
crisp.

Very easy, very good.
Source: Ken Hom’s Chinese Cookery
(very good recipes, clear instructions, and excellent taste)

SAUTEED BOK CHOY W/ CASHEW SAUCE
Serving Size : 4
1/2 c Cashews — roasted
1/4 c White vinegar
1/4 c Water
1/4 c Sugar
1/4 c Soy sauce
1 tb Ginger — minced
7 dashes Tabasco sauce
2 tb Basil — finely chopped
2 tb Mint — finely chopped
1 1/2 lb Bok choy — washed & dried 1/3 c Peanut oil 1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree. 2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large sauté pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes, until it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once. Yield: 4 servings. Approximate nutritional analysis per serving: 340 calories, 25 grams fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams protein, 25 grams carbohydrate. ** New York Times — Living Arts section — 29 November 1995 **

Bok Choy Stir Fry

This is an easy recipe.

1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch
2 teaspoons vegetable oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.

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!

Chinese Broccoli with Oyster Sauce

Chinese Cuisine, Huang Su-Huei

 

12 stalks Chinese broccoli (5-inch lengths)

2 T oyster sauce

1 T corn oil

 

Bring ½ pot of water to a boil; add a dash of salt.  Place the Chinese broccoli in the water and cook for 2 minutes.  Remove and drain.  Place on a serving platter and sprinkle with oyster sauce and oil.  Serve.

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

GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES

This dish of spinachy rice with feta and black olives is extremely simple  and therein lies its elegance. Some people simply don’t get it. “It’s just so humble,” they say. To which I respond, “That’s what I like about it!”
2 pounds fresh spinach, washed and tough stems removed
Coarse sea salt
4 tablespoons extra-virgin olive oil
1/2 cup thinly sliced scallions
3/4 cup finely chopped onions or leeks
1/2 cup fresh tomato puree reduced by boiling to 3
tablespoons
1/2 cup long-grain rice
1/4 cup chopped dill
Freshly ground black pepper
Oily black olives for garnish
Chunks of feta cheese or spoonfuls of thick yogurt for
garnish
Wash the spinach and tender stems until the water runs clean; drain. If leaves are large and crinkly, sprinkle
lightly with salt and mix well. Let stand in a colander 15 minutes; rinse and squeeze out excess moisture. Shred the spinach to make about 3 cups.
Heat 3 tablespoons of the olive oil in a 10-inchstraight-sided skillet. Add the scallions, onions, a pinch
of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes. When the water evaporates ,slowly let the onions turn golden, stirring occasionally. Add 1 cup water, the reduced tomato puree, and rice. Cover and cook for 10 minutes.
Spread the spinach and dill over the rice, cover, and cook 10 minutes longer. Remove from heat, mix, then place a double thickness of paper towel ing over the rice, cover again, and let stand until cool. Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil. Serve at room temperature garnished with black olives and feta cheese or yogurt.

Serves 4 as a side dish or supper with crusty bread.

Mediterranean Grains & Greens
Paula Wolfert

 

 

 

 

 

 

 

 

 

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Week #2, 2019

Week #2 2019

  •         Radishes
  •         Lettuce!!
  •         Cilantro or dill
  •         Sprouting broccoli raab
  •         Spinach or chard
  •         Kale
  •         Shallots
  •         Walnuts
  •         Mizuna or Arugala

The farm has gone wild with greens! The lettuce is bursting and the small leaves are the size of my entire hand. So the bottom line of that is there will be heads of lettuce instead of salad mix. There are several different varieties so hopefully you can make your own mix.

The lovely weather on Thursday dried out the field enough for juve to race out and make more beds. We got a whole bed of lettuce in the ground as well as other seeded crops like beets and carrots before the deluge .

 

I am extremely tempted to try and get tomatoes in the ground and then I did some reading about blossom end rot. As some of you may remember we had terrible luck with the heirloom Tomatoes last year . We did everything the same but ended up with a whole lot of rotten tomatoes. From my reading it is not only a calcium deficiency but rather a calcium metabolism problem. Weather that is too cool, too wet, too hot, too varied can lead to a disruption of calcium as the fruit is developing can lead to the blossom end rotting and fungus setting in. Oh, also too much nitrogen and calcium in the incorrect form can lead to the rot as well. So the bottom line for me is : don’t plant too early, watch the watering( maybe not so much when first planted) decrease the nitrogen in my organic fertilizer and consider soil testing.

 

You get the flavor for farming, every crop has its challenges and we grow over 55 different crops. We have 10 major plagues, including mostly insects, but two major birds and 2 underground rodents as well. We have to try and outsmart each one to get you produce weekly, and this is just the beginning! Stay tuned to the vegetable saga of La Finquita.

 

This week has so many lovely greens, so I pulled out all the favorite recipes and have included them here:

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)

Beef, Baby Broccoli and Wild Mushrooms

Makes: 4 servings

1 pound beef boneless sirloin steak

2 garlic cloves, finely chopped

1/2 pound baby broccoli or broccoli, cut into flowerets and stems cut into 1-inch pieces

3/4 cup beef or chicken broth

1/3 -1/2 pound fresh shiitake mushrooms, cut into fourths (2-3 cups)

6 ounces fresh crimini mushrooms, sliced (2 cups)

2 tablespoons dry sherry or apple juice

1 tablespoon soy sauce

1 teaspoon cornstarch

1 package (10 ounces) curly Chinese or Japanese noodles

  1. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef and garlic; stir-fry 4 to 5 minutes or until beef is brown. Remove from skillet.
  2. Add broccoli and 1/2 cup of the broth to skillet. Heat to boiling; reduce heat to medium. Cover and cook about 2 minutes or until broccoli is crisp-tender. Add mushrooms, sherry and soy sauce. Cover and cook 2 to 3 minutes, stirring occasionally, until mushrooms are tender.
  3. Stir in beef. Mix cornstarch and remaining 1/4 cup broth; stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  4. Meanwhile, cook and drain noodles as directed on package. Divide noodles among bowls. Top with beef mixture.

Spicy Pickled Broccoli adapted from The Joy of Pickling by Linda Ziedrich

1 bunch broccoli (about 1 1/5 pounds), florets and peeled, sliced stems

3 stems chopped green garlic (include plenty of the green since it’s just for flavor!) or 2 Tablespoons ‘regular’ chopped garlic

1 T dill seeds

1 T coarsely grated (or chopped) ginger

1 T yellow mustard seeds

1 T vegetable oil

2 1/2 cups white wine vinegar

2 1/2 cups water

1 t pickling or other uniodized salt (often called sea or kosher too, I think)

In a large bowl, toss the broccoli with the garlic, ginger, dill, mustard, and oil. Pack the mixture into a 2 quart jar. Combine the vinegar and water, and dissolve the salt in the liquid. Pour the liquid over the broccoli. Cap the jar. Store the jar in the fridge at least one week before eating. It should keep in the fridge for at least several weeks. Makes 2 quarts

BRAISED MUSTARD GREENS WITH GARLIC (Mizuna is a mustard green)

1/2 lb mustard greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)

1 garlic clove, finely chopped

1 tablespoon extra-virgin olive oil

1/3 cup water

Blanch mustard greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry.

Cook garlic in oil in pot over moderate heat, stirring, until pale golden, about 30 seconds. Add greens and water and simmer, partially covered, stirring occasionally, until tender, 5 to 6 minutes. Season with salt and pepper.

Gourmet

December 2004

BUTTER LETTUCE AND RADISH SALAD WITH FRESH SPRING HERBS

3 tablespoons extra-virgin olive oil

1 tablespoon Champagne vinegar

1 tablespoon minced shallot

2 teaspoons Dijon mustard

2 small heads of butter lettuce, outer leaves removed

4 thinly sliced radishes

1 avocado, peeled, pitted, sliced 1/2 inch thick

1/2 cup assorted whole fresh herb leaves (such as tarragon, chervil, parsley, and cilantro)

Whisk oil, vinegar, shallot, and mustard in medium bowl to blend. Season dressing to taste with salt and pepper.

Cut cores from heads of lettuce, keeping heads intact; rinse and dry. Arrange 1 head of lettuce on each of 2 plates, forming rose shape. Tuck radish and avocado slices between lettuce leaves. Scatter fresh herb leaves over lettuce on each plate. Drizzle salad with dressing and serve.

ADOBO GREENS

2 lbs. fresh greens

3 cloves garlic, minced

1/3-c. oil

1 Tbsp. lemon or lime juice

3 Tbsp. soy sauce

1/2 tsp. salt

pepper

Chop greens roughly. Cut small stems into bite-sized pieces; discard large ones. Heat oil in large skillet, add garlic, and sauté until it turns golden. Add greens, sauté briefly, then add lemon juice, soy sauce, and salt. Cover and bring to a boil. Remove from heat, add pepper, and serve immediately.  From theWinter Harvest Cookbook by Lane Morgan

 

NONNA’S SNEAKY GREENS SOUP

Copyright 2004 Lynne Rossetto Kasper.

 

This was how my Tuscan grandmother got me to eat the greens I detested. They said I was a bright child, but I didn’t catch up to what she was doing until I was well into my teens.

 

8 cups chicken broth (homemade if possible)

1/2 cup dry white wine

1 cup whole canned tomatoes, crushed with your hands (do not use canned crushed tomatoes)

2 large cloves garlic, minced

1 medium to large onion, minced

1 15-ounce can chickpeas, rinsed and drained

2 large handfuls escarole or curly endive leaves, finely chopped

1/3 tight-packed cup fresh basil leaves, finely chopped

1 cup tiny pasta (anice, orzo, stars or alphabets)

Salt and fresh ground black pepper to taste

 

1 cup or more freshly grated Parmigiano-Reggiano cheese

Working Ahead: Soup can be done a day ahead up to point of adding the pasta.

 

  1. In a 6 quart pot combine the broth, wine and tomatoes. Simmer uncovered 5 minutes. Add the garlic, onion, chickpeas, greens and basil. Simmer partially covered 20 minutes.

 

  1. Stir in the pasta and simmer, partially covered, 8 minutes or until pasta is tender. Taste soup for seasoning. Serve hot, passing the cheese to be sprinkled on the soup as its final seasoning.   Serves 6 to 8 as a first course; 4 to 6 as a light main dish.

 

MIXED GREENS ENCHILADAS

2 Tbs. veg. oil

2 cloves garlic, chopped

1 onion, chopped

4 cups coarsely chopped greens

1 Tbs. butter

1 Tbs. flour

½ cup milk

½ cup grated cheddar cheese

6 corn tortillas

½ cup salsa

Preheat oven to 375 degrees.  Heat oil, sauté onion & garlic until golden.  Add greens in small amounts until cooked down.  In another pan, melt butter, stir in flour, add milk slowly and then cheese.  Stir until thick then mix into cooked greens. Fill the tortillas, roll and place in a lightly oiled baking dish.  Spread salsa over and bake for 25 minutes, until edges of tortillas are crisp. Adapted from The Cook’s Garden catalog.

This one is totally from you; it’s one of our subscribers’ favorites!

BAKED POLENTA WITH SWISS CHARD AND CHEESE

 

2 tablespoons extra-virgin olive oil

1 large white onion, thinly sliced

2 garlic cloves, minced

1/4 teaspoon dried crushed red pepper

1 pound Swiss chard, thick

stems and ribs removed, leaves cut crosswise into 1/2-inch-wide strips

3 1/2 cups water

1 teaspoon salt

1 cup polenta (coarse cornmeal) or yellow cornmeal

1 cup part-skim ricotta cheese

 

2 large eggs

2 cups coarsely grated low-fat mozzarella cheese (about 8 ounces)

 

Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.   Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat. Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.

 

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First Harvest 2019

Week #1 2019

 

  • Parsley
  • Cilantro or dill
  • Green onions
  • Onions or shallots
  • Cauliflower – yippee!!
  • Purple sprouting broccoli
  • Lettuce
  • Kale
  • Radishes
  • Spinach or chard

 

This is it, the start of the 2019 season. Yesterday we kicked off the start of the season with our opening potluck and pizza extravaganza. The weather was horrid, cold, drizzly and damp. We had a nice turn out of die hard Finquita lovers with many new members making the trek and many of our continuing members as well. We had a nice slow party with time to mingle and chat and sing. We had the help of Juvencio’s brother Felix and sister-in-law Carla who helped us ready the farm for the opening. We had Jacob visiting from Alaska which was a help. Mary Kay showed up early to help set up the pizza station and Mark helped cook the pizza. It was a fun afternoon.

 

We are launching two new pick-up sites in Portland and this is exciting but a bit scary. There is a NoPo pick up on Sundays and a NE pick-up on Thursdays (exclusively for members of the Alameda Beaumont Childcare (ABC) community. We thank our members Matthew and Katherine and Shannon and Julie for helping us launch these two new sites. If you want details, please send me an email and I can see if I can connect you. For now, I think we are full at both those sites. We may be able to squeeze a few more members into the farm. But it feels like we are close to capacity.

 

 

I am here at the computer trying to get our groups settled and the harvest organized. I would much prefer to be out there harvesting the veggies. I am sure there will be some bugs in the organization and some literal bugs in the vegetables, but all will get worked out over time. I will try and send an update later about the farm, but for now I must add my recipes and head out to harvest. Please do email me with the errors you find, and any questions.

 

Parsley salad

1 bunch flat leaf parsley, Curley ok too, stems removed and roughly chopped

1 shallot, thinly sliced

1 teaspoon drained capers

4 cornichons, thinly sliced

Juice of one lemon

3 tablespoons olive oil

Salt and pepper

 

Mix parsley, shallot, capers and cornichons. Mix the lemon juice and olive oil together and to the salad. Sprinkle lightly with salt to taste top with freshly ground pepper.

 

Fresh Herb Kuku

1/2 cup plus 1 tablespoon extra-virgin olive oil
2 medium yellow onions, finely chopped
6 eggs
1 1/2 teaspoons coarse sea salt
1 teaspoon ground black pepper
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 teaspoon ground rose petal (optional)
1 cup finely chopped parsley
1 cup finely chopped cilantro
1 cup finely chopped fresh dill
1 tablespoon dried fenugreek leaves (optional)
1/2 cup coarsely chopped walnuts
1/2 cup finely chopped romaine lettuce
1/2 cup finely chopped spring onions, white and green parts
2 garlic cloves, grated on a Microplane or minced
1 tablespoon rice flour
1/3 cup dried barberries or cranberries, soaked in cold water for 15 minutes, rinsed and drained
1 teaspoon grape molasses, or substitute sugar
Lavash, for serving (optional)
Yogurt, for serving (optional)

 

PREPARATION

  1. Heat 1/4 cup of the oil in a large skillet over medium heat. Add onions and cook until lightly golden all over, 15 to 20 minutes. Transfer onions to a medium bowl and cool to room temperature; reserve skillet.
  2. Heat oven to 400 degrees and line a 9-x-12-inch baking dish with parchment paper.
  3. In a large bowl, lightly whisk to combine eggs, salt, pepper, baking powder, all of the spices and the rose petal, if using. Add caramelized onions, all of the herbs, walnuts, lettuce, spring onion, garlic and rice flour. Fold just to combine; do not overmix.
  4. Brush prepared baking dish with 1/4 cup oil. (It may look like a lot, but it gets absorbed into the batter.) Add batter, smoothing out the top and pushing it to the sides. Bake until center is set, about 20 minutes, and transfer to a cooling rack.
  5. Meanwhile, place the skillet used to cook the onion over medium heat. Add remaining 1 tablespoon oil, the barberries, grape molasses or sugar and 2 tablespoons water. Simmer, stirring, until liquid is reduced and fragrant, about 4 minutes.
  6. Top cooked kuku with caramelized barberries and cut into 6 equal pieces. Serve hot or room temperature, with lavash and yogurt, if desired.

 

Lyn’s Salad Dressing (this is the key to a great salad!!)

 

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.

 

Kale Salad (from Kris Schamp)

 

Flax oil (1/8 C) (I am cheap and use olive oil)

Lemon juice (1/8 C)

Soy sauce* (less than 1/8 C)

1 bunch kale

Red onion

Shredded or shaved (with peeler) carrots (I often skip this)

¼ C pumpkin seeds

1/8 C sunflower seeds

Sesame seeds

 

* 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.

 

 

 

 

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Thanksgiving Harvest 2018

Thanksgiving Harvest 2018

  • Salad mix – tender lettuce with some spice from cress and arugula, color from radicchio
  • Green tomatoes (see pie and fried green below)
  • Chard or spinach
  • Kohlrabi
  • Super huge or regular sized pie pumpkin (thanks to Pumpkin Ridge Gardens (https://pumpkinridgegardens.com/)for sharing their huge pie pumpkins with us!!)
  • Shallots
  • Cipolini onions
  • Leeks
  • Celery
  • Carrots or beets
  • Kale
  • Brussels sprouts
  • Parsley
  • Cilantro, dill or water cress
  • Peppers green and a few red
  • Hot peppers
  • Broccoli
  • Winter squash
  • Frost kissed grapes
  • Walnuts

We made it! The Thanksgiving harvest is here and it feels bountiful. We have been farming for almost 20 years and offering a Thanksgiving share for about 15 of those years and yet it feels like “luck” every time we get to this point in the season when we can still provide such variety. We sent Juvencio to Honduras to celebrate his father’s 91st birthday (huge party is today!) and we so appreciate the extra hands with harvesting today. Jacob (our eldest son) came all the way from Homer Alaska to help get this harvest on your tables. I appreciate all the help and the fact that we are lucky enough to be able to grow our food.

We have a great selection of evergreen wreaths today for $28, plus dried flower wreaths and my newest ceramics. Come check it out in my small studio in the barn! We also have tons of eggs and extra onions for purchase. Please do let us know your intentions for 2019 and if you are into it, leave us your $100 deposit! We have tons of beef on the way just not here yet. Let us know if you want some ground beef and we will let you know when it arrives (sometime week of 11/26).

I have been thinking a lot about those who have lost everything. There are so many ways to contribute to a better world. Sometimes that can feel overwhelming. I am thinking right now of those in California who have lost everything and in ways to make a meaningful difference. In my research money seems to be the very best way to give and giving to trusted organizations is vital. Here is an article from the NYT on how to think about giving: https://www.nytimes.com/2018/11/11/reader-center/california-fires-how-to-help.html . Of the organizations listed this one seems to be doing great things: https://www.calfund.org/transform-la/#wwf . (Now you know why it takes me hours to write this note, I get so distracted!)

Have a great holiday, here are some recipes that come to mind! Enjoy. . . and stay in touch

Prima Sweet Green Tomato Pie

Cousin Sandy  (the best green tomato pie around)

 

Makes 6 servings. Prep Time: 30 minutes

 

PIE FILLING

3/4 cup packed light brown sugar

1/2 cup granulated sugar

6 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon ground white pepper

4 cups finely chopped green tomatoes

1 tablespoon fresh lemon juice

1 cup raisins, mixed jumbo

2 tablespoons unsalted butter, cut into

pieces

2 teaspoons heavy cream

1/2 teaspoon granulated sugar

 

BASIC SWEET PIE CRUST

8 ounces all-purpose flour

1 tablespoon granulated sugar

1/2 teaspoon salt

1 stick unsalted butter, cut into 1/4″ pieces

3 tablespoons ice water

 

Preheat the oven to 425 degrees F.

 

PIE FILLING

Make the pie crust and let rest in the refrigerator for at least 30 minutes. Divide the dough in half.

Place 1 piece of the dough on a lightly floured surface and roll out to an 11-inch circle, about

1/8-inch thick. Transfer to a 9-inch pie pan. Trim the crust with scissors or a sharp knife to within

1/2-inch of the outer rim.

 

In a large bowl, mix together the brown sugar, 1/2 cup granulated sugar, flour, cinnamon, salt, and

pepper. Sprinkle 2 tablespoons of the flour mixture across the bottom of the prepared pie

crust. Add the tomatoes, raisins and lemon juice to the bowl with the remaining flour mixture and toss to

coat. Spoon the tomato mixture into the pie shell and dot with the butter.

 

Roll out the remaining crust on a lightly floured surface. Place on top of the tomato filling and

tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges to seal and cut

small 1/2-inch long vents in a decorative pattern along the top crust. With a pastry brush, brush

the top of the crust with the cream, and sprinkle with the remaining 1/2 teaspoon sugar.

 

Bake for 15 minutes, then reduce the temperature to 375 degrees F. Bake until the

crust is golden brown and the filling is bubbly, 35 to 40 minutes. Remove from the oven and cool

on a wire rack for at least 1 hour before serving.

 

Serve warm or at room temperature.

 

BASIC SWEET PIE CRUST

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter until the

mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your

fingers until the water is incorporated and dough comes together. Add more water as needed to

make a smooth dough, being careful not to over-mix. Form the dough into a disk, wrap tightly

in plastic wrap, and refrigerate for at least 30 minutes before using.

 

 

FRIED GREEN TOMATO, MOZZARELLA, AND BASIL “BLTS”
2 pounds green tomatoes (about 4 medium), cut into 1/4-inch-thick slices
1/2 cup yellow cornmeal
1 pound sliced bacon, cooked until crisp, reserving 1/3 cup drippings, and drained on paper towels
8 large slices firm white sandwich bread
3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
24 fresh basil leaves, washed well and spun dry
Preheat broiler.

In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a 10- to 12-inch heavy skillet heat 1/4 cup reserved bacon drippings over moderate heat until hot but not smoking and cook tomatoes until golden brown on both sides, about 5 minutes, transferring them as cooked to paper towels to drain. Coat and cook remaining tomatoes in same manner, using additional drippings if necessary.

On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches by layering, on untoasted sides of bread, mozzarella, basil, tomatoes, and bacon. Top with remaining bread slices, toasted sides up.

Gourmet

 

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.

 

Heidi Swanson of 101 Cookbooks just came out with a printed version of her blog called super natural every day. It’s a beautiful cookbook although I gotta say it involves a lot of cheese and yogurt. There are a few vegan gems in there that are incredibly yummy including this miso-curry delicata squash recipe. I *love* delicata squash and stock up every fall at the farmers’ market since they are often hard to find during the year. They are sweet with a nice robust texture, they cook quickly, and you can eat the skin no problem. This recipe compliments everything good about delicata with tofu, potatoes, kale and a really simple but interesting miso-curry dressing. We served it with quinoa but it’s a totally satisfying meal all on its own.

12 ounces delicata squash (or about 2 small ones)

1/4 cup olive oil

1/4 cup white miso

1 tbsp red Thai curry paste

8 ounces extra-firm tofu, cut into small cubes

4 medium new potatoes, unpeeled, cut into chunks

2 tbsps fresh lemon juice

1 1/2 cups chopped kale, tough stems removed

1/3 cup pepitas, toasted, or tamari pumpkin seeds

2/3 cup chopped fresh cilantro

Preheat the oven to 400 degrees with a rack in the middle of the oven.

Cut the delicata squash in half lengthwise and use a spoon to clear out all the seeds. Cut into 1/2 inch thick half-moons.

In a medium bowl, whisk together olive oil, miso, and curry paste. Combine the tofu, potatoes, and squash in a large bowl with 1/3 cup of the miso-curry paste. Use your hands to toss well, then turn the vegetables onto a rimmed baking sheet, and arrange in a single layer.

Roast for 25 to 30 minutes, until everything is tender and browned. Toss once or twice along the way, after things start to brown a bit. Keep a close watch, though; the vegetables can go from browned to burned in a flash.

In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated.

Toss the roasted vegetables gently with the kale, pepitas, and cilantro. Serve family style in a large bowl or on a platter.

Pumpkin Cookies

 

1 c butter

1 c brown sugar, lightly packed

I c FRESH pumpkin pulp

1 egg

1/2 tsp. lemon juice

2 c unbleached flour

2 tsp. baking powder

1/4 tsp. Salt

1/4 tsp. each ground: nutmeg, cloves, mace or ginger

1/2 tsp. ground cinnamon

2 c walnuts, almonds, pecans or a mixture of the three

 

Directions:

 

  1. Cream butter and sugar.
  2. Add pumpkin, lemon juice, and egg. Blend well.
  3. Sift together flour, salt, baking powder and spices

and add to pumpkin mixture.

  1. Add nuts and stir welL
  2. Drop by teaspoonfuls onto greased cookie sheet.
  3. Bake at 375 degrees for 12-13 minutes.

Makes approx. 3 – 3 1/2 dozen cookies.

 

 

 

FRESH PUMPKIN BREAD (the best)

 

(from Reminisce,Dec 1991)

3 1/2c all purpose flour

2 t baking soda

1 t salt

1 teaspoon each of cinnamon and nutmeg.

2 c sugar

1 c vegetable oil

4 eggs, beaten

3/4c buttermilk bread tests done.

1 t each vanilla extract

2 c FRESH pumpkin

1 c raisins (optional)

1 c chopped walnuts, almonds or pecans (optional)

pumpkin seeds on top of each loaf

 

Directions:

In a large mixing bowl, mix dry ingredients.Add the sugar, buttermilk, oil and eggs and mix well.Stir in pumpkin, nuts and pumpkin.Pour into 2 9 x 5″ greased pans.

Sprinkle with pumpkin seeds if desired. Bake at 350 degrees for 60-65 minutes until breast tests done.Let stand at least 10 minutes, then cool on a rack.

Can be eaten fresh or frozen.

Julia’s Perfect Pumpkin Pie

First the pumpkin:

Preheat oven to 350. Cut and remove seeds from one medium sugar pie pumpkin, or 2 small ones. Bake in glass dish cut side down for at least 45 minutes, or until a fork easily pierces the entire wall of the pumpkin.

Remove from oven and let cool.

Next the crust:

For best results use a 9 inch pie plate and have foil and beans or pie weights available

4 tablespoons EACH cold unsalted butter and shortening, cut into pieces
1 1/4 cups flour
½ teaspoon salt
2 teaspoons sugar
3-6 tablespoons ice cold water

In a food processor, whirl the dry ingredients together, then drop the butter and shortening pieces into the processor and pulse a few times until the mixture looks crumbly and there are no lumps larger than peas.

Mix above mixture in a mixing bowl with 3 tablespoons of the cold water. Add water a ½ tablespoon at a time and mix until the dough is pliable and releases from the sides, but isn’t too sticky. After 3 Tablespoons or so it’s easiest to use your hands to bring the crumbs into a dough. Don’t wash the food processor yet.

Refrigerate in waxed paper as a thick disk for at least ½ an hour while you prepare the filling. After about 30 minutes, roll out dough until it’s about 13 inches in diameter. Fold it over, and place into a 10 inch pie plate. Trim edge to about ½ an inch beyond the end of the pie plate, tuck in crust and pinch the edge into a design. Lightly place some aluminum foil or parchment paper onto crust, then put in some pie weights to cover the bottom (or dried beans) This step helps to make the perfect pie shell. Bake for 10 minutes at 350 degrees.

FILLING:

2 cups pumpkin puree
1 cup brown sugar
1 teaspoon ground ginger
2 teaspoons cinnamon
½ teaspoon each ground cloves and nutmeg
½ teaspoon salt
1 1/3 cup half and half
4 large eggs

In the bowl of the food processor, remove any large clumps from the making of the crust, and add the pulp from the pumpkins, discarding the skin and any renegade seeds. Whirl the pumpkin until thoroughly pureed. Measure out 2 cups of the pumpkin, and reserve the rest for another use. (See soup recipe or add about a cup to any pancake or cookie recipe.)

In the bowl of the food processor, mix the pumpkin with the spices and the brown sugar. Remove to a saucepan, and heat until it’s lightly bubbling. In the bowl of the food processor, whirl the eggs with the half and half until mixed, then add gently to the warm pumpkin mixture. Cook for 2 or 3 more minutes, stirring a few times. Pour warm pumpkin mixture into the warm pie shell, and bake for about 25 minutes, or until center is still slightly wobbly. Cool on a rack for at least an hour. Enjoy with whipped cream or ice cream.

 

MEATY UKRAINIAN BORSCHT
2 pounds beef flanken or short ribs
3 quarts of water
2 teaspoons coarse sea salt
1 medium carrot, scraped
1 medium celery root, peeled, 1/4 cut out for broth, remaining cut in
1/2-inch cubes
1 medium onion, unpeeled, stuck with several cloves
8 whole allspice berries
3 medium-large beets, without tops
2 tablespoons butter or vegetable oil
2 large onions, coarsely chopped
1 medium parsnip, peeled, cut into 1/2-inch cubes
2 medium turnips, cut in 1/2-inch cubes, or 2 cups chopped cabbage
1 large carrot, cut in 1/2-inch cubes
2 medium potatoes, cut in 1/2-inch cubes
1/2 teaspoon freshly ground black pepper
1 well-rounded tablespoon tomato paste
8-10 large garlic cloves, crushed
Juice of 1/2 lemon, or more to taste MEATY UKRAINIAN BORSCHT

In a 5-6 quart pot, bring meat and water to boil over high heat. Reduce to simmer and skim of foam. When foam stops rising, add salt, carrot, 1/4 celery root, whole onion and allspice; simmer gently, partially covered for 1 1/2 to 2 hours, or until meat falls of the bone. Preheat oven to 400°F. Scub beets, wrap in foil and bake for an hour, or until just tender. Poke through foil with skewer to check for doneness. Peel beets; shred on coarse side of grater. When meat is very tender, remove, strip off bones, and cut into small cubes. Place in bowl; cover with foil. Strain broth. Rinse out pot. Place pot over medium heat, warm butter, and saute onion 2-3 minutes. Add cubed celery root, parsips, turnips and carrot. Saute 5 minutes. Add strained broth, potatoes and shredded beets. Bring to a boil. Reduce to simmer, uncovered, for 10 minutes, or until vegetables are tender. Just before serving, while soup is simmering gently, stir in garlic and lemon juice. Remove from heat immediately. Serve pipping hot in flat bowls with dollop of sour cream and generous sprinkling of parsley and dill.

 

Cooking in the Litchfield Hills

 

 

 

 

 

 

 

 

 

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