Week #12!!

Week #12

  • Lettuce
  • Kale or chard
  • Parsley or cilantro
  • Basil
  • Cabbage – don’t let it languish, try the roasted cabbage I recommended last week. It will keep for several weeks in the fridge, but more cabbage are on the way
  • Broccoli – hopefully enough for everyone this week, it is trickling in and not coming to a head in an organized fashion.
  • Green onions or “Purplette”our small salad red onion
  • Garlic
  • Zucchini – finally coming on like we had expected
  • Cucumbers – trickling in and hopefully enough for everyone to taste, not to worry we have many more on the way
  • Sugar snap peas – likely the last as the heat will knock them out until next year!
  • Potatoes – we change from red to yellow!

We continue to plug away at the greenhouses, pulling out spring and adding summer and fall. Greenhouse #3 still looks naked without plastic and half of the crops going to seed. We still have winter squash and pumpkins to get in the ground and no beds to put them in. The fava beans were pulled out last weekend and will be replaced with Brussels Sprouts. Unfortunately we are low on space with some of the crops planted taking more space than allocated. We harvested the first tomato, but it was a bit early and the tomato did not have that rich flavor we have been craving since last fall. They are still a few weeks off, but we should all be eating them by the end of next month.

Juve will send one of his cows to the butcher for ground beef. Sign up in the barn and leave a deposit.

Next weekend is the fourth of July. We will harvest Sunday and you can pick up anytime through Tuesday (if you are a Sun/Mon pick-up).  There are tons of blueberries for you pick in our neighborhood. The Callahan’s are open daily and are about 3 miles west of our farm ((503) 647-5358) West Union Gardens (http://www.westuniongardens.com/) is open for cane berry picking M – S 8 am to 8 pm. The Schoch dairy http://www.schochdairy.com/ is open for business as well with organic farm fresh milk. The are just 1 mile from our farm.

We hope you have a great week, see you around the farm.

 

Sesame Cabbage

1/2 cup raw sesame seeds
1/4 tsp salt
1 dried red chili
1 head Cabbage, chopped
3/4 cup water
1 tsp salt

“Popu”
1 1/2 tbsp oil (olive, sesame, canola, etc.)
1 dried red chili, cracked
1 pinch fenugreek
1/4 tsp mustard seed
1 tsp cumin seed

Dry roast sesame seeds and dried red chili in a pan over medium heat. Stir often until majority seeds are brown. Remove from heat and cool. Once cool, grind in a food processor or blender with 1/2 tsp of salt. Excess ground sesame can be stored in the refrigerator for further use. To cook cabbage over medium heat, add chopped cabbage to 3/4 cup boiling water + 1 tsp salt. Cook until cabbage is desired texture. Once cooked, drain excess liquid. Add 1/4-1/2 cup ground sesame. Turn off heat.Prepare the “popu” in a separate pan by combing all ingredients, heating over medium heat, and waiting for mustard seeds to crackle. Once ready, add to cabbage, stir and heat over low heat for 1 minute. The “popu” can be prepared when the cabbage is nearly finished.

Cabbage and Potato Pancakes (from Simplicity – from a Monastery Kitchen)

1/2 head small green cabbage
4 large potatoes, peeled and grated
1 medium sized onion, finely chopped
2 eggs
3/4 c milk
salt and freshly ground pepper to taste
a small bunch of parsley, chopped
8 TBS vegetable or olive oil

  1. Quarter the cabbage and steam it for about 6-7 minutes. Drain and chop the cabbage finely.
    2. Place chopped cabbage, grated potatoes, and chopped onion in a big bowl. Mash them thoroughly with a masher and mix them well with a spatula.
    3. In a separate deep bowl beat the eggs. Add the milk and beat some more. Add the cabbage-potato-onion mixture. Add some salt and pepper and the chopped parsley. Mix all the ingredients together until thoroughly blended. Refrigerate 1 hour.
    4. Preheat oven to 250. To make the pancakes use a crepe pan or nonstick skillet. In the pan heat about 1 tablespoon of oil (each time) to low-med and pour in about one eighth of the potato mixture. Flatten the mixture evenly with a spatula and cook over medium heat until the pancake turns brown at the bottom. Turn the pancake over carefully and continue cooking the other side. When the pancake is done, slide it carefully onto an ovenproof platter. Repeat the process until all the pancakes are done. Keep the pancakes in the warm oven until ready to serve.

ANDY’S FAVORITE CABBAGE

Sliced green cabbage
sliced onion (red, green or white)
olive oil
salt
pepper
white wine

Sauté the onion and cabbage in oil, then add wine, salt and pepper.  This is a magnificent dish.

Sunday Chili

Adapted from the Vegetarian Times ||| the reasons I like this recipe: it’s healthy, it’s easy to make and easy to adapt to what I have on hand. (any kind of bean, fresh or canned tomatoes, any alliums: leeks, green garlic, ‘regular’ onions, etc, any kind of bell pepper (I personally don’t care for green) or leave the pepper out, etc. you get the idea. -Julia) AND it freezes well in smaller portions for when I’m having one of ‘those’ days!

3 cups dry kidney beans (I used canned, you can use nearly any kind of bean you have on hand)
2-3 onions
4 cloves garlic, minced
1 colored bell pepper, chopped
1-2 cups coarsely chopped green cabbage
1/2 cup diced unpeeled potatoes
2 cups chopped tomatoes, or 10 oz. can tomatoes, with liquid
1 to 2 tbs chili powder (or mix this with fresh hot peppers, finely chopped)
1/2 tsp cumin
1/2 cup uncooked brown rice
5 cups water or vegetable broth (I used broth)
salt and pepper to taste

Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. (Or skip all this and use canned if in a hurry) In a large skillet over medium-high heat, water sauté onion and garlic until soft, about 3 to 5 min. (or oil sauté them in a tablespoon cooking oil) add bell pepper, cabbage, potatoes, tomatoes, chili powder, and cumin. Continue cooking, stirring frequently, for 3 min; transfer to slow cooker. Add rice and broth, cover and cook on low for 6 to 8 hours. Season to taste. Serves 8

 

Zucchini pizza crust (makes 4-6 servings)

Crust

3 ½ cups grated zucchini

3 eggs beaten1/3 cup flour

½ cup shredded low fat mozzarella cheese

½ cup parmesan cheese

½ teaspoon dried basil

 

Topping

Use your favorite pizza toppings

Preheat the oven to 350 degrees

Combine all the crust ingredients, and spread into an oiled 9 X 13 inch pan.  Bake for 20-25 minutes until the surface is dry and firm.  Brush the top with a little oil and broil it, under moderate heat, for 5 minutes.

 

Pile all you favorite pizza toppings on and bake at 350 for about 25 minutes.

 

Zucchini-Ginger Cupcakes With Cream Cheese-White Chocolate Frosting

Makes about 24 cupcakes

If you want to gild the lily, make rosettes out of candied zucchini ribbons: Boil 1 cup water with 1 cup sugar for 5 minutes. Shave ribbons of zucchini into syrup and simmer for 2 to 3 minutes until zucchini is translucent. Drain, air dry and curl into rosettes.

Ingredientsa

Cupcakes

  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups shredded zucchini
  • 1 8-ounce can crushed pineapple, undrained
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 packed tablespoons minced crystallized ginger
  • 1 cup sweetened flaked coconut
  • 1 cup toasted chopped pecans (see note)

Frosting:

  • 4 ounces chopped white chocolate, plus 1 ounce shaved white chocolate (divided)
  • 8 ounces cream cheese, softened
  • 4 ounces unsalted butter, softened
  • 3 cups powdered sugar
  • Dash vanilla
  • About 24 slivers crystallized ginger (optional garnish)

Instructions

To make cupcakes: Preheat oven to 350 degrees (use a regular oven, not convection).

In the bowl of a mixer fitted with a paddle, combine the oil and the sugar and mix until smooth. Add the eggs and vanilla and mix well. Add the zucchini and pineapple and mix well. Add the flour, baking powder, baking soda and salt; mix well. Remove from the mixer and fold in the crystallized ginger, coconut and nuts. Fill 24 cupcake liners about three-quarters full with batter. Bake just until the center springs back slowly, about 18 to 20 minutes. Remove and cool.

To make frosting: Place the chopped chocolate in a microwave-safe bowl; microwave on high (100 percent power) for 30 seconds. Stir, microwave another 15 seconds, then stir until all chocolate is melted.

Place the cream cheese and butter in the bowl of a mixer and whip until very smooth. Turn off the mixer and add the powdered sugar (start the machine up slowly so you don’t wear the sugar). Mix the frosting until very smooth. Add a dash of vanilla and mix well. Remove from the mixer and fold in the melted white chocolate. Frost the cupcakes and top with the shaved white chocolate and a sliver of crystallized ginger.

Note: To toast nuts, spread on baking sheet and bake in 350-degree oven for 5 to 8 minutes or until they start to brown.

Zucchini and Egg Casserole

Sauté 3 cups of Zucchini chopped
1 medium onion
crush 2 cloves of garlic

Mix:  4 eggs
1/4 cup dried or fresh parsley
1/2 cup parmesan
1/2 teaspoon salt
1/2 teaspoon basil
1/4 black pepper
1/2 teaspoon dried rosemary

Then add to above and mix well.  Place in an 8 X 8 baking dish gently oiled with butter or pam.  Bake for 25 minutes and then add 1 cup of jack cheese to the top of the dish.

 

CAULIFLOWER GRATIN WITH GRUYERE AND HAZELNUTS

1 medium cauliflower

Salt and freshly ground pepper

½ cup crème fraiche (see note)

¾ c. shredded gruyere cheese

3 Tbsp. bread crumbs

3 Tbsp. hazelnuts, toasted and coarsely chopped

2 Tbsp. flat parsley for garnish

 

Butter a 2-quart baking dish or gratin pan.  Preheat oven to 375 degrees.  Cut cauliflower into small florets.  Bring a large pot of water to a boil and salt generously.  Add cauliflower florets to pot and cook until tender, but not mushy, about 5 minutes.  Drain florets and pat dry with a kitchen towel.  Toss cauliflower with crème fraiche and half the cheese in the prepared baking dish.  Season to taste with salt and pepper.  Sprinkle remaining cheese over cauliflower, then top with bread crumbs and hazelnuts.  Bake on center rack until cheese has melted and bread crumbs and nuts are golden, 20-25 minutes or more.  Garnish with parsley.  Serves 5 or 6.  Note: you can make crème fraiche by whisking 1 cup whipping cream with 1/3 c. sour cream in a nonreactive bowl.  Let stand at room temperature until thickened, 6 hours or longer; then cover and refrigerate.  Makes about 1 1/3 cups. From Foodday.

This recipe uses 3 of this week’s ingredients all at once!

Sara’s Great Frittata Recipe:

2 lbs summer squash
Salt
Green onions(healthy fistful chopped)
Basil leaves(fistful again)
2 garlic cloves
4 eggs
1/4 Cup oil
1 Cup flour
2 tsp. baking powder
1/2 Cup parmesan/pecorino cheese

The summer squash, green onions, and basil make a wonderful frittata.
In the main bowl of a food processor, grate about two pounds of summer squash. Put the squash in a colander and lightly salt. Leave to drain, and put the chopping blade in the food processor. Add a healthy fistful of onions and the leaves from a bunch of basil. Toss in a couple garlic cloves if you have them, and pulse until well chopped. In a big bowl, mix around a cup of flour with a couple teaspoons of baking powder and about a half cup of grated parmesan or pecorino Romano cheese. Lightly beat four eggs and a quarter cup of oil (if you’re feeling decadent and there are no vegetarians in the crowd, add a couple spoonfuls of bacon grease). Put the grated squash in a thin clean dishtowel or heavy duty paper towel and squeeze out excess liquid. Combine all the ingredients in the big bowl. You should have a thick, fragrant batter. Pour the batter into a greased 13×9 baking pan and sprinkle a little more cheese on top. Bake at 375 degrees until golden, about 30-45 minutes (it depends on the moisture left in the squash). When cool, cut into squares and serve.
These make great appetizers or savory treats at a tea or coffee!

 

 

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Week #11

• Lettuce
• Garlic
• New potatoes
• Zucchini
• Parsley
• Kale or chard
• Broccoli
• Green onions (scallions)
• Sugar snap peas – last week
• Fava beans – last week
• Beets
• Kohlrabi or fennel (last week)
Well, never a dull moment on the farm. Gusty winds yesterday tore the plastic off our greenhouse #3 sending plastic with wood and metal flying 30 feet into the air landing on our broccoli and newly weeded shallots. It looked like a giant animal ranged thru our fields flattening everything in it’s wake. The greenhouse will be torn down and moved. The crops inside (mainly tomatoes and peppers) will survive without the plastic although they will not be protected from late blight (a disease spread by summer rain splashing soil onto the leaves). We are hopeful the shallots will recover. They are just about to start forming their bulb and got their greens knocked off. Honestly this farming thing makes me want to scream!! Oh yeah, the wimpy sugar snap peas were knocked down as well.
Who knows when the greenhouse will be removed and rebuilt but it has to happen sometime this summer so that fall and winter crops can get in the ground. We have a new greenhouse on the way from the factory (taking about 10 weeks longer than projected) so there will be lots of construction happening this summer. If you are handy and interested please do let us know. These will be huge projects that go much quicker if there are many hands. We may set up some work parties if I have anything to do with it.
On the duller side this week we have been pulling out spring crops and replacing them with fall crops like cabbage and Romanesco cauliflower. We plant lettuce every week and are planting more pole beans. The hoop houses #1 and #4 have been completely transformed and transplanted. We have tons of cucumbers and melons in #1, plus some safety tomatoes and peppers (good thing right!). Greenhouse # 4 has the most beautiful peppers in full bloom. The tomatoes in there look strong and healthy as well. Greenhouse #3 you have heard about, hopefully we can fill the half that has mustard and chard gone to seed with more winter squash and pumpkins. Greenhouse #2 is half peppers and half weeds.
We managed to get the onions and leeks and shallots weeded (this is the third weeding, one more to go before harvest. They should come out of the ground at the end of July or beginning of August. We a ready need the space for the fall broccoli! The flowers are in full bloom, sunflowers galore. Please do consider buying a bouquet, they last all week and really brighten your home. I am making fewer and fewer as they languish in the cooler, so you can always text me and I will make a bouquet special for you 503-568-5760.
It is time to wish all those Fathers out there happy Father’s Day. You are all special, you are all needed and loved. Enjoy your day! Off to harvest and make cheese and . . .

Roasted Cabbage (Our families new favorite way to eat cabbage 2014)
1 head cabbage
Extra virgin olive oil
Salt
Pepper
Parmesan cheese
Heat the oven to 350 degrees. Cut the cabbage in half and now cut into wedges 3- 4 per half leaving a bit of the core on each wedge. Arrange the wedges on a cookie sheet, sprinkle with olive oil, salt and pepper and now turn over and do the same. On the second side sprinkle with Parmesan cheese. Put the cabbage in the oven for 20 – 30 minutes, it should be golden brown and crispy on the outer leaves. Remove from the oven and enjoy! We will never let another cabbage head go to waste.
And another – super easy but would be great with your beef that’s coming!

Finquita Beef and Cabbage Sauté
1 lb Finquita ground beef 🙂
large white onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
1 large head cabbage chopped
Herbamare herb seasoning salt (or other seasoning of choice)
Salt and pepper

Using a large sauté pan, sauté onion and garlic in olive oil, add ground beef, season with Herbamare, salt and pepper to taste. Cook completely. Add cabbage and simmer until tender. Serve warm. My kids like this dish served over rice with soy sauce or sweet chili sauce. I love it as is!

Roman-Style Raw Fava Beans, Scamorza(or Smoked Mozzarella), and Fresh Onion
Antipasto di Fave e Cipolla Fresca
from Verdura by Vivana La Place
A springtime antipasto of raw fava beans and new onions. Eating tender fava beans is a special treat. Eat them unpeeled if you enjoy the refreshing bitter edge of the peel, or peel them first for a sweeter flavor. Serve this dish with crusty breadsticks, a sturdy country loaf, or black pepper taralli, a type of pretzel found in Italian specialty markets, and company with a pitcher of cool dry wine.
2 pounds fava beans, unshelled weight
a few small lettuce leaves
3 scallions or 1 small fresh onion, thinly sliced
1 pound scamorza cheese, sliced (substitute smoked mozzarella)
Basket of bread sticks, black pepper taralli, or bread
Shell the favas and mound in the center of a platter. Surround with the lettuce leaves and scatter the onions over the top. Arrange slices of the cheese around the edge of the platter. Serve with the bread.
Provencal Zucchini and Green Torte (serves 8)

1 lb. greens, stemmed
2 Tbs olive oil
1 medium onion, finely chopped
2 lbs zucchini cut into 1/4 inch dice
2-3 large garlic cloves, crushed
1/2 c. chopped parsley
1 tsp fresh thyme
1-2 tsp fresh chopped rosemary
3 large eggs
1/2 c. Arborio rice, cooked until tender
1/2 c. Shredded Gruyere cheese
1 recipe yeasted Olive Oil Pastry

Before starting, make the olive oil dough and set it to rise while
you prepare filling.

Blanch the greens until just tender; drain and cool. Squeeze out
any excess water and finely chop.

Heat the oil in a large pan, then sauté onions until tender. Stir
in zucchini, season with salt and cook until just tender–about 8
minutes. Stir in garlic and heat for 1 minute more, then add
greens, herbs, mix well and remove from heat. Season with salt and
pepper.

Beat eggs in a separate bowl and reserve 2 Tbs for brushing crust.
Combine eggs, rice, cheese and veggie mixture.

Heat oven to 375. Oil a 10-12″ spring form pan. Roll out 2/3 of
dough into a large circle to line spring form with edges overhanging.
Scrape in filling. Roll out remaining dough to fit pan and place
onto filling; crimp edges together and brush with remaining egg.
Bake 40-50 minutes.

Olive Oil Pastry

2 tsp yeast
1/2 c lukewarm water
1/2 tsp sugar
1 beaten egg
1/4 c olive oil
2 c. flour (can be up to 1/2 c. whole wheat)
salt

Dissolve yeast in water with sugar and let sit 5-10 minutes. Add oil
and eggs, then beat in flour and work just until a smooth elastic
dough. Place in an oiled bowl to rise for 1 hour until doubled
before using.
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.
http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-beets-with-feta-recipe.html

Zucchini and Egg Casserole
Sauté 3 cups of Zucchini chopped
1 medium onion
crush 2 cloves of garlic

Mix: 4 eggs
1/4 cup dried or fresh parsley
1/2 cup parmesan
1/2 teaspoon salt
1/2 teaspoon basil
1/4 black pepper
1/2 teaspoon dried rosemary

Then add to above and mix well. Place in an 8 X 8 baking dish gently oiled with butter or pam. Bake for 25 minutes and then add 1 cup of jack cheese to the top of the dish.

BEET SOUP (AKA Root vegetable soup)

Small bunch of beets
Small bunch of carrots
Onion or shallots or leeks
Garlic or green garlic
Cabbage (if you have it 1/3 head)
2 – 4 TBSP Olive Oil
Fresh dill
Small can tomato paste
1 tsp salt or as needed
1 tsp caraway seeds ground, or as needed
sour cream

Chop garlic & onion & gently sauté
Chop or Julianne beets, carrots, & potato & stir fry with onion &
garlic, about 10 min until just starting to get tender
Add cabbage if you have it
Add 1 – 2 cups water and about 1 – 2 small cans of tomato paste (to
taste)
Cook
When vegetables are tender it’s done.
Serve with a dollop of sour cream.

Laura

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Week #10

Week #10

  • Lettuce – enjoy romaine and salanova
  • Garlic
  • New potatoes
  • Zucchini
  • Basil
  • Parsley or Dill or Cilantro
  • Kale or chard
  • Broccoli or Cabbage
  • Green onions (scallions)
  • Sugar snap peas
  • Fava beans.
  • Beets or carrots
  • Fennel or kohlrabi

 

What a change from last weekend to today! It is currently 45 degrees instead of 75 and the max today will be 75 degrees instead of 102! This weather is crazy making. The light rain was just enough to give the weeds a boost and keep the farmers running. Some of the beds are so deep in weeds it is hard to know what the plant is we are supposed to be harvesting. We are busy trying to turn over the spring greenhouses into summer melon and cucumber growing hot houses, but there is never enough time in the day or night (we often work until dark).

I have seeded much of the fall col crops (broccoli, cauliflower, cabbage) and need to transplant much more as we wait to turn over outside beds. Lettuce and chard and unsuccessful spring crops need to be pulled to make room for the cool weather crops. Juve tied up more tomatoes but that work is almost never done as they love the heat. The flowers have gone wild. I took 14 buckets to market yesterday and came home with 2 small bouquets! I will try and get to cut flowers for you all, but as they languish in the cooler without a home I find other work beacons to me instead. I am always happy to make you a bouquet when I am around, or leave you a special bouquet if you text me ahead of time.

This week Juve gets to go to  the “Copa America ”. As part of his birthday gift Mark, Rachel and Adam got him a ticket to the game in Seattle to watch Leonel Messi. He will get a much needed break from the farm on Tuesday and Wednesday this week. Fortunately I have the day off on Wednesday and the help of our two sons Jacob and Diego who are on break from college to help get the harvest in. We will scrabble later today and tomorrow to get the work done.

We continue to welcome new members to the farm. If you have friends or family interested please do let them know to contact us. See the recipes below, this is likely the last week for Favas, so much work but worth it. Blanch the shelled beans in boiling water to help remove the outer husk on each bean, well worth the trouble, but it is a good thing they only come once a year.

Roasted Cabbage (Our family’s new favorite way to eat cabbage 2014)

1 head cabbage

Extra virgin olive oil

Salt

Pepper

Parmesan cheese

Heat the oven to 350 degrees. Cut the cabbage in half and now cut into wedges 3- 4 per half leaving a bit of the core on each wedge. Arrange the wedges on a cookie sheet, sprinkle with olive oil, salt and pepper and now turn over and do the same. On the second side sprinkle with Parmesan cheese. Put the cabbage in the oven for 20 – 30 minutes, it should be golden brown and crispy on the outer leaves. Remove from the oven and enjoy! We will never let another cabbage head go to waste.

 

Beet with Sesame Vinaigrette (family favorite)

1 pound beets (after cooking there should be about 2 cups)

6 tablespoons mild olive oil

2 teaspoons Oriental sesame oil

2 tablespoons fresh lemon juice

2 teaspoons sesame seeds, additional for garnish

salt and pepper to taste

 

Trim tops from beets, leaving about ½ inch from the beets, so that they don’t bleed too much.  Put the beets in a pot and cover with cold water.  Heat to boiling, then reduce the heat and simmer uncovered until tender.  Pour off most of the hot water and add cold water to the pot.  Peel the beets while they are still warm.  Or you may rub the beets with a little oil and bake them in a covered pan at 350 until tender.  If the beets are large, cut them into ¼ inch slices.  If they are small, cut them into 4 – 8 wedges.  Place the beets in a large mixing bowl.

Whisk the remaining ingredients together, pour over the still warm beets, and toss to coat.  Sprinkle more sesame seeds if you like and serve.

 

A great salad can be made with beets and broccoli.  We steam the broccoli and beets together with the sliced beets on bottom.  Generally, when the broccoli is done (i.e. just turned dark green and starting to get tender) the beets are also done.  We then toss them in a simple vinaigrette and can serve either warm or cold.  This vinaigrette is the one we use:

 

VINAIGRETTE

 

 

1 clove garlic

1 tsp salt

3 Tbs red wine vinegar

1 tsp wet mustard

5 Tbs extra virgin olive oil

black pepper

 

Press garlic into the bottom of  your salad bowl.  With a fork, mix well with salt until it forms a paste.  Mix in vinegar and mustard until salt is dissolved.  Whisk in olive oil to make an emulsion.  Add black pepper to taste.  These proportions are in no way set in stone.  You should experiment to find the proportions you prefer.  Also, other spices, herbs and vinegars can be used to vary the dressing.

Zucchini Pesto

Lyn–this is the one that was in the Oregonian–it’s quite good! Pretty tasty straight up, but seems like it would be great on crostini or pizza, or w/chicken or fish, for instance…

1/2 c olive oil
1 large shallot chopped (I used a sweet onion)
6 garlic cloves
3 Tbs toasted blanched almond slivers
1 medium zucchini, cut into 1/2 ” dice
1 c basil leaves
1 tsp lemon juice
salt and pepper to taste.

Fava Bean and Parsley Salad

Chick Pea and Parsley salad (use Fava beans instead of Chick Peas)

Salata-T-Hummous

 

½ cup dry chick peas, soaked overnight

½ cup finely chopped onion

1 cup finely chopped parsley

¼ cup olive oil

¼ cup fresh lemon juice

¼ cup chick pea juice

½ teasp, salt or more

1 small clove of garlic, crushed (optional)

 

(use fava beans instead of chick peas, peel off the green husk. Put beans in boiling water for 2- 3 minutes then rinse in cold water. Peel the white outer covering of each bean) Cook chick peas in soaking liquid 1-11/4 hours, until tender. You should have 1 ½ cup cooked. Drain, reserving ¼ cup cooking juice for salad. Combine chick peas with onion and parsley, tossing well. Dress with lemon juice, olive oil, cooking juices, salt and optional garlic. Chill before serving.

FAVA BEAN Salad

Ingredients

4 cups shucked fresh fava beans
1/4 cup fresh lemon juice
2 tablespoons minced garlic
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 pound Manchego cheese, shaved thinly (or Asiago or Romano)
2 tablespoons finely chopped flatleaf parsley

Directions

Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended. Season with salt and pepper to taste. Pour the mixture over the beans and mix well. Add the cheese, sprinkle with the parsley and serve.

GREEK STYLE FENNEL

3 bulbs
2 tbsp.
1 clove
2 lg.
1/4 tsp.
1/4 tsp.
2 tsp.
1/2 cup
handful
fennel
olive oil
garlic, minced
tomatoes, diced
salt
pepper
fresh chopped herb (chervil, marjoram, or parsley, or other…)
feta cheese
reserved fennel tops

Cut off the stalks and feathery leaves of the fennel. Chop and reserve some of the leaves for garnish. Cut fennel bulbs vertically into 8 sections. In a skillet, heat olive oil, ad garlic and fennel, and saute for 3 to 4 minutes. Uncover, add salt, pepper and the fresh herb and cook over low heat until most of the liquid is reduced. Serve sprinkled with the garnish of feta cheese and reserved fennel tops. adapted from More Recipes from a Kitchen Garden by Shepherd and Raboff

 

 

 

 

 

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Week #9

  • Lettuce – enjoy the sweet centers of this amazing lettuce “Kiribati” recommended to me by my friend Jamie at Springhill Farm.
  • kale or chard
  • sugar snap peas (just a few, waiting for the outside crop to take off)
  • green onions – add them to any meat stir fry for delicious flavor
  • fennel – crisp licorice flavor add to salads or kohlrabi
  • fava beans – once a year we feature these delicious labor of love legumes, see recipes below (peeling them is a great thing to do on a hot day)
  • Herb of your choice: parsley or cilantro or dill or basil
  • garlic – starting to dry down, still with a thicker outer covering, good to use this week
  • beets or carrots
  • potatoes – so sweet, enjoy
  • zucchini – the first of the summer squash, just a taste of what is to come!

Umbrian Fava Bean Stew (Scafata)

This recipe is about as simple as spring cooking gets. It’s adapted from Antonella Santolini’s La Cucina Delle Regioni D’Italia: Umbria The name comes from the Umbrian word for the hull of the beans.

2 Tablespoons olive oil
1/2 cup shelled fava beans
1/2 cup chopped onion
1/4 cup chopped fennel
1 1/2 cups chopped chard leaves
1 1/2 cups chopped, peeled tomatoes
salt, pepper

Cook oil, beans, onion, fennel, carrot and chard over low heat in medium saucepan. When beans are quite tender, after about 45 minutes, add tomatoes and cook for another 25 minutes. Season to taste with salt and pepper.

FAVA BEAN Salad

Ingredients

4 cups shucked fresh fava beans
1/4 cup fresh lemon juice
2 tablespoons minced garlic
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 pound Manchego cheese, shaved thinly (or Asiago or Romano)
2 tablespoons finely chopped flatleaf parsley

Directions

Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended. Season with salt and pepper to taste. Pour the mixture over the beans and mix well. Add the cheese, sprinkle with the parsley and serve.

 

 

Fava Bean “Ful”

Lebanese bean dish

INGREDIENTS NEEDED:

  • 1 can of fava beans -drained
  • 1/4 cup lemon juice
  • 2 cloves of crushed garlic
  • ¼ cup of olive oil
  • 1 tsp salt
  • 2 tbsp finely chopped fresh parsley
  • 1 finely chopped tomato
  • 1 green onion thinly sliced

PERPERATION:

  • In pan sauté garlic in 1 tablespoon of olive oil until the garlic is lightly golden. Add the drained fava beans and bring to a boil and simmer on low. Then add the lemon, salt and pepper and mix while trying to mash at least half the fava beans. Turn heat off and remove from oven.
  • Place the cooked fava beans in a serving dish.
  • Garnish the beans with parsley, tomato, green onions and the re remaining olive oil. Serve with pita bread and a plate filled a Varity of fresh vegetables of your choose.

 

 

 

Kohlrabi Coleslaw from Jane Brody

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

Spring Onion Sandwiches
from Chez Panisse Vegetables by Alice Waters

Onion Sandwiches were an old favorite of James Beard’s. These are best made in may when onions are very sweet. Trim the crusts off thin slices of good white bread. Spread two slices of bread with mayonnaise, on one side. Slice fresh onion very thinly and make a layer of onion slices on one slice of bread. Top that with the other slice of bread. Dip the four side edges of the sandwich into thin mayonnaise and then into chopped parsley.

“One of our favorite ways to enjoy scallions is as a vegetable side dish.” Marcella, a CSA member:

occasionally, 5 minutes.

Zucchini Trifolati (family favorite)

Sautéed Zucchini

The secret to this fabulous cooking technique is the long slow cooking which infuses all the flavors.  Vegetables cooked this way make great pasta sauce or you can serve them as crostini.  Try mushrooms with garlic and mint.

2 pounds Zucchini

4 cloves of garlic, sliced

chili pepper (or herbs)

Salt

 

Cover the bottom of a large sauté pan with olive oil.  Add the sliced garlic and chile peppers to the pan; NOW turn on the heat.  Slice the zucchini into thin slices and add to the golden garlic, salt and cover the pan.  The salt will bring out the liquid in the zucchini and they will stew in their own juices and infuse with the garlic.  Let them over cook.  It is a pleasant surprise.

 

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Week #8

Week # 8

  • Fennel – sweet licorice flavor, new this week, see recipes below
  • Potatoes – fresh new potatoes, enjoy their fresh flavor
  • Kale – never can get enough of this amazing green
  • Lettuce – we have tons and with the heat we had to harvest most of it and quick
  • Green onions – again, the healthiest alium, add to just about any meal
  • Sugar snap peas – the indoor peas are slowing and the outdoor peas are blooming, a small but steady stream of these sweet spring treats
  • Swiss chard or spinach – spring is full of greens, add them to your morning smoothie
  • kohlrabi – if you haven’t figured out how to eat this sweet bulb, just peel, slice and eat, like a turnip, otherwise go to the kohlrabi tab and look at a recipe.
  • Carrots or beets – this will likely be the end of sweet carrots for a while. Germination challenges have plagued us and until we can find a new indoor bed to replant we will wait for fall. More beets on the way.
  • Fresh garlic – the rust has finally done in the garlic. We will harvest it all today and hang it in the barn to dry. The rust affects the green growing part of the garlic so the heads are small. There is nothing we can do organically to control the rust and each year it is worse no matter where we plant the garlic.

 

Keeping up with the weeds is a full time job! We managed to finish the harvest early last week and our harvest helpers turned into weeders. We weeded the onions and Juvencio finished the bed. The rest of the week has been a slow haul through the garden, bed by bed pulling out generations of weeds. Don’t worry if you missed the fun there are plenty more on the way.

We said good bye to Maria, our Catlin senior student who spent the month of May helping and learning on the farm. She helped harvest, seed, weed and sell at the farmers market. It was fun to have her and the extra set of hands made our work better. We wish her the best of luck at U of O this fall and hope she will keep in touch.

It is not too late to plant your home garden. We still have some tomato starts, peppers, eggplant, cucumbers. Send me a text or email or catch me around the farm. I keep selling all these starts at the farmers market in Beaverton, but if you want to get that garden in now is a great time.

As spring turns to summer (to fast for us this week with record breaking temperatures) we look to warm weather crops. The transplanted tomatoes outside look green and will get a boost from warm. The hoop house tomatoes are about 2 ½ feet tall and got a heavy pruning this week and have been staked. The indoor peppers are bulking up while the outdoor peppers are not far behind. The eggplant and tomatillos are in the ground and look “shocked”, we know they will turn around. Juve retiled and composted the winter squash beds last night and we managed to plant 150 squash plants, about 1/3 of the entire crop. We covered it with reemay (agricultural fabric) to keep the cucumber beetles off of it for long enough for it to grow (about three weeks). Once it begins to flower we pull off the fabric, clear the weeds and watch it take off.

We will turn over greenhouse #1 (the goat ravaged greenhouse) this week or next and fill it with some other warm weather crops. We have more cucumbers and peppers to get in the ground and then we had better call it quits or we’ll be pickling all summer. We will hot water bath treat the fall broccoli and cauliflower seed this week and get those crops going. The spring broccoli looks quite unhappy, it may be a poor showing. We will have to wait and see how the upper beds look.

We appreciate the help with harvest, many hands make light work. Please do sign up to help us harvest it gives you a glimpse into the difference between gardening and farming, it helps connect you to others in the CSA and it helps your farmers get the harvest done and move on to the farm work of the day.

See you around the farm!

Cannellini Beans with Tarragon and Roasted Fennel || from Chef Jonathan Miller
I make some variation on this very often, as it can be made year round here. Some of you may recognize the flavor combination here from very similar recipes I’ve posted before in the Ladybug Postcard. I also made a version of this salad with raw fennel and grilled radicchio quarters and it worked very well. Kids love this bean salad because of its licorice overtones and the cheese.

1 c cannellini beans, soaked overnight in cold water
2 fennel bulbs, halved, cored, and thinly sliced crosswise
1 bunch tarragon, chopped
1/2 t fennel seeds, ground
4 T sherry vinegar
4 t Dijon
6 T crème fraiche
12 T olive oil
4 T parsley, chopped
8 oz Italian fontina, diced

Drain the beans and put into a pot with cold water to cover by at least 2 inches. Bring to a boil, skim any foam off the top, then lower the heat, add a generous amount of salt the pot, cover, and simmer slowly until the beans are soft, but not mushy, about 45-60 minutes. Drain.

While the beans cook, heat the oven to 400 and toss the sliced fennel with some olive oil and salt. Roast until colored and softened, and sweet, about 25-30 minutes.

Combine 2 T of the chopped tarragon, the fennel seeds, sherry vinegar, Dijon, and crème fraiche in a bowl. Whisk well. Add the olive oil and continue whisking until emulsified.

When the beans are cooked and drained, fold in the dressing, mixing thoroughly, but gently. Stir in the roasted fennel, the parsley, the cheese, and the remaining chopped tarragon. Taste to make sure you like it, and serve room temperature.

Fennel, Orange & Caper Salad
Note from Julia: I made this and it’s REALLY good. It’s pictured above. In the photo, I used kalamata olives instead of the capers.

2 bulbs fennel
1 Tablespoon cabers, drained
1 Tablespoon dill or chervil, fresh, chopped
Dressing
1/2 orange, seeded
2 teaspoons red wine vinegar
1 Tablespoon Dijon mustard
2 teaspoons sugar (I often omit this)
1/2 teaspoon salt
4 Tablespoons olive oil

Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in a large bowl with the capers and the dill.. Make the dressing. Cut the quarter orange in small pieces and place in the work bowl of a food processor with the vinegar, mustard, and sugar and salt. .Process until smooth. With the motor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve.

Fennel Salad

Make 4 servings
Preparation time: about 20 minutes.
NOTE: The amounts are all approximate and flexible. This is a very improvisational recipe.

Ingredients

1 small head organic butter (Boston) lettuce, cleaned and spun dry
1 medium-sized bulb organic fennel, sliced paper thin (a mandolin works best.)
2 organic navel oranges, peeled and sliced into thin rounds
15 oil-cured or Kalamata olives, pitted and sliced
5 or 6 organic dried figs, cut into small pieces
1 – 3 tablespoons extra-virgin olive oil
1 tablespoon organic lemon juice, plus more to taste if you like
1/2 cup blanched, slivered almonds, lightly toasted (optional)

Directions

  1. Wash and dry the lettuce, then tear it into bite sized pieces into a large salad bowl. Add the fennel, oranges, olives, and figs, and toss.
    2. Drizzle the salad with the olive oil, and toss until everything is lightly but thoroughly coated. Sprinkle lightly with salt and pepper, if you like, and toss again. Refrigerate until serving (but not longer than about 1 hour).
    3. Just before serving drizzle in about 1 tablespoon fresh lemon juice and sprinkle in — or top with —the almonds and cheese shavings, if you like. Toss quickly but thoroughly, and serve right away.

Beets with Fennel (My version as I couldn’t find the book I got the delicious recipe from)

 

1 bunch beets (steamed, leave 1” of tops and the whole root on, steam and then peel)

1 fennel bulb cut in quarters and then slice thinly

1 sweet onion, chopped finely

Toasted walnuts, about 1 cup

2 tablespoons of chopped parsley

 

Vinaigrette

4 T extra virgin olive oil (is there any other kind?!)

1 teaspoon walnut oil (I used sesame)

1 T, plus a dash more Champagne vinegar

Salt and pepper

 

Mix cooked beets, onion, fennel and walnuts together, add parsley and toss with vinaigrette.  Chill or serve warm, we loved it.

ROASTED NEW POTATOES WITH SPRING HERB PESTO
3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
3 tablespoons chopped fresh rosemary
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon salt

2 1/2 pounds red-skinned new potatoes, halved lengthwise
Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.

LEG OF LAMB WITH MINT PESTO, NEW POTATOES AND BABY CARROTS
has been sent to you from lyn

You can view the complete recipe online at: http://www.epicurious.com/recipes/recipe_views/views/1721

LEG OF LAMB WITH MINT PESTO, NEW POTATOES AND BABY CARROTS
1/3 cup walnuts
6 large garlic cloves
2 cups fresh mint leaves
1 cup fresh basil leaves
1/2 cup olive oil
1 tablespoon balsamic vinegar or red wine vinegar
1 5- to 6-pound leg of lamb

2 pounds baby new potatoes, large ones halved
12 ounces baby carrots, trimmed, peeled

Fresh mint sprigs
Finely chop walnuts and garlic in processor. Add 2 cups mint leaves and basil and chop finely. Add oil and vinegar and blend until pesto is smooth. Cut excess fat from lamb, leaving thin layer. Set lamb in large roasting pan. Make several slits in lamb with tip of small sharp knife. Reserve 1/2 cup pesto for vegetables. Spoon some pesto into each slit; rub remainder into lamb. Sprinkle lamb generously with salt and pepper. Let stand 1 hour at room temperature or cover and chill overnight.

Preheat oven to 350°F. Roast lamb 45 minutes. Add potatoes to pan and turn to coat in pan juices. Roast 30 minutes. Add carrots and reserved 1/2 cup pesto and turn to coat carrots and potatoes in pesto and pan juices. Sprinkle with salt and pepper. Continue roasting until thermometer inserted into thickest part of lamb registers 140°F. for medium-rare, about 45 minutes longer. Remove from oven and let stand 15 minutes.

Carve lamb into thin slices. Arrange on plates with potatoes and carrots. Garnish with fresh mint leaves.

Salad of New Red Potatoes

Chinese Cuisine, Susanna Foo

 

1 pound new red potatoes

2 tablespoons fresh lemon juice

2 tablespoons corn oil

2 garlic cloves, finely minced

1 teaspoon coarse or kosher salt

1 jalapeno pepper seeded and julienned, or ½ teaspoon hot red pepper flakes

1 tablespoon chopped fresh peppermint or other mint leaves

1 tablespoon balsamic vinegar (optional)

 

Scrub the potatoes and cut into julienne.  As you cut, immediately place potatoes in a bowl filled with cold water and wash under cold running water to remove any excess starch.

Bring 2 quarts of water to a boil over high heat and blanch the potatoes for 2 minutes, just until they become transparent and lose their raw taste.

Drain the potatoes and place them in a colander.  Rinse under cold running water to stop the cooking.

Place the potatoes in a medium bowl and toss with the lemon juice; they should be crisp and white, set aside.

Heat the oil in  a small skillet.  Add the garlic and cook over high heat, stirring for 1 minutes.  Remove from the heat.  Add the salt and the jalapeno pepper or hot pepper flakes.  Stir to mix.

Spoon the garlic mixture over the potatoes and toss gently to combine.  Add the chopped mint, toss again and refrigerate for at least 1 hour, or until ready to serve.  Sprinkle with balsamic vinegar, if using, over the potato salad just before serving.

 

 

 

 

 

 

 

 

 

 

 

 

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Week #7

 

  • Spinach or chard
  • Carrots or beets
  • Green onions
  • Sugar snap peas – we are happy to feature them this week and for the next few weeks as long as we don’t think about how many there could have been without the goat invasion.
  • Garlic – fresh heads, not cured yet, so their flavor is mild. Peel and chop as you normally would.
  • Cilantro, dill or parsley – the herbs are coming, they add spice to your life.
  • Kale – finally our friend has taken off, we have tons of it! Enjoy kale at every meal!!
  • Lettuce – we have moved on from salad mix to head lettuce, we have a lot! Wash carefully , spin dry and you will have salad all week. If you haven’t tried my salad dressing yet, now is your chance. We always come back to it as it takes any bitter edge off.
  • Kohlrabi or radish choose one

This has been a busy week trying to keep up with the weeds. Juve managed to whip some of the garden into shape as he tilled all the paths. The drizzle of rain gave everything a boost, especially the pig weed! The lettuce took off in a way we didn’t think possible. I plant lettuce every week, but it seems that it is all ready at once. Enjoy salad every day, I guess nature is telling you what you need at this time of year, green.

The tomatoes in the greenhouse have flowers and a few small fruits, hoping for a July start on tomatoes. The peppers inside and outside the hoop house are bulking up and seem to enjoy this weather as well. We got over 150 eggplant in the ground as well as all the outdoor tomatoes. We are officially out of space and have to wait for crops to finish before we can add more. Fall crops like broccoli and cauliflower will soon be seeded. The Brussels are already up and will be transplanted into the beds freed up by the garlic. CSA farming is never DONE, but is constantly a rotating work of art. Make sure to look out from the barn window this week, it really looks beautiful out there. If you have time, stroll into the field and see the broccoli, cabbage, lettuce and onions growing.

We had a big week of pizza parties. We fired up the oven for Jacob’s PSU sustainability club after they helped us with the harvest last Sunday. We also hosted the Liberty Girls Lacrosse team end of the season celebration on Thursday night.  Today we have an Indian feast. My first attempt at one of my favorite dishes, Chicken Tikka Masala. We will see how that turns out. We did roast goat last weekend and it was quite good. The curry was better than my barbacoa, who knew goat could be so tender. This week I will be busy arranging wedding flowers in addition to farming.

Next weekend is Memorial Day, we will harvest as usual on Sunday and we understand that some people who usually pick up on Monday may wait until Tuesday, that is fine. I had better stop chatting and get out there and harvest. We hope you are keeping up with the veggies, remember kale for breakfast is delicious! The crispy kale recipe takes care of the entire bunch and is eaten like an appetizer in our family.

Here is a recipe shared by new member and cooking enthusiast Pat Lando. He says he just whipped it up on Sunday(last week) and it was a hit with the whole family.

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.

Beet with Sesame Vinaigrette

 

1 pound beets (after cooking there should be about 2 cups)

6 tablespoons mild olive oil

2 teaspoons Oriental sesame oil

2 tablespoons fresh lemon juice

2 teaspoons sesame seeds, additional for garnish

salt and pepper to taste

 

Trim tops from beets, leaving about ½ inch from the beets, so that they don’t bleed too much.  Put the beets in a pot and cover with cold water.  Heat to boiling, then reduce the heat and simmer uncovered until tender.  Pour off most of the hot water and add cold water to the pot.  Peel the beets while they are still warm.  Or you may rub the beets with a little oil and bake them in a covered pan at 350 until tender.  If the beets are large, cut them into ¼ inch slices.  If they are small, cut them into 4 – 8 wedges.  Place the beets in a large mixing bowl.

Whisk the remaining ingredients together, pour over the still warm beets, and toss to coat.  Sprinkle more sesame seeds if you like and serve.

 

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Week #6

  • Spinach – last of the hoop house spinach, unfortunately the out door spinach did not do as well. We tried a new variety that is not as intense a green and not as sweet. Luckily spinach can always be cooked and added to dishes.
  • Garlic scapes or green garlic – all the garlic has begun to bloom (produce its seed head) We are giving it all this week. The rusty color you see on the stems is a plague that affects the plants ability to grow and it is in the soil. Wash it off, enjoy the scapes in recipes from this week and last. Green garlic can be used as you would the scapes or as you would regular garlic, it is just a less intense flavor as it is not cured.
  • Kale – if you aren’t making the crispy kale yet or the kale salad below, you are not enjoying kale yet. This is a staple on our farm and a must for our family dinner.
  • Sugar snap peas! – just a tease as the goats ate most of them. Enjoy a few of these sweet treats and think of us as we have our goat curry tonight!
  • Green onions – these are the most healthy of the onion family, enjoy them in stir fries, salads and the like, don’t let them languish in your fridge.
  • Carrots or beets – both spring sweet, take your pick. Beets have been so hard to get this spring due to the tiny sparrows that love to eat them just as they germinate and poke their bright red heads out of the soil. We will try again, but man, are we sick of the pests!
  • Head lettuce or salad mix. The lettuce outside is almost ready, so we change gears and give you head lettuce, make your own mix and match. This cool weather will give our lettuce longer life, those 90 degree days send a bad message.
  • Radishes or kohlrabi – both great raw or sautéed.

We have been plugging away, after the goat debacle, we are frantically planting and at the same time weeding what we have previously planted. We are hoping the outdoor crops will take off with cooler weather, but 90 degree days all last week many early crops are heading to bolt (go to seed). We planted beans and hope they win the race against the cucumber beetles. Juve excelled at getting the trellis up in less than an hour. We almost always seem to be racing to get them support before they get tangled up with each other, but timing this year seems to be just right.

We even adventured with peppers, padrons are in the ground. If they are slow to grow the beetles get their growing parts and they can’t survive. I think this cool, wet week will help. We have 3 rows in the greenhouse and are starting a long row outside. We will plant the tomatoes outside today with the help of the “sustainability club” from PSU. The tomatoes inside the hoop house are already in need .trellising and showing their first blooms. Don’t get too excited as they are still 2 months off from the first edible fruit.

Maria, our Catlin Gable Senior intern helped get the winter squash seeded last week. Our planting team from ABC (Alameda Beaumont Childcare, members for over 11 years) helped seed melons of all sorts and pumpkins too. We look forward to a great melon season, if the kids don’t eat them all. Maria is with us for the month of May as she completes her senior project. She has been very helpful, harvesting, seeding and helping out at the farmers market.

As promised, “once sugar snap peas are ready to pick we will ask for your help”. It is time to sign up to help harvest. We ask that each member help us with the harvest twice during the season. We are short handed this summer with both boys taking college courses. Please plan on coming out by 7:30 (if it is going to be really hot, over 85) we start at 0700, and staying until harvest is done 11;30 or 12:00. This is an opportunity for you to get your hands in the dirt and get a small taste of what is like to grow food for over 100 people. Kids are welcome, but please bring an adult to watch them and an adult to do the farm work. Sign-up sheet in the barn.

I went kind of crazy with recipes this week, there should be something for everyone! Enjoy cooking with your veggies!

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

Off to harvest, enjoy your week.

Lyn’s Salad Dressing

 

1 cup olive oil

1/3 cup white balsamic vinegar

salt and pepper

1 teaspoon Dijon mustard

1 clove garlic pressed

 

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

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

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

Servings: 4

Note: From Christian Shaffer. Red and golden beets may be used instead of the Chioggia beets.

1 bunch beets: any color
1 tablespoon seasoned rice vinegar
1 Tablespoons good-quality olive oil
1/2 teaspoon (scant) toasted ground coriander seeds
1 shallot, minced
4 ounces (1/2 cup) crème fraîche or sour cream
1 tablespoon prepared horseradish
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1-2 tablespoons fresh mint or chervil or parsley, whole leaves or rough chopped

1. Boil the beets in enough water to cover, with 2 tablespoons salt, until tender, about 30 minutes, depending on the size of beet.

  1. In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the crème fraîche, horseradish, one-half teaspoon salt and pepper and set aside.
  2. Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.
  3. Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.

Each serving: 152 calories; 2 grams protein; 8 grams carbohydrates; 1 gram fiber; 13 grams fat; 5 grams saturated fat; 12 mg. cholesterol; 285 mg. sodium.

Braised Chicken with Green Garlic
from Weir Cooking in the City by Joanne Weir

1 large chicken (about 4 pounds)
2 T butter
2 T olive oil
S and P
1 cup water
3-5 stalks green garlic, trimmed and cleaned as you would a leek, and chopped
1 1/4 cups white wine
1 1/2 cups chicken stock

Remove the wings from the chicken and discard. Cut the chicken into 8 pieces, each breast half cut crosswise into 2 pieces, 2 thighs, and 2 drumsticks.

Melt the butter in the olive oil in a large skillet over med-high heat. Working in batches if necessary, add the chicken, season with S and P, and cook until golden brown on one side, 6-8 minutes. Turn the chicken pieces and cook unti lgolden brown on the second side, another 6-8 minutes. Transfer chicken to aplatter; cover with foil, and keep warm. Pour the excess fat from the pan and discard.

Reduce the heat to medium, add the water and garlic, and cook until the garlic is soft and the water has almost evaporated, about 10 minutes. Add more water during cooking if necessary. Puree in a blender on high speed until very smooth; reserve.

Return the chicken to the pan and increase the heat to high. Add the white wine, chicken stock, and garlic paste and bring to a boil. Reduce the heat to low, cover , and simmer until the chicken can be easily skewered, 20-25 minutes. Season with S & P.

Transfer the chicken to a platter and cover with foil. Over high heat, reduce the sauce until slightly thickened. Pour the sauce over the chicken and serve.

Serves 6.

Kohlrabi Saute w/ Garlic & Lemon Juice:

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

Sugar Snap Peas with shallots and Thyme

INGREDIENTS

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

DIRECTIONS

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

 

Lemony Sugar Snap Peas

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

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

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

Serves 2.

Kale Omelet

By the Armard Family

 

INGREDIENTS

 

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

– Olive oil (2-3 tablespoons)

– One small well-chopped clove of garlic

– 1 teaspoon of salt

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

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

– Fresh black pepper

– 3 eggs

– Finely chopped basil or parsley

 

PROCEDURES

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

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

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

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

– Cover for about a minute with a lid

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

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

Spinach, Radish Slaw with Crispy Chiles and Pepitas
2 tablespoons Sherry wine vinegar
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
6 dried Anaheim or dried New Mexico chiles,* stemmed
Canola oil
2/3 cup shelled raw pepitas (pumpkin seeds)
4 9-ounce bags spinach leaves (not baby spinach)
2 10-ounce bunches large red radishes, trimmed
4 ounces Cotija cheese or feta cheese, crumbled

Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD:Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chiles and pepitas with salt. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.

Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.

Place spinach, radishes, chiles, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.

* Available at some supermarkets and at specialty foods stores and Latin markets.

Bon Appétit
December 2008
by Tori Ritchie

Spring Onion Sandwiches
from Chez Panisse Vegetables by Alice Waters

Onion Sandwiches were an old favorite of James Beard’s. These are best made in may when onions are very sweet. Trim the crusts off thin slices of good white bread. Spread two slices of bread with mayonnaise, on one side. Slice fresh onion very thinly and make a layer of onion slices on one slice of bread. Top that with the other slice of bread. Dip the four side edges of the sandwich into thin mayonnaise and then into chopped parsley.

from Marcella, a CSA member:

One of our favorite ways to enjoy scallions is as a vegetable side dish.

Scallions and Carrots

1 bunch scallions, roots trimmed and white part cut into a 4″ length
2 medium carrots, peeled and cut into sticks
1 T olive oil
1 T butter
1/4 t sugar
2 T soy sauce

Saute the scallions in the olive oil for 3 minutes. Add the carrots and continue to cook until vegetables begin to soften and turn golden. Add butter, soy sauce and sugar and cook 30 seconds more.

Milanese-Style Chard
from Recipes from a Kitchen Garden by Shepherd and Raboff

1 bunch Swiss Chard
1 Tablespoons olive oil
2 stalks green garlic, chopped
6 scallions, thinly sliced
2 tablespoons chopped fresh parsley
1/4 cup chopped basil
pinch nutmeg
1/4 cup chopped prosciutto or ham
2 Tablespoons Parmesan Cheese
salt and pepper to taste

garnish: toasted pine nuts or walnuts

Trim the chard, discarding tough stems, and coarsely chop.

In a large, deep skillet, heat olive oil, add garlic and scallions and saute until softened and fragrant, 2 to 3 minutes. Add chard, parsley, basil, nutmeg, prosciutto or ham and mix well together. Cover the skillet and cook over medium heat until tender and wilted, 3 to 5 minutes. Mix in Parmesan Cheese and then add salt and pepper to taste. Serve garnished with pine nuts or walnuts.

Chinese Scallion Pancakes
recipe by Elsa Chen

Ingredients:
2 1/2 cups flour, plus more for flouring the rolling surface
1 cup water
2 teaspoons oil
A bunch of green onions, green and white parts, chopped medium-fine

A few tablespoons of oil to brush on pancakes (a mix of canola or corn oil and sesame oil is good) some salt A few tablespoons sesame seeds (optional)

Directions:
Mix together the first three ingredients by hand or in a food processor. Flour a surface and knead the dough. Let it rest for 20-30 minutes before continuing.
With a rolling pin, roll the dough out on a well-floured surface into a big, flat square or rectangle 1/8 to 1/4 inch thick.
Brush the pancake with a bit of oil, and sprinkle with spring onion pieces and a little salt. Starting at one short end, roll up the dough tightly, jelly-roll style, so you have a “snake.”
Cut the “snake” crosswise into 8 – 10 pieces. Then flatten each piece again gently with your palm and rolling pin to make a little rectangle. Don’t flatten it too firmly, because you want a little air to remain trapped between the layers of the pancakes so they’ll puff up a bit between the layers and be lighter.
Press one or both sides in sesame seeds (optional).
Heat a tablespoon or two of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown and crispy. Drain on paper towels.
Serve plain or with dipping sauce. An easy sauce can be made by mixing soy sauce with a little minced garlic, scallion, and rice vinegar.

Green Onion Pancake by Stella Fong

2 cups flour
1 tablespoon sesame oil
1/2 cup boiling water
1 teaspoon salt
1/3 to 1/2 cup cold water
vegetable oil spray
1/2 cup minced green onions
Mix together flour and boiling water. Add 1/3 cup cold water and knead until dough is smooth and elastic. Add more water if necessary. Cover and let dough rest for about 15 minutes. In a small bowl, combine sesame oil, salt and green onions. Set aside. Divide dough into 10 pieces. Flatten each piece in the palm of your hand. Then roll out into a 6-inch circle. Spread each piece with the green onion mixture.
Roll up dough into a jellyroll. Then wind up into a snail shape. Flatten slightly; roll on lightly floured surface to 5-inch circle. Spray pan with vegetable oil spray. Heat over medium-high heat. Fry pancake until golden brown, about 2 minutes, turn and cook other side. Serve hot. Makes 10 pancakes

SCALLION AND ANISE PITA TOASTS

Can be prepared in 45 minutes or less.

1 tablespoon unsalted butter
1 scallion, minced
1/4 teaspoon aniseed, crushed
two 6-inch pita loaves, halved horizontally

Preheat broiler.

In a small saucepan, heat butter over moderate heat until foam subsides. Add scallion and aniseed and
cook, stirring until scallion is slightly softened. Arrange pita halves, rough sides up, on a baking sheet
and brush with butter mixture. Season pita halves with salt and pepper. Broil pita halves about 4
inches from heat 30 seconds, or until golden. Transfer pita toasts to a cutting board and immediately
cut each into 6 wedges.

Makes 24 toasts. Gourmet February 1995

TUNA DIP WITH LEMON AND CAPERS

two 6-ounce cans solid white tuna packed in oil, drained well
a 10 1/4-ounce package soft tofu, drained
3 scallions, minced
1 carrot, shredded fine
2 tablespoons minced fresh parsley leaves
2 tablespoons drained capers, chopped
3 tablespoons fresh lemon juice

Accompaniment: crackers or assorted crudites

In a bowl stir tuna with a fork until finely flaked. In another bowl whisk tofu until smooth. Stir tofu
and remaining ingredients into tuna until combined and season with salt and pepper. Serve dip with
crackers or crudites.

Makes about 3 cups. Gourmet July 1995 The Last Touch

CARROT SCALLION FRITTERS

3/4 cup coarsely grated carrot
1/2 cup thinly sliced scallion
1 large egg, beaten lightly
1/3 cup fine dry bread crumbs
vegetable oil for deep-frying

In a bowl combine well the carrot, the scallion, the egg, the bread crumbs, and salt and pepper to
taste. In a large skillet heat 1 inch of the oil until it registers 375¡F. on a deep-fat thermometer, in
batches drop the carrot mixture into the oil by tablespoons, and fry the fritters for 1 1/2 to 2 minutes,
or until they are golden. Transfer the fritters to paper towels and let them drain. Serve the fritters as
hors d’ oeuvres or as a side dish.

Makes about 10 fritters. Gourmet November 1990

SCALLION GOAT CHEESE MUFFINS

1 cup whole milk
4 ounces soft mild goat cheese
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter
1 large egg
1 bunch scallions

Preheat oven to 400¡F. and butter twelve 1/3-cup muffin cups.

In a small bowl stir together 2 tablespoons milk and goat cheese until combined. Into a bowl sift
together flour, baking powder, sugar, and salt. Melt butter and in another small bowl whisk together
with remaining milk and egg. Finely chop enough scallions to measure 1 cup. Stir butter mixture and
scallions into flour mixture until just combined. Divide half of batter evenly among muffin cups and
top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling. Bake muffins
in middle of oven until golden and a tester comes out clean, about 20 minutes.

Makes 12 muffins. Gourmet

Lydias Ladybug

ORZO PILAF WITH GREEN ONIONS AND PARMESAN CHEESE

3 1/4 cups (or more) canned low-salt chicken broth
1 pound orzo (rice-shaped pasta)
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese

Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes.
Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve.
Serves 6.
Bon Appétit
April 1999

simple beet salad with onions

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


GREEN ONION DROP BISCUITS,
Cooking Light, NOVEMBER 1996

Tips: Use a food processor to combine dry ingredients and shortening. Pulse a few times until the mixture is the size of peas. If you don’t have buttermilk, you can substitute plain yogurt.

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons vegetable shortening
1/4 cup finely chopped green onions
1 cup low-fat buttermilk
Cooking spray

Preheat oven to 400°.
Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in green onions. Add buttermilk, stirring just until flour mixture is moist.

Drop batter by heaping tablespoons onto a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until lightly browned.

Yield: 16 servings (serving size: 1 biscuit)

QUINOA CHOWDER WITH SPINACH, FETA CHEESE AND GREEN ONIONS, Cooking Light, DECEMBER 1999

8 cups water
3/4 cup uncooked quinoa
2 teaspoons olive oil
2 tablespoons finely chopped seeded jalapeño pepper
1 garlic clove, minced
2 1/2 cups diced peeled baking potato (about 1 pound)
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2/3 cup thinly sliced green onions, divided
3 cups thinly sliced spinach
1 cup (4 ounces) crumbled feta cheese
1/3 cup chopped fresh cilantro

Preparation
Combine water and quinoa in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Drain in a sieve over a bowl, reserving cooking liquid; add enough water to cooking liquid to measure 6 cups. Set quinoa aside.
Heat oil in pan over medium heat. Add jalapeño and garlic; cook 30 seconds.
Stir in potato, salt, cumin, and black pepper; cook 5 minutes, stirring frequently. Stir in 6 cups cooking liquid, quinoa, and 1/3 cup onions; bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender.
Stir in 1/3 cup onions and spinach; cook 3 minutes. Remove from heat. Stir in cheese and cilantro.

Yield
8 servings (serving size: 1 1/4 cups)

Chili Cottage Cheese Dip from Too Many Tomatoes, Squash, Beans, and Other Good Things A cookbook for when your garden explodes by L. Landau and L. Myers

1 pint small curd cottage cheese
2-4 chili peppers (jalapeños or wax peppers, the waxes this week are spicier…), peeled and chopped (you can roast or blanch them to peel them, or not peel them at all… -Julia)
2 tomatoes, peeled and diced
3 scallions, including tops, chopped
1 teaspoon salt or less to taste
½ teaspoon Worcestershire sauce (or soy sauce to make it completely vegetarian: worch. sauce has a bit of fish in it….)

Mix. Chill for 3 hours. (Julia’s note: I admit I’ve not made this, but when I try it I will play with the pulse feature of my food processor…)

MINCED LAMB WITH GINGER, HOISIN AND GREEN ONIONS

Serve this quick stir-fry with rice.

2 tablespoons orange juice
1 tablespoon cornstarch
1 pound ground lamb
1 tablespoon oriental sesame oil
2 tablespoons minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 tablespoon minced orange peel
1 bunch green onions, chopped
1/4 cup hoisin sauce
Butter lettuce leaves

Combine orange juice and cornstarch in small bowl. SautŽ lamb in heavy large skillet over high heat until cooked through, breaking up with back of spoon, about 5 minutes. Pour lamb with its juices into colander; drain. Heat oil in same skillet over high heat. Add ginger, garlic and orange peel; stir-fry 30 seconds. Add green onions 30 seconds. Add hoisin sauce and lamb to skillet; stir until blended. Add orange juice mixture; stir until thickened, about 1 minute. Spoon into lettuce leaves.

Serves 4. Bon Appetit April 1994

VEGETARIAN SUSHI

4 to 8 lettuce leaves
3 ounces somen (thin Japanese wheat noodles)*

1/2 cup matchstick-size strips carrots
1/2 cup matchstick-size strips green onion
1/2 cup matchstick-size strips red bell pepper (can be left out)
Fresh cilantro leaves

1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon chili paste with garlic*
1 teaspoon sugar

*Thin Japanese wheat noodles and chili paste with garlic are available at Asian markets, specialty foods stores, and in the Asian section of some supermarkets.

Pat lettuce leaves dry. Put water to boil. Add noodles and cook until tender, about 2 minutes. Drain. Refresh under cold water and drain.

Arrange 4 lettuce leaves on work surface. Place additional leaves on each arranged leaf if needed to form 8-inch length. Place 1/4 cup noodles along 1 long side of each leaf forming 1-inch-wide strip. Arrange carrots atop noodles, then green onion, bell pepper and cilantro leaves. Starting from 1 long side, roll leaf over filling. Roll up tightly in jelly roll fashion. Place each roll on piece of plastic wrap and roll up tightly, twisting ends. Refrigerate rolls 1 to 8 hours.

Combine vinegar, soy sauce, chili paste and sugar in bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.)

Remove plastic wrap from rolls. Trim ends. Cut each roll into 6 pieces. Place pieces cut side up on platter. Place sauce in center of rolls and serve.

Makes 24.
Per serving: calories, 20; fat, 0 g; sodium, 56 mg; cholesterol, 0 mg
Bon Appétit

Milanese-Style Chard
from Recipes from a Kitchen Garden by Shepherd and Raboff

1 bunch Swiss Chard
1 Tablespoons olive oil
2 stalks green garlic, chopped
6 scallions, thinly sliced
2 tablespoons chopped fresh parsley
1/4 cup chopped basil
pinch nutmeg
1/4 cup chopped prosciutto or ham
2 Tablespoons Parmesan Cheese
salt and pepper to taste

garnish: toasted pine nuts or walnuts

Trim the chard, discarding tough stems, and coarsely chop.

In a large, deep skillet, heat olive oil, add garlic and scallions and saute until softened and fragrant, 2 to 3 minutes. Add chard, parsley, basil, nutmeg, prosciutto or ham and mix well together. Cover the skillet and cook over medium heat until tender and wilted, 3 to 5 minutes. Mix in Parmesan Cheese and then add salt and pepper to taste. Serve garnished with pine nuts or walnuts.

CHICKEN-PINE NUT DUMPLINGS WITH CHILI-CHILI DIPPING SAUCE

1/2 pound ground chicken
1/2 cup minced drained canned water chestnuts
1/2 cup minced fresh cilantro
1/3 cup finely chopped pine nuts
1/3 cup minced green onions
3 tablespoons dry Sherry
2 tablespoons soy sauce
1 tablespoon minced peeled fresh ginger
1 large egg, beaten to blend
1/2 teaspoon ground black pepper
40 wonton wrappers, trimmed into 3-inch squares

Nonstick vegetable oil spray

 

 

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Week #5 – goat destruction

Week #5

  • Lettuce – delicious salad mix is being left behind, don’t miss out on the salanova while we have it!
  • Spinach – Osborne special dark green leaves
  • Swiss chard – an abundance of greens, if you read the note you will see why
  • Kale – cripsy, in salad, sauteed with bacon, any way you like kale is a mainstay in our diets, enjoy
  • Garlic scapes – these are the flowers of the garlic, pungent and sweet. They are a delicacy to be eaten as you would regular garlic, or on the grill. This may be their last week as we see rust setting in. This is a soil and wind born disease of grasses and is pretty much endemic in the Willamette Valley. Garlic is suseptable and even though we rotate the crop every year from one end of the farm to the other we get it every year. It does not damage the garlic itself but the leaves shrivel and the heads do not reach their potential due to lack of photosynthetic ability.
  • Cilantro or dill or sage – an herb to spice up your life
  • Carrots or beets – there are a few, they could be left to get bigger but with the attach from above (goats) and below (gophers and rust flies) it is better to get them to you where they are safe in your tummies!

Where to start? I awoke today (Friday morning) to check on the three gopher traps I set in greenhouse #1 to stop the bugger from eating the potatoes and carrots that are days away from harvest. Instead of the happy sign of a snapped trap I found total devastation of the greenhouse. It literally looks like a war zone. The peas, the Chinese broccoli, the lettuce wiped out by the goats and sheep during the night. They broke through the chicken wire and ate everything. This is work we have been doing for four months and at least 4 weeks more of vegetables for all of you. The crops were at their peak. The snap peas 1-2 weeks from harvest in full bloom, the Chinese broccoli finally able to produce for everyone, all gone. There are no words to describe how I feel right now, completely defeated. We work from sunup to sun down , sometimes with a headlamp and it can all be eliminated in minutes to hours. This is not due to carelessness or laziness or error, it just sucks.

We are under attack from air, tunnel and above ground. The pests come in all sizes. There are root maggots, aphids, flea beetles, cucumber beetles, cut worms that we battle. There are our own rogue domestic animals from the dogs running in the fields, to the horse, the escaping chickens and the most heinous goats and sheep. No matter how hard we try to grow seeds, carefully transplant them , water and weed them, they are never safe or secure until you have eaten them.

I am not sure what we will do. . .

I am picking up two days later, it is now Mother’s Day 2016. Juve and I tied up the remaining peas in that greenhouse. We caught the blinking gopher (don’t know about his cousins)and we scrounged around for more lettuce. The broccoli is a total wash. We may be done for the season before we even got started. Juve managed to spend 2 full days fencing the goats in their pen and out in the field. They are being sent out for most of the day. If anyone wants to eat a goat they are for sale!

We have pieced together a nice harvest for today, it is full of greens and will be until the peas come on (if ever). The outside crops are coming, but we have a horrible wind today that is drying the ground after a 90 degree day yesterday, not good growing weather. The remainder of the week is hot, so we hope to be able to grow some good veggies. Farming is for the birds, but I guess we’ll keep plugging away.

To the topic of Mother’s Day. We wish all of you a very special day (everyday should be special). Mother’s make life possible, enjoy your mother today, make her feel loved. See you around the farm.

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.

Orzo Pasta Risotto with Forest Mushrooms and Garlic Scapes

Chef Dante Boccuzzi of Aureole-New York, NY
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:

  • 1 onion, small diced
  • 3 Tablespoons olive oil, plus another 3 Tablespoons
  • Salt and pepper
  • 8 ounces chicken stock
  • 1 pound orzo
  • 1 portabello mushroom
  • 3 shiitake mushrooms
  • 3 garlic scapes
  • 2 Tablespoons butter
  • 3 Tablespoons heavy cream
  • 3 Tablespoons truffle butter
  • ½ cup grated Parmesan cheese, plus shavings
  • 3 ounces baby arugula

Method:
In a large pot over low heat, slowly cook the onion in 3 Tablespoons olive oil until it is translucent and tender. Season the onion with salt and pepper. In a separate saucepot bring the stock to a boil and keep hot. Add the orzo pasta to the onions and mix thoroughly. Gradually add the stock to the pasta and cover completely. Cook the pasta at a low simmer and stir carefully to avoid sticking.

In a large sauté pan heat 3 Tablespoons olive oil and sear the mushrooms and garlic scapes until golden brown. Add the butter. Let the butter become golden brown, then strain the mushrooms and scapes and reserve. In a cold bowl, whisk the heavy cream until slightly thick.

Cook the pasta until it is firm to the bite. Finish the pasta with truffle butter, Parmesan cheese, and the baby arugula. Add the heavy cream at the very end before serving. In a large bowl spoon the pasta into the center and place the mushrooms and scapes over the top. Shave a block of Parmesan cheese with a potato peeler to get thin shavings, and use them to garnish the dish.

Braised Chicken with Green Garlic
from Weir Cooking in the City by Joanne Weir

1 large chicken (about 4 pounds)
2 T butter
2 T olive oil
S and P
1 cup water
3-5 stalks green garlic, trimmed and cleaned as you would a leek, and chopped
1 1/4 cups white wine
1 1/2 cups chicken stock

Remove the wings from the chicken and discard. Cut the chicken into 8 pieces, each breast half cut crosswise into 2 pieces, 2 thighs, and 2 drumsticks.

Melt the butter in the olive oil in a large skillet over med-high heat. Working in batches if necessary, add the chicken, season with S and P, and cook until golden brown on one side, 6-8 minutes. Turn the chicken pieces and cook unti lgolden brown on the second side, another 6-8 minutes. Transfer chicken to aplatter; cover with foil, and keep warm. Pour the excess fat from the pan and discard.

Reduce the heat to medium, add the water and garlic, and cook until the garlic is soft and the water has almost evaporated, about 10 minutes. Add more water during cooking if necessary. Puree in a blender on high speed until very smooth; reserve.

Return the chicken to the pan and increase the heat to high. Add the white wine, chicken stock, and garlic paste and bring to a boil. Reduce the heat to low, cover , and simmer until the chicken can be easily skewered, 20-25 minutes. Season with S & P.

Transfer the chicken to a platter and cover with foil. Over high heat, reduce the sauce until slightly thickened. Pour the sauce over the chicken and serve.

Serves 6.

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 Curl Pesto

Use as a dip, pasta sauce, pizza topping (after thinning with more oil) or on bagels. Also delicious in scrambled eggs! Appropriate for breakfast, lunch, and dinner.

Ingredients

  • 1 bunch garlic curls (scapes)
  • 1/4 cup dry roasted peanuts or walnuts or pine nuts
  • 1/4 cup olive oil
  • 1/4 cup parmesan cheese

Preparation

Chop garlic, puree in food processor or blender. Add nuts and puree. Add oil and cheese and puree.

Source: Adapted from Uncommon Fruits and Vegetables—A Common Sense Guide by Elizabeth Schneider

COLLARD GREENS MINIERA
1 1/4 lb collard greens, halved lengthwise and stems and center ribs discarded
3 slices bacon, finely chopped
Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.

Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.

Gourmet
January 2001

Indian Spiced Kale and Chickpeas

 

1 tablespoon extra virgin olive oil                                                        3 cloves garlic, minced

1 11/2 pounds kale, ribs removed, coarsely chopped                           1 cup reduced sodium chicken broth

1 teaspoon ground coriander                                                ½ teaspoon ground cumin

¼ teaspoon garam masala                                                    ¼ teaspoon salt

1 can (15 oz.) chick peas, rinsed

 

Healt oil in a dutch oven over medium heat.  Add garlic and cook, stirring, until fragrant, about 30 seconds.  Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.  Add broth, spices and salt.  Cover and cook for about 8-10 minutes.  Stir in chickpeas; cover and cook unitl chickpeas are heated through, about 1-2 minutes.

 

 

 

HAM AND BLACK-EYED PEA SOUP WITH COLLARD GREENS
1 medium onion
1 garlic clove
a 4-ounce piece cooked ham
2 tablespoons olive oil
1/2 pound collard greens
1 cup chicken broth (8 fluid ounces)
3 cups water
a 16-ounce can black-eyed peas (about 1 1/2 cups)
1 teaspoon cider vinegar
Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.

While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.

Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.

Gourmet
December 1998

 

Kale with Garlic and Bacon

1 slice of bacon chopped (I use pancetta)

1 garlic clove

6 cups (or what you have) chopped kale, washed

1 cup water (I used chicken broth)

 

In al large heavy skillet cook the bacon over the moderate heat, stirring, until it is crisp and transfer it to paper towels to drain.  In te fat remaining in the skillet cook the garlic, stirring, until it is golden, add the kale and the water and simmer the mixture, covered for 10 minutes or until the kale is wilted and tender.  Simmer the mixture, uncovered until most of the liquid is evaporated, add the bacon, salt and pepper to taste.  Serves 2.

 

 

Kale Salad (from Kris Schamp)

 

Flax oil (1/8 C)

Lemon juice (1/8 C)

Soy sauce* (less than 1/8 C)

1 bunch kale

Red onion

Shredded or shaved (with peeler) carrots

¼ C pumpkin seeds

1/8 C sunflower seeds

Sesame seeds

Sprouts (any kind)

Mushrooms (optional)

 

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

 

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

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

 

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

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

Add rest of “dry” ingredients.

 

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

 

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

 

 

Whole-Wheat Penne With Walnut Pesto and Kale

Tuesday, February 27, 2007

Makes 4 to 6 servings

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

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

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

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

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

 

Kale Omelete

By the Armard Family

 

INGREDIENTS

 

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

– Olive oil (2-3 tablespoons)

– One small well-chopped clove of garlic

– 1 teaspoon of salt

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

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

– Fresh black pepper

– 3 eggs

– Finely chopped basil or parsley

 

PROCEDURES

 

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

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

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

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

– Cover for about a minute with a lid

– Fold or whatever you prefer or can do (fritatta Vs. Omelette)

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Week #4

Week #4

  • Spinach
  • Kale
  • Dill or sage
  • Green garlic
  • Lettuce mix
  • Walnuts
  • Chinese broccoli or Bok Choi or radish or turnip (not sure what to do with those delicious turnips and their greens? See recipe below!

The weeds are starting to get really annoying. It is crunch time with those buggers. Our horrid grass plague is really going wild, popping up everywhere. It is not too hard to pull out right now, but that is by hand. With a hoe it is much harder as it can be deep and clumped. Juve is stretched thin with fencing for the goats and sheep, feeding the wide variety of animals we have and weeding, tilling etc. I am planting every chance I get and trying to keep up with seeding and transplanting and weeding when I get a chance.

I spent the last two days in Corvallis with Diego at OSU Mom’s weekend. It was a blast, mainly just being with Diego hanging out and walking a ton (33,600 steps yesterday and > 15,000 today). We hit up the local farmer’s market, I bought tons of plants, wait don’t I sell plants? It was just a great time to be together. I came home late this afternoon and loaded the van for the plant sale at Catlin Gable School tomorrow morning. Polly and I have been planting every week since February and it is so rewarding to see them (our seedlings) so beautiful and ready to go into people’s gardens. I will be at Catlin Gable from 12- 4 tomorrow. Polly will be selling at Ben and Jerry’s on Hawthorne with the Birthing Way Midwifery School from 11- 4.

We start at the Beaverton Farmers Market next Saturday May 7th from 8 – 1:30. Please do come and see me at either location. We have a huge variety of veggie, flower and herb starts available. We have everything from peppers, tomatoes, cucumbers, squash, basil, beans, corn, broccoli and much much more. You can also order directly from us at the farm from the list of starts I sent out earlier last month.

I hope to get the squash and pumpkins seeded this week. I have tons of flowers to get transplanted out into the field as well as the remainder of the onions, the first beans and more cukes. It is a great time of year if only we could work 24 hours a day. I am going to head to bed so I can rise early to get the harvest mostly done prior to heading to Catlin. Enjoy your veggies, peas and carrots are not far off.

Mom’s Rhubarb Coffee Cake

1 cup brown sugar

½ cup soft butter

1 egg

1 teaspoon vanilla extract

2 cups fresh rhubarb cut in 1 inch pieces

2 cups unbleached flour (can use Namaste gluten free flour)

1 teaspoon baking soda (increase by ½ teaspoon if making gluten free)

1 teaspoon cinnamon

½ teaspoon salt

1 cup buttermilk or soy milk (tofu sour cream with soy milk ½ and ½)

Topping:

½ cup soft butter

½ cup brown sugar

½ cup shredded coconut

Preheat the oven to 350 degrees.

  1. In a large bowl, cream the butter and sugar together. Add the egg and vanilla and mix well.
  2. In another bowl, combine ½ cup flour with the rhubarb and mix to coat the fruit with the flour, set aside.
  3. In a separate medium-sized bowl, combine the remaining flour and other dry ingredients. Mix well.
  4. In a small bowl, mix the topping ingredients with a fork or pastry cutter. Set aside.
  5. Add the dry ingredients, alternating the milk to the egg mixture. Mix just until combined. Fold the rhubarb into the batter and pour into a lightly oiled 9 X 13 inch baking pan. Sprinkle the topping over this and bake for 45 minutes or until a wooden skewer comes out of the center clean. Allow to cool slightly before cutting.

 

Spinach Salad with toasted Seeds

½ # spinach

3 cups sliced fresh mushrooms

1 cup toasted pumpkin seeds

½ toasted sunflower seeds

¼ cup toasted sesame seeds

1 cup thinly sliced red pepper

Dressing:

¾ cup extra virgin olive oil

¼ cup white wine vinegar

1 tablespoon honey

2 teaspoons of crushed garlic

2 teaspoons prepared Dijon mustard

1 teaspoon mayonnaise

Salt and pepper to taste

  1. Mix all the dressing ingredients together in a blender or with a whisk
  2. In a bowl toss the fresh spinach with the mushrooms and bell pepper and toasted seeds. Dress and serve immediately garnish with sliced red pepper.

 

 

MORROCAN TURNIP AND CHICKEN STEW

 

 

2 cups cooked chickpeas

2 small (2 1/2 lb) chickens

3 Tb butter

1 Tb oil

2 onions

5 cups chicken stock

1/2 tsp white pepper

1/4 tsp ground ginger

1/8 tsp powdered saffron

1/2 tsp turmeric

1 lb small turnips

2 cups chopped turnip leaves and stems

1/4 cup lemon juice

salt and freshly ground pepper

 

 

 

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

Lemon –Lentil Soup

3 tablespoons olive oil or safflower oil

2 cups diced onions

2 tablespoons crushed garlic

1 ½ cups freshly diced carrots

1 cup diced potatoes

2 bay leaves

1 cup diced celery

1 cup dry red lentils (I would use the small French green lentils)

5 cups water or stock

¼ cup lemon juice

2 tablespoons fresh dill

4 cups packed fresh greens (spinach, kale or chard)

  1. In a soup pot sauté the onions, garlic, carrots, and potatoes with the bay leaves in oil, just until the potatoes begin to soften about 15 minutes
  2. Rinse and check the lentils for stones.
  3. Add the celery and lentils to the soup pot and continue to sauté for about 5 minutes. Add the water or stock and reduce the heat to medium, Cover and simmer until the lentils and the vegetables are tender approximately 15 minutes.
  4. Just before serving, remove from the heat and stir in the lemon juice, chopped dill and greens. Stir until the greens have wilted. Season with salt and pepper to taste. Serve immediately.

 

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Week #3

Week #3

  • Salad Mix – enjoy this tender salad mix of buttery lettuce. Wash her well as tiny slugs like to hide between the leaves
  • Shallots – use as you would onions, or if you find them building up week to week, peel them and cut them in half and roast them with a drizzle of olive oil and salt and pepper at 350 degrees for 45-60 minutes and they become like caramel!
  • Spinach – the intimidating large leaves cook down to a manageable size. Enjoy spinach simple steamed, sautéed or in soup (check out the recipe below.
  • Baby beets or chard – eat the beet greens as you would chard, steam, sauté or braise, see recipe below
  • Kale – there are so many ways to enjoy this healthy green
  • Chinese broccoli or bok choi
  • Cauliflower – the last until June, so enjoy!

How appropriate that on this week of Passover and the recounting of the 10 plagues we find a new (old but forgotten) plague. The Chinese broccoli is just getting started and we have been noting some dying plants. We were thinking that a nasty gopher was munching it from below until I pulled out a plant and found a tiny cluster of root maggots completely demolishing the base of each dying plant. Ugh! How to treat a plague that is below ground? It is mainly in one bed of broccoli and one greenhouse but a very disturbing finding. Story to be continued.

On the sunny side, our peas are in full bloom in the greenhouse and we have two beds in the field that have enjoyed the reprieve from the hot weather and have taken off with the rain. We should have sugar snaps in the next few weeks. We continue to prep and plant as our spring crops take off our summer crops are getting ready to be planted after the cold nights predicted this week. We will seed winter squash this week and plan to get it in to the nicely made beds by mid May.

The greenhouse tomatoes are starting to green up (get established). We planted hot peppers in the hoop house as well as basil. The sweet peppers should get planted as soon as they are sized up so they can withstand pest pressure. I dared to put in a bed of cucumbers in the greenhouse, this might be foolish, but it might pay off with early cukes. We will have to see, farming is like gambling, sometimes you win and sometimes you loose. My strategy is to keep on planting and try to beat the plagues!

We have some veggies starts we will put out today. If you want specific items please do fill out the form I sent last week and I will gather them for you for pick up in May. I can seed special items for you but I need some lead time. I am off to harvest now, see you around the farm.

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

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

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

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

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

 

White House No-Cream Creamed Spinach

Published May 25, 2010

Makes 6 servings

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

Ingredients

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

Instructions

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

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

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

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

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

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

Adapted from White House Executive Chef Cristeta Comerford

 

 

 

Spinach and Lentils

The Asian Cook Book

 

Serves 4

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

5 cups water                                                                                        ½ teaspoon ground turmeric

1 teaspoon ground coriander                                                          1 tsp ground cumin

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

4 scallions

To garnish:

3 tbsp vegetable oil or peanut oil

1tsp mustard seeds

2 fresh chilies, split length wise

½ inch piece fresh gingerroot, very finely chopped

 

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

 

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

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

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

 

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

Kale Omelete

By the Armard Family

 

INGREDIENTS

 

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

– Olive oil (2-3 tablespoons)

– One small well-chopped clove of garlic

– 1 teaspoon of salt

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

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

– Fresh black pepper

– 3 eggs

– Finely chopped basil or parsley

 

PROCEDURES

 

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

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

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

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

– Cover for about a minute with a lid

– Fold or whatever you prefer or can do (fritatta Vs. Omelette)

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

STIR-FRIED CHINESE BROCCOLI
3 tablespoons vegetable oil
4 garlic cloves, smashed
2 lb Chinese broccoli (sometimes known as Chinese kale), ends of stems trimmed and broccoli cut into 1-inch pieces
1/2 cup Thai chicken stock or canned chicken broth
2 tablespoons Thai yellow bean sauce
2 tablespoons oyster sauce
2 teaspoons sugar

Special equipment: a large (6-qt) wok
Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic until pale golden, 10 to 15 seconds. Add broccoli and stock and stir-fry 2 minutes. Add bean sauce, oyster sauce, and sugar and stir-fry until broccoli is crisp-tender, 4 to 5 minutes.

Cooks’ note:
Broccoli can be trimmed and cut 6 hours ahead and chilled in a sealed plastic bag.

Gourmet
May 2004

Roasted Beets and Braised Beet tops with Canellini Beans(serves 4)

 

2 bunches medium beets with tops

1 medium red onion, cut into thin (1/4 – inch) wedges

water

3 T extra virgin olive oil

2 T red wine vinegar

1 t dried oregano or 2 t fresh oregano leaves, minced

½ t Kosher salt

½ t minced garlic

Freshly ground pepper

1  15 ounce can cannellini beans, drained and rinced

 

Preheat the oven to 400 degrees.

Cut grenn tops from beets, leaving about ½ inch of stem attached.  Set greens aside to be used fro Braising Beet tops.

 

Wash beets and dry.  Wrap each bet tightly in a square of foil and rasp until tender when pierced with a skewer, about 1 hour or more, depending on size.  Cool, unwrap foil and rub off outside skin.  Trim and discard stems and ends, and cut beets into ½ inch wedges.  Set aside separately until ready to serve.  Strain any juices left in foil into a small bowl and reserve.

Place onion wedges in a small bowl and cover with cold water.  Add a handful of ice cubes and let stand until ready to use. To make Braised Beet Tops, wash beet tops in several changes of water, trim stems and coarsely chop leaves into 2 inch pieces.  There should be about 8 cups, or 1 pound, lightly packed.  Heat 2 cups water to boiling in a large, broad saucepan.  Stir in beet greens and cook until wilted and tender, 8 to 10 minutes.  Drain well, cool and then press lightly on greens with back of spoon to remove excess moisture.

In a large bowl, whisk together olive oil, vinegar, reserved beet juices, oregano, garlic, and salt and pepper to taste until well blended.  Measure out 1 Tablespoon and add it to the beet wedges.  Toss to combine.

Remove ice cubes and drain water from onion.  Add onion to dressing along with cooked beet greens and beans.  Toss gently to blend.  Spoon into a serving bowl and arrange beet wedges around edges and on top.  Serve warm or at room temperature.

Roasted Beets and Braised Beet tops with Canellini Beans(serves 4)

 

2 bunches medium beets with tops

1 medium red onion, cut into thin (1/4 – inch) wedges

water

3 T extra virgin olive oil

2 T red wine vinegar

1 t dried oregano or 2 t fresh oregano leaves, minced

½ t Kosher salt

½ t minced garlic

Freshly ground pepper

1  15 ounce can cannellini beans, drained and rinced

 

Preheat the oven to 400 degrees.

Cut grenn tops from beets, leaving about ½ inch of stem attached.  Set greens aside to be used fro Braising Beet tops.

 

Wash beets and dry.  Wrap each bet tightly in a square of foil and raso until tender when pierced with a skewer, about 1 hour or more, depending on size.  Cool, unwrat foil and rub off outside skin.  Trim and discard stems and ends, and cut beets into ½ inch wedges.  Set aside separately until ready to serve.  Strain any juices left in foil into a small bowl and reserve.

Place onion wedges in a small bowl and cover with cold water.  Add a handful of ice cubes and let stand until ready to use.To make Braised Beet Tops, wash beet tops in serveral changes of water, trim stems and coarsely chop leaves into 2 inch pieces.  Ther should be about 8 cups, or 1 pound, lightly packed.  Heat 2 cups water to boilingin a large, broad saucepan.  Stir in beet greens and cook until wilted and tender, 8 to 10 minutes.  Drain well, cool and then press lightly on greens with back of spoon to remove excess moisture.

In a large bowl, whisk together olive oil, vinegar, reserved beet juices, oregano, garlic, and salt and pepper to taste until well blended.  Measure out 1 Tablespoon and add it to the beet wedges.  Toss to combine.

Remove ice cubes and drain water from onion.  Add onion to dresing along with cooked beet greens and beans.  Toss gently to blend.  Spoon into a serving bowl and arrange beet wedges around edges and on top.  Serve warm or at room tempurature.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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