- lettuce
- chervil
- kale
- leeks
- shallots
- arugula or mizuna or mustard
- purple sprouting broccoli
- radishes
- winter squash (delicata)
- spinach
We are excited to be back for our 13th season at “La Finquita del Buho” CSA. Farming is such a gamble and at no time do we feelthat more than as we open our season in April. We rely on crops we planted aslong ago as last April to get us off to a good start now. We give shallots thatwe seeded in February of 2011, transplanted in May and harvested in September.We kept these precious aliums from freezing all winter long and now give them
to you packed with strong onion family flavor. The leeks have also been in the
ground since last spring and fall and are harvested this week for you all to
enjoy.
The kale, sprouting broccoli and spinach has survived the
winter. They provided for our family all the while and now we’ll get a few
weeks harvest for you all before we pull them out in favor of winter planted
juniors that got into the ground in our hoop houses in late February. The
arugula, mizuna and mustard and radishes were planted out in February and are
ready for harvest now. As you can see it is a fine balance in early spring to
get fresh vegetables onto your tables.
The winter was good to us but the spring has been extremely
wet and late. We finally got to plant our brassicas (cabbage, broccoli,
kohlrabi and kale) and some lettuce outside. We were so lucky to have help on
hand, Dee, Dan and Charles helped us power through 8 beds in an afternoon. Up
until last weekend every spot outside was too wet to till. By Monday morning it
was again too wet to till any more. We have had 3 inches more rain than the
yearly average already and the “rain year” ends September 30.
Fortunately we have the hoop houses to pull us through the
spring and early summer. We have the fourth hoop house still uncovered as the
whole construction is more complicated than appears. We hope to through up the
plastic so the ground underneath can dry. This is the hoop house we are
dedicating to our tomatoes and peppers.
Tomorrow is our season opening potluck from 3 – 6 pm. The
weather is supposed to cooperate and be sunny and warm. We will fire up the pizza oven and have farmtours (hopefully if Juve and I can get away from the pizza making). We will
also offer a short orientation to the 2012 season and answer questions from our
new and returning members. We will have square dancing from about 4:30 – 6:00.
We hope you can join us. We ask that each family bring: 1) a pizza topping (we
do the dough and sauce and most of the cheese), 2) a dish to pass 3) plates,
cups and utensils for your family (in an effort to decrease waste we are not
generally providing paper products.
We will offer vegetable starts again to our customers if you
want to plant some of your own veggies. They will be ready towards the
beginning of May. We will offer a wide variety of greens, lettuce, cucumbers,
tomatoes, peppers and more. All are sustainably grown here at La Finquita. We
use organic potting soil and organic seeds when the varieties are available. It
is still very early to get crops out in the garden but as the temperature warms
we will be ready to help you plan your garden.
We should have plenty of delicious meat available this
season. Our piglets look more like half grown pigs already and they are just 4
months old. Our lambs are all jumping about and growing on pasture grass. We
will have 1-2 steers to be butchered in the fall. In the next few weeks we will
begin taking deposits for the meat. It is best to review the section on our
website: “extras” and look under the tab “grass-fed meat”.
Each week we will provide recipes to go with the vegetables
we provide in the share, you can always find more on our website under “recipes”
tab. Other favorite sites also have recipes. We try and provide both simple and
complex recipes, if it says “family favorite” know it is something we use all
the time and love. We love to get your favorite recipes as well, so send them
on via our email and we will post them on the website.
Baked Crispy Kale
Servings: 4 as snack Prep Time: 5 Cook
Time: 20
The biggest secret to getting the kale super-crisp is to dry them in a salad
spinner. If there is moisture on the leaves, the kale will steam, not crisp.
Also, do not salt the kale until after they have come out of the oven. If you
salt beforehand, the salt will just cause the kale to release moisture…thus
steaming instead of crisping. I’ve also found that the convection setting on my
oven works really well too – I set the convection on 325F and bake for about
10-15 minutes. Have fun with this recipe, I sometimes mix the salt with Cajun
or Creole seasoning.
Ingredients:
4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed
(about 1/3 pound)
1-2 tablespoons olive oil
sea salt or kosher salt
(I like to grate parmesan cheese
over them before baking)
Directions:
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Place the kale leaves into a salad spinner and spin all of the water out of
the kale. Dump the water and repeat one or two times more just to make sure
that the kale is extra dizzy and dry. Use a towel to blot any extra water on
the leaves. Place the kale on the baking sheet.
3. Drizzle olive oil over the kale leaves and use your hands to toss and coat
the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a
peek at the 12 minute mark – the timing all depends on how much olive oil you
use. Just use a spatula or tongs to touch the leaves, if they are paper-thin
crackly, the kale is done. If the leaves are still a bit soft, leave them in
for another 2 minutes. Do not let the leaves turn brown (they’ll be burnt and
bitter) Remove from oven, sprinkle with salt and serve.
Arugula
Pesto with Herbed Ricotta Gnocchi
Pesto
2 cloves garlic, peeled and pressed
1/4 cup pine nuts, toasted
1 1/2 cups arugula leaves, well rinsed and towel-dried
1 1/2 packed cups fresh spinach leaves, well rinsed and towel-dried
1/4 cup freshly grated Parmesan cheese
1/2 cup olive oil
Salt and freshly ground pepper, to taste
Gnocchi
1 cup semolina flour
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh chervil
1 tablespoon finely chopped fresh fennel leaves
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground pepper
1 pound whole-milk ricotta cheese, drained
Olive oil, for tossing gnocchi
12 lemon gem marigolds
1. Make the pesto: With the motor running, drop the garlic through the feed
tube of a food processor to mince. Add the pine nuts, arugula, spinach, and
Parmesan and pulse until the greens are finely chopped. With the motor running,
gradually add the oil to make a thick paste. Season with salt and pepper.
Transfer to a small bowl and cover tightly with plastic wrap. (The pesto can be
made up to 2 hours ahead and kept at room temperature.)
2. Make the gnocchi: Place the semolina, chives, sage, chervil, fennel, salt,
nutmeg, and pepper in the bowl of a food processor and pulse to combine.
Transfer to a medium bowl and, with your hands, blend in the ricotta. Flour
your hands and knead the dough in the bowl until all the ingredients cling
together. The dough will be sticky, but do not add more flour or the gnocchi
will be heavy.
3. Line a baking sheet with waxed paper and dust with flour. Place about 1/3
cup of dough at a time on a lightly floured work surface and roll it underneath
your palms to make a 1/2-inch-thick rope. Cut the rope into 3/4-inch-long
pieces. Using the tines of a fork, press an indentation into each piece and
place the gnocchi on the baking sheet. Repeat until all the dough is used.
4. Bring a large pot of lightly salted water to a boil. Add the gnocchi and cook
until they rise to the surface. Boil for 30 seconds, until the gnocchi are set
but tender. Drain well. (The gnocchi can be made up to 4 hours ahead, rinsed
under cold water and drained well.) Toss the gnocchi with olive oil and store
at room temperature. To reheat, cook in a large nonstick skillet over low heat,
or drop into boiling water to warm. Toss the hot gnocchi with the pesto,
garnish with marigolds, and serve immediately.
The Complete Kitchen Garden
Text copyright © 2011 Ellen Ecker Ogden
Asparagus, Green Onion, Cucumber, and Herb
Salad
Dressing:
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Salad:
3 pounds medium asparagus, trimmed
4 cups thinly sliced green onions
3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh tarragon
For dressing:
Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
DO AHEAD: Can be made 1 day
ahead. Cover and refrigerate. Bring to room temperature and rewhisk
beforeusing.
For salad:
Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook
asparagus in large pot of boiling salted water until crisp-tender, about 3
minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of
salted ice water to cool. Place green onions in another large bowl; pour hot
reserved asparagus cooking liquid over onions and let stand until cool, about
30 minutes. Drain asparagus and green onions well. Transfer onions to clean
kitchen towel and squeeze dry. DO AHEAD: Asparagus
and onions can be made 1 day ahead. Wrap separately in several layers of paper
towels, then enclose in resealable plastic bags and refrigerate.
Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss
to coat. Season with salt and pepper.
Arrange asparagus on platter. Spoon cucumber mixture over and serve.
Ingredient tip:
Chervil is an aromatic herb that’s related to parsley. It has lacy, fern-like
leaves and a mild anise flavor. Look for fresh chervil with the rest of the
fresh herbs in the produce section. If you can’t find individually packaged
chervil, it is often one of the fresh herbs included in the packaged
“seafood mix.”
Bon Appétit
March 2008
Scott Peacock
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
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
Sausage-Leek Soup
serves 6
1/2 pound smoked sausage
1/4 olive oil or butter
3 cups cleaned, chopped leeks
3 tablespoons chopped herbal celery or parsley
4 cups chicken or vegetable broth
1 cup milk or half and half
1/2 cup grated parmesan cheese
S & P to taste
Slice or cut the sausage
into thin slices. Heat oil in a large saucepan on medium heat. Add the sausage,
heat and stir for 3-4 minutes add the chopped leeks, heat and stir for 5
minutes. Add the celery/parsley, stir add the chicken broth bring to a boil,
reduce heat, and simmer for 20-30 minutes. Remove from heat and puree with a
hand blender or in a food processor. Return to the pot and place over a low
flame; stir in milk and gradually stir in the grated cheese. Season to taste
with S & P and serve hot.