Week #4
- • CARROTS: taste the sweetness of “Mokum” carrots. They were planted in early February
- • Turnips: make sure to eat these spring treats, raw or in the Moroccan Chicken recipe
- • Arugula
- • Lettuce: “Skypos” and “Sylvesta” are some of our favorite butter lettuces
- • Spinach: “Emu” sports those enormous crisp leaves
- • Kale or Chard
- • Chinese broccoli: eat the whole stem, leaves and delicious flower on top, see easy stir fry below
- • Purple Sprouting broccoli: Enjoy the end of this spring favorite
- • Dill or cilantro
It has been a busy week on the farm. We have had 4 swarms of bees take off from the established hives. I saw three of them take to the air. Quite an amazing site to see 20,000 bees swirling about in the air, the buzzing is deafening. Their owner, Lynn managed to catch one. Then another 2 got off the property too quick. Inge and kids with a tutorial from Lynn got the fourth swam on the second try to settle into the trap box. I was busy trying to shoot a video, but nervous to get too close. It seems early in the season to have the bees get too crowded in their hives, maybe it was all those kale flowers they dined on.
Juvencio made quick order of the remaining winter vegetables by mowing them down. We have almost the entire field garden planted. The heat has made us rush to get water on the seedlings much earlier than in past seasons. It seems a never ending cycle of tilling, planting, watering, weeding, and it is only the beginning of our season.
We managed to finish transplanting the 4 beds of onions and shallots. We have many varieties from Walla Walla sweet onions to Redwing and Copra storage onions. We have 4 varieties of shallots, known for their pungent flavor and long storage capacity. We planted 200 cherry tomatoes yesterday. I can hear many of you sighing in relief or is that dismay? Those small flavorful summer treats sure are a pain to train, prune, trellis and harvest.
“Buela” Diego’s grand champion dwarf Nigerian goat delivered twins yesterday. It was a very long labor. I actually had to leave in the middle of the labor and left Juvencio as the doula and labor sitter. We got back 2 hours later just in time to see the first twin coming in a very yellow stained sack. This signaled meconium, the baby had been stressed. Kids are supposed to present with the two front feet first and the head resting on those two feet. Buela’s kid was presenting head first, no feet. Luna ordered me to help the baby out, so I broke the water and applied gentle traction on the head. The baby was gasping for air and finally I was able to hook the front leg under my finger and deliver the foot and leg and the body followed. The baby was not breathing but with vigorous drying he gasped and Buela began calling and licking him. We were so relieved! The second twin slipped out effortlessly about 7 minutes later. I have a video, if I ever learn how to post video on the website.
Plant sales begin this weekend. Polly, my business partner from Pumpkin Ridge Gardens spent yesterday at the Birthing Way plant sale on Hawthorne at Ben and Jerry’s. She continues today. I head off to Catlin Gable School for the Spring Festival after I harvest your vegetables. That sale goes on from 12 -4 today. The Beaverton Farmers Market opens next weekend, Saturdays (8:00 am to 1:00 pm) and continues through October. Please come and see me there, we sell vegetable starts of all varieties for your home garden. I also sell vegetable starts here on the farm. The order sheet was sent out last week and this week. Turn it in while supplies last.
Well, it is going to be 85 degrees today, so I will join Juvencio in the greenhouse to harvest before it gets too hot. Enjoy your week.
Chinese Broccoli with Oyster Sauce
Chinese Cuisine, Huang Su-Hue
12 stalks Chinese broccoli (5-inch lengths)
2 T oyster sauce
1 T corn oil
Bring ½ pot of water to a boil; add a dash of salt. Place the Chinese broccoli in the water and cook for 2 minutes. Remove and drain. Place on a serving platter and sprinkle with oyster sauce and oil. Serve.
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
Heat 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 until 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 the 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 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