Veggie Feast (CSA) August 28, 2019

Notes from the Farm

We planted the last of the lettuce, Napa cabbage, pak choi and fennel seedlings on Sunday.  We also seeded a few more radishes and spinach for the fall season.  Now we wait and see what the weather does.  Planting the last of the veggies is always bittersweet.  It means summer is coming to an end, but it is also one less thing to keep track of!  We are consumed with harvest, this is the most abundant time of year for the farm.

The sow Lashes had piglets a few weeks ago and they are starting to run around.  They live north of our driveway, so please be careful when you drive in.

This Week’s Veggie Feast

 

August 28, 2019 Veggie Feast

Sweet Corn, Rainbow Carrots, Tomato Mix, Salad Mix, Yellow Beans, Cucumber, Swiss Chard/Kale Bundle

New This Week

Sweet corn

Good news:  the red-winged blackbirds have not found the corn yet!  In your share this week is Trinity sweet corn.  It is a bi-colored, early season, flavorful variety. Due to the cool weather the ears are shorter and smaller, but the taste is superb.

Rainbow carrots

Each year we try some new varieties.  This year I wanted to grow Rainbow Carrots.  When Leon brought them to the washing station someone dubbed them anemic carrots because of their pale color.  We were a little disappointed that there were no purples or reds.  They germinated well, and are sizable but I would not have named them Rainbow.  Maybe Yellow Wave or something less deceiving.  We all agree that they taste fine, but not as good as the other varieties we grow.  Rainbow also led us into a brief discussion about the history of carrot pigmentation.  The World Carrot Museum goes into detail about this and probably everything else you want to know about a carrot.

Cherry tomatoes

We also planted some new varieties of tomatoes this year.  Unfortunately, the soil where we planted them is too rich with compost.  This means the stems and the leaves grow crazy wild, while the fruits are actually smaller and oddly enough, pointed.  It hasn’t seemed to affect the flavor and we pleased with the new varieties in that regard.  In your share you will get a mix of some early slicers and cherry tomatoes.

Veggie Feast (CSA) August 21, 2019

This Week’s Veggie Feast

Veggie Feast August 21, 2019

Dillweed, Romanesco, Red Onion, Green Bell Pepper, Assorted String Beans, Purple Potatoes, Cucumbers, Yellow Summer Squash, Cauliflower

New This Week

Dill weed

Although native to parts of western Asia, dill weed is usually associated with Russian and European cuisine where it is paired with fish (gravlax), pickles, yogurt, sour cream, and potatoes.  This herb doesn’t store super well, so best to use it within a few days or dry it for future use.

Romanesco

Romanesco is a member of the brassica family, along with broccoli and cauliflower.  These too are immature flower buds, arranged in a spiral, or Fibonacci sequence.  Probably one of the more visually striking vegetables out there, and pretty good to eat too.  Prepare as you would cauliflower.

Red onions

Red onions have a bit more bite than the sweet whites that you’ve been getting in your shares.  Although red onions are a great storage vegetable when we harvest them this early in the season they are best eaten fresh.

Bell Peppers

Slice em, dice em, roast, em, stuff them.  First peppers of the season.

Dragon Tongue Beans

Yellow Beans

Green Beans

An assortment of string beans.  Enjoy!

Purple Potatoes

Recipes

Gjelina’s Pan-Roasted Romanesco with Golden Raisins, Tahini, and Sumac

Ingredients

Dressing

  • 2 tablespoons (43 grams) tahini
  • 1 1/2 tablespoons fresh lemon juice, plus more to taste (about 1 lemon)
  • 1 small garlic clove, minced
  • 1 tablespoon cold filtered water, plus more for thinning
  • 1 tablespoon quality extra-virgin olive oil, plus more for cooking
  • Flake-style salt
  • Freshly ground black pepper

Pan-roasted Romanesco

  • 1 medium head of Romanesco, trimmed and cut into 1-inch florets
  • 1/4 cup golden raisins
  • 1 tablespoon Homemade Vegetable Stock or filtered water
  • 1 1/2 teaspoons ground sumac
  • Maldon sea salt
  • High-quality olive oil for drizzling

Preparation

Dressing

  • In a small/medium bowl, whisk together the tahini, 1 tablespoon of cold filtered water, 1 1/2 tablespoons of lemon juice, and minced garlic.
  • While whisking constantly, slowly drizzle 1 tablespoon of olive into the tahini mixture.
  • With lemon juice and/or water (chef’s discretion based on taste preferences, I usually use a 50/50 blend) adjust the thickness of the dressing. The sauce should be thick but not so thick that it can’t be drizzled. Season with flake-style salt and freshly ground pepper to taste.

Pan-roasted Romanesco

  • Add a couple tablespoons of olive oil to the frying pan (enough to cover the bottom) and heat over medium-high.
  • When the oil is hot and shimmering (but not smoking), add the Romanesco in a single layer with the cut side down. Let the florets cook undisturbed for a few minutes until they start to develop a deep golden color. Toss the Romanesco and continue to cook until almost tender. Note: The Romanesco should be just shy of tender before you add the raisins. I added the raisins too soon the first time I made this dish and ended up picking them out of the pan so that the Romanesco could finish cooking.
  • Lower the heat to medium, add the raisins, a pinch of flake-style salt, and freshly ground pepper, then cook for 2 minutes so that the raisins can soften.
  • Raise the heat to medium-high, add the homemade vegetable stock or water to the pan, and allow everything to steam for about 1-2 minutes. The stock will evaporate quickly.
  • Transfer the Romanesco to a serving plate or bowl.
  • To serve, drizzle with the tahini dressing, sprinkle the sumac, then finish with sea salt to taste.
  • Finally, drizzle some highly quality olive oil over the top.
  • The Romanesco is great warm, room temperature, and even the cold leftovers are wonderful as a snack.

Source: Chic Eats

Veggie Feast (CSA) August 14, 2019

Notes from the Farm

Zucchini Plant

This week’s three recipes have one ingredient in common:  zucchini.  The zucchini plant starts out with one tiny seed and in a couple of months can grow to an impressive size and produces a lot of fruits (technically it is a fruit because it has a seed).  What to do with all of this produce?  Here are three recipe ideas below, ranging from a simple sautee (6 ingredients if you count the salt and pepper) to a beautiful zucchini galette (way more than 6 ingredients).  If none of these recipes look interesting The Smitten Kitchen blog has a load more ideas.  Have fun!

This Week’s Veggie Feast

Cucumbers, Green Beans, Basil, Sweet Onions, Carrots, Broccoli, Garlic, Zucchini and Yellow Squash

New This Week

Cucumber

Cucumbers are very refreshing on a hot summer day. As they sit, slicing cukes tend to soften, so they are best eaten fresh. Sliced thin, cucumbers are a treat on any sandwich or salad, served on a veggie platter or just eaten fresh with a sprinkling of salt. For a twist on a refreshing summer drink, add very thin slices of cucumber to sparkling water or as a garnish to gin and tonics.

Green Beans

Store unwashed fresh beans pods in a plastic bag kept in the refrigerator crisper. Whole beans stored this way should keep for about seven days. Just prior to using the green beans, wash them under running water. Remove both ends of the beans by either snapping them off or cutting them with a knife. Green beans are a classic ingredient in Salad Nicoise, a French cold salad dish that combines steamed green beans with tuna fish and potatoes. Sautéd green beans are great with shiitake mushrooms. Or prepare the perennial favorite, green beans almondine, by sprinkling slivered almonds on healthy sautéed beans.

 

Basil

Fresh basil is very sensitive so if you have cold spots in your refrigerator, avoid those areas since the basil will turn brown quickly. Keep it well wrapped in the vegetable bin of your fridge. It will also brown if crushed by heavier vegetables, so put it on top of your veggie bin.

Recipes

Quick Zucchini Sautee

Ingredients

  • 1 to 2 tablespoons olive oil
  • 2 tablespoons thinly sliced almonds
  • 1 medium or 2 small zucchinis, cut into 1/8-inch matchsticks
  • Salt and freshly ground pepper
  • Peelings of pecorino romano or parmesan cheese, to taste (optional)

Instructions

Heat a large skillet over medium-high and add enough oil to coat the pan well. Heat the oil until hot but not smoking, then add the almonds to the pan. Cook them, stirring, until the almonds are golden-brown, approximately a minute or two. Don’t skimp on this step; they provide a depth of flavor that carries the whole dish. Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it so it begins to soften. Season well with salt and pepper, slide onto a plate, top with cheese (if using) and immediately dig in.

Source:  Smitten Kitchen

Hummus with Summer Squash (or Zucchini) and Lamb

Ingredients

Hummus

  • 2 15.5-oz. cans chickpeas, rinsed
  • 1 garlic clove, coarsely chopped
  • ½ cup tahini
  • 3 Tbsp. fresh lemon juice
  • 1¼ tsp. kosher salt

Lamb and Assembly

  • 2 tsp. kosher salt
  • 1½ tsp. ground coriander
  • 1½ tsp. ground cumin
  • ¼ tsp. crushed red pepper flakes (optional)
  • 2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
  • 1 lb. ground lamb or beef
  • 3 garlic cloves, thinly sliced, divided
  • 1 lb. summer squash and/or zucchini, cut into ¾” pieces
  • ¼ cup chopped parsley or cilantro

Instructions

  • Mix together salt, coriander, cumin, and red pepper flakes (if using) in a small bowl. Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb and press into a large 1¼”-thick patty; sprinkle with half of spice mixture and half of garlic. Cook, without moving, until browned and crisp, about 5 minutes. Turn over in pieces and cook until other side is browned and crisp, about 3 minutes. Continue to cook, breaking up and stirring, until cooked through, about 2 minutes longer. Using a slotted spoon, scoop lamb over hummus.

  • Pour out and discard fat and wipe out skillet. Heat 1 Tbsp. oil over high. Cook squash in a single layer, undisturbed, until browned, about 4 minutes. Sprinkle with remaining spice mixture and garlic and cook, stirring, until squash is coated and cooked through, about 3 minutes. Spoon squash over lamb. Drizzle with more oil and top with herbs. Serve with pita.

    Source:  Bon Appetit

Zuchinni and Ricotta Galette

Serves 6

Ingredients

For the pastry:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

Filling:
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoon slivered basil leaves

Glaze:
1 egg yolk beaten with 1 teaspoon water

Instructions

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Source: Smitten Kitchen

Veggie Feast (CSA) August 7, 2019

Notes from the Farm

Cauliflower

This is the week we have been waiting for, when we can start putting more substantial vegetables into your bags/boxes.  The star of the field this week is the bright cauliflower.  We grow two varieties, the golden Flame, and purple Graffiti.  Some say there is a slight difference in taste, and I suppose for the cauliflower aficinados this may be so.  Either way it is a feast for the eyes!  We transplanted the cauliflower, brocolli, and cabbage to the field in April.  Due to an unexpected drop in temperature we had to dig it up three days later and nurse it in the greenhouse for two weeks.  We lost several cabbage transplants, the broccoli bolted and the cauliflower took it’s sweet time.  In fact we couldn’t tell if the plants were going to produce anything until a couple of weeks ago.  But here they are in all of their colorful glory.

This Week’s Veggie Feast

Veggie Feast August 7, 2019

Carrots, Romaine, Cauliflower, Yukon Gold Potatoes, Arugula, Sweet Onions, Parsley

New This Week

Carrots

The perfect size for eating raw!  They store well in the fridge, take the tops off first.

Flame Cauliflower

Part of the cabbage family, cauliflower is composed of bunches of florets on clusters of stalks. In Mark Twain’s words, “cauliflower is nothing but cabbage with a college education.” When fresh, cauliflower has a sweet, delicate flavor that pairs well with butter, olive oil, garlic, curry, parsley, saffron, cheddar, parmesan, blue cheese, and sun dried tomatoes. Tender, fresh cauliflower can be served raw or blanched with dips and seasoned salts. Cauliflower makes a great addition to many pasta dishes, soups, stews, and curries. Stored in a perforated bag in the vegetable crisper of your refrigerator, cauliflower should last for several days.  See recipes below for some fresh ideas.

Recipes

Cauliflower Salad

Purple Cauliflower Salad (Sicilian Style!) with olives, grains, capers, parlsely scallions and pickled onions. This vegan healthy salad is easy to make and keeps for several days, perfect for meal prep! | #cauliflowersalad #vegansalad #roastedcauliflowersalad #purplecauliflower

Ingredients

  • 1 head cauliflower
  • olive oil to coat
  • 1/2 teaspoon salt
  • zest of one lemon
  • —–
  • 2 cups cooked grain- black rice, quinoa, freekah, farro, etc….
  • 2 scallions, sliced
  • 1/2 cup sliced kalamata olives
  • 2 tablespoons capers
  • 1/2 cup Italian parsley, chopped

Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Optional Garnishes: Pickled onions, marcona almonds, chili flakes, shaved pecorino

Instructions

Preheat oven to 425F

Set grains to cook on the stove. Cook and cool to room temp.

Cut cauliflower into bite-sized florets, lightly toss in olive oil, salt and lemon zest. Spread out on a parchment-lined baking sheet. Roast 25 minutes, or until fork-tender, turning halfway through. Let cool.

Make the dressing, whisking all in a bowl.

Cauliflower Rice

How to make cauliflower rice! A healthy, low-carb alternative to rice, that is easy to make and tastes amazing! #cauliflowerrice #howtomakecauliflowerrice #cauliflower #lowcarb #keto #rice #ricedcauliflower #vegan #eatclean #cleaneatingrecipes

Ingredients

  1. 1 head cauliflower
  2. 1 tablespoon olive oil
  3. 2–3 garlic cloves ( optional, or sub 1–2 teaspoons granulated garlic powder)
  4. 1 shallot, finely chopped ( optional)
  5. pinch salt and pepper
  6. zest from one small lemon
  7. ⅛  cup fresh chopped parsley (or sub other herbs)

Instructions

Trim the leaves and stem off  the cauliflower and cut into smaller pieces. (If using a box grater, cut into quarters and see notes)

Working in 2 batches, place 1/2 the cauliflower pieces into a food processor and pulse until it is uniformly and coursely ground. Place in a large bowl, lined with paper towels. Repeat with the second half.

Pat the top with paper towels, squeezing out any excess water.

To cook, either roast or saute.

To roast, preheat oven to 425 F. Remove the paper towels and place the cauliflower on a parchment lined sheet pan. Drizzle with olive oil, a generous sprinkling of salt and pepper, chopped shallot, finely minced garlic and the zest of one lemon. Toss and spread out. Bake for 25-30 minutes, or until golden, giving it good toss halfway though.  Garnish with fresh parsley.

To saute on the stove top,  heat oil in a large skillet over medium heat. Add the shallot and saute until golden and fragrant. Add cauliflower, garlic, salt and pepper and saute for a few minutes until you begin to smell the garlic. Turn heat down to low, cover and let this steam a bit until tender, about 5-7 minutes. Uncover, continue stirring, and add lemon zest. Cook until it starts to get golden. Sprinkle with herbs right before serving.

Veggie Feast (CSA) July 31, 2019

This Week’s Veggie Feast

(Sorry, no photo this week.  I am out of town.)

Red cabbage, beets, arugula, garlic braid, cilantro, salad mix, zucchini

New This Week

Red cabbage

Red cabbage is beautiful and delicious.  Stores well in the fridge.  See two recipes below if you need some ideas to make this veggie into a meal.

Arugula

For you greens lovers out there we remembered to seed some arugula!  Arugula is a slightly spicy mustard green that can be eaten raw or lightly cooked.  Yummy as a salad.

Chiogga, Golden, Red Ace Beets

A selection of beets.  They all taste a little different, but cook the same.

Garlic Braids

Garlic braids are a convenient and pretty way to store garlic.  The garlic in these braids are still curing, which means the leaves will keep losing moisture and the skin around the garlic will get drier and seal in the cloves.  This process takes several weeks.  Hang the garlic somewhere out of direct sunlight.  If you want to keep the braid intact for winter storage know that you will get more garlic throughout the summer/fall.

Recipes

Cabbage Mango Slaw

Ingredients

  • 3 cups shredded cabbage (½ of small purple cabbage)
  • 1 large mango (ripe but firm, not soft)
  • ½ cup cilantro chopped, thin stems ok
  • ¼ C finely diced or thinly sliced red onion
  • ½ to 1 jalapeno- finely chopped
  • 2 tsp olive oil
  • 1 orange (zest and juice)
  • 1 lime
  • ½ tsp salt

Instructions

  1. Slice or shred cabbage very thinly- Add to large bowl.
  2. Peel mango with a vegetable peeler, then slice into thin strips, or cut into cubes and place in the bowl.
  3. Add onion, cilantro, jalapeno.
  4. Zest one orange and add the zest to the bowl. Add the juice of half the orange, and half the lime
  5. Add oil and salt and mix gently to combine.
  6. Taste and adjust salt, heat and citrus. Often I will squeeze in the other half of the orange.
  7. Refrigerate until ready to serve.

Source:  Feasting at Home

Sesame Cabbage Rice Noodle Salad with Crispy Tofu (or Chicken)

Ingredients

  • 2 ounces vermicelli rice noodles
  • ½ head purple cabbage- finely sliced
  • 4 scallions, sliced at a diagonal
  • ⅛–¼ cup finely sliced red onion
  • 12 ounces baked or seared tofu ( see notes) or shredded chicken
  • 1 bunch cilantro ( chopped)
  • 2– 3 tablespoon toasted sesame seeds
  • ¼ cup roasted peanuts ( optional)
  • handful sunflower sprouts ( optional)

Sesame Dressing:

  • 1 tablespoon olive oil
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon honey (or agave or cane sugar)
  • 1 teaspoon finely minced ginger ( or ginger paste)
  • 2 teaspoons soy sauce or GF Liquid Amino Acids
  • ¾ teaspoon salt, more to taste
  • squeeze of lime

Instructions

  1. Set water to boil for the noodles.
  2. Decide what tofu or chicken option you want to use and start that process. ( see notes)
  3. Thinly slice the cabbage and add it to a big bowl. Add the scallions, red onion  and cilantro and toss.
  4. Whisk the dressing ingredients together in a small bowl and toss with the cabbage.
  5. Soak the noodles in the hot water ( turn heat off) for 1-2 minutes, stirring until just pliable. Do not boil the noodles! Just let them get tender and pliable. Al dente is perfect, they will get softer in the salad. Rinse with cold water, until they feel very cold. Drain well and add to the cabbage salad. Toss.
  6. Add your choice of protein. Sprinkle with sesame seeds and roasted peanuts and sprouts if using.Enjoy!

    Notes

    If adding tofu, you can purchase pre-baked tofu – or either pan-sear it or bake your tofu at home. If baking, I use a marinade of equal parts soy sauce ( or GF liquid Amino) and either sesame oil or olive oil. Cut into cubes. Toss lightly with marinade. Bake on parchment in a 400F oven for 25-35 minutes, until a little crispy. Add a little sriracha or chili flakes to the marinade if you like,  for heat.

    To sear, just sauté in a large pan, in a little hot olive or peanut or coconut oil – seasoned with salt and pepper – sear until most sides are golden. Sometimes I’ll add a a smashed garlic clove to the hot oil, to infuse it before cooking the tofu. If you like extra crispy tofu, coat it in cornstarch first.

Source: Feasting at Home

Veggie Feast (CSA) July 24, 2019

Notes from the Farm

Cedar waxwing

Our son took this photo of a  waxwing eating raspberries a few years ago.  These little bandits love fruit.  Many people have heard about waxwings eating fermented fruit in the wintertime and then having a bit of trouble flying off.  The little drunkards!  This time of year they zip around sharing the bounty of the season.  I heard their calls as I was picking berries today and then got a fly-by.  They are gregarious creatures, and will gladly share the berry patch with us as long as we are not picking in the same row.

This Week’s Veggie Feast

Veggie Feast July, 24 2019

Zuchinni, new potatoes, walla onion, raspberries, red Russian kale, snap peas, lettuce

New This Week

Zucchini

It’s zucchini season!  This versatile veggie can be sautéed, baked, stuffed, grilled, added to soups, and grated for baked goods. Zucchini contains a fair amount of water, which makes it perfect for salting. Salting improves texture and concentrates the squash flavor. Simply toss coarsely grated or diced zucchini with a small amount of salt, let it sit in colander for 15-30 minutes, then rinse and squeeze dry. Zucchini partners well with butter, yogurt, Parmesan cheese, garlic, dill, basil, marjoram, mint, lemon, walnuts, tomatoes, and peppers.

New potatoes

These potatoes have very thin skins that do not stay put.  Although fragile (for a potato) they are delicious and can be steamed, roasted or baked.  Cooking time is less than a storage potato.  Because the skins are thin they are not great keepers, so best eaten within a week.

Sweet onions

The first of the sweet onions.  Like everything this year they are a bit behind schedule, but certainly worth the wait.  They will store well in the fridge.

Raspberries

We managed to pick a few raspberries before the waxwings found them!  These sweet little gems are very perishable, however, they will store for a couple of days in the refrigerator.

 

Recipe

Grilled Zucchini Ribbon and Kale Salad

zucchini kale salad1 bunch kale
3-4 small zucchini
blue cheese crumbles
cashews
salt
pepper

olive oil
lemon juice
honey

Slice the zucchini into ribbons using a mandoline or vegetable peeler.

Tear the kale away from the stems in little chunks.

Lightly coat the grates of a grill with cooking spray. Bring the grill to medium-high heat and arrange the ribbons on the grates. Lightly sprinkle with salt and pepper.

Once you start to see browning where the grates are, you can use some tongs and just remove them from the grill. The ribbons are so thin, there’s no real need to flip and grill the other side.

To make the dressing, whisk together some olive oil, lemon juice, honey, and a pinch of salt and pepper.

Lightly toast your cashews.

Toss the kale with the dressing in a bowl. Arrange on a plate and top with grilled zucchini ribbons, cashews, and a good sprinkling of blue cheese.

adapted from: Tablespoon.com