What's in the basket?
Nov. 22nd
Bagged mizuna/ arugala
Brussel sprouts
Chard
Garlic
Head lettuce
Kale
Onions
Potatoes
Winter squash
Well, we have made it to the last CSA of the year. We want to thank you again for becoming members and not only supporting our farm, but local agriculture on the island as well. Have a lovely holiday and enjoy your veggies.
Recipes
Roasted garlic for spreading
Swimming in garlic? Roasted garlic spread on some crusty bread is delicious. After roasting, the garlic loses some of its bite and becomes sweeter.
Ingredients
Garlic cloves with skins
Olive oil
Directions
1) Preheat oven to 400 degrees.
2) Toss garlic cloves (keep skins on) with enough olive oil to coat them in a large bowl.
3) Bundle cloves in a double layer of aluminium foil and place on rack in oven. Roast until cloves are tender when poked with a knife, approx. 20-30 min.
4) Allow cloves to cool, then slip off skins. The garlic can then be mashed with a potato masher or pureed using a blender or food processor. Spread on bread and enjoy!
Herbed oven fries
Ingredients
6 small potatoes
2 T oil that can withstand high heat (grapeseed, coconut, canola)
4 cloves garlic, minced
4 T fresh assorted herbs (sage, thyme, parsley, marjoram, etc.), chopped
1 tsp. kosher salt
Directions
1) Preheat oven to 425 degrees. Slice potatoes into wedges.
2) Put wedges in a large bowl and toss with oil. Position a wire rack on top of a cookie sheet and place wedges on top of the rack.
3) Bake for 8 to 10 min until beginnng to brown. Sprinkle with salt and herbs and bake until crispy, approx. 2-5 more min.
What's in the basket?
Nov. 22nd
Bagged mizuna/ arugala
Brussel sprouts
Chard
Garlic
Head lettuce
Kale
Onions
Potatoes
Winter squash
Well, we have made it to the last CSA of the year. We want to thank you again for becoming members and not only supporting our farm, but local agriculture on the island as well. Have a lovely holiday and enjoy your veggies.
Recipes
Roasted garlic for spreading
Swimming in garlic? Roasted garlic spread on some crusty bread is delicious. After roasting, the garlic loses some of its bite and becomes sweeter.
Ingredients
Garlic cloves with skins
Olive oil
Directions
1) Preheat oven to 400 degrees.
2) Toss garlic cloves (keep skins on) with enough olive oil to coat them in a large bowl.
3) Bundle cloves in a double layer of aluminium foil and place on rack in oven. Roast until cloves are tender when poked with a knife, approx. 20-30 min.
4) Allow cloves to cool, then slip off skins. The garlic can then be mashed with a potato masher or pureed using a blender or food processor. Spread on bread and enjoy!
Herbed oven fries
Ingredients
6 small potatoes
2 T oil that can withstand high heat (grapeseed, coconut, canola)
4 cloves garlic, minced
4 T fresh assorted herbs (sage, thyme, parsley, marjoram, etc.), chopped
1 tsp. kosher salt
Directions
1) Preheat oven to 425 degrees. Slice potatoes into wedges.
2) Put wedges in a large bowl and toss with oil. Position a wire rack on top of a cookie sheet and place wedges on top of the rack.
3) Bake for 8 to 10 min until beginnng to brown. Sprinkle with salt and herbs and bake until crispy, approx. 2-5 more min.
What's in the basket?
Nov. 15th
Brussel sproutsCarrots
Collard greens
Fennel
Garlic
Kale
Onions
Parlsey
Potatoes
Salad mix
Winter squash
I can't believe this is the second to the last week of the CSA! We had to wait a few hours for the frost to disappear this morning before we could begin the harvest. (I think the fridge in the garden shed was warmer than it was outside.) Below are some hearty recipes to enjoy in cold weather.
Carrot and winter squash soup
Wondering what to do with those veggie scraps or fennel tops? Make some veggie broth and use it in this soup!
Ingredients
2 T olive oil
1 medium onion, diced
4 garlic cloves, minced
4 carrots, sliced
3 stalks celery, sliced
2 medium winter squash, peeled and cut into cubes
5 C veggie broth
2 T fresh sage leaves, chopped
1/2 C cream
salt and pepper to taste
Directions
1) In large soup pot over medium heat, add olive oil, garlic and onion and sauté until tender. Add carrots and celery and cook another 5 min.
2) Add squash, veggie broth and sage to the pot. Increase heat and bring to a boil. Then reduce heat, cover pot, and simmer for 25 min, until squash is very tender.
3) Remove pot from heat. Using a potato masher or immersion blender, incorporate squash into the soup. Then stir in cream and salt and pepper to taste. Reheat if needed and serve.
Another brussel sprout recipe! Yummy and simple to make. If you aren't a meat eater, simply omit the bacon and use 3 T olive oil in the skillet.
Ingredients
1 lb brussel sprouts, ends trimmed
1/2 lb bacon
3 T olive oil
1 medium onion, diced
1 lb potatoes, cut into 1 inch cubes
3/4 tsp. salt
1/2 tsp black pepper
Directions
1) Preheat oven to 400 degrees. In a large skillet, cook bacon until crispy. Set aside on paper towels.
2) Add diced onion to skillet and cook until soft. Add brussel sprouts and potatoes, salt and pepper.
3) Pour oil into a roasting pan and add veggie mixture. Roast in oven for 35-40 min, stirring occasionally. Outsides of potatoes and sprouts should be crisping and insides should be tender.
4) Chop up bacon and sprinkle on top of dish before serving.
What's in the basket?
Nov. 8th
BeetsBrussel sprouts
Carrots
Celeriac
Chard
Fennel
Garlic
Kale
Onions
Parsley
Salad mix
Winter squash: Acorn, Carnival or Kabocha
New this week: brussel sprouts! I didn't eat a lot of brussel sprouts growing up, so believed what I heard and expected the worst. But once I was able to cook them myself, I find I love them. If you can avoid steaming them, brussel sprouts actually have a yummy mustardy flavor. I think this comes out best when they are roasted, fried or grilled.
In addition to the recipes below, I would recommend roasting all the root vegetables in this week's basket as a nice side dish (carrots, celeriac, beets, fennel and onions). It's an especially nice way to use your veggies if you are short on cooking time. Enjoy!
Recipes
Shredded brussel sprouts
Ingredients
1 lb brussel sprouts
1 T apple cider vinegar
1 pinch salt
3 T olive oil
3 T shallots or garlic, thinly sliced
Salt and pepper to taste
Directions
1) Cut each brussel sprout in half, then shred each half by slicing thinly
2) Make vinaigrette: mix salt, vinegar and 2 T of olive oil.
3) Heat a large skillet over high heat and add 1 T olive oil and shallots/garlic. Cook until just beginning to brown, then add shredded sprouts, salt and pepper. Cook for 5 min, stirring occasionally.
4) Remove skillet from heat, add vinaigrette, and toss to coat.
Winter squash and onion galette
Ingredients
For the crust
1 1/4 C all-purpose flour
1/4 tsp salt
8 T butter, cut up, chilled
1/4 C sour cream or full fat yogurt
2 tsp lemon juice
1/4 C ice water
For the filling
1 lb winter squash
2 T olive oil
2 T butter
1 large onion, thinly sliced into "half moons"
1 tsp salt
1 pinch sugar
1/4 tsp cayenne
3/4 C fontina cheese
1 1/2 tsp fresh sage leaves, chopped
Directions
1) Make crust: combine flour and salt in a bowl. Make a well in the center and add butter chunks. With a pastry cutter, cut in butter until you achieve a coarse meal texture. In another bowl, mix lemon juice, sour cream/yogurt, and water. Make a well in flour mixture, add half the liquid and mix in. Once incorporated, add other half of liquid and gently mix. Form dough into a disc, cover with plastic wrap, and chill 1 hour in fridge.
2) Peel squash, cut in half and remove seeds and pulp. Cut flesh into 1/2 inch cubes and toss with olive oil. Roast on a sheet at 375 degrees for 30 min, or until pieces are tender.
3) Melt butter in skillet and add onion slices. Add salt and pinch or sugar and cook until carmelized, stirring occasionally. Remove from heat and stir in cayenne pepper.
4) Turn oven up to 400 degrees. Mix onions, squash, cheese and herbs in a bowl. Roll out dough on floured surface until 12 inches in diameter. Place on baking pan.
5) Place mixutre in center of dough, leaving a 1 1/2 inch border. Fold edge of dough up and over filling.
6) Bake until crust turns golden brown, about 30-40 min.
What's in the basket?
Nov. 1st
Bagged arugula and mizunaBroccoli
Cabbage
Carrots
Collards
Dried flower bouquet
Fennel
Garlic
Kale
Onions
Parsley
Peppers
Winter squash: acorn and delicata
The winter squash is ripe! Some varieties of winter squash, such as delicata, require a little ripening and curing time once harvested to reach peak flavor. We roasted four different varieties of squash yesterday and conducted a thorough taste test. All varieties passed with flying colors, so we are now including them in your baskets. Today's basket holds acorn and delicata squash.
I indulged a little too heavily in Halloween treats yesterday, so today I am craving some raw veggies to provide a balance. Along with a hearty squash recipe, a fresh cole slaw recipe utilizing some yummy raw veggies (cabbage, carrots, peppers, etc.) sounded great. Happy cooking!
Recipes
Wild Rice Stuffed Acorn Squash
Ingredients
1 medium acorn squash
1/2 C uncooked wild rice
2 C veggie stock
1/2 tsp salt
1 T olive oil
1 small onion, chopped
1 T garlic, minced
1/2 C nuts (walnuts, hazelnuts or pecans), chopped
1/4 C dried cranberries or blueberries
1/2 T fresh parsley, chopped
1/2 T fresh sage, chopped
1/2 tsp fresh rosemary, chopped
1/2 tsp fresh thyme, chopped
1 tsp soy sauce
salt and pepper to taste
Directions
1) Slice squash in half and remove seeds and pulp. Place cut side down on an oiled baking sheet and bake at 375 degrees for abour 45 min, or until squash is tender when poked with a knife.
2) Place wild rice and veggie stock in a saucepan and bring to a boil. Reduce heat to a simmer and cook rice covered until tender and stock is absorbed, about 45 min.
3) Saute onion and garlic with olive oil in a skillet while rice and squash are cooking. Once browned, add dried fruit, nuts, fresh herbs and other seasonings. Remove from heat and stir in cooked, drained rice. Stuff this mixture into cooked squash halves, then place in oven and bake for 10 min, or until heated through.
Cole slaw with mustard dressing
Ingredients
Approx. 4 lbs cabbage
1 large or 2 small bell peppers, minced
2 medium onions, minced
2 medium carrots, minced
4 tsp celery seed
2 tsp salt
2 tsp black pepper
1/2 C lemon juice
24 oz. mustard
1 1/2 C sugar or 3/4 C honey
1/4 C cider vinegar
hot sauce to taste
Directions
1) Core cabbage, then thinly slice. Mix in a large bowl with the peppers, onions, carrots, celery seed, salt, pepper, and lemon juice.
2) In another bowl, mix mustard, sugar/honey, vinegar and hot sauce. Add to the cabbage mixture and toss.
What's in the basket?
Oct. 25th
Bagged arugula and mizunaBeets
Cabbage
Carrots
Chard
Fennel
Garlic
Kale
Onions
Parsley
Peppers
Pumpkin
Scarlet runner beans
When it comes to pumpkin, I typically cook it down and use the puree in pies or quick breads. I wanted to include a savory pumpkin recipe this week as a nice idea for a Halloween dinner side dish. If you are really diligent, you could save the seeds and use them to top a salad or include in homemade granola.
Recipes
Roasted pumpkin
Instead of baking into a pie, try serving roasted pumpkin slices seasoned with herbs.
Ingredients
Whole pumpkin
4 T olive oil
salt and pepper to taste
Sprigs of your favorite fresh herbs: sage, thyme, rosemary, marjoram, etc.
Directions
1) Preheat oven to 400 degrees. Cut pumpkin in half and scoop out seeds and pulp with a spoon. Then slice pumpkin into 1 inch crescent-shaped slices.
2) Place slices on a baking sheet, tossing with the olive oil and salt and pepper to coat. Sprinkle on about 2 T of fresh chopped herbs.
3) Roast slices for 20-30 min until tender and starting to brown, flipping once to promote even roasting.
4) Serve slices warm, or allow to cool, remove rind, and puree to use in soups.
Twice-baked potatoes with stout onions and kale
Ingredients
4 large potatoes
1 T plus 1 tsp olive oil
2 medium onions, sliced thinly
1 C stout
3 oz. kale
1 C milk
2 T butter
1/2 tsp. mustard powder
salt and pepper to taste
1 C grated cheddar cheese
Directions
1) Preheat oven to 400 degrees. Rub potatoes with 1 tsp olive oil and place on oven rack. Bake until tender, about 45 min to 1 hour.
2) Heat 1 T olive oil in a frying pan over medium heat. Add onions and cook until the begin to brown, stirring occasionally. Pour in a small amount of stout at a time to occasionally deglaze the pan until all stout is used.
3) Tear up kale leaves, discarding tough midribs. Add to onions and cook until wilted, them remove pan from heat.
4) Slice off top quarter of potato and scoop out the middle with a spoon. Mix removed flesh with milk, butter and mustard powder. Gently mix in onion-kale mixture and add salt and pepper to taste. Spoon mixture back into potato shells, top with grated cheese, and place back in warm oven on a tray until cheese is melted.
Instead of baking into a pie, try serving roasted pumpkin slices seasoned with herbs.
Ingredients
Whole pumpkin
4 T olive oil
salt and pepper to taste
Sprigs of your favorite fresh herbs: sage, thyme, rosemary, marjoram, etc.
Directions
1) Preheat oven to 400 degrees. Cut pumpkin in half and scoop out seeds and pulp with a spoon. Then slice pumpkin into 1 inch crescent-shaped slices.
2) Place slices on a baking sheet, tossing with the olive oil and salt and pepper to coat. Sprinkle on about 2 T of fresh chopped herbs.
3) Roast slices for 20-30 min until tender and starting to brown, flipping once to promote even roasting.
4) Serve slices warm, or allow to cool, remove rind, and puree to use in soups.
Twice-baked potatoes with stout onions and kale
Ingredients
4 large potatoes
1 T plus 1 tsp olive oil
2 medium onions, sliced thinly
1 C stout
3 oz. kale
1 C milk
2 T butter
1/2 tsp. mustard powder
salt and pepper to taste
1 C grated cheddar cheese
Directions
1) Preheat oven to 400 degrees. Rub potatoes with 1 tsp olive oil and place on oven rack. Bake until tender, about 45 min to 1 hour.
2) Heat 1 T olive oil in a frying pan over medium heat. Add onions and cook until the begin to brown, stirring occasionally. Pour in a small amount of stout at a time to occasionally deglaze the pan until all stout is used.
3) Tear up kale leaves, discarding tough midribs. Add to onions and cook until wilted, them remove pan from heat.
4) Slice off top quarter of potato and scoop out the middle with a spoon. Mix removed flesh with milk, butter and mustard powder. Gently mix in onion-kale mixture and add salt and pepper to taste. Spoon mixture back into potato shells, top with grated cheese, and place back in warm oven on a tray until cheese is melted.
What's in the basket?
Oct. 18th
Bagged arugula and mizunaBeets
Broccoli
Cabbage
Carrots
Celeriac
Chard
Fennel
Garlic
Kale
Onions
Parsley
Pumpkins: winter luxury sugar pie
Peppers
Scarlet runner beans
Sunflowers
Tomatoes: sungold
We saw the first frost of the year on the ground in the early morning this week. There were still a few sungold cherry tomatoes to grab from the vines, but my guess is these are the last tomatoes of the season. No worries, though, because frost encourages sugar production in brassica crops (kale, broccoli, etc.), so those veggies should be getting some nice flavor. Parsley is a hearty herb and can stand a little cold as well. If you have never tried it, I encourage you to try making parsley pesto. It has a fresh, grassy taste and I think the flavor is yummy on pasta, sandwiches or as a garnish for soup. We hope you enjoy your veggies and these beautiful, crisp, sunny fall days.
Recipes
Parsley Pesto
Parsley Pesto
Ingredients
2 cloves garlic
salt to taste
1/4 C pine nuts or walnuts
2 C parsley, chopped
2 C olive oil
1/2 C parmesan cheese, grated
2 cloves garlic
salt to taste
1/4 C pine nuts or walnuts
2 C parsley, chopped
2 C olive oil
1/2 C parmesan cheese, grated
Directions
1) You know that drill. Place all ingredients in a food processor or blender and blend until smooth. Scrape down sides of container half way through to encourage even blending.
1) You know that drill. Place all ingredients in a food processor or blender and blend until smooth. Scrape down sides of container half way through to encourage even blending.
Roasted peppers
These are great on pizza, sandwiches or crostinis.
Ingredients
Whole sweet peppers
Olive oil
These are great on pizza, sandwiches or crostinis.
Ingredients
Whole sweet peppers
Olive oil
Directions
1) Place peppers in roasting pan and place close to the broiler element. Broil for about 10 mins, just until the skins begin to char. Turn peppers with tongs frequently throughout the broil to cook them evenly.
2) Cover pan with aluminum foil or lid and allow peppers to steam themselves for 5-10 min.
3) Once peppers are cool, pull off and discard charred skin. Cut peppers in half, discard stem and seeds, then cut into thick strips. Place peppers in bowl, drizzle with olive oil and keep in refrigerator. Use within one week of roasting.
1) Place peppers in roasting pan and place close to the broiler element. Broil for about 10 mins, just until the skins begin to char. Turn peppers with tongs frequently throughout the broil to cook them evenly.
2) Cover pan with aluminum foil or lid and allow peppers to steam themselves for 5-10 min.
3) Once peppers are cool, pull off and discard charred skin. Cut peppers in half, discard stem and seeds, then cut into thick strips. Place peppers in bowl, drizzle with olive oil and keep in refrigerator. Use within one week of roasting.
What's in the basket?
Oct. 11th
Bagged arugula
Bagged mizuna
Beets
Cabbage
Carrots
Chard
Collards
Eggplant
Fennel
Flower bouquet
Garlic
Onions
Peppers: various varieties
Pumpkins (sugar pie)
Scallions
Scarlet runner beans
Tomatoes
Fall is here! Want to know how we know? Because there are pumpkins in your baskets! They are a variety of sugar pie pumpkin called "Winter Luxury," and boy are they tasty. I had made both a pie and a soup out of them so far, and they worked great for both purposes. As a small surprise, the baskets also contain a smattering of different peppers and some eggplants (not a lot of heat this year, so the outdoor plants took this long to produce fruits of any substantial size). This week is probably the last for our tomatoes, so enjoy them while you can. Thanks for your continued support and we hope you enjoy your baskets.
Recipes
Pumpkin bread
Directions
1) Preheat oven to 350 degrees. Grease and flour 3 loaf pans.
2) Mix wet ingredients (pumpkin puree, eggs, oil, water) and sugar in a large bowl.
3) In a separate bowl, sift together dry ingredients (flour, b. soda, salt, cinnamon, nutmeg, cloves, ginger). Gradually add to wet mixture, stirring as you go. Add chocolate chips, if using.
4) Pour into loaf pans and bake for 50 min, or when an inserted toothpick comes out clean. Once cool, loaves may be frozen in ziplock freezer bags for later use.
Swiss chard with raisins
Ingredients
1 lb Swiss chard
2 T olive oil
3 T minced garlic or shallots
zest of 1 lemon
1/4 C raisins
1/2 C pine nuts, toasted
salt and pepper to taste
1) Roll chard leaves into a tube and cut into 1/2 wide strips.
2) Heat olive oil over medium heat in a large skillet. Add garlic/shallots and sauté until they just begin to brown. Add sliced chard, 2 T water, the raisins and lemon zest. Cover skillet and cook, stirring occasionally, until chard is soft. More water can be added in 1 T increments as needed.
3) Remove skillet from heat and stir in pine nuts. Season with salt and pepper to taste.
What's in the basket?
Oct. 4th
CabbageCarrots
Cauliflower
Celariac
Chard
Collards
Cucumbers
Fennel
Flower bouquet
Garlic
Head lettuce
Herbs: korean mint, basil
Onions
Peppers: hungarian hot, italian pepperocini (the long skinny redish one)
Potatoes
Scarlet runner beans
Spinach
String beans
Tomatoes
I don't know about you, but I am personally ready for some warm soup. New to the basket this week is celariac. For those of you unfamiliar with this veggie, it is the same plant as celery. But rather than being selected for large stems (as celery is), it has been selected to have a large, juicy underground bulb. Sliced thin, I think it is really nice in soups and stir-fries. Earlier in the week we added it to a chicken and dumpling-type soup and the celeriac added a nice crisp flavor. In addition to soup, try incorporating some of the spicy peppers we have included to get your circulation going as the weather continues to cool off.
Recipes
Harvest soup
Ingredients
2 T olive oi
1 C chopped onion
1 C chopped fennel bulb
2 cloves garlic
1/2 C dry white wine
7 C chicken or veggies stock
3/4 C chopped carrots
3/4 C sliced celariac
1 C sliced string beans (try both yellow wax and scarlet runners)
2 C chopped tomatoes
2 T chopped basil
1 T thyme leaves
1/4 C chopped parlsey
salt and pepper to taste
Directions
1) Heat olive oil in a large pot, add the onion and fennel and cook for 3 min. Add garlic and cook until veggies begin to soften.
2) Add wine and cook for 5 min, then add stock and bring to a simmer.
3) Add carrots, beans and celariac and cook for 5 min. Then add tomatoes, and herbs and simmer for 1 min.
4) Add salt and pepper to taste and serve.
Mashed potatoes with celariac
Ingredients
1 1/2 lbs potatoes, cut into chunks
1/2 lb celeriac bulb, sliced
2 garlic cloves
2 tsp. salt
3/4 C milk
2 peppercorns
1 1/2 T butter
1/8 tsp. nutmeg
salt and pepper to taste
Directions
1) Place potatoes, celeriac, garlic and salt in a large pot. Cover with cold water and bring to a boil. Cook until potatoes are tender.
2) In a saucepan, heat milk and peppercorns.
3) Drain potatoes and celeriac. Mash with a masher or put through a food mill.
4) Remove peppercorns from milk and add to the mashed veggies, along with the butter and nutmeg. Add salt and pepper to taste.
What's in the Basket?
Sept. 27th
Bagged mizuna/arugula
Broccoli
Cabbage
Carrots (family share)
Cauliflower
Cauliflower
Collard greens
Cucumbers (family share)
Fennel
Fennel
Garlic
Head lettuce
Herbs: Basil, parsley, korean mint, summer savory
Kale
Onions
Potatoes
Scallions
Scarlet runner beans
String beans: yellow and purple
Summer squash
Tomatoes: stupice and cherry (heirlooms for family share)
Thankfully the rain and wind subsided, so we could comfortably carry out the CSA harvest this morning without donning rain gear. (Rubber boots sure are nice after a solid rain, though.) Some of the casualties from the storm front included our extra-tall sunflowers, so we snatched them up as an offering for our members. Hopefully they can bring some sun to your home, no matter what the weather is doing outside.
Recipes
Autumn green saladIngredients
Mizuna/arugula
Lettuce leaves
1 apple, cut into cubes
1/2 medium onion
2 T olive oil
salt
1/2 C walnuts or hazelnuts, chopped
1/4 C crumbled gorgonzola cheese
Balsamic vinegar and olive oil to dress salad
Directions
1) Thinly slice onions and cook over medium-low heat in a wide skillet with 2 T olive oil until caramelized. Allow to cool.
2) Toss mizuna, arugula and lettuce leaves with balsamic vinegar and olive oil to taste in a large bowl.
3) Top leaves with apple cubes, caramelized onions, chopped nuts and gorgonzola.
Seared broccoli and onion salad
Ingredients
1 tsp dijon mustard
1 T apple cider vinegar
3 T olive oil (not to be used all at once)
1 lb broccoli
2 C onion, sliced
8 sage leaves, chopped
2 oz soft goat cheese
salt and pepper to taste
Directions
1) Whisk mustard, vinegar and 2 T olive oil in a small bowl.
2) Heat a large skillet, add the remaining 1 T olive oil, then add the broccoli and onions. Saute until broccoli begins to be seared (have charred spots). Add chopped sage and cook for 1 more min, stirring occasionally.
3) Put broccoli and onions in a large bowl, toss with the vinaigrette, add salt and pepper to taste and top with the goat cheese before serving.
What's in the Basket?
Sept. 20th
Beets
Broccoli
Cabbage
Cauliflower
Collard greens
Cucumbers
Garlic
Head lettuce
Herbs: Basil, parsley, korean mint, summer savory
Hungarian hot pepper
Kale
Onions
Potatoes
Scallions
Scarlet runner beans
String beans: yellow and purple
Summer squash
Tomatoes: heirlooms, stupice and cherry
Last day of summer basil blowout! Hopefully at pick-up time you noticed the large bin of bulk basil on the shelf. As you can see, the basil is flowering and getting ready to hunker down for the fall. So, we figured we would make it available to anyone wishing to make pesto or other recipes that are heavy on basil (see previous entry for basil ice cream recipe). Although is was sunny and warm-ish (the best we can hope for around these parts) during harvest this morning, there were other signs of the imminent season change around the farm: tomato plants tapering off on their production, flowers going to seed, winter squash ripening, the chickens wearing light sweaters. I wish everyone a wonderful last day of summer and hope you'll try the recipes below.
Recipes
Spicy Peanut and Pineapple stew
Ingredients
1 C chopped onion
2 garlic cloves
1 T veggie oil
4 C chopped kale, midribs removed
2 C undrained canned pineapple (or 20 oz can)
1/2 C peanut butter
1/2 C chopped fresh cilantro
1 T tabasco sauce
salt to taste
crushed peanuts for garnish
Directions
1) Saute onion and garlic in veggie oil in large pot until onions are translucent. Add pineapple (with its juice) and bring to a simmer, then add peanut butter.
2) Add the chopped kale to mixture and cook until wilted. Add cilantro, then season stew with salt and tabasco sauce.
3) Garnish stew with crushed peanuts in the serving bowls.
Beet Moutabel
Ingredients
1 lb scrubbed beets
2 T olive oil
salt and pepper to taste
zest of 3 oranges
3 T lemon juice
2 T tahini
2 T yogurt
Directions
1) Placed beets and olive oil in roasting pan and roast in 400 degree oven until tender, about 1 hour. Then let beets cool.
2) Toast orange zest in a skillet and allow to cool.
3) Peel beets and coarsely grate half of them. Use a food processor or blender to puree the other half.
4) Mixed grated and pureed beets, lemon juice, tahini, yogurt and salt and pepper in a bowl. Serve topped with the toasted orange zest. Great as a dip with crackers, sliced carrots or cucumbers.
What's in the Basket?
Sept. 13th
Beets
Broccoli
Cabbage
Cauliflower
Cucumbers
Fennel
Garlic
Herbs: basil, parsley, summer savory, korean mint
Kale
Onions
Parsnips
Potatoes
Scarlet runner beans
Summer squash
Tomatoes: Heirlooms, stupice and cherry
Turnips
This past weekend I finally took a trip down to Portland to see my family. Amazingly, it was the first time I had seen the mainland in 2011. Having an abundance of veggies, we took a cooler-ful down to share. The temperatures were hot, hot, hot, so to keep the stove and oven off inside, my dad fired up the grill on the back deck. I took the opportunity to chop up a bunch of the veggies (summer squash, parsnips, turnips, onions, potatoes) and roast them on the grill. I only added salt, pepper, and a little olive oil, and they turned out great.
If you find yourself staring at a pile of veggies mid-week, I encourage you to go for something simple and roast them on a grill or in a pan in the oven. I think largely in part to their freshness, all you need to add is a little salt and pepper for delicious results. Included below is a slightly more complex recipe, if you have a little more time and are looking for something to do with your parsley. Happy roasting!
Recipes
Roasted Root Vegetables with White Wine
Ingredients
2 lbs root veggies, cut into half-inch chunks (parsnips, turnips, potatoes, carrots, etc.)
4-5 shallots, thinly sliced
1 C white wine
2 T olive oil
- 1 T fresh thyme leaves, or coarsely chopped rosemary
- 3/4 tsp salt
- 1/4 tsp sugar
- 1/3 C chopped flat leaf parley
- Directions
- 1) Place all ingredients except parsley in a large skillet and bring liquid to a boil. Reduce heat, cover skillet and cook until liquid is nearly gone, stirring veggies occasionally.
- 2) Uncover skillet and continue cooking until liquid evaporates.
- 3) Toss in parsley and serve.
- Classic pasta sauce
5 chopped garlic cloves
12 large basil leaves, fresh
1/2 medium onion, chopped
salt and pepper to taste
1/4 C olive oil
3 1/2 lbs tomatoes, cored and chopped
Directions
1) Combine garlic, basil, onion, and oil in large saucepan. Heat for about 1 min, then add tomatoes, smashing them slightly as they are added.
2) Bring to a lively simmer and cook, uncovered, until mixture is reduced by about 1/2., about 30 min. Let cool, then add salt and pepper to taste.
What's in the Basket?
Sept. 6th
Bagged chard
Beets
Broccoli
Cabbage
Cauliflower
Celery
Collard greens
Collard greens
Cucumbers: slicing and pickling
Flower Bouquet
Garlic
Herbs: basil, korean mint, summer savory, parsley
Kale
Onions
Parsnips
Parsnips
Potatoes
Scarlet runner beans
String beans: yellow wax and royal burgundy
Summer squash: zucchini, eight ball zucchini, crook-neck and patty pan
Tomatoes: cherry, stupice and heirlooms
Turnips
These foggy mornings almost make it feel like fall. Thankfully the sunny afternoons are keeping our summer veggies charged up, so the tomatoes, summer squash and string beans are still chugging along. As a tip, stupice tomatoes (the smallish bright red ones in the bag with cherry tomatoes) are great to freeze and use later in soups and stews. Place a single layer of stupice into a gallon-size ziplock bag on its side, throw it into the freezer and you can have a taste of summer whenever you wish.
Recipes
Garlic String Beans
Ingredients
1 lb string beans (of any color)
salt and pepper to taste
1 T olive oil
1 T minced garlic
Optional: Thinly sliced carrot, pepper, or other seasonal veggie
Directions:
1) Fill large bowl with ice water and put aside.
2) Boil a large pot of salted water, then add beans and cook until they just begin to become tender, about
5 min. Drain beans and place in ice water (this way they stop cooking and retain some of their crispness). Drain beans again.
3) Heat olive oil, garlic and optional veggie (if using) and cook about 2 min. Add beans and cook them until re-heated, around 2 min. Season with salt and pepper as desired.
Blue Cheese Mashed Potatoes
Ingredients
2 lbs potatoes, cut into chunks
4 cloves garlic
1/4 C milk
2 T butter
approx. 1 C crumbled blue cheese
salt and pepper to taste
Directions
1) Bring 5 C water to a boil and add potatoes and garlic. Reduce heat and let simmer about 15 min, until potatoes are tender.
2) When potatoes are nearly done, heat milk and butter in a small saucepan over low heat.
3) Drain potatoes and garlic and place in a large bowl. Coarsely mash the potatoes and garlic, adding milk and butter mixture and crumbled blue cheese as you go.
4) Season as desired with salt and pepper.
What's in the Basket?
August 30th
Bagged chard
Bagged mizuna
Beets
Broccoli
Broccoli
Cabbage
Cauliflower
Carrots
Celery
Cucumbers: slicing and pickling
Fennel
Flower Bouquet
Garlic
Herbs: basil, korean mint, summer savory, parsley
Kale
Onions
Potatoes: blushing duchess and all red
Scallions (family share only)
Scarlet runner beans
String beans: yellow wax and royal burgundy
Summer squash: zucchini, eight ball zucchini, crook-neck and patty pan
Tomatoes: cherry, stupice and heirlooms
Turnips
Turnips
It's the end of August and the bounty continues. Don't get confused by the small, bright red tomatoes in the bag with the other heirlooms. They aren't more stupice, but actually a great sauce tomato called Amish Paste. (The stupice are in the bag with the cherry tomatoes.) After a short break, both fennel and cauliflower are back in the basket this week.
In addition to growing and harvesting all the veggies, our farm team puts together the flower bouquets available with your basket each week. Here are some shots of harvesting in action:
Julie bags yummy broccoli. Look how happy it makes her!
Could she be any cuter? Sarah shows off some marigolds and a winning smile.
Looks like it was a "tuck in the shirt" kind of day. Pablo brings a bucket of bright beauties back to add to the arrangements.
Ian once said flowers weren't his thing, but I beg to differ. Here he is amongst a bachelor button patch.
Recipes
Braised cabbage with caraway
Ingredients
2 slices bacon
1 medium onion, sliced
2 1/2 lbs cabbage
2 tsp. caraway seeds
1/4 C red wine vinegar
1/4 C stock or water
1 T brown sugar
salt and pepper to taste
Directions
1) Cook bacon in large pan over medium heat. Once bacon begins to crisp, add the onion and cook until is becomes translucent.
2) Thinly slice cabbage and add to pan. Cook covered for 2 min, occasionally tossing the cabbage to encourage even cooking.
3) Add remaining ingredients, and cook until cabbage is tender, stirring occasionally.
Heirloom tomato salad
Ingredients
10 oz. crusty bread
1 garlic clove
1/2 C kalamata olives
1/4 C olive oil, plus 2 T
salt and pepper to taste
2 1/2 lbs. heirloom tomatoes
2 C greens (mizuna or arugula work especially well)
1 T minced shallots or mild onion
2 T balsamic vinegar
1/2 tsp. dijon mustard
Directions
1) Cut bottom, tough crust off of bread and discard. Rub loaf with garlic and cut into 2 inch pieces. Place on baking sheet with olives, 2 T olive oil, salt and pepper. Bake at 375 degrees, stirring occasionally, until bread is toasted.
2) Remove core and slice tomatoes 1/2 inch thick. Lay on serving plate and sprinkle with salt and pepper.
3) Combine shallots/onion, vinegar and mustard in a large bowl and whisk together. Toss in bread, olives and greens. (Any remaining tomatoes may be chopped and added to this mixture.) Spoon this mixture onto the plate of sliced tomatoes and serve, adding more salt and pepper if desired.
What's in the Basket?
August 23rd
Beets
Broccoli
Cabbage
Carrots
Celery
Cucumbers: slicing, pickling and lemon
Flower Bouquet
Garlic
Green pepper
Herbs: basil, korean mint, summer savory, parsley
Kale
Onions
Potatoes
Salad mix
Scallions
Scarlet runner beans
String beans: Provider green beans and Royal Burgundy
Summer Squash
Tomatoes: stupice, cherry, and heirloom tomatoes
Turnips
In addition to Scarlet Runner beans, two types of string beans join our baskets this week. The color combo of Provider green beans and Royal Burgundy makes for an aesthetically pleasing side dish. (Not to mention their great beany taste.)
Here come the potatoes, folks! We were able to dig out our Yukon Golds and a few purples before the rains began on Monday. Is there a more versatile vegetable? Mashed, fried, roasted, in soups, stews, bread, shooting out of aerosol propelled cannons...there are so many uses for this wonderful tuber.
Finally, I want to make a case for turnips. While people seem to enjoy the spicy and mustardy flavor of radishes, turnips get overlooked. But I think it is just that spice that makes them an excellent addition to soups or mashed potatoes. Oooo, or shredded over salad. Just give them a chance, and we can start a nationwide turnip revolution! Or at least an island-wide revival...
Recipes
Maple-glazed Turnips and Carrots
Ingredients
12 oz turnips
1 large carrot
1/4 C stock or water
2 T butter
1 T maple syrup
salt and pepper to taste
Directions
1) Slice turnips and carrot into 1/2 inch pieces.
2) Put the veggies and stock/water into a covered pot and bring to a boil. Reduce heat to medium and cook until veggies are beginning to get tender, around 7 min or so. Add butter and maple syrup to the pot, stir to coat veggies, and cook until their edges just begin to caramelize. Add salt and pepper as desired.
Pesto Pasta with green beans and potatoes
Ingredients
1 oz basil leaves
1 pinch salt
1/2 tsp. lemon juice
1 large garlic clove
3/4 C olive oil
3/4 C grated parmesan
salt and pepper to taste
1 lb. yukon gold potatoes, cut into 1 in chunks
8 oz dried pasta, e.g. fusilli
1/2 lb string beans
Directions
1) Tear basil leaves into small pieces. Blend the basil with the pinch of salt and lemon juice. Add garlic and olive oil and blend. Finally, add the parmesan and season with salt and pepper as desired. Set aside.
2) Boil the potatoes in salted water until tender, around 10 min. Set aside.
3) Bring another pot of water to a boil and stir in the pasta. When the pasta is nearly done, stir in the green beans and cook for another 30 seconds. Drain pasta and beans, reserving 1 C liquid.
4) Toss the potatoes, pasta and beans together with the pesto, adding reserved liquid as needed to moisten the dish. Add salt and pepper as desired.
What's in the Basket?
August 16th
Bagged lettuce
Beets
Broccoli
Cabbage
Celery
Collard greens
Cucumbers: slicing and pickling
Flower Bouquet
Garlic
Green pepper
Herbs: basil, dill, korean mint, summer savory, parsley
Onions
Salad mix
Scallions
Scarlet runner beans
Snap peas
Summer Squash
Tomatoes: stupice and cherry tomatoes, heirloom tomatoes for family shares
The beans are here, the beans are here! Our green bean season is beginning with the harvest of Scarlet Runner beans. So named for their bright red flowers, you can also crack open a pod and see a magenta spot on the bean seeds themselves. To me, these beans taste like a bean should taste, and are even more flavorful than your standard green bean variety. Green peppers are also new to the basket this week, and are a great addition to salad, fresh pico de gallo, or sliced for an easy snack on the go.
Recipes
Ratatouille
Ingredients
Directions
Garlic carrots
Ingredients
Directions
In a skillet, saute carrots in oil for 5 minutes. Add garlic and cook 2 more minutes. Add water, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 8-12 minutes or until carrots are tender.
What's in the Basket?
August 9th
Beets Broccoli
Cabbage
Cauliflower
Celery
Chard
Collard greens
Cucumbers: slicing and pickling
Flower Bouquet
Garlic
Head Lettuce
Herbs: basil, dill, korean mint, summer savory, parsley
Onions
Mizuna
Salad mix
Scallions
Snap peas
Summer Squash
Tomatoes
Hello CSA members! Ever wonder what to do with all those herbs we give you? We recommend hanging them in upside-down bunches in a warm or well ventilated spot in your house. Dried herbs are great to use in the winter and their flavors serve as a nice reminder of warm summer days.
Our garlic is out of the ground and currently curing in the barn for long term storage. We have included a fresh garlic bulb in your basket. It has a wonderful, punget garlic flavor, but will not keep as long as cured garlic. Be sure to use it in your cooking soon!
Beet Salad with blue cheese and walnut dressing
1 1/4 lbs small beets with greens
1 T olive oil
Salt and pepper
1/2 C lukewarm water
2 T basalmic vinegar
1/2 t sugar
1 T minced shallots or fresh onions
3 T walnut oil
6 oz. mixed greens
2 oz. soft blue cheese
1/2 C walnuts, toasted
1) Preheat oven to 400 degrees. Remove beets greens and save for another use. Place beets in baking pan and toss with the olive oil, salt and pepper. Cover with foil and bake for 40 min or until beets are tender. Remove from oven, fold back foil, and add water. Re-cover pan with the foil and allow to rest.
2) Whisk together vinegar, sugar, and shallots (or onions). Whisk in walnut oil.
3) When beets are cool, cut into 1/2 inch wedges. Toss with mixed greens, walnuts , crumbled cheese and dressing.
Cucumber Salad
3 T white wine vinegar
1/2 tsp. coarse salt
1/4 tsp sugar
2 C cucumber, cut into 1/8 inch slices
1/2 C onion, cut into thin rounds
1) Mix vinegar, salt and sugar in a medium sized bowl. Stir to dissolve sugar and salt.
2) Add cucumber and onion and mix to coat them with the liquid.
What's in the Basket?
August 2
Collard greens
Snap peas
Cauliflower
Cabbage
Fresh onions
Fava beans
Head lettuce
Salad mix
Carrots
Summer squash
Beets
Radishes
Celery
Broccoli
Cucumbers
Sorrel
Tomatoes: Cherry and Stupice
Mizuna
Arugula
Chard
Herbs: Basil, dill, cilantro, korean mint, summer savory, flat-leaf and italian parsley
Salutations veggie eaters. The beginning of August brings a continuation of the bounty. New this week are cucumbers, great in a salad or by themselves as a snack on the go. Without further ado, let's get right to the recipes so you can start enjoying all this produce.
Chilled cucumber soup
8 C diced cucumbers
1 C chopped onion
1 medium garlic clove or 4 garlic scapes
1/2 C sesame seeds, toasted
1/2 C italian parsely
zest a juice of 3 limes
1 C olive oil
Salt and pepper to taste
Optional: sour cream or creme freiche for garnish
1) Combine cucumber, onion, garlic, sesame seeds, parsley, lime zest and juice in large bowl and allow to rest for an hour.
2) Either pouring into a blender or using an immersion blender, blend the mixture with the oil in batches to create an emulsified mixture. Strain through a sieve, chill for at least 1 hour and serve with garnish if desired.
Roasted tomato soup
4 lbs tomatoes
6 sprigs fresh herbs (e.g. summer savory, basil or thyme)
3 T olive oil
salt and pepper to taste
2 T butter
1 C chopped onion
2 t garlic
3 C stock or water
1/2 C heavy cream
optional: chopped basil as garnish
1) Preheat oven to 200, line a baking sheet with parchment paper.
2) Cut tomatoes in half, place cut side up on baking sheet, drizzle with olive oil, salt and pepper. Bake until tomatoes are shriveled but plump, about 8 hours.
3) Melt butter over medium heat in large soup pot. Add onion and stir until it becomes slightly brown. Add garlic and cook for 1 min.
4) Stir in the stock and tomatoes. Increase heat to medium high and bring to a boil. Reduce to a simmer for 30 min, stirring occasionally to mash the tomatoes.
5) Puree mixture with blender or immersion blender, return to pot and add the cream. Add more salt and pepper if desired, garnish with chopped basil leaves and serve.
What's in the Basket?
July 26
Tomatoes
Beets
Carrots
Scallions
Broccoli
Cauliflower
Collards
Fennel
Favas
Peas
Cabbage
Head Lettuce
Scapes
Fresh Garlic
Celery
Bouquets
Herbs: Basil, Cilantro, Parsley, Summer Savory, Korean Mint, Dill
Salad Mix: Baby greens, Orache, Mustard, Bronze Fennel, Arugula, Mizuna, Chicory, Kale, Spinach, Fennel fronds
At last, it's Tuesday! CSA pickup day! Here at the farm, we are enjoying seeing the contents of your baskets growing a little every week. It is such a good feeling to be sharing all this beautiful produce with you, our favorite members! Big news this week, we harvested our garlic for the year! Planted in late October to early November, garlic takes all year to get all that garlicky goodness into it and now, VOILA!, we have fresh garlic. The majority of the garlic is sitting in the hay loft curing, or drying, so it will last all year, and we also picked out the very best for seed for this year, as well as for some fresh garlic for you all this week. We are definitely THRILLED to be surrounded by garlic. You might try it in a pesto or salad dressing, or on pasta, or in everything. This also means that you will be getting the last of the garlic scapes this week, so enjoy them while you can! We recommend putting them in a vase as an edible bouquet. But that's just us... We also have celery! We found the celery to be very strong in celery flavor, and we think it would be excellent in a soup, or maybe sauteed in a stir fry. Also, very good dipped in peanut butter... Enjoy!
Lacto-Fermented Sauerkraut
Don't be scared! Lacto-fermented foods are really good for you! Things like yogurt, kimchi, kombucha, miso, sauerkraut and pickles are all made with lacto-fermentation. Although, when you buy them in the store, lots of times they were made by adding sugar and/or salt to preserve them longer, and also lots of times have been pasteurized, which negates all the health benefits of the fermentation. Give this a try with a little bit of cabbage, and see what you think. Fermented foods go very well with rich fatty foods, like meat because they are basically the opposite, by nature, and help the body to digest. This recipe is adapted from Living Raw Food by Sarma Melngailis
2 small or 1 large cabbage (mixing red and green is lovely)
1 Tbs caraway seeds and/or mustard seeds (optional)
3 Tbs sea salt or kosher salt
1 apple (this is optional, but adds a little sweetness which goes well with the sourness)
2 cloves garlic (optional)
In a non-metal bowl, add the cabbage, sliced as you like. The thicker it is, the crunchier your sauerkraut will be. Sprinkle the caraway or mustard seeds (if using) and salt over top of the cabbage. Mix it in with your fingers and really work the salt into the cabbage. Let the salt do it's magic to bring out the liquid in the cabbage by letting it rest for a while, 20 minutes to half an hour. After letting it rest, push down the cabbage with your weight with your fists a few times to really wring it out. At this point, I like to taste the cabbage. It should be salty, but not so salty that it tastes bad. If it is too salty for you, add a bit of water or more cabbage to the mix. Put the mixture into two quart sized mason jars, and pack it in tightly with a wooden spoon. Make sure to leave about an inch of space at the top of the jar. Also, make sure to cover the cabbage with its own liquid. If there is not enough liquid, add a little water on top. Skrew the lids on the jars tightly and keep at room temperature for three days, ideally in a shaded spot. After it starts to bubble, taste your kraut and see what you think. If it isn't funky enough for you, leave it out a few more days, tasting each day. When it is to your desired sourness, keep it in the refrigerator for a very long time. It gets better in there over a week or two, as the flavors come together more. Try it on a sandwich or in a salad, or alone. You could add just about anything to this recipe, beets, carrots, scallions, garlic scapes, the possibilities are endless!
Basil Ice Cream
Try with some raw milk from our farm stand!
2 cups whole milk
1 cup of sugar
1/2 cup fresh basil leaves, chopped
1/8 tsp salt
4 egg yolks
2 cups whipping cream
1 tsp vanilla
Combine the milk, half of the sugar, basil, and salt in a medium saucepan. Scald over medium heat, but do not allow to boil, for about 5 minutes, stirring while it is scalding. Remove from heat and allow to steep at room temperature for about an hour. After steeping, scald again without boiling, and stir while doing so. When it is hot, in a separate bowl, whisk the egg yolks and remaining sugar until frothy. Temper the egg mixture by adding a slow stream of the milk mixture while whisking constantly. Add the entire milk mixture into the eggs slowly before pouring the egg and milk back into the milk saucepan. Heat the mixture over medium-low for a few minutes while stirring until it thickens to coat the back of a spoon. Take it off the heat and allow to cool. Meanwhile, combine the whipping cream and vanilla in a bowl. When the custard mixture is cooled down a bit, add it to the cream and vanilla and stir. Chill this mixture in a bowl in the refrigerator for at least four hours or overnight with plastic wrap on top touching the top of the milk to prevent a skin from forming. When it is cooled completely, use it in your ice cream machine according to the directions. This ice cream is soooo good. We had it last week and I cannot stop thinking about it. I want it in my life every day! This would definitely be very good on a warm evening after being at the beach....
Celery Salad
Whisk 2 tablespoons rice vinegar, 4 teaspoons sesame oil, 1 1/2 teaspoons sugar, 1 1/4 teaspoons grated ginger, 1 teaspoon lemon juice and 1/2 teaspoon salt in a bowl. Julienne 1head of Heritage Farm sized celery, 1 bulb fennel, and 3 carrots. Toss with the dressing and add 1/2 pound of desired protein. This could be tofu, chicken, scrambled eggs, shrimp, or just veggies. Garnish with some cilantro.
July 19th
Tomatoes
Beets
Zucchini
Collards
Chard
Kale
Broccoli
Cauliflower
Cabbage
Carrots
Peas
Herbs: Dill, Parsley, Basil, Summer Savory, Cilantro, Korean Mint
Scallions
Fennel
Fava Beans
Garlic Scapes
Salad mix: Arugula, mizuna, chicory, chard, fennel fronds, spinach, mustards, kale, lettuce, mache, purslane
Happy Day CSA! We are very happy to present to you carrots! Also, cauliflower! And TOMATOES! Yes, that's right! We have been very good and not eating every single tomato we see so we get to share them with you all. We have been eating a couple, though, and they are sooooo yummy, and juicy and sweet! The carrots are very fun to harvest, like beets, because you never know what you're going to get! All kinds of fun shapes where they grew around rocks and other carrots hidden in the dirt. It is so fun to see their little orange tops sticking out of the ground, waiting to be harvested. They are a lot bigger than they seem when they are under the ground, and oh, so delish!
Heritage Caprese Salad
This is our farm's version of everyone's favorite summer salad.
Tomatoes, as much as you like, sliced
1 bunch basil
1 bunch parsley
1 cup pine nuts
1/2 cup Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1/2 cup lemon juice
3/4 cup olive oil
1 cup goat cheese, crumbled
Over medium high heat, toast pine nuts in a skillet. Put basil, parsley, salt, pepper, Parmesan and pine nuts in a blender and pulse until mixed. With blender running, add lemon juice and slowly add olive oil until desired consistency is reached. Lay sliced tomatoes on a serving tray, spoon pesto over tomatoes and sprinkle with goat cheese.
Yogurt Dill Dipping Sauce
This dip has come out quite a few times this week at the farm by popular demand, using mostly farm ingredients. It is good to dip snap peas in or any vegetable really, or as a salad dressing, or on top of a burger or eggs. I use as much garlic or scapes and dill as I can get my hands on, but depending on your love for these, you may want to scale back on them. We hope you love it too!
1 cup yogurt, Greek is wonderful, but any will do
1 small bunch dill
3-4 Korean mint leaves
1 tsp cider vinegar or fresh lemon juice
2-3 garlic scapes, or 1-2 large cloves of garlic
salt and pepper to taste
Dice the garlic cloves or scapes, rough chop the dill and Korean mint and add to a bowl with the yogurt. Stir in the vinegar or lemon juice and season with salt and pepper to taste. I use a little bit more salt than I would think because the flavor just comes out more and more. This dip gets better overnight!
Sauteed Cauliflower
The arrival of cauliflower this week is very exciting, as it is good with just about everything! Sauteing with a bit of olive oil and/or butter brings out a wonderful nuttiness, too.
2 cups cauliflower
2 Tbs olive oil, or butter, or a combination of the two
salt & pepper
Cut your cauliflower into small trees, not too big and not so small that they crumble. Cutting the head in half and working from the stem out is a good way to get uniform pieces. Put a sautee pan over medium-medium high heat. When the pan is hot, add your olive oil and/or butter, swirl it around to coat the pan, and add your cauliflower. Keep your eyes on it to make sure it does not burn, but allow it to brown. Turn the pan down if it browns too quickly. Turn the cauliflower to brown it on all sides. Sprinkle with salt and pepper to taste, and you're done. This is good lots of ways, like with Parmesan or nutritional yeast with some garlic scapes or green onions, or with a bit of curry paste. What I like the most, though, is with butter and a bit of fresh nutmeg grated over top. We hope this inspires you to play with your food and experiment!
What's in the Basket?
July 12th
Salad mix: Lettuce, chicory, orach, cress, arugula, mizuna, spinach and a touch of sorrel
Scallions
Peas
Fava beans
Beets
Herbs: Summer savory, Korean mint, basil, dill
Head lettuce
Kale
Collards
Garlic scapes
Broccoli
Cabbage
Flower bouquets
Happy CSA pick up day, lovely members! We hope everyone is enjoying all of this gorgeous weather, ideally sitting next to some water while sipping a Korean mint mojito (or maybe a basil cocktail- intrigued?)...we know we have. More delicious stuff for you this week. Get excited for...(drum roll) golden beets! And don't sit down yet because we've got, FAVA BEANS! And just in case you thought that there was nothing else to do to make garlic scapes exciting, we've got a new delicious scape recipe for you. Enjoy!
Deep Fried Garlic Scapes
This is a farm favorite!
Garlic scapes, as much as you like
1 egg
1/2 cup corn meal
1/4 cup flour
3/4 cup milk, or as much as needed to make desired consistency
salt and pepper to taste
Set deep fryer to 350 degrees and let reach temperature. In a shallow bowl, mix egg, corn meal, flour and milk together. Add salt and pepper. Toss scapes in batter until coated. Drop the scapes in to the fryer and cook until batter is golden brown, 30 seconds to 1 minute. Let oil drain from scapes on a paper towel.
Whole Roasted Fava Beans with Summer Savory
Eat the whole pod! Quick and easy favas, YAY!
1 lb fava beans
2 sprigs summer savory, minced
3-4 tablespoons olive oil
1 garlic scape, minced
salt to taste
Preheat oven to 450 degrees Fahrenheit.
Remove the little stems and strings from the bean pods and rinse well. Drain well and pat dry. In a large bowl, combine olive oil, scapes, and savory. Add the whole fava pods and toss with in the oil mixture until the beans are coated.
Spread the pods out onto a baking sheet and roast for about 15 minutes, turning the favas over half way through. Check a bean from the pod to make sure it is soft and cooked thoroughly.
Salt to taste and serve.
Basil Cocktails
It's summer. Why not.
5 parts tequila
5 parts tonic water
6 pieces lime
3 teaspoons brown sugar
6 leaves of basil
In a tall tumbler, put in the lime pieces and two tablespoons of brown sugar. Crush the lime and sugar well. Add the basil leave and press gently so as not to become bitter. Now add the remaining brown sugar and fill the glass to the rim with broken ice. Add tequila and tonic water. Stir from the bottom up, bringing up the basil and lime. Garnish with a sprig of basil and a slice of lime.
What's in the Basket?
July 5th
Salad mix: Lettuce, chicory, magenta orach, mache, arugula, mizuna, fennel fronds
Head lettuce
Chard
Collards
Kale
Peas
Beets
Cabbage
Scallions
Fennel
Broccoli
Garlic scapes
Herbs: Cilantro, dill, parsley, Summer savory, Korean mint
Flowers
Welcome back, CSA people! We hope you had an incredible Independence Day, filled with friends, family and food! With all of this amazing weather comes amazing vegetables like...CABBAGE! Try a big bite of Korean mint, also, a farm favorite. Thanks again members, we couldn't do it without you. We hope you enjoy your baskets!
P.s. Let us know what you think about the blog and (especially) the recipes by adding a comment below. We're really curious!
Korean Mint Mojito
10 mint leaves
1/2 lime, cut into 4 pieces
2 tablespoons sugar
1 cup ice
2 ounces white rum
1/2 cup club soda
Place mint leaves and 1 lime wedge into a sturdy glass and muddle them together. Add 2 more lime wedges and the sugar and muddle again. Fill the glass with ice. Pour the rum over the ice, then fill the glass with the soda. Garnish with the last lime wedge.
Garlic Scape Pesto
1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes
juice and zest of 1/2 lemon
1/2 teaspoon salt
black pepper to taste
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
Put pine nuts in a skillet over medium high heat. Toss in pan until toasted, about 3-4 minutes. Place all ingredients except for olive oil into a food processor and pulse a few times until everything is mixed and chopped. With the processor running, slowly pour in the olive oil until you've achieved your desired consistency. Transfer pesto to a container for storage and pour a thin layer of olive oil on the top to seal.
Pickled Garlic Scapes
2 pounds garlic scapes
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 teaspoon cayenne pepper, divided
1 bunch of dill
Trim ends off scapes. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack scapes lengthwise into hot jars, leaving 1/4" headspace. Add 1/4 teaspoon cayenne pepper and 1/4 of the dill to each pint. Ladle the hot liquid over beans, leaving 1/4" headspace. Remove air bubbles and process jars for 10 minutes in a boiling water canner.
What's in the Basket?
June 28th
Beets
Peas
Garlic scapes
Salad mix: Lettuce, chicory, magenta orach, mache, arugula, mizuna, fennel fronds
Collards
Head lettuce
Broccoli
Fennel
Scallions
Parsley
Flowers
Hello, again, CSA! Please excuse the absence of a CSA blog post last week, we will more than make up for it with our post for this week. We've got some really exciting vegetables popping up all over the farm right now. Enjoy some peppery, savory, bitter and sweet additions to the salad mix and get ready for BROCCOLI! In addition to our delicious veggie crops, we've got some really beautiful, fragrant crops springing up right now. Make sure to take in a big whiff of the bouquets, especially the phacelia, you'll not regret it. As always, enjoy your baskets and see you next week!
Grilled Cheddar and Fennel Sandwiches with Curry Mayo
2 tablespoons finely chopped garlic scapes
2 tablespoons curry powder
1 teaspoon vegetable oil
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 baguette
1 1/2 tablespoons unsalted butter, softened
1/2 pound extra-sharp cheddar
1/4 cup very thinly sliced fennel bulb
Cook garlic scape and curry powder in oil in a large skillet over medium heat, stirring occasionally for 2 minutes, then transfer to a small bowl and stir in mayonnaise and lemon juice.
Cut 16 diagonal slices (about 6 inches long) from baguette. Spread 1 side of each slice with butter, then turn over and spread opposite side with curry mayonnaise. Cut cheese into thin slices no wider than the bread slices. Divide cheese among 8 slices of bread, then top with fennel and remaining slices of bread, buttered sides up.
Heat skillet over medium heat until hot, then cook sandwiches in 2 batches, turning over once and pressing occasionally, until browned and cheese is melted, about 7 minutes per batch.
Creamy Fennel and Greens Soup
1 tablespoon olive oil
1 tablespoon unsalted butter
1 fennel bulb, trimmed and chopped
3 scallions, whites and greens chopped
1 pound mixed dark leafy greens, try collards and beet greens, coarse stems and center ribs discarded and leaves chopped
6 cups water
3 cups baby spinach
1/2 cup heavy cream
1 tablespoon fresh lemon juice
Heat oil and butter in a 6-quart pot over medium heat until foam subsides. Add fennel, scallions, 3/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.
Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute.
Puree soup in batches in a blender, or all at once with an immersion blender, until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt and garnish with fennel fronds.
Soup can be made up to 2 days ahead and reheated or be served cold.
Beet and Parsley Salad
2 medium beets
1 cup packed parsley leaves, chopped coarsely
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
Trim and peel raw beets, then cut into very thin slices. Make small stacks of slices and cut each stack with a sharp knife into very thin strips. Toss beets with parsley, salt, sugar and pepper in a serving bowl until sugar is dissolved. Add oil and toss to coat. Sprinkle vinegar on salad and toss again. Serve immediately.
What's in the Basket?
June 14th
Salad mix: Lettuce, chicory, magenta orach, mache (aka corn salad)
Head lettuce
Spinach
Scallions
Radishes
Garlic scapes
Chard
Old Field Tea (ingredients collected and dried on farm by Sarah)
Flowers
Cilantro
Hello, lovely CSA members! We're another week closer to summer and your baskets this week prove it. You'll notice that we've got some new crops to give to you, say "good bye" to green garlic and "why, hello there" to garlic scapes! Also say "hi" to chard, scallions, and a variety of new salad greens. While you're at it, say "hola" to cilantro. Now that you've been acquainted with all of these delicious new veggies, it's time to put them in your bellies! Yum-yum.
Hearty Green & Feta Phyllo Pockets
1/3 cup white rice
2/3 cup water, plus additional as needed
3 pounds hearty greens; swiss chard, spinach, dandelion greens, kale, beet greens, whatever you like!
1/3 cup plus 2 tablespoons olive oil, divided
3 scallions, white and light green parts sliced into thin rings
1 teaspoon minced garlic scape
7 ounces (about 1 1/2 cups) feta cheese
1/3 cup fresh dill, chopped
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground nutmeg
2 eggs
salt and pepper to taste
1/2 pound phyllo dough
1/3 cup butter, melted, plus additional for brushing
Combine the rice and water in a small saucepan and bring to a boil over high heat. Cover, reduce the heat, and simmer until tender, about 15 minutes. Pour rice into a large bowl and refrigerate until cool.
Cut the stems from the greens and tear into bite sized pieces. Heat 2 tablespoons oil in a large saute pan over medium-high heat. Add the scallions until they've softened, about 5 minutes. Add the garlic scape and cook for 1 minute.
Reduce the heat to medium and add the greens, tossing with tongs until everything is coated with oil. Cook for about 3 minutes. Transfer the mixture to a fine-mesh sieve or colander and press with a spatula to extract as much moisture as possible. Mix the greens with the rice and refrigerate for 10 minutes. Stir in the feta, dill, Parmesan, nutmeg and eggs. Season with salt and pepper. Preheat the oven to 350 F.
Stack 2 sheets of phyllo dough on a cutting board with the long side facing you. Cover the remaining dough with a clean dish towel to keep it from drying out.
Combine the butter and remaining oil in a measuring cup. Pick up the right half of the top phyllo sheet, as if turning the page of a book. Lightly brush the bottom sheet with the butter-oil mixture, lower the top sheet onto the buttered sheet, and press to seal the right side of the sheets together. Repeat with the left side. Cut the dough into four 3 1/2 inch-wide vertical strips.
Place a heaping tablespoon of the filling on the bottom left corner of one strip. Fold the bottom edge upward, lining it up with the edge on the right side to make a triangular pocket. Fold the pocket upward, then to the left and so on as if folding a flag. Repeat with the remaining strips.
Place the pockets on a cookie sheet and brush lightly with butter. Repeat with the remaining dough and filling. Bake the pockets until they are golden brown, 40 minutes.
Chard, Pancetta & Fontina Cheese Pizza
Dough:
3/4 cup warm water
1 teaspoon honey
1 .25 ounce packet of yeast
1 tablespoon plus 1 teaspoon olive oil, divided
1 cup whole wheat flour
1 1/2 cups all purpose flour
1 pinch salt
Topping:
1/2 pound pancetta, chopped into small pieces
1/2 pound chard
1 tablespoon garlic scape, sliced
2 tablespoons coarsely ground cornmeal, divided
6 ounces fontina (or other strong-flavored cheese), cut into small cubes
salt and pepper to taste
Preheat oven to 450F. Place a baking stone on the center rack of oven. Combine the water, honey and yeast in a large mixing bowl; allow it to sit for 3 minutes. Stir in 1 tablespoon of the oil, flours and the salt; knead until the dough is smooth and elastic, about 10 minutes by hand. Place the dough in a clean mixing bowl rubbed with the remaining oil, cover with plastic wrap and allow it to rest in a warm place until dough has doubled in volume, about 1 1/2 hours.
Cut stems from chard. Heat oil in a large saute pan over medium high heat. Add the garlic scape and cook until it begins to brown. Remove the garlic with a fork and discard. Carefully add the chard to the hot garlic infused oil and toss with tongs to wilt; cook for 30 seconds. Season with salt and pepper and set aside.
Cut dough into 2 pieces. On a lightly floured surface, roll each piece into a 12-inch round. Sprinkle a baker's peel or inverted baking sheet with 1 tablespoon of the cornmeal and place one round of dough on top. Spread half the cheese over the dough, top with half the chard and half the pancetta.
Use a decisive jerking motion to slide the pizza onto the baking stone in the oven. Bake until the crust is golden brown and the cheese is bubbly, about 10 minutes. Remove from oven with a pizza peel to a cutting board, cut into wedges and serve immediately. Repeat with second ball of dough.
What's in the Basket?
June 7th
Spinach
Salad Mix (for Family Shares)
Head Lettuce
Radishes
Green Garlic
Eggs
Cut Flowers
Nasturtium Seeds
Zucchini Muffins
Why hello again, dears! Good to see everyone again. As everyone knows, this season has been especially hard on us. We have, and continue to, try everything we physically (and emotionally) can to get our crops growing. So as you may have noticed, we've supplemented your baskets this week with some non-garden goodies. The nasturtium seeds were hand harvested by our own Pablo down in Corvallis, OR and the delicious zucchini muffins were baked with love by Camryn! (p.s. here's a list of ingredients for the zucchini bread in case anyone has any food allergies or adversions... whole wheat flour, honey, butter, cinnamon, baking powder/soda, salt, poppy seeds, eggs and zucchini.) Please enjoy what's in your basket this week, and below are a few suggestions of ways in which you might do that. Thank You!
Tea Sandwiches
There are so many ways to make these, so be as creative as you like. Here are a few I like:
Radish and Goat Cheese on Rye
Radish with Butter on Zucchini Muffin
Egg Salad on Crusty Bread
Green Garlic with Goat Cheese and Spinach Sandwich
Radish and Spinach with Cream Cheese and Poppy Seeds on Pumpernickel
Wilted Spinach and Radish Salad
Over medium heat, add olive oil to coat a medium size skillet. Add radishes that have been halved and greens removed, and saute until whites start to turn golden. Add spinach and radish greens and toss to coat in oil. Put a lid on the skillet and let cook, stirring occasionally, until greens are wilted, about 2 minutes. Season with salt and pepper and drizzle with balsamic.
Muerbeteig
This is a German fruit tart with a shortbread crust.
3/8 cup sugar
1/2 cup cold butter
3/4 cup flour
1 egg
a pinch of salt
whatever fruit you'd like as a filling; try slices of apple or peach, rhubarb alone or with sliced strawberries, blueberries, raspberries, cranberries with grated ginger.
Sift flour onto a large board or clean table. Make a well in the center of the flour and add the sugar and the egg. Cut the butter into slices and lay them around the rim. Mix the egg and sugar with your fingertips, then quickly rub the butter into the flour and blend all the ingredients. Don't knead too long, keeping the ingredients cold is what makes the pastry light and flaky. Form the dough into a ball, wrap with plastic and let sit in the refrigerator for at least 30 minutes.
Preheat oven to 450 degrees. Quickly knead the dough again and then place in a flat tart pan. Use your fingers to spread the dough to the edges, sprinkle with bread crumbs and prick some holes into the dough with a fork to avoid bubbles. Bake for 10-15 minutes. Let cake rest for 5 minutes and remove from pan while still warm. Let cool on a wire rack before topping with fruits. Sprinkle with some sugar, if desired.
What's in the Basket?
May 31st
Herbs; Chives & Lavender
Green Garlic
Garlic Bulbs
Spinach
Braising Mix; Kale, Cabbage shoots, Broccoli shoots
Lettuce Mix
Flower Bouquet; Stock and Crimson Clover
Welcome back! It's Tuesday and that means it's time for some fresh veggies and some creative cooking. As usual, we've got some recipes of our own to help you get the juices flowing. Enjoy, and feel free to give us a call if you need anyone to try out those cornmeal waffles on!
Creamy Chive Dressing
1/4 cup yogurt
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon green garlic, minced
1 tablespoon fresh chives, chopped finely
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Whisk together all ingredients in a large bowl. Add salad greens and toss with dressing.
Baby Spinach, Mushroom and Garlic Bread Pudding
2 tablespoons unsalted butter
1/2 pound spinach, stems removed
1 pound mushrooms, sliced
1 garlic clove, minced
1/4 pound French baguette, crusts removed, bread cut into 1/4 inch cubes
2 large eggs
3/4 cup heavy cream
pinch of fresh ground nutmeg
Preheat oven to 325 degrees Fahrenheit. Butter a deep baking dish. In a large skillet, melt 1/2 tablespoon butter over medium high heat. Add mushrooms, cook until they release liquid. Add the spinach and garlic, season with salt and pepper and stir a few times. Cover and cook until the spinach wilts, about 2 minutes.
Set a colander over a bowl and drain the spinach mixture, press very lightly and extract 1/4 cup of liquid. Spread out spinach mixture on a rimmed baking sheet to cool.
Heat the remaining 1 1/2 tablespoons of butter in a large skillet. Add the diced bread and cook over medium heat until browned on the bottom, about 3 minutes. Stir and continue to cook until the croutons are crisp all over, about 2 minutes longer. Transfer croutons to a plate to cool.
In a bowl, whisk the eggs with the cream, reserved spinach cooking liquid, 1/2 teaspoon of salt, 1/8 teaspoon of pepper and the nutmeg. Stir in the spinach mixture and pour everything into the prepared dish. Spread the fried croutons evenly over the top.
Set the dish in a roasting pan and pour enough hot water into the pan to reach one-third of the way up the side of the dish. Bake the bread pudding for 35-40 minutes, or until set. Let the pudding cool slightly, then serve.
Cornmeal Waffles with Lavender Syrup
Waffles:
1 1/2 cups ground wheat
3/4 cup whole wheat flour
1/2 cup cornmeal
1 tablespoon plus 1 1/2 teaspoons baking soda
1 tablespoon plus 1 1/2 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoon brown sugar
2 egg yolks
2 1/2 cups buttermilk
3 tablespoons plus 1 1/2 teaspoon canola oil
4 egg whites
1 cup honey
1 teaspoon lavender, chopped finely
Syrup:
1 cup honey
4 teaspoons lavender, chopped
2 teaspoons fresh lemon juice
Make Waffles:
Combine all dry ingredients, plus a pinch of salt, in a large bowl, set aside. Mix egg yolks with buttermilk and oil. Incorporate yolk mixture into dry ingredients. Whip egg whites to medium peaks and fold into batter one third at a time to incorporate fully. Ladle batter onto a nonstick waffle iron until griddle is covered but not overflowing. Cook waffles until golden, 3 to 4 minutes.
Make Syrup
Bring honey, lemon juice and lavender to a simmer in small pot. Remove from heat and let steep for 30 minutes. Strain honey into a jar and discard lavender.
What's in the Basket?
May 24th
Herbs; Chives, Lemon Balm
Carrots
Garlic Bulbs
Green Garlic
Mustard Greens
Spinach
Lettuce Mix
It's time again to receive the bounty of the basket. To peek inside and ponder, "What's for dinner tonight?" or even better yet, "What's for dessert?". Well, hopefully we can help you to answer that with some of the tasty recipes we have listed below. Have fun!
Mustard Greens with Hot Garlic Dressing
1/3 cup olive oil
4 cloves garlic, minced
1/4 cup cider vinegar
Baby mustard greens, as much as you like
Heat oil and garlic in a small sauce pan over medium heat until fragrant, about 1 minute. Stir in vinegar and immediately pour over greens. Season with salt and pepper and serve right away.
Salmon, Mustard Greens and Potatoes with
Mustard-Dill Glaze
1/4 cup Dijon mustard
1/4 cup vegetable oil
1/4 cup fresh dill
3 tablespoons brown sugar
1/2 pound new potatoes, cut into 1/4 inch slices
2 8-ounce salmon fillets
1 bunch mustard greens, cut cross wise into 2-inch-wide strips
Preheat oven to 350 degrees Fahrenheit. In a small bowl, mix together Dijon mustard, oil, dill and brown sugar. This will be your sauce and it can be made ahead.
Place potatoes in a separate bowl, spoon 1 tablespoon of sauce over them and toss to coat. Arrange potatoes in a baking pan and bake for 15 minutes.
Remove pan from oven and push potatoes to the side of the pan. Spread 2 teaspoons of sauce on each of the salmon fillets and place them in the center of the pan. Bake until salmon is cooked through, about 18 minutes. Meanwhile, place greens in a large skillet with 2 tablespoons sauce. Cook on medium-high heat until wilted, about 4 minutes. Serve with the remaining sauce on the side.
Carrot Cake with Cream Cheese Frosting
1 1/2 cup vegetable oil
2 cups sugar
4 eggs
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
2 cups flour
3 cups carrots, grated
1 cup walnuts, chopped
Cream Cheese Frosting
2 cups cream cheese, softened
1 cup butter
3 cups powdered sugar
1 teaspoon vanilla
Cream butter and cheese. Add sugar, vanilla and salt until well incorporated.
Preheat oven to 350 degrees Fahrenheit. Blend oil with sugar. In a separate bowl, sift together flour, salt, soda, baking powder and cinnamon. Add to the sugar mixture. Mix in carrots and walnuts and pour into two greased 10 inch round pans. Bake until a toothpick inserted comes out clean, about 50 minutes to an hour. Let cake cool completely before frosting.
Once cool, remove cake from pans. Spread frosting on the top of one round and set the second round on top, then frost the rest of the cake.
What's in the Basket?
May 17th:
Herbs: Chives, Lemon Balm, Mint
Woodland Mix: Miner's Lettuce, Pea Shoots, Dandelion Greens, Chickweed
Leeks
Green garlic
Head garlic
Carrots
Broccoli Raab
Eggs
Welcome to your first CSA basket of the season! Inside you'll find a variety of fresh produce, bursting with flavor and leaving you thinking, "yum". However, some things in the basket may leave you thinking, "huh?" So if you haven't had the pleasure of cooking with green garlic, broccoli rabe or our wild green woodland mix, get ready for a treat. Below are a few recipes to get you started, so what are you waiting for? Spend some of these rainy days experimenting in the kitchen, and enjoy!
Spring Quiche
1 cup asparagus, sliced into 1/2 inch rounds
1 cup leeks, sliced into 1/2 inch rounds
1/2 cup green garlic, chopped finely
3-4 tablespoons fresh chives, chopped
3/4 cup goat cheese, crumbled
3 large eggs
3 large eggs
2-3 tablespoons butter
1 cup whole milk
salt and pepper to taste
Pie Crust
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup lard or shortening
3 tablespoons water
In a large bowl, sift together flour and salt. With a pastry blender (or your fingers), work in lard until the grain in the mixture is the size of a pea. Stir in water, 1 tablespoon at a time, until the mixture holds together when you gather it into a ball. Roll out on a floured surface to 1/8 inch thick and place evenly into a pie pan.
Preheat oven to 350 degrees Fahrenheit.
In a large skillet, melt butter over medium heat, then add asparagus and stir to coat. Cover the skillet and let cook for 2-3 minutes. Add the leeks and green garlic to the skillet; stir to mix, cover and let cook for about 5 minutes, stirring again once or twice. Once the leeks are tender, add chives and remove from heat.
Meanwhile, in a large bowl, whisk together eggs, milk, salt and pepper. To prepare quiche, pour the asparagus mixture into the prepared pie crust, sprinkle goat cheese evenly over the filling and then pour the egg mixture on top of it all.
Bake the quiche for 25-30 minutes, or until golden and puffy. Serve warm or at room temperature
Broccoli Rabe with Walnuts and Currants
1 tablespoon olive oil
1/4 cup walnuts, chopped
1 stalk green garlic. chopped finely
1 bunch rabe
1/3 cup dry sherry or white wine
1/4 cup currants
In an extra-large skillet over medium heat, heat olive oil. Add walnuts and toast, stirring constantly, until fragrant, 1-2 minutes. Add green garlic and saute for one more minute. Add broccoli rabe, sherry and currants and cover pan. Cook, stirring occasionally, until broccoli is tender, about 7-10 minutes. Season with sea salt and freshly ground pepper.
Wild Greens with Onions and Wild Mushrooms
4 cups wild greens
1 tablespoon olive oil
1 medium onion
1 clove garlic or 1 stalk green garlic, sliced
1 cup wild mushrooms, sliced
Place greens into a steamer over boiling water, steam for 2 minutes or until bright green. Transfer to a large bowl. Heat oil in a skillet over medium heat. Add onion, garlic and mushrooms, cook for about 5 minutes or until tender, stirring occasionally. Add mixture to steamed greens, toss and serve.
Lemon Balm Marinade and Salad Dressing
2 cups lemon balm leaves
2 tablespoon garlic, minced
1/4 cup lemon juice
1 tablespoon dark molasses
1/4-1/2 cup olive oil
salt and pepper to taste
Put all ingredients (except for the olive oil) into a blender. With the blender on, slowly add the oil until desired consistency is achieved.
