Saturday, December 20, 2008
Thanks to all who have been checking back occasionally to see what is going on here at muddy fingers farm. According to this site - not much. But that is not the case! We have still been going to market once a week, with today scheduled to be the last market of 2008, unfortunately the roads around us were quite slick and the snow kept falling all day, so we missed the market and the annual rutabega curl, bummer! We did get to do some nice cross country skiing, so that is good, but we were sorry to be snowed in from a day out.
Pictured is an event from a few weeks back, when we rented a gi-normous chipper and made our own mulch for around the trees in our orchard and our blue berry plants. It is super fun to make our own mulch, first it kills two proverbial birds with one stone (cleaning out unsightly brush while clearing some new land and also keeping weeds from growing around our young trees- i guess that's three birds) and secondly, it is a huge rush to put a six inch diameter piece of wood into the machine, and have chips come out the other end! If you ever find a huge brush pile around your place, we highly recommend a chipper!
With all that chipping done, we had managed to clear a new area that will be put into production either in 09 or cover cropped next year and used to grow in 2010. Matthew moved the fence around our field out enough to accomodate the new growing area and its great to have some more room to use. We will not be expanding production, instead, we will use the new space to allow ourselves to have two areas of our current field "fallow" each year, thus allowing them to rest while we grow crops to feed the soil in them. The idea of a fallow is an important one for sustainable farming and its an old one, too. We have been worried that we didn't have enough land to really rest any of it (and instead we would have to buy compost to truck in that fertility), and are excited to have made room to grow soil improving crops every four years or so in each spot.
In addition to farm stuff, we have been enjoying sleeping, reading a lot, cross country skiing, taking walks in the snow (or not depending on the day), and are looking forward to ice skating when the ice is really hard.
We couldn't resist saying welcome to winter, since tomorrow is the darkest day of the year! Check back again sometime,
liz and matthew
Tuesday, October 28, 2008
putting our friends sarah and eric to work!
Last week of the CSA. Its been our pleasure to provide your family with food this year, thank you for your support of our family and farm.
There are a few things left to do to wrap up the season, still have a little garlic to plant, and then a bunch to be mulched with old hay to keep it warm(er) over the winter and moist in the spring and summer until we harvest it next july/august. We will still have a market on saturday to attend until we run out of things to bring and we plan to sell to the three restaurants that we have been selling to all season for another few weeks.
The forecast is sounding like we may see our first snow of the fall soon, and we all are winding our activities down accordingly -- the humans in our house are working less, and cooking, reading, and relaxing more, the pets in our house are sleeping in front of the fire and showing us the appropriate pace for cool, wet days. Before too long, liz will be back to substitute teaching and matthew will be in charge of "holding down the farm", so to speak.
This week's share:
pumpkins or winter squash
next week, you're on your own!
baked acorn squash stuffed with nuts and apples
1 medium Acorn squash
1 large Apple peeled and chopped
1 teaspoon (to 2 tsp) honey
1 teaspoon Lemon juice
1 tablespoon (to 2 tbs) walnuts, chopped (opt)
¼ teaspoon Ground cinnamon (opt)
Preheat the oven to 350.
Cut the acorn squash in half and remove the seeds. Bake upside down for 30 minutes.
Meanwhile, combine the apple, honey, lemon juice, nuts and cinnamon. Fill the squash halves with this mixture and bake for another 30 minutes, or until the squash is soft. Serve hot. From The Occasional Vegetarian by Karen Lee
Andrea’s Aromatic Pumpkin and Chick pea hot pot: (this is more like a curry that you would serve over rice than it is like a soup, last fall we ate this a lot, then we forgot about it, we'll eat it again, it is delicious!)
3 T vegetable oil
1 ½ cups finely chopped onion
¼ tsp salt to taste
2 or more tsp bottled thai curry paste (I used just curry powder, and it was fine)
1 tsp ground cumin
1 tsp ground corriander
2 T grated fresh ginger
2 pounds peeled, seeded pumpkin or other winter squash, cut into 1 ¼ inch cubes. (alternately, you can bake the squash and scoop the softened insides out into the “soup”)
2 cans (15 oz each) light coconut milk
1 cup stock or water
3 T soy sauce
2 cans (15 oz each) chick peas, drained
1 cup cubed tofu, plain or herbed
Black pepper to taste
1 cup loosely packed cilantro leaves, finely chopped
Cook basmati rice and plain yogurt, optional
Saute onions and salt in oil until softened, but not browned. Stir in curry paste, cumin, corriander, and ginger. Raise heat to medium high and add pumpkin, stir to coat with seasonings. Add coconut milk, stock, and soy sauce. Simmer on low until pumpkin is almost tender, 10-20 minutes. Stir in chick peas and tofu, partially cover pan and simmer for 5-10 minutes. Stir gently, adjust salt and pepper to taste, add additional curry paste to make it hotter. Serve over rice, sprinkle with cilantro. Yogurt can cool taste buds if too hot.
From Asparagus to Zucchini cookbook, 3rd edition
Potato salad with Arugula
2 lbs. Small potatoes
½ cup very thinly sliced red onions
2 large tomatoes, cut into ½ inch wedges
1 cup chopped Arugula leaves
3 t white wine vinegar
6 T extra virgin olive oil
½ tsp dry mustard
Salt and pepper to taste
Boil potatoes until tender when pierced. Cool and chunk into 1 inch pieces. Toss other ingredients, mix up dressing and pour over.
From greens, glorious greens!
Home made pumpkin pie:
Cut pumpkin in half along the longitude, then into 6 or 8 wedges, Bake uncovered in 325°F oven until tender throughout (1-2 hours), you can combine this with baking other winter squashes, potatoes, or other items so that you can double up on meals with one oven use. When cooked, allow to cool slightly and then puree in a food mill or in the food processor. Then use, in the following recipe or in soups, breads, or mashed as a side dish with butter. I often make two pies at once or freeze enough for a second (or 3rd or 4th) pie for later.
1 1/4 cups pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9-inch)
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.
have a great week and winter! liz and matthew
Monday, October 20, 2008
A carrot loving dog!
Luscious paw paws! YUM!
frosty parsley on tuesday morning.
Just two more pickups for the 2008 CSA season! Hard to believe that we have already eaten our way through so much of the year! Thanks for belonging to our farm this year and taking an interest in a little slice of the world and what happens to an agriculutral family that lives on that land. It makes a huge difference to us to know that if our farm was wiped off the map somehow, that there would be people who would know and it would matter to.
Yesterday was the day that comes only once a year, and that is the one where it is permissible to throw rotten or frost damaged tomatoes at each other. Soon after our first killing frost of the year, we will give into the urge to toss a few really gross ones at each other as we duck behind what is left of the once lucisous plants. We try not to really hit each other too much, but its acceptable to let a really sloppy, wet one land near by with a little warning splatter to land on the other. Its fun to get that kind of thing out of the sytem once in a while, but its also nice to take a shower afterwards and to leave those stinky clothes outside until the next laundry day.
The house has been full of Paw paw seeds this week, we got a bushel of paw paws from Cornell's orchard and we are eating them like crazy and have been freezing some for winter use, too. We would like to grow paw paw trees of our own someday, so we are saving all the seeds in order to plant them later. Today i realized it was out of hand as i saw four piles of the large, shiny seeds scattered on various tables, and counters. It is time to consolidate them all in one place! But, what, you say, is a paw paw? It is the largest native fruit in north america, they have a great tropical taste similar to a banana, or some say a mango or pineapple. Simply scrumptious! Can be cut open and eaten with a spoon tastes like a soft banana custard.
Reminder: October 25th will be our last csa event of the year. We will be planting some garlic, though its is going in the ground fast! we planted three more beds today. Then we will enjoy a potluck that should be very nice, please put it on your calendar and come on up!
This week's share:
parsley or cilantro
Next week's share:
greens, onions, cabbage or cauliflower
1 cup chopped nuts
1 cup honey
12 large sweet apples
mix nuts and honey (can add raisons) core apples to within half inch of the bottom, do not pierce bottom of apple
fill cavity with walnut-honey mix. dot top of each apple with butter and cinnamon
put apples in oven proof dish just big enough to hold them. Pour boiling water to one inch level, cover with foil.
bake 30 minutes at 375 or until tender but holds shape. serve warm or cold
from farm fresh recipes
Summer in winter celeriac carrot slaw:
1 large or 2 small celeriac bulbs
2 large carrots
2 cloves garlic, minced
2 T sherry vinegar (red wine or lemon juice work)
1/4 tsp salt
2 tsp dijon mustard
1/3 cup olive oil
1 T sour cream
freshly ground pepper
peel celeriac with a sharp knife (or wash well and trim hairy roots off). Grate celeriac and carrots into large shreds. you should have about four cups. Mix together other ingredients. pour over veggies and toss gently, marinate for 30minutes before serving. from asparagus to zucchini cookbok, third edition
have a lovely week, and stay warm!
liz and matthew
Wednesday, October 15, 2008
Special thanks to the Glenn parents this week, with their help, we were able to replace a fabric wall on the greenhouse that had developed some tears and a torn zipper door. With their help, we were able to frame up a real endwall. It's still waiting for plastic to be put on it, but it looks a lot better than it did last week and will last for years. Thanks guys!
Things on the farm this week have been good. We look forward to the end of october and things slowing down a bunch, three of our weekly markets will end and with them our CSA pickups. November will mean just one market per week and a much slower pace for us. (We are currently harvesting for four markets per week, four csa dropoffs, as well as three restaurants.)
Please join us for our last CSA event of the year! We will be planting garlic on the saturday, the 25th of october. The event will begin at 4:30 PM (after market for us) and we will do what we can before dark, please stay for a potluck supper and a last chance to say hello and goodbye to other CSA members for the year. An email reminder will follow.
Tonight we had a Cornell Cooperative Extension Event at our farm to plant garlic and talk about fall gardening. We were excited to have an enthusiastic group of 13 show up at our place to take a tour, talk about CSA, and learn about growing garlic. It was neat to be able to open up our farm to some community members and to meet some more local folks! Plus, we got 40 some pounds of garlic planted, not a bad deal at all!
This week's share:
Spicy greens mix
Next week's expected veggies:
potatoes, garlic, brussels sprouts?
Butter a pie plate, cake pan, or casserole dish. Peel and slice 4 to 6 apples (Granny Smilth or Pippins work the best).
1 cup sugar 1/2 teaspoon salt
1 cup flour 1 teaspoon Baking Powder
1 egg, beaten
Pack this crumbly mixture over the apples and sprinkle with the following topping:
1 Tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon of nutmeg
Doth with butter. Pour 1/2 cup of water over the top.
Bake at 350 for 45 minutes or until the apples are tender.
(this recipe is yummy, thanks, marcia! Next time i make it, i will omit the egg and perhaps just dot with a little more butter, i didn't like the eggyness)
two ideas for parsnips, also nice sliced or grated on salad!
Oven fried Parsnips:
Heat oven to 400 degrees. Julien parsnips toss in olive oil and salt. Spread in a single layer on a baking sheet. Bake 15 minutes, toss well with additional salt. Continue to bake, tossing occasionally, until golden brown, about 30 minutes total.
Cream of Parsnip-leek Soup:
1 lb. Parsnips, diced
2 leeks, sliced
5 cups of stock, seasoned with salt and pepper to taste
¼ cup skim milk powder
Tamari or soy sauce
Cover parsnips and leeks with stock and cook until tender. Puree in blender. Add remaining stock and heat in a double boiler. Whisk skim milk powder into 1cup water, ad to soup about 10 minutes before serving. Add tamari/soy sauce, correct the seasoning to taste, and garnish with parsley. Makes 4-6 servings.
have a great week!
liz and matthew
Thursday, October 9, 2008
What the heck is this hairy looking thing again? Celeriac is closely related to celery, and the leaves are edible, and taste like celery, though stronger. The leaves and stalks can be used in salads or are most excellent in soups. The root is what the plant is actually grown for, and it is an old vegetable that was grown widely both in Europe and in the US back in the 1800s. When people where concerned about having a steady supply of food throughout the winter, celeriac was a true standout. It can be stored for 6-8 months in a root cellar. As long term storage became less important than looks, celeriac fell out of favor. (I wonder why?) The root has the texture of a potato when cooked and a mild celery flavor. It is delicious in soups and stews of all kinds, making a creamy and flavorful soup base. Or use it to replace potatoes in a favorite recipe and see what you think. It is excellent raw in salads, or as sticks dipped in your favorite dip. It is high in carbohydrates, Vitamin C, phosphorus, and potassium, and has only 20 calories per cup.
To store it, remove the tops, and put them and the root in a bag in the hydrator drawer of the fridge. The root will keep at least a month. The Leaves will keep 10 days or so. See the couple of recipes below.
Cream of Celeriac and Leek Soup:
1 ½ pounds celeriac
1 large potato
3 T butter
4-5 cups broth, divided
Light cream, optional
Salt and freshly ground pepper
Wash leeks and slice white and light green parts, to make 2 cups. chop celeriac (peel if tough) into ½ inch cubes, you want 3-4 cups. Chop potato coarsely. Melt butter into soup pot, cook leeks until soft. Stir in potatoes and celeriac. Add four cups broth, bring to boil, reduce heat and simmer until vegetables are tender, 20-25 minutes. Pass through a sieve, or puree in a blender/food processor. If very thick, thin with cream and more broth. Season with salt and pepper to taste. Makes 8 cups.
Garlicy mashed potatoes with celeriac.
1 celeriac, equal amount of potatoes
2-3 large garlic cloves.
Cube both celeriac and potatoes. Boil seperately, or add celeriac and cook for 12 minutes, then add potatoes and garlic and continue to boil until quite soft. Drain and mash with butter, salt, pepper, and a little milk to make it smooth. an excellent addition to your thanksgiving feast, or a nice winter meal.
Tuesday, September 30, 2008
Lately lots of people have been asking when the last week of the CSA is, what are people getting tired of us already? But really, it is a good question. The CSA runs until the end of October, so there will be four more pickups after this week's, with the last saturday pickup (and the last pickup of the year) actually on november first.
We hosted a dinner this week to say thank you to our three working share groups, and we wanted to publicly thank them as well, if it were not for their hard work and generous help we would not have been able to manage everything this season. It was uplifting to see smiles on their faces even when picking beans and tomatoes for what seemed like hours at a time. The cheerful and very helpful mood each friday morning made it one of our very best days of the week. Our deepest gratitude to Harold, Mark and Pat, Terri, Lydia, and Reeder--thanks guys!
If you are interested in becoming an extremely appreciated person next year, please think about it over the fall and winter and let us know next spring. We will certainly want at least three working shares for harvesting on friday's next year, we will also be looking for someone to help us set up our thursday market in Corning, and may be looking for someone to help us setup at one other market of the week as well. The ideal candidates seem to be self employed, retired, parenting children, or teachers. If you have free time during the week or know someone else who does and may be interested in a working share, spread the word for the 2009 season.
The pierogi making day was a great success and quite fun, too! Pierogies were made and filled and eaten. Folks took walks out to the gorge and sat and appreciated the pond. It is always so meaningful to us to see other people appreciate our land and take time to sit and absorb what is going on here, from the swimming of fish, to the calls of the turkeys in the woods, it makes us glad to see other people have a chance to watch the large and small of our little ecosystem go by. And it made me especially glad to see the ecosytem of our kitchen return to equilibrium before the last guest left, as it is daunting to have 20 some guests in the kitchen, and my heartfelt thanks go out to those who did the dishes and scraped the dough off of our counters. What a nice event! For those who missed it, and for those who didn't- below is the "Classic pierogi" recipe that i have always used. Several other people brought other doughs, as for filling variations, the possibilities are almost endless, we had lots of types of fillings ranging from mushroom, to potatoes, to sweet potato, to grape. I'd be glad to post the dough and filling recipes too, just send the recipes along in an email and they'll go up here for all to see.
This week's share:
next week's share:
broccoli, potatoes, garlic, leeks, celeriac?
3 cups all purpose flour
2 eggs slightly beaten
1 cup sour cream
1/2 tsp salt
dash of pepper
let stand 20 minutes, roll out thinly (1/8-1/4 inch thick) on a floured board. Cut with a biscuit cutter or the top of a large mug. Place a rounded teaspoon of filling in center, fold edges over and pinch to seal them completely (a little water may help). Boil 3-5 minutes, may be browned in a little butter and then served.
combine 3 cups mashed potatoes with 1/2 cup finely shredded cheddar cheese.
finely chop cabbage, cook in boiling salted water about 10 minutes, saute one onion in butter and then add cabbage, toss with salt and pepper.
Let your imagination run wild with ideas for fillings. Samosa or ravioli fillings work just fine.
rolling the dough and boiling the pierogies
filling the pierogies Butternut squash soup (works with other squash, too.):
1 large squash
2 Cinnamon sticks
6 allspice berries
1/4 cup maple syrup
Peel, seed, and cube squash, cover with water and boil, tie non ground spices in a cheese cloth and add to pot, boil and simmer over low for 40 minutes. Remove spices, drain squash and keep liquid, return to pot and mash (puree for smoother soup), add maple syrup, and ground up spices if desired, thin with liquid if needed.
OR cut squash in half and scoop out seeds (save them and bake them at 200 degrees for 10-15 minutes, salt and enjoy a delicious snack), put face down in a tray with a little water, bake at 350 until very tender (about 40 minutes), allow to cool and scoop the flesh out of the skin, mash and add cooking water as needed to make desired consistency, add spices as desired.
have a tremendous week, and eat lots of soup! Liz and Matthew
Tuesday, September 23, 2008
Donations will be accepted to benefit Healthy Food For All which served local low-income families with 60 subsidized CSA shares this year. The Farmers Ball is put on by the Tompkins Area Community Supported Agriculture Coalition. For more information contact: Katie Church, coordiantor Full Plate Farm Collective342-7632 and firstname.lastname@example.org. (suggested donation is $5.)
This week's share:
PYO green beans and cherry tomatoes
Potato Soup with Apple:
1 Tb butter
1Cup sliced leeks
1 cup celery, celery root or fennel chopped
½ cup tart apple, chopped
3 cups broth
1 cup potatoes, chopped
¼ tsp dried tarragon (opt)
¼ tsp pepper
Salt to taste
Sauté the first four ingredients for 3-5 minutes. Add the broth and bring to a boil. Add the potatoes, reduce heat and simmer until the potatoes are soft. Add herbs and puree. Soup should be rich and creamy.
Potato Leek Soup:
½ tsp Salt
1 pound Potatoes, cubed (about 3 cups)
1 pound Leeks, thinly sliced
¼ cup fresh parsley, optional
1 Tablespoon Butter, optional
Bring 8 cups water to a boil in a pot. Add salt potatoes and leeks; cover and reduce heat
Cook until potatoes are soft, about 30 minutes. Set aside to cool slightly. Transfer to a food processor or blender and puree. Do not over-blend or potatoes will become sticky. Return to pot, stir in parsley and butter and reheat. Six servings. Recipe from the Vegetarian Gourmet
Eat well, see you sunday! liz and matthew
Wednesday, September 17, 2008
But, this is one of the coolest tomatoes we picked this year!
Peirogi making day is coming up fast, don’t miss the fun! Join us on the 28th to make and take some peirogies home with you. You bring a filling and we’ll make them and fill them here.
This week’s share:
Chard or Kale
Pick your own Cherry tomatoes and Green Beans!
Mixed Greens Frittata
from Moosewood Restaurant New Classics cookbook
2 cups chopped
In a 10 inch ovenproof skillet, stir fry the greens, parsley, and basil in 1 teaspoon of the oil until wilted and tender. Transfer the greens to a bowl. Rinse the skillet and set aside. In separate bowl, whisk together the eggs, water and salt and stir in 1/4 cup of the cheese. Lightly oil the skillet with the remaining oil and place it on medium-high heat. Stir the egg/cheese mix into the greens and pour into the hot skillet. Sprinkle the top with the rest of the cheese. Lower the heat to medium-low and cook, without stirring, until the edges are firm and pulling away from the sides of the pan, about 5 minutes. The frittata should be mostly cooked, but with the top still slightly undercooked. Place the skillet under the broiler for 3-5 minutes, until the top is firm and beginning to turn golden brown. Cut into wedges and serve.
Make your own applesauce with those ugly apples!:
1 quart Apples cut into chunks, peeled or not
1 cup Water
1/2 cup Sugar
1 tsp. Lemon Juice
Put all the ingredients in a sauce pan and cook until tender, about 20 minutes. Mash the mixture using a potato masher or an electric mixer until it is smooth. Top with cinnamon, enjoy!
have a nice week, folks!
liz and matthew
Wednesday, September 10, 2008
Grilled Tomatillo Salsa:
onion, coarsely chopped
Wednesday, September 3, 2008
Wednesday, August 27, 2008
Its a bittersweet week for us as well, as i write this we have just returned from putting Sarah and Margot on a bus back to Asheville, NC. The great news is that they are moving here and will be returning with the other third of their family in a few days. The sad news is that we have become so used to having the two of them around that we will miss seeing their lovely faces each and every day. Sarah was a huge help to us and we can't thank her enough for all the beans she picked, dishes she washed, and meals she cooked for us. Margot put lots of smiles on our faces and when she stood in front of our booth munching on a cucumber, we knew they'd sell like crazy. I know we'll miss having them right here, but their new spot in Mecklenberg will be way closer than the old one in North Carolina, so that took the ache off of our hearts as we watched them pull away on the bus.
For anyone who still has edamame from last week, sorry we never got the cooking directions posted, just in case, take pods off of stalks, boil whole pods for 7 minutes. Salt and squeeze beans into mouth, discard the pods. ENJOY all the health benefits of soy beans and a delicious taste, too!
Don't forget to add the 27th of september to your calendars for a CSA cooking event!
This week's share:
PYO beans, and cherry tomatoes
next week's expected:
potatoes, garlic, edamame
I bunch kale, cut into strips
2 T oil
1 T butter
2 large cloves garlic, minced
1 medium onion, chopped
1 T minced fresh ginger root or 1 tsp dried ginger
Lime juice from one fresh lime/bottled equivalent
Freshly ground pepper
Steam kale until slightly wilted, heat oil and butter in skillet, add garlic, onions and ginger, sauté until onion is soft. Toss in kale, cover and cook on low until kale is tender. Toss in lime juice and pepper to taste.
From from asparagus to zucchini
2. To prepare sauce, cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves and tomatoes, skin sides up, on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and coarsely chop, reserving any liquid.
3. Combine bell peppers, reserved liquid, tomatoes, and next 8 ingredients (through garlic) in a blender or food processor; process until smooth.
4. Preheat oven to 400°.
5. To prepare zucchini, cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute; dredge in breadcrumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 400° for 25 minutes or until golden brown. Serve immediately with sauce.
Tuesday, August 19, 2008
PYO cherry tomatoes
Monday, August 11, 2008
sarah and margot in one of the "tomato tunnels"
good bye cucumbers...
1 T butter
Sauté the garlic in the melted butter for a few minutes.Add the rest of the ingredients and cook stirring over a medium heat for 5-8 minutes. Serve Immediately
From Riverford organic vegetables website
Wednesday, August 6, 2008
One of many loads
This week's share:
Pick Your Own cherry tomatoes, and beans!
Cabbage and Kale Saute:
1 T Butter
2 onions diced
2 ½ cups water
6 cups coarsely chopped kale
4 cups cabbage, shredded
Salt to taste
Umeboshi vinegar or lemon juice to taste
Heat butter over medium heat, add onions, and sauté for 10-15 minutes until soft. DON’T BURN
While onions are cooking, boil 2 cups water, add kale, cover and cook 4-5 minutes until tender. Drain and set aside.
When onions are tender, stir in cabbage and remaining water. Cover and cook 6-8 minutes. Stirring occasionally until cabbage is tender but still bright in color.
Stir in kale and heat through. Season to taste with salt and vinegar/lemon juice.
Here is the raw blueberry pie recipe from last month's CSA event.
Monday, July 28, 2008
sarah and margot at the blueberry farm
matthew filling his bucket.
Every year, we have had a few duds, and it turns out that for some reason, our kale and collard greens beds were a total bust this year and it was a satisfying job to mow them down to nothing this week and be done with looking at plants that weren’t doing anything, beyond being devoured by flea beetles. Besides mowing down unsuccessful plants, at this time of year we spend a certain amount of time mowing the grassy paths between our growing beds, pulling weeds, lots and lots of time harvesting, and just a little time planting succession plantings of different things. We will begin harvest of one of our favorite crops this week on Wednesday. So if you have the garlic itch, give a shout and come yank some out with us!
ITS TOMATO TIME! We have been eating our first few tomatoes this week and we believe we’ll get enough this week to send at least one home to you! There will be more when we have more, don’t worry. We enjoyed a delicious meal the other night of a locally baked seedy batard, a bread with a delicious mix of seeds on the outside, topped with fresh mozzarella cheese, tomato slices, and basil, yum! Doesn’t get much easier than that to make a meal!
Pick your own items at the farm. There are green, yellow, and speckled beans for picking as well as cherry tomatoes (just starting, come later in the week for better picking). There are also flowers in the flower garden as well as lots of dill. Come on up and pick a few quarts. Please let us know before the first time so we can show where to pick, then come anytime during the day/week, with one caveat- please don't pick beans when their leaves are wet as it can spread disease.
Salt and freshly ground black pepper to taste
12 ounces whole-wheat or regular fettuccine
3 fully cooked chicken sausages, preferably spinach and feta or sun-dried tomato flavor
1 tablespoon olive oil
3 to 4 cloves garlic, thinly sliced
1 pint grape or cherry tomatoes, halved crosswise
3 medium zucchini, trimmed, skin removed and peeled into thin ribbons
3 medium yellow crookneck squash, trimmed, skin removed and peeled into thin ribbons
1/4 cup packed chopped fresh basil
Parmigiano-Reggiano for serving
Bring a large pot of water to a boil. Salt generously and add fettuccine. Cook according to package directions. Reserve about 1 cup of pasta-cooking water and drain.
Meanwhile, coat a nonstick skillet with cooking spray and heat to medium. Add chicken sausage and cook, turning often, until golden brown on each side. Transfer to a cutting board. Allow sausage to rest for a few minutes, then thinly slice on the diagonal.
Add olive oil to skillet and turn heat to medium-low. Add garlic and cook 1 minute. Add tomatoes and cook 3 minutes, or until skin is no longer taut. Season with salt and pepper, to taste. Deglaze skillet with about 1/4 cup of reserved pasta-cooking water, loosening any bits from the bottom of the skillet. Remove from heat.
Off the stove, add the zucchini ribbons to the empty pasta pot, followed by the tomato mixture, the drained pasta, the sliced sausage and about three-quarters of the basil. Toss well to combine. If pasta appears dry, add enough of the reserved cooking water to coat the pasta so it looks moist, but not wet.
Divide among 4 bowls and use a vegetable peeler to shave thin pieces of Parmigiano-Reggiano over pasta. Sprinkle with remaining basil and serve immediately.
Monday, July 21, 2008
Tuscan Zucchini Pie from Madhur Jaffrey's World Vegetarian
2 medium zucchini (12 oz)
1/4 cup flour
1/4 cup milk mixed with 1/4 cup water
1/4 tsp finely chopped garlic
3 scallions, thinly sliced (green and white both)
Freshly ground black pepper
Dash of freshly ground nutmeg
3 Tbs extra virgin olive oil
Trim the zucchini ends and then cut crosswise into 1/8 inch rounds. Put in a bowl, sprinkle about 1/3 tsp salt over the top, and set aside for 30minutes. Drain and pat dry.
Preheat the oven to 425 F.Put the eggs in a bowl and beat them well. Add the flour and beat it in. Add the milk and water mixture and beat it in as well. Now add the garlic,scallions, about 1/3 tsp salt, pepper, and nutmeg. Mix well. Arrange the zucchini slices without overlapping in the bottom of two 8-inchnon-stick cake or pie tins (or spray them with Pam if not non-stick). Youwill probably be able to make 2 layers in each tin. Stir the egg mixtureand pour it evenly over the 2 pans. Drizzle 1 Tbs oil over each pie, put pies in the oven, and bake for 30 minutes. Serve hot, with another 1/2 Tbs of oil drizzled over each pie. Serves 4 as a main course, 6 as an appetizer.
(right) mike and graham picking rocks
(above)Laurelyn, julie, garrett, and evelyn twining tomatoes
We are pleased to say that the CSA event on Saturday went on despite the heat and humidity being quite high. We twined tomato plants, we picked up rocks (not glamorous, but helps keep our equiptment from being beaten up and would have taken us most of a day to do), we feasted on zucchini dishes!, and we even played a little bit of bocce ball amid the rain drops that were falling. We had grilled zucchini spears topped with rosemary, dill, and parmesan cheese, a crustless quiche with enough zucchini in it to almost be like a crust (tasty!), pasta with swiss chard and carmelized onions, and pasta with pesto/zucchini sauce. We were all glad to see that one attendee was brave enough to bring dessert, but that he choose to make a raw blueberry pie that blew us all away, rather than a zucchini pie! I hope to post that recipe and others that we enjoyed at the pot luck some time soon.
We've been making due this week without our refridgerated truck this week but think that we will have it back before too long-- both for its normal job of keeping our produce cool here at home and soon for its new job of going to market with that produce in it.
Our friend, Steve, farms in Pine City and he had a pretty major hail storm this week. We've been sending him good vibes as he waits to see what will recover from the damage and what will prove too pummeled to come back.
Garlic harvest time is just around the corner and we want to invite anyone who is interested in helping with the harvest and curing process to do so. We will soon have a posting to let you know what date we plan to start the harvest.
This week’s vegetables:
Next week’s (expected) vegetables
PYO Cherry Tomatoes
Collard Greens and Carmelized Onions:
1 Bunch Collards, sliced into bite sized strips
1 T olive oil
1-2 onions, sliced into thin crescents
1-2 cloves garlic, minced
Salt to taste
In a skillets heat oil and add onions, cook on medium for 15 or 20 minutes until golden and sweet. Add garlic and cook 2-3 minutes.
Meanwhile, boil 2-3 cups of water in a pot with a lid, add collards, cover and cook on high for 8-10 minutes, stirring occasionally. Greens are done when they turn bright green and are tender, don’t over cook!
Add greens to onions and garlic, season with salt to taste, drizzle with more olive oil if you wish, and serve.
From greens glorious greens
Quick and Easy Grilled Kale:
This recipe is good on a stovetop or outdoor grill
olive oil to brush grill
1 bunch kale
2 T white wine vinegar (herb flavored is nice)
Salt and freshly ground pepper to taste
Heat grill to medium high. Wash and chop kale
Brush grill or foil covering grill with olive oil and add kale. Using metal tongs, mix greens to allow them to cook, about 1 min. Add vinegar, salt and pepper and cook 2-3 more minutes until wilted and tender.
From greens glorious greens
have a superb week! Liz and Matthew
Tuesday, July 15, 2008
onions on biomulch
car's getting full! Time for the truck to run!
Pan Fried 8 balls
Cornmeal mixed with your favorite Herb blend
Egg, beat with a little milk and Salt and pepper
Slice the squashes in ½’ thick slices. Dip into egg mixture. Dip into cornmeal mixed with herbs such as Italian seasonings or Mexican herbs. Place in a shallow layer of oil and cook a few minutes per side OR just spray pan with fine layer and cook a few minutes per side. Also can be grilled or broiled briefly.
Creamy Pesto salad Dressing:
1/4 cup raw walnuts
1 cup fresh basil, chopped
1 small clove garlic
1/4 cup lemon juice
1/4 cup olive oil
1/4-3/8 cups water
grind nuts in blender until fine, add other ingredients, blend until smooth.
Tuesday, July 8, 2008
1-2 Summer squash chopped coarsely or shredded
2 T butter
1 T or more grated onion
1 bouillon cube
1 Cup Shredded cheddar (or more)
1 C. plain yogurt or sour cream
Dash of paprika
Salt and pepper to taste
Top with bread crumbs or crushed chips
Mix all ingredients, top with paprika and chips. Bake at 350 for 30 minutes. YUM!
Creamy cole slaw from food network. com
1 head green cabbage, finely shredded