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Greetings!
Greetings from your farm. Dump trucks, bulldozers, earth movers. That's what our past two weeks have included. Your tax dollars are at work here at Harvest Moon. We received funding through the USDA and the Department of Natural Resources for the construction of an access road on the west end of the farm. Even with a 4-wheel drive vehicle or tractor a heavy rain can stop us from accessing certain fields. Even if access is possible after a heavy rain the tire tracks on the field perimeters turn in to a muddy mess. Our new access road is dug 3 feet deep, a layer of ground fabric is laid, followed by a layer of large gravel then finished with a layer of fine gravel. We were also able to reshape the entry to the driveway which will allow large trucks to come in and out of the farm. Since we order many supplies, like boxes, by the pallet load it's going to make deliveries much easier. We certainly won't be missing the noise of dump trucks and gravel spreaders but are thankful to our local DNR folks for getting us the funds to complete the roadway.
Things in the field look great. We'll always be having issues with one crop or another (now carrots and beets) and successes with others (broccoli, summer squash, cucumbers, and tomatoes all look great!) We invested in a machine that lays plastic mulch and allows us to transplant on to the plastic. Using plastic has a few different advantages; it helps the soil warm up more quickly, suppresses weeds, repels some insects, and helps keep the crops clean. We have a nice amount of basil for you this week. Basil is fussy about getting washed unless you are using it right away. Last year we had a lot of field dirt on the underside of the leaves; this year it's nice and clean thanks to the plastic.
It's been dry and we have several crops that really need a good rain before they pop. We would have liked to get a few more items to you this week. What we do have is some NEW stuff (collard greens, bok choi, basil) and more strawberries. Strawberries are at the end of their season and we didn't think we could get enough for a pint for each box. At about noon our friend Brian called letting us know he had a friend who was stuck with organic berries. We were able to get one of our workers out to their farm where he picked up enough to get each share a full QUART. It will be the last of the season unless another strawberry fairy finds us. Eat them quickly. They're organic and the spoil easily. They're not all perfectly shaped but they are delicious; sweet and juicy.
Remember the Harvest Party at the farm is September 10th, we hope to see you here.
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Basil
 Some of you will likely remember this Basil Syrup from our CSA appreciation party up at the farm. It is one of our favorites!
 Basil Syrup 1 Cup Sugar 3/4 Cup Water 1 Cup Basil leaves 2 pints Strawberries 2 Cups whipped cream Combine sugar and water in a saucepan. Place over medium heat and stir until dissolved. Allow syrup to cool. Blanch basil leaves in boiling water, then shock in ice water. Squeeze out excess water. Combine basil leaves and syrup in a blender. Mix until combined. Pour basil syrup over strawberries and top with whipped cream. serves 8 Basil Pesto 1/3 Cup pine nuts or walnuts 2 Cups fresh basil, leaves plucked 4 medium garlic cloves, peeled 4 teaspoons lemon juice 1/4teaspoon of Sriracha 1/4 teaspoon anchovy paste 1/2teaspoon lemon zest 1/3 Cup Parmigiano Reggiano cheese, grated
1/4Cup Pecorino Romano cheese, grated 1/3 cup olive oil Salt and ground black pepper to taste Toast the nuts by placing them in a single layer in a pot over medium heat. Stir and shake the pot occasionally to evenly distribute the nuts until they become fragrant, about 5 minutes. Careful not to burn, it can happen fast! Set aside to cool. In the bowl of your food processor, add the plucked basil leaves, garlic cloves, nuts, lemon juice, sriracha, and anchovy paste. Process until your desired consistency is obtained. Tip the basil mixture into a medium bowl then add the lemon zest, and stir in the grated Parmigiano Reggiano and Pecorino Reggiano and olive oil in stages, letting each addition incorporate fully before adding the next. Season to taste with salt and pepper.
* If you are going to use the pesto for a pasta sauce don't forget to add about 1/4 cup of the pasta cooking liquid right before tossing the sauce and pasta. Note: We keep tweeking our recipe and have found that adding ¼ t of Sriracha adds a brightness without heat and ¼ t of anchovy paste (the secret of many Italian chefs and cooks) adds a briny saltiness that is a bit more complex than just adding sea salt. If you think you don't like anchovies give them a try. In small amounts they add a nice note to many dishes. Lemon Basil Vinaigrette 3 tsp white wine vinegar 1 TBS lemon juice 1 tsp sea salt 1 tsp black pepper 1 tsp sugar 1 to 2 TBS chopped basil 4 TBS olive oil Mix first 6 ingredients in a blender. Slowly add oil, let stand for 10 minutes, adjust seasoning as needed. |
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Strawberries
We recommend serving the strawberries sliced and topped with Basil Syrup. Strawberry Lassi
1/2 pound Fresh Strawberries, hulled and halved 1/4 cup Sugar 2 tbsp Honey 1 cup yogurt, whichever you prefer. We like to use plain.
a pinch of Salt
Puree the strawberries along with the sugar, honey and salt.
Add the yogurt and pulse once more, just to mix it all in.
Pour into individual glasses and top with a strawberry. Serves about medium size glasses full. Helpful hints: Add milk instead of yogurt if you don't want it too thick A pinch of cardamom will give it a nice flavour. Go on improvise. Use ice cubes if yogurt isn't cold enough. For those of you who have an ice cream machine:
Strawberry Basil Ice Cream
2 eggs 3/4 cup sugar plus additional for strawberries 2 cups half and half 1 pound strawberries, hulled and sliced 1 tsp. lemon extract 2 handfuls basil
Scald one cup of half and half along with ½ cup sugar and one handful of basil over medium heat in a medium sauce pan. Remove from heat. Allow to sit for a few minutes before discarding the basil.
In a stand mixer whisk together the yolks and ¼ cup sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer is still going.
Pour the mixture back into the sauce pan, stirring constantly with a wooden spoon until the mixture has thickened and will coat the back of the spoon. Remove from heat, and pour through a fine mesh sieve into a clean bowl. Add in the remaining half and half and lemon extract. Chill the custard thoroughly. About two hours.
Place strawberries in a bowl and dust lightly with sugar. Allow to sit for one hour.
Puree the strawberries and push through a fine mesh sieve, and into the chilled custard. Puree the basil and add into the chilled custard. Stir gently to combine.
Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished. Freeze according to the manufacturer's instructions.
Recipe courtesy of Cherry Tea Cakes |
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Radishes
These will be the last radishes for awhile until the weather cools down. There is some flea beetle damage on some of the leaves. It is only cosmetic. Also, since the temperatures have heated up so have the radishes! They have a little more kick to them then the previous radishes you've received.
Storage:
Simply break off the leaves and put the roots in a bowl of water in the refrigerator to keep them extra crisp.
Radish Quinoa Salad
1/2 cup quinoa
1 bunch radishes, scrubbed, root ends trimmed, thinly sliced
3 scallions, white and green parts, thinly sliced
1/4 cup fresh flat-leaf parsley leaves, roughly chopped
3 tbsp lime juice
1 tbsp white wine vinegar
1 tbsp honey
2 tsp ground cumin
Salt and pepper to taste
6 - 8 tbsp olive oil
In a large bowl, wash quinoa in 2 or 3 changes of cold water, rubbing grains and letting them settle, until the water runs clear. Drain and cook quinoa, until nearly tender, about 10 minutes. Drain quinoa in sieve and rinse under cold water. Combine radishes, scallions and parsley in a large bowl. Toss to mix.
In a small bowl, combine lime juice, vinegar, honey, cumin, salt and pepper and whisk together with a fork. Drizzle in olive oil, whisking and tasting as you go, until the dressing reaches a taste and consistency that you like. Taste and adjust cumin, salt or pepper as needed.
Add quinoa to radishes and toss to mix. Add about half of the dressing; mix well. Taste, and continue to add dressing to your taste. Serve, alone as a side salad, or on top of greens as a main dish salad.
Serves about 8 as a side dish.
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Collard Greens
Collard greens, a cruciferous vegetable, is a member of the cabbage family with a fairly mild flavor similar to green kale. The leaves are sturdy and best when cooked.
Collards have cabbage and kale characteristics, collards, are most often associated with soul food. Cooked pretty much the same since their introduction and have been raised almost exclusively in the South.
Preparation:
Do not be afraid to wash more than once, collards are invisibly sandy. Trim off the heaviest bases. Cut into strips if eating them raw, no need to cut into strips; just cut off leaves and stems into half inch pieces.
Serving Ideas:
Greens (Collards, Kale, Chard) are a great alternative to bread and tortillas.Collards are particularly delicious in soups and stews. Season forcefully with garlic, onion, chiles, ginger or Indian spices. For a medium-firm texture, simmer in seasoned broth for 15 to 30 minutes. Blanch for a milder effect suitable for stuffing or fillings.
Collard Green Wraps
1 Tablespoon Tahini
Juice of ½ Lemon
½ Teaspoon Curry Powder
Pinch of Sea Salt
Assorted Vegetables, raw or lightly steamed if desired, chopped into bite size pieces
2 Large Collard Green Leaves
Prepare assorted veggies. In a small bowl, whisk together tahini, lemon juice, curry powder, sea salt and a splash of water (just add enough to get a consistency that appeals to you). Divide the vegetables and tahini mixture between the two collard leaves. Roll them up like a burrito, folding in the ends if possible. Heat a pan over medium-high heat with a little oil. Place wraps into the hot pan and cook for 1-2 minutes on each side. Use a toothpick to keep the wraps closed.
**If you have a lot of filling to add collards work the best as they hold up a bit better and are bigger. Kale and chard leaves work well for little orderves, wild rice is delicious. Its all about experimenting!
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Bok Choy
 Bok Choy is a traditional stir-fry vegetable from China. Bok Choy is an excellent source of calcium, vitamins A, B-complex, and C.
Storage:
Wrap bok choy in a damp towl or put it in a plastic bag and place in the hydrator drawer. Serving Ideas: Bok Choy, like other leafy greens, can be simply steamed (Start stems cooking first) for an Asian flavor toss bok choy with a light coating of toasted sesame oil, soy sauce, and rice vinegar. Bok Choy can also be used in stir-fry's. Separate leaves from the thick white stem and chop both into 2-inch wide strips. Baby Bok Choy with Ginger and Sesame 1 head bok choy, trim the greens, rinse and chop 1/2-1 tsp ginger peeled and minced 1 tsp sesame oil 1 tsp sesame seeds tamari to taste Heat the sesame oil in a skillet on medium heat. Add the ginger and stir to avoid sticking for about 2 minutes. Add the bok choy and saute until tender but still al dente. Remove from heat. Toss in sesame seeds. Add tamari to taste. |
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