Greetings!
Greetings from your farm. Fall has arrived here; everyday we're noticing the surrounding landscape changing colors. It's pretty but there's a chill in the air for sure.
Brrrrrr! Frost hit the tomatoes in the valley.
We got hit with frost last Wednesday night and that pretty much took out the peppers, squash, and tomatoes in the valley where it frosts earlier than our ridge land. We have some surviving tomatoes and cucumbers on the ridge but we're not sure if the tomatoes will actually ripen now that the days are getting shorter.
Washing True Lemon Cucumbers
We're trying to get one more round of the True Lemon cucumbers in to your boxes this week. These are the round, yellow cucumbers that don't look anything like a regular green slicing cucumber. The skin on the True Lemons is really tender so there's no need to peel them.
We were able to bring in lots of bell and hot peppers this week along with grape and cherry tomatoes and it will likely be the last of these items for the season but we have our fingers crossed to get at least one round harvested.
The crew is out as I write this harvesting collard greens. Both collard greens and kale like colder weather and get sweeter after a frost. Also in this week's box will be a mixed bag of carrots, beets, and radishes. We trimmed the greens off of them and bagged them together to cut down on the use of plastic bags and to keep them fresh and crisp.
Adam, Padraic, and Sandra harvesting lemongrass
New this week is lemongrass. Lemongrass is an essential ingredient in many Asian cuisines, especially popular in Thai and Vietnamese cooking. It grows really well in the Midwest and our crop looks great and didn't seem to be bothered by the frost.
We've had many inquires from our shareholders about our winter CSA program. We're still deciding on the details and will have particulars for you in the next newsletter.
That's it for now, stay warm and enjoy your week!
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Lemongrass
 The leaves and base of lemon grass are used as a food flavoring especially in Southeast Asian dishes. Lemongrass has many health promoting characteristics.
It is rich in a substance called citral, the active ingredient in lemon peel. This substance is said to aid in digestion as well as relieve spasms, muscle cramps, arthritic pain, rheumatism and headaches. It helps reduce blood pressure, improves blood circulation and helps boost the immune system. Lemongrass also contains antibacterial and antifungal properties. It helps to detoxify the liver, pancreas, kidney, bladder and digestive tract.
To use fresh lemongrass, peel away and discard the outer fibrous layer before using. If you are to eat it raw, make sure the outer layers of the bulb are peeled until the pink ring inside appears (the tender part in the center). The bulb can then be finely sliced before being added to any dishes.
Lemongrass can be stored in the freezer and keeps well. You can even chop and pound it before storing it in your freezer. Just remember than only the bottom 3-4 inches of the lemongrass is actually edible. The remainder should either be discarded, or used to make stock or soups (if using for soup be sure to remove the leaves prior to serving). Frozen lemongrass will keep for up to a month in the freezer if wrapped well. Make sure you thaw it out well before using, after it has come out of the freezer.
The light lemon flavor blends well with garlic, chilies, and cilantro. The herb is frequently used in curries, seafood dishes, casseroles, soups, stews and can also be used to make tea.
Lemongrass and Cilantro Sauce
1/2 cup (or more) canned unsweetened coconut milk
1/2 cup fresh cilantro leaves
2-3 tablespoons chopped tender inner stalks lemongrass
2 large green onions, coarsely chopped
2 large jalapeño chiles, seeded, coarsely chopped
1 garlic clove, peeled
fresh lime juice
Combine 1/2 cup coconut milk and all remaining ingredients in blender. Puree until smooth. Thin with more coconut milk by teaspoonfuls for desired texture. Season to taste with salt and pepper. Can be made 1 day ahead. Cover; chill. Bring to room temperature; stir before serving. Serve with a slice of fresh lime.
*Great served with grilled vegetables, seafood, or chicken. Wine Pairing Courtesy of LUSH Wine & Spirits: 2007 Brooks Willamette Valley Riesling, Willamette Valley, OR--$10A fantastic bang-for-your-buck wine the Brooks Riesling should have what it takes to stand up to such a richly flavored sauce. Lovely notes of orchard fruits, flowers and honey are laced with mineral notes on the nose and palate. Although the wine has a dry, crisp finish, that decadent, honeyed mid-palate will nicely counter any spiciness in the sauce while the acidity will cut through the richness of the coconut milk. Sadly, Jimi Brooks, winery founder passed away unexpectedly in 2004, but his sister has taken over the winery and carries on his vision using sustainable farming techniques.
Fresh Lemongrass Tea
4 stalks lemongrass
4 cups water
4 tsp honey
3 slices (peeled, 1/4 inch thick) fresh ginger
Boil water. While the water is boiling, clean the stalks of lemongrass under running water then cut and discard the green upper part of the stalk, you only want to use the whitest part.
using a meat tenderizer or hammer of any sort gently smash the stalks on a cutting board. Place the smashed stalks of lemongrass inside the tea pot along with the ginger and pour the boiling water over and allow to steep for 5 minutes. Pour into cups and serve with honey.
*This tea is also great iced. |
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French Breakfast Radishes
 Edamame and Radish Salad with a Ginger Vinaigrette Vinaigrette: 3 Tbsp. soy sauce 2 Tbsp. fresh orange juice 1 Tbsp. rice wine vinegar 1 Tbsp. sesame oil 1 Tbsp. honey 2 garlic cloves 1 Tbsp. chopped ginger 1/4 cup canola oil Salad: 2 cups shelled edamame 1/2 cup diced red onion 1/2 cup diced radishes 1 cup diced bell pepper 1/2 cup shredded carrots 1/4 cup minced fresh cilantro 1/4 tsp. red pepper flakes In a blender combine all the dressing ingredients except the canola oil. Blend until the ginger and garlic are finely minced. Slowly drizzle in the canola oil. Taste and adjust the seasonings. Combine all the salad ingredients in a bowl. Drizzle with the dressing and toss to combine. Roasted Beet & Radish Salad 4 large beets, washed thoroughly, dried and stems trimmed 2 tablespoons olive oil 12 large radishes, washed and thinly sliced 2 cups baby arugula, washed and dried thoroughly *Beet leaves can be substituted. 4 ounces goat cheese, softened to slightly less than room temperature Vinaigrette 3/4 Cup extra virgin olive oil
2 Tbsp red wine Vinegar 2 Tbsp lemon juice 1 Tbsp fresh oregano 2 cloves garlic, minced Sea salt and freshly ground pepper to taste Roasting the beets: Preheat your oven to 375. Laying out a large sheet of aluminum foil, place the beets in the middle and drizzle with the oil. Wrap them up completely in the aluminum foil so that it makes a pouch. Place on rack of oven and roast until tender and easily pierced with a knife - 1 1/2 to 2 hours. Cook longer if they aren't tender when you test them. Once roasted, allow to cool enough to handle. Peel the skins off - either with a small paring knife or with your fingers. Allow to cool lightly covered until room temperature. To make the vinaigrette: We like to use old jars (i.e. mason jars, old salsa jars, etc.) combine all of the ingredients into the car. Cover and shake well, taste, and adjust seasonings if needed. You may want to shake this up again before adding it to the salad. Slice the cooled beets thinly into slices or cut them into cubes and arrange them on a platter. Layer the thinly sliced radishes on top of the beets in an even layer. Sprinkle the arugula evenly on top of the radish layer. Add crumbles of goat cheese across the top. Season the entire dish with a pinch or two of salt and 3 or 4 grinds of fresh pepper.
Drizzle the vinaigrette over and serve immediately with some toasted french bread. |
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Bell Peppers
Bell Pepper Pasta Salad
whole wheat pasta (we like fusilli)
1-2 pepper diced
1/2 Cup Parmesan cheese, grated
12 kalamata olives, chopped
½ cup fresh parsley, finely chopped
1 garlic clove, minced
½ tsp salt
¼ tsp black pepper
1 tbsp Zaatar (a Middle Eastern mixture of herbs - Sumac, Thyme, Oregano, Marjoram, roasted Sesame seeds and sea salt)
1 tsp olive oil
Cook pasta according to instructions on package. Rinse under cold water to cool.
While pasta is cooking, prep all your ingredients and mix together in a large mixing bowl.
Toss in cold pasta and mix well.
Serve immediately or leave in the refrigerator for a few hours to allow flavors to fully develop.
Wine Pairing Courtesy of LUSH Wine & Spirits: 2010 Ambyth Estate Rose, Paso Robles, Ca, Mouvedre/Grenache/Counoise--$34.50
The name of this Paso Robles winery sums up their philosophy: Ambyth means 'forever' in Welsh, describing their holistic approach to winemaking. In their own words from their website, "We view it as our legacy: to live and farm to our heart's content in Templeton for the remainder of our lives...but also to farm with the future in mind, and the healthy condition of our land being left behind." Their wine is completely estate-produced, meaning they grow their own grapes and make the wine on their own land, and their farm is certified Biodynamic and Organic. Additionally, this rose contains no added sulfites (some sulfites are a natural byproduct of grape fermentation).
The silky texture of this rose, which is due in part to the presence of the mourvedre and in part to the fact that the wine is unfiltered, will make a lovely match with the texture whole wheat pasta in this dish. Bright acidity and a surprisingly light and refreshing palate, despite its deep color, make it a good food wine in general. Its earthiness will pair well with the bell peppers and the savory mix of spices in the zataar, while it still brings enough fruit to hold everything together. It This is an all-around delicious and earth-friendly wine!
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Carrots
 Sweet & Spicy Carrot Bisque 1 Tbs. Canola oil
1 medium yellow onion, diced
1 tsp. plus 1 pinch salt
1 Tbs. curry powder
1 pinch cayenne pepper
4 large carrots, peeled and cut into ¼ inch rounds (about 31/2- 4 cups)
1 ripe banana, peeled and sliced
1 13.5 oz can light coconut milk, divided
2 ½ Tbs. lime juice Heat oil in large saucepan over medium heat. Add onion and pinch of salt and sauté 5 minutes, or until onion is soft. Stir in ginger, and cook 1-2 minutes or until fragrant. Add curry powder, cayenne, and ¼ cup water. Cook 1-2 minutes, stirring to coat onion and ginger with curry mixture.
Add carrots, banana, 1 tsp. salt, and 4 cups water, and bring to a boil. Reduce heat to medium low, and simmer, uncovered 25 minutes, or until carrots are soft enough to be pierced with fork. Puree soup in batches in blender or food processor. Return soup to pot and stir in 1 cup coconut milk and lime juice.
Simmer remaining ¾ coconut milk in small saucepan over medium-high heat for 10 minutes or until it is reduced by half.
Ladle soup in bowls and swirl 1 ½ Tbs Coconut milk reduction into each serving. |
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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. We like to use them as wraps, like you would a flour or corn tortilla, they are big enough to wrap and hold up well.
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 into half inch pieces.
To Cook: Collards are particularly delicious in soups and stews. Season forcefully with garlic, onion, chiles, ginger, anchovies 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.
Sauteed collard greens with panko and raisins
2 tablespoons of olive oil 2 tablespoons of butter 1/2 cup of chopped onion 1 garlic clove, chopped 1/2 cup of panko or bread crumbs 1/4 cup of raisins 1/2 teaspoon of salt 2 cups of collard greens, thinly sliced** Heat a large skillet over medium heat, add butter and oil. When the butter is melted, add the onions and cook for about 5 minutes or until onions are clear and soft. Add the garlic, cook for about 30 seconds and add the panko and raisins. Stir the panko around the skillet so it will take in the golden colour from the butter. Season with salt and add the collards. Stir it around the skillet until cooked but still bright green, about 3 minutes. Do not feel tempted to cook the greens longer, or they will be overcooked. **Remove the tough stems by cutting around them with a knife. Roll up the leaves and slice thinly.
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
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. |
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Beets
Beet Green Risotto
2 1/2 cups chicken or vegetable broth 1 tablespoon butter 1 onion, diced small Stems from 3 beets, trimmed and diced small 1/2 cup risotto rice (Arborio is typical) 1/2 cup white wine Salt & pepper to taste The leaves from 3 beets, layered, rolled up into 'cigars' and then sliced very thin 1 teaspoon white wine vinegar (don't skip this, adds brightness) 1/2 cup Parmesan, grated (from about two square inches, I think it's two ounces) In a small pot, bring stock to a boil, adjust heat to maintain a slow simmer. In a non-stick skillet, melt the butter til shimmery, stir in the onion as it's prepped, stirring to coat. Add the stems as they're prepped, stirring to coat. Cook vegetables til they're beginning to soften. Add the rice and stir to coat, let cook for 1 - 2 minutes, stirring almost continuously. Add the white wine (it should sizzle) and stir til rice absorbs the liquid. A half cup at a time, add hot stock to the rice, stirring to incorporate, letting each addition get absorbed and the rice getting almost dry before adding more. (Stir very regularly during this process. You'll have time to make a salad, etc, just stay close to the stove so that you can watch what's happening and react quickly.) As the rice plumps up, begin tasting a grain or two for done-ness and seasoning. Risotto is supposed to be cooked only to the point that there remains a 'germ' in the center; I like it cooked past that point, more like 'rice'. To get to either stage, you may not need all the broth. If the rice needs salt and pepper, start seasoning it now, but go gently. Stir in the beet greens (this is done late so they'll only cook a minute or two and retain their color) and the vinegar. Stir until greens are cooked. Stir in Parmesan. Serve immediately.
Beet Salad
1 bunch beets
juice of 1 orange
1 tablespoon butter, softened
1 teaspoon peanut oil
1 teaspoon dark sesame oil
1 teaspoon hot chili oil
1-2 tablespoons soy sauce
salt and pepper to taste
Cut greens off of the roots and gently scrub the roots, and wash the greens. Cut stems into 3-inch pieces and coarsely chop the greens; set aside in separate piles. Steam beet roots until tender, about 20 minutes, and cool briefly and cut into wedges. Toss with orange juice, butter, and pepper to taste; cover to keep warm. In a skillet heat oils and saute the stems for 2-3 minutes. Add greens, cook, tossing often. Toss stems and greens in soy sauce and add pepper to taste. Arrange beets over the greens and stems.
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Mixed Heirloom Tomatoes and Hot Peppers
 Tomatoes and Chevre Grape or Cherry Tomatoes, Sliced in half 2 1/2 ounces Chevre (fresh goat cheese) freshly ground pepper Slice the tomatoes in half, if need, trim a little off rounded side so tomatoes sit stably. Mound each half with about 1/2 tsp chevre and season with ground pepper. Tomato, Garlic and Pepper Frittata
Serves 4
6 Whole large eggs
2 large egg whites
1/2 cup finely grated parmesan
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, thinly sliced
3 tablespoons olive oil
1 - 1 1/2 bell pepper, diced
2 cups cherry tomatoes, halved
Whisk together whole eggs, whites, 1/4 teaspoon pepper in large bowl.
Preheat broiler.Cook garlic in tablespoon oil in a 10-inch heavy skillet over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl. Add peppers to a skillet and saute over moderately high heat, stirring, until just tender. Transfter with a slotted spoon to bowl with garlic.
Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (Center will be moist).
Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more. Slide onto a platter and cut into wedges. |
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True Lemon Cucumbers
Quinoa Salad with Radish and Cucumber
1 cup quinoa (rinsed well with cold water)
2 cups water
2 avocados, peeled and diced in 3/4 inch pieces
1 cup cherry tomatoes, quartered
1 Tbsp fresh-squeezed lime juice (for tossing avocado)
1 cup chopped radishes (diced in 1/2 inch pieces)
1 large cucumber, diced in 1/2 inch pieces
1/4 cup thinly sliced green onions
Dressing:
3 Tbsp fresh-squeezed lime juice
1/2 tsp. ground cumin
1 clove garlic, minced
1/4 tsp. sea salt
2 Tbsp extra virgin olive oil
Freshly ground pepper
Place 1 cup quinoa into a fine-mesh strainer (or put a paper towel or cheese cloth inside your strainer if it's not fine enough to catch the quinoa seeds.) Rinse quinoa well with cold water. Bring 2 cups water to boil in a small saucepan, stir in quinoa, reduce heat to a simmer and cook until all the water is absorbed, about 15 minutes.
Let the cooked quinoa cool for a few minutes, then place in salad bowl, fluff with a fork and cool until quinoa is room temperature, about 15-30 minutes.
While quinoa cooks and cools, dice avocado into 3/4 inch pieces, place in small bowl, and toss with 1 Tbsp fresh-squeezed lime juice. Slice cucumbers into 1/2 inch pieces. Cut off root and stem end of radishes, wash if needed, and dice into 1/2 inch pieces. Thinly slice enough green onions to make 1/4 cup.
In a small bowl, stir together the 3 Tbsp lime juice, ground cumin, garlic, salt and pepper then whisk in the olive oil.
When quinoa has cooled to room temperature in the salad bowl, stir in the diced radishes, quartered cherry tomatoes, diced cucumbers, and thinly-sliced green onions. (Don't add avocado until the end.) Stir in enough dressing to moisten salad to your liking (you may not need all the dressing.) Gently stir in diced avocado, season to taste with salt and fresh ground black pepper, and serve immediately.
Can store it in the fridge overnight, but is best when freshly made.
Cucumber & Bell Pepper Soup
1 garlic clove, minced and mashed into paste with 1/4 t salt
1/2 c white bread, torn into small pieces
1 T white wine vinegar
1 T olive oil
8 oz plain yogurt
1 c packed arugula, rinsed and dried
1 cucumber, peeled, seeded, and chopped finely
1 bell pepper, seeded and chopped finely
3 T minced scallions
* tabasco sauce to taste
In a blender, blend until smooth garlic paste, bread, vinegar, oil, yogurt, watercress, and salt & pepper to taste. Stir in cucumber, bell pepper, scallions, and tabasco. Chill for 20 minutes; serve with croutons.
Recipe adapted from 101 cookbooks |
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