April 28th

This Week’s Harvest

Farm Life

The garden has really come alive with the return of warm, sunny days.  There are actually little green fruits on the high tunnel tomatoes.  We still have a ways to go until that first juicy bite, but it is nice to know that it is in sight.

I’ve added some recent pictures to our website that say more than I can about the state of the garden (really good!).  To see them go to www.snowsbendfarm.com/news.htm

 This Week’s Recipes 

Fresh Strawberry Cake 

Broccoli Raab Macaroni and Cheese

I am a firm believer in taking whatever you have in your kitchen and turning it into a meal.  In my recipes ingredients are flexible and amounts are merely my best shot at estimating how much I used. 

*1 bunch of broccoli raab, chopped into 1-inch pieces

*1 lb of pasta (macaroni, penne, rotini, etc.)

*1 large onion or 2 small, chopped

*about 1 cup of milk, or less of cream; just enough to coat the noodles when cooked

*1 to 1 ½ cups of grated cheese; preferable one that melts well such as fontina or mozzarella and one that has good flavor such as parmesan, goat, or gorgonzola

*Chopped fresh herbs, optional; oregano is what I used but many others can be substituted.

Preheat oven to 375 degrees.

Boil the pasta and add the broccoli raab for the last 30 seconds of cooking.

While the pasta is cooking, cook the onion in olive oil or butter until tender.

Mix pasta and raab, onions, milk or cream, cheese and herbs.  Bake for about 25 covered and 5 uncovered.

 Roasted Choi with Peanut Sauce

 Both quarter the Choi (cutting lengthwise) and sear each cut side

or

Tear each stalk off and toss in olive oil

Preheat the oven to 400 degrees

Add salt and roast for 15 to 20 minutes

Meanwhile, mix ¼ cup peanut butter, ¼ cup rice wine vinegar, and crushed red pepper

When the Choi has roasted, take it out and coat it in the peanut sauce.

 This is great over rice or as a side dish. 

 

 

May 26th

This Week’s Harvest

 Farm Life

All of the rain we’ve had lately has turned the farm into mud.  Two vehicles had to be retrieved from the mud with the tractor today and we were slipping and sliding through the harvest today.  My real concern is for the tomatoes which do not like this much continuous moisture.  That said we each had one single but incredible sungold cherry tomato today!

 The winter squash and another succession of squash, cucumbers, and melons were planted last week.  Other plantings included corn, edamame, pink-eye purple-hull peas, and mammoth and other sunflowers.

We thought we would plant the sweet potatoes today, but the farmers that we buy the “slips” (sweet potato shoots, essentially) from said they would not be big enough until next week.  We’ll get the fencing in place as sweet potato greens are the deer’s favorite garden delicacy.  This week we’ll also dig the first of many rows of potatoes. 

This Week’s Recipes

Broccoli Soufflé

From Deborah Madison’s Vegetarian Cooking for Everyone 

Butter, for the dish

1 ¼ cups milk or cream

Aromatics: 1 bay leaf, several thyme sprigs, 2 thin sliced onions

3 tablespoons butter

3 tablespoons flour

2 teaspoons Dijon mustard

Pinch cayenne

4 egg yolks

1 cup (or more) finely chopped, cooked, and seasoned broccoli

1 cup cheddar (or other) cheese

6 egg whites

Several plump thyme sprigs, leaves only

Preheat the oven to 400 degrees.  Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan.  Heat the milk with the aromatics until it boils.  Set it aside to steep for 15 minutes, then strain.

Melt the butter in a saucepan.  When foamy, stir in the flour and cook over low heat for several minutes.  Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 2 teaspoons Dijon mustard, ¾ teaspoon salt, a few twists of pepper, and the cayenne.  Remove from heat.  Beat in the egg yolks one at a time until well blended, then stir in the cheese.  Don’t worry about getting it smooth.   Fold in broccoli.

 Beat the egg whites with a pinch of salt until they form firm peaks, then stir in a quarter of them into the base to lighten the mixture.  Fold in the rest, transfer to the prepared dish, and then put in the center of the oven and lower heat to 375 degrees.  Bake for 30 minutes or until golden and just a bit wobbly in the center.  Remove, scatter the thyme over the top, and serve immediately.

 Tofu Broccoli Cashew Peanut Madness

From Asparagus to Zucchini

 1 tablespoon butter or oil

1 large onion, chopped

1 garlic clove, minced

1 pound herbed tofu, cubed

2 tablespoons tamari or soy sauce, divided

½ to ¾ cup peanut butter, preferably crunchy

2-3 teaspoons lemon juice

¼ teaspoon cumin or more to taste

Cayenne to taste

1 medium head broccoli, peeled and chopped

Hot, cooked brown rice

Handful of roasted cashews, chopped

 

Heat butter or oil in skillet; add onion and garlic; sauté until soft.  Add tofu and 1 tablespoon tamari; sauté until brown.  Remove from pan.  In same pan, mix peanut butter, lemon juice, remaining tablespoon tamari, cumin, and cayenne.  Thin with up to 1 cup water to obtain gravy like texture.  Stir in tofu mixture.  Steam broccoli.  Serve sauce over broccoli and brown rice, topped with cashews.  Makes 4 servings.

Beet Salads

From Chez Panisse Vegetables by Alice Waters

 Preheat the oven to 400 degrees.  Use a combination of Chioggia, red, and/or golden beets.  Remove their tops, leaving about ½ inch of stem.  Wash the beets thoroughly and put them in a baking pan with a splash of water.  Cover tightly with foil and bake for 45 minutes to 1 hour, until they can be easily pierced through with a sharp knife.  Uncover and allow to cool.

 Peel the beets and cut off their tops and the bottom tails.  (The red beets will color the other beets unless they are dressed separately.)  Cut them in halves or quarters, depending on their size; sprinkle generously with vinegar, and season with salt and pepper.  Add a pinch of sugar if the beets are at all bitter.  Do not add any oil until the beets have sat for about ½ hour and have had a chance to absorb the flavor of the vinegar.  The beets will never be as good if the oil added too soon.  The vinegar brightens and accentuates the beet flavor; the oil should be added sparingly, for balance only.  Adjust the seasoning.  Prepared this way, the beets are ready to be combined with other ingredients in composed salads and antipasto plates.  Here are a few suggestions:

                Beets, sherry vinegar, orange zest, and tarragon.  A tiny bit of crushed garlic is good too.

                Beets, sherry or balsamic vinaigrette, with blood orange sections, and Mache.

                Chioggia beets, white wine vinegar, shallots, fennel, and watercress or garden cress.

                Beets, white wine vinegar, and chives; with smoked trout or whitefish tossed with crème fraiche and lemon juice.

                Beets, balsamic vinegar, shallots, and toasted walnuts.

 

Grilled Cobia with Beet Relish

From Frank Stitt’s Southern Table

 For the relish:

1 cup cooked diced (about ½ inch) beets

½ cup diced (about ½ inch) radishes

½ cup thinly sliced celery

½ cup diced cornichons

¼ cup walnut halves, toasted

¼ cup packed leaves plus 1 tbsp chopped parsley

1 tbsp thinly sliced chives

1 shallot, finely minced

2 tbsp sherry vinegar

1 tbsp fresh lemon juice

½ cup extra virgin olive oil

Kosher salt and freshly ground black pepper

 

For the cobia:

4 8-ounce cobia fillets (or substitute grouper or wild striped bass, or swordfish or tuna steaks)

1 tbsp extra virgin olive oil, plus extra for drizzling

Kosher salt and freshly ground white pepper

 

Prepare a hot grill.  Oil the grill rack.

Meanwhile, prepare the relish:   Combine the beets, radishes, celery, cornichons, walnuts, parsley, chives, shallot, vinegar, and lemon juice.  Stir in the olive oil.  Season with salt and pepper.  Set aside.

Place the fish on a plate and rub both sides with olive oil.  Season with salt and white pepper.  Grill until the edges begin to turn opaque, 5 to 6 minutes.  Turn and grill until just cooked through, about 5 minutes more; do not overcook:   The fish should be between medium-rare and medium, or it will be dry.

Arrange the fillets on serving plates.  Top with a large spoonful of the relish and a drizzle of olive oil.

 

Soy-Roasted Beans

 1 teaspoon toasted sesame oil

1 teaspoon soy sauce

½ teaspoon rice wine or dry sherry

1 small garlic clove, minced

½ lb beans, ends trimmed

Freshly ground black pepper

 

Preheat the oven to 450 degrees.  Lightly oil a large shallow roasting or half sheet pan.

In a small bowl, combine the sesame oil, soy sauce, rice wine, and garlic.

Arrange the green beans in a single, uncrowded layer in the pan.  Drizzle the sauce over the beans and roll until evenly coated.

Roast for about 15 minutes, until the beans are well browned, shaking the pan occasionally for even cooking.

Transfer the beans to a serving bowl and season with pepper to taste.  Serve immediately.

 

 

June 23rd

This Week’s Harvest

Farm Life

It is becoming more and more challenging to accomplish our goals in this near record setting June heat.   It feels like we are moving in slow motion right now.   One of our interns commented on the southern way of dealing with heat by asking “Is it hot enough for you?”  We all know the answer to that question.  This is the price of fresh, vine-ripened tomatoes and watermelons.  Surely places where it does not get as hot have tomatoes and watermelons in their grocery stores, but they were probably not allowed to ripen on the vine and have had to travel.  They will never taste as good as ones grown down the road, and dirt road in our case.  Sitting in the shade with melon juice all over my face and hands or enjoying a colorful tomato salad by the breeze of a fan reminds me of the glories of summer and during those delicious moments I forget about the sweat and sunburn and just enjoy summertime. 

This Week’s Recipes 

CSA member Gazpacho recipes:

Thank you to all contributors and please be sure to keep sending your favorite recipes. 

*From Kathy Oths

1/4 c. lemon or lime juice
1/4 c. olive oil
3 semi-large tomatoes
1 cucumber
2 medium cloves garlic
1/2 onion
Paprika and salt to taste
(proportions can be varied to suit your taste)
Blend in blender and serve! 

*From Amy Crosby

½ cup diced pared cucumbers

1/3 cup finely chopped onion

4 ripe tomatoes – peeled and finely chopped

1 clove garlic - finely minced

½ cup green pepper – finely chopped

¼ cup olive oil

¼ cup cider vinegar

2 cups tomato juice

1 tsp salt

¼ tsp black pepper

Combine all ingredients in a large bowl. Cover and chill for at least 4 hours. Makes 6-8 servings.  

*From Jeannie Guthrie via her great-grandmother, Ruby Thomas whose cookbook is titled Feasts of Eden

1 clove garlic
2 cucumbers, peeled and seeded
1 green pepper, seeded
1 teaspoon wine vinegar
1 teaspoon olive oil
1 cup tomato juice
4 tomatoes, peeled
salt
cayenne pepper
cumin
a dash of worcestershire sauce
(she gives no measurements on spices-- they are to taste)
Put it all in a food processor and blend to desired thickness. Serve poured over coarsely chopped peppers, onions, tomatoes, and cucumbers. 

Old-Fashioned Tomato Salad

From Frank Stitt’s Southern Table

“For a heartier version of this salad, add some blanched or boiled green beans, beets, and/or new potatoes.”

*2 small cucumbers, skin removed in wide zebra-like stripes

*Sea salt

*1 small sweet onion, cut into thin rings

*2 tbsp cider-honey vinegar (2 tbsp cider vinegar plus ½ tsp honey) or red wine or sherry vinegar

*4 to 8 nice tomatoes-a variety of flavorful types in different colors, sizes, and shapes, cored and thickly sliced

*3 tbsp extra virgin olive oil

*Freshly ground black pepper

*A handful of fresh herbs, such as chives, dill, mint springs, and basil leaves coarsely chopped

 If the cucumbers are small enough that the seeds have not fully developed, simply slice them thin.  If the seeds are noticeable, cut the cucumbers lengthwise in half and, with a small spoon, remove the seeds; then slice.  Toss with a good pinch of sea salt in a small bowl and place in the refrigerator to macerate for 15 minutes.

Meanwhile, toss the thinly sliced onion with 1 tbsp of the vinegar in a bowl and refrigerate for 15 minutes.  (Macerating the onion slices both crisps them and tames their pungency.)

Arrange the sliced tomatoes attractively on a large platter.  Scatter the cherry tomatoes over and around them.

To serve, drain the cucumbers and squeeze to remove any excess liquid.  Toss with the onion slices and scatter over the tomatoes.  Drizzle over the remaining 1 tbsp vinegar and the olive oil, season with salt and pepper, and toss the herbs over everything. 

Cucumber Gazpacho with Shrimp and Melon

From epicurious.com

• 1 3/4 large cucumbers, peeled, seeded, and coarsely chopped (about 3 1/4 cup), plus 1/4 large cucumber, peeled, seeded, and cut into small dice for garnish (about 1/4 cup)

• 2 scallions (white and green parts), coarsely chopped

• 1/2 cup (loosely packed) assorted fresh herbs, such as basil, chives, and mint, coarsely chopped, plus ¼ cup finely chopped (for garnish)

• 1 (1/2-inch) piece fresh ginger, coarsely chopped

• 1 small clove garlic, coarsely chopped

• 3 tablespoons extra-virgin olive oil

• 1/4 cup plain low-fat yogurt

• 3/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon hot sauce

• 1/4 pound large shrimp (31 to 40 count per pound) peeled, cooked, and cut into medium dice (about 8 shrimp)

• 1/2 cup seedless watermelon or cantaloupe, cut into small dice

Preparation

In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.

In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.

Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.

 

July 16th

This Week’s Harvest

 Farm Life 

Monday morning was gloomy to begin with but the arrival of the chicks brightened our day.  Eating, drinking, and chirping seem to be all they are interested in for the time being.  I gave them a small zucchini and they seem to enjoy pecking at it.  The brooder has a heat lamp (they need to be kept at 90 degrees) and straw on the bottom.  We added a little fresh grass as well.  For food we put a little sand (grit for their gizzard) and cracked corn on newspaper.   In a couple of weeks we will move them to the field where the bugs and sunshine await them.

 Last week we began the first fall seeding and there are several more for this week.  As we look toward fall, summer plantings dwindle.  The last of the melons seeds met the soil last week.  The winter squash patch is looking really great.  We’ll harvest them in a little over a month and then allow them to cure for a fall distribution.

 This Week’s Recipes

Leek hash browns

Boil potatoes until just soft.  While they cool down, sauté leeks and grate a cheese of your choice.  Grate the potatoes and add to the skillet once the leeks have cooked down.  Be sure that the bottom of the hash browns do not burn but do get crispy.  Once they have a nice crisp layer on the bottom, separate into quarters and flip.  Add cheese and when the same crispness is achieved on the second side you are ready to eat. 

Thanks to CSA member Stella Friedman for sending this recipe using cherry tomatoes.

Pasta Ponza

Recipe courtesy Giada De Laurentiis

Prep Time: 8 min

Inactive Prep Time: 5 min

Cook Time: 10 min

Level: Easy

Serves: 4 to 6 servings

 Ingredients

• Butter for greasing

• 2 cups (12 ounces) red cherry or grape tomatoes, halved

• 2 cups (12 ounces) yellow cherry or grape tomatoes, halved

• 1/4 cup capers, rinsed and drained

• 1 tablespoon extra-virgin olive oil, plus extra for drizzling

• 1/2 teaspoon kosher salt, plus extra for seasoning

• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning

• 1/2 cup Italian-style seasoned breadcrumbs

• 1 pound ziti or other short tube-shaped pasta

• 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated

• 1/4 cup chopped fresh flat-leaf parsley

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

 

 

August 25th

This Week’s Harvest

Farm Life

Last Tuesday we had one of the largest transplanting “marathons” of the fall.  Almost 5,000 plants were tucked into the soil.  I don’t think I was the only one that felt the effect on my body the next day (and the next).  The plants included chard, gold beets, collards, fennel, Italian leaf broccoli, radicchio, and frisee. 

There will be some transplanting this week but more seeds will be put directly into the soil.  Dill, cilantro, radishes, turnips, turnip and mustard greens, broccoli raab, beets, carrots, and salad mix will hopefully all be seeded before another rain event blows through.  We have seen plenty of rain lately but it has not had any ill effect on the crops.  We have been managing to plant and weed between rains and stay on schedule.

 This Week’s Recipes

Thanks to CSA member William Doty for this recipe:

OKRA SAUTÉ

Sauté 1 chopped onion in a T. of olive oil. Add a pound of young okra (stems chopped off, perhaps, but don’t cut the caps/crowns) and toss about 10 min. Check frequently to be sure the okra are done, but still slightly crunchy. Add a can of hot-style RoTel, and possibly some corn off the cob. Simmer about 15 min.; perhaps add some Italian seasonings. (wgd from several recipes; 08.09)

 Thanks to CSA member Ashley Ferry for this recipe:

 Pasta Salad with Goat Cheese & Arugula

 from Martha Stewart Everyday Food Magazine

 Coarse Salt and Ground Pepper

3/4 pound gemelli or other short pasta

1 can (15oz.) cannellini beans, rinsed and drained

3/4 c. (3oz.) crumbled fresh goat cheese

3 T. olive oil

2 T. red wine vinegar

2 t. Dijon mustard

1 bunch arugula (8oz.) torn

1/2 small red onion, thinly sliced 

Cook pasta until al dente.  Drain and rinse, toss with beans and goat cheese.  Whisk oil, vinegar, and mustard together, then season with salt and pepper to make dressing.  Toss dressing, onion, and arugula with pasta mixture.

 

 

September 15th

This Week’s Harvest

 Farm Life

We’ve seen too much rain lately.  Wednesday evening we received 1 inch of rain in 20 minutes.  This really beat the leafy greens up and covered most of the vegetables in mud.  Thursday was cloudy, so it didn’t dry out very much and Friday afternoon in rained for several hours.  Sunday there was more.   Weather predictions for the week show rain each day.  It is too wet to direct seed or hoe, so we are hand-weeding and seeding flats in the greenhouse. 

An unusually large aphid population has taken to the brassicas (especially broccoli, cauliflower, cabbage, collards, and kale).  The organically-approved insecticidal soap we sprayed on them has not proven affective.  Part of the difficulty is that the aphids are on the undersides of the plants and therefore, hard to reach.  All of this wet weather does not help the situation.  Ladybugs are their natural predator and there are plenty of them around, but there are a lot more aphids.

We’ve always found this time of year the worst, pest-wise.  The pests spend all summer multiplying and they also know that winter will move in before too long.

 This Week’s Recipes

Delicata Squash Rings

From Vegetarian Cooking for Everyone by Deborah Madison

 2 Delicata Squash

1 ½ tbsp olive or vegetable oil

Salt and freshly milled pepper

Chopped parsley

Peel the squash with a vegetable peeler, slice off the ends and scoop out the seeds with a teaspoon.  Cut the squash into rings about 1/3 inch thick.  Heat the oil in a wide skillet, add the squash, and fry over medium heat until richly colored on the bottom, about 6 minutes.  Turn and cook on the second side until tender.  Remove to a serving plate, season with salt and pepper, garnish with parsley.

Oven-Roasted Squash with Garlic and Parsley

From Chez Panisse Vegetables by Alice Waters

Choose a favorite winter squash and peel and seed it.  Cut into 1-inch chunks and toss with olive oil, salt, and pepper.  Spread the chunks evenly on a baking sheet and roast at 375 degrees for 40 minutes, until tender throughout and lightly browned, stirring occasionally with a spatula to prevent burning.

Peel and chop very fine a few cloves of garlic and sauté in olive oil for just a minute, being careful not to brown.  Toss the squash with the garlic and a handful of chopped parsley, taste and adjust the seasoning, and serve.

 

Spicy Tofu Lo Mein with Bok Choy, Shiitake Mushroom, Udon Noodles Tossed with Garlic Ginger Sauce and Toasted Almonds

www.chicagotribune.com/topic/spicytofu,0,4388249.story

Melissa Hass

August 10, 2009

Makes 5 servings

Garlic Ginger Sauce Ingredients
1/4 cup minced fresh ginger
1/4 cup julienned garlic
1/4 cup plus 2 Tablespoons low-sodium soy sauce
1/4 cup plus 2 Tablespoons malt vinegar
1/4 cup honey
3/4 teaspoon Sambal Chili Sauce

Noodle Ingredients

1/4 teaspoon sesame oil
1 1/2 Tablespoons minced fresh ginger
1 1/2 Tablespoons minced fresh garlic
4 cups (1-inch pieces) chopped bok choy
1 1/4 cups roasted shitake mushrooms
1 1/4 cups julienned carrots
3/4 lb. Asian Baked Tofu -Extra Firm- slice 1/4-inch x 2 1/2-inch
4 cups par cooked Udon noodles
1/4 cup thinly sliced green onions
1/2 cup sliced toasted almonds


Garlic Ginger Sauce:

In a medium mixing bowl combine all sauce ingredients and whisk together. Set aside.

Noodles:

Heat a large sauce pan over medium high heat and lightly mist pan with sesame oil spray. Add ginger and garlic and cook for 45 seconds stirring constantly so garlic and ginger do not burn. Add bok choy, shitake mushrooms, carrots and cook for 2 minutes. Stir in the tofu, garlic ginger sauce and Udon noodles and bring to a light simmer to heat through. Carefully spoon onto plates and garnish with green onions and toasted almonds.

Recipe Note: If bok choy is unavailable, Swiss chard may be substituted.

Per serving: Calories 422; Protein 16g; Total Fat 6g; Saturated Fat 1g; Carbohydrates 78g; Dietary Fiber 3g; Cholesterol 0mg; Sodium 1451mg

 

 

October 20th

This Week’s Harvest

Farm Life

During the rainy spells this fall the crops have not been growing as they should.  When the sun appeared this weekend it was noticeable.  The plants are growing once again.  Not only did the plants respond, but so did we.

Over the weekend we did a lot of cleaning in preparation for the harvest party on Sunday, which we hope you’ll all be able to attend.  It looks like a lovely forecast for now and thanks to all of the bulldozers currently on the farm fixing the breech, the road is the best shape ever.

 Now we’ll try to prep beds for strawberries, garlic, onions, and fava beans before the next rain.  These crops will overwinter for a spring harvest.

 This Week’s Recipes

SALMON, MUSTARD GREENS AND POTATOES WITH MUSTARD-DILL GLAZE

¼ cup Dijon mustard

¼ cup vegetable oil

¼ cup chopped fresh dill

3 tbsp packed golden brown sugar

½ lb baby new potatoes, cut into ¼ in thick slices

1 8 oz salmon fillets

1 bunch mustard greens, trimmed, cut crosswise into 2 in wide strips

 -Preheat oven to 350 deg.

-Mix first 4 ingredients in small bowl,-Place potatoes in small bowl

-Spoon 1 tbsp sauce over and toss to coat.

-Arrange potatoes in baking pan

 Bake 15 minutes,-remove pan from oven, and push potatoes to sides of pan. 

Spread each fillet w/ 2 tsp sauce & place in center of baking pan. 

Bake until fish is cooked through, ~18min. 

Place greens in skillet.  Toss w/ 2 tbsp sauce.  Stir over med. Heat until wilted, ~ 4 min. 

Divide salmon, greens, & potatoes between 2 plates.  Serve w/ remaining sauce.

 

OUR FAVORITE BEETS

For easy peeling, boil the beets about 15 to 20 minutes and then put them in ice water or run under cold water.  After they are peeled, I like to cut them into bite-sized pieces and mix them with some marinated leeks (equal parts olive oil and vinegar with a little salt and pepper-while the beets are boiling), Dijon mustard, fresh dill, olive oil, vinegar, salt and pepper to taste.

Dill Dressing

 Finely chop a bunch of dill. 

Add to a measuring cup:

 the juice of ½ lemon

 2 tbsp Dijon mustard

 1/4 cup olive oil

1/4 cup white wine vinegar

 dill

and salt and pepper to taste

Mix well 

 

 

November 3rd

This Week’s Harvest

Farm Life

We were able to plant the strawberries and garlic last week.  After years of planting and saving heads of garlic to build up our seed stock, this year we were able to plant an entire 300 foot bed with 3 rows.  Next year will hopefully be a productive garlic year.   

With almost all of the planting done for the year and the days growing shorter, we will begin to plan our winter projects and farm improvements.   As things calm down we also find ourselves reflecting on the year’s successes, failures, and improvements to be made for next year.   

Some of the harvest party pictures can be found on our website:

http://www.snowsbendfarm.com/harvestparty.htm 

This Week’s Recipes

The following 3 recipes are all From Alice Water’s Chez Panisse Vegetables 

Caramelized Fennel 

Trim the fennel bulb, removing any tough outer layers.  Cut the bulb in half vertically, cut out the core, and cut the bulb into 1/8-inch-thick slices. 

Heat a large sauté pan over medium heat, add olive oil, and when the oil is hot, add the sliced fennel (fennel should brown, not steam).  Cook, tossing or stirring occasionally, for 8 to 10 minutes, until the fennel is caramelized and tender.  Season with salt and pepper.  Drain off any excess oil and serve.  Serve with fish and with grilled meats and poultry, or use for a pizza topping. 

Sweet Potatoes with Lime and Cilantro 

Bake sweet potatoes whole, in their skins, until tender, about 1 hour.  When done, slit open the skin, and scoop out the flesh onto a serving dish.  Season with salt, dot with a few pieces of butter if you like, squeeze fresh lime juice over, and shower with cilantro leaves. 

Sweet Potato Puree with Roasted Garlic 

1 head garlic

2 pounds sweet potatoes

2 pounds russet potatoes

Salt and pepper

2 cups milk

¼ to ½ cup extra virgin olive oil 

First roast the garlic:  Wrap the head in foil, put in a preheated 400 degree oven and bake for 30 to 40 minutes, or until completely soft.  (Test with the tip of a knife.)  When cool, cut the top free from the head, separate the cloves, and set aside.

Peel and quarter the sweet potatoes and russet potatoes.  Put them in a pot with a steamer insert.  Season with a teaspoon of salt and steam over medium high to high heat until cooked, about 20 minutes.  Drain, add the unpeeled roasted cloves of garlic, and puree through a food mill, using the fine disk.  Return the puree to the pot and reheat over low heat.  Scald the milk in a separate saucepan and add from 1 to 2 cups to the potatoes, depending on how dry they are.  Then add the extra-virgin olive oil to taste, and season with salt and pepper.  Serve immediately or keep warm in a double boiler.