Tuesday, December 3, 2013

Christmas Arrangements

Kelly and Kara are currently taking orders for Christmas arrangements. Email kara@wildwoodfamilyfarms.com by Monday, December 9th to reserve yours.

5x5 glass cube with flowers (pictured above): $40.00
5x5 glass cube with just greens and berries:$25.00

handmade barnwood box (approx. 7x12) with flowers: 75.00
handmade barnwood box (approx. 7x12) with greens and berries: $50.00

We are also willing to create an arrangement according to your individual preferences (specific container, with a candle, circular...). Contact Kara for pricing.

Arrangements will be ready for pick up at the farm on Friday, December 20 just in time for your party or as a last minute gift.

Wednesday, October 2, 2013

CSA pick up - Oct 2

Next week will be our last CSA pick up for the season.
But today's share included some unusual produce including a stir fry mix. It consists of a bok choy-like leafy green, and a kale-like curly green. Both of these (as well as the tatsoi) can be sauteed and substituted in the BeBimBop recipe posted below. Wilt or saute these greens just prior to serving.
Happy eating,
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Be Bim Bop

Be Bim Bop, meaning "mixed up rice": a traditional Korean dish (the Van Drie version)
This seems like a lot of work but once you get the hang of it, it comes together quickly. We eat this almost every week during the CSA season.

2 cups cooked white (or brown) rice (I use our rice steamer).

Marinade 1lb thinly sliced boneless chicken or beef while you prepare the vegetables. You can squish the meat and marinade together with your fingers for a few minutes to make the meat more tender.
2 cloves garlic, peeled and minced
2 green onions (chopped)
5 TBS soy sauce
2 TBS sugar
2 TBS vegetable oil
1 tsp toasted sesame seeds (optional)
1 TBS sesame oil (optional but I love it!)
1/8 tsp black pepper

Beat 4 eggs and pour egg mixture in small batches into an oiled pan over med/high heat making a thin egg pancake. Cook about 1 minute and then flip the pancake, cooking for another minute until firmly set. Flip pancake onto a cutting board and slice into thin strips or ribbons. Repeat 2-3X with remaining egg mixture. Place eggs in bowl and set aside.

Cut carrots into julienne strips and saute in a bit of oil until tender. Use those farm veggies! I have recently added sugar peas, turnips, and green beans to my carrots for a great use of our vegetables. You could certainly do a separate batch of sauteed zucchini, summer squash, and/or eggplant but I would cook these apart from the other vegetables listed above as they tend to get soggy if overcooked. Place cooked vegetables in bowls and set aside.

Saute chopped spinach (or kale, chard, or any dark leafy green) until wilted. Place in bowl and set aside.

Turn your pan up to high and dump the meat and all the marinade into the pan. Spread it around so it cooks evenly and saute for a few minutes until the meat is cooked through. Transfer to a large bowl.

Each diner gets a portion of rice in a bowl, then tops it with meat (be sure to spoon the meat sauce over it too), a variety of the vegetables, sauteed greens, and eggs. Then "be-bim" - mix everything together. It is ready to eat!

Traditionally this is also topped with kimchee (pickled spicy cabbage) that can be purchased at many grocery stores and Asian specialty markets (but we often skip the kimchee).

I usually make a hot sauce with equal parts fresh lime juice and nam pla (Asian fish sauce which is richer in flavor than soy sauce but you probably could substitute soy sauce too) and chopped hot peppers from the farm. Mix together and use sparingly depending on how much heat you can handle.

Thursday, August 29, 2013


I am canning salsa this week. Here is the recipe that I use for our mild salsa.

30 cups diced, peeled tomatoes
1 cup diced green pepper
2 cups diced red pepper
8 cups diced onion
1/4-1/2 cup jalapeno
1/2 cup sugar
2 cups vinegar
8 tsp pickling salt
2 tsp pepper
2 large cans tomato paste

Simmer for 1.5 hours stirring often. Jar and process: 35 minutes for pint jars, 45 minutes for quart jars.

CSA Pick up - Aug 28

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Thursday, August 22, 2013

Turkey and Zucchini Meatloaf

I tried a new recipe this week that is perfect for our zucchini (for those zucchini that get extra large, I scooped out the seeds and used half a zucchini). The best part was that my little ones, who generally do not eat zucchini unless it is in a sweet bread, gobbled it down unaware.

1/2 dry cup quinoa, cooked according to package directions and slightly cooled
1 zucchini, shredded (I peeled away the green skin to help disguise it in the meatloaf)
2 large egg whites
1/2 chili sauce (this called for chili sauce but you could use a natural/homemade ketchup if you avoid the high fructose corn syrup that most chili sauces contain)
1/2 onion, shredded or finely chopped
1/2 tsp sage
1/2 tsp pepper
1/2 tsp salt
1 pound ground turkey breast
1 TBS spicy brown mustard

Preheat oven to 425 degrees. Spray muffin pan with canola spray. Squeeze zucchini dry and place in large bowl with egg whites, 1/4 chili sauce (or substitute), onion, age, salt and pepper. Add turkey and quinoa and stir to mix well.

Place a large spoonful of mixture in each muffin cup (I make 10-11 "muffins"). Mix 1/4 cup chili sauce with mustard and top each cup.

Bake until each "muffin" reaches 165 degrees (30 minutes or so). Let stand 5 minutes before serving.

CSA pick up - August 21

Here is our share this week. Looks like sauteed onion and squash with peppers, tomato, basil and a sprinkle of Parmesan is on the menu this week!
Happy eating,
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