Sweeter in December

The snow is covering the ground and everything is frosty yet Wildwood is producing delicious produce. It is certainly a treat to have local produce in the winter but these greens actually taste sweeter.

Green vegetables react to the winter frost by going into survival mode.  They start turning stored starches into sugars to provide immediate energy to the plant. Some folks don’t like the sometimes bitter or peppery taste of many greens such as kale, arugula, or chard and the bitterness is primarily caused by the starches in the leaves and stems of the plant. However, after that first frost, those starches convert to sugars and the taste becomes sweeter and so much more appealing. 

Our first winter CSA share

The barn is decked out for Christmas.

pak choi

Justin checks on the micro greens that will hopefully be in next week's share.

I know I usually post a new recipe but this week I was so happy to have local greens that I tore everything up for a big salad dressed with my favorite dressing and tossed the chopped parsley into our beef stew. Delicious!

Happy eating,
Kara

Here is my go to dressing in case you forgot.

Honey Mustard Vinaigrette

3/4 c olive oil

1/2 c apple cider vinegar

2 TBS honey

1 TBS whole grain mustard

1 garlic clove, minced

1 sprig of rosemary, minced

sea salt and pepper

Whisk to combine.

Spicy sauteed kale with lemon

Spicy sauteed kale with lemon

1 TBS vegetable oil

1 hot pepper, thinly sliced

1 lemon, thinly sliced, seeds removed and slices quartered

1 TBS honey

kale (about 1 1/2 lbs), stems removed, coarsely chopped

6 scallions

coarse salt

In a large skillet, heat oil and chile over medium-high. Add lemon and honey and cook, stirring, until lemon begins to break down (about 2 minutes). Add kale and cook, stirring until just wilted, about 3 minutes. Add scallions, season with salt and cook 1 additional minute. Serve warm or at room temperature. To make it a simple, cleansing meal, serve over rice and top with your favorite toasted nut and a squeeze of lemon juice (I think slivered almonds would be very tasty).

Butternut Squash Salad and catching up from last week with fall vegetable crumble

Butternut Squash Chickpea Salad

Yield: about 4 servings

For the salad:
1 medium butternut squash, peeled, seeded, and cut into ¾-inch pieces
3 tbsp. olive oil, divided
Kosher salt and black pepper
2 boneless, skinless chicken breasts
3 hearts of romaine, cut or torn into bite-sized pieces
1 cup chickpeas, rinsed and drained
Pita chips, crumbled, for serving
3 tbsp. fresh minced chives, for serving
For the dressing: 
1/3 cup tahini
1 tbsp. olive oil
2 tbsp. freshly squeezed lemon juice
1 tsp. dried oregano
1 clove garlic, finely grated
1/4 cup water, plus more as needed
Salt and pepper, to taste

Directions

Preheat the oven to 425˚ F.  Adjust oven racks to upper- and lower-middle positions.  Line a baking sheet with foil.  On the baking sheet, combine the squash with 2 tablespoons of the oil.  Season generously with salt and pepper and toss to combine.  Place the baking sheet on the lower oven rack and roast until fork tender, about 20-25 minutes, tossing once during cooking.
Meanwhile, place the chicken on a second rimmed baking sheet lined with foil.  Drizzle lightly with the remaining olive oil.  Season with salt and pepper.  Place on the upper oven rack and roast until cooked through (160˚ F internal temperature on an instant read thermometer), about 15-20 minutes.  Set aside to rest briefly, then slice.
To make the dressing, in a small bowl, combine the tahini, olive oil, lemon juice, oregano and garlic.  Whisk together to blend.  Whisk in the water, adding more as needed until the dressing has reached your desired consistency.  Season to taste with salt and pepper.

Divide the lettuce up between serving plates.  Top each serving with some of the squash, chicken, chickpeas, pita and chips.  Drizzle lightly with the tahini dressing.  Sprinkle with the minced chives.  Serve immediately.

Crumble aux legumes du soleil (fall vegetable crumble)

serves 6 (can be doubled)

2 zucchini, diced

1 eggplant, peeled and diced

1 red pepper, diced

12 cherry tomatoes, halved

1 onion, diced

salt, pepper, basil or other fresh herbs

1 ball fresh mozzarella

1 stick cold butter

3/4 cup flour

1/4 cup grated Parmesan

optional: prosciutto or coppa or pancetta, thinly sliced and cut into 2-inch lengths

Wash and dice all vegetables (dice+small cubes, all the same size to allow even cooking). In a separate bowl, sprinkle kosher salt over cubed eggplant. Let sit for 10 minutes, rinse and dry in a towel (if you skip this step, the dish will be too watery).

In a large saute pan, add a bit of olive oil. Saute onions, then add red pepper. Cook for a couple of minutes.

Add eggplant and zucchini. Saute for a couple of minutes.

Add the cherry tomatoes, season with salt, pepper, and herbs. Cook until there is no more water. Taste and adjust seasonings.

Make the crumble: cut the cold butter in small cubes and mix it with the flour so that it resembles small peas. Mix in grated Parmesan.

Put the vegetable is a shallow gratin dish. At this point, you can add the optional sliced cured meat. Distribute mozzarella over the vegetables and cover everything with the crumble.

Bake in 350 degree oven for approx. 30 minutes until crumble is golden Bon appetit!

Squash Bisque

Just a reminder for farm members: If you are unable to pick up your share (and we understand that for many of you, the start of school brings about a hectic schedule), please contact the farm to let us know as soon as possible. Beginning on Tuesday, Justin and Kelly begin the big task of cutting and picking our produce and we hate to see good crops go to waste. Thanks so much!

Our share this week:
 

And this is why the start of fall is my favorite time of the CSA.

 

Nature takes it course. Baby chicks that were born on the farm this past week.

Squash Bisque

1 TBS canola oil

1 TBS unsalted butter

1/2 cup diced onion

3/4 diced carrots

4 cups peeled and cubed butternut squash

3 cups stock (chicken or vegetable)

salt and ground pepper to taste

ground nutmeg to taste

1/2 cup heavy cream (optional)

Heat the oil and melt the butter in a large pot over medium heat. Cook the onion until tender.

Add the carrots and squash. Pour in stock and season with salt, pepper, and nutmeg. Bring to boil, reduce hear, and simmer until vegetables are tender.

In a blender or food processor (or I use an immersion blender), puree until soup is smooth. Return to the pot and stir in heavy cream. Do not boil. Serve warm with a dash of nutmeg.

 

Happy eating,

Kara

Honey Roasted Zucchini and Feta

Honey Roasted Zucchini and Feta

1lb zucchini, deseeded if large, cut into chunky strips

2 garlic cloves, sliced

3 TBS extra virgin olive oil

8 oz feta cheese, coarsely crumbled

2 TBS runny honey

freshly ground black pepper

Put the zucchini in a large ovenproof dish in a single layer. Add the garlic and sprinkle with 2 TBS olive oil. Using your hands, toss the zucchini until they are evenly coated with garlic and oil.

Spread the zucchini evenly over the dish. Scatter the feta cheese over them and drizzle the remaining oil, the honey, and pepper. The saltiness of the feta means that no extra salt is needed. Roast in a preheated over at 425 degrees for 20-30 minutes until deep golden all over. Transfer to a serving dish and serve immediately.

Stuffed Zucchini with tomatoes and mozzarella

 Here is our share this week. Hope the Tuesday pick up went well for you all. Next week we are back to our normal Wednesday.
Have a blessed holiday and happy eating,
Kara

Stuffed Zucchini with tomatoes and mozzarella

Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve 2 medium zucchini lengthwise and scrape out the majority of the seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine 2 small tomatoes, halved, seeded, and diced, and 1/4 tsp each chopped fresh oregano leaves and white vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, 20 minutes.

Heat broiler with rack in top position. Top zucchini with 5 oz fresh mozzarella, torn into 1 inch pieces. Broil until cheese is brown and bubbling, 1-2 minutes. Serve immediately.

Wedding Day

Wildwood hosts many weddings throughout the year at the farm.

Kelly makes the bride's bouquet.

 

 

flowers for the bridesmaids

bridal bouquet

the tent near the pond

Cabbage

CABBAGE

Cabbage is a wonderfully versatile vegetable. It can be eaten raw or cooked, takes on the flavor of what it is prepared with, and stores in your refrigerator much longer than the rest of our fresh produce. It is low in calories (15 for 1 cup) and is a good source of vitamins A and C, calcium, potassium, and magnesium. It has been used medicinally for centuries and is still considered a beneficial digestive aid and intestinal cleanser.

My favorite way to eat cabbage is cut in ribbons and sauteed with a bit of olive oil and nampla (a fish sauce that is available at Asian markets – I love it but you could substitute soy sauce) until the cabbage wilts. I love this as a side to a spicy curry or stir fry.

CREAMY COLESLAW--from "Vegetable Every Day" by Jack Bishop
(although I do salt the cabbage for this recipe--if you don't have time, don't worry! It's still great!)
from Jack - "My friend and colleague Pam Anderson showed me the benefits of salting cabbage for coleslaw. The liquid in the cabbage drains so the dressing doesn't become watery, even if the coleslaw is kept in the fridge for a day or two. I like to kick up the flavor in my coleslaw dressing with some Dijon mustard and tarragon."
1/2 large head green cabbage (about 1 1/4 lbs)
1 large carrot, peeled and shredded on the large holes of a box grater
2 tsp kosher salt
1/2 cup mayonnaise
2 Tbs rice vinegar
1 Tbs Dijon mustard
1 Tbs minced fresh tarragon leaves
Freshly ground black pepper

1. Remove any tough or dry outer leaves from the cabbage half. Cut the cabbage in half though the stem end. Cut out and discard the hard piece of the core at the base of both pieces of cabbage. Slice the cabbage crosswise into the thinnest strips possible. (you should have about 6 cups).
2. Toss the cabbage, carrot, and slat in a large strainer or colander set over a bowl. Let stand until the cabbage wilts, about 1 1/2 hours. Thoroughly rinse under cold running water and then pat completely dry with paper towels. Place the dried cabbage and carrot in a large bowl.
3. Whisk together the mayonnaise, vinegar, mustard, tarragon, and pepper to taste in a small bowl. Pour the dressing over the cabbage and carrot and toss to coat evenly. Adjust the seasonings. Serve immediately or better still refrigerate for at least several hours (and up to several days) and serve chilled.

Oma's (my great-grandma) simple red cabbage

This is one of those recipes that you have to keep tasting to be sure the sweet and sour levels are to your liking.

Chop one large head of red cabbage and cook with a bit of water until tender.

Add about 1 2/3 cup sugar and 1 cup apple cider vinegar to the cooking cabbage so that the sugar dissolves. Salt and pepper to taste.

Here is a more complex version along the same line. I haven't tried this one, as I love my Oma's recipe but like the idea of adding apple to cabbage.

Sweet-and-Sour Red Cabbage
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons water
1 tablespoon cooking oil
1/4 teaspoon caraway seeds
1/4 teaspoon salt
dash black pepper
2 cups shredded red or green cabbage (combining them makes the dish look great!)
3/4 cup chopped apple (1 small)

In a large skillet combine the brown sugar, vinegar, water, oil, caraway seeds, salt, and pepper. Cook for 2 to 3 minutes or until hot, stirring occasionally. Stir in the cabbage and apple. Cook, covered, over medium-low heat about 5 minutes or until cabbage is crisp-tender, stirring occasionally. Serve with a slotted spoon. This can easily be doubled

Red Cabbage

Sauteed Red Cabbage

Recipe courtesy Rachael Ray, sent to me by Stephanie S.

Prep Time:5 min

Cook Time:17 min

Level:Easy

Serves:4 side dish servings

Ingredients

• 2 tablespoons extra-virgin olive oil
  
• 1 small onion, sliced
• 1/2 red cabbage, shredded
• 1/3 cup white or apple cider vinegar, eyeball it
• 2 rounded tablespoons sugar
• 1 teaspoon mustard seed
• Salt and pepper

Directions

Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

Cucumbers

Don't forget: In two weeks, produce pick up will be on TUESDAY, AUGUST 28 from 4-7pm instead of Wednesday, August 29 due to events at Caledonia schools and Kelly's school. Mark your calendars!

Our produce and herbs this week:

 

 

all the veggies at our pick up

Another crop of lettuce is starting.

 

CUCUMBERS

The cucumber, first cultivated in India more than 3,000 years ago, is now a global food. Many cultures use cucumbers, raw and in pickled form, in their cuisine. Cucumbers are 95 percent water and contain small amounts of vitamins A, C, and a few minerals and are rich in vitamin E. A light and cooling vegetable, the cucumber helps us replenish fluids and minerals lost in perspiration, leaving us "cool as a cucumber.."

I was never a fan of cucumbers as a child but have developed a strong fondness for them as an adult - there is hope for my two small non-cucumber eaters. I think they are a great accompaniment to a spicy curry or stir fry. But here are some of my other favorite ways to eat them.

Hummus Dip (really simple!)

Layer pre-made or homemade hummus (I like roasted red pepper in this recipe) on the bottom of a plate or small tray. Top with raw, diced cucumbers, tomatoes, red peppers, and feta cheese. I love a sprinkling of diced kalamata olives on the top. Serve with crackers.

My Grandma's marinated cucumbers

3-4 cucumbers, peeled and thinly sliced

2 medium onion, sliced in thin rings

3 TBS dill

1 cup white sugar

1/2 cup vinegar

1 tsp salt

Toss sliced cucumbers and onions with the chopped dill. Boil sugar, vinegar, and salt in a small saucepan for about 2 minutes until sugar is dissolved. Cool slightly and pour over the vegetables. Chill for several hours before serving.

My Great-Grandma's cucumbers

1 1/2 cup miracle whip (or mayo)

1/2 cup sugar

salt and pepper and enough vinegar to make the sauce creamy

4 cucumbers, peeled and sliced

2 onions, sliced

Mix sauce with vegetables and refrigerate overnight.

Spa inspired cucumber water

1 cucumber, sliced and unpeeled

2 liters of water

5 mint sprigs

half lemon, sliced and unpeeled

ice

In a pitcher, mix the water, cucumber, 3 mint sprigs and lemon. Let it rest on the fridge for 24 hours. If you prepare the water at the last minute, cut the first cucumber in three or four pieces. Then, squeeze the cucumber pieces to release all the juice.

Before serving remove the cucumber slices used to flavor the water. Then stir with a wooden spoon, add some ice cubes,  6 or 7 fresh cucumber slices and the remaining 2 mint sprigs.

 

Eggplant and Feta Dip

Advance notice: In 2 weeks, pick up will be changed from August 29 to August 28.

EGGPLANT

Although we are used to seeing large purple fruit in the grocery store, eggplant exist in a variety of shapes and sizes (and most of these are more flavorful than your grocery store variety).

The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato and the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible.

Eggplant and Feta Dip

Makes 12, 1/2 cup servings

To make it ahead, cover and refrigerate for up to two days.

Serve with pita chips, as a sandwich spread, or, my favorite way, with a fork as a salad.

1 medium eggplant (about one pound)

2 TBS lemon juice

1/4 cup extra-virgin olive oil

1/2 cup crumbled feta cheese

1/2 cup finely chopped onion (red if possible)

1 small, finely chopped bell pepper

1 small chile, such as jalapeno, seeded and minced

2 TBS chopped fresh basil

1 TBS chopped parsley

1/4 tsp cayenne pepper

1/4 tsp salt

pinch of sugar (optional)

Position oven rack about 6 inches from heat source, preheat broiler. Line baking pan with foil and place eggplant in pan (poke a few holes all over to vent steam). Broil the eggplant, turning it every 5 minutes, until skin is charred and knife inserted into the dense flesh near the steam goes in easily (about 15 minutes). Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and and scrape out the flesh, tossing with the juice to prevent discoloration. Add oil and stir with fork until it is absorbed (eggplant should be a little chunky). Stir in feta, onion, bell pepper, chile pepper, basil, parsley, cayenne, and salt. Taste and add sugar if desired.

Happy eating,
Kara

Salsa Verde

I am not posting a produce picture this week as it is so similar to last week.
So, here are some tomato plants instead. I can't wait until they are in full production!

 

TOMATILLOS

If you guessed tomatillo as the mystery fruit on the blog last week, you were right. This is our first year growing them and while they may not ready this week for distribution, they should be soon. Tomatillo appears to be related to the tomato but it is actually part of the nightshade family and closely related to the cape gooseberry. They originated in Mexico and are a staple in Mexican cooking. I made a salsa verde last week where I roasted tomatillos, jalapenos, onion, and garlic in the oven and then blended them with lime juice, salt, and pepper. It was a bit bitter for my taste (maybe I over roasted them or maybe they were a bit under ripe). Either way, here is a raw recipe that I want to give a try.

Blend together:
9 tomatillos, husks removed
juice of 1/2 a lime
1 Tbs pickled jalapenos (more if you like it hotter) - I may try a bit of fresh pepper.
1 bunch of cilantro
1 small raw zucchini
pinch of sea salt

I like that this recipe calls for zucchini too since we are starting to get into squash season.

Happy eating,

Kara

 

Ratatouille

Our share this week:

 summer = farm fresh tomatoes

 

And a sneak peek at what is to come...

Who can identify this vegetable (or is it a fruit)?

Ratatouille

The key to a good ratatouille is to cut everything the same size, and to cook each part individually so that nothing is overcooked.

2 small onions,

2 zucchini

2 eggplant

2 red peppers

1 green pepper

2-3 medium sized tomatoes (or whatever collection of veggies you have)

2 cloves garlic

Fresh herbs

olive oil

Cut your veggies up. Heat oil in a skillet and fry each veggie in turn, then remove from pan and add to a big bowl. Season each veggie with salt and pepper as you are cooking. If you are short on time, you can cook all the vegetables (except the eggplant) together and add in the eggplant at the end. Eggplant can get a bit slimy if overcooked. Don't cook the tomatoes, just add those in raw. Chop the herbs and toss. I like this at room temp or served warm on rice topped with a bit of good cheese  (Dubliner or Parmesan are my favorites).

 

Beet Cake

Beet Surprise Cake
from Bridget B.
This version is a bit different than the recipe in the Bringing Home the Harvest handout. It has a cream cheese frosting. Yum!


Ingredients

• 2 teaspoons lemon juice
• 1 cup beets, boiled and grated
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 cups white sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/4 cups melted butter
• 4 eggs, beaten
• 2 tablespoons honey
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 3 tablespoons cream
• 3 ounces cream cheese
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 pound confectioners' sugar

Directions

1. Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside.
2. Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.
3. Bake at 350 degrees F (175 degrees C) about 40 minutes. Cool and frost.
4. To make frosting: combine cream and cream cheese, 1 teaspoon vanilla, and pinch of salt. Add confectioners' sugar, beat until fluffy. Spread on cake. Add nuts if desired.

Kale, Swiss Chard, Chicken, and Feta Salad

Kale, Swiss Chard, Chicken, and Feta Salad
from Bridget B. 

 

Ingredients

• 1/2 cup cider vinegar
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano (optional)
• 1/2 cup olive oil
• 
  
• 1 bunch kale, torn into bite-sized pieces
• 1 bunch Swiss chard, torn into bite-sized pieces
• 1 pound grilled skinless, boneless chicken breast, sliced
• 1 (6 ounce) container crumbled feta cheese, or more to taste, or blue cheese, Gorgonzola
• 1/3 cup raisins
• 1/3 cup chopped, toasted walnuts

Directions

1. Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended. Place the kale, Swiss chard, chicken, feta cheese, raisins, and walnuts into a bowl. Toss with the dressing to serve

Kale and Mango Salad

Here is what was in your share this week.
 

This is a good sampling of what a handful of herbs looks like.

We had a wedding at the farm this past Saturday. 
Despite the heat, it was a beautiful day.

 

Kale and Mango Salad

• 1 bunch kale, stalks removed and discarded, leaves thinly sliced
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• Kosher salt
• 2 teaspoons honey
• Freshly ground black pepper
• 1 mango, diced small (about 1 cup)
• Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas. Toss and serve. 

 

Happy eating,

Kara

Lemony Kale Pasta

Here are photos of the share this week.
CSA members: Bring in plastic bags next week! We are running low.

vegetables and herbs (below)

 
Eggs and salsa were for sale today at $3.00 and $5.00 respectively.

Farmer Justin cuts more red kale for the members.

A bee hovers around the basil blooms.

a happy sheep
The sheep were shorn this week, making them much more comfortable in the heat.

A wee CSA member checks out the goats.

KALE

Kale is one of the most nutrient-dense foods available. Rich in antioxidants, such as beta-carotene and vitamin C, it is also high in fiber and calcium. It pairs nicely with citrus fruit such as lemon, and spicy foods such as red pepper flakes. It is also a vegetable that is increasing in popularity, particularly among those who follow a raw food diet or regularly do cleanses, as it is a common ingredient in green smoothies.

Lemony Kale Pasta

Dressing:

2 cloves garlic, peeled

1/2 tsp salt, divided

1/2 cup Parmesan cheese

5-6 TBS olive oil

Juice of 2 lemons

1/4-1/2 tsp red pepper flakes

freshly ground pepper, to taste

For the pasta:

1 lb whole grain pasta, such as penne

1 large bunch of kale, rinsed, dried, stems removed

lemon slices for garnish

additional Parmesan, for serving

Directions

Prepare pasta according to directions. Mince garlic, sprinkle with 1/4 tsp salt and smash garlic into a paste with a fork, side of a knife, or in a mortar and pestle. Add paste to Parmesan, olive oil, lemon juice, red pepper flakes, and black pepper. Whisk until combined.

Chop kale into 1/2 inch ribbons. Add kale to large bowl and toss with the dressing to coat well. When the pasta has cooked, drain well and let let cool for a minute or two. Toss the pasta with the kale and dressing until well coated. Serve with sliced lemon and additional cheese if desired.

Happy eating,

Kara

Kale recipes from the Bringing Home the Share handout

Kale is the one vegetable that most people struggle with when they first join a CSA. Most members learn to love it though, and as my farmers can attest to, I have even been known to request more.

When you have too much to eat in a week, freeze the extra for winter soups and pastas. You can use frozen kale in any recipe that calls for frozen spinach. Just thaw, squeeze out extra moisture, and chop.

The following are a few of my favorite uses for kale. I have used both fresh and frozen kale in all of them except the kale chips.

Baked Kale Chips

kale

1 TBS olive oil

sea salt to coat

Preheat an oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or foil. Carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Toss kale with olive oil and sprinkle with salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Zuppa Toscana

1 lb Italian sausage (I have omitted this for a vegetarian version)

2 lg potatoes (I use about 5-6 sm/med size),cubed
1 lg onion, chopped
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 qt water
1 cup heavy whipping cream (I use less to keep for a healthier version)

You could also add 1/3 cup of chopped, cooked bacon.

Cook and crumble sausage. Drain on paper towel. In a soup pot, lightly sauté onions and garlic, add potatoes, chicken broth and water. Cook on med heat until the potatoes are done. Add sausage (and bacon if using). Add salt and pepper to taste. Simmer another 10 minutes Turn on low and add kale and cream. Heat through.

Fried Potatoes with Kale

4 large potatoes and 8-10 stems of kale
butter and olive oil
season salt

(I am partial to Marie Catrib’s seasoning that you can buy at the restaurant)

Cube potatoes into 1/2 inch cubes. Heat a couple of tablespoons each
of butter and olive oil in a skillet. Add potatoes and a few
tablespoons of season salt and stir. Cover. Stir occasionally. Finely
chop kale and just before the potatoes are done, add kale to pan stir
and let sauté for a few minutes. It is done with the potatoes are
soft with some crispy edges. Serve hot.

Basil Lemon Drop Cocktail

Need to stay cool today? Try this refreshing drink. Substitute a bubbly soda (like club soda) for a non-alcoholic version.

BASIL LEMON DROP COCKTAIL

8oz lemon-basil syrup (see below)

7-8oz fresh squeezed lemon juice

6 oz vodka

sprigs of basin and thin slices of lemon for garnish

Combine syrup, juice, and vodka in a shaker with ice. Shake until frosted. Pour over ice and garnish with basil and lemon.

lemon-basil syrup

4c water

2c sugar

4c basil leaves

peel from 4 lemons (minimizing white pith)

Bring all ingredients to a simmer in a medium saucepan and stir to dissolve sugar. Let cool. Cover and refrigerate for at least an hour. Strain, pressing solids to extract all the syrup. Store cold until ready to use.

Beets (and sorrel)

My produce picture did not turn out and already some of our share has been cleaned and consumed so I hope you can figure out the share this week. But here is the list of what was in the share: kale, chard, basil, dill, chive, carrot, beet and radish.

As you can tell from the share, the extreme heat and lack of rain has affected our produce. If you ask around at other CSAs, the consensus would be that this has been a particularly difficult couple of weeks to grow produce. The heat causes the plants to bolt, often increasing the bitterness in greens or forcing plants to flower prematurely. Or growth has slowed down so much that it is taking more than a week for things to be replenished. Plants like the peppers are hardly growing at all. This is frustrating weather to farm in and Justin and Kelly are doing their best to keep our shares as large as possible. They will do a second planting of greens so we should have a plethora of salad greens later in the season along with our other mid-season vegetables.

But despite the heat, the farm is still beautiful:

 

 

 

Here are some recipes for the week, including one for sorrel that a fellow member sent to me.

Happy eating and happy 4th of July!

Kara

BEETS
I never thought I liked beets and now they are one of my favorite vegetables. If you cut off the greens, they will keep in your crisper drawer for quite a while. Here are some hints about using beets as well as my two favorite beet recipes.

Beets have a tendency to stain everything they touch so be forewarned. In order to reduce staining do not cut the root ends or peel the beets, keep the stems about 4-6 inches long and don't scrub them, just wash gently. When the beets are done cooking you just slide their skins right off or eat with skins on.

Beets can be grated raw in a salad and beet greens are also edible although they should be eaten soon as their integrity will diminish quickly. You can steam or saute beet greens or use them in any dish that calls for fresh spinach.

Roasted Beets:
I think beets are best roasted. Preheat your oven to 450 degrees. Toss clean, diced beets with olive oil, salt and pepper and place on baking sheet or in a glass dish. Cover loosely with foil and bake 20-30 minutes or until beets are fork tender. I usually remove the foil for the last 10 minutes so that they caramelize. Eat them as is or for an added treat, toss roasted beets with feta cheese. You can also experiment with adding some of our fresh herbs to the pan.

Pickled Beets (from the Asparagus to Zucchini cookbook):
2 lbs beets
1 med white onion, sliced
1 cup sugar
1 1/4 cups white vinegar
1 tsp whole allspice
2 whole cloves
1 stick cinnamon
Boil or steam beets until tender. Reserve 1 cup cooking liquid, then drain beets and let them cool. Peel, slice, and pack beets and raw onions into pint jars (about 3). Combine reserved liquid, sugar, vinegar, allspice, cloves, and cinnamon in a pot; bring to a simmer and cook 5 minutes. Strain and pour into your jars. Cool, cover, and refrigerate 24 hours.  

SORREL & ROASTED BEET SALAD

Sorrel pairs well with beets because the green offers plenty of sour to the
beets' sweet.

This salad makes enough to serve 4.

2 slices thick, rustic bread
1/4 cup olive oil, plus extra for toasting the bread
2 tablespoons balsamic vinegar
salt and freshly cracked pepper
3 cups young sorrel leaves, washed and dried
2 pounds beets, roasted, peeled, and sliced
8 ounces goat cheese
1/2 cup toasted pistachios or pecans

Warm up a cast iron griddle over medium-high heat. Place the bread in the
middle, and drizzle a little bit of olive oil on top. Toast for 2-3 minutes
per side, or until the bread is sizzling and golden. Remove the bread from
the heat and let it cool for a few minutes before cutting it into 1/2-inch
cubes.

Whisk together the remaining olive oil and balsamic vinegar with a fork,
and add salt and pepper to taste. Arrange the sorrel in a large salad bowl
and layer the roasted beets, bread cubes, goat cheese, and toasted nuts on
top. Drizzle with the oil and vinegar mixture and serve at once.