In full swing...

Spring is in the air at the farm. 

We have several weddings under our belt, 

the animals are pleased with the sunshine and green grass, 

and things are finally starting to grow in the greenhouse.

 (sauteed tatsoi and kale)

Justin has made a great spot for Kelly and me to enjoy a glass of wine

 and this little gnome is happy for his new home in the fairy garden.

An Update from the Farm

While we have thoroughly enjoyed growing for you all, we recognize that 

other happenings at the farm and at Wildwood landscaping have prevented 

us from doing as much as we would like for the CSA. Therefore, we will be 

taking a hiatus this coming year (2014 season).

As you know, we are very passionate about local food and will therefore 

continue to grow produce at the farm for our own families. We will also 

continue to offer field trips for area schools in order to educate the future 

generation about the importance of using local and sustainable food sources.

Thanks to each one of you for your support of Wildwood and we will be sure to 

contact you once we are able to offer a CSA again.

In the meantime, happy eating.

Justin, Kelly, and Kara

 

And a note from Kara------

Since Wildwood Family Farms is still bustling with activity, I will continue to use this blog to 

keep our farm community apprised of what what is happening with the weddings, 

floral design, renovations, animals, and produce at the farm. 

The floral room has been cleaned and organized and is ready for another 
great wedding season. And Easter is a perfect time to get back into floral design
by putting together these beautiful Easter table centerpieces.

Happy spring,
Kara

Christmas Arrangements

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

Prices:
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.
 

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,
Kara

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.

Marinade:

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.

Salsa

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

 

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,
Kara

CSA Pick up - August 7

It has been unseasonably cool so the produce has slowed down dramatically. With some more sun and warmer weather, we should be back on track.

CSA members: Remember pick up is on THURSDAY next week.
Happy eating,
Kara

Zucchini Muffins

Zucchini Muffins

Mix together: ½ cup sugar, 1½ cup white flour, 1 cup whole wheat flour, 1 tsp baking powder, 1 tsp salt, 1 tsp cinnamon, healthy handful of chocolate chips and dried cranberries.

Mix separately and add to the dry ingredients: 3 tsp vanilla, ½ cup canola or vegetable oil, ½ cup smooth applesauce, 3 cups grated zucchini, ½ cup chopped nuts (optional).

Preheat oven to 425 degrees, makes 12 large muffins, bake for 15-20 minutes or until a toothpick comes out clean.

CSA pick up - July 24

 

Chard Salad

Chard Salad
I am attempting to make a varation of the salad that a friend shared with me and she purchased it at Meijer.

Finely chopped chard (the original salad had kale)
shelled edamame
cashews
grated carrot
sunflower seeds
dried cranberries
blueberries

dressed with pomegranate vinaigrette:

• 3 tablespoons pomegranate juice
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• Salt and freshly ground black pepper
• 1/4 cup olive oil or grapeseed oil , not extra virgin

CSA Pick Up - July 17

 

farm wedding

ceremony site by the pond

table centerpieces

head table

enjoying the barn wood bar

This wedding was particularly special for me as the bride was my dear cousin, Ahnna.

our family in wedding finery

One Pot Wonder Tomato Basil Pasta

for basil and tomato season!

ONE POT WONDER TOMATO BASIL PASTA
Serves 4 to 6 as an entree
12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.

Tried and enjoyed by Rebecca H.
From http://www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/?fb_source=pubv1

CSA Pick up - July 10

 

Keep scrolling for my new and revisited recipes!

Happy eating,

Kara

Green Chopped Salad

This is the salad that I am trying tonight with our butter lettuce (the lighter colored variety of the lettuce choices today).

This is Jamie Oliver's Everyday Chopped salad

4 scallions
½ a cucumber
A handful of fresh basil leaves
head Boston or small red leaf lettuce (I used butter)
½ cup sprouted cress or alfalfa
avocado
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
½ teaspoon Dijon or English mustard (I added more)
1/8 teaspoon sea salt
freshly ground black pepper

• Get yourself a big chopping board and a large sharp knife. It’s best to start by chopping the harder, crunchier veggies first, so trim and chop your scallions and slice your cucumber. Slice your basil. Bring it all into the center of the board, and continue chopping and mixing together.
• Add the lettuce leaves, and cress or alfalfa to the board. Add the avocado. When everything is well chopped, you’ll have a big mound of salad on the board.
• Make a well in the middle and drizzle in the extra virgin olive oil and red wine vinegar. Add the mustard and the salt and pepper. Mix up so everything gets well coated and serve on the board or in a bowl.

Here are Jamie's tips for altering the salad:

• What I want to show you here is that the sky’s the limit when it comes to the different ingredients you can add to a chopped salad – you can use whatever’s available.
• The only rule I would give you is to always include a couple of handfuls of crunchy lettuce to give your salad a really good texture. Try out different things, and don’t feel obliged to use the same old stuff all the time. Bell peppers, tomatoes, herb sprigs . . . you can get any or all of these into a chopped salad.
• Basil works well in this salad, but so do lots of other soft fresh herbs, such as chives, chervil, or mint.
• For a bit of extra crunch, simply toast some nuts in a warm pan, but watch them as once they start to go brown they can burn very quickly.

Beets (repost from 2012)

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.  

Secret Chocolate Cake

From Anja Mast of Trillium Haven CSA
" Delicious plain, frosted or served in bowls with applesauce.

They'll never know the secret ingredient unless you tell them."
Puree in blender/food processor until smooth and set aside:

2 cups beets (cooked, peeled and chopped)
1/2 cup applesauce.

Combine in a large mixing bowl and beat with electric mixer 2 minutes:
1 1/2 cups sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs

Add along with pureed beets and beat another 90 seconds:
1/2 cup baking cocoa (sifted)
1 1/2 tsp vanilla

Gradually sift into the batter, mixing it in with a spoon but
stirring only until blended:

1 1/2 cups flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon (optional)

Stir in 1/2 cup chocolate chips and /or nuts (chopped).
Pour into greased 9 by 13-inch baking pan. Bake in
preheated oven at 350 degrees F until knife inserted in center comes
out clean, 40-50 minutes. To bake in a bundt pan, pour half of
batter into the greased pan, sprinkle chocolate chips evenly on top,
then add remaining batter.

Summer variations: Substitute 2-3 cups shredded raw zucchini or
summer squash for the cooked, pureed beets. Use the ground cinnamon
and add 1/2 teaspoon ground allspice.

CSA Pick up - July 3 (plus a Basil Pesto Recipe)

 

I know that Eli (my 8 year old) and I will be making pesto this weekend:

Basil Pesto
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino (I use Parm) cheese

Directions:

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Have a safe and enjoyable holiday!
Happy eating!
Kara