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).