As many of you heard, about 10 days ago we had some very unusual weather in most of our fine state, including our farm-temps plummeted down to an almost record breaking 27 degrees. While some things were salvaged due to their hardier nature, that kind of low actually melted all the warm weather veggies plants: tomatoes, peppers, cukes, zucchini & summer squash, beans, the vines of the winter squash & pumpkins and saddest of all to me, melons. We did our best to salvage what was there, hence the continued tomatoes ect. last week, but I'm sorry to say that was about it. It's also sad because it appears to have been a fluke thing and this fall is going to continue on with moderate temps that would have normally continued ripening things for however many more weeks. Rest assured, we will do our best to round out the season with cooler season crops that will continue to mature for another month without difficulty.
Aside from the weather, I want to make sure to remind everyone that today is 39 weeks pregnant for me. Perhaps I will try to post a picture of your dedicated veggie farmer because I guarantee I've grown more than what you see in your boxes every week-a very special little pumpkin has been with me for every seed planted, every walk down the rows, every pulled weed, and every lifted bin of produce. I'm guessing that this will be the last week I will be able to work until after the baby comes, so as stated in the 2011 CSA contract in the beginning of the season, I will take my leave of you all for a couple weeks to enjoy some well earned time with my little one. Most of you with a half share are within a week of being finished with your 9 weeks of the season and I will contact you directly via phone or email about finishing the season in October if we still have some to go.
That's all for now...
Monday, September 26, 2011
Thursday, September 1, 2011
Recipe: Catch-all Pot Pie
Cooler days are ahead and it might become safe to turn on the oven after tonight, so I'll post this one I made at our house a week ago to rave reviews. It was super easy and allowed me to use up all kinds of veggies I had left over. As with most of the recipes posted here, feel free to be loosey goosey with quantities of herbs and veggies because it's more about using what you have on hand. The only measurements that need to be adhered to are the ones for the biscuit topping. So here goes...
(From the Moosewood Restaurant New Classics - one of my all-time favorite cookbooks)
-2 cups coarsely chopped potatoes and sweet potatoes if you have them
-2 cups chopped carrots and/or parsnips
-1 or 2 chopped onions
-Shitakes or other mushrooms
-Several cloves of minced garlic
-3 cups of stock or water
-tsp of dried or fresh thyme, oregano or rosemary
-tsp salt if not using stock with salt already added
Combine above list and simmer for 15 minutes in large pot. While this is cooking, create mixture of 3 tbsp cornstarch in 1/2 cup or so of water for the gravy. Also during this time create the biscuit topping:
-2 cups white flour
-1/2 tsp salt
-1 tbsp baking powder
-1/2 tsp baking soda
-6 tbsp melted butter
-1 cup buttermilk or plain yogurt
-1 tsp chopped fresh dill
sift together dry and wet ingredients in separate bowls. Combine these into one bowl mixing as little as possible to make a soft dough. If you get zealous with making sure every lump is gone it will make the end product tough and hard instead of a light biscuit.
Add to simmering veggies the cornstarch mixture and any softer veggies like peas, corn, summer squash, okra, tomatoes, pretty much whatever. (If you're not familiar with cooking okra, keep the ratio of okra mass to tomato mass at least one to one-the acid in the tomatoes cuts the acquired taste and texture of okra.)
Allow veggies and thickener to simmer for 5 more minutes or so and then pour into a lightly greased deep baking dish. Carefully spoon blobs of the biscuit onto the top and then bake for 30 minutes or so at 350. A knife should come away from the center of a biscuit clean when they are done.
Enjoy-we sure did!
(From the Moosewood Restaurant New Classics - one of my all-time favorite cookbooks)
-2 cups coarsely chopped potatoes and sweet potatoes if you have them
-2 cups chopped carrots and/or parsnips
-1 or 2 chopped onions
-Shitakes or other mushrooms
-Several cloves of minced garlic
-3 cups of stock or water
-tsp of dried or fresh thyme, oregano or rosemary
-tsp salt if not using stock with salt already added
Combine above list and simmer for 15 minutes in large pot. While this is cooking, create mixture of 3 tbsp cornstarch in 1/2 cup or so of water for the gravy. Also during this time create the biscuit topping:
-2 cups white flour
-1/2 tsp salt
-1 tbsp baking powder
-1/2 tsp baking soda
-6 tbsp melted butter
-1 cup buttermilk or plain yogurt
-1 tsp chopped fresh dill
sift together dry and wet ingredients in separate bowls. Combine these into one bowl mixing as little as possible to make a soft dough. If you get zealous with making sure every lump is gone it will make the end product tough and hard instead of a light biscuit.
Add to simmering veggies the cornstarch mixture and any softer veggies like peas, corn, summer squash, okra, tomatoes, pretty much whatever. (If you're not familiar with cooking okra, keep the ratio of okra mass to tomato mass at least one to one-the acid in the tomatoes cuts the acquired taste and texture of okra.)
Allow veggies and thickener to simmer for 5 more minutes or so and then pour into a lightly greased deep baking dish. Carefully spoon blobs of the biscuit onto the top and then bake for 30 minutes or so at 350. A knife should come away from the center of a biscuit clean when they are done.
Enjoy-we sure did!
Wednesday, August 24, 2011
This week in the box...
Greetings to all on this beautiful summer day! We are headed off to the beach for the afternoon for some family splashing, but I wanted to make some quick comments about this week on the farm.
I tested one of the melons and was delighted to discover that we are very close to having them in the box. They need another week or so and then you will be seeing them. I don't know if ripening will occur in such a way to allow everyone to have one at the same time or if I need to break that up, but rest assured everyone will get to try some interesting varieties. The one I tested was a beautiful 8 pounder with almost white flesh called Cream of Saskatchewan. Very juicy and sweet already with a hint of citrus. The cold of the spring has made our harvest of them later than I had hoped, but I'm excited for us to enjoy them together!
In the box:
-Eggplant
-Tomatoes
-Summer Squash/Zucchini
-Cucumber/Sweet pepper
-onions
-Kale
-Herbs
I tested one of the melons and was delighted to discover that we are very close to having them in the box. They need another week or so and then you will be seeing them. I don't know if ripening will occur in such a way to allow everyone to have one at the same time or if I need to break that up, but rest assured everyone will get to try some interesting varieties. The one I tested was a beautiful 8 pounder with almost white flesh called Cream of Saskatchewan. Very juicy and sweet already with a hint of citrus. The cold of the spring has made our harvest of them later than I had hoped, but I'm excited for us to enjoy them together!
In the box:
-Eggplant
-Tomatoes
-Summer Squash/Zucchini
-Cucumber/Sweet pepper
-onions
-Kale
-Herbs
Saturday, August 13, 2011
Recipe - Breakfast Sandwich Frittata
Are you wondering sometimes what to do with your lesser-known herbs each week like Dill, Thyme or Parsley? Here's a quick egg recipe that is easy to make and also generic enough to use any herb of your choice. You could also add any kind of meat, cheese or veggie you had on hand to change this up.
- 5 large eggs
-1/4 cup cream or half&half
-1/4 cup milk
-3 tbsp mixed chopped herbs
-2/3 cup grated sharp Cheddar
-2 slices bacon
-1 pita, split into two rounds
-cayenne, black pepper & salt to taste
Preheat oven to 425. Whisk eggs, cream, milk, herbs, seasonings, and half the cheese. In an ovenproof nonstick or cast iron skillet, cooked bacon and add to the egg mixture when crisp. Use a small amount of the bacon drippings left in the skillet to brown the each of the pita rounds. Remove the first half from the skillet and transfer to a plate while the other cooks. Leave that one in the skillet when it is browned on both sides. Pour the egg mixture onto the browned pita and half the cheese. Top with the other browned pita half and bake for 8 minutes. Sprinkle with remaining cheese and bake until golden and puffed. Cut into wedges and serve warm.
- 5 large eggs
-1/4 cup cream or half&half
-1/4 cup milk
-3 tbsp mixed chopped herbs
-2/3 cup grated sharp Cheddar
-2 slices bacon
-1 pita, split into two rounds
-cayenne, black pepper & salt to taste
Preheat oven to 425. Whisk eggs, cream, milk, herbs, seasonings, and half the cheese. In an ovenproof nonstick or cast iron skillet, cooked bacon and add to the egg mixture when crisp. Use a small amount of the bacon drippings left in the skillet to brown the each of the pita rounds. Remove the first half from the skillet and transfer to a plate while the other cooks. Leave that one in the skillet when it is browned on both sides. Pour the egg mixture onto the browned pita and half the cheese. Top with the other browned pita half and bake for 8 minutes. Sprinkle with remaining cheese and bake until golden and puffed. Cut into wedges and serve warm.
Thursday, August 11, 2011
News from the farm - Early August
Peak summer is here and the bulk of our produce is coming in. In this weeks box:
-Swiss Chard or Kale
-Zucchini or Summer Squash
-Lemon or regular Cucumbers
-Herbs
-Onion
-New Potatoes
-Eggplant or Pepper
-Fresh Garlic
A few notes about some of the new items.
- The Zucchini and Summer Squash may be in varied shaped, but the flavors and the same and they are interchangeable in recipes. So whichever shape you receive enjoy their beautiful shapes and colors as part of the bounty of summer.
- New potatoes are coming in and we are growing several colors again this year. They all are delicious and in a dish are as beautiful as they are healthy. Since they are newly dug and relatively thin skinned, they can't be left out like you might be used to-they have to be refrigerated or they will get soft.
-Tomatoes are starting to come in; tiny ones first and then the bigger ones are ripening finally. Sometimes they can have small cracks in them. This is caused by rapid intake of water when it rains and the skin of the tomato not having time to expand before the inner part expands. For the most part, they are still perfect but you may want to use them first as they will not keep as long. As a general note, bigger tomatoes need to e stored on their tops as this is the firmest part of the tomato.
-Swiss Chard or Kale
-Zucchini or Summer Squash
-Lemon or regular Cucumbers
-Herbs
-Onion
-New Potatoes
-Eggplant or Pepper
-Fresh Garlic
A few notes about some of the new items.
- The Zucchini and Summer Squash may be in varied shaped, but the flavors and the same and they are interchangeable in recipes. So whichever shape you receive enjoy their beautiful shapes and colors as part of the bounty of summer.
- New potatoes are coming in and we are growing several colors again this year. They all are delicious and in a dish are as beautiful as they are healthy. Since they are newly dug and relatively thin skinned, they can't be left out like you might be used to-they have to be refrigerated or they will get soft.
-Tomatoes are starting to come in; tiny ones first and then the bigger ones are ripening finally. Sometimes they can have small cracks in them. This is caused by rapid intake of water when it rains and the skin of the tomato not having time to expand before the inner part expands. For the most part, they are still perfect but you may want to use them first as they will not keep as long. As a general note, bigger tomatoes need to e stored on their tops as this is the firmest part of the tomato.
Monday, July 25, 2011
Recipe: Risotto Primavera
So, "primavera" means spring, but when I got my CSA share this week I immediately thought of this recipe. So for me, it's gonna be Summer Risotto. And people: do not fear the risotto! It is surprisingly easy to make risotto. I can make risotto while bouncing a toddler on my hip and watching "Jeopardy!" and I am a complete kitchen spazz. Therefore, you can make risotto. You do not have to babysit the risotto. Just stir it frequently and don't let it go completely dry and you will be fine. The end.
from The Pioneer Woman
from The Pioneer Woman
Ingredients
- 5 cups Low Sodium Chicken Broth
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1/2 whole Large Onion Finely Diced
- 3 whole Carrots, Peeled And Finely Diced
- 1/2 cup Cauliflower Pieces
- 1/2 cup Broccoli Pieces
- 1 whole Yellow Squash or Zucchini, Finely Diced
- 1/2 teaspoon Kosher Salt
- 1 Tablespoon Olive Oil (additional)
- 1 Tablespoon Butter (additional)
- 1-1/2 cup Arborio Rice
- 1-1/2 cup Dry White Wine
- 1-1/2 teaspoon Kosher Salt (additional), More To Taste
- 4 whole Green Onions, Thinly Sliced
- 1/2 cup Frozen Peas
- 4 ounces, weight Goat Cheese
- 1/2 cup Grated Parmesan Cheese
- Fresh Dill, For Garnish
- Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces
Preparation Instructions
Pour chicken broth into a small saucepan. Heat to a simmer.
In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter. Add diced onions and diced carrots. Stir and cook for a minute or two. Add cauliflower and cook for a minute. Add broccoli and cook for 30 seconds. Add squash and cook for 30 seconds. Sprinkle in salt and stir. Remove from pan and put on a plate. Set aside.
Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan. Heat over medium-low heat. Add rice and stir, cooking for 1 minute. Add half the wine and 1 1/2 teaspoons kosher salt. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Add other half of wine and cook until absorbed. Add green onions and peas, stirring to combine. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it. Check salt content and add more salt if necessary.
Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.
Serve on a plate with a sprig of dill.
In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter. Add diced onions and diced carrots. Stir and cook for a minute or two. Add cauliflower and cook for a minute. Add broccoli and cook for 30 seconds. Add squash and cook for 30 seconds. Sprinkle in salt and stir. Remove from pan and put on a plate. Set aside.
Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan. Heat over medium-low heat. Add rice and stir, cooking for 1 minute. Add half the wine and 1 1/2 teaspoons kosher salt. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Add other half of wine and cook until absorbed. Add green onions and peas, stirring to combine. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it. Check salt content and add more salt if necessary.
Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.
Serve on a plate with a sprig of dill.
Recipe: Paula Deen's Down Home Coleslaw
It's summer. You have cabbage and carrots. Time for some coleslaw, y'all!
recipe from pauladeen.com
1 1 1/2 lbs head of cabbage, quartered, cored, and shredded
2 carrots, peeled and shredded (about 1 cup)
2 tablespoons chopped fresh parsley
2 tablespoons fresh chives
1/2 cup mayonnaise
3 tablespoons finely chopped red onion
1 1/2 tablespoons freshly squeezed lemon juice
2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon celery seed
Directions
In a large bowl, toss together the cabbage, carrots, parsley and chives.
In a small bowl, whisk together the remaining ingredients. Add to the cabbage mixture and toss well to combine. Taste and adjust the seasoning if desired. Let coleslaw stand at least 10 minutes before serving.
In a small bowl, whisk together the remaining ingredients. Add to the cabbage mixture and toss well to combine. Taste and adjust the seasoning if desired. Let coleslaw stand at least 10 minutes before serving.
Recipe: Cabbage Salad with Apples and Walnuts
Cabbage Salad with Apples and Walnuts
(pretty much stolen from smitten kitchen)
FYI, this is also a good place to use some of your fresh herbs from this week's box. Dill would be a yummy addition here, as would tarragon, chives or oregano.
Serves 6
1 small cabbage
1/3 cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
Salt and pepper
½ cup olive oil
2 tablespoons sour cream
2 apples (any crisp, tasty eating variety: Granny Smith, Braeburn, Fuji)
1/3 cup crumbled blue cheese (optional)
Preheat the oven to 375°F.
Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.
Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.
To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper.
Whisk in the olive oil and then the creme fraiche or cream. Taste and adjust the acid and salt as desired.
Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts (and blue cheese, if you’re using it) with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.
(pretty much stolen from smitten kitchen)
FYI, this is also a good place to use some of your fresh herbs from this week's box. Dill would be a yummy addition here, as would tarragon, chives or oregano.
Serves 6
1 small cabbage
1/3 cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
Salt and pepper
½ cup olive oil
2 tablespoons sour cream
2 apples (any crisp, tasty eating variety: Granny Smith, Braeburn, Fuji)
1/3 cup crumbled blue cheese (optional)
Preheat the oven to 375°F.
Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.
Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.
To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper.
Whisk in the olive oil and then the creme fraiche or cream. Taste and adjust the acid and salt as desired.
Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts (and blue cheese, if you’re using it) with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.
In this week's CSA box
Cabbage
Cucumbers
Zucchini
Herbs
Wax beans
Carrots
Onions
Cooking greens (kale, chard)
This past week's crazy-high temperatures haven't done the salad greens any favors, which is why you're not seeing them this week. Meanwhile, the tomatoes, cucumbers and zucchini are LOVING this weather, so we'll start seeing tomatoes soon. Salad greens may be back later in the season.
Cucumbers
Zucchini
Herbs
Wax beans
Carrots
Onions
Cooking greens (kale, chard)
This past week's crazy-high temperatures haven't done the salad greens any favors, which is why you're not seeing them this week. Meanwhile, the tomatoes, cucumbers and zucchini are LOVING this weather, so we'll start seeing tomatoes soon. Salad greens may be back later in the season.
Friday, July 8, 2011
Early July- A few words from the farm
In this weeks box:
Salad mix
Cooking green : Boc Choi, Kale or Mustard greens
Cucumber
Snap Peas
Garlic Scapes
Herbs: Dill, Basil, or Cilantro and Mint
Greetings to all,
We had a wonderful 4th of July here on the farm and we hope you did, too. It was full of family and great food and some of my awesome cousins even volunteered to do some weed pulling to help out. Clearly I am blessed with family who supports what we are trying to do and it means so much to me.
Full season is just beginning here, about 3-4 weeks later this year than last, but we are getting the first of the cukes and in another week or so there will be zucchini. Peppers, Tomatoes, and Melons are coming- the plants look strong and are growing and flowering, but due to how cold it stayed for such a long time this spring, they will be a few more weeks. In the meantime, we'll irrigate and coax the cool season crops that you have been seeing all along in your box to extend their season.
Best wishes on enjoying your summer and thanks for all the flexibility for the 4th of July drop-offs.
Salad mix
Cooking green : Boc Choi, Kale or Mustard greens
Cucumber
Snap Peas
Garlic Scapes
Herbs: Dill, Basil, or Cilantro and Mint
Greetings to all,
We had a wonderful 4th of July here on the farm and we hope you did, too. It was full of family and great food and some of my awesome cousins even volunteered to do some weed pulling to help out. Clearly I am blessed with family who supports what we are trying to do and it means so much to me.
Full season is just beginning here, about 3-4 weeks later this year than last, but we are getting the first of the cukes and in another week or so there will be zucchini. Peppers, Tomatoes, and Melons are coming- the plants look strong and are growing and flowering, but due to how cold it stayed for such a long time this spring, they will be a few more weeks. In the meantime, we'll irrigate and coax the cool season crops that you have been seeing all along in your box to extend their season.
Best wishes on enjoying your summer and thanks for all the flexibility for the 4th of July drop-offs.
Recipe: Cucumber and Snap Pea Salad
In a large bowl, whisk together 1 tbsp olive oil, 2 tsp white wine vinegar, and 1 tbsp dijon mustard. Season with salt and pepper, Add two cucumbers or so, peeled and thinly sliced, and a cup or two of sliced snap peas, ends trimmed and strings removed. Toss to combine. Stir in a small bunch of torn mint leaves, about 3/4 cup, just before serving.
Monday, June 20, 2011
Recipe: Kale Chips (and Kale-Dusted Popcorn)
In this week's box:
Salad mix
Scallions
Herbs - Dill and Basil, Cilantro or Rosemary
Kale
Radishes
Baked Kale Chips (lifted, with some edits, from smitten kitchen)
1 bunch (about 6 ounces) kale
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
Kale-Dusted Popcorn
If you’re making the chips with the intention to grind them up for popcorn, use less oil — perhaps half — so they grind without the “powder” clumping. Grind a handful of chips (about half) in a mortar and pestle (or try putting them in a plastic sandwich baggie, sealing it up [be sure to squeeze out the excess air] and crushing them with your hands or a rolling pin), sprinkle them over popcorn (1/4 cup popcorn kernels). You can season the popcorn with salt or add parmesan cheese for Parmesan and Kale-Dusted Popcorn!
Salad mix
Scallions
Herbs - Dill and Basil, Cilantro or Rosemary
Kale
Radishes
Baked Kale Chips (lifted, with some edits, from smitten kitchen)
1 bunch (about 6 ounces) kale
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
Kale-Dusted Popcorn
If you’re making the chips with the intention to grind them up for popcorn, use less oil — perhaps half — so they grind without the “powder” clumping. Grind a handful of chips (about half) in a mortar and pestle (or try putting them in a plastic sandwich baggie, sealing it up [be sure to squeeze out the excess air] and crushing them with your hands or a rolling pin), sprinkle them over popcorn (1/4 cup popcorn kernels). You can season the popcorn with salt or add parmesan cheese for Parmesan and Kale-Dusted Popcorn!
Wednesday, June 15, 2011
Change for 4th of July Pick-up
I just wanted to take a minute to let people whose normal pick-up day would be the 4th of July, that we would like to move the pickup a day later to Tuesday the 5th of July. The 4-6 pm time or the drop off earlier in the morning at Dr. Wings office would be at the same time, just a day later.
Please let me know as soon as possible if this isn't going to work or is you have other vacation plans.
Thanks and have a great night.
Please let me know as soon as possible if this isn't going to work or is you have other vacation plans.
Thanks and have a great night.
Call for submissions: Show us your dinner!
So, I've seen a couple of photos floating around on facebook; some of my fellow CSA members are cooking delicious (and pretty!) dinners. We would love to put your work up on the blog. If you'd like to share your cooking successes with the rest of the Tusen Tack CSA community, please send a picture of your plate and a description of what's on it to tusentackfarm@gmail.com. Descriptions can be as short or as long as you like: just the name of the dish, or a whole recipe!
Can't wait to see what everyone else is doing!
Can't wait to see what everyone else is doing!
Tuesday, June 14, 2011
Recipe: Fresh Summer Spaghettini
I literally just got done cooking and eating this for dinner tonight with my family. I loved it, and it was well-received by my husband, 9-year-old son, and 19-month-old daughter. This is not an easy feat. Prep and cooking time totaled less than half an hour and I used the lovely basil from yesterday's CSA box. "This is going directly into the summer dinner lineup," I announced at the table. No one looked up, as they were all busy emptying their plates. What kind of friend would I be if I didn't share this revelation with you all? A bad friend, that's what kind..
Fresh Summer Spaghettini, from Family Feasts for $75 a Week
12 oz uncooked spaghetti or angel hair pasta (I used linguine.)
3 tablespoons olive oil (we had a scant 2 tablespoons left, so I used a combo of olive & vegetable oils)
4 green onions, coarsely chopped
2 cups cherry (or grape) tomatoes, halved (1 pint)
3 cloves garlic, crushed
8 to 10 fresh basil leaves (I cut mine into a chiffonade.)
salt & black pepper to taste
4 oz mozzarella cheese, cut into 1/2 inch cubes (I used part-skim block cheese from the supermarket. Fresh mozzarella would be even better.)
1/2 cup grated parmesan cheese
Cook pasta in boiling salted water. Drain, reserving cooking water; keep warm. Meanwhile, heat oil in a medium skillet over medium heat until hot. Add green onions, tomatoes and garlic and cook until heated through (2-4 minutes). Add basil and season with salt & pepper. Add 1/2 cup reserved cooking water to veggies. Add both cheeses, stir to combine, and serve over warm pasta.
Then pat yourself on the back because you just got dinner on the table in 20 minutes.
Fresh Summer Spaghettini, from Family Feasts for $75 a Week
12 oz uncooked spaghetti or angel hair pasta (I used linguine.)
3 tablespoons olive oil (we had a scant 2 tablespoons left, so I used a combo of olive & vegetable oils)
4 green onions, coarsely chopped
2 cups cherry (or grape) tomatoes, halved (1 pint)
3 cloves garlic, crushed
8 to 10 fresh basil leaves (I cut mine into a chiffonade.)
salt & black pepper to taste
4 oz mozzarella cheese, cut into 1/2 inch cubes (I used part-skim block cheese from the supermarket. Fresh mozzarella would be even better.)
1/2 cup grated parmesan cheese
Cook pasta in boiling salted water. Drain, reserving cooking water; keep warm. Meanwhile, heat oil in a medium skillet over medium heat until hot. Add green onions, tomatoes and garlic and cook until heated through (2-4 minutes). Add basil and season with salt & pepper. Add 1/2 cup reserved cooking water to veggies. Add both cheeses, stir to combine, and serve over warm pasta.
Then pat yourself on the back because you just got dinner on the table in 20 minutes.
Monday, June 13, 2011
Recipe: Boc Choi Provencale
The pairing of eggs and cooking greens is a favorite at our house, especially in the summer when I'd rather enjoy the day rather than spend my time in the kitchen. This is a quick recipe with lots of room for adding what you have on hand, so feel free to experiment.
1 head boc choi (or other cooking green)
1 clove garlic
1 large onion (or scallions)
Olive oil
2 eggs (or more if desired)
1 cup mozzarella cheese, shredded
2 tbsp fresh mint, minced
salt and pepper to taste
1. Preheat oven to 375
2. Saute the boc choi, garlic and onion in olive oil until the garlic and onions are tender and the boc choi is lightly wilted, don't overcook.
3. Beat together the eggs and cheese in a baking dish and then blend in the boc choi mixture. Add the mint, salt and pepper.
4. Bake in the oven for 15 minutes or until the eggs are firm.
1 head boc choi (or other cooking green)
1 clove garlic
1 large onion (or scallions)
Olive oil
2 eggs (or more if desired)
1 cup mozzarella cheese, shredded
2 tbsp fresh mint, minced
salt and pepper to taste
1. Preheat oven to 375
2. Saute the boc choi, garlic and onion in olive oil until the garlic and onions are tender and the boc choi is lightly wilted, don't overcook.
3. Beat together the eggs and cheese in a baking dish and then blend in the boc choi mixture. Add the mint, salt and pepper.
4. Bake in the oven for 15 minutes or until the eggs are firm.
Sunday, June 12, 2011
Recipe: Cilantro Salad Dressing
This dressing is another one lifted from my Moosewood Kitchen New Classics cookbook. My not-quite-10-year-old son has recently declared himself to be a vegetarian, so I have been knee-deep in my old veggie cookbooks and have unearthed some real gems! This dressing is meant for a shredded carrot salad, but really, if you like cilantro, this would be tasty over salad greens, too.
Cilantro Dressing
3 tablespoons olive oil
1 small clove garlic, minced or pressed
1 teaspoon minced fresh cilantro
1 tablespoon minced fresh parsley
1/2 teaspoon salt
2 tablespoons fresh lemon juice
pinch cayenne pepper (optional)
With a whisk or in a blender, combine all ingredients. (A blender will give a smoother result, but either way tastes good.) Pour over 2 1/2 cups peeled & grated carrots or the salad greens of your choice. Serve immediately.
A larger batch of this dressing will keep in the refrigerator, tightly covered, for about a week.
Cilantro Dressing
3 tablespoons olive oil
1 small clove garlic, minced or pressed
1 teaspoon minced fresh cilantro
1 tablespoon minced fresh parsley
1/2 teaspoon salt
2 tablespoons fresh lemon juice
pinch cayenne pepper (optional)
With a whisk or in a blender, combine all ingredients. (A blender will give a smoother result, but either way tastes good.) Pour over 2 1/2 cups peeled & grated carrots or the salad greens of your choice. Serve immediately.
A larger batch of this dressing will keep in the refrigerator, tightly covered, for about a week.
How to cook bok choy
In this instance, I am going to link directly to another site, because this is a great how-to for cooking up your bok choy, with photos and a recipe and lots more cool stuff. It's from Steamy Kitchen, another in the loooooong list of food blogs to which I am addicted. Now you can be addicted too!
How to cook bok choy.
How to cook bok choy.
Saturday, June 11, 2011
June 13 Veggie Box
Greetings from the farm and we hope you are all looking forward to the veggie delivery this week.
In your box this time?
~ Salad Mix
~ Herbs: Mint & Cilantro & Basil & Dill
~ Bac Choi or Mustard Greens or Russian Kale
~ Snap Peas
Summer is shaping up to be warm and sunny and while I have been very busy installing irrigation and planting the final transplants I so carefully seeded almost 3 months ago, it's been wonderful to see spring veggies producing and summer veggies growing with promise. I hope you all especially enjoyed the salad mix we came up with. A great mix of colors, flavors and textures, it consists of no less than 4 varieties of lettuce, baby boc choi, baby kale and swiss chard, and spicy baby mustard leaves.
Also in your 'box' most weeks will be some kind of cooking green: swiss chard, kale, mustard, spinach or boc choi. These are the matured leaves or the whole plant of some of the same baby leaves used in the salad mix. Sturdier and meant to be lightly cooked, they go well in stir fries, but also minestrone type soups, in a pasta sauce, paired with eggs and other veggies in quiche, or just steamed with a little soy sauce. The other important thing to remember with cooking greens is that in most recipes both on our blog and in cook books, they are fairly interchangeable, so if the recipe you want to try is for kale and you have mustard greens, have no fear, it will be delicious.
We are excited to report that we should have fresh strawberries ripe in another week or two and we plan on pairing them with rhubarb for a really classic combination or early summer flavors.
In your box this time?
~ Salad Mix
~ Herbs: Mint & Cilantro & Basil & Dill
~ Bac Choi or Mustard Greens or Russian Kale
~ Snap Peas
Summer is shaping up to be warm and sunny and while I have been very busy installing irrigation and planting the final transplants I so carefully seeded almost 3 months ago, it's been wonderful to see spring veggies producing and summer veggies growing with promise. I hope you all especially enjoyed the salad mix we came up with. A great mix of colors, flavors and textures, it consists of no less than 4 varieties of lettuce, baby boc choi, baby kale and swiss chard, and spicy baby mustard leaves.
Also in your 'box' most weeks will be some kind of cooking green: swiss chard, kale, mustard, spinach or boc choi. These are the matured leaves or the whole plant of some of the same baby leaves used in the salad mix. Sturdier and meant to be lightly cooked, they go well in stir fries, but also minestrone type soups, in a pasta sauce, paired with eggs and other veggies in quiche, or just steamed with a little soy sauce. The other important thing to remember with cooking greens is that in most recipes both on our blog and in cook books, they are fairly interchangeable, so if the recipe you want to try is for kale and you have mustard greens, have no fear, it will be delicious.
We are excited to report that we should have fresh strawberries ripe in another week or two and we plan on pairing them with rhubarb for a really classic combination or early summer flavors.
Monday, June 6, 2011
Produce tip: Storing fresh basil
(from eHow.com)
The key to keeping basil fresh and fragrant for days (and even weeks) after purchase or harvest is to not store it in the refrigerator. Basil leaves quickly turn black and slimy and lose their signature spicy sweet flavor when refrigerated. A better way to store them is in a jar of water on your kitchen counter top.
Fill a short, stout vase or jar with 3 or 4 inches of tepid tap water. Stick the stems into the jar of water, making sure to add more water to the jar if the end of each stem is not submerged. Place the jar in a cool place out of direct sunlight. Don't worry if the basil droops at first; it should perk right up after about 12 hours. Change the water in the jar daily. When stored this way, basil will stay fresh for weeks. In fact, if you leave the stems in water, they will eventually root and you can replant them in a pot or out in the garden.
The key to keeping basil fresh and fragrant for days (and even weeks) after purchase or harvest is to not store it in the refrigerator. Basil leaves quickly turn black and slimy and lose their signature spicy sweet flavor when refrigerated. A better way to store them is in a jar of water on your kitchen counter top.
Fill a short, stout vase or jar with 3 or 4 inches of tepid tap water. Stick the stems into the jar of water, making sure to add more water to the jar if the end of each stem is not submerged. Place the jar in a cool place out of direct sunlight. Don't worry if the basil droops at first; it should perk right up after about 12 hours. Change the water in the jar daily. When stored this way, basil will stay fresh for weeks. In fact, if you leave the stems in water, they will eventually root and you can replant them in a pot or out in the garden.
Recipe: Spring Onion Pancakes
If you omit the soy, herbs like dill, thyme, garlic, sorrel or basil are all perfect additions to these pancakes. You can fry them in any vegetable oil or even a good olive oil.
Ingredients:
salt & freshly ground black pepper
2 bunches scallions or spring onions (about 1/2 pound)
1 egg
1 teaspoon soy sauce
1/2 cup flour
oil for frying
Ingredients:
salt & freshly ground black pepper
2 bunches scallions or spring onions (about 1/2 pound)
1 egg
1 teaspoon soy sauce
1/2 cup flour
oil for frying
- Bring a medium pot of salted water to a boil. In the meantime, trim the onions, roughly chop one bunch and mince the second.
- Add the roughly chopped onions to the boiling water and cook for about 5 minutes or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked onions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
- Mix the puree with the egg and soy, then gently stir in the flour until well blended. Add pepper to taste, then the minced onions.
- Film a well seasoned or non-stick skillet with oil and heat over medium-high heat. Drop batter into pan by the tablespoon or quarter cup and cook about 2 minutes on each side, or until lightly browned. Finished pancakes can be kept warm in a 200 degree oven for up to 30 minutes as the rest of the batch finishes cooking.
Sunday, June 5, 2011
Recipe: Sauteed Radishes and Sugar Snaps with Dill
From smitten kitchen (which you should all go check out right. now.):
To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod.
Makes 6 servings.
1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly sliced shallots
12 ounces sugar snap peas, trimmed, strings removed
2 cups thinly sliced radishes (about 1 large bunch)
1/4 cup orange juice
1 teaspoon dill seeds
1 tablespoon chopped fresh dill
Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas, cook for one to two minutes, and radishes sauteing until crisp-tender, about 3 to 4 minutes more. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.
To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod.
Makes 6 servings.
1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly sliced shallots
12 ounces sugar snap peas, trimmed, strings removed
2 cups thinly sliced radishes (about 1 large bunch)
1/4 cup orange juice
1 teaspoon dill seeds
1 tablespoon chopped fresh dill
Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas, cook for one to two minutes, and radishes sauteing until crisp-tender, about 3 to 4 minutes more. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.
Produce tip: Keeping radishes fresh
If you're like my husband, keeping radishes fresh for any length of time is not an issue. If you are like him, you will eat them straight out of the CSA box (maybe you will wash them), you will dip them in a little salt and polish off the whole bunch while you stand over the kitchen sink. However, if you're not like my husband, here's a little how-to on keeping radishes fresh in your refrigerator.
Now, for the first few days you can just store them, unwashed, in your crisper drawer. Once the tops start to look a little wilted, that's your cue to take those suckers, cut off the root and stem ends of each, and throw them in a jar. Fill the jar with enough water to cover the radishes and stick the jar back in the fridge. This will keep them fresh for at least a week, if not longer. An old salsa jar or mason jar both work great for this, but really, even a large drinking glass will work, depending on how many radishes you have.
(Of course, I never need to use this method, because radishes disappear from my fridge in about three seconds flat--if they ever make it in there at all.)
Now, for the first few days you can just store them, unwashed, in your crisper drawer. Once the tops start to look a little wilted, that's your cue to take those suckers, cut off the root and stem ends of each, and throw them in a jar. Fill the jar with enough water to cover the radishes and stick the jar back in the fridge. This will keep them fresh for at least a week, if not longer. An old salsa jar or mason jar both work great for this, but really, even a large drinking glass will work, depending on how many radishes you have.
(Of course, I never need to use this method, because radishes disappear from my fridge in about three seconds flat--if they ever make it in there at all.)
Recipe: Linguine with Creamy Scallion Pesto
From Poor Girl Eats Well:
1 8 oz. package linguine
2 bunches scallions, rinsed & coarsely chopped (about 15-20 stalks)
1/2 c almonds, coarsely chopped
2 large garlic cloves
1/4 c olive oil
3 T parmesan cheese
2 T lemon juice
1/2 T sea salt
1/4 t ground black pepper
Extra olive oil for drizzling
Cook the linguine according to package instructions. Drain & drizzle with a bit of olive oil to prevent the pasta from sticking. Set aside.
In a food processor (or hand blender cup), combine the chopped scallions, almonds, garlic, olive oil, cheese, lemon juice and seasonings, and purée until almost smooth. Check for seasoning and adjust according to taste.
Gently fold about 1 cup of pesto into the linguine and stir until well-coated. Serve as a side or entrée with a couple sprinkles of extra parmesan cheese, and enjoy!
1 8 oz. package linguine
2 bunches scallions, rinsed & coarsely chopped (about 15-20 stalks)
1/2 c almonds, coarsely chopped
2 large garlic cloves
1/4 c olive oil
3 T parmesan cheese
2 T lemon juice
1/2 T sea salt
1/4 t ground black pepper
Extra olive oil for drizzling
Cook the linguine according to package instructions. Drain & drizzle with a bit of olive oil to prevent the pasta from sticking. Set aside.
In a food processor (or hand blender cup), combine the chopped scallions, almonds, garlic, olive oil, cheese, lemon juice and seasonings, and purée until almost smooth. Check for seasoning and adjust according to taste.
Gently fold about 1 cup of pesto into the linguine and stir until well-coated. Serve as a side or entrée with a couple sprinkles of extra parmesan cheese, and enjoy!
Recipe: Mixed Greens
This is my number one go-to recipe for any and all leafy greens. It's quick and easy and if you don't have one of the ingredients, you can adjust amounts on the others and it will still taste good. If you're not a fan of spicy food, leave out the Tabasco, or, if you love it like I do, double the amount!
This recipe also calls for a large amount of greens, as they cook down pretty dramatically. I often make a much smaller amount, since certain children I live with will only eat greens if they are raw. A couple of large fistfuls of greens cooks down to a perfect amount for one adult.
Mixed Greens (from Moosewood Restaurant New Classics)
2 tablespoons vegetable oil (olive oil also works well here)
2-3 gloves garlic, minced or pressed
3 lbs fresh greens (kale, chard, spinach, mustard, collard . . . you name it!), rinsed, stemmed and coarsely chopped
3 tablespoons soy sauce
3 tablespoons cider vinegar
1/2 teaspoon Tabasco or other hot pepper sauce
1/2 cup water (plus more if needed)
salt to taste
In a large pot, heat the oil and saute the garlic on medium heat for just a minute to soften it. Add the damp greens, cover, and cook on medium heat for 5 minutes, until the greens on the bottom begin to soften. Stir the greens until evenly coated with oil.
Add the soy sauce, vinegar, Tabasco and water. Stir the greens well and add more water if needed. Simmer for about 15 minutes, stirring occasionally and tasting to sample the texture. They're done when they are as soft as you like them. Add salt and more Tabasco to taste.
The pot liqour (cooking water) from this recipe is yummy soaked up with a little cornbread!
This recipe also calls for a large amount of greens, as they cook down pretty dramatically. I often make a much smaller amount, since certain children I live with will only eat greens if they are raw. A couple of large fistfuls of greens cooks down to a perfect amount for one adult.
Mixed Greens (from Moosewood Restaurant New Classics)
2 tablespoons vegetable oil (olive oil also works well here)
2-3 gloves garlic, minced or pressed
3 lbs fresh greens (kale, chard, spinach, mustard, collard . . . you name it!), rinsed, stemmed and coarsely chopped
3 tablespoons soy sauce
3 tablespoons cider vinegar
1/2 teaspoon Tabasco or other hot pepper sauce
1/2 cup water (plus more if needed)
salt to taste
In a large pot, heat the oil and saute the garlic on medium heat for just a minute to soften it. Add the damp greens, cover, and cook on medium heat for 5 minutes, until the greens on the bottom begin to soften. Stir the greens until evenly coated with oil.
Add the soy sauce, vinegar, Tabasco and water. Stir the greens well and add more water if needed. Simmer for about 15 minutes, stirring occasionally and tasting to sample the texture. They're done when they are as soft as you like them. Add salt and more Tabasco to taste.
The pot liqour (cooking water) from this recipe is yummy soaked up with a little cornbread!
Welcome to the 2011 Tusen Tack Farm CSA Season!
Summer has finally begun in Minnesota, and along with amazingly beautiful weather (if you are not outside on this gorgeous Sunday, GET OUT RIGHT NOW!) and sunburnt shoulders, here comes the first CSA delivery of the 2011 Tusen Tack Farm Season.
In this week's box:
salad mix
mustard greens and/or spinach
scallions
radishes
A delicious and fresh start for what promises to be a lovely season. Stay tuned to this space for recipes, farm updates, news about your CSA community, and more!
In this week's box:
salad mix
mustard greens and/or spinach
scallions
radishes
A delicious and fresh start for what promises to be a lovely season. Stay tuned to this space for recipes, farm updates, news about your CSA community, and more!
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