In addition to the regular harvest-wash-pack-delivery cycle, this past week on the farm we have spent some time prepping our greenhouse space for fall/winter growing. For us this means ripping out lots of gigantic tomato plants, hauling them off and getting the back of the farm truck very, very messy with smashed tomato goo. For our customers it means we’ll be producing plenty of greens and a few herbs throughout the winter. We also sowed a small field of wheat and have been preparing our growing space for next spring. We’ll be seeding cover crops soon, and hopefully transplanting some onions that we’ll overwinter and harvest in the spring.
In this week’s share you’ll find:
Tomatoes (we still have a few plants going)
Everyone seems to be canning right now, so we’ve decided to give you a recipe for dilly beans.
6 cups water
1 cup pickling salt
6 cups distilled white vinegar
8 heads fresh dill weed
1/2 cup pickling spice
1/2 cup mustard seed
8 dried red chili peppers
16 cloves garlic, peeled
1 teaspoon alum
5 pounds fresh green beans, rinsed and trimmed
Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
Combine the water, pickling salt and vinegar in a large pot, and bring to a boil. When it begins to boil, reduce heat to low, and keep at a simmer while you pack the jars.
In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.
Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars, and process in a hot water bath for 6 minutes to seal. Store for at least 2 weeks before eating.
This is the point in the season when it is very easy to get inspired in the kitchen. There is so much good food coming in and so little time to can, preserve and cook.
A few years ago we were lucky enough to have a few chefs intern on our farm- Flip and Mark Buley(both soon to be famous in the chef world!) They worked with us all day and then cooked us amazing meals at night. Handmade pasta, fried chicken and waffles … It was so cool. The recipes we are including today are inspired by them. We are including a bag of mixed herbs for Chimichurri sauce and a quick potato recipe.
In this week’s share you will find:
Potatoes (our first of the season!)
Beans-Indie Gold and Royal Burgundy
Salad mix- just to warn you—we threw some Osaka Purple into it- it has a wasabi kick
Put bag of mixed herbs into Cuisinart or blender with a clove or two of garlic. Pulverize. Add a little bit of lime(lemon will work too), a little olive oil, some water, a little salt. You can also add arugula and scallions—almost any green except for lettuce.
Use the sauce on pork, lamb, chicken, or beef. Excellent on zucchini, beans, potatoes or as a salad dressing. Pretty much pour it on everything.
We used it last night on a shoulder roast from Badger’s Millside Farm with corn tortillas and our pickled onions. It was incredible.
Fried Pickled Potatoes
I would never have thought about doing this, but it is delicious.
Boil potatoes until you can pierce with a fork. Soft but not falling apart.
Let cool and press lightly until slightly flattened. Then quick pickle in 1 part water, 1 part white or apple cider vinegar, 1 tsp salt. Pickle for 45 min. give or take.
Drain and pat dry. Make sure there is no extra liquid as this will cause the heating oil to pop.
Heat cooking oil to a good frying temperature. Fry potatoes until golden brown.
We will begin to harvest winter squash soon. We will also have beets, carrots and onions available for winter storage. Please let us know if you are interested in anything in bulk.
We’re bringing some greens back into the shares this week. The cooler weather is helping our later rounds of arugula grow nicely, so we’re including a bag of that in your boxes. We also have the first fruits of our melon harvest to share with you.
This week in your shares you will find:
Melon- Melons are hard to gauge from the outside so please let us know if you are not satisfied with your melon and we will give you another one next week to replace it.
Artichoke Flower—this is extra and not edible. We just wanted you to have one.
We’ve been giving you a lot of onions lately, and we’ve been getting a lot of questions at the farmers market about them so I thought I would write a quick explanation. Most people want to know if our onions are “sweet onions.” The short answer is no. The longer answer is that the onions we grow are storage varieties (Gunnison, Copra and Sedona are their names, if you’re interested, and the red ones are mostly Cabarnet), but when harvested and sold fresh, storage onions have a slightly sweeter flavor and much less of a bite than they would had they been cured for storage. Copra in particular is higher in sugars than the other storage varieties, and that is mostly what you have been getting. So they can be eaten raw without making you cry, but they are also excellent cooked. We also have about half a ton curing in the barn right now and more in the field that will be on the curing racks soon. We’ll have those cured storage onions for sale in bulk in a few weeks so get in touch with us if you’re interested.
For the recipe we decided to go with caramelized onions. We use these as the foundation for a lot of stews and sauces, and they are great on pizzas and sandwiches too. It’s a simple enough recipe. They take longer than sautéed onions, but the flavor is worth it.
Heat a mix of half butter and half olive oil (usually 2-4 tablespoons total) together in a pan over med-high heat.
Add onions and sprinkle with salt.
Cook for 15 minutes, stirring constantly and then reduce heat to low. Cook on low for about 40 minutes or until the onions are soft and brown. If you get some residue from the onion juices in your pan, add a little water or dry white wine and stir and scrape the pan to dissolve it.
Remove from heat and season well with salt and black pepper.
On the farm this week we have been busy harvesting, packing and preparing new fields for next year’s growing season.
In this week’s share you will find:
We have quite a lot of carrots this time, so I have included recipes for carrot cake and basmati rice with carrots. Also, we made coleslaw last night with crated cabbage, carrots, onion and garlic and a little vinegar, mustard see, and mayonnaise. Charlie ate half of it!
1 1/4 cups vegetable oil or butter
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1/2 cup butter, softened
8 ounces cream cheese, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. If you like pecans you can fold them in here. Pour this mixture into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake. (Just as a note, we never use as much sugar as the recipes call for, and they still turn out fine. So feel free to alter them to your taste)
Carrots w/Basmati Rice
1 cup basmati rice
2 cups water
1/4 cup roasted peanuts
1 tablespoon margarine
1 onion sliced
1 teaspoon minced fresh ginger root
3/4 cup grated carrots
salt to taste
cayenne pepper or hot sauce to taste
chopped fresh cilantro
Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.
Next week we should have arugula again! As always please email and let me know if you have any bulk needs or special requests.