Week 20

Well, there is no mistaking what time of year it is now, is there?  Our typical wet and cold fall is in full swing.  We experienced a beautiful, mild fall and we are ready for a little rain.

We have three major tasks left on the farm along with a lot of little clean up chores.  Still on the docket are garlic, carrots and dahlias.  Yesterday we sorted through the remaining garlic.  We tossed what was rotten and then divided the rest into garlic to sell and garlic to keep for seed.  In the next week we will divide all the heads up into individual cloves and hopefully plant them the first few days of November.  They will grow very slowly at first, focusing their energy on developing roots and then will begin to grow more noticeably in February.  It will be many months before they shift from growing foliage to developing a head of garlic.

Early November is also when we start digging carrots for storage.  Up until then all the carrots are harvested with in a couple days of selling them.  We grow several successions of carrots but our fall carrot planting is our largest.  We sell 25 pound bags at the stand for our hard core carrot fans and store some for whole sale as well.  Carrots store incredibly well out of the ground.  My birthday is in early April and usually we still have carrots for carrot cake.  We have experimented with leaving them in the ground but have not had much luck.

Dahlias are the last chore.  The tubers are dug, cleaned, divided and stored for the winter.  Planting them and enjoying the flowers are the funnest part of the process.  But, dividing and thinking about how many you might have next year makes the end of year process seem a bit better.

It is hard to believe looking around in the dead of winter that this land produces so much food and is so vibrant with life and color for the better part of the year.  The land needs a bit of rest as do the people who tend it.  Hope you all find a way to enjoy the quiet dark of winter.

Alright, this is it, your last box!

Leeks
Carrots
Butternut Squash - This is not the sweetest squash we grow and that is one of the things I love about it.  It is also easy to peel and cube.  It has a small seed cavity and you get a lot of good squash meat from one squash.  I like to put the roasted squash cubes in lasagna with a cream sauce.  Like many of the things we eat in winter it is really rich.  The roasted cubes are also excellent in risotto.
Bok Choy
Choice of Root Veggie...Turnip, Parsnip or Rutabaga
Butterhead Lettuce
Romenesco - For the couple of you who skipped last week - it is too tasty and too beautiful to miss out on.
Broccoli - For those of you who had Romenesco last week
Coriander - We harvested this coriander from cilantro plants we let go to seed.  You had cilantro in your boxes out of this bed on July 2nd.  Kelly kept threatening to mow it down to prevent any weeds from going to seed but fortunately there is just not enough time in the day to do everything we want to do and the cilantro had a chance to mature and make seed.
Cilantro 
Watermelon Radish - This was our first year growing these and apparently we planted them a bit late. They should be bigger.  When you slice one you will see where they get their name.
Shallots - Large Share Only


Carrot and Corriander Soup

This soup is popular in the UK and is quick and easy to make.

Olive oil or butter
1 medium chopped onion
1 chopped garlic clove
1 pound of sliced carrots
1 tsp coriander seed- toasted then ground
1 quart veggie or chicken stock
S & P
chopped cilantro for garnish

In a dry skillet toast the coriander seed until fragrant.  Remove from heat and set aside to cool then grind.

Heat oil or butter in a pan and then add the garlic, onions, and carrots.  While the veggies are cooking grind your coriander in a pestle or grinder.  Once the veggies have softened add the coriander and salt and pepper.  Stir for a minute and then add the stock.  Cook covered until veggies are soft.  This should take 20 minutes or so depending on how thick your carrot slices are.

Puree with a blender, food processor or immersion blender until smooth.  Garnish with a generous amount of cilantro.


Bok Choy Recipe

This is our favorite way to eat Bok Choy.   I have never included the recipe because it is a little long and calls for ingredients you might not have in your pantry.  But, once you make it a time or two it is very quick and easy.  I buy fermented bean paste at the Halal/South East Asian market on Martin Way but I believe the market on College Street also sells it.  Your best bet is to look for it at a market that specializes in South East Asian goods instead of Korean or Japanese products.  Fresh noodles are great but I almost always use dried because I have them on hand.  I think using stock creates a much tastier dish than water and we often substitute chicken for pork or make it without meat.  It is amazing how everything can be found on the internet.  This recipe is from one of my most treasured cookbooks but I googled the recipe and it popped up on a couple blogs.  Here is a link to the recipe.

Noodles with Greens and Gravy

If you have done any traveling in South East Asia or just enjoy that kind of food you should check out the cookbook the above recipe comes from.  Hot Sour Salty Sweet:  A Culinary Journey through South East Asia is a beautiful book that really captures everything I love about the area.

Have a warm and cozy winter and come see us at the stand.  

Week 19

I am trying to resist commenting on how fast the season went by because I know I refer to time flying by all the time. But it still surprises me every year.

As far as crops go we had many successes and a couple failures this year.  Hopefully you were happy with what was in your boxes each week.  We are incredibly fortunate to have pick-up at the farm and to have so much community support.  You may not think that buying one farm share makes that much of an impact but we are a small farm and your support means a lot both as individuals and as a community.  There are so many books and movies out there about local agriculture that it starts to seem a bit redundant and even trendy at times to talk about supporting local farmers.  We don't want to be a trend or hip or be treated like rock stars,  but we do want to grow good food and we need people like you to do so.  Thank you for your support!

If you find yourself missing your weekly box of vegetables the stand will be open on Saturdays from 9am until 4pm and on Wednesdays from 3pm until 6pm from now until the end of November.  Come by, say hi and get some veggies.  We will have bags of storage vegetables as Thanksgiving gets closer.

Today's Box

Hakuri/Tokyo Turnip - The juicy bunched turnips you had in your boxes in the spring.
Purple Top Turnip - The classic fall root vegetable that has a peppery bite.
Parsnips
Yellow Onions
Garlic
Red Kabocha Squash - A squash popular in both Japanese and Korean culinary traditions but also excellent in a pumpkin pie.  It is my favorite squash to use in a pureed soup that also has stock, coconut milk, lemongrass, galangal, red chiles and a squeeze of lime.  If that sounds up your alley there are many similar recipes on line that will give you amounts and measurements.  I just throw everything in the pot and hope for the best.
Carrots
Napa - Really good in a salad - sweet and crunchy
Romanesco - Looks crazy, tastes like cauliflower.

A farm share member (you know who you are) accused me of bad mouthing fall turnips while singing the praises of the rutabaga.  I will confess, I try but I find it hard to like fall turnips.  There is one way that I love them though and that is as a Middle Eastern pickle.  This recipe is adapted from The Joy of Pickling and it is a fermented pickle.  The beet makes them pink.

1 pound peeled turnips cut into 1/4 to 1/2 inch wedges
2 garlic cloves
1 small beet
1 cup white wine vinegar
1 cup water
11/2 tbs pickling salt

Add beets, garlic and turnip to a sterilized quart jar.  Mix the remaining ingredients until the salt has dissolved and pour over the vegetables.  Lightly cap and let stand at room temperature for 10 days and then keep in the refrigerator.  Only putting the cap on lightly allows gases to escape as the pickle ferments.

Week 18  

We have had some patchy frost the past four nights.  The cold, sunny mornings remind me of New England.  Hope you all are cooking up some fabulous fall food.


Delicata Squash - Delicata is one of the squashes we cook the most often.  It tastes great, it is a nice size and is easy to prep and cook. You can eat the skin.  One of our customers told us that the delicata squash changed her life.  It is hard not to love this squash!
Carrots
Beets
Rutabagas - Not to be confused with a turnip, the rutabaga looks similar but is sweet and yummy.
Cauliflower
Lettuce
Cherry Tomatoes
Radishes - Large Share Only
Italian Frying Peppers - Large Share Only

You will get the best caramelization if you use a metal cookie sheet and only put a single layer of squash or rutas on it.  All the ideas below assume you are setting your oven around 375 or 400.

Yikes, what do I do with a rutabaga?

Five Easy Ways to Use a Rutabaga

The first thing you need to do with a rutabaga is cut off the top and peel it.
1.  Raw - Try a little raw and see if you like it.  You can shred it and use it in salads for a bit of crunch.
2.  Mashed - Cube and boil until tender.  Mash and season the way you would with potatoes.  You can also do half potatoes and half rutabagas for a milder flavor.
3. In Sweets - Use instead of carrots in muffins or carrot cake.
4.  With other hearty fall dishes that call for root veggies - Add to beef stew, pot roast, chicken and dumplings, chowder or shepherd's pie.
5.  Roast - Cube and roast by themselves or with other root veggies.

Five Easy Ways to Use Delicata Squash

1.   Roasted Rings - Cut the end of the squash and scoop/scrape out the seeds.  Cut squash into 1/2 inch rings.  Toss with oil, salt and pepper and roast in a single layer on a cookie sheet until lightly browned and soft.  Turning once during the cooking process will result in a more even caramelization but isn't necessary.
2.  In Salads - Cut squash in half and scoop out the seeds (save them).  Cube the squash and toss with oil, salt and pepper and roast.   While the squash is cooking spread out the seeds on a small oiled cookie sheet.  Pop those in the oven as well.  They will be done well before the squash.  Remove both seeds and squash when cooked.  Let cool a bit and then put them in a salad and dress with a balsamic vinaigrette.
3.  In a Quesadilla - Roast cubes of squash but add a bit of cumin to the oil, salt and pepper mixture.  When finished squeeze a half of lime over them and use them with some sautéed onions and cheese in a quesadilla.
4.  "Fries" Make Delicata fries by cutting in half to make to long boat shaped pieces.  Clean out the seeds and cut into long wedges.   If your squash is large you may want to cut your boat in half before you do this step.  Toss with oil, salt, pepper, garlic and a a pinch of red pepper flakes.  Roast until golden brown and cooked through.
5.  Stuffed Boats - Cut the delicate in half and scrape out the seeds.  Brush with oil or butter and sprinkle with salt and pepper.  If you roast these face down the flesh will stay a little moister but check on them to make sure they aren't getting too dark on the spot that touches the cookie sheet.  A glass or ceramic dish might be the best choice.  Cook until soft.  The squash can then be stuffed.  I like sautéed onions, garlic, carrots, kale and  a little dried fruit mixed with some sort of rice, orzo or grain.  Kelly prefers to skip the dried fruit, add some browned sausage and use rice.  Add a little Parmesan to the top and brown briefly under the broiler.

Have a great week.

Week 17

It was a big week for the farm and for us personally.  Last Wednesday we happily became the owners of 9.5 acres, a house and a random assortment of outbuildings in the South Bay area.  The land and the house need some love and we have an almost overwhelming amount of short and long term goals.  We will continue to lease land in the three spots we do now but will also start the process of of planning what to do with the new land.  It means early dinners and sleeping in on Sundays will have to wait a little longer but it will be worth it.  We are very excited.

The 10 day weather is predicting more sunshine but the tomatoes don't care.  They are throwing in the towel. The cherry tomatoes still look decent and we have those for you today one last time.  We were determined to have lots of cauliflower this fall and I really hope next week is the week it starts picking hard and we can include it in your boxes.  It is in the same family as broccoli and cabbage but it always proves to be more of a challenge.

Let the squash games began - delicata next week.

We hope you have a fun week of cooking.

Acorn Squash
Carrots
Red Chipollini Onions
Head Lettuce
Garlic
Broccoli
Tuscan Kale -   We grow a different kale for spring and summer because it grows well for us and I like the flavor.   The Tuscan is a bit fussier but is beautiful and really delicious.  It is a trendy kale but most of the praise it receives is warranted.  When it is at its best no other kale compares.  Plus, it is a fantastic color.  Like all kale it is high in vitamins K, A and C and full of cancer fighting goodness.
Sungold Tomatos
Eggplant - Large Only
Rosemary

Cipollini Onion Recipe

This recipe is adapted from one that appeared in Cooking Light.  I will include a link to the original.  The original takes more time but it makes beautiful side dish.  My adaptation keeps the flavors but is much quicker and has a lot more sauce.  We usually have them with mashed potatoes or root vegetables and grilled steak.  They have an addictive savory flavor.

1 pound chipollini onions - peeled and halved or quartered depending on size
2 Tbs Olive Oil
1/2 Cup Dry Red Wine
1/4 Cup Tamari or Soy Sauce
2 Tbs Balsamic Vinegar
1 Small Sprig of Rosemary
1 Tbs Honey

Heat oil in a skillet over medium heat.  Add onions and stir occasionally until they soften and brown a little.  Add everything else and simmer, stirring occasionally until the onions soften completely.  Remove lid and let the liquid evaporate a little.  Remove rosemary and serve warm.   Original Recipe

Week 16

Happy Autumn

 A couple of you have asked about winter squash. Next week will be the first week of winter squash.   We will probably start with acorn.  They came out of the field last week looking good and should be cured properly by next week.  

This past week was the week of the pepper for us.  We have been roasting, drying, hot saucing and freezing like crazy.  We have a nice pile of peppers for you today as well.  Most or all of the peppers in your box are a variety called Antohi Romanian.  In my opinion they are the most beautiful pepper we grow.  They start off a creamy yellow color and gradually turn red.  They are named after a Romanian acrobat, Jan Antohi, who brought the seed to the U.S.

Leeks
Peppers
Potatoes
Carrots 
Cukes
Arugula
Slicing Tomato
Cherry Tomatoes - Large Share Only
Swiss Chard - Large Share Only


Carrot Quinoa

This recipe is adapted from The Grains Cookbook by Bert Greene.  It introduced me to quinoa many moons ago and is my favorite way to eat quinoa.  

2 tbsp  butter
1/2 cup or so chopped orange carrots 
1/4 cup chopped onion, shallot or leek
1 2/3 cup chicken stock
2/3 cup quinoa
1/4 tsp cumin

Rinse quinoa and set aside to drain.

Melt butter in a saucepan over medium heat.  Add your onion/shallot/leek and cook for a minute.  Add carrots and cook for another couple minutes.

Add 2/3 cup broth, stir and bring to a boil.  Lower heat and simmer covered for 15 minutes or until carrots are soft.

Transfer carrot mixture to a blender or food processor and blend until smooth.  Rinse your saucepan and then return carrot mixture to pan with the rest of the stock. Heat until boiling and add the quinoa.  Lower the heat and cook covered for about 15 minutes until quinoa is tender.  

Feta Stuffed Peppers

This recipe is from Saveur magazine.  I made a couple minor changes to the recipe.  The recipe called for Fresno chiles but we made this using the sweet peppers you have in your box today and it was fantastic.  While everyone gets the same amount of peppers in weight there is quite a bit of size variation among the peppers.  As a result you will have to use your own judgement of how many peppers to use. 

5 - 10  sweet peppers
9 oz feta, cumbled
2 tbsp extra virgin olive oil
2 tbsp greek yogurt
1 tbsp chopped parsley
1/4 tsp lemon zest
1/4 tsp dried oregano
2 egg yolks
ground pepper

Set oven to broil.  Put peppers on a baking sheet under the broiler (not too close).  Turning once or twice cook about 5 minutes until peppers have softened.  You don't want the skin the char.  Let the peppers cool until ready to use.

Mix everything but the peppers in a bowl with a hand mixer.

Carefully cut each pepper in half lengthwise and remove the seeds.  Stuff each pepper with some of the feta filling and put in the fridge for 15 minutes to firm up a little. Broil peppers until cheese is golden brown and bubbly, about 6 minutes. Transfer peppers to a platter and serve hot.  

Other recipes call for the top to be cut off the pepper, the pepper stuffed and then the tops tooth picked back on the pepper before cooking.  I opted for the easy way out but even the easy way requires you keep the shape of the pepper so you have a little boat for your filling. 

Hope you all have a chance to enjoy the beautiful weather. 

Week 15


It has been a fun week on the farm.  Last Tuesday Kelly and I took the day off and went up to Mount Vernon.  One of the seed companies we order from had a field day at their trial gardens.  It was fantastic.  We got to relax but still talk about vegetables.  We met a couple other farmers and saw a few new varieties for next year.  On Thursday we started hauling winter squash out of the field.  The butternut plants had died back the most and we started with them.  The squash field is impenetrable in the summer so harvest is always filled with surprises.  Thus far all the surprises have been good.  And finally, yesterday we slaughtered our chickens and filled the freezer with meat for the winter.  That task isn't a fun one but it went quickly and it is a good feeling to know it is finished and we are stocked up for the year.

Jacob, our friend, and one of the owners of Calliope Farm helped us with our chickens yesterday.  I asked him if they do fall radish plantings and he responded that they do and fall radishes time well with taco season.  We eat all sorts of tacos year round but only at this time of year do we have the luxury of freshly roasted poblanos.  They are great on Mexican style street tacos or in veggie tacos. A few radishes on the side with a squeeze of lime are a must have item according to Jacob and I am inclined to agree.

Enjoy your veggies.

Lettuce
Carrots
Broccoli
Cherry Tomatoes
Onions
Poblano Peppers
Radishes
Baby Stir Fry Greens - Large Share Only

Poblano Pepper Recipes

Roasted Poblanos

I like to use the grill to roast my peppers but you can do it over the flame of a gas stove or under the broiler if you prefer.

Heat your grill and lightly rub your peppers with oil.  Place peppers on a hot part of the grill turning after the pepper has blistered and darkened a bit.  I don't like to char them quite as much as I do with a roasted red pepper.  The flesh is a little more delicate and can get a bit bitter if completely blackened.  Once all sides have cooked/blistered remove peppers to covered dish and let them cool.  They should peal easily.  I have sensitive skin and like to wear gloves when I am peeling the peppers.  When I forget my hands burn for a long time after I finish.

In addition to using these as a garnish for tacos I also like to layer them in a little dish with some cheese and bake them until the cheese melts.  It is delicious with warm tortillas.  Last week we sliced them in half, took out the seeds, rubbed a bit of oil on them and then placed them cut side up on the coolest part of our gas grill.  We cracked and egg in each one, added a little salt and pepper and then closed the grill until the egg was just cooked.  It made a great meal with rice, beans, tortillas and a salad.

Here is a link to a Rick Bayless recipe for skirt steak tacos with poblanos.

Tacos de Arrachera al Carbón con Rajas

Week 14

Sometimes I am unsure if we do nothing else but farm because we need to or because it is just our personalities.  We both want our farm to be successful, to look great and to produce as much food as possible.  Of course we can't do everything but when someone invites us to dinner and we have the choice of enjoying the company of friends or getting something transplanted we usually choose to stay in the garden.  I have been thinking about this because I missed a wedding this weekend and because we have said good bye to some great part-time help this week that allowed us to accomplish so much more than we ever could have when it was just the two of us.  One left to go sailing in the San Juan Islands and the other to California.  Both worked hard and provided us with a lot of laughs.  Claire, our full-time employee will stick it out to the end of the season with us.  The end of the summer always leaves me with such mixed feelings.  I love that I can sneak away from the garden a little without feeling like there is something that should have been done.  But, it also makes me sad.  The fields on Shincke Road are almost empty.   All the evidence of the hard work we have done is disappearing.  Plus there are so many meals I haven't made that call for tomatoes and cucumbers!

But, I am getting a little ahead of myself.  Autumn has not arrived yet.  You will begin to see a change in your boxes over the next couple weeks.  Items like radishes that you haven't seen since spring as well glorious fall root veggies are just around the corner.  Hopefully you all have been enjoying the beautiful late summer days.

Corn - It isn't pretty but it is fresh out of the field this morning.  Most importantly, it is delicious, sweet and tender.
Loose Beets 
Beans
Lettuce
Tomatoes - Savor your tomatoes, they might be one rainfall away from death.  They have been showing signs of disease for sometime but the warm, dry weather has kept it under control.
Cukes
Zucchini 
Garlic
Eggplant - Small Only
Romenesco Cauliflower - Large Only

Have a great week.

Week 13

Carrots
Lettuce
Red and/or Yellow Sweet Peppers
Green Bell Pepper - Large Share Only
Tongue of Fire Shell Beans - This is one of the beans we grow for dry beans but it also makes a great fresh shell bean.
Sweet Onions
Sungold Cherry Tomatoes
Red Slicing Tomato
Juanne Flamme and Glacier Salad Tomatoes - If you have a home garden and struggle getting tomatoes to ripen I highly recommend the Juanne Flamme.  It really cranks out tomatoes.  I read about it in the Barbara Kingsolver book Animal, Vegetable, Miracle a few winters ago.  When I saw a pack of seeds at the Co-Op I decided to give it a try and have been really happy with it.  The downside for us is that it doesn't sell great.  Most people want big slicers or cherries.  The golf ball size is always a tough sell.  As a result we have a bunch of them for you to help yourself to today.
Flat Leaf Parsley
Eggplant - Large Share Only (coming soon for small shares)
Green Cabbage - Large Share Only

Shell Bean Recipe
You will need to remove the beans from the pod and cook them in water for about 30 to 40 minutes or until they are a texture you like.  Sometimes I like to throw in a little onion and a bay leaf while they are cooking.  They will turn grey when you cook them. 

I wish our timing was better.  Corn and fresh shellers make an amazing succotash.  I am including a link to a recipe from a blog I read.  I make something similar with corn, beans and whatever I have on hand.  While it wouldn't be a succotash without corn I am sure it would still be good.

Smitten Kitchen Summer Succotash

Shell Beans are great in salads.

Shell Bean Salad

While your beans are cooking chop up a little onion, one small clove garlic and some parsley.  Mix up your favorite vinaigrette and toss it in a bowl with the garlic, onion and parsley.  Chop up one large tomato.  Drain the beans and mix everything together adding salt and pepper as needed.  Serve room temperature or refrigerate until you are ready to eat.

Fresh Shellers are also delicious added to your favorite chicken or vegetable soup recipe and they are good with braised chicken and vegetables.

Week 12

We got all our onions out of the ground before the rain came.  However, there was some downy mildew on the foliage and it might prevent them from storing well.  It is a mildew that shows up as a grey/purple mildew on the foliage under the right conditions.  We did our best to prevent it by keeping the beds weeded for good airflow around the plants and not overhead watering.  But our night time temps and the moist foggy mornings were the perfect conditions.  The best case scenario is we loose a few.  At the other end of the spectrum is us hauling them all to the dump in two months.  In terms of size and yield they are the best onions we have grown.  I am keeping my fingers crossed that they will dry down and cure properly.

In addition to onions we also grow shallots and leeks.  This is our first year growing shallots and there are some in your box today.  We love them sliced thin and fried in a bit of oil until they are crisp.  They are delicious as a garnish on lettuce wraps or a salad.

This is also our first year growing collard greens.  When I first moved to North Carolina  I was shopping at a farm stand when I saw fresh butter beans.  I asked the woman next to me how I should cook them.  She responded in a thick southern drawl that I needed to start with some fat back.  I quickly learned that many southern veggie recipes start with fat back, ham hocks or bacon and cook for a long time.  As you browse your cookbooks or the internet  I am sure you will see many southern style recipes.  There should be healthier options out there as well.  They don't need to be cooked forever, particularly if you like your greens to have a bit more texture.  Only large shares are receiving collards today but everyone will receive them at some point later in the season.

Sungold Cherry Tomatoes
Slicing Tomato
Shallots
Cukes
Summer Squash
Potatoes
Broccoli - Small Share Only
Collard Greens - Large Share Only
Beans - Large Share Only

Happy cooking and have a great week.

Week 11

My dad left today in his RV after being here for a few weeks.  With him he took the chips, the cookies, the onion dip and the ice cream that we have been over indulging in for three weeks.  It was fun, but I am looking forward to more veggies and less junk.    I was half joking that I was going to eat nothing but kale, collards and quinoa after he left.   Instead I became envious of your bags of tomatillos and decided to bring some home to make some sauce to go with enchiladas this evening.  The kale fast will have to wait until tomorrow.  Have a great week and enjoy your veggies.

Lettuce 
Carrots
Golden Beets - Less earthy beet flavor, lots of sweetness and a brilliant color that doesn't bleed all over everything.
Tomatoes 
Garlic
Cilantro
Tomatillos
Onion - Just a small one for tomatillo salsa
Chile Pepper - I am not sure why but sometimes our hot peppers aren't that hot.  We gave you a couple, hopefully at least one has some kick.
Squash Blossoms  - If you didn't receive them last week they will be in your box this week.
Squash or Taters - Large only
Broccoli - Large only
Sweet Pepper - Large only

Grilled Tomatillo Salsa

Remove the husks and wash the tomatillos
Remove the skin from the onion

Put the tomatillos and onions on a hot grill to char the outside a bit and soften to tomatillos.  Allow to cool a little

Roughly chop some garlic, the chiles and some cilantro.

Put everything in a blender or food processor and blend to desired consistency.  Season with salt.  Thin with a bit of water if necessary and if you like it a bit more tang add a squeeze of lime.


Beets with Cumin and Mint

This salad is good with both warm and cold.  Mint, cumin and lemon juice are awesome together.  Letting the dressing sit will help soften the cumin seeds.  To toast your cumin seeds just place them in a dry, moderately hot skillet until they become fragrant.

While your beets are cooking mix together a couple tablespoons lemon juice, a couple tablespoons olive oil, a pinch of salt and a teaspoon of toasted cumin seeds.

Skin the beets and cut them into wedges.  Toss with dressing and add some chopped mint.  It is that easy and it is delicious.

Week 10

Since we are at about half way through the season I want to take a moment acknowledge your support of local agriculture.  Sending us a check in the spring for weekly boxes in the summer that you don't even know the contents of could be a risky move!  We appreciate your faith in us and hope you all are enjoying the program.  Kelly and I feel very thankful to have such support.

Frying squash blossoms isn't the healthiest way to eat them but I do it at least once a summer.  It is a real treat.  Squash blossoms are highly perishable and you will never see them in a store.  If you aren't going to use them tonight lay them between sheets of paper towels and store them in a container in your fridge and plan on using them tomorrow.

Pictured above is the squash blossom quesadilla that I ate the last time I was in Mexico.  In addition to being gorgeous it turned out to be one of the most memorable things I ate that trip.  If you have any interest in making your own blue tortillas the Eastside Co-op has blue masa in the bulk section.  Squash Blossoms also look beautiful on pizza. 

Lettuce
Onions - Sweet and Red
Carrots
Kale or Chard - The reverse of what you had last week.
Onions
Beans
Zucchini
Squash Blossoms - Those of you that don't receive them this week will receive them next week.
Basil
Tomatoes

While double checking the seltzer water and flour ratio on the Internet I discovered a Huffington Post article that has about 15 ideas and pictures for squash blossoms along with photos.  If you need a little inspiration click on the link below. 

Squash Blossom Recipes

One thing they don't mention is that you can put them in any pasta dish that calls for summer squash or zucchini.     

Fried Squash Blossoms

Your oil will need to be heated between 350 degrees and 375 degrees.

Filling

A scant 1/2 cup of cheese -  ricotta, goat cheese or shredded mozzarella or a blend of a couple of the cheeses

Chopped basil

Salt and Pepper

Other things that are good mixed in are chopped sautéed mushrooms, prosuitto, a little mint or parsley.

Mix together.  If you decide to incorporate something that was cooked make sure to cool it before you add it.  Sometimes it helps to put the whole mixture back in the fridge until it stiffens up a bit.

Gently open the blossoms and to check for bugs.  I will try to clean them for you.  Using a small spoon put a bit of filling inside each blossom.  Gently twist shut.  

Batter

1 cup seltzer

1 cup flour

1/2 tsp salt

Mix together.  It is okay if there are a couple lumps.  Dip blossoms in batter using the stem as a handle. Let the excess batter drip off into the bowl and gently place in oil.  Cook until they are just turning golden.  Remove with tongs and drain on paper towels.  I like to serve them with a fresh tomato sauce.  

This is not a good dish to make if you are in a rush.  It can be a bit frustrating because the blossoms are so fragile.  Whatever you decide to do with them I am sure it will be yummy.  

Week 9

We hope you all are enjoying this amazing weather.  I will admit it got a bit hot for us yesterday but having some heat in the evening for a change was fantastic.  It is perfect weather for outdoor dining and for ripening tomatoes.  Bring on the heat!

Tomatoes - There are cherries for everyone and hopefully some some slicers for the large shares and trade table.
Peppers - purple and green
Red Leaf Lettuce
Carrots
Cabbage
Kale or Chard - This week the small share receives kale and the large share receives chard.  Next week it will be the reverse.
Garlic
Potatoes - Purple on the outside and the inside these potatoes are extra high in antioxidants.
Arugula - Large Only

Every year I want to give squash blossoms but there are not enough to go around.  This year we are going to split it into two weeks.  Next week, all larges and all our members who have sailed on Showtime will receive them.  The following week everyone else will get some.   I will include some recipes next week.

Chard and kale are interchangeable in the recipe below but for some reason we really love the poached egg with the kale.  It might be that we just like kale a little more than chard.  Both chard and kale make excellent additions to scrambled eggs, frittatas and quiches.

Kale or Chard with Poached Eggs

This is just as good for dinner as it is for breakfast.  I usually serve it over polenta, grits or roasted potatoes.  If you can part with any of your cherry tomatoes they would be awesome in this dish but I know they fall into the you can't eat just one category and they may be all gone by the time you go to cook a meal.  A little chorizo is an excellent addition as well.  Garlic and onion are just a starting point.

1-2 cloves chopped garlic
1/2 onion chopped
1 bunch kale or chard with stems removed if they are though or you don't care for them and roughly chopped
poached eggs

Saute the garlic and onion until soft.  Add the kale or chard and cook until tender.  Kale is sometimes a bit tougher than chard but your kale is tender and mild and this won't take long.  Top with poached eggs and enjoy an easy tasty meal.

Week 8

It was barely light this morning when I woke up.  The days are getting noticeably shorter.  As much as I love the long days of summer, the earlier sunsets provide us with a bit of relief.  We ate dinner early enough last night that I actually spent a few minutes reading before going to bed.  I collect old cookbooks and a friend picked me up a McCormick Spice cookbook from the 1920s at a yard sale last weekend.  I know you will be as excited as I am to make the endive, banana and pimento salad.  Yikes!  It makes for fun fun reading and I love the glimpse into the past.  Each page has either a quote on the top of it or some statement about the purity of McCormick spices.  The following one is on the first page.

Good Food is necessary for good health.  Use only the best of everything.  It is the cheapest in the end.  

Of course, I am choosing which wisdom to include based on my personal biases.  But including the bit about how if more women took pride in their profession (housework) there would be no need for divorce seems a bit out of date!

We hope you enjoy your vegetables and the meals you prepare with them this week.

Rainbow Carrots
Lettuce
Summer Squash
Sweet Onions 
Garlic
Wax and Green Bean Medley
Cukes
Beets 
Broccoli - Large Only
Salad Mix - Large Only


Zucchini/Summer Squash Bites 
Since there are no bananas in the box today I will skip the banana recipe I mentioned above and include one for summer squash instead.  I don't usually include recipes I haven't tried but a customer gave me this one on Saturday and it looks simple and fun.  She said they reminded her of tater tots which I will admit that if we didn't have a closet full of potatoes every winter I might be tempted to buy them.  You will need a mini muffin pan for these.  I imagine they would come out fine but a bit different if you made mini pancakes in a skillet.

1 cup grated Summer Squash
1/4 cup diced onion
1/4 cup grated cheddar or parmesan
1/4 cup bread crumbs
1 egg
salt and pepper

Preheat your oven to 400 degrees and grease the muffin tin.
Put the squash in a clean dish towel and twist to squeeze out as much liquid as possible.  Use a dish rag you don't care about because sometimes it can stain a little.
Mix every thing together and divide between muffin cups
Bake about 15-18 minutes until browned

Roasted Beans with Garlic and Anchovy
I don't find the anchovy flavor to be strong but I also really like anchovies.  You might want to use a little less.

1 pound trimmed beans
3 smashed garlic cloves
3 mashed anchovy fillets
Finely chopped zest from one lemon
Squeeze of lemon
Olive Oil

Preheat oven to 450 degrees
Toss beans with oil, garlic and thyme and spread on a large baking dish.  It is best if they are in a single layer.  Roast, stirring occasionally for 12- 15 minutes until they are done.
Remove the thyme and toss in a bowl with the zest, lemon juice and anchovies.

Week 7 

We started picking green beans, cucumbers and tomatoes out of the field this week. The cukes and the beans are out of the gate with a bang, enough for everyone.  The tomatoes are a little slower to start and there aren't many of them.  We have over 200 cherry tomatoes planted so there will be plenty for everyone very soon.

Lettuce - Romaine
Salad Mix - Large Only
Cucumbers 
Carrots
Green Beans
Bunched Pearl Onions
Potatoes
Flat Leaf Parsley 
Cherry Tomatoes - Large Only
Bell Pepper - The variety is Flavorburst.  It starts out light green and turns to yellow.  The catalog claims it has a slight citrus taste.  Either they are just trying to sell seed or our tastes buds are not refined enough to detect citrus.  Regardless, it is early and sets a lot of fruit and is one of our favorites to grow.

Green Bean Recipe

Scooter's Grilled Green Beans with Blue Cheese

This recipe came from a customer.  I never would have thought to mix blue cheese and beans but it is delicious.

Green Beans
Olive Oil
Salt and Pepper
Crumbled Blue Cheese

On a piece of aluminum foil toss the green beans with olive oil, salt and pepper.  Set foil on a medium hot grill.  Turn frequently with tongs until green beans have softened and browned a bit.  Top beans with crumbled cheese and remove from heat as soon a cheese begins to soften, almost immediately.

Week 6

I read two good articles on certified organic products and vegetables recently. The first in the New York Times is fairly critical of the certified organic label.  The other in Mother Jones defends it.  I don't know how many of you make a point to buy products labeled organic but if you have never given a whole lot of thought to what the label means you will find the articles interesting.

New York Times article
Mother Jones article in response

Your box if filled with beautiful vegetables today although you might notice a little hail damage on your lettuce.  We have had some trouble growing nice lettuce this year.  It is not uncommon for us to have some downy mildew in our lettuce in the spring.  However, this year it was worse than usual.  Last Wednesday we officially ended the lettuce drought.  We started harvesting from a planting that looked beautiful.  The lettuces were big with no trace of mildew, had a great texture and good taste.  And then hail the size of marbles fell on us on Friday!  I am happy the damage wasn't worse.  It could have been devastating.

Zucchini 
Garlic
Green Cabbage
Head Lettuce
Carrots
Beets
Raspberries - maybe the last of the season
Snow Peas
Potatoes - Large Only
Choice of Herbs (Dill, Cilantro, Parsley or Basil) - Large Only

Cabbage Recipe

Curtido - El Salavadoran Cabbage Slaw

I heard a story about a food truck in Seattle that serves pupusas and it gave me some dinner inspiration the other day. With or with out the pupusas, the El Salvadoran "cole slaw" that is served with them is great.  Traditionally it is lightly fermented but I didn't have time for that.  Here is my quick version.  I used a bit more cumin and oregano than I wrote but Kelly thought the oregano was bit strong.

1/2 head green caggabe shredded
2 carrots grated
1 small onion or scallions finely chopped
1/2 cup apple cider or white vinegar
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon mexican oregano (regular oregano would be fine)
1/2 teaspoon cumin
1/2 teaspoon sugar

Mix everything in a large bowl.  If you don't have time to let it sit you can squeeze it a few times with your hands.  That will give it more of a traditional texture.  Taste and adjust seasoning to your preference.

Coming soon....

Cherry Tomatoes

Green Beans

Tropea Onions

Week 5

It has been a busy week.   I commented to Kelly that we were getting a bit behind on laundry and his response was that we were a bit behind on life.  It made me laugh.  It is true.  Everywhere I look, whether it is at the farm or at the house, there is something that should have been done yesterday.  July is here and it is kicking our butts.   We do have some great help this year.  Wes and Claire have helped our sanity immensely, but with more help we just try to do even more.   I imagine it will always be that way.

We started pulling garlic yesterday to hang and dry.   It looks awesome.  If the rest of the varieties do as well as the one we pulled yesterday we will be relieved and excited to have one crop down that sometimes gives us problems.  The onions look promising and should be showing up in your boxes soon.  As you have probably noticed we are having a great pea year.  Snap peas are back again this week.  Hopefully that makes you all happy.  With this fantastic hot weather we will be saying good bye to the peas soon and making room for zukes, cukes and peppers.

We hope your week is filled with amazing meals.

Head Lettuce
Carrots
Potatoes - The variety this week is Red Gold.  It is our favorite potato to dig as a new potato.
Kohlrabi - If there is one veggie that might not look familiar to you it will be the kohlrabi.  Sometimes called the apple of the cabbage family it has a mild flavor.  It can be cooked but it is great raw as well.  The bottom should be sliced off and the skin peeled.  If you are feeling adventurous you can eat the leaves.  Cook them the way you would cook collard greens.
Snap Peas
Cauliflower or Broccoli
Raspberries
Cucumber 
Kale - Large Only
Scallions - Large Only
Dill - Large Only

Mexican Street Snacks  - Spicy Cucumbers and Kohlrabi

I will admit I have never had a kohlrabi in Mexico nor do I think I have ever seen one in a market.  However, I love eating the street food.  Often included with the mango and pineapple are cucumbers and jicama. Kohlrabi has almost the same texture as jicama so it is what I use when I make these at home.  They are a great afternoon snack on a hot day or a nice bit of crunch to go with a Mexican dinner.

Cucumber - Sliced or cut into wedges
Kohlrabi - Sliced into thick slices and then cut in thirds
Chile Powder
Salt
Lime

Sprinkle with salt and chile powder and squeeze the lime over the top.

Week 4

Surprise!  When we picked the yellow snow peas we discovered one purple snow pea plant in with the yellow snow peas.  We are going to let the pods mature so we can save the seed.

Lettuce - A nice assortment of baby head lettuces
Carrots - We started pulling carrots from our second planting of carrots this week.  We seed carrots seven times during the summer to make sure we have them until we close the stand in November.  You will notice they are a bit smaller than last week's carrots.
Radishes - Pink beauty is the variety.
Cilantro - If you detest cilantro we will have some flat leaf parsley on hand for you instead.
Snow Peas - A mix of green and yellow - most people think snow peas taste best cooked.
Strawberries
Raspberries
Garlic - This garlic has not been cured.  Use it the same way you use cured garlic but you need to make sure you keep it out on the counter or some place where there is a bit of air circulation.  It has so much moisture in it that it might mold otherwise.
Cauliflower or Broccoli - Kelly is cutting these right now so we will see how it works out.  The plan is that if you receive broccoli this week you will get cauliflower next week and vice versa.
Basil - Large Share Only
Summer Turnip - Large Share Only

Let us know what you think of the yellow snow peas.  We both have an opinion (we always do) about how it looks, how it picks, how it tastes and how it compares to the green one but your opinion counts too.  Your feedback will help us decide if we should grow it again.  

Week 3

I am not sure that the weather fairy knows it is summer.  I thought we were on the same page for a couple days last week when we were able to weed like mad, eat lunch under the apple trees and end our days tired and dusty while grilling up chicken wings and eating a cold noodle salad.  Next thing I know I am changing into dry clothes at lunch and wishing we had remembered to grab the propane tank from the house so we could wrap our cold fingers around a hot cup of tea.  Please, weather fairy send us more summer days so I can put away my down vest for at least a month!

The boxes look good today.  Happy cooking and good eating to all of you.  Since June is unpredictable, here is a recipe for cold spring days and one for warm summer days below.  Both highlight cabbage, an often underrated vegetable.  Fresh cabbage can be surprisingly delicious.

Bok Choy -  We love bok choy and we want you to as well.  They can get a little stringy but I think we successfully harvested you all nice tender ones.  The easiest thing to do is to stir fry them.  Put the choy on its side and cut off the bottom.  You can then easily separate the leaves and wash them.  The stems take a little longer to cook than the leaves.  We also eat it raw.  You will see bok choy again in the fall.  We take a break from growing it in the summer.
Green Cabbage 
Carrots 
Scallions
Snap Peas
Cucumber - We grow these in an unheated greenhouse to get them early.  Field cukes should start picking in a couple weeks.
Strawberries - Small Share Only
Salad Mix - Large Share Only
Broccoli - Large Share Only

Slow Cooked Cabbage in Gobs of Butter

After reading this recipe it will come to no surprise to you that Kelly and I sometimes grow out of our summer pants in the winter

Small shares have a about a one and a third pound cabbage and large shares have a little over a two pound cabbage.

For every pound of cabbage melt three tablespoons of butter over low heat in a heavy bottomed pan.  Add some sliced onion if you have it and your cabbage which should be quartered, cored and cut into 1 inch strips.  Cook partially covered for two hours stirring occasionally.   Your cabbage was just harvested and will be much juicier than one you would buy in a store.  I sometimes remove the cover completely for a short period to let a bit of liquid evaporate.  By the end of the two hours the cabbage should be lightly caramelized and melt in your mouth.

Massaged Cabbage Salad

Massaged salads seem to be all the rage in our farmer circle.  The usually include cabbage or kale and sometimes both.

Cut the cabbage in half, cut out the core and thinly slice.  If you have some kale feel free to mix a bit of that in to, just remove the stems before your slice it.

Put the greens in a large bowl and sprinkle with salt.  Gently massage the salt into the cabbage until the cabbage has softened and released some of its juices.

Let rest for 15 minutes then drain off and extra liquid.  Make a little dressing with some lemon juice, olive oil and a little dijon.  If Kelly was making it he would add some maple syrup or honey to sweeten it a bit.  Add some shredded carrots or chopped parsley for a little color, a handful of raisons for additional sweetness if you would like, toss and serve.

See you later.

Week 2
I was telling a customer on Saturday how even though Kelly and I spend every day in the garden we are frequently amazed by something we didn't see coming.  Sometimes it is a nice surprise and sometimes it makes you want to go home and go back to bed.  Today's surprise was small but delightful.  After checking for several days in a row last week and then giving up I finally spotted my first peas on a new variety of snow pea we are growing.  They have a stunning purple flower (all the other peas we grow have white flowers) and a bright yellow pea that really stands out against the green leaves.  I hope this pea tastes as good as it looks.  The peas are very small at the moment but  the plants are covered with them.  We should all be eating some in a couple weeks.  It is always nice to have something to look forward too.

We hope you enjoyed your first box of veggies.  We ate garlic scapes at least three times in the past week.  We try to eat them as much as possible during their short two week season.  We also had some sautéed kale with polenta and poached eggs for dinner a couple nights ago.  We were pleased that the kale still has a mild spring flavor.  Hopefully you found it as delicious as we did.


Today's Veggies

Lettuce
Summer Turnips aka Tokyo Turnips - When you see these you might think we are giving you radishes again but they are a bit different.  Don't think you like turnips?  Chances are you will like these.  They are sweet and tender.  You can cook them but we recommend you try them raw first.  We think they taste best that way although many people enjoy them cooked as well.  The greens are delicious too.
Carrots
Beets - People tend to love them or hate them.  If you think you hate them but haven't had them since your mother served them out of a can please give them another try.  There are some cooking suggestions below.
New Potatoes - This is our first dig of the season.  The variety is purple viking.  It has a purple skin with pink stripes and a white flesh.  It is the most unusual potato we have ever seen.  New potatoes have a very thin skin that can be rubbed off with your thumb.  They will not keep the way a mature potato would.  You should eat them this week.
Snap Peas - They have a string but the pod is edible.
Strawberries - Today will be the first picking.  There might not be many, there is a good chance you will be able to eat them all before you even get home.  Hopefully the rain didn't get them too dirty.
Garlic Scapes
Cauliflower - Large Share only
Spinach - Large Share only 


Cooking Beets

Beets take quite a while to cook.  We like to cook a bunch and then store them in the fridge.  They are great tossed in a salad.  Because they take a while to cook I often forget about them until the pot boils over or runs out of water.  Since I am so easily distracted I like to cook them in the oven.  I toss them with oil, a little salt, wrap in foil and pop in a 375 to 400 degree oven until tender.  If they are small this might take 30 minutes.  Larger beets will take up to an hour.  Once they are cool I slip the skins off in a bowl that I set in the sink.  Kelly's favorite way to cook beets is to mix them with carrots and roast them.  In the fall we often include other veggies but this time of year it is usually just beets and carrots.


Roast Beets and Carrots
Carrots
Beets
Olive Oil
Garlic Scapes or Garlic
Salt and Pepper

Heat your oven to 400 degrees

Wash your  beets and carrots.  Cut them up so they are about the same size - around one inch pieces/wedges.  You don't need to peel your carrots and if the beets are small there is no need to peel them either.  We do half carrots and half beets.

Toss them with oil, salt, pepper and  and spread them out on a cookie sheet.  You don't want them to crowded or they won't caramelize.

Cook for about a half an hour.  Take them out of the oven and add some chopped garlic scapes.  Mix with a spatula and pop back in the oven until tender and brown on the edges.  If they start to brown before they seem to be getting tender you can put a little foil over them.

Once they are done you can eat them as is or toss them with some fresh parsley or thyme.  They are also delicious tossed with a balsamic vinaigrette and topped with a bit of goat cheese or feta.

See you later.