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.
Monday, August 27, 2012
Monday, August 20, 2012
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.
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.
Monday, August 13, 2012
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.
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
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.
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.
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.
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.
Monday, August 6, 2012
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.
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.
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