Box # 5 June 31st & July 5th
Finally some new tasties are coming to the table! They're not coming on too fast yet so this week each box includes an assortment of zucchini and patty-pan summer squash, dragon's egg cucumbers, and armenian cucumbers. Each box has at least one cucumber and one squash. Our cabbages have been coming in too. We're very pleased to have fresh cabbage around. The other night we made burgers and used cabbage leaves as the bun/wrapper. Very delicious and they contained the burger + condiments well.
This Weeks Box Includes:
a medium bag of lettuce
a green cabbage
a small radish bunch
a bunch of parsley
Some cooking ideas
I'd like to report that one of Sequoia's favorite foods lately has been kohlrabi. I peel it, cut it into chunks or strips (think ether home fries or french fries), and bake it at 400 until soft. You could also cut up beets/turnips/radishes/potatoes/sweet potatoes/carrots and roast with the kohlrabi in a similar fashion. You could leave them plain or toss in a bit of olive oil with salt and any other spices first before roasting. While roasting, it is best to open the oven at least once to stir them around so they roast easily
Another thought for this week's box is coleslaw! I haven't gotten to making any yet since the cabbages have been coming in, but I fully intend to make one with shredded cabbage, peeled then shredded kohlrabi, and shredded radishes (sounds like a good combo for a lacto-ferment/sauerkraut too!). I'm not strict about whether coleslaw should be vinegar based or mayo based, and I think this combo would be tasty with both. I'm thinking red wine vinegar and tarragon would make a nice seasoning to it. Or sesame oil and rice vinegar, topped with sesame seeds. I always try to make a coleslaw at least a few hours before I intend to eat it (or the day before), as the flavor of the dish really improves if it allowed to marinate. I'm not always so well timed though and its fine to just make and eat too.
Or, if coleslaw isn't your thing, this box would make a nice tabhooli-like salad. Diced cucumbers, sliced radishes, diced kohlrabi, and finely chopped parsley all tossed in some type of cooked grain (bulger wheat, quinoa, millet) with olive oil, lemon juice, salt and a pinch of cumin. You could also add chopped onions or garlic to this too.
Orrrr, cabbage and summer squash go really nicely sauteed up with some onions in pasta sauce. And finely chopped parsley goes well in hamburgers. Lots of possibilities!
Whether its cabbage "buns" or cabbage slaw, We hope you enjoy barbecue season!!
Box #4 6/24 & 6/28
We are very happy to see that a measure as simple as keeping beds covered with thin row cover can provide such nice results in insect control! Now we just need to get another bed seeded so there is plenty to go around! If you're ever trying this in your home garden, beds need to be covered immediately after seeding, before beetles have found the tender sprouts to munch upon.
Peas: We did not grow these peas. Justin was over at our other field that we're leasing and talking to the owners, who are mostly home gardeners but grow a little extra of some things. They have a bounty of Sweet Peas, and we had a crop failure of sweet peas (sad, but true).
There may be other occasions this summer that we add in produce grown by a farmer/gardener friend of ours whose practices we agree with, if they have a bounty of something that we either didn't grow or had problems growing. We'll let you know if that is the case. Enjoy the sweet crunch!
If you are someone who usually picks up on Wednesday, you know that you already got peas because we wanted to get them to you before they went out of season. This week you'll have something else in your box other than peas.
Today we harvested a few cabbages, a few cucumbers, and a few zucchinis. Surely by next week there will be at least one of those in quantity to put in boxes. This will be the last cilantro for a little wile as this bed is going to seed and our next is just barely planted.
Recipe Idea: Arugula Oregano Pesto
Arugula is pretty versatile and easy to eat up fresh or thrown in at the end of a saute. But if you're looking for some inspiration, this is tasty! I use a food processor to make pesto, but you could mince it all by hand if you don't have a food processor and do have a lot of patience.
Put 2-5 cloves of garlic in the food processor with about 2/3 cup nuts and about 1/3 cup olive oil, and 1/4 tea. salt. Blend until well chopped. I often use sunflower seeds because they are affordable, yummy, and fairly neutral. You could also use walnuts, pine nuts, hazelnuts, brasil nuts, or any nut that you think would taste good in this recipe.
Open food processor and add: whole bag of arugula, oregano leaves stripped from 2-4 stalks of oregano (depending on how strongly oregano flavored you'd like it), and 2 tablespoons lemon juice. Blend again until smooth and scoop into a bowl.
Mix in grated Parmesan or crumbled feta if you would like to add cheese to the pesto. I sometimes add cheese and sometimes do not.
Pesto goes well in pasta, as a dip, or on pizza.
If you're like me and love pizza but need a crust recipe that works well try this one from King Arthur called "The Easiest Pizza You'll Ever Make". It works great over here. When it says 2 tablespoons "pizza dough flavor", just use 1.5 tablespoon garlic powder and .5 tablespoon onion powder, or nothing at all if you don't have it around
Highlight on Oregano
To use fresh oregano, the leaves first need to be stripped off the stalks. You can also dry the oregano. It is easier to leave it on the stalks to dry, then once dry hold over a bowl and the leaves crunch off the stalks very easily. Delicious fresh or dry in salads, pastas, beans, meats/marinades, and salsas. You can also infuse it in either apple cider vinegar or in olive oil.
Like many culinary herbs, oregano is anti-bacterial, anti-viral, and anti-fungal. It soothes digestion and relaxes the nervous system, which also encourages good digestion. Cuisines of all cultures include culinary herbs not only for flavor but because herbs make our food safer to eat by acting against pathogens that can enter our body with food and because they aid in the digestion process.
Oregano is also clearing to the lungs and makes a nice tea for respiratory congestion and immune support. Its anti-spasmodic properties make it calming to a cough too.
Enjoy adding oregano to your food this week!
Box 3: 6/17 & 6/21
Baby goats are growing and are either frolicking around like popcorn or are cuddled up sleeping. If you want to come visit baby goats, you're welcome to get in touch and come over sometime we're home! As our days grow closer to the Summer Solstice (this Wednesday, the 21st) many new foods are on the verge of coming into fruition. Take a look:
In the How to Use a Kohlrabi:
How you can fit kohlrabi into a dish you already prepare.
Kohlrabi is in the brassica family and is thus a relative of kale, cabbage, cauliflower, mustards, turnips, radishes, and more. Both the leaves and bulb are yummy to eat, but the leaves will not stay fresh if you leave them on the bulb. When you get your kohlrabi home, the first thing to do is cut off the leaves and store them in your refrigerator separate from the bulb. The leaves are eaten in the same ways you'd prepare collard greens or kale.
The Bulb: The bulb is crisp and sweet. It tastes a bit like a turnip, but what it tastes most like is the delicious inner of a broccoli stem when you peel it. The kohlrabi bulb does not need to be peeled, but many people prefer it peeled. The peel is more fibrous than the rest of the bulb and is slightly more bitter in flavor. If you do decide to peel, use a paring knife and not a vegetable peeler. In the picture above, I peeled the kohlrabi then sliced it into matchsticks. This particular one I ate raw as a taco topping, however this preparation is also very nice to add to a stir-fry. The bulb can be shredded and mixed into many different salads, from green salad, to carrot salad, to coleslaw. Shredded bulb can also be mixed with shredded potatoes or sweet potatoes for some delicious hash browns. The bulb can be cut into wedges and lightly fired in a high heat oil for "fries." Likewise it can be cut into wedges or chunks and roasted in the oven with other root veggies. The sweetness really comes out when roasted. Topped with a parsley cream sauce, perhaps?
Dried thyme Fresh Thyme:
Fresh thyme makes Italian themed dishes pop with flavor and is also great with any type of meat and many types of fish. The flowering tops of the thyme plant can be chopped up and do not need the stems removed before eating. Toward the bottom of the bunch the stems get woody and you'll need to strip the leaves off the stem before eating.
If this is more thyme than you can use in a week, no worries! simple hang the remainder by the rubberband and let dry. In a week or two you'll have dried thyme which you'll strip off the stalks before using. Dried thyme can be stored in a jar either stripped from the stalks or on them until use. I've been enjoying dried thyme sprinkled on top of a fried duck egg along with smoked paprika. Dried thyme also goes well in an immune supporting herbal tea.
Needing some parsley inspiration? Think tabouli. Cook a medium sized pot of any of the following grains: bulger wheat, quinoa, millet, or couscous. Chop entire bunch of parsley finely. Mix grain and parsley together in bowl. Add Lemon Juice, Olive Oil, and Salt. Add all or none of the following: Chopped fresh tomato or dried tomatoes, chopped cucumber, chopped red or sweet onion, and crumbled feta cheese
Making the most of you box:
-If you do decide to peel the Kohlrabi, the peelings can go in the soup stock bag.
-Don't forget to eat the leaves!
Box #2 5/10 & 5/14
Firstly, Baby goats came yesterday afternoon as we were finishing up the harvest.
Goat kidding and full moons (6/9) go hand in hand. I noticed mama goat Chestnut had been hanging out in the barn for several hours. I had the sense she was getting close, but assumed she would start getting loud (as many goats do) when the birth was eminent. I went to check on her, and behold, three wet wobbly-legged babies! The births had had happened no more than 30 minutes prior. Everyone on the farm stopped for a bit to bask in the wonder of new life, and I hung out with them for awhile to make sure all the kids had achieved a good latch. The cream one and the black one with all white ears are males, and the black one with black and white ears is female.
Its been a productive and busy week over here. Have you ever heard of the WWOOF program?
"Worldwide Opportunities on Organic Farms, USA, is part of a worldwide effort to link visitors with organic farmers, promote an educational exchange, and build a global community conscious of ecological farming practices."
WWOOFers generally work 5 hour days on farms in exchange for food, education, and a place to stay. This week we have hosted our second WWOOFING couple. Both duos we've hosted so far have been really awesome younger folx traveling the country. Its really nice to have the extra help. Also Justin and I were both more of the ramblin' travelin' types through our 20's, so hosting WWOOFers brings to the farm the fun element of travel and meeting new people.
Food prep idea of the week: Cilantro Cream Sauce
We made a batch of of cilantro cream sauce this week to eat with tacos and it was so yummy we ate all of it up the next day ontop of lunch and dinner. This is easiest to do in a food processor. First roughly chop 3 garlic scapes and 1 bunch of cilantro, then add to the food processor with 1 tablespoon olive oil and blend. Next add 1/2 teaspoon salt, 1 tablespoon of lemon or lime juice, and a pint of sour cream or greek yoghurt and blend some more. Taste and add more salt ot lime juice as needed. You could also add jalapeno or chili powder for some heat, and cumin, corriander, or ginger for a more complex flavor.
When you first make it it will be kind of runny, but as it chills in the fridge its texture thickend up.
Making the most of your box:
Cilantro, parsley, and garlic scape ends also make excellent additions to the soup stock bag!
Each week I will leave you all with some food preparation ideas and highlight a vegetable if its something that may be unusual. Feel free to share any delicious ideas with me and they may get featured on here! So you know what to expect, I am not the type of cook who follows recipes to a T, and I believe with most dishes, that this type of flexibility improves them by bringing creativity into the kitchen.
Highlight on Garlic Scapes
"What are garlic scapes?" you may ask. Garlic scapes are a delicacy only available for eating for a few weeks in late May and early June. They are the young flower bud of the garlic plant. Generally only hard neck garlic varieties produce scapes, though occasionally soft neck will produce them too. These garlic scapes are coming from a variety we're growing,German White, of which you'll have cured bulbs to eat in a few months. In the kitchen, garlic scapes are used exactly as you use green onions, but with a garlic flavor: chopped and tossed on a dish or lightly sauted into a dish. Scapes can also be chopped and frozen to use later or chopped and covered in apple cider vinegar for a garlic-y vinegar infusion.
Making the Most of Your Box
Radish Leaves: this have a good taste, similar to mustard greens. Although prickly when raw, they lose that element when cooked well. Cook 'em up!
Kale Stems: Chop 'em small and add to scrambles, stir-frys, and sautes. Cook longer than you would the leafy part and they get nice and tender.
Soup Stock: I'd also like to mention the practice of keeping a vegetable soup stock bag in your freezer. We keep a plastic bag in our freezer into which we put vegetable trimmings that are still fresh and good, but not suited for the table. Kale stems and radish leaves are both examples of something that sometimes ends up in this bag. When you boil greens their b-vitamins are extracted and available in the broth. Onion ends and Onion skins are another, parsley stalks, shiitake mushroom stems. When the bag fills up, dump it in a pot, cover with water, add a small splash of apple cider vinegar (optional, but helps things break down), bring to a boil, simmer for a couple hours, and strain. Voila! You have vegetable broth! If you are a meat eater you can also add bones to the stock bag.