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September 29, 2005
End of summer or endless summer?
As we were all so busy yesterday, like any summer day here, I realized it was nearly October, I have been irrigating almost everyday here this September, my crew is as large as its been all year, and we are still doing everything we can to stay ahead. It was looking as though the sun was never gonna leave us, but as us farmers know, it is inevitable. But we have been getting better and better every year at preparing for cold wet months and extending the season to bring our own produce to our loyal c.s.a. and market customers.
Things are really looking great out here this fall, knowing there is always risks when you put seeds in the ground anytime of year, it is extremely important to have as much control as possible over the growing conditions of those plants. By starting many of our crops in trays to ensure good germination, then transplanting them into which by design conserve space and make maintenance and weeding easier, and covering them with hoop houses to keep the frost away and promote growth these last months of fall. With these points in mind and a massive amount of organization and experience we hope to break barriers that most Washington growers never thought possible. Our Loyal c.s.a. & market customers should be looking forward to months more of our fresh greens and vegetables, grown locally & environmentally sound, with the utmost care and greatest quality available. Thanks for making it all worth It!!! *Brett*-Manager, willie Green's.
Posted by Brett at 02:50 PM | Comments (0) | TrackBack
September 26, 2005
Willie Green's Salad with Sweet Red Peppers & Peaches
1/2# W.G.O.F. salad mix
2 Hungarian red peppers- Roasted*, skinned, seeded & cut into
julienne strips.
2 tree ripe peaches, sliced
1 ball herbed goat cheese (Jeff loves the Port Madison Farm's goat cheese)
Quick Tarragon Vinaigrette**
To assemble the salad, divide the salad mix between four plates. Sprinkle with red peppers and peach slices. Place a slice of goat cheese in the center. Drizzle with the vinaigrette. Enjoy!
*To roast peppers, bring a cast iron skillet or griddle to high heat. The surface should be dry. Place the peppers on the surface until blistered and blackened. Let the peppers cool. The skin should easily peel off at this point. You also can broil the peppers in the oven. If you do it this way be sure to rotate the peppers to ensure they blister evenly.
**Quick Tarragon Vinaigrette
Mix up a package of Good Season's Italian Salad Dressing. Add 2 tsp finely chopped shallot and 1 tsp fresh tarragon.
Posted by Jeff at 08:43 PM | Comments (0) | TrackBack
They're baaaack!
This week heralds the return of some of our cooler weather crops. Crisp broccoli and tasty radishes are finding their way back into your boxes this week. We also have a small fall crop of strawberries that will be making a special appearance, larges receive them this week. Small and medium shares will receive them soon. The new item this week is Hungarian sweet peppers. The yield on these delicious peppers was quite low this year, so CSA customers maybe the only customers that get these guys this year. Jeff made a great salad for the pond side dinner last week with the peppers, try it while peaches are still available.
This is the 16th week of the summer season, for several of you this will be your last box of the season. We hope that you have enjoyed your produce and that you will be joining us for the winter season. As always, your feedback is welcomed.
Small:
1/2# salad, 2 Hungarian Sweet Peppers, 2 tomatoes, 1 bunch radishes, 1 fennel, 1/2# haricot, 1 bunch carrots.
Medium:
The same as the smalls with additional salad mix, sweet peppers, tomatoes, haricot and carrots. Plus baby lettuce and potatoes from Alden Farms.
Large:
Same as medium with additional salad mix, sweet peppers, tomatoes, radishes, fennel, baby lettuce, haricot, carrots and potatoes. Plus, large shares get broccoli, arugula and strawberries.
Posted by Christine at 03:36 PM | Comments (0) | TrackBack
Bacon Haricot Bean Dish
1/2 lb Willie Green's Organic haricot beans
2 bacon strips
1/8 cup diced onion
butter, salt, and pepper to taste
Fry your bacon and onions, remove any excess grease and set aside. Bring 2 qts of water to a boil, add beans and boil for 4 mins. Drain beans and mix with onions and crumbed bacon. Add salt, pepper, and butter to taste. Saute mixture 2-3 minutes, until well blended.
Posted by at 09:25 AM | Comments (0) | TrackBack
September 19, 2005
Seasons transition
This week's box highlights both summer and fall produce. Our basil was late this year, but paired with tomatoes it can be a wonderful treat to celebrate the last waning days of summer or welcome savory autumn. Caprese is a classic salad that celebrates this flavor and color combo. Last night, chef Jeff prepared a lovely pond side meal for one of our raffle winners. We have posted a couple of the quickest recipes from that meal, braised cabbage in honor of fall, and warm fruit compote to cross the seasons.
Small Shares:
1/2# spinach, 4 Baby Head Lettuce, 1 bunch carrots, 1 head cabbage, 2 tomatoes, 1 bunch basil, 1/2pt raspberries.
Medium Shares:
All of the above with additional spinach, lettuce, carrots, basil and tomatoes. Plus, 1/2# haricot vert and two onions.
Large Shares:
Everything in the medium boxes with additional spinach, lettuce, carrots, cabbage, tomatoes, basil, raspberries, beans and onions. In addition, large shares will receive Joi Choi and cucumbers.
Posted by Christine at 06:06 PM | Comments (0)
Warm Berry Compote
Mmmmm berries and ice cream! Yummy!
3 cups of mixed berries, for the pond side treat, Jeff used raspberries, blueberries and blackberries.
Raw organic sugar
Grand Mariner
French Vanilla ice cream
In a small sauce pan, sprinkle the berries with sugar to taste. Warm the berries until the sugar dissolves. In a separate pan, flambe the liqueur. After the flames die down, add the berries to the liqueur and toss to coat. Serve warm over a high quality ice cream.
Posted by Christine at 05:59 PM | Comments (0) | TrackBack
Braised Cabbage
Now, not everyone equates cabbage with passion, but there is something very satisfying about it's sweetness when simply cooked.
2 TBS olive oil
1 small walla onion, minced
1 head of cabbage, cored and sliced into 1/4" pieces
Salt & freshly ground pepper to taste
1/4c. chicken stock
Heat the olive oil over medium heat, add the onion and cabbage. Cook over medium heat just until the onion turns golden, do not allow the onion or cabbage to brown. Add the salt and pepper at this stage to allow the cabbage to "weep". Add the stock, cover and reduce heat to low. Cook 5-8 minutes until soft.
Posted by Christine at 03:39 PM | Comments (0) | TrackBack
Caprese
This classic Italian salad is simple: simply beautiful and simple to make. Be sure to use fresh ingredients to let the flavors shine through.
1/4c. extra virgin olive oil
1/4c. balsamic vinegar
2 large tomatoes, sliced
8oz FRESH mozarella cheese, sliced
1/4c. red onion or a sweet white onion, thinly sliced
1/2c. fresh basil leaves, cut into thirds or fourths
Salt & Freshly ground pepper
Blend together the olive oil/vinegar in a small bowl. Layer the tomatoes on a serving dish. Layer the cheese and then the onion slices over the tomatoes. Drizzle with the dressing. Top with the chopped basil. Season to taste. Serve at room temperature.
Posted by Christine at 02:52 PM | Comments (0) | TrackBack
Luscious food pond side
Last night I had the opportunity to combine my two greatest passions... growing wonderful produce and cooking delicious food.
On opening day of our Monroe market we raffled many prizes, one being a dinner for two, pond side at our picturesque farm prepared by me.
After setting up a table and chairs by the pond, complete with tablecloth, candles, a bouquet of fresh flowers and citronella torches, I retreated to the kitchen to start prepping for the evening meal.
Cheryl and Joanie showed up around 5:30 and after a short farm tour they sat down ready to enjoy their evening.
First course was a salad with Willie's famous salad mix, skillet-fried Hungarian sweet red peppers (from the farm), sliced peaches (from Rama Farms), warm sesame encrusted goat cheese (from Port Madison Cheese) and a red wine tarragon vinaigrette.
Next, I served very thinly sliced Sockeye salmon (from Loki) with a butter sauce of roasted Poblano chilies, corn, fermented black beans, tomato and cilantro.
For the main course I served roasted pork tenderloin with a rosemary- red wine reduction pan sauce, braised cabbage and wild rice.
Dessert was a simple warm berry compote with Grand Marnier and French Vanilla ice cream.
Cheryl and Joanie were absolutely blown away by the whole experience. I must admit the food was delicious (and I'm my biggest critic), the setting relaxed and inviting.
I've always wanted to do farm dinners and by the response I received last night, perhaps this is the start of a new venture. What do you think?
Posted by Jeff at 02:36 PM | Comments (0) | TrackBack
September 12, 2005
Mountains & Melons
River Run was not able to provide us with the melons yesterday, due to the landslide on Highway 2. They tried to get them over to us tonight but the domino effect of the landslide prevented them from being able to make it. They will be picking fresh melons on Wednesday morning and bring them to us at the Columbia City market for our mid and late week customers.
River Run will be picking another set of fresh melons on Sunday for our all of our customers that pick up at the Curves, Farm Tuesday and Pike Place Market. Those customers will receive the melons in addition to their regular box next week.
We apologize for the inconvenience and ask for your understanding and patience as we deal with the realities facing small local farms. We are confident that you will enjoy their sweet and juicy melons as soon as we get them to you.
Posted by Christine at 09:07 PM | Comments (0) | TrackBack
Carrots & Fennel in Cream
This is a quick and easy side dish, using sweet, crisp and colorful fall vegetables.
Carrots & Fennel in Cream
2 tsp olive oil
1 bunch baby carrots, sliced
1 bunch of baby fennel bulbs, dice the stems and bulbs, discarding the feathery leaves
1/2 tsp ground coriander
1/4 tsp fennel seeds
1/3 c. cream
Salt & freshly ground pepper to taste
Heat the olive oil in a saute pan over medium heat. Add the carrots and fennel. Sprinkle with the coriander and fennel seeds. Toss to coat the vegetables in the oil and spices. Stirring frequently, cook until lightly browned and aromatic. Add the cream. Lower the heat and simmer until most of the cream has been absorbed. Add salt and pepper to taste.
Try it with bacon. The savory saltiness of the bacon is a great contrast to the sweetness of the carrots and fennel.
Brown the bacon in a saute pan. Remove the bacon, setting aside to drain well. Remove all of the bacon grease but about a tsp. Omit the oilive oil and cook as directed above. Top with the crumbled bacon before serving.
Posted by at 03:29 PM | Comments (0) | TrackBack
Pasta with Greens and Ricotta
This Saute Mix recipe was originally provided in August of 2004 by Willie Green's own Jeff Miller. It is a great spin on the traditional olive oil and garlic saute.
1/2 lb Willie Green's Saute Mix
1 lb pasta (fettucine,penne,macaroni,fusilli,butterflies, or shells)
2 garlic cloves, minced
1 TBS olive oil
1/4 tsp. nutmeg
1/4 Cup ricotta cheese
Grated parmesan cheese
Chopped fresh tomatoes
Toasted walnuts or pine nuts
Salt and freshly ground pepper to taste
Bring a large covered pot of water to a rapid boil. While the water heats, coarsely chop your Saute Greens. Saute the garlic in the olive oil for a minute, until soft and golden, taking care that it doesn't scorch. Add your chopped greens and saute, stirring often until they are wilted but still bright green. Sprinkle greens with nutmeg and remove from heat.
In a blender, combine the cooked greens and ricotta until smooth and evenly colored. Add salt and pepper to taste.
When the water boils, stir in the pasta, cover and return to boil. Then uncover the pot and cook pasta al dente. Drain pasta and immediately toss it with the sauce in a warm serving bowl. Top with parmesan, tomatoes and toasted nuts.
Posted by at 12:06 PM | Comments (0) | TrackBack
You asked for it, you got it!
Customers wanted more melons so we got more melons. Once again River Run Farm is providing us ripe and delicious melons. Customers wanted a change from the salad mix, so we are providing the ingredients to make your own mix this week or enjoy the saute mix cooked. The salad mix can be created by combining your saute mix with the cute little baby head lettuce. Another option would be to make individual mini salads with the head lettuce and to saute the greens. For those of you who are unfamiliar with our Saute Mix or the avid eater who has noticed that it does change though out the season, here is the approximate ratio this week: 1/4 spinach, 1/4 mizuna, 3/8 tatsoi and 1/8 bull's blood beet greens. Those of you looking for a new way to prepare your Saute greens can find a great recipe here on the blog. Fennel is here as well, and you can find a recipe for it here as well. The break down of what else you will see in your boxes this week:
Small Share
1/2 lb bag Saute Mix
1 Melon
1/2 lb Haricot beans
4 Baby Head Lettuce
1 bunch Carrots
1 bunch Fennel
1 Tomato
Medium Share
3/4 lb bag Saute Mix
2 Melons
3/4 lb Haricot beans
6 Baby Head Lettuce
2 bunches Carrots
2 bunches Fennel
3 Tomatoes
2 English Slicing Cucumbers
1/2 pt Red Raspberries
Large Share
1 lb Saute Mix
3 Melons
1 lb Haricot beans
8 Baby Head Lettuce
3 bunches Carrots
3 bunches Fennel
4 Tomatoes
3 English Slicing Cucumbers
1/2 pt Red Raspberries
1/2 pt Gold Raspberries
2 bunches Beets
Posted by at 03:18 AM | Comments (0) | TrackBack
September 05, 2005
Colorful CSA
This week's box is packed with color and flavor. We have gold and red raspberries, gold or candy cane striped beets, luscious red tomatoes, vibrant orange carrots and a great assortment of greens. We have two colorful recipes this week to celebrate. Try Jeff's favorite Romano Ragout or enjoy authentic Greek Tomato Salad.
New this week is Joi Choi. It is a hybrid between chinese cabbage and bok choy. It has a bit of a mustard bite that is great raw or can be tamed by cooking. It is a staple in chinese cooking, often braised, stir fried or used in soups. Its leaves are an intense dark green and very high in beta carotene. Here is some more information about Joi Choi and how to prepare it.
Small Shares
1/2lb salad mix, 2 tomatoes, 1 cucumber, 1/2lb spinach, 1 Joi Choi, 1/2lb Romano beans, 1/2 pt golden raspberries.
Medium Shares
Same as the smalls with more salad mix, tomatoes, cucumber, spinach, Romanos and raspberries. Plus, there will be carrots and turnips.
Large Shares
Same as the medium box but more salad, tomatoes, cucumber, carrots, Joi Choi and Romanos. Instead of 2 gold raspberries, larges will get one gold and one red raspberry 1/2 pint. They will get 1lb arugula instead of the spinach. In addition, they will get onions and beets.
Posted by Christine at 05:42 PM | Comments (3) | TrackBack
Greek Tomato Salad
This salad is ubiquitous in Greece. Since it was September when I traveled Greece, it seems like a September salad to me. The trick to this salad is in salting the cucumbers first. It removes the excess water from the cucumbers so they retain their crispness and prevent the dressing from becoming diluted.
Greek Tomato Salad
2 crisp slender cucumbers, peeled, sliced into 1/4" rounds
2 vine ripened tomatoes, chopped and seeded
1 small walla walla or red onion, halved and very thinly sliced
12 Kalamata olives
3 oz crumbled feta cheese
1/4 c. extra virgin olive oil
1 tsp dried oregano or 1 TBS fresh minced
Juice of 1/2 lemon
Salt and freshly ground pepper.
Layer the cucumber slices on a paper towel lined plate. Sprinkle liberally with salt. Repeat layers of cucumber and salt. Top with another paper towel. Set aside for at least 15 minutes.
Prepare the tomatoes and onions. Place in a medium bowl. Pit the olives if you prefer. Rinse the salt off the cucumbers, pat dry. Add the cucumbers and the feta to the tomatoes. Mix together the oil, oregano and lemon juice. Pour over the salad and toss. Season to taste with salt and pepper.
Posted by Christine at 05:06 PM | Comments (0) | TrackBack
September 02, 2005
chef tour at the farm
A couple of weeks ago a huge tour bus pulled up our driveway at the farm, out came over 30 chefs and restaurant related people to walk the farm and see exactly where the food they use at their restaurants comes from.
Mary Embleton of Cascade Harvest Coalition was responsible for putting on this event, I believe they visited two other farms that day as well.
We always welcome visits to the farm, and especially enjoy large groups. It provides a wonderful opportunity to share my food-related background and the passion we all have at the farm to grow the tastiest produce available. We walked the farm that day talking primarily about our salad operation... if timed had allowed we would have visited our other fields where the majority of our plate vegetables are growing... but when engaged in questions and answers times always seems to slip by to quickly.
As the bus was pulling out of the driveway, my two kids by my side...
I realized how lucky we are to be living on this beautiful farm and not just visiting. I wondered how they felt.
Posted by Jeff at 05:10 PM | Comments (0) | TrackBack
September 01, 2005
Romano Bean Ragout
One of Jeff's favorites, this is good hot as a side dish or chilled the next day as a salad.
Romano Bean Ragout
1 lb Romano beans
1 small walla walla onion, diced
1 large clove of garlic minced
1 large vine ripened tomato, peeled, seeded and chopped
3 TBS fresh basil chopped
1/4 c. chicken stock
3 TBS butter (substitute with olive oil if you plan to eat this chilled)
Sea salt and freshly ground pepper to taste
Cut beans into 2" diagonal pieces. Bring a pot of salted water to boil. Blanch the beans for two minutes. Drain the beans and rinse with cold water. Set aside.
Melt 1 TBS butter in a large saute pan, add garlic & onions. Cook until the onions are translucent but not browned. Add the stock, basil, salt and pepper to taste. Bring to a boil. Add butter and stir it in to thicken the stock. Add the tomatoes and beans. Stir and heat the beans about two minutes until hot. Serve immediately.
Posted by Christine at 04:54 PM | Comments (0) | TrackBack