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June 27, 2006
carrot crazy!!!
Well it is probably pretty noticable on the market tables and in the csa boxes that there is a bit of a shortage of carrots here at Willie Green's. Eventhough we have stayed on shcedule with seeding and weeding these orange beuties, we obviously miscalculated the enormous popularity and the increase in demand. The same problem has occured this year with most all of our bunched items. As farmers all we could do was see the increased demand and seed more. Which we did, but it takes time to grow these things, the increased seedings of carrots are coming on and eagerly anticipated. They can be expected to be seen on the market tables next week.
Posted by Brett at 11:47 AM | Comments (0) | TrackBack
June 26, 2006
Shrimp Romaine Salad
This is my version of a shrimp caesar salad. I am allergic to eggs, so it is egg free. It does have the anchovy paste in it to spark up the flavor without being overwhelming. My anchovy-hating housemate refuses to believe that it is in there as he scarves down his second helping of salad. This was so popular the last time we had Romaine Mix in the boxes that my housemates insisted that I make the recipe twice in one weekend!
Shrimp Romaine Salad
1/2 loaf of whole garlic bread
1/3 c. garlic olive oil
1/3 c. ghee
5 cloves garlic
1 scant TBS of dijon mustard
2 lemons
1/4 tsp Worchestershire Sauce
1 tsp anchovy paste
1/2 c. extra virgin olive oil
1/2# Willie Green's Romaine Mix
1/4# bay shrimp
1/4 c. parmesan cheese
Cut the bread into 1" slices. Cut the slices into cubes. Arrange the cubes on a baking sheet and bake at 300 degrees until lightly toasted, about 15 minutes. In a large saute pan, heat 1/3 c garlic olive oil and 1/3 c. ghee over medium heat. Add enough cubes to cover the bottom of the pan but not overlapping. Cook in the hot oil, stirring occasionally until all sides of the cube are golden brown and basted in the garlic oil/ghee mixture. With a slotted spoon, remove the cubes and drain on a paper towel. Repeat with more cubes until all have been browned in the pan.
In a large salad bowl, wooden preferred, rub two of the garlic cloves all over the inside of the bowl. Crush 5-6 of the croutons inside the bowl. In a blender or food processor, place the other 3 garlic cloves, mustard, the juice of one of the lemons and Worchestershire Sauce. Pulse. Slowly add the olive oil, blending so the dressing emulsifies. Add 3 or 4 croutons and blend again. The dressing should be relatively thick and golden, with specks of the garlic and croutons.
Place the romaine mix in the salad bowl. Add shrimp and parmesan cheese. Drizzle half the dressing over the romaine. Stir to coat, adding more dressing as needed. Immediately before serving, add the remaining croutons to the bowl and toss. Serve with lemon wedges.
Posted by Christine at 09:01 PM | Comments (0) | TrackBack
Last week of Session 1
Yes, it's finally Summery! The great, warm weather has been so enjoyable. The fields need irrigation. The berries are ripening. All crews are busy! Here we are, the last week of June and the last week of session 1. If you haven't already ordered your next session(s), now would be a great time to do so! The deadline for weekday people is Sunday July 2, and the deadline for weekend people is Wednesday July 5! The best goodies of summer are just around the corner. Look for cherries in your boxes soon!
Our head lettuce is very beautiful, very delicious, and here is a great lettuce wrap recipe.
This week, traditional boxes will receive the following...
SMALL:1/2# Romaine mix, 1/2# spinach, 1.25#snap peas, 1 head lettuce, 1 bunch baby bok choy, 1 pnt. strawberries, 1 bunch onions
MED.: 1/2# Romaine mix, 3/4# spinach, 1.75#snap peas, 1 head lettuce, 1 bunch baby bok choy, 1 pnt. strawberries, 1 bunch onions, 1# rhubarb, 1 bunch turnips, 1 bunch radishes
LARGE: 3/4# Romaine mix, 1# spinach, 1.75#snap peas, 1 head lettuce, 2 bunch baby bok choy, 2 pnt. strawberries, 1 bunch onions, 1.5# rhubarb,1 bunch turnips, 2 bunch radishes, 1 bunch parsley.
Posted by CSA at 09:53 AM | Comments (0) | TrackBack
June 18, 2006
Week 3 HAPPY SOLSTICE!
We welcome the return of the sun! Some sunny afternoons here in the Cascade foothills are finally warming things up.. The long-awaited snap peas are so sweet and delicious! We've been enjoying them with many meals. It feels luxurious to have local strawberries, snap peas, and foraged Morel mushrooms! I highly recommend hitting up your favorite mushroom person for some good eats. Father's Day inspired a savory strawberry and Morel sauce which I am still tweaking and will share with you soon.
This week we'll have a nice variety for you. Some sweet and delicious Broccoli for everyone. Also some little spring onions for zesting up your meals. Strawwberries will again sweeten up your shares. Even though the Solstice is finally here, the seasonal reality of the Northwest is still late Spring. So greens are what we have an abundance of. As the days get warmer, creative salads seem to be perfect eating. Here are 2 quick salads I've whipped up over the past couple of weeks. Orzo Salad with Spring Veggies and Chickpea Salad
This week's boxes will contain the following...
Small: 1/2# salad mix, 6 baby heads, 1# snap peas, 1 pint strawberries, 1/4# arugula, 1 bunch onions, 1/2# broccoli
Med: 1/2# salad mix, 6 baby heads, 1.5# snap peas, 2 pint strawberries, 1/2# arugula, 1 bunch onions, 1# broccoli, 1 bunch Bull's Blood beet greens
Large: 3/4# salad mix, 8 baby heads, 2# snap peas, 2 pint strawberries, 1/2# arugula, 1 bunch onions, 1# broccoli, 1 bunch Thyme, 1# rhubarb, 1 bunch Bull's Blood beet greens
Posted by CSA at 02:21 PM | Comments (0) | TrackBack
Chickpea Salad
You may call this Garbanzo Bean Salad. Chickpea sounds more attractive to me.
This warm salad is a delicious way to make any leftover greens disappear at the end of the week. You may use canned chickpeas, butI prefer dried ones. It's easy to just throw them in a bowl of water to soak overnight or all day while you're away. Drain your soaking or can water and simmer the peas in a small pot with enough water or veggie. stock to cover them and allow for absorption. 1 chopped clove of garlic, 1chopped shallot clove, and 1 tsp. of Tumeric. Once the peas have reached desired tenderness, drain them and set them aside. In the same pot, pour about 1tsp. olive oil, a generous pinch of salt and pepper, and any greens other than lettuces which you want to use up. My last batch used braising mix and turnip greens and arugula. Wilt the greens over medium heat for just a couple minutes, then add chickpeas and mix. I also had some radishes, so I sliced them thin and put them on top of the warm salad. A squeeze of citrus juice is a nice but not essential finish.
Posted by CSA at 02:01 PM | Comments (0) | TrackBack
June 14, 2006
Orzo Salad with Spring Veggies
Orzo Salad with Spring Veggies
Ingredients: Baby Turnips (root and leaves) Baby Carrots, 2 Small salad onions, Arugula, Baby Spinach, Orzo, Crumbly Cheese such as Mozzarella or Feta, Olive oil, Vinegar, salt, pepper, herb such as Sage or Thyme or Oregano.
(The amount of veggies is very flexible, depending on if you prefer your salad to be mostly veggies or mostly pasta) I found 2 bunches of Carrots and Turnips to be a nice ratio for 1 package of Orzo) The oil and vinegar dressing is also a personal matter of taste.
-Prepare orzo according to package instructions. When finished, rinse with cold water to separate and prevent gummy gobs.
-Grease a sheet pan with olive oil. Preheat oven to 375.
-Cut baby turnips in half. Save Turnip Greens
-Cut baby carrots into ¾ inch pieces.
-Cut onion into slices. (Not separating individual rings)
-Place all veggies on oiled sheet pan, sprinkle with salt and pepper and roast for about half an hour. Stir and re-distribute after 15 minutes.
-Clean Turnip greens, Arugula, and Baby Spinach if desired.
-Crumble about 6-8 oz. of your favorite soft cheese into bite-sized pieces. I like Mozzarella or Feta.
-When veggies are roasted and tender, scrape them into a large mixing bowl, add the greens and stir to wilt.
-Make a dressing directly in with the veggies by adding 2 Tbsp. oil, 3 Tbsp. Apple cider or Rice vinegar, 2 tsp. salt, 1 tsp. pepper, 1 Tbsp chopped herb of choice. Sage or Thyme would be nice. Add Orzo and cheese to bowl and mix well.
Posted by CSA at 09:26 AM | Comments (0) | TrackBack
June 12, 2006
Sweet eating for Week 2
Some nice, sweet and juicy crops for you this week. Yum! Strawberries for everyone this week and they are so good! We have crunchy and delicious sugar snap peas. Eat them whole, raw out of hand, in salads or cooked very lightly like in this snap pea radish saute. Our saute mix is great in soups, casseroles or of course sautes. This super quick summer saute was a big hit at my house. We are going to have a bit of a lull in carrots this week, so only in the large shares but try something new with your turnips, Tiny Turnip Tots.
Enjoy!
Small shares: 1/4# saute mix, 1/2# salad mix, 3/4# sugar snap peas, 1 bn radishes, 1 bn turnips and 1 pt strawberries
Medium shares: 1/2# saute mix, 3/4# salad mix, 1/4# spinach, 1# sugar snap peas, 2 bn radishes, 2 bn turnips, 1 bn purple sage and 1 pt strawberries
Large shares: 1/2# saute mix, 1# salad mix, 4 baby heads lettuce, 1/2# spinach, 1 1/2 # sugar snap peas, 2 bn radishes, 2 bn turnips, 1 bn carrots, 1 bn purple sage and 2 pt strawberries
Posted by Christine at 10:51 AM | Comments (2) | TrackBack
New Directions
The farm is finally evolving into the vision I had several years ago... Thanks to the passion and dedication of my entire staff, I do not have to be out "in the trenches" on a daily basis. This has allowed me the opportunity to put my energy into planning our next big farm venture. I always envisioned the farm as a kind of showcase of organic agriculture... a place where beauty and asthetically pleasing surroundings mingle with the day to day operations of the farm. With this goal always present in my mind and with the realization that it is possible we are ready to start the next and possibly the most exciting phase in the farm's evolution.
We are beginning to explore the possibility of building a large, rustic farm structure that would house our offices, an employee lounge, a commercial kitchen and a HACCP certified packing facility. The commercial kitchen will not only allow us to produce processed farm products, but will also help feed one of my greatest passions... cooking incredible food using local, organic ingrediants. Our weekly dinners will be served pond-side under a trellis of hardy kiwis; with the melodic tumbling of the waterfall cascading into the pond, the fragrance of thyme and rosemary, the chirping of frogs and an amazing meal should prove to be an excellent recipe for a memorable evening. We will also be exploring the possibility of using the farm and it's facilities as a venue for weddings, birthday parties and other related family gatherings. By next summer we should be ready to go!!! This is a very exciting time for me and we will keep you posted.
Posted by Jeff at 09:41 AM | Comments (0) | TrackBack
Bitter sweet success!
Other than being a few weeks behind due to uncrontrolable forces of weather, things are looking great. The markets are really taking off so well, it is a challenge just keeping things on the table. Its a bitter sweet feeling when you sell out, knowing there are customers who didn't get a chance to try the delicious produce we grew. Its frustrating, but I can't say that I am too upset about it, I love improving things here and I see a chance for that, "theres always next spring." This is the first and may be the last week all season that I can't get all the things I want to the market, so all I can do is move on and look forward and remember we are reaching more people with our produce than ever before and thats something to be proud of. Getting sugar snaps and strawberries to all the markets was a great feeling, and all the hard work put into them is paying off. Things could be better, but not much. It is a good time on the farm now, staying caught up on crop maintenance makes for some long days, but because of that we have some somewhat relaxed times now, but hectic season is just days away.
Posted by Brett at 09:18 AM | Comments (0) | TrackBack
Savory & Sweet Skillet Supper
One of the old standby dishes in our house is spicy sausage and braising mix over pasta, topped with cheese. A kosher house guest inspired me to try something new. The key to this dish is the chicken-apple sausage that imparts a savory sweet sauce that complements the bite of the greens. It is a super quick and easy meal, great for weekday suppers.
Chicken-Apple Sausage Saute
1/2 TBS olive oil
1/4c. sliced onion
4 large crimini mushrooms sliced
1/2 sweet red pepper chopped coarsely
4 Chicken-Apple sausage (I used Emeril's), sliced in 1/2" slices
1/4# Willie Green's saute mix
Heat the oil in a large skillet over medium heat. Add the onions and mushrooms and toss to coat. Cook 2 minutes until they just begin to soften. Add the sausage and peppers and cook about 5 minutes or the sausage just begin to brown. Stir. Layer 1/2 of the saute mix on top of the sausage and cover the pan. Cook for 1-2 minutes, don't over cook. Stir the saute mix in, layer the rest of the saute mix on top. Cover and steam another minute or two. Stir those greens in. Serve over hot buttered noodles for a complete meal.
Posted by Christine at 08:13 AM | Comments (0) | TrackBack
June 08, 2006
Tiny Turnip Tots
I am a big fan of roasted vegetables, particularly as a way of introducing vegetables to children and unfortunate adults who grew up with mushy canned vegetables. My housemates liked these so much they wouldn't wait for a plate and were burning their fingers on the cookie sheet when it came hot out of the oven.
Tiny Turnip Tots
2 bunch baby turnips, about 1" in diameter
1 TBS olive oil
1 1/2TBS Italian bread crumbs
1/4 tsp nutmeg
Sea salt & freshly ground pepper
2 TBS finely grated parmesan cheese
Preheat the oven to 425. Trim the stem and roots off the turnips. Rinse and set aside to dry. In a small bowl, drizzle the oil over the turnips. Sprinkle 1 TBS bread crumbs, nutmeg, salt and pepper over the turnips. Gently toss until the turnips are lightly coated. Spread the turnips in a single layer on a foil lined cookie sheet. Cook for 5 minutes. Gently turn the turnips. Spray the turnips lightly with olive oil. Sprinkle the other 1/2TBS bread crumbs and the parmesan cheese over the turnips and return to the oven. Cook until golden on the outside and tender on the inside, about 5-7 minutes. Serve immediately
NOTE: The turnips will get a stronger flavor as they cool. If you are feeding young ones who dawdle or need luke warm food, soak the turnips for about 15 minutes in a cup of milk before tossing in the breadcrumbs. This will cool down some of the flavor's intensity.
Posted by Christine at 08:04 PM | Comments (0) | TrackBack
June 05, 2006
Summer CSA Week 1 Revised
One of the key benefits of a CSA from a small farm, is that you get to KNOW the people that grow your food. Willie Green's is a family farm of internetworked families where everyone can have several hats to wear. When illness or tragedy raises its ugly head, we all have to work harder to fill in the gaps until we have our family back and complete again. Please accept our apologies if some of the admin pieces are a little slow this week, as I am recovering and Heidi is out of town for a family funeral. Everyone is focused on making sure that you receive your boxes of high quality late spring produce. We have been able to revise the traditional box crop lists a bit to provide a delicious assortment of greens and root vegetables. If the sun holds we will be able to provide more summer-style crops next week.
In the meantime, enjoy our crisp and colorful Romaine Mix. We blend heirloom Romaine and regular Romaine lettuces for a beautiful combination. Try Jeff's own Caesar Salad Dressing on it this week for a delicious salad. The baby spinach this week is exceptionally tender. Great in salads, it is also delicious in sandwiches, wraps and anywhere else you want a touch of color and flavor. Everyone is getting a colorful assortment of root vegetables this week. While delicious raw as a snack or in salads, they are also tasty glazed. Now to many, radishes are something that add color to the greens, end of story, but not if your name is Molly. Molly writes an award winning blog called Orangette that is amazing, her love affair with food is inspiring and she can write about a radish like no one else. Here is one of her recent radish salads. DId I mention she is a Willie Green's customer? :-) Medium and Large shares will also enjoy the Russian Kale this week. If you are new to kale, try it with any potato dish from scalloped potatoes to mashed to potato salad. This type of kale is mild enough to be eaten raw or it can be cooked.
Enjoy!
Posted by Christine at 06:03 PM | Comments (0) | TrackBack
Jeff's Caesar Salad
Did you know that the original caesar salad recipe did NOT have anchovies? Well neither does Jeff's version!
Jeff's Caesar Salad
1tsp Worcestershire sauce
3 TBS fresh lemon juice
1 medium garlic clove, crushed
Salt & freshly ground pepper
1 tsp dijon mustard
1 egg yolk
1/3c. virgin oil
1/2 lb Willie Green's Organic Romaine Mix
1/3 c. Parmesan-Reggianno cheese, grated
Mix the Worcestershire sauce, lemon juice, garlic, salt & pepper and mustard in a bowl. Add the egg yolk and whisk until the mixture is smooth. Now, very slowly add the olive oil in a slow stream while continuing to whisk. Don't stop whisking or the oil won't emulsify into a creamy dressing.
Place the Romaine Mix in a large bowl. Add the dressing and the cheese. Toss until the Romaine Mix is liberally coated with dresssing and cheese. Serve on a chilled salad plate with croutons and a wedge of lemon.
Posted by Christine at 05:41 PM | Comments (0) | TrackBack
Glazed Baby Carrots & Turnips
This is colorful adaptation of the farm's favorite turnip recipe.
Glazed Baby Carrots & Turnips
1 bunch baby carrots cut in 2" lengths
1 bunch baby turnips, reserve the greens
1/4 c. butter
1/2 tsp sugar
Salt & freshly ground pepper to taste
1/2 TBS olive oil
1 TBS fresh lemon juice
Trim the stems from the turnip greens. Rinse the greens and set aside. Melt the butter in a heavy skillet over medium heat. Add the carrots and turnips and seasonings. Toss to coat with the melted butter. Cook over medium heat without stirring until lightly golden. Turn the vegetables and cook long enough to allow the other side to carmelize and the vegetables to be tender through. While the root vegetables are cooking, quickly wilt the turnip greens in the oilve oil over medium heat. Drizzle with lemon juice. Serve the greens with the glazed veggies for a colorful sweet and sour side dish.
Posted by Christine at 03:44 PM | Comments (0) | TrackBack
June 03, 2006
So close to summer
The warm sun and rain of late take me back to east coast summers of my youth. Then I open my eyes and see the mountains and smile, glad I'm here, not there. The farm and surrounding valley are unparalleled in beauty right now! While touring the farm with a reporter the other day, we had to stop and sigh and really appreciate the magnificence of the scene...glowing rows of tender young greens, grazing cows, brilliant wildflowers, lush woods, snow capped mountains peeking through misty clouds.... Then back to the office trailer to puzzle over the new CSA packing lists. Our Spring share was fun and delicious. Now we are working the technical aspects of Summer share packing and delivery. While we are a small family farm, there is an amazing amount of high-tech wizardry that goes into ordering, packing and shipping fresh organic produce. This week we are especially aware of that as our friendly farmgeek, Bean Fairbanks is ill in the hospital. We send her our love, and pray for her speedy recovery.
A few strawberries are beginning to ripen, also the snap peas. Look for them soon in your box.
This week's traditional shares will receive... (REVISED 6/5/06)
Small 1/4lb. Salad Mix, 1/2lb. Spinach, 1/2lb. Romaine, 2 bunches carrots, 1 bunch turnips, 1 bunch radishes, 4 baby head lettuce
Medium 1/2lb. salad mix, 1/2lb. spinach, 1/2lb. Romaine, 2 bunches carrots, 2 bunches turnips, 2 bunches radishes, 6 baby head lettuce, 1 bunch Red Siberian Kale
Large 1lb. salad mix, 1/2lb. spinach, 1/2lb.Romaine, 3 bunches carrots, 2 bunches turnips, 2 bunches radishes, 8 baby head lettuce, 1 bunch Red Siberian Kale, 1 bunch Rosemary and 1# rhubarb
Posted by CSA at 03:56 AM | Comments (0) | TrackBack