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July 31, 2006
CSA Boxes and Recipes Session 3 Week 1
Welcome to session Three!
Summer is in full stride at the farm now as we are wrapping up some of the early summer crops and moving into the late summer crops. This week you get the first of our Romano Beans. These Italian green beans are tasty raw as a snack as well as cooked. Pair them with some of our sweet corn in my "Somewhat Succotash" recipe. This was a big hit at our house over the weekend. It is a colorful and delicious. Along with the Italian Romano Beans, the mediums and larges are receiving Italian cippilini onions as well. This is a prized coooking onion and it cooks up wonderful in Sweet & Sour Cipollini Onions. We also have a new green for you to try. Well it isn't actually new, our white chard is often part of our saute mix, but here is an opportunity to try it on its own. We are providing you with baby white chard leaves with tender stems. Chard can have a bit of a kick to it, kind of a spicy bite. While the farm geeks were cooking last night, Jeramie was glad that I warned him about the kick and ended up loving it. Try out his take on Pork with White Chard over Bowtie Pasta. We always welcome recipes from our customers, friends and co-workers!
We were very excited to bring you the first melons of our CSA share. Alas over the weekend, we learned that Tonnemakers would not have enough of their musk melons until next week. We have done some last minute scrambling of our box contents and have enough of the last of the July bearing raspberries for the large shares. The fall berries are a couple more weeks out, but we will have melons for everyone next week. Also look for vine ripened tomatoes next week as well. With that in mind, the boxes this week are little bit smaller in value so we can provide you more of the new crops in the coming weeks of the session.
Small Shares: .5# Salad Mix, .5# Arugula, 1 bunch Carrots, 2 ears Sweet Corn, .75# Romano beans, 1 bunch Radish, .25# White chard
Medium Shares: .75# Salad Mix, .5# Arugula, 2 bunch Carrots, 3 ears Sweet Corn, 1# Romano beans, 1 bunch Radish, .5# White chard, 1 bunch Cipollini onions, 1/2# shelling peas in the pod
Large Shares: 1# Salad Mix, .75# Arugula, 2 bunch Carrots, 4 ears Sweet Corn, 1.25# Romano beans, 1 bunch Radish, .75# White chard, 1 bunch Cipollini onions, 1/2# shelling peas in the pod, 1(1/2pt) red raspberries, 1 Head lettuce
Posted by Christine at 03:20 PM | Comments (0) | TrackBack
Pork and White Chard Saute over Bowtie Pasta
You know you are a farm geek when... your kitchen is full of vegetables, the dining room table is strewn with computer parts and the conversation is centered around whether wine or broth is the better choice for cooking liquid for white chard.This recipe comes from Jeramie, the other farm geek who has recently moved here from Germany. It is loosely based on a recipe from Barilla pasta. We tailored it to specifically complement the spicy bite of the white chard.
1TBS olive oil
1lb boneless pork cut into 1" pieces
3/4 c. chopped sweet onion
1 c. chopped sweet red pepper
2-3 garlic cloves minced
1 c. sliced mushrooms
1 c. medium white wine, ( not too dry!)
1 small summer squash thinly sliced, yellow zucchini is nice
1/2 lb white chard leaves
1/4 tsp garlic salt
salt & freshly ground pepper to taste
1 lb cooked bowtie pasta
3TBS chopped fresh Italian parsley
1/2 c. freshly grated parmesan cheese
Heat the oil over medium heat in a large fry pan. Add the pork and brown on one side. Stir to turn the pork and add the garlic, onion, mushrooms and red pepper. Continue cooking until the pork is browned all sides and the onion is soft. Pour in the wine. Use a spatula to scrape the brown bits from the bottom of the pan into sauce. Add the squash, cover the pan tightly and cook for two minutes on low. Stir, again making sure to loosen all the brown bits of pork from the bottom of the pan. Stir in the white chard leaves. Cover again and cook a couple of minutes until the chard is wilted but still bright green. Add the salt and pepper. Pour the meat and vegetables over the cooked pasta and toss to coat. Top with the parsley and cheese.
Posted by Christine at 10:58 AM | Comments (0) | TrackBack
July 30, 2006
Sweet & Sour Cipollini Onions
Cipollini onions are an Italian cooking onion, prized for their flavor when braised, roasted or grilled.
This recipe is based on Cipollini Agro Dolce from More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff. The combination of onion, wine, vinegar, sugar and chile really create a complex and delicious flavor. A pretty and impressive side dish.
1 bunch Cipollini onions
1 c white cooking wine
1 c Water
1 TBS Olive oil
Sea Salt & Freshly ground black pepper
1/2 tsp tarragon
1 sm fresh Red chile pepper; halved and seeded.
2 TBS Sugar
2 TBS Red wine vinegar
1TBS Tomato paste
Remove the thin onion skin from the onions. Remove the green tops if they are still attached. Trim any fine roots that are extending off the bulb. If the onions are larger than 2" cut them into halves or quarters through the root end. DO not remove the internal root bunch, this keeps the layers together. Place onions in a single layer in a large pot. Add the wine, water, olive oil, salt, pepper and tarragon. Place one or both halves of the chili pepper into the pan, depending on your preference. Bring to a boil, cover, and boil slowly for 10 minutes, stirring occasionally.
Remove cover and add sugar, vinegar, and tomato paste, stirring to combine. Boil down liquid, stirring often, to glaze onions with juices, until the sauce has thickened and onions are tender, approximately 25 minutes. Remove the chile pepper before serving.
Posted by Christine at 12:50 AM | Comments (0) | TrackBack
July 29, 2006
Somewhat Succotash
This recipe is inspired by the classic dish Succotash. I have updated it a bit and charged up the color with our gorgeous Romano Beans. I really like the contrast of the sweet corn and beans with the smoky flavor of the bacon and
5 slices bacon
1/2 Willie Walla Walla onion, sliced and then chopped into 1/2" lengths
1 garlic clove minced
3 c. Romano Beans, snapped into 1-2" pieces
2 c. shucked fresh corn kernels, about 3-4 ears
1 TBS butter
1 1/2 c. cherry tomatoes
Salt & freshly ground pepper
1/2 c. shredded sharp cheddar cheese
Fry the bacon in a large frying pan until brown, but not crisp. Reserve the bacon grease in the pan. Remove the bacon from the pan with a fork and drain on paper towels. Coarsely chop the cooked bacon and set aside.
Cook the onion and garlic in the bacon grease over medium heat until soft and just beginning to brown. Add the beans and stir. Cook for two minutes and then add the corn and butter cook for another two minutes. Add the cherry tomatoes and cook until just heated through. Season with salt and pepper. Top with the chopped bacon and cheddar cheese. Serve immediately.
Posted by Christine at 11:47 PM | Comments (0) | TrackBack
Guiness Battered Walla Walla Onion Rings
1 1/4lb Willie Walla Walla Onions, cut into 3/8" slices
1/2 c. milk
1 cup Guiness stout beer
1 tablespoon oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoon sea salt
1 cup pastry or finely sifted flour + 1/4 c.
1/4 teaspoon mustard powder
1/2 teaspoon garlic powder
1 egg white
Place the onion slices in a large bowl, separating the slices into rings. Pour the milk over the slices and soak for 10 minutes.
Pour the beer and oil into a medium bowl. Sprinkle in pepper, mustard, salt and garlic powder and oil. Stir until blended. Add flour last, and stir just until it is mixed in. The batter should be smooth with minimal lumps and the consistency of pancake batter. If it is too thick, add small amounts of water or additional beer until itis the correct consistency. Whisk the egg white until frothy in a shallow bowl. Gently stir the beer mixture into the egg white, until combined.
Drain the onion slices. Place the remaining flour on a plate and dredge the onion slices in the flour before dipping into the batter. (Note: this is important to keep the batter from sliding off the onion rings!) Make sure the onion rings are completely coated with the batter to keep the coating in place while cooking.
Fry the rings in small batches, trying to keep them from touching, in hot oil (365F), turning once, gently to brown evenly. Remove using a slotted spoon and drain on paper towels before serving. Season with salt and freshly ground pepper and serve immediately.
Four tips to keep the crisp batter on your onion rings:
Dredge the onion slices in flour before the batter.
Make sure the batter completely covers the rings. I find that if I use my fingers to pull the rings from the batter that I leave 'bare' spots. Try using a thin bamboo skewer instead to remove the rings from the batter.
Test the oil to make sure that it is hot enough, so the rings cook quickly.
Fry in small batches so the rings don't touch and pull the batter off of each other when turned.
Posted by Christine at 10:19 PM | Comments (0) | TrackBack
July 21, 2006
Spanish style green beans
3/4 lb. diced tomatoes
1/2 cup chopped onion
1/2 cup chopped bell pepper
1.5 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. sugar
1/2 tsp chili powder
1/4 tsp. black pepper
1 bay leaf
1 Tbsp butter
1 Tbsp. flour
4 cups blanched green beans
In a saucepan over medium heat, combine tomatoes, onion, bell pepper, salt, Worcestershire sauce, sugar, chili powder, pepper, and bay leaf. Bring to a boil, reduce to a simmer for 15 minutes. Remove bay leaf.
In a small saucepan over medium-low heat, melt butter, stir in flour until smooth and bubbly. Gradually stir in tomato mixture. Add blanched beans. Heat through
Posted by CSA at 11:01 AM | Comments (0) | TrackBack
Last week of session 2
Yes, here we are already. Session 2 is drawing to a close. If you haven't already signed up for next session(s), now would be a great time to do so. The deadline for weekday deliveries in 9 PM Sunday 7/30/06. The deadline for weekend deliveries is 6PM Wednesday 8/02/06.
We look forward to providing you with a delicious variety of mid-summer crops. This week, we bring you Apricots from our friends at Tonnemaker orchards. These large and juicy apricots are wonderful eaten fresh or baked into a tart or cobbler. We also have our Sweet Corn making its debut this week! This is a sweet bi-color corn which has a slightly longer shelf life than some, but of course it's best eaten as soon as possible. Everyone will get some, and there will be a limited supply at a few markets. Sometimes I don't know what to do with my Rapini, so here's an easy sauted Rapini recipe. We've been enjoying Haricot Verts for the last couple weeks, let's talk about them. Their Botanical name is Phaseolus vulgaris, they originated in tropical regions of the Americas, and they are essentially immature legumes. Fresh green beans should be firm and slightly shiny. Do not sprinkle green beans with water, as they rot easily.
Here is a recipe for Spanish style green beans.
This week, your boxes will contain...
Small:1/2# salad, 1/2# haricot vert, 1 bunch carrots, 2 ears corn, 1 (1/2 pint) raspberries, 1 bunch rapini, 1 bunch parsley, 4* Goldrich Apricots from Tonnemakers Family Orchards.
Med.:3/4# salad, 3/4# haricot vert, 2 bunch carrots, 3ears corn, 1 (1/2 pint) raspberries, 1/2# spinach, 1 bunch parsley, 5 Goldrich Apricots from Tonnemakers Family Orchards, 1 bunch bok choy, 1 bunch turnips.
Large: 1# salad, 1# haricot vert, 2 bunch carrots, 4ears corn, 2(1/2 pint) raspberries, 3/4# spinach, 1 bunch parsley, 10 Goldrich Apricots from Tonnemakers Family Orchards, 2 bunch bok choy, 1 bunch turnips, 1 bunch Willie's Wallas.
*Note the apricots came in larger than we anticipated, so the smalls are receiving 4 instead of 5 apricots with a total weight average of .85lbs
Posted by CSA at 09:58 AM | Comments (0) | TrackBack
July 18, 2006
Blueberry Blues
Its been a tough year for blueberries here at the farm. First, Shock virus attacked many of our bushes, causing the green berries to drop from the infected bushes. Now a combination of very dry weather, followed by the last few days of clouds have impacted the crop further. We were able to only harvest a small number of half pints today. So we have had to make some changes to the Custom CSAs and the Large traditional shares.
Every custom CSA customer who ordered blueberries will get at least one half pint. The units used for additional blueberries will be refunded to your account and we will try to get you your berries over the next two weeks at no charge.
All large traditionals will receive a free half pint of raspberries. We have also added a 1/2# of spinach and you will get a little something extra in next week's box as well.
We apologize for the inconvenience and hope that you are satisfied with our solutions to our "blueberry blues".
Posted by Christine at 02:55 PM | Comments (0) | TrackBack
July 17, 2006
Pasta Primavera
This dish literally translates to Spring Pasta, but many people think of Pasta Primavera as a vegetable-rich pasta dish. That's the definition I like. It can be very flexible, but following is a basic recipe. This recipe comes from Italian Classics, by the editors of Cook's Illustrated
6 oz. green beans, cut into 3/4 inch pieces
12 medium asparagus spears, halved lengthwise, cut into 3/4 inch pieces
1 med. zucchini, cut into medium dice
1 cup peas
6 Tbsp butter
8 oz. mushrooms sliced thin
4 large plum tomatoes, peeled, chopped medium
1/4 tsp red pepper flakes
1/2 c. heavy cream
1# fettucine noodles
2 med. cloves garlic
1/4 c. fresh shredded basil leaves
fresh grated Parmesan cheese
1. In a large stock pot, boil 6 quarts water for pasta. In a large saucepan, boil 3 quarts water and 1 Tbsp salt for vegetables. Fill large bowl with ice water for "shocking" or cooling blanched veggies to stop cooking. First add green beans to boiling water in saucepan. Cook 1.5 minutes, then add asparagus, cook 30 seconds, then add zucchini, cook 30 seconds, add peas, cook 30 seconds. Drain all veggies, and immediately plunge them into ice water bath to stop cooking. Let sit until chilled, about 3 minutes, then drain and set aside.
2. Heat 3 Tbsp. butter over med-high heat until foamy in the pan used for veg. Add mushrooms and saute until browned, 8-10 minutes. Add tomatoes and hot pepper flakes, reduce heat and simmer until tomatoes break down, about 7 minutes. Add cream and simmer until slightly thickened, about 4 minutes. Cover to keep warm and set aside.
3. Add pasta and salt to 6 quarts boiling water and cook until pasta is al dente. While pasta is cooking, heat remaining 3 Tbsp butter in large skillet over med. heat until foamy. Add garlic and saute until fragrant and slightly colored, about 1 minute. Add blanched veggies and cook until heated, about 2 minutes. Salt to taste, set aside. Bring mushroom-tomato sauce back to a simmer over medium heat.
4.Drain pasta and add it back to big stock pot. Toss mushroom sauce and pasta to coat. Add veggies and basil and a squeeze of lemon juice. Serve immediately with freshly grated Parmesan.
Posted by CSA at 11:34 AM | Comments (0) | TrackBack
July 14, 2006
Peas and beans
Did you have fun with your shelling peas? We would love to hear about it. We always love to hear any kind of customer feedback. To be honest, I've never loved any peas, but these are so fresh and sweet that I've come around and used them in everything! I put them in scrambled eggs, and stir-fry, and salad. Here is an easy recipe for a pasta primavera. This week, everyone will receive Haricot Verts, or French Green Beans. They are delicious and nutritious, and can be prepared in a variety of ways. A very simple and classic preparation calls for simply simmering green beans with garlic, tomatoe, and the herb of your choice in a pan until tender. I like to quickly blanche green beans and toss them with garlic and butter. Whatever method you choose, always cook green beans uncovered, this retains their beautiful green color.
In your boxes this week, you will receive....
SMALL:1/2# salad mix, 1/2# arugula, 3/4# Haricot Verts, 1 bunch carrots, 1 (1/2 pint) raspberries, 1# shelling peas
MED: 3/4# salad mix, 1/2# arugula, 1# Haricot Verts, 2 bunch carrots, 1 (1/2 pint) raspberries, 1.25# shelling peas, 1 bunch onions, 1 bunch rapini
LARGE: 1# salad mix, 1/2# arugula, 1# Haricot Verts, 2 bunch carrots, 2 (1/2 pint) raspberries, 1.5# shelling peas, 1 bunch onions, 1 bunch rapini, 1 (1/2 pint blueberries), 1 bunch radishes
Posted by CSA at 01:25 PM | Comments (0) | TrackBack
July 09, 2006
Cherry-Lavender ice cream
1/3 C. water
1/2 C. +2 Tbsp honey or sugar
1# Cherries, pitted and cut in half or quarters.
1 C. whole milk
2 extra-large egg yolks
1 C. cold heavy cream
1/4 C. organic, culinary Lavender buds
1.5 tsp. vanilla extract
This ice cream is very rich and decadent, made especially so by the custard base. It's well worth the extra effort! The only special tool you should have is an instant-read thermometer.
1.Combine water and 1/4 C. of the sugar in a small heavy saucepan. Bring to simmer, stirring to disolve sugar. Add cherries, stir and bring to a boil. Lower heat and simmer to soften cherries for about 5 minutes. Remove from heat. Drain cherries well. Reserve juice for topping ice cream.
2.In a larger pan, combine 2 Tbsp sugar and milk. Stir and bring to a slow simmer. Remove from heat, stir in drained cherries, vanilla, and lavender, cover to keep warm, and set aside for 20 minutes.
3.Beat egg yolks and remaining 1/4 C. sugar until mixture is thick and pale yellow and falls in ribbons from the whisk.
4.Place heavy cream in a large bowl, and nest in a larger bowl of ice.
5.Once milk and fruit have steeped for 20 minutes, return milk to scalding, stirring as it heats. Slowly drizzle about 1/2 cup of hot milk into eggs, while whisking eggs. This is called tempering.
6.Milk must not boil! Scrape tempered eggs into milk while whisking. Cook over moderate heat, gently whisking, nonstop. Remove when the mixture reaches 180 degrees, the custard stage.
7.Pour the hot custard into the cold cream. Stir to cool. Once ice bath melts, place custard in refrigerator to cool the rest of the way.
8.Once custard is cold, process in your ice cream maker according to instructions.
This recipe was modified from one in the China Moon Cookbook.
Posted by CSA at 07:01 PM | Comments (0) | TrackBack
A bowl of cherries
This week, you'll find cherries in your box! I know, they probably won't last long enough, but if you love cherries and ice cream, take the time with someone you love, and make this cherry-lavender ice cream. We got your cherries from our friends at Tonnemaker Orchards. These are certified organic Chelan cherries. Enjoy!
The farm is in high gear with very long days of harvesting and seeding and market preparations. Have you ever wondered how soon after harvest you get your produce? The answer is, very soon! Hours! Some of your veggies were growing in the field 3 hours before we delivered it to you! Other than growing it yourself, you really don't find that quality of freshness anywhere else!
This week, you will receive English peas. These are also known as Shelling Peas, which as the name implies, means the shell is inedible, and should be removed. The sweet pea inside is well worth the effort. It's very sweet and versatile in pastas, soups or simply plain.
This week's fresh produce will include..
Small:1/2# Salad, 1/4# spinach, 1# cherries, 1 bunch carrots, 1/2pint raspberries, 1.5# shelling peas,1 bunch onions.
Med: 3/4# Salad, 1/4# spinach, 2# shelling peas, 1.5# cherries, 1 bunch carrots, 1 pint raspberries, 1 bunch onions, 1 head lettuce, 1 bunch parsley.
Large:1# Salad, 1/2# spinach, 1# cherries, 3 bunch carrots, 2 (1/2 pint) raspberries, 1 bunch onions, 1 head lettuce, 1 bunch parsley, 2.5# shelling peas, 1 bunch rapini.
Posted by CSA at 06:28 PM | Comments (0) | TrackBack
July 03, 2006
Bread Salad
This is a rustic salad, one of the oldest around, and may also be called panzanella. It's basically a great way to use old bread and veggies which may or may not be at their prime. Classically, the ingredients might include grilled bread, tomatoes, peppers, onions, cheese, basil. When I make it, which is very often in the summer, it includes everything I find in the fridge which might be nice with bread. A recent batch for a potluck contained grilled bread, grilled sweet onions, grilled bok choy, grilled carrots, cubed manchego cheese, summer sausage from Skagit River Ranch, fresh basil, fresh radishes, some braising mix,and a balsamic vinaigrette.
The biggest key to success is grilling or baking your bread well so that it can absorb dressing and not get mushy.
First, remove most of the crust with a bread knife, then cut the loaf into several large chunks.
Toss in olive oil and the spices of your choice.
Grill or bake on low heat so the bread dries out well and gets good and crusty with some caramelization.
Any veggies requiring cooking can just be tossed with the same oil and spice, and grilled or baked at the same time.Once everything is cooked and cooled, chop into bite-sized pieces and mix together.
Add optional meat or cheese and salad greens last, once everything is completely cooled.If you won't be eating this immediately, bring your dressing on the side and apply just before serving.
Posted by CSA at 06:49 AM | Comments (0) | TrackBack
July 02, 2006
Independence, local abundance.
Summer days, fun in the sun, berries! Yes, the first raspberries are harvested and going in your box! Nothing beats fresh berries on everything! Strawberries, raspberries, blueberries soon. So sweet and delightful, like the long summer evening twilight. Sugar snap peas are also sweet and delightful, and here's a simple pea recipe. It's so nice to see a beautiful variety of produce coming from the fields. The following Quinoa saladis a great way to use any veggies you have on hand.
Such local abundance is good for so many people in so many ways. Delicious food grown close to home is very patriotic. Healthy local farms=homeland security! Growing our food locally means strong local economies, and less dependence on food from far-away lands. But you already knew that, that's why you support this wonderful CSA program! If you're going to a Bar-B-Que soon, and you need a big dish to share, try this bread salad. You can use whatever veggies you have a lot of, and it holds fairly well without refrigeration. You can brag to your friends, all of these veggies were grown within 50 miles of home!
This week, Willie Green's Summer bounty brings you......
Small:1/2# salad mix,1/2pint raspberries, 1 bunch carrots, 1 head lettuce, 1/2# spinach, 1#peas, 1 bunch radish
Medium:3/4# salad mix,1 pint raspberries, 1 bunch carrots, 1 head lettuce, 1/2# spinach, 1.75# peas, 1 bunch baby bok choy, 1 bunch radishes.
Large:1# salad mix,1 pint raspberries, 2 bunch carrots, 1 head lettuce, 1/2# spinach, 2# peas, 2 bunch baby bok choy, 1 bunch radish, 1 bunch turnip, 1 pint strawberries.
Posted by CSA at 08:15 PM | Comments (0) | TrackBack
Quinoa salad with many veggies
Give quinoa a try. It's one of the easiest whole grains to prepare, and it's very versatile. It's related to spinach and it has high concentrations of essential amino acids. This is a super easy, filling salad which you can modify any way. Use whatever vegetables you have on hand. Just roast them whole, or give them a rough chop and saute them.
2cups of dry quinoa will feed about 4 people when cooked.
To prpeare quinoa, rinse with cold water, then boil just like pasta for about 12 minutes. Drain well and spread out on a plate to dry and fluff a bit.
A recent veggie medley included onions, bok choy, spinach, snap peas, carrots, and red pepper.
Saute' all veggies over med-hi heat in a sesame oil blend. Add spices of your choice, five spice makes a nice aromatic. Serve veggies on top of quinoa and drizzle with soy sauce. Leftovers are great eaten as a cold salad the next day.
Posted by CSA at 07:25 PM | Comments (0) | TrackBack