Down on the Farm

Winter CSA newsletter week #7

by Dave Bentoski on 02/19/12

Whats in the box this week?- Slicing Tomatoes, Spinach, Carrots, 2 Heads lettuce, Hakurei Turnips.

Whats happening on the farm this week?-  2 of our 6 new high tunnels are now planted, lots of compost will be applied to the other 4 and they will also soon be planted. Weeding and planting of crops in existing high tunnels is now a near constant activity. Field and seedling prep for field planting is also in high gear now. Onions, Potatoes, and Spring Brassicas start going out end of February through Early March. We are also weeding, fertilizing, and re-mulching Blackberries and Blueberries in preparation for Spring.

Recipes

One of my favorite ways to eat the carrots these days is to slice them length-wise and roast in a small amount of butter and olive oil at 425F for about 15 minutes, or just until tender. It brings out the sweetness without over-cooking, and makes a beautiful side-dish or snack.

Spinach and Green Garlic Souffle

1. Preheat the oven to 375°F. Butter a 6-cup soufflé dish or gratin dish and dust it with a few tablespoons of the Parmesan cheese.

2. Put the garlic, cream, and thyme in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover, and let steep for 15 minutes.

3. Wash the spinach well, then wilt it in a skillet with the water clinging to the leaves. Tip it into a colander, press out the moisture, then finely chop.

4. Melt the 4 tablespoons butter in a saucepan, stir in the flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add 1 teaspoon salt, then stir in the goat cheese and remaining Parmesan. Turn off the heat and stir in the egg yolks, spinach, and the garlic-cream mixture. Season with pepper.

5. Whisk the egg whites with a pinch of salt until they form firm peaks that are just a bit on the soft side. Fold the whites and base together. Scrape the batter into the prepared dish and bake until golden brown and set, about 25 minutes for a gratin dish, 30 minutes if using a soufflé dish.

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Winter CSA newsletter week #6

by Dave Bentoski on 02/13/12

Whats in the box this week?- Slicing Tomatoes, Spinach, Carrots, French Radish, Bok Choy, Collards. 

Whats happening on the farm this week?-  Our 6 new high tunnels are now complete bringing our total to 15! This will greatly expand our season extension capabilities and crop offerings year round. It looks like the cold blast this weekend did little damage to crops inside but the outdoor crops (Kale, Collards, and brocolli shoots) are set back for a couple weeks. We should have pork and beef to pickup from the processor late this week, look for info on meat availability coming soon. Lots of seeding of transplants going on in greenhouse now, only a few weeks remain untill the first outdoor spring transplanting begins!!

Recipes

Bok Choy with Fried Shallots

• 1 cup vegetable oil
• 1/2 pound shallots (about 6), thinly sliced crosswise and separated into rings
• 1 1/4 teaspoons kosher salt
• 2 garlic cloves, minced
• 1 3/4 pounds baby bok choy, halved lengthwise if large (2 to 2 1/2 inches long), bottoms trimmed but left intact

Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, fry shallots in 3 batches, stirring, until golden brown, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Toss fried shallots with 1/4 teaspoon salt (shallots will crisp as they cool).

Pour off all but 3 tablespoons oil from wok, then add garlic, bok choy, and remaining teaspoon salt to wok and cook over moderate heat, covered, stirring occasionally, until crisp-tender, about 5 minutes. Serve topped with fried shallots.

Dirty Rice Collard Green Bundles

SAUCE

• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 tablespoons canola oil
• One 28-ounce can plain tomato sauce
• 1/4 cup light brown sugar
• 1/4 cup apple-cider vinegar
• Kosher salt and freshly ground black pepper
• 1 large bunch collard greens (about 18 leaves), stalks discarded

DIRTY-RICE FILLING

• 1 tablespoon canola oil
• 1/2 pound pork sweet Italian sausage, removed from casing
• 1 large onion, finely chopped
• 1 medium green bell pepper, seeded and finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/4 teaspoon cayenne pepper
• 2 cups cooked long-grain white rice
• 1/4 cup chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees F.

To start the sauce: Sauté the onion and garlic in the oil in a heavy-bottomed saucepan set over medium-high heat, until softened, about 3 minutes. Stir in the tomato sauce, brown sugar, apple-cider vinegar, salt, and pepper. Bring to a boil, then reduce the heat, and let simmer for 15 minutes, so all the flavors can build.

Set a large pot of water to boil. Lay each collard leaf out on your work surface, and remove the tough large stem and center vein. Don't cut the whole leaf in half; just cut the toughest part of the stem out in a V-shape. Once the water is boiling, slip the collard leaves in and cook until tender, about 15 minutes. Drain into a colander, and rinse with cold water to help stop the cooking.

While the sauce is simmering, begin the dirty rice filling: Heat the oil in a heavy-bottomed sauté pan set over medium-high heat. Brown the sausage, breaking it up with a wooden spoon. Once the sausage is browned, add the onion, green bell pepper, celery, and garlic, cooking until softened, about 5 minutes more. Stir in the chicken broth, cayenne, cooked rice, and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan. Taste, and season with salt and pepper.

Lay out each cooked collard leaf and put 1/4 cup of the dirty rice in the center. Fold both the sides into the center, and the top and bottom over the center. Roll up into a cylinder—tightly, like a cigar or a small burrito—and repeat with the remaining leaves. If there happen to be any remaining leaves, you can chop them up and add to the sauce.

Pour a 1/2-inch layer of the sauce into a 13- by-9-inch casserole dish. Arrange the collard rolls, seam sides down, on top of the sauce. Pour the remaining sauce over the stuff ed collards, and cover the pan with foil. Bake in the preheated oven for 40 minutes. Remove from the oven, and serve.

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Winter CSA newsletter week #5

by Dave Bentoski on 02/07/12

Whats in the box this week?- Slicing Tomatoes, Spinach, Carrots, Hakurei Turnips, Chard, Kale. 

Whats happening on the farm this week?-  Installed plastic on 2 more high tunnels bringing total newly completed tunnels to 4. Construction of last 2 high tunnels nearly complete. 4 pigs going to processor tomorrow, look for info on meat availability coming soon. Lots of seeding of transplants going on in greenhouse now, only a few weeks remain untill the first outdoor spring transplanting begins!!

Recipes

Sweet Potatoes, Apples, and Braising Greens

• 4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
• 5 tablespoons unsalted butter, plus 3 tablespoons melted
• 1 tablespoon fine sea salt
• 2 teaspoons freshly ground black pepper
• 3 medium baking apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters
• 6 cups loosely packed braising greens such as kale, chard, or collard greens, stems removed and torn into 2-inch strips
• 1/4 cup loosely packed fresh parsley leaves, coarsely chopped

Preheat oven to 400°F.

On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.

In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.

In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.

Carrot Soup with Spinach Chiffonade

• 4 cups (or more) canned low-salt chicken broth
• 1 pound carrots, peeled, sliced
• 1 8-ounce russet potato, peeled, cut into cubes
• 1 medium onion, chopped
• 1 teaspoon ground ginger
  

• 2 teaspoons fresh lemon juice
• 1 teaspoon minced peeled fresh ginger
• 2 cups packed thinly sliced spinach leaves
• 1/2 cup plain nonfat yogurt

Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes.

Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl.

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Winter CSA newsletter week #4

by Dave Bentoski on 01/31/12

Whats in the box this week?- Slicing Tomatoes, Spinach, Sweet Potatoes, Baby Bok Choy, Collards. 

Whats happening on the farm this week?-  Installed plastic on 2 high tunnels, began construction of last 2 high tunnels. Completed building fence around 3 acres of "new pasture" for Cattle. 2 cows going to processor tomorrow.

Recipes

Stir Fried Baby Bok Choy with Garlic

• 1/3 cup reduced-sodium chicken broth
• 1 tablespoon soy sauce
• 1 1/2 teaspoons cornstarch
• 3 tablespoons peanut or vegetable oil
• 1/4 cup thinly sliced garlic (about 8 cloves)
• 2 pounds baby bok choy, halved lengthwise
• 2 teaspoons Asian sesame oil

Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.

Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

Braised Baby Bok Choy

• 1 cup chicken broth
• 3 tablespoons unsalted butter
• 3/4 lb baby bok choy, trimmed
• 1/2 teaspoon Asian sesame oil

Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered.

Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.

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Winter CSA newsletter week #3

by Dave Bentoski on 01/24/12

Whats in the box this week?- 2 Heads Lettuce, Carrots, Kale, Radish, Cherry Tomatoes. 

Whats happening on the farm this week?-  4 of our 6 high tunnels are now complete just waiting for a calm morning to apply the plastic cover. Constructing fence around 3 acres of pasture for cattle. Seeded 100+ flats of Spring brassica in greenhouse to be transplanted to field in late February or early March, depending on weather.

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