Winter CSA week 6

Winter 2016 – Week 6

What’s in the Box:

*Bunch beets
*Red Chard
*Spring Raab
*Purple Kale
*Red Russian Kale
*Leeks
*Rutabaga
*Potatoes-Baking &
fingerling
*Parsley
*Thyme
*Dry Beans
Honey (from Woogie Bee hives here at our farm)
Parsnips (WA)
Red Onions (WA)
Pink Lady Apples (WA)
Shallots (WA)

 

Dear members and friends,

This is the final delivery for the 2016 Winter/Spring CSA.  Thank you so much for being a part of our farm!

This is a difficult note to write.  We have debated much, but we have elected to take a break from the farm and CSA for the 2016 season.  Mike has an opportunity to work with Cascadian Farm in Rockport, Washington, running their farm and learning more about blueberry culture, and without his multi-skilled brilliance, we aren’t much of a farm.  We love and appreciate you, and will miss hearing from you and sharing the harvest.  This is an incredibly difficult decision for me, and I really don’t have the words to describe how torn I feel about this.

We will keep the website live, and will keep you informed about any on-farm happenings over the season if they occur.  Much love and thanks to all of you for your love, support, communication, and, well, … for everything.  We have been farming for a very long time, and we wouldn’t have made it without you.

As for today’s boxes, with the lengthening days and the bits of warm weather, we have multiple vegetables to harvest on the farm again this week.  I’ve marked all items from our farm with an asterisk (*).  The other produce is certified organic and grown as indicated in the list on the left.  All the produce in today’s delivery is Washington grown.

The raab is a new item, and can be treated just like broccoli. Stems and leaves are also edible and quite tender.
Along with the produce, we have included honey from our Woogie Bee hives here at the fields, as well as a pound of our own dry beans.

As always, if you have any questions about time or location of your delivery, please log into your account at our website or contact us at the farm.

Yours,
Heidi

For those of you who panic at the sight of kale, I have included a kale recipe as well as a link for multiple kale salads. http://cookieandkate.com/2014/12-favorite-kale-salads/

 

 

Vegetable Kale Soup
Adapted from http://allrecipes.com/recipe/132785/vegetarian-kale-soup/print/?recipeType=Recipe&servings=8

2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
8 cups water
6 cubes low sodium vegetable bouillon (I like Rapunzel no salt added)
1 (15 ounce) can diced tomatoes
4 medium baking potatoes, peeled and cubed
30 ounces cannellini beans (drained if desired)
1 tablespoon dried basil
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme
salt and pepper to taste

Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Swiss Chard with Lentils and Feta
Adapted from: http://www.chowhound.com/recipes/swiss-chard-with-lentils-and-feta-cheese-30566

2 tablespoons olive oil
1/2 cup small-dice yellow onion (from about 1/2 medium onion)
2 medium garlic cloves, finely chopped
1 cup brown or green lentils
2 cups water
12 ounces Swiss chard (about 1 bunch)
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
4 teaspoons red wine vinegar
1/2 cup crumbled feta cheese (about 2 1/2 ounces)

Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.

Add the lentils, stir to combine, and add the water. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.

Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside.

Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat until shimmering. Add the reserved chard stems, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.

Add the chopped chard leaves, measured salt, and measured pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes.
Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.

2016_winter_week5

Winter 2016 – Week 5

What’s in the Box:

*Rutabaga
*Red & Yellow beets
*Red Chard
*Carrots-Purple
*Curly Kale
*Red Russian Kale
*Leeks
*Baking potatoes
*Parsley
Purple Sprouting broccoli (OR)
Red Onions (WA)
Fuji Apples (WA)
Bulb Fennel (OR)
Cauliflower (OR)
D’Anjou Pears (WA)
Crimini Mushrooms (OR)

Blue Heron Bakery Coconut Almond Granola (Olympia, WA)
*grown on our farm

Dear Members,
Western Washington always cooks up a crazy Spring for us, but this one is really a doozy!  The intense bursts of wind and rain are keeping things on the move, and what isn’t tied down has probably rolled away at this point.  I’m thankful to be looking out at a bit of sunshine, but I only expect it to last for a few more minutes, until the next rain showers roll in.  Yup, it’s Spring all right.  A bit of a soggy mess right now, but it will dry out eventually.

I’ve marked all items from our farm with an asterisk (*).  The other produce is certified organic and grown as indicated in the list on the left.  All the produce in today’s delivery is Northwest grown!
Along with the produce, we have included my favorite coconut almond granola from Blue Heron Bakery. http://www.blueheronbakery.com/
The granola bags aren’t labeled, so here’s the list of ingredients:
Organic rolled oats, organic rye flakes, organic sunflower seeds, organic coconut, almonds, high oleic safflower oil, local honey.

As always, if you have any questions about time or location of your delivery, please log into your account at our website or contact us at the farm.

Yours,
Heidi

Roasted Cauliflower with Onions and Fennel
Adapted from Bon Appétit, Recipe by Myra Goodman
Recipe adapted from http://www.bonappetit.com/recipe/roasted-cauliflower-with-onions-and-fennel

Medium head of cauliflower, cored, cut into 1-inch florets
4-6 tablespoons olive oil, divided
1 medium onion, halved lengthwise, cut into thin wedges with some core still attached, peeled
Fresh fennel bulb, halved lengthwise, cut lengthwise into 1/2-inch-wide wedges
8 small garlic cloves, unpeeled
15 fresh marjoram or thyme sprigs

Position rack in center of oven; preheat to 425°F. Toss cauliflower and 2 tablespoons oil in large bowl. Heat heavy large skillet over medium-high heat. Add cauliflower and sauté until beginning to brown, about 5 minutes. Transfer cauliflower to rimmed baking sheet.

Add 2 tablespoons oil to same skillet. Add onion wedges. Cook until browned on 1 side, about 3 minutes. Using spatula, carefully transfer onions to baking sheet with cauliflower. Add oil if needed to same skillet. Add fennel; sauté until fennel softens slightly and starts to brown, about 5 minutes. Transfer to same baking sheet. Scatter garlic and marjoram or thyme over vegetables. Sprinkle with salt and pepper. Roast until vegetables are caramelized, about 25 minutes. Serve hot or at room temperature.

Mashed Potatoes with Rutabaga, or Neeps & Tatties
Recipe from:http://www.thekitchn.com/tip-add-rutabaga-to-mashed-pot-99644
1 large rutabaga, peeled and cubed
2 russet potatoes, peeled and cubed
2 to 3 tbsp. butter
Salt & pepper to taste
Cream or milk (optional)

Rutabagas take longer to cook, so put them in a pot with some boiling water or broth and simmer for 15 minutes. Then add the potatoes, and simmer for 20 minutes. Both vegetables should be fork-tender. Drain, and add salt & pepper to taste, then the butter, and mash. You can add a little milk or cream too, if you like.

Kale, Mushroom and Red Onion Pizza
http://cooknourishbliss.com/2012/08/31/kale-mushroom-and-red-onion-pizza/

1 ball pizza dough
4 ounces mushrooms, sliced
½ large red onion, sliced
1 ½ tablespoons olive oil, divided
1 cup kale, torn into 1 inch pieces
1 tablespoon balsamic vinegar
4 to 6 ounces mozzarella cheese, sliced
¾ teaspoon fresh chopped rosemary (or about ¼ teaspoon dried rosemary)

Preheat the oven to 400 degrees. On a large baking sheet, place the mushrooms and red onion. Drizzle with ½ tablespoon olive oil then toss gently to coat. Bake for 20 minutes until the vegetables are tender. Stir once at 10 minutes so that the vegetables cook evenly. Remove from the oven and let cool while you prepare the rest of the pizza.

Increase the oven temperature to 500 degrees. Place a pizza stone on a lower rack in the oven and allow the stone to heat for at least 30 minutes.

Place the pizza dough on a lightly floured surface and allow the dough to relax for about 10 minutes (but no longer than 30). Roll out and shape the dough and then transfer to a piece of parchment the size of your pizza stone that has been lightly dusted with cornmeal.

In a small bowl, combine the kale and balsamic vinegar. Toss to combine.

Brush the pizza dough with the remaining 1 tablespoon of olive oil. Top the pizza with the mozzarella cheese, roasted mushrooms and red onion, the kale mixture and finally the rosemary.

Place the parchment with your dough directly onto the pizza stone. Bake until the crust is golden, about 10 to 12 minutes.

Winter 2016 CSA - week 4

Winter 2016 – Week 4

What’s in the box?

*Fingerling potatoes, *Orange Carrots, *Purple Carrots, *Swiss Chard, *Red Russian Kale, *Leeks, *Savoy Cabbage, *Baking Potatoes, Yellow Onions, Sunchokes, Parsnips, Cameo Apples, D’Anjou Pears, Baby Boc Choy, Black Sheep Creamery Cheese
*grown on our farm

 

PLEASE TAKE ONE PACKAGE OF CHEESE.
Cheese is packed separately from your veggies to keep it cold.

We are delighted to have a variety of vegetables from our farm once again this week, plus a smattering of other Northwest goodies.  One of the more unusual selections today is the bag of Jerusalem Artichokes, also known as sunchokes.  Sunchokes, or Helianthus tuberosus, are related to sunflowers, and sport a mildly artichoke-like flavor that helps give them their name.  They are known both to be delicious raw AND to cause stomach rumbling/gas when consumed raw, so I leave it to you to determine how you will eat them.  I have included a recipe for cooked sunchokes below.

I’ve marked all items from our farm with an asterisk (*).  The other produce is certified organic and grown as indicated in the list on the left.  We do have one California item this delivery, to my dismay.  I try to keep the boxes as local as possible, but we just don’t have the temperatures to launch the  next season of veggies the way we’d like to, and it’s a fine dance between giving you a variety of greens and roots, and keeping it close to home.  Thanks for your understanding, and if you’re okay with more beets, rutabaga & potatoes, don’t hesitate to let us know!

As always, if you have any questions about time or location of your delivery, please log into your account at our website or contact us at the farm.

Yours,
Heidi

 

 

Sunchoke and Potato Gratin
Adapted from First Look, Then Cook: http://firstlookthencook.com/2010/02/07/sunchoke-and-potato-gratin/

2 shallots, sliced thin
2 garlic cloves, minced
1 tsp olive oil, plus more to grease pan
1 Tbsp butter
10 sunchokes (about golf-ball sized), peeled, sliced thin
2 medium russet potatoes, peeled and sliced thin
1/4 cup milk
1 cup Black Sheep Creamery cheese
Pinch of nutmeg
Salt and pepper

Preheat the oven to 400 degrees.

Add 1 tsp olive oil and 1 Tbsp butter to skillet.  Add shallot and sauté over medium heat, careful not to brown heavily.  When shallot is translucent, add garlic cloves; cook until just fragrant.  Remove from heat.

Grease a 9×9 ceramic dish lightly with olive oil. Layer the potatoes evenly in the dish covering the entire bottom.  Sprinkle with nutmeg, salt and pepper.  Layer the sunchokes evenly covering the potatoes.  Sprinkle the shallot/garlic mixture on top of the sunchokes – and sprinkle again with salt and pepper.  Pour milk all over the vegetables.  Sprinkle with the cheese.

Cover the dish with tin foil and bake for about 45 minutes.  Take the cover off and bake for an additional 15 minutes.  Make sure the sunchokes are soft – if not cook a little longer.

Ginger/Garlic Savoy Cabbage
from: http://www.food.com/recipe/ginger-garlic-savoy-cabbage-15832

1 head savoy cabbage (about 1 1/2 lbs), cored, shredded across in approx 3/4-inch slices
2 Tablespoons olive oil
1 Tablespoon minced garlic
Salt & pepper
1 1/4 Tablespoons ginger, minced
Juice of 1 lime
Heat wok or large skillet medium high heat, wait until oil is hot.  Add cabbage and stir fry until cabbage just starts to wilt (do nor overcook).  Add garlic, salt and pepper cook 1 minute.  Add ginger cook 1 minute.  Drizzle with lime juice and serve.

http://allrecipes.com/recipe/220583/glazed-carrots-and-parsnips-with-chives/print/?recipeType=Recipe&servings=8

Simple Parsnip Pancakes
Adapted from recipe by Catherine Boynton: http://allrecipes.com/recipe/239758/simple-parsnip-pancakes/?internalSource=recipe%20hub&referringId=2449&referringContentType=recipe%20hub

1 cup grated scrubbed parsnips
2 eggs
1/4 cup finely chopped onion
1 Tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon dried rosemary
Ground black pepper to taste (optional)
2 teaspoons sunflower oil, or more as needed
Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.

Winter 2016 - Week 3

Winter 2016 – Week 3

What’s in the Box:

*Austrian Crescent potatoes
*Carrots-purple
*Red Russian Kale
*Leeks
*Red Cabbage
*Beets
*Parsley
*Dry Beans
Yellow & Red Cipollini Onions (WA)
Ruby Crescent Potatoes (OR)
Enterprise Apples (WA)
Red D’Anjou Pears (WA)
Shiitake Mushrooms (OR)

*grown on our farm

Dear Members,

I know that you all must get tired of me talking about the weather, but let me just say this: WOOOOOOOWWWWW!!

Natty insisted on going out in shorts and a t-shirt yesterday, and then going to the river, which lasted until her feet got cold (about 5 minutes).  Even still, we’re grateful for the Vitamin D. I hope you’re getting a little sunshine on this lovely day.

We have included my favorite dry beans today-a cranberry type bean that is the creamiest most delicious bean ever.  I have included a simple recipe below, but feel free to substitute them in any recipe that calls for dried beans.  My only advice is not to overcook them if you prefer a firm bean-they will become soft and break down if overcooked.
I’ve marked all items from our farm with an asterisk (*).  The other produce is certified organic, Washington or Oregon grown as indicated in the list on the left.

As always, if you have any questions about time or location of your delivery, please log into your account at our website or contact us at the farm.

Yours,
Heidi

Pack and Go Lunch: Tangled Red Cabbage Salad
Adapted from:  http://www.theclevercarrot.com/2016/01/pack-and-go-lunch-tangled-red-cabbage-salad/
Author: Emilie Raffa (recipe adapted from Heike on Instagram)

For the Dressing
1 tbsp all-natural creamy peanut butter
1 tbsp rice wine vinegar or white vinegar
1 tsp soy sauce
the juice of ½ lime
1 tsp honey, plus more to taste
2 tbsp coconut milk
1 tbsp hot water
dash of hot sauce

For the Salad
1 small red cabbage, sliced paper thin
2 cups shredded kale
2 scallions, white & light green part only, thinly sliced
1-2 clementines, peeled and sliced into wheels
¼ cups pomegranate seeds
1 serving cooked black rice soba noodles (optional)
1 tsp white sesame seeds (optional)

Add all of the dressing ingredients to a small bowl. Whisk until well blended.

To prepare the salad, add the cabbage, kale and scallions to a large bowl. Pour a little bit of the dressing over the top and toss well. Marinate for 20 minutes.

Meanwhile, if using soba noodles, cook them according to the package directions. When finished, rinse under cold water. Drain well and add to the salad.

To finish, add the clementine wheels, pomegranate seeds and sesame seeds (if using). Add additional dressing and toss well to combine. Taste, and add more lime juice as needed.

Serve at room temperature.
Shiitake Angel Hair Pasta
Adapted from: http://allrecipes.com/recipe/11706/shiitake-angel-hair-pasta/print/?recipeType=Recipe&servings=4 Recipe By:Ann

6 ounces angel hair pasta
6 ounces fresh sliced shiitake mushrooms
2 cloves garlic, minced
1 small onion, chopped
1/4 cup white wine
1 teaspoon olive oil
1 Tablespoon butter
1/4 cup chicken or vegetable broth, preferably low sodium
1/2 cup heavy whipping cream
salt to taste
ground black pepper to taste
2 Tablespoons grated Parmesan cheese
2 Tablespoons chopped fresh parsley

Sauté onion in olive oil and butter over medium heat until soft and translucent.  Add garlic and sauté until just fragrant, then add mushrooms and brown lightly. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.

Meanwhile cook pasta in a large pot of boiling salted water until al dente.  Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

Simple Beans
To be used as a side with cotija cheese, or served with chips, on tortillas with cheese and toppings, or as desired. If cooking for soup, just cut the cumin and cilantro.

1 1/2 cups dry beans
1 tsp cumin
1/2 tsp coriander
1/2 tsp garlic powder (fresh, high quality — otherwise use more)
1 heaping tsp dried cilantro leaves
1/2 tsp salt

Sort dry beans. Rinse thoroughly and pour into a medium pot. Add water to at least two inches above the level of the beans. Soak overnight OR bring to a boil for approximately 5 minutes, then remove from heat. Let stand one hour.
Once beans have been soaked, or boiled and soaked, pour out water and refill with new, again two inches over the level of the beans. Bring to a boil and add seasonings, but not salt. Simmer until liquid is reduced and beans are soft and creamy, one hour or longer. Add salt and additional seasonings as desired.

 

Winter 2016 CSA - Week 2

Winter 2016 – Week 2

What’s in the Box:

*Swiss Chard, *Kale-Purple, *Carrots , *Rutabaga, *Baking potatoes,
*Leeks, *Garlic, *Thyme, Yellow Onions (WA O), Parsnips (OR O),
Shallots (WA O), Fuji Apples (WA O), D’Anjou Pears (WA O),
Black Sheep Creamery Cheese (Adna, WA)
*grown on our farm

PLEASE TAKE ONE PACKAGE OF CHEESE.
Cheese is packed separately from your veggies to keep it cold.

Greetings from the Boistfort Valley!  The sunny weather has made me grateful and itchy to get outside and work, but the temperature fluctuations remind me of our reality.  Still, it’s nice to go out and trim back the perennials that escaped our attention during the busy seasons, soaking up a little sunshine as a side bonus.

I’ve marked all items from our farm with an asterisk (*).  The other produce is certified organic, Washington or Oregon grown.

Our cheese selection is from Black Sheep Creamery, located about 10 miles from us in Adna, Washington. Brad and Meg Gregory have owned the farm since 1992, and began making cheese over 10 years ago.  They just opened a retail store in downtown Chehalis, so if you’re in the area, stop in to say hello and to try a variety of their products.

“Bastille” cheese is aged two months and tastes young and creamy.  It is a washed curd, Sheep Cow Blend which is quite delicious.  Read more about Black Sheep Creamery, and see the sheep (and lambs!) at their website: http://blacksheepcreamery.com/

As always, if you have any questions about time or location of your delivery, please log into your account at our website or contact us at the farm.

Yours,
Heidi

 

 

 

Roasted Parsnips Recipe

Adapted from: http://www.simplyrecipes.com/recipes/roasted_parsnips/

1 1/2 pounds of parsnips, scrubbed, quartered lengthwise, cut into sticks (think French fry size)

1 generous Tablespoon extra virgin olive oil

Salt and freshly ground pepper

1/3 cup of low sodium vegetable broth
3 Tablespoons butter, softened

4 teaspoons drained, bottled horseradish (how to make homemade horseradish)

2 teaspoons finely chopped parsley or thyme (stems removed)

1 garlic clove, minced.

Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with olive oil, salt and pepper.  Add the broth, cover and roast, stirring once or twice, until the parsnips are just tender and the stock has evaporated or been absorbed, 20-30 minutes. Remove cover and allow liquid to evaporate and parsnips to brown slightly in places.  Depending on your oven, you may have to broil them briefly to avoid overcooking.

Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

Leek and Root Vegetable Gratin
Adapted from http://www.recipe.com/leek-and-root-vegetable-gratin/

8 ounces Gruyere or Muenster cheese, shredded (2 cups)

1 Tablespoon finely chopped thyme and/or parsley

1 Tablespoon extra-virgin olive oil

2 large rutabaga (about 1 lb.), peeled and thinly sliced

1 pound baking potatoes, scrubbed and thinly sliced

2-3 leeks (2 cups), cleaned and thinly sliced

1 pound large parsnips, peeled and thinly sliced (you received 1 1/2 lbs)

1 1/2 pounds sweet potatoes, peeled and thinly sliced

Assorted fresh herbs for garnish (optional)
Preheat the oven to 350 degrees F. In small bowl toss together cheese and chopped herbs; set aside. Coat a 3 qt. rectangular baking dish with olive oil. Layer half the turnip slices on the bottom of the dish, sprinkling salt, pepper, and 3 to 4 tablespoons the cheese mixture.  Follow with half the potato slices, half the leek slices, half the parsnip slices, and half the sweet potato slices, seasoning and adding cheese to each layer. Repeat, ending with sweet potato slices. Reserve remaining cheese mixture.

Cover with foil. Bake for 40 to 50 minutes. Remove foil. Sprinkle remaining cheese mixture over top. Increase oven temperature to 400 degrees F. Continue baking, uncovered, 15 minutes or until cheese is melted and starting to brown.

Remove from oven. Let stand 10 minutes before serving.


Pears with Bastille, Leeks and Fresh Thyme

Don’t layer your pears too much-you want them to get a little crispy around the edges.  If you don’t have the time to put this into the oven, just slice up the cheese and the pears and eat them together.

1 small leek, cleaned, stem sliced into thin coins

1 Tablespoon butter

1 medium D’Anjou pear

6-8 thin slices Black Sheep Creamery Bastille Cheese

A handful of sprigs of thyme

Preheat the oven to 350 degrees. Sauté the leek gently in butter, until soft and slightly browned in places, about 5 minutes. Slice the pear into thin slices (about 8 slices, keeping the odd bits to eat as you go).  Grease a glass baking dish with a bit of butter, and lay the pear slices in a single layer.  Top each pear with 1 slice of cheese and lay thyme across crosswise.  Bake, uncovered at 350 for 25 minutes, or until cheese is bubbly and pears are soft and a little crispy at the edges.  You may finish these with a quick broil to brown a bit.  (Note: thyme stems aren’t to be eaten)

Winter 2016 CSA - week 1

Winter 2016 – Week 1

What’s in the Box:

*Savoy Cabbage, *Kale-Curly , *Parsley-Curly , *Carnival squash,
*Baking potatoes, *Austrian Crescent potatoes, *Golden Beets,
*Leeks, *Carrots-Purple & Orange, Braeburn Apples, D’Anjou Pears
Santa Lucia Coffee

*grown on our farm

Happy New Year!  We have a variety of lovely produce for the deliveries this week.  All items with an asterisk (*) are from our farm.  The other produce is certified organic, Washington grown (this is, the apples and pears).

As a reminder, if you have any questions about time or location of your delivery, please log into your account at our website orcontact us at the farm.

The cold temperatures and the snow have kept us out of the field for the last little bit, but they didn’t do much damage to the Winter veggies.  The snow especially delighted Natty, who was out there throwing snowballs morning and night, much to the displeasure of our Labrador, Dinah.  Snowballs, unlike tennis balls, explode on impact, and Dinah learned this the first time she caught one in her mouth.  She spent the rest of the day lurking on the porch, staring out the window, presumably waiting for the snow to melt.
Well, melt it did, but it’s been quite icy in the mornings, and we step carefully around the farm to keep from slipping and sliding, especially with loads of produce.  We are looking forward to the warmer rainy weather we were promised by the folks who study these things. Please be careful out there when picking up your boxes!

We have a special treat in the boxes today: a locally roasted coffee provided by our favorite roasters and friends at Santa Lucia Coffee Roasters, Justin and Lucy Page.  Here’s a little something that Justin sent me about the coffee included with your produce:

The San Rafael Urias farm rests on the side of a small mountain in the valley of San Miguel Duenas, Antigua. It is shadowed by the Agua (Water) and Fuego (Fire) volcanoes. Founded by Rafael Valdes Quiroa in the late 1880s, it is now owned and managed by the third generation of the family, headed by Don Isidro Valdes.  Workers on the farm are allowed to grow their own crops in these areas. There is also some land reserved as forest, providing a sanctuary for migrant birds.

San Rafael is also benefited by small natural springs, which give clean drinking water and irrigation for the seedlings in the nursery. They have now piped this spring over 1.5km to their mill and use it for the washing and pulping of the cherries (the raw coffee beans). The farm is also next to the Guacalote River, which is used to provide hydraulic energy to the coffee mill.

This is a genuine Antigua coffee as certified by the APCA, the genuine Antigua Coffee Growers Association. The APCA was created by local producers in 2000 to protect the ‘Antigua’ reputation. Unfortunately, many lesser quality Guatemalan coffees were sold under this prestigious name and it became damaging for the true local producers. The APCA have gone on to help other growers in the area with training and support to further their craft. Enjoy!
Yours,
Heidi

 

 

 

Cabbage Fried Rice
Adapted from: http://www.foodandwine.com/recipes/cabbage-fried-rice

2 Tablespoons vegetable oil

1 leek, halved or quartered lengthwise, cut into 1/4-inch slices

1 cup thinly sliced or julienned carrots

4 cups shredded Savoy cabbage

2 garlic cloves, minced

2 tablespoons minced peeled fresh ginger

1 1/2 cups long-grain white rice

4 large eggs, beaten

2 Tablespoons soy sauce

Juice of 1 lime
2 scallions, thinly sliced
Cook rice in a pot of boiling salted water until al dente.  Drain immediately.
In a nonstick wok or large skillet, heat the oil. Add the leek, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 7 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.

Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.

Warm Golden Beet Salad with Greens and Almonds
Adapted from: http://www.thekitchn.com/recipe-warm-golden-beet-salad-116139

1 ½ lbs golden beets (you received 2 lbs total in your share)
½ bunch of kale
Olive oil
Salt and freshly ground black pepper
4 cloves garlic, minced
4 ounces goat cheese, crumbled
2/3 cup toasted almond slivers
Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool.
Meanwhile, strip the kale leaves from the stems, and chop leaves into bite-size ribbons. Rinse thoroughly. Discard stems. In a large skillet, heat a drizzle of olive oil over medium heat; add garlic. Cook on low for about 2 minutes or until garlic is golden and fragrant. Add kale leaves and stir to coat. Cook on medium-low for about 10 minutes or until leaves are soft and tender. Add a bit of water if needed to keep the kale from drying out/scorching. Remove from heat.
When the beets are cool, remove skins (they should slip off easily). Chop beets into bite-sized pieces and toss with the cooked greens, goat cheese, and almonds. Season with salt and pepper to taste. Serve warm or cold.