Boeuf Bourguignon

Boeuf Bourguignon

Boeuf Bourguignon, or as I like to call it; Fancy French peasant food.  The cold days of the Pacific Northwest have arrived with the recent frosts, a time for good rib-sticking meals.  Stews were a great way for peasants to cook tough, unwanted cuts of meat in order to make them more palatable and frankly, they are freaking delicious.  Boeuf Bourguignon is one of my favorites, slow cooked in rich Burgundy wine while channeling your inner Julia Child.  You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”

Depending on the cut of meat you’re using, you may want to add some addition fat.  I tend to use a round roast or brisket.  Some recipes call for the addition of a little bacon (if you’d like).  For leaner cuts of meat, I will add a tablespoon or two of reserved bacon fat which I’ve included below versus adding chunks of bacon.  I also use cheap Burgundy wine for the cooking portion.  Save the expensive stuff for the drinking portion.

Boeuf Bourguignon
Servings Prep Time
4-6 people 30 minutes
Cook Time
90 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
90 minutes
Boeuf Bourguignon
Servings Prep Time
4-6 people 30 minutes
Cook Time
90 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
90 minutes
Servings: people
  1. Season your stew meat with 1 tbsp of salt and and 1 tsp of fresh ground pepper. Once seasoned, take a few paper towels and DRY the meat really well on all sides. This will help with the searing of the meat.
  2. In a large stock pot or dutch oven, heat to medium-high and add 1 tablespoon of bacon fat. Once the oil is hot, add your meat a little at a time in batches without overcrowding the pot. Sear on each side for about 4-5 minutes. Add your finished meat to a separate bowl and set aside as you sear each batch.
  3. Now add the shallots to the pot and 1/4 cup of olive oil. Lower the heat to medium high until the shallots are golden brown (about 10 minutes). Sprinkle flour over them. Continue to cook for about 4 to 5 minutes, stirring occasionally, then add you Burgundy wine.
  4. With a wooden spoon, scrape up all of the goodies stuck to the bottom of the pan. Bring your wine to a boil.
  5. Return your meat back to the pot. Add the garlic, bouquet garni and beef stock. You want the liquid to cover the meat by 1/3 so if it's not quite covering everything, go ahead a add a little more stock to the pot. Bring to a boil then reduce to a gentle simmer. Cook covered for 1 hour. Be sure to give it a good stir every 15 minutes so you don't scorch the sauce.
  6. After cooking for 1 hour, add your carrots and pearl onions. (I like to add them at this stage so the carrots and onion are not mushy. If you like your carrots soft, add them at the previous step) Continue to cook covered for anther 45 minutes. Your meat should be getting close to being fork tender at this stage.
  7. Next, remove your lid and check the consistency of your stew. Continue to cook for another 30 minutes uncovered - allowing the stew to thicken up. You want it to be a similar consistency to gravy and not too runny. Once your stew has thickened, remove the bouquet garni and discard. Add 1/4 cup of fresh chopped parsley. If needed, add salt to taste.
  8. Serve along side roasted potatoes, mashed potatoes or some mashed cauliflower.
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holiday box 2015

Holiday Box – November 2015

What’s in the Box:

Celery, Celeriac, Kabocha squash, Delicata squash
Potatoes-Baking, Austrian Crescent Potatoes
Rutabaga, Leeks, Carrots
Mixed beets-Red & Chioggia
Onions. Apples-Pink lady, Kale
Gold Chard, Parsley, Thyme

Today is the first holiday box!  Summer members, you receive this box as part of your 2015 Summer share, and will receive the December holiday box on December 15th.  Please note that no deliveries will take place between November 24th-December 8th

For those of you who have signed up for the Holiday and/or Winter season, welcome!  We will deliver produce Tuesday (tomorrow) to your pick up location.  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.  We are happy to talk you through your first pick up!

I have included some of my favorite holiday recipes below, as well as new recipes to try out.



First, check out this article with great celery recipes at Huffington Post:


Baked Delicata Squash with Apple Stuffing Adapted from
This is a favorite dish of mine, which can also be found (among many other recipes) at our website: sausage if desired… it’s excellent with or without.

1 large Delicata squash
2 small apples, unpeeled, diced
2 tbsp. diced celery
1/4 cup minced leeks
1/4 cup chopped walnuts
2 tsp. butter
2 tbsp. water
Dash of salt

Preheat oven to 400 degrees.
Cut squash in half. Remove seeds; place cut side down in a baking dish with about 1/4 inch of water.

Combine apples, celery, walnuts and leeks. Add butter & water. Salt to taste.  Put in separate baking dish & cover.

Bake both for 45 minutes or until tender. Remove from oven and fill squash with apple mixture.

Roasted Root Vegetables with Thyme

A medium mixing bowl of vegetables, scrubbed well and cut into bite-sized pieces.  Consider adding squash, carrots, beets, onions, rutabaga, potatoes…
1 Tablespoon chopped fresh thyme leaves
3 Tbsp Olive oil, or enough to lightly coat vegetables
½ tsp each Salt and Pepper
1/4 cup vegetable broth

Preheat oven to 400 degrees F. Toss vegetables, thyme, and oil together.  Add salt and pepper and toss well. Place in large baking dish.  Add broth and cover.  Bake 30 minutes, then remove cover and continue to cook about 30 minutes, until vegetables are lightly browned in places.

Kabocha Squash Cake with Brown Sugar Cream

Adapted from: Bon Appétit September 2007 Room 4 Dessert by Will Goldfarb

Brown sugar cream:
1 tablespoon water
1/2 teaspoon unflavored gelatin
2 cups heavy whipping cream
1/3 cup (packed) golden brown sugar
3 large egg whites

2 cups 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash)
1 cup whole milk
1 vanilla bean, split lengthwise
Nonstick vegetable oil spray
2/3 cup (packed) golden brown sugar
6 tablespoons safflower oil
1/4 cup lager (mild-flavored beer)
1 large egg
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt

For brown sugar cream:
Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.

Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.

For cakes:
Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.

Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat brown sugar cream to firm peaks; spoon alongside cakes.

Mason Jar Sauerkraut

Homemade Sauerkraut in a Mason Jar


Fermented veggies are your tummy’s BFF and a great source of probiotics, vitamins and minerals.  Store bought sauerkraut tends to be pasteurized which means it lacks a lot of the benefits of sauerkraut in it’s raw form.  Fermentation at home can be a bit scary if it’s your first time, but I assure you it’s not as hard as it looks!  I prefer to make mine in small individual batches versus using large (also expensive) ceramic fermentation crocks.  This way, if one of my jars becomes infected I can toss it out while keeping the other clean jars in tact.  When done properly, fermentation is safe process and is how we get other delicious items such as cheese, yogurt and beer!

This week, Heidi from the farm bestowed upon me two giant heads of kraut cabbage – which is available as an addition to your weekly farm shares!  Their cabbages are quite LARGE so be sure to weight your cabbage and salt measurements for the recipe offered below.  I was able to get 2 half gallon mason jars filled with 2 large heads of cabbage from Boistfort, which equates to 4 quart jars.



How lactic acid fermentation works:
lactobacillus, which is required for fermentation lives naturally on cabbage leaves which is why it’s a fairly easy dish to produce. .  By exploiting the actions of bacteria simple ingredients such as cabbage and salty water can be used to kill off the bad bacteria and leaves our little pal lactobacillus in tact. Lactic acid will continue to thrive in the high acid environment and will ward off any bacteria that cause the food to spoil.

The first stage of sauerkraut fermentation involves anaerobic bacteria, which is why the shredded cabbage and salt need to be packed in an airtight container. At this stage the surrounding environment is not acidic, just cabbagey. The bacteria, mostlyLeuconostoc species, produce carbon dioxide (replacing the last vestiges of oxygen in the jar) and lactic acid, which is a natural byproduct of anaerobic respiration. Eventually, the conditions within the jar become too acidic for these bacteria to survive and they die out, replaced with bacteria that can better handle the acidic conditions such as Lactobacillus species.

The lactobacillus further ferment any sugars remaining in the cabbage, using anaerobic respiration. This produces more lactic acid, until the sauerkraut reaches a pH of about 3. These bacteria are inhibited by high salt concentrations (so most sauerkraut contains around 2-3% salt) and low temperatures, which is why the fermenting jars should be left at room temperature rather than in the fridge. At pH3 the lactobacillus stop fermenting and the sauerkraut can be stored until needed.

All the these bacteria help to create the tangy acidic taste, however there are ways that microbial growth can go wrong. Overgrowth of the lactobacillus, for example if the jar is stored at too high a temperature during fermentation, can cause the sauerkraut to form the wrong consistency. Likewise if the sauerkraut gets too acidic too early thelactobacillus get in on the action early leading to soft sauerkraut. Although the finished sauerkraut is far too acidic for pathogens to live in, fungal spores may settle on the surface and spread, spoiling the food.  via



  • Chlorine free water (I use reverse osmosis or distilled water)
  • Sea Salt
  • A couple of large non-reactive bowls  (Aluminum, cast iron, and copper are all “reactive.” Stainless steel, ceramic, glass and metal cookware with enamel coating are all “nonreactive.”)
  • A good sharp knife or cabbage shredder
  • Wide mouth canning jars (1 or 2 quart size)
  • Kraut pounder or meat mallet (optional)
  • Scale
  • Jar top fermenters *
  • Crock rock or other glass fermentation weight

*Available in a few different styles/prices ($20.99 for one fermentation lid) ($8.99 for one fermentation lid) (Glass fermentation weights)



SALT – Weigh your salt for best results.  Also, I recommend using pink Himalayan salt will yield the best results as it is high in mineral content.  All salt measurements below are for regular grind.

WATER – Always use chorine and fluoride free water.  Never use city tap water.  Using distilled or spring water is your best option.

OVERFLOW – If your kraut starts bubbling like crazy once it’s jared, its a sign of healthy fermentation!  Clean up any overflow brine around the jar and cap but wait until ONE WEEK before you remove and clean your airlock valve.  Each airlock may be different so follow the instructions included with your airlock system.

SIGNS OF SUCCESS – Carefully examine your batch when it’s done (I let mine sit for at least 4-6 weeks) Watch for signs of rot, sliminess and uncharacteristic odor (aka smells nothing like sauerkraut or has a stinky foot odor) Presence of any of this may indicate that your batch has spoiled and did not ferment out properly.  There may be a white powdery sediment on the produce which is normal.  There should be nothing growing on your kraut except for something called Kahm Yeast which looks like a wax layer on top of the brine.  My rule of thumb is, when in doubt throw it out.  A successful batch will have an unmistakable sauerkraut smell and taste sour, crisp and salty.

Check out these helpful tips on fermentations issues

Homemade Sauerkraut in a Mason Jar
1 quart jar
1 quart jar
Homemade Sauerkraut in a Mason Jar
1 quart jar
1 quart jar
Servings: quart jar
  1. Wash and sanitize all of your fermentation tools and jars. Rinse well.
  2. Remove wilted outer leaves of the cabbage and remove core - reserve ONE of the leaves. Weigh your cabbage after the core has been removed. The salt measurement above is for an average sized small cabbage witch is 1lbs 4oz. Adjust salt measurement for a higher cabbage yield.
  3. Using a sharp knife or cabbage shredder, slice your cabbage into fine shreds as consistent as possible. Place the shreds into a large non-reactive bowl and sprinkle salt onto the cabbage.
  4. Using a kraut pounder or a very clean set of hands, mix and mash the cabbage. Try to soften up the cabbage so that the juice in the cabbage is unlocked. Add salt and spices and mix well. Cover and allow to sit for at least 1 hour.
  5. After the cabbage has wilted and is taking a nice swim in it's own brine, use clean spoon or very clean set of hands to pack the cabbage into the mason jar. Leave at least 2 inches of head space allowing room for the glass fermentation weight. The liquid brine should cover the cabbage by at least one inch.
  6. If you are short on brine, you can make additional brine by mixing 1 teaspoon of salt for every cup of water.
  7. Place your reserved cabbage leaf on top of the shreds and place the glass fermentation weight on top. Press down to fully submerge into the brine.
  8. Screw on your fermentation cap tightly making sure the seal is in place and set. Insert the airlock and fill with distilled water to the "fill line"
  9. Place jar in a dark place at room temperature (about 68-72 degrees Fahrenheit). Let sit for 4 to 12 weeks. The longer it sits, the more "Sauer" it will become!
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Summer 2015 week 16

Summer 2015 – October, Week 16

What’s in the Box:

Green cabbage, Carnival squash, Delicata squash, corn, red potatoes, gold turnip, kohlrabi, purple carrots, red chard, broccoli

This week’s boxes are a bit heavy, reflecting the beginnings of the storage season.  Please lift with your legs when you pick up your share!  Next week’s boxes will be even heavier, so you might want to bring a cloth bag or two to help distribute the weight.
This week’s corn is the last of the season, and although it’s quite yummy, it didn’t get the heat that it should have to help it pollinate fully.  Please enjoy it in all its November local-corn glory anyway.  We’ve never had corn in November before, and may never again!

Just a reminder: the Winter share is available now-sign up soon to receive your prepayment discount!
I haven’t left much room to wax poetic about the weather or on-farm happenings, but I have yummy recipes to share, so perhaps that’s even better!





Moroccan-Style Stuffed Acorn Squash
Adapted from

2 Tablespoons brown sugar
1 Tablespoon butter, melted
1 large Carnival squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 Tablespoons ground cumin
salt and pepper to taste
14 ounces low sodium chicken or vegetable broth
1 cup uncooked couscous

Preheat oven to 350 degrees F. Arrange squash halves cut side down on a baking sheet. Bake 45 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.

Heat the olive oil in a skillet over medium heat. Stir in the celery and carrots, and cook 5 minutes. Add garlic and sauté an additional minute, until fragrant.  Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.

Pour broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 10-15 minutes or until cooked.  Fluff with fork and stuff squash halves with the skillet mixture to serve.

Swiss Chard with Spicy Peanut Sauce

Adapted from:

1 Tablespoon safflower oil
2 teaspoons toasted sesame oil
1 large onion
1 bunch Swiss chard
1/4 cup water (or as needed)
2 Tablespoons peanut butter
2 Tablespoons soy sauce
1 Tablespoon honey or sugar
1 teaspoon garlic powder
1 teaspoon ginger powder
Salt to taste
Sprinkle of red pepper flakes

Chop onion and sauté in oil until soft and translucent.
Chop up the stems of the Swiss chard and add them to the onion. Cook until they start to soften.
Chop up the leaves of the chard and add them to the pot. Cover, and cook, mixing occasionally, until wilted.
Add the rest of the ingredients, mix well, and cook a few more minutes.


Kohlrabi and Carrot Slaw
Adapted from

1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head cabbage, shredded
2 medium carrots, scrubbed and grated
1/2 onion, grated
4 Tablespoons chopped cilantro
1/4 cup golden raisins (optional)
1/4 cup mayonnaise
1 Tablespoon cider vinegar
1 Tablespoon sugar
1 teaspoon salt

Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.


Spaghetti Carbonara

After debating on what to cook the Italian Parsley in, I went with most decadent and classic option… Carbonara.  Easy right?  Eggs, noodles, guanciale (or a similar substitute such as pancetta or bacon) and cheese topped with some parsley.  Carbonara is one of those things that rely on quality ingredients.  First things first.  The meat.  Most traditional recipes call for something called guanciale, which is a cured meat taken from pork jowls or cheeks (yikes).  This ingredient can be a bit tricky to find and if you can’t seem to get your hands on some, you can also use pancetta or a quality cut of bacon.  I wasn’t able to get ahold of any guanciale or pancetta so I used bacon in my dish below.  Luckily, we have our own chickens so the eggs were taken care of.  Going with a nice pastured egg will give you a nice creamy and rich sauce.  As for the cheese, find a quality Parmigiano-Reggiano and IF you can get your hands on any Pecorino (A hard Italian cheese made from sheep’s milk) it will make your carbonara taste like a million bucks.   I also stick with a dry spaghetti noodle.

Now onto the topic of technique.  If done wrong, you can wind up with scrambled eggs and noodles which isn’t exactly a good thing.  I do suggest getting your eggs to room temperature before adding them to you dish.  I always crack mine into a bowl and let them while I prepare everything else.  When you’re at the stage of adding your egg mixture, always always always add to a pan that has been removed from the heat.  Otherwise you’ll be eating scrambled eggs for dinner.  Now, onto the recipe.


Spaghetti Carbonara
Spaghetti Carbonara
  1. Bring a large pot of salted water bring to a boil.
  2. In a mixing bowl, whisk together the eggs, Pecorino and Parmesan. Set Aside.
  3. Add the pasta to the boiling water and cook until a bit firmer than al dente. Strain in a colander and toss with 1 tablespoon of olive oil and set aside. *** RESERVE 1 cup of the pasta water ***
  4. While the pasta is cooking, heat a large skillet over medium heat. Add your bacon (or guanciale or pancetta) and cook until the fat has rendered and the meat is crispy. Add half of the reserved pasta water to the pan.
  5. Toss in the spaghetti and agitate the pan over the heat for about one minute.
  6. REMOVE the pan from the heat and add the egg and cheese mixture. Stir quickly until your eggs thicken. The residual heat will cook the eggs. Continue to stir quickly to keep your eggs from scrambling. If your sauce seems a little too thick, add some more of the reserved pasta water.
  7. Toss with minced parsley and season with fresh ground black pepper. Add salt if needed (the cured meat should be salty enough on it's own to season the dish).
  8. Serve and top with a little grated Pecorino. Enjoy!
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Mexican street corn

Elote (Mexican Street Corn)

Elote is generally something I make in the hot summer months over the grill.  But… with the couple inclusions of corn in the farm share has made me crave it again.  You can make this several ways, the first way is grilled (which I recommend) and if you cannot grill, you can boil it on the stovetop or toss it in the oven which I included in the recipe directions.  Considering the cool and gloomy weather as of recently I opted for the oven method.  This is my favorite way to eat corn on the cob besides just eating it plain so I hope you enjoy it!


Elote (Mexican Street Corn)
Elote (Mexican Street Corn)
  1. Preheat oven to 350 degrees - with the husks on, place the corn in the oven and allow to cook for 35 minutes. Remove from oven and remove husks and corn silks.
  2. In a small bowl, combine chili powder, cayenne, paprika and garlic powder. Mix well.
  3. Cut one lime in half. Take each half of lime and generously squeeze and spread all over the corn.
  4. With a sauce brush, coat the corn on all sides with the Mexican crema.
  5. Place the cotija cheese in a shallow baking dish or a plate. Take your crema slathered corn and roll it around in the cheese coating on all sides.
  6. Sprinkle spice mixture onto corn on all sides and top with minced cilantro. Serve with a wedge of lime.
  7. Eat the corn. It's okay to make a mess!
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2015_summerweek15 copy

Summer 2015 – October, Week 15

What’s in the Box:

Bunched beets
Sweet onions
Bell pepper
Purple kale
Italian parsley


November certainly brought some Autumn weather with it!  It rained about 4 ½ inches here over the weekend, making our field roads muddy and our poor crew soaked.  I’m ever grateful for every one of our farm family every day, but especially this time of year, when each set of hands makes the work just a little bit lighter.

I have added a few veggies to the website for add-on purchase; specifically, carrots, beets, and kraut cabbage.  Additional quantities for eating, juicing, or preserving can be ordered with any of your share deliveries.  Please remember to order 72 hours in advance of your delivery day!

And while you’re on there…Winter shares are live on the web site! By signing up early, you help us to plan for our Winter, and save on your share cost.  As a current member, you should have received a promo code to use at checkout.  Let us know if you haven’t received yours.  The Winter share sign up can be found at:




Creamy Corn Chowder

1 Tbsp butter
1 onion, chopped
2 ribs celery, thinly sliced
3 cloves garlic, minced
3 Tbsp fresh parsley, chopped
3 tablespoons all-purpose flour
3 cups chicken broth
1 boullion cube (with no added salt)
4 ears corn kernels and cobs, kernels removed
1 1/2 cups milk
Salt and fresh ground black pepper to taste
Pinch of ground cayenne pepper (optional)

In a large pot over medium heat, sauté onion and celery in butter until tender.  Add garlic and parsley and sauté until garlic is fragrant but not browning.

Add the flour, stirring well, to make a pasty mixture. Whisk in the broth. Add the corn, the carrot, the boullion cube, and two of the corn cobs and bring to a simmer for about 20 minutes. Add the milk and heat until just barely simmering.  Add salt, pepper, and cayenne to taste.  Serve hot.

Kale Sautéed with Apple and Onion

Adapted from Gourmet, December 2000

1 medium apple, peeled, quartered, and cored, cut into 1/4-inch wedges
2 tablespoons olive oil
1 medium onion, choppped
1/4 teaspoon curry powder
1 bunch kale, tough stems and ribs removed and leaves coarsely chopped
1/4 cup chicken or vegetable broth

Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes. Remove from pan.

Add kale and broth to the pan and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about 5 minutes. Return apple and onion to the pan and cook until just heated through.

Carrot and Beet Slaw with Pistachios and Raisins

Adapted from Bon Appétit, September 2013
Recipe by Joshua McFadden

2 garlic cloves, crushed
¾ cup golden raisins
¼ cup white wine vinegar
About 1 lb medium carrots (any color), scrubbed, julienned
About 1 lb medium beets (any color), peeled, julienned
½ cup (packed) fresh flat-leaf parsley leaves
¼ cup (packed) fresh mint leaves
3 Tbsp. fresh lemon juice
½ tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
⅓ cup extra-virgin olive oil
¾ cup unsalted, shelled raw pistachios

Preheat oven to 350°. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.

Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.

Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

Spicy Pickled Carrots

Mexican Pickled Carrots

For as much mexican food that I cook, I do not write down enough recipes as I should.  This one is a family favorite and is quite addictive!  You can adjust the heat level by omitting a jalepeno or two.  Depending on how much heat your peppers pack, the recipe below is what I would consider a 7/10 for spiciness.  Removing the seeds can also bring down the heat if you prefer.   You do need quite a few carrots for this recipe but you can adjust it to one jar versus four.  One bunch of carrots should generally be enough to fill a small pint jar!  If you’re not familiar with canning or pickling, check out the following links for a little crash course in proper sanitation.  I strongly suggest visiting the National Center for Home Food Preservation on how to prepare your jars, ensure proper sanitation, acidity levels and cook time. The following topics you should check out before starting are:

I this recipe we are only PICKLING which requires a simple water bath.  No pressure canner needed!  YAY!  For this recipe you will need the following:

4  pint canning jars (Ball brand is best)
4 rings and new lids
A canning pot with a rack or a large pot & heatproof rack that fits into the bottom of the pot
Jar lifter
Lid wand or thongs to lift the lids from the hot water
Clean rag to clean the rims of the jars

Another great webpage that is a little more detailed regarding the equipment is

Also, be sure to use NON-reactive cookware such as stainless steal, glass or enamel coated when using anything acidic (such as vinegar).  Never use Aluminum or cast iron!

Mexican Pickled Carrots
Servings Prep Time
4 pints 45 minutes
Cook Time
25 minutes
Servings Prep Time
4 pints 45 minutes
Cook Time
25 minutes
Mexican Pickled Carrots
Servings Prep Time
4 pints 45 minutes
Cook Time
25 minutes
Servings Prep Time
4 pints 45 minutes
Cook Time
25 minutes
Servings: pints
  1. Before starting, be sure to prepare your equipment and jars. Follow all of the proper sanitization steps! Visit the GUIDE TO WATERBATH CANNING link provided above.
  2. Toast your cumin seeds in a dry skillet on medium heat till just fragrant. Remove them to a plate or bowl so they don't overcook. Set aside.
  3. Combine vinegar, sugar, water and salt in a large non-reactive pot. Bring to a boil and stir until the sugar is dissolved.
  4. Add your sliced carrots, onions and jalapeños to the pot. Return to a boil. Remove from heat and allow to sit for 5 minutes.
  5. While your carrots are marinating, remove your sterilized jars from the water and place them on a clean towel.
  6. In EACH jar: Add 1/2 tsp of mexican oregano, 1/2 tsp toasted cumin seeds, 3 peppercorns, 1/2 tsp coriander seeds and 1 clove of garlic.
  7. Fill each of the jars with the carrot, onion, jalepeno and vinegar mixture to within 1/2" of the rim. Wipe the rims with a clean cloth. Using a lid wand or thongs, remove the lids from the hot water and place on the jar. Tighten rings until just finger tight. Do not over-tighten.
  8. To process the jars: Using a jar lifter, return jars to the pot of warm water on your stove. Place them on the rack without touching each-other or the sides of the pot. Add more water IF the water does not cover your jars by 1 or 2 inches. Cover and bring to a boil.
  9. Once your pot reaches BOIL, set your timer and boil for 10 minutes. Then, remove from heat and allow to sit for another 5 minutes. Use a jar lifter to remove the jars and place on a clean towel. Allow to sit for 24 hours.
  10. After 24 hours, remove the rings and check the seals by pressing on the center of the lid. There should be a concave indention signifying that everything worked! If you have one or two that did not seal, you can store them in your refrigerator. Sealed, processed jars should keep for up to a year when stored at room temperature.
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Summer 2015 – October, Week 14

What’s in the Box:

Corn! Carrots, Potatoes, Celery, Celery root (celeriac), Leeks, Sweet Onions, Purple beans, Italian zucchini, Thyme

Our preparation for Winter continues!  Mike has begun cover cropping the fields, we have tucked the last of the Winter squash into storage (expect some in your shares soon!), and we are making the most of the daylight as the darkness creeps into our work time.  We still have a few high Summer vegetables this week, but the rain and cold will finish them off in a hurry.

We are excited to finally send you some corn!  Initially dubbed “Christmas Corn” by Mike (as we jokingly hoped it would be mature by December), we are pleased to have it before Hallowe’en.  Enjoy it right away-it’s sweetest when fresh picked.

This is most likely the last of the fresh beans for this season (fresh beans being green, purple, yellow, and Roma).  Rain generally diminishes their crispness and makes them harder to keep.  Please eat your purple beans quickly this week!

I have added a few veggies to the website for add-on purchase; specifically, carrots, beets, and kraut cabbage.  Additional quantities for eating, juicing, or preserving can be ordered with any of your share deliveries.  Please remember to order 72 hours in advance of the delivery day!

We anticipate having our full Winter shares available for sign up on the web site by the end of this week.  This season we have elected to shorten the Winter/Spring season, to highlight more of our own produce and minimize outside purchasing if at all possible.  Deliveries will be twice monthly through the end of March.  We will include local ‘extras’ as we have in seasons past, such as cheeses, coffee, kraut, in addition to our dry beans and farm honey.  I’ll send out a notice when the share goes live!

I’m making a LOT of soup lately, to help combat the dampness creeping into my bones.  Here are a couple recipes for you to try out.




Carrot, Celery, and Leek Soup with Cornbread Dumplings
Adapted from recipe found at:, From 300 Sensational Soups, by Carla Snyder and Meredith Deeds

For Soup:
2 Tbsp olive oil
2 Tbsp butter
3 leeks, stem thinly sliced and rinsed to remove any soil
6 carrots (about 12 oz, thinly sliced
3 stalks celery, thinly sliced
1/2 tsp salt
1 tsp garlic powder
3 sprigs thyme
Pinch each freshly ground black pepper and cayenne pepper
2 vegetable bouillion cubes (no salt added)
6 cups chicken or vegetable stock
1 cup half-and-half
1/4 cup minced fresh Italian parsley

For Cornbread Dumplings:
1 cup all-purpose flour
1/4 cup stone-ground cornmeal
1 tsp baking powder
1/4 tsp each baking soda and salt
pinch of garlic powder
2 eggs, beaten
1/2 cup buttermilk (I use plain Greek yogurt and water instead, since I rarely have buttermilk)
2 Tbsp butter, melted
1/2 cup corn kernels

In a large pot, heat oil and butter over medium-high heat. Add leeks and sauté until starting to soften, about 2 minutes. Add carrots, celery, salt, garlic, black pepper and cayenne; sauté until vegetables start to soften, about 5 minutes. Add stock, cream, thyme (as whole sprigs-just remove stems from soup before serving) and parsley; bring to a simmer. Reduce heat and simmer, stirring occasionally, while you assemble the dumplings.

Prepare the dumplings: In a large bowl, combine flour, cornmeal, baking powder, baking soda and salt.
In another bowl, whisk together eggs, buttermilk and butter. Pour over dry ingredients, along with corn. Using a large spatula, fold the dry ingredients into the wet just until mixed. (Don’t overmix, or the dumplings will be heavy and tough.) Drop dumpling batter by tablespoonfuls into simmering soup. Cover, reduce heat to low and simmer until vegetables are tender and dumplings are cooked through, about 20 minutes.

Double Celery and Potato Soup
Adapted from Bon Appétit, February 2003

2 tablespoons butter
1 tablespoon olive oil
2 large leeks (white and pale green parts only), thinly sliced (about 2 cups)
1 large onion, chopped
3 medium-sized potatoes (about 12 ounces), scrubbed and cut into 1- inch cubes
1 medium celeriac, peeled, cut into 1/2-inch cubes
2 large fresh thyme sprigs
1 bay leaf
8 cups low-salt chicken broth
5 celery stalks with leaves, stalks thinly sliced, leaves reserved
1/3 cup whipping cream

Melt butter with oil in heavy large pot over medium heat. Add leeks and onion and sauté until almost tender, about 10 minutes. Stir in potatoes, celery roots, thyme, and bay leaf. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 40 minutes. Add celery stalks and simmer until all vegetables are very tender. Cool slightly.

Using handheld blender, puree soup in pot. Stir cream into soup. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved celery leaves and serve.



Spicy Sausage, Potato & Chard Soup

When I saw the yellow chard in my CSA box this week, I immediately thought of soup.  Everyone in my house has been sick except for me (knock on wood) so making a quick soup sounded like a good idea.  This soup can be made spicy or mild but I do implore the use of some quality spicy Italian sausage.  If you’re a local here in western Washington, I suggest using some sausage from Heritage Meat here in Rochester or at your local Co-Op.  I absolutely LOVE their seasoning and it works great in this soup (and my Mother-in-law’s famous meatballs)

The soup is reminiscent of a soup that shall remain nameless from Olive Garden but with a few more ingredients and some home cooked lovin’.  The zucchini from this week’s box made a nice final addition to the recipe!  Enjoy!

Spicy Sausage & Potato Soup
Servings Prep Time
8-10 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
8-10 people 15 minutes
Cook Time
45 minutes
Spicy Sausage & Potato Soup
Servings Prep Time
8-10 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
8-10 people 15 minutes
Cook Time
45 minutes
Servings: people
  1. In a large stockpot, brown your sausage and onions over medium heat.
  2. Once your sausage is brown and your onions have cooked, add the garlic and cook for about 2 minutes. Deglaze the pan with the white wine and scape up any little bits that are stuck to the pan.
  3. Add chicken broth, the minced and roasted red bell pepper, potatoes, thyme, red pepper flakes and pepper. Cover and reduce heat to low. Cook for about 10 minutes or until your potatoes are FIRM but cooked.
  4. Once your potatoes are firm (but cooked) add your heavy cream, swiss chard and zucchini. Now, cook the soup for another minute or two. I prefer my zucchini pretty firm so I like to add them at the very end with the chard and cream. If you like them softer, add them a little sooner!
  5. Add salt to taste (if needed). I generally do not need salt, it all depends on the broth you used in the soup!
  6. Serve with grated parmesan on top. Enjoy!
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