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).
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!
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
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.