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 2014 – May, week 1

What’s in the Box:

Bulk carrots*, Leeks*, Dry beans*,
Oregano*, Yellow onions, Purple kale,
Yellow finn potato, Gala apples & Honey
*From our farm

Dear Members,

Here we are, already into May, our second-to-last box of the winter subscription coming to you this week.  At the farm, we are moving headlong through spring.  Under last week’s sunny skies our second large transplanting of the season took place.  Lettuce, celery, and the brassica starts (broccoli, kohlrabi, and kraut cabbage) all went into the quickly warming ground.

You will find two special features in your box this week, along with a lovely assortment of vegetables and apples.  The first of these is a jar of The Woogie Bee Honey, made by our resident honey bees, and packaged by the folks at The Woogie Bee.  I find this honey to be delightfully flavorful.  (On a side note: Being a lifelong sufferer of hay fever and summer allergies, I eat a spoonful of The Woogie Bee honey every morning, from mid-February through the summer season.  I have been doing this for about 4 years, and barely notice the symptoms of my allergies anymore; just one more reason to love local honey!)

You will also find a bag of dry Teggia beans, which we are very excited to offer.  Teggia beans are a bush bean of the French shelling variety.  We produced a crop of them last summer, harvested them with their plants, and set them in the greenhouse to dry.  These beans have a delicate, creamy flavor. They pair well with this week’s oregano, cooked until tender and finished with a drizzle of olive oil.

As we are nearing the end of our winter season’s subscription, I’d like to remind you to sign up for your summer boxes.  They are delivered weekly and will begin mid- to late June.  Thanks so much!

-Emily

Winter 2014 – April, week 1

What’s in the Box:

Bulk carrots*, Dry beans*,
Leeks*, Parsnips*,
Yellow onions, Shallots,
Russet potatoes, Collards,
Shiitake mushrooms,
Crimini mushrooms,
Baby bok choy
& Fuji apples
*From our farm

 

Dear Members,

One of the best things about our temperate climate, in my book, is how easy it is to use the outside grill all year long.  (Even when I haled from colder climes I used the grill in snowy weather but it did inspire a little head shaking from the neighbors.)  This is one of the most satisfying times to use the grill because it is often warm enough to stand outside and take in the changes to your yard and garden while being cool enough to inspire the need for a hearty warm meal.  What a coincidence that the end of winter vegetables grill and roast so beautifully!

The aroma of roasting shallots and onions may be one of the best appetizers on earth – or perhaps mixed into a skillet of collard greens to flesh out that verdant smell.  Of course, a pot of beans would go well with those greens…maybe a little cornbread?  Well, before I wander off behind my taste buds, remember, just as when you roast in the oven, the leftovers may have the best flavor, so don’t hesitate to make plenty so you have some for soups and stews and to dress up that cold weekend sandwich.

We have a little time left before all those showy above ground vegetables take center stage so fire up the grill (or the oven) and enjoy some ‘fruit of the earth’ for supper.

-Bj