Archive | July, 2008

Farmers grow better while listening to music

30 Jul

Apologies to everyone for the tardiness of this newsletter.I hope some of the recipes will still help in the use of the shares. Seth and Juniper and I took a much needed weekend away to attend the Rockygrass bluegrass festival in Lyons. We had a great time listening to music and playing in the river. We got back Monday evening and are just getting back in gear around here. It is always hard to leave our lives at the farm with so many details to translate. We had great help from everyone here at the house and we are so grateful for that. It is so nice to be back in the cool mountain air.

Garden Share

Broccoli Raab

Garlic

Dill

Red Russian Kale

Romaine Lettuce

Red and Yellow Potatoes

Summer Squash

Fruit Share

Apricots – sun glow

Keeping your Greens in Good Shape

Keep those greens crisp and delicious throughout the week by storing them properly. The best way to store your greens is in a plastic bag in the crisper in your fridge. If they look a little limp when you bring them home run them under cold water in the sink, give them a gentle shake and then put them in a plastic bag for storage. The moisture remaining on the leaves will keep them stay hydrated and crisp.

The potatoes and summer squash are from Mattic’s Orchard in Olathe this week. Here is a tasty looking recipe combining our kale (the red veined leaves in the share) and garlic with the potatoes. And another simple potato recipe and a potato salad with dill.

Kale and Potato Enchiladas

http://theppk.com/recipes/dbrecipes/index.php?RecipeID=2062

Crash Hot Potatoes

http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Warm German Potato Salad with Dill

http://www.slashfood.com/2008/05/23/warm-german-potato-salad-with-fresh-dill/

Broccoli Raab

Here is some more inspiration to use your broccoli raab with lots of recipe links.

http://italianfood.about.com/od/aboutingredients/a/aa030805.htm

Apricot Cobbler

Ingredients

½ cup butter

3-4 cups fruit and its juices

1 cup sugar

2 tsp baking powder

1 cup unbleached all-purpose flour

1 cup milk

Directions:

Put butter in a deep casserole at least 9 inches in diameter and place in a cold oven. Preheat oven to 350 degrees. If the fruit is not juicy sprinkle it with some sugar and set aside for a while. Whisk together the baking powder, flour, and sugar in a bowl. Then add the milk and mix well. Mixture will be thin. When the butter has melted and the oven has reached temperature, pour the batter all at once into the dish, then pour the fruit and its juices into the center of the batter. Bake for 50-60 minutes or until the batter is done and the top is golden brown. Serve hot, warm, or at room temperature.

From: http://www.apricotking.com/recipes.php

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A Rainbow of Colors

19 Jul

Hi friends. The shares are especially colorful this week, but not to pretty to eat.  We are starting to enjoy some great meals with the bountiful harvest.  Summer is finally in full swing.

Garden Share

Broccoli

Chard

Kohlrabi

Green Lettuce

Yellow Squash

Onions with the Greens

Easter Egg Radish

Spinach

Tomatoes

Fruit Share

Apricots

Cherries

Weathervane House Concert / Saturday, July 26th

We will be featuring Cahalen Morrison and Sven Hooson, who are on their 26-date “Four Corners Buzz Tour,” to support their recent releases on the Super Solar Sounds label.

Cahalen is from northern New Mexico, and writes and plays songs that manifest his love for the beauty of the land. He plays mandolin, lap steel and guitar, and sings beautifully. His styles range through Americana: rags, bluegrass, folk and blues. I really recommend a trip to www.cahalen.com to hear more of his unique sound.

Sven Hooson’s musical inspirations span the globe. He plays guitar, dulcimer, and Theremin. The Theremin is an interesting electronic instrument; the player holds their hands in the space above the instrument’s antennas, and moves their hands in the air to intone the pitches and control the volume.

One of the reasons we asked these guys to play is that we share a lot of values around sustainability and local food. They have packed themselves and their tour manager into a compact car, and they plan to only eat food from within 100 miles of wherever they are along their route, while keeping cultural sustainability in mind and patronizing small ‘mom and pop’ establishments in support of local economies. If we’re lucky, we hope to put them to work on the farm for a little while!

So the details are as usual: Saturday July 26th, potluck at 6, music at 7:30. We’re asking $7 a seat, 100% goes to the artists, but no one will be turned away. We will have our usual “kids area” in the front room, with the music in the living room. It really helps us to prepare if you RSVP to weatherconcert@gardener.com with the number of folks you’re bringing, but don’t hesitate to come at the last minute if you haven’t RSVP’ed. Contact us if you need directions or have any questions.

Onions and Yellow Squash

Again we have some vegetable goodness from Mattic’s Orchard in Olathe.

Here is a simple yellow squash recipe.

Yellow Squash with Basil and Pinenuts

http://www.notderbypie.com/yellow-squash-with-basil-and-pine-nuts/

Broccoli

We are excited about this great crop of broccoli. It came out of the garden with nice uniformity and great big heads. If you are looking for a new way to enjoy it check out this great recipe for raw broccoli salad.

http://allthingsnice.typepad.com/tastebuddies/2008/06/raw-broccoli-sa.html

Here is another great site for all your recipe needs. Simply search the site for a specific ingredient and you will be presented with beautiful photography and lots of inspiring recipes.

http://www.tastespotting.com

Kolhrabi

What is that alien looking purple ball in the share? It looks like some kind of medieval weaponry that you would hurl aflame at your enemies. Alas, it is a relative of broccoli that is best eaten peeled, raw or cooked. The simplest way to prepare it is to peel it with a paring knife and cut it into slices, sprinkle with a little salt and enjoy. For an in-depth look at kohlrabi and its many uses check out this informative link;

http://www.elise.com/recipes/archives/007202kohlrabi.php

Wow! I just checked that link out and boy is there some great food blogging going on out there. The links on the first page have great links, too.

Tomatoes

These tomatoes come from Erin’s Organic Greenhouse in Nathrop. Enjoy them on a sandwich or burger or wedged on a salad. You can’t go wrong with homegrown tomatoes.

Apricots

We have three apricot varieties this week. For best results allow all of them to ripen over the next few days. Gold Rich is the variety that has a slight green tint on the outside. These ripen from the inside out. The other two varieties, Old Strike and Sun Cot ripen from the outside in. These apricots are all from New Leaf Farm in Delta. Check out http://www.tastespotting.com and search apricots for some great ideas.

Cherries

We have bing cherries again from Black Bear Orchard. Here’s a nice looking salad with cherries and queso fresco. Check it out. http://www.foodonthefood.com/food_on_the_food/2007/06/my_kind_of_sala.html

3rd x’s the Charm

12 Jul

Howdy folks, here’s the third edition of The Arrow. We hope everyone is enjoying this interactive newsletter. The farm is finally in full swing, keeping us busy from first light past dark. Our house is getting pretty quiet these days just after dinner time. We might not be getting enough sleep, but the sleep we get is well earned.

We are refining our CSA share packing technique and have arrived at super efficiency. We line the boxes up 2×2 diagonally on our gravel pad and then we each pick an item and walk clockwise around the boxes placing an item in each box. Its very gratifying to see the shares come together after a morning of harvesting and many weeks of planting, weeding and watering. Check it out.

Garden Share

Beet Greens

Peas

Kale

Zucchini

Radish

Parsley and Mint

Red and Green Lettuce

Scallions

Fruit Share

Bing Cherries

Apricots

BEET GREENS

These small succulent beet greens come from us thinning the beet patch. As we were thinning we realized that we should be harvesting these fantastic tasting beet greens with their little red radicals for eating. These would be great to eat raw or sauté them lightly in a little butter/olive oil and garlic and season with salt. Let us know what you get inspired to do with these tasty beetlings.

PARSLEY AND MINT IDEAS

Pasta with peas, cream, parsley and mint

This is a great recipe to use with several ingredients provided in the share. When working with your share be flexible by adapting recipes to serve your needs. Try chopping your snap peas into 3 or 4 pieces and then reduce the cooking time, as not to overcook the peas.

http://www.epicurious.com/recipes/food/views/PASTA-WITH-PEAS-CREAM-PARSLEY-AND-MINT-241610

Here is an herbalist’s homepage with some ideas for parsley and mint with a Mediterranean flair.

http://www.henriettesherbal.com/archives/best/1996/mint-recipes.html

RADISH

A different spin on radishes, these would be a great accompaniment to fish or meat or eaten over a big salad with chopped nuts and crumbly cheese and a light dressing.

GLAZED RADISHES

1 pound radish, trimmed

1 T unsalted butter

1 tsp sugar

1/2 tsp salt

2 T minced fresh parsley

In a heavy saucepan wide enough to hold the radishes in one layer cook the radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley.

Gourmet, April 1991

MORE DELICIOUS CHERRIES

Hopefully everyone still has an appetite for more cherries. These bings come from the certified organic Black Bear Orchards in Palisade. They are yummy. Check out the post from last week for some great cherry recipes. We’ve been enjoying them in salads and pitted some to put up in the freezer.

APRICOTS

These apricots come from New Leaf Farm, in its second year transitioning to organic production. They are located in Delta. We recommend eating these fresh. Some are ripe and others need a couple days. Let them sit out of the refrigerator in the fruit bag to ripen.

More fruit available….

For those with a share in the garden only, never fear, if you have a hankering for a hunk of fruit there is more fruit available at Colorado Grown, just next door to us in the garage and at the Salida Farmers Market.

PEAS and ZUCCHINI

The peas and zucchini come to us from Mattic’s Orchard in Olathe. Mattic’s grows veggies using no synthetic pesticides, herbicides or fertilizers. The peas are slightly battered, maybe from hail, but still delicious. Our offical pea tester, Juniper, gave her stamp of approval, but be aware that they may not have as long a shelf life and eat them up soon.

BOXES, BOXES, BOXES

Please bring back your boxes. We will reuse them. We promise.

Stir fry for the 4th of July

4 Jul

Yee Haw and Howdy, it’s the 4th of July and the garden is growing fast. The warm weather is helping us bring in big harvests and fill up the boxes. Soon the real heavy hitters will be coming in, beets, carrots and summer squash. The summer heat and sandy soil is a recipe for lots of irrigation. I love sitting on the back porch and watching the sprinklers after a long day in the garden. Here is a little snipit.

Garden Share

Cilantro

Scallions

Chard

Broccoli Raab

Pac Choi

Easter Egg Radish

Spinach

Green Tomatoes

Fruit Share

2 pounds Bing cherries

4 pounds Chelan cherries

We hope everyone enjoyed the first garden share. We are excited to have the fruit share as well this week. Try not to eat all the cherries in one sitting.

Green Tomatoes

Usually we harvest green tomatoes at the end of the season just before the frost comes. These tomatoes come to us early from Erin’s Organic greenhouse. We had some pest issues in the house and needed to remove the plants and thought we should make use of all the pretty green fruits. The hole in the greenhouse created by the tomatoes absence will be filled with trellised cucumbers.

Here are links to a couple other blogs for some ideas of how to use your green tomatoes.

http://www.tomatocasual.com/2007/11/02/end-of-tomato-season-part-2-what-to-do-with-green-tomatoes/

http://foodiefarmgirl.blogspot.com/2005/09/saving-harvest-green-tomato-relish.html

RADISH SLAW
This could also be good without the cabbage.

1/2 lb. radishes, trimmed and grated coarsely (about 2 cups)

3 cups finely shredded cabbage

1 cup coarsely grated carrots

1/2 cup thinly sliced red onions

2 T fresh lemon juice

1/2 tsp. sugar

2 T olive oil

2 T finely chopped cilantro

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herbs, and salt and pepper to taste.

Cherries

We have two great cherry varieties this week. Chelan in the 4 pound bag is one of the earliest sweet cherries to make it off the trees. These come from a no-spray orchard in Paonia. The other variety is Bing. The bing cherries are from Black Bear certified organic Orchards in Palisade.

Though you will probably just want to eat most of your cherries fresh here is a California Cherry Advisory Board site with some great cherry recipes. Be sure to substitute Colorado cherries. http://www.calcherry.com/ccab/consumer.cfm?recipes=1

Broccoli Raab

To learn more about broccoli raab check out this link.

http://www.cooksfreshmarket.com/articles/broc.htm

This is a great, simple broccoli raab recipe.

Penne with Broccoli Raab and Currants

1 large bunch broccoli raab

½ lb penne

3 T olive oil

4 large cloves garlic

1/3 cup currants soaked in water until plump and drained

1/3 cup pine nuts, lightly toasted(or walnuts)

Red pepper flakes

Salt

Freshly grated parmesan

Wash the broccoli raab well and separate the large stems and leaves. Bring several quarts of water to a boil. Blanch the large stems for about 1 1/2 minutes, until barely tender. Add tender stems and leaves and blanch 1 minute. Remove the greens to a colander to drain. Reserve cooking water. Salt the greens water and add the pasta. While the pasta cooks, heat the oil in a large saute pan over medium-low heat. Add the garlic and soften it. Stir the greens into the garlic oil and remove from heat. When the pasta is cooked al dente, add the currants, pine nuts, and red pepper flakes to the greens. Scoop the pasta from the water with a pasta scoop or sieve and transfer it to the pan of greens. Leave some water clinging to the pasta. Place the pan over high heat and toss the pasta with the greens. Add 1/4C or so of the greens/pasta water. Season to taste. Serve with Parmesan cheese. Serves 3-6

The Greens Cookbook

Juniper is learning fast. Soon we’ll get her to write the newsletter while we sip lemonade and watch the sprinklers.