Thursday, February 24, 2011

Just We 3 CSA - Feb 23, 2010

I found the following at I thought it was entertaining enough to post.  Definitely food for thought.

The last basket of the winter season will be next week.  We've just had so much rain that there's barely enough to pick!

I'm practically out of everything.  Believe it or not even potatoes.  We harvested a little less than 500 lbs last year.  I distributed potatoes almost every week. 
Here's the avocado planted.  Note the trellis around.  Although those are fruit trees blooming behind it, the forecast is for snow tonight.

Black Tail to the Left, White Tail to the Right

One avocado surrounded by trellis

I've wrapped the avocado in a silk cocoon....leftover agribon from last season.  The danger to the Agribon is not the wind or snow, but the cats!  Ever since I wrapped the avocado, they've been playing Scheherazade (Shahrazad) in there. 

Wednesday, February 16, 2011

Just We 3 - CSA February 16, 2011

What's in the Box 
Cauliflower, Broccoli, Carrots, Parsnips, Celeriac, Beets, Parsley, Chives, Banana Squash, Walnuts, Lemons, Limes,  Tangerines and Flowers

Apple Butter and Bread

And The Beat Goes On...
Winter turns to late winter and there's things to do.  Blueberries to plant, trees to prune, and look another new pile of compost.  The beat picked up  this week, Leo is home and I've been working his fingers to a bone.  He's pruned, chipped, spread, dumped, hauled and now he's on to tidying.  I've been busy planting.  I got sweet peas and regular peas in before the rain, during the rain Leo helped me get an Avocado tree planted.  Avocados?  In San Martin?  Am I mad?  Let's not go there...of course I am, otherwise would I farm?  I have had this avocado in a pot for at least 8 years.  I couldn't find a bigger pot to put in in, so it had to be planted.

Seeds have been coming in like mad.  There's over 300 kinds of seed in our library now.  More come in every day.  Leo has officially restricted me from buying any more beans.  I'm working on an heirloom bean trial, which I believe will benefit all of us in the long run.  In addition I have been doing a lot of research on corn.  Along with the 3 types of sweet corn, I found a good polenta corn and one for making cornbread.  Everyone should get at least one pound of polenta corn this year.  Seeds ordered, calendared, organized, stored, planted.  Even in San Martin there's schedules to be kept.

Beet Slaw

1/3 cup extra-virgin olive oil, plus 3 tablespoons
2 small to medium-sized red beets, peeled and grated
Salt and freshly ground black pepper
2 heaping tablespoons Dijon Mustard
3 tablespoons red wine vinegar
A couple of carrots grated
3 tablespoons chopped fresh parsley
cabbage, thinly shredded
Handful of chopped chives
2 rounded spoonfuls pickle relish

Preheat a medium size skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes. Transfer the beets to a bowl and let them cool down a bit. Add the mustard and the vinegar to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh parsley, shredded cabbage, carrots, chives and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.

Beet Risotto
2 medium size beets, steamed
2 1/2 cups vegetable stock
1/4 cup olive oil
3/4 cup Arborio Rice
Salt and pepper
3 tablespoons butter, cubed

Let beets cool until cool enough to handle, then peel and cut into chunks. Transfer beets to a food processor along with 1 1/4 cups of stock and blend together. Add the remaining stock and blend. Add oil to a small  frying pan and heat over medium heat. Add the rice to the oil and toast it for a couple minutes. Add half the beet puree to the rice, then slowly add the rest of the beet puree, stirring constantly. Season with salt and pepper, to taste. Cook until rice is tender and then fold in the butter.

That's it.  I'm beat.  Have a great week.

Tuesday, February 1, 2011

February 1, 2011 - Just We 3 - CSA

What's in the Box?
Tangerines, Limes,  Lemons, Verde di Maerata Cauliflower & a little Di Jesi Cauliflower, Purple Peacock & Pricicaba Broccoli, Swiss Chard, Carrots, Beets, Parsnips, Parsley and the very last of the garlic.  (It's starting to sprout, so use it up!) Dried Onion Flakes, Potatoes, Mizuna, and Winter Luxury Pumpkins. Succulent Flowers.

Also Eggs and Spaghetti Sauce

Cannellini & Swiss Chard

Extra virgin olive oil
2 cloves garlic, minced
about 1/2 pound Chard, cleaned & chopped
1 can cannellini beans, drained
salt and pepper to taste
1/2 cup white wine (or 1/2 c. vege broth)
dash red chile flakes

Drizzle some olive oil in a saucepan or deep skillet that is large enough to hold all the Chard.   Then add the garlic.  When the garlic starts to color, add the Chard and mix well.  Saute and toss to get the Chard to start to wilt.  Add the wine, cover, and simmer about 5 minutes. Uncover; add the seasonings and the beans, and cook about 5 minutes.  Serve hot or at room temperature.

Did you ever notice, that there's always one in every bunch who doesn't believe the rules are for them?  Here she is, Shirley the Hen.  Surely she's broken out of the flock.   Every week, Leo sets up a new chicken run to keep the girls grazing for Omega 3's and rototilling the next beds that I'm ready to plant.   The pens keep them safe from dogs and coyotes.   Every week Shirley or Henny Penny bust out and head straight for the broccoli.  Shirley will join George and Henny in Time-out.   Henny Penny is Shirley's buddy, and they are always getting in trouble.  Not to worry, George the Rooster will settle them down.  I don't know why Leo named her Henny Penny,  she's never in her pen!  These 2 ate an entire row of broccoli!  I'll have to start more this weekend.

Speaking of planting beds, just before the deluge, I planted Favas, Cress, Chard, Spinach, Lettuce, Daikon Radishes, Carrots, Golden Beets, Parsnips, Mache, Kale, Cabbages and lots of wild native flowers.

Mizuna dressing
In a food processor or blender, smoothly puree 1 1/2 c mizuna , 1/2 cup each unflavored yogurt and mayonnaise, 2 teaspoons each lemon juice and soy sauce, and 1 clove garlic. If made ahead, cover and chill up to 3 days. Makes about 1 1/2 cups.  When cooking or eating raw, discard the Mizuna stems and only use the leaves.  Wrapped in wet towels, and placed in a plastic bag, Mizuna will keep about 3-5 days.  Mizuna can be stir fried, used in soup, or eaten mixed with other salad greens.

The first of the asparagus is up!  Yes it's purple asparagus!  Have a great week.