March 7, 2012 SCVWD CSA

What's in the bag?
Texas Gourdseed White Corn Meal,  Dried Beans-either Violet's Every Colored Butter Beans or French Filets, Vivid Choy, Misticanza - Radicchio and lettuce mix with lots of fun things, Broccoli Rabe, Scarlet Ohno Turnip Greens, or Purple Ball Turnips,  Citrus - Blood Oranges or Dancy Tangerines, Cabbage either purple for braising or Green for stuffing!, Purple Passion Asparagus, and some Swiss Chard.

This week's special gifts:   Pumpkin Bars and the last of 2011 Canning projects.  We have been going through BBQ Sauce like crazy with these sunny days.  So, I saved some for you folks and a few other things I know you love.

Well, we've had some beautiful days, and then March decided to kick up her lion side, and the roof of the barn is the worse for wear.  Leo is up putting a band-aid on it as we speak.  Do you ever notice that no house or barn falls apart when the spouse is in, but just let him go to work or vacation and the whole place jumps into Dorothy's hand basket and tries to sail it self off to OZ.

Speaking of Wizards, Scarecrows and Tin Woodsmen,   I have been running up and down the yellow brick road looking for great seeds for the upcoming season.  I've found some old friends, and some crazy odd things.


On farm experiments this year:
Italian Dry Beans, Year 2
Watermelon, Searching for Goldilocks, or Just Right
Other Melons, Searching for storage melons that you can keep all the way till Christmas!
Carrots, Can we please find carrots that are of a decent size with great flavor? We want to eat them, juice them, dry them and freeze them!


Corn - Still hunting the perfect Polenta Corn.  This year - Cascade Maple Gold!
Tomatoes - The ongoing search for everyone's favorite 10 tomatoes. 
Onions - Is there a perfect red storage onion?
Garlic - Can we grow true garlic seed?  TGS has no diseases and is not a clone. 
Okay, there's also some top top secret things growing that we have never tried before...but I can't tell you, because then it wouldn't be a secret.  Shhh, more later!
Lettuce - Is there such a thing as a lettuce that will grow in San Martin in the summer?  And just to show that there's no place like home...spaghetti squash is coming back and many of your regular favorites!

Cabbage and Noodles
This takes about an hour, so it's a great weekend recipe.
1 C. thinly sliced onions
1/4 C. butter
1 1/2 T. Paprika
4 C. Shredded Cabbage (about 1 pound)
2 t. salt
12 oz wide egg noodles
Fresh Ground Pepper
dollop of sour cream

In a pot with a tight lid, cook the onions in the butter on medium heat until golden, about 10 minutes.  Add the paprika and saute for a few seconds more.  Stir in the cabbage, add the salt and continue to cook for 5 more minutes, stirring occasionally. Put the lid on, and turn it on VERY low heat and cook for another 45 minutes, stirring until the cabbage is soft and brown but NOT burnt!  At about the 35 minute point, cook the noodles in boiling water until al dente.  Drain and toss well with the cabbage. Plate up, sprinkle with pepper and serve each with a dollop of sour cream.  Another lovely Eastern European dish that's great as a whole meal, or a side dish.


Orecchiette with Butter or Filet Beans
1 large bunch of broccoli or broccoli rabe with stems and lots of leaves.
1 T. Olive Oil
2 T. minced garlic
1/2 t. pepper flakes
1 1/2 cups cooked butter of filet beans (see below)
1 C. chopped tomatoes (if you have any sun dried left, use them here, you'll only need 1/4 c.)
1/2 c. grated Pecorino Romano

Bring a large pot of salted water to a boil.
Cut all the broccoli into 1 inch lengths (yes, stems leaves and all).
In a large frying pan, warm the oil, saute the broccoli and garlic for about 7 minutes, until the broccoli rabe is bright green.  Add the red pepper flakes and beans, lower the heat and keep warm while the pasta coooks.

When the pasta is cooked, add the sauteed bean mixture, the tomatoes and cheese.  Serve!

BEANS beautiful Beans

So, as usual, soak them over night, rinse, drain and put them in a pot to boil,  NEVER add salt.  Never cook in a crook pot.  Put a lid on and let them simmer till done.  About an hour or so.  I do this the night before.  Add your salt and seasoning at then end  of the cooking cycle and let them soak it up.

Stuffing Cabbage?  See June 2011 for help!  Yummy, guess what we're having for supper?


Have a great week.