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| Ashworth |
What's in the box
Early Italian Garlic, Dark Red
Norland Potatoes, Last of the Beets, Mara Des Bois strawberries, a little vase of basil, First of the Spring Onions from the Onion Trial, Beurre de Rocquencourt green beans, first Zucchini of the Season - Romanesco is ribbed, Genovese is light green, Nano Verde di Milano is dark green, first of the Tomatillos, and the First Corn - Ashworth Sweet corn
This week's special gift - Strawberry Ginger Marmalade (Let me know what you think).
Ashworth Sweet Corn
According to FEDCO Seeds, Fred Ashworth of St. Lawrence Nurseries
originally named his variety "'Rat Selected' in honor of the rodents who
broke into his seed storage room and alerted him to certain kernels
that they preferred." So my buddy Joseph, also known as St. Joe the farmer of Paradise, crossed this corn with another sweet corn and sent me this seed. This is the first open pollinated sweet corn we have every tried at the farm. As this is an OP corn, we can save the seeds. It does however have one drawback, you need to use it right away. The sugars will start to convert to starch quickly, so gobble it up.
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| Great Zukes it's a Romanesco! |
Tomatillos
This is a Foothill Farm Landrace. About 20 years ago we planted a Purple de Milpa tomatillo. Then about 5 years ago we planted a Cisneros Grande Tomatillo. The two crossed, re-crossed and basically now we have a Purple Grande or a Cisneros de Milpa. As the season goes on, we should have a lot more of these, enough to make your favorite verde recipes. When we have just a few, I make Mexican Pizza, or toss them into salad.
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| Testing Sweet Corn, right after this I feel off the bricks |
http://www.sarcasticcooking.com/2012/02/13/maria-verde/ Thirsty - in a few weeks we'll have enough to try these.
Maria Verde
Ingredients
1 lb. of Tomatillos, husked and rinsed
1/2 a Seedless Cucumber (peeling the cucumber is optional)
2 Tablespoons of Grated Horseradish
1/4 Teaspoon of Worcestershire Sauce
1 Tablespoon of Green Hot Sauce
The Juice of Half a Lemon
1/2 Teaspoon of Celery Salt
1/4 Teaspoon of Salt
1/4 Teaspoon of Pepper
8 oz. Vodka
Tajin Spice Blend for the rim (It is a peppery-limey-salty spice that is way better than just regular salt or celery salt on the rim.)
Roughly chop the cucumber and tomatillos. Add the chopped tomatillos, chopped cucumber, horseradish, worcestershire, hot sauce, lemon juice, celery salt, salt, pepper, and vodka to a blender. Puree until completely liquified. Rim the glasses with Tajin spice and a slice of lemon or lime. Add a few cubes of ice to some glasses. Pour and enjoy!
Ingredients
1 lb. of Tomatillos, husked and rinsed
1/2 a Seedless Cucumber (peeling the cucumber is optional)
2 Tablespoons of Grated Horseradish
1/4 Teaspoon of Worcestershire Sauce
1 Tablespoon of Green Hot Sauce
The Juice of Half a Lemon
1/2 Teaspoon of Celery Salt
1/4 Teaspoon of Salt
1/4 Teaspoon of Pepper
8 oz. Vodka
Tajin Spice Blend for the rim (It is a peppery-limey-salty spice that is way better than just regular salt or celery salt on the rim.)
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| Eclipse Calif |
Roughly chop the cucumber and tomatillos. Add the chopped tomatillos, chopped cucumber, horseradish, worcestershire, hot sauce, lemon juice, celery salt, salt, pepper, and vodka to a blender. Puree until completely liquified. Rim the glasses with Tajin spice and a slice of lemon or lime. Add a few cubes of ice to some glasses. Pour and enjoy!
Mexican Pizza with Corn, Tomatillos, and Chipotle Chiles
http://danatreat.com/2009/06/haunted-by-pizza/
Adapted from Everyday Greens
Serves 4-6
By all means, make your own pizza dough if you have the time.
Substitute 1 cup of
cheddar cheese and 1/2 cup of Monterey jack cheese mixed together for
the Cotija if you prefer. You can make this pizza with a pizza pan or
even a cookie sheet instead of a stone.
One recipe Pizza Dough
1 1/2 tbsp. Chipotle Puree
1 large red onion, peeled and thinly sliced
Olive oil
Salt and Pepper
1/4 pound tomatillos, husked, and chopped into small pieces
2 ears of corn, shaved, about 2 cups of kernels
3/4 cup canned black beans, drained
Fine cornmeal for dusting
1 1/2 cups crumbled cotija cheese
1/2 a large avocado, thinly sliced
2 tbsp. chopped cilantro
Place a pizza stone in your oven and preheat it to 500°F.
Season the tomatillos with salt and pepper and set aside. Heat a medium saute pan over medium heat. Drizzle in just enough olive oil to coat the bottom and add the onions. Cook until tender and starting to brown, about 10 minutes. Remove to a plate and set aside. Add a little more oil to the pan followed by the corn. Season the corn with salt and pepper and cook until tender, 3-5 minutes. Set aside to cool.
Roll out the pizza dough and place it on a pizza peel sprinkled with
cornmeal. Drizzle a bit of olive oil over the dough. Spoon a little
(or a lot!) of purée over the dough followed
by a thin layer of cheese. Next add the corn, onions, tomatillos, black
beans, and the remaining cheese.
Bake the pizza in the oven until the crust is golden and crisp, 10 to 12 minutes. Remove it from the oven, lay the avocado slices on top and sprinkle with cilantro.
ugh. Spoon a little (or a lot!) of purée over the dough followed by a thin layer of cheese. Next add the corn, onions, tomatillos, black beans, and the remaining cheese. Bake the pizza in the oven until the crust is golden and crisp, 10 to 12 minutes. Remove it from the oven, lay the avocado slices on top and sprinkle with cilantro
Want more? Go here http://www.foodiecrush.com/2012/05/roasted-tomatillo-and-green-olive-salsa/ Top 10 Tomatillo recipes.
What's Coming?
Cucumbers! I saw them this morning, peaking out from under their vines and carrots from the carrot trial. Prepare to be amazed! Over the 4th all of the melons finally got planted. All 320 of them! Leo and I were dropping by the end of the week. Finally we will get to the bottom of great melons, with a little help from you guys. We also planted more beans and more corn, more lettuce, NZ Spinach and and and. If this weather holds, looks like we'll have you all with us till Thanksgiving. Have a great week.
Adapted from Everyday Greens
Serves 4-6
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| Spanish Torpedo |
One recipe Pizza Dough
1 1/2 tbsp. Chipotle Puree
1 large red onion, peeled and thinly sliced
Olive oil
Salt and Pepper
1/4 pound tomatillos, husked, and chopped into small pieces
2 ears of corn, shaved, about 2 cups of kernels
3/4 cup canned black beans, drained
Fine cornmeal for dusting
1 1/2 cups crumbled cotija cheese
1/2 a large avocado, thinly sliced
2 tbsp. chopped cilantro
Place a pizza stone in your oven and preheat it to 500°F.
Season the tomatillos with salt and pepper and set aside. Heat a medium saute pan over medium heat. Drizzle in just enough olive oil to coat the bottom and add the onions. Cook until tender and starting to brown, about 10 minutes. Remove to a plate and set aside. Add a little more oil to the pan followed by the corn. Season the corn with salt and pepper and cook until tender, 3-5 minutes. Set aside to cool.
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| Cal Early Red |
Bake the pizza in the oven until the crust is golden and crisp, 10 to 12 minutes. Remove it from the oven, lay the avocado slices on top and sprinkle with cilantro.
ugh. Spoon a little (or a lot!) of purée over the dough followed by a thin layer of cheese. Next add the corn, onions, tomatillos, black beans, and the remaining cheese. Bake the pizza in the oven until the crust is golden and crisp, 10 to 12 minutes. Remove it from the oven, lay the avocado slices on top and sprinkle with cilantro
Want more? Go here http://www.foodiecrush.com/2012/05/roasted-tomatillo-and-green-olive-salsa/ Top 10 Tomatillo recipes.
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| The beautiful Carrot Trial. The Giant White flowers are the future of our carrots. |
What's Coming?
Cucumbers! I saw them this morning, peaking out from under their vines and carrots from the carrot trial. Prepare to be amazed! Over the 4th all of the melons finally got planted. All 320 of them! Leo and I were dropping by the end of the week. Finally we will get to the bottom of great melons, with a little help from you guys. We also planted more beans and more corn, more lettuce, NZ Spinach and and and. If this weather holds, looks like we'll have you all with us till Thanksgiving. Have a great week.
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