Wednesday, March 27, 2013

March 27, 2013 - Welcome Mer Folk!

Welcome to all you folks from the Presentation Pool!

Today on the farm
So here's some quick things you should know:

1.  Wash your veges and eggs "Before" you use them, not before you put them in the fridge.
2.  Asparagus are like flowers, cut the stems and plunk them in water to store in the fridge. 
3.  The little plastic bag is freshly ground corn meal from our own corn.  Use it fast, or freeze it.  There's exactly one cup there.

What's in the March Madness Bag:
Last year's garlic,  there's just a small amount left, and it's about to leaf out.  Purple Passion Asparagus, Chioggia Beets, Joan Rutabagas, Florence Fennel, and Corn Meal.  This week's special gift is Salsa.

MacGregor's Favorite Beets (coming along)


Please, don't eat them raw.  Some people get a reaction like throat closing.  It only lasts for a few seconds, but unless you've eaten them raw before, just skip it!  The greens are wonderful braised.  The beets are terrific roasted.  But most nights I serve them like this:

Salad Beets
Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle, then slip off and discard skins. Cut beets into 1/4-inch-thick slices.  Whip up your favorite vinegrette and olive oil and put the warm beets in it and let them stand for a few minutes while you make the rest of the salad.  Put in a jar in the fridge, they are even better the next day.  It's really important to leave about an inch of stem on the beets before boiling; it keeps them from bleeding.

Tonight for supper we are having roasted fennel, rutabagas and beets.

Rutabagas can be made anyway that you make potatoes and the tops are edible too.

Creamed Rutabaga Greens
Wisteria Blooming in the driveway
1 T. of Olive Oil and 1 T. of Butter
a “mess” of rutabaga greens 
1 medium onion, diced
several garlic cloves, minced 
1 cup heavy cream

1. Rinse greens thoroughly and remove stems. Cut leaves into ribbons (layer leaves and roll them up to make this go faster, using knife to cut)
2. Heat cooking fat in deep pot; over medium high heat, add onion and garlic and lightly brown.
3. Once lightly browned, added cut greens a few handfuls at a time until gently wilted. Using tongs, mix greens with onion/garlic and add remaining greens in batches until all are wilted. Toss with tongs to prevent burning.
4. Add cream and toss mixture; reduce heat to low and cover for 15-20 minutes, allowing greens to soak up cream.
5.  If you like, throw the whole mess into your food processor and whirl away.  

Save the jars!  Return them when empty.  Have a great week, see you in April

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