SCVWD CSA - April 25, 2012

Artichokes coming along

What's in the box

Parsnips, Celeriac, Boretano Onions, Tangerines, Braising Greens,  2 cups Corn Meal Flour,  Dino Kale,  Ottawa Chinese Cabbage, Herbs-Lemon Balm,  and Flowers.

This weeks special gifts:  Paicines Dijon Mustard and Baked Goods.

Coming Soon

An Eventful Week

My  recent brush with the evil Widder Douglas has left me pondering the uncertainty of things.  You're going along, it's a normal day, and bam something comes and hits you upside the head with a two by four.  So, yes madame got my attention, and I'm moving forward cautiously.  I have a great stack of pills from the quack, I've have my bum pricked by a complete stranger.   So yeah, these bites are nothing, except they raise your blood pressure to crazy levels, are painful and leave you stoopid, that said, it's a darn good thing that I wrote the following recipe before the incident occurred.  We had these the other night topped with chili and sour cream.  Even Zack liked it! 

And yes, I'll be more careful when moving rolled up items that have been stored in the barn, and I won't enter any closet unarmed.  This weekend, once I get my faculties back, I plan to turn over the lawn furniture and every other dark hiding spot and do a spot removal.
 
Cornmeal Waffles

4 to 5 servings

Ingredients
1 3/4 cups all-purpose flour
1  cup yellow cornmeal
2 c. boiling water
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 T. Dry Buttermilk
1/4 C. Milk  (or 1/4 C. Fresh Buttermilk)
 3 tablespoons vegetable oil
 2 large eggs
  
Preheat waffle iron according to manufacturer's instructions.

Put 2 c. of boiling water in a bowl.  Add Cornmeal and set aside for 10 minutes.  You can even do this part at night.

In a large bowl, combine flour, cornmeal/water, baking powder, Dry Buttermilk, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm.

Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro.

Hey these area also great for breakfast.  No waffle iron?   Increase the amount of milk to 1/2 c. and make pancakes.

Leo says his marriage came with a waffle iron, he's since had to replace the iron, not the wife.   (Well not yet, anyway).

Have a great week.  That's it, I'm crawling back in bed.  And I'm really grumpy that I didn't get any special powers.  Zack made me lie on the couch and watch spider man.  No, my spider senses are not tingling.

April 19, 2012 People and Planet CSA

What's in the box

Celeriac and Parsnips

Parsnips, Celeriac, Carrots, Tangerines, Braising Greens, Dried  White Heirloom Beans-Swiss, French or Italian, Herbs-Lemon Balm or Mint, Eggs and Flowers.

This week's special gift:  Grape Jelly  (and something from my neighbor).

Roasted Lemon Balm Chicken

Ingredients: Handful of fresh lemon balm leaves, stems removed
1/4 cup or so of fresh sage leaves
1/4 cup (1/2 stick) butter, softened Salt and pepper, to taste
1 large roasting chicken
1 teaspoon garlic powder
2 tablespoons olive oil

Preheat oven to 400°. Trim herb leaves from stems; wash and pat dry. Set sprigs aside. Chop two-thirds of the leaves, and combine with the butter, salt, and pepper. Rinse chicken and pat dry. Loosen the skin in several places and insert the herb butter underneath. Rub chicken with olive oil, salt, pepper, and garlic powder. Insert the remaining herb sprigs into the cavity of the chicken. Place breast-side-down in a roasting pan. Bake 30 minutes, then turn chicken over. Bake about 20 minutes longer. Makes 4 to 6 servings

Potatoes are up

Lemon Balm Tea

Bring 2 quarts water to a boil, and add the leaves. Reduce heat and allow to steep for about 15 minutes. Strain leaves out, and then add honey or other sweetener to taste. If the tea is too strong, add a bit of water to thin it out. Pour into an ice-filled pitcher and serve. You may want to add a sprig of mint for garnish.

Lemon Mint Sun Tea

1/2 cup mint
1/2 cup lemon balm
3 black tea bags. Place in a gallon container and add cold water to fill the jar. Set in the sun for several hours. Strain out tea and herbs. Pour over ice and refrigerate the leftovers. Sweeten with honey or sugar if desired. (Before icing!)

Lemon Balm Vinaigrette

3 tablespoons light olive oil
1/8 teaspoon salt
6-8 leaves lemon balm
Fresh black pepper to taste
2 tablespoons wine vinegar
Stack the lemon balm leaves together and roll, then with a very sharp knife cut thin strips, and then chop finely. Combine with the other ingredients and serve with steamed vegetables or mixed salad greens.  I sometimes add a dollop of mustard and a bit of sugar to this, if it tastes too blah.  The herb strength really changes year to year.

Braising Greens

Lemon Herb Butter

2 tablespoons lemon balm, chopped
2 tablespoons thyme, chopped fine
1 cup butter, softened 

Cream butter and stir in herbs. Chill for at least 3 hours to allow flavors to blend. Use with seafood or vegetables.
Braising Greens
These are a combinations of Spring Greens that are meant to be eaten together.  Similar to a mixed green salad.  The colors and flavors are meant to compliment each other.   Store them unwashed in a damp towel, in a plastic bag in the fridge drawer.  They're good for about a week this way.  The quicker you eat them, the more nutrients they will have.    Before eating, give them a good wash and remove tough stems.  Try them lightly steamed or sauteed.  They are great mixed with pasta or rice.

Asian Cabbage coming soon

Leo's Everyday Greens (yes, he asks for these everyday)
1/4 c. olive oil
6 large garlic cloves, chopped
one sack o' greens, washed and trimmed
Soy Sauce & Vinegar, or Salt and Wine

In a skillet (or wok) saute the garlic cloves until just lightly golden and remove with a slotted spoon, set aside.  Add the greens about half at a time and saute until tender.  Add a splash of soy sauce and rice vinegar, add the garlic back in and serve.   I have used salt and malt vinegar, sake or sherry and soy sauce.  Basically something salty and something sour really brings out the flavor in these.  On Sundays I saute these in bacon grease and add them to eggs. 


Celeriac
I know, they're a little small, but they were going to bolt if I didn't pick them.  This overly warm sudden spring is not good for our Spring Veges!  I predict a long summer.  This weekend we are planting out the tomatoes.    The vegetable's most classic employment is in the cold French salad celerie remoulade, in which the root is peeled, grated, "cooked" in lemon juice (or blanched briefly in acidulated water) to lose a bit of its rawness, then dressed with a mustardy mayonnaise.  It can also be peeled and mashed and mixed with potatoes.  Drop the peeled bits into a bowl of acidulated water (water into which some lemon juice has been squeezed) immediately after cutting to prevent discoloration. Even if you are planning to fry or bake the celeriac later, parboiling it first for 5 or 10 minutes in acidulated water will soften its raw edge.  The tops can be used like celery in soups and stews, or chopped fine and added to salads.  It's stronger than regular celery, so use it with a light hand.  Wrapped in a wet paper towel and stored in a plastic bag it will last almost a month in your fridge.

On the Farm
We are busier then a day care center full of two year olds.  Casey came back this week to help me weed.  Leo's been tilling every night after work.  With one hand I'm starting seeds and with the other spreading compost and planting out vegetable starts.  Friday and Saturday are supposed to be sizzling in the 80's.  This does not bode well for spring veges.  I'm watering the peas extra just to insure that they don't bolt!  With early temperatures like that, I will be going straight to summer veges.   I'm hoping for favas soon!

SCVWD CSA - April 11, 2012

Garlic

What's in the bag?

Misticanza - Radicchio and lettuce mix with lots of fun things (last of the season),  Lacinato Kale, Arugula, Oregano, Tangerines,  Student Parsnips, Broccoli or Cauliflower,  First Carrots of the season - colored carrots! and Eggs.

This week's special gifts, Cider Mustard and Olive Oil from Oil of Paicines.  

Remember if you send Oil of Paicines an original Olive Oil recipe, they will send you a free bottle of olive oil.

Lettuce and Spinach
The early spring heat has really caused havoc here.  The spinach bolted and the lettuce keeled over.  So, we replanted just before the rain.  I had them all started in trays, so we were ready to go.  We gave them a nice shady spot so I hope to have Sweet lettuce instead of bitter greens, finally. 

Cover Crops
The cover crops have been mowed and Leo lightly tilled to prepare to plant summer crops.  As soon as the ground can be worked, we are ready to plant corn, tomatoes, and beans.

In the Ground
Sweet Lupins,  Beurre D' Roquencourt Green Beans, Onions, Garlic, Carrots, Parsnips, Celeriac, Leeks, Swiss Chard, Beets, Broccoli, Cauliflower, Strawberries, Cabbage, Peas, Potatoes, Greens, Carrots, Turnips and Rutabagas.

Cheating at Badminton,  Referees had to be called

In Trays:
Well, let's just say the list is so long that I'm bulging at the seams here, and Leo has promised a new greenhouse for next season!  Hurray for Leo!  Hurray for Greenhouses!  Hip Hip Hurray!

Perennials
This year I have a lot more artichokes going in, so that in future years, we can have artichokes for 2 months.    So many good things were said about the asparagus, that Leo says this fall, I can start more beds.  As always, it will be a few years before they are ready to harvest, but I could eat more!  We had asparagus for 4 whole weeks.  The Rhubarb we put in last year is looking good.  Alas, it cannot be harvested yet, so when I go up to Greenville, I'll bring you all down rhubarb.  (I'm tempted to tear up the entire lawn there and plant rhubarb).  However, Leo says it would be difficult to play badminton in rhubarb.

Other things coming to the farm
Apples and Pears will be planted next fall.  We are also starting more nut trees, and if Leo has his way, elderberries, peaches, persimmons and more citrus!


Arugula Pesto

1 bunch arugula
1/2 cup of shelled walnuts or pecans
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1/2 teaspoon salt

Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Add the Parmesan cheese and giver her one more pulse.

Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

Serve over pasta, potatoes or pizza.  Or you can be like me and have it on toast with cheese.  (I love arugula.)  I also like it on Tuna or a tomato if I had one, mixed with a little sugar and vinegar, it makes a good salad dressing.

Have a great week!

People and Planet CSA - April 5, 2012

Purple Top Turnips, Noir Long de Pardaihan &  Student parsnips

What's in the bag?

Misticanza - Radicchio and lettuce mix with lots of fun things, Purple Top Turnips,  Lacinato Kale or Swiss Chard,  Navets - Noir Long de Pardaihan,  Student Parsnips, Broccoli, Cauliflower of all kinds,  and Purple Passion Asparagus (last for the season).

This week's special gifts, Cider Mustard and Olive Oil from Oil of Paicines.  And Pumpkin Bars. 

Oil of Paicines took the Gold in LA again!  Need more?  Mike carries it at People and Planet

 It's getting hectic here!


The sprout house is so full, I've made a half warm bed to hold all the sprouts in.  Only 10 days till the last frost, so I'm seeding like a maniac.

Lovely root crops this week.  This is the first time we've had the black turnips.

Le navet de Pardailhan (Black Turnip)

Pardailhan is 30 kilometers west of Béziers, the hills rise up in steps to the Avant-Monts chain, which reaches 800 meters. Here there are no longer vineyards nor olive grove. In the space of just a few kilometers, you leave the Mediterranean scenery behind and pass through pastures where cows graze and oak and beech forests.  The absence of vines can be explained by the altitude and the climate: clouds rising from the Mediterranean are easily trapped by the Pardailhan heights and fog is frequent.

These conditions—rain and plenty of fog—are ideal for turnip cultivation, which needs (navets are said to “drink from their leaves”). They are ‘broadcast-seeded’ at the beginning of August on well-worked land, one kilo of seed per hectare, and then await the rains, which usually arrive in the second half of the month. Pardailhan turnips are white inside, black on the outside and covered with numerous small roots. 

At the table, navets de Pardailhan are beautifully tender with a subtle, sweetish flavor. Many people who say they don’t like turnips are converted by them, bowled over by their delicacy. They can be prepared in many ways: grated raw and tossed in a vinaigrette, sauteed in butter and a little sugar, or in soups and gratins. They are much sought after on the markets of Narbonne and Béziers, the closest towns, though the scarce quantities on sale these days make them somewhat pricey.

Julia the Weeding Goddess

Only 165 people live in Pardailhan. The ones who still cultivate turnips can be counted on the fingers of one hand and not one of them do so as their main occupation.  A rare seed indeed.  Enjoy them, this is not an item you can purchase at any grocery store!

Julia!
Julia is my neighbor.  She is an expert flower gardener and has come to help.  She's whipping those beds into shape and no weed is left standing.  This morning she came and set out marigolds.  There's so many more flowers to plant.  Not to mention vegetables!