Posts filed under ‘community supported agriculture’

csa share – week 22

csa share week 22

Welcome to the 22nd week of the 2014 Pitchfork & Crow Summer CSA!

Here’s what’s in the share:

  • Pentland Brig Kale - another favorite variety from our friends at Adaptive Seeds
  • Garlic
  • Jimmy Nardello Sweet Peppers – many of these peppers are drying down but we still think they’re tasty.  Chop them up and throw them in your stir fry or soups or dehydrate them for red pepper flakes!
  • Carrots
  • Mountain Rose Potatoes – Red on the inside and outside both!  A good multi-purpose variety great baked, mashed, or fried.
  • Dill - We’re thinking potatoes and dill!
  • Broccoli
  • Cauliflower
  • Daikon Radishes – check out the slaw recipe down below, or perhaps Sake Pickles are more your thing?
  • Fennel
  • Mixed Tomatoes
  • Carnival Winter SquashEpicurious says: “Breed an acorn squash with a sweet dumpling squash, and you get a carnival squash. While the carnival squash’s exterior resembles both of its relatives’, its yellow flesh is mellow and sweet. Use it wherever acorn squash or butternut squash is called for in a recipe.”

.

farm visit

We’ve deemed the final CSA member farm visit a success!  Many thanks to everyone who made it out on Saturday to enjoy an afternoon on the farm in the gorgeous fall weather.  The potluck spread was delicious, the pumpkins were plentiful enough, and the cidering must have been a hit because our fruit cooler is a lot emptier these days.  Jeff says one of his favorite parts of his job is taking kids on tractor rides and I think he got his fill on Saturday with many trips back and forth to the pumpkin patch.

Are you carving your jack-o-lanterns from the farm?  Or setting up fun displays?  We’re big fans of pumpkins and would love to see photos of your creations!  Share them in the P&C CSA member Facebook group.

tractor

It’s been a busy week of running rainy day errands and then preparing for Saturday’s farm event.  The biggest news is that we bought a tractor!  Some time ago I mentioned that we were delving into the world of tractor financing in hopes of upgrading our machinery situation.  We’ve had enough of leaking hydraulic fluid, difficult starting requiring constant jumping off, smoky exhaust, and frequent and expensive break-downs.  After filling out many forms and signing our lives away, we secured a loan from the Farm Service Agency, the same government agency that we have our farm land loan through.  And then the tractor search commenced.  The tractor we had had our eye on sold while we were figuring out financing, so with our new loan in hand we began shopping around in earnest.

We’re effectively replacing our field work tractor, the 1978 White Field Boss, though we’ll keep that tractor around as a back-up.  Currently we use the White for mowing, discing, tilling, spreading fertilizer, and any heavy lifting that requires either a bucket or forklift forks.  With this new purchase we’re looking to increase the number of ways we use our field work tractor.  In addition to all of the ground work I mentioned we’re hoping to also use it for transplanting and eventually some cultivation tasks too.

Here’s what we wanted in a new tractor:

  • Narrow enough to drive down beds without running over vegetables
  • Short enough to drive through field houses, no cab
  • A creeper gear to drive slowly when pulling a transplanter
  • Well placed exhaust pipe that isn’t too tall or blowing on person riding transplanter
  • 4 wheel drive for more traction
  • Enough horsepower to pull our implements
  • Rear hydraulic fittings for running our disc
  • Commonly available parts for easy replacement
  • Under 1,000 hours
  • Fit within our loan budget
  • A bucket was a plus, but one that is heavy duty and can be removed quickly when needed

After weeks of searching Craigslist and the local tractor dealerships and debating which of these items on our wishlist might have to be scratched, we called up a tractor shop/small dealer in Aurora who had helped a couple of other farm friends locate tractors.  It turned out he had just what we were looking for and we signed the papers on Friday on a McCormick F105xl with 615 hours.  It will be delivered in a few weeks, after they install loader mounts and a loader.  We sure are glad to have that project marked off the To Do list, and we’re excited to get this new machine into action!

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Jeff Bramlett and Carri Heisler

.

Here are a few recipes to get you inspired:

Daikon, Carrots, and Broccoli Slaw

  • 8 ounces daikon (Japanese white radish),* peeled, cut into 1-inch pieces (about 1/2 large)
  • 6 ounces peeled baby carrots
  • 6 ounces broccoli stems, cut into 1-inch pieces
  • 1 cup chopped green onions
  • 1/3 cup seasoned rice vinegar
  • 2 1/2 tablespoons minced peeled fresh ginger
  • 1 1/2 tablespoons Asian sesame oil
  • 1 1/2 teaspoons chili-garlic sauce*

Fit processor with large-hole grating disk. Working with a few pieces at a time, push daikon, carrots, and broccoli stems through feed tube until all vegetables are grated. Transfer vegetables to medium bowl. Add green onions. Whisk vinegar, ginger, oil, and chili-garlic sauce in small bowl to blend; pour over vegetables and toss to coat. Season with salt and serve.

* Available at most supermarkets and at Asian markets.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Daikon-Carrot-and-Broccoli-Slaw-240679

.

Kale Squash Salad

  • 1 1/2 pounds butternut squash, peeled and chopped into 2-inch pieces
  • 1/8 teaspoon nutmeg
  • 1 cup heavy cream
  • 3/4 teaspoon sea salt
  • A generous pinch black pepper
  • 2 tablespoons olive oil
  • 1 large onion, small diced, about 1 1/2 cups
  • 2 large cloves garlic, minced
  • 1 1/2 inches fresh ginger, finely minced, about 1/4 cup
  • 1 pound kale, approximately one large bunch, (I prefer curly kale but lacinato kale will also work), washed, and chopped into 2 inch slices
  • 1/2 teaspoon crushed red pepper flakes
  • 1–1 1/2 cups water
  • 14 ounces crushed tomatoes
  • 1 tablespoon red wine vinegar
  • 3/4 teaspoon salt

1. Preheat oven to 350°F.

2. In a large saucepan, put the squash and just enough water to cover. Cover the pan. Heat to boiling, reduce heat to medium, cook 20–30 minutes until squash is soft but not falling apart. You should be able to easily stick a butter knife through a piece of squash. Drain excess water.

3. Add cream, nutmeg and salt to the squash. Blend with an immersion blender until smooth. (Or put everything in a blender. You will need to add a little bit of water to get it to blend well.) Set aside.

4. In a 4 quart saucepan, cook onion, garlic, and ginger in olive oil till soft.

5. Add kale, red pepper, water, crushed tomatoes. Cook till kale is soft and turns a duller green.

6. Add salt and vinegar. Stir and remove from heat.

7. Fill the bottom of an 8×8 inch pan with the kale tomato mixture. Top with the creamed squash, smoothing out the top.

8. Bake 45 minutes. Cool 10 minutes before serving.

From Epicurious via Epicurious, http://www.epicurious.com/recipes/food/views/Kale-Squash-Salad-51209860

.

Broccoli, Red Pepper, and Cheddar Chowder

  • 1 small head broccoli (1/2 pound)
  • 1 large boiling potato (1/2 pound)
  • 1 large onion, chopped
  • 1 red bell pepper, cut into 1/2-inch pieces
  • l large garlic clove, finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dry mustard
  • 2 tablespoons all-purpose flour
  • 3/4 cup heavy cream
  • 6 oz sharp Cheddar, coarsely grated (1 1/2 cups)

Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.

Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.

Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.

From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/Broccoli-Red-Pepper-and-Cheddar-Chowder-105893

.

.

October 21, 2014 at 1:25 pm Leave a comment

csa share – week 21

csa share week 21

Welcome to the 21st week of the 2014 Pitchfork & Crow Summer CSA!

Here’s what’s in the share:

  • Salad Mix
  • Red Onions
  • Poblano & Jalapeno Peppers
  • Carrots
  • Cabbage
  • Broccoli
  • Cauliflower
  • Radishes
  • Cilantro
  • Tomatillos
  • Butternut Winter Squash

CSA Member Potluck! We’re looking forward to this weekend’s final CSA farm visit of the season!  Potluck lunch around 12:30pm with cidering, pumpkin picking, and a farm tour to follow.  The weather looks like some rain on Saturday, but we’ll set up under cover if needed.  Check this week’s CSA member email for the full details.

onions and garlic

Although the weather hasn’t felt like it, the calendar says it’s mid-October and time to get the very last of the planting done for the season.  This weekend we got our overwintering onions and garlic in the ground!  We also planted the last of the salad mix.  It sure is a relief to have made the final planting push and to have that off the To Do list.

We’ll be bringing some extra garlic cloves to the pick-ups if you’d like to stick some in the ground too.  It will overwinter, shoot up next spring, and you can eat it as green garlic in the late spring or harvest it as garlic heads once it begins to dry down next summer.

last transplanting

As we head into the last month and a half of the summer CSA, we hope you’re thinking about stocking up for winter.  Interested in buying locally grown bulk grains, milled flours, dry beans, fruit, or extra winter squash or root vegetables? Several events will be taking place around the valley for just that purpose!  Check out the “Fill-Your-Pantry” details on the Ten Rivers Food Web website for information on bulk buying opportunities in Corvallis, Eugene, and Shedd in the coming weeks.

Speaking of the end of the summer CSA, we have a few spots open in the Winter CSA program for folks who pick-up in Salem if you’re interested in staying on for the next six months of local vegetables.  Details can be found on the Winter CSA page.  We’d like to give preference to current CSA members, so please send us an email at farmers@pitchforkandcrow.com if you’d like to join the Winter CSA and we’ll get you signed up.  Also, for folks who currently pick-up at the farm, we’re working on an alternative and we’ll let you know the plans soon.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Jeff Bramlett and Carri Heisler

.

Here are a few recipes to get you inspired:

Green Poblano Rice (Arroz Verde al Poblano)

  • 1 2/3 cups chicken broth or water
  • 2 fresh poblano chiles, stems and seeds removed, and roughly chopped
  • 12 sprigs cilantro, plus extra for garnish
  • Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
  • 1 tablespoon vegetable or olive oil
  • 1 cup rice, preferably medium grain
  • 1 small white onion, cut into 1/4-inch dice
  • 5 garlic cloves, peeled and finely chopped

The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.

The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.

Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it’s ready to serve.

Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.

Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.

From Epicurious via Epicurious by Rick Bayless, http://www.epicurious.com/recipes/food/views/Green-Poblano-Rice-Arroz-Verde-al-Poblano-15367

.

Grilled Skirt Steaks with Tomatillos Two Ways

For tomatillo salsa:

  • 4 pasillas de Oaxaca (dried smoked chiles), wiped clean
  • 1 pound fresh tomatillos, husked and rinsed, then quartered
  • 1 cup packed cilantro sprigs
  • 2 garlic cloves
  • 1 tablespoon packed dark brown sugar
  • 1 teaspoon molasses (not blackstrap)
  • 1/2 teaspoon ground cumin
  • 1/3 cup vegetable oil

For steaks and tomatillo salad:

  • 1/4 cup vegetable oil, divided
  • 3/4 teaspoon ground cumin
  • 1 3/4 pounds skirt steak, halved
  • 1/2 pound fresh tomatillos, husked and rinsed
  • 1 cup cilantro leaves
  • 2 teaspoons finely chopped shallot
  • 2 teaspoons fresh lime juice

Make salsa:
Slit chiles lengthwise, then stem and seed. Heat a dry heavy skillet (not nonstick) over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 1 minute. Cover chiles with hot water in a bowl and soak until softened, about 20 minutes, then drain.

Purée chiles, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender until smooth, about 1 minute.

Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook salsa (it will spatter), stirring occasionally, until slightly thicker, 5 to 8 minutes.

Grill steaks:
Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure.

Whisk together 2 tablespoons oil, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then coat steaks.

Oil grill rack, then grill steaks, covered only if using a gas grill, turning once, until grill marks appear, 4 to 6 minutes total for medium-rare. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.

Make salad while steaks rest:
Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.

Cut steaks into serving pieces and top with salsa and salad.

From Epicurious via Gourmet by Ian Knauer, http://www.epicurious.com/recipes/food/views/Grilled-Skirt-Steaks-with-Tomatillos-Two-Ways-350249

.

Pickled Radishes

  • 10 red radishes, trimmed, unpeeled, quartered
  • 10 garlic cloves
  • 1 teaspoon whole black peppercorns
  • 2 cups distilled white vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar

Combine first 3 ingredients in a clean 1 quart glass jar. Add vinegar, salt, and sugar. Cover; shake until sugar and salt begin to dissolve. Refrigerate for at least 3 days, shaking once a day. DO AHEAD: Can be made 1 month ahead. (The flavor mellows the longer the mixture pickles.) Keep chilled.

From Epicurious via Bon Appétit by Eric Werner, http://www.epicurious.com/recipes/food/views/Pickled-Radishes-366455

.

.

 

October 14, 2014 at 1:15 pm Leave a comment

csa share – week 20

csa share week 20

Welcome to the 20th week of the 2014 Pitchfork & Crow Summer CSA!

Here’s what’s in the share:

  • Spicy Salad Mix – a mix of mizuna, arugula, and tatsoi, this mix could be lightly braised as cooking greens too!
  • Garlic
  • Sunset Italian Mix Sweet Peppers
  • Carrots
  • Lacinato Kale – everyone’s favorite for kale chips!
  • Broccoli
  • Summer Leeks
  • Ozette Fingerling Potatoes
  • Celery
  • Winter Squash – red Potimarron or Stella Blue, some of our favorite of the winter squashes with drier meat than other varieties

pumpkins

This past weekend we went out to Bauman’s Farm in Gervais to cheer on our friend and her 411# pumpkin in the Giant Pumpkin Weigh Off.  Her pumpkin was only a quarter of the weight of the largest of the giant pumpkins, but it wasn’t the smallest either.  Going into the day, I didn’t realize quite how seriously some folks take the growing of giant pumpkins.  Evidently they start them very early in the season, grow them inside greenhouses, and use heaters to keep them warm. After so much effort, it’s no wonder they’re hoping to win the big prize.  A highlight was the witnessing of a world record being set in the giant squash category.  We were told a world record was set in Switzerland a few days before for the giant pumpkin category.  People all over the world are growing giant pumpkins thanks to the Great Pumpkin Commonwealth!

All the focus on pumpkins reminded me that we have a patch of our own for you to visit soon.  You won’t find any giant pumpkins in our patch, though we did have a few nice looking volunteer field pumpkins come out of the pole bean area.  As I’ve mentioned in previous weeks, October 18th is the last CSA member potluck of the season, and your chance to choose a pumpkin out of the field.  Check this week’s member email for further details.

peppers and potatoesWe had our first frost warning last week.  We decided not to take any chances and harvested the last of the peppers.  There were quite a few out there, so we’ll still be sharing them with you from storage.  Though the frost didn’t materialize, Jeff did get the pepper area quickly prepped and sown into cover crop.  Sowing cover crop is perpetually at the top of the “To Do” list at this point in the season.  We also endeavored to make some progress on our potato harvesting.  This time of year we begin to run low on storage totes and cooler space, so it’s a delicate dance of what’s to be harvested and when.  As we’re trying to gt the potatoes out of the ground, we hope to get our garlic and overwintering onions in the ground.  We hear there’s a good rain headed this way by the weekend and we’re looking forward to it!

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Jeff Bramlett and Carri Heisler

.

Here are a few recipes to get you inspired:

Risotto with Butternut Squash, Leeks, and Basil

  • 3 tablespoons olive oil, divided
  • 4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash)
  • 3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
  • 1 tablespoon chopped fresh thyme
  • 2 cups arborio rice
  • 4 14-ounce cans (or more) vegetable broth
  • 1 cup chopped fresh basil
  • 3/4 cup freshly grated Parmesan cheese plus additional (for serving)

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.

Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Risotto-with-Butternut-Squash-Leeks-and-Basil-362289

.

Broccoli, Red Pepper, Cheddar Chowder

  • 1 small head broccoli (1/2 pound)
  • 1 large boiling potato (1/2 pound)
  • 1 large onion, chopped
  • 1 red bell pepper, cut into 1/2-inch pieces
  • l large garlic clove, finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dry mustard
  • 2 tablespoons all-purpose flour
  • 3/4 cup heavy cream
  • 6 oz sharp Cheddar, coarsely grated (1 1/2 cups)

Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.

Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.

Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.

From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/Broccoli-Red-Pepper-and-Cheddar-Chowder-105893

.

Celery Soup

  • 1 chopped head of celery
  • 1 chopped large waxy potato
  • 1 chopped medium onion
  • 1 stick unsalted butter
  • Salt
  • 3 cups low sodium chicken broth
  • 1/4 cup fresh dill
  • 1/2 cup heavy cream
  • Celery leaves
  • Olive oil
  • Flaky sea salt

Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.

Cook, stirring, until onion is tender, 8–10 minutes.

Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Celery-Soup-51246210

.

.

October 7, 2014 at 1:41 pm Leave a comment

csa share – week 19

csa share week 19

Welcome to the 19th week of the 2014 Pitchfork & Crow Summer CSA!

Here’s what’s in the share:

  • Salad Mix
  • Sweet Onions
  • Shishito Peppers – Deborah Madison’s Sauteed Shishito Recipe is just what we’d do with them!
  • Beets
  • Cilantro
  • Tomatillos – one more round of salsa verde anyone?
  • Broccoli
  • Prize Choi
  • Radishes
  • Spaghetti Squash – This is a new one for us and we’re hoping to try out this Spaghetti Squash with Sausage Filling recipe soon!

sunflowers

Farming is humbling and difficult and awe inspiring, and I can’t imagine choosing different work.  Having transitioned from the world of cubicles and spreadsheets, I’ve experienced the stability and comfort an office job affords.  When folks ask me if I miss that life, it gives me pause.  I don’t miss the long hours stuck in front of a computer or the commuting or the constant demand.  I don’t really even miss the paycheck now.  What do I miss then?  Stability.

Another farmer mentioned once that farming is like doing magic.  I think that’s true to an extent.  We put tiny seeds in the ground and they grow into amazing amounts of food!  What could be more magical?  Perhaps expecting magic to be more stable is asking too much.  After all, we’re working alongside nature and she has many different ideas about how things are going to unfold in any given season.  As we learn and gain new skills and improve this land, I think we’ll also find more stability in this work and confidence in ourselves as we do it.  In the meantime, I find that although the defeats can feel crushing, the victories are sweeter for it, and we’re finding some semblance of balance between the two.

cilantro

In the fall of 2013 we direct seeded a row of cilantro.  Some of that cilantro went into CSA shares.  Some of it went to seed and re-sprouted in the early winter of this year.  As that 2nd round was flowering, it made an appearance in an early CSA share this season.  Then it went to seed again.  We ignored it all summer.  In August we had an empty bed next to the seed and Jeff came up with the idea to shake the seeds into the empty bed, effectively broadcast seeding the cilantro.  Weeds sprouted.  Jeff cursed and re-tilled the bed.  Finally cilantro sprouted. And we celebrated victory!

winter squash

This week we brought in the last of the winter squash from the field.  A seeding mix-up in the spring (my fault!) has resulted in a plethora of spaghetti squash in the mix.  This is our first time growing spaghetti squash, so what was meant to be a trial run has turned into a glut of sorts.  We’ve got our fingers crossed that this is the next big thing in winter squash circles.  Or at least amongst CSA members.  Now who were those folks that requested this variety in the past?  Let us know your favorite spaghetti squash recipes!

highs and lows

As we work to wrap up another season of farming, I can point to many successes and many failures.  When you’re this close to something, it’s hard not to see it all.  Happening upon the marigolds planted in the far corner of the the farthest field is a win.  Realizing there’s a leak in a pipe you didn’t know existed, not so much.  I can say for certain that I never had such strong connections to a spreadsheet back at the office job.  Not a single one.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Jeff Bramlett and Carri Heisler

.

Here are a few recipes to get you inspired:

Oven-Roasted Flounder with Bok Choy, Cilantro, and Lime

  • 1 scallion, thinly sliced
  • 1/4 cup coarsely chopped cilantro, plus small sprigs for garnish
  • 1/4 cup fresh lime juice
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons finely minced peeled ginger
  • 3 1/2 tablespoons vegetable oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 pound baby bok choy (2-3 bunches), cut in half lengthwise
  • 1/2 cup sake or dry white wine
  • 4 4-ounce fillets flounder or other delicate white fish (up to 1/2″ thick)

Arrange a rack in upper third of oven; preheat to 400°F. Combine scallion, 1/4 cup cilantro, and next 4 ingredients in a small bowl. Whisk in 1 1/2 tablespoons oil. Season cilantro-lime sauce with salt and pepper; set aside.

Heat remaining 2 tablespoons oil in a large skillet over high heat until shimmering. Working in batches if needed, add bok choy, cut side down, and sear until golden brown, 2-4 minutes per batch. Turn bok choy cut side up and remove pan from heat. Add sake. Season flounder fillets with salt and pepper and arrange in a single layer over bok choy. Roast in oven until fish is just cooked through, 8-10 minutes.

Spoon sake sauce from skillet into the bottom of 4 shallow bowls, dividing evenly. Add bok choy to each bowl, dividing evenly; top each bowl with 1 fish fillet. Spoon some cilantro-lime sauce over fish and garnish with cilantro sprigs. Serve remaining cilantro-lime sauce alongside for drizzling.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Oven-Roasted-Flounder-with-Bok-Choy-Cilantro-and-Lime-51133820

.

Lettuce and Beet Salad with Sour Cream Dressing

  • 2 medium beets (about 8 ounces)
  • 2/3 cup sour cream
  • 2 tablespoons grated onion
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon Dijon mustard
  • 5 cups (packed) mixed torn lettuces (such as romaine, red leaf and butter lettuce)

Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour. Cool; peel beets. Coarsely shred beets.

Whisk sour cream, onion, vinegar, sugar and mustard in small bowl to blend. Season with salt and pepper. Place lettuces in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with beets, dividing equally.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Lettuce-and-Beet-Salad-with-Sour-Cream-Dressing-846

.

Roasted Radishes

  • 2 bunches medium radishes (such as red, pink, and purple; about 20)
  • 1 1/2 tablespoons olive oil
  • Coarse kosher salt
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon fresh lemon juice

Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

From Epicurious via Bon Appétit by Tasha de Serio, http://www.epicurious.com/recipes/food/views/Roasted-Radishes-with-Brown-Butter-Lemon-and-Radish-Tops-364609

.

.

September 30, 2014 at 1:17 pm Leave a comment

csa share – week 16

csa share week 16

Welcome to the 16th week of the 2014 Pitchfork & Crow Summer CSA!

Here’s what’s in the share:

  • Torpedo Onions
  • Sweet Sunset Italian Mix Peppers
  • Carrots
  • Basil
  • Eggplant
  • Shiraz Beets
  • Brussels Sprouts Tops – It’s time to top the Brussels so we’ll have fat sprouts later this fall.  That means tasty greens now!  Eat them up like kale or collards.
  • Napa Cabbage
  • Tomatoes
  • Scarlet Runner Shelling Beans – Probably the prettiest shelling beans around!  Shell the beans and use the greener pods to flavor a soup or stock.  Alternatively, these could be really great on the grill.
  • Pike Melons – this variety was bred in Monmouth, Oregon in the 1930s! I’m thinking cantaloupe sorbet.  Recipe below.

frogs

This summer has been a whirlwind of work and heat and vegetables.  Somehow we’ve ended up in the second week of September with a To Do list that includes harvesting many of the season-long crops like potatoes, winter squash, and dry beans.  Weren’t we just planting those crops last week?  My how time flies.

We came upon these two frogs in the photos above in the back orchard while we were harvesting apples this past weekend.  Evidently the lush clover/grass mix of the orchard is good frog habitat.  Seeing these little guys (or gals?) around the farm is always a good omen and helps us to take a moment to appreciate this place.

lettuce and strawflower

Work this week has continued as it does: irrigate, plant, weed, harvest.  This week we transplanted a bed of lettuce, the second to last of the season.  Again, with the time and the flying.  We also spent some time during the height of the heat getting some notes down about how crops have done this year.  Our winter planning session is usually well past the growing season’s end and often it’s difficult to remember how well the cucumbers varieties did in December for instance.  We’ve learned some good lessons this year and getting those notes down now will save us time and hopefully improve next season’s plan.

to bend

Sunday evening we took a quick trip over the mountains to Bend.  There was a promising Craigslist find that provided the reason for the trip, but I enjoyed the change in scenery along the way.  Sometimes it’s difficult to walk away from that To Do list I mentioned earlier so we have a limited range these days.  We hadn’t been over the pass in years and I very much appreciated seeing my favorite mountains in the distance, feeling the dry summer air, and enjoying a sunset from the east side.  It’s a different world over there.

While I’m always happy to return to the farm, getting away can certainly provide much needed perspective and restoration.  Hopefully you’re all enjoying the transition to fall and wringing out the last of the summer days before they’re only a memory.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Jeff Bramlett and Carri Heisler

.

Here are a few recipes to get you inspired:

Fettuccine with Ham and Napa Cabbage

  • 1/2 pound fettuccine
  • 1 onion, chopped
  • 2 cups chopped Napa cabbage
  • 1 tablespoon vegetable oil
  • 1/4 pound cooked ham, chopped
  • 1/2 teaspoon caraway seeds
  • 1/3 cup heavy cream

In a large saucepan of salted boiling water cook the fettuccine until it is al dente, reserve 1/2 cup of the cooking water, and drain the pasta well. While the pasta is cooking, in a heavy skillet cook the onion and the cabbage in the oil over moderate heat, stirring, until the vegetables are golden, stir in the ham and the caraway seeds, and cook the mixture, stirring occasionally, for 2 minutes, or until the cabbage is tender. Add the cream and simmer the mixture for 1 minute. In a large bowl toss together the fettuccine, the ham mixture, and salt and pepper to taste and add enough of the reserved cooking water to thin the sauce to the desired consistency.

From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/Fettuccine-with-Ham-and-Napa-Cabbage-13300

.

Eggplant Rolls Filled with Basil ad Cheese

For the tomato sauce

  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1 small garlic clove, minced
  • 2 pounds tomatoes, chopped coarse
  • a pinch of sugar

For the eggplant rolls

  • a 1-pound eggplant
  • 1 cup grated mozzarella (about 1/4 pound)
  • 3 1/2 ounces (about 1/2 cup) mild, soft goat cheese such as Montrachet, at room temperature
  • 1/4 cup shredded fresh basil leaves
  • 2 to 3 tablespoons olive oil
  • fresh basil leaves for garnish

Make the tomato sauce:
In a heavy skillet cook the onion in the oil over moderately low heat, stirring, for 3 minutes, stir in the garlic, and cook the mixture, stirring, until the onion is softened. Add the tomatoes, the sugar, and salt to taste and cook the mixture over moderate heat, stirring, for 20 minutes. Force the mixture through the fine disk of a food mill set over a saucepan and cook the sauce over moderately high heat for 5 to 10 minutes, or until it is thickened to the desired consistency.

Make the eggplant rolls:
With a hand-held slicing device or large sharp knife cut the eggplant lengthwise into 1/4-inch slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 30 minutes. In a bowl stir together the mozzarella, the goat cheese, and the shredded basil. Pat the eggplant dry, arrange one layer of it on the oiled rack of a broiler pan, and brush it with some of the oil. Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden. Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden. Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same manner. Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1-inch border at the wide end, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion. Arrange the rolls, seam sides down, in an oiled flameproof shallow baking dish just large enough to hold them in one layer and broil them for 3 minutes, or until the cheese is just melted and bubbling.

Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil leaves. Makes about 12 rolls.

From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/Eggplant-Rolls-Filled-with-Basil-and-Cheese-12755

.

Cantaloupe Sorbet

  • 2/3 cup sugar
  • 1/2 cup water
  • 3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)

Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours.

Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.

Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead.) Cover and keep frozen.

From Epicurious.com, via Bon Appetit, http://www.epicurious.com/recipes/food/views/Cantaloupe-Sorbet-4119

.

.

September 9, 2014 at 2:50 pm 4 comments

csa share – week 15

csa share week 15

Welcome to the 15th week of the 2014 Pitchfork & Crow Summer CSA!

Here’s what’s in the share:

  • Bunching Onions
  • Jalapeno Peppers – We’re thinking it’s salsa week!
  • Jimmy Nardello Sweet Peppers –  They look like they could be hot, but trust us, they’re only the best sweet pepper going!
  • Cilantro
  • Tomatillos – new to tomatillos?  We love them in salsa verde!  Check out the recipes down below for some inspiration.
  • Fingerling Potatoes
  • Red Ursa Kale
  • Salad Mix
  • Summer Squash
  • Cucumbers
  • Tomatoes
  • Blue Lake Pole Beans – Eat ‘em up fresh, pod and all!

September has arrived, none too soon if you ask these farmers.  We’re already enjoying the cooler weather.  We know we have quite a few teachers, school admin. staff, and students in the CSA and we wish you all the best as the school year gets under way once again.  Although the summer break may be ending, luckily for all of us, the vegetables keep on coming.

crops in the summer

We’ve certainly been noticing the seasonal shift here on the farm.  The summer crops are here, and the fall crops aren’t far behind.  While we’re enjoying the plethora of the heat-loving tomatoes, peppers, and tomatillos, we’ve got an eye on the storage crops that need to find a home in the barn soon.  The apples and pears all seem to be coming on early this year, and the potatoes are done growing and ready to be dug.  Even the powdery mildew that usually kills our squash in late fall has already made an appearance in force and we’ve got our fingers crossed that the winter squash and pumpkins ripen up before the mildew takes them out.  We’re thankful for the many crops that keep on producing through the heat, including the summer hardy salad mix we’ve got for you this week.  We chose these varieties for their heat tolerance, bolt resistance, and powdery mildew avoidance and they seem to be proving their worth!

As we’ve come expect, it’s been a steady race since March to get crops sown, transplanted, watered, weeded, harvested, and distributed.  Perhaps the heat over the last couple of months added to the pressure, but we’re glad to be headed into the fall with its cooler days and longer nights.  Work outdoors is just so much more pleasant at 80 degrees than at 90 degrees.

fall field

We’re at the point in the season where when we walk the length of the farm we see lists of work to be done.  But we’re also at the point in the season that we have to make priorities if we want crops to thrive heading into the decreased daylight of the fall and winter.  It may only be the beginning of September, but we know our growing days are numbered for this season.  Our succession sowing has slowed and we have only a handful of crops yet to be planted in the next couple of months including next year’s garlic crop in October.  Our focus has shifted to killing weeds, continued irrigation, and groundwork to begin establishing our fall cover crops.

tractor

We’ve already begun reflecting on this season, though we’re just a couple of weeks past the halfway point of the CSA.  We’re beginning to think ahead to next season and identify places where we can increase efficiency.  The old adage of “work smarter, not harder” is ringing in our ears as we try to make plans for our future in farming.  To that end, we’re attempting to secure funding for a new tractor, as seen above.  Our goal is to no longer have to rely solely on our ever-aging 1978 field work tractor while also increasing the number of tasks we can accomplish with our equipment.  With a newer, smaller-bodied tractor we can hopefully eventually use it to transplant starts and direct sow seed directly into beds in the field.  What a revelation!  Now to figure out how to afford the upgrade without breaking our budget, or our backs.

Enjoy the vegetables and we’ll see you next week!Your farmers,
Jeff Bramlett and Carri Heisler

.

Here are a few recipes to get you inspired:

Charred Tomatillo Salsa Verde

  • 1/2 small white onion, halved lengthwise, keeping root intact
  • 1/2 head of garlic, unpeeled, halved crosswise
  • 1 jalapeño
  • 1 pound husked tomatillos
  • 1 tablespoon vegetable oil
  • 1/2 bunch cilantro, leaves and tender stems only and 1/4 cup fresh lime juice
  • Kosher salt, freshly ground black pepper

Prepare grill for medium-high heat. Toss 1/2 small white onion, halved lengthwise, keeping root intact, 1/2 head of garlic, unpeeled, halved crosswise, 1 jalapeño, 1 pound husked tomatillos, and 1 tablespoon vegetable oil in a large bowl. Grill vegetables, turning often, until tender and charred, 5-8 minutes. Transfer to a plate and let cool slightly.

Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, 1/2 bunch cilantro, leaves and tender stems only, and 1/4 cup fresh lime juice just until a chunky sauce forms; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.

DO AHEAD: Salsa verde can be made 5 days ahead. Cover and chill.

From Epicurious via Bon Appétit by Alison Roman, http://www.epicurious.com/recipes/food/views/Charred-Tomatillo-Salsa-Verde-51175300

.

Tomato and Tomatillo Gazpacho

  • 1/2 pound fresh tomatillos, husked, rinsed, and quartered
  • 1 1/2 pounds tomatoes, chopped, divided
  • 1/2 cup chopped white onion, divided
  • 1 fresh serrano chile, coarsely chopped, including seeds
  • 1 garlic clove, quartered
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • 1/2 cup chopped cilantro

Puree tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.

Force through a medium-mesh sieve into a bowl, discarding solids.

Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours.

From Epicurious via Gourmet by Andrea Albin, http://www.epicurious.com/recipes/food/views/Tomato-and-Tomatillo-Gazpacho-354967

.

Roasted Halibut and Green Beans with Asian Cilantro Sauce

  • 2 cups loosely packed cilantro leaves (from 1 large bunch)
  • 2 tablespoons fresh lemon juice
  • 1 green onion, chopped (about 1/4 cup)
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 jalapeño chile with seeds, chopped (about 2 teaspoons)
  • 5 tablespoons safflower oil, divided
  • 2 teaspoons Asian sesame oil, divided
  • 3 teaspoons soy sauce, divided
  • 2 8-ounce halibut fillets, each about 1-inch thick
  • 2 cups green beans, halved
  • 2 cups stemmed shiitake or oyster mushrooms

Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.

Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.

From Epicurious via Bon Appétit, http://www.epicurious.com/recipes/food/views/Roasted-Halibut-and-Green-Beans-with-Asian-Cilantro-Sauce-234134

.

.

September 2, 2014 at 2:24 pm Leave a comment

csa share – week 14

csa share week 14

Welcome to the 14th week of the 2014 Pitchfork & Crow Summer CSA!

Here’s what’s in the share:

  • Garlic
  • Shishito Peppers – remember, we like these best blistered in hot oil and tossed with a little salt.  Mmmm mmmm!
  • Basil
  • Eggplant
  • Carrots
  • Savoy Cabbage
  • Summer Squash
  • Cucumbers
  • Tomatoes
  • Shelling Beans – a mix of the pole beans from the last two weeks, but this time you’ll want to shell them for the tasty beans inside the pods!
  • Melons
  • Asian Pears

Thanks to those of you that have joined us in the new Pitchfork & Crow CSA group over on Facebook!  One week in and there’s already been some fun tomato canning questions and answers, recipes suggested, food photos shared, as well as photos from Saturday’s potluck farm event posted.  If you’re on Facebook, and want to see what other folks are up to with their CSA shares, join the group!

potluck

 

As with most of our events we took a farm tour and ate a delicious potluck supper.  Jeff broke out the kites during the tour and the wind picked up just enough for spurts of successful kite flying.  Also, given that it’s the height of tomato season, we did up a tomato tasting that included 13 different varieties of slicers for comparison taste tests.  The informal voting put three unique varieties including Gold Medal, Black Prince, and Jaune Flammee at the top of the list.  Almost makes me feel bad for the red globe varieties that were there for comparison.  Perhaps we’ll have to do a separate red tomato tasting in the future.

beans and pears

Someone recently shared a photo depository website with Jeff called Photogrammar.  The photos on the site are part of the New Deal work done during the Great Depression and World War II and were taken between 1935 to 1945.  They include photos of people at work, at home, in towns, on farms that serve to document the work being done to help the farmers hardest hit by the Great Depression.

Searching through the collection for photos from Oregon proved a fascinating look at our state.  I couldn’t help but make comparisons between photos I saw in the collection and photos I’d taken myself on the farm.  The photos above depict what I mean.  Some things like picking pears or pole beans simply never change on a small farm I suppose.

I had the idea to detail our past week through photos from the collection.  We harvested our onions, did a little preserving, weeded and cultivated crops, had a picnic on the farm, did some accounting, irrigated the fields, and harvested for the CSA.  Of course not all of the photos in the collection are as similar as the harvest photos above, but the tasks seem to be the same.  It’s heartening to know we’re doing our part in a long tradition of food growing.

Enjoy the vegetables and we’ll see you next week!

Your farmers,
Jeff Bramlett and Carri Heisler

.

Here are a few recipes to get you inspired:

Lamb and Cabbage Stew with Fresh Shell Beans

  • 1 teaspoon caraway seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon dried mint, crumbled
  • 3/4 teaspoon coarse kosher salt
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon dried crushed red pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 3/4 pounds trimmed boneless lamb shoulder, cut into 11/2-inch cubes
  • 2 cups chopped onions
  • 1 2/3 cups canned crushed tomatoes with added puree
  • 4 garlic cloves, minced
  • 1 small cinnamon stick, broken in half
  • 1 bay leaf
  • 1 1/4 cups coarsely chopped peeled carrots
  • 1 small green cabbage (about 1 pound), quartered, cored, cut into 1/4-inch slices (about 7 cups)
  • Coarse kosher salt
  • 1 1/2 cups water
  • 3 tablespoons fresh lemon juice, divided
  • 1 1/2 cups shelled fresh shell beans (such as cranberry, cannellini, flageolet, or pinto; from about 1 pound unshelled)
  • 1/4 cup chopped fresh Italian parsley

Heat small skillet over medium-high heat. Add coriander and caraway seeds to dry skillet; toast until aromatic and slightly darker in color, stirring frequently, about 3 minutes. Finely grind in mortar with pestle or in spice mill. Transfer spice mixture to medium bowl. Add mint, salt, turmeric, crushed red pepper, and 1 tablespoon oil; mix to paste. Add lamb; toss to coat. Cover and chill at least 8 hours or overnight.

Heat remaining 2 tablespoons oil in large pot over medium heat. Add lamb mixture and onions; sauté until outside of meat is no longer pink and onions begin to soften, about 8 minutes. Add crushed tomatoes, garlic, cinnamon stick, and bay leaf. Bring to simmer. Add carrots, then cabbage; sprinkle with coarse salt and pepper. Add 1 1/2 cups water and 2 tablespoons lemon juice to pot; stir to combine. Bring to boil. Reduce heat to low; cover and simmer until meat and cabbage are tender, stirring occasionally, 1 1/2 to 1 3/4 hours.

Meanwhile, place fresh beans, if using, in small saucepan. Add pinch of coarse salt and just enough water to cover beans. Simmer uncovered until just tender, 10 to 30 minutes, depending on kind of bean. Drain.

Remove cinnamon stick and bay leaf from stew. Add cooked beans (or canned beans, if using) and remaining 1 tablespoon lemon juice. Simmer 5 minutes to allow flavors to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool; cover and keep chilled. Rewarm over medium heat, stirring occasionally.

Stir parsley into stew. Divide stew among bowls. Sprinkle with ground cumin.

From Epicurious via Bon Appétit  by Molly Stevens, http://www.epicurious.com/recipes/food/views/Lamb-and-Cabbage-Stew-with-Fresh-Shell-Beans-355233

.

Eggplant Parmesan

  • 2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds
  • 3 1/4 teaspoons salt
  • 5 lb plum tomatoes
  • 1 1/2 cups plus 3 tablespoons olive oil
  • 2 large garlic cloves, finely chopped
  • 20 fresh basil leaves, torn in half
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon dried hot red pepper flakes
  • 1 cup all-purpose flour
  • 5 large eggs
  • 3 1/2 cups panko * (Japanese bread crumbs)
  • 2 oz finely grated Parmigiano-Reggiano (2/3 cup)
  • 1 lb chilled fresh mozzarella (not unsalted), thinly sliced

Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.

While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

Coarsely chop tomatoes, then coarsely purée in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.

Put oven rack in middle position and preheat oven to 375°F.

Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.

Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.

Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.

Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.

Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.

From Epicurious via Gourmet, http://www.epicurious.com/recipes/food/views/Eggplant-Parmesan-109739

.

Cabbage and Asian Pear Slaw

  • 1/2 cup buttermilk
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chopped fresh chives, plus more
  • 1/2 teaspoon poppy seeds, plus more
  • Kosher salt and freshly ground black pepper
  • 1/2 small green cabbage, shredded
  • 1 Asian pear, julienned
  • 1/4 small red onion, thinly sliced

Mix together buttermilk, mayonnaise, sour cream, vinegar, 1 tablespoon chives, and 1/2 teaspoon poppy seeds; season with salt and pepper. Toss with cabbage, pear, and onion; season with salt and pepper. Serve slaw topped with more chives and poppy seeds.

From Epicurious via Bon Appétit by Claire Saffitz, http://www.epicurious.com/recipes/food/views/Cabbage-and-Asian-Pear-Slaw-51223660

.

.

August 26, 2014 at 2:27 pm 1 comment

Older Posts


.

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 124 other followers

instagram

Hooligans, leftover at the CSA pickup P&C CSA share - week 22 post-cidering aftermath

Archives

wordpress visitor counter

Follow

Get every new post delivered to your Inbox.

Join 124 other followers