Showing posts from April, 2013

Harvest Ticket April 23-24 2013


Leafy Green Storage

I should post this email from time to time, so that newcomers to our CSA won't miss out. Leafy Green Storage is a huge issue. As organic farmers, we know we can't rely on chemical preservatives or fungicides to keep your leafy greens fresh and tasty during the week. So proper storage is critical. A new subscriber said that she'd googled a recomendation to put leafy greens in a paper bag with a paper towel inside, and I have to say I think that is pretty much going to guarantee a poor outcome. Frankly, other than stomping on them first, I can't think of a worse plan for storing fragile leafy greens.
That paper towel will suck the moisture out of the leafy green, wilting it quickly, and the paper bag is too porous, and will compound the problem.  I often use simple tupperware type containers, or zip locks, although the best method is to use the Green Storage bags that you see advertised here and there.

I get mine at the 99 cent store, but I think you can find them on the …

Chilled Leek Soup

Just the soup to enjoy to celebrate the beginning of the warm months!
Ingredients1 tablespoons olive oil3 1/4 cups thinly sliced leeks 1 medium russet potato, peeled, cut into 1/2-inch cubes2 cups(or more) low-salt chicken broth or vegetable broth3 tablespoons coarsely chopped fresh fennel, divided1/4teaspoon(or more) freshly grated nutmegFine sea salt1/8 cup plain nonfat yogurt1 tablespoon very thinly sliced lemon peel (yellow part only) Small fresh fennel sprigs (for garnish)
Preparation Heat olive oil in heavy large pot over medium heat. Add leeks and cook until softened and wilted, stirring often, 5 to 6 minutes (do not brown). Add potato; stir to coat. Add broth, increase heat to high, and bring to boil. Reduce heat to medium and simmer until vegetables are very tender, about 15 minutes. Working in batches, puree soup with 2 tablespoons fennel and nutmeg in blender until very smooth. Transfer to large bowl. Season to taste with sea salt and freshly ground black peppe…

Healthy Sweet Potato Baked Fries

Preheat oven to 350. Peel off the outer skin of each tuber, and then carefully slice into long, thin sections. In a separate bowl, combine a quarter cup of either olive oil or virgin coconut oil with a couple crushed garlic cloves, dash of tabasco sauce, pepper and salt to taste. Dump your cut sweets into your oil mixture, toss, and then scatter on a baking sheet. Bake until tender. Enjoy!

Sweet Potato or Yam?

Sweets or Yams? Most of us think that the dryer, lighter fleshed tuber is a sweet potato, while the orange fleshed variety is a yam. But actually, both are sweet potatoes, botanically. This is important to know, because the two; yams vs. sweet potatoes have distinctly different nutritional benefits. The tubers we normally see in the grocery store or farmers markets here in the US are almost always Sweets. Often grocers refer to the light skinned ones as Sweets, and the orange fleshed ones, in the image at left, as yams. True yams are grown in Africa as a staple, and are rarely seen in grocery stores domestically. (For comparison, see the image above of the African yam. The true yam is rough skinned, and can grow to an astounding 150 pounds. Sweets are smooth skinned and certainly aren't known for rivaling livestock in weigh-ins. All Sweets, whether light fleshed or orange fleshed, are morning glory relatives. Though different in colors, the sweets share similar nutritional value …

Yam Smoothie

This is so quick and easy, smooth and delicious, it may become a favorite quick breakfast meal!

2 medium cooked yams (I throw them in the oven when I'm cooking something else, and then have them at the ready when I want to use them for this or another quick recipe. They can also be easily microwaved)
3 cups vanilla yogurt
1 cup milk
2 cups crushed ice
1 teaspoon honey
1/4 teaspoon nutmeg
1/4 teaspoon cinammon
1 ripe banana

Blend until smooth. Serves 8.

Farm Cheese Making Day April 20


Harvest Ticket April 9-10 2013


Sauteed Fennel and Honeyed Kumquats with Basmati Rice

This is a great recipe to introduce yourself to the pleasures of both cooked kumquats (which, incidentally will fill your kitchen with the other-worldly aroma of simmering kumquats) and sauteed, freshly harvested young fennel leaf. Combined, they make a lovely stir fry with a little wilted spinach over a nice basmati rice.
To do: I cut a handful of kumquats longwise, and flicked out the seeds. Toss kumquats in the smallest pan you have, add water and a quarter cup of honey. If you have honey on the shelf that has crystalized, here's a good use for it. I cook down the kumquats until the liquid has thickened somewhat. Leave the pan uncovered, and as the liquid reduces; you'll enjoy a little "aroma therapy":)

I sliced the tender stems and leafy green of the fennel and sauteed with a bit of butter until the fennel leaf is tender, and then set aside. This doesn't take long, the fennel today is VERY young and tender.

I steamed my Basmati in a rice cooker, and then let…

Harvest Ticket For April 2- 3, 2013