CSA Newsletter for the week of August 21st/25th

Hi Folks!

We are still trying to figure out how this year as has flown by so quickly.  Living off the farm in town we see families in the mornings trekking off to school bright and early when we start our day.  Will and I have been talking a lot the past couple of days about how yet this year has been another wild year.  The only really big let down we had this spring was the late flood that made us lose so much.  Other than that, we have enjoyed the cooler temperatures and the lack of a need to irrigate.  Back in 2012, our first year, we were fretting that our well could run dry and it just never seemed to rain.  It was incredibly warm; so warm we had planted our first seeds in late March.  Fast forward to Spring 2013, our second year, and I was working downtown at Back Alley Bakery, and  I remember watching outside the windows as freezing ice was falling in May.  In our first three years of farming in Nebraska we really have experienced three very different years and our challenge going ahead will be trying to figure out how we can approach our season to be successful no matter what kind of year we get next year.

We finally have a new summer crop in the share this week: Cucumbers! We have missed them!  They will stick around for awhile too.

This week’s share:
Cucumbers
Sweet Peppers
Eggplant
Carrots
Swiss Chard
Basil
Parsley
Fennel
Garlic
Jalapenos

Some recipes to inspire you cooking:

Grilled Eggplant Bahn mi (We love these and make them a lot!)

1/2 cup rice wine vinegar
1 1/2 tablespoons sugar
1/4 teaspoon salt
2 cups julienne-cut peeled carrot (about 4 medium)
1 1/4 pounds eggplant
1 1/2 tablespoons canola oil
1/3 cup creamy peanut butter
1/4 cup minced green onions
1 tablespoon minced peeled fresh ginger
2 teaspoons yellow miso (soybean paste) (We have only found Miso paste at Hyvee in Grand Island, but if we don’t have it we just use soy or Tamari sauce and it’s great)
1 1/2 teaspoons fresh lime juice
1 (16-ounce) French bread baguette, cut in half horizontally
1 cup thinly sliced cucumber
1 cup fresh cilantro leaves
Thinly sliced jalapeño pepper (optional)

Preheat oven to 375°. Combine vinegar, sugar, and salt in a bowl, stirring until sugar dissolves. Add carrot; let stand 15 minutes, stirring occasionally. Drain
Heat a grill pan over medium-high heat. Cut eggplant stem off. Cut eggplant lengthwise into 1/4-inch-thick slices; brush with oil. Grill 7 minutes or until tender, turning once.  Combine peanut butter, onions, ginger, miso, and juice in a bowl; stir well.
Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. Place bread on a baking sheet, cut sides up. Bake at 375° for 5 minutes or until golden brown. Spread bottom half of bread with peanut butter mixture. Arrange eggplant evenly over peanut butter mixture. Arrange carrot mixture and cucumber evenly over eggplant; top with cilantro and jalapeño, if desired. Place top half of bread on sandwich. Cut into 5 equal pieces

Cucumber, Onion, and Parsley Salad

2 large cucumbers (peeled)
1/4 red onion, finely diced (or more to taste)
1/2 cup chopped parsley
1/4 cup crumbled Feta cheese
2 T best quality extra virgin olive oil
1 T fresh lemon juice
fresh ground black pepper to taste

Peel cucumber, leaving some strips of green peel if your cucumbers don’t have thick skins. Cut into fourths lengthwise and if the cucumber has large seeds, scrape out seeds with the tip of a spoon. Cut pieces into thinner strips and chop cucumbers into pieces less than 1/2 inch square.

Dice onion into small pieces. (If you prefer a milder onion flavor, soak the onions in cold water for about 10 minutes, then drain well and pat dry.) Pat Feta cheese dry with a paper towel, then crumble into pieces. Wash parsley and spin dry or dry with paper towels, then chop coarsely.

In large bowl, combine cucumbers, onions, and parsley. Whisk together olive oil and lemon juice and stir into vegetable mixture. Sprinkle feta cheese over and stir gently a few times. Season with fresh ground black pepper and serve immediately.

This recipe could be varied endless ways, with tomatoes, olives, capers, blue cheese, mint, and balsamic vinegar being a few things that come to mind as possible substitutions or additions.

Basil Pesto (Great on pasta or as a base for Pizza)

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts (you can substitute other nuts such as walnuts)
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Bell Pepper and Swiss Chard Hash
2 Tbs. olive oil
1/2 yellow onion, thinly sliced
1/2 red bell pepper, seeded and sliced
3/4 lb. bulk breakfast sausage (optional)
1 lb. red or Yukon Gold potatoes, 1 to 2 inches in diameter,
parboiled and halved
1 bunch Swiss chard, stems removed, leaves cut crosswise
into 1-inch strips (about 3 cups packed)
4 to 6 fried eggs
8 to 12 fried bacon slices

In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and bell pepper and cook, stirring occasionally, until the onion is caramelized, about 15 minutes. Transfer to a bowl.

Increase the heat to medium-high, add the sausage to the pan and cook, crumbling the meat with a wooden spoon, until well browned, 8 to 10 minutes. Transfer the sausage to a paper towel-lined plate to drain, then add to the bowl with the onion mixture.

In the same pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the potatoes and cook, tossing occasionally, until lightly browned, 4 to 6 minutes. Return the onion mixture to the pan and toss to combine. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Serve immediately with fried eggs and bacon. Serves 4 to 6.

See you from 5:00-7:00!

 

 

CSA for the week of August 14th/August 18th

Hi Everyone,

Welcome back! Thank you to those who made it out to our open house.  We got a lot of planting and weeding done over the break.  Will has been running things solo for the past couple of days since Hannah ended up in the ER with a bad hand injury.  While using a brand new vegetable slicing mandoline for her birthday, her hand slipped and she hurt herself pretty bad and has a hand full of stitches and a long road to full use of her hand.  She can pretty much only use her left hand and she is right handed so it has made things challenging for us for farm work and home life.

If you have a box buddy and are confused about the break, the person who’s week was skipped for the break should pick up tonight.

Tonight’s share (a little small this week-August’s shares tend to be the smallest but due to our summer fields flooding earlier this year it is exceptionally small):

Golden Beets
Carrots
Bunch Russian Kale
Bunch Basil
2 Sweet Peppers
1 Eggplant
Bunch Parsley
Garlic

Some recipes to inspire you this week:

Golden Beet and Herb Risotto

-5 c. vegetable stock

-3 T. olive oil

-1/2 c. finely diced onion

-1 1/2 c. Arborio rice

-1/2 c. dry white wine

-2 T. chopped fresh parsley

-2 T. chopped fresh basil

-2-3 medium gold beets, peeled & grated (about 2 cups)

-Beet greens washed & chopped

-2 -3 c. gold chard, finely chopped

-Salt & pepper

-1 lemon, grated zest & juice

-1 T. butter

-1/2 c. Parmesan

Bring stock to a simmer on stove. Heat the olive oil in a wide pot, add

the onion, and cook over medium heat 3 minutes, stirring frequently.

Add the rice, stir to coat it well, and cook for 1 minute. Add the wine

and simmer until it’s absorbed, then stir in the parsley, the basil, the

grated beets, and chard.

Add 2 cups of stock, cover, and cook at a fast simmer until the stock is

Begin adding the remaining stock in 1/2 cup increments, stirring

constantly until each addition is absorbed before adding the next.

When you have 1 cup of stock left, add the beet greens.

When all the liquid is absorbed and the rice is al dente, add the butter

and Parmesan.

Add salt and pepper, to taste.  Stir in the lemon zest and juice, to taste.

Top with chopped parsley & a chiffonade of fresh basil Enjoy!

From vegenista.com who adapted it from a CSA recipe of Suzie’s Farm

in San Diego County.

 

Kale and Olive Oil mashed Potatoes
sea salt
3 pounds potatoes

4 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped finely
1/2+ cup warm milk or cream
freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup freshly grated Parmesan, for garnish (opt)
fried shallots, for garnish (optional)

 

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.

 

Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender – about a minute. Set aside.

 

Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.

 

Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions, Parmesan cheese, and shallots.

 

Serves 6.

 

Sunday Open House 7:00-9:00 PM

Hi Everyone,

As stated previously, tomorrow from 7:00-9:00 in the evening we will have a casual open house (rain or shine) for CSA members at the farm for you to see where we produce the food for our CSA program.  There is a chance for rain and storms tomorrow, but hopefully we will be in the clear!  First order of business we feel is to forewarn you that we do have 9 honeybee hives at our property.  If you have anyone in your family who is allergic to bee stings we ask you to consider leaving them at home.  Although our open house is in the evening and most bees will have returned to the colony, there is a chance that there will still be bees returning to their colonies.  Our bees are not aggressive and we are rarely stung but again we feel the need to forewarn you. 

Next order of open house business is parking.  As you know, we do not have any parking physically at the farm.  Our growing area that we rent is situated behind a private residence and space is very limited. Your options are as follows: 1) park in the designated area at CSA pick up along the driveway.  There will be a guide car to show you how to park.  Please be forewarned that it is difficult to turn around and get out but it is possible.  Please exercise caution when pulling in and out of this space and be on the lookout for people walking the driveway.  2) Park along the roadside on North Elm Street and walk to the farm from there.  It is not that far of a trek and likely easier for you due to the difficult parking. Thankfully the truck traffic has significantly lowered due to the new bypass and getting to the farm from Elm Street is easier.

 After parking, you will walk down the long driveway and begin your tour at the orchard.  From the head of the driveway to the end of the vegetable production area is about 600 yards, so please wear comfortable shoes.  Will and I will be around to talk with you but will also have signs around the farm showing you which direction to walk and giving you a self guided tour.  We apologize for any inconvenience. If it is necessary and you or someone in your party is unable to trek this distance, we can arrange for you to park closer to our production area.  Please call us ASAP at 402-705-9340 for us to arrange this with you.     

We hope to see you tomorrow!

Hannah and Will  

CSA break!

Just a final reminder that tonight and Monday there are no CSA pick ups! This is our one week break for the year. We will have an open house for CSA members rain or shine this Sunday from 7:00-9:00 for you to see the farm. We will post more details about the open house on Friday. Thanks!

CSA Newsletter for the week of July 31/August 4th GUEST BLOGGER WEEK!

Hello Everyone-

This week we are fortunate to have one of our CSA members guest write a newsletter for the week. This will give you more of a glimpse of how another CSA member uses the produce each week.  Thank you, Lisa Smith! Before we get into that, just one more reminder of the break we will be taking.  This is our last CSA week before our one week break.  Next week, beginning Thursday  the 7th and  Monday the 11th, there will be no CSA pick up.  Our open house will be on Sunday August 10th in the evening.  We will put up a special post with our open house as the 10th nears. Now on to the newsletter with guest writer Lisa Smith!  If you would like to share recipes or guest write a newsletter, please let us know!

Share this week:

2 eggplant
2 green peppers
1 jalapeno
1 bunch carrots
1 bunch candy cane beets
1 bag basil
2 heads garlic
summer squash
batavian head lettuce
red looseleaf lettuce
romaine lettuce
As CSA shareholders, we partner with Hannah and Will in the adventure of farming, and often the contents of our kitchens is governed by the powers of nature. Despite spring floods and autumn temperatures in mid-July, this food community continues to gather weekly at the market table to collect our portion of a diverse and healthy harvest.

The investment in a CSA indicates a shared reverence for food that grows from conscious cultivation and deeply committed labor. As the summer progresses and the nights we plan to make a resplendent vegetable-based meal ends in a line at the Adams County Fair waiting for a bucket-o’-spuds washed down by a frozen lemonade and a funnel cake, we might be left with neglected and going limp veggies that don’t seem to have life left to give. If Saturday morning is reserved for a trip to the Farmer’s Market on top of the CSA commitment, there may be even greater remains of the field in your fridge, and a need to make room for the new goods that are sure to arrive with the next drive down the farm lane.

Last summer, after reading a wonderful food narrative offered by author Tamar Adler titled An Everlasting Meal: Cooking with Economy and Grace, “end of the week’’ veggies had a new outcome–vegetable soup stock, and the simplicity of process that Adler offered assures the hesitant that they have nothing to lose and much to gain.

“Unless you’re looking at a tail end of vegetable that has actually changed states—solid to liquid or, worse, to gas—its yellowed parts can be cut off, and it can be added to a pot containing sautéed onion, a chopped potato…and covered with water…a turnip that missed the week’s roasting, asparagus bottoms, cabbage cores. As long as a soup’s ingredients are born in the same season, they will meld together perfectly in a pot…” (pp. 59)

Later, there is more advice for the brewing of a wonderful broth…

“Put about two cups of a combination of aromatic vegetable scraps in a big pot. I usually use tips or ends of carrots, an onion half, onion peels, tough tops of fennel, outer stalks of celery, and parsley stems. Add a small handful of black peppercorns and water to just cover by two inches. I don’t add salt”

 Broth made so simply it is easily worth a try. In pursuit of more broth support I turned to The Art of Simple Food, and used author Alice Waters’ steps and added several cups of vegetables and vegetable parts to a few cloves of garlic and an onion sautéed in olive oil, covered the concoction with water, brought it all to a boil, simmered, and strained. The vegetable selection can be as wide as the fields that bring us the bounty! I thought twice before adding red beets because they would result in a red-tone broth (disliked by my husband), and I left out strong herbs, saving them for the soup stage so my broth would remain versatile, but the parts, peels, and cores of just about every vegetable that crosses the harvest table are fabulous contributors.

It takes time for the vegetables to relinquish all the goodness they have to offer in their effort to transform water into a delectable starting point for soup. After about 3 hours of simmering (no need to fuss with it –-attend to other tasks and set a timer to bring you back), Adler suggests finding the end of the simmering process by tasting a little spoon of vegetables, which should be tasteless, and a spoonful of liquid with a little touch of salt, which should now taste like broth. If that has not occurred, try again a half and hour later. If it has happened, you have broth.

After straining out and disposing of the exhausted vegetables that are now completely ready for the compost pile, the rich broth that remains can be cooled and then frozen for soups that defend against the chill of later seasons or combined with the latest round of fresh CSA vegetables to create one of the recipes included below. Either way, the making of broth honors the food grown with skillful intention and the farmers who help us bring such goodness to the table.

lisa 2

My last batch of mid-summer broth: Sautéed three onions, 2 garlic cloves in 2 T. olive oil; added 4 chopped leeks (heavy green tops removed), 3 scraggly carrots, a bunch of lifeless kale, stalks saved from the last bunch of chard, one lone collard green leaf, top slice and bottom slice of a Farmers Market tomato, another onion, good parts cut off of ‘last leg’ potatoes, handful of chopped parsley; covered with water; simmered just over 3 hours – broth was mild in flavor and was used for summer vegetable soup.

 

Summer Vegetable Soup

Adapted from The Moosewood Cookbook by Mollie Katzen

 

2 large potatoes (or equivalent of new potatoes)

Kernels sliced from 2-3 ears of corn

1 c. diced onion

2 medium carrots, diced into little cubes

1 c. diced broccoli

1 small green pepper, diced

2 zucchini (5 – 6” long), diced

3 T. butter

2 c. vegetable broth

4 c. milk, warmed

1 ½ t. salt

¼ t. pepper

fresh thyme or ½ t. dried

pinch of nutmeg

 

*Adapt vegetable selection depending on what you have. For example, great additions or substitutions are sliced kale or chard, diced green beans and cubed summer squash.

 

Scrub and dice the potatoes. Cook in 2 c. vegetable broth until soft. Mash them with their cooking broth. Add corn.

 

Heat the butter in a heavy skillet and cook onions with salt for 8 minutes. Add other vegetables in the order they appear above and sauté for a few minutes with each addition. When all veggies are tender and brightly colored add to potato mixture.

 

Slowly add warm milk to the soup. Add seasonings to taste. Gently heat the soup through (don’t cook it, just heat it up) and serve immediately with good hearty bread.

 

Spinach or Chard Soup

 

Adapted from The Complete Tassajara Cookbook by Edward Espe Brown

 

4-6 cups of torn/chopped up spinach or chard (or both) that has been washed well, stems can be included as this is a blended soup

2 small onions, sliced or diced

1 T. olive oil

½ t. salt

2 garlic cloves, minced

2 c. vegetable stock, boiling

½ c. cheese, grated

Salt and pepper, to taste

Fresh basil, optional garnish

 

Wash greens well and cut or tear into smaller pieces. Sauté the onions in olive oil for until translucent. Add salt and garlic. Add greens and cover and steam until they are wilted, stir occasionally. Add the boiling vegetable stock and simmer until greens and stalks are soft.

 

With a blender, food processor, or immersion blender, blend the soup to an even consistency, return it to the stove. Add the grated cheese (I use up ends and parts of all sorts of cheese for this – anything from grated parmesan to cheddar – use more if it is mild, less if it is pungent or sharp cheese). Season to taste with salt and pepper. Garnish with fresh basil if desired.

 

 

Summer Fried Rice

 

3-4 c. cooked rice (prepared with vegetable broth instead of water)

2 eggs

2-3 T. oil

2 medium carrots, diced into small pieces (and/or green beans, broccoli, or squash – use what is available)

1 medium red bell pepper, sliced into small pieces

3-4 green onion, sliced into small pieces

1 clove garlic, minced

1 T. fresh ginger, minced

3-4 t. soy sauce

2 T. rice vinegar

1 t. toasted sesame oil

 

Over medium heat, coat a skillet with 2 t. oil or cooking spray. Pour in 2 lightly beaten eggs and cook, stir gently, until just set. Set aside in a small bowl.

 

Return to the skillet and heat 1 T. oil. Add pepper, green onions, garlic, and ginger. Stir and cook until vegetables are just tender. Add rice, soy sauce, and vinegar to the pan. Cook until the liquid is absorbed. Gently stir in cooked egg. Just before serving add sesame oil.

Thanks so much Lisa!
See you from 5:00-7:00!

CSA Newsletter for the week of June 17/21

Hello Again!
July 17th? Where has the time gone? After such a wild weathered June that caused so much havoc and damage it feels so late in the season already.  We are still busy continuing our replanting of summer crops we lost over June and maintaining other summer crops and planting fall crops already.  Our peppers and eggplant that flooded are finally blooming and have some immature fruit on them. Our new cucumbers and beans that we replanted from the flood are starting to look great, and we will be beginning harvesting our potatoes soon.  We can’t tell you how sorry we are for the rough weather June we had.  It has been such a devastating season for us.  We know that we haven’t had as much produce diversity so far in our CSA season as we would like, and know that as a consumer that must be a little disappointing.  We know there are items that we have given a lot this season so far but we are giving you all that we have.  We hope you understand that we can’t control the weather and are so sorry that the first part of our summer season has been a little less bountiful that we had striven for.  We hope to continue the rest of the summer season and fall with lots of bounty!

In other business, we will officially be having an open farm evening on Sunday August 10th.  Mark your calendars for the evening and we will start around 6:45 and be open until around 9:00!  We will provide more details soon!  If you remember when you signed up we had stated that there will be a one week break in August.  This last CSA pickup before the break will be Thursday August 31 and Monday August 4th. Thursday the 7th and Monday the 11th there will be no CSA pick up.

This week’s share:

3 lbs bulk mixed beets
bunch carrots
bunch swiss chard
bunch collards
basil bags
fresh dill
cilantro
green onions
fennel
two heads garlic
one jalapeno
zucchini/summer squash

some recipes:

Garlic and Cilantro Marinated Chicken
4 chicken leg quarters, cut into pieces (or whatever chicken cuts you prefer)
3 Garlic Cloves, finely chopped
1 Cup Cilantro, finely chopped
4-6 green onions, finely chopped
1 Jalapeno
2 tsp  Olive Oil
1 Tbls  Water
1 tsp Honey
1 tbls Lime juice

Directions:

Combine all marinade ingredients and pour in a plastic bag and then add your chicken pieces.  Coat the chicken in the marinade well and let is sit for at least 3-4 hours or best overnight.  Removed the chicken pieces from the bag, and throw on the grill or in the oven until meat registers to 165 degrees

Roasted Beet Salad with fresh dill
2-3 lbs mixed beets
6 shallots, finely diced
1 bunch fresh dill leaves, chopped
1/2 cup olive oil
1/4 cup white balsamic vinegar or rice wine vinegar
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Sour cream for garnish


Directions
Scrub well, trim ends, then place beets on a baking sheet. Roast until cooked through, about 1/2 to one hour depending on the size. Allow to cool, then remove the skins (they should slip off with your fingers). Cut beets into 1/2inch wedges and place in a medium bowl.

To make the vinaigrette, whisk the remaining ingredients together in a small bowl. Drizzle vinaigrette over beets and toss to combine. Serve on plates with a dollop of sour cream.

Beet and Bean homemade Veggie Burgers

Makes about 6 burgers

3 large beets (about 1 pound)
1/2 cup brown rice (uncooked)
1 medium yellow onion, diced small
3-4 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup old-fashioned rolled oats (gluten-free, if necessary)
2 (15.5-ounce) cans black beans
1/4 cup prunes, chopped into small pieces.
1 tablespoon extra-virgin olive oil
1 tablespoon smoked paprika
2 teaspoons brown mustard
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried thyme
1 large egg (optional for non-vegan burgers)
Salt and pepper

To serve:
Thin slices of provolone or monterey jack cheese (optional for non-vegan burgers)
6 hamburger buns

Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it’s a littlebeyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.

Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking is ok, but if it seems that the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.

Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. (You can also do this over a bowl and save the beet juice for another purpose.)

Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using), and mix until you no longer see any dry oatmeal or egg.

Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.

When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 large patties.

Heat a cast-iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer a flick of water evaporates on contact, the pan is ready.

Transfer the patties to the pan. Cook as many as will fit without crowding; I normally cook 3 patties at a time in my 10-inch cast iron skillet.

Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through. If you’re adding cheese, lay a slice over the burgers in the last minute of cooking.

Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.

See you from 5:00-7:00!

 

CSA for the week of July 3/7

Happy 4th of July! We hope you all get to spend some quality time with friends and family for the holiday. I can’t quite believe it’s July already! Things are starting to look better at the farm now that things are finally drying out. According to the NOAA national weather service we officially made it into the top five wettest Junes to date. We are finally getting some new plantings and transplants in the ground and will look forward to bounty a little later in the year. We have plenty of weeding to do as well. One big project we have been working on this week was our garlic harvest. We pull each bulb from the ground, clean it, sort it, save what we want to plant in the fall, and hang it to dry and cure in the barn. We are about halfway done with the cleaning and we look forward to when it’s all done!

garlic

The share this week:

Spanish roja green garlic (use the same as other garlic, it just hasn’t dried yet)
fennel
broccoli
chard OR collards
choice kale
green onions
summer squash
carrots
candy cane beets (aka Chioggia or bulls eye beets)
cilantro
basil

Some recipes for cooking this week:

Sautéed basil and squash
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 garlic clove, crushed
Pinch of crushed red pepper
2 medium zucchini (1 pound), cut into 1/4-inch rounds
Kosher salt and freshly ground pepper
Torn basil leaves

In a large skillet, melt the butter in the olive oil. Add the garlic and crushed red pepper and cook over moderately high heat until the garlic begins to turn golden, about 2 minutes. Add the zucchini and cook, tossing occasionally, until browned at the edges and tender, about 5 minutes. Pick out the garlic clove. Season the zucchini with salt and pepper and toss with basil. Transfer to a bowl and serve.

Fennel Gratin
2-4 bulbs fennel (depending on size)
2 tbsp. butter, cubed
2 cloves garlic, peeled and halved
Coarse salt and freshly ground black pepper
1½ cups hot chicken stock
2 tbsp. heavy cream
Freshly grated nutmeg
¼ cup freshly grated Parmigiano-Reggiano

Preheat oven to 350°. Arrange fennel in a 10″ baking dish, and scatter butter and garlic around fennel. Season to taste with salt and pepper. Add hot stock and bake until tender and browned, about 1 ½ hours.

Preheat broiler. Spoon cream over fennel, sprinkle nutmeg over cream, then sprinkle fennel with parmigiano-reggiano. Broil until golden, about 1 minute.

Ingredients

3 tablespoons olive oil, divided
3 cups broccoli florets, stems trimmed
3 cups chopped carrots, zucchini, beets (whichever you have on hand)
Kosher salt and freshly ground black pepper
1 red onion, thinly sliced
1 tablespoon curry powder
½ tablespoon ground cumin
1 cup quinoa, pre-rinsed or washed
2 cups homemade vegetable stock or store-bought low-sodium vegetable broth
2 1/2 cups lacinato or curly kale, leaves removed from the stalks and cut into 1-inch ribbons
1 tablespoon fresh juice from 1 lime
½ cup roughly chopped fresh cilantro

Heat the 1 ½ tablespoons oil in a large pot over medium-high heat until shimmering. Add the broccoli and cauliflower and a pinch of salt and pepper. Cook, stirring until lightly browned and just tender, 4 to 5 minutes.. Remove from the pot and set aside.
Add the remaining oil to the same pot, and return to medium-high heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 4 minutes. Add the curry powder and cumin, stirring until fragrant, about 30 seconds. Add the quinoa and toast until lightly fragrant, about 1 minute.
Add the broth, and adjust the heat to maintain an active boil for exactly 9 minutes. Stir in the kale until wilted and add the vegetables until they are finished cooking, about 2 minutes more. Stir in lime juice and season to taste with salt and pepper. Top with the cilantro and greens (if using) and serve.

Baked Candy Cane Beet Chips

2-3 medium beets with stems trimmed to 1 inch
1 cup water
1 Tablespoon canola oil
Sea salt

Peel beets with a vegetable peeler, then slice thinly (but not too thinly) with mandoline or sharp knife, using stems as handles. Bring water to a boil in a saucepan. Add beets, then remove pan from heat and let stand 15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more. Toss beets with oil and salt. Put oven rack in middle position and preheat oven to 225°F. Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer. Bake beets until dry, about 45 minutes to 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).

See you from 5:00-7:00