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!
The share this week:
Spanish roja green garlic (use the same as other garlic, it just hasn’t dried yet)
chard OR collards
candy cane beets (aka Chioggia or bulls eye beets)
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.
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.
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
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