In the box:
Collards
Beets
Carrots
Tomatoes
Arugula
Basil
Pac Choi or Yukina Savoy (Asian spinach)
Peppers - hot and sweet
Hakurei Japanese Turnips
Radishes 0r Kohlrabi
Salad Mix or Lettuce/parsley
The beginning of Fall at the Frog Holler pond.
Although the farm comes to many of you in a box each week, we hope that you have had a chance to actually see the beautiful piece of land that is Frog Holler. If you haven't yet visited the farm, consider joining us for Hollerween, Saturday, October 30. All are invited for a potluck, barn dance, and bonfire, with free-form farm walks starting at 4 in the afternoon. Costumes are encouraged!
Another special event takes place this weekend over at Mill Pond Bakery in Chelsea. John Savanna, our long-time friend and market neighbor, is hosting "A Taste of Italy", a five course meal on the lake with entertainment by two of the Frog Holler Farm team, Billy King and Angie Martin. This is a Slow Food event, and here's a link to find out more: http://www.facebook.com/event.php?eid=149041238462498&ref=ts#!/event.php?eid=149041238462498
If you have the time and wherewithal to attend, you won't be sorry!
Notes from the Field: For some reason, at this time of year, the deer become more interested in sampling the forbidden veggies in our fields. Seven-foot high electric fencing is usually enough to deter the uninvited guests throughout the season, but not lately. In a whimsically determined effort to confuse and repel the deer, who are sensitive to a change in the environment, the farm team scattered plastic chairs throughout the patches that seem most appealing. Maybe all they wanted was a place to sit down, and they will leave our veggies be! We will see...
Another special event takes place this weekend over at Mill Pond Bakery in Chelsea. John Savanna, our long-time friend and market neighbor, is hosting "A Taste of Italy", a five course meal on the lake with entertainment by two of the Frog Holler Farm team, Billy King and Angie Martin. This is a Slow Food event, and here's a link to find out more: http://www.facebook.com/event.php?eid=149041238462498&ref=ts#!/event.php?eid=149041238462498
If you have the time and wherewithal to attend, you won't be sorry!
Notes from the Field: For some reason, at this time of year, the deer become more interested in sampling the forbidden veggies in our fields. Seven-foot high electric fencing is usually enough to deter the uninvited guests throughout the season, but not lately. In a whimsically determined effort to confuse and repel the deer, who are sensitive to a change in the environment, the farm team scattered plastic chairs throughout the patches that seem most appealing. Maybe all they wanted was a place to sit down, and they will leave our veggies be! We will see...
Chard and chairs - munched plants in foreground
Basil will probably take a hit this weekend, if the temperatures dip down as predicted. We pulled whole plants from our first patch for this week's share. That explains the slightly rough but good-sized bunches. If you haven't made pesto yet, it's time!
This will also be the last of the peppers, which are also susceptible to frost. The hot peppers are either Jalapenos, Cayennes, Serranos, Hungarian or Thai Dragons. Hungarians are the largest and the least hot; Jalapenos, Cayennes and Serranos are all medium-sized and have a nicely warming degree of heat, but look out for those little guys! The Thai Dragon peppers are tiny, but you don't need much to make a difference. Have fun with them and wear rubber or latex gloves when you're cutting them up!
l to r: Hungarian, Jalapeno, Cayenne, Serrano, Thai Dragon
Notes from the kitchen: Two members have contributed delicious and greens-filled recipes this week - thank you!
Patty Swaney emailed this Chard Tart recipe which looks like a great company dish. It could probably be made with collards, but you would have to cook them longer. Asian greens would work too!
Kathy Carter shares her Chard Tart Recipe from her 1970’s version New Joy of Cooking
Chard Tart Pastry :
2 cup all purpose flour
1/2 tsp salt
1/2c water
1/2c extra-virgin olive oil
Combine flour and salt in a medium bowl. Stir together water and oil until blended, add to the flour stirring until all flour absorbed. Knead mixture briefly. Dough will be very moist and difficult to roll, so press it into an 11-inch tart pan with a removable rim. Refrigerate for at least 1 hour or until needed.
Filling :
1 tbsp olive oil
1 red onion, finely diced
1 pound chard leaves (or mix of chard, spinach, escarole or other early greens), stems removed, leaves well washed and chopped (I will add some of stems, finely diced)
2 tbsp chopped fresh basil or 1 ½ tsp dried, finely crumbled (have also subbed pesto) ¼
tsp salt
1/8 tsp ground black pepper
3 large eggs
1/3 c. heavy cream or half-and-half
1 cup grated Parmesan cheese
Cook onion in olive oil over medium low heat until well softened (15 minutes). Add chard and cook until tender (8-10 minutes). Season with basil, salt, and pepper. At this point I have often refrigerated the mixture for later use.
When ready to bake, position rack in lower third of the oven. Preheat to 375°F. Take crust from refrigerate and push up sides against rim to form edge (has usually softened and stretch out while sitting). Combine the eggs, cream, and cheese in a bowl. Add the chard mixture, then scrape mixture into the prepared tart shell.
Bake until the crust is golden and filling is firm, 40-45 minutes. Let cool to room temperature before serving.
And Sue Niedzielski brought over this fascinating recipe that uses oodles of greens. It also looks like the kind of recipe where you could leave something out and it would still work. Sue said she uses whatever greens she has and gives it thumbs up!
Gumbo Z'Herbes
Author's note: A Cajun contraction of "gumbo aux herbes," this dish is meatless for Lent and traditionally eaten on Maundy Thursday. It is supposed to contain seven green vegetables to bring seven new people to you who will bring you luck. But feel free to substitute other greens or shorten the list. Lengthy cooking time is a feature of Cajun cookery; I have more than halved the time this gumbo would spend on the stove in a Cajun household. Hopefully, it still brings luck.
Step One:
6 c. coarsely chopped spinach
6 c. coarsely chopped collards
4 c. coarsely chopped beet or turnip greens
4 c. coarsely chopped cabbage
2 c. coarsely chopped watercress
2 c. coarsely chopped dandelion greens or chicory
1 c. coarsely chopped flat leaf parsley
8 c. vegetable stock
Step Two:
1/4 c. ghee or butter
2 T. minced fresh ginger
2 c. finely chopped celery or fennel
1 c. finely chopped green or red pepper
2 t. dried thyme
2-3 bay leaves
Step Five
1/4 t. ground cloves
1/2 t. ground allspice
1 t. black pepper
Salt
Cooked Rice
1. Place all chopped leafy vegetables and stock in large soup pot. Bring to boil. Partially cover, reduce heat, and simmer very slowly for thirty minutes.
2. Meanwhile, melt ghee or butter in a large skillet over low heat. Add ginger, celery or fennel, peppers, thyme, and bay leaves. Cover and cook, stirring occasionally, until vegetables are tender. Set aside.
3. Drain green vegetables in a large sieve held over a bowl to catch the pot liquor (stock). Press out all the liquid with the back of a spoon. Coarsely grind - but do not puree - the vegetables on a food processor.
4. Add the greens to the skillet containing the celery and bell peppers. Cover and cook over low heat, stirring occasionally , for ten minutes.
5. meanwhile, measure six cups of the pot liquor back into the soup pot. Add the greens, cloves, allspice, and pepper. Bring the mixture to a boil. Partially cover, reduce the heat, and simmer for 45 minutes to an hour. Add salt to taste. To serve, place a mound of rice in the center of an individual bowl for each diner and pour the gumbo over it.
Scratching your head with those turnips? They aren't so pretty but are mighty tasty. Try boiling some and then mixing in with mashed potatoes. Or stir-fry with sweet onions and apple chunks. I'll bet they would go in that gumbo just fine! Or try this recipe for: Radish, Turnip and Carrot Salad
½ bunch carrots, sliced shredded or grated
1 bunch radishes, sliced shredded or grated - kohlrabi would work too
1 bunch salad turnips (variety: Hakurei, sweet whites!), sliced shredded or grated
½ bunch pink turnips (variety: Scarlet Knight), sliced shredded or grated
2 tablespoons rice wine vinegar
2 teaspoons freshly grated ginger
2 teaspoons honey
2 teaspoons toasted sesame oil
4 teaspoons olive oil
4 teaspoons soy sauce (I used a little less.)
Toss together vegetables. Mix liquid ingredients in
separate bowl. Taste the mixture and, if necessary, adjust vinegar, oils, or other ingredients to your liking. Pour over vegetables. Toss, then let
marinate in refrigerator for at least one hour before
serving.
Farm crew heads down the two-track after harvesting in the "back field"
Have a great week!
Have a great week!
Great recipe ideas!
ReplyDeleteI have been meaning to comment on how wonderful the radishes have been. They are so crisp and tasty but also so beautiful. Picture perfect!