Beans.

The beans are in!  There’s a lot more too, here’s this week’s haul:

Tomatoes

Eggplant

Beans

Peppers

Cucumbers

Basil

Okra

Zuchini

Patty Pan Squash
IMG_2437[1]

These are the different kinds of beans we grow: Jade- Green, Carson Yellow Wax & Royal Burgundy.  They’re all delicious :)

 

 

Basil

We all know basil is great for making Pesto.  Here’s a simple recipe and some excellent ideas for meals and snacks:

Pesto

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • Special equipment needed: A food processor

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Yield: Makes 1 cup.

pesto-and-tomato-quesadilla

Pesto quesadilla (above) take one: pesto, tomato and mozzarella between a whole wheat quesadilla.

Pesto pasta with extra protein: Toss steamed, shelled edamame, lightly sautéed spinach (optional) and whole wheat rotini in pesto. The buttery texture of edamame complements pesto surprisingly well.

Pesto tortilla pizza: Top an organic whole wheat tortilla with pesto, reduced fat mozzarella and sliced tomatoes. Bake at 450 degrees Fahrenheit, preferably on a baking rack, until the cheese is golden and bubbling.

Pesto scrambled eggs: cook your scrambled eggs as usual and take the pan off the burner once the eggs are mostly set. Stir in pesto and top with Parmesan and diced tomatoes.

Pesto popcorn: stove top popcorn lightly tossed with pesto and grated Parmesan (optional).

Pesto grilled cheese: layer pesto, mozzarella, and roasted red peppers or tomatoes on good whole wheat bread. Grill. Amazing!

Arugula pesto pizza bagel: Top a 100% whole wheat bagel with pesto, mozzarella pearls and cherry tomatoes. Bake at 450 degrees Fahrenheit for about ten minutes, until the cheese is melted. Let the bagels cool slightly and top with arugula that has been lightly tossed in lemon juice, salt and pepper.

Avocado pesto pasta: This might not be the prettiest pasta around, but it sure is tasty. Combine roughly equal parts avocado and pesto in your food processor. Add a squeeze of lemon juice. Blend thoroughly. Drizzle in extra olive oil if necessary. If you’re feeling adventurous, blend in some goat cheese, too. Toss with whole wheat pasta.

 

Hoping that everyone is having a great week,

Your Farmer,

Dawn

Lots of recipes, and new things to try!!!!

Purslane salads!!!

puslane1

Purslane and yogurt salad

1 bunch of purslane

yogurt, enough to coat the purslane

garlic minced to taste

Crushed red pepper flakes to taste

 

Purslane Cucumber Salad

1 bunch of purslane

1 cucumber chopped

1 tomato chopped

1 hot pepper minced

2-3 tablespoons of lemon juice

salt to taste

 

Okra recipes!!

Ginger and tomato okra

2 tablespoons vegetable oil

2 cloves garlic, chopped

1 tablespoon chopped fresh ginger

1 small onion, chopped

1/4 teaspoon red pepper flakes

1 pound small fresh okra, untrimmed

1 1/2 cups cherry tomatoes, halved

1/2 cup loosely packed fresh basil leaves

coarse salt and black pepper

place ingredients in a skillet in the order they are listed and saute for 10 minutes

Roasting Okra

Roasting and grilling okra can reduce the slime texture that turn people away from eating okra.

Preheat oven to 475 and roast okra for 10-15 minutes.   Add salt and pepper to taste.

 

Eggplant Recipes!!!!

Here is a link to my favorite eggplant recipe…This is a recipe that my father and I made together often!

http://goodnessgrowspa.com/2012/12/11/eggplant-moussaka-recipe/

 

And here is a list of what we’ll be preparing for the week!

Tomatoes

Okra

Purslane

Cucumbers

Zuchini

Patty pan Squash

Eggplant

Basil

Dill

Beans late in the week!!

Kale, of course!

Tofu

Soysage

Eggs

Squash blossoms

Grape leaves

Cut flowers to make you smile the rest of the week!

 

See  you all soon!

 

 

 

 

 

Back with new stuff to please your plates!

After a much needed vacation, and some great times with family, we are ready to get back on track for the rest of the growing season!

 

Speaking of the rest of the season, we have a whole new line of great organic produce to bring to you all this week!

 

I loved seeing those that came over last week to pick your own, we had lots to clean up, and still have a little left from the early spring season, so if you are in the mood for more broccoli, cauliflower, kale or swiss chard, than you are in luck!   Last Saturday for our family reunion I made a wonderful-

Asian Kohlrabi and Broccoli Salad

1 Kohlrabi shredded

1 cup of broccoli broken into tiny florets

1 Tablespoon of sesame oil

1 teaspoon fresh grated ginger

1 tablespoon soy sauce

1/4 cup sunflower seeds or pine nuts

1/4 cup dried fruit of choice ( I used dried figs on Saturday, but I have used other fruits too and it seems like any work well)

Combine and chill for 30 minutes.   Serve cold.

So what’s new this week?

From left to right: Fairy Tail, Orient Express, Raveena, and Black Beauty.

From left to right: Fairy Tail, Orient Express, Raveena, and Black Beauty.

Eggplant will begin to appear on our tables as well as Okra, Peppers and serous amounts of TOMATOES!!!!!!

I’m also excited to tell you that our zuchini and squash blossoms are ready to take a place at the table too!

This evening I made a delicious pesto pizza for our crew!

Pesto

1 bunch of basil, large stems removed

2 cloves of garlic

2 T olive oil

2 T sunflower seeds or pine nuts

2 T Parmesan cheese

pinch of sea salt

Add all ingredients to food processor and process on high until well mixed and there are no chunks left.

You can freeze this pesto in ice cube trays for the winter months.   Just fill your ice cube trays with the pesto and freeze.   Once you have pesto cubes, you can pop them out of the tray and into freezer bags with the date and contents labeled.
These cubes will make quick and easy meals for you later on!

We will have plenty of basil for the rest of the summer!

Our green beans are blooming,  but I’m not sure we will see beans until next week.

 

 

 

How To Cook Free Range Chicken

Nothing beats the flavor of pastured poultry, but learning to keep it tender and juicy is the real secret to a great dinner.

stewed chicken

Free range chicken is very muscular because the birds actually get to use their muscles.   It can be even tough if not properly cooked.

To get a tender chicken, first you will need to marinate the bird in your refrigerator over night in a solution.    Brine made with 1 cup of sea salt to 1 gallon of water works well, but I have also used milk  with salt, and vinegar with herbs and salt too.   This practice isn’t new, grocery store birds are injected with “up to 31% solution.”   I have actually read that on the package.   Who knows what the solution might be, but it is intended to tenderize the meat.   You should do the same step, but only not with the chemical garbage that you buy in grocery store birds.

The next step is to take the bird from the solution, rinse well if it was just brine and season according to your favorite recipe.   I like to use a sticky chicken recipe:

4 teaspoons paprika

4 teaspoons salt

1 teaspooon white pepper

1 teaspoon black pepper

1 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons fresh thyme chopped

1/2 teaspoon cayenne pepper

Mix seasonings and rub generously on the chicken.   Free range chicken seems to turn out much better if it is stewed.   So I put a couple of inches of water in the bottom of the pan, and the neck, liver and gizzard.   This pan water can make excellent gravy later!

I cook free range chickens slower and longer than other birds.   300 degrees until the temperature of the meat is 165.   I think that  about 30 minute per pound is how long I usually take to cook ours, and most of our birds are 4 pounds for the whole chicken.

 

What else we are getting in our CSA this week will be…

Lettuce- maybe the last week for it!

Herbs to cook your free range chickens with!

Do any of you have a chicken recipe to share?

 

 

 

Kale and Strawberry Smoothies

Planting is the theme right now as we get the last of our summer crops in the ground.   It certainly has been a challenge to get working in the ground with all of the rains we have had.   Our melons and winter squash were planted last week, and we are currently trellising tomatoes and interplanting cucumbers with the tomatoes.

Sad news that I will not be baking anymore until we harvest our grains again in August.   For those of you who love our bread, it will return later this summer.   It is kind of a nice transition to harvesting and weeding all of our gardens anyway.   I will have more time to give the growing more attention now that I am not baking.   Our grains are almost out, and the whole reason I bake is because I can use our very own homegrown, certified organic, non GMO grains.   We have a lovely field for harvest this summer, and I will start baking when it’s ready.

We do have lots of growing going on now too!

Bright Lights Swiss Chard

Bright Lights Swiss Chard

 

This Week

Snow peas!!!- Sugar snaps will be ready next week.

Beautiful red onions

Kale

Swiss Chard

Green and red romaine lettuce

Butterhead lettuce

Cauliflower and broccoli- light on both- end of the broccoli, beginning of the cauliflower!

Cilantro and Basil!!!!!

We have a nice cooler selection for those of you who have been enjoying it and here is my recipe for the week!

 

Kale and Strawberry Smoothie
1 cup Kale
1 cup Strawberries
1 cup of plain greek yogurt
1 cup of ice
1 tablespoon chia seeds (these can be purchased at Everything Natural in Altoona, Wholesome Living Marketplace in Bedford or Fisher’s Country store in Cessna)
1 tablespoon honey
Combine ingredients in a blender and run on high until the kale appears to be well incorporated.
 The CSA’s will be all market choice this week.   Half shares will have a credit of  $11.00, Regular shares will have a credit of $21.00 and large shares will have a credit of  $32.00.   This way you will be able to really customize what you get this week.

 

 

 

How to get the good stuff.

Our peas have been blooming since last week so we may start picking a few soon.   Also, our onions that we planted in plastic are ready to pick.

About the plastic- this is very new to us this year.   We started planting in plastic mulch as an experiment this season.   I am not crazy about the plastic being on our ground.   However, just very recently a new ground cover mulch made from recycled newspaper has been approved for use n organic farms.   This is very exciting because the results of the plastic mulch have been remarkable.   Our onions in mulch are five times the size of the onions planted in plain ground, and we had no hand weeding at all with the ground cover.   So it looks like this will be a new method for many of our crops to come.   Only we will be using the biodegradable mulch instead of plastic.

I have had many CSA members ask how to get items saved back for them.   We had small amounts of strawberries, and asparagus namely that I know some members missed.   We will still be picking many more strawberries, and maybe a few asparagus stalks too.

We had a couple of families come to volunteer on the farm this weekend, and they took home some strawberries and asparagus, along with some more lettuce (great salad eaters!)

Getting to the markets early will certainly increase your chances of having the very best to chose from!

If you can’t make it to the market early or come to the farm, then email me and I will do my very best to save it for you.

 

Now for what we will have this week-

 

Strawberries

Onions

Broccoli

Lettuce

Fresh baked breads

Lamb’s Quarter

Kale

See you this week!

 

 

 

Caesar Salad and a look at volunteer time.

I love the enthusiasm for everyone to get their volunteer hours in, so here’s the scoop on the schedule for volunteering-

Community Farm Day 2013

Community Farm Day 2013

 

If you want to come to the farm to help Saturday June 7th will be our first farm day of the season.   We will be planting, weeding, mulching, milking and making meals for our help, and you are invited.   Our days start at 7:30 am with the morning milking and go all day long until evening milking at 7:30 pm.   Come for as little or as long as you like.

We can definitely use some help at the markets to distribute CSA’s.   You may schedule this type of help at the market closest to you.   Please let me know by Tuesday before the market day so we can make sure we are not overbooked with help.   We only need one person per market per week to help.   Our markets usually go from 9-1 Cumberland is 9:30 – 2:00.   We could use help setting up and making sure all of our members get their share.

For those of you who have time during the week, we are picking washing bunching and prepping Tuesdays through Fridays at the farm too, please schedule in advance for this type of help by email.

Of course we love to see those recipes so keep them coming!

We have lots of romaine lettuce to give out this week, along with a farm favorite- Lamb’s Quarter!   I will be making Paneer and yogurt to go with the lamb’s quarter in one of my favorite recipes for this time of year- Lambs Quarter Palak Paneer.   You may use lamb’s quarter in any recipe that calls for spinach, and this winter I made some spanokopita that was out of this world using lamb’s quarter instead of spinach.

Lamb’s quarter is closely related to Quinoa.   It looks very similar to quinoa and I have a hard time telling them apart when weeding.   We eat the young greens.    They taste remarkably like spinach, and have the same nutrients, only way more nutrient dense than spinach.   Good and good for you!   So when thinking of some of your favorite spinach recipes, try substituting lamb’s quarter and let me know how it goes.

Strawberries are starting, and you should be seeing some during the next few weeks.

Broccoli will be abundant this week!

 

My Favorite Breakfast

1-2 handfuls of oatmeal-I haven’t had my coffee yet and getting a measuring cup is too much of a bother.

cover the oatmeal with just enough water to cover the oatmeal

microwave for 1 minute

add 2-3 spoonfuls of yogurt, 1 spoonful of raw sugar,2-3 sliced strawberries.

 

My Second Favorite Breakfast

2 slices of bacon cut into 1/2 inch pieces

1/2 bunch of kale

2 eggs lightly beaten

put ingredients in hot skillet in the order listed first frying the bacon until cooked, then add kale until wilted then add eggs and cook until they are opaque and no longer runny.

 

Lamb’s quarter recipes link to a previous post-

http://goodnessgrowspa.com/2013/06/02/week-3-csa-shares/[/embed]

 

 

Spanakopita Recipe

 

3T olive Oil

1 onion chopped

1 bunch scallions chopped

2 cloves garlic

2 pounds of spinach or lamb’s quarter

½ c chopped parsley

2 eggs lightly beaten

½ c ricotta cheese

1c crumbled feta cheese

8 sheets phyllo dough

¼ c olive oil

 

Preheat oven to 350 degrees F.

Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture.

Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil.Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

 

  • Bake in preheated oven for 30 to 40 minutes, until golden brown.

 

 

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