Gluten Free Spaghetti

Melons and Squash

 

The perfect picture of what we are getting this week!   Also TOMATOES!!!!!!   So let’s go over a simple pasta recipe with a twist, using spaghetti squash instead of wheat based pasta.

 

How to prepare Spaghetti Squash

Slice the squash in half lengthwise, or from stem to blossom end.   Spoon out the seeds.   You can cook vegetable spaghetti in the microwave on high for 5 minutes per pound, or roast in the oven for 30 minutes per pound at 350 degrees.   Take a fork and scrape the inside flesh.   It will come out in long thin strands like spaghetti noodles.   When we eat veggie spaghetti, I put the sauce or pesto inside the squash halves and we just eat from the squash.   This makes clean up really easy!

Spaghettie Squash

 

You can use the tomatoes, peppers and basil from the farm for a delicious sauce to compliment your squash.

I finally picked some ripe cantaloupe last week, and I’m starting to see more turn ripe as the days progress.

We have some CSA volunteers helping at the Cumberland Market this week, and could use some help with the other markets when anyone has a free moment!   At the farm, our help would be getting the fall gardens ready for plants, and seeding lettuce for the fall.   Just email me when you think you can get some time in for the season!

We’ll see you all this week!

 

 

 

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!

https://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.

 

 

 

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-

https://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.

 

 

Whatcha gonna do with all that kale?

Kale and Broccoli
Kale and Broccoli

 

Oh yeah, bring on the kale!   I get a kick out of people talking about CSA and all the greens in the spring.   This is something we haven’t done before, but this year we do have so many greens ready, so everyone is getting their annual dose of kale this week.   Ok, maybe not the whole year’s worth in one week, but it really seems like we have a lot to share this week.   Now what to do with it…..

 

Sauteed Kale

16-24 oz of kale

2 T olive oil

2 cloves garlic minced

1/2 cup vegetable stock

sea salt to taste

Heat Olive oil in a large skillet and add the garlic.   When the garlic begins to impart it’s aroma add the kale and stock and sautee for 10-15 minutes over medium heat.

There are many variations to compliment this dish.   Just the other night I added soy sauce, a couple of eggs and ramen noodles to this dish.   It was so delicious!   I think you could also add some chicken breast strips, or bacon and red wine vinegar to make it more interesting.

 

Did you know you can freeze kale too?

Just lightly saute the leaves just until they wilt.   This will help them to fit in a freezer bag better.  Make sure you get all of the air out that you can before it goes in the freezer.    You can add the frozen kale to smoothies, or I like to add it to soups in the winter to give us some great green nutrients when we need it most:)

 

Any juicers out there?

Kale is super nutrient dense, and makes a wonderful juice for those that have juicers.

 

If you have any kale recipes, feel free to share them in the comments section!

Everyone is getting Garlic this week too, along with green leaf lettuce, red leaf lettuce and 2 choices from the table and CSA exclusive cooler for our 1/2 shares, 4 for our regular and 6 for our large.

 

 

 

From Milk to Moz

Our very first week of CSA’s!!!!    I have been busy brewing up ways to bring lots of fun to your table this spring, summer and fall.   We’ll start by showing you what I have been teaching our farm Apprentices this week.

 

Guys Milking

 

The guys milking in the morning:)   Azalea and Danielle are both really good girls on the stand:)

 

Cheese curds

These are cheese curds that are ready to be formed and stretched for mozzarella.   If you didn’t know, Mozzarella can be one of the more tricky cheeses to make.   It can also be kind of messy and here is why-

Stretching the curds

While stretching the cheese curds, more whey and some cream is released.   This is what gives Mozzarella cheese its wonderful melting properties.

 

We have a great line up for this week, and we are going to do things a little different than in years past.   We will pack items that are not for sale, member only items that are exclusively for CSA members.   This week you will see some greek yogurt, fresh mozzarella, feta, ricotta or paneer.   If you have a preference, email me and I will make sure you get what you ask for.

 

What else will we get?

Lettuce- I have BEAUTIFUL full head lettuce ready for you to enjoy all week!  Red leaf and green leaf will take the stage this week.

Scallions to dress up your lovely salad!

Edible flowers- go on top of the salad, Nasturtium are slightly spicy and violas are delicate and mild.

I hope you all like us on facebook and follow this blog, because this is how I will communicate with you all and as promised you will get your very first bar of goat’s milk soap in this week’s goodies too!

You will get to choose 2 items from the market table as well.   That is what’ we are doing new this year.   That way you can customize your CSA to reflect your family preference.   As the season progresses, you will have more to choose from.   Yay for you all!

 

The early birds will get best picks, so I encourage you to get to market in time to get what you want.   For those that will not be picking up at market, I will do my very best to go by the surveys that you all submitted when you signed up.   I will make sure you get your favorites and we’ll try to keep the stuff that you don’t like out.

 

See you soon!

Dawn

 

Here’s an early season recipe that I love to make this time of year!

Savory Asparagus Cobbler

  • 3 slices of bacon (optional)
  • 3 leeks, white & light green parts only, sliced
  • 1 tsp. dried thyme
  • 1 lb. asparagus, washed and cut into 1″ pieces
  • 1 c. sliced mushrooms
  • 1/2 c. white wine (or chicken or veggie stock)
  • 2 c. whole milk
  • 1 T. cornstarch
  • salt & pepper
  • 2 T. butter

For the biscuits: (adapted from The Joy of Cooking)

  • 1 3/4 c. sifted flour
  • 3 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 5 T. cold unsalted butter, cut into small pieces
  • 3/4 c. milk

Make up your biscuits first. To a large bowl, add the flour, baking powder and salt and mix until well combined. Using a pastry blender, two forks or two knives, cut in the cold butter until you have small, pea-sized (or smaller) bits of butter covered in flour. Do not let the butter melt, so work quickly. Make a well in the center and add the milk all at once; stir dry ingredients into the milk until you have a sticky, wet dough that is starting to ball up. Pause here while you make the vegetable base.

Preheat the oven to 425 degrees. In a large, ovenproof skillet or Dutch oven, cook the bacon until it is crispy and the fat is rendered. Remove the bacon to a plate and remove all but 2 T. of bacon grease from the pan. If you don’t have 2 T., add olive oil or butter to make up the difference. If you’re not using bacon, start with 2 T. olive oil or butter.

Add the leeks to the pan and cook for 2-3 mins. over medium heat; add the mushrooms and continue to cook for another 2-3 mins. Add the thyme to the pan and stir, then add the asparagus and cook for about 5 mins. The asparagus should be crisp-tender, not cooked through. Add the wine, scrape the bottom of the pan with a wooden spoon to release any good, brown, flavorful bits and allow the alcohol to cook off for about 2 mins.

While the vegetables cook, stir the cornstarch into 1/4 c. of the cold milk until you have a smooth slurry. Whisk in the rest of the milk. After the wine has reduced a bit, add the milk mixture to the pan and bring to a simmer over medium-high heat. As soon as the sauce starts to bubble, remove the pan from the heat. Season with salt & pepper and add the cooked bacon back in, if using. Dot the top of the vegetables with generous scoops of biscuit dough, 5-6 around the edge and 1 in the middle, with room between them if possible (this allows them to cook a little faster); dot the top of each biscuit with butter. Carefully transfer the pan, uncovered, into your preheated oven and bake for 20-25 mins. The sauce will continue to thicken and the biscuits will brown; the cobbler is done when the biscuits are cooked through, though they will be slightly wet or doughy on the bottom because of the sauce. Serve the cobbler immediately.

Oh my heavens… too cute… baby piglets!

These little pigs are too cute for words!

 

Meet the newest team members!   These little guys will be turning our compost this summer.
Meet the newest team members! These little guys will be turning our compost this summer.

 

I have so much to tell you again about what’s been going on at the farm this spring!   First, we got our piglets for our compost program this season.   We also built another cold frame and planted it with early tomatoes, French Breakfast Radishes, and Beets.IMG_3597

Broccoli and cauliflower under row covers
Broccoli and cauliflower under row covers

 

We have begun planting our early cold season crops and will continue to plant and work the soil as weather permits.

 

Jerusalem Artichokes
Jerusalem Artichokes

 

We harvested all of our Jerusalem artichokes, aka sunchokes this week, and will provide them for our CSA members and Market.   Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge’s vegetable bin, wrapped loosely in a paper towel.

Roasted Cauliflower, Brussel Sprouts and Sunchoke

 

1 head Cauliflower

1 pint of brussel sprouts

2-3 sunchokes

3 T olive oil

1 t sea salt

1/4 cup chives

Preheat the oven to 375 degrees F.

In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt.

Spread the vegetables on a sheet tray in an even layer, don’t pile them up. The vegetables don’t need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays.

Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren’t very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately.

I have been making lots of Feta Cheese and our hens are producing lots of eggs this week too…

Straight from the farm, no color added!
Straight from the farm, no color added!