Cabbage, Okra or Tomatillos
See you all this week!
We have some beautiful parsnips for your pot this week along with a recipe for caramelized parsnip skillet, I have saved the last of the celery for this occasion. For those of you who haven’t had parsnips before, they are delicious!!!! Parsnips are closely related to carrots, but they are much sweeter, and they do not store as well. This may be why you don’t see many parsnips at the grocery store. They can get “rubbery” relatively quickly. Also, proper harvesting of parsnips require the soil to not be washed off. This helps to keep them crisp. We will be brushing off the field dirt before we pack them, but you will need to wash your roots before you cook them. Enjoy-
1 bunch of parsnips sliced
1 bunch of celery with leaves chopped
2 T butter
1/8 t nutmeg
salt and pepper to taste
Melt butter in skillet and add the parsnips, celery, and seasonings. Sautee for about 20 minutes on medium heat or until parsnips begin to brown. Serve hot.
Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions. Remove the dry outer husks entirely from the tomatillos and wash the fruit well. Leave whole; do not peel or remove seeds. Add enough water to cover the tomatillos in a large saucepan and boil them gently until tender, about 5 to 10 minutes. Add bottled lemon juice or citric acid to the hot jars, 1 T of lemon juice for pints, 2 T lemon juice for quarts. Fill hot tomatillos loosely into hot jars, leaving ½-inch headspace. Cover with the hot cooking liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
What’s in the bag-
Have a great week everyone!
So we’ve got some Ginger Gold apples ready to go into your bags this week. These are an excellent fresh eating variety that mature earlier in the season than most. I also have some New England Pie pumpkins coming your way too, along with some wonderful pumpkin recipes everyone should try.
Pumpkin Spaghetti Sauce
This recipe sounds a little off, but one evening last summer, I was short on spaghetti sauce for our supper. I did have a pumpkin that needed to be used, so I improvised and this is what I came up with. My family and helpers LOVED it!!! Everyone had seconds, and I had enough for everyone, because pumpkins go a long way for a meal!
2 peppers with seeds removed and sliced in half
1/2 a pie pumpkin seeds removed
5 tomatoes peeled
1 tablespoon minced garlic
2 tablespoons of oregano leaves
1/4 cup of basil
salt and pepper to taste
In a roasting pan place onion, peppers and pumpkin face down, I add a little water to keep them from drying while roasting. Roast these veggies until the pumkin is soft, about 1 hour. In the mean time, place the remaining ingredients on the stove and simmer for the same amount of time. When all ingredients are done, mix in small batches in the food processor and puree until all ingredients are combined. Serve over spaghetti noodles or rice.
We all snacked on the seeds while we waited for the spaghetti sauce to cook. This is my usual recipe, but I have added garlic powder, cinnamon or cardamon for extra flavor. Pumpkin seeds Olive oil Sea Salt On a cookie sheet place the pumpkin seeds. Drizzle with olive oil and sprinkle lightly with sea salt. Roast at 300 degrees for about 20 minutes.
Here’s my relationship with pie- I love to eat it, but making it is a very different story. My mom started making pies long after I was out of the house, as my younger siblings grew more independent. The pie crust is intimidating to me, as far as time commitment goes, so I usually cheat and buy store made pie crusts- that’s my confession. I have no trouble throwing together nearly anything from scratch, but pie crust is a hurdle that I may cross one day, just not today!
I will give you a recipe that makes a wonderful pie filling, but the crust is entirely up to you. If you have a favorite recipe, by all means use it. Or you can opt for the easier softer way of purchasing your favorite brand of ready made crust like I do.
1 roasted pumpkin mashed (instructions for roasting are in the first recipe)
1 cup of sugar
1 1/2 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/2 teaspoon vanilla
1/2 teaspoon salt
1 can evaporated milk
Blend ingredients together and pour into pie shells. I believe you will get 2 9 inch pies from this recipe, depending on the size of the pumpkin. You could also make lots of little serving pies with the filling if you like, but the baking time will be much shorter.
Bake at 425 for the first 15 minutes, then turn the oven down to 350 and bake for an additional 45 minutes for a 9 inch pie, 20 minutes for a single serve pie.
This is my family’s favorite in the garden right now! I usually slice the squash in half, remove the seeds and roast the squash until it is soft. Scoop out the flesh from the skin, mash it and serve like mashed potatoes. I add a little butter, milk and salt to give it a creamier, savory flavor. The boys love it, and so do I because it’s a healthier alternative to white potatoes.
This recipe brings back really good memories about my grandparents, with whom I spent most of my youthful summers. I always loved it when Grandma made this for us grandchildren, I hope you enjoy it too.
Just like the fried squash blossoms, you will need 3 ziplock baggies- 1 with flour, 1 with eggs, and 1 with seasoned bread crumbs. Slice your tomatoes into 1/4 inch slices. In a skillet heat up about 4-5 Tablespoons of oil, then in this order shake the tomato slices until covered in the flour, then egg, then bread crumbs. Saute about 2 minutes on each side until golden brown. Serve hot.
What we are getting this week-
1. New England Pie Pumpkin
3. Tomatoes- red and /or green for the “fried green tomato recipe”
6. Acorn Squash
7. Flour- Wheat or Rye and you can contact me if you have a preference:)
8. Basil for the spaghetti sauce recipe
Have a great week!
Time flies when you’re having fun! I have a great line up for this week- some new ingredients to work with:)
1 bunch of purslane
1 red onion finely diced
1 tomato finely diced
juice of 1 lemon
4 T olive oil
1/2 t salt
Combine all ingredients for the dressing in a jar with a lid. Shake until well blended.
Tear leaves away from the stem of the purslane and chop the stem into 1/4 pieces. Mix the leaves and stems of the purslane with onion and tomato. Pour dressing over the mixture and toss until the purslane is well coated.
We’ll have three different types of cantaloupe along with some watermelons coming on, and you’ll be sure to get at least on kind this week. We have sweet granite, lambkin and banana cantaloupe and sweet favorite watermelon.
If you don’t tolerate hot peppers, now would be the time to tell me. I have 4 varieties of sweet peppers planted, and only 2 kinds of hot peppers. We’ll be picking sweet italian peppers, green and yellow bell peppers, aji dulce peppers, and the pimientos are not ready yet. On the hot front, chiles and pablanos.
Tomatillos are still doing great! I wish my tomatoes would take notes from these prolific producers. You’ll still be getting tomatoes too.
It seams like every other year is a celery year, and this is the year for celery. We have been enjoying it fresh with peanut butter. Wow, our celery is so much better than what you buy in the store, the flavor is intense, and the texture is real!
Yes it is still going strong this week, and it remains to be my all time favorite veggie!
If you haven’t seen our FB page lately, then I’ll leave you with this thought, as we all have a great week!
Yesterday morning the heavens opened up, angels sang glorious tunes and the Pennsylvania Department of Agriculture handed me my Commercial Kitchen Certification.
I have been working really hard to get all of my ducks in a row this year. We have had 3 visits from the PA dept of Ag, and 2 from the USDA this year. We have been certified as a commercial Kitchen, approved as a farm producer to accepts Farmer’s Market Nutrition vouchers from seniors, mothers and children, we have been approved to accept snap benefits from low income families. Whew!
Did I mention that I greatly underestimated how much time it takes to cube all of that lamb?
I am not a person that relies on excuses to get by in life, but the last 2 weeks have been a real blur to me. I may have messed up some bags, I know I didn’t get my blog out on time, but really, I am so glad that I have finally reached my goals so I can focus better on our CSA’s. In my original plan, many of these things were to be done before our picking started, but our government just doesn’t operate like that. Se la vie!
The nights have been cold. Our tomatoes didn’t do what they told me they would do this week, so many are still on the plants waiting for that perfect color. I am trying to substitute other items. I personally have had enough of the squash, but it’s doing so well and refuses to quit! I’ll leave you with a recipe this week and look forward to Sunday’s blog to get back on track.
Slice the patty pan squash through the center. Sometimes I slice the stem end so the squash sits flat on the pan. Add your favorite pizza toppings, I used pesto from the basil in our CSA’s this week, but regular pizza sauce works well too. Bake at 350 degrees for 20-25 minutes.
Oh yeah baby, black raspberries it is for our shares this week along with some other lovely items for you to enjoy!
1 cup black raspberries
1 t minute tapioca
1 cup milk
1 cup flour
1 T baking powder
2 T sugar
1/2 t vanilla
Combine black raspberries, tapioca, and sugar in a 8×8 baking dish and set aside. In a medium sized mixing bowl combine milk, eggs, vanilla, sugar, baking powder and flour. Pour batter over the berries and bake at 350 degrees for 30 minutes. Serve warm with milk over it.
Some other things you can expect to see this week are:
Summer Squash- mixture of Yellow Squash, Zuchini and Patty Pan Squash
Peas- probably the last week for them.
Cut flowers of zinnias, calendula, echinacea, snaps and larkspur
Barley – if we can get a good dry day this week, we’ll be harvesting the barley for our CSA’s first!
Also, I picked 2 cucumbers last week. I picked five cucs today. I may be up to my elbows in cucs very soon, and if it happens by Tuesday, you’ll get some cucs to cool you off this week!
See you all very soon!
I do believe we will be the first in the area with summer squash, and I’m really excited about it! I remember Mother’s Day this year covering our tender plants to protect them from frost. We still lost a few, but have since replanted those, and the ones that made it are ready to go. We also have a couple of other things growing up and ready for their trip to your table too.
We also have some beets coming to you, and I have a recipe for you to try using the beet tops too, so don’t throw them out, they are good and good for you.
Makes 4 servings
2 bunches of beet tops
1 strip of bacon (optional)
1/4 cup of chopped onions
1 garlic clove minced
3/4 cup of water
1 T granulated sugar
1/4 t crushed red pepper flakes
3 T apple cider vinegar
Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
Beets Infused with Garlic and Olive Oil
4-6 medium beets, scrubbed clean, then covered with water and boiled on a stovetop or zapped in a microwave until a fork stuck in the middle slides in effortlessly. (I don’t skin my beets). Slice the beets thinly and cut each slice into quarters, then eighths.
In a small bowl, mix together:
1 tbsp extra virgin olive oil
4-5 cloves of garlic, crushed, preferably with a garlic press, or minced really fine.
Juice of 1 lemon
Salt to taste
Pour the oil-garlic-lemon mixture over the beets and toss well.
Set aside for about half an hour for the flavors to infuse. Serve at room temperature.
Squash and Onions with Brown Sugar
1 large yellow squash (or 2 medium)
2 small onions (or one medium)
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons brown sugar
Slice the squash into 1/2-inch rounds, cutting large ones in half. You should end up with roughly 2 cups of cut squash. Cut the onions into similar-sized slices.
Add the butter to a wide sauce pan that has a lid and heat over medium heat. When the butter has melted, add the onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper, and brown sugar. Stir, then cover and cook for about 20 minutes, until squash is very soft.
Remove the cover and continue to cook for about 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.
Here’s the line up for this week’s CSA shares-
1. Peas- lots more than last week:)
5. Salad blend lettuce
7. Mustard Greens
Yes there are peas on earth here at Goodness Grows, and we are ready to share the peas with everyone.
2 green onions chopped 2 cups peas 1/3 cup fresh Chocolate mint chopped 1 t salt 1/2 t pepper 2 T sugar 2 T apple cider vinegar Mix ingredients and serve fresh and raw…. super easy!
This week is so exciting for me! We have a wonderful list of products and recipes on tap for this week. You will start to see more of the products coming to you, and we have only just begun! I have been trying to respect those with special dietary needs, so if you see something that you may have wrote on your dislike list and you want to try it, just message me so I can get it to you.
1. Wild Spinach
2. Salad blend of- 3 varieties of lettuce, beet tops, kale, pea tendrils and Mustard Greens
9. Fresh cut Iris to make you smile until next week 🙂
The wild spinach should be used first because it has the shortest storing time. You can still eat it after it wilts, but who wants that? Wild spinach can be used in any recipe that calls for spinach. You can use it in your favorite Quiche recipe, on pizza, with pasta, as a wild spinach dip, and for my favorites, Palak Paneer and Lamb’s Quarter Pesto.
Lambs Quarter Pesto:
remove leaves from stem and wash (there is a slight “dusty” feel to the leaves which is normal and will wash off for the most part)
Blend in blender or food processor
1 1/2 cups of wild spinach leaves
3-4 crushed garlic cloves
1/2 cup sunflower seeds
1/4 cup parmesan cheese
1/4 to 1/2 cup olive oil
blend using a wooden spoon carefully to push the mixture into the blades without hitting the spoon
add olive oil as needed to get a paste like mixture while blending
Uses for the pesto:
On Pizza instead of tomato sauce
stuff mushrooms with it and bake
Couscous salad: add pesto to cooked couscous, lemon juice to taste and diced onions, salt and pepper, stir till all is coated and green
6 tablespoons olive oil
2 cloves garlic, chopped
1 teaspoon ground ginger
1/2 cup finely chopped onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup yogurt
5-6 cups fresh wild spinach, torn
4 sprigs fresh cilantro leaves
8 ounces paneer
coarse sea salt to taste
In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 teaspoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and yogurt (add more or less to achieve desired creaminess). Add the wild spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
Pour wild spinach mixture into a blender or food processor and the remaining 1/2 teaspoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry paneer until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.
Turnips can be used as a substitute for potato in some recipes or along with potatoes. I have also had sweet and sour turnips that were prepared with vinegar and sugar, julienned (cut in thin strips) with carrots. The whole plant is edible bulb and greens, although the greens are better at a young age.
1 pound of chopped turnip greens
1 tsp. sugar
Salt, pepper to taste
1/2 of (10 1/2 oz.) can cream of mushroom soup
1/2 c. mayonnaise
2 tbsp. wine vinegar
1 tsp. horseradish
2 eggs, slightly beaten
Grated cheddar cheese
Blend all ingredients together except crumbs and cheese. Spoon into casserole. Cover top with bread crumbs and cheese and bake one hour at 350 degrees. Serves 6 to 8.
Fennel With Turnip Greens
1/2 tablespoon olive oil
1/2 bulb of fennel diced
3 turnips (with greens)
1/2 cup chickpeas
1 teaspoon each: olive oil, balsamic vinegar, and stone-ground mustard
Heat olive oil over medium heat. Dice fennel and add to the pan. Remove the greens (set aside) from turnips and dice turnips, stir into fennel. Continue to cook for 4-5 more minutes or until fennel and turnips soften.
Stir in chickpeas and turnip greens. Continue to cook until greens begin to wilt (I don’t like them 100% cooked so I always let them cook down 1/2 way.)
In a small bowl, whisk together olive oil, balsamic vinegar, and mustard. Pour into pan and stir to coat. Remove from oven and serve while still warm.
Yes, that’s right, we are picking garlic for this week, and you get stems and all. Before you throw out the stems, don’t do it, they are good to eat, no lie! I like to slice them and fry them with eggs, or meat and the flavor and texture is superb! This will possibly be one of the first experiences with fresh food. The super markets don’t have tops because they don’t store, or ship well. But really, they are great, and a bonus for getting fresh picked produce!
Turnip greens top the list in vitamin content, and are among the highest containing calcium of all leafy greens. Here is a quick and simple recipe to help you use your turnip greens. For those with half shares, just cut the recipe in half, and those with large families, you can double it. I have also added small amounts of bacon and maple syrup to this recipe as a variation.
1 tablespoon olive oil
1 clove garlic, chopped
1 teaspoon red pepper flakes
1 1/2 pounds turnip greens, washed, stemmed, and chopped
Freshly ground black pepper
2 tablespoons Dijon mustard
1 cup chicken stock
1/2 cup chopped pecans, toasted
Heat olive oil in Dutch oven over medium heat.
Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.
You will receive pea shoots in your CSA this week too. This may be another new food to try, they taste just like peas, and contain the very same nutrients as peas do.
1/2 c Walnuts
1/2 Garlic clove
1 T Parmesan Cheese
1/2 c Pea Shoots
3T Olive oil
Salt and Pepper to taste
Place the garlic and pea shoots in a blender and process until smooth. Add the toasted walnuts and blend briefly. Do not over process, as the nuts will take on a floury consistency. Turn the pea shoot mixture into a bowl then add the Parmesan. Gradually add the olive oil until you have reached a thick coating consistency. Season with salt and pepper to taste.
Serve with cooked pasta.
We’ve got some wonderful salad blend coming your way too-yum! The salad is again a blend of lettuce and greens we started early this spring.
Remember this recipe from the farm meet and greet?
2 cups of yogurt
2 T fresh chopped chives
2 T lemon Juice
2 T sugar
Salt and pepper to taste
Combine all ingredients and refrigerate for 1-2 hours before serving.
I am also including Chives so you can make it.
Our Iris garden is ready to share, and our peonies may be popping out this week too!
We have some exciting things coming on, again on a first pick status. I will try to make sure that all of you get some asparagus and now we are picking small quantities of strawberries, and kale is coming to those who received asparagus last week.
Another rotation I need to make are eggs. Rob wanted to squeeze the chickens last week to get enough for everyone, but I wouldn’t let him. Instead, we will be rotating the weeks by location and our first rotation will be Goodness Grows and Frostburg for this week. Bedford will be next, and Cumberland will follow.
Also, we can reuse the bags from last week for week 3 delivery, please return them for reuse. Thank you in advance for helping us recycle the bags!
Till then take care!