Broccoli and Zucchini in Miso Glaze

1 Head Broccoli, cut into florets. Stem, peeled then sliced thin

½ White onion

1 zucchini, cut into thin half moons

2 Tbsp miso

1 Tbsp fresh ginger, grated

1 tsp honey

1 teaspoon sesame oil

½ tsp soy sauce

½ tsp rice vinegar

½ tsp ground black pepper

2 Tbsp canola or other frying oil

3 Tbsp water

Whisk miso, ginger, honey, sesame oil, soy sauce, vinegar and pepper in a small bowl. Place near the stove.

Heat oil in a large skillet over high heat. Add broccoli florets, stems and zucchini to the pan. Stir occasionally, until the veggies start to brown, about 2 minutes. Add onions and water then cover. Cook until the broccoli is tender, 2 to 3 minutes. Add the miso mixture and toss to coat the broccoli.

Serve with rice.

Broccoli and Sweet Corn Salad with Balsamic Vinaigrette

1 head of Broccoli cut into small florets

1 Tbsp. Extra Virgin Olive Oil

2 Tbsp. Parsley Chopped

3 Cloves Garlic

2 ears of Corn, shucked and separated from cob

1/2 teaspoon chili powder

Vinaigrette

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1/4 teaspoon kosher or sea salt

Fresh Cracked Pepper to Taste

Cut the broccoli into bite sized pieces and set aside. Heat a large skillet over medium heat. Add the oil, then add the garlic. Cook the garlic for about 1 minute or until soft.

Stir in the broccoli and cook for about 2 minutes, or until broccoli is bright green. Stir in the corn, parsley and chili powder. Continue cooking for 3 minutes or until the vegetables are tender, and then remove from heat and set aside to cool to room temperature.

In a bowl, whisk together the vinaigrette ingredients.

After the broccoli and corn have cooled, toss with the vinaigrette and taste for seasoning. Season with additional salt and pepper if desired and serve.

Broccoli and Red Cabbage Stir Fry

½-1 head of Red Cabbage, Chopped

1 Head Broccoli, Chopped

2 Tablespoons oil

2 Teaspoon mustard seeds

1 Teaspoon turmeric Powder

2 Teaspoon Ground pepper 

4 Cloves Garlic

1 tsp Curry Powder

1/2 Onion chopped

To Taste salt

Heat oil in a pan and add mustard seeds and wait for it to crackle. Now add crushed garlic and chopped onions along with curry powder. When the onions become soft, add turmeric powder, salt and pepper.

Now add broccoli and keep the pan covered for 5 mins. When the broccoli is cooked, add cabbage and stir fry it. Try to avoid over cooking the cabbage.

Serve hot with rice.

Braised Turnip Greens and Delicata Squash

2 tablespoons olive oil

½ small shallot, chopped

Kosher salt

1 clove garlic, smashed

1 tablespoon grated ginger

Freshly ground black pepper

1 bunch Turnip Greens, cleaned and chopped into bite size pieces (the skin is edible on these)

1 Delicata Squash, seeds removed and largely diced

2 tablespoons unsalted butter

Fresh lemon juice or hot sauce, optional

Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.

Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.

Lower the heat to medium-low, cover and cook until the collards are tender, about 5-8 minutes. Add the squash, cover and cook until tender, about 7 minutes.

Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice.

Braised Greens with Turnips, Kohlrabi, and Bacon

1 bunch of Chard or other quick cooking green, rough chopped

1 kohlrabi peeled and then medium diced

Turnips cut into half and then sliced into half moons

Turnip greens, Rough chopped

½lb bacon, diced

Salt and pepper to taste

Tapatio hot sauce (aka agua de vida)

Place diced bacon into pan and turn to medium heat. Slowly cook until bacon is starting to crisp then pull out and set aside. Add the diced kohlrabi to the pan and cook until it starts to brown a bit. Then add the sliced turnips. Continue cooking for about 3 minutes then add the turnip greens and swiss chard and cover. Cook until the greens are wilted and the moisture from the pan is almost evaporated then turn the heat off, Season with salt and pepper to taste then fold in the cooked bacon and serve. 

This dish will be best if you hit it with a couple of dashes of hot sauce. Ideally you want something that is more acidic than hot which is why we recommend Tapatio (optional).

Black Bean and Tomato Salsa

2 ears of sweet corn kernels removed from cob

15oz can black beans drained then rinsed

4-5 tomatoes small diced

½ bunch cilantro chopped

½ onion small diced

1 sweet pepper small diced

1 tbsp. garlic minced

Juice from one lime

1 avocado diced

1 tbsp. olive oil, or to taste

Salt and Pepper to taste

Stir together sweet corn, black beans, diced tomatoes, onion, garlic, and pepper.

Once mixed gently fold in lime juice avocado, cilantro, and olive oil.

Salt and pepper to taste

Beets, Beans, and Greens

1 bunch of collard greens (3 leaves), stems removed and chopped

1 bunch beets, washed well and tops removed and chopped (and wrap in foil) 

1 entire bulb of garlic, minced

1-2 cups cooked white beans 

olive oil

sea salt to taste

black pepper to taste

Wrap the beets in foil, place them on a cookie sheet and put them into a preheated 400 degree oven for about 45 minutes to an hour or so (or until they are tender).  If you are in a hurry, you can boil the beets until fork tender and then run cold water until able to handle and peel skin.

In the meantime, coat a large sauté pan with olive oil and gently heat.  Over a low heat, toss in minced garlic and stir.  Next, add in chopped collard greens and beet greens and sauté until tender.  Once the beets are cooked, remove from oven and let cool for about 30 minutes or so. Open the beets and remove the skin with your fingers (it should come off easily).  Cut the roasted beets into bite sized chunks and add to the collard green sauté mixture and stir.  Lastly, add cooked beans and warm sauté mixture and season to taste with sea salt and black pepper.

Asian-Style Grilled Cucumber and Scallion Salad

1-2 Cucumbers

½ bunch Scallions

3 Tbsp. Rice Wine Vinegar

2 Tbsp. pickled Ginger sliced very thin

1 Tbsp. Sesame Oil

1 Tbsp. Sesame Seeds

½ tsp Sugar

1/4tsp dried Chili Flakes

1 Tbsp. Canola Oil

Pinch of Salt and Pepper

Cut Cucumbers in half lengthwise and toss with scallions in canola oil. Add a pinch of salt and grill over medium-high heat until you start to see some charring to occur. Then pull from the grill and slice thin crosswise. 

Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Mix thoroughly then toss in sliced cucumber and scallions, 2 tablespoons sliced pickled ginger, ¼ tsp Chili flakes and 1 tablespoon sesame seeds. Mix well and serve. You may want to chop up some of the crispy head lettuce to bulk up the salad and add a little more crunch.

Asian Style Cabbage Salad

⅓ cup white wine vinegar

2 teaspoons toasted sesame oil

2 teaspoons vegetable oil

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 tablespoon sugar

1 teaspoon minced fresh ginger root

¼ teaspoon salt

1 head Bok Choy or Cabbage, thinly sliced

2-3 carrots peeled and grated

4 scallions, thinly sliced

¼ cup toasted sesame seeds

Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.

Add choy/cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.

Asian Greens Mix and Green Garlic Stir Fry

1 bunch Komatsuna or Kale

1 Bunch Radishes with tops, cut into wedges and rough chop the greens

1 stalk Green Garlic, sliced into thin strips

¼ cup tamari (soy sauce)

1 tbsp. canola oil

2 tbsp. sesame oil

1 tbsp. corn starch (optional)

1 tbsp. minced ginger

Serve with rice

Mix sesame oil, tamari (soy sauce) ginger, half of the green garlic and corn starch together with and whisk until corn starch starts to dissolve (don’t worry if it clumps when you add it to the heat it will begin to separate)

Heat wok or sauté pan to medium high heat. Add the remaining green garlic. Cook for 2-3 minutes or until aromatic take care not to burn the garlic (it can get a little bitter) 

Add the radish wedges and cook for one minute then add the greens. Sauté until greens begin to wilt.

Push the greens and other veggies to the side of the pan and add the tamari mixture. Wisk to make sure the corn starch is completely dissolved. Once the sauce is uniform and starts to thicken, turn the heat off and then toss the greens and veggies with the sauce that you’ve just made.

Adirondack Red Potato Hash with Bok Choy

1-pound Adirondack Red potatoes cut into 1/4-inch slices

2 tablespoons plus 1 teaspoon vegetable oil, divided

½ red onion, thinly sliced (about 1/2 cup)

1 bok choy, rinsed, dried, trimmed, and roughly chopped into 1/2-inch pieces

1 tsp red pepper flakes

Kosher salt and freshly ground black pepper

2 eggs

Fill a pot with just enough water to cover the potatoes and boil until just fork tender then strain and run cold water over the potatoes until the heat is removed. Set aside on a paper towel

Heat 2 tablespoons oil in a 10-inch cast iron or non-stick skillet over med-high heat. Add potatoes and cook, stirring and tossing occasionally, until well browned on about half of all surfaces, about 4 minutes.

Add sliced onion and bok choy. Continue to cook, tossing and stirring occasionally, until vegetables are all well browned and charred in spots, about 4 minutes longer. Add red pepper flakes and season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm

Wipe out skillet and add remaining teaspoon oil. Heat over medium heat until shimmering. Add eggs and cook until desired level of doneness is reached. Season with salt and pepper. Place eggs on top of hash and serve immediately with hot sauce, Sambal Oelek, or hot pepper relish. If you like spicy.

Adirondack Red Potato and Kale Curry

1 tbsp vegetable oil

1 medium Red onion, chopped

3-4 garlic cloves, minced

2-inch fresh ginger root, minced

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

¼ tsp ground cayenne pepper

¼ tsp ground black pepper

4-6 paste tomatoes

1 Can chickpeas, drained and rinsed

1# Red Prairie potatoes, chopped into 1½-inch chunks

1 bunch kale, stems removed and chopped into small pieces

1 can coconut milk

Salt, to taste

In a small bowl, combine the spices (minus the salt) and set aside. In a blender, puree the whole tomatoes and set aside. In a large saucepan, heat the oil over medium-high heat and add onions with a small pinch of salt. Stir occasionally until onions are browned, 5-6 minutes.

Arugula Pesto

½ lb Arugula (Chopped) (most recipes call for you to remove the stem, but the stem tastes good too and your just blending it, so I say keep the stems, it will give you more finished product.)

½ cup raw unsalted cashews (The cashew bits are cheaper at the store than whole cashews so look for those, because you are blending it up anyway)

½ cup parmesan cheese (grated)

½ cup Olive Oil

1 Green Garlic stalk (Chopped)

1/2tsp salt 

Roast the cashews over medium heat until you can start to see the oils in the nut starting to come to its surface. Remove from pan and set in fridge to cool. Be careful not to burn the cashews because it will become bitter.

Add all of the ingredients except for the Olive Oil to a Cuisinart with the chopper attachment.

Start to blend and slowly add the Olive Oil. Take your time with this because you want to make sure the finished texture is right. It is a lot easier to add more oil to get the right consistency then it is to take the oil back. Once the oil is added, taste it. Your pesto may need more salt depending on your taste buds. Add more oil if necessary, but make sure the texture is that of a paste, not runny because I am pretty sure pesto is Italian for paste.

Once your pesto is complete, add it to pasta dishes or toss it with roasted potatoes. Or, If you got the cheese share, you can make a quesadilla with Arugula Pesto and Organic Goat Bucheron!! How delicious is that?!

June Rains - Farm Share Newsletter

Wk 2

Greetings,

The rain today has been wonderful. I know - not something you'd expect a lot of farmers to say with how crazy wet its been for some folks. We've been spending a lot of time this past week moving the irrigation around the farm making sure everything is getting enough water. In our lighter soils we really have to be on top of irrigation. While having a working well with great clean water and a pretty good irrigation set up has been wonderful, theres nothing quite like a good rain. This is also a really nice kind of rainy day for us because its overcast so it gives the soil and plants more time to absorb the moisture. Not only that but the moisture also helps to make the nutrients in the soil easier for the plants to uptake through their roots. Once the sun pops back out the soil will start to dry up quickly and we'll be back to the irrigation rotation. 

Below are your suggested recipes. Please let us know if you have any questions. 

Happy eating!
Elisabeth & Steven

Miso Glazed Turnips with Mustard Greens

1 bunch small-med turnips, trimmed, scrubbed, cut into wedges reserve greens to chop with the mustard greens

1 green garlic stalk. Minced

1 bunch mustard greens washed then rough chopped

2 tablespoons white miso

2 tablespoons unsalted butter

1 teaspoon sugar

Kosher salt and freshly ground black pepper

2 tablespoons fresh lemon juice

Serve with rice.

Combine turnips, green garlic, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.

Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender, and liquid is evaporated, about 10 minutes.

Once all the liquid has cooked off, add the chopped greens and  toss occasionally, until they are well incorporated and cook down. When the sauce thickens and glazes the vegetables, remove from heat.

Add lemon juice and a splash of water to pan and swirl to coat turnips and greens. Season with salt and pepper.

Serve over Rice.

Chopped Greens Salad with Feta

1 head of romaine, chopped and rinsed
1 bunch green kale, chopped and rinsed
1 head of Koji (Tat-Soi), Chopped and rinsed
1 can chickpeas, rinsed and drained
½ cup Feta crumbles
½ cup Pine Nuts toasted
Chop All of the greens into bite sized pieces wash and spin in salad spinner or drain and pat dry.
Toast pine nuts
Toss and combine all the salad ingredients with the dressing until thoroughly mixed.

Lemon- Green Garlic Vinaigrette

1/2 cup olive oil
1/4 cup lemon juice (about one large lemon)
1 tablespoon Dijon mustard
1 teaspoon honey
1 tablespoon minced green garlic tops
2 teaspoons dried oregano
Sea salt and pepper, to taste
Combine all ingredients in a mason jar and shake vigorously until combined and emulsified.

Farm Share Newsletter

Week 1 6/6/19

Welcome to Week 1! Thank you so much for being part of the farm! We've spent a busy spring building infrastructure to keep the farm moving along. We had to dig a new well to access clean water, bring in electricity for the well, greenhouse and coolers. So while it felt like and many of our pictures were of the construction and building we've also been furiously running after planting, and tending the fields. Having to re-build infrastructure can be overwhelming, we are feeling very lucky to be at our new farm. The size and scale of the farm is more manageable and we have beautiful views of the bluffs that edge the river valley. We also have a new soil type to work with, sandy-loam, that so far is handling rain really well making it easier and faster to get into the fields after big rains. 

Below are your suggested recipes. Please let us know if you have any questions. 

Happy eating!
Elisabeth & Steven

Sautéed Spring Garlic Vinaigrette

Standard Vinaigrette ratio is 3 parts oil to one part vinegar. An acceptable low fat alternative is 2 parts oil to one part vinegar. This is a good starting out point. You need to keep tasting and adjust to make sure the balance of sweet oil and acidic vinegar is pleasing to your palate.

If you don’t have an immersion blender, I would suggest picking one up does wonders with making vinaigrettes and mayonnaise. A blender will work just fine as well.

1 Cup Olive Oil
½ Cup White wine Vinegar
1Tbsp Dijon
3Tbsp Green Garlic Minced
1 Tbsp canola oil
Salt and Pepper to taste

Mince green garlic and sauté over medium-high heat in canola oil for 2-3 minutes until it starts to get some color. Measure out your Oil and Vinegar. Mix together and add Dijon. Toss in the green garlic and blend thoroughly. If you have an immersion blender you will get a very nice full bodied dressing for your salad.

You may need to add a little more Oil or a little more Vinegar depending on whether you like a sweeter or more sharp vinaigrette Salt and Pepper to taste. 

Asian Greens Mix and Green Garlic Stir Fry

1 bag of Asian Greens mix (Mizuna, Hon sai Tai, Arugula)
1 Bunch Radishes or turnips with tops, cut into wedges and rough chop the greens
1 stalk Green Garlic, sliced into thin strips
¼ cup tamari (soy sauce)
1 tbsp. canola oil
2 tbsp. sesame oil
1 tbsp. corn starch (optional)
1 tbsp. minced ginger
Serve with rice
 
Mix sesame oil, tamari (soy sauce) ginger, half of the green garlic and corn starch together with and whisk until corn starch starts to dissolve (don’t worry if it clumps when you add it to the heat it will begin to separate)
Heat wok or sauté pan to medium high heat. Add the remaining green garlic. Cook for 2-3 minutes or until aromatic take care not to burn the garlic (it can get a little bitter)
Add the radish/turnip wedges and cook for one minute then add the greens. Sauté until greens begin to wilt.
Push the greens and other veggies to the side of the pan and add the tamari mixture. Wisk to make sure the corn starch is completely dissolved. Once the sauce is uniform and starts to thicken, turn the heat off and then toss the greens and veggies with the sauce that you’ve just made.
Serve with rice

Spinach harvest

Sweet potato Curry & Rice

1 1/2 Tbsp coconut oil or safflower oil

1 small yellow onion minced

2 Tbsp minced fresh ginger (+1tbsp minced ginger to cook with the rice)

2 Tbsp minced garlic

1 Tbsp crushed red pepper

3 Tbsp red curry paste

2 medium Sweet Potatoes

2-3 carrots sliced thin

2 14-ounce cans coconut milk 

1-2 Tbsp maple syrup 

1 1/2 tsp ground turmeric

Sea salt to taste 

2 cups chopped kale

1/2 cup roasted cashews 

1 medium lemon juiced

• Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.

• Add red curry paste, sweet potato and carrots, stir, and cook for 2 minutes more.

• Add coconut milk, maple syrup, turmeric, and a pinch of salt and stir. Bring to a simmer over medium heat. Once simmering, slightly reduce heat to medium-low heat.

• Simmer for 5-10 minutes, stirring occasionally, to soften the potato

• At this time, also taste and adjust the flavor of the broth as needed. Once the broth is well seasoned and the potatoes are softened, add kale, cashews and lemon juice, and cover. Simmer for 3-4 minutes more over low to medium-low heat.

• Serve over rice.

Winter Eating - Creative Salads

Beets!

Roasted Beet Salad with Oranges

This is a great winter recipe, Oranges are in season in Florida and beets are great storage crop that you can store for a long time in your crisper drawer in a plastic bag or are usually available at farmers markets. You can use any beets of your preference for this recipe

Ingredients

3 medium beets with beet greens attached

1 large orange

1/2 sweet onion, cut through root end into thin wedges

1/3 cup red wine vinegar

1/4 cup extra-virgin olive oil

2 garlic cloves, minced

1 teaspoon fresh thyme

1/2 teaspoon grated orange peel

Directions

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil with a sprinkle of thyme. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges or dice depending on your preference. Place beets in medium bowl. Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from orange. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. You may have a little of the dressing left over, you don’t want the beets to swim in the dressing, just a good coating. Season with salt and pepper. Let stand at room temperature 1 hour. Serve. Use extra dressing in chopped salad, or light coleslaw dressing.