tag:blogger.com,1999:blog-69593906776706794562024-03-13T17:32:57.911-04:00Wintergreen FarmLife and recipes of a CSA farmer in Michigan's Upper Peninsula.Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.comBlogger147125tag:blogger.com,1999:blog-6959390677670679456.post-31239168563220784552016-11-07T10:15:00.000-05:002016-11-07T10:16:49.694-05:00Take a LeekSorry. I cannot resist potty humor.<br />
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So, you've got some leeks. Excellent! You are in for a sweet and subtle oniony treat.<br />
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Now what?<br />
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Leeks need trimming. Cut off the bottom of the leek, just above the root hairs. Cut off the top of the leek, just below the "V" shaped base of the dark green leaves. Slice the remaining white/pale green shaft of leek down the center, in preparation for the next step.<br />
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Wash the leek. Make sure the water flows in between the many layers of leek. Those nooks and crannies can hold a lot of sand.<br />
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And now you're good to go!<br />
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Check out these sites for tasty leek recipe ideas:<br />
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<a href="http://www.eatingwell.com/recipes/19306/ingredients/vegetables/leeks/" target="_blank">EatingWell</a> has everything from apple and leek stuffed pork to leek, potato, and spinach stew.<br />
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<a href="http://www.bonappetit.com/recipes/slideshow/23-favorite-leek-recipes-like-onions#1" target="_blank">Bon Appetit</a> has sophisticated dishes like goat cheese, leek, and potato galettes.<br />
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<a href="http://www.saveur.com/leek-recipes-dishes?image=0" target="_blank">Saveur</a> has twists on classic leek dishes, like cream of fennel soup with leeks.Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com5tag:blogger.com,1999:blog-6959390677670679456.post-91584053866721087612016-11-06T12:06:00.000-05:002016-11-06T12:06:52.543-05:00Fermented RadishesSauerkraut is not the only fermented food you can make. Carrots, Rutabaga, Beets, and even Chard can be fermented just the same way cabbage can.<br />
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So can radishes.<br />
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You can use any kind of radish to ferment. The little salad radishes are great if that's what you've got.<br />
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<tr><td class="tr-caption" style="text-align: center;">We like to use winter radishes. Especially the<br />Purple Daikons.</td></tr>
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Our Purple Daikon radishes are purple through and through, because they're packed with pretty (and healthy) <a href="http://www.naturallivingideas.com/7-reasons-to-eat-more-anthocyanins-and-top-foods/" target="_blank">anthocyanins</a>. As a result, they make some of the most beautiful pickles ever. Like lovely little salty-sour amethysts. <div>
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<tr><td class="tr-caption" style="text-align: center;">This batch had some carrots too. Yum :)</td></tr>
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As you can see, we like to dice our radishes before fermenting them, but you can cut them however you like. Sliced, shredded, and diced are all fine. </div>
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Once they've fermented, you can use them as you would sauerkraut. Fermented radishes are great cooked with sausage and other pork, apples, and potatoes. Or nibble them cold while sipping a dark beer.<br /><br />But why ferment radishes instead of making kraut? For one thing, radishes are abundant. The warm and extremely wet late summer weather we had this year was hard on the late season cabbage. We don't know anyone that had a good crop this year. But winter radishes are pretty forgiving, and, even with the challenging weather, we've got our usual bountiful harvest of them this year. And, as fermentation expert Sandor Katz says, "<a href="http://www.thekitchn.com/sandor-katz-you-could-survive-a-winter-on-that-much-radish-kraut-preserving-experts-share-their-favorites-193330" target="_blank">When life gives you lots of big radishes, turn them into a resource you can use for awhile.</a>" </div>
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However, a lack of cabbage is not the only reason to ferment winter radishes. Cabbage is notoriously hungry for nitrogen in the soil. Whether you grow with organic or conventional methods, you've got to make sure to give cabbage an extra boost of food at planting time. The nitrogen favors leaf growth (don't forget cabbage is actually a leafy green) rather than root growth, so radishes grow better in soil that is a little lean on nitrogen. It's possible to get more food from less resources growing winter radishes than growing cabbages.</div>
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And, finally, fermented radishes taste good. They lose their spice as they ferment, but keep their sweetly pungent flavor. They also keep their crunch. They're delicious.</div>
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<tr><td class="tr-caption" style="text-align: center;">Seda thinks so too.</td></tr>
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<br />If you are already a kraut maker, you know that fermenting is amazingly simple. If you've never fermented before, check out this <a href="http://www.seriouseats.com/2012/06/in-a-pickled-fermented-radish-slices.html" target="_blank">basic fermented radish recipe from SeriousEats</a>. It's a good one for beginners because it makes a not-too-overwhelming quart and includes a good tip for keeping the radishes under the brine as they ferment.</div>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com3tag:blogger.com,1999:blog-6959390677670679456.post-10701333081381409322016-02-01T19:35:00.000-05:002016-02-01T19:35:03.942-05:00Week 8: GORP - Wintergreen Foods styleWell, I wont say we saved the best share overall for last, but I think everyone will appreciate this week's standout. Some of the long term Summer members will remember the ground cherries that we have grown. This year, we put most of the harvest into the dehydrator, and combined them with dry 'naked' pumpkin seeds (no hard outer shell), dry carrot pieces, and dry zucchini. Sometimes, it hurts me to share.<div>
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<tr><td class="tr-caption" style="text-align: center;">Ground cherries are the small yellowish fruit in the bottom left</td></tr>
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Also, this week, most of the carrots are freshly dug, as well as some pink daikon radishes for the full share members. The radishes were left in the ground because they had frozen on top before I was able to pull them up, so I will be trimming the top parts off of them. The sections of them that were underground remained unfrozen and are quite tasty. </div>
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The list for this weeks pickup is:</div>
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Dried Snack Mix (GORP)</div>
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Fruit Leathers</div>
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Cabbage</div>
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Carrots</div>
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Squash</div>
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and full share gets:</div>
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More Carrots</div>
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More Squash</div>
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Daikon Radish</div>
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Onions</div>
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Rutabaga</div>
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As it is the last share of the season, I want to take a minute to reflect on things. We can't stress it enough, we really appreciate all of our past, current and future CSA members. We wouldn't have made it this far without you, and we can't continue without you. We're looking forward to spring and the beginning of a new growth cycle. </div>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com2tag:blogger.com,1999:blog-6959390677670679456.post-3123965949904570472016-01-19T08:45:00.001-05:002016-01-19T08:45:48.461-05:00Week 7Today, at pickup, everybody will receive snow cones!<br />
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No.<br />
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Well, this time of year, Andrea and I (Scott) go about blurging out all of our ideas for the future. We don't often find ourselves in the same spot very long for most of the year, and January is a time to consider what we've done well, and what we haven't. We've decided, after a couple of months for Andrea to get used to the idea, to formalize our management organization in a different way. As we started the farm and CSA, we naturally fell into doing the things that we were interested in, and good at. As our business grows, we've tried to separate out those things in a way that makes sense. All this adds up to Andrea quitting the CSA. She's been hanging on to aspects of organization, such as marketing and communication, but it's pulling her away from the direction she wants to go in with the wholesaling. She may occasionally write a blogpost this summer. Overall, though, the emailing and blog posting for the summer CSA and future seasons will be coming from me.<br />
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There will also be a bit more 'rules' for missed pickups moving forward, and we are going to change half shares to every week with an actual half share. These steps will make it easier for me to keep up with the numbers for pickups, as they won't be shifting up and down as dramatically as they have in the past. This doesn't mean I can't help out in the case of an emergency, or a pre-planned trip, but if you do forget a pickup, you will have the option of driving to Ontonagon on Thurs, Friday, or Saturday to get your produce, or forfeiting for the week.<br />
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Andrea's goals for the upcoming season are to produce as much dehydrated products as possible, so if you enjoy them, we hope you'll support us further by purchasing them from the Keweenaw Co-op and telling all of your friends to do the same. If you don't like them, we certainly appreciate feedback in order to improve our products.<br />
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Summer CSA produce will be much the same this year and pickups will remain mostly the same, Amber's Market on Sharon Ave in Houghton on Wed from 10 AM to 1 PM, and in Ontonagon on Wed at the old restaurant/new farm. We are going to eliminate the Ironwood pickup, as the number of members has been dwindling and we need to focus our goals. Also, we are going to have an on-farm self serve market instead of the Ontonagon 'Superior Farmer's Market' on Wednesday, and possibly Saturday.<br />
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We hope these changes will allow us to serve our community better, that's why we do what we do.<br />
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As always, if you have any questions, shoot us an email at Wintergreenfarm@hotmail.com<br />
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The share this week includes:<br />
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For half share members, carrots, 2 winter squash, dry beans, kale chips, cabbage, and onions<br />
Full share receive also more carrots, more winter squash, dried cherry tomatoes, rutabaga.<br />
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As for recipes this week, I know there isn't any unknown vegetables, but I would recommend considering:<br />
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A baked bean recipe with the Marfax beans<br />
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Stuffed cabbage with a larger kraut cabbage<br />
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Chicken noodle soup with homemade egg noodles (so easy!) and pureed winter squash.<br />
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<br />Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com4tag:blogger.com,1999:blog-6959390677670679456.post-68353747362355355232016-01-04T20:45:00.001-05:002016-01-04T20:57:30.267-05:00Winter Week Six: Super SmoothieHappy New Year everyone! We celebrated with family visits and a touch of stomach flu. Viruses seem to get passed around whenever Seda sees her cousins.<br />
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We're feeling better now, thankfully, and hoping that you all had lovely New Year's celebrations with no vomiting :)<br />
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And now I'll start talking about food.<br />
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For half share members this week's share will include: two pounds Carrots, Rutabaga, Delicata OR Sweet Dumpling Squash, Acorn Squash, Cabbage, Onions, Flax Seed, Dried Greens, and Fruit and Flax Leathers.<br />
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Full share members will receive all the half share items plus: 2 additional pounds Carrots, 2 choice squash, Kale Chips, and Kohlrabi.<br />
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I am especially excited to be distributing Fruit and Flax Leathers this week. Everyone will receive two different kinds, blueberry and butternut. Both kinds have only three ingredients, apples, blueberry or squash puree, and flax seeds. Everything is grown in the Upper Peninsula.<br />
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<tr><td class="tr-caption" style="text-align: center;">Blueberry Fruit and Flax Leathers</td></tr>
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The Fruit and Flax Leathers are one of our Wintergreen Foods products. We made our first few batches of them in the fall of 2014 and introduced them to the Ontonagon School vending machine, with great success. This year we've made quite a few more of them, and have been selling them through the Northwind and Keweenaw Co-ops in addition to school vending machines. If you are interested in getting them into your child's school, please let us know.<br />
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In 2014, the flax seed we used in the Fruit and Flax Leathers was grown by another Ontonagon farmer, but this year we grew it ourselves.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhStddjbFjNOnqFzl2FYm983qhi6pOZoaz2EBos-bREF7KP3krnv7EQEVv1zJM3Tc5g5xDY-V5ETMiEIFWHB3BOaqRGVcLiv5utYUPKtiianhFc7qQsmipsRTUd0zHjFNAYL9i67yfEM3E/s1600/11703176_743807065728980_7677814590931597482_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhStddjbFjNOnqFzl2FYm983qhi6pOZoaz2EBos-bREF7KP3krnv7EQEVv1zJM3Tc5g5xDY-V5ETMiEIFWHB3BOaqRGVcLiv5utYUPKtiianhFc7qQsmipsRTUd0zHjFNAYL9i67yfEM3E/s400/11703176_743807065728980_7677814590931597482_n.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A small slice of the field of flax we enjoyed this summer.</td></tr>
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</div>
<div>
And we harvested enough to include some in the winter shares. </div>
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<br /></div>
<div>
I have sort of a love/hate relationship with mass media food marketing. I don't like websites that claim certain foods are magical cure-all "super foods" because I know that nothing in life is that simple, but at the same time I understand that our farm business has been successful in part due to the national trend towards local foods--a trend which is not always that far removed from the websites touting "super foods". I also grow and sell some of the items that get labeled as super, like kale and, now, flax seeds. So, maybe I should just go with it ;)</div>
<div>
<br />
<div style="text-align: center;">
<b>Pro-biotic Super Food Smoothie with Flax Kale and Blueberries</b></div>
<div style="text-align: left;">
</div>
<ul>
<li>2 cups plain Yogurt</li>
<li>1 Banana</li>
<li>1 cup Blueberries (either frozen or fresh is fine) </li>
<li>1 Tablespoon Flax Seed</li>
<li>A handful of fresh or dried greens</li>
</ul>
<div>
Combine all of the ingredients in a blender, food processor, or large container if you are going to use an immersion blender. </div>
<div>
<br /></div>
<div>
Blend them up!</div>
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<div>
This recipe makes enough for at least two people to share.</div>
</div>
Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com1tag:blogger.com,1999:blog-6959390677670679456.post-81188164235448613712015-12-20T19:48:00.003-05:002015-12-20T19:48:37.974-05:00Winter Week Five: Christmas Time is Here AgainThe snow came!!!<br />
<br />
It's 6:30 at night in December, so it is too dark for me to take a picture of it, but I bet you've all seen it by now anyway.<br />
<br />
We were enjoying the fall weather, but it felt wrong. I'm glad the world is right now. I really do like to have a white Christmas.<br />
<br />
For your share this week you can expect the following:<br />
<br />
Half share: 1 lb Onions, 2 lbs Carrots, One Acorn Squash, One Squash Choice, Cabbage, Dry Beans (a baking variety).<br />
<br />
Full share: All the half share items plus more Carrots, One Long Pie Pumpkin, Kohlrabi, Kale Chips, and Daikon Radishes.<br />
<br />
I've braided together some of the smaller red onions we harvested this year into one pound braids.We're distributing them with this week's share as a sort of Christmas decoration. You can hang them up if you'd like to, just cut onions from the top down so the braids hold together while you use them up.<br />
<br />
The change in weather has not only put me in the mood for Christmas. It's also put me in the mood for stew, which is what I made for the share recipe this week.<br />
<br />
I used lamb because we trade vegetables for meat with one of our neighbors (which is the sweetest deal ever!) and usually get a lot of lamb, but you can feel free to swap in beef or venison if that is what you have on hand. This is a super simple stew, in which the vegetables play the starring role, so put in your favorites. I've written the recipe with the vegetables I used (many of which are, of course, in this week's share) but you can change it however you like. Other ideas include potatoes, sweet potatoes, daikon radishes, rutabaga, turnip, or mushrooms.<br />
<br />
<div style="text-align: center;">
<b>Stew for a Snowy Day</b></div>
<div style="text-align: left;">
</div>
<ul>
<li>1 pound cubed stew meat (lamb, beef, or venison)</li>
<li>4 small onions (such as those in your braid) peeled and halved</li>
<li>2 Tablespoons flour</li>
<li>Salt and Pepper to taste</li>
<li>4 cups stock or water</li>
<li>1 storage kohlrabi, peeled really well and cut into one inch cubes</li>
<li>1 pound carrots, cut into large chunks</li>
<li>1 acorn squash, peeled and cut into one inch cubes</li>
</ul>
<br />
Place the meat, onions, flour, salt and pepper into a large pot over medium heat. Stir to coat the meat with flour.<br />
<br />
Cook, stirring frequently, until the meat is lightly browned and the flour is toasted. Watch carefully, turning down the heat if needed, do that the flour doesn't burn.<br />
<br />
When the meat is browned, add the stock and remaining chopped vegetables. Don't worry if your vegetables are not quite covered with liquid at this point, they will release a lot of liquid as they cook and cover themselves.<br />
<br />
Bring the stew to a boil, turn down to low, cover, and simmer until everything is as tender as you'd like it to be. This will take at least an hour of simmering.<br />
<br />
When the stew is done, put it in a bowl and pose with it.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadVMUGJ86ZaU94B1gXjGrLfMj7ri-l9XLC0cRUrU14rvV7Pn0SBzpb82dm2PAZyrHhRUtFu6EsWrRCOsXCEEhKbJXHVMyaNO8tcBT3ntRFSY8UBq7NKBlgzIV0hYHIoF_4Nn2LF360IY/s1600/DSC08341.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadVMUGJ86ZaU94B1gXjGrLfMj7ri-l9XLC0cRUrU14rvV7Pn0SBzpb82dm2PAZyrHhRUtFu6EsWrRCOsXCEEhKbJXHVMyaNO8tcBT3ntRFSY8UBq7NKBlgzIV0hYHIoF_4Nn2LF360IY/s400/DSC08341.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seda likes to be in the blog. She also likes to decorate the table<br />with tangerine stickers. </td></tr>
</tbody></table>
<br />Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com2tag:blogger.com,1999:blog-6959390677670679456.post-61259449759616239892015-12-08T06:53:00.000-05:002015-12-08T06:53:39.328-05:00Winter Week 4: This is Fall<div class="separator" style="clear: both; text-align: left;">
For those of you who are life long Yoopers. This is the kind of November and December weather that the rest of Michigan refers to as fall.</div>
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I'm used to wondering whether or not I'd have a white Christmas when I lived downstate, but it feels completely wrong up here.</div>
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Christmas lights look silly without snow around.</div>
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<div>
On the plus side, the unusual weather allowed Scott to get some fall projects done. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYnlbIvra_UqGqb3IqePOwlipi0q6kc1mNj06Yss_NnhvhZTElwAnlHN5vI1stP9OWjH9sECOdcy2LeGnttrEo_qFHKyeX7Rtd10n3G5_-fUMYXTC3HDxcFwiIAadWDR-KN4QICRU7Ps/s1600/IMG_20151206_170518.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYnlbIvra_UqGqb3IqePOwlipi0q6kc1mNj06Yss_NnhvhZTElwAnlHN5vI1stP9OWjH9sECOdcy2LeGnttrEo_qFHKyeX7Rtd10n3G5_-fUMYXTC3HDxcFwiIAadWDR-KN4QICRU7Ps/s400/IMG_20151206_170518.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Which meant that I could take this awesome<br />picture of him.</td></tr>
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And it was the warmest ever weekend for Ontonagon's annual Hometown Christmas fireworks and parade.<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNDV_eLWXKVRH09MbGDj2RO5-9DczBMWXl-YX5F9YMKYfMRd0vtZ6jfL8r4x0vWbXOlKkXFtmHw4k0FqnvFGQiFMsEkKKbp3uEv_-CreMt4fe0GI5v6UV76ltv30OTsRaa_F6GRb3a8eY/s1600/IMG_20151206_175501.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNDV_eLWXKVRH09MbGDj2RO5-9DczBMWXl-YX5F9YMKYfMRd0vtZ6jfL8r4x0vWbXOlKkXFtmHw4k0FqnvFGQiFMsEkKKbp3uEv_-CreMt4fe0GI5v6UV76ltv30OTsRaa_F6GRb3a8eY/s400/IMG_20151206_175501.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hometown Christmas is always a wonderful time.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrP9Tjpl8oGXeGiu3o_TpmbdxMsAhZuUi4f_CE8rV_zljsYUfnyksHHvVZ2T9hmT9LOmW-9JNWBQsmIQaYlaPWbUQJjCS1Vl3vIYjQEYcHN_KkH495ccPi8ZdrQ3il50Hsjshu0cqCxnE/s1600/IMG_20151206_174555.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrP9Tjpl8oGXeGiu3o_TpmbdxMsAhZuUi4f_CE8rV_zljsYUfnyksHHvVZ2T9hmT9LOmW-9JNWBQsmIQaYlaPWbUQJjCS1Vl3vIYjQEYcHN_KkH495ccPi8ZdrQ3il50Hsjshu0cqCxnE/s400/IMG_20151206_174555.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turns out it's even more wonderful when no<br />one has to worry about cold noses or toes.</td></tr>
</tbody></table>
This weather also means the December fields look a lot different than we're used to and the most cold hardy vegetables we grow are actually still growing. So, even though it's December 8th, members will be getting some fresh greens in their shares this week.<div>
<br /></div>
<div>
Half Share Members can look forward to: Onions, Rutabaga, Cabbage, Buttercup Squash, Jester OR Carnival Squash, 3 pounds Daikon, Dried Tomatoes, and </div>
<div>
Baby Kale. </div>
<div>
<br /></div>
<div>
Full Share Members will get all that good stuff as well as: Brussels Sprouts, Parsley, An additional Squash choice, and more baby kale. </div>
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<br /></div>
<div>
This week's recipe focuses on the daikon radishes. We have been growing them for some time now because they are a reliable crop for our area that store exceptionally well and are quite versatile. It's easy (for me at least) to look at them and automatically think stir fry or salad because of their Asian radishy-ness, but they're also great cooked in ways you might think more suited to a turnip or potato. As in this recipe.</div>
<div>
<br /></div>
<div>
<div style="text-align: center;">
<b>Roasted Pork Shoulder with Daikon Radish and Balsamic Vinegar</b></div>
<div style="text-align: left;">
<ul>
<li> One 2-3 pound Pork Shoulder Roast</li>
<li>1.5 lbs Daikon Radishes (about half of what is in the share this week) cut into 3/4 inch rounds</li>
<li>3 tablespoons Olive Oil</li>
<li>2 tablespoons Balsamic Vinegar</li>
<li>.5 ounce dried tomato (about a third of what is in the share this week) chopped finely</li>
<li>1 or 2 small onions (red is best) chopped finely</li>
<li>salt and freshly ground pepper to taste</li>
</ul>
<div>
Preheat oven to 425 degrees.</div>
<div>
<br /></div>
<div>
Place the sliced daikon radishes in the bottom of a roasting pan that is large enough to accommodate the pork roast. Set the roast on top of the radishes.</div>
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<div>
Combine the olive oil, balsamic vinegar, dried tomato, chopped onion, salt and pepper.</div>
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<br /></div>
<div>
Pour the olive oil mixture over the top of the roast.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8PouU3OocR3kCvzMDeFK658M-Mmb9mBVJ91Y6EC6Ob4kNAWqPIENCRwTLZa3H4HCwBZJjQq7PmDkhyCo5m8Sk0aPFw1GvIlOaGPwKFJfXCN_2itd0ORnnD5JdZgZEdLrmNR9CRIAb58/s1600/IMG_20151207_174022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8PouU3OocR3kCvzMDeFK658M-Mmb9mBVJ91Y6EC6Ob4kNAWqPIENCRwTLZa3H4HCwBZJjQq7PmDkhyCo5m8Sk0aPFw1GvIlOaGPwKFJfXCN_2itd0ORnnD5JdZgZEdLrmNR9CRIAb58/s400/IMG_20151207_174022.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It will look like this going into the oven. Though maybe your oven<br /> door is cleaner than mine.</td></tr>
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Roast, uncovered, at 425 for 20 minutes. Turn the heat down to 350 and continue to roast, uncovered, until the meat is cooked through and tender, which took about 3 hours in total for me. The time it takes will depend on the size of your roast. Turn the meat every hour or so and spoon the liquid from the bottom of the pan over the roast as it cooks. The dried tomatoes will caramelize and soften as they cook and you will be able to spread them across the surface of the roast while it cooks. Do that, it's delicious.<br /><div>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com2tag:blogger.com,1999:blog-6959390677670679456.post-31923576350007442392015-11-22T21:22:00.000-05:002015-11-22T21:22:47.872-05:00Week 3: In which we give thanks and Pooh gets stuck in a tight placeAndrea wants you all to know that this is a guest post, by me, Scott.<br />
<br />
This week, you will receive:<br />
Carrots<br />
Beets<br />
Leeks<br />
Celeriac<br />Brussels Sprouts<br />
Butternut Squash<br />
Acorn Squash<br />
<br />
Full share members also get:<br />
"Other" Squash<br />
Kohlrabi<br />
<br />
Some of you have asked about potatoes in the future, and I am afraid to say that you have seen all you will from our farm this year. Despite a dry spring, excellent planting team, and good hilling, the plants never seemed to recover from the cold and too wet June weather. Next year will be perfect.<br />
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This week, we are distributing one of my all time favorite vegetables, the mighty celeriac, aka celery root. With it's mild celery flavor and somewhat nutty qualities, it gets it's own part of my heart. On the bottomland farm that we worked at in Grand Rapids, MI, the celeriac grew to the size of softballs. We've never achieved that on our own mineral soil. The flavor of our much smaller roots continues to make it worth growing though. You can slice them thin and eat them raw, with cheese and crackers, or add them to soups. You can roast them with other root vegetables. I tried a new approach this evening, sauteed in olive oil with salt and pepper.<br />
<br />
1/4 cup Leeks, cut into 1 inch long pieces, large ones sliced in half lengthwise<br />
1/2-1 cup grated Celeriac<br />
3-4 tbls Olive Oil<br />
Salt and Pepper to taste<br />
<br />
I tried to grate the celeriac using a cheese grater with limited success, and ended up slicing most of it into thin pieces, however, the grated pieces were much better than the sliced, so I highly recommend using a food processor to shred or grate it if you have one.<br />
<br />
Heat the frying pan and olive oil to low-med heat and then add the leeks. Stir after 1 minute and add the celeriac. Cook for around 5 minutes for grated and more for sliced.<br />
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I envisioned this to be served with mashed potatoes and gravy, and although I didn't try it, I stand by the vision.<br />
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<br />Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com3tag:blogger.com,1999:blog-6959390677670679456.post-85169849258211184832015-11-08T19:33:00.002-05:002015-11-08T19:48:01.407-05:00Winter Week 2: Farm FairiesI frequently joke about farm fairies. Mainly the jokes tend towards irate mutterings about the fact that farm fairies do not exist.<br />
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I'm pretty sure that most non farmer folks who fantasize about bucolic farm life are unwittingly imagining farm fairies.<br />
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You see, unless a farm has fairies to take on some of the workload, farmers have very little time to simply bask in the pleasures of farm life.<br />
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But this harvest season, we've had fairies.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uR1FQX8_Stf17B07BZZXNRHEYJL0S5BEMB_CQs8g4sqRFVxw-VCKVAwOusm1BFxbje5uz1mT-Facz4RfSAykUXiKX6hTni-3WesPx8b8oYmWdLcpuBFGta1Hzj8nrIk3ejeiZUw2JnM/s1600/IMG_20151108_152250.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uR1FQX8_Stf17B07BZZXNRHEYJL0S5BEMB_CQs8g4sqRFVxw-VCKVAwOusm1BFxbje5uz1mT-Facz4RfSAykUXiKX6hTni-3WesPx8b8oYmWdLcpuBFGta1Hzj8nrIk3ejeiZUw2JnM/s400/IMG_20151108_152250.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That's not me and Scott harvesting carrots!!!</td></tr>
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Jake and Ashley, the fabulous farmers of <a href="https://m.facebook.com/North-Harvest-CSA-628471610501323/" target="_blank">North Harvest CSA</a> in Calumet have been moonlighting at Wintergreen. They're helping us bring in the harvest.<br />
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Skilled workers are about as close as we can get to farm fairies :)</div>
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This week, half share members will receive 3 pounds Carrots, Carnival Squash, Rutabaga, Brussels Sprouts, 1 pound Winter Radishes, Cabbage, Leeks, and Chard.</div>
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<div>
Full share members will get all of that plus 2 more pounds Carrots and 1 more pound Radishes, Acorn Sqush, additional Leeks, and Celery.</div>
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<div>
Our members have seen more than a few winter radishes over the years, and this year's winter members will be seeing several more of them. I get that they are strange things to cook with if you aren't accustomed to them. I try to feature them frequently in the share descriptions with preparation ideas and recipes.</div>
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<br /></div>
<div>
If you like them raw, I'm especially fond of the <a href="http://wintergreen-farm.blogspot.com/2013/09/falling.html" target="_blank">slaw recipe</a> in this post.</div>
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<br /></div>
<div>
If you prefer your veggies to have slightly less heart-burn-inducing fire to them, then you should cook your winter radishes. We like to cut them into chunks and roast them along with rutabaga, carrots, and whatever other root vegetables we have on hand. </div>
<div>
<br /></div>
<div>
They're also good like this:</div>
<div>
<br /></div>
<div style="text-align: center;">
<b>Orange Glazed Carrots and Daikon</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<ul>
<li>1 lb carrots, cut into 1/4 inch slices</li>
<li>1 lb daikon radishes (I used a mix of white and purple), also cut into 1/4 inch slices</li>
<li>2 teaspoons olive oil</li>
<li>1/4 teaspoon powdered ginger</li>
<li>1/2 teaspoon cinnamon</li>
<li>1/2 teaspoon salt</li>
<li>1/2 cup orange juice</li>
</ul>
Heat the olive oil in a large saute pan over medium/low heat. Add the ginger and cinnamon and stir until well combined. Add the sliced vegetables, stir together well.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Add the salt and orange juice. Cook, stirring frequently until the vegetables are just tender and the orange juice has reduced by about half, thickening into a glaze, about 10-15 minutes.</div>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com2tag:blogger.com,1999:blog-6959390677670679456.post-31930191490669375302015-10-25T20:45:00.004-04:002015-10-25T20:45:56.323-04:00Winter Share 1: Sunny Days<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzc9E8Gl27SRsh7iI6deIiNAQmT2uaTMZirBULx3AIGOHCZcA2_L3syNF9ImN09OOqKdHzQ0-5yZsDhQLtsOAy_zbyVQ3XNKKOgRb5FPZw9R3HWR8y3YmayG2ghdloSNVNz8bip8cF1Y/s1600/IMG_20151025_174735.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzc9E8Gl27SRsh7iI6deIiNAQmT2uaTMZirBULx3AIGOHCZcA2_L3syNF9ImN09OOqKdHzQ0-5yZsDhQLtsOAy_zbyVQ3XNKKOgRb5FPZw9R3HWR8y3YmayG2ghdloSNVNz8bip8cF1Y/s400/IMG_20151025_174735.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love that I get to look at this tree everyday.</td></tr>
</tbody></table>
<br />
I also love the weather this fall, strange as it is. Though we have certainly brought in a lot of produce for storage already, this lingering warmth and sunshine means that much of this first winter share is actually going to be harvested fresh from the fields the day before distribution, just like a summer share.<br />
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildcGEz5LSzcT99ldZZiH8pjuScv4JEaN3p3Mu3UuWGjQ_-hUgmgPCWhhlqqCxKqGIUqxaYgLazRV-_YsIken7OyrZWlOXQ0n_09SXW68omKvCHiPA3EBbYtCa82zrr6vrEybuuwEJRO8/s1600/IMG_20151025_175223.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildcGEz5LSzcT99ldZZiH8pjuScv4JEaN3p3Mu3UuWGjQ_-hUgmgPCWhhlqqCxKqGIUqxaYgLazRV-_YsIken7OyrZWlOXQ0n_09SXW68omKvCHiPA3EBbYtCa82zrr6vrEybuuwEJRO8/s400/IMG_20151025_175223.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some lucky full share member will receive these<br />
very Brussels sprouts on Tuesday.</td></tr>
</tbody></table>
<div>
This week's half share members will receive: Kale, Celery or Parsley, Leeks, Carrots, Kohlrabi, Honey Bear Acorn Squash, and a Pie Pumpkin.</div>
<div>
<br /></div>
<div>
The full share members will receive: All that yummy half share stuff plus Potatoes, Beets, Brussels Sprouts and a Spaghetti Squash.<br />
<br />
So, this is a lot of food coming at you. If you're not sure how to store it, here are some tips:<br />
<br />
Squash store well for up to a month on the counter. Try to keep them out of direct sun and away from a hot stove or other appliance that causes temperature swings. Of the squash you are receiving this week, the spaghetti squash will keep the longest and the pumpkin will keep for the least amount of time.<br />
<br />
Beets, carrots, kohlrabi, and leeks will all keep nicely in a crisper. So will Brussels sprouts. The sprouts do best stored on the stalks. Leeks store best with any yellow leaves trimmed away before storage.<br />
<br />
The kale and celery or parsley will not keep as long as the other items in your share. Protect them from drying out in the fridge with a plastic bag and try to eat them up within a week of getting them.<br />
<br />
Now, what should you do with this bounty you are about to receive? Eat it, of course :)<br />
<br />
I know some of the items in the share can be challenging to cook with, so I came up with a recipe that uses some of the hardest to use stuff. It's simple to make, but kind of time consuming. There is a lot of peeling and chopping involved. That's kind of how it goes with the winter veggies. Food that stores well tends to require a fair amount of breaking down to become tasty. This recipe makes plenty though, so the hard work is worth it.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW38EmKCHfFoZBRlwn_eSxutDncfgd8IG0JoA2xvfezWIHcWqWM5-7Ts9Q6mq9PU3iXyIrMcgrxhiXu9PQYvfaydwAS58VofGPzJqRM8_UHf6T6JuJkA90o6cwZ16WfnWW-UNUWJnBow8/s1600/IMG_20151025_182605.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW38EmKCHfFoZBRlwn_eSxutDncfgd8IG0JoA2xvfezWIHcWqWM5-7Ts9Q6mq9PU3iXyIrMcgrxhiXu9PQYvfaydwAS58VofGPzJqRM8_UHf6T6JuJkA90o6cwZ16WfnWW-UNUWJnBow8/s400/IMG_20151025_182605.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You'll be lunching on pumpkin, kohlrabi, kale and leeks all<br />
week long :)</td></tr>
</tbody></table>
<br />
<div style="text-align: center;">
<span style="font-weight: bold;">Curried Pumpkin and Kohlrabi Stew</span></div>
<div style="text-align: center;">
<span style="font-weight: bold;"><br /></span></div>
<div style="text-align: left;">
Neither pumpkin nor kohlrabi have a ton of flavor on their own, so pairing them with strong seasonings like curry works really well. If you like spice, throw in a bit of jalapeno or cayenne to add some heat. The pumpkin softens as it cooks, which is what adds body to this all vegetable stew.</div>
<div style="text-align: left;">
<ul>
<li>2 teaspoons olive oil</li>
<li>1 tablespoon curry powder</li>
<li>1/4 teaspoon dried ginger, or a half inch piece of fresh ginger peeled and minced</li>
<li>2 leeks, washed well and roughly chopped</li>
<li>4 stalks of celery with leaves, roughly chopped</li>
<li>1 large kohlrabi peeled! (always peel the kohlrabi well, the peel is very woody) and cut into bite sized cubes.</li>
<li>1 medium pie pumpkin peeled (I peeled mine whole with a vegetable peeler before cutting into it. It took strong hands and about ten minutes.), seeds removed and cut into bite sized cubes.</li>
<li>1/2 bunch kale, with stems, roughly chopped</li>
<li>3 large carrots (about 1/2 pound), cut into two inch pieces</li>
<li>2 cups of water</li>
<li>Salt to taste (I used a teaspoon)</li>
</ul>
<div>
In a large cooking pot, heat the olive oil over medium heat. Add the leeks, celery, curry powder and ginger. Stir constantly until the leeks and celery begin to wilt and the spices are very fragrant. About three minutes.</div>
<div>
<br /></div>
<div>
Add the remaining vegetables, the water, and the salt. The vegetables will release a lot of liquid as they cook, the water you are adding at this point is just enough to get their juices flowing. </div>
<div>
<br /></div>
<div>
Let the water come to a boil, turn the heat down to low, and cover. Cook, stirring every 15 minutes or so, until the pumpkin begins to break down. About 45 minutes.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fv-i26EaGrW0ZuqJtfU1a8ZL9W0dgiDqd5hTADUKGkDza4bYV1uuOAUhcQhRnmuXLPkApPUDQkWbNDcWa4x98aaQ59T_Go0KszsFaVzUTN2gRPMJ9or_TQgoYAlyO2HM5M40CSdGRNg/s1600/IMG_20151025_201006.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fv-i26EaGrW0ZuqJtfU1a8ZL9W0dgiDqd5hTADUKGkDza4bYV1uuOAUhcQhRnmuXLPkApPUDQkWbNDcWa4x98aaQ59T_Go0KszsFaVzUTN2gRPMJ9or_TQgoYAlyO2HM5M40CSdGRNg/s400/IMG_20151025_201006.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eat for a week.</td></tr>
</tbody></table>
<div>
</div>
</div>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com2tag:blogger.com,1999:blog-6959390677670679456.post-13722734953097936182015-09-29T13:17:00.000-04:002015-09-29T13:17:57.284-04:00Week 16: First Frost of Fall and Last Share of SummerAs is usual, it's been an unusual year as far as the weather is concerned. Planting season was slow to get going (really, really slow<a href="http://wintergreen-farm.blogspot.com/2015/06/week-2-rain-rain-go-away.html" target="_blank"> if you recall</a>) but, once the weather started to cooperate, we plodded along and planted everything as planned--even if it was later than we'd like.<br />
<br />
And we're so glad we did! This has been the warmest fall we've ever seen, and the latest first frost--allowing the crops a little bonus time to ripen up. In fact, we haven't even had our first frost yet this fall. Though, we're pretty sure it will happen tonight.<br />
<br />
Which is why the main activity on the farm over the last few days has been bringing in squash. It won't keep if it gets frosted.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmJmNJH_vlDgd_JLEI0K1qKONdze5Q-oxWPM9WYE1uHeR-afFUNq3aRhFSoxs7HrENvyyHqQcNFw2AGbT7bmJPeGxIfVwweMTxSJOREjSzrP4dbEBREWCqy12uN8HaAFySz7Kyk5JzUM/s1600/IMG_20150929_120741.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmJmNJH_vlDgd_JLEI0K1qKONdze5Q-oxWPM9WYE1uHeR-afFUNq3aRhFSoxs7HrENvyyHqQcNFw2AGbT7bmJPeGxIfVwweMTxSJOREjSzrP4dbEBREWCqy12uN8HaAFySz7Kyk5JzUM/s400/IMG_20150929_120741.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And we have far more than we can eat in the next few days :)</td></tr>
</tbody></table>
Even with help from the members, who'll be getting plenty of squash in the shares this week. This week's share will include: Spaghetti Squash, Honey Bear Acorn Squash, Pie Pumpkins, Celeriac, Cabbage, Rutabaga, Kale, Tomatoes, Winter Radishes, Carrots or Beets, and Leeks or Scallions.<br />
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<div>
This is the second week that we're giving out these lovely flowering kale:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfwzba7ZX3zzilqefVZQGMa_QKm1n4I2l4BlglkPHym4eeiPyIMJ476jofbMujCUF_O3KKeIVAVKacOkMe0PNbHYhDptbNVyxYrxGAKkKsd8NoY9oR-d1Qz_LmxMzsUnqNvd5-C3VdLo/s1600/IMG_20150929_123410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfwzba7ZX3zzilqefVZQGMa_QKm1n4I2l4BlglkPHym4eeiPyIMJ476jofbMujCUF_O3KKeIVAVKacOkMe0PNbHYhDptbNVyxYrxGAKkKsd8NoY9oR-d1Qz_LmxMzsUnqNvd5-C3VdLo/s400/IMG_20150929_123410.jpg" width="400" /></a></div>
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We hope you are enjoying last week's kale. They are a bit different than the more familiar, broader leafed kales like winterbor or lacinato. I've found that they don't make good chips or salads because they're more stem than leaf. Happily, these particular kales have some of the sweetest stems we've ever tasted and they are especially good in soup. Like the Pumpkin Apple Soup I made for this week's recipe.<br />
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<div style="text-align: center;">
<b>Pumpkin Apple Soup</b></div>
<div style="text-align: left;">
</div>
<ul>
<li>One Pie Pumpkin</li>
<li>One Leek</li>
<li>Three small (or one normal sized) Celeriac</li>
<li>Two tart Apples</li>
<li>4 cups Chicken Stock</li>
<li>1/2 teaspoon Garlic Powder</li>
<li>1/2 teaspoon Cinnamon</li>
<li>1/4 teaspoon Nutmeg</li>
<li>1/4 teaspoon Ginger</li>
<li>Salt, Pepper, and Cayenne Pepper to taste</li>
<li>1 cup Milk or Cream</li>
<li>12 stems Kale</li>
</ul>
<div>
Halve the pumpkin and cook it at 350 degrees until soft, about one hour.</div>
<div>
<br /></div>
<div>
Meanwhile, chop the leeks, celeriac and apples into 1/4 inch pieces. Combine them with the chicken stock and seasonings in a medium saucepan. Bring them to a simmer and simmer until the celeriac are tender, about twenty minutes.</div>
<div>
<br /></div>
<div>
Chop the kale, stem and all, into bite sized pieces.</div>
<div>
<br /></div>
<div>
When the pumpkin has finished cooking, remove the seeds and discard. Then scoop out the flesh and puree it with the milk or cream until it is very smooth. </div>
<div>
<br /></div>
<div>
Stir the pumpkin puree into the chicken stock, apples, celeriac and leeks. Then stir in the chopped kale.</div>
<div>
<br /></div>
<div>
Return the soup to low/medium heat and cook until it just barely begins to simmer, then serve.</div>
<div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbxslyXloLj2Nh_sGrYI5FjQ24wCXumxlIn8lO1hvPBMgKPHQk6lODk92ZBTMG0i1FPUWQrwKMe4Cn7FhKfFODOmKZXnf5Y7yoRuDBUTrUsjrQ1Q2G5YzRznFHKo9ubPXYQR-g7Osn4E/s1600/IMG_20150929_114315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbxslyXloLj2Nh_sGrYI5FjQ24wCXumxlIn8lO1hvPBMgKPHQk6lODk92ZBTMG0i1FPUWQrwKMe4Cn7FhKfFODOmKZXnf5Y7yoRuDBUTrUsjrQ1Q2G5YzRznFHKo9ubPXYQR-g7Osn4E/s400/IMG_20150929_114315.jpg" width="400" /></a></div>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com1tag:blogger.com,1999:blog-6959390677670679456.post-75995172704458362352015-09-22T15:19:00.000-04:002015-09-22T15:19:41.622-04:00Week 15: Dinosaur Egg Buritos It's squash time! We are beginning the process of pulling in all the winter squash we grew. As usual, we're starting with spaghetti and acorn squash because they are ready the earliest and don't require time in storage to become delicious.<div>
<br /></div>
<div>
The spaghetti squash were particularly fun to harvest. We plant our squash in black plastic because the plastic heats the soil to allow for earlier planting and keeps weeds down. The plants grow out of holes we poke in the plastic but, because spaghetti squash make big rambling vines, most of the fruits form in the paths between the plastic.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXDkkc_Lkxh4Qp9FfvWgpb9j_12d82umQ-q05_QBRJCmIpwOWvQEdSZdqUgqcuFe4C4uCLIHtEcuDDhPE_GQi_ja5o7BR_ZZOuAkmyq4D81Bl9bHN60jNXzC-zUfIT7tAz9XdMsrbG9g/s1600/IMG_20150922_112251.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXDkkc_Lkxh4Qp9FfvWgpb9j_12d82umQ-q05_QBRJCmIpwOWvQEdSZdqUgqcuFe4C4uCLIHtEcuDDhPE_GQi_ja5o7BR_ZZOuAkmyq4D81Bl9bHN60jNXzC-zUfIT7tAz9XdMsrbG9g/s400/IMG_20150922_112251.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Like this.</td></tr>
</tbody></table>
And because the ground on which our squash grew this year was newly turned from hayfield into vegetable field this spring (and so is extra weedy), there is a dense mat of wild carrot in those paths. <br /><div>
<br /></div>
<div>
Finding the squash that lurks beneath the carrot fronds is like hunting for Easter eggs. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImalTYckd4YS67nbaHIP5qOAjgSx23MqB_zrnWereBytCscg9i3ubtbiwLBZ_3HoVWEu_be4sqsPJqw-rFy30hUPM0RYj9_hSx4Sy8WjCWYHYB3fdJougrLiFYxrYXGcsgzhOddW_hVA/s1600/IMG_20150922_112319.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImalTYckd4YS67nbaHIP5qOAjgSx23MqB_zrnWereBytCscg9i3ubtbiwLBZ_3HoVWEu_be4sqsPJqw-rFy30hUPM0RYj9_hSx4Sy8WjCWYHYB3fdJougrLiFYxrYXGcsgzhOddW_hVA/s400/IMG_20150922_112319.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Laid by dinosaurs.<br /></td></tr>
</tbody></table>
This week each member will receive: Spaghetti Squash, 2 Honey Bear Acorn Squash, Kale, Kohlrabi, Celery, Tomatoes, Red Cabbage or Kraut Cabbage, Beets or Carrots, Leeks or Scallions, and Basil or Parsley.<div>
<br /></div>
<div>
If you'd like to make sauerkraut but aren't sure how to go about it, <a href="http://www.instructables.com/id/Easy-sauerkraut/" target="_blank">this website</a> has an excellent tutorial. <div>
<br /></div>
<div>
If you'd like to make Dinosaur Egg Burritos, do this:</div>
<div>
<b><br /></b></div>
<div>
<div style="text-align: center;">
<b>Spaghetti Squash Burritos</b></div>
</div>
</div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
The quantities of seasonings (salt, cumin, garlic, cayenne) in this recipe are approximate because the size of a spaghetti squash can vary widely. My squash was on the big end of medium. Taste as you go and use the amount of seasoning that suits your taste buds.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
For the filling:</div>
<div>
<ul>
<li>One Spaghetti Squash</li>
<li>Two teaspoons butter</li>
<li>Two medium or one large Tomato, diced</li>
<li>One or more sweet or hot Peppers, diced (optional)</li>
<li>One teaspoon salt</li>
<li>One teaspoon garlic powder</li>
<li>One teaspoon cumin seeds</li>
<li>1/2 teaspoon cayenne pepper</li>
<li>1/2 cup Sour Cream</li>
<li>One can Pinto Beans, drained and rinsed</li>
</ul>
<div>
For serving:</div>
</div>
<div>
<ul>
<li>Flour or Corn Tortillas</li>
<li>Diced fresh tomato</li>
<li>Sliced scallions</li>
</ul>
<div>
Halve the spaghetti squash, scoop out the seeds, and bake in a 350 degree oven until it is very soft, about one hour.</div>
</div>
<div>
<br /></div>
<div>
When the squash is cooked and cool enough to touch, scoop the flesh into a large bowl. Add chopped tomato and pepper (if using) as well as salt, garlic. cumin seeds, and cayenne.</div>
<div>
<br /></div>
<div>
Melt butter in a large saute pan over medium heat. When the butter is melted, add the seasoned spaghetti squash. Cook, stirring frequently, until the tomato and pepper is just tender, 5 to 10 minutes.</div>
<div>
<br /></div>
<div>
Turn the heat to low and add the sour cream and pinto beans. Stir until the beans and sour cream are well mixed with the spaghetti squash and everything is heated through.</div>
<div>
<br /></div>
<div>
Serve with tortillas and fresh tomatoes and scallions.</div>
<div>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com0tag:blogger.com,1999:blog-6959390677670679456.post-8938947780109975692015-09-08T12:50:00.000-04:002015-09-08T12:50:24.010-04:00Week 13: Farmer FoodI hope everyone had a wonderful Labor Day weekend!<br />
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<div>
We did! Mostly we labored, but we enjoyed it :) There is a lot to harvest this time of year.</div>
<div>
<br /></div>
<div>
And this year has kept us extra busy, as we balance the increased production of Wintergreen Foods products with our usual CSA activities. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhllPQuFGwZqgM2sZjf1vbGKpx1BMq-M5ebaXnOtQDUoU5o7hWcreWPN1y7zlw9pWPFTBQa3EjYNAqXHwzM2ir8VQMgXRRpzZc0y0LSK-5zkH18UmVuGfjE60Xz46-D7m699vzCMjbNl4c/s1600/IMG_20150902_121649.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhllPQuFGwZqgM2sZjf1vbGKpx1BMq-M5ebaXnOtQDUoU5o7hWcreWPN1y7zlw9pWPFTBQa3EjYNAqXHwzM2ir8VQMgXRRpzZc0y0LSK-5zkH18UmVuGfjE60Xz46-D7m699vzCMjbNl4c/s400/IMG_20150902_121649.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Products like Kale Chips! <br />
(I'm especially enthusiastic about these.)</td></tr>
</tbody></table>
<div>
Not surprisingly, we have found that with new endeavors come new challenges and new heights of busyness, but, while we certainly haven't achieved perfection (there's always next year...) the fields are in good shape as we transition into fall.</div>
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<div>
The dry beans are drying, the winter radishes are maturing, the acorn squash are ripening and the late planted (remember when June rains kept chasing us out of the fields?) fall crops are heading up nicely. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8JKA0bN5A2sYWxsITKir5mWGomj1G5M1r29LIdbqIRRZ5Hsv5i5WM1qi5JCH2QB8u7ODbK6DnBI4_oT5W6jwsNc5_pXB5PYpk7wfauYKR4WGMZ_NmlpAoW30jzALctgct2XEiXH-Ghw/s1600/IMG_20150908_103057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8JKA0bN5A2sYWxsITKir5mWGomj1G5M1r29LIdbqIRRZ5Hsv5i5WM1qi5JCH2QB8u7ODbK6DnBI4_oT5W6jwsNc5_pXB5PYpk7wfauYKR4WGMZ_NmlpAoW30jzALctgct2XEiXH-Ghw/s400/IMG_20150908_103057.jpg" width="300" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4lSAeY1keinZEQICDRhPGH819M9waFeSH60_irUE2vUGMiS_47RnkggFjCKm3dmuNQiMFWNnwPcbNe8Z6wTa6J595grtlzLFgPEiXUhs5H_9Nx4VzQ4o9-cDLw17G2BiXE9kSAB4EQfE/s1600/IMG_20150908_103112.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4lSAeY1keinZEQICDRhPGH819M9waFeSH60_irUE2vUGMiS_47RnkggFjCKm3dmuNQiMFWNnwPcbNe8Z6wTa6J595grtlzLFgPEiXUhs5H_9Nx4VzQ4o9-cDLw17G2BiXE9kSAB4EQfE/s400/IMG_20150908_103112.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Like the cauliflower :)</td></tr>
</tbody></table>
This week's share will include: Cauliflower, Rutabaga, Kale or Chard, Potatoes, Leeks, Tomatoes, Cucumbers and/or Summer Squash, and Fresh Herbs.<br />
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<br /></div>
<div>
Now, we know that we're not the only family that is extra busy this time of year. Harvest time is also back to school time. So this week's recipe could not be simpler, and it makes use of the sometimes-challenging-to-cook rutabaga in a kid friendly way.</div>
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I called this post Farmer Food because I used some extra weird looking cauliflower and rutabaga when I made the recipe. We always feast on the funny looking stuff :)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKnd9YfdUJqqVSBj9asZ1RLJ_IKJcHlZWN0Uib_nbYDtjrlhNk28d1D2Cy9bzWHsUzC2SmOCloh4uTGKLs9bWEmJFlk9LNCMRsf_AKIykilICKfrkVfrWsgDhyphenhyphenDb0QEYCFK8ef1NepGs/s1600/IMG_20150908_090513.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKnd9YfdUJqqVSBj9asZ1RLJ_IKJcHlZWN0Uib_nbYDtjrlhNk28d1D2Cy9bzWHsUzC2SmOCloh4uTGKLs9bWEmJFlk9LNCMRsf_AKIykilICKfrkVfrWsgDhyphenhyphenDb0QEYCFK8ef1NepGs/s400/IMG_20150908_090513.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curly cauliflower and a rutabaga light bulb.</td></tr>
</tbody></table>
<br /><div style="text-align: center;">
<b>Maple Roasted Rutabaga and Cauliflower</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
1 Rutabaga, cut into one inch pieces</div>
<div style="text-align: left;">
1 Cauliflower, separated into large curds</div>
<div style="text-align: left;">
2 Tablespoons maple syrup</div>
<div style="text-align: left;">
2 Tablespoons olive oil</div>
<div style="text-align: left;">
1/2 teaspoon salt</div>
<div style="text-align: left;">
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Preheat Oven to 375 degrees</div>
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Toss chopped rutabaga and cauliflower curds together in a bowl. Stir together the maple syrup, olive oil, and salt until they are well mixed.</div>
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<div style="text-align: left;">
Stir the maple oil mixture into the cauliflower and rutabaga to coat. Spread the coated vegetables onto a baking sheet.</div>
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Bake at 375 degrees for 20 minutes, stirring after about 10 minutes.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzzY7ZiRGdZSDo5qa9-LeVR5pCN47ltjS3bvw_xfUChu2ug3ji69uJg-QQ3hz9MoJv3ybfRGgfo2VBn_4OQd-x04FDKxUFXKqe5S974YYUrAvD3c8xVEgJGbLftRngEeahaKJ_l5anRc/s1600/IMG_20150908_100851.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzzY7ZiRGdZSDo5qa9-LeVR5pCN47ltjS3bvw_xfUChu2ug3ji69uJg-QQ3hz9MoJv3ybfRGgfo2VBn_4OQd-x04FDKxUFXKqe5S974YYUrAvD3c8xVEgJGbLftRngEeahaKJ_l5anRc/s400/IMG_20150908_100851.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When it's ready, the rutabaga will be toasty and golden.</td></tr>
</tbody></table>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com1tag:blogger.com,1999:blog-6959390677670679456.post-69140870713622865322015-09-01T12:23:00.000-04:002015-09-01T12:23:07.967-04:00Week 12: Happy SeptemberWith the beginning of September has come a grey sky over yellow fields of goldenrod...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-Kl0GRlsMLy-4dCpb8OrykII758TrR17SAQTnUk2Cew7bWdbIBxuqQ7Sr1JNv9XFAnanBSpqm7HABC1r8i7DkQPW-5R1FDqm8hmYdYoCozXwvy2Yj4p_f7dO5DuySld96gCqwgTeZ-I/s1600/IMG_20150901_111855.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-Kl0GRlsMLy-4dCpb8OrykII758TrR17SAQTnUk2Cew7bWdbIBxuqQ7Sr1JNv9XFAnanBSpqm7HABC1r8i7DkQPW-5R1FDqm8hmYdYoCozXwvy2Yj4p_f7dO5DuySld96gCqwgTeZ-I/s400/IMG_20150901_111855.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At least that's what today looks like at our place.</td></tr>
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...and a share packed with fall vegetables.<br />
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Just like early September, this week's share is a lovely mix of summer and fall. It includes: Kale, Potatoes, Leeks, Rutabaga, Cucumbers, Tomatoes, Broccoli, and Fresh Herbs.<br />
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The rutabagas are our usual variety, a lumpier than average heirloom called gilfeather's turnip (though they are true 'bagas and not turnips). I know some members find rutabagas especially challenging. Check out our <a href="http://www.pinterest.com/wintergreenfarm/rutabaga/" target="_blank">rutabaga pinterest board</a> for several ideas if you need some inspiration. My favorite is the baked rutabaga fries. I made some seasoned with oregano a while back, they were heavenly.<br />
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Or you can make some soup with your 'baga, like this:<br />
<b><br /></b>
<div style="text-align: center;">
<b>Potato and Rutabaga Soup with Kale and Bacon Crumbles </b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
For the soup:</div>
<div style="text-align: left;">
</div>
<ul>
<li>3 strips of bacon, chopped into small pieces</li>
<li>1 Leek, well cleaned, white and light green parts only, chopped small</li>
<li>1-3 cloves garlic, minced, or 1 teaspoon garlic powder</li>
<li>1/4 teaspoon nutmeg</li>
<li>1 pound potatoes, chopped into 1 inch cubes</li>
<li>1 rutabaga, chopped into 1 inch cubes</li>
<li>5-6 Kale Leaves, stemmed and roughly chopped</li>
<li>4-6 (or possibly even more) cups of milk</li>
</ul>
<div>
For the kale crumbles:</div>
<div>
<ul>
<li>3 strips of bacon, chopped into small pieces</li>
<li>5-6 kale leaves, stemmed and chopped into bite sized pieces</li>
</ul>
<div>
In a large pot over medium heat, cook the first three strips of chopped bacon, the chopped leek, garlic and nutmeg until the bacon is cooked but not crisp and the leek is softened.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjeeN-7qQSn8iP4gYDENEoutjOUGFrTYzrizx06DujKpzdM0E8TEN2Ox1fUffNtv66M4WxC8PDegm79MZf4KNiNbuLG3UGOknIpQAANFIxT5bepFxUHfRcwykGFsHswWXEKMnxd6olSM/s1600/IMG_20150901_091325.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjeeN-7qQSn8iP4gYDENEoutjOUGFrTYzrizx06DujKpzdM0E8TEN2Ox1fUffNtv66M4WxC8PDegm79MZf4KNiNbuLG3UGOknIpQAANFIxT5bepFxUHfRcwykGFsHswWXEKMnxd6olSM/s320/IMG_20150901_091325.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you weren't sure, the leek should look like this<br />before cooking.</td></tr>
</tbody></table>
Add the chopped potato, rutabaga, and first six leaves of kale to the soup pot, then add milk to cover. For me that was just over four cups of milk. Bring the milk to a simmer, turn the heat to low and simmer until the rutabaga and potato are very soft, about 30-45 minutes.<br />
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<div style="text-align: left;">
Meanwhile, make kale crumbles. In a small saute pan over medium heat, cook the second three strips of bacon and the second six kale leaves until both are crisp.</div>
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<div style="text-align: left;">
Once the rutabaga and potato are tender, blend until the soup is smooth. Add milk as you blend until the soup is as thin as you like it, this took about two cups of milk for me. Taste and add salt if needed.</div>
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<div style="text-align: left;">
Sprinkle a bit of kale and bacon crumbles over each serving of soup, along with some grated cheese if you like. We used smoked Gruyere on ours, Parmesan would be good too. </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjguFhxvurS719ghuUAMJtV5-pf3YwyqlkiFT9T3UqoyB-OguVEohNJDbSWRHFoyaMb1QtMgqAUrg4DH_QzlY2IOAR312WekLE4GmOF6tQCTrow8zgGMr-U1-zqJEZnxtz3CG4iDly7dEQ/s1600/IMG_20150901_104228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjguFhxvurS719ghuUAMJtV5-pf3YwyqlkiFT9T3UqoyB-OguVEohNJDbSWRHFoyaMb1QtMgqAUrg4DH_QzlY2IOAR312WekLE4GmOF6tQCTrow8zgGMr-U1-zqJEZnxtz3CG4iDly7dEQ/s400/IMG_20150901_104228.jpg" width="300" /></a></div>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com0tag:blogger.com,1999:blog-6959390677670679456.post-58058120928180358972015-08-25T10:47:00.000-04:002015-08-25T10:47:08.444-04:00Week 11: Zucchini Fritters Take Two Usually I do the blog on Monday night, but this Monday night my hubby had the urge to cook chicken and s'mores (not all together, thankfully) over an open fire in a windy rain storm.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEepLdnzF5NzwAqkYbXbFwH2VD6boHpLZWEMJ7qRR0hfwpK4wTvKyQvA0z0iJGkPyyRstjclYoxPtCRHXyMGYmPWCepRQzRtUuMSRqVUXE4f6u0KiMjLlJ_BnECW0R20whv5qzH3EhYU/s1600/IMG_20150824_200313.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEepLdnzF5NzwAqkYbXbFwH2VD6boHpLZWEMJ7qRR0hfwpK4wTvKyQvA0z0iJGkPyyRstjclYoxPtCRHXyMGYmPWCepRQzRtUuMSRqVUXE4f6u0KiMjLlJ_BnECW0R20whv5qzH3EhYU/s400/IMG_20150824_200313.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seda used the pillow case as a windsock to catch the gusts. Just before<br />I took this photo it was sleeting :(</td></tr>
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After that, it was definitely bed time. So, I decided to do a blog post for breakfast. I hope it wasn't too much trouble for the members to wait an extra 12 hours to find out what will be in the shares this week.<br />
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Drumroll please...(Since I left you in suspense, I thought I'd go ahead and make the most of it.)<br />
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This week's share will include: Beans, Kale, Tomatoes, Cucumbers, Zucchini/Summer Squash, Mini Cabbage OR Brokali, Onions, and Fresh Herbs<br />
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We started the onion harvest this week.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6uMpiHQiOA96Int2-GPtGOIeI1MFB2N_wBfGiTpoELinSglvrRolalq9p-W_JfuBvPm8df9s4SBc72N5kN4LX01hC-8h7nKEtoXRoHa-PTo-OS5feRNgoYZBYsRf7NDobKHdIcvuBdw/s1600/IMG_20150824_174438.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6uMpiHQiOA96Int2-GPtGOIeI1MFB2N_wBfGiTpoELinSglvrRolalq9p-W_JfuBvPm8df9s4SBc72N5kN4LX01hC-8h7nKEtoXRoHa-PTo-OS5feRNgoYZBYsRf7NDobKHdIcvuBdw/s400/IMG_20150824_174438.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See?</td></tr>
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Some are going into this week's share and some will be left to cure for winter. Those that are going into the share are not cured, so (unless you keep them in a warm dry place with excellent air circulation for a few weeks) you don't want to keep them sitting around for too long, stick them in the fridge and try to use them within the week.<div>
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<div>
You can use up one in this week's recipe.</div>
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<div>
I know that I featured a <a href="http://wintergreen-farm.blogspot.com/2014/08/week-seven-summersort-of.html" target="_blank">zucchini fritter recipe this time last year</a> with ingredients that are very similar to the recipe below, but the results are, I think, significantly different. They're both delicious, but while last year's zucchini fritter recipe turned out savory pancakes with chunks of zucchini, the results of this year's recipe are more of a cross between zucchini hash browns and crepes. I think your best best might be to try them both and choose your favorite. </div>
<div>
<br /></div>
<div>
<div style="text-align: center;">
<b>Zucchini Fritters II</b></div>
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<ul>
<li>2 small or 1 medium zucchini or summer squash, shredded (about 4 cups)</li>
<li>1 small onion, shredded (about 1/2 cup)</li>
<li>1 Tablespoon finely chopped parsley (from about 5 stems of parsley)</li>
<li>2 eggs</li>
<li>1/4 cup cake flour</li>
<li>1/4 cup milk</li>
<li>1/4 teaspoon nutmeg</li>
<li>1/2 teaspoon salt</li>
<li>1/2 teaspoon baking powder</li>
<li>butter, as need for cooking</li>
</ul>
<div>
Whisk the eggs together until they are light yellow and somewhat fluffy. Whisk in the cake flour, milk, nutmeg, salt, and baking powder one ingredient at a time. Whisk well after each addition to make sure the ingredients are well mixed and the batter stays as fluffy as possible.</div>
<div>
<br /></div>
<div>
Fold in the shredded zucchini and onion and the finely chopped parsley. </div>
<div>
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<div>
Melt a generous pat of butter in a saute pan over low/medium heat. Place large spoonfuls of zucchini mixture in the pan, be sure to stir well before scooping out each spoonfull because the batter will settle to the bottom of the bowl. Cook each side until the batter starts to turn golden, about 3-5 minutes.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9bVVvmMimbU4vjRCG6lLMgaN94fN5Zx8_HCjsSJlthDe9-pzOYwTel-j_JCHJaAHNmBlyQveRqCzPdeMg8sWLqBYcQ7RYWDA4YCLkim5j8s1Pn93pwhX5MG1GRlBJ-O_nMnbL6vjfdw/s1600/IMG_20150825_091959.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz9bVVvmMimbU4vjRCG6lLMgaN94fN5Zx8_HCjsSJlthDe9-pzOYwTel-j_JCHJaAHNmBlyQveRqCzPdeMg8sWLqBYcQ7RYWDA4YCLkim5j8s1Pn93pwhX5MG1GRlBJ-O_nMnbL6vjfdw/s400/IMG_20150825_091959.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Like this.</td></tr>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com0tag:blogger.com,1999:blog-6959390677670679456.post-38316853847416109912015-08-17T21:12:00.000-04:002015-08-17T21:12:09.589-04:00Week 10: It's Delicious!<div class="separator" style="clear: both; text-align: center;">
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The beans and cucumbers are in big time!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLptP23ag2nJrzFDbSNn-5kihDJwO6uHpLlb_ECpUaY4pniiGz56v85YJrCaJHmS5oPLCDBc1puf9XnW2lyV3Y3fCeywfJJ57EYoMQPenCWvYCdjknsFmVNjNKL-lIPACkuEXx6jzsxI/s1600/IMG_20150817_174809.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnLptP23ag2nJrzFDbSNn-5kihDJwO6uHpLlb_ECpUaY4pniiGz56v85YJrCaJHmS5oPLCDBc1puf9XnW2lyV3Y3fCeywfJJ57EYoMQPenCWvYCdjknsFmVNjNKL-lIPACkuEXx6jzsxI/s400/IMG_20150817_174809.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Bucket of Beans.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqz6vnUczcyN_GMsfF9KN4x3nENFV7JHMjD1uPusQTcHbF0u5up1V5TLzi3AUIwIEo6vLLjDWbBjZYfWOGG7gWGY5A-_on0iSts7ykUX1cgXpLM1OfHgrQ2VDLfL9CMcQtyA-wc265Ro/s1600/IMG_20150817_174710.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqz6vnUczcyN_GMsfF9KN4x3nENFV7JHMjD1uPusQTcHbF0u5up1V5TLzi3AUIwIEo6vLLjDWbBjZYfWOGG7gWGY5A-_on0iSts7ykUX1cgXpLM1OfHgrQ2VDLfL9CMcQtyA-wc265Ro/s400/IMG_20150817_174710.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boxes of Cukes.</td></tr>
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Mid-August is an awesome time of year for the CSA. For everything but our backs ;)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1hbAH9ueaWXiL04nnfthoawiZ8fGMxo0FMvmUnfMnMztYijjU0Qdv8wJDJKthEQ8owmWJGwdPLA9eQzQlCogwU_MRYbHKFe92Yl5MuaqkL-Y-dUKvnSbCgenB8qMWEffj6fAn02qWMs/s1600/IMG_20150817_175921.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1hbAH9ueaWXiL04nnfthoawiZ8fGMxo0FMvmUnfMnMztYijjU0Qdv8wJDJKthEQ8owmWJGwdPLA9eQzQlCogwU_MRYbHKFe92Yl5MuaqkL-Y-dUKvnSbCgenB8qMWEffj6fAn02qWMs/s400/IMG_20150817_175921.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scott picking down a row of Dragon's Tongue Beans.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4UaJnFEGu5ssYTBE3zYxyZjfrRRpDwedNf6iTjFWghu4MMdDEUSm9ATizG5VkirojOn_rFhNfeEqAS6Mm62vhDhafY06NwejrJAkDmSFc93pQIJBIkVE_x3Bb_l4gonpCMu3_HPp3BY/s1600/IMG_20150817_180913.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4UaJnFEGu5ssYTBE3zYxyZjfrRRpDwedNf6iTjFWghu4MMdDEUSm9ATizG5VkirojOn_rFhNfeEqAS6Mm62vhDhafY06NwejrJAkDmSFc93pQIJBIkVE_x3Bb_l4gonpCMu3_HPp3BY/s400/IMG_20150817_180913.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">While I pick Royal Burgundy Beans, to match<br />my watch.</td></tr>
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This week's share is all about summer. Members can expect: Beans, Cucumbers, Summer Squash/Zucchini, Tomatoes, Basil, Scallions, Chard, Mini Cabbage, and Brokali OR Kale.<div>
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Actually, most members will get brokali. We're pretty sure there is close to enough out there for all 60 shares that are going out this week. We'll use a bit of kale to fill in.</div>
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The peak of summer harvest is a somewhat easy time to be a CSA farmer. Most members have very few questions over what to do with basil, beans, or cucumbers. However, we do usually have several folks ask what to do with chard. Which is why I am featuring it in this week's recipe.</div>
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As we ate this evening, we debated what this new recipe should be called. When Scott suggested Bean and Rice Lasagna with Swiss chard I mentioned that as I was putting it together Seda had asked if I was making vegetable cake (I made it in a cake pan), at which point Seda said "Whatever it's called, it's delicious!" And so it was named.<br /><br />
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<b>Delicious</b></div>
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<ul>
<li>1 cup uncooked brown rice</li>
<li>1 3/4 cups water</li>
<li>2 15 ounce cans of no salt added beans, drained (I used one can pinto and one can kidney) OR 3 cups pre-cooked beans of your choosing</li>
<li>1 1/2 cups high quality salsa, separated (I used a low sodium corn and black bean salsa--I really don't like it when food is too salty!)</li>
<li>1/2 teaspoon garlic powder or 1 to 2 minced garlic cloves</li>
<li>2 teaspoons whole cumin seeds</li>
<li>1 Tablespoon olive oil OR coconut oil</li>
<li>1 bunch chard</li>
<li>1 bunch scallions</li>
<li>1 cup shredded cheese (I used monteray jack)</li>
<li>1 large or 2 medium tomatoes, sliced into 1/4 inch rounds</li>
</ul>
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Preheat oven to 350 degrees.</div>
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In a medium saucepan, over medium/high heat, combine the rice, water, beans, 1 cup of the salsa (reserve the other half cup for later in the recipe), garlic and cumin. Bring to a full boil, then reduce the heat to a simmer and cover the saucepan. Simmer until the rice is completely cooked, about 45 minutes.</div>
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In the meantime, separate the chard stems and leaves. Chop the stems into small (about 1/4-1/2 inch wide) pieces and place in one bowl. Chop the leaves roughly and place them in another bowl. Slice the scallions into 1/4 inch pieces and combine them with the chard stems.</div>
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Heat the olive or coconut oil in a saute pan over medium heat. Add the scallions and chard stems. Cook, stirring frequently, until the chard stems are just starting to soften, about 3-5 minutes. Add the chard leaves and remaining half cup of salsa. Stir well until the chard is evenly coated in salsa and has begun to wilt. Reduce the heat to low, cover and cook until the chard is tender, about 15 minutes.</div>
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Once the rice and chard are both done, layer them into a 9x9 (or there abouts) baking dish thusly: First put half the rice and bean mixture on the bottom of the pan, then add all of the chard mixture, sprinkle half the shredded cheese over the chard, layer on the remaining rice and beans, add a layer of sliced tomatoes, sprinkle on the remaining shredded cheese. </div>
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Bake for 30 minutes at 350 degrees.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqKbAR7o7rS5kMX_19HF51EKyo08uK1eUlcSDbynUHWPLCU7Aeq1SLD6FFaSk1y2xIjSSkFJTlkYTQ64ZszTUyXdAgVpoEM6b0e_Y7tSGvjkA_nQjslVvcGSjMAZCxWubho6Gn6XDRk8/s1600/IMG_20150817_165920.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqKbAR7o7rS5kMX_19HF51EKyo08uK1eUlcSDbynUHWPLCU7Aeq1SLD6FFaSk1y2xIjSSkFJTlkYTQ64ZszTUyXdAgVpoEM6b0e_Y7tSGvjkA_nQjslVvcGSjMAZCxWubho6Gn6XDRk8/s400/IMG_20150817_165920.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I knew there was no way I was going to make this plate of food look<br />pretty, so I went for a spooky skull face instead. See how the chard<br />leaf in the center kind of looks like a nasal cavity? Bon appetit!</td></tr>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com1tag:blogger.com,1999:blog-6959390677670679456.post-36033929236154152015-08-10T22:43:00.001-04:002015-08-10T22:43:04.155-04:00Week Nine: A Beautiful Day with Choices<div class="separator" style="clear: both; text-align: center;">
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Perhaps I am a bit biased or something, but it was an absurdly beautiful day at the farm today.</div>
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I mean, look at these!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifv5r4Ly7QaDwWsFO9KX5VY1CEsRue52yloWw5vUtXGekwzExKYr3kETW7uxA5HcHz0vPTfdIglG1qwhMNxs0Xq3scJPJTc26ZDEHfuHaYvcaN36uAxw0i28lsjLBl_HOvQKX1aaihz80/s1600/IMG_20150810_193657.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifv5r4Ly7QaDwWsFO9KX5VY1CEsRue52yloWw5vUtXGekwzExKYr3kETW7uxA5HcHz0vPTfdIglG1qwhMNxs0Xq3scJPJTc26ZDEHfuHaYvcaN36uAxw0i28lsjLBl_HOvQKX1aaihz80/s400/IMG_20150810_193657.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The tractor looked like candy.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuN5ObxFPBYoamhA9Pvm1ryCHHaeoKeNyXLPZEUTNhtemPRP-EFV0yZBUnBUqZ3wP2zfo905qrgqr4YiANPqa_p4BHaYQ-oaToeTX54elQHZjVrpnfkXR6pLWCIUk3WmP63474cnsYgVo/s1600/IMG_20150810_193739.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuN5ObxFPBYoamhA9Pvm1ryCHHaeoKeNyXLPZEUTNhtemPRP-EFV0yZBUnBUqZ3wP2zfo905qrgqr4YiANPqa_p4BHaYQ-oaToeTX54elQHZjVrpnfkXR6pLWCIUk3WmP63474cnsYgVo/s400/IMG_20150810_193739.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The birds danced with the trees.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAh53r5L6_jpUtnId9fRZkkcmKcfy6oFTbuGhfz40dMCP0nmXFr0tXL3mKG1p7DrsBPO2GqV6I-w_96yF-cgR0-GLRRdi-_EEgd5L6xUvhvZhVLNgNaZ7XylGJUDeGuTLQN97QQ1DnOOQ/s1600/IMG_20150810_194615.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAh53r5L6_jpUtnId9fRZkkcmKcfy6oFTbuGhfz40dMCP0nmXFr0tXL3mKG1p7DrsBPO2GqV6I-w_96yF-cgR0-GLRRdi-_EEgd5L6xUvhvZhVLNgNaZ7XylGJUDeGuTLQN97QQ1DnOOQ/s400/IMG_20150810_194615.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And sunshine turned cabbage leaves to stained glass.</td></tr>
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Hopefully, this week's share captures something of that loveliness for the members. This week includes several choices, which always makes for a fun (or surprisingly stressful for some indecisive folks!) pick-up. <div>
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Members can expect: Mini Cabbage, Zucchini/Summer Squash, Thai Basil, Scallions, Tomatoes, Head Lettuce, Kale OR Chard, Frisee OR Radicchio, and Purslane OR Brokali OR Fava Beans. </div>
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Usually we try to keep the choices similar, as in kale or chard, but sometimes it doesn't work out that way. This week our small planting of favas is producing nicely, but it isn't quite enough for everyone (and we know from years past that not everyone wants them...) while at the same time our second two varieties of cutting broccoli are just getting started and our purslane patch didn't recover quickly from last week's heavy picking. Members have some real decisions to make :)</div>
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So, because I know you'll all be stressed from all that difficult choosing, I made this week's recipe extra simple.</div>
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<b> Halibut with Thai Basil</b></div>
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We were fortunate enough to have some wild caught halibut gifted to us by a generous fisherman who works on a trail crew in Alaska, but this recipe would work equally well with any mild fish, or even chicken.</div>
<div style="text-align: left;">
<ul>
<li>1/2 bunch Kale or Chard, stems removed</li>
<li>3 large stems Thai Basil, leaves and flowers only</li>
<li>One bunch Scallions</li>
<li>Juice of one Lemon</li>
<li>One Tablespoon Olive Oil</li>
<li>About 1 pound Halibut Fillets</li>
<li>Salt to taste</li>
</ul>
<div>
Finely chop the kale or chard, Thai Basil leaves and flowers, and scallions. Toss them together in a bowl with the lemon juice and set aside.</div>
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Heat the olive oil in a large saute pan over high heat. While the pan is heating, salt the flesh side of the halibut fillets lightly.</div>
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Once the pan is hot, place the fillets flesh side down in the pan. Sear until the surface of the fish is just golden and the fillets begin to release from the pan, about one minute.</div>
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Carefully turn the fillets over so they are skin side down in the pan (they are very delicate at this point) and turn the heat to low.</div>
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Spoon the basil mixture over the fish, cover the pan and cook over low heat until the flesh is white throughout but still juicy, 10-20 minutes depending on the size of your fillets.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIhPSyK6XpAfC8ReGGRpvJ8ADVFhLTp6dkGOIve0UIBV1_aHA1XnUzdcIy3Ytwq2uWI6YKqAu-XAku9_HSHnKvd3CMX255MZfNvJl3sWWYvj3VF4YYKmX44lHZZcM1oMgVmQMNZrspp8/s1600/IMG_20150810_203613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIhPSyK6XpAfC8ReGGRpvJ8ADVFhLTp6dkGOIve0UIBV1_aHA1XnUzdcIy3Ytwq2uWI6YKqAu-XAku9_HSHnKvd3CMX255MZfNvJl3sWWYvj3VF4YYKmX44lHZZcM1oMgVmQMNZrspp8/s400/IMG_20150810_203613.jpg" width="400" /></a></div>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com1tag:blogger.com,1999:blog-6959390677670679456.post-17231356959875808452015-08-03T20:37:00.001-04:002015-08-03T20:37:57.690-04:00Week 8: An Unexpected Salad<div class="separator" style="clear: both; text-align: center;">
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I know I said salad season was over. </div>
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And it is if you think of salads as requiring lettuce, but we still have a few luscious leafy things to harvest this season.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsM9-Mayemwtw788EuqosMCuiaUDaVRSpvdT8XUKFmIEAq4UjFCYMK6nV-1VolzUonrg4aZXZGK5bjXleVWGTXk_HorkU0IcRJyZeDSK4D00sOIQnMzkDoSLQc5lRGPcxZUYjuQX3VJXE/s1600/IMG_20150803_155809.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsM9-Mayemwtw788EuqosMCuiaUDaVRSpvdT8XUKFmIEAq4UjFCYMK6nV-1VolzUonrg4aZXZGK5bjXleVWGTXk_HorkU0IcRJyZeDSK4D00sOIQnMzkDoSLQc5lRGPcxZUYjuQX3VJXE/s400/IMG_20150803_155809.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Like Frisee</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpaT4S5nIUGkTkTmbRPwlcZeXFl1yEKVpeZV4NAurbLbfJCd7-3Y3Kuh60pLAR4ttmvph600ROY61xTvDcPBWcCbLGNXvvC9vYVFDfj-UGlBXsg4VeBEFh_6YJMGalNe1dn-JCXjW2Tao/s1600/IMG_20150803_155127.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpaT4S5nIUGkTkTmbRPwlcZeXFl1yEKVpeZV4NAurbLbfJCd7-3Y3Kuh60pLAR4ttmvph600ROY61xTvDcPBWcCbLGNXvvC9vYVFDfj-UGlBXsg4VeBEFh_6YJMGalNe1dn-JCXjW2Tao/s400/IMG_20150803_155127.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And Purslane</td></tr>
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And these leafy things make a delectable summer salad.<br />
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Before I get too far into this week's share description, I should mention that the share includes plenty of non-salad items too. Along with the frisee and purslane, this week's share will include: Snow Peas, Basil, Kale, Cabbage, Tomatoes, and Peppers OR Eggplant.</div>
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But back to the frisee and purslane.</div>
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Frisee should be familiar to members by now. We have grown it for several years and it was in the shares last week. It's an endive, a bitter green, which makes many folks apprehensive, but it needn't be a source of stress. Bitter flavors can be overpowering, but they can also be delicious when paired with equally assertive sour, sweet, salty, and/or creamy flavors, as in this week's salad recipe.</div>
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Purslane is a newcomer to the shares, at least this cultivated variety is. Nevertheless, some of you may recognize it as a garden weed. It is a common weed, originally introduced to North America as a vegetable that escaped cultivation. It has a mucilaginous texture (think okra), a mild flavor, and high level of omega-3s. The entire plant, stem and all, is eaten raw or cooked. It's also featured in this week's recipe.</div>
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<div style="text-align: center;">
<b>Frisee Salad with Purslane and Nectarine</b></div>
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<ul>
<li>1 Head Frisee Endive, chopped roughly</li>
<li>1 Handful Purslane, chopped roughly</li>
<li>2 Nectarines, 1.5 chopped into bite sized pieces, remaining half reserved</li>
<li>1/2 cup freshly grated Parmesan Cheese</li>
<li>1/2 cup Sour Cream</li>
<li>1 Tablespoon Lemon Juice</li>
<li>1 Tablespoon Maple Syrup</li>
<li>1/4 teaspoon Salt</li>
</ul>
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Toss together the chopped frisee, purslane, chopped nectarine, and grated Parmesan cheese.</div>
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Prepare dressing by pureeing the reserved nectarine half, sour cream, lemon juice, maple syrup and salt together.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqDBBXZGdk2sL74BhsBTY5gVWWQ4Vl2nGuO7ogeIqpNboAoI1fBvtH3yhBBMLTbAc8dNQQ6XB0aF47tAV0oIsStuyPEh5GrCv4nMWzLtGBDYATW_9prS_u2lL6oIVn9VmENqkeVa5WoQ/s1600/IMG_20150803_200919.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqDBBXZGdk2sL74BhsBTY5gVWWQ4Vl2nGuO7ogeIqpNboAoI1fBvtH3yhBBMLTbAc8dNQQ6XB0aF47tAV0oIsStuyPEh5GrCv4nMWzLtGBDYATW_9prS_u2lL6oIVn9VmENqkeVa5WoQ/s400/IMG_20150803_200919.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A very grown up Fruit Salad</td></tr>
</tbody></table>
<div>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com0tag:blogger.com,1999:blog-6959390677670679456.post-45390519840607232922015-07-27T20:27:00.000-04:002015-07-27T20:27:32.688-04:00Week Seven: Black MagicIt's kale time.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6N67TC97Tzdwgz7oF4QEw3uw49Kx8c1W8R1tA0VQpcK4dir4Oslqv7Dba-PunEZ3TKMiAhSwmpe8PWVR990WpSsU-S3XicGrI3IQOlDN2QVHo9YkIVzs-Ne6GXUSF8bkNmkzRx8zHho/s1600/IMG_20150727_192120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6N67TC97Tzdwgz7oF4QEw3uw49Kx8c1W8R1tA0VQpcK4dir4Oslqv7Dba-PunEZ3TKMiAhSwmpe8PWVR990WpSsU-S3XicGrI3IQOlDN2QVHo9YkIVzs-Ne6GXUSF8bkNmkzRx8zHho/s400/IMG_20150727_192120.jpg" width="300" /></a></div>
<br />
It took a while, but all those kale transplants we put in after the June rain finally subsided are ready to start harvesting.<br />
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Let us know what you think of the new lacinato variety we're trying this year.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis4cx5ltz_D6NH9_XQT4vAbRbeWl-Uwck79Q2XOqceavGnJQamVjcSDN29xA-aIZt952YFksghmlFWYS5qnVESq-WtFLSf1efitWn3sy9XpmJIk1ePQSlduGYGgnP_hySRvUhOo_EbuRI/s1600/IMG_20150727_192215.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis4cx5ltz_D6NH9_XQT4vAbRbeWl-Uwck79Q2XOqceavGnJQamVjcSDN29xA-aIZt952YFksghmlFWYS5qnVESq-WtFLSf1efitWn3sy9XpmJIk1ePQSlduGYGgnP_hySRvUhOo_EbuRI/s400/IMG_20150727_192215.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's called black magic.</td></tr>
</tbody></table>
In addition to kale, members will receive the following in this week's share: Snow Peas, Brokali, Frisee Endive, Napa Cabbage, Kohlrabi, Fennel and a Hoophouse Treat.<br />
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The hoophouse is just starting to produce for the season. We were able to harvest enough tomatoes, banana peppers and eggplants for everyone to get their choice of one this week. I know this early harvest is kind of a tease, but I promise there is plenty more to come as the season progresses.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi970B5tgTiaJnoRE-sh1VqZur94t3uNhGKm-0RJ_facsFg9KyFBVRZSAEs-6VX7Dg05xzz8ZpxKjH_A-0cf_Hwpk3IugXpKEFlg9MziWBL5Cv0mjXc1YDEQ7zuYzo0njaXAfGje94B4Ks/s1600/IMG_20150727_151911.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi970B5tgTiaJnoRE-sh1VqZur94t3uNhGKm-0RJ_facsFg9KyFBVRZSAEs-6VX7Dg05xzz8ZpxKjH_A-0cf_Hwpk3IugXpKEFlg9MziWBL5Cv0mjXc1YDEQ7zuYzo0njaXAfGje94B4Ks/s400/IMG_20150727_151911.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just the beginning.</td></tr>
</tbody></table>
<br />
If you are apprehensive about getting another fennel in your share, fret no more! I added a few <a href="http://www.pinterest.com/wintergreenfarm/fennel/" target="_blank">more fennel recipes to our Pinterest board</a> if you need some ideas.<br />
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There is also an <a href="http://www.pinterest.com/wintergreenfarm/endive-frisee/" target="_blank">extensive endive board</a>, should you need some inspiration with that this week.<br />
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If you aren't sure what to do with your Brokali, try this recipe:<br />
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<div style="text-align: center;">
<b>Chicken and Brokali with Ginger Citrus Sauce</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
</div>
<ul>
<li>1 Tablespoon minced fresh ginger</li>
<li>1 teaspoon minced orange zest</li>
<li>1/2 cup freshly squeezed orange juice</li>
<li>1/4 cup soy sauce</li>
<li>1/4 cup olive oil</li>
<li>1 Tablespoon sugar or honey</li>
<li>1 pound boneless skinless chicken breast, cut into large cubes</li>
<li>1/4 pound brokali (include florets, leaves, and tender stems)</li>
<li>1 banana pepper</li>
<li>a large handful of snow peas (there were about 12 peas in my handful)</li>
</ul>
<div>
Combine the ginger, orange zest, orange juice, soy sauce, olive oil, and sugar. Stir well and pour over the cubed chicken. Marinate for half an hour.</div>
<div>
<br /></div>
<div>
In the meantime, chop all of the vegetables into bite sized pieces.</div>
<div>
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<div>
When the chicken is done marinating, heat a large skillet over medium/high heat. Pour in the chicken and all of its marinating liquid.</div>
<div>
<br /></div>
<div>
Cook, over medium/high heat, until the chicken is browned on all sides and the sauce has begun to boil, about five minutes. </div>
<div>
<br /></div>
<div>
Turn the heat down to medium and continue to cook until the sauce is reduced by about a third and the chicken is completely cooked, 10 to 15 more minutes.</div>
<div>
<br /></div>
<div>
Push the chicken to the side of the pan and pour in the chopped vegetables. Cook, stirring, until the vegetables are just heated through and covered with sauce, about two minutes.</div>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIamV7p1V9Pf_CezWQlrk4v0E1MPA4cIlqhvNIO2gUavhWT124o2q7M9n7VvmJPVvSorQut0vpsjX3-DmgmCssnue8UYFd0UHdC6FwwdkHlDyKCHAG1iDf-a11lfjjniAL11rZoPOFojc/s1600/IMG_20150727_184339.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIamV7p1V9Pf_CezWQlrk4v0E1MPA4cIlqhvNIO2gUavhWT124o2q7M9n7VvmJPVvSorQut0vpsjX3-DmgmCssnue8UYFd0UHdC6FwwdkHlDyKCHAG1iDf-a11lfjjniAL11rZoPOFojc/s400/IMG_20150727_184339.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve with plenty of rice to soak up the sauce.</td></tr>
</tbody></table>
<div>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com0tag:blogger.com,1999:blog-6959390677670679456.post-3349018453140370972015-07-20T21:42:00.001-04:002015-07-20T21:42:25.815-04:00Week 6: In Between TimeDuring our field walk this morning Scott and I found baby peas and baby zucchini growing.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RQsAlTU1vFoiJM_kdISHy56JQlI72_eg2IF4xLe1e4y9wu4bC0juW-gzxjyNA3WTemuZA5EHkKtx-Dcn4-1nRVs90WJWy2VPqiwwurwylmnSe-UbSeSV5ru79zJT5iIaMlJIT2Lcc6E/s1600/IMG_20150720_080806.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RQsAlTU1vFoiJM_kdISHy56JQlI72_eg2IF4xLe1e4y9wu4bC0juW-gzxjyNA3WTemuZA5EHkKtx-Dcn4-1nRVs90WJWy2VPqiwwurwylmnSe-UbSeSV5ru79zJT5iIaMlJIT2Lcc6E/s400/IMG_20150720_080806.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I am a sucker for morning sun on the field photos.</td></tr>
</tbody></table>
The long salad season is drawing to a close for this year and the shares are starting to get just a little bit chunkier. We haven't quite gotten into the summer vegetables yet, but they're close.<div>
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<div>
This week's share will include: Pea Greens, Fennel, Nappa Cabbage, Kohlrabi, Spring Onions, Fresh Herbs, Brokali OR Collards, and Daikon OR Gold Ball Turnips.</div>
<div>
<br /></div>
<div>
Scott said he did a bit of a survey regarding the pea greens at last week's pick up. The general consensus was that they are good, but a little tough. We have definitely found that they toughen as they sit after harvest--just like fresh peas will, so try to use them up within the first couple days after you get them. We have also noticed that the toughest portion of the greens tends to be the fine tendrils that grow off the tips of the shoots. If you are having trouble with them, perhaps try trimming off the tendrils before you prepare your pea greens.</div>
<div>
<br /></div>
<div>
I've included fennel in this week's slaw recipe, I know it's one of the items we grow that members find especially challenging to use up. If you would like to go in a different direction with your fennel, this recipe for <a href="http://www.washingtonpost.com/pb/recipes/candied-fennel-stalk-and-fennel-syrup/13611/" target="_blank">candied fennel and fennel syrup</a> is fantastic. </div>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaZMOCfDjwkbd7xm4bm9JnvEhWw06mRLIgeGHAcYs6_M2WgslXV1x12oYULwCvvSz8dzYA7urgBAw9W2os4-M-P95OqBmW44ICtHYKYmBtHhsdOCSpE9gRL0LXaJTDsDqctIYOb2QnZg/s1600/IMG_20150720_075832.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaZMOCfDjwkbd7xm4bm9JnvEhWw06mRLIgeGHAcYs6_M2WgslXV1x12oYULwCvvSz8dzYA7urgBAw9W2os4-M-P95OqBmW44ICtHYKYmBtHhsdOCSpE9gRL0LXaJTDsDqctIYOb2QnZg/s400/IMG_20150720_075832.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Napa Cabbage, the true cabbage rose.</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
The Napa cabbage we're growing this year is a variety called mini kisaku, and it makes a fairly small head compared to standard varieties of Napa cabbage, which can get fairly gargantuan. Small though they are, the mini kisaku are still substantial. I used one head to make a slaw to serve four adults plus Seda (my parents are visiting!!) and we had leftovers.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Tr4NZFVztBNZd5Q3AdIr1POBZjs0FKbEA2CJpkj2vSleqOJeQl0omnAuFTLg8mLajACqH9W8csAajtA6xTDTxHze-KnRkfEopOPn4mnLkUB2JFvtcIURRyFtVWMuHIzW-Rv0m-e_x58/s1600/IMG_20150720_200632.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Tr4NZFVztBNZd5Q3AdIr1POBZjs0FKbEA2CJpkj2vSleqOJeQl0omnAuFTLg8mLajACqH9W8csAajtA6xTDTxHze-KnRkfEopOPn4mnLkUB2JFvtcIURRyFtVWMuHIzW-Rv0m-e_x58/s400/IMG_20150720_200632.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They bought her a kite :)</td></tr>
</tbody></table>
<br /><div style="text-align: center;">
<b>Napa Cabbage Slaw</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
<ul>
<li>One small head Napa cabbage, washed and chopped into bite sized pieces</li>
<li>One small fennel bulb, with feathery fronds included, chopped into bite sized pieces</li>
<li>2-3 spring onions, sliced finely</li>
<li>One package ramen noodles (discard the seasoning packet) broken up into small pieces</li>
<li>1/4 cup olive oil</li>
<li>2 Tablespoons rice wine vinegar</li>
<li>1 teaspoon sesame oil</li>
<li>1 teaspoon five spice powder</li>
<li>1 teaspoon salt</li>
<li>2 teaspoons sugar</li>
<li>2 Tablespoons sesame seeds, toasted</li>
</ul>
<div>
Toss together the chopped Napa cabbage, fennel, onion, and ramen noodle.</div>
<div>
<br /></div>
<div>
Whisk together the oils, vinegar and spices.</div>
<div>
<br /></div>
<div>
Pour the dressing over the cabbage mixture and toss to coat. </div>
<div>
<br /></div>
<div>
Sprinkle with toasted sesame seeds before serving.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaAgBInAk1LEFHcbVYeMCK8CudNrf-GWlhFbPdGDStP3ayincAIhUiwz0VrKhrRG8Jo_jz-IvqSiUReGncbU2UbnE_tqZia5Mm7f23NeyOe0zMS30T-iD7_KzV4tHbXiVxAc52AmDzbI/s1600/IMG_20150720_192618.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDaAgBInAk1LEFHcbVYeMCK8CudNrf-GWlhFbPdGDStP3ayincAIhUiwz0VrKhrRG8Jo_jz-IvqSiUReGncbU2UbnE_tqZia5Mm7f23NeyOe0zMS30T-iD7_KzV4tHbXiVxAc52AmDzbI/s400/IMG_20150720_192618.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before it was slaw.</td></tr>
</tbody></table>
<div>
<br /></div>
</div>
<div style="text-align: center;">
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<div>
<br /></div>
Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com0tag:blogger.com,1999:blog-6959390677670679456.post-74467009579103109772015-07-13T21:38:00.001-04:002015-07-13T21:38:38.083-04:00Week 5: Heat WaveIf you somehow didn't notice, it has actually been hot the last few days!<br />
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And the crops are loving it.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BjmOaj7HnyZsscKFePyT48aCoOHoRPuIbUwA03q4G1LCXojQu01BXlZ2vcRrc60KQMey_hNbqLv2e3a4WsW_ADPyw2GUC4AIPXW50oNJkteHJPz8zAVQU91YHttMQ5LQREasL238I_g/s1600/IMG_20150713_163722.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BjmOaj7HnyZsscKFePyT48aCoOHoRPuIbUwA03q4G1LCXojQu01BXlZ2vcRrc60KQMey_hNbqLv2e3a4WsW_ADPyw2GUC4AIPXW50oNJkteHJPz8zAVQU91YHttMQ5LQREasL238I_g/s400/IMG_20150713_163722.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For example, these lovely potato flowers are thoroughly enjoying<br />
the summer weather.</td></tr>
</tbody></table>
Though we are still playing catch-up a bit as we finish getting our fall crops in, this is the time of year when we primarily focus on maintaining what we've planted so that it will be at its best come harvest time. It's the time for weeding and trellising and hoping the weather cooperates by giving us a bit of summer heat, mixed with just enough rain, which is what it did this week :)<br />
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMG8njLKxu07mOOgTsV0W3D5vRZXSPrfVpi4wUmxBGVuUNBCxAThV4mu6t_rkbNtaLJWJvRUbJVKEtjkbjDDHpWpGj9O4eBJzYUiL-TT8xZsFTSalT5Ny4MaqlV8cUWGkbTS3hyphenhyphenxv1bQ/s1600/IMG_20150706_182610.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMG8njLKxu07mOOgTsV0W3D5vRZXSPrfVpi4wUmxBGVuUNBCxAThV4mu6t_rkbNtaLJWJvRUbJVKEtjkbjDDHpWpGj9O4eBJzYUiL-TT8xZsFTSalT5Ny4MaqlV8cUWGkbTS3hyphenhyphenxv1bQ/s400/IMG_20150706_182610.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The hoophouse tomatoes (this photo is from last week,<br />
tomato harvest looms ever closer!) are just one of<br />
the crops that need trellising this time of year.</td></tr>
</tbody></table>
<div>
The transplants are putting on size. We'll be harvesting all your favorites soon.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgr1sUK43shXNS7as1tgsuCi_S26ecveqjqepdxa7LeIUNLgJiiS-kjVhPY4NvSY5j6eT-rQOaj1txCmR4PcZVKwuuzZI9ORB5HKWylBVsAZrk8LzOmNUZKMuUaHSRYUn8FyOL1bjm6Q/s1600/IMG_20150713_163159.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgr1sUK43shXNS7as1tgsuCi_S26ecveqjqepdxa7LeIUNLgJiiS-kjVhPY4NvSY5j6eT-rQOaj1txCmR4PcZVKwuuzZI9ORB5HKWylBVsAZrk8LzOmNUZKMuUaHSRYUn8FyOL1bjm6Q/s400/IMG_20150713_163159.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The lacinato kale was late to get in this year, but<br />
it's well on its way to harvest now.</td></tr>
</tbody></table>
And we have some new crops to look forward to.<br />
<div>
<br /></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6eEygxyQYwJGdHnzfdR7LXJtHf3LVpMkDGcZ7SAbfb8eQcZbLXvqA0VXwTuHmMcb9gWYryRkXzkXmzdmb9A0VJq6Ai3wVeea9r18WZqr2tsnz6Z_oNyKmepYAnp7Qf5zsvry0QYpSVw/s1600/IMG_20150713_163333.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6eEygxyQYwJGdHnzfdR7LXJtHf3LVpMkDGcZ7SAbfb8eQcZbLXvqA0VXwTuHmMcb9gWYryRkXzkXmzdmb9A0VJq6Ai3wVeea9r18WZqr2tsnz6Z_oNyKmepYAnp7Qf5zsvry0QYpSVw/s400/IMG_20150713_163333.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New crops like purple peacock broccoli. </td></tr>
</tbody></table>
This week's share is full of a mix of old favorites and new delacies as well. It includes Kohlrabi, Hakurei, Mesclun, Braising Mix, Pea Shoots, Bunching Onions, Fresh Herbs, and Joi Choi OR Nappa Cabbage OR Brokali.</div>
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<span id="goog_1304577894"></span><span id="goog_1304577895"></span>No, brokali is not a typo. It's a broccoli kale cross. Instead of making big heads of broccoli, it makes lots of shoots and tasty kale like leaves. We are actually trialing a few of these sprouting broccoli varieties this year (the purple peacock pictured above is one of them). This first variety, which is called Apollo, is just starting to make its first shoots. We were able to harvest enough for 24 members, the rest of you will get the last of the Joi Choi pac choi and the first of the Nappa cabbage for the season. We're hoping the Apollo will continue to make shoots throughout the season and, along with the other varieties we're trying out, help us get more broccoli into the shares over a longer portion of the season.<br />
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This is where I would usually include an original recipe. But this week, I decided not to. If I had come up with an original recipe it would have featured the kohlrabi, because the kohlrabi are very much the stars of the share this week and because they are a vegetable that we tend to get a lot of questions about. However, when pondering what the recipe would look like, I realized I have featured kohlrabi recipes on the blog several times over the years.<br />
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The time has come for a best of!<br />
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When reviewing the kohlrabi recipes I noticed that I say the following things (that all bear repeating) about kohlrabi every time I post about it:<br />
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<div>
1. Peel it! Kohlrabi is the only thing we grow that I always peel. The outside is tough and stringy. The inside is tender and sweet. If you eat the peel you will not like it, I promise.<br />
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2. Eat it raw with a little salt and lemon juice or honey and lime juice and possibly some cayenne or fresh herbs sprinkled on it. This is kohlrabi at its best. If you feel fancy, season with salt, lemon juice, etc. and grill it for a few minutes.<br />
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3. Use the leaves!!!!!! Kohlrabi leaves are better kale than kale is.<br />
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And my two favorite kohlrabi recipes are:<br />
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<a href="http://wintergreen-farm.blogspot.com/2013/07/week-2-hakurei.html" target="_blank">Kohlrabi Salad (with apples!) from July 8th 2013</a><br />
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and<br />
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<a href="http://wintergreen-farm.blogspot.com/2012/06/week-2-kohlrabi-radishes-and-lots-more.html" target="_blank">Kohlrabi and Chickpea Salad from June 25th 2012</a><br />
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Both of these are, of course, raw. If raw kohlrabi doesn't do it for you (a possibility I believe exists but honestly cannot imagine) I highly recommend using them in place of the hakurei in last week's curry recipe. </div>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com0tag:blogger.com,1999:blog-6959390677670679456.post-87141872552961163912015-07-06T22:39:00.003-04:002015-07-06T22:39:45.989-04:00Week 4: Planted<div class="separator" style="clear: both; text-align: center;">
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You may recall that <a href="http://wintergreen-farm.blogspot.com/2015/06/week-2-rain-rain-go-away.html" target="_blank">two weeks ago </a>we were wringing our hands a bit over the excessive rain we had in June that kept chasing us out of the fields during our normal planting season.</div>
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Well, the weather turned (mostly!) and we have been able to get the bulk of our planting done in these last two weeks.<br />
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We've put in about three quarters of an acre of beans (both dry and bush) that look like this right now.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifL4j0yozbSa-pYpajI0ePd009YkBK_WFAX-5oSikexO1dGKyfu_OOu9lqgN3mPjOW91o1xI-Hpos-M6CrFstsezHcem0KDZPRXFubSSlaiOzqUXv22eouLeBUX9SxXZyQyTLyAaobsgs/s1600/IMG_20150705_132517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifL4j0yozbSa-pYpajI0ePd009YkBK_WFAX-5oSikexO1dGKyfu_OOu9lqgN3mPjOW91o1xI-Hpos-M6CrFstsezHcem0KDZPRXFubSSlaiOzqUXv22eouLeBUX9SxXZyQyTLyAaobsgs/s400/IMG_20150705_132517.jpg" width="400" /></a></div>
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We've also planted something in the range of 10,000 transplants.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DUVhMhqJ0lEh74lk6T9-9APpbUv-OlgpDYe62vxgcYjdPsQhXD2WD5hjFO_flxYQA_dVN8H0IDf1epEid2tsAbNvnGcmYsG98Wq_Ljhyphenhyphen0Q9qALUo3PeMPtxsdoIxfL3_ztX9WN_EswA/s1600/IMG_20150705_132326.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DUVhMhqJ0lEh74lk6T9-9APpbUv-OlgpDYe62vxgcYjdPsQhXD2WD5hjFO_flxYQA_dVN8H0IDf1epEid2tsAbNvnGcmYsG98Wq_Ljhyphenhyphen0Q9qALUo3PeMPtxsdoIxfL3_ztX9WN_EswA/s400/IMG_20150705_132326.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The plants always look a little meh just after transplant, while<br />
the roots are developing. Then they explode with top growth and<br />
we eat them up :)</td></tr>
</tbody></table>
So things are looking good now. We'll be finishing up the planting of the fall crops, like our storage carrots and winter radishes, this week, which is right around the same time we got them in last year.<br />
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And in the meantime, we've got the first spring planting of carrots to start harvesting! </div>
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This week's share will include: Mesclun, Braising Mix, Pac Choi (the full size Joi Choi again), Spring Onions, Hakurei (beautiful, perfect, free of root maggots!!), Carrots, and Fresh Herbs.</div>
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The carrots in this week's share are from our first planting which went in late May, before the June rain hit. They are still on the small side, but definitely ready for munching. It was a big planting so we'll be enjoying them for a while as they size up.</div>
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The hakurei are from our second planting. They are so very wonderfully perfect (where do the root maggots go after May we wonder....) that I decided to feature them in this week's recipe.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslIKc_35bZ8hzKDsDQuDah5CzvUXIVw4Z46I0avW3LgDg1IyVOsqIgqIUZAIKt4_D4_xs6KCwYjDeNwWzEd3oQv4vey0jrFeMek5TROlrymVGIIzSaPqx9RNL3heNypCQj3U3ruIAvXA/s1600/IMG_20150706_193143.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslIKc_35bZ8hzKDsDQuDah5CzvUXIVw4Z46I0avW3LgDg1IyVOsqIgqIUZAIKt4_D4_xs6KCwYjDeNwWzEd3oQv4vey0jrFeMek5TROlrymVGIIzSaPqx9RNL3heNypCQj3U3ruIAvXA/s400/IMG_20150706_193143.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hakurei Perfection<br />
Remember to eat those Greens!!!!</td></tr>
</tbody></table>
If, however, you find that you have eaten all of your Hakurei raw before you make it to the kitchen, this recipe would be excellent with Joi Choi in place of the Hakurei.</div>
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<b>Beef and Hakurei in Simple Coconut Curry</b></div>
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<ul>
<li>One top round steak (about 1 to 1.5 lbs of meat), sliced into half inch slices against the grain</li>
<li>2 Tablespoons Olive Oil</li>
<li>2 Tablespoons Tomato Paste</li>
<li>2 teaspoons high quality Curry Powder</li>
<li>1/2 teaspoon Salt</li>
<li>Cayenne Pepper to taste (this will depend completely on your fondness for heat and the spiciness of the curry powder you're using)</li>
<li>4 Spring Onions, greens and all, sliced thinly</li>
<li>1 can Coconut Milk</li>
<li>1 bunch Hakurei, turnips cut into 1/2 inch cubes and greens roughly chopped into bite sized pieces </li>
</ul>
</div>
<div>
Heat olive oil in a large saute pan over medium heat. </div>
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Add the tomato paste, curry powder, salt, cayenne, and sliced spring onions. Stir constantly until very fragrant, about one minute.</div>
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Add the sliced top round steak. Stir well to coat the steak with the seasonings. Turn as needed until the meat is browned on all sides, about two minutes.</div>
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Add the coconut milk, stirring well. Turn the heat down to a simmer, cover and let cook for twenty minutes.</div>
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After 20 minutes of simmering, stir in the chopped turnips (but not the greens quite yet) cover and continue simmering for 10 more minutes.</div>
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After 10 additional minutes of simmering, stir in the chopped greens. Turn off the heat and stir until the greens are well wilted, which should take no longer than 30 seconds.</div>
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Serve over rice or something similar like quinoa. We ate ours over rice noodles.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNggNpmjMiFqMcz_BP8g8o9Cju9Jkfh-FNzSo47FfhgXeCdF0mI_L4eh0iGXchcFhEIN7Me6ue3d8BldIkAHML3nqKjNTUraB_gATOUtjlslLA4YrZWKuzElTexiXBXU1ctN9Q6vPgZ0/s1600/IMG_20150706_202411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNggNpmjMiFqMcz_BP8g8o9Cju9Jkfh-FNzSo47FfhgXeCdF0mI_L4eh0iGXchcFhEIN7Me6ue3d8BldIkAHML3nqKjNTUraB_gATOUtjlslLA4YrZWKuzElTexiXBXU1ctN9Q6vPgZ0/s400/IMG_20150706_202411.jpg" width="400" /></a></div>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com1tag:blogger.com,1999:blog-6959390677670679456.post-71796166638079637962015-06-29T18:47:00.005-04:002015-06-29T18:47:53.424-04:00Week 3: Certified Naturally GrownThough today is drizzly, we have had the opportunity to get a lot of seeds and starts in the ground over this past week. In fact, the drizzles are helpful. The dry bean seeds appreciate a bit more moisture :)<br />
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There is more to plant yet, so I think I'll show off the (finally!) fully planted fields in next week's post. </div>
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This week I'm all about the <a href="https://www.naturallygrown.org/about-cng" target="_blank">Certified Naturally Grown</a> inspection that happened at the farm last Saturday. </div>
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The Certified Naturally Grown program has a lot in common with the Organic Certification program. It asks growers to follow identical guidelines regarding soil inputs, allowed pesticides and herbicides, etc. </div>
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The big difference is the inspection itself, which is peer to peer or community based. No official inspector comes out to the farm for a CNG inspection, instead the inspections are performed by other CNG farmers or, as we chose to do it this year, by farm customers.</div>
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So, five Wintergreen Farm CSA members came out to the farm last Saturday to get a behind the scenes look at our growing practices.</div>
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They spent about two hours at the farm.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiAm933gSDhQ9LimWougEDht2cQFaSLetPuNOjNHacYEV1fpXMHAW3f-LuX0VtNQ0odDUtvVwnI1iih321Kx4kKeLhQMWLVUyUp6E-INRKZsUNgAJOsV22H__5gO1eeu8IOF-RKuEFkAc/s1600/IMG_20150627_121559.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiAm933gSDhQ9LimWougEDht2cQFaSLetPuNOjNHacYEV1fpXMHAW3f-LuX0VtNQ0odDUtvVwnI1iih321Kx4kKeLhQMWLVUyUp6E-INRKZsUNgAJOsV22H__5gO1eeu8IOF-RKuEFkAc/s400/IMG_20150627_121559.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Much of it at this table</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCla3J_lp_4KX8u5Aku6ot96BaMZpiFmIwnYEXGfOBnkQzUqC5lza5u476_NBPsNJJ08RIfgoFTdZDF9wbhNP7W8jPUz76KwlfngfMIvwdmIc4aF5xEQMj5ZPNbjo6z_GDzLUJexeGZ3Q/s1600/IMG_20150629_153518.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCla3J_lp_4KX8u5Aku6ot96BaMZpiFmIwnYEXGfOBnkQzUqC5lza5u476_NBPsNJJ08RIfgoFTdZDF9wbhNP7W8jPUz76KwlfngfMIvwdmIc4aF5xEQMj5ZPNbjo6z_GDzLUJexeGZ3Q/s400/IMG_20150629_153518.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">going over ten pages(!) of exciting CNG provided<br />
forms like this one.</td></tr>
</tbody></table>
They also got to walk the entire fields at our Wintergreen Foods location.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWf09CMb7RELk2DkVtMicnqai79KO59nRN9ThiTPXDmTs09Bfa25yRrriDA9Y4DcCWYZvep1XqzvTcRMIONt8fuZeTyb8TLW4l8k_IeLslOb0vW8h-yIQfyFu0d8XoE1GLLmMJxq-4zBU/s1600/IMG_20150627_111115.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWf09CMb7RELk2DkVtMicnqai79KO59nRN9ThiTPXDmTs09Bfa25yRrriDA9Y4DcCWYZvep1XqzvTcRMIONt8fuZeTyb8TLW4l8k_IeLslOb0vW8h-yIQfyFu0d8XoE1GLLmMJxq-4zBU/s400/IMG_20150627_111115.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They listened attentively as we talked about our growing methods.<br />
Scott isn't always a talker, but if you get him going about soil<br />
fertility, you better be ready to listen :)</td></tr>
</tbody></table>
<div>
They even smelled our compost! The form said to and they dutifully verified that we truly are not spreading a big pile of raw manure on our fields. </div>
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And in the end, one of our inspector/customers wrote this:</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDDSDwJ2VYjpPMzwbhr0VHQG0VGmhLDgv4gxIQLREb_ozS6NA8fkgcJ9lItH2Gpk869BdHvPllWg4y78LTzKKxKIeOqm2B67jVMGiZGDRRL5PEWJz8-R7up2vMo44PqqsvR_aD2-qi6I/s1600/IMG_20150629_155815.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDDSDwJ2VYjpPMzwbhr0VHQG0VGmhLDgv4gxIQLREb_ozS6NA8fkgcJ9lItH2Gpk869BdHvPllWg4y78LTzKKxKIeOqm2B67jVMGiZGDRRL5PEWJz8-R7up2vMo44PqqsvR_aD2-qi6I/s400/IMG_20150629_155815.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reads: "Andrea and Scott care a lot about doing things in a thoughtful<br />
manner and really display a commitment to the beneficial farming<br />
practices outlined in this checklist--it's hard to farm in the U.P. of MI,<br />
and they are making it work!"</td></tr>
</tbody></table>
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Which pretty much made my day.<br />
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This week's share will include: Mesclun (it's extra spicy this week, with a bit more cress than the last two shares had), Arugula, Pea Shoots, Braising Mix, Radishes (either French Breakfast or Easter Egg--there might be a couple daikon to choose from too), Pac Choi (this is a full sized variety called Joi Choi), and a choice of Fresh Herbs.</div>
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As you can see, the shares are still heavy on the leafy greens. As I've mentioned (and you've probably noticed), it's been a cool and wet June. The weather makes for challenging planting, but happy greens! </div>
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<div>
Hopefully members are finding delicious ways to eat all the greens that have been in the shares thus far. I've come up with a simple pasta salad recipe (which would be perfect at a 4th of July picnic, you might want to double it to feed a crowd) to add to the list of excellent greens dishes I am sure everyone has been making. </div>
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The sharp feta and sweet cranberries in this salad pair especially well with the assertive arugula and extra spicy mesclun members are getting this week.<br />
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<div style="text-align: center;">
<b>Fourth of July CSA Pasta Salad</b> </div>
<div style="text-align: center;">
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<div style="text-align: left;">
</div>
<ul>
<li>12 ounces pasta (I always like bowties for pasta salad) cooked according to the package directions and rinsed in cold water to chill</li>
<li>1.5 ounces arugula (about half of what is in the share) roughly chopped</li>
<li>2 ounces mesclun (again, half the share quantity) roughly chopped</li>
<li>1-2 Tablespoons finely chopped fresh basil or mint</li>
<li>1/2 cup dried cranberries, chopped</li>
<li>4 ounces crumbled feta</li>
<li>1/4 cup extra virgin olive oil</li>
<li>1.5 Tablespoons red wine vinegar</li>
<li>1/2 teaspoon salt</li>
<li>1/2 teaspoon freshly ground black pepper </li>
</ul>
<div>
Toss together the chilled pasta, greens and herbs, cranberries, and feta.</div>
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<br /></div>
<div>
Whisk together the olive oil, vinegar, salt and pepper.</div>
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<div>
Toss the dressing over the pasta and greens to coat. Serve immediately or chilled for up to 24 hours.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzc7AAiERtfN_UA47twCkx2VBwWAjf0pApVUexy172qmJCwO_3fMvdEzy-p5aehNpKj3-_SsTYgIc_OgShDpk3p91wxc0wB6yRm9AvAfqRGWAsOHenC0sN-CrspiC1B2A9m5ry0953Jws/s1600/IMG_20150629_181231.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzc7AAiERtfN_UA47twCkx2VBwWAjf0pApVUexy172qmJCwO_3fMvdEzy-p5aehNpKj3-_SsTYgIc_OgShDpk3p91wxc0wB6yRm9AvAfqRGWAsOHenC0sN-CrspiC1B2A9m5ry0953Jws/s400/IMG_20150629_181231.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy 4th of July!</td></tr>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com0tag:blogger.com,1999:blog-6959390677670679456.post-89435052601172750822015-06-22T18:38:00.000-04:002015-06-22T18:38:26.453-04:00Week 2: Rain Rain Go AWAY!!Remember last week when I mentioned that it has been a challenge to get everything planted between rain showers this year?<br />
<br />
That was something of an understatement.<br />
<br />
Normally, our main planting push starts in early June and tapers off by the end of the month. This year, we started putting plants in the ground on time.<br />
<br />
And everything we've put in so far looks great:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUIhUCza9TWv1w0OWHOtWgVi0MrSwdJmneSEWDKUPDVrkF4JroDj9M7NVeFo0o8zjLA5C6wh0XyZ_Sjha4NJPIGzof1r6qES0UIcteDFKTr4U924mbH6DTBUhJStN2u4dZoAR4Ht3a78/s1600/IMG_20150622_154524.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUIhUCza9TWv1w0OWHOtWgVi0MrSwdJmneSEWDKUPDVrkF4JroDj9M7NVeFo0o8zjLA5C6wh0XyZ_Sjha4NJPIGzof1r6qES0UIcteDFKTr4U924mbH6DTBUhJStN2u4dZoAR4Ht3a78/s400/IMG_20150622_154524.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Including potatoes,</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio19yRxYFTlYSJJ_w6MeCrIpiDq4vbsSs-BMkeZZyW_yVtsSvegtCNz1XHRMQMqvhPSougrDbRVQNRGbF_V7W2ORbScL_dvLaMvT2KHZFghwtXqi4xWpGWDgLhSLQDfv89ars2R5_t_Vc/s1600/IMG_20150622_155137.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio19yRxYFTlYSJJ_w6MeCrIpiDq4vbsSs-BMkeZZyW_yVtsSvegtCNz1XHRMQMqvhPSougrDbRVQNRGbF_V7W2ORbScL_dvLaMvT2KHZFghwtXqi4xWpGWDgLhSLQDfv89ars2R5_t_Vc/s400/IMG_20150622_155137.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">early cabbage,</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-Pm4A5gBE19QhtXbvefBZUmJ02Xr2yJhmhGDuYWi1or93QAa3T8C5h_f7RcGWwP1R-2XnuU_NgN4pZM0gLcCsfeCLnQlxPx5rwpZ-XU3iF8GgVB_DVOd5hrPv1tXtIjVHdSCLcuo_vs/s1600/IMG_20150622_154956.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-Pm4A5gBE19QhtXbvefBZUmJ02Xr2yJhmhGDuYWi1or93QAa3T8C5h_f7RcGWwP1R-2XnuU_NgN4pZM0gLcCsfeCLnQlxPx5rwpZ-XU3iF8GgVB_DVOd5hrPv1tXtIjVHdSCLcuo_vs/s400/IMG_20150622_154956.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fennel, </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCWohoMmZ4z6koq0igizq8hIEp0yvUYvftDgSUlPdfQRUIYRnHpDltT5aXNatM0tA2HngLBf4ue0pPmUxbHHA8i3YzE4VKfMGxFMsAxihCmshZUn8xRAshs-Bn8WV0USjH062mGBGvSQ/s1600/IMG_20150622_154716.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCWohoMmZ4z6koq0igizq8hIEp0yvUYvftDgSUlPdfQRUIYRnHpDltT5aXNatM0tA2HngLBf4ue0pPmUxbHHA8i3YzE4VKfMGxFMsAxihCmshZUn8xRAshs-Bn8WV0USjH062mGBGvSQ/s400/IMG_20150622_154716.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">and purple kohlrabi.</td></tr>
</tbody></table>
<br />
But right after planting season got under way, it started to rain.<br />
<br />
And it rained.<br />
<br />
And rained.<br />
<br />
And continued to rain, to the point that as of today we've already gotten about 30% more rain this month to date than we normally get for the entire month of June.<br />
<br />
It's not like we haven't seen any sunshine.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozRjAK7oA32OLM10552OhCff-gOwyvLAHt3I2ynfaEXqpRR_IbaCQ-QYu9ir40Ld9IaxE3lvn-TyZ1C9X0HmzBvoedh2H9illDoPLRqbtnKXiOGwJQiEssjD0fpraBftCGvnLmyao9ls/s1600/IMG_20150622_155430.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozRjAK7oA32OLM10552OhCff-gOwyvLAHt3I2ynfaEXqpRR_IbaCQ-QYu9ir40Ld9IaxE3lvn-TyZ1C9X0HmzBvoedh2H9illDoPLRqbtnKXiOGwJQiEssjD0fpraBftCGvnLmyao9ls/s400/IMG_20150622_155430.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What's that bright thing behind the clouds?</td></tr>
</tbody></table>
It's just that the sunny spells we have seen have been brief and bookended by rain showers.<br />
<div>
<br /></div>
<div>
Though Scott does a masterful job of contouring the fields for good drainage, there is a certain point when there just isn't anywhere left for the water to go.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmMAVnCxsZIBUzb6s5NQE71W9gy9z1mt8deYflThwOvhyphenhyphenNrZlBdRj2m1EcpAxjFi_f8yuXIs23WEIO_lpUIM3a35NQC6U_wG_JQXju5jdN618je8vgPlUx204K9fJxJL_TLF4l8fCsXc/s1600/IMG_20150620_100212.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigmMAVnCxsZIBUzb6s5NQE71W9gy9z1mt8deYflThwOvhyphenhyphenNrZlBdRj2m1EcpAxjFi_f8yuXIs23WEIO_lpUIM3a35NQC6U_wG_JQXju5jdN618je8vgPlUx204K9fJxJL_TLF4l8fCsXc/s400/IMG_20150620_100212.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See, it's full.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Which is why Seda and the tractor got stuck in this mud hole when we tried to sneak in between raindrops and plant some things on Saturday. The field (in the background, where we planted squash into black plastic) sheds water to the edges to keep the growing space nice and fluffy, but the tractor has to turn around somewhere...</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqHFU-Ms6u1znrpjqUwB6GeYrN5o68O6XYAFqVJpDKD4ZQCyJofaqv_0f2d676k-16C8ivwITRJfbrqlKZ41Jk3cNUNnxYLBgRtGr5YDctGaIBoegoMe3CVykXPEyNbaiXW24jD8J56M/s1600/IMG_20150620_095254.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqHFU-Ms6u1znrpjqUwB6GeYrN5o68O6XYAFqVJpDKD4ZQCyJofaqv_0f2d676k-16C8ivwITRJfbrqlKZ41Jk3cNUNnxYLBgRtGr5YDctGaIBoegoMe3CVykXPEyNbaiXW24jD8J56M/s400/IMG_20150620_095254.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At least someone is enjoying the mud :)</td></tr>
</tbody></table>
We haven't reached a point of crises yet, but we are getting a bit concerned.<div>
<br /></div>
<div>
We have a lot of planting yet to do for the season.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv5LUgKXjE4rRdU_kdzhcgDeAiaSbVKhNchyphenhypheniUxliORFbOv5fN1PEp7d0LEa6h6uxb7atVU1uO0job_n1PLiEm1gYLTuOokDb4YleTtAPL2M50F4poHg5SsTNHfNYNSGX40aNf4Za1G7Y/s1600/IMG_20150622_154615.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv5LUgKXjE4rRdU_kdzhcgDeAiaSbVKhNchyphenhypheniUxliORFbOv5fN1PEp7d0LEa6h6uxb7atVU1uO0job_n1PLiEm1gYLTuOokDb4YleTtAPL2M50F4poHg5SsTNHfNYNSGX40aNf4Za1G7Y/s400/IMG_20150622_154615.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Like these trays of plants, plus many many more.</td></tr>
</tbody></table>
So if you notice we seem extra tired at pick-up the next couple weeks, you'll know why. <div>
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<div>
Thankfully, there is plenty of good stuff coming out of the fields for shares right now and, so long as the rain slows down and we are able to get the planting finished up in the next couple of weeks, members will see good solid shares all season long (though the timing of some items might be a little different than you're used to).</div>
<div>
<br /></div>
<div>
This week members can expect the following: Mesclun (salad mix), Braising mix, Radishes (a choice of french breakfast or small daikon), Spring Onions, Pea Shoots, Sorrel, Fresh Herbs, and optional Hakurei (we're still harvesting from the planting that got hit by root maggot, the next planting should be ready in two to three weeks)</div>
<div>
<br /></div>
<div>
Most of the items in the share should be familiar from last week's share. The big newcomer is pea shoots, which are a new item for us this year.</div>
<div>
<br /></div>
<div>
The pea shoots are a variety called <a href="http://www.kitazawaseed.com/seed_158-100.html" target="_blank">Usui, from Kitazawa Seed</a>. They are grown for their leafy tendrils, rather than their pods or seeds, and they're quite tasty raw or cooked.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnNgV05DaKWB9ykEIcCkeR95n2_xnN-gdFkAmXcOokZk0GzZbAHW_Fb3AHPKJShLkSEnUmX1XDCNCA4gpiOdAArx19IJ76h9_pohUvKzgMAYl0BBaVdyWovXvk9CkEKR_CzyXFEkWljw/s1600/IMG_20150622_134342.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnNgV05DaKWB9ykEIcCkeR95n2_xnN-gdFkAmXcOokZk0GzZbAHW_Fb3AHPKJShLkSEnUmX1XDCNCA4gpiOdAArx19IJ76h9_pohUvKzgMAYl0BBaVdyWovXvk9CkEKR_CzyXFEkWljw/s400/IMG_20150622_134342.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yum!</td></tr>
</tbody></table>
<div>
Because of their newness, I decided to feature the pea shoots in this week's recipe, pea shoot polenta, which is nice as a simple side dish or light lunch.</div>
<div>
<br /></div>
<div style="text-align: center;">
<b>Pea Shoot Polenta</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
You can pair most any greens with polenta in this way, but the fresh grassy flavor of pea shoots is particularly tasty.</div>
<div style="text-align: left;">
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<div style="text-align: left;">
<ul>
<li>1 cup cornmeal (small or medium grind, you don't need a special "polenta" kind)</li>
<li>4 cups water, plus more</li>
<li>1/2 teaspoon salt</li>
<li>1 Tablespoon butter </li>
<li>1 to 1.5 ounce freshly grated Parmesans cheese</li>
<li>1.5 - 2 cups pea shoots (the amount in the share), roughly chopped</li>
<li>2 spring onions, sliced thinly</li>
</ul>
<div>
<br /></div>
<div>
Bring four cups of water plus half a teaspoon salt to a boil. Bring an additional cup of water to a boil separately, you may need it later. When the four cups of water come to a boil, whisk in the cornmeal. Stir constantly for 3 or 4 minutes to break up any lumps.</div>
<div>
<br /></div>
<div>
Continue cooking the cornmeal at a simmer for about 40 minutes, until it has lost all of its grittiness. Stir at least every ten minutes while it is cooking. Keep a close eye on the polenta as you may need to add more water as it cooks. I usually add more water whenever I see the polenta start sticking to the bottom of the pan. Use the water that you heated up earlier for this, to keep the temperature from swinging around too much in the pan.</div>
<div>
<br /></div>
<div>
Once the polenta is smooth, stir in the butter and Parmesan cheese. Stir until the cheese has melted completely. </div>
<div>
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<div>
Remove the polenta from the heat and stir in chopped pea shoots and spring onions.</div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjigLZg54qetrJdT3DsvR1Vb4odb2ob4lHvu0AAui9o4f-6pTT-QuEXH17hw3AviVUzGjkrRlYCAhak5-_QymZp5Q8Z8YBZBYgDnqj3J11TOhja9S0vLSdjX2bvGuoBWkJSgVOPKUhBLQs/s1600/IMG_20150622_141011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjigLZg54qetrJdT3DsvR1Vb4odb2ob4lHvu0AAui9o4f-6pTT-QuEXH17hw3AviVUzGjkrRlYCAhak5-_QymZp5Q8Z8YBZBYgDnqj3J11TOhja9S0vLSdjX2bvGuoBWkJSgVOPKUhBLQs/s400/IMG_20150622_141011.jpg" width="400" /></a></div>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com0tag:blogger.com,1999:blog-6959390677670679456.post-41755239927982747252015-06-15T20:25:00.000-04:002015-06-15T20:25:53.360-04:00Week One: Slow and Steady Starts the SeasonSpring came on time this year. I have to admit, that kind of surprised us. It doesn't usually do that.<br />
<br />
Once the snow melted, we were poised for a rapid upswing in temperatures like the spring of 2012, but that definitely didn't happen.<br />
<br />
Instead spring has been slow this year, evenly coolish without being cold and with only occasional flashes of heat.<br />
<br />
We've been enjoying lots of coastal weather, with fog coming in most mornings to remind us that we live just a few miles away from Lake Superior.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAX71232zsfXTxFNzHnP-a_qRDin348ayV9F1JPcwo9Ft6hZynMwUTzDxIUJZccuprLxb5ZwiI6DX6nmrRy6Wcu2bDRzBrhR26N0XOeUYKFIU56D71Uf4FK5xDlJvFgx5ol1LuqoSqi8s/s1600/IMG_20150614_095608.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAX71232zsfXTxFNzHnP-a_qRDin348ayV9F1JPcwo9Ft6hZynMwUTzDxIUJZccuprLxb5ZwiI6DX6nmrRy6Wcu2bDRzBrhR26N0XOeUYKFIU56D71Uf4FK5xDlJvFgx5ol1LuqoSqi8s/s400/IMG_20150614_095608.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And turn the fields into this kind of lovliness.</td></tr>
</tbody></table>
<br />
Though it has been a bit of a challenge to get into the fields to plant seeds and set out transplants between rain showers, what has made it in so far has thrived in the calm spring weather.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBh782aaPeJDXNW9Lcncm7bZi86YNPXerq2O_z0m-nQYBofm0DGZ0NTsfDgXGjuDnY0l6YEFQmdOD6W7bBFTjCIkZF9D4KgsK_4M8VlbAnDmzkBPJfU1Az9rIAlNE3azKi4FTb6n-S6o/s1600/IMG_20150615_185842.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBh782aaPeJDXNW9Lcncm7bZi86YNPXerq2O_z0m-nQYBofm0DGZ0NTsfDgXGjuDnY0l6YEFQmdOD6W7bBFTjCIkZF9D4KgsK_4M8VlbAnDmzkBPJfU1Az9rIAlNE3azKi4FTb6n-S6o/s400/IMG_20150615_185842.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These Chinese cabbage and cabbage starts couldn't<br />
ask for better weather to grow in.</td></tr>
</tbody></table>
In other words, it has been an excellent spring for growing lots of normal spring crops, like the greens and radishes that are featured in this, the first share of the 2015 season.<br />
<br />
This week members can expect: Mesclun, Baby Pac Choi, Daikon Radishes, Hakurei Salad Turnips, Sorrel, Kale OR Braising Mix, and a choice of Fresh Herbs.<br />
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Most of the items should be familiar to returning members, but some might be new for new members, so here is a brief tutorial:<br />
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Mesclun is salad mix, it contains leaf lettuce and other salad greens. This week's mesculn has baby kale, three kinds of mustard, and chrysanthemum in addition to the leaf lettuce.<br />
<br />
Baby Pac Choi is a leafy green, but the stems are where it shines. They're mild and substantial, perfect for stir fries.<br />
<br />
This week's daikon are on the small side. If you remove the greens you could trick your family into thinking they're about to bite into a white carrot. Not that I would be so tricky, these things are spicy ;) If you don't like the heat, cook them briefly as in the lo mein recipe below.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4sEWy9DvpB7pzNra8mmSSZJ_opuu93sGT-zINSV3dOx88_fGs8sBGx3lqYoiY9Y8UGfjPzCSuNXAhlcolbGvhMRNjnAhh_DUAEc2lkAM0tG8IEIHE2ZNtjzqB6DohySOXcy-QB-GZYI/s1600/IMG_20150615_191209.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4sEWy9DvpB7pzNra8mmSSZJ_opuu93sGT-zINSV3dOx88_fGs8sBGx3lqYoiY9Y8UGfjPzCSuNXAhlcolbGvhMRNjnAhh_DUAEc2lkAM0tG8IEIHE2ZNtjzqB6DohySOXcy-QB-GZYI/s400/IMG_20150615_191209.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See, it looks just like a carrot. (Everyone blogs with a radish<br />
on hand, right?)</td></tr>
</tbody></table>
<br />
Hakurei are the greatest thing ever. You can eat them raw in salads or cooked lightly. While they are botanically turnips, they have a radishy texture and a taste all their own. If you need some ideas on how to cook them, check out our <a href="http://www.pinterest.com/wintergreenfarm/hakurei/" target="_blank">hakurei pinterest board.</a><br />
<div>
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Sorrel is a sour green that can be used in salads (though I find it overpowering, which is why we don't mix it into the mesclun) or cooked. I always favor cooking it. It's great with other assertively flavored herbs and creamy cheeses. For lunch today we had an omelet with sorrel and chive blossom filling and a bit of muenster cheese. Omelet filling is one of my favorite uses for sorrel. Start by sauteing the sorrel in a little olive oil, it will almost melt as it cooks, then add your other ingredients.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hy4dNUOkxsu40W8awL58uuuGgpzCvsO5r4sivuIJW8tKNxNptNmYDNXZ6M6tQskOQSPnt5-yIBH7k9eTcdMtCDIq5AXz36WACm9EUy7GxMIA1K-EcSyDnCnqAotbn2DlBzPFBTGZe3I/s1600/IMG_20150615_104417.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hy4dNUOkxsu40W8awL58uuuGgpzCvsO5r4sivuIJW8tKNxNptNmYDNXZ6M6tQskOQSPnt5-yIBH7k9eTcdMtCDIq5AXz36WACm9EUy7GxMIA1K-EcSyDnCnqAotbn2DlBzPFBTGZe3I/s400/IMG_20150615_104417.jpg" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In this case chive blossoms pulled off the flower heads, which<br />
I didn't cook at all before putting in the omelet.</td></tr>
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I think most of you are probably pretty familiar with kale.<br />
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Braising mix is a mix of greens for cooking. This week's mix includes baby collards, dandelion, mizuna (a mild spiky mustard), orach (a purple spinach relative) and the Asian greens senposai and yokatta na. Use it in any recipe that calls for any type of cooking green.</div>
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This week's herbs will mostly be chive blossoms or mint. Ask at pick-up if you need some ideas for using these up!</div>
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As always in the spring, the share includes a lot of greens. I know greens are not go to ingredients for a lot of cooks and can often be tough for members to use up. I always find myself telling members to "just throw them in stuff" like spaghetti sauce or scrambled eggs. We definitely do that this time of year. We also cook a lot of lo mein, which is a great way to eat up almost any quick cooking vegetable.</div>
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<b>Lo Mein with Greens and Daikon</b></div>
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If you like the sound of this recipe but are going gluten free, you can make the same thing with rice noodles instead of the lo mein.</div>
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<li>8 oz dry lo mein noodles (lo mein is a chinese egg noodle similar to linguine, in a pinch you can substitute linguine)</li>
<li>1 Tablespoon peanut oil (plus more for cooking)</li>
<li>3 Tablespoons soy sauce</li>
<li>1 teaspoon sesame oil</li>
<li>1 teaspoon honey</li>
<li>1-2 cloves garlic, minced</li>
<li>1 small (about the size of a garlic clove) knob fresh ginger, minced</li>
<li>Sriracha or other hot sauce, to taste (We just discovered a chili infused sesame oil we've been using in this recipe. Use that if you like heat and can find it!) </li>
<li>Daikon radish (three small, as in the share, or one medium) scrubbed and chopped into bite size pieces.</li>
<li>A large handful of baby pac choi and/or braising mix, roughly chopped.</li>
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Prepare the noodles according to the package directions.<br />
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Stir together the peanut oil, soy sauce, sesame oil, honey, garlic, ginger, and hot sauce. It will seperate like a salad dressing, but don't worry. It will mix up on the noodles in the end.<br />
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Heat a small amount of peanut oil in a frying pan over medium heat. Add the daikon and cook until it is done to your likeing. I prefer it just barely heated through so that it is still crisp but loses its radishy edge (which, sadly, gives me heartburn...)<br />
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Place the roughly chopped baby pac choi/braising mix in the bottom of a large serving bowl.<br />
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When the noodles are done cooking, drain them and immediately plop them on top of the greens. Their heat will wilt the greens. Then pour the sauce over and add the cooked daikon. Stir everything together well and serve.</div>
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Andrea Corpolongo Smithhttp://www.blogger.com/profile/07341473558196768070noreply@blogger.com1