What a lovely, busy harvest day!
Shareholders Keirsun and Stephanie Scott’s parents, Susan and Scott, came out to do some uber-charged weeding and garden gossiping while on their 1-week vacation from FL. I LOVE it when the weeding fairies visit! Then our lovely mail carrier delivered our batch of happily cheeping day-old Thanksgiving turkey poults. Traverse Magazine called and ask me to do a spot in an upcoming “Foodie File” on Echo Bend baked goods (thank you to Jim Sluyter and Diane Connors @ MLUI for the recommendation). Friends of our dear friends Kit and Emily Condill, whose family runs the Great Pumpkin Patch in Arthur, IL (often featured in Martha Stewart Living magazine and tv show), stopped by to visit their farm on their way home from vacationing at Platte River Campground. Then we wrapped up the harvest and ran off to celebrate local food and beverages and community at the Green Cuisine party at Food For Thought.
This morning, with it’s cool, overcast skies, perfect for harvesting, seems like eons ago. I’m tuckered out, but I’ve managed to pull together a couple of recipes featuring items in this week’s baskets. I’m excited about the additions of more broccoli and napa cabbage along with baby carrots and sweet onions. Next week, I think, just maybe, fingers crossed, we’ll have cucumbers, green beans, and possibly cherry tomatoes!!! Yippeeee!!!!! Yahoo!!! I snuck a couple of green beans and one ripe Sungold cherry tomato for breakfast this morning, and I’m 90% sure there will be at least a little bit of each for all of you next week, too. (Farmer’s privilege at sneaking the first ripe tomato!)
We will also have cut flower bouquets available for order starting now. Herbs of every kind are available for order, also. Lettuce and greens are beginning to wane however, and this is definitely the last week for bok choy. They are less tender than in weeks past, so these would be best for cooking up until nice and tender. Salad greens are stalling out — there was just enough for all of your baskets today…
This week’s bounty holds forth:
- bok choy
- broccoli, Blue Wind & DeCicco
- baby carrots, Nantes
- kale, Lancinato and curly leaf
- lettuce, All-Star mesclun mix
- lettuce, Green Buttercrunch
- napa cabbage
- onions, yellow sweet Copra (not for storage)
- potatoes, Norland Red
- snow peas
Here are some great sides for whatever grilled meat or dinner salad you might be whipping up in the next week:
Kale and Potato Tarragon Salad
1.5-2 lbs small potatoes
7 T olive oil, divided
1 medium onion
1 bunch lancinato/dinosaur kale, chopped
1 clove garlic, minced
2 T white vinegar
2 T lemon juice
1/4-1/2 t tarragon, divided
1 T dijon/course ground mustard
salt and pepper, to taste
Steam or boil potatoes until fork-tender. Drain and cut into bite-size pieces. Put in large bowl and cover to keep warm. Heat 1 T oil in wide skiller, med. heat. Add onions; saute until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (can cover pan to help wilt kale). Combine vinegar, lemon juice, 1/4 t. dried tarragon, remaining oil, salt, pepper. Add kale mixture to poatoes and toss dressing — flavors soak in better if all done when hot. Add more tarragon, salt and pepper to taste. Serve warm or at room temperature. Makes 6 servings.
(From Asparagus to Zucchini, 3rd. ed., MACSAC)
Pea Pod Carrot Medley
1 c. sliced carrots
2 c. fresh sugar snap or snow peas
1 t. cornstarch
1/2 c. orange juice
2 t. soy sauce
1/2 t. grated orange peel
1/4 t. salt
1. Place carrots in saucepan. Cover with water and boil. Reduce heat, cover, and simmer for 5 minutes. Add peas. Cover and simmer until veggies just crisp-tender. Drain. Set aside and keep warm (can also just microwave or saute or steam these veggies).
2. Wisk cornstarch and orange juice until smooth. Boil; cook and stir 2 mins. or until thickened. Remove from heat. Stir in soy sauce, orange peel and salt. Pour over veggies and toss.
Yield: 2 servings
(The Market Fresh Cookbook, 2006)
Until next week….
OH, if you have recommendations for which baked good recipe I should share in Traverse magazine, let me know!