eCHO bEND CSA Basket, August 1, 2013

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Hey!  It’s August!  The baskets reflect the bounty of high summer with several new offerings. Yippee!!!

So much potential for fun recipes.  I’ll share an absolute favorite of my family’s, as all of the ingredients are present.  I love this recipe.  I always double and triple it so that I can have the leftovers for breakfast the next morning.

Before I share, though, I would like to thank the Aldrich family for taking such good care of the farm while I was away, and to shareholder Tom Innes and fiance for donating some of their time to weeding the garden.  (It’s in a pretty sad, sad state this year.)  I appreciate all of your time and support. Truly.

This week’s basket:

  • arugula
  • basil
  • beans, green and purple
  • carrots
  • cucumbers
  • eggplant
  • garlic
  • kale
  • lettuce
  • napa cabbage
  • onions, green bunching
  • peppers, hot
  • potatoes
  • radish, easter egg mix
  • tomatoes, stupice and sungold cherry
  • zucchini

Spicy Green Bean Tofu with Basil

4 cloves garlic, minced
2 small hot peppers, seeded and minced
1 T oil (sesame or veg)
1 lb extra firm tofu, cut in 1″ cubes (I like Oryana’s store made best!)
1 T tamari/soy sauce
1 t. sugar
1/2 lb green beans
1/4-1/2 cup chopped basil
Heat oil over high heat. Stir fry garlic and chiles, 2-3 mins. Add tofu and fry until desired brown. Add soy sauce and sugar, mix well. Add beans and cook until bright green and crisp tender. Add basil and mix thoroughly
125 cal; 9 g protein; 7 g. total fat; 7 g carbs
p.s. I often up the soy sauce to taste.

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eCHO bEND CSA Weekly Share Basket, July 10, 2013

Green, crisp, healthy CSA Harvest Basket, July 10, 2013

Green, crisp, healthy CSA Harvest Basket, July 10, 2013

Rain! Glorious rain for our thirsty gardens!  I ran and danced and harvested and weeded during the steady day-long rain of Monday. Last night’s rain produced a cool, sweet breeze for the harvest today.  I couldn’t have asked for a better day to fill our share baskets full of the loveliness.

Here is the full list of what you will find this week:

  • arugula
  • bok choy
  • baby carrots  (BE SURE to take the green tops off right away, or the carrots will lose their crunch)
  • kale, lancinato
  • swiss chard, ruby
  • napa cabbage
  • salad mix
  • snow peas
  • sugar snap peas
  • herbal tussy mussy (mint, lavender, yarrow)

Suggested Recipes:

  • Napa Cabbage and Sesame Slaw:  http://www.treehugger.com/green-food/weekday-vegetarian-vegan-napa-cabbage-and-sesame-slaw.html
    I LIVE on a version of this recipe throughout the summer. To make it a main course, I’ll throw some slivered almonds and/or grilled shrimp or chicken on top.
  • Baby Bok Choy with Cashews:  http://www.simplyrecipes.com/recipes/baby_bok_choy_with_cashews/
  • Raw Tuscan Kale Salad:  http://www.101cookbooks.com/archives/raw-tuscan-kale-salad-recipe.html
  • A family favorite recipe, in honor of the gorgeous chard in your basket this week:Giant Crusty and Creamy White Beans w/Greens1/2 lb. medium or large dried white beans, cooked
    3 T butter or olive oil
    sea salt & pepper
    1 onion, coarsely chopped
    4 cloves garlic, chopped
    7 big leaves chard, cut into wide ribbons and 1-2 stems cut into 1/2″ pieces
    Freshly grated Parmesan
    OPTIONAL:  Add chopped sage from your share basket into the beans while cooking or sprinkle on top as garnish.

    Heat butter/olive oil over medium-high heat in biggest skillet you’ve got. Add beans to pan in single layer (or do in 2 batches). Stir to coat with oil, then let sit long enough to brown on one side, about 3-4 minutes, before turning to brown the other side (another 3-4 minutes).   The beans should be golden and a bit crunchy on the outside and soft and creamy on the inside. Add onion and garlic and cook 1-2 minutes, until onion softens. Stir in chard and cook until wilted. Remove from heat and season with salt and pepper.  Drizzle with a bit of top-quality olive oil, and sprinkle with grated parmesan.

    Serves 6-8 as a side dish, but the 4 of us eat it as a main dish.

    It is possible to substitute canned beans, but it won’t be the same. You can’t get them crusty on the outside and creamy on the inside. If you cook them too long, they’ll turn to mush. So,instead, cook up the onion and garlic, push to side and add beans; cook until golden. Then add greens and cook until wilted.

Please remember to bring your baskets back when you come to pick up your shares!

Enjoy the harvest!

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eCHO bEND CSA Weekly Share Basket, July 3, 2013

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Happy holiday week!  I hope that if you have guests and parties that you can share the goodies from this week’s basket. Arugula or arugula pesto for topping burgers from the grill?  Kale chips to serve as a healthy, but salt-fix, appetizer? Yum!!

Here is the full list of what you will find this week:

  • arugula
  • asian braising greens
  • Kale, Lancinato (aka Dinosaur)
  • napa cabbage
  • radish
  • salad mix
  • snow peas
  • sugar snap peas

Recipes to try for the 4th of July:

Please remember to bring your baskets back when you come to pick up your shares!

Oh, and if you would like to order baked goods for pick up with your shares each week, just let me know by Monday afternoon!

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eCHO bEND CSA Weekly Share Basket, June 26

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A beautiful June harvest day produced a lovely basket of freshness for you this week.  I’m grateful the rain held off, as muddy harvest days are no fun, but keep your fingers crossed for rain soon, as the garden is entering a state of growth and could really use some liquid refreshment!

Here is the full list of what you will find this week:

  • arugula
  • asian braising greens
  • broccoli raab
  • garlic scapes
  • napa cabbage
  • red romaine lettuce
  • salad mix
  • snow peas
  • sugar snap peas

With the addition of snow peas, you could make an easy stir fry with the cabbage, braising greens, and scapes.  Mmm..  Summer stir fry. Nothing better.

Easy Recipes this week:

Please remember to bring your baskets back when you come to pick up your shares!

Enjoy the greens of June.  Tomatoes are all flowering and setting fruit for future harvests, and the basil and cilantro is beginning to get growing.

Oh, and if you would like to order baked goods for pick up with your shares each week, just let me know!

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eCHO bEND weekly share basket, June 19, 2013

csa-jun19-2013

Benders!

We have some new veggie additions this week, as things are FINALLY starting to take off! I know some of my customers will be thrilled to see the sugar ann snap peas in their basket this week. 🙂 They really are the perfect go-to beach/hiking snack, for all ages.

Here is the full list of what you will find this week:

  • arugula
  • asian braising greens
  • broccoli raab
  • garlic scapes
  • baby napa cabbage
  • radish
  • red romaine lettuce
  • salad mix
  • sugar snap peas

Raab is similar to broccoli, just a tad bit more bitter. It’s a favorite in Italian dishes, and it’s great sauteed with eggs or thrown into an easy pasta with olive oil, parmesan, sea salt, and a squeeze of lemon.

Asian braising greens are a mix of tatsoi, kale, bok choy, and mizuna.  They can be eaten fresh, for a spicy flair, or cooked with like you would any green.

The new brewery opening this week in Frankfort, Stormcloud, will have an “Echo Bend” pizza, which will feature a changing selection of our available goods. Last night they topped the Bender with snap peas, scapes, basil, and roasted radish.

You might also try:

Bon Appetit!!

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eCHO bEND CSA Harvest, June 12

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Weekly subscription baskets of Echo Bend GREATNESS begin this week!

It has been a SLOOOOOOWLY growing spring, but today we harvested enough to nicely trick out the first shareholder baskets of the season. Yippee!

Here’s what you will enjoy:

      SalaMix

 

      Mix: spinach, chard, lamb quarters

 

      Asparagus

 

      Radish, French Breakfast

 

      Arugula

 

      Garlic Scapes

 

      Bagels,cinnamon raisin from Dair Valley

 

    Rustic white artisan bread

If you need some inspiration:

      Mix arugula into salad mix or top a burger or sandwich with a handful for a peppery kick. (Who needs mayo!?)

The mix of baby chard, spinach, and lambs quarters can be eaten fresh or sautéed. Scramble some fresh eggs on there!

Garlic Scapes– these flower stems of the garlic plant are a wonderful fresh garnish for salads of all types, or sauté and use them much as you would garlic cloves. I love them, with the sautéed greens, as a flatbread/toast topper, drizzled with quality olive oil and some grated Parmesan or goat cheese.

Radishes–go all mid-century and have a cocktail hour — nice old fashioned or highball with radishes dipped in salt.

Enjoy the extra treats of baked goods thus first week, on us, as a thank you for supporting the farm.

Cheers!

The Farmbrarian

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Fitting In

When we began the farm, one of our goals was to form a strong connection with our community. To make a difference in your diets, your meals, your lives.

I didn’t want to just sell you some carrots and peas. I wanted to share a love of healthy, ethically-grown food. Swap recipes. Heck, create recipes on the spot based on what the garden offered up that day. I wanted to hear from you how you would be enjoying the products I had planned, planted, nurtured, tended, harvested — not JUST your mouth-watering concoctions, but how you connect with friends and family over your meals or canning parties. How your multiple batches of salsa had been adding zip to your marriage. I wanted you to send me recipes to make for you out of the bake ovens to add to the product line.  I wanted to share my love and knowledge of growing with you.

This year we have begun to receive holiday cards from our customers.

We’ve done it.
We’ve connected.

Thank you for this gift.

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eCHO bEND CSA Subscription Harvest, September 19, 2012

CSA Harvest in process, Sept 19, 2012

There is no such thing as cheap food.
All the food that we eat germinates and grows from hard work and an overwhelming amount of input of minerals and nutrients…and love, if we are lucky.  The food we pick up as cheap in the grocery store is born on the back of underpaid laborers and fossil fuels. It exhausts our population and natural world for the sake of saving pennies. YOU, my dear shareholders, have chosen to make a commitment, and a commitment it is, to eat locally and organically and help to mend our broken food system.  It really is a commitment, from weekly pick-ups to planning and preparing healthy, fresh food. I understand and appreciate this and keep it in the forefront of my mind as I grow and tend and harvest your food for you all season long.

I thank you for this. For doing a good thing for a local farm, this farm, our community, and our world.

This is the post that causes me the most anguish every season — the final CSA newsletter. I do get get a bit melancholy, so bear with me.  Yes, I am relieved, after this PARTICULARLY difficult and challenging growing season, fraught with drought and pests, to have finished the long marathon, from March to now, but I really do love feeding all of your families.  I hope that you have enjoyed it. That you have taken more from it than just nutrients.

I will miss feeding and seeing all of you. I hope you will join us again next summer, and possibly this winter, if I can manage to offer a winter greens subscription. Thank you for keeping Echo Bend growing.

From the rapid drop in production this week and the loss of fall squash and melons to pests, full baskets do not look possible after today’s share.  If you are interested in just greens and some random things here and there for the next couple of weeks, please contact me directly and we can work something out.  The rest of you, I say thank you and thank you and thank you.

Until next season…

SHARE BASKETS:
Here are the contents of your share basket this week:

  • Asian Braising Greens
  • cabbage, Green Acre baby green head
  • cabbage, Napa
  • carrots, Nantes  and Sugar Snaxx and Cosmic Purple
  • cucumbers, Marketmore
  • eggplant, Nadia
  • garlic,  “Music” or Pylong Ylang
  • Onions, Copra sweet
  • Peppers, sweet Bell California Wonder
  • Tomatoes, Stupice, Sungold, German Orange Strawberry, Black from Tula, Kellogg’s Breakfast, Tigerella, Caspian Pink, Striped Roman, Amish Paste, Cherokee Purple, Wapsipinicon Peach

SWAPS:  There is a spot on the farmstand fridge labeled “swaps” where you can trade something in your basket with someone else.  Leave something — take something!

TIPS:  Angelic Organics has a handy guide for how to store various kinds of produce:  http://www.angelicorganics.com/Vegetables/vegetablescontent.php?contentfile=vegstorage

Remember to bring your share bag/basket/box back  this week!!!

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eCHO bEND CSA Subscription Harvest, September 12, 2012

CSA Harvest Basket, September 12, 2012

Mid-September brings the last of the chickens and turkeys for the season out on pasture to fatten up on greens, and the pigs will be butchered here at the farm tomorrow morning. There is a noticeable slow down in growth in the garden with the changing light. The vines are not feeding the fruits anymore, they merely seem to be holding them up, dangling them forth into the season’s remaining sunlight and warmth in the hopes that they will ripen before those overnight frosts come calling.

As you can see, baskets are starting to get a bit smaller as the season winds down. We’ll definitely have a decent harvest next week, but we’ll just have to play it by ear after that, dependent on Mother Nature’s whims.

SHARE BASKETS:
Here are the contents of your share basket this week:

  • Beans, Blue Lake and Provider
  • cabbage, Napa
  • carrots, Nantes  and Sugar Snaxx
  • cucumbers, Marketmore
  • eggplant, Nadia
  • garlic,  “Music” or Pylong Ylang
  • Kale or Chard
  • Onions, Copra sweet
  • Peppers, hot
  • Peppers, sweet Bell and Banana
  • Potatoes, Purple Majesty and Lehigh
  • Tomatoes, Stupice, Sungold, German Orange Strawberry, Black from Tula, Kellogg’s Breakfast, Tigerella, Caspian Pink, Striped Roman, Amish Paste, Cherokee Purple, Wapsipinicon Peach
  • Green Tomatoes (see recipe below)

RECIPES:

BIG TOMATO SWEET SOUR SALAD
–I was skeptical when I first tried this recipe from The Splendid Table (one of my favorite NPR shows), but the sum of the parts…AH. MAZ. ING!!!

Straight from 19th-century American cookbooks, these big chunks of ripe beefsteak and green tomatoes get bathed in a warm, garlicky, sweet-sour dressing. They stand on their own, top greens, or make a good potato-tomato salad.
http://www.publicradio.org/columns/splendid-table/recipes/light_bigtomato.html
(Note: you can substitute dried dill for fresh)

  • SHARE!
    Do you have a favorite recipe?   I always welcome you to share your favorite recipes using ingredients from your share baskets. That’s part of what belonging to a community farm is about!

COMING UP SOON: cabbage and raab and eggplant

SWAPS:  There is a spot on the farmstand fridge labeled “swaps” where you can trade something in your basket with someone else.  Leave something — take something!

TIPS:  Angelic Organics has a handy guide for how to store various kinds of produce:  http://www.angelicorganics.com/Vegetables/vegetablescontent.php?contentfile=vegstorage

Remember to bring your share bag/basket/box back at pick-up time next Wednesday!!

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eCHO bEND CSA Subscription Harvest, September 5, 2012

September?
Yes…September.
For now we can thumb our noses at the idea of fall and frosts, but it approaches more rapidly than we might imagine on the warm beachy days filling this week.
For now, though, we luxuriate in tomatoes and sweet peppers, red and yellow.
The cooler nighttime temperatures make the heirloom tomatoes a bit more fragile, though, so be sure to take them out of the bags and set them out on the counter in a single layer. And eat ’em up tout suite!

If anyone would like extra basil for making pesto or the like, please let me know!  A full bag is available at a discounted rate.

These summer-loving veggies will be joined this week with some early fall cool-season lovers, like radish and cabbage. Hopefully we’ll get to enjoy some more broccoli raab, also, before the end of the season.

SHARE BASKETS:
Here are the contents of your share basket this week:

  • Beans, Blue Lake and Provider
  • Beets
  • cabbage, Green Acre OR Napa
  • carrots, Nantes  and Sugar Snaxx
  • cucumbers, Marketmore
  • garlic,  “Music” or Pylong Ylang
  • Kale, curly Winterbor OR Lancinato
  • Onions, Copra sweet
  • Peppers, hot
  • Peppers, sweet Bell and Banana
  • Radish, Easter Egger
  • Tomatoes, Stupice, Sungold, German Orange Strawberry, Black from Tula, Purple Calabash, Kellogg’s Breakfast, Tigerella, Caspian Pink, Striped Roman, Amish Paste, Cherokee Purple, Wapsipinicon Peach
  • Cilantro

RECIPES:

  • SPICY CUCUMBER SALAD
    WITH ROASTED PEANUTS
    1/3 c vinegar, rice or light/white wine
    1.5 T sugar
    sea salt and freshly ground pepper
    1 large cucumber
    onion, 1/4, thinly sliced
    1 hot pepper, thinly sliced
    1 bunch fresh cilantro
    2 T roasted peanutsMakes 4 Servings
    In small saucepan combine vinegar, sugar, and pinch of salt and pepper. Bring to boil over medium-high heat, then reduce heat to low. Cook, stirring occasionally, until sugar dissolves, 2-3 minutes.  Remove from heat and cool completely.While vinegar mixture is cooling, cut cucumbers into slices 1/4″ thick and place in large bowl with onion and chile. Pour the vinegar mixture over the veggies and toss to coat. Let stand at room temp. for at least 30 minutes, stirring occasionally to blend the flavors.Just before serving, coarsely chop the cilantro and peanuts. Stir cilantro into salad. Top with peanuts and serve at room temperature.
  • ROASTED TOMATO SOUPhttp://www.101cookbooks.com/archives/roasted-tomato-soup-recipe.html     —   Rich and deep, simply accomplished; with just a handful of ingredients — all from your share baskets.
  • SHARE!
    Do you have a favorite recipe?   I always welcome you to share your favorite recipes using ingredients from your share baskets. That’s part of what belonging to a community farm is about!

COMING UP SOON: cabbage and raab and eggplant

SWAPS:  There is a spot on the farmstand fridge labeled “swaps” where you can trade something in your basket with someone else.  Leave something — take something!

TIPS:  Angelic Organics has a handy guide for how to store various kinds of produce:  http://www.angelicorganics.com/Vegetables/vegetablescontent.php?contentfile=vegstorage

Remember to bring your share bag/basket/box back at pick-up time next Wednesday!!

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