the farm @ Echo Bend

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.

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!

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:

• Broccoli Raab:  — make a foil boat and drizzle with olive or sesame oil, chopped scapes, and some sea salt and throw on the grill for an easy smokey side of greens!
• Shrimp with Snow Peas — healthy, light entree:  http://www.simplyrecipes.com/recipes/shrimp_with_snow_peas/

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!

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:

• Steamed Asian Greens with Honey Soy Dressing: (I’d likely add garlic chopped garlic scapes to the dish) http://www.foodnetwork.com/recipes/tyler-florence/steamed-asian-greens-with-honey-soy-sesame-dressing-recipe/index.html
• Raviola with Broccoli Raab:  http://www.vegetariantimes.com/recipe/ravioli-with-broccoli-raab/
• Roasted Radishes with Brown Butter, Lemon, and Radish Tops:  http://www.bonappetit.com/recipes/2011/04/roasted_radishes_with_brown_butter_lemon_and_radish_tops
• and 8 Things to do with Napa Cabbage:  http://www.sheknows.com/food-and-recipes/articles/809695/8-things-to-do-with-napa-cabbage

Bon Appetit!!