Archive for the ‘Eatwell Farm News’ Category
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May 9, 2012
This has turned into the “Year of the Onion” at Eatwell Farm. It seems we never have enough onions for your boxes, so we decided to do something about that. The reality is that now we have so many to plant, it is taking a a long time to get them all in the ground. In this photo, brothers Ramon and Jose are carrying trays of onions. The eggplants and peppers are also ready for planting, and sweet potatoes are arriving on Friday.
May 9, 2012
8 ounces whole wheat pasta, linguine or spaghetti
1 bunch kale
1 cup part skim Ricotta cheese
2 tablespoons lemon olive oil (or exrtra-virgin olive oil), plus more for drizzling over the top
1 to 2 ounces chopped raw, unsalted, shelled pistachio nuts
1/2 to 1 cup grated Parmesan-Reggiano cheese
Zest of 1 or 2 lemons
Fill a large pot or pan (4-5 quarts) with water. Place over medium high heat and bring to a boil. While you are waiting for the water to boil, trim the kale. If the leaves are small and tender, trim off the bottom stem, then crosswise into thin ribbons or strips. If the leaves are larger, cut out the center rib, then cut across into thin ribbons.
When the water is at a boil, add a tablespoon of salt. Add the kale ribbons and cook for 4 minutes. Lift the cooked kale out with tongs or a slotted spoon and set aside (don’t drain the water yet). While the water is still boiling, add pasta and cook according to package directions.
When the pasta is done, save a little of the cooking water and set aside. Drain the pasta and place back in the hot pan with the heat off. Add a little salt and pepper.
Add the ricotta cheese and 1 tablespoon of the olive oil. Toss until creamy. If you want it to be creamier, add a little of the reserved pasta cooking water. Add the kale. Place the pasta in warmed, wide shallow bowls. Top with a little more olive oil if desired, plus the pistachios, parmesan and lemon zest.
From afoodcentriclife.com
May 9, 2012
1 head Wakefield cabbage
1/2 bunch Italian flat-leaf parsley
1 tablespoon crème fraîche or sour cream
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
3 tablespoons olive oil
2 tablespoons cider vinegar
1 to 2 tablespoons dried chives
2 tablespoons finely chopped capers
Salt
Pepper
Core the cabbage and slice into 6 wedges. Feed through the food processor, fitted with the thin slicing disk. Feed the parsley in after it.
In a large bowl, whisk together the crème fraîche (or sour cream), mustard, anchovy paste, olive oil, vinegar, chives, and capers until combined. Season liberally with salt and pepper. Add the shredded cabbage and parsley, and toss to thoroughly combine. Cover with plastic wrap and refrigerate for 1 hour. Serve.
From seriouseats.com
May 9, 2012
1 bunch of turnips, roots trimmed and leaves roughly chopped
Fine sea salt
1/2 to 1 cup shelled fresh fava beans
8 large eggs
3 tablespoons whole milk
3 tablespoons extra-virgin olive oil
1 spring onion, leaves cut on the bias crosswise and bulb diced
Any herbs you have on hand
Freshly ground black pepper
In a large saucepan, cover turnips with water by 2 inches. Add 1 teaspoon salt. Bring to a boil and cook until just tender, 15 to 25 minutes, depending on size. Meanwhile, bring a medium saucepan of water to a boil. Add fava beans and cook for 1 minute; immediately transfer with slotted spoon to a bowl of ice water to stop cooking (reserve cooking liquid). Drain beans, then gently peel and discard skins. Return beans to their cooking liquid and simmer until tender, 5 to 7 minutes. Drain fava beans again. Drain turnips, transfer to a wire rack and let stand until cool enough to handle, then very thinly slice into rounds.
Heat oven to 400°. In a bowl, whisk together eggs, milk and 3/4 teaspoon salt.
Heat oil in a 9-inch ovenproof nonstick skillet over medium-high heat. Add spring onions and turnip greens, reduce heat to medium and cook, stirring occasionally, until tender, about 7 minutes.
Remove pan from heat; arrange turnips in pan over onions in concentric circles along with turnip greens, overlapping slightly. Sprinkle with herbs and fava beans; top with generous grinding of pepper. Return pan to medium-low heat and cook 1 minute. Whisk together egg mixture once more and pour into pan; continue to cook until edge of frittata begins to set, 2 to 3 minutes, then place in oven and bake until just set, about 15 minutes. Slide frittata onto a serving platter. Cut into wedges; serve hot or at room temperature.
Adapted from lacucinaitalianamagazine.com
May 9, 2012
Strawberries: These are first-of-the-season strawberries! They were just picked on Tuesday and should be eaten within a day. Please return the baskets to your delivery site so they can be reused. Enjoy!
Sugar Snap Peas: A sure sign of spring, these protein-packed goodies are super tasty raw or cooked. This week you might receive two varieties of peas, both of which are tasty. You can eat the whole pod, but first remove the stem, then peel down the string. Try tossing them with olive oil, salt, and pepper and roasting them in the oven. Store in plastic bag in fridge. Eat soon for best flavor!
Italian Flat-Leaf Parsley: Its beautifully clean, crisp flavor adds depth to many a dish! Store in a plastic bag in the fridge and use rather quickly.
Romaine Lettuce: Enjoy this fresh lettuce for salads and sandwiches! Store in plastic bag in fridge and wash well before consuming.
Eureka Lemons: These juicy treats are from our friend Bill Crepps at Everything Under the Sun in Winters, and are sustainably grown, but are not certified organic. Add a splash of lemon juice to cooked stir-fry mix, or use it to make a tasty salad dressing. To keep them fresh, store lemons in a sealed plastic bag in the fridge.
Fava Beans: They are wonderfully tasty, but do require a little work. Start by stringing and shucking the beans. Then, remove their waxy coating by blanching them in boiling water for 30 seconds. Plunge beans into an ice bath and pop them out. Store in fridge and wash before consuming.
Red Russian Kale: This beautifully ruffled leafy-green is full of calcium and iron and will turn bright green when perfectly cooked. Slice leaf from stem and store in plastic bag in fridge. Wash before eating and enjoy.
Red Spring Onions: My how these onions have grown! We suggest adding them to omelets, soups, curries, and stir-fries for a milder onion flavor. You can tell them apart from the green garlic because they have hollow, round leaves. Be sure to use the green parts, too! Wash them well and remove bottom quarter-inch before consuming.
Green Garlic: This young garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked. It can also be eaten raw! Green garlic has flat leaves with V-shaped cross sections, which are very tasty. Store in fridge and use within a week. Delicious!
Wakefield Cabbage: Nigel claims that this variety of cabbage is the sweetest he has ever eaten! It’s a British variety and has a cute little pointed head. You can eat it just like you would any other cabbage (in slaws, salads, sautés, soups, etc). Store in fridge.
Turnips: This ancient veggie is one of the earliest to be cultivated and was a staple before the potato. It is rich in fiber, calcium, and vitamins A and C. These beauties can be eaten raw or steamed and have a deliciously buttery crunch. Remove the greens and store in separate plastic bags in fridge. Be sure to wash them before eating.
May 7, 2012
Here’s a list of what we’re hoping to put in the CSA boxes this week (May 9th and May 10th). Please note that the list is subject to last-minute changes depending on the harvest and weather.
Lemons
Strawberries
Garlic
Red Spring Onions
Romaine Lettuce
Parsley
Fava Beans
Sugar Snap Peas
Red Kale
Radishes Turnips
Wakefield Cabbage
May 4, 2012
If there was ever a day to drop everything and come out to the farm Saturday May 5th is the day. There are so many berries just perfectly right. You can taste warm strawberries right from the plant, visit with the chickens and see the farm crew hard at work planting onions peppers and eggplant. We have new T shirts for sale plus eggs and all our lavender and salt products. The fun starts at 2pm.
Loads of berries
May 3, 2012
We are very happy for our “chicken guy,” Agustin, who got married last Saturday!
May 3, 2012
Strawberries: These are first-of-the-season strawberries! They were just picked on Tuesday and should be eaten within a day. Please return the baskets to your delivery site so they can be reused. Enjoy!
Mixed Mustard Greens: The beautiful ruffled leaves of the mustard plant have a spicy flavor and are highly nutritious. They can be added raw to salad or sautéed or braised to tame the bitterness. Store in crisper in fridge and wash before eating.
Mixed Lettuce: Enjoy these fresh greens for salads and sandwiches! It is a mix of tender curly, red leaf and Romaine lettuces. Store in plastic bag in fridge and wash well before consuming.
Sugar Snap Peas: A sure sign of spring, these protein-packed goodies are super tasty raw or cooked. You can eat the whole pod, but first remove the stem, then peel down the string. Try tossing them with olive oil, salt, and pepper and roasting them in the oven.Store in plastic bag in fridge. Eat soon for best flavor!
Italian Flat-Leaf Parsley: Its beautifully clean, crisp flavor adds depth to many a dish! Store in a plastic bag in the fridge and use rather quickly.
Eureka Lemons: These juicy treats are from our friend Bill Crepps at Everything Under the Sun in Winters, and are sustainably grown, but are not certified organic. Add a splash of lemon juice to cooked stir-fry mix, or use it to make a tasty salad dressing. To keep them fresh, store lemons in a sealed plastic bag in the fridge.
Fava Beans: They are wonderfully tasty, but do require a little work. Start by stringing and shucking the beans. Then, remove their waxy coating by blanching them in boiling water for 30 seconds. Plunge beans into an ice bath and pop them out. Store in fridge and wash before consuming.
Stir-fry Mix: Bright, beautiful and full of vitamins and minerals! This is a mix of kale, collards, chard, and arugula. Chop and sauté in olive oil or butter for a lovely side-dish. Store in plastic bag in fridge and wash well before using. If you find any unwanted visitors, try soaking in salted water and then rinse.
White Spring Onions: My how these onions have grown! We suggest adding them to omelets, soups, curries, and stir-fries for a milder onion flavor. You can tell them apart from the green garlic because they have hollow, round leaves. Be sure to use the green parts, too! Wash them well and remove bottom quarter-inch before consuming.
Green Garlic: This young garlic has a milder and less bitter bite than garlic cloves and sweetens when cooked. It can also be eaten raw! Green garlic has flat leaves with V-shaped cross sections, which are very tasty. Store in fridge and use within a week. Delicious!
Fennel: With a texture like celery and a delicate taste of anise, it can be eaten raw, sautéed, grilled, braised or roasted. Store in a plastic bag in the fridge.
Turnips: This ancient veggie is one of the earliest to be cultivated and was a staple before the potato. It is rich in fiber, calcium, and vitamins A and C. These beauties can be eaten raw or steamed and have a deliciously buttery crunch. Remove the greens and store in separate plastic bags in fridge. Be sure to wash them before eating.
May 2, 2012
Last Thursday the crew was very busy planting onions and tomatoes for the summer. Three or four onion seeds are sown into each cell of the seed tray. They grow in a cluster giving us large and small onions to harvest in August, which will be perfect timing for our tomato saucing parties. We have yellow onions, white onions, red onions and shallots planted.
This has turned into the “Year of the Onion” at Eatwell Farm. It seems we never have enough onions for your boxes, so we decided to do something about that. The reality is that now we have so many to plant, it is taking a a long time to get them all in the ground. In this photo, brothers Ramon and Jose are carrying trays of onions. The eggplants and peppers are also ready for planting, and sweet potatoes are arriving on Friday.
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