Archive for the ‘Weekly Newsletter’ Category
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December 6, 2013
The bugs in the cauliflower are a problem. We soak them in a water with some detergent, no perfume. I use Seventh Generation dishwasher powder, no chlorine, its the one I use to clean the eggs with. It takes about ten minutes but what happens is that the surface tension on the water is broken by the detergent. As the aphids breathe trough holes (spiracles) in their skin the water penetrates them and they drown or at least loose their grip on the produce. Using warm water helps.
Rinse with cold water several times to remove the detergent. In extreme cases you may have to repeat this.
December 5, 2013
Over the past twenty years I have seen us going from having hard time finding seed not covered with chemicals to now buying our organic seed almost exclusively and even cover crop seed is organic. It is great progress and really comes down to demand. You have bought enough organic produce, meat and dairy that we are in a position to demand organic seed for our crops. I say many times that the most powerful force you all have is the dollar in your pocket. It speaks louder than the ballot box, unfortunately. Please consider our products for your holiday gifts. Our lavender and salts make great hostess gifts and stocking stuffers. Cameron has put many of the items on our webstore on sale at 20% off. He will make sure they are delivered with your next box or ship them wherever you want at very reasonable rates.
You can contact him at firstname.lastname@example.org
December 4, 2013
Can there be too much fertility in the soil? Yes there can be too much nitrogen but that is only a problem if it is soluble and seeps into the ground water or runs off into drainage channels. Our soils are building organic matter and that is where the great fertility of the pasture and the chickens poop is stored. Our organic soil is like a sponge and ever since our first year on this farm in 1997 no water has left the farm, it was all absorbed by the soil.
Many critics of organic farming say we cannot grow the crops needed to feed the world. Well they need to see our fields, our problem now is that the cabbages, cauliflowers, broccoli heads and eggs are too large. Plant growth is dependent on sunlight, water and fertility easily available to the roots. We have all those in abundance so now we have to plant closer. This will make the plants compete more for the available nutrients, sunshine and water. It is a great problem to have as many organic farmers have to space out their plants so as to share the nutrients.
The large size of the eggs is due to the extra protein that the chickens are getting from the lush clover we have in the pastures this year. We have been able to promote this by keeping the pastures irrigated all through the summer.
December 4, 2013
Bon Appetit November 2012 Makes about 1 1/2 Cups
3/4 tsp Salt, divided, plus more
1 lb. Kale (the recipe calls for Tuscan Kale, but I have used the Red Russian)
Chop the stems finely
1/4 cup plus 2 TB Extra Virgin Olive Oil
1/2 sprig Rosemary
1 dried Chile de Arbol, broken into 4 pieces
1 cup sliced Yellow Onion
Freshly Ground Black Pepper
2 Garlic cloves, thinly sliced
Bring a large pot of heavily salted water to a rapid boil. Working in 2 batches blanch kale for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop; set aside. Heat large pot over medium heat for 2 minutes. Add 1/4 cup oil, rosemary sprig, and chile. Let sizzle, shaking pan often, for about 1 minute. Reduce heat to medium-low; add onion. Season with 1/2 tsp salt and a pinch of pepper. Cook for 2 minutes, stirring often; stir in garlic. Continue cooking until onion is soft and starting to brown, 5-7 minutes. Add remaining 2 TB oil and kale; stir to coat. Season with 1/4 tsp salt, reduce heat to medium-low and cook, stirring often, until kale turns almost black and is slightly crisp at edges, about 30 minutes. Let cool. Discard rosemary and chile.
December 4, 2013
Makes about 8 medium sized Latkes – Lorraine
1 lb. New Potatoes, washed really well then grated
2 Eatwell Farm Eggs, slightly beaten
2 TB Matzo Meal or Breadcrumbs
3/4 to 1 tsp Salt, depending on your salt preference
1/8 tsp fresh grated Nutmeg
1/2 cup Sautéed Leeks
1 TB Parsley, chopped
Zest from 1 Lemon
Oil for cooking
Put the grated potatoes into a kitchen towel and ring out as much moisture as possible. Add the potatoes and all the rest of the ingredients into a mixing bowl with the slightly beaten eggs. Mix well, easiest to use your hands. Let mixture sit at least 5 minutes giving the matzo meal or breadcrumbs time to absorb some of the liquid. Heat about 1/2” oil in a fry pan to medium high. The mixture should have enough texture to gently form a patty in your hand, gently ease into the hot oil, fry until golden, flip and fry until golden. Serve and enjoy immediately.
December 4, 2013
Have you tried our Pasture raised Chicken Broth?
Serves 8-10 Bon Appetit November 2012
2 lb. country Style White Bread, crusts removed, torn into 1 inch pieces
3/4 cup Extra Virgin Olive Oil
2 TB Fennel Seeds
1/4 cup (1/2 stick) Unsalted Butter
2 sprigs Rosemary
1 Dried Chile de Arbol, broken in half
1 1/2 cups minced Fennel
1 1/2 cups minced Onions
2 TB fresh Thyme leaves
3 Garlic Cloves, thinly sliced
Salt and Freshly Ground Black Pepper
Slow-Cooked Kale (recipe below)
1/2 cup Dry White Wine
3 1/2 cups Eatwell Farm Chicken Stock
2 large Eatwell Farm Eggs, beaten to blend
Preheat oven to 400F. Using your hands, toss bread in a large bowl while drizzling with 1/2 cup oil, squeezing bread to help it absorb oil. Divide equally between 2 rimmed baking sheets. Toast bread, stirring often and rotating baking sheets halfway through, until croutons are golden brown and crisp on the outside but still a little soft inside, about 20 minutes. Let cool; return to large bowl. Meanwhile, toast fennel seeds in a small skillet over medium heat, shaking pan often, until seeds are fragrant and light gold, 2-3 minutes. Let cool. Using a spice mill or a mortar and pestle, coarsely grind fennel seeds; set aside. Heat a large skillet over medium heat for 2 minutes. Add remaining 1/4 cup oil and butter. When butter is melted, add rosemary sprigs and chile; let sizzle in pan for 1 minute, then add crushed fennel seeds, fennel, onions, thyme, and garlic. Season with salt and pepper and sauté until vegetables are tender and lightly caramelized, 6-8 minutes. Discard rosemary sprigs and chile. Add vegetable mixture and Slow-Cooked Kale to croutons. If you are using sausage, cook to well and crumbly then add in to the rest of the ingredients. Boil wine in same skillet over medium-high heat until reduced by 3/4, 1-2 minutes. Add broth; bring to a boil. Add to crouton mixture; toss well. Season with salt and pepper. Add eggs; stir to distribute. Transfer to a 13x9x2 inch baking dish. Cover with foil. Bake dressing until heated through, about 30 minutes (a knife inserted into the center should be hot to the touch). Remove foil and bake until bread is golden and crisped on top, 25-30 minutes longer.
December 4, 2013
Servings depend on how much Salad you Eat! – Lorraine
1 bunch of Lettuce, washed well and chopped
1/4 Lb of Spinach, washed really well, bottoms trimmed OPTIONAL
2 Satsuma Mandarins, peeled, broken into separate wedges and cut in half
3 to 4 Radishes, washed, very thinly sliced
3 TB toasted Walnuts, coarsely chopped
2 – 3 Persimmons, if you have any left from a previous box, thinly sliced
Put the lettuce and spinach in a salad bowl and top with mandarins, radishes and walnuts.
1 TB Dark Miso
1 TB Honey
2 TB Hot Water
2 TB Apple Cider Vinegar
1/4 Olive Oil
2 TB Toasted Sesame Oil
Mix miso, honey and hot water, then add vinegar, stir. Slowly drizzly in olive oil, then sesame oil stirring constantly to emulsify. Drizzle Miso Dressing over the top of the salad. The flavor is quite strong so it won’t take much and doesn’t need any added salt.
December 4, 2013
(Listed from shortest shelf life to longest shelf life)
Spinach: We are famous for our dirty and very tasty spinach. We grow savoy varieties which have the best flavor but the wrinkly leaves are much harder to wash. I believe the effort is well worth it. A few years ago we grew flat leaf (easy to wash) and our regular savoy varieties and members resoundingly said keep growing the savoy spinach. Store in your crisper.
Romaine or Red Leaf Lettuce: I do plants some lettuce to grow to large heads in the fall and now we get to enjoy them. Store in the crisper in a plastic bag.
Red Russian Kale: Sweet and delicious is all I can say. I am very happy with the crop. There maybe a few white marks on the leaves more to the edges where there has been some rubbing of the leaves in windy weather.
Bok Choy: We have some larger heads of this delicious Asian vegetable. A staple of stir frying, goes great with eggs. Very easy and quick to cook. Store in the crisper.
Red Radish: Crisp red radish for salads or eating out of hand. Store in the crisper with the tops removed.
Florence Fennel: What a beautiful vegetable. We got to enjoy a fennel salad with orange, nuts, persimmons and a few other delicious things made by our Swiss visitors. Delicious.
Romanesco or Broccoli or Cauliflower: One of these will be in your box. We are working hard to make sure do not send you any aphids but as we do not spray that is difficult at times. Please wash the produce carefully and let us know if there are any problems. We always replace anything not up to snuff.
New Potatoes: We planted these at the end of August. The yield per plant is low but the flavor is great and you can see how fresh they as you can rub away the skin. Store in the crisper.
Red Cabbage: Nice hard and well formed heads these are great for salads. Cut off what you need then wrap them up and put back in the crisper. They will keep for several weeks. For those of you into sauerkraut, and every one should be, we have 20lb boxes of hard green cabbage on sale in the webstore for $19. It will be delivered with your next box once you order it. Please remember to order before Sunday at 4pm to make sure it comes with your box that week.
Leeks: We grow a European variety called Tadorna which has a long white shank. There is a very special planting machine that dibs a deep hole to plant the leeks to get a maximum white shank. Unfortunately we do not have the $25,000 for one of those. Even so they are pretty amazing. Store in the crisper.
Satsuma Mandarins: From our own Citrus grove and from Bill Crepps in Winters. The paperwork of organic farming drives Bill crazy so he is not certified. That does not change how he farms. The taste tell us he is organic and I have known Bill for many years.
Navel Oranges: From Nacho at Twin Girls Farm, certified organic. They are certified organic and pack for a wholesaler called purity so that is why you may sometimes find these labels on fruit from them. I asked for small fruit responding to members with small children who sometimes cannot eat a whole orange.
Enjoy the great bounty and vitality of the food from your farm.
Many Thanks, Lorraine and Nigel.
November 29, 2013
Broccoli, cauliflower or romanesco
Wonderful full head of romaine or red lettuce
Russian Red Kale
Early Washington Navels
November 18, 2013
Baby Bok choy