Farm News (08/05/14)

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Important Reminders

  • This week we are delivering vegetables and fruit.
  • Next week we will deliver vegetables, fruit, dairy & eggs.

This Week’s Vegetable Share

  • Golden Beets
  • Broccoli
  • Watermelon or Cantaloupe
  • Red Onions
  • Garlic Chives
  • Heirloom & Beefsteak Tomatoes
  • Garlic Bulbs
  • Eggplant or Peppers
  • Cucumbers
  • Zucchini (off-farm pickup sites only)

 This Week’s Fruit Share

  • 'Pristine' Apples
  • Blackberries
  • Peaches

Quick Tips for Storage

  • Store apples in the refrigerator. They will stay fresher and crisper than apples stored on the countertop.
  • Tomatoes, on the other hand, are best stored outside of the refrigerator since temperatures below 50 degrees will give them a mushy texture.

 

Soil Sisters Farm Tour Day
Sunday, August 10, 11am-4pm
The Soil Sisters Tour highlights a cross-section of women farmers in southern Wisconsin. Seven different farms will be on the tour this year, including Sandhill Family Farms in Brodhead! Farms will be open from 11 to 4 and farmers will be leading ongoing tours throughout the day. No advance registration is required. For more information visit the Soil Sisters website.

Recent Farm Photos


 The crew has good reason to smile this week. We've had over an inch of rain at both farms. Hooray! In this shot Alannah, Mike, Charlotte, Evan and Kate are packing CSA boxes for members who pick up on Tuesday.


The sight of all those beautiful CSA boxes rolling off the packing line is another reason we're smiling this morning!

 

In the Farm Kitchen: Tips for Making the Most of your Share

If you've never seen golden beets before, you are in for a real treat this week! They taste much like their red beet cousins, only they are slightly less "earthy". A bright yellow beet is not only beautiful, it's also easier to work with in the kitchen because it doesn't bleed into everything the way a red beet does. In addition to the beautiful roots, the greens on this particular planting of beets are pretty nice too! It would be a shame to waste greens this nice, especially at a time of year when greens can be in short supply. We recommend substituting them in your favorite spinach or Swiss chard recipe.



 

Garlic chives can be used like traditional chives. The main differences between the two are that the leaves of garlic chives are flatter and broader than traditional chives, while the flavor of garlic chives is--as you might have guessed--slightly garlicky.



This Week’s Featured Recipes

Warm Golden Beet Salad with Greens & Almonds
1 bunch golden beets, including the greens
Olive oil Salt and freshly ground black pepper
4 cloves garlic, minced
4 ounces goat cheese, crumbled
2/3 cup toasted almond slivers

Heat the oven to 425°F. Line a baking sheet with aluminum foil. Remove leaves from beet roots and set aside. Rinse beets, pat dry, and place them in the pan. Drizzle with olive oil, season with salt and pepper, and cover with foil. Cook beets for 1 hour or until they can be just pierced with a fork. Set aside to cool.

Meanwhile, rinse the beet greens and slice them into ribbons. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat.

When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite-sized pieces and toss with the cooked greens, goat cheese, and almonds. Season with salt and pepper to taste. Serve warm.

Golden Beet Soup
4 tablespoons butter
2 tablespoons olive oil
8 cups peeled and chopped golden beets
1 bunch beet greens
2 cups chopped onions
4 teaspoons minced peeled fresh ginger
1 tablespoon finely grated lemon peel
6 cups (or more) low-salt chicken or vegetable broth
2 to 3 tablespoons fresh lemon juice
1/4 cup chopped garlic chives for garnish

Heat butter and olive oil in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.

Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.

Chop enough beet greens to measure 1 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. Ladle soup into bowls. Drizzle some of greens puree over soup, garnish with a sprinkle of garlic chives and serve.

Beet Greens with Garlic & Fresh Tomatoes
1 large bunch beet greens, chopped
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
1 large tomato, cut into 1-inches cubes

Bring a medium pot of water to a boil. Add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Remove from the heat and stir in fresh tomatoes. Season with salt and pepper.

Lemony Braised Broccoli
1 tablespoon olive oil
1 medium red onion, cut into 1-inch wedges
2 cloves garlic, smashed and peeled
1 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1 large head broccoli, cut into florets, stalks peeled and thinly sliced
4 wide strips lemon zest, plus lemon wedges for serving
Salt and pepper

In a large skillet, heat oil over medium-high. Add onion and saute until golden, about 6 minutes. Add garlic, coriander, and red-pepper flakes and cook until fragrant, 30 seconds. Add broccoli, lemon zest, and 2 cups water. Bring to a boil, then reduce heat and cover. Cook until fork-tender, 8 minutes. Season with salt and pepper and serve with lemon wedges.

Next week’s harvest (our best guess)…tomatoes, lettuce, melons, nectarines, blueberries, carrots, kohlrabi, basil, broccoli, potatoes, zucchini, parsley, cucumbers and green onions.

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  • Margaret Sheaffer