Farm News 6/8/17

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Important Announcements & Reminders
  • Today, June 8th, is a pickup day for members who registered for weekly vegetables.
  • If you registered for every-other-week vegetables (a half share), your next pickup will be Thursday, June 15th.
  • June 15th is also the next pickup for egg shares.

This Week's Vegetable Share (weekly members only)
 
 
 Green Onions
 
Milder than bulb onions, they can be cooked or used raw.
 
 Mushrooms
 
From our friends at River Valley Ranch in Burlington, WI
 Spinach The spinach harvest will keep going strong for another week or two.
 
 Head Lettuce
 
Green and/or red
 White Salad Turnips  The mild white turnips are delicious eaten raw. They taste like very mild radishes. They can also be sliced and lightly sauteed in a little butter. Cook the greens like you would spinach.
 Kale Remember to remove the tough center rib before chopping.
 Radishes Like spinach, the radish harvest will continue for another week or two.
   


Next week's harvest (our best guess)...swiss chard, kohlrabi, broccoli, green onions, spinach, lettuce, napa cabbage and maybe strawberries.
 

Farm Event This Saturday!

All About Animals
Saturday, June 10, 2017
Noon to 4 pm


Bring the kids and enjoy some time with our animals. Feed the goats, pet the sheep, and collect eggs from the chickens. Say hello to Daisy the Donkey and get to know Valentine, our Jersey cow. Learn all about caring for baby chicks and see how we are using goats to clear invasive brush from our woods. There will be something for everyone during this fun afternoon on the farm! Bring a picnic lunch if you'd like. Afternoon refreshments will be provided. Please RSVP.
 

Baraboo is our new chicken guard dog. She has a dog house out in the pasture near the flock. Here's a good shot of Baraboo with some of her hens. She'll be around to greet visitors on Saturday.

 

Farm Photos


A nice stretch of dry weather has provided the opportunity to cultivate the broccoli, do some spot weeding in the onion field, and plant peppers, tomatoes, eggplant and melons. Here's a good shot of a mostly weed-free field of broccoli and cabbage.



The start of summer vacation means we now have extra helpers around the farm! Today Avery is helping to plant watermelons and neighbors, Olivia and Elli, are weeding onions. We'll need all hands on deck as we work to keep the weeds under control this month. Once we hit July, the weed pressure will start to ease and maybe we'll all take a day off to go swimming!

 
 

Recipes from the Farm Kitchen


Blanched Kale with Green Onions and Lemon-Tahini Sauce

Lemon-Tahini Sauce:
1 1/2 cloves garlic
1 lemon juiced
1/2 cup tahini
sea salt and pepper to taste
1/2 cup leftover blanching liquid water from kale and green onions (or more if the sauce is too thick)

Kale:
1 bunch kale, center ribs removed
5 green onions, sliced
1 avocado

Blend tahini sauce ingredients in a blender until smooth and creamy. Add salt to taste and more lemon if needed. You may need to add a little more blanching liquid if sauce is too thick.

Chop kale into 1 inch-pieces. Add to a medium-sized sauce pan with 1 inch rapidly boiling water. Simmer kale until it is tender and the color is bright green.

While kale is cooking, peel and cut avocado into chunks. When kale is done, remove from pan, reserving the blanching liquid. Drain well.

Place kale in a large bowl and toss with the lemon-tahini dressing while the kale is still warm. Gently mix in the cut-up avocado. Garnish with the sliced green onions. from www.liveearthfarm.net

Balsamic Kale and Mushroom Saute
2 tablespoons coconut oil
2 cloves garlic, minced
2 cups sliced mushrooms
1 bunch kale, stems removed and leaves chopped
2 tbsp. balsamic vinegar
3-4 tablespoons of feta or goat cheese
Salt and pepper to taste

Heat oil in large sauté pan on medium high heat. Add garlic and sauté for a 2-3 minute. Add mushrooms, and sauté for another 1-2 minutes. Add kale and reduce heat. Cover and let kale cook for 5-10 min. Once Kale is cooked drizzle with balsamic vinegar. Turn the heat back up to reduce balsamic vinegar. Once reduced top with cheese and enjoy!

Green Goddess Spinach Dip
1 cup non-fat plain yogurt
1/2 cup mayonnaise
1 cup packed spinach leaves
1/3 cup loosely packed flat leaf parsley
1/4 cup diced green onions
1 small garlic clove
1 teaspoon red wine vinegar
1 teaspoon dijon mustard
2 tablespoons olive oil
1 tablespoon fresh lemon juice plus 1 teaspoon lemon zest
salt and pepper to taste

Combine all ingredients in the bowl of a food processor fit with a blade attachment. Pulse all of the ingredients in the food processor until they begin to combine.  Pulse for 5 seconds at a time until all of the greens are minced and well incorporated into the dressing.  Taste.  Add salt and pepper as necessary. Serve with crunchy white turnips and radishes.


Glazed White Turnips
1 bunch white salad turnips, trimmed, greens reserved
2 tablespoons unsalted butter
1 tablespoon sugar
Kosher salt

Quarter turnips and place in a large skillet; add water to cover halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.

Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.

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  • Margaret Sheaffer