Brussels Sprout Colcannon

October 14th, 2014

Brussels Sprout Colcannon

This take on a typical Irish side dish hides Brussels sprouts in comforting mashed potatoes, a great way to convert suspicious nay-sayers. Picky kids will be far more likely to eat their greens if they get to choose creamy mash!

Cut 2 pounds of organic potatoes into chunks and place in a large pot. Cover with at least an inch of cold water. Bring to a boil over medium heat, and cook 20 minutes. Meanwhile, shred 1/2 pound Brussels sprouts with a mandoline, starting with the side furthest from the stem. When the potatoes have finished cooking and are fork tender, drain in a colander, and return the pot to the flame. Melt 5 Tbsp. butter in the pot and add the greens and 2 tsp. salt. Cook about 5 minutes, until tender and wilted. Remove the pot from the flame. Add the potatoes and mash with a fork. Add 1 cup organic whole milk yogurt. Serve immediately.

 

Quinoa, Black Bean & Butternut Squash Chili

October 14th, 2014

Quinoa, Black Bean & Butternut Squash Chili

makes 6 hearty bowls of chili

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste or fire roasted tomatoes
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 butternut squash,  peeled and cut into bite sized chunks
1 cup rinshed quinoa
salt and pepper to taste
avocado, cilantro for garnish  (optional)

 

 

 

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomatoes or paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and squash, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. We enjoyed this along with a pan of cornbread. Great for a cold evening. It was very filling, and there was enough leftover for lunch the next day!

 

Baked Rosemary Beet Chips

September 26th, 2014

Baked Rosemary Beet Chips

5-6 medium beets, rinsed and scrubbed

Olive or canola oil

Sea Salt and Black Pepper

2-3 springs rosemary, roughly chopped

Preheat oven to 375 degrees F and place oven rack in the center of the oven.

 

Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.

Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching.

Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly. Remove from oven, let cool. Serve with your favorite potato chip dip, guacamole or hummus.

**Cooks note– if your chips are of different sizes or thickness some may cook faster then others and need to be pulled out sooner. It’s worth watching them though– there so delicious and healthy you can eat all of them and not share if you want!!

 

Marinated Heirloom Tomatoes with Mustard and Herbs

September 26th, 2014

Marinated Heirloom Tomatoes  with Mustard  and Herbs

1 tablespoon chopped fresh herbs

2 tablespoons Dijon mustard

2 teaspoons  lemon zest

1 teaspoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 pounds large heirloom tomatoes, cut into wedges

Combine the first six ingredients together  in a large bowl.  Add tomato wedges and toss to coat, let sit for about ten minutes. Enjoy salad as is, with pasta or over fresh grilled chicken or fish.

 

Panzenella Salad ( Keewaydin Farms Style)

August 27th, 2014

Panzenella Salad ( Keewaydin Farms Style)

 

  • 1 small loaf of Sourdough or crusty Bread ( I stumbled upon the book “Artisan Bread in 5 minutes a Day “by Jeff Hertzberg and it was life changing. The Master Boule recipe. Trust me, try it, love it. Thank me later)
  • 1 pint of Cherry Tomatoes
  • 1 or 2 small Onions
  • 2 small Peppers*
  • 2 Garlic cloves
  • Fresh Mozzarella or Feta cheese
  • Balsamic Vinegar
  • Honey
  • Salt
  • Herbs of choice( I recommend Thyme and Oregano) and Fresh Basil to garnish
  • Fresh Ground Black Pepper
  • Extra Virgin Olive Oil
  • 1/2 stick of Butter

 

Heat oven to 400 degrees. While heating, slice onions, peppers, and place in a shallow baking dish or metal pan with tomatoes and herbs. Drizzle with Olive Oil, Balsamic vinegar, honey and a dash of salt and pepper.Place in oven. Slice bread into bite size chunks. Melt butter and grate garlic into it then toss over bread with addition herbs and salt and pepper to taste. Place in oven until golden brown and toasted. Check tomatoes and vegetables after about 20 minutes, you can tell they are ready when the tomatoes are bursting and the peppers and onions are softening up. Remove from the oven and set aside. When the bread is toasted and smelling great, toss with the warm vegetables and enjoy soon before the bread becomes completely soggy!  I always garnish with fresh Mozzarella and Basil before serving, and maybe an additional sprinkling of grated parmesan if you have it. OH! And don’t forget the Wine!

   *feel free to add additional veggies such as baby zucchini or spinach

 

Garlicky Sautéed Kale with Kohlrabi

July 10th, 2014

It’s amazing how a splash of citrus and a handful of nuts can transform a pair of humble brassicas—kale and kohlrabi both belong to that genus—into a bright, fresh, and lively dish. This salad is wonderful on its own or served right along with those hot dogs and hamburgers.

 

2 bulbs kohlrabi – peeled *Set your Kohlrabi greens aside and add to your chopped kale!

1/2 teaspoon grated lime zest

2 tablespoons fresh lime juice

1/4 cup extra-virgin olive oil, divided

1 bunch kale-  stems and center ribs discarded

1 bunch garlic Scapes-  finely chopped (or substitute 4-5 cloves of fresh garlic)

1/3 cup salted roasted pistachios, chopped ( or substitute for any other nut you like or sunflower seeds)

Very thinly slice kohlrabi with a slicer or sharp knife.

Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop kale and kohlrabi leafs. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic scapes, about 30 seconds. Add kale and kohlrabi greens by the handful, turning and stirring with tongs and adding more kale/greens as volume in skillet reduces. When all of the greens are  wilted, sauté with 1/2 teaspoon salt until just tender, about 2 minutes. Transfer to a bowl and cool to room temperature. Toss greens with kohlrabi and nuts.

 

Vegetable Availability

March 11th, 2011

This is a general guideline for the vegetables we grow the most of.  There may be other surprises in your box that are not listed!

Crops Early Midseason Late
Arugula
Asparagus
Beans, Green
Beets
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Cucumber
Edamame
Eggplant
Garlic
Herbs
Kale
Kohlrabi
Lettuce
Melons
Onions
Peas, Snap
Peas, Snow
Peppers
Potatoes
Radishes
Rhubarb
Salad Mix
Scallions
Spinach
Sweet Potatoes
Swiss Chard
Tomatoes
Turnips
Winter Squash
Zucchini
Herbs include basil, cilantro, dill, thyme and oregano.
zp8497586rq
zp8497586rq

Vegetable Storage

November 23rd, 2010

I could rewrite it all or just give you the link to Angelic Organics from the  online casino farm film The Real Dirt on Farmer John.  There is storage information for most vegetables grown in the midwest.

http://www.angelicorganics.com/Vegetables/vegetablescontent.php?contentfile=vegstorage

Quantity and Variety of your CSA Box.

June 23rd, 2010

The quantity and variety of your box will fluctuate from week to week.  Your box will be lighter in the Spring and heavier throughout the Summer and Fall as you eat with the seasons.  Some farms use a smaller box in the Spring so their members feel like their box is full.  We prefer to use the same size box all season long.

I”ve been asked before, “Why does the farmers market have vegetables that we haven”t seen in our box yet?”  The answer is that every farmer is working with something different.  A farm a few hours away from us can have a different micro climate.  Each farm has different soils, rainfall, and frost times.  This affects when you can get your equipment into the fields and seeds in the ground.  Plus every farmer has a different “Master Plan”.  There are only so many best online casino hours in the the day and everybody lines up their priorities differently.

From past surveys I have found that for every person who wants more variety and less quantity there is another who wants less variety and more quantity .  The only way to please everyone (is that possible?) is to do both. Sometimes more quantity and sometimes more variety.  My goal is to have (on average) between 6-10 items in each box in large enough amounts to add to a meal.  My motto is “When in doubt, Stir-fry it!

Pea Tendrils

May 25th, 2010

Pea Tendrils

Pea tendrils are the edible young leaves and shoots of a pea plant. They often contain curly vines and flowering buds. They have a distinctive and robust flavor that tastes like a cross between sweet peas and spinach.  Pea tendrils are delicious steamed or lightly sauteed with oil, garlic, and salt.

INGREDIENTS

  • 1/2 pound pea tendrils (about 8 cups chopped, loosely packed)
  • 1/2 cup fresh or frozen grated coconut
  • 2 green cayenne chilies, finely chopped
  • 1/3 to 1/2 cup scallions, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon tumeric
INSTRUCTIONS
  1. Wash the pea tendrils and drain. Gather them into a tight bundle and finely slice crosswise.
  2. Combine with all the other ingredients in a medium heavy pot and mix well.
  3. Place over high heat and cook, stirring frequently, for about 1 minute. Then cover tightly and cook for about 3 minutes, until the pea tendrils have wilted and the scallions are tender. Serve on a flat plate.  adapted from recipe at www.chow.com