Produce Subscription (Week 25)

Rain is the topic of the week. Two inches here, two inches there, a wee bit of wind to wash it all down!

Your boxes will be in their respective drop site locations by 9am Wednesday. (Dropsite Location Details) Find the box with your name and have at it!

If you have any questions, please call Roger on his delivery phone 626 488 5437 (if before 10a) and the farm phone 715 426 7582 (if after 10am).

Salads are on the menu in your boxes this week!

Leeks It’s so hot, how about leeks on the grill— low heat and slow cooked to caramelize and sweeten.

Broccoli Pair this with your leeks on the grill. Amazing!

Mesclun Quite a pile, but the heat will take it if we don’t. Pop a handful in a Tupperware w/ some chopped radish/turnips for a satisfying lunch.

Lettuce A triple bunch of different baby romaines— see which one you like best.

Boc choi, baby Well, actually probably could consider these teenagers, but still that lovely mild mustard flavor and crisp crunch.

Kale (Red Russian) Another teenager, but heartier for a nice lentil and kale stew or kale w/ sesame, ginger and garlic braising. Oooo, I am hungry again!

Potatoes, Purple majesty That’s it for the storage potatoes; “new” potatoes coming soon. Mmmmm, can’t wait.

Radish, red salad and Turnip, white salad Add the crunch to your salads and the greens to your smoothies or soups.

Chives A different, smaller variety with a more subtle flavor— a nice addition to a savory salad dressing.

(One of these days I will get these photos all the correct size!!! Webmaster I am NOT.)

Recipes for your consideration

Here’s a quick link to a food blog and some quick tips on making sandwich wraps. (A good general recipe blog too.)

---

A quick and satisfying presentation with tofu (gasp!).¬

Herb-crusted Tofu

1 (8 ounce) package extra firm tofu (Wildwood really is the best!)
2 tablespoons Spike brand herb seasoning mix (it’s a good one to have around)
1 (16 ounce) package Japanese panko breadcrumbs

Drain tofu well (if using a softer tofu, wrap in towel/papertowels and “press” with a heavy plate/cutting board/etc. to extract some liquid and firm up). Preheat oven to 400 degrees.

Cut tofu into 1/4 inch slices/slabs/triangles.

In mixing bowl, combine Spike seasoning with Panko crumbs.

Dredge each slice of tofu into Panko mixture , coating both sides.

Place tofu onto lightly oiled baking sheet and bake for 30 minutes at 400 degrees. Flipping over after cooking for 15 minute. (Alternatively, lightly oil pan with olive oil, heat to medium-high and pan-fry tofu slabs to golden brown and crispy.)

From: Food.com

---

Herb-crusted tofu with crispy baked leeks alongside mashed potatoes and kale sautéed with garlic. What a pairing!¬

Crispy Leeks

3-4 small leeks, white and light green parts only
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
2 tablespoons all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon freshly ground pepper

Preheat oven to 425°F.

Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry.

Toss in a medium bowl with 2 teaspoons oil. Sprinkle flour, paprika, garlic powder and salt over the leeks; toss well to combine. Spread in an even layer on a baking sheet.

Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes. Let stand on the baking sheet until serving.

Adapted from: EatingWell Magazine

Everyone feel free to add your favorite recipes to the website.

For Your Reading Pleasure

From back cover: “Author Barbara Kingsolver and her family abandoned the industrial-food pipeline to live a rural life—vowing that, for one year, they’d only buy food raised in their own neighborhood, grow it themselves, or learn to live without it. Part memoir, part journalistic investigation, Animal, Vegetable, Miracle is an enthralling narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat.”

I have mentioned this book before, each season, but must plug it once again. Ms. Kingsolver writes so very well, the topic is well viewed from many angles thru her prose (and that of her husband and daughter) and the issues are eye-opening for all. It changed how I view and approach my interaction with the land and my food— it helped shape my goals in this arena. Someday…

Farm News

Rog is back in slow-motion action. If you see him lift a box this week during delivery, give him a swift rap on the knuckles and tell him to put it down! No lifting for 6wks. But lift a hand in greeting to John Mayaya who is helping out on the farm this season and with deliveries these next few weeks.

My dad is visiting this week from sunny California (notice he chooses sunny summer Wisconsin to visit! He’s no dummy.) He received the royal farm tour, pictured here being wowed by the greenhouse melon transplants! (That’s a Norwegian “wow!” look.)

The beans are poking up thru the warm soil. The peas are officially all eaten by the deer. The spring greens have now all bolted or been harvested. And the melons are sitting on the edge of their seats waiting for the soil to dry out enough to get transplanted! More lettuce and broccoli are in the pipeline. Pumpkins and winter squash are starting out their lives in the basement. Little baby fennel root just poked its green fronds up out of the soil. The perpetual spring/summer/fall cycle is unfolding here at Farm Where Life is Good.

Please bring your boxes back this week. Reduce – Reuse – Recycle (thanks!)

Have a wonderful week, and enjoy the vegetables.

Roger and Lara