The Weblog
…from Farm Where Life is Good
We’ll give you an insider’s view of life and growing on the farm. Share the excitement of a great harvest and experience the disappointment of a crop failure.
We have it all!
Online Market is OPEN for Business (Week 27)
They are breeding like rabbits out here!
Life on the Farm (Week 27)
Somehow these wee beasties know deep down that we are softies. But on the surface, during the growing season, we do not look on them with smiles. (The youngsters are cute tho, aren’t they?) The bean seedlings are holding their own against them, although we just weeded them so they are much easier to find. The rows of lettuce heads are holding their own too, but they have gone undercover and might cook in this hot-humid weather. The peas, well, the peas are a foregone conclusion.
Fava bean sprout…any Silence of the Lambs fans?
Fava beans are a trial this year; we’ll see what ya’ll think. Edamame will hopefully make its debut too. Both will require some extra cooking/eating time, but might just be worth it. Need to stay culinarily creative here in the Great White North if we are all going to eat local. California it ain’t!
Lettuce incognito…shhhhh.
More field flooding last night. Approx 1.7 inches in about an hour. We just happen to be on the ATV with the mutt doing a field reconnaissance, heard the thunder and promptly got drenched. HUGE raindrops. Wow! Well, no need to water this week…again!
The Market is now open for some herbs and brassicas.
Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.
Deliveries will be made Wednesday per usual to your chosen Dropsite Location .
Recipes for your consideration
One pan, lots of flavor, huge nutrition.
2 tsp extra-virgin olive oil
1 pkg Kielbasa Tofurky sausages
1 onion, thinly sliced (alternates: chives, garlic chives, leeks)
2 Tbsp chopped garlic
pinch crushed red pepper
2 1/2 cup water
1 1/2 cup red wine
1 1/2 cup lentils, preferably French green
8-12 cup kale, chopped
1-2 tsp sage, fresh, chopped
1/4 tsp sea salt
ground black pepper, to taste
Add oil and onion to large skillet pan and cook until browned, 4 to 5 minutes. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, for 40 minutes.
Add kale, sage, sausage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Add black pepper to taste.
_ Adapted from EatingWell Magazine_
Light and flavorful, packed with good stuff. Kids might find the creative noodle type either fascinating and fun or ew! and gross!
Asian noodles with Napa cabbage
Asian noodles with Napa cabbage
4 oz thin rice noodles or bean-thread/cellophane noodles
3 Tbsp toasted sesame oil, divided
1 onion, quartered and thinly sliced (alternate: chives, garlic chives)
2 cloves garlic, crushed/minced
4 heaping cups napa cabbage, thinly sliced/shredded
1 cup fresh mung bean sprouts (alternate: broccoli)
8 oz spinach leaves (alternate: kale)
12-16 oz firm tofu, diced (Wildwood brand is best!)
3 Tbsp season rice vinegar
1/8 cup tamari/soy sauce
large handful fresh herbs (basil, mint, parsley, or cilantro) coarsely chopped
1 small hot pepper, deseeded and finely chopped (or 1 Tbsp sriracha)
1/4-1/2 cup chopped peanuts
Prepare noodles according to package directions (they aren’t cooked like regular pasta noodles, beware.) Set aside.
Fry tofu in 2 Tbsp sesame oil until just turning brown; use spatula to turn frequently.
Add onion and stir-fry until translucent; add cabbage and stir-fry until cabbage is tender-crisp and lightly browned.
Add sprouts and peppers; continue stir-fry until sprouts are tender-crisp.
Add spinach and herbs and cook until just wilts.
Whisk together vinegar, soy sauce, 1 Tbsp sesame oil and pour over vegetables; heating thru.
Toss with noodles and chopped peanuts. Serve hot.
Adapted from: Wild About Greens by Nava Atlas
An odd one, the kohlrabi veggie, but pretty darn good! Milder than broccoli and much more versatile!
2-3 kohlrabi, stems and leaves removed
2 Tbsp melted coconut oil or olive oil
salt
chili powder and ground cumin
Preheat your oven to 425F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them. Cut them into matchsticks.
On a large rimmed baking sheet, toss the kohlrabi sticks with the oil and sprinkle very generously with salt and chili powder, and sprinkle on a smaller amount of cumin. Spread the kohlrabi in a single layer.
Bake in the oven, flipping once, until they are soft and getting blistered and dark on the outside, about 30 minutes.
Remove and eat warm with ketchup, creamy horseradish-dill dip, hummus, etc.
_ Source: fiveandspice.com¬_
Did You Know…
Eating fruits and vegetables will allow you to live longer. Have a look at the data…
Subscription Box Highlights
Anticipated this week for the CSA/Subscription Boxes:
Broccoli
Kale
Kohlrabi
Napa cabbage
Head lettuce
Salad turnips
Salad mix
Baby leeks
Cilantro
Sage
Garlic Chives
Maybe a handful of garlic scapes…
Start your meal planning now!
We hope to feed you soon!
Roger and Lara
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