Produce Subscription (Week 33)

We apparently stumped everyone with the Flower of the Week. No tomato prizes to distribute. It was the…drumroll… Fava Bean flower. It does have the characteristic legume-type flower, but black on white seems quite unique in the flower world. I can’t think of another example… Anyway, fava beans are trialing this year; we’ll see how they produce and what they taste like. I ate a young one and made a face only a mother could love. I’ll give them some time…

A couple of fava beans growing up and hanging out.

We’re getting short on boxes. Please bring all wayward boxes back this week. Reduce – Reuse – Recycle (thanks!)

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).

The color has officially arrived in your boxes this week.

Tomato, cherry and slicer sampler A small taste; they are coming right along. We have multiple varieties growing, so if you come upon a favorite, describe it for us, and we will try to honor the request each week.

Pepper, sweet Oh, how I’ve missed peppers! You too? Well, they are here for awhile. Early green bells and some purple Islanders; more varieties coming online next week I am sure.

Cabbage, green Really nice heads of the “Tendersweet” variety with a slightly flattened profile. Very nice for fresh salads. Keeps well in the fridge

Cabbage (Napa) Had to take these fellas early due to pest pressure; sorry for doubling up on cabbage varieties.

Carrot Here are some little fellas for snacking or cooking up after a brief scrub.

Beans, wax The beans continue to produce. I have 20 meals in the freezer, dreams about some dilly beans magically appearing in jars, and the folks in the old-folks-home in River Falls are enjoying some this week. They are good stuff, Maynard.

Squash, zephyr Many ways to eat ‘em. Don’t be like Roger as a little kid and chuck them at your neighbor’s roof…

Zucchini If you like olives, try a light sauté with a clove of garlic and a handful of chopped green olives. Amazingly good.

Zucchini, baby striped Halved, carved out a little and stuffed with something tasty then baked. Mmm, I think that might just be dinner.

Cucumber, slicers Two varieties from the hightunnel; they continue to be strong despite the arrival of the cucumber beetles and their wilting viruses.

Cucumber, lunchbox A handful for the lunchbox this week.

Cucumber, Little Potato, True Lemon, Crystal Apple and/or Mini-white

Broccoli More of it. You liking it?

Broccolini I’m craving the Garlic Sesame Aoili again. Have you tried it yet? Perfect little bunch for dipping after a light steaming.

Onions, white and Walla walla See what you think of the Walla walla; we haven’t tried them since we harvested. Onions are a fussy bunch, with flavor as much dependent upon the temperature, water, soil, etc. as the variety, so not sure if they will compare to the famous Washington sweet onion, but here’s the FarmWLIG attempt anyway.

Garlic, Keeper variety A Creole type hardneck garlic with plump cloves and long storage. Keeper is memorably spicy, with a pungent aroma and matching flavors. The pungency mellows with time and with cooking.

Dill Cucumber and dill pair nicely. How about some Falafel this week! I have to remember to get some pita bread; not in the mood to make THAT!

Basil How about a nice basil pesto over your broccoli this week? A few leaves of basil, a clove or two of garlic, a glug of olive oil, pinch of sea salt and a handful of walnuts in the blender should do the trick.

Recipes for your consideration

This cool dressing/sauce works nicely on a bowl of red beans and rice, poured over a cold couscous and veggie salad, or even served over some delicate ravioli.¬

Cucumber-Dill Dressing/Sauce

1 cup cucumber, peeled and rough chopped
½ cup tofu, silken
2 Tbsp olive oil
2 Tbsp fresh lemon juice or seasoned rice vinegar
2 Tbsp sweet white miso
1 scallion, sliced
1 Tbsp fresh dillweed, chopped
¼ tsp sea salt

Combine all in blender; process until smooth and creamy.

From: The Saucy Vegetarian by Joanne Stepaniak

Try this over a chilled salad of steamed beans, carrots with chopped cherry tomatoes and diced cucumbers. Many flavors to incite the palate.¬

Glorious Green Olive Dip & Dressing

¾ cup tofu, silken
¼ cup lightly packed basil leaves
3 pitted green olives
1 Tbsp fresh lemon juice or seasoned rice vinegar
2 tsp nutritional yeast
2 tsp Dijon mustard
1 clove crushed garlic
¼ tsp sea salt
1/8 tsp ground black pepper
2 Tbsp olive oil

Combine all except olive oil in a blender; process until smooth. With the blender running, drizzle the olive oil in slowly.

From: The Saucy Vegetarian by Joanne Stepaniak

Here’s a twist on rolled lasagna, Asian-style. A bit of fussing to set them up, but then into a pan and out of sight and mind while baking. Low fat, high flavor!¬

Asian Stuffed Cabbage Rolls

Here’s a twist on rolled lasagna, Asian-style. A bit of fussing to set them up, but then into a pan and out of sight and mind while baking. Low fat, high flavor!

1# marinated tofu
1 cup carrots, shredded
1 cup cooked brown rice
4-5 garlic cloves, finely minced
2 tablespoons ginger, finely minced or grated on a microplane zester
1 small onion, minced
3 tablespoons tamari (or soy sauce)
2 tablespoons toasted sesame oil
1 – 2 splashes rice vinegar
1 teaspoon chili sauce or pinch red pepper flakes, optional
salt and pepper, to taste
leaves from 1 head of Napa cabbage

For Ginger Garlic Tofu Marinade:
½ cup soy sauce
1 tablespoon ground ginger
2 tablespoons brown sugar or maple syrup
3 garlic cloves, minced
1# tofu, pressed/dried and diced ¼"

Mix all ingredients for marinade and add tofu cubes; refrigerate for 2hrs.

Preheat your oven to 400 degrees.

In a large mixing bowl, prepare your filling by combing your tofu, carrots, rice, garlic, ginger, onion, tamari, sesame oil, chili sauce or red pepper flakes (optional) and a pinch of salt and black pepper.

Take the leaves from your cabbage and roll with a rolling pin to make leaves more pliable.

Add filling to your leaves and tightly and carefully roll up and place side by side in a large baking dish.

Pour 1 cup of water over cabbage and cover with aluminum foil. Bake in your preheated oven for about 30-35 minutes or until completely cooked through. Serve with juices from baking dish and additional chili sauce.

Time saving tip: Prepare rolls ahead of time (without water) and refrigerate until ready for baking.

From: babble.com

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

Farm News

I was stung by a pesky wasp today while harvesting peppers in the hightunnel. They have set up shop in all of the holes and cracks. I felt a potent jab, swung around and saw him going “nah, nah, na, nah, nah” and sticking his tongue out at me while guarding his little hole. Creep. They hurt!

I like the gentle bumbles better.

The tomatoes are coming in. The cucumber continue to roll. Peppers are getting top-heavy. All good signs. Our trusty family volunteer has found many carrots amoungst the weeds, so there is hope for the orange. Main season potatoes are getting close; Rog isn’t looking forward to that back-breaking harvest! The deer continue to run roughshod over the farm. The boys just finished loading the boxes into the cooler for the night, so all is good. The sun still shines, and I have a chance at a proper farm dinner tonight! (Cue violins…)

Have a wonderful week, and enjoy the vegetables.

Roger and Lara