Life on the Farm (Week 36)

Well, putting it all up is in full swing. Soups to can, snacks to dehydrate, cukes to pickle, salsas to process. I have a 3 gallon bin of “Clausen knock-off” fermented dill pickles bubbling away in the pantry as we speak. My first trial with fermenting. If the recipe is true to form, and I get my “Clausen Dills”, I will be ecstatic! I love those crisp, salty, tangy deli dills. I’ll keep ya’ll posted. Maybe I’ll get the nerve to ferment some cabbage next week for sauerkraut; love it on Tofurky Beer Brats and fresh made buns.

I know I am always complaining about the deer…but, they are a lot to complain about. The latest is the eating of ripening watermelon. Yes, they bite right into the big melon.

How do their little mouths do it?

Thus far honeydew and cantaloupe have escaped, but I am sure that is not going to last. The trial of edemame is probably over (mowed down this week by the critters) and the fall peas…well probably history. 200 feet of both…sad to see. How much does that 10ft high fence cost again?

Safety in numbers?

The Market is now open for a wide selection of warm weather produce.

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

Coleslaw is easy to make even if you don’t follow the recipes to the letter. The creamy, sweet, tangy, crunch can be a traditional side-salad, a southern traditional hot sandwich topper or a quick lunch meal on the go.

Creamy Coleslaw

1 cup Veganaise or Nayonaise
2 Tbsp Dijon mustard
2 Tbsp apple cider vinegar
2 Tbsp maple syrup or sugar
1 Tbsp celery seed, grind a bit in a mortar and pestle to soften seeds
1 small onion or shallot, minced
1/2 tsp sea salt
1 # shredded cabbage
1 pepper, sweet (bell, banana, paprika), fine slice or chop
1 cup red cabbage (optional), shredded
1 carrot, grated (optional)

Whisk first 7 ingredients together. Fold into shredded veggies. Season with salt and pepper as needed.

This classic Hungarian stew makes its own liquid as it cooks. Be sure to use sweet Hungarian paprika for the best flavor and color. Serve over bite-sized pasta (bowties, or other similar) or mashed potatoes.

Paprikash

2 lb wheatmeat/seitan (Whitewave brand), ripped into bite-sized pieces
Salt and freshly ground pepper to taste
1 Tbsp vegetable oil
1 large onion, thinly sliced
1 red bell pepper, cored, seeded, and cut into thin strips
1 green bell pepper, cored, seeded, and cut into thin strips
4 Tbsp paprika (substitute: 3 fresh paprika pepper, minced)
1 Tbsp all-purpose flour
1/2 cup dry white wine or vegetable stock
1 lb paste tomatoes, diced
1/2 cup sour Supreme (Tofutti brand)
Chopped fresh parsley for garnish

Season the wheatmeat liberally with salt and pepper. Heat the oil in a large pot and, working in batches, lightly brown the wheatmeat on all sides. Remove to a plate and sauté the onions in the same pot until tender but not browned, about 5 minutes.

Add the peppers and sauté another 5 minutes.

Add the paprika and flour and stir until the paprika becomes fragrant, about 1 minute.

Add the wine and stir to scrape up the brown bits in the bottom of the pan.

Stir in the tomatoes and return the wheatmeat to the pan.

Simmer tightly covered over low heat or bake in a 300F (150C) oven until cooked through, about 20 minutes.

Place the SourSupreme in a small bowl and stir into it some of the liquid from the pot. Add the mixture back to the pot and stir to mix well. Serve garnished with chopped parsley.

Simple, beautiful, and fresh.

Tomatoes on Filo

1 packet filo pastry
4-6 tomatoes, sliced ¼"
1-2 green onion, sliced
Good olive oil
Salt and pepper
Fresh parsley and oregano, chopped

Coat an ovenproof dish with some olive oil.

Open the packet of filo pastry. Take out a layer at a time and wrinkle it loosely on the pan, as artistically as you like. Repeat with a sheet at a time until you cover up the dish. Lightly brush the top with olive oil.

Arrange the sliced tomatoes, overlapping on top of the pastry keeping the edges exposed.

Sprinkle the spring onions on top.

Sprinkle with chopped parsley and fresh oregano.

Sprinkle with salt and pepper.

Drizzle with olive oil.

Bake in a preheated oven 350F for 10 minutes or until the pastry turns golden. Watch it closely, as it burns easily.

Adapted from: http://goodfoodeveryday.wordpress.com/

If anyone has some good recipes for this week’s ingredients, pop on over to the website and enter them there for everyone’s benefit!.

Did You Know…

The Twin Cities Veg Fest is coming to town in September. I am going to enjoy the food, because I am going to enjoy the food! Come have some fun and eat some good, legal food with us.

Sunday, September 28, 2014 from 10 am to 4 pm
Coffman Memorial Union at the University of Minnesota, Twin Cities campus

Subscription Box Highlights

Anticipated this week for the CSA/Subscription Boxes:

Tomatoes
Summer squash
Zucchini
Cucumbers
Sweet peppers
Kale
Cabbage
Onions
Garlic chives
Basil

Start your meal planning now!

We hope to feed you soon!

Roger and Lara

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