Life on the Farm (Week 40)

We had a little fun that got in the way of opening the market. Ugh, sorry (sheepish grin!) But, back at it.

These warm summer-(f)all days are testing our adaptability scores. We definitely know broccoli varieties chosen for cool fall weather do not like warm summer weather…and other than harvesting and putting in the cooler, we have little we can do about it! And it is quite clear that once a squash plant has experienced 29F temps, it will NOT re-emerge to enjoy 80F temps like us! Rog is also getting quite good at draining all water lines nightly (Agility for Farmers), just in case we are surprised by 60 degree temperature swings and it goes below freezing at night. But, warm sunny days demand water, water, water.

But boc choi and baby mesclun/salad mix are loving it all. So greens are baaaack. Stock up on chlorophyll before the snow flies!

Sneaking away to treat the Mutt to some water-based adventure for a few hours…shhhhh.

We are discovering thru the consumption of “farmer’s potatoes” (those cut by the potato harvester), that many of the Gold Rush baking potatoes have “hollow heart”. This is a developmental problem caused by potato stress (who know potatoes can be as stressed as humans?!) during tuber formation, and is not related to pests or disease. We are unable to screen for it, because externally, potatoes are unblemished. If you receive unacceptable potatoes, please let us know and we will replace them for you.

The Market is now open for a herbs, wheat berries, tomatoes and just a wee bit more.

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

Crunchy slaw with creamy dressing and tangy apple surprise in each bite. ’Tis the apple season.

Boc Choi Apple Slaw

1/3 cup Sour Supreme (Tofutti brand is best)
1/3 cup Veganaise or Nayonaise
2 TBSP white wine vinegar
2 tsp sugar or honey
1/2 tsp celery seed
1/2 tsp salt
6 cup very thinly sliced bok choi (1-pound head, trimmed)
1 tart apple, julienned or shredded
1 carrot, julienned or shredded
1/2 cup slivered scallions or red onion

Whisk first 6 ingredients together.
Toss with vegetables/fruit; let sit in refrigerator 2-3hrs prior to serving.

Adapted from— Cooking.com

And to say Ta Ta! to the summer season, celebrate (or cry) with a fresh bowl of cool and tangy vegetable soup.

Gazpacho

2 cloves garlic, minced
1 small red onion, diced
1 cucumber, diced
1 medium red bell pepper, roughly chopped
2 lbs tomatoes, diced (approx 8 tomatoes)
1 zucchini, diced
2 stalks celery, diced
1/4 cup extra virgin olive oil
1/8 cup red wine, balsamic or sherry vinegar
1 Tbsp sugar
½-1 fresh jalapen?o, seeded and finely chopped
? cup almonds
One ½-inch slice white bread, torn into 1-inch pieces
½ tsp sea salt, to taste
¼ tsp black pepper, to taste

In the bowl of a food processor or in a blender, combine one-half of all vegetables, all of the almonds, bread, olive oil, vinegar, sugar, salt and pepper. Puree until smooth.

Remove to large bowl.

Add the remaining vegetables to the food processor/blender, and pulse until all ingredients are minced but still recognizable.

Combine with puree. Test for salt and pepper.

Chill soup for at least a couple of hours; soup needs to be very cold!

Garnish with cilantro and fresh French bread drizzled with olive oil and grilled.

We eat a lot of gravy…it is a simple one-pan way to make up something flavorful and then just add a protein and top a starch or greens. This recipe is where we start, and modify the herbs as cravings direct.

Gravy Every Day

1 lb mushrooms (your choice), sliced or chopped
1 onion, diced
3 cloves garlic
1 Tbsp olive oil
1/4 cup dry white wine
1/4 cup fresh parsley, chopped (or 1 Tbsp dry)
5-10 leaves fresh sage, chopped (or 1 tsp dry)
Optional/substitutions: 1 tsp thyme (3-4 sprigs), 1 Tbsp chives or garlic chives, chopped
1/4-1/2 tsp fresh ground black pepper
4 cup vegetable broth/bouillon
1/4-1 tsp sea salt (if needed)
1/2 cup wheat flour or corn starch
1/4 cup nutritional yeast
1 cup cold water (1/2 cup margarine for high fat version)

Sauté mushrooms, onions, garlic in olive oil until onions clear and mushrooms tender. Add wine (if using); allow to evaporate a few minutes.

Add parsley, sage and black pepper.

Add vegetable broth, cover and bring to a light simmer for 10-15 minutes.

Add salt if desired.

Mix flour and nutritional yeast with cold water in a container with lid. Shake vigorously to create a thick,
pourable paste with no lumps. Add more water as needed.

Alternatively, for high fat version, melt margarine in pan, mix in flour and nutritional yeast. Add more melted margarine as needed to make a paste (roux). Stir over low heat for 2-3min.

Slowly pour paste into simmering broth while stirring constantly with whisk or slotted spoon. Note gravy consistency; stop adding or make up more paste as needed to achieve gravy consistency you prefer.

Warm, creamy, chewy, rich, satisfying. Perfect for pre-school/pre-work sustenance to get you thru until lunch (or snack time!)

Whole Grain Fruit and Nut Hot Breakfast Cereal

1 1/4 cups old-fashioned rolled oats
1/2 cup raisins or craisins or dried peaches/apricots
2 cups soymilk (or coconut or almond or hemp or ricemilk)
1/8 teaspoon salt
1 1/4 cups Cooked Wheat Berries, (recipe follows)
2 teaspoons brown sugar
1 teaspoon ground cinnamon
1/4 cup slivered almonds, toasted (see Tip)

Microwave: Place oats, raisins, soymilk and salt in a large, microwave-safe bowl. Stir to combine. Microwave on High, uncovered, for 3 minutes. Stir in cooked wheat berries and microwave again until hot, 1 to 2 minutes more. Let stand for 1 minute. Stir in brown sugar and cinnamon. Sprinkle with toasted almonds and serve.

OR

Stovetop: Bring soymilk to a boil in a medium saucepan over medium-high heat. Stir in oats, fruit and salt. Reduce heat to low, cover, and cook for 3 minutes. Stir in cooked wheat berries and cook until heated through, about 1 minute more. Remove from the heat. Stir in brown sugar and cinnamon; let stand for 1 minute. Sprinkle with toasted almonds and serve.

Tip: Toast slivered almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Cooked Wheat Berries

2 cup wheat berries (hard/high protein varieties work best)
7 cup water
1 tsp salt if desired

Rinse and pick thru to eliminated stones and debris. Add to pot of water (and salt).

Bring to a boil over high heat, reduce heat, cover, and simmer for 1 hour, stirring occasionally. Drain and rinse. Serve hot or cool for freezer storage.

If storing, cover and refrigerate for up to 2 days or freeze for up to several months.

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!.

Subscription Box Highlights

Anticipated this week for the CSA/Subscription Boxes:

Tomatoes
Cucumber
Sweet peppers
Potatoes
Spicy mesclun
Boc choi
Broccoli
Onions
Celery
Melon
Shallots
Garlic
Parsley
Thyme

Start your meal planning now!

We hope to feed you soon!

Roger and Lara

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