How about that Saturday, huh! We were tanning in the high tunnel workin’ the spinach in 70+deg temps. Quite nice to shed the coat and work in shirt-sleeves while tidying and harvesting…and tanning!
The Persephone Period has past, and the spinach sure knows it! The little fellers are perked up and reaching for the sky. Here’s to hoping those fridgid nights are past and spinach distribution can resume…we will be setting up the mini-farmer’s market in front of the Inver Grove Heights Animal Hospital each day. We are offering bagged (sweet, sweet) spinach and a small variety of other things for sale (cash only, self-serve.) Check in at the farm phone (715 426-7582) if you want to confirm the table is out, but usually open by 9am and closed by 5pm, Mon—Wed—Fri. (It varies a bit with Razz’ traveling schedule.)
So, get your spinach fix and check out these carrots! We have some fabulous garlic heads too; everyone needs some “kapow” in their diet this time of year. And honey, honey, honey.
7131 Cahill Ave
Inver Grove Heights, MN 55076
Table to the left of the front door
For the really local folks, we welcome on-farm sales with a “heads-up” call too, so let us know. 715 426 7582
You won’t believe it, but this is delightful— piping hot poured over a huge pile of lightly steamed spinach. Whew, gotta have it!
Ultimate Cheeze Sauce
3 medium red potatoes (about 4×3in)
? of a medium red pepper (about 4×3in)
2 orange carrots (about 5×1in size)
½ small sweet mild onion (about 3in diam.)
4 medium garlic cloves, roasted
½ cup raw cashews
1 teaspoon fresh lemon juice or seasoned rice vinegar
¾ teaspoon chickpea miso
½ teaspoon mustard seed powder
½ teaspoon paprika
1 ½ teaspoons Himalayan pink salt or sea salt
If you haven’t roasted the garlic, peel and mix with a splash of veggie broth. Wrap in tin foil, and/or parchment and roast at 400 degrees in a regular or toaster oven, about 20-25 minutes, until garlic just starts browning.
Bring a pot of water to a boil and cook potatoes (skins on), red pepper, carrots and onion until potatoes are soft enough to pierce with a fork, about 25 minutes. Drain veggies and place on plate to cool slightly. You can reserve some of the cooking water to thin out sauce if needed, depending on what you are using it for.
Place potatoes only into a high speed blender (if you don’t have a high speed blender use a regular one, but consistency may not be as creamy, smooth or gooey). Blend on high until you get a gooey sticky consistency. If you have a Vitamix, use the tamper tool to push down the potatoes. If you don’t have one, then you will need to stop and push down the potatoes every once in a while.
Once potatoes are blended and gooey, add pepper, carrots, onion and garlic to the blender and blend again until smooth.
Add in the rest of the ingredients and blend. If you want to thin it out, add some of the reserved cooking water, 1 tablespoon at a time until you get the desired consistency.
Keep this cheeze sauce in the fridge. It will thicken as it cools so when you take it out, heat it slowly and mix well to get the smoothness back. Add water if you need to thin it out. You can also freeze leftovers in a freezer safe container as it freezes great. Defrost slowly when ready to eat. You may think it didn’t freeze well, but as you heat it up the consistency comes back with a bit of mixing!
To make the ultimate Mac n Cheeze:
Cook your pasta according to package directions.
Drain pasta reserving about 1 cup pasta water.
Add the pasta back into the pot and add desired amount of cheese sauce.
Then add pasta water 1 tablespoon at a time, mixing well in between additions, until you get the desired consistency of your Mac n Cheese. If your pasta is too starchy (as some gluten free pastas are) you can also use regular water to do this. Add salt if needed, it most likely will since the sauce is no longer as concentrated. Devour!
Adapted from— http://www.veggiesdontbite.com/2015/07/08/ultimate-cheese-sauce/
Spring is coming, stay sane and eat well!
Roger and Lara
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