Was Oakland rapper Too $hort referring to farm life and the wild world of plants when he titled his 1993 platinum selling album: Get In Where You Fit In ? Perhaps. Or does the mind of a young farmer, influenced by 80's and 90's Hip Hop, find delight in the hustle and cooperation of the natural world? More Likely.
Its true. I am enamored with it all, and often refer to music lyrics like poetry to describe the current processes and magic I witness and participate in. Lately I have "weeds" on the mind. Weeds are plants too, and deserve a better rap. Some are more or less desirable than others, all with a purpose. Mainly grow to fruition, make seed and continue the species. But there is more going on, or so I see. Bind Weed one of my favorite "frenemies" has driven me crazy and then taught me a lesson or few. One being: cover the earth either with plants or mulch, bare soil is less desirable and may be harmful. It also demonstrates a clever trick of wrapping itself up the stems and stalks of other plants and placing itself in a very advantageous position. There it is able to access light sometimes to the point of smothering its support plant(s). Or placing its own seed heads around the heads of grain. Then in the spring there is a good chance the bind weed will have a seed sprouting next to that same grain. Impressive. and I didnt mention yet that it also spreads underground by rhizome so pulling the plant out may reveal it is only the arm of a much larger system. "I got five on it" always comes to mind as I am on hands and knees, grabbing and pulling this one with all five fingers out of the ground.
More desirable and edible weeds that we have here include purslane, lamb's quarters, amaranth, and mallow. I promised you all I would harvest the most vibrant and abundant food from the farm, and during this period the wild plants are really working overtime. This is a challenging period as the cooler spring season crops suffer from the heat and begin to bolt and the summer heat loving crops have not had enough heat or time to develop.
I am grateful to the other farmers who have supplemented our box with goodies from their farms and will while our summer crops here come to maturity. An opportunity for us all to work cooperatively and support eachother as growers. Once our summer produce starts kicking in, the volume and variety will pick up, but next week please expect a lighter box.
Here it is...
Box #4 June 26, 2012.
Lettuce :
Jericho romaine and Mikola Red Butter.
Cabbage Leaf :
Looks like Collard leaf but these are the outer leaves of young cabbage heads to be, or not to be. Some of the cabbage plants will not be heading up due to heat and being planted later than desirable. Delicious steamed or sauted like collards or kale, but with a uniquely cabbage flavor. While harvesting I was reminded of a funny cabbage trick. For headaches place a large cool cabbage leaf on the head like a hat. the leaf should draw heat up and help alleviate your head discomfort. Plus you may make some new friends if you go out in public like that.
Corn Flour:
Git out yer skillet! This is home milled corn flour. from Painted Mountain Corn. grown here at Full Moon Farm. Some of our CSA members even helped to plant it last year. I swear you can taste the community support! If not used within a week, please store in glass jar, refrigerated to preserve freshness.
Makes a great corn cake or corn pone!
Chives :
Extra Fine Chives from BioFarm. This is one of Judith's specialties. try them on your corn cakes. If not used immediately, Judith recomends cutting the chives into small pieces and storing in a plastic/glass tub in the freezer, pull it out and dole out some chive pieces on your dishes at your convienence.
Cilantro :
With a side of fresh Coriander seed. A young woman once told me that cilantro is "the essence of fresh."
I tend to agree with that. The seed of cilantro is called coriander, maybe you already know this. Two delicious and different tasting parts of the same plant. The seeds are from overwintered plants and the leaves are from spring planted plants.The leaves are great on almost anything -chop finely add to salad, salsas or as side. the seeds are great soaked in a vinegar or pickling brine, added to mexican or indian meals. have fun with this one.
Purslane:
After last weeks mini intoduction to purslane i hope you are ready for more. After a weeks growth, notice a change in flavor, a little more sour and more of a buttery oilyness to it. Im telling you, this plant will help us thru global warming. Here is the picture I get: able to adapt to extreme weather, finds opportunities to thrive and with vigor-goes for it, quickly taking advantage of available resources (water, soil nurtrients, sunlight) Very adaptable to moisture and drought conditions. Succulent and dense. Providing the essential buiilding blocks for humans to adapt and thrive among extreme weather, repair cells and maintain healthy fluid levels. The theme of this weeks box is Get in where you fit in. Partially inspired by the wild edibles in our veggie field.
Oranges :
These oranges come to us from Gail Dyne at Buckingham fruit and nut farm on the Buckingham peninsula of Clearlake.
A special treat from a very special microclimate in Lake County. oranges are frost sensitive and would never survive in the valley here, but surrounded by the lake and on a semi steep hillside, these nearly 60 year old trees have lived a good productive life.Citrus has become like a rare tropical fruit to me since living here. Hope you enjoy them too.
Beets/ Carrots :
these items come to us from Teale Love, Another very special treat coming to us from the hillsides of Lake County. I'll give you more info when I update this tonight. -Grown in Teales hoophouse, protected from weather extremes, bugs and wind. Teale is very excited about these carrots,and I am too. Carrots can be a challenge, especially in heavy clay or rocky soil, which we have in lake county
Beautiful carrots and beets. Thanks Teale.
Sunflower:
An early volunteer this year. some multi headed, some single headed. Sentinel in the garden. Habitat for pests and beneficials alike. bringer of so much summer joy!
Tuesday, June 26, 2012
Tuesday, June 19, 2012
June 19, 2012
Howdy folks,
"96 degrees in the shade. Real hot! in the shay-e-ade ."
This was the non stop soundtrack over the weekend. It sounds much like the alarm I set on my cell phone to remind me when to turn irrigation water on and off. A cheezy 70's reggae melody complete with "wah wah" keeps me in time check mode most mornings. The baby chicks are beginning to recognize the sound as it rings every 30 minutes or so and I happen to be around them every hour or two. The chicks have already doubled and tripled in size. Their wing and tail feathers are coming in nicely, and they are beginning to test them out with short spastic leaps
The warm weather has meant less heat lamp and more open doors on their mobile home. They are practicing perching as well, interested in higher heights. A few of them have become fast friends with me, er, at least they dont scamper away when I say hi and refill their feed and water.
Here are a few other animal/insect highlights of the week:
Barn owl- silent silhouette flying over adobe creek and returning to its home among the walnut trees while I walk to the barn for nighttime CSA box packing. Not so silent screeches, as it flys over trying to scare up some dinner in the dark night.
Bees- constant buzzing on the nearby vetch,mustard,radish and pea flowers while I harvest lettuce.
Toad- while weeding the lettuce I pressed on some dry soil to test for moisture underneath but turns out it was the back of a toad. oops sorry. it just stayed there in its little dugout keeping cool and silent during the heat of the day.
baby birds- chirping for their mothers return. Sometimes I think it is my little chickies, but found a nest among a wood pile of four open mouthed babes in a straw and stick nest.
Ok, in this weeks box:
Calypso/Yin Yang Bean: comes to us from Judith and Leonard Diggs at BioFarm. Harvested and dried late last summer. shelled and "spiral cleaned" this spring. A beautiful bean nicknamed "yin yang bean" or "orca bean" for its unique color pattern. some say it has a potato-y flavor. For a striking presentation, Judith recommends to cook the beans in water alone and add it to a flavorful broth saute with greens after. When cooked with other vegetables or darker broth it will take on darker colors and have a "dirty look". I found a few recipes that looked good on the internet. Here they are :
chocolate calypso bean recipe.
another recipe from 101 cookbooks
Leeks: another item from BioFarm. A delicious and mild member of the allium family. Whole plant is edible.The green tops will have a stronger flavor while the white bottom is mildly pungent and sweet. Excellent sliced thin in a salad or slowly sweat for the base of soup stock.Many uses very versatile.
Another farmer in town uses the phrase "lovers of leeks are lovers of life" to garner attention for this often overlooked and under appreciated vegetable.
Onion: Stuttgarter is the name. An immature yellow storage onion. more mild flavor. The rest will be harvested and dried in late summer, but I see the gophers beginning to suck them down, and I want you to taste them too. Gophers are the reason we have not attempted to grow garlic this year, two years ago I watched them get sucked down one by one while I tried in vain to catch the underground thief. Whole plant edible. but outer skin and neck may be dryer and unpalatable material. green tops are strong flavored and great used as a garnish or addition to soup, salad, eggs, sandwich, you name it!
Included with the onion bunch-
Micro Bouquet of Yarrow flower (don't use if preggers), Sage leaves and FeverFew flower.
Purslane: Another overlooked superstar in the garden, often refered to as a "weed". This little guy is the highest vegetable source of Omega 3 fatty acids and high in vitamin C as well as other vitamins and minerals.
This is very young purslane, most tender and vibrant.
Check out this link for more info and a plethora of purslane recipes.
Walnut : A hefty cup of hand cracked walnuts from our farm. I know of two different varieties grown here- Hartley and (a Lake County Exclusive) Poe. Both have great flavor, but the Poe is renowned for its excellent flavor - though fell out of production due to its smaller yeilds and harder shell.Glad we have some here. Keep the good times rolling and join us in October when we harvest walnuts.
Red Russian/ Rainbow Kale Mix : this may be the last harvest from these two. The hot days have put some stress on them and the flea beetles responded with munching mouth parts, hence some damage. still a yummy flavor, I was taste testing before harvest to make sure they fine after the triple digit temps. A little more fibrous so they will benefit from a longer cook time. perhaps in a stew or bean dish. wink wink.
Lettuce :
Jericho romaine : Bred and developed in Isreal to withstand hot climates and still taste good, this lettuce is a crunchy salad treat. suffering a bit of tip burn, you may notice brown edges on some of the leaves. this is due to dew or excess moisture sitting on the leave and heating up during the day. please excuse the appearance and damage.
New Red Fire : a gorgeous ruffled red leaf lettuce. Also bred to withstand hot and cold temperature.
Incredible color and pigment. My last visit to the optometrist warrented a compliment on my colorful iris'.
The doctor and I attributed it to a diet rich in leafy greens and colorful foods full of life. Thanks full moon farm health assurance.
Little Gem : This little guy changed my life. We were introduced some 8 years ago while I worked for Blue Heron Farm at the Berkeley farmers market. The perfect lettuce. crisp and tender texture,small but mature stature and delightful on the tastebuds. Perfect size to drizzle dressing over the top and eat out of hand like an ice cream cone, or simply slice in half lengthwise and serve on a plate. Also this leaf is a great size to carry saucy covered grains or meats. try this thai lettuce cups recipe if you dare.
"96 degrees in the shade. Real hot! in the shay-e-ade ."
This was the non stop soundtrack over the weekend. It sounds much like the alarm I set on my cell phone to remind me when to turn irrigation water on and off. A cheezy 70's reggae melody complete with "wah wah" keeps me in time check mode most mornings. The baby chicks are beginning to recognize the sound as it rings every 30 minutes or so and I happen to be around them every hour or two. The chicks have already doubled and tripled in size. Their wing and tail feathers are coming in nicely, and they are beginning to test them out with short spastic leaps
The warm weather has meant less heat lamp and more open doors on their mobile home. They are practicing perching as well, interested in higher heights. A few of them have become fast friends with me, er, at least they dont scamper away when I say hi and refill their feed and water.
Here are a few other animal/insect highlights of the week:
Barn owl- silent silhouette flying over adobe creek and returning to its home among the walnut trees while I walk to the barn for nighttime CSA box packing. Not so silent screeches, as it flys over trying to scare up some dinner in the dark night.
Bees- constant buzzing on the nearby vetch,mustard,radish and pea flowers while I harvest lettuce.
Toad- while weeding the lettuce I pressed on some dry soil to test for moisture underneath but turns out it was the back of a toad. oops sorry. it just stayed there in its little dugout keeping cool and silent during the heat of the day.
baby birds- chirping for their mothers return. Sometimes I think it is my little chickies, but found a nest among a wood pile of four open mouthed babes in a straw and stick nest.
Ok, in this weeks box:
Calypso/Yin Yang Bean: comes to us from Judith and Leonard Diggs at BioFarm. Harvested and dried late last summer. shelled and "spiral cleaned" this spring. A beautiful bean nicknamed "yin yang bean" or "orca bean" for its unique color pattern. some say it has a potato-y flavor. For a striking presentation, Judith recommends to cook the beans in water alone and add it to a flavorful broth saute with greens after. When cooked with other vegetables or darker broth it will take on darker colors and have a "dirty look". I found a few recipes that looked good on the internet. Here they are :
chocolate calypso bean recipe.
another recipe from 101 cookbooks
Leeks: another item from BioFarm. A delicious and mild member of the allium family. Whole plant is edible.The green tops will have a stronger flavor while the white bottom is mildly pungent and sweet. Excellent sliced thin in a salad or slowly sweat for the base of soup stock.Many uses very versatile.
Another farmer in town uses the phrase "lovers of leeks are lovers of life" to garner attention for this often overlooked and under appreciated vegetable.
Onion: Stuttgarter is the name. An immature yellow storage onion. more mild flavor. The rest will be harvested and dried in late summer, but I see the gophers beginning to suck them down, and I want you to taste them too. Gophers are the reason we have not attempted to grow garlic this year, two years ago I watched them get sucked down one by one while I tried in vain to catch the underground thief. Whole plant edible. but outer skin and neck may be dryer and unpalatable material. green tops are strong flavored and great used as a garnish or addition to soup, salad, eggs, sandwich, you name it!
Included with the onion bunch-
Micro Bouquet of Yarrow flower (don't use if preggers), Sage leaves and FeverFew flower.
Purslane: Another overlooked superstar in the garden, often refered to as a "weed". This little guy is the highest vegetable source of Omega 3 fatty acids and high in vitamin C as well as other vitamins and minerals.
This is very young purslane, most tender and vibrant.
Check out this link for more info and a plethora of purslane recipes.
Walnut : A hefty cup of hand cracked walnuts from our farm. I know of two different varieties grown here- Hartley and (a Lake County Exclusive) Poe. Both have great flavor, but the Poe is renowned for its excellent flavor - though fell out of production due to its smaller yeilds and harder shell.Glad we have some here. Keep the good times rolling and join us in October when we harvest walnuts.
Red Russian/ Rainbow Kale Mix : this may be the last harvest from these two. The hot days have put some stress on them and the flea beetles responded with munching mouth parts, hence some damage. still a yummy flavor, I was taste testing before harvest to make sure they fine after the triple digit temps. A little more fibrous so they will benefit from a longer cook time. perhaps in a stew or bean dish. wink wink.
Lettuce :
Jericho romaine : Bred and developed in Isreal to withstand hot climates and still taste good, this lettuce is a crunchy salad treat. suffering a bit of tip burn, you may notice brown edges on some of the leaves. this is due to dew or excess moisture sitting on the leave and heating up during the day. please excuse the appearance and damage.
New Red Fire : a gorgeous ruffled red leaf lettuce. Also bred to withstand hot and cold temperature.
Incredible color and pigment. My last visit to the optometrist warrented a compliment on my colorful iris'.
The doctor and I attributed it to a diet rich in leafy greens and colorful foods full of life. Thanks full moon farm health assurance.
Little Gem : This little guy changed my life. We were introduced some 8 years ago while I worked for Blue Heron Farm at the Berkeley farmers market. The perfect lettuce. crisp and tender texture,small but mature stature and delightful on the tastebuds. Perfect size to drizzle dressing over the top and eat out of hand like an ice cream cone, or simply slice in half lengthwise and serve on a plate. Also this leaf is a great size to carry saucy covered grains or meats. try this thai lettuce cups recipe if you dare.
Tuesday, June 12, 2012
June 12, 2012
Cheep! Chirp! Cheep Cheep!
Last Friday morning 50 baby chicks arrived at the Kelseyville post office.
These cute little buggers are a mix of ameracauna, silver laced wyandotte, dominique, and black australorp. plus our cute little digital thermometer makes a cameo in the photo. As if I didnt have enough to take care of already, snicker snicker, now I am wiping and blow drying chicken vents. aww cute. yes it is.
Exhausted from a long weekend of planting, and tending to the newest recruits on the farm- this weeks contents and notes will be a little short. but there are some photos this time.
Baa baa Box # 2
More Beets. this time Red Ace. Our red Beet of choice (until Robuschka came along). Receiving regular irrigation, and planted in a different field, tell me if you notice a difference in texture or flavor. If you still dont know what to do with last weeks beets, put these together and make a faux tomato sauce. really!
Check out this recipe, for an idea and embellish with whatever delights you.
French Breakfast Radish : these radish come to us from Jim Leonardis at Leonardis Organics in Lakeport. Just a hop, skip and a jump from our farm. We have worked together the last few years and I am happy to say Jim has been an excellent friend, mentor and associate. Try these radish for breakfast. If there's room in the pan while your frying up some eggs, throw some halved (longways) radish in and put it all on toast. or crackers cheese and radish for lunch. or what the heck toss 'em in a salad.
Collard Greens : These bad boys are still kickin out the jams at Irene Farm. a southern classic. cooked all day with a hamhock and a tastin spoon. get some.
Garlic and Gypsy Peppers : come to us from Judith Diggs at BioFarm in Lakeport. Judith is an excellent farmer, friend and growing artist. Bringing a level of experience and care that I admire, she and her husband Leonard have taught me a lot about agriculture. Freshly harvested for you. The Gypsy pepper is similar to a bell pepper. try it roasted, raw or added to a salsa. The garlic scape has been included for your entertainment. try that with your eggs and radish.
Rainbow Kale: This is a variety grown by Frank Morton at Wild Garden Seed. Breeder and propogater of delightful greens. An interesting leaf similar to Dino Kale/ Red Russian/Siberian. A wonderful texture raw, and mild sweet flavor amid 90 degree days. new to us this year. and I like it!
Red and Green Butter Lettuce :Both of these seeds come to us from the Rudolf Steiner college near Sacramento and are outstanding varieties. Ermosa is the green and Mikola is the red. With such a quick transition to summertime temps, these two will provide the vital cooling your body needs.
 |
| its feedin time at the ol trough. |
Last Friday morning 50 baby chicks arrived at the Kelseyville post office.
These cute little buggers are a mix of ameracauna, silver laced wyandotte, dominique, and black australorp. plus our cute little digital thermometer makes a cameo in the photo. As if I didnt have enough to take care of already, snicker snicker, now I am wiping and blow drying chicken vents. aww cute. yes it is.
Exhausted from a long weekend of planting, and tending to the newest recruits on the farm- this weeks contents and notes will be a little short. but there are some photos this time.
Baa baa Box # 2
More Beets. this time Red Ace. Our red Beet of choice (until Robuschka came along). Receiving regular irrigation, and planted in a different field, tell me if you notice a difference in texture or flavor. If you still dont know what to do with last weeks beets, put these together and make a faux tomato sauce. really!
Check out this recipe, for an idea and embellish with whatever delights you.
French Breakfast Radish : these radish come to us from Jim Leonardis at Leonardis Organics in Lakeport. Just a hop, skip and a jump from our farm. We have worked together the last few years and I am happy to say Jim has been an excellent friend, mentor and associate. Try these radish for breakfast. If there's room in the pan while your frying up some eggs, throw some halved (longways) radish in and put it all on toast. or crackers cheese and radish for lunch. or what the heck toss 'em in a salad.
Collard Greens : These bad boys are still kickin out the jams at Irene Farm. a southern classic. cooked all day with a hamhock and a tastin spoon. get some.
Garlic and Gypsy Peppers : come to us from Judith Diggs at BioFarm in Lakeport. Judith is an excellent farmer, friend and growing artist. Bringing a level of experience and care that I admire, she and her husband Leonard have taught me a lot about agriculture. Freshly harvested for you. The Gypsy pepper is similar to a bell pepper. try it roasted, raw or added to a salsa. The garlic scape has been included for your entertainment. try that with your eggs and radish.
Rainbow Kale: This is a variety grown by Frank Morton at Wild Garden Seed. Breeder and propogater of delightful greens. An interesting leaf similar to Dino Kale/ Red Russian/Siberian. A wonderful texture raw, and mild sweet flavor amid 90 degree days. new to us this year. and I like it!
Red and Green Butter Lettuce :Both of these seeds come to us from the Rudolf Steiner college near Sacramento and are outstanding varieties. Ermosa is the green and Mikola is the red. With such a quick transition to summertime temps, these two will provide the vital cooling your body needs.
Tuesday, June 5, 2012
June 5 2012
What's in the box?
Hakurei Turnip : A japanese salad turnip, white, crispy, mild sweet and some heat. thanks to a couple days in the high 90s last week. some of these turnips may have a radish like bite. These turnip tell the story of transition with their flavor. One day the weather is mild and warming, cloudy and moist, frosty at night to raise the sweetness in spring brassicas. The next day strong southerly gusts and full on sunshine to dry the fields, heat the earth, eggs, and seeds. Ushering in a new season, putting the pressure on. "Hey farmer, summer is almost here." Enjoy these rather egg shaped turnips either raw or cooked. I usually just snack on them in the field,
but if Im feeling civilized I will quarter and slice them thin for salad or leave them whole and roast with other roots like beets, carrot and onion (even fennel if you got it) for that cozy feeling. The greens are awesome over eggs in the morn or steamed or sauted in the afternoon.
Robuschka Beet : Red Beet. This is a new variety for us this year and I will say my new favourite beet!
Transplanted in April, these beets grew happily in compost and mineral rich clay soil with minimal irrigation. and boy does the flavor ring of earthy sweetness?! and dont forget to eat those greens!
These too I slice thin for salad, or roast in oil, and savory herbs. If you or someone you love does not love beets, try the roasting method. a chunky piece of beet baked at 350 to 400 covered in oil, garlic and herby goodness really warms the heart and the belly. At high heat the skin may crust but let the innards get soft and sugars caramelize and then you know its love
Greens Greens and more Greens
Red Russian Kale : Oak shaped leaf, Nutrient power house. Red Russian is probably the vegetable I take with me to the desert island where I only have one food choice. mmm...kale.
Pan braised and topped with ume-miso-tahini sauce (two parts tahini one part miso paste and one part ume paste, generous helping of minced ginger is nice too mixed thoroughly with braising water to desired consistency). This over rice is my default lunch, so simple and satisfying. For the extra adventurous enjoy a 8-12 oz mug of 'greens tea' the rest of the hopefully greenish braising water for the icing on the cake. I have found it cures sugar cravings after meals. Or try it in a quiche or fritatta dish. or cut thinly, salt and massage then top with sesame oil vinegar dressing for massaged kale salad. so many ways to enjoy kale!
SilverBeet Chard: I gave up on chard a long time ago. I had just discovered kale which was way more exciting, plus chard had that weird oxalic acid effect in my mouth, But one look at the seed catalog and the bright stems and metallic look of the leaves and I had to try it. Definitely a pleaser. Chard and I have rekindled a mutual fondness and are trying new things together. I used some in a coconut curry and it was deelish. A customer at the farmers market used it in a creamed chard soup and came back for seconds. mmm mmmmm.
Collards : these "ecologically grown" greens come from Irene Farm in Lower Lake Ca. Farmer Ken Bouche picked these for you himself. Ken was instrumental in the start up of this season- planning, sharing labor and friendship. He shares a love for raising vegetables in a thriving eco system and is an excellent chef as well. I will pick his brain for more recipes. Steamed, sauteed or used like a tortilla these greens will fortify your bones and blood.
Sugar Snap Peas and Snow Peas : These are another item from Irene Farm. totally snackable. I cant stop crunching them, pods and all, long enough to figure out how else to eat them. Honest. Used in salad, attempts at Chinese style stir fry or here with beets and walnut
Walnuts : Cracked by hand, the walnuts come from our farm, picked from the ground last november and dried in our greenhouse. *Warning* there may be small pieces of shell disguised as walnut meat, i have done my best to keep them clean but please be careful and check for shell*. Excellent source of Omega 3 oils. toast for extra flavour. Good brain food.
Lettuce-
Green Butter : Buttery soft and green. This seed comes to us from a Biodynamic school near Sacramento. Excellent flavour and unmatchable texture. It is even a favourite among the cucumber beetles right now. no one can resist the call of butter.
Batavian : Thick, robust and red/green. Batavian Lettuce is not usually seen here in the ol U S of A. Some of us prefer freedom over French lettuce, but not all of us. This is a delicious and hardy leaf that can stand up to the heaviest of dressings, even some heat. used like a tortilla for a wrap around grain and meat/veggies. Now how's that for freedom?!
Enjoy!
Hakurei Turnip : A japanese salad turnip, white, crispy, mild sweet and some heat. thanks to a couple days in the high 90s last week. some of these turnips may have a radish like bite. These turnip tell the story of transition with their flavor. One day the weather is mild and warming, cloudy and moist, frosty at night to raise the sweetness in spring brassicas. The next day strong southerly gusts and full on sunshine to dry the fields, heat the earth, eggs, and seeds. Ushering in a new season, putting the pressure on. "Hey farmer, summer is almost here." Enjoy these rather egg shaped turnips either raw or cooked. I usually just snack on them in the field,
but if Im feeling civilized I will quarter and slice them thin for salad or leave them whole and roast with other roots like beets, carrot and onion (even fennel if you got it) for that cozy feeling. The greens are awesome over eggs in the morn or steamed or sauted in the afternoon.
Robuschka Beet : Red Beet. This is a new variety for us this year and I will say my new favourite beet!
Transplanted in April, these beets grew happily in compost and mineral rich clay soil with minimal irrigation. and boy does the flavor ring of earthy sweetness?! and dont forget to eat those greens!
These too I slice thin for salad, or roast in oil, and savory herbs. If you or someone you love does not love beets, try the roasting method. a chunky piece of beet baked at 350 to 400 covered in oil, garlic and herby goodness really warms the heart and the belly. At high heat the skin may crust but let the innards get soft and sugars caramelize and then you know its love
Greens Greens and more Greens
Red Russian Kale : Oak shaped leaf, Nutrient power house. Red Russian is probably the vegetable I take with me to the desert island where I only have one food choice. mmm...kale.
Pan braised and topped with ume-miso-tahini sauce (two parts tahini one part miso paste and one part ume paste, generous helping of minced ginger is nice too mixed thoroughly with braising water to desired consistency). This over rice is my default lunch, so simple and satisfying. For the extra adventurous enjoy a 8-12 oz mug of 'greens tea' the rest of the hopefully greenish braising water for the icing on the cake. I have found it cures sugar cravings after meals. Or try it in a quiche or fritatta dish. or cut thinly, salt and massage then top with sesame oil vinegar dressing for massaged kale salad. so many ways to enjoy kale!
SilverBeet Chard: I gave up on chard a long time ago. I had just discovered kale which was way more exciting, plus chard had that weird oxalic acid effect in my mouth, But one look at the seed catalog and the bright stems and metallic look of the leaves and I had to try it. Definitely a pleaser. Chard and I have rekindled a mutual fondness and are trying new things together. I used some in a coconut curry and it was deelish. A customer at the farmers market used it in a creamed chard soup and came back for seconds. mmm mmmmm.
Collards : these "ecologically grown" greens come from Irene Farm in Lower Lake Ca. Farmer Ken Bouche picked these for you himself. Ken was instrumental in the start up of this season- planning, sharing labor and friendship. He shares a love for raising vegetables in a thriving eco system and is an excellent chef as well. I will pick his brain for more recipes. Steamed, sauteed or used like a tortilla these greens will fortify your bones and blood.
Sugar Snap Peas and Snow Peas : These are another item from Irene Farm. totally snackable. I cant stop crunching them, pods and all, long enough to figure out how else to eat them. Honest. Used in salad, attempts at Chinese style stir fry or here with beets and walnut
Walnuts : Cracked by hand, the walnuts come from our farm, picked from the ground last november and dried in our greenhouse. *Warning* there may be small pieces of shell disguised as walnut meat, i have done my best to keep them clean but please be careful and check for shell*. Excellent source of Omega 3 oils. toast for extra flavour. Good brain food.
Lettuce-
Green Butter : Buttery soft and green. This seed comes to us from a Biodynamic school near Sacramento. Excellent flavour and unmatchable texture. It is even a favourite among the cucumber beetles right now. no one can resist the call of butter.
Batavian : Thick, robust and red/green. Batavian Lettuce is not usually seen here in the ol U S of A. Some of us prefer freedom over French lettuce, but not all of us. This is a delicious and hardy leaf that can stand up to the heaviest of dressings, even some heat. used like a tortilla for a wrap around grain and meat/veggies. Now how's that for freedom?!
Enjoy!
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