Welcome to Week 1! Thank you so much for being part of the farm! We've spent a busy spring building infrastructure to keep the farm moving along. We had to dig a new well to access clean water, bring in electricity for the well, greenhouse and coolers. So while it felt like and many of our pictures were of the construction and building we've also been furiously running after planting, and tending the fields. Having to re-build infrastructure can be overwhelming, we are feeling very lucky to be at our new farm. The size and scale of the farm is more manageable and we have beautiful views of the bluffs that edge the river valley. We also have a new soil type to work with, sandy-loam, that so far is handling rain really well making it easier and faster to get into the fields after big rains.
Below are your suggested recipes. Please let us know if you have any questions.
Elisabeth & Steven
Sautéed Spring Garlic Vinaigrette
Standard Vinaigrette ratio is 3 parts oil to one part vinegar. An acceptable low fat alternative is 2 parts oil to one part vinegar. This is a good starting out point. You need to keep tasting and adjust to make sure the balance of sweet oil and acidic vinegar is pleasing to your palate.
If you don’t have an immersion blender, I would suggest picking one up does wonders with making vinaigrettes and mayonnaise. A blender will work just fine as well.
1 Cup Olive Oil
½ Cup White wine Vinegar
3Tbsp Green Garlic Minced
1 Tbsp canola oil
Salt and Pepper to taste
Mince green garlic and sauté over medium-high heat in canola oil for 2-3 minutes until it starts to get some color. Measure out your Oil and Vinegar. Mix together and add Dijon. Toss in the green garlic and blend thoroughly. If you have an immersion blender you will get a very nice full bodied dressing for your salad.
You may need to add a little more Oil or a little more Vinegar depending on whether you like a sweeter or more sharp vinaigrette Salt and Pepper to taste.
Asian Greens Mix and Green Garlic Stir Fry
1 bag of Asian Greens mix (Mizuna, Hon sai Tai, Arugula)
1 Bunch Radishes or turnips with tops, cut into wedges and rough chop the greens
1 stalk Green Garlic, sliced into thin strips
¼ cup tamari (soy sauce)
1 tbsp. canola oil
2 tbsp. sesame oil
1 tbsp. corn starch (optional)
1 tbsp. minced ginger
Serve with rice
Mix sesame oil, tamari (soy sauce) ginger, half of the green garlic and corn starch together with and whisk until corn starch starts to dissolve (don’t worry if it clumps when you add it to the heat it will begin to separate)
Heat wok or sauté pan to medium high heat. Add the remaining green garlic. Cook for 2-3 minutes or until aromatic take care not to burn the garlic (it can get a little bitter)
Add the radish/turnip wedges and cook for one minute then add the greens. Sauté until greens begin to wilt.
Push the greens and other veggies to the side of the pan and add the tamari mixture. Wisk to make sure the corn starch is completely dissolved. Once the sauce is uniform and starts to thicken, turn the heat off and then toss the greens and veggies with the sauce that you’ve just made.
Serve with rice