Adirondack Red Potato and Kale Curry

1 tbsp vegetable oil

1 medium Red onion, chopped

3-4 garlic cloves, minced

2-inch fresh ginger root, minced

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

¼ tsp ground cayenne pepper

¼ tsp ground black pepper

4-6 paste tomatoes

1 Can chickpeas, drained and rinsed

1# Red Prairie potatoes, chopped into 1½-inch chunks

1 bunch kale, stems removed and chopped into small pieces

1 can coconut milk

Salt, to taste

In a small bowl, combine the spices (minus the salt) and set aside. In a blender, puree the whole tomatoes and set aside. In a large saucepan, heat the oil over medium-high heat and add onions with a small pinch of salt. Stir occasionally until onions are browned, 5-6 minutes.

Arugula Pesto

½ lb Arugula (Chopped) (most recipes call for you to remove the stem, but the stem tastes good too and your just blending it, so I say keep the stems, it will give you more finished product.)

½ cup raw unsalted cashews (The cashew bits are cheaper at the store than whole cashews so look for those, because you are blending it up anyway)

½ cup parmesan cheese (grated)

½ cup Olive Oil

1 Green Garlic stalk (Chopped)

1/2tsp salt 

Roast the cashews over medium heat until you can start to see the oils in the nut starting to come to its surface. Remove from pan and set in fridge to cool. Be careful not to burn the cashews because it will become bitter.

Add all of the ingredients except for the Olive Oil to a Cuisinart with the chopper attachment.

Start to blend and slowly add the Olive Oil. Take your time with this because you want to make sure the finished texture is right. It is a lot easier to add more oil to get the right consistency then it is to take the oil back. Once the oil is added, taste it. Your pesto may need more salt depending on your taste buds. Add more oil if necessary, but make sure the texture is that of a paste, not runny because I am pretty sure pesto is Italian for paste.

Once your pesto is complete, add it to pasta dishes or toss it with roasted potatoes. Or, If you got the cheese share, you can make a quesadilla with Arugula Pesto and Organic Goat Bucheron!! How delicious is that?!

June Rains - Farm Share Newsletter

Wk 2

Greetings,

The rain today has been wonderful. I know - not something you'd expect a lot of farmers to say with how crazy wet its been for some folks. We've been spending a lot of time this past week moving the irrigation around the farm making sure everything is getting enough water. In our lighter soils we really have to be on top of irrigation. While having a working well with great clean water and a pretty good irrigation set up has been wonderful, theres nothing quite like a good rain. This is also a really nice kind of rainy day for us because its overcast so it gives the soil and plants more time to absorb the moisture. Not only that but the moisture also helps to make the nutrients in the soil easier for the plants to uptake through their roots. Once the sun pops back out the soil will start to dry up quickly and we'll be back to the irrigation rotation. 

Below are your suggested recipes. Please let us know if you have any questions. 

Happy eating!
Elisabeth & Steven

Miso Glazed Turnips with Mustard Greens

1 bunch small-med turnips, trimmed, scrubbed, cut into wedges reserve greens to chop with the mustard greens

1 green garlic stalk. Minced

1 bunch mustard greens washed then rough chopped

2 tablespoons white miso

2 tablespoons unsalted butter

1 teaspoon sugar

Kosher salt and freshly ground black pepper

2 tablespoons fresh lemon juice

Serve with rice.

Combine turnips, green garlic, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.

Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender, and liquid is evaporated, about 10 minutes.

Once all the liquid has cooked off, add the chopped greens and  toss occasionally, until they are well incorporated and cook down. When the sauce thickens and glazes the vegetables, remove from heat.

Add lemon juice and a splash of water to pan and swirl to coat turnips and greens. Season with salt and pepper.

Serve over Rice.

Chopped Greens Salad with Feta

1 head of romaine, chopped and rinsed
1 bunch green kale, chopped and rinsed
1 head of Koji (Tat-Soi), Chopped and rinsed
1 can chickpeas, rinsed and drained
½ cup Feta crumbles
½ cup Pine Nuts toasted
Chop All of the greens into bite sized pieces wash and spin in salad spinner or drain and pat dry.
Toast pine nuts
Toss and combine all the salad ingredients with the dressing until thoroughly mixed.

Lemon- Green Garlic Vinaigrette

1/2 cup olive oil
1/4 cup lemon juice (about one large lemon)
1 tablespoon Dijon mustard
1 teaspoon honey
1 tablespoon minced green garlic tops
2 teaspoons dried oregano
Sea salt and pepper, to taste
Combine all ingredients in a mason jar and shake vigorously until combined and emulsified.

Farm Share Newsletter

Week 1 6/6/19

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. 

Happy eating!
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
1Tbsp Dijon
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

Spinach harvest

Sweet potato Curry & Rice

1 1/2 Tbsp coconut oil or safflower oil

1 small yellow onion minced

2 Tbsp minced fresh ginger (+1tbsp minced ginger to cook with the rice)

2 Tbsp minced garlic

1 Tbsp crushed red pepper

3 Tbsp red curry paste

2 medium Sweet Potatoes

2-3 carrots sliced thin

2 14-ounce cans coconut milk 

1-2 Tbsp maple syrup 

1 1/2 tsp ground turmeric

Sea salt to taste 

2 cups chopped kale

1/2 cup roasted cashews 

1 medium lemon juiced

• Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.

• Add red curry paste, sweet potato and carrots, stir, and cook for 2 minutes more.

• Add coconut milk, maple syrup, turmeric, and a pinch of salt and stir. Bring to a simmer over medium heat. Once simmering, slightly reduce heat to medium-low heat.

• Simmer for 5-10 minutes, stirring occasionally, to soften the potato

• At this time, also taste and adjust the flavor of the broth as needed. Once the broth is well seasoned and the potatoes are softened, add kale, cashews and lemon juice, and cover. Simmer for 3-4 minutes more over low to medium-low heat.

• Serve over rice.

Winter Eating - Creative Salads

Beets!

Roasted Beet Salad with Oranges

This is a great winter recipe, Oranges are in season in Florida and beets are great storage crop that you can store for a long time in your crisper drawer in a plastic bag or are usually available at farmers markets. You can use any beets of your preference for this recipe

Ingredients

3 medium beets with beet greens attached

1 large orange

1/2 sweet onion, cut through root end into thin wedges

1/3 cup red wine vinegar

1/4 cup extra-virgin olive oil

2 garlic cloves, minced

1 teaspoon fresh thyme

1/2 teaspoon grated orange peel

Directions

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil with a sprinkle of thyme. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges or dice depending on your preference. Place beets in medium bowl. Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from orange. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. You may have a little of the dressing left over, you don’t want the beets to swim in the dressing, just a good coating. Season with salt and pepper. Let stand at room temperature 1 hour. Serve. Use extra dressing in chopped salad, or light coleslaw dressing.