Sweet and Sour Sauce with Turnips, Cabbage, Carrots, and Onions

Ingredients

3 Onions
3-4 Carrots sliced
4-6 cups Cabbage, coarsely diced
4-6 cups Turnips, cubes
1 tbsp Ginger, ground or 2 tsp fresh Ginger chopped
1/4 cup Vinegar
1/4 cup Molasses or maple syrup
1 T Cornstarch
3 tbsp Soy Sauce
2 tsp ketchup
3 cups cooked  Brown Rice

Directions:

Heat your favorite oil in your wok. Add cut veggies, ginger (and extra hot sauce if you wish) mix well.  Add a little water, if necessary, until the veggies are tender.

While the veggies are cooking, pour the vinegar and molasses into a measuring cup, add the soy sauce, ketchup, and the cornstarch and mix well.

When the turnips, cabbage and onions are cooked add additional cornstarch to the sauce as necessary and mix well. Reduce the heat to simmer, add the sauce, and continue stir-frying until the sauce thickens and evenly coats all the veggies. Mix well before serving.

Serve over a bed of brown rice and enjoy!

Washing greens!

Washing greens!

Your farm fresh greens (spinach, lettuce, arugula, Asian greens, etc.) will appreciate a good washing. Best practice is to do this right before you use it. Make sure that your greens come from a trusted source like LotFotL Community Farm that uses good food safety practices to ensure veggies are free from contamination.  Use a sink or container that is good and clean and choose clean fresh water.

Fill basin with fresh clean waterSFC_lettuce_labeled

  • Soak greens and agitate the water well with your hand to knock off any dirt or debris (greens are happiest if only soaked for about 1 minute or less).  Some people like to add their veggie wash at this time, others, like us here at the farm, feel fine with just plain clean water.
  • Scoop the greens out of the water into a strainer, leaving any sand or dirt to settle to the bottom of the water basin. (Scooping instead of dumping helps keep the sand in the water and off from your food).
  • If needed, send your greens through a salad spinner to help them dry. 

Farm Fresh Veggie Lentil Salad

 

Ingredients:

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  • 1 3/4 cups green (french) lentils, rinsed and any debris removed
  • juice of one lemon (about 1/4 cup)
  • 1/4 cup olive oil
  • 1/2 teaspoon ground ginger
  • 1-2 tablespoons honey
  • 1 large tomato, chopped into bite-sized pieces
  • 1 lg Red Bell pepper chopped
  • 1 Cup of chopped arugula
  • 1 cup crumbled feta
  • 1 cup roughly chopped fresh parsley
  • salt and pepper to taste

Directions:

  1. In a medium saucepan, add lentils, 1/2 teaspoon salt, and 3 cups water. Bring to a boil and then reduce to a rapid simmer. Cook for 25 minutes or until tender. Drain and set aside to cool.
  2. In a fry pan, saute the bell pepper until soft, add arugula at the last minute a stir quickly until wilted. Set aside to cool.
  3. While the lentils cool, in a large bowl, whisk together lemon juice, olive oil, ginger, and honey. On top of dressing, add tomato, feta, parsley, bell pepper, and arugula, and cooled lentils. Stir ingredients to combine and coat with dressing.
  4. Taste and season with salt and pepper as desired. Enjoy immediately or keep covered in fridge.

Turnip-Corn Chowder

Turnip-Corn Chowder

  • 3 T butter or lard (did you know that lard is about 50% monounsaturated fat!?….that is the good stuff)
  • 1 onion, chipped
  • 1 bunch of turnips (scarlet, gold ball, purple,and hakurei will all work),  cubed
  • 1 potato, peeled and cubed
  • 5 cups broth
  • 1 cup corn
  • 3 carrots, grated
  • 2-3 turnip or kohlrabi, grated
  • 1 1/3 cups buttermilk (or 1 1/3 cup milk)

 

  1. Heat fat on med-high heat, add onion, turnip, potato. Saute, making sure to cover the vegetables with fat.
  2. When onions are soft, add broth. Bring to a boil, reduce to medium-low, simmer for about 30 minutes. Puree the onion-turnip-potato mixture in a blender then bring back to the pot and keep simmering.
  3. Add corn and grated veggies and let simmer for 10 minutes more. If the soup is too thick, add 1/4 cup water or broth until the soup is to your liking. At the last minute add your milk. Add salt and pepper to taste.
  4. Top with fresh arugula if you like.

Potatoes and greens

Ingredients

  • 1 large bunch greens, about 1 pound, stemmed and washed well (collards, kale, chard, and mustard all work well)
  • Salt to taste
  • 3 tablespoons extra virgin olive oil
  • 1 onion, sliced very thin
  • 2 to 4 garlic cloves sliced thin
  • ¾ pound yellow-fleshed potatoes, such as Yukon gold

Preparation

  1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch for 2-4 minutes (hearty greens like collard and kale take longer than chard or mustard), and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely. Set aside the cooking water.
  2. Heat 2 tablespoons of the oil over medium heat in a wide, lidded skillet or Dutch oven, and add the onion. Cook about three minutes. Add salt and garlic. Continue to cook, stirring often, until the onion is tender, about five minutes. Stir in the greens and then add 1 cup of the cooking water and salt to taste. Bring to a simmer, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring often and adding more cooking water from time to time, so that the greens are always simmering in a small amount of liquid.
  3. While the greens are cooking, scrub the potatoes and add to the pot with the cooking water. Bring back to a boil, lower the heat and simmer until the potatoes are tender, about 25 minutes. Remove the potatoes from the cooking water, and allow to cool slightly so that you can peel them if you wish. Cut them into large chunks.
  4. Uncover the greens, and add the potatoes. Using a fork or the back of a wooden spoon, crush the potatoes and stir into the greens. Add a tablespoon of olive oil and salt and pepper to taste, and stir over low heat until the greens and potatoes are well combined. Enjoy!

Summer Bounty Peanut Chicken Collard Wraps

Ingredients

  • 5 collard leaves
  • 1/2 Cup creamy nut butter (peanut butter works great)
  • 1 1/2 tablespoons low-sodium soy sauce
  • 2 tablespoons orange juice
  • 2 teaspoons seasoned rice wine vinegar
  • 2 teaspoons honey(optional)
  • 1/3 cup cooked whole grains (such as quinoa, brown rice, or farro)
  • 1 cup shredded cooked chicken (from about 8 ounces chicken)
  • 2 carrots peeled then halved and sliced thinly
  • 1/2 kohlrabi sliced and cut into 1/2 pieces (can use radishes if you have them)
  • 1/2 summer squash cut into bite sized strips (use bell peppers when in season)
  • 25 fresh mint leaves
  • 2 green onions sliced paper thin
  • 1 handful roasted salted peanuts (chopped)

Instructions

Fill a pot with an inch of water, insert a steam basket and bring to a simmer over medium-high heat. Wash the collard leaves and remove the majority (the toughest part) of the center stem from each leaf. When the water is simmering, add the leaves and lower the heat to medium. Steam until the leaves are brighter green and soft, about 4 to 5 minutes. Immediately remove from the heat and rinse under cold water. Pat each leaf dry before using.

Make the peanut sauce by combining the peanut butter, soy sauce, orange juice, rice wine vinegar, honey, and 1/3 cup hot water and whisk until smooth.

Optional: I like to flash stir fry all of the veggies (minus the mint) for a minute or two before I make these, but you can use them raw too.

To assemble, place a collard leaf on a work surface and overlap the center seam where you cut out the stem. Spread a spoonful of peanut butter sauce on the middle of the collard leaf then sprinkle a spoonful of grains on top. Layer in chicken, veggies and herbs, and peanuts. Roll up into a cylinder then cut crosswise into 2 to 3 pieces. Serve with additional peanut sauce.

Recipe adapted from Peanut Chicken Collard Greens from Salt and Wind.

The Dirt on the Farm: July 2017

Taking a week off from CSA delivery created time for our crew to get caught up on fall plantings, prioritize some weeding projects, and take a moment for big picture planning.  In the last week, we had our organic certifier out for this year’s inspection, we made sure some of the longer season crops like onions got their much needed hand weeding done, and we were able to get caught up on plantings that were still sitting in the greenhouse waiting for us to get them out. In the past, these kinds of projects were difficult to tackle in the midst of the heavy harvest demands of summer.  Often times, we just had to let go of some of our visions for a crop that year. Sometimes that meant losing a crop because we didn’t get to the weeds in time, or couldn’t get it in the field before the planting window closed. Sometimes, it meant the crop would be compromised and yield less.  Although we chose a Holiday to not deliver the CSA boxes, the week is still very much a work weeks for us out here on the farm.

Sweet and Sour Pork with LotFotL Pork

 

  • Pork
    • 1-1.5 lbs cubed LotFotL pork steak pieces or cubed butt roast
    • 2-3 T cooking oil (olive, avocado, coconut, peanut, etc.)
  • Sauce
    • 1-2 T cooking oil
    • 3 tablespoons water
    • 2 tablespoons ketchup
    • 2 tablespoons fresh pineapple juice, or juice from the canned pineapple, or substitute orange juice
    • 1 1/2 tablespoons cider vinegar
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon soy sauce
    • 2 tablespoons sugar
    • 1 tablespoon minced garlic
    • 1 teaspoon minced fresh ginger
    • 1 cup fresh or canned bite-size pineapple chunks
    • 1 red bell pepper sliced into bit sized strips

1. Heat a pan with oil to med high. Add the pork cook until nearly cooked through, watch heat and turn down if needed. Remove from heat.

2. Prepare the sauce: In a small bowl, stir together the water, ketchup, pineapple juice, cider vinegar, Worcestershire sauce, soy sauce, and sugar until the sugar is dissolved. Set aside.

5. Heat the oil in the wok or a skillet over medium-high heat. Add the garlic and ginger and stir-fry until just aromatic, about 20 seconds. Add the bell pepper, pineapple and the sauce and stir to coat the vegetables. Let the sauce simmer for 2 to 3 minutes to allow the pineapple to become tender (about 1 minute for canned pineapple). Return pork to the wok and toss until well coated with the sauce. Transfer to a plate and serve over rice.

 

LotFotL’s 2017’s “What can I expect in my CSA share” list

Below is a list of what we plan to grow or purchase for this year’s CSA.  The growing year is unpredictable though, so14680702_10153835850016746_2341170397289232917_n items planted do not guaranty that they will be in the CSA shares.  Some crop failure is to be expected every year, but this will give you a good idea of what items you can hope for.

LotFotL’s 2017’s “What can I expect in my CSA share” list

Greens Roots Onions
arugula beets onions-red, yellow, white
chard carrots cippolini
collards radish-fresh and storage leeks
dandelion celeriac* garlic
frisee rutabaga garlic scapes
kale salsify baby leeks
mizuna parsnips* scallions
lettuce turnips-fresh and storage pearlette bunching onions
mustards shallots
radicchio Asian
spinach Gunsho-chinese celery Summertime
beetberry Hon tsai tai cucumbers
salad mix bok choy eggplant
kohlrabi melons
Herbs tatsoi watermelons
Basil yokatta-na bell peppers
french thyme napa cabbage frying peppers
parsley mini sweet peppers
dill Misc.  hot peppers
cilantro celery summer squash
catnip potatoes tomatoes-slicers
mint potatoes-fingerlings tomatoes-cherry
fennel-bulbs sweet potatoes* tomatoes-heirlooms
popcorn winter squash
Cabbage family beans
broccoli sweet corn Other items in CSA shares
broccoli raab snap peas blueberries*
cabbage-red, green, savoy snow peas cherries*
cauliflower peaches*
kalettes(kale/brussell cross) apples*
romanesco other fruit*
brussel sprouts microgreens
mushrooms*
*=bought in