Tag Archives: LotFotL Community Farm

LotFotL’s Spring CSA recipes for Wisconsin

Wisconsin’s first early Spring items are just being harvested. LotFotL’s CSA boxes won’t start being delivered for a couple of weeks, but the harvest season is slowly showing itself. We have done a small amount of early harvesting on sorrel and asparagus from the fields. Here are some new recipes that we will be trying in our farm kitchen this year.

Wild Rice and Asparagus SaladWild-Rice-and-Asparagus-Salad-1-of-2

-Serves Serves 6 Phood-e

1 lb Asparagus
3 cups Steamed Wild Rice
2 Tablespoons Chopped Fresh Chives
2 Tablespoons Chopped Fresh Parsley
1 Tablespoon Black Sesame Seeds, toasted
2 Tablespoons Sesame Seeds, toasted
6 Tablespoons Fresh Orange Juice
3 Tablespoons Unrefined Sesame Oil
2 Tablespoons Unrefined Roasted Sesame Oil
2 Tablespoons Tamari Soy Sauce
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Freshly Grated Orange Zest
1 Tablespoon Grated Ginger
1 Tablespoon Raw Cane Sugar
2 Cloves Garlic, minced
1/4 cup Minced Scallions
4 Cups Mesclun or Mixed Salad Greens, washed

Trim off the tough ends of the asparagus and discard or set aside for another use (like vegetable stock or compost!). Cut the asparagus into one inch pieces on the diagonal. Place a small pot of salted water over high heat and bring it to boil. Add the asparagus to the boiling water and cook for 1 minute, or until the asparagus is bright green and only partially cooked through. Immediately drain the asparagus in a colander and rinse well under cold water. Set the asparagus aside to drain.
In a small bowl, whisk together the orange juice, sesame oils, tamari, vinegar, orange zest, ginger, sugar, scallions, and garlic.
In a large bowl combine the asparagus, wild rice, chives, parsley, and both types of sesame seeds. Drizzle the orange juice dressing over the top of the rice mixture and toss the salad until the dressing is incorporated throughout.
Line a large platter with the lettuce and spoon the wild rice and asparagus salad on top.
The salad can be served warm, at room temperature, and even cold.

Sorrel Saladsorrel-saladB

-Serves 4 Eileen’s Everyone Eats Right
Ingredients
2 medium cloves garlic
1/8 teaspoon salt
1 tablespoon (about 6) dry-cured olives, pitted and finely chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Pepper to taste
1/4 cup walnut pieces, toasted
1/4 cup Sultana (or golden) raisins
4 ounces (about 4 cups chiffonade, or thinly sliced) sorrel or other salad greens

Wash and dry sorrel, cut out tough stems, stack and roll leaves, and slice rolled leaves into thin ribbons (chiffonade). Place in salad bowl.
Make the dressing: Flatten the garlic cloves by placing them beneath the blade of a large chef

Garlic Honey Elixir

  • Small jar (4-8 ounces/125-250ml) with a good lid.
  • Fill it with unpeeled garlic cloves.
  • Pour local honey over it all, using a chop stick to poke the honey down into the garlic.
  • Screw on the lid and label the jar with the contents and date.

Overnight, so it seems, the garlic and honey combine to create a divine elixir that may be taken by the spoonful right out of the jar. Almost immediately, it is ready to counter sore throats, colds, the flu, lung congestion, and sinus problems.

As it ages, both the honey and the garlic darken. After a couple of months, the garlic is suffused with honey and is lovely to eat.

Garlic honey has never spoiled, no matter how long I have kept it (at room temperature). It is not know to develop botulism. As with all honey, do not give to children less than one year old.

Susan Weed

 

Kohlrabi Potato Pancakes

Ingredients

  • 2 bulbs kohlrabi, peeled
  • 3 medium red potatoes
  • 1 medium onion
  • 1-2 cloves garlic
  • 3 eggs, beaten
  • 3 tablespoons rice flour (or sub 2 tbsp AP flour and 1 tbsp cornstarch)
  • 1.5 teaspoons, divided kosher salt
  • .5 teaspoon black pepper
  • 1/3 cup oil (more if your pan is bigger)

Instructions

Chop greens and simmer in some water, or microwave-steam, just to soften a bit, while you’re doing other things.Peel kohlrabi, and shred along with potatoes (with skin), onion and garlic.Drain greens and add to other veg in a pile in a tea towel. Squeeze and drain, quite a bit, to get them as dry as possible.Mix three eggs and three tablespoons of rice flour (or sub 2 tbsp AP and 1 tbsp corn starch) with half a teaspoon each salt and pepper. Reserve remaining salt for later. Mix this in with the drained shredded veg mix. Form into small balls (bigger than golf, smaller than tennis).Heat oil in a skillet – less than a quarter inch of oil, until it spits at you when you hit it with a drop of water, or bubbles around the edges of a wooden spoon or chopstick.Add a veg ball to the hot oil and squish with a spatula until it’s about a half-inch thick. If the oil bubbles all around the edges, you’re set, add another and squish.Fry until golden brown on both sides, maybe four minutes total per side, but until done.Drain on a towel, sprinkle with additional salt and keep warm in the oven until serving time.Makes 8 pancakes, and they freeze very well. All the goodness of a crisp potato pancake, but with a little more excitement.

Details

Prep time: 25 minsCook time: 25 minsTotal time: 50 minsYield: 8 pancakes

Saturday’s Mouse July-3-2012

Swiss Chard Salad w/ Maple Dijon Dressing

Maple-Balsamic Dijon Vinaigrette

  • 2 T Olive Oil
  • 1 T Balsamic Vinegar
  • 2 tsp Maple syrup
  • 2 tsp Dijon Mustard
  • 1 clove garlic, pressed

Whisk well and serve.

Swiss Chard Salad

Sprinkle 1/2 t of sea salt over sliced chard and massage with hands for about 5 minutes. Mix remaining ingredients and enjoy this amazing salad tossed with the Maple-Balsamic Dijon

 

Greek Salad with Swiss Chard and Feta

This salad goes great with a grilled marinated chicken breast. I use a Greek marinade with many of the same herbs and spices.

Ingredients:

  • 1 med or 2 small Zuccini Squash; cubed
  • 2 bell peppers (one yellow and one red look nicest); cut into 1″ pieces
  • 1 pint of cherry tomatoes (sun gold heirlooms are my favorite); chopped in half
  • 1 med sweet onion; cut into bite sized pieces
  • 1/2 bunch of chopped parsley
  • 1 6 oz jar of chopped Kalamata olives
  • 1 8oz package of feta cheese (crumble over the salad)
  • 1 clove garlic; minced
  • 6 swiss chard leaves (chiffonade and then cut into 1-2 inches in length)
  • 1 can of artichoke hearts (optional)

Dressing:

  • 1/2 t sea salt
  • 1/2 t black pepper
  • 1 t ground cumin
  • 1 t oregano dried
  • 1/2 C red wine vinegar
  • 1/2-2/3 C olive oil

Directions: Mix everything down to the swiss chard into a bowl and toss well. Make dressing by mixing all the spices with the oil and vinegar. whisk well or use an emulsifying mixer. Pour over the salad and mix well. Add more salt and pepper to taste. Serve

Fennel Orange Salad

makes 4-6

  • 2 med fennel bulbs, trimmed and julienned
  • 1/2 red onion, thinly sliced
  • 1 tsp balsamic vinegar
  • 2 T soy sauce
  • 1 T orange juice
  • 1 T minced fresh ginger
  • 1/2 cup olive oil
  • salt and pepper
  • 1 medium orange, peeled
  • 1 T fresh lemon juice
  1. Put the fennel and onion in a large bowl.
  2. Whisk together the vinegar, soy sauce, orange juice, ginger, and olive oil in a small bowl. Pour over the fennel and onion and toss well. Season to taste with salt and pepper. Chill the salad for 1 hr.
  3. Slice the peeled orange into thin round

The Farm Bill – Resources for Today

Today, Friday, May 18, 2012, the House Subcommittee on Agriculture will be holding public hearings in Washington, DC on the 2012 Farm Bill.

These are the people to talk to!

You are encouraged to contact your legislators on this issue so that you can tell them what you would like to see in the bill (and what should be left out).

Some of the issues that are of concern to Community Supported Agriculture and sustainable farming interests are highlighted in this summary page from National Sustainable Agriculture Commission.

Unfortunately, the Farm Bill is already the subject of partisan politics and is one of the tools being used to highlight the faults of opponents on both sides.

Don

Kale Chips

You can get super creative with this recipe and add lots of fun spice and flavor. I also like to put in about a T. of apple cider vinegar, but the recipe below is a great starter. Have fun and love your kale.

Ingredients:

1 bunch of kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

Directions:

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.