May 21, 2010

This Week’s Harvest

Wow, the weather really nailed us this week. Tuesday I was holding the greenhouse down in 50 mph gusts and yesterday we were dodging pretty large hail!  Needless to say, the tomatoes took a beating. Fortunately, we plant in waves and had only 1/3rd of the maters outside so we’re still in good shape. Hope you all survived the stormy weather. Now on to the show, here is what you will find in your share this week:

* Spring onions, red wing variety

* Braising Mix – stir fry vegetables including Morris Heading Collard Greens (heirloom), White Russian Kale (heirloom), and rapini.

* Salad mix – includes spinach, Rouge d’Hiver (heirloom), pea shoots, arugula, and Nevada lettuce.

* Radishes – french breakfast and pink beauty

Recipes for the Harvest

Sweet Potatoes, Apples, and Braising Greens
by Traci Des Jardins
Jardinière

Makes 10 Servings

4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
5 tablespoons unsalted butter, plus 3 tablespoons melted
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper
3 medium baking apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters
6 cups loosely packed braising greens such as kale, chard, or collard greens, stems removed and torn into 2-inch strips
1/4 cup loosely packed fresh parsley leaves, coarsely chopped

Preheat oven to 400°F.

On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper.
Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.

In heavy medium skillet over moderate heat, melt 3 tablespoons butter.

Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.

In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water.

Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.


Radish-Chive Tea Sandwiches with Sesame and Ginger
Bon Appétit  | April 2008

*  4 tablespoons butter, room temperature
* 3 tablespoons minced chives, divided
* 1 tablespoon toasted sesame seeds
* 3/4 teaspoon grated peeled fresh ginger
* 1/4 teaspoon Asian sesame oil
* 16 1/4-inch-thick baguette slices
* 10 radishes, thinly sliced

Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in small bowl; season with salt and pepper. Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and fleur de sel, if desired.

Goings on at the Farm

It was a slog through the mud for sure this week. After we wrapped up deliveries for the CSA it was back to the dirt. I am farming two acres, perhaps a little more and it was time to prepare one of those acres for the “big block” crops. I plant corn, summer squash, and winter squash in large squares rather than the long rows I use for other crops.

There was very tall wheat and clover that needed to be taken care of before we till the soil and plant the big blocks, so we sent in the cows from Malinowski farm to cut it for us! Here are some photos from this week: