What color!

What’s in the box?  Week Five

Week #5 Box

Week #5 Box

 

Purple Cabbage

Romaine Lettuce

Garlic Scapes (the long twisty things)

Sugar Snap Peas

Summer Squash (a few boxes got broccoli instead)

 

We’ve gotten requests to put the recipes online instead of in the box so we are trying it online this week. Plus, this lets us introduce you to more recipes.

The Cabbage.

 Isn’t it gorgeous?!  We’ve been eating cole slaw all week and still aren’t tired of it.  Here’s our recipe (adapted from the Joy of Cooking)

Cole Slaw

Finely chop one small head of red cabbage.  Stir together 3/4 cup mayonnaise, 1/4 cup white vinegar and 1 Tbs sugar.  Add enough dressing to the cabbage to moisten it and season with salt and black pepper to taste.  For variation and any of the following: fresh parsley, crumbled crisp bacon, grated carrots, fresh tarragon.

Braised Red Cabbage with Apples

Good for those colder stormy days that still keep cropping up. 

You’ll need: 1 small head of red cabbage (about 2 pounds) thinly sliced and placed in cold water, 2 slices bacon, 3-8 Tbs chopped onions, 1 large green apple peeled and cut into matchsticks, 3 Tbs red wine vinegar, 2 Tbs honey, 1/4 t-1 tsp salt. 

In a large skillet fry the bacon or 2 Tbs butter.  Add the onion and cook until golden (you can’t go wrong with too much onion).  Remove the cabbage from the water and add it into the pan with the rest of the ingredients.  Cover pan and cook over medium low heat until cabbage is very soft. 1 to 1 1/2 hours.  You may need to add boiling water while cooking.

Quick Red Cabbage Soup

I love cabbage in any soup, especially minestrone, but it goes well in any vegetable soup.   You’ll need: 1 Medium onion chopped, 2 apples peeled and diced, Small head of cabbage finely chopped, 1 tbs pickling spice (optional, or sprinkle in cinnamon, cloves and allspice)) 2 Cups Chicken broth (or water and bouillion seasoning), 1 can crushed tomatoes, Salt and pepper.

Heat a deep pot over medium to medium high heat.  Add 1 tbs olive or vegetable oil and onion and apple.  Cover and cook five minutes stirring occasionally.  Add cabbage, pickling spice, stock, tomatoes, salt and pepper.  Bring to a boil, reduce heat and simmer ten minutes before serving.  

 

The Broccoli

Think you’re tired of it?  This recipe will change your mind.  The favorite Turnip Rock way to prepare Broccoli (and also Kale).  The broccoli is also good added raw to the cabbage cole slaw.

Roasted Broccoli

Take two large bunches of broccoli (don’t wash them for this recipe, the high heat of roasting will clean them) and cut them into small pieces.  Put onto a baking pan and toss with 5 tbs olive oil, salt and ground black pepper, and 4-8 peeled and sliced garlic gloves.  Roast in an oven preheated to 425 for 20 to 25 minutes, or until some of the tips are browned.  Remove from oven, sprinkle with lemon peel, squeeze the juice of one small lemon over the broccoli, add 3 Tbs pine nuts (or sunflower seeds, or pepitos, or leave out) and add 1/3 cup of fresh grated parmesean.  It is delicious.  I may run out to the fields to harvest more broccoli and make it right now for a second breakfast. But Deep Fried Summer Squash Fritters also sound great. 

The Summer Squash.

These plants are just starting to come on full force.  Once the weather heats up we’ll be up to our knees in squash.  They taste excellent raw (don’t peel them) and have a mild sweet taste to them that goes well with most every flavor and are good on salads or in vegetable trays.  A quick way to prepare them is just by sauteeing.

Sauteed Summer Squash with Parsley and Garlic (Joy of Cooking)

Give the squash space in the skillet so it can brown.  Slice the squash into 1/2inch thick or smaller rounds and add it to 3 Tbs of olive oil already hot in the skillet.  The squash takes about seven minutes to brown.  Place squash in serving bowl and toss with fresh chopped parsley, chopped garlic (or chopped garlic scapes) and salt and black pepper to taste.

Fried Squash

My mother’s favorite recipe, this is a weekly meal in her house when the summer squash is in full swing. Here are two versions:

You’ll need: Olive oil, Parmesean cheese, Breadcrumbs, Salt, Eggs, and Summer Squash

Heat the oil in a pan.  Beat two eggs in a bowl.  In seperate bowl, combine the 1 3/4 cups grated parmesean, 1 1/2 cups Bread Crumbs (if you don’t have breadcrumbs, use crumbled saltine crackers) and 3/4 t salt (reduce salt if using crackers).  Cut the squash into long strips and dip in the egg mixture and then the breadcrumb mixture.  Once the oil is hot place the strips in and fry til golden brown, about 3 minutes.  

For this version, you will shred the squash and fry it into a batter making a fritter.  You’ll need:  1 1/2 cup flour, 2 tsp baking powder, 3/4 tsp salt, 1 c milk, 1 beaten egg, 1 cup shredded squash.  MIx the the dry ingredients together and then add the milk egg and shredded squash and stir til just moistened.  Drop by tablespoons into the hot oil or grease and fry til golden brown, 3-4 minutes.

The Garlic Scapes

Oh man, if you are a garlic fan, you will love these.  They look excellent, and taste better.  The scape is the part of the plant that would turn into a flower, but we pick it so the plant will focus more on the garlic bulbs.  Use as you might a green onion, but it’s garlicy instead of oniony.  A suggestion from Dr. Amy is to sautee and add to pasta with some cheese.  YUM!  

This week on the farm:

 

Mama Lilac with her new piglets!

Mama Lilac with her new piglets!

 

PIGLETS!

PIGLETS!

 

 

 

 

 

 

 

 

To counter the disappointment of needing to have a new engine put into the delivery van, this Tuesday the piglets arrived.  We were ready to go to sleep (Annie was already asleep) at about 10 PM.  Josh heard some squealing coming from outside and shouted “SHE”S HAVING THE PIGLETS!”  So once again we all stumbled out of bed to witness the miracle of birth.   We got outside and saw that she already had 6 piglets lolling around wearily making suckling sounds and searching for the milk.  It’s truly amazing that they know what to do right away.  We stayed out and she continued to have babies.  We were out until 12:30! That is a late night for us,  and for Lilac, too.  We were all pretty tired the next day, but happy to be able to check up on the 10 tiny piglets.  They will be gaining a pound a day soon.  

Farmer Josh and a piglet

Farmer Josh and a piglet

DSC01077

Farmer Rama and a piglet

 

 

 

 

 

 

 

 

 

 

 

 

 

There’s been a lot of hoeing going on.   The Amish neighbors are working on getting the stakes for tomato trellising cut for us at their saw mill.  They have also been singing a lot.  It’s pretty magical for us to be out in the fields working and then hear some really amazing half singing half yelling coming from a distance.  We can’t make out the words or even tell if it’s in English or not, but it’s very soulful and surprising.  Sometimes when we are working we look up and notice a line of tiny Amish kids watching us.  We wave and they wave back and continue to watch.  We always wonder what they are thinking.  They are really great neighbors.  

What’s growing on?

New Potatoes

Parsley

Summer Squash (hopefully more as the weather warms up!)

Green Cabbage

Spring Onions

Peas? (They are pea-tering out. ) 

Rainbow Chard?

Am I forgetting something?  We’ll see!

3 Comments »

  1. Melinda said

    Is it me or do those little tiny piglets look like Kasper?

  2. Ema said

    I love these posts! Thanks for taking the time out of your busy busy lives to give us all updates. Looking forward to Thursday – as always…

  3. Sarah said

    I made the purple cabbage cole slaw for our block party. It was a big hit! Thank you for the wonderful produce!

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