Week 14… Sept 9, 2010

What’s in the box?

tender sweet cabbage

carrots

broccoli!

onions

garlic

green top beets

bell peppers

sweet red peppers (Italia and Jimmy Nardello – these are NOT hot)

swiss chard (the bunched greens)

basil

a few notes on the box….

We are pleased to welcome broccoli back onto the scene.  It should be around for several weeks and it is quite tasty (and some of it is quite giant).  Don’t be afraid to chop the stem and eat that, too.  You can cook the tops of the beets and the chard together if you like.  They can be treated similar to spinach.  You can chop and eat the stalks of these, also.  Just start them cooking a few minutes before the leaves to insure that they get tender.  Store the beet greens and chard in a plastic bag in the crisper drawer of your fridge. Onions, garlic, and basil should not be stored in the fridge, but everything else can.  Put basil in a glass of water like you would cut flowers and enjoy the smell in your kitchen before you eat it!

Recipes…

Chard Miso Peanut Soup – Rama’s Favorite Soup

As soon as the weather cools down this soup finds its way onto the table…

4 cups water or broth

1/4- 1/2 cup tamari or say sauce

2 Tbsp. natural peanut butter

some rice noodles or soba noodles

1/4 – 1/2 pound fresh tofu or other protein (chicken?) (optional)

a bunch of chard, beet greens, turnip greens, or other greens or a mix.

2 Tbsp. miso (red or white)

Bring water, soy sauce, and peanut butter to a boil.  Make sure Peanut butter is dissolved and mixed in.  Put in the noodles and optional protein.  Cook for a few minutes then add the chopped chard, stems and all.  Remove the soup from heat.  Take out some of the broth and disolve the miso in it, then add it back into the pot and mix it all together.  That’s it.  Super quick and really nourishing and good.  You can play with this recipe a lot.  Sometimes we cook the noodles seperate or use rice.  Then we use less water to make a thicker sauce and add other veggies like chopped carrots and broccoli and serve it over the noodles….

Broccoli with Peppers and Cashews adapted from Heaven’s Banquet Cookbook

Heat 2 Tbsp. butter, ghee, or olive oil in a skillet.  Add 1/2 tsp rosemary, 1/2 tsp dried thyme.  Saute over low heat for 30 seconds.  Add some red sweet pepper cut into strips, chopped broccoli florets, and if you have parsley, add some chopped parsley.  Sprinkle with salt to taste and stir, cover, and saute, stirring occasionally until veggies are tender (but not mushy).  Stir in 1/4 cup toasted cashew pieces (or or other nuts or seeds) and 2 Tbsp. fresh minced basil.  Add 1 tsp lemon juice and salt and pepper to taste.

5 minute beets adapted from Vegetarian Cooking for Everyone

Grate beets (and some carrots if you like) to equal 1 lb.  of course shreds.  Melt 1 Tbsp. butter in a skillet.  add beets and toss them with salt and pepper to taste.  Add 1/4 cup water or broth then cover the pan and cook over medium heat until beets are tender.  Remove lid and raise heat to boil off any excess water.  Salt to taste and season with some lemon juice, balsamic, or red wine vinegar.  Toss with some chopped fresh herb of your choosing (parsley, thyme, rosemary, etc.) You can serve these with their greens chopped and sauted in butter or serve them with some crumbled goat cheese or yogurt or sour cream (if you don’t mind the pink color that everything will become).

Here’s a telling story… Yesterday we went to an auction to bid on a couple of greenhouses from a plant nursery that was closing down.  When we were paying for our “wins” at the end of the auction we told the lady helping us that our items were for farm use so we had tax ememption.  She looked at us with a very skeptical expression and asked “What kind of a FARM uses GREENHOUSES?!?”  We explained that at our farm we grow FOOD!  “OH! A food farm!  Okay…”  It’s quite amazing to me that it would be such a surprise that a farm would grow actual food that people can actually eat….

Things are winding down around here, pick and packing boxes consumes most of our weeks, other than that, it’s field clean up and planting cover crops between the really wet spells. We might actually be down to 50 hours per week now.

We have a resident flock of Sandhill Cranes that have found the mowed corn. We saw 4 in the flock on Monday and 7 on Tuesday then 9 on Wednesday. It feels good to see wildlife eating what we leave behind and knowing it is nutritious and not genetically modified, and chemical free. A rare treat these days for a migrant bird.

We have a lot of people asking about winter shares. We are full for the winter already. BUT if you would like to reserve a spot for 2011 at 2010 prices just send us an email and ask us for a 2011 form and send it in with a minimum deposit of  50$ (We are not certain we will need to raise prices yet. And if so, it won’t be much.)

Also, and this is the most important part, we are NOT expanding and plan on NOT advertising very much more. We are becoming, in a way, a closed shop. So we really hope that those of you that are happy with the quality and value you are getting from us here at Turnip Rock, 1.) stay with us and 2.) Tell your friends!  We need a steady core membership to keep this ship sailing (which I truly believe we have), and for now we are honored and thrilled to look back at our records and note that some of you have been with us ever since we were managing the May farm for MFA over 5 years ago. That kind of steady commitment has been what has made this little farm come alive out here. You all have contributed a huge breath of life into a small patch of land that was once a dead farm. I wish you all could see it, and I wish I could shake every last one of your hands and say how much it means to us. But as you all know it takes years and generations to build a farm, and it doesn’t start and end with the farmers. Not this time, not here. It takes a community to run a farm, and I hope you all stick with us and become a part of our community. !

The van loaded to the max and ready to roll.

Enjoy the goods!

Good morning beautiful farm!

Sunflowers and our cows in the morning.

giant sunflower

1 Comment »

  1. Melissa Brown said

    Thank you all so much for your hard work! This was a wonderful post to read – very positive and makes me so very excited to be a part of this community!

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