This morning's harvest was a bit chillier than usual, a sign that Summer will eventually fade and Autumn will be here before we know it. We were thankful to be harvesting in cool sun rather than the rain we've had the last few days!
SHARE OFFERINGS:
BROCCOLI
MIXED SALAD GREENS
PARSLEY
mini white CUCUMBERS
juliet TOMATOES
ONIONS
GREEN BEANS
ZUCCHINI or SUMMER SQUASH
This is our first week offering CUCUMBERS, TOMATOES, GREEN BEANS, SUMMER SQUASH and ZUCCHINI!
Though the yellow CUCUMBERS being offered this week are technically a pickling type, they are very tender, and can be eaten raw without worrying about a bitter skin.
If you're looking for something to do with the small batch of TOMATOES you got today, consider pairing them with basil to make a Caprese salad. Growing up, we had Caprese one of two ways, as a salad or as individual portions. Either way it's super simple, it just depends on the display you're going for!
Caprese Salad
ingredients:
TOMATO
BASIL
mozzarella cheese
olive oil
salt
pepper
Salad:
Halve or quarter the TOMATOES, add chopped BASIL, mozzarella cheese pieces, olive oil, pepper, and salt to taste.
Individual Portions:
For perfectly portioned ratios, slice the TOMATOES, put a slice of mozzarella on each, and add a BASIL leaf. Top it off with a light drizzle of olive oil, salt, and pepper.
If you're feeling adventurous, try adding some blanched SUMMER SQUASH or ZUCCHINI to your Caprese.
7.29.2014
7.24.2014
startin' the greenhouse
yeah for breaking ground!
here's some greenhouse foundation shots.
the framing will happen later in the summer.
stop on by to check it out.
here's some greenhouse foundation shots.
the framing will happen later in the summer.
stop on by to check it out.
7.22.2014
share details- Garlic distribution
Thanks to everyone who came out for the GARLIC harvest Saturday! We pulled, cleaned, and hung about 1,600 bulbs total throughout the day. The garlic stored on-farm will be used to re-plant in the fall as well as distribute to Fall shareholders.
This is the week we will be distributing GARLIC to all shareholders. If will come to you straight from the field, dirt clumps and all! Don't worry if you didn't make it out Saturday to learn the cleaning/drying process, we'll explain curing your own garlic below!
SHARE OFFERINGS:
CILANTRO
SAGE
CELERY
RAINBOW CHARD
GREENS MIX (mizuna & arugula)
BROCCOLI
CHIOGGIA BEETS
GARLIC
DEMYSTIFYING GARLIC: How to clean, hang and store your bulbs to last all year long
CLEANING A DIRTY BULB
Because most of the dirt has dried onto the bulb, the easiest, fastest way is to find the first green layer from the bottom...
and peel down.
This is the week we will be distributing GARLIC to all shareholders. If will come to you straight from the field, dirt clumps and all! Don't worry if you didn't make it out Saturday to learn the cleaning/drying process, we'll explain curing your own garlic below!
SHARE OFFERINGS:
CILANTRO
SAGE
CELERY
RAINBOW CHARD
GREENS MIX (mizuna & arugula)
BROCCOLI
CHIOGGIA BEETS
GARLIC
DEMYSTIFYING GARLIC: How to clean, hang and store your bulbs to last all year long
CLEANING A DIRTY BULB
Because most of the dirt has dried onto the bulb, the easiest, fastest way is to find the first green layer from the bottom...
and peel down.
Once your garlic looks like this:
you can continue peeling until it's clean!
HANGING AND STORING YOUR GARLIC
Once you've got all your GARLIC cleaned, you can bunch them in 10's to hang. Then, take a string and use one end to tie one bunch and the other end to tie a second bunch to it (cut string 3-4' long). Make sure you tie tightly, as the garlic tops will loose mass as they dry out! Now they can hang from a nail or peg from the center of the string. An alternative is to spread them out horizontally on a window screen. The best place to store them as the outer layers dry and cure is a place that gets good airflow, isn't damp and receives no direct sunlight (ex. garage, shed, spare room).
After they hang for 2-3 weeks the tops should have dried out and toppled over. This means the outer layers that protect the cloves have adequately cured. Then it is okay to clip the tops off the bulbs. The bulbs can be stored in paper bags, at room temperature. They do not require cold temperatures to store, as root vegetables do. If you have any further questions don't hesitate to ask.
Happy GARLIC curing!
7.16.2014
GARLIC HARVESTIN' SATURDAY!
As we come around the bend to the close of July, it brings the garlic harvest into sight. The tops of the leaves are beginning to die back which is a sign that the growth of the bulb is complete. This Saturday we will have two opportunities to come to participate in the garlic harvest. The forecast looks clear for the day. These are mostly seated jobs, though some people will be moving around more when harvesting, grading the bulbs for size or tying and hanging bundles to cure. There may be additional opportunities to plug in next week depending on how much we achieve this weekend.
All welcome, family friendly.
SATURDAY JULY 19th
MELLOW GARLIC
9am-noon
GARLIC FIRE
4pm-8pm
bonfire, snack potluck, byob
WE'D LOVE TO SEE YOU AT ONE. OR BOTH!
7.15.2014
share details- mid July
This morning we managed to finish 95% of the harvest before the rain picked up. Even as we thinned the final beet bed we were only met with a modest sprinkling, a miracle considering the weather report for the remainder of the day.
SHARE OFFERINGS:
BASIL
BEET GREENS
AMARANTH
MIXED SALAD GREENS
GREEN ONION
CARROTS
RED EXPRESS CABBAGE
This is the first week we are offering BEET GREENS, AMARANTH, and CABBAGE.
Both BEET GREENS and AMARANTH can be tossed into the MIXED SALAD GREENS for ease, and bigger salads. Or, to highlight their more specific flavors, you can choose to stir fry them as the main green.
Personally, I have never cooked with AMARANTH, but I'll probably include a recipe that I do end up enjoying in here along the way. For now, I've been doing some research. Flip showed me her copy of "The Oxford Companion to Food" by Alan Davidson, where I learned quite a bit about the plant. While we are providing greens, AMARANTH is also used as a grain, though widely, they are only an ornamental plant. AMARANTH got its' name by two ways of confusion: "it is derived from the Greek amarantos (unfading), because of an ancient belief that it was immortal [confusion #1]. However, a false idea arose that the name meant 'love flower' (Latin amor, love, and Greek anthos, flower) and its name thus acquired a final 'h' [confusion #2]" (Davidson).
If you came to the garden morning this past Saturday, you know that I did concoct a RED CABBAGE and CARROT salad, with the help of the other apprentice, Lauren. If you are interested in making your own, here is the recipe I used. If you're curious but not sold, it has a mustard-y and citric based dressing that uses parsley, dill, and garlic. It complements the fresh, tender CABBAGE nicely.
Lastly, if you've been finding yourself with extra veggies towards the end of the week, I highly recommend chopping them up and making one big frittata out of them. I know, the name makes it sound fancy and probably complicated, but I promise, it's not. The great thing about frittatas is that they store well as leftovers, unlike an omelet or scrambled eggs. We had a few extra slices that made a great lunch the next day. Here are the very inexact directions I used to make mine:
Garden VEGGIE frittata
ingredients*:
CARROTS
arugula
broccoli
ONION
garlic
parsley
eggs (I used 10)
cheese of choice
seasoning of choice
1/2 teaspoon salt
oil of choice
*really, don't pay attention to this in terms of the veggies. Use what you have. Though carrots were a very pleasant surprise, and I do recommend them!
directions:
-preheat the oven to 400 degrees.
-heat oil of choice on stove top. I did mine in a cast iron pan because I knew everything would be going in the oven at some point anyways, so I wanted to make less dishes.
-add vegetables in order of cook length. I did the ONIONS, garlic, and CARROTS first, then broccoli, then finally added the parsley, arugula, and ONION greens. If using CARROTS, let them get soft, but not totally done. They'll finish cooking in the oven.
-add any seasonings you like to the veggies now, and the salt. Let it cook one more minute.
-spread the cooked veggies evenly throughout the pan, or transfer them to the container you will be putting in the oven, and top with cheese.
-whisk enough eggs to just cover the veggies. This was tough, at least for me, to eyeball, but I ended up using ten eggs. If you have to, whisk another and just keep adding.
-put the pan back on the stovetop until you see the edges of the egg start to become solid, around 4 minutes.
-transfer pan to the oven. My frittata was fairly thick, so it had to cook for around 20 minutes. A good rule of thumb would be to check after about 10-12 minutes. When the entire surface has become solid, or you can stick a knife in and pull it out clean, you're done! (If you're a cheese lover like me, this might be a good time to grate just a little more on top).
-Enjoy!
SHARE OFFERINGS:
BASIL
BEET GREENS
AMARANTH
MIXED SALAD GREENS
GREEN ONION
CARROTS
RED EXPRESS CABBAGE
This is the first week we are offering BEET GREENS, AMARANTH, and CABBAGE.
Both BEET GREENS and AMARANTH can be tossed into the MIXED SALAD GREENS for ease, and bigger salads. Or, to highlight their more specific flavors, you can choose to stir fry them as the main green.
 |
| mature amaranth in blossom |
If you came to the garden morning this past Saturday, you know that I did concoct a RED CABBAGE and CARROT salad, with the help of the other apprentice, Lauren. If you are interested in making your own, here is the recipe I used. If you're curious but not sold, it has a mustard-y and citric based dressing that uses parsley, dill, and garlic. It complements the fresh, tender CABBAGE nicely.
Lastly, if you've been finding yourself with extra veggies towards the end of the week, I highly recommend chopping them up and making one big frittata out of them. I know, the name makes it sound fancy and probably complicated, but I promise, it's not. The great thing about frittatas is that they store well as leftovers, unlike an omelet or scrambled eggs. We had a few extra slices that made a great lunch the next day. Here are the very inexact directions I used to make mine:
Garden VEGGIE frittata
ingredients*:
CARROTS
arugula
broccoli
ONION
garlic
parsley
eggs (I used 10)
cheese of choice
seasoning of choice
1/2 teaspoon salt
oil of choice
*really, don't pay attention to this in terms of the veggies. Use what you have. Though carrots were a very pleasant surprise, and I do recommend them!
directions:
-preheat the oven to 400 degrees.
-heat oil of choice on stove top. I did mine in a cast iron pan because I knew everything would be going in the oven at some point anyways, so I wanted to make less dishes.
-add vegetables in order of cook length. I did the ONIONS, garlic, and CARROTS first, then broccoli, then finally added the parsley, arugula, and ONION greens. If using CARROTS, let them get soft, but not totally done. They'll finish cooking in the oven.
-add any seasonings you like to the veggies now, and the salt. Let it cook one more minute.
-spread the cooked veggies evenly throughout the pan, or transfer them to the container you will be putting in the oven, and top with cheese.
-whisk enough eggs to just cover the veggies. This was tough, at least for me, to eyeball, but I ended up using ten eggs. If you have to, whisk another and just keep adding.
-put the pan back on the stovetop until you see the edges of the egg start to become solid, around 4 minutes.
-transfer pan to the oven. My frittata was fairly thick, so it had to cook for around 20 minutes. A good rule of thumb would be to check after about 10-12 minutes. When the entire surface has become solid, or you can stick a knife in and pull it out clean, you're done! (If you're a cheese lover like me, this might be a good time to grate just a little more on top).
-Enjoy!
7.08.2014
share distribution- mid July
This morning's harvest was in ideal conditions: partly cloudy skies and a cooling breeze. We harvested to the sounds of the pigs playing in their wallow, and the low chirps of just over week old chicks.
SHARE OFFERINGS:
CARROTS
PEAS OR BROCCOLI
ARUGULA
MIXED LETTUCE GREENS
PARSLEY
GREEN ONIONS
GREEN GARLIC
This is our first week offering CARROTS, GREEN ONIONS, and GREEN GARLIC!
The GREEN ONIONS are 100% edible from their green tips to the bottom of their bulbs. The garlic can be used just like regular garlic, though peeling back into the cloves may be a little more difficult since the layers are moist.
This will be the last week of ARUGULA for the next few weeks, as they go to seed quicker in warmer temperatures.
This week, I attempted an experiment to make CARROT and ARUGULA soup off a recipe I found here for broccoli and arugula soup. Needless to say, carrots don't necessarily substitute well for broccoli, and I shouldn't have trusted a recipe I found on a detox website to be, well, very flavorful. Through substitution and last minute additions, I give you my recipe for an ARUGULA and PARSLEY topping.
ARUGULA and PARSLEY Topping:
*serve over choice of grain, or salad
**makes a very mild flavor
ingredients:
1 tbsp olive oil
1 GARLIC clove
1 GREEN ONION
5 decent sized CARROTS
2 cups water
2 cups ARUGULA
2-3 stalks PARSLEY
2 tbsp lemon juice
1/2 tsp salt and pepper each
1 1/2 tsp cumin
directions:
-heat olive oil on stove. add finely sliced GARLIC clove and coarsely chopped bulb of GREEN ONION (save the greens for later). Cook until fragrant.
-add CARROTS and cook for about 6 minutes.
-add water, salt, pepper, and cumin
-bring to a boil, cover and let simmer until the CARROTS are tender.
-pour the soup into a blender or food processor with lemon juice, ARUGULA, ONION greens and PARSLEY. Blend until desired consistency.
I would recommend tasting the concoction, and adding more salt and pepper to taste as you blend. In retrospect, I may have added too much PARSLEY, and not enough CARROTS (though I decreased and increased their amounts in the recipe above, respectively). I also diluted the amount of water by 1/2 a cup to increase flavor. The cumin adds a great balance overall, but feel free to experiment with your own favorite spices!
SHARE OFFERINGS:
CARROTS
PEAS OR BROCCOLI
ARUGULA
MIXED LETTUCE GREENS
PARSLEY
GREEN ONIONS
GREEN GARLIC
This is our first week offering CARROTS, GREEN ONIONS, and GREEN GARLIC!
The GREEN ONIONS are 100% edible from their green tips to the bottom of their bulbs. The garlic can be used just like regular garlic, though peeling back into the cloves may be a little more difficult since the layers are moist.
This will be the last week of ARUGULA for the next few weeks, as they go to seed quicker in warmer temperatures.
This week, I attempted an experiment to make CARROT and ARUGULA soup off a recipe I found here for broccoli and arugula soup. Needless to say, carrots don't necessarily substitute well for broccoli, and I shouldn't have trusted a recipe I found on a detox website to be, well, very flavorful. Through substitution and last minute additions, I give you my recipe for an ARUGULA and PARSLEY topping.
ARUGULA and PARSLEY Topping:
*serve over choice of grain, or salad
**makes a very mild flavor
ingredients:
1 tbsp olive oil
1 GARLIC clove
1 GREEN ONION
5 decent sized CARROTS
2 cups water
2 cups ARUGULA
2-3 stalks PARSLEY
2 tbsp lemon juice
1/2 tsp salt and pepper each
1 1/2 tsp cumin
directions:
-heat olive oil on stove. add finely sliced GARLIC clove and coarsely chopped bulb of GREEN ONION (save the greens for later). Cook until fragrant.
-add CARROTS and cook for about 6 minutes.
-add water, salt, pepper, and cumin
-bring to a boil, cover and let simmer until the CARROTS are tender.
-pour the soup into a blender or food processor with lemon juice, ARUGULA, ONION greens and PARSLEY. Blend until desired consistency.
I would recommend tasting the concoction, and adding more salt and pepper to taste as you blend. In retrospect, I may have added too much PARSLEY, and not enough CARROTS (though I decreased and increased their amounts in the recipe above, respectively). I also diluted the amount of water by 1/2 a cup to increase flavor. The cumin adds a great balance overall, but feel free to experiment with your own favorite spices!
7.07.2014
july garden morning- saturday the 12th
Yeah! For! Summer! We hope you'll join us in the garden this weekend. The weather will have cleared by then, I think.
WHO: littleGrasse shareholders & friends
WHAT: group morning in the garden with potluck to follow
WHEN: Saturday July 12th 9am, with potluck at noon
WHERE: 309 Miner Street Rd.
We'll make something delicious with peas & a dessert for the lunch.
WHO: littleGrasse shareholders & friends
WHAT: group morning in the garden with potluck to follow
WHEN: Saturday July 12th 9am, with potluck at noon
WHERE: 309 Miner Street Rd.
We'll make something delicious with peas & a dessert for the lunch.
 |
| calvin with a chick |
7.03.2014
welcome to our guest blogger
If you've read either of the last two posts (both with recipes) then you've already seen the handiwork of our apprentice Emily Penna. She'll be working to give you timely information regarding details of your shares and ideas about how to use the ingredients. This is a welcome addition for us and it will free Bob and I up to share other kinds of information like field updates and philosophical CSA musings! The newest apprentice, Lauren just moved in this past weekend and I hear she's big into Moroccan cooking. You may see her in these pages in the future.
As always, we welcome your recipe ideas to add to the diversity of tastes and cooking styles represented. You can email them to us directly or share comments on the blog in response to Emily's posts.
We hope you've enjoyed the start of harvest season as much as we have. Coming soon in the share room are carrots and summer squash!
FYI: Yes, pickup is on for tomorrow July 4th.
As always, we welcome your recipe ideas to add to the diversity of tastes and cooking styles represented. You can email them to us directly or share comments on the blog in response to Emily's posts.
We hope you've enjoyed the start of harvest season as much as we have. Coming soon in the share room are carrots and summer squash!
FYI: Yes, pickup is on for tomorrow July 4th.
 |
| nest in the hops house |
7.01.2014
share distribution- first week of July
SHARE OFFERINGS:
PEAS- snap or snow
BROCCOLI
MIXED SALAD GREENS
RAINBOW CHARD
GARLIC SCAPES
MARJORAM
BASIL
This is the last week GARLIC SCAPES will be available for pickup this year (soon there will be fresh garlic). In addition, this is the first week MARJORAM will be available. MARJORAM is an herb used similarly to oregano. To celebrate the crossing paths of two somewhat obscure ingredients, we decided to use them both!
MARJORAM & GARLIC SCAPE PESTO
2 c. MARJORAM leaves, loosely packed
1/2c. GARLIC SCAPES, crudely chopped
1/4c. unsalted sunflower seeds
1/4c. parmesan cheese
1/2c. olive oil
1tbsp. lemon juice
pinch salt
directions:
- puree dry ingredients in food processor
- add olive oil and lemon juice, puree again.
- taste test. salt to taste (we only needed a pinch!).
We doubled the recipe and were able to fill up a 15oz jar, in addition to having leftovers. It tastes quite similar to a regular pesto, so adjust accordingly if you'd like to bring out any of the flavors. As you may guess from the above photo, it pairs nicely with fresh broccoli and sharp cheddar cheese. BASIL may also make a good addition, though we didn't put any in ours. We'd love to hear if you try the recipe/any modifications you make!
PEAS- snap or snow
BROCCOLI
MIXED SALAD GREENS
RAINBOW CHARD
GARLIC SCAPES
MARJORAM
BASIL
This is the last week GARLIC SCAPES will be available for pickup this year (soon there will be fresh garlic). In addition, this is the first week MARJORAM will be available. MARJORAM is an herb used similarly to oregano. To celebrate the crossing paths of two somewhat obscure ingredients, we decided to use them both!
MARJORAM & GARLIC SCAPE PESTO
2 c. MARJORAM leaves, loosely packed
1/2c. GARLIC SCAPES, crudely chopped
1/4c. unsalted sunflower seeds
1/4c. parmesan cheese
1/2c. olive oil
1tbsp. lemon juice
pinch salt
directions:
- puree dry ingredients in food processor
- add olive oil and lemon juice, puree again.
- taste test. salt to taste (we only needed a pinch!).
We doubled the recipe and were able to fill up a 15oz jar, in addition to having leftovers. It tastes quite similar to a regular pesto, so adjust accordingly if you'd like to bring out any of the flavors. As you may guess from the above photo, it pairs nicely with fresh broccoli and sharp cheddar cheese. BASIL may also make a good addition, though we didn't put any in ours. We'd love to hear if you try the recipe/any modifications you make!
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