April 26th, 2022

 

What’s in this Week’s VEGGIE BOX: Carrots, Radish, Spring Onions, Green Garlic, Asparagus and Chard

 

Bread this week: Puligese OR Whole Wheat your choice of one

 

 

~~ NOTICE ~~

Please make sure to check your name on the roster to make sure you are only getting what we have received payment for. If you don’t see your name under an item, PLEASE DO NOT TAKE ONE

 

Contact us if you think there is a mistake.

Thank you!

 

 

Plant Starts: are being delivered today for the Tuesday members. If you have placed an order please look for the box with your name on it. We did run out of a few things, so made a couple substitutions and gave credit to a few as well. If you have any questions please feel free to contact us.

 

This week on the farm

               Its always hard to come back from a little vacation. Although we didn’t stop work completely, we did work on random projects, sleep a little longer and stop a little sooner than we would on a normal work week. Flowers still needed picking, things needed planting and of course the plants for your garden needed gathering. Even though all this was being done, and we knew that we needed to come back to work first thing Monday morning, it was still hard to wake up, even harder to get back in the swing of things. Which is why, this newsletter is just an excuse as to why we don’t have more farm information for you, instead a recapping of a honeymoon or a story of the wildlife that’s been coming around or even the excitement of summer crops to come. Apricots are close!!

               We hope that you forgive us for the lack of information this week. Hopefully next week we can come back and have some stories for you. However, for now, there are just six sleepy farmers out here playing catch up.

We do have your plant orders for you; please make sure you find the box with your name. You may have a credit or a substitution in your box as we did run out of things. If there is something else you would like, let us know, we do have some left over’s of certain items and can send you something else next week. Hope you enjoyed the Spring break.

Sorry again, and we will hopefully be back on our regular scheduled broadcast next week. Have a great week~Good Humus

 

Carrot & Capsicum Sabzi

Source: Archanaskitchen

 

4 Carrots, chopped

1 Green Bell Pepper, cut into squares

1 teaspoon Kalonji (Onion Nigella Seeds)

1 teaspoon Mustard seeds

1 pinch Asafoetida (hing)

1 1/2 tablespoon Coriander Powder

1 tablespoon Garam masala powder

1 tablespoon Red Chilli powder

1 teaspoon Amchur (Dry Mango Powder)

Salt, to taste

Oil

heat a kadai with oil, add mustard seeds and ajwain and allow it to splutter for few seconds. Add a pinch of hing and chopped carrots and saute till they turn soft. This will take about 5 to 10 minutes to cook. Once that is done add the chopped bell peppers and sprinkle some salt and keep sautéing until the bell peppers are cooked. Add all the spice powders like coriander powder, garam masala powder, red chilli powder, amchoor to the vegetables and mix well. Sprinkle some water and cover it with the lid and allow the masala to cook for at least 10 minutes on medium heat. Check the Carrot & Capsicum Sabzi before your turn off the heat and serve hot. Serve the carrot & Capsicum Sabzi Recipe along with the Gujarati Dal Recipe, Phulka and raita to make it a complete meal.

 

SPRING ONION SOUP

Source: BrooklynSupper

1 pound spring onions, greens attached

2 tablespoons extra virgin olive oil

1/2 teaspoon sea salt, plus more to taste

fresh ground white pepper

1 medium Yukon Gold potato chopped in 1/4-inch pieces

1/2 cup dry white wine

1 quart low-sodium vegetable or chicken broth

3 cups young leafy

1/4 cup shaved Parmesan

4 - 5 chives or blades of onion grass, minced

1 green onion, sliced thin, for garnish

Move rack to top of oven and set broiler to high. Shave just the roots from onions, leaving core intact so that onion layers stay in place. Halve or quarter any larger onions. Arrange on a broiler pan and slide into oven. Broil until edges begin to char and onions are tender but still have some bite, about 10 minutes. Meanwhile, set a Dutch oven or small stock pot over medium heat. Add olive oil, and when hot, add potatoes, 1/2 teaspoon sea salt, and a few twists pepper. Sauté potatoes until tender with crisp edges, about 7 - 10 minutes. Add white wine, stir 1 minute, and then add broth. Bring mixture to a boil, then turn heat to low. Taste and add sea salt as needed. Working carefully in batches, blend charred onions, broth and potato mixture, and greens until smooth. (I like this soup with some texture, so I blend until the texture is smooth but still flecked with bits of char.) Pour back into soup pot and warm over medium-low heat just until mixture starts to steam. Heating soup gently is the best way to maintain its emerald green hue. Ladle into bowls and garnish with shaved Parmesan, minced onion grass or chives, thinly slice green onions, and several twists white pepper.

 

Ricotta Dumplings with Asparagus and Green Garlic

Source: Punchfork

2 cups whole-milk ricotta

1 cup finely grated Grana Padano, plus more (for serving)

1 large egg, room temperature

1 egg yolk, room temperature

2 1/4 teaspoons kosher salt, plus more

1/4 cup all-purpose flour, plus more

8 ounces asparagus, trimmed, cut into 1-inch pieces

2 cups chicken stock or low-sodium chicken broth

1 green garlic, pale green/white parts, thinly sliced crosswise

3 tablespoons unsalted butter, cut into pieces

2 tablespoons chopped chives

2 teaspoons fresh lemon juice

Kosher salt, freshly ground pepper

Olive oil (for drizzling)

Check the wetness of the ricotta before preparing dumplings. If the ricotta is sold in an individual drained basket, then all you need to do is pat dry and adjust the quantity to 1½ cups. For ricotta that’s not drained, you’ll need to press it to drain any excess liquid. Line a colander with cheesecloth and set inside a large bowl (to catch the liquid draining from the ricotta). Spoon ricotta onto cheesecloth and put a paper towel on top. Weigh ricotta down using cans or other heavy pantry items; chill for at least 4 hours and up to 24. The ricotta should be dry and crumbly. Measure out 1½ cups. Pulse ricotta, Grana Padano, egg, egg yolk, and salt in a food processor just until smooth. Sprinkle flour over ricotta mixture and pulse again until just combined. Transfer dumpling batter to a medium bowl. Dust a parchment-lined rimmed baking sheet generously with flour. Using a metal spoon, scoop out 2–3 tsp. dumpling batter and scrape spoon against side of bowl at a 45° angle to smooth batter. Using your finger tip, push batter off spoon and let drop onto baking sheet (this may take a few tries). The dumpling will slightly curve at each ends. Dust tops with more flour. (You should have about 65 dumplings.) ASPARAGUS AND ASSEMBLY Bring a large pot of lightly salted water to a boil. Add asparagus and cook until almost tender, 2–3 minutes. Transfer to a bowl of ice water; drain and pat dry. Reserve pot. mMeanwhile, bring chicken stock to a simmer in a large skillet over medium heat. Return pot of water to a gentle simmer and add dumplings (one by one so they don’t crush each other), stirring occasionally, until they’re almost double in size and cooked through and tender, about 4 minutes (dumplings will quickly float to surface). Transfer dumplings to pan; add butter and green garlic. Cook, tossing often, until sauce has thickened and garlic has slightly softened, about 3 minutes. Add asparagus, chives, and lemon juice and toss to warm asparagus; season with salt and pepper. Serve dumplings with more cheese and drizzle with olive oil. Do Ahead: Dumplings can be formed 1 month ahead. Freeze on baking sheet, then transfer to resealable plastic bag once frozen. Cook from frozen about 6 minutes.

 

Swiss Chard and Spring Onion Risotto

Source: Washington post

1 tablespoon olive oil

2 ounces diced pancetta

8oz spring onions, halved lengthwise and thinly sliced

5oz Swiss chard, stems removed, cut in 1-inch squares

1 cup arborio rice

1/2 cup white wine

4 cups homemade or no-salt-added chicken broth, heated until almost boiling

2-4 tablespoons freshly grated Parmigiano cheese

Freshly ground black pepper

Kosher salt

Heat the oil in a 4-quart pot over medium-high heat. Once the oil shimmers, add the pancetta and stir to coat. Cook for 4 or 5 minutes, until the pancetta starts to crisp. Add the sliced spring onions; cook for 3 to 4 minutes, stirring, until the onions soften, then add the chard and cook for about 4 minutes, stirring until it has softened. Stir in the rice; reduce the heat to medium, then pour in the wine. Cook, stirring, until the wine is absorbed. Add 1 cup of the warm broth and stir until the liquid is almost fully absorbed; then add the broth 1/2 cup at a time, stirring and allowing the liquid to be absorbed each time before adding more. After 3 cups of the broth have been incorporated, start tasting the rice to see whether it is done. If it is still too firm, add 1/2 cup of the broth, stir until that is absorbed and then test for doneness. Repeat with the remaining 1/2 cup of broth if needed. When the risotto looks creamy and the rice is slightly firm to the bite, it's done. Remove from the heat. Add 2 tablespoons of the cheese. Season lightly with the pepper, stirring just to incorporate. Taste, and add some or all of the remaining cheese, plus salt and/or pepper as needed. Serve right away.

 

Asparagus Pasta With Lemon Garlic Butter Sauce

Source: butteredveg

⅓ pound angel hair pasta, 

20 stalks asparagus, sliced

1 bunch Swiss chard, chopped

1 clove garlic, minced

1 red onion, sliced

1 tablespoon olive oil

pinch Himalayan pink salt

pinch Freshly ground black pepper

Garlic Lemon Butter Sauce

6 tablespoons cold unsalted butter

2 cloves garlic, minced

2 tablespoons yellow onion, finely chopped

1 tablespoon white wine vinegar

3 tablespoons lemon juice, freshly squeezed

¼ cup water

¼ teaspoons Himalayan pink salt

pinch black pepper

Slice butter into 6 pieces. Use your smallest skillet or pot, and place it on medium-low heat. Add 1 piece of butter, and after it melts add the garlic and onion. Gently sauté until translucent. It should not get too brown.  Add white wine vinegar, lemon juice, and water, and reduce to less then a quarter cup of liquid.  Reduce the heat even further. Add 3 more pieces of butter and whisk until smooth. Add the remaining 2 pieces and whisk. Remove from heat. Add salt and pepper to taste. Wash the asparagus and snap off the woody part of the stems. Slice into 1-inch pieces on a diagonal. Wash Swiss chard and remove the stems but don’t discard. Chop the stems finely and keep them separate. Chop the Swiss chard leaves.  Meanwhile, fill a large pot with water and bring to a boil on high heat. Season the water with a tablespoon of salt.  Add the asparagus and blanch it for 2-3 minutes, until cooked, but still firm. Remove with a slotted spoon and set aside. Next, add the Swiss chard leaves and cook for 3-5 minutes, until soft. Remove with a slotted spoon and set aside. Now cook the pasta in the same water according to the package instructions. Meanwhile, slice the red onion and mince the garlic. Heat a large wok or skillet on medium-high heat and add the butter. Add garlic, onion, and the stems of the Swiss chard and sauté until browned.  Add blanched Swiss chard and asparagus to the hot pan to reheat. Follow with cooked pasta and lemon butter sauce. Mix continuously with two spoons until the pasta is evenly coated and warm.  Turn off the heat and serve. Enjoy!