July 2, 2019

 

What’s in this Week’s VEGGIE BOX: Chard, Kale, Onions, Cucumbers, Basil, and Squash

What’s in your FLOWER BOUQUET: Fleabane, Scabiosa, Statice, Shasta Daisy’s, Cosmos, Zinnias and Sunflowers

What’s in your Fruit Bag? Apricots, Figs, Plums, and Peaches

 

This Week on The Farm  

This last weekend it became very clear how difficult it is for Jeff and I to say “no”. It felt like Grand Central Station swinging doors over the weekend, in the midst of apricot season to boot. It started with an old friend coming on Friday to visit for the weekend. Nina wanted to harvest apricots to take back north, and time to walk the farm and spend with Jeff and me. A few weeks earlier, Jeff had told Ali that he wanted the piano that was sitting in her house in Davis. Ali and her housemates had to evacuate for the month of July for renovation, and needed to remove all the accumulated items in the house from the last 12 years of previous renters. So Saturday, Jeff rented a trailer with his brother Larry and they not only hauled the piano out to the farm, but a bunch of mattresses and a huge generator that Larry had for us. That took the entire day-more time than Jeff expected. Saturday eve we had a campfire with a Nina which of course we stayed up late talking into the night. Sunday, which is a time that Jeff and I hold as tight as possible to no commitments, no responsibilities, a day for us to do as we wish..After Jeff picks squash, I water the green house and we get the order for the Farm Shop Truck ready to go. Well, I didn’t say “no” to the group English Professors from across the country and a few international folks that were attending a Conference held in Davis. The conference gathers scholars and artists working in a diverse array of environmental humanities projects. I think the group was interested in our personal story behind our farm, how we farm and work with the ecosystem, and our perspective and experience as organic farmers in California in this day and age. We spent two hours on a Sunday morning, with folks that teach environmental sustainability, our country’s history of food and agriculture, but not too much of a connection to it themselves. It was nice to talk to them, and I think really fun to walk the farm with them and graze food from apricot trees, sharing the history of the apricots, introducing them to the mulberries, and eating fresh figs that most folks have never seen or maybe only eaten in fig-Newton bars. After they left Jeff and I ate a sandwich and then crashed for a few hours. Zach asked for a family meal on Sunday-he has been working a lot with CALFIRE and not home too much, and of course how I can I say “no” to family get together. We had a lovely BBQ, and Nina got to meet the grandkids. Nolie found the outdoor sink that had a squirt bottle of soap, and he discovered he could watch the bubbles come out the gray water line. “Nannie wash your hands again so we can watch the bubbles come out”! How can you say no to your grandson wanting to play with bubbles-I can’t. I said “Nolie we are wasting soap”, he looked and me and said “I know” with his eyes, and then we continued to wash our hands a hundred times. Around 8:30pm the ETC (Environmental Traveling Companions) arrived for a 3 night 4 day farm visit. There are 11 teens that are taking a 20 day watershed trip from Tamales Bay to the white waters of the Sierra with a stop at a water using farm in the middle. They set up camp in the meadow, were ready to start working early Monday morning taking that same eating as you go farm tour. Jeff and I dropped into bed exhausted-all tasks accomplished!  Have a great week ~Annie

 

The Best Lemon Dill Cucumber Sandwiches

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The best lemon dill cucumber sandwiches I've ever had and added a touch of Greek yogurt to the spread. Try this awesome tea sandwich recipe at your next party with eureka! Organic Bread!

6 ounces Neufchatel Cream Cheese, softened

2 Tablespoons Greek Yogurt

Zest of 1/2 Lemon plus the juice of 1/2 a lemon

1-2 Tablespoons Dill

Salt and Pepper to Taste

1/2 Teaspoon Vinegar

1/2 Teaspoon Sugar

1 Cucumber, peeled and sliced

1 Loaf Wheat Organic Bread, crusts removed if desired

In a bowl, add the cream cheese, yogurt, lemon zest, vinegar, sugar, juice, and dill. Mix with a wooden spoon until smooth and season to taste. Cut the bread in half or into quarters depending on size you want.  Spread the mixture on each half of the bread and 2-3 cucumber slices on top of one piece. Close the lid and repeat with remaining mixture.

 

 

Kale and Cucumber Salad with Roasted Ginger Dressing

We know, another kale salad recipe! Don’t write this one off—you’ve probably never had roasted ginger before. It’s what makes this dish special.

Dressing

8 ounces fresh ginger

1 green or red Thai chili

1 garlic clove

3 tablespoons fish sauce

3 tablespoons sugar

3 tablespoons vegetable oil

1 bunch small kale, ribs and stems removed, leaves torn into bite-size pieces

1 cucumber, very thinly sliced

3 Persian cucumbers, very thinly sliced

1 small red onion, thinly sliced

2 tablespoons fresh lime juice

2 teaspoons sugar

Kosher salt

1 bunch cilantro, coarsely chopped

¼ cup store-bought fried onions

Heat broiler. Broil ginger in its skin, turning once, until very dark brown and beginning to scorch in places and a paring knife passes through the center with relative ease, 40–50 minutes (if skin is getting too dark before flesh is tender, turn down the heat or move to the oven). Let cool; slice (leave on the skin).Pulse ginger, chili, garlic, fish sauce, sugar, oil, and 2 Tbsp. water in a food processor, adding additional water by tablespoonfuls if needed, until a smooth paste forms.

Do Ahead: Dressing can be made 3 days ahead. Cover and chill. Toss kale and ¼ cup dressing in a large bowl to coat; massage with your fingers until kale is slightly softened. Toss English and Persian cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 minutes to allow cucumbers and onion to soften slightly. Add cucumber mixture to bowl with kale and toss to combine, adding additional dressing if desired. Serve topped with cilantro and fried onions.

 

Salmon and Swiss Chard

One Pan Garlic Butter Salmon and Swiss Chard- This healthy, gluten-free, low-carb recipe comes together in only 20 minutes!

2 tablespoons butter or coconut oil or ghee divided

1 lb. salmon filet

2 garlic cloves minced

1 onion cut in half and sliced

2 lbs. rainbow Swiss chard leaves and stems separated, cut into 1-2 inch pieces, and reserved (about 2 bunches)

Kosher salt and pepper to taste

Juice of one lemon

Chopped fresh parsley for serving optional. Season both sides of salmon liberally with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot, add the salmon skin side up. Sear for 4-5 minutes, or until salmon easily releases from the bottom of the pan. Sear skin side down for 4-5 minutes, or until salmon is cooked through and flakes easily with a fork. Remove salmon from pan to a plate and cover with aluminum foil to keep warm. Add remaining 1 tablespoon butter to pan and melt over medium heat. Stir in onions until clear and browned add garlic and sauté until fragrant and beginning to toast, stirring consistently, about 30 seconds. Add the chard stems and season with salt and pepper. Stir to coat. Cover the pan and allow to cook for 3-4 minutes, or until tender. Add the leaves and stir, cooking until wilted, about 1-2 minutes. Remove from heat and stir in lemon juice. Serve salmon on top of chard garnished with fresh parsley, if desired. Servings: 4 Author: Elizabeth Lindemann

 

 

Easy Homemade Honey-Fried Figs

Heating figs up in a bit of honey and butter highlights their sweet flavor. Serving them just that simply is tasty, but you can really kick them up a notch if you use the bits left in the pan after "frying" the figs to make a sauce using port or other fortified wine. If you're feeling extra bold, scroll down to see the flambé option! While these are delicious on their own, they really shine when served as a sort of sauce with ice cream or frozen yogurt.

12 figs

2 tablespoons butter

2 tablespoons honey

Optional: 2 tablespoons tawny port, Madeira, or other sweet, fortified wine

Optional: Ice cream, yogurt, or whipped cream

Rinse the figs clean and pat them dry. Trim off and discard any excess stem and cut the figs in half lengthwise. Set them aside. In a medium frying pan, melt the butter over medium heat. Add the honey and gently stir it into the butter. When the mixture is fully combined, set the figs cut-side-down in the honey-butter mixture and cook. Shake the pan now and again to keep the figs from sticking and spoon the honey-butter mixture over the tops of the figs until everything is bubbling and the figs are starting to brown, about 5 minutes. If using port, remove the figs from the pan, and whisk in the port (or whatever you're using). Once the wine is whisked in and a smooth sauce forms, let it simmer and bubble for a few minutes to thicken. Add the figs back in the pan, spoon the sauce over them to heat everything together. 

Serve the figs hot or warm, along with ice cream or topped with a dollop of yogurt or whipped cream.

Flambé Option

Don't remove the figs from the pan. Instead of port, use brandy. Take the pan off the heat and pour the brandy over the figs. Return the pan to the heat. If you have a gas stove, simply tip the pan a bit and the brandy should catch the cooking flame. On other stove-tops, use a long match or lighter to set the brandy on fire. As ever when working with a live flame, exercise extreme caution. Cook, shaking the pan a bit until the fire dies down (it will when the brandy has cooked off).