June 16, 2020

 

What’s in this Week’s Veggie Box? Apricots, Potatoes, Summer Squash, Cucumbers, Carrots, Rosemary and Cabbage

This week’s Bread Options: Walnut or Lavain

 

Fruit Special Orders Options

12 pound box for $45.00

~ Apricots       ~ Santa Rosa Plums

~ Mixed Medley ( ½ Plums & ½ Apricots)

 

The moment is now to buy extra fruit to eat, make pies, to freeze or to jam and preserve for the winter. Please email us with your order to humus@cal.net as to how many boxes you want. We will deliver to your delivery location next week June 23.

 

 

This Week on The Farm

One of my Girl Scout friends from high school gave me some of her Italian beans to plant in my garden this year. She has given them to me in the past, but this year they made it into the ground. She has been growing and saving this seed that her grandfather gave to her since 1970. Her grandfather came from the old country and brought the family beans with him. Back where they originated, sometime, somehow they got lost, possibly to flooding, or some major weather disaster, or so the story goes. So now, these seeds are what remains¸ but my friend has no idea of their name, she just knows they are the best Italian beans on the planet. She asked me how she could research, or somehow find the name of the beans, and I told her she could contact Seed Savers and see if there was a bean expert that could help her. But then I got to thinking about some of the heirloom seeds that we grow, those best of the best that got into Jimmy Nardellos pocket when traveling to the new country, and are now called Jimmy Nardellos Sweet Italian Frying peppers, So I said to my friend Diane, just give them your family name and call them Selvino Maffei Heirloom Italian Beans and there you have a name, that’s how seeds are saved and continue on through the generations. I can’t wait to find out how they taste and help build the seed bank, if they work out, hey you might just see some in your boxes next year. I find that story fun, exciting connecting a families linage, and it made me sit back and ask the question to myself, what heirloom bean, carrot, cucumber, pepper or what not does my family have to pass down from generation to generation. Well, I came up blank. We have grown lemon cucumbers because I remember first eating them in my grandmother’s garden. Or the big red onions that we have been putting in your box are in honor of the hugest sweetest red onions that Jeff’s dad would raise in his garden in Modesto, but neither of what we have are seeds handed down from grandmother, to mother to daughter. They are from memories of that first taste of something new, a cucumber that looks like a lemon, that was novel as it is the sweetest juiciest

cucumber ever, and it brings back grandma making a tomato, cucumber and onion salad for us in her kitchen.

               Jeff and I have been gifted the opportunity to be caretakers of my family’s ranch in Santa Rosa, and we have been going there weekly to garden, fix, repair and discover this place, learn of my linage, to connect to family that is still in the area that I never really knew, but mostly to bring alive the memories of place. Not only was this where I ate my first lemon cucumber, and put the peals in my grandma’s compost pile, but I canned fruit, made jam, made Gravenstein applesauce with my grandma and I watched her cut flowers and make beautiful flower arrangements. As I walk the same pathways as my grandma and great grandma every step I feel more connected to them. After my mom passed I was going through some of her boxes and found a box of diaries of my grandmas from 1950-1960’s, journals of what she did everyday through the years. She worked in her garden in the mornings, maybe waxed the dining room floor, took care of my young cousins, went to visit her sister in town, and would come home to can 7 quarts of pears or cherries. Everyday some combination of those activities, she might get her hair done or go to the movies, but man she was busy! At first I was just reading them, finding tid bits of historical events, like when they torn down the tank tower or when a cousin was born. But I started reading them over again, and taking notes of all the plants she was buying or planting in which month, and where. She also would make notes of how many daffodils she would cut and take into town to the local florist, one day she cut 1000 stems!  In 1956 to the best of my calculations she sold 8000 daffodils. Now I am researching and making a file of all the plants she mentions, with a photo so that I can identify them or see if they are still in the garden. My grandmother was a quiet one, I don’t really ever remember having a conversation with her, but it has become clear to me every day that I walk those paths, or look at her garden, or try to remember where the rose arbor was, or the gladiola bed along the tennis court, I am continuing her footsteps, she is definitely in me, her deep interest in plants, the skill to landscape, her love to collect different varieties, and forms of plants and the need to turn it into making a penny. So there is no bean seeds handed down, but I decided my heritage is in daffodils! There are many still remaining in the fields, but sure not 8000-10,000, so I decided that this fall I am going to have a family gathering and plant daffodils. I have to tell you just one more thing, I also find my mom in me, because she loved to research, she used her encyclopedias till they were with tattered edges, and was blown away when she became adept at the internet. So I started looking up heirloom daffodils…OMG there are varieties from the 1600! In one catalogue they had 19 pages of daffodils, and many of them were heirlooms. So I will purchase some of the varieties that my grandmother mentions and had in her fields, but then how can I resist some of these other oldies but goodies? I think there is a name for those of us that just can’t stick to a few, but want them all-not sure what it is, but that’s me. I will be selective for sure, but it will be very hard to limit myself. I will keep the daffodil linage going; invite our family to join me in creating memories of planting the family heirloom…daffodils. Have a Fabulous Week ~Annie Main

 

Cucumber, Tomato & Onion Salad

1 cucumber sliced

2 large tomatoes diced

½ red onion sliced

2 tablespoons olive oil

1 tablespoon red wine vinegar

salt & pepper to taste

Combine all ingredients in a bowl and toss well. Refrigerate at least 20 minutes before serving.

 

Roasted Carrots and Potatoes with Carrot Top Pesto

1 bunch fresh carrots with tops

1 pound red potatoes

2 cups carrot tops, packed

3 tablespoons macadamia nuts

2 garlic cloves

1/4 cup Parmesan

1/3 cup extra virgin olive oil

Salt and pepper, to taste

Preheat oven to 425 degrees. Wash and scrub carrots and potatoes. Remove tops from carrots and slice in half lengthwise. Cut potatoes into 3/4″ cubes. Toss with olive oil and season with salt, pepper and a little dried thyme. Roast for 30 minutes, stirring and flipping once.

Toast macadamia nuts in the oven for 5 minutes to release the oils. Wash carrot tops in a deep bowl of cold water, stirring to release grit. Lift greens out at replace water until water runs clear. Pull fronds from stems and pack to make 2 cups.

Pulse carrot tops, macadamia nuts and garlic in a food processor with the blade attachment until a paste forms. Add Parmesan and continue a few more pulses. Start processor, remove food pusher and slowly stream olive oil while the machine is running. Season with salt and pepper. When roasted veggies are done, toss with about 1/4 of pesto. Pack remaining pesto in a container or jar and coat with olive oil to seal. Pesto will keep for several days and tastes good on everything!

 

Roasted Cabbage with Warm Walnut-Rosemary Dressing

Three 1 3/4-pound heads of green cabbage, each cut into 6 wedges through the core

3/4 cup extra-virgin olive oil

Freshly ground pepper

8 garlic cloves, peeled and halved

6 rosemary sprigs

1 1/2 cups walnuts (4 1/2 ounces)

1 stick unsalted butter

1/4 cup apple cider vinegar

2 tablespoons Moscatel vinegar or white balsamic vinegar  Preheat the oven to 400°. In a large roasting pan, toss the cabbage wedges with the olive oil and season with salt and pepper.Arrange the wedges cut side down in a single layer and scatter the garlic and rosemary sprigs around them. Cover tightly with foil. Bake for about 45 minutes, until the cabbage cores are tender. Uncover and bake for about 20 minutes longer, turning once, until the cabbage is brown around the edges. Arrange the cabbage on a platter and tent with foil. Strip the rosemary leaves from the stems; discard the stems and garlic.In a medium skillet, toast the walnuts over moderate heat, tossing, until lightly browned, 5 minutes. Let cool, then coarsely chop.  In the same skillet, melt the butter. Add the chopped walnuts and cook over moderate heat, stirring, until the butter turns medium brown and smells nutty, about 5 minutes. Add the rosemary needles and cook, stirring, until crisp, about 1 minute. Reduce the heat to low, stir in both vinegars and cook until the dressing is slightly reduced, about 2 minutes. Season with salt and pepper. Spoon the dressing over the cabbage wedges and serve.

 

Apricot and rosemary galette

The rosemary provides a subtle background flavour, which works beautifully with the tart, sweet apricots. It can be eaten hot, warm or cold.

For the pastry:

100g plain flour, plus extra for flouring

1 tablespoon caster sugar

75g cold, unsalted butter, cut into 1cm cubes

2-4 tablespoons ice-cold water

For the frangipane:

30g unsalted butter, softened

50g ground almonds

2 tablespoons caster sugar

For the topping:

½ tablespoon chopped rosemary, plus a few flowers to decorate (optional)

8 apricots, or more if small

15g unsalted butter

1 tablespoon caster sugar

2 tablespoons apricot jam

To serve: Crème fraiche or double cream

To make the pastry, combine the flour, sugar and the butter pieces and stir together, then cut the butter pieces in the flour, using a food processor or by hand, until they are the size of petits pois.If you have used a food processor, transfer the mixture to a bowl. Add the ice-cold water, a tablespoon at a time, mixing lightly until the dough comes together. Small pieces of butter should be visible throughout the dough - this will give it a flaky texture when cooked. Press it into a disc, wrap in cling film and rest in the fridge for at least 30 minutes.For the frangipane, beat the butter until creamy, add the almonds and sugar and mix to make a smooth paste.To assemble, first heat the oven to 190˚C/fan oven 170˚C/mark 5. Line an oven tray with baking paper. Roll out the pastry on a lightly floured surface to form a 30cm circle, about 2mm thick. Carefully lift it onto the prepared tray.Spread the frangipane in an even, thin layer over the pastry (you probably won't need it all, so freeze any left over). Sprinkle with the chopped rosemary. Cut the apricots in half, discarding the stones. Finely slice 4 apricot halves and lay them in a thin line around the edge of the pastry, about 4cm from the outside edge. Fold the edges of pastry over the chopped ring of apricots to form a crust.Cut the rest of the apricots into quarters and arrange them over the base. Melt the butter and brush it over the crust. Sprinkle the sugar over the crust and the apricots. Bake for 25-30 minutes on the middle shelf of the oven, until the pastry is brown and crisp and the apricots are soft. Melt the jam in a small pan and sieve it to make a smooth glaze. Brush this all over the cooked apricots. Scatter with rosemary flowers, if using.