May 12, 2020

 

What’s in this Week’s Veggie Box? Chard, Bok Choy, Asparagus, Green Garlic, Onions, Lettuce, and Turnips 

NOTE-Last week there was an error in the What’s in the box listing: at the last minute the oregano was replaced by spinach, sorry for the confusion.

 

NO DELIVERY

Tuesday May 19

Saturday May 23

 

 

This Week on The Farm

Up to a few weeks ago our cut flowers have been really slow to mature, they just have been poking along and we have been limiting our numbers to the Co-ops in Sacramento and Davis. Mother’s Day week is the biggest week of our spring flowers and Ali was afraid that we just wouldn’t have much to offer. But it seems that the flowers were waiting for this moment, they just exploded with blooms ready for cutting, especially with the warm weather. We cut flowers every day this last week, bunching 17 dozen on Tuesday and 14 dozen on Wednesday for the Co-ops, then another 6.5 dozen on Thursday for Matchbook Winery, who were offering flowers with their Mother’s Day wine pick up, and on Friday, another 13 dozen for the stores, along with 14 dozen for the farmers market. We managed it pretty well, with some extra help from friends that bunched with us so we weren’t stretched too thin. We didn’t finished bunching all of the flowers, but at 9pm Friday night we threw in the towel and called it quits. We ate a fast dinner and headed to bed so we could get up early and be ready for the market. It was Ali’s turn to do market, during the current Covid-19 Pandemic both of the girls have been alternating markets, Jeff does market set up and comes home, and I hold down the fort. At the last minute Ali decided that she needed more help so called in back up for Saturday morning sales. Claire was the Sac Co-op and Matchbook Winery delivery service and when the all vehicles were gone and the dust settled I started cleaning up the barn with all the remains of the flowers buckets, stems of flower trimmings strewn all over the barn floor, bunching the flowers that will dry and composting the stragglers. I hadn’t gotten too far, just making piles on the floor to pick up when at 9:15am Ali calls from the market “I’m sold out, well she said “12 bunches were left of the 160 that we took!” I thought she was joking, but it turned out not to be the case, and it was a really good thing she had an extra person to help sales. She said “well if you want you could bring in to market some of what is left in the cooler” some of what we didn’t have time to bunch. In the past, whenever we take in to market a second round of boxes of produce, it is usually ends up more enthusiasm of the idea of selling more than a lucrative effort; it never sells or is worth the drive in. So I hesitated, but then said well they won’t sell sitting in the cooler either, so Jeff and I loaded up 2-5 gallon huge buckets of iris, 6 buckets of godetias, 1 large bucket of larkspur and one of statice and I headed into market. By 10am I had unloaded the flowers and was about to head home to start my gardening projects when Ali turned around to see if anyone was interested in some on the spot bouquets, and there was a line already forming. I could see that she was going to need some help bunching, so for the next hour we made the fastest, (probably not our best bouquet making) flowers to order, nonstop, until there was nothing left! AMAZING!

For the past 7 or so years our Mothers Day is not over once the flowers leave the farm, as usually we have Hats and High Tea on Saturday afternoon. Jeff is happy to leave the farm to work the entire market as Ali, Claire and I are home chopping, mixing, baking, setting tables, putting up a market booth of all our jams and jellies. We are getting ready to create this incredible experience for about 50 folks to come enjoy a High Tea in my garden and eat the most amazing food from our products. Then Sunday because everything is all set up, we participate in the Capay Valley Garden Tour where about 400 people starting at 10am come to stroll in our garden. Well both of those events were cancelled due to the social distancing precautions that we are all participating in during this pandemic. I did get to do some gardening after I returned from the Saturday market, and on Sunday the girls surprised me with my very own personalized tea party just for the four of us.  Beautifully set with delicate tablecloths, tucked under the elderberry tree in the garden, with my mamas china; Claire’s talent is creating the most beautiful setting, complete with flowers on the table, and perfectly set!, And then the girls served the most fabulous spread of fruits, cheeses, teas, and tasty high tea delectable’s one could imagine, and for the first time I experienced High Tea in my garden for Mother’s Day. We sat and listened to the quiet of the garden, tried to stay off the topic of farm, enjoyed a very special day, not wanting the moment, the food, and the conversation to end. Then we all went our different ways on the farm, I started a new book, reading in my favorite chair under the rose arbor, alternating with some photographing of flowers and of course some napping with the dogs too.  That evening after naps and lots of quit time we came back together for a barbeque, and Claire had hard ciders to sample and we told silly jokes and laughed into the quiet night sky all evening. That was probably the most relaxed, best Mothers Day I have ever had! What a different weekend just happened!

Have a Great Week! ~Annie Main Good Humus Produce

 

Green Garlic

Around this time of year, one of our favorite things on earth happens -- green garlic comes into season. Green Garlic or spring garlic is just the young version of the garlic that we all know and love. Before your garlic divides itself into separate cloves, it starts out as a green plant, with a stalk, leaves and the garlic scapes. There are a lot of things to love about green garlic, but we want to highlight two of the biggest ones today:

Green garlic can be used anywhere you'd use regular garlic, but it will impart a slightly less intense, slightly more verdant flavor to whatever you put it into. We often end up using a little more green garlic than we would regular garlic in recipes, but it is also important to note that we really love garlic.

Our favorite thing about green garlic is that the whole plant is edible, from bulb, to stalk, to leaf, to scape. The higher up you get on the stalk, the woodier it usually gets -- once it gets to the point where it would be too tough to chew, cut it off and toss that portion into the bag of vegetable scraps you keep in the freezer for stock. You're all doing that, right?

 

Asparagus with Young Garlic and Horseradish
Salt

1 head young garlic (with a few inches of stem), or 2 garlic scapes

1 pound asparagus, trimmed and washed

2 teaspoons freshly grated horseradish root

1 tablespoon olive oil

Half a lemon

Because I'm too lazy to sauté the garlic to ease its aroma, and because I love mellowing onions and shallots by rubbing them with salt and letting them sit, that's what I did with the young garlic. I pulled away the tough outer layers (save them for infusing the stock you're making with that pastured chicken) and thinly sliced then entire bulb and even a few inches of the stem. After rubbing them with kosher salt, I let them sit for a few minutes while I cooked the asparagus. Blanch your asparagus or sauté it in oil for 2 minutes. Then it's just a bunch of slicing and sprinkling and grating your way to seasonal self-satisfaction. —Amanda Hesser Serves 4

 

Veggie Quiche with Potato Crust

You can use almost any vegetable in this recipe, spinach, asparagus, tomatoes, feta cheese, anything goes!

1 1/2 - 2 russet potatoes, sliced very thin

1 teaspoon olive oil

1/2 sweet yellow onion, diced

1 cup of button mushrooms, sliced

1 green garlic, diced

1 cup of fresh chard, diced

1/4 cup of cheddar cheese

1 teaspoon dried basil, chopped

5-6 eggs, beaten

1/2 cup of milk

Sea salt and freshly cracked pepper, to taste

Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap. Bake in the oven for 7-10 minutes. Remove from oven. Or if they are precooked layer and continue with the recipe, and skip the first baking. Heat the olive oil in a large skillet over medium heat. Sauté the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the green garlic; cook for another 1-2 minutes then remove from heat. Sprinkle the chopped chard, basil and half of the cheese on top of the potatoes then add the cooked veggies. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the veggies and top with the remaining cheese. Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing. Enjoy. Adapted from For the Love of Cooking - Printable Recipes

 

Ginger Garlic Noodle Soup with Bok Choy

Ginger Garlic Noodle Soup with Bok Choy is a nutritious, comforting, and flu-fighting twenty-minute recipe made with homemade vegetarian broth, noodles, mushrooms, and baby bok choy. Easily make it your own by adding chicken, shrimp, spicy chilies, or other veggies.

1 tablespoon olive oil

3 shallots diced

1 bunch green onions chopped, green and white divided

4 cloves garlic minced

2 tablespoon ginger fresh, minced

51/2 cups low sodium chicken broth or water for vegan

2 whole star anise

2 tablespoon tbsp soy sauce or Tamari for a Gluten Free option

10 ounce crimini mushrooms sliced

6 oz rice noodles

  1. heads bok choy roughly chopped

Sesame seeds for topping

Red pepper flakes for topping

Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat. To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often. Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion. Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant. Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes .Remove lid from the pot and carefully remove and discard each star anise from the soup. Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste. Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).

Notes-Not everyone loves the taste of star anise. However, I find that it plays a crucial role in the flavor of the broth. That said, if you hate it or don't have any on hand, I have found cinnamon sticks to be a good substitute. Need a little protein? Don't be shy about adding some chopped chicken or shrimp to the soup approximately 5 minutes before serving (assuming the chicken has been previously cooked). Garnish with Cilantro optional. Author: Jessica Randhawa

 

Sautéed Turnips With Turnip Greens

Japanese or Tokyo baby turnips are tender, sweet, and juicy as can be. By taking advantage of both their leaves and their bulbs, this insanely easy and delicious side dish requires very few other ingredients, allowing the turnip flavor to shine through. The cooking process is divided into two steps (blanching and sautéing), the turnip bulbs come out beautifully browned, while the greens stay plump and tender.

Kosher salt

1 1/2 pounds Japanese (Hakurei) baby turnips, with green tops

3 tablespoons extra-virgin olive oil, plus more for drizzling

Freshly ground black pepper

Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each. Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces. Heat oil in a skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn. Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve. Yield: Serves 4 as a side dish Active time: 25 minutes by Daniel Gritzer