May 21, 2019
What’s in this Week’s VEGGIE BOX: Carrots, Thyme, Asparagus, Green Lettuce, Collards Fennel and Green Garlic
What’s in your FLOWER BOUQUET: Snapdragons, Dianthus, Nigella, Feverfew, Wheat, Statice, Coreopsis, Iris, Larkspur,
starts next week
Payment is due TODAY
Please let us know your intensions to continue or not
Even if you do not plan to continue we want to hear from you. We can work around your summer vacations, just let us know your plans and we can prorate the summer quarter for you.
This Week on the Farm
How many times do you have contradicting feelings and thoughts, each one valid but negating the other? Wonderfully painful is that an oxymoron? It seems that this year has been an oxymoron for me. The long wet winter was everything I ever dreamed of when it comes to this bear having a real season for hibernating, we had more than the usual 4 weeks of darkness, it stretched for 12 weeks for rest, recuperation and reflection, I believe every winter I physically feel the shortness of our winters in my body, I desire more darkness, more rain, more sleep and more non push time. And this year oh my, it was wonderfully satisfying! Yet there were consequences for the farm with that dreamy time, the inability to get ground tilled, the coldness in the greenhouse making plants slow to germinate, slow to grow and the tardiness of getting planted. With the warm dry spring weather we sprung out of that period racing to get ground turned and everything planted, and did pretty good with tomatoes in the ground, squash and cucumbers seeded, some more greens planted and the first round of sunflowers, zinnias and cosmos. But as farming goes there comes the hiccups with equipment breakage, slow repairs which brings delays that cause effects all down the line. And just as we were on the move again, machines running, compost spreaders in place we were working towards the finish of getting the ground prepped for the planting, along comes another rain. Not a spring shower, but a spring downpour that shifts the moods, changes the drive into neutral and all of a sudden from racing we are back in the winter cozy cave with soup a good book and loving the down time. The rain was incredible, the thundershowers great to hear, everything got a good irrigation, and the plants look stunningly vibrant with the rain. But here is the oxymoron of a wonderfully awful retreat, and what tears upon my enjoyment of the cozy cave. I know that the soil will be too wet for another week putting us even later to finishing the first round of planting. I was anxiously relaxing with the down time with cooking a stew that Jeff loves, but also nervously twitching inside wondering if maybe this is the year to be on sabbatical. The cherry crop is pretty much wiped out from the rain as they were just ripening. With the cool weather the mulberries came to a screeching halt, hopefully not ruined like the cherries. Yes, this has been an oxymoron type of year and I continue to work on relaxing into it, trying to stop that stomach churning worrying feeling, knowing that really it is nothing new, the weather has always caused farmers worry, delay and in the end I would rather have rain than drought. Water is life; water is a treasure as we teach the kids that come to the farm to school visits. I give thanks for the rain, without water there would not be a farm here.
And everything feels so full of life; the turkeys are happily displaying their beautiful big tail to the hens. The Bullocks Oriole is back flashing bright yellow/orange/black feathers to everyone, and the king birds are talking up a storm for all to hear. It is a busy world outside of our own; the insects have done an incredible job in reproducing their populations-there is so many of everything everywhere-lots of action in the flowers, with some bright colored insects I have never seen before. And the deer are happily wagging their little short tails with all of the feed. You know no matter what our inner contradictions are going on, with the rainy spring, life flourishes, the seasons change, and no matter what happens we will continue to continue.
But life continues to flourish…the kittens that were rescued from Jeff disking the orchard a few weeks ago are thriving, their eyes are open and they are starting to play with each other. We are bottle feeding them every 3-4 hours and they are so cute, they hold the bottle with their paws and curl their tongs around the bottle nipple and suck away, making little noises to let us know how happy they are in that moment. Their purr is like one of Jeff’s machines, it starts, and gets the job done, but sputters and stalls leaving you not quite sure what’s going to happen next, but it still makes you happy to hear the engine come to life, it means for that moment, everything will continue and things will be okay.
Have a great week~Annie
A uniquely adaptable herb for meats, seafood and summer and winter vegetables. Use sprigs in bouquet garni to fully flavor stocks, sauces, and soups. Add sprigs to slow-roasted tomatoes, braises, and pasta sauces to add depth. Infuse sprigs in poaching liquids for fruit desserts and in cream for caramel sauce.
Artichoke and Fennel Caponata
The ingredients in this sweet and sour Sicilian side dish are roughly chopped to create a spread. Caponate is typically made with eggplant, but his version features artichoke hearts. 1-tablespoon olive oil
1 cup chopped onion or leeks
1 cup chopped celery
1 cup chopped fennel bulb
2 garlic cloves thinly sliced
½ cup raisins
1/8 cup white wine vinegar
2 tablespoons capers
1-½ teaspoons grated lemon rind
¼ teaspoon salt
¼ teaspoon black pepper
1 can tomato sauce (15 ounce)
1 (9 ounce) artichoke hearts frozen or canned
2 tablespoons chopped fresh parsley
Heat oil in a large nonstick skillet over medium high heat. Add onion, celery, fennel, and garlic, sauté 5 minutes or until tender. Stir in raisins and next 8 ingredients (through artichokes). Bring to a simmer, cook over medium-low heat 5 minutes or until liquid almost evaporates. Sprinkle with parsley. Serve chilled or at room temperature.Spoon over toasted baguette slices.
Green Garlic Scrambled Egg Toasts
1 stalk green garlic for every 3 eggs
Milk or cream
Chop green garlic like you would a scallion. Feel free to use all the green part as well as the white part. Beat eggs and add 2 tablespoons milk or cream to eggs. Slice bread thinly and leave near toaster. Sauté green garlic in desired amount of butter over medium flame for a minute or two. Add beaten egg mixture to pan and reduce flame to its lowest possible setting. Stir constantly. As the eggs heat up they will start to steam a little and maybe stick to the bottom of the pan. Add some salt and pepper. Take the pan off direct heat to slow the process down. The longer it takes, the better it'll taste. It should take at least 10 minutes to cook 3-5 eggs this way. Throw the bread in the toaster. As the eggs finally congeal, spoon onto toast, and cut to desired size. Recipe by Martin Bournhonesque
Collards Crunch and Gooey
1 tablespoon Olive Oil
1 bunch collard greens or any other greens
1/4-1/2 cup whole wheat panko bread crumbs
½ cup Mozzarella Cheese
½ cup Parmesan Cheese
Salt and Pepper to taste
Preheat oven to 350. Heat olive oil in a skillet and heat over med-high add chopped garlic and sauté. Shred collard greens (or any others you may have) into the pan and sauté to reduce size as you might with spinach. Add salt and pepper to taste. Once greens have reduced in size, spoon out of pan into a casserole dish that has been rubbed with olive oil, and then sprinkle about panko bread crumbs on top of greens. Add parmesan and shredded mozzarella cheese (as much as you like). Stir the greens, bread crumbs and cheese together in the dish. Chop and sauté the onion and top greens with onions and more cheese and bread crumbs. Bake for about 10-15 minutes (until cheese is melted and top is golden brown). This dish comes out crunchy and gooey and is absolutely delicious!
Herbed Grilled Chicken Breasts with Thyme
4 boneless skinless chicken breasts halved trimmed Kosher salt and freshly ground black pepper
Crushed red chili flakes
3 cloves garlic minced
2 tablespoon chopped fresh herbs-lemon thyme
½ cup fresh lemon juice, plus 4 lemon wedges for serving
½ cup olive oil or more for drizzling
Lightly wet a chick breast with cold water and set it between tow sheets of plastic wrap. Pound it into a broad, flat sheet about ¼ inch thick (called a paillard) using a meat pounder, the side of a heavy cleaver or a skillet. Pound the other breasts into paillard the same way and arrange them on a baking sheet. Generously season each paillard on both sides with salt and pepper and a pinch or two of chili flakes. Sprinkle both sides with the garlic and thyme. Drizzle both sides with the lemon juice and olive oil and pat into the meat with your fingers. Refrigerate the paillards for 20 minutes while you prepare the grill. Heat a gas grill to high or prepare a hot charcoal fire. Brush and oil the grill grate. Arrange the paillards on the grill until cooked and fire to the touch 1-2 minutes to each side. Transfer to a platter and drizzle with olive oil and serve immediately with lemon wedges for squeezing.