November 2nd, 2021
What’s in this Week’s VEGGIE BOX: Winter Squash, Pomegranates, Basil, Bok Choy, Green onions, Romaine Lettuce, Raisins
Bread this week: Round Lavain OR Whole Wheat, your choice of one
Winter Quarter Payment is Due November 8
~The new quarter starts November 16 and ends February 15 2022.
No deliveries November 27th, December 25, 28, January 1, 4 & 8
Saturday November 27th boxes will be delivered on Tuesday November 23rd
Saturday December 25th boxes will be delivered on Tuesday December 21st
~Please let us know if you DO OR DO NOT plan on continuing.
~Please do not leave payments at drop sites
!Holiday Special Orders!
If you are interested in purchasing anything please get your order in by November 30th.
This week on the farm
Life has returned to normal on the Farm. 6” of rain on a Sunday will do that. Suddenly that terrible, itchy feeling of all is just not right… is gone. Boy are we creatures of short memory! But I have got to love it while it lasts. Walking around a newly invigorated, newly reborn farmscape is just a walk down memory lane. This is what fall smells like. This is the feeling of expansion and rehydration that is transmitted through each pore of an exposed face. This is the passing of the fever of anxiety about keeping every tree, shrub and flower watered. This is nature taking a load off our shoulders. This is hearing a new note in birdsong, seeing a new suppleness to the willow, a misty in the air that isn’t pulverized soil particles. This is a new sense that for this moment, all is right in the world. This is nature asserting herself.
Amazingly, there was no damage done on the farm. 6” in 24 hrs is perhaps the largest, or nearly the largest, 24 hr total in my memory. But mean, mode and median, the average and the constant was ¼ inch per hour for 24 hours. The thirsty, no, even parched soil opened up its own pores, the leaves, trunks and branches opened up their stoma, and let it all in. There may have been runoff somewhere, but there were no little rivulets carving the face of our farm, just a steady rain of water that fell, sat for a moment, and moved into the soil, the leaf, the residue of a year and a half of struggle that carpets the ground.
Now a week later, mushrooms have appeared in profusion, the smells of decomposition come through the window at night and walk with us through the fields. An entire new generation of weed seeds, sensing their moment are breaking through the soil surface, sensing that this is their moment, the moment that was made perfectly for them. The birds and rodents that hovered around the few sources of water, falling prey to our predators that know perfectly where lies today’s meal, have found that water is everywhere, in the soil, in the shade, on every living surface. Its times like this that makes life a little bit longer… Have a great week ~ Jeff
Día de Muertos, or Day of the Dead is being celebrated starting November 1 to November 2. In honor of these two days, the flower bouquet is mostly marigolds, the flor de muerto. This celebration primarily from the Mexico and Latin American countries is a time to honor the legacy of those who have died. It's deeply rooted in pre-Hispanic Aztec rituals tied to the goddess Mictecacihuatl, or the “Lady of the Dead”, who allowed spirits to travel back to earth to commune with family members. That tradition was blended with the Roman Catholic observance of All Saints Day by the Spaniards when they conquered Mexico. All Saints Day honors children and infants who have passed the first day, and the second day, All Souls’ Day, honors adults. An important part of the celebration, involves creating an elaborate altar, or ofrenda, decorated with photos of the dearly departed, painted skulls, bottles of tequila or Mezcal, candles and symbolic flowers. Like everything else on the altar, the chosen flowers carry deep meaning. Often called “flowers of the dead,” cempasuchil, or flor de muerto, these bright orange and yellow marigold flowers’ fragrance is said to lead souls from their burial place to their family homes and attracting souls to the altar. Their bright and cheery color also celebrates life instead of feeling bitter about death. Sometimes people even create a marigold path from their home to the altar. Some of the earliest written mention of cempasúchil dates back to the 16th century, in the Florentine Codex. The Spanish Franciscan friar Bernardino de Sahagún described the Aztecs’ medicinal use of various flowers and plants, including the marigold’s use in a festival commemorating the dead.
1/2 cup chopped green onions
1/2 cup packed basil leaves
1/3 cup walnuts , toasted
1/4 cup grated manchego or pecorino cheese
2 tbsp lemon juice
1/4 tsp pepper
Pinch of salt
1/2 cup olive oil
PULSE onions, basil, walnuts, cheese and lemon juice in a food processor until finely chopped. Add pepper and salt. With motor running, slowly add oil, stopping after every 2 tbsp to scrape down sides with a spatula.
Garlic Bok Choy Recipe
Source: the forked cpoon
1 tablespoon vegetable oil
5 cloves garlic (minced)
2 large shallots (minced)
2 pounds baby bok choy (halved or quartered)
2 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon crushed red pepper
Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of the pan. Add the garlic and shallots, stirring continuously for 1-2 minutes, or until fragrant. Add the bok choy, soy sauce, and sesame oil. Toss to coat and cover. Cook for 1-2 minutes, uncover and toss, and then cover and continue to cook until bok choy is cooked to desired doneness (approximately 3-5 minutes more). Sprinkle with crushed red pepper and serve immediately. Enjoy!
Egyptian Barley Salad with Pomegranate Vinaigrette
Source: onceuponachef with Jenn Segal
1-1/2 cups pearl barley (do not substitute hulled barley or hull-less barley)
Salt and pepper
1/4 cup extra virgin olive oil, plus more for serving
2-1/2 tablespoons pomegranate molasses
1 teaspoon fresh lemon juice
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 cup coarsely chopped fresh cilantro or parsley
1/2 cup raisins
1/2 cup unsalted shelled pistachios or walnuts, chopped coarse
4 oz feta cheese, cut into 1/2-inch cubes
1/2 cup scallions, green parts only, thinly sliced
1/2 cup pomegranate seeds
Bring 4 quarts water to boil in a large pot or Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, about 45 minutes, or according to package instructions. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes. In a large bowl, whisk together the oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and 1/4 teaspoon salt. Add the barley, cilantro, raisins, and pistachios (or walnuts) and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve. Make Ahead: The cooked barley and vinaigrette can be refrigerated separately for up to 3 days. To serve, bring barley and vinaigrette to room temperature, whisk vinaigrette to recombine, and continue with step 3, seasoning to taste as necessary. Dressed salad can be held up to 2 hours at room temperature before serving.
Sichuan Bok Choy Tofu Stir Fry
Source: the wanderlust kitchen
For the sauce:
4 tablespoons low-sodium soy sauce
4 tablespoons honey
1 tablespoon grated ginger
2 cloves garlic, peeled and grated
2 teaspoons sesame oil
2 teaspoons water
2 teaspoons corn starch
1 teaspoon ground Sichuan peppercorns
For the Stir Fry
14 ounces firm tofu
2 teaspoons low-sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons sesame oil
5 tablespoons corn starch
2 teaspoons canola oil
3 cups chopped bok choy
Bring three cups of water to a boil. Whisk together all of the sauce ingredients and set aside. Drain the tofu and cut into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag. Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Re-open the bag and add one tablespoon of the corn starch. Re-seal and shake to coat. Repeat with remaining cornstarch, one tablespoon at a time, until the tofu is well-coated. Heat the canola oil in a large skillet or wok set over medium heat. Add the tofu, working in batches if necessary, and cook for one minute per side (6 minutes total) until golden brown. Transfer to a paper-towel lined plate to drain. When finished frying the tofu, add the bok choy to the pan and cook for 2 to 3 minutes; until browned and wilted. Give the sauce a good stir and add it to the pan along with the tofu. Toss well and cook for 1 to 2 minutes, until thick. Serve hot.
Haloumi with pomegranate and basil
Source:food to love
17 Oz haloumi
1 tablespoon lemon juice
2 tablespoon extra-virgin oilve oil
6 large basil leaves, finely sliced
freshly cracked black pepper
crusty bread, to serve
Preheat a large non-stick frying pan or chargrill over high heat. Slice the haloumi into ¼- ½ inch thick slices and cook for 1-2 minutes per side or until golden. Lay the haloumi on a platter and sprinkle with the pomegranate seeds (the easiest way to do this is to hold the pomegranate half over the platter and hit the rind with a wooden spoon). Drizzle the lemon juice and olive oil over the haloumi and garnish with a sprinkling of basil and black pepper. Serve with slices of crusty bread.
Green Onion Cakes
3 cups bread flour
1 ¼ cups boiling water
2 tablespoons vegetable oil
salt and pepper to taste
1 bunch green onions, finely chopped
2 teaspoons vegetable oil, or as needed
Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes. Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style; coil each pancake and pinch open ends together to form a disc. Roll each circle flat to about 1/4 inch thickness. Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side. Add more oil between batches, if necessary.