October 13, 2020

What’s in this Week’s VEGGIE BOX:  Lettuce bunch, Escarole, Bok Choy, Delicata Squash, Plums, Turnips, Parsley, and Chard

Bread this week:-your choice of one Rosemary Faccacia OR Whole Wheat

 

 

This Week on the Farm

Road Trip!  This week, while the farm sort of slogged through the continual planting, weeding, replanting, ground preparing of the Fall season, Alison and Claire took a classic Road Trip, shortened version. There was a good reason for it, sort of.  The timing was terrible, as in not nearly enough of it.  There were lots of late night and early morning driving, hours and hours on the interstates and just barely enough time to reach a totally exhausted state, then start home.  As with the road trips in my memory, this one will probably be something they will remember forever. 

            They told us the reason for the trip was to see their cousin Jenny who is living in Arizona now, to camp on a lake in the desert of southern Nevada, and to learn to water-ski. (Actually to learn to wake surf, whatever that is)   I am certain the real reason was to break away from life as it is on the farm and to do something so different that it could never be called a part of that life, just a waking dream in the middle of it.   The trip started after work at 5:30 Friday afternoon and in true road trip style, they drove straight through the night, arriving at Lake Mojave south of Las Vegas at 4:00 in the morning.  Reflecting the practical natures of my two daughters, they actually spent a good amount of time at the lake.  The pictures we received showed three young women in joyous connection, being exactly who they have always been for each other.  Reportedly there was never a lull in the action, and the sore bodies and tired eyes that we saw again at 8:00 Monday evening we recognized as the aftermath of a Road Trip.  And here they are this morning, both back at work, overflowing with the memories.

            Taking a break from the farm, on or off the farm, is a necessary thing.  Like a Road Trip, any break in the daily rituals is so essential for life on the farm, to keep us all somewhat fresh and to bring the rejuvenation of a change of perspective.   A break can be anything that takes us away from the moment, from standing up in the middle of the harvest field to watch a hawk soar and cry, to two weeks of nestling tight under cover in the Holiday season or five days in the mountains at the end of summer.  Every farm needs an instigator to bring in the moments of relaxation that keep us going.  Claire is our instigator, thinking ahead of our work when things get too over the top.  She is a natural at it, enjoying the sight of people at their ease.  During the stress of the peak summer times of July and August, she started the celebration of the Friday night cheese and snack (and more!) board.  At the end of a long day preparing for Saturday Farmer’s Market and store deliveries, we sit outside in the dusk and just enjoy each other’s company.  We now look forward to that every Friday night.  It marks the winding down of the week and makes the Friday work easier by the anticipation.  As the work is the backdrop, the sky of our life, so the breaks in the action, large and small, are the stars in the firmament, bringing us visions of the beauty of life as we know it and renewing our certainty of the value of the work.  Have a great week ~ Jeff

 

Tokyo Turnip Salad

Tokyo Turnips are a mild, juicy variety of turnip. We eat the tender roots of this plant, as well as the delicious greens. Tokyo Turnips are tender, slightly spicy and taste like a cross between a radish and a turnip.  Any root vegetable like turnips or carrots will store better if you remove the leaves from the roots. Store both greens and turnip roots in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator. 

Try Tokyo turnips raw in salads, or thinly sliced on crudite plates or with crackers and cheese. You can also cook them in vegetable or miso soups, or steam or stir fry them – they’re quite versatile! Note that they do not need to be cooked for long. They are also delicious marinated or pickled in vinegar and salt. The greens are slightly spicy, tender and delicious, and can be prepared just as other greens.

1 bunch of turnips, scrubbed trimmed & sliced in 1/4″ rounds

1/2 cup rice or white vinegar

1/2 tsp salt + more to taste

water to cover

1/4 cup sesame seeds, toasted (optional)

Combine the vinegar and salt in a shallow bowl and stir until the salt is dissolved.  Submerge the turnip slices and add more vinegar, if necessary, to cover. Allow to stand 15 minutes. Remove the turnips from the liquid, add toasted sesame seeds and toss. Serve over noodles or rice or alongside another dish. From Full Belly Farm Recipes

Stir-Fried Chicken and Bok Choy

An easy stir fry that comes together in less than 15 minutes with fresh vegetables and chicken. 

Sauce

2 tablespoons honey

1/2 teaspoon freshly grated ginger

2 cloves of garlic grated or minced finely

2 tablespoons reduced sodium gluten-free soy sauce

1 tablespoon rice wine vinegar

For the Stir Fry

1 teaspoon light sesame oil

1 pound boneless skinless chicken breasts, cut into 1 inch chunks

1 head of bok choy washed and cut into 1 inch strips

2 large carrots peeled in strips or 1/2 cup matchstick carrots

5-6 green onions diced

1 tablespoon sesame seeds

1/4 cup chopped cilantro if desired

Stir together all the ingredients for the sauce and set aside. Heat sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes. Add in bok choy, carrots, green onions, and sesame seeds. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the chicken and vegetables and heated through. Serve with a sprinkle of cilantro and toasted sesame seeds if desired. Servings: 4 Author: Kristen Chidsey

 

Swiss Chard Potato Frittata
This delightful potato crusted frittata is baked in the oven. Serve it for breakfast or add a soup or salad and make it a meal. Fresh Swiss chard from the Farmer's Market is a fabulous treat. If you don’t know much about Swiss chard it is one of the most nutrient rich vegetables around. 

4 small potatoes, washed and thinly sliced 
1 teaspoon olive oil
2 cloves chopped garlic
1/3 cup chopped onion
1 bunch chard leaves washed and spun dry

1 teaspoon balsamic vinegar
6 eggs
2 tablespoons low-fat milk
1 tablespoon Parmesan cheese
1/4 teaspoon crushed red peppers (optional)

Pre-heat oven to 350 degrees. Generously coat a pie plate with cooking spray. Layer potatoes in coated pie plate. Coat top of potatoes with cooking spray. Cook potatoes 35-40 minutes. While potatoes are cooking heat a skillet over medium heat. Add olive oil and saute garlic and onions 3-4 minutes or until tender. Slice chard leaves into 1-inch pieces. Add chard with the garlic and onion, cover, reduce heat to medium low and cook for about 5 minutes or until chard is tender. Stir in the balsamic vinegar mixing well. In a small bowl lightly scramble the eggs, milk, Parmesan cheese and optional red pepper flakes. Remove potatoes when done, arrange chard mixture over potatoes and top with eggs. Bake uncovered 30 minutes or until cooked through. You can substitute spinach for the Swiss chard. Serves 4

 

Escarole and Walnut Salad

Flavorful, slightly bitter escarole thrives in cool weather. It grows from fall through winter, and can be found year-round in most supermarkets. A head of escarole looks like curly lettuce, and can be as small as a softball or as large as a soccer ball. Choose firmly packed heads with unblemished leaves. Wrap escarole in paper towels and store in an unsealed plastic bag in the refrigerator for up to four days.

2 tablespoons Sherry Vinegar

2 teaspoon Dijon mustard

2 shallots finely chopped

¼ cup plus 2 tablespoons olive oil

5 cups sliced escarole

1/3 cup toasted walnuts coarsely chopped

Sea Salt and freshly ground pepper

Stir together vinegar, mustard, and shallots in a small bowl. Gradually whisk in oil. Toss escarole with vinaigrette, and sprinkle with walnuts. Season with salt and pepper.

 

Pork Schnitzel with Plum, Parsley and Radicchio Salad

3 large eggs

1/2 cup sour cream

1 cup all-purpose flour

1 teaspoon ground ginger

1 teaspoon dried dill

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon sweet paprika

2 cups panko

One 1 1/4-pound pork tenderloin, cut crosswise into 6 medallions and pounded 1/4 inch thick

Kosher salt

Freshly ground pepper

3 tablespoons grapeseed or vegetable oil, plus more for frying

3 firm, ripe plums, cut into 1/3-inch wedges

One 10-ounce head of radicchio—halved, cored and thinly sliced

2 cups packed parsley, chopped

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

Freshly shaved Parmigiano-Reggiano cheese, for garnish

In a shallow bowl, beat the eggs with the sour cream. In another shallow bowl, whisk the flour, ginger, dill, garlic powder, onion powder, oregano and paprika. Spread the panko in a third shallow bowl. Season the pork with salt and pepper. Dredge the cutlets in the flour mixture, dip them in the egg mixture and coat with panko; transfer to a baking sheet. In a very large skillet, heat 1/4 inch of oil. Add half of the cutlets and fry over moderately high heat, turning once, until just cooked through, 4 minutes total; transfer to paper towels. Repeat with the remaining cutlets. in a bowl, toss the plums, radicchio, parsley, lemon juice and mustard with the 3 tablespoons of oil. Season with salt and pepper and garnish with the cheese. Serve the pork schnitzel with the salad.