Friday, July 29, 2011
Monday, July 25, 2011
Glen Valley Artichoke Farm. On the right is my sauerkraut immediately after putting it in the jar (i.e. before fermentation).
Fermenting is an amazing way to preserve food for the year in a way that maintains nutrients. If you're interested in making sauerkraut, here's a recipe that provides you with the basics. If you want to learn more about fermentation, check out the Wild Fermentation website maintained by Sandor Ellix Katz. His book, Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, is an amazing resource for getting into fermentation.
Thursday, July 21, 2011
2 tbs of cooking oil
1 onion, diced
2 cloves garlic, minced
1 tbs dijon mustard
2 tsp. sugar
1 tbs. apple cider vinegar
1.5 cups of veggie/chicken broth
4 cups of stemmed & shredded kale
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds
Heat oil in large pot over medium heat. Stir in onion and garlic. Cook and stir until onion softens and becomes translucent. Stir in mustard, sugar, vinegar and stock and bring to boil over high heat. Stir in kale, cover, and cook 5 minutes until wilted.
Stir in dried cranberries and continue boiling, uncovered, until liquid has reduced by half and the cranberries have softened, about 15 minutes.
Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Serves 4 people as a side dish. Enjoy.
Cabbage is now in full season, but it isn’t often recognized as a romantic vegetable. Rather, in many societies cabbage has long been a staple peasant food. This is still reflected in its price; cabbage is one of the best market bargains.
Butter and freshly grated Parmesan for the dish
1 1/2 lbs green cabbage, diced in 2-inch squares
1/3 cup flour
1 cup milk
1/4 cup cream
2 tbsp tomato paste
3 tbsp chopped parsley or dill
Salt and white pepper
Preheat oven to 375F. Butter gratin dish and coat sides with cheese. Boil cabbage, uncovered, in salted water for 5 min. Drain, rinse, press out as much water as possible. Whisk remaining ingredients until smooth, add cabbage, pour into dish. Bake until firm and lightly browned, about 50 minutes. Serve with sour cream flavoured with mustard, curry sauce or creamy tomato sauce.
Tuesday, July 12, 2011
1 Fennel Bulb (Large in full shares, small in half shares)
1 Crown Broccoli (Full shares only)
1 bunch Dill
1 bunch Beets
1 large Cabbage
1 Long English Cucumber
1 bunch Green Onions
2 lbs Sieglinde Potatoes
1 bunch Spinach
1 bunch Kale
1 bunch Rainbow Chard
2 heads lettuce (1 red butter, 1 green butter)
Monday, July 11, 2011
By later in the week, Sean had switched to a bug shirt. He also made a trip into town to purchase white t-shirts (previously, he only owned black).
Thursday, July 7, 2011
The salmonberries are just finishing up. Following them are the thimbleberries and, of course, the actual food crops we grow in our fields.
The Fraser River has been very full for a long period this year. Above is a dyke on 88th, just of 264th in Langley (near our farm). Notice on the farm left that the field is flooded -- the dyke is over capacity and a lot of land on the area along the river here is flooded.
Wednesday, July 6, 2011
At this point in the season, our CSA subscribers and market customers may feel overwhelmed by greens. If you don't cook with Kale, Collards and/or Chard on a regular basis, finding a bunch of at least one of these in your box each week can be intimidating.
Last year we posted a list of ways to use greens. It still has the basics, but here are some more ideas.
The fastest way to prep greens is to chop them into ribbons and steam or saute them. They can be sauteed with onions or garlic (scapes anyone?). Both steamed and sauteed can be served with balsamic vinegar and oil. Lydia, a CSA subscriber suggested this recipe (click on the link) for Collards or Kale with Tahini. Lydia serves this on quinoa for a complete meal.
(from The Rebar Cookbook)
1 bunch spinach, stemmed
1 bunch cilantro,
1/2 bunch Italian parsley
2 jalapeno peppers, one seeded
1 t salt
2 1/4 vegetable stock
2 T olive oil
1 onion, diced
2 garlic cloves, minced
1 1/2 c long grain rice
1. Carefully wash spinach, cilantro,parsley and jalapenos. Place in a blender with salt and 1 cup of stock. Blend to liquify and set aside.
2. Heat a rice pot at medium-high and add the oil. Heat and add onion with a pinch of salt; saute until translucent. Add the garlic and rice and saute for a few minutes, stirring often, until the rice turns lightly golden. Add the contents of the blender and the remaining stock to the rice; stir well to combine. Turn up th eheat and bring to a boil. Cover, reduce heat to very low and cook for 15 minutes. Turn off heat and let the rice stand covered for 10 minutes. Gently fluff the rice with a fork and serve immediately.
There are many ideas for using chard at Smitten Kitchen
Please share any additional ideas you might have.