The beginning of October is full of hustle and bustle for the farm. Indeed, many others off the farm are feeling this urgency to prepare for the cold too. For us, this week will see the last of the metal track, which holds the end wall plastic, finally fixed to the wooden supports that Greg installed last month. Our greenhouse builder called this morning to tell us that the ground stakes for the new house are finished, and the tubing for the wall/roof support should be on schedule for the 15th. In the meantime, we will prepare the ground inside as much as we can, so that we can plant that house as soon as the plastic is in place.
The mower was finally returned last week so we are dodging raindrops trying to catch up with that task. (If we ever can…). The starts house is full of transplants for the greenhouse planting which is continuing this week. Some rows in those houses were seeded with spinach last week. Other starts will be planted in their designated rows as they become mature enough to transplant. The winter squash was harvested last week and is in the storage bunker curing for the later distribution this winter. We are almost finished breaking the bulbs of garlic into cloves for planting. This was our third year of failed garlic plantings, so we are hoping that by changing fields and with the new drainage project completed that we will once again have garlic that someone else would actually want.
We received some welcome news on Tuesday. A U.S. Court of Appeals has reversed a decision concerning dairy labeling in Ohio. For three years, the Center for Food Safety, OEFFA, Interna-tional Dairy Foods Association, Organic Trade Association, Food and Water Watch, and Physicians for Social Responsibility have urged a reversal of a rule which would have severely restricted consumers’ right to know if the cows providing their milk were treated with artificial growth hor-mones (rbGH). The court reversed an earlier ruling, citing among other reasons that only 70 of the 2700 replies to the Ohio Dept. of Ag. supported the law. The bulk of the responses from the public were overwhelmingly vocal about the right to know what is in our food. Thanks. Have a great week.
From all of us at Green Edge, Becky (Kip, Dan, John, Cale, Rob, Julia, Penny, Guinevere, Morgan, Lauren, and Geoff
THIS WEEK’S VEGGIES
Mushrooms - The mushrooms this week are shiitake. By now, we’re sure that you are familiar with their care.
Sunflower Microgreens - If you’re not familiar with micro-greens, you are in for a surprise! Unlike sprouts (which are only grown in water), these are grown in soil and therefore im-part the nutritional additions from the soil. These have a mild, almost nutty flavor and are juicy and crunchy.
Salad Mix - Again we are thrilled to have this staple for the shares. This week in addition to the lettuces, there are is pe-tsai (pronounced pets-eye) and thinnings of mizuna and tatsoi. These will add a little tanginess to the flavor of the mix.
Heirloom & Slicer Tomatoes - If you have had your fill of toma-toes for the season, don’t fret be-cause they will not be with us much longer. In the meantime, with a little sautéed garlic, onions, and diced heirlooms, you have the beginning of an amazingly sweet sauce for pasta.
Peppers - These are absolutely the last of the peppers, so if you didn’t get a chance to freeze some before, enjoy now chopped in a salad, or chop and freeze them for later. No blanching is necessary.
Arugula - It must be cool weather since arugula is back. And it’s not too spicy yet either! This is definitely a ‘love it or hate it’ green.
Sorrel - Known to many as French Sorrel, this flavorful herb will add lemony flavor to salad, a tuna fish sandwich, or many oth-er fish dishes. Recipes on 2nd page.
The Combo Corner
The fruit selections from Cherry Orchard are Mutzu, a Japanese yellow apple and Stayman Winesap, an heirloom variety that is tart and crisp and great for snacking or bak-ing.
This week’s bread from The Village Bakery and Café is a French Galette.
The cheese share from Integration Acres this week includes Chevre and Chase Cheddar, a white goat cheddar.
The GREEN BAGS provided by us for you to carry your veggies is actually on loan to you for the season. We have two per member, so please return your GREEN BAG each week that you pick up. We are happy to support the goal for allto use fewer resources. But you need to help by joining with us in the effort to keep the GREEN BAGS in the recycling loop. Thanks so much! And don’t forget the waxed boxes too! Thanks.
Recipe: Penne with Mushrooms and Fresh Sorrel
from The Good Herb by J. Benn Hurley
1 Tablespoon olive oil
12 ounces mushrooms, sliced
1 Tablespoon olive oil
12 ounces mushrooms, sliced
2 cloves garlic, mashed through a press
1 medium onion, sliced 1 small chili pepper
1 cup chopped tomatoes
6 cups hot cooked penne or other pasta, about 3/4 lb. dried
1/3 cup minced sorrel leaves
Heat a large sauté pan over medium high heat, then pour in the oil. Add mushrooms, garlic, onion and hot pepper and sauté for about 5 mi-nutes. Stir in the toma-toes and cook until saucy and fragrant, about 7 minutes more. In a large bowl, toss the penne with the sauce and sorrel. Serve warm.
Recipe: Leek and Sorrel Pancakes with Smoked Salmon -
adapted from Big Oven.com
1/4 c Unsalted butter; (1/2 stick)
Salt; optional
4 c Chopped leeks; (cleaned and chopped)
Vegetable oil
2 c Sorrel or spinach; washed
4 oz Smoked salmon; (4 to 8)
2 Eggs
Sour cream; for garnish
1/4 c All-purpose flour
Chopped chives; for garnish
Heat sauté pan over medium-high heat. Add butter when pan is hot. After butter melts, add leeks and sauté until tender but not brown. Add sorrel; cook briefly to wilt sorrel. Remove from heat; let cool. In a medium bowl, whisk eggs until frothy. Add flour; whisk until smooth. Add cooled leek mixture. Heat griddle over medium-high heat. Film with oil. When oil is hot, drop about 2 tablespoons batter for each pancake on griddle. Cook until brown. Turn and continue to cook until brown on other side. Remove from griddle and top with salmon, sour cream and chives. Serve immediately. Yield: 8 to 10 appetizer servings.
Recipe: Apple Sorbet With Sorrel Recipe
From Victory Garden. via the RecipeZaar
SERVES 4
2 cups apples
2 cups apple juice
2 cups French sorrel, firmly packed
1. The apples should be peeled and diced into cubes.
2. Bring the apples and apple juice to a boil over high heat.
3. When it boils, turn the heat to medium and simmer for 25 to 30 mi-nutes.
4. Pour the apple mixture into a bowl and refrigerate until it is cold [approximately 1 hour].
5. Process apple mixture and sorrel leaves in a blender at high speed, until smooth.
6. Freeze according to ice cream machine makers directions for Sorbet.
7. You can also place in casserole dish and freeze in freezer for 2 to 3 hours.
8. Serve
Recipe: Sorrel Soup
Chop the stems and leaves from one bunch of sorrel. Melt some butter and sweat some chopped onion or leek, then add the stems and leaves of the sorrel. Add a few cups of stock(vegetable or chicken) with a bit of salt and pepper to taste. To get fancier: you can add milk or creme fraiche or half and half and pureé this soup... It can be eaten hot or chilled.
Sorrel is classic as a sauce for fish:
Recipe: Sorrel Sauce for Fish
from The Peppermill Rest. in Clearwater, FL
1/2 cup chopped fresh sorrel
2 T dry white wine
3 T minced green onions
1 cup whipping cream
1 1/2 t fresh lime juice
Ground white pepper
Combine sorrel, wine, and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consis-tency, about 12 minutes. Transfer sauce to blender. Puree until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
Recipe: Sorrel and Goat Cheese Quiche
A Luna Circle Farm original recipe
2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
3 eggs
1½ cups milk
¼ teaspoon salt
Parmesan cheese
Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt, and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.
No comments:
Post a Comment