Welcome to Week #2 at the farm. We've been working on overdrive on the dry days, and now the peppers, tomatoes, eggplant, celeriac and cut flowers have been transplanted to their permanent homes! The greenhouse is turning out some really beautiful greens and early root crops while the field veggies are getting established. This week the beans popped up, as well as the potatoes and summer squash, and the winter squash won't be far behind. So things are nicely on track for harvests later in the summer and fall.
This week we have some more spring treats for you, including a nice variety of greens.
Here's the list:
Baby Beets with Greens
Similar to last week, but keep in mind that a lot of these veggies are only available this time of the year. Once the weather heats up, crops like radishes, arugula, spinach and rhubarb stop growing well and tend to not be nearly as nice. So enjoy 'em while you can!
Here are some recipes to inspire you:
10-14 baby beets with greens attached
1 small white onion
3 Tbsp balsamic vinegar
1 tablespoon extra virgin olive oil
2 sprigs fresh tarragon or thyme
salt and pepper
Rinse and scrub the beets under cold water. Remove the greens, cut the beets to bite size and coarsely chop the greens. Julienne the onion into ¼″ pieces.
Using a pan with a lid, arrange the beets and onion into a single flat layer. Sprinkle EVO and balsamic on top. Add herb sprigs, a pinch of salt and enough water to cover. Bring pot to a boil, then add the lid and reduce to a simmer. Cook the beets for 15-20 minutes or until they are right on the verge of being properly tender.
Add the greens to the pan, cover and cook for three more minutes. Fold everything together, reduce the liquid to a glaze (it should evenly coat the back of a spoon) and season to taste. Cooking time (duration): 40 minutes.
from Kelli Johnson
approx10 oz spinach
3 Tbsp olive oil
3 cloves garlic, sliced
½ cup onion, chopped
½ cup sun-dried tomatoes
¼ cup sherry
¼ cup lemon juice
5 Tbsp butter
½ cup feta
salt & pepper to taste
Over medium heat, sauté garlic and onions in olive oil until golden brown. Add sun-dried tomatoes. Add sherry and lemon juice and reduce by a third (approx 3 mins). Add butter and toss until it melts. Add spinach.
Cover and stir occasionally until spinach is slightly wilted and warm (approx 3 mins).
Add feta and cook briefly until slightly melted, approx 30 seconds. Add salt and pepper to taste.
"From the Earth to the Table" cook book
Makes enough topping for one 14 inch pizza or two 8-10 inch pizzas
Pizza dough, either homemade or dough from the store (check in the section with the cheese)
3 Tbsp olive oil
2 cups sliced red onions
salt and pepper
12 oz red potatoes, thinly sliced
½ cup grated Parmesan cheese
6 oz Brie, thinly sliced
1 cup loosely packed arugula leaves
1 medium red bell pepper, charred, peeled and finely chopped
Prepare pizza dough. Preheat oven to 500° F.
In a deep, heavy-bottomed pan, heat the olive oil and saute the onions until crisp-tender. Season to taste with salt and pepper and set aside.
In a medium sauce pan, blanch the potatoes in lightly salted boiling water until crisp-tender, approx 3 mins. Cool in ice water to stop cooking, drain and pat dry.
Sprinkle the Parmesan cheese over the dough. Layer the potatoes evenly on top, followed by the onions and slices of Brie. Season to taste with salt and pepper.
Bake the pizza for 12 to 15 minutes on the top rack.
Out of the oven, scatter the arugula and red pepper on top and serve immediately.
from the New Mayo Clinic cookbook
Serves 6 as a side, double to serve as the main dish
1 Tbsp olive oil
½ onion, chopped
1 clove garlic, minced
1 cup quinoa, well rinsed
2 ¼ cups chicken stock, vegetable stock or broth
2 cups chopped arugula (approx 3 oz)
1 small carrot, shredded
½ cup thinly sliced shitake mushrooms
¼ cup grated parmesan cheese
½ tsp salt
¼ tsp pepper
In a large saucepan, heat the oil over medium heat. Add the chopped onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook about 1 minute, stirring occasionally. Do not let the garlic brown.
Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite, but slightly heard in the center, about 12 minutes. The mixture will be brothy.
Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer.
Stir in the Parmesan and season with salt and pepper. Serve immediately.
All the best,
for Lucky Moon Farm