Jaimie & Leah Supported Agriculture

Snap Pea Salad

2009-06-27T09:26:00.000-07:00

U Pick Snap Peas are on the menu this week. Here's a quick and delicious salad recipe.

1 1/2 lbs. sugar snap peas, stemmed and stringed
1/4 cup chopped herbs (we used mint, parsley, and basil)
1 small onion, minced
1 tbsp lemon juice
1 tsp dijon mustard
1 tsp honey
3 tbsp olive oil
1/4 cup goat cheese

1. Blanch peas for about two minutes. Place in ice water bath as soon as they're bright green. Dry the beans, and cut them in half
2. Make vinaigrette and toss with peas.
3. Add crumbled goat cheese.

beet and turnip slaw

2009-06-18T11:07:00.000-07:00

The Summer 09 CSA season has begun. This is a recipe for a sweet and spicy slaw improvised from some of the first week's produce.

2 large beets
3 medium hakurei turnips
2 carrots
1 parsnip (or 1 medium celeriac)
3/4 cups dried cranberries

3 tbsp concentrated lemon juice
2 tbsp olive oil
1 tbsp horseradish mustard
salt to taste

Shred vegetables (I used the shredding disc on the food processor). Toss with cranberries and dressing. Adjust amount of dressing to taste.

I used very spicy horseradish mustard from Rays ("Home of Famous Hot Beefs" in Eau Claire, WI). The cranberries I used are unsweetened. The beets turn the whole thing a deep, satisfying purple color. We ate it alone, on sandwiches, on crackers as an hors d'oeuvre, and more.

Canned Dilly Beans

2009-02-03T10:16:00.000-08:00

(makes 4 pints)

2 lbs green beans
1 tsp pepper flakes or whole dried pepper (one per jar)
16 cloves of garlic, peeled
4 heads dill
2.5 C Water
2.5 C Vinegar
1/4 C sea salt

Put beans in clean jars

Add flakes or dried pepper, garlic and dill.

Make brine by combining last three ingredients and bring to a boil.

Pour boiling hot brine over beans, leaving ¼ inch head space.

Wipe and adjust caps.

Boil in hot water bath for 10 minutes.

Turn off the heat, let jars sit for 10 minutes.

Cool in a draft free area and test lids to see if they are sealed.

Mark cleans the freshly-picked beans.

Jaimie preps green beans by cutting off ends.

A clean table carefully arranged with supplies and ingredients (and healthy snacks!) makes everything go smoothly. Note the beautiful bunch of fresh dill!

ready to seal in summer goodness!

Spring Potluck

2008-05-16T10:27:00.000-07:00

Sweet Land Farm will host a spring Potluck on Sunday, May 18th, at 1pm, for new and re-joining members as well as anyone who is interested in checking out the farm. Please see http://www.sweetlandfarm.org/ for more details.

Local Eating 2007 Re-Cap

2008-03-22T10:05:00.000-07:00

Spaghetti all'Amatriciana

2008-03-22T09:10:00.000-07:00

*a great use for those tomatoes you canned last summer (while they still last!)

2 tbsps vegetable oil
1 tbsp butter
1 medium onion, chopped
1 package bacon, chopped
1 quart canned tomatoes
chopped hot red chili pepper
3 tbsp grated parmesan
2 tbsp grated romano
1 pound pasta

1. Put the butter, oil, andonion in a saucepan and turn on the heat to medium. Saute the onion until it becomes a pale gold, then add the bacon. Cook for about one minute, stirring once or twice. Add the tomatoes, the chili pepper, and salt, and cook in the uncovered pan at a steady, gentle simmer for 25 minutes. Taste and correct for salt and pepper.
2. Toss the pasta with the sauce, then add both cheeses, and toss again.

Sweetland Farm is in the news!!

2008-01-09T13:04:00.000-08:00

Check out this story from the Ithaca Journal:

http://www.theithacajournal.com/apps/pbcs.dll/article?AID=2008801010314

Leah and Jaimie are both winter share CSA members. In fact, much to Evangeline's amusement, they were first and second to sign up, respectively.

Local veggie goodness to enjoy all all year round.

celeriac

2007-12-25T17:14:00.001-08:00

Try celeriac cooked like mashed potatoes. Cook equal amounts of celeriac and potatoes and mash with milk and butter.

Eggplants

2007-11-11T09:23:00.000-08:00

CSA Pick-Up

2007-11-11T09:17:00.000-08:00

Just some of the goodness Leah and Jaimie get every Friday!

Creamed Turnip Soup

2007-10-25T07:20:00.000-07:00

Admittedly, I have never had turnips before. This recipe is a great way to introduce the vitamin C packed turnip into the diet. Comfort food at its finest.

2 tbsp olive oil
1 medium onion, diced
2 turnips, diced
2 medium potatoes, diced
vegetable or chicken stock to cover
salt and pepper to taste
1 1/2 cups of milk

Heat oil and sautee onions in a medium-sized pot until translucent. Add turnips and potatoes. Cover with stock and add salt and pepper. Bring to a boil then simmer for 30 minutes, or until vegetables are tender. Remove from pot and puree in a food processor (I do this in small batches). Return to pot and slowly add milk. Reheat on low-medium temperature, but do not bring to a boil.

Food Network: Community Supported Agriculture

2007-10-12T12:57:00.000-07:00

spinach and squash gratin

2007-10-01T14:15:00.000-07:00

3 lb fresh spinach, stems discarded
5 tablespoons unsalted butter plus additional for greasing pan
1 small chopped onion
3 garlic cloves, minced
1 1/2 teaspoons salt
3/4 teaspoon black pepper
Rounded 1/4 teaspoon freshly grated nutmeg
1 cup heavy cream
2 large butternut squash, peeled, quartered, and seeded
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup)

Bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water. Thoroughly squeeze then coarsely chop and transfer to a bowl. Melt 3 tablespoons butter over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine. Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches; not glass). Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer. Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.

note: Gratin can be assembled, but not baked, 1 day ahead and kept, surface covered with parchment or wax paper and then covered with plastic wrap, chilled. Let stand at room temperature 1 hour before baking.

eggplant and peppers

2007-09-18T11:35:00.001-07:00

chili garlic paste two ways

2007-09-18T11:04:00.000-07:00

chili garlic paste

3/4 cup hot peppers, seeded
1/2 cup garlic
1/2 cup olive oil
2 tbsp lemon zest
2 tbsp cracked peppercorn
1 tbsp salt
2 tbsp chili powder

process all ingredients to make a thick paste. store in glass jar in refrigerator. use a spoonful or two to spice up a variety of dishes. flavor will mellow after one day.

tofu burritos with garlic paste

1 block firm tofu, pressed and mashed
1 sweet pepper, chopped
2 scallions, chopped
3-4 green zebra tomatoes, sliced thick
1 onion, chopped
3 cloves garlic, minced
5-6 flour tortillas
4-5 tbsp chili garlic paste (to taste)
1 cup shredded cheese
2 tbsp olive oil
1tbsp chili powder
2 tsp cumin
2 tsp coriander
salt

wrap tortillas in foil and heat in oven. sauté mashed tofu, onions, and spices in olive oil. when onions are cooked and tofu is heated, spread garlic paste on tortillas, then top with tofu mixture, cheese, tomato slices, onion, peppers, and scallions. wrap and enjoy!

thai eggplant and bok choi with chili garlic paste

2-3 japanese eggplants, evenly sliced into discs
1 head bok choi, chopped into bite sized pieces
1 red pepper, diced
1 cup olive oil, divided
1 can coconut milk
3-4 tbsp chili garlic paste
salt
2 cups steamed rice (suggested)

after slicing eggplant, lay on paper towels, and coat with salt. After 15-20 minutes, wash off salt, and pat dry. heat enough olive oil to cover eggplant in bottom of large pan, and carefully fry eggplant slices: it should take 2-3 minutes per side, adding additional oil as needed. remove from oil with slotted spoon. place red pepper in oil and fry for 2 minutes. remove from oil with slotted spoon. place bok choi in oil and cook until greens are wilted. remove from oil with slotted spoon. clean pan, return to stove, and pour in coconut milk and chili paste. return eggplant and bok choi to pan, and cook 4-5 minutes. serve over rice with red pepper on top.

Gazpacho

2007-09-07T07:01:00.000-07:00

2 cups freshly diced tomatoes (we have been using cherry tomatoes)
1/2 cup minced onion
1 clove garlic, minced
1 bell pepper, minced
1 cucumber, peeled, seeded, minced
1 lemon, juiced
1 tsp. honey
2 tbsp. olive oil
1/2 tsp. cumin
1 tbsp. basil, finely minced
salt and pepper to taste

optional ingredients:
2 scallions, minced
1 tbsp. parsley
2-4 cups tomato juice (depending on the quality of your tomatoes)

combine all ingredients. we like to process them all so they’re the same consistency. chill until cold. even without the juice, ours has been soupy enough. also delicious as a salsa-like dip or bruschetta-like topping.

Cucumber & Avocado Spread

2007-08-23T18:36:00.000-07:00

This appetizer was recently a hit at a pot luck. It's fantastic spread on bread or served with corn tortilla chips.

4 medium cucumbers, cubed
4 avocados, cubed
1/2 cup fresh cilantro
2 cloves garlic, minced
1/4 cup green onions
1/2 tsp salt
black pepper to taste
lemon juice to taste
lime juice to taste

Combine all ingredients, cover and refrigerate for at least 30 minutes.

sun golds getting ready to be sauce

2007-08-19T11:46:00.001-07:00

cabbage and beet slaw

2007-08-11T09:53:00.000-07:00

beet and cabbage slaw

1/2 head red cabbage, shredded
4-5 carrots, shredded
2-3 beets, shredded
1 sm. onion, shredded
handful of parsley, chopped
2 small sweet peppers, shredded

mix ingredients together, add vinaigrette and toss thoroughly. let rest in refrigerator overnight. garnish with more parsley

vinaigrette

1 clove garlic, pureed
1-2 pinches salt
1/2 tsp salt
black pepper
1/4 cup fresh lemon juice
3/4 cup olive oil

mash garlic with salt, then add additional salt, pepper, and lemon juice. while whisking, add olive oil.

even the compost is beautiful from our CSA!

2007-08-11T09:26:00.001-07:00

Chickpea Curry (Gaeng Kari Tua)

2007-08-03T07:36:00.000-07:00

1 garlic clove, minced
1 tbs coriander
1/2 tsp whole black peppercorns
2 tbs cooking oil
13.5 fl oz cocconut milk
1 tbs curry powder
3-4 potatoes, peeled and cut into 1" cubes
15.5 oz can chick peas
2 tomatoes, chopped
10 basil leaves torn into pieces
2 tbs soy sauce
1/2 tsp salt
1 tsp sugar

1. using a mortar and pestle, pound the garlic, coriander, and peppercorns to form a paste. Heat oil in a medium sized sauce pot and briefly fry the paste.

2. add coconut milk and stir well.

3. add remaining ingredients in order and bring to a boil. reduce heat, cover, and simmer until potatoes are tender.

4. serve with rice.

Why Eat Local?

2007-07-31T07:42:00.000-07:00

zukes!

2007-07-29T15:33:00.001-07:00

beautiful pattypan

2007-07-29T15:31:00.001-07:00

2007-07-14T11:34:00.001-07:00

flowers from Sweet Land

2007-07-14T11:28:00.000-07:00

carrot, cabbage and beet slaw

Rotini with Lentil and Spinach Sauce

2007-07-13T14:43:00.000-07:00

1 tbs olive oil
1 medium onion, chopped
1 medium carrot, diced
4+ garlic cloves minced
1 tbs fresh chopped thyme or 1 tsp dried
1/8 tsp red pepper flakes
1/2 cup uncooked brown or green lentils, rinsed & picked over
1 3/4 cups low-sodium vegetable broth
1 pint canned tomatoes, diced
1/2 tsp salt
4 cups of spinach leaves, torn into bite-sized pieces*
1 tbs fresh lemon
1/4 tsp freshly ground pepper
12 oz. rotini (or other pasta)

1. bring large pot of lightly salted water to a boil.

2. heat oil over medium high heat in a large, deep skillet or dutch oven. add onion and carrot and cook, stirring often, until soft, 3-5 min. add garlic, thyme and pepper flakes and cook, stirring, about a minute.

3. add lentils and mix well. add broth and bring to a simmer. reduce heat, cover, and simmer until lentils are almost tender (about 20 min.)

4. stir in tomatoes and salt. cover and simmer until lentils are tender and flavors have blended, about twenty minutes. stir in spinach and simmer, uncovered, until wilted (about a minute). stir in lemon juice and pepper.

5. shortly before sauce is ready, add pasta to water. cook until al dente. drain and place in large warm serving bowl. add lentil mixture and toss. serve immediately.

* arugula is a good substitute for spinach

last June share... so much goodness!

2007-06-30T09:40:00.000-07:00

Above is a photo of yesterday's share.

We went to the farm a little later than usual yesterday... around 5pm. They have painted the distribution hut a nice cheerful cream color, and Yheva was running around excitedly. She told us all about how her cousins were going to visit and play peek-a-boo with her. It was Jaimie's son Cassidy's first trip to the farm. He thought it was pretty cool. Leah mentioned to Cassidy that people think arugula tastes like bacon. He tried it and agreed. He said, "this would be a good place to be if you were a vegetarian."

Red Leaf Lettuce

Beet Box

CHARD!!! and FARM!!!

2007-06-23T09:38:00.001-07:00

check out the website of our farm share

2007-06-23T09:26:00.001-07:00

We love our farm share! Check out Paul, Evangeline, and Yheva's groovy website:

http://www.sweetlandfarm.org/

welcome to our blog!!

2007-06-23T09:22:00.001-07:00

We are thrilled to be starting this blog about our summer eating experiences. Yesterday we went to the farm and got:

lettuce

cucumber

dill

basil

cilantro

broccoli

spinach

kale

salad mix

and u-pick snap peas, sugar peas, and shell peas

It smelled sooo good in the distribution shed... like a delicious mix of dill and basil.

Then we went to Silver Queen Farms and picked strawberries... about 14 pounds of jewels!

Check in later this week to read what we did with the produce! We will include some recipes!!