Garlic Scapes and Stir Fry

This week’s items are shouting out to us all, “Make Asian Food!” The peas, garlic scapes, carrots, scallions, and spinach all could be thrown into a stir fry with a protein of your choosing, put atop of rice or Asian noodles, sprinkled with roasted sesame seeds— and voilà—you’ve got a dinner fit for royalty!

Here are some favorite stir-fry sauces (taken from fourtysomething.ca).

Sweet and Sour Stir-Fry Sauce – 1/2 cup, broth 1/4 cup soy sauce, 1/4 cup cider or rice wine vinegar , 2 Tbsp. brown sugar, 1 tsp. hot red pepper flakes

Thai Stir-Fry Sauce – 2/3 cup coconut milk , 1 Tbsp. fish sauce, 3 1/2 Tbsp. lime juice 1 1/2 Tbsp. soy sauce, 1/2 tsp. dried crushed chili, 2 1/2 tsp. brown sugar

Peanut Stir-Fry Sauce – 1/4 cup rice vinegar, 1/4 cup soy sauce, 4 tsp. granulated sugar, 4 tsp. peanut butter, 2 Tbsp. water, 2 teaspoons Asian chili garlic paste

We’ve got regular green cabbage and Chinese cabbages for your sauerkraut and kimchi making needs! We’ll sell you as much as you’d like for $1.50/lb. Just let us know by next Monday.

We love making pesto with just about anything. When we don’t have basil, we use spinach, parsley, or garlic scapes! Try this recipe from allrecipes.com

Garlic Scape Pesto (makes 1 3⁄4 cups)

I bunch garlic scapes cut into 2” pieces, 1⁄2 cup Parmesan, 1⁄2 cup olive oil, 2 tsp. lemon juice, 1⁄2 tsp. salt, 1⁄2 cup cashews, pinenuts, almonds or walnut

Blend in food processor until smooth. Enjoy on pasta, veggies, toast, or by the spoonful!

Week 2 Newsletter – July 17

In this share: Spinach, Snow Peas, Broccoli or Cabbage, Beets or Carrots, Scallions, Fennel, Garlic Scapes, Lettuce, Sageshare 2

Brassica Fantastica!

You many begin to notice a disproportionate number of green, kale-esque items in your share, especially early in the season. I’m referring to the “brassicas”: the kales, collards, broccoli, cabbage, arugula, radishes, turnips, raab, kolrabi, mustards, salad greens and all the other cousins in the Brassicacea family (also know as the Cruciferous vegetables). Why so many of these? Well our cool Medterranian climate with its mild summer and gentle winters are perfect for these vegetables. They’re generally a cold-hardy bunch, grown in the Northern climes, and they tend to get stressed out and bolt in extreme heat. Brassicas are the backbone of most mixed-vegetable growers in our climate, and Deep Harvest is no exception. The most ubiquitous brassica species is the one and only Brassica oleracea, which encompasses all the cabbages, broccoli, cauliflower, collards, brussels sprouts, kohlrabi and European kales. How amazing that one wild species of plant, originally domesticated in the Mediterranean, could give rise to so many growth forms, flavors and nutritional profiles. Yup, artificial human selection of this plant for different functions led to the swollen stems in kohlrabi, huge central flower buds in broccoli, tight leaf buds in brussels and vigorous leaves in kale and collards. Just a bit of random knowledge for your eating pleasure…

Turnips and Greens

Japanese Salad Turnips???

Some of you may not be familiar with the white and pink radish looking roots in your share. Well, get excited, most people who try them fall in love fast. These are Japanese salad turnips. We adore them raw in salad (liked toss them on top of spicy salad mix with some peanut sauce for dressing) but others enjoy them slightly sautéed with butter and garlic. Don’t forget to eat the tops. Turnip greens are a southerner’s delight. We like ours sautéed with vinegar, garlic and brown sugar— down south they cook them up with bacon.

This is an awesome way to eat any of your greens. This recipe calls for spinach, but I’d also toss in a cup of kale to make it extra delicious (and healthy, too). This would be great in or alongside tacos or other Latin dishes.

Arroz Verde (Green Rice) Recipe from finecooking.com

  • 1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
  • 1 cup tightly packed fresh stemmed spinach leaves
  • 1-1/4 cups chicken or vegetable broth
  • 1-1/4 cups milk
  • 1 tsp. salt
  • 1 Tbs. olive oil
  • 3 Tbs. butter
  • 1-1/2 cups long-grain rice
  • 1/4 cup finely minced onion
  • 1 clove garlic, minced

Put the cilantro, spinach, and broth in a blender and blend until puréed. Add the milk and salt and blend a bit more until well combined. In a medium saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring, until it begins to brown. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice, cover, and cook another 5 minutes. Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.

Welcome CSA Members ! Week 1 – July 10

In this share: Cabbage , Kale, Salad Turnips (and greens), Cilantro, Kohlrabi or Broccoli, Spinach, Snow Peas

Welcome to the Deep Harvest Farm 2014 CSA Program. Many of you are seasoned veterans and we thank you for your continued support and personal commitment to healthy eating. For you newbies, this may mark the beginning of a bold venture into the unknown, possibly filled with unexpected flavors, bright colors, intimidating words (kohlrabi? scorzenera?!?), and exotic phytochemicals for your gut microflora! Fear not, for this newsletter is intended to help you navigate this new culinary frontier with lots of helpful recipes, cooking techniques and well as inspiration musings straight from the fields. As a whole, our culture could use a bit of re-education on how to consume vegetables, don’t ya think? You’re not alone if the idea of eating a bunch of chard, bag of spinach and head of cabbage in a single week scares the be-jeezus out of you. Just remember that we’ve been preparing veggies as a major part of our diet for tens of thousands of years, in no particular way, and this inherited wisdom is still buried inside you somewhere. If you’re stumped on how to use that kale, try not to over think it: just saute it, tear it up in a salad, put it in a soup, roast it with some roots, mix it in your breakfast smoothie, or just munch a leaf as you read the paper. We challenge you to unleash your inner early hominid and chow down!

How to Take Care of Your Precious Share

Now that you’re home with your produce hopefully you’re feeling energized by the countless delectable dishes you can now create. If you’re feeling a bit overwhelmed, do not fear! We’re going to help you down this tasty farm share road. Throughout the season, we’ll let you in on all our favorite tricks for storing and imbibing fresh vegetables.

When you get home from pick-up, it’s best to put almost everything into a plastic bag and store and store it in your crisper. With root crops, remove the edible leaves and store them in a separate plastic bag from the roots. Place parsley and cilantro in a glass of water (keeping leaves dry), put a plastic bag loosely over the leaves, and store in the fridge. Potatoes and onions are best out of the fridge in a dark place and tomatoes are best on the counter. When planning your meals, try to incorporate tender/salad greens early in the week, as they won’t last as long as your roots.

Try not to wash vegetables before storing, unless you dry them really well. Things will hold their crispness longer if they aren’t overly damp. If your greens or other vegetables suffer a bit on the warm drive home, dunk them in some cold water and dry them before storing. Cornell has a great link where they list ideal temperatures and how long each crop can stay fresh in storage. Visit:www.gardening.cornell.edu/factsheets/vegetables/storage.pdffor more info.

 

Whidbey Examiner 2/24/14

Whidbey grower starts selling organic seeds

By NATHAN WHALEN
Whidbey Examiner Staff
February 24, 2014 · Updated 2:53 PM
0 Comments

Deep Harvest Farm seeds are on display at Bayview Farm and Garden. /PHOTO COURTESY OF DEEP HARVEST FARM

Gardeners will have a new source for seeds that should thrive in Whidbey’s climate.

Deep Harvest Farm located on South Whidbey Island is offering a selection of organic vegetable seeds at Bayview Farm and Garden located in Langley.

Nathaniel Talbot, owner of Deep Harvest Farm, has been developing organic seeds since he was a student at the farmer training center located at the Greenbank Farm.

He has 20 varieties of vegetable seeds he has available for sale at the south end garden center.

“The vast majority of organic produce aren’t grown from organic seeds,” Talbot said there is a huge undersupply for such seeds and growers will purchase conventional seeds and grow vegetables using organic practices.

Conventional seeds are grown with pesticides and chemical fertilizers. Talbot said in an email that because seed crops are exposed to chemicals, they aren’t exposed to the same natural selection pressures as organic crops.

He added that locally developed seeds are more adapted to local growing conditions. As an example, he noted that conditions that would allow for a thriving kale crop on Whidbey Island would be different for kale grown in Oregon’s Willamette Valley, which produces a significant amount of kale.

Talbot, along with his partner Annie Jesperson, have been farming on the south end for several years. They came to Whidbey more than three years ago when they decided to attend the farmer training center operating at the Greenbank Farm. They said in an interview last summer they went to Greenbank to learn both the business and agriculture aspects of small-scale farming.

Once they finished the program, Talbot and Jesperson started farming on about 3 acres of land on South Whidbey Island and started Deep Harvest Farm.

In addition to the organic seeds, which provide some income during the winter months, they also offer a community supported agriculture program where people buy subscriptions for weekly bags of fresh picked produce. They also sell at the Bayview Farmers Market.

Bayview Farm and Garden is located off Highway 525 at Bayview Corner at 2780 Marshview Ave.

For more information about Deep Harvest Farm, go to http://www.deepharvestfarm.com

 

 

Escarole with Beans

Escarole is another hearty, cool-season green, closely related to Radicchio. It tends to be a bit on the bitter side, especially before it has endured a good frost, thus we like to prepare it with some heat (braised, wilted, seared, in soups, etc). Others prefer it raw and crisp in a salad.  More Escarole recipes on our website!!! Here’s a new one for us:

  • 2 tablespoons olive oil
  • 1 large head Escarole
  • Sale and pepper to taste
  • ¼ teaspoon crushed pepper flakes
  • 1 clove minced garlic
  • 1 can cannellini beans, undrained
  • 2 sprigs fresh parsley

Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.

In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Ginger-roasted pears and rutabaga

If you’ve never had rutabagas, here’s a great way to try them. Ginger-roasted pears add sweetness and a touch of spice—the perfect balance for this earthy root vegetable. Slice one extra pear and roast it (with the cubes) to use as garnish. 

  • 1 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes
  • 1/2 tablespoons extra-virgin olive oil
  • 1/2 tablespoon fresh lemon juice
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 teaspoons sugar
  • 1 firm pear peeled, cored, cut into 3/4-inch cubes
  • 1/6 cup heavy whipping cream
  • 1-2 tablespoons butter
  • 1/4 tablespoon chopped fresh thyme
  • Coarse kosher salt

Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.

Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.

Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.