28 Aug

French Potato and Green Bean Salad

French Potato and Green Bean Salad

Ingredients

2 pounds medium potatoes, like Yukon Gold or Yellow Finn
Salt and pepper
1 bay leaf
1 large thyme sprig
3 garlic cloves, smashed to a paste with a little salt
1 tablespoon chopped anchovy
1 tablespoon chopped capers
2 teaspoons Dijon mustard
4 tablespoons white wine vinegar
⅓ cup extra virgin olive oil
1 pound small French beans, or small romano or wax beans
4 large eggs
1 tablespoon thinly sliced chives
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped basil
6 to 8 anchovy fillets, optional, for garnish
8 ounces arugula, optional

Preparation

Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly.
While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.
When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature.

01 Mar

Stir-Fry It! The Anything Goes Meal!

Greens love the cool weather of spring. Here is a basic recipe for using a bunch of greens, usually the first items to appear in a CSA share, at the farmer’s market, and in your garden. Serve with rice or noodles.

Ingredients (or whatever other vegetables you have kicking around)

1 bunch scallions, chopped
1 bunch green garlic tops, chopped
½ lb of carrots
1-2 cups of snow peas, sugar snap peas, or green beans
1-2 bunches of greens (think tat soi, Chinese cabbage, pac choi, or Swiss chard, beet tops or kale), coarsely chopped
Tofu or chicken, cut into 1 inch cubes

Sauté your tofu or chicken in oil and turn a few times, until golden and cooked through. Remove from pan. Sauté your carrots until mostly tender, then add the peas or beans, scallions, and garlic greens. Add the chopped up leafy greens and cover until they wilt down. Add your stir fry sauce, stir to coat the vegetables, and heat through for s few minutes. Spoon over noodles or rice.

 

 

08 Oct

Garden News – October 8, 2015

It has been so enjoyable working out in the garden this week.  The weather has been fantastic…not too hot, not to cold.  I am keeping my fingers crossed that this will continue for the next couple of weeks so things have a chance to ripen up before the first hard frost.  Looking good so far!

I am trying to decide what I want to plant in the greenhouse for the winter.  The restaurant sales continue to increase, but I only have so much room.  I don’t know if I had mentioned to you that I have applied for a grant through NRDC for a high tunnel.  I will know whether I am approved in early spring, which doesn’t help  me for this season, but it will allow me to extend my growing later into the fall/winter next year, and even grow some winter greens when the cold weather hits. I would then be able to offer early CSA shares for Spring, and late shares for Fall.   It will certainly be a learning experience, but I am really looking forward to being able to provide more food.

We are coming to a close for this season.  There will be one more week for those of you who have full shares and those who purchased half shares that started on week one.  I am hoping that the weather stays nice which will allow those with half shares that started on week two to come on the 22nd, otherwise everyone will have to come on the 15th.  I will let you know….it all depends on whether we get a freeze or not.  There will be a plethora of veggies for your last share.  All of the heavy veggies…winter squash, cabbage, root veggies and whatever else needs to be brought in.   Anyway….there will be lots!

This week take advantage of the tomatoes as there will be boxes full. The herbs like basil are not liking the cold nights, so this weeks harvest is small and will be the last picking.  I will have sage and parsley  for you the last week….that way you will have some herbs for your holiday turkey.

This week’s share will include, beautiful peppers, leaf lettuce, carrots, cucumbers, tomatoes, the last of the green beans, eggplant (finally!), and Swiss chard.

I am including some great recipes to use some of the produce in this week’s share.  I hope you enjoy them.

Grilled Eggplant with Tomato-Caper Salsa

These thick slices of eggplant double as delicious grilled steaks. Combined with the tomato-caper salsa, this is a unique meal with bright flavors that are sure to please any pallet.

Serving Size: 6

Ingredients

  • 6  Eggplants
  • 2 Tablespoons Olive Oil, plus a little extra
  • 2 lbs. Tomatoes, diced
  • 1/4 Cup Fresh Basil, chopped
  • 1 Shallot, minced
  • 2 Teaspoons Capers, drained and chopped
  • 1 Teaspoon Sherry Vinegar

Instructions

  1. Preheat grill or grill pan to medium heat.
  2. Slice the eggplant lengthwise into steaks and brush with olive oil.
  3. In a medium bowl, combine the tomatoes, olive oil, basil, shallots, capers and vinegar. Season with salt and pepper to taste.
  4. Grill the eggplant steaks for five minutes on each side; they should be fork tender with dark score marks.
  5. Arrange on a plate and top with tomato-caper salsa!

I make lots of Ratatouille every year and freeze it!  It’s a great way to use up all of those “last out of the garden” veggies.  I use it in lots of ways…over pasta, added to soups, in omelets.  You are only limited by your imagination!

Ratatouille

Makes 4 to 6 servings

Ingredients

1 pound eggplant, sliced in rounds
1 pound zucchini, sliced in rounds
1 pound bell peppers, sliced
1 pound tomatoes, peeled and quartered
3 onions, peeled and chopped
2 cloves garlic, peeled and minced
Olive oil
Bay leaf
Thyme sprig
Salt and pepper

Directions

Wash and slice all of the vegetables. To peel the tomatoes drop them in boiling water for about 10 seconds and use a sharp paring knife to help slip off the peel.
Heat 2 tablespoons olive oil in a skillet on medium heat. Add the sliced eggplant and cook, turning occasionally for five minutes. Sprinkle with salt and pepper and remove the eggplant from the skillet.
Add 1 tablespoon olive oil to the skillet and add the zucchini slices. Cook for about five minutes, turning occasionally, then season with salt and pepper and remove from the skillet.
Repeat the procedure for the bell peppers.
Heat 2 more tablespoons olive oil in a Dutch oven on medium heat and add the onions. Cook, stirring occasionally, for five minutes.
Add the tomatoes and the pre-cooked vegetables: eggplant, zucchini, and bell peppers. Stir to combine and then add the bay leaf and thyme. Cover and cook on low heat for 30 minutes.
Add the garlic and salt and pepper if needed and cook covered for another 10 minutes.

Green Beans and Carrots Parmesan

Serves: 4

Ingredients

4 carrots, cut into 3″ matchstick
8-10 ounces fresh green beans
1 tablespoon canola oil
2 tablespoon grated Parmesan cheese

Directions
1. Place a steamer basket in a large pot with 2″ of water.
2. Bring to a boil over high heat.
3. Place the carrots and green beans in the basket and steam for about 10 minutes, or until tender.
4. Drain and toss with the oil.
5. Place in a serving dish and sprinkle with the cheese.

23 Feb

Green Beans with Lemon

Ingredients
• 1/2 pound haricots verts (thin French green beans) or regular green beans
• 1 teaspoon fresh lemon juice
• 1 teaspoon finely chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
• 1/2 teaspoon freshly grated lemon zest
• freshly ground black pepper to taste

Directions

Trim regular green beans if using and in a large saucepan of boiling salted water cook beans until crisp-tender (2 minutes for haricots verts or 3 to 4 minutes for regular green beans) and drain in a colander.
In a bowl toss beans with lemon juice, parsley, lemon zest, and pepper and season with salt.

17 Sep

2014 CSA – Week 14

What a difference a week makes!  From 27 degrees last Friday morning to this afternoon’s 90, the garden is in shock!  That’s a 63 degree difference!  Even after all of the hard work of covering the garden, we still received major frost damage here in the gardens.  The cucumbers are toast, as are all of the herbs.  The summer squash vines are struggling.  The tomatoe vines are fried, but the tomatoes are okay, so will leave them on to ripen.  The eggplant and peppers are recoving and we will still have cabbage for later.

We still are okay though, with a good selection for this weeks share, so I am thankful.  It could have been allot worse, if we had not covered things up.  I will know more tomorrow as I begin harvesting, but it looks like we will have tomatoes, scallions, green beans, zucchini, peppers, lettuce and either kale or chard.  I am giving you a break from the beets, but you will be getting them next week! I am including some beautiful nasturtium flowers for you to add to your fresh lettuce salad.  They are delicious and taste like capers!

The apple harvest at Boja farms is in full swing, so if you are wanting apples for winter eating and baking, let me know and I will get them from Bonnie for you.  Barb and I will be going to visit the farm on Saturday.  We’re helping harvest apples and will be pressing them for cider.  There is nothing better than fresh pressed cider!  I have a press here, and made allot of cider last year from my own apples.  My apple trees only produce every other year however, so next year I am looking forward to another bumper crop and that cider!

See you on Thursday!

I am including some recipes for using the beans and greens.  I hope you enjoy them.

Pasta with Green Beans and Tuna

For a burst of briny flavor, add 1 tablespoon chopped olives or capers to the tuna mixture.

Serves 1

Ingredients
• Coarse salt and ground pepper
• 3 ounces fusilli or other short pasta
• 2 ounces green beans, trimmed and halved
• 1 can (3 ounces) chunk light tuna, packed in water, drained
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon natural almonds, chopped and toasted
• 2 teaspoons chopped fresh parsley
• 1/2 teaspoon grated lemon zest, plus 1 teaspoon lemon juice
• 1 small garlic clove, minced
Directions
1. In a large pot of boiling salted water, cook pasta according to package instructions, adding green beans 1 minute before end of cooking. Meanwhile, in a medium bowl, combine tuna, oil, almonds, parsley, lemon zest and juice, and garlic; season with salt and pepper. Drain pasta and beans and add to tuna mixture. Stir to combine.

Mixed-Bean Salad

Ingredients
• 1/2 pound green beans, trimmed and halved crosswise
• 2 tablespoons cider vinegar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh oregano leaves, finely chopped
• 1 shallot, thinly sliced
• 2 teaspoons grainy mustard
• 1 can (15.5 ounces) red kidney beans, rinsed and drained
• 1 can (15.5 ounces) chickpeas, rinsed and drained
• coarse salt and ground pepper

Directions
1. In a large pot of boiling salted water, cook green beans until bright green and crisp-tender, 2 to 3 minutes. Drain and rinse under cold water until cool. In a large bowl, whisk together vinegar, oil, oregano, shallot, and mustard. Add green beans, red kidney beans, and chickpeas; toss well to combine. Season with salt and pepper.

Rainbow Chard Slaw

1 large bunch chard (or kale), sliced into thin ribbons
4 carrots, peeled and grated
1/4 cup scallions, chopped

Dressing

1/2 cup minced salad onion or yellow onion
1 clove garlic, smashed and minced
2 tablespoons rice wine vinegar
2 tablespoons fresh squeezed lime juice
1 tablespoon sugar
2 teaspoons toasted sesame oil
2 teaspoons salt
1 teaspoon fresh ground white pepper
pinch ground cayenne pepper
1/2 cup mayonnaise (we like Duke’s)

In a small bowl, whisk together the onion, vinegar, lime juice, sugar, sesame oil, salt, pepper, and cayenne. Whisk in the mayo until mixture is emulsified. Place the greens, carrot and scallions in a large salad bowl, and drizzle with slightly more than half of the dressing.

This salad is best dressed 20 minutes before serving. It will hold up, refrigerated, for several hours, but is best eaten day of. To enjoy later, simply save the greens and dressing, and combine them as needed.

Simple Roast Tomato Soup

This has big tomato flavor with smoky notes and hints of fragrant herbs. It’s exactly what you want to be eating as the first leaves of fall flutter by.

4 large tomatoes, halved
1 yellow onion, quartered
5 cloves garlic, smashed and peeled
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper (I am partial to white peppercorns)
1 1/2 cups vegetable or chicken broth (make your own!)
1 tablespoon fresh tarragon, chopped
1/4 cup fresh parsley, chopped
1 tablespoon balsamic vinegar

Preheat the oven to 350 degrees.

Scoop the seeds out of the halved tomatoes with your finger. Tuck the garlic into the tomatoes, and lay them, and the onions, out on a rimmed baking sheet. Drizzle with olive oil, and turn everything to coat. Sprinkle with salt and pepper. Roast the tomatoes for 30 – 40 minutes, until the tomatoes are bubbly and the edges are brown.

Combine the broth, roasted tomatoes and onions in a large soup pot. Bring to a boil, turn down to medium-low, and simmer for 10 minutes. Add the herbs. Puree with an immersion blender or regular blender so that you maintain some of the texture. Add the balsamic, check salt and acid levels, and serve with an herb garnish and a piece of toast slathered with goat cheese.

11 Sep

2014 CSA – Week 13 – Is Winter upon us?

Boy!  What a week this has been.  Barb and I have been working from sun up till sun down harvesting and then covering as much of the garden as possible.  I can’t believe that I already had to wear my insulated jeans and rain gear!  Oh!  I also put the flannel sheets back on the bed!

Our first experience of an ununsual season started with the hail storm in early May, and now we have frost/freeze/snow slated for this evening.  I must say that it is quite disturbing to have worked so hard producing a beautiful garden and wonderful food, only to have it not come to fruition.  We are doing all we can to insure that this first taste of winter will not prove too damaging.  Hopefully it will be short lived and we can then return to a beautiful fall.  Let’s all hold this thought!

Bonnie Martinell from Bridger is continuing her harvest of apples.  If you want to order for next weeks pick up, let me know.

She will still have:

Liberty and Honey Crisp   $2.50 per pound for 5 to 10 lbs or $2.25/lb for a 35lb box

New this week will be harvesting Sweet Sixteen and Harralson, which is a large crisp apple with a slight pear taste.  They will both sell for $2.50 per pound for 5 to 10 lbs or $2.25/lb for a 35lb box

The apples that were ordered last week are here and available for pick up.  If you are writing a check, please make it payable to Boja Farms.

I only have 4 dozen regular sized eggs this week and Marlene brough me 3 dozen smaller pullet eggs which sell for $1.50.

This weeks share includes savoy cabbage (they were so huge that I cut them in half), green beans, eggplant, 3 varieties of peppers (bell, Anjo/Poblano and jalapeno), beets, Parisienne carrots, cucumbers, red and yellow onions and tomatoes.

I hope you enjoy some of these fall time recipes and take advantage of some of the veggies that are in this weeks share.

See you soon!

Cabbage and Pear Slaw
Serves: 4

Ingredients
• 1 cup chopped pears
• 2 tablespoons canola oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons apple cider
• 1 teaspoon brown sugar
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/2 head green cabbage, shredded German Dumpling Soup
• 1 medium red onion, sliced
• 1 tablespoon parsley, chopped

Directions
Give the reserved pears a rough chop.
In a large bowl, whisk together the oil, vinegar, cider, sugar, and salt and pepper, to taste. Add the pear, cabbage, onion, and parsley. Toss everything together, taste, and adjust seasoning with salt and pepper.

Cabbage and Potato Bake

Serves: 6

Ingredients
• 1 cabbage, about 2 to 2 1/2 pounds
• 2 large Idaho potatoes, about 2 1/2 pounds
• 12 ounces lean bacon, cut into 1/2-inch dice
• 2 cups yellow onions, peeled and sliced lengthwise
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups homemade chicken stock, or canned, low-sodium chicken broth

Directions
Preheat the oven to 375 degrees F.
Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.

Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.

Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top.

Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

Chunky Guacamole with Hot Peppers
Serves: 16
Prep: 35min

Ingredients
• 6 avocados, roughly chopped
• 4 medium tomatoes, chopped
• 1/2 large white onion, finely chopped
• 2 tsp kosher salt
• 1 cup chopped cilantro (from 1 bunch)
• 1 serrano or jalapeno chile pepper, finely chopped – more if you like it hotter
• Juice from 4 small lemons or limes (about 1/2 cup) I prefer limes!

Directions
Put avocados, tomatoes, onion, salt, cilantro, pepper, and lemon juice in large bowl. Stir gently until well combined.
Serving Suggestions
Serve with tortilla chips as an appetizer or on top of steak.

Chicken, Green Bean, and Cucumber Salad
Serves 4

Ingredients
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1 tablespoon each finely chopped fresh parsley and basil
• 1 tablespoon capers, drained and chopped
• 4 ounces green beans
• 1 Basic Poached Chicken, breast half, cooled and torn
• 1 small cucumber, peeled, halved lengthwise, seeded, and sliced
• 2 teaspoons chopped toasted almonds
• Coarse salt and ground pepper

Directions
1. In a large bowl, whisk together olive oil, fresh lemon juice, parsley, basil, and capers. Boil green beans, trimmed, in salted water until crisp-tender, 3 minutes. Rinse with cold water; drain and add to bowl along with poached chicken, cucumber, and chopped toasted almonds. Season with salt and pepper and toss to coat.

 

05 Sep

Late-Summer Minestrone

Here’s a great soup recipe to freeze!

Late Season Minestroni

Late-Summer Minestrone

Yield: 6 to 8 servings.

1/4 cup extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 young carrots, peeled, cut into 1/2-inch dice
1 cup celery, chopped thinly
2 small zucchini, green or yellow, cut into 1/2-inch dice
1 sprig fresh rosemary, chopped
2 ears fresh corn, shucked and cut off the cob
1 cup fresh green beans, trimmed and cut into 1-inch pieces
1 quart chicken or vegetable stock, plus 2 cups water
4 large, ripe tomatoes chopped (about 2 cups)
125 g. (1/4 regular package) whole-wheat spaghetti
1/4 cup chopped basil leaves, loosely packed plus more for garnish
Freshly grated Parmesan cheese for serving (optional)

1. Put 3 tablespoons oil in a large, heavy-bottomed pot over medium-high heat. When hot, add onion, garlic, carrots, celery, rosemary and zucchini. Cook, stirring, until vegetables soften somewhat, 5 minutes or so.

2. Add fresh corn and beans. Cook, stirring, for a minute or two, then add stock, water and chopped tomatoes; bring to a boil, then lower heat so mixture bubbles gently. Cook, stirring occasionally, until vegetables are quite soft and tomatoes broken up, about 10 minutes.

3. Add 1/2 cup basil and whole-wheat spaghetti. Cook another 5 to 7 minutes longer, stirring occasionally. Taste and season with salt and pepper.

To serve: ladle into bowls and drizzle with olive oil. Tear a few basil leaves and drop them in. Serve with fresh Parmesan, if desired.