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
• 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
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
• 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
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
• 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!
Put avocados, tomatoes, onion, salt, cilantro, pepper, and lemon juice in large bowl. Stir gently until well combined.
Serve with tortilla chips as an appetizer or on top of steak.
Chicken, Green Bean, and Cucumber Salad
• 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
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.