News and blog
Looking for a sustainable gift to give this holiday season? Ploughshare Farm has several, great options:
- The "Gift Share" includes a gift certificate for a 2012 Mini Share, the MACSAC cookbook, two heads of garlic, a bottle of balsamic vinegar and a bottle of organic olive oil. For more information click here.
- Gift Certificates for $25, $50, or $100 off one of our shares are also available for purchase.
- Are you looking for a way to give back during the holiday season? Or maybe you can't figure out what to give someone who has everything? Make a $50 or $100 donation to Harvest for the Hungry in the name of someone you care about and help us deliver fresh, nutritious, organic food to the tables of hungry families who often cannot afford the luxury of fresh, locally-grown produce.
Thanks and have a wondeful holiday season!
Gary Brever
2011 Ploughshare Farm CSA Members:
Thank you for your on-going support of Ploughshare Farm. It is our passion to bring our customers great tasting, nutrient rich, organic vegetables. We hope you enjoyed this past season, and we'd like to make a special, limited time offer for you to reserve your 2012 share.
* Renew today and save!! 2011 members have until December 31st, 2011 to receive the renewal discount, saving 3% on the total cost of a 2012 CSA share. You may use coupon code “return2012” to take advantage of this discount.
* Help us save costs. The best and most cost-effective way for Ploughshare to recruit new members is via you, our current members. Throughout the fall and winter, we will send out occasional emails and / or Facebook posts asking for your help. We will try to make them as easy as possible to share. Please help us spread the word about our delicious, healthy, organic produce. Thanks in advance for your help!
SHARE CHANGES:
Full Summer Share:
* NO CHANGES planned. This is our biggest seller, and we don't plan any major changes. We've been reading your comments and suggestions and we're committed to listening and giving you the best variety of requested vegetables that we can.
Mini Summer Share:
* Also a great choice, this share will change slightly for our 2012 season. Based on feedback that you were getting too many different items, we're going to focus this share on fewer varieties. So where in the past this box may have had 10 or more different varieties of produce, now we will target closer to 6-8 items, but still the same sized box!
NOTE: One of the frequent comments that we get on our surveys is that your share was just way too much food. This is especially true of first year subscribers. Adjusting to a healthier, organic lifestyle can be challenging, especially with the hectic lives we lead. Feeling "worn out", overwhelmed, and even guilty if produce gets wasted are common complaints. Here are a couple things to remember:
1. Waste: Although nobody ever wants to see food thrown out, by supporting a CSA, you are already making a HUGE step towards reducing waste. Did you know the distribution system that delivers produce to your average grocery store typically results in anywhere from 25-50% waste? Yes! It's true!
2. Choosing the right size share: Another point to consider is perhaps you bought too big of a box last year. The Mini share is perfect for an individual, couple, or a family wanting to tryout a CSA and dabble with healthier, organic living.
3. Sharing is a great solution: Consider splitting a box with a friend, neighbor, or family member. It can be as simple as dividing a box up every week, or using a system of alternating weeks. Whatever works best for you. Either way, the point is to KEEP eating healthy, organic vegetables.
4. It's SUSTAINABLE: Finally, let's never forget that all of these options support sustainable agriculture, and are kind to our earth. Don't our children deserve to inherit a healthy planet?
Pricing:
We are doing our very best to keep our prices as low as possible. Despite increasing costs across the board (energy, wages, seed, health care, etc.), we've held our prices flat for the upcoming year. To help us control costs, please consider making your payment via check. It really helps us minimize bank charges. It’s small savings like this that help us keep our prices as low as possible. There is also an “e-check” service this year which withdraws payments directly from your checking account on a monthly basis. This option also saves our farm money in credit card fees (just not as much as an old-fashioned check does). We still have retained the option of paying via credit card. Just please be aware that our farm is charged roughly 3% with every transaction made with a credit card.
If you're a returning member, head here to sign up for the 2012 season.
Payment Plan:
We understand that a membership in a Ploughshare Farm CSA share is a large investment. Because of this we have retained a “Scheduled Payment” feature, allowing members to set up automatic withdrawals from their credit card or bank account on a monthly basis. We hope that such a move makes a share in Ploughshare Farm that much more affordable for more members. You may sign up for this plan when you register.
This is the payment schedule which would be generated for someone who signed up now with a balance of $600.00:
| Payment Description | Date | Payment Amount |
| Downpayment | Today | $90.00 |
| Payment 1 | 12/22/2010 | $85.00 |
| Payment 2 | 1/22/2011 | $85.00 |
| Payment 3 | 2/22/2011 | $85.00 |
| Payment 4 | 3/22/2011 | $85.00 |
| Payment 5 | 4/22/2011 | $85.00 |
| Payment 6 | 5/22/2011 | $85.00 |
Drop Sites Changes:
Our plan is to maintain most of our current dropsite locations next year. If there is a specific new dropsite you'd like to request, we will consider it as long as it has at least 15 members and is on or near our current route. Don't have 15 members yet, consider recruiting some friends and neighbors to build your own site. The only drop site that we may possibly eliminating or moving is our Augsburg College Site. You may still sign up for it though and we will try to find an option for 2012.
Sincerely,
Gary Brever
PS: If you wish to no longer receive updates from Ploughshare Farm please click here.
Dear Storage Share Members:
Hope you all were able to pick up yesterday or this morning your share. If you haven't yet, please contact your drop site coordinator.
This week's share incudes the following: Parsnips, Celeriac, Turnips, Daikon, Red Cayenne, Garlic, Rutabaga, Leeks, Onions, Potatoes, carrots, brussels sprouts, cabbage, beets (many of you received "cylandria" or elongated beets) and winter squash
Below are some pictures to help you identify some of the vegetables.
I have also included tips on storage below the pictures.
Please note the best tip that I can give you is to use the vegetables up. Even though these are called "storage shares" and many of the vegetables will indeed store through out the winter, the next delivery(which will be similar in size to this delivery) is in about a month (November 10th, and 3rd delivery is December 8th) so take some time to cook. This weekend will be an AWESOME weekend to have squash baking in the oven and a stew brewing on the stove.
Your garlic and cayenne peppers should come out of the root box and be kept dry.
A couple other notes: The russet potatoes have something called "Hollow Heart" this year. This is caused by inconsistent rains early on in the season. I have been finding quite a few of them where this has occurred. Just cut around the hollow part an they will be fine. Our third delivery will have Yukon Golds which this did not occur with.
Also, because we had to get the squash out of the field before the freeze they may not keep quite as well as in years past. Inspect them for any soft spots. Those that have soft spots you will want to use first.
Happy eating,
Farmer Gary
Celeriac
Leeks
Rutabaga
Red Meat Daikon
Sweet Dumpling
Turnips
Blue Hubbard
Spaghetti Squash
Oarnge Kabocha
Butternut
Buttercup
Storage shares string.
Storage Tips for Winter Vegetables
Storage Tips
Adapted from Richard Harrison, How to Store Vegetables in a Typical Suburban Home
FIRST, identify the areas in your house that do not freeze and may be suitable for storing vegetables.
Refrigerator, 40 degrees, 30-40% humidity
Carrots, celeriac, beets, apples, pears, kale, bok choi, Brussels sprouts, cabbage, turnip, rutabaga
Unheated entrance or attic or spare room, 40-50 degrees, 10-30% humidity
Winter squashes such as butternut, delicata, acorn squash, onions, garlic
Cellar, cool damp corner, 33-50 degrees, 30-50% humidity
Potatoes, sweet potatoes
SECOND, prepare the vegetables for storing. Each vegetable will be discussed below under its storage area. Before discussing each vegetable observe the following rules of thumb when storing vegetables.
*Never wash a vegetable that you are preparing for storage. Washing shortens storage life, sometimes by months.
*When storing in a plastic bag in the refrigerator make sure that you remove as much air from the bag as possible before storing.
Refrigerator
Beets
Cut the tops off. If the tops are in good shape wash them and cook them. Yum. Don’t wash the beets. Store them in a plastic bag in the back of the refrigerator. The tops where you cut off the greens might be a little rotty. Not to worry. When you peel them the insides will be great. Inside that plastic bag beets in the back of the fridge will keep for months.
Brussels sprouts
We usually cut the little sprouts off the stem and store them in a plastic bag in the back of the fridge like the carrots. They will keep for at least a couple of months. They will usually keep for up to six weeks.
Carrots
Store in a plastic bag in the back of the refrigerator. Carrots will keep for months this way. After being stored a long time there may be a white root substance on the carrot. Not to worry. Just peal it off. As long as the carrots are bright orange underneath they will taste wonderful. Organic carrots actually gain sweetness when stored.
Cabbage
Store cabbage in a plastic bag. When you take it out some of the outside leaves may look mildewed but not to worry. Simply strip off the outside leaves and the inside is as good as new. Cabbage will keep this way in the back of the fridge often for three months.
Celeriac
Tops will probably be off. Store like carrots. If any part is a bit rotty when you take it out merely cut it off. Chances are the rest is just fine.
Collard Greens, Kale
These are not long keepers. Best to eat them within two or three weeks of the delivery. Immerse in cold water, wrap in a cloth dish towel, and place in your fridge.
Turnips, Rutabaga
Store like carrots.
Unheated Entrance, Attic Space or Unheated Spare Room
Make sure that this area doesn't freeze. For example, a bulkhead might freeze.
The rule of thumb that I use for vegetables stored in this category are as follows:
*Store items one level deep on trays, preferably open at the bottom for air circulation. I often use the black trays that you get at garden centers when you buy plants. Great recycled item.
*With squash don't let the items touch each other
*Make sure that some ventilation is feasible. For example store trays on a rack with some circulation
*Keep the area dark. This is particularly important for garlic and onions that will begin to sprout if exposed to light
*Inspect all items when taking something from storage. If there are signs of spoilage, noted below, use the item as soon as possible
*Always store the best specimens the longest. Use broken stem squash first.
Butternut squash
Has the longest storage life of any squash. It will sometimes last the whole winter if the storage location is cold and dry enough. If you see any spots developing use as soon as possible. Spots develop into rotty areas and eventually the whole core will rot, and the squash will be unusable. If you need to fix too much squash because it is spoiling simply cut up a whole bunch, steam it, and freeze the pieces for consumption later in the winter.
Delicata squash
Delicata does not store well. Use this squash within six weeks of the delivery. If delicata is starting to go it will probably be too late to salvage anything. It is too small a squash to recover rot.
Onions
The length of time that onions will store is highly dependent on the variety – the onions in the multi-farm winter share are storage onions and should last several months, especially if stored in a dark, cool area. When onions start to sprout they gradually become unusable. If you see an onion sprouting use it as soon as possible. If onions become soft they are rotten and should be removed from storage.
Cellar in a cool damp corner
The rules of thumb for the cellar storage are:
*Store items one level deep on trays as above.
*Some ventilation is helpful.
*Keep the area dark. This is particularly important for potatoes that will begin to sprout if exposed to light
*Inspect all items when taking something from storage. If there are signs of spoilage, noted below, use the item as soon as possible
*Always store the best specimens the longest.
Potatoes
Potatoes will usually store 2-3 months. Potatoes specifically noted as a storage variety will often do better. If possible store on flat trays. The benefit is the avoidance of the "bad apple" syndrome, and one can inspect all the potatoes as you use them up permitting you to take ones that are beginning to sprout. A soft potato usually means that it is rotten, but cut it up to make sure.
Storing Fall Vegetables
from Emily HoisingtonWe have enjoyed stocking up on winter vegetables from Ploughshare Farm for a few years now. Each year we've learned from what worked and didn't work the year before. Here's what we've learned works best for us as far as storing winter vegetables. We've gotten some ideas from these books: "Preserving Food without Freezing or Canning" by the gardeners and farmers of Terre Vivante, "Root Cellaring: Natural Cold Storage of Fruits and Vegetables" by Mike and Nancy Bubel, and "Four Season Harvest" by Eliot Coleman.
We have an unheated room in our basement that we've converted to a root cellar. We added a vent to an unheated porch that we open in the fall to let in cool air and then close and stuff with insulation to keep from freezing in the winter, and we store the food on metal shelving. Potatoes hang from the shelves in their net bags. Carrots, beets, and other vegetables are packed in slightly damp sand in plastic buckets. We learned that if the sand is too damp they will get a black mold that turns them to mush by the end of the winter, but if it is too dry they will shrivel up. We've gotten the feel for the correct dampness now and keep our root vegetables until early spring. We also learned that 1 or 2 gallon size buckets work best. We tried packing our carrots in sand in large rubbermaid tubs, but they were too heavy to move and too much sand to dig through for carrots. The buckets are the right size that we can just bring one up to the kitchen at a time.
Cabbages and leeks don't keep as long as the root vegetables, but still surprisingly long, maybe a couple of months in the fridge or root cellar. Cabbages whose outer leaves are dried are still good inside.
We keep a thermometer and humidity meter in the root cellar and we know from watching the temperature that it is pretty much a walk-in fridge. We even used it as an easy place to defrost a turkey that didn't fit in the fridge.
Any kale we don't eat right away is easy to freeze or dehydrate. Dehydrated kale is simple to use, we just add it to soups at the end of cooking time, or soak in boiling water and then scramble with eggs.
Onions and winter squash like a slightly warmer, drier place than the root cellar, so we simply keep these in another area of our basement. The onions hang from metal shelves in their net bags, and the winter squash is placed on the shelves with space between them for air circulation. The key to keeping winter squash is to check them all periodically (For example, when going downstairs to do laundry) and if any of them have a soft spot to bring that one up to the kitchen to use. I just cut out and compost the soft spot and then cook the rest.
Along with a few pickled, canned, frozen, and dehydrated things, our root cellar feeds us through the whole winter. It's not until March or April that we begin to buy a few fresh things from the grocery store to help us wait until the first locally grown asparagus and greens come in. We eat a lot of meals of oven-roasted vegetables, raw grated carrot or beet salad, mashed root vegetables, a variety of soups, and filled dumplings such as pork and cabbage or potato and cheese.
Happy winter eating!
Emily Hoisington
Harvest Week 8 – July 28, 2011
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This week’s share includes:
Garlic-- green (use right away)
Carrots
Celery
Chioggia or cylandria beets
Parsley
Cucumbers
Summer squash (not in mini shares)
Peppers
Onions
Kale
Broccoli
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A Note From Your Farmer
I’m sure many of you are at least one or two generations removed from the farm. Just a couple generations ago over 25% of the population made their living by farming.
Both my parents grew up on farms. My grandfather on my dad’s side barely eked out a living on the rocky land in the Clarissa area (near Long Prairie). My grandfather on my mom’s side did a bit better raising a dairy heard and pigs near Bluffton (by Wadena). I surely don’t want to romanticize too much on the “good old days” of farming. However, one of the greatest differences between farming today compared with farming back in the 30’s and 40’s is that today less than 1% of the population is farmers. I can only imagine back when my grandparents were farming what it must have been like to have most of your brother’s and sisters sharing the same experience as you. In addition, all your neighbors were sharing a common experience. The same weather that affected your crops and had you working late into the night or kept you inside because of the rain, also affected your neighbor across the street. If you had a bumper crop one year, most likely most of the other farmers did as well. In turn, your community benefited.
Today, it’s not like this. This is true not just for farming but for the general population as well. Most of the neighbors in a community have totally unrelated jobs. Hard times by one business in a community affects others businesses in the community only indirectly.
There is only one collective experience that seems to affect the population on as large scale today as farmers had in the past and that is how well the stock market does. It’s even curious to read how those that write about the stock market describe what they are going through… (i.e.—“weathering” the downturn in the markets). Just like a hail storm can take out an entire crop, and hence a large amount of what you have worked for, a few percentage points dip in the Dow Jones industrial can have a reaching affect for many.
When I hear economists talk about the future of the U.S. economy there is a lot of uncertainty. If I had investments in the stock market I would probably be feeling very vulnerable right about now as well. I think those who have money tied up in the stock market right now are right to feel a bit afraid of what “storm” may be on the horizon. The way I see things (clearly, I am only a vegetable farmer. What do I know about the economy?) the last 50 years of growth was based upon extraction of resources in the environment. It is clear that this world has a finite set of resources to give. Those resources taken out of the ground for the past 50 years, (for example oil) took billions of years to create in the first place and now are being exhausted.
The threat of not only peak oil but the loss of many other natural resources is absolutely the inevitable storm that is going to hamper the growth in corporations. This in turn will create a stock portfolio that will be at least sluggish and more than likely worthless. In addition, there are many other factors that can have serious implications on your wealth and make your investments pretty vulnerable. Just think about the dire predictions that are being made this week if politicians don’t get their act together and increase the debt ceiling. What a game of Russian roulette!!
Though I may have a lot of stress during the year about what may affect my crops, I think farming is still a worthwhile venture. Elliot Coleman said, “You want to talk about returns? At 1,000:1 in four months, a tomato seed makes even the highest fliers seem paltry.” Even when a devastating storm hits, there is always a new season to start anew. I can’t help but worry sometimes whether or not in the not too distant future whether knowing the skill of growing your own food will be more a of a necessity. I can only hope for a future where more communities will see value in investing in their own local farmers for their economic, health and food security.
Fall Storage Share
If you haven’t ordered a fall storage share I highly recommend you “update your membership” and add a storage share to your regular summer share. These shares are a very popular option. You will receive a significant amount of produce for a very good value. See below:
This share will supply all the fall storage vegetables that your family will need for the months of October, November and December. Each delivery will include 50-75 pounds of produce including potatoes, of carrots, onions, winter squash, cabbage, kale leeks, daikon radishes, beets, celeriac, rutabaga, turnips, brussels sprouts, garlic, and pie pumpkins.
These shares are a great option for saving money on meals especially during the holiday seasons. Most of these vegetables keep very well just in a heated garage (just above freezing) or a cool basement.
The price for the fall share is:
$285 for Fargo, St. Cloud, and metro area members
$250 for Alexandria and Farm pick-up site members
$275 for Fergus Falls, Sauk Centre and Elbow Lake Members
There is a 3% discount for paying in Full by check (use coupon code 4565)
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Note From Your Farm Intern Brian Alan
When I look back at my first four months at Ploughshare Farm, I’m reminded of a line written by the great Mark Twain: “Still, persistence in any cause is bound to succeed. He was a very inferior farmer when he first began, but a prolonged and unflinching assault upon his agricultural difficulties has had its effect at last, and he is now rising fast from affluence to poverty.”
I first arrived at Ploughshare Farm in mid March of this year, and after being graciously welcomed by Gary Brever and the rest of his family I decided to walk around the grounds to explore the farm. March in Minnesota means there is still quite a bit of snow and ice around to impede travel, so my trek was brief. But I quickly met my closest neighbors (two cows), and as I continued along I made more discoveries. At one point, I remember doing a double take as I saw what I thought was a deer hoof peaking through the ice. I paused for a second as I contemplated what was below that ice, assumed ‘what you don’t know can’t hurt you’, and moved along. A couple days and an inch or so of melted snow later, it became apparent that this hoof was attached to a leg and could no longer be ignored. Thankfully, I soon learned that the remains ended at the leg and that the limb would turn out to be an impromptu chew toy for the farm's dog. Now since graduating from college, I spent the better part of my twenties living and working in New York City. In that world, you have a better chance of seeing a dog riding the downtown 6 train in a designer carrier than you do of seeing one with an all natural chew toy, roughing it in the icy winter. So for me, this little story encapsulates my motivation for joining Ploughshare Farm. I wanted an opportunity to move out from the concrete jungle and into nature – to work outside with my hands and to step outside of my comfort zone.
And to date, that has been my experience. I'm no longer working in a temperature controlled office building. I'm out with the changing seasons, feeling the work evolve from winter’s snow and time spent seeding in the greenhouse to summer’s heat and time spent transplanting, weeding, cultivating, and at long last harvesting. I've endured hard work while battling any number of obstacles (e.g. hunger, thirst, weather, mosquitoes, etc.) and have learned to laugh through it with my co-workers. I discovered that being constantly reminded of how to do seemingly obvious tasks isn't a personal affront, but is for the benefit of the overall operation (in my case, it's difficulty in tying twist ties around vegetable bunches - I'm just not good at it). Through persistence has come the enrichment I was hoping for when I started at the farm. And at the end of the day, when you can dig your hands in the dirt and pull up the tangible result of your labor, it all seems worth it. This week's share contains carrots that you have to see to believe – just beautiful stuff.
So here in July after four months at Ploughshare, my current level of inferiority as a farmer is much better judged by Gary than myself. But as I step back and think about the work ethic required and all I’ve done and all I’ve learned and all the fun I've had with my fellow interns here at the farm – I can say that the experience for me has been an overwhelming success.
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Using All Parts of Your Vegetables
Yesterday’s New York Times had an interesting article that focused on using your peels, stalks and stems. It’s a good read and has some good tips on using parts of the veggies you would normally toss in your compost pile. I included a quick recipe for broccoli later in the newsletter. Check out the article:
http://www.nytimes.com/2011/07/27/dining/thats-not-trash-thats-dinner.html?_r=1&hpw
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Green Garlic - Use Right Away!
The garlic in your share today is uncured and we washed it because they were very dirty. Since the outer skins are wet there may be problems with them spoiling sooner than normal. We usually like to sit bulbs in the greenhouse to dry for at least a week or two. If it looks like your bulb may have any spoilage on the bottom I recommend just peeling the skins off and using them in the next few days. In general, the bulbs should be used within the week or two. Some of you may have good luck storing them longer (in a cool dry place), but be warned so that your garlic doesn't spoil on you before you have a chance to use it.
Storage:
For long term storage, garlic can be minced and covered with olive oil and stored in an airtight jar and frozen or refrigerated.
How to Use:
Cooked or raw, garlic is great! If you sauté, only heat it until translucent as it will burn quickly. To mellow its flavor, cook for longer but over low heat so it doesn't burn and smell/taste bitter.
Make garlic butter: Use 1/2 cup softened butter mashed with 4 minced cloves.
Roasted garlic: Cut tops off bulbs to expose garlic, brush or dab with olive oil and bake for 1 hour at 350. Squeeze out of its skins and put on bread, on pizza, or an antipasto or appetizer platter.
Roasted Garlic Dip (2-4 appetizer servings)
1 head garlic
1/2T plus 1/4 cup olive oil, divided
black pepper
1/4 cup Parmesan cheese (grated)
crusty bread
Heat oven to 300. Cut off top 1/4-1/2 inch of garlic head to expose cloves. Put garlic, cut-side up in baking dish. Drizzle 1/2T olive oil over top and sprinkle some black pepper. Roast about 45 minutes, until soft and fragrant. Cool completely. Squeeze cloves out of skins and mash with a fork. Stir in Parmesan, 1/4 cup olive oil and pepper to taste. Serve on crusty bread.
Adapted from From Asparagus to Zucchini
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Carrots
As part of the umbeliferae family, carrots are related to parsley, celery, parsnip, cilantro, fennel, caraway and dill.
Storage:
Remove greens and refrigerate in a plastic bag where they will last 2-4 weeks. If you wish to freeze, blanch for 3 minutes, rinse in cold water, drain, let dry and pack in an airtight bag. Fresh greens can be used immediately in a green salad or stir fry.
How to Use:
Scrub with a vegetable brush (or washcloth) to remove dirt. Don't peel unless removing a damaged area. Raw carrots preserve all nutrients. Steaming for 5-10 also preserves most nutrients as long as you don't overcook them.
Carrots are sweet, so add them to your homemade tomato sauce to lighten it up.
Try a simple puree of carrot soup with onions or leeks, freshly grated ginger and salt or soy sauce.
Creamy Carrot Soup with Curried Beet Creme Fraiche (6-8 servings)
12 carrots
1 medium potato
1-3 cups half and half
1 large red beet
1T curry powder
1 cup creme fraiche
Chop and peel carrots and potato. Cook in a 2-quart saucepan, covered with water, until tender. Transfer to food processor, add half and half and blend until creamy. Season with salt and pepper. Peel and chop the beet, roast in oven at 400 until tender, about 45 minutes. Blend in blender with curry powder and creme fraiche. Use on soup for garnish.
Adapted from From Asparagus to Zucchini
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Celery
Our celery may look and taste more vibrant than what you’re accustomed to. (Some of you might even say it tastes “aggressive.”) This is because we do not blanch our celery plants by hilling soil around them to exclude light. Blanching would make for paler, juicier stalks—but our deep-green, unblanched celery is especially wonderful for cooking. Save the light-colored, mild inner stalks for eating raw.
Storage:
Refrigerate immediately or it will go limp. Wrap in a damp towel or keep in a plastic bag and store in the hydrator drawer of the refrigerator for up to 2 weeks. For maximum crispness, store stems upright in a container with an inch of water.
How to Use:
Celery is a standard addition to salads, casseroles, soups, stews and stir-fries. Dice into tuna, chicken, egg, potato and pasta salads.
Ants on a Log!
Slice celery into vegetable salads and use the leaves as a substitute for parsley.
Make an aromatic seasoning by sautéing celery along with onions, garlic, or ginger.
Stuffing Ideas for Celery
*Serve raw celery stalks stuffed with peanut butter, cream cheese, or goat cheese (chevre).
*Soft goat cheese blended with chopped arugula or chopped fresh dill
*Softened cream cheese mashed with smoked fish and lemon juice
*Softened cream cheese mixed with crumbled blue cheese, chopped green olives & walnuts or chutney or pesto or tapenade
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Beets
Be sure to enjoy this summer treat raw or cooked!
Storage:
Beet greens are best used fresh. Store greens wrapped in a damp cloth or a plastic bag in a refrigerator drawer. To maintain firmness of the beetroot, cut off leaves and stems 1-2 inches above the root crown. Store in a plastic bag and refrigerate in the hydrator drawer of your refrigerator.
How to Use:
Try beet greens tossed raw into a green salad. Also use them steamed or sautéed or in place of spinach or other dark, leafy greens (such as chard) in cooked recipes.
Scrub the beetroot clean. If you peel you will lose trace minerals just beneath the surface of the skin. Grate into a salad, cooked or raw. Cube beets into veggie soups or stews. Serve sliced, steamed beets at room temp tossed in olive oil or a citrus vinaigrette and salt and pepper.
To bake, cut off leaves and wash roots. Bake at 350 for 1-2 hours or until easily pierced with a fork. Rub off skins and cut off roots. Serve whole or sliced.
Beets pair well with citrus, vinegars, mint, dill, marjoram, feta cheese and olive oil.
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Parsley
Storage:
For short term storage, wrap parsley in a damp towel or place upright in a container with an inch of water and refrigerate (such as you would store mint).
Prep:
Rinse well. Chop if necessary or leave long for a garnish.
Cooking tips:
Add to a green, pasta or vegetable salad, or add at the very end of your stir fries. Tastes great in soups and stews - add it at the end of cooking. Parsley also is tasty fresh or dried in homemade tomato sauce (pizza sauce or pasta sauce).
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Cucumbers
Cucumbers are great on sandwiches, in salads, refreshing on your face and most importantly, as pickles.
Storage:
Refrigerate to retain moisture in the hydrator drawer. They will keep for up to one week. Once you slice into one, they don't stay well when refrigerated so use it up!
How to Use:
No need to peel these organic and unwaxed cucumbers. Simply rinse. Dice or slice into salads, sandwiches, or on crackers (with ham and cream cheese!).
Try creamy cucumber salad: slice cucumber and toss with plain yogurt, mayonnaise, fresh or dried dill (weed or seed) and salt and pepper. Add some of this week’s Walla Walla onions, too!
Try chilled cucumber soup: Blend cucumbers with plain yogurt, a pinch of fresh mint, basil and salt and pepper. Add some seeded jalapeño into the blender too if you want some heat.
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Summer Squash
Zucchini, patty pan, yellow crookneck and straighneck squash are popular summer squash varieties. They are delicate and perishable, so enjoy immediately, unlike their storage-friendly winter squash cousins.
Storage:
It dehydrates quickly once picked. Store in a plastic bag or hydrator drawer in refrigerator for up to one week. Cooked, pureed summer squash may be frozen for later use in winter soups. Freeze in an airtight container.
How to Use:
Rinse or wipe - no need to peel. Grate or slice into green salads, or shred to make a squash slaw. Cut into matchsticks or rounds and dip with other veggies.
Steam squash whole or halved. Cook squash cut into 1-2 inch cubes for 10-15 minutes, chunks for 5-10 minutes, or until tender when checked with a fork. Don't overcook!!
Grill halves 3-4 minutes over direct heat then 8-10 minutes over indirect heat. Baste with oil or marinade. Great on kabobs!
Squash pairs well with butter, fresh lemon juice, fresh herbs, Parmesan cheese, black pepper.
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Peppers
Storage:
Refrigerate unwashed peppers unwashed in hydrator drawer 1-2 weeks.
How to Use:
Peppers are tasty, raw, grilled, sautéed, charred, stuffed and as flavor in numerous ethnic dishes.
Stuffed Peppers (serves 8)
1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 cups coarsely grated zucchini (about 1 large)
1/2 cup finely chopped red onion
1/3 cup minced fresh parsley
1/4 cup fine dry breadcrumbs
1 large egg
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon minced fresh rosemary
4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded
Fresh rosemary sprigs
Preheat oven to 350°F. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.)
Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F, about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve.
Adapted from Bon Appetit
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Onions
Storage:
Store onions on a rack in a well-ventilated area spaced a few inches apart. You'll want to use them within three to four weeks.
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Kale
Storage:
Wrap unwashed kale in a damp towel or store in a plastic bag and keep in the crisper drawer. It's best used fresh if you can use it, but will keep for several days if kept moist and refrigerated.
Kale also can be stored long term in the freezer with some simple preparation. Blanch chopped leaves (place in boiling water) for three minutes then transfer to an ice water bath to stop the cooking. (Be sure to have actual ice cubes floating the water to keep the temp cold.) Drain the leaves, squeeze to remove water and place in an airtight freezer bag.
Prep:
Wash thoroughly before cooking to remove hidden dirt and other grit from the soil.
Cooking tips:
Use kale as you would chard, spinach or other greens. They are great wilted in a large pan with oil or butter and a little garlic. Use as a side dish to your main course. Place silver dollar-sized dollops on your pizza (great with goat cheese!) or other flatbreads. Sprinkle with kosher or sea salt and a squeeze of lemon. Also great in egg bakes and quiches. Add to lasagna and pastas for extra flavor and vitamins.
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Broccoli
Storage:
Broccoli is best used within a few days of harvesting. Store in a plastic bag in the hydrator drawer of the refrigerator.
Broccoli also freezes well. Cut into florets and slice stems. Blanch for 3-4 minutes and cool in an ice bath to stop the cooking process. Drain, let dry and place in an airtight container.
How to Use:
Soak head upside down in cold, salted water to remove any hidden field pests. Remove lowest part of stem if woody or tough. Fresh broccoli is great on a veggie tray with a cool dip.
Steaming increases digestibility, heightens color and retains most of the nutrients. The stalk and florets are all edible to be sure to eat it all. Chop and separate florets, steam lightly for 5-7 minutes and eat as an app or tossed into a pasta salad.
Use your broccoli stalks: cut off the tough outer peel, shave the remaining stalk into ribbons with a vegetable peeler, scatter with lemon zest and shards of Parmesan. Enjoy!
Broccoli pairs well with butter, fresh lemon juice, anchovy, soy sauce and many hard, grated cheeses such as Parmesan.
Harvest Week 7 – July 21, 2011
I am sending this newsletter to everyone on our emailing list. If you wish to no longer receive the newsletter see link at the bottom of the page to unsubscribe.
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This week’s share includes:
Beets (some received Chioggia beets)
Broccoli
Peas or Cauliflower
Summer crisp lettuce
Cucumbers
Summer squash
Basil
Cilantro
Red cabbage
Green cabbage
Chard
Salad mix
Walla Walla onions
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A Note From Your Farmer
This week the brutal heat has impacted our work tremendously. With the high humidity it is much like working in a jungle out there. Interestingly, a weather forecaster the other day blamed the high humidity on the “sea of corn” that covers the Midwest and which off-gasses tons of humidity into the air. Oh…how much farming impacts our way of life, huh? It affects what we put into our mouths, the water which we drink and recreate, and even the air we breathe and the weather which we live in.
The hot weather day after day can take its toll on our bodies, of course. We have been trying to maintain a balance by drinking lots of water, being in shade during the hottest part of the afternoon, and taking an afternoon dip in the neighboring lake. Anything we can do to bring the temperature in our body cores down. It also has been like a rain forest out there with the number of biting flies that have been harassing us through out the day. Thanks to all who pushed the “like” button, giving us moral support the other day on Facebook. It really is meaningful for our crew to know that there are folks who are receiving our veggies that are truly appreciative of all the hard work that goes into it.
The hot weather after last week’s rain has been very good for our plants. We tasted the first of our tomatoes this week which means that starting in a couple weeks we will have an abundance. You can start to see some of the other “fruits of the summer” in this week’s box including cucumbers and summer squash.
Besides picking vegetables this past week we spent some time cleaning up some of our fields. The heavy rains last week made picking weeds, while not exactly easy, a lot easier. We were able to get the 2 acres of tomatoes, peppers and eggplants weeded, plus another acre of melons.
The bugs are thriving in this heat as well. So we also started using some organic sprays on our potatoes for potato beetles and on our brassicas for cabbage worms. One of the sprays we use are called Bacillus thuringiensis (or Bt) sprays which is naturally found soil bacterium that works on the gut of caterpillars. Of course, any spray that we use on our farm must be OMRI certified for our Organic certification.
Fall Storage Share
If you haven’t ordered a fall storage share I highly recommend you “update your membership” and add a storage share to your regular summer share. These shares are a very popular option. You will receive a significant amount of produce for a very good value. See below:
This share will supply all the fall storage vegetables that your family will need for the months of October, November and December. Each delivery will include 50-75 pounds of produce including potatoes, of carrots, onions, winter squash, cabbage, kale leeks, daikon radishes, beets, celeriac, rutabaga, turnips, brussels sprouts, garlic, and pie pumpkins.
These shares are a great option for saving money on meals especially during the holiday seasons. Most of these vegetables keep very well just in a heated garage (just above freezing) or a cool basement.
The price for the fall share is:
$285 for Fargo, St. Cloud, and metro area members
$250 for Alexandria and Farm pick-up site members
$275 for Fergus Falls, Sauk Centre and Elbow Lake Members
There is a 3% discount for paying in Full by check (use coupon code 4565)
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A Note From Your Farm Intern Edward
I’m extremely exhausted after another excruciatingly tiring day at the Ploughshare and the last thing I want to be doing with my last moments of consciousness today is writing the intern blog. The fields have been blisteringly hot and the deer flies unrelenting. We’ve spent the week drenched in our own sweat covered in dirt with our noses to the ground. We’ve been working hard. But you know, today we got out another really beautiful share -just beautiful.
Most of our crew is made up of interns with little or no experience, so we’ve had our share of humbling and frustrating moments trying to accomplish what seemed to be insurmountable tasks. But by working together and supporting one another the work gets done. The Ploughshare looks great. And that work and support includes all the members of the CSA. It meant a lot to us when so many people responded to Gary’s Facebook posting the other day about the heat and deer flies. It helps us to see the bigger picture – to see all sides – and know that our effort, with your support, is working towards a larger goal.
Well, I’d like to write some more about my experience here, but tomorrow’s an early start and another hot day. Enjoy your shares.
Thanks,
Edward
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Beets (some received Chioggia beets)
Be sure to enjoy this summer treat raw or cooked!
Storage:
Beet greens are best used fresh. Store greens wrapped in a damp cloth or a plastic bag in a refrigerator drawer. To maintain firmness of the beetroot, cut off leaves and stems 1-2 inches above the root crown. Store in a plastic bag and refrigerate in the hydrator drawer of your refrigerator.
How to Use:
Try beet greens tossed raw into a green salad. Also use them steamed or sautéed or in place of spinach or other dark, leafy greens (such as chard) in cooked recipes.
Scrub the beetroot clean. If you peel you will lose trace minerals just beneath the surface of the skin. Grate into a salad, cooked or raw. Cube beets into veggie soups or stews. Serve sliced, steamed beets at room temp tossed in olive oil or a citrus vinaigrette and salt and pepper.
To bake, cut off leaves and wash roots. Bake at 350 for 1-2 hours or until easily pierced with a fork. Rub off skins and cut off roots. Serve whole or sliced.
Beets pair well with citrus, vinegars, mint, dill, marjoram, feta cheese and olive oil.
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Broccoli
Storage:
Broccoli is best used within a few days of harvesting. Store in a plastic bag in the hydrator drawer of the refrigerator.
Broccoli also freezes well. Cut into florets and slice stems. Blanch for 3-4 minutes and cool in an ice bath to stop the cooking process. Drain, let dry and place in an airtight container.
How to Use:
Soak head upside down in cold, salted water to remove any hidden field pests. Remove lowest part of stem if woody or tough. Fresh broccoli is great on a veggie tray with a cool dip.
Steaming increases digestibility, heightens color and retains most of the nutrients. The stalk and florets are all edible to be sure to eat it all. Chop and separate florets, steam lightly for 5-7 minutes and eat as an app or tossed into a pasta salad.
Broccoli pairs well with butter, fresh lemon juice, anchovy, soy sauce and many hard, grated cheeses such as Parmesan.
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Peas(only in 100 shares)
Storage:
Use asap. Refrigerate in a plastic bag 4-5 days maximum. Peas freeze well but lose some of their crunchy texture. Blanch for 2 minutes (no need to shell snow or snap peas), rinse under cold water or in an ice bath, drain well and pack into airtight bags or containers.
How to Use:
Snap peas need stringing - snap off stem tip toward the flat side of pod and pull downward. Eat them raw as a snack or appetizer. Add them raw or blanched to chilled, marinated vinaigrette-dressed salads. Deep fry in a tempura batter with other vegetables.
Snow peas are a great stir fry addition. Saute alone or with other veggies or meats, adding in the last few minutes of cooking. Add raw or blanched snow peas to a variety of salads.
Quickly cooked peas pair well with bacon and a squeeze of lemon juice, fresh mint and lemon juice (or red or white wine vinegar), and parmesan cheese (and lemon juice, of course).
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Cauliflower(in those shares that did not receive peas)
Cauliflower is a member of the species brassica oleracea, so is related to cabbage, Brussels sprouts, kale, kohlrabi and broccoli.
Storage:
Cauliflower tastes best when used quickly or it may take on a strong odor and flavor over time. Refrigerate in a plastic bag and it should remain fresh for one week and still be usable up to two weeks.
To store long term, blanch for 2-4 minutes, rinse in an ice bath or under cold water, drain, dry and pack in an airtight container like a ziploc bag. It will not be firm after thawing but can be used in soups and stews.
How to Use:
Soak the head upside down in cold, salted water to remove any hidden field pests. Remove the tough outer leaves, remove any blemishes and rinse the head. Core the head for even cooking.
Steam 15-20 minutes for a whole head or 20-25 for florets. Cook until tender but not fully soft. Run under cold water or submerge in an ice bath to stop the cooking process. Overcooked cauliflower has a strong odor and flavor and can go mushy on you.
Cauliflower puree is a tasty (and healthy) substitute for mashed potatoes or you can add puree for a creamy soup base or soup thickener.
Cauliflower Broccoli Salad with Apples and Raisins (6-8 servings)
1 cup mayonnaise
1/4 cup sugar
2T vinegar
Mix first three ingredients to make the dressing. Then add the rest of the ingredients below.
3 cups cauliflower, chopped
3 cups broccoli, chopped
1/2 cup raisins
1/4 cup red onion, finely chopped
1 apple, unpeeled and diced
2T bacon bits (may use soy bacon as a substitute)
Serve chilled.
Adapted from From Asparagus to Zucchini
Lentil and Brown Butter Cauliflower
1T olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped peeled carrots
1/2 cup finely chopped celery
1 cup French green or other lentils
3/4t curry powder
3/4t paprika
2 3/4 cups water, divided
2 tablespoons (1/4 stick) butter
4 1/2 cups small cauliflower florets (from about one 22-ounce head)
Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; sauté until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. Add 2 1/2 cups water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes.
Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
Adapted from Epicurious
Cauliflower Puree in Tomato Cups
4 cups cauliflower florets (from 1 small cauliflower)
3T butter
1.5T milk
Pinch of ground nutmeg
4 medium tomatoes, cut in half crosswise
1T Dijon mustard
1 1/2 cups fresh breadcrumbs made from crustless sourdough bread
2T chopped fresh parsley
Steam cauliflower until very tender, about 10 minutes. Transfer cauliflower to processor. Add 1 tablespoon butter and milk; blend until smooth. Season puree with nutmeg, salt and pepper.
Scoop out tomato halves; discard pulp. Place tomatoes, cut side down, on paper towels and drain well. Arrange tomatoes, cut side up, on small baking sheet. Fill with cauliflower puree.
Preheat oven to 350°F. Melt remaining 2 tablespoons butter in medium skillet over medium heat. Mix in mustard. Add breadcrumbs and toss until crumbs begin to brown, about 8 minutes. Mix in parsley. Sprinkle crumb mixture over puree. Bake tomatoes until heated through, about 30 minutes.
Adapted from Epicurious
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Summer crisp lettuce
Storage:
Keep unwashed lettuces in the crisper drawer of your fridge.
Prep:
Tear off leaves of the lettuce head and rinse in a water bath, allowing grit to fall to the bottom. Dry in a towel or spin dry.
How to use:
Tear lettuces into bite-size pieces and use alone in green salads or with the salad mix greens. You can also use full lettuce leaves under pasta salads or other cool salads.
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Cucumbers
Cucumbers are great on sandwiches, in salads, refreshing on your face and most importantly, as pickles.
Storage:
Refrigerate to retain moisture in the hydrator drawer. They will keep for up to one week. Once you slice into one, they don't stay well when refrigerated so use it up!
How to Use:
No need to peel these organic and unwaxed cucumbers. Simply rinse. Dice or slice into salads, sandwiches, or on crackers (with ham and cream cheese!).
Try creamy cucumber salad: slice cucumber and toss with plain yogurt, mayonnaise, fresh or dried dill (weed or seed) and salt and pepper. Add some of this week’s Walla Walla onions, too!
Try chilled cucumber soup: Blend cucumbers with plain yogurt, a pinch of fresh mint, basil and salt and pepper. Add some seeded jalapeño into the blender too if you want some heat.
Honey Lemon Refrigerator Pickles (makes 3 pints)
6 cups thinly sliced cucumbers
2 cups thinly sliced onions
3/4 cup honey
1 cup lemon juice
1/2t kelp powder (try your natural foods store)
1/2t mustard seed
1/2t celery seed
1/2t ground turmeric
1/2t ground cloves
Place sliced cucumbers and onions in large glass or ceramic bowl. Combine remaining ingredients in a saucepan and bring to a boil. Cook and stir until honey is dissolved. Pour liquid over cucumbers and onions - toss well and let cool. Keep cucumbers submerged while they cool. Transfer to three pint jars, cover tightly and refrigerate for at least 24 hours before serving. Will keep for a week or so.
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Summer Squash
Zucchini, patty pan, yellow crookneck and straighneck squash are popular summer squash varieties. They are delicate and perishable, so enjoy immediately, unlike their storage-friendly winter squash cousins.
Storage:
It dehydrates quickly once picked. Store in a plastic bag or hydrator drawer in refrigerator for up to one week. Cooked, pureed summer squash may be frozen for later use in winter soups. Freeze in an airtight container.
How to Use:
Rinse or wipe - no need to peel. Grate or slice into green salads, or shred to make a squash slaw. Cut into matchsticks or rounds and dip with other veggies.
Steam squash whole or halved. Cook squash cut into 1-2 inch cubes for 10-15 minutes, chunks for 5-10 minutes, or until tender when checked with a fork. Don't overcook!!
Grill halves 3-4 minutes over direct heat then 8-10 minutes over indirect heat. Baste with oil or marinade. Great on kabobs!
Make a simple casserole: Layer blanched squash slices alternately with chopped onion that's been cooked with bread crumbs. Repeat 2-3 layers and top with butter. Cook at 350 in oven until hot and bubbly.
Squash pairs well with butter, fresh lemon juice, fresh herbs, Parmesan cheese, black pepper.
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Basil
Basil is another of summer’s great treats. But treat is carefully as it is delicate and can’t stand being refrigerated.
Storage:
Keep unwashed leaves bunched with stems in a glass of water on your counter. Do not refrigerate or leaves will turn brown.
How to use:
Rinse leaves in the sink and dry. Tasty in salads, on pizzas (added fresh after the pizza comes out of the oven), or in pesto. Add to your tomato sauces, on pasta or in a caprese salad with fresh mozzarella, olive oil, balsamic vinegar and a pinch of salt.
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Cilantro
Storage:
Keep unwashed cilantro wrapped in your refrigerator.
How to Use:
Cilantro is a tasty finish to many Mexican and Indian dishes.
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Red cabbage & Green cabbage
Storage:
Refrigerate in the hydrator drawer. Do not remove outer leaves before storage. Properly stored, it can last three weeks to two months in the refrigerator and much longer in optimum root cellar conditions.
How to Use:
Cut cabbage head into quarters then diagonally across the wedge. Cut into thin slices for salads and slaws or into thicker slices for steaming or boiling.
Steam wedges of chopped cabbage for 5-7 minutes. Top with butter, salt and pepper and grated cheese. Cabbage sautés and stir-fries well with other vegetables. Boil cabbage for five minutes with a chopped onion and add to mashed potatoes.
Hot Cabbage Slaw (3-4 servings)
2 bacon strips or 1T oil
1/4 cup onion, chopped
6 cups cabbage, shredded
chopped fresh dill to taste
pinch of sugar
1T vinegar
Chop bacon then fry in skillet. Remove and dry on paper towel. (Or heat oil.) Add onion and sauté until soft, about five minutes. Add 2T water, cabbage, dill, sugar, salt and pepper. Cover and simmer until cabbage is wilted yet still crunchy. Add bacon (or oil) and vinegar and toss.
Adapted from From Asparagus to Zucchini
Quick Meal Cabbage with Ham and Sesame Seeds
2T oil
2t garlic, minced
1/4t - 1/2t red pepper flakes
1/2 cup ham, cut into thin strips
6-8 cups cabbage, shredded
1/2 cup chicken or vegetable stock (or water)
lemon juice
sesame seeds, toasted
Heat oil, garlic and pepper flakes in large skillet. Add ham and sauté one minute. Add cabbage. Stir in stock, cover and simmer hard until most of stock is absorbed and cabbage is wilted and tender, 5-10 minutes. Add salt, pepper, lemon juice. Garnish with toasted sesame seeds.
Adapted from From Asparagus to Zucchini
Coleslaw (serves 6)
1/2 cabbage, core removed and cut into quarters
1 small red onion, peeled
3 carrots, washed and peeled
2 red apples, washed and cored
small bunch of flat-leaf parsley, leaved picked and roughly chopped
juice from 1-2 lemons (to taste)
1/4 cup to 1/2 cup mayonnaise (to taste if you want more)
1 heaped teaspoon English mustard
sunflower seeds or toasted walnuts (optional garnish)
Slice cabbage thinly with a knife, mandolin or food processor. Thinly slice onion and add to cabbage. Cut carrots and apples into matchcticks (or julienne them). Add to cabbage with chopped parsley, lemon juice, mayonnaise and mustard. Taste and season.
Adapted from Cook with Jamie
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Chard
Storage:
Wrap unwashed chard in a damp towel or store in a plastic bag and keep in the crisper drawer. It's best used fresh if you can use it, but will keep for several days if kept moist and refrigerated.
Chard also can be stored long term in the freezer with some simple preparation. Blanch chopped leaves (place in boiling water) for three minutes then transfer to an ice water bath to stop the cooking. (Be sure to have actual ice cubes floating the water to keep the temp cold.) Drain the leaves, squeeze to remove water and place in an airtight freezer bag.
Prep:
Wash thoroughly before cooking to remove hidden dirt and other grit from the soil.
Cooking tips:
Use chard as you would kale, spinach or other greens. They are great wilted in a large pan with oil or butter and a little garlic. Use as a side dish to your main course. Place silver dollar-sized dollops on your pizza (great with goat cheese!) or other flatbreads. Sprinkle with kosher or sea salt and a squeeze of lemon. Also great in egg bakes and quiches. Add to lasagna and pastas for extra flavor and vitamins.
If you haven’t made pickled chard stems yet this year, check out the recipe from Week 4. Pretty tasty!
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Salad mix
Storage:
Use within a few days of receiving your salad greens. The salad mix contains young, delicate greens - treat them carefully. Wrap in a damp towel or keep them in the plastic bag in the crisper drawer of your fridge. Another trick is to add a paper towel to the plastic bag and it may keep the greens fresh a bit longer.
Prep:
All greens have been rinsed but need additional rinsing after they arrive home in your box and before you serve. Wash well in a cool water bath to remove all fine grit from the leaves. The grit will fall to the bottom of your sink or large bowl.
How to use:
Here are salad dressings and other toppings I listed a few weeks ago if you are looking to mix up your nightly salads.
Vinaigrettes
Try these salad dressings with your mixed salad greens. Start with a ratio of 1 part vinegar to 3 parts oil, with a bit of salt and pepper. Mix in a small lidded jar and shake to emulsify. Taste on a lettuce leaf and adjust as needed before dressing the entire salad. The following recipes are adapted from Jamie Oliver.
Lemon Oil Dressing - great on salad greens under grilled fish
Juice from 1 lemon (approx 3.5T)
10T extra virgin olive oil
sea or kosher salt and black pepper
Balsamic Vinegar Dressing - ideal before pasta or an Italian meal
3.5T balsamic vinegar
10T extra virgin olive oil
salt and pepper
Creamy French Dressing - great with bitter leaves like radicchio or arugula
5T white wine vinegar
4T walnut oil
1/2 cup creme fraiche
1t dijon mustard
salt and pepper
handful of chopped, fresh parsley leaves
8T extra virgin olive oil
Grilled Chili Dressing - great with root vegetable salad
3 fresh red chili peppers
10T extra virgin olive oil
3.5T fresh lemon juice (from one lemon)
small bunch fresh mint, leaves picked and finely chopped
salt and pepper
Prick the peppers with a knife tip (so they don't explode when cooked). Hold one at a time with tongs over a gas flame until blackened and blistered over. OR broil. Place hot chili peppers in a small bowl and cover with plastic wrap. After 15 minutes, skins will peel off easily. Open peeled peppers and scrape seeds. Finely chop peppers, put in bowl and add remaining ingredients. Season to taste.
Croutons
Croutons add texture and flavor to your salads. A great use for your leftover bread, they will help liven up your greens and add variety to your meals.
Microwave Croutons (Yields 4 ounces)
4 oz unsalted butter, or 2 oz butter and 2 ounces olive oil)
4 oz white bread, cut into ½-inch squares
Heat butter in a shallow, microwave safe dish, uncovered on high for 4 minutes. (Your microwave must have a turntable.) Stir bread cubes into dish to coat with butter. Cook, uncovered, on high for five more minutes. Stir again. Cook, uncovered, on high for 4 minutes. Let cool. Store in a tightly covered container.
Adapted from Microwave Gourmet by Barbara Kafka
Goat Cheese Croutons (Yields 10 slices)
These is more like cheesy bread than croutons, but it is another quick and easy way to liven up a salad.
10 slices French bread, cut ¼-inch thick on the diagonal
3T olive oil
5 oz goat cheese, sliced ¼-inch thick (10 slices)
Chives, finely chopped or freshly ground black pepper
Brush bread slices with olive oil, then arrange them around the perimeter of a microwave-safe platter. Cook, uncovered, on high for 4 minutes. Flip bread slices and place a slice of goat cheese on each slice of bread. Sprinkle with chopped chives or ground pepper, then brush with olive oil. Cook, uncovered, on high for 45 seconds. Let cool slightly. Serve warm, alongside salad, or as an hors d’oeuvre.
Adapted from Microwave Gourmet by Barbara Kafka
Herbed Toasted Walnuts
Yields 3 cups
3 cups raw walnut halves
1 oz unsalted butter
¾ tsp finely chopped rosemary
¾ tsp finely chopped oregano
¾ tsp finely chopped thyme
¾ tsp finely chopped flat-leaf parsley
Pinch of ground fleur de sel or fine sea salt
Preheat oven or toaster oven to 350ºF. Line a baking sheet or toaster oven tray with parchment paper. Scatter walnuts on baking sheet and toast for 14 to 16 minutes, rotating the pan halfway through, until walnuts are fragrant and lightly browned. In a small saucepan over medium heat, heat the butter and herbs. Remove from heat when butter begins to bubble. Pour the hot butter into a medium bowl and add the salt. Swirl to coat the sides of the bowl, then add the walnuts. Mix with a rubber spatula until walnuts are coated with butter. Transfer to cooling rack. Serve while still warm.
Or, let cool completely, then store in an airtight container for up to 1 week. Reheat in toaster oven before serving.
Adapted from Ad Hoc at Home by Thomas Keller
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Walla Walla onions
Unlike standard yellow and white onions available all year, juicy onions like Walla Wallas are milder since they have less pyruvic acid (the chemical that irritates your eyes) and have a higher water content.
Storage:
Store onions on a rack in a well-ventilated area spaced a few inches apart. You'll want to use them within three to four weeks.
How to Use:
Highlight this sweet onion’s delicate flavor in more conventional dishes or preparations like salads and salsas. Sliced into wispy thin pieces on a mandolin, sweet onions melt into salads much like peeled cucumber slices. Finely diced, they fit in well in creamy dips and as a garnish for cold soups like gazpacho.
To enjoy the unique flavor of the Walla Walla, don’t cook more than a few minutes or their flavor and texture may be lost.
Basmati Rice with Sweet Onions and Summer Herbs
1 1/2 cups basmati rice (about 10 ounces)
2 tablespoons (1/4 stick) butter
2 cups chopped sweet onions (such as Vidalia or Walla Walla)
2 1/2 cups water
1 1/2 teaspoons salt
2-3T each finely chopped fresh Italian parsley, cilantro, fresh dill, tarragon
Rinse rice under cold water until water runs clear; set aside. Melt butter in large saucepan over medium-high heat. Add onions; sauté until translucent, about 5 minutes. Add rice, 2 1/2 cups water, and 1 1/2 teaspoons salt; bring to boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Stir in herbs. Season with pepper and more salt, if desired. Transfer to bowl and serve.
Adapted from Epicurious
Harvest Week 6 – July 14, 2011
I am sending this newsletter to everyone on our emailing list. If you wish to no longer receive the newsletter see link at the bottom of the page to unsubscribe.
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This week’s share includes:
Beets
Summer Squash
Broccoli
Kale
Basil
Dill
Butterhead & Summer Lettuce
Napa Cabbage
Cilantro (in large shares only)
Kohlrabi or Turnips (in large shares only)
Green Garlic or Scallions (large shares only)
Scapes (mini shares only)
Some members also received peas. We picked all that was left out in the fields. There was only about a 100lbs left after the pea pick. Some of them too seemed a bit dehydrated. However, they will be great cooked.
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A Note From Your Farmer
We had a super turn out for a pea pick this last Saturday. Many peas were picked, much food eaten, and great conversation was had. Not only do these farm events offer an opportunity for our members to put a “face to their farmer and their food,” they also give my workers and I a chance to realize that the food that we are growing goes to feed real people. I had some particularly good conversations this weekend that helped me realize what a difference our produce is making in the lives of our members. I had one member share with me that he had lost 40 lbs since starting Ploughshare last year. Another member talked about the savings she has had on her average grocery bills by joining our CSA. Many members spoke about cooking more and being excited to plan their meals using the diverse vegetables they receive every week from Ploughshare Farm.
It’s nice for me to get this kind of feedback. It’s great to hear that Ploughshare Farm is making a difference in people’s lives in so many different ways; especially in the way they eat and the way they think about their food and where it comes from.
This week we planted the last of our fall vegetables. All of our broccoli, cauliflower, collards, carrots, and beets that we expect to grow are in the ground. This time of year timing is crucial. In the early spring, a few days between plantings will be insignificant as to when the crop will be harvested. However, this time of year (during the long, sunny days of early July) missing a planting by as little as a week may have the consequence of that crop not being ready to harvest before the first frost.
Many of the root vegetables that we are planting now are bound for the fall storage share. If you haven’t ordered a fall storage share I highly recommend you “update your membership” and add a storage share to your regular summer share. These shares are a very popular option. You will receive a significant amount of produce for a very good value.
Fall Share
This share will supply all the fall storage vegetables that your family will need for the months of October, November and December. Each delivery will include 50-75 pounds of produce including potatoes, of carrots, onions, winter squash, cabbage, kale leeks, daikon radishes, beets, celeriac, rutabaga, turnips, brussels sprouts, garlic, and pie pumpkins.
These shares are a great option for saving money on meals especially during the holiday seasons. Most of these vegetables keep very well just in a heated garage (just above freezing) or a cool basement.
The price for the fall share is:
$285 for Fargo, St. Cloud, and metro area members
$250 for Alexandria and Farm pick-up site members
$275 for Fergus Falls, Sauk Centre and Elbow Lake Members
There is a 3% discount for paying in Full by check (use coupon code 4565)
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A Note From Your Farm Intern Kristina
“So… what do you... like… do?” As an intern here at Ploughshare Farm this is a question I hear almost daily from family and friends. Completely new to farming myself, before coming to Ploughshare I would have been inclined to ask the exact same question of an organic farm intern. However, after living and working at Ploughshare for about six weeks my attempted answer usually sounds something like this: everything. While many days are filled with seemingly endless hours of hand weeding and hoeing, everything from seeding and transplanting to packing and harvesting fill the many hours in-between. There is, without question, always work to be done. I am only beginning to understand that farming is a constant battle against unpredictable elements, and such an existence requires the efforts of dependable laborers. A single exposure to severe weather or, as was recently experienced here on the farm, the breakdown of a delivery truck could lead to serious setbacks in the already short days. 
But the overall picture is something much bigger than the daily trials. One thing I’ve learned through my experience is that even the most tedious and simple of tasks has a purpose and needs to be done correctly and efficiently as doing so directly affects the wellbeing of the beautiful vegetables you see on your dinner plate. So in response to the curious, what do we do every day here at Ploughshare Farm? The answer is anything but simple. We only hope that the results of our labors are enjoyed by all families fortunate enough to be a part of the Ploughshare community. As the days continue to fly and become just a little bit shorter, I will be returning to college but definitely not empty handed. I will always remember these long hours spent crawling in the mud swatting flies and mosquitoes. And when someone asks me what I did that summer I spent living on an organic farm, I will still hardly even know where to start.
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Beets
For those of you who participated in the pea pick, you saw the rows of fresh beets, ready to be picked. Be sure to enjoy this summer treat raw or cooked!
Storage:
Beet greens are best used fresh. Store greens wrapped in a damp cloth or a plastic bag in a refrigerator drawer. To maintain firmness of the beetroot, cut off leaves and stems 1-2 inches above the root crown. Store in a plastic bag and refrigerate in the hydrator drawer of your refrigerator.
How to Use:
Try beet greens tossed raw into a green salad. Also use them steamed or sautéed or in place of spinach or other dark, leafy greens (such as chard) in cooked recipes.
Scrub the beetroot clean. If you peel you will lose trace minerals just beneath the surface of the skin. Grate into a salad, cooked or raw. Cube beets into veggie soups or stews. Serve sliced, steamed beets at room temp tossed in olive oil or a citrus vinaigrette and salt and pepper.
To bake, cut off leaves and wash roots. Bake at 350 for 1-2 hours or until easily pierced with a fork. Rub off skins and cut off roots. Serve whole or sliced.
Beets pair well with citrus, vinegars, mint, dill, marjoram, feta cheese and olive oil.
Crunchy Raw Beetroot Salad with Feta and Pear (serves 4)
(This is a darn good salad)
Salad
4 medium-large beets, scrubbed and cut into fine matchsticks
3 ripe pears or apples, peeled, cored and cut into matchsticks
Dress beets and pears/apples in a bit of the lemon oil dressing (see recipe below) and taste to see if flavors are balanced. Add more if needed.
Seasonings
salt and pepper
7 oz feta cheese
small bunch of fresh mint
sunflower seeds (optional garnish)
Lemon Oil Dressing
3.5T fresh lemon juice from one lemon
10T good quality extra virgin olive oil
salt and pepper
Put lemon juice and oil and salt and pepper in jam jar and shake shake shake. Taste and adjust.
Divide the salad among four plates or on a large platter. Crumble the feta over the salad, sprinkle the mint leaves and sunflower seeds. Enjoy!
Adapted from Cook with Jamie
Harvard Beets (serves 4)
1 pound beets
2T sherry vinegar
2T orange juice concentrate (undiluted)
Roast, steam or boil beets until tender. Remove skins. Cool and slice. Toss with sherry vinegar and OJ concentrate. Season with salt and pepper. Serve at room temperature.
Adapted from From Asparagus to Zucchini
Beet Chocolate Cake (10 servings)
2 cups sugar
2 cups flour
1/2t salt
2t baking powder
1t baking soda
3-4 oz unsweetened chocolate
4 eggs
1/4 cup oil
3 cups shredded beets
Heat oven to 325. Grease 2 9-inch round cake pans. Whisk dry ingredients together. Melt chocolate slowly then cool. Blend chocolate with eggs and oil. Combine dry mix with chocolate mix, alternating with the beets. Pour into pans. Bake 40-50 minutes, until toothpick comes out of the center with only a few crumbs stuck to it.
Adapted from From Asparagus to Zucchini
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Summer Squash
Zucchini, patty pan, yellow crookneck and straighneck squash are popular summer squash varieties. They are delicate and perishable, so enjoy immediately, unlike their storage-friendly winter squash cousins.
Storage:
It dehydrates quickly once picked. Store in a plastic bag or hydrator drawer in refrigerator for up to one week. Cooked, pureed summer squash may be frozen for later use in winter soups. Freeze in an airtight container.
How to Use:
Rinse or wipe - no need to peel. Grate or slice into green salads, or shred to make a squash slaw. Cut into matchsticks or rounds and dip with other veggies.
Steam squash whole or halved. Cook squash cut into 1-2 inch cubes for 10-15 minutes, chunks for 5-10 minutes, or until tender when checked with a fork. Don't overcook!!
Grill halves 3-4 minutes over direct heat then 8-10 minutes over indirect heat. Baste with oil or marinade. Great on kabobs!
Make a simple casserole: Layer blanched squash slices alternately with chopped onion that's been cooked with bread crumbs. Repeat 2-3 layers and top with butter. Cook at 350 in oven until hot and bubbly.
Squash pairs well with butter, fresh lemon juice, fresh herbs, Parmesan cheese, black pepper.
Sweet and Spicy Squash (serves 4)
2T olive oil
3-4 cups squash, cut into 3/4 inch cubes
1/2 cup diced sweet onion
1 leek, chopped
2 Hungarian Hot wax peppers, diced
3T honey
Heat oil in skillet. Add vegetables and sauté until tender. Drizzle honey over vegetables. Stir in salt and pepper to taste. Turn off heat, cover and let stand 3-4 minutes.
Adapted from From Asparagus to Zucchini
Sage-Roasted Squash (serves 4)
4 medium squash, cut into 1-inch cubes
2T olive oil
2T fresh sage, chopped
1T minced garlic
Heat oven to 350. Toss squash with other ingredients and roast until tender, 15-20 minutes. Season with salt and pepper to taste.
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Broccoli
Broccoli was discovered in the Mediterranean wild and has now been bred into various varieties.
Storage:
Broccoli is best used within a few days of harvesting. Store in a plastic bag in the hydrator drawer of the refrigerator.
Broccoli also freezes well. Cut into florets and slice stems. Blanch for 3-4 minutes and cool in an ice bath to stop the cooking process. Drain, let dry and place in an airtight container.
How to Use:
Soak head upside down in cold, salted water to remove any hidden field pests. Remove lowest part of stem if woody or tough. Fresh broccoli is great on a veggie tray with a cool dip.
Steaming increases digestibility, heightens color and retains most of the nutrients. The stalk and florets are all edible to be sure to eat it all. Chop and separate florets, steam lightly for 5-7 minutes and eat as an app or tossed into a pasta salad.
Broccoli pairs well with butter, fresh lemon juice, anchovy, soy sauce and many hard, grated cheeses such as Parmesan.
Roasted Broccoli (serves 4)
1 head broccoli, large stem and medium stems removed and saved for another use
1.5T olive oil
1/2t garlic salt
1t balsamic vinegar
1/4t black pepper
Heat oven to 400. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in a single layer on baking sheet. Roast 18-22 minutes, shaking pan after 10 minutes. Remove from oven when broccoli is a deep golden color with some darkened spots.
Adapted from From Asparagus to Zucchini
Indian Broccoli with Spiced Yogurt (serves 4)
1 head broccoli, broken into fl
Harvest Week 5 – July 7, 2011
I am sending this newsletter to everyone on our emailing list. If you wish to no longer receive the newsletter see link at the bottom of the page to unsubscribe.
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This week’s share includes:
Radishes
Fennel or Spinach (in large shares. we substituted spinach when we ran out of fennel)
Radicchio (in some large shares) or Summer Squash
Napa cabbage
Chard
Scallions
Scapes
Romaine lettuce
Peas (snow or snap)
Basil
Savory
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Pea Pick
The annual Ploughshare Farm Pea Pick is this Saturday! It is one of the annual highlights at the farm.
We hope you have saved the date and are planning on attending. This is an opportunity to see the fields and farm your food comes from. Meet the interns, tour the field, see the animals and eat a tasty lunch.
The pea pick starts at 10 am. The quantity you can pick will be determined by the turnout, but you should be able to pick at least five pounds, more if there are enough peas. Farmer Gary will give tours at noon and the potluck lunch begins at 1 pm.
RSVP to gjbrever@midwestinfo.net with the number of people in your group. And remember to bring a dish to share! Feel free to share your recipe too, as it will give other members another way to use their fresh vegetables each week.
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A Note From Your Farmer
Week 5 already!!
I know for some of the “newbies” of Ploughshare Farm you may be starting to wonder, “when am I going to be getting more than just greens.” Well, that time is on the horizon. This year things are roughly 2-3 weeks behind schedule. This is the way it is for all farmers throughout the state of Minnesota. You know the old saying, “corn should be knee high before the Fourth of July.” Well, this year there are very few farmers that actually got to that point. Normally, by now we are into the third week of peas and the second week of summer squash. The raspberries are usually on strong by now. This year is much different and is representative of just some of the wonders of growing. In fact that is one of the reasons to join a CSA so that you can be connected with the seasons and less alienated from Mother Nature. That being said, we also have to CELEBRATE what nature does bring us, including the luscious greens that we have been harvesting. 
As I mentioned, last week our truck broke down on the delivery. The truck has served us well for the past 8 years but it was not repairable (blown head). It has been a bit of a whirlwind for me since then, trying to figure out what course of action we were going to take. After much consternation we made a purchase on Monday night and a different truck was driven into the driveway on Wednesday at noon, just an hour before we started packing boxes for delivery.
The truck we decided to purchase is much bigger than our old one (it’s rated for 33,000 pounds). We really were pushing our old truck to its limits. Even on an average week we were packing 300 boxes weighing roughly 20 pounds which meant we were hauling 6000 pounds. Then when we were getting into the late summer and into fall (with all the extra squash, potatoes, onions, etc.) we were pulling an additional ton or two behind us plus a ton or two more inside the truck. So in a lot of ways we were due for a different vehicle. However, it’s always difficult when a new purchase like this comes on so suddenly and big decisions have to be made in a busy season like July.
Note: I realize for the vast majority of folks, hearing about a business owner buying a truck may not be of any interest or use to you. However, what I’m trying to do in these newsletters is let our members know some of the various ups/downs, stuggles/triumphs of farming. This is essentially the goal of CSA (community supported agriculture), to connect folks with where their food comes from and how it gets to you. The reality of farming is this: there are so many variables that a farmer is dealing with on a day to day and season to season basis. I realize that every other small business owner and every human being deals with unpredictability as well. However, after 12 years of farming and talking with many other vegetable farmers throughout the years I realize the caliber of unpredictability with farming in general and vegetable farming in particular is on a scale that is well above average. I try to find a balance in my farmer notes between telling what’s going on without glossing over these various stressors and dwelling on these. Forgive me if during times like now I am leaning toward the “dwelling.”
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Radishes
Radishes are popular across the globe, from Japan (where it accounts for 15% of vegetable production) to the U.S. where 400 million pounds are purchased annually. The roots and greens are tasty and can be used in your cooking.
Storage:
Store radishes for up to two weeks in a plastic bag or damp cloth in the refrigerator. Store greens separately, wrapped in a damp towel in the crisper drawer - use greens asap.
How to Use:
Give the skins a good scrub, there is no need to peel. Enjoy them raw - whole, sliced, grated or sliced into matchsticks. Great dipped in ranch dressing. They are peppery, so to tone down the bite, steam for 8-12 minutes until tender but not mushy. Roll in butter and add salt and pepper.
Radishes are great garnishes for Latin food. Slice and add to tacos, quesadillas or guacamole.
Use in soups and stews instead of turnips or add to mixed vegetable stir fries. Or make a grandma sandwich which is thinly sliced radishes on buttered French or sourdough bread, with a sprinkle of salt. Also tasty if you add spinach and cheese to the sandwich.
Radish Bulbs and Greens Sauteed with Green Garlic and Chives (4-6 side dish servings)
2 bunches radishes
1.5T butter
1.5T chopped scapes
1.5T chopped scallions or chives
Wash radishes. Cut off upper leaves and coarsely chop them. Cut off remaining greens and stalks and compost them. Trim and quarter the bulbs. Heat butter in a large skillet over medium-high heat. Add quartered radishes for 2 minutes, stirring often. Stir in radish greens, scapes and scallions and cook until wilted, 1-2 minutes. Season with salt and pepper, to taste. Makes a tasty side dish for fish.
Adapted from From Asparagus to Zucchini
Radish and Feta Salad
4 cups thinly sliced radishes
1/2 pound crumbled feta cheese
sliced olives
chopped scallions or fresh mint
lemon vinaigrette
Combine radishes, feta, olives and scallions. Dress with lemon vinaigrette and marinate for at least 30 minutes.
Adapted from From Asparagus to Zucchini
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Fennel
Storage:
Store fennel in a plastic bag in the fridge for up to two weeks. The leaves will go limp - wrap them in a moist towel and refrigerate.
Prep:
Wash fennel bulb, trimming and woody or damaged areas. Fennel can be eaten raw, baked, steamed or sautéed. Take a bite right away and taste the flavor. It's great dipped raw into hummus or can be substituted for celery in most recipes.
How to use:
Use the feathery leaves as a fresh herb for seasoning where you would use dill. Very tasty on baked, broiled or grilled fish (try salmon or trout) then add lemon and butter. Fennel stalks are also great tucked under a whole fish or a pork loin and roasted.
Roasted Fennel (serves 4)
2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced
Olive oil
Balsamic vinegar
Preheat oven to 400 degrees F. Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with silpat or aluminum foil Lay out slices of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.
Adapted from Simplyrecipes.com
Braised Fennel with Slow Roasted Pork Belly (serves 6-8)
(Cooks 3-4 hours, so plan accordingly)
4.5 lb pork belly
2T fennel seeds
4 fennel bulbs, each cut into sixths, herby tops removed and reserved
small bunch of fresh thyme (or savory), leaves picked
5 cloves garlic, unpeeled
olive oil
one 750ml bottle of white wine (French chardonnay a good choice with this meal)
Preheat oven to its maximum temp. Lay pork belly skin side up. Score the belly skin (and a bit into the meat) in long strips, approx 1/4 inch wide with a sharp kitchen or utility knife.
In a mortar and pestle (or plastic bag) grind fennel seeds with 1T salt until you have a powder. Massage powder into the scores on the skin.
In a roasting pan, toss the fresh fennel with the herbs, garlic, a good splash of oil and salt and pepper. Place the pork belly on the fennel and put into the preheated, very hot, oven. After ten minutes, turn the oven to 325 and roast the pork for another hour. (The initial heat helps the skin crackle up nicely.)
After the hour, take the tray from the over, pour away excess fat, add bottle of wine and cook for another hour. After the second hour, take the fennel out and keep warm while you put the pork back in for another hour until skin is golden, crisp and tender. Add additional wine or water as needed if it all evaporates during cooking. Use this liquid to make a gravy for the meal.
Allow the pork belly to rest out of the over for ten minutes after the third hour of cooking is complete. Carve the meat into large chunks and serve with the gravy and fennel, with reserved fennel tops sprinkled on top.
Adapted from Cook with Jamie
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Radicchio
Radicchio is the red ball in this week's share. It has a more bitter taste among the greens, along the lines of arugula. 
Storage:
Keep in the crisper drawer of your fridge.
How to use:
It's a great addition to any salad. Wash the head then tear leaves into bite-size pieces. You can also slice it in half and grill it with your steak or chop for a new take on the standard side dish.
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Napa Cabbage
Storage:
Refrigerate cabbage in the crisper drawer. Do not remove the outer leaves before storage. It can last for up to two weeks in the fridge.
Cooking tips:
Chop raw napa cabbage into green salads or substitute it into a favorite coleslaw recipe. Napa cooks quickly. Steam for 3-5 minutes or until leaves are wilted but remain crisp. Remain vigilant as it can quickly overcook. If you do substitute napa for common cabbage, reduce cooking time by two minutes. Use napa in your stir fry - add onion, toasted sesame oil and soy sauce, or add it chopped at the end of your normal stir fry. It's also excellent in soups, fried rice and mashed potatoes.
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Chard
Storage:
Wrap unwashed chard in a damp towel or store in a plastic bag and keep in the crisper drawer. It's best used fresh if you can use it, but will keep for several days if kept moist and refrigerated.
Chard also can be stored long term in the freezer with some simple preparation. Blanch chopped leaves (place in boiling water) for three minutes then transfer to an ice water bath to stop the cooking. (Be sure to have actual ice cubes floating the water to keep the temp cold.) Drain the leaves, squeeze to remove water and place in an airtight freezer bag.
Prep:
Wash thoroughly before cooking to remove hidden dirt and other grit from the soil.
Cooking tips:
Use chard as you would kale, spinach or other greens. They are great wilted in a large pan with oil or butter and a little garlic. Use as a side dish to your main course. Place silver dollar-sized dollops on your pizza (great with goat cheese!) or other flatbreads. Sprinkle with kosher or sea salt and a squeeze of lemon. Also great in egg bakes and quiches. Add to lasagna and pastas for extra flavor and vitamins.
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Scallions
Scallions are great additions to so many recipes, adding a crisp blast of flavor to salads or hot dishes.
Storage:
Wrap unwashed scallions in a damp towel or in plastic wrap and keep in the crisper drawer for several days.
Prep:
Rinse well.
Cooking tips:
Scallions may be cooked or used raw in salads or garnishes to provide flavor and/or color. Scallions and onions are flavor enhancers - use liberally!
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Scapes
Storage:
Refrigerate as you would scallions/green onions. Wrap in plastic and keep in your crisper drawer. Use while they remain stiff and hold their moisture.
Cooking tips:
Chop or dice raw into green salads or pasta salads. Sauté in place of a garlic clove. Sprinkle chopped scapes onto pizza or anywhere some garlic flavor is desired.
If you're into making your own bratwurst or sausage patties, chopped garlic scapes are dynamite in homemade sausages.
Garlic Scape Pesto (makes 2 cups)
6 garlic scapes, chopped
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Asiago cheese
1T fresh lemon juice
1/4 cup pine nuts or slivered almonds
3/4 cup extra-virgin olive oil
salt and pepper to taste
Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper.
Serve over your favorite pasta with grated cheese on top or use to make your favorite chilled pasta salad. It is also great with grilled chicken. This pesto freezes well.
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Romaine
Storage:
Keep unwashed lettuces in the crisper drawer of your fridge.
Prep:
Tear off leaves of the lettuce head and rinse in a water bath, allowing grit to fall to the bottom. Dry in a towel or spin dry.
How to use:
Tear lettuces into bite-size pieces and use alone in green salads or with the salad mix greens. You can also use full lettuce leaves under pasta salads or other cool salads. Use in place of tortillas for tacos or stir fries.
Grilled Caesar Salad
Slice a romaine head in half and quickly grill cut side down it until just charred and leaves barely wilted. Drizzle Caesar dressing, grate fresh parmesan, and add some croutons for a different take on a Caesar salad.
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Peas
One of summer's great treats, peas are to be savored immediately after picking. Enjoy your peas right away as their sugars rapidly convert to starch, reducing flavor and sweetness. Sugar snap peas feature sweet, juicy peas in a crunchy and edible pod. The snow pea is a flat, edible pod with undeveloped peas inside.
I realize that most members cannot get enough peas. However, they are incredibly time consuming to pick. The crew and I spent 2 hours Tuesday and almost 6 hours Wednesday picking the 300+lbs needed to give everyone an adequate amount. If you wish to have more, I highly advise coming to this weekend's pea pick.
Storage:
Use asap. Refrigerate in a plastic bag 4-5 days maximum. Peas freeze well but lose some of their crunchy texture. Blanch for 2 minutes (no need to shell snow or snap peas), rinse under cold water or in an ice bath, drain well and pack into airtight bags or containers.
How to Use:
Snap peas need stringing - snap off stem tip toward the flat side of pod and pull downward. Eat them raw as a snack or appetizer. Add them raw or blanched to chilled, marinated vinaigrette-dressed salads. Deep fry in a tempura batter with other vegetables.
Snow peas are a great stir fry addition. Saute alone or with other veggies or meats, adding in the last few minutes of cooking. Add raw or blanched snow peas to a variety of salads.
Quickly cooked peas pair well with bacon and a squeeze of lemon juice, fresh mint and lemon juice (or red or white wine vinegar), and parmesan cheese (and lemon juice, of course).
Garlic Stir-Fried Snap Peas (serves 3-4)
3 cups sugar snap peas
1T mild oil
2 large garlic cloves (or a couple of scapes), minced
2t fresh lemon juice
cooked rice (optional)
Heat oil in skillet. Stir in garlic or scapes. Add peas. Cook and stir 2-4 minutes over medium heat. Remove and sprinkle lemon juice, salt and pepper. Serve over rice.
Adapted from From Asparagus to Zucchini
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Basil
Basil is another of summer’s great treats. But treat is carefully as it is delicate and can’t stand being refrigerated.
Storage:
Keep unwashed leaves bunched with stems in a glass of water on your counter. Do not refrigerate or leaves will turn brown.
How to use:
Rinse leaves in the sink and dry. Tasty in salads, on pizzas (added fresh after the pizza comes out of the oven), or in pesto. Add to your tomato sauces, on pasta or in a caprese salad with fresh mozzarella, olive oil, balsamic vinegar and a pinch of salt.
Garlic Pesto (makes one cup)
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan or Pecorino cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
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Savory
Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere. It is the main flavoring in dressing for many fowl or mixed with ground pork. It also is used to make stews such as fricot, and in meat pies.
Storage:
Fresh savory may be refrigerated in a plastic bag. Don't wash the herb until you are ready to use it. To dry savory, bunch the branches together, secure with a rubber band and hang in a dark, cool spot. It can also be frozen in an airtight plastic bag. You can also preserve it in vinegar or oil (in turn making flavored oils for cooking or gifts).
How to Use:
Aromatic, culinary, decorative, and medicinal.Dried plants are used to scent potpourris. Fresh or dried leaves flavor vinegars, herb butters, bean dishes, creamy soups, and tea. Summer savory can be grown in containers. It is said to have some medicinal qualities.
Use the leaves as a rub on grilled or roasted pork chops or pork loin.
Harvest Week 3 – June 23, 2011
Please Note: Your salad mix will be outside of the box from now on. I just felt like the bags were being squished too much when we tried to put them in the boxes. So, when you pick up or have someone else pick up don't forget to pick up the salad mix bag as well. Most weeks there will be a mix, except when it starts getting too hot.
Also, strawberry shares will be starting next week for those members that purchased a share. This is a lot later than usual.
Looking to follow a fellow share member's experience with Ploughshare? Check out Sara's blog at
http://www.midwestmunch.com/
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This week’s share includes:
Garlic scapes
Napa cabbage
Baby bok choi
Buttercrunch lettuce
Oak leaf lettuce
Scallions
Turnips (in some large shares)
Spinach (in large shares)
Chard
Salad mix
Parsley
A note from your farmer It has been a wet week at the farm and the rains look like they will continue for a while. For many crops these rains should have little negative affect for the time being, especially if we get into some sunny, hot weather soon. The cool season crops such as lettuces and Cole crops love it. On the other hand, the tomatoes, melons and heat loving crops haven’t grown much in the past week due to the lack of sunshine. In addition, this type of weather makes all the plants somewhat more susceptible to disease so we will have to be more attentive to potential problems.
The cold, wet days do make for a bit of a drag in working, but this week we had extra help from a couple of last year’s interns. Max and Trevor from last year came for a couple days to help out. As I look through the years of running Ploughshare Farm we have made a big impact on the many interns who have spent the summer with us. We have had more than 40 interns come out to the farm in the last 9 years. Without exception, the farm was the hardest work that they have ever done. However, the summer spent on the farm was also life changing for many of our interns. The interns who have come out to the farm not only leave the farm with a better knowledge of caring for vegetables and learning the value of doing authentic work, there are also friendships that are formed (even a couple engagements) and memories created both while working and after work. As the years go by we hear back from many of them either via a postcard or email. Once a while we get the additional treat of them stopping back to the farm for a visit as Max and Trevor did this week.
I am certainly glad that we got a lot of our weeding done before these rains came. We got caught up on hoeing and hand weeding last Thursday, Friday and this Monday. Looking up to the week ahead we have transplanting of another round of broccoli and cauliflower this Friday. Then hopefully it will dry up enough by either Saturday or Monday to do some more weeding. Once it dries up, we will once again need to take care of the weeds that have thrived through these rains. Because of this, it will be a good time to have extra hands out at the farm to help. If you are looking for an opportunity to come out and get your hands dirty, next week (again, if dry) your assistance would be WELCOMED!!
Ploughshare Farm in the News
Ploughshare Farm was featured on ABC's local Alexandria affiliate KSAX this week. To see the clip, visit ksax.com and click on the 10 pm, June 22 newscast.
The related story is here: http://ksax.com/article/stories/S2168815.shtml?cat=10230
The Star Tribune also had an article about the growth of CSA farms across Minnesota. In case you missed it, the article can be found here: http://bit.ly/jdKLTV
Garlic Scapes
The garlic scapes have risen! Scapes are the garlic greens that appear early in the growing season. These are some crazy looking shoots that pack a good punch of flavor.
Storage:
Refrigerate as you would scallions/green onions. Wrap in plastic and keep in your crisper drawer. Use while they remain stiff and hold their moisture.
Cooking tips:
Chop or dice raw into green salads or pasta salads. Sauté in place of a garlic clove. Sprinkle chopped scapes onto pizza or anywhere some garlic flavor is desired.
If you're into making your own bratwurst or sausage patties, chopped garlic scapes are dynamite in homemade sausages.
Napa Cabbage (Chinese Cabbage)
Storage:
Refrigerate cabbage in the crisper drawer. Do not remove the outer leaves before storage. It can last for up to two weeks in the fridge.
Cooking tips:
Chop raw napa cabbage into green salads or substitute it into a favorite coleslaw recipe. Napa cooks quickly. Steam for 3-5 minutes or until leaves are wilted but remain crisp. Remain vigilant as it can quickly overcook. If you do substitute napa for common cabbage, reduce cooking time by two minutes. Use napa in your stir fry - add onion, toasted sesame oil and soy sauce, or add it chopped at the end of your normal stir fry. It's also excellent in soups, fried rice and mashed potatoes.
Baby Bok Choi
The bok choi continues to be very productive and prolific this year. You are probably looking for more ways to cook it this week. Garlic is a good friend of bok choy as is ginger.
Storage:
Wrap bok choi in a damp towel or put it in a plastic bag and place in the crisper drawer of your fridge. Will store for up to one week.
Prep:
Be sure to rinse well, especially near the bottom on the stalks after you have cut it open, to remove any dirt that settled. Cut the very bottom of the bok choi out, leaving the thick white stems and leaves to eat.
Cooking tips:
For stir fry, separate the leaves from the thick white stem and chop into two-inch wide strips. Add the stems first, as they will need to cook longer, usually 3-4 minutes before adding the leaves.
Bok choi is also great grilled. Mix up a basting sauce of oil (sesame, olive, vegetable or canola), soy sauce, ginger and minced garlic. Slice your bok choi in half lengthwise then use a brush to spoon to drizzle the sauce on the cut side. Grill for up to five minutes, until leaves are wilted and stems begin to soften.
Bok Choi Fried Rice (great lunch recipe for leftover rice)
2 teaspoons peanut oil, divided
2 teaspoons sesame oil, divided
1/4 cup diced carrots
1 cup diced bok choi
1.5 cups leftover cooked rice
1/2 cup leftover diced lamb, beef, pork or poultry
1/2 teaspoon minced ginger
3 tablespoons SCALLIONS
1 egg
bottle chili garlic paste (optional)
1.5 tablespoons soy sauce
Heat pan over medium-high for a few minutes. Add 1t of each oil and swirl to coat bottom of pan. Add carrots and stir fry for two minutes. Add bok choi and stir fry for two minutes. Push veggies to outer ring of pan. Add remaining peanut oil and swirl to coat. Add rice, meat and ginger - stir fry 2-3 minutes. Stir in scallion. Push to outer ring. Add remaining sesame oil to center of pan and swirl to coat exposed surface. Crack egg into center of pan and scramble it. Cook until egg is set then break up into pieces and toss with rest of mixture in the pan. Add chili garlic paste (if desired) and soy sauce. Stir fry for another moment, scraping all bits. Serve hot. Makes two servings.
Adapted from From Asparagus to Zucchini
Quick Supper Bok Choi
2 tablespoons extra-virgin olive oil
2 large garlic cloves, finely chopped
2 teaspoons chopped thyme
1 bay leaf
3 (3-by 1-inch) strips orange zest
3 pounds bok choi (2 to 3 heads), cut crosswise into 2-inch pieces
1 pound tomatoes (3 medium), chopped
1/3 cup Kalamata olives, pitted and chopped
1/2 cup coarsely chopped flat-leaf parsley
Buttercrunch and Leaf Lettuce
Storage:
Keep unwashed lettuces in the crisper drawer of your fridge.
Prep:
Tear off leaves of the lettuce head and rinse in a water bath, allowing grit to fall to the bottom. Dry in a towel or spin dry.
How to use:
Tear lettuces into bite-size pieces and use alone in green salads or with the salad mix greens. You can also use full lettuce leaves under pasta salads or other cool salads. Use in place of tortillas for tacos or stir fries.
Salad Mix
Storage:
Use within a few days of receiving your salad greens. The salad mix contains young, delicate greens - treat them carefully. Wrap in a damp towel or keep them in the plastic bag in the crisper drawer of your fridge. Another trick is to add a paper towel to the plastic bag and it may keep the greens fresh a bit longer.
Prep:
Refer to the email sent last Saturday regarding washing your lettuces and salad mix. All greens have been rinsed but need additional rinsing after they arrive home in your box and before you serve. Wash well in a cool water bath to remove all fine grit from the leaves. The grit will fall to the bottom of your sink or large bowl.
How to use:
Add fresh herbs from Ploughshare (parsley this week) or from your own herb garden to liven up your salads. Add greens to your sandwiches, tacos, burritos or omelets. Lightly sauté (keep a close eye, they cook quickly) then add to baked dishes like quiche or lasagna.
Scallions
Scallions are great additions to so many recipes, adding a crisp blast of flavor to salads or hot dishes.
Storage:
Wrap unwashed scallions in a damp towel or in plastic wrap and keep in the crisper drawer for several days.
Prep:
Rinse well.
Cooking tips:
Scallions may be cooked or used raw in salads or garnishes to provide flavor and/or color. Scallions and onions are flavor enhancers - use liberally!
Chard
The chard has arrived this year! It's a favorite for many greens lovers.
Storage:
Wrap unwashed chard in a damp towel or store in a plastic bag and keep in the crisper drawer. It's best used fresh if you can use it, but will keep for several days if kept moist and refrigerated.
Chard also can be stored long term in the freezer with some simple preparation. Blanch chopped leaves (place in boiling water) for three minutes then transfer to an ice water bath to stop the cooking. (Be sure to have actual ice cubes floating the water to keep the temp cold.) Drain the leaves, squeeze to remove water and place in an airtight freezer bag.
Prep:
Wash thoroughly before cooking to remove hidden dirt and other grit from the soil.
Cooking tips:
Use chard as you would kale, spinach or other greens. They are great wilted in a large pan with oil or butter and a little garlic. Use as a side dish to your main course. Place silver dollar-sized dollops on your pizza (great with goat cheese!) or other flatbreads. Sprinkle with kosher or sea salt and a squeeze of lemon. Also great in egg bakes and quiches. Add to lasagna and pastas for extra flavor and vitamins.
Chard Pie
2 tablespoons olive or canola oil
1.5 cups chopped onions
3 chopped GARLIC SCAPES
1 very large bunch or 2 medium bunches CHARD, stems removed and leaves chopped
6-8 eggs
2 cups milk or half-and-half
2 8-inch deep dish pie shells
2 cups grated cheddar or swiss cheese
chopped ham, cooked bacon, diced tomatoes, chopped basil, blanched peas or green beans (optional)
1-2 tablespoons fresh dill
Preheat oven to 400 degrees. Heat oil in large skillet over medium. Add onion and scapes, stirring until tender. Add chard and stir until wilted. Turn off heat. Beat eggs, milk and 1 t salt in bowl. Spread chard mixture in bottom of pie shells. Add cheese. Pour egg mixture over top. Add one or more of optional ingredients. Sprinkle with dill. Bake until pies are set (no longer jiggly in the middle), approximately 30-40 minutes. Cut each pie into eight slices.
Adapted from From Asparagus to Zucchini
Parsley
Forget your old memories about bad parsley garnishes at the supper club.
Storage:
For short term storage, wrap parsley in a damp towel or place upright in a container with an inch of water and refrigerate (such as you would store mint).
Prep:
Rinse well. Chop if necessary or leave long for a garnish.
Cooking tips:
Add to a green, pasta or vegetable salad, or add at the very end of your stir fries. Tastes great in soups and stews - add it at the end of cooking. Parsley also is tasty fresh or dried in homemade tomato sauce (pizza sauce or pasta sauce).
Spinach
Spinach is a universally used leaf for salads or cooked greens recipes. It can be used in place of chard, kale, collards or other dark leafy greens.
Storage:
Store spinach in a damp towel or plastic bag in the fridge for up to one week. It can also be frozen if you can't get it used up before going bad. Blanch for 1-2 minutes then transfer to an ice water bath to stop the cooking (see chard directions). Drain well and pack into airtight containers.
Prep: Rinse well in a cold water bath, allowing grit to fall away. Pat dry or spin dry.
Cooking tips:
Spinach loses much of its nutrition if cooked, so enjoy fresh or cook minimally to preserve its vitamins and minerals. Spinach salad is great, especially if you enjoy it with fresh strawberries this week! Add blue cheese chunks, a balsamic or berry vinaigrette, candied walnuts and you'll be set.
Spinach can be added to soups, stir fries and sautés. Also good sauteed in oil/butter with garlic as a pizza topping.
Turnips
Some of the large shares received Turnips. The turnips did not turn out very well this year due to a little bug that riddled them.
Turnips are one of the most ancient and globally used vegetables. A great storage crop, use them fresh this week with greens or mashed, in place of potatoes.
Storage:
Store unwashed turnips in a plastic bag in the fridge for 1-2 weeks. Store turnip greens separately, wrapped in a damp towel or plastic bag in the crisper drawer. Use quickly as they do not store long.
Prep:
Scrub turnips with a stiff-bristled vegetable brush or dishcloth. They don't need to be peeled. Cut away any damaged areas.
Cooking tips:
Cut into matchstick-sized pieces and add to a veggie platter with a dip like ranch dressing. Grate raw into salads or slaws. Boil 1/2-1 inch slices or cubes 8-10 minutes; steam this size 12-15 minutes. Boil small whole turnips 15-20 minutes; steam small turnips 20-25 minutes. Bake with other roots (like carrots) at 350 from 30-45 minutes with butter/oil and herbs.
Additional Recipes
Here are recipes that use several items from this week's box. Generally speaking, if it grows together, it goes together.
Kale and Blue Cheese Roll-Ups
8 oz cream cheese, softened
6 oz blue cheese, softened
3-4 tablespoons GARLIC SCAPES, minced
1 pound CHARD or SPINACH leaves, blanched until wilted, drained, squeezed dry and finely chopped
1 loaf sliced sandwich bread, crusts removed
extra virgin olive oil
Heat oven to 375 degrees. Beat cream cheese, blue cheese and scapes until mixed and smooth. Flatten bread slices with rolling pin. Spread a layer of greens/cheese mixture over slices and roll up. Brush each roll with olive oil and place seam side down on baking sheet. Bake until lightly browned, about 15 minutes. Serve immediately. Makes 20-24 roll-ups.
*You could substitute tortillas for the bread.
Adapted from From Asparagus to Zucchini
Chimichurri Sauce for Grilled Steak, Chicken, Fish or Vegetables
1/3 cup olive oil
3 tablespoons white wine vinegar
1/2 teaspoon red pepper flakes
1 cup chopped PARSLEY
3 tablespoons chopped cilantro
2 teaspoons minced garlic or 1 chopped GARLIC SCAPE
1 teaspoon chopped fresh oregano
Combine all ingredients and 1/3 cup water and let stand at least one hour to let the flavors meld. Serve over grilled meat or vegetables. Makes about one cup chimichurri.
Adapted from From Asparagus to Zucchini
Mashed Turnips with Cream and Shallots
1.5-2 pounds TURNIPS, peeled and coarsely chopped
3 tablespoons butter, divided
1 cup thinly sliced shallots or sweet red onion
1/2 cup heavy cream
1/8 teaspoon grated nutmeg
1-3 teaspoons minced PARSLEY
Place chopped turnips in large pot of cold water. Boil and cook until tender (15 minutes). Drain and puree turnips with stick blender or food processor - or mash by hand. Heat 2T butter, add shallots/onions until golden brown (15 minutes). Remove and drain. Combine cream and 1T butter, simmer and stir in turnips. Season with nutmeg, add salt and pepper to taste. Garnish with shallots and parsley and serve immediately. Makes 6-8 servings.
Adapted from From Asparagus to Zucchini
Harvest Week 3 – June 23, 2011
Please Note: Your salad mix will be outside of the box from now on. I just felt like the bags were being squished too much when we tried to put them in the boxes. So, when you pick up or have someone else pick up don't forget to pick up the salad mix bag as well. Most weeks there will be a mix, except when it starts getting too hot.
Also, strawberry shares will be starting next week for those members that purchased a share. This is a lot later than usual.
Looking to follow a fellow share member's experience with Ploughshare? Check out Sara's blog at
http://www.midwestmunch.com/
_________________________________________________________
This week’s share includes:
Garlic scapes
Napa cabbage
Baby bok choi
Buttercrunch lettuce
Oak leaf lettuce
Scallions
Turnips (in some large shares)
Spinach (in large shares)
Chard
Salad mix
Parsley
A note from your farmer It has been a wet week at the farm and the rains look like they will continue for a while. For many crops these rains should have little negative affect for the time being, especially if we get into some sunny, hot weather soon. The cool season crops such as lettuces and Cole crops love it. On the other hand, the tomatoes, melons and heat loving crops haven’t grown much in the past week due to the lack of sunshine. In addition, this type of weather makes all the plants somewhat more susceptible to disease so we will have to be more attentive to potential problems.
The cold, wet days do make for a bit of a drag in working, but this week we had extra help from a couple of last year’s interns. Max and Trevor from last year came for a couple days to help out. As I look through the years of running Ploughshare Farm we have made a big impact on the many interns who have spent the summer with us. We have had more than 40 interns come out to the farm in the last 9 years. Without exception, the farm was the hardest work that they have ever done. However, the summer spent on the farm was also life changing for many of our interns. The interns who have come out to the farm not only leave the farm with a better knowledge of caring for vegetables and learning the value of doing authentic work, there are also friendships that are formed (even a couple engagements) and memories created both while working and after work. As the years go by we hear back from many of them either via a postcard or email. Once a while we get the additional treat of them stopping back to the farm for a visit as Max and Trevor did this week.
I am certainly glad that we got a lot of our weeding done before these rains came. We got caught up on hoeing and hand weeding last Thursday, Friday and this Monday. Looking up to the week ahead we have transplanting of another round of broccoli and cauliflower this Friday. Then hopefully it will dry up enough by either Saturday or Monday to do some more weeding. Once it dries up, we will once again need to take care of the weeds that have thrived through these rains. Because of this, it will be a good time to have extra hands out at the farm to help. If you are looking for an opportunity to come out and get your hands dirty, next week (again, if dry) your assistance would be WELCOMED!!
Ploughshare Farm in the News
Ploughshare Farm was featured on ABC's local Alexandria affiliate KSAX this week. To see the clip, visit ksax.com and click on the 10 pm, June 22 newscast.
The related story is here: http://ksax.com/article/stories/S2168815.shtml?cat=10230
The Star Tribune also had an article about the growth of CSA farms across Minnesota. In case you missed it, the article can be found here: http://bit.ly/jdKLTV
Garlic Scapes
The garlic scapes have risen! Scapes are the garlic greens that appear early in the growing season. These are some crazy looking shoots that pack a good punch of flavor.
Storage:
Refrigerate as you would scallions/green onions. Wrap in plastic and keep in your crisper drawer. Use while they remain stiff and hold their moisture.
Cooking tips:
Chop or dice raw into green salads or pasta salads. Sauté in place of a garlic clove. Sprinkle chopped scapes onto pizza or anywhere some garlic flavor is desired.
If you're into making your own bratwurst or sausage patties, chopped garlic scapes are dynamite in homemade sausages.
Napa Cabbage (Chinese Cabbage)
Storage:
Refrigerate cabbage in the crisper drawer. Do not remove the outer leaves before storage. It can last for up to two weeks in the fridge.
Cooking tips:
Chop raw napa cabbage into green salads or substitute it into a favorite coleslaw recipe. Napa cooks quickly. Steam for 3-5 minutes or until leaves are wilted but remain crisp. Remain vigilant as it can quickly overcook. If you do substitute napa for common cabbage, reduce cooking time by two minutes. Use napa in your stir fry - add onion, toasted sesame oil and soy sauce, or add it chopped at the end of your normal stir fry. It's also excellent in soups, fried rice and mashed potatoes.
Baby Bok Choi
The bok choi continues to be very productive and prolific this year. You are probably looking for more ways to cook it this week. Garlic is a good friend of bok choy as is ginger.
Storage:
Wrap bok choi in a damp towel or put it in a plastic bag and place in the crisper drawer of your fridge. Will store for up to one week.
Prep:
Be sure to rinse well, especially near the bottom on the stalks after you have cut it open, to remove any dirt that settled. Cut the very bottom of the bok choi out, leaving the thick white stems and leaves to eat.
Cooking tips:
For stir fry, separate the leaves from the thick white stem and chop into two-inch wide strips. Add the stems first, as they will need to cook longer, usually 3-4 minutes before adding the leaves.
Bok choi is also great grilled. Mix up a basting sauce of oil (sesame, olive, vegetable or canola), soy sauce, ginger and minced garlic. Slice your bok choi in half lengthwise then use a brush to spoon to drizzle the sauce on the cut side. Grill for up to five minutes, until leaves are wilted and stems begin to soften.
Bok Choi Fried Rice (great lunch recipe for leftover rice)
2 teaspoons peanut oil, divided
2 teaspoons sesame oil, divided
1/4 cup diced carrots
1 cup diced bok choi
1.5 cups leftover cooked rice
1/2 cup leftover diced lamb, beef, pork or poultry
1/2 teaspoon minced ginger
3 tablespoons SCALLIONS
1 egg
bottle chili garlic paste (optional)
1.5 tablespoons soy sauce
Heat pan over medium-high for a few minutes. Add 1t of each oil and swirl to coat bottom of pan. Add carrots and stir fry for two minutes. Add bok choi and stir fry for two minutes. Push veggies to outer ring of pan. Add remaining peanut oil and swirl to coat. Add rice, meat and ginger - stir fry 2-3 minutes. Stir in scallion. Push to outer ring. Add remaining sesame oil to center of pan and swirl to coat exposed surface. Crack egg into center of pan and scramble it. Cook until egg is set then break up into pieces and toss with rest of mixture in the pan. Add chili garlic paste (if desired) and soy sauce. Stir fry for another moment, scraping all bits. Serve hot. Makes two servings.
Adapted from From Asparagus to Zucchini
Quick Supper Bok Choi
2 tablespoons extra-virgin olive oil
2 large garlic cloves, finely chopped
2 teaspoons chopped thyme
1 bay leaf
3 (3-by 1-inch) strips orange zest
3 pounds bok choi (2 to 3 heads), cut crosswise into 2-inch pieces
1 pound tomatoes (3 medium), chopped
1/3 cup Kalamata olives, pitted and chopped
1/2 cup coarsely chopped flat-leaf parsley
Buttercrunch and Leaf Lettuce
Storage:
Keep unwashed lettuces in the crisper drawer of your fridge.
Prep:
Tear off leaves of the lettuce head and rinse in a water bath, allowing grit to fall to the bottom. Dry in a towel or spin dry.
How to use:
Tear lettuces into bite-size pieces and use alone in green salads or with the salad mix greens. You can also use full lettuce leaves under pasta salads or other cool salads. Use in place of tortillas for tacos or stir fries.
Salad MixStorage:
Use within a few days of receiving your salad greens. The salad mix contains young, delicate greens - treat them carefully. Wrap in a damp towel or keep them in the plastic bag in the crisper drawer of your fridge. Another trick is to add a paper towel to the plastic bag and it may keep the greens fresh a bit longer.
Prep:
Refer to the email sent last Saturday regarding washing your lettuces and salad mix. All greens have been rinsed but need additional rinsing after they arrive home in your box and before you serve. Wash well in a cool water bath to remove all fine grit from the leaves. The grit will fall to the bottom of your sink or large bowl.
How to use:
Add fresh herbs from Ploughshare (parsley this week) or from your own herb garden to liven up your salads. Add greens to your sandwiches, tacos, burritos or omelets. Lightly sauté (keep a close eye, they cook quickly) then add to baked dishes like quiche or lasagna.
Scallions
Scallions are great additions to so many recipes, adding a crisp blast of flavor to salads or hot dishes.
Storage:
Wrap unwashed scallions in a damp towel or in plastic wrap and keep in the crisper drawer for several days.
Prep:
Rinse well.
Cooking tips:
Scallions may be cooked or used raw in salads or garnishes to provide flavor and/or color. Scallions and onions are flavor enhancers - use liberally!
Chard
The chard has arrived this year! It's a favorite for many greens lovers.
Storage:
Wrap unwashed chard in a damp towel or store in a plastic bag and keep in the crisper drawer. It's best used fresh if you can use it, but will keep for several days if kept moist and refrigerated.
Chard also can be stored long term in the freezer with some simple preparation. Blanch chopped leaves (place in boiling water) for three minutes then transfer to an ice water bath to stop the cooking. (Be sure to have actual ice cubes floating the water to keep the temp cold.) Drain the leaves, squeeze to remove water and place in an airtight freezer bag.
Prep:
Wash thoroughly before cooking to remove hidden dirt and other grit from the soil.
Cooking tips:
Use chard as you would kale, spinach or other greens. They are great wilted in a large pan with oil or butter and a little garlic. Use as a side dish to your main course. Place silver dollar-sized dollops on your pizza (great with goat cheese!) or other flatbreads. Sprinkle with kosher or sea salt and a squeeze of lemon. Also great in egg bakes and quiches. Add to lasagna and pastas for extra flavor and vitamins.
Chard Pie
2 tablespoons olive or canola oil
1.5 cups chopped onions
3 chopped GARLIC SCAPES
1 very large bunch or 2 medium bunches CHARD, stems removed and leaves chopped
6-8 eggs
2 cups milk or half-and-half
2 8-inch deep dish pie shells
2 cups grated cheddar or swiss cheese
chopped ham, cooked bacon, diced tomatoes, chopped basil, blanched peas or green beans (optional)
1-2 tablespoons fresh dill
Preheat oven to 400 degrees. Heat oil in large skillet over medium. Add onion and scapes, stirring until tender. Add chard and stir until wilted. Turn off heat. Beat eggs, milk and 1 t salt in bowl. Spread chard mixture in bottom of pie shells. Add cheese. Pour egg mixture over top. Add one or more of optional ingredients. Sprinkle with dill. Bake until pies are set (no longer jiggly in the middle), approximately 30-40 minutes. Cut each pie into eight slices.
Adapted from From Asparagus to Zucchini
Parsley
Forget your old memories about bad parsley garnishes at the supper club.
Storage:
For short term storage, wrap parsley in a damp towel or place upright in a container with an inch of water and refrigerate (such as you would store mint).
Prep:
Rinse well. Chop if necessary or leave long for a garnish.
Cooking tips:
Add to a green, pasta or vegetable salad, or add at the very end of your stir fries. Tastes great in soups and stews - add it at the end of cooking. Parsley also is tasty fresh or dried in homemade tomato sauce (pizza sauce or pasta sauce).
Spinach
Spinach is a universally used leaf for salads or cooked greens recipes. It can be used in place of chard, kale, collards or other dark leafy greens.
Storage:
Store spinach in a damp towel or plastic bag in the fridge for up to one week. It can also be frozen if you can't get it used up before going bad. Blanch for 1-2 minutes then transfer to an ice water bath to stop the cooking (see chard directions). Drain well and pack into airtight containers.
Prep: Rinse well in a cold water bath, allowing grit to fall away. Pat dry or spin dry.
Cooking tips:
Spinach loses much of its nutrition if cooked, so enjoy fresh or cook minimally to preserve its vitamins and minerals. Spinach salad is great, especially if you enjoy it with fresh strawberries this week! Add blue cheese chunks, a balsamic or berry vinaigrette, candied walnuts and you'll be set.
Spinach can be added to soups, stir fries and sautés. Also good sauteed in oil/butter with garlic as a pizza topping.
Turnips
Some of the large shares received Turnips. The turnips did not turn out very well this year due to a little bug that riddled them.
Turnips are one of the most ancient and globally used vegetables. A great storage crop, use them fresh this week with greens or mashed, in place of potatoes.
Storage:
Store unwashed turnips in a plastic bag in the fridge for 1-2 weeks. Store turnip greens separately, wrapped in a damp towel or plastic bag in the crisper drawer. Use quickly as they do not store long.
Prep:
Scrub turnips with a stiff-bristled vegetable brush or dishcloth. They don't need to be peeled. Cut away any damaged areas.
Cooking tips:
Cut into matchstick-sized pieces and add to a veggie platter with a dip like ranch dressing. Grate raw into salads or slaws. Boil 1/2-1 inch slices or cubes 8-10 minutes; steam this size 12-15 minutes. Boil small whole turnips 15-20 minutes; steam small turnips 20-25 minutes. Bake with other roots (like carrots) at 350 from 30-45 minutes with butter/oil and herbs.
Additional Recipes
Here are recipes that use several items from this week's box. Generally speaking, if it grows together, it goes together.
Kale and Blue Cheese Roll-Ups
8 oz cream cheese, softened
6 oz blue cheese, softened
3-4 tablespoons GARLIC SCAPES, minced
1 pound CHARD or SPINACH leaves, blanched until wilted, drained, squeezed dry and finely chopped
1 loaf sliced sandwich bread, crusts removed
extra virgin olive oil
Heat oven to 375 degrees. Beat cream cheese, blue cheese and scapes until mixed and smooth. Flatten bread slices with rolling pin. Spread a layer of greens/cheese mixture over slices and roll up. Brush each roll with olive oil and place seam side down on baking sheet. Bake until lightly browned, about 15 minutes. Serve immediately. Makes 20-24 roll-ups.
*You could substitute tortillas for the bread.
Adapted from From Asparagus to Zucchini
Chimichurri Sauce for Grilled Steak, Chicken, Fish or Vegetables
1/3 cup olive oil
3 tablespoons white wine vinegar
1/2 teaspoon red pepper flakes
1 cup chopped PARSLEY
3 tablespoons chopped cilantro
2 teaspoons minced garlic or 1 chopped GARLIC SCAPE
1 teaspoon chopped fresh oregano
Combine all ingredients and 1/3 cup water and let stand at least one hour to let the flavors meld. Serve over grilled meat or vegetables. Makes about one cup chimichurri.
Adapted from From Asparagus to Zucchini
Mashed Turnips with Cream and Shallots
1.5-2 pounds TURNIPS, peeled and coarsely chopped
3 tablespoons butter, divided
1 cup thinly sliced shallots or sweet red onion
1/2 cup heavy cream
1/8 teaspoon grated nutmeg
1-3 teaspoons minced PARSLEY
Place chopped turnips in large pot of cold water. Boil and cook until tender (15 minutes). Drain and puree turnips with stick blender or food processor - or mash by hand. Heat 2T butter, add shallots/onions until golden brown (15 minutes). Remove and drain. Combine cream and 1T butter, simmer and stir in turnips. Season with nutmeg, add salt and pepper to taste. Garnish with shallots and parsley and serve immediately. Makes 6-8 servings.
Adapted from From Asparagus to Zucchini
Harvest Week 2 – June 16, 2011
_________________________________________________________
This week’s share includes:
Kale
Red and green romaine
Butterhead
Bok choi
Baby bok choi
Oregano
Cilantro
Salad mix
A note from your farmer:
If I could order up vegetable growing weather I would pay a premium price for the last week. We had enough dry days to finish up almost all of our main season plantings. We then moved on to hoeing and hand weeding throughout the farm. Even though the weekend rains may have been a downer on any picnic or beach plans we had, they came at a perfect time to water all the new plants in the field.
I even asked myself at the time what the monetary value of our Friday’s rains were… when I think about the costs to run our irrigation pumps and move irrigation around, a nice rain might save us a few hundred dollars. The rains not only provide moisture but they also contain extra nutrients not found in well water. So our plants are HAPPY!!
There are certain crops such as tomatoes, peppers, eggplant, potatoes, melons and winter squash (to name a few) that we only have one or two large plantings of each year. These are the crops that require enough days for the produce to mature. We will continue to plant other crops throughout the year. For example, we are planting items such as salad mix on a weekly basis until September while other crops such as broccoli and carrots (to name a few) will be planted every two weeks or so until mid-July. In finishing up this past week’s plantings we have gotten over a vital “hump” in our year when timing is crucial. Now it’s just a matter of caring (mainly weeding) most of what we have in the ground. The forecast for the next few days is looking pretty rainy so hopefully by next week we will once again be able to get out in the fields.
As we approach the one year anniversary (June 17th) of the tornadoes and hail storm that swept across Ploughshare Farm I can’t help but think back on the days ahead, realizing how quickly many weeks’ worth of work were swept away after that storm. If we can avoid a disaster like that this year we will be in good shape.
The Crew: This year Ploughshare Farm has another strong group of interns who live and work on the farm. Wednesdays are spent picking, washing and packing your boxes. I will introduce each member of our "summer family" in future newsletters.
Of course, Ploughshare Farm customers are always welcome to visit the farm and lend a hand. Let me know if you and your family are interested and we'll be sure to put you to work as a member of the crew!
Pea PickAnother opportunity to visit the farm is during the annual Pea Pick. Our first farm event of the season will be held on Saturday, July 9 from 10 AM to 3 PM. This day allows members to come see the farm, share in a potluck meal as well as pick peas to take home (the quantity that you may pick depends on how well that planting has produced as well as how many folks show up). The potluck will start around noon. Please let us know if you will be coming. You can RSVP gjbrever@midwestinfo.net. Hope to see you all here so we can show off how well this year’s plants are growing!
Kale
Kale is a leafy green with a crisp stalk and tasty leaves. To clean, rinse and pat dry. To store, keep in the crisper/produce drawer of your refrigerator.
Crispy Kale Chips
12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Preheat oven to 250°F. Toss kale with oil in large bowl or rub on leaves with your fingers. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool. Enjoy!
(adapted from Bon Appetit)
Lettuces and Salad MixThis week’s share includes romaineand butterhead as well as a mix of salad greens. Clean all of your greens in cool water as you would spinach. Greens can be stored in a salad spinner if you have one or wrapped in a clean cloth or paper towel and placed in a plastic bag. Mixing lettuces with other greens and cooked or raw vegetables creates interesting textures and flavors. You can also use your salad as a bed for grilled meats like chicken, steak or pork. Get creative and discover your favorite salad preparation.
With an abundance of greens, mix up your salads with an endless combination of vinaigrette dressings. Your basic ingredients will be olive oil, an acid (such as vinegar or citrus), salt and pepper. Then you can improvise by adding herbs, flavored vinegars (balsamic, apple, wine or champagne), sugar or honey and other flavors such as mustard to mix it up and be creative.
Mustard Vinaigrette