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What’s in the box for 6/13/17 June 15, 2017

it’s finally summer time, just a week or so ahead of the solstice…still so far so good! in your boxes today: leeks cabbage broccoli radishes garlic kale new potatoes just a few words about “new potatoes.” new potatoes come in all varieties and are what they are because they are harvested when the plants, the tops, are still alive. you can tell they are new by their very thin skins. the skins easily scuff. i love them lighlty boiled with…

Recipe: Green Mint Chutney (Pudina?) June 8, 2017

take half green coriander seeds a handful of mint lemon juice 6 tablespoons of water 1 or 2 garlic cloves about an inch of ginger 2 tsp sugar a couple seeded hot peppers maybe a little onion blend together in a blender and you’ve got that green mint chutney you get in Indian restaurants. courtesy of john bailey

What’s in the box for 6/6/17 June 8, 2017

we are excited about the season! in your boxes today: fresh garlic red russian kale cabbage swiss chard green onions radishes coriander the garlic will be a little transparent still, the flavor a little grassy green. there are lots of great salad opportunities in this box including both kale and cabbage. chard is one of my favorite cooking greens and is great either sauteed with garlic/onion or steamed. In either case, i start the stems sooner to balance the cooking…

What’s in the box for 5/30/17 May 31, 2017

i hope everyone had a good holiday weekend. It’s nice that it’s still pleasant outside. it’s a big box today spinach garlic scapes salad mix green garlic carrots kohlrabi so some extra notes today, the green garlic is maturing, so dividing into cloves, but still easy to process. if you find the stems too papery to use, u don’t need to save them, or u can use them for stock if you make stock. the fresh garlic will keep well…

How I’m Eating (week of 2/27/17) February 28, 2017

When we attained the butternut squash from the CSA boxes, I knew I wanted to do a butternut squash risotto as a dish. I peeled the butternut up to the bulb (part with seeds) and diced the meat of the butternut, roasted it for 8-10min in a 400-degree oven and zested an orange over the hot butternut, then set aside for later use. I cut the bulb in half, seeded, and roasted it until tender. I scooped out the inside…

How I’m Eating (week of 2/6/17) February 7, 2017

This week, we attained a fair amount of root vegetables. With the weather getting colder, I thought it would be a perfect time for a beef ragout. First, I seasoned a beef shoulder with salt and pepper, then seared all sides in a hot pan. I placed it in a slow cooker for about 5 hours with chicken stock and 1 cup of red wine. Meanwhile, I washed the CSA potatoes and placed them, whole, in cold water and added…

How I’m Eating (week of 1/23/17) January 26, 2017

There are many techniques to use with the CSA products that I have not touched on. Pickling, making hot sauce, and making garlic oil are a few examples. Pickling is an amazing way to preserve products with few ingredients. A basic pickling solution would be vinegar, sugar, and salt.There are also plenty of recipes on the internet. You can use herb stems, like dill, thyme, or sage to make vinegars by simply placing them in jars and pouring distilled vinegar…

How I’m Eating (week of 1/2/17) January 4, 2017

These stunning greens are so versatile and flavorful salads made a way into my life. I used a mandolin for the watermelon radishes to cut them thin. I halved cherry tomatoes and marinated them with salt, Extra Virgin Olive Oil (EVOO) and basil. Placed the oven at 365 and baked three golden beets in 1-part apple cider vinegar and 2-parts water with sugar and salt, then peeled the beets after they cooled with a paper towel. Mixed all ingredients with…

How I’m Eating (week of 12/19) December 23, 2016

We have been getting a lot of potatoes in the CSA boxes. I was entertaining one night and had to come up with something to make other than the tomato dip. I decided to make a twice baked red skin potato using the Russets we got as the filler. First I made a root cream using 2 sweet potatoes, a carrot, and a rutabaga. I placed these ingredients in cream and simmered until soft, then blended until I got a…

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