Another week under our belts, and the corn is licking my shins. Many of our fields are filling in, and our collaborative with Pure Mangalista is well under way. As usual, our major battle is weeds. In general we work to crowd many of the weeds out, reducing the number of times we actually need to weed. However, around this time of year we find that some invaders need a bit of a push back to keep a better food to weed ratio. If you every find yourself with a free hour or so, and want to join us for some morning weeding or seeding, just let me know.
Don't forget...we will also be at the Williamston Farmers Market for the rest of the season. 10 a.m.- 2 p.m. every Sunday, be there or be square. If you don't see either myself or Ener with the girls holding down the fort, you will most likely find Daryll (our awesome intern).
Housekeeping...After a successful week two, I wanted to remind you that Wednesday is our principal delivery day. Delivery is set for Wednesday morning and early afternoon. While pickup remains between 5 an 7 P.M. If for any reason you need to arrange something else, just let me know and we will make it happen.
So what does the line up look like this week?
sweet salad mix
spicy salad mix
red leaf lettuce
butter crunch lettuce
4oz sunflower pesto (basil, sunflower seeds, garlic scapes, olive oil, lemon, salt and pepper)
4oz cilantro chimichurri (cilantro, oregano, garlic scapes, white wine vinegar, olive oil, chile de árbol, salt and pepper)
If you are not part of the CSA and want to pick up a few things, pricing is easy. All items offered at the farm stand are packaged, bundled, and sold in $3 quantities. Not all items are offered via the farm stand, so feel free to check in if you are looking for something specific.
So what is next?
If I do not hear from you, I will choose your harvest selections for you. Otherwise feel free to send me your CSA box choices via email, text, or phone. If you wish to pick your goodies up here at the farm they can be picked up anytime between 5 and 7 P.M. on Wednesday. If you have any time preference for Wednesday delivery, or need delivery a different day please let me know ASAP.
Thanks in advance
Wondering why the bread has fluctuated lately? I have been experimenting with a few different organic flours. I have not been happy with recent results, but my new source for this week seems to produce much nicer more consistent loaves.
1 1/2 teaspoons olive oil
1 cup chopped onion
3/4 cup uncooked quinoa
1 tablespoon minced garlic
1 1/3 cups organic vegetable broth or water
2 cups chard or turnip greens, coarsely chopped
2 ounces favorite cheese, (optional and about 1/2 cup)
1/2 cup chick pea flour (or favorite bread crumb)
3/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 bunch of your favorite herb, coarsely chopped
Drizzle olive oil in a heated pan. Remember, hot pan then hot oil. Once the oil if hot add onion, salt, pepper, and caramelize. Add quinoa, greens, herbs, and broth or water. Bring to a boil, cover, turn to a simmer.
Quinoa should be deliciously tender after about 20 minutes. If some liquid remains, return to a higher heat and reduce out the remaining liquid. Once all the liquid is absorbed, remove from the heat, check seasoning, stir in the chick pea flour and the cheese.
You may then choose to finish your cakes on the griddle or in the oven. A griddle works great for tonight's dinner. While the oven is excellent for cooking larger batches in a muffin tin at 350 F. for about 15 minutes...Or until your little cakes have achieved their ultimate crunchy exterior.
-You may need additional bread crumbs, chickpea flour, or oil if your mixture is either too wet or too dry, so keep some handy.
-A dash of spice is always nice, so feel free to add chile flakes, or your favorite spice.
-Herbs, herbs, herbs...salt free and full of flavor. Never fear adding too many. I am not sure their is such a thing, although some combinations may not agree with you.
-Cheese is always extra, and this recipe is no exception. You need not add cheese, but sometimes it's just a delicious way to get people to eat quinoa and veggies.
As always, enjoy the harvest and make these recipes your own.
Forks up, knives out!
That's a wrap this time around. If you are still looking into local meat options, Ham Sweet Farm in Williamston is a share that I look forward to each month. If you desire something deliciously á la carte, check out Frosty Acres or Trillium Wood Farm. If there is something that you would like to see in this newsletter, let me know. Until next time.