|
|
- Lettuce
- Cabbage
- Mizuna
- Potatoes
- Watermelon
- Sweet Peppers
- Carnival Squash
- Garlic
- Sage
- Apples
|
NEWS AND VIEWS
It's time for another AgStravaganza!
You may be asking yourself, what is an AgStravaganza? It is a fundraiser hosted by the SRJC Foundation AgTrust, which benefits the SRJC Agriculture Department. The AgTrust supplies funds to different programs under the Agriculture and Natural Resources umbrella for equipment, supplies, as well as scholarships, and more.
This biannual event has been going strong for at least 10 years and celebrates those who are dedicated to education, community, and agriculture.
Those honored in previous years include
Richard and Saralee Kunde, Steve Olson (former Dean for the Agriculture and Natural Resources Department), Rich Thomas and Ron Carli.
This year's honorees are John and Terri Balletto, owners of Balletto Vineyards and Winery. The Ballettos started as local vegetable farmers and began to transition their land for viticulture purposes in the late 90s. John and Terri have been big supporters of the Santa Rosa Junior College for some time and Mr. Balletto has even served as a member of the SRJC AgTrust Board, among other organizations around the county.
|
|
|
Decorations for the AgStravaganza
|
Although tickets to this year's AgStravaganza sold out recently (there's always the next one!), we still have more to look forward to in the near future, including the Shone Farm Holiday Sale where we will have olive oil, wine, soap, Shone logo glasses, cured olives, and much more available.
Farm stand hours:
Open 12 PM to 5 PM
Wednesdays, Thursdays, and Fridays
Weather Permitting
|
Tips & Tidbits
Carnival Squash
With its beautiful green, white, and gold stripes, carnival squash is as tasty as it is delicious. It is a type of acorn squash and can replace any winter squash such as butternut or acorn in a recipe. Winter squash is great in soups, casseroles, pies, and cakes. It can be roasted or steamed and cubed or pureed. Store ALL winter squash in a dry spot such as the counter or in a cupboard rather than in the fridge, and they will last for months.
How to cook: Their hard shell makes them hard to cut or peel, so here are a few tips.
Completely cooked: Therefore, you can bake them whole at 350 for about an hour, just pierce the outside with a knife first. Then you can easily cut them in half, scoop out the seeds, and eat as is, or put in the food processor for a puree. You can also place the squash whole, unpeeled, and uncut in a crock pot. Don't add anything - no oil, water, salt, liquid. Cook on high 3-5 hours until liquid is released at bottom. Let cool, split open squash, and remove cooked squash from hull, discarding seeds
Raw but easy to cut: Microwave the squash for about 3 minutes, once again piercing the skin with a knife first, or you can bake for 10 minutes at 350. This will also allow you to easily cut the still raw
squash, and then you can cook it however the recipe calls for it.
Mizuna
Mizuna is a something you don't often see in the grocery store. It is a cool season Japanese mustard green that has a similar appearance to wild arugula, but has a mild peppery flavor in comparison to the somewhat spicier taste arugula tends to have. You can add it to salads or add it to stir-fries, it wilts quickly, so add it in at the very last minute of cooking.
Storage:
For optimum flavor and texture, store it in a plastic bag in the fridge, and use within about five days of receiving.
Although cabbage isn't the most popular vegetable anymore, it is a staple in many European countries, due to its ability to grow in cold climates. It's a great versatile vegetable that can be served either crunchy and crisp, or warmed and soft. It also picks up other flavors easily, so it can be included in many, many tasty dishes.
It is closely related to broccoli, cauliflower and Brussels sprouts. Cabbage can be green, purple and white, smooth-leafed or crinkle-leafed. It is a good source of beta-carotene, vitamin C and fiber. 
Storing Cabbage:
A whole head of cabbage will keep for a week or longer stored unwashed in the fridge and sealed in plastic. Pull off the very thickest outer leaves and rinse whole heads just before slicing.
Sage
Sage is native to countries surrounding the Mediterranean Sea and has been consumed in these regions for thousands of years. In medicinal lore, sage has one of the longest histories of use of any medicinal herb.
To store fresh sage leaves, carefully wrap them in a damp paper towel and place inside a loosely closed plastic bag. Store in the refrigerator where it should keep fresh for several days. Dried sage should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months.
Since the flavor of sage is very delicate, it is best to add the herb near the end of the cooking process so that it will retain its maximum essence.
|
|
THE RECIPE
CORNER
Sauteed Cabbage and Apples
1/2 head cabbage
1 apple
2 tablespoons butter
1 teaspoon caraway seeds
salt and pepper
1/4 cup red wine
Splash apple cider vinegar
Core and slice the cabbage into thin slices. Thinly slice the apples. Then melt butter over medium heat in a large pan. Next, add the cabbage, apples, caraway seeds, and salt and pepper, to taste. Saute until the cabbage softens, about 20 minutes. Deglaze pan with red wine and the splash of apple cider vinegar. Transfer to a serving bowl and serve. This side dish goes great with lentils, sausage, and crusty bread.
Sauteed Radishes
Ingredients
4 bunches radishes with greens attached (2 lb)
2 1/2 tablespoons unsalted butter
1 teaspoon salt (preferably sea salt)
1 garlic clove, minced
3 tablespoons chopped fresh chives
Preparation
Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.
Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.
Return radish wedges to skillet and stir in chives.
Oven Roasted Garlic Cabbage Recipe
Ingredients
1 big green cabbage, cut into 1 inch thick slices;
3 tbsp. extra-virgin olive oil
5 large garlic cloves, minced;
Sea salt and freshly ground black pepper to taste;
Preparation
Preheat your oven to 400 F.
Brush both sides of each cabbage slice with the olive oil
Spread the garlic evenly on each side of the cabbage slices, and season them to taste with salt and pepper.
Roast in your oven for 20 minutes; then turn the slices over and roast them again for another 20 minutes or until the edges are crispy.
Roasted Radishes with Brown Butter, Lemon, and Radish Tops
Ingredients
2 bunches medium radishes (such as red, pink, and purple; about 20)
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juice
Preparation
Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit.
Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt.
Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
|
|
| |
|
