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Greetings!
Week 4 brings us right up to July 4. When you're firing up the grill for your holiday cookout, remember to think veggies, too. To get you started, this issue contains a recipe for grilled kohlrabi.
Pretty much any veggie is fair game for grilling. From your box this week, you might try grilled
pac choi,
lettuce, or
summer squash. Prep
beets for salads on the grill without heating up your kitchen.
Have fun experimenting and have a safe and Happy 4th!
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Week 4/B
Pack List
Basil
Chard
Kohlrabi
Lettuce
Pac Choi
Peas
(Hidden Spring Farm and Turtle Creek)
Radishes
Scallions:
red
Summer Squash
EOW will also receive:
Beets:
red
Kale
Pack list is subject to change due to harvest and weather conditions
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by Janet Gamble
As early as my grandson Henry could speak, he gave me my name, Yaya—until within the past year I’ve become Ona, the name I gave myself as “gramma”. I’m sure that it was because no one else called me Yaya and I suppose he just wondered why he was calling me by a name no one else used. Anyway, the farm adventures continue along with little sister Beau (Isabeau), who now is just about one year old, tagging along.
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Henry is a plantsman this year. He would rather explore the vegetable fields than anything else this season. He’s very keen on knowing what is ready to eat. He discovered zucchini this past week and much to our surprise he was perfectly pleased with eating it like an apple. His favorite are peas, which you will all receive this week, upon Henry’s approval.
We explore the farm picking and tasting everything in our path. We have our route around the fields checking bird boxes, observing the forming fruit of fuzzy peaches, apples, and pears, and looking and listening for birds. He collects rocks and I often find little piles of stones in the middle of the floor, in pockets, and in the back of his John Deere tractor, as he calls it.
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Rocks are inherently intriguing to children and seem to continue to awe some of us throughout our lifetime. The collections of rocks in home and farm and cubbies are positioned with care by all of us who spend our time in the fields with heads down most of the time. I guess I never realized until now how much time we spend staring at the soil.
Henry’s latest quest is driving his John Deere and periodically stopping to take a picture. They are rather abstract but nonetheless I trust he will develop his eye and subject matter in time.
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Fridays on the farm with my grandkids and family are precious. As a child, I also spent many Sundays on my grandparents’ farm. Roaming the fields, playing in the haymow (even though we weren’t supposed to for fear of falling through the trap doors in the floors), picking vegetables and strawberries and apples…Grandpa’s treat-- Juicy Fruit gum and caramels. Grandpa and his bib overalls, sleeping in the shed in his overstuffed chair. Gramma sitting on the porch, peeling apples for applesauce, smoking her Dorals and sipping a bottle of beer. Uncle Joe, sweet gentle Joe who tended us all. I loved it there. I can still remember the smell of their home, always the smell of apples or an earthy vegetal aroma that was Grandma and Grandpa’s farm house.
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So this tradition continues. My kids grew up on a farm and now my grandkids are spending time on this farm. The farm is but a classroom for life, learning to work and live together. What will Henry and Beau remember? How will this form their lives?
Hmmm.
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Sweet-Sour Pac Choi & Radish Stir-fry
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Ingredients:
2 T. fresh orange juice
2 T. unseasoned rice vinegar
2 t. cornstarch
1 t. reduced-sodium soy sauce or tamari
1 t. honey
1 medium head pac choi
2 t. vegetable oil
1 bunch radishes, quartered, or halved if small (1¾ c.)
½ c. sliced scallions, white and pale green parts. (Slice and reserve green parts for garnish)
2 cloves garlic, thinly sliced (1 T.)
1 T. finely chopped fresh ginger
1 t. salt
4 T. chopped cashews, optional
Method:
Whisk together orange juice, rice vinegar, cornstarch, soy sauce, and honey in small bowl; set aside.
Cut greens from pac choi and keep separate from stems. Cut stems into ½" slices (about 4½ cups).
Heat oil in large skillet over medium-high heat. Add radishes and cook, without stirring, 3 minutes. Add pac choi stems and cook 3 minutes, stirring occasionally.
Add scallions and sauté 1 minute. Add garlic and ginger, sauté 1 minute. Add pac choi greens and salt, sauté 1 minute. Remove from heat.
Stir orange juice sauce again to ensure it remains thoroughly mixed. Add sauce to pan and stir well to coat. Garnish each serving with 1 T. chopped cashews (if using) and 1 t. scallion greens.
Servings: 4
Recipe adapted from:
vegetariantimes.com
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Use a vegetable grilling basket for this recipe
Ingredients:
2 LB kohlrabi, preferably small bulbs, peeled and cut into ½" thick wedges or chunks
2 T. extra-virgin olive oil
6 T. prepared barbecue sauce
¼ t. kosher salt
½ t. freshly ground black pepper
sliced scallion for garnish
Method:
Prepare grill for direct heat, or preheat a gas grill to medium-high (350°F). If using a charcoal grill, light the charcoal; once coals are ready, distribute them evenly in the cooking area. (For a medium fire, you should be able to hold your hand about 6 inches above the coals for 6 to 7 seconds. Have ready a spray water bottle for taming any flames.)
Toss kohlrabi wedges, oil, barbecue sauce and salt together in large mixing bowl until evenly coated. Spread kohlrabi in vegetable grilling basket and place on grill; close lid and cook for 15 to 20 minutes, checking for doneness several times during final 5 minutes of cooking. There should be a slight char/caramelization on the outside, and kohlrabi should be crisp-tender on the inside.
Transfer to a serving bowl; season with pepper. Let cool a few minutes before garnishing with scallions (or, if you're making this in advance, wait to add scallions until after reheating). Serve warm or at room temperature.
Servings: 2-3
Recipe adapted from:
washingtonpost.com
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Ingredients:
2 c. packed basil leaves
1 clove garlic minced
2 T. minced scallion
2 t. fresh lemon juice
2 T. white balsamic vinegar or red wine vinegar
1 t. salt
½ c. olive oil
Freshly ground black pepper to taste
Method:
Place all ingredients in a blender or food processor. Blend until smooth. Taste and season with additional salt and pepper.
Note: vinaigrette will keep in a jar or container in the fridge for up to 5 days.
Servings: about 8
Recipe adapted from:
twopeasandtheirpod.com
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Quick One-Skillet Squash & Ground Beef
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Ingredients:
1 small onion
2 cloves garlic
1 medium summer squash (or zucchini, or a combination, to equal about 2-2½ c. cut up)
1 medium tomato (or 1 T. tomato paste)
2 T. olive oil or unsalted butter
1 LB ground beef
1 t. dried oregano
1 t. paprika
1 t. turmeric
½ t. ground cumin
½ t. ground black pepper
¾ t. salt
Optional garnishes:
Plain yogurt
parsley
chopped tomato
Method:
Dice onion and mince garlic. Cut squash in half lengthwise, then into ½" slices. Dice tomato. Set aside.
Heat olive oil in a 10" cast iron or other high-sided skillet over medium-high heat. Add ground beef, breaking up with a spoon, and cook until brown.
Add onion, garlic, and squash; cook, stirring occasionally 5 minutes. Add spices, salt, ¼ cup water, and diced tomato or tomato paste. Cover and simmer for 10 minutes. Garnish with chopped tomato and serve directly from skillet.
Variations: serve as a wrap filling, with chopped lettuce; serve over cooked rice or other grains.
Servings: 4
Recipe adapted from:
agoodcarrot.com
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Vegetable Pudding with Chard & Peas
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Ingredients:
2 T. unsalted butter, softened, plus more for greasing
½ LB loaf of Italian bread, cut into 1½" cubes (16 c.)
½ LB Swiss chard leaves, washed but not dried
3 T. extra-virgin olive oil
4 large scallions
2 large garlic cloves, minced
2 c. fresh peas or one 10-oz package frozen peas, thawed
1¼ c. low-sodium chicken broth
1¼ c. heavy cream
Salt and freshly ground pepper
¼ c. blue cheese, crumbled
3 T. freshly grated
Parmigiano-Reggiano cheese
Method:
Preheat oven to 425°. Butter a 10 " x 15" baking dish. Put bread cubes on 2 large rimmed baking sheets and bake for about 10 minutes, until toasted. Let cool and transfer to a very large bowl.
Heat a large skillet. Working in batches, add chard leaves by the handful and cook over moderately high heat, stirring, until wilted. Transfer to a colander set over a bowl and repeat with remaining chard. When cool enough to handle, gently squeeze out excess moisture from chard and coarsely chop.
In the same skillet, heat olive oil. Add scallions and garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add chard and peas and cook, stirring, until hot. Add broth and cream and simmer over moderate heat until slightly thickened, about 3 minutes. Season with salt and pepper and let cool.
Add chard mixture to bread, season with salt and pepper and toss; transfer to prepared baking dish. Scatter blue cheese over top and poke it into the pudding.
In a small bowl, combine
Parmigiano and 2 T. butter. Spread it over pudding and bake in upper third of the oven for about 15 minutes, until browned and crisp on top and hot throughout. Let pudding rest for 10 minutes, then serve hot or warm.
Servings: 6
Recipe adapted from
foodandwine.com
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Turtle Creek Gardens, LLC | 262-441-0520 |
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