RECIPE: Coleslaw with Apple and Yogurt Dressing

Makes 8 servings

Recipe by The Bon Appétit Test Kitchen

July 2012

Ingredients:

• 8 cups mixed shredded red and green cabbage
• 1 12-oz. bag broccoli slaw mix
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced scallions (about 4)
• 1 cup nonfat Greek yogurt
• 1/2 cup mayonnaise
• 2 tablespoons distilled white vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated garlic
• Kosher salt, freshly ground pepper
• 1 green apple

Preparation:

• Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well.
• Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.
• No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.

RECIPE: Sauteed Garlic Scapes and Scallions

Ingredients

• 8-10 Garlic Scapes
• 8-10 Scallions
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• Salt and pepper to taste

Procedure

Clean and trim the scallions and garlic scapes cutting each to only the length of the pan you are using.

Heat a cast iron or other heavy pan over moderate heat.  Melt the butter and oil in the pan; once hot, add the scallions and garlic scapes.  Saute over moderate heat for 10-15 minutes or until beginning to golden in color.  Salt and pepper generously. 

RECIPE: Ground Cherry Salsa

Ingredients:

1/2 pint of Ground Cherries, each one halved

1/4 Red Onion, diced

1/4 jalapeno, diced

1/2 cup Cilantro, chopped

1 Red Bell Pepper, diced

Very *small* squeeze Lime Juice
Roughly a teaspoon or two Extra Virgin Olive oil
Very *small* pinch Salt

Combine the ground cherries, onion, jalapeno, cilantro, red pepper, lime juice, and a pinch of salt in the bowl of a food processor. (If you want to mitigate the heat of the jalapeno, remove the seeds first.) Pulse a few times to incorporate. Add olive oil, 1 tablespoon at a time, and pulse after each addition, until you reach the desired consistency. Taste again for salt and add if necessary.

This Week's Shares 6.19.2012

Below is the list of this week's shares. Please be aware that changes are possible.

Vegetables:
Lettuce

Arugula

Carrots

Cilantro

Kohlrabi

Radish

Scallion

Peas

Spinach

Garlic

Kale

Collards

Cabbage

Basil

Zucchini

Fruit:
Cherries
Apples

Enjoy!

RECIPE: Bright Greens on a Bed of Creamy Polenta

This is a nice way to make a simple vegetarian main dish of the greens.  It works for any variety of greens – spinach, chard, kale would all be good here.  Cook the greens during the last couple of minutes of cooking the polenta so everything is ready together.
 

4 cups water
1 cup polenta (coarse corn meal) 
Salt to taste
Up to 1 cup grated cheese (fontina, sharp cheddar, or parmesan)
2 tablespoons extra-virgin olive oil
5 to 8 cups (packed) small greens (about 3/4 pound) stemmed and chopped, as necessary
1 teaspoon minced or crushed garlic

1.      Pour 3 cups water into a medium-sized saucepan. Add about 1/2 teaspoon salt, and bring to a boil. Meanwhile, place the polenta in a bowl with 1 cup cold or room-temperature water, and stir until it is completely moistened.

2.      When the water boils, turn down the heat to a simmer, and spoon in the wet polenta. It will blend in instantly. Cook over medium-low heat, stirring slowly and often with a wooden spoon, until it turns creamy-thick (about 20 minutes). Remove from heat and stir in the cheese. Once the cheese has melted in, taste to adjust the salt, if desired.

3.      Place a large, deep skillet over medium heat. After about a minute, add the oil, and swirl to coat the pan. Toss in the greens and a dash or two of salt, turn the heat up to medium-high, and stir-fry, turning with tongs, for about 30 seconds. Sprinkle in the garlic, and cook, turning with tongs for another minute or so, until just slightly wilted and very bright green.

4.      Serve the greens on top of the polenta.  Makes about 4 servings.

RECIPE: Strawberry Rhubarb Sauce

This sauce is super easy to make and delicious for breakfast or dessert with a spoonful of yogurt or crème fraîche.

Yield: Makes about 5 cups

2 pounds strawberries, halved if large
1 pound rhubarb, cut into 3/4-inch pieces
3/4 cup sugar
3 tablespoons minced crystallized ginger
1 tablespoon fresh lime juice
3/4 teaspoon grated lime peel

Place 1 1/2 pounds strawberries and rhubarb in medium pot. Mix in sugar, ginger, lime juice, and peel. Cook over high heat until sugar dissolves, stirring often. Boil 4 minutes, stirring often. Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes. Remove from heat. Stir in remaining strawberries. Cool. Chill until cold, at least 1 hour and up to 1 day.

Farm News: Miller Biodiversity Farm 6.12

June 2012

Hello Friends!

Greetings from Miller’s Biodiversity Farm. We have been blessed here on the farm with good rains which has made the grass grow fast and green. This is something to be thankful for because it
provides lush grass and according to Weston A. Price gives high x factor and nutrient dense milk and
meats. We also try to have plenty of herbs in our pastures which the cows eat and the benefits are passed into the milk and meats. If you are into freezing butter, now is the time to stock up!

We as a family at Miller’s Biodiversity Farm enjoy raising animals on pasture and then providing farm fresh, nutrient dense foods to our highly appreciated consumers. Our children also enjoy listening to the variety of birds that make our farm their home.

We would like to thank you for your continued support. By sending your orders and payments, you are supporting a small family farm and not the giant corporations. We are very appreciative of this support!

Now for customer service---how can we serve you better? How can we help you? Please let us know if you have any suggestions or comments so that we can serve you better in the future.

From now until August 31, 2012, we would like to offer a reward to customers that recommend our farm and products to a friend. If the friend buys products from our farm, you will receive $15.00 off of your next order. Your friend must write or mention your name as a reference on their order!

Thank you again for being our customer and if you have any questions, feel free to call 717-806-0392 and leave a message.

Good Luck and Be Healthy,

Aaron and Rebecca Miller and family

P.S If anyone is interested in starting a buying club, please let us know and we will be glad to help! Also, if any customer has an event or an event in the neighborhood and would like farm fresh foods at the event – please let us know.

Thank you.

RECIPE: Strawberry Rhubarb Pie

1 recipe All Butter, Really Flaky Pie Dough or double-crust pie dough of your choice

3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Preheat oven to 400 degrees.

On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. (I like to fold my gently into quarters, to transfer it more easily, then unfold it in the pie plate.)

Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle and cut decorative slits in it.

Transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.

Transfer pie to a baking sheet and brush egg yolk mixture over dough. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly. Transfer pie to wire rack to cool. When full cool (several hours later) the juices gel.

Do ahead: Pie should keep for up to three days at room temperature but I have never, ever seen one last that long.

RECIPE: Salsa Verde

From Bon Appetit, June 2011

Ingredients:

6 oil-packed anchovy fillets, chopped (optional)
1 garlic clove, chopped
1 1/2 tablespoons capers, rinsed and chopped
1 Fresno chile or red jalapeño, stemmed, seeded, minced
4 cups loosely packed fresh flat-leaf parsley leaves, finely chopped
2 cups loosely packed fresh mint leaves, finely chopped
1 cup loosely packed fresh cilantro leaves, finely chopped
1 cup plus 2 tablespoons extra-virgin olive oil Kosher salt (optional)

Preparation: Combine anchovies (if using), garlic, capers, and chile in a mortar or food processor. Pound with a pestle or process until a chunky paste forms. Add herbs and stir to combine. Remove pestle or transfer paste to a bowl. Using a fork, slowly whisk in oil to make sauce. Season to taste with salt, if desired. Let stand at room temperature for 30 minutes while flavors meld. DO AHEAD Sauce can be made 1 week ahead. Cover and chill. Bring to room temperature and stir before serving.

Suggestions: Serve on grilled meat, vegetables or fish.

I substituted garlic scapes for the garlic and made the whole thing in the food processor. You can also add other fresh herbs if you have some on hand (savory, tarragon, etc).

RECIPE: Baked Radish Chips

Ingredients 10 radishes, sliced thinly 1 tsp chili powder 1/2 tsp garlic salt 1/2 tsp paprika salt and pepper to taste Directions Steam in pot of water with steam basket for 5 minutes. Transfer to a bowl and add spices; stir. Place bowl ingredients on a baking sheet lined with foil. Bake at 350 degrees for 10 minutes, flip the chips, and bake for another 10 minutes.