FARM NEWS 7.4.10

Happy July 4th from the farm. Lucky for us the holiday falls on a Sunday this year so we can practically take the day off. This means Dan working from about 5:30 - 8 am at the farm and Tracy doing the newsletter while Baxter has his morning nap.

July 4 means that the potatoes are flowering, the garlic is just about ready for harvest, the first round of tomatoes has set fruit now we wait for ripening. We also celebrate the end of June! While T.S. Elliot said "April is the cruelest month," for us it is definitely June. Another way of thinking about the farming season is a slow steady build up in the spring until we hit the frenzy of the summer solstice as the zenith and then the pace of work very gradually slows as we go toward the winter solstice. So as the days literally start to get shorter we look to our work days getting shorter as well, even if only a minute less each day.

Here's the harvest: carrots, beets, scallions, basil, peas, kohlrabi, salad, golden chard, collards, spring cabbage.

RECIPE: Kale or chard* pie

From How to Cook Everything Vegetarian by Mark Bittman

* You can also use collards, spinach (squeezed and chopped), broccoli, cauliflower, cabbage, and mushrooms

Ingredients:

2 tablespoons butter, plus more as needed

About 8 large kale or collard leaves, thinly sliced

1 medium onion sliced

Salt and freshly ground black pepper

1/4 cup chopped mixed herbs, like parsley, thyme, chervil, and chives

6 eggs

1 cup whole milk yogurt or sour cream

3 tablespoons mayonnaise

1/2 teaspoon baking powder

1 1/4 cups all-purpose flour

1. Preheat the oven to 375 degrees F. Put the butter in a large skillet, preferably non-stick, over medium heat. A minute later, add the kale and onion. Sprinkle with salt and pepper and cook, stirring occasionally, until the leaves are quite tender, about 10 minutes; do not brown. Remove from heat, add the herbs, then taste and adjust the seasoning.

2. Meanwhile, hard-cook 3 of the eggs, then shell and coarsely chop. Add to the cooked kale mixture and let cool while you make the batter.

3. Combine the yogurt, mayonnaise, and the remaining eggs. Add the baking powder and the flour and mix until smooth. Lightly butter a 9 x 12-inch ceramic or glass baking dish. Spread half the batter over the bottom, then top with the kale filling; smear the remaining batter over the kale, using your fingers or a rubber spatula to make sure there are no gaps in what will form the pie's top crust.

4. Bake for 45 minutes; it will be shiny and golden brown. Let the pie cool for at least 15 minutes before slicing it into as many squares or rectangles as you like. Eat warm or at room temperature.

RECIPE: Asian Kohlrabi Slaw

Ingredients:

2 medium kohlrabi bulbs, peeled and julienned

2 medium carrots, peeled and julienned
3 cups cabbage, shredded (can easily substitute red cabbage or Napa cabbage)

1/2 serrano chili, seeds removed, and finely minced

2 tbsp rice vinegar

2 tbsp peanut oil

2 tbsp sesame oil

1 tsp sugar

1 tbsp fish sauce

1 tbsp lime juice
1/2 tsp kosher salt, or more to taste

1/4 cup cilantro, finely chopped
1 bunch scallions, white and green parts, chopped

2 tbsp roasted peanuts, crushed (optional)

Procedure:

1. Combine kohlrabi, carrot, and cabbage in a large, non-reactive mixing bowl.

2. In a separate bowl, whisk together rice wine vinegar, peanut oil, sesame oil, sugar, fish sauce, lime juice, and salt. Pour the dressing over the vegetables and toss to coat. Taste and adjust seasonings as necessary.

3. Allow slaw to rest at room temperature for at least 15 minutes before serving so that the flavors can combine and the cabbage can wilt down a little. Garnish with peanuts (if desired) just before serving.

Contributed by Vicki Boyne

RECIPE: Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata

From The New York Times

Ingredients:

3/4 cup sliced radishes

4 ounces sugar snap peas, sliced (about 1 1/4 cups)

4 ounces ricotta salata, crumbled (about 1 cup)

1/2 bunch mint leaves, torn (about 1/3 cup)

1 clove garlic, minced

Pinch kosher salt, more to taste

1 tablespoon freshly squeezed lemon juice

1 teaspoon balsamic vinegar

3 tablespoons extra virgin olive oil

Freshly ground black pepper to taste.

Procedure:

1. In a large bowl, toss together the radishes, peas, ricotta and mint.

2. Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.

3. Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Contributed by Vicki Boyne

ANNOUNCEMENT: Annual Grill Night Seeks Volunteers

Please join us for our annual 'Grill Night' on July 27th. Watch for the evite coming soon. And if anyone is willing, please volunteer, we need you! Contact Laurie Godfrey at Godfrey565@yahoo.com to volunteer.

ADVOCACY: Activist Vandana Shiva Speaks in Harlem

Wednesday, July 7, 2010, 7:00 pm - 9:00 pm ACTIVIST VANDANA SHIVA SPEAKS IN HARLEM The Riverside Church 490 Riverside Drive   Together with the Sisters of Earth, CSSR, The Riverside Church of New York, Faith Leaders for Environmental Justice, Green Faith, New York Faith and Justice, and the Cathedral of St. John the Divine, WE ACT is pleased to welcome Dr. Vandana Shiva and her sister, Dr. Mira Shiva to speak at New York's Historic Riverside Church at 7 pm on Wednesday, July 7. This event will be open to the public for a free will donation. See the Food Systems Network's event page for more information.

RECIPE: Quick Pickled Beets

Submitted by member Lucas Walker

Walker Quick-Pickled Beets
Ingredients:
6 medium-sized beets
6 eggs, hard-boiled and peeled
1 small white or yellow onion, sliced
1/4 c cider vinegar
2 T sugar
1 T pickling spice
1 tsp salt
1 tsp black pepper

Wash the beets well in cold running water.  Cut off the pointy root end, but leave the stem end intact.  Place the beets in a medium saucepan and fill with enough water to cover.  Add the vinegar, salt & pepper, and pickling spice.  Bring to a boil, reduce heat and let simmer, covered, for 40-50 minutes or until beets are tender.  (This is a good time to prepare the eggs, if you don't have hard boiled eggs just sitting around.)

Using a slotted spoon, place beets in a colander but reserve the liquid.  Use running water to cool the beets.  While they are cooling, stir the sugar into the warm beet juice, and allow it to cool as well.  Once the beets are cool enough to handle comfortably, you can cut off the stems and slip off the skins.  Slice into rounds and place in a large sealable container with the onions and eggs.  When the beet juice is no longer hot, pour it into the container.  Stir gently, and make sure the eggs are completely submerged in the brine... this will allow them to develop an even, deep red color.  Refrigerate for at least a day before serving to allow the onions to mellow and the eggs to color, and the beets to flavor.