2016 CSA Week 5

Hi everyone,
I hope you're all doing well and have some fun plans for the 4th of July.
Things are doing pretty well at the farm, though we're really starting to get desperate for rain at this point. We had a little today, which helped, but things are getting awfully dry. But the tomatoes are sizing up in the greenhouse, and the peas are finally blooming. With some rain, we should be having peas and squash very soon. So, we'll see... the weather is a fickle thing, and it seems to be getting more so.

Here's what's in your bags this week:
Salad Mix
Garlic Scapes
Spinach
Braising Greens
Arugula


By now you are probably pretty familiar with the salad, spinach and arugula, but maybe you haven't encountered Garlic Scapes or Braising Greens. Garlic Scapes are the curly Q tops of garlic plants. It's actually a flower stalk, but it's quite tasty when picked before the flower blooms and used as a sort of garlicky chive or scallion. I like to cook them up a little by sautéing them in a pan, but you don't want to cook them quite as long as real onions. Here's a website with some tasty ideas for how to cook them up: http://www.bonappetit.com/test-kitchen/ingredients/article/garlic-scapes

Braising Greens are a mix of greens that do well being cooked in a pan. It includes kale, tatsoi, mustards, and collard greens. It's great chopped up a little and added to a stir fry, or just wilt them down in a pan until they are tender.  Maybe add a little splash of soy sauce and some toasted sesame seeds, and lay them over rice... sounds tasty to me!

And here are some Arugula recipes to try:

1) Potato, Red Onion, Arugula and Brie Pizza
-"From the Earth to the Table" cook book
Makes enough topping for one 14 inch pizza or two 8-10 inch pizzas

Pizza dough, either homemade or dough from the store (check in the section with the cheese)
3 Tbsp olive oil
2 c. sliced red onions
salt and pepper
12 oz red potatoes, thinly sliced
1/2 c. grated Parmesan cheese
6 oz Brie, thinly sliced
1 c. loosely packed arugula leaves
1 medium red bell pepper, charred, peeled and finely chopped

1) Prepare pizza dough. Preheat oven to 500 degrees. In a deep, heavy-bottomed pan, heat the olice oil and saute the onions until crisp-tender. Season to taste with salt and pepper and set aside.
2) In a medium sauce pan, blanch the potatoes in lightly salted boiling water until crisp-tender, ~ 3 mins. Cool in ice water to stop cooking, drain and pat dry.
3) Sprinkle the Parmesan cheese over the dough. Layer the potatoes evenly on top, followed by the onions and slices of Brie. Season to taste with salt and pepper.
4) Bake the pizza for 12 to 15 minutes on the top rack. Scatter the arugula and red pepper on top and serve immediately.

2) Quinoa Risotto w/ Arugula & Parmesan, from the New Mayo Clinic cookbook
Serves 6 as a side, double to serve as the main dish

1 Tbsp olive oil
1/2 onion, chopped
1 clove garlic, minced
1 cup quinoa, well rinsed
2 1/4 cups chicken stock, vegetable stock or broth
2 cups chopped arugula (~ 3 oz)
1 small carrot, shredded
1/2 cup thinly sliced shitake mushrooms
1/4 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp pepper

1) In a large saucepan, heat the oil over medium heat. Add the chopped onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook about 1 minute, stirring occasionally. Do not let the garlic brown.
2) Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite, but slightly heard in the center, about 12 minutes. The mixture will be brothy. Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer.

3) Stir in the Parmesan and season with salt and pepper. Serve immediately.

All the best!
Sarah VanNorstrand


for Lucky Moon Farm

2016 CSA Week 4

Hi Folks!
Happy Summer! Today is the first official day of that wonderful, beautiful, fleeting season. I plan to enjoy every bit of it this year. Living in Central New York, I think I have developed a real appreciation for our summers. They are definitely short, but they are also incredibly nice. They aren't usually too hot, and with our deep green forests and hazy hay fields, sparkling lakes and quiet rivers make these months a special time in a special place. So I hope you have some fun summer plans and have many opportunities to enjoy our lovely area. 

Things on the farm are doing pretty well. The rain we received last night was very welcome, especially because it wasn't accompanied by any hail. Nothing does as much damage to outdoor crops as hail. This is a gap of time when the spring stuff is starting to fade, but the summer crops haven't quite come on yet. But they're on their way! 
In the meantime, here are some more beautiful greens for you:

Spicy Summer Salad Mix (has some zesty greens mixed in to the lettuce)
Arugula
Spinach
Rhubarb (because it's strawberry time!)



Here are some more recipes you might like to try:

1) Personally recommended by one of members, here's a recipe from Wegmans: 
Simple Arugula Salad

2) And this one, though it calls for some things that aren't in season here yet, is supposed to be incredible. Our member said she would happily eat this all day:
Arugula Peach Salad

3) Rhubarb Muffins - from Joanna Frittelli:

1 1/4 cups brown sugar
1/2 cup oil
1 egg
2 teaspoons vanilla
1 cup buttermilk
1 1/2 cups diced rhubarb
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
Topping:
1 teaspoon melted margarine or butter
1/3 cup sugar
1 teaspoon cinammon
Preheat oven to 400. Grease muffin tins. Combine sugar, oil, egg, vanilla and buttermilk; beat well. Stir in rhubarb. In a separate bowl, mix flour, baking soda and powder, and salt. Mix dry ingredients in rhubarb mixture just until blended. In a separate bowl, mix topping ingredients. Spoon batter into tins, sprinkle with topping and press lightly into the batter. Bake 20-25 minutes until muffins are golden brown and a tester inserted in the center of a muffin comes out clean. Makes 20 muffins.

2016 CSA Week 3

Hi Folks!
Another week at the farm, and things are progressing nicely. Claude started cutting hay yesterday, and the weather is looking promising for getting in some really nice hay in the next few days. Most of the vegetables have been transplanted or seeded into the ground (except for the broccoli, cauliflower and cabbages- they'll be next week) and everything's growing! The peas are coming along, the beans are up, the summer and winter squash are growing fast, and the onions are looking healthy. It'll be a little while before all those crops are ready, but one of my favorite things about farming is the hopeful anticipation of things to come; a delayed gratification. 

But for this week, we have a nice bagful:

Salad Mix
Spinach
Baby Carrots
Asian Greens
Rainbow Swiss Chard 

All lovely veggies from the greenhouse, but it won't be long before the field crops start coming in. 
Also, if your bag of veggies is simple not enough, then feel free to come by the farm stand on the weekends. The stand will be stocked from Friday through Sunday, 9AM - 6PM. It's at 4976 Lincklaen Road, Cazenovia. 


Here are some recipes to consider:

Swiss Chard with Chick Peas (aka Garbanzo beans) and Fresh Tomatoes 

from Allrecipes.com 

Serves 4

2 Tbsp olive oil

1 shallot or small onion, chopped

2 scallions, chopped

1/2 cup chickpeas, drained

salt and pepper to taste

1 bunch Swiss chard, rinsed and chopped

1 tomato, sliced

1/2 lemon, juiced

1) Heat olive oil in a large skillet. Stir in shallot/onion and scallions. Cook and stir for 3-5 minutes until soft and fragrant. Stir in garbanzo beans, season with salt and pepper, and heat through.

2) Place chopped chard in the skillet, and cook until wilted. Add tomato slices, squeeze lemon juice over greens and heat through. Serve immediately. 

Baked Swiss Chard and Spinach w/ Chickpeas and Feta Cheese

4-6 servings

4 Tbsp olive oil

10 oz Swiss Chard, heavy stems removed

1 Lb Spinach, heavy stems removed

One 15-oz can of chickpeas, drained

4 scallions (white and green) chopped

4 large garlic cloves, finely chopped

1/4 cup chopped dill

salt and pepper to taste

3 oz feta cheese, crumbled

1) Preheat oven to 350 degrees, spread 1 Tbsp oil around a 12x9x2- inch casserole dish

2) In a steamer pot, steam Swiss chard until it wilts, about 4 mins. Add the spinach to the steamed chard and steam another 4 minutes until the spinach wilts, too. Remove both greens and drain, squeezing out excess water once they are cool enough to handle.

3) Chop greens and toss with remaining 3 Tbsp of oil, chickpeas, scallions, garlic, dill and season w/ salt and pepper.

4) Transfer to the casserole dish Push the feta cheese down into the mixture and bake until it's sizzling, about 35 mins. Serve hot. 

Spinach Salad w/ Strawberries and Pecans

8-oz Spinach

1 c. strawberry halves

1 c. pecan halves (or walnuts, or almonds)

Dressing:

1/2 c. cider vinegar

1/3 c. oil

1/4 c. sugar

1 Tbsp Dijon mustard

1 tsp salt

1/2 tsp pepper

1 small onion

2 tsp poppy seeds

In a large bowl, combine spinach, strawberries and pecans.

Dressing: mix cider vinegar, oil, sugar, dijon mustard, salt pepper and onion in a food processor until smooth. Add poppy seeds and mix

2016 CSA Week 2

Hi everyone,
Welcome to Week #2 at the farm. We've been working on overdrive on the dry days, and now the peppers, tomatoes, eggplant, celeriac and cut flowers have been transplanted to their permanent homes! The greenhouse is turning out some really beautiful greens and early root crops while the field veggies are getting established. This week the beans popped up, as well as the potatoes and summer squash, and the winter squash won't be far behind. So things are nicely on track for harvests later in the summer and fall.

This week we have some more spring treats for you, including a nice variety of greens. Here's the list:
Salad Mix
Arugula
Spinach
Radishes
Baby Beets with Greens
Rhubarb

Similar to last week, but keep in mind that a lot of these veggies are only available this time of the year. Once the weather heats up, crops like radishes, arugula, spinach and rhubarb stop growing well and tend to not be nearly as nice. So enjoy 'em while you can!

Here are some recipes to inspire you:

1) Balsamic Glazed Baby Beets w/ Greens

Ingredients

10-14 Baby beets with greens attached
1 small white onion
3 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
2 sprigs fresh tarragon or thyme
salt
pepper

Method

Rinse and scrub the beets under cold water. Remove the greens, cut the beets to bite size and corsley chop the greens. Julienee the onion into 1/4″ pieces. Using a pan with a lid, arrange the beets and onion into a single flat layer. Sprinkle EVO and balsamic on top. Add herb sprigs, a pinch of salt and enough water to cover. Bring pot to a boil, then add the lid and reduce to a simmer. Cook the beets for 15-20 minutes or until they are right on the verge of being properly tender. Add the greens to the pan, cover and cook for three more minutes. Fold everything together, reduce the liquid to a glaze (it should evenly coat the back of a spoon) and season to taste.
Cooking time (duration): 40


2) Sauteed Spinach w/ Roasted Garlic, Sun-dried Tomatoes and Feta
-Kelli Johnson
 ~10 oz spinach
3 Tbsp olive oil
3 cloves garlic, sliced
1/2 c. onion, chopped
1/2 c. sun-dried tomatoes
1/4 c. sherry
1/4 c. lemon juice
5 Tbsp butter
1/2 c. feta
salt & pepper to taste

1) Over medium heat, saute garlic and onions in olive oil until golden brown.
2) Add sun-dried tomatoes. Add sherry and lemon juice and reduce by a third (~ 3 mins).
3) Add butter and toss until it melts. Add spinach. Cover and stir occasionally until spinach is slightly wilted and warm (~ 3 mins).
4) Add feta and cook briefly until slightly melted, ~ 30 seconds. Add salt and pepper to taste

3) Potato, Red Onion, Arugula and Brie Pizza
-"From the Earth to the Table" cook book
Makes enough topping for one 14 inch pizza or two 8-10 inch pizzas

Pizza dough, either homemade or dough from the store (check in the section with the cheese)
3 Tbsp olive oil
2 c. sliced red onions
salt and pepper
12 oz red potatoes, thinly sliced
1/2 c. grated Parmesan cheese
6 oz Brie, thinly sliced
1 c. loosely packed arugula leaves
1 medium red bell pepper, charred, peeled and finely chopped

1) Prepare pizza dough. Preheat oven to 500 degrees. In a deep, heavy-bottomed pan, heat the olice oil and saute the onions until crisp-tender. Season to taste with salt and pepper and set aside.
2) In a medium sauce pan, blanch the potatoes in lightly salted boiling water until crisp-tender, ~ 3 mins. Cool in ice water to stop cooking, drain and pat dry.
3) Sprinkle the Parmesan cheese over the dough. Layer the potatoes evenly on top, followed by the onions and slices of Brie. Season to taste with salt and pepper.
4) Bake the pizza for 12 to 15 minutes on the top rack. Scatter the arugula and red pepper on top and serve immediately. 

4) Quinoa Risotto w/ Arugula & Parmesan, from the New Mayo Clinic cookbook
Serves 6 as a side, double to serve as the main dish 

1 Tbsp olive oil 
1/2 onion, chopped 
1 clove garlic, minced 
1 cup quinoa, well rinsed 
2 1/4 cups chicken stock, vegetable stock or broth 
2 cups chopped arugula (~ 3 oz) 
1 small carrot, shredded 
1/2 cup thinly sliced shitake mushrooms 
1/4 cup grated parmesan cheese 
1/2 tsp salt 
1/4 tsp pepper 

1) In a large saucepan, heat the oil over medium heat. Add the chopped onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook about 1 minute, stirring occaisionally. Do not let the garlic brown.  
2) Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite, but slightly heard in the center, about 12 minutes. The mixture will be brothy. Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer.  

3) Stir in the Parmesan and season with salt and pepper. Serve immediately.