Week 6, Happy 4th of July!

Hi everyone
Hope you all had a really nice 4th of July, with friends and family and good food!
Things are very dry at the farm and we'd love some rain, but Sue and Claude are working hard to keep everything irrigated that can be.

Your bags this week include:
Some lovely carrots (Nelson, one of my favorite varieties!)
Salad Mix with swiss chard and asian greens
Arugula
Snow peas
Sugar Snap Peas
Garlic (it's ready surprisingly early, but we're going with it :>)

a pretty bagful!

baby swiss chard

Peppers in their very own pepper sauna! They love it!

 Here are some recipes to try:
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

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. 


-I listed these a couple of weeks ago, but they're pertinent again this week-

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.

Carrot-Walnut Salad from Flat Belly Diet Cookbook
Makes 4 servings

1/2 cup golden raisins
2 Tbsp rice wine vinegar
1 Tbsp oil
2 tsp lemon juice
1 tsp honey
1/8 tsp salt
4 large carrots, grated
1/2 cup walnuts, toasted and chopped
1/4 cup chopped fresh parsely

1) Soak the raisins in hot water for 20 minutes to plump them. Drain.
2) In a small bowl, whisk together the vinegar, oil, lemon juice, honey and salt.
3) Combine the carrots, walnuts, parsely, raisins and dressing in a medium bowl and toss to coat.




That's it for now-
Be well!
Sarah VanNorstrand
for Lucky Moon Farm