Week Five - Catching Up!

It’s been a busy couple weekends – our usual 4^th of July celebrations got rained out, which was a bummer since the rest of the weekend was beautiful! Last weekend I was in Knoxville, TN with my family – what a drive! We passed a Wal-Mart distribution center that was at least a mile long (below), drove the long way through Virginia, and at really good food in downtown Market Square (think Faneuil Hall/Quincy market area without the market buildings in the center).

Allll those trucks are Wal-Mart branded.

This is about the longest direct route you can take through Virginia.
I-81 all the way, through the beautiful Appalachians.

We had a good harvest last week – Matt & Aly dropped off cucumbers, golden beets (you know what that means – cupcakes! Yay!), summer squash, and green and gold zucchini for us. I made some yummy fridge pickles – I can’t wait for my dill to get a little bigger so I can use it for extra flavor. I may also try spears, too. They take a little longer but I'm sure they're worth it!

Mmmm pickles

Easy Fridge Pickles

inspired by Smitten Kitchen

As I was re-reading the ingredients to list here, I noticed that I had accidentally doubled the vinegar and halved the cucumbers. I don't know if I mind, but that would explain how incredibly pickly and spicy they turned out... Her recipe uses 8-10 Kirby cukes and 1/2 cup of vinegar. My version is below.

4 small to medium cucumbers, washed and sliced thin (she recommends Kirby or pickling cucumbers)

1 cup white vinegar 

5 teaspoons salt (coarse, pickling, or kosher)

Optional tasty things:

  1 to 2 tablespoons fresh dill, chopped

  1 or 2 cloves of garlic, peeled and lightly crushed

  1/2 teaspoon or so red pepper flakes

  freshly ground black pepper

Slice up the cucumbers super thin with a mandoline if you have one, or carefully on a cutting board. Put them in a large bowl with a leakproof lid, then add the salt, vinegar, and your choice of optional tasty additions. Close the lid and shake everything up. Chill in the fridge, shaking occasionally, until ready to eat (wait at least an hour - they'll supposedly last 3 weeks).

The fun part about using a mandoline is that the slices just stack up all on their own!

I roasted up the summer squash to have alongside some chicken. I did a quick marinade with olive oil, garlic, and salt & pepper, tossed the chicken and then the squash in that, and cooked everything at 400* for about 20 minutes. Delish! (Tip: preheat the baking sheet in the oven while you prep everything!)

And a quick garden update: We have pumpkins! No pictures yet, but there are at least three that are fist-sized or bigger and growing every day. The vines are reaching out to the radishes and broccoli, and will probably be at the driveway soon. My radishes went a little wild when I was gone, so I'm not sure if any are now too big to be tasty - some of them have flowered, so I need to clear those out and give everything else some space to breathe.

Another update soon!

Recipe: Rhubarb Bars

I'm not overly thrilled with these guys, but Dan appears to be enjoying them. I didn't have enough rhubarb (or other fruit filler) to really cover the crumb base, and what I did end up with didn't turn into yummy bubbly jammy goodness.

But they are being eaten, so I guess that's the success I always look for!

Rhubarb Crisp Bars (adapted from the Smitten Kitchen)
You can supposedly make these in the dish you bake them in - I found that a little awkward so next time I'll probably just suck it up and use a mixing bowl! I'll also toss the rhubarb with the sugar instead of sprinkling it over, and skip my cornstarch substitute (I used a little extra flour). I may also have overcooked them a bit, or at least overdried the rhubarb, so I will definitely try to get some berries next time!

1 cup (80 grams) rolled oats
3/4 cup (95 grams) plus up to 2 tablespoons (15 grams) extra all-purpose flour
1/2 cup (95 grams) light brown sugar
Heaped 1/4 teaspoon table salt (you'll probably need less if you use salted butter)
6 tablespoons (85 grams) unsalted butter, melted
1 teaspoon cornstarch (helps firm up the filling - optional)
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 grams) granulated sugar, divided
2 cups (250 grams) rhubarb, diced small (from about 4 medium stalks)

Preheat oven to 375* F. Line bottom and sides of 8x8 baking dish with crisscrossed parchment paper and spray with cooking spray. (No need if you plan to serve out of the pan.)

Mix together oats, 3/4c flour, brown sugar, and salt in the bottom of the dish. Add melted butter and stir until clumps form (I found it easiest to do the last bits of mixing with my fingers). Add additional flour if needed. Remove 1/2 cup of the crumb mixture and set aside, then press the remaining crumble evenly into the pan.

Spread half the rhubarb over the crust. If using cornstarch, sprinkle evenly over the rhubarb, then the lemon juice and half the sugar. Spread the rest of the rhubarb over and sprinkle with the remaining sugar. Scatter the reserved crumb mixture over everything and bake for 30-40 minutes.

Cool in the pan and serve dusted with powdered sugar, if desired.

Week Fifteen: The Cold Begins!

The weather continues to be all confused: nights in the high 30s/low 40s and days that just seem to do whatever… yesterday (Tuesday) was 64 and today is in the low 70s. Friday may hit the near-80s. I guess it’s time to take the A/C out of the window and relocate it to the attic! I've got some grand plans for this week, including roasting a chicken for dinner tonight (with local veg, of course!), making stock and at least one kind of soup, and freezing some stuff for later. A small offshoot of the freezing task is to assess and organize what’s already in the freezer… how fun! Must be the onset of fall putting me into hibernation mode – I just wish I had more sunlight to work with ;)  

Good time to break out this candle!

This week at the farm was pretty chilly, but the harvest is still going strong. I picked up some leeks, scallions, potatoes, kale, and celery – the lightest bag I've had since June! We've definitely turned the corner back into “leafy things”. Aly got tomatoes, lettuce, eggplant, peppers, and broccoli. I almost got some kohlrabi (it looks like a purple alien turnip thing – and we had no idea what to do with it), but then the scallions came out so I scrapped that. We took a short trip through the fields to grab some dill and snack on some raspberries. They were delicious, as usual.

 

Celery and scallions.

Kale! To be chipped, souped, frozen...

I still had my melon from last week, and I finally got a chance to cut it up. I’d looked up how to de-seed a watermelon, but I think the technique is better used on the ginormous ones you get at the grocery store – I don’t think there would have been much left of my little round one if I’d gone along with this plan completely! I don’t have any pictures, unfortunately (it’s really messy!), but here’s a link to the guidelines I used.

Basically, you cut the ends off the melon, and then cut a wedge into the long side (not all the way to the middle). You can then break off that chunk – the seeds will come out with it. Keep doing that all around the melon until you get back to the beginning, and then you’re left with the delicious “heart”. You can cut the seeds out of each long slice, and then use the flesh as you normally would. It seemed exceedingly wasteful to do that with mine, so I did my best to scrape out the seeds and chunk up the rest for freezing.

 

Filthy dirty leeks - who let them out of the barn?!

Bacon, Leek, and Egg Risotto (via Smitten Kitchen)

I usually halve this recipe because I feel it makes plenty for a side plus leftovers, but I've made it for a meal and been happy.

6 cups low-sodium chicken stock or vegetable broth, plus some extra to thin out the rice

1 cup (4 ounces) finely chopped bacon (about 4 slices) or pancetta (I would never halve this!)

1 tablespoon olive oil

2 large or 3 smaller leeks, quartered lengthwise, cleaned*, and chopped small

3 tablespoons unsalted butter, plus more to fry eggs

1/2 small onion, finely chopped

2 cups arborio, carnaroli, or another short-grained Italian rice

1/3 cup dry white wine or vermouth

1 cup finely grated fresh Parmesan cheese, plus extra for garnish if desired

Salt and freshly ground black pepper

4 to 6 large eggs, you’ll want one per serving (I don't usually use them)

Put the stock in a small pot and heat gently - it should be warm but not yet simmering. Heat another pan, about 3 quarts, over medium heat, and cook the bacon until just crisp and the fat is rendered. Scoop out with a slotted spoon and put aside. Add a splash of oil to the pan if needed, then cook the leeks on medium/low for about 10-12 minutes. Scoop out and add to the bacon.

Add the butter to the same pan and cook the onion until translucent and tender, 5 minutes or so. Add the rice and saute about 4 minutes to lightly toast. Add the wine/vermouth and cook until almost gone. Add about a cup of the warm stock to the pan and simmer while it absorbs. Stir frequently. Add the rest of the stock in 1/2 cup increments, stirring, until the rice is done. This usually takes me 20 minutes or so for al dente. Keep tasting to check for your personal version of "done". When you're happy, add the bacon and leeks back into the pan, then stir in the cheese. Add salt and pepper if desired, then serve.

If serving with fried eggs: Melt about a teaspoon of butter in a small nonstick pan on medium/low heat. Crack an egg into the pan and cook gently until the whites are set - you can put a lid on the pan to speed this up if you'd like. Cook to your preferred "done" - this recipe calls for sunny-side up, but if that's not cooked enough for you, keep on cookin'. Transfer to the first bowl of risotto and add more cheese and seasonings if desired.

* To clean leeks: Shake over a sink to get the easy stuff off, then peel back a couple of the dirtiest leaves if needed. Quarter lengthwise as directed, then slice thinly. Have a big bowl or pot of cold water handy. Dump the sliced leeks into the pot or bowl and gently swish them around to loosen up the dirt. Let everything sit for a couple minutes for the dirt to settle, then carefully skim off the floating leeks. Dry in a towel or salad spinner.

Week Six: Roots and Ears

I can’t believe we’re on week six already! I guess that’s what happens when you go on vacation. Dan and I just spent ten days in the UK for our honeymoon, and we’re already thinking about our trip back. I can’t say I missed the heat back here, having spent so long in the apparent “heat wave” of 75 to 80-degree heat with a breeze J

Things at the farm really picked up while we were gone. Matt and Aly got a huge harvest of “actual” vegetables like onions, leeks, and squash the past couple weeks (maybe Aly will post her recipe for the dinner they had at our house while we were gone?). This week we got cucumbers, carrots, corn, new potatoes (so cute), lettuce, fresh garlic, onions, yellow squash, and zucchini. The pick-your-own options were great, too: each share was allowed to take four basil plants (yes, whole plants!), Thai or purple basil, a single jalapeño, 5 serrano chiles (I skipped those), dill, cilantro, a bunch of flowers, Mason jars, and green beans. 

Jalapeno and the cilantro.

Just one of my basil plants!

This week I had found a recipe for fridge-pickled vegetables, so when I got back on Tuesday I immediately set about slicing and chopping some crunchy stuff from the farm and the grocery store to soak. I ended up with dill-pickled veggies… yum!

Fridge Pickled Vegetables (based on SK’s pickled veggie slaw)

1 cup white vinegar
4 heaping teaspoons sugar
4 heaping teaspoons salt (I used Morton’s Sea Salt)
Fresh dill to taste (I used about 3 3-inch fronds of fresh), chopped
1 cup cold water

Crunchy vegetables of your choice

Put everything but the water and veggies in a small pot over medium-high heat. Still until sugar and salt are dissolved, then remove from heat. Add the cold water and let cool.

Meanwhile, julienne (using a mandoline with a julienne blade or a really sharp knife), about 4 or so cups of your favorite crunchy vegetables. I used our CSA carrots (scrubbed), a CSA cucumber, and two grocery store red bell peppers. Put the sliced veg in a large bowl with a leakproof lid and mix everything up with your hands. Pour water/vinegar mixture over everything, put the lid on, and shake a little bit to distribute the liquid. Put the bowl in the fridge for at least an hour – I left mine overnight and think it was a great idea. Eat straight up, on a burger, with a salad...

Mmmm. Pickly!

 Next time, I’ll be more careful about keeping my veggies all the same size and shape – my pepper slices are a lot bigger than my cukes, and my carrots are just chunked instead of sliced (I wasn’t thinking too much about this, apparently). The taste wasn’t really affected, though! Also, I forgot, after such a long time eating cucumbers from the grocery store, that farm- and garden-fresh cucumbers have pricklies on them! Make sure you rub these off when you wash the cucumbers.

Last night we had a grilling fest with some friends, so I sliced up the enormous zucchini for kebabs, and made a potato and corn salad to go with.

Potato, Corn, and Basil Salad (based on David Lieberman's)

1 lb new or baby potatoes (I had about 1/5 pounds), scrubbed clean and quartered

5 ears corn

1 small onion, peeled and thinly sliced

1 large bunch basil leaves, rinsed and dried

1/4 cup extra virgin olive oil

2 lemons, juiced

Salt and pepper to taste

Put potatoes in salted water and bring to boil. Cook  until fork-tender, 15 minutes or so. Remove and dunk into ice water to stop the cooking process (don't toss the water if you can avoid it). Shuck the corn, and if needed, break each ear in two. Put the corn into the same water you used for the potatoes and cook 6-7 minutes until tender. Stop the cooking process by dunking the corn into an ice bath. Cut the kernels off the corn and add to large bowl with the potatoes.

Add the onion and basil and mix everything together, then toss with the lemon juice and olive oil. Season with salt and pepper. Serve right away.

Week Three: Healthy Stuff

I'm way late on updating this week - sorry! Between work, being sick, and the 4:30pm-on-a-Friday "The client says they still don't have this thing you sent two weeks ago" phone call... I've been distracted. But - the Whitecaps won again to become the Eastern Conference Champs, and off to Philly they go!

This week we picked up more garlic scapes, cabbage, lettuce, radishes, beets, collard greens, and chard. We had a cooking party, and Aly whipped up this recommended collard greens 'n' onions dish, I made a chard and feta pasta dish, and over the weekend I got in some baking. I made another Caesar salad since I was so happy with how the first one came out, but haven't had a chance to eat much of it yet.

We also discovered just how crazy good for you this stuff is. Did you know that 1 cup of collard greens has 288% of your daily recommended Vitamin A? And 57% of your daily recommended Vitamin C? And a cup of Swiss Chard has 44% of your daily recommended Vitamin A? Wikipedia tells me that Vitamin A is good for the immune system (so why am I getting sick, I ask?!) and "for the maintenance of good vision." Aly told me some time ago me that Vitamin C is good for building and maintaining connective tissue, which was good knowledge when we both injured ourselves with sharp objects - she just before telling me this, and my a week or so after.

So, on to cooking. I made some yummy cupcakes last weekend, and made more this weekend since I had more of my secret ingredient. It's a Martha Stewart recipe, because who else would add beets to chocolate cake? It's a very stealth-healthy recipe, so if you were looking for an excuse to eat chocolate cake, you're welcome.

Chocolate Beet Cake (adapted from Martha Stewart)

4 medium beets, trimmed, peeled, and cut into 2-inch chunks (I used 2 medium-ish beets, since that's what I had, and ended up with about 3/4 - 1 cup of puree)
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened Dutch-process cocoa powder (I used Hershey's Special Dark)
1 1/2 teaspoons baking soda
Salt (about 3/4 teaspoon)
2 large eggs
3/4 cup warm water
1/4 cup safflower oil (I used vegetable oil)
1 teaspoon pure vanilla extract

1. Put beets in a small pot and cover with 2" of water. Bring to a boil and then simmer for ~30 minutes, until beets are very tender. Process in a food processor until smooth.
2. Combine dry ingredients in a bowl, then mix in beet puree, eggs, water, and oil.
3a. To make cake (which I haven't done yet): line a 9-inch round cake pan with parchment paper, and spray pan with cooking spray. Pour in batter and bake about 45 minutes in 350-degree oven. Let cool on a rack about 20 minutes, pop out of pan and allow to finish cooling right-side up.
3b. To make cupcakes: Line muffin tins with paper liners, and fill about 2/3 to 3/4 of the way*. My first batch yielded 15 cupcakes, my second 18. Bake about 20-22 minutes in 350-degree oven, rotating racks top to bottom and back to front so they cook evenly.

*Don't overfill the tins! The cupcakes dome like crazy. In my first batch, I was seriously considering redistributing the extra 3 cupcakes' batter back into the full pan of 12, and I'm glad I didn't. I'd have had a brick.

Week Two: Actual Cooking!

Last night I made garlic scape pizza and a cabbage Caesar salad - delicious! I was really impressed with the salad, actually. Caesar dressing is one of those things I sort of assumed you could make, but I'd never actually taken the time to, you know, look up how to do it. The pizza served four people, and so far the salad has only served "one"... but that's because I'm the only one eating it. I'd say it could serve 4 to 6 as a side at dinner.

Cabbage Caesar Salad (via the New York Times)
- 1 head cabbage, cored and thinly sliced
- 1 egg yolk*
- 1 or 2 cloves of garlic
- juice of one lemon
- 1/2 cup (freshly) grated Parmesan cheese (I used Romano)
- 6 tablespoons olive oil, or enough to thin out the yolk/cheese mixture
- chopped anchovies (I didn't use these)
- salt and pepper to taste

Peel the garlic and rub the inside of the bowl with it. I also minced mine and added it to the dressing, because I love garlic. Whisk together everything but the cabbage, then  toss the sliced cabbage into the dressing. Serve immediately or store in the fridge to let the flavors get friendly.

Coring and slicing the cabbage: I think I saw on a cooking show once that you're supposed to slam the cabbage on the counter in order to break up the tough bit in the middle. I tried this, but I don't think I was angry enough because it didn't seem to do anything useful. I found it easiest to stand the cabbage up on the stem end and slice down, then lay the cut sides down to quarter it. It took some creativity to slice through the core, but I managed to get all the potentially tough, connect-y bits out. Once all the tough stuff is out of the way, slice away and add to the dressing. I wasn't sure how much washing it needed, since everything's pretty much protected by the outer leaves (which I peeled off and tossed), but I gave everything a rinse anyway.

* Yes, this has a raw egg yolk in it. If you don't feel OK eating raw egg, I have no idea what your options are. I'm still alive and well :) But make sure, if you do use it, that you either eat it immediately, or keep it refrigerated. The rule of thumb for foods is that they should only be in the "danger zone" (between 40 F and 120 F, I think is the high end) for two hours for maximum safety.

Garlic Scape and Chicken Pizza (inspired by the smitten kitchen)
- 1 package pizza/bread dough, thawed if frozen (if you can make bread dough that actually turns into bread, do that, and then bring it on over to my house!)
- 10 garlic scapes, cut in half at the loop-de-loop (not sure if you can see this in the picture)
- 5-6 chicken breast tenderloins (probably 1 to 1.5 chicken breasts), cooked & diced or shredded
- 1/2 cup or so tomato sauce
- pizza cheese (I used provolone)

Pat the dough lightly with flour, and stretch/toss/roll out onto your baking sheet or pizza stone. Add tomato sauce to your preference, sprinkle with chicken, and top with cheese. Add the scapes last. Bake in a 425 F oven for about 20 minutes. Transfer to cutting board, if needed, slice and serve.

I tend to have difficulties with bread dough, so my crust felt a little tough. I tried to mess with it as little as possible, but that may still have been too much. I think next time I'll saute scapes, like SK did with the ramps, and probably chop them as well. They sort of dried out and lost their yummy garlic taste.

Week Two: Garlic Scapes

This week was not as leaf-intense as last. We picked up radishes, garlic scapes, cabbage, beets, lettuce, collard greens, and more “radishes”. I’m putting the second “radishes” in quotes because they were labeled “salad turnips” this week – and there were also teeny tiny cute radishes, which looked much more like the radishes I assume most people think of when they hear “radishes”. We also picked some herbs: lavender, chives, oregano, and a mystery leaf that we can’t recall the name of. While wandering around, we also sampled some pineapple mint – jury’s out on whether it’s worth picking lots of.

Oregano, Lavender, Chives, Mystery Leaf

Our winning item this week was definitely the garlic scapes. We got to pick eight things from the barn (instead of last week’s seven), and each ended up grabbing 10 scapes. Aly couldn’t resist biting into one, and then told me I MUST do the same – oh wow. It’s a very “green” garlic taste, almost like biting into a clove of garlic, with a little of the heat of an onion, too. In the pick-your-own field, I found the cutest, most perfectly tiny strawberry in existence. It was everything a strawberry should be – bright red, heart-shaped, and outrageously sweet and juicy. 

In relation to the "real" radishes. How cute?

I got last week’s chard all blanched and into the freezer – hopefully it tastes good when I actually use it! My pink stems looked a little droopy, but the yellow ones seemed fine. At least I’m adding some color to my freezer? I did the same for the spinach I had left over from the failed smoothie. I know spinach condenses a lot when boiled, but jeez, shouldn’t I have ended up with more than 2 ounces from more than a half pound of the fresh stuff?

I’m much less busy this week than last, so I was able to plan ahead what I might be able to make with this week’s harvest, thanks to the CSA newsletter. I’m defrosting some dough for a pizza with chicken for tomorrow (as our plans were rearranged thanks to the Bruins), and will probably make a cabbage salad as well. I also made a Pinterest-inspired lavender mojito. Yum!

Letting the booze infuse...

To make this week:

Garlic Scape Pizza (it's only fair to give Smitten Kitchen credit for this inspiration, even if the only similarities shared between her recipe and mine are pizza dough and tomato sauce!)

Caesar Cabbage Salad (via New York Times)

Blanched greens

- boiling water
- greens, stems chopped into 1-inch pieces and leaves cut into ribbons (roll the leaves to make this easier)
- ice water

Drop the stems (or leaves) into the boiling water, cover, and boil for two minutes (one source I looked at stressed that this should be exactly two minutes and not a second more or less. Something about enzymes.). Use a slotted spoon or strainer to remove leaves/stems from the boiling water and immediately submerge in the ice water. Swish everything around to stop the cooking, and then strain/squeeze out excess water. Store in zip top bags in the freezer.