Veggie Times Week 5
On the farm
Greetings! Just a reminder, this coming Sunday July 24th at 3pm we will have our first farm tour. Please RSVP if you plan to attend.
It looks like it’s going to be a hot week with more rain. This should probably kick the zucchini and cucumbers into production mode and maybe even start some of the tomatoes ripening. The storms last Tuesday morning hit us very hard, the most damage was to salad mix, which just can’t handle that much rain in one period. Luckily we move onto a new patch each week so don’t have to use damaged greens again. We were without power for a while which made harvesting and running our coolers on our busiest day pretty difficult, but we managed with the help of a generator and even got everything done in time! Some of you may be happy to hear that we’ve finally caught up on our bounty of lettuce. Due to all the rain a lot of it is rotting out before it is mature so, it looks like you all will just be getting one head for a while...phew! Week 5 always marks the slowing of spring greens (isn’t it summer?) and moving into some of my favorite summer crops like carrots, beets, and zucchini. We are still enjoying lettuce and scallions in our house, but I love adding more veggies into our diet. The boxes will continue to get fuller and more diverse as the weeks progress, enjoy!
Finally, my social media plug...If you are into facebook, and want to hear more regularly about farm happenings, please join our private CSA members group. We post pictures almost daily of farm happenings and recipes, and we are loving some of the pictures other folks are posting too. Keep it coming!
Yogurt Biscuits with Dill
these are biscuits I turn to only when I have fresh dill. They are great with soup!
2 cups bread flour (or all purpose flour)
pinch of salt
1 Tbsp baking powder
1 tsp baking soda
1/4 cup butter or butter substitute like Earth balance spread
1 cup low-fat greek yogurt
1/4 cup fresh dill, roughly chopped
Preheat oven to 450F. Mix dry ingredients in a bowl. In a food processor, add dry mixture and butter and pulse until combined. (You can also pinch the ingredients together with your fingers if you prefer). Gently stir in yogurt and dill with a spoon. Place dough on a lightly floured surface and knead 10 times. Press out the dough unit lit is about 3/4” thick. Cut out the biscuits with a glass or biscuit/cookie cutter, and repeat until all the dough is shaped. Place biscuits on a un-greased baking sheet and bake for 7-9 minutes at 450.
Slow Cooker Tortilla Lime Chicken
I made this the other night in an effort to use up my frozen roasted tomatillos. I made a few adjustments and it was great and very easy. Now I’m enjoying the leftovers on a salad with avocado, scallions, tortilla chips, and salsa.
2Lbs Chicken breasts or thighs
10 oz frozen or canned corn
1 yellow onion, diced (I used scallions)
3 limes juiced (I only had one)
1 tsp sugar
1/2 cup salsa (I used my tomatillo/green salsa)
1 cup chopped cilantro
6 tomatillos husks removed, rinsed diced (I didn’t use)
1 green pepper seeded and diced
1 jalapeno seeded and diced
2 garlic cloves minced
1 tsp cumin
salt and pepper to taste
Combine all ingredients in the slow cooker expect the chicken. Place the chicken and mix around until it is completely covered. Cover and cook on low for 6 hours. Shred chicken if desired. Serve over rice, in a taco, salad, or as tacos with shredded lettuce, beans, avocado and salsa.
Beet chips are a great way to get more veggies in your diet, plus they are also tasty in a salad with goat cheese. If you want to spend extra time to make sure they are crispy you can put the beets in a colander and add salt to “sweat” them out for about 30 minutes. Then rinse and pat dry and proceed with recipe.
2 medium beets
salt (if desired)
Preheat oven to 350F, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline ( i don’t have a mandoline, if you do it makes this part much easier!) On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until the edges of the beets begin to dry out, about 20 minutes. Uncover and rotate sheet. Bake 10-20 minutes, removing chips as they become lightened in color. Transfer to a wire rack. Chips will crisp up as they cool.
Wonderfully Easy Pasta with Kale
1/3 pound penne or farfalle pasta
2-3 Tbsp olive oil
1 small onion, diced (or scallions)
2-3 garlic cloves, minced
1/2 chopped kale leaves
salt and pepper to taste
parmesan cheese to taste
Bring 6-8 cups of water to boil; add pasta and cook until tender. Meanwhile, heat olive oil in a large skillet over medium heat, add the onions and garlic and cook until tender. Add the kale and saute until wilted and bright green. Drain pasta and combine with the onions, garlic, and kale. Add parmesan cheese to taste.