Month: March 2015 (Page 1 of 3)

The saps running and seeds are sprouting

March 12, 2015 /

IMG_0721Wow! What a start to March we have had. It is certainly nice to start seeing all this snow melt, and go outside without a jacket and hat today. You can feel the maple sap coursing through the trees, and the sun on my face is doing wonders to shed off some mid-winter stress.The 2015 season has started with 24 lambs being born in the past couple of weeks (and more to come). They have been an healthy and vigorous bunch despite the sub-zero weather some of them were born in a few weeks ago. Lots of female (ewe) lambs who are going to help our flock grow in number over the course of the coming years. Along with these new arrivals our onions and early flower seeds are germinating and the of the potential of the season is growing within us.

Now’s a great time to sign up for your share this season, especially now that we’ve made it easier for you by signing up and paying online! Hope you’ve taken the time to check out our new website format. It’s still a bit of a work in progress and we welcome your feedback. Now all our weekly shareholder newsletters will flow from our blog post through Mail Chimp directly to your inbox. (No more awkward attachments!)This is also helping to facilitate a better searchable recipe database.  You can search by vegetable on the side bar of our blog page. Also on our web page, under Portland Summer Delivery Share you’ll see bio’s for the other horse-powered farms that are participating in our multi-farm summer share.  We are really excite to welcome these farms into our CSA community. They will be contributing to our newsletters over the course of the season so you will get to know them individually as well. Check out their pages here:

Terranian Farm * Wild Miller Gardens * Sandy River Farm

Hope you have a great start to your spring and we look forward to seeing you this coming season!

Best, Adrienne & KenIMG_2671

 

Garlic Scape Pesto

March 4, 2015 /
Garlic Scape Pesto 

1 cup (or less) freshly grated Parmesan cheese or other sharp Italian cheese

1/2 cup toasted sunflower seeds, you can do this ahead of time in a skillet on your stovetop

1–2 tablespoons freshly squeezed lime or lemon juice,

1 bunch roughly chopped scapes

3/4  cup olive oil

salt and pepper to taste

 

Puree scapes, sunflower seeds, olive oil, and juice in a blender or food processor until nearly smooth. (You can make a smooth paste if you prefer, but most people like a little texture in the pesto.) Gently stir in the cheese or gingerly pulse the cheese into the mixture; take it easy as you mix in the cheese to avoid making the pesto gummy by over-blending. Add more olive oil if texture seems too dry. Taste and then adjust juice and salt to taste.

 

Arugula Pesto

March 4, 2015 /
Arugula Pesto

2 cups  Arugula

1/3 cup  Extra Virgin Olive Oil

¼ cup  Raw Sunflower Seeds

¼ cup  Cilantro or parsley

3 cloves Garlic or garlic scapes

4 tsp Sea Salt

Blend and enjoy!

BEET PESTO!

March 4, 2015 /

BEET PESTO!

If you are running out of ideas for the beets here is a great way to use up a bunch!

2 cups pureed, cooked and peeled beets

1/4 cup Organic Extra Virgin Olive Oil

1/3 cup Organic Raw Sunflower Seeds

¼ cup Organic Parsley

¼ cup Organic Basil Leaves

4 cloves Organic Garlic

1 ½ tbsp. Organic Balsamic Vinegar

½ tsp Sea Salt

½ tsp ground pepper

 

In a food processor blend garlic, parsley, basil and sunflower seeds. Then add the cooked beets, oil, vinegar, salt and pepper and puree until thoroughly mixed but be sure to not over blend it to a soupy consistency.

Note: Most herbs work for this recipe as substitutes. I often substitute more parsley for the basil or cilantro.

makes 2 to 3 cups pesto

Fresh Kale and Mango Salad

March 4, 2015 /

Fresh Kale and Mango Salad

From Aarti Sequeira, Food Network

 

1 bunch kale, stalks removed and discarded, leaves thinly sliced

Juice from one large fresh lemon

¼ cup extra-virgin olive oil plus extra for drizzling

Course salt

2 teaspoons honey

Freshly ground pepper

¼ cup toasted pumpkin seeds (or almonds/pecans)

 

In large serving bowl, add the kale, half the lemon juice, a drizzle of oil and a little salt. Massage the kale until it stars to soften and wilt, 2 to 3 minutes. Set aside.

 

In a small bowl, whisk remaining lemon juice with honey and lots of fresh ground pepper. Stream in the ¼ cup oil while whisking until a dressing forms. Adjust to taste.

 

Pour dressing over kale and add mango and seeds or nuts. Toss and serve.

KALE WITH CANNELLINI BEANS

March 4, 2015 /

KALE WITH CANNELLINI BEANS

From Vegetarian Cooking for Everyone, Deborah Madison

Serves two 

 

1 bunch kale or mixed greens, stems removed                   1 tsp chopped rosemary

Salt and freshly milled pepper                                           ¼ cup dry white wine )

1 bunch scallions, finely diced or 1/2 c. onion                  ¾ cup cooked cannelloni beans, rinse well if canned

1 tbsp olive oil                                                                               ( we often substitute with navy beans)

2 plump garlic cloves, minced                                            Freshly grated Parmesan, optional

Pinch of red pepper flakes

 

Simmer kale in salted water until tender, 5 to 7 minutes. Drain, reserving the cooking water, and chop the leaves. In a large skillet, sauté the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until it’s reduced to a syrupy sauce. Add the beans, and enough cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper, and serve with a dusting of Parmesan.

 

Ken’s Kippers and Kale Salad

March 4, 2015 /

Ken’s Kippers and Kale Salad

This is a great alternative to a tuna salad and can be put in a sandwich or eaten by itself.

 

Ingredients:

1 or two tins (6oz) of Kippers (drain liquid out of can)– I like the Bar Harbor brand you can get at most health food stores, or even Reny’s sometimes.

½ red onion diced

3 garlic scapes (optional) diced

½ bunch kale, chopped into thin strips (other greens like chard, arugula, spinach also work)

1 tbsp. whole grain mustard

2 +tsp.  balsamic vinegar

2 tsp.  olive oil.

 

Directions: 

Mix all ingredients together in large bowl and put on bread or use stand alone!

Sesame & Peanut Noodle Salad

March 4, 2015 /
Sesame/Peanut Noodle Salad

(Courtesy of Shareholder Allison Smith)

Ingredients

8 oz.         buckwheat soba noodles

SAUCE

1/4 cup   peanut butter, tahini, or a combination of both

3 tbsp.     tamari

2 tbsp.     vinegar (wine, rice or cider)

1 tbsp.     dark sesame oil

1 tsp.       hot chili oil or to taste (optional)

VEGETABLES

1/4 cup   noodle water

1 head     Chinese cabbage, finely sliced  If the cabbage is really big, just

use the top 3/4 and use the base in another dish.

1 bunch   scallions, chopped — save some for garnish

At least half of one big daikon radish, can thinly slice lengthwise D’avignon Radish as a substitute

Shredded carrot and/or salad turnip and/or red radishes (optional)

 

* Cook the noodles in boiling water, drain (removing 1/4 cup of the water for the sauce) and   rinse.

* Buzz sauce ingredients in blender or whisk together in a big bowl.

* Cut up and shred the vegetables and toss well with noodles and sauce.

* Serve it up garnished with chopped scallions.  Sprinkle with chopped peanuts

or sesame seeds if you like.

Serves 4 – 6.  Makes a great meal with edamame.

Kohlrabi ‘n’ Carrot Slaw

March 4, 2015 /

Kohlrabi ‘n’ Carrot Slaw

~ from Farmer John’s Cookbook~ Angelic Organics

Serves 2 -3

 ½ lb             kohlrabi (about 2-3 medium bulbs) peeled, grated

1 med            carrot, grated

½ cup            red bell pepper, diced

¼ cup            red onion, chopped

1 Tsp.            chopped fresh thyme

1 med            garlic clove, minced

¼ cup            sour cream

5 Tbls.            extra virgin olive oil

2 cups            wine vinegar

¾ tsp.            chili powder

¼ tsp.            salt & 1/8 tsp black pepper

Toss the kohlrabi, carrots, bell pepper, onion, thyme, and garlic in a medium bowl.

   Whisk the sour cream, oil, vinegar, chili powder, salt, and pepper in a medium bowl.

   Pour dressing over vegetables, toss to coat. Cover and refrigerate for 2 hrs. before serving.

Summer Cole Slaw with Kohlrabi

March 4, 2015 /

Summer Cole Slaw with Kohlrabi

Serves 2 to 3

* 2 to 3 cups shredded cabbage                             * 4 tbsp apple cider vinegar

* 1 to 2 Kohlrabi peeled and shredded                 * 1 tbsp honey

* 1/3 cup mayonnaise                                                   * 2 tbsp minced cilantro or dill

* ½ tsp salt to taste and fresh ground pepper

 

  1. Toss the cabbage and kohlrabi in a large bowl
  2. Mix the mayonnaise, vinegar, honey and herbs in a small bowl. Pour the dressing over the cabbage; toss to combine. Stir in the salt and pepper to taste. Chill until ready to serve.
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