News from Windy Willow Farm2008 Week 14
This week’s share includes:
Cucumbers- they are slowing down their production, knowing that fall is drawing near. I wish I could figure out a way to capture them for winter’s use, let me know if you have any ideas… drying them?
2 heads garlic
2 sweet onion – One each, red and white. I can’t get enough of these giant, sweet onions! I put them in everything, cooked or raw, with great results.
1 Qt white potatoes
1 pint Sun Gold tomatoes – with morning temperatures in the 40s, like this morning, the tomatoes won’t be lasting too much longer. Enjoy them while they last!
3 Qt tomatoes – According to Cornell Cooperative Extension, you should add a tablespoon or two of lemon juice or white vinegar to your sauce, to ensure adequate acidity. Modern tomatoes have a lower acid content than old fashioned tomatoes, and may not be safely canned with out adding more.
1 bunch carrots – We’re back to baby carrots, since they’re so gorgeous.
1 diakon radish – this is the first year we’ve grown these Asian radishes, and they are much milder than their springtime counterparts. As a matter of fact, we were munching on these in the garden at 7:30 this morning, for a taste! Mark grew these to add to his planned kimchi (fermented cabbage, radish, carrot and hot pepper flakes). Daikon is high in Vitamin C and low in calories.
2 sweet bell peppers, one red, one yellow
1 head red cabbage
1 Qt yellow beans
Best guess for next week – Sweet corn!!
Photo Captions: 1) Can you tell that I love tomato season? 2) My new favorite meal, inspired by my mother in law: nice bread, toasted; fresh pesto spread on top, melted sharp cheddar, thick slice of ripe tomato, drizzled with balsamic vinegar.
Dawn is a magical time of day here at WWF. Many of the animals are still asleep, the air is still, the sky is brightening and the cats wait for me on our front steps. Mark says I’m like the Pied Piper, with a trail of cats as I walk to the barn. One lucky cat gets a cuddle during the walk, purring happily and kneading her paws. At the barn, the cats jockey for position around the food. I bring Zack, the horse, out of his stall (who still has shavings in his mane and ears from laying down during the night) out to graze at liberty on the tall weeds around the barn. The lambs baa their good morning. As I’m filling the turkeys’ waterer (to the munch, munch sound of the horse), one curious turkey thumps down from the roost to investigate. The feeder is full, the water is fresh, the sand is ready; the outside chores are complete.
It seems that the night is holding it’s breath, before the daylight steals it’s secrets. With pink clouds to the east, the rooster crowing in the barn, the horse munching on grass, the dog’s tags jingling in the brush, the world settles into it’s perfect place. I lean on Zack’s shoulder and breathe in the day, closing my eyes to enjoy the moment.
Eat what you can, can what you can’t.
Gwen, Mark, Sarah and Jason Hyde
© 2008 Gwen Hyde
RADISH SLAW (Mariquita Farm's Newsletter)This could also be good without the cabbage.
1/2 lb.radishes, trimmed and grated coarse (about 2 cups)
3 cupsfinely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced red onion
2 tbsp. fresh lemon juice
1/2 tsp. sugar
2 tbsp. olive oil
2 tbsp. finely chopped fresh cilantro, mint, or parsley leaves
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herbs, and salt and pepper to taste.
Gourmet, April 1991
Green Bean and Grape Tomato Salad with Kalamata Vinaigrette Recipe at Epicurious.com
Bon Appétit July 2001
Grape tomatoes are smaller than cherry tomatoes. If you’re using cherry tomatoes, cut them in half for this dish.
Makes 8 servings.
1/2 cup pitted Kalamata olives or other brine-cured black olives
2 shallots, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon anchovy paste
2 1/2 teaspoons grated lemon peel
1 teaspoon chopped fresh thyme
1/2 teaspoon dried crushed red pepper
2/3 cup extra-virgin olive oil
1 1/2 pounds green (or yellow) beans, trimmed, cut into 2-inch pieces
1 pint grape tomatoes, left whole, or cherry tomatoes, halved
Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme, and dried crushed red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper.
Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes. Drain. Refresh beans under cold water; pat dry with paper towels. (Vinaigrette and beans can be made 1 day ahead. Cover separately; chill.)
Toss beans, tomatoes, and vinaigrette in large bowl to blend. Season to taste with salt and pepper and serve.
Red Cabbage Christmas Salad Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
·1 small head red cabbage
·1 cup (about 4 ounces) crumbled feta cheese
·1/2 cup pecans, chopped
·6 slices bacon
·1 Tablespoon olive oil
·1/4 cup vinegar (balsamic gives a nice flavor)
·1 teaspoon sugar
·Salt and pepper to taste
Preparation:
Slice cabbage into thin short shreds (do not grate - that would be too fine). Add crumbled feta cheese and pecans. Set aside. Chop bacon and scramble fry until crisp. Drain bacon on a paper towel. Drain excess fat from pan. Add olive oil to the pan and heat (do not allow oil to smoke). Slowly add vinegar (it may splatter), add sugar, and continue to heat stirring bottom of pan to bring up bacon drippings. Add drained bacon to cabbage. Pour hot dressing over cabbage and toss. Salt and pepper to taste. Yield: 4 to 6 servings
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