Category Archives: Uncategorized

10/11 What’s in this Week’s CSA Box?

There are a couple of new items in this weeks CSA! You will see a mix of mustards, arugula, and asian greens (to be enjoyed as a micro-green salad), as well as a daikon radish included your share this week.

(Pictured left: harvested Asian Greens, known as Te You, Mebuna, and Hon Tsa Tai. Pictured right: Farmhand Ashley unearthing the first Daikon Radish of the season. Could be a State Fair Winner!) 

The Daikon radish is also known as the ‘Chinese Turnip’ or ‘Japenese Horseradish’, but despite this last moniker, this radish tends to have less of a ‘bite’ than the more familiar pink Cherry Belle. It is crisp and juicy in texture, and can be used either raw or cooked. See below the CSA pack list for a ideas on how to prepare this giant-ly healthful root crop!

This week’s CSA box also includes:

  • Shishito Peppers
  • Garlic
  • Eggplant
  • Potatoes
  • Sweet Potato Greens
  • Jalapenos
  • Sweet Peppers
  • Daikon Radish
  • Microgreens (Mix of Arugula, Garnet Mustard Greens, + Asian Greens)
  • Beet Greens

Daikon Recipe Ideas

  • Radish-Slaw (with carrots, apples, fennel, whatever you want to use! finish with vinaigrette)
  • Glazed with greens (butter and water and cubed pieces in pan, 2-3 TB sugar, cook until water evaporates+add greens, yum!)
  • Add to Stir-fry!
  • Quick Pickle ’em and keep them in your fridge!
  • Make Daikon Chips via the broiler! Add olive oil, salt, pepper, and whatever seasoning you’d like– garlic powder, paprika, etc)

For the serious home-chef I’ve included here is a youtube video about how to prepare a vegan version of Lo Bak Go. Ingredients needed are your daikon radish, rice flour, dried shiitake, scallions, shallots, garlic, salt, pepper, and frying oil.

 

Happy eating!

Post written by Laura Maule

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What came first, the popcorn or the grit?

Long before the New World was ‘discovered’, corn was known to many civilizations as maize. The Zuni Indians of New Mexico called it tawa. When translated, tawa means ‘old’. The term accurately expresses how old this cereal grain is, OLD! Throughout history corn was made into cakes, porridge and even beer. The Iroquois are given credit for popcorn, maize was mixed in receptacles that held hot sand and cooked slowly until the kernels burst. Thanks to the tenacity of our ancestors we are able to craft many of the corn dishes we love today.

And even still we are finding new ways to elevate corn in the kitchen. Creating grits from popcorn is not entirely a new concept. Many chefs have recreated popcorn grits. But I thought it creatively simple enough to share.

What type of popping corn can you use?

Any popping corn will do. This recipe will use the Dakota Black and Tom Thumb to highlight the varieties included in the CSA box. If you’re interested, the seeds for both varieties are available through High Mowing Seeds. I initially thought that the purple black seeds of the Dakota Black would impart their deep hue to the grits. Not quite, the color transfers only slightly. But there are interesting bits of purple shell visible throughout the finished product.

Why take perfectly good popping corn and make grits?

The corn flavor is intensified with the corn broth, created by boiling the popped kernels in water with butter. This dish is excellent because it avoids a major pitfall,  getting popcorn stuck in your teeth.

Final notes

The recipe does not yield a large amount of grits compared to the amount of popcorn used. A corn sheller would make removing the kernels easier but it’s possible to remove them by hand. When popping the corn, avoid the temptation to use high heat. The burnt popcorn taste will transfer to the finished bowl of grits. Low and slow is the best way to go.

Here is a link to a recipe with easy to follow instructions.

popcorn grits

Two book sources used for this article are:

A History of Food by Maguelonne Toussaint-Samat

The Flavor Bible by Karen Page and Andrew Dornenburg

 

Post by Shaquannah Faison

9/13 All Farm Things

With the first day of fall just around the corner, fields are getting prepped for a new fall planting! Hurricane Irma sent some additional rain our way (but fortunately not much else), so everyone is drying out and moving on with production. Look forward to lettuces, brassicas, fennel, carrots, radishes, turnips, rutabaga– and so much more! collards tomatoes.jpgPictured are collards and tomatoes hardening off outside of the greenhouse before planting (to avoid transplant shock). 

It may be too early to bring out your sweaters! We had a week of cooler temps, but it seems like the 80’s are coming back (gratefully, sans sweatbands and leotards). So while you may not want to pack away your shorts and T’s yet, the appearance of pumpkins in this weeks CSA remind us that it will soon be time to get ready for costumes, candy, and delicious new recipes. But for now, continue exploring trying new things with peppers and eggplant! Or slice ’em and roast ’em again and again. Simple can be sweet.

pumpkinsPumpkins present in this weeks CSA

Indoors, in the Sustainable Ag classroom, students continued learning about the principles of propagating by cuttings– considering such things as the time of year it is, the health of the plant, and the ideal growth stage.

In the selected topics course, class has been reviewing all things trees– from IDing, to creating agroecosystems, to learning the importance of urban forestry. Guest speakers Tony Mayer, Ben Bergmann, and Barbara Fair shared their expertise and love of trees. There is now less mystery about what is an odd bipinnately compound leaf structure– another Jeopardy question solved. (post by Laura Maule)

leaf-structuresImage from here: http://www.tuninst.net/MP-TAXON/criteria/criteria.htm

Post By Laura Maule

Here on the Student Farm …..

There are some interesting things going on around here on the student farm,for sure. And  it sure is quiet around here since the Roosters have been gathered and taken to be processed.

roosters

In the Hoop House South on the farm Bing Cherry Tomatoes and Peace Vines tomatoes are going to be transplanted from the Solar Green Hose. The Reason for the smaller tomatoes is a quicker turnover for late summer.  Also growing in the North Hoop House, for the first time is Ginger and Tumeric. That is exciting. The Ginger has been harvested today and ready for the CSA boxes and Tumeric will be ready near Thanksgiving.unnamed

Pumpkins are also ready. They have been curing in the Solar Green House. The Pumpkins will be going in the CSA along with the Ginger this week. Mmmmm I can smell the Puunnamedmpkin Pie already!!!  From Cherie, Agricultural Marketing …….

Boxes are ready for pickup

We begin the 3rd season with remnants of summer, place holding for the anticipated Fall Brassica bunches. The boxes include 14 items, all for your enjoyment and well being.

Please note: Yellow Cipollini (Chip-oh-lee-nee), meaning “little onions” are not great storage onions and will not keep for long. Johnny’s Selected Seeds recommends roasting these tiny treasures whole, in butter or oil.

Here is a list of the CSA produce:

Bananas

Holy Basil

Beets

Carrots

Eggplant

German Stiffneck Garlic

Hungarian wax peppers

Jalapeños

Okra

Parsley (flat leaf or curly)

Potatoes (huckleberry)

Red chilies

Sweet peppers

Yellow Cipollini Onions

Our last summer CSA…

This week will be the final summer CSA. The fall CSA will begin again after a 3-week hiatus. Thank you for all of your support during our summer  growing season!

This week you will find the following items in the CSA box:

Sweet potato greens

Early jalapeños

Red chiles

Banana peppers

Hungarian wax peppers

Basil

Parsley

Cabbage

Mixed new potatoes

Sweet peppers

Carrots

Beets

Talon onions

German Stiffneck Garlic

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What’s in the box this week?

We are down to the last 2 weeks of the summer CSA , that means August 2nd is the date of the season’s last box. You may have already picked up your box and have wondered what some of the contents are. Here’s what we packed for you to enjoy.

Beets

Cabbage

Carrots

Cherry tomatoes for snacking

Garlic

Mixed new potatoes

Okra

Parsley; curled or flat leaf

Rossi di Milano Onions

Sacred basil

Shishitos

Sweet peppers

Sweet peppers

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sweet pepper assembly

Sweet potato greens

Tomatoes for slicing

And if you’re wondering what to do with those greens? Here is a link to an interesting stew using lots of summer vegetables and those sweet potato greens.