Archive for September, 2013
We have all sorts of great produce starting to come out of the fields! This week we started picking melons and a second round of Broccoli! We have lots of great looking cabbage so I thought it would be a great week for some cabbage storage tips!
Storage Tip of the Week: Storing Cabbage
Store the whole head of cabbage in a plastic bag in the refrigerator for up to a week, two weeks if it is fresh from the garden. But remember, the older it gets, the stronger the flavor and odor will be.
Cabbage will lose freshness rapidly once the head is chopped, so plan on using it within a day. If you only need half a head, place the remaining half in a plastic bag and shake a few drops of water onto the cut side. Close the bag and refrigerate. The cut half should last another few days if it was fairly fresh when you cut it.
To freeze cabbage: Cut into coarse shreds and blanch for 2 minutes in boiling water. Remove, drain, and chill.
Pack into airtight containers and freeze up to one year. Once thawed, frozen cabbage will only work well in cooked applications.
I also found some great recipes this week using all the odds and ends that I usually have leftover in my fridge! Be sure to check out each of the blogs and recipe sites I list, because they put together some awesome recipes!
1 large head cabbage
1 large carrot
2 – 4 red chili peppers
1 cup rice wine vinegar
1/2 cup granulated sugar
1 knob fresh ginger (about 1-1/2 inches), peeled and thinly sliced
1 tablespoon kosher salt
Separate the cabbage leaves from the base, wash and pat dry. Pile a few leaves into a stack. Slice the stacks length-wise, then rotate and chop into 2-inch pieces.
Using a vegetable peeler, peel the carrot. Shave the remaining carrot into long slivers, then cut the slivers in half. Seed and dice the chili peppers.
In a medium saucepan, bring the rice wine vinegar, sugar, sliced ginger, and salt to a boil over medium to medium-high heat. Once it comes to a boil, turn off heat and set aside.
Combine the cabbage, carrots, and peppers in a large bowl or container, preferably with an airtight lid (I use a large Tupperware so that I can just put on the top and shake.). Pour the hot vinegar mixture on top, then toss until every piece is thoroughly coated. Refrigerate for at least 4 hours, tossing occasionally, or overnight.
Note: The cabbage will wilt and release a lot of liquid in the process of chilling, so I use a slotted spoon when serving. Make double (or triple) of this recipe if serving a crowd.
Recipe and photo courtesy of: http://www.thekitchn.com/recipe-asian-pickled-cabbage-156935
I may have posted this one before, but it is my absolute favorite!!!
6 1″ thick pork chops
2 Tbsp lard
2 medium apples (Honey Crisp are my favorite), peeled, cored and diced
10 strips of bacon, diced
1 red onion, diced
2 cloves garlic, minces
4 fresh sage leaves, finely chopped
1/4 tsp paprika
1 Tbsp lemon juice
1 Tbsp salt
1/2 tsp pepper
- Ask your butcher to “pocket” your baking chops. If you need to do it yourself, use a 4-6″ knife and pierce the fatty side of the chop. Wiggle your knife side to side until your “pocket” is about 5″ long and 3″ wide (70% of the chop)
- In a medium pan (we recommend a cast iron skillet or dutch oven), melt lard over medium-high heat
- Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes
- Add garlic, sage, paprika and lemon juice and toss for 2 minutes
- Remove stuffing from heat, transfer to bowl and set-aside
- ♥ Salt and pepper each side of pork chop, stuff it with as much stuffing as you can fit and use a skewer or toothpick to close and prevent spilling (about half of the stuffing will be leftover)
- Insert pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat
- Transfer pan/dutch oven to 350 degree oven and bake uncovered for 35 minutes
- To serve, warm remaining stuffing and spoon on top of each chop
Photo & Recipe Courtesy of: http://paleoparents.com/2011/stuffed-pork-chops/
1/4 cup olive oil
1 cup chopped onion
1 clove garlic, chopped
1/2 tsp of oregano, chopped
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 28-ounce can Italian-style tomatoes
Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and garlic and sauté 5 minutes. Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes, oregano and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.
And that’s it for this week! Don’t forget to visit the farm for the kick off of our Pumpkin Patch, Pig Races, Mazes & more at French Prairie Gardens!
Fall is closing in on us! Don’t forget to register for our Fight For Your Life 5K to help local women fighting cancer! This will kick off our Fall season! The $35 sign-up fee is good until 9/20!
This week’s storage tip is for Freezing Apples!
Option 1: Wash the apples thoroughly. Then, freeze whole & unpeeled on a tray. Transfer to freezer bags once frozen.
Option 2: Peel, core and slice apples to desired size. Then, freeze on a tray, and transfer to freezer bags once frozen.
Option 3: Peel, core & slice apples to desired size. Then, sweeten with sugar & spices to use as pie filling. Freeze in pie plates. Then, transfer to freezer bags once frozen.
To use: simply drop the frozen apples into a pie crust; cover them with dough & cook. (Note: you’ll probably need to increase the bake time for your pies)
To Avoid Browning: Dip the apple slices in lemon juice or salt water prior to freezing. You can also, pack them in sugar syrup, or blanche them for one & a half minutes to stop the enzyme action that causes browning.
Tips: 1. Frozen apples can be used to make apple butter, apple sauce, pies, cakes, baked apples and other baked dishes
2. Freezing changes the texture of apples, they are not as well suited for eating raw
3. Some spices lose their potency when frozen, so you may find that it works best to add your pie spices just prior to baking
4. Freeze some apples whole and chop others to accommodate a variety of recipes.
Information courtesy of: Frugalliving.about.com
I also found some great Fall type recipes for this week’s blog!!
Prep 10 min | Cook 60 min | Serves 4-6
1 tablespoon coconut oil
1/2 medium onion, chopped
4 large cloves garlic, peeled
1 teaspoon salt
3/4 teaspoon (mild) to 1 teaspoon (hotter) powdered ginger
1/2 teaspoon ground black pepper
4 medium zucchini, about 2 pounds, chopped
4 cups high-quality chicken broth
1. Heat coconut oil in a large soup pot on medium heat, 2 minutes. Add onions, then smash garlic cloves with the flat side of a knife or the bottom of a glass and add to pan. Stir often and cook until the onions and garlic are soft and golden, but not browned, about 7 minutes. Add salt, ginger, and black pepper; stir to combine.
2. Toss the zucchini into the pot. Stir to coat the zucchini with fat, then cook ’til beginning to soften, about 5 minutes.
3. Add the broth, bring to a boil, cover, and reduce heat to simmer. Let the zucchini cook 45 to 60 minutes until it’s very soft.
4. VERY carefully, purée the zucchini and broth in a blender or food processor, or with an immersion blender. If you’re using a blender, work in batches, filling the canister only halfway and holding a towel over the lid while you purée. Eat immediately, or store in a covered container in the fridge.
Tasty garnishes: My favorite right now is dried or fresh chopped chives. The green tops of scallions are also yummy. You would not be remiss if you drizzled a little sesame oil across the top.
Photo & Recipe Courtesy of: http://www.theclothesmakethegirl.com/2012/11/05/silky-gingered-zucchini-soup/
3 lbs apples
1 teaspoon cinnamon
1 pinch nutmeg
1 1/2 cups water
2 thin lemon slices
1/4 teaspoon salt
1. Peel and core apples (I prefer to leave the skin on a few of them because I like the taste and texture). Cut apples into approximately 1 inch cubes.
2. Add all ingredients to pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly.
3. Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices.
4. Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature.
Recipe & Photo Courtesy of: Food.com
- 2 cups fresh basil
- 1 clove garlic, peeled
- 1/2 cup good quality olive oil
- 1/4 cup walnuts or pine nuts, optionally toasted
- 1/4 cup grated parmesan cheese
- 1 tablespoon milk or cream
- 1 pound whole wheat pasta
- 4 or 5 medium-small boiling potatoes, peeled and cut into 1-inch chunks
- 1 cup green beans, trimmed and cut into one-inch lengths
- To make the pesto: Combine basil, nuts, garlic, and a pinch of salt in a food processor. Pulse until it’s a coarse paste. With the machine running, drizzle in olive oil and let it process until the mixture is relatively smooth. Add grated cheese and process once more to incorporate. Adjust taste with salt. Before adding to the pasta, stir in the cream or milk to loosen it a bit.
- To make the pasta: Place the potatoes in a large pot (you’ll be using it for the pasta, too) and fill with as much water as you’d use to make pasta. The potatoes should be covered with a few inches of water. Generously salt the water, and then bring to a boil. When the potatoes are close to being tender (usually takes around 8-10 minutes), add the green beans and allow them to cook. When the green beans and potatoes are tender, remove them with a slotted spoon and transfer to a separate bowl. Cover with foil to keep warm. Put the pasta in the boiling water and cook until al dente.
- Place the pasta, potatoes, and green beans in a large bowl. Mix in the pesto to coat everything. Serve with more parmesan cheese, salt, and pepper to taste.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com
Enjoy the rest of your week!
🙂 Farmer Stacy
Don’t forget to sign-up for our Fight For Your Life 5K to help local women struggling with cancer!
The Storage Tip of the week is for Freezing Beans!
Step 1: Trim green bean ends. Working with a small handful of green beans at a time, line up the stem ends. Using a sharp chef’s knife, slice off the stems.
Step 2: Cut the beans into bite-size pieces. Many recipes, such as those for soups or casseroles, call for cut green beans. If desired, cut the beans into 1- to 2-inch pieces before freezing. Or leave the beans whole and cut just before using.
Step 3: Blanch the green beans. Bring a large pot of water to boiling. 1 gallon of water per lb of green beans. Fill a large bowl with ice water. In batches, lower the green beans into the boiling water. Boil small beans 2 min, medium 3 min, & large 4 min. Cool the beans quickly by plunging them into ice water. Once cooled, drain.
Step 4: Prepare the beans for freezing. Pack drained beans into freezer bags. Shake each bag to compact the beans. Add more beans, leaving a 1/2-inch headspace. Seal bags pressing out as much air as possible. 1-1/2- to 2-1/2 pounds of beans per quart.
Step 5: Freeze the packaged green beans. Label each bag with its contents, amount, & date. Lay bags flat; add bags to freezer in batches to make sure they freeze quickly. Leave space between bags so air can circulate around them. When frozen solid, the bags can be placed closer together. Use frozen green beans within 8 to 10 months.
I found some great recipes for all the goodies coming out of the fields!
1 seedless cucumber, very thinly sliced
1/4 cup seasoned rice vinegar
1 tablespoon sugar
2 tablespoons chopped cilantro leaves
Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve.
2 medium zucchini, coarsely shredded
1 tablespoon unsalted butter
1/2 small onion, finely chopped
1 clove garlic, finely chopped
2 ears corn, kernels cut off 1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 teaspoon baking soda
Freshly ground pepper
3/4 cup buttermilk
1 large egg
Vegetable oil, for frying
Toss the zucchini with 1/2 teaspoon salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)
Photograph by Anna Williams
4 medium apples, sliced (4 cups)
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 cup oats
1/3 cup butter or stick margarine, softened
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1. Heat oven to 375 degrees F.
2. Spray an 8×8 or 9×9 square pan with cooking spray.
3. Mix together brown sugar, flour, oats, butter, cinnamon, and nutmeg. You want it to be coarse crumbs, so just mix it by hand. Set aside.
4. Slice the apples (I peel them, but you don’t have to). Hopefully you have one of these handy-dandy tools to core and slice the apple all in one motion. Arrange in pan.
5. Sprinkle the crumb mixture over top of the apples.
6. Bake for 30 minutes or until apples feel soft when poked with a fork and topping is golden brown.
7. Cool slightly and eat up! Throw some vanilla ice cream on top, if you like.
Recipe & Photo Courtesy of http://www.aliciakachmar.com/blog/food/honeycrisp-apple-crisp/
I hope you all are enjoying this great sunshine! Until next week!
🙂 Farmer Stacy
It’s hard to believe that summer is almost over! School is starting for many kid’s this week! We wish each of you a smooth transition from summer time to school time! The Fall is upon us along with Apple season! We just started picking our Gala and Honey Crisp Apples! 20lb boxes are available for Gala at $19.99 and Honey Crisp at $24.99.
We have extended our registration for Fight For Your Life 5K for $35 until 9/13! So sign-up today!!
The Storage tip of the week is: Freezing Corn!
– Freezing is one of the best ways to preserve corn’s taste and texture. The simplest method of freezing corn on the cob is to put it husks and all straight into the freezer. The husks even prevent the kernels from getting freezer burn.
– However, the best method is to shuck and blanch it first. Blanching kills enzymes and helps the corn maintain it’s sweetness, firm texture and vitamins. Blanching times are 7 min for small ears, 9 min for medium ears & 11 min for large ears.
– Cool your corn for the same amount of time you blanched it for to prevent over cooking. Then place in freezer bags, label, date & add to your freezer inventory sheet.
Reheat Frozen Corn On The Cob:
Microwave: From frozen, with 1/4 cup water in a covered dish OR wrapped in a damp paper towel, turn once half way through and cook until heated, about 2 min per ear on high. Times will vary based on the power of your microwave.
Oven (or Grill): Preheat to 425 F (220 C). Brush frozen corn on the cob with butter & wrap in foil then grill for 25-35 minutes on top rack over a pan, on lower rack, to catch any drips. Keep door (or lid) closed as much as possible and turn occasionally.
I love our beets! We were so sad when our spring crop didn’t produce! So now beets are finally here!
Here’s a great beet & potato recipe that is super easy and takes no time to prepare!
1 medium young beet, unpeeled, sliced ¼″ thick
2 medium potatoes, unpeeled, sliced ¼″ thick
2 T olive oil
½ t sea salt
¼ t pepper
1 T chopped fresh or dried herbs of your choice
- Preheat oven to 450°F.
- In a large bowl, toss sliced vegetables with remaining ingredients.
- Transfer to a parchment-lined baking pan and arrange in a single layer.
- Bake until a knife easily pierces the vegetables, about 20–22 minutes.
Photo & Recipe Courtesy of : http://www.maryjanesfarm.org/recipe-project/recipe-20110117.asp
- 1 pound watermelon (about 1 small), peeled and cut into small wedges (3 cups)
- 1/2 large cucumber halved lengthwise and sliced crosswise into half-moons
- 1 jalapeno chile, halved lengthwise and very thinly sliced on the bias (seeded if desired)
- 1/2 cup torn or small basil leaves
- 2 teaspoons fish sauce
- 3/4 teaspoon whole coriander seeds, toasted and ground
- Juice of 1 lime
- 8 boneless skinless pork cutlets (2 1/2 ounces each), pounded about 1/8 inch thick
- 1 teaspoon extra-virgin olive oil
- Coarse salt
STEP 1 Heat grill to high. Toss together water- melon, cucumber, jalapeno, basil, fish sauce, coriander, and lime juice in a bowl.
STEP 2 Drizzle pork cutlets with olive oil, and season with 1/4 teaspoon salt. Grill until grill marks appear and pork is cooked through, about 1 minute per side. Top pork with watermelon salad.
Source: Martha Stewart Living July 2011, http://www.marthastewart.com/353824/grilled-pork-cutlets-watermelon-cucumber-salad?czone=food%2Fproduce-guide-cnt%2Fsummer-produce-recipes&gallery=274508&slide=353824¢er=276955
4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
2 chopped tomatoes, optional
1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside. I found a great one on Amazon at: http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ
2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.
That’s all for this week! Enjoy all of the great fresh veggies and fruits coming out of the garden!!