School’s In – Workers Are Out – Could You Pitch In??

a few reminders

these are hyperlinks, click on ‘em to check ‘em out

Our Shiitake Mushrooms for Sale to You

See Some August Farm Photos

Swier Family Farm Recipes Page

Swier Family Farm Veggie ID Page

 

 

back-to-school!!

already??

we have more than just

back-to-school

shopping

to do!

 

 

 

we could use your helping hands

(especially Tuesdays or Thursdays)

because

 

Sirah’s done for the season,

tough boots to fill

boots

wishing her the best

as she moves on,

back to Mid-Mich

sirah with the thumbs-up

Korie (center) covered

a few weeks,

though she’s back-to-school too

cleaning garlic 2014

now and again,

we get some other

helping hands

too

helping hands

many of whom are also

going back to school

girls getting it done

"the best part's riding the tractor!"

we’d like to say a HUGE

thank you!

to each of them

 

and to the many un-pictured too

the unknown farm worker

thank you

so

if you’ve got some time

to chip in

please just be in touch

CSA Veggie Harvest #10 : August 26 & August 28

 

a few reminders

these are hyperlinks, click on ‘em to check ‘em out

Our Shiitake Mushrooms for Sale to You

See Some August Farm Photos

Swier Family Farm Recipes Page

Swier Family Farm Veggie ID Page

 

suns august 2014

in your crate

garlic

tomatoes

cukes

summer squash

1/2 pound BASIL : use quick, HIGHLY perishable! (see recipe below)

bagged baby kale (see kale recipes & usage)

cabbage

radishes

broccoli

SUNFLOWERS!!

Share Crate: grape, cherry tomatoes, zucchini, cukes

 

one of the Share Crates on Tuesday

one Share Crate Aug 26 2014

The tomatoes are coming strong… we have many, many varieties!

Allow me to introduce:

speckled or striped roman, an heirloom roma-type tomato

striped roman

recipe/usage: Basil

 

1/2 pound makes about 2 batches (SEE RECIPE BELOW) of pesto. Pesto is great to freeze now for winter use.  One great tip is to make your pesto, put it in ice cube trays and freeze, then remove from the trays and keep frozen in quart bags.  Pull ice cubes of pesto as needed.

Here’s some info on basil I’ve pulled, source: From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce. “Basil is most commonly known for its primary role in tomato sauces, pesto, and salad dressings…. Basil, like tomatoes, thrives in the heat of the summer. Remove basil leaves from stem before usiing. Wash very gently. Toss fresh whole basil leaves into green salads and chopped into pasta or rice dishes. Top slices of tomato with chopped fresh basil leaves, olive oil, and a little salt and pepper. Storage: Fresh basil deteriorates quickly. Use ASAP. For short-term storage, wrap in a lightly damp towel and refrigerate. Do not wash prior to refrigeration. Basil can be easily dried.”

Presto Basil Pesto!

2 large cloves garlic
3 firmly packed cups fresh basil leaves
2 tablespoons parmesan cheese (can skip until eaten)
1 cup olive oil
½ cup pine nuts (can substitute walnuts, cheaper, still very tastey!)
 
Put garlic in food processor or blender and grind.  Add all other ingredients and blend until basil leaves and nuts are in small pieces.

 

 

We’ve had some great helping hands many of these Thursdays.

In absolute honesty, Evie says, “The tractor rides the funnest part!”

Thank you Evie and Christine!

We’re kinds sorry school’s starting again….

"the tractor rides are the best part!!"

CSA Veggie Harvest Number Nine : August 19 & 21

a sample full crate from this week Tuesday

sample full share Aug 19 2014

in your crate

tomatoes

pepper

carrots

beets (see recipe below)

kohlrabi

summer squash

cukes

radish

bagged kale (see recipe below)

Share Crate: carrots, green beans, cherry & grape tomatoes,

radish. one kohlrabi!, summer squash

(I really, really wish I had a photo of one of the two Share Crates yesterday.

The mix of grape and cherry tomatoes,

with all the other veggie colors was positively phenomenal!

I’ll try to snap one Thursday.)

recipes & usage: beets

 

 

these are from a great (and entertaining) cookbook

farmer john's cookbook

beets! farmer john's

 recipe: grated raw beet salad

grated raw beet salad - farmer john's

… grated raw beet salad, continued…

DSCN5210

… grated raw beet salad, continued…

grated raw beet salad #2

“Farmer John’s” has some asides, for e.g. :

(caution: too much sun, too many beets may cause such dreams)

too much sun, too many beets??

recipe/usage “cooked greens”

from

farmer john's cookbook

farmer john's simple cooked greens

…cooked greens, continued…

farmer johns greens

…cooked greens, continued…

farmer johns cooked greens, #2

recipe/usage: Kale

from

farmer john's cookbook

 

DSCN5227

recipe: Kale + Walnut Pesto

 

DSCN5233

DSCN5236

shiitake for you

what’s in the brown bags??

shiitake in a sack

 

shiitake in a sack, for you!!

 

$10

for

3/4 pound

After a few more years of growing these shiitake, and enjoying them all along, I’m going to update our experience with the stems.

 

yep, the stems

 

Don’t worry much about them at all. Chop them with your knife. Slice them thin. Even throw them in whole. No sweat, we feel. They’re delicious. The “excessive chewiness”, is not excessive. Don’t worry ’bout it.

Many people’s critique of mushrooms is their mushy-ness, their squishiness, their texture. The stems lend a nice chew, we think.

 

this is what we’d said before, largely based upon hearsay and other’s experience: I still think it’s great advice and guidance. We’re just not nearly as concerned about the stems being “excessively chewy”.

Shiitake stems should be removed from caps. Simply break them away. If you feel any “cleaning” of these mushrooms is necessary, use a mushroom brush or a very soft, never-used-for-painting paint brush (that’s what we use. very soft. very fast). The stems are very tastey, but very tough. Don’t discard so much taste! You can immediately chop the stems, fresh, in your food processor. Let the machine deal with the toughness, not your mouth! Then include in your mushroom  prep, or store separate to use later in soups or stocks or teas (the stems are diced, of course, and work really well in a soup or stock, or eggs!).

 

For some fantastic information,

some great recipes,

check out the Mushrooming Together blog.

 

Here’s some valuable information I will share with you. The source is Field & Forest Products

Putting Up Your Harvest:“Too Many Mushrooms!” This happy complaint is always followed by a request for advice on the best way to preserve them… All mushrooms keep their freshest taste when sliced or chopped, sauteed with a bit of butter or oil, and then placed in the freezer. Freeze in amounts that you’ll most frequently use for one dish, usually 1-2 cups. Experiment with additions: Shiitake sauteed qwith onion, garlic and a pinch of salt, add a dash of soy sauce; Oyster mushrooms with onion and chopped red pepper; Wine Caps with walnut oil and  thyme. A cup of these mushrooms thawed and heated can make a delicious, quick meal when used as a burrito filling, a topping for eggs or meats, or when blended to make soup.

….Most mushrooms can also be dried, but many often lose much of their flavor once rehydrated. Exceptional successes can be achieved with both Shiitake and Maitake. Shiitake can be dried as whole caps or slices; stems can also be dried and pulverized for adding flavor to stews and soups.

Medicine and Mushrooms:The western world is slowly discovering what Asian herbalists have known for thousands of years… that, apart from their nutritional value, mushrooms are good for you! In Asia, mushrooms have traditionally been prescribed in conjunction with chemotherapies and other therapies we label “alternative”. In recent years western medicine has taken a more serious look at the potential medicinal properties of various mushroom species. Though studies are ongoing, some promising results have surfaced which link mushroom components with aiding treatments for cancer, diabetes, high cholesterol and Alzheimer’s disease….

Shiitake  (Lentinula edodes), is prized for anticancer effects, immune system boosting and reducing cholesterol. It is also a good source of protein.

 

Here’s some interesting info too, from Eden Foods

Mushrooms are the only source of Vitamin D in the vegetable kingdom

Mushrooms convert UV light into Vitamin D, as does the human body

All mushrooms contain Vitamin D2

Mushrooms grown outdoors (all of ours are), exposed to natural UV light, are higher in Vitamin D

Dried mushrooms have higher Vitamin D than fresh

Vitamin D is a powerful immune enhancer

Vitamin D is a fat soluble vitamin we humans acquire from exposure to sunlight or from foods containing it.

(source Eden Foods)

enjoy!

here’s a recipe for

shiitake barley

from

source: go fresh

shiitake barley one

shiitake barley two

Garlic Harvest Party 2014! WOW, now that was a party!

 

Thank you to all the many who contributed so much to the 10th annual garlic harvest party. Your efforts really surpassed any and all expectations! Thank you greatly!

 

community supported garlic!

 

We’d like to send a great big Thank You to all the many who chipped in so generously throughout the day! We had many, many helping hands. The level of enthusiasm was really invigorating for us all. The time was very well spent, people visited throughout, enjoyed the wonderful company. Worked and Ate. Oh boy did we eat!

(I asked our daughters to help with photos this year (we again got mostly work-centric photos) - and I’m going to ask all you’s who took photos to send ‘em along too – oh yes, and recipes from your potluck contributions too. Thanks!)

 

anybody got some photos of the fun??

 

recipes of your potluck dish??

 

thank you!

 

“Our families so glad you let us

be a part of this!”

(ben)

 

kids garlic harvest party 2014

 I tallied some 36 people throughout the day,

amongst them at least 11 children. This was great fun for all. Thank You!

 

 

“wow – now that was a party!”

(chris)

 

harvesters garlic 2014

 

“It’s good to work really hard…

now and again.”

(mark b)

 

garlic "neckers" 2014

 

“I’ve never been part

of such a big group effort.

This was so neat….

I looked around,

there was so much going on…

Everyone doing something,

how could I not help!”

(tolga)

 

 

“We need to make a cookbook:

the 10th annual

garlic harvest party

potluck!”

(angie)

 

“We need to do this more than once per year!”

(mark w)

recipes from the Garlic Harvest party

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

And before I share my recipes, I need a solemn promise that Kate will share EXACTLY what she put in her kimchi because I loved it and want to make some just like it.  It was just great, even in the “unripe” state. ~Angie F

 

Kate, the pressure’s on to share the Kimchi recipe!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Avocado Corn Salsa

from Angie F

1 & 2/3 cup corn (great use for any leftover corn on the cob, and frozen works too)

2 large cans olive, drained & chopped

1 med. red onion, chopped

1 sweet red pepper, chopped

5 garlic cloves, minced

1/4 c lemon juice

3 TB apple cider vinegar

1/2 tsp salt

1/2 tsp pepper

4 med. ripe avocados

In large bowl, combine all vegetables except avocados.

In smaller bowl, combine garlic, lemon juice, vinegar, s&p. Mix well, pour over corn mixture.

Toss to coat.

If you’re a plan-aheady type person, cover and refrigerate overnight.

If you’re hungry, no biggie, proceed. It will still be good.

Just before serving, peel and chop avocados and stir into salsa.

 

 

Clafouti (Fruit Custard)

from Angie F

 

Seasonal fruit, washed & pitted if necessary (2 different types of fruit is especially nice, like nectarines + blueberries)

4 large eggs

3/4 c sugar

1 cup milk

1 TB cognac or rum

2 tsp vanilla

1/2 tsp baking powder

3/4 c flour

powdered sugar

Preheat oven to 375

Grease the bottom of a tall sided cake pan or med. size ceramic baking dish (bigger than a bread loaf pan, but smaller than 9×13) and dust pan with 1 TB sugar. Distribute fruit evenly across the pan.

Beat eggs & sugar until frothy. Add milk and beat until smooth.

Stir in cognac, vanilla and baking powder.

Add the flour and a pinch of salt and beat until a smooth batter (like pancake batter.)

Pour batter over the fruit in prepared pan, bake for 10 minutes.

Reduce heat to 350 and bake until puffed (about 35 minutes), dust with generous layer of powdered sugar.

Serve room temperature or chilled.

(We always double this recipe and baking it takes much longer, but it’s worth it.)

Kale : Usage & Recipes : Enjoy!!

from

greens glorious greens

if you click on this photo, it will become larger

and much more legible!

green goddess dressing

Try this on your baby kale

baby red russian kale

using Christine R’s awesome kale salad recipe:

Christine’s Kale Salad

Little did I know how much Christine R. enjoys her kale salads, until one week she was willing to trade her basil (what!?) for kale. My mind was pleasantly blown. To be frank, she has been “forced” into this favorite kale salad by the non-stop frequency of kale coming in your CSA crates. But she now enjoys it so much that she’s “even bought some kale at the grocery store, and it wasn’t as good as yours, Chris”.

Thursday, on the curbside, she explained to Cheryl B. how to make her kale salad. I eaves dropped.

here it is

Rip and Tear the leaf off the stem.

Chop the leaf very fine.

To ease the inherent tough nature of the kale leaf, Poke and Stab repeatedly with a fork. Pierce it again and again, throughout. Ouch to the Kale, (Christine, did I get the sequence correct?)

Dress with your favorite dressing Now.

The pokes and stabs will help the dressing “marinate” the leaf, infusing and tenderizing it.

(Our girls have really enjoyed Caesar dressing on their kale salads. Me too.)

Store in an airtight container in the fridge, you’ve got salads marinating, ready to eat on a moment’s notice.

source:

asparagus to zucchini

if you click on this photo, it will become larger

and much more legible!

kale,  a to z

GREENS – KALE,

CHARD, COLLARD, swiss chard, arugula, spinach

Info below gathered from From Asparagus to Zucchini MACSAC. 2004.

fresh, raw “greens”

  • wash well in cool water bath to remove fine grit. (spin dry in your salad spinner. dry is good!)
  • try a salad mix of varied baby greens with no lettuce at all, or dilute down a pungent blend by tearing in extra lettuce.
  • many salad greens taste excellent lightly braised, sauteed, or stir-fried. Watch out! They cook very quickly.
  • Use sdalad greens to decorate a platter.
  • Toss green salad with dressing at the last minute to avoid sogginess.
  • toss salad with your choice of fresh herb leaves, such as basil, cilantro, dill or parsley.
  • pile your favorite salad greens into sandwiches, tacos, burritos, or omelets.
  • cook and add greens to quiches, lasagna, or other baked goods.

cooked greens

  • be careful not to overcook. overcooked greens will be mushy, tasteless, and significantly reduced in nutrition.
  • greens will cook down approx. 1/4 to 1/8 original volume.
  • boil greens 2-4 minutes, or steam 5-8 minutes, depending on maturity and toughness of greens. watch for the color to brighten; this signals cooking is complete or nearly complete. colors will darken and fade in vibrancy when overcooked.
  • baby greens are excellent for sauteeing, larger, more mature greens for stir-frying – add them toward the end of the cooking time – anywhere from 2-5 minutes is usually adequate for both.
  • most greens are interchangable, though pungency does vary.
  • greens add color, texture and flavor to soups and stews.
  • serve cooked greens simply. Toss with red wine vinegar, olive oil, salt and pepper. Or, toss with sesame oil, rice vinegar, and soy sauce. Or, toss with a lemon vinaigrette. Or, top with a pat of butter or totally plain!
  • mix greens into omelets, quiches, lasagna, and casseroles.
  • saute pre-cooked greens in garlic butter and onion.
  • baby greens make an excellent raw salad.

“Most garden greens love cool weather. They grow quickly and will be among the first vegetables of the season in spring and the final leafy ones in the fall.

Their vibrancy and freshness are a gift of flavor and health. Greens are packed with nutrition. Properly prepared, greens offer generous amounts of vitamins A and C, some B vitamins, and folic acid, as well as minerals such as calcium and iron. Greens are very high in dietary fiber and low in calories. In the health world, dark leafy greens also receive attention for their roles in disease prevention.”

+++++++++++++++++++++++++++++++++++++++++++++++++++++

 

kale, kale, & more kale recipes!

this is a hyperlink, click on it!

+++++++++++++++++++++++++++++++++++++++++++++++++++++++

Beet, Apple and Feta Cheese Salad Nestled in Winterbor Kale

Read more: http://www.veria.com/recipe/diets-that-work-beet-apple-and-feta-cheese-salad-nestled-in-winterbor-kale#ixzz2eDz0lhko

Ingredients

6 beets, cleaned
2 cups water
1 apple, cored and diced
2 ounces feta cheese, crumbled
3 tablespoons olive oil
1 tablespoon apple cider vinegar (or white wine vinegar)
Sea salt
Freshly ground black pepper
1 teaspoon dill, minced
2-3 kale leaves, cleaned and chopped

Preparation

Level: Easy
Servings: 4
Cook Time: 10 min
Ready In: 45 min

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Bring beets and water to a boil. Cover and reduce heat to medium.
Cook 35-40 minutes or until beets soften.
Remove beets, peel and dice.
Combine diced apple, beets and feta cheese.
Whisk olive oil, vinegar, dill and a pinch of sea salt and black pepper. Mix into the salad.
Steam kale leaves until bright green and soft (5-7 minutes). Place kale on a plate and top with Beet Apple Feta Salad.

_________________________________________________________________________________

Garlicky Braised Kale

 
They’re good for you. Isn’t that what your mother always said? Did you think it was a convincing argument? Well, I’ve got a better one for you: eat your greens because they’re delicious.
By the way, that’s beautiful Winterbor kale at the farmers market.Garlicky Braised Kale
Printable Recipe

3 tablespoons extra virgin olive oil
4 to 6 cloves garlic, minced
Generous pinch red chile flakes
10 ounces kale
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper

Heat a large, heavy pot over medium-high heat until hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the garlic and chile flakes and sauté for about a minute, or until fragrant. Add the kale and sauté for another 2 to 3 minutes, or until just wilted. Add the water. Cover, reduce the heat to medium-low, and cook, stirring occasionally, for 8 to 10 minutes, or until the kale is tender. Stir in the lemon juice and season to taste with salt and pepper. Transfer to a bowl and serve immediately.

Serves 2 to 4. A fantastic side dish that will go with just about anything. Toss with pasta and grated Parmegiano-Reggiano to turn it into a simple and delicious complete meal.

________________________________________________________________________________
 
 

Christine’s Kale Salad

Little did I know how much Christine R. enjoys her kale salads, until one week she was willing to trade her basil (what!?) for kale. My mind was pleasantly blown. To be frank, she has been “forced” into this favorite kale salad by the non-stop frequency of kale coming in your CSA crates. But she now enjoys it so much that she’s “even bought some kale at the grocery store, and it wasn’t as good as yours, Chris”.

Thursday, on the curbside, she explained to Cheryl B. how to make her kale salad. I eaves dropped.

Rip and Tear the leaf off the stem. Chop the leaf very fine. To ease the inherent tough nature of the winterbor kale leaf, Poke and Stab repeatedly with a fork. Pierce it again and again, throughout. (Christine, did I get the sequence correct?)

Dress with your favorite dressing Now. The pokes and stabs will help the dressing “marinate” the leaf, infusing and tenderizing it.  (Our girls have really enjoyed Caesar dressing on their winterbor. Me too.) Store in an airtight container in the fridge, you’ve got salads marinating, ready to eat on a moment’s notice.

________________________________________________________________________________

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Salad Greens with John’s Oil and Vinegar DressingZephyr Community Farm

1 cup red wine vinegar

1 cup olive or canola oil

1 tablespoon horseradish mustard

5 tablespoons tahini

1 tablespoon honey

1 pinch salt

1 pinch pepper

salad greens

garlic scapes

Chop fine, one large handful (approx 10 stems) garlic scapes. Mix all other ingredients (except greens and garlic scapes). Toss scapes, greens, and dressing together. This recipe was inspired by Rob Summerbell. Makes about 3 cups dressing. (source: From Asparagus to Zucchini)

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Green Gumbo: or, or “How can we eat all those greens!”

Cooking time: 90 minutes, plus 30 minutes prep.

Ingredients:

4 cups vegetable stock

6 Tbs olive oil, or 1/2 cup (1 stick) unsalted butter

1/2 cup all-purpose flour

1/2 medium yellow onion, chopped

1/2 green bell pepper, seeded and chopped

2 celery stalks, chopped

2-3 garlic cloves, minced

1 1/2 tsp dried  thyme

1 tsp dried oregano

1/2 tsp  cayenne

1/2 tsp smoked paprika

1/4 tsp white pepper (optional)

1 chipotle chili in adobo sauce, diced

2 pounds (about 8 cups) greens, cleaned, stemmed and roughly chopped, of any combination: collard, mustard, beet, kale, chard

1 1/2 to 2 tsp salt

ground black pepper

4 cups cooked basmati rice, made from 1 1/3 cups uncooked rice

Method:

Keep the stock warm over low heat in a covered saucepan.

Prepare the roux: In a large pot that will eventually encompass the whole gumbo, heat the fat over high heat just until either the oil smokes or the butter bubbles actively. Lower heat to medium, add flour, stirring til completely blend.

Stand by the pot at least 15 minutes, constantly stirring as it changes color from blond to a shade of burnt orange.

Remove from heat and add onion., bell pepper, and celery ( known as “the trinity” in Creole cookery), plus the garlic. Stir to combine, return to medium heat, and cook until softened, about 10 minutes.

Slowly add simmering stock to the roux., while stirring. Bring mixture to a boil, cover and reduce heat to low.

Stir in the dried spices and chipotle chile, followed by the greens, which will wilt and shrink. When the greens are wilted, add salt gradually, plus black pepper, then taste and re-season as needed. Cook over medium-low heat for about 40 minutes, until greens reach desired tenderness.

Serve gumbo over rice.

Yield: 6 to 8 servings

source: The Meat Lover’s Meatless Cookbook. Kim O’Donnel. 2010.

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turnip greens

We’ve usually topped our turnips before delivering to you. I’m thinking that we won’t later this fall, when you receive your next batches of turnips!

turnips, August 2014

from

 

greens glorious greens

turnip greens

DSCN5112

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