Cabbages and coolers

Here is how the farm looked today.  Lots of things growing.  Plenty of veggies, but also the weeds.  It's tricky to keep on top of them.

I love the way the cabbage leaves look in the sunlight.

Nasturtiums!  These add a fantastic spiciness and color to salads.

The basil is looking lovely.  They are just waiting for tomato partners...

The botanical equivalent of Blue Bell.  Part of the inspiration for the farm name.  

A nice line of rosemary, brussels sprouts, chamomile and snap peas.  A rogue tomatillo snuck in the foreground.

After we hilled potatoes, weeded peppers and transplanted some cucumbers, it was off to work on the veggie cooler.  That floor is super insulated and sealed.  Now we're working on the walls.

A few notes on the produce this week:
Kohlrabi - It's a bit bigger this week.  Peel off the bright purple skin before slicing.
Zucchini - Store in a cool place, but not the fridge!  It's too cold in there.  While it won't ruin the zuke, it does create pitting in the skin and actually decreases it's shelf life.  A shady lower shelf is good.
Chamomile - It's fresh tea!  You use more volume of flowers than you would if it were dried.  See below.
Cabbage - Store in the fridge in a plastic bag to keep it crisp.  If you forget about it and the outer leaves look undesirable, just keep peeling them off until you get to the tasty ones beneath.

Whatcha Eatin?


Tofu and Steamed Cabbage with Rice and Peanut Sauce


This is one of our all time favorites.  The peanut sauce really makes it all go.  It comes from Vegetarian Cooking for Everyone by Deborah Madison.  An excellent guide to the veggie world.

1 pound Savoy or napa cabbage, quartered and cored.  (in the CSA we have a more multipurpose, mini cabbage, which works just as well in the recipe)
Salt
1 10oz box extra-firm tofu diced into 1/2in cubes
3 T chopped cilantro
1 T roasted peanuts
1 C brown basmati rice
Quick Peanut Sauce  (below)

Cut cabbage into 1/4 ribbons
Set a steaming basket in a saucepan over boiling water.  Lay the cabbage over the bottom, sprinkle lightly with salt, then set the tofu on top.  Cover and steam until the cabbage is bright green and tender 6-8 min.  Carefully remove and arrange over the cooked rice.  Garnish with the cilantro, drizzle with peanut sauce and garnish with peanuts.

Quick Peanut Sauce

3 T unsweetened peanut butter
2 T rice wine vinegar
1 T chopped cilantro
1 plump garlic clove, minced or put through a press
2 tsp. soy sauce
1 tsp. light brown sugar
1/2 tsp. chile oil (we never have this, so I sub red pepper flakes and olive oil)
Salt

Combine all ingredients except salt.  Add 2-4 T warm water to make it the desired consistency.  Add 1/4 tsp. salt and then taste.

Chamomile Tea

1-2 T fresh green chamomile flowers and stems! (or just grab a big pinch from the bag)
Place in a fine mesh tea ball, or pour through fine sieve after steeping.
1 C Hot water.
Steep ~5min

Serve iced or hot


the fresh chamomile will keep in your fridge for a week or so, or dry it for later use.  
To dry, place chamomile on an open dish in a single layer, in a warm location out of direct light for a few days.  

Chard and White Bean Stew


This one comes from one of our CSA members.  Thanks guys!  I'll see if I can get all these veggies to  you again.

1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned
3 tablespoons olive oil
1 cup (5 1/4 ounces) chopped carrots
1 cup (5 ounces) chopped celery
1 cup (4 1/4 ounces) chopped shallots, about 4 medium
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
2 cups (or more to taste) vegetable broth
1 cup pureed tomatoes (from a can/carton/your jarred summer supply)
Salt and freshly ground black pepper
3 fresh thyme sprigs
1 bay leaf
1 tablespoon sherry vinegar
Toasted bread slices, poached eggs (tutorial), chopped herbs such as tarragon, parsley or chives or grated Parmesan or Romano to serve (optional)

Bring medium pot of salted water to boil. Cook chard (or any heavier green; no need to precook baby spinach) for one minute, then drain and squeeze out as much extra water as possible. Coarsely chop chard.

Wipe out medium pot to dry it, and heat olive oil over medium. Add carrots, celery, shallots and garlic and sautee for 15 minutes.

Add wine (scraping up any bits that have stuck to the pot) and cook it until it reduced by three-fourths.

Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf and bring to a boil.

Reduce heat to medium-low and simmer for 20 minutes.
Add chard and cook for 5 minutes more.
Remove thyme and bay leaf. Add more broth if you’d like a thinner stew and adjust salt and pepper to taste.

Serve as is drizzled with sherry vinegar. Or you can ladle the stew over thick piece of toasted country bread or baguette that has been rubbed lightly with half a clove of garlic, top that with a poached egg and a few drops of sherry vinegar and/or some grated cheese.