Blue Sky Ranch CSA has Openings

This Weeks Box 1/28/2012

Thank you little red. For everything you do. You're definitely one of hardest workers ever!

Here is What is in the box this week:

avocados

meyers lemons

persian cucumbers

braising mix

spicy salad mix with arugula

tangelos

baby bok choy

some other kind of bok choy that I have not identified

"but it is great in stir fry"

home made sun dried tomatoes

rainbow chard

limes

head of green lettuce

So what is braising mix? 

Every farm has a different definition of what braising mix is.

Here at the ranch, braising mix is a combination of young leaf vegetables that are too small to make into individual bunches. Often, the mix will have a combination of more than one variety of green. This weeks braising mix has red russian kale, blue dwarf kale, dinosaur kale,

baby collards and some tender baby broccoli greens.

Here is a recipe for this mix:

Ingredients

5 cloves garlic, chopped
Olive oil
braising mix
red wine vinegar
cooked pasta
Pine Nuts (optional)
Honey(optional)
Dijon Mustard(optional)
Walnuts or Peacans(optional)

Instructions
Sauté five cloves of garlic in olive oil until they soften; turn the heat to high and toss in the braising mix until it wilts. Sprinkle with red wine vinegar and stir until it disappears. Serve over pasta.

Sauce:(optional) 2 tsp. honey 1 T Dijon mustard and some chopped walnuts or pecans. 

Here is a link to three greens mix recipes from: 

Seasonalchef.com

swiss chard and sun dried tomato skillet mac Yes!!!!!!!

Recipe Here

The Ranch Currently Has CSA Openings.

This Weeks Box 1/15/2012

citrus are ripening!

baby bok choy

lots of lemons "enough for lemonade"

red potatoes

crimini mushrooms "from our grower friend in Ramona"

avocados

fennel

cabbage

tangerines

tangelos

arugula

big fat red onions

lavender 

   Lavender Lemonade

Recipe

Carmelized Fennel and Onion Recipe 

 Roasted Bok Choy Recipe

This Weeks Box 1/7/2012

Hey Guys! I think he's going to plant us. I just got a feelin!

How To Get The Most Out Of Your CSA
An Article by Kate Mcdonough

Here's the haul for this week

brown bag of avocados

lots of mis shapen and odd sized lemons

a few tart but tasty tangelos

tangerines

sweet baby broccoli

head of lettuce

some small meyers lemons

arugula

portobello mushrooms

cilantro

sweet baby carrots

Portobello Mushroom Tacos with Creamy Cilantro Sauce Recipe




The Best Broccoli Recipe of Your Life "supposedly"

Linguine with Arugula and Avocado Pesto

This Weeks Box 12/31/2011

Here's the list

brown bag of avocados

head of butter lettuce

lemons

bag of sweet baby broccoli

russet and red potatoes

bag of misex kale

fuyu persimmons

tangelos

bag of mixed pea tendrils, spinach and arugula

baby cucumbers

herb pack

The bag of tendrils, spinach and arugula is real spicy! We usually eat it raw with oil and lemon.

Potatoes, kale and creamy tahini

Serves 4

2 pounds  potatoes, cut into 1-inch pieces
1/3 cup olive oil
4 garlic cloves (3 thinly sliced and 1 minced)
1/3 cup grated Parmigiano-Reggiano
1/4 cup well-stirred tahini
2 tablespoons water
3 tablespoons fresh lemon juice
3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise

Accompaniment: lemon wedges

Preheat oven to 450°F with rack in upper third.

Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes.

Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)

Toss kale with hot potatoes and any garlic and oil remaining in pan, and pop back into the oven for 3-5 minutes. Remove from oven and toss with tahini sauce and salt and pepper to taste.

This Weeks Box 12/24/2011

Here's the list!

mexican zuchini squash

eggplant

collard greens

butter head lettuce

cilantro

red and russet potatoes

fennel bulb

limes

fuyu persimmons

avocados

fresh herb packet