Friday, June 29, 2012

The office

The List

yellow and or green squash
head of broccoli
The last kale for a few months
small ripe haas avocados
handful of fava beans
large bunch of radishes
Bag of tatsoi, ong choi and young bok choy 

We have had the tatsoi before. It is also called spoon spinach. It is bok choy's kissing cousin and both are interchangeable in recipes.

Ong choi is new. It is also called water spinach. It is closer to spinach than bok choy. It is great in soups and stir fry. Basically treat it just like spinach.

All three of this weeks asian greens are great for stir fry or soup. 

IsItEDible - On Choy
Ong Choy Stir Fry

This recipe is so simple to make, and it's a great side-dish for any Asian main dish. The soy sauce, sherry, and garlic make a nice sauce that goes well with the taste of the ong-choy.

2 tablespoons oil
3 cloves garlic, chopped
1 bunch of ong-choy
1/4 cup sherry
1/4 cup soy sauce

1) Trim about 1 inch of stem from the bottom of the ong-choy.

2) Cut ong-choy into 2 inch pieces. Separate stems from the leaves.

3) In large frying pan, heat 2 tablespoons of oil over medium-high heat.

4) When oil is hot, add the garlic and stir-fry for about 30 seconds.

5) Add in the ong-choy stems and stir-fry for about 2 minutes.

6) Add in the ong-choy leaves, sherry, and soy sauce. Stir-fry until leaves are just wilted (about 1 minute).

7) Serve immediately.

Makes 4-6 side servings.  

 Swiss Chard Quiche

How about a Pasta Primavera with carrots, bell peppers, squash and broccoli!

Warm kale Salad With Mushrooms And Fava Beans

Friday, June 22, 2012

This Weeks Box June 23 2012

Yep. that's right. It's Friday night. And I am posting images of kitties on the internet.
Thanks for the cool pic Allyson.

Here is what we have for you this week.

gold nugget tangerines
some new varieties of squash
bunch of multi color beets "large marble size"
red lettuce
big kohlrabi
bunch of mint

We had a miserable year for peaches here at the ranch. These yellow peaches are from a farm I work with in Ramona. Tim needed chard and kale for his farm stand and we got peaches.

Tomato Update.....

 Well, there are a lot in the ground and they look fantastic!. There are many golf ball size fruits that are hard and green. The cooler than usual late spring weather has probably put them back a few weeks. I think we had our first tomatoes a week or so after the fourth of July. I think it will be closer to the end of july this year.

Spinach And Basil Pesto Recipe

March 2012 275

Spinach Tangerine Salad With Saute Onions and Pecans

This recipe is easy but the complex flavor really projects some intention.

Fill a bowl with 3 cups of spinach

Peal a couple tangerines and drop the segments in the bowl with the spinach.

Saute up about a quarter to a half of an onion in either butter, coconut oil or olive oil. Use a little more oil than you would normally use to saute onions because the oil is the dressing.

Once the onions are browned, add a handful of Pecans. Any nut you like will do fine. stir for another minute just to heat the nuts.

pour the nuts oil and onions right over your bowl of spinach and tangerines and then stir the salad up right away.

Fell free to squeeze another tangerine over the salad if you want a juicier salad.

Some fresh basil might really liven up a salad like this too.

As a matter of fact, a cut avocado is probably going to want to in on this salad action too.

Parmesan-Baked Kohlrabi

2 tablespoons breadcrumbs
2-3 cups of 1/4 inch slices of kohlrabi
1 tablespoon melted butter
2 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
1. Preheat the oven to 350 degrees.
2. Butter an 8-inch round pan, and dust with 1/2 tablespoon of the breadcrumbs.
3. Boil the kohlrabi until they become just tender, about 7 minutes; drain. Toss with melted butter. Place the kohlrabi in the prepared pan, sprinkle with Parmesan cheese, the remaining breadcrumbs, and pepper.
4. Bake 1 hour until browned.

The kohlrabi are big this time. So your going to want to peel them.

Here is some kohlrabi info for you kohlrabi first timers

Friday, June 15, 2012

This Weeks Box 6/15/2012

Sunflowers on Steroids. 

 Today was a long one! This morning, I had an early start with the harvesting. But still, somehow, I am just sitting down to post. Have you ever had a day when you are distracted by anything and everything except for what you are doing? I do have some good news though. Doug caught the small bear of a squirrel that has been devouring more than his share of snap peas. No more snap peas for him. He's going across the street to Oak Oasis where he can eat acorns like all the other squirrels. You had it good buddy. You had it real good. But you got greedy.

By the way. If you don't know who Doug is, he is the ranch manager here. This place would be much different if he was not around. I certainly would not be able to do what I do if he was not doing everything he does to keep this place running.

Ever wonder why our carrots are so much sweeter than the store? We add a little molasses to the compost tea that we water the veggies with.

Here is the list..

snap peas "a little more than last time"
fava beans
baby leeks 
rainbow chard
head of lettuce
bunch of kale

The baby leeks are the same size of green onions and are interchangeable.

Truly Raw Carrot and Cucumber Salad With Peanut Sauce
2 medium-large carrots
1/2 cucumber
Spicy peanut dressing
1/4c peanut butter (or almond butter if you prefer)
1.5 tbsp tamari (or nama shoyu to be truly raw - I'm just scared of the high sodium content. If you use braggs, use a bit less - to taste)
1 tbsp sesame oil
1 tbsp lime juice
cayenne pepper or chili pepper, finely minced and seeded to taste
1/4c water (start with 1/8c and add more as needed)
Add a bit more water as needed to get the right consistency
Using a veggie peeler, peel thin strips of the cucumber and carrots. You may want to chop the veggies in half first so your pieces aren't too big.
But into a bowl and toss with the dressing until well coated. Top with hemp seeds or sesame seeds.
Note: because of the water in the cucumber, if this salad is saved for the next day or two, it can get watery. So, store the salad separate from the dressing and when you want to eat it, take some and put in a bowl and dress.

Here is an Awesome Soup Recipe with Fennel, Leeks, Chard and Baby Carrots!

  • 1 fennel bulb  chopped
  • 1bunch baby leeks
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 2 cups water
  • 1 teaspoon fennel seeds
  • 3/4 pound chard (about 1 bunch), coarse stems discarded and the leaves washed well and drained
  • 1 bunch baby carrots, chopped

In a heavy kettle cook the fennel bulb and the leeks in the oil, covered, over moderately low heat, stirring occasionally, for 10 minutes, add the broth, the water, and the fennel seeds, and simmer the mixture, covered, for 10 to 15 minutes, or until the fennel bulb is tender. Stir in the chard and simmer the soup for 1 minute, or until the spinach is wilted. In a blender or food processor purée the soup in batches. The soup may be served hot or chilled.

Friday, June 8, 2012

Weeks Box 6/9/2012

Best Form Of Natural Pest Control Ever!

Here Is The List
big mature beets
bunch of turnips
santa rosa plums
 bag of spinach
bunch of cilantro
spring onions
haas avocados

The onions are kind of fuggly looking. We washed em but you need to cut the skin off the bulb and they will be good to go, greens and all.

The beets are pretty mature. This means the greens are too. They are not going to be as mild as the young beet green we have been getting. 

Make sure to leave the plums out on the counter to ripen. They are still pretty hard.
By the way, if you have a chance to try this spinach raw.... Do it.


Roasted Beet Salad with Oranges and Queso Fresco (Ensalada de Betabel) Recipe

Roasted Beet Salad Recipe


  •   2-3 beets with root ends and stem ends intact)
  • 5 tablespoons extra-virgin olive oil, divided 
  • Coarse kosher salt
  •   3medium oranges 
  •   1lemon
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons red wine vinegar or balsamic
  • Freshly ground black pepper
  • 6 cups fresh spinach
  • 1/2 cup fresh cilantro leaves

  • Preparation

  • 1. Preheat oven to 375°. Scrub beets, pat dry, rub with 1 tbsp. olive oil, and sprinkle generously with salt. Put beets on a foil-covered baking sheet and bake until tender when pierced, about 1 hour. Refrigerate uncovered until cool enough to handle, about 30 minutes. Cut off roots and stems, then rub beets with paper towels to remove skin; discard skin.
  • 2. Cut beets in half lengthwise, then slice into half-moons, set aside. Cut ends off oranges, then cut away peel and outer membrane in wide strips, following the curve of the fruit with knife. Discard peel. Working over a bowl to catch juices, cut oranges between inner membranes and fruit to release segments into bowl; squeeze juice from membranes into bowl and discard membrane. Or just throw in peeled segments of orange if you want.
  • 3. Finely zest the lemon into another bowl. Juice the lemon and add juice to zest. Add green onions, vinegar, and juice from oranges. Whisking constantly, slowly drizzle remaining 4 tbsp. olive oil into bowl. Add beets, toss to coat, and season to taste with salt and pepper. Cover bowls airtight and let stand at room temperature at least 15 minutes and up to 3 hours.
  • 4. Arrange spinach on a platter. Sprinkle with cilantro leaves. Pour beets and dressing over spinach and scatter with orange segments and cheese.
"A fresh cheese or your favorite nuts might go well with dish too"

Ten Terrific Turnip Recipes !!

Have a great week!

Friday, June 1, 2012

This Weeks Box June 1st 2012

Hi everyone, just a reminder, June has 5 months so full shares are 165 dollars. Thanks

snap peas
baby bok choy
green onions
lots of lemons
lemon thyme
two lettuce heads
bell peppers "red and green"

You should not put your CSA box in the front seat with you this week. This is very important.
Your snap peas will disappear by the time you get home. It is a real phenomenon!

I know what your saying, "fennel again?!@#". Well, maybe not. But one thing I do know is that there are great fans and great "not fans"of fennel.

Well,  here is something a little different you can do with fennel that does not even involve eating it.  We made an infusion in my herb class and I wanted to share it with you. Not just the recipe, but some of the herbs that went into it too. Your box has fennel, lemon thyme and mint
These plants are more than food and spices. They are medicine too.
Fennel has been used as a medicine for many centuries. The whole plant has medicinal properties.
Thyme herb contains thymol, which scientifically has been found to have antiseptic and anti-fungal characteristics. Thyme also has one of the highest antioxidant levels among all herbs
And mint. Well, mint is just awesome. I am pretty sure mint saved me more than once and I will always be grateful for that.


Take the herbs out and bruise them. Roll them in your hand back and forth, run a rolling pin over them. Anything to break up the cell walls so that they give up the good stuff. Don't worry about the stems on the lemon thyme and mint, just throw it all in the quart jar. Only use the tops of the fennel though, use the white part in something else. Fill your quart jar with water and let it sit on the counter until you cannot wait anymore. You might be surprised how quickly the water changes color and in literally minutes, the room will smell like these herbs. The first pour will net you about 4 cups. I found that you can refill the jar and mash the herbs for at least another round.
Feel free to hit the contact button or comment right on the blog post and share your experience if you do try this recipe. It would be real interesting hear some results. For me, I could totally see keeping a jar of this strained cold tea for stomach ache, aid in digestion and just an overall mood lifter. Thanks for letting me share this.

spicy kale and egg breakfast

From Food To Glow
"This woman has some interesting recipes BTW"

Vegetarian Lentil Soup with Rainbow Chard
2 tablespoons olive oil
1 medium onion, chopped
8 ounces white or cremini mushrooms, sliced
1 clove garlic, finely chopped
6 cups water
1 cup dry brown lentils, rinsed and drained
1 1/2 teaspoons fine sea salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Dash cayenne pepper
1 bunch fresh rainbow Swiss chard
1 cup chopped fresh tomato
1 tablespoon fresh lemon juice
1 tablespoon tamari or soy sauce
In large pot, heat oil over medium heat. Add onion; cook 3 minutes until softened, stirring occasionally. Add mushrooms and garlic; cook 5 minutes, stirring frequently. Add water, lentils, salt, oregano, thyme and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, 30 to 40 minutes until lentils are tender.
Meanwhile, remove stems from Swiss chard. Trim and discard any woody sections from stems; coarsely chop stems and set aside. Coarsely chop Swiss chard leaves and set aside.
Once lentils are tender, add Swiss chard stems; simmer 5 minutes.
Add Swiss chard leaves and tomatoes; simmer about 5 minutes more or until Swiss chard leaves are tender. Stir in lemon juice and tamari.
Makes about 9 cups soup
Tip: You can use fresh kale in place of the Swiss chard. If using kale, add leaves only. (Remove and discard kale stems.) Add the kale leaves once the lentils are tender; simmer 5 minutes. Then add tomatoes and simmer about 5 minutes more or until kale leaves are tender. Stir in lemon juice and tamari.