Check out this AWESOME article that the People's Food Coop in Lacrosse did on Herbal Turtle Farms!!!
http://www.pfc.coop/download_documents/specials/coopshopper/CoopShopper11082011.pdf
Thanks PFC!!!
Tuesday, November 8, 2011
Wednesday, October 19, 2011
Week 20 - Our Final Box... for now.
Thanks for being a part of our CSA this season! We appreciate all of the excellent feedback we have been getting from the surveys you have sent back. If you haven’t sent yours back yet… here’s a friendly reminder :).
WHAT’S IN YOUR BOX THIS WEEK:
Honey (From the farm - "Granpa Jim" is Bryan's dad)
Apples
Leeks
Acorn Squash
Garlic
Broccoli
Carrots
We are excited to start our new garden plan and will be implementing some cold frames and low tunnels to help extend our season. We just planted next year’s garlic and are getting ready to mulch and prep the rest of the garden for the winter. We do have some broccoli and carrot successions that are not quite ready yet so if any of you are interested in a bonus box please send us an email or give us a call and we’ll set up an additional pick up day.
Thanks again for your support! You are truly helping to create a more vibrant and sustainable food model. We hope that you will join us again next year…
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Broccoli Crunch (www.101cookbooks.com)
4 -5 cups tiny broccoli florets (and chopped stalks if you like)
1 garlic clove, smashed and chopped scant 1/2 teaspoon fine grain sea salt 1/4 cup almond butter 3 tablespoons freshly squeezed lemon juice 1 teaspoon honey 2 tablespoons extra-virgin olive oil 2 tablespoons hot water
2 small crisp apples, cut into bit-sized pieces (if you aren't going to use the apples immediately, let them sit in a bowl of water with the juice of 1/2 a lemon)
1/2 small red onion, thinly sliced 1/2 cup toasted or candied walnuts or almonds 1/3 cup pan-fried crunchy shallots* chives (optional)
Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water. At this point, I like to spin the broccoli in a salad spinner to get the water off, but a few good knocks against the sink in a strainer can do the trick pretty well. Set aside.
Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop - turning it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy.
In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style..
*Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit
WHAT’S IN YOUR BOX THIS WEEK:
Honey (From the farm - "Granpa Jim" is Bryan's dad)
Apples
Leeks
Acorn Squash
Garlic
Broccoli
Carrots
We are excited to start our new garden plan and will be implementing some cold frames and low tunnels to help extend our season. We just planted next year’s garlic and are getting ready to mulch and prep the rest of the garden for the winter. We do have some broccoli and carrot successions that are not quite ready yet so if any of you are interested in a bonus box please send us an email or give us a call and we’ll set up an additional pick up day.
Thanks again for your support! You are truly helping to create a more vibrant and sustainable food model. We hope that you will join us again next year…
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Broccoli Crunch (www.101cookbooks.com)
4 -5 cups tiny broccoli florets (and chopped stalks if you like)
1 garlic clove, smashed and chopped scant 1/2 teaspoon fine grain sea salt 1/4 cup almond butter 3 tablespoons freshly squeezed lemon juice 1 teaspoon honey 2 tablespoons extra-virgin olive oil 2 tablespoons hot water
2 small crisp apples, cut into bit-sized pieces (if you aren't going to use the apples immediately, let them sit in a bowl of water with the juice of 1/2 a lemon)
1/2 small red onion, thinly sliced 1/2 cup toasted or candied walnuts or almonds 1/3 cup pan-fried crunchy shallots* chives (optional)
Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water. At this point, I like to spin the broccoli in a salad spinner to get the water off, but a few good knocks against the sink in a strainer can do the trick pretty well. Set aside.
Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop - turning it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy.
In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style..
*Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit
Wednesday, October 12, 2011
Time to reflect on this years CSA...
As promised we’ve included a survey with this week’s box. Your feedback is extremely important to us! You are in a unique situation this year as we are a very young CSA and your opinions will truly influence our farm. You can look at yourselves as true ‘shareholders’ with voting power! We’ve also included a self-addressed, stamped envelope so please send them back as soon as possible!
The CSA and farmer’s market seasons are coming to an end but we will be selling dried shiitake and wine cap stropharia at the Winona, and possibly Rochester winter markets. We are also seriously considering offering a winter egg share so let us know if you have any interest in signing up!
WHAT’S IN YOUR BOX THIS WEEK:
Kale
Apples
Onions
Butternut Squash
Radish Sprouts
Napa Cabbage
Sage
We will be planting our 2012 garlic crop next week and prepping the rest of the garden for winter. We can certainly use some help mulching, weeding, and planting cover crops if any of you would like to get your hands dirty…
Sustainably yours,
Bryan and Katelyn
The CSA and farmer’s market seasons are coming to an end but we will be selling dried shiitake and wine cap stropharia at the Winona, and possibly Rochester winter markets. We are also seriously considering offering a winter egg share so let us know if you have any interest in signing up!
WHAT’S IN YOUR BOX THIS WEEK:
Kale
Apples
Onions
Butternut Squash
Radish Sprouts
Napa Cabbage
Sage
We will be planting our 2012 garlic crop next week and prepping the rest of the garden for winter. We can certainly use some help mulching, weeding, and planting cover crops if any of you would like to get your hands dirty…
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Apple, Leek, and Butternut Squash Gratin (www.wholeliving.com)
3 tablespoons extra-virgin olive oil
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
Coarse salt and ground pepper
1/2 cup dry sherry
1 tablespoon chopped fresh sage, plus leaves for garnish
1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.
In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.
Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.
Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.
Thursday, October 6, 2011
Herbal Turtle Farms Mini-Documentary
Steve Date from MinnPost.com came out a few weeks ago and shot this mini-documentary on Herbal Turtle Farms. MinnPost.com is a website currently focusing on young people in rural Minnesota. Check out the video when you get a chance! You can find it here: http://www.minnpost.com/ruralmn/2011/10/06/32180/from_desk_job_to_winonas_herbal_turtle_farms
Wednesday, October 5, 2011
We cry for your taste buds.
If you’ve ever been tear gassed then you know what it’s like making horseradish sauce! We had a house full of teary eyes and runny noses last night… but you all are worth it :). Please keep the horseradish sauce in the fridge. It has vinegar in it and should keep for a few months at least but it is NOT canned so must be kept chilled.
WHAT’S IN YOUR BOX THIS WEEK:
Garlic
Leeks
Apples
Kabocha Squash
Red Leaf Head Lettuce
Horseradish (Sauce)
We will be hosting an inoculation workshop on Sunday, October 16th from 11-3ish. The cost of the workshop is $60 and includes lunch and your very own shiitake log. CSA members can sign up for $45 if anyone is interested.
We’re still fighting for the eggplant and won’t give up until they’re on your plate! Additionally in the next couple weeks you can expect another round of beets, carrots, broccoli, micro-greens/sprouts, and honey.
Thanks again for choosing our CSA! We’ll be distributing a survey/feedback form so we can hear more of your input regarding the produce we’re growing, what we’re doing right (or wrong), and what you would like to see more/less of. Your feedback is very important to us… we’re growing for YOU after all!
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Apple Cider-Braised Kabocha Squash with Golden Raisins and Onion (noteatingoutinny.com)
1 kabocha squash (roughly 1 lb), seeds removed and sliced into thin wedges or crescents
1 medium onion, sliced
1 clove garlic, minced
about 1/2 cup golden raisins
2-3 cups apple cider
3 tablespoons olive oil
1 tablespoon butter
pinch red chili flakes (optional)
salt and pepper to taste
Slice and trim squash pieces, removing any knobs or brown patches on its skin if you prefer, add to a hot pan with about 2 tablespoons of the olive oil. Let cook 1-2 minutes on each side, seasoning with salt and pepper, until a slight crust develops. Transfer and set aside.
In the same pan, heat remaining olive oil and sliced onions over a very low flame. Continue cooking, stirring occasionally for 10-15 minutes, until onions are translucent and golden brown (caramelized). Add the garlic, raisins and optional chili flakes and return squash to the pan. Add the apple cider, cover and simmer about 10 minutes, or until squash is just tender and liquid is almost cooked off. Taste for seasoning. Add butter, toss once more, and serve
WHAT’S IN YOUR BOX THIS WEEK:
Garlic
Leeks
Apples
Kabocha Squash
Red Leaf Head Lettuce
Horseradish (Sauce)
We will be hosting an inoculation workshop on Sunday, October 16th from 11-3ish. The cost of the workshop is $60 and includes lunch and your very own shiitake log. CSA members can sign up for $45 if anyone is interested.
We’re still fighting for the eggplant and won’t give up until they’re on your plate! Additionally in the next couple weeks you can expect another round of beets, carrots, broccoli, micro-greens/sprouts, and honey.
Thanks again for choosing our CSA! We’ll be distributing a survey/feedback form so we can hear more of your input regarding the produce we’re growing, what we’re doing right (or wrong), and what you would like to see more/less of. Your feedback is very important to us… we’re growing for YOU after all!
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Apple Cider-Braised Kabocha Squash with Golden Raisins and Onion (noteatingoutinny.com)
1 kabocha squash (roughly 1 lb), seeds removed and sliced into thin wedges or crescents
1 medium onion, sliced
1 clove garlic, minced
about 1/2 cup golden raisins
2-3 cups apple cider
3 tablespoons olive oil
1 tablespoon butter
pinch red chili flakes (optional)
salt and pepper to taste
Slice and trim squash pieces, removing any knobs or brown patches on its skin if you prefer, add to a hot pan with about 2 tablespoons of the olive oil. Let cook 1-2 minutes on each side, seasoning with salt and pepper, until a slight crust develops. Transfer and set aside.
In the same pan, heat remaining olive oil and sliced onions over a very low flame. Continue cooking, stirring occasionally for 10-15 minutes, until onions are translucent and golden brown (caramelized). Add the garlic, raisins and optional chili flakes and return squash to the pan. Add the apple cider, cover and simmer about 10 minutes, or until squash is just tender and liquid is almost cooked off. Taste for seasoning. Add butter, toss once more, and serve
Wednesday, September 28, 2011
Week 17... the apple and the bee.
Its apple time again! We’ve been enjoying our time in the apple orchard and this is a bountiful year. Our chief apple picker (6 year old super kid Ayden Crigler) has been pretty busy the last week or so.
Honey bees are an important part of our farm and we’ll be harvesting honey for you soon. Unfortunately, one of the best apple trees is currently host to a swarm of honey bees! Occasionally an entire hive will “swarm” and start a new colony somewhere else… in this case it’s in our apple tree! Bees are great pollinators but it’s a challenge picking apples when they think you’re attacking their hive!
WHAT’S IN YOUR BOX THIS WEEK:
Carrots
Wine Cap Stopharia
Heirloom Tomatoes
Pie Pumpkins
Summer Squash
Onions
Apples
Swiss Chard (full shares)
Purple Beans (half shares)
We didn’t have room for pumpkins this year so we brought these beauties in from our friends at Featherstone. Hope you enjoy them.
We have had a few space issues this year and as a result will be expanding our tilled acreage this fall in preparation for next season! We’re excited about the expansion and equally excited about plans for a hoop house!
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
No Fault Pumpkin Pie
(The New Moosewood Cookbook)
First you’ll need to bake your pumpkins!
Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast.
In a shallow baking dish, place the two halves face down and cover with foil.
Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender.
Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.
Filling:
2 cups cooked, pureed pumpkin or squash
¼ cup white sugar
¼ cup brown sugar
2 tbs molasses
½ tsp ground cloves or allspice
2 tsp cinnamon
2 tsp powdered ginger
¾ tsp salt
2 beaten eggs
1 cup evaporated milk
1 unbaked 9 inch pie crust
Preheat oven to 375 F
Place pumpkin or squash puree in a medium-sized bowl, and add all other filling ingredients. Beat until smooth.
Spread into the pie crust and bake at 375 for 10 min. Turn the oven down to 350 and bake another 40 min or until the pie is firm in the center when shaken lightly.
Cool at least to room temperature before serving. Serve with ice cream or whipped cream and enjoy!!
Wednesday, September 21, 2011
Week 16 CSA Box...
The wine cap stropharia are LOVING this weather! We’ve harvested close to 100 lbs over the last 4 days!! The drop in temperature and sudden rain fall have created ideal conditions for these beautiful mushrooms. We hope you enjoy them as much as we do. They have a sweet, nutty flavor and both the cap and stem are great sauted. Just be sure to cook them through. I recommend cooking for a long time at a low temperature. We’ve included a recipe as well.
We managed to save the eggplant from the frost and its looking great! You can expect these purple beauties in the next week or two along with another round of napa cabbage and carrots.
WHAT’S IN YOUR BOX THIS WEEK:
Leeks
Wine Cap Stopharia
Heirloom Tomatoes
Garlic
Summer Squash
Acorn Squash
Kale
Don’t forget to get out in the woods to look for mushrooms! This is a beautiful and bountiful time of year in the forest.
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Classic Baked Acorn Squash (simplyrecipes.com)
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
1 Preheat oven to 400°F.
2 Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Wine Cap Packets on the Grill
(iowamushroom.org)
1 lb young wine-cap buttons whole, halved or quartered depending on size
1/4 cup extra virgin olive oil
1/3 cup dry red wine
1/2 cup chopped sweet or green onion or pearl onion bulbs
1-2 large fennel bulbs
3-4 young potatoes and/or artichoke hearts
experiment with a handful green beans or green pepper
1-2 small lemon slices/packet
1/2 teaspoon nutmeg
experiment with a dash of fresh oregano and/or thyme
1/4 teaspoon salt and black pepper to taste.
Stir olive oil and red wine together in a large mixing bowl with herbs, salt and pepper. Add vegetables and mushrooms
and mix thoroughly. Divide ingredients onto 4 to 6 sheets of heavy duty aluminum foil. Add lemon slices. Fold the foil into packets, carefully crimping edges under to keep from leaking. Cook over an open fire or on grill until vegetables and mushrooms are tender, periodically turning packets over. This can take anywhere from 20 to 40 minutes depending on the heat of the fire and size of the packets. Remove from fire, let stand for a few minutes and serve in the packet.
These make a great addition to any camp-out. Don’t be afraid to experiment. The end result will at least be good and quite likely be great!
We managed to save the eggplant from the frost and its looking great! You can expect these purple beauties in the next week or two along with another round of napa cabbage and carrots.
WHAT’S IN YOUR BOX THIS WEEK:
Leeks
Wine Cap Stopharia
Heirloom Tomatoes
Garlic
Summer Squash
Acorn Squash
Kale
Don’t forget to get out in the woods to look for mushrooms! This is a beautiful and bountiful time of year in the forest.
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Classic Baked Acorn Squash (simplyrecipes.com)
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
1 Preheat oven to 400°F.
2 Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Wine Cap Packets on the Grill
(iowamushroom.org)
1 lb young wine-cap buttons whole, halved or quartered depending on size
1/4 cup extra virgin olive oil
1/3 cup dry red wine
1/2 cup chopped sweet or green onion or pearl onion bulbs
1-2 large fennel bulbs
3-4 young potatoes and/or artichoke hearts
experiment with a handful green beans or green pepper
1-2 small lemon slices/packet
1/2 teaspoon nutmeg
experiment with a dash of fresh oregano and/or thyme
1/4 teaspoon salt and black pepper to taste.
Stir olive oil and red wine together in a large mixing bowl with herbs, salt and pepper. Add vegetables and mushrooms
and mix thoroughly. Divide ingredients onto 4 to 6 sheets of heavy duty aluminum foil. Add lemon slices. Fold the foil into packets, carefully crimping edges under to keep from leaking. Cook over an open fire or on grill until vegetables and mushrooms are tender, periodically turning packets over. This can take anywhere from 20 to 40 minutes depending on the heat of the fire and size of the packets. Remove from fire, let stand for a few minutes and serve in the packet.
These make a great addition to any camp-out. Don’t be afraid to experiment. The end result will at least be good and quite likely be great!
Wednesday, September 14, 2011
The big 15....
Bam! It’s fall. Leaves are falling and people are digging out the ugly Christmas sweaters. Mushrooms are popping up all over the place and we’ve been out on a lot of mushroom walks lately (let us know if you’d like to join us sometime).
They’re calling for frost tonight!! Already! We’ve had some interesting weather this season but we’re rolling with the punches. Unfortunately, the majority our peppers were a casualty of the interesting weather this year. Most of the other farmers we’ve talked with have had pepper issues as well. Not the year of the pepper. Sorry gang.
As some of you know, we had to reschedule the shiitake inoculation for this weekend... so if you were interested but couldn’t make it last week you get a second chance!
WHAT’S IN YOUR BOX THIS WEEK:
Onions
Arugula
Heirloom Tomatoes
Soybeans
Summer Squash
Lemon Cucumbers
Royal Burgundy Beans
Kale
RECIPES WE THOUGHT YOU’D ENJOY:
Tortellini With Bacon and Arugula
(foodandwine.com)
1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
1 onion, chopped
1 3/4 cups canned crushed tomatoes (one 15-ounce can)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 pound frozen cavatelli
1 1/4 cups arugula, stems removed, leaves torn in half (one 2-ounce bunch)
1/3 cup grated Parmesan
1. In a large stainless-steel frying pan, cook the bacon over moderate heat until almost crisp. Remove with a slotted spoon. Pour off all but 1 tablespoon of the fat from the pan.
2. Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatoes with their juice, the salt, and the pepper and bring to a simmer. Cover and cook for 10 minutes.
3. In a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain and toss with the sauce, bacon, arugula, and 1/4 cup of the Parmesan. Stir until the arugula just wilts. Sprinkle the remaining Parmesan over the top. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
Crispy Kale Chips
(foodnetwork.com)
1 bunch kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Directions
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Hope you enjoy this weeks box!
Sustainably yours,
Bryan and Katelyn
They’re calling for frost tonight!! Already! We’ve had some interesting weather this season but we’re rolling with the punches. Unfortunately, the majority our peppers were a casualty of the interesting weather this year. Most of the other farmers we’ve talked with have had pepper issues as well. Not the year of the pepper. Sorry gang.
As some of you know, we had to reschedule the shiitake inoculation for this weekend... so if you were interested but couldn’t make it last week you get a second chance!
WHAT’S IN YOUR BOX THIS WEEK:
Onions
Arugula
Heirloom Tomatoes
Soybeans
Summer Squash
Lemon Cucumbers
Royal Burgundy Beans
Kale
RECIPES WE THOUGHT YOU’D ENJOY:
Tortellini With Bacon and Arugula
(foodandwine.com)
1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
1 onion, chopped
1 3/4 cups canned crushed tomatoes (one 15-ounce can)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 pound frozen cavatelli
1 1/4 cups arugula, stems removed, leaves torn in half (one 2-ounce bunch)
1/3 cup grated Parmesan
1. In a large stainless-steel frying pan, cook the bacon over moderate heat until almost crisp. Remove with a slotted spoon. Pour off all but 1 tablespoon of the fat from the pan.
2. Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatoes with their juice, the salt, and the pepper and bring to a simmer. Cover and cook for 10 minutes.
3. In a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain and toss with the sauce, bacon, arugula, and 1/4 cup of the Parmesan. Stir until the arugula just wilts. Sprinkle the remaining Parmesan over the top. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
Crispy Kale Chips
(foodnetwork.com)
1 bunch kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Directions
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Hope you enjoy this weeks box!
Sustainably yours,
Bryan and Katelyn
Wednesday, September 7, 2011
The Joys of Week 14...
Final Shiitake inoculation this weekend! We’ll be doing a late Saturday session, probably 3:30-6:30, and working all day on Sunday. Please let us know if you would like to come out on either day so we can plan accordingly.
WHAT’S IN YOUR BOX THIS WEEK:
Leeks
Arugula
Heirloom Tomatoes
Soybeans
Summer Squash
Garlic
Royal Burgundy Beans
Green or Cayenne Peppers
This week’s box has a few surprises that some people may not be familiar with:
Everyone knows what soybeans are but most people haven’t actually eaten an unprocessed soybean! Edamame is a Japanese snack food consisting of … you guessed it, soybeans. We’ve included a simple recipe for you and hope you enjoy them as much as we do!
A leek is an allium and is basically a skinnier, milder version of an onion.
Arugula is a bitter green that is a great addition to salads or sandwiches… makes a great BLT!
Hope you enjoy this week’s box!
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Edamame
Soybeans (still in pod)
Coarse salt
Steam soybeans for 20 min or until slightly soft.
Lightly salt and serve.
To eat: Chew the pod slightly to release the bean (and get the salt) but don’t eat the pods!
Potato Leek Soup
• 1 cup butter
• 2 leeks, sliced
• salt and pepper to taste
• 1 quart chicken broth
• 1 tablespoon cornstarch
• 4 cups potatoes, peeled and diced
• 2 cups heavy cream
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
WHAT’S IN YOUR BOX THIS WEEK:
Leeks
Arugula
Heirloom Tomatoes
Soybeans
Summer Squash
Garlic
Royal Burgundy Beans
Green or Cayenne Peppers
This week’s box has a few surprises that some people may not be familiar with:
Everyone knows what soybeans are but most people haven’t actually eaten an unprocessed soybean! Edamame is a Japanese snack food consisting of … you guessed it, soybeans. We’ve included a simple recipe for you and hope you enjoy them as much as we do!
A leek is an allium and is basically a skinnier, milder version of an onion.
Arugula is a bitter green that is a great addition to salads or sandwiches… makes a great BLT!
Hope you enjoy this week’s box!
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Edamame
Soybeans (still in pod)
Coarse salt
Steam soybeans for 20 min or until slightly soft.
Lightly salt and serve.
To eat: Chew the pod slightly to release the bean (and get the salt) but don’t eat the pods!
Potato Leek Soup
• 1 cup butter
• 2 leeks, sliced
• salt and pepper to taste
• 1 quart chicken broth
• 1 tablespoon cornstarch
• 4 cups potatoes, peeled and diced
• 2 cups heavy cream
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
Thursday, September 1, 2011
WEEK 13 BOX!
This week we were finally able to get our next round of Oyster and Wine Cap Stropharia inoculated! This mid-week rain is timely and welcomed for both the veggies and the shrooms. We still have a number of shiitake logs that need to be inoculated and if anyone is interested in learning about our inoculation process and would like to come help for an afternoon let us know!
We do have extra tomatoes and summer squash/zucchini available for anyone interested in putting them up for the winter. Send us an email or give us a call and let us know what you need.
For those of you who pick up your boxes in Winona, the coop has taken over the shelf where the boxes used to go. They are now asking that boxes be placed behind the shopping carts by the back entrance.
WHAT’S IN YOUR BOX THIS WEEK:
Onions
Purple Beans
Heirloom Tomatoes
Sungold Tomatoes (cherry)
Summer Squash
Lemon Cucumbers
Kale
Shiitake Mushrooms
Hope you enjoy this week’s box!
Sustainably yours,
Bryan and Katelyn
Recipes we thought you'd enjoy:
Fresh Tomato Bruschetta with Shiitake
4 tomatoes, diced
3 cloves garlic, minced
3/4 cup fresh basil leaves, coarsely chopped
1 teaspoon fresh-squeezed lemon juice
1/3 cup extra-virgin olive oil
Coarse salt and coarsely ground black pepper to taste
French or Italian-style bread slices
Balsamic Vinegar, (optional)
3.5 oz of Herbal Turtle Shiitake Mushrooms
Preparation:
Preheat oven to 475 degrees F.
Slice Shiitake mushrooms into thin strips and sauté in olive oil and let cool.
In a medium bowl, mix together tomatoes, garlic, basil leaves, sautéd shiitake, lemon juice, olive oil, salt, and pepper; set aside.
Slice the bread into 1-inch slices. If you're working with a large loaf, you'll then want to halve each slice again.
Brush one side of each slice with extra virgin olive oil. Place the slices oil-side down on a cooking sheet, and toast them in the oven until golden brown. NOTE: These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
When the bread is toasted top with the bruschetta mixture and enjoy! Makes a great appetizer, mid-afternoon, or late night snack…
We do have extra tomatoes and summer squash/zucchini available for anyone interested in putting them up for the winter. Send us an email or give us a call and let us know what you need.
For those of you who pick up your boxes in Winona, the coop has taken over the shelf where the boxes used to go. They are now asking that boxes be placed behind the shopping carts by the back entrance.
WHAT’S IN YOUR BOX THIS WEEK:
Onions
Purple Beans
Heirloom Tomatoes
Sungold Tomatoes (cherry)
Summer Squash
Lemon Cucumbers
Kale
Shiitake Mushrooms
Hope you enjoy this week’s box!
Sustainably yours,
Bryan and Katelyn
Recipes we thought you'd enjoy:
Fresh Tomato Bruschetta with Shiitake
4 tomatoes, diced
3 cloves garlic, minced
3/4 cup fresh basil leaves, coarsely chopped
1 teaspoon fresh-squeezed lemon juice
1/3 cup extra-virgin olive oil
Coarse salt and coarsely ground black pepper to taste
French or Italian-style bread slices
Balsamic Vinegar, (optional)
3.5 oz of Herbal Turtle Shiitake Mushrooms
Preparation:
Preheat oven to 475 degrees F.
Slice Shiitake mushrooms into thin strips and sauté in olive oil and let cool.
In a medium bowl, mix together tomatoes, garlic, basil leaves, sautéd shiitake, lemon juice, olive oil, salt, and pepper; set aside.
Slice the bread into 1-inch slices. If you're working with a large loaf, you'll then want to halve each slice again.
Brush one side of each slice with extra virgin olive oil. Place the slices oil-side down on a cooking sheet, and toast them in the oven until golden brown. NOTE: These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
When the bread is toasted top with the bruschetta mixture and enjoy! Makes a great appetizer, mid-afternoon, or late night snack…
Wednesday, August 24, 2011
Week 12 Boxes!
Great news mushroom fans!!! Our first Winecaps have emerged from the depths of our woodchip beds. The mycelium has run thick and we expect to have a great harvest this season. They will be available at the Winona and Rochester farmer’s markets.
We would like to thank those of you who have come out to help with harvesting, weeding, and mushroom production! It’s been great having you out and we hope you had as much fun as we did :). As always, if you are interested in checking out the farm (to help out or just to see where your food is grown) just let us know!
We would also like to put out a friendly reminder to make sure you return your CSA boxes when you go to pick up your new one. Also, for those of you with egg shares, you may have noticed that we got some fancy new green egg cartons! We would appreciate it very much if you would return those when you bring in your boxes as well.
RECIPES WE THOUGHT YOU’D ENJOY:
Pico de Gallo
(www.foodandwine.com)
2 large tomatoes, seeded and finely diced
½ medium onion, finely diced
1 serrano chile, finely diced
2 tbs of fresh lime juice
2 tbs of chopped cilantro
Pinch of salt
Toss together all of the ingredients and let stand at room temperature for at least 1hr.
Get yourself some chips and enjoy!
Zucchini and Cheese Pockets
(Outdoor Food)
8 zucchini or summer squash
1tbs olive oil (plus extra for brushing)
4oz feta cheese (drained weight) cut into strips
1 tbs finely chopped fresh mint
Pepper
Pre-heat grill
Cut out 8 rectangles of foil, each large enough to enclose a zucchini and brush lightly with oil
Cut a slit along the length of each zucchini and place one on each foil rectangle
Insert strips of feta cheese along the slits in the zucchini, then drizzle the oil over the top, sprinkle with the chopped mint, and season to taste with pepper.
Fold in the sides of the foil and seal the edges to enclose the zucchini completely.
Bake on the grill for 30 min or until tender and serve right away.
Sustainably yours,
Bryan and Katelyn
We would like to thank those of you who have come out to help with harvesting, weeding, and mushroom production! It’s been great having you out and we hope you had as much fun as we did :). As always, if you are interested in checking out the farm (to help out or just to see where your food is grown) just let us know!
We would also like to put out a friendly reminder to make sure you return your CSA boxes when you go to pick up your new one. Also, for those of you with egg shares, you may have noticed that we got some fancy new green egg cartons! We would appreciate it very much if you would return those when you bring in your boxes as well.
RECIPES WE THOUGHT YOU’D ENJOY:
Pico de Gallo
(www.foodandwine.com)
2 large tomatoes, seeded and finely diced
½ medium onion, finely diced
1 serrano chile, finely diced
2 tbs of fresh lime juice
2 tbs of chopped cilantro
Pinch of salt
Toss together all of the ingredients and let stand at room temperature for at least 1hr.
Get yourself some chips and enjoy!
Zucchini and Cheese Pockets
(Outdoor Food)
8 zucchini or summer squash
1tbs olive oil (plus extra for brushing)
4oz feta cheese (drained weight) cut into strips
1 tbs finely chopped fresh mint
Pepper
Pre-heat grill
Cut out 8 rectangles of foil, each large enough to enclose a zucchini and brush lightly with oil
Cut a slit along the length of each zucchini and place one on each foil rectangle
Insert strips of feta cheese along the slits in the zucchini, then drizzle the oil over the top, sprinkle with the chopped mint, and season to taste with pepper.
Fold in the sides of the foil and seal the edges to enclose the zucchini completely.
Bake on the grill for 30 min or until tender and serve right away.
Sustainably yours,
Bryan and Katelyn
Wednesday, August 17, 2011
Week11 Boxes!!
The tomatoes are LOVING this weather! They are big, beautiful, and ripening on the vine for your eating pleasure… The eggplant and peppers are looking good and as long as we continue to win the battle over the potato beetles we should be seeing some nice results soon.
Our MEGA DEER FENCE is still standing strong and we have not had any deer mistake our garden for an all you can eat buffet this year .
We are thinking about hosting a fall mushroom hike led by Fungiboy and his beautiful apprentice Katelyn. Please let us know if any of you have interest in attending. We would probably coordinate it sometime in late August or September.
We are still waiting to see what our canning tomato surplus will be… if anyone is interested in purchasing extra tomatoes for canning please let us know and we will reach out to you when we have a better idea of our inventory.
Sustainably yours,
Bryan and Katelyn
Recipies we thought you would enjoy:
Avocado Salsa
(The Essential Vegetarian Cookbook)
1 medium onion, finely chopped
2 large avocados, cubed
1 tbs of lime juice
1 medium tomato, finely chopped
1 small bell pepper, finely chopped
1 tsp of ground coriander
1tsp of ground cumin
3 tbs of cilantro, chopped
2 tbs of olive oil
4-5 drops of tobacco (or half a bottle if you like it hot)
Toss avocado with lime juice. Place the coriander and cumin in a small pan, cook over medium heat for 1 min and let cool. Mix all ingredients together, making sure the avocado is not mashed. Refrigerate and serve!
Zucchini (or summer squash) Bread
(Diane Foerster)
3 cups flour
1 tsp. salt
1 tsp soda
3 tsp. cinnamon
1/4 tsp. baking powder
3 beaten eggs
2 cups sugar
3 tsp. vanilla
1 cup oil
3 cups grated zucchini (not peeled)
1 cup nuts (optional)
Stir together the flour, salt, soda, baking powder, and cinnamon. Beat eggs. Add sugar, vanilla and oil and mix well. Stir in grated zucchini and dry ingredients. Blend well. Stir in nuts. Bake at 350 degrees for 50 to 60 minutes. Makes two 9 1/2 by 5 1/2 pans. Can also be used for making bars.
Our MEGA DEER FENCE is still standing strong and we have not had any deer mistake our garden for an all you can eat buffet this year .
We are thinking about hosting a fall mushroom hike led by Fungiboy and his beautiful apprentice Katelyn. Please let us know if any of you have interest in attending. We would probably coordinate it sometime in late August or September.
We are still waiting to see what our canning tomato surplus will be… if anyone is interested in purchasing extra tomatoes for canning please let us know and we will reach out to you when we have a better idea of our inventory.
Sustainably yours,
Bryan and Katelyn
Recipies we thought you would enjoy:
Avocado Salsa
(The Essential Vegetarian Cookbook)
1 medium onion, finely chopped
2 large avocados, cubed
1 tbs of lime juice
1 medium tomato, finely chopped
1 small bell pepper, finely chopped
1 tsp of ground coriander
1tsp of ground cumin
3 tbs of cilantro, chopped
2 tbs of olive oil
4-5 drops of tobacco (or half a bottle if you like it hot)
Toss avocado with lime juice. Place the coriander and cumin in a small pan, cook over medium heat for 1 min and let cool. Mix all ingredients together, making sure the avocado is not mashed. Refrigerate and serve!
Zucchini (or summer squash) Bread
(Diane Foerster)
3 cups flour
1 tsp. salt
1 tsp soda
3 tsp. cinnamon
1/4 tsp. baking powder
3 beaten eggs
2 cups sugar
3 tsp. vanilla
1 cup oil
3 cups grated zucchini (not peeled)
1 cup nuts (optional)
Stir together the flour, salt, soda, baking powder, and cinnamon. Beat eggs. Add sugar, vanilla and oil and mix well. Stir in grated zucchini and dry ingredients. Blend well. Stir in nuts. Bake at 350 degrees for 50 to 60 minutes. Makes two 9 1/2 by 5 1/2 pans. Can also be used for making bars.
Wednesday, August 10, 2011
Week 10
Michael and Lauren will be making their way back to Massachusetts today! It’s been great having them out helping with the farm this summer and we are sad to see them depart. Lauren’s classes will resume soon and they need to get moved into their new apartment. Feel free to send them a farewell at mc@prankdesign.com!
We would like to welcome Michael Ahmann to the Herbal Turtle Family. Some of you may know him from the Blue Heron Coffee House… He will be helping us out for the remainder of the season.
We put in our second succession of broccoli and napa cabbage this week and pulled out the first succession this week. We also put in another round of beets and carrots. The tomatoes are starting to ripen, however the cooler weather this week might slow things down.
A couple of things about your box this week:
The Strange round yellow fruit looking things are lemon cucumbers. They can be used like a regular cucumber. The sweet corn is from Featherstone Fruits and Vegetables in Rushford, MN. In our current garden it is not feasible for us to grow sweet corn because of space concerns and raccoons, however, we think sweet corn is something most people look forward to so we wanted to be able to include it in the CSA. Featherstone is a local, certified organic farm.
What’s in this week’s box:
Lemon and Little Leaf Cucumbers
Summer Squash
Onions
Garlic
Sungold Tomatoes
Red and/or Savoy Cabbage
Sweet Corn
Swiss Chard
Recipes:
Mexican Grilled Corn
(Courtesy of Martha Stewart)
Ingredients
1/3 cup (about 1 1/2 ounces) grated Parmesan
4 ears corn, husks and silk removed, cut in half
1 tablespoon butter, room temperature
Coarse salt and ground pepper
2 tablespoons light mayonnaise
1/4 teaspoon chili powder, preferably chipotle
1 lime, cut into wedges, for serving
Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.
Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.
Classic Cole Slaw 1
(www.foodandwine.com)
1 cup mayonnaise
3 tablespoons cider vinegar
1 tablespoon whole grain mustard
3/4 teaspoon celery seeds
Kosher salt and freshly ground pepper
One 2 1/2-pound head of cabbage-quartered, cored and shredded (12 cups)
2 carrots, coarsely shredded
In a very large bowl, whisk the mayonnaise with the vinegar, mustard and celery seeds and season with salt and pepper. Add the cabbage and carrots and toss to coat thoroughly. Refrigerate until slightly chilled, about 30 minutes. Toss the coleslaw again and serve.
Make Ahead. The coleslaw can be refrigerated for up to 2 days.
We would like to welcome Michael Ahmann to the Herbal Turtle Family. Some of you may know him from the Blue Heron Coffee House… He will be helping us out for the remainder of the season.
We put in our second succession of broccoli and napa cabbage this week and pulled out the first succession this week. We also put in another round of beets and carrots. The tomatoes are starting to ripen, however the cooler weather this week might slow things down.
A couple of things about your box this week:
The Strange round yellow fruit looking things are lemon cucumbers. They can be used like a regular cucumber. The sweet corn is from Featherstone Fruits and Vegetables in Rushford, MN. In our current garden it is not feasible for us to grow sweet corn because of space concerns and raccoons, however, we think sweet corn is something most people look forward to so we wanted to be able to include it in the CSA. Featherstone is a local, certified organic farm.
What’s in this week’s box:
Lemon and Little Leaf Cucumbers
Summer Squash
Onions
Garlic
Sungold Tomatoes
Red and/or Savoy Cabbage
Sweet Corn
Swiss Chard
Recipes:
Mexican Grilled Corn
(Courtesy of Martha Stewart)
Ingredients
1/3 cup (about 1 1/2 ounces) grated Parmesan
4 ears corn, husks and silk removed, cut in half
1 tablespoon butter, room temperature
Coarse salt and ground pepper
2 tablespoons light mayonnaise
1/4 teaspoon chili powder, preferably chipotle
1 lime, cut into wedges, for serving
Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.
Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.
Classic Cole Slaw 1
(www.foodandwine.com)
1 cup mayonnaise
3 tablespoons cider vinegar
1 tablespoon whole grain mustard
3/4 teaspoon celery seeds
Kosher salt and freshly ground pepper
One 2 1/2-pound head of cabbage-quartered, cored and shredded (12 cups)
2 carrots, coarsely shredded
In a very large bowl, whisk the mayonnaise with the vinegar, mustard and celery seeds and season with salt and pepper. Add the cabbage and carrots and toss to coat thoroughly. Refrigerate until slightly chilled, about 30 minutes. Toss the coleslaw again and serve.
Make Ahead. The coleslaw can be refrigerated for up to 2 days.
Thursday, August 4, 2011
Week 9 Boxes!
We hope you enjoy the 9th week of your CSA! As always, lots happening on the farm. Bryan made it back from the Boundary Waters despite an unusually high level of bear activity and a Canadian forest fire!
Somehow we found some time to get out and do some mushroom hiking and have had some excellent finds! The other day we stumbled upon a beautiful patch of Chanterelles and a few Boletes as well. Be sure to check The Adventures of Fungiboy page on our website as Bryan will be posting some new entries soon.
Lauren and Michael are off exploring the Midwest this week so anyone interested in coming out to the farm to help out is more than welcome!
WHAT’S IN YOUR BOX THIS WEEK:
Garlic
Green Beans
Beets
Red and/or Savoy Cabbage
Cucumber
Kohlrabi
Summer Squash
Red Russian Kale
RECIPIES WE THOUGHT YOU’D ENJOY:
Buttered Cabbage with Crispy Bacon
(Forgotten Skills of Cooking)
1 lb fresh savoy cabbage
2 tablespoons butter (or more if you like)
Salt and freshly ground pepper
A dab of butter
Remove the tough outer leaves and divide the cabbage into 4. Cut out the stalks and then cut each section into fine shreds across the grain. Put 2 or 3 tablespoons of water into a wide saucepan with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss constantly over high heat, then cover for a few minutes. Toss again and add some more salt, pepper and a dab of butter. Meanwhile, fry 2-3 strips of bacon in a little oil while the cabbage cooks, then cut into pieces and add to the cabbage at the end.
Hot Beets with Cream and Marjoram
(Forgotten Skills of Cooking)
1 ½ lb. beets, cooked
1 tablespoon butter
Sea Salt and Pepper
A sprinkling of sugar
½ cup cream, or more
1 tablespoon marjoram leaves
Peel the beets and chop the flesh into cubes. Melt the butter in a sauté pan. Add the beets and toss. Then add the cream and marjoram and leave to bubble for a few minutes. Season with salt and pepper and a squeeze of lemon juice if necessary. Serve immediately.
Somehow we found some time to get out and do some mushroom hiking and have had some excellent finds! The other day we stumbled upon a beautiful patch of Chanterelles and a few Boletes as well. Be sure to check The Adventures of Fungiboy page on our website as Bryan will be posting some new entries soon.
Lauren and Michael are off exploring the Midwest this week so anyone interested in coming out to the farm to help out is more than welcome!
WHAT’S IN YOUR BOX THIS WEEK:
Garlic
Green Beans
Beets
Red and/or Savoy Cabbage
Cucumber
Kohlrabi
Summer Squash
Red Russian Kale
RECIPIES WE THOUGHT YOU’D ENJOY:
Buttered Cabbage with Crispy Bacon
(Forgotten Skills of Cooking)
1 lb fresh savoy cabbage
2 tablespoons butter (or more if you like)
Salt and freshly ground pepper
A dab of butter
Remove the tough outer leaves and divide the cabbage into 4. Cut out the stalks and then cut each section into fine shreds across the grain. Put 2 or 3 tablespoons of water into a wide saucepan with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss constantly over high heat, then cover for a few minutes. Toss again and add some more salt, pepper and a dab of butter. Meanwhile, fry 2-3 strips of bacon in a little oil while the cabbage cooks, then cut into pieces and add to the cabbage at the end.
Hot Beets with Cream and Marjoram
(Forgotten Skills of Cooking)
1 ½ lb. beets, cooked
1 tablespoon butter
Sea Salt and Pepper
A sprinkling of sugar
½ cup cream, or more
1 tablespoon marjoram leaves
Peel the beets and chop the flesh into cubes. Melt the butter in a sauté pan. Add the beets and toss. Then add the cream and marjoram and leave to bubble for a few minutes. Season with salt and pepper and a squeeze of lemon juice if necessary. Serve immediately.
Tuesday, July 26, 2011
Week 8
Greetings Herbal Turtlers,
We are still battling the weather this week! The Winona and Rochester Farmer’s Markets were closed down early this week due to the huge storm that rolled through. We had another flash flood down by the garden that ruined our mint patch; luckily nothing else was lost. All of the animals out at the farm survived the heat last week, unfortunately many other area farmers lost animals. The chickens have been taking advantage of the black raspberry bushes that grow in the pasture but we haven’t seen much of the lambs outside-they are still lounging in front of their fan in the barn for most of the day and only coming out at dusk to graze.
All of the garlic was pulled up on Friday and is curing in the barn-it should be ready in the next week or two. We are expecting cherry tomatoes next week and heirloom tomatoes within the next couple of weeks! If you are interested in purchasing extra tomatoes for canning once we have a steady supply of them contact us.
What’s in your box this week:
Red Norland Potatoes
Summer Squash
Swiss Chard
Cucumbers
Scallions
Red and/or Savoy Cabbage
Red Ace and Chiogga Beets
Cilantro
Recipes
Goat Cheese Mashed Potatoes
(Food and Wine Magazine)
2 pounds potatoes, peeled and cut into 2-inch chunks
Kosher salt
4 tablespoons unsalted butter
1/2 cup whole milk
Softened goat cheese
Freshly ground pepper
1.In a large saucepan, cover the potatoes with cool water, season generously with salt and bring to a boil over high heat. Reduce the heat to moderately high and boil the potatoes until tender, about 20 minutes. Drain well, then return the potatoes to the saucepan.
2.Meanwhile, in a small, sturdy glass bowl, melt the butter in the milk in a microwave oven, about 1 minute.
3.Pour the milk mixture over the potatoes and add the goat cheese. Mash the potatoes with a potato masher until smooth. Season with salt and pepper and serve.
Zucchini Scallion Fritters
(Martha Stewart)
Ingredients
1 pound (about 2 medium) zucchini, coarsely grated
Coarse salt and ground pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup vegetable oil
Sour cream, for serving
Directions
1.Place zucchini in a colander set in the sink, and toss with 1 teaspoon salt; let drain 10 minutes. Press out as much liquid as possible.
2.Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined.
3.Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a paper towel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream.
We are still battling the weather this week! The Winona and Rochester Farmer’s Markets were closed down early this week due to the huge storm that rolled through. We had another flash flood down by the garden that ruined our mint patch; luckily nothing else was lost. All of the animals out at the farm survived the heat last week, unfortunately many other area farmers lost animals. The chickens have been taking advantage of the black raspberry bushes that grow in the pasture but we haven’t seen much of the lambs outside-they are still lounging in front of their fan in the barn for most of the day and only coming out at dusk to graze.
All of the garlic was pulled up on Friday and is curing in the barn-it should be ready in the next week or two. We are expecting cherry tomatoes next week and heirloom tomatoes within the next couple of weeks! If you are interested in purchasing extra tomatoes for canning once we have a steady supply of them contact us.
What’s in your box this week:
Red Norland Potatoes
Summer Squash
Swiss Chard
Cucumbers
Scallions
Red and/or Savoy Cabbage
Red Ace and Chiogga Beets
Cilantro
Recipes
Goat Cheese Mashed Potatoes
(Food and Wine Magazine)
2 pounds potatoes, peeled and cut into 2-inch chunks
Kosher salt
4 tablespoons unsalted butter
1/2 cup whole milk
Softened goat cheese
Freshly ground pepper
1.In a large saucepan, cover the potatoes with cool water, season generously with salt and bring to a boil over high heat. Reduce the heat to moderately high and boil the potatoes until tender, about 20 minutes. Drain well, then return the potatoes to the saucepan.
2.Meanwhile, in a small, sturdy glass bowl, melt the butter in the milk in a microwave oven, about 1 minute.
3.Pour the milk mixture over the potatoes and add the goat cheese. Mash the potatoes with a potato masher until smooth. Season with salt and pepper and serve.
Zucchini Scallion Fritters
(Martha Stewart)
Ingredients
1 pound (about 2 medium) zucchini, coarsely grated
Coarse salt and ground pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup vegetable oil
Sour cream, for serving
Directions
1.Place zucchini in a colander set in the sink, and toss with 1 teaspoon salt; let drain 10 minutes. Press out as much liquid as possible.
2.Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined.
3.Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a paper towel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream.
Wednesday, July 20, 2011
The weather has made for a challenging week for us on the farm! We had the Winona County Master Gardener’s out to the farm on Sunday for a tour and a potluck but had a smaller group than expected due to the heat. We have had quite a few very early mornings so we can be out of the heat by the afternoon and we have had to delay planting some successions because the soil isn’t drying up in the extreme humidity. The chickens and lambs have been very lethargic and the cows haven’t left the creek since Sunday. We are all ready for some cooler weather!
Bryan is heading to the Boundary Waters on Thursday for a week so it will be a very busy week for Kate, Lauren and Michael. Please get in touch with Kate if you need to contact us for any reason. Phone-507-313-5085 Email- kate@herbalturtlefarms.com.
We are really flush with shiitake this week and decided that it might be nice to offer our members a wholesale rate on mushrooms for next week. Anyone interested in purchasing larger quantities of mushrooms (a pound or more) email Kate- kate@herbalturtlefarms.com
What’s in your box this week:
Broccoli
Kohlrabi
Red Ace and Chiogga Beets
Scallions
Red Russian Kale
Red and/or Savoy Cabbage
Summer Squash (zucchini, yellow, zephyr)
Recipes:
Kohlrabi and Avocado Salad
3 kohlrabis (bulbs)
2 avocados (ripe)
3 tbsp lime juice
1 scallion (chopped)
2 tbsp balsamic vinegar
6 tbsp extra-virgin olive oil
1/4 tsp garlic powder
Salt
Ground pepper (fresh)
1/4 cup feta cheese (crumbled)
Directions
Peel the kohlrabi by cutting off the top and bottom, and peeling with a potato peeler. Cut into 1/4-inch-thick slices, then cut the slices into chunks. Place in a bowl. Cut avocados in half lengthwise. Tap the blade of a heavy knife in the pit, twist to remove, and discard. Quarter and peel avocados, then cut into chunks. Drizzle lime juice over avocados to prevent browning and to add flavor; set aside. Whisk together green onion, balsamic vinegar, oil, garlic powder, and salt and pepper to taste. Pour dressing over kohlrabi and mix to cover. Mix together the chunked avocados and the kohlrabi mixture. Make a bed of the salad on four plates, and sprinkle each with feta cheese.
Chile Broccoli Pasta
2 cups dry penne or macaroni
1 medium head broccoli
¼ cup extra virgin olive oil
2 large garlic cloves, chopped
2 fresh red chilies, seeded and diced
8 cherry tomatoes, diced (optional)
Small handful of fresh basil or parsley, to garnish
Cook the penne or other pasta according to package directions. Cut the broccoli into florets and cook in salted boiling water for 5 minutes. Drain, rinse with cold water, and then drain again. Heat the olive oil in the saucepan that the pasta was cooked in. Add the garlic and chilies, and the tomatoes if using. Cook over high heat for 1 minutes. Return the broccoli to the pan with the oil and mix well. Cook for 2 minutes to heat through. Add the pasta and mix well again. Cook for 1 minute more. Remove the pasta from the heat, turn into a large serving bowl, and serve garnished with basil or parsley.
Bryan is heading to the Boundary Waters on Thursday for a week so it will be a very busy week for Kate, Lauren and Michael. Please get in touch with Kate if you need to contact us for any reason. Phone-507-313-5085 Email- kate@herbalturtlefarms.com.
We are really flush with shiitake this week and decided that it might be nice to offer our members a wholesale rate on mushrooms for next week. Anyone interested in purchasing larger quantities of mushrooms (a pound or more) email Kate- kate@herbalturtlefarms.com
What’s in your box this week:
Broccoli
Kohlrabi
Red Ace and Chiogga Beets
Scallions
Red Russian Kale
Red and/or Savoy Cabbage
Summer Squash (zucchini, yellow, zephyr)
Recipes:
Kohlrabi and Avocado Salad
3 kohlrabis (bulbs)
2 avocados (ripe)
3 tbsp lime juice
1 scallion (chopped)
2 tbsp balsamic vinegar
6 tbsp extra-virgin olive oil
1/4 tsp garlic powder
Salt
Ground pepper (fresh)
1/4 cup feta cheese (crumbled)
Directions
Peel the kohlrabi by cutting off the top and bottom, and peeling with a potato peeler. Cut into 1/4-inch-thick slices, then cut the slices into chunks. Place in a bowl. Cut avocados in half lengthwise. Tap the blade of a heavy knife in the pit, twist to remove, and discard. Quarter and peel avocados, then cut into chunks. Drizzle lime juice over avocados to prevent browning and to add flavor; set aside. Whisk together green onion, balsamic vinegar, oil, garlic powder, and salt and pepper to taste. Pour dressing over kohlrabi and mix to cover. Mix together the chunked avocados and the kohlrabi mixture. Make a bed of the salad on four plates, and sprinkle each with feta cheese.
Chile Broccoli Pasta
2 cups dry penne or macaroni
1 medium head broccoli
¼ cup extra virgin olive oil
2 large garlic cloves, chopped
2 fresh red chilies, seeded and diced
8 cherry tomatoes, diced (optional)
Small handful of fresh basil or parsley, to garnish
Cook the penne or other pasta according to package directions. Cut the broccoli into florets and cook in salted boiling water for 5 minutes. Drain, rinse with cold water, and then drain again. Heat the olive oil in the saucepan that the pasta was cooked in. Add the garlic and chilies, and the tomatoes if using. Cook over high heat for 1 minutes. Return the broccoli to the pan with the oil and mix well. Cook for 2 minutes to heat through. Add the pasta and mix well again. Cook for 1 minute more. Remove the pasta from the heat, turn into a large serving bowl, and serve garnished with basil or parsley.
Wednesday, July 13, 2011
Week 6 Boxes!
We were crazy busy at the farm last week trying to keep up with all of the mushrooms and weeds that flourished in the heat and humidity so we all took some time off this weekend. Mike and Lauren went up to Ely and the Boundary Waters for Mike’s birthday and Kate and Bryan went to the Land Stewardship Project’s annual hog roast and the Winona County Fair. It was nice to take some time off and enjoy the summer but this week we were back at it to get the most exciting box yet ready!
The stormy weather has made for an interesting week. The garden really needed it after all of the hot weather we’ve been having and the veggies are exploding right now. There was a flash flood on Sunday and the hard rain got the veggies really dirty! We did our best to clean them up, but we would recommend washing the salad and green beans once more.
Next week we are expecting scallions, kohlrabi and summer squash.
What’s in your box this week:
Broccoli
Green Beans
Sugar Snap Peas
Red Ace and Chiogga Beets
Swiss Chard
Salad Mix
Recipes:
Honey Balsamic Green Beans
(Recipe courtesy of Paula Deen)
Ingredients
16 ounces green beans
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon onion powder
Salt and freshly cracked black pepper
Directions:
Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 2 minutes. Immediately remove the beans from the water and add them to an ice bath to stop the cooking process. Drain. In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring occasionally. Uncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook to desired degree of doneness, about 4 to 6 minutes. Transfer the beans to a serving bowl and serve.
Beet Salad with Goat Cheese and Poppy seed Dressing
4-5 Beets, all but 1” of greens removed
Olive oil
1 log of Goat Cheese
1/3 C. toasted walnuts
Salad mix
Poppy seed dressing (recipe below)
Rinse any dirt or debris from the beets – some beets may need to be scrubbed clean. Put beets on a large piece of aluminum foil and preheat the oven to 375. Drizzle the beets with a bit of oil before roasting. For even roasting of the beets, fold the foil over them and crimp the sides closed. Roast beets until tender. The amount of time this will take can vary greatly depending on the size of the beets, how many there are, if other things are in the oven, and how fresh the beets are (fresher beets cook up faster). For smaller beets, start checking them for tenderness at about 25 minutes. Larger and older beets can take up to an hour. Remove beets from oven when tender. Let sit until cool enough to handle. When beets are cool enough to handle, slip their peels off. You can use a paring knife, if you like, but you can also marvel at how easily the peels come off with just a rub of your fingers.
For the Dressing:
1/2 c. mayonnaise
2 tbsp. vinegar
1/3 c. sugar
1/4 c. whole milk
2 tbsp. poppy seeds
Place all ingredients in a jar; cover and shake until blended. Keeps several days in refrigerator.
(This salad is also great with balsamic vinaigrette!)
The stormy weather has made for an interesting week. The garden really needed it after all of the hot weather we’ve been having and the veggies are exploding right now. There was a flash flood on Sunday and the hard rain got the veggies really dirty! We did our best to clean them up, but we would recommend washing the salad and green beans once more.
Next week we are expecting scallions, kohlrabi and summer squash.
What’s in your box this week:
Broccoli
Green Beans
Sugar Snap Peas
Red Ace and Chiogga Beets
Swiss Chard
Salad Mix
Recipes:
Honey Balsamic Green Beans
(Recipe courtesy of Paula Deen)
Ingredients
16 ounces green beans
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon onion powder
Salt and freshly cracked black pepper
Directions:
Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 2 minutes. Immediately remove the beans from the water and add them to an ice bath to stop the cooking process. Drain. In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring occasionally. Uncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook to desired degree of doneness, about 4 to 6 minutes. Transfer the beans to a serving bowl and serve.
Beet Salad with Goat Cheese and Poppy seed Dressing
4-5 Beets, all but 1” of greens removed
Olive oil
1 log of Goat Cheese
1/3 C. toasted walnuts
Salad mix
Poppy seed dressing (recipe below)
Rinse any dirt or debris from the beets – some beets may need to be scrubbed clean. Put beets on a large piece of aluminum foil and preheat the oven to 375. Drizzle the beets with a bit of oil before roasting. For even roasting of the beets, fold the foil over them and crimp the sides closed. Roast beets until tender. The amount of time this will take can vary greatly depending on the size of the beets, how many there are, if other things are in the oven, and how fresh the beets are (fresher beets cook up faster). For smaller beets, start checking them for tenderness at about 25 minutes. Larger and older beets can take up to an hour. Remove beets from oven when tender. Let sit until cool enough to handle. When beets are cool enough to handle, slip their peels off. You can use a paring knife, if you like, but you can also marvel at how easily the peels come off with just a rub of your fingers.
For the Dressing:
1/2 c. mayonnaise
2 tbsp. vinegar
1/3 c. sugar
1/4 c. whole milk
2 tbsp. poppy seeds
Place all ingredients in a jar; cover and shake until blended. Keeps several days in refrigerator.
(This salad is also great with balsamic vinaigrette!)
Friday, July 8, 2011
Week 5 Boxes!
Hello Turtle Fans,
Happy 4th of July-ish! Hope everyone had an enjoyable and safe weekend. We relished in the long weekend and took advantage of the sunny days to plant basil, beans, peppers, and herbs. We got out to play as well-we went out to Wiscoy Valley for their annual 4th of July potluck. We were glad to see a lot of you there!
The mushrooms have loved the hot and humid weather. The logs in the laying yard are overflowing with shiitakes and our second crop of oyster mushrooms has finally popped up. If you head down to the Farmer’s Market early enough, you may be lucky enough to nab some!
There are a couple of new things in this week’s box: fresh harvested garlic, purple haze baby carrots, and five color silverbeet chard. The fresh harvested garlic can be used the same as cured garlic, it just won’t store for as long. The chard can be used the same as kale, however you can chop up the beautifully colored stalks and sauté them or steam them and eat them like asparagus.
In this week’s box:
Red Russian Kale
Five Color Silverbeet Chard
Fresh Garlic
Purple Haze Baby Carrots
Shiitake Mushrooms
Chives
Oregano
Glazed Carrots
Recipe courtesy Emeril Lagasse
Serves:4 servings
Ingredients
3 cups chopped carrots (about 1-inch pieces)
4 to 5 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons unsalted butter
1 1/4 cups water
Directions
Place all of the ingredients in a 10-inch saute pan and place over high heat. Bring the pan to a boil, and continue to cook the carrots until crisp-tender and the liquid has reduced, about 8 to 10 minutes.
Remove from the heat and set aside until ready to serve.
Garlicky Greens Recipe
(www.101cookbooks.com)
1 large bunch of kale, chard
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes
To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.
Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse - two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.
Serves 2- 3.
Happy 4th of July-ish! Hope everyone had an enjoyable and safe weekend. We relished in the long weekend and took advantage of the sunny days to plant basil, beans, peppers, and herbs. We got out to play as well-we went out to Wiscoy Valley for their annual 4th of July potluck. We were glad to see a lot of you there!
The mushrooms have loved the hot and humid weather. The logs in the laying yard are overflowing with shiitakes and our second crop of oyster mushrooms has finally popped up. If you head down to the Farmer’s Market early enough, you may be lucky enough to nab some!
There are a couple of new things in this week’s box: fresh harvested garlic, purple haze baby carrots, and five color silverbeet chard. The fresh harvested garlic can be used the same as cured garlic, it just won’t store for as long. The chard can be used the same as kale, however you can chop up the beautifully colored stalks and sauté them or steam them and eat them like asparagus.
In this week’s box:
Red Russian Kale
Five Color Silverbeet Chard
Fresh Garlic
Purple Haze Baby Carrots
Shiitake Mushrooms
Chives
Oregano
Glazed Carrots
Recipe courtesy Emeril Lagasse
Serves:4 servings
Ingredients
3 cups chopped carrots (about 1-inch pieces)
4 to 5 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons unsalted butter
1 1/4 cups water
Directions
Place all of the ingredients in a 10-inch saute pan and place over high heat. Bring the pan to a boil, and continue to cook the carrots until crisp-tender and the liquid has reduced, about 8 to 10 minutes.
Remove from the heat and set aside until ready to serve.
Garlicky Greens Recipe
(www.101cookbooks.com)
1 large bunch of kale, chard
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes
To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.
Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse - two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.
Serves 2- 3.
Tuesday, June 28, 2011
If a tree falls in the forest...
Wednesday, June 22, 2011
CSA Week 3: Scapes! Scapes! Scapes!
Hola amigos,Happy Summer Solstice Herbal Turtlers! These long summer days sure are helpful out on the farm. We’re very excited for this week’s box. The garlic scapes are a sure sign that summer is on. This may be one of the most elegant crops on the farm. The bud of the garlic flower emerges and loops into a graceful curl at the top of the garlic plant. And we have to pick it, not only for its beauty and flavor, but also because growing a flower makes the eventual garlic bulbs smaller. (It's also really fun to pick because you can break the stem off quickly with a satisfying snap). Cook them anywhere you'd normally use garlic. We've made really good garlic bread using garlic scapes sauteed in olive oil.
We also included shiitake mushrooms in your box this week. This past Saturday at the Rochester Downtown Farmers Market, Chef Mike Arends of ZZest Restaurant featured our mushrooms in a cooking demonstration for the Healthy Living Fair. We’ve included his recipe for you to try out.
Back at the news desk, Kate and Bryan were interviewed for an article about vendors at the Rochester Farmers Market in this month’s Radish magazine. You can check out the article on our Facebook page. Not our friends on Facebook? Like us!
What’s in your box this week:
- Easter Egg Radishes
- Da Cheong Chae Bok Choi
- Red Russian Kale
- Garlic Scapes
- Baby Spinach
- Chives
- Shiitake Mushrooms!
Here are a few recipes we thought you'd enjoy:
Miso Soup Recipe (www.101cookbooks.com)
Miso Choice: This time around I used an organic white miso, but I'd encourage you to experiment with a range of misos.
3 ounces dried soba noodles
2 - 4 tablespoons miso paste (to taste)
2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
a handful of bok choi and/ or spinach, well washed and stems trimmed
small bunch of chives, chopped finely
a small handful of cilantro
a pinch of red pepper flakes
Cook the soba noodles in salted water, drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.
In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. Add the tofu, remove from the heat, and let it sit for just a minute or so.
Split the noodles between two (or three) bowls, and pour the miso broth and tofu over them. Add some greens, chives, cilantro, and red pepper flakes to each bowl and enjoy.
Serves 2 - 3.
Chef Mike Arends’ Lemon Chicken Quinoa Salad
1 Cup Quinoa
2 cups vegetable stock
4 oz skinless chicken breast
4 shiitake mushrooms
2 tbsp olive oil
1 stalk of garlic scapes
2 small radishes
5 spinach leaves
1 lemon
Salt and pepper to taste
Bring 2 cups of vegetable stock to boil, add quinoa. Reduce stock to a simmer and cover for 15 minutes. After removing from heat, allow quinoa to sit 5 minutes uncovered. Then fluff quinoa. Cut radishes into match size sticks. Season raw chicken breast with salt and pepper. Heat 1 tbsp of olive oil on high heat for 2 minutes in sauté pan, and then add chicken breast. Cook both sides, until internal temperature of 165 degrees Fahrenheit. Remove chicken from pan, and let rest for 3 minutes before cutting into. Heat 1 tbsp of olive oil on high for 2 minutes in a sauté pan and then add mushrooms. Season mushrooms with a small amount of salt and pepper. Sauté for 3 minutes and then add spinach leaves. Let spinach leaves wilt for 45 seconds, remove mushrooms and spinach. Assemble ingredients together and finish with juice from the lemon and a garlic scape garnish.
We hope you enjoy the box this week!
Love your farmers,
Bryan Crigler, Kate Foerster, Michael Crigler, Lauren Kohan Crigler
Wednesday, June 15, 2011
CSA Week 2: All Hale Kale!
Dear Herbal Turtlers,
This week was turtle-tastic! Despite a fall down the stairs and a blown knee by two of your humble farmers, this bale is still in tip-top turtle shape to bring you the terrific contents of this Week 2 CSA box. Also, Lauren saw her first hummingbird. What a coincidence!
We would like to thank you all for helping to make our first week a great success. We hope you enjoyed the sample of coffee from Fortunata’s. Please let us know if you are interested in purchasing a coffee and/or bread share.
We love Wednesdays because we get to harvest your veggies instead of waging war on wicked weeds. Speaking of wicked weeds, if you are interested in coming out to the farm for a tour or just to get your hands dirty and see where your food is coming from give us a call.
What’s in your box this week:
Easter Egg Radishes
Baby Spinach
Pea vines
Chives (for real this time)
And the hippest brassica in all the land: Red Russian Kale
Here are a few recipes we thought you'd enjoy:
Radish Leaf Soup (Forgotten Skills of Cooking)
Ingredients:
3 tbs. butter
5 oz potatoes, peeled and chopped
¾ C. onion, peeled and chopped
Salt and freshly ground black pepper
3 cups of water or chicken stock
1 cup of whole milk
5 oz radish leaves, chopped
Directions:
Melt the butter in a heavy-bottomed saucepan. When it foams, add the potatoes and onions, and toss until well coated. Season with salt and pepper. Stir well, cover and sweat on a gentle heat for 10 minutes. When the vegetables are almost soft but not colored, add the stock and milk. Bring to a boil and simmer until the potatoes and onions are fully cooked. Add the radish leaves and boil with the lid off for 4-5 minutes, until the radish leaves are cooked. Do not overcook or the soup will lose its fresh green color. Puree in a blender. Taste, and adjust seasoning.
Also, try the radishes dipped in butter with sea salt!
Recipe #2
Stir-fried Kale (Forgotten Skills of Cooking)
Ingredients:
1 tablespoons olive oil
1 slice of fresh squeezed lemon juice
1 small onion chopped
1 clove garlic minced
1/3 cup bread crumbs
1 bunch of kale - washed, dried, and shredded (Turtle tip-don’t forget to destalk your kale!)
Directions:
Heat oil over medium-high heat in a large frying pan. Add onions and garlic; cook and stir until soft.
We hope you enjoy your box this week. Please check out the Herbal Turtle Farms Facebook page for a special newscast made just for our members! http://www.facebook.com/pages/Herbal-Turtle-Farms/357905039061
Love your farmers,
Bryan Crigler, Kate Foerster, Michael Crigler, Lauren Kohan Crigler
Tuesday, June 14, 2011
The Eats
Turtle Tasties: Penne with kale, pea vines and sun-dried tomatoes and tofu in a garlic butter sauce and fresh baked bread. Yumbo!
Thursday, June 9, 2011
A group of turtles is called a bale…and this bale worked our turtle tails
off to bring you the humble contents of this first box of the 2011 CSA
season. We hope you enjoy it.
We have two boxes for each CSA member this year, labeled with your
name on it. Unfortunately, these boxes are not recyclable as they are
wax-coated. Due to environmental and economic concerns, we ask that
you please treat your boxes gingerly. Please break down your box and
return it to your pick up site when you pick up next week’s box. Thanks!
You may be wondering: “Why do I have this delicious smelling ½ lb.
of Fortunata’s Coffee in my box?!” Well friends, as some of you may be
aware, Herbal Turtle Farms has partnered with Fortunata’s Coffee in
Fountain City, WI and Renaissance Breads in Galesville, WI.
Fortunata’s Coffee is 100% Organic and Fair Trade coffee sourced from
around the world and roasted in small batches by the famous Coffee Joe
Libera in Fountain City, WI. It’s delicious.
Prices for Coffee Share:
Weekly ½ lb. share: $105 // Weekly 1 lb. share: $210
Renaissance Bread is the rebirth of fresh baked breads and fine pastries
made with quality ingredients. Their bread is made by hand
in small batches by two young sisters devoted to providing the community
with local, quality, organic baked goods. All breads are made from
100% organic flour and grains without preservatives.
The bakery is locally owned and operated by Sally Reimer and Harmony
Bork in downtown Galesville, WI. Their products are featured at local
co-ops, food stores, cafes, and farmers markets in the surrounding area.
They also take orders for special occasions.
- 7-Grain Bread 1lb. 8oz. sliced loaf. Organic whole wheat flour, grains
(millet, wheat, rye, barley, flax, steel-cut oats, corn), canola oil, honey,
apple cider vinegar, yeast, and sea salt.
- Wisconsin Sourdough Bread 1lb. 8oz. sliced loaf. Organic white flour,
yeast, and sea salt.
- Wheat Wisconsin Sourdough Bread 1lb. 8oz. sliced loaf. Organic white
flour, organic whole wheat flour, yeast, and sea salt.
Prices for Bread Share:
- 7-Grain Bread Share (1 1lb. 8oz. loaf/week): $95
- WI Sourdough Bread Share (1 1lb. 8oz. loaf/week): $90
- Wheat WI Sourdough Bread Share (1 1lb. 8oz. loaf/week): $90
If you are interested in signing up or finding out more information about
either the coffee or bread share, let us know!
Thanks for the support! We are excited to be sharing the season with
you and welcome any feedback (praise or constructive criticism) that you
may have for us. You can also find this newsletter and updates on our
website www.herbalturtlefarms.com. Until next week!
Your farmers,
Bryan Crigler, Kate Foerster, Michael Crigler, Lauren Kohan Crigler
Here are a few recipies we thought you might enjoy:
Refreshing Radish Spread/Dip
(www.inmykitchengarden.blogspot.com)
Makes about 2 cups
2 cups (8 ounces) halved or quartered radishes
1 cup chopped scallions, white and green parts
(purple spring onions are nice, too)
½ cup (or more to taste) packed chopped fresh
parsley
8 ounces (or more) cream cheese, softened
4 ounces feta cheese, crumbled (optional)
1 Tablespoon fresh lemon juice
¾ teaspoon salt (start with less if you're including
the feta)
Several grinds of fresh pepper
Cottage cheese (optional)
Whiz the radishes, scallions, and parsley in a
food processor until finely chopped. Add the
cream cheese, feta cheese (if using—or you can
always stir it into part or all of the batch later),
lemon juice, salt, and pepper and process until
smooth, scraping down the sides of the processor
bowl as necessary. Add more cream cheese
if you'd like a thicker sandwich spread, or stir in
(or process in) some cottage cheese if desired.
Farmgirl Susan's Arugula Pesto
(www.inmykitchengarden.blogspot.com)
1/3 cup (or more) of your favorite olive oil
1/2 to 1 ounce garlic (about 3 to 6 smallish
cloves), peeled and sliced
6 ounces dry arugula (about 3 cups), preferably
very young leaves
3 ounces freshly grated pecorino romano or
other hard cheese (about 1 cup)
1 cup canned garbanzo beans, drained and
rinsed (about 5-1/2 ounces)
If desired, first cook the garlic:
Heat the olive oil in a small skillet over medium
heat. Add the sliced garlic to the hot oil and cook
for 1 to 3 minutes until barely golden, turning the
slices once.
Combine the arugula, pecorino romano,
garbanzo beans, and garlic (spoon it out of the
olive oil if you cooked it) in the bowl of a food
processor (I love my 12-cup KitchenAid food
processor, which comes with a handy mini bowl
that fits inside) and process until smooth.
Slowly add the olive oil in a steady stream with
the motor running. This will help the pesto
emulsify. Add salt to taste and more olive oil if
desired.
off to bring you the humble contents of this first box of the 2011 CSA
season. We hope you enjoy it.
We have two boxes for each CSA member this year, labeled with your
name on it. Unfortunately, these boxes are not recyclable as they are
wax-coated. Due to environmental and economic concerns, we ask that
you please treat your boxes gingerly. Please break down your box and
return it to your pick up site when you pick up next week’s box. Thanks!
You may be wondering: “Why do I have this delicious smelling ½ lb.
of Fortunata’s Coffee in my box?!” Well friends, as some of you may be
aware, Herbal Turtle Farms has partnered with Fortunata’s Coffee in
Fountain City, WI and Renaissance Breads in Galesville, WI.
Fortunata’s Coffee is 100% Organic and Fair Trade coffee sourced from
around the world and roasted in small batches by the famous Coffee Joe
Libera in Fountain City, WI. It’s delicious.
Prices for Coffee Share:
Weekly ½ lb. share: $105 // Weekly 1 lb. share: $210
Renaissance Bread is the rebirth of fresh baked breads and fine pastries
made with quality ingredients. Their bread is made by hand
in small batches by two young sisters devoted to providing the community
with local, quality, organic baked goods. All breads are made from
100% organic flour and grains without preservatives.
The bakery is locally owned and operated by Sally Reimer and Harmony
Bork in downtown Galesville, WI. Their products are featured at local
co-ops, food stores, cafes, and farmers markets in the surrounding area.
They also take orders for special occasions.
- 7-Grain Bread 1lb. 8oz. sliced loaf. Organic whole wheat flour, grains
(millet, wheat, rye, barley, flax, steel-cut oats, corn), canola oil, honey,
apple cider vinegar, yeast, and sea salt.
- Wisconsin Sourdough Bread 1lb. 8oz. sliced loaf. Organic white flour,
yeast, and sea salt.
- Wheat Wisconsin Sourdough Bread 1lb. 8oz. sliced loaf. Organic white
flour, organic whole wheat flour, yeast, and sea salt.
Prices for Bread Share:
- 7-Grain Bread Share (1 1lb. 8oz. loaf/week): $95
- WI Sourdough Bread Share (1 1lb. 8oz. loaf/week): $90
- Wheat WI Sourdough Bread Share (1 1lb. 8oz. loaf/week): $90
If you are interested in signing up or finding out more information about
either the coffee or bread share, let us know!
Thanks for the support! We are excited to be sharing the season with
you and welcome any feedback (praise or constructive criticism) that you
may have for us. You can also find this newsletter and updates on our
website www.herbalturtlefarms.com. Until next week!
Your farmers,
Bryan Crigler, Kate Foerster, Michael Crigler, Lauren Kohan Crigler
Here are a few recipies we thought you might enjoy:
Refreshing Radish Spread/Dip
(www.inmykitchengarden.blogspot.com)
Makes about 2 cups
2 cups (8 ounces) halved or quartered radishes
1 cup chopped scallions, white and green parts
(purple spring onions are nice, too)
½ cup (or more to taste) packed chopped fresh
parsley
8 ounces (or more) cream cheese, softened
4 ounces feta cheese, crumbled (optional)
1 Tablespoon fresh lemon juice
¾ teaspoon salt (start with less if you're including
the feta)
Several grinds of fresh pepper
Cottage cheese (optional)
Whiz the radishes, scallions, and parsley in a
food processor until finely chopped. Add the
cream cheese, feta cheese (if using—or you can
always stir it into part or all of the batch later),
lemon juice, salt, and pepper and process until
smooth, scraping down the sides of the processor
bowl as necessary. Add more cream cheese
if you'd like a thicker sandwich spread, or stir in
(or process in) some cottage cheese if desired.
Farmgirl Susan's Arugula Pesto
(www.inmykitchengarden.blogspot.com)
1/3 cup (or more) of your favorite olive oil
1/2 to 1 ounce garlic (about 3 to 6 smallish
cloves), peeled and sliced
6 ounces dry arugula (about 3 cups), preferably
very young leaves
3 ounces freshly grated pecorino romano or
other hard cheese (about 1 cup)
1 cup canned garbanzo beans, drained and
rinsed (about 5-1/2 ounces)
If desired, first cook the garlic:
Heat the olive oil in a small skillet over medium
heat. Add the sliced garlic to the hot oil and cook
for 1 to 3 minutes until barely golden, turning the
slices once.
Combine the arugula, pecorino romano,
garbanzo beans, and garlic (spoon it out of the
olive oil if you cooked it) in the bowl of a food
processor (I love my 12-cup KitchenAid food
processor, which comes with a handy mini bowl
that fits inside) and process until smooth.
Slowly add the olive oil in a steady stream with
the motor running. This will help the pesto
emulsify. Add salt to taste and more olive oil if
desired.
Tuesday, June 7, 2011
2011 Herbal Turtle CSA!!
Our first box of the 2011 season will be delivered this Wednesday (June 8th)!
The Trempealeau drop site will be located at Don Hellrung’s office downtown (across the street from the Trempealeau Hotel). Pick up will be between 3 and 6pm. The Winona drop site is at Bluff Country Coop on the corner of 2nd and Johnson St. Boxes will be in the produce section and can be picked up between Noon and 8pm. Please keep in mind that if you pick your box up at the end of the day, your produce will not look near as nice as it did when we first packed it!
In addition to all of the amazing mushroom, egg, and herb add-ons we currently offer, this year we are also giving you the opportunity to buy a bread share from Renaissance Breads in Galesville, WI, and/or a coffee share from Fortunata’s Coffee in Fountain City, WI. You will find information for both of these shares in your first box along with a free coffee sample!
We will include a printed newsletter in each box. Newsletters will include an explanation of the contents of the boxes that week, recipes, farm news and stories, and upcoming events. We will also post the information on our blog/website: www.herbalturtlefarms.com so check it often. As an added tool for those of you who enjoy hiking in the woods, we have built a page on our website called “The Adventures of Fungiboy”. This page is dedicated to discussing and identifying mushrooms that are commonly found in our area. We are also very active on Facebook, Twitter, and Linkedin so be sure to find us on any of these sites if you are on them!
From time to time Herbal Turtle Farms will host different workshops and as a CSA member you will receive a 50% discount if you would like to attend any.
If you are ever interested in getting your hands dirty in the gardens or would just like to visit the farm, please give us a call and we will set up some time for you to come out! Please feel free to contact us anytime at:
Bryan’s Cell: 507.450.5877
Email: info@herbalturtlefarms.com
We’re looking forward to being your farmers!
Bryan Crigler
Kate Foerster
Michael Crigler
Lauren Kohan-Crigler
The Trempealeau drop site will be located at Don Hellrung’s office downtown (across the street from the Trempealeau Hotel). Pick up will be between 3 and 6pm. The Winona drop site is at Bluff Country Coop on the corner of 2nd and Johnson St. Boxes will be in the produce section and can be picked up between Noon and 8pm. Please keep in mind that if you pick your box up at the end of the day, your produce will not look near as nice as it did when we first packed it!
In addition to all of the amazing mushroom, egg, and herb add-ons we currently offer, this year we are also giving you the opportunity to buy a bread share from Renaissance Breads in Galesville, WI, and/or a coffee share from Fortunata’s Coffee in Fountain City, WI. You will find information for both of these shares in your first box along with a free coffee sample!
We will include a printed newsletter in each box. Newsletters will include an explanation of the contents of the boxes that week, recipes, farm news and stories, and upcoming events. We will also post the information on our blog/website: www.herbalturtlefarms.com so check it often. As an added tool for those of you who enjoy hiking in the woods, we have built a page on our website called “The Adventures of Fungiboy”. This page is dedicated to discussing and identifying mushrooms that are commonly found in our area. We are also very active on Facebook, Twitter, and Linkedin so be sure to find us on any of these sites if you are on them!
From time to time Herbal Turtle Farms will host different workshops and as a CSA member you will receive a 50% discount if you would like to attend any.
If you are ever interested in getting your hands dirty in the gardens or would just like to visit the farm, please give us a call and we will set up some time for you to come out! Please feel free to contact us anytime at:
Bryan’s Cell: 507.450.5877
Email: info@herbalturtlefarms.com
We’re looking forward to being your farmers!
Bryan Crigler
Kate Foerster
Michael Crigler
Lauren Kohan-Crigler
Monday, April 25, 2011
Plants in the ground!
We got a ton of plants in the ground today! Thank you rain for the 3 day window!!!
Friday, April 22, 2011
Looking for some spawn?
Herbal Turtle Farms is now offering a wide variety of spawn for the 2011 mushroom season! We will be updating our website to include pricing and information soon... in the meantime, if you are interested in purchasing spawn for spring inoculations please let us know! You can email us at info@herbalturtlefarms.com.
Thursday, April 14, 2011
Winona Earth Day Gathering
We will have an Herbal Turtle booth at the Winona Earth Day Gathering this year! Unfortunately due to April weather issues the event has been moved indoors.... it will still be a ton of fun though! There is a great line up of bands, vendors, and general "earthiness". This is a free event and will be held at the Winona East Rec Center. Click here for a map. Hope to see you there!!
Wednesday, January 26, 2011
2011 CSA Shares!!!!
2011 CSA shares are filling up fast!!!! If you are interested in being a part of the Herbal Turtle Farms CSA let us know... We are offering full and half veggie shares, full and half mushroom shares, bi-weekly herb shares, and egg shares! Give us a shout or send an email to info@herbalturtlefarms.com
Cheers,
Bryan Crigler
Mushroom Guru
Herbal Turtle Farms
Cheers,
Bryan Crigler
Mushroom Guru
Herbal Turtle Farms
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