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
Red and/or Savoy Cabbage
Red Ace and Chiogga Beets


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)

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

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.

No comments:

Post a Comment