February 22, 2010

22 Feb

A note from our Farm Manager, Toby McPartland:

If you have walked around the farm recently or shopped at the newly re-modeled farm stand, then you have seen the beautiful work of Martin Camp, better known around the property as Marty. For a while now the farm has been short on funds, but the need to maintain and improve the infrastructure continues to grow. Thankfully for us, Marty enjoys spending time at Fairview Gardens, and generously offers his expertise on carpentry, plumbing, big-tree work or listening to one of my crazy ideas.

Marty and his wife Lisa joined the CSA shortly after they moved to Goleta from Boston last year. I think the Fairview-Marty relationship really blossomed on the day that Marty saw our decrepit washing-station and asked if we wanted a better system for washing vegetables. Since then Marty has improved our washing station, renovated the Stand, fixed broken windows at the historic farmhouse, and removed the dead Sycamore tree that was a danger to the front of the house for many years.

We are so grateful for all his help, and want to share his talents with the CSA community. If you need assistance with plumbing, carpentry, electrical work, cabinet making, furniture making, or any other such project, then give him a call. He is a Fine Carpenter with many years of experience. You can contact Marty at (978) 815-3796 to discuss rates and projects. We highly recommend his craftsmanship.

Sincerely,

Toby McPartland, Farm Manager

Sneak Peek: chard, kale, lettuce, oranges, lemons, cilantro, beets, and bok choy.

Recipes:

Sesame Beets

This recipe takes over an hour, but you really only need to work for 15 minutes. The rest of the time, the beets are roasting or cooling.

1 pound beets
2 T fresh lemon juice
1 tablespoon rice wine vinegar or apple cider vinegar
1 tablespoon sesame seeds (use black sesame seeds if you can find them)
2 Tablespoons of green garlic
1 teaspoon sugar (optional)
salt and black pepper

Cut off beet greens, and peel the rest of the beet. Wrap in foil. Roast beets for 45-60 minutes at 400°. You’ll know the beets are done if you can pierce them easily with a fork. Let beets cool for a 1/2 hour, then slice into thin rounds. Toss with the other ingredients. Enjoy!

Chard Rolls
This recipe is a great vegetarian meal, a delicious way to use up leftover rice, and also great for potlucks. I adapted this recipe from a recipe called Swiss Chard Rolls Two Ways, from the cookbook Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals, by the Moosewood Collective.

Note: You can save yourself time by serving this meal as a casserole, instead of rolling the chard leaves with filling. If you’re not going to make the rolls, then cut up the chard leaves and add them to the mushroom mixture, just before you add the rice. Then proceed with step 4.

12 large chard, Swiss chard, or Rainbow chard leaves
1 cup of garlic greens (or onion), diced
1 Tablespoon of olive oil or butter
1 celery stalk, chopped
1 cup of sliced mushrooms
1 Tablespoon dry sherry
1 Tablespoon soy sauce
1/2 teaspoon dill
pinch of thyme (optional)
1 cup cooked brown rice
Juice of 1 lemon
1/4 cup walnuts
5 artichoke hearts (optional)
1/4 cup of tomato sauce or homemade ketchup (optional)
1/2 Swiss Cheese (optional)

1. Blanch the greens. Remove and discard the stems and any tough ribs of the chard. Blanch the leaves in boiling water for 3 minutes, until pliable. Set aside.

2. Prepare the filling. Saute the green garlic in olive oil for 3 minutes. Add the celery and the marjoram. Cook for 5 minutes, until vegetables are softened. Stir in the mushrooms, sherry, soy sauce, dill, and thyme, and simmer until the mushrooms are tender. Remove from the heat and stir in the rice, lemon juice, walnuts, and artichoke hearts. Preheat oven to 350°. Spry a 9 x 12 inch dish baking dish with oil or cooking spray. Set aside.

3. Prepare the rolls. Place about 1/4 cup of the filling in the center of each chard leaf. Fold the sides of each leaf towards the center, and then roll it up from the stem end to the tip to form a neat little package.

4. Finish. Place the rolls, seam side down, in the baking dish (or just put the whole mixture into a baking dish if you didn’t make the rolls.) Pour the tomato juice over the rolls, sprinkle with Swiss cheese, and bake for 30-40 minutes, until heated through.

Cilantro-Peanut Stir Fry Sauce

I have used this sauce for years and love to put it over quinoa and stir-fried (or steamed) vegetables.

½ cup of peanut butter
½ – 1 bunch of cilantro, washed (stems are okay)
¼ soy sauce
1- 2 Tablespoons honey
Juice of ½ lemon or lime
¼ teaspoon cayenne (optional)
2 cloves garlic
1 Tablespoons ginger (optional)
2 Tablespoons water

Process all these ingredients together in a food processor. Pour over cooked vegetables and rice or quinoa.

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One Response to “February 22, 2010”

  1. Peggy Cook April 5, 2010 at 4:01 am #

    We are friends with Marty and Lisa. We miss them like crazy here in Massachusetts.
    They are the best and Marty does fantastic work!
    We are jealous of your fresh vegetables in the winter!
    Peggy Cook and family

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