Weekly Farm Notes :: January 20th, 2016

Hello,

The bad weather forecasted for tomorrow has delayed the start of our Deep Winter CSA until this Saturday. We will be at the Brainerd Market from 11am to noon so please let us know if that doesn’t work and we can find an alternate plan.

We aren’t sure yet if we will make it to the market tomorrow to sell other produce but wanted to send out the list below just in case. Let’s all cross our fingers that it isn’t as bad as predicted!

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January 20th Produce

Here are the items you can expect at Market {M} or in the CSA share {CSA}:

  • Tender Collards {CSA}: if you don’t have time or energy to eat your greens fresh, check out this great idea for Super Green Veggie Powder! You dehydrate your greens along with onions, bell peppers, celery and parsley (or whatever you have on hand) and then process it into a powder. Use on eggs, with potatoes or add to a green smoothie!
  • Rainbow & Ford Hook Swiss Chard {CSA}: Swiss Chard Pancakes? I support anything in pancake form (especially when you make the batter in a blender!).
  • Red Russian & Toscano Kale {M/CSA}: I think kale plus this lovely Ginger Carrot Dressing would make an amazing salad. Bonus – you might be able to find fresh turmeric at market so you can swap it for the dried version.
  • Spigarello Broccoli Rabe {CSA}: the dark, cold days of winter lead me to bake more often than usual, and this Savory Quick Bread recipe is one I come back to again and again. It is fairly basic – flour, eggs, olive oil and yogurt – flavored with broccoli rabe and sun-dried tomatoes. Try our version or make your own!
  • Green Mild Mustard Greens {CSA}: prepare these Quick Pickled Mustard Greens to serve with any number of other items. This would be a great addition to rice and fried eggs!
  • Large Leaf Spicy Arugula {M}: my mother-in-law raves about this Farro Salad recipe, and for good reason. It sounds delicious! Ps – make sure to pick up some mint for the salad too!
  • Wasabi Arugula {M}: this White Bean, Potato and Arugula Soup sounds like a lovely warming soup to serve during these cold winter days. You can use your rosemary in this recipe too!
  • Mint & Peppermint {M}: use this in the farro salad mentioned above or simply freeze the mint leaves in an ice cube tray covered with water (maybe to use when its warm again!).
  • Rosemary {CSA}: use this in the white bean soup mentioned above or simply steep rosemary and lemon peel in white distilled vinegar for a fragrant household cleaner!

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? She discusses the new dietary guidelines and gives a quick recipe for tomato sauce (no reason to buy the stuff in jars when it’s this simple to make at home!).


Savory Quickbread with Broccoli Rabe & Sun-dried Tomatoes

Hello,

The Deep Winter CSA starts in just a few short days – yay! We are expecting broccoli rabe in this weeks share so wanted to provide one idea of what you can do with it. The recipe below is highly adaptable – the basics are flour, baking powder, salt, eggs, olive oil and yogurt along with up to 1-1/2 cups of add-ins. Lactose intolerant? Leave out the cheese. Only have collard greens on hand? Use those instead and add bacon and blue cheese. Craving something sweet? Use grated carrots, raisins and sweet spices for the add-ins. This is a recipe I come back to time and time again and hope you find it useful as well.

Did you know that broccoli rabe is not related to broccoli, but instead a close relative to the turnip? It makes sense then that the flavor is more pungent than regular broccoli, although cooking helps to tame the flavor. You may see broccoli-like buds in some varieties but the variety we grow, Spigarello, is grown just for the leaves. Check out this link for more information!

This recipe is adapted from David Lebovitz‘s Bacon and Blue Cheese Cake from The Sweet Life in Paris.

Savory Quickbread with Broccoli Rabe and Sun-dried Tomatoes
makes one 9″ loaf

Recipe notes: although I haven’t tried it, I would assume this recipe would freeze well tightly wrapped in plastic wrap and aluminum foil and stored in a zipper-lock bag.

Ingredients:

  • 1-1/2 cups spelt or all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 4 large eggs, room temp
  • 1/4 cup olive oil
  • 1/2 cup plain whole-milk or Greek yogurt
  • 2 tablespoons freshly minced parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon lightly packed lemon zest
  • 1/2 packed cup cooked broccoli rabe (be sure to squeeze out excess liquid)
  • 1/4 packed cup (2 ounces) sun-dried tomatoes, rinsed, dried and finely chopped
  • 2/3 cups (2 ounces) grated aged cheese, such as Parmesan

Directions:

  • Adjust oven rack to the middle position and preheat to 350 degrees.
  • Grease a 9″ loaf pan with non-stick cooking spray or butter and line the bottom with parchment paper (it makes it so much easier to get out of the pan later!).
  • In a medium mixing bowl, whisk together the flour, baking powder and salt. In a separate large mixing bowl, thoroughly whisk together the eggs, olive oil, yogurt, parsley, oregano and lemon zest. Pour the flour mixture into the wet ingredients and whisk until just combined. Fold in the broccoli rabe, sun-dried tomatoes and cheese. Pour batter into the prepared loaf pan and cook until a toothpick inserted in the center comes out mostly clean, about 35-40 minutes (if you have a thermometer, the internal temperature should be around 205 degrees).
  • Remove from the oven and allow to cool for about 10 minutes in the pan. Remove from the pan and allow to cool completely before slicing. Store any leftovers in an airtight container in the refrigerator for up to 7 days.