Issue #1 June 1, 2016 June 1, 2016
Beets with their greens
In the picking garden
Welcome to the first Farmshare Newsletter! The newsletter is a weekly way for us to share what’s happening on the farm, let you know about upcoming farm events, and to share some tasty recipes!
In the garden
June is a very busy time in the garden, as we are getting our warm weather crops transplanted, and beginning to think about seeding our fall crops (!!)
The peas are flowering, so that means it won’t be long before we get our first picking.
You may have noticed that the picking garden has changed this year. We have moved the perennial herbs to a new garden in front of the house, so the main garden will be for annuals. Since many of the perennial herbs are just getting established, please pick
lightly. This year, hot peppers will be a new pick-your-own crop. Some of us love them, some of us don’t, so we think this makes sense.
In your share this week is a very special treat-beets with their greens. The greens can be used just like swiss chard, and are very tender.
Five Minute Beets
4 beets, about 1 pound
1 tbsp butter
salt and pepper
lemon juice or vinegar to taste
2 tbsp chopped parsley, tarragon, dill or other herb
Grate them into coarse shreds ( a food processor would be good here). Melt butter, add the beets and toss with 1/2 tsp salt and pepper to taste. Add 1/4 cup water then cover and cook until beets are tender. Remove lid and raise heat to boil off excess water. Season with lemon juice or vinegar, salt, and herb. A tablespoon of yogurt or sour cream is always a good addition.
adapted from Vegetarian Cooking for Everyone by Deborah Madison
Broccoli Raab with Garlic and Red Pepper Flakes
“This basic preparation can be enjoyed by itself, over garlic-rubbed croutons, or tossed with
pasta.” [Also great with Italian sausage!] Deborah Madison, Vegetarian Cooking for Everyone
1 large bunch broccoli raab
3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Several pinches red pepper flakes
Lemon wedges or red wine
Leaving the leaves and florets attached, peel the large stalks. Drop them into a pot of boiling
salted water and cook for 5 minutes, longer if you like your greens tender. Leave whole or
coarsely chop. Heat the oil with the garlic and pepper flakes in a large skillet over medium-high
heat until the garlic begins to color. Add broccoli raab and cook, turning so its coated with
oil, about 5 minutes. Taste for salt. Serve with lemon wedges or vinegar on the side.
Okonomiyaki (Japanese Cabbage Pancake)
Note: I’ve never had this with okonomiyaki sauce but I like it with a mix of soy sauce, sesame oil and rice vinegar.
2 cups all purpose flour
1 1/3 cups dashi or chicken stock
4 eggs, beaten
8 cups finely chopped napa cabbage
2 cups chopped raw shrimp (optional)
8 scallions, sliced and divided
salt to taste
8 slices bacon, cut in half
2 tbsp vegetable oil
Whisk together flour, stock and eggs. Add chopped cabbage and mix so that cabbage is gently crushed into the batter. Fold in shrimp and scallion whites then season with salt.
Heat 1/2 tablespoon vegetable oil in a large non-stick skillet over medium high heat until shimmering. Add 1/4 of the batter, gently pushing the batter down with a spatula until flattened. Cook until underside is browned, about 4 minutes, then place 4 pieces of
halved bacon on the top side. Gently flip the pancake so that the side with the bacon is now cooking. Cook until the bacon is crisp and the pancake is cooked through, about 5 more minutes. Serve immediately with mayonnaise, okonomiyaki sauce, toasted sesame seeds, pickled ginger, and scallion greens. Repeat with remaining pancakes.
adapted from seriouseats.com