Tuesday 31 July 2012

Fenez Follies CSA - Week #6 - What's in the Box - This Week's Focus - Summer Squash


It's week #6 and we officially have the longest heat wave since 1936... add to that the hail storm that blew through the farm on Sunday and you could surmise that the stress level on the farm is a little high!

 
Most of the more tender large leaf plants took a beating (melons, cucumbers, squash, greens, etc), but some of the plants are already beginning to recover despite the gaping holes in their leaves. You'll find a few dents and scrapes in your veggies and a lot less greens until we can recover from this. Welcome to farming!


 


















What's in the box this week:
Carrots
Broccoli
Swiss Chard (a bit battered by hail)
Beans
Zucchini
Kohlrabi
Onions and Leeks
Potatoes
Cucumber
Herbs (cilantro, basil, parsley)
Summer Squash
Radishes

This week's focus? Summer Squash (the yellow pumpkin shaped veggie)
The word “squash” is derived from “askutasquash,” which literally means “a green thing eaten raw” in the language of the Nahahiganseck Sovereign Nation. The squash is versatile. While some require cooking, others, like zucchini, can be prepared in every conceivable way: raw, sautéed, grilled, steamed, boiled, broiled, baked, fried, microwaved or freeze-dried. Easily puréed for soups, cakes, pies and quick breads, it also can be spiced and added to rice pilafs, cubed and grilled on skewers, added to stews and made into famous dishes like ratatouille and pumpkin pie. Served alone or as an side dish, the diverse flavors of squash lend itself to any occasion.

Some advice on storing squash:
  • Avoid storing squash near apples, avocados or passionfruit, all of which are are natural ripening agents that release ethylene gas. While they are great to throw into a paper bag to aid the ripening process of other fruits like pears, bananas and tomatoes (and to quicken plant flowering), they only discolor and decay zucchini and other dark green squash.
Simple Sauteed Squash
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions, optional


Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.
Enjoy!

Tuesday 24 July 2012

Fenez Follies CSA - Week #5 - What's in the Box - This week's focus - Zucchini - a vegetable or a dessert?

It's week #5 and the heat continues. The lettuce and spinach are bolting but the melons are happy! We have lots of green tomatoes on the plants so looks promising for you tomato lovers!

We are a bit distracted due to a cattle escape - so if you are heading out our way and have some time on your hands for a cattle rescue - let us know! :) It will likely require all hands to rustle Gilbert and Grace out of the neighbouring corn field!

Many of you will be happy to find fresh garden potatoes in this week's box! We had our favorite summer supper the other day - fresh beans and potatoes smothered in butter - nothing else needed! Yum!

What's in the box:

Carrots
Cauliflower and/or Broccoli
Kale
Swiss Chard
Beets
Peas
Beans
Zucchini
Kohlrabi
Onions and Leeks
Potatoes
Cucumber
Herbs (dill, basil, parsley)

This week's focus? Zucchini - a vegetable or a dessert?

Most of the zucchini's you will find in the boxes are on the bigger size - perfect for turning them into our favorite dessert!  Below I've revealed a Fenez Family trade secret - Grandma Fenez's Chocolate Zucchini cake! Our kids ate it for years before they realized that there was actually vegetables in it!


Just shred the zucchini using a cheese grater and away you go!  (of course you could also use it to make some fabulous zucchini chips or simply eat raw alone or in a salad!)

Grandma Fenez's Chocolate Zucchini Cake

1/2 cup soft margarine
1/2 cup vegetable oil
1 3/4 cup white sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk (add a tsp of vinegar or lemon juice to milk to make it sour)
2 1/2 cups flour
4 tablespoons cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
2 cups finely diced or shredded zucchini
1/2 cup of chocolate chips

Cream margarine, sugar and oil.  Add eggs, milk and vanilla, beat well.  Mix dry ingredients in a separate bowl and then add to mixture, beat well. Stir in zucchini. Spoon into greased and floured 9 x 13 inch pan. Sprinkle with chocolate chips, bake at 325 degrees for 40-45 minutes. Needs no frosting.

Enjoy! (Thanks Grandma for sharing the recipe!)


Tuesday 17 July 2012

Week #4 - What's in the Box - This Week's Focus - Kohlrabi


Another hot week but at least we got a bit of rain on Sunday! The veggies are very happy with the cooler temperatures and the bit of moisture. (and so are we!). Some of you have been asking about our potatoes. We had some wind damage a few weeks ago and the plants are trying to recover thus not putting a lot of energy into the potatoes (more into the plant). But not to worry, a bit more time and everyone will be enjoying the heavenly taste of fresh potatoes from the garden!

What’s in the box:
Carrots
Broccoli
Kale
Swiss Chard
Romaine or Butternut Lettuce
Mixed Greens
Beets
Basil
Peas (you can eat like snap peas – pod and all!)
Zucchini
Kohlrabi
Cauliflower
Beans
 
This week’s focus? Kohlrabi

This week in your box you will find a round pale green vegetable (looks a bit like sputnik) that some of you might not be familiar with. Also known as the German turnip (its OK ... Dana it doesn't taste like turnip!). Kohlrabi is in the brassica family (cabbage, broccoli, cauliflower, kale, brussel sprouts) and tastes similiar to a broccoli stem or cabbage heart but milder and sweeter. Some people have suggested it tastes a bit like an apple!

Kohlrabi can be eaten raw as well as cooked. Raw - simply peel and slice and eat - also great in a salad. (you can also eat the leaves)

You will find numerous recipes on the internet on how to cook Kohlrabi and it is often found in Indian cuisine.

Below I've included a very simple recipe for Roasted Kohlrabi:




Ingredients

  • 4 kohlrabi bulbs, peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/3 cup grated Parmesan cheese

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
  3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
Enjoy!

Tuesday 10 July 2012

Fenez Follies CSA Week #3 – What’s in the box? and How to store your vegetables without plastic!

Yikes it’s hot out there. In this kind of weather, you learn to get up early and work in the early mornings and late evenings! Thank goodness the mosquitoes don’t like this heat as well!  Our pump is getting a workout, trying to keep up on the watering.

What’s in the box:

Carrots
Broccoli
Kale
Swiss Chard
Romaine Lettuce
Mixed Greens
Beets
Mixed Herbs (Basil, Cilantro, Dill, Parsley)
Peas (you can eat like snap peas – pod and all!)
Zucchini

This week’s focus? How to store/keep veggies?

We pick your vegetables within hours of dropping them off, so you can’t get much fresher and certainly eating them right away is one option of course! However, if you are hoping to keep some of that goodness for later, we thought we could share some tips for how to store these goodies (without using a lot of plastic). These tips come from the Berkley Farmer’s Market which prides itself on being a Zero Waste market. Check out the full document here, but we’ve provided the tips you need to store this week’s box below for your convenience:

Basil – is difficult to store well (so use it asap). Basil does not generally like to be cold or wet for that matter. The best method is a airtight container/jar loosely packed with a small damp piece of paper towel inside – left out on a cool counter.

Beets – cut the tops off to keep beets firm, (be sure to keep the greens) leaving any top on root vegetables draws moisture from the root, making them lose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.

Beet greens – place in an airtight container with a little moisture.

Broccoli – place in an open container in the fridge or wrap in a damp towel before placing in the fridge.

Carrots – cut the tops off to keep them fresh longer. Place them in a closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every coupld of days if they’re stored that long.

Cauliflower – will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it picked.

Greens – remove any bands, twist ties, etc. most greens must be kept in an air tight container with a damp cloth – to keep them from drying out. Kale and chard do well in a cup of water on the counter or fridge.

Herbs – a closed container in the fridge to keep up to a week. Any longer might encourage mold.

Lettuce – keep damp in an airtight container in the fridge.

Snap peas – refrigerate in an open container.

Zucchini – does fine for a few days if left on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

Enjoy!


Wednesday 4 July 2012

Week #2 Fenez Follies Farm CSA – What’s in the box? This week’s featured vegetables – Swiss Chard

Sometimes you need to be careful what you wish for…. We wanted some heat – well boy did we get some…now we want some rain. (I know, we farmers are never happy!). Anyway this week we have a few new items, thanks to the heat!

What’s in this week's box:

Carrots
Broccoli
Kale
Swiss Chard
Butternut Lettuce
Mixed Greens
Beets
Radish
Mixed Herbs (Thyme, Basil, Cilantro, Oregano, Dill)



This week’s focus on food?  Chard

Chard is a leafy green vegetable often used in Mediterranean cooking. While the leaves are always green, chard stalks vary in color. Chard has been bred to have highly nutritious leaves at the expense of the root (which is not as nutritious as the leaves). Chard is, in fact, considered to be one of the healthiest vegetables available and a valuable addition to a healthy diet (not unlike other green leafy vegetables).


Chard is a member of the beet family – also referred to as chenopods. Chard is also known by many common names such as Swiss chard, silverbeet, perpetual spinach, spinach beet, crab beet, bright lights (due to the bright and vivid spring colors when they are cooked or provided as a medley of vegetables), seakale beet, and mangold.

Chard can be harvested while the leaves are young and tender, or after maturity, when they are larger and have slightly tougher stems. Raw chard is extremely perishable.
Chard has shiny, green, ribbed leaves, with stalks that range from white to yellow to red, depending on the type.

Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sauteed: their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.
Swiss chard is high in vitamins A, K, and C with a 175 g serving containing 214%, 716%, and 53%, respectively, of the recommended daily value. It is also rich in minerals, dietary fiber and protein.

Swiss Chard Recipe
Ingredients
·  1 large bunch of fresh Swiss chard
·  1 small clove garlic, sliced
·  2 Tbsp olive oil
·  2 Tbsp water
·  Pinch of dried crushed red pepper
·  1 teaspoon butter
·  Salt
Method
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (see below). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

SWISS CHARD STEMS

Do the following:
1. Boil until tender
2. Chop into small pieces
3. Mix Tahini (sesame seed paste) or in a pinch and out of tahini, use peanut butter, lemon juice, a piece of crushed garlic and a little water, salt and pepper. This should be a pourable sauce. Proportions are up to you. I use about 1 large spoon of tahini to 1/2 spoon of lemon juice. This will be VERY THICK. Add water by the spoonful, and stir until the right consistency. Pour this mixture over the cooked, chopped stems. Eat on pita bread or tortillia rolled up. Very tasty.
4. Keep cooked stems in freezer and add to soups, stews, stir frys, mix in rice dishes, and I know you will think of another way.

Enjoy!