28. July 2011 by admin.

Harvest #10–July 29, 2011

(this is a bit approximate, we’ll see tomorrow!)

Garlic

Heirloom tomatoes (2-3 pounds per box. Double up on this item if you want more, its a steal for heirloom tomatoes! CSA member special; $5/pound in the store)

Cucumbers

Leeks

jalapeno peppers (limited)

Green peppers

Specialty Italian eggplant called Beatrice (its pink!)–I made wonderful creamy babaganouj with this.

Japanese eggplant

Sweet or Thai basil (I made pesto with Thai basil and I LOVE it. Its a richer taste, almost spicey in a very good way). Bigger bags this week, great for those making pesto.

cabbage

zucchini

In addition to 8 of these items, U-Pick crops are included in your share:

Cherry Tomatoes (”Candy Lane”)–its a peak week! bring a small basket to fill!

Zinnia u-pick flowers–looking beautiful, take home a bouquet (bring a jar for a little water?)

The herb garden

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21. July 2011 by admin.

Harvest #9–July 22, 2011

Garlic

Heirloom tomatoes (2-3 pounds per box. Double up on this item if you want more, its a steal for heirloom tomatoes! CSA member special; $5/pound in the store)

Leeks

jalapeno peppers

Green peppers

Specialty Italian eggplant called Beatrice (its pink!)–I made wonderful creamy babaganouj with this.

Japanese eggplant

Sweet or Thai basil (I made pesto with Thai basil and I LOVE it. Its a richer taste, almost spicey in a very good way). Bigger bags this week, great for those making pesto.

cabbage

chard (oh sweet healthy endlessly available chard)

zucchini

Beets (very limited supply)

In addition to 8 of these items, U-Pick crops are included in your share:

Cherry Tomatoes (”Candy Lane”)

Zinnia u-pick flowers

The herb garden

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20. July 2011 by admin.

 We are becoming known for our hairy garlic (with roots still on!) and our traditional drying technique of hanging the garlic in the barn. Reminiscent of a tobacco barn maybe? But much better for you!

We have been saving our own garlic seed for a bunch of years now, so its our own variety. Our seed originated from “Music” variety, so we call ours “House in the Woods Music”. I like the connection to our decade of concerts on the farm, in the same barn that housed the concerts. Some of the concerts were held under the hanging garlic. I hope the walls will always be permeated with garlic, music, and good times all around.

CSA members are enjoying our fresh, local, organic garlic–a difficult to find commodity. It is now also available at The Common Market, so you don’t have to be a CSA member to enjoy our garlic and heirloom tomatoes:

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20. July 2011 by admin.

Heirloom Tomato Tasting at The Common Market

This Saturday July 23, 11:30am-2:00pm at The Common Market in Frederick. See their website for directions. Meet me there and sample some great local food! Heirloom tomatoes, mozzarella, ice cream, sauces, juices and jams. All local items at The Common Market will be 10% off!~

Here is the flyer with more information about the different tastings happening in the store on Saturday:

July 23 CM demo

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7. July 2011 by admin.

Harvest #7, July 8, 2011

OK, we have a lot of different items all ready for harvest for this
week. We’ll just lay em out for you and let you choose. Its like a
farmer’s market here at House in the Woods and you get to choose from
all the beautiful options. If you want more than 8 items, extra items
are available for $3.50, so you can’t lose.
Select 8 from the following items for this Friday:

Fresh garlic (We’ll offer the seconds/splits for a few weeks, use it
soon, or put peeled cloves in a jar with olive oil in the frig; the
beauties are curing, for later CSA weeks and for sale by the pound next
month)

Beets! We MUST pull the beets!

Heirloom tomatoes (we don’t know what kind of quantities we have yet, but they are coming. We’ll see!)

fennel, try it sliced thin on the grill. The last week of fennel.

jalapeno peppers

Green peppers

Italian eggplant including specialty Italian called Beatrice (its pink!)

Japanese eggplant

Sweet or Thai basil (I made pesto with Thai basil and I LOVE it. Its a richer taste, almost spicey in a very good way)

scallions (almost gone)

lettuce (a new smaller batch of lettuce, red and romaine)

garlic scapes (if there is still interest in scapes, we still have some…)

cabbage

chard (oh sweet healthy endlessly available chard)

zucchini

bok choy maybe

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7. July 2011 by admin.

Double Sesame Pac Choi

2 small heads Pac Choi
2 teaspoons light sesame, canola, or corn oil
2 teaspoons toasted (dark) sesame oil, or to taste
2 teaspoons tamari soy sauce
1 teaspoon rice vinegar
2 tablespoon toasted sesame seeds

1. Wash pac choi and cut the leaves away from the stalks.  Cut stalks into 1/3- to 1/2-inch pieces and set aside.  Place leaves one on top of the other, roll up, and slice into 1/2-inch strips.  Cut in half if they are too long.  Set aside.

2. Heat a large wok or skillet over high heat.  Add the oil and swirl in wok to coat sides.  Do not burn the oil.  Add the sliced leaf stalks and leaves and stir-fry over high heat to coat with the oil.  Cover for about 30 seconds to create some steam.  Check greens and stir-fry until bright green and crisp-tender, 2 to 3 minutes.  Add 1 tablespoon water, if necessary, to prevent sticking.

3. When greens are done, season with the toasted sesame oil, tamari, and rice vinegar.  Garnish with toasted seeds.  Serve with rice and steamed fish or grilled chicken, or just on its own.

 - Greens, Glorious Greens by J. Albi & C. Walthers

Spring Roll Salad

1 pack thin rice noodles – cook and save some of the water.

2 small bunches of Pac Choi thinly sliced including the greens.

1 bunch green onions thinly sliced including some of the green.
1 cup diced cucumber.
1 grated carrot.
handful of chopped mint
handful of chopped cilantro

Toss together. 

Make a dressing using:

½ cup of the reserved water
½ cup chunky peanut butter
¼ cup Hoisin sauce (or less depending on your taste)
And for a little kick a dash of garlic chili sauce

If serving later, wait to add the dressing.   Add other veggies, grilled shrimp, fish, chicken!  Make this salad your own!

Asian Slaw—simple and delicious! (gluten free, dairy free!)

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7. July 2011 by admin.

The Veggie Sandwich!!!

Introducing the vegetable sandwich.  What makes this sandwich so special?  The simple, yet creative vegan spread that you use on this delicious mixture of greens and more!  Choose from four!

Yes, first choose your bread [or try a warm tortilla wrap!] and then……

Create a mixture of early summer greens, chopped and tossed with slices of roasted peppers, olives, radishes, scallions, be creative. [For the elevated version, grill or roast eggplant and zucchini with slices of heirloom tomato, oh my…]

Finally, choose one of these deliciously simple spreads and prepare to be amazed!

Hummus vegan and gluten free, low sodium

2 cup dried garbanzo beans (chickpeas)

¾ c. tahini

6 tablespoons of extra virgin olive oil

10 cloves of garlic, minced

Juice of 3-4 lemons

½ teaspoon of ground cumin

sea salt

Rinse and soak beans for two to three hours.  Drain beans and bring to slow boil for one hour or until soft.  Drain beans and combine all ingredients in a food processor and process until soft.  Add water if mixture is too thick.  Add lemon juice and sea salt to taste. 

Pesto  vegan and gluten free, low sodium

¼ cup pine nuts or walnuts  [walnuts are the pine-nut-on-a-budget]

2 garlic cloves, peeled

¼ cup extra virgin olive oil or walnut oil

¼ cup veggie broth   

4 cups basil leaves or any baby greens

[Note from ilene: my recipe is 3-4 cloves garlic, 3 tbsp walnuts, 1/3 cup olive oil, 3 cups packed basil and up to a half tsp salt. I freeze it in ice cube trays and then pop em out into ziploc bags]

Process ingredients in a food processor or blend in a blender until finely minced. Feel free to make this traditional pesto in large batches, because it freezes well for up to 3 months or refrigerate for up to 5 days!

Guacamole  vegan and gluten free, low sodium

Guacamole gradually darkens when exposed to air so serve immediately.

4 ripe avocados

2 tablespoons finely chopped onion

2 fresh Serrano chili peppers, seeded and finely chopped

Fresh lime juice

Sea salt

Cut avocados in half, remove pits, and squeeze or scoop pulp into a bowl.  Mash with fork.  Add onions and peppers.  Mix well with fork.  Season to taste with salt and lime juice.

Roasted Garlic and Herb Spread  vegan and gluten free, low sodium

4 heads of garlic, roasted

3 T extra virgin olive oil

a mixture of fresh herbs like basil, rosemary, parsley, thyme, oregano–chopped

sea salt, black cracked pepper

In a bowl, mix roasted garlic with olive oil and chopped herbs until mixture comes together as a thick paste.  Add sea salt and pepper.  Spread on bread.

———————————————————–

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7. July 2011 by admin.

Harvest #7, July 8, 2011

OK, we have a lot of different items all ready for harvest for this week. We’ll just lay em out for you and let you choose. Its like a farmer’s market here at House in the Woods and you get to choose from all the beautiful options. If you want more than 8 items, extra items are available for $3.50, so you can’t lose.
Select 8 from the following items for this Friday:

Fresh garlic (We’ll offer the seconds/splits for a few weeks, use it soon, or put peeled cloves in a jar with olive oil in the frig; the beauties are curing, for later CSA weeks and for sale by the pound next month)

Beets! We MUST pull the beets!

Heirloom tomatoes (we don’t know what kind of quantities we have yet, but they are coming. We’ll see!)

fennel, try it sliced thin on the grill. The last week of fennel.

jalapeno peppers

Green peppers

Italian eggplant including specialty Italian called Beatrice (its pink!)

Japanese eggplant

Sweet or Thai basil (I made pesto with Thai basil and I LOVE it. Its a richer taste, almost spicey in a very good way)

scallions (almost gone)

lettuce (a new smaller batch of lettuce, red and romaine)

garlic scapes (if there is still interest in scapes, we still have some…)

cabbage

chard (oh sweet healthy endlessly available chard)

zucchini

bok choy maybe

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3. July 2011 by admin.

Honey, what do you want from the farm this week?

Cellular meets CSA…

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2. July 2011 by admin.

First tomato of the season, a Cherokee Purple. CSA members each received a precious ONE tomato, a first taste of what’s to come very soon. Not bad for the first day of July! (Note to non-gardeners: this is early for tomatoes…). Yes, I’ll admit it with full disclosure for fairness in the competitive world of the “first ripe tomato race”: these were grown in our hoophouse, a little head start to the season.

Here a happy little one gobbles hers up like an apple. I love that.

Posted in Weekly CSA Harvests, Heirloom Tomatoes, Veggies, On the Farm | 1 Comment »