Two Small Farms Newsletter #393

Two Small Farms Newsletter
Issue Number 393, April 25th, 2007

1) In your box this week
2) The Tomato Dance
3) Events including a Fava Bean Upick this Sat. April 28th
4) Help Wanted
5) Photos
6) Morris Grass Fed Beef
7) Recipes
8) Which Farm?
9) Two Small Farms Contact Information

1) In your box this week: Baby Leeks, Cilantro, Baby Carrots, Teenaged Yellow Carrots, Little Gem Lettuces, Rapini Greens, Radishes, Bok Choy, Red or Gold Chard, Strawberries OR Artichokes

This week's vegetable list: I try to have it updated by Monday night, sometimes by Mon. am

Quick notes on this week's box begins the recipe section: #5.

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2) The Tomato Dance

At Mariquita Farm we're getting lined up to do the "Florida Weave." This probably sounds like the name of a square dance, but actually the "Florida weave" describes a common way to stake up tomato plants.

In the Central Coast, April 15th is generally considered the "frost-free" date. From the 15th on we're unlikely to suffer any overnight freezing. Mother Nature makes no promises about the temperatures she'll cast. This year, on the morning of the 20th there was snow on the top of the Sierra De Salinas south-west of Soledad, and I can remember various frosts on the Pajaro Valley floor after the 15th over the years, but I always start to plant my frost tender tomato vines in mid-April. Not long after we plant the tomatoes it's time to start tying them up.

Not all varieties of tomato require tying. Determinate tomato breeds set most of their flowers at once, so the harvest, when it comes, is relatively concentrated. Determinate tomatoes are often harvested by machine. Because tomatoes destined for mechanized harvest need to be tough and rubbery to withstand the rigors of being picked by a blunt instrument many determinate tomato breeds are designed to have fruit that can be beaten off the vine green, then ripened artificially with ethylene gas, before being cooked down into tomato paste for canning. But I don't grow tomatoes for industrial processing. I prefer to grow the so-called indeterminate tomatoes, which flower over a long period.

As indeterminate tomatoes flower they keep growing....and growing....and growing. Tomatoes evolved in tropical South America as short lived perennials with a rampant, vining habit. One wild tomato type that is still available to gardeners is the so-called currant cherry tomato. Currants have fruits that are hardly bigger than peas, but the vines can reach over twenty feet. The old fashioned, heirloom breeds of tomatoes that I plant still show off their origins as rampant, perennial tropical vines by sprawling over a wide area if they're not restrained. To avoid treading on the tomato plants, to make harvest easier, and to assure that the fruits are not laying on the dirt it is necessary to introduce a little discipline into the life of an indeterminate tomato.

So we pound wooden stakes at intervals down the tomato rows while the plants are still young. As the vines grow, we lash lines of twine from stake to stake, passing first on one side of each pole, then on the other side, so that the foliage is supported between the taunt strings in an upright fashion. That's the Florida Weave. As the plants grow up we spin more twine, so we end up with linear walls of tomato foliage. The workers can walk easily down the rows to inspect the plants, repair the drip irrigation tubes that run along the rows at the base of the plants, or trap for gophers. Breezes can pass between the rows, keeping the plants dry so that any threat of losing plants to humidity loving mildews is mitigated. Eventually, clusters of colorful, flavorful fruits will hang by the cluster, well above the dusty ground, and easy to pick. I'm planning on a bountiful harvest, but in the end, I remind myself that success isn't only up to me. Farming is always a dance, and nature calls the tune.

Copyright 2007 Andy Griffin
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3) Events and renewals!

Fava Bean Upick in Hollister at Mariquita Farm this Saturday April 28th 9am - 12 noon (this event is scheduled for the morning because the afternoons at our field get hot, windy and dusty.) Come pick fava beans and visit the farm with Andy and Julia. Lena will be selling her greeting cards and Andy and Julia will also have other produce for sale. Come with your questions, hats, and sunscreen. We'll also have Two Small Farms t-shirts for sale. We'll have a raffle at 11am for a t-shirt and maybe other goodies too! Come on down!

GRASSLAND RESTORATION EVENT REMINDER:
Come join us on SATURDAY May 5th. from 10-1at High Ground Organics for a chance to take part in the grassland restoration project. At 10 am we'll tour the grassland and than get our hands dirty caretaking the native grasses. At 12:00 we'll share a potluck lunch, bird watching and good company. Call Laura Kummerer for more details 831-761-8694.

Saturday May 19th our friends at Slow Food Monterey Bay will do a fundraising dinner for Freedom Elementary school garden program:

Renewals:

Second session is coming up:

Last paid shares for first session are May 9th-11th. Second session starts the following week: May 16h-18th: just veggies = $180; veggies plus flowers = $234. Please call or email office with your intentions. Mail a check to: Two Small Farms PO Box 2065, Watsonville, CA 95077-2065. THANKS much.
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4) Help Wanted: High Ground Organics is looking for help selling at their farm stand in
Watsonville.

Farmstand Job Opening:
High Ground Organics is looking for a vegetable- and people-loving person to sell at our Redmond House Farmstand in Watsonville. Hours are Wednesday through Sunday, 9:30 AM to 6:30 PM. We'd love to have one person work the whole five days, but are willing to split the job if we get a weekday person and a weekend person. Retail experience and good knowledge of vegetables and cooking helpful. $12/hr.
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5) Photos:

Baby Carrots

Yellow Carrots

Rapini Greens

Red Chard

Bok Choy

Little Gem Lettuce: (I lifted this image from the web, we'll have our own soon)
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6) CSA-style at Morris Grassfed Beef! From Julia: The Morris Family Ranch raises great steers and direct market their meat. All of us farmers are meat eaters, although I think I can safely say that both of our families like meat in small amounts and vegetables in large amounts. For you vegetarians out there: we love you. Just move along to the recipes. Thanks.

For the meat eaters: read on the note that Julie and Joe sent to us:

2007 brings a change to our marketing model that, we hope, a number of you will be interested
in. While maintaining our traditional split half format for selling beef, we are adding a CSA-style
split half, the same split half but stored for you and delivered over the course of the year, for
people who would like to eat Morris Grassfed Beef but do not have the freezer capacity to
store it. Delivery Dates for this option are as follows:

Monday, July 2, 2007
Wednesday, November 28, 2007 and
Thursday, March 6, 2008.

Our target weight is 87 pounds, delivered in three 29 lb. mouth-watering and healthful,
manageable portions. Included in the CSA-style split halves will be steaks, roasts, stew and
ground beef. All CSA style orders will be wrapped in labeled traditional white butcher paper. All
items must be included in the initial order. The cost for this option will be $7.10/ lb, and that
includes cut, wrap, storage & delivery. Reserve your share now! Download your order form at
http://www.morrisgrassfed.com/, and send it to us with a $140 deposit. Balance must be paid upon
delivery of first portion in July.

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7) Recipes from Adrienne and Julia

From Adrienne Cox:

I have some helpful tips for new bees. I had to learn these things by trial and error, but I thought I would share for those who are new members or for future new members.

1) Always remove greens from roots before putting your box away
2) Store greens in an airtight container/plastic bag in your crisper (prevents premature wilt)
3) Store berries in one layer on plate with a paper towels underneath and on top
4) If carrots and celery are not used right away, both do well sliced and kept in a plastic container with water covering them in the fridge (also works for peppers, apples, green onions/garlic or similar veggies/fruit)
5) Leafy herbs can also be put in water and stored in fridge (think of flowers in a vase) if not used right away. This is all I have so far. I am sure I will have more in the future. I am relatively new at this myself.

I made my first pass at carrot soup this weekend, and I have to say it was pretty darn tasty. (From Adrienne)

3 bunches of carrots (about three pounds?)
1 large leek, like last weeks, or two normal ones
1 1/2 cups cardoon (can substitute cups celery)
2 Tbsp. butter
1 tsp. chili flakes
1- tsp. dried rosemary
1 tsp. fresh thyme
1/2 - tsp. oregano
1 Lb spicy sausage (I used Amy's chipotle chicken)
1/4 cup parsley
2 32 ounce carton's chicken or vegetable broth
White truffle oil

Thinly slice leek(s), and chop carrots and cardoon into fairly small pieces. Saute leeks for a few minutes then add carrots and cardoon. Saut‚ another 5 minutes and add all spices. Saute an additional 2 minutes and add both cartons of stock. Bring to a boil, then lower heat and simmer, uncovered, for about 30 minutes. Put cover on and simmer until carrots are very soft. While soup is simmering, cook sausagesunless they are pre-cooked, chop into small bite size pieces an set aside. With a hand blender blend soup until pureed and all chunks are smoothed out. Stir in sausage and cook another couple of minutes. Serve with a generous pinch of parsley and a fine drizzle of truffle oil.

first notes on some of the vegetables:

BABY CARROTS: just eat them! They of course work for any cooking whole side dish thing too.

RAPINI: photo link is above. This is also called broccoli raab. My favorite way to prepare this is simple: saute with garlic then finish dish with red pepper flakes. That's it! You can fancy this up with pine nuts, a small splash of balsamic, even parmesan cheese. If your family doesn't like the bite of rapini, try tossing it with pasta or even stirring in some cream cheese to make this a creamy thing.

MICRO-QUICK HOT-SWEET SALAD OF BROCCOLI RAAB AND CARROTS

I'm not a big fan of microwaving, but in this case, it preserves both vegetables' deep color and nutrients as it speeds cooking. The honey and sweet sherry accents temper the bitter broccoli raab for a side dish that's fast, fresh, pretty.

1 hearty bunch broccoli raab (1 pound plus)
About 1 pound fairly thin medium carrots (weighed without tops)
1 tablespoon sweet sherry or sweet vermouth
1 tablespoon cider vinegar or balsamic vinegar
1 1/2 tablespoons honey
1/2 teaspoon kosher sat
1/8 to 1/4 teaspoon ground hot pepper
2 tablespoons peanut or corn oil
1 tablespoon Asian (dark) sesame oil

1. Cut a slice from broccoli raab base and taste to determine toughness. If fairly tender, trim only 1/2 inch or so from stalks; if tough, trim more. Wash vegetable in several changes of water, lifting out so debris settles. Without drying, spread in microwavable serving dish. Cover with plastic wrap and cook for 2 minutes. Toss, then continue cooking until not quite done, 1 to 2 minutes more. Pierce plastic and allow to cool.

2. Peel carrots. Place in microwavable dish. Cover with plastic wrap. Cook just until carrots lose their raw crunch but are not cooked through 1 1/2 to 2 minutes. Pierce plastic and cool slightly.
3. In a small dish, mix sherry, vinegar, honey, salt and hot pepper to taste, stirring to blend. Add peanut and sesame oils.
4. Line up broccoli raab stems on cutting board. Cut apart from tops (the florets and leaves). Squeeze tops dry, then blot with towel. Cut into very thin shreds; return to dish. Slice stems on a sharp angle to form long oblongs 1/8 inch thick; add to dish. Cut carrots the same way and add to dish. Toss with dressing. Season. Chill.

Makes 4 servings. from: Vegetables from Amaranth to Zucchini Elizabeth Schneider

BROCCOLI RAAB W/CARMELIZED ONIONS
Pasta e Verdura, Jack Bishop

1/4 cup olive oil, plus more for drizzling
1 large onion (about 1 lb.), thinly sliced
1 bunch broccoli raab
4 cloves garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 lb. pasta (linguine or other long, thin shape)

Saute onions over medium heat, stirring occasionally, until golden
brown, about 20 minutes. If the onions start to burn, lower the heat.
They should be richly colored to bring out their sweetness.

Meanwhile, bring several quarts of water to a boil in a medium sauce
pan. Roughly chop the greens and stem and boil in the hot water and
cook for 2 minutes. Drain and set aside.

Add the garlic to the pan with the onions and cook for 1 minute. Add
the broccoli raab, salt, and pepper and cook, stirring occasionally,
until the broccoli raab is tender, about 5 minutes. Taste for salt and
pepper and adjust seasonings if necessary.

While preparing the sauce, cook and drain the pasta, making sure that
some liquid still clings to the noodles. Toss the hot pasta with the
broccoli raab sauce. Mix well and transfer portions to warm pasta
bowls. Drizzle each bowl with olive oil to taste and serve immediately.

BOK CHOY GRATIN
The most commonly found Chinese vegetable is also one of the oldest bok choy has been
cultivated in China since the fifth century a.d. You can find many kinds of bok choy at Asian
markets, all differing in shape and size; this recipe works well with any mature variety.
Active time: 40 min Start to finish: 1 hr

1/4 cup plus 2 tablespoons fine dry bread crumbs
2 1/2 lb bok choy (not baby), tough stem ends trimmed
1 shallot, finely chopped
5 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups whole milk
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
2 oz Gruyere, coarsely grated (1/2 cup)
1/2 oz finely grated parmesan (1/4 cup)

Preheat oven to 425 F. Lightly butter a 2-quart gratin dish and dust with 2 tablespoons bread
crumbs.

Cut bok choy stems and center ribs into 1/2-inch pieces and coarsely chop leaves. Cook stems
and ribs in a large pot of boiling salted water until just tender, about 5 minutes, then add leaves
and cook 30 seconds. Drain in a colander and rinse under cold water until cool enough to handle.
Squeeze out excess water by handfuls.

Cook shallot in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring, until
softened, about 2 minutes. Add bok choy and cook, stirring, until greens are coated with butter
and shallot, 1 to 2 minutes. Spread bok choy in baking dish.

Melt 2 tablespoons butter in a 2-quart heavy saucepan over moderately low heat, then add flour
and cook roux, stirring constantly, 2 minutes. Add milk in a slow stream, whisking constantly,
and bring to a boil, whisking. Reduce heat and simmer, stirring, 5 minutes. Add nutmeg, salt, and pepper, then stir in Gruyere and 2 tablespoons parmesan and pour evenly over bok choy.

Toss remaining 1/4 cup bread crumbs with remaining 2 tablespoons parmesan in a small bowl
and blend in remaining 2 tablespoons butter with your fingertips until mixture resembles coarse
meal. Season with salt and pepper. Sprinkle mixture evenly over gratin and bake in upper third of oven until bubbly and golden brown, about 20 minutes.

Makes 6 side-dish servings.

Radish Tartar: a sauce for fish or veggie burgers or served with vegetables for a dip? From an
old copy of Sunset's Light and Healthy Cooking:

1 cup plain lowfat yogurt
cup chopped radishes
1/3 cup minced green onions (including tops) or other sweet onion
2 Tablespoons drained, rinsed and very lightly chopped capers
1 Tablespoon prepared horseradish
Mix together and serve with fish, steamed potatoes, vegetable crudite, crackers, etc.

Carrots Vichy (Glazed Carrots) from Cooking up World History
Serves 4
1 pound carrots, peeled and sliced thinly (you could use the yellows for this recipe!)
1/4 cup water
1/2 teaspoon salt
3 tablespoons butter
2 teaspoons sugar

1. Put all ingredients in a med. Saucepan.
2. Cook over low heat for 10 minutes or until carrots are tender.
3. Stir well. Continue cooking until most of the liquid is gone.
4. Stir before serving.
Rapini (also known as broccoli raab) with Sultanas adapted from Healthy 123 by Rozanne Gold
1 generous bunch rapini
1 1/2 cups chicken or vegetable broth
1/3 cup sultanas or golden raisins

Trim the bottoms of the rapini, about 1/2 inch. Wash thoroughly and dry. Place in a large skillet
with the broth and sultanas. Bring to a boil, lower heat, and cook until tender, about 10 to 15
minutes, check often til it's done to your liking. Remove rapini and raisins with tongs, letting excess liquid drain off. Quickly cook broth over high heat until it's reduced by half. Add S and P to taste and pour over hot rapini. Serve immediately.

(Julia's note: I got this book Healthy 1-2-3 from the Santa Cruz library system and I like this
one enough I might buy it eventually. Any of you who are part of the Santa Cruz library system
request it! Then I'll have to give it back instead of renewing it twice more. J)

Red (or Gold or Green) Chard with Garlic Cream
adapted from Healthy 123 by Rozanne Gold

1 small clove garlic, peeled
1/3 cup low fat sour cream
1 or 2 generous bunches chard, any color

Push garlic through a garlic press, and combine with sour cream in a small bowl. Season with
kosher or other good salt (standard 'supermarket' salt that comes with all the chemicals to keep it from caking up might give this dish an off flavor, use it if it's all you've got.) and freshly ground
black pepper. Wash chard thoroughly and pat dry. Cut leaves into 1-inch pieces and stems into « inch pieces, then put in a pot with « cup water. Sprinkle lightly with salt. Cook, covered, over medium high heat for 10 minutes, or until soft. Drain thoroughly in a colander and place in a bowl. Toss with garlic cream. Add S and P to taste. Serve immediately.

Smoky Shrimp with steamed Bok Choy and Oyster Sauce
adapted from Healthy 123 by Rozanne Gold

16 very large shrimp in their shells, about 1 pound
1 large or 5-6 small bok choy, about 1 pound
3 Tablespoons Chinese oyster sauce

Wash shrimp, leaving shells and tails intact. Sprinkle lightly with salt. Heat a large nonstick
skillet until quite hot. Add shrimp and cook briefly over high heat until shells become opaque
and get a bit charred. (Julia's note: I'd use a cast iron instead, I don't like getting non stick
skillets extra hot!) Shrimp will not be fully cooked. Remove from heat and let cool. Peel shrimp,
leaving tails on.

Wash bok choy, separating stalks. Cut into « inch pieces, include the greens. Bring a large pot
with three inches of water, fitted with a steamer basket, to a boil. Place bok choy in steamer and
cover tightly, steam for 10 minutes or less, until soft. Transfer bok choy to a bowl, making sure to drain any liquid. Place shrimp in steamer and cover. Steam over boiling water for 1 minute.
Quickly toss bok choy with oyster sauce, adding lots of coarsely ground black pepper. Top with
steamed shrimp. Serve immediately. Serves 2

Recipe Index

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8) Which Farm?

From High Ground: spinach, salad, bok choy, berries, and flowers
From Mariquita: Carrots, Favas, Kale, Dandelions

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9) Two Small Farms Contact Information

Two Small Farms
Mariquita Farm/High Ground Organics
Organically Grown Vegetables
831-786-0625
P.O. Box 2065
Watsonville, CA 95077
csa@twosmallfarms.com
http://www.twosmallfarms.com
http://www.mariquita.com
http://www.highgroundorganics.com

Two Small Farms Newsletter #392

April 18th, 2007

Table of Contents:

1) In your box this week
2) Make It Quick!
3) Events including a Fava Bean Upick on Sat. April 28th
4) Help Wanted
5) Photos
6) Recipes
7) Which Farm?
8) Two Small Farms Contact Information

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1) In your box this week: Baby Carrots, Salad, Strawberries, Spinach OR Bok Choy, Kale, Dandelion Greens, fava beans on Wed, Mystery on Thurs/Fri

This week's vegetable list: I try to have it updated by Monday night, sometimes by Mon. am

Quick notes on this week's box begins the recipe section: #5.

Everything in this week's box is best kept chilled in your refrigerator. Top the carrots if you plan to store the carrots for more than a day: the greens slowly take up small amounts of nutrients: it's always best to store your roots apart from their greens...

2) Make It Quick!

My son, Graydon, was about three and a half when he came running half naked through the kitchen one morning while I was cleaning up. "I'm hungry Papa, so make me lunch!" he shouted. "Make it quick, and make it crunchy!" I told him to eat a carrot.

Children can be wiggy about what they eat, so the carrot, with its inherent versatility, is an almost perfect food. For kids that need to everything be "theirs," eating a whole baby carrot can be a satisfying experience; when a larger carrot split into pieces is absent there's the chance of being served a smaller piece, or fewer pieces, than a rival sibling. Orange seems to be a comforting color for food, too, whereas all kinds of suspicious, sickening things are green.

Of course, with baby carrots the young diner always faces the potential trauma of being confronted with a flawed or crooked root. Food corporations handle this existential issue well by taking larger carrots and mechanically lathing them into perfectly rounded facsimiles of baby carrots, thus achieving a level of uniformity that many children find comforting.

And then there's the whole issue of carrot flavor to consider. For centuries the carrot's natural sweetness was enough to make it an attractive vegetable to people and beasts. My donkey comes to the fence every time she sees me, because she hopes to get a carrot. If you want to see an "Oscar level" expression of disgust, just look into my indignant ass's face when she expects a carrot and I offer her a handful of cabbage leaves instead.

Flavor is still an important component of the carrot eating experience, though these days it is customary for many cooks to focus more on the flavor of the dip they serve with the carrot than the natural flavor of the root. Many consumers only eat the pre-bagged, pre-peeled "baby"
carrots. These "value added" carrots are treated with an antiseptic solution for "long life" in refrigerator storage and they often smell like a high school swimming pool, so it helps if the dip is flavored strongly enough to over-ride any lingering chlorine essence.

The baby carrots I've harvested for your c.s.a. box this week are a variety called "Minicor.". They have been bred to harvest young, and they are the first of the carrots that we have for you this year that were actually planted this year, and not over-wintered in the field from last fall sowing of 2006. Sometimes baby carrots don't always have the depth of flavor that comes with more mature and deeply rooted winter carrots, but they have their own charms. When I was a kid I didn't like to eat cooked carrots-actually, I didn't think there was anything nastier on earth than a cooked carrot, but I now that I'm old and gray and most of my taste buds have died, I like to cook baby carrots. Here's my favorite recipe:

Put the carrots in a pan (washed, not peeled) with a pat of butter, a pinch of salt, and a splash of white wine, and steam them till they're halfway cooked. Then remove the carrots from the flame, garnish them with minced fresh parsley and tumble it all around. The heat of the carrots will wilt the minced herbs, the melted butter helps the savory herbs cling to the roots, and a delicious aroma rises up. I like to apply a final twist of black pepper, and serve the carrots warm.

Carrots are members of the Umbellifer family, along with cilantro, chervil, fennel, parsley, and celery. Many members of the Umbelliferae make excellent garnishes for carrots. The greens from your carrots, minced finely, might make a pretty good garnish themselves. Stir the garnish into the baby carrots just as you remove them from the heat, so the garnish wilts and releases it's aroma without cooking down into sludge.

If you have any kids in the house who turn up their noses at the flecks of green garnish contaminating the purity of the orange carrots, or if you cook for a partner who is close to "the child within," remind them how lucky they are to be alive in the modern era. In the infancy of humanity, when all of us wandered naked through the forests, it was the carrot's greens
that we ate, since the carrot plant's roots had not yet been improved by agriculturalists into a sweet, quick, crunchy snack crop.

And dip? Well, the first dip that humanity discovered was probably yogurt made from donkey, horse, yak, sheep, cow, or camel milk, with some crushed herbs and salt mixed in. That still sounds pretty good, even if it requires a little work. Back in the stone age, the quick-fix, emotionally satisfying, commercial, salty, pre-made dips that come in plastic tubs or packets
were still far off in humanity's adult future, along with tax deadlines, hydrogen bombs, and this laptop computer I'm writing to you on. Convenience took a long coming.

Copyright 2007 Andy Griffin
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3) Events Page: a few are coming up, including a fava bean upick at
Mariquita Farm on Saturday April 28th in Hollister
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4) Help Wanted: High Ground Organics is looking for help selling at
their farm stand in Watsonville.

High Ground Organics is looking for a vegetable- and people-loving person to sell at our Redman House Farmstand in Watsonville. Hours are Wednesday through Sunday, 9:30 AM to 6:30 PM. We'd love to have one person work the whole five days, but are willing to split the job if we get a weekday person and a weekend person. Retail experience and good knowledge of
vegetables and cooking helpful. $12/hr.

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5)Photos:

Baby Carrots

Dandelion Greens

Another Variety of Dandelion Greens

Fava Beans

Fava Beans in the pod

Bok Choy

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6) Recipes from Julia

first notes on some of the vegetables:

BABY CARROTS: just eat them! They of course work for any cooking whole side dish thing too. Andy's recipe is below.

Dandelion Greens: These can be eaten as a salad or as a cooked green. See Recipes below.

Fava Beans: These are traditionally shucked then shelled. The early ones that aren't that big can just be shucked and you can cook the whole bean. These can be steamed then eaten in a room temperature salad or cooked more 'officially': see recipes below.

Kale: this is lacinato (sometimes called 'dino') kale: it's a dark dark green leaf Italian kale. This is easy to cook, no need to remove much or any of the ribs like other kales. I like it best chopped up then cooked with garlic and eaten as is. You can also chop it up and add to many kinds of soups: brothy, bean type, minestrone, etc.

Bok Choy: this is best cooked in two steps: first the succulent white part, then add the greens at the end as they don't take quite as long. I like to cut the white stem part into small slices then stir fry them with grated carrots and anything else I have around, then add the greens at the end.

How to Store Fresh Berries

When we find ourselves with a surplus of fresh berries, we store them unwashed and unhulled in a single layer on a rimmed baking sheet lined with a clean kitchen towel. Cover them with a second towel and refrigerate. Stored this way, the berries should last four to five days.

2 dandelion greens ideas from CSA members:

I know we think of dandelion greens as a kind of lettuce/salad ingred., but their "spine" is wide and crunchy enough to hold up to hummus dipping - and the combination is glorious. It really works! Haven't tried fennel for dipping as whenever we get it I have to braise it - so yummy that way. - Kevin

Loved the dandelion greens! These were immense and would certainly be daunting to pull completely (if you wanted to get rid of them, that is) but were wonderful in the saute pan. Braised them a bit in olive oil with sliced garlic, then dressed with sherry

vinegar/honey/raisins/toasted almonds. A bit of S & P. -Debbie Johnson

and a strawberry idea from Adrienne Cox:

1/2 Cup of chopped strawberries (little pieces work better for dipping) I use my egg slicer and just slice vertically, turn the strawberry and slice horizontally.
1/2 Cup of Chopped kiwi fruit (same egg slicer strategy)
1/2 tsp. of lime juice
1/2 tsp of lemon juice
1/4 tsp of zest from both lime and lemon (I like a bit more so add to taste)
1/2 tsp of cinnamon
1/2 cup sugar
6 flour tortillas

Heat oven to 350. Mix Sugar and cinnamon together and set aside. With a pastry brush paint a very small amount of water on a tortilla then sprinkle with cinnamon sugar mixture. Repeat this for all of the tortillas. Slice or cut the tortillas to the desired "dipping chip" shape, and bake in oven until crispy. Make sure sugar does not burn. While tortillas are baking, mix chopped fruit, juice and zest together and refrigerate until use. This is a yummy alternative to a calorie and fat filled dessert, and perfect for warmer weather BBQs.

Andy's Baby Carrot Recipe:

Put the carrots in a pan (washed, not peeled) with a pat of butter, a pinch of salt, and a splash of white wine, and steam them till they're halfway cooked. Then remove the carrots from the flame, garnish them with minced fresh parsley and tumble it all around. The heat of the carrots will wilt the minced herbs, the melted butter helps the savory herbs cling to the roots, and a delicious aroma rises up. I like to apply a final twist of black pepper, and serve the carrots warm.

Garlic parsley dandelion greens recipe

This tasty dandelion greens recipe from Nouveau English cookery features dandelion greens and parsley sauteed in garlic butter - great with pork or chicken. Serves 4

4 tbsp. butter
4 tbsp. fresh parsley, finely chopped
1 minced garlic
1 tsp. salt
1 tsp. black pepper
1 lb. dandelion greens, soaked in salted water, washed and shredded
1 tbsp. pimientos, chopped

METHOD:
Melt butter in a pan. Add parsley, garlic, salt and black pepper. Fry gently for 3 minutes. Add pimientos. Cook for 4 minutes. Add dandelion greens and simmer gently for 5 minutes until tender. Serve hot as a side dish to pork or chicken.

DANDELION SALAD WITH ANCHOVY DRESSING
San Francisco Chronicle

2 bunches Dandelion Leaves,
6 Anchovy Filets
3 Cloves Garlic, peeled
1/4 cup Olive Oil
3 Tablespoon Balsamic Vinegar
Ground Black Pepper

Wash dandelion leaves thoroughly. Dry. Trim large leaves into 2" long slivers; leave smaller ones whole. Mash anchovy filets with garlic; blend in olive oil and balsamic vinegar. Toss leaves with dressing, then divide among 4 plates. Top with black pepper and serve at room temperature with thick slices of chewy bread. Serves 4

Per serving: Calories: 165, Protein: 5g, Carbohydrates: 13g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 221mg, Fiber: 2g. Source:

Dandelion Greens Saute

1 lb. dandelion greens
3 tablespoons olive oil
5 cloves garlic
1/4 cup sesame seeds
1 tablespoon toasted sesame oil

Wash and slice greens. Blanch in enough water to cover about 1 minute. Drain and saute in the olive oil for 3-4 minutes, then add the sesame and garlic and saute for couple minutes more. Add the sesame oil and serve.

Fava Idea From Bruce at Bix:

The easiest way to prepare favas is to grill them. The heat of the coals will pop the pods open and split the hulls that wrap each bean. Remove the beans with your fingers and they're ready. If there's a bit of char on your fingers from plucking out the beans from the grilled pods, it only
helps the flavor.

Fava Bean Soup
I used one bag of fava beans, blanched these for 2 minutes. Chopped up last piece of broccoli (1/2 a stem) Used 2 cups of chicken broth, heated then added the broccoli cooked for 5 minutes, added the blanched and peeled fava beans, 2, 3 parsley sprigs(small handful), a fresh sage leaf and some thyme. Cooked for another 5 minutes and pureed it in blender. Add 1/8 cup of cream. (I had a very light chicken broth, from roasted chicken bones and skin) so that was handy but I'm sure it would work with commercial broth. Anne-Marie Mann

Our Favorite Fava Beans
from Julia and Andy

2 pound favas, taken out of the pods
1-4 cloves of garlic, chopped AND/OR: 1/2 cup onions, chopped olive oil
S & P

The simplest version: saute the favas with the garlic in the heated oil. the shells will come off in the pan, they are a lighter green, and the whole thing can be eaten like that. (Season with S & P)

Version #2:

Put the light green favas (that have been removed from the pod) into boiling water for 1-2 minutes. Remove immediately, rinse in cold water. Take the outer shell off each fava bean, so that you have just the bright emerald green bean. Then cook just the inner brighter green beans in the heated oil with the garlic for 2-3 minutes, then eat.

We like both versions, and which one we do depends on if we have guests or willing children to help in the extra step of Version #2.

From a CSA member in 2006:
Bok choy: (the bok choy in the box was amazingly good!)

1 T oil
1.5 lbs bok choy
1 T light soy sauce
2 T chicken stock or water

Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4
minutes, until leaves have wilted a little. Add soy sauce and chicken
stock/water. Continue to stir fry for a few more minutes, until the bok choy is done
uty still slightly crisp.

Very easy, very good.
source: Ken Hom's Chinese Cookery
(very good recipes, clear instructions, and excellent taste)

SHIITAKE BOK CHOY SOUP WITH NOODLES

Editors' note: The original recipe calls for Chinese wheat noodles, but we also like this soup made with somen (Japanese thin wheat noodles) or soba (Japanese buckwheat noodles).

1/2 pound bok choy
1/2 pound fresh shiitake mushrooms
6 scallions
8 grams katsuobushi (dried bonito flakes; about 2/3 cup) (I've used
chicken or vegetable broth
instead....)
6 ounces thin Asian wheat or buckwheat noodles

Cut bok choy crosswise into 1/4-inch-thick slices. Discard stems from mushrooms and cut caps into thin slices. Cut scallions diagonally into thin slices.

In a 5- to 6-quart kettle bring 6 cups water to a boil with katsuobushi and boil 1 minute. Pour stock through a fine sieve into a large bowl and discard katsuobushi. Return stock to kettle and add bok choy, mushrooms, and noodles. Simmer soup, uncovered, until noodles are tender, 2 to 5 minutes, depending on type of noodle. Season soup with salt and pepper and stir in scallions.

Gourmet February 1999

BOK CHOY GRATIN
The most commonly found Chinese vegetable is also one of the oldest - bok choy has been cultivated in China since the fifth century a.d. You can find many kinds of bok choy at Asian markets, all differing in shape and size; this recipe works well with any mature variety. Active time: 40 min Start to finish: 1 hr

1/4 cup plus 2 tablespoons fine dry bread crumbs
2 1/2 lb bok choy (not baby), tough stem ends trimmed
1 shallot, finely chopped
5 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups whole milk
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
2 oz Gruyere, coarsely grated (1/2 cup)
1/2 oz finely grated parmesan (1/4 cup)

Preheat oven to 42 F. Lightly butter a 2-quart gratin dish and dust with 2 tablespoons bread crumbs.

Cut bok choy stems and center ribs into 1/2-inch pieces and coarsely chop leaves. Cook stems and ribs in a large pot of boiling salted water until just tender, about 5 minutes, then add leaves and cook 30 seconds. Drain in a colander and rinse under cold water until cool enough to handle.
Squeeze out excess water by handfuls.

Cook shallot in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 2 minutes. Add bok choy and cook, stirring, until greens are coated with butter and shallot, 1 to 2 minutes. Spread bok choy in baking dish.

Melt 2 tablespoons butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook roux, stirring constantly, 2 minutes. Add milk in a slow stream, whisking constantly, and bring to a boil, whisking. Reduce heat and simmer, stirring, 5 minutes. Add nutmeg, salt, and pepper, then stir in Gruyere and 2 tablespoons parmesan and pour evenly over bok choy.

Toss remaining 1/4 cup bread crumbs with remaining 2 tablespoons parmesan in a small bowl and blend in remaining 2 tablespoons butter with your fingertips until mixture resembles coarse meal. Season with salt and pepper. Sprinkle mixture evenly over gratin and bake in upper third of oven until bubbly and golden brown, about 20 minutes.

Makes 6 side-dish servings.

Gourmet
February 2003

SPICY KALE (or other greens) AND TOFU

3 T vegetable or olive oil
1/2 cup sun dried tomatoes or peppers
2 green onions, sliced thin
2 cloves garlic, minced
2 T chopped ginger
2 bunches kale or other greens
2 T brown sugar
2 T soy sauce
1 t dried chile flakes
1 pound firm tofu

In a large pan, heat olive oil. Add peppers or tomatoes, onion, garlic, ginger and kale. Saute over med-low heat about 5 minutes or until kale wilts. In a medium bowl, mix sugar, soy sauce and chile flakes. Meanwhile, drain or press as much water a possible from tofu. Cut into cubes and toss with soy mixture. Add to pan with wilted greens, along with any juices. Saute
briefly, just enough to heat tofu.

BEAN AND KALE SOUP

Soup: A Way of Life by Barbara Kafka

1 bunch kale, trimmed
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves or dried
1/3 cup (80 ml) olive oil
2 medium garlic cloves, smashed and peeled
1 cup (225 g) cooked small white beans or drained and rinsed canned
beans
4 cups (1 liter) chicken stock
freshly ground black pepper, to taste
1/2 cup (60 g) small shell macaroni
freshly grated Parmesan cheese, for serving

In a medium saucepan, cook the kale with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the kale, reserving any liquid that remains. Coarsely chop the kale.

Very finely chop anchovies together with the rosemary.

In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the kale and cook for 2 to 3 minutes,
stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.

Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.

Pass Parmesan cheese at the table.

Makes about 5 cups (1.25 liters); 4 first-course servings.

MOM'S STRAWBERRY SLUSH

2 cups strawberries
1 cup sugar
2 cups buttermilk

Blend all ingredients in a blender until nearly smooth (some people like a few strawberry chunks, some don't, you decide). Pour into an 8X8" pan and freeze. When thoroughly frozen but not hard as ice, cut up into chunks and re-blend until it achieves a sherbet consistency. Scoop into bowls and eat promptly. This looks very pretty in small wine glasses. Garnish with a slit strawberry or a couple of mint leaves (but don't let the mint get into the slush.) Recipe from Nancy Beth Garrett

As for strawberries, I like to make milkshakes with them -- just blend milk, vanilla ice cream, and a few strawberries (it doesn't take many). -Paul Mishkin

Recipe Index

7) Which Farm?

From High Ground: spinach, salad, bok choy, berries, and flowers From
Mariquita: Carrots, Favas, Kale, Dandelions

High Ground Organics
Organically Grown Vegetables
831-786-0625
P.O. Box 2065
Watsonville, CA 95077
csa@twosmallfarms.com

Two Small Farms Newsletter #391

Issue Number 391, April 9th, 2007
________________________

Table of Contents:

1) In your box this week
2) Vitamins, Calcium, and Irony from Andy
3) Upcoming Events
4) Some answers to Frequently Asked Questions
5) Photos
6) Recipes
7) Which Farm?
8) Unsubscribe
9) Two Small Farms Contact Information
___________________

1) In your box this week: Cardoon, Erbette Chard, cilantro or thyme, salad mix, mystery item, braising mix. Wednesday: baby carrots, Thursday and Friday: a mystery item.

This week's vegetable list: I try to have it updated by Monday night, sometimes by Mon. am:

To store and use first: the carrots, cardoon, and thyme will all keep at least a week in your fridge. The chard, cilantro, and maybe the shrooms will keep nearly a week but try to use them in fewer than 5 days. Eat in the first 1-3 days: braising mix, salad mix (likely will keep longer, but best first 3 days), berries....Everything should be stored in the fridge this week.

2) Vitamins, Calcium, and Irony from Andy

Swiss chard is a joke that most of us don't get. I don't mean to cast aspersions on the peaceful Swiss, nor do I wish to discourage consumers from eating green that are high in vitamins, calcium, and iron, but it's true; most people don't get the joke about chard. The Swiss speak French, German, or Italian. At some point in the past Swiss cooks had to hear their French compatriots to the south along the Mediterranean lowlands rave about the fabulous, succulent flavor of chardon. Chardon is the French for "big thistle", and the word descends from the Latin carduus.

Most thistles are spiny weeds, but two have been developed to serve humankind. The most common type of edible thistle that we encounter today is the artichoke. An older form of domesticated thistle called chardon, cardon, cardoni, or cardoon is still around and is still a staple of Mediterranean cookery. Cardoon is simply English for chardon, just as artichaut is French for artichoke. Whereas artichokes are appreciated for their tender flower buds with the cardoon, or chardon, it is the meaty midrib of the plant's huge leaf that is eaten.

The cardoon was taken by the Spaniards to their new world colonies in the 1500s as a food crop. Once in the Americas some of these plants escaped cultivation to become feral. Charles Darwin visited a little town called Guardia del Monte in Argentina on September 19th, 1836. He wrote about the cardoon weeds in his Diary Of The Voyage Of The Beagle, "Several hundred square miles are covered by one mass of these prickly plants, and are impenetrable by man or beast."
Back to Switzerland. As their alpine nation is too cold to grow the frost-tender chardon Swiss farmers improved a local leafy beet until it's leaves sported a broad fleshy midrib in its leaf which could be prepared after the fashion of the luscious thistle. The Swiss succeeded at their task and smothered these beet stems in rich French sauces. "Chardon Suisse," sniffed the French chefs, "Swiss thistle."

Sometimes American diners ape the French without understanding all that's really going on. And so it is that we should adopt what has become a popular vegetable world-wide and call it "Swiss chard". By eating these greens we digest plenty of vitamins, calcium, and iron without, perhaps, tasting any irony. Half the time we only eat the leafy greens and throw the stem away, not understanding that it's was originally the whole point of the vegetable.

This week we are harvesting Erbette for you. This plant is the original form of beet green that was later "improved" into Swiss chard. If you want to call this green a "chard" call it Italian chard. Note that Erbette lacks the broad mid rib of Swiss chard, but it does have lots of delicious, spinachy greens. We're also putting in the real chardon, Cynara cardunculus, or edible thistle. Cardoon only looks like a celery because we've cut away most of the plant's foliage, which isn't edible.

A few warnings are in order; after working with cardoon wash your hands because the stems will leave a bitter, tarry flavor on your hands that will taint any other foods you touch. Also, if this is your first experience with cardoon, follow Julia's instructions. If you enjoy cardoon you may want to plant one in your yard. The plants are easy to grow, lovely to look at, and you can control them by eating them.

julia's notes: there are a few recipes below in the recipe section. Here's a link to a photo essay on making a cardoon gratin

3. Upcoming Events

Fava Bean Upick in Hollister at Mariquita Farm Saturday April 28th 9am - 12 noon (this event is scheduled for the morning because the afternoons at our field get hot, windy and dusty.) Come pick fava beans and visit the farm with Andy. more information

HOMESCHOOL DAY
Homeschool Field Day Wednesday, April 25th 9am to 1pm. RSVP required. Free for current CSA members. More information

Redmond House Farm Stand Opens: April 25th for the season: High Ground Organics run a farm stand just off highway 1 at 129 at the Redmond House. They will be opening on Wed April 25th. Days/Hours = Wed-Sun 10am to 6pm.

GRASSLAND RESTORATION EVENT
Come join us for seed collection and grassland tending on SATURDAY May 5th, from 10-1pm. Families with children are welcome. Contact Laura Kummerer (831)761-8694 for details.

4) Some Answers to Some Frequently Asked Questions

What happens if I forget to pick up my box?
We are not responsible for forgotten boxes. The site host may remove the box by the next day. You can go by the site first thing the following morning if you have forgotten. The box may be there but we can't guarantee it.

What happens if I'm out of town on distribution day?
We suggest you have a friend, relative, or neighbor pick up your share. If no one can pick up your share for you we will donate it to The Santa Cruz AIDS Project. Please give us 24 hours notice if you want us to donate your share. We cannot refund money for boxes that will not be received. The scale of our planting is determined by the number of CSA signups and we have no ready market for our produce if the subscribers don't use it. The efficiency of our CSA service eliminates waste and allows us to charge lower prices than you would find for comparable items in most organic food outlets.

Can members visit the farm?
Yes! This year we have a Restoration event (noted above), a kids' day event in the summer, a fall pumpkin patch and several 'u-pick' days where folks can visit the farm and pick extra for their canning/freezing needs. We love showing off our farms, but they are also our homes, and we must balance farm visits with a very busy work schedule. Events page

5) Photos:

Chez Panisse

Peel stalks of cardoons to get the bitter outer skin off. Boil in salted water until tender, that could be from 5-20 minutes. (I would cut the stalks in half so they'd fit my pans. -jw)
Slice cooked stalks on the diagonal (like you would celery) then dress with a vinaigrette. For this dish the vinaigrette has a bit of anchovy, garlic, lemon and a small splash of red wine vinegar, and olive oil too of course. (Julia's hint: one basic formula for vinaigrette I've read includes 3 parts oil to 1 part acid: lemon juice or vinegar)
They serve the cardoons this way room temperature with some hardboiled egg: either chopped or in wedges. Russ said this dish benefits from a bit of fat served with it and he likes the hard cooked egg for that contrast.

Cardoon thoughts and a recipe from Chef Andrew:

Cardoon is a vegetable like artichoke in that it oxidises and discolors. Chefs will usually toss it into acidulated water (water with lemon juice) to keep it from discoloring.
When thinking of cardoon, keep the flavor of artichokes in your mind when planning the dish.

Andrew's simplest Cardoon-Pasta preparation:
Slice and blanch cardoon. Saute onions and garlic and toss with pasta. Grate some parmesan cheese. This could benefit from some green olives as well.
Here's an idea I picked up from a book of Mid-east cookery. This is based on a lamb dish with cardoon. Cut cardoon into 2" long pieces and blanch in salted water. Saute onions and garlic with turmeric, paprika, parsley, and coriander. Add in cardoon and a handful of cracked green olives or oil cured black olives. Give a toss, and add a couple chopped tomatoes and some water( a couple cups). If you have some mid-east style preserved lemons, cut one up into largish pieces(1" or so) and toss that in as well. Cook for a 1/2 hour to soften vegetables and integrate flavors. This could take peppers(hot or sweet) or eggplant as well. Simmer cardoons cut into batons (3"x1/4") until tender and layer into a gratin dish that has been rubbed with a garlic clove and lightly oiled. Layer with parmesan or gruyere, then pour in cream over all. Bake until golden and bubbly.

Bean and Swiss Chard Soup (Pasta e fagioli)
1/2 pound (225 g) Swiss chard or kale, trimmed
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets (I use a little anchovy paste - it won't taste fishy, but it will taste richer!)
1/4 teaspoon fresh rosemary leaves or dried
1/3 cup (80 ml) olive oil
2 medium garlic cloves, smashed and peeled
1 cup (225 g) cooked small white beans or drained and rinsed canned beans
4 cups (1 liter) chicken stock [or Garlic Broth for a meatless soup] freshly ground black pepper, to taste
1/2 cup (60 g) small shell macaroni
freshly grated Parmasan cheese, for serving

In a medium saucepan, cook the chard with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the chard, reserving any liquid that remains. Coarsely chop the chard. Very finely chop anchovies together with the rosemary.
In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the chard and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.
Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
Pass Parmesan cheese at the table.
Makes about 5 cups (1.25 liters); 4 first-course servings.
>From Soup: A Way of Life, Barbara Kafka

Chard Rib Gratin: Victory Garden Cookbook
Make Bechamel Sauce. (2 1/2 Tablespoons butter 3 Tablespoons flour 2 cups heated milk 1/2 teaspoon salt freshly ground pepper Melt butter, add flour, and whisk to remove lumps. Cook butter and flour slowly together for 2-3 minutes until flour is golden, but not browned. Remove pan from heat, add milk, and beat sauce vigorously to disolve the flour and smooth the sauce. Bring to a boil, add salt, reduce heat to simmer, and cook slowly for at least 5 minutes to remove any floury
taste. (simmering longer will improve the flavor) Thin with milk if too thick. Season with salt and pepper. (makes about 1 1/2 cups)
Place 3-4 cups drained blanched ribs, cut into 1-2 inch pieces, into a buttered casserole, add sauce, and top with a mixture of buttered bread crumbs and grated parmesan cheese. Bake in a pre-heated 450 degree oven for 20-25 minutes or until the top has a light brown crust and the sides are bubbly.

Sauteed chard--yum! After sauteeing with garlic, etc, I like to toss in some goat cheese and pine nuts. . .zowie!

Honey Mustard Cilantro Dressing
1 bunch cilantro stems
1/4 C water
1/4 lime juice(or lime/lemon or lemon)
1/4 C honey
1/4 dijon mustard
salt and pepper to taste
1 small clove of garlic peeled(optional)

Puree in blender til smooth, then through opening in top add olive oil slowly until the hole at the center of the dressing disappears. This is usually the proper amount of oil for a properly emulsified vinaigrette. Options: use some cayenne powder to heat it up. Use 3:1 basil to flat leaf parsley instead of cilantro and use red wine vinegar instead of citrus juice.

Cilantro Pesto:
1 clove garlic
2 T chopped walnuts or almonds
1/2 c washed, roughly chopped cilantro
1/4 c olive oil
2 T grated Parmasan or crumbled feta cheese
Mince garlic to a paste in food processor or garlic press or bowl. Grind together walnuts and chopped cilantro. Add garlic paste, the oil, and the parmesan cheese and blend the mixture until combined.
Boil the pasta with which you'll serve the pesto (recommended: ravioli, but you could use anything). Reserve 1/4 c cooking liquid when you drain the pasta.
Add the reserved liquid to the cilantro mixture (makes it smooth, and warms it for eating) and blend until smooth.
Toss the pasta with the pesto and serve.
Little bit fussy due to all the chopping, but easy, and tasty. Just need to be aware that you'll have strong garlic breath for at least 8 hours afterwards, maybe a day!!!

http://www.mariquita.com/recipes/index.html
http://www.mariquita.com/
http://www.highgroundorganics.com/

Photos of High Ground Restoration Project

Hello, all:

I forgot to put Laura's great photos that went with her story! The story about restoring High Ground's field adjacent to the slough with native grasses and plants is below in my previous post of this week's newsletter. Here's a link to all three photos, including a before and after shot. Enjoy! -julia

Newsletter #390 April 4th, 2007

Two Small Farms Newsletter
Issue Number 390, April 4th, 2007
___________________________________________________________________________

Table of Contents:

1) In your box this week
2) A WINTER TALE ABOUT OWLS, GOATS AND GRASSLANDS AT HIGH GROUND
ORGANICS
3) Friday Route
4) Photos
5) Recipes
6) Which Farm?
7) Unsubscribe
8) Two Small Farms Contact Information
___________________________________________________________________________

1) In your box this week: Baby Carrots, Fennel, Parsley, Beets, Mushrooms, Spinach, Thyme OR Mint, Broccoli, Lacinato Kale

This week's vegetable list: I try to have it updated by Monday night, sometimes by Mon. am:

Quick notes on this week's box begins the recipe section: #5.

__________________________________________________________________________

2) A WINTER TALE ABOUT OWLS, GOATS AND GRASSLANDS AT HIGH GROUND
ORGANICS

By: Laura Kummerer/ Grassland Restorationist at High Ground Organics

On a cool January night, High Ground Organics was visited by a rarely seen, short bodied, large eyed and feathery migrant, a Burrowing Owl. Records from the Santa Cruz Bird Club show that up until the early 1990's this owl regularly visited and even nested in the uplands of the Watsonville Slough System, which is home to High Ground Organics Farm. Unfortunately,
current sightings of these owls in Watsonville have dwindled to almost none. Their decline in Watsonville is mirrored by a decline in the Western Hemisphere, placing the Burrowing Owl on the list of "National Birds of Conservation Concern". With a boon of housing developments in the few remaining grassland areas in Watsonville and across the country, the habitat that these owls depend upon for forage and nesting has shrunk down to a few small parcels of land. High Ground Organics is a steward to one of these parcels. This parcel is located on a slope that connects the farm to the wetland.

Last year we began an ambitious project to restore the ten acres of grassland under our care from a weed choked field to the thriving coastal prairie grassland it once was just 200 years ago. Our restoration methods are not quite conventional. We are re-introducing cattle and goat
grazing to the grassland to mimic the herbivory of elk and deer that grasslands evolved with. Researchers studying grasslands in coastal California have shown that with a carefully managed rotation of animals through grasslands, the native species that once thrived can return again.

As many of you know, we spent most of last year laying down the foundation for the restoration project. We pulled upon the expertise of local range land managers and ecologists, collected baseline vegetation and soils data, gathered and grew up seed from nearby native grasses and built a fence to contain a herd of goats and cows. This winter, as the first rains began to fall, we put our idealistic plans for the project in to practice.

At the end of November we began our rotational grazing with a herd of goats and now have mixed the herd with cows. We have been carefully moving the herd through one acre paddocks to control the proliferation of weeds that are choking out the islands of native grasses, rushes, sedges and wildflowers. In just a short time the animals have transformed the landscape. Early in the season, they ate down the 6 foot stalks of old thistle and radish clearing space away for the germination of new seedlings. Now, they are devouring the invasive grasses that have been crowding out the native California Oat Grass (Danthonia californica) and shading out the
endangered Santa Cruz Sunflower (Holocarpha macradenia).

Like all processes of transformation, the grazing has its downsides. Although the animals are doing a great job of removing the weeds, they have also had some negative impacts on the native plants we are working to restore. In the early winter before the annual grasses had gained their stature, the goats devoured the native California Oat grass like it was an ice cream treat. With thoughtful cross fencing and continually reminding ourselves that native grasses have thrived for thousands of years with grazing, we continue on.

In conjunction with the rotational grazing program, we are working to replenish a local stock of native grass and wildflower seed, by creating permanent seed harvest beds on the farm. This past spring, we collected seed from the four main grassland species growing in small pockets
throughout the Watsonville Sloughs. We grew this seed up in the greenhouse through the winter and planted seedlings in to the permanent beds. The well tended beds are in their full glory right now, adorned with fresh and wispy flower heads. In about a month we hope to collect about 20 pounds. of seed from these beautiful plants. This seed will then be infused into
degraded parts of the grassland on a yearly basis. As the years unfold, we plan to maintain our seed beds and augment them with rhizome producing grass species and a myriad of annual wildflower species. In time, the re-introduction of large quantities of seed into the degraded grassland coupled with the grazing for weed control will create a healthy and diverse grassland
community. My deepest hope is that this grassland will not only provide habitat for the Burrowing Owl, but for a diverse array of rare and endangered plants and animals that depend on open grassland for their very survival.

As you can see, this project is a long term endeavor. It has come to life with a whole lot of community support and will require the patience and commitment of many hands and hearts now and in to the future. In closing, I'd like to recognize the incredible amount of hands that have carried the project this far. We have received funds from the Natural Resource Conservation Service, The Santa Cruz County Resource Conservation District, and the Open Space Alliance. The perimeter fence for the grazing was raised with the good humor, creative minds and strong backs of Noe Reyes, Edilberto Cruz, Uriel Toledo, Aurelio Lopez, Ken Moore, Jerry and Patrick Thomas, Tom Schroeder and Freddy Menge and Ellen Baker. Billy and Laura Noblin have been lending a hand with whatever detail needs tending from seed collection to electric fence maintenance. Mariquita Farm has once again formed an integral partnership with us, by providing a well cared for and sweet herd of goats to work their magic. Rochelle and Marcel Beerli, the landowners of Mariquita's Hollister farm, have generously lent us their horse
trailer giving us the ability to move goats whenever we need to.

In the months to come we will need many more hands to assist with weeding, collecting seed, tending goats, working in the greenhouse, monitoring and just enjoying the grassland. I will put monthly announcements in the newsletter for Saturday volunteer events. I can also use help during the week for regular grassland maintenance projects. Call Laura Kummerer at
(831) 761-8694 if you'd like to get involved or learn more about this project.

GRASSLAND RESTORATION EVENT:
Come join us for seed collection and grassland tending on SATURDAY May 5th, from 10am-1pm. Families with children are welcome. Contact Laura Kummerer (831)761-8694 for details.

__________________________________________________________________________


3) NEW FRIDAY ROUTE!
We have several new sites and more to come for Friday delivery:
Mountain View 2: San Pierre Way- near intersection of West Middlefield Road and North Shoreline Blvd., 11 a.m. to 10 p.m.

West Menlo Park - near the Alameda and Valparaiso Avenue, 11 a.m. to 7p.m.

Menlo Park Coleman - on Coleman Avenue near the intersection with Willow Road, 11 a.m. to 8 p.m.

Palo Alto Bryant Street - intersects with Embarcadero Road. Near Town and Country Village., 11 a.m. to 9 p.m.

Palo Alto Cornell Street - (starts April 20th!) near Stanford's Escondido Village, 11 a.m. to 8 p.m.

If you are a member in the Los Altos, Los Gatos or Cupertino/Santa
Clara/Saratoga areas, and have interest in being a host, please let us
know.

___________________________________________________________________________

4) Photos:

Baby Carrots

Fennel

Red Beets

Italian Parsley

Lacinato Kale

Thyme

Mint

_______________________________________________________________________

5) Recipes from Julia

first notes on some of the vegetables:

BABY CARROTS: just eat them! They of course work for any cooking whole side dish thing too.

MINT or THYME: you will get one or the other of these. If you get mint and know what to do with it: Great! If you're not sure, click here for a photo essay of the best mint tea ever. Just steep fresh mint in boiling water: it has a different taste from the dried mint tea. Thyme: this is an all around great flavoring in so many savory dishes.

FENNEL: This can be used anywhere celery is (just about. My kids balk at the idea of fennel and peanutbutter in their lunches. Oh well.) If your family isn't excited about the taste of freshly chopped fennel in their salads you can cook it and the fennel anise taste is so far in the background noone will notice! I often saute fennel with my onions in a red spaghetti sauce.....

BEETS: eat the greens in the first day or two. You can use them anyway you use/eat chard, they are very closely related. You can also cook them up with the kale. The beets themselves? Try them grated raw in a pink salad (raw they will turn everything pink in their wake!) Or roast them then dress with olive oil, feta cheese and chopped onion with some parsley for color, a
great make ahead salad!

KALE: this is my favorite kind of kale: and it's dark dark leafy greens make it one of the most nutritious foods on the planet. And it tastes good, especially with garlic.

SPINACH: this is Stephen's excellent, trustworthy spinach. Eat it
confidently in salads and cooked dishes. Enjoy!

MUSHROOMS: these are grown organically at our neighbor's mushroom farm in Watsonville. They are great in most recipes where the button mushrooms are called for.

The Recipes!

SPINACH FENNEL SOUP

2 pounds fennel bulb (sometimes called anise), chopped (about 5 cups)
1 onion, chopped
2 tablespoons olive oil
2 cups chicken broth
2 cups water
1 teaspoon fennel seeds
3/4 pound spinach (about 1 bunch), coarse stems discarded and the
leaves
washed well and drained

In a heavy kettle cook the fennel bulb and the onion in the oil, covered, over moderately low heat, stirring occasionally, for 10 minutes, add the broth, the water, and the fennel seeds, and simmer the mixture, covered, for 10 to 15 minutes, or until the fennel bulb is tender. Stir in the
spinach and simmer the soup for 1 minute, or until the spinach is wilted. In a blender or food processor puree the soup in batches. The soup may be served hot or chilled.

Makes about 8 cups, serving 6 to 8.

Gourmet May 1993

SPINACH, FENNEL AND FETA SALAD

3 tablespoons olive oil
2 tablespoons fresh lemon juice1 large shallot, minced
1 6-ounce package baby spinach leaves
1 large fennel bulb, trimmed, quartered lengthwise, cored, thinly
sliced
crosswise
1 bunch radishes, sliced
3/4 cup crumbled feta cheese

Whisk oil, lemon juice and shallot in small bowl to blend. Season dressing to taste with salt and pepper. Combine spinach, fennel and radishes in large shallow bowl. Add dressing and toss to coat. Sprinkle feta cheese over salad and serve.

Serves 4.

Bon Appetit

BABY SPINACH AND MINT SALAD WITH BLACK-EYED PEAS
Active time: 25 min Start to finish: 30 min

1 cup frozen black-eyed peas
1 cup water
3/4 teaspoon salt
1/4 teaspoon fennel seeds
1/8 teaspoon cayenne
1/8 teaspoon black pepper
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon low-sodium fat-free chicken broth
1/2 teaspoon honey
1 1/2 teaspoons olive oil
5 oz baby spinach
1 cup loosely packed fresh mint, stems removed

Special equipment: an electric coffee/spice grinder

Simmer peas, water, and 1/2 teaspoon salt in a 1-quart saucepan, uncovered, over moderate heat until peas are just tender, about 15 minutes. Drain in a colander and rinse under cold water, then spread peas out on a paper towel and pat dry.

Grind fennel seeds with cayenne and black pepper to a powder in grinder, then transfer to a small bowl. Add peas to spice mixture and toss to coat. Whisk together juices, broth, honey, oil, and remaining 1/4 teaspoon salt in a large bowl and add spinach and mint, tossing to coat. Serve salad sprinkled with spiced peas. Each serving contains about 89 calories and 2 grams fat. Makes 4 servings.

Gourmet September 2002

Ribollita

This is a little like a winter minestrone, and you can use whatever you have in your fridge to make it. You can skip the first dried bean step and use two cans of white beans. This is a simple, satisfying soup that can and should be adapted to what you have on hand when making it. (other vegetables, other colors of beans, etc.)

2/3 cup dried Great Northern beans
10 tablespoons extra-virgin olive oil
2 tablespoons chopped onion
2 tablespoons chopped fresh parsley
1 tablespoon tomato paste
1 large russet potato or turnip, peeled, sliced
2 large carrots, peeled, sliced or grated
1 red or other onion, sliced
1 bunch kale or chard, stems and ribs removed, leaves sliced (the lacinato kale leaves have lots less ribs, I often just slice the whole thing. -j)
4 ounces savoy cabbage, thinly sliced
1 celery stalk or small fennel bulb, thinly sliced
1 4-ounce slice pancetta or bacon
10 cups (or more) canned low-salt chicken broth

Place Great Northern beans in large saucepan. Add enough cold water to cover beans by 3 inches; let soak overnight. Drain. Return to saucepan. Add enough fresh cold water to cover beans by 3 inches. Simmer until beans are tender, about 1 hour.

Drain beans. (rinse if using cans) Puree 1 cup beans in processor. Set aside pureed beans and whole beans. Heat 4 tablespoons oil in heavy large pot over medium heat. Add chopped onion and parsley; saute 3 minutes. Stir in tomato paste. Add remaining vegetables and pancetta; saute 3 minutes. Add 10 cups chicken broth, pureed beans and whole beans. Cover; simmer until vegetables are tender, stirring occasionally, about 1 1/2 hours. Season with salt and
pepper. Cool slightly. Chill uncovered until cold. Cover; chill overnight. Bring soup to simmer. Remove pancetta. Ladle soup into bowls. Drizzle remaining oil over soup and serve.

Makes 10 servings. Bon Appetit May 2000

Shaved Fennel with Parmesan
adapted from Healthy 1-2-3 by Rozanne Gold

1 large or 2 medium fennel bulbs
3 Tablespoons white balsamic or sherry or champagne vinegar
3 ounce piece Parmigiano-Reggiano

Trim the feathery fronds from teh fennel bulb and set aside. Remove any brown pots and trim root end. Slice fennel as thinly as possible, cutting through the root end. Place in a bowl.

Add vinegar, and salt and pepper to taste. Break cheese into very small pieces and add to salad. Toss again. Let sit for 1 hour before serving. Scatter finely chopped fennel fronds on top. (or parsley, if you're not offended to add a 4th ingredient! she doesn't count S & P as part of
the 1-2-3 -julia) serves 4

This week's Cookbook from the Library: Healthy 1-2-3 by Rozanne Gold

I admit I was dubious about a cookbook where each recipe only has three ingredients. (Salt and Pepper don't count.) But I like this cookbook because it *is* simple, and it uses good ingredients. (It's not one of those "take-one-box-of-cake-mix and then..." cookbooks.) I can also start with her ideas and add to them. Another recipe I'd like to try is the 'beet 'carpaccio' with lemony tonnato sauce. Your public library might have it! Hint: most/all public libraries let you request books online. Mine then sends me an email when the desired book is available.

Pickled Fennel with Orange from The Joy of Pickling by Linda Ziedrich
(Julia suggests using these on a sandwich, on a cheese board/cracker
platter, or tossed in a green salad.)

2 fennel bulbs, sliced thin
1 t pickling salt (kosher or other uniodized salt) zest from ½ an
orange, in
strips
1 or 2 small fennel fronds (optional)
6 T white wine vinegar
6 T orange juice
1 T sugar
4 black peppercorns, cracked

In a bowl, toss the fennel slices with the salt. Let them stand 1 hour. Drain the fennel slices, and toss them with the orange zest. Pack gthem into a pint jar, placing a fennel frond or two against the side of the jar, if you like. In a saucepan, heat hte vinegar, orange juice, sugar, and
peppercorns to a simmer, stirring to dissolve the sugar. Pour the hot liquid over the fennel. Cap the jar, and let cool to room temp. Store the pickle in the fridge . It will be ready to eat ina day or two, and will keep for at least several weeks.

Shaved Fennel Salad with Almonds and Mint

Though you can serve it immediately, this salad is best if it stands an hour before being served. To get the thinnest slices from your fennel bulb, quarter it before slicing to create more manageable sections that lie flat on the cutting board.

3 1/2 cups thinly sliced fennel bulb (about 1 medium bulb)
1 cup thinly vertically sliced red onion
2 tablespoons thinly sliced fresh mint
2 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons sliced almonds, toasted

Combine first 7 ingredients in a large bowl; toss well to combine. Let
stand at room temperature 1 hour. Sprinkle with nuts.

Yield: 6 servings (serving size: about 1/3 cup)

NUTRITION PER SERVING
CALORIES 46 (51% from fat); FAT 2.6g (sat 0.3g, mono 1.7g, poly 0.4g); PROTEIN 1.2g; CARB 5.4g; FIBER 1.8g; CHOL 0.0mg; IRON 0.4mg; SODIUM 217mg; CALC 31mg;
Cooking Light, MAY 2004

FENNEL AND OLIVE SALAD
Best of Southern Italian Cooking, J.C. Grasso

2 heads fennel
1 tbsp. parsley
1 tbsp. wine vinegar
1 tsp. oregano
24 green olives
3 tbsp. olive oil
1 clove garlic
pepper

Cut fennel bulb into chunks, combine with olives in a bowl. In a separate bowl whisk together all other ingredients. Toss with the fennel and olives.

SOME FENNEL IDEAS from The Victory Garden Cookbook

Sprinkle chopped fennel leaves on hot baked oysters or clams.
Add cooked fennel to omelets, quiches, stuffings or sauces.
Add stalks to stocks for their flavor.
Add sliced sauteed fennel to fish chowders.
Cook fennel in your favorite tomato sauce.
Place stalks and leaves on barbeque coals as they do in France. The fennel scent permeates the grilled food.
Slice steamed or blanched fennel, cover with a vinaigrette and serve chilled.
Chop raw fennel and add to tuna fish sandwiches.
Slice fennel thin and layer with raw potatoes, cream and cheese to make a potato au gratin.

Fennel and Cheese for Dessert
adapted from The Victory Garden Cookbook
by M. Morash

Fennel bulbs
One great cheese, such as blue cheese or a local goat cheese
best olive oil
S & P

Wash and trim fennel bulbs. If small, cut in half; quarter larger ones. Serve with slices of cheese and pass the oil, salt, and pepper.

TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY

1 tablespoon butter
2 tablespoons olive oil
2 garlic cloves, minced
3 cups (packed) coarsely grated peeled uncooked beets (about 3 large)
1/2 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
12 ounces tagliatelle or fettuccine
1 8-ounce container sour cream
6 tablespoons chopped fresh Italian parsley, divided

Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and saute just until beets are tender, about 12 minutes. Stir in lemon juice.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

Test-kitchen tip: Surgical gloves (sold at drugstores) are ideal for protecting hands from staining when working with beets. Regular kitchen gloves work well, too, but they are a little more cumbersome.

Makes 6 first-course or 4 main-course servings.

Bon Appetit
April 2004

BEET AND PARSLEY SALAD
Active time: 25 min Start to finish: 25 min

2 medium beets without greens
1 cup packed fresh flat-leaf parsley leaves
1/4 teaspoon salt, or to taste
1/4 teaspoon sugar, or to taste
1/8 teaspoon black pepper
2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
Special equipment: a Japanese Benriner or other adjustable-blade slicer

Trim and peel raw beets, then cut into very thin slices (1/16 inch thick) with slicer. Make small stacks of slices and cut each stack with a sharp knife into very thin strips (1/16 inch thick).

Toss beets with parsley, salt, sugar, and pepper in a serving bowl until sugar is dissolved. Add oil and toss to coat. Sprinkle vinegar on salad and toss again. Serve immediately.

Each serving conatains about 63 calories and 3 grams fat.

Makes 4 servings.

Gourmet


* For traditional pickled beets, boil a vinegar/sugar mixture (use a cup of vinegar and 1/2 cup of sugar for each pound of beets). Add a pinch of cloves and allspice or chopped fresh dill, if desired. Add sliced, cooked beets to water and bring to a boil again. Serve warm, or pour the mixture into sterile canning jars and seal.

* Peel raw beets and grate them over the top of a salad for a nice color/texture addition

* Pure 2 cups cooked beets with 2 tablespoons orange juice and a few pinches of spice (cinnamon, ginger and cloves work well) for a colorful and low-cal alternative to mashed potatoes.

* Roast a multi-colored assortment of beets, then peel, slice and toss with a vinegar/oil dressing for a colorful stand-alone salad. If desired, steam the greens with a touch of lemon juice or vinegar and serve the salad on top of them.

* For a dense, moist, flavorful sweet bread, use beets instead of zucchini. Combine 2 cups peeled, grated raw beets with 2 tablespoons canola oil, 6 egg whites, 3/4 cup buttermilk and 1/2 cup maple syrup. In a separate bowl, combine 3 cups flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 cup granulated sugar and 1/2 teaspoon each cinnamon, nutmeg
and ginger. Make a well in the dry ingredients and stir in beet mixture until just blended. Coat a 9-inch loaf pan with nonstick spray and bake at 350°F for 50 minutes to an hour, or until a toothpick inserted in center comes out clean.

* To make an easy borscht, peel 6 medium-sized beets and cook with 4 cups vegetable stock until tender. Remove beets from cooking liquid and slice into julienne strips or grate coarsely. Dissolve 2 tablespoons of sugar in 4 tablespoons of lemon juice. Add sugar mixture and prepared beets to stock; chill. Top each serving with nonfat yogurt or sour cream, if desired.

beet fennel ginger soup
serves 4

* 2 1/2 cup vegetable broth, reduced-sodium
* 1/4 head savoy cabbage, chopped
* 3/4 cup beets, about 1 large beet, peeled and chopped
* 1/2 medium fennel bulb(s), trimmed and chopped
* 1 medium garlic clove(s), minced
* 1 tsp ginger root, fresh, minced
* 1/4 tsp fresh lemon juice
* 1/4 tsp table salt
* 1/8 tsp black pepper, or to taste
* 4 Tbsp plain fat-free yogurt

Instructions

* Combine the broth, cabbage, beet, fennel, garlic and ginger in a saucepan and bring to a boil. Reduce the heat and simmer, covered until the beet is tender, about 10 minutes. Remove from the heat and let cool slightly.

* Transfer the mixture to a blender or food processor and puree, working in batches if necessary to avoid overflows. Pour the soup into large bowl.

* Season with the lemon juice, salt and pepper. If necessary, thin the soup with enough cold water to reach a pourable consistency.

* Refrigerate, covered, until chilled, 3-4 hours or overnight. Serve,
topped with the yogurt.

Roasted beet salad serves 4; 2 points

* 2 pound beets, stems and roots removed
* 2 Tbsp red wine vinegar* 2 tsp vegetable oil
* 1 tsp Dijon mustard
* 1/8 tsp table salt, or to taste
* 1/8 tsp black pepper, or to taste
* 1 Tbsp fresh oregano

Instructions

* Preheat oven to 375°F (190°C). Place beets on foil-lined baking sheet. Bake 45 minutes or until tender.

* Allow to cool, then peel and slice. Place in bowl.

* In food processor, combine vinegar, oil, mustard, salt and pepper. Process 1 minute. Pour over beets and toss to coat. Sprinkle with oregano and serve.





Honeyed Beet Quinoa Summer Salad, with variations from Fresh from the Farm and Garden by The Friends of the UCSC Farm and Garden

julia's note: I make many variations of this salad, with whatever vegetables/alliums/dressing I have on hand. I love using quinoa, but brown rice and couscous also work nicely. Likely other grains too. For this much salad I usually use half the amount of cheese they recommend and half
the amount of nuts. Any mixture of the below herbs work well: just parsley, just
cilantro, just basil, or any combo... chives, tarragon for a different flavor..... the possibilities are endless and having a salad like this on hand makes healthy lunches/dinners much easier.

6 beets, roasted
1/4 cup honey
1 1/2 cups orange juice
juice of 1 lemon
1/2 cup fruity olive oil
3 cups cooked quinoa, or another grain such as brown rice or couscous
1 cup crumbled feta cheese, or shredded parmesan, or??, optional
1 cup toasted walnuts or almonds, roughly chopped
1/2 cup chopped basil OR cilantro
1/2 cup chopped parsley
6 minced green onions or 3 shallots or other mild allium
lettuce greens, ready for eating as salad

Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. (Julia's note: I warm up my honey a bit before mixing it in the juices/oil... but don't make it too hot or it will 'cook' the juice and fruity oil!)

Combine with other ingredients except salad greens. Chill at least one hour to allow flavors to blend. Serve on bed of salad greens.

Roasted Beets with Walnuts and Blue Cheese from California Home Cooking
by Michele Anna Jordan

1 pound small beets, golden, white or chioggia (or red!)
1 T olive oil
½ cup walnuts, toasted
2 T extra virgin olive oil

preheat oven to 350 degrees

Wash and trim beets but do not peel them. Toss them with the olive oil in a bowl, and transfer them to a baking sheet. Roast them until they are tender when pierced with a fork, 40 to 90 minutes, depending on their size. Remove the beets from the oven and set them aside until they are cool enough to handle. Using your fingers, remove and discard the beet skins. Cut the
beets into wedges, and place the wedges in a small serving bowl. Add the walnuts and extra virgin olive oil, toss ad several turns of pepper (from a pepper mill), and toss again. Scatter the blue cheese over the beets, and serve.

Rochelle's Beet Salad
We love it, it's fast, easy and healthy.

I just threw it together, so it's a simple one. trim ends off beets, then steam until soft rinse with cold water, so that the skin peels right off. dice up, mix with thinly sliced onions, (red, white or yellow), add crumbled crostini, and plenty of balsamic vinegar, salt/pepper to taste with a dash
of extra virgin olive oil. Toss, EAT.

NORWEGIAN BEET SALAD
Sunset Magazine

1 beet
1 apple
1 carrot
1 cup chopped pecans
1/2 cup shredded coconut
2 tbsp. lemon juice
1 tbsp. minced ginger
1 tbsp. olive oil
salt
Peel and shred the beet, apple and carrot. Combine in a bowl. Add nuts, coconut, lemon juice, ginger and oil. Stir and salt to taste.

Chocolate Beet Brownies
from: http://www.plantea.com/chocolatebeetbrownies.htm
These brownies are rich, chewy and secretly nutritious!

1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 cup brown sugar (packed)
1 cup applesauce
1 tsp. vanilla
1-1/2 cup unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 15 oz. can beets packed in water, drained and mashed; or 1 cup cooked
beets
1/2 cup finely chopped almonds
1/2 cup wheat germ

Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking
powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9x13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.

Recipe Index
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6) Which Farm?

>From High Ground: spinach and flowers
>From Mariquita: Carrots, Thyme, Mint, Parsley, Beets, Fennel, Kale
Far West Fungi: Mushrooms, all organic!
>From Lakeside Organic Gardens: broccoli and lettuce

Where is High Ground's produce?? Stephen has lots coming on, he's thin on vegetables ready for harvest right now because of winter planting conditions. yes, strawberries are coming! -julia

To see a picture of the 2 farm families

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7) Unsubscribe/Subscribe From/To This Newsletter
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8) Two Small Farms Contact Information

Two Small Farms
Mariquita Farm/High Ground Organics
Organically Grown Vegetables
831-786-0625
P.O. Box 2065
Watsonville, CA 95077
csa@twosmallfarms.com
http://www.twosmallfarms.com
http://www.mariquita.com
http://www.highgroundorganics.com