The Veggies of Our Labor CSA: Week 2

May 5th, 201420140425_141253

My 5 weeks here at Serenbe Farms have been a whirlwind of seeding, planting, harvesting, and all the irrigating and weeding that comes with it. We recently finished up our greenhouse seeding for spring crops, and our fields are becoming increasingly fuller as we move into a phase of harvesting. Last week saw us clearing out much of the greenhouse, as we moved out lots and lots of tomato plants that just couldn’t wait to be planted in the ground where they could stretch out their roots. We also planted peppers and eggplant, and another succession of lettuce will soon be going into the ground. With our CSA now underway, and attending two  Farmers Markets this season,  it’s exciting to be providing people with fresh produce. To me, harvesting is one of the most satisfying and rewarding parts of farming, the culmination of a lot of time and nurturing and hard work. It’s when we get to see the fruit (or more accurately, the veggies) of our labor.

 

-Ivy

2014 Apprentice

A few recipes for this week’s harvest:

20140425_092405

Sorrel Pesto:

1 bunch sorrel leaves, thick stems removed (about 2 cups, packed)

1/4 cup olive oil

1/4 cup walnuts or pine nuts (or, because I did not have either of those, I drizzled in some tahini)

1/4 cup parmesan

2 cloves garlic

salt and pepper to taste

Use a food processor or immersion blender to blend all ingredients until smooth. Enjoy on pasta, pizza, sandwiches, wraps, or anything else you might like!

 

Quinoa Stir-Fry with Bok Choy/Chinese Cabbage:

Cook quinoa on stove or in rice cooker. Meanwhile, sauté a variety of asian greens/veggies/mushrooms/etc in a little butter or oil. I also like to make a quick red pepper sauce by pureeing pepper, onion, and garlic in a little soy sauce and oil (just enough liquid to puree it into a thick sauce). Add red pepper sauce, cooked quinoa, and any spices you like to your sautéed veggies. Stir together and cook a couple minutes longer to allow all the flavors to meld.

 

Kid-Friendly Ideas:

Even as an adult, I’m not always the biggest fan of leafy greens, but because they’re healthy and full of nutrients, I try to sneak them into my food whenever I can! A couple of dishes to easily and deliciously hide greens in are:

Lasagna–Throw in a few handfuls of chopped greens during the last couple minutes of cooking your meat, then assemble your lasagna as you normally would.

Quiche/Frittata–Same idea as with the lasagna. Just toss some chopped greens in for the last couple minutes of cooking your meat or potatoes or onions or mushrooms or whatever fillings you’re using, then mix everything together and pour into your pie crust or dish.

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