Winter Week 19 – April 9 & 10

April 8, 2014

Riverdog Farm Veggie Box News                                                

Box Contents:

1 bu Purple Carrots

1 bu Asparagus

1 bu Red Chard

1 bu Red Radish

¾ lb Shelling Peas

½ lb Braising Mix

1 bu Red Beet

¾ lb Leeks

 Field Notes

This week is going to be warm, 80 degrees on Monday with warm weather continuing throughout the week. The second seeding of tomatoes has emerged from the germination box in the greenhouse. This box is an insulated, heated, dark-inside 8’ wide x 5’ high x 5’ deep box with wooden sliding shelves. We set the sprouting temperature around 90 degrees. The flats of tomatoes are housed in this box for about a week. When about 5-10 tomato seeds have sprouted (in the trays of 200 cells each), this is the signal that the rest are about to sprout so we pull the trays out of the germination box and the rest of the seeds quickly emerge outside of the box, in the greenhouse. This method ensures a more uniform rate of germination.

After the rainstorm cleared, Saturday night’s temperature got down to 36 degrees! This is the time of year when we have to closely monitor the nighttime temperatures in case they go below the freezing temperature of 32 degrees. If it looks like it’s going to get that cold, we have irrigation sprinkler lines set up to run. The water falling on the tomato plants actually keeps the plants warmer and prevents frost from settling on them. Amazingly, frozen water on the plants does less damage than frost to the plant cells. Until late May, we’ll be tracking the nighttime temperature forecast to protect our big planting of early tomatoes. Keep your fingers crossed for optimal conditions for the tomato plants!

Box Notes

Asparagus is winding down. It will likely only be included in the veggie box for 1-2 more weeks. Leeks are winding down too. They are a hardy, winter allium staple. We include them in the veggie boxes often because they are a great onion substitute when our cured onions are done. Pea season is upon us! You’ll see snow, shelling, and snaps or some combination of the three varieties in the boxes in the coming weeks. Enjoy them while they’re here; their season only lasts about one month!

Spring Minestrone Soup

From: http://www.simplyrecipes.com/recipes/spring_minestrone_soup/

Ingredients

2 Tbsp olive oil

6 green onions

2 green garlic stalks, or 2 large garlic cloves

1 pound baby potatoes, or Yukon gold potatoes cut into 1-inch chunks

1 15-ounce can of diced tomatoes

1 quart vegetable or chicken stock

Salt

1/2 pound artichoke hearts (fresh or frozen), chopped roughly

1 15-ounce can of chickpeas

1 cup peas (fresh or frozen)

1/2 pound asparagus, cut into 1-inch chunks

2 cups greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons

Up to 1/4 cup pesto

Grated parmesan or pecorino cheese for garnish

Method

Chop the green onions and green garlic and separate the white and light green parts from the green tops. If you are using regular garlic cloves, put them with the white parts of the green onions. Slice the potatoes and artichoke hearts into chunks you would want to eat with a spoon.

In a large pot set over medium-high heat, warm the olive oil for 1 minute. Add the white parts of the green onions as well as the garlic and stir-fry for 1 minute. Add the potatoes, stir to combine and cook 1 minute.

Add the diced tomatoes with their liquid and the quart of vegetable or chicken stock. Bring to a simmer, add salt to taste, then cover and cook over medium-low heat for 10 minutes.

Add the artichoke hearts and cook another 5 minutes, then add the chickpeas and green peas and cook another 5 minutes. Remove the cover from the soup and add the asparagus. Cook 2 minutes. Add the greens and the green parts from the green onions and green garlic, if using. Stir well to combine and cook 1 minute.

Turn off the heat and stir in the pesto. Serve topped with grated cheese.

 

Buttered Leeks and Radishes

From: http://www.realsimple.com/food-recipes/browse-all-recipes/buttered-leeks-radishes-10000000671366/

Ingredients

1 tablespoon olive oil

1 tablespoon unsalted butter

scallions or spring onions, cut into 2-inch pieces

1/4 pound radishes, quartered

leeks, white and light green parts only, cleaned and thinly sliced crosswise

1/2 cup chicken broth

1/4 teaspoon kosher salt

1 teaspoon lemon juice

2 tablespoons fresh parsley, chopped

 

Method

Heat the oil and butter in a large skillet over medium heat. Add the scallions and cook until golden, about 3 minutes. Add the radishes and cook another minute. Remove the scallions and radishes from the pan and set aside.

Add the leeks, chicken broth, salt, and lemon juice and cook, stirring occasionally, until the leeks are softened, about 5 minutes. Add the parsley, scallions, and radishes and toss well.

 

Simple Braised Greens

From: http://www.elanaspantry.com/simple-braised-greens/

Ingredients

1 tablespoon olive oil

4 ounces mixed greens (kale, collard, mustard, or greens of your choice) about 3-4 cups chopped and well packed

1 clove garlic, minced

⅛ teaspoon celtic sea salt

¼ teaspoon red pepper flakes

Method

Heat oil in a large skillet over medium-high heat. Add greens stirring to coat with oil. Stir until greens are barely wilted. Add garlic, salt and pepper flakes. Continue stirring until greens are tender. Serve.

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Winter Week 18 – April 2 & 3

April 4, 2014

VEGGIE BOX CONTENTS:

1 bunch Nantes Carrots (orange)

1 bunch Purple Carrots

1 bunch Red Chard

1 bunch Dragon Tongue Radish

¾ lb. Snow Peas

1 head Batavia Crisp Lettuce

½ lb Arugula

½ lb Mei Qing Chio (Baby Bok Choy)

1 bunch Red Spring Onions

 

Riverdog Farm Veggie Box News 

Field Notes

The rainfall has continued intermittently from Friday night until today, Monday. Last week a series of intensely colored rainbows arched over the dramatic valley sky. A double rainbow even appeared. Sometimes cold weather follows a storm in March and April. It already feels a lot colder than it did last week. Seeding continues at a steady pace in the greenhouse. The potatoes are planted; our estimated harvest time for the spuds is late May/early June. Thank you for your continued support of the farm through the slimmer winter months. Summer promises to be a bountiful harvest of tomatoes, peppers, eggplant, stonefruit with a bridge of spring spinach and beets to make the tasty transition from spring to summer.

Box Notes

My grandmother who lived in Colorado often made a veggie platter of radishes, onions, and carrot sticks to dip in salt. Whenever we have an abundance of these crops around the farm, the scent, colors, and crunch remind me of visiting her in the summer and enjoying these veggies before dinner on a hot summer day. Add the snow peas to this veggie platter lined with leaves of Batavia Crisp lettuce and you have a mini-feast of springtime deliciousness using nearly all of your veggie box contents, an all-parts edible platter of crudités! Use Mei Qing Choi as you would spinach. It is delicate and cooks quickly. Since it finally feels a little bit like the rainy season we’ve been hoping and waiting for, there are several soup recipes for you to enjoy while there is still a chill in the air.

RECIPES

Massaged Tatsoi (and/or Mei qing choi) with Tahini and Lemon

From: http://www.writerguy.com/deb/compost/2009/Nws9-2009.html

The technique is similar to when you’re preparing sauerkraut or other fermented veggies, only you’re not fermenting them, just eating them fresh: wash and coarsely chop a bunch of tatsoi, or a combination of tatsoi and mei qing choi (any of the Asian chois). You’ll want lots, as it massages down to nothing! Place chopped greens in a bowl that fits them, sprinkle moderately with salt (I toss and sprinkle, toss and sprinkle, so as to get a little salt on more or less all the leaves). Wash your hands, roll up your sleeves, then start squeezing and massaging the greens with your hands until they break down and start to give off their own juice. They will have now reduced exponentially in volume. Add a spoonful or two of tahini and stir well to distribute. Squeeze in some fresh lemon juice to taste… and you’re done!

Miso Soup 

(good with spinach or Mei Qing Choi)

From: http://allrecipes.com/recipetools/print/recipe.aspx?recipeid=13922&origin=detail&servings=3&metric=false

Ingredients:

2 1/4 cups water

2 ounces firm tofu, cut into 1/4 inch cubes

1 tablespoon light miso paste

2 teaspoons barley miso paste

1/2 cup fresh spinach, washed and chopped

1 green onion, thinly sliced

Directions:

1. In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.

2. Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.

Carrot Soup with Ginger and Lemon

From: http://www.epicurious.com/recipes/food/views/Carrot-Soup-with-Ginger-and-Lemon-4083

Ingredients

• 1/4 cup (1/2 stick) butter

• 1 1/2 cups chopped onion

• 1 tablespoon finely chopped peeled fresh ginger

• 1 1/2 teaspoons minced garlic

• 1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)

• 2 tomatoes, seeded, chopped (about 1 1/3 cups)

• 1 1/2 teaspoons grated lemon peel

• 3 cups (or more) chicken stock or canned low-salt broth

• 2 tablespoons fresh lemon juice

• 4 tablespoons sour cream

• 1 small carrot, peeled, grated

Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly. Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.

Avocado Apple & Arugula Salad

From: http://www.shutterbean.com/2012/avocado-apple-arugula-salad/print/

makes 2 generous servings

Ingredients

• 1 apple, chopped (RDF note: The Pink Lady apple variety is the best!!)

• 1 avocado, chopped

• 6 cups arugula

• 3 tablespoons sunflower seeds

• 1/4 red onion, minced

• 1 tablespoon honey mustard

• juice of 1 lemon

• 2 tablespoons olive oil

• 1 teaspoon honey (more or less depending on your taste)

• salt & pepper

In a small bowl, whisk together honey mustard, lemon juice, olive oil. Chop apples and squeeze a small amount of lemon juice on top and toss to prevent discoloration. In a large bowl, add the arugula, avocado, apples, sunflower seeds, red onions and pour dressing on top. Season with salt & pepper and serve with a side of crusty bread.


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Winter Week 17 – March 26 & 27

March 25, 2014

LAST WEEK OF FRUIT! Fruit is Tangelos, Navels, Kiwi

Riverdog Farm Veggie Box News                                                

Box Contents:

1 bu Asparagus

1 lb Purple Carrots

1 bu Fennel

1 bu Tokyo Turnips

½ lb Snow Peas

2 hds Claremont Romaine Hearts

1 bu Red Radishes

¾ lb Mei Qing Choi

1 bu Red Spring Onions

Field Notes

Today it is 75 degrees! Tomorrow there is a 90% chance of rain. We spent most of last week transplanting the first seeding of tomatoes. The warm weather, moisture, and tomorrow’s cloud cover, that keeps nighttime temperatures higher, will help the tomatoes transition from the greenhouse to the field. The second planting of tomatoes in the greenhouse is about 2 inches high with fully developed primary and secondary leaves. It’s hard to believe that we’ll be inundated with tomatoes by mid-July. It takes about 6 months for tomatoes to start bearing fruit in this climate. Then they will produce fruit until it frosts sometime in November. All the tomato varieties we grow are the indeterminate type: those that simultaneously flower, set new fruit, and ripen all in one season. We tried growing the determinate types, those that flower once and have one big fruit set, but they were not as productive as the indeterminate types that continuously flower.

 

Box Notes

Restaurant chefs have been swarming our farmers’ markets stand for the romaine hearts – they are at their peak of crunchy sweetness. Make a colorful spring Romaine heart salad with grated carrots, shaved fennel, thinly sliced radishes, and onion rounds. The asparagus is a special springtime treat. As farmers, we have to consider the field space required for the asparagus: it only produces 2 months out of the year, as a perennial, it lasts for 15 years. Yet, its successful production depends on our weeding, fertilizing, and watering it during the months when it’s no longer producing harvestable spears. Unlike some other, shorter-time-to-yield crops, asparagus yields one harvest per year. In other fields, we plan for a two-crop cycle per year, like lettuce and turnips one planted after the other or carrots and beets: either one harvestable crop with a cover crop or two harvestable crops off of the same field block. It is worth it to us to have a spring crop like asparagus, even though we can’t grow anything else in the same field for 15 years, that helps the farm get through the slower spring season.

Oven-Roasted Asparagus

From: http://allrecipes.com/Recipe/Oven-Roasted-Asparagus/Detail.aspx

Ingredients

1 bunch thin asparagus spears, trimmed

3 tablespoons olive oil

1 1/2 tablespoons grated Parmesan cheese (optional)

1 clove garlic, minced (optional)

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 tablespoon lemon juice (optional)

Method

Preheat an oven to 425 degrees F (220 degrees C).
Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.

 

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

 

Snow Pea, Scallion, and Radish Salad

From: http://www.finecooking.com/recipes/snow-pea-scallion-radish-salad.aspx

Ingredients

2 cups (8 oz.) snow peas, trimmed

2 scallions (white and green parts), thinly sliced

4 radishes, trimmed and cut into thin strips (about 1/2 cup)

1/4 cup rice vinegar

2 tsp. granulated sugar

1 Tbs. walnut or canola oil

Method

Put the snow peas in a microwave-safe bowl with 1 Tbs. water. Cover tightly and microwave for 1 minute. Drain and let cool. Cut the snow peas on the diagonal into 1/2-inch diamond shapes, discarding the end pieces.

In a medium serving bowl, combine the snow peas, scallions, and radishes. In a small bowl, whisk together the vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.

Roasted Turnips with Wilted Turnip Greens

From: http://www.bojongourmet.com/2011/06/roasted-turnips-with-wilted-turnip.html

Ingredients

2 bunches small tokyo or salad turnips, with their greens (around 15 small turnips in all)

1 tablespoon olive oil, plus 1 tablespoon for cooking the greens

3 ounces (2 or 3 strips) bacon, diced

salt

squeeze lemon juice

1/2 – 1 bunch chives, snipped

black pepper

Method

Position a rack in the lower center of the oven and preheat to 450º.

Cut the greens off of the turnips and reserve. Wash the turnips and trim away the tail and stem ends. If your turnips are bigger than a ping pong ball, halve them; if they’re much larger, cut them into quarters.

Heat 1 tablespoon of the olive oil in a large, oven-proof skillet over a medium flame. Add the diced bacon, and cook, stirring occasionally, until crisp, a few minutes. Lift the bacon out of the pan leaving behind the fat.

Add the turnips to the pan, sprinkle with a few pinches of salt, and toss to coat them in the oil. Put the pan into the oven, and roast until caramelized and tender, about 30 minutes, turning the turnips a few times throughout the baking.

While the roots roast, wash the turnip greens well, and either cut each leaf off the stem, or use the lazy approach: stack a bunch of leaves on top of one another, and begin slicing the leaves into 1/2″ ribbons until you get to the stemmy part, then discard. (If you cut off all the stems, have a beer, then stack and slice as directed.)

When the roots are done, remove them from the pan. Place the pan over a medium flame (don’t forget – that pan handle is hot!) and swirl in the remaining tablespoon of olive oil. Add the sliced greens, and toss with tongs until wilted and tender, about 5 minutes. Season with a bit of salt and a squeeze of lemon. Add the turnips and bacon to the pan, then add the chives and a few good turns of black pepper. Adjust the seasoning as you wish, then serve.

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Winter Week 16 – March 19 & 20

March 18, 2014

Fruit this week – Navels, Tangelos, and Kiwi

Riverdog Farm Veggie Box News                                                 

Box Contents:

1 bu Cilantro

1 bu Orange Carrots

1 bu Curly Kale

¾ lb Leeks

½ lb Arugula

2 hds Romaine Hearts

1 bu Asparagus

1 bu Red Beets

1 bu Green Garlic

 Field Notes

The first tomato transplants went into the ground last Saturday and more are getting planted today. With this week’s warm weather, average daily temperatures are holding in the mid-70s, the soil texture is just right for plants to go into the ground. This is the first of five, sequential tomato plantings – our effort to have a steady supply of tomatoes from mid-July until November. The north winds that typically come in April have started early so hopefully the transplants will make the transition from greenhouse to field without too many challenges. They are very hardy plants that establish roots at whatever depth they are planted. If the stem is 6 inches long and is planted with 3 inches above ground and 3 inches below ground, the roots emerge from the stem in the darkness of the subsurface environment. We plant them deep to ensure a strong rootedness and to prevent the stems from leaning over in the wind.

 

Box Notes

Lots o’ good greenness (kale, arugula, asparagus, cilantro and hearts of romaine) in your veggie box this week to celebrate St. Patrick’s Day and the Spring Equinox, one of two days in the year with equal dark and light hours, coming Thursday March 20, 2014. Asparagus will be here this week and next, and hopefully one or two more weeks after that. Check out this recent article about arugula that describes how abundant it is in Italian dishes: http://napavalleyregister.com/lifestyles/food-and-cooking/the-italian-love-affair-with-arugula/article_5cbeab3c-a8ce-11e3-841d-0019bb2963f4.html

 

Moist Chocolate-Beet Cake

From: http://www.davidlebovitz.com/2011/11/moist-chocolate-beet-cake-recipe-nigel-slater/

 

Ingredients

 

8 ounces (240 g) beets, unpeeled, rinsed and scrubbed free of dirt

7 ounces (200 g) bittersweet or semisweet chocolate (70% cacao solids), chopped

1/4 cup (60 ml) hot espresso (or water)

7 ounces (200 g) butter, at room temperature, cubed

1 cup (135 g) flour

3 tablespoons unsweetened cocoa powder (the darkest you can find, natural or Dutch-process)

1 1/4 teaspoon baking powder

5 large eggs, separated, at room temperature

pinch of salt

1 cup (200 g) superfine sugar

 

Method

Butter an 8- or 8 1/2 inch (20 cm) springform pan and line the bottom with parchment paper.

 

Boil the beets in salted water with the lid askew until they’re very tender when you stick a knife in them about 45 minutes. Drain then rinse the beets with cold water. When cool enough to handle, slip off the peels, cut the beets into chunks, and grind them in a food processor until you get a coarse, yet cohesive, puree. (If you don’t have a food processor, use a cheese grater.)

 

Preheat the oven to 350ºF (180ºC).

 

In a large bowl set over a pan of barely simmering water, melt the chocolate, stirring as little as possible.

Once it’s nearly all melted, turn off the heat (but leave the bowl over the warm water), pour in the hot espresso and stir it once. Then add the butter. Press the butter pieces into the chocolate and allow them to soften without stirring.

 

Sift together the flour, cocoa powder, and baking powder in a separate bowl.

 

Remove the bowl of chocolate from the heat and stir until the butter is melted. Let sit for a few minutes to cool, then stir the egg yolks together and briskly stir them into the melted chocolate mixture. Fold in the beets.

 

In a stand mixer, or by hand, whip the egg whites until stiff. Gradually fold the sugar into the whipped egg whites with a spatula, then fold them into the melted chocolate mixture, being careful not to over mix.

Fold in the flour and cocoa powder.

 

Scrape the batter into the prepared cake pan and reduce the heat of the oven to 325ºF (160ºC), and bake the cake for 40 minutes, or until the sides are just set but the center is still is just a bit wobbly. Do not over bake.

 

Let cake cool completely, then remove it from the pan.

 

Asparagus-Leek Risotto

From: http://www.bhg.com/recipe/rice/asparagus-leek-risotto/

 

Ingredients

 

¾ pound asparagus spears, trimmed

2 tablespoons olive oil

1 ½ cups sliced leeks

1 cup Arborio rice

3 cups reduced-sodium chicken broth

1/3 cup freshly grated Parmesan cheese

2 tablespoons snipped fresh parsley

½ teaspoon finely shredded lemon peel

1 tablespoon lemon juice

¼ teaspoon freshly ground coarse black pepper

Lemon Slices

Lemon peel

 

Method

Place asparagus in single layer on baking sheet. Brush with 1 tablespoon olive oil; lightly sprinkle salt and black pepper. Bake, uncovered, in 450 degrees F oven about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds in 2-inch pieces; set aside all asparagus.

Meanwhile, in large saucepan cook leeks in remaining olive oil until tender. Stir in uncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn golden brown.

In another saucepan bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes).

Stir in any remaining broth. Cook and stir just until rice is tender and creamy.

Stir in asparagus pieces, cheese, parsley, lemon peel, lemon juice, and pepper. Top with asparagus spears, lemon slices, and peel. Makes 4 servings.

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Winter Week 15 – Mar 12 & 13

March 12, 2014

Sign up for the summer!
Signup during March and get a discount on the veggie share. Click here to sign up.

Fruit this week – Pixie Mandarins, Navel Oranges, Melogold Grapefruit

Riverdog Farm Veggie Box News                                                 

Box Contents:

1 bu Spinach

1 bu Carrots

1 bu Dino Kale (or collards)

1 hd Green Cabbage

½ lb Arugula

1 hd Red Batavia Lettuce

1 lb Gold Turnips

1 bu Chioggia (or Red) Beets

1 bu Red Spring Onions

1 bu Breakfast Radish

 Field Notes

Fields remain damp from the recent rain. We still have puddles in all the low spots and all the field trucks are splattered with mud. Asparagus should be returning soon. We had to tractor renovate the field last week to reduce the weed pressure. After being knocked back, the asparagus spears will re-emerge more vigorously than before without the weed competition and with the warmer March weather. The first seeding of tomatoes in the greenhouse is big enough to be transplanted. We are waiting for the fields to dry up to harden them off outside of the greenhouse and plant them. They are healthy and dark green. Rosie and Consuelo, sisters who manage the greenhouse operations, have done great work preparing and tending to the thousands of tomato plants (about 7 acres!) that are a part of the first of five tomato plantings.

Box Notes

Carrots remain a weekly item in the veggie boxes as we have received customer feedback that weekly carrots are a good thing. We direct seed the carrots about 7 times per year so that the carrot harvest is as perpetual as possible. The Chioggia Beets appear pink on the outside but inside they have pink and white concentric stripes. When cooked, the pink color bleeds and the beets become more faded looking, almost like a white beet. They are very high in sugar and roast deliciously with a whole chicken or pork roast and a combination of roasted roots including the gold turnips!

Creamy Polenta with Kale and Ricotta

From: http://www.foodandwine.com/recipes/november-2008-creamy-polenta-with-kale-and-ricotta
Ingredients

3 tablespoons extra-virgin olive oil

3 garlic cloves, thinly sliced

1 pound Tuscan kale (cavolo nero), ribs removed and leaves coarsely chopped

Salt and freshly ground pepper

1 cup milk

3 cups water

6 tablespoons unsalted butter

1 cup polenta (not instant)

2 cups creamy ricotta

Method

In a large, deep skillet, heat the olive oil. Add the garlic and cook over high heat, stirring, just until browned in spots, about 1 minute. Add the kale by the handful and cook, stirring, until wilted and any liquid has evaporated, about 5 minutes. Season the kale with salt and pepper, transfer to a cutting board and coarsely chop.

In a large saucepan, combine the milk, water, butter and 2 teaspoons of salt and bring to a boil. Whisk in the polenta in a thin stream and cook over moderate heat, whisking constantly, just until it begins to thicken, about 3 minutes. Add the wilted kale and cook over low heat, stirring frequently with a wooden spoon, until the polenta is very thick and no longer gritty, about 20 minutes. Stir in the Creamy Ricotta, season with salt and pepper and cook just until the ricotta is heated through, about 3 minutes. Transfer the polenta to a bowl and serve right away.

 

Bright Cabbage Slaw

From: http://www.ciaosamin.com/2012/02/festive-slaw.html

Ingredients

1 small head of cabbage–red, green, napa, or any combination of the three is fine

1 small red onion

2 jalapeños

1 small bunch cilantro

red wine vinegar

1 lime

1 lemon

salt

good olive oil

Method

Halve the head of cabbage, remove the core from each half with a V-shaped incision, and slice thinly. Place in a big salad bowl and sprinkle generously with salt. Let the cabbage sit for at least 20 minutes to release some of its water.

In the meantime, peel and halve the onion. Remove the stem end and slice thinly. Macerate with red wine vinegar.

Halve, seed, and slice the peppers. Roughly chop the cilantro. Both leaves and stems are delicious, but trim any woody ends the stems might have before chopping.

When the cabbage has released a good amount of water, drain it, then add the onion (but not the vinegar), cilantro, and appropriate amount of peppers for your liking. Dress with olive oil.

Now comes my favorite part: layering the acids. You’ve already introduced some acid with the macerated red onion, and vinegar is a sort of heavier form of acid, so try to balance it out with lime and lemon juice. Probably the entire lime and half the lemon is a good amount to start with. Taste, adjust salt and oil if needed. Then, start to tinker with the acids. Does it need more vinegar? More lemon? Taste and adjust, taste and adjust, taste and adjust.

 

Roasted Radishes with Radish Greens

From: http://www.foodandwine.com/recipes/roasted-radishes-with-radish-greens

Ingredients

3 bunches small radishes with greens attached

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

Method

Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.

In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.

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Winter Week 14 – Mar 5 & 6

March 4, 2014

Summer CSA Signups now open online: www.mountainbountyfarm.com

If you bought a fruit share, you’ll get: Navel Oranges, Kiwi and Melogold Grapefruit

Riverdog Farm Veggie Box News                                               

Box Contents:

1 bu Purple Carrots

1 bu Orange Carrots

1 bu Red Dandelion Greens

1 bu Red Spring Onions

½ lb Braising Mix

3 hds Claremont Lettuce

1 lb Black Spanish Radish

1 bu Red Beets

1 lb Broccoli OR 2 hds Fennel

Field Notes

The annual almond festival was a huge success. In the hamlet of Rumsey alone, we sold 350 pizzas from the wood-fired oven, 250 Riverdog Farm sausages on buns from the Metropolis Bakery in Berkeley, homemade baked goods, and grossed about $12,000 for the preservation of the historic Rumsey Hall, a community-gathering place built in 1903.  The beautiful weather, sunny skies between two big rain storms, brought out the people in droves: Harley-riders, back-to-the-landers, and vintage car cruisers congregated to enjoy the almond blossoms of the bucolic Capay Valley.

Box Notes

Red Dandelions are a part of the Chicory family. They have a slightly bitter taste. One of our market helpers in Berkeley has spent time in Greece and he said there are many dandelions varieties there. Called Horta in Greek, these are a different kind of cooking green from chard, spinach or kale. Visit: http://www.moderndaygoddess.com/romancing/horta-greek-greens-recipe/ to learn about dandelion greens and check out another recipe here:http://allrecipes.com/recipe/dandelion-greens-with-a-kick/.

 

Black Radish, Carrot, and Fennel Salad With Pecorino Cheese

From: http://www.mariquita.com/recipes/black%20spanish%20radish.htm

Ingredients

1 small handful arugula (about 3/4 cup loosely packed)

1/4 cup Citrus Vinaigrette (recipe follows)

3 large paper-thin slices black radish

6 thin diagonal slices carrot (about 2 inches long), blanched 
6 thin slices fennel

6 to 8 long thin curls pecorino or Parmesan cheese

Citrus Vinaigrette

1 1/4 cups mild olive oil

6 to 8 tablespoons fresh lemon juice

1 tablespoon grated lemon zest

Salt and freshly ground pepper to taste

Method

Toss the arugula with enough of the vinaigrette to coat and place on a salad plate. Arrange the radish slices on top, then the carrot and fennel.

Drizzle with the remaining vinaigrette and top with the curls of cheese.

To make Citrus Vinaigrette, whisk all ingredients together. Makes about 1 1/2 cups, enough for 4 to 6 salads.

 

Dandelion Greens with Beet Dressing and Goat Gouda

From: http://flapperfood.blogspot.com/2009/07/dandelion-green-salad-with-beets-and.html

Ingredients

For the Salad:

1/3 cup sliced, toasted almonds (I used pecans)

2 bunches dandelion greens

1/4 pound goat Gouda, shaved (I used french honey goat cheese, crumbled)

For the Dressing:

1/3 cup extra-virgin olive oil

2 tablespoons red wine vinegar

Juice of 1 lime

Juice of 1 lemon

1 pound boiled beets

Salt


 

Method

Wash and trim the greens.

Combine dressing ingredients in a blender container and blend until perfectly smooth. Spoon a generous amount onto serving plate. Top with a small bunch of greens, then top with a small handful of toasted nuts and cheese.

If you are doing the no-blender version, then whisk all dressing ingredients (except beets) in a glass measuring cup. Drizzle the dressing over the sliced cooked beets and let marinate in the fridge for an hour or so.

When ready to serve, spoon the beets and dressing over the greens, nuts and cheese.


 

Dr. Zhivago Borscht

From: http://food52.com/recipes/3327-dr-zhivago-borscht

Ingredients

10
cups water

2
tablespoons grapeseed oil

1
large onion, finely chopped

1
bay leaves

3
medium sized beets

2
medium sized carrots

1
large potato (1 yukon or 2 small red)

1
celery stalk, cut into thin moons

1/4
bunch fresh dill, minced

1/2-1
whole lemon, juice of

2-3
teaspoons salt

dash
freshly ground pepper

12
whole juniper berries (optional)

1-2
cloves of garlic

1
tablespoon sour cream (per bowl)

Method

Set your pot of water on low heat. Add in 1 tbsp of oil, chopped onion, bay leaf and juniper berries. Peel the beets and cut them into halves if they’re small enough or into thirds or quarters if they’re very large. You want them to be of relatively equal size. Drop them gently into the water as you continue working on the rest of the vegetables.

Peel and cut the carrots into rounds, and for the potatoes, cut them into 1/2″ size cubes or small chunks. (I prefer my vegetables small as I find they distribute a lot better into individual bowls.) Add them to the pot as they’re ready. Then add the chopped celery and the juice of 1/2 of a fresh lemon. Bring your heat up and cook the soup until a fork easily pierces through one of the larger beet pieces; this should take about 15 minutes on medium low heat.

While the beets are getting tender, you should skim the soup from some of the foam that will form. By doing this, you will inevitably be taking out some of the oil along with it. Once you’ve skimmed it, put in an additional 1/2 tablespoon of oil.

Once your beets are done, scoop them out of the soup (bringing back into the pot any vegetables that might have clung to the beet) and let the beets cool for 2 minutes so you can handle them more easily. At this point, you can turn the pot to low heat. I’d advise wearing gloves for the next part so you don’t have to take beet stains off your hands. Using the large holes on your grater, shred your beets. Once you’ve grated all the chunks, carefully put all the shredded beets back into the soup pot and let this cook for an additional 10 minutes.

The soup should have a sweet tart taste. After the 10 minutes, add in the dill and taste the soup to adjust flavors accordingly. Add salt, a tad of pepper, and if the soup is still too sweet for you, another tablespoon or 2 of fresh lemon juice. Remember that if your soup is very hot, you will not taste the actual level of salt, so err on the side of less, as each time you reheat the soup, it will get slightly saltier. This soup is the perfect example of melded flavors getting better in the following days.

Notes: Serve hot or cold, with sour cream or not, but eat this with black bread. If you want to make the soup a bit spicier, add thin slices of garlic to the soup before serving. If you want just a hint of garlic, then rub a cut clove over the crust of your bread. In the Winter, if you want to experience an even more authentic Russian meal, serve this soup with a side of mashed potatoes topped with sardines. Let the juices of the sardines drip into the butter- or milk-mashed potatoes. If you cook this in the Summertime, omit cooking with juniper berries and use a topping of cubed persian cucumbers or a hard boiled egg split in half.

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Winter Week 13 – Feb 26 & 27

February 26, 2014

SUMMER SIGNUPS BEGIN MARCH 1 ONLINE! Discount pricing during March. For more info, click here.

 

Fruit share this week – Navel Oranges, Lemons, & Kiwis

Riverdog Farm Veggie Box News      

Box Contents:1 lb Broccoli

.67 lbs Asparagus

1 bu Carrots

½ lb Spinach

½ lb Little Gem Lettuce

1 bu Green Chard

1 bu Grey Kabocha

1 bu Gold Beets

 Field Notes

With the recent warm weather, everything is coming into bloom. The pale pink-blushed apricots are just starting to flower, the white almond blossoms are in their prime, each branch loaded with petals, and fuschia peach flower buds are starting to swell. Bees are abuzz throughout all of the orchards seeking the pollen and nectar they need to nourish and build their hives while distributing the pollen to the stigma in the center of each flower, the top of the style that connects to the ovary, where the pollen grain germinates. In the hills, Spring is appearing too. Lupin wildflower seeds are sprouting, pushed from the recent rains, showing their flat lily-pad-like primary leaves that morph into feathery leaves. It’s the time of year when we marvel at the delicate biological strength of the plants on the farm and in the wild. More much-needed rain is expected to start tomorrow. The added moisture will give the plants a boost to continue their reach towards the sun.

 

Box Notes

The late December freeze hit the little gem lettuces hard. It has now rebounded in an unexpected way. Instead of growing as a single head of lettuce, each recovered plant has multiplied into a singly rooted, multi-headed lettuce so we are harvesting it this way, keeping the central stalk with multiple lettuce heads. It’s different and it tastes great. Hope you enjoy this adaptation of the singular-to-multiple heading lettuce. It shows one of nature’s responses to adversity: to push harder to produce seeds in times of stress.

 

Spiced Coconut Spinach

From: http://www.101cookbooks.com/archives/spiced-coconut-spinach-recipe.html

 

Ingredients

 

1 shallot

1 large clove of garlic

1/4 teaspoon fine-grain sea salt
1 tablespoon ghee, clarified butter, or sunflower oil

1/4 teaspoon yellow mustard seeds

1/4 teaspoon whole cumin seeds

1/4 teaspoon red pepper flakes

1 cup finely sliced asparagus – optional

7 oz / 200g spinach, well washed, and chopped

squeeze of lemon

1 1/2 tablespoons unsweetened coconut, lightly toastd

 

 

Method

Place the shallot and garlic on a cutting board, sprinkle with the salt, and chop/mash everything into a paste.

Heat the oil in your largest skillet over medium heat. Add the seeds, cover with a lid, and let them toast a bit. Remove the lid, stir in the red pepper flakes and let cook for a minute. Stir in the asparagus if you’re using it, let cook roughly another minute, then stir in the garlic-shallot paste and all of the spinach. Keep stirring until the spinach starts collapsing a bit, and brightens up – barely any time at all – perhaps a minute. Finish with a bit of fresh lemon juice and the coconut.

Serves 2-3.

 

Puréed Winter Squash Soup With Ginger

From: http://www.nytimes.com/2012/10/29/health/winter-squash-five-ways.html

 

Ingredients

 

1 tablespoon canola or rice bran oil

1 medium onion, chopped

1 carrot, diced

2 pounds peeled winter squash, like butternut or kabocha

2 garlic cloves, minced

1 tablespoon minced ginger

6 1/2 cups water, chicken stock or vegetable stock

1/3 cup rice

Salt and freshly ground pepper

1/2 teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth)

Pinch of freshly grated nutmeg

1/2 lime

4 to 6 tablespoons plain yogurt

 

 

Method

Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute.

 

Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender.

 

Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock.

 

Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg.

 

Orzo Super Salad Recipe

From: http://www.101cookbooks.com/archives/orzo-super-salad-recipe.html

 

Ingredients

 

1 cup dried (whole wheat) orzo pasta

8 – 10 medium asparagus, trimmed and cut into 1-inch segments

1/2 a medium head of broccoli (or broccolini), cut into small trees

small handful of cilantro(or mint if you prefer), chopped

1 small clove of garlic, mashed with a big pinch of salt and chopped

2 tablespoons fresh lemon juice

1/4 cup extra virgin olive oil

a small handful of sprouts

1/3 cup almonds, toasted

1/2 small cucumber, cut into 1/4-inch pieces

1 medium avocado, sliced into small pieces

1/4 cup feta, crumbled


 

Method

Bring a large pot of water to a boil. Salt generously and boil the orzo per package instructions. Avoid over-boiling, you want your orzo to be cooked through, but maintain structure. About 30 seconds before the orzo is finished cooking stir the asparagus and broccoli into the orzo pot. Cook for the final 30 seconds, drain and run under a bit of cold water. Just long enough to stop the cooking.

In the meantime, whisk together the garlic, lemon juice, olive oil, and more salt (if needed) into the dressing. Set aside.

When you are ready to serve the salad toss the orzo, asparagus, broccoli, and cilantro with about half the dressing. Add more dressing if needed, and toss well. Now add the sprouts, almonds, cucumber, avocado, and feta. Very gently toss a couple of times to distribute those ingredients throughout the salad and serve.

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Winter Week 12 – Feb. 19 & 20

February 18, 2014

Riverdog Farm Veggie Box News                                                

For Fruit Share Members - Navel Oranges, Tangelos and Grapefruit

Box Contents:1 lb Gold Turnips

¾ lb Leeks

1 bu Carrots

1 lb Broccoli

.66 lb Braising Mix

1 hd Green Cabbage

1 bu Fennel

¾ lb Little Gem

1 bu Red Spring Onions

Field Notes

It’s a still, grey day and rain feels like it’s in the air again. The almond blossoms are in full bloom! The flowering almond tree timing is perfect for the Almond Festival this coming Sunday. The four inches of rain we got two weekends ago has pushed the seeds to sprout and a fine carpet of green grass is beginning to cover the hills and valley floor.

It’s starting to feel like springtime with warmer daytime temperatures, croaking frogs in the evenings, and birds flitting around hastily making nests. A new season is upon us – our primary season of planting and seeding to grow food for the rest of the year.

 

Almond Festival!

This year the 99th annual Almond Festival will be held Sunday February 23, 2014. It’s an all-day, five-town event in Northern California that showcases the Esparto/Capay Valley Region. It began in the fall after the nut harvest and years later became a springtime event, to show off the lovely blossoms in the old and new almond orchards in the valley. For more information visit:  http://www.espartoregionalchamber.com/almondfestival.aspx

Box Notes

Broccoli is back! Luckily this planting did not have the aphid pressure that our earlier plantings had. We’ve been sampling the gold turnips at our farmer’s markets and the crisp,sweet thin slices are a hit! Their sweetness rivals the carrot’s high sugar content.  For a cooked cabbage idea, here is a link to a Cabbage Leek Gratin recipe:  http://www.pursuitofvegetables.com/2012/12/cabbage-and-leek-gratin-with-mustard.html

Caramelized Fennel, Leek, and Orange Salad

From: http://food52.com/recipes/15600-caramelized-fennel-leek-and-orange-salad

Ingredients

1 tablespoon butter

1½ tablespoon coriander sugar (or whisk freshly ground coriander with unrefined sugar)

1 navel orange, peeled and pith removed, fruit cut into 1/2-inch rounds

Extra-virgin olive oil

1 fennel bulb, sliced 1/4-inch thick

1 large leek, white and light green parts sliced 1/4-inch thick on the diagonal

Ground coriander

1/4 cup sambuca or ouzo

Salt and pepper

Zest of 1/2 orange, for garnish

2 tablespoons fennel fronds, chopped or picked, for garnish

Method

In a skillet just large enough to hold your orange slices in one layer, heat the butter. When it’’s melted and is foaming, add the coriander sugar. When that is melted and has started to caramelized, lower heat to medium and add the orange slices. Cook 3 minutes, flip, lower heat to medium-low, cook 2 minutes more, and remove from heat.

In a large, deep skillet, heat some olive oil (enough to slick the bottom of the pan) over medium-high heat. When it’s hot, add the fennel and leek slices and sprinkle with ground coriander. Sear for 3 minutes, flip, and add 1/4 Ouzo or Sambuca. Sprinkle somewhat generously with salt and cook 3 minutes more.

Remove the fennel and leeks from the heat and transfer carefully to a serving bowl. Layer the orange slices carefully over them, sprinkle with salt and freshly ground pepper, drizzle with a bit of olive oil, and toss the fennel fronds and orange zest over. Serve.

Broccoli, Shiitake and Red Onion Roast

From: http://www.foodandwine.com/recipes/broccoli-shiitake-and-red-onion-roast

Ingredients

One 1 1/4-pound head of broccoli

1/2 pound large shiitake mushrooms, stems discarded

1 small red onion, sliced crosswise 1/3 inch thick

Extra-virgin olive oil, for brushing

Salt and freshly ground black pepper

2 tablespoons balsamic vinegar

Method

Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.

In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper. Scrape the broccoli into a bowl. Add the dressing and the grated cheese, toss well and serve.

Sautéed Carrots with Lemon and Marjoram

From: http://www.foodandwine.com/recipes/sauteed-carrots-with-lemon-and-marjoram

Ingredients

3 tablespoons olive oil

1 large clove garlic, minced

2 pounds carrots (about 16), cut diagonally into 1/2-inch slices

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon fresh-ground black pepper

1 tablespoon chopped fresh marjoram, or 1 teaspoon dried marjoram

4 teaspoons lemon juice

Method

In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, 1/4 teaspoon of the salt, the pepper, and the dried marjoram, if using. Cook, covered, stirring occasionally, for 5 minutes.

Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.

Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and 1/4 teaspoon salt, the lemon juice, and the fresh marjoram, if using.

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Winter Week 11 – Feb. 12 & 13

February 11, 2014

SPREAD THE LOVE!

Riverdog Farm Veggie Box News                                                 

Fruit Share Members Receive – Oranges, Kiwis, Lemons

Box Contents:

1 bu Scarlet Queen Turnips

1 bu Red Spring Onions

1 bu Carrots

1 bu Red Beets

½ lb Savoy Spinach

1 lb Mei Qing Choi

1 bu Red Chard

2 hds Romaine Hearts

1 bu Green Garlic

 Field Notes

We’ve received 4.5 inches of rain with the recent wave of weather!! Like a sponge, the soil absorbed the moisture quickly since it was so parched. There was very little run-off. This week, we are picking up seed potatoes to plant. We’ll plant potatoes as soon as it’s warm enough for them to sprout and when there’s a, hopefully brief, dry spell sometime in March.

Almond Festival!

This year the 99th annual Almond Festival will be held Sunday February 23, 2014. It’s an all-day, five-town event in Northern California that showcases the Esparto/Capay Valley Region. It began in the fall after the nut harvest and years later became a springtime event, to show off the lovely blossoms in the old and new almond orchards in the valley. For more information visit:  http://www.espartoregionalchamber.com/almondfestival.aspx

Box Notes

Asparagus is on the horizon! We will be including it in the veggie boxes weekly in the near future.

One of my first jobs in high school was working at a restaurant in Des Moines, IA, my hometown. The independently owned restaurant, called Sheffields, was known for its spinach salad so this time of year when spinach is at its peak of flavor and sweetness, I like to make fresh spinach salads with hard-boiled eggs. I also learned how to make soups and gourmet sandwiches there – the owners where great chefs and cooking teachers. For a spinach salad recipe with cranberries, bosc pears, and hazelnuts try: http://www.epicurious.com/recipes/food/views/Spinach-Salad-with-Bosc-Pears-Cranberries-Red-Onion-and-Toasted-Hazelnuts-355430

Roasted Spring Onion and Beet Salad

From: http://www.nytimes.com/2010/07/06/health/nutrition/06recipehealth.html?_r=0 

Ingredients

2 medium size spring onions, preferably red, sliced across the grain3 tablespoons extra virgin olive oil1 bunch beets (about 1 pound), roasted, peeled and slicedSalt and freshly ground pepper1 tablespoon sherry vinegar or red wine vinegar1/2 teaspoon balsamic vinegar2 to 3 tablespoons finely chopped parsley or arugula1 ounce toasted almonds, chopped (2 tablespoons chopped)

Method

Preheat the oven to 425 degrees. Toss the sliced onions with 1 tablespoon of the olive oil and salt to taste, and place on a lightly oiled baking sheet. Place in the oven and roast 15 minutes, turning the onions over halfway through. They should be nicely browned and just beginning to blacken around the edges, but not charred. Remove from the heat. Arrange the sliced beets on a platter. Arrange the onions over the beets. Sprinkle with salt and pepper. Whisk together the vinegars, salt and pepper to taste and the remaining olive oil. Drizzle over the onions and beets. Sprinkle on the parsley or arugula and the almonds, and serve.

Rich Garlic Soup With Spinach and Pasta ShellsFrom: http://www.nytimes.com/2008/12/03/health/nutrition/03recipehealth.html?ref=garlic
Ingredients

2 heads of garlic2 quarts water1 tablespoon olive oilA bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and a fresh sage leafSalt to taste1/2 cup small macaroni shells6 1/2-inch thick slices country bread, toasted and rubbed with a cut clove of garlic2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)4 egg yolks1 6-ounce bag baby spinach

Method

Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They’ll be loose and easy to remove. Crush the cloves lightly by leaning on them with the side of a chef’s knife.

Place the garlic cloves in a large saucepan with 2 quarts of water, the olive oil, bouquet garni, and salt to taste, and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain and return the broth to the saucepan. Taste and adjust salt, and bring back to a simmer.

Add the macaroni shells to the broth and simmer until cooked al dente. Distribute the garlic croutons among 6 soup bowls and top each one with a heaped tablespoon of cheese. Beat the egg yolks in a bowl. Making sure that it is not boiling, whisk in a ladleful of the hot garlic broth.

Add the spinach to the simmering broth and stir for 30 seconds to a minute, until all of the spinach is wilted. Turn off the heat and stir in the tempered egg yolks. Stir for a minute, taste and adjust seasonings. Ladle the soup over the cheese-topped croutons, and serve.

Bok Choy, Carrot, and Apple Slaw

From: http://www.marthastewart.com/336910/bok-choy-carrot-and-apple-slaw?autonomy_kw=bok%20choy&rsc=header_8

Ingredients

1 pound baby bok choy (4 to 6 heads) *can also use Mei Qing Choi

1 teaspoon coarse salt

1 peeled apple, cut into matchsticks

2 large shredded carrots

3 tablespoons fresh lemon juice

1 tablespoon vegetable oil

1 teaspoon finely grated peeled fresh ginger

Coarse salt and ground pepper

Method

Halve baby bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.

In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss.

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Winter Week 10 – Feb 5 & 6

February 4, 2014

Fruit Share members, you’ll get: Oranges, Kiwi, Grapefruit, & Tangelos

Riverdog Farm Veggie Box News                                               

Box Contents:

1 bu Yellow Carrots

½ lb Savoy Spinach

1 bu Carrots

1 bu Scarlet Queen Turnips

1 lb Celeriac (Celery Root)

½ lb lb Braising Mix

1 bu Collards

1 hd Bok Choi

1 ½ lbs Leeks

 Field Notes

A small amount of rain came last week, just enough to settle the dust. We’re hoping for much more yet it’s a tricky time because the almond trees are starting to flower so too much rain could damage the blossom set. At this point, with such extreme drought conditions, rain is the most important factor.

Almond Festival!

This year is the 99th annual Almond Festival held Sunday February 23, 2014. It’s an all-day, five-town event in Northern California that showcases the Esparto/Capay Valley Region. It began in the fall after the harvest and moved year’s later to the spring, in order to show off the lovely blossoms in the old and new almond orchards in the valley.For more information visit:  http://www.espartoregionalchamber.com/almondfestival.aspx

Box Notes

This week’s box has a few new items including: braising mix and celery root. The braising mix contains chards, kales, spinach, Asian greens, and mustards. Cook the braising mix like you would spinach: steamed, sautéed, or added to a frittata. The celery root is a very flavorful relative of celery that can be roasted, added to soup, and even eaten raw in a salad, called celery remoulade, with dressing: http://www.simplyrecipes.com/recipes/celery_root_salad/

Potato and Celery-Root Gratin with Smoked Haddock

Ingredients
2 medium onions, halved lengthwise, then thinly sliced lengthwise
2 tablespoons unsalted butter
1/2 lb smoked haddock fillet (finnan haddie), thawed if frozen, shredded with your fingers into 1/2-inch pieces, discarding any tough parts2 tablespoons chopped fresh parsley
1 1/2 lb celery root (sometimes called celeriac), peeled with a knife
2 lb large potatoes (preferably russet or Yukon Gold), peeled
2 cups heavy cream
1/2 cup whole milk
1 teaspoon salt
1/4 teaspoon black pepper
Special equipment: a Japanese Benriner* or other adjustable-blade slicer;
a 13- by 9- by 2-inch or other shallow (2 1/2- to 3-quart) glass or ceramic baking dish

Method
Preheat oven to 375°F.Cook onions in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and just beginning to brown, 7 to 8 minutes. Remove skillet from heat and stir in haddock, 1 tablespoon parsley, and salt and pepper to taste.Halve or quarter celery root to fit slicer. Thinly slice potatoes and celery root (about 1/8-inch thick) with slicer. Layer one third of potatoes and celery root in buttered baking dish. Spread half of haddock mixture on top, then repeat layering with half of remaining vegetables, all of remaining haddock mixture, and then remaining vegetables. Stir together cream, milk, salt, and pepper and pour on top of gratin, then cover dish tightly with buttered foil.Bake gratin in middle of oven until vegetables are just tender, about 1 hour. Uncover and bake, basting 2 or 3 times with pan juices, until top is golden, about 30 minutes more. Let stand 10 minutes, then sprinkle with remaining tablespoon parsley.  

Bok Choi With Carrots and Sesame-Orange Dressing From: http://www.wholefoodsmarket.com/recipe/bok-choy-carrots-and-sesame-orange-dressing 

Ingredients

1 pound baby bok choy, halved
8 ounces shiitake mushrooms, stemmed and sliced
4 medium carrots, shredded
2 tablespoons orange juice
1 tablespoon tahini
1 1/2 teaspoon low-sodium shoyu or tamari
1/2 teaspoon grated fresh ginger
1 tablespoon toasted sesame seeds

Method

Arrange a steamer basket in a large pot. Add enough water just to reach bottom of basket. Bring to a boil. Add bok choy. Reduce heat to medium-low, cover and steam about 10 minutes or until bok choy is tender. Prepare an ice bath by filling a bowl with ice cubes and water; set aside. Place steamed bok choy in ice bath, drain well. 

In a large skillet over medium-high heat, bring 1/2 cup water to a simmer. Add mushrooms. Cover and reduce heat to medium. Cook about 6 minutes or until mushrooms are tender, stirring once halfway through cooking.

 In a large bowl, whisk together orange juice, tahini, tamari and ginger. Add bok choy, mushrooms, and carrots and toss to coat. Garnish with sesame seeds.

Simple Braised Greens

From: http://www.elanaspantry.com/simple-braised-greens/print/

Ingredients

1 tablespoon olive oil
4 ounces mixed greens (kale, collard, mustard, or greens of your choice) about 3-4 cups chopped and well packed
1 clove garlic, minced
⅛ teaspoon celtic sea salt
¼ teaspoon red pepper flakes

Method

Heat oil in a large skillet over medium-high heat. Add greens stirring to coat with oil. Stir until greens are barely wilted. Add garlic, salt and pepper flakes. Continue stirring until greens are tender. Serve

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