3rd Annual Gleaning Party next Sunday September 30th ~ 10am to 2pm
Next Sunday we invite you to the farm for our 3rd Gleaning Party, join us in fields at 10am to glean produce for others in our community who are hungry and in need. We'll harvest and pack until noon and then you can picnic and play in the Children's Garden!
Gleaning is near and dear to our hearts, and our mission – working in perishables we have A LOT of produce that isn’t up to our standards to sell or pack in your boxes. It may be too small; misshapen; nearing the end of it ‘freshness date’; or have too much evidence of hungry bugs (it is organic after all). But these crops are still quite tasty and nutritious. So before crops get tilled into the soil (giving back its nutrients to feed the next crop) we plan on gleaning what we can between 10 and noon, and ship it off to the food bank. In order to get a lot of produce we need A LOT of hands, so please join us on Sunday. Bring a picnic to enjoy in the Children’s Garden after a couple of hours of rewarding work.
This is will be our 3rd
year hosting a gleaning party. We farm to feed people, as many people as we possibly can, and Sunday will be a celebration of that.
Luke, Adam, Sarah, Megan, Yolanda, Tino, Valentin, Julio Cesar, Mariana, Mike, Alice, Bjorn, Siobhan, Amy, Nate, Linda, Dana, Deb, Shira, Pearl, Emuna and brand new Avi Ray!
The Skinny on your Veg
Red Russian Kale
Kale is another
brassica - more like wild cabbage than most domesticated cabbages. Eating locally means you will likely see A LOT of this green as it grows so well here in the PNW – all year. It is extremely cold tolerant and, in fact, gets sweeter after a hard frost. So we continue to harvest and sell to chefs will into winter, and in the spring the plants will send up their flower shoots, which we sell as Kale Raab and a highly anticipated early spring crop. Kale is an incredible powerhouse of nutrients; it is the Edgar Martinez of the brassica bunch with 7 times more beta-carotene than broccoli, one of the highest levels of antioxidants of any vegetable AND is abundant in anti-cancer phytochemicals. A cup of kale meets many of your nutrient needs: 88% vitamin C, 192% vitamin A, over 10% fiber, 6.5% iron and 9.4% calcium! Now that's a miracle leaf! As we say at Oxbow... "ALL HAIL KALE!"
This week and next you will get Red Russian Kale, which is a classic, tender kale with gorgeous red stems and frilly grey-green leaves. The leaves are tender enough to be eaten raw and are a wonderful crunchy, peppery addition to a green salad or slaw! Kale is also great sauted, roasted into chips (my personal fav), and adds great flavor & texture to soups, and, like chard, can be frozen (see directions below). The stems are as edible as the leaves, but you will want to start cooking them about 5 minutes before you add the leaves. I also like to cook the chopped stems in olive oil, with a clove of minced garlic, for 30-45 minutes, season with vinegar and use like a relish on meat or fish.
Store in a loosely closed plastic bag in your crisper for about a week, wash just before using.
This Week's Recipes
POTATO LEEK SOUP
From my kitchen, inspired by Alton Brown
2 leeks, cleaned and dark green sections removed
3 T unsalted butter
4 Yukon gold potatoes, peeled
1 quart vegetable or chicken broth
1/2 C heavy cream
1/2 C Buttermilk
1/2 tsp white Pepper
1 T snipped Chives
Chop the potatoes & leeks into small pieces.
In a large saucepan melt the butter over medium heat Add leeks and a heavy pinch of salt and sweat for 5 minutes. Reduce heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally. Add the potatoes and the vegetable or chicken broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, about 30 minutes.
Remove from heat and puree in batches in a blender or, better yet, with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Garnish with chives.
BROCCOLI & PESTO TAGLIATELLE
From Jamie’s Food Revolution by Jamie Oliver
This is a quick version of a classic Italian dish called tagliatelle alla Genovese. Before you decide I’m barmy for putting potato shavings into pasta dish, I should explain it’s actually very authentic to add sliced or mashed potato to pasta. It lends a wonderful creaminess that works so well and tastes amazing – you must try it.
1 medium potato
1 crown of broccoli
A large bunch of fresh basil
1 pound dried tagliatelle (or fettuccini)
1/4 C green pesto
3 oz. Parmesan cheese
Wash & peel the potato and cut it into very thin shavings using a peeler. Slice the end off the broccoli stalk. Cut little broccoli florets off the head and put them to one side. Halve the thick stalk, lengthways, then slice thinly. Pick the basil leaves and discard the stalks. Grate the Parmesan.
Bring a large pan of salted water to a boil. Add the tagliatelle and broccoli stalks and cook according to the tagliatelle package directions. 2 minutes before the tagliatelle is cooked, add the broccoli florets and potato slices. Drain everything in a colander, reserving some of the cooking water, return to the pan. Roughly chop half your basil leaves and add to the pan with the pesto and half the Parmesan. Give it all a good stir and if the sauce is too thick for you, add a splash of the cooking water to think I tout a bit.
Divide the pasta between your serving bowls. Sprinkle over the rest of the Parmesan and the remaining basil leaves. Serve with a lovely big bowl of salad.
MAPLE-MISO ROASTED TURNIPS
From my kitchen
The small, round, mild white turnips need little intervention to knock your taste bud’s socks off. But the sweetness of the maple and the umami-ness of the miso work beautifully with this peppery turnip.
1 bu turnips, remove greens* leaving about 1” of the stem
1 T miso
1 T maple syrup
1 T olive oil
Preheat oven to 425 degrees
Stir together miso, maple syrup and olive oil. You will have more than you need, consider lightly sautéing the greens with the excess.
Coat the turnips with the miso-maple mixture and spread on a cookie sheet. Roast for 10-15 minutes, until starting to brown and caramelize.
Note: Don’t toss those greens! While the turnips are roasting, I like to sauté the greens and serve the turnips nestled in their greens. Coarsely chop the greens – cut in half or thirds. Sauté in a little bit of olive or toasted peanut oil, add a little garlic if you like, and a hearty splash of sake or crisp white wine. Season w/ salt & pepper to taste and enjoy.
CREAMY CHARD PESTO
From the Gluten Free Travelette
This fabulous use of chard comes from one of our Oxbow Box participants.
1 bu chard, washed and torn into 3x3 chunks
1 C shredded pecorino Romano
4 small cloves garlic
1/2 C olive oil
1/4 C shelled hemp seeds
1/4 tsp citrus peel pepper
In a food processor with the blade attachment, pulse the garlic cloves until broken up into even pieces about the size of a peppercorn.
Add the chard by handful. Pulsing until sliced up and adding more as you go.
Add the pecorino Romano, hemp seeds, and pepper. Pulse until incorporated.
Add the olive oil and pulse until well combined.
Serve on top of your favorite pasta or use as a pizza sauce. Makes enough for 4 servings on top of bowls of pasta.
FREEZING CHARD (or KALE) FOR LONG TERM STORAGE
University of Illinois Extension website
Feeling overwhelmed with greens? This is a great way to extend your CSA share beyond the season, freeze now and enjoy in January. Chard leaves freeze well after blanching, but the stems become soggy and rather unappealing.
Prepare a sink of cold water. Rinse chard through several changes of water lifting leaves out leaving sand and soil behind. Then separate the stems from the leaves.
Bring 4 quarts of water to a rolling boil. Drop about one pound of whole leaves in boiling water, cover and blanch for 2 minutes (blanch stems for 3 minutes).
Remove chard from water and immerse in an ice water bath for 2 minutes. Drain.
Pack in zip-closure freezer bags or freezer containers, leaving no headspace. Label, date and freeze at zero degrees for up to one year.