Weekly Newsletter 1

We always hear it said that the only constant thing in life is change, and while I believe this to be true I find that change on the farm brings a certain familiarity with it as each season passes.  We find ourselves here again at the beginning of our harvest season with the same feelings of excitement at the offerings from the field and happiness in the work that we are doing.  It most definitely is the most anticipated time of year and we hope you have been looking forward to it as much as we have!

There have been wonderful new additions to the farm since last season, both in our team members as well as innovations to our poultry system and field labor techniques.  I am looking forward to sharing all of our news with you in the weeks to come!.

 

Honey Glazed Roasted Carrots and Beets

Ingredients

3 beets, tops and root ends trimmed

4 carrots, peeled and cut into 1-inch chunks

Olive oil, salt and pepper

3 tablespoons balsamic vinegar

2 tablespoons honey or maple syrup

1. Wrap the beets in foil and roast them in the oven at 350°F for 1 1/2 hours or until tender (time will depend on size of beets). Set them aside until cool enough to handle.

2. Meanwhile, peel and chop the carrots and toss with a drizzle of oil in a baking pan. Sprinkle lightly with salt and pepper and roast for about 20 minutes, turning once or twice, until soft and carrots start to turn golden.

3. Combine the balsamic vinegar and honey in a large skillet, add the carrots to the skillet along with any oil that has accumulated in the bottom of the pan.

4. When the beets are cool enough to handle, peel them with your fingers. Slice beets into wedges and place in skillet with carrots.

5. Heat vegetables over medium-high heat and cook until the glaze bubbles and thickens, coating the carrots and beets with a sticky glaze. Serve immediately, or cool and serve over a salad.

 

 Roasted Garlic

Of all the wonderful gifts of nourishment Mother Earth gives to us, I would have to say that for me garlic is probably the most essential.  Few meals are complete with out this delicious pungent bulb, and our immune systems all thank us for the healthy boost it gives.  Besides adding into our daily cooking there is another amazing way to use garlic: roasting.  Just smothering it in olive oil, wrapping it up and throwing it in the oven transforms it into another substance entirely – mellow, buttery and spreadable!

·   Preheat oven to 350 degrees.

·   Wipe clean garlic heads without damaging skins too much

·   Drizzle generously with good olive oil.  You can cut the top 1/4 of the heads off if you wish - the cloves will be more saturated with the oils, and a little easier to squeeze out if you do.  Otherwise it will be a bit firmer and less oily, but still delicious.

·   Wrap well with tin foil.

·   Place directly in oven, cook for about 25-35 minutes, or until there is some give when gently squeezed with an oven mitt.

·   Enjoy spread on good fresh bread with a sprinkling of sea salt, mashed in with potatoes, as a pizza topping or mixed with sour cream, salt and herbs for a delicious dip!

Although considered a “Japanese plum” the Santa Rosa actually originated in China, where plums date back to 479 B.C. They were prominent in the writings and songs of Confucius before being brought to Japan in the 1600s. The cultivation of plums became very popular in Japan, and the fruit was an important part of the culture. In the late 1800s, Japanese plums were introduced in the United States. The Santa Rosa plum cultivar became a big favorite when it was introduced in 1906 after being developed by Luther Burbank, in his Santa Rosa, California research garden.  The Santa Rosa is still the gold standard plum for farmers markets and home growers. They remain an old-time favorite with juicy sweet/tart flesh perfect for eating off the tree or for canning and baking.  Still one of the most widely grown plums, this fragrant, superior quality, heirloom is one of the prides of our orchards!

Zucchini Parmesan

·                                 1 teaspoon minced garlic

·                                 1 tablespoon olive oil

·                                 4 medium zucchini, cut into 1/4-inch slices

·                                 1 can (14-1/2 ounces) Italian diced tomatoes, undrained, or 2 chopped tomatoes w/juices

·                                 1 teaspoon seasoned salt

·                                 1/4 teaspoon pepper

·                                 1/4 cup grated Parmesan cheese

·                                 In a large skillet, saute garlic in oil. Add zucchini; cook and stir for 4-5 minutes or until crisp-tender.

·                                 Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, for 9-10 minutes or until liquid is absorbed and mixture is heated through. Sprinkle with Parmesan cheese. Serve with a slotted spoon. 

Enjoy!

~ the Casalegno Family Farm crew