Friday, June 20, 2014

2014 season - Weekly Newsletter 3

Things have been a little crazy here on the farm as I am scrambling to tie up loose ends before Matt and I take the kids on a 2 week long road trip to a family reunion in South Dakota.  We have never been away from the farm for so long during the summer, but we are fortunate to have an awesome crew of farmhands to keep things running while we are gone.  As we venture into the heart of the country where big industrial-ag rules I am expecting to see plenty of large cornfields.  I am really hoping we will see some little family farms too! 

The Casalegno Family’s Red Italian Garlic
This specialty garlic was originally brought over from Italy by one of the Casalegno brothers sometime in the early 1900’s.  We have been cultivating the same strain ever since.  We love this garlic for it’s rich full flavor and use it for everything.  If yours is still a little dirty from the earth that is because it was just pulled! Wipe it with a dry cloth, but don’t get it wet.  It may still be a little soft because it is so fresh but is perfectly good to use.  It will harden up as it dries out. Keep somewhere relatively dark, dry and cool to cure and it will last for many months!

Chard and Leek Tart


·               1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
·               2 tablespoons butter
·               3 large leeks (white and pale green parts only), coarsely chopped
·               1 teaspoon dried thyme
·               1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
·               1 1/4 cups whipping cream
·               3 large eggs
·               2 large egg yolks
·               1 teaspoon salt
·               1/4 teaspoon ground black pepper
·               Pinch of ground nutmeg


Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill. • Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saute until wilted, about 2 minutes. Remove from heat; cool. • Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust. • Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.

Moroccan-Spiced Cabbage, Carrot and Radish Salad


·                                 Finely grated zest of 1 orange (about 1 tablespoon)

·                                 3/4 teaspoon ground cumin
·                                 1/2 teaspoon ground coriander
·                                 1/4 teaspoon cayenne pepper
·                                 2 tablespoons honey
·                                 1 tablespoon granulated sugar
·                                 1/2 cup white wine vinegar
·                                 1/3  cup extra-virgin olive oil
·                                 Salt and ground black pepper
·                     ½ head cabbage very (about 1 pound), quartered, cored and sliced very thinly
·                     4 small carrots (or 2 large), peeled and shredded
·                     6 to 8 radishes, sliced
·                     1/2 cup lightly packed chopped fresh cilantro (can add mint or parsley also if desired)

To make vinaigrette: Combine orange zest, cumin, coriander, cayenne, honey, sugar, vinegar and oil and mix or process until smooth. Add salt and pepper to taste; set aside.
To make salad: Combine cabbage, carrots, radishes and cilantro in large mixing bowl and toss to combine. Drizzle with dressing and toss to coat cabbage mixture evenly. Serve immediately.

Zucchini Gratin

·        6 tablespoons (3/4 stick) butter, plus extra for topping
·        1 yellow onion, cut in 1/2 and sliced
·        2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
·        2 teaspoons kosher salt
·        1 teaspoon freshly ground black pepper
·        1/4 teaspoon ground nutmeg
·        2 tablespoons all-purpose flour
·        1 cup hot milk
·        3/4 cup fresh bread crumbs
·        3/4 cup grated cheese – Cheddar, Gruyere or Jack
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 10 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and cheese and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned

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