Dexter on the farm! He's wearing ashes for this pic.

Hello Farm Friends!

The heat of the day dissapates, my body temperature feels the same as the temp outside. The playing ground is leveled, for a moment, as I sit and scan over the land, I  see the results of all the work that was done that day. The land where my sweat falls, where I place all of my hopes and dreams. The sky darkens and I bring myself into my house to cook for my family a meal which is made with the tasty and colorful objects we’ve pulled up from our very own garden. The heat from the sun has another life at night… on the burners of my stovetop.

I sure do hope you all are enjoying cooking up the garden goodies as much as we are. Again, I would like to invite all of you to send us pictures of meals you’ve made with the harvests and/or recipes that worked out really well for your families. All is well here at Ohmygato. Eric, our farm intern, had to jump right in as he arrived Friday night, the evening before Saturday market. We decided to work the Sat market in Roseburg last weekend because we had excess veggies and Anthony has been making a french style pizza and ciabatta bread that are so tasty that we thought people would really LOVE them, so we tried it out and it went very well indeed. We sold out of almost everything! I have to say that the pizza was a huge success. If you’d like to try some, come to the market this coming Saturday and check out our table. No worries though because we’re working on doing a bread share (CSA) for the winter. If you’re interested just send us an email and we’ll let you know more as we figure it out ourselves.

Anthony has successfully grated the plateau where our new greenhouse will be built. It looks like we’ve got a group of volunteers who’ll be visiting next week, so that’s when we expect to erect the greenhouse. We’ve got spinach coming down the pike and the summer squash is ready for harvesting! Yay! I do love this time of year. The Tomatoes still look like little green rocks, but the cantaloupe plants have begun to make their lovely orange fruit. We released the new little hens back into their brood, but one escaped and is really truly FREE-range. We can’t catch her, so we’re hoping she’ll hear the noises of her fine feathered friends and somehow fly into the coup! There is a sauerkraut recipe below and a link to the probiotic benefits of eating saurkraut down below that I recommend you take a gander at. If you’ve never made sauerkraut, it’s a fun family event. Eating it is even more fun!

A happy man.

prior to the final grating.

Also last week my friends Carly, Matt and their dog Dexter came for a two day visit. We had a blast. They worked all day with us and helped out with all the little things that we have a hard time getting done because we’re just maintaining sometimes. They are moving to New Mexico and are getting ready to start a whole new life out there… Good luck to you! We love you lots and I will miss you terribly. Ohmygato will just have to come for a visit so we’re not too sad. Thanks for the love, support and friendship!

This weeks harvest:

Potatoes
Carrots
Zucchini
Mixed Salad Greens
Buttercrunch Lettuce
Turnips
Onion
Savoy Cabbage

Speaking of that big green bowling ball in your CSA box…check out this link if you would like to explore ideas with what to do with all that cabbage!:  http://www.motherearthnews.com/Real-Food/2006-08-01/Got-Cabbage-Make-Sauerkraut.aspx

Some recipes for you…

Prep Time:

20 min

Inactive Prep Time:

–

Cook Time:

30 min

Level:

Easy

Serves:

4 servings, serving size 1/2 cup

Ingredients

• Cooking spray
• 2 medium zucchini (about 1 pound total)
• 1 tablespoon olive oil
• 1/4 cup freshly grated Parmesan (3/4-ounce)
• 1/4 cup plain dry bread crumbs
• 1/8 teaspoon salt
• Freshly ground black pepper

Directions

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Per Serving:

(serving size, 1/2 cup)

Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg

Excellent Source of: Molybdenum, Vitamin C

Good Source of: Calcium, Manganese, Vitamin B6, Protein

Member Sharon Herzstein sent us this lovely picture after her last box. Thank you Sharon!

Happy Harvest Day!

We hope this post finds you all happy and healthy. What’s new at Ohmygato? Well, we’re receiving another farm intern tonight and we couldn’t be more excited. There are many projects that need to get done in order to keep us rolling into fall and winter. The building of our new greenhouse has been up on our list of priorities this summer. Anthony has been grading the plateau between our goat barn and our house so that we can build the house there. We debated on whether or not we should keep it up the hill or down near the lower garden, but it’ll be easier to maintain the plants if it’s near the house which seems to be grand central station no matter what we do. Although our CSA season doesn’t extend into fall or winter, we would like to make winter veggies available for you all to come and pick yourselves or come to buy at the growers market.  We’ll have pumpkins, winter squash and lots of winter greens (collards, kale, spinach and chard). We’re also planning on growing lots of yummy mixed salad greens during the cold months in our new greenhouse! That’s the plan.

This week we’re digging up potatoes! It’s truly magical to see such beauties emerge from the dry earth. It is a sight to behold. I was smitten yesterday as I sat and uncovered the little red fingerlings…you’ll all get to enjoy them as they are the featured item in this weeks harvest. I harvested our first round of delicious baby summer squash this last Tuesday. There’s just not enough yet to go around into the boxes, but soon (possibly next week or the week after) they will make a surprise appearance in your CSA box. I have to tell you that our tomato plants look really great and have lots of flowers, but no fruit on most of them. I’m perplexed. I know they’ll come on later than usual because of this years very wet and cold june, but it doesn’t make it any easier to know this since it’s probably my favorite part of the season. The same story is true for our eggplants. The peppers are coming on and are looking very nice indeed.

Oh thank you Sharon for sending this amazing picture! We love it. Nothing is more rewarding than knowing that the veggies are in good hands. Send us your pictures and we’ll post them for everyone to see. Definitely send us pictures of meals you’ve made with your goodie box! We’d really love to see what you all are making with the harvest.

also, I know that you all probably have a couple of bunches of chives still in your veggie drawer in the fridge. Some of the potato recipes down below will take care of that problem.

This weeks harvest:

red ace beets
Nero Di Toscano (dino kale)
rainbow chard
turnips
french fingerling potatoes
buttercrunch lettuce
savoy cabbage

Italian Parsley (flat leaf)

(list is subject to change)

some recipes for you…

seared brocolli rabe with garlic (you may use collards or rainbow chard or a mixture for this recipe)

grelos salteadoes (portugese)

ingredients

1/4 cup evoo (extra virgin olive oil)

6 large garlic gloves sliced lengthwise

pinch of red pepper flakes

pinch of  kosher salt & freshly ground black pepper

clean and prepare greens by washing and cutting. fit a large pot with a steamer insert and fill the pot up with 1 inch of water, bring to a boil over hight heat. steam greens for 5-8 minutes. Meanwhile, in a large pan use medium heat and heat up the oil. Put your garlic, red pepper flakes, salt and pepper in the pan. brown garlic for approximately 5 - 7 mins. put your greens into the hot pan and stir around to make sure that everything is coated with your garlicky, red pepper oil. hear it crackly as the veggies get seared! enjoy with some roasted beets. you can even make a little side dish of rice. serve hot.

Roasted beets

the beauty of beets is that you really don’t need to dress these babies up in order to make them tasty. They taste pretty good on their own. this is how we ate our beets this week:

ingredients

a bunch of beets sliced and quartered

EVOO (extra virgin olive oil)

Spread your sliced beets out over a baking sheet and drizzle the olive oil over them so that they all have a little oil on them. Bake in the oven (we use our little toaster oven to save on energy and to keep our house from getting hot during the summertime) for 20 minutes at 350 degrees. Use a spatula and serve with the greens from the recipe above. Yumm!!

Perfect Fingerling Potatoes

Recipe courtesy Alton Brown, 2003

Ingredients

• 1 1/4 pounds kosher or rock salt
• 2 quarts water
• 2 pounds small fingerling potatoes, cleaned
• 4 tablespoons butter, optional
• Freshly ground black pepper, optional
• 1 tablespoon freshly chopped chives, optional

Directions

In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.

Pizzocheri with Savoy Cabbage, Potatoes and Bitto

Recipe Courtesy of �Mario Batali

Ingredients

• 1 recipe pizzocheri (see basic recipe)
• 2 tablespoons salt
• 2 quarts water
• 2 medium waxy potatoes, 3/4 pounds, peeled and cut into 1inch cubes
• 1 small head Savoy cabbage, or Napa, cut into 1 inch thick strips
• 6 tablespoons unsalted butter
• 2 small leeks, chopped into 1/2 inch pieces
• 2 cloves garlic, thinly sliced
• 8 leaves fresh sage
• 1 cup grated Bitto cheese (may substitute Fontina or Montasio)

Directions

Hello!

the gato in ohmygato!

How is everyone? We do hope the summer is treating you all very well indeed. It’s Thursday, I’m back from North Carolina and it was a great trip. I’ll post a couple of pictures later, but for now I’m a little late writing this post so I’m going to get right to the point. The new baby salad greens are coming up very nicely despite the heat. Anthony had to do another planting of arugula because for some reason the bed turned up looking like a patchy beard! Chances are it wasn’t our best planting, but there are other things that could’ve occured in order to render the bed bald-like.

this weeks harvest & anthony

Thank you to those of you who have sent us emails letting us know how you are liking your boxes. I’ve also received a really nice recipe in the form of a link from member Tracy Baker.  Look further down in the recipe section of this post to see her suggestion from Rachael Ray’s Official Website :: Arugula and Pear Salad. Sounds Yummy! Thanks for the treat Tracy. I decided to use Rachel Ray’s website for all the recipe’s this week. There were some really amazing dishes I just couldn’t pass by.

Today’s harvest: (this list is subject to change last minute)
red ace beets (be sure to eat the beet greens too..their delicious in a salad or stir fry and they’re quite nutricious.)
rainbow chard
buttercrunch lettuce
mixed salad greens
snow ball cauliflower, brocolli or savoy cabbage (we mixed these up so some of you will be getting something a little different)
cilantro
sage
chives

some recipe’s for you…

Arugula and Pear Salad

Source: rachaelray.com

Ingredients

• 1/2 cup walnut halves
• 5-6 cups arugula, cleaned and dried
• 1 Bosc or Anjou pear, thinly sliced
• 1 lemon
• 3 tablespoons extra virgin olive oil (EVOO), (eyeball it)
• Salt and freshly ground black pepper
• 8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles

Hello Everyone!

Happy fourth of July week! We hope that you are having a fabulous week. I’m posting this early because I’m leaving tomorrow for North Carolina and won’t be here for this weeks harvest. Anthony will be on his own or maybe not. We have a couple of volunteers who may help pack the boxes on Thursday afternoon. If any of you are interested in lending a hand, please contact us by tomorrow night to let us know if you can get here by 1pm.

Another week is rolling by and we’re on our fourth delivery of our CSA season. It’s all going so fast. Speaking of things going quickly, the other day Anthony and I planted more arugula and salad greens and they sprouted in just two days! The soil is just the right temp to help the little seedlings do their busy work. Now it’s our job to make sure those beds stay wet this week as the temperatures rise into the 90’s. Ohmygato! It’s going to be a hot week for sure.

On another note, I would like to post a huge THANK YOU to Dale Stutzman who lovingly made our boxes for this season’s harvest. You all must know that he harvested the wood from his property, milled the wood himself and hand built each box. This is AMAZING! We really appreciate you Dale and can’t say enough about what you did for the dynamics of our farm and CSA by building these boxes for us. Not to mention how much time it saves us.. Last year Anthony and I were scavenging tomato boxes from Subway each week, trying to make it on time before the boxes got recycled! Also, the new boxes definitely have a much better aesthetic.

These little beauties are truly local treasures. I would like to remind everyone who reads this that we can and should support the folks in our community who put everything they have, literally, into what they do. Order something from a local maker! It’s like supporting your favorite public broadcasting station.

If any of you are interested or know anyone who may be interested in having some boxes built please contact us and we’ll get you in touch with Dale. The boxes can be used for putting together a care package or for holding yarn or magazines. They can be used outdoors for carrying or holding garden tools, harvesting and for display purposes. The boxes can also be painted/finished and repurposed many times over.

I don’t know about you, but I love things that are handmade. The evidence and markers of the human hand, the flaws and irregularities are exactly what I think is beautiful about hand made objects.

That said, the following is a quote that I found from one of my favorite writers, Jeanette Winterson from her book Art Objects:

“Naked I came into the world, but brush strokes cover me, language raises me, music rhythms me. Art is my rod and staff, my resting place and shield, and not mine only, for art leaves nobody out. Even those from whom art has been stolen away by tyranny, by poverty, begin to make it again. If the arts did not exist, at every moment, someone would begin to create them, in song, out of dust and mud, and although the artifacts might be destroyed, the energy that creates them is not destroyed. If in the comfortable West, we have chosen to treat such energies with scepticism and contempt, then so much the worse for us. Art is not a little bit of evolution that late-twentieth-century city dwellers can safely do without. Strictly, art does not belong to our evolutionary pattern at all. It has no biological necessity. Time taken up with it was time lost to hunting, gathering, mating, exploring, building, surviving, thriving. Odd then, that when routine physical threats to ourselves and our kind are no longer a reality, we say we have no time for art. If we say that art, all art is no longer relevant to our lives, then we might at least risk the question ‘What has happened to our lives?’ The usual quesion, ‘What has happened to art?’ is too easy an escape route.

I did not escape. At an Amsterdam gallery I sat down and wept. When I sold a book I bought a Massimo Rao. Since that day I have been filling my walls with new light.”

Things that are coming up: squash, peppers, tomatoes, eggplants, beans and hopefully corn. We’re seeing lots of progress despite the cool weather up to now, so no promises yet until we see red, purple, green and yellow. All we see is green at the moment.

today’s harvest: (I’m writing this on Tuesday, so please make note that this list is subject to change. The list may be added to as the week goes on.)
mixed salad greens
arugula
cauliflower or brocolli
radishes

rainbow chard
kale
cilantro
italian parsley

some recipes for you…

seared broccoli rabe with garlic

grelos salteados

The New Portuguese table by David Leite

serves 6-8

1/4 cup olive oil

6 garlic cloves, cut lengthwise in half

pinch of crushed red pepper flakes (optional)

2 lbs broccoli rabe

Kosher salt and freshly ground black pepper

1. fit a large pot with a steamer insert and fill with half inch of water. bring to a boil over high heat.

2. meanwhile, heat the oil in a large skillet over medium low heat until it shimmers. add the garlic and red pepper flakes, if using, and let sizzle, stirring frequently, until golden brown, 3-5 minutes.

3. as soon as the water boils, drop the broccoli rabe into the steamer, cover tightly, and steam for 2 minutes. using tongs, transfer the broccoli rabe to a tea towel and roll it up to absorb excess moisture.

4. add the broccoli rabe to the skillet and cook, turning frequently with the tongs, until just tender, 3-5 minutes. season with salt and pepper to taste.

Rated: Submitted By: Hetal Photo By: Priscilla Prep Time: 10 Minutes Cook Time: 40 Minutes Ready In: 50 Minutes Servings: 5

ALL RIGHTS RESERVED © 2010 Allrecipes.com

Italian Kale Rated: Submitted By: dwieberg Photo By: Stef~W~an~F Prep Time: 5 Minutes Cook Time: 15 Minutes Ready In: 20 Minutes Servings: 4 “An easy Italian-style preparation of kale. The simple additions of balsamic vinegar and minced garlic show off kale’s natural sweetness and rich texture.” Ingredients: 1 bunch kale, stems removed and leaves coarsely chopped 1 clove garlic, minced 1 tablespoon olive oil 2 tablespoons balsamic vinegar Salt and ground black pepper to taste Directions: 1. Cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt. Once the volume of the kale is reduced by half, uncover and stir in the garlic, olive oil and vinegar. Cook while stirring for 2 more minutes. Add salt and pepper to taste.

Hello dear Farm Friends!

I hope this post finds you all happy and healthy!

Our farm just keeps changing everyday..Dward and Michelle have moved on to another farm and although we were sad to see them go, we’re happy for the fact that they will continue their journey and grow along the way. And as altruistic and nice as that sounds, we, here at ohmygato farm, don’t have too much time on our hands to mourn the loss of our new found friends. Did I mention the word change at the beginning of this paragraph? Well the concept of change continues to be one of my greatest lessons on our farm. When I lived in the suburbs and went to my job everyday I could at least fool myself into thinking that things were stable in my life. The farm reminds me everyday that life is unfixed and is constantly in flux…moving along it’s very own trajectory and not really stopping to wait for the unwilling or the faint of heart. I feel as if I’m running to catch up to it all.

Speaking of heart, we do hope that you are enjoying the recipes which we are sending out on our blog. If you have any recipes that you’d like to share with us, please email them to us and we’ll post them. This can help us understand better what kinds of dishes you all like to cook and help us all expand our culinary r’epertoire!

This is the last week of spinach for a while and we’ve got some great things coming up very soon. The summer squash is flowering and although the tomatoes still look a little puny they’re looking way more robust than a couple of weeks ago. A tip in order to get the full benefit of the brocolli is to check the cut part of the stem and if it doesn’t snap off easily, just cut it off so that you don’t get a fibery experience. Anthony is making an omellette with the rabe as we speak and is adding chives, salt and pepper. He loves butter, so that’s what he’s using to grease the pan, but extra virgin olive oil is recommended for a healthier version.

Anthony and I would like to give you all the web address one of the places where we look at market prices in the area for organic produce. It will give you a better idea of the value you are getting with each of your boxes and keep you informed about what is happening in the land of organic produce:

http://www.localfoodmarketplace.com/eugene/Default.aspx

A little something extra:

We’re having a Bill Evans week, maybe month. maybe more. We’re posting a beautiful tune by the talented yet troubled man who made some of the most beautiful music.  .You can bet that along side Los Tigres Del Norte, Bill Evans’ music is flooding our fields as we work. I’ll send you all some Tigres in the coming weeks. For this week, Bill Evans:

http://www.youtube.com/watch?v=a2LFVWBmoiw

This weeks harvest:
head lettuce
spinach
cauliflower
rainbow chard
arugula
thyme
cilantro
italian parsley
brocolli rabe
radishes

sprouts

some recipes for you…

From jurnie

15 Minute Chicken Rice & Brocolli Dinner (you can make this a vegetarian dish as well!)

You can alter this recipe. I have added peas and carrots into the mix along with the broccoli. Of course it changes the nutrition numbers but is good. PLUS I’ve had to add a can of Chicken broth tor veggie broth to the rice as the rice doesn’t seem to get done with the liquids they suggest.

Preparation Time: 5 minutes
Cooking Time: 15 minutes

Yield: 4 servings

1 Tbspoil
4 eaboneless chicken breast halves
1.5 cupswater
2 cupsMinute White Rice, uncooked
2 cupsfresh broccoli florets
1 cancondensed reducedsodium cream of chicken soup

1. Heat oil in large nonstick skillet on mediumhigh heat. Add chicken; cook 4 minutes on each side or until cooked through. Remove from skillet.

2. Add soup and water to skillet. Bring to boil.

3. Stir in rice and broccoli. Top with chicken; cover. Cook on low heat 5 minutes. Note: Increase oil to 2 Tbsp. if using a regular skillet.

Nutrition
Total Calories: 410
Calories from Fat: 90
Total Fat: 10 g
Saturated Fat: 3 g
Cholesterol: 65 mg
Sodium: 660 mg
Total Carbohydrates: 46 g
Dietary Fiber: 3 g
Sugars: 2 g

Rated: Submitted By: collmarie Photo By: Erin Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 20 Minutes Servings: 8

ALL RIGHTS RESERVED © 2010 Allrecipes.com

Printed from Allrecipes.com 7/1/2010 Cilantro Chutney Chicken Rated: Submitted By: YAKUTA Photo By: tizzylizz Prep Time: 30 Minutes Cook Time: 45 Minutes Ready In: 1 Hour 15 Minutes Servings: 4 “A garlic and ginger rub sets the stage for a spicy, homemade cilantro chutney to serve over chicken baked in a divine cashew cream. Definitely worth the work!” Ingredients: 1 (3 pound) whole chicken, cut into pieces 2 teaspoons minced fresh ginger root 2 teaspoons minced garlic 1 bunch fresh cilantro 1 teaspoon ground cumin 1 jalapeno chile pepper, stem and seeds removed 2 tablespoons lemon juice 1/4 cup ground unsalted cashews 1 cup heavy whipping cream salt to taste Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9×13 inch baking dish, cover with foil and set aside. 3. Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken. 4. Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy. 5. Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken. ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 7/1/2010

Hello Farm Friends!

It’s Wednesday, the eve before our 2nd harvest of the season and we’re busy watering our thirsty plants. It’s officially summer and I’m personally glad for the heat..so are the plants. Our farm interns are doing well and contributing so much to our farm this week. They’ve planted melons, salad greens, small sugar pumpkins, butternut squash, tomatoes, eggplants and they’ve cleared both stawberry beds of weeds and grass. The help has been amazing and we appreciate everything they do.

The healing and nutrient power of rockdust:

All the help has given us more time to do some of the little important things that make our veggies more nutritious. Anthony has been putting glacial rockdust into our soil. He believes that the glacial rockdust remineralizes the soil and feeds the microrganisms. The idea that over time and with constant agricultural practices the nutrients are leached out of the soil. This is our way of putting something back. We also use other natural fertilizers in conjunction with the glacial rock dust. In case you’re interested, here’s the link to the rockdust that we use:
http://www.groworganic.com/item_F045_Gaia_Green_Glacial_Rock_Dust_50_.html?welcome=T&theses=7539342

This weeks harvest:

cilantro          arugula              chives         rainbow chard            dino kale (nero di toscano)           head lettuce           kohlrabi            oregano         spinach         beet greens       radishes

some recipes for you… (I put in a lot of recipes this time because there are so many wonderful things you can do and ways you can supplement your box this week)

Arugula Salad, Portobella & Goat Cheese Salad with Balsamic Vinegrette

recipe by Sandee

2 Portobella Mushrooms

1/2 pound arugula or micro greens mix

2 oz crumbly goat cheese

balsamic vinegrette (my recipe is below, but use whatever you like. rasberry vinegrette would be very lovely with this mix)

Brush mushrooms with extra virgin olive oil and grill them whole (either in a panini grill, george forman grill or in a frying pan). Make sure they are cooked all the way through, which is why the grill works best. When hot, put on cutting board and chop into skinny chunks. Have your vinegrette ready at the bottom of your bowl and toss in the Portobella chunks. This heats up the vinegrette nicely. Make sure to wash your arugula (or micro greens mix) well and spin. Toss the lovely  leafy greens in with your mushrooms and vinegrette and mix well. Sprinkle about 2 ounces of crumbly goat cheese all over and viola! Yummmm…..

Vinegrette

5 tbl spoons of extra virgin olive oil

1 clove of garlic finely chopped

3 tbl spoons balsamic vinegar

1 tbl spoon dijon mustard

1 tbl spoon mayo

a pinch of tarragon

a pinch of salt & pepper

mix all ingredients in a tall cup or reused salad dressing bottle (you may end up with extra to use later or to dip yummy bread into)

fin. enjoy! A lovely summer salad!

Rated: Submitted By: Sunaina Photo By: CookinBug Prep Time: 10 Minutes Cook Time: 25 Minutes Ready In: 35 Minutes Servings: 20

ALL RIGHTS RESERVED © 2010 Allrecipes.com

	Photo: Leigh Beisch; Styling: Dan Becker

Grilled Chicken and Peach Kebab Salad

The creamy but low-fat dressing works as both a marinade for the chicken and for drizzling onto the salad. You’ll need 8 skewers (10 in.) for this recipe.

Other Time: 1 hour 15 minutes minutes
Yield: Serves 8

Dressing
2 teaspoons Dijon mustard
1/4 cup mayonnaise
1 cup plain low-fat yogurt
2 teaspoons minced garlic
1/4 cup chopped chives
1 teaspoon kosher salt
1 teaspoon pepper
Kebabs
2 pounds boned, skinned chicken breast halves (4 to 6), cut into 1-in. chunks
3 large peeled peaches (about 2 lbs.), each cut into 8 wedges
10 ounce baby arugula (about 3 qts. very loosely packed)
1/4 cup thinly sliced red onion
1/2 cup flat-leaf parsley leaves

1. Make dressing: Whisk ingredients together in a small bowl.

2. Marinate chicken: Put meat and 1/2 cup dressing in a medium bowl; let sit 30 minutes at room temperature. If using bamboo skewers, soak in water 30 minutes. Add enough water (2 to 4 tbsp.) to the rest of the dressing to thin slightly, then chill. Prepare a grill for medium heat (350° to 450°).

3. Assemble kebabs: Thread 1 peach wedge and 2 chicken chunks onto a skewer. Repeat, then add a final peach wedge. Thread remaining skewers the same way.

4. Cook meat: Oil cooking grate, using tongs and a wad of oiled paper towels. Grill kebabs, covered, until browned and chicken is cooked through, about 12 minutes, turning once with a spatula.

5. Make salad: Arrange arugula on plates and sprinkle with onion and parsley. Lay a kebab next to each salad and serve with remaining dressing.

Note: Nutritional analysis is per serving.

CALORIES 237 (23% from fat); FAT 6g (sat 1.3g); CHOLESTEROL 70mg; CARBOHYDRATE 16g; SODIUM 430mg; PROTEIN 30g; FIBER 2.3g

Sunset, JULY 2010

Garlicky Shrimp-Cilantro Tacos (Tacos de Camarones al Mojo de Ajo)


Sweet onions and shrimp meet the gentle heat of garlic and chiles. Prep and Cook Time: about 35 minutes. Notes: Vegetables can be cooked up to 2 hours ahead, then reheated. Serrano chiles can be very hot, so add to taste. To heat tortillas, wrap in a kitchen towel and microwave until warm and soft, about 60 seconds.

Other Time: 35 minutes minutes
Yield: Makes 16 tacos; 8 servings

1/4 cup vegetable oil
1 pound white onions, peeled and thinly sliced
2 or 3 serrano chiles, stemmed, seeded, and thinly sliced (see Notes)
4 tablespoons butter
3 tablespoons finely chopped garlic
2 1/2 pounds shrimp (21 to 25 per lb.), peeled, deveined, and halved lengthwise
1 cup coarsely chopped fresh cilantro
Kosher salt
32 corn tortillas, warmed (5 to 6 in.; see Notes)
2 limes, cut into wedges

1. Heat oil in a large frying pan over high heat. Add onions and chiles and cook, stirring frequently, until onions are lightly browned, about 10 minutes. Pour vegetables into a bowl and set aside.

2. Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute. Add half of shrimp to pan. Stir often until shrimp are bright pink and no longer wet-looking in thickest part (cut to test), about 5 minutes; transfer shrimp to bowl with reserved vegetables. Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to pan and stir everything together until hot, 2 to 3 minutes. Add cilantro and salt to taste.

3. Serve shrimp in a large bowl with tortillas (use 2 tortillas, stacked, per taco), accompanied by lime wedges to squeeze over top.

Note: Nutritional analysis is per taco.

CALORIES 243 (32% from fat); FAT 8.5g (sat 2.5g); CHOLESTEROL 95mg; CARBOHYDRATE 28g; SODIUM 197mg; PROTEIN 15g; FIBER 3.1g

Sunset, MAY 2007

	Photo: Annabelle Breakey; Styling: Karen Shinto

Roasted Kohlrabi and Eggs with Mustard and Honey

Preparation Time: 30 minutes minutes
Cooking Time: 3 hours minutes
Yield: Serves 4

4 eggs
1/4 cup plus 2 tsp. olive oil, divided
8 small purple or green kohlrabi bulbs (about 2 in. diameter), leaves and stems trimmed
1 teaspoon yellow mustard seeds
1 teaspoon brown mustard seeds
2 bay leaves, preferably fresh
2 tablespoons sherry vinegar
4 teaspoons honey
1 tablespoon stone-ground mustard
Kosher salt
1 ounce chopped stemmed fresh sorrel* (about 1/2 cup), plus several small leaves for garnish
4-in. piece honeycomb* or 2 tbsp. honey

1. Preheat oven to 250°. Put unpeeled eggs in a bowl of warm water. Pour 1/4 cup oil into an 8- by 8-in. pan, add kohlrabi, and turn to coat. Cover tightly with foil.

2. Remove eggs from water and set directly on an oven rack. Set pan of kohlrabi on another rack. Roast eggs and kohlrabi 2 hours (eggs will be freckled with brown syrupy spots). Remove eggs, crack all over under cold running water, and put in a bowl of cold water to cool.

3. Turn kohlrabi over in pan and cover tightly. Increase oven temperature to 375° and roast kohlrabi until butter-soft when pierced with a knife, about 1 hour. Remove foil, turn kohlrabi over, and roast until crisply browned, about 30 minutes more.

4. Meanwhile, in a small saucepan, heat mustard seeds over medium-high heat until just starting to pop, 2 to 3 minutes. Add 1/2 cup water, the bay leaves, vinegar, and honey. Bring to a boil, then lower heat and simmer, covered, until mustard seeds are tender, 15 to 20 minutes. Uncover and boil sauce until reduced to 1/2 cup, 2 to 5 minutes. Remove from heat and whisk in mustard. Season with salt to taste.

5. Peel eggs. Chop and mix with sorrel in a medium bowl.

6. While kohlrabi bulbs are still warm, tear some partway apart and some in half.

7. Spoon egg-and-sorrel mixture among 4 plates or on a big platter. Arrange kohlrabi over the mixture, drizzle with honey-and-mustard sauce, and add a few small chunks of honeycomb. Top with small sorrel leaves.

*Jeremy Fox uses red sorrel, wood sorrel, and sheep sorrel from Ubuntu’s garden, but any kind of sorrel will work. Find honeycomb at well-stocked grocery stores and farmers’ markets.

Quick twist: Replace the kohlrabi with small unpeeled Yukon Gold potatoes. Roast and serve them exactly the same way.

Note: Nutritional analysis is per serving.

CALORIES 305 (62% from fat); FAT 21g (sat 3.8g); CHOLESTEROL 212mg; CARBOHYDRATE 23g; SODIUM 140mg; PROTEIN 8.5g; FIBER 3.9g

Sunset, MARCH 2010

	Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Raw Spring Vegetable Salad with Goat Cheese (Yes! You can use your radish greens too!)

Here a simple dressing coats crisp shavings of raw carrots and radishes.

Yield: 4 servings (serving size: 2 cheese slices and about 1 cup salad)

2 medium carrots
1/4 cup thinly sliced spring onion
1 (8-ounce) bunch radishes with tops
1 tablespoon thinly sliced fresh basil
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 (4-ounce) package goat cheese, cut into 8 slices

1. Shave carrots into ribbons with a vegetable peeler to measure 2 cups. Combine carrots and onion in a large bowl.

2. Wash radishes and radish greens thoroughly; drain and pat dry. Cut radishes into thin slices to equal 1 3/4 cups; thinly slice radish greens to equal 1 cup. Add radishes, radish greens, basil, and next 4 ingredients (through pepper) to carrot mixture; toss gently to coat.

3. Arrange goat cheese on a serving platter; top with salad. Serve immediately.

CALORIES 132 ; FAT 9.5g (sat 4.6g,mono 3.8g,poly 0.6g); CHOLESTEROL 13mg; CALCIUM 73mg; CARBOHYDRATE 6.4g; SODIUM 309mg; PROTEIN 6.2g; FIBER 2g; IRON 1.1mg

Cooking Light, APRIL 2009

We’ve had our goats (from lft to rt. Lydia, Isabella and Francesca) fenced in a two acre area including a barn for two years. As of yesterday they are free to roam the entire property…this is a day that we’ve been working up to with the fencing of our gardens and the borderlines of our property. It’s amazing to see them climb and explore. I’d like to have them bred so that we can have fresh raw milk again. If any of you have a line on a good milking goat, let us know. Check out the picture from yesterdays goat adventure!

Below is a projected list of what will be in this weeks box. We thought it might be a nice way to give you a head start on your meal planning for the next week. The list is subject to change if some unforseen wildness takes place, but so far here’s what’s coming up:

cilantro
spinach
kohlrabi
micro greens (baby beet greens, baby arugula, baby chard, tot soi, japanese mustard green and baby mizuna)
rainbow chard
dino kale
radishes
oregano

chives

Hello Everyone and welcome to the first week of your CSA season!

We’re so excited to deliver your first box. Thank you to our members, the Hubbards, for volunteering their place for our drop off spot. Thanks to those of you who called to let us know that you’ll be picking up at the farm. We also wish to express our deepest gratitude to our members, the Stutzmans and Stutzman Enterprises (Dale), for all of their continued support and for making our BEAUTIFUL BOXES!!! Just look at the picture below and you’ll see that each one of these babies were hand built by Dale. You get to bring them home each week filled with lovely local organic produce.  What a treat! Dale you seriously rock. I was really moved today when he brought them over and I saw how much work he’d put into this project. Our members are the best. We’d like to burn our farm name into the sides of the boxes, so if any of you know an artist who works with metal and welds, please let us know.

It’s been an exciting time at our house. Not only does the CSA start tomorrow and you have all been calling today with happy voices, but I just graduated on Monday from the University of Oregon with my Master’s and two farm interns just arrived at our place last night at 6pm. It has been non-stop over here. We need the help, so we couldn’t be more pleased to have Dward and Michelle with us for two whole weeks. They helped plant salad greens today, prepared our sinks for washing produce and hooked up some rows with irrigation. It’s amazing when we can get so many things done in one day. We’ve been spread out pretty thin, so we’re grateful to have the help. The weather has been unusually cool this June, so bear with us on the tomato front. We’re hoping that anyday now it’ll warm up and stay that way for a bit.

All of us at Ohmygato Farm wish you all the very best this week!

this weeks harvest:

cauliflower

radish

headlettuce

mixed salad greens

kohlrabi

spinach

parsley

herbs

some recipes for you…

Rated: Submitted By: Bailey Photo By: BEVROUSCH Prep Time: 20 Minutes Cook Time: 40 Minutes Ready In: 1 Hour Servings: 6

Hello Everyone!

Our CSA season begins this Thursday! We’re excited and feel that it’s high time that we deliver a box of fantastic organic produce to you all this week. So far, this season has been quite wet so we’re keeping our fingers crossed for our eggplants, tomatoes and peppers. They’re looking good, but in all honesty they’re growing a bit slow at the moment. Thank goodness for the recent warm weather. Let’s hope it keeps up.

Some details for Thursdays pick-up:

The pick-up times will be between 3-5pm and Anthony and I will be there in order to meet and greet you. The address and directions will be sent via email to each one of you, so expect a good old fashioned phone call from us today if we don’t have your email.

The newsletter for this weeks delivery will be posted on Wednesday, so you’ll get a list of all the items that will be in the box, farm news and some yummy recipes which will correspond with what’s in the box this week.

We can’t wait to meet you all and to hand over the harvest!

Please contact us if you’d like to come for a visit or volunteer at any point this summer.

Have a great day and we’ll see you on Thursday.

All of our best,
Sandee and Anthony

541-679-0756