ohmygato farm

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