Ohmygato Farm Newsletter (week 3)
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
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Goat Cheese Arugula Pizza - No Red Sauce!
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Submitted By: collmarie
Photo By: Erin
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1 unbaked pizza crust
6 tablespoons prepared pesto sauce
3 roma tomatoes, thinly sliced
1 (8 ounce) package seasoned goat
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cheese
2 cloves garlic, peeled and thinly sliced
1 cup fresh arugula
1 teaspoon olive oil
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| 1. | Preheat oven according to pizza package instructions. |
| 2. | Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil. |
| 3. | Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden. |
| 4. | After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy! |
| ALL RIGHTS RESERVED © 2010 Allrecipes.com | Printed from Allrecipes.com 7/1/2010
“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:
Directions:
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