Ohmygato Farm Newsletter (#5)
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
Preparation
Toast nuts in small pan over medium heat until fragrant. Cool.
Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and EVOO, salt and pepper. Top salad with lots of blue cheese crumbles.
Apricot-Balsamic-Glazed Chicken with Grilled Beets
Ingredients
- 1/2 cup apple juice or apple cider
- 1/4 cup apricot preserves
- 1/4 cup aged balsamic vinegar
- Extra virgin olive oil (EVOO), for drizzling
- 4 boneless, skinless chicken breasts, halved
- Salt and pepper
- 4 large beets, peeled and sliced 1/4-inch thick
- 8 ounces ricotta salata, feta or goat cheese, crumbled
Preparation
Pre-heat the grill to medium-high.
In a medium saucepan, bring the juice, preserves and vinegar to a boil. Lower the heat and cook until thick and syrupy, 7-8 minutes.
Drizzle EVOO all over the chicken and season with salt and pepper. Grill until cooked through, 6 minutes on each side.
Coat the beets with EVOO and season with salt and pepper. Grill until well marked and tender, 10-12 minutes. Top with the cheese.
Brush the chicken with the apricot glaze and serve with the beets.
Red Waldorf Salad
- 1/4 cup extra virgin olive oil (EVOO), plus more for drizzling
- 4 small red beets, trimmed
- 1/4 cup whole berry cranberry sauce
- 1 tablespoon red wine vinegar
- Salt and pepper
- 1 Gala apple, chopped
- 1/2 cup red seedless grapes, halved
- 2 small ribs celery
- 1/2 small red onion, chopped
- 1/4 cup walnut pieces, lightly toasted
- 4 red leaf lettuce leaves
- 2 cups rotisserie chicken, shredded
Preparation
Pre-heat the oven to 400°F.
Drizzle a little EVOO over the beets and wrap in foil. Ask a grown-up helper (GH) to roast the beets until tender, 35-40 minutes. Let cool in the foil, then rub off the skins with a paper towel (they’ll come off like magic!). Ask your GH to chop the beets.
In a large bowl, combine the cranberry sauce and vinegar. Whisk in 1/4 cup EVOO and season the dressing with salt and pepper. Add the beets, apple, grapes, celery, red onion and walnuts. Toss the salad until everything is red!
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.
Warm Shitake Slaw
Ingredients
- 3 tablespoons vegetable oil
- 1/2 pound shitake mushrooms, stemmed and thinly sliced
- 3-4 cloves garlic, finely chopped
- 3/4 pound Savoy or napa cabbage, shredded
- 3 tablespoons Tamari (dark soy sauce)
- Freshly ground black pepper
- Juice of 1 lime
- Toasted sesame seeds, for garnish (sold already toasted in large shaker jars on Asian foods aisle at the market)
Preparation
Heat the oil in large skillet over high heat. Add the mushrooms and stir fry for 1 minute. Add the garlic and cabbage and stir fry for 2-3 minutes more. Stir in the Tamari, black pepper, lime juice and the toasted sesame seeds. Transfer to a serving bowl and serve.