Ohmygato Farm Newsletter #6
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
- Prep Time:
- 5 min
- Inactive Prep Time:
- 5 min
- Cook Time:
- 30 min
- Level:
- Easy
- Serves:
- 6 to 8 servings
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
- Prep Time:
- 10 min
- Inactive Prep Time:
- –
- Cook Time:
- 30 min
- Level:
- Easy
- Serves:
- 4 servings
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
Place a large pasta pot on the flame with 3 quarts water and 2 tablespoons salt. Add the potatoes and bring to a boil. Boil 7 minutes, until the potatoes are just fork soft, and add the cabbage. Cook 3 to 4 minutes and add the pasta. Return to boil and cook 3 to 4 minutes until pasta is firm and still chewy.
Meanwhile, in a 10 inch saute pan melt the butter until the foam subsides and add the leeks, garlic and sage and cook until softened, about 6 to 8 minutes, and set aside.
Butter an earthenware oven dish and preheat oven to 385 degrees F. Spoon one quarter of the pasta mixture into dish, followed by one quarter leek mixture and one quarter grated cheese. Continue until all ingredients are finished. Place in oven and bake 10 minutes. Remove and toss like salad and serve immediately in the same bowl.
Turnip Mashed Potatoes
Recipe courtesy Paula Deen
- Prep Time:
- 15 min
- Inactive Prep Time:
- –
- Cook Time:
- 15 min
- Level:
- Easy
- Serves:
- 8 servings
Ingredients
- 6 large red new potatoes, skin on
- 2 large turnips, peeled
- 1/2 cup cream, heated
- 8 tablespoons (1 stick) butter, melted
- 1/2 cup sour cream
- Salt and pepper
Directions
Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don’t overbeat them; a few lumps are nice). Add hot cream, butter, and sour cream. Season with salt and pepper, to taste. Whip again until blended. Adjust thickness by adding more cream, if desired.