Pics from 2nd week of CSA 2010!
June 26th, 2010 by admin
Ohmygato Farm Newsletter #2
June 23rd, 2010 by admin
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!
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Orzo with Kale
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Submitted By: Sunaina
Photo By: CookinBug
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“Toothsome kale and golden orzo pasta are dressed with Parmesan cheese and fresh lemon juice in this delicious pasta side dish.”
Ingredients:
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1 teaspoon ground turmeric
2 cups uncooked orzo pasta
2 tablespoons olive oil
4 cloves garlic, sliced
1 bunch kale, stems removed and leaves
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coarsely chopped
1 large lemon, juiced
1/4 teaspoon ground nutmeg
1/4 cup grated Parmesan cheese, or to
taste
salt and black pepper to taste
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Directions:
| 1. | Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside. |
| 2. | Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil for a few seconds until it begins to bubble. Stir the kale into the garlic, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and continue cooking and stirring until the kale is tender, about 10 minutes more. Stir the kale mixture into the orzo along with the lemon juice, nutmeg, and Parmesan cheese. Season with salt and pepper. Serve warm or at room temperature. |
ALL RIGHTS RESERVED © 2010 Allrecipes.com
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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
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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
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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
The goats are freerange, footloose and fancy free!
June 21st, 2010 by admin
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
Ohmygato Farm Newsletter #1
June 16th, 2010 by admin
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…
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Spinach Quiche
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Submitted By: Bailey
Photo By: BEVROUSCH
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“This savory deep-dish pie features herbed feta cheese that melts and mingles in every bite. The cheese is sauteed and mixed with spinach, mushrooms, Cheddar cheese and lots of garlic. This mixture is then combined with milk and eggs, and poured into a prepared crust. A bit more Cheddar cheese is sprinkled over the top, and then the quiche is slipped into the oven until it ’s set.”
Ingredients:
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1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package frozen chopped
spinach, thawed and drained
1 (4.5 ounce) can mushrooms, drained
1 (6 ounce) package herb and garlic feta,
crumbled
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1 (8 ounce) package shredded Cheddar
cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste
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Directions:
| 1. | Preheat oven to 375 degrees F (190 degrees C). |
| 2. | In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust. |
| 3. | In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. |
| 4. | Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving. |
| ALL RIGHTS RESERVED © 2010 Allrecipes.com |
Chicken Soup with Loads of Vegetables Epicurious | September 1998
by Joan Nathan
Jewish Cooking in America
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Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM’s addition. Yield: Yield: about 10 servings (M)
4 quarts water
1 large cut-up chicken, preferably stewing or large roaster Marrow bones (optional) 2 whole onions, unpeeled 4 parsnips, peeled and left whole 1/2 cup chopped celery leaves plus 2 stalks celery and their leaves 1 rutabaga, peeled and quartered
1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth. 2. Add the marrow bones, onions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste. 3. Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup. 4. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or clos (matzah) balls. |
First CSA Delivery…this Thursday, June 17th.
June 15th, 2010 by adminHello 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
Welcome to our 2010 season
May 19th, 2010 by adminHi Everyone,
I want to start off the season with thanking the many volunteers that have supported and helped with our continuing growth!!! Much love to you.
The volunteers are the following and in order of appearance:
Mark Manly. He has helped sandee and me with everything technical, wood related, time management, manure and so many others that the list can go on for miles.
Didde and Star. They both came to the farm one day and helped start the bulk of our growing stock.
The Pheonix School. They came out to the farm four or five times and rocked the planting job. Together we planted a hundred foot row of cabbage that Diddie and Star started from seed in about five minutes and then we planted a raised bed with onions.
Dave and Dolores. They come regularly to help out and also come out to see us at the two markets. The Winston Dillard Growers market and The Umpqua Valley farmers market. Today we planted 92 plants, cabbage, cauliflower, broccoli. Yoohoo!
I think that this weekend we will be caught up with the initial planting to get us to the beginning of the season.
For the first box, i am hoping to see Spinach, Salad Greens, Radish, Kale, Chard, Turnips and Beets.
Here is your garden growing as of today: click on any of these thumbnails to enlarge.
HELLO AND HAPPY WINTER(spring is around the corner) FROM OHMYGATO!!
February 4th, 2010 by adminHello All! I hope this post finds you all happy and healthy. It’s 2010 and we’re getting ready for a new season. We think this year is going to be the best yet…the garden is that much more established and we’ve been making lots of plans. Anthony has the greenhouse up and running and we’ve been planting seeds and growing wheat grass in there. I can see the glow of the lights as I write to you all this morning.
We hope that you’ve had a wonderful winter and we look so forward to another wonderful CSA season with deliveries starting in June. We’ve decided to cut our weeks down to 12, so there have been some big changes which I will post (weeks, prices, etc.) in the coming weeks.
We are currently still accepting new Members for the 2010 growing season, so if you’re interested in signing up we suggest you give us a call soon! If you have questions and want to get on a list, so that we contact you to remind you to sign up, please send us an email with your phone # & family size written inside the body of the letter.
Anthony has been on the planning committee for this year’s Winston-Dillard Growers market and I do believe that they need vendors. If you or anyone you know is interested please give us a call 541-679-0756.
More fun stuff coming soon!!
Best,
Sandee & Anthony
Ohmygato Farm Newsletter: #27 OUR LAST BOX OF THE SEASON!
December 3rd, 2009 by admin
Mark & Anthony wishing you all a happy winter season!!
Hello Farm Friends!! We hope this letter finds you happy and healthy on this very chilly morning in December. Today’s box is the last of this season and although we’ll miss harvesting we’re happy to have a small break. The winter is a combination of break time, reflection and lots of planning for us. It is a kind of hybernation if you will. What about all of you? Please call or write with any questions or concerns or if you just want to come visit. We do have a winter garden and if you’re interested in coming to pick or just miss your weekly bunches of greens, let us know and we’ll arrange to get some to you! Also, there will be planting opportunities in the spring, so if you if a group or just want to come with your family we’ll be sending out emails to all of you. You can sign up after January for the 2010 CSA, so once again we’ll send out email reminders.
Now, since we’re ending one week early we’d like address the mystery box! You are all entitled to one more delivery because we promised 28 weeks. You will have to contact us soon to let us know if you’d like us to credit you in the spring. We’re happy to credit you the first week only and I will tell you all that next year we’ll most likely begin our season around the first or second week of June. You certainly do not have to take the credit..it’s up to you to let us know.
We sincereley thank you for being members of our farm. We hope you enjoyed the experience. Keep checking our blog for periodic updates throughout the winter and make sure to sign up for 2010!! Also, look for us at your local farmer’s markets this year.
We wish you all a happy, warm and wonderful winter season!
Ohmygato Farm:
Anthony, Sandee and Fidel (and all the volunteers we had from WWOOF this year!)
Today’s harvest:
salad greens
heirloom variety romain lettuce
butternut squash
easter egg radishes
daikon radish
beets
collard greens
kale
fingerling potatoes
some recipe’s for you…(this part of the post is coming later this evening)
Ohmygato Farm Newsletter #26
November 29th, 2009 by admin
This newsletter is several days late in coming..I apologize for the delay in our recent updates. We’ve been having technical difficulties. We’re in the midst of moving the house around and Anthony had to run another internet cable to another area in our home. It took longer than expected and now finally we’re up and running again!
HAPPY BELATED THANKSGIVING!! We hope you enjoyed your Wednesday box filled with holiday goodies. The box was supplemented this week with some vegetables from our friends at Big Lick Farm. All of their food is also grown in accordance with nature and hasn’t been coated by chemicals. THANK YOU BIG LICK FARM for your contribution to Ohmygato. We cherish your support and friendship.
The next delivery will be the last of the this season. We’ve really enjoyed sharing our garden with you. Next year will be the second year of the field we’re working, so the harvest will be that much better. We’re also planning on growing more of the items that you all enjoyed (taken from the surveys) and increasing the weekly variety. More on this next week.
In the meantime, we’ll be back on track for our Thursday box this week. You’ll enjoy some repeats in this last box:
winter squash, head lettuce or salad greens, beets, cabbage, chard, collards or kale, radishes and leeks
Butternut Squash Soup with Parmesan and Fried Sage LeavesBon Appétit | November 2001
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Fried sage leaves make a crispy garnish. Try them also crumbled on mashed potatoes and sautéed vegetables. Yield: Makes 8 servings
3 tablespoons butter
1 onion, coarsely chopped 1 tablespoon chopped fresh sage 1 2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups) 5 cups canned low-salt chicken broth 1/3 cup freshly grated Parmesan cheese 24 fresh sage leaves
Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.) Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves. |
Omygato Farm Newsletter #25
November 19th, 2009 by admin
Hello Everyone! I’m sorry this took me a couple of days! I hope you’re all enjoying the box this week. Anthony made a new friend and fellow baker a couple of weeks ago, Chris, and he decided to help out this week with harvest & delivery. It gave me some much needed time to work on my school projects. Both Anthony and Chris are now baking once a week at Harvest Market, so their yummy artisan breads are available there to purchase. Guaranteed, it’s the best bread in town!
Down to some important news:
Next week (the holiday week) we’ll be delivering your boxes on Wednesday instead of Thursday. The harvest for next week is as follows:
carrots, butternut squash, daikon radish,mixed salad greens (if we don’t get a frost), cabbage, potatoes, onions, collard greens, kale or rainbow chard (it’ll be a surprise).
The other important news is that our last delivery for the season will be Thursday, December 3rd. We were originally planning to make it to that second week in December, but because of the cold weather our crops are having difficulty recovering from the weekly harvests. We’re ending one week early, which is better than we expected knowing that we got such a late start! It’s been an incredible year of learning for Ohmygato and we are Thankful for each of you who decided to take this journey along with us. You are each truly inspirational because you made a commitment to your health and to an organic farm who will never put chemicals in our ground or on our food. You all ROCK!
Give us a call or email to let us know if you’ll be signing up again for next season.
Warm regards,
Sandee, Anthony & Fidel (Catro)
Today’s harvest:
mixed salad greens
radishes
kale
rainbow chard
french fingerling potatoes
some recipe’s for you…