Cloud’s Path Farm CSA
June 10, 2009
A bit of rain this week has really helped the veggies grow. Even though I personally like sunny weather, I find myself hoping for at least two days of rain each week so the gardens can be at their peak production.
A reminder about all the vegetables (especially greens): All our vegetables need to be washed prior to use even if they look clean. The ready to eat salad mix in stores is considered a processed food and has undergone an extensive regulation process to ensure a product that needs no further washing. We are a small farm that does not have the facilities for such a procedure, but we do follow the FDA’s Good Agricultural Practices (GAPs)- guidelines to improve food safety on farms.
We have 50 kosher king meat chickens that are about 2 weeks old. In another 8 to 10 weeks or so, we will have fully dressed whole roasters for sale. These are not organic chickens since we give them some conventional grain, but they are raised on fresh pasture and eat plenty of grass, bugs, etc. They are truly delicious! Birds are 3.00 per pound.
We are also raising 3 pigs on pasture with conventional grain supplementing their forage. No antibiotics, hormones or any bad stuff. We worm them with an herbal formula that is used on organic dairy goats, and other than that they get no medication whatsoever. If you want to lose your appetite, do some research on the commercial hog industry or poultry industry. These are happy happy happy animals 100%. Prices available soon!
Call or email email@example.com if you are interested in any of our pasture raised meat.
This week’s produce:
Japanese turnip greens
Radishes with greens
Sauteed radishes with radish greens
From Farmer John’s Cookbook, The Real Dirt on Vegetables by John Peterson
Radish greens have a peppery bitterness that mellows slightly when they are cooked. The succulence of sautéed whole radishes will make you wonder why we don’t cook these feisty little roots more often. You can use radish greens or arugula, or both, for this recipe.
2 Tbsp butter
1 lb radishes
4 cups radish greens
2 Tbsp lemon juice or vinegar
Salt and pepper
1. Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes depending on size. Transfer to a bowl to cool. Return the skillet to stove.
2. Put the greens or arugula in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, until just wilting, 2 to 3 minutes.
3. Turn off the heat. Add the lemon juice and radishes to the skillet; stir well until combined. Season with salt and pepper to taste. Return to bowl and serve immediately.
This is a delicious Indian dish that is one of Sam’s favorite foods. The homemade version is much better than the kind that comes in a little foil pouch from the supermarket. This recipe is adapted from The Spice Box Vegetarian Indian Cookbook by Manju Shivraj Singh. If you can find fresh Paneer (Indian cheese) use that, or use mozzarella, cheddar, or any other mild cheese. I’ll put a recipe for paneer at the end of this one- it’s easy and authentic.
1 lb fresh spinach
3/4 cup water
1 tsp fresh chopped ginger root
Salt to taste
¼ tsp crushed black peppercorns
1 Tbsp butter
1 tsp garam masala powder
1 tsp lemon juice
1 Tbsp oil
½ tsp cumin seeds
2 cloves garlic, chopped
1 medium onion chopped
½- ¾ cup cubed cheese- paneer, mozzarella, cheddar
Wash the spinach and steam in water, ginger, salt and peppercorns until tender, about 15 minutes. Mash with a large wooden spoon, add butter and cook until all water is absorbed. Add garam masala and lemon juice. Mix until very smooth or put in a blender (we don’t mind it a little lumpy, but the real thing is totally smooth) Place in a bowl.
In the now empty spinach pan, heat oil and add cumin. Fry 2 minutes. Add garlic and onions. Cook 5 minutes. Pour into the vegetables and stir gently. Stir in the cheese. Let sit a minute so the cheese softens, and serve.
Paneer (homemade Indian cheese)
Bring 6 cups milk to a boil. Add the juice of 3 lemons, ½ cup vinegar, OR 3 cups of buttermilk. Stir until the milk curdles. Cover and set aside 20 minutes.
Strain through a damp lint-free cloth and squeeze out all the fluid. Tie a knot in the cloth and put it under a heavy weight (a filled quart jar will do) for about 4 hours. Take it out and cut into small squares.