Cloud's Path Farm

  (Sheffield, Vermont)
chemical free human-scale farming
[ Member listing ]

week 3 csa

Cloud’s Path Farm CSA

Week 3

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 cloudspath@hotmail.com if you are interested in any of our pasture raised meat.  

This week’s produce:

Spinach

Japanese turnip greens

Radishes with greens

 ______________________________________________________________________________

RECIPES

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. 

Serves 4

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.

 

Spinach Saag

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.

Serves 4

 

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. 

 
 

first CSA

Our first CSA went pretty smoothly this past wednesday.  I washed and bagged 9 lbs of spinach, 9 3/4 lbs of arugula anda whole lot of rhubarb.  I put in some parsley and mint, a dozen eggs and a pint of our maple syrup.  I'm already looking forward to next week's delivery and hoping the rest of our salad mix shapes up.  Once my broken oven gets fixed I'll start including some artisan breads when I feel inspired.

Thanks to Cleo for helping to cover all the broccoli plants in advance of the big frost the other night.  They survived just fine, but not so the greenhouse tomatoes.  We had to do tomato triage the next day and buy a whole bunch of new plants.  Live and learn......   Looks like a number of them are recovering, but Sam planted the new babies in the spots of the hardest hit plants.

Thanks to a new laptop and a neighbor's wireless I hope to be more regular with the blog.  The plan is to use this instead of paper newletters in the CSAs to explain new veggies, talk about farm news etc. 

Speaking of news- I brought home the last of the day old chicks today which brings the total up to 100 new chicks on the farm.  Gave a short tour to CSA member Jay and wish him luck with the new baby!

 
 

sugaring season = mud season

We are celebrating mud season by staying up late into the night boiling maple syrup.  This is our second year with our hobby size sugaring operation and it is getting bigger and sweeter this year.  For every gallon of syrup it is said to take 40 gallons of sap- that means when I spilled a few quarts on the floor last night it was a bathtub's worth of sap lost to my slippers, the dog's bed and the pile of laundry I used to mop it up.

My two year old came along in the middle of the spectacle to lay on the floor and suck syrup off all the surfaces.  Needless to say a bath was in order.

Last night might have been the end of our  sugaring season if the weather keeps on with all this rain and gloominess. It was fun and sticky and the smell of boiling sap was heavenly, but I have to say I won't mind packing up my hygrometer for the year.  We slog through the foot deep mud, tend the fire and stay up all night for 30 gallons of sweet, thick, deep golden nectar.  I am feeling a tad hyperglycemic.

In other news, the spinach is is along with some arugula, mustard, bok choi and lettuce.  Got to get those onions planted- all the thousands of them.


 
 
RSS feed for Cloud Right-click, copy link and paste into your newsfeed reader

Calendar


Search


Navigation


Topics


Feeds


BlogRoll