The Depot Farm

  (Corfu, New York)
Growing good food, Naturally!
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Garlic Broccoli

 This makes a great side dish or main meal!

1 lb broccoli florets

1 medium onion - coarsely chopped

4-5 cloves garlic - crushed

1 tablespoon soy sauce

dried basil

sesame seeds

Steam the broccoli and onion about 5 minutes. Add to pan with garlic and soy sauce. Sprinkle with sesame seeds; shake liberal amount of basil over ingredients and mix well to coat. Cook on high heat (stir fry) about 3 minutes and serve.

 
 

Chili

Here's a simple recipe for vegan chili; cook it in a slow cooker 6-8 hrs on low for the best flavor! Simply mix the following ingredients together and cook:

1 can black beans, drained

1 can kidney or great northern beans, drained

1 can crushed tomatoes with the liquid

1/2 cup each:

   chopped red peppers

   diced onion

   chopped celery

   canned corn

1 cup vegetable stock

Season with oregano, basil, cumin, garlic and chili powder to taste. (you can add 2 vegan paddies cooked and crumbled to the chili mixture if you want the look and texture of a ground beef chili). Enjoy!


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

 
 

Spinach and Kale

  This recipe is a good side dish or stand alone meal!

Cook 1/2 chopped onion, 1 medium pepper (sliced thinly), and halved green olives in veggie broth until tender; add a handful of fresh spinach leaves and a handful of chopped kale to the pan and cook until greens have wilted. Season with a little cumin and oregano, toss well and serve warm. Enjoy!

 
 

Pumpkin Apple Treat

As fall approaches and the kids go back to school, here's a treat to make for after school or desert. Enjoy!

Pumpkin Apple Treat 

Put 1/2 can pureed pumpkin or 1 cup fresh puree, 2 peeled apples (chopped into pieces); 1 teaspoon each of cinnamon and nutmeg; 1/4 cup raisins and 2/3 cup apple or orange juice in blender and mix till smooth. Heat on medium stove till warmed through. Place in bowls and serve with vanilla cookies!

 
 

Banana Nut Wraps

Here's an easy breakfast sandwich to have at home or on the go!

  Thinly slice a banana and spread almond butter or your favorite nut spread on the slices; place in a double layer of romaine or iceberg lettuce and roll like a burrito. Make two or three of these wraps, add a drink and you have a healthy snack or breakfast to go! 

 
 

Green Beans and Leeks

  All you need for this recipe is 1 quart fresh green beans, 2 medium leeks, some fresh dill and some almonds. Wash and trim the leeks; cut length-wise into strips about the length of the green beans. place whole green beans and the leeks into a sauce pan; add enough water to saute them and prevent burning; cook on medium heat about 5 -7 minutes until leeks are tender. Drain and arrange on platter adding some almonds and dill ferns to the top. Garnish with fresh parsley and pansy flowers. Enjoy! 
 
 

Bean Wraps

  Today's recipe is easy to make. Cook some chopped onion and red pepper in a little vegetable broth until tender; add black beans and continue heating until beans are warmed through. Turn off heat and season with basil, oregano, chili pepper and parsley. Wash a butterhead lettuce under cold water and separate leaves. Set two(2) leaves together and place a spoonful of the bean mixture in the center; roll the leaves and beans into a burrito; folding sides as you roll. Arrange on a plate dressed with fresh strawberries and asparagus spears topped with almonds. Yum!

  If you want a cold salad without the lettuce, just mix in bowtie pasta in place of the butterhead lettuce and chill.

 
 

Food Prep 101 (continued)

  Today we will add pac choy, asian greens  and snap peas to our list of food uses.

  • snap peas - taste great lightly steamed or added to stir fries. Most people eat them raw in salads or as a snack.
  • asian greens - mixed varieties of mustard and brassica greens (mild or spicey mixes) used as a salad alone or mixed with lettuce. Larger greens can be steamed lightly ( whole plant is edible - stems, leaves and flowers) with the taste ranging from spicey mustard to light cabbage flavors.
  • pac choy - the tops and stalks can be used together or separately. Use the greens in salads or cooked. The stalks can be used much like celery. Strip the green tops, cut the stems or chop into pieces and add it to your favorite dishes. Use them as a healthy snack with dip or fillings.
  • kolarabi - great tasting raw or cooked. Peel outside skin like an apple, cut into thin slices and enjoy. Cut into slivers and add to salads or cook with veggies. Mild cabbage flavor.
 By adding fresh fruit and nuts to your salads, you can change the texture and flavor of the mixture. Pineapple, strawberries, pine nuts and almonds all liven up a salad. Being creative with your produce makes the difference between a boring meal and a standout dish. 
 
 

Food Prep 101

  Many things I eat I take for granted. Preparation and cooking them is second nature to me. Having a CSA, I find a lot of people don't know what to do with some of the produce they receive each week having never eaten or been exposed to some vegetables. I'll try to give you the basics in cooking and using the produce and you can find more elaborate recipes as your confidence and tastes grow. I'll add crops as they come into season and you find they in your produce box. 

  • asparagus - good raw, cut into pieces and added to a salad -  steamed about 5 minutes until tender - or coat with oil and roasted in oven
  • kale - baby kale (stems and all) raw in salads or alone - full size leaves steamed or sauteed lightly until soften and wilted. Strip or remove the center ribs and chop leaves before cooking
  • swiss chard and beet greens - same as kale, some people cook beet greens in a little bacon grease and add bits of bacon to it.
  • radishes - good raw or cut and added to stir fries - tops (greens) chopped and sauteed added to mixed cooked greens for a slightly peppery taste
  • fresh herbs - pinch leaves and cut up to add seasoning to any dish. Add to your dishes last and only cook a short time. Extra herbs can be dried or stored in a plastic bag in the fridge or in a vase of water on the windowsill out of direct sunlight. ( depending on type of herb, check online for best fresh storage method ) 
  • chives and bunching onions - chop into 1/4 in. pieces and add to scrambled eggs - sprinkle on top of prepared dishes to add a mild onion seasoning

  As with all foods, experiment with seasonings ( salt, pepper, herbs, dressings) added to create different flavors to your dishes. Do not overcook your veggies or they will become tasteless and mushy. Next week, we will add asian greens, pac choy and snap peas.

 
 

Not So Early Start

  It seems spring is trying to get here, but 1 day of 50's then back to snow showers and rain in the 30's make it look like it is taking it's slow, sweet time getting here. Normally we would have already planted early lettuce, radish, spinach and the first peas of the season, but it looks to be a couple weeks late this year. The weekend forecast is for 60's, so we will try to plant some in the areas we prepared last fall; much of the ground is still too wet and cold to do anything with.

  Indoors, the seed starting is going full bore, we starting 2nd plantings of brassicas, late onions, head lettuce and some later peppers and eggplant. The first plantings are growing great, not too leggy, and I just gave them a boost of nitrogen by watering with diluted fish emulsion.

  While I am getting the itch to be growing and planting outdoors, I will patiently bide my time. I know that in a few short weeks I'll be complaining about the heat or rain! I can't wait!

 
 

Chickpeas and Spinach Salad

Enjoy this salad alone or as a side dish!

  • 1/2 can cooked spinach
  • 1/2 can chickpeas
  • 1 teaspoon cumin
  • 2 cloves garlic
  • 1 slice onion cut into small pieces
  • 1/2 cup cooked whole grain pasta
   Combine all ingredients except pasta in a pan and heat on medium until warmed through. Add pasta and mix well. Serve warm.
 
 

Chickpea and Spinach Soup

  A easy, great tasting soup!

  • 1/2 can spinach
  • 1/2 can chickpeas
  • small carrot, onion and celery chopped fine
  • 1/2 can diced tomatoes
  • 1/4 teaspoon each basil, oregano, tyme, rosemary, garlic
  • 11/4 cup vegetable stock
  • 1 cup water
Combine ingredients and simmer for 1/2 hour or until veggies are tender. Serve with fresh salad and Italian bread!
 
 

Timing is Everything

  Many times we face feast or famine when we plant crops. With proper planning you don't have to eat broccoli for 2 weeks straight because all your plants were ready all at once. With a CSA and retail sales at the farmers markets, we need to spread out each harvested crop over a long period of time in order to maintain a variety of selection. Planting or starting plants every 10 days works to ensure a continuous supply over a period of time. 

  We estimate our amount of each planting by taking the number of shares x 2 weeks harvest per planting. We then add 10% for seed/plant failure and then multiply by 25%. This covers any pest damage or crop failure while still giving enough production for surplus. By replanting every 10 days we have a new crop ready to pick when the last one is finishing up. If one planting is lost to weather or bugs, the subsequent planting are usually not. Conditions and weather are always changing and you increase the odds of success.

  On a smaller scale for the home gardener, you can still use this timing plan to extend your harvest of certain crops. For example: if you want to harvest 1 broccoli per week for 8 weeks, instead of planting 20 plants at the same time, start 3 plants every 10 days to spread their mature harvest over a longer period. Later plantings can be used to replace early lettuce, pac choi, or spinach in the garden saving space and re-using the area. This system works well with all but a few "day length" sensitive plants (like peas). It will help you gain a larger variety of fresh food to eat over a longer period without the waste or over supply!


 
 

Apple Ginger Snack

  Today's recipe is a spicy and naturally sweet pick-me-up for a healthy snack!  

  • 1 cored apple, sliced into 1/4" pieces (leave skin on)
  • 1 tablespoon fresh ground ginger root
  • 1 tablespoon ground cinnamon
  Mix ingredients together in a sauce pan; cook on medium heat until apples are soft. (Add enough water or apple juice to pan to keep from sticking and burning.) Transfer onto a plate and enjoy with raspberry or herbal tea!
 
 

Identifying GMO Produce

  Shopping in the supermarket requires constant checking of ingredients and country of origin. Most unmarked processed foods contain GMO ingredients. While the industry continues to stonewall labeling the use of GMO's in their processed foods, we do have a way to check our fresh fruits and veggies for how they were grown. Buying local certified organic is one way; but what if you want items not produced locally? I copy this photo onto my shopping list (you can also copy it to your cell phone) so I have a guide to check items not marked or identified organic. A quick glance at the numbers on the PLU sticker and I can tell if it's a GMO product, regularly grown with pesticides, or organic.

  Knowing your farmer is the best way to buying fresh, unadulterated food but a little knowledge can help make wise choices when it isn't possible.     Eat Fresh, Eat Smart! Eat Naturally!

 
 
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