Season Extension 2013 Weeks 1 and 2

This week The Cornucopia Institute, the leader on providing  education and research about sustainable and organic agriculture and the premier advocate for making sure the  integrity of organics is upheld,  rated Eight Mile Creek Farm’s eggs in the top 10 in the nation!  Yes, it was a HUGE compliment and we are very proud!  The egg rating can be viewed on their website: www.cornucopia.org/   We work very hard to make sure our animals are well cared for, happy and healthy, so it’s nice to get this positive recognition.

 

This week we have continued to be busy harvesting and putting vegetables into cold storage.  The pigs have been happily accepting the roots and leaves of the vegetables.

                       Hannah, Katie and Melissa preparing the green cabbage for storage.

 

I have been feeding the cows hay, now, as the grass is not enough to sustain them.  The calves watch their mothers and learn to eat the hay as well.

 

 

Produce this season extension two weeks from Eight Mile Creek Farm:

Mesclun mix,  red leaf lettuce,  leeks, spaghetti squash,  collard greens,  kale,  tomatoes,  watermelon radishes,  cabbage,  parsley,  broccoli raab,  radicchio,  onions

Just in case you have some tomatillos still kicking around………

            Chicken Braised in Tomatillo Puree’

1 pint medium tomatillos, husked and quartered

8 cups chicken stock

2 Tbsp extra virgin olive oil, plus more for frying tortillas

1     3 lb stewing chicken cut into parts

1 mdm onion, finely chopped

6 garlic cloves, finely chopped

1 poblano chile, seeded and finely chopped

1 Tbsp coriander seeds, ground

1 tsp ground cumin seeds

1/2 cup lager beer

4 mdm fingerling potatoes, halved lengthwise

2 ears corn, husked, each cut crosswise into 4 pieces

salt and pepper

1 bunch cilantro

4-8 corn tortillas

1 lime, cut into wedges

In a blender, puree’ tomatillos with 2 cups stock.  In a large saucepan, heat 2 Tbsp olive oil and add chicken pieces in batches.  Lightly brown, about 5 min and remove to a plate.  Add onion, garlic, chili, coriander and cumin to pan, and cook over mdm heat, stirring occasionally, until lightly browned, about 7 min.  Add beer and simmer, scraping up browned bits.  Return chicken to pan, add tomatillo puree’ and 6 remaining cups of stock, cover and braise over low heat about 3 hours.  Transfer chicken to a bowl.  Reserve 1/4 cup of liquid.  Add potatoes to pan and cook 5 min.  Add corn and cook 10 min.  Return chicken to pan and reheat, seasoning with salt and pepper.  In a blender, puree’ cilantro with reserved liquid.  Stir into saucepan.  Film a skillet with some remaining olive oil and heat over mdm heat.  Fry each tortillas about 1 min. adding more oil if needed.  Ladle braised chicken mixture into bowls and serve with lime wedges and hot tortillas. ( The New York Times, adapted from Jacques Gautier)

 

                                 Cabbage Soup

The vast amount of health benefits in cabbage is incredible!  The star nutrients in cabbage include vitamins C and A and fiber.  Cabbage has a lot of glutamine for maintaining muscle mass and increasing the health of the digestive tract.  It also has big cancer fighting properties as it contains indoles and phytochemicals.

1 Tbsp olive oil

1 mdm onion, quartered and thinly sliced

4 cloves garlic, minced

3 tsp minced jalapeno peppers

2 tsp ground cumin

1 Tbsp dried mustard

1 Tbsp paprika

5 cups  vegetable broth

2 Tbsp fresh lemon juice

1 small sweet potato, cut onto 1/2 inch cubes

15 oz can tomato sauce or homemade tomato sauce

3 cups thinly sliced green cabbage

sea salt and fresh ground pepper

Gruyere cheese for garnish

In a soup pot, heat olive oil.  Saute’ onion for 5 min. over mdm heat or until translucent.   Add garlic and pepper and saute’ for another minute.  Add cumin, mustard, and paprika to the pot, stirring thoroughly.  Add broth, lemon juice, sweet potato and tomatoes.  Simmer uncovered for 15 minutes until potatoes are tender.  Add cabbage, salt, pepper, and simmer another 3 min.  Serve with a garnish of Gruyere cheese.  (Adapted from The World’s Best Power Foods)