Eight Mile Creek FarmWeek of July 14 and July 21 2019
farm babies
Produce from the Farm
Week of July 14
Red Leaf Lettuce, Romaine Lettuce, Crispino Lettuce, Sugar Snap Peas, Radicchio, Rainbow Chard, Zucchini
Week of July 21
Patty Pan Squash, Zucchini, Dill, Chicory, Crispino Lettuce, Romaine Lettuce, Red Leaf Lettuce
Radicchio
One of the most beautiful vegetables, radicchio is also very versatile. It can be sliced or chopped and added to your salad for a splash of color and will add a complex flavor. It will also make a delicious salad on its own. Pair it with a chopped citrus fruit and roasted nuts. Sprinkle with goat cheese and add your favorite vinaigrette. Radicchio can also be sautéed with garlic and olive oil or cut into wedges, brushed with olive oil and balsamic vinegar and grilled. Or try this amazing recipe below:
Chocolate Radicchio Dressing
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 Tbsp India pale ale, preferably one with citrus notes
1 Tbsp hot cocoa powder
1 Tbsp fresh lime or lemon juice
sea salt, black pepper, garlic powder, and cumin to taste
In a medium bowl, whisk together the oil, vinegar, beer, cocoa powder, and lime juice. Season to taste with the spices. Use the dressing as a simple salad with torn radicchio leaves or toss with rounds of pan fried or grilled sausage and place in a radicchio leaf with goat cheese, shallot, pine nuts and a slice of jalapeno and another dollop of dressing.
from southernkitchen.com
Swiss Chard with Olive Oil and Garlic
1 bunch chard, rinsed
3-4 cloves garlic, minced
several generous dashes of extra virgin olive oil
sea salt to taste
Heat oil in saucepan over medium heat. Slice stems of chard as you would slice celery. Place in pan with olive oil. Season with salt. Toss and cook, stirring frequently, 4 minutes. Rough chop chard leaves and add to pan with garlic. Stir to coat with olive oil. Turn heat to medium low and place lid on pan. Cook, stirring occasionally, 3 minutes, until tender. Add salt to taste.
Dill and Butter Squash
2 sliced zucchini
2 yellow squash
1/4 cup butter
fresh dill to taste
salt and pepper to taste
1 Tbsp lemon juice
Slice the zucchini and yellow squash. Place in a large skillet with the butter. Saute over medium low heat for 10 minutes. Season with salt, pepper and dill. Continue to saute for another 10 minutes. Add the lemon juice. Sir and serve.
from allrecipes.com
End of a long day Wednesday, after equipment breakdowns then repairs; this field’s hay finally wrapped up. Rainbow over the tractor was a happy sign.
Next week
Kohlrabi
“Let things taste the way they are”
Alice Waters
Your new blog post is beautiful. The photos of the radicchio, lettuce, and your tractor at twilight, your babies … So happy that you managed to wrap up your hay!
As always, I look forward to seeing you tomorrow in Peekskill, tho I know it is a tremendous effort -both in preparation and travel.
You know that I am a new grandmother, and the baby being 8 months old now, is eating EVERYTHING—most importantly, YOUR food. Makes me feel so heartened-and even optimistic- in light of all the sickness happening around us everyday. I delight in bringing your beets and snow peas, your cooking greens and zucchini’s- and even salad greens- with me to Brooklyn every week when I take care of her while her momma works. When she sleeps I cook/steam the veggies, and later my daughter packages everything in little ice trays to pull out one-at a- time and combine with yogurt or berries for her little girl. I know that you, Pam, are growing the BEST food that there is. It is pure goodness. And there are no better building blocks for a baby —and her breast-feeding mom—to repair the inevitable damage from our ever- increasingly toxic environment. I feel fear, of course, about the way things are going in this world today— but I also believe “at least they have a chance”. All thanks to the excellent produce you are growing, and your strict adherence to organic farming practices.
I am so glad you came to Peekskill!
Thank you Chris!!!