Week of August 11, 2019

Regenerative agriculture is a relatively new term, but is rooted in old fashioned farming systems.  It has both conservation and rehabilitative components and seeks to regenerate topsoil, increase biodiversity, improve water cycles, and enhance ecosystems and supporting biosequestration.  All of this serves to strengthen the health of the farm and increase resilience to climate change.  You may have heard of the term “sustainable.”  Regenerative farming goes one step beyond sustainable.  In addition to reducing off farm inputs and creating a system whereby the different operations on the farm all work to help each other, regenerative farming strives to improve upon all of these systems to generate more healthy topsoil, improve the ecosystems and environment.  The ultimate goal with all of this is to produce the healthiest food possible.  The rise in industrialized farming and processed foods has been a marker of the past several decades.  If small, family farms are to indeed continue on into the future, producing food for families, regenerative farming practices will be key.  (And of course, the farm has to run as a business, with true prices paid to the farmer….but that’s a topic for another blog…)

Produce from the Farm

Red Leaf Lettuce,  Summercrisp Lettuce,  Cherry Tomatoes,  Heirloom Tomatoes,  String Beans,  Summer Squash,  Zucchini,  Kale,  Thai Basil

Patty Pan Squash with Cajun White Beans

3 large patty pan squash

1 small onion, chopped fine

1 stalk celery, chopped fine

1/2 bell pepper, chopped fine

2 cloves minced garlic

1 tsp thyme

1/2 tsp oregano

1/2 tsp basil

1/2 tsp fennel seed

1/2 tsp sea salt

1/4 tsp sage

1/8 tsp black pepper

1/8 tsp cayenne

1 15 oz can great northern beans, rinsed and drained

Place the squash flat side down in a large pot.  Add about 1  inch water, cover, and bring to a boil.  Cook for about 8 min. until a fork easily pierces the top of the squash.  Remove from the pot and set aside to cool.  When cool, slice off the top of the squash and use a melon baller to scoop out the flesh from the inside.  Leave a wall of about 1/4 inch of flesh on all sides of the squash.  Turn them upside down to drain and dice the scooped out flesh coarsely.  Preheat oven to 375.  Saute the onions, celery and pepper in a large skillet for 5 min. until soft.  Add garlic, diced squash, and remaining seasonings and cook for another 2 minutes.  Add the white beans and cook on low heat for another 5 min.  Place the squash in an 8 by 8 inch baking pan.  Spoon the stuffing into each shell.  Pack the stuffing into the shell and overfill a bit.  Pile any remaining stuffing into the center of the pan between the squash.  Bake for about 20 minutes or until the top begins to brown.  Serve each patty pan with additional stuffing around.

from fatfreevegan.com

Thai Summer Squash

Cut yellow squash or zucchini in half long ways, then slice.  Heat coconut oil in large skillet over medium high heat.  Add squash or zucchini.  Season with sea salt.  Cook, turning squash to cook evenly, until soft and slightly browned.  Add chopped Thai basil.  Saute for a few more minutes until basil is wilted.  Serve with Thai basil flowers sprinkled over top.

One Pan Farro with Tomatoes

2 cups water

1 cup farro

1/2 large onion

2 cloves garlic

9 oz cherry tomatoes

1 1/4 tsp sea salt

1/4 tsp red pepper flakes to taste

1 Tbsp olive oil, plus extra for drizzling

few basil leaves, cut into thin ribbons

grated Parmesan cheese for serving (optional)

Place water and farro in medium saucepan to presoak 5-10 min.  Add each of the other ingredients to the pot.  Cut onion in half and slice very thin.  Thinly slice garlic cloves, halve tomatoes.  Add salt, pepper flakes and 1 Tbsp olive oil to pan and set timer for 30 minutes.  Bring uncovered pan to a boil, then reduce to a simmer, stirring occasionally.  When the timer rings, the farro should be perfectly cooked, seasoned, and the cooking water should be almost completely absorbed.  Transfer to a wide serving bowl.  Drizzle lightly with additional olive oil, scatter with basil and Parmesan.

from smittenkitchen.com

Next week…..Chard, Kohlrabi, Hot Peppers

Jenny and Chey herding the cows