Week of October 27, 2019

Thank you for joining with us this spring, summer and early fall season for a clean eating adventure! We hope you will continue on with us through the winter months and on into the new year; we have much more in store!

Produce from the Farm this Week

Leeks, Arugula,  Baby Bok Choy, Beets, Napa Cabbage,  Zucchini, and Daikon Radishes

As a farmer you must be an eternal optimist.  Regardless of the struggles in a given year, there is always the stubborn, persistent gritting of teeth and setting of will that you will keep pushing forward.  Next year will be better.  Above is a patch of farm , that is evidence of this.  A project we are working on with Natural Resources Conservation Services to plant food bearing shrubs and trees in clearings among wooded parcels on my farm.  This season we planted blueberries, plums and aronia,  currrents and hazelnuts

Soupy Leek Rice

3 leeks

4 Tbsp butter

1 1/4 cup arborio rice

1/4 cup white wine

4 cups vegetable or chicken stock

8 oz shredded gouda cheese

6 eggs

Salt and pepper

Fill a large bowl or your clean sink with water. Trim the very tops and roots of the bottoms of the leeks. Cut in half and put the whites to the side. Slice the leek greens into thin 1/4 inch pieces,  put them in the water, and swish around to clean. Melt butter over medium heat. Remove leek greens and shake off excess water. Put them in the pan and sprinkle generously with salt. Stir and cover, cooking for 5 minutes.  Meanwhile cut leek whites in half and prep just like you did with the greens. Add whites to the pan, cover and cook 5 minutes.  Remove lid and turn heat to high. Cook until most of the water is gone and add rice. Cook 2 to 3 minutes until rice gets toasty  then add the wine and cook another minute.  Stir in the stock, cover, reduce heat to medium low and simmer 5 to 7 minutes.  Stir in shredded gouda and adjust seasonings. Working quickly,  use a spoon to part sections of the rice, sliding an egg into each divot before it collapses on itself.  Once all 6 eggs are in, cover the pan and continue simmering until the rice has absorbed all the stock and is fully cooked through.  Preheat the broiler to high.  Sprinkle the remaining cheese over top and broil until it’s melted.  Top with a generous amount of freshly cracked pepper.  Allow to cool for 10 minutes.  Slice into wedges and serve.

From tastecooking.com

Seared Ginger Baby Bok Choy

One 2 inch piece of ginger, peeled and minced

2 Tbsp rice vinegar

Sea salt and pepper

1 bunch Baby bok choy

2 Tbsp grapeseed or olive oil

In a medium bowl,  combine the ginger and vinegar.  Season with salt and pepper and set aside.  Trim the bok Choy and sit in half lonways. Heat 1 Tbsp oil in a skillet over medium high heat.  Working in batches,  add bok choy to pan, cut side down and sear on one side until golden brown,  3 to 4 minutes.  Flip and cook 1 minute. Transfer to ginger marinade and toss to coat. Season with salt and pepper.

Adapted from nytimescooking.com

Daikon Soup

2 Tbsp ginger, peeled and minced fine

1 cup daikon, chopped rough

4 cups chicken broth

2 cups Daikon leaves, rough chopped

2 Tbsp sake

2 Tbsp good quality soy sauce

In a pot over medium high heat,  cook in 1 Tbsp sesame oil, the ginger.  Stir, cooking for 2 minutes.  Add sake and soy sauce and cook 1 minute.  Add broth and Daikon and bring to a boil. Lower heat,  cover  and simmer for 20 minutes until Daikon is tender.  Add leaves and cook 5 minutes.

Next Week…. Season Extension: Broccoli Raab, Red Giant Mustard Greens,  Winter Squash,  Carrots

Part of our winter sweet storage carrot harvest this week

When you start eating food without labels, you no longer need to count calories.

Amanda Kraft