green onions

green onions, lettuce, planting party, scallions, Spring, Sunday, sweet potatoes

Planting Party This Sunday, the First Day of SPRING!


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Hello all! We are having folks out to the farm this Sunday. We’ll be getting started around 1pm. We’ll be planting onions, scallions, and lettuce. Since our taters didn’t get in until a couple of days ago, the seed isn’t ready. However, if we have enough folks out here, we’ll also be cutting our seed potatoes to get them started and ready for next week. Please come out and join us. The more folks we have out here to work, the less it will feel like work and the sooner we’ll be finished and ready to socialize – and most importantly, eat yummy food! We’ll likely be making a vegetarian chili and salad.

If you do plan on coming out, there are a few things you might (but don’t have to) bring with you:
– chairs (for hanging out and eating)
– water bottle/container
– sunscreen
– hat
– good comfy shoes (and wear work clothes)

For directions, click here.

Here are a couple pictures of our friends helping us plant onions last week.

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bok choy, cabbage, green onions, recipe ideas, tatsoi

tat soi and kale and spinach oh my!


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This is tat soi

It’s a lot like bok choy – it’s an Asian green and you can treat it as you would bok choy.

Here are a few recipes you can use for both (from Farm Fresh Recipes):

Bok Choy (or Tat Soi) Stir Fry

(Makes 4 servings)

2 Tbsp soy sauce
2 Tbsp water
2 tsp sugar
1 Tbsp canola oil
1 tsp sesame oil
1 bunch bok choi or tat soi
4 green onions, chopped
3 cloves garlic, minced
Crushed red pepper flakes
2 Tbsp coarsely chopped peanutes
Rice (amount and type are up to you)

1. In a small bowl, miz soy sauce, water and sugar; set aside. 
2. Cut bok choy ribs and leaves crosswise into 2-inch pieces. 
3. In a wok or large, deep skillet, heat canola and sesame oils over medium-high heat. Add bok choy (or tat soi), green onions, garlic, soy sauce mixture and pepper flakes to taste. Stir-fry just until bok choy (or tat soi) is wilted, about 3 minutes. Stir in peanuts and serve immediately over steamed rice.  

Bok Choy (or Tat Soi) Salad

(makes 8 servings)

1/2 c red wine vinegar
1/2 c olive oil
1/2 c sugar
1 Tbsp soy sauce
1/4 c margarine
1/4 c slivered almonds
1/4 c sesame seeds
2 (3 ounce) packages ramen noodles
1 medium head bok choy (or tat soi)
3 green onions

1. In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. 
2. Melt margarine in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet (or reuse later for broth) and add noodles to the margarine along with almonds and sesame seeds. Saute until golden brown. Remove from heat and drain on paper towel. 
3. Chop the bok choy (or tat soi) and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once. 


We also offered kale this week (Red Russian kale, to be exact). This is what it looks like: 



I also have a few more kale recipes to share (but you can find others in the blog as well by clicking on “recipe ideas” to the right of the screen). 


Spring Greens Risotto

(Makes 6 servings)

3 Tbsp olive oil
1/2 c chopped green onions
1 1/2 c Arborio rice
1/2 tsp salt
4 c hot vegetable or chicken broth, divided
4 c coarsely chopped spring greens (spinach, chard, sorrel, kale, bok choi, tat soi, etc. – any combo will do – use what you have or what you like)
1/4 tsp grated nutmeg (optional)
1/2 grated Parmesan cheese

1. Heat oil in heavy pot over medium-high heat. Add onions; cook 3 minutes. Add rice and salt. Cook and stir until rice begins to color. 
2. Add 1/2 c broth; cook and stir until most of the broth is absorbed. Add 1 1/2 c broth; simmer, stirring occasionally, until mostly absorbed, about 10 minutes. Add remaining broth. Simmer 20 minutes. Stirring occasionally. 
3. Place greens on top of rice. Cover and simmer 3 minutes. Stir in greens. Simmer and stir a few minutes more until broth is absorbed and rice is tender but moist. 
4. Remove from heat. Stir in Parmesan and serve. 

Portuguese Kale Stew

(Makes 6 servings)

1/2 lb chorizo sausage, thinly sliced
2 (16 oz) cans great northern beans
1 medium head cabbage (or you can substitute tat soi), chopped
2 bunches kale, stemmed and chopped
5 potatoes, peeled and cubed
1 qt water, approximately
Salt and pepper to taste

1. In a large pot, lightly brown sausage. 
2. Add beans, cabbage (or tat soi), kale, potatoes and enough water to cover.    
3. Bring to boil. Reduce heat, and simmer until potatoes are tender, about 20 minutes. Season with salt and pepper.  

Okay folks – that’s it for now. We hope you enjoy your yummy produce and thank y’all for stopping by! 

Patricia & Ben  

green onions, recipe ideas, spinach

Chilled Garden Soup for those Sweltering Days


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Hi y’all! I hope everyone is having a fantastic week so far. Things are going well for us. Ben and I are both immensely busy – Ben with planting, me with writing. We are also moving to the farm at the end of this month, so we’ve got to find time to pack and move somewhere in there :). It will be so nice to be living right out on the farm. Right now we live a couple miles from downtown Raleigh – and while we’ll miss our neighbors, I know Ben won’t miss the commute. Charlie Parker (our dog) will be thrilled to be somewhere where he can roam more freely as well. He is a country/farm dog at heart. Probably the thing I’ve missed most since we’ve been living in Raleigh is the stars. They are sometimes visible from here – but it’s nothing compared to a nice, dark country night sky. I can’t wait! 
Ben has gotten the first round of tomatoes in the ground – and eggplant and peppers are next this week. Also, the sugar snap peas are trellised and blooming. It won’t be long before we have some tasty sugar snap peas to offer for CSA members and market. 
Please remember to send me your information if you’re interested in participating in the “getting to know each other” activity. I’ve received a few responses, but I’ll wait to post anything until I get a few more. Again, you can send your info and a picture (or multiple pictures) of yourself, your family, your pets, or anything else to parker.patricia@gmail.com. 
I’d like to share a recipe with folks. It was in the nineties yesterday, so I thought  chilled soup might be appropriate :). I haven’t tried it yet, but I will be doing so soon. This recipe calls for green onions and spinach (among a few other things you’ll want to pick up from other farmers at market – or the grocery store). It’s from Farm Fresh Recipes by Janet Majure. 
Chilled Garden Soup
 
Makes 8 servings. 
1 bunch green onions
2 Tbsp butter
4 cups peeled, diced cucumbers
3 cups chicken or vegetable broth
1 cup chopped spinach (although I’m planning on using more)
1/2 cup peeled, sliced potatoes
Ground black pepper, to taste
1 cup heavy cream, approximately
Fresh lemon juice
Salt
Cucumber slices for garnish
1. In a saucepan over medium-high heat, saute green onions in butter until soft, 3-5 minutes. 
2. Add cucumbers, broth, spinach, potatoes and pepper. Bring to a boil, then reduce heat and simmer, covered, until potatoes are tender, about 15 minutes. 
3. Puree is blender, working in batches. Transfer to bowl and stir in almost enough cream to reach desired consistency. Add lemon and salt to taste. 
4. Chill several hours. Serve with thinly sliced cucumber and garnish (or garnish with cream as in the picture). 
Well, that’s it for now. See you soon! 
Thanks for stopping by.
Patricia & Ben
bok choy, broccoli, cabbage, carrots, chinese cabbage, collards, CSA, green onions, greens, kale, lettuce, mustard, radishes, recipe ideas, spinach, sweet potatoes, swiss chard, tatsoi, turnips

Holidays! Holidays! Holidays!


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Hello and Welcome!

A big thanks to our new customers from the neighborhood who stopped by Tuesday night to pick up some produce! The holidays are upon us! We’re headed to Tennessee to see Patricia’s family and some friends there. It will be a needed break for us, though I will be working some. I’ll be fine-tuning our farm and CSA plan for the coming year. It’s very exciting, thought provoking and a lot of work! Anyhow, we’ll be announcing the CSA soon!

During these cold winter months, please be aware the weather may postpone our harvest of your produce. In response to this, we may postpone pickups by a day or two. We will provide primary notice of pickup changes via email (especially for those of you who place orders) as well as via blog and online store. Thank you for being flexible with us!

Next Tuesday, December 22nd, we will have produce pickup at our house, 604 Sasser St., between 4pm to 7:30pm. We will not have produce pickup Tuesday, December 29th. We will return with pickup Tuesday, January 5th.

Purchase of vegetables is made through our online store www.vendio.com/stores/bensproduce.

Community Supported Agriculture:
Information coming soon!

Current vegetable availability includes:
bok choy
cabbage
carrots
chinese cabbage
collards
green onions
kale
lettuce
mustard greens
radishes
spinach
sweet potatoes
swiss chard
tatsoi
turnips

No longer offered:
broccoli
mixed greens

Future winter vegetables will also include:
arugula
baby beets
broccoli raab
brussels sprout
mixed baby lettuce & greens

Recipes:

Quick White Bean Stew with Swiss Chard and Tomatoes

– serves 2 to 3 –

Ingredients

2 pounds Swiss chard, larger stems removed, and leaves chopped
1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 cup canned tomatoes, chopped
1 16-ounce can cannellini beans, drained and rinsed
Salt and pepper
Grated Parmesan

Procedure

1. Fill a large pot halfway up with water. Bring to a boil and then toss in the swiss chard leaves. Reduce heat to a simmer and cook for 8 minutes. Drain the chard in a colander.

2. Wipe out any excess water in the pot. Then pour in the olive oil and turn the heat to medium. Add the garlic and crushed red pepper and cook for 1 minutes, stirring occasionally.

3. Add the tomatoes, turn the heat to medium-high, and when the mixture comes to a boil add the beans. Cook for 3 minutes, stirring often.

4. Reduce heat to a simmer and add the chard. Cook for 5 minutes. Season with salt and pepper to taste. Add some grated Parmesan to finish. Enjoy!

Golumpki’s or Stuffed Cabbage Rolls

We made these the other day with our cabbage, carrots and turnips and they turned out phenomenal! Give these a whirl, you might like them.

– serves 4 –

Ingredients

1Tbsp Olive oil
1 leek or onion
2 med. turnip, cubed small
2 med. carrots, cubed small
1 celery stalk, finely chopped
1 cup cooked rice
16 oz cooked ground meat
1/2 cup bread crumbs
2 eggs
2 Tbsp chopped parsley
1 Tbsp lemon juice
pinch ground coriander
salt & pepper
1 cabbage head

Sauce:
1 onion finely chopped
1 cup broth or stock
1 Tbsp olive oil
2 cups crushed tomatoes

1. Brown ground meat.

2. To make the filling, heat the oil in a frying pan over medium low heat. Add leek or onion, turnip, carrots and celery and cook, stirring often, for about 5 minutes, until softened.

3. Remove from heat and stir in meat, rice, bread crumbs, egg, parsley, lemon juice and ground coriander. Season with salt & pepper.

4. Preheat oven to 325 F. Oil a 9×13 baking dish. Cook the whole cabbage in boiling water for 2-3 minutes, until pliable. Drain and rinse under cold water. Peel off whole leaves to stuff. Pat dry.

5. Lay leaves flat and make a pile in the middle of each, about 1/3 to 2/3 cup depending on the size of the leaf. Roll up each leaf, folding the sides to enclose the filling in a neat parcel. Place the rolls, seam side down, in the baking dish. Pour in stock. Bake for 40 – 50 minutes.

6. Meanwhile, heat the oil for the sauce in a frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened. Stir in the crushed tomatoes. Reduce the heat to med-low and simmer about 10 minutes, until slightly thickened.

7. Using slotted spoon, serve stuffed cabbage rolls topped with the tomato sauce. Enjoy!

Happy holidays and many thanks!

Ben & Patricia