kale

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

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CSA, farm news, kale, online store, recipe ideas, veggies

Welcome neigbors in Mordecai & Oakwood!


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Hello and Welcome!

A big welcome to all our neighbors in Mordecai and Oakwood! Ben’s Produce is a fairly new agrarian venture for me, Benjamin Shields, and my partner, Patricia Parker. We offer you fresh, local, un-certified organic vegetables grown in Garner in partnership with Double-T Farm where I work as field manager and apprentice. You may have heard of Double-T Farm and owner Tom Kumpf before. They have a 200 member CSA with distribution in 5-Points on Tuesdays and also sell produce to 18 Seaboard, the Umstead Hotel and Solas.

Purchase of vegetables is made through our online store www.vendio.com/stores/bensproduce. We offer pickup of your vegetables at our house, 604 Sasser St., on Tuesday evening from 4pm to 7:30pm only. No online payments are accepted, cash only at pickup. Please see the store home page for more detailed information.

Our vegetables will be for sale all winter as we grow cold hardy varieties in unheated greenhouses. We grow our vegetables with respect to the primacy of ecological and personal health. Organic principles are adhered to on our small farm which allows for such authenticity and quality. We take pride in our principles, growing methods and transparency. We cordially invite you to come see for yourselves by appointment!

Community Supported Agriculture:
We will be announcing details of our 2010 Spring/Summer CSA very soon, in the next week or so. Keep your eyes peeled!

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

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

Some Farm News…

We have been framing up the last of 4 hoop houses on the farm.
We aren’t finished yet because we’re waiting for some calm sunny weather to place the plastic over the frame. Wind creates all sorts of problems as you can imagine and rain and cold are not helpful either. We’ll probably attach the plastic tomorrow, Thursday, with the help of a torpedo heater to stretch and loosen the plastic. After the plastic cools down, it will tighten back up and create a taught skin over the frame that can better respond to snow, ice, rain and wind. Here I am setting the purlin on a bow. The purlin runs the whole length of the house at it’s peak to tie the bows together.

The farm is finally slowing down some. We are not planting much at this time and the weeds have slowed down too. Yay! It’s very nice to have a break from weeding. Chickweed on the otherhand, is a voracious winter annual that does well under row covers and in hoop houses. We did one cultivation of lettuce in a hoophouse late last week to stem it’s growth. If left to it’s own devices, it would over take our winter vegetables and smother them! No rest for the weary!

We have had a lot of rain recently. It has replenished our reserves and more! We had more than double average rainfall in November and we’re almost at average for December and the month is not half over yet! Luckily, this is not such a bad time of year for greater than average precipitation. We did loose our radicchio crop in the field to rot. It was an experimental crop so we’re not at a loss.

Recipe:
I spoke to a good friend last night and he told me about wilting kale with salt! I had never heard of it but it sounds good and we’ll be trying it soon. So here it is.

1 bunch kale
2-3 Tbsp. olive oil
1 Tbsp. salt

Mix a few tablespoons oil with salt. Generously rub whole kale leaves with the oil/salt mixture and allow to sit until and let wilt at room temperature. Rinse leaves after wilting if you wish, then chop or tear to desired size. Eat as is, add other salad ingredients or as my friend suggested, mix with mashed avocado. I know, it sounds a bit strange but sounds good to me.

Thank you for stopping by and stay warm and dry. . We hope to see you Tuesday evening!