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Fresh This Week Tips – June 15, 2011
BANANAS:
Store: Keep bananas at room temperature, as they will continue to ripen over time. If you’re not able to finish all the bananas in the bunch, don’t worry! Even ripe or overripe bananas are good for some recipes.
Use: Bananas are beloved by people of all ages. They’re perfect for a delicious afternoon snack, a quick bread ingredient, or with some pancakes on Sunday mornings. Ripe bananas can also be peeled, cut in half, and stored in a zip loc bag in the freezer to add to recipes or smoothies later!
Prep: Under-ripe or barely ripe bananas are perfect for stir-fries, stews, curries, or deep- frying. Ripe bananas are perfect for fruit salads, fruit tarts, bread or rice puddings, or with a roast. Very ripe bananas have many brown dots on them and are ideal for sandwiches, and grilling or to compliment dessert treats like sundaes, cheesecake or crepes. Overripe or brown bananas are great for smoothies, breads, or pancakes.
NECTARINES:
Store: Nectarines will keep up to five days if stored in a plastic bag in the coldest part of the refrigerator. However, do not store nectarines in the refrigerator until they are fully ripe, as the cold will stop the ripening process.
Use: Nectarines are a great fruit because they can be used in many different areas throughout the kitchen. Whether they are eaten alone as a snack, or added to a fruit salad, pie, jam, or meat dish, their fresh, juicy flavors compliment many unique dishes.
Prep: Peeled or sliced nectarines will have a better flavor once they have been set out of the refrigerator and given time to warm up. Once sliced, squirt a small amount of lemon juice on them to keep the insides from browning. Nectarines can also be sliced, peeled and frozen to keep for extended periods of time or to make into a pie or jam.
FLAME GRAPES:
Store: Pick through the grapes and discard any that are damaged. Wrap the container of grapes in a plastic bag or towel and store in the refrigerator for up to 1 week. Grapes should be rinsed in a colander under running water and then should be warmed up a bit in order to experience their full flavor.
Use: Grapes provide the perfect accent for any summertime dish. Red flame grapes are sweet with a crunchy texture. They would make the perfect addition to a fruit salad or with a tangy glazed chicken.
Prep: Many grape varieties have a white powdery coating called “bloom.” This delicate natural protection helps keep the grapes from losing moisture, so wait to wash them until just before serving.
WATERMELON FRUIT SALAD:
Ingredients:
* 1 medium watermelon
* 1 (15 ounce) can canned diced pineapple in juice, drain juice and reserve
* 1 pound seedless flame grapes
* 2 nectarines, peeled and chopped
* 2 apples – peeled, cored and chopped
* 2 bananas, cut into bite-size pieces
Directions:
1. Cut the watermelon in half lengthwise. Hollow out the insides using a melon baller, reserving rind for later use. Drain pineapple, and discard juice.
2. Cut apples in half, remove cores, and cut into bite size pieces. Cut nectarines in half and cut into bite sized pieces. Peel bananas, and slice in to bite size pieces. Rinse grapes under cold running water, and pat dry.
3. In a bowl, toss together the watermelon balls, pineapple, apple, nectarines, banana chunks, and grapes. Divide fruit salad among the watermelon “bowls,” and serve.
*Recipe Courtesy of Allrecipes.com
Pancakes
The other day, I set out to make pancakes and scrambled eggs for the family. Most of the clan was home, maybe 9 out of 11! So I went to allrecipes.com and found the perfect recipe (you know, the one with 4000 reviews and a 4+ rating), read a few comments to see if 
there were any important changes recommended and then went for it.
I don’t know how my wife does it. Trying to get that first batch of pancakes not too runny or too thick. Do I double, triple or quadruple it? Let’s triple it. Get out the mixing bowls, one for dry and one for wet ingredients. Oops, I picked out a mixing bowl that was too small for the tripled recipe. But instead of washing another dish, I prudently chose to mix carefully!
Before I headed out to feed the horses around 5am, I checked the quantity of milk in the fridge – “A half gallon, we’re good.” Came back in and started to pull it all together. Got all the dry ingredients together, started on the eggs, oil and milk. Oh no! Between my feeding the horses and other chores our #3 son had gotten up, had breakfast and headed off to work, and in the process had used up most of the milk for his breakfast – the milk that I was planning on using for pancakes! Those teenage boys can consume a lot! Well, he had saved enough for almost the amount I needed. Hmmm…now what? Okay, improvise. Back to the fridge. Oooh, we have some half and half! Catastrophe diverted.
Now comes the challenge for me. How do I get the eggs and the pancakes to be ready at the same time to feed my army of eaters? The eggs are on stove and the electric griddle is on the breakfast bar, about six feet from each other. I have decided this time to cook them slower at a lower temperature. Start the first batch, get out the butter, jam and syrup, turn on the oven to “keep warm,” finish the first six pancakes and start on the eggs. Next, wake up the kiddos, get them to set the table, say grace and start eating. I would have never thought that sleeping was a strenuous activity, but those kiddos polished off 30 pancakes and a plate of eggs. One would have thought they had worked a full day on the farm!
What is your favorite pancake recipe?
Happy Father’s Day!
Barn Swallows
I love those voracious consumers of insects. Often when I am working with a tractor or my horses there will be squadron of swallows following me around the field. I notice them more when I am clipping (mowing) pasture. These beautiful birds are fun to watch. It almost reminds me of a Star Wars movie. Here I am on this big tractor motoring my way through acres of grass and my squadron of swallows usually six or seven swooping here and there, darting this way and that.
At one time swallows built their nests in caves, but now they have an affinity for man-made structures. Hence the name barn swallows. I have been systematically adding habitat for wild life on our farm and the increasing populations and variety of feathered friends is impressive and beneficial. Most birds have a specific function, whether it is an affinity for weed seed, grubs, or flying insects. Swallows love flies and mosquitoes, and their babies love to eat about every 15 minutes or so. Some swallows will fly over 600 miles a day on their feeding missions to try and stay off their young ones’ appetite.
My only challenge with swallows is that they have now discovered my front porch! Eeeeeeek! They are welcome to the sides of my barn, the rafters of my stables, but the front porch is not going to work. I definitely don’t want swallows hanging around and making a mess on the front porch, but I definitely do want those insect eating machines living on the farm. I also know that once that nest gets built, it will be inhabited for generations to come and when those critters have babies they will be dive bombing us every time we leave the house trying to protect their little ones.
So I have been conflicted over how to handle this invasion of good on my porch. We keep knocking down their front porch nesting efforts, but those critters are more determined than a strong-willed two year old! For now, I am going to treat them like a two year old and keep persisting one more time than them.
Working with nature to raise good food,
Spring Coloring Page!
Color your world with the hues of spring!
Potatoes, Beets, Chard, Spinach and Radishes
Last week we were able to get a few crops in the ground and are hopeful to get a few more this week. It hasn’t been easy timing our efforts with the weather. Our first planting of beets had to be replanted. I planted them before the last deluge a week ago and that amount of rain so saturated our soils that there was no way for even the mighty beet seed to break through that crusted over layer of soil. Thankfully, I only planted a few thousand feet. I usually start out with smaller plantings in the spring and then work my way up to larger plantings as the season and the weather stabilizes.
We were able to plant potatoes on Saturday. We are planting four varieties this year. Satinas and Yukon Golds are yellow potatoes and Red Lasodas and Chieftans are two red varieties. They are inter-planted (Yukons, Red Lasodas, Satinas, and Chieftans) so I can keep them straight. It also makes for a beautiful planting because the flowers and plants, although all potatoes, have a different hue to them.
We also use soil microbes when we plant our seeds and potatoes. Our strategy is to pre-inoculate the soil and crops with the good bacteria. Soil microbes (aka, good bacteria) are essential to healthy food production. Not only do I not use herbicides or pesticides or synthetic fertilizers, I am proactive in feeding my soil with lots of minerals and soil microbes. Soil microbes are essential for plant health, because they break down the minerals so the plants can absorb them. If the minerals are not in the soil, then they won’t be in my crops and, consequently, not in your food. Soil microbes make sure the plant has the minerals available to uptake.
Our BioGarden line is the same concept, but in home garden quantities. The BioGarden Soil Conditioner is an excellent product for lawns, flower beds and garden areas. We have several products for home gardeners that will help you produce healthy and beautiful landscapes and gardens (foodscapes).
Here’s to a successful growing season going forward!
Fresh This Week Tips 02.02.11
Red d’Anjou Pears – These are ready to eat now!
STORE:
Refrigerate ripe pears for up to 5 days.
PREP:
If you’re serving uncooked pears, cut them just before using; sprinkle the flesh with lemon juice to prevent browning.
USE:
Red D’anjous can be enjoyed like an apple, or try baking, roasting, sautéing, or poaching in wine; when cooking, use fruit that is still firm.
Avocados:
STORE:
Avocados should be stored at room temperature to allow them to ripen to their desired stage. Place in a brown paper bowl or in your fruit basket to ripen them.
The avocados in this week’s box are a variety called Bacon Avocado. These have an exceptionally bright green color, even when ripe, and don’t store long, so enjoy within a day or two of delivery! Bacon avocados are known for their delicious string-free flesh & mild flavor. The fruit is typically softer to the touch than your usual Haas avocado, so be careful not to squeeze when handling. Test for ripeness by gently feeling the wide end of the avocado. There should be a slight soft impression when its ready to eat.
PREP:
To peel, grip the avocado gently on one side with one hand. With a large, sharp knife in the other hand, cut the avocado lengthwise around the seed. Open the two halves to expose the pit. At this point there are a few ways you can proceed to remove the pit from the avocado half that has the pit. One way is to make another cut, lengthwise on the avocado half that has the pit, cutting around the pit, exposing it so that it is easier to remove. You can also use a spoon to scoop out the pit.
At this point, you can either scoop out the avocado flesh with a spoon (for making guacamole), or slice the avocado into segments. To make it more easy to scoop out the avocado flesh, take a small dinner knife and gently make cuts in the avocado flesh in a cross-hatch pattern, careful not to break through the avocado peel. Then use a spoon to easily scoop out the avocado pieces. If you are making guacamole, don’t worry about slightly discolored or brownish sections. Scoop them up with the rest of the avocado to mash.
Garlic
STORE:
Stored in a dark, cool place where air can circulate around it, garlic will keep for up to 2 months.
PREP:
Remove the outer, papery layer of skin and pull off individual cloves. If they’re tight and can’t easily be pulled free, use the ball of your hand to press and roll the head against your cutting board to loosen the cloves. To remove the skin of an individual one, crush the clove lightly and swiftly with the side of a broad knife, use a paring knife to cut each end off, and then peel away the skin. When sautéing garlic, do so briefly and over low heat under close monitoring; burned garlic is bitter.
Images from flickr.com
Fresh This Week Add-Ons 01.29.11
Chocolate, the Poetry of Love
Capture your Valentine’s heart with the elegance of Theo Chocolate, the exquisite Breadfarm’s cookies or a combination of both in The Essential Chocolate assortment!
Theo’s Casanova Caramel Collection – $8.80 – $26.40
Theo’s exquisite Casanova Caramel Collections will have you swooning as you explore each elegant flavor. Each caramel possesses a unique aphrodisiac quality, so share with that special someone! These collections contain: Ginger Rose Caramel, Honey Saffron Caramel, Grey Salted Vanilla Milk Caramel, and Lavender Caramel.
Casanova Caramel – 4 piece box: $8.80
Casanova Caramel – 12 piece box: $26.40
To order your Casanova Caramel Collection, click here.
Seattle’s own Theo Chocolate produces premium organic and Fair Trade specialty chocolate. As the first and only organic and Fair Trade bean-to-bar chocolate factory in the country, all of their ingredients are carefully screened to ensure that they meet their standards for social and environmental responsibility.
The Essential Chocolate Assortment – $22.00
Our own hand-selected assortment of chocolate decadence!
You get a selection of Theo Chocolate: one 3 oz. bar of Theo Cherry Almond Dark Chocolate, one 2 oz. bar of Theo Nib Brittle, one 4-piece box of assorted Casanova Caramels, and then, a bag of Breadfarm’s delightful little Cocoa Niblets! Comes gift packaged in a cream-colored box and tied up with a burgundy ribbon. To order The Essential Chocolate Assortment, click here.
Breadfarm – Chocolate Lover’s Cookie Box — $30.00
Only available for the month of February, Breadfarm’s exclusive assortment of premium hand-made cookies! Contains the following: Cocoa Nibs, Chocolate Biscotti, Chocolate Thumbprints with chocolate ganache filling, and Espresso Shortbread – (approx 26-32 cookies). To order your Chocolate Lover’s Cookie Box, click here.
Photo from: http://www.etsy.com/listing/61928475/holiday-cookie-box
Fresh This Week Tips 01.26.2010
Celery root (celeriac)
Celeriac is a vegetable that is a member of the celery family. However, only its root is used for cooking purposes. Also known as celery root, knob celery, and turnip rooted celery, celeriac has a taste that is similar to a blend of celery and parsley. Additionally, celeriac is grown similarly to celery, as its seeds are sown outdoors in the spring then the vegetable harvested when its roots are developed.
STORE: Celeriac can keep for up to one month in the crisper section of your refrigerator, if wrapped unwashed in a plastic bag.
PREP: whenever you are ready to use the celeriac, you must first wash the root thoroughly in water then peel its outer skin. You can then use the celeriac for cooking purposes, for example, cutting it into pieces that can be added, raw, to a salad or, slicing it into sections that can be boiled and used as an accompaniment to an entrée.
USE: Because celeriac can be used in recipes that call for celery, its use is limitless. It is, however, especially good when used as an ingredient in soups and stews or when cooked and accompanied by potatoes as a side dish. Celeriac can also be baked, whole, in its skin. Once baked, you can remove its skin and eat its inner flesh.
For some celeriac recipes go to http://www.brookfieldfarm.org/celeriac.htm
For the Apple Potato Celeriac Soup recipe pictured above go to: http://www.tinyurbankitchen.com/2009/10/celeriac-apple-potato-soup.html
Pepitas
This week we have a fairly new to KFF item in the NW and Harvest box menu: Spiced candied pepitas from the Breadfarm.
What are pepitas?
Pepitas are shelled pumpkin seeds. Typically rather flat and asymmetrically oval, and light green in color. Marinated and roasted, they are a seasonal favorite. We can’t get enough of them! You’ll find yourself munching away on these!
Breadfarm has taken organic pumpkin seeds, tossed them with a light amount of organic cane sugar, allspice, cayenne, egg whites, and sea salt, then toasted them until light and crispy. Don’t worry, these are not HOT like the traditional pepitas-Breadfarm was more conservative when creating their seasoning blend for this- and the result is an irresistible, savory snack – great for topping fresh green salads, supplementing your snack mix, making into these Sweet & Spicy popcorn balls (only try to get around using microwave popcorn for this recipe…it is not so good for nutrient quality & stovetop is very easy!)http://www.atasteofkoko.com/2010/10/sweet-and-spicy-pepitas-popcorn-balls.html
Or, try this recipe for Wild Rice Salad with spiced pepitas, cranberries, and apple cider vinaigrette! http://www.indianharvest.com/recipes-wild-rice-salad-with-spiced-pepitas-cranberries–apple-cider-vinaigrette-245
Tips:
Add pumpkin seeds to healthy sautéed vegetables.
Sprinkle pumpkin seeds on top of mixed green salads.
Grind pumpkin seeds with fresh garlic, parsley and cilantro leaves. Mix with olive oil and lemon juice for a tasty salad dressing.
Next time you make burgers, whether it be from vegetables, turkey or beef, add some ground pumpkin seeds.
Sunchokes
STORE: Wrap sunchokes in paper towels and store them in a plastic bag in the refrigerator vegetable drawer for up to a week.
PREP: Peeling sunchokes is optional. The thin peel has a slightly chewy texture, but it’s not unpleasant, and you may find the effort of peeling their knobby surfaces isn’t worth the return. The cut surfaces of sunchokes, like those of potatoes, tend to oxidize and turn pink. To prevent this, submerge cut sunchokes in lemon water until ready to cook.
USE: Sunchokes become tender and slightly starchy when cooked. To roast them, cut them into chunks, toss with a little oil, season, and add to a roasting pan with a whole chicken or a pork or beef roast during the last half hour of cooking. You can steam or boil whole sunchokes until tender and then mash them roughly or serve them whole. For a creamy soup (the one instance where you may want to peel sunchokes so the soup has a smooth texture), simmer cut-up sunchokes in broth and milk or cream until tender and then purée. And to make addictive sunchoke chips, fry thin slices in peanut oil.
However you prepare them, keep the seasoning mild and minimal to allow the sunchokes’ subtle flavor to shine. Vinaigrettes, cream, butter, goat cheese, garlic, nuts, herbs, nutmeg, mace, coriander, fennel seed, mushrooms, bacon, and lemon juice all pair well with sunchokes.
Crenshaw Melon
STORE: Whole melons can be stored at room temperature for up to 2 weeks. Store cut melons at 45° F for up to 5 days.
PREP: Melon preparation is easy! Always wash melons in warm soapy water before cutting to get rid of any impurity on the rind that might be carried from the knife blade to the flesh. Simply cut the melon in half and scoop out the seeds and strings.
USE: Melons can be cut into halves, quarters, wedges, cubes, or scooped into balls with a melon baller. Most melons will benefit from a squeeze of lemon or lime juice to enhance the flavor and served at room temperature.
http://kblog.lunchboxbunch.com/2009/03/melon-101-digest-this-raw-recipes-tips.html
Images from flickr.com