Blue Gate Farm News – Volume XVI, Number 4 – December
20, 2011
In
this week’s box:
Carrots: Bolero (orange),
Chard: Bright Lights Mix
Choi: baby
Cabbage: Arrowhead (conical) or Gonzales (round)
Garlic: Hardneck
Kale Mix: Red Russian,
Lemon Thyme
Rosemary
Tapestry Salad Mix
Turnips: Hakurei (white) & Scarlet Queen (pink)
For
those with the Egg option: one dozen free-range eggs (assorted colors)
For
those with the Cheese option: Robiola & Roasted Red Pepper Chevre
Featured Recipe(s) (see below): Lemon Garlic Dipping Oil
White
Bean & Bacon Soup with Kale
Precipitation to date this month: Rain:2.9”
What’s up on the farm?
Here we are at the
final delivery of 2011 and what a crazy, whirlwind season it has been. Never
before have we still been harvesting produce, wearing nothing more than
sweatshirts and jeans, from the fields the week before Christmas, a treat, but
a bit surreal. It has felt more like
late October than mid-December, but I suspect that by the end of today, that
may change.
We hosted a couple
of groups on the farm in the past week, students from
The warm weather
also pushed us to get a few more “end of the season” chores done and we were
able to get most of the row covers struck from the field and stored away before
last week’s rains started. There are still a number of tasks on the outdoor “to-do
list” but we are making progress working through them. Woodcutting is an
ongoing winter activity and now that the wood-fired boiler is up and going
again, they wood cutting has begun in earnest. Otherwise we are starting to
hunker down for the winter ahead and looking forward to the New Year and its
lineup of conferences and other “educating the farmer” activities.
We have started
getting questions about sign up for the 2012 season. We will start the
registration process in late January for the veteran members. Look for the January edition of BGF News that
will have more details. We also plan to
continue egg sales periodically through the winter – if you wish to be on that
notification list, please let us know.
We want to thank
you for joining us for the season and we wish you all health, joy and peace in
upcoming year.
A few details on new stuff in the box:
Everything
but the garlic should go into plastic bags and be stored in your refrigerator.
The
cabbage is the only new thing this time around. It was a late harvest from the
field and has some random bad leaves tucked in the inner layers, not apparent
from the outside. Simply remove the offending spots and enjoy the sweet
tender-crispness of late, cold-weather cabbage.
The
garlic is still tasty, but you may find a few cloves that are starting to
sprout. Simply flick the green bit out with the tip of a knife (it’s a bit
bitter) and use your garlic usual.
Is a weekly
newsletter not enough for you and you want to read more about our daily
adventures? Follow us at our blog
at http://beyondthebluegate.blogspot.com
and on Facebook (just search Blue Gate Farm) and “Like” us.
That’s about it
this week, if you have any questions or comments be sure to let us know.
Best from the farm,
Jill & Sean (and Blue & Luci)
Lemon-Garlic Oil with Herbs
This dipping oil is equally
good with bread or just about any grilled meat or fish.
Yields about 3/4 cup.
2 small lemons
3/4 cup extra-virgin olive oil
1-1/2 Tbs. minced garlic
Two 3- to 4-inch sprigs fresh rosemary
3 Tbs. finely chopped fresh flat-leaf parsley
With a vegetable peeler, peel
the zest from the lemons in strips. Remove any white pith from the strips of
zest, if necessary.
In a small saucepan heat the
lemon zest, oil, garlic, and rosemary over low heat until the oil just begins
to bubble, 3 to 5 minutes. The garlic should not brown, or it will taste
bitter. Transfer the mixture to a small heatproof bowl and let cool to room
temperature. Remove the zest and rosemary sprigs with a fork or tongs. Stir in
the parsley.
You can make and refrigerate
this dipping oil (hold the parsley) up to a day ahead. When ready to serve,
bring it to room temperature and stir in the herbs.
Recipe Source:
Fine Cooking 93, pp. 43
Easy Poblano Cornbread Cups
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
1 small jar of chopped
chilies
1/3 cup of shredded cheddar,
divided in half
4 poblano peppers
1. Beat egg and add milk. Mix.
2. Add other ingredients and mix. Save the other half
of cheese.
3. Cut poblano peppers lengthwise. Keep the stems to
hold in the cornbread mix.
4. Scoop the cornbread mix into the peppers, leaving a
little room to rise.
5. Bake 450 for 20-25 minutes until lightly brown.
6. Remove, turn off oven, quickly sprinkle tops with
cheese, return to oven to melt.
Recipe Source: www.katrina-runs.com/easy-poblano-cornbread-cups
White Bean & Bacon Soup
with Kale
2 TBS olive oil
10 oz applewood
smoked slab bacon, cut into ¾” cubes
2 medium onions, finely
chopped
1 large shallot, finely
chopped
1 garlic clove, minced
2 qts
chicken stock, homemade or low sodium
1 pound dried white beans,
soaked overnight, drained and rinsed
3 large thyme sprigs
¼ tsp cayenne pepper
coarse salt & freshly ground pepper
1 head escarole or kale, cut
crosswise into strips
- Heat oil in a large, heavy saucepan over medium
heat and cook bacon until crisp, with a slotted spoon, transfer to a
plate.
- Add onions and shallot to pan, cook until translucent
and soft, about 8 minutes, add garlic, cook 1
minute more.
- Return bacon to pan. Stir in stock, beans,
cayenne, and 1 tsp salt; season with pepper. Bring to boil. Reduce heat;
cover and simmer 30 minutes. Uncover and cook until beans are tender, about
90 minutes more.
- Stir in escarole or kale. Cook 2 minutes. Season
with salt and pepper.
Recipe source: Martha Stewert
Living, March 2007.