We have been busier than ever out here. Farming takes up the bulk of our time, but occasionally we do something fun. Thought I'd share a few pictures with you from October.
Natalina made the prettiest mud pie at the Lincoln Elementary Harvest Fair (just visiting).
Our local Grange planted a community garden, and a bunch of us turned out to harvest potatoes and Winter squash one sunny morning. Natalina participated by clinging to me while I tried to fork up potatoes.
I went out on a field walk one lovely afternoon, only to find myself the victim of a (rather vicious) wasp. I am no foe to wildlife, but will someone please tell me why wasps are good?
The hand that was spared, for reference.
I promise to be more diligent in writing!
We are still accepting members for our Winter Season! Please sign up now to reserve your share.
Tuesday, August 3, 2010
What does a hungry farmer do when she's in a hurry? Stir fry!
I have made a study of the Super Speedy Simple stir fry, and I want to share it with you. This is perfect for those early evenings when you're short on time and really, really hungry. I have been known to eat an entire pan full of vegetables, and have to make more for Mike, when he isn't here to claim his share.
Here's how it starts: Put on rice or rice noodles to cook. Chop up half a bunch of garlic tops (okay, I admit it. I forgot about them in the crisper drawer for three weeks. Yes, they're still good) OR about 4 cloves of garlic. Saute with sunflower oil while you halve and slice 4 good sized carrots. Add a little water to the pan when the garlic starts to smell toasty. Stir garlic, add in carrots and cover, let steam while you chop about three heads of broccoli into bite sized pieces. Add them in, continue stirring occasionally. Chop up bok choy and a squash or two (zucchini, whatever you have). Add & stir squash and bok choy and cook with the lid on, about five minutes. Remove lid and add salt, pepper and a bit more sunflower oil if desired. Cook off any remaining water and brown as desired.
For a quick sauce, a little toasted sesame oil a little rice vinegar Tamari or soy sauce a little Honey garlic powder ginger (fresh is best, but I never have it, so I use powder) water creamy peanut butter (use the good stuff) a pinch of cayenne if desired
Heat over low heat and stir until smooth. Add more water if needed.
Use whatever vegetables are handy-just add the ones that need the least amount of cooking last. Cauliflower and carrots will always take longer than squash or bok choy.
Sorry, no picture. I always eat it too quickly to think about it.
Liana and I spent last Sunday at my favorite market on Earth--the Ballard Farmers Market. I have been absent from the market since the birth of my daughter three years ago. My return was the most I could hope for-familiar faces, beautiful weather, the smell of delectable donuts wafting through the air. Some of my favorite farmer friends attend the Ballard market, and Judy Kirkhuff, the manager...well, Judy has both my respect and admiration.
Here are a couple photos from our first Sunday. We'll have more produce as the season progresses. Coming soon: beans and tomatoes!
Most of you will be pleasantly surprised. It has a mild, slightly sweet, almost cabbage-like flavor. It's perfect for dipping or for slicing and eating like an apple. The peel is hard, but the flesh is crisp and tender. Don't be afraid to use it in soup or stir fry, even in place of broccoli...they're not so distant relatives.
Here's a recipe from Epicurious.com, using kohlrabi and kale, another green that people find tricky:
Sautéed Kale with Kohlrabi
Adapted from Gourmet, September 2009 by Ian Knauer
1 tablespoon fresh lime juice
1/8 cup extra-virgin olive oil, divided
1 bunch kale, stems and center ribs discarded
3 garlic cloves, finely chopped
1/6 cup salted roasted pistachios, chopped
Very thinly slice kohlrabi with slicer.
Whisk together lime zest and juice, 1 tablespoon oil, and 1/4 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
Finely chop kale. Heat remaining oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/4 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.
Garlic flowers, or scapes, are a mild flower bud that our hardneck garlic produces as Summer approaches. A mild, less pungent version of our favorite garlic, it lends itself beautifully to stir fries, sauteing, and general cooking. We harvest the buds as soon as they appear. For those of us who need garlic in our lives year-round, this mild Spring garlic fits the bill nicely.
