28 Jun

Garden News – June 28, 2017

The garden is ever changing with all of the different weather patterns we have been experiencing.  Some days we start off wearing our sweat shirts and boots, and others, sleeveless shirts, shorts and sandals.  It’s always a guessing game.  I often wonder what the plants are thinking?  Should we come out and show our stuff, or shall we hide and shiver?

We have had a busy week, as usual, and the restaurant sales are starting to pick up.  Wendy and I have spent the last few days just harvesting and packaging.  We are done getting everything ready for the CSA pickup tomorrow and here is a list of some of the things you will be receiving.

A huge bag of beautiful braising greens. (broccoli rapini greens, green mustard, tatsoi, bok  choi, kale, mizuna. chard)
Daikon radish
Green Onions
Swiss Chard
Oakleaf Lettuce
Turnips
Arugula

Take advantage of the selection and abundance of greens, as there won’t be much more for awhile.  The weather is getting too hot for them. You can even cook with the radish greens. There will be more coming in the fall when it is cooler.

Now its time to start planting some seed again…more beans, beets, lettuce, cabbage, broccoli and cauliflower.  All of these will be either direct seeded into the garden or started in seeding trays in the greenhouse.

We started harvesting some of the lavender this week.  It is so gorgeous and fragrant!  We are taking orders for these beauties now.  100 stem bundles sell for $15.  They keep well and can be used in culinary delights as well as crafts.  Hang a few sprigs in your closet and put some in your lingerie and woolen drawers to add fragrance and moth protection.

I am including a recipe for you to use those greens!  I know some of you might be intimidated by them, but once you try them, you are going to love how adaptable they are.  I have lots of suggestions, so just ask!

Spicy Pork and Mustard Green Soup

It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.

Ingredients

4 Servings

½ pound ground pork
2 cloves garlic finely chopped
2 teaspoons finely grated peeled ginger
1 teaspoon Sichuan peppercorns, crushed
¾ teaspoon crushed red pepper flakes
½ teaspoon cumin seeds, coarsely chopped
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
1 bunch mustard greens, torn (about 4 cups)
4 scallions, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 teaspoon fish sauce
8 oz. wide rice noodles

Also try it with:
Beet greens, kale, chard, oriental greens or turnip greens

Instructions

Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.

Meanwhile, cook noodles according to package directions; drain.

Divide noodles among bowls and ladle soup over.

Lavender Pistachio Lamb Chops

8 lamb chops (or a rack of lamb)
2/3 cup pistachios, toasted
1/2 cup honey
2 Tbsp culinary lavender
olive oil

Serve with parsnips or any root vegetable accompanied by a green salad. Preheat oven to 400 degrees. In a food processor pulse the pistachios and lavender until all nuts are broken up but not powdered. Season lamb with salt and pepper. Heat a heavy gauge or cast iron pan to medium high. Add enough oil to coat pan well. Add chops and sear well, turning once. Set aside. In a small saucepan heat honey just to warm. Dredge each chop in honey then in lavender/pistachio mixture. Place on sheet pan and finish cooking in oven for 10 to 12 mins. Let rest 5 minutes for chops or 10 mins for rack before carving. Serves 4.

For those of you who will be coming for the first time tomorrow, pick up time for your CSA is from 4 to 6 PM.  The gate will be open, so walk down the gravel driveway to the shop.  Be sure and bring your cooler, box or bags to place your share in to take home.  We will be waiting for you.  The address is 2055 Andromeda Ln.  Call if you need directions.  See you soon!
26 Jun

Garden News – June 26, 2017

After months of seed starting, transplanting, preparing and weeding, the garden is starting to strut her stuff!  It has been a little challenging keeping up with Mother Nature’s whims, but things are looking quite nice out there. 

I will have organic, free range eggs available this year. My friend Marlene, who lives on Independent Lane, has the best eggs I have ever tasted. She takes such good care of her girls. The eggs will sell for $4 per dozen. I will have 10-12 dozen the first week to see how they go. I don’t want her to bring more than I can sell for her. You can always call or email me and let me know if you want me to hold some for you, otherwise it will be first come, first serve!

I am excited to tell you that Bonnie Martinell from Boja Farms in Bridger is offering fruit, garlic and winter squash shares through Kate’s Garden as an additional service to you! I know how challenging it is to find organic fruit and produce that I may not grow, or grow enough of for preserving or storing for the winter. It is so important that  small producers like Bonnie and I are allowed to continue doing what we do!

How Pick Up Days Work

For those of you who purchased full shares, you will come every Thursday until the final share date of October 5th.

I have divided the half share group into two parts, and some of you will pick up the first week, and the others on the second week. From then on, you will come every other week for the duration of the season. This makes it easier for me, as I will have the same # of boxes to prepare every week.

Bodie and I are anxiously awaiting seeing some of our past subscribers and greeting our new members!
Your CSA full share subscription will be ready for pickup this week on Thursday between the hours of 4pm and 6pm at Kate’s Garden in Billings Heights (2055 Andromeda Ln). The gate will be open for you, so just walk down the gravel driveway. Be sure to bring your boxes, bags, or coolers to place your produce in. I welcome your quart and larger clamshells, grape sacks, egg crates, and items that you would normally throw away, as I can use them for packaging produce. No take-out food containers, please. If you have questions about what I can use, just ask. I don’t want to be a recycling business, but some of these items come in handy and then they are not being put into the landfill!
09 Jun

Chicken and Kale in Parmesan Cream Sauce

“Chicken and kale in a creamy and cheesy sauce makes a great topping for pasta.”

Ingredients:

1 bunch kale, stemmed and chopped
1/2 cup water
2 tablespoons red wine vinegar
1 pinch sea salt
6 ounces skinless, boneless chicken breast, diced
3/4 cup heavy whipping cream
2 tablespoons butter
1/4 teaspoon ground black pepper
1 (3 ounce) package grated Parmesan cheese

Directions:

1. Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.
2. Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.

 

01 Jun

Strawberry Rhubarb Crisp Recipe

Strawberry Rhubarb Crisp

Serves: 6 servings
Ingredients

  • 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
  • 4 cups fresh strawberries, hulled and halved, if large
  • 1 1/4 cups granulated sugar, divided
  • 1 1/2 teaspoons grated orange zest
  • 1 tablespoon cornstarch (see note)
  • 1/2 cup freshly squeezed orange juice
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1 cup quick-cooking (not instant) oatmeal
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
  • Vanilla ice cream, for serving

Directions
Preheat the oven to 350 degrees.

For the fruit, toss the rhubarb, strawberries, 3/4 cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix into the fruit. Pour the mixture into an 8×11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt, and oatmeal in the bowl of an electric mixer fitted with a paddle attachment. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.