Hey All:

The field of food is shrinking quickly – all of the carrots, leeks, Brussels sprouts, and lettuce are either gone or bagged and ready to head for your table. Still some Kale, Chard, Green Onions, and Spinach under straw and row covers.

Work is now commencing on weatherizing the barn for next spring’s nursery. Last year, the barn was full of insulating bales of hay, but with less hay, the nursery is a little less protected. As Bulb Onions and Leeks start in late January or early February, some extra insulation is needed. I will be collecting bags of leaves from the woods to create my own “insulation bats” to line the exterior of the nursery. This should keep the warmth – generated by a small space heater, heat mats, and the grow lights - in the nursery. The real test will be if the power goes out…

New customers are welcome! If you are considering some fresh, certified organic local food, feel free to give me a call.

In the meantime, I’ll be getting a little more work done in the barn. I hope that I will have some extra time to write a few more posts and maybe finish that “curious food” essay that has been on the back burner since August. It is entitled “maintaining my cool”. I guess at this point I should re-write it with a more seasonal bent – how to keep myself and the produce warm in the shoulder season.

See you on Friday!!!


PS – The Farmgate store has ONE LAST DELIVERY for the season. Thanks for your support. If you liked what I had to offer, please consider the advantages of having a supply of fresh food from June to the end of October next year. No seasonal price changes, consistent supply, interesting variety of crops, and an opportunity to experience the exceptional flavours of real food from a real farm!


Bob

The recipe below is from Deborah Madison’s Vegetarian Cooking for Everyone. Save time by replacing the basil and garlic with a few spoonfuls of pesto.



--------------------------------------------------------------------------------

Serves 2 generously
Salt and pepper
1 lb zucchini, coarsely grated
1 egg, beaten
½ bunch of green onions, thinly sliced
½ c dried bread crumbs
1 garlic clove, finely chopped
¼ c chopped parsley
1 ½ tsp chopped marjoram or basil
½ tsp chopped mint
Olive oil as needed

Lightly salt the zucchini and set it aside in a colander to drain for 30 minutes. Meanwhile, mix the remaining ingredients together except the oil and the pepper. When the 30 minutes are up, quickly rinse the squash, squeeze out the excess water, then stir it into the batter. Taste for salt and season with pepper.

Film a frying pan with olive oil. When hot, drop the batter – ¼ c makes a fritter about 3 ½ inches across – and cook over medium heat until golden on the bottom. Turn and cook on the second side. Serve hot.


Deborah Madison suggests eating zucchini fritters with yogurt sauce, flavoured mayonnaise or salsa.


How we made it: we replaced the bread crumbs with ground almonds and used pesto instead of basil, mint and garlic. We also added an extra egg for a thinner texture.

QUICK 'MASSAGED' KALE SALAD

Hands-on time: 10 minutes
Time to table: 10 minutes
Amounts given are for one serving - adjust as needed


PER SERVING:
A handful of fresh kale
1 teaspoon olive oil - use good olive oil
Salt - use good salt (sea salt)
Pepper - I used lemon pepper
Splash of vinegar - good vinegar, if you can


Possible Additions:
Goat cheese or blue cheese crumbles
1/2 a blood orange, skin sliced off, halved vertically then sliced
cross-wise into half moons, the texture/taste contrast is quite
wonderful, a plain orange would offer the same benefit
1/2 a hard-boiled egg, sliced
Toasted nuts


Wash the kale well, remove the heavy stems and discard. Rub the leaves with the olive oil; the idea is to massage it into the leaves, breaking down and softening the leaves, making it easier to eat. Take some time here; it takes two or three minutes to work it in.


Then stack two, three, or more layers of leaves and roll like a cigar. With a sharp knife, cut cross-wise into ribbons. Season well with the vinegar, salt and pepper. Arrange the leaves on a plate, then top with other salad items (I am happy to stop at the goat cheese).


SWISS CHARD TUNA SALAD (the best tuna salad ever!)
About 3 large Swiss chard leaves, to yield about 1 cup chopped & tightly packed leaves
About 1 rib from a Swiss chard leaf
Fresh cilantro or Italian parsley, about 1/4 cup chopped & loosely packed
5 small green onions, about 1/2 cup chopped, white & green parts
1/4 cup chopped kalamata olives
2 tins light tuna


DRESSING
1/2 cup mayonnaise (I blend 1/4 cup mayo & 1/4 cup plain yogurt)
1 tablespoon Dijon mustard 1 teaspoon Balsamic vinegar
Salt & pepper to taste


Wash the chard leaves and cilantro well, shake (or run through a salad spinner or dry on paper towels). Chop the greens; the best way to cut the chard is to remove the main rib and little "branches” from the chard leaves. Save one rib and chop very small for the salad, discard the others. Cut the leaves into narrow strips, the easiest way is to stack the leaves, then roll into 'cigars', and cut cross-wise.


Whisk together the dressing ingredients. Add the olives, tuna and green onion. Gently fold in the greens. Season with salt and pepper.


Serve on a bed of greens or great in a sandwich.