Quinoa with Black Beans and Cilantro

1 tsp vegetable oil

2 cups chopped white onions

1 chopped red pepper

1 cup quinoa rinsed, drained

2 tsp chili powder

½ tsp salt

1 ½ cups water

1 15 ounce can of black beans

½ c chopped fresh cilantro

crumbled feta cheese




Instructions:

Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.

Source: http://www.epicurious.com/recipes/food/views/Quinoa-with-Black-Beans-and-Cilantro-243392

Sautéed Kale with Kohlrabi

1 lb kohlrabi

½ tsp grated lime zest

2 tbsp fresh lime juice

¼ c olive oil

2 lbs kale, stems discarded

5 garlic cloves, finely chopped

1/3 c salted pistachios, chopped

Salt and pepper to taste.





Instructions:

Very thinly slice kohlrabi with slicer.

Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop kale. Heat remaining 2 tablespoons 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 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.

Source: http://www.epicurious.com/recipes/food/views/Sauteed-Kale-with-Kohlrabi-354974

Mom's Summer Squash

2 lbs summer squash

1 large green bell pepper

2 small tomatoes, cut into wedges

1/2 yellow onion, peeled and sliced

Olive oil

5 or 6 slices of cheese- jack or cheddar

Basil: dry or chopped fresh

Salt and pepper to taste.





Instructions:

1 Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.

2 In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.

Source: http://www.simplyrecipes.com/recipes/moms_summer_squash/

Q and A...

Q:

We  are struggling to keep our greens from wilting. Aside from the crunchy lettuce, they all seem to wilt in 3-4 days. We're keeping them in the fridge in breathable bags, and not washing them until we use them. Are we doing something wrong? Do you have any tips for extending their life by a few more days?

A:

I've found that the method that best works for me is to wash and prep all veggies immediately after getting them from the CSA. After you wash the lettuce/greens stick a paper towel in with them to capture the extra water and keep them damp. I put them in a plastic bag or container in the crisper drawer.

Sometimes the breathable bags can backfire in that the circulating air in your frig will wilt them, as if from being in the wind. This is why the crisper drawer is a wonderful thing!

If your greens really get a beating… say they were left on the dashboard for your car for half an hour at 2:00pm when its 90 degrees out while you pick your herbs at the farm and chat with the farmers in the field…you can actually breathe new life into a seemingly “dead” green with prolonged soaking. Leave your wilted friend submerged in water for half an hour, or even overnight and the pores should take up the water. There is a point of no return, but it is surprisingly far along the road of wilting!

Q:

My mustard greens were WAY too spicy, how do people eat them?
A:

Cooking mustards will significantly water down their spice factor. Or try mixing them with other greens as a medley.

Education Corner Update

This week I want to give a big shout out to our fabulous intern - Erika Reinhard. Erika has lots of experience working with youth and enjoys spending time outside, especially on the farm. She's been working with us every Friday and has grown tremendously as an educator. Please say hello if you see her around the farm! 

Also, I'd like to give a big thanks to intern Samantha Kelly who will be working with us again in the fall. Sam is helping us build a cob pizza oven as well as working with youth. Sam is currently working for the Food Trust as a market manager but will return to volunteering at HGC's when school starts!

Potluck at the Farm

Thank you to everyone who came to the potluck on Saturday. It was perfect weather and we had a great turn out. We shared delicious dishes, got to know one another a bit better, and soaked in the beautiful setting of the farm. For me, it is also really refreshing to spend some quality time on the farm what is relaxing and not just work! Just before we sat down to eat I quickly harvested a salad from the field. I was proud to share the first 6 cherry tomatoes and beet harvest in that salad! The cherry tomatoes are in one of our hoop houses and will be U-pick, when they come on in full swing. Soon there will be more than only 6! At the table we asked people to write down what they love about the farm or are looking forward to in being a CSA member.  Here are the great responses:

Judy Freed: I love that my produce is grown ten minutes from my home- doesn’t get more “local: than that!

Hollie Holcombe: The CSA gives me many opportunities to “MacGuyver” dinners that I never thought to make before.

I know where my food was grown, and I even have a hand in growing it! I feel like this is “my farm,” which is especially nice since I live in a small apartment with no yard!

Ann Keiser: I am excited to have met so many wonderful people in my community. And I am looking forward to seeing Monarch butterflies at the farm.

Matt Rupert: Feeding my child food that is healthy, tasty, and safe.