Harvest #8

This harvest was done in the first half of the day before a river trip.  Here's to the sun!
In the box:
one hot pepper or basil
cabbage
broccoli
kale
loose leaf lettuce
zucchini

HARVEST #7

Beets- red and golden
Carrots
Broccoli
Collards

Farm Hand

Backyard Bounty Farm is a beautiful and peaceful place; no matter what time of year, the most exquisite smells waft through the air: cottonwood, rich compost, calendula, the gamey aroma of the sheep, and sometimes an unknown honey-like smell permeates the atmosphere there.  I'm so glad to have the opportunity to work out there again this year, and use it to further my own farming identity.

Harvest #6

I'm pretty sure this is the half way point!  My original plan was to go to the middle of september which is a mere six weeks away.  Kind of sad when you look out and see a sky full of clouds!  It really seems like it's coming so quickly and part of me doesn't feel done yet!  I may end up doing some fall crops and I'll be sure to keep you updated!


Just a small box this week; it's that weird transition period between spring and summer crops, so you've got:
kale
green onions
loose leaf lettuce
tomato sauce herbs: oregano, sage, and rosemary
see below for a lovely tomato sauce recipe!  If you don't have time to let the sauce simmer, those herbs would also be delightful in a hash or quiche!

 This broccoli is my crowning glory!  I feel like a legitimate farmer!

Tomato Sauce Recipe (found on Allrecipes.com)

Ingredients

• 4 tablespoons vegetable oil
• 1 large onion, chopped
• 1 (28 ounce) can crushed tomatoes
• 2 cups water
• 1 (6 ounce) can tomato paste
• 3 leaves fresh sage 
• oregano and rosemary to taste
• 2 cloves garlic, crushed
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 
  
• Directions

1. In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness.  The longer you simmer the sauce the more the flavors will meld and sweeten.  Skim the oil off the top when it's done.

HARVEST #5

Each one gets better and better.  In the box this week:
fennel bulb
peas
beets
green onion
head lettuce
arugula
broccoli
calendula
chard

Here is a beet recipe that I absolutely love!  It was introduced to me by my friend Gentiana- the market manager at the luscious St. John's farmer's market.  She knows her vegetables!


Indian beet recipe from 5 Spices, 50 Dishes
 
2 lbs beets
3 T canola oil
1/2 t mustard seeds
2 small serrano chiles, sliced into 1/4-in rounds
1 t salt
1 T lemon juice
2 T minced cilantro
 
Clean beets. Cover w/water in med. pot and bring to boil. Lower heat and cook until tender, 20-30 mins (use knife to check for doneness). Drain, cool and peel beets, then chop into 1/2 cubes or quarter if beets are small.
 
Make tadka: Heat oil in wok or skillet over high heat. When the oil begins to smoke, add mustard seeds covering pan with lid or splatter screen. When the seeds are browned, add chiles and stir. Then thrown in beets and salt. Toss, cover and steam over low heat for 6 to 8 min to allow the flavors to blend.
 
Remove to serving dish and toss with lemon and cilantro. Serve warm or cold.