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Weekly Farm Newsletter

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Week of May 14th

Tentative CSA Menu:

Bok Choy
Italian Parsley
Kale
Sweet Potatoes
Spinach
Spring Onions
Mixed Greens
Turnips (Full Share)
Yellow Onions (Full Share)

Join us for our 2 Open Farm Days this summer:
Saturday: July 21st and August 25th

Khaya's Korner
Hi everyone! Today I am going to tell you about Chief, the farm dog in residence. Chief is only 4 months old; he's still a little puppy. However, he has grown an enormous amount since we first got him. Right now, he is well into his "I'm a puppy and I'm going to be rambunctious if I want to" stage. If I go outside, I must keep my ankles protected from his little teeth. He just wants to play, but we are teaching him when it is time to play and when it isn't. Also, we are teaching him to lie down and roll over. Wish us luck. ~ Khaya Brownback

Rain is expected almost every day this week, which means the kids will be bored inside and ready to do some home cooking projects. This week's newsletter features 2 recipes that are easy and fun to make with children and are a great way to get them into the kitchen cooking and experimenting with different veggies – especially spinach.

SPINACH & RICE BALLS
This is very popular with hungry kids during spring spinach season! Excellent as a snack, appetizer, side dish, school lunch. Tastes great hot or cold.
Mix in a large bowl until well blended and set aside:
2 C cooked rice (sticky rice such as jasmine works best) -make ahead to speed up prep time
2 C Italian Seasoned Breadcrumbs
2 Eggs, beaten
¼ C parmesan cheese
1/2 t salt and ¼ t black pepper
-Preheat oven to 350 degrees and lightly grease a baking sheet with 1 t olive oil
-In a skillet, sauté over medium heat until translucent and lightly browning stir frequently:
2 T olive oil, 1 C finely chopped yellow or white onion, ½ t minced garlic (more if loved)
-Add to skillet all at once and toss with the onions/garlic:
2 C chopped fresh spinach (packed into 2 C measure)
Immediately, turn off heat and cover with a lid, allow spinach to wilt 5 minutes
When spinach is wilted, add entire skillet to the rice mix, stir until evenly consistent.
Form by hand into 2-inch balls by gently forming and pressing, place onto the oiled sheet. Bake for 25 minutes until lightly browned and set. Remove immediately from baking sheet and enjoy or can be cooled and stored in fridge for up to a week

Sweet Spinach Muffins aka "Hulk Muffins" or "Green Goblins"
Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray). Combine all dry ingredients in a large mixing bowl. Melt butter. Blend the wet ingredients in a blender or food processor until completely pureed. Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.) Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
Cool most or all the way before serving.

Dry ingredients:
2 cup – flour, whole wheat
1 1/2 teaspoon – cinnamon
2 teaspoon – baking powder
1/2 teaspoon – baking soda
1/4 teaspoon – salt

Wet ingredients:
3/4 cup – milk
1/2 cup – honey
1 large – banana
½ lb – spinach (1 bunch)
1/2 cup – butter, unsalted
1 large – egg
1 teaspoon – vanilla extract

THAI CURRY VEGETABLE SOUP
2 Tbsp neutral cooking oil*
2 cloves of garlic
1 Tbsp grated fresh ginger
2 Tbsp Thai red curry paste
1 small sweet potato (about 1 lb.)
1 bunch bok choy
4 cups vegetable or chicken broth
13 oz can coconut milk
1/2 Tbsp fish sauce
1/2 Tbsp brown sugar
3.5 oz rice vermicelli noodles
GARNISHES (OPTIONAL)
1/2 red onion
1 lime
Handful fresh cilantro & Siracha to taste
Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.
RECIPE NOTES
*Use any neutral (low flavor) cooking oil, like vegetable, corn, canola, sunflower, grapeseed, or peanut.

Turnip Gratin
3 large turnips
1 cup cheddar cheese
1 cup shaved parmesan
4 tbsp butter
1/4 cup whole milk
fresh thyme
salt and pepper
1. Preheat oven to 375F.
2. Peel, trim, and slice the turnips very thinly. *peeling is optional and not necessary
3. In a cast iron skillet, melt 2 tbsp butter.
4. Put a layer of turnips on the bottom of the skillet on top of the butter.
5. Season lightly with salt and pepper and add 1/3 cup cheddar cheese and 1/3 cup parmesan cheese.
6. Add a tbsp of butter, cut into small pieces, and place on top of this layer.
7. Drizzle 2 tbsp milk over the turnips, top with some fresh thyme.
8. Repeat steps 4-7 until a total of 3 layers are formed. Finish with a cheesy top.
9. Bake for 25-30 minute until bubbly and brown.

SWEET POTATO SOUFFLE
2 C. sweet potatoes
2 lg. Eggs – beaten
2 Tbsp. Melted butter
2 Tbsp. flour
1 tsp baking powder
dash of salt
¼ C. brown sugar
Mix all ingredients together. Put into 1qt greased casserole. Dot with butter
Bake in 350 oven for 30-40 minutes until set

GREEK YOGURT RANCH DRESSING DIP
1 1/3 cup plain Greek yogurt
3 T full fat mayonnaise (adds a little tang)
1 clove garlic, finely minced
2-3 T fresh parsley, finely chopped
2 tsp chives (can use dried chives)
2-3 tsp fresh dill, chopped
3/4 tsp onion powder
1/4 tsp salt, or to taste and 1/4 tsp fresh ground black pepper. Whisk all ingredients in a bowl, chill 30 mins, serve with vegetables. To make ranch dressing, add enough buttermilk, milk, or water to desired "dressing" consistency.

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