tag:blogger.com,1999:blog-5315220434441522062024-02-06T20:20:48.073-08:00Synergy Farm RecipesJesshttp://www.blogger.com/profile/07319189630137216948noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-531522043444152206.post-14693872834819439522010-11-22T21:45:00.000-08:002010-11-22T21:58:50.716-08:00Winter's Bounty<!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal" style="font-family:times new roman;"><b><span style="font-size:16pt;">Raw Sauerkraut</span></b><span style="font-size:10pt;"> </span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:10pt;"> </span></p> <p class="MsoNormal" style="font-family:times new roman;"><i style=""><span style="font-size:10pt;">We have a ton of cabbage and this is an easy way to get raw super tasty sauerkraut.<span style=""> Fermented cabbage is helpful for detoxifying harmful chemicals and hormones from the body.</span></span></i></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:10pt;"> </span></p> <ul style="font-family: times new roman;"><li>1 medium cabbage, cored and shredded</li><li>1 Tbs caraway seeds</li><li>1 Tbs sea salt</li><li>1 Tbs juniper berries (optional)</li></ul> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:10pt;"> </span></p> <p class="MsoNormal" style="font-family:times new roman;"><b><span style="font-size:16pt;">Directions</span></b></p> <p class="MsoNormal" style="font-family:times new roman;"><b><span style="font-size:10pt;"> </span></b></p> <ol style="margin-top: 0in; font-family: times new roman;" start="1" type="1"><li class="MsoNormal" style="">In a bowl, mix cabbage with caraway seeds, and salt. Pound with wooden pounder, potato masher, or a meat hammer for about 20 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The tip of the cabbage should be at least 1/4 inch below the top of the jar.</li></ol> <p class="MsoNormal" style="font-family:times new roman;"> </p> <ol style="margin-top: 0in;font-family:times new roman;" start="2" type="1"><li class="MsoNormal" style="">Pack the cabbage tightly into the jar.<span style=""> </span>Place the bottom of a Ziploc bag into the jar and press it firmly a along the surface of the jar and the cabbage.<span style=""> </span>Fill the bag with water until water reaches the lip of the jar.<span style=""> </span>The water provides weight to keep the cabbage submerged.<span style=""> </span>Screw a lid on the jar over the plastic bag.<span style=""> </span>Label the jar with the date.</li></ol> <p class="MsoNormal" style="font-family:times new roman;"> </p> <ol style="margin-top: 0in; font-family: times new roman;" start="3" type="1"><li class="MsoNormal" style="">Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.</li></ol> <p class="MsoNormal" style="font-family:times new roman;"> </p> <p class="MsoNormal" style="font-family:times new roman;"> </p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:10pt;">Yield: 1 quart</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:10pt;">From "Nourishing Traditions" by Sally Fallon</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:10pt;"> </span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:10pt;"> </span></p> <p class="MsoNormal" face="times new roman"><b><span style="font-size:16pt;">Braised Cabbage and Carrots with Mint and Cider Vinegar</span></b></p> <p class="MsoNormal" face="times new roman"><b><span style="font-size:16pt;"> </span></b></p> <p class="MsoNormal" face="times new roman"><i><span style="font-size:10pt;">Braising is a great technique for infusing greens and vegetables with flavor. Braising cabbage brings out its natural sweetness. Apple cider vinegar adds brightness to the dish and aids in digestion.</span></i></p> <ul style="font-family: times new roman;" type="disc"><li class="MsoNormal" color="black">2 lbs green or napa cabbage, about 1 medium head</li><li class="MsoNormal" color="black">3 Tbs butter</li><li class="MsoNormal" style="color: black;">1 large yellow onion, sliced</li><li class="MsoNormal" style="color: black;">2 medium carrots, cut into ¼ inch rounds</li><li class="MsoNormal" style="color: black;">Sea salt and freshly ground black pepper</li><li class="MsoNormal" style="color: black;">Homemade or low sodium vegetable stock or chicken stock</li><li class="MsoNormal" style="color: black;">2 Tbs apple cider vinegar</li><li class="MsoNormal" style=""><span style="color:black;">1/2 cup mint, chopped</span><span style="font-size:10pt;"></span></li></ul> <p class="MsoNormal" face="times new roman"><b><span style="font-size:16pt;">Directions</span></b></p> <ol style="margin-top: 0in; font-family: times new roman;" start="1" type="1"><li class="MsoNormal" style="">Cut the cabbage into quarters and cut out the core. Chop into 1 inch pieces.</li><li class="MsoNormal" style="">Heat a large wide pan on medium-high heat. Add the butter, onion, carrot, and cabbage and season with salt and pepper. Saute for a few minutes.<span style=""> </span></li><li class="MsoNormal" style="">Add the vinegar and enough stock to cover the vegetables about 3/4<span style=""> </span>of the way up. <span style=""> </span>Bring to a boil and then turn the heat down to a simmer and uncover. Allow to cook until almost all the liquid is cooked out and the vegetables brown a little. </li><li class="MsoNormal" style="">Season again if necessary.</li><li class="MsoNormal" style="">Remove to a platter and garnish with the chopped mint.</li></ol> <p class="MsoNormal" style="font-family: times new roman;"><span style="font-size:10pt;"> </span></p> <p class="MsoNormal" style="font-family: times new roman;"><span style="font-size:10pt;">Servings: 6-8</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:10pt;"> </span></p> <p style="font-family:times new roman;"><span style="color:black;"> </span></p> <h2 style="font-family:times new roman;"><span style="font-size:180%;color:black;">Sausage and Kale Soup</span></h2> <p class="MsoNormal" style="font-family: times new roman;"><i><span style="font-size:10pt;">This soup is surprisingly easy and delicious and it’s a satisfying way to eat more kale.<span style=""> </span>Give it a try</span></i>.<i><span style="font-size:10pt;"></span></i></p> <ul style="font-family: times new roman;" type="disc"><li class="MsoNormal" style="color: black;">1 tablespoon olive oil</li><li class="MsoNormal" style="color: black;">1 onion, diced</li><li class="MsoNormal" style="color: black;">2 garlic cloves, minced</li><li class="MsoNormal" style="color: black;">1/4 teaspoon crushed red-pepper flakes</li><li class="MsoNormal" style="color: black;">5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks</li><li class="MsoNormal" style="color: black;">2 quarts homemade or reduced-sodium chicken broth</li><li class="MsoNormal" style="color: black;">1 bunch kale (12 ounces), stemmed and shredded</li><li class="MsoNormal" style="color: black;">12 ounces spicy sausage, cut into 1/2-inch half moons</li></ul> <h2 style="font-family:times new roman;"><span style=";font-size:16pt;color:black;" >Directions</span></h2> <ol style="font-family: times new roman;" start="1" type="1"><li class="MsoNormal" style="color: black;">In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook until fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes. </li><li class="MsoNormal" style="color: black;">Cut sausage and cook over medium heat in a skillet.<span style=""> </span>When cooked all the way through set aside.</li><li class="MsoNormal" style="color: black;">In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.</li></ol> <p class="MsoNormal" style="font-family: times new roman;"><span style="color:black;">Serves 6</span></p> <!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>juliehttp://www.blogger.com/profile/07320773255462503061noreply@blogger.com1tag:blogger.com,1999:blog-531522043444152206.post-53568434874325320792010-11-05T11:27:00.000-07:002010-11-05T11:33:50.907-07:00It's lingonberry time!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCX2w6RS4UmNwuoGlEDpOAkKS6SlZFHyLyhtpaSB5vJHXryl7R6otSbmW0pYIQH0tRzMMgpuakXQENdpXlTTFBWabtl5zOFEKsfGhbN6OKG6VHuqAkvvs-Fxfa3F8LaMNsnDw1Fpm2O7G/s1600/101_0721.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCX2w6RS4UmNwuoGlEDpOAkKS6SlZFHyLyhtpaSB5vJHXryl7R6otSbmW0pYIQH0tRzMMgpuakXQENdpXlTTFBWabtl5zOFEKsfGhbN6OKG6VHuqAkvvs-Fxfa3F8LaMNsnDw1Fpm2O7G/s200/101_0721.JPG" alt="" id="BLOGGER_PHOTO_ID_5536135520449767106" border="0" /></a><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]-->We love the zingy taste of lingonberries – and their cheery red sparkle – in all sorts of dishes at this time of year.<span style=""> </span>Lingonberries can be used in any recipe that calls for cranberries, but be sure to use less sugar than the cranberry recipe calls for, since lingonberries are naturally sweeter.<span style=""> </span>They are sweeter than their close relative – cranberries – and share many of the same nutritional benefits (high vitamin C content, potent antioxidants).<span style=""> </span>For starters,<br /> <ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="">Use them as a garnish for pancakes, waffles, French toast or crepes</li><li class="MsoNormal" style="">Add to fruit pies or cobblers</li><li class="MsoNormal" style="">Stir into cookie, muffin, scone or sweet bread dough</li><li class="MsoNormal" style="">Make sauces and relishes to accompany poultry and meats</li><li class="MsoNormal" style="">Toss into green salads.</li></ul> <p class="MsoNormal">Since they are available fresh for only a few weeks in November, we freeze them for later use.<span style=""> </span>Just spread them out on a cookie sheet lined with parchment paper, put them in the freezer overnight, then measure them by the cupful into zip-lock bags and return them to the freezer.</p><p class="MsoNormal">Try out some of these delicious recipes straight from the resident lingonberry expert herself, Susan.<br /></p><p class="MsoNormal"></p><p class="MsoNormal"> <b style=""><u>Lingonberry Relish</u></b></p> <p class="MsoNormal">2 cups lingonberries</p> <p class="MsoNormal">¼ cup sugar</p> <p class="MsoNormal"><span style=""> </span>¼ cup orange juice plus ¼ cup water</p> <p class="MsoNormal">1 tsp grated orange zest (optional)<br /></p> <p class="MsoNormal">Cook over medium heat until the mixture is somewhat thickened, for 7-10 minutes.<span style=""> </span>Cool and serve or refrigerate.<span style=""> </span>(Serves 4)<b style=""><u><span style="text-decoration: none;"><br /></span></u></b></p> <p class="MsoNormal"><b style=""><u>Fresh Lingonberry-Fruit Relish</u></b><br /></p> <p class="MsoNormal">2 cups lingonberries</p> <p class="MsoNormal">¼ orange, unpeeled</p> <p class="MsoNormal">¼ apple, unpeeled</p> <p class="MsoNormal">3-4 Tbsp. local honey<br /></p> <p class="MsoNormal">Cut the orange in quarters, core the apple and cut in quarters, and chop (with rind) in food processor.<span style=""> </span>Add lingonberries and pulse until mixed, but not pureed.<span style=""> </span>Stir in the honey and refrigerate for at least 2 days and up to 2 weeks.<span style=""> </span>Serve chilled or at room temperature.<span style=""> </span>(Serves 6-8) </p><b style=""><u><span style=";font-family:";font-size:12pt;" ></span></u></b><b style=""><u></u></b><p class="MsoNormal"><b style=""><u><span style="text-decoration: none;">Favorite Lingonberry Bread<br /></span></u></b></p> <p class="MsoNormal">This is a family favorite, handed down from Susan’s mom, who used to make it with cranberries.<span style=""> </span><br /></p> <p class="MsoNormal">2 cups whole wheat flour</p> <p class="MsoNormal">2 cups unbleached white flour</p> <p class="MsoNormal">1 Tbsp baking powder</p> <p class="MsoNormal">1 tsp baking soda</p> <p class="MsoNormal">1 tsp salt</p> <p class="MsoNormal">½ tsp cinnamon</p> <p class="MsoNormal">¼ tsp nutmeg</p> <p class="MsoNormal">1 cup brown sugar</p> <p class="MsoNormal">1 cup white sugar</p> <p class="MsoNormal">½ cup butter</p> <p class="MsoNormal">1 Tbsp orange zest</p> <p class="MsoNormal">1½ cups orange juice</p> <p class="MsoNormal">2 eggs</p> <p class="MsoNormal">2 cups fresh lingonberries</p> <p class="MsoNormal">3/4 cup raisins</p> <p class="MsoNormal">1 cup chopped nuts (optional)<br /></p> <p class="MsoNormal">Sift dry ingredients together (or mix in food processor).<span style=""> </span>Cut in butter until mixture resembles coarse meal.<span style=""> </span>Combine orange zest, orange juice and eggs; add to dry ingredients, mixing just to moisten.<span style=""> </span>Fold in berries, raisins and nuts.<span style=""> </span>Turn into 2 greased and floured 9x5 loaf pans.<span style=""> </span>Bake at 350 degrees for 50-60 minutes.<b style=""><u><span style="text-decoration: none;"><br /></span></u></b></p> <p class="MsoNormal"><b style=""><u>Pumpkin/Squash Lingonberry Bread</u></b><br /></p> <p class="MsoNormal">2 ¼ cups all-purpose flour</p> <p class="MsoNormal">2 tsp cinnamon</p> <p class="MsoNormal">½ tsp ginger</p> <p class="MsoNormal">½ tsp allspice</p> <p class="MsoNormal">½ tsp nutmeg</p> <p class="MsoNormal">2 tsp baking powder</p> <p class="MsoNormal">½ tsp salt</p> <p class="MsoNormal">2 eggs</p> <p class="MsoNormal">2 cups sugar</p> <p class="MsoNormal">2 cups pumpkin puree or butternut squash puree</p> <p class="MsoNormal">½ cup vegetable oil</p> <p class="MsoNormal">1 cup lingonberries<br /></p> <p class="MsoNormal">Combine flour, spices, baking powder and salt.<span style=""> </span>Combine eggs, sugar, pumpkin or squash and oil in a mixing bowl and beat until just blended.<span style=""> </span>Stir the wet mixture into the dry with a wooden spoon until the batter is just moistened.<span style=""> </span>Fold in the lingonberries.<span style=""> </span>Spoon the batter into two greased and floured loaf pans.<span style=""> </span>Bake at 350 degrees for 50-50 minutes.<b style=""><u><span style="text-decoration: none;"><br /></span></u></b></p> <p class="MsoNormal"><b style=""><u>Apple Lingonberry Bread</u></b><br /></p> <p class="MsoNormal">2 eggs</p> <p class="MsoNormal">¾ cup sugar</p> <p class="MsoNormal">2 tbsp. vegetable oil</p> <p class="MsoNormal">1 ½ cups all-purpose flour</p> <p class="MsoNormal">1 ½ tsp baking powder</p> <p class="MsoNormal">1 tsp ground cinnamon</p> <p class="MsoNormal">½ tsp baking soda</p> <p class="MsoNormal">½ tsp salt</p> <p class="MsoNormal">2 cups chopped, peeled tart apples</p> <p class="MsoNormal">1 cup lingonberries<br /></p> <p class="MsoNormal">In a mixing bowl, beat the eggs, sugar and oil.<span style=""> </span>Combine the flour, baking powder, cinnamon, baking soda and salt; add to egg mixture must until combined.<span style=""> </span>Stir in the apples and lingonberries.<span style=""> </span>Pour into greased loaf pan and bake at 350 degrees for 60-65 minutes.</p><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>juliehttp://www.blogger.com/profile/07320773255462503061noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-58725987510913276192010-09-28T09:52:00.000-07:002010-09-28T20:38:23.959-07:00Beautiful Leafy GreensWe have the most beautiful mustard greens right now. I just couldn't resist cooking some up right after harvest. Granted, the recipe below degrades their bright colors and different textures but the result is melt in your mouth greens. I am a huge proponent of leafy greens because their nutritional value is staggering....staggering! So, eat your greens! Just in case you are unfamiliar with eating and/or cooking these leafy gems I've thrown in my favorite way to eat kale too.<p></p><span style="font-weight: bold;"><span style="font-size:130%;">Spicy Mustard Greens with Cumin</span> </span><br /><span style="font-size:85%;">Peter Berly - The Modern Vegetarian Kitchen</span><br /><br />This is a true culinary jewel.<span style=""> </span>I am always stunned by the effect that these slow cooked, mouth–watering tender greens have on my guests.<br /><br /> 2 Tb extra virgin olive oil<br /> 1 onion, roughly chopped (about 1 cup)<br /> 3 garlic cloves, chopped<br /> 1 red jalapeno pepper, seeded and finely chopped, or ½ tsp hot red pepper flakes<br /> 1 ½ tsp cumin seeds<br /> 2 large bunch mustard greens (about 1.5-2 pounds), chopped into bite-size pieces<br /> Cider vinegar<br /> Coarse sea salt<br /> Freshly milled black pepper<br /><br /> <ol style="margin-top: 0in;" start="1" type="1"><li class="MsoNormal" style="">In a large pot over medium heat,warm the oil.<span style=""> </span>Add the onion and sauté until softened, about 5 minutes.<span style=""> </span>Add the garlic, jalapeno, and cumin and sauté for 2 to 3 minutes more.<span style=""> </span>Add the mustard greens and raise the heat. Stir until the greens wilt.<span style=""> </span>Reduce the heat to low and simmer, covered, for 25 to 30 minutes, until the greens are meltingly tender.</li><li class="MsoNormal" style="">Season with vinegar, salt, and pepper to taste.<span style=""> </span>Serve hot or at room temperature.</li></ol><br /><span style="font-weight: bold;font-size:130%;" >Steamed Kale with Olive Oil Drizzle</span><br /><br />1 bunch kale<br />sea salt<br />olive oil<br /><br />1. Set up a steaming basket. Place and inch of water in a pot with a steaming basket on top and crank up the heat.<br /><br />2. Remove the midribs from the leaf. The fastest way to do this is to place your fore finger and thumb at the base of the leaf gently grasping the midrib (fibrous stem-like thing running down the middle of the leaf). Next drag your fingers up the midrib pulling the leaf off.<br /><br />3. Stack the leaves and roll them up into a cigar and then cut across the cigar (shortwise) to make inch wide strips.<br /><br />4. When the water is boiling, place the kale in the pot. Toss around the leaves a bit with tongs and then put the lid on. Steam the kale until desired tenderness. This will not take more than a few minutes.<br /><br />5. Move the steamed kale into a bowl and toss with salt and drizzle with olive oil. I like the kale to be lightly coated with olive oil but not drowning in it. The flavor of the olive oil really enhances the flavor of the kale - so don't be shy.<div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>juliehttp://www.blogger.com/profile/07320773255462503061noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-87600956387748914512010-09-16T16:58:00.000-07:002010-09-16T21:34:46.171-07:00Slow food and easy beets<div style="text-align: center;"><br /></div>Hi Everyone - I've posted two new recipes. One is quick and tasty featuring beets and a yummy yogurt sauce, and the other is a soup with homemade stock and garbanzo beans. Enjoy.<div><br /></div><div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvwtT_2pjX-RMT5wgr4CnOtAxedPXUSjtTJFf50Ra43xPYn8QnZ669KxWgA_C9DS2rWN5BhJxaHfjjZ4dblsxOwyo9pJidO6LE6Z1fWr2MU5Aqy5IZp5Mj2K0_jRTC4D6xkOktuAgzx3F/s320/beets+2.BMP.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5517731818699291970" /><span style="font-weight:bold;">Roasted Beets with a Citrus Tarragon Yogurt Sauc</span>e<br /><br />This recipe is relatively hands off leaving you gaps of time to pull together the rest of your meal. It is easy and shockingly beautiful when the yogurt meets the hot pink of the beets. Beets are becoming a staple in our house. I hope you enjoy this yummy dish.<br /><br />2 bunches of beets (~1.5 lbs)<br />1 cup thick whole fat yogurt<br />2 tsp orange juice concentrate<br />1 ½ tsp honey<br />1 tsp tarragon, minced<br />2 Pinchs of sea salt<br /><br />Preheat the oven to 400.<br /><br />Cut the tops (greens) and root tips off. Then cut each beet in half (or quarter) so that they are all close to the same size. Place them cut-side down in a casserole dish. Fill the dish with a ½ inch of water – enough to cover the bottom of the pan and come a tiny bit up the beet. Cover the dish with aluminum foil and roast in the oven for 30-45 minutes. The beets are ready when you can cut through one with a spoon with minimal resistance.<br /><br />While the beets are roasting mix the remaining ingredients together. Stir well with a spoon or spatula to soften the yogurt and mix the honey in. I am using oj concentrate because oranges are not in season. In the spring time feel free to use orange zest and fresh orange juice instead.<br /><br />When the beets are done, pull them out and set them aside to cool. Once they are cool to the touch gently pull the loosened skins off the beets to reveal a silky shiny beautiful roasted beet! You can cut them into bite sized pieces at the point. Wash you hands and anything else that’s turned bright pink as soon as possible. Toss the beets with a pinch of salt and serve along side the yogurt sauce.<div><br /></div><div><p class="MsoNormal"><b style="mso-bidi-font-weight:normal">Herby garbanzo bean soup with roasted vegetable stock</b><b style="mso-bidi-font-weight:normal"><o:p> </o:p></b></p> <p class="MsoNormal"><i style="mso-bidi-font-style:normal">This soup is satisfying and a tasty tribute to slow food.<span style="mso-spacerun:yes"> </span>The key is taking the time to make your own roasted vegetable stock.<span style="mso-spacerun:yes"> </span>Homemade stock makes any dish taste richer and more flavorful.<span style="mso-spacerun:yes"> </span>It is well worth the prep time required and there is no salt added.<span style="mso-spacerun:yes"> </span>So, if you are going to be around the house and in and out of the kitchen give it a try.</i><i style="mso-bidi-font-style:normal"><o:p> </o:p></i></p> <p class="MsoNormal"><u>Roasted Vegetable Stock</u></p><p class="MsoNormal"><u></u><i style="mso-bidi-font-style:normal">(can be made the night before you want the soup)</i><i style="mso-bidi-font-style:normal"><o:p> </o:p></i></p> <p class="MsoNormal">1 lb carrots</p> <p class="MsoNormal">1 lb potatoes</p> <p class="MsoNormal">2 onions</p> <p class="MsoNormal">1 green pepper</p> <p class="MsoNormal">1 ear of corn</p> <p class="MsoNormal">2 ½ quarts water</p> <p class="MsoNormal">3 cloves garlic, peeled and smashed</p> <p class="MsoNormal">3 thyme sprigs</p> <p class="MsoNormal">½ bunch parsley </p> <p class="MsoNormal">Preheat the oven to 400 degrees.<span style="mso-spacerun:yes"> </span>Cut the carrots, potatoes, onions into 2 inch pieces.<span style="mso-spacerun:yes"> </span>Note: if you are using smaller potatoes or fingerlings leave them whole.<span style="mso-spacerun:yes"> </span>Place the carrots, potatoes, onions, green pepper, and shucked corn on a baking sheet lined with parchment and bake for 30-40 minutes.<span style="mso-spacerun:yes"> </span>The veggies should have some color and the onions should be sweet. </p> <p class="MsoNormal">Place the roasted veggies in a large pot and cover with water (2.5 quarts).<span style="mso-spacerun:yes"> </span>Add the garlic.and thyme.<span style="mso-spacerun:yes"> </span>Bring the stock to a simmer.<span style="mso-spacerun:yes"> </span>Try to keep the stock from boiling and do not stir or agitate the contents during the simmering process.<span style="mso-spacerun:yes"> </span>Keep the stock at a simmer for 45 minutes – 1 hour.<span style="mso-spacerun:yes"> </span>Add the parsley for the last 20 minutes. </p> <p class="MsoNormal">Strain the stock through a fine mesh strainer or cheese cloth </p> <p class="MsoNormal"><u>Soup<o:p></o:p></u></p> <p class="MsoNormal">1 cup dried garbanzo beans (soaked for 8 hours with optional 3 inch piece kombu*)</p> <p class="MsoNormal">2 cloves garlic, minced</p> <p class="MsoNormal">1 large onion, diced</p> <p class="MsoNormal">1 large red pepper, diced</p> <p class="MsoNormal">1 Tb thyme leaves, minced</p> <p class="MsoNormal">Roasted vegetable stock (recipe above)</p> <p class="MsoNormal">1 ½ Tb red wine vinegar</p> <p class="MsoNormal">2 Tb olive oil, plus some to coat pan</p> <p class="MsoNormal">1 ½<span style="mso-spacerun:yes"> </span>tsp sea salt</p> <p class="MsoNormal">1 cup water</p> <p class="MsoNormal">1/8 tsp cayenne</p> <p class="MsoNormal">1 packed cup kale, remove midrib and chiffonade </p> <p class="MsoNormal">Place the soaked beans in a pot and cover them with 2 inches of water.<span style="mso-spacerun:yes"> </span>Bring water to a boil and then reduce to a simmer for 1-1.5 hours.<span style="mso-spacerun:yes"> </span>Taste for doneness regularly after 40 minutes. Make sure the beans stay covered with water. <span style="mso-spacerun:yes"></span>Alternatively, cook the soaked beans in a pressure cooker at high pressure for 13-18 minutes. </p> <p class="MsoNormal">When the beans are almost done, cover the bottom of a soup pot with olive oil and heat on medium heat.<span style="mso-spacerun:yes"> </span>Add the onion and garlic and a pinch of salt and sweat the onions till they are soft and translucent for about 4 minutes.<span style="mso-spacerun:yes"> </span>Add the red pepper and the thyme and continue to sweat.<span style="mso-spacerun:yes"> </span>When the peppers are soft add the stock, red wine vinegar, cooked garbanzo beans, olive oil, salt, and cayenne.<span style="mso-spacerun:yes"> </span>Let all the ingredient simmer together for 10 minutes. Taste and alter salt and cayenne content if needed.<span style="mso-spacerun:yes"> </span>Add the kale strips and simmer for 5 more minutes.</p> <p class="MsoNormal">_______________________________________________________________________</p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal"><i style="mso-bidi-font-style: normal">Here is a suggested timeline if you don’t want to cram it all in to one night</i></b><br /><i style="mso-bidi-font-style:normal">Night one: make stock</i><br /><i style="mso-bidi-font-style:normal">Next morning: soak beans</i><br /><i style="mso-bidi-font-style:normal">Night two: cook beans, put soup together</i><br /><i style="mso-bidi-font-style:normal"><o:p> </o:p></i><br /><b style="mso-bidi-font-weight:normal"><i style="mso-bidi-font-style: normal">Not so slow version</i></b><br /><i style="mso-bidi-font-style:normal">Use 4 cups prepared vegetable stock – preferably organic and roasted</i><br /><i style="mso-bidi-font-style:normal">Use 2 1/2 cups cooked garbanzo beans from cans</i><br /><i style="mso-bidi-font-style:normal"><o:p> </o:p></i><br /><b style="mso-bidi-font-weight:normal"><i style="mso-bidi-font-style: normal">*Cooking beans</i></b><br /><i style="mso-bidi-font-style:normal">Soaking and cooking your beans with a piece of kombu will ease digestion and reduce gas production making your bean experience a happier one</i></p><p></p> <br /></div></div><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>juliehttp://www.blogger.com/profile/07320773255462503061noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-40108893015927172232010-08-11T16:59:00.000-07:002010-08-11T17:46:49.189-07:00Chopped Salad and Zucchini Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-bhAcPwsQY3QxVPtaFk0tlHjGy0QVgqdRziGa2bW2L0zcFaDAAJnFSs43a9JjuE5Pm5mLsh-m8UD1_GOiyk7pViwXaLRJJ8AUKt3fGQDA0s6iijLcpmg7ZGViS2saHXs5FLDXJkv6kbBZ/s1600/summer+2010+063.jpg"></a>It’s been too long since I’ve posted – the summer is just flying by. Below are two recipes: one is with year round stand bys dressed up as a light and bright cold salad and the other is a tasty exotic zucchini bread full of flavor.<br /><strong></strong><br /><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGu-lcxjSPU_RJ1fMk-UipSA2WzB8t9enQAVzNoWLafpQ45tKXVitxcTmUESKUsV1WxitBydBo7nwM_aAiG6FUvJJ6qYm-QIvWVmzQIjd7vK3zYtVC53qlynlhRdbKgoAqTeLKNYOk2sXg/s1600/summer+2010+058.jpg"><img id="BLOGGER_PHOTO_ID_5504309772317717138" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGu-lcxjSPU_RJ1fMk-UipSA2WzB8t9enQAVzNoWLafpQ45tKXVitxcTmUESKUsV1WxitBydBo7nwM_aAiG6FUvJJ6qYm-QIvWVmzQIjd7vK3zYtVC53qlynlhRdbKgoAqTeLKNYOk2sXg/s320/summer+2010+058.jpg" border="0" /></a></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong>Chopped Ruby Red Salad with Tarragon and Roasted Garlic Dressing</strong><br />Recipe by Julie<br /><br /><em>Beets, carrots and kale are packed full of vitamins when eaten raw which is best done in the summer time. This salad can be made lightly steamed and then chopped in the winter. Also, these veggies together can be dressed up in a million different ways. Another version was created with the help of my friend Rylyn (age 5); we like to call it Sunset Salad. Toss the beets and carrots with rosemary salt, lemon zest, lemon juice, and olive oil.<br /></em><br />1 bunch carrots (~ ¾ lb)<br />1 bunch beets (~ 1 lb)<br />1 bunch dino kale<br />¾ tsp sea salt, divided<br />2 large garlic cloves<br />3 tsp tarragon, chopped<br />1 tsp lemon juice<br />2 tsp red wine vinegar<br />½ cup extra virgin olive oil<br />Pepper to taste<br /><br />1. Preheat oven to 350 degrees. Cover the unpeeled garlic cloves in olive oil, place on a baking sheet in the oven about 10 minutes. The cloves are ready when they are fragrant, golden, and soft to the touch.<br /><br />2. Peel and grate the carrots and beets using a box grater or a food processor.<br /><br />3. Remove the midribs from the kale leaves. You can either cut them out with a knife or place your thumb and forefinger on either side of the midrib on the cut side, hold the cut tip with your other hand and strip the leaf away from the midrib by running your fingers down its length. Stack the leaves together, roll them into a cigar and cut thin strips across the short length.<br /><br />4. Place the cut kale into a bowl with ¼ tsp salt and begin massaging the kale, grab handfuls and release. Doing this with the salt helps break down the kale and will make it more palatable raw and easier to digest. Continue until the kale looks wet and wilted (see picture). <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYupFaawNon3WZzKhyNFBtOjU0otPsyUNoWlKyGyZSSI5Gpwt4kTeNVp5C8B8T_-OTjL861z3iz72TtarJ0WrOkBO46nTmD_7ULfkJ3LVtMGcEt_cfuGDQSuZESNAowtGdKKPoBUugeH1f/s1600/summer+2010+052.jpg"><img id="BLOGGER_PHOTO_ID_5504309780286313778" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 242px; CURSOR: hand; HEIGHT: 182px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYupFaawNon3WZzKhyNFBtOjU0otPsyUNoWlKyGyZSSI5Gpwt4kTeNVp5C8B8T_-OTjL861z3iz72TtarJ0WrOkBO46nTmD_7ULfkJ3LVtMGcEt_cfuGDQSuZESNAowtGdKKPoBUugeH1f/s320/summer+2010+052.jpg" border="0" /></a><br /><br />5. Combine the carrots and beets with the kale.<br /><br />6. Peel the roasted garlic cloves and place them in a blender.with the tarragon, lemon juice, red wine vinegar, olive oil, remaining sea salt, and some pepper.<br /><br />7. Pour the dressing over the vegetable mixture and toss. Season with additional salt and pepper if needed. Serve at room temperature or cold. This salad keeps well.<br /><br /><br /><strong>My Special Zucchini Bread<br /></strong>Recipe by 101cookbooks.com<br /><br /><em>Play around with the optional treats. I skipped the walnuts and ginger and added the poppy seeds, lemon zest, and curry powder. The curry flavor is subtle and brings a nice richness to the bread.</em> <img id="BLOGGER_PHOTO_ID_5504309801214396930" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 315px; CURSOR: hand; HEIGHT: 233px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwF3BfMpx1V0CtnK8CQoAdyS52ccB1Y_PdGG-paFxnTDy6Nrgl1_k-dVJmci0N3cgd59QBfQ1SKqVtEaViwHSY92-fGEopPLF-ycwtJCUylxecakCFNLnR8i3UX463RzfhpjbeaTkZMOI/s320/summer+2010+127.jpg" border="0" /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />1/2 cups chopped walnuts, plus a few to sprinkle on top<br />1/3 cup poppy seeds (optional)<br />zest of two lemons (optional)<br />1/2 cup crystallized ginger, finely chopped (optional)<br /><br />1/2 cup unsalted butter<br />1 cup sugar<br />1/2 cup fine grain natural cane sugar or brown sugar, lightly packed<br />3 large eggs<br />2 teaspoons vanilla extract<br />3 cups grated zucchini (about 3 medium), skins on, squeeze some of the<br />moisture out and then fluff it up again before using<br /><br />3 cups whole wheat pastry flour (or all-purpose flour)<br />1 1/2 teaspoons baking soda<br />1/2 teaspoon baking powder<br />1 teaspoon salt<br />1 teaspoon cinnamon<br />1 tablespoon curry powder (optional)<br /><br />Preheat your oven to 350°F. Butter two loaf pans, dust them with a bit of flour and set aside. Alternately, you can line the pans with a sheet of parchment. If you leave a couple inches hanging over the pan, it makes for easy removal after baking. Just grab the parchment "handles" and lift the zucchini bread right out.<br /><br />In a small bowl combine the walnuts, poppy seeds, lemon zest, and ginger. Set aside. In a mixer, beat the butter until fluffy. Add the sugars and beat again until mixture comes together and is no longer crumbly. Add the eggs one at a time mixing well and scraping down the sides of the bowl between each addition. Stir in the vanilla and then the zucchini (low speed if you are using a mixer).<br /><br />In a separate bowl, combine the whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, and curry powder. Add these dry ingredients to the wet ingredients in two batches, stirring between each addition.<br /><br />By hand, fold in the walnut, poppy seed, lemon zest, and crystalized ginger mixture. Save a bit of this to sprinkle on the tops of the zucchini loaves before baking for a bit of texture. Avoid over mixing the batter, it should be thick and moist, not unlike a butter cream frosting.<br /><br />Divide the batter equally between the two loaf pans. Make sure it is level in the pans, by running a spatula over the top of each loaf. Bake for about 40-45 minutes on a middle oven rack. I like to under bake my zucchini bread ever so slightly to ensure it stays moist. Keep in mind it will continue to cook even after it is removed from the oven as it is cooling. Remove from the oven and cool the zucchini bread in pan for about ten minutes. Turn out onto wire racks to finish cooling - if you leave them in their pans, they will get sweaty and moist (not in a good way) as they cool.<br /><br />Makes 2 loaves.<div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>juliehttp://www.blogger.com/profile/07320773255462503061noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-56495779473541252362010-06-16T10:32:00.000-07:002010-06-16T12:51:37.622-07:00<![endif]-->New veggies are popping up all over the farm and things are finally looking a little less leafy and green and a little more like spring and summer. Below I've posted a minty pea salad recipe and a yummy pasta recipe with sausage and spinach. Enjoy.<span style="font-size:100%;"><span style="font-weight: normal;font-size:12pt;" ><o:p></o:p></span></span> <p style="text-align: left;font-family:arial;"><span style="font-size:100%;"><span style="font-weight: bold;">Fresh Pea Salad<br /></span></span></p><p style="text-align: left;font-family:arial;"><span style="font-size:100%;"><span style="font-weight: bold;"></span>From 101cookbooks.com<i><br /></i></span></p><p style="font-family:arial;"><span style="font-size:100%;"><i>If you end up with a dressing that is too spicy for your tastes, tame it with a dollop (or two) of plain yogurt. If you know you are sensitive to spiciness you can always remove the seeds and veins in future versions. If you like a bit more kick, add more serrano chile a small piece at a time.</i></span></p> <p style="font-family:arial;"><span style="font-size:100%;">1 cup fresh mint leaves<br />2 dried dates, pitted<br />1/2 of a small serrano chile, stem removed<br />a squeeze of fresh lemon juice and zest from that lemon<br />1 1/2 cups fresh peas<br />1 small head of romaine lettuce, cut into shreds<br />1/2 cup toasted pumpkin seeds<br />fine grain sea salt</span></p> <p style="font-family:arial;"><span style="font-size:100%;">To make the mint-date dressing, puree the mint, dates, chiles and lemon juice and zest using a food processor or hand blender. Blend until uniform in texture. Thin it out by adding a tablespoon of water at a time until it is a consistency that you can drizzle (the photo up above is before I added 2-3 tablespoons of water to thin it out). Taste and adjust for lemon and spiciness. </span></p> <p style="font-family:arial;"><span style="font-size:100%;">When you go to cook the peas, the key is not overcooking them. Fill a big bowl with ice water and set aside. Add some salt (as you would pasta water) and the peas. Bring six cups of water to a boil in a medium saucepan. You are just going to boil the peas for a very short time. Don't leave the stove. Somewhere between ten and twenty seconds.You want them just barely tender, so they still pop in your - mouth. Quickly drain and dunk the peas in the bowl of ice water. </span></p> <p style="font-family:arial;"><span style="font-size:100%;">Just before serving gently toss the peas, lettuce, and pumpkin seeds with about half of the dressing and a couple pinches of salt. Taste and add more dressing if you like. Finish with a pinch or two of your favorite finishing salt.</span></p> <p style="font-family:arial;"><span style="font-size:100%;"><i>Serves 2 - 4.</i></span></p> <p style="font-family: arial;" class="recipeend"><!--[if gte vml 1]><v:shapetype id="_x0000_t75" coordsize="21600,21600" spt="75" preferrelative="t" path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f"> <v:stroke joinstyle="miter"> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"> <v:f eqn="sum @0 1 0"> <v:f eqn="sum 0 0 @1"> <v:f eqn="prod @2 1 2"> <v:f eqn="prod @3 21600 pixelWidth"> <v:f eqn="prod @3 21600 pixelHeight"> <v:f eqn="sum @0 0 1"> <v:f eqn="prod @6 1 2"> <v:f eqn="prod @7 21600 pixelWidth"> <v:f eqn="sum @8 21600 0"> <v:f eqn="prod @7 21600 pixelHeight"> <v:f eqn="sum @10 21600 0"> </v:formulas> <v:path extrusionok="f" gradientshapeok="t" connecttype="rect"> <o:lock ext="edit" aspectratio="t"> </v:shapetype><v:shape id="_x0000_i1025" type="#_x0000_t75" alt="" style="'width:10.5pt;"> <v:imagedata src="file:///C:\DOCUME~1\julie\LOCALS~1\Temp\msohtml1\01\clip_image001.gif" href="http://www.101cookbooks.com/mt-static/images/2007/icons/print.gif"> </v:shape><![endif]--><!--[if !vml]--><span style="font-size:100%;"><img src="file:///C:/DOCUME%7E1/julie/LOCALS%7E1/Temp/msohtml1/01/clip_image001.gif" shapes="_x0000_i1025" height="15" width="14" /></span><!--[endif]--></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><b style="">Proper blokes sausage fusilli…with spinach<o:p></o:p></b></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">Recipe adapted from Jamie <i style="">Oliver Cook with Jamie</i></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">I added sautéed spinach to this recipe and exchanged the white pasta for whole wheat making this a nutritious one pot meal.<span style=""> </span>It turns out that spinach and sausage make a yummy combination.</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">2 heaped tsp fennel seeds</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">2 dried chilies crumbled (rep pepper flakes work too)</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">Olive oil</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">1 lb 6 oz good quality coarse Italian sausage</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">½ lb spinach (one bag)</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">1 Tb dried oregano</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">Zest and juice of 1 lemon</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">1lb whole wheat fusilli or penne</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">Sea salt and pepper</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">1-2 Tb butter</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">A handful of parmesan</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">Cook your pasta in a large pan of salted boiling water according to the package instructions.<span style=""> </span>When the pasta has cooked al dente, drain it in a colander, reserving some of the cooking water and toss it in the pan with your sausage.<span style=""> </span></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">Bash up the fennel seeds and chilies in a pestle and mortar until coarsely crushed, then put to one side.<span style=""> </span>Slice spinach into ribbons.<span style=""> </span>Heat a splash of olive oil in a heavy-bottomed frying pan.<span style=""> </span>Remove the sausage casing and put the meat in the pan, really breaking it up using the back of a spoon.<span style=""> </span>Fry for few minutes until the meat starts to color and the fat has rendered slightly, then crush it once more so it resembles coarse mince.<span style=""> </span>Add the bashed-up fennel seeds and chilles and cook on a medium heat for around 5 minutes add the spinach.<span style=""> </span>Stir spinach to coat with the rendered fat and cook until wilted. Stir in your oregano.<span style=""> </span>Add the lemon zest and juice.<span style=""> </span>Turn off the heat.</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">Coat the pasta in all the lovely flavors then add the butter, Parmesan, and a few spoonfuls of the reserved cooking liquid.<span style=""> </span>Taste and check for seasoning, then serve immediately with a little extra grate Parmesan sprinkled over the top.</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><o:p> </o:p></span></p><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>juliehttp://www.blogger.com/profile/07320773255462503061noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-59115680816494636782010-05-12T10:08:00.000-07:002010-08-11T17:43:45.925-07:00Hi again. Well, we are up to our eyeballs in spinach. So this post is all about spinach. Spinach is a versatile green that can be eaten raw or cooked and everywhere in between. Spinach is extremely nutrient dense and has twice as much iron as other greens. Plus it is an excellent source of vitamin K, carotenes, vitamin C, folic acid, magnesium, cancer fighting flavonoids, and more. It is an excellent addition to quiches, pasta dishes, salads, and as a pizza topping. That being said, below I’ve listed two great recipes that showcase the spinach. One is a warm salad and the other is a lighter version of southern style creamed spinach. So enjoy – and eat your greens!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGJkeWA-5Rpvwz8t2-JoSR7vSa8xNznSSIglLKslZI_0RaUuMBpy09_HaaA-rbCZUAuFF_3C6TJdSVpVKSmmcpg4ErTf8CX4eaM7SRQRaYRsQD7yAeyaAcvmdvYyVGBQcQnnmfMsqDS9R/s1600/random+010.jpg"><img id="BLOGGER_PHOTO_ID_5470438966548732306" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; CURSOR: pointer; HEIGHT: 224px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGJkeWA-5Rpvwz8t2-JoSR7vSa8xNznSSIglLKslZI_0RaUuMBpy09_HaaA-rbCZUAuFF_3C6TJdSVpVKSmmcpg4ErTf8CX4eaM7SRQRaYRsQD7yAeyaAcvmdvYyVGBQcQnnmfMsqDS9R/s320/random+010.jpg" border="0" /></a><br /><span style="FONT-WEIGHT: bold"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Warm Spinach Salad with Reduced Balsamic, Baked Goat Cheese, Toasted Pine Nuts, and Sweet Cran</span><span style="FONT-WEIGHT: bold">berries</span><br />Recipe by Julie, serves 4<br /><br />½ cup balsamic vinegar<br />3 Tb goat cheese<br />½ pound fresh spinach (1 Synergy bag)<br />1 clove Synergy garlic or 2-3 medium, minced<br />~ ¼ cup extra virgin olive oil<br />¼ cup pine nuts<br />¼ cup sweet dried cranberries<br />salt and pepper to taste<br /><ol><li><p style="FONT-WEIGHT: normal">Preheat oven to 300 degrees.</p></li><li><p style="FONT-WEIGHT: normal">Combine the balsamic vinegar and garlic in a small saucepan and bring to a boil. Maintain a boil and reduce the vinegar for 5 minutes.</p></li><li><p style="FONT-WEIGHT: normal">Pile the goat cheese on a baking sheet and bake in the oven for 5-10 minutes or until soft and bubbly.</p></li><li><p style="FONT-WEIGHT: normal">Cut the spinach into 1-inch strips by making stacks of leaves and slicing through crosswise.</p></li><li><p style="FONT-WEIGHT: normal">Place all of the spinach in a bowl. Pour olive oil onto the spinach and toss gently with your fingers to coat all of the pieces with the oil. </p></li><li><p style="FONT-WEIGHT: normal">Toast the pine nuts in a dry skillet until fragrant and golden brown. Stir constantly when the pan gets hot.</p></li><li><p style="FONT-WEIGHT: normal">Pour the reduced but still hot balsamic over the spinach and toss with your fingers. If the spinach is not wilted put the spinach in a skillet on medium heat and toss constantly with tongs to warm through and wilt for just a couple minutes. Return the spinach to the large bowl.</p></li><li><p style="FONT-WEIGHT: normal">Toss the spinach with the pine nuts and cranberries and then pile the ooey-gooey goat cheese on top. Season with a little salt and pepper directly onto the salad. Yummy!</p></li></ol><span style="font-size:100%;"><br /><span style="font-size:130%;"><span style="FONT-WEIGHT: bold"></span></span></span><span style="FONT-WEIGHT: bold">Creamed Spinach with Yogurt and Dijon </span><br />Courtesy of “The Grit Cookbook” (My favorite vegetarian restaurant ever.) Serves 4<br /><br />1 Tb plus 1 tsp butter<br />½ medium yellow onion, finely minced<br />1 pounds fresh spinach (2 bags of Synergy spinach)<br />3/4 cup plain (whole fat) yogurt<br />¼ tsp Dijon or coarse-grained mustard<br />Generous pinch of freshly ground black pepper<br />Very small pinch of freshly ground nutmeg<br />2 tsp Worcestershire sauce (vegan if you got it on hand)<br /><p style="FONT-WEIGHT: normal"><span style="font-size:100%;">Melt butter in a medium saucepan and add onion. Saute over medium-high heat until caramelized, approximately 5 minutes. Add spinach and cover, stirring frequently over medium-high heat until fully softened and thoroughly warmed through.</span><br /></p><span style="font-size:100%;">Stir in yogurt and spices. Add Worcestershire sauce and continue cooking and stirring over medium heat until spinach is satisfactorily tender. </span><p style="FONT-WEIGHT: normal"><br /></p><p style="FONT-WEIGHT: normal"><br /></p><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>juliehttp://www.blogger.com/profile/07320773255462503061noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-42333010210275256942010-04-21T09:28:00.000-07:002010-04-21T09:58:45.597-07:00Braising Mix Two WaysAfter a long break, the Synergy Farm recipe blog will be up and running for the rest of the season. You can expect delicious and nutritious recipes for all the tasty produce coming out of the farm. We've been busy the last few weeks planting peas, potatoes, tomatoes, squash, onions, and spinach. My name is Julie and I'll be putting up seasonal recipes regularly. I love cooking and I love vegetables - so let's get started.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnMwVU7gxtRupZo90pfn5-nsyzG4rKLdoFg4k-hbcbn0Pf3skTJ5gQ_MGEs_YHTRZEuzj1j7JvUln-z3Bz-iVZVd2YO5yDJjVo6ctSoGr3ZuY0McKE269s1YRS3cgH6TPbqnjxxqE0gID/s1600/recipe+blog.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnMwVU7gxtRupZo90pfn5-nsyzG4rKLdoFg4k-hbcbn0Pf3skTJ5gQ_MGEs_YHTRZEuzj1j7JvUln-z3Bz-iVZVd2YO5yDJjVo6ctSoGr3ZuY0McKE269s1YRS3cgH6TPbqnjxxqE0gID/s320/recipe+blog.jpg" alt="" id="BLOGGER_PHOTO_ID_5462634251799905874" border="0" /></a>The Synergy Farm braising mix can be any combination of kale, mustard, chard, tatsoi, and mizuna. Greens are the most nutritious vegetables out there. They are filled with vitamins C, B6, B1, B2, E, plus manganese, copper, iron, and calcium!
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<br />Some people don't know what to do with leafy greens. So, here are two yummy ways to enjoy bags of braising mix available now.
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<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5Cjulie%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><title>˜</title><!--[if gte mso 9]><xml> <o:documentproperties> <o:author>Steven Hopp</o:Author> <o:version>11.6360</o:Version> </o:DocumentProperties> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} p.Default, li.Default, div.Default {mso-style-name:Default; mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; mso-layout-grid-align:none; text-autospace:none; font-size:12.0pt; font-family:Arial; mso-fareast-font-family:"Times New Roman"; color:black;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:630940488; mso-list-type:hybrid; mso-list-template-ids:923838890 67698703 67698713 67698715 67698703 67698713 67698715 67698703 67698713 67698715;} @list l0:level1 {mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in;} @list l1 {mso-list-id:785654871; mso-list-type:hybrid; mso-list-template-ids:1653111008 67698703 67698713 67698715 67698703 67698713 67698715 67698703 67698713 67698715;} @list l1:level1 {mso-level-tab-stop:.5in; mso-level-number-position:left; text-indent:-.25in;} ol {margin-bottom:0in;} ul {margin-bottom:0in;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p style="font-weight: bold;" class="MsoNormal">Braised Greens with Red Wine Vinegar</p> <p class="MsoNormal">Serves 4-6, recipe by Julie</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">
<br /></p><p class="MsoNormal">1 medium yellow onion, sliced into thin half moon </p> <p class="MsoNormal">1 clove Synergy Farm elephant garlic (or 2-3 regular), minced</p> <p class="MsoNormal">3 Tb olive oil, divided</p> <p class="MsoNormal">¾ tsp sea salt, divided</p> <p class="MsoNormal">1 lb Synergy Farm braising mix (or straight kale)</p> <p class="MsoNormal">3 cups water or broth</p> <p class="MsoNormal">2-3 carrots, ribbons (~1 cup)</p> <p class="MsoNormal">¼ tsp garlic powder</p> <p class="MsoNormal">¼ cup red wine vinegar</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <ol style="margin-top: 0in;" start="1" type="1"><li class="MsoNormal" style="">Heat a heavy bottom large stock pot over medium heat.<span style=""> </span>When pan is hot add 1 Tb oil, onion, garlic and ¼ tsp sea salt. Stir to coat the onion and sweat the onion on medium heat until soft and translucent.</li><li class="MsoNormal" style="">Chop the braising mix into 2 inch chunks.<span style=""> </span>You can pull the leaves off of the midribs or leave them intact if you want to save time. The leaves and mid ribs are small and not too fibrous right now so the choice is yours. </li><li class="MsoNormal" style="">Add the braising mix and the 3 cups of water/broth.<span style=""> </span>Stir frequently for 1-2 minutes to get all the greens wilted and wet.<span style=""> </span>Cook on medium heat for 10 minutes.</li><li class="MsoNormal" style="">Uncover and give the greens a stir.<span style=""> </span>At this point they should just be peeking out from the liquid.<span style=""> </span>Leave the pot uncovered and cook for 10 more minutes.</li><li class="MsoNormal" style="">Meanwhile use a vegetable peeler to make long ribbons out of your carrots.<span style=""> </span>Shoot for about 1 cup of carrot ribbons.</li><li class="MsoNormal" style="">Add the carrots, garlic powder, red wine vinegar, ½ tsp sea salt, and 2 Tb olive oil.<span style=""> </span>Stir to combine and simmer for a couple more minutes.<span style=""> </span></li><li class="MsoNormal" style="">Enjoy.</li></ol> <p class="MsoNormal"><o:p> </o:p></p> <p class="Default"><o:p> </o:p></p> <p style="font-weight: bold;" class="MsoNormal"><span style=""> </span>
<br /></p><p style="font-weight: bold;" class="MsoNormal">Eggs in a Nest </p> <p class="MsoNormal">From <i style="">Animal Vegetable Miracle</i> recipe written by Camille Kingsolver</p> <p class="MsoNormal">(This recipe makes dinner for a family of four, but can easily be cut in half.) </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">
<br /></p><p class="MsoNormal">1 medium onion, chopped </p> <p class="MsoNormal">garlic to taste, chopped</p> <p class="MsoNormal">Carrots, chopped <span style=""> </span></p> <p class="MsoNormal">½ cup sun dried tomatoes </p> <p class="MsoNormal">2 bags of Synergy Farm braising mix, coarsely chopped</p> <p class="MsoNormal">8 Synergy Farm eggs </p> <p class="MsoNormal">Sea salt and pepper</p> <p class="MsoNormal">Cooked brown rice (optional)</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <ol style="margin-top: 0in;" start="1" type="1"><li class="MsoNormal" style="">Sauté onions and garlic in olive oil in a wide skillet until lightly golden. </li><li class="MsoNormal" style="">Add carrots and tomatoes and sauté for a few more minutes, adding just enough water to rehydrate the tomatoes. </li><li class="MsoNormal" style="">Mix in greens and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock. </li><li class="MsoNormal" style="">Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. </li><li class="MsoNormal" style="">Remove from heat and serve over cooked brown rice.<span style=""> </span>Add salt and pepper to taste. </li></ol> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">
<br /></p><p class="MsoNormal">Note – This makes a great breakfast, with or without the rice.</p>
<br /><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>juliehttp://www.blogger.com/profile/07320773255462503061noreply@blogger.com1tag:blogger.com,1999:blog-531522043444152206.post-87785718452074011382010-03-08T12:08:00.000-08:002010-03-08T12:46:29.105-08:00<div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>Synergy Farmhttp://www.blogger.com/profile/11851136255175913139noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-46634643207040121512010-02-10T16:04:00.000-08:002010-02-10T17:24:53.588-08:00French Chicken in a Pot --- the other best way to cook a Synergy chicken<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5f4MaBX0nPfbKaFckNH0qWiFbqjev8lr422AufyKUPgobYjsI02fqiHiGmBL-bDkcuo0rDHCFCof-DlTx-QXEbcP4vUZGhJzmwfxfWLGwc5_Y95uHy32yXDezyvmqlDStOT359_Ixngdt/s1600-h/P1050624.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5f4MaBX0nPfbKaFckNH0qWiFbqjev8lr422AufyKUPgobYjsI02fqiHiGmBL-bDkcuo0rDHCFCof-DlTx-QXEbcP4vUZGhJzmwfxfWLGwc5_Y95uHy32yXDezyvmqlDStOT359_Ixngdt/s320/P1050624.jpg" alt="" id="BLOGGER_PHOTO_ID_5436789020491412402" border="0" /></a><span style="color: rgb(255, 102, 0);font-size:85%;" ><br /><span style="font-style: italic;">The meat is gorgeously juicy!!!</span></span><br /><br /><br /></div><span style="font-size:85%;">From Cook's Illustrated with their wonderfully detailed recipes! </span><br /><br /><span style="font-weight: bold;">One synergy chicken, any size you choose, wings tucked under back</span> <span style="font-weight: bold;"><br />1 tblsp olive oil</span> <span style="font-weight: bold;"><br />3 large Synergy garlic cloves</span><br /><span style="font-weight: bold;">1 small onion</span> <span style="font-weight: bold;"><br />1 bay leaf</span><br /><span style="font-weight: bold;">salt and pepper</span> <span style="font-weight: bold;"><br />optional fresh rosemary</span> <span style="font-weight: bold;"><br />1 tsp lemon juice</span><br /><br />And, special equipment: <span style="font-weight: bold;"><br />DUTCH OVEN or other oven safe large pot plus a sheet of aluminum foil</span><br /><br /><span style="font-size:85%;">Place oven rack in lowest position and heat oven to 250 degrees. Pat your chicken dry and season it with salt and pepper.<br /><br />Heat the oilve oil in your large dutch oven over medium heat just until smoking. Add chicken, breast side down; scatter onion, garlic, bay leaf, and optional rosemary around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden sppon inserted into the cavity of the bird, flip the chicken and cook other side until well browned, about 6-8 minutes.<br /><br />Remove dutch oven from heat and if you are concerned your dutch oven does not have a tight seal, or are using teh large oven safe pot rather than a dutch oven, then cover the pot with aluminum foil and then place lid tightly on top. Transfer it to the oven and cook for 80-110 minutes till cooked through. Check it as often as possible, so as to not let too much of the juices escape as steam.</span><br /><span style="font-size:85%;"><br />Transfer chicken to a cutting board, tent with foil and let rest for 20 minutes. Meanwhile, strain chicken juices from the pot and skim and discard solids and fat. You'll have about 3/4 cup juices. Allow the juices to settle for about 5 minutes.<br /><br />Pour juices into saucepan and as you carve the chicken add any other juices into saucepan. Then, tasting as you go, add up to 1 tsp lemon juice into what is now your "jus." Serve chicken with jus in a gravy boat at the table. </span><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>Sacramentohttp://www.blogger.com/profile/08392729884126143371noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-9889925549734665152009-12-25T15:26:00.000-08:002010-02-10T17:25:28.378-08:00Freezing Green Beans and Snow Peas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHviCbIFr-Z4ppsGQN6pnCy2ak2tEO3kpresgc3UgV8tAwtLi_nviCOitXxuFLbO3QI_jUtjYmotNTffx8-UbyK6kprbkvjgAYvz8Jq5vtSRuEXjP9HFA01ARTVfBFP93sI7QGZwnoWjbA/s1600-h/P1040485.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 246px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHviCbIFr-Z4ppsGQN6pnCy2ak2tEO3kpresgc3UgV8tAwtLi_nviCOitXxuFLbO3QI_jUtjYmotNTffx8-UbyK6kprbkvjgAYvz8Jq5vtSRuEXjP9HFA01ARTVfBFP93sI7QGZwnoWjbA/s320/P1040485.jpg" alt="" id="BLOGGER_PHOTO_ID_5368590842982499522" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbwNbbSOCkaMeWynfRHHE41T4sxrGKV-T0i8aXTOzJMKosQcswDXyHrj3-zBCy6p_vYbc8vgdtLX3cR4FUHlZlSr5E6Y5bSdlR2YQSQctGJloCGR7avieVFPkC24_rzu7qLROSdnvnBkn/s1600-h/P1040486.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbwNbbSOCkaMeWynfRHHE41T4sxrGKV-T0i8aXTOzJMKosQcswDXyHrj3-zBCy6p_vYbc8vgdtLX3cR4FUHlZlSr5E6Y5bSdlR2YQSQctGJloCGR7avieVFPkC24_rzu7qLROSdnvnBkn/s320/P1040486.jpg" alt="" id="BLOGGER_PHOTO_ID_5368590832689574802" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODyaxymYyvFyBHqIT2MmEYJXrQQxnOwkG_iLCqEKt79lVZNY9sLf3WkPBPtBDzx9EEixMdK7s7kS_c4_b0iGhWNFZGu3wUclkEMlzGg5wj_9RMiYRO-9WT2hrOfQIlGF1IKlw6oeqQRM6/s1600-h/P1040487.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 222px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODyaxymYyvFyBHqIT2MmEYJXrQQxnOwkG_iLCqEKt79lVZNY9sLf3WkPBPtBDzx9EEixMdK7s7kS_c4_b0iGhWNFZGu3wUclkEMlzGg5wj_9RMiYRO-9WT2hrOfQIlGF1IKlw6oeqQRM6/s320/P1040487.jpg" alt="" id="BLOGGER_PHOTO_ID_5368590825967621634" border="0" /></a><br /><ol><li>Bring a very big pot of generously salted water to a rolling boil (the kind that will quickly come back after you add your room temperature beans.)</li><li>Add rinsed beans, in one pound batches, though that depends on just how big your pot is. Do not crowd the beans!! </li><li>Boil , or as it is more technically called, blanch the beans for 2-3 minutes depending on just how big your beans are and whether or not you left them whole, or chose to cut them into 1 inch or 2 inch segments.</li><li> Drain immediately and rinse under cold water to stop the cooking process. The key is that your beans are partially blanched, not completely blanched, before freezing.</li><li> Shake the beans so that most of the water drips off and then lay them out of a baking sheet. If they seem really wet, pat them dry, to minimize ice crust formation on their surface.</li><li> Then place your sheet, of well spread out beans in the freezer and come back to it in a half hour or so. What you are doing is beginning the freezing process in such a way that each bean freezes on its own, and not in a crammed, packed mass stuffed inside a ziploc bag. You want inidividual frozen beans, not a frozen ice block of beans. </li><li> After a half hour or so of freezer time on the tray, go ahead and place them into ziploc bags with as much air as possible squeezed out of them. </li><li> Come December, enjoy your summer green beans and snow peas by pulling out a bag full and blanching them straight from the freezer for 2-4 minutes in a big, well salted, rigorously boiling pot of water!!!!</li></ol><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2kcT8TTSKf-q5KqOenN1fs-_G4u_xIhez4_0MMyPfdc8lxqB8ejhyW2t_yZgS5xC4U4vBIBjzXtWeEsZV_xLvqC5bNPAlPnCvdNHhIFYVKFg_xfXWeXsJ5Q37lxfotZlTz_Y2BOoVRBYh/s1600-h/P1040488.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2kcT8TTSKf-q5KqOenN1fs-_G4u_xIhez4_0MMyPfdc8lxqB8ejhyW2t_yZgS5xC4U4vBIBjzXtWeEsZV_xLvqC5bNPAlPnCvdNHhIFYVKFg_xfXWeXsJ5Q37lxfotZlTz_Y2BOoVRBYh/s320/P1040488.jpg" alt="" id="BLOGGER_PHOTO_ID_5368590815355494834" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixFBt2EM_3hCEDp0qt46lL9w4raoqhg5nd-mYubvjkkm8yncSO25S7gkanYtOYuSUCcTh883OPFfzkBLI0xktwROju_ZaptbgKUnwPil3jFNqrvsU8CsfDcHfVL4fIpbs522i8G7tfejBK/s1600-h/P1040522.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixFBt2EM_3hCEDp0qt46lL9w4raoqhg5nd-mYubvjkkm8yncSO25S7gkanYtOYuSUCcTh883OPFfzkBLI0xktwROju_ZaptbgKUnwPil3jFNqrvsU8CsfDcHfVL4fIpbs522i8G7tfejBK/s320/P1040522.jpg" alt="" id="BLOGGER_PHOTO_ID_5368590846741164258" border="0" /></a><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>Sacramentohttp://www.blogger.com/profile/08392729884126143371noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-75336114658246422302009-12-07T11:07:00.000-08:002009-12-07T16:46:43.027-08:00Thomas Keller's Favorite Simple Roast Chicken is My Favorite Too<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42a2QnA58pDHhLWHzMuhM3cFMjJOIVX7MWXh8v4XWzU0oScvVng0vcCRFtUoLc-OS1mi5OnmNmsZEgNCKCjOFt9xGm3V_L3HK5S6oOeBvUAzPbtkvwdk40mDXmDdVGKE5mVWFnuGzQ9-n/s1600-h/P1040589.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42a2QnA58pDHhLWHzMuhM3cFMjJOIVX7MWXh8v4XWzU0oScvVng0vcCRFtUoLc-OS1mi5OnmNmsZEgNCKCjOFt9xGm3V_L3HK5S6oOeBvUAzPbtkvwdk40mDXmDdVGKE5mVWFnuGzQ9-n/s320/P1040589.jpg" alt="" id="BLOGGER_PHOTO_ID_5412655648884829330" border="0" /></a><span style="font-size:85%;"><span style="color: rgb(255, 102, 0); font-style: italic;">Rich golden brown, crispy skin, juicy flesh. It looks that good because it is that good.</span></span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnPklkr7aMJ1CgoQKNAx8B0RyaGmt_JsKzXH4eswzYbiUg-tqcohiTIPQngLuAufhdd32G_UnmiW8QIh0Zx08wp99uLJ-RCRJEtBHpEdzuKZHyxbX4eZC1YuCmuZ4d-vhfm8P4fWMAgIv/s1600-h/P1040576.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnPklkr7aMJ1CgoQKNAx8B0RyaGmt_JsKzXH4eswzYbiUg-tqcohiTIPQngLuAufhdd32G_UnmiW8QIh0Zx08wp99uLJ-RCRJEtBHpEdzuKZHyxbX4eZC1YuCmuZ4d-vhfm8P4fWMAgIv/s320/P1040576.jpg" alt="" id="BLOGGER_PHOTO_ID_5412655173855027650" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;"><span style="color: rgb(255, 102, 0);">Salt, salt, salt, pepper. Hot oven.<br /><br /></span></span></span></div><span style="font-size:100%;"><span style="font-weight: bold;">a chicken</span> <span style="font-weight: bold;"><br />salt</span> <span style="font-weight: bold;"><br />pepper</span> <span style="font-weight: bold;"><br />kitchen string (optional)</span> <span style="font-weight: bold;"><br />thyme (optional)</span></span><br /><br />This recipe is from <a href="http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348">Thomas Keller</a> in his own voice!<br />It's DELICIOUS! And SOOOOO easy, I can't tell you enough times. It's <span style="font-weight: bold;">EASY</span>! Sometimes I <a href="http://www.chow.com/stories/10322">truss</a> the bird, sometimes I don't. I only bothered with the thyme once. It is so simply good even without it. Why? Because the Synergy chickens are amazing and, I speak from first hand knowledge, taken care of so very well.<br /><blockquote><p> <span style="font-size:100%;">"Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better. </span></p> <p><span style="font-size:100%;"> Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird. </span></p> <p><span style="font-size:100%;"> Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper. </span></p> <p><span style="font-size:100%;"> Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. </span></p> <p><span style="font-size:100%;"> Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good."</span></p></blockquote><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>Sacramentohttp://www.blogger.com/profile/08392729884126143371noreply@blogger.com1tag:blogger.com,1999:blog-531522043444152206.post-77450872223423581772009-12-01T16:42:00.000-08:002009-12-08T21:51:56.410-08:00Synergy Chicken Stock, nonchalantly<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMB3QKP0F96TTfo6XhD9FH-UYNibItsyRuD3lvW0gpGJeWNuTuPzKWedvQ-XWaACHgoOWc9qsHoJiN6URvUByEl4Ey1S_RYcbOSFteO46X7_mcxXDMh0qAES-ynK_M57_EptSHpRFPRNU/s1600-h/P1040705.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 245px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMB3QKP0F96TTfo6XhD9FH-UYNibItsyRuD3lvW0gpGJeWNuTuPzKWedvQ-XWaACHgoOWc9qsHoJiN6URvUByEl4Ey1S_RYcbOSFteO46X7_mcxXDMh0qAES-ynK_M57_EptSHpRFPRNU/s320/P1040705.jpg" alt="" id="BLOGGER_PHOTO_ID_5412667701416127634" border="0" /></a><span style="color: rgb(255, 102, 0); font-style: italic;font-size:85%;" >Concentrated chicken stock. Simmered once more after pouring through a sieve. I save the beautiful fat on top.<br /><br /></span></div><span style="font-weight: bold;">one chicken carcass</span> (or two if you have a big enough pot and have been saving them in your freezer)<br /><br />This is more of a testimony than a recipe, on purpose.<br /><br />There are endless ways to make stock. Some include onions, celery, herbs. Others instruct you to skim constantly. A recipe might tell you to simmer for no less than three hours, others say to simmer twice. I find that making chicken stock is a forgiving task. Sometimes I skim every fifteen minutes. Other times, I have forgotten to skim until the very end. It is something I put on the stove and walk away from. While it simmers, I putter around elsewhere, carefree.<br /><br />Most of the time with chickens as flavorful as Synergy's I don't add anything to the pot besides the carcass, water to cover by a couple inches, and some shakes of salt and pepper. If I have half an onion or some "seconds" carrots, I'll throw those in. But I never add herbs or garlic or celery, since I don't know what I'll use the stock for ultimately and maybe I won't want those flavors.<br /><br />High heat is initially necessary to bring your big pot of water and carcass to a boil, but then turn it down and find a gently simmering heat. Leave it uncovered, and skim occasionally. If the water level gets low, add some water, but try and avoid that problem by finding the gentle simmer point. Then three hours later or so, pour the stock through a large sieve and discard the solids. Chill stock, uncovered, until cool, then cover. Refrigerate or freeze. Discard the solidified fat before using stock, or better yet, save it for some future use.<br /><br />To save space in your freezer, concentrate your stock by simmering it down after pouring it through a sieve.<div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>Sacramentohttp://www.blogger.com/profile/08392729884126143371noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-57023353010786727982009-08-10T08:20:00.000-07:002009-08-10T19:06:52.969-07:00Canned Dilly Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI6FaA7GsTQ1DHPpGXXtmalMlG3HzT-ggySkl5UWPTuXarXmHkF_fd_ATzut6dyu_7MPbrTd34dVDT7T8ZsxYKYS_KITkPBWkF0s0oL1EyYUnoxw2ZbsLJWhxTXkH4b_Jp6Ct7zVShoU5f/s1600-h/IMG_4063.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI6FaA7GsTQ1DHPpGXXtmalMlG3HzT-ggySkl5UWPTuXarXmHkF_fd_ATzut6dyu_7MPbrTd34dVDT7T8ZsxYKYS_KITkPBWkF0s0oL1EyYUnoxw2ZbsLJWhxTXkH4b_Jp6Ct7zVShoU5f/s400/IMG_4063.jpg" alt="" id="BLOGGER_PHOTO_ID_5368434192659638930" border="0" /></a><br />The green bean glut is on!<br /><br />After the harvest on Friday, we knew we had more beans than we could possibly sell or eat at once, so Saturday evening, spurred by the abundance, we undertook our first canning project of the season.<br /><br />As amateur canners, we carefully consulted and stuck to the recommendations of Nancy Chioffi and Gretchen Mead's book <span style="font-style: italic;">Keeping the Harvest</span>. Their recipe for dilly beans and general processing instructions were easy to follow, and we only needed a few special tools:<br /><ul><li>pint-jars</li><li>new pint lids</li><li>large pot</li><li>makeshift canning rack to keep the jars off the bottom during processing (we used the rings off old canning lids)</li><li>jar lifter (available at the grocery store)</li></ul>If you don't have experience canning, it's best to head to the bookstore or to the library (or jump on the internet) and read up before you get started.<br /><br />We haven't opened a jar to try them yet, but the process seemed like a success. Do you have a favorite bean canning recipe? <a href="http://synergyfarmrecipes.blogspot.com/2009/06/share-your-own-recipes.html">We'd love to hear about it!</a><br /><br /><span style="font-style: italic;font-size:85%;" >from </span><span style="font-size:85%;">Keeping the Harvest </span><span style="font-style: italic;font-size:85%;" >by Nancy Chioffi and Gretchen Mead</span><span style="font-size:85%;"><br /></span><br /><span style="font-weight: bold;">2 lbs <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">green and yellow wax beans</a>, trimmed</span><br /><span style="font-weight: bold;">1 tsp cayenne pepper</span><br /><span style="font-weight: bold;">4 cloves <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">garlic</a></span><br /><span style="font-weight: bold;">4 heads dill</span><br /><span style="font-weight: bold;">2 1/2 cups water</span><br /><span style="font-weight: bold;">2 1/2 cups vinegar</span><br /><span style="font-weight: bold;">1/4 cup canning salt</span><br /><br /><span style="font-size:85%;">Pack beans, lengthwise, into hot pint jars, leaving 1/2 inch headroom. The jars shouldn't end up too full -- leave enough room for vinegar solution to flow between beans. To each pint, add 1/4 tsp cayenne pepper, 1 clover garlic, and 1 head dill. Combine remaining ingredients and bring to a boil. Pour boiling hot water over beans, leaving 1/4 inch headroom. Adjust caps. Process pints 10 minutes in boiling water bath (10 minutes from the point when water is boiling vigorously). Yield: 4 pints.<br /><br />For best flavor let the canned beans stand for at least two weeks before serving. This allows the flavor to develop. And don't worry if they look shrivelled right after processing. They'll plump up in 4-6 weeks.</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQwb-ySWNk7Ei9YuAlu6STbeTKzCCzouB5_7MfyXtjK-_TkVCDpM0m-cCybtsMCxDQ9WuAt_7GDBiVZ_uCWaXHBW6smbaOw17dFD6Ts_LlS2NxJGwSDjbUuvWxLwuU9TfkDK8QnNFJNCt/s1600-h/IMG_4052.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQwb-ySWNk7Ei9YuAlu6STbeTKzCCzouB5_7MfyXtjK-_TkVCDpM0m-cCybtsMCxDQ9WuAt_7GDBiVZ_uCWaXHBW6smbaOw17dFD6Ts_LlS2NxJGwSDjbUuvWxLwuU9TfkDK8QnNFJNCt/s400/IMG_4052.jpg" alt="" id="BLOGGER_PHOTO_ID_5368428335950983330" border="0" /></a><span style="font-style: italic; color: rgb(204, 102, 0);font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;">Fresh beans, trimmed to leave 1/2'' headroom in the jar and rinsed in a colander</span></span></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrF3OhDNAS0om5YPWEOqpdbdlneLwyGVmIZbrHYPHFePd6NHf_h5YwHXr9tYo7n41fGJreYsenBCKAWxo39KXAg0gRc6noPdsBR8eD6m03Xk-lM3U6WYq-AfHI63J22kFhpvgDZtuboIfF/s1600-h/IMG_4060.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrF3OhDNAS0om5YPWEOqpdbdlneLwyGVmIZbrHYPHFePd6NHf_h5YwHXr9tYo7n41fGJreYsenBCKAWxo39KXAg0gRc6noPdsBR8eD6m03Xk-lM3U6WYq-AfHI63J22kFhpvgDZtuboIfF/s400/IMG_4060.jpg" alt="" id="BLOGGER_PHOTO_ID_5368428355100539570" border="0" /></a><span style="font-style: italic; color: rgb(204, 102, 0);font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;">Beans packed in the pint jars, topped with a garlic clove, a dill-head, and 1/4 tsp of cayenne pepper</span></span></span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gmFw8Ydt9s66769YcmODGdSgMes-YW5gYe01pSa9bmjOjNtzoM_FoRd3mWC2bbVzImjD4UY0cba-wAGMjjW55WAIGQ_k9NfoxX3f00NaWvVxuJ2mORznDfyPkiGb164B7mKevbJY7JxR/s1600-h/IMG_4061.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gmFw8Ydt9s66769YcmODGdSgMes-YW5gYe01pSa9bmjOjNtzoM_FoRd3mWC2bbVzImjD4UY0cba-wAGMjjW55WAIGQ_k9NfoxX3f00NaWvVxuJ2mORznDfyPkiGb164B7mKevbJY7JxR/s400/IMG_4061.jpg" alt="" id="BLOGGER_PHOTO_ID_5368428374789173394" border="0" /></a><span style="font-style: italic; color: rgb(204, 102, 0);font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;">Once the jars are filled with the hot vinegar solution (leaving 1/4'' headroom), we wiped the tops of the jars with a dry paper towel to remove any moisture that might inhibit the seal. Then we put on the tops and screwed on the rings.</span></span></span><br /><span style="font-style: italic; color: rgb(204, 102, 0);font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;"></span></span></span></div><span style="font-style: italic; color: rgb(204, 102, 0);font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;"><br /></span></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2sRYX5CFIKIDQuVukhagT4sfVXwH59u42X0aZfNl2URXBZpiFL0hqn0XQCi4nNf0CBWHiMwtqtdOHrdAIORQr5aUimBPixke8tUUv1ADTZ65V1sal2BheloP2I7IGJZ8J8_r4OB-QMnm/s1600-h/IMG_4070.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2sRYX5CFIKIDQuVukhagT4sfVXwH59u42X0aZfNl2URXBZpiFL0hqn0XQCi4nNf0CBWHiMwtqtdOHrdAIORQr5aUimBPixke8tUUv1ADTZ65V1sal2BheloP2I7IGJZ8J8_r4OB-QMnm/s400/IMG_4070.jpg" alt="" id="BLOGGER_PHOTO_ID_5368434197089277042" border="0" /></a><span style="font-style: italic; color: rgb(204, 102, 0);font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;">The jars were added to a pre-heated pot of water, positioned atop our makeshift can rack, made of old canning lid rings. It's important to use a rack and to make sure the jars don't touch each other or the sides of the pot in order to ensure an even temperature around the jar during processing. Once the water came to a boil, we processed for 10 minutes. </span></span></span><br /><span style="font-style: italic; color: rgb(204, 102, 0);font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;"></span></span></span></div><span style="font-style: italic; color: rgb(204, 102, 0);font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;"><br /></span></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljqYZJomr4ElVxTt1yTTdBCk91zwici7Aqo6ujFnaxGHoUHrPAiaJuNFeT_ZJKOQDnbqPde9g62DGeuH7jgtzIDewVN3yUYJrcubjGQajozXsYKf0jGcLt8YF9xACdRxSqEzOTJNsLtgD/s1600-h/IMG_4073.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljqYZJomr4ElVxTt1yTTdBCk91zwici7Aqo6ujFnaxGHoUHrPAiaJuNFeT_ZJKOQDnbqPde9g62DGeuH7jgtzIDewVN3yUYJrcubjGQajozXsYKf0jGcLt8YF9xACdRxSqEzOTJNsLtgD/s400/IMG_4073.jpg" alt="" id="BLOGGER_PHOTO_ID_5368434206422719970" border="0" /></a><span style="font-style: italic; color: rgb(204, 102, 0);font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;">We lifted out the jars with our handy jar-lifter and put them in a draft-free place to cool for 12 hours.</span></span></span><br /><span style="font-style: italic; color: rgb(204, 102, 0);font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;"></span></span></span></div><span style="font-style: italic; color: rgb(204, 102, 0);font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;"><br /></span></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbEZAf_HjY9ueyx-GafpI5K4-SKNll4wA6LdFwKU3duON2DGAQjw5SX9lDJwS9qGS_eKkm0NB2oeVCyUtjTYk-MBnCFlf4gQgqF3hBsyF6ch8VpXY6BIC1S8uW3taiJfOWFKHrFzpDfby/s1600-h/IMG_4072.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbEZAf_HjY9ueyx-GafpI5K4-SKNll4wA6LdFwKU3duON2DGAQjw5SX9lDJwS9qGS_eKkm0NB2oeVCyUtjTYk-MBnCFlf4gQgqF3hBsyF6ch8VpXY6BIC1S8uW3taiJfOWFKHrFzpDfby/s400/IMG_4072.jpg" alt="" id="BLOGGER_PHOTO_ID_5368434202918591090" border="0" /></a><span style="font-style: italic; color: rgb(204, 102, 0);font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;">The beans were a little shrively, but our sources promise this will go away in a few weeks.</span></span></span><br /><span style="font-style: italic; color: rgb(204, 102, 0);font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;"></span></span></span></div><span style="font-style: italic; color: rgb(204, 102, 0);font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;"><br /></span></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGub6e7QXAcCNB1Vq53noGvkqZhrlkI-0Bl1YiPq9WC3Dp5KsO1X9tpQJBXk4NyC9v6K1WOG9xYUCbx1WqCTMkQMw2ownuwqThxDt-2novy9FPNbbMIKFSzw61Hz9EGsa35ZG_Tt9C677g/s1600-h/IMG_4097.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGub6e7QXAcCNB1Vq53noGvkqZhrlkI-0Bl1YiPq9WC3Dp5KsO1X9tpQJBXk4NyC9v6K1WOG9xYUCbx1WqCTMkQMw2ownuwqThxDt-2novy9FPNbbMIKFSzw61Hz9EGsa35ZG_Tt9C677g/s400/IMG_4097.jpg" alt="" id="BLOGGER_PHOTO_ID_5368434211325958210" border="0" /></a><span style="font-style: italic; color: rgb(204, 102, 0);font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;">After 12 hours, we tested the seal by removing the ring and lifting the jar by the flat lid. Success!</span></span></span><br /></div><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>Jesshttp://www.blogger.com/profile/07319189630137216948noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-21101284614929764832009-07-26T15:25:00.000-07:002009-07-26T15:37:47.802-07:00Bran Carrot Squash Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWNlSyiceYofVKOQFvMDNwu4jshUinf4CYFfDWKNgmJUU2n2iiM-HF209o-3j10vi170xIAZNbZKdCuZOtBU0SxuZztJBJaNlCAE8w9GjwJheAXS_nOvEEDLRdIBK9gjoC3q1I3alY5ZL/s1600-h/IMG_3851.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWNlSyiceYofVKOQFvMDNwu4jshUinf4CYFfDWKNgmJUU2n2iiM-HF209o-3j10vi170xIAZNbZKdCuZOtBU0SxuZztJBJaNlCAE8w9GjwJheAXS_nOvEEDLRdIBK9gjoC3q1I3alY5ZL/s400/IMG_3851.jpg" alt="" id="BLOGGER_PHOTO_ID_5362900292958240514" border="0" /></a><br /><br /><br />If you find yourself with lots of carrots or lots of extra zucchini, you can change the recipe to accommodate. If you happen to get an extra juicy carrot or zucchini, try to remove some of the liquid by squeezing a cup at a time in a paper towel. You can grate the veggies by hand, but if you have a food processor, by all means, save yourself some time and use it!<br /><br />A few times when I've made this recipe, the muffins came out a little too sweet for my taste, likely because the carrots I used were super-sweet already. Consider crunching on a bite of your carrots before shredding, and cutting the sugar by up to half.<br /><br /><span style="font-weight: bold;">1 cup whole wheat pastry flour</span><br /><span style="font-weight: bold;">1 1/4 cup wheat bran</span><br /><span style="font-weight: bold;">3/4 tsp baking soda</span> <span style="font-weight: bold;"><br />1 1/2 tsp baking powder</span><br /><span style="font-weight: bold;">1/2 tsp salt</span><br /><span style="font-weight: bold;">1 1/2 tsp ground cinnamon</span> <span style="font-weight: bold;"><br />1/4 tsp grated nutmeg</span> (optional) <span style="font-weight: bold;"><br />2 large eggs</span><br /><span style="font-weight: bold;">1/2 cup organic canola oil</span> <span style="font-weight: bold;"><br />1 teaspoon pure vanilla extract</span> <span style="font-weight: bold;"><br />2 cups grated raw <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">carrot</a></span><br /><span style="font-weight: bold;">1 cup grated <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">raw zucchini or other summer squash</a>.</span><br /><span style="font-weight: bold;">1/4 cup light brown sugar</span> <span style="font-weight: bold;"><br />1/2 cup granulated white sugar</span> <span style="font-weight: bold;"><br />1 cup raisins</span> <span style="font-weight: bold;"><br />1 cup walnuts (optional)</span><br /><br /><span style="font-size:85%;">Preheat oven to 400. Grease your muffin tin really really well and consider using muffin liners to make things easier on yourself -- this is important. The bran and all the carrots make these muffins fall apart more easily, so you'll need to take care or your muffins will stick and your tops will fall off. This is okay in a Seinfeld episode, but less cool in real life. If you're filling the muffin pan to the top because you want big crispy muffin tops, also make sure that you grease the top of the pan and not just the inside of the cups or it will stick.<br /><br />Mix dry ingredients: flour, bran, salt, bkg pwdr, bkg soda, nutmeg, cinnamon. In separate bowl, mix eggs, oil, vanilla, and sugar.<br /><br />Add carrot & squash into wet stuff and mix to coat, then gently fold in dry ingredients 1/4 at a time until just combined.<br /><br />Add raisins and walnuts, stir gently, then fill greased muffin cups 3/4 to all-the-way full. Cook 20-25 minutes at 400<br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jLkDm3hDfkZ_TltRxyrmdAVmTF2wjrLOAC2OLmJxpAi3erzmjRV55iKYdyd_pmey1fLVrbk1DgSH2X9-D0Ke4HMFNWS4uSlurgFKAJ7L_-jd3h3oj0GP4yJaBfOVLtQeOBR_vVOADQVP/s1600-h/IMG_3856.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jLkDm3hDfkZ_TltRxyrmdAVmTF2wjrLOAC2OLmJxpAi3erzmjRV55iKYdyd_pmey1fLVrbk1DgSH2X9-D0Ke4HMFNWS4uSlurgFKAJ7L_-jd3h3oj0GP4yJaBfOVLtQeOBR_vVOADQVP/s400/IMG_3856.jpg" alt="" id="BLOGGER_PHOTO_ID_5362900294241416002" border="0" /></a><span style="font-style: italic;"> <span style="font-size:85%;"><span style="color: rgb(204, 102, 0);">A yummy breakfast treat -- goes great with a steaming cup of coffee</span></span></span><br /></div><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>Jesshttp://www.blogger.com/profile/07319189630137216948noreply@blogger.com3tag:blogger.com,1999:blog-531522043444152206.post-44353155474587365232009-07-25T07:25:00.000-07:002009-07-25T08:33:43.676-07:00Zucchini bread, three ways<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfioPvdOWMOVpA-QZ79AOE_Q85_Jlw47uMB6kVJ3PLJgjpfqaJHf_AI6OwN24GVAw25Si97Ktugu_lnmOlWvyTmjhTzMbvhVKiG6chn36m8-LCHsxMJVDDlFmVaIHLEDCe22fnAGCqSb_6/s1600-h/IMG_3719.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfioPvdOWMOVpA-QZ79AOE_Q85_Jlw47uMB6kVJ3PLJgjpfqaJHf_AI6OwN24GVAw25Si97Ktugu_lnmOlWvyTmjhTzMbvhVKiG6chn36m8-LCHsxMJVDDlFmVaIHLEDCe22fnAGCqSb_6/s400/IMG_3719.jpg" alt="" id="BLOGGER_PHOTO_ID_5362404141430801570" border="0" /></a><span style="font-style: italic; color: rgb(204, 102, 0);font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;">Special zucchini bread with crunchy topping, adapted from<a href="http://www.101cookbooks.com/archives/my-special-zucchini-bread-recipe-recipe.html"> 101 Cookbooks</a> won second place in the tasting competition.<br /></span></span></span></div><br />Hooray for summer! Every day on the farm brings new, exciting, and delicious bounties. Lately, the summer squash has gone for broke, and we're swimming in bright green zucchinis, stripy zucchinis, pattypans, and this curious fellow:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaDmCSO64UmTLe-Tx39TXnaCRsZ99_s2NIp3ecvuTWlkVOr8XCusGpy2zHqDQIjSGOJVskhPSUWeglcd5Mkymoxp661YBVDlKVNJrQwN2Vv3WZAkFXgAjB5kx7EajOmUy2pgBRGklPcgW/s1600-h/IMG_3530.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 344px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaDmCSO64UmTLe-Tx39TXnaCRsZ99_s2NIp3ecvuTWlkVOr8XCusGpy2zHqDQIjSGOJVskhPSUWeglcd5Mkymoxp661YBVDlKVNJrQwN2Vv3WZAkFXgAjB5kx7EajOmUy2pgBRGklPcgW/s400/IMG_3530.jpg" alt="" id="BLOGGER_PHOTO_ID_5362405611575569026" border="0" /></a><br />This year, one of our seed suppliers, Johnny's, sent out the wrong seeds to everyone who ordered Costata Romanesca squash. In fact, the lovely round squash isn't a Costata at all, but something else: still delicious and prolific, but rounder and slightly wetter than what we bargained for.<br /><br />Turns out the mystery squash is perfect for zucchini bread. The seeds inside (even a larger one) aren't too big, so I just chopped off the stem, cut the squash in wedges, and used a food processor to shred it all.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKagLr90u9cpRSt-kFSHNuo4iJpNzzZc8mdG8t6Rb5OSVnizcPHHLF205mZXvc2q1sHEn_qX70qp5xLyw0YrN7194LcAYyPtUqYhIuWmMmdM_QYyR5oH5_-j6pTWkeasnnb13jCjniT_Go/s1600-h/IMG_3707.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKagLr90u9cpRSt-kFSHNuo4iJpNzzZc8mdG8t6Rb5OSVnizcPHHLF205mZXvc2q1sHEn_qX70qp5xLyw0YrN7194LcAYyPtUqYhIuWmMmdM_QYyR5oH5_-j6pTWkeasnnb13jCjniT_Go/s400/IMG_3707.jpg" alt="" id="BLOGGER_PHOTO_ID_5362404144244903058" border="0" /></a>I tested three recipes, a traditional sweetish walnut-cinnamon-nutmeg loaf, a slightly zany nutty loaf with a secret ingredient, adapted from <a href="http://www.101cookbooks.com/archives/my-special-zucchini-bread-recipe-recipe.html">101 cookbooks</a> and a savory zucchini-basil muffin recipe, adapted from a message board post on a <a href="http://chowhound.chow.com/topics/285951">Chowhound message board</a>.<br /><br />The tasting panel generally agreed that the zucchini basil muffins won out, with the zany recipe not far behind. The more traditional recipe turned out too dry and slightly over-sweet. It could have done with some soaked raisins and extra zucchini.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdm1L7haK68aJW7TqHhQV4JmOK_R4DbmgbRjXMcgLksEw7PoaODRBwM2kGz1eIngN9LK4cNn6ROlFl3EiLoj0-3MDHhsvh5lw0uaoWSsn3XpB30kMblL3HxFlmKmNP6cdHh7wYYaXbG3q/s1600-h/IMG_3727.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 336px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdm1L7haK68aJW7TqHhQV4JmOK_R4DbmgbRjXMcgLksEw7PoaODRBwM2kGz1eIngN9LK4cNn6ROlFl3EiLoj0-3MDHhsvh5lw0uaoWSsn3XpB30kMblL3HxFlmKmNP6cdHh7wYYaXbG3q/s400/IMG_3727.jpg" alt="" id="BLOGGER_PHOTO_ID_5362404135774231714" border="0" /></a><span style="font-style: italic; color: rgb(204, 102, 0);font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;">And the winner is...<br /></span></span></span></div><span style="font-style: italic; color: rgb(204, 102, 0); font-weight: bold;font-family:trebuchet ms;" ><span style="font-size:85%;"><span style="font-family:georgia;"><br /></span></span></span><span style="font-weight: bold;">FIRST PLACE: Zucchini Basil Muffins</span><br /><span style="font-style: italic;"><span style="font-size:85%;">Adapted from the LA Times by way of </span></span><span style="font-size:85%;"><a style="font-style: italic;" href="http://chowhound.chow.com/topics/285951">Chowhound</a></span><span style="font-style: italic;"><span style="font-size:85%;">.<br /><br /></span></span><span style="font-weight: bold;">1 large egg<br />1/3 cup milk<br />1/3 cup oil<br />1 c. all purpose flour<br />2 tbsp sugar<br />1/2 tbsp. baking powder<br />1/2 tsp salt<br />1 cup shredded mystery <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">zucchini (or any other type should work fine)</a><br />3 tbsp <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">sweet basil</a>, finely minced<br />1/4 cup grated Parmesan cheese to top<br /><br /></span><span style="font-size:85%;">Beat egg in bowl, stir in milk and oil, then mix in sugar.<br /><br />Sprinkle baking powder and salt evenly on top.<br /><br />Mix in flour until just moistened, then gently mix in zucchini and basil.<br /><br />Fill a well-buttered muffin tin so that the cups are nearly full (slightly more than 3/4). Sprinkle with cheese. Bake at 450 degrees, 20-25 minutes. </span><br /><br /><span style="font-style: italic;"><span style="font-size:85%;">Makes 6-9 muffins. You can easily double for a bigger batch.<br /><br /></span></span><span style="font-size:85%;"><span style="font-size:100%;"><br /><span style="font-weight: bold;">RUNNER UP: Special Zucchini Bread with sesame crunch</span><br /></span></span><span style="font-style: italic;"><span style="font-size:85%;">Adapted from <a href="http://www.101cookbooks.com/archives/my-special-zucchini-bread-recipe-recipe.html">101 Cookbooks</a></span></span><br /><br /><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-weight: bold;">1 cup chopped walnuts</span><br /><span style="font-weight: bold;">zest of one lemon</span><br /><span style="font-weight: bold;">2 tbsp crystallized ginger, finely chopped</span><br /><span style="font-weight: bold;">1 tbsp ground ginger</span><br /><span style="font-weight: bold;">2 tbsp sesame seeds</span><br /><br /><span style="font-weight: bold;">1/4 cup unsalted butter, room temperature</span><br /><span style="font-weight: bold;">1/2 cup sugar</span><br /><span style="font-weight: bold;">1/4 cup fine grain natural cane sugar or brown sugar, lightly packed</span><br /><span style="font-weight: bold;">1 large egg + one yolk</span><br /><span style="font-weight: bold;">2 teaspoons vanilla extract</span><br /><span style="font-weight: bold;">1 1/2 cup <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">grated zucchini </a></span><br /><span style="font-weight: bold;">1.5 cups whole wheat pastry flour (or all-purpose flour)</span><br /><span style="font-weight: bold;">1 tsp baking soda</span><br /><span style="font-weight: bold;">1/2 teaspoon salt</span><br /><span style="font-weight: bold;">1/2 tbsp curry powder</span></span><br /><br />Preheat your oven to 350°F. Butter one 5x9 loaf pan, dust it with a bit of flour and set aside.<br /><br />In a small bowl combine the walnuts, sesame seeds, lemon zest, and gingers. Set aside.<br /><br />In a mixer, beat the butter until fluffy. Add the sugars and beat again until mixture comes together and is no longer. Add the eggs, mixing well and scraping down the sides of the bowl between each addition. Stir in the vanilla and then the zucchini (low speed if you are using a mixer).<br /><br />Sprinkle the baking soda on top of the mixture. Then sprinkle on the salt and curry powder as evenly as possible. Add the flour in 1/2 cup at a time, stirring until just incorporated each time. After the last batch of flour, fold in half of the walnut, sesame, ginger mixture.<br /><br />Put the batter in the greased pan, making sure it is level with a spatula or the back of a spoon. Then sprinkle on the other half of the walnut, ginger, lemon mixture.<br /><br />Bake for about 40-45 minutes on a middle oven rack. Check the bread after 35 minutes and cover if it begins to brown too quickly. The loaf will be done when an inserted toothpick comes out clean. Take the loaf out from the oven and let cool for about ten minutes, then remove from the pan onto wire racks to finish cooling.<br /></span><span style="font-style: italic;"><span style="font-size:85%;"><br />Makes one loaf. To double, use 3 eggs instead of 1 egg + one yolk.</span></span><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>Jesshttp://www.blogger.com/profile/07319189630137216948noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-87853073282256115762009-07-15T07:28:00.000-07:002009-07-15T07:31:56.805-07:00Freezing Tomatoes and other resources for food preservationHere on the farm we're just coming into our summer bounty. With all the beautiful food around us: tomatoes blushing red, new zucchinis bursting from the vine, cucumbers coming to size and lettuce growing and growing, it's hard to think about the times of year when all these things just don't grow.<br /><br />In the past our mothers and grandmothers found ways to preserve food to enjoy during leaner winter months when harvests were scarce or nonexistent. Preserving: pickling, jamming, canning, and drying is coming back into vogue as the economy encourages people to find ways to save, and folks become more excited about eating locally produced products. Ball Jar has seen sales of canning jars go up by 30% since 2007.<br /><br />Some of our neighbors are well ahead of the trend: many folks on the island have been canning and preserving for years. And we know many more of you are interested in getting started. We had a question on the blog the other day about preserving foods, so we've put together some resources to help.<br /><br />In the coming months, we hope to compile the wisdom of other folks on the island to give advice on island-friendly techniques for storing onions, garlic, and other veggies to keep throughout the year.<br /><div><span style="font-weight: bold;"><br />Freezing Tomatoes</span><br /><br />Here at the farm, we like to freeze extra tomatoes to use throughout the year in soups and sauces. It's a simple process that takes just an afternoon or evening to process the pounds of extra tomatoes we harvest and can't use up.</div> <div> </div> <div>1) Rinse your tomatoes well, cut out the stem area and discard. You can leave the tomatoes whole, or cut them in chunks, according to your preference. (We leave them whole.)</div> <div> </div> <div>2) Place the tomatoes in a large soup pot with nothing else. Bring them to a boil, reduce heat, and simmer them for about an hour, until they are mushy.</div> <div> </div> <div>3) Put the tomato mixture through a food mill, and discard the pulp that remains. (It should be only a small amount.)</div> <div> </div> <div>4) Put the tomato mixture in individual glass jars (we use quart-size ball jars with plastic lids) and set on the counter to cool. Then put in the freezer. This should last at least a year.<br /><br /></div><br /><b>Other Resources<br /></b>The <a href="http://www.sjlib.org/" target="_blank">San Juan Island library</a> is a great resource for books on canning and preserving vegetables. Check out books near call number 641.4.<br /><br />Here are some key references to check out (* available at the library):<br /><br /><ul><li><a href="http://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314/" target="_blank">Ball Complete Book of Home Preserving</a> (2006) by Judy Kingry and Lauren Devine*</li><li><a href="http://www.amazon.com/Root-Cellaring-Natural-Storage-Vegetables/dp/0882667033/ref=pd_sim_b_4" target="_blank">Root Cellaring: Natural Cold Storage of Fruits and Vegetables</a> (1991) by Mike Bubel and Nancy Bubel</li><li><a href="http://www.amazon.com/gp/product/0452268990?ie=UTF8&tag=theethi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0452268990" target="_blank">Putting Food By</a><img style="border: medium none ; margin: 0px;" alt="" src="http://www.assoc-amazon.com/e/ir?t=theethi-20&l=as2&o=1&a=0452268990" border="0" height="1" width="1" /> (1992) by Ruth Hertzberg, Beatrice Vaughan, and Janet Greene*</li><li><a href="http://www.amazon.com/gp/product/0671693956?ie=UTF8&tag=theethi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0671693956" target="_blank">Stocking Up: The Third Edition of America’s Classic Preserving Guide</a><img style="border: medium none ; margin: 0px;" alt="" src="http://www.assoc-amazon.com/e/ir?t=theethi-20&l=as2&o=1&a=0671693956" border="0" height="1" width="1" /> (1986) by Carol Hupping and the staff of the Rodale Food Center*</li><li><a href="http://www.simonandschuster.net/content/book.cfm?isbn=0743215028&tab=15" target="_blank">Joy of Cooking: All About Canning and Preserving</a> (2002) by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker</li></ul> You can also check out these sites online:<br /><ul><li><a href="http://www.uga.edu/nchfp/" target="_blank">National Center for Food Preservation</a></li><li><a href="http://freshpreserving.com/" target="_blank">Freshpreserving.com</a> (website of Ball Jar company)</li></ul><b> </b><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>Jesshttp://www.blogger.com/profile/07319189630137216948noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-54123115792693735682009-07-14T20:03:00.000-07:002009-07-14T21:50:16.237-07:00Radishes Braised in Butter<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FdTtzLfgx7xexGiIjvUSo1sGRxk0fwPR_Q5NqBuKnYrRnwe_GH6uM5KtG05Fuli9YH1OsaHDUAoIVKDBtLLgqOlD-CsHjMJpjfQ3XfWDa7JQx7TmolPSeLVP9tW-2mNNplVzOB4fRG5x/s1600-h/P1030370.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FdTtzLfgx7xexGiIjvUSo1sGRxk0fwPR_Q5NqBuKnYrRnwe_GH6uM5KtG05Fuli9YH1OsaHDUAoIVKDBtLLgqOlD-CsHjMJpjfQ3XfWDa7JQx7TmolPSeLVP9tW-2mNNplVzOB4fRG5x/s320/P1030370.jpg" alt="" id="BLOGGER_PHOTO_ID_5358538884630787506" border="0" /></a><span style="color: rgb(255, 102, 0);"><span style="font-size:85%;"><span style="font-style: italic;">Cooking radishes? Yep, it's actually the only way I will be charmed by their Easter basket colored selves into eating them.<br /><br /></span></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrDVIq9r_3wC2-nD4ypUM2eJ0ibU4qMy851m_rIwppcz00sjCcDNbMQ2PEAlBWHfR4V1mjy1Q6lXGsqRaPh3cP8mH7LNF1YaKmZj6drZSzO6iKdJpVuGRHWZQlv2FwhL2shX81AMeBmKw/s1600-h/P1030375.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrDVIq9r_3wC2-nD4ypUM2eJ0ibU4qMy851m_rIwppcz00sjCcDNbMQ2PEAlBWHfR4V1mjy1Q6lXGsqRaPh3cP8mH7LNF1YaKmZj6drZSzO6iKdJpVuGRHWZQlv2FwhL2shX81AMeBmKw/s320/P1030375.jpg" alt="" id="BLOGGER_PHOTO_ID_5358538880006314258" border="0" /></a><span style="font-size:85%;"><span style="color: rgb(255, 102, 0);"><span style="font-style: italic;">Tender, a bit sweet, a bit tangy, still got some bite to them. Plus, they are still so colorful!<br /></span></span></span></div><blockquote></blockquote><span style="font-weight: bold;">1 bunch of radishes, sliced 1/2 inch thick and greens removed (but saved for cooking up another time)</span> <span style="font-weight: bold;"><br />1 small fresh <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">red onion</a> (with green stems still attached, though you won't use them for this) or 1/2 small red onion sliced into rings<br />1 tbsp butter</span><br /><span style="font-weight: bold;">pinch of sugar</span><br /><span style="font-weight: bold;">1/3 cup water</span> <span style="font-weight: bold;">or chicken stock<br />salt and pepper</span> <span style="font-size:85%;"><span style="font-weight: bold;"><br /><br />Directions:</span><br />Melt the butter in a pan that is large enough to place all the radishes without overlapping. When it begins to brown, add the onion and sautee for three minutes till soft. Then add the radishes, sugar, water and a shake of salt and pepper and turn heat to high. Bring to a boil, then cover and reduce heat to a simmer. Cook until the radishes are tender, about 15-20 minutes. Uncover, turn up to high in order to bring it back up to a boil and evaporate off most of the water. If you like, allow radishes to brown a bit once the water has evaporated.<br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAil6FCNpEfdUwMBsJr_UXyUfGlzABHql_yZpRNjSw2w7mJDTEVOOEgm3y0hu4B3TLmVokKqRmLQv1maRYqZs7fCHa-5N22fsRQFKspZgC6XDbG60oyOyrzVqynOrLE4LdmAayUNKDOWHO/s1600-h/P1030368.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAil6FCNpEfdUwMBsJr_UXyUfGlzABHql_yZpRNjSw2w7mJDTEVOOEgm3y0hu4B3TLmVokKqRmLQv1maRYqZs7fCHa-5N22fsRQFKspZgC6XDbG60oyOyrzVqynOrLE4LdmAayUNKDOWHO/s320/P1030368.jpg" alt="" id="BLOGGER_PHOTO_ID_5358538892820444738" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;"><span style="color: rgb(255, 102, 0);">The freshly harvested red onions tend to have a milder taste to them then a regular cured one.<br /><br /></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGcb1s7YlFDHJJ4Jqzc7kaJacvjeqdvxZa4-cmZmrQplYgPyaGNkGOX5GkejsKIn0r0YwhSiN_eilsl84HKp4k84oK27amCXwijj9hjU2PnWC-ccguVwSu5CbfjB9wUQyWlZGWucibIRa/s1600-h/P1030365.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGcb1s7YlFDHJJ4Jqzc7kaJacvjeqdvxZa4-cmZmrQplYgPyaGNkGOX5GkejsKIn0r0YwhSiN_eilsl84HKp4k84oK27amCXwijj9hjU2PnWC-ccguVwSu5CbfjB9wUQyWlZGWucibIRa/s320/P1030365.jpg" alt="" id="BLOGGER_PHOTO_ID_5358538899234961730" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic; color: rgb(255, 102, 0);">All from the Friday Harbor Farmer's Market.</span></span><br /></div><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>Sacramentohttp://www.blogger.com/profile/08392729884126143371noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-6211037484602382772009-07-14T19:35:00.000-07:002009-07-14T21:51:39.028-07:00White Bean, Sage and Garlic Scape Dip<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqpD1PfzTu0ze6FGoCuMy18d9HtvAu-aOYv9nL8YJTA9Bn05aRZABDOsRd2zyFgfcz7aE3X-pTFa67_XpmCCpcbIN0VfySCxrteFJ19efdFovgmGHcvX58U7y6qXhLAvPwsLRILlJ64JL/s1600-h/P1030566.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqpD1PfzTu0ze6FGoCuMy18d9HtvAu-aOYv9nL8YJTA9Bn05aRZABDOsRd2zyFgfcz7aE3X-pTFa67_XpmCCpcbIN0VfySCxrteFJ19efdFovgmGHcvX58U7y6qXhLAvPwsLRILlJ64JL/s320/P1030566.jpg" alt="" id="BLOGGER_PHOTO_ID_5358535252876581602" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic; color: rgb(255, 102, 0);">Dip and toasted Cafe Demeter Organic Whole Wheat Bread. I was amazed at how yummy this dip turned out to be. And since many are at a loss for what to do with garlic scapes, as an intern, I've been able to make double and triple batches and freeze and gift them.</span></span><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hJL7bjPbvKMVqt3dpwXEnlH4M_PJ0jrhLR1Rs2sNVpDn-64nDo5GvMhthyphenhyphenCJ4L_YIMl_PZtYAwLoVcljlkAFIvJuMwCy6ogktvyeM09RNsrCWuH5PnBH9_Lz5YkrgreQ8qdIdRupsEj7/s1600-h/P1030532.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hJL7bjPbvKMVqt3dpwXEnlH4M_PJ0jrhLR1Rs2sNVpDn-64nDo5GvMhthyphenhyphenCJ4L_YIMl_PZtYAwLoVcljlkAFIvJuMwCy6ogktvyeM09RNsrCWuH5PnBH9_Lz5YkrgreQ8qdIdRupsEj7/s320/P1030532.jpg" alt="" id="BLOGGER_PHOTO_ID_5358535261555682258" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic; color: rgb(255, 102, 0);"> Garlic scapes among Synergy cabbage and snow peas at market.</span></span><br /></div><br /><p style="font-weight: bold;"><span style="font-size:85%;"><span style="font-style: italic; font-weight: normal;">Based on a recipe from </span><a style="font-style: italic; font-weight: normal;" href="http://www.nytimes.com/2008/06/18/dining/183arex.html?_r=1&ref=dining">The New York Times</a></span><br /></p><span style="font-weight: bold;">1/2 - 2/3 cup roughly chopped <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">garlic scapes</a> (4-7, though this depends on how big the scapes are)</span><br /><span style="font-weight: bold;">1 1/2 tablespoons freshly squeezed lemon juice</span> <span style="font-weight: bold;"><br />1 tablespoon chopped fresh <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">sage</a> leaves</span> <span style="font-weight: bold;"><br />1/2 - 3/4 teaspoon coarse sea salt</span> <span style="font-weight: bold;"><br />Ground black pepper to taste</span> <span style="font-weight: bold;"><br />2 cups, or if using canned, one 15 ounce can, white beans drained (cannellini, navy, or great northern)</span> <span style="font-weight: bold;"><br />1/4 cup extra virgin olive oil, more for drizzling</span><br /><span style="font-size:85%;"><br /><span style="font-weight: bold;">Directions:</span><br />In a food processor, process smaller starting quantities of garlic scapes, lemon juice, sage, salt and pepper until finely chopped. Add white beans and process to a rough purée. </span><p><span style="font-size:85%;"><span class="bold"></span>With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. At this point, add more of the scapes, salt, and/or pepper, if desired, and process to a creamy puree.<br /></span></p><p><span style="font-size:85%;"><span class="bold">When you serve the dip,</span> drizzle with olive oil and sprinkle with more salt.<br /></span></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cia_QQana0oc-zWWZnLEBGsyoeXhgxL4Ie-AZ-my3SOp3-vAPFwXDtT8usLeXo6a2Q0IH2cDCQyOsAQt2XS1SF4Q4DYXfkF_LZZEY_hAaceAc2D647nWDY-Lgr6z40pUqLp7KSmx3-N7/s1600-h/P1030563.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cia_QQana0oc-zWWZnLEBGsyoeXhgxL4Ie-AZ-my3SOp3-vAPFwXDtT8usLeXo6a2Q0IH2cDCQyOsAQt2XS1SF4Q4DYXfkF_LZZEY_hAaceAc2D647nWDY-Lgr6z40pUqLp7KSmx3-N7/s320/P1030563.jpg" alt="" id="BLOGGER_PHOTO_ID_5358536698766000802" border="0" /></a></p><p style="text-align: center;"><span style="font-style: italic;font-size:85%;" ><span style="color: rgb(255, 102, 0);">Pureed beans, scapes, sage, olive oil, lemon juice, salt and pepper.</span></span><br /></p><p><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cia_QQana0oc-zWWZnLEBGsyoeXhgxL4Ie-AZ-my3SOp3-vAPFwXDtT8usLeXo6a2Q0IH2cDCQyOsAQt2XS1SF4Q4DYXfkF_LZZEY_hAaceAc2D647nWDY-Lgr6z40pUqLp7KSmx3-N7/s1600-h/P1030563.jpg"><span style="font-size:85%;"><span style="font-style: italic; color: rgb(255, 102, 0);"></span></span></a></p><span style="font-size:85%;"><span style="font-style: italic; color: rgb(255, 102, 0);"> </span></span><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>Sacramentohttp://www.blogger.com/profile/08392729884126143371noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-58598575843023793382009-07-12T09:05:00.000-07:002009-07-12T23:44:17.683-07:00Update: San Juan Island food on TVUpdate: If you didn't catch the spot, you can check it out online <a href="http://www.king5.com/video/eveningmagazine-index.html?nvid=376988&shu=1">here</a>.<br /><br />Last week, Madden, the chef at<span style="text-decoration: underline;"> <a href="http://stepswinebarandcafe.com/">Steps Wine Bar and Cafe</a></span><a href="http://www.stepswinebarandcafe.com/"> </a>was interviewed about local island food, including Synergy's own <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">carrots and potatoes</a>!<br /><br />The show should also feature local island spots and kayaking.<br /><br />Check it out at 7pm on "Evening Magazine" on King 5 News, Thursday July 2nd!<div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>Jesshttp://www.blogger.com/profile/07319189630137216948noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-63310790612748548122009-07-08T08:20:00.000-07:002009-07-08T08:28:15.474-07:00Roasted Patatas Bravas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYG4Nf8jYbAW_hdpnQeACa6UTQtn6x9c5JOSW3ecDt5kHhKTJOSaofiOJO8_mQKG6TX0IAR-iATlAlwIqgVE4wFm8FXRRguhMJbIdljv3LLT-kGdo6yR2WFSIriHtC2iFDAOjoeHQvZ8o/s1600-h/IMG_3453.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYG4Nf8jYbAW_hdpnQeACa6UTQtn6x9c5JOSW3ecDt5kHhKTJOSaofiOJO8_mQKG6TX0IAR-iATlAlwIqgVE4wFm8FXRRguhMJbIdljv3LLT-kGdo6yR2WFSIriHtC2iFDAOjoeHQvZ8o/s400/IMG_3453.jpg" alt="" id="BLOGGER_PHOTO_ID_5356099299012893090" border="0" /></a><br />Patatas Bravas, or "brave potatoes," are a traditional Spanish tapa -- golden fried garlicky potatoes either topped with, or dipped into, a spicy, garlicky aoili. Tapas are Spain's snacks or appetizers, often taken with a drink in the afternoon, or late in the evening.<br /><br />This version, which I made with new potatoes, is roasted in olive oil instead of fried, but the Bravas sauce is the same tangy, hot delicious mix you can find in many bars and restaurants in Madrid.<br /><br /><span style="font-weight: bold;">1 lb <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">potatoes</a></span><br /><span style="font-weight: bold;">3 tbsp olive oil</span><br /><span style="font-weight: bold;">3 Synergy <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">garlic</a> cloves, minced finely</span><br /><span style="font-weight: bold;">paprika and salt, to coat</span><br /><br />Bravas Sauce:<br /><span style="font-weight: bold;">1/2 medium <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">onion</a></span><br /><span style="font-weight: bold;">4 Synergy <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">garlic</a> cloves (6 if you use regular garlic, which is smaller)</span><br /><span style="font-weight: bold;">2 tbsp olive oil</span><br /><span style="font-weight: bold;">1/2 cup diced <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">tomatoes </a></span><br /><span style="font-weight: bold;">1/2 cup <a href="http://synergyfarmrecipes.blogspot.com/2009/07/chinese-cabbage-and-parsley-salad-with.html#mustardaioli">mustard aioli</a></span><br /><span style="font-weight: bold;">1 tsp paprika (pimentón dulce)</span><br /><span style="font-weight: bold;">1 tsp cumin</span><br /><span style="font-weight: bold;">1/2 tsp cayenne pepper</span><br /><br /><span style="font-size:85%;">Heat your oven to 400 degrees. Chop potatoes into 1/2'' cubes. Toss in a bowl with olive oil, garlic, paprika and salt until evenly coated, then transfer to a baking sheet. Cook for about 1 hour or until brown and crispy, but not burnt. Take the pan out of the oven and stir every 20 minutes or so to prevent sticking and make sure potatoes brown evenly.<br /><br />In the meantime, prepare the bravas sauce. In a blender, mix together all the sauce ingredients until well-incorporated.<br /><br />Serve potatoes hot, with sauce on the side for dipping or with 2-3 tbsp mixed in.</span><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>Jesshttp://www.blogger.com/profile/07319189630137216948noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-55381805159732056122009-07-08T07:52:00.000-07:002009-07-08T08:26:30.817-07:00Chinese Cabbage and Parsley Salad with Mustard Aioli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnm3MJM656aQz7znyg7NAZsJyOqV9iCzIQwoA6ORxoqeWgYZGnqa1kbu4T0KfToDo1JA68zTHf6LMjoaVhlKzEEZRYsvCM5y_5mADavlFuixUdKsWjOUscCaw3GdV4-f8FmhXlR8r9_Lx/s1600-h/IMG_3390.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnm3MJM656aQz7znyg7NAZsJyOqV9iCzIQwoA6ORxoqeWgYZGnqa1kbu4T0KfToDo1JA68zTHf6LMjoaVhlKzEEZRYsvCM5y_5mADavlFuixUdKsWjOUscCaw3GdV4-f8FmhXlR8r9_Lx/s400/IMG_3390.jpg" alt="" id="BLOGGER_PHOTO_ID_5356102988483589266" border="0" /></a><br />This simple, fresh-tasting salad is a great accompaniment to a summer picnic. Peppery, sweet Chinese cabbage works very well, but a more traditional variety can also be substituted.<br /><br /><span style="font-size:85%;">Adapted from the New York Times</span><br /><br /><span style="font-weight: bold;">1/2 lb Chinese <a href="http://synergyfarmrecipes.blogspot.com/2009/07/ginger-braised-pork-with-chinese.html">cabbage</a>, shredded</span><br /><span style="font-weight: bold;">1 cup trimmed, peeled, finely shredded <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">carrot</a></span><br /><span style="font-weight: bold;">3 tablespoons finely chopped parsley</span><br /><span style="font-weight: bold;">1 tsp sesame oil (optional)</span><br /><a name="mustardaoli"></a><br /><span style="font-size:85%;">Remove cabbage leaves one-by-one and wash carefully. Cut leaves in half, lengthwise, then stack leaves and slice horizontally with your knife, as thinly as possible. Use the entire leaf, including the sweet, juicy white stems. This should produce 3-4 cups of cabbage<br /><br />Put cabbage in a large bowl, add carrot and parsley and toss. Add 1/4 cup of mustard aioli (or less or more, to your liking) and optional sesame oil and mix well to coat.</span><br /><br /><span style="font-weight: bold; font-style: italic;font-size:130%;" ><a name="mustardaioli">Mustard Aioli</a><br /></span><br /><span style="font-weight: bold;">1 egg</span><br /><span style="font-weight: bold;">3 Dijon-style mustard</span><br /><span style="font-weight: bold;">2 tsp ground ginger</span><br /><span style="font-weight: bold;">3 tablespoons finely chopped shallots</span><br /><span style="font-weight: bold;">1/4 cup white vinegar</span><br /><span style="font-weight: bold;">1 cup vegetable oil</span><br /><br /><span style="font-size:85%;">In a blender, mix egg, mustard, ginger, shallots and vinegar. When blended well, keep blender on low, open the lid carefully and gradually add oil. Use the remaining aoili as a substitute for mayonnaise, or in Patatas Bravas.</span><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>Jesshttp://www.blogger.com/profile/07319189630137216948noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-31913022239916008732009-07-07T21:32:00.000-07:002009-07-14T22:02:08.658-07:00Double Green Garlic Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLoSjM8DQu5ir3Y1nyR9r0mbaRUl0g74NCt7IJXhsgN1XKikMFYlzqIvu8lDKvaXfuC-Rk8xPWZ_1WlecQ1AtGnXjfDO2nxw3-tgXXCPLrL-SdHrTWKCSPhmij-TyCUT-QkVzMsjtcKfi/s1600-h/P1030187.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLoSjM8DQu5ir3Y1nyR9r0mbaRUl0g74NCt7IJXhsgN1XKikMFYlzqIvu8lDKvaXfuC-Rk8xPWZ_1WlecQ1AtGnXjfDO2nxw3-tgXXCPLrL-SdHrTWKCSPhmij-TyCUT-QkVzMsjtcKfi/s320/P1030187.jpg" alt="" id="BLOGGER_PHOTO_ID_5355961102445882866" border="0" /></a><span style="color: rgb(204, 102, 0);font-size:85%;" ><span style="font-style: italic;">Green garlic bulbs.</span></span><br /><div style="text-align: center;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuOL1oM6RCBc7evPoeoTMvY_taWSy_7wKujsKF0H0EF-ii14ou1Qb6Zp5MIPZvBg0hcTK2-SzeSRADteJhv4_cPjyJ3QGYmB-86ocbENbZQbwdKBGAd-1Iam1Fy7ThzH8dBhoiNpWzkY1/s1600-h/P1030532.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuOL1oM6RCBc7evPoeoTMvY_taWSy_7wKujsKF0H0EF-ii14ou1Qb6Zp5MIPZvBg0hcTK2-SzeSRADteJhv4_cPjyJ3QGYmB-86ocbENbZQbwdKBGAd-1Iam1Fy7ThzH8dBhoiNpWzkY1/s320/P1030532.jpg" alt="" id="BLOGGER_PHOTO_ID_5355961553169280898" border="0" /></a><span style="color: rgb(204, 102, 0);font-size:85%;" ><span style="font-style: italic;">Garlic scapes among other June and July Farmer's Market offerings.</span></span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrrtR1UHgzOsSNkuz0s5wtYaE9bBNPy6KPxTuObOxWfvNl24EQwC1qq4jv56BtiY28hNWu-0ZzlZ-4ESwNFMPqXuj1rjAw7xxm__HePjFB-iuQHuNcwwHHXXLcMWwwLNghM_0CP8GB0hL/s1600-h/P1030183.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 157px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrrtR1UHgzOsSNkuz0s5wtYaE9bBNPy6KPxTuObOxWfvNl24EQwC1qq4jv56BtiY28hNWu-0ZzlZ-4ESwNFMPqXuj1rjAw7xxm__HePjFB-iuQHuNcwwHHXXLcMWwwLNghM_0CP8GB0hL/s320/P1030183.jpg" alt="" id="BLOGGER_PHOTO_ID_5355961097030165234" border="0" /></a><span style="color: rgb(204, 102, 0);font-size:85%;" ><span style="font-style: italic;">Mondo Music garlic (Music is actually the variety name.)</span></span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8puzP-jbCB7svqbuAbhS3pXV87yd-PBiiPQiPu8jdXWwWxVSkDWaz_0liSwT2-RUBIJieKlkXOul6-qSetHKlmnmTW5lBZcxU6zUjPFdfQZIUhFXuza6Zc8VNbrB4jPJsLU89D3HNvSeb/s1600-h/P1030658.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 190px; height: 144px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8puzP-jbCB7svqbuAbhS3pXV87yd-PBiiPQiPu8jdXWwWxVSkDWaz_0liSwT2-RUBIJieKlkXOul6-qSetHKlmnmTW5lBZcxU6zUjPFdfQZIUhFXuza6Zc8VNbrB4jPJsLU89D3HNvSeb/s320/P1030658.jpg" alt="" id="BLOGGER_PHOTO_ID_5355956293538872962" border="0" /></a><span style="color: rgb(204, 102, 0);"><span style="font-size:85%;"><span style="font-style: italic;">The food processor making life easier.</span></span></span><span style="color: rgb(204, 102, 0);"><span style="font-size:85%;"><span style="font-style: italic;"><br /><br /></span></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zhutrtSyOtUZ32HjsY9e9JR8F-r1bEYjR3t2q9wgruEDiyzBm47y7yCSPtfLdfzJZ_Ee2bqd1qqCehPy-ya0wfmre0Q3rBSDsa9izLIXFsPTLiWWXP4WFWkep7hOBbgfFj1UwwO_ASZg/s1600-h/P1030662.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 195px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zhutrtSyOtUZ32HjsY9e9JR8F-r1bEYjR3t2q9wgruEDiyzBm47y7yCSPtfLdfzJZ_Ee2bqd1qqCehPy-ya0wfmre0Q3rBSDsa9izLIXFsPTLiWWXP4WFWkep7hOBbgfFj1UwwO_ASZg/s320/P1030662.jpg" alt="" id="BLOGGER_PHOTO_ID_5355956292222222610" border="0" /></a><span style="color: rgb(204, 102, 0);"><span style="font-size:85%;"><span style="font-style: italic;">And even easier.</span></span></span><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6FXuaPw7Y1hUBIOJcrnlD7XGbJr3aLF-BEXy2VS6hDGtsvO7r5jB-GNd7Et2x2Ta0X7NlkkmTRI4XAM96mIi5tfBkPtoFFAdvs_gY7v3rxkVrAIatmduruUAX0GkHvZYf-wMEP8hoSlt/s1600-h/P1030676.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6FXuaPw7Y1hUBIOJcrnlD7XGbJr3aLF-BEXy2VS6hDGtsvO7r5jB-GNd7Et2x2Ta0X7NlkkmTRI4XAM96mIi5tfBkPtoFFAdvs_gY7v3rxkVrAIatmduruUAX0GkHvZYf-wMEP8hoSlt/s320/P1030676.jpg" alt="" id="BLOGGER_PHOTO_ID_5358547506122827266" border="0" /></a><div style="text-align: center;"><span style="font-style: italic;"><span style="font-size:85%;"><span style="color: rgb(204, 102, 0);">The finished soup. Double garlic, cream, a little lemon, thyme and nutmeg. Don't forget the fresh, crusty bread for dipping (in this case it is ciabatta from Cafe Demeter.)</span></span></span><br /></div><span style="font-size:100%;"><br />In my mind, the key to this silky soup is a generous quantity of freshly grated nutmeg garnishing the soup. It is fun to make</span><span style="font-size:100%;"> and sort of amazing to take three big garlic bulbs and three cups of scapes and turn it into such a smooth soup. Definitely serve it with thick toasted slices of a fresh crusty bread. If you dip a toasted slice of bread in the soup, the crunch is a wonderful counterpoint to the cream. </span><span style="font-style: italic;font-size:85%;" ><br /><br /></span><span style="font-size:100%;">Though the soup is "double green" because the recipe calls for fresh garlic bulbs, whose flavor is milder, and the scapes are vibrantly green, the soup does lose it's color a bit and mellows to a murky green. To counter that, place some fresh thyme sprigs or blossoms in the center in addition to the freshly grated nutmeg.</span><br /><span style="font-style: italic;font-size:85%;" ><br />Recipe from <a href="http://www.nytimes.com/2008/06/18/dining/185arex.html?ref=dining">The New York Times</a></span><br /><p style="font-weight: bold;">3 fat bulbs <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">green garlic</a>,* root and green parts trimmed, outer layer removed </p><p style="font-weight: bold;">3 tablespoons unsalted butter </p><p style="font-weight: bold;">3 cups sliced garlic scapes (about 3/4 pound) </p><p style="font-weight: bold;">1 1/2 teaspoons fresh <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">thyme</a> leaves, more for garnish </p><p style="font-weight: bold;">3/4 teaspoon kosher salt, more to taste </p><p style="font-weight: bold;">Ground black pepper to taste </p><p style="font-weight: bold;">1/2 pound <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">new potatoes</a><br /></p><p style="font-weight: bold;">1 quart chicken or vegetable broth </p><p style="font-weight: bold;">1 cup half-and-half or whole milk </p><p style="font-weight: bold;">2 teaspoons freshly squeezed lemon juice, or to taste </p><p style="font-weight: bold;">Freshly grated nutmeg to garnish<br /></p><p style="font-weight: bold;"><br /></p><p style="font-weight: bold;"><span style="font-size:85%;">Directions:</span></p><p><span style="font-size:85%;">Chop green garlic by hand or in a food processor. In a soup pot, melt butter over medium-high heat. Add green garlic and sauté until translucent, about 3 minutes. Add scapes, thyme, salt and pepper, and sauté for 5 minutes. </span></p><p><span style="font-size:85%;">Stir in potato and broth, reduce heat to medium, and simmer until scapes and potatoes are tender, about 20 minutes. Add half-and-half, and purée soup with an immersion blender or pour into a regular blender. Stir in the lemon juice and season with more salt and pepper. Garnish with nutmeg and thyme leaves, and serve hot.<br /></span></p><p><span style="font-size:85%;">* If green garlic isn't available at the farmer's market, use two-thirds are much regular garlic. Though if green garlic isn't available, then garlic scapes probably aren't either, and it just isn't the time of year to make this soup.<br /></span></p><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>Sacramentohttp://www.blogger.com/profile/08392729884126143371noreply@blogger.com3tag:blogger.com,1999:blog-531522043444152206.post-85780967672244346122009-07-03T08:18:00.001-07:002009-07-03T09:04:17.019-07:00Ginger Braised Pork with Chinese Cabbage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjefDnIoaoSMb2bgNrzWjXCkU_ymLHHxyuzDmR81ARtf7LKypcR7ZXuUe9aCgBlLNX6HcBcv7fUKXVbAtMq5USDda35WY7vrotTf9lvcGyxW1dnrraaoyegQuEMh-aKk-oAKONx5SnOM3XH/s1600-h/IMG_3391.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjefDnIoaoSMb2bgNrzWjXCkU_ymLHHxyuzDmR81ARtf7LKypcR7ZXuUe9aCgBlLNX6HcBcv7fUKXVbAtMq5USDda35WY7vrotTf9lvcGyxW1dnrraaoyegQuEMh-aKk-oAKONx5SnOM3XH/s400/IMG_3391.jpg" alt="" id="BLOGGER_PHOTO_ID_5354253947344688594" border="0" /></a><br />This recipe was inspired by the gorgeous Chinese cabbage I picked up from Joel and Margaret of Thousand Flower Farm last Saturday at the Farmers' Market. Joel wasn't sure how versatile this veggie could be, so I promised to make something and come back with a report on the results.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZu7VVjjJz_h5eH1C0ygQJGGwWZy8CZDgly_o2Jxn9g6LV92APVyBo8XYm6Mk4-mKNU9P5ZuMWOzUwBrBESvL3aBxSNKLhQ6jhRddIUZt7sj4AqJG1dxyAPstaSOHAruEV2xaYf8lDYiO/s1600-h/IMG_3376.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZu7VVjjJz_h5eH1C0ygQJGGwWZy8CZDgly_o2Jxn9g6LV92APVyBo8XYm6Mk4-mKNU9P5ZuMWOzUwBrBESvL3aBxSNKLhQ6jhRddIUZt7sj4AqJG1dxyAPstaSOHAruEV2xaYf8lDYiO/s400/IMG_3376.jpg" alt="" id="BLOGGER_PHOTO_ID_5354253923867510658" border="0" /></a><br />This gorgeous, slightly peppery, big-leafed cabbage is often used in soups and added to light broths in Chinese cooking, but it is also wonderful in stir fries, braised, like in this recipe, and chopped up raw for salad. The dark green leaves are soft and have a slight horseradish flavor, while the white stems are crunchy, tender, and super-sweet.<br /><br />This recipe originally called for bacon, and that's how I made it the first time around, but all the tasters agreed that the marinated pork was more flavorful, had better texture, and was probably a little healthier to boot. You could also use thinly-sliced pork loin for an even lighter version of the dish.<br /><br /><span style="font-size:85%;">Adapted from <span style="font-style: italic;">The Bacon Cookbook </span>by James Villas</span><br /><br /><span style="font-weight: bold;">1 pound <a href="http://synergyfarmrecipes.blogspot.com/2009/06/go-local.html#meat">pork butt</a> partially frozen and sliced as thinly as possible</span><br /><span style="font-weight: bold;"> 1 tbsp fresh ginger</span><br /><span style="font-weight: bold;"> 1 lb <a href="http://thousandflower.blogspot.com/">Thousand Flower Farm</a> Chinese cabbage leaves</span><br /><span style="font-weight: bold;"> 4 medium sized <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">carrots</a>, peeled</span><br /><span style="font-weight: bold;"> 1 1/2 cups chicken broth and 1 tbsp soy sauce</span><br /><span style="font-weight: bold;"> 1 1/2 tbsp cornstarch mixed with 1 tbsp water</span><br /><span style="font-weight: bold;"> 1/2 tsp white pepper</span><br /><br />Marinade:<br /><span style="font-weight: bold;">1 garlic clove, minced</span><br /><span style="font-weight: bold;"> 1 teaspoon grated fresh ginger</span><br /><span style="font-weight: bold;"> 2 tablespoon soy sauce</span><br /><span style="font-weight: bold;"> 1 tablespoon rice wine vinegar</span><br /><span style="font-size:85%;"><br />Marinate your sliced pork for at least 30 minutes and up to overnight in the refrigerator. The longer you marinate, the more tender and flavorful the dish will be.<br /><br />Separate and wash your cabbage leaves. If you have an extra large cabbage (like Joel and Margaret's!) use the larger leaves on the outside. Chop large leaves in half horizontally to fit the pot you'll be using, separating the dark green tops from the white bottoms.<br /><br />Chop your carrots into 2'' portions, then slice the 2'' portions thinly.<br /><br />To make sure your layers end up even, divide the cabbage leaves and carrot strips into 4 parts and divide the pork, bacon, and chopped ginger into 3 parts. Try to use the white stems on the lower levels, rather than in the top layers as they will cook better closer to the source of heat and to the liquid. Arrange cabbage leaves and carrots on the bottom of a large (3 qt) pot; cover with a portion of the meats and chopped ginger. Continue layering. On the last layer, put the carrot strips under the cabbage instead of on top; and if possible, save the prettiest, biggest leaves for the top -- this just makes for a prettier presentation.<br /><br />Add your chicken broth and soy sauce, bring to a low boil, reduce the heat to medium so that the chicken broth is only simmering. Cover the pot and cook until the top layer of cabbage is cooked, about 30 minutes.<br /><br />At this point, remove the pan from heat and carefully lift the mass from the pot using two spatulas (you may want to employ some help, though it is possible with just one person!), leaving the juices behind. Return the pot with juice to low heat. Add the cornstarch mixture and pepper and stir gently for 2-3 minutes, until the sauce thickens. Pour the sauce over the mound of cabbage. Cut the layers into slices (like lasagna) and serve with generous amounts of sauce over hot jasmine rice.</span> <br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxFUfJb2l4gDph2ty6wJfQiOrpNiNUdDtJcjMuRX57R68iO8mV-TkDmyrqHSHTIeQzQy1INpgHvcnnOK2TXiVwd1wEifNCGEdzBQAjdvPBjJOU_KzNsHMxrnxjf0JnNVhe_aOOmz9klAv/s1600-h/IMG_3378.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxFUfJb2l4gDph2ty6wJfQiOrpNiNUdDtJcjMuRX57R68iO8mV-TkDmyrqHSHTIeQzQy1INpgHvcnnOK2TXiVwd1wEifNCGEdzBQAjdvPBjJOU_KzNsHMxrnxjf0JnNVhe_aOOmz9klAv/s400/IMG_3378.jpg" alt="" id="BLOGGER_PHOTO_ID_5354253934971760210" border="0" /></a><span style="font-style: italic;">Separating the ingredients into portions helps to make sure the layers are even<br /></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmDhFF4kxs6r9NQm6FdPWzMgUpuhcpiDnPAaXJKtrKa33iYLnKUEkuOSpYUNX6Pjf2bgZWGNYjh8hfJNv0Lp6AlvG74wztOblylzfAnbUl2XRMcRg9cl8nss4U7m7s3qcm382413sccz_M/s1600-h/cabbage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 104px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmDhFF4kxs6r9NQm6FdPWzMgUpuhcpiDnPAaXJKtrKa33iYLnKUEkuOSpYUNX6Pjf2bgZWGNYjh8hfJNv0Lp6AlvG74wztOblylzfAnbUl2XRMcRg9cl8nss4U7m7s3qcm382413sccz_M/s400/cabbage.jpg" alt="" id="BLOGGER_PHOTO_ID_5354255858810627378" border="0" /></a><span style="font-style: italic;">Layering in the pot -- notice the top half of the cabbage leaf fills the entire pot!<br /></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9GSNtlilveAt60u8Hr3E8-OdHa0cIk4_eQPX-8zYD94bmZsxFYfdhCPaKxju80_VwZg6B02khEBKzxBS8se99Y15RiV9_4d1dAbXEctLmBJZtQZPMbyu1B3e6MtRaBqKll-WMSAogYrc/s1600-h/IMG_3387.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9GSNtlilveAt60u8Hr3E8-OdHa0cIk4_eQPX-8zYD94bmZsxFYfdhCPaKxju80_VwZg6B02khEBKzxBS8se99Y15RiV9_4d1dAbXEctLmBJZtQZPMbyu1B3e6MtRaBqKll-WMSAogYrc/s400/IMG_3387.jpg" alt="" id="BLOGGER_PHOTO_ID_5354253939700851698" border="0" /></a>Braised cabbage, ready for eating!<br /></div><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>Jesshttp://www.blogger.com/profile/07319189630137216948noreply@blogger.com0tag:blogger.com,1999:blog-531522043444152206.post-76046581593056053352009-07-01T22:18:00.000-07:002009-07-07T18:56:59.872-07:00Cream Braised Green Cabbage<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCU9f5abpcNRB9i5bsro8uEtlv_CX-2Ev-B6lzlq5SQQ_Hnt2ACQHI7r4oFUZNNGmzaouW8en7W0UUbq3Se8tcS7dG9DSmNSlGd5-VBHu8AgccgLZSm09LxGwnmiRXodsylvX9fzkQmlS/s1600-h/P1030390.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCU9f5abpcNRB9i5bsro8uEtlv_CX-2Ev-B6lzlq5SQQ_Hnt2ACQHI7r4oFUZNNGmzaouW8en7W0UUbq3Se8tcS7dG9DSmNSlGd5-VBHu8AgccgLZSm09LxGwnmiRXodsylvX9fzkQmlS/s320/P1030390.jpg" alt="" id="BLOGGER_PHOTO_ID_5353729212376470834" border="0" /></a><span style="color: rgb(204, 102, 0); font-style: italic;font-size:85%;" >Now that we are harvesting cabbage, I cannot stop making this.</span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUI3OKBRYA-5XgLEK6IOBkPaTnewIH2_bfvQKub4Wrpm76K0oCUrbl8DFmoaOU0SC78McgDTkbuo-X0FMnu3xGeUMcfD8HxIjXVgRR2gNG1pIQrLd-8DHTpxq9-TDoEf_JfzNbTn-gABgJ/s1600-h/P1030604.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 250px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUI3OKBRYA-5XgLEK6IOBkPaTnewIH2_bfvQKub4Wrpm76K0oCUrbl8DFmoaOU0SC78McgDTkbuo-X0FMnu3xGeUMcfD8HxIjXVgRR2gNG1pIQrLd-8DHTpxq9-TDoEf_JfzNbTn-gABgJ/s320/P1030604.jpg" alt="" id="BLOGGER_PHOTO_ID_5355901215714128082" border="0" /></a><span style="font-size:85%;"><span style="color: rgb(204, 102, 0); font-style: italic;">A bed of Gonzales cabbages.</span></span><br /></div><p><strong></strong><span style="font-size:85%;"><em>Excerpted from </em>A Homemade Life </span><span style="font-style: italic;"><span style="font-size:85%;">by Molly Wizenberg, including author's tips.</span><br /></span></p> <p>This recipe calls for a fairly small cabbage. I like to use small ones because they're often sweeter and more tender than their big-headed siblings. If, however, you can only find a larger cabbage, you can certainly use it. Just be sure to only use as many wedges as fit into a single layer in the pan, and take care that each wedge is no thicker than 2 inches at its outer wedge. Otherwise, the cabbage won't cook properly.</p> <p>You can also try this method on halved or quartered Brussels sprouts.</p> <p style="font-weight: bold;">1 small green <a href="http://synergyfarmrecipes.blogspot.com/2009/05/synergy-farm-season-by-season.html">cabbage</a> (about 1 1/2 pounds)<br />3 tablespoons (1 1/2 ounces) unsalted butter<br />1/4 teaspoon salt, plus more to taste<br />2/3 cup heavy cream<br />1 tablespoon fresh lemon juice</p> <p><span style="font-size:85%;">First, prepare the cabbage. Pull away any bruised leaves, and trim its root end to remove any dirt. Cut the cabbage into quarters, and then cut each quarter in half lengthwise, taking care to keep a little bit of the core in each wedge. (The core will help to hold the wedge intact, so that it doesn't fall apart in the pan.) You should wind up with 8 wedges of equal size.</span></p> <p><span style="font-size:85%;">In a large (12-inch) skillet, melt the butter over medium-high heat. Add the cabbage wedges, arranging them in a single crowded layer with one of the cut sides down. Allow them to cook, undisturbed, until the downward facing side is nicely browned, 5 to 8 minutes. I like mine to get some good color here, so that they have a sweetly caramelized flavor. Then, using a pair tongs, gently turn the wedges onto their other cut side. When the second side has browned, sprinkle the salt over the wedges, and add the cream. Cover the pan with a tight-fitting lid, and reduce the heat so that the liquid stays at a slow, gentle simmer. Cook for 20 minutes, then remove the lid and gently, using tongs, flip the wedges. Cook another 20 minutes, or until the cabbage is very tender and yields easily when pierced with a thin, sharp knife. Add the lemon juice, and shake the pan to distribute it evenly.</span></p> <p><span style="font-size:85%;">Simmer, uncovered, for a few more minutes more to thicken the cream to a glaze that loosely coats the cabbage. Serve immediately, with additional salt at the table.</span></p><p><span style="font-size:85%;"><span style="font-weight: bold;">Variation:</span></span></p><ul><li><span style="font-size:85%;">Not wanting the indulgent richness of the cream as a side dish to accompany a summer dinner of lemon roasted chicken with <a href="http://synergyfarmrecipes.blogspot.com/2009/07/rhubard-onion-sauce.html">rhubarb onion sauce</a>, I followed this same cabbage recipe, but used an IPA beer instead of cream. It turned out delish and still a little creamy thanks to the butter. </span><br /></li></ul><div class="blogger-post-footer">To learn more about Synergy Farm, visit us at http://synergyfarm.com</div>Sacramentohttp://www.blogger.com/profile/08392729884126143371noreply@blogger.com0