FERMENTATION LOVE.
Recently, Jesse received a package in the mail and I haven’t seen him since. Just kidding (...kind of). The Art of Fermentation is Sandor Katz’s newest book, and Jesse is a little bit obsessed. Sandor is becoming our go-to fermentation guru, also the author of Wild Fermentation and The Revolution Will Not Be Microwaved. I have been informed that we will be having lots of bubbling crocks and pickling concoctions crowding our kitchen this year as Jesse tries some of Sandor’s recipes. The first experiment is underway: fermented radishes and ginger. We will let you know how it turns out!- Hannah.
JOY.
For so long, we have been waiting for the day that we could grow our own food, that we could have our own CSA, that we could make a living off of farming and feeding our friends and family. And this week, all that waiting was finally over. And as wonderful as it is to have our CSA up and running, an unexpected joy has overwhelmed us....with each person who excitedly sends us recipes for lambsquarter pesto or pictures of their son eating a salad with lettuce from our garden....this is a feeling we were not prepared for. It is humbling and beautiful and powerful to be reminded that this is not just about us....that we are feeding people, feeding families and feeding children. And we cannot thank you all enough....for supporting us in our first year, for giving us the opportunity to do what we love, and for eating our food! We take a lot of extra time and energy to grow food that is pure and whole and nutritious, and we are so proud to be able to share it with so many friends, old and new. We are definitely feeling the love.
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| a very happy family! |
INTRODUCING: THE RECIPE TAB.
Lambsquarters is the type of vegetable primed to garner a few question marks on the brows of your patrons––then radishes, then swiss chard––but these are foods we love and foods we want to share with our shareholders and friends––the garden seems to like em' as well! Anyway, with each one of our baskets we're going to be adding recipes to the blog under our brand new RECIPE tab. Each week we'll add more recipes, and every year we'll add to those until we have infinity (rough estimate). We hope to accumulate more and more recipes through our own experiments and through the shared experiments of our shareholders, so there will always be new ideas to cook the things we grow and our shareholders will never be able to feel discouraged. We have loved hearing from you about what you are cooking this week with your shares! So keep sending us your ideas from this week, or any week.... we'd love to add them to the blog!Here is one you'll find under "radishes" that we tried this past week. It was amazing! Enjoy!Wilted Greens Salad and Radishes..serves two..3 small radishes and greens1 t vinegar (apple cider or champagne preferably)several leaves lambsquarters1/2 bunch kale1/2 bunch swiss Chard1/4 stick butter (or cook diced bacon and keep both bacon and fat)2 eggs1/2 cup walnutsDice radishes small, put in cup and add vinegar––stir and let sit. Toast walnuts in oven. Heat butter on med-low heat in large sauté pan. Chop and add lambsquarters, kale, radish greens and chard to melting butter and stir for a couple minutes or until tender––if they're getting crispy it's too hot/not enough butter. Pour radishes over greens and cook for one minute. Stir in walnuts and put on plate. Fry or poach eggs and place overtop. Serve with garlic bread. You can also add cheese over the eggs––parmigiano preferably––or more greens as you please.
