Helsing Junction Farm Newsletter Archive

Week 4/July 20-23, 2010

Greetings from Helsing Junction Farm!

Oly plowing with the Kubota

This Week's Shares

Recipes

About Fava Beans:
Fava beans have a long tradition of cultivation in Old World agriculture, being among the most ancient plants in cultivation and also among the easiest to grow. It is believed that along with lentils, peas, and chickpeas, they became part of the eastern Mediterranean diet in around 6000 BC or earlier. They are still often grown as a cover crop to prevent erosion because they can over-winter and because as a legume, they fix nitrogen in the soil. Fresh fava beans are a fleeting seasonal treat. They're readily available for at most a few months in early summer. They are also, without a doubt, a labor intensive treat since they must first be removed from their outer pod and then, unless they are very small and tender, slipped out of the tough skin that enwraps each bean. If that's too much trouble for you, you can leave the shelled beans inside the skin, sauté them in some olive oil, garlic, salt and pepper, and let each diner perform the final extraction of bean from skin with fingers and teeth. The easiest way to skin them is to blanch them in boiling water for a few minutes, then slit the skin with a knife or your thumb nail, and squeeze gently to slip the bean out. We slipped the skins on ours while watching a movie and then sautéed them with some butter, garlic and lots of fancy sea salt. They were divine; their nutty flavor was reminiscent of artichokes somehow. For those of you who don’t want to bother, try the grilled fava bean recipe below.

Fresh Peas of all sorts:
We’ve been impatiently waiting for the pea patch to mature and now suddenly both types, which were supposed to be ready 2 weeks apart, are ready all at once. So this week we have a combination of snow peas, shell peas and maybe some snap peas. Shell peas and snap peas look very similar, but they are eaten very differently. Probably the best way to test which is which is to bite a pod. The entire pod of the snap peas is edible, like a snow pea. They are great stir-fried or in any one of the recipes for snow peas. The pods of the shell peas are not edible. Break the top of the pod off and pull down the string on the side of the pod. Open the pod and then run your thumb down the pod and pop the peas out into a dish. It takes a while, but the result is heavenly. Peas are good raw too. Eat snap peas with dip or chevre style goat cheese, or eat shell peas straight out of the pod.
     
How to cook shell peas:
-Boil shelled peas in salted water for 1 minute.
-Drain well and cook over medium heat in a frying pan to thoroughly dry the peas.
-Toss with a pat of butter and serve.

Lavender:
Some of you got lavender last week, for those of you who are receiving it this week…
To dry lavender, hang it upside down by the rubber band for about a week.  When it is dry you can put it upright again. It should keep well for a year or so. Lavender is edible. It can be used to flavor drinks or salad dressing. We enjoy using it when we clean as it has antimicrobial properties and smells good too. Take a tsp of the blossoms off the plant and rub between your fingers to activate the oil and then sprinkle on your carpet before vacuuming up.  
 
How to chop and use fennel:
-To chop fennel, cut the fronds off the bulb.  
-Then lay the fennel bulb on its flat side and slice in half, down the middle.  
-Lay both halves cut side down and dice into half moon shaped pieces.
We love fennel, though we know some members struggle with it perhaps disliking the anise flavor,you either like anise flavor or you don’t it seems. We find that once cooked, fennel becomes mild tasting and versatile in the same way that celery is. We like it quickly blanched and tossed into tuna or chicken salad, or with any kind of pasta; it’s great in red sauce and on pizza too.         

Baked Risotto with Peas, Garlic and Parmesan:
-Preheat oven to 400 degrees.
-In a saucepan, combine 1 TBS extra virgin olive oil, a pinch of sea salt and ½ cup of minced onion and 3 cloves minced garlic.
-Cook for 3-4 minutes until onions and garlic are translucent.
-Add 1 cup Arborio rice and stir to coat.
-Add 2 cups vegetable broth or chicken stock, 2 cups chopped snow peas.
-Bring to a simmer over medium heat, and then add 1/4 cup Parmesan cheese and a pinch of salt.
-Transfer to a 1-quart soufflé dish and cover with another 1/4 cup Parmesan cheese and some chopped dill and/or basil.
 -Bake for 35-40 minutes until the rice has absorbed most of the liquid.

Linguine with Fresh Shell Peas and Walnuts:
-Start heating a pot of water for the pasta.  
-Boil 1# linguine until al dente and then drain.
 -In a small frying pan, toast a handful of chopped walnuts in butter, being careful not to burn them.
-Shell 1 pound of fresh shell peas.  
-Chop up 3 cloves of garlic.
-Melt 1 TBS butter in a wide skillet.  Add the garlic and cook for 2-3 minute.
-Add the shelled peas and cook until they’re bright green and tender about 1-2 minutes. 
-Season with salt and pepper to taste.
-Add the pasta to the peas, along with 2 TBS chopped dill and/or basil, 2 TBS green onions (optional) and 2 TBS butter and the walnuts.  Toss together.
-Serve along with a dish of freshly shaved or grated Parmesan cheese.

Sue’s Garden Quesadillas:
-Shell a handful of peas.  Grate 2-3 carrots.  
-Chop up 4 green onions and some dill and/or basil.  
-Grate some cheese (sharp cheddar, queso fresco or spicy jack would be nice).
-Melt some butter over low heat in a large frying pan.  
-Add 2 corn tortillas and fry on one side until lightly browned.
-Flip over; on half the tortilla add some cheese, some peas, some green onions and some dill.
-Top with some more cheese, fold over and fry over very low heat until the cheese is melted and the tortillas are browned. Repeat as neccesary.

Pesto:   
-Add to the bowl of a food processor or blender; ½ cup extra-virgin olive oil, 2-3 cloves garlic, a handful of pine nuts or walnuts, ¼ tsp salt, and 1/3 cup freshly grated Parmesan cheese.   Blend well.
-Then add 1 bunch of basil.  (You don’t have to remove any of the stems.)
-Blend until smooth and creamy.  You should have about 1 cup.  

Simple Steamed Beets:
-Cut the tops off of 1 bunch of beets, leaving about 2 inches of stem. Reserve the tops for another use.
-Rinse the beets, then place the whole beets in a steamer with about 2 inches of water.
-Steam for about 20-25 minutes until tender when pierced with a fork.
-Remove from heat and run under cold water until partially cool.
-Slip skins off.
-Slice into wedges or rounds and dress with a few sprinkles of Balsamic vinegar, some sea salt and fresh pepper.

Golden Beets and Carrots tossed with Garlic, Toasted Walnuts and Chevre:
The creaminess of the goat cheese combined with the sweet tanginess of the beets and carrots is amazing!  This would be a great recipe for those of you who are suspicious of beets!
-Roughly chop a few TBS of walnuts and lightly toast in a cast iron skillet for a few minutes, being careful not to burn them.  Set aside.
-Cut the tops off of 1 bunch of beets and set the tops aside for another use. 
-Steam the beets whole for 20-25 minutes.
-Meanwhile, slice 1 bunch of carrots into 2-inch pieces.
-Add the carrots to the beets and steam for another 5-7 minutes until both the beets and carrots are soft.
-Drain off the water, and slip the beet skins under running water.  Cut each beet into 6 large wedge shaped pieces.  
-Melt about 1 TBS of butter in a large sauté pan.  
-Squeeze 2 cloves of garlic through a press and add to the pan.
-Sauté for about 1-2 minutes and then add the beet and carrot pieces. 
-Toss gently and cook for about 2 minutes more.  
-Remove from heat and sprinkle with a pinch of sea salt, a few TBS of crumbled chevre goat cheese and the toasted walnuts.

Tofu scramble:
This is our go to dish for brunch on weekends and a way to eat a lot of vegetables for breakfast, which makes you feel virtuous despite the cheese.
-Heat 1 TBS of olive oil in a large skillet.  
-Crumble 1 cube firm tofu and add it to the pan.
-Grate 2-4 carrots.  Chop up 1 onion or 1/2 bunch green onions.
-Add the carrots and the onion to the tofu.  Cook until tender.
-Wash and chop 1-2 large handfuls of snow peas and add.    
-Then add some chopped rainbow chard or beet greens along with 2 cloves minced garlic.  
-Add a pinch of salt, and then sprinkle with ½ cup sharp cheddar cheese.  
-Serve with salsa and sour cream.

Grilled Whole Fava beans:
You don’t have shell them or slip them from their skins before cooking them when they are prepared this way.    
Optional additions: crushed red pepper flakes, lemon zest, and or chopped fresh herbs.
-In a large bowl toss 1 pound of fava bean pods with 1-2 TBS olive oil and several pinches of sea salt.
-Arrange them in a single layer on a grill over medium-high heat.
-Grill until blistered on one side, 4 to 5 minutes, then flip and grill for a few minutes more on the other side.
-If you aren't sure when to pull them off, take a pod off the grill, open and taste one of the beans. You want the fava beans to be smooth and creamy when you pop them out of their skins, not undercooked.
-Keep in mind that they'll keep steaming in their pods for a few minutes after they come off the grill.
-Season the grilled favas with a bit more salt (if needed) and any herbs or lemon zest if you like.
To eat: Tear open the pods, take a fava bean, pinch the skin and slide the bright green fava from its pod.

Rainbow Carrot Pickles:
-Place 1½ cups water in a saucepan with 2 TBS Balsamic vinegar, 1 tsp salt and 1 TBS mustard seeds.
-Heat through, then add 2 TBS honey and stir until it dissolves.
-Slice 1 bunch of carrots into ½ inch disks and add to the saucepan along with 6 whole garlic cloves.
-Lower heat and cook uncovered for 10 minutes.
-Remove the pan from the heat and cool to room temperature.
-When cool add 2 more TBS Balsamic vinegar and a sprig or 2 of dill (for future reference, you can also use cilantro).
-Transfer to a tightly lidded container and chill. These will keep nicely for several weeks.

Carrot Fennel Soup with Dill Pesto and Crème Fresh:
-Peel and thinly slice 1 bunch of carrots. 
-Chop 1 bunch of fennel, stems and all
-Chop 1 bunch green onions and 4 cloves garlic.  
-Melt 2 TBS butter in a large saucepan over medium heat.  Season with salt and pepper.  
-Add the chopped carrots and fennel, the green onions or chives, the garlic and 1¼ tsp dill seed.
-Sauté 10 minutes and then add 4 cups chicken or vegetable broth.  
-Bring to a boil, reduce heat and simmer for 30 minutes.  
-Transfer to a blender and puree in batches (don’t fill the blender too full).  
To make the pesto: 
-Wash out your blender then add 1 bunch stemmed and chopped dill and 2 TBS pine nuts.  
-Blend until smooth and add 2-3 TBS canola or olive oil while the blender is still running. 
-Season with salt and pepper.
To serve: 
-Ladle the soup into bowls.  Divide the pesto evenly then spoon it into the soup.  
-Put some crème fresh into each bowl too, then using the blade of a knife swirl the pesto and crème fresh into the soup.

Penne with Kalamata Olives, Feta and Greens:
-Mix 2 TBS chopped dill with 1 tsp lemon zest and 1 clove of finely minced garlic.  Set aside.
-Bring a large pot of salted water to boil. 
-Chop up 1-2 bunches of greens you can use rainbow chard, stems and all, kale or beet greens.
-Add the greens to the water and cook for 3 minutes.  Skim out greens and drain in a colander.  
-Return water to a boil and add 12 ounces penne and cook according to package directions until just tender.
-Drain off water reserving ¾ cup of the water.
-Return pasta to pot, add greens and 3 TBS olive oil and toss.
-Stir in ½ cup coarsely chopped Kalamata olives and ½ cup crumbled feta.
-Add enough reserved pasta water to moisten.  Season with salt and pepper.
-Transfer to a bowl and drizzle with 2 more TBS olive oil, sprinkle with the dill mixture and serve.

Wilted Greens with Garlic and Anchovies:
From a recipe by Mario Batali.
-Wash and spin dry 1 bunch rainbow chard and/or 1 bunch kale or 1 bunch beet greens cut into ½ inch wide ribbons.
-Thinly slice 4 cloves of garlic.
-Heat a 10-12 inch sauté pan over medium-high heat until hot.
-Add 2 TBS olive oil, 3 rinsed anchovy fillets and the sliced garlic. 
-Cook until the garlic is light brown, about 1 minute.
-Add the greens and cook stirring constantly until wilted, about 5 minutes.
-Season with salt and pepper to taste and serve with ½ lemon squeezed over top and some grated Parmesan if desired.

Chicken Salad with Fennel and Flashy Butter Gem Lettuce:
-Poach 2 large boneless organic chicken breasts by placing in boiling water to cover by 1 inch.  
-Reduce heat and simmer gently for 18 minutes.  
-Turn off heat and let sit for 30 minutes in the poaching liquid.  
-Drain, cool completely and then dice the chicken into cubes and put it in a mixing bowl.
-Chop up 2 small fennel bulbs. 
-Steam for 5 minutes until just tender.  Add to the bowl.
-Chop up 1 dill pickle or add a TBS of rinsed capers and a few TBS of good mayonnaise.
-Add a squeeze of lemon juice, 1 TBS of chopped fresh dill and/or basil, salt and freshly ground pepper to taste. 
-Serve on a bed of torn flashy butter gem lettuce with a sprinkle of Balsamic vinegar and a slice of lemon.

Caesar Salad with a Twist:
To make croutons:
-Press 3 cloves of garlic into 2 TBS olive oil and spread on some slices of French bread. 
-Sprinkle with sea salt.
-Cut the bread into bite-size cubes then bake in the oven at 350 degrees until lightly brown about 5-10 minutes.
For dressing:
-In a blender puree 2 cloves of garlic.  
-Then add 2-4 anchovy filets, a little salt, 1 egg yolk (you can boil the egg for 1 minute), ½ cup extra-virgin olive oil and lots of freshly ground black pepper.  
-Process until smooth and then add the juice and zest of 1 freshly squeezed lemon.
-Wash and dry 1 lettuce.  Tear the lettuce into bite size pieces.  
-Slice up some green onions (optional) and add them to the lettuce.  
-Grate some carrots and add as well.
-Toss the lettuce with the dressing and sprinkle with a generous amount of freshly grated Parmesan cheese and the croutons, adding some cannellini beans, grilled chicken breasts, tuna fish or Kalamata olives.

Helsing Junction Farm
12013 Independence Road, Rochester, WA 98579 | (360)273-2033
helsingfarm@gmail.com | www.helsingfarmcsa.com

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