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Week 4/July 7-9, 2009 |
Greetings from Helsing Junction Farm!
 Tess and Dylan pick carrots
The fields are fully planted and it is a big challenge to keep everything all watered up when it is this hot and dry. At this stage we have a combination of mature and almost mature plants and tiny seedlings just germinating, each requiring different needs in terms of irrigating, so it can be a bit tricky to accommodate all the different stages of growth of all the different varieties of plants. Plants that are reaching maturity prefer a longer watering (8-12 hours) and can go 5-7 days between watering. The seedlings need water for a shorter period (4-6 hours) but will need it more often. Our weekend irrigation crew, Victor, Sailas and Adelfo were diligent, taking turns moving the irrigation pipe 3 times a day When we have all 35 acres planted it is necessary to run the irrigation 24 hours a day, especially in this extra dry year. We have about fifty 40 foot pipes to move, so it is a time consuming task, and is never all that pleasant, hence the term “irritation.” It is one of the most crucial jobs on the farm and we applaud our water team for keeping it all going during the long, hot weekend.
The rest of the farm crew had a 3 day weekend, which is usually not an option as the 4th often falls on a weekday and we are committed to delivering our produce to you, despite a holiday! This year we all worked a bit extra last week, mainly weeding the farm, so we could enjoy a brief break. Our managers, Bonfilio and Rosalio went to eastern Washington to do some lake fishing, and I (Sue) hosted some visitors here and spent some time reading in the hammock under the shade of the old apple trees, enjoying a light breeze as the temperature soared into the high 90’s. We feasted every evening al fresco, simply preparing our vegetables and some type of grilled fish and meat, exclaiming at every meal that it was the best meal ever!
This extra hot weather has made our tomatoes very happy and for the first time ever we have large, green fruit on the vines before July 1! The eggplants and peppers are flowering, also a first this early. It will be exciting to have those crops arrive sooner than usual, (weather permitting, of course). The garlic is ready to be pulled and cured so we will do that later this week, also about two weeks earlier than when we would usually harvest it.
It is amazing to see the effect of temperature on the progress of a plant. Just a few degrees in any direction will help determine the growth pattern and even with the best record keeping and planning, you can never be exactly sure what may ripen when, making for a career that perhaps mimics a stock market analyst. With all the best intentions and planning, we roll and respond with what we are given, in terms of weather and know it will all pan out eventually. We have joked that we run a faith based organization, but it is a truly accurate description as we are hostage to a myriad of conditions, (such as unseasonable heat, drought or cool conditions, precipitation, gas prices and the economy), that we have absolutely no control over and are really just hoping (praying) it will all work out as it should. Not that we do not have the skill and knowledge and experience that lead us to make the best decisions as we respond to these unpredictable conditions, but nonetheless, we are at the mercy of our natural world, and this is what keeps our farming occupation interesting, challenging (and sometimes frightening) but mostly, very satisfying! We hope that as you eat your way through the seasons, you will recognize the connections between the weather and when you receive the different variety of vegetables and fruits, as well as the connection between their action packed nutrients and the effects on your health and well being, as it is all part of the symbiotic food web we are creating and sharing.
We have honey for sale again this year.
It is from the bees that are being summered in our fields by Woogie Bee out of Chehalis.
Vegetable honey is medium bodied and intensely fruity.
1# Jars are $8.00
2# Jars are $14.00
2½# Jars are $17.00
To order, please call or e-mail the farm at (360) 273-2033 or helsingfarm@msn.com
Please specify the amount of honey you would like, your drop site and the date you would like it delivered.
You can pay by check or via our web site at www.helsingfarmcsa.com Use the other payment button and write “honey” in the “for” box.
This Week's Shares
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Tuesdays’ small shares contain:
1 bunch fennel bulb
1# snap or snow peas
1 bunch rainbow chard
1 bunch green onions
1 head fresh garlic
2 little gem lettuces (a baby romaine lettuce)
1 bunch dill
1 bunch flowers (Asiatic lilies)
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Tuesday’s large shares contain:
2 bunches carrots
2# snap or snow peas
2-3 sweet fresh onions
1 bunch green onions
2 heads fresh garlic
garlic scapes
2 butter head lettuces
1 bunch red dandelion
1 bunch cilantro
1 bunch lavender
1 bunch flowers (Asiatic lilies)
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*Wednesday's and Thursday's boxes will be a variation on this theme. We will send out a packing list first thing Wednesday and Thursday morning to let you know what is in the boxes.
Recipes
How to chop and use fennel:
To chop fennel, cut the fronds off the bulb and finely chop them, if called for in a recipe.
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.
Dandelion Greens:
Dandelion greens are a popular staple in Europe. Though bitter and a little aggresive tasting plain, with a warm sweet dressing they are transformed into something delicious and extremly good for you. We are glad to see them showing up in restaurants and cooking magazines.
Baked Risotto with Fennel, Peas, Fresh 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 snap peas or snow peas and 2 small chopped fennel bulbs.
-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 a sprinkle of finely chopped green onions and dill.
-Bake for 35-40 minutes until the rice has absorbed most of the liquid.
Penne with Kalamata Olives, Feta and Rainbow Chard:
-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 bunch of rainbow chard, stems and all.
-Add the chard to the water and cook for 2-3 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.
Chicken Salad with Fennel and Little 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, 3 finely chopped green onions and salt and freshly ground pepper to taste.
-Serve on a bed of torn little gem lettuce with a sprinkle of Balsamic vinegar and a slice of lemon.
Dandelion Salad with Warm Bacon Dressing:
-Cut 1 bunch dandelion greens into 1inch lengths and transfer to a large bowl.
-Cook 5 slices of bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
-Whisk together 2 TBS of onions, 1½ TBS cider vinegar, ¼ tsp salt, and 1/8 tsp pepper in a small bowl.
-Then whisk in 3 tablespoons hot bacon fat.
-Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.
Dandelion Greens with Hot Olive Oil Dressing:
-Heat ¼ cup olive oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
-Then add 3 cloves fresh garlic thinly sliced lengthwise and 1/3 cup sliced almonds, stirring frequently, until golden, about 2 minutes.
-Add ½ cup golden raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute.
-Remove from heat and add 2 TBS Sherry vinegar, ½ tsp sugar, 1/4 tsp salt, and 1/4 tsp black pepper, stirring until combined.
-Cut 1 bunch of dandelion greens into 1 inch pieces and place in a salad bowl.
-Pour hot dressing over top, tossing with tongs to coat.
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 fresh 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 TBS 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 into the soup.
Dilled Carrot & Pea Salad:
-Steam 2 cups chopped carrots and 1 pound trimmed snap peas for about 3-5 minutes.
-Make dressing: ¼ cup fresh lemon juice, ¼ cup fresh minced dill, 2 TBS extra virgin oil olive, ½ tsp salt and pepper to taste.
-Pour dressing over steamed veggies in a bowl. Put in the fridge until cool.
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 or cilantro.
-Transfer to a tightly lidded container and chill. These will keep nicely for several weeks.
Helsing Junction Farm
12013 Independence Road, Rochester, WA 98579 | (360)273-2033
helsingfarm@msn.com | www.helsingfarmcsa.com
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