Hi there everybody!
So I’m pleading chickens as an excuse for not posting about last week’s harvest… we spent Saturday evening and a fair bit of Sunday packaging up all the drumsticks, thighs, breasts, wings, tenders and carcasses (for making soup stock) that we’ll need for the rest of the year. And then after that I was too tired to do more than my evening weeding and planting once I got home from my off-farm job. By the time Thursday rolled around I was rested up enough to realize I hadn’t posted anything, but by then it seemed a little too late. Will you forgive me? Please?
Thanks! Last week’s bins were a bit of a mish-mash as we were sort of between plantings. Everyone got garlic, potatoes, onions, carrots, swiss chard, kale and summer savoury (which you can hang in a well-ventilated spot to dry for use all year, by the way), but then you either got tomatoes OR peas, dried beans for shelling and cooking OR snap beans, and broccoli OR cabbage OR cauliflower. So in honour of last week’s harvest I should post a potato recipe, eh? How about
- 2 1/2 lbs red potatoes, unpeeled,quartered
- 3 cloves garlic, peeled
- 2 tablespoons butter
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 cup grated parmesan cheese
- Put potatoes and garlic in lg pan.
- Cover with water.
- Bring to a boil.
- Reduce heat and simmer for 25 minutes, until potatoes are tender.
- Drain well.
- Mash with the butter, milk, and salt.
- Stir in the parmesan cheese.
I like this recipe because it’s simple, it’s quick, it uses whole foods and it leaves the peel on the potatoes – which is where all the nutrients and vitamins are!
So on to week 9. Can you believe that by next weekend we’ll be half way through the season already? Where on earth has the time gone? In the next couple of weeks I’ve got to get all my fall plantings in or the days will get short too quickly for things to grow. All the winter squashes are in already, but I want to get more carrots, beets, peas, spinach, radishes and maybe some bok choi since the spring planting didn’t exactly work out (you never saw it, but trust me, that’s because it didn’t work out!). Hopefully the turnips, rutabagas and parsnips will come along too.
This week you all got garlic, potatoes, radishes, broccoli, swiss chard, kale, summer savoury, arugula (a.k.a. rocket) lettuce (watch out using this in salads, it’s one of the spicier lettuces out there… you could try steaming it if you prefer a more mellow taste), tomatoes and tomatillos, sweet peppers, hot peppers, and beans (either snap beans or drying beans to shell and cook before eating).
Since tomatillos may be new to some of you and they can be a bit tricky, they’ll be this week’s recipe focus. The biggest trick with tomatillos is to remember after you take the husk off you need to wash them because they will be sticky. And the next biggest trick is to remember that you need to cook them – you don’t eat them raw like you could a tomato.
About This Recipe
“I have been working on this recipe for a number of years now and it does tend to change now and then. I promise you that any changes I make to it only makes it better. Try it over bean and beef or breakfast burritos, chimichangas or just eat it as a stew with warm tortillas. I make a huge pot of this so I can freeze some for later. Can be transfered to the crock pot for all day simmering on low. Adjust chilies, jalapeños and spices, tasting as you cook. I have never measured before when making this so please let me know if something doesn’t work. Take liberties with this recipe to suit your own tastes. I won’t mind in the least. It is what I would do if this recipe was posted by you. Pork can be left out for our vegetarian friends.”
- 2 -3 lbs pork roast ( pre-diced pork works well for a faster preparation. Just brown with onions)
- 2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons bacon grease
- 1 large chopped onions ( not traditional) (optional)
- 1 head minced garlic ( taste great, but also helps prevent heart burn) [editor’s note: yes, that means the whole bulb! but you can reduce]
- 6 tablespoons flour
- 1 (15 ounce) cans tomatoes, drained
- 2 cups diced green chilies ( I use Big Jims, roasted, peeled and frozen by the bushel every fall)
- 3 large tomatillos, husks removed and coarsely chopped (optional)
- 2 -4 teaspoons jalapenos (optional) [editor’s note: you could substitute in the chilis d’arbol here, just don’t use quite as much]
- 5 cups water (broth is not traditional, but I like the flavor better) or 5 cups chicken broth ( broth is not traditional, but I like the flavor better)
- 2 tablespoons ground cumin ( or to taste)
- 2 tablespoons ground chili powder ( or to taste) (optional)
- 1 teaspoon salt
- Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
- Cool meat enough to handle.
- Cube cooked pork into bite size pieces.
- Process 1/2 of the green chilies until smooth.
- In the same large pan, melt the lard or bacon grease (or heat oil).
- Add onions and garlic; sauté until tender but not brown.
- Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
- Add broth or water.
- Cook and stir until mixture comes to boil and is slightly thickened.
- Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños if desired (taste first).
- Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
- Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
- If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
- Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
- Leave pork out for a vegetarian green chili sauce.
So that’s it from me this week, folks. Mat’s going to be holding down the fort next week since I’ll be away, and he’ll be doing the deliveries next Saturday too. For those of you picking up your bins at the farm, you’ll get a chance to meet my lovely Aunt Terri.
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So the holiday long weekend delayed some of the bins, for those of you who usually get your bins at work… but better late than never to post a list of what you got this week! There was broccoli, lettuce, peas (which was a shocker after last week’s wind storm – the trellis got destroyed and we’ll have to build a new one before we plant new peas for the fall), carrots, potatoes, beans (either “dried” beans for cooking or snap beans), kale, swiss chard, summer savoury as the herb-du-jour and onions.
Since these were the first onions of the year, that’s going to be my recipe focus for the week. And choosing the recipe is tough because (a) there’s so much to choose from and (b) everybody got one red onion and one yellow Spanish onion, and they traditionally aren’t used in the same recipes. The easiest thing to do is to post two recipes, then!
Courtesy of food52.com again, check out Chicken that Fancies Itself Spanish with Lemons, Onions & Olives by
- 1 whole chicken, about 4 pounds, cut into parts
- 1/2 cup plus 1 tablespoon flour
- 1/4 cup grated pecorino
- 3 teaspoons smoked paprika
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 3 medium lemons
- 2 large yellow onions, sliced
- 1 large fennel bulb, halved and sliced
- 12 whole garlic cloves, peeled
- 3/4 cups pitted green olives
- 1 pinch ground cinnamon
- 1 cup whole peeled tomatoes, crushed
- 1 cup white wine
- 1 bunch cilantro, roughly chopped
- Heat the oven to 425 degrees. Combine 1/2 cup of the flour, pecorino and 1 teaspoon of the smoked paprika in a large bowl. Heat the olive oil in a large, heavy pot (a big Dutch oven, perhaps?) over medium-high heat. Dry the chicken parts thoroughly with paper towels and sprinkle generously with salt and pepper on all sides. Dredge the chicken in the seasoned flour and then place in your pot in batches. Allow the chicken to thoroughly brown, about 5 minutes per side. Don’t crowd the pan! Remove the chicken to a plate and repeat until all of your chicken pieces are golden and crispy-looking.
- Quarter the lemons, but zest one of them first; reserve the zest. (If your lemons have a thick pith, you’ll want to zest all 3 and then juice them, discarding the pith; this will help you avoid a bitter sauce.) Add the onion, quartered lemons (or zest of 2 lemons and the juice of all 3), fennel, garlic, green olives, the remaining 2 teaspoons of smoked paprika, and cinnamon to the pot; cook until softened, golden, and overall mushy-looking, about 10 minutes. Taste for salt. Sprinkle the mixture with the remaining tablespoon of flour and stir over the heat for two minutes. Add the tomatoes and the wine and bring to a boil — let bubble away for a minute or two. Add the lemon zest.
- Place the chicken pieces back into the pot, skin side up, along with any drippings from the plate. Poke the onion/fennel/garlic/olive mixture so it surrounds the chicken on all sides. Place in the oven, uncovered, and bake for 30 minutes, or until the chicken is cooked through.
- Garnish with cilantro. Serve warm. Delicious!
This was a no-brainer to choose since today is Chicken Day on Our Farm. People will be coming to pick up their fresh birds between now and Saturday, and after that it will be only frozen birds until they’re all gone. Kinda hard to believe that’s it for the chickens this year, but we’ve already raised the 300 we’re allowed by Ontario regulations… at least now we’ll get to sleep in a bit every day except harvest days!
As for red onions, Lemony Green Bean Salad with Feta, Red Onion, and Marjoram by Midge at food52.com should hit the spot:
- 1 pound green beans
- 4 ounces feta
- 1/4 red onion, super-thinly sliced
- 3-4 sprigs fresh marjoram, leaves stripped and roughly chopped (oregano is great too)
- 1/4 cup your best olive oil
- 1 lemon, juiced and zested
- dash agave nectar (or sugar to taste)
- Bring a pot of salted water to boil. Throw in green beans for about 4 minutes or until al dente. Drain and rinse in cold water.
- Blend together lemon juice, zest, olive oil and agave nectar.
- Combine beans and red onion, crumbled cheese, and marjoram. Toss with dressing. Chill until those lamp chops come off the grill.
So that’s it from us for this week. Enjoy your veggies, and your chickens. For those of you who are picking your birds up fresh, I’m going to post a YouTube video tomorrow that I’ve found helpful in cutting up the birds into parts (in case you want to freeze separate bags with just drumsticks or breasts or thighs, etc). And if anyone has any questions about how to make chicken stock from the bones, just let me know!
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