This Weeks Box 3/2/2012

Please remember that full shares are 165 dollars in this 5 week month of March

Here is the list

head lettuce
hot house cucumbers from Ramona
naval oranges
satsuma tangerines
large green onions
bunch of arugula
fuerte avocados
This time of year we start to have some extra “odd shaped” lemons that we sell at discount to the public. If you know someone looking for lemons, 
That is the new potato patch in the background. I really like our potato method this year. We filled the channels between the rows with worms and worm castings in order to help feed the potatoes from sprout to harvest. This is not just good for the potatoes. It is a way of building soil while we are growing. As opposed to before and after. With flat growing space being a valuable commodity here at the ranch, we will continue to be experimenting with “living” rows and beds like this as a way to maximize production in the space we have. This shot is part of the lower garden. This garden gets bigger every year. We have pretty much maximized its size and so this year, we are going to start working on beautifying it. The natural landscape around it is already visually stunning. Especially when the ceanothus or “Lakeside Licac” start blooming like they are now. We have already started some urbanite retaining walls and some native and medicinal flower planting along the perimeters. 
Thanks to everyone who came out and worked last week. Everyone was so productive and anxious to work that I spent the whole time trying to keep people moving to the next thing. Next time we will get some pictures. It was our first work party and the feedback was pretty good. We are going to see about having another around June, for some late tomato planting. Also, thank you to everyone who is a member of the CSA for supporting farm so that we can have work parties like these. 
Cilantro Edamame Hummus
1 (12 ounce) package frozen shelled edamame (green soybeans)
2 cloves garlic
1/2 cup tahini
1/2 cup water
1/2 cup packed cilantro leaves
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1.    Place edamame into a large pot and cover with salted water. Place over medium-low heat, bring to a simmer, and cook until tender, about 5 minutes; drain.

2.    Puree garlic in food processor until minced. Add edamame, tahini, water, cilantro, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; blend until smooth.

Grilled Romaine Salad

 Beet Risotto

3/4 pound beets (1 bunch small), roasted
1 bunch beet greens, stemmed and washed
6 to 7 cups chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups Arborio or Carnarolli rice
2 garlic cloves, minced or pressed
1/2 cup red, rose, or dry white wine
Freshly ground pepper
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste)
2 tablespoons finely chopped flat-leaf parsley
1. Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch wide strips.
2. Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.
3. Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes.
4. Stir in the greens and the diced beets, and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. Taste a bit of the rice. Is it cooked through? It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary.
5. When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the parsley. Remove from the heat. The rice should be creamy; if it isn’t, add a little more stock. Stir once, taste and adjust seasonings, and serve.
Variation: I often blanch greens when I get them home from the market so that they won’t wilt or rot in the refrigerator if I don’t get around to cooking them right away. If you do this, and want to use them for this risotto, chop the blanched greens and set them aside. Add them to the risotto during the last few minutes of cooking, just to heat them through and amalgamate into the dish.
Advance preparation: The roasted beets will keep for 5 days in the refrigerator. You can get ahead on the risotto, cooking it just through Step 3, then spreading the rice out in the pan or on a baking sheet. Reheat and proceed with Step 4 shortly before serving.

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