Wednesday, September 5, 2012

BGF News 8/28/12

In this week’s box:
Basil: Genovese or Italian Large Leaf
Beans: Mix (Carson & Empress)
Cherry Tomatoes
Garlic: Music
Tomatoes, slicers
Turnips with greens: Hakurei (white) &/or Scarlet Queen (red)
            and perhaps ONE of the following:
Eggplant: Orient Express (long, thin, purple), Broccoli: Packman, Okra: Bowling Red, Patty Pan Squash or Mini Bell Pepper Mix

For those with the Cheese option: Robiola, Chive Chevre and [bonus] Sun-dried Tomato & Basil Chevre
For those with the Egg option [full and half]: one dozen free-range eggs (assorted colors)
For those with the Herb option: Basil: Thai Magic, Thyme, Oregano

Featured Recipe(s) (see below):  Turnips Sauteed with Garlic and Onion
Roasted Japanese Turnips with Honey
Sauteed Cherry Tomatoes with Garlic and Basil
Garlic Roasted Beans
Precipitation in the past week: 2.1" (woohoo!!)

What’s up on the farm?

Well again, the bulk of the farm work fell to the crew and Jill's parents this week as both farmers were occupied at the hospital. It was a fairly productive week on the farm, with more spent crops removed, (melons, cucumbers and field eggplant. Fall crops continue to go into the gardens, including transplants of broccoli and chard. The first salad sowing is up, but the germination was pretty weak, so we will likely need to start that one again. Given this weekend's rain, it should be a more successful endeavor. Many of the fall crops are growing nicely and we should be harvesting various leafy greens in a couple of weeks. In the meantime, we hope you enjoy the bounty of beans, which have come on with a vengeance.

The Box of Shame: We could tell last week was back to school week for many families, as we were missing about 20% of our box returns. Just a reminder that it is much more challenging for us to get through the packing on time if we have to come up with an alternative for your regular box.  So as a friendly reminder and in light of our decrease in returns, we are re-instituting The Box of Shame into which we will put your produce if we don't receive your regular box. Just a reminder, if you don't have your return box, you can always bring in a bag to pick up your delivery. We're happy to help you transfer your produce to the bag and we will take your box back to the farm for use the following week.

The Tall Farmer update: Sean had a pretty tough week at Mercy, mostly caused by an overload of pain meds. Now that all of that has cleared his system he is again working towards regaining his strength and health, all of which take time. We anticipate that he will remain at Mercy for another week or so.

A little detail on your produce this week:
Turnips: separate greens and roots. Store each in a separate bag in the crisper drawer.

Is a weekly newsletter not enough for you and you want to read more about our daily adventures?  Follow us at our blog at and on Facebook at Blue Gate Farm.

That’s about it this week, if you have any questions or comments be sure to let us know. 

Best from the farm,
Jill & Sean (and Blue & Luci)

Glenna's (Japanese) Turnips Sauteed with Garlic and Onion

2 cloves garlic, minced
1/2 cup onion, finely minced
1 Tbsp olive oil

1 bunch Japanese or other turnips, approx 1 to 1 1/2 cups sliced  
In heavy bottomed skillet over medium heat, saute onion in olive oil until translucent.  Add garlic and saute for 1 minute.  Add turnips and continue cooking over medium-low heat until turnips, onions, and garlic are all soft and caramelized (but not burned--watch carefully). 
Makes 2 servings.

Recipe Source:

Roasted Japanese Turnips with Honey

20 small golf-ball-size Japanese-style turnips, sliced in half lengthwise (or larger turnips cut to this size)
1 tablespoon plus one teaspoon vegetable oil
½ teaspoon kosher salt
Freshly ground black pepper
1 tablespoon honey*
Pinch of cayenne 

In a medium bowl, toss the turnips with 1 tablespoon oil, the salt, and some pepper.
Heat a large cast-iron pan over medium-high heat.  When it is quite hot, coat the pan with the remaining 1 teaspoon oil and add the turnips.  Reduce the heat to medium and toss the turnips.  Sauté, shaking the pan frequently, until the turnips are starting to turn golden brown, especially on the cut sides, and are almost tender but still slightly firm, 8 to 10 minutes.
In a small bowl, combine the honey and cayenne with 1 tablespoon water.  Add this to the turnips and cook, tossing for another few minutes, until the turnips are tender.
Serves 4 

Recipe Source:

Sauteed Cherry Tomatoes with Garlic and Basil
Servings: 8

2 tablespoons olive oil, divided
2 pints cherry or grape tomatoes
Salt and pepper            2 garlic cloves, minced
1 tablespoon minced fresh basil
Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

Recipe Source:

Garlic Roasted Beans
(based on a recipe from Angela Tedesco, Turtle Farm)

1 lb Haricot Vertes (or other fresh beans), washed and dried
4 tbs olive oil, divided
2 cloves garlic, minced
1 tsp sea salt
2 tbs seasoned rice vinegar
¼ c. sesame seeds, roasted
¼ c. shredded Parmesan cheese

Heat oven to 425 degrees. Toss beans with 1 tbs. olive oil. Spread in single layer on baking sheet and roast 15 minutes, stirring after 8 minutes. Stir garlic and salt together, add vinegar and remaining oil. When beans are roasted, toss with dressing and top with sesame seeds and Parmesan.  Season with additional salt and pepper if desired.

No comments: