Week 7
It’s finally started drying up out here, and before you know it, we’re further behind. Such is the life of small diversified farmers in the Willamette Valley: As we desperately work to get caught up with our planting and seeding, cultivating and mowing – all behind because of the spring rains – we now have to add setting out the drip lines to that list of backlogged TO DO’s. Sheesh, no rest for the weary!
In Your Share This Week:
Lettuce Heads, assorted
Beets, Early Wonder Tall Top
Fava Beans, Aquadulce
Kale, White Russian & Winter Red
Salad Mix, 8-10 different types of lettuces
Lavender, assorted varieties
Preparing and Using Your Fava Beans:
- Blanch or steam beans for 1-2 minutes, then break the skins with your fingernail and pop out bean.
- NOTE: The skin is perfectly edible, although for many it is too bitter and well worth the time and effort to remove. It is a bit of a chore; think of it either as adding to the anticipation of the tasty dish ahead, or as the perfect job for a youngster.
- Within a few days of pickup, peel and freeze the beans you don’t use.
- Pureed, steamed, or buttered they make a great side dish.
- Toss them with other vegetables in a stir fry.
- Chill, marinate, add to lettuce or grain salads.
Fresh Fava Bean & Rosemary Spread
2 cup shelled favas 1 clove garlic, pressed
1 tsp fresh chopped rosemary or lavender 1/4 – 1/2 cup olive oil
2 Tbsp lemon juice S&P
Put favas, garlic and lavender or rosemary in blender or food processor. While pureeing, drizzle in 1/4 cup olive oil, and lemon juice. Add more oil if needed. Adjust with S&P if necessary.
Third in the Make-Your-Own-Salad-Dressing Series: Ginger Tamari Dressing
1 1/4 cup salad oil 1 cup cider vinegar
2 Tbsp honey 1/4 cup tamari
1 Tbsp grated ginger juice 3-4 cloves garlic
Combine all, shake vigorously, and pour over salad.
Baby Beets with Ginger From Great Good Food, by Julee Rosso
all your baby beets 1 sprig fresh thyme
1 sprig fresh Italian parsley 3 strips orange peel, 2”
1/4 cup + 1t red wine vinegar 1/4 cup sugar
3 Tbsp coarsely chopped crystallized ginger salt and freshly ground pepper
Cut any larger beets in half, so that all beets are about the same size. Tie thyme, parsley and orange peel together with a string or piece of cheesecloth to make a bouquet garni.
In a medium size saucepan, place the beets, 2 cup of water, 1/4 cup vinegar, sugar, bouquet garni and ginger. Bring to a boil over high heat. Reduce the heat and simmer until beets are tender, 15-20 minutes, stirring occasionally. Remove bouquet garni and discard.
Remove beets with slotted spoon to serving dish, leaving sauce in the pan. Add remaining vinegar to the pan to deglaze it, scraping down the sides. Taste and add S&P as needed. Spoon sauce over beets and serve immediately.
