In
this week’s box:
Garlic: Chesnok Red cloves
(the last garlic of the season)
Radishes: Red Meat (green/white outside, red
interior) & Black Spanish or Easter Egg Mix
Spinach
or
Swiss
Chard
Tapestry
Salad Mix
Turnips:
Purple Top
Featured Recipes (on back): Sesame Spinach with Ginger and Garlic
Radish Top Soup
I have to say that
you all are truly some of my favorite people! Well, that’s pretty much a given,
but in talking to everyone about scheduling the final week’s delivery, every
one of you said the same thing…” oh, well, whatever works for everyone else is
fine with me.” You guys are so easy! So let’s keep it easy and stay with our established schedule. The final
pickup for the Winter Share season will be Tuesday, December 26 from 5-6:30pm
at Beggars Banquet as normal.
One of the big
projects this week was plowing up a 7,000 square foot section of our alfalfa
field for a new garden plot. This will be next year’s space for potatoes, sweet
potatoes and another attempt at winter squash, plus beans, onions, leeks and
summer squash. Right now the field is riddled with pocket gopher tunnels so we
have a significant job ahead of us to remove that little problem…gophers just
love root crops. We are also planning additional plantings of green manure
crops to feed the soil and crops like daikon radish, queen anne’s lace, dill and sweet
alyssum to provide food and shelter for the good bugs that eat the “bad ‘uns!” Along with this project we are starting the mapping
of the existing gardens for 2007. It’s a real puzzle-lovers challenge trying to
arrange the various crops in the right order and arrangement to get everything
shoe-horned in and usually requires several hours of trial and error,
accompanied by a large glass of wine. The other big winter project that is on
the slate is a Blue Gate Herbal. Based on a suggestion from a current member we
are compiling a booklet that will provide more info and recipes for the herbs
that are included with the Optional Herb Share next year.
A great
opportunity to learn, experience or talk more about local foods is coming…check
out the 2007 INCA (Iowa Network for Community Agriculture) conference for a
full day focusing on local foods from 8:30-5:00 Saturday, February 3, 2007 at
Marshalltown Community College in Dejarden Hall. Last
year’s conference was a great experience and we expect the same for this year.
In fact, we feel strongly enough about the positive nature of this non-profit
organization that Jill even joined their Board this year. For more info about
INCA or the conference, see their website at www.growinca.org.
Best from the farm,
Jill & Sean
SESAME SPINACH WITH GINGER AND GARLIC
1 garlic clove
2 teaspoons sesame seeds
1 tablespoon vegetable oil
1 teaspoon grated peeled fresh gingerroot
1 bunch trimmed fresh spinach (or Swiss Chard)
Mince garlic and in a small dry skillet toast sesame seeds
over moderate heat, stirring, until golden. In a heavy
6-quart kettle heat oil over moderate heat until hot but
not smoking and cook garlic and gingerroot, stirring, 30
seconds, or until fragrant and golden. Add spinach by
handfuls, stirring, and cook until just wilted.
Serve spinach sprinkled with sesame seeds.
Recipe Source: Gourmet September 1997
Radish Top Soup
Don't throw out your radish greens. Believe it or not, those fuzzy leaves can
be transformed into a smooth green soup, with a hint of watercress flavor.
6 Tb butter, divided
1 cup chopped onions or leeks
8 cups loosely packed radish leaves (Beet, turnip greens, or kale would also
work)
2 cups diced peeled potatoes
6 cups liquid (water, chicken stock)
Salt
1/2 cup cream (optional)
Freshly ground pepper
Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook
until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook
over low heat until wilted, 8-10 minutes.
Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt.
Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle
flavors. Puree finely in a food processor. Add cream if desired. Season to taste with butter, salt and pepper.
Recipe Source: Mariquita
Farm Website www.mariquita.com