• Sugar Anne Snap Peas
• Cabbage
• Green Garlic
• Fennel
• Dill
• Swiss Chard

News from the Farm
By Rebecca Claypool

 About two weeks ago, we were in the shop processing produce for farmer’s market and our washer machine broke down, requiring us to dry all the salad mix by hand. It occurred to us then that most folks don’t know how their food is grown and processed. As CSA members there are opportunities to see the farm but rarely do you get to see how things are done. So this week I’m going to write about the life cycle of salad mix to give you an idea of how produce gets from our fields to your dinner table.

First the seed is ordered from a seed company, and then five to six varieties of lettuce are mixed together to form our own blend. Here at Featherstone we use tractors for most field jobs including direct seeding salad mix. A tractor with the seeder attachment drives over the already prepared bed distributing the lettuce seed in three straight rows. Then the same process is followed to plant a bed of spinach, as well as a bed of greens with one row of arugula, one row of mizuna, and one row of tat soi. Every time we change the seed, we need to adjust the size of the hole the seed is passing through on the planter in order to maintain the proper plant spacing. Once the seed is in the ground we wait. If the weather is dry then sometimes we need to irrigate, but not so much this year.

When the crop is large enough to pick the crew heads out with sharp knives and cuts the lettuce, spinach, and greens at ground level placing them in plastic boxes for transport. We drive the boxes of greens back to the shop for cleaning. We dump one box of salad mix into large tubs filled with cold water, and dunk the lettuce a few times pulling out any weeds in the process. Gradually the greens and spinach are added to the tub and washed with the lettuce. We scope out the salad mix with laundry baskets lined with large fabric nets. Then we remove the nets full of salad mix and place them in a household washing machine where we process them for 30-60 seconds on spin cycle. This removes most of the water, and then we can bag and weigh the salad mix for sale. Since the break down of the washing machine we have become human salad spinners, twirling bags of mix over our heads to dry the lettuce! A dizzy but good workout.

Varieties

By Rebecca Claypool

Sugar Anne Snap Peas: We have a succession of pea plantings this year.

Cabbage: This cabbage is from our first harvest of the year. I haven’t had any yet, but I am eager to cook some up soon. Cabbage lasts for a long time in the crisper drawer of the refrigerator. If you cut into the head cover it with plastic for storage.

Green Garlic: This is more of the same garlic we had in the spring. It has matured quite a bit, and can almost be used as bulb garlic, but it still needs to be refrigerated.

Fennel: We have some fennel this week grown by Avalanche Organic in Wisconsin. Let us know how you like it!

Dill: There is also dill this week, grown by a Zephyr Co-op member, Jan Taylor. She also sells at Winona farmer’s market on occasion.

Swiss Chard: Again this is a variety of Bright Lights and Ruby Red. It does not last long, so use quickly.

Zucchini: More of the same.

Gingered Snow Pea-Cabbage Slaw

Adapted From White Dog Café Cookbook by Judy Wicks and Kevin Von Klause

• 2 cups thinly sliced cabbage
• 1 cup thinly sliced snow peas
• 1 red bell pepper, thinly sliced
• 1 carrot, peeled and grated
• 1 cup Spicy Ginger-Lime Dressing (see recipe below)

Toss all of the vegetables with the dressing.  Allow to stand at room temperature for 30 minutes before serving.  Or cover and refrigerate up to 4 days

Spicy Ginger-Lime Dressing

From White Dog Café Cookbook by Judy Wicks and Kevin Von Klause

• ½ cup nam pla (Thai fish sauce)
• ½ cup fresh lime juice
• ½ cup rice wine vinegar
• 2 tbl light brown sugar
• 3 tsp minced green garlic
• 2 tsp minced fresh ginger
• 2 tbl chopped fresh basil leaves
• 2 tbl chopped fresh mint leaves
• 2 tbl chopped fresh cilantro leaves
• 1 tsp chili paste
• 1 tbl vegetable oil

Place all of the ingredients in a bowl and whisk to combine well.  Use immediately or cover and refrigerate for up to 1 week.

Braised Fennel with Fresh Mozzarella and Sun Dried Tomato Vinaigrette

Adapted From White Dog Café Cookbook by Judy Wicks and Kevin Von Klause

• ¾ cup dry white wine
• 1/3 cup Pernod or Ricard
• ¼ cup olive oil
• 2 tbl minced green garlic
• 1 tsp sugar
• 1 tsp anise seed
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 2 fennel bulbs, stalks removed, halved, cored and thinly sliced
• ½ small red onion, thinly sliced
• 4 oz fresh mozzarella, very thinly sliced

1. Preheat the oven to 350 degrees.
2. Prepare Sun Dried Tomato Vinaigrette (recipe below)
3. Whisk together the wine, Pernod, oil, garlic, sugar, anise seed, salt and pepper in a large bowl. 
4. Add the fennel and onion and toss to combine.  Pour the mixture into a shallow nonreactive baking dish.
5. Cover with a lid or foil.  Braise the fennel in the oven until tender but still firm to the bite, about 30 minutes.
6. Preheat the broiler.  Uncover the baking dish and top the fennel with the slices of cheese.  Broil until the cheese melts and bubbles, about 4 minutes. 
7. To serve, spoon ¼ cup of the Sun-Dried Tomato Vinaigrette onto the bottom of each of 4 salad plates.  Divide the broiled fennel among the plates. 
8. *Excellent served over pasta shells or penne.

Fennel with Garlic

Adapted from Moosewood Low Fat Favorites by The Moosewood Collective

• 2 medium fennel bulbs
• 3 tsp green garlic, minced
• 2 tsp vegetable oil
• 2 tbl grated fresh ginger root
• ½ cup orange juice
• 2 tsp sugar
• salt and ground black pepper

1. Prepare Sun Dried Tomato Vinaigrette (recipe below)
2. Slice off the root end and trim the stalks and feather fronds of the fennel bulbs, reserving a few fronds for garnish.  Cut the bulbs into halves and slice thinly.
3. In a large skillet, sauté the green garlic and fennel in the oil on medium high heat for about 7 minutes, stirring frequently and adding a splash or two of water if necessary to prevent sticking, until the fennel is golden brown. 
4. Add the ginger and the orange juice, cover, lower the heat, and simmer until the fennel is tender, about 5 minutes.  Sprinkle on the sugar and salt and pepper to taste. 
5. Serve over pasta with Sun Dried Tomato Vinaigrette and garnished with reserved fennel fronds. 

Sun Dried Tomato Vinaigrette

From White Dog Café Cookbook by Judy Wicks and Kevin Von Klause

• 3 oz sun dried tomatoes
• 3 tbl green garlic, chopped
• ½ small red onion, coarsely chopped
• 1 cup water
• 2 tbl sherry vinegar
• 1 tbl red wine vinegar
• 3 tbl tomato juice
• ½ tsp salt
• pinch black pepper
• ¼ cup olive oil.

Place the sun dried tomatoes, garlic, and onion in a medium nonreactive saucepan and add the water.  Bring to a boil over high heat.  Reduce the heat to low and simmer for 15 minutes, until tomatoes and onions are soft.  Remove from heat and set aside to cool to room temperature.

Pour the cooled mixture into a food processor or blender.  Add the sherry vinegar, red wine vinegar, tomato juice, salt, and pepper; puree until smooth, about 30 seconds.  With the motor running, slowly pour in the oil and process to form a smooth emulsion.  Serve at room temperature.  Covered, this vinaigrette will keep in the fridge for 1 week. 

Creamy Dill Dressing

Adapted from Moosewood Low Fat Favorites by The Moosewood Collective

• ½ cup nonfat cottage cheese
• ½ cup buttermilk
• ¼ tsp salt
• ¼ tsp ground black pepper
• ¼ cup chopped scallions
• 1 tbl cider or white vinegar
• 1 tbl chopped fresh dill
• ½ to 1 tsp Dijon mustard, to taste

Combine all of the ingredients in the blender or food processor and puree until smooth.  Covered and refrigerated, this dressing will keep for about a week.

Serve with boiled or roasted potatoes, sliced cucumbers, or a simple tossed salad.

Snap Peas with Mushrooms

Adapted from Moosewood Low Fat Favorites by The Moosewood Collective

• 2 cups snap peas
• 1 tsp olive oil
• 1 tbl green garlic, minced
• 2 cups sliced mushrooms
• salt
• 1 tbl minced fresh mint
• 1 tbl minced fresh dill
• 1 tsp balsamic vinegar

1. Snap peas have fibrous strings which should be removed before cooking.  Hold the stem end, pinch off the top and pull down the strings running along both sides.  Set aside. 
2. Warm the oil in a heavy skillet or saucepan, preferably nonstick or cast iron.  Add the garlic, mushrooms, and a dash of salt, cover and cook on medium low heat, stirring occasionally, until the mushrooms release their juices and become tender, about 5 minutes.
3. Add the snap peas, cover and cook for another 2-3 minutes, until they are bright green and just tender.  The liquid from the mushrooms should be enough to cook the peas, but add a tablespoon of water if needed. 
4. Stir in the mint, dill, balsamic vinegar, and salt to taste and serve immediately.  Excellent paired with Swiss Chard Rolls.

Swiss Chard Rolls

Adapted from Moosewood Low Fat Favorites by The Moosewood Collective

• Cheese Filling:
• 2 leeks, well rinsed and minced (about 1 ½ cups)
• 1 tsp olive oil
• dash of salt
• 3 scallions, minced
• 3 cups 1% cottage cheese
• 2 tbl chopped fresh basil
• salt and ground black pepper to taste
• 1 cup tomato juice
• sour cream or yogurt

1. Remove and discard stems and tough ribs of leaves.  Blanch leaves in boiling water 3-4 minutes.  Set aside.
2. Sauté leeks in oil for 2 minutes.  Sprinkle with salt, cover and continue to cook 5-10 minutes until tender, stirring often to prevent sticking.
3. Remove from heat and add scallions, cottage cheese, basil, and slat and pepper and mix well.
4. Preheat oven to 350 degrees and oil a 9 x 12 baking dish.
5. Place ¼ cup of filling in the center of each leaf.  Fold the sides toward the center and roll up from the stem end to the tip. 
6. Place the rolls, seam side down, in the baking dish, pour the tomato juice over them and cover tightly with lid or foil.  Bake 30-40 minutes until heated through.