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Wilted Mustard Green Salad with Bacon
from Epicurious.com
1/2 pound mustard greens, stems and center ribs cut
out and discarded and the leaves cut crosswise into 1/2-inch-wide
strips
3 tablespoons olive
oil
1 1/2 teaspoons mustard seeds
1 small onion, chopped
fine
1 1/2 tablespoons balsamic vinegar
2 slices of bacon,
cooked until crisp and crumbled
Wash the mustard greens, spin them dry, and put them in a
large heatproof bowl. In a skillet heat the oil with the mustard
seeds, covered partially to keep the seeds from popping out,
over moderate heat for 2 to 4 minutes, or until the popping
subsides, add the onion, and cook the mixture, stirring, until
the onion is softened. Remove the skillet from the heat, stir
in the vinegar, and bring the mixture to a boil. Drizzle the
dressing immediately over the mustard greens and toss the
salad. Add the bacon and salt and pepper to taste and toss
the salad well.
CARROT SCALLION FRITTERS
from Mariquita Farms website from Gourmet, Nov, 1990
3/4 cup coarsely grated carrot
1/2 cup thinly sliced
scallions
1 large egg, beaten lightly
1/3 cup fine dry
bread crumbs
oil for frying*
In a bowl combine well the carrot, the scallion, the egg,
the bread crumbs, and salt and pepper to
taste. In a large skillet heat 1 inch of the oil until it
registers 375 deg. F.* on a deep-fat thermometer. In batches,
drop the carrot mixture into the oil by tablespoons, and fry
(saute) the fritters for 1 1/2 to 2 minutes, or until they
are golden. Transfer the fritters to paper towels and let
them drain. Serve the fritters as hors d' oeuvres or as a
side dish.
* We would saute, not deep fry if we were making these. We
think it would work just fine.
Arugula Pesto**
from Epicurious.com
4 cups (packed) arugula leaves (about 6 ounces)
1/4 cup pine nuts,
toasted
1/4 cup (packed) freshly grated Parmesan cheese
1/4 cup olive oil
Blend arugula, pine nuts and Parmesan cheese in processor
until almost smooth. With machine running, gradually add olive
oil; process until well blended. Season pesto to taste with
salt and pepper. (Can be made ahead. Cover and let stand up
to 2 hours at room temperature or refrigerate up to 1 day.
Bring to room temperature before using.)
**Adjust amounts accordingly depending on how much arugula
you have.
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RECIPES: Please send me any seasonal recipes
you may want to see in the Menu!
Gift Certificates/ Other Gifts: We will have
Gift Certificates available for both the Farm Stand and CSA
if you are interested for all
your gift-giving needs. We also have gorgeous wool scarves
and blankets as well as beautiful chile vinegar to name a
few items.
Wool Products: We have some gorgeous hand woven scarves
and blankets/ throws from the WE Tierra Shetland Sheep. Stop
in the Farm Stand for a look-see.
Come visit: Please all of you who pick up at drop off locations,
come visit. We are open Saturdays from 11 to 6 and you are
all more than welcome to come take a walk in the field and
visit with your vegetables/ fruits.
HONEY: We’ve got honey from the field: Tierra Vegetables
Estate Honey. It is really sweet and flavorful. Scott, our
beekeeper at Nelson Family Apiary, is using it for his honey
of the month! We can put it in your box. We’ve got two
sizes: 10 oz for $8.50 and 20 oz for $12.00. Let me know.
PLASTIC BAGS; We need lots of CLEAN plastic bags, please.
We go through a lot and are not ordering any more until we
can get the non-GMO biodegradable ones.
PICK UP POLICY NOTE: We are experiencing
an issue with boxes not being picked up at various locations,
including the Farm Stand, on a timely manner. We understand
that sometimes you forget or something comes up that you can’t
get your box of vegetables. If this happens, please call me
at 696-8148 and we will bag it up for those
picking up at the farm or hold it at the drop off locations.
Otherwise, boxes left over 24 hours will be donated or used
by our hosts. Thank you.
Reminder: The Farm
Stand is open Tuesdays, Thursdays, Fridays and Saturdays from
11 to 6:00.
VISIT THE
FARM: Please come on in for a visit whenever you can and bring
the kids!
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EGGS---Our chickens are starting to lay their
eggs! Hooray. These beautiful and delicious eggs are available
at the Farm Stand. Better watch out, though: the customers
at the Ferry Plaza Farmers' Market would take them all if
we'd let them. You all get priority! Come check them out and
see what a really fresh egg looks and tastes like.
Calling all loyal CSA members. We would love
to put your recipes in the Menu. If you have anything that
you'd like to share, please e-mail me at evie@tierravegetables.com
and most likely your recipe (or comment) will make its way
to this little Menu.
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